The Professional Chef |

Chinese cooking has yielded some of the most delicious foods that are available, but you may feel as if the techniques used to prepare and cook the foods are too complicated or unfamiliar to produce good results. The truth is that Chinese cooking is simple, and can be done by almost anyone.

Chinese cooking is usually done in a wok or a bamboo steamer. A wok is simply a large, bowl shaped pan that can hold soups, stews or stir fry easily. Bamboo steamers are made from bamboo, and are used to make dumplings, meats and vegetables.

You will use the bamboo steamer inside the wok, which will be filled with water. You do not need to use a lot of water, but you will want to make sure that there is enough water so that the wok does not dry before the food is cooked, and that the water is boiling before you add the steamer.

You will also want to line the bamboo steamer with either cabbage leaves or lettuce leaves to make sure that your food does not stick to your steamer. Most Chinese foods can be cooked with these two simple cooking utensils.

A wok is a great choice for making healthy and nutritious vegetable dishes, since you can use a high heat for your dishes so that little cooking time is required. Since Chinese cooking can be completed in just a few minutes in a wok, your family will love being able to have their favorite Chinese food anytime.

When you cook Chinese food, it is best to use ingredients that are fresh. Most Chinese cooking is very simple, using only meats and vegetables with seasonings such as ginger, soy and garlic. The staples of Chinese cooking include beef, pork, chicken, cabbage and rice.

Typically, meats are used for seasonings in Chinese foods such as dumplings and stir fry’s rather than the main ingredient. Fresh vegetables and fruits are very common in Chinese cooking.

Some Chinese cooking does require some practice to make, such as egg rolls and dumplings. The main problem that you are likely to encounter is working with and folding the wrappers for these Chinese foods.

A good tip to remember is to make sure that you measure the foods you put into the wrappers, so that all of the egg rolls or dumplings cook in the same amount of time. You can cook egg rolls and dumplings either in hot oil for a crunchy snack, or in a steamer for a softer one. Typically, egg rolls are fried while dumplings are steamed, although you can always choose the cooking method that suits your family best.

You can put any combination of foods that you like in your dumplings and egg rolls. Chinese cooking is very versatile, and recipes can be adjusted to meet the tastes of even the pickiest members of your family.

Man has always liked sweet things. In times past they braved bee stings before they learnt to control the bees. Later came sugar from cane – so precious that in earlier times it was used more as a condiment is today, merely being sprinkled over food. In more recent times, beets, parsnips, carrots and other foods that are naturally sweet have all been used to provide that sugary flavour. Then, with modern dietetics we began to realise that eating lots of very sweet, fat heavy foods wasn’t the best for the human body.

But we still like that little treat. Hence the popularity of low fat desserts.

Biscotti
1-1/2 cup yellow cornmeal
1-1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
9 tablespoons low fat spread
3/4 cup sultanas
2 eggs, beaten
grated zest of 1 lemon or orange
1 teaspoon vanilla extract
2 tablespoons water
How many cookies you get will depend on how big you make them, but it averages at about 3 dozen. They keep well in an airtight container, but only if you don’t let anyone know they are there.

Pre-heat oven to 325 F, 170 C, Gas 3. Mix together the cornmeal and flour and then rub in the spread until the mixture resembles bread crumbs. You could do this in a food processor, but you will have to transfer to a bowl before adding the fruit and zest. Beat in the eggs, vanilla and water. Divide the dough into three parts and make these into long log shapes, about 8 inches long and 2-3 inches across. Place these on a non-stick baking tray and bake for 20 minutes. Let them cool for a few minutes and then slice diagonally into ¾ inch pieces. Place these cut surface down back on baking trays. These are then baked further for 5 minutes, before turning over for a further 5 minutes. Let them cool on racks and then either eat the lot or store them in an air tight container.

Coffee Brownies

These are great served after a not too rich meal with some fresh fruit – mango pieces, strawberries and so on.

½ cup low fat spread

I cup of sugar

I egg plus another white

I teaspoon of vanilla or almond extract

11/4 cups of all purpose flour

level tablespoon of instant coffee powder (not granules)

1/3 cup of sifted cocoa powder

1 teaspoon of baking powder

1/3 cup raisins or choc chips

Preheat oven to 350F, 180C, Gas 4

In a large bowl beat together the egg, egg white, low fat spread, sugar and flavoring. Sift together the dry ingredients – cocoa, flour, baking powder and coffee powder and then mix these into the egg mixture. Stir in the fruit or chocolate chips. Pour into a greased or non-stick baking pan – 9 inches by 9. Bake for 20 – 25 minutes until a fork inserted comes out clean. Turn out and cut into 25 pieces or fewer larger ones.

Strawberry and Rhubarb Cobbler Serves about 6 unless you all have seconds

I f you haven’t tried the combination of strawberries and rhubarb then there is a taste sensation awaiting you.

For the filling

3/4 cup sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon (optional)


Finely grated orange zest or a teaspoon of marmalade

4 cups rhubarb, chopped

2 cups strawberries halved or sliced

For the Topping

1 cup of all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons low fat spread

2/3 cup low fat buttermilk or yogurt

Preheat oven to 400 F, 200 C, Gas 6.

Filling – In bowl, combine the sugar, flour, cinnamon and orange zest or marmalade. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup shallow glass or ceramic baking dish and bake in for 10 minutes.

Topping – Combine the flour, sugar, baking powder, baking soda and salt. Rub in the low fat spread until mixture resembles bread crumbs. Stir in the buttermilk or yoghurt until a soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake for 25 minutes, or until top is golden. Serve with low fat vanilla ice cream or fromage frais.

He bought a company called Pampered Chef a while back. If Warren Buffet can see that network marketing is the best business model out their then why do many network marketers not take their business seriously. I like using Warren Buffet for example of how powerful our industry is. The reason he bought a network marketing company is because of the business model and the big opportunity, it can provide for anyone who takes massive action. Leaders in our industry can identify with who Warren Buffet is. Their are many leaders in our industry who are not getting any results in their business and wonder why it’s not happening for the. The fact is that sitting at your desk checking email or doing anything with email is not taking action in your business.

Their comes a point when you have to step back and hold yourself responsible and ask yourself is the activity I do to build my business every day the most effective activity possible. Let’s use Warren Buffet network marketing for example again. When he bought Pampered Chef, do you think he just sat back and did activities that didn’t make the company the most money. Of course not. I will admit that he most likely over sees how the company is being built and has a team that runs the company most effectively. So what does this have to do with you? Most network marketers don’t have the income to hire a top team of people to build and run their business for them.

However, this is exactly why you have to check yourself and your own activity in your business regularly to make sure your running your business the most effective way possible. Warren Buffet network marketing has been used as an effective example why this industry is in a position to put network marketing on the map in a massive way. He is not the only successful business owner that recognizes our industry as the next wave of unlimited opportunity. This is why I bring this up. If you find yourself having challenges building your business, then step back and re evaluate the activity that’s being taken in your business. Their is activity that just will keep you busy and money making activity. Ask yourself, am I doing money making activity in my own business?

Using proper safety precautions when grilling outdoors can prevent an outdoor cooking nightmare. Some of these safety tips only require old-fashioned common sense, while others are little-known but very important to you and your family’s safety. These tips are not meant to scare you away from ever grilling, but instead, practicing these tips will help you to enjoy carefree cookouts for years to come.

Grilling Safety Tips:

Always place your grill at least 10 feet from your house or any building. And never grill under any type of covering, either indoors or out. This includes in your garage, under a patio, or under an awning. One flare-up is all it takes to burn a house down. When lighting a gas grill, always make sure the lit is open. Lighting a closed grill allows a large amount of gas to accumulate inside the grill, and lighting that is like lighting a bomb. Always store propane tanks outside, and away from any direct sunlight. If traveling anywhere with a propane tank, make sure it is secure and unable to move or roll. Never add lighter fluid after a fire is already lit. And never use anything but charcoal starting fluid to start a fire. Gasoline is much more flammable, and can easily ignite to a spill or up to the container. Similarly, never use cooking sprays on or around a grill. The cans could easily ignite or blow up if hit by high heat or flames. Use long-handled grilling tools and barbecue gloves to keep you from burning your hands. And do not wear loose clothing when cooking out, as any clothing hanging over the grill could catch on fire. Never use a grill that is not sturdy. A grill falling over will lead to all kinds of fire and food problems. Keep an eye out for any children or pets around the grill area. Grills are almost as hot on the outside as they are on the inside.

Food Safety Tips:

After handling meat, and before starting any of your meal preparations, it is very important to scrub your hands using soap and warm water. Make sure and defrost meat, poultry, or fish in the refrigerator, and not on the counter at room temperature. Once any raw meat sits on a platter or plate, make sure you get another one to put the meat or any already-prepared foods on. If you will be using a sauce for basting or marinading, but still would like to use the same sauce to put on the food after cooking, divide the sauce into two parts…one part for basting or marinating, and the other part for serving. You never want to use sauce on cooked food that had raw meat in it without at least boiling the sauce for at least one minute.

These safety tips do not take a great deal of effort to practice, but once in the habit of following them, you will routinely be taking the risk out of grilling or cooking outdoors.

Men are notorious for not cooking. First, they have mom doing all the cooking. Then, if they dare live alone for a while, they cook for themselves, usually a small repertoire of meals that consists of ravioli in a can, Spaghettios, rice and/or ramen noodles.

Eventually, they meet that “special someone” and might do some cooking to impress said “special someone”, at which point what they are actually doing is finding their favorite restaurant that isn’t “John’s Pizza”. From this special restaurant, they order their favorite meal and serve it on their own plates. Finally, they marry that special someone and they no longer have to cook again, unless it involves charcoal briquettes and lots of starter fluid, and then they’ll cook all day, every day, so long as there’s fire.

Men are hunter/gatherers, not cooks or chefs. They bring the meat, the women in their lives cook the meat. This is their primary thought process and they cling tenaciously to the idea when the truth of the matter is this: if men really wish to impress those around them with their culinary skill, discover the crock-pot. Crock-pots are the single greatest innovation to hit the world in the 20th Century and their versatility and ease of use is what makes them so brilliant.

With a crock-pot, men can cook a great variety of meals, all designed to fill, be flavorful and please. Having a yen for barbecue chicken wings but don’t have time at the end of a long, tiring day? Before leaving the house in the morning, toss the wings in the crock-pot, cover them with your favorite barbecue sauce, set the crock-pot on low and head out the door. Hoping for something more substantial? Cut some beef into cubes, open a can of potatoes, a can of carrots, maybe some peas, toss in some beef bouillon cubes, a couple cups of water, turn the crock-pot on low, and go. Really married to the idea of ramen or ravioli from a can? A crock-pot can do that too, only it requires much less interaction with the cooking process than previously.

Coming home of an evening is when you realize the benefit of this magnificent device, the crock-pot. As you open the door, the aromas of a wonderful meal greet you, beckoning you like a siren’s song, with the result being not crashing on the rocks but a delicious dinner. You will congratulate yourself in having the forethought to create a magnificent meal!

Another plus to using a crock-pot is the ease in cleaning. Once the meal is done and the leftovers are put away, there’s one piece to clean, the interior (usually ceramic) liner. You can leave the crock-pot turned on high and let water, with dish soap, sit inside for a couple hours, then wipe. Another quick clean is to rinse it out and put it in the dishwasher; no muss, no fuss. Cleaning the crock-pot after use is one of the greatest features, reducing cooking implements down to one “pan”, a large spoon and perhaps a knife.

For men, a crock-pot is truly a change for the better, permitting them to create meals that will impress. Crock-pots, also called slow cookers, require no recipes; simply ingenuity and a desire for more than food from a can. Surprise your mom, girlfriend, wife or friends with a well-balanced, seemingly thought out meal that will look as though you spent hours or days planning and preparing.

Although the words diet and dessert aren’t typically the best partners, it is possible to enjoy some sweet treats while sticking to a candida diet. It is true that sugar and white flour are still foods to avoid, but there are carefully crafted candida dessert recipes designed to keep your body on track, fighting off candida overgrowth.

Studies have shown that people tend to fail on overly restrictive diets because they cannot stick to the plans long term. It may be possible to muster up the will power to succeed for a couple of weeks or even a couple of months, but soon the cravings start calling and it is important to have healthy alternatives to satisfy your desire.

However, the fact remains that sugar and white flour feed candida overgrowth. Even in small amounts of foods containing these items can trigger symptom flare-ups and make life miserable, making a sugar splurge hardly worth it.

The great thing is that once you start cutting back on processed foods, refined carbohydrates and excess sugars, your intense cravings for these foods will subside. Yet it may be unlikely that you will never desire another dessert again. After all, something sweet is an excellent end to a delicious meal and a perfect pairing to a cup of gourmet coffee or tea.

The key to sticking with a candida diet while enjoying dessert is to find recipes that do not promote candida growth. Many people have had success utilizing artificial sweeteners to get their sweet fix without ingesting sugar. However, certain sweeteners have earned a bad reputation and can cause side effects or even illness.

One sweetener that seems to stand above the rest in that it cooks and bakes well and does not appear to cause the same reaction as other artificial sweeteners is Stevia. This plant-derived extract has nearly 300 times the sweetness of sugar, so a little goes a long way. Stevia is popular now, because not only does it not spike blood glucose but also medical studies have shown it may treat conditions like obesity and high blood pressure.

So Stevia may be a way to have something sweet without feeding the candida like sugar does. Using it as an additive to shakes, puddings and cheesecakes, means you can experience real dessert while sticking to your candida diet plan.

Below are some dessert ideas to get you started:

Crustless Peanut Butter Pie

Combine equal parts of sugar-free natural peanut butter and cream cheese and then mix in whipped heavy whipping cream to provide a lighter texture. Sweeten with Stevia to taste. Pour into a pie pan or bowl and refrigerate until chilled.

Frozen Chocolate Pudding Dessert

Mix a package of sugar-free instant chocolate pudding (4-serving size), 1.5 cups milk, and 1 cup whipping cream. Add a small amount of stevia to taste. Pour into a pan, cover and freeze for at least four hours. Remove from freezer approximately 1 hour prior to serving.

Berries and Cream

Select fresh or frozen berries and pour heavy whipping cream on top. Add a small amount of Stevia and vanilla extract to taste. If the berries are frozen the whipping cream will freeze, creating a delicious, ice cream-like dessert.

Just because you are living with a candida condition does not mean you can’t enjoy a dessert from time to time. Treat yourself on special occasions and when a major craving calls and you will be less likely to binge on damaging processed, sugary desserts.

When it comes to eating out in Canada, you don’t feel the “obligation” to try their national dishes or their local food as you would in other countries. But I guess that’s the beauty of Canada, you don’t get people telling you what to eat and what’s a must try for dishes; you can go off on your own little hunt. They do have some popular cuisines there though, such as Italian, Chinese and Greek cuisines. And though most of the food isn’t native to Canada, they do it in their own style, and there are certain places not to be missed on your trip here.

For starters, head for Pangaea Restaurant located on 1221 Bay Street, Toronto. Established in 1996, this beautiful restaurant with its high ceilings and wooden floors bring a sense of simplicity to the table, giving you an upscale fine-dining yet casual experience. Wild mushroom risotto and grilled calamari with beurre noisette are the signature dishes of the house, but leave a little room for desert as its known to be the best in town too.

For those who’re hungry and in the mood for some huge portions, head for JW’s Steakhouse located on 525 Bay Street, Toronto. With their featured 16-oz bone-in fillet and probably the biggest shrimp cocktail ever, you’d definitely be filling full after your visit to this traditional steakhouse. Have a scotch to round up your perfect dining experience in this intimate little restaurant that exudes nothing but warmth and friendliness.

If you haven’t already been to Toronto’s world famous CN tower, this would be a perfect chance where you can mix both a panoramic 360 rotating view together with your dining experience. Located right at the top, Restaurant 360 is the world’s highest restaurant which offers unparalleled views, fine food and a selection of over 550 different kinds of wines from its very own wine cellar in the sky. For such a fancy restaurant, a real plus point is that everything’s affordable (not counting your sudden urge to go for thousand dollar wines).

While most parts of the city wind down, the Greek area of Danforth is just warming up; and one excellent place to check out would be Christina’s on 492 Danforth Ave. Known as the “landmark” of Toronto’s Greek Town, this place offers authentic Greek and Mediterranean dishes such as made to order Souvlaki dinners, Mousaka and the chefs very own Kotopoulo Yemisto; stuffed chicken breast with spinach, onions, cheese and peppers. This place is more of a dinner and dance where you get the occasional belly dancer and the everyday live Greek band, giving you both a culinary and cultural experience you’d never forget.

If you’re grilling, skewer some fresh fruit and marinate them in grapefruit juice and honey, while you’re cooking and eating the rest of your meal. When you’re ready, pop the skewers on the grill for about five minutes, turning occasionally to prevent burning.  

You’ll find pre-made angel food cake at most grocery stores. Some are now offering a sugar-free version. You can make easy no bake desserts at home, if you plan ahead, and no one will know that you didn’t slave in the kitchen all day.   

All it takes is a store-bought angel food cake, a pint of sliced strawberries, a can of pineapple slices (not in syrup) and a container of light cool whip. Spread the thawed cool whip first, and then arrange the fruit slices on top…voila! You have a dessert that looks good and tastes good, too. It’s light and low in calories, as well. You can really use any kind of fruits that you like, except bananas. The slices will turn brown.  

If you want bananas, try making popsicles out of them. Skewer a half banana. Roll it in honey, then in a plate of crushed nuts. Wrap them in plastic and pop them in the freezer. If you have kids, they’ll love making these themselves. The bananas make a tasty cool treat on a hot summer day.  

If you want elegant no bake desserts, that are also sugar and flour free, why not let someone else do the work for you. How does chocolate truffle cake sound or, how about a crust-less cheesecake? I’m a good cook, but I can’t do either of them myself.   

For parties and special occasions, I always serve two selections for the dessert menu. One is for those of us that are trying to watch our waist lines. The other is for those that are less concerned. I found that my guests liked the flourless sugar free cheesecake, just as much as the regular.       

So, now, I just order two NY style, no sugar-added cheesecakes and top them with fresh strawberries. These are no bake desserts that don’t require much planning ahead, since I can order them on-line and they’ll be delivered to my door the next day. With my family’s busy lifestyle, I simply don’t have much time to cook anymore. If you’re like me, you are commuting, working a full day, trying to get dinner done and on the table every night, while trying to entertain occasionally. We really need all of the help we can get.

There are many different opinions and techniques for smoking a rack of ribs. The
best way to find out what works for you is to practice and experiment with different
available recipes, or new recipes you come up with. No matter what recipe or taste
you are looking for, the key to turning a plain rack of ribs into a tender, juicy,
perfectly smoked rack of ribs is “Low and Slow.” This means low temperature
(225-250 degrees F) and al long time (about 5 hours for a 5 lb rack).

When I prepare a rack of spare ribs for smoking, I usually prepare the ribs the night
before I am going to smoke them to let the rub soak in to the meat. This will give
the rub plenty of time to work. A rub is basically a blend of seasonings that is
applied to meat before smoking. You do not have to use a rub, but I recommend it
because it will add flavor to the meat. How much flavor depends on your rub recipe,
but that is another story.

The rack of spare ribs referred to in these instructions weighed 5 pounds, and was
smoked using indirect heat (225 F) for about 6 hours.

FRESHNESS

When I choose a rack of ribs for smoking, I make sure that the meat has not been
previously frozen. Sometimes choices are limited, but fresh meat will have a better
flavor, and it will be very tender when smoked correctly. If the ribs have been
frozen, as most have, no biggie. Make sure your thaw them out in the refrigerator.

TRIMMING THE RIBS

When you purchase a rack of spare ribs, there will be a membrane located on the
underside of the ribs. Most people have different opinions regarding removing the
membrane or leaving it on. I remove the membrane with a sharp knife, or I have my
butcher remove it for me. If you are new to removing the membrane, you may ask
your butcher to remove it for you the first time, and maybe he or she will even show
you how to remove it. You can also leave it on because if the ribs are cooked
correctly, the membrane will pretty much dissolve while cooking.

If you choose to remove it, begin by trimming it away from the bone on one end of
the ribs. You can either continue cutting it off, or if you get lucky, you can grab it
with a pair of pliers, and pull the whole membrane off at one time.

When trimming the fat off of the ribs, make sure you leave a little. There will
probably be an excess amount in some places. Just trim it down until it looks right
to you. The fat will render, turning into oil, and it will help to keep the ribs moist.

SEASONING

Prepare your rack of ribs the night before you are going to smoke it, allowing 15 or
so hours to let the rub soak in.

Coat the ribs with a thin layer of olive oil before applying the rub.

Season both sides of the ribs with your favorite dry rub. There are a few listed on
thesmokerking.com. If you decide to make your own rub, remember, the goal is not
to overpower the taste of the meat with seasonings, but to add to the flavor by
correctly blending different seasonings together that will enhance the flavor of the
meat.

Some people like to marinade their ribs, but I have had the best results with using a
dry rub.

COOKING

Remove the ribs from the refrigerator about 45 minutes before cooking them so
they are closer to room temperature.

I smoke the ribs at a consistent temperature of 225 degrees F for about 1 hour per
pound, but usually no more than 6 hours.

Place the ribs bone side up in the smoker. I use a rib mop sauce that has no or very
little brown sugar, and no tomato products in it. These two ingredients will burn
before the meat is done, and produce bad results. It is best to apply a finishing
sauce or glaze towards the last 30-40 minutes of smoking.

A great mop sauce that I use is to mix 2/3 cups of Apple Cider Vinegar and 1/3 cup
of olive oil in a spray bottle. Shake the bottle and spray the ribs down about every
45 minutes. The Apple Cider Vinegar will help tenderize the meat, and make the
ribs a little sweeter.

When applying the finishing sauce, turn the ribs over so that the bone side is down,
then apply the sauce. Do this during the last 30 minutes of cooking.

The ribs are done when the meat retracts and exposes the edge of the rib bones by
about 1/2 inch or so, and basically each rib section will tear apart with ease. The
internal meat temperature will be about 180 F when done. An instant read
thermometer is a must have for checking the doneness of the meat.

After a while, you will develop a feel for doneness.

Using different types of wood will produce different smoke flavors in the meat. I
usually use mesquite, apple, and charcoal. Too much mesquite can add a strong,
smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the
commonly used woods for smoking ribs.

SERVING

Let the smoked rack of ribs rest for about 10 minutes before cut into it.

Cut down the middle of each strip of meat between each rib bone. Add your favorite
sauce, and enjoy.

If you are like me, you love outdoor cooking on a charcoal grill or barbecue. There is nothing better than sitting outside on a nice summer afternoon or evening, enjoying the warmth of your grill or fire pit, enjoying a drink and grilling up some delicious food. The flavors and aromas imparted by real wood charcoal are irreplaceable. A charcoal grill or a wood fire pit and my favorites because of the real wood fire, smoke and aromas they give off.However, charcoal can be hard to work with, especially if you don’t have much experience with it. So should you just give up the charcoal cooking and buy a gas barbecue? Not just yet! There are some tips for getting your charcoal going quickly which can help make the prep work on your outdoor grill easier.I am going to cover three types of charcoal starter that can be used to fire up your coal and get cooking. Read carefully, because I have tips on how to use each one better and my recommendations on the best of the bunch, their advantages and disadvantages.Ok, so here we go!

Lighter Fluid – Lighter fluid is the traditional way to start your charcoal. It works, but can be difficult and messy.

How to use it – Start by building a pyramid-shaped pile of charcoal in your grill or barbecue. It helps to have a small indentation at the top rather than a point. Turn your bottle of lighter fluid upside down and firmly squeeze for about 3 to 5 seconds, aiming the fluid into the indentation at the top of the pile of charcoal. Close and store your lighter fluid and then light the charcoal with a match. I recommend using long fireplace matches to avoid burning your hands! The coal will immediately ignite in flames. However, flames are not the goal, you want the charcoal to get hot enough to start burning themselves, developing hot, glowing embers. This takes some time. Some tips are to give the charcoal some time and avoid wind. Wind will blow out your fire. However, you don’t want to cover your grill just yet because it needs oxygen to get ignited. Your charcoal is ready when most of the briquets have a layer of grey ash developed over most of their surface. If your charcoal stops burning before it is lit and does not seem to be progressing, you occasionally need to add more lighter fluid. Try to avoid using too much and be careful, it will flare up as soon as you spray more lighter fluid on those hot coals! Pros – Lighter fluid is available everywhere, cheap and it does work, eventually. Cons – Lighter fluid is much less reliable in getting your charcoal lit, often taking several tries before your coals are ready. It can take longer than the other methods. Also, you are using chemicals, like kerosene, to ignite your charcoal. While this does burn off before you add your food theoretically, I definitely don’t want chemical aromas or fumes in or near my food. Electric Charcoal Starter – These are basically a metal loop attached to a handle which plugs into a standard power outlet. The electrical supply creates a current in the metal loop which heats it to very high heat, similar to an electric stove burner. This heat is used to ignite your charcoal. These electric charcoal starters are generally available in home supply stores and anywhere grills and barbecue supplies are sold.

How to use it – Spread a layer of charcoal briquets on your charcoal grate in your barbecue. Next, lay the metal loop of your electric charcoal starter on top of this layer of charcoal. Then cover the starter with more charcoal. Plug in the electric starter and wait. After about 8 to 12 minutes the coals around the starter have ignited sufficiently, getting a grey ash covering their surface, to get the rest of the coals around them started. Unplug your charcoal starter and remove it. You may need to wait a while longer before the rest of your charcoal has ignited and the majority of briquets have a layer of grey ash on their surface. Pros – The electric charcoal starter is an easy way to start your grill. You don’t need to deal with flames, flammable materials or matches. There are no chemicals involved and it is reusable. Cons – Obviously, you need an electrical outlet nearby your grill for this to work. If you are grilling at a park, beach or campground, this may not be practical. Occasionally these can take a bit longer to start your charcoal but are generally faster than using lighter fluid. Charcoal Chimney Starter – This is my personal favorite way to start my charcoal! Chimney starters can also be found in most home supply stores and anywhere grills and barbecue supplies are sold. I recommend finding the largest chimney you can find so that all your charcoal can be started in one step. I personally use the large Weber brand chimney starter which is widely available. Otherwise, after the charcoal in the chimney is dumped out, you have to add more briquets that take time to ignite off of the initial charcoal. If you have a very large grill, another option is to use two or more chimneys at the same time to get your charcoal ready.

How to use it – The chimney is basically a large cylindrical metal tube with a large handle and a metal grate in the middle to hold your charcoal. The bottom edge has holes in the metal sides to light your fire. The first step is to fill the top portion of your chimney with charcoal. Fill to just below the top rim, but avoid over-filling it. Next, crumple up two or three pieces of newspaper and place them in the bottom part of the chimney from below (below the grate holding your charcoal). You don’t want so much that it is packed tightly as it needs some oxygen circulation to light easily and burn hot. Set the chimney down inside your grill on the charcoal grate. Now light the newspaper. This is best accomplished using long fireplace matches which you introduce through the holes in the bottom of the chimney. Light in multiple places to ensure all your newspaper gets ignited. If you don’t have long matches, you can lift up the chimney and use a lighter or small match to light the newspaper. Now just sit back and wait! The burning newspaper inside the chimney will ignite the lower charcoal. As this burns the flames will ignite charcoal higher and higher in the chimney. Keep an eye on it, but wait until there are small flames starting to be visible near the top of your chimney and you can see the lower levels of charcoal glowing. At this point simply tip the chimney over and pour out your burning charcoal on the the charcoal grate in your grill. They are ready to use when there is a layer of grey ash covering most of the briquets. Pros – The chimney starter is easy to use. It ignites all your charcoal quickly and does not require any chemical starters. It is reusable and lasts a long time. Cons – Very rarely, your charcoal will not ignite with the first try and will require the addition of one or two more pieces of wadded up newspaper. Otherwise, the only downside to the chimney fire starter is that you need a few pieces of newspaper handy to get it lit!

Well there you have it! Three options for starting your charcoal for easier, quicker outdoor grilling. These are not the only ways to start charcoal, but they are the most common and in my opinion the more reliable and easy.For other tips on outdoor cooking on a fire pit, grill or barbecue or even cooking in your fireplace, see The Fire Pit and Grilling Guru Guide.Have fun and enjoy your charcoal grilling!