As we enter 2024, what’s new and hip in the grilling world? What do you have to look forward to when cooking your next dish? And what technology will help you keep up with the Joneses?
Grilling is an art form, which is why one of the biggest trends this coming year—that will also affect a lot of other trends—chefs getting creative with how they cook, what they cook, and what they use to cook.
The rise in food costs and technology enhancements are two key factors in this creativity boom. Cooks of every skill level need to make the best out of what they have. Cost-effective ingredients and recipes that may not be mainstream fuel this adventure into new culinary artistry. Some cuts of meat to focus on are pork shoulder (or Boston butt), uncured pork belly, beef chuck roast (aka the poor man’s brisket), and chuck roll.
Ultimately, with the increase in creativity, great flavors will no longer depend on skill or money.
How do you get better control and reliability over your cooking process? Embrace technological advancements in barbecue technologies. Wireless temperature probes and automated temperature controls are a couple of tools that will become more standard this year.
The more our country’s immigrant population grows, the more we’ll find global flavors melting into regional flavors. This mix of exotic flavors will include Tandoori chicken burgers, bulgogi cheesesteak, or combining traditional Texas barbecue with Thai cuisine. African cuisine is also on the rise. Think beef kabobs with peanut powder, cayenne, ginger, and hot paprika, or a fruity barbecue sauce known as monkey gland sauce.
Purists might believe mixing flavors from different regions is wrong, but fusing unique flavors together is about to give your taste buds an explosion of flavors you never expected.
Although plant-based meats, such as the impossible burger, are on the decline (their stock dropped to $9 a share in December of last year, possibly because they are highly processed), plant-based options will continue to be the go-to health-conscious alternative.
Along with these vegan meats, cost-effective fruits and vegetables (think smoked cauliflower or grilled peaches) will also become a mainstay on the grill if nothing more than to maintain diverse, healthier menus.
Grilling has grown in market share over the past few years due mostly to expanding ecommerce networks and social media advertising capabilities. However, one of the hottest trends this year won’t be your everyday gas-powered barbecue grill.
The griddle’s large cart with multiple propane burners and knobs to control heat on an oversized metal plate’s growing in popularity. Unlike a traditional grill, the griddle allows you to “grill” unorthodox foods, such as eggs, bacon, pancakes, and smash burgers in the comfort of your backyard.
Pellet grills will also spread in favorability over the coming year as they enhance their technological offerings. With the power to get hot enough to sear steaks, the ability to control the heat with a smartphone, and allowing for the option of open-flame cooking, the pellet grill will see a fiery rise among grill masters.
Smokers are rising in popularity over the traditional barbecue as well, if only because it’s the best way to create the most mouth-watering barbecue ribs or brisket.
As barbecue fever sweeps the nation, outdoor kitchens will continue to grow in popularity. Jump on the barbecue island train or expand your outdoor kitchen today with DIY BBQ’s suite of frame modules, specialty modules, and pre-designed island kits.
]]>Add a cast iron pan to your grilling adventures and create unique ways to cook and sear over the intense heat generated by your barbecue.
For years of grilling with your cast iron cookware, follow these important maintenance tips.
We’ve said it a lot, so it must be important. Seasoning your cast iron cookware adds a clean non-stick layer to your pan and protects it from deteriorating with rust.
To perfectly season your cast iron cookware, thoroughly wipe or spray with canola, grapeseed, or coconut oil the same way you would your grill. Wipe away any excess oil and place the entire pan in the oven on high heat.
The recent popularity of smoked foods has made finding smoking chips much easier. Most home improvement centers and even some grocery stores now carry them. Be sure to get smoking chips and not the chunks. You may want to move on to the larger chunks once you're more familiar with smoke flavoring. There are many different types of wood that can be used when smoking, but the most common smoking chips are hickory, mesquite, and oak.
One question that always comes up is whether the smoking chips should be soaked in water. Soaked smoking chips will produce smoke for a longer period of time, yet that is not necessarily a good thing. Meat itself carries its own flavor. Too much smoke takes from that flavor. Let the meat do the talking, not the flavor of your smoking chips. Treat smoke as a spice and don't over do it. Until you have experimented and begin to truly understand how smoking chips impart flavor to various cuts of meat, use your smoking chips dry.
If you have a charcoal grill, the smoking chips can be put directly on the coals once they are hot. Give the wood a few minutes to start smoking and put on your meat. If using a gas or electric grill you will need to make a smoking packet. Using aluminum foil, spread a handful of smoking chips on a large piece and fold it over and crimp the edges, making a small packet. With a fork, pierce several holes on one side of the packet. This perforated side is the top. Keep this in mind when placing it on your grill. These holes are how the smoking chips will release the smoke. Place the packet on the heat divert-er plate (under the grill cooking grate). Once the smoking chips start to produce smoke, it's time to start cooking.
It's best to use a two heat zone fire when using smoking chips. That is, charcoal off to one side or only one set of burners lit, if using a gas grill. Place the meat on the cooler side while the chips are smoking on the fire side. We don't want to really start cooking our meat just yet. Let it smoke for about 15 to 30 minutes, then continue the cooking process as usual keeping in mind that the meat has had a bit of head start during the smoking time.
Now that your meat is on the grill and your smoking chips begin to share its smoke flavor with the meat, there are a few considerations to keep in mind. First, keep the lid of your grill closed so that precious smoke doesn't escape. Second, smoking chips will do what wood does when placed near a heat source...catch on fire. This ignition may be accelerated by the grease drippings from your meat. Keep a spray bottle of water handy to extinguish any flare ups. Third, if you are using your smoking chips in a foil packet, add a few more minutes to your cooking time, since the packet is diverting some of the heat away from the meat.
As you experiment with smoking chips, you'll soon become obsessed with the flavors. Try other types of wood. Fruit wood such as apple, peach and cherry are good choices. Online sources can supply you with such smoking chips as ground up wine and whiskey barrels. Advanced techniques involve mixing various smoking chips. Try a recipe of half cherry, a quarter hickory and a quarter of maple. Soon you'll be the pit-master of your neighborhood!
Gary Glen Chicago Barbecue Examiner
With so many options, how do you decide what works best?
First, understand your needs and preferences. Are you looking for speed, efficiency, portability, flavor, or convenience? How often do you cook? Will you host parties? Do you prefer cooking indoors? Are you environmentally conscious?
Once you understand your needs, read on for our handy-dandy guide to the differences between the various types of grills.
It’s best to start with what fuel source you’ll need to meet your lifestyle and pallet preference.
The most common grill on the market, charcoal grills are also the least expensive. Kettle grills have a removable lid while Komodo grills double as a smoker or outdoor oven. While charcoal grills reach the hottest temperatures, they do not have temperature control knobs. Instead, dampers control air flow to fuel the heat. This means it takes more time to reach desired temperatures. Charcoal also produces a lot of soot and ash, leading to much more maintenance. However, these disadvantages are offset by the smoky, rich, charred flavor profile it produces.
Natural and propane grills are the most popular, mostly because they burn cleaner than other types of grills. It’s not because of their lack of unique flavor profile. However, with a push-button start, multiple burners, and temperature control knobs, these grills have a more consistent cook. Burners, valves, vents, and heat shields may need to be replaced often, as do propane tanks. A natural gas hookup would be ideal, but the cost to install one may be out of reach.
An old idea made new again. Pellet grills are fueled by mesquite, pecan, apple, or hickory wood pellets that produce a nice, smoky flavor. They reach desired temperatures quickly and can be used to grill, bake, smoke, or roast. What’s the downside? They require an electrical outlet and are harder to clean due to constant ash buildup.
Speaking of electric, most electric grills are meant for indoor grilling (due to an absence of smoke). They come in portable and tabletop models and require no fuel to operate. A traditional electrical outlet is all that’s required, making them perfect for those who live in an apartment. Though they have a much smaller circumference, they heat quickly and are easy to clean. The only downside is they do not get as hot, nor do they offer any special flavor profile.
Now that you know what fuel you want, it’s time to decide on the model that fits your lifestyle.
The built-in grill is our favorite as they fit quite nicely in our island kits. They may not be portable or easily replaced, but as part of your outdoor kitchen, they are often larger and more appealing. The majority come in stainless steel and include more accessories and reliable heat distribution.
The most common model found at your local hardware stores, standalone grills are generally lightweight and come with shelves attached to either side. They are easy to store but do not come with as many bells and whistles as a built-in grill.
If you go camping, love to tailgate, or need to grill while on vacation, the portable grill is your best friend. Smaller and easy to pack, they have a reduced surface area, so are not great for large parties.
Much larger than a typical grill, smokers are designed to cook large amounts of meat and vegetables over long-periods of time. The flavor may be fantastic, but not so much the maintenance.
So, how much is a new grill going to cost?
Economy grills may fit your budget the best. They won’t last as long due to lower-quality material and limited features, but they’re a great starter grill.
Premium grills are a little more expensive. Higher grade materials help them last longer and they’re far more reliable.
Luxury grills look and feel more exotic than your standard grill. The highest quality material and high-end accessories (such as LED lighting and digital control panels) lead to higher costs.
Whatever choice you make, pick a brand you can trust. DIY BBQ has several trust-worthy brands for your next built-in or standalone grill, including American Made, Blaze, Fire Magic, Lynx, and SummerSet, among others. Choose wisely.
]]>With these ten best practices, anyone anywhere can grill throughout the coldest months of the year.
Break out those winter clothes because you’re going to need them. Sweaters, jackets, warm shoes; wear as much as you can to keep from freezing your keester off while grilling. You’ll also want to wear heat-resistant grilling gloves (not mittens or snow gloves). What should you avoid wearing? Scarves, loose-fitted clothes, or anything that may catch fire when dangling too close to the flames.
Avoid grilling inside a garage or under an unvented patio. Instead, keep your grill away from any combustible materials in a well-ventilated area. To keep the flame from blowing out with a powerful gust of wind, find a place with minimal wind and angle it away from the wind’s direction. As for you, stay inside as much as you can as the grill works its magic.
It may feel like a chore when all you want to do is cook, but safety comes first. Remove any snow or ice that surrounds the grill to help the barbecue heat up faster. Then, clear a path from your home to the grill to rest assured you won’t sprain an ankle. Lastly, check for frozen lids or knobs. If you find them, use a hairdryer to thaw them out.
It’s cold outside, which means cooking time will need to be extended. Why? Because the grill takes longer to heat up. It also won’t burn as hot as it does during warmer weather. And what do longer cooking times equal? More power to fuel the flame. Whether it’s natural gas, propane, or charcoal, know that you will need more fuel to make the same amount of food. Be cautious when using propane as well. Depending on how cold it is, propane may remain a liquid and fail to power your grill properly.
Cold weather will do everything in its power to cool your grill and your food. Making sure the lid is closed while cooking will help cook your food faster. But you also want to remember to protect your grill with a heavy duty cover when not in use to keep the elements from causing any long-term damage.
Stick to what you know and love when grilling in cold weather. As mentioned above, constantly opening and closing the lid will continually expel heat and cause your food to take longer to cook. This could lead to burning or overcooking your food. Foods that include a lot of flipping, basting, experimentation, or a lot of attention may need to wait until the weather warms up.
We may be tenderizing a dead cow, but it’s important to remember that colder weather means longer cook times. Plan on a longer pre-heat time and add more to time to your cooking schedule to accommodate fluctuations in heat and other factors. A good rule of thumb – double the pre-heat time you need in the summer. It may be harder to gauge correct temperatures when it’s cold and dark around the grill as well. Therefore, it’s good practice to use a meat thermometer as much as possible,
This may seem like a no-brainer, but in cold weather, your cooked food will drop in temperature much faster once pulled off the grates. Prepare a warm server dish to transport your food to the warmth of your home prior to removing your food from the grill.
As discussed in our blog titled “Cook With Iron,” cast iron heats up quickly and retains that heat longer. If you do not have cast iron cooking grates, it might be time to invest in some. It only adds to the strength of your cook.
No, not that way. Because there are less daylight hours in the winter, you want to make sure you have ample lighting when heading out to cook your dinner as the sun sets.
]]>Cutouts are additional frame pieces that must be added to your main module so your appliances have a place to live. Cutouts come in one of two types:
Cutouts are necessary not only to lay the foundation for and hold the appliances in place, but to strengthen the integrity of the main modules when they need to be cut.
The following appliances will need a cutout kit to be installed: Grills, smokers, side burners, sinks, refrigerators, freezers, ice buckets, trash chutes, cutting boards, doors, and drawers.
If you’ve been thinking about installing a new barbecue island from the ground up, perfect. This will allow you to build out your island just as you want from the beginning. After selecting a DIY BBQ island kit (or creating a custom island, which may also include a backsplash, an overhang, or something a little special), the next step is choosing your appliances.
Why, you ask? Because each appliance you choose to include, from the grill to the cutting board, needs its own cutout. Knowing the appliances that will be installed will guarantee you’re choosing the right island kit.
Follow these steps to install your cutouts.
If you have a completed barbecue island with all finishing material installed, it will take a bit more time and patience to add new appliance cutouts or modules.
You’ll want to start by purchasing your new appliances, modules, and cutout kits. Measure the appliances to make sure they fit where you would like them to be installed.
Once you have them marked, it’s time to tear away the finishing materials covering your frame. Be careful when tearing apart the materials that you do not damage the module frame. Also, make sure you have additional finishing materials you can use to rebuild before tearing apart the old material. If you do not have replacement materials, you may consider tearing away the finishing materials from the entire module.
Once the finishing material has been stripped away, install the modules, cutout kits, and appliances. Then reapply the finishing materials.
How do you do that? Great question. We’ve compiled several general steps to help protect your barbecue island over the winter.
(Please note: these steps apply to those who encounter frigid temperatures during fall and winter. If you live in Florida, Southern California, Arizona, or other southern states — enjoy your winter grilling!)
Residual grease and food trap moisture, which promotes oxidation and rust. They also attract mice, spiders, and other insects looking to stave off the cold. So, make sure to remove these elements from the grates and burners, the inside of the lid, and your grease trap. Once this is done, clean the outside of dirt, grime, and dust collected over the summer.
Use coconut oil, palm oil, or grapeseed oil to coat your cooking grates, much like you would when seasoning the grill. This will help the grates repel moisture and keep from rusting. Make sure to turn your burners on high after coating to burn off any excess oil.
Because you won’t be using the grill, you want to make sure spiders and other insects do not nest inside the venturi and burner ports. To do this, you will want to remove the burners (as indicated by the owner’s manual) and wrap them in plastic. You can leave them on the grates before closing the lid. It might be good to also wrap the orifice that feeds the burners.
For your protection, it’s always best to remove your propane tank, especially in harsher weather. Wrap the gas line in plastic and store the tank in a safe, well-ventilated area away from dryer or furnace vents.
If you expect to brave the cold and barbecue a few times over the winter, it’s fine to leave your propane tank housed within the island. Just make sure the tank is off, disconnect the gas line, and wrap the connectors in plastic when not use.
If you have electric ignition systems, you will also want to remove any batteries so as not to lead to corrosion.
Prolonged exposure to the elements can decrease the life of your grill. So, unless you want to buy a new one in the Spring, make sure to cover your investment with a textured vinyl grill cover.
Your countertops will take the brunt of the weather, so keep them protected. Polish your stainless steel, oil and/or seal your wood, and seal your stone.
The following steps are for those with specialized appliances installed in your island.
If your barbecue island has any drawers, cabinets, or doors, thoroughly clean them to remove possible food, spices, and grease. Not only will these elements attract insects, mice, and spiders, but any residual food stuffs may decay or rot, rusting and/or corroding the metal.
If you have a refrigerator, kegerator, or ice maker, you’ll first want to unplug the unit and wrap the prongs in plastic. Then, throw out (or move to inside units) any food, liquid, and ice. Finally, wash the inside and outside with mild soap and water, then dry thoroughly to avoid mold.
For added protection, leave an open box of baking soda inside the unit. This will soak up moisture and any smells that may occur. You may also consider turning off the breaker that feeds electricity to your outdoor kitchen.
If you have any sinks or other water fixtures on your island, you will want to avoid any water from freezing and expanding in your pipes. First, turn off the water lines to your outdoor kitchen and then release the residual water by turning on any faucets until the water stops flowing.
This all may seem like a long and arduous process, but would you rather take a few hours now to protect your investment, or spend thousands buying new equipment come the Spring? We’re betting the former is worth the effort so you can fire up the grill with no issues for that first hearty steak of the season.
]]>DIY BBQ has plenty of pre-designed islands for you to choose from, but they aren’t worth much if you don’t know the available space you have for the island to occupy. Before you start perusing our islands, custom frames, and cutout kits, measure the length, height, and depth of the area where you want the island to be built.
When measuring, make sure there are no windows or doors that may become obstructed and that there is plenty of space around the island to walk around and entertain. Only then can we help you find the perfect fit for your backyard.
If all you’re looking for is a small barbecue four-foot island with no bells and whistles, you probably don’t have to worry much about pre-design. However, if you are looking for an extravagant layout with a large grill and plenty of appliances and accessories, it’s a good idea to draft a set of plans for your outdoor kitchen. This way, you are better equipped to handle any issues that may arise and have a clear path forward when looking into the next few essential elements.
How do you want to utilize your outdoor kitchen? This is an essential question to ask when mapping out the size of your barbecue island and how many accoutrements you want to include. Adding too many appliances in a small area will leave you very little to no counterspace, where adding little to no appliances to a large island will provide so much counter space, it may feel unwarranted, or as they may say, too big for its britches.
At the same time, you want to make sure you are accounting for everything you will need to be the best grill master you can be. Utensils, towels, containers, spare propane tanks — these are just a few of the items you may want at the ready when taking to the grill. So, much like your counter space, you will want to know how many drawers and doors you will need so that we can help you determine the right size of your island.
DIY BBQ has plenty of propane grills you can choose from, but you may prefer to use natural gas. However, the odds of there being a natural gas hookup for your grill exactly where you want it is small. Working with gas is very dangerous and complicated, so you will want to hire a professional heating contractor or licensed gas fitter to install and prep a new line for you.
When adding appliances, such as a refrigerator, you will need to make sure you have enough power running to your island. Designing your kitchen in an area where an outdoor electrical outlet is already installed is the most ideal, however, sometimes this isn’t possible.
Instead of having to run an unsightly, and possibly hazardous, extension cord from your island to a nearby outlet, you may consider hiring an electrician to come in and add an outlet where your island will be built (and more to the point, where your appliances will be setup).
Having a way to wash your hands and your utensils while cooking is always beneficial, which is why adding a sink to your island is a must have. But to do so, you need to have all the necessary pipes laid before you begin assembling your island.
Once again, plumbing can be a bit complicated, so it’s always better to hire a professional plumber to lay the necessary pipe for your outdoor kitchen.
Once you have all these elements completed, it becomes a breeze to make your dream outdoor kitchen a reality.
]]>However, when buying an outdoor refrigerator for your barbecue island, there are several factors to consider.
Yes, there is a difference between outdoor and indoor refrigerators. Indoor refrigerators are built to operate specifically in weather-controlled environments. The inside of your home is not generally subjected to major temperature fluctuations, nor is there as much environmental impacts, such as dirt, insects, snow, or rain, to contend with. Using an indoor refrigerator outdoors may keep the unit from operating efficiently and may void the manufacturer’s warranty.
When looking for a refrigerator for your outdoor kitchen, make sure the unit is Underwriters Laboratory (UL) certified. Underwriters Laboratory is a third-party certification entity that rates several factors for safety usage in outdoor conditions.
First and foremost, is the refrigerator protected from the elements? Outdoor refrigerators have additional insulation and weatherproofing to combat extreme, and often fluctuating, weather conditions, corrosion, and gnawing or nesting rodents and insects. Sealed bearings and filters are also a feature of outdoor refrigerators that keep debris away from the motor. Both reduce the stress on the compressor while it keeps the refrigerator at the preferred temperature.
Ultimately, UL-certified refrigerators have been certified to hold perishable items. Other certifications that indicate the refrigerator has passed necessary safety inspections are ETL and CSA certifications.
Weatherproofing in outdoor refrigerators protects electrical components from water and other harmful elements that could lead to electrocution. This does not mean it protects the refrigerator from extreme weather conditions, such as hailstorms, sleet, and intense heat or humidity. Nor does it protect the refrigerator from operating in extreme cold below 40 degrees.
Ventilation of your refrigerator is extremely important. If you are going to build your refrigerator into your barbecue island, you will need to make sure that the unit has front-end ventilation.
Without front-end ventilation, the unit will need reasonable space on all sides of the refrigerator to vent properly.
Once you’ve purchased and installed your outdoor refirigerator, you want it to last for years to come. Here are a few guidelines for keeping your unit running efficiently.
Regardless of where you stand on the griller’s spectrum, you want to make sure your grill is ready to produce great tasting food for everyone packed into your backyard to celebrate the birth of our nation.
Here are four great ways to clean your grill to make you a grilling rockstar!
We’ve all used dish soap to soak and clean our grills. But there are plenty of other household items you can use to clean your grill.
*We make no guarantees that these items will work or that they will not damage your grill. Always check with the manufacturer manual before using any of these items.
3. Clean Your Grill in Its Entirety
Even though the grates take the brunt of grease and food, all elements of the grill must be maintained for the perfect grilling experience. This includes:
Seasoning your grill with a coat of high-heat cooking oil helps to repel rust and seal pores so food doesn’t stick to the grates while cooking.
Before cooking, coat the surface of your grates with oil. Many manufacturers recommend using canola or peanut oil to season your grill because they have the highest smoke point (which means they won’t burn). However, a lot of people also like to use coconut or sunflower oil.
Wipe away any excess oil and turn on the heat. Close the lid and let the oil cook for about fifteen minutes, or until the oil begins to burn. Once you’ve completed cooking, clean the grates and reapply the oil.
Note: If you have porcelain grates, you do not need to season your grill.
Food only tastes as good as the grill it’s cooked on. Clean your grill and make it great.
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