Traditional Jamaican Recipes

Jamaica is a Carribean island nation. It lies in the Greater Antilles, about 90 miles (145 kilometers) to the south of Cuba, and about 120 miles to the west of the island of Hispaniola (which contains the countries of the Dominican Republic and Haiti). The island has a population of approximately 2.6 million people, making it the most populous anglophone nation in the Carribean, and the third most populous in the Americas (after the United States and Canada).

In world terms of course, Jamaica's population is relatively small. The island has however made contributions to literature, culture, music and cuisine, quite out of proportion to its size. Most people are for example are aware of the rastafarian movement, reggae and ska movement, and many non-Jamaican nowadays enjoy Jamaican food.

There are many different Jamaican recipes. Some of the most popular Jamaican dishes include:

* Jerk dishes - These are meat dishes flavored with Jamaican jerk spice (which is actually a mix of several spices). The jerk spice is rubbed into the meat, and the meat is then cooked, preferably over a charcoal grill. This results in a fiery and tasty dish. In Jamaica itself, the jerk style of cooking is traditionally used for pork or goat meat, but it can also be used for other meats (jerk chicken is nowadays very popular), fish or even tofu.

* Saltfish and Ackee - This is a traditional Jamaican breakfast dish, and is sometimes consider the national dish. It is made used salted cod together with ackee, which is actually a type of fruit. If making this dish, you should be aware that ackee must be correctly prepared, as if it does not done, it can be poisonous.

* Rice and peas - This is rice prepared with coconut milk, and cooked together with legumes. Different types of peas or beans may be used, but kidney beans are a popular choice.

22'' Kettle Grill Barbecue

22'' Kettle Grill Barbecue Review

22'' Kettle Grill Barbecue Feature

• Chrome Plated Grill
• Adjustable Vent
• Removable Ash Tray

22'' Kettle Grill Barbecue Overview

22'' Kettle Grill Barbecue

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*** Product Information and Prices Stored: Mar 29, 2010 19:33:15

20LB Lump Charcoal

20LB Lump Charcoal Review

My local store was out of the Cowboy brand of hardwood charcoal that they normally stock so they got a few bags of this brand. I was unhappy with the Cowboy brand since it didn't produce a hot enough or long lasting enough fire for serious bbq cooking, so I gave the Milazzo brand a try.

I am glad I did. The fire lit easily, gave out impressive heat and with a long lasting clean burn that made getting superior results from my grill a joy.

Paying a premium for charcoal may sound silly, but if you want superior results off your grill, you need a good charcoal; also when you find out that the premium charcoal burns longer and hotter you may find that you actually save money because you will use less of it than a cheaper brand per fire. ...Well, That is until you realize that you are enjoying grilling so much that you are doing it much more often!

I will definitely stock up on this charcoal.

20LB Lump Charcoal Feature

• Size: 20 Pound

20LB Lump Charcoal Overview

20 LB Lake Shore Natural Hardwood Lump Charcoal, 100% Real Hardwood, No Fillers Or Additives, Made From Renewable Natural Resources, Easy Lighting, No Starting Fluids Needed, Heat Heat Value, Provides A Delicious Natural Harwood Flavor.

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*** Product Information and Prices Stored: Mar 28, 2010 12:02:07

PRIMO OVAL JUNIOR GRILL/SMOKER

PRIMO OVAL JUNIOR GRILL/SMOKER Review

PRIMO OVAL JUNIOR GRILL/SMOKER Overview

Primo Grills & Smokers Primo Grills & Smokers PRM774 Junior Oval Grill in Black - PRM774

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*** Product Information and Prices Stored: Mar 27, 2010 04:34:26

Round Charcoal Grill with Lid, 14"

Round Charcoal Grill with Lid, 14" Review

Round Charcoal Grill with Lid, 14" Feature

• Mintcraft 14In Round Charcoal Grill/Lid DF25531
• SOUNDBEST INT. / CHINA

Round Charcoal Grill with Lid, 14" Overview

Lid has a baked enamel finish and a convenient carrying handle. Slide-open lid can be used as a wind shield. Elevated stand keeps bottom raised off of table or ground.

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*** Product Information and Prices Stored: Mar 25, 2010 23:41:06

Bene Casa 26102 18" round BBQ with lid and wheels.

Bene Casa 26102 18" round BBQ with lid and wheels. Review

Bene Casa 26102 18" round BBQ with lid and wheels. Feature

• Includes fire bowl, high dome lid, ash tray, 2 wheels, 4 legs, grill surface & wire rack

Bene Casa 26102 18" round BBQ with lid and wheels. Overview

Bene Casa 26102 18" round BBQ with lid and wheels. Includes fire bowl, high dome lid, ash tray, 2 wheels, 4 legs, grill surface & wire rack.

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*** Product Information and Prices Stored: Mar 24, 2010 16:07:48

How to Build a Charcoal Grill - First Things First

With Summer right around the corner, now is the time to really research out how you want to improve on your outdoor experiences and perhaps think about building that barbecue pit or charcoal grill that you have always dreamed of. It isn't has hard as you think and with a little bit of effort you can reward yourself, your family and friends with a lifetime of out door grilling fun.

So the question might arise How To Build Your Own Charcoal Grill? Some of the most basic instruction also would be the once that use the most common sense. For instance before starting any project, make sure to choose a spot that is level and far enough away from already existing structures and vegetation so that there is no danger of fire from sparks or intense heat combustion.

While there are many people who are enjoying the easy of propane grills there is nothing that matches the great taste of food that is cooked over the open flames of a charcoal grill so you need to plan out your cooking height and surface area carefully. When deciding how to build your own charcoal grill, take into consideration that if your cooking area is too small for the amount of people you generally feed then not everyone will be able to eat at the same time and the food will not be able to cook correctly. It is nice to be able to adjust the surface area in an up and down motion for direct as well as indirect heating.

If you construct your barbecue grill out of bricks you need to understand that the mortar will have to have time to set and cure before any cooking can be done, usually this is about a ten to twelve day waiting period. Do not get discouraged though because a properly constructed grill is well worth the wait. A key to a great grilling experience is to make sure that as you learn how to build your own charcoal grill you incorporate a clean out system so that you can easily remove the ash build up.

Grill, Post and Cross Arm - The basis of the Unique Cooking System

Grill, Post and Cross Arm - The basis of the Unique Cooking System Review

Grill, Post and Cross Arm - The basis of the Unique Cooking System Feature

• All the best campfire grill features in one system
• Heavy Duty Steel construction proven for over 25 years
• Raplace the grill top with a griddle or Dutch Oven accessoriy to cook any meal

Grill, Post and Cross Arm - The basis of the Unique Cooking System Overview

UCS-101 21" Grill with Post and Cross ArmThe backbone of the system is a heavy-duty adjustable grill cross arm that slides onto a steel post which is driven into the ground. The cross arm allows for easy horizontal and vertical adjustment over a campfire and can be spun away for access to the food and for temperature control. On the end of the grill is a positioning hub onto which can be placed either the grill or any number of specially designed heavy-duty spun aluminum pots. The "Unique" system locks the grill and pots onto the arm preventing spills. There are no screws to lose which is another "Unique" feature. The cross arm is constructed of 3/4" steel rod and 1 1/4" x 1/4" steel bar and is 39" long. The post is 3/4" steel 39" long. Both parts are coated with powdered black paint. The grill is constructed of 1/8" and larger welded Steel and plated for duarbility.

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*** Product Information and Prices Stored: Mar 21, 2010 04:40:19

Medina River Outdoors 60 Little Dandy Small Bar B Q Grill

Medina River Outdoors 60 Little Dandy Small Bar B Q Grill Review

Medina River Outdoors 60 Little Dandy Small Bar B Q Grill Feature

• Grill Size 13-inch by 17-inch
• 14 Gauge steel
• Banded Doors and Damper on the Flute
• 8" Sturdy wheels and Fold Down Handle
• Storage Shelf and working Apron

Medina River Outdoors 60 Little Dandy Small Bar B Q Grill Overview

The Medina River Little Dandy Grill is ideal for the small patio or apartment yet large enough to cook for as few as 2 people or as many as 6 people. We have included banding on the doors and a damper flute on the exhaust stack to insure positive temperature control. The grill comes with Charcoal Grates and Grilling Grates. It is made with #1 grade quality 14 gauge steel and will provide years of use without tank burn out. Use Charcoal Briquettes, Lump Charcoal or Wood with the Little Dandy. It features a cool to the touch handle. Assembly is easy with most of the critical parts already in place.

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*** Product Information and Prices Stored: Mar 19, 2010 22:47:26

Grilled Chicken Snackers - Grilling Made Easy

Gas grills are hugely popular in this day and age. Most households are trading in that old charcoal burner for the luxury of gas. There are many advantages to owning a gas grill over a hardwood charcoal grill, but they also have some similarities. They each cook food. That's the main thing both grills share. And even though you may love that gas grill, you may still be hard pressed to find some new recipes to try out on it. I like taking regular recipes for things like chicken and giving them a whole new spin. One of my favorite recipes I invented I call, Chicken Snackers.

People love chicken, but it gets so bland and boring. It's also becoming very expensive. Chicken breasts can run almost 7 dollars a pound at times. I started buying chicken legs and playing around with some recipes. They're really inexpensive and just as delicious as another other part of the chicken. I marinade my chicken in some unusual flavors and grill them up with a sweet and spicy sauce. The legs are fantastic. They're so convenient to hold and eat, just like a bigger wing. This recipe is super simple and it's totally different. It has an Italian spin on osso buco and a surprise little kick.

Grilled Chicken Snack Legs:

We're going to need a sporadic shopping list for this one. Pick up a big pack of chicken legs, at least 10 of them. Also, a bottle of red wine, some ginger, garlic, an onion, dried Italian seasoning, hot sauce, a green pepper and 2 lemons. When selecting a wine, it doesn't have to be expensive. But we don't want a wine that you can't drink either. Having a nasty wine will make nasty food. Think of buying something that you're familiar with.

Preparing the marinade is simple; the only real trick is the patience involved. You will have to let this chicken marinade for at least 12 hours, though you should go an entire 24. Pour half the bottle of wine into a bowl or dish large enough to handle all of the chicken. Next, chop up the onions, garlic, ginger, green pepper and lemons and add them. Finish the marinade off with a hefty tablespoon of the Italian seasoning, a few shots of hot sauce, according to your taste, and a heavy pinch of salt and pepper. Make sure the chicken legs are fully covered and wrap tightly with foil, plastic or a tight fitting lid and refrigerate.

When it's time to start cooking, cut your grill to medium heat. Allow the grill to heat for 10 minutes or so and make sure the racks are well oiled. When taking the chicken out of the marinade, make sure it has almost dried before placing it on the grill. Lightly season the chicken with some salt and pepper and place onto the hot grill racks. You should be able to get about 20 legs on even a medium sized grill, but the odds are you won't be doing that many. We're not looking for a great color or anything, just to get them cooked.

Allow them to cook for about 15-20 minutes on each side. They will get a great crust regardless, so make sure not to overcook them. All the flavor is inside; they're very surprising and very different. These legs make for a great snack. You can throw some hot sauce on them for a very interesting game-day take on hot wings.

Charcoal Grilling Cooking Tips - How To Start Your Charcoal Easier With Charcoal Starters

If you are like me, you love outdoor cooking on a charcoal grill or barbecue. There is nothing better than sitting outside on a nice summer afternoon or evening, enjoying the warmth of your grill or fire pit, enjoying a drink and grilling up some delicious food. The flavors and aromas imparted by real wood charcoal are irreplaceable. A charcoal grill or a wood fire pit and my favorites because of the real wood fire, smoke and aromas they give off.

However, charcoal can be hard to work with, especially if you don't have much experience with it. So should you just give up the charcoal cooking and buy a gas barbecue? Not just yet! There are some tips for getting your charcoal going quickly which can help make the prep work on your outdoor grill easier.

I am going to cover three types of charcoal starter that can be used to fire up your coal and get cooking. Read carefully, because I have tips on how to use each one better and my recommendations on the best of the bunch, their advantages and disadvantages.

Ok, so here we go!

Lighter Fluid - Lighter fluid is the traditional way to start your charcoal. It works, but can be difficult and messy.


How to use it - Start by building a pyramid-shaped pile of charcoal in your grill or barbecue. It helps to have a small indentation at the top rather than a point. Turn your bottle of lighter fluid upside down and firmly squeeze for about 3 to 5 seconds, aiming the fluid into the indentation at the top of the pile of charcoal. Close and store your lighter fluid and then light the charcoal with a match. I recommend using long fireplace matches to avoid burning your hands! The coal will immediately ignite in flames. However, flames are not the goal, you want the charcoal to get hot enough to start burning themselves, developing hot, glowing embers. This takes some time.

Some tips are to give the charcoal some time and avoid wind. Wind will blow out your fire. However, you don't want to cover your grill just yet because it needs oxygen to get ignited. Your charcoal is ready when most of the briquets have a layer of grey ash developed over most of their surface. If your charcoal stops burning before it is lit and does not seem to be progressing, you occasionally need to add more lighter fluid. Try to avoid using too much and be careful, it will flare up as soon as you spray more lighter fluid on those hot coals!

Pros - Lighter fluid is available everywhere, cheap and it does work, eventually.

Cons - Lighter fluid is much less reliable in getting your charcoal lit, often taking several tries before your coals are ready. It can take longer than the other methods. Also, you are using chemicals, like kerosene, to ignite your charcoal. While this does burn off before you add your food theoretically, I definitely don't want chemical aromas or fumes in or near my food.


Electric Charcoal Starter - These are basically a metal loop attached to a handle which plugs into a standard power outlet. The electrical supply creates a current in the metal loop which heats it to very high heat, similar to an electric stove burner. This heat is used to ignite your charcoal. These electric charcoal starters are generally available in home supply stores and anywhere grills and barbecue supplies are sold.


How to use it - Spread a layer of charcoal briquets on your charcoal grate in your barbecue. Next, lay the metal loop of your electric charcoal starter on top of this layer of charcoal. Then cover the starter with more charcoal. Plug in the electric starter and wait. After about 8 to 12 minutes the coals around the starter have ignited sufficiently, getting a grey ash covering their surface, to get the rest of the coals around them started. Unplug your charcoal starter and remove it. You may need to wait a while longer before the rest of your charcoal has ignited and the majority of briquets have a layer of grey ash on their surface.

Pros - The electric charcoal starter is an easy way to start your grill. You don't need to deal with flames, flammable materials or matches. There are no chemicals involved and it is reusable.

Cons - Obviously, you need an electrical outlet nearby your grill for this to work. If you are grilling at a park, beach or campground, this may not be practical. Occasionally these can take a bit longer to start your charcoal but are generally faster than using lighter fluid.


Charcoal Chimney Starter - This is my personal favorite way to start my charcoal! Chimney starters can also be found in most home supply stores and anywhere grills and barbecue supplies are sold. I recommend finding the largest chimney you can find so that all your charcoal can be started in one step. I personally use the large Weber brand chimney starter which is widely available. Otherwise, after the charcoal in the chimney is dumped out, you have to add more briquets that take time to ignite off of the initial charcoal. If you have a very large grill, another option is to use two or more chimneys at the same time to get your charcoal ready.


How to use it - The chimney is basically a large cylindrical metal tube with a large handle and a metal grate in the middle to hold your charcoal. The bottom edge has holes in the metal sides to light your fire. The first step is to fill the top portion of your chimney with charcoal. Fill to just below the top rim, but avoid over-filling it. Next, crumple up two or three pieces of newspaper and place them in the bottom part of the chimney from below (below the grate holding your charcoal). You don't want so much that it is packed tightly as it needs some oxygen circulation to light easily and burn hot. Set the chimney down inside your grill on the charcoal grate. Now light the newspaper. This is best accomplished using long fireplace matches which you introduce through the holes in the bottom of the chimney. Light in multiple places to ensure all your newspaper gets ignited. If you don't have long matches, you can lift up the chimney and use a lighter or small match to light the newspaper.

Now just sit back and wait! The burning newspaper inside the chimney will ignite the lower charcoal. As this burns the flames will ignite charcoal higher and higher in the chimney. Keep an eye on it, but wait until there are small flames starting to be visible near the top of your chimney and you can see the lower levels of charcoal glowing. At this point simply tip the chimney over and pour out your burning charcoal on the the charcoal grate in your grill. They are ready to use when there is a layer of grey ash covering most of the briquets.

Pros - The chimney starter is easy to use. It ignites all your charcoal quickly and does not require any chemical starters. It is reusable and lasts a long time.

Cons - Very rarely, your charcoal will not ignite with the first try and will require the addition of one or two more pieces of wadded up newspaper. Otherwise, the only downside to the chimney fire starter is that you need a few pieces of newspaper handy to get it lit!

Well there you have it! Three options for starting your charcoal for easier, quicker outdoor grilling. These are not the only ways to start charcoal, but they are the most common and in my opinion the more reliable and easy.

For other tips on outdoor cooking on a fire pit, grill or barbecue or even cooking in your fireplace, see The Fire Pit and Grilling Guru Guide.

Have fun and enjoy your charcoal grilling!

Brinkmann 810-5301-V Smoke'N Grill Charcoal Smoker and Grill with Vinyl Cover, Black

Brinkmann 810-5301-V Smoke'N Grill Charcoal Smoker and Grill with Vinyl Cover, Black Review

I have had this smoker for over 3 years now. This is a good intro to smoking and will give you an idea of smoking without spending a ton of money. Kingsford has a new high heat charcoal that works great in this smoker. Otherwise, I tended to have temperature problems, tended to be on the low side. The charcoal pan does not have any holes in it so the ash builds up and chokes out the charcoal. I used the new Kingsford charcoal with better results. One tip, don't take the lid off until you are done cooking. Otherwise, all the heat leaves the smoker and takes time to build up again. Adding new coals and water is kind of a pain because of the size and location of the door. Otherwise, I have had really good results.

Brinkmann 810-5301-V Smoke'N Grill Charcoal Smoker and Grill with Vinyl Cover, Black Feature

• Charcoal smoker and grill can accommodate up to 50 pounds of food
• 2 chrome-plated steel cooking grills; thermometer in domed lid; wooden handles
• Front-hinged door for adding charcoal or water during the smoking process
• Porcelain-coated steel water and charcoal pans, vinyl cover, and manual included
• Measures 17 by 17 by 32 inches; 1-year limited warranty

Brinkmann 810-5301-V Smoke'N Grill Charcoal Smoker and Grill with Vinyl Cover, Black Overview

This double grill charcoal smoker and grill comes equipped with two cooking grills to handle up to 50 pounds of food. A heat indicator in the lid eliminates guesswork and the wooden handles stay cool to the touch. This unit also has a front hinged door for easily adding charcoal or water during the smoking process. Includes heavy-duty outdoor vinyl cover.

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*** Product Information and Prices Stored: Mar 15, 2010 17:52:13

Charcoal Barbeque Grill - Enhance The Flavor

In alot of people's minds, there just is no alternative to using a charcoal barbeque grill. Sure, these grills may take longer to light up but the flavor you get is definitely worth it. The smoky flavoring comes directly from the smoke rising up from the burning coals. As far as the wonderful taste is concerned, there just is nothing that compares to cooking with charcoal.

There are also some potential negatives with using this type of grill. The coal can be hard to light, especially if it has become wet or damp in any way. And once you've lit it there will be no way to adjust the temperature. You will have to get a 'feel' for the best number of coals to use while you are setting up. And when you are done grilling your food you will be forced to let the charcoal cool for a considerable time (several hours) before putting the grill away. Similar to fire wood, the coals must completely burn out over time before they are safe.

However, these are nothing major and should not steer you away from using a charcoal barbeque grill at all. Once you become used to operating one you will quickly realize the benefits in terms of flavor and overall grilling experience. Here is a list of things to ponder when considering the merits of one of these charcoal grills.

The briquets produce carbon monoxide and cannot be used in an enclosed space. Make sure you have ample circulation around the grill before you light them.
If you need to move the charcoal grill around at all you should consider buying a portable model. These grills are built with wheels and other handy features that make them very easy to move around.
Look for some useful features like vents at the top and bottom of the grill, as well as built-in thermometers to let you know how hot it is in there at all times. You will be able to make some small adjustments to the coal, but keep in mind with these grills you cannot just turn a dial to make it hotter or cooler.
Make sure the bottom grate is durable, as this will be used to move or lift the coals out as necessary. You want one that will stand up to the blazing heat and perform its' job each and every time you need it.
Also make sure each of the handles are insulated to protect your hands from the heat. If not, be sure to use mitts each time you open the grill to protect from burns.
Read the specs regarding the finish used during the painting application. You want a paint that is extremely heat resistant, as well as one that will stand up to the harshest of weather.

Brinkmann 852-7080-9 Gourmet Charcoal Smoker and Grill with Vinyl Cover, Green

Brinkmann 852-7080-9 Gourmet Charcoal Smoker and Grill with Vinyl Cover, Green Review

Having created a Thanksgiving tradition spanning about four Brinkman smokers as well as many ribs, sausages,chickens and salmon this model was my first (and last) upgrade from the cheaper Brinkman models. It is not necessarily the best. I intend to re-purchase the first one I bought= the cheapest Brinkman for the following reasons:
1) Food not cook any faster or better.
2) They all wear out if left in the elements. This one with the 'detachable bottom' rusted out within a few years making it just like the open bottom entry level model. With the exception of expensive ceramic 'green egg' or stainless steel models like grills they are all doomed to a reletively short life unless you 'garage' the unit during wet weather. Water + ash = Carbolic acid = rust. The same goes for the enameled charcoal grate and pan.
3)The little thermometer on the lid on both models is nearly useless over time.

The first Turkey I roasted looked like the Maltese Falcon; Black but still sort of moist meat with great smokey flavor. My wife thought I was nuts when I bought it that first Thanksgiving many years ago. Her scepticism seemed justified. My subsequent damage control and stubborness revealed that the large hickory chunks were not soaked in water long enough and their flames fried the water in the water pan increasing the heat to the bird. The other lesson learned was that a cooking a Turkey in cool SF Bay area (5-7 Hours/165 F w/meat thermometer) required the periodic addition of hot coals to keep the heat long enough to bring the bird up to a safe temperature. Adding more coals creates more ash which insulates the other coals. It was a vicious cycle. I went overboard on adding raw charcoal which created uneven heat. The next year I did it right.I elevated the charcoal grate from the ash pan with 4 ceramic briquettes to allow the ash to fall below the coals into a waiting pie pan to catch the ashes. The new deluxe model has the detachable bottom which does this.
I now start fire with 2 chimney starters of hot coals, a full water pan with old stale beer and hot water. I keep another chimney load nearby for later use. I toss in about 4- 2" soaked Hickory chunks and let the thing smoke up with lid on and heat the water/beer in the pan. Meantime I prep the Turkey. I use a throwaway stuffing of apple, onion and orange chunks reserved from the 1-1/2 day apple brining.
I rub Sage ,salt and butter on the bird and put 4 strips of bacon on top for tenderizing the skin/breasts and to enhance the gravy. I truss the legs with cotton twine and put it on a small grate in a disposable aluminum pan. To the grill- which is out of any drafts as wind is the enemy to even cooking. In a hour or so I add more reserved hickory chunks, hot coals with tongs thru the door and cheap beer to the water pan and repeat the addition periodically. Eventually you will balance the fire, smoke and water. I only remove the lid torward the end of the cook cycle to check the temp and move the bacon to the rear of the bird exposing the breast for final browning. Sorry for the long sermon but it is much easier to do than it takes to explain it. Although I use it to smoke other foods, a 15-16# Turkey seems to be my ultimate smoker success when not grilling on my Weber. This is my tradition;It evolved over the years and my family and friends love the result.I hope you can discover yours.
UPDATE 11/4/08:
Just bought a Brinkmann 810-5301 the cheapeast model= It is JUNK from China. Ignore most of my previous review. I am happily returning it and will rely on my old model another year.The charcoal pan and water pan are a thinner 1/2 # lighter gauge metal with poorly painted (toxic?)finishes unlike the 852-7080 type model that I currently own which is about 4 years old. The new char pan (unlike previous models) does not have a hole in the bottom which would make it impossible to let any cooling ash out of the pan and get air circulation necessary for even burning coals and sufficient heat. The char/water pans on my old models had a fairly stable baked enamel finish and sturdy weight steel. Also, as I recall the old models were partially/fully assembled. This entry level model had a plastic bag full of parts and curiously included a single lump of worm eaten wood for smoking. Not sure if all Brinkmann have similarly deteriorated in quality. I am seriously but reluctantly considering the overpriced Weber smoker which except for it's cost is highly reviewed by Amazon users. I would read the reviews of the most recent purchasers on this model as they may have a similar experience in the disapointing quality of this old brand of smokers.

Brinkmann 852-7080-9 Gourmet Charcoal Smoker and Grill with Vinyl Cover, Green Feature

• Charcoal smoker and grill with thermometer in domed lid
• 2 chrome-plated steel cooking grills can hold up to 50 pounds of food
• Front-hinged door; porcelain-coated steel water pan; aluminized-steel charcoal pan
• Stay-cool wooden handles for safe transport; vinyl cover included
• Measures 17 by 17 by 35 inches; 1-year limited warranty

Brinkmann 852-7080-9 Gourmet Charcoal Smoker and Grill with Vinyl Cover, Green Overview

The Gourmet Charcoal is our top-of-the-line double grill charcoal water smoker. It has two chrome plated steel cooking grills for a 50 pound cooking capacity. The smoker body lifts off the base for easy access to an extra-large charcoal pan, and also allows for quick and easy conversion to a waist high barbecue grill. A heat indicator in the lid eliminates guesswork. Features include porcelain coated steel water pan, front hinged door for easy access to water and charcoal pans, and wooden handles that stay cool to the touch. Includes heavy-duty outdoor vinyl cover.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Mar 13, 2010 02:33:03

Weber Summit S-620 LP Gas Grill - Stainless Steel

Weber Summit S-620 LP Gas Grill - Stainless Steel Review

Weber Summit S-620 LP Gas Grill - Stainless Steel Feature

• Weber #1750001 S-620 Stainless Steel LP Gas Grill
• WEBER-STEPHEN PRODUCTS

Weber Summit S-620 LP Gas Grill - Stainless Steel Overview

Weber Summit S-620 LP Gas Grill, Stainless Steel, Features Stainless Steel Enclosed Cart & Chrome Plated Cast Aluminum Handles, With Accent Colored Painted Steel Frame, Stainless Steel Shroud With Polished Handle & Trim, Center Mounted Thermometer & Accent Colored, Cast Aluminum End Caps, Cooking System Rated At 60,000 BTUs, Plus 12,000 BTU Per HR Input Flush Mount Side Burner, Includes 6 Stainless Steel Burners, Snap Jet Individual Burner Ignition System, 3/8"D Stainless Steel Rod Cooking Grates, Stainless Steel Flavorizer Bars, Primary Cooking Area Measures 693 SQIN, Warming Rack Area Measures 145 SQIN, Giving A Total Cooking Area Of 838 SQIN, 2 Stainless Steel Work Surfaces, 2 Grill Out Handle Lights, Enclosed Tank Storage Area & Precision Fuel Gauge, Tank Not Included, Limited Warranty, Weber Cookbook Included.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Mar 12, 2010 00:46:07

Ham Salad Sandwich Recipe - Best Ham Salad

This recipe shows you how to make ham salad that everyone will love. Use for sandwiches, or serve on a nice bed of lettuce on a plate.

2 cups mayonnaise

1 cup sweet pickle relish

1/2 teaspoon freshly ground black pepper

2 teaspoons salt

2 pounds smoked boneless ham, diced

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

Directions

In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended. Add the ham, onion, green pepper and celery and toss until coated. Refrigerate leftover salad in a covered bowl.

=> Ham Salad Recipes: Amazing Pasta Ham Salad

This delicious recipe features ham, pasta, bell peppers, onion, sweet pickles, tomatoes and sour cream. Great for picnics and luncheons.

8 ounces ziti pasta

1 pound cooked ham, cubed

1 large red bell pepper, cut into 1-inch pieces

1 large green bell pepper, cut into 1-inch pieces

1 large red onion, coarsely chopped

15 small sweet pickles, chopped, reserve juice

1 cup cherry tomatoes, halved

1 cup mayonnaise

1/2 cup sour cream

2 1/2 teaspoons beef bouillon granules

1 tablespoon white vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

Directions

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice.

Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

=> Easy Ham Salad Recipe: Easy Ham Cheese Salad

This is a great recipe for making chopped ham salad that already includes the cheese inside the mixture. Makes a great sandwich or a nice ham salad spread for parties.

2 cups chopped ham

1 cup shredded Cheddar cheese

2 stalks celery, chopped

1/3 cup mayonnaise

1 1/2 tablespoons prepared mustard

Directions

In a food processor, combine the ham and celery; pulse until finely chopped. Add cheese and pulse until mixed.

Place the mixture in a bowl and add the mayonnaise and mustard. Mix well; serve on sandwich, pita bread, bread rounds or crackers.

The Great Grill Debate - Gas Versus Charcoal

The great American barbecue is a traditional way to bring family and friends together on a pleasant sunny afternoon but the sun isn't the only thing heating up these days! Over the years, there have been many heated debates about which types of grill cook meats better; natural gas or charcoal grills.

Die-hard grilling aficionados affirm that the flavor and process of cooking with charcoal grills can't be matched but with the majority of new grill purchases being gas models, there are obviously fans in that camp as well.

Tom Maley, Owner of Jack's BBQ on North Market, uses a gas based grill for his barbecue offerings. Jack's has been a Shreveport staple for more than thirty years. "When this restaurant first opened, we used to use a wood smoker. Over time, I found that we get a better result with a gas grill. In fact, charcoal can be drying to meat if left on the grill too long." Although reluctant to share any secret recipes or proprietary tips, he offers one word for keeping meat flavorful with a grass grill: marinade.

The case for gas or charcoal seems to be divided along three main points: convenience, cost and taste. Charcoal grills require quite a bit of afterwards clean up while gas grills require you to heat the grates and scrape with a wire brush. The ash residue left by the charcoal will have to be cleaned out and thrown away.

Sue Cobb with Cobb's BBQ made some transitions with their barbecue preparation as the demand required. "When we changed from a small rotisserie to a commercial sized pit, we went from charcoal to hickory wood. Hickory wood provides us with great flavor and burning capability." Cobb also advised that "you just don't want to cook over gas with no flavor" and offers the following tip: place wet hickory chips on the grill for added flavor.

Gas grills have push button starters for an instant fire; although you still have to heat it up. It will take at least 30 minutes to heat the charcoal to the required temperature. In addition, with a gas grill you can grill for longer periods of times without having to replenish the fuel. One disadvantage is if you run out of gas and don't have an extra tank, your grill cools quickly and you could sabotage your barbecue efforts.

The ability to raise and lower the heat with a gas grill gives you the option of controlling the temperature of the foods being grilled. You will never have to worry about the wind since the heating comes from below and they heat more evenly over the surface grates. With a charcoal grill, you do not have the ability to regulate the temperature and will have to rotate the food to find hot spots and then to cold spots for proper and thorough cooking.

For some, this little bit of extra work is acceptable in order to get that genuine barbecue flavor for their steaks on a grill, burgers or ribs that they swear natural gas grills just don't provide.

Shreveport resident Ronald Monsour prefers a gas charbroiler for his home cooking use. He does admit that a wood grill is best for long cooked meats such as brisket but if it's a steak or small meal, gas is his grill of choice. "We make an all purpose seasoning and homemade sauce that gives the meat distinct flavor. If you really want a good taste, marinade your meat overnight and throw the meat on an extremely hot grill. It seals in the flavor." Monsour also adds that tongs and spatulas are a better way to flip your meat to avoid penetrating the meat and losing the juices. "Be sure to let your meat sit 4-5 minutes after you take it off the grill so the juices can be reabsorbed," he adds.

When it comes to cost, the charcoal grill is much more inexpensive than a gas grill. The smaller models are great for someone with no backyard or limited grilling space.

Charcoal grills may not have the ease of natural gas grills when cooking a barbecue, but for serious barbecue connoisseurs, it's the ritual that counts. The primitive thrill of cooking outdoors will keep this debate heating up for years to come.

Outdoor Barbecue Grills - A Choice With Precaution

The most popular form of entertaining a gathering seems to be outdoor barbecue. Basically there are two types of grill for the choice of a barbecue chef. This includes gas barbecue grill and charcoal barbecue grill. The gas barbecue grill is quite expensive but it is convenient to use. Most of the gas grills are easy to assemble and also simple to operate and easy to clean.

The taste of the food prepared using the charcoal grills will be better than that prepared using gas grills. The reason is that the gas grill can not give the smoky flavor to the food which is produced by the charcoal grills. If you want to cook in a bulk the gas grill will be convenient.

The charcoal grills will be a better option for cooking less quantity of food and it is easy to transfer too. The charcoal grills are less expensive as well. There are some disadvantages for charcoal grills. In a rainy day it will be difficult to light the grills and also to keep it lit till the end of cooking. After igniting the grills one has to wait till the flames die out and the coals are hot.

The food may get burnt easily soon since it is difficult to control the heat. The charcoal has to get cooled down completely before cleaning the grills. This may take hours and one will have to wait till that. When charcoal grill is used grease, ash and charcoal will be formed. Removal of these ashes for cleaning the grill can be messy. After each use the coal has to be disposed.

Gas grills are easy to ignite. The heat of the grill can be controlled easily, so there is no need of worrying about burning of the food. The gas grills may have more than one burner which can be operated independently. This helps in simultaneous cooking of different food stuffs which require different cooking temperatures. Another main advantage is of cleaning with less toil.

The selection of gas grills can be done based on the size and shape of the grill. The main drawback of the gas grill is that the smoky flavor is not obtained in this. Comparatively the gas grill is costly. It requires more space also since it is bigger than the charcoal grills.

Points to be considered to make effective use of out door barbecue are:

1) Check whether there is adequate fuel.

2) Charcoal should be stored in a dry place.

3) The cooking time and fuel used will be more when outdoor barbecue will be in cold or gusty weather.

4) Place barbecue in a direction of the wind away from the crowd.

5) Spray some vegetable oil over the grill before lighting it.

6) Small pieces can be placed in skewers.

7) All the things needed for grilling should be assembled in a tray before starting. This includes the tools, utensils and raw ingredients.

8) If the outdoor barbecue is lit once, do not leave it unattended.

How Does An Activated Charcoal Water Filtration Purifier Work?

The use of an activated charcoal water filtration purifier as part of your filter system is an effective way to clear unwanted material from your water prior to using it to drink, cook, or bathe. Highly absorbent activated charcoal is a commonly used material for removing impurities from water. Because of its effectiveness and relative simplicity of function, any system you purchase should include charcoal/carbon filtration as one of its processes of water purification.

Activated carbon can be found in everything from aquarium filtration systems to pitcher-style drinking water filters to larger home systems. However, the best quality systems will employ a multi-stage filtration process, with an activated charcoal water filtration purifier as the first step of the treatment.

The process works by absorbing certain contaminants in water. Activated charcoal is simply carbon that has been chemically infused with oxygen to create pores that absorb contaminants, and it has been found to be highly effective in removing foreign chemicals and microorganisms from water. A water filter that uses the process of reverse osmosis will not be as effective in removing synthetic chemicals, like the ones that originate in herbicides and pesticides, as activated carbon water filtration systems are.

These systems are especially good at filtering other organic impurities including carbon-based chemicals and chlorine, which is often added to water to kill biological contaminants. In fact, the technology is so good, that the U.S. EPA has recognized activated carbon as the best way to remove contaminants from water. Of course, technology will continue to bring us updated means for purifying our water, but the systems that employ this method are considered highly effective in removing a wide range of unwanted substances from water.

Water filters using activated carbon or any other technology should be installed on all faucets that are used in your home for drinking or bathing in water. Some people's homes offer filtered water in the kitchen only, but occupants of the home often use bathroom sinks for drinking water, so this water should be filtered as well.

Although few of us drink our shower water, we are exposed to contaminants through the absorption of the water into our skin and through our breathing of water vapor that can contain chemicals harmful for us to inhale. For this reason, you should plan to install an activated charcoal water filtration purifier on every shower head in your home.

Activated carbon water filtration systems are effective, but their filters do not last forever. Once the pores of activated charcoal are full of the contaminants they've absorbed, the filters should be replaced. Prices on new filters and frequency of needed replacements vary. Information on the packaging of your water filter or on the manufacturer's website will tell you how often you should plan to replace the filter in your system.

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

Potatoes are some of the most versatile foods in the world, and they can be prepared in numerous different ways. One of the most popular - and tasty - ways to prepare them is to bake them. Baked potatoes can be eaten as a light snack, or as an addition to a main meal. You can even have them in a barbecue to make your outdoor eating even more enjoyable.

Cooking on a BBQ grill is a great way to prepare a meal in the summer time, and you don't have to limit yourself to simple meals. A baked potato that was cooked on a BBQ grill can taste amazing, and this article will give you some tips and ideas to help you make the tastiest possible baked potatoes on a BBQ grill.

How To Cook a Baked Potato on a BBQ Grill

It's actually quite simple to make a baked potato on a BBQ grill. The first step is to make sure that the potato is nice and clean - this is good practice no matter what vegetable you are cooking.

Next you should wrap it in tinfoil - some people wrap several potatoes together, but this can lead to them being rather dry once they are cooked. For best results, each potato should be wrapped individually before putting them on the BBQ grill.

Making a great tasting potato is not difficult, but it requires a bit more than just wrapping it up in foil and throwing it on the grill. It's important to make sure that the piece of foil will be large enough to cover the entire potato. The end product will need to be nice and moist, so to achieve this you should put about a tablespoon of oil on the foil. The oil will keep the potato moist until it's ready to be eaten.

Tips For Making An Extra-Special Baked Potato

If you want to make an extra-special baked potato, add a few seasonings in with the oil before you wrap the potato up. Which seasonings you add is up to you, why not experiment with some spices and seasonings that will compliment the other foods in the meal?

It takes about 45 minutes to cook a baked potato on a BBQ grill. You can place them anywhere on the grill, but try to avoid the area with the highest head. To test the potato to see if it is ready, just prick it with a fork - if the fork easily goes into the center of the potato then it is ready to eat.

Weber 2726 Wood Burning Fireplace

Weber 2726 Wood Burning Fireplace Review

Weber 2726 Wood Burning Fireplace Feature

• 29-1/2-Inch diameter base
• Porcelain enameled lid and bowl
• Heavy-gauge steel construction
• Two wooden handles
• Four steel support legs

Weber 2726 Wood Burning Fireplace Overview

Create atmosphere anywhere.... Now it is easy to have the warmth and atmosphere of an outdoor wood burning fireplace or campfire. Use the Weber Fireplace camping, on a patio or in the garden - anywhere you want to enjoy the fun of a fire without leaving a trace of it. Bring warmth to cool nights and an inviting glow to any occasion. Made of heavy-gauge steel construction, the lid and bowl are porcelain enameled, that won't rust, fade or burn. The heat shield is made of rust-resistant aluminum, and the support ring is galvanized steel.

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*** Product Information and Prices Stored: Mar 05, 2010 04:53:51

Fire Sense Hot Spot Terrace 600 Charcoal Grill

Fire Sense Hot Spot Terrace 600 Charcoal Grill Review

Fire Sense Hot Spot Terrace 600 Charcoal Grill Overview

The Fire Sense Hot Spot Terrace 600 Charcoal Grill (60446) combines attractive form with expertly designed multiple function capabilities. The Fire Sense Hot Spot Terrace 600 Charcoal Grill is the ultimate charcoal grill and is built to last a lifetime. This contemporary unit combines a modern BBQ grill with a traditional fire pit. Constructed of pressed steel and the highest quality 304 grade stainless steel, this sturdy grill is fully adjustable for different cooking temperatures. The unique grill swings away for easy fire building and cleaning.  Comes complete with chopping boards. This grill also features an ash trap for easy cleanup, a BBQ tool rack, and the swing out grill design ensures that no flare ups happen.

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*** Product Information and Prices Stored: Mar 04, 2010 04:34:15

How to Have the Best Barbecue Season With Grills & Smokers

Grills and smokers are the perfect accessories to happy get together and lively outings. Getting the right type of grill can make all the difference. With the variety to choose from, it can be quite confusing. Let us take a look at the types of grills available so that you get a pretty good idea of what to look for when you go shopping for one, or want to upgrade the one you already have.

There are three basic kinds of barbecue grills based on the fuel they use:

Charcoal grills
Gas grills
Electric grills

Depending on how you plan to use your grill, you can also buy camping grills that are portable and convenient to carry along when you go on that picnic. There are smoker grills, turkey fryers and fish cookers as well as a variety of add on accessories to enhance your grilling experience.

Charcoal Grills

Charcoal grills used to be the only type used in cook outs decades ago. Even today, there are people who insist that a charcoal grill is the only one worth using because of the wonderful smoky flavor it infuses into the grilled beef dripping in basting sauce. Warm summer evenings during the holidays or mildly cool winter evenings were never complete without outdoor cooking combined with the aroma of logs from a wood burning fireplace. Charcoal grills make great outdoor cooking equipment.

Charcoal grills do take some effort when it comes to lighting them and cleaning up, though. You need bbq lighter fluid to get the briquettes going. It is possible to add special flavors to the charcoal. The coals take a while to cool off.

Gas Grills

The best thing to be said for gas grills is the convenience of use compared to all others. Just switch it on, and you are ready to go. These are very popular. You have a choice between natural gas grills and propane grills.

Natural gas grills are good for high heat. These cooking grills cook your food evenly and are easy to clean. Some can even auto clean themselves. About the only issue is the necessity of an outlet via which the gas must be fed to the grill. Also, you must position your gas grill in one place.

Propane gas grills use refillable metal tanks of various sizes. You have the flexibility to position them where you want. These also make ideal camping grills. Many tabletop portable grills are propane gas grills. The only thing is you will have to ensure that you have replacements at hand. The last thing you want to be is embarrassed at fuel running out of a wonderful cook out!

Fish cookers that are an inexpensive option when it comes to cooking and frying your fish and these are ideal as camping grills. Fish cookers come with a pot, a lid, a base, deep fry thermometer, an aluminum basket and even a recipe book. Connect a propane tank, catch your fish and you are all set for a delicious meal of fried fish.

Another good outdoor cooking option that runs on propane is turkey fryers that make the job of cooking turkey a breeze.

Electric Grills

These are just as convenient as gas grills without the hassle of refueling since all you need to do is plug in the electric grill and start using it. Electric grills are self cleaning. You can also regulate the temperature at which you cook. Compared to charcoal and gas grills, electric grills have a higher operating cost.

While choosing the right grill, the best thing to do is go with a dependable brand where replacement parts are not a problem. Once you decide on which fuel works best for you and how much you want to spend, there is a grill or smoker that will be perfect for you.

Potatoes cooked on the barbecue grill - a surprisingly delicious meal

Potatoes are one of the most versatile foods in the world, and can be prepared many different ways. One of the most popular - and tasty - way to prepare is to cook. Baked potato can be eaten as a snack or as an addition to a main meal. You can also use an outdoor grill, so eating more fun.

Cooking on the grill is a great way to prepare a meal in the summer, and should not be limited to a simple meal.A baked potato that can be enjoyed on the barbecue was cooked, and this article gives you some tips and ideas that will help prepare the tastiest possible potatoes on a barbecue grill.

How to bake a potato in the oven on a rack for grilling

It is actually quite easy to be a potato cooked in barbecue. The first step is to ensure that the potato is nice and clean - it is common practice, no matter what you cook the vegetables.

Then wrap it in aluminum foil - someWrap up the potatoes and more people, but that can lead to a little "dry when they are cooked. Should for best results each potato individually, before they wrapped it on the BBQ.

A good taste of the potato is not difficult, but requires a little "more than only wrapped in paper and throw it on the grill. It is important to ensure that the paper is large enough to cover all the potatoes. The final product will be nice and moistTo get them you have a tablespoon of oil is set on the sheet. The oil will keep the moisture of the potato until it is ready to be eaten.

Proposals for a potato in the oven special

If you have a baked potato, by a little, "the association with oil before the date of the potato. Seasonings that in the, why not experiment with some spices and seasonings, the compliments from other foods in the meal?

It takes about 45 minutesBake a potato are cooked in barbecue. You can place anywhere on the pitch, but try to avoid the area with the big head. To verify that the potato is ready, simply look with a fork - if the fork goes easily into the center of the potato, then it is ready to eat.