Ideas And Techniques on Grilling

Where there is a puff of aromatic smoke billowing, you can be sure there is a barbecue grilling. One of the oldest forms of cooking is roasting food in an open fire. From there, it has evolved into the many grilling styles that are popular the world over, spilling their smoke-filled aromas and mouth-watering flavors into the air, as they create delicious and satisfying meals - from the savory gai yang chicken of Thailand to the scrumptious Jamaican jerk to the yummy carne asada of Mexico and the ever-popular spicy tandoori chicken from India. These days, you can get wood chips that are flavored with exotic spices, and bottled seasonings that will evoke exotic places right in your backyard. Plus, just about anything can be grilled with some innovative grilling ideas - from barbecued cabbage to grilled catfish to sizzling pineapple slices - you name it, and you sure enough can grill it.

Of course, like most other cooking methods, grilling too has controversy surrounding it. Of late, grilling has been linked to cancer. While it is indeed true that there is a risk, however, by following some simple grilling instructions, you can reduce the cancer causing risks. The two main cancer causing substances that grilling creates are Polycyclic Aromatic Hydrocarbons (PAH) and Heterocyclic amines (HCA). These substances are formed when food, mainly meats, is put in direct contact with high flame or intense heat, which causes charring. PAHs and HCAs are usually formed from the fat in the meat. However, other cooking
methods like broiling and frying also cause these chemicals to be produced, so you need not give up on the delights of cooking and eating grilled food. Just keep in mind the following grilling tips to reduce the risks of cancer:

• Choose foods which are nutrient rich, low in fat, and flavorful. If there is excess fat in the meat, trim it out. Since fats are the culprits, it is best to keep them at a minimum.
• Use marinades. Not only do marinades add to the flavor of the food, but they reduce the formation of the substances that cause cancer. Marinades that contain citrus juices and/or olive oil are known to cut down these chemicals from forming. Marinades also make the meal much more palatable by tenderizing meat.
• Partially precook meats in the microwave before slapping them on in the grill. According to studies, it has been shown that microwaving meats for about 2 minutes before grilling decreased the HCA content by as much as 90 percent. Plus, by pouring off the liquid that is formed during microwaving, the HCA is reduced even further.
• Don't allow flare-ups during the grilling. Foods are burnt with flare-ups, which increases the formation of HCA. Also, avoid overcooking foods. The bits of food that are charred are where there is the largest formation of HCAs and PAHs. Hence, if there are charred bits on the food, it is advisable to trim them off.

Besides the above grilling techniques for avoiding the formation of cancer causing agents, here are some basic tips on grilling to master the art of cooking up some really yummy food on your grill:

• First of all, you need to take the meat out of your fridge in order to get it to room temperature before you can cook it. However, take care not to leave the meat out for more than an hour, or it may spoil.
• Then get your grill ready by rubbing the grates with cooking oil, using a paper towel. Or, rub a piece of fat on the grates, using a pair of tongs, after they are heated a little. These methods are useful for keeping the food from sticking to the cooking area. Plus, cleaning up is far less messy and stressful.
• Always remember to preheat the grill, bringing it up to the required cooking temperature, before putting the meat on the grates. Gas grills need to be turned on at least 5 minutes prior to cooking. If you use a charcoal grill, it is better to allow the
  coals to burn for at least an hour before cooking.
• It is best make two zones in your grill - a warm one and a hot one. If you use a gas grill, see that one side is on high, while the other is at low. If you use a charcoal grill, the trick is to push most of the briquets towards one side. This will help you cook the pieces of meat evenly by moving them from low to high heat periodically.
• Never layer on the barbecue sauce, or any sauce that contains sugar, until the end stages of the grilling. When meat is barbecued, usually the sauce is spread on it early in the process, and frequently. However, the high temperature will cause the sugar to burn, and spoil the taste. Instead, baste the meat with a marinade or vinegar sauce, and let your guests help themselves to the barbecue sauces from the table.
• Once you put the meat on the grate, let it cook for a while. It requires about 10 minutes of cooking on high heat for the surface of the food to be cooked enough to release easily, without sticking and tearing off when turned.
• Always use a spatula or tongs when you handle the meat in the grill. Using a fork to pierce meat while it is cooking is not a good idea, as all the yummy juices will escape, plus making the meat too dry.
• If you precook the food partially in a microwave or in a cooking range, finish the cooking immediately on the grill. Do not allow it to stand in room temperature or refrigerate it before grilling.
• And finally, soon after you finish cooking, use a wire brush to scrape and clean the grates. It is easier to clean it up when it is still warm.

Grilling can be a healthy and fun way to cook up tasty food. It is a great way to get your friends and family together. Let them join in, and see how enjoyable the venture can be.

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Easy Steak Marinades

Did You Know?

When you have not more than 25 minutes to get your flank steak on the grill and need a super quick marinade, just mix cup each of extra-virgin olive oil and Worcestershire sauce well. Coat steak well with a teaspoon of lemon zest and teaspoon of finely ground pepper (you can also use salt-free lemon pepper liberally) on both sides, place the steak in a bowl, and then pour the liquid mixture from top. Let the arrangement sit for 20 minutes and your steak will be ready for grilling right on. You just need to rub a little bit of Kosher salt on the meat before grilling.Of course, you can let this marinade work on the meat for 24 hours if you have the time. But, this is your quickest way to sure-fire success.

"A bath and a tenderloin steak. Those are the high points of a man's life." Curt Siodmak.

Evidently, steak is a much-loved dish and everybody loves steak. You can make a steak quickly for a date and you know you'll be much hailed, you can make a steak for a get together and everybody will praise you with each bite they take. So, in short, nobody ever complains about eating a steak, it seems. But besides the fact that the meat must be well-tempered and cooked perfectly to an optimal level, what makes a steak irresistible? It's the marinade, of course! Proper marination of the steak with a perfectly concocted condiment is increasingly important. So, here are some of the best, quick and easy steak marinade recipes which will come in handy when you do not have time for elaborate marinade preparations and guests are literally knocking at the door. Of course, by "quick", here I mean a minimum marination time of 4 to 8 hours or more.

Steak Marinade for Carne Asada
Carne Asada is a Mexican grilled beef steak preparation which is served on tortillas with accompanying guacamole and salsa. Now to make the marinade for about 2 pounds of skirt steak, you must have,

• Lime juice, cup
• Lemon juice, cup
• Orange juice, cup
• Tequila, cup
• Onion, 1 (minced)
• Garlic cloves, 4 (minced)
• Black pepper, 2 tsp.
• Tabasco sauce, to taste

Procedure
All you need to do is blend all the ingredients together and then pour it into a ramekin. Then place the steak into the marinade, coat it well with it and allow it to stand for nearly 8 hours in the refrigerator. Remember to cover the ramekin with cling film and also turn the steak over in the marinade after the first four hours. One of the best, easy to make steak marinades indeed!

Steak Marinade for Flank Steak
This is one of those steak marinades which will take you not more than 2 minutes to make. Again for making this marinade for approximately 2 to 3 pounds of flank steak, gather,

• Soy sauce, cup
• Water, cup
• Brown sugar, 2 tbsp.
• Salad oil, 2 tbsp.
• Garlic salt, tsp.

Procedure
As I said, it is one of the quickest flank steak marinade recipes that you can make and all you need to do is blend all the components together in a bowl. Transfer it to a ramekin and marinade the steak for a minimum of 4 hours to 8 hours if you have time.

Steak Marinade for Beef Sirloin Tip Steaks
With 4 pounds of sirloin tip steaks at hand, you need the following for marination and consequent grilling,

• Barbecue sauce, 2 cups
• Italian salad dressing, 2 cups
• Worcestershire sauce, 1 cup
• Garlic pepper seasoning, 4 tsp.

Procedure
You can marinade your steak for just 60 minutes in this marinade before grilling and don't even have to baste the steaks with the marinade while the grilling is being done. Just mix everything together and then cake the steaks well with this magic condiment and place it in the fridge after covering it with cling film. Turn the steaks over after the first 30 minutes of marination.

Steak Marinade for T-bone Steak
For 2 cups of this concoction, you must have,

• Cloves garlic, 4 (minced)
• Olive oil, 1 cup
• Soy sauce, cup (low-sodium variety)
• Lemon juice, cup
• Worcestershire sauce, cup
• Yellow mustard, cup (prepared)
• Black pepper, to taste (freshly ground)

Procedure
Put all the ingredients in a bowl and whisk until smooth and uniform. Cake the steaks well with the concoction and place them in Ziploc bags. Refrigerate for a minimum of 3 hours.

Steak Marinade with Red Wine
Prepare this delightful marinade in not more than 5 minutes. All you will need is,

• Dry red wine, 1 cup (Cabernet Sauvignon can be used)
• Canola oil, cup
• Soy sauce, cup
• Dijon mustard, 2 tbsp.
• Honey, 2 tbsp.
• Lemon juice, 2 tbsp.
• Worcestershire sauce, 2 tbsp.
• Garlic, 1 tsp. (minced)
• Black pepper, tsp. (ground)
• Coriander or sage, tsp. (ground)
• Cumin, tsp. (ground)
• Onion powder, tsp.
• Fig vinegar (optional)

Procedure
Just thoroughly whisk all the ingredients in a bowl until you get a uniform mixture. You will get about 2 cups worth of marinade, of which keep aside a cup. Then cake 4 steaks with the rest of it. Let the steaks sit in the fridge overnight in Ziploc bags and then cook as per preference. You can then simmer the reserved marinade down to a syrup to use it as steak sauce. You can also use this marinade for pork chops and fillet.

Steak Marinade with Worcestershire Sauce
Now, you can use this steak marinade for both grilling as well as pan-frying purposes.

• Soy sauce, cup
• Garlic, 3 tbsp. (crushed)
• Worcestershire sauce, 2 tbsp.
• Garlic powder, 1 tsp.
• Onion powder, tsp.

Procedure
As usual, blend all the marination items together and coat the steak with it. This is the best steak marinade ever, since you can marinade the meat in it for only a short span of half an hour and the steak will still be amazingly toothsome with a strong garlicky aroma. Of course you can go with the usual overnight marination practice if you have time.

Steak Marinade with Basil
Okay, the number of ingredients may seem a little more than the previous ones, but believe me, you won't be devoting more than 35 seconds to churn out this awesome marinade. Make sure that you have,

• Olive oil, cup
• Lemon juice, cup
• Soy sauce, cup
• Worcestershire sauce, cup
• Basil, 3 tbsp. (dry)
• Parsley flakes, 1 tbsp.
• Garlic powder, 1 tbsp.
• Garlic, 1 tsp. (dried, minced)
• White pepper, 1 tsp. (fine)
• Hot pepper sauce, tsp.

Procedure
All you need to do is throw in all the ingredients into a mixer and blend at high for 35 to 38 seconds so that you get a smooth paste. Once smooth, cake the steaks with it well on both the sides. Put the marinated steaks into a Ziploc and refrigerate. The longer you let the meat sit, the tastier it becomes. You can let it marinate for up to 3 days. Also, once you take the steaks out of the Ziplocs, throw in about 8 oz. of chopped mushrooms into the bags and juggle well to coat them with the remaining marinade. Next, cook the mushrooms in a pan on medium-high till the liquid dries out. Grill your steaks to medium rare ( point). While plating, place the mushrooms atop the steaks.

Here's hoping that you like these easy steak marinade ideas. These have been pretty popular in my friends circle, so I do not see why they won't work for your party. So, wait no longer and try out these easy steak marinades today to churn out some of the best steak dishes ever!

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Easy Chicken Breast Recipes

Chicken breasts can be made in scores of different ways, all having their own unique taste. You can grill them, bake them or cook them in a Crock pot, chicken breasts can offer you a quick and tasty meal anytime. Tender and juicy chicken is sure to tickle your taste buds.

Chicken Casserole
Here is one of the cheap and simple chicken breast recipes that can be a hit among your kids. The best part is that it can be made ahead of time and frozen. You just have to take it out of the refrigerator and bake, whenever required.
Ingredients:

• 4 small skinless, boneless chicken breast halves
• 1 cup sour cream
• 1 can condensed cream of chicken
• cup chopped mushroom
• Round crackers

Directions:
Boil the chicken breasts for about 20 to 30 minutes. Once they are cooked, chop them into small pieces. Place the bite size chicken pieces in a baking dish. Combine sour cream, chopped mushrooms, and the chicken soup together and pour the mixture over the chicken pieces. Top it with crumbled crackers, cover and bake it in a preheated oven at 350 F for about 30 minutes. Yummy chicken casserole is ready to hit the table.

Bacon Chicken
Here comes another yummy delight for the kids. It is easy and takes just minutes to prepare.
Ingredients:

• 6 boneless chicken breasts, halved
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 Onion chopped
• teaspoon salt
• teaspoon pepper
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese
• 6 slices bacon

Directions:
in a skillet, cook bacon for about 5 minutes until crisp. Crumble it and keep it aside. Cook onion and garlic for about 3 minutes and add in salt, pepper and the cooked bacon. Now, saut chicken breasts in a mixture of olive oil and butter, until it is almost cooked. Place the chicken in a baking dish and spread the bacon mixture over it. Sprinkle with cheese and bake at 350 for 10 minutes. The juicy, delicious chicken meal is ready!

Shrimp Stuffed Chicken Breasts
Stuffed chicken breasts are all time favorites! Here's how to go about it!
Ingredients:

• 4 large skinless, boneless chicken breasts
• 1 can of tiny shrimp, thawed
• 1 can cream of celery soup
• 1 tablespoon butter
• teaspoon paprika
• cup finely chopped onion

Directions:
In a bowl, combine shrimp, onion, celery and mix it well with the soup. Pound the breasts and place them on a tray with the inside part facing up. Spread the above shrimp mixture on the chicken, roll it up and secure with toothpicks. Place the stuffed chicken breasts in a baking dish along with melted butter and bake at 350 for about 30 minutes until the chicken becomes tender. Serve it hot with rice for a fabulous chicken dinner! You could also go for crab meat instead of shrimp.

Lemon Pepper Chicken
How about chicken with a sour or tangy taste? Here's a mouth-watering chicken dish. Have a look at it!
Ingredients:

• 8 boneless chicken breasts, halved
• 1 teaspoon lemon pepper seasoning
• 2 teaspoons lemon juice
• cup fresh oregano, chopped
• 1 cup chicken broth
• 4 tablespoons extra virgin olive oil

Directions:
season the breasts with lemon pepper and oregano. Cook it in olive oil for about 3 minutes until brown. Add oregano and lemon juice to the chicken broth and mix well. Pour this mixture on chicken and continue cooking for about 5 minutes. It serves a great treat along with pasta.

These were some easy chicken breast recipes with little ingredients that can be prepared with minimal efforts but serve as fantastic meals. So what are you waiting for? Pick up a recipe from above and get going!

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Vinegar Based BBQ Sauce

Vinegar based BBQ sauce originated in North Carolina and Georgia, however, we can see the popularity of this sauce has spread far and wide and all across the country. This sauce can be used as a basting sauce or just to mix it with cooked meat, when you are ready to eat it. Vinegar based barbecue sauce can be a put off for people who are fond of thick sauce. Sometimes, when some people taste barbecue with this sauce, they feel that the sauce has gone wrong, but eventually they come to realize the taste of the sauce. Homemade BBQ sauce tastes much better than the commercially made barbecue sauce. Let's see some recipes.

How to Make Vinegar Based BBQ Sauce

There are different versions of vinegar based barbecue sauce. We will now see some of the recipes which make excellent barbecue sauce.

Recipe 1
For the residents of North Carolina, vinegar based barbecue sauce has to be free of ketchup and molasses. According to them, the combination of vinegar and mustard have sweet and tangy flavors, which helps in bringing out the best in grilled meat.

Ingredients

• Yellow Mustard 1 cup
• Sugar cup
• Light Brown Sugar cup
• Cider Vinegar cup
• Water cup
• Chili Powder 2 tablespoons
• Black Pepper 1 teaspoon
• White Pepper 1 teaspoon
• Cayenne teaspoon
• Soy Sauce teaspoon
• Butter 2 tablespoons
• Liquid Smoke 1 tablespoon

Method
Mix mustard, sugar, brown sugar, cider vinegar, water, chili powder, black pepper, white pepper and cayenne together in a sauce pan. Let the ingredients simmer for half an hour. Then add soy sauce, butter and smoke to the sauce pan and let the sauce simmer again for 10 more minutes.

Recipe 2
With this recipe, the sauce will turn out to be thin, however, if you are not fond of very thin sauce, then you can reduce the quantity of water in the barbecue sauce recipe.

Ingredients

• White Vinegar 2 cups
• Apple Cider Vinegar 2 cups
• Water 2 cups
• Ketchup 1/3 cup
• Hot Sauce 2 tablespoons
• Sugar 1 tablespoon
• Red Pepper Flakes 1 tablespoon
• Salt 2 teaspoons

Method
In a sauce pan mix white vinegar, apple cider vinegar, ketchup, water, hot sauce together and bring it to a simmer over low heat for 20 minutes. Then add red pepper flakes, sugar and salt to the saucepan and let the sauce simmer for another 10 minutes. You will have to stir the sauce occasionally, when you are making the sauce. Let the sauce cool for sometime before you use it.

Recipe 3
This is one of my favorite sauce, as it combines the rich sweetness of maple syrup with apple cider vinegar and prepared mustard. Extra pepper goes great with the sauce. The vegetable oil can be replaced with olive oil as well.

Ingredients

• Apple Cider Vinegar 1 cup
• Prepared Mustard 6 tablespoons
• Maple Syrup 2 tablespoons
• Worcestershire Sauce 4 teaspoons
• Hot Sauce 1 teaspoon
• Vegetable oil 1 cup
• Salt 2 teaspoons
• Freshly Ground Black Pepper to teaspoon

Method
Combine apple cider vinegar, mustard, maple syrup, Worcestershire sauce, salt and pepper together in a jar. Shake the jar so that all the ingredients are well mixed. Then add all the remaining ingredients and shake well again. Leave the sauce in the refrigerator for 1 day before you used it, to ensure all the flavors have got mixed well together.

Recipe 4
This sauce is a unique sauce, as it contains all the ingredients required to make a vinegar based, tomato based and mustard based sauce. White wine mentioned in the recipe lends a different flavor to the sauce, which also makes it unique.
Ingredients

• Brown Sugar cup
• Worcestershire Sauce cup
• Yellow Mustard
• Ketchup 2/3 cup
• Freshly Ground Black Pepper 1 tablespoon
• Red Pepper Flakes 1 tablespoon
• Apple Cider Vinegar 2 cups
• White Wine 2/3 cup
• Liquid Smoke teaspoon
• Salt to taste
• Water 1 1/3 cup

Method
Mix all the ingredients together in a sauce pan and bring to a boil. Reduce the heat and let the sauce simmer for 30 to 35 minutes. You will not have to stir it continuously, but stirring occasionally is required.

You will have to try the different vinegar based BBQ sauces I have mentioned in this article, to find out what suits your taste buds the best. If the meat you are using is already smoked, then you will not have to add liquid smoke to the sauce. If you want to store the sauces, it is important you do so in the refrigerator in air tight containers.

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Oven Roasted Chicken

Chicken is an extremely versatile food that can be prepared in numerous ways. Although methods of preparation and roasting chicken vary from country to country, a perfectly roasted chicken suits all occasions and celebrations. However, people usually think roasting chicken at home is time-consuming and difficult, but actually it is not so. In fact roasting a chicken is one of the most simplest way of cooking this bird that provides an extremely tasty and crispy meal. Therefore, without wasting any time, let us have a look at different methods of roasting chicken in an oven and oven roasted recipe.

Whole Roasted Chicken

Ingredients

• 1 (3 to 4 pound) chicken, rinsed and patted dry
• 3 carrots, peeled and cut into thirds
• 3 onions, peeled and cut into quarters
• 3 ribs celery, peeled and cut into thirds
• 1 tbsp kosher salt
• 6 cloves garlic, roughly chopped
• 2 tsp cracked white pepper
• 4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy
• 1 lemon, halved
• 2 fresh bay leaves
• 2 tbsp unsalted butter, at room temperature
• 2 tbsp olive oil
• 1 cup chicken stock
• 2 tbsp roasted garlic
• 1 cup dry white wine

Preparation

In a 9 by 13 inch roasting pan, put the carrots, celery and onions. Season the chicken both inside and outside with the kosher salt and white pepper and squeeze the lemon halves over it. Place the lemon rinds and bay leaves inside the cavity. Now take a small bowl and mix the garlic, rosemary, olive oil and butter. Rub both sides of the chicken with the garlic rosemary blend and keep in the roasting pan. Place the pan in the oven and roast the chicken in the preheated oven at 500 F for 40 - 50 minutes, or until the juices run clear.

For more confirmation, insert a thermometer in the thickest part of a leg and if it shows 160 F internal temperature, remove the chicken from the oven and allow to cool for 10 - 15 minutes before carving. To prepare the gravy, first remove excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, and bring to a boil. Then let it simmer until the gravy thickens. Finally serve the roasted chicken with gravy on the side.

Roasted Chicken Thighs

Ingredients

• 4 skinless chicken thighs
• 1 tsp dried rosemary
• Cooking spray
• Lemon juice
• Freshly ground pepper, to taste

Preparation

In a roasting pan, keep the chicken thighs coated with cooking spray, drizzle with lemon juice, and rub with rosemary, salt, and pepper. Transfer the pan in the oven and roast the chicken thighs in an preheated oven at 450 F for 25 - 30 minutes, or until the chicken turns golden brown.

Roasted Chicken Legs

Ingredients

• 4 corn-fed chicken legs
• 2 tbsp olive oil
• 1 clove of garlic, crushed
• 1 tsp salt
• 1 pinch mild curry powder
• 4 - 5 sprigs of sage (leaves only)

Preparation

First remove wrapping from the chicken legs and wash under cold running water; pat dry with kitchen paper. Take a small bowl and mix 1 tbsp olive oil with garlic, salt and curry powder. Brush this mixture all over the chicken legs and keep them into a roasting pan. In a preheated oven, roast the chicken at 400 F for 15 - 20 minutes, and then turn the oven down to 360 F and cook for a further 30 - 40 minutes. Meanwhile, combine sage with remaining olive oil and drizzle over the chicken legs during the last 10 minutes of cooking time. Before serving, allow the chicken to rest for 5 - 7 minutes in the oven with the door open, and then serve with fresh vegetables and roasted potatoes.

Roasted Chicken Breasts

Ingredients

• 2 (3 oz) chicken breasts, skinned
• 1 tbsp fresh lemon juice
• tsp freshly ground black pepper
• Pinch of cayenne

Preparation

Take a small bowl and mix lemon juice, pepper, and cayenne. Brush this mixture over the chicken breast pieces and keep them in a roasting pan. Place the pan in a preheated oven and roast the chicken at 350 F for 25 - 30 minutes. Allow the chicken to rest for 5 - 7 minutes and then serve the roasted chicken pieces.

I hope now you have a fair idea on how to roast chicken. To enhance the flavor and the texture of your roasted chicken, you can use different seasonings and spices. So, what are waiting for? Prepare a delicious and enticing roasted chicken for your family tonight and get ready for loads of compliments coming your way.

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How Long to Grill Steak

Grilling the perfect steak is quite a pain with the hard pieces of meat becoming dry, tough or leathery if they are overcooked. However, learning the secrets of "doneness" when grilling steaks helps you get that juicy and tender filet mignon in no time. One of the key aspects of this is knowing how long to grill steak. Somehow, I have found that mastering grilling and getting the perfect steak is like an art form itself. However, before you can learn the grilling time for the steak, it is important to keep in mind that the total cooking time will vary based on the thickness of the meat, the type of grill, fuel, weather conditions and a whole lot of other factors. The most important factor though is to take into consideration the different types of "doneness". This includes rare, medium and well cooked grilled steak. Here is a look at the time needed for grilling steak.

Know How Long You Need to Grill Steak
Before grilling the steak, allow it come to room temperature and trim the excess fat off the steak. This helps in reducing the cooking time significantly. Now season it with olive oil, pepper and salt or any other seasoning based on your choice. Oil the grate and place each steak on the grill for one minute before turning. You need to grill the steak based on whether you want it rare or soft, medium or firm and yielding or well done and firm. Here is the approximate cooking time of the steak based on the thickness.

Steak Thickness	1"(High Heat)	1 1/2"(High Heat)	2"(Medium Heat)
Rare	8-10 Min	10-14 Min	12-16 Min
Medium	10-14 Min	16-20 Min	18-22 Min
Well	12-16 Min	18-22 Min	24-28 Min

Once the meat is cooked, you can use the meat thermometer to check the internal temperature to regulate whether you want the grilled steak rare, medium rare or well cooked. If you want to cook it rare, then the internal temperature should measure 125 to 135 degrees Fahrenheit while, medium rare steak should be grilled till the internal temperature reads 155 to 160 degrees Fahrenheit. Well done grilled steak's internal temperature reads around 165 to 170 degrees Fahrenheit. Remember that once you have taken it off heat, you need to let the steak rest for five minutes before carving. This will allow the juices to flow, letting the steak be nice and juicy.

How Long to Grill Steak Kabobs
Whether you call it kabobs, satays or skewers of meat and vegetables, this wonderful steak recipe is the ideal for picnics and outdoor festivities. Moreover they are easy to cook and does not take a lot of time. For making these delicious kabobs you need to cut 1 1/2 pound boneless beef sirloin steak and veggies into 1-inch inch cubes preferably of the same size. Marinade it with spicy sauces and other favorite marinade mixes. Skewer the meat cubes with the vegetables making sure that you group vegetables on the same skewer with similar cooking time. The approximate time for grilling 1 1/2" cubes of steak kabobs is around 15 to 20 minutes at about 4" above medium hot coals.

How Long to Grill Flank Steak
Cut from the abdominal muscles of the cow, flank steaks or skirt steaks are long and flat cuts of meat used in dishes like fajitas and the London broil. Before grilling the steak, you need to marinate it oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper so that the steak is covered thoroughly. Preheat the grill to medium heat and pour some oil. Place the flank steak pieces on the grill. For a medium rare grilled steak, cook for three to four minutes of each side on high heat.

Knowing how long to grill steak may not make you an expert griller overnight but with practice and loads of patience you will learn how to make this dish which is sure to be a definite crowd pleaser.

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Taste the Exotic Orient in Chinese Cooking

By Linda Orlando

The vastness of China's geography and history are reflected in the diverse styles of Chinese cuisine available today. The art and pageantry of traditional Chinese cooking evolved over centuries through a succession of dynasties, and palace banquets were very important to the royalty. Meals could last up to three days or longer, and during the feast much discussion would take place about critical government issues. Fish, deer, and pork were the mainstays of these dinners, along with a variety of exotic desserts rich in flavor.

Today, Chinese cuisine is a favorite in many western countries. To understand the different varieties of Chinese food, it is best to divide Chinese cuisine into the four major regions of China. The northern region spreads into Mongolia, home to the Gobi Desert and Arctic winter winds. Because many people in this region are Muslim, pork is forbidden, so the diet is heavy with mutton and lamb. The vegetables and fruits used in Mongolian cooking-cabbage, squash, grapes, pears, and apples-are very like those grown in North America. Because of its hostile climate, the north is not amenable to rice cultivation, so wheat, barley, millet, and soybeans are used in making breads and noodles.

To the west are the mountainous Szechwan and Hunan provinces, where rice grows abundantly, as do citrus fruits, bamboo, and mushrooms. These varieties of Chinese cooking are well-known for their spiciness, due to the locally grown chilies and the local residents' fondness for highly seasoned meals. Distinctively different from all other Chinese cuisines, Szechwan and Hunan varieties developed through the centuries in this fertile region and absorbed many influences from non-Chinese lands to the southwest. Ginger, onions, garlic, and brown peppercorns are regular additions, and a good Szechwan cook creates subtly seasoned masterpieces with them. Although Szechwan food is notorious today for its heat, there are some who say the spiciness of the food was originally developed by cooks who needed to use hot and spicy seasonings to mask the taste of foods that rotted quickly in the heat.

To the east of Hunan lies "the land of fish and rice." Like the west in latitude, it has the bonus of lowlands for rice cultivation and a coastal region for fish. The three East China Sea provinces, together with their two adjacent inland provinces, make up what is called the Eastern School of Chinese cuisine. Because hundreds of different regional and village recipes from these provinces were brought into the dominant port city of Shanghai, "Shanghainese" cuisine is now the most diverse style of cooking in China. Stewing, braising and frying are common, as well as the slow "red cooking" techniques that necessitate quick eating before the hot oiliness turns into something less appetizing. Breads, noodles and dumplings are eaten more frequently than rice, and seafood is often served in salted form.

Canton is perhaps the most famous of the four Chinese provinces known for its food, which is generally recognized to be the finest and has been considered so for centuries. The seasons are mild, wet, and warm for most of the year, which creates a perfect environment for cultivating just about anything. Rolling groves and gardens are fertile and full of fruits and vegetables, and ample fresh seafood is available on the coast. Canton cooking methods and recipes are sophisticated and varied. Characterized by lots of steaming and boiling, this style is perhaps the healthiest and the most widely known outside China. Since the local produce is so lush, the judicious use of natural oils and garnishes highlights its freshness, relying less on intense sauces and deep-frying and concentrating more on the basic flavors of the food rather than smothering the fresh ingredients. Desserts, generally of little interest to the Cantonese, are typically heavy and sweet. Throughout history, the Cantonese made an art out of a necessity, and in times of hardship they used every part of an animal, fish, or vegetable. As a result, nothing is allowed to go to waste in a Cantonese kitchen, and no animal is taboo. A famous saying among Cantonese cooks is that the only thing with four legs a man should not eat is a table!

Classical aesthetics dictate the form and order of many eating customs in China, no matter what variety of cooking you enjoy. The concepts of the yin and the yang govern the choice of food, combinations, timing, and order of each dish. It is not an exaggeration to say that most Chinese, rich and poor alike, are gourmets-at least in the sense that they really enjoy good food, and every meal is a banquet.

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