The Colts Influence
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The Colts Influence
A grill is a must have.
Remember to get one that is small and easy to transport.
How to properly season
Most people use the same grill from home when they tailgate. Most serious grillers swear by charcoal barbecues. However, gas barbecues are much more convenient and get the job done. Weber grills are very popular and are available in either gas or charcoal.
There are several different shapes, sizes and makes of grills. Some even come with attachments that fasten to your trailer hitch, which makes transporting and cooking much easier.
Know how many people you will be cooking for. If you are buying a grill specifically for tailgating and you plan on using it more than once, it is important to know approximately how many people you will be feeding. If you're feeding only a few people and the food you like is relatively small, there's no need to buy an industrial size smoker.
Here's a short check list to
help you select your next Grill.
Choosing a Charcoal Grill
You can find what you need
for anywhere around $20 to $100. Whatever kind you get, you'll want
to make sure it has the following features:
Gas Grill VS Charcoal Grill
Why a gas grill? Gas grills
are obviously just a bit more convenient than charcoal grills.
There's no waiting for briquettes to heat up.
Cost for one.
Gas grills run anywhere from $200 to $1,000 or even more. As far the minimum price for a quality gas grill, were probably talking about $300 to $400 - but if you take care of it, it'll last you about 10 or 15 years.
Some will argue, but the
taste is NEVER quite as good on a gas grill. The word gas itself
conjures up a variety of adjectives and "flavorful" isn't
one of them.
Another drawback with a gas grill is that you can't barbeque efficiently. Barbequing requires slow cooking, with indirect heat, something that a gas grill can not provide.
Selecting A Gas Grill
There are 3 basic elements to consider when purchasing a gas grill: size, construction and performance.
If you are using a gas grill, make sure your propane tank is full. If it is a smaller grill, bring an extra canister.
If you are using a charcoal grill, bring an extra bag of charcoal just in case everyone wants seconds and thirds.
Now that you have selected your grill, don't forget your grill peripherals. Your grill kit should include a spatula, tongs, grill brush, oven mitts and plenty of charcoal/gas tank. If you're using a charcoal grill you will need matches and lighter fluid (although, for better taste and less smoke, use Weber's Firestarter Lighter Cubes).
If you consider yourself the #1 Colts fan, then you should look into using an Indianapolis Colts Keg-A-Que Gas Tailgate Grill
Officially licensed NFL Keg-A-Que. A
great grill that is always the talk of the party; not only for it's
great looks, but as a great cooking grill. The polished Chrome Keg
has NFL team marks on the top and side and is available as a Propane
(9,000-10,000 BTU) or Charcoal grill. The grill features include a
200 square inch surface that can hold about 12-14 burgers. The
construction includes heavy gauge steel, air-sealed vents, heat
resistant and oversized carrying handle, and fold up legs. Shipped
unassembled. Assembles in minutes using included instructions and tool.
Propane Tailgating Grill
The Freedom Grill
The Freedom Grill FG-100 is perfect for SUVs, Pickups, Vans and RVs.
Extraordinary outdoor cooking awaits you with the FG-100. Mounting onto any 2 hitch receiver the patented arm locks in place for driving and swings away for cooking and access. The stainless steel grill stays outside the vehicle at all times leaving more room for coolers, chairs, tents, or passengers.
The FG-100 isnt just for tailgating either. The optional backyard stand allows this to be your only grill. Just slide the grill head off of the arm assembly and onto the stand and you can cook away from the vehicle.
Charcoal Tailgating Grill
The Kingsford Tailgating Grill It conveniently attaches to most 2? receivers and Hitch Hauls, or stands alone as a tabletop barrel grill. It has over 480 sq. inches of cooking space , chrome grill rack, adjustable char coal rack, and warming rack.
Line your grill with aluminum foil for easy clean-up and disposal of spent charcoal.
Seriously, the easiest way to measure is to just stick your hand down there (refraining from actually touching the coals). You can tell the temperature by measuring how long you can keep your hand close to the cooking surface without removing it. This may sound a bit un-profound, but it is very, very important to monitor heat while grilling - because grilling uses direct heat, the meat must cook fast and hot, or else it will end up too dry.
Use the table below as a guide:
Temperatures can vary
depending on where on the cooking surface you put your hand. *If you
wanted to get the surface's average temperature, you could probably
do it by having all your friends put their hands on different parts
of the grill, then measuring how long it takes each of you to pull
Turning Your Meat
Turn your meat, but not until it starts to brown and no longer sticks to the cooking grates.
You should never grill your
meat by time.
The best ay to tell if your meat is done is to measure your meat's internal temperature. You can accomplish this feat in 1 of 2 ways.
1. Use a bi-therm instant red thermometer. They only cost around $10 or $15.
2. Guestimate - you can guess
whether or not the meat is done by checking the meats elasticity with
a spatula and the use of the following guidelines:
Prepare The Spread
First, you'll want to have your entire day's menu placed out before you, ready to throw on the grill. The laid out food works like a cooking schedule, allowing you to plan according to which foods cook fastest. You should season your meat and allow it to sit and marinate at least an hour beforehand - otherwise, the seasoning will burn off too quickly.
Lid up or Down
Keeping the lid down will dramatically increase the temperature of your grill. Except with extremely delicate meats like fish, it's probably a good idea to keep the lid up; otherwise your meat will cook to fast.
You want a constant cooking chamber temperature of 210 to 225 degrees. If the fire gets cold, add more coals / turn up flame. If the fire gets too hot, close off the air vent. Do not close off the exhaust or chimney cover or else you'll get your meat all sooty.
You need to keep your meat from drying out! Every 15 or 30 minutes you should baste your meat or else it will shrivel up and look most unappetizing.
For basting; use beer, vinegar, chicken stock or lemon juice mixed with spices and veggies such as chopped onions, garlic, and carrot along with seasoned salt, pepper, paprika, Worcestershire sauce, butter, canola, thyme, basil or any other ingredients to taste.
Try to avoid using any ingredient that includes sugar or tomatoes as they tend to burn too quickly.
It would be a great investment if you were to purchase and use a Bi-Therm (a meat thermometer) in order to gauge the internal temperature of the meat the most effectively.
Consider The Variations of Meats
Different kinds of meat have different cell structures. Although it is uncertain as to how various genetic codes translate into how a meat will cook, it is known that fish, chicken and beef react differently to heat, and treating them the same will result in sub-par taste.
The following tips are valid whether you're using a gas or charcoal grill:
Before cooking, make sure fish is around room temperature. Coat lightly with vegetable oil, set the fire to medium and turn often.
Fish cooks very fast! To test doneness: use a fork or something and try to break it apart at its thickest portion. The fish should flake easily. If it does not flake easily - its sushi - it's not done.
Same as with Fish, make sure your chicken is at room temperature before cooking. The fire should be medium/hot. Let one side of the chicken brown and then the other side. The chicken should cling to the cooking grate at first, then release when it's ready to be turned. A chicken is done when it reaches 165 degrees (internal temperature can be checked with a bi-therm instant thermometer).
Chops should be close to room temperature before cooking, or possibly a little cooler. Being the other white meat, pork cooks similarly to chicken, except that it's done when it's internal temperature reaches 145 degrees. Cooking pork over 155 degrees is a very bad idea unless you consider teeth a disposable goods.
Steaks should be cooked over a hot fire! The temperature of your steak before cooking can vary, although obviously your steak shouldn't come straight out of the cooler. For best results (well-charred on the outside and juicy on the inside), use a smaller, thicker (3/4 inch) cut. If you're using a thinner cut, cool the steak down before cooking so that it's firm but not frozen - that way the outside can char while the inside thaws and then cooks. For a rare steak, test doneness by sticking your finger into the center. The firmer the resistance, the more done the steak is. Soft means very rare, while barely discernable resistance means rare.
Never use a barbeque grill in an enclosed area. The accumulate carbon monoxide gas can enter your lungs. The resulting damage could be fatal.
Clear away brush, dry leaves and any other combustible substances from the barbequing area, especially if it's windy outside.
Ground all electrically operate equipment
Check to make sure your grill's parts are all stable and working properly.
Tuck in your shirt. Don't wear anything with dangly strings or frills that can fall into the path of the flames.
Do not spread your barbecue sauce on cooking meat in an attempt to keep it from drying out. Barbeque sauce contains mostly sugar and tomatoes, both of which burn at low temperatures.
To keep your meat from turning into a dog's rubber play toy, find a barbeque sauce that doesn't contain sugar and tomatoes (won't taste as good though), and then thin it out with water, beer, wine, etc.
You could also marinate with a salad dressing which works just dandy (unless you use Thousand Island).
When adding your barbeque
sauce, wait until the fire is almost out, or the gas grill has been
turned off and the meat has had time to cool. Either way,
temperatures should be less than 150 degrees.
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