Grilled Jalapeno Poppers

This is a simple grilled jalapeno poppers recipe, stuffed with a mixture of cream cheese and crab meat, seasoned with spicy chili powder, then served over grilled salmon as a kicker. Easy to prepare and only about 20 minutes to grill.

Gas BBQ - Charcoal BBQ?

I've just been thinking about the whole gas/charcoal BBQ thing again.

Charcoal BBQs are probably still the most popular and have two basic types - the open BBQ grill style and the lidded, kettle BBQ style. The open BBQ cooks the food by direct heat from the charcoal. This is usually the method I use as I find it more involving, more fun and more hands-on.  Varying the height of the grill can slow down the cooking to a degree, but it is not particularly precise. The kettle style BBQ has a lid and cooks from direct heat or by indirect heat when cooking a joint - or any food really. The heat is controlled by opening and closing vents which increase or decrease airflow therefore raising or lowering the cooking temperature. The only issue I have with this is that I can't see what's going on... so I feel less involved. Still, it's a great way to do a whole chicken, or chunk of meat.

Gas BBQs have increased in popularity over time. I have found that this depends very much on which country you come from. Some parts of the globe tend to go for the open fire made from wood or charcoal - whereas some parts seem to love the idea of using gas - probably as they tend to be easier to use, completely hassle free to light, ready to use within 10 minutes and highly controllable from a heat point of view. You could also be used for direct or indirect methods of cooking - depending on whether they come with or without a lid. I have found that when it comes to gas, there's always a lid though. Lighting a gas BBQ is as easy as turning a knob, holding it, and pressing a button to create the spark.

Lighting a charcoal BBQ on the other hand can be difficult for some, but in reality, it's quite straight-forward as long as you keep a few key things in mind:

Make sure the wood or charcoal is DRY! This is especially important if you're trying to have a BBQ in winter.
Build a pyramid shape.
Using some kind of fire-lighters or light fluid can help... otherwise, something else that will light quickly and easily and will burn for a short while to allow the fire to get underway. (Some kind of 'kindling').
Once the BBQ fire is underway, LEAVE IT ALONE! Leave it for at least 30 minutes before you want to do any BBQ'ing. The coals (remaining from the charcoal OR wood) should start to go grey with ash (after glowing red for a while).
Don't BBQ on flames. This will burn the outside, leave a terrible tasting residue, and leave the inside raw. Not good.
ENJOY