Tips for Perfect Beer Roasting Brats and Burgers

Now that it is summer time and the weather is beautiful, it
is an excellent time to dust off the grill and have a barbecue in the backyard.
Burgers and beer brats are two of my favorites and are two of the most natural
things to grill outdoors.


Here are some hints to make sure your grill perfectly and to
make sure you get the best taste out of them.


Burgers on the grill:

The first thing you will have to do is buy the meat. I
prefer the 85/15 ground mandrel. Even though it has a higher fat content, this will
ensure the burgers are juicy and tasty. If you get very low-fat meat, they tend
to be too dry especially if you overcook them.

When patty my burgers I like to make sure they are cold and
fresh from the fridge because they stay together better. Take about 8 ounces of
ground chuck, ball them and press the meat together, then flatten them out into
a pie.

Not about the meat season. I only use a bit of
Worcestershire, ground black pepper, and kosher salt.


Be sure to preheat the grill and place the burgers on the
grill for about three minutes per side, depending on how well you want it done.
Whatever you do, do not press the burgers with the spatula as this will dry the
hamburger and can also start a fat fire.

Grill Brats beer:

Beer snacks are very simple to grill, and they are also very
cheap. The first thing to do is put some holes in the brats to let the water
out of all the fats while the grills. This will also leave you in the taste of
beer from the beer you boil in before the grill of the brats.

This brings me to the next step I’ve already mentioned, to
boil the brats in beer. Boil for about 10 to 15 minutes before throwing them on
the grill. You should turn half of the boiling process.


When they grill, the beer brats do it for about four minutes
on each side. Watch the grill to make sure the flames do not spark and start a
fire and burn your brats. There is a lot of fat content in the brats that tend
to seep and flare up the grill.


That’s all there is to grilling perfect burgers and beer
brats. The more grill you get, the better you grill it, so stick with it and be
sure to use your grill throughout the summer.

Let’s grill the meat chunks


A grill is simply a cooking equipment that has a metallic shaped rack as its top surface and a fire source beneath. Grills could be heated using fire or electricity. It all depends on choice/preference. These equipment are rampant in towns and are used in cooking meat products from livestock, poultry and sometimes farm fish. They are rarely are used in cooking vegetables. Usually, grills operate in very high temperatures and give good chances to marinate food cooked on them by reducing moisture. Charcoal grill is the most widely used type of grill compared to gas grills. This is due to cheap maintenance and friendlier buying price.

How to light a charcoal grill


*First of all clean the grill. This helps remove ash and grease which in turn reduced the level of smoke produced
while roasting the food. It also prevents a bad taste left on the food.


*Approximate the amount of charcoal you will require. This depends on the kind of food you want to make. For
burgers and steaks, one layer should be sufficient. For roasts and whole chicken, use two layers.


*Now stack the charcoal to a pyramid shape and pour a lighter fluid on the top of the pyramid and the center other
than the edges. The fluid should be at least quarter cup but less than a full cup at most.


*Give the fluid at least thirty seconds before lighting it with a long match stick from the bottom of not less than two sides of the pyramid.


*Take some time to let all the coals turn white on their surface before you use a long handled object to spread the
coal evenly on the coal grate.


*You can now close the lid and give the grill about five minutes just before you commence cooking.

Please avoid adding lighter fluid on burning coals even if there are no signs of a visible flame. The heat alone vaporizes the fluid and could cause you burns. I’m sure you don’t want to leave this work for good. Never add charcoal to a gas grill.

If you are using a gas grill, this is how you light it up.

  • *Gas grill operations vary and as such, you should consult its manual.


*Now open the lid to prevent unlit gas fumes from collecting in the cooking box.

*Ignite your burner.


*Close the lid to allow the grills to be hot enough. At least ten minutes.


  •   *When the temperature reaches about 500F, use the long handled grill brush to clean the cooking grates.


*Now use the given specifications to adjust to the heat level stated in your recipe.


Don’t wait any longer, start your grill and let’s prepare some meat chunks for a start.

Importance Of Timing While Grilling Pork Chops

Grilled pork chops make a classic summer dinner for a low-key cookout or weeknight with friends, but if you haven’t mastered the technique of cooking them, you will end up with badly grilled meat which is leathery and hard to eat.

How Long To Grill Pork Chops

Pork chops are meats that you can easily grill as long as you observe good timing and you have a reliable meat thermometer. Just like steaks, your pork chops must be grilled fast and hot to avoid ruining them and up with dried out chops. This is where a good thermometer and good timing come in. Basically, you should cook pork chops to a maximum of  F/65 degrees C or 145 degrees.

Cooking Time Based On Pop Chop Cut

A boneless 3/4 inch or a 2 cm cut should be cooked for 8 to 12 minutes while a boneless 1 1/2 inch or 4 cm cut should be cooked for 12 to 20 minutes. A 3/4 inch or 2 cm bone-in cut should be cooked for 8 to 12 minutes while a 1 1/2 inch or 4 cm bone-in cut should be cooked for 20 to 30 minutes.

Good timing and having a hot fire are fundamental to getting a fantastic pork chop. It is important to preheat your broiler or grill to the point where it reaches its hottest temperature before you can start cooking. When using a grill, your pork chop should be strategically placed over the hottest point of the grate but when using a broiler, ensure that the meat is four to five inches away from the heat. Turn over your meat halfway through the cooking process in order to get them evenly cooked regardless of whether you are broiling or grilling.

Check the time as well as the temperature regularly to avoid overcooking your chops. A meat thermometer will help you test the pork chops. If the temperature reaches F/60 degrees C or 140 degrees, remove the meat from the broiler or grill and transfer it to a warm plate. Ensure that you cover the chops with aluminium foil for at least 5 minutes to give them some time to rest.

Heat and juices will evenly distribute during this time which will bring up the final temperature to about F/65 degrees C or 145 degrees which is the required temperature for pork. Remember that the times listed above are approximate and should be considered a general guide. It will be wise to use a reliable meat thermometer rather than rely entirely on the watch for best results.

How to Grill Chicken Breast For an Explosion of Flavor!

Grilling chicken breasts might appear simple at first sight,
but it is not really simple to grill them, the chicken breasts are just easy to
overcook & then they turn dry & distasteful, and in case they get under
cooked it implies that you putting yourself into the risk of food poisoning
& we obviously don’t want this to happen. Here is the process that you
should follow when grilling chicken breasts:


• 1/4 cup of balsamic vinegar

• 2 tablespoons of olive oil

• 1 to 1/2 teaspoons of lemon juice

• 1/2 teaspoon seasoning of lemon-pepper

• 4 halves of boneless & skinless breast (each should be 6 ounces)

1. Prepare your meat

First things first: You should tenderize your meat a little bit. Put a big piece of a parchment paper or a plastic
wrap on the work surface, put the chicken on
its top & cover your chicken using another piece of the
parchment/plastic. After that, grab the meat mallet or the rolling pin & give the thickest parts of your chicken
several firm whacks. One does not need to pulverize their cut, but to flatten
it slightly in order for the breast to have an
uniform thickness from one end to the other end.

Now it’s time for marinating that bird. Put the
vinegar, lemon juice, lemon pepper & the oil into a medium-sized bowl or pan, and then add your chicken. Turn &flip the chicken in order to coat,
then cover. Once covered, pop your
chicken into the fridge. After thirty minutes or so, drain & discard your marinade.

2. Clean & grease the grill grates

Once it comes to the grilled food, it is best to begin with some clean slate.Ensure that your grill is just free of any stuck-on food prior
to start the grilling process. The fastest way that you can clean the stainless steel grill is turning up heat in
order to burn off any gunk, leave it to cool & scrub it down using a tough
wire brush. Read the manufacturer’s instructions for cleaning the gas grill,
though. When it gets clean, you will need to brush your grill rack using oil.
Use a moist paper towel using cooking oil, later use the long-handled tongs for
carefully rubbing it over your grill rack.

3. Get grilling

Turn or get your heat up to the medium, later use the tongs to put your chicken
breasts on a grill. Cover your grill and leave the chicken to cook for around 5
to7 minutes, later use the tongs for flipping
the chicken breasts over. Later grill
for around 5to7 minutes more, or till a thermometer indicates 165
degrees Celsius.

4. Enjoy

Remove your chicken from your grill,
cover it using foil & let it sit for just a short time as the juices
settle. Once the table’s set, the juicy grilled chicken is going to be ready
for enjoyment. Grilled chicken is among the healthy& delicious main foods
you can serve by themselves-however there exist many ways for dressing it up,
also. One can put their grilled chicken in almost anything: sliced on salads,
stuffed into the sandwiches, shredded for the chicken soups or even skewered on
the kabob.

Best Barbecue Sauce – Learn How To Make And Use It

The sauce is the life of barbecue.Without the sauce, your barbecue will lack in flavor and in zest. While you can just go to the supermarket to purchase the sauce you will use for your grilled food, the best barbecue sauce to use is still the one you have personally made and prepared.

Making your own barbecue sauce ensures you that no added preservatives go into your food.
You have the control over what ingredients will make your sauce and barbecue truly delicious and appetizing. Making your sauce requires a number of ingredients, but most of them might already be present in your kitchen. Traditional recipes contain ketchup or tomato sauce perked up with some more ingredients like spices, sugar, vinegar, Worcestershire sauce, beer, mustard, etc. Since there are sugars and sodium involved, it will be best to just add a small amount first; taste and then add more if necessary.

Some ingredients might also be reduced or eliminated according to your taste.
Amount Of Sauce NeededPay attention on portion amount; if you are conscious about the calorie contents of foods. Roughly two tablespoons of condiment may contain 40-100 calories. Two tablespoons of the mixture are probably enough to coat a piece of meat. As a general rule, if you are grilling a complete slab of spareribs with the tips, you may use three-quarters of a thick sauce to cover the two sides. For baby back ribs, one-third cup will be enough. Nonetheless, it is recommended that you have an extra half cup that you can serve on the table in case somebody wants more.

When To Apply The SauceSweet and thick relishes could prevent smoke in penetrating into the meat. Furthermore, this kind of sauce can also cause the meat to easily burn when you are cooking over high heat. This is why it is best to cook barbecue slowly over low heat. Putting the sauce can only result to sticky and gummy texture. Thus, it best to apply the condiment toward the end of grilling so there will be enough time for it to cook without getting burned.Sauce Serving SafetyThe right way to apply the sauce is by pouring just the right amount of it into a bowl or cup. While grilling, get a brush or spoon to dip into the bowl/cup of relish and apply on the meat you are cooking.

Raw meat has spores and microbes that can be hazardous to the body.
The barbecue is done and there is still some leftover relish in your cup/bowl; you should already discard it because it is possibly contaminated. Do not refrigerate it again or even serve as dipping sauce. Juices of uncooked meat can get to the brush and mixed with the condiment. If you want to serve a dipping condiment on the table, use a fresh batch of sauce. Warm It FirstIf your sauce is fresh cold from the refrigerator, it is best to warm it first in a microwave or burner. Warming it will help reduce the thickness so that it can get into the meat easier and flavor the meat more.