Xianbang Happy Day Catering

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Month: November 2016

The Joy of Picking the Right Grill

In this article I hope to give you an overview of all the grills out there and help you make the right decision for your grilling needs.

Charcoal Grills

To start with we are going to look at the traditional Charcoal grill. Charcoal grills are the most used type of grill. Charcoal grills need charcoal and lighter fluid to heat your food. Charcoal grills come in all sizes and shape and can vary in price.

The small size Charcoal grill is ideal for people who have smaller homes or apartment dwellers. The necessary requirement for a Charcoal grill is the charcoal briquettes and the lighter fluid. The charcoal briquettes are a one use item, and will need to be discarded after each use. You can easily pick up charcoal briquettes at any convenient store, gas station, or your local grocery store. When you light the charcoal briquettes with the lighter fluid, you will want to wait until the flame goes out and the coal turn to a grey ash color before using the grill for cooking.

Most people will say the most notable thing about cooking on a Charcoal grill is the taste of the food. Charcoal grilling has the ability to enhance the food flavor and some people believe it is the only way to grill.

Propane Grills

Like the Charcoal grill Propane grills are also useful for someone in small areas, since they can come in smaller sizes. Gas or Propane grills also come with different cooking surfaces. These surfaces give you the ability to cook many different ways. The common surfaces may include BBQ surface, flat grill area, and a ribbed grill area. Some may also include a surface that is non- stick, which allows you to cook a whole array of different foods. Gas grills also can come with attachments, allowing you to add a rotisserie for cooking chicken.

The way a Gas grill works is by a spark igniting the gas within the grill. Gas grills have a button to push when you have the gas supply turned on that will ignite a hammer on the top of the ignition crystal. The burner will mix with the gas and oxygen and it then spreads over the entire cooking surface.

Gas grills use propane gas to cook your food. Gas grills offer a quick and easy way to cook outdoors and also give a good flavor. You will need to buy propane tanks to fuel the grill. Propane tanks maybe purchased at your local grocery store or convenient center.

Natural Gas Grills

Many people will tell you that natural gas grills are the way to go. Natural gas grills are designed to hook directly to your home’s natural gas line, eliminating the need to buy tanks for the gas source. Natural gas grills are easy to clean because you do not need to empty the charcoal or wood out of them to start grilling.

Natural gas grills do tend to be a little larger in size and price. You do need to consider the room they take on your deck or patio. Even though the price is greater, they tend to last a lot longer and are easier to clean.

Smoker Grills

For the master griller, the most powerful way to grill is by using a smoker. Smokers require time and preparation. The outcome of using a smoker for BBQ is without a doubt delicious. People who purchase Smoker grills get very excited about what type of wood they will use to smoke with. Smoker grills are either a charcoal base or electric.

Some of the common types of wood used are:

Cherry – Similar to apple, but slightly bitter because most Cherry wood comes from Choke Cherry trees. / Use on Poultry-turns skin dark brown.
Sugar Maple – Smoky, mellow and lightly sweet. / Use on Fish & Beef.
Hickory – The most highly used wood, both commercially and for home use. Has a strong, heavy, bacon flavor. / Use on Pork, Ham, and Beef.
Mesquite – One of the hottest burning woods. Predominately honey, earthy flavor with a slightly bitter aftertaste. / Use on Beef, Fish, Poultry.
Oak – A lighter version of mesquite. Red oak is quite similar to mesquite; white oak is milder. / Use on Beef & Fish.

Picking the right grill is very important. Some people like to have a variety of different grills and experiment with different grilling techniques. Grilling is a fun and relaxing activity that brings friends and family together.

Do not Overlook Nutrition Vegetables "White"

Although white-colored foods are often associated with something that is not healthy, such as flour or sugar, but do not ignore the white colored vegetables.

There’s no denying colorful vegetables contain more antioxidants, such as carotenoids that give red, orange and yellow. But the “white man” is actually also contain essential nutrients that we may not get from other sources.

White vegetables, such as potatoes, mushrooms, turnips, or cabbage, loaded with potassium, magnesium, and fiber.

“The minerals contained in the crop more abundant in roots and tubers,” said Connie M.Weaver, from Purdue University who researched many of the white vegetable nutrition.

Another benefit of the lesser known white vegetables are high levels of satisfaction. The study, published in the European Journal of Clinical Nutrition says that in the same amount of calories, when compared to dark and bright colored vegetables, white vegetables have a higher satiety index.

But so far there is no definite recommendation regarding the amount of white vegetable that should diasup every day. But you can start by trying to cook vegetables white.

5 Tips For Healthier Summer Grilling

Summer is here and the grilling season is officially upon us. Many of us will be enjoying fun BBQ parties with friends and family all summer long. Before you fire up the grill and enjoy those yummy burgers, hot dogs and steaks, check out these tips to help make your grilling experience a little healthier.

Marinate – Heterocuclic amines (HCAs) are substances that form when a chemical found in muscle called creatine reacts with amino acids which are the building blocks of protein during high heat grilling and pan frying. Research shows that these compounds increase the risk of certain cancers such as stomach cancer. Marinated meats produce less of these substances. Lemon and vinegar based marinades work well because the acidity prevents HCAs from adhering to the meat. Marinating with fresh or dried herbs such as rosemary, oregano, sage or thyme lowers risk of the cancer causing compounds by up to 90%. Are you a beer drinker? Crack open a bottle, marinating meat in beer can slash the risk by 88%.

Don’t Overcook Your Food – You can also help counteract the adverse effects of HCAs by not over cooking the meat, frequently turning meat on the grill, cooking at lower temperatures and using smaller cuts of meat.

Be Very Careful With Raw Meat – Keep food in the refrigerator right up until the time you’re ready to throw it on the grill. Handle raw meats properly, cross contamination is the leading cause of food poisoning. Use different cutting boards for meats and veggies and wash your hands and untensils regularly. Wash fruits and vegetables thoroughly to remove pathogens.

Don’t Leave Perishable Foods Out For too Long – When left out, food can begin to develop harmful bacteria after only 2 hours. Various bacteria can cause food poisoning so put all perishable foods back in the frig within that time frame.

Choose Grass-fed Beef – It has more omega-3 fatty acids and conjugated linoleic acid. It’s also lower in fat and calories. It has more nutrients. Studies show that grass-fed meat is 2 to 3 times higher in the cancer-fighting fat CLA, has 60% more omega-3s and 200% more vitamin E. Organic chicken has 28% more omega-3 fatty acids. Organic is the healthiest option. Be sure to use a food thermometer when ever you cook so you can check your meat to make sure your food is cooked to the proper temperatures. Happy grilling!

Grill Your Foods With the Use of Gas Barbecue Grills

Getting your own barbecue grill is very important especially if you love eating barbecue. This is the best cooking machine that a lot of people want to buy because it can help you cook foods anywhere. This fact is the reason why a lot of people opt for barbecue grills.

If you are finding the best barbecue cooker, you can find various models on the market today such as gas, charcoal and smokers and electric grills. The best model in the market today is Gas barbecues model.

There are some reasons why people decide to get gas barbecue grills instead of buying charcoal cooker or electric cooker. Gas types are better than charcoal types because they heat faster and it is cheaper and more convenient to use than electric models. If you want convenience in grilling your food it is best to consider a gas model because it will provide you convenience in grilling food without the need to heat charcoals. Gas models can also help you cook food almost instantly since they are faster to heat up compared to charcoal types.

Gas types are very easy to use because all you need is to press the start button and the grill will automatically heat up. Gas types are very easy to clean while charcoal types require a lot of effort. Charcoal types are harder to clean that gas models because you must clean it thoroughly to remove the burnt particles located on the grills. A gas version does not require you to put effort in cleaning it because wiping and washing is already enough.

Most of the gas models also contain thermostat that you can use. The cooking temperature can be adjusted any time you want if you prefer to cook different kinds of food. This feature is only present on electric and gas type models. If you are going to use charcoal models, you can prevent any guess work if you will consider buying a separate food thermometer.

The advantages of gas grills over charcoal models are the reason why people consider them. You must also look for some of the drawbacks of gas types before you buy. Before using them, you need to read the instructions carefully to avoid any risk of fire since it contains an inflammable gas. Charcoal brands still provide a greater risk of fire because you have to do it in an open fire. Gas grills can be your best option if you will be having a picnic or outdoor activity with your family.

Quality Charcoal Grill Accessories Will Enhance Your Grilling Experience

Grilling for me is always an exhilarating experience. I used to use a propane grill before I reintroduced myself to the art of charcoal grilling about a year ago. When I was a child, charcoal or wood fire grilling were the only ways to grill. Wood fire grilling was relegated to cooking on an open campfire while on vacation but charcoal grills were found in the backyards of nearly every American home. The propane grills that we know today were not introduced to the masses yet so charcoal was the leader in the clubhouse when it came to grilling fuel types.

Accessories for Starting a Charcoal Fire
About a year ago, after speaking with a friend who loved his Weber charcoal grill, I decided to reach back to my roots and try charcoal grilling again. I didn’t relish the thought of smelling and tasting the foul lighter fluid that my father used to use to light the charcoal back in the day. But, I was told not to worry because there was a new way to light a charcoal fire.

It is called a chimney starter. A chimney starter is a metal cylinder with two sections. The bottom section is where you place some crumpled up newspaper and the section above it is where you fill the charcoal briquettes or lump charcoal. The cheap model I purchased originally has a wooden handle but the Weber chimney starter, which is the one I eventually purchased, has a larger capacity and a plastic handle that stays cool to the touch. After you load up the unit with charcoal and paper at the bottom, just place it on the bottom charcoal grill grate and light the paper. In about 20 minutes the fire will move its way up the chimney starter and engulf the charcoal. At that time, you simply lift up the chimney starter from the handle and pour the charcoal directly into the grill.

One suggestion I have for an important charcoal grill accessory is a wind-resistant lighter. They are a little bit more expensive than a regular lighter but, if you are trying to light a chimney starter in the wind, you will thank me for suggesting you buy one. The one I have also has a flexible, snake-like nozzle which allows you to fit it into any of the openings in the bottom of the chimney starter. If you don’t want to opt for a wind-resistant lighter another option are long-handled wooden matches. They also work great but the lighter is a much better option.

Charcoal Grill Utensils
Once you have started the fire and poured in the charcoal, now it’s up to you to do the cooking. Having the proper quality charcoal grill accessories will make a difference. There are three must-have grill accessories that you cannot do without, in my opinion. The three are a long-handled spatula, a set of long-handled tongs, and an adjustable basting brush. Ensure you buy quality accessories because, if you do, they could just last you a lifetime.

The spatula is perfect for flipping hamburgers or grilled fish fillets. I happen to have a separate spatula made specifically for fish but you can get away with a generic high quality long-handled spatula that should work for any type of meat or fish. A set of long-handled tongs is just what you need for flipping steaks, pork chops, chicken, or for turning and picking up hot dogs. An adjustable basting brush, preferably made of silicone, is great for basting a turkey or chicken if you decide to use your charcoal grill to barbecue, which is cooking at lower temperatures for a much longer period of time.

Cleaning and Protecting your Charcoal Grill
Maintenance of your charcoal grill is important if you want it to last for years. The first thing you want to do is to buy a properly-fitting grill cover. I own Weber grills because I happen to think that they are the best. Weber sells grill covers to match the sizes of their grills. One of my go-to grills is my Weber One Touch and I bought the model of grill cover that matches it perfectly. I also use a smaller Weber Smokey Joe and bought a cover for that as well.

You also need to clean your grill grates on a regular basis. I have a number of different options for cleaning the grates of my charcoal grills. My latest favorite option is a grill stone. All you have to do is give it a few strokes with the grill stone and the grate is free from grime and grilling residue. Another option I use is a wire grill brush. I like to give the grate a few strokes with my grill brush when it’s still hot right after I take off the grilled food. When the grate is still hot, it is easier to clean and you will have a clean grill grate the next time you grill. Another option that I use on occasion is a natural plant-based grill cleaning spray. Just spray it on, let it sit for a few minutes, and then just wipe the grate with a cloth or a wire brush.

Charcoal grilling has come a long way since I was a child. The grills are built for an optimum cooking experience and the high quality charcoal grill accessories available make this age-old mode of grilling the preferred choice for many today!

Lower Risk of Stroke With Many Fruits and Vegetables Eat Fibrous

Fiber fruits and vegetables is good for digestion, also for the health of blood vessels. Researchers from the University of Leeds’ School of Food Science and Nutrition, found regular consumption of fiber reduces the risk of stroke.

Previous research claimed dietary fiber may reduce the risk of stroke, including high blood pressure and bad cholesterol levels. In this latest study, researchers found each increased 7 grams of fiber per day was influential to 7 percent reduction in the risk of stroke.

“Consumption of fiber-rich foods such as whole grains, fruits, vegetables, and nuts is very important for everyone. Especially for people who have a risk of stroke as those who are obese, smoking, and high blood pressure, “said Diane Threapleton as head of research, told the Daily Mail.

In this study, the research team analyzed eight studies published between 1990 and 2012. In the study reported a collection of some types of stroke risk observed. As the most common attack yaitui schemic stroke, type of stroke in which a blood clot to the brain occurs.

Three other studies evaluating the haemorrhagic stroke occurs when blood vessels bleed into the brain or the surface. Other stroke risk factors such as smoking and age are also included. Results showed that the amount of dietary fiber consumed relative to the total decrease in the risk of stroke.

Studies show people who eat a lot of insoluble fiber have lower blood pressure and lower weight. The second thing that triggers stroke risk. Insoluble fiber found in foods such as whole wheat, whole grain, vegetables, fruit skins, and wheat bran.

What Your Restaurant Can't Live Without

heatlampIf you’re planning on opening a restaurant or taking over someone else’s restaurant business, it’s important to invest in quality cooking appliances and accessories. Without reliable cooking appliances, you can end up undercooking or burning your customer’s food, which will leave a sour taste in their mouth in more than one way! Before jumping into the swing of things, we’ve compiled a restaurant supply list that you can’t afford to not have in your kitchen!

  1. Commercial Ovens

If you are in the restaurant business, you will have to invest in a reliable commercial oven. Standard ovens, typically found in traditional households, will not do the trick. The reason commercialovens are needed is simply because they can cook more food in a shorter period of time. Customers are always happier when their food arrives on time. Don’t risk your chances on a standard kitchen oven, it’s simply a recipe for disaster.

  1. Heat Lamp

Your customer’s food is ready, but the server is taking care of another customer. While some restaurants have food runners, others don’t have the financial resources to hire a fully staff. Heat lamps are a sound investment for your restaurant. Allowing food to stay cold will take away its flavor and quality of the meal itself. The Admiral Craft Heat Lamp is a reliable heat lamp, used by several businesses in the restaurant industry. The lamp comes with two 120 Volt food safe bulbs as part of your purchase, as well.

  1. CMA High Temp Dishwasher

You can’t run your restaurant if you don’t have anything to help you clean up. CMA has come out with a top of the line High Temperature Dish and Glass Washer. The qualified Energy Star appliance is also equipped with a front loader and removable wash racks. The high temperature dishwasher is big enough to handle any tough dish washing job, but small enough to fit under the counter to conserve space.

  1. Ice-O-Matic

Nothing goes with a tasty meal quite like a cold soft drink. The Ice-O-Matic is a one of the leading brands in the service industry, particularly for making ice. Featuring state of the art technology, the Ice-O-Matic comes in different sizes to accommodate the size of your restaurant’s kitchen.

If you plan on either opening up or managing your own restaurant business, these are a few of the top tiered items you can’t live without.

Barbecue Cooking Tips – Indirect Heat Grilling For Perfectly Done Outdoor Roasts

The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.

Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.

However, what many grilling neophytes don’t know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!

So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.

So how do you do it? Lets find out!

  1. For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful:
    • A shallow metal pan or dish half-filled with tap water
    • A meat thermometer
    • A grill thermometer (if your grill doesn’t have one built-in)
  2. Start your charcoal or gas burners as you normally would.
  3. If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment. If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off.
  4. Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn’t dry out.
  5. Put your grill grate on.
  6. Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill
  7. Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the “indirect heat zone” of your grill. This is the open area, under which there are no coals or gas burners burning.
  8. Close the lid and let your food roast.
  9. Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes. If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill. Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat!
  10. When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 – 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color.
  11. When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.
  12. Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.
  13. Carve and serve!

A few other tips to make your indirect heat grilled foods shine!

    • Marinating – Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.
    • Basting – I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don’t introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.

Well that’s it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.

Six Foods Rich in Iron and Blood Enhancer

Iron deficiency, hemoglobin levels can make – that deliver oxygen throughout the body – in the blood could be disrupted. The low iron content in the body of patients with anemia causes red blood cells are produced too little.

Taking vitamins often be the choice of many people to avoid blood shortages. However, not only vitamins, you also need nutritious foods that contain iron so that the blood cells flowing in your body increases.

As quoted blodsky.com, there are six foods that can increase the amount of blood in the body.

1. Beet
Beets contain fiber, iron, vitamin C, and contain powerful substances that betacyanins that can fight colon cancer. Bit also contains antioxidants that have been proven to lower total cholesterol and raise HDL or good cholesterol in the body.

Protein contained in the bits needed to increase blood cells and improve blood flow. Bits can also help remove toxins in the body and as a blood purifier. Therefore, put the bit in your diet. Bit has a good source of vitamins A and beet root itself is a source of vitamin C.

2. Chlorophyll (green substance)
Vegetables such as spinach, celery, broccoli, cabbage, turnips, cauliflower, kale, and lettuce are very healthy for the body. Chlorophyll (green substance) in green vegetables is the color pigment of green plants and chloroplasts found in plant cells. Chlorophyll has a chemical structure similar to hemoglobin (red blood cells), so that according to research nutritionists, chlorophyll is beneficial to stimulate the formation of red blood cells in patients with anemia.

3. Almonds
Bean that is rich in iron that can increase blood flow in the body. One ounce of almonds a day covering six percent of the daily iron requirement.

4. Fruit
The scientists recommend that people who suffer from anemia to diligently consume fruits and green vegetables. Not only nutritious, fruits also effective in increasing the amount of blood in the body. Fruits such as avocado, watermelon, apples, and grapes could facilitate blood flow in the body.

5. Oyster mushrooms
Every 100 grams of fresh oyster mushrooms contain 45.65 calories, 8.9 milligrams (mg) of calcium, 1.9 mg iron, 17.0 mg phosphorus, 0.15 mg of vitamin B-1, 0.75 mg of vitamin B-2 , and 12.40 mg of Vitamin C. Well, mushrooms also contain folic acid, which is quite high, and is said to cure anemia.

6. Shrimp
Mineral selenium in 100 grams of fresh shrimp sufficient to meet the daily needs of 54 percent, followed by phosphorus (20 percent), iron and copper (13 percent each), magnesium (9 per cent), zinc (7 percent), sodium (6 percent) , potassium and calcium (5 percent each), as well as a variety of other important minerals.

When Outside Isn't an Option – Indoor Grilling

When the weather is gorgeous outside, having family & friends over for a delicious barbecue party sounds great, right? Most people prefer grilling outside during the nice weather. But, what if outside isn’t an option due to bad weather or whatever the reason is?

This is where indoor grilling comes into play. Indoor Grilling is becoming more popular every year in the United States. Because indoor grilling is easy, affordable, and you can grill all year around without worrying about the weather.

Most prefer electric grills because they are easy to setup and clean. Most electric grills are dishwasher safe. You can simply remove the plates, and wash them in a dishwasher after a delicious home cooked grill. In general indoor grills can be categorized as contact grills & open grills.

Contact or Open Grill

Contact grills are two sided, therefore cooking faster than open grills, and you don’t need to flip the food. Contact grills can also cook paninis, appetizers, and whatever else you can think of.

Open grills don’t have the top plate, some of them come with a lid, and some of them don’t. Similar to outdoor barbecue grills, they require you to flip the food to evenly cook both sides. If you get an open one, we’d recommend getting one with a lid on. This way, the lid will keep the steam within the grill and make the food cook evenly. You can even cook a whole chicken with an open grill which has a lid.

How to Start Grilling Indoors

  • Purchase an indoor grill of your like. We’d highly recommend an electric contact grill.
  • Use your favorite barbecue recipe.
  • And simply put the prepared food on the indoor grill, adjust the heat level and start grilling.

It is as simple as this. No need to worry about lighting the charcoal, or changing the gas tank like you do outside. If you haven’t tried indoor grilling, it’s your chance now. Enjoy delicious meals with your indoor grill. Bon Appetite!

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