Kitchen Hint of the Day!
September 1, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Charcoal, Cooking, Cooking Tips, Coolers, Food, Grilling, Kitchen Hints, recipes
Cooler tip……………….
To keep your cooler fresh and odor free, throw in 10-15 charcoal briquettes, close the top, and leave it overnight. In the morning, clean the cooler with soapy water, and it smell like new. Great idea to do this before storing a cooler for Winter.
Kitchen Hint of the Day!
July 19, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Charcoal, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes
Charcoal grilling………..
When grilling with charcoal, wait until 2/3 of the coals turn white but before they smoke to prevent your food from overcooking.
Kitchen Hint of the Day!
July 28, 2014 at 5:50 AM | Posted in Kitchen Hints | Leave a commentTags: Baking Soda, Charcoal, Cleaning Tips, Kitchen Hints
* Thank you to Nannie W. for passing this hint along to me!
Baking soda isn’t as effective a deodorizer for the fridge as the baking soda company’s would like you to believe. Activated charcoal is much better at absorbing fridge and freezer odors. Baking soda is an extremely effective cleaner, though. Use it with vinegar to deodorize drains and clean stove tops and sinks.
Buffalo Steaks on a Charcoal Grill
March 26, 2013 at 8:41 AM | Posted in bison, grilling | 1 CommentTags: Barbecue, Charcoal, cook, Rib eye steak, Steak, T-bone steak, Temperature (meat), Top Sirloin
With the Spring here it’s time to tune those grills up! When their ready and fired up what better than a Top Sirloin or any of the other cuts of Buffalo from Wild Idea Buffalo. Below are some basic hints for grilling Buffalo with charcoal. I left the Wild Idea Buffalo web site link at the bottom of the post. Now get ready, Get set, GRILL!
Buffalo Steaks on a Charcoal Grill
Basic how-to instructions for cooking steaks on a charcoal grill.
Ideal for: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloin, Sirloin, Bone-in Ribeye, Porter House, T-Bones and Terres Major Filet
Some swear there’s nothing like a charcoal grill. We say it’s even better with bison. Rub steaks with olive oil, salt, and pepper or the rub you love. Let them rest at room temperature for 2 hours before cooking.
*Use a clean grill.
*Pile coals high in center and allow them to get white-hot.
*Spread coals evenly with tongs, then place oiled grill grate low and close to coals.
*Apply prepared steaks and cover with lid, following cooking times below.
Steak Cooking Times
These guidelines are to medium rare.
Adjust time according to steak’s thickness and personal preference.
We recommend cooking steaks no more than medium.
Thickness First side Second side
1 inch 3 minutes 2 minutes
1½ inch 4 minutes 4 minutes
The Big Green Egg
June 27, 2012 at 9:40 AM | Posted in Food, grilling | Leave a commentTags: Barbecue, Big Green Egg, Charcoal, Ed Fisher, Egg, Monterrey, Tucker Georgia, United States
Well I’ve been wanting to purchase a good charcoal grill so after looking and scanning the web I think I’ll go with the Big Green Egg! Here’s a little back ground on it.
The Big Green Egg is commonly referred to as a kamado barbecue because of the origins of the basic design that lie in southern Japan.
Extra Large Big Green Egg
The word “mushikamado” means “steam cooker” (from “mushi” meaning “to steam”, and “kamado” meaning “cooker, oven, or kiln”) The mushikamado was a device designed to steam rice and used by Japanese families for ceremonial occasions and took the shape of a round clay pot with a removable domed clay lid. It was also distinctive in that it featured a top damper and bottom draft door. The mushikamado first came to the attention of the Americans after World War II when US Air Force servicemen would bring them back from Japan in empty transport planes. It wasn’t until the late 1960s that manufacturing started in the Americas. The Big Green Egg Company was founded in 1974 by Ed Fisher and is based in Tucker, Georgia in the USA. Production of the Big Green Egg takes place in Monterrey, Mexico by the company Daltile.
The shape of the Egg reflects ancient technology in that it is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program specifically designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.
The Big Green Egg is a charcoal barbecue – the manufacturers recommend lump wood charcoal because alternatives such as charcoal briquettes contain many additives that can contaminate the flavour of the food. The sealed design of the grill results in a slow burn that uses small amounts of charcoal compared to a regular grill, and lump wood charcoal also creates little ash.
Big Green Eggs can be used for smoking or grilling and with the addition of accessories one can also bake bread or cook a pizza.
Big Green Egg (BGE) barbecues have quite an enthusiastic following of amateur chefs and the collective name given these enthusiasts is “Eggheads”[3]. The founder of the company attributes a large portion of the company’s success to the enthusiasm of the product’s owners.
Every October there is a global gathering of Eggheads called “Eggtoberfest” held at the company’s headquarters in Tucker, GA. The 2008 Eggtoberfest drew over 1500 attendees from all 50 states plus other countries. During Eggtoberfest over 200 Big Green Eggs are used to cook various recipes with lots of samples, and interaction from the group. In addition to the Eggtoberfest, numerous other Big Green Egg Festivals occur throughout the US and the world. These Festivals are called “EggFests”.
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