Spicy Thai Food Recipes
Sunday, October 31, 2010
On visiting a new country we would always like to experience the local cuisine. Thailand is a country which is famous for its various culinary delights. A wide basket of variety foods are available here, which ranges from the extra spicy to the saline. Huge array of restaurants that serve the local foods will definitely delight your taste buds.
The number of restaurants serving Thai food is on a high not only in India but across the globe as well. The food is spicy because Thai people eat more chili per person than people of any other country.
Most of the aromatic plants, including lemon basil, ginger etc., grown in Thailand are used in their dishes to make the food spicy. Thai people use these herbs and spices due to the following two reasons:
*They love spicy food and
*Spices have medicinal purposes.
A major difference noted in Thailand is that they will not use a knife, instead use a spoon. Pieces of meat or fish served here are cut into small portions and that can be eaten with the spoon.
Thai people rarely eat food alone and they share each others' food plates. A plate of rice is served with almost all Thai meals.
On the basis of where you stay in Thailand, they use numerous types of chilies in the dishes they cook. (Thai word for chili is prik.) Thai Chili is the most common type of chili, available almost everywhere in the world. Another type is prik kee nu, a very small, extremely spicy chili, often served as a condiment.
Chili is also used to make the curry hot. Albeit having several varieties of curry, they use only five types, green, red, yellow, massaman, and penang curries. In order to get the correct flavor for different meats they use different curry. Lemon basil has a great flavor and it will make your food much spicier.
Ginger is another herb that makes your food spicy. You can boil ginger to make a tea and add some sparkle of it to grilled and baked fish.
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Posted byJessica at 12:20 PM
Labels: Recipes
Rotisserie Cooking Creates Healthy, Delicious Dishes
Thursday, October 28, 2010
If you've ever eaten rotisserie cooked foods, you already know that healthy doesn't have to mean a salad for every meal, and delicious doesn't have to mean high fat. Rotisserie cooking results in tender, juicy meat and flavorful vegetables that have been slow cooked to perfection... without the added fat and calories of frying, or the potentially dangerous consequences of grilling.
Most people know about the cholesterol-raising and artery-clogging side effects of deep-frying, but what could make grilling unhealthy? While this method of food preparation is certainly lower fat than frying, recent studies showed that particles called benz pyrenes found in charred food might lead to cancer. In other words, if you like your steak or hot dogs charbroiled black, beware. Carcinogens might be lurking in those crusty black bits.
Another possible health hazard in grilling is the use of lighter fluid and some charcoal with additives to help start the fire. Overuse could make these unhealthy chemicals end up in the meal. Grease dripping down into grills can also cause dangerous flare-ups that burn food (or even an unwary cook).
Rotisserie cooked food does not suffer from any of these problems. When meat is cooked in this way, the fat and drippings from the meat baste the meat, while the excess is collected in a pan on the bottom of the rotisserie unit. The result is delicious, moist meat with less fat than other cooking methods. (You can also choose to make a wonderful sauce or gravy out of the pan drippings if the fat isn't a concern.)
Chicken, turkeys and Cornish hens, as well as various beef, pork and even lamb roasts, are easy to prepare on the rotisserie. However, innovations in kitchen products can allow you to cook almost anything using this delightful method. Fish, whether store bought or freshly caught, can be placed inside specialized baskets to further add to the variety of your meals.
Fruits and vegetables can also easily be skewered on a rotisserie. You can choose to cook them alone or alongside meats as a part of delectable kabobs. Peppers and onions are only the beginning of the many healthful, scrumptious vegetables that can be prepared with this type of oven. Even vegetables that don't skewer well, such as Brussels sprouts, can be placed in rotisserie baskets for easy cooking.
Conventional rotisserie ovens are designed to cook turkeys and other large roasts. By necessity, they take up quite a bit of space. However, this is not the only option. Counter-top models enable single people and small families to enjoy the benefits of this wonderful cooking method, while taking up very little space in your kitchen. These smaller models are more energy efficient, and more affordable, than conventional size rotisseries, but it is important to recognize that most of them can't accommodate the larger roasts that their bigger cousins handle.
If you or your loved ones feel that most healthy cooking methods are boring and flavorless, a rotisserie might be the perfect solution. Whether you are cooking for twenty people or just one, this method of cooking can help you easily prepare delicious, healthy foods.
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Posted byJessica at 8:50 PM
Labels: Cooking, Creates, Delicious, Dishes, Healthy, Rotisserie
Things to Bring For Your Road Trip With Your Toddlers
Tuesday, October 26, 2010
It's important to be prepared for your planned road trip with your toddlers. Your kids have essential needs that should be brought with during your trip. Without those things, they won't be happy and entertained along the way. It's true that keeping them in those moods is the greatest challenge of every moms and dads. But don't worry because below are list of things that should be present in your baggage. All you need is to make sure they are checked.
Baby Wipes
These is a great help to clean everything especially spills in your cars.
Crayons and Paper
Kids love to doodle every now and then. Don't forget to bring these stuffs for if you did, nothing will keep them busy.
Shades
They are like us, grownups, who need protection on our eyes. Let them feel like they are also all grown up like us.
Sunblocks, hats and insect repellent lotions
These are important to keep them free from the harsh rays of the sun and bites of mosquitoes.
Toys with music
Sounds from these toys will keep them preoccupied and happy along the trip.
Pillows
It's important to bring these stuffs to keep them comfortable and cozy. They surely need these.
Medicine Kit
Just in case something went wrong, Nebulizers should be in it for unexpected asthma attack.
Finger Food
Lastly, don't leave you houses without foods that will fuel your kids. These would satisfy their stomachs for long trips. Remember, kids love to munch every now and then.
Now that you have the list, you are ready for a fun and safe trip. Make sure you have them in your bags. And the most important thing in your trip is to have an unforgettable time with your toddlers.
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Posted byJessica at 5:00 AM
How to Make Herbal Mustards, Pickles and Sauces
Thursday, October 21, 2010
Mustards
Mustards are delicious and give a lift to all sorts of savory foods. We all know the English, French and German varieties, but these recipes give them an extra lift and would make marvelous gifts for a mustard lover.
Minty Mustards
1 8oz jar wholegrain coarse mustard
4 tsp dry mint leaves, finely crumbled
Mix these two ingredients well and either return the mixture to the original jar or put it in smaller jars to give as part of a set of small mustards.
Tarragon Mustard with Vermouth
large handful fresh tarragon leaves
4 oz chopped spring onions
2 8 oz jars Dijon mustard
1 tbsp dry vermouth
Chop the tarragon leaves well and add the spring onions, mustard and vermouth. Mix together very thoroughly. Pour into a clean jar and seal with a tight-fitting lid. This mustard can be stored in the refrigerator for about one month.
Pickles
Pickles can add their own special zing to a meal and are particularly good with cold cuts of meat or poultry. Most vegetables will pickle, so here are some recipes that are especially good.
Dilly Cucumbers
24 small ridge cucumbers
5 pints water
1/2 pint vinegar
4 oz sea salt
1 large handful fresh dill heads
1 large or several small chili peppers
Soak the cucumbers overnight in a solution of salt and water, using 8 oz of sea salt to every pint of water. Then boil together the water, vinegar and sea salt and allow to cool. Drain the cucumbers and arrange in clean canning jars interspersed with layers of dill heads. The cucumbers can be left whole or cut into slices. Add a small chili pepper or pieces of a larger one to each jar. Cover with the vinegar solution and secure the lids.
Sweet Pickled Onions
2 lb pickling onions
1 bunch tarragon
1 bunch mint
1 bunch sweet chervil
4 oz sea salt
1 pint cider vinegar
6 oz granulated sugar
Peel the onions then arrange them on a tray, sprinkle with the sea salt and leave overnight. Carefully wipe all the salt and moisture off the onions and place in clean jars. Put a couple of sprigs of each herb in every jar. Heat the vinegar and sugar until the sugar is completely dissolved, then leave to cool. Pour the vinegar over the onions, leaving a very small amount of room in the top of each jar. Secure the lids of the jars. The onions will be ready in about two to three weeks but are a lot tastier after about six to eight weeks, if you can wait that long!
Mint and Tomato Chow Chow
6 average tomatoes
1 onion
1 green pepper, chopped
2 tbsp brown sugar
1 tbsp salt
1/2 pint cider vinegar
2 tbsp finely chopped mint
Peel the tomatoes by placing them in boiling water for a few seconds and then carefully removing the skins. Peel the onion and chop the tomatoes and onion finely. Put all the ingredients in a lidded casserole dish and cook at 300ºF until the onion is quite tender (about one to two hours). Remove from the oven and leave to cool. Pour into wide-mouthed jars and cover each jar with a circle of waxed paper, then cover with cellophane and add a label.
Mint Relish
1 pint mint leaves
1 lb onions, peeled and chopped
1 lb apples, peeled and chopped
1/2 lb green tomatoes, peeled and chopped
1 lb sultanas (gold raisins)
2 tsp salt
2 tsp French mustard
1 pint white wine vinegar
1 lb granulated sugar
Heat 1/4 pint of vinegar with the sugar until the sugar has completely dissolved. Leave to cool. Place the remaining vinegar in a saucepan with the salt and mustard. Put the green tomatoes in a food processor for a few seconds until they are mushy, then add to the saucepan. Repeat the process with the mint leaves, apples, onions and sultanas, adding them all to the saucepan. Then simmer all the ingredients until soft. Pour in the vinegar and sugar mixture. Boil the mixture for a couple of minutes and then leave to cool a little. Pour the relish into warm clean jars and cover with waxed paper circles. When completely cool, add cellophane lids and labels.
Sauces
Sauces make a very unusual gift. Although you must provide clear labeling to indicate whether they need to be refrigerated or not, a basket containing a selection of sauces could be very welcome, especially at Christmas. At a time when plenty of ingenuity is needed to use up the inevitable leftovers, a Christmas gift of delicious and unusual sauces could be a real winner!
Pesto
This very Italian sauce is delicious with many foods, as well as pasta. Mixed with mayonnaise it makes a lovely sauce for cold turkey, or you could use it when stuffing some tiny tomatoes or mushrooms. Although you need fresh basil for this recipe, once it has been made, the sauce lasts in the fridge for at least a month or freezes indefinitely.
1 lb fresh sweet basil leaves
4 oz parsley
8 garlic cloves, peeled and chopped
8 oz pine nuts
3/4 pint virgin olive oil
8 oz Parmesan cheese
sea salt and pepper
Combine the basil, parsley, garlic and pine nuts in a food processor. Process until the mixture resembles a coarse paste. Slowly add the olive oil in a steady stream, with the processor switched on, until all the oil is used up. Add the cheese, sea salt and coarsely ground black pepper and process again for a couple of seconds. Depending on how you plan to package your gift, scrape the mixture into plastic or glass containers. Pour a thin layer of olive oil over the pesto to prevent discoloration, then seal.
Hot Tomato and Coriander Sauce
4 large tomatoes, weighing approximately 1 lb
8 tbsp fresh coriander leaves (cilantro)
2 small hot chili peppers, fresh or canned
2 large onions, weighing approximately 8 oz
2 tbsp garlic vinegar
Put all the ingredients into a food processor and process finely for a few seconds. Alternatively, you can mince all the ingredients well and combine them in a bowl. Taste and add salt if required. Allow to cool, then pour into clean bottles and label. This sauce is delicious served chilled with vegetable or meat dishes.
Tomato Sauce with Olives and Oregano
1 lb peeled tomatoes
3 tbsp green pepper, chopped
1/2 large onion
1 to 2 cloves garlic
3 tbsp olive oil
10 green olives, stoned and chopped finely
1 tsp fresh oregano, chopped
Chop the onion and garlic finely and cook in the olive oil until softened and transparent. Add all the other ingredients, seasoning with salt and black pepper to taste. If you would like a smoother sauce, you can combine all the ingredients in a blender or food processor and then return to the pan. Simmer gently for 5 to 10 minutes. Allow to cool, then pour into bottles, seal and label them. This sauce is ideal with cheese dishes, pasta or pork.
Alcoholic Herbal Sauce
1 pint vegetable or chicken stock
8 fl oz white wine, preferably medium-sweet German
1 tbsp fresh rosemary
1 tbsp fresh dill
1/2 tbsp fresh tarragon
3 tbsp butter
3 tbsp flour
1/2 tbsp lemon peel, finely chopped
Mix the stock, wine and herbs together and simmer until reduced by 10 to 20 percent. Melt the butter in a pan and add the flour, stirring vigorously, then cook for 5 to 10 minutes. Add the stock and wine mixture to the fat and flour by whisking it in with a small balloon whisk. Add the lemon peel and some salt and pepper to taste. Simmer for another 10 minutes. Strain the sauce to remove the herbs, allow to cool, then pour into bottles, seal and label. This sauce is delicious served hot with vegetables or poultry.
Mango and Coriander Sauce
1 medium mango
4 spring onions (shallots)
1 tbsp grated fresh ginger root
1/2 tsp garam masala (recipe follows)
2 tbsp lime juice
1 tbsp fresh coriander leaves (cilantro)
1 tbsp sunflower or grapeseed oil
Heat the oil and gently cook the chopped spring onions (shallots) and ginger for about 5 minutes. Add the garam masala and cook for another couple of minutes.
Chop the mango flesh finely, then add it and all the remaining ingredients to the pan. Stir well, then chill overnight in a covered container in the fridge. The sauce can then be served as it is or processed in a blender to make it a little smoother. Allow to cool, then pour into bottles, seal and label them. This sauce is delicious with cold seafood, fish or chicken.
Garam Masala
This is the most aromatic and fragrant of all Indian spice blends. Used throughout North India in all types of dishes - from appetizers and soups to yogurt salad and main courses - this blend is indispensable to Moghul and North Indian cooking. It is widely available, but my homemade version is more fragrant and, of course, fresher.
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup
Coriander Barbeque Sauce
12 oz finely chopped onions
4 garlic cloves, minced
4 oz butter
12 fl oz tomato ketchup
1/4 pint cheap brandy or sherry
2 tbsp brown sugar
1/4 tsp cayenne pepper
2 tbsp lemon juice
1/4 pint cider vinegar
1 tbsp Worcestershire sauce
4 fl oz water
1 tbsp fresh coriander leaves
Soften the onions and garlic in the butter but do not let them brown. Add all the remaining ingredients and bring to the boil, stirring well. Simmer for 45 minutes, stirring occasionally. Allow to cool for a short while and then pour into jars. Cover tightly and label.
Packaging Your Goodies
When making mustards, savory sauces and pickles, you can cover the lids in the same way as for sweet jams and jellies, but it can also look attractive to use hessian or calico. Plain calico is very inexpensive and could be stenciled to decorate the tops of sauces or pickles.
Packing a whole meal is an unusual idea with the barbeque sauces you could package a bottle of the sauce with a pair of oven mitts, a packet of dried herbs to throw on to the barbeque and a pair of tongs. Gift-wrap all these together and you have something different for Father's Day! The pickles could be given with a decorated ham or just included in a hamper presentation.
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Posted byJessica at 5:00 AM
Labels: Herbal, Mustards, Pickles, Sauces
Viognier Steamed Little Neck Clams, Maryland Soft Shell Crabs & Fresh Corn Muffins
Monday, October 18, 2010
Once while touring Washington D.C. monuments and visiting the White House, we journeyed over to Maryland on the hunt for soft shell crabs and had a delightful time. We happened onto a family owned restaurant set with long rows of picnic tables covered with butcher-block paper. Wine, beer or ice tea were served, along with pan fried soft shell crabs by the platter-full, and baskets of home-made fresh corn muffins. The atmosphere was casual and festive.
On the same trip we stayed in a gorgeous Relais & Chateaux property, the Clifton Inn in Charlottesville, Virginia. The chef has created a simple clam dish steamed in Viognier and seasoned with bacon and parsnips that proved a tremendous hit. I've adapted a similar recipe, and added preparation instructions for Maryland Soft Shell Crabs, too, so you can have your own feast at home. Serve with homemade corn muffins made with fresh corn, and a watercress and pineapple salad. A Viognier wine pairing is suggested below.
Ingredients:
1 pound of peeled small parsnips
1/4 cup extra-virgin olive oil
Salt and ground pepper
6-thick slices of bacon, cut into 1/2-inch pieces
1 1/2 cups Viognier
2 tablespoons butter
1 minced shallot
5 lbs. littleneck clams, scrubbed and rinsed
1 cup heavy cream
2 tablespoons snipped chives
Instructions:
Preheat the oven to 350°. Brush the parsnips with olive oil, place them on a cooking sheet, sprinkle with salt and pepper. Roast them until tender, about 40 minutes, turn once or twice while cooking. After cooling slightly, quarter the parsnips lengthwise, then slice them 1/4 inch thick.
In a large, deep skillet, cook the bacon until browned and crisp. Drain on paper towels, wipe out the skillet.
In the skillet, bring the Viognier to a boil with the butter and minced shallot. Add the clams, cover and cook over high heat approximately 6-8 minutes until they open. Use a slotted spoon to transfer the clams to a large bowl.
Pour the clam broth into a glass-measuring cup. Rinse out the skillet. Pour the clam broth back into the skillet taking care not to pour the last amount with grit at the bottom. Add the cream and boil until reduced by half, about 8 minutes. If the sauce separates, carefully puree it in a blender until smooth, then return it to the skillet.
Add the parsnips, bacon, chives and the cooked clams in their shells to the skillet. Season with pepper, cover and bring to a boil. Spoon into bowls.
Maryland Soft Shell Crabs:
This is a very basic recipe.
8 soft-shell crabs, cleaned
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup of flour
2 tablespoons butter
Sprinkle each crab with salt and pepper. Place the flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.
Melt the butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.
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Posted byJessica at 11:50 PM
Labels: Clams, Little, Maryland, Muffins, Steamed, Viognier
New Ronco Stainless Steel Compact Rotisserie Includes Compact Rotisserie Food Ties Barbecue Gloves
Sunday, October 17, 2010
New Ronco Stainless Steel Compact Rotisserie Includes Compact Rotisserie Food Ties Barbecue Gloves Review
New Ronco Stainless Steel Compact Rotisserie Includes Compact Rotisserie Food Ties Barbecue Gloves Feature
- SS Compact Rotisserie.
- Ronco ST3001SSGEN Stainless Steel Compact Rotisserie (Classic Box).
- Barbecue season never ends with this rotisserie.
- Its nonstick basket fits right on the spit rods for easy and savory steak, fish, vegetables, and chicken.
- Nonstick basket; Measures 18-3/4" x 15" x 13-3/4"l UL listed.

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Posted byJessica at 4:20 PM
Labels: Barbecue, Compact, Gloves, Includes, Rotisserie, Stainless
Napoleon 64005 Ultra Chef Flat Rotisserie Basket
Thursday, October 14, 2010
Napoleon 64005 Ultra Chef Flat Rotisserie Basket Review
Napoleon 64005 Ultra Chef Flat Rotisserie Basket Feature
- A great way to grill ribs, fish, poultry and more?.
- Adjustable to three cooking levels
- Easy to clean
- Non-stick finish

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Posted byJessica at 8:00 PM
Labels: Basket, Napoleon, Rotisserie
Easy Cake Decorating Ideas For Beginners
Wednesday, October 13, 2010
Beautiful cakes are not just for big bucks on extra-special occasions. You can learn easy cake decorating ideas that you can do yourself to make even an ordinary boxed cake mix look extraordinary. With a few simple tools and techniques and the easy cake decorating ideas in this article, you'll be able to make a beautiful cake yourself at home.
Icing The Cake
Most of the time, you'll want to start with smooth icing all over the cake. To get a smooth surface, make sure the cake is completely cooled and your frosting is not too thick. Thinner icing will spread more easily and end up with a smoother finish.
First, put a very thin layer of frosting all over the cake. This is called the crumb coat, and it will keep crumbs from getting mixed in with the frosting that you'll see on the finished cake. At this point, you can refrigerate the cake to set the crumb coat and make it easier to apply the top coat.
Next, use an icing spatula to put on the second coat of icing. Start with a large amount of icing in the middle of the top of the cake and spread it toward the edges. When the top of the cake is completely covered, cover the sides of the cake. To smooth the sides, hold the spatula straight up and down and hold the edge against the cake as you spin the plate.
For the best look, try to get the frosting as smooth as possible all over cake. For the top of the cake, hold the spatula perfectly horizontal. For the sides, hold it perfectly upright. Try dipping the spatula in hot water and drying it before gliding across the frosting for even smoother results.
Getting smooth, even icing on your cakes is probably the hardest part of cake decorating. Practice these techniques until you can get perfectly smooth frosting, and you might find that you don't even need any other cake decorating ideas for an elegant, beautiful cake.
Simple Cake Decorating Ideas
For a simply elegant cake with a really easy technique, dust your frosted cake with powdered sugar. Try using a stencil for a themed or geometric design on the top of the cake. Remember making paper snowflakes as a kid? Make one to fit the top of your cake and use it as a stencil for a one-of-a-kind powdered sugar design.
If you want a more detailed, three-dimensional design, you can buy ready-to-use decorations and cake toppers in just about any theme you can think of. Candy flowers and letters, sprinkles in special shapes, and even small toys can be used to top your cake.
For an especially tasty look, sprinkle the cake with candy, nuts, shredded coconut, or chocolate shavings. Or use fresh fruit, like a simple ring of strawberry slices or an elaborate pattern of a few kinds of fruits. For a different style, decorate only the sides of the cake and leave the top smooth, or surround a simply frosted cake with fresh fruit or flowers.
Another option is to use a decorating comb or decorating triangle to add texture to the frosting. A decorating comb is a simple piece of plastic or metal with a variety of shaped edges. You drag the comb along the frosting to leave a textured pattern in the frosting. This is a great option if you're having trouble getting your icing as smooth as you want it to be.
Anyone Can Master These Easy Cake Decorating Ideas
These easy cake decorating ideas will help you make all your cakes more beautiful and are easy enough for anyone to learn. Master these techniques, and then consider taking cake decorating classes locally or online to learn more advanced cake decorating ideas and techniques like piping with a pastry bag and using fondant.
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Posted byJessica at 3:50 AM
Labels: Beginners, Decorating
Choosing a Cast Iron Fire Pit
Monday, October 11, 2010
Everyone loves spending time around a campfire but not everyone has the time to go camping. A popular, affordable, and safe alternative is a cast iron fire pit. You can actually make your own pit with some materials. But the kits or already setup pits are generally more sturdy, safer, and affordable.
One advantage for a cast iron pit is they are portable and easy to set up. Find an open space in the backyard and put it there. Installation requires digging. Simply setup the firepit wherever seems appropriate. And you can always move it to another location later.
Since these are sold as actual fire pits rather than other materials being used to make one, they can be made to look nice. Just like a stainless steel grill, a cast iron fire pit can look nice. Unlike a grill or even a homemade firepit, these can actually be easier to clean. As soon as they cool off you can wipe off any attachments and get rid of the leftover ash.
Be sure to pick one that fits your needs, as there are many designs available. If you have a small backyard, a huge pit will not fit and leave enough room to comfortably entertain guests. If you plan to cook food over the fire and tend to invite many friends over, you may want a larger pit.
Before buying any firepit, be sure it is treated to be food safe. Pits made from some materials are not safe to cook on. Also food safe pits are more likely to have attachments like a grill or rotisserie to make outdoor cooking easier.
When you are not using your firepit, find out how easy it is to store or cover. Chances are, people will not use it much when there is snow outside. To prevent your cast iron from rusting avoid letting it get wet during rainy or snowy seasons.
Searching for the right firepit may be overwhelming at first. Just remember the advantages of cast iron and thinking about how portable it is, how easy it is to clean, if it fits your needs, if the pit is food safe, and where you can store it when you are not using it. With a bit of research and shopping you can find a great fire pit for an affordable price and enjoy spending time entertaining friends outside and cooking over an open flame.
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Posted byJessica at 2:10 AM
Labels: Choosing
Top Barbecuing Gifts Will Fetch You Invitation To Every Barbecue Party
Friday, October 8, 2010
Gone are the days when gifts meant flowers for women and ties for men. These days you choose gifts that complement the temperament and lifestyle of the receiver. Thus it is a Red Indian outfit set for your tomboyish niece or the top barbecuing gifts for your socialite grandparents. Top barbecuing gifts are ideally belongings to keep the grilling equipment in top working order and the food tasting the best ever.
grillfitti grill Covers constitute one of the top barbecuing gifts for the grill addict. These covers are good looking and long lasting. They do a stupendous job of keeping the grill dry and clean.
The bbq Brush Hogs are also great barbecue gifts to help maintain the grill in spanking clean condition. Even grilling greats will not find a cause to complain with the Hog's tough steel or brass bristles. A lovely surprise would be the Weber Q Portable Grill. Less than 32 inches long, it can be stashed away unobtrusively at the back of the car and a 7-inch lid can accommodate even a whole chicken.
The Weber Charcoal Chimney Starter is probably the best barbecue tool that is around when you are using charcoal. This nifty gizmo fires up the coal quickly and without lighter fluid too.
The Oregon Scientific Wireless bbq Thermometer used to check on the temperature without lifting the grill lid, is undoubtedly, one of the top bar-b-q gifts that your host can ever hope to receive. Give your house-proud host The Original Grill Pad, to place between the grill and the patio, so that the wood or cement does not develop an ugly stain.
barbecue, but with a difference. Get the message across with the E-Z Que Cradle Rotisserie to grill over the campfire or the Beer Can Chicken Roaster to have your chicken in a novel way. If the bar-b-q party promises smoky, grilling delights, you just cannot go wrong with a big pile of Hickory Wood Chunks. These wood chunks impart a lovely misty flavor and an enticing aroma to the food and your host can never thank you enough for spicing up his barbecue party.
Leave your mark on the taste of the barbecue party with Mikey's New York Steak Marinade or 14-pound Omaha Steaks Strip Steak in packs of 8.
Help your host with barbecue ideas for the next gathering with great recipes, tips and tricks from Peace, Love, & Barbecue, the biography of grilling grand master Mike Mills, Chris Schlesinger and John Willoughby's The Thrill of the Grill, chef Jamie Purviance's temptingly illustrated "Real Grilling" or Paul Kirk's "Championship Barbecue Sauces". Kirk's book makes for a great read with anecdotes and legends behind the barbecuing tradition and sauces.
The top barbecuing gifts that are the rage this season are the Personalized Branding Iron, to be used on the meat and the Personalized Gifts Grill Master bbq Apron. Have your host brandish his signature. And don't forget the gourmet bbq Sauce to impress any bbq lover.
Top barbecuing gifts: the best way to say "Thank You" to your host for a smashing BBQ party.
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Posted byJessica at 7:20 AM
Labels: Barbecue, Barbecuing, Invitation
Rotis Motor
Thursday, October 7, 2010
Rotis Motor Review
Rotis Motor Feature
- Deluxe
- Rotisserie
- Replacement Motor
- AC motor with on/off switch
- 6 ft. cord

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Posted byJessica at 2:30 AM
New Applica Black & Decker Digital Countertop Rotisserie 6-Slice Toaster Oven Broiler 12" Pizza Bump
Monday, October 4, 2010
New Applica Black & Decker Digital Countertop Rotisserie 6-Slice Toaster Oven Broiler 12" Pizza Bump Review
New Applica Black & Decker Digital Countertop Rotisserie 6-Slice Toaster Oven Broiler 12" Pizza Bump Feature
- 6 Slice Toaster Oven Broiler.
- Black & Decker Digital Countertop Rotisserie.
- 6-Slice Toaster Oven Broiler with 12" Pizza Bump.
- Return Period (Days):30.Manufacturer Warranty: 1 YEAR.
- 100% safe & secure shopping; Superior customer service.

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Posted byJessica at 10:29 PM
Labels: 6Slice, Applica, Broiler, Countertop, Decker, Digital, Rotisserie, Toaster