Who’s NOT planning a BBQ this weekend? If the weather holds and you’ve got propane or charcoal, chances are, you’re grilling something with your friends and family. Here, new ideas for keeping your costs down. Sponsored by Home Depot.
Two barbeque experts uncover some really good ideas to help you save money on your next outdoor party. 1. Start with a marinade. This means planning ahead -- say, Friday. But it’s worth it, says Rick Browne, host of Barbeque America on PBS, because you can pass up that well-marbled ribeye steak and buy a less tender and less expensive choice to grill like a flank steak or chuck steak. Just marinate it or brine for one or two days and then cook long and slow on the barbeque grill to break down tissues but maintain moisture. “You need to include an acid in the marinade, perhaps juice, vinegar or soy sauce, but avoid cola which is so acidic it can turn meat into a soggy mess.” Try these marinade recipe ideas. 2. Set your grill to medium …
Tips and recipes to get you started on the grill this season.
Memorial Day weekend is here and that means getting the grill fired up. Patch has gathered some grilling tips and recipes from local chefs to help you cook up delicious holiday food. Have other tips and recipes? Share them in the comment section below. William Schroeder, owner of Guilianova's Groceria and Deli on Main Street in Westminster suggested soaking wood chips in Natty Boh for two hours before using. Schroeder also offered up his Drunken Chicken recipe and Basic BBQ Rub recipe. See the recipes below. Try it out and let us know what you think. Classically trained chef Terry Pitt, founder of the Stone Soup Foundation, gave the following tips to create juicy meats on the grill. Pitt also said poking a steak with a fork can allow vital…
But what about the environmental impact of grills, especially charcoal?
It’s grilling season early this year, and the scents fill my neighborhood each evening. So…gas or charcoal? According to a 2009 study by scientific research firm Atlantic Consulting, charcoal grills leave a much larger carbon footprint - about 2/3 more in fact -than their gas-powered counterparts. And most of that footprint is from the charcoal itself being burnt. The study included everything – from the process of manufacturing the grills to the transportation of the different fuel to the actual production and burning of the fuels themselves. And charcoal briquettes are inefficient and dirty. They produce smoke and soot particles that can pollute the air, irritate your lungs and exacerbate existing heart and lung problems. In …
