skember

Hi Everyone

I am looking for great recipes that can be cooked outdoors, be it on the grill, in a stockpot, baked, barbecued or whatever; bthey fort a starter, main course or desser.

Once you've assigned the recipe to us by simply stating that it is your own recipe, that we can use it as is and that we are no infringing anyone else's copywright allowing we willpost it onto our site with full acreditation to you. But remember it must be a great dish that you're proud to recommend. The recipes will be posted at: http://www.outdoorcookingequipment… 

To send us your recipe go to the above website addres or direct to The Outdoor Cooking Equipment Store at:  http://www.outdoorcookingequipment…  . To find the email link look under the heading 'Information'  in the left hand column, click on 'Contact us' and then send us the  details.

Many thanks I look forward to receiving your recipes. Just so you know and as an aside, I know that this is a bit of a hassle but I don't want to put the email address here or I'll receive gazillions of spam messages which we don't want.

Regards

Stephen

Now is the time to start thinking about the coming summer and the  barbecues we’ll be having, the kit we’ll need to do our outdoor entertaining and the food we’ll be cooking.

To help you get the most out of your outdoor cooking whether on the patio, tailgating or out in the outback here are twenty tips:

1. If you need something to cook with then the first question you must decide is, will it be gas or charcoal? You and your family may prefer to use charcoal because of those wonderful flavors that come from the smoke; or, you may prefer the cleanliness, control and convenience of cooking with propane gas. don't fudge this one as its important; if you want ease and convenience go for gas grills; if you don't mind a little extra trouble & time and your family loves the flavors that are picked up from the smoke then go for charcoal;
2. If you go for charcoal always start the fire naturally, never use lighter fuels; let me say that again, never use lighter fuels! Why? Because no matter how long it is before you bring your food to the grill you'll pick up those chemical smells!
3. Ask yourself, are you making an investment for the future of just for the coming summer season; because that’s how long cheap equipment is going to last!
   • Make an investment in the future, go for quality. You know in your heart, you pay for what you get!
   • Go for the size of burner, measured in its BTU output, that meets your cooking needs; don’t go too small if you’ll be cooking with large stockpots or you’ll be disappointed; a great addition in 2009 is the 210,000 BTU Bayou Classic Cooker with hose guard
   • Think about what you’ll be cooking; often its better to buy an all in ‘kit’ rather than buying the individual items separately;
   • Don't go cheap if you can afford better; for example: stainless steel stockpots looks better and lasts longer than aluminum and cleans up much more easily; although it has to be said that heat distributes more evenly and quickly with aluminum stockpots so the arguments are not always clear cut;
4. Portable pick up and go grills are going to be great for tailgating and impromptu stops but they'll be a disappointment on the patio when cooking for friends & family;
5. There are many producers of outdoor burners, cookers and grills, picking the right one to meet your needs and of course your budget is important, but remember that quality counts; you don't want to be regretting your purchase half way through the summer! Go for the best you can; we recommend Bayou Classic as their product quality and the value for money is exceptional;
6. Think about where you're going to be doing your cooking and buy your kit appropriately. Ask yourself, will we be cooking on the patio, or will you be tailgating or then again will we be going outback; this makes a big difference to your choice of kit; indeed you may decide that you need quite separate cooking equipment for the patio as opposed to when you're getting out and about.
7. Decide what style of cooking best suits you because the kit you'll need will change with your preferred style of cooking. If you're into Jambalaya cooking then you should buy Jambalaya pots, if your going to be frying whole turkeys then a turkey fryer kit will be ideal. Do you like cast iron stove ware for cooking? Dutch ovens are great for simple outdoor cooking or maybe you prefer grilling ?
8. When cooking with propane check the level of gas in the cylinder and have a second one in reserve. There's nothing worse with friends and family hovering, the meal is half ready and the gas goes out!!!
9. Don't forget basic safety advice when cooking outdoors;
   • Keep those fresh meat plates and your cooking utensils away from any plates and cooking utensils that you'll be using for eating off. remember salmonella is just as happy outdoors as it is in the kitchen.
   • Have separate cooking, serving and eating areas;
   • Let the kids take a hand; indeed encourage them, but make sure they understand the importance of cleanliness;
   • Don’t have your large stock pots on stove with extended legs; keep large stock pots on burners near the ground or on a sturdy table;
   • Plan things in advance; prepare things ahead of time, then you’ll not be rushed because this is when there are accidents;
10. Will you be taking your cooking kit out in the outback, camping or to the beach or to the forest where there are safety regulations preventing the use of certain cooking methods; how annoying is it to arrive and then find your kit isn't appropriate;
11. Share your recipe tips that work well outside. Many people are apprehensive about cooking out doors and even when they do they make simple errors that you could help them avoid making. Simple tips need passing on; some great recipes can be found here
12. Never pierce food on a BBQ or the juices will run out and it will dry out very quickly: This why many people say that they don't like BBQs because they hate dried out tasteless food !
13. Never cook meat too long as again it dries out; ceramic grills are great for retaining moisture and flavor
14. Always make sure that meat is fully defrosted before starting cooking; not only is this dangerous to your health but the food will burn on the outside before you've cooked it in the inside!
15. Try to cook slower rather than faster when cooking outdoors, except with steaks of course, they need searing; the rewards of enjoying slower cooked food greatly exceed the extra time it takes to cook it;
16. Always let your meat rest after cooking without cutting it up. This allows the juices to settle and the full flavor to come out; it also means that all the juices don't run away across the serving plate; 7-10 minutes is all you need to wait and whilst the time is short the difference in flavor can be huge; try it.
17. Try marinating your meats before barbecuing, and remember, the longer the better, overnight if you can. If you do the flavors of your cooking will be greatly enhanced; your friends will marvel;
18. If you use a grill with a lid, try to keep it closed. This improves the quality & consistency of cooking due to the retention of the heat which otherwise is lost each time you open the grill;
19. Experiment with the many free recipes you'll find online; there are so many and some are really good. Don't get hooked on complication though; keep things simple and experiment with herbs and spices; these are the keys. But equally don't follow those that say quick and easy is best. NO. NO. NO.! NO. For example, marinades are simple but they do take a little extra time but by way of compensation they do add tremendous flavor; they’re worth the effort; you heard earlier;
20. Try out Dutch cooking ; its easy and straightforward and the flavors you’ll enjoy are great; look for Dutch cooking recipes on the web.

Keep your outdoor cooking fun; share the joy of the cooking with friends & family. Try to get the kids involved; if you do you'll develop in them a lifetime passion for outdoor  cooking. Better still you'll have a laugh and if you involve your friends as well you'll start appreciate them in totally different ways; its like a new way of bonding.

Check out the latest outdoor cooking kit at The Outdoor Cooking Equipment Store .

 

As outdoor cooking equipment goes you simply can't go wrong buying and using cast iron cookware for cooking outdoors. Indeed its fair to say that cast Iron Cookware is the ideal cookware for all outdoor cooks. Why?

1. By comparative standards they are not expensive and when measured over their lifetime they are incredibly cheap;if well cared for they will outlive your kids kids;
2. Cast iron cookware is absolutely great as a cooking medium as it has near perfect heat conduction & heat retention; it heats evenly & consistently without heat spots;
3. You can cook nearly all types of food in, or on, cast iron cookware;
4. Its really healthy to cook with cast iron. Why? Because you can cook fat free! ...Impossible?... No! A properly seasoned skillet or pan is 'stick-free' so requires no oil for cooking. [Note: Seasoning means filling the cracks, holes and small cavities in the pan with grease in a hot oven. The grease then gets cooked in providing a smooth surface on both the inside and outside of the pan.
5. When cooking with cast iron food slides easily and freely in the pan.
6. You can use your pans or skillets freely be it in the oven or on the grill, indoors or out so it can be used for grilling and for baking.
7. The pan is seemingly bomb proof and doesn't warp and
8. Cast iron is really easy to clean

At The Outdoor Cooking Equipment Store we recommend that every outdoor chef should own a set of cast iron pans and at least one skillet. Without a doubt they're well worth the money; especially as you'll be passing them on to your kids as an inheritance.

Here are a few tips regarding how to best use cast iron cookware.

1. If food sticks when cooking with cast iron cookware this means that the cookware has not been seasoned correctly. All you need to do is to re-season it; then you won't experience sticking food.
2. What size of skillet is best to buy? How long is a piece of string? Most customers in our store go for the 12" skillet; go for a larger version, albeit heavier, if you're often cooking for larger groups.
3. Ideally don't use your cast iron pot for boiling water.
4. You can use your cast iron pan with its lid as a Dutch Oven, [cooking this way has existed since ancient times. This works great because of the constant, evenly spread heat you can achieve within the pot.
5. Use your dutch oven first on the stove then it can go straight into the oven, such is its versatility.
6. Always preheat your cast iron pan or skillet before starting cooking. You've got the temperature right when drips of water sizzle then jump around; Note: its too hot if the water turns to steam straight away and too cold if the water just bubbles.
7. Never pour lots of cold water into a really hot skillet as it may shatter.
8. Keep a good pair of oven gloves handy, cast iron stove ware handles get really hot;
9. Make sure that your cast iron cookware remains properly seasonedby oiling it after every time you use it;  then it cleans up really well.
10. To wash your cast iron stoveware:
    • once its cooled, simply use normal washing up liquid, then rinse and dry with a paper towel;
    • don't listen to those that say just wipe it out; this is not hygienic. Don't ever put cast-iron cookware in the dishwasher;
    • after washing put the pan onto the stove to completely dry it out and before its cooled very lightly oil with a vegetable oil, inside of the pan; then leave it on the stove for a few minutes; then take it off the stove andwipe away any excess oil with a paper towel;
    • after throughly drying your cast iron cookware you should never store it with its lid on; so as to avoid moisture build up inside that can result in rust! To help avoid this it can help to put a paper towel inside the pan or skillet to absorb moisture; and
       
    • if you do experience rust, scour with steel wool, until the rust is gone, wash and reseason.

Most vegetables make excellent subjects for grilling albeit not all. Cooking times vary greatly dependent on the vegetable. Vegetables are delicate, far more so than meats. Whether you grill on gas or charcoal it matters not but remember, smoke from the charcoal greatly enhances the flavor of your vegetables

The secret to grilling great vegetables can be summarized into 10 simple guidelines.

1. Relax, grilling vegetables is easy. The 'grilling made simple' rules: clean, soak, dry, cut evenly and then cook quickly; do not overcook.
2. Cook on a medium to hot grill; you should be able to hold your hands 3-4 seconds over the fire;, 2-3 seconds and its too hot;
3. Different vegetables will take different times, see below and should be cooked in a grill basket; if you haven't got one then use lightly oiled heavy duty kitchen foil;
4. Don't grill watery or leafy vegetables, many greens, celery and cucumbers are unsuitable for grilling;
5. Start by brushing the vegetables with olive oil or melted butter;
6. Vegetables are ideal for marinading ahead of grilling, a range of herbs and spices can be used to great effect; remember don't salt before grilling, salt after;
7. Because most vegetables are irregular in shape its important to cut then into even strips so they cook evenly throughout;
8. Brush vegetables with olive oil
9. Strong vegetables can cut into even shapes/size and then grilled using skewers;
10. Vegetables that are ideal for grilling include the following Cooking times are total times:
    

• Eggplant: Cut off stem, peel, cut in half lengthwise then slice crosswise, minimum 1/2" thick. Cooking time: 2-3 minutes;
• Corn: Remove husks, rinse then wrap individually in foil. Cooking time: 10 to 12 minutes;
• All types of potatoes: Pealing is not necessary, wash then cut into favorite shape, chunks, wedges etc.With whole unpeeled. Cooking time: 20 to 30 minutes; baked potatos 45 minutes to1 hour+;
• Eggplant: Cook lengthwise or horizontally for larger eggplants. Cooking time: 2 to 3 minutes;
• Garlic: Use whole bulbs, cut off root. Brush with olive oil, place cut side down. Cooking time approx.10 minutes when skin is brown;
• Carrots: Wash and peel. Cooking time: 20 to 25 minutes;
• Small zucchini and summer squash: No need to wash. cut into 1/2" slices. Cooking time: 6 minutes;
• Onions: Skin and cut into chunks. Cooking time: 3 to 4 minutes;
• All bell peppers: Seed and rinse then slice into strips or squares. Cooking time: 5 to 7 minutes;
• Asparagus: Remove tough areas & trim 3/4" from the bottom of each stem then wash to remove grit; Cooking time: 6 to 8 minutes;
• Mushrooms: Rinse and grill whole unless mushrooms are very large.Cooking time: 4 to 7 minutes dependent on size;
• Tomatoes; Cut in half. Cooking time 2 to 3 minutes.

If you're looking for a really great outdoor grill the type to buy is a ceramic grill.  Ceramic cookers cook so well and so efficiently because of their very special insulation qualities. These grills retain heat and seal in moisture; they cook by radiating & circulating heat using the minimum of charcoal to give truly exceptional results; which means you present the supreme barbecue.

Bayou Classic's ceramic grill is my choice; it can be used year round to grill, smoke and bake; they represent the ideal in outdoor cooking equipment and are brilliant with vegetables.

The Secrets to Cooking Great Meat Dishes Outdoors
Its easy to spoil your meat dishes when cooking outdoors; you must get the basics right! Here are eight simple guidelines for best ensuring a great meat dish every time.
http://www.associatedcontent.comar…