Create a fabulous getaway in your own backyard. Check out all of the wonderful products available on the #Calflame websitewww.calflamebbq.com. Your outdoor living space can be an extension of your interior home decor or you can create something total different to enjoy with friends and family.
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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.
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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).
Will you dine on the world’s most popular food today? The answer is “yes” if you plan to eat pizza, according to the USDA. In an analysis of pizza consumption, government researchers estimate that a substantial 13 percent of Americans aged two or older eat pizza on an average day. A government analysis of pizza consumption might seem a bit silly, but it’s actually important because the dish plays such a big role in the American diet. Pizza accounts for a large portion of our daily intake of protein, calcium, sodium and other nutrients- – not to mention calories.
Younger Americans eat the most pizza. Twenty-two percent of children and teenagers (aged six to 19) eat pizza on an average day. Among those who do, the largest share have it for lunch (44 percent) and another 42 percent for dinner. The remainder eats it as a snack (10 percent) or even for breakfast (four percent).
The likelihood of eating pizza on a given day declines with age to a low of six percent among people aged 60 or older.
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I bought this grill after reading glowing reviews about Cal Flame in a magazine. As soon as I saw the G4 Grill, I was very impressed. This grill is heavy duty and to me, both looks and feels professional and top grade. I swear that this grill is magic because every time I cook on it, my food turns out perfectly. I totally want a whole outdoor kitchen area now and can’t believe how great the G4 is. I’ve also gotten a lot of compliments from friends and neighbors, which is always nice. I definitely plan on buying more Cal Flame items in the future – I don’t think you can beat the quality or value of this grill. Awesome A+++.
Chelse Murphy, Atlanta, GA
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