Month: February 2021

What is a Mocha? Hot Chocolate for Grown-ups!

Posted on by John Bird

Few things pair well together better than chocolate and coffee. Each brings out the best in the other in terms of favor and the notes in both complement each other perfectly. 

Because of this, lots of recipes including chocolate also recommend adding a pinch of espresso powder or a spoon of brewed coffee. Although coffee purists sneer at the idea of adding sweeteners or cream to black coffee or espresso, we love a sweet and cozy warm beverage on chilly days.

If you haven’t ventured out into the world of fancy coffee drinks, you might be wondering ‘what is a mocha?’ We’ll answer that in this article, and even show you how to make a mocha drink right at home. You won’t need a fancy espresso or mocha machine to make a great mocha espresso!

What is a Mocha?

What is a Mocha
Mocha

Let’s start with the mocha coffee definition. A mocha is basically just a regular latte with the addition of chocolate syrup. Lattes are popular because they are so customizable and you can add extras like caramel, hazelnut, and even fruity syrups to change the flavor.

But back to the mocha. This drink is made with 1-2 shots of espresso, steamed milk, and a couple of pumps of chocolate syrup. It is derived from an Italian drink called Bicerin, in which the coffee, milk, and chocolate are carefully layered over each other.

In a mocha the 3 layers are mixed. This beverage is served hot and is also known as a mocha latte or café mocha. A similar drink is the mochaccino coffee, which is like a cross between a mocha latte and cappuccino. When blended with ice or poured over ice cubes, you get an iced mocha.

At a coffee shop, you may be asked whether you want a white mocha or a dark one. Generally, the regular mocha is made with milk chocolate syrup. On the other hand, a white or dark mocha white chocolate syrup and dark chocolate syrup respectively. 

A dark mocha is best if you like your coffee drinks on the bitter side, while a regular mocha is perfect for those with a sweet tooth. If you like the taste of white chocolate, then a white mocha is what you should order.

At the end of the day, if you like chocolate and love coffee, mocha and its derived beverages will be perfect for you!

Lattes and Mocha: How are They Different?

If you stumble over your words at the local artisanal coffee shop, you’re not the only one. This will show you the difference between two of the most popular coffees so you’ll know which one you want to order.

Every coffee drink on the planet has the same foundation.

Brewed espresso and steamed milk.

Everything else is built from this foundation. Sometimes the amounts of each may differ. But this is the basis for every coffee beverage. So, let’s look at how lattes and mochas are constructed.

Lattes:

A latte is a milk-based coffee that has 3 main components: espresso, steamed milk, and foamed milk. It is 1/3rd espresso, 2/3rd milk, and 1/3rd milk foam.

A standard latte in a coffee shop or restaurant is served in a tall, eight-ounce cup. A shot of espresso is added to the cup, followed by 5-6 ounces of steamed milk. The drink is then topped off with a silky layer of foamed milk. Some baristas add their own touch with intricate latte art on the foam.

You can also add flavored syrups to your latte as you desire. Things like toffee, butterscotch, hazelnut, and raspberry are popular choices.

Mochas:

Mocha coffees are generally made from Arabica beans, which have a sweeter flavor with chocolate notes. Compared to the brew for lattes, mochas are much stronger. They usually consist of the following:

  • 1-2 espresso shots
  • 2 ounces of chocolate syrup
  • 1 ounce of steamed milk
  • a thin layer of milk foam on top

In some places, however, a mocha latte is different from a mocha; it is a basic latte with a pump of chocolate syrup added to it.

It is important to note that the chocolate syrup for mochas isn’t the same as the ones usually sold for desserts. Your cheap chocolate syrups will wreck the taste of your coffee as they are crammed with sweeteners and artificial flavor. Save those to top your ice creams and milkshakes.

Instead, use high-quality chocolate syrups that have a proper cocoa content. If you’re trying to make mocha at home you can substitute the syrup for some chocolate shavings, as they melt when added to the coffee.

If you’re in a pinch you can also use something like cocoa powder, or even hot chocolate mix. Although it won’t taste authentic, it will still be a yummy and comforting hot drink.

How to Make a Mocha

This guide will tell you how to make the most delicious mocha coffee right at home. We will show you how to make a barista-style mocha if you have an espresso machine and a professional set up. However, even if you don’t, we will provide substitutes and alternatives.

Making Basic Mocha Coffee:

What You Need:

  • 1-2 shots of brewed espresso or
  • 1-2 ounces of freshly brewed, strong black coffee
  • 2 ounces of chocolate syrup or chocolate shavings or
  • 1 tablespoon of cocoa powder or hot chocolate mix
  • 8 ounces of milk

For topping (Optional)

  • Whipped cream
  • Chocolate chips or shavings
  • Cinnamon powder
  • Espresso powder

Instructions:

  1. Add your chocolate to a large latte cup of coffee mug.
  2. To this add your brewed espresso or coffee.
  3. Steam 8 ounces of milk to around 165°F. If you have an espresso machine, use the steaming wand. If not, heat your milk and then use a good quality frother. Make sure the milk has a good layer of foam.
  4. After the milk is done steaming, pour into espresso slowly. The foam should top the coffee.
  5. Finish off your drink with a garnish of whipped cream, a drizzle of chocolate syrup, chocolate shavings, or cinnamon if you want.
  6. That’s all it takes to make a café mocha; sit back and enjoy your coffee!

How to Make a Mochaccino:

If you want to fancy up a plain cup of cappuccino, give it a chocolate-y twist! Here’s how to make some mochaccino at home.

What You Need:

  • 1 cup or 8 ounces whole milk
  •  4 tablespoons chocolate syrup or shavings
  • 1 teaspoon cocoa powder (Optional)
  •  1/4 cup or 2 ounces of espresso or strong brewed coffee
  • Toppings of your choice

Instructions:

  1. Add your brewed coffee to a large cup or mug.
  2. Heat up your milk and once it is hot, and your cocoa powder.
  3. Froth the milk until it is silky and has a layer of foam on top.
  4. Add the chocolate syrup or shavings to the milk and whisk gently until combined.
  5. Pour the milk into the coffee, topping with the foam.
  6. Add the toppings of your choice, preferably a sprinkle of cocoa powder, cinnamon, or nutmeg.

Have More Questions?

Below, you’ll find answers to questions we get asked the most about making mocha.

01. What is Mocha Made Of?

Mocha is made from espresso, steamed milk, and chocolate.

02. Can I Get a Mocha without Coffee?

Mocha will contain coffee. A mocha without coffee is essentially hot chocolate.

03. What Flavor is Mocha?

Since this drink contains chocolate, the primary flavors are chocolate and coffee.

04. Is a Mocha Good for Me?

This mostly depends on how you make your drink. Cafe mocha calories are pretty steep but you can make a passably healthy option by using dark chocolate, skim milk, and forgoing any sweeteners. However, it is alright to indulge in a mocha once in a while.

05. Can I Make Iced Drinks with Mocha?

Iced mocha drinks can be made by simply pouring the coffee over a tall glass of ice. You can also replace the espresso or brewed coffee with a cold brew. For a fancier drink, blend the drink with ice for a thick and icy beverage. You can top it off with lots of whipped cream and drizzled chocolate syrup.

In a Nutshell

If you ever fumbled at a certain famous coffee chain, this article will have cleared things up for you. You won’t have to embarrass yourself by asking the barista ‘what is a mocha?’ Instead, you can order a mocha, latte, or mochaccino like a seasoned coffee pro.

As you have just learned, making a mocha at home isn’t a big deal at all. You can impress your friends by whipping up a batch of café mochas in no time at all. The next time you aren’t sure if you want a post-meal coffee or a chocolate dessert, you’ll realize a mocha is exactly what will fix your cravings!

How to Turn on a Grill (Both Automatic and Manual)

Posted on by John Bird

Nowadays, we all are upgrading to propane grills from our beloved charcoal grills. While charcoal grills have their place, gas grills are just easier to use on a regular basis. 

Not only gas grills save a lot of time and energy, but they are also healthier for our body and cause less greenhouse emission. We know, turning a propane grill is not that tough either. 

But if you are here, that means it’s your first time using a gas grill and you need an easy guideline. So here we are with two different methods to turn on your grill within minutes.

You may also like: How to start a traeger grill for the first time

How to Start a Propane Grill

how to turn on a grill
how to turn on a grill

Although gas grills are fairly easy to use, we all face one of those moments where it is just not turning on. And the fact that there are so many different models with different features can make it a little bit confusing for a beginner. 

No worries, as we are going to mention all the different methods there are to turn on your propane grill. If your grill ever troubleshoots and the gas grill does not ignite, check if you are doing it right in the first place.

Using the Ignition System:

Ignition System
Ignition System

This is basically the default way you are supposed to start your gas grill. When this method does not work, we have to look for alternatives. Here’s how to turn on your grill using the ignition system for the first time:

01. Open the Lid:

Before you start doing anything else, open the lid of your gas grill. If you accidentally turn on the gas without opening the lid, there can be serious fire hazards as gas tends to explode in closed environments. So whether you have a grill with lid open or closed, knowing this is a good thing.

This is because gas fumes tend to gather in enclosed areas. When you lit up the grill, all the gas inside the lid will just fire up and cause an explosion. It is very dangerous. So do this step first.

02. Supply the Gas:

If you are using propane gas for your grill, you need to make sure that there is actually enough gas available to use. For first time users, you will have to set up the propane tank as well. As most of the propane grills are easy to carry, you won’t have too much trouble setting it up. 

Hook up the gas tank to the grill following the guideline mentioned in the propane tank. Follow the cautions carefully as fully loaded gas tanks need extra attention to handle. But this is just something you have to do once every month, depending on how much you use your grill.

For built-in grills with a main gas supply, there is no worry of replacing propane tanks. You just have to set it up once and forget about it. 

03. Turn on the Gas Supply:

After making sure the gas connection is properly set up, you can turn on the supply of it. For propane grills, turn your knob either clockwise or counterclockwise. Then wait 15 seconds to let the gas run through the system.

04. Ignite the Grill:

This is the fun part. Now you can ignite the grill by pushing the ignition button. After doing so, your grill will light itself up. Most propane grills have the same system for automatic ignition. You will find the button just beside the gas knobs. 

And there you have it. It’s that easy to turn on a gas grill with an automatic ignition system. In the next part, we will talk about what to do if you don’t have it!

Do It Manually:

turn on a grill Manually
turn on a grill Manually

Maybe your grill does not have an automatic ignition or it simply is not working properly. This does not mean you can grill your favorite food on it! Here’s how to turn on a grill manually:

01. Find the Lighting Hole:

The first thing you need to do is find the lighting hole. The lighting hole is usually on the grill’s exterior. You can not light up your grill like a regular gas stove. 

If you can not find this exact lighting place, do not try to toss a matchstick inside the open grill. So look for it thoroughly or check the instruction manual to easily find it.

02. Grab Your Matchbox:

Now that you have found where you have to light it up, grab your matchbox and fix it on the curled holder. This helps to keep your hand at a distance. Sudden flame exposure can burn your fingers so taking careful measures like this are crucial. 

The curled holder also helps to put the light exactly where you want. As most automatic grills are not meant to be used manually, the design is not very user-friendly. 

So the narrow holder helps to easily enter the match inside the hole. Without this, you will end up wasting a lot of good matchsticks. 

03. Light It Up:

After you have successfully set up your match into the holder, it’s time to light up your grill. Make sure to turn on the burner before doing so. 

After one burner is ignited, you can go and turn on all the other burners. This process is basically the same for both manual grills and grills with a broken automatic ignition system.

You may also like: How to keep a charcoal grill lit

How to Tell If Your Grill Has Issues

Your Grill Has Issues
Your Grill Has Issues
  • If it has a hissing sound when you turn it on. This can be a sign of gas leakage.
  • If the ignition and gas supply has no problems but your grill still won’t turn on, then your burner needs to be replaced.
  • For a colder environment, you might be experiencing a slow gas supply. Cold can freeze parts of propane and reduce the gas flow.
  • If your rubber pipe feels rigid, they need to be replaced immediately. Long term use makes rubber lose its flexibility.

Maintenance Tips for Gas Grills

Maintenance Tips for Gas Grills
Maintenance Tips for Gas Grills

As gas grills are not cheap to own, taking proper care is a must. Here are some of our favorite tips to maintain the quality of your grill for years:

  • Do routine checkups with soapy water to know if there are any gas leaks. Running soapy water once a month through the pipes is a very smart idea to look for holes.
  • Always cover your grill. Keep the lid on when you are not using it. Put a durable, high-quality grill cover on top to make sure it doesn’t get corrosion or rust. This protects your grill from weather damage. 
  • Clean your grill after each use. This is very important to keep it looking brand new.
  • Do a thorough cleaning once a month. 
  • Season your grill grades to get a non-stick finish and rust-free experience.  You don’t have to do it for stainless steel or ceramic-coated grated. 
  • Regularly check fuel levels.

Frequently Asked Questions 

01. Why is My Weber Grill Not Lighting Up?

If you are having trouble with turning on your Weber grill, the problem probably is in the ignition system. So the first thing you should do is check the system to make sure all the wires are connected to the right place. You can plug and unplug all the wires to make sure they are in their respective places. 

If this does not work, you can manually light up Weber grill by using a matchstick. Of course, this is a temporary solution. You can replace the ignition system by contacting the manufacturer using your warranty.

02. How to Fix Low Flame on Gas Grill?

Low flame issues on a gas grill is a very common problem. To fix it, you can start by turning everything off. This includes the gas flow at the tank. After that, disconnect the regulator from your gas tank. 

Let the whole grill sit like that for 5-10 minutes. Then set everything up again and slowly open the valve all the way, wait for 40 seconds, and then light up your grill. You will find your grill to have an increased flame.

03. How Do I Unclog a Gas Grill Line?

You can unclog your gas grill line using a thin and sturdy wire. The wire needs to be longer than the line you want to clean. Then push it gently through the line and remove whatever is stuck inside it. This will unclog it and let the gas run through seamlessly again.

04. How Do I Light Up My Grill if the Ignitor is Broken?

It is a very common problem to happen. You can definitely use other things to light up your grill. To light up your grill without an ignitor, first, open the grill and find the lighting hole on its side. 

Then light up a matchstick and put it in the curled end of the holder. You can also use a lighter to light up a piece of paper and use it the same way as the matchstick. Once the fire is closer to the hole, turn on your gas burner. And voila! Your grill is ready to use. 

Wrap Up

Now that you know how to turn on your gas grill, go and start making your favorite hamburgers and wings. Whatever you do, make sure to keep it clean and pristine. 

If you can not turn on your grill even after following all those steps, it’s time to consult some professionals as you will likely have to replace some inside parts. 

With proper care, you can actually use your grill for years and years without any issues. So make sure to appreciate such a useful gadget for making mouthwatering dishes!

How to Grill a Tomahawk Steak: Make a Show-Stopping Meal!

Posted on by John Bird

You’ve tried steaks but have you ever had a Tomahawk steak cut? This may be the ultimate carnivore meal; a huge hunk of meat with a big bone handle. It even looks like caveman food and is aptly named Flintstone steak as well.

Or perhaps you know it as a cowboy steak. No matter what you call it, this cut of meat is something else. 

These steaks are huge and are at least 2 inches thick. Some of the bigger cuts can feed an entire family, although some people have attempted to eat it whole-and succeeded.

If you want to give a Tomahawk steak recipe a try, you might be a little intimidated. The huge chunk of meat can be pretty pricey and if you mess up, you waste a whole bunch of money and ruin a perfectly good dinner.

We’ve rounded up the best ways of cooking a tomahawk steak, even for beginners. This article will tell you how to grill a Tomahawk steak and make a meal fit for a king. Once you’re through, a tomahawk ribeye won’t seem so daunting!

What is a Tomahawk Steak?

Grill Tomahawk Steak
grill Tomahawk Steak

The tomahawk steak is a ribeye beef steak that is cut in such a way that there are at least five inches of rib bone left unbroken. This extra-long, French-trimmed bone uses the same cooking technique that forms a rack of lamb. The bone is trimmed around the meat and fat so that it looks a lot like a handle.

The beef tomahawk is named after the Native American tomahawk ax. Besides the names we mentioned earlier, it is also called a tomahawk chop steak, bone-in ribeye, and cote du boeuf.

This flavorful steak is extremely soft, tender, and marvelously flavored. The tomahawk is primarily taken from the longissimus dorsi or the longest loin of the beef. It contains the muscle outside the rib cage that runs alongside the spine.

These muscles are rarely used, which makes them extra tender, and contains a decent amount of fat. Once cooked, this intramuscular fat mixes with the gelatin and juices released from the large bone, giving the tomahawk meat its unique flavor and buttery, melt-in-your-mouth texture.

A grilled or smoked tomahawk steak is generally cut into thin slices and served in the shape of the steak. When served with something like mashed potatoes and greens, it makes for the heartiest, most filling meal ever.

How to Grill a Tomahawk Steak: Cook a Tomahawk Steak on a Gas Grill

How to Grill a Tomahawk Steak
grilling tomahawk steak

This section of the article will show you how to prep a Tomahawk steak on a gas grill. Most Tomahawks are too big and need to be cooked outside on a grill.

Here’s your guide on how to cook a tomahawk steak on a Weber gas grill or something similar.

What You Need:

  • 1 Tomahawk rib-eye steak
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Granulated garlic and paprika (optional)
  • 6-8 cloves of garlic, slightly smashed
  • 4 sprigs of thyme
  • 1 sprig of rosemary
  • Olive oil
  • Half a stick of butter
  • Probe thermometer

Grilling Tomahawk Steaks: The Usual Way

  1. Start by seasoning your steak properly. Sprinkle a liberal amount of salt, pepper, granulated garlic, and the spices of your choice and pat the seasoning into the meat. This will infuse the flavor into the meat and even dry it up a little, giving you a better sear.
  2. Allow your steak to rest at room temperature for about half an hour, letting the seasoning sink into the meat.
  3. Meanwhile, fire up your grill. This will take just 5-10 minutes on a gas grill to reach the desired temperature. If you’re using a charcoal grill, this might take a little extra time to get your fire right.
  4. Set up a 2-zone cooking surface – one side of your grill should be extremely hot, about 500-550F degrees for searing the steak. The other side should be cooler so you can slowly cook the steak to your desired doneness.
  5. Once the searing surface is hot enough, set the steak on the grate and press down.
  6. After 2-3 minutes, turn the steak 45 degrees, without flipping the meat over. Press it down into the grate again, and sear for 2.5 minutes.
  7. After a total of 5 minutes on the first side, flip the tomahawk ribeye steak and repeat the previous step, searing the other side for 5 minutes total with a 45-degree rotation after 2-3 minutes.
  8. Now that the searing is done, move the steak over to the other section of your grill to cook the steak through. Place the steak on a raised rack and insert your meat probe thermometer into the middle of the steak.
  9. In an aluminum or stainless-steel pan, add the butter, garlic clove, and sprigs of rosemary and thyme.  Place the pan on the grill and under the steak to catch drippings from the beef, so that mixes with the butter sauce.
  10. Every 5 minutes, baste the butter sauce mixture in the pan over the steak with a basting brush.
  11. At this point, there is no set cooking time. Grill the steak until it reaches your level of doneness.

    The tomahawk timing is secondary to the internal temperature. If you like steak rare, cook until it reaches 125F. For a medium-rare tomahawk, grill till the internal temperature is 130F.
  12. After the steak reaches the desired temperature, remove the tomahawk from the grill and let it rest for 10-15 minutes, before cutting and serving.

Reverse Searing a Tomahawk Steak on the Grill:

To reverse sear tomahawk steak, you have to cook it through first, and then sear it on the grill.

  1. One hour before cooking, season your thawed steak with lots of salt, pepper, and any seasonings you want.
  2. Set your grill up for indirect high heat. There will be 2 zones on your grill once again; half the grill with direct high heat, and the other half with no heat.
  3. Place the steaks on the grill away from the lit coals, over the indirect heat, with the bone side of the steak facing the heat. Shut the lid, and position the air holes right over the steak.
  4. After ten minutes, flip the steak carefully. After 20 minutes of cooking on indirect heat, when it reaches an internal temperature of 115F (105F for a rare steak) in the thickest part, the steak will be ready to sear.
  5. In the meantime, melt the butter and cook the garlic and herbs in it until fragrant and infused into a sauce.
  6. Shift the meaty part of the steaks right over the coals, with the bone located above the indirect heat zone of the grill.

    Sear the steaks and flip them over every other minute, until it has a brown and crusty surface. From time to time, baste the melted butter over the steak for extra flavor.
  7. Remove the steak from the grill and put it on a very large platter. Let it rest for 10 minutes and then cut it up; run a sharp knife along the curve of the bone to carve the meat from the bone.
  8. Serve the meat alongside the ribs for a bit of a visual treat!

Cooking a Tomahawk Steak in the Oven:

Don’t have a grill? We’ll show you how to cook a tomahawk steak indoors. Make sure you have a large oven, a huge cast-iron skillet, and a big tray that fits in the oven.

[Check out the best warming trays and defrosting trays from our collection]. 

This method is ideal if you’re stumped on how to cook a 3-inch-thick ribeye steak, as the gentle oven heat won’t burn the surface or overcook the meat. It is also suitable for mini tomahawk steaks.

  1. Position a rack in the center of your oven and preheat it to 350F.
  2. Pat your steak with kitchen towels until it is dry and season it well. Let it rest at room temperature for 10-15 minutes.
  3. Prepare the garlic by trimming off the top 1/4 inch of the garlic head.

    Brush with olive oil and add a pinch of salt, then wrap it in foil and roast the garlic for 30 minutes or until the cloves are soft and can be squeezed out. Allow the garlic to cool.
  4. Increase the oven temperature to 425F.
  5. In a large cast-iron skillet, heat the 2 tablespoons olive oil over medium-high heat until it starts smoking. Place the tomahawk steak in the skillet and sear one side for 3 minutes without touching it.
  6. Use tongs and the bone as a handle to turn the steak over and sear the other side for 3 minutes without touching it. Then, for one minute, sear the short side of the steak opposite the bone.

    [Shop for the best tongs for grilling right here].
  7. Move the steak to a rimmed baking tray and put it in the oven, roasting for 9-10 minutes, or until the desired doneness is reached. You can also place the steak on a rack fitted over a baking sheet for improved air circulation and more even cooking.
  8. Measure the steak’s internal temperature; 115F for rare, 125F for medium-rare, and 135F for medium. Remember, the meat continues cooking after it is taken off the heat.
  9. As the steak is cooking, melt the butter in the skillet over low heat. Squeeze the roasted garlic cloves into the butter, crushing and mixing them in with a spatula or wooden spoon. then add the herb sprigs and cook them for an extra 2 minutes.
  10. Once the steak is ready, remove it from the oven, and transfer it back into the skillet. Use a spoon or brush to baste the butter and garlic over the steak. Flip the steak, and baste again for another minute.
  11. Transfer the steak to a cutting board and allow it to rest for 10 minutes, before cutting or carving.

Tomahawk Steak vs. Rib Eye

Rib eye steaks and tomahawks are from the same cut of meat. However, there are still a few of differences between the two:

Rib eye steaks don’t have the signature bone handle. The other major difference is in size.

The tomahawk is cut to the thickness of the rib bone, and is generally about 2 inches thick, and weighs 30-45 ounces. On the other hand, the traditional ribeye is a little smaller.

Besides this, the two have subtle differences in taste and texture.

Any Extra Questions?

01. How Long Do I Cook a Steak on a Charcoal Grill?

For a rare or medium-rare steak, cook each side for 3-5 minutes on each side. For a medium steak, cook for 5-7 minutes, and 8-10 minutes for a well-done steak.

02. Where Can I Find a Tomahawk Steak Near Me?

If you aren’t sure where to buy tomahawk steak cuts from, try any butcher in your locality. You can even order them from online butchers and shops specializing in cuts of meat.

03. What is the Best Temperature to Cook Steak on Grill?

The ideal temperature for steaks is 450°F to 500°F, for thorough and even cooking.

04. What are Some Good Sides Dishes to Serve with Tomahawk Steak?

Side dishes like mashed potatoes, scalloped potatoes, garlic mushrooms, roasted asparagus, or Brussel sprouts look and taste amazing alongside tomahawk steak! You can also add some fresh salad or steamed greens with some rustic bread as well. 

Final Thoughts

If you ever wondered how to make a tomahawk at home, you weren’t the only one. Knowing how to grill a tomahawk steak is a great way to showcase your culinary skills and wow your guests. 

Even if you are just cooking for yourself, this is a steak that you can prepare for any celebratory meal, or just as a treat for yourself. Happy grilling!

How to Cook Ribs on Gas Grill in Foil

Posted on by John Bird

We love grilling, but we aren’t too fond of the 4-6 hour cook time. Who has the patience, especially when you want barbeque ribs on the grill in the immediate future? While the idea of using foil on a grill can seem like an unlikely combo, it speeds things considerably.

In this article, we will show you how to cook ribs on a gas grill. Foil-wrapped ribs actually make some of the softest grilled meats ever, and they are so tender that they fall right off the bone. We will talk about cooking ribs on a gas grill, as well as how to cook ribs on a charcoal grill in foil.

Whether you want to learn how about grilling ribs in foil; whether they are baby back ribs, country-style ribs, and spare ribs. So if you want to know how to grill a rack of ribs in the least time possible, don’t stop reading just yet!

You may also like: Why don’t gas grills use lava rocks anymore?

Cooking Spare Ribs on the Grill

Cooking Spare Ribs
Cooking Spare Ribs

Want to learn how to BBQ ribs on the grill? You won’t ever have to despair over grilling spare ribs with this recipe. You can have juicy, saucy BBQ ribs in no time at all!

What You Need:

  • 4 pounds of spare pork ribs
  • 2 teaspoons of spicy hot pepper sauce
  • 2 tablespoons of marmalade or apricot jam
  • ¾ cup BBQ sauce of your choice

Directions:

  1. Heat your grill to medium-high heat.
  2. Combine the barbecue sauce, marmalade/jam, and pepper sauce until blended.
  3. Put half the ribs in a single layer in the center of a big sheet of heavy-duty foil. Bring up the long sides of foil. Then, seal the foil by double folding both short ends, which leaves the top open.
  4. Add 1/4 cup water (or an ice cube) to the foil packet through the opening at the top. Next, double fold the top to close the packet, leaving space for internal heat circulation.
  5. Repeat these steps with the remaining ribs.
  6. Grill for 45 minutes to 1 hour or until the ribs are done. Remove ribs from foil packets and return them to the grill.
  7. Brush the ribs with the barbecue sauce mixture. Grill for 15 more minutes, turning and brushing with the remaining sauce until the tender ribs on the grill are ready.

Grilling Baby Back Ribs in Foil

Grilled baby back ribs in foil are delicious and ready in time for lunch. They make for a great alternative to slow cooking ribs on a gas grill. For an excellent pork loin back ribs grill recipe, follow these steps:

What You Need:

  • Dry rub in seasoning ribs for grilling:
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons dried thyme or oregano
  • ½ teaspoon freshly ground black pepper
  • Other ingredients:
  • 2 racks of baby back ribs, 2 to 2½ pounds each
  • 1 cup barbecue sauce of your choice

Directions:

  1. Preheat the grill for direct cooking over medium heat (350° to 450°F).
  2. In a small bowl, combine the dry rub spices and herbs.
  3. Get rid of the membrane from the back of each rack of ribs. Chop each rack crossway in the center to create two smaller, more manageable racks.
  4. Season each half rack heavily with the rub. Use eight 18-by-24-inch pieces of heavy-duty aluminum foil to double wrap each half rack in its own packet.
  5. Place the ribs on the grill over direct heat and grill for 1 hour with the lid closed. From time to time, turn the packets over so they cook evenly, making sure not to stab the foil.
  6. Remove the foil packs from the grill and let rest for about 10 minutes. Carefully remove the ribs, and discard the packets.
  7. Once the wood starts to smoke, return the ribs to the grill, bone side down.
  8. Grill over direct medium heat, with the lid closed for 10 to 12 minutes, until the ribs are sizzling and lightly charred; turning and brushing once or twice with the sauce. You are done cooking baby back ribs on the grill!
  9. Remove the ribs from the grill and rest them for about 5 minutes. Slice the pork rib grill racks into individual ribs and serve warm with any remaining sauce.

Classic Country-Style Quick Ribs on the Grill

Don’t have time for the 2–3-hour pork ribs grilling time? You can make country-style ribs in half the time with this recipe!

What You Need:

  • ¼ cup cider vinegar
  • ¼ cup hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • ½ cup of BBQ sauce
  • 2 tablespoons prepared yellow mustard
  • 4 pounds country-style pork ribs
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 pounds of pork ribs

Directions:

  1. Stir the barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in a bowl until well combined.
  2. Place the ribs in heavy-duty aluminum foil packets; pour the sauce mixture over ribs and coat completely.
  3. Mix the onion powder and garlic powder together in a bowl. Sprinkle over the and let them marinate for 2 hours, turning once to make sure everything is well coated.
  4. Preheat the grill for medium-low heat and lightly oil the grate.
  5. Grill the ribs in foil on the top rack of the gas grill for an hour on medium-low.
  6. After an hour, remove from the foil and baste the ribs with barbeque sauce and grill until the meat is tender, for an extra 15 minutes. Turn the ribs and keep basting with sauce until charred and glossy.

Some Great Tips for Grilling Ribs

Grilling Ribs
Grilling Ribs
  • Modify store-bought sauces with added seasoning and jams for custom favors.
  • Be careful when using tongs to turn the foil packs so that they don’t tear open.
  • Marinate your meat in a dry rub for a more intense taste.
  • Add brown sugar to give your ribs a glossy, caramelized finish and a more classic BBQ flavor profile.
  • Use hickory pellets for a good smoky flavor.
  • Don’t grill on high, stick to medium-low temperature for the softest and most tender meat that slides off the bone.

Frequently Asked Questions

Below you’ll find answers to questions we get asked the most about cooking ribs on the grill.

01. How Long Should I Grill Baby Back Ribs?

When wrapped in foil, ribs need an hour or an hour and 15 minutes to be cooked through. It can take over 2 hours when cooked in a more traditional recipe.

02. What Temperature is the Best to Grill Ribs?

For the best results, grill at 200F or medium-low so that the meat doesn’t overcook and burn.

03. How Long Does It Take to Grill Spare Ribs?

The total cook time for ribs takes around an hour and a half. However, the exact time will depend on the temperature of your grill and the weight of your ribs.

04. How to Grill Ribs on Propane Grill?

To cook ribs on a propane grill, preheat the grill and place the foil-wrapped ribs on the grates and cook for an hour. Then remove from the foil, baste with sauce and cook for an extra 15-20 minutes, turning over to cook evenly.

To End

Grilling ribs is a hobby and cooking method all rolled into one. The process is a labor of love and requires time and patience that not everyone has. 

Knowing how to cook ribs on the gas grill in foil is a great alternative and makes for a quick, yet special meal. Now that you’re all set on fast-track grilling, which one of these recipes will you try first?

How to Cook Bacon on the Grill: Crispy Bacon in Minutes!

Posted on by John Bird

Hate cooking bacon on the stove? Few people fry bacon on a pan and get away unscathed; there are oil splatters and burns and most folks huddle behind their counter to avoid bacon-related injuries.

Since no one is giving up bacon any time soon, we decided to come up with an alternative. Something that reduces the chances of oil splatter burns and chewy bacon. You use this method to cook up a batch of bacon easily when you have guests over or fancy up your breakfasts.

Yup, we’re talking about grilling bacon. If you’re wondering, ‘Can you grill bacon?’ The answer is a resounding yes. Bacon can be grilled for a nice juicy and smoky flavor, with the perfect crispy texture.

If this seems a little over-the-top, stay with us a minute. We will show you how to cook bacon on the grill for unbelievable results and easy cleanup. As a bonus, we will also show you how to cook bacon in a skillet, as well as on a griddle without all the trouble.

Cooking Bacon on the Grill

Cooking Bacon on the Grill
Cooking Bacon on the Grill

Grilling bacon may be the easiest way to cook bacon. You don’t have to deal with scary grease splattering on your arms, cleanup is easy and the grilling gives an amazing depth of flavor.

What You Need:

  • Outdoor grill
  • Aluminum foil
  • Bacon

Directions:

1.     Put out a double sheet of foil, measured to hold the amount of bacon you want to grill, with the edges turned up to collect the bacon fat.

2.     Place the foil on a sheet pan or baking tray.

3.     Preheat your grill to medium heat (350F-400F).

4.     Place your bacon strips on the foil, making sure they aren’t overlapping.

5.     Place the baking sheet on the grill grate and close the lid.

6.     Cook for 12 minutes or until it reaches your desired level of crunchiness.

7.     Transfer bacon to a plate lined with paper towels to absorb extra grease.

Frying Bacon on the Stove

On a Griddle:

Cooking bacon on the griddle, electric, or otherwise is a good option because the bacon can be laid down flat, which also makes them easier to flip.

That’s not all. Griddles allow you to cook in bulk, and also makes it easy to drain the grease that is rendered from the bacon.

Directions:

1.   Take the bacon out from the fridge at least 15 minutes before cooking.

2.   Place each strip onto a cold electric griddle. Make sure none of the strips are overlapping while fitting as many as possible.

3.   Turn the griddle up to 325F. This is the ideal temp to cook bacon on griddles.

4.   Flip the bacon just once. To check if they need flipping, use tongs to lift a piece slightly and peek under it. If it has browned, turn it over.

5.   The second side doesn’t need as long to cook, so wait a minute or two before killing the heat.

6.   Once the bacon is done, transfer to a plate lined with paper towels to absorb the excess fat.

In a Fry Pan or Skillet:

Although it is the scariest way, it is also the most common way of cooking bacon on the stove. Here’s the best way to fry bacon without any trouble.

Directions:

1.   Start with a cold pan or skillet. Bacon should always start off in a cold pan, so lay out your strips on the pan before turning on the flame. It’s okay to crowd the pan, but try to keep the overlapping to a minimum.

2.   Cook the bacon low and slow. Turn your burner on low and slowly cook the bacon. The bacon will soon start to release some of the fat. When the strips start to curl up, use tongs to loosen the strips and turn them over.

3.   Keep flipping and turning the bacon strips so that they all brown evenly.

4.  Pour off grease carefully. The easiest way to do this is to spoon them off. If you want to pour off the grease, make sure the flame is off and the container you are draining the grease into is heat-proof.

5.  Fry until the bacon is done. This will depend on how crispy and browned you like your bacon.

6. Remove the cooked bacon from the pan and let the extra oil drain off on pieces of paper towels.

Crispy Bacon or Chewy Bacon?

Crispy Bacon
Crispy Bacon

People often debate over the superior sort of bacon. Some love their bacon with a good crunchy texture, while others prefer a softer and chewier slice.

The difference lies in the way the bacon is cooked, and also in the amount of fat in your strips. In crispy bacon, the fat is rendered out completely, giving you a drier texture. On the other hand, chewy bacon contains some of the fat, giving it a moist and meaty mouthfeel.

To make your bacon on the crunchy side, cook the bacon on low heat slowly. This will gradually melt out the fat, giving you that crispy texture. The longer cook time also makes the meat less tender, giving it the signature crunch.

To make chewy bacon, cook the strips at a hotter temperature for a shorter time. A hotter pan will cook the bacon before the fat has the chance to melt out. As a result, the texture will be softer, with chunks of fat.

No matter how you like your bacon, both crispy and chewy strips make for a hearty breakfast of the champions. If you want to experiment, pairing crispy bacon with eggs and chewy ones with pancakes is a great way for both sorts of bacon.

Bacon Cooking Tips

Follow these tips for diner-style bacon that will taste like it was made by a chef!

  • Always start bacon in a cold pan.
  • Drain your bacon afterward to stop them from going soggy or being overly greasy.
  • Wear oven mitts to prevent oil splatter when cooking bacon on a griddle or fry pan.
  • Cook over medium heat, as bacon can burn quickly.
  • Put a little water onto the frypan. This renders the fat, reduces splatter, and results in crispy edges every time.
  • Cook them in the microwave by stacking the bacon on layers of paper towels on a plate. When cooked for 4-6 minutes, the bacon will be done with little cleanup involved!

Frequently Asked Questions

Below you will find answers to questions people often have about cooking bacon.

01. What is the Best Temperature to Cook Bacon?

When grilling or baking bacon, 400F is the best temperature to cook it on. When cooking on a stove, using medium-low heat is the best way to prevent burning or overcooking.

02. Can I Use a Cast Iron Skillet to Cook Bacon?

Using a well-seasoned skillet is perhaps the best way to cook bacon. You will get crispy edges, and be able to spoon out the extra fat with ease. It renders out the fat quickly, giving your bacon an evenly browned surface.

03. Which is Better- Grilling or Frying Bacon?

Grilling bacon results in no oil splatter. It is also a hands-free process and needs minimal cleanup. Best of all, it reduces the amount of shrinkage of your bacon, so there is more to munch on!

04. Can I Add Seasoning to My Bacon?

You can season your bacon with any herbs and spices of your choice. For a more interesting flavor, sprinkle some brown sugar onto the strips. 

This will caramelize and add a complex sweetness to the typical bacon flavor. You can even brush on some maple syrup to glaze your bacon.

05. How Can I Bake Bacon Properly?

Put a rack in the center of a large sheet pan. Place the bacon on top of the rack so they are evenly spaced out and aren’t overlapping. 

Bake at 375°F for 15 minutes, then carefully turn over and bake further until the bacon is fully cooked; golden-brown in color and crisp. This can take around 8 to 10 minutes depending on the thickness of the bacon slices.

So the Point is..

Salty, smoky, meaty. Bacon is the one food that can unite half the world and cure their woes. Whether you like it crispy or chewy, no hearty breakfast is complete without bacon. 

This article shows you how to cook bacon in 3 ways. Knowing how to cook bacon on a grill is the easiest and safest way to get perfectly crispy bacon.

The next time you are having a backyard BBQ, grill up some bacon as an appetizer, or for guests to nibble on along with their sides. You’ll be surprised at how much more bacon you can fit into your meals when you aren’t worried about the cooking process! 

So fire up your grill and start laying out your bacon!

How to Clean a Coffee Maker (5 different ways But Not with Vinegar!)

Posted on by John Bird

There is nothing better than to start the morning with a good cup of coffee and its warm smell. La Roque called it “the King of Perfumes”. Whether it is to fix a hangover or to get a mid-day boost, we simply can’t live without coffee! 

As much as we love this bitter, roasted drink, do we ever invest the time to take care of the machine?

Cleaning a coffee maker is very important especially if you’re a regular coffee drinker. These machines collect residue and grime that can result in germs and bacteria. 

If you want to avoid this nasty situation, check out our key ways on how to cleanse coffee makers without vinegar!

The Problem with Vinegar for Coffee Maker

Vinegar is actually a very popular ingredient for cleaning up coffee machines and other kitchen gadgets. This is because vinegar does a good job in removing stains and bacteria; the downside, however, is the awful smell!

We might be able to handle the smell if used on countertops or the oven. But imagine making a fresh cup of coffee and smelling the vinegar in it. Is there anything more horrific than that? 

You might be wondering, can you use apple cider vinegar to clean a coffee pot? The answer remains the same. 

When you run vinegar through the coffee maker, it takes at least five/six sessions to properly remove the smell from the machine. The acidic nature of the vinegar can also interfere with the taste of your coffee. 

Besides, why even bother with vinegar when there are plenty of alternatives that work well if not better! The best way to rinse coffee makers is not with vinegar.

Here are our favorite ways to polish coffee makers without vinegar.

How to Clean a Coffee Maker with Lemon

Clean a Coffee Maker with Lemon

Lemon is a popular alternative to vinegar as both of them are highly acidic. They both deeply remove all the buildups and grimes from your coffee machine. 

But lemon smells wonderful and isn’t as abrasive as vinegar. It is one of the best ways to clean a coffee pot. 

So here’s how you use lemon to disinfect coffee makers: 

Step 1: Squeeze two lemons and dilute the juice with water. 

Step 2: Run a cycle using only water to soften the buildups and to remove as much coffee residue as possible.

Step 3: Add half a cup of lemon juice (two lemons) with the same amount of water and pour them into the water reservoir. 

Step 4: Let the mixture sit there for 10 minutes to break down the grimes and grease. Then add a filter and turn the machine on.

Step 5: Run the machine for one or two cycles until you see the water turning brown and dirty. 

Step 6: Remove the dirt water and continue the same brewing process using clean water two more times.

Tip: You can use denture tablets instead of lemon to remove all the buildup water particles.

Why Baking Soda is a Better Alternative

Baking soda is a mild alkaline substance that is safe to use on various surfaces, including the interior of your coffee maker. It is non-corrosive and non-toxic, making it a safer option than vinegar.

Additionally, baking soda is known for its ability to absorb odors, which can help eliminate any unpleasant smells in your coffee maker.

If you are concerned about using baking soda to disinfect your coffee brewing appliance, I entirely understand. After all, no one wants to endanger their favourite coffee maker or leave any harmful residues.

Still, I’d like to reassure you that using baking soda to clean your coffee maker is a safe and effective method. Baking soda is a natural and gentle disinfectant that can help remove any residue or blemishes from your coffee maker without causing any damage.

To clean your coffee maker with baking soda, simply mix a few teaspoons of baking soda with water to make a paste, then apply the mixture on the interior of the coffee maker and let it sit for a few minutes before washing it out with clean water.

You may also clean the inside of your coffee maker by running it through a mixture of water and baking soda.

How to Cleanse with Baking Soda

Cleanse with Baking Soda

Baking soda is a very common cleaning ingredient that can be found in every household. So this method basically cost nothing!

Baking soda is a mild abrasive and natural agent for removing deep gunks. As it is not harsh enough, your precious coffee machine won’t be damaged in any way. 

Plus, it smells like nothing! So instead of descaling coffee maker with vinegar, wash it with baking soda.

Here’s how you use baking soda to sterilize coffee makers: 

Step 1: For your drip coffee maker, baking soda is a very quick and easy method. Take 1 cup of hot water and ¼ cup baking soda.

Step 2: Add the combination inside the reserve tank and let the soda dissolve.

Step 3: Do your usual brewing and let the baking soda to do its magic. It will run through the crate and slowly remove all the build-up grimes from the surface.

Step 4: Pour the dirty water into the skins and repeat the process if necessary. 

Step 5: If your pot is clean at this point, use fresh tap water to run two/three more cycles to remove the soda completely. repeat this until the water looks clean and clear.  

How to Cleanse Coffee maker with Bleach

Cleanse Coffee maker with Bleach
Cleanse Coffee maker with Bleach

Although it seems quite intimidating and abrasive, bleach is a very good ingredient to deep-clean a coffee maker. This is only applicable if you haven’t washed your machine in a very long time. 

Of course, you are not going to use direct bleach! Direct bleach is very dangerous and can potentially damage your machine and even your skin. Instead, you will be using bleach water. 

Step 1: Mix 4 cups of water and 2 tablespoons of bleach into a bowl. That’s more than enough for your coffee machine.

Step 2: Place a filter paper in coffee makers.

Step 3: Pour the bleach-water mixture into the coffee maker and add more water if necessary. 

Step 4: Turn on the machine and let it run for a few minutes. Then turn the machine off and check if it needs another round of brewing or not. 

Step 5: Wash the coffee maker at least three more times with fresh tap water to remove all breach particles from the machine. The pot will become squeaky clean and look brand new!

Tip: Instead of bleach, you can also use hydrogen peroxide following the same method. 

Disassembling the Coffee Maker: Cleaning with Liquid Dish Soap

how to clean a coffee maker

So far we have discussed how to clean the inner coffee-making pot. The other parts of coffee makers can harbor bacteria and mold too. 

You don’t have to do this every week. But doing thorough cleaning once a month can improve the performance and durability of your machine.

Step 1: Disassemble the brew basket, the pot, and all removable parts. 

Step 2: Submerge the parts in warm soapy water for half an hour. If the grime is too thick, you can leave them for an hour.

Step 3:  Use a dishcloth or a sponge to gently scrape off any water buildup, grime, and grease. Be careful with glass pots and they are easily breakable.

Step 4: Using a wet rag, gently wipe the outside of the coffee machine. You can utilize a little bit of soap if necessary. But be careful not to soak it with water. Wipe off all water using a dry towel after cleanup. 

Step 5: Dry each part and put them back in their respective places. Now you have a super fresh, clean coffee machine ready for a brew.

Tip: Some machines have parts that can be cleaned in the dishwasher. Check the manual of your coffee machine to see if it’s dishwasher safe or not.

What about Alcohol? 

Yup! You can use alcohol to wipe coffee makers, and it works superbly! 

Hard liquors such as gin, vodka, rum, whisky are really effective when cleaning up coffee makers. 

All you have to do is pour some of it straight into the water reservoir and run the alcohol-water through the brewing cycle. You will be needing around 25% alcohol to weaken the buildups. 

Easy Maintenance Tips for Coffee Makers

Even though cleaning coffee makers seems like a fairly simple task, we often make mistakes that cost us too much in the long run. So here is our list of some things to consider while cleaning coffee makers:

  • Always check the instruction manual and warranty of coffee makers. If there is some advice or warnings, you have to know. Some coffee makers strictly mention not using certain chemicals. If you do, there is a chance of losing the warranty. 
  • Keep the machine dry when you’re not using it. So a good idea would be to keep the lids open. 
  • Don’t keep water on the reservoir 24/7. This results in water buildup and gradual browning of the pot.
  • Rinse the brew basket after each use and make this a habit. 

Why You Should Sanitize Coffee Makers More!

Sanitize Coffee Makers
Sanitize Coffee Makers

Let’s be honest, none of us cleans our coffee maker as much as we should. They are filled with leftover coffee gunks and water buildup. 

Apart from usual hygiene issues, there are much more severe things that happen if you don’t wash coffee makers properly. 

  • Your coffee won’t taste good. This is a pretty obvious one. Even if you buy the most expensive Brazilian beans, it would taste ordinary simply because of poor cleanups. 
  • A coffee machine is basically heaven for molds and bacteria. It’s wet, warm, damp, and dark. So if you’re not consistent with cleanup, you will be drinking little pieces or germs with each cup. Yech!
  • If you don’t polish coffee makers regularly, they will clog up and the water will stop flowing. Some even start to leak. 
  • Durability is another thing we need to keep in mind. Coffee makers are not cheap! They cost a substantive amount of money. Not cleaning it regularly shortens the lifespan of the device and you will end up replacing it a few years later.

Takeaway:

Regular cleanup not only keeps coffee makers looking shiny and new, but also enhances the flavor and taste of your coffee. 

Now that you know how to clean a coffee maker without vinegar, you can try one of our best ways to clean your coffee pot without making it smell bad and acidic. 

It doesn’t really matter which method you are following, as long as you are consistent and taking care of your favorite coffee maker, it will serve you for a long time. 

Do you have any other tips to easily clean a coffee maker? Let us know in the comments down below!

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How to Clean a Coffee Maker (5 different ways But Not with Vinegar!)
5 ways to clean a coffee maker

How to Make Summer Sausage: Unlocking the Secrets of Easy Homemade Sausages

Posted on by John Bird

Weather warming up? The first days of summer are a great time for making jams, compotes, and preserves! 

But did you know that sweet and fruity goods aren’t the only things you can make and store at home? Have you considered the possibilities of using preserving meat by making sausages at home?

If you have a surplus of meat that you can’t get through, turning them into summer sausage is a scrumptious and money-saving solution. Your meat will last for much longer, and you will have a supply of sausage without needing to run to the store for a new supply every week.

If the prospect of making sausages at home is intimidating, have no fear. We’ve come up with the ultimate smoked summer sausage recipe. Whether you want to smoke homemade sausage or you are considering smoking store-bought sausage, we got you covered.

We will show you how to cook summer sausage in the easiest way possible and provide pointers for making the best-smoked sausage ever. Keep reading and you will learn how to make summer sausage like a pro in no time at all!

You may also like: How to store homemade bread

Summer Sausage 101 : How to Make Summer Sausage?

How to Make Summer Sausage

Summer sausage is an American invention, semi-fermented dry sausage, seasoned with spices and smoked or baked in dry conditions. Depending on the kind and cut of meat used, summer sausage made traditionally can be very flavorful and is great because it isn’t very fatty.

The addition of smoke improves the flavor and also preserves the meat for longer by keeping bacterial activity at bay. Also, the name ‘summer sausage’ refers to the fact the sausages were made in winter and were meant to be eaten during the summer months.

You can smoke summer sausage using pretty much any kind of meat. You can make it from a mix of ground beef and pork, or just ground beef alone. You can try smoking deer sausage and even give an elk summer sausage recipe if you go hunting often.

Equipment Needed for Smoking Summer Sausage

Before you start gathering your ingredients, make sure you have all the equipment you will need:

  • An electric smoker, or any kind of smoker or grill
  • Thermometer
  • Sausage Casings
  • Wood pellets or charcoal
  • Cooking grates or racks
  • Meat grinder
  • Curing mix (Store-bought or made from scratch)

What are the Best Kinds of Sausages to Smoke?

Most cooking experts agree that summer sausages are pretty easy and forgiving to smoke. This means that you can get away with making any kind of summer sausage with most kinds of ground meat and get pretty satisfying results.

That being said, these are the best summer sausages to smoke:

  • Beef sausages (especially those made with chuck)
  • Pork sausages (made from the backside and hindquarters)
  • A mix of beef and pork
  • Venison (the low fat and gaminess translate to a great and flavorful sausage)

If you are particularly adventurous, you can even get deer summer sausage kits and give them a try!

How to Make Smoked Sausages

With these recipes, you will be able to try smoking summer sausage in electric smokers. If you are used to smoking meat on your grill, you can try that as well. 

You can use this recipe to make sausages with almost any kind of meat, so if you want to learn how to make smoked venison summer sausage, give this a read!

Summer Sausage Ingredients:

Here are the things you need for the tastiest summer sausage:

  • 2 pounds of ground meat (You can use plain pork or beef, or a combination of meat for venison and pork summer sausage recipe.

    This also works for smoked beef summer sausage recipe or pork summer sausage recipe. You can get creative, so use any kind of lean meat!)
  • Summer sausage seasoning (Store-bought mixes are fine but you can make your own with a tablespoon of mustard seeds, a teaspoon of garlic and black pepper, and even a touch of coriander powder).
  • ¾ cup of water
  • 2 tablespoons of curing mix, like Morton Tender Quick
  • 1-2 tablespoons of liquid smoke

Making Summer Sausage in an Oven

This is a quick and simple way to prepare summer sausage in an oven, without any smoking or grilling equipment.

  1. In a large bowl, mix the ground beef and water until well blended.
  2. Season with mustard seeds, pepper, garlic powder, curing salt, liquid smoke, and other spices and mix thoroughly. It is best to use your hands for this – like meatloaf.
  3. Shape the mixture into two rolls, and wrap them with aluminum foil. Refrigerate for 24 hours.
  4. Preheat the oven to 350F.
  5. Remove foil from the beef, and poke a couple of holes in the bottom of the meat rolls.
  6. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
  7. Bake for 1 hour, or until the internal temperature reaches 160F.
  8. Cool to room temperature, then wrap in plastic or foil, and refrigerate until cold before slicing and storing.

Making Summer Sausage in a Smoker

sausage-barbeque-smoker-grill-hot-smoked-sausage-food-festival

This recipe is meant for smoking summer sausage in a Masterbuilt electric smoker or something similar.

  1. Mix the water, seasoning, liquid smoke, and curing mix with the ground meat.
  2. Stuff into sausage casings that are around 60mm in diameter.
  3. Leave them at 86F (30C) and 85-90% humidity for 24 hours.
  4. Put the sausages in the smoker and smoke at 110F and 70% humidity for 6 hours. Slowly increase the temperature until the internal temperature of the sausages registers at 140F.
  5. For a drier sausage, dry for 3 days at 60-70F and 65-75%. These steps will make summer sausage more traditionally, and for this reason, the meat needs to be fermented at high humidity for a whole day.

Smoking Store-Bought Sausages:

If you don’t want to go through the trouble of making summer sausage from scratch, you can just buy ground meat and take it from there. You can even buy sausages and smoke them at home, adding flavor and depth to an otherwise plain sausage.

1. Put the fresh sausages next to each other on smoker racks, making sure they are not touching each other.

2. Start up the smoker, using wood briquettes of choice (hickory and maple work very well together). Heat the smoker to a temperature of 250F.

3. Place the sausages in the smoker and smoke them until their internal temperature reaches 150 F. The overall time can differ based on the thickness and size of the sausages. This generally takes from 2.5 to 4 hours.

Recipes Using Summer Sausage:

Summer sausages work well with a cheese platter and eaten with bread and condiments. You can use them in recipes that call for regular sausage. These include sandwiches, meat sauces, pasta, casseroles.

Summer sausages work well with summer-style pasta salads, bruschetta, sliders, and even as toppings for salads and pizzas.

Cook Time and Temperature for Summer Sausage:

Maintaining summer sausage’s internal temp is important as this determines the texture and dryness of the resulting sausage.

Depending on the kind of meat you will need to smoke the meat for 2-3 hours, gradually increasing the temperature.

You need to smoke the sausages until a meat probe or thermometer reads 140-150F for the sausage’s internal temp. The overall smoking sausage time also depends on the kind and cut of meat used.

Frequently Asked Questions

01. Is Summer Sausage Cooked or Raw?

Although summer sausages aren’t cooked in the traditional sense, they aren’t raw either. The combination of heat, smoke, seasoning, and curing mix alters the meat, preserving it, and this ‘cooks’ the meat. As a result, you can eat the sausage as it is, without needing to cook it down.

02. At What Temperature is Sausage Done?

Sausages are generally ready to be taken off the smoker once they reach an internal temperature of 150-165F. To stay on the safe side, smoke until the sausages register 160F on a thermometer so you don’t have to worry about any microbial activity.

03. How Long Do I Have to Smoke Summer Sausage?

This generally depends on the size of your sausages and the cut of meat used. But you need to smoke most summer sausages for 2.5 to 4 hours for them to be properly dried out and infused with the smoke.

04. Do I Have to Cook Summer Sausage?

Summer sausages don’t have to be cooked and you can easily throw some into a sandwich or add it to your cheeseboard to nibble on. At the same time, you can cook them into meat sauces or casseroles, or just fry some up to go with your breakfast eggs.

05. Can I Freeze Summer Sausages?

When summer sausage is stored properly, it can last for 10 months with the best quality. However, even past this time, you can still eat them safely. When smoked properly and stored in airtight packaging, dry summer sausage that is kept frozen at 0°F will be safe to consume indefinitely.

06. What is the Best Pork Sausage Cooking Temperature?

Smoking or grilling temperature should aim for an internal temperature of 160F. You can smoke them at 110F for 6 hours, or at 250F for 2-4 hours.

To Round Off

Traditional summer sausage is a fun project that yields a lot of meat that you can store in the freezer for more than a year. The sausage is a great choice as it is mild, yet flavorful and has just the right amount of fat without being heavy or greasy.

Now that you know how to make summer sausage, the possibilities are endless. Your charcuterie board will have a vibrant and wholesome touch, you have enough breakfast sausages to last forever, and you may never need to resort to store-bought sausages. 

Best of all, you can pack these sausages into cheese, jam, and homemade bread baskets for the most thoughtful gift ever!

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Want to give DIY sausages a try? We’ll show you the process of how to make summer sausage.
How to Make Summer Sausage

How to Smoke Cheese: A Beginner’s Guide on Fancying Up Your Cheese

Posted on by John Bird

You know and love cheese with all your heart. But are you ready to level up your cheese?

We’re talking about smoked cheeses. These delectable hunks of dairy have a complex flavor brought on by the smokiness and aging that makes them almost irresistible. 

You can add them to charcuterie boards, shred them into sauces, put them in sandwiches, on crackers, or just munch on them as a snack.

The downside? Smoked cheeses can be pretty pricey. Luckily for us, smoking cheese at home is perfectly easy and doable. 

If you have a smoker or grill, knowing how to smoke cheese can save you a ton of money. All you need is a good smoked cheese recipe.

So, how do you smoke cheese? We go into detail about the best cheeses to smoke and walk you through the entire smoking process. Sounds interesting to you? Stick around and find out more!

You may also like: Can you freeze homemade nacho cheese?

What are the Best Cheeses for Smoking?

How to Smoke Cheese

While all smoked cheeses taste great, not all are great for smoking by yourself at home. You need to pick high temperature cheese or something that can hold up at a high temperature without melting.

The best cheeses for smoking are robust ones, like mozzarella, gouda, and pepper jack. You can also smoke cheddar cheese with excellent results. 

The important thing is that your cheese has to be firm. Softer cheeses will crumble and will retain too much of the smoky flavor and can taste acrid.

Homemade cold smokers can be a little unpredictable so you need to err on the side of caution. Solid cheeses will hold onto the right amount of smokiness, which will give them a perfect and complex flavor profile.

It is also important to remember that you shouldn’t use shredded cheese as it will melt in the smoker. Using large blocks will also mute the smoky aspect. 

Instead, cut the cheese into 2 to 4 inch blocks. If you want a mild smoky flavor, keep your blocks of cheese bigger.

What You Need for Smoking Cheese

You might think that smoking cheese requires a lot of sophisticated equipment. If you have a cold smoker, that’s great, but it isn’t the only way to get the job done. You can make a cold smoker box yourself, for just a dollar!

Anyone with a grill or smoker can cold smoke cheese. Here’s what you need to smoke cheese in a smoker or grill (electric or otherwise).

  • Smoker Tube (You can find these on Amazon and most hardware stores; or even make a DIY tube smoker).
  • Any kind of smoker or grill
  • Wood chips or charcoal bricks
  • Parchment or butcher paper
  • Ice
  • Thermometer

You may also like: Best way to freeze American cheese

How to Smoke Cheese

Now let’s get on with the actual smoking process. You can use these steps to smoke cheese in an electric smoker or to smoke cheese on a pellet grill.

Using a Smoking Tube:

  1. Fill your smoke tube with any wood pellets or chips to the brim. Use something mild like apple, cherry, or maple wood for the best flavor.
  2. Take a heat gun and hold it against the pellets on the smoker tube. Do this on your grill or smoker, if you want to smoke cheese on a Traeger or something similar. Set the smoke tube with pellets directly on the grill and then set the heat as it creates flames.
  3. Turn the heat gun on and allow it to set the pellets on fire. They need to catch on fire to allow the pellets to smolder and create smoke.
  4. Put your cheese pieces on a wire rack in your smoker and shut the lid. Allow the cheese to smoke for 2 hours. After an hour, turn the cheese over and then keep smoking for another hour.
  5. The temperature needs to stay at 90F, as anything higher will melt your cheese. This low temperature is why the process is known as cold smoking.
  6. Once the smoking process is complete, remove the cheese from the grill. The flame should be out, with no more smoke coming from the pellets.
  7. Wrap the cheese parchment paper or butcher paper and let label them if needed. Let the cheese rest in your fridge for at least 2 weeks.

    This will age the cheese and give it a more mature taste. If you try eating the cheese before this time, it will taste acrid and gritty.

This process is ideal for smoking cheese in a Masterbuilt electric smoker, and similar models. You can store smoked cheeses like this in the fridge for up to 6 months.

Using a Charcoal Grill:

Want some smoked cheddar cheese? 

High temp cheddar cheese tastes heavenly when smoked and will take your grilled cheese sandwich to new heights. If you haven’t tried smoked mac and cheese Pit Boss-grill style, you don’t know what you’re missing out on.

You can also use this process for pepper jack and gouda adjust the steps to work with propane smoker recipes too. The Little Chief Smoker manual will also make the process much easier.

  1. On one side of the grill, light up around three to six charcoals and allow them mostly to ash over. Then place a handful of wood pellets on top.
  2. Inside the grill, put an aluminum tin full of ice, keeping the grate and cheese as far away as you can from lit charcoal heat sources. For most typical grills, it is best to have the heat source on the right and the ice tin and cheese to the left.
  3. You need to make sure that the temperature does not surpass 90 degrees Fahrenheit. Also, the ice tin should not be placed right over the charcoal fire as this will melt your ice pretty quickly.
  4. Once the coals are lit and the wood chips are placed on top, quickly put the aluminum tin and place your cheeses on the grate. Keep enough room between cheese chunks to allow the smoke to circulate easily.
  5. Close the dome of the grill quickly and let the system smoke. In case the smoke dies down after the first 20 or 30 minutes, just add one or two more unlit charcoal briquettes and another fistful of wood, which will give you another 20 or 30 minutes of cold smoking.
  6. You may need to add or remove charcoal depending on how your grill or smoker works. Just remember to keep the temperature at 90F.
  7. Around halfway through the smoking process, turn the cheeses on the grate, moving them front to back and flipping the blocks over.
  8. If you want your cheese to have a pronounced smokiness, smoke them for 3-4 hours. If you want a milder level of smoke, you can limit it to one or two hours.

Tips for the Best Smoked Cheese

If you’re smoking cheese for the first time, you might feel unprepared. These tips will make sure your cheese tastes just like the stuff from the store!

  • Freeze your cheese for 2 hours before smoking, after cutting them into blocks. This further prevents the cheese from melting and allows the smoke to infuse into the cheese evenly.
  • Position the grill grate above the lower grate and put the cheese off on the side of the smoke.
  • For better smoke dispersal on all sides, turn over the cheese pieces every 30 minutes.
  • Monitor the thermometer constantly to keep the temperature at 85 to 90F.
  • Smaller cheese pieces equal a larger surface area and more exposure to the smoke.

Any Other Questions?

Below, you will find answers to questions people often have about smoking cheese.

01. How Long Should I Smoke My Cheese?

For a slight to average smokiness, smoke the cheese for 1-2 hours. If you want a more intense smoky flavor, you can smoke them for 3 or even 4 hours.

02. How to Store Smoked Cheeses and Keep Them Fresh?

After the two weeks in the fridge are up, take out your cheese from the parchment paper. Allow them to breathe a little and then place them in vacuum-sealed bags. 

If you don’t have a vacuum sealer, place them in Ziploc bags and push out as much air as you can. Then, you can keep them in the fridge or a pantry in cool weather.

03. What is the Best Wood for Smoking Cheese?

Mild flavored wood is the best for smoking cheese. These include apple, maple, cherry, peach, and pearwood.

04. How Long Can Cheddar Cheese Sit Out?

Hard cheeses like cheddar can sit out for around 8 hours without melting, crumbling, or going bad.

05. How to Use a Smoke Tube?

To use a smoke tube, fill it up with wood chips or pellets. Use a heat gun or torch to light them on fire, and allow the pellets to start producing smoke.

Final Thoughts

Adding smoked cheese to recipes that call for regular cheese is the easiest way to jazz up basic recipes. Once you know how to smoke cheese, you can save lots of money as you won’t have to buy overpriced ones. The process is fairly easy and won’t even take up much time!

If you want a fun weekend project that yields delicious results, give DIY smoked cheeses a shot. Top your salad with cubes of smoked cheese. Make yourself an extra-special BLT. 

But don’t just keep your smoked to yourself. Next time you put together a cheese platter for your guests, watch their shock when you reveal you smoked the cheese yourself!

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Store-bought smoked cheese too pricey for your budget? We’ll show you how to smoke cheese at home.
How to Smoke Cheese

Why Don’t Gas Grills Use Lava Rocks Anymore?

Posted on by John Bird

Remember the time when all the built-in gas grills came with their own set of lava rocks? Those days are gone. Now you can hardly find lava rocks in any grills. Ever wonder why we all just stopped using them?

There is no doubt that lava rocks are amazing at creating the most delicious smoked briskets and stakes. They are a natural ingredient that seems like a better environmental choice as well. So why don’t gas grills use lava rocks anymore? 

Before we find out the answer, let’s take a look at what lava rocks really are.

What are Lava Rocks?

Why Don’t Gas Grills Use Lava Rocks

The name itself is pretty self-explanatory. Lava rocks are a type of volcanic rock that is found after volcanic eruptions. 

Once the lava cools down, they turn into these hard pieces of rocks that can retain tons of heat. For this reason, they have been used for baking and grilling for centuries. 

As they are formed through the solidification of molten lava, they are very porous in nature. These stones are super durable and strong. Lava rocks can retain tons of heat too. And why wouldn’t they? They are born from magma!

Why Were Lava Rocks Used in Gas Grills?

Lava rocks can hold a lot of heat compared to any other type of rock. They heat up very fast and can reflect heat from a propane grill. This makes barbecuing very easy. 

Traditionally, lava rocks were used on gas grills. As they get super heated-up, when the fat from the meat drops down into them, it creates smoke and adds a rich flavor to the food. Lava rock cooking was a really popular way to grill different types of meat and veggies.

The smokiness you get from lava rocks is very intense and unique. They make any type of meat super delicious. This is the reason why it was so popular to use. However, using them for gas grills was no easy task.

Why Don’t Gas Grills Use Lava Rocks Anymore?

Gas Grills Use Lava Rocks
Gas Grills Lava Rocks

Modern technologies have created better alternatives and inventions that make grilling very easy and fast so we don’t need to use lava rocks anymore. Apart from that, lava rocks have their own set of drawbacks that makes us not want to go back to them. 

Health Concerns:

If you are someone who loves to barbecue very frequently, using a gas grill with lava rocks can result in serious food poisoning. This is because the stones can harbor bacteria and even mold. 

The appeal of lava rocks is the smokiness you get from using them on any type of meat. This happens because the meat drippings and fat falls straight into the hot rocks and forms smoke. The smoke flavors the meat. 

As much tasty as the meat gets, the bacteria and molds inside the rocks tend to come into contact with the meat as well. So not only are you getting a roasted flavor, but you also get exposed to many different health risks with it. 

Most people develop serious stomach issues. So instead people now use gas grill ceramic briquettes. We will talk about them in a moment.

Hygiene Issues:

You might be wondering why bacteria or mold would grow on lava rock grills. Well, this is due to the nature of the grill itself. 

In modern gas grills, all the fat drips into a tray. As lava rocks are very porous, the drippings get absorbed by the stones. 

So even after burning the rocks for hours, there is still moisture and fat left on them. What happens when moisture and fat get exposed to open air? They start to get moldy. 

This problem would be easily avoided if we could clean the lava rocks after each use. But cleaning them is not an easy task as you can not use any liquids. Not even water is allowed to clean lava rocks. 

And even if you do, there needs to be a long drying process before you can use them to their full glory again. Who wants to do so much work only to make a few hamburgers? 

Excess Smoke:

You can imagine the number of smoke lava rock BBQ grills would produce when grease starts to drop on its burning flames. The specialty of lava rocks is their charred flavor which is achieved through excessive exposure to smoke. 

This is all fun and game until you are the one who has to grill the meat. Not only would you start to cough uncontrollably, but regular exposure to that amount of smoke can cause serious lung damage.

Are Lava Rocks That Bad?

Lava Rocks That Bad
Lava Rocks That Bad

Not really. Lava rocks are still used for many different things. As we have mentioned before, they are porous. This is a disadvantage when you are trying to cook with them. 

Lava rocks for gas grill might be out for their porous quality, but this very feature makes them lightweight and easy to move around. 

Lava rocks are also very inexpensive compared to other alternatives. This is one of the reasons why they grew so popular in the first place. 

But the key thing that attracted everyone toward hot rock cookers is their high smoke level. This adds a gorgeous smokiness to any type of meat you are grilling. The distinctive flavor is very hard to recreate with anything else. 

Lava rock grills are also super good at longer heat retention. This means you can check up on your food without worrying about any heat escaping.

Better Alternatives of Lava Rocks 

At this point you might be thinking, I will just use charcoal then. Not trying to discourage you but charcoal is not ideal for gas grills. We have two very effective alternatives to lava rocks for you:

Ceramic Briquettes:

Ceramic Briquettes
Ceramic Briquettes

Ceramic briquettes are a very popular and probably the most used alternative to lava rocks. They are made out of ceramic using the latest technology. 

As this is a manmade item, all the briquettes have the same shape and size. This provides a uniform look which results in better heat distribution. Gas grill ceramic briquettes have totally replaced lava rocks.

There are many advantages of using ceramic briquettes for gas grills. Some of the key ones are:

  • As ceramic briquettes evenly distribute heat throughout your grill, it saves a lot of energy. So it is fuel-saving by design. 
  • Ceramic briquettes add delicious flavors to your food. The aroma is very smoky and quite similar to lava rocks. 
  • The cleanup is one of the biggest advantages of ceramic briquettes. You can use a brush to simply remove all the debris from it.
  • It adds the same flavor profiles as lava rocks without any of those health concerns. 
  • You rarely need to replace your ceramic briquettes. They can easily last 5-6 years before they start to show signs of wear. Even lava rocks do not last that long!

To us, this is the obvious choice for anyone who is looking for a perfect replacement without losing any taste and flavors. Ceramic briquettes provide just that.

Heat Shields:

If you are someone who is more of a low maintenance kind of person, it is probably a better idea to look for heat shields or flavor grids for your gas grill. 

Heat shields are a type of metal tent that protects the burner from grease and meat drippings. It also helps to disperse heat more evenly. This makes them very useful if you’re new at grilling. 

Some of the key advantages of heat shields include:

  • They are very easy to clean. Simple soap and water would do the trick.
  • They are quite lightweight compared to lava rocks and ceramic briquettes. So you can easily carry it around. 
  • In case one part gets damaged, you can replace the whole thing very easily as they are not very expensive.

However, one drawback is that heat shields are not very long-lasting. Ceramic briquettes last years and years without any issues. But these shields are not ideal if you happen to grill very frequently.

To Finish 

Now that you know how risky lava rocks can be for grilling, hopefully, you will not go back to the old-fashioned style anymore. As amazing as this material is, the risk exceeds the benefits.  

It’s no wonder why gas grills don’t use lava rocks anymore! Besides, there are so many better alternatives, we can not see a reason why anyone would try them again.

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Why Don’t Gas Grills Use Lava Rocks Anymore?

How to Clean a Blackstone Griddle: Doesn’t Have to be Hard

Posted on by John Bird

If you came into this post wondering what is the best way to clean a Blackstone griddle, we have an answer for you! 

Actually, we have several different answers along with a step-by-step guide to help you season your Blackstone griddle. We all enjoy using Blackstone Griddle for its flat-top surface and versatile usage. 

You can cook various different food items all at once. The only thing none of us enjoy is the cleanups.

In this post, you will find the easiest way to clean a Blackstone griddle without feeling annoyed to do it. With our step-by-step guide, you will master the art of griddle cleaning, something every grilling enthusiast should know!

When to Clean Your Blackstone Griddle

You will know it’s time to properly clean your Blackstone griddle if any of these matches your situation:

  • Food keeps sticking to the griddle
  • Uneven cooking of meat
  • Grease buildup on the surface
  • The griddle surface feels sticky to the touch. 
  • Burnt flakes on the surface. 

How to Clean a Blackstone Griddle

Clean BlackHow to Clean a Blackstone Griddlestone Griddle

It doesn’t take much to clean your Blackstone Griddle after each use. But it sure is necessary to maintain the quality. If you don’t clean your griddle, it will begin to rust and deteriorate over time. 

The good thing about the Blackstone griddle is, the surface is made out of stainless steel. This means it does not require too much elbow grease to clean and maintain.

You will need:

  • Griddle scraper
  • Cooking oil
  • Sponge
  • Tablecloth/ paper towel
  • Lemon juice
  • Sandpaper

Step-by-Step Guide:

  1. Turn up the heat to 300-350 degrees. As the griddle starts to turn very hot, bring out your scraper and scrape off the surface with it. This will help you to get rid of all the food particles, grease, and burnt pieces from it. 
  2. After you are done scraping the surface, pour some warm water on it. This helps to remove the grease buildups. As the surface is totally flat, you have to be careful not to burn yourself. 
  3. After the surface cools down a little bit, use your sandpaper or griddle pad to scrub away the entire surface. You don’t have to put too much pressure on it. By this point, the grease and burnt will come off fairly easily.
  4. Rinse the surface properly and then use your paper towel to wipe it off. 
  5. Use some lemon juice and a soft tablecloth to wipe away any leftover grimes. You can also use a stainless steel cleaner for this step. 
  6. Make sure the surface dries properly before you move on to re-seasoning it. It needs to be clean and bone-dry. 

To Get Rid Of Rust from Blackstone Griddle

Griddle
Griddle

The joy of cooking outside with the Blackstone griddle is incomparable. The griddle, however, can not handle the harsh weather if you don’t season and maintain it properly. 

Maybe you didn’t know about regular cleanups and now your Blackstone has rust all over its flat-top. No worries as we have easy ways to eradicate rust from Blackstone Griddle. 

You will need:

Step-by-Step Guide:

  1. Before you do anything else, put on your gloves to prevent any accidental burns. Turn your griddle to high heat and let it sit for 2 minutes. This helps to weaken the rust on top of the surface.
  2. Turn the heat off and let it cool down for a while. Once it is bearable to touch, bring out your metal scraper and start scraping off all the rust from it. It will also remove all the cooking buildups and grease. 
  3. After you are done scraping off all the corrosion from it, bring out your cooking oil and apply a few tablespoons all across the surface.
    Start scrubbing the flat-top with griddle stone or sandpaper. Do it in a circular motion to prevent any scratch marks. You can also use steel wool for this. 
  4. Use a paper towel to remove all the oil and rust from it.
  5. Repeat the process as many times as needed. 
  6. After you are properly done cleaning off the corrosion, add another 3-5 tablespoons of cooking oil and wipe it off with a clean towel.
    This helps to remove any rust residue. Keep doing it until the paper towel looks fresh and white. 
  7. The next step is to season the griddle which we will talk briefly about in a moment.

How to Season a Blackstone Griddle

blackstone griddle cleaning
blackstone griddle cleaning

If you have never seasoned your Blackstone griddle before, you will be surprised by the result. Ideally, you should season your grill on a regular basis to keep it rust and damage-free. It also helps to cook food easily with less oil. 

You will need:

Step-by-Step Guide:

  1. First things first, you have to clean your griddle before you plan to season it. If you did clean your griddle a few days ago, it doesn’t hurt to do a gentle wiping with dish soap and a paper towel.
    This will remove all the dust and grease from the surface. After that, let the surface dry completely.
  2. Now that the griddle is squeaky clean, preheat it at the highest settings for 10-15 minutes. Alternatively, you can heat it up until the surface starts to go dark brown. When you notice this, turn off the burner. 
  3. Let the surface cool down properly. Then apply a very thin layer of oil all over the griddle. Use a paper towel to wipe it around and distribute the oil evenly.
    Some people debate on what type of cooking oil to use. You can use any available cooking oil for this. We like to use olive oil for its high bonding abilities. 
  4. Repeat this process a few times then turn on the griddle again. Let it get super hot.
    It will start to burn the oil but that’s okay. We want the oil to be burnt. But this, a good portion of the oil will solidify on top and create a protective barrier against moisture. 
  5. After it’s done, let it cool down completely and add another layer of oil. Then turn the burner on again. Repeat this process 3-4 times to create a durable and solid seasoning. 

Blackstone Griddle Maintenance Tips

Blackstone Griddle Maintenance
Blackstone Griddle Maintenance

All the steps we have mentioned earlier are a part of using your griddle. They need to be done on a monthly basis.

But there are some things that you should always do to maintain the quality of the griddle. If you regularly take care of your Blackstone griddle, it doesn’t take too much work to deep clean it. 

Here are our tips to maintain the griddle overtime:

  • Use a griddle scraper after each use to remove all the buildups of grease and burnt food. 
  • When the flat top is cold, spray the surface with dishwashing liquid and give it a good rinse. Use paper towels to wipe it clean. 
  • Paper towels are your best friend. Use them to casually remove grease, to dry the surface, or to remove dust. It takes no time and effort but leaves the surface feeling fresh as new.
  • It is a smart idea to re-season your grill after each use. If you use the griddle on a daily basis, do it twice a week. 

Frequently Asked Questions 

01. Can I Leave My Blackstone Griddle Outside?

Yes, you can leave your Blackstone griddle outside. But you have to be careful about it.

Blackstone griddle, just like any other stainless steel griddle can rust when exposed to moisture. To ensure this doesn’t happen, you have to keep it inside a shade or put a protective griddle cover on top. 

If you actually do these things, you can use the griddle even in the wintertime to cook delicious warm dishes for family and friends. 

02. Why is My Blackstone Griddle Sticky?

If you try to use your Blackstone griddle and notice food sticking to its surface, then the problem might be in your seasoning. You have to properly season your Blackstone griddle for it to feel almost nonstick. 

Oftentimes we only season our griddles with one coating of oil. This is simply not enough. You need to apply multiple coatings of oil to fix the issue.

However, if you use too much oil, it won’t create the kind of protective layer we are expecting from seasoning. As a result, food will stick to it.

03. What is the Best Oil to Season a Blackstone Griddle?

There are many debates on this topic. You can use pretty much any type of kitchen oil to season your Blackstone Griddle. But of course, some oil has better bonding abilities than others.

Blackstone even sells their own seasoning conditioner. We recommend trying that out for the maximum result.

For household oils, extra virgin olive oil and flaxseed oil have the best seasoning qualities to them. They can be used to create multiple layers of seasoning and they don’t gum up like regular vegetable oil. You can also use canola oil for it. 

Finally

A lot of griddle owners think investing in an expensive griddle is enough to keep it looking shiny and new. But the truth is, you have to put love and care into the griddle to maintain its performance.

Now that you know how to clean Blackstone griddle, hopefully, you will take care of yours. 

Blackstone Griddle is super easy to clean and season compared to other options in the market. So keep it clean and enjoy delicious BBQs all year round!

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How to Clean a Blackstone Griddle: Doesn’t Have to be Hard
How to Clean a Blackstone Griddle