Food And Fellowship.

This part of our little blog is about cooking and great places to eat here in the Midwest! Come with me as I explore and indulge in two of my favorite activities…cooking and eating!

Barbeque and Grilling Blunders – Learn to Eliminate Outdoor Cooking Mistakes that Kill Your Cookout

Your average backyard cook is no expert in the barbeque or grilling field. He has no television shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more mistakes with BBQ grilling than you could ever imagine. The meat ends up dry and tough time after time, despite marinating for hours. Or the meat is burnt or cooked too long.

These mistakes are made time and time again because your average backyard cook usually does not know any different. He does not automatically know How to Barbeque.

Here are some of the more common mistakes and do’s and don’ts made in BBQ grill cooking:

1) If you started with frozen meat, make sure the meat is thawed completely. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

2) When using a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire a breeze. It also allows you to add charcoal should the coals burn out along the way.

3) Never poke the BBQ meat with a fork after cooking has begun. This is one of the most common mistakes and one of the most deadly for your barbeque. When poking with a fork, the juices will run out of the meat and right into the bottom of the barbeque pit or grill. Your meat will be dry and less tender. Use a long set of tongs to turn the meat.

4) Lower the heat. Except for grilled steaks, which need a quick searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat tender and juicy.

5) Quit lifting the lid to check the meat. Every time you do that it changes the temperature inside the BBQ grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is more of a food safety mistake. Do not put the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing the cooked with the raw just begs for someone to get sick.

7) After removing the meat from the BBQ grill or pit, let it rest for at about 5-10 minutes. Cutting into or slicing the meat immediately after pulling it from the cooker will cause all the juices to flow out of the meat and onto the platter.

Of course, these are not all of the mistakes made by the amateur outdoor cook, but are some of the more common. But if you will prevent doing these yourself, you will eliminate many of the things that cause barbeque failures.

Your guests and family will wonder how come your grilled or barbequed food is so much better then it used to be. And, who knows?…Maybe the Food Network will come looking for you.

Pairing Food And Wine: Not As Hard As It Seems!

Many people love a great meal and for some of us, a great meal requires more than a well prepared dish. Food and wine just go hand in hand. You can really turn a nice meal into something spectacular if you make the right pairings. All it takes is a little know-how and some simple general rules to follow.

The process of pairing food and wine isn’t as complex as some may believe. Don’t think that you have to be a vineyard snob to appreciate a great glass that offers the right bouquet and texture for your meal. When it comes to food and wine, the only real rule is that you consider what you truly like.

It’s all about flavor. Stronger flavors in foods require heartier wines to hold up to them. For example, you want to serve food and wine at your next gathering. Why not appeal to flavorful as well as light pallets? This way, you are certain to make a real splash in your presentation.

A classic dish that many of us can’t resist is lasagna. Pair this hearty classic with a hearty wine that offers a lot of rich taste as well as a velvety texture. I love to have a nice glass of Cabernet with any pasta dish that has a flavorful red sauce. This food and wine pairing is a winner every time.

Looking for something a little lighter? Maybe you might be in the mood for a grilled salmon with fresh dill. A great food and wine pairing is meaty seafood along with a nice crisp white. I love Riesling to pair with a dish like this but a Chardonnay that has a hint of apple in its flavor is a wonderful pairing for this lighter meal as well.

Don’t know which Chardonnays have fruity undertones? Don’t fret. You can find out just by looking at the descriptions on the bottle. You can also bet that a Chardonnay from Oregon will have a crisp hint of apple in its flavor. You can make nice food and wine pairings that work with the undertones in the drink.

Considering this, you don’t necessarily have to subject yourself to the food and wine rule: reds with red meats, whites with fish and poultry. If you prefer red wine even though you are having fish, then choose red. There are plenty of nice options to consider that have lighter, fruity undertones.

The bottom line: choose what you like. Wine and food work together well and they should be enjoyed. Sure, you can maximize the flavors by making the right pairings but if you find yourself stressing over your choices, you just need to take a step back. You can’t go wrong with good food and wine no matter how you match them.

Pleasure Cooking

Far too often we get caught up in the necessity of cooking in order to eat and forget the absolute joy that can be found through the act of cooking. Of course this isn’t limited to stovetop cooking. There are many men and women around the world (me included) who find baking to be an extremely pleasurable pastime in addition to traditional stovetop cooking or even barbecuing on a grill. The main distinction occurs in how you perceive your cooking projects.

How Do You View Cooking?

While this question is asked somewhat rhetorically, it is a question you should ask yourself and answer. Do you view cooking as a chore or duty or do you view it as a project? There is something much more exciting about embarking on a new project than getting around to a loathsome chore. If you do view cooking as a chore the more important question might be why?

Some common reasons that people dislike cooking include the following: lack of skill, lack of confidence, boredom, or you could simply dislike the inevitable clean up far more than you enjoy the process of cooking. For each of these, there are solutions if you are willing to make the effort.

A lack of skill when it comes to cooking can be easily corrected in most cases by taking a few cooking classes. Classes are offered for varying degrees of skill sets and are meant to help you develop your cooking talents while teaching you the basics of meal planning and preparation. You can increase your skills by taking more classes down the road.

While a lack of confidence is a little more difficult to address, having a few ‘dinner parties’ in which your quests can compliment your culinary talents can often solve this particular dilemma. The key in this process is to plan your menu carefully and remain well within your comfort zone. You will be amazed at the wonderfully rich and delicious meals that can be prepared with very little effort if you are willing to sift through the recipe books in order to find them.

Boredom in the kitchen is perhaps one of the easiest problems to fix there is. The solution is exceedingly simple—find a challenge. Try cooking Thai or Indian cuisine. Try more difficult recipes. Try making only meals from scratch or simply try broadening your use of spices and seasonings. There are many things you can do in order to bring some excitement back into your kitchen. You may even discover hidden talents and tastes in the process.

There will always be clean up. My suggestion is to make a deal with either your partner or your children and they can draw straws over who cleans up. Of course if this won’t work in your family, you could always turn over a new leaf and clean as you go whenever possible. This makes the clean up process after dinner so much simpler to handle that it is well worth a few extra minutes during meal prep.

Cooking for pleasure is really the only way to cook. If you have difficulties when it comes to finding the enjoyment and entertainment value of cooking, perhaps it’s time you bring some fun back into your kitchen. If you’re barbecuing, put on some Jimmy Buffet and dance around your kitchen. If you’re cooking Italian find some nice Italian music to set the mood. Bring the fun back into your kitchen and you will find that cooking is a pleasure rather than a chore.

Thank you for stopping by, hope you enjoyed the articles!