1/02/2010

Steamed vegetables on the barbecue grill

BBQ salads are the easy accompaniment to an outdoor barbecue and they work really well, because there are many free recipes barbecue across the Web, but sometimes I like my barbecue menu ideas to be a bit 'different. In fact, not only different, something that can become a little 'point of talking too much.

My inspiration comes from cooking corn cobs. When you have them on the barbecue grill, it is important to soak the shells for 30 good minutes in water so that when the heat isapply the leaves and steam the beans. After testing the idea of coal grain a few times, inspiration sparks started flying in all directions as I thought about how we steamed vegetables, it could grill. As soon as I tried the basic concept and menu ideas multiplied.

Basically it's going to steam vegetables in foil pouch, and the real beauty of cooking in this way is that you can put the foil packet on the grill, while theCoal is still to be resolved and the protective sheet there is no chance of food burning. When the vegetables are cooked, the charcoal is ready for the meat to the rest of the grid, and while the meat to rest for five minutes simply slap the curls back to hot.

Take for example carrots. Take a rectangular piece of aluminum, finely chop the carrots and place in the middle of the rectangle of aluminum foil. Season with salt and pepper and mixthe sheet on and "chew" the two sides leaving only a hole of a point where we can add the water. Pour half full glass of water and the final cracker to seal the package. A slap on the grid and 15 minutes later, it was beautifully delicious steamed carrots. A knob of butter and "Bob your uncle!"

The same logic can be applied to many plants, experimentation and why not? The only thing to remember is to cut the vegetables into thin that there is a goodSurface of the steam to work.

For a simple variation on the theme, rather than water, why not try a dry wine, white boy? It adds and certain "je ne sais quoi" to the receipts and you have made for some interesting questions when you see your guests curl filling a bottle of wine. They know they are really in for a treat!

Or how about potatoes? Again, cut into thin slices, place on a mid-season leaf, now add a tablespoon ofcream and begin to sculpt. Ultimately awarded a LUG good white wine before you seal the package and then on the grill. You must be a bit 'of attention, with the idea of menus for barbecues because excessive heat can burn the cream to be a little' softer in the kitchen and go for about 30 minutes of cooking.

One final suggestion - It 'also great for individual packages so that everyone can rip their own parcel and enjoy. It also makes it easier becauseall we have to do as leaders is throwing candy on every plate - How do I know that for the presentation? healthy recipes and tasty barbecue.

12/31/2009

Alabama Roundsteak smoker

Blinddog demo his recipe for Smoked Baloney Cookevelle, contest TN ... Cookeville tn bbq bbqtv blinddog Baloney

12/30/2009

Traditional recipes Barbecue

In terms of cuisine there is nothing like a barbecue. It is a combination cooking method and the atmosphere that makes the barbecue into something special. After all, there's nothing like eating outdoors, especially if you are committed and the smell of food cooking permeates the air.

Barbecue should also be one of the oldest methods of cooking. After all, barbecue beef and many starchy roots or tubers, all you have to do is put directly on the fire. ItCan not be elegant, but this is probably how humans first learned to cook. Later, the meat has probably been cut and speared on sticks that were then placed on the fire.

However, it is only with the advent of the metal grid, which we know has evolved. After all, when you have that you can insert a metal grill on the fire and place the food to be cooked on the grill. The barbecue is born!

Of course, the recipe is best known for barbecue and kebab recipe below is for aClassic turkish shish kebab, the home of traditional dishes:

Turkish Shish Kebab

Ingredients:

500g lamb, cut to 4 cubic centimeters

For the marinade:

50ml milk
3 c. vrigin tablespoons olive oil extra
1 small onion, grated
salt and pepper to taste

3 tomatoes, halved
3 Cubanelle (or Anaheim), peppers, halved and seeded
1 onion, peeled and cut into 8 wedges

Method:

Mix all the marinade ingredients in a bowl and whisk to combinethoroughly. Place the lamb in a shallow dish and pour over the marinade. Put the lamb in order to ensure even coating, then cover and refrigerate to marinate for at least 1 hour. Meanwhile, soak your skewers in a bowl of water to prevent burning during cooking.

When the lamb is marinated to your liking cubic pin (two skewers, usually the equivalent of a single serving) and place the skewers on the grill pre-heatedhalf of the tomato, pepper and half of onion slices. Turn skewers at regular intervals to ensure even cooking and cook for about 10 to 12 minutes (in turn as the means and vegetables).

Serve on a bed of rice topped with vegetables.

The classic recipe is more for the ribs on the grill and the black child to follow the recipe is from Great Britain.

Brace Ribs

Ingredients:

2 Baby Back ribs halved
300ml tomato ketchup
3 centimeters in length gingergrated
200ml soy sauce
2 v. Rosemary Tea, finely chopped
2 v. teaspoon anise
5 c. table of liquid honey
4 cloves garlic, grated
5 c. tablespoons dry sherry (or good)

Whisk together the ingredients of the barbecue sauce in a bowl, then pour over the ribs and the lava in the refrigerator to marinate overnight. Place ribs in a saucepan, add the marinade, then add water just enough to cover the ribs. Bring to a boil, then reduce to a simmer and cook for 1 hour, covered.

When time isTransfer to the coast for a barbecue and cook. Meanwhile, reduce the sauce in a wok and every 2 minutes, brush ribs with barbecue sauce reduces. Continue cooking until the ribs are well caramelized and completely covered with barbecue sauce.

12/28/2009

Cooking Recipe - Camper Hey, why not BBQ your fresh trout with this recipe fast?

Ever had a trout of yourself? If not, I must say that the whole experience. It is really beyond the fishing rod and a fish. And of course there is also a healthy outdoor activity.

If you have fished for trout you, I congratulate you and well done! Another part of the experience of the fish is cooking fish. I will now show a great recipe. The trout are excellent fish to catch. This is because when they are caught on rod and linegive you that extra burst of adrenaline and enthusiasm. The trout are, after all, a combative fish, especially for their size.

I love trout fishing and I know that you will enjoy too. Just find the opportunity and see for yourself.

If you purchased your trout in a store, will probably be a trout farm. He was always very high in vitamins, minerals and omega 3 fatty acids, such as wild trout. I found the trout farm was not exactly like flavor as the wild varietybut always very tasty and much healthier for you to fast food. The same thing applies to all domestic and wild foods. They tend to taste slightly different, but good they always have the same kindness in them.

Here is a recipe for good food that is simple and fast. It maxes out the taste and health benefits of fish using a grid, if you have the trout farmed or wild.

Ingredients:

2 servings

4 trout of about 8-10 cm in length
1 freshlemon
2 knobs of butter
Salt and pepper
4 pieces of aluminum (about 12 inches long and 8 inches wide)

Method:

Take the trout and intestine, leaving the heads, if you prefer. Once you have emptied, wash them thoroughly. Cut the fish with a sharp knife, starting from the stomach back toward the tail only goes as deep as the backbone. Once done, open the fish dish. Sprinkle with salt and pepper for seasoning and add a knob of butter. Insert twothin slices of lemon over each fish. Focus on fish slices of lemon and the end of the curing of the fish. Now, place the fish in aluminum foil.

Carefully wrap each fish individually in foil and seal in a package by folding around the edges. This keeps the moisture and prevents the fish to dry quickly. To seal in moisture retains more vitamins, minerals and omega 3 and, of course, the delicious fish. Barbecue10 minutes per side. Once done remove the grill and open the tin foil. Before eating, take a moment and enjoy this wonderful aroma of newly baked trout. Fantastic!

Serve with a selection of lightly boiled vegetables which adds more vitamins and minerals to provide a satisfying and healthy meal. Bon appetit and enjoy your site.

12/27/2009

Western Beef Jerky Recipe - Make Delicious Beef Jerky at Home

If all you eat is Store Bought jerky and you have never tried at home, prepare to be amazed. There is no comparison between the two. To store bought jerky tastes like a piece of plastic fat, a room can enjoy a good home, like a good steak.

Western BBQ Jerky

Ingredients:


1 teaspoon salt

3 tablespoons brown sugar

¼ c. Pepper Tea

½ cup red wine vinegar

¼ c. Tea Cayenne

½ cup ketchup

1 teaspoon onion powder

1Pound meat thin (buy the best cut you can afford)

½ c. Tea powder of garlic

1 teaspoon dry mustard tea

Directions:
Slice the meat across the grain into long strips about ¼ inch thick. Quick tip - Ask your butcher to cut for you.

In a medium non-reactive (see note below) bowl with a close-fitting lid, combine all ingredients except meat. Stir to mix well.

Place meat in a bowl, seal and shake.

Store in refrigerator for 6 to 12 hours, stirring occasionally.

Placestrips on a rack for drying, if you have one or put them in a single layer on a sheet of baking paper covered.

Set the oven at 140-160 F for 8 to 10 hours, turning strips every 2 hours if you use a dryer.

If the meat is dry, lower the oven temperature to 130 and continue until dry (see note below).

Note on non-reactive Bowl: The site Hormel defines a non-reactive bowl as a pot or bowl with non-porous material, do not change or add a flavor or a color changefood preparation. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not affect the taste and appearance of tomatoes or citrus foods that are high in acid and can react with components porous to absorb substances. whatsoever. Simply use Rubbermaid, Tupperware or glass bowl.

Note on Testing for Dryness: test shots to dry in a cool room. Allow to cool and it should break when bent, but notbreak.

There should be at wet.

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