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Features of the Best Gas Barbeque Grill

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There is a reason the best gas barbeque grill costs a little more. It’s built to last you a lifetime. If you want the best gas barbeque grill made, here are the features you should look for.

Stainless Steel Construction

What makes stainless steel special isn’t that it’s made of steel and isn’t that it’s stainless. Because it’s not. Metals labeled “stainless steel” will discolor, lose their luster, stain, rust and pit. The fact of the matter is that there are dozens of varieties of stainless steels available in the market place – and they are not created equal.

There are two basic grades of stainless steel used in today’s outdoor gas grills – magnet (400) stainless and non-magnetic (300) stainless. The (400) grade magnetic stainless steel is inferior to the (300). It’s not as durable or rust resistant as the (300), it does not conduct or retain heat as well, and it will warp when exposed to high temperatures, and it generally produces an inferior product.

The typical box store gas barbeque grill uses (400) stainless steel. The finest gas grill uses only commercial grade 304 stainless steel. That’s why they can be backed by a 100% lifetime guarantee.

So, if you’re shopping for a quality stainless steel gas grill, take a magnet with you. If the magnet sticks to the grill, walk away. It is not a quality stainless steel grill.

Fully Welded Seams vs. Spot Welding

Next time you’re in your local box store take some time to inspect their gas barbeque grills. What you will find is that the seams are not fully welded – they are spot welded. And spot welding will not hold up to the extreme temperatures produced in a gas barbeque grill. These seams will eventually pop and split – ending the useful life of the barbeque grill.

If you want the best outdoor grill available, make sure the seams are fully welded. These grills will last a lifetime.

BTUs

So what’s a BTU? It’s the amount of heat needed to raise the temperature of one pound of water from 39 degrees to 40 degrees. So in its simplest terms the BTU measures heat output.

And how does that translate to outdoor gas grills? Taken alone, the number of BTUs a gas barbeque grill can produce is meaningless. What is meaningful is the number of BTUs produced per square inch of cooking surface. The finest outdoor gas grills produce 100 BTUs or more per square inch of grill surface.

Why does this matter? It matters because this is the level of heat required to properly sear a steak, producing steak house quality meat time and time again. So if you want to become legendary for your grilling skills, you need to know the BTUs per square inch of grill surface before you buy your next barbeque grill. That is what will set you apart from the rest of the neighborhood.

Infrared Cooking

An infrared burner is no longer a fad when it comes to producing wonderfully tender steaks. It’s a necessity. Infrared heat is radiant heat – and radiant heat cooks meat without drying it out. Gone are the days of hockey puck hamburgers.

When you consider your next outdoor gas grill, make sure is comes equipped with an infrared burner.

Flavor Zones and Heat Separators

Flavor Zones were first introduced by Weber Grills. The concept was to produce separate temperature zones across the grill – so you could have one side cranked up all the way to sear your meat while the other side was set to low to cook tender vegetables.

Today, premium manufactures like SUN Gas Grills have done one better. Their flavor zones have holes which allow for the escape of heat as your turn the various burners up and down. And they have introduced heat separators between the flavor zones to shield the heat of one burner from the remainder of the grill – allowing for precise temperature control along the entire length of the gas barbeque grill.

This technology is the finest available today. Make it part of your next gas barbeque grill.

Smoker Box

The best outdoor gas grills on the market today incorporate old fashioned smoking in the form of a smoker box. The smoker box is designed to infuse your food – especially your meat – with the flavor of hickory (or other hard wood) smoke at the same time as you grill your meat.

100% Unconditional Guarantee

Regardless of the model gas barbeque grill you choose, the person selling it should be willing to back it up with a 100% unconditional guarantee. If they are not willing to do so, you need to question the quality of the grill you are about to purchase. Excellent quality gas barbeque grills will last a lifetime and the merchant should be willing to back that up with their guarantee.

So, what’s the Bottom Line?

The bottom line in gas barbeque grills is that shopping price is a sucker’s play. In gas grills, like many other things in life, you get what you pay for. The more important measure is cost per year’s use. Buying a top-of-the-line stainless steel gas grill will yield many, many years of use and enjoyment. The same cannot be said for grills that do not offer the features discussed in this article.

This is especially important if the gas barbeque grill is going to be incorporated into an outdoor kitchen. Imagine changing the grill every 3-5 years. What a nightmare. But 3-5 years is the average life span of box store grills. So, when you replace the gas barbeque grill you already have, make sure you buy the finest quality you can afford. You won’t be sorry!

For a truly exceptional gas barbeque grill, be sure to visit my website below. There you’ll find the best high end grills on the market today.

Until next time, Happy Grilling…

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Onions – To Cry For

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What would a recipe be like if we did not have onions? The distinctively pungent smell and taste of onions rounds out the flavours of almost any type of cuisine. For centuries, onions have added value to our cuisine and have also been thought of as having therapeutic properties.

The word onion comes from the Latin word unio for “single” or “one” because the onion produces a single bulb. The name also suggests the union of the many separate concentrically arranged layers of the onion. Onions are native to Asia and the Middle East and have thought to be cultivated for over five thousand years-they were highly regarded by the ancient Egyptians. Often the ancient Egyptians used them as currency to pay the workers who built the pyramids, and also placed them in the tombs of kings (Tutankhamen) so that the kings could carry them as gifts in the afterlife. In India in the 6th century onions were used as a medicine. The ancient Greeks and Romans often dressed up onions with extra seasonings in their cooking because they did not find them spicy enough. Many European countries during the Middle Ages served onions as a classic healthy breakfast food. It should be noted that Christopher Columbus brought onions with him to the West Indies and spread their cultivation from there throughout the Western Hemisphere. Today the leading producers of onions are China, the United States, Russia and Spain, among others.

Onions are available in fresh, frozen, canned and dehydrated forms. They can be used in almost any type of food, cooked, in fresh salads or as a garnish, and are usually chopped or sliced. Onions are mainly used as an accompaniment to a main course and are rarely eaten on their own. There are many different types of onions ranging from sharp and pungent to mild and sweet.

Depending on the variety, onions range in size, colour and taste. There are generally two types of large, globe-shaped onions, classified as spring/summer or storage onions. The spring/summer class includes onions that are grown in warm weather climates and have characteristic mild or sweet tastes. This group includes the Maui Sweet Onion (in season April through June), Vidalia (in season May through June) and Walla Walla (in season July and August). Storage onions are grown in colder weather climates and, after harvesting, can be dried out for a period of several months. They generally have a more pungent flavour and are named by their color: white, yellow or red. Spanish onions are classified as storage onions. There are also smaller varieties of onions, such as the green onion (also called scallions) and the pearl onion.

Onions are members of the Allium family and are rich in powerful sulphur-containing compounds which are responsible for their pungent odours and for their many health-promoting effects. When an onion is sliced the cells are broken, which allows enzymes called alliinases to break down sulphides and generate sulphenic acids (amino acid sulfoxides). The Sulphenic acids are unstable and decompose to produce a gas called syn-propanethial-S-oxide. Then this gas reaches the eye it reacts with the water in the eye to form a diluted solution of sulphuric acid which irritated the nerve endings in the eye. Your eye then produces tears to dilute and flush out the irritating substance. This is what makes your eyes sting and water when slicing onions.

Eye irritation can be reduced by supplying an ample amount of water to the reaction, which prevents the gas from reaching your eye. This is why it is thought to be helpful to cut onions under running water or submerged in a bowl of water. Rinsing the onion and leaving it wet while slicing may also be helpful. Other tips to help reduce eye irritation are by freezing onions, which prevents the enzymes from activating, limiting the amount of gas generated. Also, using a very sharp knife while chopping will limit the cell damage thereby reducing the amount of enzymes released. Lemon will help to remove the characteristic odour of the onion.

As mentioned, onions are thought to produce many health benefits. Onions are a good source of chromium, the mineral component in glucose tolerance factor, a molecule that helps cells respond to insulin. Diabetic clinical studies have shown that the chromium produced by onions can decrease fasting blood glucose levels, improve glucose tolerance, lower insulin levels and decrease total cholesterol and triglyceride levels, as well as increase good HDL-cholesterol levels.

One cup of raw onion contains over 20% of the daily value for chromium. Since chromium levels are depleted by the consumption of refined sugars, white flour products and the lack of exercise, marginal chromium deficiency is common in the United States.

A case-control study from Southern European populations suggests that making onions and garlic a staple in your diet may greatly lower your risk of several common cancers. Eating onions two or more times per week is associated with a significantly reduced risk of developing colon cancer. As well, the regular consumption of onions has been shown to lower high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke.

Onions may also help maintain healthy bones. A newly identified compound in onions, gamma-L-glutamyl-trans-S-1-propenyl-cysteine sulphoxide (GPCS) inhibits the activity of osteoclasts (the cells that break down bones). This may be especially beneficial for women who are at increased risk for osteoporosis as they go through menopause.

Other potential health benefits of onions include several anti-inflammatory agents that reduce the severity of symptoms associated with the pain and swelling of osteo- and rheumatoid arthritis, the allergic inflammatory response of asthma, and the respiratory congestion associated with the common cold. Also, quercitin and other flavonoids found in onions work with vitamin C to help kill harmful bacteria and are helpful when added to soups and stews during cold and flu season.

In many parts of the undeveloped world, onions are also helpful in healing blisters and boils. Onion extract (Mederma) is used in the United States in the treatment of topical scars.

When choosing onions, choose onions that are clean, have no opening at the neck and have crisp, dry outer skins. Avoid onions that have sprouted, have signs of mold, or once that have soft spots, moisture at the neck, and dark patches which may indicate signs of decay. When choosing scallions, choose those that have green, fresh-looking tops which are crisp and tender. They should be white in colour for 2-3″ along the base. Avoid scallions that look wilted or have yellowed tops.

Store onions are room temperature, away from bright light and in a well-ventilated area. Hanging them in a wire basket or perforated bowl for ventilation is ideal. Onions that are more pungent in flavour, such as yellow onions, can be stored for longer periods that the sweeter variety of onions, such as white onions. Scallions should be stored in a plastic bag in the refrigerator and will keep well for about a week. Store all onions away from potatoes as the onions will absorb the moisture from the potatoes and cause them to spoil more easily. Cut onions should be wrapped tightly in plastic wrap or sealed in a container, and should be used within a couple of days since they tend to oxidize and lose their nutrient value quickly. To maintain the best taste of cooked onions, they should be stored in an airtight container and used within a few days. Never place cooked onions in a metal container since this will cause discoloration. Peeled and chopped onions may be frozen raw, but this can cause them to lose some of their flavour.

Onions can be eaten raw or cooked in almost any way imaginable-broiled, boiled, baked, creamed, fried, deep-fried, or pickled. They are great in soups, stews and combined with meats and vegetables. They add a versatility to your dishes that is hard to beat.

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Anger Management Tips For Parents

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Do you sometimes get angry with your kids and feel it escalate by losing control? We all get angry, even at our kids, anger is a normal emotion. It’s what we do with it that’s important, and how we cope with the consequences. “Angry parents breed hostile children”. Anger management for parents is crucial because if you learn to control your anger towards your children you are also teaching your children how to control theirs.

Anger management for parents is most important to avoid various teenage behaviour problems in the future. In the book “Solving Teenage Problems”, various ways in which parents can control their anger and have reasonable conversation with their teenager have been discussed. Along with this the book also provides a very effective model called “Communication Enhancement Model”, which can help parents to structure difficult discussions with their teenagers. However it all starts with your ability as parents to control your anger and below are some of the tricks you need to practice right from the time your child is a young kid, so that you can master the art of anger management:

First and most importantly, anger management starts with being honest with your kids! Tell them you are angry, without necessarily giving them all the details. You can say you are angry but you are working through it and finding a solution. This teaches them that being angry is normal, they won’t be punished for it – since mom or dad feels it too – and they can express it the same way.

Avoid anger triggers. The room is a mess? Close the door. It’s not the end of the world. There’s spilt milk on the table? It’s okay; your kid can pick it up after the meal. It’s not life threatening. Ignoring small mishaps is crucial for anger management.

If your anger is caused by your kids’ bad attitudes, try the 1-2-3-Magic method, well known for diffusing potential anger situations. The parent only says “one” to the kids to stop the unacceptable behaviour, until the parent reaches “three”. The kids have already been told that by three, if they haven’t stopped the unacceptable behaviour, there’s a consequence. It also lets the parent calm down before exploding, just by saying “one”. The parent stays composed and the kids know what’s going to happen ahead of time. This method has saved many situations from escalating into parents’ angry fits towards their children. When consequences are explained to the kids and they know that they need to clean their act in certain period of time, anger management becomes easier as you know that you need to have patience and give your kids the time to clean their act and if they do not do it, you exactly know how you are going to react. This itself has a calming effect on you.

Whatever we do, our kids will imitate. Anger, when not properly expressed and dealt with, hurts everyone, including the angry person. For a better atmosphere when the family is together, everyone gains through proper anger management.

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Fruit and Weight Loss

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Did you know that grapefruits, melons, berries papayas and peach can actually help you lose weight? Fruit has zero cholesterol, serves as a good source of fiber and reduces blood pressure and the risk of cancer and type 2 diabetes.

Everybody wants a diet plan that lets them eat as much as they want without feeling hunger and reducing weight. The trick is to choose foods with fewer calories per gram weight of the food. The more water and fiber in food, the lower its energy density, and the more it helps you stay full while you reduce your weight.

So eating fruit is good for us and it helps us to loose weight and not feel hungry while dieting. But will any fruit do the job? What about canned fruit or dried fruit? Actually the best choice is fresh fruit, canned and dried fruit contain a much higher amount of calories.

The top fruits for weight loss include grapefruit, melons, berries, papayas and peach. Fruit serves as a great snack substitute instead of cakes, fries and doughnuts. Try berries grapes and apple slices include red and green grapes, pineapple chunks, strawberries, sliced bananas and pears in your daily diet and you will definitely loose your weight while improving your health. And do not forget fruit canned also serve as part of your breakfast lunch or dinner not only as snack substitute, try making a fruity dessert, eat it with yogurt and low-fat granola add fruit to your cereal or oatmeal and you will have a great low calorie meal.

Fruit can be a dieters best choice to reduce weight use it as a meal or a snack and enjoy natures gift for dieters fresh fruit…

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