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Today we can see electric grills, gas grills and wood burning grills available in the market. Electric grills are already gained more popularity and become a best choice for everyone. People generally keep gas grill as a support with electric grills in the case of electricity interruptions. Here, some people still consider smoke and heat as mandatory for real barbequing. For this wood-burning barbequing is the only choice. Importantly, for large quantities of meat and beef definitely demand a wood-burning barbequing over the electric grills and gas grills.

Today these wood-burning barbequing can be seen available in different sizes and shapes. These are the best choice for commercial barbequing. Gas and electric grills are suitable for parties and homes. These bigger wood grills come with pulley system to raise and lower the barbeque surface. These wood grills are available in small sizes to for the residential and party purpose. These are best choice for traditional barbequing.

When do you fire up the BBQ? Anytime you can get to the grill! Have two feet of snow on your deck (like we did the previous winter ? Prepare your meat and vegies, shovel a path to the cooker, fire it up, slap on the meat and enjoy! Nothing like grilled steaks when it’s 10 below, right? If you live on the surface of the sun (e.g: Arizona) and never have the snow you’ll never have any excuses not to fire that BBQ up at any time of year.

Now, there’s the slow cooking barbecue and there’s the much faster grilling. Barbecue uses indirect heat, much like your oven on a low setting, while grilling uses more charcoal and whatever you’re cooking is placed right above them. Like a broiler. The BBQ might take 3 or four hours to finish, while you can grill steaks in 10-15 minutes.

By and large you’ll be barbecuing the tougher cuts, ribs, or meats that may have some gristle or connective tissue. The slow, long heat will break that down and the meat will be totally delectable. Do that with a fish or a good steak, and, well, it won’t be pretty. So grill your steaks & fish and barbecue your baby back ribs.

Speaking of steaks, here’s what you’ll need to grill a couple of rib eye steaks (and here’s the video on how to bbq a ribeye steak.)

1. 2 nice steaks, a pound or so each
2. 1 medium sweet onion, sliced
3. some diced celery and scallions
4. garlic clove
5. butter
6. charcoal and your grill/weber
7. cast iron skillet

Make a pile of coals on one side of the lower grill and fire them up. Since you’ll be grilling these cuts you’ll want a lot of heat, so make a largish pile, but you won’t cover the lower grill with them, keep them to one side. Once the coals are hot put the steaks on the grill. The heat should be enough that you can hear those steaks sizzle. After a minute or so flip the steaks. There should be some nice grill lines on the meat. (You’ll be searing in the flavor and juices by doing this.)

Once seared, move the steaks away from the direct heat. Now place your skillet over the charcoal and add the sliced onions and some butter. Saute the onions until they’re just they way you like them and then set them aside. Keep the steaks on the “cool” side of the grill and close up the grill. Open it up and turn the steaks over every couple of minutes until nearly done (and done is the way you like it.)

When the steaks are almost ready put the skillet back on and add the celery, the scallions, and some butter. While that mix sizzles take the clove of garlic, mash it up, and add it to the mix. Move the mix out of the way and put the steaks in the skillet and put the mix on top of the steaks. Add the onions, too. Cook for a minute or so, then serve it all up.

As for real barbecue, which takes a lot longer, take a look at this video which will show you how to make perfect barbecue pork ribs. Now, the real question is this: can you wait three to four hours to eat the ribs while that wonderful barbecue scent drifts through the air? It’s tough, but be strong. The finished BBQ ribs will be worth the wait.

and plenty of wood smoke.

You need enough heat to cook the meat (which is the difference between smoke curing and barbecuing) but you need to keep the temperature a bit above the level that meat will register inside when done.

So, let’s take pork for example; it needs to be cooked to an internal temperature of at least 160 degrees Fahrenheit, so you must barbecue it at 180 degrees to 220 degrees Fahrenheit. This same principle works very well for other foods as well.

This video will show you how to barbecue ribs, St. Louis style. Watch it, then get the grill out and get to work!

Looking for a great homemade chicken bbq sauce but don’t really know where to start? Let me lend you a hand on some really simple tips and even a cool trick…

First just a little clarification. Of the four major barbeque centers in America, (Texas, Memphis, Kansas City, and North Carolina) two of them are known more for sauce – Kansas City and N. Carolina. Texas barbeque is more about the smokey flavor, and Memphis is known for its bbq rubs. And between Kansas City and North Carolina, you’ll favor KC for a more sweet taste or NC for more of a tangy flavor. I know this is a pretty simplistic explanation, but rather than visiting each area (which I highly recommend) and sampling the cuisine, this will have to suffice.

Depending on if you like your bbq sauce a little on the tangy or sweet side, you can tailor this barbecue sauce to your liking. You more than likely already have all the ingredients. Here they are:

1 part Ketchup
1 part Brown Sugar
Liquid Smoke
Onion Powder
Garlic Powder

First add the ketchup and brown sugar. Next add about two to one parts Onion to Garlic powder. Not too much. You can always add more. Now the wonderful secret: liquid smoke. It takes very little, so add a little and taste. You can warm the sauce, but I would recommend putting it on the chicken while still on the grill in the last few minutes.

So try out this chicken barbeque sauce and put your own twist on it.

Happy cooking!