Barbecue season is upon us! It's Independence Day weekend and nothing says patriotism like gathering together around a smoking pile of drumsticks and hamburgers.
Robert Fernandez, editor of
BBQ blog 'Get Your Grill On,' dishes about technology and barbecue, with tips on how to get the best flavor faster.
Fernandez cautions that many BBQ purists prefer simple contraptions like the traditional charcoal grill, (they just love that smoke flavor) and would not be into the new-fangled advances that may "take all the flavor and excitement out of outdoor cooking."
Now gas grills are king, but, says Fernandez "gas adds no flavor to the food." Despite this unfortunate side effect, gas grills are the biggest cash cow of the barbecue business.
Grilling monolith Weber has been tossing around ideas to help grillers get
the best of both worlds -- the instant gratification of the gas grill + the flavor of the charcoal classic.
Weber came up with
useful shortcuts such as "chimney starters," cylinders with sawdusty stuff in them that help get the charcoal going, and also a gas ignition system to easily light charcoal.
Another crazy innovation is the searing station, which involves 900-degree blue-flame burners and can cook a steak in a fraction of the usual time. Don't worry, it promises to keep the juices intact.
Rival company Char-Broil has unveiled infrared RED grills, stainless steel and glass contraptions that cook with evenly distributed heat and prevent scary grill "flare ups." They will cost you: $599-$899, at Home Depot. We will stick with the George Foreman thing.
(Not directly grill-related, but fascinating: Char Broil also has a product called the 'Big Easy,' which is an infrared, oil-less turkey fryer! "No oil, no mess, and great fried foods" says Fernandez, a Big Easy fan.) H.O.T.!
Fernandez is also into a few high-tech
smokers, though he's really all about cooking over a trash barrel, really! But he's repping his Weber Smokey Mountain ($199 on Amazon), which he calls a "great and efficient smoker." There's another one he likes called "The Big Green Egg" which is ceramic, and expensive, but great! He affirms.
Last thing:
temperature is the key to the barbecue. Many people don't know this. Their pork comes out dry and foul. Says National BBQ association prez Howard Miller, "pork is ready to be used at 145 degrees." Remember it.
Remote thermometers can help you impress friends and family with perfectly cooked meats. Fernandez recommends: On the cheap, one from Taylor ($17). Moderate Williams-Sonoma's ($50), and if you are throwing money around the Thermapen from ThermoWorks ($95) is apparently all the rage. [Source:
Newsvine/MSNBC]
It's the 4th of July weekend and millions of celebrants are mixing their marinades and prepping their grills for the upcoming barbeque festivities. Unfortunately, not everyone has the time to attend to each marinading piece, or possesses the ability to judge a meat's readiness simply by touching its exterior. 
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