Monthly Archive for December 2009
Barbecue Secrets
Dan Gentoft
A tip for barbecuing
When you think about barbecue, what do you think of first? Which aspects of barbecue are important, which are essential, and which ones can you take or leave? You be the judge.
Here’s a basic tip for barbecuing…
When cooking out with a gas grill it is seldom
necessary to use the highest setting except when
cooking with the lid up. Even then, with a good
cooker, it is doubtful you will ever need to set it
higher than medium.
I find that food cooked over medium heat with the lid
down as much as possible during the cooking time is
best. Cooking on the highest setting usually produces
meat that is too dry.
The only exception to this rule is when cooking steaks.
When cooking Porterhouse, Rib, or Sirloin I want the
lid up and the heat high so that the flames from the gas
lick the meat.
If your barbecue facts are out-of-date, how will that affect your actions and decisions? Make certain you don’t let important barbecue information slip by you.
The drawback of using a gas grill is that it imparts
absolutely no flavor to the meat. To achieve the
barbecue taste you might want to try adding a bit of
hickory flavoring or ‘liquid smoke’ to half of a cup of
cooking oil directly on the meat just before it is ready
to serve. The meat will flame and char, giving it that
semblance of barbecue taste.
I also want flame-up because I like the flavor of a
steak kissed by flame. Liquid Smoke is a product that
is made by burning hickory chips and condensing the
smoke into a liquid form. The liquid is then scrubbed
and filtered to remove all impurities.
It’s used to flavor meat poultry and seafood. Use
sparingly as liquid smoke is very concentrated and a
few drops can go a long way. You can buy it in most
grocery stores in the Barbecue and steak sauce section.
For more ways to fake real barbecue taste when using a
gas grill, and more specific tips, techniques, resources, and
recipes, check out
http://www.barbecueabc.visit.ws/.
As your knowledge about barbecue continues to grow, you will begin to see how barbecue fits into the overall scheme of things. Knowing how something relates to the rest of the world is important too.
A tip for barbecuing
When you think about barbecue, what do you think of first? Which aspects of barbecue are important, which are essential, and which ones can you take or leave? You be the judge.
Here’s a basic tip for barbecuing…
When cooking out with a gas grill it is seldom
necessary to use the highest setting except when
cooking with the lid up. Even then, with a good
cooker, it is doubtful you will ever need to set it
higher than medium.
I find that food cooked over medium heat with the lid
down as much as possible during the cooking time is
best. Cooking on the highest setting usually produces
meat that is too dry.
The only exception to this rule is when cooking steaks.
When cooking Porterhouse, Rib, or Sirloin I want the
lid up and the heat high so that the flames from the gas
lick the meat.
If your barbecue facts are out-of-date, how will that affect your actions and decisions? Make certain you don’t let important barbecue information slip by you.
The drawback of using a gas grill is that it imparts
absolutely no flavor to the meat. To achieve the
barbecue taste you might want to try adding a bit of
hickory flavoring or ‘liquid smoke’ to half of a cup of
cooking oil directly on the meat just before it is ready
to serve. The meat will flame and char, giving it that
semblance of barbecue taste.
I also want flame-up because I like the flavor of a
steak kissed by flame. Liquid Smoke is a product that
is made by burning hickory chips and condensing the
smoke into a liquid form. The liquid is then scrubbed
and filtered to remove all impurities.
It’s used to flavor meat poultry and seafood. Use
sparingly as liquid smoke is very concentrated and a
few drops can go a long way. You can buy it in most
grocery stores in the Barbecue and steak sauce section.
For more ways to fake real barbecue taste when using a
gas grill, and more specific tips, techniques, resources, and
recipes, check out
http://www.barbecueabc.visit.ws/.
As your knowledge about barbecue continues to grow, you will begin to see how barbecue fits into the overall scheme of things. Knowing how something relates to the rest of the world is important too.
admin in Cooking Tips am December 18 2009 » 0 comments
Homemade BBQ Sauce Recipes
Hans Dekker
What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.
The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.
The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.
You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.
Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don’t just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.
What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.
The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.
The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.
You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.
Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don’t just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.
admin in Recipes am December 17 2009 » 0 comments
Traditional Barbecue Recipes
Dyfed Lloyd Evans
In cookery terms there’s nothing quite like a barbecue. It’s a combination of the cooking method and the atmosphere that makes barbecuing into something special. After all there’s nothing quite like eating outdoors, especially if you have company and the smell of cooking foods pervades the air.
Barbecuing must also represent one of the oldest methods of cookery. After all, to barbecue meats and many starchy roots or tubers all you need to do is to put them directly on the fire. It may not be elegant, but it’s undoubtedly how humans first learnt to cook. Later, meat was probably cut up and speared on sticks which were then placed on the fire.
However, it was only with the advent of metals that grilling as we know it evolved. After all, when you have metal you can place a grid over the fire and the place the foods to be cooked on this grill. The barbecue was born!
Of course, the most well known barbecue recipe is for the kebab and the recipe below is for a classic Turkish shish kebab, the traditional home of the dish:
Turkish Shish Kebab
Ingredients:
500g lamb, cut into 4cm cubes
For the Marinade:
50ml milk
3 tbsp extra-vrigin olive oil
1 small onion, grated
salt and black pepper, to taste
3 tomatoes, halved
3 Cubanelle (or Anaheim) pepers, halved and de-seeded
1 onion, peeled and cut into 8 wedges
Method:
Combine all the marinade ingredients in a bowl and whisk to combine thoroughly. Lay the lamb pieces in a shallow dish and pour the marinade over the top. Turn the lamb to ensure even coating then cover and set aside in the refrigerator to marinate for at least 1 hour. In the meantime soak your skewers in a bowl of water to prevent them from burning whilst cooking.
When the lamb has marinated to your liking thread the cubes onto the skewer (two skewers, typically, equal a single portion) then place the skewers on your pre-heated barbecue along with the tomato halves, pepper halves and onion wedges. Turn the skewers at regular intervals to ensure even cooking and cook for about 10 to 12 minutes (turn the vegetables half way through as well).
Serve on a bed of rice, garnished with the vegetables.
The other classic recipe is for barbecued baby black ribs and the following recipe comes from Britain.
Barbecued Back Ribs
Ingredients:
2 baby back ribs cut in half
300ml tomato ketchup
3cm length ginger, grated
200ml soy sauce
2 tsp rosemary, finely chopped
2 tsp ground star anise
5 tbsp runny honey
4 garlic cloves, grated
5 tbsp dry sherry (or sake)
Whisk together the barbecue sauce ingredients in a bowl then pour over the ribs and lave in the refrigerator to marinate over night. Place the ribs in a saucepan, add the marinade then add just enough water to cover the ribs. Bring to a boil then reduce to a simmer and cook for 1 hour, covered.
When the hour is up transfer the ribs to a hot barbecue and cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so brush the ribs with the reduced barbecue sauce. Continue cooking until the ribs are nicely caramelized and completely covered in the barbecue sauce.
In cookery terms there’s nothing quite like a barbecue. It’s a combination of the cooking method and the atmosphere that makes barbecuing into something special. After all there’s nothing quite like eating outdoors, especially if you have company and the smell of cooking foods pervades the air.
Barbecuing must also represent one of the oldest methods of cookery. After all, to barbecue meats and many starchy roots or tubers all you need to do is to put them directly on the fire. It may not be elegant, but it’s undoubtedly how humans first learnt to cook. Later, meat was probably cut up and speared on sticks which were then placed on the fire.
However, it was only with the advent of metals that grilling as we know it evolved. After all, when you have metal you can place a grid over the fire and the place the foods to be cooked on this grill. The barbecue was born!
Of course, the most well known barbecue recipe is for the kebab and the recipe below is for a classic Turkish shish kebab, the traditional home of the dish:
Turkish Shish Kebab
Ingredients:
500g lamb, cut into 4cm cubes
For the Marinade:
50ml milk
3 tbsp extra-vrigin olive oil
1 small onion, grated
salt and black pepper, to taste
3 tomatoes, halved
3 Cubanelle (or Anaheim) pepers, halved and de-seeded
1 onion, peeled and cut into 8 wedges
Method:
Combine all the marinade ingredients in a bowl and whisk to combine thoroughly. Lay the lamb pieces in a shallow dish and pour the marinade over the top. Turn the lamb to ensure even coating then cover and set aside in the refrigerator to marinate for at least 1 hour. In the meantime soak your skewers in a bowl of water to prevent them from burning whilst cooking.
When the lamb has marinated to your liking thread the cubes onto the skewer (two skewers, typically, equal a single portion) then place the skewers on your pre-heated barbecue along with the tomato halves, pepper halves and onion wedges. Turn the skewers at regular intervals to ensure even cooking and cook for about 10 to 12 minutes (turn the vegetables half way through as well).
Serve on a bed of rice, garnished with the vegetables.
The other classic recipe is for barbecued baby black ribs and the following recipe comes from Britain.
Barbecued Back Ribs
Ingredients:
2 baby back ribs cut in half
300ml tomato ketchup
3cm length ginger, grated
200ml soy sauce
2 tsp rosemary, finely chopped
2 tsp ground star anise
5 tbsp runny honey
4 garlic cloves, grated
5 tbsp dry sherry (or sake)
Whisk together the barbecue sauce ingredients in a bowl then pour over the ribs and lave in the refrigerator to marinate over night. Place the ribs in a saucepan, add the marinade then add just enough water to cover the ribs. Bring to a boil then reduce to a simmer and cook for 1 hour, covered.
When the hour is up transfer the ribs to a hot barbecue and cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so brush the ribs with the reduced barbecue sauce. Continue cooking until the ribs are nicely caramelized and completely covered in the barbecue sauce.
admin in Recipes am December 15 2009 » 0 comments
What Exactly is "Texas Style Barbeque"?
Joe Johnson
No matter how you spell it, barbeque, barbecue, or BBQ, when the vast majority of folks think of barbecue, they think of firing up their backyard grill until red hot and slapping down a steak or pork chops, searing it to get some nice grill marks and voila!
This is perfect for a quick dinner after working a full day, but true Texas style barbecue goes beyond the average barbecue fare of steaks and drumsticks to create an art form that instills a flavor and tenderness on less popular or more difficult cuts that will never be achieved using the standard grilling method. It is not something that you just do on a whim or when in a hurry to eat. It takes patience and lots of trial and error to perfect the flavors and technique. However, once you do, cooking up a perfect brisket, pork shoulder, ribs, or just about any other cut of meat, becomes second nature.
There are a number of keys to Texas ‘que – the first being the seasoning, or dry rub. Depending on the cut of meat you choose, select a dry rub that accentuates and accompanies the meat. I’m partial to the dry rubs from Caroline’s Rub, but feel free to use your favorite. Depending on the pit master, they will sometimes mix the dry rub with mustard to create a paste that will thoroughly coat the meat, help in the tenderization, and add a tremendous amount of flavor without heavy mustard overtones. I like to do this on larger cuts of meat like briskets and shoulders.
Once seasoned, the next key to achieving that true ‘que flavor is temperature and indirect heat. In Texas, the rule is low and slow. The lower the better, so you will usually see the pit somewhere in the 200 – 250 degree F range. This low temperature allows the meat to cook to a well-done state without losing its moisture or becoming tough and inedible. In fact, when it comes to cuts like shoulders and brisket, well done is the only way to serve them as the collagen and tough connective tissues don’t actually break down and allow the meat to become tender until they reach higher internal temperatures. This is where the patience comes in – because of the low temps involved, it will take far longer for your meat to achieve the desired internal temperatures you require, and the internal temp of the meat may plateau for long periods, which can be completely frustrating. It is not uncommon for me to spend 15 – 20 hours tending to the pit when cooking a large brisket.
Now that you have the temperature right, the next step is smoke from hardwoods. Texans tend to use mesquite and pecan woods, and while mesquite wood has a definitive taste, pecan resembles a less-strongly flavored hickory. So feel free to substitute with some hickory wood which may be more readily available in your area. It will definitely take some time and experimentation with your pit and the quantity of wood you use to achieve the flavor you are really seeking, but eating all that great smoked food as part of the process is a fair trade-off!
One thing that raises a lot of controversy among the “grill-arazzi” is the smoke-ring. The smoke-ring is a reddish colored ring that naturally develops around the internal edge of the meat as a result of the nitrites and chemicals that naturally occur in the smoking process. While most championship barbecue competitions do not consider the ring as part of their judging as it does more for aesthetics than flavoring, the die-hard smokers will argue that the bigger the ring, the better the penetration of the smoke into the meat.
While a popular thing to do when grilling, adding barbecue sauce when cooking Texas style does not mean slathering it on during cooking. Texans view the sauce as a compliment to great barbecue, so more often than not, the finished meat product is served with the sauce on the side. If the barbecue is done right, I find the sauce just gets in the way!
I hope these tips have helped clear up some of the confusion, and if you do have the opportunity to try preparing your own Texas style barbecue, I definitely recommend it. It is a great way to kill a lazy summer day, drink a few brews, and make a few friends…believe me, when your neighbors smell the waft of smoke in the air, you won’t be able to beat them off with a stick!
No matter how you spell it, barbeque, barbecue, or BBQ, when the vast majority of folks think of barbecue, they think of firing up their backyard grill until red hot and slapping down a steak or pork chops, searing it to get some nice grill marks and voila!
This is perfect for a quick dinner after working a full day, but true Texas style barbecue goes beyond the average barbecue fare of steaks and drumsticks to create an art form that instills a flavor and tenderness on less popular or more difficult cuts that will never be achieved using the standard grilling method. It is not something that you just do on a whim or when in a hurry to eat. It takes patience and lots of trial and error to perfect the flavors and technique. However, once you do, cooking up a perfect brisket, pork shoulder, ribs, or just about any other cut of meat, becomes second nature.
There are a number of keys to Texas ‘que – the first being the seasoning, or dry rub. Depending on the cut of meat you choose, select a dry rub that accentuates and accompanies the meat. I’m partial to the dry rubs from Caroline’s Rub, but feel free to use your favorite. Depending on the pit master, they will sometimes mix the dry rub with mustard to create a paste that will thoroughly coat the meat, help in the tenderization, and add a tremendous amount of flavor without heavy mustard overtones. I like to do this on larger cuts of meat like briskets and shoulders.
Once seasoned, the next key to achieving that true ‘que flavor is temperature and indirect heat. In Texas, the rule is low and slow. The lower the better, so you will usually see the pit somewhere in the 200 – 250 degree F range. This low temperature allows the meat to cook to a well-done state without losing its moisture or becoming tough and inedible. In fact, when it comes to cuts like shoulders and brisket, well done is the only way to serve them as the collagen and tough connective tissues don’t actually break down and allow the meat to become tender until they reach higher internal temperatures. This is where the patience comes in – because of the low temps involved, it will take far longer for your meat to achieve the desired internal temperatures you require, and the internal temp of the meat may plateau for long periods, which can be completely frustrating. It is not uncommon for me to spend 15 – 20 hours tending to the pit when cooking a large brisket.
Now that you have the temperature right, the next step is smoke from hardwoods. Texans tend to use mesquite and pecan woods, and while mesquite wood has a definitive taste, pecan resembles a less-strongly flavored hickory. So feel free to substitute with some hickory wood which may be more readily available in your area. It will definitely take some time and experimentation with your pit and the quantity of wood you use to achieve the flavor you are really seeking, but eating all that great smoked food as part of the process is a fair trade-off!
One thing that raises a lot of controversy among the “grill-arazzi” is the smoke-ring. The smoke-ring is a reddish colored ring that naturally develops around the internal edge of the meat as a result of the nitrites and chemicals that naturally occur in the smoking process. While most championship barbecue competitions do not consider the ring as part of their judging as it does more for aesthetics than flavoring, the die-hard smokers will argue that the bigger the ring, the better the penetration of the smoke into the meat.
While a popular thing to do when grilling, adding barbecue sauce when cooking Texas style does not mean slathering it on during cooking. Texans view the sauce as a compliment to great barbecue, so more often than not, the finished meat product is served with the sauce on the side. If the barbecue is done right, I find the sauce just gets in the way!
I hope these tips have helped clear up some of the confusion, and if you do have the opportunity to try preparing your own Texas style barbecue, I definitely recommend it. It is a great way to kill a lazy summer day, drink a few brews, and make a few friends…believe me, when your neighbors smell the waft of smoke in the air, you won’t be able to beat them off with a stick!
admin in Food And Drink am December 14 2009 » 0 comments
Barbecue Ribs Dry Rub Recipes
Mary Ann Allen
The weather is getting perfect for grilling! We use our grill a lot but by far our favorite thing to grill is ribs. My husband makes the best grilled baby back ribs ever! They are delectable! We use a variety of marinades for grilling ribs – wet, paste and dry. The following is a list of combinations for dry rubs for you to mix in a bowl and transfer to a large, covered jar. Store your prepared rub away from heat and light and enjoy it for a few months. Make sure to rub the ribs you are going to use generously on both sides. Let the meat marinade with the rub for at least 30 minutes and up to 12 hours. Happy grilling!
PORK & BEEF:
• ¼ cup coarse salt; ¼ cup dark brown sugar; ¼ cup paprika; 3 tablespoons ground black pepper; 1-tablespoon garlic powder and 1 teaspoon cayenne pepper.
• ¼ cup coarse salt; ¼ cup dark brown sugar; 3 tablespoons chili powder; 1-tablespoon ground cumin and 1-tablespoon garlic powder.
• ¼ cup light brown sugar; ¼ cup granulated sugar; ¼ cup paprika; ¼ cup celery salt; ¼ cup coarse salt; 2 tablespoons ground black pepper; 2 teaspoons mustard powder; 1 teaspoon ground ginger; ½ teaspoon ground allspice.
• ½ cup celery salt; 2 tablespoons paprika; 2 tablespoons garlic powder; 3 tablespoons ground black pepper and 2 teaspoons mustard powder.
• 1¼ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons dry oregano; 2 tablespoons dry thyme; 1 tablespoon garlic powder; 1 teaspoon ground allspice and 1 teaspoon ground cinnamon.
• ½ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons ground black pepper; 2 tablespoons garlic powder; 2 teaspoons cayenne pepper; 1 tablespoon dried thyme; 1 teaspoon dried oregano; 2 teaspoons ground allspice; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves and ½ teaspoon ground nutmeg.
• 3 tablespoons coarse salt; 3 tablespoons chili powder; 1 tablespoon black pepper; 2 teaspoons garlic powder; 2 teaspoons dried oregano and1 teaspoon ground cumin.
LAMB:
• ¼ cup dried rosemary; 2 teaspoons mustard powder; 1 teaspoon ground black pepper; 2 tablespoons coarse salt; 2 teaspoons garlic powder and 1 teaspoon dried mint.
• 2 tablespoons coarse salt; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 tablespoon brown sugar; 1 teaspoon ground cumin and 1 teaspoon garam masala (Indian spice blend found in Middle Eastern grocery stores).
• 2 tablespoons coarse salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon ground ginger; 1 teaspoon chili powder; ½ teaspoon turmeric powder; ½ teaspoon ground cinnamon and ½ teaspoon coriander.
• 2 tablespoons coarse salt; 1 tablespoon ground black pepper; 1 tablespoon dark brown sugar; ½ teaspoon powder lemongrass; ½ teaspoon ground ginger; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 teaspoon garlic powder; ½ teaspoon chili powder and 1 tablespoon curry powder.
• 2 tablespoons coarse salt; 1 tablespoon curry powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon chili powder and 2 teaspoons light brown sugar.
Click Here for a complete guide on cooking ribs on the grill, oven or on the stove!
The weather is getting perfect for grilling! We use our grill a lot but by far our favorite thing to grill is ribs. My husband makes the best grilled baby back ribs ever! They are delectable! We use a variety of marinades for grilling ribs – wet, paste and dry. The following is a list of combinations for dry rubs for you to mix in a bowl and transfer to a large, covered jar. Store your prepared rub away from heat and light and enjoy it for a few months. Make sure to rub the ribs you are going to use generously on both sides. Let the meat marinade with the rub for at least 30 minutes and up to 12 hours. Happy grilling!
PORK & BEEF:
• ¼ cup coarse salt; ¼ cup dark brown sugar; ¼ cup paprika; 3 tablespoons ground black pepper; 1-tablespoon garlic powder and 1 teaspoon cayenne pepper.
• ¼ cup coarse salt; ¼ cup dark brown sugar; 3 tablespoons chili powder; 1-tablespoon ground cumin and 1-tablespoon garlic powder.
• ¼ cup light brown sugar; ¼ cup granulated sugar; ¼ cup paprika; ¼ cup celery salt; ¼ cup coarse salt; 2 tablespoons ground black pepper; 2 teaspoons mustard powder; 1 teaspoon ground ginger; ½ teaspoon ground allspice.
• ½ cup celery salt; 2 tablespoons paprika; 2 tablespoons garlic powder; 3 tablespoons ground black pepper and 2 teaspoons mustard powder.
• 1¼ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons dry oregano; 2 tablespoons dry thyme; 1 tablespoon garlic powder; 1 teaspoon ground allspice and 1 teaspoon ground cinnamon.
• ½ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons ground black pepper; 2 tablespoons garlic powder; 2 teaspoons cayenne pepper; 1 tablespoon dried thyme; 1 teaspoon dried oregano; 2 teaspoons ground allspice; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves and ½ teaspoon ground nutmeg.
• 3 tablespoons coarse salt; 3 tablespoons chili powder; 1 tablespoon black pepper; 2 teaspoons garlic powder; 2 teaspoons dried oregano and1 teaspoon ground cumin.
LAMB:
• ¼ cup dried rosemary; 2 teaspoons mustard powder; 1 teaspoon ground black pepper; 2 tablespoons coarse salt; 2 teaspoons garlic powder and 1 teaspoon dried mint.
• 2 tablespoons coarse salt; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 tablespoon brown sugar; 1 teaspoon ground cumin and 1 teaspoon garam masala (Indian spice blend found in Middle Eastern grocery stores).
• 2 tablespoons coarse salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon ground ginger; 1 teaspoon chili powder; ½ teaspoon turmeric powder; ½ teaspoon ground cinnamon and ½ teaspoon coriander.
• 2 tablespoons coarse salt; 1 tablespoon ground black pepper; 1 tablespoon dark brown sugar; ½ teaspoon powder lemongrass; ½ teaspoon ground ginger; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 teaspoon garlic powder; ½ teaspoon chili powder and 1 tablespoon curry powder.
• 2 tablespoons coarse salt; 1 tablespoon curry powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon chili powder and 2 teaspoons light brown sugar.
Click Here for a complete guide on cooking ribs on the grill, oven or on the stove!
admin in Recipes am December 14 2009 » 0 comments
Fourth Of July Barbecue – Two Ways To Make Corn On The Cob
Julia Hayes
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
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.
admin in Recipes am December 10 2009 » 0 comments
Barbecue Sauce Recipes
Sanjib Ahmad
The barbecue began in the American context during the late 1800’s cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.
The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier.
Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it’s suitable for nearly all occasions.
I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal.
I can still remember clearly the T-bone barbecue steak I tasted at Larry’s Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters.
I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston’s barbecue sauce recipe on the Internet that could be the answer to my wish. It’s called the “Top Secret BBQ Sauce Recipe”.
I haven’t bought the “Top Secret BBQ Sauce Recipe” yet, but thinking of convincing my wife to buy it because she loves cooking.
The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue.
The barbecue began in the American context during the late 1800’s cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.
The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier.
Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it’s suitable for nearly all occasions.
I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal.
I can still remember clearly the T-bone barbecue steak I tasted at Larry’s Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters.
I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston’s barbecue sauce recipe on the Internet that could be the answer to my wish. It’s called the “Top Secret BBQ Sauce Recipe”.
I haven’t bought the “Top Secret BBQ Sauce Recipe” yet, but thinking of convincing my wife to buy it because she loves cooking.
The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue.
admin in Food And Drink am December 10 2009 » 0 comments
Barbecue Cleaning Made Simple
Steven Aucoin
During the early part of the year, a journey around the garden leaves us looking at the remains of last years outdoor cooking activities. Often, our grills are left outside in the elements, uncovered, and in many cases have seen far better days.
It is this time of year that we start to think about cooking our favourite barbecue food outside during the warmer months with our friends and family, but before we are ready to start throwing charcoal and fire-lighters onto the barbecue, it is time to turn our attention to cleaning our cooking hardware in order to get things off to a hygienic start.
BBQ cleaning methods
Wire brushing
A stiff wire brush is a huge help in cleaning your grill. Simply give your rack a thorough scrubbing before and after each use. If you have used oil to coat your rack, getting the grill clean should be easy with a brush alone. Brass-bristle brushes are especially good for cleaning porcelain-coated grills since they won’t damage the porcelain.
Grill Stones
Grill stones are specially designed to help get grease and stuck-on food off of your grill. They look similar to a large pumice stone with a handle to help make scrubbing easier and is also an excellent heat convector like volcanic rock, ceramic tiles etc. The main difference with a grill stone is that it has no holes, and because of this feature, it greatly reduces the chance of flare-ups and poor cooking. Grill stones are capable of withstanding incredible heat, up to 2000 degrees Fahrenheit. Grill stones are ideal for use on most shapes and sizes of grill as the stones design allows it to work with almost any grill format.
Burning off
This is one of the most common methods of cleaning BBQ grills/grates. All you have to do is leave your barbecue on after cooking once all your food has been removed. Once you have done this for around quarter of an hour, allow the grill to cool down for around 5 minutes and then use an old trowel, or flat piece of metal and gently scrape both sides of the grill to remove the sticky hard residue. Please be aware that ceramic grills can get damaged very easily if too much force is applied with sharp objects, so be careful with your choice of tools.
If you have an old metal kitchen utensil, such as an egg-flipper, these are ideal tools to make the job safer and easier.
However, you should be careful that this method is not prohibited by the grill manufacturer in order that you don’t accidentally void your warranty.
Please ensure your own safety if you use this method by wearing a suitable pair of cooking mitts, or specialised heat resistant gloves.
Soaking
If all else fails, letting your grill racks soak in warm water will help loosen stubborn dirt and food remnants. This can be good for getting the edges of your racks, which are often difficult to scrub properly, really clean.
Oiling the grill
A good way to reduce the pain of cleaning a barbecue is to prevent the worst of the residue from sticking to the grill in the first place. To do this, coat your rack with a layer of oil before you start to cook. This will help you to keep your food from burning and sticking to the grill and will also make cleaning the grill afterwards much easier. Remember to only spray oil onto a cold grill. Spraying onto a fire or hot grill will cause the oil to flare up and could cause serious injury.
Steam cleaning
If you use your barbecue on several occasions throughout the year why not invest in a steam cleaner? This will speed up the time taken to clean your barbecue after use and can be very effective indeed; therefore if you are fed up with scrubbing to remove the BBQ residue, an investment in a steam cleaner can be very useful and time saving.
When you having finished cooking your food, soak an old newspaper in water and place it on top of your warmed grill with the lid firmly shut. After about three quarters of an hour, open the lid and wipe off the residue. Don’t let the newspaper sit on the grill rack for too long, as it will dry out and create even more work for you.
Preventative measures to keep your BBQ clean
Using a cover on your barbecue
The number one way to help keep your barbecue clean is to simply purchase, or make, a cover to place on your unit while it is not in use. In order to give your barbecue some protection from the elements it’s a good idea to cover it with a plastic sheet, or preferably a manufacturers cover that is specifically designed to do the job properly as they generally have a tighter fit and are more effective.
During the winter months you may also remove the grill and store it in a dry place away from the damp and the elements. This will decrease the speed at which the rust forms, and you will benefit the most by doing this in conjunction with the oiling method mentioned above.
This helps to inhibit rust during the months when your barbecue is not in regular use.
The foil “tray”
Now that you have the basics of cleaning the grill covered, you should now turn your attention to cleaning the internals of the barbecue.
After several uses, there is a fair amount of gunk left at the bottom that hasn’t benefited particularly from being left outside in the elements. Over time, this build-up can become unhygienic as well as an additional chore for you to deal with.
Charcoal grills suffer the most from this, and the best way to deal with it without spending a great deal of money is to first clean the inside of the barbecue properly by removing the hard and dry residue first using an old dustpan a brush (something all of us should have in the garage somewhere), and then removing the stuck-on dirt from the edges of the grill using general household cleaners. There are plenty of specific BBQ cleaners available, though these can cost two or three times as much as regular household cleaners. Feel free to give them a try, though from experience, regular cleaners perform the task adequately.
Simply spray on a decent amount of the fluid and allow it to soak in properly for around 10 minutes, then gently scrape off the worst of the build-up with a plastic scraper. Once you have got this far you are ready to lay in the kitchen foil.
Use a decent quality kitchen foil, the thicker the better, and triple layer it and turn in the edges so it looks like a tray. Place this into the bottom of your grill, and then add about a quarter-inch deep layer of sand into it. This will help to absorb the fat and excess juices that drain from the grill during cooking, and make your life MUCH easier in the long run.
After several uses, simply remove the whole tray and discard it. Give the inside of the grill a quick brush and wipe, and insert another of your home-made foil trays to keep your BBQ clean for the next few uses.
If you don’t mind spending a little extra money, you can use a catering foil tray and dispose of it after every few uses… just use common sense and get rid of it when it appears well past its best.
Another tip you can try, is to pour leftover coffee on the grill. Clean off with a dry cloth. For a really good clean, spray the grill with your regular oven cleaner and leave it in a plastic garbage bag overnight. Hose it down the next day, and you should have a gleaming grill that is ready to use.
You can also add vinegar or dish washing lotion to the water for additional cleaning power.
Another well-used grill cleaning method is to simply rub the grill in the sand. This will remove most of the grease, etc. Once you have done this, hose down the grill. Depending on how caked the grill is, you may have to repeat this process 2 or 3 or times, but it is worth the effort.
Gas taps often become hard to use during the colder months, causing plastic knobs to crack and in the worst cases, break. Remove the plastic knobs and spray the area with a light oil to loosen them. You can also try using a small amount of machine oil to each tap and then cover them with a light grease to prevent the oil from escaping.
If one or more of your burners doesn’t produce a strong blue flame then it may be because a gas jet has become clogged.
If you lift the burner out of the barbecue you will see small brass nozzles called venturis. These are like a small raised nut with a tiny hole through them. They can be simply removed with a small spanner. If you can’t clear the blockage, buy new nozzles ones from a specialist supplier.
Insects tend to nest inside venturis when they are not in use, and the openings can become blocked. Use a venturi brush to clean the openings of the venturis. If you won’t be using your grill for a long time, consider using some venturi covers to prevent anything from getting inside.
Reconnect the gas supply and check the connections by coating them with a 1:1 mix of dishwasher liquid and water. Any failings in the gas supply will be easily detected at this point and you will know that you will need to do something about repairing it. You can start off by tightening the connections or replacing the seals, and if this doesn’t work, then you should replace the faulty unit as per the manufacturers instructions or return it to your local service centre.
Barbecues with wooden trolleys can be kept in fine fettle by re-oiling them once a year. All you have to do is give the trolley a gently sanding with some high grit paper and then use a suitable furniture oil or a specially formulated barbecue trolley oil. This will not only soak through oil stains on the top of your trolley but help prevent new stains from forming.
Volcanic rocks need care too, if you use them. Ensure that you clean or renew them every year as they always become clogged with fat and oil. Remember to discard the old sand from the drip tray, clean the tray and give it a spray of cooking oil before lining it with aluminium foil. Place new washed sand on top of the foil to help keep it clean.
If your volcanic rocks are showing signs of cracking, you can replace them you may consider replacing them with porcelain briquettes. These disc-shaped “rocks” are less porous than volcanic rocks and they are considerably easier to keep clean.
If you live near the sea or in an area where the salt-air density is high, please note that will need to take extra time and precautions to ensure that your grill is not unduly subjected to the elements which will invariably lead to failing components and rust.
Wash the outer surface periodically with fresh water and dry it off straight away for the best results.
During the early part of the year, a journey around the garden leaves us looking at the remains of last years outdoor cooking activities. Often, our grills are left outside in the elements, uncovered, and in many cases have seen far better days.
It is this time of year that we start to think about cooking our favourite barbecue food outside during the warmer months with our friends and family, but before we are ready to start throwing charcoal and fire-lighters onto the barbecue, it is time to turn our attention to cleaning our cooking hardware in order to get things off to a hygienic start.
BBQ cleaning methods
Wire brushing
A stiff wire brush is a huge help in cleaning your grill. Simply give your rack a thorough scrubbing before and after each use. If you have used oil to coat your rack, getting the grill clean should be easy with a brush alone. Brass-bristle brushes are especially good for cleaning porcelain-coated grills since they won’t damage the porcelain.
Grill Stones
Grill stones are specially designed to help get grease and stuck-on food off of your grill. They look similar to a large pumice stone with a handle to help make scrubbing easier and is also an excellent heat convector like volcanic rock, ceramic tiles etc. The main difference with a grill stone is that it has no holes, and because of this feature, it greatly reduces the chance of flare-ups and poor cooking. Grill stones are capable of withstanding incredible heat, up to 2000 degrees Fahrenheit. Grill stones are ideal for use on most shapes and sizes of grill as the stones design allows it to work with almost any grill format.
Burning off
This is one of the most common methods of cleaning BBQ grills/grates. All you have to do is leave your barbecue on after cooking once all your food has been removed. Once you have done this for around quarter of an hour, allow the grill to cool down for around 5 minutes and then use an old trowel, or flat piece of metal and gently scrape both sides of the grill to remove the sticky hard residue. Please be aware that ceramic grills can get damaged very easily if too much force is applied with sharp objects, so be careful with your choice of tools.
If you have an old metal kitchen utensil, such as an egg-flipper, these are ideal tools to make the job safer and easier.
However, you should be careful that this method is not prohibited by the grill manufacturer in order that you don’t accidentally void your warranty.
Please ensure your own safety if you use this method by wearing a suitable pair of cooking mitts, or specialised heat resistant gloves.
Soaking
If all else fails, letting your grill racks soak in warm water will help loosen stubborn dirt and food remnants. This can be good for getting the edges of your racks, which are often difficult to scrub properly, really clean.
Oiling the grill
A good way to reduce the pain of cleaning a barbecue is to prevent the worst of the residue from sticking to the grill in the first place. To do this, coat your rack with a layer of oil before you start to cook. This will help you to keep your food from burning and sticking to the grill and will also make cleaning the grill afterwards much easier. Remember to only spray oil onto a cold grill. Spraying onto a fire or hot grill will cause the oil to flare up and could cause serious injury.
Steam cleaning
If you use your barbecue on several occasions throughout the year why not invest in a steam cleaner? This will speed up the time taken to clean your barbecue after use and can be very effective indeed; therefore if you are fed up with scrubbing to remove the BBQ residue, an investment in a steam cleaner can be very useful and time saving.
When you having finished cooking your food, soak an old newspaper in water and place it on top of your warmed grill with the lid firmly shut. After about three quarters of an hour, open the lid and wipe off the residue. Don’t let the newspaper sit on the grill rack for too long, as it will dry out and create even more work for you.
Preventative measures to keep your BBQ clean
Using a cover on your barbecue
The number one way to help keep your barbecue clean is to simply purchase, or make, a cover to place on your unit while it is not in use. In order to give your barbecue some protection from the elements it’s a good idea to cover it with a plastic sheet, or preferably a manufacturers cover that is specifically designed to do the job properly as they generally have a tighter fit and are more effective.
During the winter months you may also remove the grill and store it in a dry place away from the damp and the elements. This will decrease the speed at which the rust forms, and you will benefit the most by doing this in conjunction with the oiling method mentioned above.
This helps to inhibit rust during the months when your barbecue is not in regular use.
The foil “tray”
Now that you have the basics of cleaning the grill covered, you should now turn your attention to cleaning the internals of the barbecue.
After several uses, there is a fair amount of gunk left at the bottom that hasn’t benefited particularly from being left outside in the elements. Over time, this build-up can become unhygienic as well as an additional chore for you to deal with.
Charcoal grills suffer the most from this, and the best way to deal with it without spending a great deal of money is to first clean the inside of the barbecue properly by removing the hard and dry residue first using an old dustpan a brush (something all of us should have in the garage somewhere), and then removing the stuck-on dirt from the edges of the grill using general household cleaners. There are plenty of specific BBQ cleaners available, though these can cost two or three times as much as regular household cleaners. Feel free to give them a try, though from experience, regular cleaners perform the task adequately.
Simply spray on a decent amount of the fluid and allow it to soak in properly for around 10 minutes, then gently scrape off the worst of the build-up with a plastic scraper. Once you have got this far you are ready to lay in the kitchen foil.
Use a decent quality kitchen foil, the thicker the better, and triple layer it and turn in the edges so it looks like a tray. Place this into the bottom of your grill, and then add about a quarter-inch deep layer of sand into it. This will help to absorb the fat and excess juices that drain from the grill during cooking, and make your life MUCH easier in the long run.
After several uses, simply remove the whole tray and discard it. Give the inside of the grill a quick brush and wipe, and insert another of your home-made foil trays to keep your BBQ clean for the next few uses.
If you don’t mind spending a little extra money, you can use a catering foil tray and dispose of it after every few uses… just use common sense and get rid of it when it appears well past its best.
Another tip you can try, is to pour leftover coffee on the grill. Clean off with a dry cloth. For a really good clean, spray the grill with your regular oven cleaner and leave it in a plastic garbage bag overnight. Hose it down the next day, and you should have a gleaming grill that is ready to use.
You can also add vinegar or dish washing lotion to the water for additional cleaning power.
Another well-used grill cleaning method is to simply rub the grill in the sand. This will remove most of the grease, etc. Once you have done this, hose down the grill. Depending on how caked the grill is, you may have to repeat this process 2 or 3 or times, but it is worth the effort.
Gas taps often become hard to use during the colder months, causing plastic knobs to crack and in the worst cases, break. Remove the plastic knobs and spray the area with a light oil to loosen them. You can also try using a small amount of machine oil to each tap and then cover them with a light grease to prevent the oil from escaping.
If one or more of your burners doesn’t produce a strong blue flame then it may be because a gas jet has become clogged.
If you lift the burner out of the barbecue you will see small brass nozzles called venturis. These are like a small raised nut with a tiny hole through them. They can be simply removed with a small spanner. If you can’t clear the blockage, buy new nozzles ones from a specialist supplier.
Insects tend to nest inside venturis when they are not in use, and the openings can become blocked. Use a venturi brush to clean the openings of the venturis. If you won’t be using your grill for a long time, consider using some venturi covers to prevent anything from getting inside.
Reconnect the gas supply and check the connections by coating them with a 1:1 mix of dishwasher liquid and water. Any failings in the gas supply will be easily detected at this point and you will know that you will need to do something about repairing it. You can start off by tightening the connections or replacing the seals, and if this doesn’t work, then you should replace the faulty unit as per the manufacturers instructions or return it to your local service centre.
Barbecues with wooden trolleys can be kept in fine fettle by re-oiling them once a year. All you have to do is give the trolley a gently sanding with some high grit paper and then use a suitable furniture oil or a specially formulated barbecue trolley oil. This will not only soak through oil stains on the top of your trolley but help prevent new stains from forming.
Volcanic rocks need care too, if you use them. Ensure that you clean or renew them every year as they always become clogged with fat and oil. Remember to discard the old sand from the drip tray, clean the tray and give it a spray of cooking oil before lining it with aluminium foil. Place new washed sand on top of the foil to help keep it clean.
If your volcanic rocks are showing signs of cracking, you can replace them you may consider replacing them with porcelain briquettes. These disc-shaped “rocks” are less porous than volcanic rocks and they are considerably easier to keep clean.
If you live near the sea or in an area where the salt-air density is high, please note that will need to take extra time and precautions to ensure that your grill is not unduly subjected to the elements which will invariably lead to failing components and rust.
Wash the outer surface periodically with fresh water and dry it off straight away for the best results.
admin in Cooking Tips am December 08 2009 » 0 comments
Barbecue in Your Crockpot – Easy Shredded Barbecue Pork Recipe
Joan Jones
Save money on dinner tonight by using your crockpot to make your own shredded barbecued pork. This recipe, along with my special homemade barbecue sauce, is not only delicious but easy to prepare.
Slow cookers are great for budgeting both time and money. Cooking in a crockpot will tenderize less expensive cuts of meat and energy use is low too because a crockpot takes less energy to create a tasty meal than baking it in your oven.
With a little planning ahead, crockpots can save you lots of time in answering that age-old question ; “What’s for dinner?”
How to Make Shredded Barbecue Pork
Start with a four pound pork roast. Place it in your crockpot with a sliced onion and enough water to fill 2/3 of the slow cooker. Season with salt and pepper, Cover and cook pork on low for 8 to 10 hours.
While the pork roast is cooking, prepare this homemade barbecue sauce, a favorite recipe of my grandmother’s.
Ingredients for Barbecue Sauce
2 tsp margarine
1 medium onion chopped
1 Tbs Worcheshire sauce
2 Tbs vinegar
4 Tbs brown sugar
4 Tbs lemon juice
1 tsp dry mustard
1 c catsup
Melt margarine or butter over low heat. Add other ingredients and blend.
Once you’ve made your barbecue sauce, refrigerate until the meat is done.
When your pork roast is finished cooking, take it out of the slow cooker and throw away the water and onions.
Let the pork cook and then, using a fork, pull the meat apart. Once you’ve shredded all the meat, return it to the crockpot. Add the homemade barbecue sauce and mix thoroughly with the shredded pork.
Cook on medium for 1-3 hours, or until the onions are soft.
Serve the shredded barbecued pork on a large, whole wheat bun with baked beans and a salad for a complete dinner idea.
© Copyright 2008 by Joan Jones
Save money on dinner tonight by using your crockpot to make your own shredded barbecued pork. This recipe, along with my special homemade barbecue sauce, is not only delicious but easy to prepare.
Slow cookers are great for budgeting both time and money. Cooking in a crockpot will tenderize less expensive cuts of meat and energy use is low too because a crockpot takes less energy to create a tasty meal than baking it in your oven.
With a little planning ahead, crockpots can save you lots of time in answering that age-old question ; “What’s for dinner?”
How to Make Shredded Barbecue Pork
Start with a four pound pork roast. Place it in your crockpot with a sliced onion and enough water to fill 2/3 of the slow cooker. Season with salt and pepper, Cover and cook pork on low for 8 to 10 hours.
While the pork roast is cooking, prepare this homemade barbecue sauce, a favorite recipe of my grandmother’s.
Ingredients for Barbecue Sauce
2 tsp margarine
1 medium onion chopped
1 Tbs Worcheshire sauce
2 Tbs vinegar
4 Tbs brown sugar
4 Tbs lemon juice
1 tsp dry mustard
1 c catsup
Melt margarine or butter over low heat. Add other ingredients and blend.
Once you’ve made your barbecue sauce, refrigerate until the meat is done.
When your pork roast is finished cooking, take it out of the slow cooker and throw away the water and onions.
Let the pork cook and then, using a fork, pull the meat apart. Once you’ve shredded all the meat, return it to the crockpot. Add the homemade barbecue sauce and mix thoroughly with the shredded pork.
Cook on medium for 1-3 hours, or until the onions are soft.
Serve the shredded barbecued pork on a large, whole wheat bun with baked beans and a salad for a complete dinner idea.
© Copyright 2008 by Joan Jones
admin in Crockpot Recipes am December 04 2009 » 0 comments
Barbecue – 4th of July Party Ideas
Jillian Gallo
Party Ideas and themes are always changing, but in the summer we can always count on the Barbeque 4th of July party! Barbecues are also big time summer parties, so make sure to get the hamburger recipes ready. One of the biggest parties planned for the summer is the 4th of July barbecue. Happy Birthday America and to my sister. Since my sister, Joy, was born on the 4th, we always have a big barbecue bash…and it always ends at the fireworks display in my town.
Start The Barbecue With Dip Recipes
We begin the barbecue with chip and dip recipes we have been making for years. Every once and a while we find a delicious and easy dip recipe we add in with our old favorites, but for the most part we use the traditional recipes we grew up with. Bruschetta is an easy one to prepare and it is refreshing on a warm summers day. I like to use quick Mexican recipes too. Dips made with Salsa and black beans are among my favorites. The dip bowls get cleaned out rather quickly, everyone seems to come to our barbeque hungry.
Get Out The Hamburger Recipes
We use the Hamburger Recipes my mother used when we were growing up, but we have taken them to a new level of hamburgerness. I only use the hamburger meat I buy at my small town deli, which has a butcher section. They have the best chop meat I have ever tasted. I use some of it plain. It’s so good you don’t even need to add any seasoning to it. Other burgers we add onions to, some get a little barbeque sauce and some get the whole egg and bread crumb treatment.
Can I Have Some Cheese Please
Almost as important as the hamburgers are the buns. But then there is the cheese. We’ve got Provolone, Cheddar and good old American…and don’t forget the spicy Jack and Peppers. Everyone in my house loves cheese…and of course, the birthday girl doesn’t eat a hamburger with out it. So, at her 4th of July birthday party…cheese is a necessity.
Hot Dogs
Another traditional part of our birthday barbeque are the hot dogs. These frankfurters are placed in their long buns with mustard and just the right amount of sauerkraut for all those party guests who have been craving a hot dog since they walked in the door. I never ever even think about eating a hot dog the entire rest of the year…but I have to have a well done grilled dog every at 4th of July party. I don’t need the baked beans, cooked in the oven with molasses, some do as an accompaniment, but we do serve it at our bbq.
Summer Salad Recipes
Our bbq has to include the macaroni and potato salad recipes we have served for years. I still love our family’s macaroni salad recipe best of all the many I have tried through the years. It’s plain, really. We dice up onions and celery, add it to the cooked elbow macaroni and add mayonnaise. You can add salt if you like, or not…that’s all preference. That’s it. There’s no secret ingredient to make it special or zippy. It’s plain and it’s the best macaroni salad I have ever had. Our potato salad is pretty much the same. No special additives, no extra egg in the mayo, not even any of the dozens of spices that fill my kitchen. The secret to the wonderful taste of our summer salads is their simplicity. Now, of course we have other recipes, that are spiced to the hilt, and hot to the taste, but they are not my favorites. Our macaroni and potato salad bowls are always empty at the end of the day. I wonder if anyone knows we made extra and have it hidden in the refrigerator for tomorrow!
Fourth of July Cupcakes Make A Bang!
4th of July cupcakes are fun and easy to make. We always make several dozen and decorate them in red, white and blue. These patriotic colors are tradition with us, as well as most of America, on the fourth of July. We use white frosting, blue berries and strawberries to design little flag like cupcakes and cakes. There are some great sugar decorations shaped like flags and stars. Use them along with some flag picks and you’ve got some great looking patriotic cupcakes. My favorite cupcakes are the ones with the sparklers in them! You just have to keep them away from the kids, because they want them too. We only put a few of them out on the cupcake tray. It looks so cool, but we don’t want anyone to get burnt, so we are careful with them. I can remember sparklers on the 4th of July for as long as I can remember. Another part of our families tradition that still warms my heart.
Watermelon and Fruit
Our family has always served a big watermelon, cut out and shaped like a serving bowl, filled with every seasonal fruit you can imagine. The main color theme is, of course, red, white and blue. Most of the white is supplied by the ice cream and whipped cream we pile the fruit on. Very red, white and blue, we are patriotic, and very delicious too. It’s a refreshing treat at the end of a hot summer’s day.
Fireworks for Joy
After all the hamburgers and hot dogs have been grilled and the ice cream is beginning to melt, we all know it’s time to go to the park by the High School to claim the spot where we can lay down our blanket. This is where we can hang out, listen to the music from the speakers our town has set up and greet our neighbors as they arrive. There we all wait, until it’s dark and we hear that first roar. Everyone looks up, and there in the night sky, light burst forth. I love fireworks…and there we stay. Among the noise that explodes every few seconds you hear the oohs and ahh’s of the crowd. Everyone more amazed by each new design in the sky than the last. Too soon, our light show is over and the town gathers up their blankets and chairs to head home.
Another 4th of July is almost over. Now it’s time to go home, eat up the left overs and talk about the fun day…oh…and Joyce gets to open up her birthday presents, while we sing “Happy Birthday” over her cake!
Party Ideas and themes are always changing, but in the summer we can always count on the Barbeque 4th of July party! Barbecues are also big time summer parties, so make sure to get the hamburger recipes ready. One of the biggest parties planned for the summer is the 4th of July barbecue. Happy Birthday America and to my sister. Since my sister, Joy, was born on the 4th, we always have a big barbecue bash…and it always ends at the fireworks display in my town.
Start The Barbecue With Dip Recipes
We begin the barbecue with chip and dip recipes we have been making for years. Every once and a while we find a delicious and easy dip recipe we add in with our old favorites, but for the most part we use the traditional recipes we grew up with. Bruschetta is an easy one to prepare and it is refreshing on a warm summers day. I like to use quick Mexican recipes too. Dips made with Salsa and black beans are among my favorites. The dip bowls get cleaned out rather quickly, everyone seems to come to our barbeque hungry.
Get Out The Hamburger Recipes
We use the Hamburger Recipes my mother used when we were growing up, but we have taken them to a new level of hamburgerness. I only use the hamburger meat I buy at my small town deli, which has a butcher section. They have the best chop meat I have ever tasted. I use some of it plain. It’s so good you don’t even need to add any seasoning to it. Other burgers we add onions to, some get a little barbeque sauce and some get the whole egg and bread crumb treatment.
Can I Have Some Cheese Please
Almost as important as the hamburgers are the buns. But then there is the cheese. We’ve got Provolone, Cheddar and good old American…and don’t forget the spicy Jack and Peppers. Everyone in my house loves cheese…and of course, the birthday girl doesn’t eat a hamburger with out it. So, at her 4th of July birthday party…cheese is a necessity.
Hot Dogs
Another traditional part of our birthday barbeque are the hot dogs. These frankfurters are placed in their long buns with mustard and just the right amount of sauerkraut for all those party guests who have been craving a hot dog since they walked in the door. I never ever even think about eating a hot dog the entire rest of the year…but I have to have a well done grilled dog every at 4th of July party. I don’t need the baked beans, cooked in the oven with molasses, some do as an accompaniment, but we do serve it at our bbq.
Summer Salad Recipes
Our bbq has to include the macaroni and potato salad recipes we have served for years. I still love our family’s macaroni salad recipe best of all the many I have tried through the years. It’s plain, really. We dice up onions and celery, add it to the cooked elbow macaroni and add mayonnaise. You can add salt if you like, or not…that’s all preference. That’s it. There’s no secret ingredient to make it special or zippy. It’s plain and it’s the best macaroni salad I have ever had. Our potato salad is pretty much the same. No special additives, no extra egg in the mayo, not even any of the dozens of spices that fill my kitchen. The secret to the wonderful taste of our summer salads is their simplicity. Now, of course we have other recipes, that are spiced to the hilt, and hot to the taste, but they are not my favorites. Our macaroni and potato salad bowls are always empty at the end of the day. I wonder if anyone knows we made extra and have it hidden in the refrigerator for tomorrow!
Fourth of July Cupcakes Make A Bang!
4th of July cupcakes are fun and easy to make. We always make several dozen and decorate them in red, white and blue. These patriotic colors are tradition with us, as well as most of America, on the fourth of July. We use white frosting, blue berries and strawberries to design little flag like cupcakes and cakes. There are some great sugar decorations shaped like flags and stars. Use them along with some flag picks and you’ve got some great looking patriotic cupcakes. My favorite cupcakes are the ones with the sparklers in them! You just have to keep them away from the kids, because they want them too. We only put a few of them out on the cupcake tray. It looks so cool, but we don’t want anyone to get burnt, so we are careful with them. I can remember sparklers on the 4th of July for as long as I can remember. Another part of our families tradition that still warms my heart.
Watermelon and Fruit
Our family has always served a big watermelon, cut out and shaped like a serving bowl, filled with every seasonal fruit you can imagine. The main color theme is, of course, red, white and blue. Most of the white is supplied by the ice cream and whipped cream we pile the fruit on. Very red, white and blue, we are patriotic, and very delicious too. It’s a refreshing treat at the end of a hot summer’s day.
Fireworks for Joy
After all the hamburgers and hot dogs have been grilled and the ice cream is beginning to melt, we all know it’s time to go to the park by the High School to claim the spot where we can lay down our blanket. This is where we can hang out, listen to the music from the speakers our town has set up and greet our neighbors as they arrive. There we all wait, until it’s dark and we hear that first roar. Everyone looks up, and there in the night sky, light burst forth. I love fireworks…and there we stay. Among the noise that explodes every few seconds you hear the oohs and ahh’s of the crowd. Everyone more amazed by each new design in the sky than the last. Too soon, our light show is over and the town gathers up their blankets and chairs to head home.
Another 4th of July is almost over. Now it’s time to go home, eat up the left overs and talk about the fun day…oh…and Joyce gets to open up her birthday presents, while we sing “Happy Birthday” over her cake!
admin in Holidays am December 02 2009 » 0 comments