Nature's Grilling Products Gourmet Hickory 100% Natural Wood Chips - 2 lbs. (160 cubic inches)
Grilling with Nature’s Grilling Hickory all-natural hickory wood chunks and chips ensures that the natural flavor of food is exquisitely enhanced with the time-honored flavor of hickory, perhaps the most beloved wood implied in the American tradition of infusing foods with wood-smoked flavor. All Nature’s Grilling Products are produced without synthetic chemicals or additives.
Backyard Grilling Experience
When creating the ultimate grilling experience, you have to start with the ultimate fuel source - Nature's Grilling Charcoal. What makes Nature's Grilling products so special? Nature's Grilling Products uses 100% natural woods, such as mesquite, ebony, eucalyptus, and other Mexican tropical hardwoods that grab hold of your choice meat cuts to deliver a flavor that makes taste buds tingle. When you're grilling, Nature's Grilling Charcoal, Chunks and Chips offer the first key to a successful grilling experience that can satisfy your appetite for the way food is supposed to taste - 100% Natural. The secret is out - great grilling the natural way makes food scrumptious and healthy.
Healthy Grilling with Natural Grilling Products:
- World’s Purest Charcoal: No Chemicals, No Fillers, No Coal – Just Carbonized Wood
- Purest Charcoal Means Best Aroma & Flavor – With No Aftertaste
- Best Performance & Value: Burns Hotter, Lasts 34% Longer, Produces 36% Less Ash
For the Environment
Nature's Grilling Products protect the fragile ecosystems from which their products are harvested, by harvesting from only regions that meet their strict resource management practices.
- Lowest Carbon Footprint Of Any Grilling Charcoal
- Nature's Grilling Products is planting 1,000,000 trees in the name of their customers this year, to lower their global carbon footprint by 53 million pounds!
Building the Perfect Fire
Nature's Grilling Products has got hot tips on how to make your coals glow the hottest and longest. When it comes to cooking over live fire, you've got three choices. There's grilling, which involves cooking directly over high heat; there's barbecuing, which is cooking over the indirect heat and smoke of a very low fire for a very long time; and there's the in-between method called smoke-roasting, cooking indirectly but with a higher heat than is used in barbecuing. Which technique to use is determined by the food you're planning to cook. Tender foods, such as the Pork Tenderloin and Grilled Vegetables are best grilled; large but still fairly tender cuts of meat or poultry should be smoke-roasted; and when you're talking gnarly pieces of meat like ribs, your only choice is to barbecue.
Of course, it's impossible to duplicate the exact flavor and texture of ribs cooked in a classic barbecue pit large enough to hold hardwood logs and specifically designed so that the meat cooks well away from any flame. But if you don't mind spending several hours out in your backyard for a relatively small yield, you can produce ribs in a covered grill that closely mimic the fork-tender texture and rich, smoky flavor of the real thing.
For any live-fire cookery, choosing your fuel is of primary importance. Nature’s Grilling 100% Natural Charcoals provides the high heat needed. Hardwood Charcoal is composed of nothing but pure charcoal, it burns hotter and cleaner than Briquets - Utilizing the small pieces of charcoal and dust that is gathered during the screening process, Nature's Grilling Products' 100% natural briquets are just that - natural. There is No Coal, No Fillers, and No Chemicals, Nature's Grilling Products' briquets are 100% natural charcoal combined with a small amount of Yucca starch which acts as a binder. Aromatics — chips or chunks of hardwood are used when smoke roasting or barbecuing, though, with the type of smoke definitely making a difference to the final flavor. Hardwood chips are the easiest way to add flavorful smoke. Nature's Grilling Products recommends hickory or mesquite, but any type will do.
When entertaining friends and family outside, there's a good chance you'll call a grill into action. There's something uniquely satisfying about food cooked over direct heat that is hard to match with more conventional means inside your kitchen. In fact, more than half of Americans say they are now cooking outdoors year-round in order to capture those wonderful flame-broiled flavors. But as easy as grilling can be, there are special guidelines you'll want to follow in order to ensure your cookout is both successful and safe.
Get Fired Up
When it comes to grilling, practice makes perfect. Whether you are a novice or have made an art out of your culinary skills, keep these pointers in mind before you get started.
- Cleaning - Grills need annual cleaning by scouring the grate with a wire brush. Spray the grid with oven cleaner and rinse thoroughly. Before each use, apply non-stick cooking spray to prevent food from sticking to the grill.
- Charcoal - Use quality charcoal 100% Natural Briquets for quick lighting and a long burn life. Store charcoal in a cool, dry area. Keep bags of instant-lighting charcoal tightly closed to prevent lighter fluid from evaporating.
- Grilling Preparation - When using a charcoal grill, arrange briquets in a pyramid at the bottom of the grill. Add approximately two ounces of lighter fluid and carefully light with a match. Charcoal should be ready in about 20 minutes, with 70-percent covered with ash and displaying a slight red glow. When hot coals are ready for cooking, spread in a single layer or bank them. Set the grilling grid in place and put on the food. To estimate the temperature of your grill, hold your hand, palm side down, about six inches above the coals. If you can only hold your hand for:
- Two seconds - it's hot, about 375°F or more
- Three seconds - it's medium-hot, about 350 to 375°F
- Four seconds - it's medium, about 300 to 350°F
- Five seconds - it's low, about 200 to 300°F
- Proper Tools - Tongs and a spatula help to turn food without losing any juices by piercing it. A vegetable grilling basket holds smaller foods. Other useful utensils include a wire brush for cleaning, long-handled tongs and flame retardant mitts to protect hands.
Stay Safe When Using Your Grill
There are many types of grills on the market, ranging from inexpensive backyard varieties to professional models fully-loaded with the latest bells and whistles. No matter what you use, here are some important guidelines you'll always want to follow when using charcoal grills.
- Charcoal Grills - To reduce danger of carbon monoxide poisoning, never burn charcoal inside your home, vehicle, tent, or camper. Charcoal should never be used indoors, even if ventilation is provided. Never add lighter fluid directly to hot coals since flames could travel up the fluid stream. Instead, place several new briquets in a metal can and apply lighter fluid. Transfer the briquets into the pyramid in the grill with pair of long-handled tongs and light with a match. Use proper utensils for safe handling of food and coals. Since charcoal produces CO fumes until the charcoal is completely extinguished, do not store the grill indoors with freshly used coals. Place the cover on the grill, close the vents and allow the coals to burn out completely. Let ashes cool for at least 48 hours, and dispose in a non-combustible container.
Adding Nature’s Grilling Mesquite and/or Hickory wood to your charcoal grill can accentuate the flavor of whatever you are cooking. To flavor your meat using a gas grill, do not throw your chips on the grill. Use a container to hold the wood, such as aluminum foil, which will allow the wood to produce smoke without ash falling on the meat. When using a charcoal grill, simply add the woodchips to the coals and close the lid for a few minutes to allow the smoke to permeate the grill.
It is advisable to soak wood chips and nuts in water for 30 minutes before use, to allow them time to burn more slowly on the fire and so release their full aroma. Here are the types of wood that you can use to enhance the type of meat that you are cooking.
- Hickory - Hickory is probably the most-known and most commonly used of all smoking woods. It can be a bit pungent with its strong, smoky taste. It accents the meats with a flavor of bacon.
- Best With: Ham and Beef, Pork Cuts
- Mesquite - Mesquite has a very sweet and light taste but caution must be taken in order to keep it from overpowering the meat. It is best not to use mesquite on larger cuts that require longer smoking times. Its strong earthly flavor is great for all meats. Mesquite is also known to be one of the hottest burning woods.
- Best With: All Meats, Ribs, Lamb, Vegetables
Safe & Healthy Meat Grilling
Consumers can feel good about grilling, a naturally low fat method of dry heat cookery, for their favorite meats by monitoring heat levels and doneness, with a few simple and safe tips:
Trim, if Necessary.
Prevent fire flare-ups and excess smoke formation while grilling by trimming any excess fat from meat and poultry.
Savor the Flavor.
Marinades add flavor to meat and poultry and can tenderize less tender cuts of meat. In addition, marinades with little or no sugar may help protect meat from charring and have also been shown to reduce HCA formation. Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming. Sugary sauces and glazes can burn easily and cause charring. If using these types of products, baste during the last few minutes of grilling and avoid charring.
The Heat is On… Medium!
Use medium heat while cooking to ensure delicious, flavorful meat. High heat can overcook or char the outside of meat while the interior remains underdone.
Medium heat is achieved when coals are no longer flaming, and are ash-covered and spread in a single layer. Check cooking temperature by cautiously holding the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.
Lean meat’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. Cook burgers to medium (160°F) doneness, until no longer pink in the center and juices show no pink color. Insert an instant-read thermometer horizontally into the side of burgers and steaks to check doneness. Place the thermometer in the thickest part or center of the burger or steak. For steaks, the thermometer should not touch bone, fat or the grill.
Don’t Play With the Meat.
Turn beef occasionally for even cooking and browning. Use a spatula to turn burgers and tongs to turn steaks and kabobs. Do not press, flatten or pierce the meat — flavorful juices will be lost.
There are 29 beef cuts that meet government guidelines for “lean” with less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3 1 /2-ounce serving. Choose from traditional favorites like flank steak, tenderloin, 95 percent lean ground beef and T-bone steak.
Meat Cut 101
These cook quickly and are very tender and flavorful. All of these steaks can be grilled over direct heat (see below). Boneless cuts yield a lot of servings - 4 servings per pound of steak. Season with a rub or marinade for flavor as desired. Many steaks are known by more than one name as names may vary from state to state.
Tenderloin or Filet Mignon
Most tender beef cut. Can be cut into thick steaks - Used for the recipe Chateaubriand. Also, sold whole for roasts.
Top Loin (Strip) Steak
May also be referred to as Strip steak, NY strip steak (boneless), Kansas City steak, Shell steak (bone-in), and Club steak (boneless or bone-in). These are lean, tender, full-flavored. Best to grill, broil or pan-saut.
T-Bone and Porterhouse
Similar steaks containing both the sirloin strip and tenderloin muscles separated by the T-shaped bone. Great when grilled or broiled. Porterhouse steaks are larger and are cut from the sirloin end of the short loin, while T-bone steaks are cut from the rib end.
Also referred to as Delmonico Steak, Beauty or Spencer Steak: (bone-less, bone-in).
Beef Rib Steak with Bone
Prime Rib: Best when grilled or broiled. Sold whole with and without the bone for prime rib roasts. Roasted prime rib is frequently served at weddings.
Beef Top Sirloin Steak or Boneless Sirloin
(sometimes called Butt Steak): This very tender steak with little waste makes a great family value.
Top Round is also called London Broil
This steak benefits from marinating for tenderness. Slice this steak against the grain for maximum tenderness.
Flank is also referred to as London Broil
It can be lightly seasoned and grilled. It should be thinly sliced on the diagonal against the grain for maximum tenderness. This steak is often marinated to add flavor. Great on the grill or for stir-fry and fajitas.
Beef Skirt Steak also known as Fajita Steak
It’s best to use a tenderizing marinade and carve against the grain for maximum tenderness. This steak is frequently used in fajitas or may be stuffed and rolled whole before cooking.