Posts Tagged ‘Recipe.’

Herbal Recipe for Kabobs on the Grill

Date October 24th, 2011 User admin

Herbal Recipe for Kabobs on the Grill

Oh to barbecue!!

Whether you prefer charcoal or gas…it’s the age-old question.  Who amongst us, whether it be male or female (especially the male) doesn’t love the flavor, aroma and all the ‘prestige’ of barbecue dining? It’s a chance to get outdoors with family and friends and to enjoy a nice cocktail or two on a lazy afternoon.  It gives the women folk a break from cooking, to turn it over to the male gender…and boy do they enjoy it, and so does she!

There is something about barbecuing outdoors.   I personally prefer charcoal; the flavor is unbeatable especially if you add a bit of hickory wood to the barrel of coals.  No matter what type of meat or vegetables you’re grilling, hickory seasoning can turn a plain old burger into something scrumptious!

However, barbecue dining is just as much about seasoning as it is to the fire and meat. Many herb enthusiast’s who grow their own herbs, flowers and produce, do so with the intent to enhance their barbecuing experience as well.  Many have found that the herbs stem of a rosemary, basil or sage bush are extremely rich in oils, perfect to use as a rub, baste or to even skewer meat.  What once was just a backyard pleasure has now kicked it up a notch turning a barbecue experience into a backyard culinary delight!

If you have ever tried your hand at grilled kabob’s, you may just want to take a fresh look at shish kabobs skewers produced straight from your very own herb garden plants.

Certain herb bushes have an unusually, long straight stem. The best herbs to grow are rosemary, bay, sage, oregano and tarragon.  First of all, they are basically free and second; the wood of the herbs stem contains oils of the herb, which makes it perfect to season your meat on a flavored skewer from the inside out.

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When your grilled kabobs are basted with an herb brush, the leaves of the herb sprig become “bruised” when heated. This lets out the natural oils of the plant, therefore it makes it delectably charming to your meats! Essentially you are making herb oil.

You will want to be on the look out for the strong, stiff stems that have hardened enough to hold up under the weight of your BBQ kabobs.  To make it easier to puncture your meat or produce, whittle the stiffer end of the herbs stem into a point. A rosemary skewer is particularly great for portabella mushrooms and fast-cooking barbecue vegetables.

If you are an avid BBQ griller or you have a special occasion in the near future, you will need to collect plenty of big sprigs to make your herb brush and shish kabob skewers. They tend to be quite rare at your local nursery or produce store, but then again, why bother searching when you can gather them up right from your very own home herb garden.

A traditional barbecue brush can be costly to replace, it you are constantly barbecuing. Why not use an herb brush you have created from your very own home herb garden instead. However, a word of warning, once you taste the difference of this method of grilling kabobs with an herb brush, your grilling experience will never taste quite the same.  You will want to make a new herb brush each time you barbecue, so be sure to leave enough material in your herb garden for future pickings.

To create an herb brush, you will first need to look for stems to make 6 inch skewers or longer from a variety of herbs in order to create a handle.   Attach a wire or twine to the bundled herbs stem for the handle.  Make sure you have plenty of clean fresh leaves on the upper branches in order for the basting to create its full effect.   After that, tie in some of the more fragile herbs like basil.  A solo basil brush tends to be a bit floppy, so you will want to add a strong framework with other herbs…Besides….what better way to enhance the flavor of your meat kabobs? Along with the basil you may want to tie in a bit of chives, dill, mint, thyme or cilantro/coriander.  Remember, you are going to be applying some amount of pressure to the surface of your grilled barbecue fixings, so you will want a strong herb brush.

In the turn of the growing season when BBQ grilling, why not toss some of your “turned up bushes” from your yard onto the grill to “squeeze out” the last remaining resources of your garden.  What better way to get the last drop out of your hard earned labor so to enhance your barbecue dining experience and to enjoy the last bit of flavoring of your grill towards the end of the season!

Learn more about Home Herb Gardens Here! Better yet, pick up your copy of Kali’s e-book: Holistic Herbs~A Beginners Guide to Herbal Gardening Here! There you will find 12 free bonus e-books available for immediate download.

Successful Gardening!
Kali S Winters

Kali S Winters is a gardening enthusiast and author who spends much of her time teaching others how to setup and maintain beautiful, amazing gardens. Discover one of Kali’s free bonus e-books, “101 Holistic Remedies Here! Learn more about Italian Herb Gardens Here! and by signing up for Kali’s Herbal Gardening Mini Course.


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BBQ Rub Recipe

Date October 23rd, 2011 User admin

BBQ Rub Recipe

A good bbq rub recipe is the foundational ingredient for cooking great barbecue.  While bbq sauce can be important, sauce should complement the meat, not BE the flavor.  A good dry rub will permeate the meat and can be the difference between average barbecue and fantastic barbecue.  There are several core spices that make up a great dry rub.

Core Spices

Paprika

Paprika is the spice that makes up the bulk of most good bbq rub recipes.  Paprika is made from sweet red peppers that are dried and powdered.  Most often, paprika originates from Hungary, but today great paprika can come from Spain.  The author tends to prefer ‘sweet Hungarian paprika’.  Paprika tends to give barbecue its beautiful red color.

Chili Powder

Chili powder is a typcially a spice mix primarily made from chili peppers (red, ancho, cayenne, and chipotle). Some mixes will include other spices such as black pepper,mace, coriander, turmeric and others.

Salt

Salt is obvious! Care must be taken because you can easily add too much salt to a rub. Smaller cuts such as ribs or chicken are easy to oversalt. Also, be careful with rubs that are high in salt content if you plan to let the rub cover the meat for long periods of time. High salt rubs can turn the meat ‘hammy’ if allowed to blend with the meat too long. I prefer to use kosher salt or sea with my rubs, but you may want to run it through a spice grinder if your other ingredients are finely ground.

Sugar/Brown Sugar

Brown sugar is typcially a large percentage of the bulk of rib rubs, but is common in many all-purpose rubs. The amount of sugar will depend on how sweet you want your barbecue. It may be necessary to dry out brown sugar to avoid clumping if you are planning to store the rub for some time. Also, be careful with rubs high in sugar because it can easily burn.

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Garlic Powder,Onion Powder,Black Pepper

Add to taste, and these ingredients exist in almost all bbq rub recipes.

Secondary Spices

Cumin

Not a common household spice, but a favorite of the author. Cumin is in the parsley family and has a great aroma. If you have eaten Indian or Persian food, you have had an abundance of this spice. This is a core spice for many Mexican and in nearly all Tex-Mex dishes. I love this spice and often have to hold back to keep from putting too much in my rubs. A little known fact is that cumin is the 2nd most used spice in the world (to black pepper).

Coriander

This is another great spice with an identity crisis. Most of the world refers to it as coriander, but in America it is called cilantro, yet, it is also referred to as Mexican parsley, as well as Chinese parsley. Whatever you want to call it, add it to your barbecue rub. But,make sure to use ground (dried) coriander. Cilantro leaves have their purpose, but its sweet, citrus like taste of the leaves is better left for other dishes. This is another spice often used in Asian, Indian and Mexican dishes.

Cayenne Pepper

This is the one to add some heat to your bbq rub recipe.  Go easy with this one unless you like your rub with some kick. Too much kick is possible even for those who dig very spicy rubs. I made the mistake of using fresh ground cayenne for the first time at a barbecue competition…and the judges must have thought it was a hot buffalo wing eating contest. I enjoyed the ribs, but the judges scored me VERY low on taste.

Mixing

Basically,mix your ingredients together and put on your favorite cut of meat and cook to your pleasure. A few hints. Keep in mind that ribs have a small surface area, so a little rub goes a long way. Just the opposite effect with an eight pound Boston Butt or 12 pound beef brisket. With the bigger cuts,more rub is better. Also, sweeter rubs seem to do better with ribs and chicken and less sweet for bigger cuts (they cook longer and could burn with high sugar content).

Some cooks will use what is called a mustard slather. They will literally slather Barbecue Rubs yellow mustard on the meat and then apply the rub. The mustard slather tends to bind the rub to the meat so that it will not fall off. I have tried it with mustard and without and cannot tell any appreciable difference.

Here is a great rub base for starting your own rub.  Please experiment!

Basic Barbecue Rub Recipe

5 parts Paprika
3 parts Chli Powder
3 parts Brown Sugar (more for ribs)
2 parts Kosher Salt
1 part each Black Pepper,Onion Powder, Cayenne Pepper
Part can be any measurement – cup, tablespoon, teaspoon

Remember to Experiment with other spices

Commercial Rubs

There are some OUTSTANDING commercial rubs on the market that could save you the pain of making your own. A few names to drop.  Bad Byrons Butt Rub, Billy Bones, Lotta Bull, Texas Rib Rangers and HomeBBQ.com.

Kevin Moore is a barbecue hobbyist and occasional competition barbecue cook.  He enjoys writing about bbq, cooking bbq and most importantly eating great barbecue.  Many backyard cooks are intimidated by the process, but it can be very easy and fulfulling with the right tools.  For additional tips, tricks, techniques and recipes check out CookingGreatBBQ.


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How To Write A Recipe

Date October 12th, 2011 User admin

How To Write A Recipe

It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a “sub assembly” before the preparation into the final assembly.

Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it’s sub assembly state until you’re ready to serve then throw everything together and give it a blast.

I’m a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn’t until last year that a friend suggest I should “bottle” my knowledge and share it but my confidence wasn’t too great because first of all I’m not a professional chef and second I’ve never written a recipe.

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I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. All it took then was to think about how I prepared the meal and write it down.

One thing that really frustrates me is when there’s no clear information about how long the recipe is going to take, admittedly it’s not that important for barbecue recipes because the BBQ cooking is part of the fun and if you’re into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What’s really annoying is when you get half way through a recipe and then see the words “put the mix to one side and marinate overnight”.

So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it’s essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.

There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn’t make sense because I like to see the ingredients together that get mixed together. For example if we’re doing a rub then I would prefer to see all the rub ingredients listed separately, this way it’s clear to read and I don’t forget anything. That’s my way, you may have yours but if together it brings more great recipes to the internet then hopefully we’re onto a winner.

The Barbecue Smoker Recipe Man writes free barbecue recipes & outdoor smoker recipes on gas, charcoal or electric. Outdoor grilling tips, easy fire pit menus, healthy rotisserie suggestions and best homemade bbq sauce recipes are all available at Barbeque Smoker Recipes


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Applewood Smoked Barbecue Chicken Recipe

Date September 22nd, 2011 User admin

Applewood Smoked Barbecue Chicken Recipe

Ingredients

whole chicken
salt and pepper
butter
cajun spice
beer (The darker the better)
Can of chipotle peppers
Generic BBQ Sauce (or make your own)
clove of garlic (crushed and minced)
onion
Hoisin or Char Siu Sauce
honey
soy sauce
red wine
apple Wood chips

Directions

Prepping the grill (gas or propane).

Soak Apple wood chips in apple juice for at least 1 to 2 hours.

Make smoke pouches with a mixture of wet wood and dry (3-1).

Heat one side of grill and throw in the pouch and close lid on high.

When you see smoke, it’s ready.

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Prepping Chicken

Clean and dry chicken.

Rub in Cajun spice, salt, pepper, and butter (inside and out).

Let sit for 1/2 to 1 hour.

Prepare the Glaze

Heat BBQ sauce to a simmer and add the following;

Chopped up the chipotle’s (use accordingly at your descretion)

Peeled and finely chopped the garlic clove

Peeled and finely chopped onion
1/2 cup of Hoisin sauce / Char Siu Sauce
1/2 cup of Honey
1/4 cup of Soy
1/4 cup red wine

Directions

Simmer for 1/2 hour to 45 mins or until the onions are soft and squishy.

USE INDIRECT HEAT to smoke/cook chicken (that means on the side where there is no heat).

Use a Beer can Chicken technique to stand up the bird. Obviously, take a few swigs to clean the pallet.

After about 30 to 40 mins of smoking/cooking, start to turn and baste the bird.

Keep doing this for about 1 1/2 hours (depending on the power of your grill) Don’t let it burn, turn it down if you must.

Poke the bird with a knife in the thigh and look for a clear flow of juice. If juice is clear, it’s ready.

BTW, if there is no more smoke, make another pouch. Make approx. 3 pouches in advance, and keep an eye out for the smoke.

Cooking is my life, having been taught initially by my mother at a very young age, I then moved my career on professionally and now work in a pretigious hotel in Washington D.C. If you enjoy great tasting BBQ food, then I urge you to visit Barbecue Party, where you will find a superb selection of BBQ recipes. You may also like to find out how to make your own homemade barbecue sauce.


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Barbecue Sauce Recipe

Date September 19th, 2011 User admin

Barbecue Sauce Recipe

Alternatively, you can also include espresso to give a deeper colour.

Chocolate gravy – is created from fats, flour, cocoa powder and at times a small quantity of sugar.

Vegetarian gravy – is created in blend of boiled or roasted vegetable stock or broth, which is mixed with stock, flour, and extra fat.

As way as possible attempt and be exact in the measurements to build a very good gravy recipe.

To see extra posts on vegetarianism check out my web-site

You need to have not starve and dwell like a hermit just mainly because you have been diagnosed with diabetes. In reality you can eat a wide variety of small carbohydrate low extra fat food like fish, practically all vegetables other than many with starch material, nuts and fruits like avocado. The only golden rule to be held in brain is to stay clear of all fats and retain low on carbohydrates. Though planning diabetic dessert recipe care will need to be taken that he dessert is made up of plentiful dietary fiber that would combat in bringing down the blood sugar stage. The dessert should be aspect of diabetic diet regime plan and calorie allocation done to the dessert must be lessened correspondingly from some other meal. Under no circumstance the complete calorie intake must be authorized to exceed 1500 calories.

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Crunchy household built cookies could be tried out as a diabetic dessert recipe for diabetes. With a huge spoon of plain flour include a very little baking powder, a little salt. Some butter and just a spoon complete of bakery shortening. Include to this an individual egg blend carefully and select up the mixture in a spoon and bake for about 10 minutes. You now have yummy cookies that you can safely eat.

You can take in securely just one cookie just about every day don’t forget. You can not have the full jar of them. This is because it arrives with fats and oils, and plain flour adds up to the carbohydrate stage and the volume of calories that a cookie supplies must be adjusted in some other diabetic diet program menu.

Perfectly, a brisk exercise that lasts for at minimum an hour everyday is a pure treatment for diabetes to provide down blood sugar amounts. Don’t forget the patient’s full hearted assist to the system is always important. Very low carb diet plan and fiber is very good for decreasing your blood sugar. A leaner human body suits the reduced degree of insulin out there in your entire body. A weight reduction would suggest lower insulin necessity and much better alteration of blood sugar in to vitality. Smart consuming is required to control blood sugar levels. Take in more greens, with very little or no cooking in the sort of salads. Include extra roughage into your diet regime menu. A brown bread as a substitute of a white bread, oatmeal, whole pulses and cereals and whole wheat with bran are the fantastic fiber wealthy meals that you can add to your eating habits to reduced your blood sugar by natural means. This is a healthy cure for diabetes, have been the blood sugar stage could be significantly minimized.

The individual need to comprehend that his body’s insulin is managing low and has to do each point feasible to reverse the predicament.

Interested in blogging, engineering, green issues and organization, true estate and investing. I have spent quite a few a long time writing content, posts, remarks and descriptions for several distinct organisations. I have spent a large portion of my time writing about house and investing, as I also have a private interest in these two places. Pasta tarifi,


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Super Lemon Barbecue Chicken Recipe

Date September 14th, 2011 User admin

Super Lemon Barbecue Chicken Recipe

Bright lemon and roasted garlic make this chicken a wonderful start to a summer picnic or the perfect ending to a relaxing weekend.

Ingredients

1 head of garlic
1 teaspoon extra-virgin olive oil

For the paste

Lemon zest from 2 lemons
2 tablespoons fresh lemon juice, divided
1-1/2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
Kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
1/4 cup dry white wine
1 whole lemon, thinly sliced (optional)

Method

Remove the loose, papery outer skin from the head of garlic. Cut about 1/2-inch off the top to expose the cloves.

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Place on a large square of aluminium foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.

Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.

Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.

Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity.

Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.

Halfway through grilling, slide three lemon slices under the string on top of the breasts.

Transfer the chicken to a platter, loosely cover with aluminium foil, and allow to rest for about 10 minutes before removing the string and carving. Serve warm.

Makes 4 to 6 servings.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of guides, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.


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Get Practicing On Your Hamburger Seasoning Recipe Before The Barbecue Season Starts

Date August 16th, 2011 User admin

Get Practicing On Your Hamburger Seasoning Recipe Before The Barbecue Season Starts

While the snow is still on the ground, you could be perfecting your hamburger seasoning recipe. So by the time you’re ready to pull out the beast – unless you’re one of those winter barbecuing fiends – you’ll be ready and waiting to slap your new concoction on that grill.

There’s much to be said about a good hamburger seasoning recipe. You can start with the basics or find a good foundation and build upon it. Either way, you’ll want to perfect that part beforehand, so you can have fun finessing outdoors. That’s the real point of barbecuing, isn’t it?

Lots of people have a favorite hamburger seasoning recipe, but not everyone is willing to share their secret. So that means you have some work to do. Some of it might involve eating burgers… I know, it’s a lot to ask. But, if you’re serious, then you’ll do that homework.

Among the possibilities for a good foundation are onions, eggs, and some steak spices. You might want to add a little cinnamon, if you dare. Some choose to marinate the meat, but you can also leave that for steaks and chicken and other treats.

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When shaping your burgers, remember that they are going to shrink, and that they might have a tendency to puff up on the grill. So form them accordingly. Experiment with this one.

Make sure you line up some spices and sauce to bring out to the barbecue so that you can continue to flavor them as they cook. It also makes you look like you’re busy… chefs always have something to add, check, and turn.

And as you’re developing your style, work in those condiments too. There’s always processed cheese slices, but nothing beats cheddar, mozzarella, or even cream cheese – you read correctly – under the hood.

Speaking of hoods, try bigger buns for those giant burgers, or something with a sesame seed. Thickly sliced fresh bread can also be a healthy alternative. This one might just help you with practicing your recipe more often.

Then there are pickles, dill or sweet ones, and hot peppers. Relish and ketchup, and mustard, but here you want to live a little and check out one with beer or other flavors. Dijon is good. Don’t forget homemade ketchups and chutneys too. They can be amazing additions.

The best, but not the last, tip is to work with the freshest of ingredients. That means thinking about a good ground beef: lean as they come. You’ll want to make sure your guests come back for seconds.

You never know, this might become an annual ritual… a new hamburger design. There are worse ways to spend winter than over the stove cooking up masterpieces that go down well with everyone.

So good luck with your hamburger seasoning recipe; here’s hoping it will be perfect, or close to it, by the time the snow melts. If not, be brave, and join the millions of Canadians, many of them students, who partake in an annual spring ritual… just don’t forget your hat, also referred to as a toque!

Get started early so that your burgers are the hit of the neighborhood when it’s time to pull that grill out. Be creative with your condiments, and you’ll be pleased with the results.

Author Vincent Peter Platania, Jr. writes about hamburger seasoning recipe. Since 1889 Rawleigh Products markets a line of Good Health Products that possessed both strength and quality.


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How To Make a Homemade Barbecue Hamburger Recipe From Scratch In 5 Easy Steps

Date July 28th, 2011 User admin

How To Make a Homemade Barbecue Hamburger Recipe From Scratch In 5 Easy Steps

The majority of things really worth doing require more than one step to accomplish. Great food requires careful planning, maybe several steps over a period of time and perseverance to don’t give up to see the project right through to the finish. All that is also true about anything like choosing to make awesome homemade burgers. Here’s tips on how to do just that in five simple steps.

Step 1. Choose the best ingredients you can afford, especially the ground beef (minced if you’re a Brit). Get the beef from a local farmers market if you can. This is really crucial since the meat will be best quality, which will show through in the end result. Also the cattle are likely to be organically reared by a local farmer who really cares about their welfare. If you do not really do this step, the results will be just as average as everyone elses.

Anyway, the ingredients you need are:

1 pound (450g) of leanest ground beef

1 medium onion, chopped

A large hens egg

4 slices of bread (cut off the crust)

4 tbsp finely grated parmesan cheese

1 tsp each of salt and pepper

(This should make 4 decent sized hamburgers – double or triple the amounts according to numbers/appetite).

Step 2. Mix it all together in this way: blitz the onion and bread in a food processor (or chop very finely). Then put them in a suitable bowl with the rest of the ingredients and mush the whole lot up with your hands, until it’s evenly mixed and you can squash it out between your fingers.

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Then break it into four roughly equal balls. Next comes shaping the patties. This can be a really important step that will need your full attention and concentration. You must do it this way: Here’s a cool trick if you want uniformly sized and shaped patties: I use a plastic jar lid, it’s about 4 inches across and 1 inch deep, and off a big peanut butter jar.

Gently push the required amount of hamburger into the lid, and use your thumb to press a hollow in the centre of the patty. The key reason why you’ll need this is so that the hamburger won’t bulge in the middle whilst cooking and will cook evenly

Step 3. There are two basic ways to cook a hamburger (beefburger if you’re a Brit) – one is to broil it (that is, grill it, if you’re a Brit), or to grill it over charcoal or gas (i.e. barbecue, if you’re…..nevermind).

Assuming you intend to barbecue, sorry grill it, either over charcoal or gas my tip would be to use a hinged gridiron. The reason for this is to that you can put all the patties in to grill – and when the time comes to turn them over, they can all be turned over in one go. Also, it’s good to use a hinged gridiron – read about these and other BBQ accessories here -  because they are less likely to break up during cooking, and come out looking perfect. This also has the effect of reducing the amount of fat that runs out onto the coals, thus reducing flames – flames aren’t a good thing in barbecuing.

Step 4. Watch how long they cook for – 5-7 minutes in total each side over a medium hot barbecue grill. To explain and elaborate on that a little, concentrate and don’t over cook them, and also don’t allow any flare ups to occur. If there are any flames due to juices dripping on to the coals have a spray bottle on hand to blast them with water.

Step 5. Serve however you like them. In a fresh burger bun is great – but no one says you have to do this. Here are a few extras to try serving with your excellent barbecue hamburgers.

slices of cheese, mature cheddar
sliced pickled gerkins
sliced pickled chillies
ketchup
tomato chutney
mayo
chilli sauce.
In addition, gently toasting the burger buns is a nice touch.

At the conclusion, for those who have stuck with the above mentioned tips completely, you should have succeeded and after this can sit back and relish the rewards of that success. You can be a little bit pleased with yourself and self-satisfied! You set out to realize your main goal and you just succeeded! Now eat your awesome homemade barbecue hamburger recipe and enjoy!

Learn how you can  easily make many more great barbecue recipes  by going to my barbecue grill site at www.barbecue-grill-maestro.com.


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Barbecue Hamburger Recipe With A Whiskey BBQ Sauce!

Date July 22nd, 2011 User admin

Barbecue Hamburger Recipe With A Whiskey BBQ Sauce!

Barbecue Hamburger Recipe With A Whiskey BBQ Sauce!

Secret Restaurant Sauce Recipe

A Barbecue Hamburger Recipe that works well anytime, but is one you may use most often during the summer grilling season.
Are you tired of the same old recipes you use every summer? Then try this secret barbecue recipe for your hamburgers. You’ll be glad you did.

Whiskey Barbecue Sauce Recipe A Real Restaurant Recipe

Preparation time: 15 minutes. Makes 2 cups.

Ingredients:
3 ounces cooked, crumbled bacon

1 1/2 cups of ketchup

1/4 cup of molasses

2 tablespoons cider vinegar

2 tablespoons of Worcestershire sauce

2 tablespoons of your favorite whiskey …or a “touch” more icon smile Barbecue Hamburger Recipe With A Whiskey BBQ Sauce!

2 tablespoons brewed coffee1 teaspoon dry mustard (I use Coleman’s)

1 teaspoon Tabasco

 

Instructions:
Combine all ingredients in a sauce panSimmer for 30 minutes, uncovered, stirring occasionally

Whiskey BBQ Hamburger Recipe: Preparation time: 15 minutes. Serves 4.

Ingredients:

4 hamburger patties, preferably all natural beef

4 hamburger bunsButterMayonnaise

4 slices of Swiss cheese

4 slices of cheddar cheese

8 strips cooked bacon (2 for each burger)

Lettuce leaves4 slices of tomato (1 per burger)

Whiskey Barbecue Sauce (see above)

Instructions:

Begin grilling the hamburger patties to the correct doneness

While the burgers are cooking, prepare the buns by buttering both sides lightly and warming or broiling them

When the buns are warmed, place them side by side

Spread mayonnaise on the top half of each bun and top with lettuce and tomato

When you turn the hamburger patties, place 1 slice of Swiss and 1 slice of cheddar on the patty and then top each with two slices of cooked bacon

Spread the Whiskey Barbecue Sauce on the bottom half ofeach bun and then top with a burger patty

Place burgers on a platter and serve with my potato salad

Enjoy your restaurant barbecue hamburger recipe and the company of those you share it with.

I know I can’t share all of my own secrets to you guys, but if you want restaurant copies recipe there are some books out there. I have tried some of them, and reviewed them on my site here : http://restaurantrecipessecret.blogspot.com/

Luna.

 

 

 


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Portuguese Barbecue Chicken Recipe

Date June 16th, 2011 User admin

Portuguese Barbecue Chicken Recipe

Ingredients:

-2kg chickens ( 1kg each chicken)
-Lemon wedges,
-hot potato chips,

For chilli sauce:
-3 roughly chopped garlic cloves,
-1/4 cup olive oil,
-5-7 small fresh roughly chopped red birdseye chillies,
-1 tablespoon sea salt,
-2 tablespoons fresh lemon juice

Preparation:

For the chilli sauce, in a bowl of food processor place the chillies and the garlic. Then scraping down the side occasionally until the chillies are finely chopped. Now add lemon juice, oil and salt into the bowl and transfer to a plastic container.

Place one of the chickens, breast side up on a work surface and use poultry

shears to cut the the chicken breast in a half and cleaning the bones.
Press the chicken to open flat and cut on eaither side of backbone then discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel.

Repeat these steps with the other chicken.

Preheat your barbecue on high. Make 5 mm deep and 4 cm long cuts into the chicken flesh. Reserve 2 1/2 tablespoons chilli sauce and brush underside of the chicken with the rest of the chilli sauce.

Reduce the bbq grill to medium, then place chicken skin side up on the grill.

Cook for about 10 minutes, brushing with the chilli sauce. Brush the top of the chicken with the rest of the chilli sauce and turn over. Cook for 8 minutes more and when chicken is fully cooked transfer to a plate and
cover loosly with foil.

Set aside for about 5 minutes. Brush the chicken with the reserved chilli sauce and serve the chicken with lemon wedges and hot potato chips.

You can cook the delicious chilli sauce 2-3 weeks before, and store in a fridge for much more better taste.

Serves 4.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of guides, how-to’s, hints, BBQ grills, tips and reviews, with a blog that is updated daily.


Article from articlesbase.com

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