BBQ Herb Garden

It is time to plant your very own BBQ Herb Garden! The weather is warming up and spring is here. If you plan to sow your seeds, now is the time. If you want to start from nursery stock, then you have a few more weeks. Planting a barbecue herb garden can be easy and fun.Sound of Music Audio Panel

If you are unsure of digging up a part of your yard for this, then plant in containers. Container gardening offers mobility, easy access and beauty, plus you get more bang for your buck. Most any kind of a container can be used for container gardening. Making sure that the container has good drainage is the most important thing. Different heights, widths and even colors can make the garden interesting. Just be aware that the smaller the container, the faster that the plants will dry out. Another thing to consider is to keep plants that share the same kind of watering, sun and soil preferences together. For instance, rosemary, thyme, sage and basil like to dry out between watering, where as parsley, chive and mint prefer more moisture.waterfront hotel restaurant outdoors phuket thailand

Start by picking a sunny spot, preferably near your grill or kitchen, so the picking is easy. Most herbs need about 6 hours of sun a day, but that means morning sun preferably. The sun during the hottest part of the day will scorch most plants and dry the containers out, so make sure that the plants are shaded during the hottest part of the day. Make sure that the soil used is high quality potting soil that has good drainage. Most herbs are happier when they are not fertilized, but if you feel you must, make sure that they have been watered first. Putting fertilizer on plants that have not been watered will burn the roots and kill the plant.

Pick plants that you find yourself cooking with the most. Basil might be a real favorite to use in the summertime with tomatoes. Rosemary might be an herb that you not only cook with, but like the look and fragrance. There are not many rules in container gardening other than mixing the plants that have common soil, water and sun preferences.Cal Flame BBQ Island with Cabana

There are perennial and annual herbs. The perennial herbs come back year after year. Perennial herbs include Mint, Rosemary, Thyme and Sage. Annuals or biennials last one to two seasons and need to be replanted each season. Annual herbs are Parsley, Dill, Cilantro and Basil. Each has its own value for cooking. Now to the herbs and what herbs you might want in your own container garden….

Read the rest of the article, and see which herbs to plant here: http://bonesuckin.com/Bone-Suckin-BBQ-Garden.html

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Bone Suckin’ Sauce is the serious barbecue, grilling & marinating sauce for land & sea. Amplifies that Bone Suckin’ flavor! Bone Suckin’ barbecue sauce is a gluten-free, Western North Carolina tomato based sauce sweetened with honey & molasses with spices and an irresistible flavor. “Bone Suckin’ Good.” Shop Now

Bone Suckin’ Sauce is a Trademark of For’s Foods, Inc.

Use your freshly planted herbs and Bone Suckin’ Sauce on freshly grilled meats off your Cal Flame BBQ Outdoor Kitchen. Find more information about Cal Flame BBQ products at CalFlameBBQ.com.

Eat Healthy with Cal Flame BBQ Grills

Healthier Cooking Methods: Grilling versus Frying / Nutrition / Healthy Eating
www.fitday.com

Cooking methods have a significant impact on the quality of food you consume. Grilling and frying are two popular methods used to cook food. To grill foods, you place them on a wire grid placed under or above a dry heat source. The food is cooked by thermal radiation. It is also referred to as broiling or pan grilling.

Fried foods are usually dipped into a fryer or pan that contains very hot oil or fat. Foods may be deep fried or shallow fried. The high temperatures and high heat conductivity cooks the food. This yields attractive, crispy food with a great aroma. However, the quality of food drops considerably when fried. Many fried foods can be grilled as a healthier alternative.

Disadvantages of Frying

When foods are fried, they absorb a lot of fat. Even if the food was a low fat item, it ends up with a high fat content when fried. When consumed, it increases the blood cholesterol level. High cholesterol levels pose greater risks to health. Arteries get clogged over time. This prevents the smooth flow of blood and increases blood pressure. High cholesterol levels also increase the risk of stroke, cardiovascular disease and type 2 diabetes.

Higher calorie intake from fried foods results in weight gain. It becomes more difficult to manage a healthy weight program when fried foods are eaten regularly in the diet. Other foods, such as vegetables, loose much of their moisture and easily perishable vitamins when fried. This is because of the extremely high temperatures of the heated oil. Although fried food may be tasty with a great texture, it is harder to digest than grilled foods. This is because of the high amount of fat absorbed by the food as it cooks. Foods with a high fat content exert more pressure on the digestive system and organs. This contributes to disorders of the digestive tract. It also exacerbates conditions such as ulcers and gallstones. A healthier cooking alternative to frying is grilling.

Health Benefits of Grilling

Grilled meats have a reduced fat content. This is because the fat drips off as the food cooks. It results in healthier meals and makes it easier to manage a low fat diet. Grilled foods also have lower calorie content than fried foods. This helps in weight management and keeping fit. Reduced fat intake helps to lower bad cholesterol levels in the blood. Healthy cholesterol levels improve cardiovascular health. Various health conditions such as obesity, stroke, heart disease, high blood pressure and type 2 diabetes become a risk with fried foods.

When you grill your food, it helps to reduce the risk of such diseases. It also ensures that you get more value out of your food. This is because of the shorter cooking time involved when you grill. It results in minimal loss of moisture and vitamins from vegetables. This ensures that as much of the nutritional content is retained in the food when cooked. Healthy cooking contributes to good health and overall wellbeing.

Cal Flame Shares Labor Day BBQ Recipes

Cal Flame Labor Day BBQ Recipes 
Try these recipes for Labor Day, the last big cookout day of the Summer
http://allrecipes.com/recipes/holidays-and-events/labor-day/bbq–grilling/

Steve's Bodacious Barbecue Ribs

Grilled Peaches and Cream

Unusual Foods to Grill:

Peach Pie the Easy Way
Caramelized peaches wrapped in a buttery crust and then cooked over a charcoal grill until crispy and golden brown? Yes, please. These half-moon pies aren’t just delicious; they’re also the neatest way to eat a gooey, oozy fruit pocket, since you don’t have to worry about cutting slices (just let people pick theirs up and eat with their hands). 

http://www.oprah.com/food/Grilling-Recipes-Unusual-Foods-to-Grill/1

Cal Flame BBQ Recipe – GRILLED T-BONE STEAKS WITH BBQ RUB

Grilled T-Bone Steaks with BBQ Rub -- This could be called beef at its best. A simple rub including chili powder, garlic and brown sugar adds that special touch.

http://www.beefitswhatsfordinner.com/recipe.aspx?id=741

 

Cal Flame offers a complete line of BBQ & Hearth products to transform any backyard into a Home Resort!

Take a moment to learn more about Cal Flame – http://youtu.be/Ko7q6Rjqpgo

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EIGHT THINGS NO ONE EVER TEACHES YOU ABOUT GRILLING

Food-on-grill-1024x807TV’s grilling expert offers barbecue techniques for how long to grill, how much to grill, and pretty much everything else you need to know for perfect meat this summer

By Steven Raichlen
Esquire Magazine, May 2014

1. Get the Grill Screaming Hot
For steaks, chops, and burgers, hold your hand three inches above the grill grate and start counting, “One Mississippi, two Mississippi, etc.” If “ouch” comes at two or three Mississippi, your grill is properly preheated.

2. …and Squeaky Clean
Always clean your grate immediately before and after cooking, using a long-handled stiff wire brush. In a pinch, you can scour the grate with a ball of crumpled aluminum foil held in tongs.

3. …and Well-Lubricated
Use a tightly folded paper towel dipped in vegetable oil or a chunk of bacon fat held at the end of your tongs to oil the grate before you put on the food. Or do as Israeli grill masters do: Impale half an onion on the end of a barbecue fork. Dip the onion in oil and rub it across the bars of the grate.

4. Edible Skewers
Skewer meat or seafood on sprigs of fresh rosemary (great for lamb), cinnamon sticks (great for pork and peaches), or lemongrass stalks (great for chicken, shrimp, and swordfish).

5. The Beer Bottle Basting Brush
Open a longneck bottle of beer, cover the mouth of the bottle with your thumb, then shake it. Gradually slide back your thumb and direct the resulting stream of beer on the meat.

6. The Four-Finger Thermometer
Form the “okay” sign, touching the tip of your thumb to the tip of your forefinger. The pad of flesh at the base of your thumb will feel soft and squishy — exactly the same way a rare steak feels when you poke the top with your forefinger. Now move the tip of your thumb to the tip of your middle finger: That’s medium-rare. Thumb to the tip of your ring finger: medium. Thumb to pinkie: well-done.

7. Cook on the Coals
Lay sweet potatoes, onions, and even corn in the husk directly on the embers. Roast, turning with tongs, until the skins are coal black. When you scrape off the burned skin, the vegetable inside will be supernaturally sweet and smoky.

8. The Indirect Method
Solves several potential problems: Large or tough foods have time to cook through without burning. Fatty foods don’t cause flare-ups. And because you measure the cooking time in hours, you don’t have to worry about split-second timing. To set up a charcoal grill for indirect grilling, light the coals (ideally, lump charcoal) in a chimney starter and dump or rake them into two mounds at opposing sides of the grill. Place an aluminum drip pan in the center. (The pan serves to catch the dripping fat, while obliging you to configure your fire the correct way for indirect grilling.) Next, place the food to be grilled in the center of the grill, away from coals, over the drip pan. Close the lid and adjust the vent holes (more air, hotter fire; less air, cooler fire) to obtain the desired temperature — usually moderate (300 to 350 degrees) for roasting whole poultry or pork shoulder. The ultimate meat for indirect grilling is that barbecue icon of the Carolinas: pork shoulder (sometimes called Boston butt). The relatively high heat (higher than the true low and slow barbecue of the American South) produces succulent meat with a crackling-crisp crust, while deftly eliminating the risk of flare-ups.

Cal Flame Barbecue & Hearth Products!

Cal Flame offers a full line of barbecue and hearth products to enhance your outdoor living space and make your summer the best you’ve ever had.

Cal Flame Product Line

Cal Flame Outdoor Kitchen Food on grill

 

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Memorial Day Grilling Made Simple!

Heat up your Cal Flame Grill.  It’s time to make your Memorial Day menu. Have plenty napkins on hand because these recipes are finger licking good!http://www.foodnetwork.com/grilling/grilling-central-barbecue/best-backyard-barbecue-recipes.html
Cal Flame BBQ Island
Best Backyard Barbecue Recipes : Food Network
www.foodnetwork.com
Delight family and friends at your next cookout by firing up your Cal Flame Grill and serving up amazing  barbecue recipes, including ribs, brisket, smoked salmon and more from Food Network.

Outdoor Grilling Tips for Women: 5 Common Problems Solved

 

 

 

 

 

 

Food-on-grill-1024x807

www.calflamebbq.com

MC: I just got my hair to cooperate in this humidity, and sweating over a hot grate all night isn’t in the cards for me (or these beach waves). What are some pre-party time savers that will let me kick back and relax with my guests?

EK: I grill up an antipasto appetizer platter before I get dressed. Since it’s served at room temperature, I can set it out before the party starts. And once your main dishes are cooking, you can close the lid and let the grill do all the work while you pour yourself a glass (or goblet) of Pinot.

MC: I asked my guy to watch the grill for five minutes, and now the kabobs I spent all last night chopping veggies for and marinating are incinerated. What gives?

EK: That’s why women make better grill masters. For men, grilling can be a testosterone-fueled game with fire — the bigger the better. But in reality, a grill is just like an oven: You have to cook things at the proper temperature. If you’re using gas, there’s no reason to go above 500 degrees. For charcoal grills, pour in 50 briquettes, not half the bag. This isn’t a bonfire.

MC: I even nuke my hot dogs. How do I avoid giving my guests a parting gift of salmonella?

EK: Know when to use direct or indirect heat. Direct heat means the fire is under the food and is used for anything that cooks in 20 minutes or less — burgers, shrimp, and skirt steaks. For bone-in chicken and fish fillets, the indirect method is best so that heat comes at the food from the sides. Don’t skip the 10-minute preheat, and coat your food in olive oil to prevent grate stickage — a little EVOO isn’t bad for the cuticles, either.

MC: Dry rubs, slathered sauces, marinades — does my food really need all that to taste good?

EK: All it takes for great-tasting grilled food is olive oil, salt, and pepper — which also makes it blissfully swimsuit- and diet-friendly.

MC: How do I make sure my Peter Som dress isn’t splattered with food by the time I’m done?

EK: Food needs to be turned, at most, once. Invest in 12-inch-long locking tongs, then pull long hair back into a chignon and roll up billowy sleeves (you can let both down once you’re done).