Barbeque Grills have the capabilities to cook almost anything you can think of. From Chicken to steak, to burgers and dogs, to fish and ribs to even pizza, it can all be cooked up.People have been barbequing since the invention of fire. So that is definitely a long time ago, and yet, Barbeque is as popular as ever. With the advent of Barbeque Grills, grilling has become a more refined and tastier process.
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Barbeque Grills have Become More Refined Tastier Process
The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barbacoa found in the language of the Taíno people of the Caribbean. The word translates as “sacred fire pit”. Because of the sophistication of many Barbecue Chefs, the foods you can taste and experience have grown by leaps and bounds. Grilling is a great way to get family and friends together and have a good time. Many people can help with the Barbeque Grilling process, which is another way to bring everybody together. People love to eat barbequed food. Whether it is a hamburger or hot dog, these foods just taste better hot off the grill, than they do on a stove or oven. Steaks on the grill are unbelievable. The flavor is intense, and the steak stays juicy and delicious. Cooking a steak over a hot flame is the absolute best way to cook steaks each and every time.
Barbecuing encompasses three distinct types of cooking techniques. One type is charbroil-grilling over direct dry heat on a ribbed surface, usually a hot fire for a short time. A similar technique is griddling over direct dry or moist heat on a flat surface over a hot fire, at the same pace as charbroiling. Grilling may be done over wood, charcoal, gas (natural gas or propane), or electricity. Another technique is braising, which combines direct dry heat charbroil-grilling on a ribbed surface with a broth-filled pot for moist heat, cooking at various speeds throughout the duration (starting fast, slowing down, then speeding up again, lasting for a few hours). The other technique is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240°F) and significantly longer cooking times (several hours), often with smoke.
While the number of BTUs that a grill generates contributes to the maximum heat that a grill can reach it is not the only factor. It is very difficult to determine the heat output of a grill from just the BTU rating. Size, materials, design all play a role in how much heat you are going to get so don’t buy a grill simply because it has a high BTU rating. Compare that number to the square inches of primary grilling area to get an idea of how well this Barbeque Grill might heat. As a very general rule of thumb you want to see about 100 BTUs for each square inch, or at least somewhere in that range. For example a Barbeque Grills with 500 square inches and 50,000 BTUs from the main burners probably produces a good amount of heat.
A barbeque grill can cook food using gas, charcoal, pellets, or electricity. Choosing the right grill is partly a matter of preference, grill safety and also a matter of cost. A grill choice will usually be based on taste, cost, and fuel source. For those concerned most with taste, a charcoal or pellet barbeque grill is best. Charcoal gives food a great grilled flavor, the disadvantages charcoal is that it takes a while to heat up and charcoal briquettes cost more than propane refills. A pellet grill uses hardwood pellets as the fuel source and provides the ultimate in wood-fired flavor, the pellets and the grill are expensive and hard to find though.
Cost is usually the main determiner for most people when buying a barbeque grill. Gas grills cost just a little more initially (ranging from$100- $10,000) but save money on fuel in the long run. Charcoal grills are relatively inexpensive (from $50- $2,000) but the briquettes are not. Gas grills are the most common in the United States and some of that has to do with the fact that they can heat up quickly whereas charcoal takes twenty to thirty minutes to heat up.