BBQ Recipes - Some Background Information

#BBQ RIBS RECIPE#


BBQ Recipes - Some Background Information


There is nothing better than driving along and smell the sweet scent of someone grilling ribs, hamburgers, pork chops or chicken. Do not be hungry you immediately? Duplication with those wonderful smell of barbecue ribs, pork chops, chicken or on your own schedule with the following recipes and to benefit someone else when they are hungry smell of your kitchen!


Barbecue grill and techniques are different. The grill is done by searing the outside of the meat to seal the juices inside and create a moist meat with very little fat left when it is finished cooking.


Barbecue Actual (German) is a technique of slow cooking, where large quantities of meat are cooked on a coal at low temperature for a long period of time. Barbecue is really meant to serve large groups of people and turns your part in an event! Use this type of cuisine weekend instead of a weeknight (simply because of the time it takes to do it right).


First, here are some tips Barbecue:


If you are grilling on a charcoal grill, make sure charcoal is in a single layer and go approximately 1 to 2 inches beyond the realm of food on the grill. Use only the amount of liquid necessary to start to get the fire going.


When you barbecue, always use tongs to turn meat. Use a fork put holes in the meat, natural juices escape, and so, your meat will be tender at best.
Turn your meat only once during cooking. Use the lid to keep the heat, thus helping to cook the meat evenly.


If you use barbecue sauces contain sugar or tomato, add the meat at the end of cooking time, because they burn easily.


Barbecue Sauce


Begin this recipe by a small onion in a little vegetable oil over medium heat until it is tender. Add a few cloves of garlic (to taste), a few red pepper flakes and a pinch of chili powder (to your taste) and cook for about one minute. To do this, add about 1 to 2 cups of ketchup, half a can of beer, each ¼ cup cider vinegar, water and brown sugar, a little spice to soup mustard and Worcestershire sauce, a pinch sea salt and freshly ground pepper and hot sauce to taste (optional if you want a taste sweeter sauce).


Combine all these until they are well mixed, then cover pot and simmer on low until mixture thickens slightly. Season to taste by adding more hot sauce or seasonings. This sauce can be used immediately on chicken, pork or ribs, or it can be stored once it is completely cooled.


This BBQ sauce will keep in refrigerator for 2 to 3 weeks or you can keep it in the freezer up to one month. This is particularly useful if you have a great cookout planned, because it can be set up and safely stored in advance.


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