Tips on How to Buy a Gas Barbeque Grill

By Judy Simpson

When it comes to learning how to buy a gas barbeque grill there are several good tips to be found online.

We found some excellent advice on buying a gas bbq grill from one grill vendor.

Your first consideration that you should think about is knowing how many you'll be cooking for. While bigger can be better, you also have to consider cost, the amount of fuel you'll need to have on hand, and the space you have to hold and house your gas bbq grill.

Another aspect is knowing how proficient you are in keeping that grill in top notch condition and how much time you want to spend on this. While it's great to have the best and most feature-prevalent grill, the fancier it is the more parts to service, clean and break. Paying a little bit more for a quality barbecue may be a sound decision if being built to last several years is an important consideration as you think about which one to choose.

Make sure that the gas bbq grill you buy has devices for flame taming that cover the entire burner on your gas grill. This is important because grease is the most damaging ingredient for your grill. You also want the flame tamer to be directly over the gas grill's burner.

The final thing to think about is determining which brand is for you, especially if you are going to buy something simple with hopes of adding on accessories. Some gas grill brands have few accessories, some have many. Some top brands to consider are Weber, Brinkman, and Coleman.

Judy Simpson makes it quick and easy to find the best gas grills. Read expert information here.
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Gas or Coals - Which is the Better Barbecue

by Patrick Tang

When you invite your friends over for a Sunday afternoon barbecue, you want to get it just right, so how do you make sure that your barbecue will be the rave around town? This leads us to the eternal question - gas or coals - which is better for that backyard barbecue?

It is difficult to get a straight answer by asking your friends. Those who have gas will swear that their method is the new and improved version, with less mess, less fuss and more exact cooking. Those who have charcoal (or alternate solid fuel such as heat beats) barbecues will scoff in the face of those who don't and question what the point of a barbecue is without the taste of the smoke on the food (and the fun of the fire). So what do you choose if you are buying your first Barbecue?

If you prefer the idea of the outdoors experience, the thrill of the fire or the macho sport of making a fire and then cooking over it, solid fuel based may be the way for you. It does require more attention - if you don't catch it when its right, your perfectly grilled pork chop, could end up looking like a burnt chop.

If, however, you prefer the idea of simple and less stressful cooking with more predictable results, go for gas. The grill is ready when you are - you just turn the nob. You don't have to light the fire and there are no ashes to chuck out afterwards.

Interestingly, there is not much else to choose between in terms of the gas versus charcoal issue. Tests done on the cooked results of both barbecue types, have revealed that there is no significant difference in the flavours of food cooked on gas or solid fuel based barbecues. This is mostly true for hamburgers or chicken. Items such as a roast, however, which require longer cooking time, thus allowing more time for the smoke to penetrate the food, have been said to taste better on the on solid fuel based grill.

The majority of barbecue owners own a gas grill and love it. They have more features than you would ever use. This can be a negative selling point as well. Solid fuel based grills are cheaper, although they are being developed with more and more features. Charcoal grill owners find a certain satisfaction out of conquering the barbecue and being the big macho man of the party. And let's face it, what barbecue cook-off contestant would ever be caught dead using a gas grill!

If you are environmentally aware, gas barbecues may be the better option for you. They use natural products - propane or natural gas and are only mildly noxious. Solid fuel based grills on the other hand, produce noxious fumes and lots of smoke.

Recipe of the Day - Barbecue Ribs

In this recipe, the type of rib is based on what is referred as the American Barbecue Rib, which is mainly available in our supermarket. If you required ribs with more meat, you might need to see your local butcher for a special cut.

The serving quantity will depend on what else you will be serving and what you expect yourself and your guests to consume.

This recipe also required that your barbecue store has a cover such as a weber.

Ingredients

1. 1 kg of American Barbecue Rib
2. 1 cup of Gourmet Barbecue Sauce
3. Salt & Pepper to taste
4. 1 packet of Hickory wood chip

Method
1. Mix the rib and gourmet barbecue sauce in tray; add salt & pepper to taste. Cover the tray and refrigerate it overnight.

2. Soak half of the wood chip in water for at least an hour prior to cooking. Mix the soaked and dried wood chip and bag them using aluminium foil. May sure it is not too thin. Use a thin sharp knife to poke holes into one side of the bag. Prepare this only when the store as described in Step 3 below is ready.

3. Once your barbecue store is read, preferably after the flame has reached pass its peak to allow a slow cooking process, place the bag of the wood chip right onto of the heat beats or charcoal (if solid fuel barbecue stove is used) otherwise place it on the side but on top of a gas burner, make sure not to smother the flame.

4. Rub the marinating sauce all over the ribs again and brush them with some cooking oil. Place it on the barbecue stove and close the cover. Adjust the air hole/gas mark to low to allow an hour of slow cooking.

5. After 30 minutes, turn the rib over but do not leave the lid uncover for too long.

6. Once it is cooked, cut them into bite size pieces and serve it as appetizer or as main meal with some more barbecue sauce.

If you couldn't find any gourmet barbecue sauce, here is a good recipe. Mix the following together:

1. 1/2 cup of worcestershire sauce
2. 1/2 cup of honey
3. Blend a slice of ginger, 3 small onions and 2 garlic cloves
4. Add 6 macadamia nuts into the blending
5. 1 tspn of horseradish

Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet for the Australian Community.

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Now is the Time for Routine Maintainence Of Your Summer Barbecue for the Patio or Beach Cottage

by Kirk Nobbe

Why wait for a ruined barbecue evening party or meal. ? Summer is short enough. Now is the time to clean and check your barbecue grill.

Amazingly people never think of servicing and maintenance of their trusted barbecue. After all when falls arrives it is time to put away the trusted barbecue safely away and forgotten. When the barbecue is unused it is put far out of reach and mind in a cold closed garage or shed. Or even away at the cabin or camp at the lake or beach.

Here are the common gas grill problems and easy solutions to fix any problems that commonly arise,

1) Burners on the barbecue that will not light or do not give much heat. When the barbecue burners will not light there is most likely an obstruction in the fuel supply line. This normally occurs in the gas line in the area between the off-on valve on the barbecue and the barbecue gas burner itself. Guess what just like a computer glitch it usually a “bug” in this case a poor dead insect who wandered the Wong way. Even when the valve is off, insects can get into and nest in the line.
How to fix this event: First turn off the propane or fuel tank completely. That is completely. Disconnect that fuel line. Next immerse the fuel line in cleaner and use a long, soft narrow wire to thoroughly clean the inside of the fuel tube. You can try standard soap and water – from a high pressure garden house or an auto parts cleaning or paint thinner type solvent. Do not use a highly flammable liquid like gasoline. It is more than dangerous and can ignite in less than a flash.
Ensure that the line is dry. Leave it out over a couple of days or blow it clean with an air compressor
It is wise to replace the parts that were removed only after spraying them with soapy water on the connections to check for and ensure that there are no leaks on the connections on in the hoses. The leak will quickly and clearly be evident as the soapy water will bubble and show evident bubbles.

2) Uneven Heat From the Burner When Barbecuing. If you are experiencing uneven heat from the burners on your barbecue you can almost be sure that some of your burners are corroded or rusted away. The metal in a barbecue burner rusts just like a hammer or saw left out in the rain. The more expensive and large your barbecue is the more burners you will have and the more likely the problem of rusted and corroded burners.

When a burner is brand new all of the holes in the barbecue metal burner itself are all the same size. As you use the barbecue and enjoy it the grease and food somehow find their way to the bottom of the barbecue. As a result the silt and grease works to partially or even fully clog these barbecue burner fuel holes. Rust as well from summer rains wetting the metal burners works similar magic to result in uneven heat from the barbecue burners.

What to do. It is all very low tech and standard. It just takes a bit of time for routine maintenance. With an ordinary wire brush, such as you would use for paint scraping and an ice pick or thin screwdriver simply clean out the holes to make them as if they were all the same size and new again

Summer is short enough. Why waste your time and energy towards frustration at the summer barbecue whether it is in the backyard, at the beach or at the summer cottage or camp? Now is the time for a little routine maintenance and service of your trusted summer barbecuing utensil - your gas barbecue.

Kirk Nobbe www.fortunawebs.com www.sellyourmanitobacottage.com www.fishlakemanitobanarrows.com

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