9/26/2009

Kamado BBQ Smoker Lies

Over Christmas I bought a Big Green Egg. I read all the marketing blurb in the brochure and captured my imagination, I've already written about how good it is and published some Kamado barbecue recipes but I was intrigued to learn more about the creation of such a versatile kitchen equipment. I wrote an article about it, but since the release, I did more research and found that some of my original findings may already creative in their origin.

MyPreliminary inquiry found on the Internet that it's origins in clay pots from China, which was later adapted by the Japanese a few hundred years. The end result was the Mushikamado and view photographs on the Internet, it's pretty clear that this part of the story is clear.

Where there is a little less clear in the 1960s, when the Kamado, as we know it today arrived in the United States. There are a lot of published work that refers to Richard Johnson, a manKamado, the founder of the company, it was he who brought Kamado in the U.S. and it was he who first called it a Kamado and patented the name. Further research leads me to believe that some of these points are not met.

The first point is that Kamado is indeed a genuine and not a Japanese word along to Johnson. The word "Kamado is actually a part of the Japanese language and means stove, and to the point, there are many derivations of the word in the development of JapaneseLanguage: --

Yukikamado - A pot fitted with a furnace that could be implemented to

Tsukikamado - Another word for the stove, built with stones, bricks and clay.

Magatamagata Kamado - a large range with polished black lace, a base and a hole in Stoke a curved or horseshoe plan with no less than eleven cooking holes.

Ishikamado - a steel rice cooker, which is plugged into a stone frame.

Niwakamado - A temporary boilArea set up in the ground floor area of houses from the first to the third of January as part of the new year festivities.

Kamadodono - a building with a fireplace or stove.

Koujinsan-no-Kamado - In some districts of the area, such as Saga Prefecture, a large kitchen used mainly for special occasions.

Kamado matsuri - Cooker and Well Festival

Mushikamado - rice cooker

The second assertion is made by Johnson, that he protectedKamado word, but a careful examination of the U.S. Patent and Trademark Office has this claim proved to be untrue as well.

So who should we believe and we know really interested? Look around, how many businesses use the word Kamado and proof as to how well used the word in the Japanese language, it seems that some of the claims made by Richard Johnson and can serve as good marketing and not a statement of fact. Having said that, I am enjoying thoroughlyOn my Kamado cooking over the whole year, I am about the results that I have when they are excited, either as a grill or a meat smoker recipes barbecue smokers, and all I use are the real contribution to the spread of the Internet.



Free Barbecue Recipes - Free Recipes & Cooking BBQ Meat Smokers ideas on gas, charcoal or electric.

Smoker Grill Recipes - Outdoor grilling tips, easy fire pit menus, healthy rotisserie suggestions, best homemade BBQ sauceRecipes.

Kamado Barbecue Recipes - Recipes for the Kamado grill.

HOW NOT TO LIGHT A BARBEQUE (HA HA)

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http://www.youtube.com/watch?v=pg21VABajZA&hl=en

9/25/2009

Tasty And Healthy Spinach Salad Recipes

Think spinach and Popeye, the cartoon comes to mind. It is not so much a mystery why the makers have decided to create this character. It is the only way to convince children like to eat their spinach. High in iron and vitamins, the spinach has a slightly bitter taste that takes a little getting used to. But with the following preparations are also demanding the children come second.

24-HOUR SPINACH salad recipe

Ingredients:

1 pound fresh spinach - tornEach

1 pound bacon - chopped

1 lettuce - torn

1 medium red onion - diced

6 eggs, Hard-Boiled - a reduction of the wedges

3 / 4 cup mayonnaise

3 / 4 cup Miracle Whip

8 ounces Swiss cheese

Directions:

This is a layered salad, do not mix until serving time.

Place cooked spinach in bottom of large bowl with salt, pepper and 1 tablespoon sugar. Add bacon ready, do not mix. Add onions and salad preparedadd the eggs.

Mix both mayonnaise and Miracle Whip and pour over eggs, cut the Swiss cheese and place over mayonnaise. Cover the salad and let set for 24 hours. Mix and stir briefly before serving.

Wilted spinach salad with WARM DRESSING RECIPE

Ingredients:

2 heads of spinach, torn

1 small can mandarin oranges, drained

1 avocado, sliced

Dressing

2 teaspoons sugar

2 spring onions, sliced

4 slices bacon, chopped

1 / 4Cup red wine vinegar

2 tablespoons water

Directions:

Tear spinach into the bowl season with salt and pepper. Bacon until crispy, add vinegar, water, sugar, onions, brought to a boil. Pour over spinach. Toss until wilted. Add tangerine and avocado.

SPINACH RECIPE FLAMBE

Ingredients:

6 grape spinach - washed and dried

6 hard-boiled eggs - sliced

1 / 4 teaspoon salt

1 / 2 teaspoon ground pepper

12 strips bacon, crisplyroasted - chopped

3 / 4 cup bacon fat

1 / 2 cup malt vinegar

1 / 4 cup lemon juice

4 teaspoons sugar

1 teaspoon Worcestershire sauce

1 1 / 2 ounces brandy (100 proof)

Directions:

Tear spinach, cut into bite-size pieces and place in large salad bowl. Add egg slices with salt and pepper.

Mix remaining ingredients except brandy in small saucepan and heat until very hot. Heat brandy give short, in the pan and ignite. Pour dressing over the flamingSpinach and throw gently but thoroughly. Serve on warm salad plates.

SHRIMP and grapefruit salad recipe spinach

Ingredients:

3 pink grapefruit

3 tablespoons wine vinegar

2 teaspoons Dijon mustard

Salt and pepper

1 / 2 cup vegetable oil

1 tablespoon vegetable oil

1 1 / 2 pounds large shrimp, peeled and deveined

1 1 / 2 pound spinach, stems and leaves, sliced and washed

1 / 2 red onion, thinlySlices

Directions:

With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3 / 8 inch thick. In a large bowl, whisk together the vinegar, mustard and 1 / 8 teaspoon each salt and pepper. Drizzle in 1 / 2 cup oil, whisking to combine. Season the shrimp with 1 / 2 teaspoon salt and 1 / 8 teaspoon pepper.

In a large non-stick frying pan, heat the remaining tablespoon oil over medium heat. Add to cook the shrimp, and, turning once, until pink, about 3Minutes per side. Add the grapefruit, boiled shrimp, spinach and onions, vinaigrette in large bowl. Toss well.



Low Jeremy maintains http://salad-making.articlesforreprint.com. This content is provided by Low Jeremy. It can be used with all links only in its entirety, included.

Macaroni Recipes

Homemade pasta.

Four cups of flour, add one egg well beaten, and has enough water to form a dough that can be rolled. Roll, cut thinly on a breadboard and stripes. Dry in the sun. The best solution for this purpose is a wooden frame on which is a square of cheese cloth firmly fixed on which corresponds to the pasta in a way that can not touch it, and then covered with a cloth to keep cheese away the dust during the drying.

Boiled macaroni.

Place a largeCup of macaroni into boiling water and cook until soft. When you are finished, thoroughly drained, then add a pint of milk, cream, or if they are part may be granted, a little salt and a well-beaten egg, stir over the fire until it is served thick and hot.

Macaroni with cream sauce.

Cook the pasta is directed into the proceedings and served with a cream sauce by heating a narrow range of half a liter of milk ready for cooking in a water bath. When boiling, add a heaping tablespoon of flour, rubbedsmooth, a little milk and one fourth teaspoon of salt. If desired, the sauce is by soaking in milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, seasoned and then removing Prick with a fork.

Macaroni with tomato sauce.

Drop a cup of macaroni into boiling water and milk in equal parts. Leave it for an hour or until tender perfect for cooking. In the meantime, prepare the sauce by rubbing a pint of stewed or canned tomatoes through a sieveRemove all seeds and fragments. Heat to boiling, thicken with a little flour, a tablespoon to a pint will be the required proportion. With salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes and serve with a small amount of sauce poured over each dish.

Macaroni baked with granola.

Cook a large cup of macaroni, until soft in boiling milk and water. When you are done, drain, and a layer of macaroni in the bottom of aSprinkle pudding bowl and spoon over a little oatmeal. Add smear layer and a second and third respectively with cereal, then over the whole a vanilla sauce by mixing a pint of milk were produced, in turn, the well-beaten yolks of two eggs or one whole egg and one quarter of a teaspoon of salt. It should be ensured in order to arrange the macaroni in layers loosely, so that the sauce will easily penetrate the whole thing. Bake for just a few minutes until the cream is well controlled and. serve

Eggs and pasta.

Cook a cup of macaroni into boiling water. While the pasta is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks into the whites gelled simply not hardened mealy. When the pasta is ready, drain, and a layer is arranged loosely in the bottom of a bowl of pudding. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of pasta and eggs, withSupplies have the top layer of macaroni. Pour over the entire one-cream sauce prepared as follows: heat and three quarters cup of milk to a boil, add one fourth teaspoon salt and one heaping tablespoon of flour rubbed smooth in a little cold milk. Cook until thickened, then turn left over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight to ten minutes. Serve hot.



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Owners Manual for the Darso Rhadika blood with wine and cheese lower
Write articles for http://spicyfoodresources.blogspot.com

9/24/2009

Barbeque Shrimp Recipe - Easy to Make

You will find that the Barbecue shrimp recipe is one of the delicious dishes you can experience that will make you come back for more than a plate. The essential elements that are required to follow this delicious dish, you need one or two kilos shrimp, which can either be from a medium or small, must have well-cooked, cleaned and peeled off, and one third cup of fresh butter. Then you have two tablespoons of vegetable oil and three-tableSpoon lemon juice. First, you need a quarter teaspoon of salt, to taste and freshly ground black pepper for the same amount.

The barbecue shrimp recipe requires a bay leaf with spicy sauce and three tablespoons of the amount of garlic, smashed the nucleus. The final ingredients include dried leaf basil, dried rosemary, paprika all amounting to half a teaspoon and quarter teaspoon of pepper to make the recipe taste better.

The preparation of themaking the recipe includes heating oil and the butter in a large frying pan until the butter melts. From what you have, add shrimp and cook until the color pink. Then add the remaining ingredients of the recipe and stir well to make it more mixed. You have to simmer and stir often come up to to 3 to 5 minutes and keep it aside, over 5 minutes. Finally, remove the shrimp, fried and served well, and pour sauce on top of theShrimp. The Barbecue shrimp is ready to serve.



Other large shrimp recipes and a full preparation of the barbecue shrimp recipe visit: http://ShrimpRecipe.org

9/23/2009

Recipe For Texas BBQ

Beef brisket recipe

This is a recipe for Texas BBQ of beef brisket. It is considered possible that they may be cooking and preparing the meat, was initiated by the Texas BBQ process. Germans immigrated to Texas in the late 1800's / early1900 and fitted in well with the Texas cattle industry because of their slaughter and sausage making skills. They had to make, which experienced the tougher, cheaper cuts of meat such as beef heart,usually a tough meat that is usually pickled, boiled, steamed, or until they are soft. Open-pit cooking (or grilling) was already popular in Texas, but grilling it was not possible, so they started to cook it slowly in closed mines. After about 15 hours to cook this way, the meat tender with a great smoky flavor and low fat. This technique is still the best way to get great beef brisket. So, here is a recipe for Texas Barbecue ... He expects to use a smoker is not only aBBQ ...

Ingredients:

7-10 lb. untrimmed (beef brisket with fat on one side, or you can use 2 if your smoker is large enough, saving wood and coal)
4 tablespoons salt
1 / 2 teaspoon ground cumin
3 / 4 teaspoon dried coriander
2 teaspoons dry mustard
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons onion powder
1 / 2 teaspoon dried savory
1 teaspoon black pepper

Preparation:

Mix all ingredients, except the breast in a ziplockBag, seal and shake vigorously. Rub, but a 1 / 4 cup of the mixture very well on the whole breast then store it overnight in a shallow baking dish, well, sealed with foil.

Cooking method:

Note: This is a long, slow process, allowing you to cook the night before must. The process can not happen overnight, or you'll end up with smoked shoe leather! They set about 5-10 kg of charcoal in the smoker. Soak mesquite, hickory, pecan or fruit wood chips into a pot with water for at least 30 minutes.(Just about any hardwood can be used for smoking meat just use the easiest to find or the one that you think produces the best smoked flavour.)

The whole process will take 2 separate fires (because of the length of time) and up to 20lbs. of charcoal, so make sure you have plenty of charcoal and wood chips. Sprinkle the charcoal with wood chips to light them easily and add a few more until the fire is going well. Never use charcoal lighter fluids or other lighters or your brisket will probably taste like the ones used more easily! Do not let the smoker pot of water to go dry.

Once the fire has turned gray and put the coals, put her bare breast on the smoker, fat side up. Let it smoke for about 4-6 hours, add more chips in the kitchen, do not let the water go dry. Next, double-wrap the chest with high-performance aluminum foil and set it aside while you build a new fire. Let the breasts to cook undisturbed on the new fire for another 8 hours, you do not needAdd more chips to the fire.

Carefully remove the brisket stand in the smoker and let it at least fifteen minutes before cutting. When you are ready to eat, you grab her breast and slice diagonally across the grain to remove about 3 / 8 "slices. Off any excess fat. One beef brisket will serve 10 or more people. If you just follow the recipe above you , are in for a real pleasure with this recipe for Texas BBQ!



With great recipes for TexasBarbecue is an easy way to flavor any barbecue.

9/22/2009

The Boll Weevil - LEADBELLY, Blues Guitar Legend

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http://www.youtube.com/watch?v=eJjdHpFwS9I&hl=en

Betty's Southern Pulled Pork Barbecue Sandwich Recipe

such as KC Masterpiece Original, and pour the sauce over the pulled pork. You may not need the full bottle, so go slowly at the end, stirring the mixture as you introduce the sauce. When it is to the consistency you like, spoon the whole mixture into an 8-inch by 11-inch Pyrex dish, lined with foil on the bottom, which can come up and cover the top, as well. When finished pouring the barbecue mixture into the foil-lined pan, spread it evenly along the bottom, and bring up the ends of the ...



http://www.youtube.com/watch?v=UtzRnD4CWVQ&hl=en

9/21/2009

Southern BBQ Classics

Summer is the perfect time for a lot of barbecue and make their favorite barbecue recipes. As a popular past time, it is a popular way of cooking for family picnics, Father's Day, Memorial Day and the Fourth of July. Some of the best BBQ recipes come from the southern United States, the barbecue was very popular before the Civil War. With the availability and popularity of pork in this region, many great dishes and recipes have evolved. Below are some greatSouthern Classics, which for a fantastic main dish recipes for each event.

Pulled Pork Sandwiches: Pulled Pork Sandwiches Recipe has been a well-known after it was found that could slow cook pork roast for a long time in a tender, delicious food. Previously, the roast shoulder was long thought of as useless. It is is very easy to make, but which require a great deal of patience, because the cooking can take take up to 12 hours or longer. The meat is pulledchoked out after cooking and then into the sauce before being served on sandwich buns.

Baby Back Ribs: Baby back ribs are popular classics, and there are many different types of recipes are available. The ribs are slowly over indirect heat for several hours until they are soft cooked. There are basically two types of ribs: wet and dry. Dry ribs with spices, where wet ribs covered in barbecue sauce are seasoned.

Brisket: Brisket is not anaturally tender cut of pork, but there is also another classic favorite of many. If she is well prepared, which requires slow cooking and plenty of patience, it can be very tasty and tender. It can serve as a main course for yourself or others, can be operated using it for sandwiches or other dishes.

Pork Chops: Pork chops are more classic Southern barbecue, which are prepared in general, grilled or fried, if they can bake in the oven. VariousCondiments and sauces can contribute to a wide range of flavors and recipes are available.

Most of these dishes, you can simply and easily by marinating the meat in your favorite spices, cook slowly over low indirect heat, and then served with your favorite choice of sauce. These foods are are so delicate and unique flavor, it is not surprising that many of these classics are now popular foods to serve in the United States!



M. Stein is a freelanceWriter who loves writing about food and cooking. For more tips on making cooking BBQ ribs and other main courses, visit baby back ribs recipes.

Cute Couple

Jack and Sue go over to Betty's for a barbecue, and they talk about how they met. ... sue thomas fbeye cute couple



http://www.youtube.com/watch?v=h9Zd9KtuZkM&hl=en

9/20/2009

How to Make a Brisket

Smokin' a brisket and slammin' bones!



http://www.youtube.com/watch?v=SxZOtIVisyg&hl=en

How to light a grill in 2 seconds

Web classic (circa 1995) of engineers lighting a grill [really fast] with liquid oxygen.



http://www.youtube.com/watch?v=TBLr_XrooLs&hl=en

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