Open BBQ Grills-they are good for you

Grilling, is in its simplest form the oldest cooking method known to man.

Then it started exactly cooking is still a furious debate with estimates of "experts" ranging from 1. 6 million years, to a mere 10,000 years ago. Anyway, it is difficult to tell, so I'm not going to get too hung up on it.

Just take and enjoy!

Pros:

Is there a better way of cooking? It can be as elaborate or as simple as you want it to be. You could your meat brine for 24 hours, then inject with marinade 12 hours before cooking, and then coat with a baste or enamel if it boils.
Or you can just pick up a steak on the way home and throw it on a hot grill a few minutes after you get home. With a simple salad, that's dinner in 10-12 minutes-and it is very healthy!
There is a huge range of styles that are available for every budget. Prices range from about $ 20 for a simple wire grill to go over a campfire by means of a large gas-fired model to feed the footy team for about $ 3000. When you have too much money, you can pay up to $ 9000 for one-time designer models.
The full range of fuel types are available-wood, charcoal and gas. This gives you a lot of options in relation to convenience, delivery, portability and taste.
Many models can choose between having a grill-plate, a grill grate, or a combination of both, and they are usually easily interchanged.

Cons:

There is no real possibility to slow-Cook. The possible exception is with a grill about coal, but even then you must be constantly checking the
Direct exposure to wind can be a problem if you are not set to it.
Cast iron grill plates and racks should be oiled or they rust very easily. Not really hard work, but something that you need to remember

Comment:

Try and choose a model that has some facility to protect the surface of the grill of the wind. As I looked on Rottnest Island found a few years back, a strong, evening sea breeze can suck the heat from the most and your meat can take an eternity to cook.
If possible, choose one that has both a solid grill-plate and an open grill plate, to the best of both worlds and it can be some of the smoke rise up and taste of your food.
I love getting out with the kids and camping and cooking on a wood fire that burned down the coal. It can be difficult to find the time and energy to do this regularly. So, at least twice a year we have a cookout in the backyard where the children build of the heat and let it burn down and then we cook on a large steel plate, or in my grandmother's old camp oven-I thoroughly recommend it to you!

You have access to many more free info about all aspects of BBQ equipment, techniques, tools and ingredients www.bbq-down-under.com at

Nigel Laubsch is experimenting with BBQ cooking techniques for more than 25 years. Many of his experience traveling through Indonesia, Thailand, China and Fiji. He now enjoy others show you how to grow, to use and appreciate peppers and in 2005 presenteerde's world's first Chile sauce appreciation course at the University of Western Australia and has received rave reviews for the innovative content.