Brinkmann 810-7080-K Electric Gourmet Grill and Smoker

!±8± Brinkmann 810-7080-K Electric Gourmet Grill and Smoker

Brand : Brinkmann | Rate : | Price : $81.89
Post Date : Oct 29, 2011 21:00:12 | Usually ships in 4-5 business days

Brinkmann 810-7080-K gourmet grill and smoker (Electric).

• UL-listed electric smoker and grill with stay-cool wooden handles
• 2 chrome-plated steel cooking grills can hold up to 50 pounds of food
• Base contains a 1500-watt heating element and lava rocks
• Dome lid; front-hinged door; porcelain-coated steel water pan
• Measures 17 by 17 by 35 inches; 1-year limited warranty

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Weber Char Broil Grill Parts You Should Know About

!±8± Weber Char Broil Grill Parts You Should Know About

Many more Americans are into recycling these days and saving something that is older is a good idea. There are now several different Weber Char Broil Grill Parts offered in order to replace parts that are either broken or not functioning properly due to the wear and tear of time. These pieces that will save a grillers machine from the landfill can be found online or in special hardware stores.

The heat plates seem to be the most often requested item for replacement in any of the series of gas grills. A Heat Plate #7000045 for the Char-broil grill is a large 11 3/4" x 5 5/8" which could be swapped out for the original factory heat plate. Sometimes they are referred to as 'flame tamers' and different models have either three or four each. A box of three or four could be discounted at many different businesses.

There are a number of stainless steel style heat plates, model number CBHP1 Char-broil S/S that will measure 11 3/4" x 5 5/8" and replaces many different kinds of burners. The Advantage and the Performance series of charbroil grills have a deal for a four pack of these heat plates which is the heating element are built to last.

Another component that grill owners need quite often is Char-Broil burner carryover tube part number 7000277 that will fit over burners CBP1 and CBPCI as well as the heat plate or flame tamer 700045. One other unit this carryover burner tube could be used on is the Char-broil Performance grill 461350805 model.

In addition to the grill pieces, there are cooking units that are easily attached to a gas cooking machine to enhance its performance. There is a cook grid set that is used in various barbeque machines and will become a substitute for models 80005724 and 80005665. This piece will also fit the MCM 66652, the Uniflame, Kenmore and Thermos grill machines and the Char-broil G515-0059-W1. It is model number 66652, the Char-broil Porcelain cast iron cook grid two piece set. It measures 18 1/4" x 13 1/8" each piece which means totally it has a measurement of 18 1/4" x 26 1/4".

At present there are over 30 Performance models that the model 7000181 Char-broil warming rack will fit on. There are times when the rest of the dinner isn't ready and one needs to keep the grilled meat or other items warm until things are prepared. There are only two separate models for the Advantage series grills.

For those people who are taller or who simply don't like to lean over, there are the extender legs for giving the Char-broil grill a little 'lift'. A set of two, model number 7000230 are used in well over 45 unique models of Performance series and only four models in the Advantage grills.

There are so many different Weber Char Broil Grill parts for various unique grilling machines that for a good fit, it is important for one to check with the owners manual first. Some of the replacement pieces are needed because the machines have been used over and over again, which is a good thing. There are other times new piece to the barbeque machine is required because of damage due to wind, rain or other natural type storms if the machines are left out in the elements.

Weber Char Broil Grill Parts You Should Know About

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How Long Do You Grill Pork Loin Per Pound?

!±8± How Long Do You Grill Pork Loin Per Pound?

Introduction

Whether you are grilling outside on the grill or in the broiler oven, there's nothing quite as tasty as a grilled pork loin. But if you are inexperienced with cooking this particular cut of pork you may have some questions: How long do you grill pork loin per pound? What grilling techniques should I know about? With what shall I flavor the pork? We will address each of these questions and provide you with insightful tips that will help you make the perfect pork loin dinner for your family.

Cooking Time -- The Short Answer

The complete answer to the cooking time is a little more involved than simply telling you an amount of time per pound and a temperature to cook this cut of pork and expect it to be done perfectly when the time is up. However, if you were to be given a fairly accurate short answer concerning the cooking time of a pork loin, it would be this: About 22 minutes per pound at about 350 degrees Fahrenheit.

Please understand that there is more to cooking a pork loin than simply pre-heating a grill or an oven to a certain temperature, set the timer, and expect excellent results. Please allow an explanation that will give a little more information before you run off and set the meat on the grill.

The Complete Grilling Procedure

The first thing to do, whether you are cooking on the outdoor grill or in the broiler oven, is to sear each side of the pork loin with high heat. Searing it will help keep in the moisture so you end up with a very tender and juicy cut of pork. Cook the pork loin on direct high heat for about two (2) or three (3) minutes on each side of the pork loin. Sear the lean side first, then the fat side. When turning any meat, do not use a fork as it will puncture the seared surfaces of the meat and allow moisture to escape easily. To preserve the moisture always use a pair of tongs to turn meat.

-- On the Grill:

I am among many Americans who love the taste of foods cooked on the outdoor grill. And what better meat to cook on the grill than a pork loin? Most people don't think of cooking a "pork roast" on the grill, and technically a pork loin is a pork roast. But because of its narrow thickness, it is the ideal "pork roast" to cook on the grill.

When grilling, there are common processes to follow regardless of which kind of grill you have.

1. Pre-heat the grill for searing.

2. When grilling on an outdoor grill, turn the meat often to simulate a rotisserie. A pork loin should be turned every few minutes to cook evenly and retain its moisture.

3. In order to preserve the moisture, always use tongs instead of a fork to turn meat.

4. Searing meat requires that it is exposed to direct high heat for two (2) or three (3) minutes on each side.

5. Pieces of meat, such as a pork loin, that are larger than chops or steaks should be cooked on low, indirect heat at around 350 degrees Fahrenheit. If your grill has vents in the lid, cook the pork with the vents open.

6. A meat thermometer should be used to ensure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

Once the pork has been seared on each side, follow these instructions for various types of grills...

• Charcoal Grill: Separate the charcoal into two (2) piles on either side of the grill to allow the pork loin to be laid between them.

• Gas Grill - Two Elements: Lay a piece of aluminum foil across the middle between the two elements and lay the pork loin on the aluminum foil. Cook on low heat.

• Gas Grill - Three or More Elements: Turn off the inner elements and allow only the outer two elements to cook on low heat. Lay the pork loin half way between the operating elements.

-- In the Broiler Oven:

In the cold weather of winter you may not want to do any outdoor grilling. When using a broiler oven you should follow similar procedures as grilling on an outdoor grill. Always use tongs instead of a fork to turn meat. And a meat thermometer should be used to be sure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

1. Pre-heat the broiler and broiling pan for 15 minutes. If your broiler has multiple heat setting, then set to high broil.

2. Set the pork loin on the broiling pan fat side up to sear for three (3) minutes.

3. Turn the pork to fat side down to sear for another three (3) minutes.

4. Turn off the broiler and turn on the oven. Bake in the oven at 350 degrees Fahrenheit on the broiling pan, fat side down, for the remainder of the time.

5. Make sure to check the inner temperature with the meat thermometer at both ends and in the middle about 15 minutes prior to completion of cooking time in order to avoid over cooking.

-- Rotisserie Oven:

Interestingly enough the pork loin will come out more tender and juicy when cooked in a rotisserie than either the outdoor grill or broiler oven. A meat thermometer should still be used to be sure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

Because the rotisserie cooks meat faster than either the outdoor grill or the broiler oven, you may need to reduce the cooking time to about 18 or 20 minutes per pound. It is still recommended to use a meat thermometer. However, because the rotisserie automatically sears all sides of the meat there is no need to sear the pork.

Let It Stand

For juicier, tenderer pork loin, when the pork loin has finished cooking let it stand at room temperature for 10-15 minutes before serving.

Flavor/Seasoning

A pork loin can be marinated in your favorite flavor marinade in the refrigerator overnight. You will likely find marinades at any supermarket. If you marinate in the refrigerator overnight, you'll need to puncture the meat several times to allow the marinade to soak into the meat. Follow the instructions on the package of marinade.

Many cooks prefer to use a dry seasoning rub. Seasoning your pork loin is as easy as liberally coating with season salt, garlic powder, and pepper, then rubbing the seasoning into the meat. You can also place the seasoned meat into a plastic bag and leave it in the refrigerator overnight.

There are also injection methods of marinating that would NOT require overnight marinating. In addition to injection marinating, there are also methods of injecting solid objects such as chopped garlic, chopped onions, or chopped pineapple.

If you prefer sweeter pork, apple sauce or apple butter (or even pineapple puree) can be injected into the meat of the pork loin. Or a slit can be made down the middle of the pork meat and the apple sauce or apple butter (or pineapple) can be inserted and the pork tied with string every one (1) or two (2) inches according to how you will cut the pork loin when it is done cooking.

Summery

In this article we have discussed the answers to questions such as: How long do you grill pork loin per pound? What grilling techniques should I know about? How shall I flavor the meat? If grilled properly a pork loin with all the trimmings will make a wonderful and delicious meal that your family will absolutely love.

How Long Do You Grill Pork Loin Per Pound?

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Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

!±8± Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

Barbeque sauces are perhaps the oldest and the best discovery in American history. Barbequing during the period of the 17th and 18th centuries in America was carried out by natives in most humble ways of roasting meat, with a mild addition of the BBQ sauces. These sauces, as mentioned in the history are said to be a combination of just vinegar and pepper, most preferred in coastal areas of North and South Carolina, and in parts of Virginia and Georgia. Mustard based sauce was the only new innovation in these BBQ sauces, which became a real hit among the natives of South Carolina. This change was largely attributed to the German influence and for quite some years was the most preferred alteration. As years passed by, the Americans preferred a tangy, spicy and a more different than the usual, conventional BBQ sauce, with the use of different spices. These innovations were tremendously appreciated by many even across the continent and suddenly became witness to a growing popularity.

In today's times, BBQ sauces are mostly seen as a concoction of spices such as molasses, vinegar, tomatoes, garlic, mustard and pepper. Each of these elements is considered essential in dishing out that distinctly flavored barbeque sauce. Popular variations in BBQ sauces that have become a rage are the sweet and spicy, tangy and sour flavors, with bases comprising of mustard, tomato or vinegar. The craze for barbeque sauces can never cease to end, even as states within a country constantly discover new flavors that end up becoming the USP of the region. In fact, some barbeque sauces are best known by the name of the state they belong to, which adds to the selling quotient.

A unique taste that has off late, caught the attention of many is the sweet and spicy barbeque sauce, which gives out a distinct flavor that lingers in your mouth for hours. This sweet and spicy BBQ sauce is not a run-of-the mill sauce; it is prepared from specially chosen spices that maintain a balance between the sweetness and spiciness of sorts. Basic components that go into the making of this BBQ sauce are salt, molasses and some spices such as chili and garlic powder. These components, when mixed well with a slight addition of Worcestershire sauce, vinegar and lemon juice add depth to the barbeque sauce and what's more, can be prepared at home as well, ready to be smothered over almost any smoked item, under the sun. Hence if you love outdoor cooking, then there's nothing like cutting the meat neatly yourself and grilling it on fire, adding to it is that lip smacking barbeque sauce.

Your favorite barbeque sauce is available in almost every supplies store these days and for best deals and easy availability you also have the online medium to cater to all your concerns.

Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

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Save Energy and Money Through Modifying Water Heater Temperature

!±8± Save Energy and Money Through Modifying Water Heater Temperature

Modifying the water heater temperature can actually be used in order to save energy. Water heaters are known to be the most energy-consuming appliances in your home, and you can be spending up to 0 in electric fees annually just through the use of water heaters alone!

There are several ways for you to save up on energy, and consequently lessen the amount on your utility bills. Among these is purchasing a water heater timer or insulating materials. If you are not ready to dip into your pockets, there is also an easy way to minimize your water heater energy consumption. Just change the water heater temperature.

How does this work?

By simply lowering the thermostat setting on your water heater, you can save critical amounts of energy. For every 10 degrees Fahrenheit reduction in water temperature, you can save up to 5% of energy.

Did you know?

Some manufacturers calibrate water heater thermostats at 140 degrees Fahrenheit even when the average household only requires a water heater temperature setting of 120 degrees Fahrenheit. If you lower your temperature setting by 20 degrees Fahrenheit, you can be saving up to 10% of energy. Using 140 degrees Fahrenheit as your temperature setting can also pose some serious risks and hazards, such as scalding.

Lowering your water temperature to 120 degrees Fahrenheit can also delay the process of corrosion and mineral buildup in your water heater and pipes. This contributes in making your water heater last longer and function at its optimal efficiency.

How do I operate the thermostat?

You can refer to the instructions found in your water heater manuals as to how the thermostat is operated. Usually, the thermostat dial for a gas storage water heater is located near the bottom of the tank of the gas valve. For electric water heaters though, thermostats can be found behind screw-on panels or plates. Remember that before opening the panels, make sure to shut off the electricity to the water heater. This is to prevent you from getting electrocuted. An electric water heater may also have two thermostats - one for the upper and lower heating elements.

After locating the thermostat and adjusting it to a lower water temperature, take note of the beginning temperature and the adjusted temperature displayed on the thermostat dial. This will serve as your future reference. Afterwards, proceed to checking the water temperature at the tap farthest from the water heater if the temperature has indeed dropped according to your specifications. Most thermostat dials are inaccurate so you might need to perform several adjustments before you finally get the right temperature.

Miscellaneous Tips on Using your Water Heater

If you plan to be away from home for several days, turn the thermostat down to its lowest setting or completely turn off your water heater. You can switch it off by turning off the circuit breaker to it.

For dishwashers without a booster heater, use water temperature with the range of 130-140 degrees Fahrenheit for maximum cleaning.

As a whole, if you want to cut back on electricity costs, but you're not ready to invest in water heater timers and insulating materials, you can do so by simply lowering down the water heater temperature setting.

Save Energy and Money Through Modifying Water Heater Temperature

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Lump's why I prefer charcoal

!±8± Lump's why I prefer charcoal

The history and tradition of burning charcoal dates back thousands of years, and there's something magical about cooking on a charcoal grill.

Coal is the traditional fuel for barbecues, because it produces a warm, long-lasting fire, which is virtually smokeless. The basics of wood to make charcoal, burning wood in an oxygen-poor environment, a process that drives the moisture and volatile gases, in the original fuel. The elimination of moisturereduces the weight of fuel up to 70% and the material is carbonized also burns much longer than the original piece of wood.

Coal has been produced since prehistoric times and we know that after the discovery of an ancient organ in a glacier melting in the Austrian Alps. Scientists from the remains of a man behind some 5,000 years ago and found them too, was wrapped with a small field of charred wood in foil. The scientists concluded that thesmoldering and charred wood that man probably would have used to light a fire, because aside from this area, the fire was not wearing any other commodity, like a flint.

Even 6,000 years ago, coal was the fuel of choice for copper smelting and this remains the case for iron, and later in the 17 th Century, to be replaced by coke. Coal was also very popular in many other areas, much later, primarily because of the abundance of forests in manyThe process of felling areas and sustainable use of resources. Something that we should consider in this era of global warming into account - many environmentalists see wood and coal as carbon neutral, because the trees' ability to grow and absorb greenhouse gases. Coal was used for space heating and perhaps we should start using better chimineas patio heater powered by gas, instead?

The final step in a fuel from coal for heating and industrial to aKitchen equipment for leisure took place around 1920, when Henry Ford created the Holzkohlebrikett. The business proved extremely profitable for Ford, as well as charcoal briquettes from waste car factory and its ancillary activities which encourages recreational use of cars for picnic - buy great links! In fact, barbecue charcoal and coal were sold at Ford dealers Ford as well.

The response method is used to produce charcoal briquettesand is finished in wood goes through a series of hearths or ovens and the great revolution is that there is an ongoing process, rather than in batches, such as in the conventional lump of coal to be done. The traditional method of production of coal has been the accumulation of wood in a pyramid and cover with soil, grass or ash, so that the air vents at the base and a chimney at the top. The wood was then set on fire and burn slowly, and once complete the vents were thenuntil then the pyramid would be covered fresh.

I suspect that the benefits of the production of briquettes for the production of business man attractive, but there is something magical about the mass production of lump charcoal. Various stages of the process indicated by different colors of smoke, as the moisture is removed and there is an element of skills passed down from father to son. Maybe I'm too sentimental, but when I cook over charcoal, I'm always in the safeKnow that a traditional sector spreads.

Lump's why I prefer charcoal

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