Delicious Braised Cauliflower

Grill Lovers’ Delicious Braised Cauliflower Recipe (Ready in about 10 minutes | Servings 6)

Ingredients

Delicious Braised Cauliflower

• 2 tablespoons sesame oil

• 1/2 cup sweet onion, chopped

• 2 cloves garlic, crushed

• 1/4 teaspoon pepper flakes, crushed

• 1 pound cauliflower, cut into florets

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon dried basil

• 3/4 cups water

Instructions

  1. Heat sesame oil in your pressure cooker over medium heat. Add sweet onion, garlic, and red pepper flakes; cook, stirring continuously, for about 2 minutes. Add the cauliflower florets and continue cooking for about 5 minutes.
  2. Sprinkle with salt, black pepper, and dried basil; add the water.
  3. Cook for 2 to 3 minutes at HIGH pressure. Lastly, open the cooker by following the manufacturer’s instructions. Serve over rice.
Old-Fashioned Beef Roast

Grill Lovers’ Old-Fashioned Beef Roast Recipe (Ready in about 45 minutes | Servings 8)

Ingredients

Old-Fashioned Beef Roast

• 1/2 pound carrots

• 2 parsnips, diced

• 2 stalks celery, diced

• 1 red bell pepper, seeded and thinly sliced

• 1 green bell pepper, seeded and thinly sliced

• 1 onion, peeled and sliced

• 2 cloves garlic, peeled and minced

• 1 boneless chuck roast, into serving-sized portions

• 1 envelope onion soup mix

• Salt and ground black pepper, to taste

• 1 cup water

• 1 cup tomato juice

Instructions

  1. Arrange the vegetables in the bottom of your pressure cooker. Lay the chuck roast on the vegetable layer.
  2. In a mixing bowl, combine the rest of the ingredients; mix well to combine; pour the mixture into the pressure cooker.
  3. Then, bring to LOW pressure; maintain pressure for 45 minutes. Serve warm.
Camp Chef SmokePro DLX Pellet Grill Review

GRILLING SAFETY 101

Every year, millions of American safely enjoys outdoor barbecues, but accidents are inevitable. According to the report of U.S. Fire Administration, they recorded about 5, 700 grill fires takes place on residential property every year, causing an annual average of $37 million in property damage, 100 injuries and 10 deaths. Most of these grill fires are caused by malfunctioning gas grills. In addition, thousands of people visit emergency rooms every year because they have burned or injured themselves while barbecuing.

GRILLING SAFETY 101

You can still definitely enjoy your Summer Outdoor Barbecue by taking these preventive steps to avoid accidents, including maintaining your grill and its safety use:

GRILL MAINTENANCE AND STORAGE:

Gas grills are generally safe if they are properly maintained and checked for leaks. In some cases, grills are unsafe due to faulty design or construction. When setting up at the start of each grilling season, the following tips can help ensure everybody’s safety:

Regularly check grill hoses for cracks, holes and brittleness. Look for blockages as well, especially in the Venturi tube that run to the burners. Clear blockages – caused by food drippings, spiders or insects – with a wire or pipe cleaner.

Run a soap solution (one part liquid soap, one part water) along hoses and at connections, then open the valve at your tank and check to make sure that gas isn’t escaping, which will be indicated by bubblets at the leaking points.

Adjust hoses as needed away from hot areas or where grease might drip on them

Always store propane tanks outside and away from your house. Regularly check to make sure valves is firmly turned off.

KEEP CALM AND GRILL ON!

10 Simple Way To Be A Grill Master

10 Simple Way To Be A Grill Master

Here, we will give you the easiest ways to Master the Grill. Following these simple steps will make your grilling experience more convenient and the results will be more flavorful and mouth-watering grilled foods. You will be a certified Grill Master and Grill Lover!

Grill Master

  1. GRILL ON WOOD NOT GAS

Forget about the gas-versus-charcoal debate: Wood is the only perfect fuel that adds real flavor to food. Preferably, use whole hardwood logs in a wood-burning grill. The next best option is to burn hardwood chunks in a regular grill. (Light them in the chimney starter as you would charcoal_. As a last resort, toss some wood chips onto the coals of your charcoal grill – you use hardwood charcoal, right? – or in the smoker box of your gas grill just before you begin grilling.

  1. KEEP IT COOL

You don’t need to bring steaks to room temperature before grilling: There’s no appreciable difference in cooking time. Steak houses keep meat refrigerated until they’re ready to cook it – for reason of convenience and food safety – and so should you.

  1. ORGANIZE AND LINE THEM UP

Align the food on your grill in a neat row with soldierly precision. This helps you keep track of which foods went on the fire first, so you can turn them and take them off in order. Plus it looks more professional – and looking professional is half the battle.

  1. DO THE FLIP – JUST ONCE!

You can’t get killer grill marks [the grillmanship’s signature]or accurately gauge cooking time if you’re compulsively turning over your steak every 10 seconds. To have an awesome set of crosshatches, rotate the steak 90 degrees after a couple of minutes of grilling.

  1. SALT & RUBS

You might have heard that salt “bleeds” the juices out of raw meat: It doesn’t. Instead, it helps steaks form a savory crust as they cook. Just before putting the steaks on the grill, sprinkle on a generous amount of coarse salt and freshly ground black pepper.

  1. BRUSH IT OFF

This is the grill master’s mantra. Following it will prevent food from sticking and give it excellent grill marks. Before grilling, scrub the hot grate with a wire brush, and then rub it with a tightly folded paper towel dipped in oil. Scrub the grate again when you’re finished cooking.

10 Simple Way To Be A Grill Master

  1. GRILLED VEGGIES

The dry heat of a grill intensifies a vegetable’s natural sweetness. Grill tender, watery vegetable, such as bell peppers and onions, directly over the coals. Grill dense or starchy vegetable, such as sliced potatoes and eggplant, using indirect heat, as far away from the coals as possible. Vegetarian loves this.

  1. TONGS VS FORK & KNIFE

Use a pair of tongs – not a barbecue fork or, worse, a knife – to turn meat or move it around on the grill. Forks and knives poke holes in the meat that can allow precious juices to drain out. If you must cut and peek to check doneness, make a small slit with a knife.

  1. KNOW WHEN IT’S PERFECTLY DONE

For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don’t let it touch any bones, or you’ll get a false reading

  1. FOR A PERFECT GRILL TASTE, LET IT REST

When you grill a piece of meat, its muscle fibers contract and drive the juices to the center of the cut. Meat served right off the grill will taste tough and dry, but a post-grill rest allows the muscle fibers reabsorb the juices, resulting in a tender and succulent cut. Larger pieces of meat, like leg of lamb and pork shoulder, need to rest longer than steaks chop – approximately 15 minutes.

Orange Short Ribs Recipes

Grill Lovers’ Orange Short Ribs Recipes (Ready in about 45 minutes | Servings 4)

Ingredients

Orange Short Ribs Recipes

• 1 cup water

• 3/4 cup soy sauce

• 1/4 cup sweetener

• 1 blood orange, squeezed

• 1 head of garlic, peeled and crushed

• 1 cup scallions, chopped

• Salt and ground black pepper, to taste

• 4 beef short ribs

• 2 tablespoons sesame oil

Instructions

  1. Combine together the water, soy sauce, sweetener, and orange juice in a mixing bowl.
  2. Add the garlic, scallions, salt, and ground black pepper; mix thoroughly. Place the ribs in the bowl and marinate at least 4 hours.
  3. Heat sesame oil in a large skillet. Sear your ribs for about 3 minutes on each side. Transfer seared short ribs to the Instant Pot.
  4. Next, choose the “MeatStew” mode, and cook for 30 minutes. To release pressure, use natural release method. Serve warm.