New Updates
Do you blog? DinnerBeat will now create the HTML for your weekly meal plan – including links to your recipes. You can get to the page from a link in the center of the Plan Meals page.
Don’t forget that you can access DinnerBeat with your mobile device! View your recipe in the kitchen or your shopping list while at the store!

Grilling
It’s time to take the grill out and get ready for barbeque season! We’ve already anticipated the summer by blogging about barbecuing tips on YouTube, and now it’s time to put it all into practice.

Aside form being one of the oldest forms of cooking, grilling is also one of the healthiest ways to cook food. Grilling requires less oil than frying, and it’s easier to control the amount of fat on the meat. Also, grilling outdoors cuts down on energy costs. Cooking indoors usually increases the temperature in your house, which in turn, makes your air conditioner work harder.

If your grill has been in storage for a while, you may want to give it a quick check before inviting over anyone for a backyard BBQ. Make sure the grill is clean inside and out – the tubes, for example, may have bugs or pests hiding in them. An essential part of gas grills, the gas lines, could wear down over time, so make sure the gas supply line is in working order and doesn’t have any leaks. Giving your grill a once over will make sure it’ll keep you barbequing throughout the summer and beyond.

Dry Rubs vs. Marinades

It’s the age-old feud for BBQ enthusiasts. Some people advocate for marinating meats, while others prefer dry rubs. So which one is better? It really depends on the situation. Dry rubs have a stronger taste than marinades and can stick better to meats. A basic dry rub marinade consists of pepper, salt, paprika and sugar, which is massaged into the meat and can be left overnight. Also, since the components are usually just spices, dry rubs tend to contain less fat than marinades. A marinade, on the other, is a liquid sauce containing, for example, oil, spices, acid (like lemon or vinegar), sugar, or soy sauce. The meat is left to sit in the sauce for a few hours. For tougher cuts of meat, a marinade can be great way to tenderize the meat.

The length of time to allow for a marinade to penetrate depends on the type of marinade. Citrus-based marinades should be used for less than two hours, those with acid, alcohol or salt less than four hours. Meat in a sauce without those ingredients can marinate overnight. Remember, meat should always be marinated in the refrigerator, and marinade should never be reused!

Labels: Updates