Just as with anything else you own, the more you take care of your charcoal grill, the better it will operate and the longer it will last. If you’re asking what could possibly need to be cleaned on your charcoal grill, the answer is, quite simply, a lot. By maintaining your charcoal grill you will notice your food is cooked more efficiently and that you’ll get a lot more mileage out of it versus not cleaning or maintaining it.
For example, in order to facilitate better air flow whilst cooking, it’s important to remove accumulated ashes and old charcoal from the bottom of the grill as well as the ash catcher before using it. You simply need to ensure the charcoal is completely extinguished and no longer hot before cleaning it. Don’t forget to wipe away any grease which may have dripped down near the vents while grilling. Not only does this have an impact on the effectiveness of the grill’s ability to cook, but it also removes old charcoal, grease and ash which may cause a tainted taste to your food in proceeding grilling.
While you’re grilling, you’re producing smoke vapors which consist of grease and smoke which will oxidize into carbon and will most likely get deposited on the interior of your grill’s lid. In order to remove this oxidation you simply need to brush these deposits off with a stainless-steel wire brush. Once you have removed the deposits from the interior of the grill lid, the next time you’ve completed grilling, while the grill is warm (not hot), with a wet paper-towel you can wipe clean the interior surface of your grill’s lid. Keeping oxidized carbon off your grill lid will also keep your food from potentially gaining an unappealing flavor as well as keep your grill clean and free from deterioration.
Keep your grill grates clean! If you use your charcoal grill for smoking foods, you undoubtedly will have a lot of buildup. Remove the cooking grate first, then remove the charcoal grate. Utilizing a coarse (stainless-steel) brush, clean the grill grates. If you cannot remove some of the buildup, place the charcoal and cooking grate back into the grill and heat up the grill to 500°F for ~ 15 minutes. This should help to remove some of the more sturdy buildup. Once the grill has cooled down, now brush the grill clean again with a stainless-steel wire brush. Once even cooler, now take a wet paper-towel and wipe the grill grates down.
Now that you’ve entirely cleaned the interior of your grill, you need to focus on the exterior of the grill. If your grill is in an area subject to a harsh environment. If you experience acid rain in your area, or live near saltwater, you’ll need to clean the exterior of your grill more often. Elemental exposure to corrosive elements like these can cause signs of oxidation on the exterior (rust). To clean these potentially corrosive elements off your grill’s surface, simply wipe down the exterior with warm, soapy water. Just as a precautionary measure, especially if your grill is subject to intense UV rays as well as corrosive elements, we recommend using a cover for your grill when it’s not in use.
If you would ever like to find out how to best clean your charcoal grill, please don’t hesitate to call us at 92000 7353 or +966.13.845.6798. We will be more than happy to assist you in keeping your charcoal grill in great shape. Backyard is the premiere outdoor living and grilling equipment supplier in Saudi Arabia and the entire Middle East. We strive to help our customers maintain all their outdoor living equipment. We look forward to hearing from you soon!
Yes, you read that right. Grilling pizza is a real thing and we think it’s something you may fall in love with once you’ve tried it. The key to a good grilled pizza is learning how to properly grill the crust. You can either make your own crust or purchase a frozen crust from the store. Undoubtedly, preparing a crust from scratch is more time consuming but more than makes up for it with its indescribable freshness.
Since we will be utilizing fresh dough for the purposes of this article, here’s a list of the ingredients you’ll need to make your fresh dough:
For preparing fresh pizza dough, the following directions should prove invaluable:
Now, prepare your ingredients on the grill.
Now, it’s time to put the dough on the grill!
That’s how you prepare a delectable grilled pizza. It may be something you never even considered trying, but it’s well worth it. Your pizza toppings are endless and can be prepared directly on the grill while your dough rises. Utilizing fresh dough is truly what makes this endeavor extremely worth the effort.
If you ever have any questions about grilling techniques or want to learn more about grilling pizzas, contact us at +966.13.845.6798 and we will be more than happy to assist you. As the number one grilling company in Saudi Arabia and the entire Middle East, we want to provide you with as much information and assistance as possible. We look forward to hearing from you and happy grilling!
While everyone clamors for the filet mignon, when it comes to actually grilling a filet, people tend to be seemingly intimidated. There is no reason to be intimidated by this cut of meat. Sure it’s just about the most expensive cut of meat you can buy, but fret not, we’re here to help you grill the perfect filet mignon. This is simply the basics for achieving an excellent, moist, succulent piece of beef.
The first step is to remove the filet from the refrigerator and unwrap the butcher’s paper from it. Next, place your filet(s) onto a prepping plate. Now, allow the filet(s) to settle to room temperature. The reason for doing this is to allow the meat’s internal juices to redistribute (after all, you just removed them from a nearly 40°F refrigerator). Also, by allowing the meat to return to room temperature, the meat won’t get as shocked by the intense heat discrepancy. If you take the meat which is still at nearly 40°F and throw it onto a 500°F grill surface, you’ll shock the meat and it will end up tougher than you’d like.
Next, preheat your grill to 500°F. Once the filet(s) have acclimated to room temperature, you can now apply salt and pepper to each side of them. *Take note you will lose some of the salt and pepper during the cooking process. Next, with a pair of tongs (making certain never to puncture the meat, ever!) place the filet onto the extremely hot grilling surface. You should immediately hear the meat begin to sizzle and this will create a nice sear when upon direct high heat. Sear each side ((grilling 2 inch thick filet(s)) for approximately 2 minutes. Once you’ve seared each side, now move the steak to indirect high heat. The level of doneness you would like to achieve is what determines how long you keep the steak on indirect high heat.
If you want a medium-rare filet (grilling 2 inch thick filet(s)), cook the filet(s) on indirect high heat, after searing, for approximately 2 -2 ½ minutes on each side (flipping only once). Having an instant read meat thermometer is extremely helpful at this point. Stick the meat thermometer into the side of the filet and go all the way into the middle of the cut. You’re looking for a reading of around 125°F. When you reach that temperature, take the filet(s) off the grill and place them on a plate for resting and cover them with aluminum foil. Allow them to rest for at least 10 – 15 minutes. Allowing the meat to “rest” while wrapped in aluminum foil allows for the internal juices to continue flavoring the meat while it’s off the grill and making the filet even juicier.
There you have it. You can now easily prepare your filet mignon without worrying about overcooking it or ruining it. If you ever forget the method, simply check our website again! Backyard is the most knowledgeable grilling supply and beef supplier in Saudi Arabia and the entire Middle East. If you ever have any questions, please call us at +966.13.845.6798 and we will be more than happy to assist you. We look forward to hearing from you soon, and happy grilling!
Mason jars can be a major aesthetic and practical factor within your kitchen simultaneously. Have you found storing your spices in plastic containers to be cumbersome and even a bit unsightly? You’re not alone. Mason jars are a must-have for your kitchen if you’re trying to keep an elegant appearance within an area.
Do you have your own recipe for a rub or seasoning but don’t have a great place to store it? Mason jars are absolutely delightful for preserving all your spices and seasonings in an elegant manner. Not only will your kitchen’s appearance remain clean and sleek, but the effectiveness of mason jars is unrivaled.
Looking to add a unique touch to your kitchen area? Storing your spices within mason jars will give your kitchen a modern, trendy look like no other storage container could accomplish. These sleek, pristine glass storage containers will keep your kitchen looking neat and concise all the while preserving your spices and keeping them as potent as the day you purchased them. A stylish way to preserve your spices!
Practically speaking, mason jars can also be converted into a shaker for applying your seasoning or spice. By simply unscrewing the lid and replacing it with a shaker lid, you instantly have a highly efficient method of applying your spices and seasoning to any food you’re preparing. But how do you keep up with which mason jar contains which spice or seasoning?
Another excellent aspect of mason jars is the Ball® dissolvable label. The name says it all. You can create labels for the lids of each of your spices and when you’re finished with it, you can simply wash away the label with warm water and a sponge or brush. You can then simply wash out your mason jar in the dishwasher and the scent of the previously stored spice or seasoning won’t linger.
In addition to being great for storing spices and seasonings, mason jars are also excellent for canning, mixing liquids, serving juices and are even both oven and freezer safe. Adding this all up and you have one of the most versatile, yet elegant, kitchen provisions possible. They are equally as practical as they are sleek.
If you’re looking for a method of storing spices and seasonings within your kitchen, while simultaneously providing your kitchen with a unique, sleek appearance, mason jars are the perfect fit. To find out how to acquire your very own set of mason jars, call Backyard today at +966.13.845.6798. We have a variety of different sizes with accompanying lids and shaker lids to make the process completely seamless. We look forward to hearing from you soon!
Have you ever been to a nice restaurant and ordered skewered shrimp and when it arrives it looks like an artist prepared it? Have you also tried to grill skewered shrimp yourself only to have them sliding along the skewer and never cooking like you had it at that nice restaurant? It’s actually much easier than you’d think. You simply need to follow a few easy steps in order to ensure your shrimp stay on the skewer and cook consistently.
Firstly, you need to ensure you’re purchasing fresh shrimp. The shrimp you see lying on a bed of ice at your local market were certainly frozen previously. They were frozen prior to arriving at the market on the boat or in the harbor itself. Due to this, you’re better off purchasing frozen shrimp and just thawing it yourself; this will ensure the shrimp is actually fresher than purchasing it thawed from your local market.
Now that you have your shrimp, it’s time to get the skewers out. Pick and choose the shrimp you purchased that are approximately the same size. This will allow you to place them on the skewer very closely, with no empty spaces between them (very important).
You’ll want to start by skewering the first shrimp through both the head and the tail. Then for all remaining shrimp, skewer them only through their head having the tail end pointing in the opposite direction of the first shrimp. Placing them tightly together, with absolutely no spaces between each shrimp will ensure the shrimp will remain juicier and won’t become rubber-like in texture as quickly as if they were not so closely seated next to one another.
Once you’ve created your skewers, now you can apply a brushing of oil and apply whichever rub you’ve chosen to flavor the shrimp with. The oil will help the rub remain on the shrimp while grilling and will simultaneously keep the shrimp from sticking to the grill grates. This is imperative as shrimp is best grilled on skewers on high, direct-heat. Each side of the skewered shrimp should be cooked between 2 – 4 minutes or until very slightly firm on the exterior.
Now you can grill skewered shrimp like the professionals! There are numerous recipes for skewered shrimp on the grill, so feel free to mix and match what you like. Now that you have the fundamentals, you can experiment with any recipe you’d like.
If you ever have any questions about various grilling methods, turn to Backyard. We are the most informed and experienced grilling experts in Saudi Arabia and the entire Middle East. Feel free to contact us anytime by calling us at +966.13.845.6798 and we will be more than happy to assist you. We look forward to hearing from you soon and happy grilling!
While you may have certainly heard of sea salt before, have you ever heard of smoked sea salt? Chances are, you more than likely have not heard of it. Truly, that is a shame. Smoked sea salts can aid you in adding a unique touch to all your favorite dishes, no matter the type of dish you’ve prepared. The range of flavors you can add to your favorite foods through our many different types of smoked sea salts is beyond any other market in Saudi Arabia or the entire Middle East.
When utilizing smoked sea salts, you’re immediately going to want to overdo it. The unbelievable aroma of our smoked sea salts will cause you to want to cover your food in it. Don’t forget, however, it’s still salt and you should start light and continually perform taste tests to ensure you’re not overpowering your food with saltiness. That being said, the range of uses for smoked sea salts is an extreme benefit and something that simply cannot be overstated.
So when should you use smoked sea salts? Truth be told that’s completely up to you and what you like. But, there are a few items that go extremely well with smoked sea salts. Utilization as a dry rub for your meat cuts is a perfect example. You can use only the smoked sea salt when prepping your beef, poultry or fish for cooking, or you can use it in conjunction with a variety of spices. The versatility of smoked sea salts is another reason it’s so great. It’s also an excellent alternative to actually smoking your meats on the grill. When you don’t want to spend hours adding charcoal and wood chips to the grill, you can simply add smoked sea salts to get that smoked flavor without all the hassle. In addition to this, you can even add the smoky flavor to your meats in the oven or the stove as smoked sea salts are completely indoor friendly. Adding smoked sea salts to your meats prior to cooking them can help retain juiciness and increase their overall flavoring exponentially.
Utilizing smoked sea salts on your meats really seems like a “no-brainer”. It’s all the other uses that make smoked sea salts so incredible. When preparing your sauces and garnishes, it’s perfect. If either salting your corn on the cob with it, or looking to add more flavor to your barbecue sauce, smoked sea salts can handle all of it. Utilizing smoked sea salts on your sweets is becoming more and more popular. Are you tired of eating your bland snacks in between meals? If so, a pinch of smoked sea salts can make all the difference in the world. Don’t forget about your breakfast either, you can turn your normal routine morning meal and really enhance the flavoring. Once again, the versatility of smoked sea salts is something that cannot be overstated. It truly is a “must have” kitchen item.
To find out the different types of smoked sea salts available and how you can best utilize them when preparing your next meal, call Backyard today at +966.13.845.6798. We will be more than happy to answer any and all of your questions and assist you in any way possible. We look forward to hearing from you soon!
When it comes to barbecuing brisket, one word defines the discussion of the different methods: controversy. Grill masters across the world take pride in their brisket barbecuing technique and will outright tell you so. In fact, their methods, accompanied by their secret rubs or sauces are so sacred that they would never, ever tell you. Our previous method was one way to barbecue your brisket. So, for the sake of adding diversity (where in the world of brisket barbecuing there is so much), we’ve decided to add another method.
This particular method depends entirely on utilizing the highest grade beef you can find. For this method, prime and choice are your only viable options. You’ll want the reddest, most marbled piece of brisket you can possibly locate. Some grill masters swear by this and infer that you’ll end up with a meat consistency similar to toughened leather if you even consider using a lowly cut such as select.
When prepping your brisket, you’ll want to trim the fat cap down to ¼ inch. It will help the brisket retain moisture. It is here where there’s a bit of a difference between method 1 and this method. Rather than simply applying a dry rub, you’ll want to apply a slather. This is simply a mix of rub along with a little water, or you could even put down mustard, ketchup, or cooking oil; it’s entirely up to you. Some grill masters will even “pump” their brisket. In this case, a large hypodermic is used to inject the brisket with marinade. There are several marinades on the market that can be utilized for this part of the process.
Another interesting technique that can be implemented during the process is referred to as “the Texas Crutch”. This technique allows for speeding the cooking and simultaneously moisturizing the meat. The concept is rather simple. All you need to do is smoke your brisket until it reaches an internal temperature at or near 150°F, then wrap it tightly in heavy-duty aluminum foil in which you pour a bit of beef broth or apple juice and let it continue cooking in the smoker. This is performed to help avoid the dreaded “stall”. The “stall” is the point at which your beef brisket sits steadily at 160°F and never seems to climb even though the heat is constant.
Then, once your brisket has reached 195°F-205°F, you can take it out of the smoker. But it’s not ready yet. Now you’ll need to let the meat “hold” for anywhere between one and four hours. While wrapped in foil, place it in the oven at around 180°F for a few hours so the brisket can continue to cook and become moister.
Cutting your brisket in preparation for serving is also heavily debated. Always cutting against the grain is a good idea. However, brisket has two muscles (the flat and the point) which run in different directions. The easiest way to slice a brisket using this method is to slice through the fat between the flat and the point in order to separate them for individual cutting. This way you can ensure that you’re cutting against the grain on each part of the brisket. The slices should be about ¼ inch thick at most and left for 5-10 minutes before serving. If you’ve prepared your brisket properly, according to grill masters, there’s no need to mess with it any further. No need to add sauces. Don’t ruin a perfect brisket.
To find out which method of preparing brisket best suits you, contact The Market today at +966.13.845.6798 and we will be more than happy to assist you in any way we can. When it comes to barbecuing beef, we are the most knowledgeable company in Saudi Arabia and the entire Middle East. Barbecuing brisket isn’t the easiest, so rely on the professionals at The Market for all your brisket barbecuing questions. We look forward to hearing from you soon!
Notice the title? You’re probably wondering why there is the caveat of having “Method 1” next to how to barbecue brisket. The reason for this is simple; there are numerous ways to barbecue brisket and, for some, these ways are rooted in decades of tradition. So, in providing everyone with several different methods, you can explore the complex and seemingly sacred world of barbecuing brisket. We’re not here to pick favorites, just to provide you with excellent information!
For our first method, we will go the straight forward route. Ready? First off, you will want to place your beef brisket, fat side up, into a disposable foil pan (this will help to collect juices that emanate from the brisket while it’s smoking). Next, you will need to apply your spices, or if you have a particular rub you utilize specifically for beef, now’s the time to apply it to the brisket.
The next part does involve a smoker. You will need to cook the brisket on a smoker for a minimum of four to five hours, dependent upon the size of the brisket itself. The reason for placing the brisket in the disposable foil fat side up is that the fat will begin to sizzle and will run downward onto the lower section of the brisket. While this is occurring, the spices or rub you’ve applied to the top surface will also run down and coat the brisket.
Once the internal temperature of your brisket has reached at least 160°F, remove the brisket from the foil pan and double-wrap it in aluminum foil (this will help seal in moisture that would potentially be lost otherwise). Now place the brisket back into the smoker. When you’re brisket reaches 195°F in the thickest part of the meat, remove it from the smoker but keep it wrapped tightly within the aluminum foil. By doing this, you’re ensuring that the juices within the brisket don’t evaporate as the meat will continue to cook inside the aluminum foil for up to two hours!
The next part, for the sake of deliciousness, is extremely important. Very carefully remove the aluminum foil from the brisket as to avoid spilling any of the precious juices contained within (you’ll need these later, so pour them into a serving bowl). Double check the internal temperature of your brisket to ensure it is cooked thoroughly enough, then it’s time to begin carving this scrumptious piece of beef.
Locate the direction that the grain runs on the brisket. Determining this may necessitate slicing a bit of the top fat layer off to get a good look. Remember, always cut against the grain when you’re trying to achieve a tenderer piece of meat. Slice the brisket into thin pieces, against the grain, and then use the remaining juices from your serving bowl and pour them over the thinly sliced brisket. Serve and enjoy!
Remember, this is only the first method of barbecuing brisket! We will have a few more methods that will more than likely differ from a little to a lot. For all your barbecuing questions, The Market is here to help. Contact us anytime at +966.13.845.6798 and we will be more than happy to answer any and all your questions. We look forward to hearing from you and happy grilling!
Did you know that by simply cutting your steak in a different manner can result in a more tender outcome? Did you ever imagine that your “overly tough” and “chewy” flank steak can be nearly just as tender as your high-end strip steaks? It all comes down to how a steak is cooked, what its final internal temperature is, and how you’ve cut your steak after you’ve cooked it!
The most important thing to consider when you’re carving your steak in preparation of serving it is whether you’re cutting with, or against the grain. In practically all instances of cutting your steak, it’s best to cut against the grain. This holds especially true for “tougher” cuts, such as flank, or skirt steak. Simply by cutting the steak against the grain you could end up with a steak nearly 400% more tender than if you had cut the same steak with the grain.
Because of the connective tissues being much less “tough” than the muscle fibers within a steak, cutting against the grain of the muscle fibers is paramount. Just by performing this simple, highly effective cutting method your flank steak could easily rival the tenderness of exponentially more expensive cuts of meat. So, don’t always assume that just because you have flank steak that you can’t ultimately grill a tender, juicy meal for you and those dining with you.
To find out more about cutting methods, as well as the different cuts of meat we have to offer at The Market, call us today at +966.13.845.6798. We will be more than happy to answer any and all of your questions. We are the premiere provider of the top-quality beef and grilling knowledge in Saudi Arabia and the entire Middle East. We look forward to hearing from you soon, and happy grilling!
Have you always felt like you wanted to be a complete grill master, then you realize your grill is equipped with the rotisserie option and you feel intimidated? Fear not, setting up your grill’s rotisserie is actually much easier than you think. At Backyard, we want to help everyone overcome their hesitancy to utilize new or seemingly challenging grilling techniques. By providing you with our knowledge, you will be capable of expanding your grilling repertoire.
So, you have your grill with the rotisserie motor and it even came with a spit, which you more than likely never even took out of the packaging. What to do now? First, find your spit (the long metal device you were too scared to use for all this time.) Next, you will need spit forks and trussing twine. Trussing twine is simply butcher’s twine, they’re virtually one in the same. Also, since you’ll be so close to the heat, having a pair of heat-proof gloves is something we strongly advise.
Believe it or not, one of the most important items to have is the trussing twine. The twine will keep your meat or poultry secured to the spit and keep it from unraveling while the meat or poultry is cooking. You don’t want to open the lid on your grill to find your food flailing about. So, before you get your meat or poultry anywhere near the grill, secure your meat to the spit utilizing trussing twine. Just to be sure you did it correctly, have a dry test-run (no heat on, just making sure the meat or poultry rotates without coming apart).
The most popular method of cooking your meat or poultry on the rotisserie is indirect heat. Weber® recommends “setting up your grill for indirect heat, with a drip pan in the middle, between the lit burners or the coals”. Once you have the grill preheated, it’s now time to insert the spit into the rotisserie motor (make sure to use heat-proof gloves!). Next, turn the rotisserie motor on and evaluate if your trussing twine is still holding up properly; let the meat or poultry go through a few revolutions for a pretty good idea if everything’s in order.
Lastly, leave the grill lid closed! In order to keep a consistent cooking temperature, your grill lid needs to remain on as long as possible, no matter how badly you want to keep checking on the meat or poultry. To best keep an eye on your meat or poultry, check it every 30 minutes or so using a kitchen timer simply to remind yourself. Your cooking time will depend upon the meat or poultry size itself. The most effective method of finishing off your rotisserie is with high heat, especially the infrared option if your grill is equipped to do so. By moving the rotisserie to the high heat, the outer layer of the meat or poultry will become crispy and more flavorful. Be careful not to leave your meat or rotisserie on the high heat for too long as it is easy to burn. Once you feel as though your rotisserie’s exterior has a delicious, crispy finishing touch to it, it’s time to check the temperature. It is here that having an internal temperature thermometer is so helpful. Once your meat or poultry has cooked to its appropriate internal temperature, it’s now time to remove the spit from the grill (don’t forget your heat-proof gloves!)
Now, you may wonder what to do with your spit that’s so tightly conjoined to your meat or poultry. First, remove the spit forks (again, heat-proof gloves still being worn). Then take your spit with the meat still on it to an area where you can safely place your meat or poultry. Immediately cut the trussing/butcher’s twine and completely remove it from your meat or poultry. Now you can gently slide the meat or poultry onto your prepared surface. Do Not Immediately Begin to Carve Your Meat or Poultry! Give your meat or poultry time to rest, just as you would with a steak fresh from the grill (~15 minutes of resting time). Then you can carve your meat or poultry.
If you have always wondered how to properly utilize your grill’s rotisserie option but felt intimidated, you can always rely on Backyard to help you on your endeavor. If you have any questions about how to best utilize your rotisserie, or to find spit forks or trussing twine, contact us today at +966.13.845.6798. We are the number one supplier of top-quality grilling products and can help answer any and all of your grilling questions. We look forward to hearing from you soon and happy rotisserie grilling!