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Tips in Preparing Tasty Home Cooked Barbecue

Pork, Beef, Lamb and Chicken! Whatever it is, as long as it is barbecue, many people will surely love it. Weekends couldn’t get any better than when spent with friends, loved ones and barbecue.

It does not take a genius to make a great tasting home cooked barbecue; it only needs imagination, creativity and a little bit of patience.  A great tasting barbecue is cooked slowly with a moderate heat within a considerable length of time.

Barbecue is not like grilling which takes less cooking time since the heat temperature is much higher. The reason for such cooking method is to allow the flavors of the meat to be absorbed while making it tender.  Most people exaggeratedly describe it as “falling of the bones”.

Trick and Tips

  • A good smoker or grill is the most basic and important aspect of barbecuing. As mentioned earlier, the heat must be controlled and maintained. This is to prevent the meat from being burned outside and dry. In addition, choosing a good type of wood chips is also a factor. Since the smoky flavor that the chip gives add more appeal to your barbecue.
  • Preparing the meat ahead of time is also important. It should be in a room temperature, and well marinated. The marinade you use is up to your own preference. It can be hot and spicy, sweet or some like it a little bit of everything. One should also remember to save the marinade, since it can be used to make your barbecue sauce. It will make the sauce better tasting because of the juices and meat flavors mixed into it.
  • When cooking the meat, try not to get excited and flip it as you like. This will cause the juices and flavor to drip out of the meat then everything will be dry. Tasty barbecues are cooked with patience. Flipping it once to three times be okay, without pressing it. Covering the meat while cooking is also great in keeping the heat and infusing the smoky flavor into the meat.
  • A little help from the kids is also a fantastic idea. Making the work less tiring while having some time bonding with your family. Giving the kids some easy chores or task during this weekend barbecuing activity would let them learn a thing or two about being responsible.
  • There is also a theory of resting the meat first before cutting it. In this manner, you are allowing the juices to get back inside the meat thus making it tastier. Apart from it, you also prevent all the juices from running over the serving plate and making everything look messy. The theory is to allow the meat fibers have some time to relax and take in the flavors after removing from the intensity of the heat.
  • Eat and serve with love. This way, all the family members will enjoy the food and remember the good things of the activity. Making home barbecuing stress and anxiety free will result to a more quality family bonding time.

Summing it all up, home cooked barbecue is great in many ways.  Always remember that the best barbecue is mostly a product of patience and perfect fire-tending. For each part of the meat – the shoulder, ribs, brisket, etc., must be cooked in different length of time.

Only the best and keenest personal observation will allow an individual to master the skill of cooking home-made barbecues. Not to mention the fact that you also need to be keen in choosing your barbecue equipment and wood chips in order to come up with great tasting barbecue.

Weekend barbecue can be a source of family bonding time. Share the laughter and fun of cooking home-made barbecue with your friends and loved ones. It will not only allow you to indulge in its mouth-watering taste, but you will also get the chance to enjoy each other’s company.

Lastly, it releases your inner cave man attitude which is always craving for adventure and the great outdoors.

About the Author:

Ryan Rivera used to suffer from panic attacks for seven years.  He now advocates healthy living as the best weapon against anxiety, panic and depression.  You can read more of his articles at Calm Clinic

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How to Grill the Perfect Steak

Let’s get one thing established before we go too far: the concept of “perfect” varies from person to person. So in this article what we’re aiming for as perfect is this: a steak that has a decent charred crust and is right around medium rare. Have a read through and follow the directions and you should be well on your way to attaining this.

To start with you need a good cut of meat. A good thick piece of meat is highly recommended. Try and pick something up that is about an inch and a half thick. The other dimensions of the steak are largely irrelevant, though a 12-16 ounce piece of meat is a good weight to begin with.

When you’re getting ready to start cooking, make sure to pull the steaks out beforehand. Depending on how warm the environment is, and how cool your refrigerator is set to keep food, you’ll need about 20-60 minutes for them to come up to about 68-70 degrees, which is ideal for aiming for a rare or medium rare finish. (Blue finishes benefit from thicker steaks and colder starting points, and medium and well will do better warmer and thinner.)

Prepping your coals is best done by getting a good set of half-white briquettes and using them on half the grill, while the other half remains unheated. This is important so you can pull the steaks off the heat if there’s a flare-up, which can burn the outside and leave the center cold. Leaving the lid closed for a couple of minutes after doing this will bring the grill up to the proper heat.

Before tossing the steaks on the grill you should apply melted unsalted butter (lightly) either by dipping the meat or brushing it, and then add freshly ground salt (a lot) to help build a great crispy crust. If you’re partial to pepper you should also grind some up and spread it across the steaks at this point, though it’s not a critical part of the process. Right before placing them on the heat you can compress the sides of the steaks in order to get as much height out of the meat as possible.

When you place the steaks on the grill watch for flare-ups from the butter and fat. If you get one at any point you should shift the steaks off the heat without flipping them. Now, there are a few different theories as to how often flipping should take place. Some people subscribe to the single flip method of cooking. Others insist on two. But what you should aim for here is to flip the steaks three times. Go ahead and leave the steaks on for about three to three and a half minutes each time (taking care to avoid burning through those flare-ups by sliding the steaks off the heat until they pass) for a total of six and a half to seven minutes per side.

Now, this should give you steaks that are medium rare. The absolute best way to test this it is to check the center with a meat thermometer. It should be right around 120 degrees. A little bit less should also prove sufficient, and a little bit more just means you’re going to see a medium rarity.

Remember to let your steaks sit for between 3.5-5 minutes before cutting into them in order to let them finish cooking (through residual heat) and to let the juices properly infuse the meat. They’ll just run all over the place if you cut too soon! Serve the steaks up with sides as you prefer. I’m partial to corn on the cob or a baked potato, and a fresh garden salad.

Finally, when your steaks are prepared this way they should require no additional condiments except perhaps pepper if you left it off originally. And even if you’re one of those steak sauce adherents, you owe it to yourself to try the meat unadorned before you cover up its natural flavors. Flavors which have been enhanced with the butter coating and generous amounts of salt.

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Best Barbecue Recipes For This Summer

It is time for the summer sun to shine, and when it does decide to show itself, there is nothing better to do than inviting friends round and getting the barbecue out. When that time comes you need to be prepared to be able to whip up some tasty food for your guests.

It may have been a while since you last cooked on a barbecue: the barbecue itself is no doubt covered in cob webs.  But don’t worry…clean off your grill and get ready to entertain!  Here are some easy recipes you can make on a barbecue for your friends or family.
 

Cheese Burger

This burger is easy to make, and as you probably know burgers are a staple at barbecue events.

Time to prepare: 25 minutes
Time to cook: 10-30 minutes
Serving Number: 4

Ingredients:

  • 700g beef mince/turkey mince/chicken mince (depends on what type of burger you want)
  • 1 onion, chopped finely
  • 1-2 chillies (depends on how hot you would like your burgers to be)
  • Handful of parsley, roughly chopped
  • 1 tbsp olive oil
  • A pinch of salt and pepper
  • Cheese slices
  • 4 buns (buns specially made for burgers are good)

 
Directions:

  1. Light the barbecue.
  2. Heat a frying pan for a few minutes, add the olive oil and the chopped onion. Cook for 3-4 minutes until the onion is softened. Take the pan off the hit an allow the onions to cool down slightly.
  3. Place the mince, chillies, parsley, salt and pepper into a large bowl. Once the onions are cooled add them as well, then mix together.
  4. Divide the mixture into 4. Mould the mixture with your hands to form a burger shape.
  5. Add the burgers to the barbecue, cook for 3-6 minutes on each side until the meat is fully cooked. On the last minute add a slice of cheese to each burger.
  6. Place the burger into a bun and enjoy!

 

Sticky Chicken Drummers

This recipe takes no time at all to prepare and will offer all your costs something unique and really tasty.

Time to prepare: 5 minutes
Time to cook: 35 minutes
Serving Number: 8

Ingredients:

  • 16 average size chicken drumsticks
  • 4 tbsp soy sauce
  • 2 tbsp pure honey
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato purée
  • 2 tbsp Dijon mustard

 
Directions:

  1. Light your barbecue.
  2. Add the soy sauce, honey, Dijon mustard, tomato purée and extra virgin olive oil to a bowl and mix well.
  3. Make a few slashes on every drumstick.
  4. Add the mixture to the chicken, make sure that all the chicken drumsticks are coated well.
  5. Leave it to marinate for 30 minutes.
  6. Add the drumsticks to the barbecue and cook for 35 minutes until fully cooked. Make sure to keep turning the drumsticks regularly.

 

Pork and Pineapple Kebabs

This recipe is brilliant as it adds a little fruit to your barbecue, the pineapple and the pork really work well together.

Time to prepare: 12 minutes
Time to cook: 12-14 minutes
Serving Number: 4

Ingredients:

  • 450g boneless pork chops
  • 20 chunks of pineapple cut into 1 inch squares
  • 2 green peppers also chopped into 1 inch squares
  • 1/2 red onion chopped into chunks
  • 400g barbecue sauce
  • Handful of rosemary chopped finely

 
Directions:

  1. Light your barbecue.
  2. Mix the rosemary and roughly 2/3 of the barbecue sauce.
  3. Pour onto the pork chops, ensure that they are covered well.
  4. Put in the fridge for 30 minutes to marinate.
  5. Remove from the fridge, add the chops, pineapple,peppers and onions to 8 skewers.
  6. Put on the barbecue for 12-14 minutes until full cooked.

 

Simple Salad

A barbecue can never be complete until there is a salad on the table here is one you can rustle up in an instant.

Time to prepare: 5 minutes
Serving Number: 4

Ingredients:

  • 450g cherry tomatoes
  • 50g rocket
  • Pinch of salt & pepper
  • 4 tbsp extra virgin olive oil

 
Directions:

  1. Cut the cherry tomatoes in half and toss with the salt and pepper.
  2. Add the rocket and toss again.
  3. Put the salad in a bowl and drizzle with the extra virgin olive oil.
  4. Serve to your guests.

 
All theses recipes are easy to make and will make your barbecue great. Add the recipes to your cookbook as you can always use them again when the sun decides to shine.
 
 
Guest blogger: This blog is presented by bbqpro.co guest blogger, Victoria Abrams. Vic is writing for Nigella Lawson, an English food writer, journalist and broadcaster. Nigella is the author of 9 best selling cookbooks and featured in several TV shows around the globe.

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