Indoor Grills - Enjoy The Grilling Experience Indoors

If you have been an outdoor griller you may want to take a look at some of the advantages of indoor grilling. Just as there are some things that outdoor grilling is better suited for, indoor grills also have some features that make them desirable. In this article I will discuss the basics of indoor grilling and how you can make the most out of your grilling experience.

The most famous indoor grill is the George Foreman line of grills. Over 100 million of these grills have been sold and for good reason as they are fantastic grills but there are also many other brands of indoor grills available. More continue to be developed every year so this is a great time to look into getting one.

The obvious advantage of an indoor grill is that you can enjoy the taste of barbeque even in the winter. I know that I do not enjoy firing up my outdoor grill when it is freezing outside and I am sure you don't either. It is also good to have another alternative to just cooking with your stove as well. You can purchase a regular indoor grill or a sandwich maker grill which obviously is for making sandwiches. Indoor grills also come in many different sizes so you can get one that fits the size of your family.

One thing to consider when deciding to take up grilling indoors is safety. As with any type of cooking, you can have hot spraying and splattering that can be dangerous. Just make sure that you leave enough space around the grill when cooking and obviously watch small children around the grill. Most of the indoor grills that sit on some type of pedstal will have an automatic shut-off if tipped over.

Most indoor grills can be used directly on the countertop which makes them extremely convenient. Many of these grills also have temperature controls and timers on them which are great features to have on any cooking appliance. There are many places to purchase indoor grills either online or offline and they are generally very affordable. Make sure you get a trusted brand and do your research and check reviews before purchasing.

BBQ Chicken Sauce Recipe

Ingredients:

2 tbs olive oil
1 small onion, peeled, chopped
2 garlic cloves
300g can peeled tomatoes, drained
2 tbs tomato puree
1 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs sweet chilli sauce
2 tbs white wine vinegar
1 tbs Dijon mustard

Preparation:

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until
thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.

This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.

Super Lemon Barbecue Chicken Recipe

Bright lemon and roasted garlic make this chicken a wonderful start to a summer picnic or the perfect ending to a relaxing weekend.

Ingredients

1 head of garlic
1 teaspoon extra-virgin olive oil

For the paste

Lemon zest from 2 lemons
2 tablespoons fresh lemon juice, divided
1-1/2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
Kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
1/4 cup dry white wine
1 whole lemon, thinly sliced (optional)

Method

Remove the loose, papery outer skin from the head of garlic. Cut about 1/2-inch off the top to expose the cloves.

Place on a large square of aluminium foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.

Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.

Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.

Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity.

Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.

Halfway through grilling, slide three lemon slices under the string on top of the breasts.

Transfer the chicken to a platter, loosely cover with aluminium foil, and allow to rest for about 10 minutes before removing the string and carving. Serve warm.

Makes 4 to 6 servings.

Barbecue Grilled Chicken With Bourbon Glaze Recipe

Ingredients

For the glaze

1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard
1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper

Method

To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.

Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthways along one side of backbone.

With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers

should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in centre of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into centre of thigh

meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Makes 6 servings.

Barbecue Chicken Tenderness Tips

Cook chicken to the proper temperature, because undercooking the chicken will cause it to be tough and overcooking the chicken causes loss of moisture, making the chicken drier.

Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area.

Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.

When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat.

For a Tasty Vegetarian Dish Try this Recipe for Chinese Vegetarian Noodles

If you are a vegetarian or are searching for something to make for your vegetarian family member or friends, give this recipe for Chinese Vegetarian Noodles a try. This is a quick and easy dish to make and is sure to impress the vegetarians in your group. The non-vegetarians will be impressed, too. Offer them a chicken breast, a slice of pork loin or something similar with their noodles!

CHINESE VEGETARIAN NOODLES


1 1/2 tbsp minced garlic
1 tbsp minced fresh ginger (1 tsp ground ginger)
1 1/2 tbsp curry powder (or less to suit your taste)
1/4 cup vegetable broth
3 tbsp soy sauce
1/2 tsp sugar
3/4 tsp salt
1/4 tsp fresh ground black pepper
1 1/2 tbsp corn oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cups thinly sliced cabbage
1/2 lb rice stick noodles (ethnic food section), softened in hot water and drained

Make a curry seasoning by mixing together the following:, garlic, ginger, curry powder; set aside.

Make a basic Chinese sauce by mixing together the vegetable broth, soy sauce, sugar, salt, pepper; set aside.

Heat a heavy skillet over high heat; add the oil and heat until hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the onion slices and stir-fry for a minute or until barely tender. Add the red and green peppers; stir-fry for another minute. Add the cabbage and cook for 2 or 3 minutes until everything is crisp tender. Add the Chinese sauce and the noodles. Carefully toss to mix. Cook, stirring, for 30 seconds. Best served hot.

Enjoy!