Tuesday, 26 February 2013

Modern Grilling Trends

Canadians and Americans love their gas grills, although some feel that grilling over gas loses some of the flavor associated with charcoal and flame. Well, worry no more. There are numerous grilling planks and wood chips obtainable that, when joint with the cooking power of a gas grill, allow garden chefs to taste the smoky flavor of wood while cooking with the convenience of gas. Tender, smoky ribs, roasts and seafood can be achieved with ease.


When you smoke a cut of meat, give it plenty of time and smoke so it can soak up the flavor. Start by saturated the wood chips in water for at least half an hour and then drains them. Use a stainless steel or cast iron smoker box placed under the cooking grids so the chips will smolder and smoke. Cooking meat or seafood on a wooden board is sure to get great results and wow your dinner guests. The process is just as simple as smoking. Just soak the plank in water, juice, or beer for an hour and pat it dry. Place the experienced meat on the plank and then onto a medium-low.


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