Grilled Jalapeno Poppers

This is a simple grilled jalapeno poppers recipe, stuffed with a mixture of cream cheese and crab meat, seasoned with spicy chili powder, then served over grilled salmon as a kicker. Easy to prepare and only about 20 minutes to grill.

Gas BBQ - Charcoal BBQ?

I've just been thinking about the whole gas/charcoal BBQ thing again.

Charcoal BBQs are probably still the most popular and have two basic types - the open BBQ grill style and the lidded, kettle BBQ style. The open BBQ cooks the food by direct heat from the charcoal. This is usually the method I use as I find it more involving, more fun and more hands-on.  Varying the height of the grill can slow down the cooking to a degree, but it is not particularly precise. The kettle style BBQ has a lid and cooks from direct heat or by indirect heat when cooking a joint - or any food really. The heat is controlled by opening and closing vents which increase or decrease airflow therefore raising or lowering the cooking temperature. The only issue I have with this is that I can't see what's going on... so I feel less involved. Still, it's a great way to do a whole chicken, or chunk of meat.

Gas BBQs have increased in popularity over time. I have found that this depends very much on which country you come from. Some parts of the globe tend to go for the open fire made from wood or charcoal - whereas some parts seem to love the idea of using gas - probably as they tend to be easier to use, completely hassle free to light, ready to use within 10 minutes and highly controllable from a heat point of view. You could also be used for direct or indirect methods of cooking - depending on whether they come with or without a lid. I have found that when it comes to gas, there's always a lid though. Lighting a gas BBQ is as easy as turning a knob, holding it, and pressing a button to create the spark.

Lighting a charcoal BBQ on the other hand can be difficult for some, but in reality, it's quite straight-forward as long as you keep a few key things in mind:

Make sure the wood or charcoal is DRY! This is especially important if you're trying to have a BBQ in winter.
Build a pyramid shape.
Using some kind of fire-lighters or light fluid can help... otherwise, something else that will light quickly and easily and will burn for a short while to allow the fire to get underway. (Some kind of 'kindling').
Once the BBQ fire is underway, LEAVE IT ALONE! Leave it for at least 30 minutes before you want to do any BBQ'ing. The coals (remaining from the charcoal OR wood) should start to go grey with ash (after glowing red for a while).
Don't BBQ on flames. This will burn the outside, leave a terrible tasting residue, and leave the inside raw. Not good.
ENJOY

Free Online Recipes - Easy Oven Cooking Recipe

The oven has always been used for baking bread, cakes and pastry. Not many people know that oven not only can be used for baking sweet pastries, it can also be used for preparing dishes like grill fish, grilled pork, grilled ribs, warm up canned food and more. Oven dishes are easy to prepare, you simply have to put all the ingredients (i.e. meat, marinade, etc) into the baking tin, turn on the temperature knob to bake and the dish will be ready in a short time. Oven cooking are especially suitable for working women who want to have healthy dishes ready within a short span of time. Besides easy in preparing dishes, oven cooking minimize the usage of cooking utensils, thus it reduces washing and keeps the kitchen clean. Let us look at the one of the simple oven recipes - Grilled Pork Chop in BBQ Sauce.

Grill Pork Chop in BBQ Sauce
Ingredients:
Pork chop 300 gram
Butter 20 gram


Marinade:
Wine 2 tablespoon
Tomatoes Sauce 3 tablespoon
Chili Sauce 1 tablespoon
Light Soy Sauce 1 tablespoon
Barbecue Sauce 1 tablespoon
Minced Garlic 1 tablespoon
Salt 1 teaspoon
Water 3 tablespoon

Method

1.Wash pork chop clean. Mix it well with Marinade and marinate it for 30 minutes.
2.Preheat the oven to 200 degree. Glaze the baking tin with some butter and arrange the pork chop neatly on it.
3.Grill it in the oven for 10 minutes.
4.Flip the pork chop and brush it with the remaining marinade. Raise the oven temperature to 240 degree and bake it for another 10 minutes. Serve hot.

A Tasty Barbecue Ribs Recipe

Spare ribs are great when grilled on the barbecue. Everyone likes them, even children. And as spare ribs are cheap, you can feed a big group and not break your wallet. There are a few rules to keep in mind when you want to get great and tasty spare ribs.

First, it is important to remove the membrane from the bones with a sharp knife before you put the ribs in the marinade. There's no need to parboil the ribs before you grill them. You can place them raw on the barbecue grill once they are marinated.

Just do not put the ribs on a high heat grill fire. Doing this will make your ribs dry and burn black. It is not good practice, yet many people fail to grill properly. You need to wait for the charcoal to become gray or white. If you still see flames, then you must wait for the fire to slow down. If you grill ribs on a low heat, you will make them tender and nicely browned.

Here's a great barbecue rib recipe...

4 lb Spareribs
1/4 c Ketchup
1 ts Dry mustard
2 Cloves garlic - crushed
1 c Brown sugar - packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
ds Pepper

Preparation:

Combine all the ingredients and marinate the ribs at room temperature for about 1 hour. You can let them marinate longer if you like a stronger taste.

Grill the ribs for about 30 minutes, depending of the thickness, constantly turning and basting the ribs with marinade.

Serve.

Picnic Recipes : How to Grill Vegetables for a Picnic

How to place your vegetables on the grill and brush them with olive oil to avoid sticking; learn this and more in this free online cooking video about French food taught by a culinary expert. Expert: Marieve Herington Contact: www.marieve.ca Bio: Marieve Herington, has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance Event coordinating and catering company when she was only 16. Filmmaker: Nili Nathan

How To Make Pizza On Your Barbecue

Barbecue Pizza! Why barbecue a pizza? The simple answer is fast cooking.

To make great pizza your pizza should cook fast and fast cooking is one of the secrets to making a perfect pizza pie.The main reason is that barbecues can reach very high temperatures! Some of the best pizzas that I have tasted were cooked in wood burning ovens. For centuries people around the world have been cooking in wood burning ovens. These ovens and also, professional pizza ovens can reach the high temperatures of 800 to 1200 degrees. At these high temperatures a pizza cooks in only 2- 5 minutes.

Here are three ways that you can make pizza on a barbecue.

First, Heat your barbecue to the highest temperature that it will reach. My barbecue reaches 600 degrees. Stretch your dough out into a small circle that will fit on your barbecue.

1. Use a wooden peel. (This is a shovel like tool used to put pizza or bread in the oven) First spread cornmeal on your peel. The cornmeal acts like tiny ball bearings helping to slide the pizza off the peel on to the barbecue. Put your stretched dough on your peel and place all your toppings on it. When your barbecue is heated to temperature, use a little jerking motion to slide your pizza off of the peel on to the barbecue grill. This method cooks your pizza directly on the grill. Close your barbecue top and check your pizza in a few minutes. It won't take long before the crust of your pizza begins to char. You want some charring all around your crust. Be sure to take your pizza out before the cheese starts to burn.

2. The second method that I use is less messy. I stretch out a large piece of aluminum foil and lightly spray olive oil on it. After stretching my dough out, I place it on the aluminum foil. Put your pizza sauce, toppings and cheese on it. Now, crimp the ends of the aluminum foil so that you can grab it and pick up the whole pizza on the aluminum foil. Carry the pizza over to your heated barbecue and place it on the grill and close your barbecue. Check your pizza in a few minutes.

3. The third way is to use a pizza stone on your barbecue. I have tried fire bricks, clay tiles and pizza stones. They all work fine. Heat your pizza stone in your barbecue for at least 30 minutes before placing your pizza on it. When your barbecue is up to temperature use the same technique of sliding your pizza off of the wooden peel as described in my first method.

ViewDo: How to Make BBQ Beef Ribs

Need a simple recipe on how to make Barbecue Ribs? This is your viewdo!

Fourth Of July Barbecue - Two Ways To Make Corn On The Cob

Corn is an important part of our American heritage. It was introduced to the Europeans by the Native Americans and it has been apart of our culture since the pilgrim days. We love corn chowder, creamed corn, succotash and cornbread. Most of all, we can't do a fourth of July barbecue without corn on the cob. If you're throwing a fourth of July barbecue, corn on the cob is a great thing to have on the menu. Here are two great recipes that are easy and quick to prepare for your fourth of July barbecue.

There are two ways to have corn on the cob for your fourth of July barbecue – you can have them boiled or grilled (or both!). When you buy the corn, get 2 ears of corn per person. Once you get home, take out the silky threads on the corn and remove any blemishes with a pointed knife. Take out the husks for the corn that you're going to boil and leave some for the corn that you're going to barbecue.

Corn on the Cob – Boiled

Boil water in a large pot with salt.

Once the water starts to boil, drop the corn.

Cover the until the water boils again.

Turn off the heat and keep the pot covered for 5 minutes.

Remove just enough ears for the first serving.

You can keep the rest of the corn on the cob in the warm water for another 10 minutes.
Serve with lots of butter and salt.

Corn on the Cob – Grilled
Instead of having just plain butter get the following:
half a teaspoon of cayenne pepper,

half a table spoon of paprika,

2 minced garlic cloves,

1 table spoon of coriander – chopped,

1 teaspoon of salt,

juice of 1 lime.

Mix it into a bowl of 3 and ½ oz of butter at room temperature. Mix it well with a spoon. This will give some zest and life to your corn on the cob.

If you're using a charcoal grill (of course that's the best because it gives that smoky flavor), light it 30 to 45 minutes before you're ready to cook. That's when there would be no more flames and the charcoal should be white and you'd be ready for the barbecue. If you're using a gas barbecue grill light it up and turn it to the highest setting – leave it for 15-20 minutes to heat up. (Keep a bottle of water nearby to douse any flames.)

Soak the corn in a large bowl with water for 30 minutes before grilling. Remember to keep those husks on because they will give steam and prevent the corn from burning.

Once you've removed the corn from the water, place it on the barbecue and grill it for 20 minutes. Using tongs occasionally turn them. If it's windy this fourth of July make sure you move the corn so they're evenly cooked. Corn takes roughly 15 to 20 mins to be cooked so it's a good idea to turn it every 3 minutes. After about 20 minutes, brush them generously with the butter mix. Remove from the heat and place into a baking tray to be served. Apply the butter mix again just before serving.

Corn on the cob is something both your vegetarian friends and non-vegetarian guests will enjoy this fourth of July. It can be a snack that goes along with beer or appetizer that goes along with other main dish. Enjoy!

This fourth of July article may be freely reprinted or distributed in its entirety in any ezine, newsletter, blog or website. The author's name, bio and website links must remain intact and be included with every reproduction.

Provence Steak Recipes

Want an international flair for your steaks? Try a Provence steak recipe. These are delicious steak recipes that anyone will enjoy if they like meat at all. You will enjoy serving these wonderful dishes to any dinner guests and surprising your in-laws with a real treat.

To create a Provence steak you will need Provence herbs. That is the main ingredient for these delicious steaks. For the first recipe you will need:

4 steaks,

2 teaspoons of fresh cracked black pepper,

2 teaspoons of sea salt, and

2 tablespoons of Provence herbs.

Heat your grill, mix together the pepper, salt and herbs, sprinkle on the steaks. Now, all you do is grill until desired doneness. To top of this meal serve with a nice garden salad.

For fancier Provence steak recipes you should try this one. You will need:

rib steaks,

1 teaspoon of white peppercorns,

4 tablespoons of Provence herbs,

4 tablespoons of olive oil, vegetable oil, or peanut oil,

1 tablespoon of lemon juice, and sea salt.

First you begin by crushing the peppercorns. Then in a large bowl, mix together ½ of the Provence herbs, all of the oil, lemon juice and crushed peppercorns. Place the steaks in the mixture, turning to coat the steaks in the mixture. Cover and refrigerate for at least one hour. The longer the steaks marinate the better the flavor. Before grilling use the remainder of the herbs and spread over the grill. Grill the steaks until desired doneness and season to taste after cooking.

Provence steak recipes are easy to create, just use your favorite steak recipe and add the Provence herbs instead of what you normally use. These herbs are becoming very popular for providing steaks with a unique and awesome flavor that everyone enjoys. You can also add the Provence herbs to your favorite marinade and then baste your steaks while grilling, broiling or baking.

Either way you choose to use these herbs your tastebuds will be very thankful.

Grilled Kielbasa Sausage Recipe by the BBQ Pit Boys

Kielbasa Polish Sausage, with slow grilled peppercorn sauerkraut piled high on a sandwich, or simply served along side buttered boiled potatoes, is a favorite here around the Pit. Watch the BBQ Pit Boys show you how easy it is to do.

Oven barbecued brisket

Video recipe for oven barbecued beef brisket

Barbecue Chicken - Easy Barbecue Chicken Recipe

Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Pepperoni Potatoes Side Dish Recipe by the BBQ Pit Boys

A good barbecue requires some real great tasting side dishes, so check out these BBQ Pit Boys style potatoes, covered with pepperoni and cheese, for your next barbeque food feast.

Unstuffed Peppers with Chef's Requested Flatiron Grill Steak

Kristie mcnealy shares a quick, healthy recipe for "unstuffed" peppers made with Chef's Requested 100 Calorie Flatiron Grill Steaks.

BBQ Sauce Recipes - Start With These Three Basic BBQ Sauces

There are basically three types of BBQ sauces. There is a tomato based, vinegar base and mustard based. Once you know that basics of each then you can add or subtract ingredients from the recipe to meet your personal tastes.

Tomato based BBQ sauces should contain the following ingredients.

One can of tomato sauce

Two tablespoons of cider vinegar

Two tablespoons dark brown sugar or molasses

One tablespoon of garlic powder

One tablespoon of onion powder

One tablespoon of mustard

One teaspoon of salt

One teaspoon of pepper

Mix all of the ingredients together in a sauce pan and simmer for twenty minutes.

Vinegar based BBQ sauces should contain the following ingredients:

One cup of cider vinegar

One cup of water

Two tablespoons dark brown sugar

One teaspoon of red pepper flakes

2 teaspoon salt

1 teaspoon black pepper

Mix all of the ingredients together in a sauce pan and simmer for at least 10 minutes.

Mustard based BBQ sauces contain the following:

One half cup mustard (You can use yellow or spicy brown mustard)

One half cup of brown sugar

One quarter cup of vinegar

One teaspoon of salt

One teaspoon of pepper

Mix all of the ingredients together in a sauce pan and simmer for thirty minutes.

After you have mastered these basic sauces then you can add ingredients to match your taste. You might want to use cayenne pepper to spice the sauce up or add a dash of liquid smoke. Other ingredients you might try are honey, cumin, maple syrup, different types of vinegar, and citrus.

Barbeque sauces are a matter of personnel taste but all are built on the above three bases.

Shrimp & Noodle Bowl Recipe

Check out these cool recipe videos from yourteriyaki.com

BBQ Venison Medallion

Easy, fast, delicious BBQ New Zealand medallions.

ChooseOutdoorKitchens.com - Leg of Lamb

ChooseOutdoorKitchens.com recipe 1 - Primo Ceramic Outdoor Kitchen Grill, great for smoking and grililng - today we cook a leg of lamb, and it came out very deilicious1

Delicious Barbecued Roast Pork - A Super Food Recipe

Now although I have been a collector of worldwide foods recipes for many years I was presented with the pleasant task of having to host a dinner party for a group of prospective clients. Although the group consisted of several nationalities I decided to prepare a Western type dish “Oven Barbecued Pork Roast”. I was quite sure that pork was not likely to offend any of my prospective guests!!

Although I already have thousands of recipes and popular foods recipes ebooks mainly in PDF format, that are these days available for instant download worldwide, I wanted something different.

After various free searches I came across an ebook containing 490 Blue Ribbon Recipes that had the exact recipe I wanted.

Having acquired my recipe I was curious as to how a recipe can get a “Blue Ribbon”.

Again I did loads of searches on various combinations of words including “Blue and Ribbon” and was surprised to find that was not an actual definition, maybe I just didn’t look in the right places, but my search was pretty thorough.

What I did however discover is that in America the competition for the blue ribbon is extremely competitive.

Basically I learnt that every year there about 80 fairs in the USA with representation from 50 States. Each fair has its own blue ribbon recipe competition. The field of acceptable categories is quite diverse which means there is something available for every taste. I found references to these fairs starting in the 1800’s

You will find Blue Ribbon Recipes in categories for appetizers, soups, sandwiches, main dishes, bread, rolls, biscuits, dips, dressings and every dessert you can think of. In fact there is recipe to satisfy every passion and for every occasion in the world of Blue Ribbon Recipes.

Astonishingly the contestants range from hardcore old hands and competitors who tour the whole country entering recipes for big cash rewards, to beginner home cooks enthusiastic to take a chance with Grannies ancient recipes for, say, the good old “Apple pie”.

As one hopeful contestant said “I just love entering County and State Fairs and I have been collecting competition recipes and cook books for many,many years”.

Inevitably, I suppose, commercialism has crept in to these events. During recent years apparently, sponsorship of recipe contests by national food companies has become popular at fairs across America. The various companies award generous prizes for original recipes featuring their products.

Again notably, some famous food products have originated as a result of state fairs. Way back in 1852 at the first State Fair of Texas, a notable contestant named Gail Borden Jr. submitted a dried "meat biscuit" recipe. His recognition and success came some time later after turning his processed and condensed milk into a “National Brand Name”.

If you are looking for a delicious dish to be proud of, let’s face it, you can't go wrong with a recipe that has won a state fair competition and even better got that “Blue Ribbon” award!! They obviously do not just give them away lightly!!

Well there we are, just a little information on the significance of “Blue Ribbon Recipes”.

Just in case you are interested in the great recipe I discovered, here it is:

Delicious Barbecued Pork Roast

Serves 10-12 persons

3 lb / 1.5 kg boneless rolled top loin pork roast joint

3 large garlic cloves sliced

1 teaspoon black coarsely ground pepper

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

vegetable oil, approx. 2 tablespoons

1 large onion, sliced (approx 8 oz)

1/4pint (approx 150 ml) chicken stock

8 oz tomato sauce (just over ¼ pint – approx 200ml)

50ml (approx. 4 tablespoons) chili sauce

50ml spicy tomato ketchup

50ml apple cider vinegar

50ml lemon juice

3 Tablespoons Worcestershire sauce

2 Tablespoons brown sugar

2 teaspoons Dijon mustard

1/4 teaspoon paprika

1/4 teaspoon red pepper


If there is a large amount of fat on joint, trim it off along with strings if the joint has come tied. Using butcher’s (or kitchen string), tie at 2” intervals.

Cut deep slits in roast & insert garlic slices If desired, lay fat skin side up, sprinkle with salt and roast in a separate tin for those who like crackling.

Combine pepper, sage & thyme; rub over surface of roast. Coat a non
stick deep frying pan with oil, place over medium high heat until hot.

Add pork roast and roll around until brown all over, about 10 – 15 minutes. Take out meat, put on one side. Add onion & sauté until tender.

Add chicken stock bring to the boil. Transfer to a dish, then roast the meat uncovered at 350°f / 180°c for 30 minutes.

Combine tomato sauce & remaining ingredients in a medium saucepan.

Bring to a boil over medium heat; pour over pork.

Roast for an additional 35-45 minutes or until meat thermometer inserted in center
of roast registers 160°c. 325°f.

Slice pork, serve with hot sauce, ideal with tender new potatoes, in season vegetables and home made apple chutney/sauce.

Please note, I have amended the measurements from the ebook recipe so that they equate internationally.

For the record this recipe took 3rd place at the Illinois State Fair but I can’t tell you which year. What I can tell you is that the outcome of my dinner party was a complete success for me and my guests to the point that many of them even asked for the recipe!!
If you are interested in collecting good foods recipes, do yourself a favour and try and get hold of “490 Blue Ribbon Recipes”

Aamhi Saare Khavayye Jan. 20 '10 - Mixed Grill

Aamhi Sare Khavayye is a Zee Marathi recipe show featuring preparation of various delectable dishes. ... aamhi saare khavayye zee marathi others prashant damle rani gunaji damale nilesh limaye Recipe mixed grill

At Tawa on Twice The Spice

Linsey and Shibani learn some quick Indian recipes with Chef Harpal at Tawa Bar and Grill.

How to BBQ Tri-Tip - A Guide

Its getting to be summer time and that means that every weekend from now till Labor Day is more time to perfect your craft of BBQing. I would like to talk to you guys about the proper way to BBQ a tri-tip.

For those of you who are not from the West Coast the tri-tip is probably a foreign word. The tri-tip is a cut of beef from the bottom sirloin primal cut. It is similar to a roast but has the flavor of a steak.

There are multiple ways to prepare a tri-tip: you can marinade it over night or even just do a dry rub right before you put it on. I personally do a dry rub then wait until the last 10 minutes of cooking and mop it with spicy Barbecue sauce. This creates a nice crust to the tri-tip while still having that awesome center flavor.

The best way to cook a tri-tip is to slow cook it over in-direct heat at 325 degrees. The ideal time for cooking is roughly 60 to 90 minutes depending on the size. As a rule of thumb you want to cook the meat 30 minutes for every pound. For example, if you had a 2-pound tri-tip 60 minutes should be about right.

Make sure you don't cook this directly over coals, as tri-tip tends to release a lot of fat grease that can fall on the coals and create massive flare up. Keep a cold beer handy in case there is a flare up to douse the flames.

If you want it to end up medium rare then pull the tri-tip off once the center reaches 140 degrees. It will still continue cooking after it has been pulled off SO DO NOT COVER IT WITH FOIL ONCE IT IS OFF. Too many people make the mistake of covering the tri-tip in foil before putting it on the grill. This tends to make the tri-tip gray and overdone.

It is best served warm and medium rare.

Choosing Your First Barbeque Grill

It isn't that long anymore before summer is back in the land. And when you think of summer, I'm sure you think of grilling and hosting wonderful barbeque parties. The only problem is that you haven't bought your first ever barbeque yet. When you buy your first one, you will find that there are a lot of possibilities and it might seem overwhelming at first. The best way to decide what type of grill you want, is done by educating yourself about them.

Different Barbeque Grills

First of all, I want to give you the different barbeque grills out there. The first one, and most known type of barbeque is the charcoal grill. This is the most used type of grill. To heat up and cook your food you need charcoal and lighter fluid. Charcoal grills come in all shapes and sizes, and there is a great variety in cost.

The second type of grill are the propane grills. They are smaller in size, so they can be used by someone that lives in a small area. Propane grills uses propane gas to cook the food. They are faster than charcoal grills, so if you want to quickly cook foods, while maintaining the grilled flavor you should consider propane grills.

A third type of barbeque grills are the natural gas grills. They are a little more complicated than smaller grills so they do need more room to place them. These grills are meant to hook up directly to your home's natural gas line, and they will cook your meat in no time.

The third kind of grills are the smoker grills. They are used if you believe that flavor is the number one priority when barbequing. They use wood to slow cook your meat and you can control the flavor by using different types of wood.

Your first charcoal grill

Now that you have decided you want a charcoal grill, you have to decide what type of charcoal grill will suit your needs. Are you planning on traveling and using your charcoal grill? If so, you will need a charcoal grill that is small enough to travel with you. If you plan on feeding a larger amount of people, a larger charcoal grill will better suit your needs. If you are having issues deciding on which type you should get, you may consider getting both. Smaller charcoals grills can cost as little as $10 to $15 dollars, and will give you the ability to travel.

Charcoal grills contain hot embers and fire when it is in use. Safety should also be a major concern when you are picking out your first Charcoal grill. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it's chances of falling over is much greater. When a charcoal grill falls over, it will send the hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or become to hot, these safety features will prevent potentially dangerous fires.

Picking your first natural gas grills

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home's natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

Natural gas grills, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill.

melanzanne has Parmigianno, gratin of eggplant

toast. * Note: Although this may seem fairly simple (which is mostly), which takes a long time. The sauce can be done in about 20 minutes, but the eggplant will have time to prepare and grill them. My advice, if you want to do when you have a lot of free time  This recipe is free to "freestyle" with. Instead of eggplant, you can use the zucchini, for example. Sause is also very nice on its own with pasta and meatballs. Music: Dean Martin - That's ...

RibRanger prep Craven

Bill Milroy of TexasRibRangers shares his recipe for the competition of chicken ... bbqtv nc bbq ribranger TX Blueridge Tryon

Thai grilled pork (moo Yaang)

Thai grilled pork .. Enjoy this dish in summer or winter .. ... Thai food grilled pork recipe cooking chef kai

Authentic Hungarian Recipes

The Republic of Hungary is a landlocked country located in Central Europe. The region has been occupied since ancient times, including a Celtic times (around 450 BC) and Roman (from 9th to 4th centuries BC), but the state has its roots in the Kingdom of Hungary, which was created by King Magyar forever 9 and 10. The Kingdom of Hungary was then continued to exist for more than nine hundred years, with only short interruptions (even though many of itsterritory was occupied by the Ottoman Turks 1526-1699). After the Second World War, Hungary became a communist state, but with the end of the Cold War, is a parliamentary republic since 1989.

Today, Hungary is a popular tourist destination. The country is known for its beautiful capital, Budapest, culture, history, language cuisine is unique and interesting. One particular ingredient that is found in many dishes of Hungarian cuisine is paprika, and add a little 'taste many dishes.

The most famous of Hungarian dishes is goulash surely (this is known in Hungary as "Gulyás" or "gulyásleves"). If you've ever eaten only foreign adaptations of the plate, you might be surprised by the Hungarian version. Goulash Hungary is prepared as a soup with meat in the shoulder, shin or shank, and other ingredients like onions, potatoes, peppers and tomatoes, slow cooking in a pot ( "bográc") and has a very separatepaprika. During cooking, the soup becomes very thick, which is probably why many people think like stew goulash.

Other typical Hungarian dishes that you can try to understand PORKOLT, which is a kind of stew meat, fried foie gras, fish soup ( "Halászlé"). In addition, there are many interesting Hungarian sweet too, like pancakes ( "palacsinta"), Strudel ( "RETES") and, of course, the famous Dobos torta ( "Dobosh Torte" or "Dobos Torte"), a five-layer spongecake which was invented by Hungarian pastries, József C. Dobos.

Spanish tapas are perfect for a barbecue grill

"Out of Spain's new? It's wonderful!" Many friends tell me.

Well, no, actually it is not. Yes I admit the weather makes a nice change of precipitation gloomy North West England and I have some good friends, where I worked in Spain, but at the end of the day is not a party is a job.

Wearing a suit and tie in a trip on a plane full of tourists in Alicante is quite depressing, but then a taxi to the factory, a full day of work in aair conditioning, office, followed by taxi to the hotel. Back at the factory in the morning, another day, etc. etc. ... .. The picture? Which now has to do with it?

The grace of salvation for me is food. Foods of Spain ranks up there with the Italian for me, because it relies on fresh ingredients and simple cooking process. The only difference is the array of snack bars - Tapas.

Thanks to the simplicity of cooking and variety,tapas lend themselves well to the smoker and barbecue have found their way into my web pages free barbecue recipes. Every day I try a new bar, tapas, once again, ask the bartender as he prepared himself, then his fist on the laptop at home during the flight . Perhaps there is an increase in business after all.

The word tapas (plural) from the word tapa means a cover. Bars and bodegas of Andalucia, in the days before air conditioning, provide a bartender used to cover itsglass of sherry client to stop the flies Getting in was not long before the bartender would put a little 'bread for the tapa is where evolution has begun tapas.

Tapas are appetizers technically designed to be consumed at the bar with a drink before going home for lunch, main course and a nap. The tapas revolution now means that are available all hours and many can be consumed at the same time to make a meal in itself and that is whatmakes it ideal for tapas grill.

Some did not need some 'adjustment and take such Esgarrat bacalao (salted cod) and roasted peppers in olive oil. The sweetness of the peppers combines with the salt cod to produce a wonderful combination of flavors. Sharing a flat with friends and dip bread in oil - fantastic on a hot summer day!

Preparation Esgarrat take time (one week) and uses two basic techniques of barbecuesmoking, curing and then the fire roasting Here's how.

Take 6 ounces or 150 grams of fillet of cod loin (skin) and placed in a polyethylene bag with two tablespoons of salt. Seal the bag and tossed into the refrigerator for a week. The days of consumption, remove the fillets of cod in the cod, rinse under running water and slice thinly as you would smoked salmon. Bacalao technique should be the dry air, but I find that the above process more than adequate and certainly the best I canachieve in a very wet maritime, United Kingdom.

When the grill is hot, place two red peppers on the smoker grill and roast until skin is black and blistered and the flesh is soft. When finished, place peppers in a polyethylene bag, seal and let cool. Cool, remove peppers from bag and remove the black skin and you'll be left with a nice sweet pepper that is ready to cut. Cut into strips, put them in a shallow dish withcod and throat in olive oil - a fact, given the right time to let the flavors blend and you're ready to serve.

Esgarrat Enjoy, enjoy what's left of summer and I'll be back for some other Spanish culinary adventures in the fall.

Sweet Bacon Cornbread Recipe from the BBQ Pit Boys

Need Cornbread is a must for any barbecue, but that old-time Sweet Cornbread is filled with fresh bacon will bring tears to the eyes of a grown man. And it is really easy to do, as shown by the boys Pit BBQ.

How to Grill Beer Can Chicken

Grill Beer can chicken with this easy recipe.

Microwave Meatloaf

Many people hesitate to cook the meat in the microwave. However, if executed correctly, it works well. It's nice in the summer so you do not need to turn your hot oven. I recommend using a silicone loaf of bread to make meatloaf in the microwave. You can buy a loaf in the pan silicone baking specialty stores. You can also find a store like Mervyns. Silicone is a great way to go, because they are easy to clean. All you have to do is turn inside out to get all theIt remains to be stored in the corners of your loaf pan. Another thing I like the silicone pans can be folded for easy storage. From there, work very well if you have limited cabinet space. If you can not find a piece of silicone sponge, or simply not buy one, you can try a piece of glass pan. My only complaint with the glass loaf pans is that they tend to dry the bread in a bit of meat '.

Ingredients

1 pounds lean beef

1 / 2 cup barbecue sauce

1 / 4Cup chopped onion

3 / 4 cup Italian seasoned bread crumbs

1 egg

Salt and pepper to taste

Combine ground beef, 1 / 4 cup barbecue sauce, onion, bread crumbs, eggs, salt and pepper in a bowl. Stir until smooth. Press mixture into loaf pan in oven. Spreading the remaining barbecue sauce on the mixture.

Microwave at high 5 minutes, rotating 1 / 4. Microwave an additional 5 minutes, turn another 1 / 4 turn. If necessary, repeat until the center ismade.

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.