INGREDIENTS:
The following marinade is great on beef, but would work well with chicken breasts. This is a good marinade for barbecuing, but would also work for meat grilled in the oven or on an electric grill.
Cooking times will vary depending on the style of cooking, cut of meat, required doneness, etc.
Ingredients:
Directions:
Technorati Tags: Marinade, BBQ, Grilling, Recipe, Beef, Chicken, Ginger, Orange
From: ReadyMade Blog How To Clean Your BBQ.Here is a great, quick, and non-toxic way to clean your grill, and you can easily do this minutes before a cookout.
You need:
* A bucket of water
* A long handled grill brush — the kind with metal bristles
* Tongs
* A piece of aluminum foil the size of your grill surface
Clean it:
1. Heat up the grill — higher than you generally would want to use it.
2. Put the foil over the grill surface, covering all of the grill bars, and let it sit for a few minutes.
3. Using the tongs, remove the aluminum foil from your grill, and immediately dip the long handled brush in the water and scrub the grill bars. Keep dipping and scrubbing, but the burned-on crud should almost instantly come off the grill.
It makes a lot of steam, so do not lean over the grill when you do this.
Now then, back to the party!
(NC)—Looking for a quick and easy way to liven up your burgers this summer? Here are two terrific recipes you can try on the barbecue. And safe? You bet, says Health Canada, as long as you cook the centre of your burger to a temperature of 71ºC (160ºF). Use an instant-read food thermometer to make sure the burgers are completely cooked. Both recipes are adapted from the Beef Information Centre and are available at www.beefinfo.org
Mexi-Grill Burgers
500 g (1 lb) lean ground beef
75 mL (1/3 cup) salsa
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
5 mL (1 tsp) chili powder
2 mL (1/2 tsp) mustard powder
4 large flour tortillas or onion buns
Sliced onions
Shredded Cheddar or Monterey Jack cheese
Corn relish
In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done, if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in a flour tortilla; and top with onions, cheese and relish. Makes 4 servings.
Greek Burgers
500 g (1 lb) lean ground beef
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
15 mL (1 Tbsp) dried oregano leaves
5 mL (1 tsp) each garlic powder and crushed dried rosemary
2 pitas (20 cm/8" size), halved or 4 hamburger buns
Crumbled feta cheese
Sliced black olives
Chopped red onions, cucumbers and tomatoes
Tzatziki sauce
In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done; if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce. Makes 4 servings.
over at Slashfood.
With the good weather arriving (in the northern hemisphere), it’s time to start thinking about grilling and barbequing. From steak-related how-tos to great recipes, Slashfood has it all at Welcome to Steak Day!
I could find a place for one of these in my backyard. Though, for $35K I could reno my kitchen, opening it onto a deck, for a similar effect.
An open-air, custom-made professional kitchen
Created to exceed the expectations of professional chefs, the Talos Outdoor Cooking Suite is a custom-designed grilling system built to your specific configuration. It blends a level of performance and power that rivals the kitchens in the finest restaurants. More than the grill of a lifetime, this is the grill for the ages.
A light marinade and a backyard grill are all you need to appreciate this beefy cut.
Right Flank - The Boston Globe
Two recipes:
Heat grill. Combine cranberry sauce, cumin, lime peel, lime juice and jalapeno pepper in a small saucepan. Cook over medium heat, whisking often until smooth. Set aside 1 cup (250 mL) to serve with chicken.
Sprinkle chicken breast halves or legs with salt and pepper; place skin side down on grill. Cover grill. Cook 20 to 30 minutes or until juices run clear when thickest part of chicken is pierced. Turn occasionally and brush with remaining glaze during last 10 minutes of cooking time. Heat reserved glaze; serve over chicken. If desired, garnish with cilantro. Makes 4 servings.
- News Canada
Recipe from Emeril Lagasse, 2001
*1 cup soy sauce
*3/4 cup finely chopped yellow onions
*1/3 cup rice wine vinegar
*1/4 cup honey
*1/4 cup chopped fresh cilantro
*2 tablespoons sriracha (hot red pepper chili paste)
*2 tablespoons white sesame seeds
*2 tablespoons chopped fresh gingerroot
*2 tablespoons minced garlic
*2 tablespoons sesame oil
*12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes
In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
Preheat the grill to medium and the oven to 350 degrees F.
Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.
Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.
Technorati Tags: Recipes, BBQ, Poultry, Chicken1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup cider vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
2 1/2 tablespoons prepared mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
hot pepper sauce to taste
Directions
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
The Almighty Beer-Can Chicken
By Scott Schirkofsky
A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldnâ t be any easier but the results are worthwhile. This is a technique that delivers a moist, succulent chicken and flavorful chicken. Itâ s also a bit of a showstopper and makes a lively conversation starter as well. Is it chicken in a beer can? Close but try beer can in a chicken. The beer is used to both keep the bird flavorful and moist, and the cook happy. By the time the bird is ready to eat, the chef will not be the only one with a beer belly!
Is it safe to eat chicken that has been in contact with the ink from a beer can? When the FDA was asked this question they were not sure because they have only tested the cans as a container and not as a cooking utensil. However the ink on the cans is applied at a temperature in excess of 500 degrees while the can never get hotter then 215 degrees during the cooking process. The conclusion by most is that there is nothing harmful in using the cans.
For those cooks who still worry about possible contamination, vertical stainless steel chicken roasters are available. These roasters have their own reservoir for beer, water or your choice of liquid.
1 whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Preparing the chicken
Remove and discard neck and giblets from chicken. Rinse chicken inside and out, and pat dry with paper towels. Rub or brush the chicken lightly with oil then season inside and out with salt, pepper and dry rub.
Open a can of beer and drink half. Wait 5 minutes then drink the other half and open a second can for the chicken. Drink half of the second beer and reserve remainder of beer for the bird. Using a “church key”-style can opener, pop a few more holes in the top of the can so that the moisture will be able to escape.
With the can on a steady surface, lower the chicken onto the can. It should stand on itâ s own using the legs and can as a tri-pod. Refrigerate the bird while you get your grill or smoker setup.
Preparing the grill
Whether you intend to grill or smoke the bird, the goal is indirect heat. No coals or burner directly under the chicken. Place a drip pan under where you intend the bird to sit. If you are grilling, turn the burners to medium-high on one side of your grill and place the bird on the other side.
Cooking the chicken
Continue to cook the chicken over medium-high with the grill cover on for approximately 1 1/4 â 1 1/2 hours. The chicken will be done when the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh. Remove from grill with tongs and move to cutting board. Be careful not to spill the beer when removing the can. Let the chicken rest for 5-10 minutes before carving. Toss the beer can out along with the carcass.
Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips, food and beverage articles on his highly recommended website: http://www.athomegourmet.com
Article Source: http://EzineArticles.com/
Technorati Tags: Grilling, Recipes, Cooking, Barbeque, Chicken