The Most Fantastic Grills

These are the most fantastic grills on the market today. If you have the cash you can drop one of these on your patio and impress all the visiting dignitaries. From gas to charcoal and everything else you can imagine, these top end grills can do it all with professional quality whether you are grilling up burgers or a 7-course meal for heads of state.

                                  1. Komodo Kamado - Ultimate Beauty

Komodo Kamado

The history of the Kamado Charcoal Grill is too long and confusing to recount. Suffice to say that when Dennis Linkletter stumbled across these ceramic charcoal wonders, he knew he could make them better. From a reinvention of airflow, spring assisted lid, and laser cut stainless steel parts this is one loaded grill. It includes the EZQ Rotisserie system and the BBQ Guru temperature control blower. Anyone who knows eggs about Kamado grills know that they grill at incredible temperatures and smoke at a perfect low and slow pace. This unit takes it to the next level and does it inside a shell of pure beauty.

2. TEC G-Sport FR - Ultimate Infrared

TEC Infra-Red Grills

From the inventor of infrared grilling comes this latest, greatest breakthrough in infrared grill technology. This 100% infrared grill uses the ceramic radiant emitter system that separates the fire from the food, eliminating flare-ups while giving you intense heating power (over 800 degrees F). What makes this latest version so revolutionary is that this grill can hold temperatures as low as 200 degrees F meaning this infrared gas grill can go low and slow while still generating smoke from wood chips dropped through the cooking grate. In the past infrared was all about searing power. Now it is about versatility and this fantastically constructed grill will do it all.

                                   3. Coates Grill - Ultimate Craftsmanship

Coates Grill

Handmade from cast aluminum, this charcoal or wood (or both) grill is truly a work of art. Styled after classic stoves of long ago, one would hardly know that it was a grill to look at it. The lid opens vertically from the top opening the grill completely and allowing the cook to approach from any direction. The fire can be accessed from the side without ever disturbing the food. And, with an additional propane burner, this charcoal grill can be as easy to light as a gas grill. With a price tag of $2,500 and made by hand in Michigan, you can be certain that yours will be one of a kind, at least in your neighborhood.

                                  4. Fire Magic Diamond Series Echelon E1060S - Ultimate Power

R. H. Peterson Company

This is the most expensive production gas grill currently on the market. It is beautiful, flashy, and loaded with features. Fire Magic is the manufacturer of a wide range of some of the best outdoor cooking equipment available. The Diamond Series Echelon E1060S is the largest they make. It has over 1,000 square inches of primary grilling space and seven burners under the hood. That's not counting the side burner unit that comes in a number of configurations. The construction of this gas grill is solid 304 stainless steel with all welded seams and a high degree of attention to detail.

5. Weber Ranch Kettle - Ultimate Kettle

Weber-Stephen Products Company

Need a couple dozen grilled chickens? Feeding your family, cousins and their parole officers included? You need this giant kettle charcoal grill from Weber. Built with the same quality and features of the most popular charcoal grill in the world, this 1,104 square inch, $1,000 charcoal grill is the ultimate kettle, a grill so big you have to walk around it to flip all 200 burgers. This is the perfect grill for the company party, family reunion or small military operation. The best part is, it's a Weber.

                                  6. Evo Grill - Ultimate Tech

Evo

Show off like a Benihana cook. This ultra-cool gas powered grilled pumps out 48,000 BTUs through two circular burners under a round, flat top cooking surface. Want to scrabble 500 eggs? Sear steaks? Make a mountain of Fajitas? This is the unit for you. The dual burner design gives you two cooking zones so you can crank up the middle to sear steaks, while finishing off a few hundred shrimp to perfection. With 650 inches of cooking space you can cook for the next company party. And since you can approach this grill from every direction you can have several people cooking at once. Truly the perfect entertaining grill.

                                  7. The Grillery Grillworks - Ultimate Purity

Grillworks

Put the lid down on your grill and you are instantly roasting. Grilling, real grilling is food and fire, direct flame power. The Grillworks Stainless Steel grill is perfect simplicity in a charcoal (or hardwood) grill. The adjustable cooking grate lets you control the exposure of food to fire and regulate heat without adjusting vents or control valves. This is grilling at its purist level. In fast, forget those little briquettes of pressed coal and filler. Build yourself a real fire in the heart of this beauty and grill the way people were meant to, over a real fire. Primitive, but ultimately civilized in its high quality stainless steel construction. This unit will run you about $3,000 for handmade grilling purity.

                                   8. Traeger Longhorn Steer Smoker/Grill - Ultimate Q-Cool

Traeger Pellet Grills, LLC.

This grill/smoker is the perfect place to cook up your beef. With smoke shooting out the nose of this longhorn steer everyone will know dinner isn't far behind. Traeger's pellet powered cooking gives you real hardwood smoke flavor without having to split logs. This unit lets you grill burgers or smoke briskets so no matter what you have a hankering for you can cook it in here. Computer controlled pellet feed makes it virtually foolproof for the laziest smoker. Running around $1,600 this solidly built unit will last for years of great grilling and great barbecue. Plus no one can resist talking about this cooker.

9. Kalamazoo 900GS Hybrid Grill - Ultimate Heavy Metal

Kalamazoo Outdoor Gourmet, LLC

Imagine a grill virtually custom made for you. That's what Kalamazoo does and has been doing for about 100 years. This grill is probably the ultimate gas grill and at over $12,000USD it has to be. Every part of this grill from the 3/16 inch laser cut cooking grates to the hinges on the doors is custom made from 304 stainless steel. The "dragon" burners are cast stainless, heavy and so beautiful you'll be showing them off. This grill also has a side mounted smoker system that actually works.

                                 10. Fuego 01 - Ultimate Design

Fuego North America

Winner of virtually every design award on the market, the Fuego is billed as a social hub that just so happens to grill. Designed by Robert Brunner the former Director of Industrial Design at Apple Computer, this unit appears amazingly simple, but has the power to rival any grill on the market. Built to handle a wide range of options the Fuego 01 is basically two grills in one that gives you the choice of infrared, electric, charcoal, propane or natural gas. With internal storage and fold away weather cover this grill is a complete self contained unit designed to move where you need it and bring the table space along for the ride. Unfortunately this grill doesn't cook as well as it looks.

Cooking Tips for the Grill

Despite the fact that most people believe grilling is easy and that anyone can be successful on the barbeque grill, grilling is actually one of the most challenging of cooking methods. Now more than ever, savvy home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking - and gas barbeque grills can't be beat for simplicity and convenience. But grilling only becomes EASY when you know the basic procedure for grilling and the important cooking tips for gas grills that ensure better results every time. The greatest challenge presented by grilling is that it is the most intense form of direct heat cooking there is. If cooking is like driving a car, grilling is like being strapped to a rocket ship! The good news is that grilling, like any basic cooking method, can be mastered. And these cooking tips for gas grills will get you started on the road to awesome grilling all year round.

Preparing Recipes for the Grill

When preparing recipes for the grill, the most important thing to consider is how the grilling method of cooking acts differently on different types of foods. Careful product selection is extremely important. You must start with a tender product if you want to end with a tender product. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking because the grill will not tenderize meats. You want to also make sure the product you choose will be able to withstand direct high-heat cooking. Different products will handle this differently and some are just not the best choice for grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Vegetables all cook at different rates, too, depending on their texture and fimness. When cooking different combinations of vegetables together (as in skewering), you will achieve far better results by par-cooking the "harder" items prior to skewering so that all vegetables are the correct done-ness at the same time. These are just a few examples of the types of things you want to consider in cooking recipes for the grill.

A Gas Grill Cooking Twist

Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one - more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking - particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It's actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill - right on top of the heat elements. Keep in mind that this "water" can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine - anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process - cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit "early" to allow for the carry-over cooking that occurs. And that's it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.

Gas Barbeque Grills vs Charcoal Grills

You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the "pros" go into the gas grill's column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.

So the cooking tips for gas grills are pretty simple and easy to master, after all! Like all of cooking, it is just a matter of starting with the end in mind and understanding some basics about heat, food and cooking methods. What will you make on the barbeque tonight?

About The Author:

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Since 2007, he has been the creator and host of the “Cooking Coarse” video series, which is known for its straight-forward and entertaining approach to cooking instruction. Chef Todd's simple philosophy - burn your recipes and learn how to really cook - has helped many home cooks and professionals alike finally achieve success in the kitchen.Chef Todd Mohr is a classically trained chef, entrepreneur, cooking educator and founder of Web Cooking Classes. Learn his #1 Chef Secret now for FREE in this video that will show you how you can cook better everyday at home. The secret is simple, but it will change the way you think about cooking forever.

Grill Tips

Tips:   Never use more charcoal then you need to, start off with a small amount and add as you need. Use approximately 20 to 25 briquettes for every kilogram of meat you cooking.

Make sure there is enough ventilation when lighting the charcoal.

The closer the food rack is to the charcoal the faster the food will cook and if the heat is too intense you may burn the food.

When the charcoal turns 50% gray you can start cooking.

Keep your charcoal dry, always store in a place where it can't get wet, damp charcoal causes a lot of smoke.

Never leave grill unattended, flare ups and food burning can happen really quickly.

In cooler weather you might find you need more briquettes to get to ideal cooking temperature.

Wind can make the fire hotter. On humid days coal tends to burn slower.

Oil dripping from your meat onto charcoal can cause flare-ups.

Never use gasoline to light your charcoal. Never use lighter fluid on already lit charcoal.

These charcoal grill tips should give you peace of mind and confidence when you are grilling. Not all these charcoal grilling tips are suitable for gas grills.

Barbecue Tips - BBQ Grilling Tips

Trim meat of excess fat for healthier meals.

When cooking chicken or turkey do not use utensils that can pierce the skin as you will loose flavour.

Your grill should be clear of anything that can catch a light and cause a fire.

Always try marinate your meat before grilling, some recipes will require you to marinate the meat while you grill.

Do not put cooked food back onto the same plate as the raw food was to prevent food poisoning.

Try to grill with oven gloves to prevent burns.

Use wire hinges for cooking vegetables & fish.

Use grill brushes to brush away any left over food and oil on the grid.

Turn meat over readily to prevent burning.

Use direct heat cooking when making hot dogs or burgers.

Use in-direct heat when making whole chickens and large steaks.

On a hot day do not let food stand outside for longer then an hour especially if food is in direct sunlight.

Wash all utensils and containers before using them.

Some dishes will require you to precook the meat to ensure it gets cooked properly.

Grilling Safety Tips - Tips On Grilling

Food illnesses are caused by bacteria or viruses in the food you eat. Please follow these simple steps of precaution to ensure your families health.

Bacteria thrive in warm temperatures keeping food at temperatures between 40°F and 140°F is dangerous as bacteria multiply rapidly in warm temperatures. This is not just for charcoal grill tips, but also in your everyday lives.

Always try keeping your food in the fridge,leaving it at room temperature for longer then two hours becomes unsafe. Make sure your refrigerator is set below 40°F. Make sure your food is properly cooked, food needs to be cooked at a hot enough temperature and for a sustained period

of time. Your temperature needs to be at least 145°F or higher. Always wash your hands thoroughly before preparing food, make sure all your utensils are not only clean but clean from bacteria. Use a cleaning liquid that will destroy bacteria and make all your utensils safe to use.

To prevent cross-contamination, bacteria can travel from one food product to the other. As we have said before never place cooked food in the same dish as you placed raw food.

Clean your utensils after every use, do not cut chicken with a knife then use it on steak without cleaning it.

Do not defrost your meat by leaving it on the counter rather use warm running water or the microwave.

Maintain cooked food above 145°F.

Keep your hot foods hot and your cold foods cold.

Put left over food in the fridge or freezer straight after you have eaten.

Do not leave food to marinate at room temperature always place it in the fridge.

Keep left over food in small containers and ensure there is space between them so it cools quickly.

Use low fat marinates.

Use alternatives to oils as much as you can like spray and cook for example.

Your first priority should always be health and safety for your family.

About The Author:

http://www.bonfeu-bbq.com/charcoal-grill-tips.html

Your First Charcoal Grill

Perhaps you have just moved into your first place, or you decided that you wanted to broaden your horizons and try new things. Maybe you went to a Fourth of July barbeque party and tasted the beautiful smoked flavor, and decided you wanted to try to replicate it. After doing your research, you decided that a charcoal grill is right for you. Now what?

Now that you have decided you want a charcoal grill, you have to decide what type of charcoal grill will suit your needs. Are you planning on traveling and using your charcoal grill? If so, you will need a charcoal grill that is small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. If you plan on feeding a larger amount of people, a larger charcoal grill will better suit your needs. If you are having issues deciding on which type you should get, you may consider getting both. Smaller charcoals grills can cost as little as $10 to $15 dollars, and will give you the ability to travel.

Charcoal grills contain hot embers and fire when it is in use. Safety should also be a major concern when you are picking out your first Charcoal grill. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it’s chances of falling over is much greater. When a charcoal grill falls over, it will send the hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or become to hot, these safety features will prevent potentially dangerous fires. The fire department has much better things to do then help you cook.

One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid. Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it’s intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill. You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.