It’s summer. And, while you may be  a great cook, grilling may be intimidating if you are not experienced. But here in Boston, we love to grill, so this is the year to master your grilling technique.

If you love to cook, and eat, you know that grilled food is delicious. Is there anything better than barbequed sausages, burgers, corn on the cob, or a great steak? The food that comes of a charcoal grill or a gas grill is delicious. Plus the smell of food grilling is absolutely addicting.

If you have not discovered the fun of mastering grill, go out and check out a new grill And then, here are some tips for the grilling amateur.

Gas or charcoal:

There are proponents for both, with those on the charcoal side saying you can’t beat the smoky flavor that comes from cooking over coals, and those on the gas side arguing the convenience factor (quick and easy to light, heats up fast) trumps everything else. It’s really your preference.

Direct vs. indirect cooking:

Direct cooking is ideal for food that doesn’t take too long to cook – think steaks, burgers, chicken breasts and veggies. On a gas grill, preheat it to high, place food on grill, and then turn to temperature recipe suggests. Close grill, and only lift to turn food. For a charcoal grill, charcoal should be evenly spread out. Preheat, and then put food on the grill. Keep lid closed, aside from turning food.

Indirect cooking is great for food that takes longer to cook – whole chickens, ribs, roasts, etc. The heat circulates around the inside, evenly cooking the food. On a gas grill, start by preheating on high. Place the food in the center and turn off the burner directly underneath it, and lower the burners on the side to the temperature specified in the recipe. Consider using a drip pan to catch meat juices. On a charcoal grill, move coals to either side. Place food in the center, and put a drip pan underneath.

How to light your grill:

For gas grills: Open the lid. Turn on the gas from the propane tank. Turn on one of the burners, then press the ignition button. If you don’t have one or it no longer works, use a long match or BBQ lighter to ignite the burner. Once it’s lit, turn on the other burners. Heat on high to help burn off any remaining food and/or grease. Then turn burners back down to desired temperature before cooking.

For charcoal grills: We’re keen on all-natural ways to start the charcoal grill – as opposed to lighter fluid, which tends to be filled with chemicals and can transfer that flavor to your food. Look for all-natural starters, or use a chimney starter. Put a few pieces of crumpled newspaper in the bottom, fill the chimney with charcoal, and then light the newspaper. Remove the grill grate and place the chimney in the grill. Be sure to clear out leftover ash, and any other material blocking airflow. The bottom vent should be open to allow oxygen in. Once the charcoal is good and hot, use oven mitts to pour the charcoal from the chimney into the grill.

Cleaning the grill:

Clean your grill each time you use it – heat the grill and use a wire brush to scrape the grates. Before cooking , mist your grill with a fine spray of cooking oil to help prevent your food from sticking. Make sure the grill is cold when you mist it – you don’t want flare-ups!

For more information on grills or for grilling tips, contact West Sport.

citynews.ca

If it is time to buy a new grill – There are some things to consider along with what type of fuel you want to use. Charcoal? Gas?

When selecting a grill, it is important to ask yourself a couple of questions. How many people are you cooking for; how much time do you typically have to cook; and what space will you be cooking in? These are important things that will help you select the best grill for your needs.

Looking at how many people you cook for is important to identify how big a grill you need. There is a wide variety of sizes available — especially in charcoal and gas grills. A family of four may be able to use a two- to three-burner gas grill, or an 18-inch charcoal kettle grill for normal cooking. If you entertain at your house during the summer, or if you plan to, you may want to look at multiple grills — gas for normal family cooking then charcoal for those all-day backyard cookouts.

Timing is everything when it comes to grilling. Prep time for gas grills is typically less than five minutes. On the other hand, charcoal grills have a prep time that can be as high as 15 to 20 minutes, depending on the grill and amount of charcoal.

It is important to keep in mind your fuel source when selecting the best grill for your needs. If you usually have to cook in a short window of time, a gas grill would be the best option. If you’re a slow and steady griller — charcoal is a great option.

The space you have to grill in is also important. A patio may give you more options than a deck. Though you may need a large grill for your family, you may lose function with a large grill in a small space.  If space is a concern, look at grills that have space-saving features, such as side shelves that fold down.

Putting some thought into these questions will help you make the most of your grilling adventures. For help choosing the best grill for your space and your lifestyle, contact West Sport in Sudbury.

stltoday.com

Outdoor kitchens are quickly becoming the most popular gathering space in the home.

And why not? Outdoor kitchens can come complete with pizza ovens, gas and charcoal grills, keg tappers, wine chillers and more. They can be the epicenter for home entertaining. And can be used to store, prep and serve your favorite dishes.

How would not want to have an outdoor kitchen in their home?

According to a survey of residential landscape architects by the American Society of Landscape Architects, 92% said outdoor living spaces are a popular design element in the coming year.

Not only do outdoor kitchens add to the quality of life at home, outdoor kitchens can have a return on investment similar to an indoor kitchen remodel.

Outdoor kitchens can range from a high quality grill, some cabinetry and countertop all the way up to something that resembles a backyard sports bar and grill complete with TV, sound system, keg tapper, pizza oven, grill and refrigerators.

With so many options available to homeowners, Russ Faulk, a nationally recognized expert on outdoor kitchen design has several tips to keep in mind when thinking about creating an outdoor kitchen, no matter the budget.

A Better Fire

There’s one rule that should never be broken when deciding on appliances for the outdoor kitchen. That rule is “never scrimp on the grill.”

“A grill drives overall satisfaction with the outdoor kitchen. When choosing a grill, think about the kind of cooking you aspire to, not the kind you do now.” “There are no uniform depths, widths or heights, so if you have a grill built into a countertop and you no longer like it, it may be a serious headache to have the grill replaced and the surrounding counter recut to fit it.”

Avoid Common Mistakes

Insufficient lighting and counter space are the two most common mistakes seen in outdoor kitchens. These mistakes greatly limit how well the kitchen works. Without enough lighting around the grill, it’s hard to cook at night, especially in the spring or fall when night comes earlier. Place lighting around or over the grill to see food being cooked, but make sure the lights’ beams are not blocked by the grill hood, causing a shadow to be cast over the cooking surfaces.

High quality grills should have 24 inches of counter space on one side and 12 inches on the other, so the cook can take food from one platter and put it on the grill. After the food is done, the cook can take it off the grill and place it on a platter on the other side of the grill. Sinks should have 18 inches on either side to give enough room to wash food or stack dirty dishes.

To protect from rain and the elements, weather-tight cabinetry is another good investment. There are different ways to keep the inside of a cabinet dry, including magnetic gaskets that create a seal, or rain gutters—which are built into Kalamazoo Outdoor Gourmet’s cabinetry—that surround the door and drawer openings to channel water away.

Whether you’re adding a grill and counter space to your backyard or building a fully-equipped outdoor kitchen, incorporating design fundamentals is key. It will ensure that your family and friends will have a truly memorable experience—every time, for years to come.

For more information on the perfect grill for your outdoor kitchen, contact West Sport in Sudbury.

ellwoodcityledger.com

If you are looking for a delicious BBQ chicken recipe for the Fourth of July BBQ this year, then look no further. This is the “Ultimate Barbecued Chicken Recipes” and it is one of our favorites at West Sport.

Ingredients
Brine:

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal grill to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Happy Fourth of July, and happy 375th Sudbury!

Recipe and image - foodnetwork.com