Articlesaur Information Article Directory & Article Resources

Articlesaur Information Article Directory & Article Resources

Get FREE Articles, FREE Content and make FREE Submissions!

Welcome to Articlesaur where you can get FREE Articles, FREE Content and make FREE Submissions! If you want to share your knowledge with the world and promote yourself, products or services at the same time here is the place to do just that. Simply sign up and then submit your articles. We'll do the rest for you and promote your free articles to all of our Publishers and Webmasters.

Titles Titles & Descriptions

● Article Guidelines ● Contact Us ● Terms of Service

Get notified of new articles:



WhiteSmoke's writing software

Barbecue Success With The Rule Of Thirds

Navigation: Main page » Cooking, Food and Drink.

NEW! Express Article Review
Your Article Reviewed and Included the Same Business Day.
Only $1.99
Please Include Article Title in Paypal Message to Seller Field.


 Print this page 

ArticleStars SuperNova Secrets
A new "Article Marketing Revolution" which will have a major impact on article marketing for a long time to come!

Author: Les Brand

Ever been to a barbecue party where the 'chef' placed as much food as he could possibly fit onto the barbecue grill, every so often stabbing the food with a fork and juggling it around so that it cooks evenly? Ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef proudly standing back admiring the char grill effect that he's creating? Ever notice the panic that sets in when the flames suddenly leap up and around the food burning it black on the outside and leaving it raw on the inside? The difference between great char grilled barbecue food and burnt offerings lies in a few small precautions. The chef that we've just described made a few fatal errors that could easily have been avoided. Before discussing the errors though, lets consider the equipment that we're talking about. Although the same can happen with gas as with charcoal, gas grills can be turned lower, or off, when the flames start getting out of control. The flames can also be controlled if the barbecue grill has a tight fitting lid, as with a Weber kettle grill. However most people seem to cook on an open top barbecue grill with the lid, if it has one, open. Note that we're talking about a barbecue grill here, where the food is cooked directly over the hot coals. True barbecue uses indirect heat with the food fully enclosed as though in an oven. So, the barbecue grill that our imaginary chef is using is an open top, charcoal, barbecue grill. Now lets have a look at our imaginary chef's errors. First, he filled the grate with charcoal along its entire length, providing a constant heat source, with no area of lower heat to place food if it started to burn. A simple solution is to use the rule of thirds. Imagine the grate of your barbecue being in thirds. Fill two thirds of the grill with charcoal and leave the remaining third empty. Cook your food over the hot coals and when your food is ready, or starts to burn, or creates out of control flames, move it over to the section above the empty grate. The food will stay warm but won't cook any more (or possibly it will but much more slowly), and wont cause any flare-ups. A further refinement can be had, if you've a large enough grill, by placing a double level of coals in one third of the grate, a single level of coals in the middle, and no coals in the final third. You now have three levels of heat! A further mistake was to overfill the grill. Completely filling it leaves no room to manoeuvre the food. You're not able to turn it for even cooking and you've no space to move the food to a lower heat. Assuming that you're using the rule of thirds as described above, , when you first start cooking, leave empty the area of the grill above where you've placed no coals. You've then space to move the cooked food into. Secondly, don't pack the cooking part of the grill with food. Leave room to comfortably turn your food. A second problem caused when over filling the grill is to use foods that require different cooking times. When the coals are first ready to use, they're at their hottest. This is the time to cook small, thin items of food that can be cooked in a short time with a high heat. These include items like sausages, burgers, kebabs and small pieces of meat off the bone. Don't forget that food, such as burgers and sausages, drip fat and juices onto the charcoal during cooking and it's this that causes flare-ups. So you'll need to constantly watch the items of food and move them to an area of lower heat if necessary (did I mention the rule of thirds? ). After the heat has died down somewhat, start grilling food that takes a little longer to grill like chops and steaks and meat on the bone. Finally when the heat is even lower, grill food like fruit kebabs that really only need heating through. Last, but not least, our imaginary chef stabs his food with a barbecue fork to turn it over. During the initially few minutes of grilling, the heat seals the surface of the meat, sealing in the juices. When the meat is stabbed the juices flow out onto the coals, causing the meat to dry out and become tough, and producing a flare up which burns the food. When turning food, always use barbecue tongs. With a charcoal barbecue controlling the heat is difficult. Instead you need to ensure that you cook your individual items of food at the most appropriate time and that you have separate areas of heat. Use the rule of thirds to provide separate areas of heat. When cooking your food, first grill quick cook food when the coals are at their hottest. Second, cook food that requires cooking at a mid temperature for a longer time. Thirdly, cook food that needs low heat. Les Brand is the author of The Barbecue Hut website. Featuring free recipes, and hints and tips about barbecue grills and smokers. www.barbecuehut.com

 

Link Exchange
Exchange links with our website.

 

Publishers


Are you looking for quality free content for your eZines and blogs. You'll find it here. All free articles are reviewed and approved by our Quality Control Editors before you ever see it. You can be sure that the free content and articles you get from Articlesaur .com will meet your high standards of acceptance. All free articles are available in Text or HTML format. And you can be notified in real time or on a weekly basis when new free articles are approved. Please submit your details in the form below.

The Power of Articlesaur Article Directory

The power of Articlesaur is its ability to gain exposure and promote its writers. At present, we have Forty-One general subjects covering a very wide range of subjects. This means that, as a writer, you are assured of finding a home for your articles. As a publisher, it means that you will find the material you are looking for.

The key to the process begins with quality writers and the volume and quality of article submissions that come in each day. This means that there is always fresh and original content to meet the needs of any publisher. This will in turn mean more publishers coming to Articlesaur.com to find their material and in turn greater exposure for the writers.

This is a win-win situation for both the publishers and the writers. For the writers, you will find that there is no cost to you to set up an account or to submit your articles. After creating an account, you will find that with each article you submit, your website will gain exposure and additional links to it. This will help you rank higher on any of the search engines.

You will also find that, since your name is attached to the article when it is published, you will become known as an expert in the subject you write on. This will translate into more business for your website and it will increase the amount of money you are able to make. When people see your name over and over they begin to look at you as an expert and someone they can trust. People will buy products and services more often from people they trust.

The power of this article directory is in what it can do for the writer in its ability to target your audience. This is because of the simple fact that the publishers that are looking at your articles are interested in what you have to say. They, in turn, provide an audience for your articles on their websites and newsletters and the people that read them are also people that are specifically looking for what you have to offer. This is something that you cannot get through any other medium.

With ads, you are never sure who is looking at them and how many simply go past them because they were not interested in what you are selling. If you write an article on a particular kind of dog and submit your article to Articlesaur.com it will be published by people interested in that type of dog. Then your article will be read by people that are interested in that type of dog. They will go to your website and look at your product or service and spend their hard-earned money with you.

● Article Guidelines ● Contact Us ● Terms of Service

Copyright 2004 ~ 2008 Articlesaur Information Article Directory & Article Resources  All Rights Reserved
FREE Articles, FREE Content and make FREE Submissions!
All logos and trademarks in this site are property of their respective owners.