There is something about the World's barbecue grills that has so many happy connotations. Some remember happy holidays with some great outdoor cooking while others envisage warm summer evenings in their backyard with their outdoor cooking equipment.

The best thing about barbecue grilling is it need not be confined to any one season; with the variety and choice available and built in indoor propane grills, indoor electric charcoal grills and tabletop portable grills, there is simply no reason to restrict yourself just outdoors with your cooking equipment, since you can enjoy grilled food even indoors. Smokers and grills are best seen as an extension of your kitchen.

Grills and smokers are of different types and you can choose from:

Propane gas barbecue grills

Charcoal Grills charcoal table grills, small charcoal grills, charcoal and gas grills

Natural Gas outdoor grills

Electric Grills indoor electric grills, electric outdoor grills, indoor electric barbecue grills

Smoker Grills choose from Brinkman electric smoker grills or have custom smoker grills made.

Turkey Fryers and fish cookers indoor turkey fryers, fish cooker smoker combos, propane fish cookers, electric turkey fryers.

For those who enjoy camping portable gas grills for tailgating and portable propane grills are fun. Propane gas grills make good portable bbq grills and are great companions when you travel as you only need to ensure that you have your replacement tank ready to ensure you are not caught out without fuel just when you are dreaming of those juicy steaks dripping in basting sauce.

Great outdoor cooking is incomplete with just the grilling equipment. There are a variety of barbecue grill tools that can enhance the enjoyment, while making it a much more pleasant experience. There are barbecue forks, grids, barbecue skewers and tongs, barbecue turners and thermometers and barbecue tool sets and grill brushes. These help handle the food, keep track of how well the meat is done and also help clear up when you have enjoyed your grilled meals.

Among grilling utensils, cooking woks are a big favorite with barbecuing grill fans for stir frying, steaming and deep-frying. Among these, there is the traditional Chinese wok, hand hammered wok, the more recent stainless steel wok and electric woks. You also get wok pot sets that come complete with a potholder, utensil holder and bamboo turner, fork and tongs.

Smoke flavor can also be achieved with charcoal briquettes, wood briquettes and ceramic briquettes that are a lot easier to use than lump charcoal and less messy. You can also add smoker chips to your gas grill or smoker to get that flavor. There are gas smoker wood chips and electric smoker wood chips. Hickory wood chips for smokers is among the best as it gives the food a strong flavor.

Talking of flavor, why not add a grilling plank to your cooking equipment? Cedar grilling planks are a favorite because cooking salmon on cedar planks makes delectable smoked salmon. Cooking planks have been around a long time and plank grilling is a favorite cooking technique.

Another wonderful cooking technique is rotisserie cooking. Cooking a chicken for a rotisserie grill has never been so easy with the modern day gas grill with rotisserie burner or gas grill rotisserie, which is motorized.

Grill accessories are a boon to the barbecue enthusiast. Barbecue grill accessories are available as charcoal grill accessories and gas grill accessories. Of these the foremost one is the barbecue apron that protects the cook from food stains, and more importantly the heat of the barbecue grill. There are so many mens cooking aprons in different apron patterns. Funny aprons, Novelty aprons, vintage aprons you can have your pick.

Choosing the right grill involves selecting the right outdoor cooking grates. Stainless cooking grates for grills are considered a good choice for their portability and easier maintenance.

Every barbecue cook keeps a grill lighter handy on the off chance that the gas grill lighters ignition may not work. There are good quality stainless steel butane grill lighters and refillable butane grill lighters that can come to the rescue when you are about to give up.

Protecting your barbecue grill is just as important. Outdoor barbecue grill covers keep your grill safe from dust, debris and pests.

Author: Jonathan Goodman

About The Author: Jonathan Goodman is the owner of Market Merchants an online retailer specializing in home and garden products. My passion for bbq grilling and fireplaces is the core focus of Market Merchants. I am a member of the Hearth Patio Barbeque Association (HPBA), the National BBQ group (NBBQ), and the Kansas City Barbeque Society (KCBS). We sell these products because we love them and are passionate about consumer living needs. So whether its furniture and decor, home improvement, kitchen and dining, or outdoor living Market Merchants brings a dedicated commitment to the customer and a passion for high quality products. Visit Market Merchants for a wide selection of grill parts in our outdoor cooking department.

Article Source: http://EzineArticles.com/?expert=Jonathan_Goodman

 Mail this post

Technorati Tags: Barbecue Grills, Charcoal Grills charcoal table grills, small charcoal grill

Protect Your Barbecue : Uses A Barbecue Cover

Barbecue covers protect your grills and prolong their life. Not keeping your grill covered, particularly if it is part of your outdoor cooking equipment could expose it to extreme weather and damage it. Added to this, there is the problem of debris, dried leaves, dust and bird droppings settling on the grill, making it quite tedious to clean.

A barbecue grill cover is an essential accessory for your grill regardless of whether you have just a basic charcoal grill or a state of the art gas grill. Outdoor grill covers are best bought from the barbecue grill manufacturer or dealer from whom you purchase your grill, mainly so that you can get the right fit, preventing the cover from coming off in a strong breeze. There are also several outdoor barbecue grill covers available in the market that could work just as well. You will probably have to get a cover that comes with the facility to hook it or cinch it to the grill to hold it down securely.

Barbecue grill covers are available in different sizes and come with straps that you can adjust and use to ensure a tight fit to your grill so that if there is a really wild wind, you do not want to go searching for your grill cover.

In terms of material outdoor barbecue grill covers can be made from a variety of materials and priced accordingly. Grill covers can be in fabric, vinyl and polyester as these are the most commonly used materials. Polyester is considered one of the best when it comes to grill covers as it is lightweight, while being very durable and can be used in any season, be it winter, summer or during heavy rains.

Even when it snows, a polyester bbq grill cover will not become stuff at minus 40 degrees. Your barbecue grill will stay safe under its polyester cover all through winter. What makes polyester so special is that it is treated with chemicals that make it resistant to water and ultraviolet rays. It does not fade. Even though polyester is a woven product, it is highly water resistant because of the polyurethane lining inside.

Vinyl barbecue grill covers, on the other hand must always be at least of 12 gauge vinyl although you are likely to get a lesser gauge in the market. These tend to wear out fast and worse still, in very cold weather, can become brittle and break.

An important component of the outdoor barbecue covers is the inner lining that gives it the strength to withstand different weather conditions. Some grill covers are made of fleece, which is not a very good idea as it can just fall apart. Moreover, if it becomes damp or wet, it can take a very long time to dry out, making it prone to mold and mildew. Worse still, it attracts pests that like to reside in it.

Compared to vinyl, plastic and fleece, polyester grill covers always score high because they dry quickly, stay durable and do not attract pests.

All grill manufacturers offer grill covers for the barbecue grilling equipment they sell. Some top names are Weber, Vermont Castings, Charmglow, Broil King, Char Broil, Duane, etc. Weber grill covers are made of premium quality heavy duty vinyl for their charcoal grills, gas grills and smokers.

When it comes to the largest complete barbecue, hearths and stoves Vermont Castings ranks among the top three manufacturers. Vermont Castings Grill covers are custom made to fit their bbq grill models and can be purchased by quoting the model number of the bbq grill. Charmglow is another manufacturer of grills that offers vinyl covers with felt backing and Velcro closures. You can find Charmglow gas grill covers by model number online from several sources.

Author: Jonathan Goodman

About The Author: Jonathan Goodman is the owner of Market Merchants an online retailer specializing in home and garden products. My passion for bbq grilling and fireplaces is the core focus of Market Merchants. I am a member of the Hearth Patio Barbeque Association (HPBA), the National BBQ group (NBBQ), and the Kansas City Barbeque Society (KCBS). We sell these products because we love them and are passionate about consumer living needs. So whether its furniture and decor, home improvement, kitchen and dining, or outdoor living Market Merchants brings a dedicated commitment to the customer and a passion for high quality products. Visit Market Merchants for a wide selection of barbecue grill covers from our grill accessories department.

Article Source: http://EzineArticles.com/?expert=Jonathan_Goodman

 Mail this post

Technorati Tags: Barbecue Covers

Having a garden barbecue is a favourite pastime and recreational activity in which every member of the family can participate, and although a barbecue can be held at any time of the year it is during the summer months that it really comes into it's own.

A variety of barbecues ensure that for small or large groups of people there is one that will match your circumstances. Portable barbecues too have their place, being smaller and compact they have become more prominent with campers, caravanner's and holidaymakers alike.

The great thing about having a garden barbecue is that you don't need an excuse to have one, and in these times of economic turbulence you can save money as well by eating at home. You can have just as much leisurely entertainment having a patio barbecue with some really great food, and forgo the expense of taking the family to the restaurant, providing that is you shop wisely.

There are huge variety of barbecue recipes so you never have to get bored. There are literally thousands of different recipes that you can find. A quick search on the Internet will provideyou with plenty of alternatives.

Barbecues do not have to be expensive either. You can of course pay several hundred pounds for a top of the range barbecue with all the bells and whistles, but generally the charcoal kettle type barbecue is sufficient for most people. Making you own barbecue out of a few bricks is also an alternative as is a used barbecue which you may pick up from your local newspaper or at one of the many on-line stores.

Garden Barbecue

 Mail this post

Technorati Tags: Garden Barbecue

If you love picnics in the country side, a portable barbecue grill is a must. The free bbqs in parks just cannot do the same job. But it is not easy to select the right portable bbq. Find out what features to look for, to get a grill that you would truly enjoy.

Buying a good portable barbecue is tricky, because many of them disappoint customers with their poor performance. Since a portable grill should be lightweight they are usually small, which means that they often cook your food unevenly or even burn it. Cleaning is also an issue - some models are notoriously difficult to clean, and some are so much trouble that their owners don't use them more than once.

However, there are several models of portable gas bbqs on the market that are well-designed and don't have these problems. Here, we list some top-of-the-line models that will make you an excellent steak without any trouble.

Weber Q Gas Grill

When you think 'barbecue', Weber is usually the next thing that comes to mind. And for a good reason - Weber makes grills of excellent quality that can always cook you an exceptional meal. Weber Q grill is large for a portable - it has 280 inches of grilling area. You can take it with you on picnics and it is also suitable for small backyards. Like the larger Weber models, it provides open gas grilling - real grilling, in other words. Its lid and body are cast aluminum and it has an easy to use push button ignition. With this grill you can use a standard 14.1 ounce propane tank.

Grill-4-All Portable Grill

This grill is smaller, but it has some very impressive features. It weighs 15 pounds and gives you 190 square inches of cooking space. Made of stainless steel, it is very easy to clean and will last for years. It also heats quickly and evenly. You can use any fuel you like for this grill, because it is convertible to gas, electricity or charcoal. When not in use, you can put all the parts inside, so it is compact and easy to carry around.

Additionally, you can get a swivel boat mounting with this grill, 32 inch legs to stand it on, and a small kebab rotisserie system.

Weber Smokey Joe Gold

This portable charcoal grill is a smaller version of the Weber Kettle Grill. It has a porcelain-enameled bowl and lid and will last for a long time. It provides you with enough space to grill six burgers at once. This unit also has a locking lid, so you can carry it easily or lock the lid on the side of the grill as a wind shield.

Author: Tanya Turner

Tanya Turner publishes BBQ and Grills Guide where you can find tips on grill shopping, price comparison and reviews of bbq grills.

Article Source: http://EzineArticles.com/?expert=Tanya_Turner

 Mail this post

Technorati Tags: bbq, Grill, Portable Barbecue

Sizzling beef steak is layered with onions, peppers and spices and served with warm tortillas and salsa.

1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 teaspoons grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon pepper
3/4 pound beef flank steak, cut into thin strips
3 green onions, thinly sliced
4 ( 8-inch) flour tortillas
Salsa

Directions

In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag. Cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate meat for 4 to 8 hours.

Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness.

Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla. Top with salsa. Fold sides over meat mixture.

=> Beef Enchilada Recipe: Authentic Beef Enchiladas

Turn left over roast beef into delicious enchiladas with chile peppers, cheese and spices.

3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 ( 4 oz.) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 ( 6-inch) corn tortillas

Directions

Preheat oven to 375 degrees.

Place beef chuck roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes.

Increase heat to medium high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin.

Cover tightly and reduce heat to low. Simmer for 1-1/2 to 2 hours or until the beef falls apart when you try to pick it up.

Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.

In a large skillet, saute the onion until just soft, not browned. Mix in the flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out.

Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.

In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.

Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in a 8x11-inch baking dish (you may need two baking dishes).

Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.

Bake for 30 minutes or until cheese is melted and bubbling.

=> Barbecue Beef Rib Recipes: Slow Cooker Barbecue Ribs

This recipe makes some of the best finger-lickin barbecue ribs you've ever tasted.

4 pounds pork baby back ribs
Salt and pepper to taste
1 cup ketchup
1 cup barbecue sauce
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions

Preheat oven to 400 degrees.

Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs and turn to coat.

Cover, and cook on Low Heat for 6 to 8 hours or until ribs are tender.

By: Brandy Summers

Article Directory: http://www.articledashboard.com

Delicious Recipes for your busy lifestyle - make awesome meals! www.best-free-cooking-recipes.com

 Mail this post

Technorati Tags: Beef Fajitas, Recipe, Savory Beef Fajitas, Sizzling beef steak

There are two bitter ironies in the culinary/social year; Christmas and party dresses, and barbeque season and bikinis. Why are we surrounded by invitations to eating and drinking festivals at the two times of the year when we want to look good in smaller amounts of clothing? Well there isn't much we can do about it; what's the point in being super slim and gorgeous and sat at home on your own?

If you go to a barbecue this weekend, you may eat a serving of potato salad, a grilled burger, 2 sausages in a bun, a tablespoon of Helmans Mayonnaise, a serving of Pringles (no that doesn't mean the whole box, just a handful) a scoop of pistachios and a can of beer, you will go home with 1185 calories and 62g fat in your tummy. If you have another can of beer and a Magnum ice cream the number soars to 1600 calories (78.5g fat).

Woops!

You can see how it starts to add up. I don't know about you, but I have seen people eat considerably more hot dogs and drink rather more beer than that; the average US barbeque would total 2260 calories, 126 grams of fat, and 109 grams sugar. That is more than a whole days calories at one sitting. Big woops!

However, if you ignore all of the health warnings associated with incinerating your dinner outside, the barbecue can be a much healthier affair;

Ignore ready prepared marinades which can contain additives and large amounts of salt and fat, and experiment with your own; use tonnes of fresh herbs, garlic, chili, olive oil, honey and lemon and lime juice; pound it in a pestle and mortar and coat everything in it, leaving the flavours to infuse.

Swap sausages and burgers for skewers of prawns, mackerel baked in tin foil, skinless free-range chicken breasts, or lean steaks. Make vegetable and tofu kebabs with big chunks of mushroom, onion, tomatoes, courgette and pepper (fry the tofu a little first).

Swap bowls of crisps and snacks for dips; homemade hummus or natural yoghurt mixed with finely chopped onions, cucumber, chives and salt and pepper, and serve with strips of pita, carrot, pepper, celery and cucumber sticks. Make a scrummy salsa to add to fish, meats or use as a dip by finely chopping red onion, tomatoes, coriander, garlic and fresh chili, and dress with lime juice.

Ditch the pale and pasty burger buns and rolls for pita, tortilla wraps, (go for organic as many others contain hydrogenated fats) granary rolls, or just leave them out; there is no law saying you have to wrap everything in bread.

Make a potato salad swapping mayo for natural yoghurt (no-one will notice if you season with salt and pepper and chop in some onion, garlic and herbs). Try my scrummy fat-burning coleslaw; cut up red cabbage, red or spring onions, chunks of apple, grated carrot, avocado, baby spinach leaves, chopped chives and mix up with low-fat natural yoghurt (I also add chopped fresh chilli and raw garlic).

Instead of a heavy pudding make a huge fruit salad, or serve giant wedges of chilled watermelon. For the kids make ice lollies out of smoothies, or slit a banana length-ways and push in 2 squares of green and blacks dark chocolate, wrap in tin foil and bake over the coals, serve with half-fat crme fraiche.

A barbecue is the perfect social occasion on a beautiful summer day; make your outdoor meal an excuse for some seriously healthy eating! Until next time, happy scoffing.

Author: Vikki Scovell

Vikki Scovell BA(hons) PG DIP is a fully qualified Personal Trainer and Fitness Coach. She is a qualified Nutrition Adviser, GP Referred Trainer and runs successful Community and Corporate Exercise classes and events. Vikki is a consultant in Healthy Eating and Exercise initiatives to schools in the independent sector and publishes School and General Healthy Living newsletters. Vikki believes passionately that everyone can make small changes to their lifestyle to ensure that they live happier, longer and healthier lives. She lives in Bristol in the U.K. with her partner Jeremy and two young children Apple and Honey. For enquiries for nutritional advice, personal training, corporate wellness and general enquiries visit http://www.getfitter.net to view newsletters online visit http://www.getfitternews.moonfruit.com, and for exercise videos, demonstrations and more visit http://www.fitbite.co.uk

Article Source: http://EzineArticles.com/?expert=Vikki_Scovell

 Mail this post

Technorati Tags: barbecue, bbq, eating, food, healthy

Prime rib is delicious, juicy, and succulent all on its own, but if you want to really kick up your next prime rib a notch or two, try one of these rubs to really bring out the flavor of the meat and the cooking process. Rubs are simple to make, they are just a mixture of seasonings and spices that you mix together and then rub on the outside of the meat before you cook it. You can cook the meat immediately, or you can wrap it in plastic wrap and place it in the refrigerator overnight to really enhance the flavors of the rub.

You can buy pre-made rib rubs, but they are so easy and quick to make, you can make your own in less than five minutes, and you can control the amount of salt and fat in them if you make your own, too. Use Kosher or sea salt for a much fresher and lighter salty taste than regular iodized table salt.

Simple Prime Rib Garlic Rub

2 tsp. Kosher salt
1 1/2 tsp. freshly ground pepper
1 1/2 tsp. garlic powder
1 1/2 Tbsp. extra-virgin olive oil

Mix together all the ingredients in a small bowl. Rub on all sides to coat, and then roast or grill. You can also place the prime rib in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub. Here are a few recipes for rib rubs to try the next time you cook (You could use them on steaks and other meats, too.)

Lemon Garlic Rub

Zest from 1 lemon, grated
4 garlic cloves, minced
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh-squeezed lemon juice
1 tsp. Kosher salt
1 tsp. freshly ground pepper

Mix together all the ingredients in a small bowl. Rub on all sides to coat, and then roast or grill the ribs You can also place it in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub.

Onion Prime Rib Rub

1/2 Tbsp. Kosher salt
1 tsp. freshly ground pepper
1 1/2 tsp. onion powder
1 tsp. smoky paprika
1 tsp. celery seeds

Mix together all the ingredients in a small bowl. Rub on all sides to coat, and then roast or grill the ribs. You can also place it in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub.

1/4 cup freshly ground black pepper
2 Tbsp. ground cinnamon
2 Tbsp. Kosher salt
1 1/2 tsp. ground thyme, crushed
1 1/2 tsp. garlic powder
1 tsp. onion powder

Mix together all the ingredients in a small bowl. Rub on all sides to coat, and then roast or grill the ribs. You can also place it in the refrigerator overnight (wrapped in plastic wrap), to enhance the flavors of the rub.

As you can see, the possibilities for prime rib rubs are endless, and if you have a favorite seasoning or spice, try adding it to one of these basic recipes to come up with your own unique rub combination.

Author: Wendy Pan

Wendy Pan is an accomplished niche website developer and author. To learn more about prime rib rubs, please visit Cooking A Prime Rib for current articles and discussions.

Article Source: http://EzineArticles.com/?expert=Wendy_Pan

 Mail this post

Technorati Tags: Garlic Rub, Prime Rib

It is one of life's oddities that we take a lot of trouble refrigerating meat, keeping food sealed and washing our hands before touching it, only to throw out the rule book when we have a barbecue. The meat is left out in the sun waiting it's turn to be cooked, exposed to the elements and there is no washbasin to be seen.

Another oddity is that it is men that do most of the barbecue cooking: 7 out of 10 according to the American Dietetic Association (http://www.eatright.org) in a survey. They also found that only 44% of these men washed their hands when cooking at the barbecue. Shame on us men! Why is it that, more often then not, it is women who get to do the day-in, day-out drudgery cooking, while men suddenly muscle in for those special occasions? Is this right, or am I imagining it?

Anyway, back to food hygiene. I am not suggesting that we plumb washbasins into our back yards but I would suggest that at least the following two precautions are still maintained.

The first one is that, even though it can be difficult to arrange, it is an absolute necessity that cooked meats never come into contact with raw meats either directly or via utensils, plates, bowls, trays or cutting boards. This is a very easy mistake to make, especially if you are not the usual cook of the house.

The other precaution is to try to keep wasps and flies away. You may know that their main purpose in life is to spoil your barbecue by diving at you and your guests and depositing some nasty germs - from nearby rubbish tips or animal dung - onto your food; and there is always the risk of being stung by a wasp.

A little tip is to avoid wearing yellow, as they are attracted to it. Of course, if there is someone you don't like very much, you could make a point of inviting them, but telling them to wear only yellow clothes (just say it is part of a role-playing game you have laid on). The unwanted guest can act as a decoy, attracting all the wasps and flies, while the rest of you enjoy yourself.

As this is a particularly nasty thing to do to anyone, an alternative is to lay out some yellow objects in a circle around the barbecue area. For example, you could wrap 10 bricks in bright yellow paper and place them evenly in a circle at a radius of, say, 8 feet from the picnic/barbecue area. Drop some treacle on each. They will act as decoys and reduce the threat of wasps and flies.

An even better way is to save some time by buying a few fly & wasp traps from Arkay Hygiene at www.eeeee.co.uk As well as attracting wasps and flies, they will keep them trapped at least until you have finished your feast. Then you go and release them at your old boss's house.

Author: Vernon Stent

Please note that Vernon has a wicked sense of humour and asks that you do not release any flying insects at anyone's house! Fly & Wasp Traps for the garden can be found at this page

Article Source: http://EzineArticles.com/?expert=Vernon_Stent

 Mail this post

Technorati Tags: barbecue, food hygiene

Yes, it's true, vegetarians can enjoy barbecues too! If you are a meat-eater with some vegetarian guests coming round for a barbecue, it is very easy to rustle up some tasty vegetarian food. There are also some more challenging options for the vegetarian host or the brave carnivore!Option number one for vegetarians is to cook some shop-bought veggie burgers or sausages.

If it's a 'bring your own meat' barbecue this is probably what vegetarians will bring. Now, some people hate meat substitutes, but most vegetarians quite like them, and will be quite happy with a veggie sausage, particularly with some good relish and salad in a bun.

However, there are lots of other things you can cook for vegetarians which will be a little more impressive - and more than likely the meat-eaters will like them too. Halloumi cheese is always popular, and very easy to cook. This is a firm cheese that doesn't melt when cooked, so you can slice it, or cube it and stick it on skewers, and cook over the barbecue until browned on the outside, and soft on the inside. If cooking on skewers, you could alternate cubes of halloumi with cooked new potatoes.

Grilled vegetables are another good option, as they really taste of 'barbecue'. For something slightly unusual, try brushing thick asparagus spears with olive oil and grilling for about 5 minutes, until browned in places. You can also easily grill aubergine or sweet potato slices (1-2 cm) or courgettes (halved lengthways), having coated them in olive oil and seasoning. You can also grill whole aubergines on the barbecue, having pierced them in several places with a fork. When they are soft you can scoop out the inside and spread it on some bread, or use it to make an aubergine dip.

Wrapping vegetables in foil prevents charring, so is useful if your vegetables tend to burn on the outside but are raw inside. For an authentic barbecue taste though, it is a good idea to cook for a few minutes without foil at the end, until it looks char-grilled. This is one way of cooking corn on the cob, an essential part of any barbecue for meat-eaters and vegetarians.

Lots of other vegetables, such as mushrooms, peppers and onions, work well on a barbecue, but can be quite fiddly to work with. The classic option is to thread vegetable pieces on to skewers to make vegetable kebabs. A quicker way is to use a barbecue 'wok' or grill pan (try Lakeland), which you can place on top of the barbecue and keep all your vegetable pieces together. Then you can easily cook smaller vegetables without them falling through onto the barbecue, while retaining that barbecue flavour. This is also a simple way of keeping vegetarian food separate from meat.

A good accompaniment for all your guests is to brush some slices of baguette or ciabatta with olive oil and seasoning, and grill on each side until golden brown. If you wrap a whole garlic bulb in foil and barbecue until the cloves are soft, you can squeeze the roasted garlic out of the cloves and spread it on the bread. Garlic roasted like this becomes much milder and sweeter.

For the really ambitious, why not try making your own veggie burgers? Then you can have complete control over the ingredients and will feel very satisfied with your creativity. There are loads of recipes for different kinds of veggie burgers, but typically you could use mashed beans or lentils as a base, and add any kind of cheese, chopped onions, nuts, herbs or spices for flavouring, breadcrumbs to help make it a bit more solid, and beaten egg to help bind it.

Then simply grill it! You may have to experiment to get a burger that doesn't fall apart too easily - if you are worried, start by cooking it on foil or a baking sheet, and finish up with a few minutes directly on the barbecue.

Author: Alastair Taylor

For more consumer advice visit http://www.whatprice.co.uk Whatprice contains useful household information from cooking techniques through to how to fix the kitchen sink.

Article Source: http://EzineArticles.com/?expert=Alastair_Taylor

 Mail this post

Technorati Tags: barbecue, bbq, Vegetarian Barbecue, Vegetarian Recipes

Everyone loves a barbecue, including vegetarians. Barbecues (BBQs, barbies or braais depending on where in the world you are) are almost perfect social gatherings, where you and your favourite people hang out in the fresh air, shoot the breeze and prepare to eat delicious food. Any occasion can be celebrated with a BBQ:

Major (or minor) sports events

Birthdays, wedding anniversaries, home comings, going away

The fact that it's Friday or Saturday, or Sunday, or Monday ...

BBQ aficionados develop specialised techniques that they swear by, and won't deviate from, under any circumstances. Some incorporate marinades or spice cocktails, others will only use wood, or only charcoal, while others combine the two. Wood users can be further subdivided by the wood they choose. Hickory, maple, apple, cherry and oak are favourites as they add to the flavour of the food cooked. Conifers also contribute to the flavour, but in an undesirable way and are generally avoided.

Outside gas grills or barbecues are used quite frequently in the UK and US, but tend to be shunned by Southern Hemisphere countries (Australia, New Zealand, and South Africa). They're viewed as too easy and clean, and they don't impart the full smoky flavour that is the essence of a good braai.

The phrase, "You don't know what you're missing", is one that vegetarians hear all too often when it comes to outdoor cooking. Meat eaters think that they own the BBQ market and pity those who can't appreciate a good piece of meat fresh from the barbie. In fact, people dread inviting vegetarians to a BBQ because they don't know how to feed them. Vegetarians, meanwhile, roll their eyes and quietly go about sorting themselves out.

The truth is that you can cook anything on fire. Vegetable skewers, made from aubergines, courgettes, mushrooms and sweet peppers, are easy to make, and taste divine when barbecued. Instead of roasting veggies, take the same mix, wrap it in tinfoil and stick it on a fire for 40 minutes and you'll think you've died and gone to heaven. Even brussel sprouts, that much maligned vegetable, get a new, smoky twist that make them out of this world edible.

Experiment with marinades and spices that can be applied to vegetables as well as meats. When it comes to vegetarian barbies, your imagination is your only limit, and if you're truly stuck, try some old standbys: stick a corn cob and a couple of potatoes (sweet as well as regular) on the grill. Your veggie guests will appreciate the effort.

Braais needn't only be reserved for main meals and savoury dishes. Grilled pineapple and brown sugar is delicious, so is BBQ'd banana, you can even leave them in their skins. Serve with a little ice-cream and you're laughing. What could be easier?

For fun in the sun (and rain) you can't beat a good barbie. So raid the fridge, light a fire and tap into the good life.

Recommended sites:

http://en.wikipedia.org/wiki/Barbecue

http://vegetarian.about.com/od/cookingtipstools/qt/vegbbq.htm

http://www.toptastes.com/features/grill/veg.htm

Author: Sandy Cosser

Sandra wrote this article for the online marketers DeckPro deck and patio builders Leaders in the field of decking and patio construction.

Article Source: http://EzineArticles.com/?expert=Sandy_Cosser

 Mail this post

Technorati Tags: barbecues, barbie, bbq, outside gas grill, vegetarians