Glaze On Turkey

Turkey only seems to get center stage one time a year and that’s a shame.

There’s nothing quite like a super tender turkey leg drenched in smokey sauce (I totally embarrassed myself gnawing a leg at the local Charleston Riverdog’s minor league baseball game food court the other day).    There’s a ton of different ways to tackle turkey.  Best of all it’s even better (and more impressive for dinner guests) when it’s prepped on the barbecue.

Just entered a cool contest with Honeysuckle White Turkey… I was actually hoping to show off one of my favorite ways to BBQ turkey with a rotisserie spit.   Instead I stumbled on thier teriyaki tenderloin breast fillets.  All I know about Asian cooking I learned from Steamy Kitchen (Jaden there would laugh at my lack of authenticity!).  But  the pre-marinated poultry looked and ended up tasting fantastic and all I really added was smoke.

Brushing On the Hoisen

The recipe is really already in the meat (is that cheating?) so here’s a very simple recipe for a Asian Inspired Turkey with more on a smoke pouch from an earlier post.   It really was super easy.

Asian Turkey

1 Package Honeysuckle White Teriyaki Turkey Breas1 Tenderloins

1/3 Cup  Hoisen Sauce

1 Cup Apple Wood Chips ( can substitute Hickory or Oak)

Soak chips in a small bowl for 15 minutes to encourage smoldering.   Wrap the chips sealing tightly in an aluminum foil pouch. Vent with three small holes and place touching grill burner flame.

Once smoke is produced place marinated turkey directly on medium grill for 10 – 15 turning once being careful not to overcook.

Baste each side of turkey with a layer of hoisen sauce to glaze.  Repeat to thick glaze.

Chicken Your Guests Will Crow About

By Tauqeer Ul Hassan

BBQ chicken that has been cooked perfectly will taste delicious. Although it seems that with its increased popularity and careless manner of BBQ cooking, many people cannot enjoy this.

When the chicken has been barbecued improperly, it looks still pinkish in the center and burnt on the outside. Not only it will affect the taste but it also becomes unhealthy.

Here is a guide to BBQ chicken in a good way it can be enjoyed.

Things Needed:

- Chicken pieces

- Gas grill or charcoal grill

- Brush for the sauce

- Meat thermometer

- Marinate

- Rub or seasonings

- Side dishes

- Oven

- Sauce

BBQ Chicken

Procedure:

Step 1:

First, select the type of chicken which has to be barbecued. Legs and thighs are preferred by some while others like skinless and boneless chicken breasts. If barbecuing more than one chicken part is desired, then the cooking times would have to be adjusted. White meat like breasts and wings cook faster than dark meat like legs and thighs.

Step 2:

Now, pick the grill which is desired to be used. This will rely on how one wants to cook the barbecue. This will also depend on the neighborhood one is living in plus the lifestyle. If a person is a beginner at grilling, then the gas type is recommended. However, this might not be easy to use during the holidays.

Step 3:

The chicken has to be marinated. This process will allow the flavor to sink in to the chicken making it taste great after it is grilled. A marinate flavor can be selected as preferred. There are variations available from lemon pepper to teriyaki. If the chicken is marinated in the fridge, it has to be made sure that it is not left in there for more than 48 hours. At room temperature, it has to be leaving it for an hour.

Step 4:

When the chicken has been marinated, it can be now rubbed with the seasonings. This will depend on the type of flavor which is needed to be given to the BBQ chicken.

Step 5:

The chicken has to be pre-cooked by pre-baking. The ideal temperature for baking it is 360 degrees in the oven until partially cooked. This will seal in flavors and will ensure that the chicken has been cooked before it goes to the grill. Others do boiling. However, boiling takes away the flavor and makes it taste weak.

Step 6:

Now the grill has to be made ready while the chicken is baking. If a charcoal grill is being used, ignite the coals and they should be left to burn until a white coating of ash appears on the coals. In case of gas grill, it has to be preheated to a medium heat temperature of 360 degrees. The grate also has to be sprayed.

Step 7:

Put the seasoned chicken on the rack and cover it with the grill lid. It should be given at least half an hour to cook. With time, it has to be checked and turned after every five minutes for ensuring that it is evenly cooked. The pieces can also be rotated to balance the cool and hot spots on the grill.

Step 8:

The BBQ has to be glazed again with the seasoning nearly 10 minutes before taking chicken off the grill.

Step 9:

After grilling, the chicken pieces can be checked with a meat thermometer. The bone should be never touched when the thermometer is inserted. The internal temperature of the meat must be 175 degrees.

Step 10:

Finally, the BBQ chicken is ready. It can be served with delicious side dishes like coleslaw, pasta salad, potato salads, baked beans and biscuits.

Preparing BBQ chicken is not a boring work, it is fun and these easy steps will help to make a perfectly barbecued chicken that everyone will love!

You might also be interested in learning how to can fruits and vegetables and how to BBQ chicken.

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Breakfast Eggs: Griddle Required!

By Marjorie Bill

Summer time mornings are the best! The air is clear, clean and warm. Why not get out of the kitchen and cook breakfast outside on the grill? Food always seems to taste better when made on the grill and breakfast is no exception. Here are a few ideas to get you started.

Traditional bacon/sausage and eggs and toast:

Use the griddle plate on the grill. One with ridges that allows the grease to flow away and collect away from the food is best. Preheat the grill and cook your bacon/sausage and eggs just as you do on the stove. Toss a slice or two of buttered bread on the griddle at the last moment and enjoy your in house breakfast cooked outdoors. Because there is grease involved watch to make sure there are no fire flareups and remove grease as necessary.

Next is something a little more fun:

Place a thin ham slices in muffin tins, and top with a mixture of beaten eggs, salt, pepper, 1/4 cup milk, chopped onions and peppers. Top with shredded cheese. Place muffin tin in aluminum pan that has about 1/4 cup of water in the bottom. Cover the pan with foil and cook on low heat until egg is set. Approximately 45 minutes.

How about some BBQ fruit to get you energized for a morning walk:

Grilling fruit is very easy to prepare but there are a few things you should do prior to placing it on the grill. First make sure your grill is clean. You do not want the left over burnt bits of last night’s dinner to be mixed with the fresh fruit you will be grilling. Firmer fruits like, pineapples, pears, apples and even bananas work best. They should be firm, fresh and solid so they will hold together will grilling. Leave the peels intact as it will also help hold the fruit together. Slice the fruit into large slices and cut the bananas in half lengthwise. After cutting the fruit soak it in water so that it will absorb as much liquid as possible and stay juicy will grilling. Completely cover the fruit in cold water and add 1 teaspoon of pure lemon juice to the water to help the fruit retain its natural color. Let the fruit soak for 30 minutes adding ice as needed to keep the water cold. Adding spices such as cinnamon to the water gives the fruit a touch of spice flavoring.

Drain the fruit and coat lightly with a mild oil or melted butter to keep it from sticking to the grates. You can also add spices such as ginger, nutmeg, allspice or cloves to the melted butter prior to coating the fruit to spice it up some more. Grill the fruit, on a preheated grill, on medium heat. Grill the fruit till heated through and it has the look of lightly grilled food. Remove from heat and serve warm.

Now that you know how easy it is to make breakfast on the grill. Get out the grill and start your day outside with a meal in the fresh morning air.

Please visit grills to find more fun recipes and to learn about tips and tricks for electric grills visit electric grills. Summer is here and its time to enjoy your grill!

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Brats Done Better

By Anthony Robert

Grilled Beer Bratwurst

Everyone has their own secret perfect bratwurst recipe. Not being from Wisconsin, I can’t tell you if this recipe is perfect or not. What I can tell you is this recipe has produced for me some very delicious bratwurst. I have heard people say the Secret to great bratwurst is to simmer them in beer first (Really? Gee no kidding?), or cook them slow or make sure the fire is the right temp.

In my experience, the secret is simply patience. How long to grill bratwurst depends on how you grill them. You can throw them straight on the grill which will take about 25-30 minutes or boil the brats in beer, wine or water for about 20 minutes. After boiling, then they are grilled for 4-6 minutes. Boiling them first (also called par-poaching) in beer first improves the flavor so dramatically its almost a sin just to throw them straight on the grill. Regardless, brats take a little while to cook thoroughly. If you rush, you could easily end up with a bratwurst that is burnt on the outside and not so done on the inside.

If not handled properly, the long cooking time often burst the brat’s thin skin letting all the glorious juices out, causing a dried up brat.

Bratwurst Tradition

Due to the large German population, Wisconsin is known for their beer and bratwurst. Germans brought their bratwurst sausage recipes as they settled throughout the area in the 1800’s. Bratwurst is traditionally made from pork, although there are bratwurst that are all beef or other meats. In selecting which brand of brat to cook is a personal choice. Johnsonville is a popular national brand and is as good as any, unless you live around Wisconsin, where you can find many delicious alternatives.

Although gas grills are fine to use, bratwurst tastes the best when grilled over charcoal or wood. I have seen some fry bratwurst in a pan, but this reduces the taste to nothing more than a large breakfast sausage. Here’s how to grill perfect bratwurst

What To Grill

6 Brats

6 Good quality rolls (Semmel Rolls if you can find them)

1 whole onion

1 large Green pepper

12 ounces of beer

1 cup of water

2 tablespoons of butter

1 tablespoon salt

How To Grill It

If you have a gas grill, the sideburner is perfect for this.

Cut the onion in half and slice. Slice the green pepper into 1/4 inch wide strips. In a 2 quart saucepan, sauté the sliced onion and green pepper in 2 tablespoons of butter for three to four minutes.

Remove 1/2 of the sauteed onions and green peppers and place in a bowl covered with foil to keep warm. (You can use these on the brats later) Leave the remaining onion and peppers in the pan.

Next add 1 bottle or can of beer and 1 cup of water and bring to a low simmer. Never boil bratwurst –it will break open the skins. A low simmer is when there is steam rising off of the water and no bubbles are coming to the surface.

You can use any beer, but full flavored Mexican beers like Corona or Tecate work great.Light beer is not recommended.

Simmer the brats on low heat for 20 minutes and remove. (Discard the liquid and peppers). Take your simmered brats straight to the grill. Be careful not to break the skin. Grill on a low setting. the key here is low and slow. Brats can be cooked either directly over the fire or indirectly, where the fire is on one side of the grill and the food is grilled over the unlit portion. This allows the bratwurst to cook with little risk of burning from flare ups.

Grill the brats for 4-6 minutes total, turning often until brown. They are now ready to serve.

Use only tongs to turn. Using a fork or anything else that can poke holes in your brats will let all the good juices out and result in a dried out brat. Flare-ups from the dripping fat will cause the outside to burn as well.

Condiments:

Serve on good quality fresh baked rolls (not hot dog buns) and top with the onion and pepper mix that you sauteed, or with brown or deli-style mustard — or all of the above. If you like Sauerkraut on your brats, Use the fresh Sauerkraut from the refrigerated section of the supermarket. I like to use the Bavarian style with caraway seeds. Heat it in a pan with some course cracked black pepper.

Bratwurst and Beer with sauerkraut is one of my favorite grilled foods. It is fun to cook and so delicious.

Anthony Robert is a contributing editor to How To Grill Perfect Bratwurst in the GrillingGuide Online Articles Directory. He has written and published numerous how to grill articles for the beginner,casual and expert griller.

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