The Perfect Barbecue Grill for Summer
Summer is a great excuse to throw a BBQ and have all your friends and family together. It is a fantastic time to share your recipes and catch up. With the wide array of choices when it comes to BBQ grills (gas, charcoal, or electric), a consumer is going to have a difficult time choosing the right one. Here are some things to consider when you chose a grill.
What should I buy – gas or charcoal?
It all comes down to taste. Many people prefer the charcoal grill over the gas barbecue grill because the charcoal infuses the meat with a smokier taste, but both will still give you a solid grill texture and barbecue taste. Besides, most people cannot tell the difference between foods barbecued over a charcoal or gas grill.
On one hand, charcoal barbecue grills are generally less expensive than gas barbeque grills. With a simple set up, and fewer parts, a charcoal grill will last for many summers to come. Although charcoal can be expensive when you’re grilling frequently over the summer, this grill will usually cost less to operate than a gas model. On the other hand, gas grills can be just as durable as charcoal styles, and the cost of propane is inexpensive and can last for months.
There are always an alternative to a gas or charcoal grill. For those who are short on time, but still love to barbecue, your answer is an electric grill. An electric grill is ideal for an apartment or condo; all you need is an outlet to support this type of grill. In the end, buy the grill you can afford and one that fits in your home. Above all else, buy the grill you like.
Grilled Marinated Shrimp
Ready In: 2 3/4 hours
- 1 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
- 2 tablespoons hot pepper sauce
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds large shrimp, peeled and deveined with tails attached
- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Lou Rosenberger, Realtor | CalBRE #01955420 | 415.518.5286
3701 Buchanan Street, San Francisco, California 94123