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Financing a Vacation Home

By
admin
– July 29, 2011Posted in: Vacation

I am in the process of getting a mortgage loan on a second home.  I have to tell you it has been a tough process.  Why is it harder to get a second home loan as opposed to a primary home loan?  Well second home loans can traditionally run higher.  Buyer’s resource can be stretched and so lenders can charge from a quarter to a half point higher.

People often buy a second home as a vacation getaway, or to rent out as a rental property.  A second home can be a valuable investment if financed correctly.

Traditionally second home buyers are viewed as being wealthier that primary home buyers.  They type of buyer that lending institutions are desperate to attract.

While interest rates are low lenders may try to get you to take out a home equity loan on your current property.  I urge caution as this may be a tricky business.  In fact home equity loans can be at a rate of one or two points above the prime interest rate.  Therefore you may end up paying above the conventional mortgage loan rate.  And mortgage interest is tax deductable up to $1 million on primary and second homes, the home equity ceiling is only $100,000.

You must bear in mind that if you start with a home equity loan the IRS states you only have 90 days to obtain a mortgage against the balance of the loan.  Therefore if you do it later than 90 days you cannot deduct it.

If you plan to rent out your second home as an investment property you may have trouble obtaining financing.  Often lenders will not finance a secondary investment loan.  They may require you to show proof of potential income from the property or a rental history.  Even if you have a rental history the lending institution may only a percentage of it.  In some cases buyers purchase the vacation property as a true holiday home and then convert it to rental a period after obtaining a loan.  Bear in mind that this is against federal law.

A useful tool while searching for a vacation home is a mortgage payment calculator.  It can quickly show you various finance options.

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Weber Genesis E-310 Liquid Propane Gas Grill – Review

By
admin
– July 3, 2011Posted in: BBQ Reviews

Weber Genesis E-310 Liquid Propane Gas Grill


The largest grilling day in history – Independence Day – is right around the corner. Every year people gather around in the blazing summer heat to celebrate the Four of July with their loved ones. The laughter of friends and family can be heard all around and a slight hint of chlorine and sun screen lingers in the air as lunchtime approaches. Places are set at the table and guests dry off in the warm sun from their brief swim, eagerly awaiting that sizzling sound of that first piece of meat to land on the grill. The only thing that could ruin a perfect day like that is a giant charcoal smoke cloud. When people go to a barbeque they want to be able to practically taste the meat cooking on the grill by smell alone, instead of the ash from burnt coals. The problem with charcoal and wood grills are that natural flavors of the meat can be masked by the smokiness of those grills. Thankfully, we can choose between traditional grills and propane grills, and isn’t that what Independence Day is really about, the freedom of choice. Though if there were a constitution for grills it would state that not all grills are made equal.

Among the multitudes of propane grills there was one grill that was worthy of the honorary title the King of Grills (or Queen if you prefer) – the Weber Genesis Liquid-Propane Grill. With 38,000 BTU-per-hour-input you can grill a delicious New York Strip Steak in minutes. Or cook three steak at one time with the Weber’s three separate stainless steel burners with individual electronic ignitions and Porcelain-enameled cast-iron cooking grates. What’s more, the flame and temperature of each burner can be individually set if someone wants their steak well done and someone else charred them you can accommodate them. Owning the Weber Genesis E-310 Grill is like owning a top quality gas stove that you can take anywhere you want.

With the exception of vegetarians, there are very few people that don’t like the smell grilled meat, but the one thing that you have to be careful of when grilling is making sure that the meat drippings don’t ruin your new grills. Once those drippings hit your grill it can take a long time to clean them off afterwards. To help protect the grill, Weber includes a set of what they call Porcelain-enameled flavorizer bars, or in other words dipping guards.. Cleaning up a grill can be the worst part of grilling, but thanks to the included flavorizer bars, cleaning the Genesis E-310 can be done in seconds flat.

Despite an apron that might insist that guests “kiss the cook”, no one is going to want to kiss a chef that smells like he or she just stepped out of a brush fire. With a propane grill like the Weber Genesis E-310 all you smell is that unmatchable flavor of cooked meat, and a chef that smells like bacon or steak is nigh irresistible – just try to keep people away from you. However, if you really need to smoke something then just pull down the Genesis’ E-310′s Porcelain-enameled shroud, which has its own thermometer. On a related note, it would probably be faster to list what isn’t Porcelain-enameled on the Weber Genesis E-310 than what is like the cast-iron cooking grates and heat deflector; but it’s really a good thing after all so no complaints here. In fact, the Porcelain-Enameled metals on the Weber Genesis make them scratch resistant and non-stick.

Every year there are usually a few children running around at most Fourth of July barbeques, getting their tiny hands into whatever trouble they can. But, there’s no need to be concerned about any curious kids getting into anything they shouldn’t with the Weber Genesis E-310 because of its two heavy duty front locking casters and enclosed tank storage area. It would take all day of list all of the great features of the Weber Genesis E-310, but aren’t you getting hungry?

Buy at a fantastic price here – Weber 6511001 Genesis E-310 Liquid Propane Gas Grill, Black


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How to Clean a BBQ

By
admin
– May 29, 2011Posted in: BBQ How To

Cleaning a BBQ grill might not sound like nearly as much fun as getting one dirty, but it needn’t be a terrible chore, either. There are many different types of cleaners that can be purchased in hardware and household stores, and some of these can be very effective, but also a bit expensive. They’re great if you have the kind of grill that needs to be kept spotless. However, chances are, you’ll get into the spirit of the grill, which is naturally a little greasy, and spotless isn’t your goal. In this case, there are some pretty simple but effective methods.

The grill brush can be a very useful tool to anyone engaged in the lifestyle of BBQing, and they are pretty effective. Most people recommend cleaning when the grill is hot, right after the meal while the coals are still smoldering a bit. Take care not to burn yourself, of course, but giving it a few good brushes while it’s still hot removes a lot of the residue quickly, and loosens up the rest so that it can be completed after the party is over.

There are other rather ingenious methods, and one of these is to use the kitchen oven to take care of things. Placing the grate in your indoor oven, and set to the self-cleaning cycle, and you’ll have a pretty spotless grill. A little bit of cleaning agent will also restore the shine. Another method is to wrap the grate in aluminum foil, and set the grill to high heat, burning off the residue so that it’s caught in the foil itself.

One of the most simple methods, which has a certain panache for old-school ingenuity is to clean it with an onion. Cut an onion in half and use it like a scrub brush. The natural juices of the onion are a great cleaning agent, and the texture is very abrasive, and effective. The good thing about grilling is that it is a very social activity, and there are lots of opinions about the best way to grill, as well as the best way to clean. Try some of these methods when the party is still there, and who knows what other methods your guests might recommend.

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BBQ

By
admin
– April 20, 2011Posted in: BBQ Info

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How Long to BBQ Shrimp

By
admin
– May 3, 2010Posted in: BBQ How To

Everything seems to taste better on the grill. Steaks and burgers are as classic as the hot dog, chicken is a favorite standard, and ribs are a long process that’s worth every minute. Shrimp, however, is one of the quickest delicacies to prepare, and has a relatively short commitment. Shrimp on the barbie is as classic as it gets. The grill brings out a very special flavor, and when the marinate is just right, these flavors all marry in a pretty spectacular way.

The cooking time for shrimp is only about seven minutes, a very wonderfully short amount of time for any meal. This means that shrimp just might have the market cornered for their level of return for the investment. The secret, then, is in the marinade, since the cooking time is easy and reasonable.

The marinading process, likewise, isn’t very complex, just a bit time-consuming. With this, it’s going to be an addictive habit to experiment with the flavors. A short cooking time means that you can play around a lot with ingredients, and there’s little time lost, because almost anything is going to be pretty delicious. Barbecue sauce is one possibility, and for that there’s no preparation. Brush it on before putting it on the grill, again, for about 7 minutes on a medium to medium high flame, turning halfway through.

Other favorite ingredients, and here is where it gets very juicy, are butter, oil, garlic, lemon juice, as well as basil and parsley. Try melting butter and mixing with olive oil. Add a little lemon juice, and a generous amount of crushed garlic, and let the shrimp soak in this mixture for at least two hours. These are some of the finest flavors that shrimp connoisseurs love, and it’s fun to experiment with marinading times.

The cooking process here, is also the same. 7 minutes, and turn once halfway through. The shrimp are done when the color of the meat starts to change. Fantastic and reliable!

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How to Make BBQ Ribs in the Oven

By
admin
– April 30, 2010Posted in: BBQ How To, BBQ Info, BBQ Recipe

Would you like some BBQ ribs, but don’t have a barbecue? Here’s how to make BBQ ribs in the oven, so that the ribs will be moist and tender, and slip off the bone.

To make enough for six people, you’ll need about four pounds of ribs, three quarters of a cup of light brown sugar, a tablespoon of paprika, a tablespoon of garlic powder, a half teaspoon of ground red pepper, a teaspoon of hickory smoke salt, and two cups of the brand of BBQ sauce you like the best. Some people may have trouble finding the hickory smoke salt, and if that’s the case, then it’s possible to substitute smoked paprika or to use liquid smoke, which you may brush on.

First, preheat the oven to three hundred degrees Fahrenheit. Next, peel away the membrane that covers the bony part of the rib. You can use a spoon or the tips of sheers, working the tools into the center of the membrane, then slide it back and forth and create a pocket, a space large enough to slide in your thumbs and then pull the membrane away from the center and out to the ends of the ribs.

You will then want to mix the sugar, paprika, garlic powder, and ground red pepper together in order to make the rub. If you prefer the rub to be less spicy, it’s possible to omit the ground red pepper. After it’s mixed, the rub should then be applied on all sides of the ribs.

Next, place the ribs on two sheets of foil, the shining side out and the meat side down. Place two more sheets of foil on top of the ribs and then roll up and crimp the edges, with the edges facing upwards, in order to create a foil container. Take the foil and ribs and place them on a baking sheet, where you will bake them for up two or two and a half hours, or at least until the meat begins to pull away from the ends of the bone. At that point, take the ribs out of the oven and heat the broiler.

Open up the foil container and cut the ribs into serving portions, about two or three ribs each. Place these portions onto a broiler pan with the bony side facing upwards. Now it’s time to brush on the sauce, then broil for a minute or two until the sauce is cooked on and bubbling. Flip the ribs over and repeat this procedure on the other side. If you truly miss the grilling aspect of BBQ ribs, you can use a grill, if you have one, to cook on the sauce.

If you’ve followed these directions, you should have some extremely tasty BBQ ribs without the BBQ!

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How long should I boil barbeque ribs?

By
admin
– April 28, 2010Posted in: BBQ Recipe

Barbecue ribs have an appeal that never gets old. The taste is something so exquisite that there are people who specialize in turning a Sunday dinner into a masterpiece. Slow cooked ribs on a grill large enough to accommodate the meat have a kind of magic that speaks to something kind of primal, and has come to mean the good life for many food lovers. However, there are times when you might not have the set up or the time to prepare these in the proper way. That doesn’t mean they’re not an option, because there are some short cuts, and boiling is the technique that will save the most time.

The common wisdom on ribs is that boiling shouldn’t even enter into the picture. While this might be true for the more expensive varieties, where you want the slow cooking to bring out their true flavors, there’s no reason not to enjoy them if you’re in the mood. You can prepare them in your very own oven, or you can also opt to have your outdoor grill close at hand for a rather scrumptious finishing touch.

Boiling the ribs for 45 minutes is the general rule. This is the correct amount of time to cook the meat through so that it’s safe for eating. This method will mean losing some of the flavor in the meat, but one can certainly make up for that with a generous amount of sauce.

For cooking in the oven, marinate the boiled ribs for at least ten to twenty minutes so that the sauce has a chance to get into the meat. Then put the ribs in a pan and cook at 300 degrees for at least an hour. Alternately, you can put them to broil for seven minutes on each side, and check to make sure the meat is cooked through before serving. With this method, you can also put them on the grill for seven minutes on each side to give them a rather spectacular charred flavor that will help to marry the marinade with the meat.

There are plenty of options here, and if time-saving is the goal, then these methods will save an hour or two of cooking time. Feel free to experiment with marinade times, and as you get familiar with how the ribs cook, you’ll want to start trying different methods, and perhaps eventually move into slow-cooking.

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How Do I Build a Barbeque Grill

By
admin
– April 27, 2010Posted in: BBQ Construction

First of all, pick your location; you’ll want your barbecue to be somewhat close to the house, but not under the eves. Plus, make sure it’s close to the door to the kitchen, you’ll be making many trips back and forth, so the closer to the kitchen the better.

Once you’ve selected the perfect location for your barbeque gill, begin to prepare a base. A brick barbecue will need a solid base due to the heaviness of all the bricks. Pavers laid on a level bed of sand is an adequate base, but to create even a better solid base, dig down and remove the dirt from an area approximately 4 feet by 4 feet by 4″ deep. Then install several 6 inch wooden forms along the inside of the hole.

Mix a concrete cement compound that you’ll will only need to add water to and one that can be mixed in a wheelbarrow. Pour 3 inches of the cement compound into your prepared area, then lay 3 pieces of 3 1/2 feet long rebar 12 inches away from each other, then cover the rebar with 3 more inches of cement and smooth the base; it’s a good idea, while you smooth the base, to create a slight slope, 1/2 inch from front to back so rainwater will run off the foundation. Let that set for 2 days. In those 2 days, head to your local barbeque supply store and buy a fire pan, barbecue grills, and order your bricks to be delivered.

In your barbeque design, you should consider a comfortable height, usually 30″ from the ground for the grill and the fire box needs to be 4 to 5 inches below. Plus, you’ll need to include one to two shelves that are about 16″ wide so you can keep your cooking paraphernalia next to the grill. When picking the brick, try to choose a pattern that minimizes the number of bricks you’ll need to cut. But, no matter what the pattern, you’ll have to cut some bricks.

Now, it’s time to get down to building your barbeque: lay out the first courses of bricks dry, don’t use mortar, to get the barbeque placed correctly on the concrete base. When you have the bricks were you want them, draw a line around the bricks for positioning. You’ll notice that once you pull the bricks back up, they have drawn up moisture from your base, you’ll need to hose down those bricks and wait a day. You want to make sure your brick surface is completely dry.

Next, make a mortar compound by mixing 1 part cement, 1/4 part hydrated lime and 3 parts masonry sand; mix with enough water to get a consistency of soft mud. Lay your first course of bricks in a row of mortar, make sure that the mortar stays inside your outline. Put 1/2″ of mortar between adjacent bricks and make sure the first course is level. Continue building up your barbecue walls by working up at the corners for 3 to 4 courses, then fill in the walls between the corners. Lay 1/2 inch mortar bed for each course and apply enough mortar to one end of each brick so the gap will also be 1/2″. Set each brick onto the mortar bed and tap it into place with the handle of your trowel. Scrape any excess mortar off the bricks as you work your way up the walls. Insert 3 or 4 pieces of rebar in-between the courses at the proper design height to hold the firebox and cooking grills.

Always check that your brick courses are level and the walls are plumb. To give your mortar a nice concave shape, use a short piece of 5/8 inch pipe and run it over the mortar joints, both horizontally and vertically. Finish the top with a row of solid bricks, then, and this is the most important, stand back and admire your new brick barbecue.

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How do I Make BBQ Ribs

By
admin
– April 26, 2010Posted in: BBQ How To

Making BBQ ribs can be a fairly complex proposition, but the good news is that if you’re decided, then it’s one that’s absolutely worth every step of the process. Ribs that are prepared well and properly can be enormously rewarding, and are one of those foods that people never get tired of. They also seem to invite their own band of fanatics, where you’ll find someone in every crowd that knows a lot about how they’re supposed to be. This means that you’re cooking for a very discerning clientele, but it’s also pretty straightforward, if you follow all the steps.

Remove the silver skin on the bottom, and spark up the grill! You can actually roast them indoors as well, but the best kind of oven is one that burns wood, so outdoor grills are usually used instead. It’s important to cook with wood, at a very low heat, about 250 degrees, so you may need to experiment a bit with your grill to get the temperature right. Marinades and sauces are all spectacular touches, but with sauce, wait until the last steps.

Wrap the ribs in foil, and cook over the low heat, being careful not to get the meat too close to the heat source. This cooks the meat slowly, until it starts to become like jell-o, and that’s when the flavors start to really shine, and this makes ribs that will fall off the bone. Turn them occasionally, and check to see that the interior temperature isn’t exceeding 250 degrees, and allow them to cook for a couple of hours. When they start to give weight when you lift them in the center, they’re almost done.

At this point, apply the sauce, and turn up the heat to medium. Give them another spell on the grill, without the foil, for about ten minutes on each side. The interior should be about 250 degrees by now, and the meat should not be pink, and cooked through. Serve hot, and start making plans for your next bbq creation.

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How to Cook BBQ Ribs

By
admin
– April 19, 2010Posted in: BBQ How To, BBQ Recipe

Food on the grill tastes better, and that goes for almost anything. For some people, it’s simply the association with the smell of the grill that instantly adds a burst of flavor, because it recalls memories of summer days gone by. But there are some foods that are enhanced in a most glorious way when they are barbecued, and ribs are perhaps closest to the top of that list. There are many different kinds of ribs, and many different ways of preparing them, so here are some general guidelines to get started to make the perfect meal for an outdoor gathering.

Baby back ribs are the best choice for these, because this involves slow cooking, and they take the heat the fastest. Pork and beef ribs, and beef short ribs are also great options, but you’ll need to adjust the cooking time. Prepare the sauce about an hour or two ahead of time, and this can be a store bought sauce, or making one of your own. Vinegar-based tomato sauces are by far the preferred choice, and they can have any number of ingredients, from molasses to honey, garlic and ginger, and don’t forget about the great dexterity of plain old salt and pepper. There are those, too, who prefer a rub over a sauce, so keep your options open and be inventive, because this is a time to shine.

The secret to the cooking is in low heat over a long period of time. Cooking on charcoal will work, but wood gives a much better flavor. If at all possible, avoid the charcoal fluid approach, because with ribs, it’s about the flavor of the meat. Wrap the ribs in foil and cook over indirect heat for at least an hour and a half. The temperature should be at right around 200 degrees, and you’ll know the meat is close to done when a fork will go through it easily. That means they’ll be falling tenderly off the bone when eaten. Now is the time to add the sauce, which is a kind of final touch. Cook in the foil for another 20 minutes, until the interior temperature of the meat is also 200 degrees. Prepare to enjoy. Repeat whenever necessary.