BBQ Safety Tips

When it comes to barbecuing, what could be more fun than whipping up sumptuous food on the grill in the company of family and friends? The thing of course is finding the right place for grilling and barbecuing. One favorite spot among true barbecue aficionados would be their very own backyard or outdoor kitchen with their own brick barbecue pit. Actually, any outdoor area is a potential spot for a barbecue but truth be known, the best places for a barbecue are the safest ones.

Choose a location for your BBQ grill that is away from trees, leaves, brush and overhanging limbs. Do not setup your gill in a high traffic area where someone may accidentally brush up against the hot grill.

When barbecuing in your backyard, be sure that you're 5 to 10 feet away from your house or any material that can potentially catch fire. Also, be sure the grill is stable and is away from children or pets that may bump into it. It would also be a good idea to have a water supply nearby like a garden hose.

If you live in an apartment building with a balcony or rooftop or any other outdoor space, be sure to consult with your building administrator (or in some instances, your local fire department) regarding specific restrictions. Generally, using charcoal and gas grills indoors or anywhere above the first storey is prohibited so you may want to consider electric grills instead for your barbecuing efforts.

Another great place to barbecue is in a campsite. Camping is such an exciting way to experience the great outdoors and barbecuing food over a campfire is definitely one of those practical yet cozy things you can do. Just be sure that you are at least 15 feet away from your tent and other camping gears.

Protect yourself by using the correct BBQ utensils such as oven mitts, thongs and a good spatula. Avoid wearing loose clothing while near the grill.

Always leave the lid to a gas grill open when lighting the fire so the gas does not build up under the cover. If the fire does not initially start, turn off the gas, leave the lid open and wait for at lest five minutes before trying again.

It is always a good idea to give your grill a checkup before using for the first time of the season and always store your tanks outside in a upright position where the temperature will never go over 125 degrees.

Of course, it's not just the atmosphere of being outdoors that can make a barbecue fun and special. It's also in the delicious barbecue dishes that you share with your loved ones. To make it all the more special, try a variety of BBQ rubs, marinades, salsas and BBQ sauce to capture the true taste of great outdoor barbecuing.

Basic Cookware Explained

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

Lobster Was Not Always The King Of Seafood

Lobster wasn't always a top dish.... The succulent shellfish started out branded as a scavenger, bottom feeder and food for the impoverished. However, thanks to the progress of modern transportation, lobster could be shipped from Canada to the upper northern states to become the luxury food we now appreciate. These days the finest restaurants take pride in their lobster recipes and Surf and Turf presentations. Besides being a versatile and delicious meal, shellfish such as lobster, shrimp and oysters, have a good taste for health. Recent studies have dismissed the connection between higher blood cholesterol and the consumption of shellfish. Milligram for milligram, lobster is only slightly higher with 81 milligrams per 3 ounce serving compared to lean ground beef and chicken at 78 milligrams per 3 ounces. Lobster and shrimp are low in fat and coupled with moderate portions it can be enjoyed up to three times a week. Remember that it's the sauces and butters that increase fat and cholesterol. Try different methods of cooking, such as steaming or in salads and soups or even on the grill. It is best to cook the lobster alive, don't worry too much about being cruel; lobsters and most shellfish can not feel pain because of their underdeveloped central nervous system. A good trick is to drop the lobster in a pot of boiling water upside down... that is head first. This stops the tail from splashing hot water out of the pot. A live lobster will have a better sweeter flavor. You can tell if the lobster has been cooked alive if the tail curls under. The old adage is that if it tastes good ... it can't possibly be good for you. Lobster, shrimp, oysters and other shellfish not only taste good but also keep you healthy. So enjoy! Including shellfish in your diet can provide you with the recommended supply of important essential trace elements such as selenium and copper. Selenium, a major antioxidant can rid the body of free radicals and cleanse the body of toxic metals such as mercury, cadmium and arsenic. Copper keeps your bones, blood vessels and nerves healthy. *If you have gout, you should limit your intake of shellfish.