Grilling With Almond Wood: Flavorful And Sustainable

(NAPS)-When it comes to grilling food, where there's smoke, there's flavor-usually a very specific flavor depending on the type of wood that's being burned.

That's the word from a number of restaurants, many of which have been stepping up their game by introducing beef lovers to the various flavor profiles offered by different types of wood.

Many chefs are known to have different preferences when it comes to which particular wood to feature when preparing steaks, burgers, kebabs, ribs and more.

While some might choose to use mesquite or maple, others prefer pecan, peach or cherry. Each type of wood imparts a slightly different taste or nuance, along with a signature smoky, authentic character that strikes right at the heart of what makes for a memorable meal.

One steak house chain uses aged almond wood in all 10 of its restaurant locations where it grills all its steaks, chops, ribs and seafood over an open fire.

Said David Glennon of Tahoe Joe's Famous Steakhouse, "It's not unusual for us to have guests ask us, 'What's Tahoe Joe's secret ingredient?' because they're trying to figure out that one special taste they can't quite figure out. That's the almond wood."

The company's decision to use almond was only partly influenced by flavor. "Certainly, beef and almond have a real love affair going on," Glennon acknowledged. "Meats sear to a beautiful crust over the high heat of almond wood, and almond's sweet smokiness just blends perfectly into that tender juiciness all beef lovers appreciate."

While flavor alone would have been enough of a reason to choose almond, it is also a matter of sustainability that made almond the signature wood of the restaurant chain.

California is one of the largest worldwide producers of almond trees, which must be carefully pruned and maintained to yield the highest possible crop output. This leaves a wealth of leftover almond wood trimmings available year-round that can be used without harming the trees.

"Enlightened Hospitality is at the core of our customer experience," Glennon added. "To us, that not only means treating every guest as you would a friend in your own home, but also ensuring that we create memories with our scratch-made menu, and that begins with the smoky sweet flavor that only almond wood imparts."

When you're doing the grilling, consider these three tips:

1. Test the heat. Hold your palm about three inches from the grill for five seconds. If you can't, it's too hot. If you can for much longer than that, it's not hot enough.

2. Sauce smart. Don't add sauce during the first two-thirds of cooking time or it may burn.

3. Let it rest. As tempting as it may be, don't eat the meat right away. Let it sit for a few minutes so the juices can permeate through.

To learn more, visit www.tahoejoes.com.

To get the most flavorful steaks, some chefs might choose to use mesquite or maple wood when grilling; others prefer pecan, peach, cherry or almond wood.

Tips For Grilling On The Go This Summer

(NAPS)-Modern camping has evolved in every way-and for some, roasting weenies on a stick just doesn't cut it anymore.

In fact, according to the 26th Annual Weber GrillWatch Survey, more than 40 percent of grill owners like to pack their grills when heading off to their favorite campsite.

Outdoor enthusiasts are taking control of their menus by starting with equipment that can deliver a fireside four-star meal.

With camping season upon us, it's time for a refresher course to help keep you and your campsite in top shape.

"Most people want to enjoy more than just hot dogs and burgers when they're grilling on the go," says Kevin Kolman, Weber's Grill Master.

"Having a powerful, portable grill gives you a lot more options for cooking than just about anything you can imagine."

If you're planning a summer camping trip, you'll want to be prepared. Check out these tips from Weber for safe and fun grilling on the go:

o The Grill: When it comes to grilling and outdoor cooking, the debate over gas versus charcoal could rage all summer long. "Gas and charcoal grills are both available in portable models," says Kolman.

"It's really about a lifestyle choice. Gas is more convenient and quicker, but charcoal is really ideal when you have the time to kick back-like on a camping trip-and tend to the flames."

o Fill 'er Up: Make sure to bring enough propane or charcoal to keep the fires burning for your entire trip. On average, a 20-lb. propane tank will last for approximately 12-14 hours-but you'll need an adapter hose to attach it to a portable gas grill.

A smaller, easy-to-tote 1-lb. tank will last for approximately an hour and a half, so make sure to plan your meals and pack accordingly. For charcoal grills, you'll need about 50 briquettes to fuel a standard stand-up charcoal kettle-so plan to use 30 briquettes each time you grill for a compact model, like a Smokey Joe.

o Safety First. Always make sure you are grilling on stable, flat ground and are at least five feet away from anything flammable.

o Use Your Head. Make sure you extinguish your grill properly. Your grill should be cool to the touch before you dispose of spent charcoal ashes.

Check with your campground to locate the proper place to dump ashes. Store your LP tank in the car in a secure upright position when not in use.

o Stay Grounded, but Reach for the Stars. "There's almost no limits on what you can grill outdoors vs. indoors," says Kolman. "With camping, I would recommend looking for recipes that are a little more portable, have fewer ingredients and are easy to clean up.

" Kolman suggests kebabs for the ultimate in convenience, but also challenges grillers to try pizza, scallops and even cake on the grill. "With the right grill and preparation, you really can do it all."

For more tips, recipes, and grill and accessory information from Weber, visit www.weber.com.

Weber's new Q1200 portable gas grill weighs just 31 pounds and is easy to tote anywhere-like America's No. 1 place to grill away from home: camping.

Five Tips for Incredible Outdoor Cooking

(NAPS)-You can step up your grilling game this summer with some insider tips and tricks from Chef Kevin Gillespie, BBQ expert, restaurant owner, cookbook author, and fan favorite from Bravo's "Top Chef."

From temperature tips to unexpected ingredients such as hard cider, Kevin has some great tricks to make your grilling easier and even more delicious:

1. Make sure your grill marks are brown, not black. Dark char can give food a burnt taste.

2. Have all your ingredients and tools readily available. The grill cooks foods faster than most traditional cooking techniques, so be sure to watch carefully and have what you need close by.

3. Be generous when seasoning. With a grill, there's less surface area than when cooking on a stove-all those gaps in the grates on the grill-so salt, pepper and other seasonings may fall through.

4. Temperature is key when grilling. A general rule of thumb is to cook on medium or medium-high heat. The hand trick is good to go by. Carefully hold your hand 6 inches over the surface of the grill. If you can count past 3, the grill is too cold. If you can't count to 3, it's too hot.

5. Using cider, such as Angry Orchard Hard Cider, for your marinade, as an ingredient or on its own produces juicy, tender meats while infusing a refreshing, fruit-forward taste into every bite.

It also helps to create that golden-brown grill mark color you're looking for as the sugar helps to caramelize the outside of your meats. Hard Cider is also a refreshing alternative to beer and wine when grilling or for any occasion.

Angry Orchard Crisp Apple is available in 12-oz. and 16-oz. cans, so you can flip a burger with one hand and hold your cider in the other-it's handy when you're on the go, too.

This fresh take on a classic BBQ recipe is simple and delicious:

Cider Can Chicken

Serves 3-4

1-roasting chicken, approx. 4-5 pounds

2-cans Angry Orchard Crisp Apple cider

2-Tablespoons chopped fresh herbs

3-cloves garlic, finely chopped

2-ounces olive oil

Pepper, to taste

The day before, brine the chicken: Dissolve 1 Tablespoon Kosher salt and 1 Tablespoon sugar in one can of Angry Orchard Crisp Apple cider.

Mix in 1 Tablespoon chopped herbs and 1 clove chopped garlic. Submerge chicken in brine overnight, adding water (or cider) if necessary.

Preheat oven to 300 degrees, or light a grill and set to low heat.

Remove chicken from brine, rinse thoroughly and pat dry. In a small bowl, whisk together 4 ounces of Angry Orchard Crisp Apple cider, remaining herbs (whatever you can get your hands on-thyme, sage, rosemary, etc.), remaining garlic, and olive oil. Rub dressing all over chicken, and season liberally with remaining salt and pepper.

Stand chicken straight up and nestle firmly on top of can; the chicken should remain vertical. Place chicken in a wide roasting pan or directly on the grill, and cook until the juices run clear and chicken is cooked through, approx. 30-40 minutes.

Cooking times will vary based on heat and method. Remove chicken from the oven and let rest for 10 minutes. Carefully remove the can of cider, and serve.

For more recipes, visit www.AngryOrchard.com.

Cooking great chicken outdoors can be easy with the help of a can of hard cider.

Chef LaDuke Shares Secrets For Successful Grilling Season

(NAPSI)—If warmer weather has you craving fresh, grilled food, Red Lobster’s Senior Executive Chef LaDuke has some helpful tips for you this grilling season.

Or, if you prefer to save time and eat from the experts, be sure to visit Red Lobster to enjoy delicious seafood, steak and chicken, prepared by trained Grill Masters.

1. Clean Reigns Supreme. Whether grilling fish, steak or chicken, a clean grill is a must. Start by scraping the grill with a wire-bristled brush to remove any remnants from previous grilling.

Then, using a non aerosol product such as a towel, coat the grill grates with a light coat of vegetable or olive oil to prevent food from sticking.

2. Marinate Gradually. Let your meat marinate in a refrigerator for up to two hours before cooking to infuse the flavor.

Set aside an extra dish of marinade just for basting while cooking to avoid spreading any bacteria. Finally, before putting your meat or seafood on the grill, drain off the excess marinade or sauce and pat dry.

3. Identify the Hot Spots. Check the grill for hot and moderate temperature zones. The chefs at Red Lobster do this by briefly running a hand about three inches above the grill.

It should be at least at 500 degrees for meat and fish. For even cooking, place thicker foods at the center of the grill, smaller pieces toward the edges, and leave one inch of space between each piece of food.

4. Check the Clock. Steak, fish and chicken can all be grilled at the same temperature, but they require different grill times. Fish, depending on thickness, should be cooked for about two to three minutes on each side.

Steak, depending on preference, should be cooked for about four to five minutes on each side. For boneless chicken, cook for about four to five minutes on each side. And for bone-in chicken, cook for six to eight minutes and always use a meat thermometer to ensure a proper temperature of 165 degrees.

For additional grilling tips and seafood recipes, visit www.redlobster.com.

The Best Recipe for A Great Grilling Season Is “Safety First”

Grilled New Orleans Style Shrimp Recipe below Grill Safety Article.

(NAPSI)-Grilling is one of America's favorite pastimes and a popular summer activity in backyards across the country. More than 60 percent of American households will cook kabobs, fresh vegetables, and of course meat on propane grills this summer, according to the Propane Education & Research Council (PERC). PERC is an energy check-off program dedicated to safety and training for the propane industry.

"Summer is a time to enjoy the outdoors with family and friends," says PERC President and CEO Roy Willis. "And with the onset of warm weather, it's also a good time to review outdoor safety tips, including safe grilling techniques."

Willis offers families some simple reminders for preparing and maintaining safe cooking conditions while using propane grills. Before using the grill, he recommends reviewing and following all grill manufacturers' instructions.

"If you buy a propane-powered grill and assemble it yourself, follow the manufacturer's instructions to the letter," Willis says. "Better yet, have the grill assembled before you bring it home. If you're planning a more elaborate outdoor kitchen, be sure to get in touch with your nearest propane professional for tips on products and access to qualified installers."

Next, the location of the grill is an important consideration. PERC reminds families that the only safe location for any grill-including propane cooking units-is outside in a well-ventilated area and a safe distance from the home.

"Grills should never be placed in a confined area," Willis says. "Make sure your grill is at least five feet from your house on a level surface away from siding, outdoor furniture or anything else that could be a fire hazard.

It's something that you don't always think about when you're grilling, but it's a basic safety measure that's easy to implement."

Whether the grill is equipped with an automatic ignition or needs to be lit manually, the manufacturer's instructions should be followed precisely.

"Always use caution when lighting the grill and never stray from the grill manufacturer's instructions," says Willis. "If the flames go out for any reason, turn the grill and gas off and wait 15 minutes before relighting it."

PERC also encourages families to keep the top open when lighting the grill. This allows for ventilation and ensures that propane vapors are not being released into the confined grilling area.

Finally, proper storage of propane cylinders is an essential safety step when using propane-powered grills.

"Be sure to store propane cylinders upright and outdoors, and keep cleaning fluids, oil-soaked rags, gasoline or other flammable material away from cooking areas and gas appliances,"

Willis says. "Removing combustible materials from any heat source is always a good idea."

PERC reminds families that propane is a safe fuel when handled properly, and encourages grillers to learn about additional resources on www.usepropane.com.

"Grilling is an enjoyable way to prepare food and celebrate warm weather," Willis says. "Enjoying warm weather throughout the summer can be easy with safe, efficient propane grills."

Growing up in Cajun country in southern Louisiana, Willis learned to appreciate good food. In order to share his love of propane grilling, Willis shares one of his favorite grilling recipes.

"On the bayous, seafood was a part of our culture, so putting a Louisiana twist on grilling comes naturally for me,"

Willis explains. "But enough about me; grilling is the main topic here, and of course propane is the main ingredient. So let's get cooking."

Grilled New Orleans Style Shrimp

1½ lb large shrimp

2 tbsp olive oil

3 medium garlic cloves, minced

6 tbsp unsalted butter

2 tsp chili powder

2 tsp black pepper

4 tsp Worcestershire sauce

1 tbsp fresh lemon juice

¾ tsp salt

Toss shrimp with oil, garlic and ½ teaspoon salt and marinate at cool room temperature for 15 minutes.

While shrimp marinate, prepare grill for cooking. If using a propane grill, light the grill according to the manufacturer's instructions. Remember to keep the top open. Once the grill is lit, the lid can be closed in order to preheat burners. Preheat the grill for 10 minutes, and then reduce heat to moderately high.

Heat butter, chili powder, pepper, Worcestershire sauce and remaining ¼ teaspoon salt in saucepan over moderately low heat, stirring, until butter is melted. Remove from heat and stir in lemon juice.

Thread shrimp onto a skewer and grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

Grilling Corn Juicy Sweet Barbecue Treat!

Grilling corn is a real summer tradition. Corn on the cob, piping hot off the grill and covered in butter and salt, is a part of our cultural heritage - as American as Mom's apple pie on the Fourth of July.

In fact, corn is more American than you may realize. Corn is only one of the two major domesticated food plants in the world that is native to the Americas (the potato is the other).

Over 8,000 years ago the first corn was planted in what is now Mexico. Today, sweet corn is one of the worlds major crops and more corn is grown in the United States than in any other place on Earth. It's no wonder that grilling corn is seen as a necessary part of any summer cook-out.

The problem is that while a lot of corn is grilled, not a lot of corn is grilled well. The aim of this article is to remedy that fact and make sure that the next time you're grilling corn, you're grilling it right.

The first step in grilling corn is getting your hands on the best corn you can. Because the best materials guarantee the best results, you want to make sure that you start with the freshest, sweetest corn available.

If you live in or near a rural area, get it straight from the farmer or a roadside stand. In more urban areas, look for farmer's markets or produce stores.

Like any other produce, corn is best straight off, in this case, the stalk. Never purchase corn that is already husked.

The corn husk protects the corn and helps to retain the corn's natural moisture. Pre-husked corn will always be an inferior product when compared to corn still in the husk.

Finally, when you have found the freshest corn, look for the best ears available. Pull back the the top of the husk and take a look at the corn itself. A good ear of corn will have large, even, milky colored kernels all around the cob.

The next step in grilling corn is preparing the corn for the grill and your grill for the corn.

Preparing the corn is easy. Fill a large bowl or small bucket with fresh cold water and immerse the corn, husk and all, in the water. Let the corn soak for about 15 or 20 minutes.

Letting the corn soak in water allows the husk to absorb additional water. This water will helps properly cook the corn once it's on the grill.

While the corn is soaking, start your grill. Corn, like any vegetable, cooks best over medium heat. So, you want your grill to be hot, but not too hot.

If you can hold your hand a few inches over the grill for three or four seconds, you've got the heat about right. When the grill is ready, remove the corn from the water and place it, husk and all, on the grill.

Why leave on the husk? Remember, the husk is nature's way of protecting the corn from damage.

It provides the same protection on the grill, letting the corn cook and steam while preventing the cob from drying out and burning.

Let the corn cook for about 15 minutes, turning whenever the husk starts to char. Once the husk is thoroughly charred, the corn is done. Remove it from the grill, let it cool, peel back the husk and serve it with butter and salt.

That's all there is to it! Grilling corn is a snap once you know how to grill it right.

Photo by arztsamui