Flavor is what defines whatever you cook on the grill. The longer you marinate your meat, the more flavorful it will be. Keep in mind that chicken is ideally marinated for a minimum of 20 minutes and a maximum of 12 hours, beef, pork and lamb for a minimum of 3 hours and a maximum of 24 hours while fish and other seafood will be most flavorful if marinated for a minimum of 10 minutes and a maximum of 20 minutes only.
So whether you’re in the mood for just a classic steak or something more festive, here are 8 quick and easy meat marinades for grilling:
Perfect for grilled beef, pork or chicken.
What you need:
Sweet and Spicy
Best for grilled chicken and pork and can be used as a glaze as well.
What you need:
Classic Grilled Seafood
Use for any kind of fish. Works great for shrimp, too.
What you need:
Great for grilled beef or chicken.
What you need:
Ideal for chicken, pork, fish and shrimp.
What you need:
Perfect for beef, chicken or any kind of seafood.
What you need:
Can be used for beef, chicken and seafood.
What you need:
Best for grilled chicken, lamb and seafood.
What you need:
These recipes are for 1-1 1/2 kg. of meat. Enjoy these simple yet deliciously flavorful marinades for your meat the next time you grill!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s page.
Starbucks BBQ? … I’m not sure we will see any grande sized Starbucks BBQ sauce cups pop up in stores anytime soon but there ARE a few tips and tricks you can use with coffee to really liven up and give some cowboy swag and extra depth to your sauces and rubs. Watch the video HERE
Many times coffee is used in sweet or dessert type recipes and it’s not typically thought of as a savory ingredient ( until now). I think of coffee recipes as a “sitting around the campfire cowboy” type food. At least that’s what comes to mind for me.
Coffee brings a little bit bitter, caramel, some earthy, chocolatey flavors to BBQ sauces and BBQ rubs. Oh, and if you’re making a biscuit gravy you got to have some coffee in there.
Here are a few Tricks to using coffee in BBQ:
coriander, 1 tsp garlic powder, 1 tsp cumin, 2 tsp salt, 1 TBSP smoked paprika, 3 to 4 TBSP brown
sugar, & 2 packets of Starbucks VIA. Store in airtight container for months…
Coffee… It’s not just for breakfast anymore! Got a great use for coffee in BBQ share in the comments!
Choose the Right Type of Tomato for Your Recipe
Which Tomato is the Right Tomato?
There are six different types of tomatoes to eat, and they vary in taste. Learning about the different types will help you choose the right one for your next recipe.
This miniature tomato comes loaded with nutrition and flavor. They resemble a cherry but are the color of a tomato. When eating this type, you will immediately notice how sweet it is, compared to other varieties. They are perfect for a salad or to enjoy on their own.
Globe tomatoes are the ones that many people think of when they hear tomato. Many supermarkets call this type beefsteak or slicing tomato. These have a subtle flavor and aren’t as juicy. They are great for recipes in which you want a fresh tomato taste without it overpowering the rest of the meal.
Whenever gourmet chefs cook with tomatoes, they often choose the heirloom variety because they have a juicy, strong taste. These are the most flavorful, so it’s best not to use too many of them in a recipe unless it’s for a tomato dish.
These tomatoes are not as common, but people still use them quite often in salads or eat them by themselves. They are shaped like a pear but are only the size of a cherry.
These oval shaped tomatoes taste similar to the cherry variety but are just a bit bigger. People usually use them in salads, but they cut them in half. They aren’t as juicy as cherry tomatoes, so they don’t get as messy when cut.
Roma, or plum, tomatoes are not juicy, and they have fewer seeds than other types. People use these tomatoes for Italian dishes.
Fresh Dishes and Cooked Dishes
If you want to prepare a salad, cherry, grape, or pear tomatoes tend to be the most popular, but you can really use any type. Although, if you choose to use a bigger variety, be aware that there will be more cutting or slicing involved. When cooking, use globe, heirloom, or Roma. For a strong flavor, use heirloom or Roma. Use globe tomatoes if you want a mild flavor. This, however, does not mean you can’t use cherry or grape tomatoes in cooking. For example, if you cut grape tomatoes in half and saute them in some olive oil, garlic and chopped basil, you will have a very tasty bruschetta-like topping or sauce!
How to Use Tasti-Lee Tomatoes
The quick answer is in any way! Tasti-Lee tomatoes are vine-tomatoes, ripened by Mother Nature. They are perfect for sandwiches and other fresh dishes but also work well cooked! Perhaps roasted? If you’d like to take a look at some Tasti-Lee tomato recipes, visit http://tastilee.com/recipes.php.
This Buffalo Cauliflower “Hot Head” is a fun treat to cook using all natural Wildtree Butter Grapeseed Oil and Buffalo Spice Blend. The ingredients and recipe are about that easy. Just add a head of Cauliflower.
If you want to get flashy try doing it all without any grate or pans. We roasted the entire head of cauliflower over a bed of charcoal for about ten minutes and the results were perfection! Watch how in the video here.
Find out more about Wildtree products here
Dry ribs vs wet ribs is a big argument in barbecue. The winner of the debate (if there can really be ANY loser when it comes to eating BBQ ribs) is – without a doubt – The RENDEZVOUS.
Memphis Tennessee is the home of the blues – some say the birthplace of rock n’ roll, Beale Street, Graceland – Sun Studios and The Peabody Hotel (love the Ducks). And if you traveling are looking for the world’s best BBQ you can surely find contenders in this great southern city. In fact, down one aromatic alleyway is where You can find what some BBQ say are the worlds best Memphis dry rub ribs (or Memphis style dry ribs). Dry and savory – still juicy – with seasonings on top and a puddle of vinegar below.
Walk down this dark (just slightly scary) alleyway – just down from the elegant Peabody Hotel and Union Ave. and you’ll discover the world-famous Rendezvous… The mother church of dry ribs. Legendary Charcoal ribs they say. Watch Video of our Rendezvous
It’s certainly not fancy fare but definitely World class. You can smell the charcoal BBQ smoke as you enter the dark entrance down age old steps to the historic Rendezvous basement… There is not unusual to find people taking cell phone photos of their food and getting messy (you can eat up stairs too but make sure you take a peek at the history below).
One look inside you can see bow tied waiters with white shirts bow ties – the same waiters that have likeley work the room for decades -some over 40 years – and on the walls is memorabilia about visits from presidents and performers alike ranging from George Bush to… Elvis and even Jerry Lee Lewis.
Charlie “Mr. Downtown” Vergos opened this place in 1948. Sadly he passed in 2010 but some of the traditions in the restaurant and even menu items he’s menu items seem to remain today. The house appetizer is still a sausage and cheese platter.
The Rendezvous barbecue trick is roasting the slabs of ribs one to two feet directly over high heat from hardwood charcoal… For about an hour or 30 minutes per side… Then mopped with a light vinegar sauce and coated with a dusting of spices. It’s called rendezvous “seasoning” not “rub” because it’s sprinkled on not rubbed in…
The seasoning is paprika based but also features whole celery seed, yellow mustard seeds allspice and coriander too – get the detailed recipe at BarbecueTricks.com search rendezvous
The now coveted dry spices were influenced by Greek roots made its way to the ribs that we are for fire roasted over a charcoal shoot
And they go through a ton of ribs- One of the benefits of going to the restaurant in person he’s being able to see the magic happen in the hustle and bustle of the smoky open kitchen… ribs are tossed on bone side down to protect the meat – Charcoal broiled over high heat in a retrofitted coal chute. The fuel source is famous… 100% hardwood charcoal… flipped after about 30 minutes and constantly mop with a mixture of vinegar and spices in the end they get a good coating of rendezvous seasoning that sprinkled on not rubbed in… Featuring lots of Paprika some coriander Greek influences but less salt than you would expect from a barbecue rub it makes for the perfect bite–
4 tablespoons American paprika
4 tablespoons powdered garlic
2 tablespoons mild chili powder
1 tablespoon fresh ground black pepper
2 teaspoons whole yellow mustard seed
1 teaspoon crushed celery seed
half tablespoon whole celery seed
1 half tablespoon whole allspice seeds
1 dash ground allspice
1 half tablespoon whole coriander seed
1 half teaspoon ground coriander
It’s served with brown sugar and bacon baked beans and mustard tinged coleslaw…
Served on paper but with a white cloth napkin…
I ordered the large order of ribs it was about 19 dollars
And if you can’t make it to Memphis you can still get a taste of rendezvous via their lucrative website at http://hogsfly.com where they ship ribs across the country overnight via FedEx…
If you can plan ahead with a group call ahead and ask about their skillet of shrimp
The restaurant is closed on Sunday so be careful how you plan your weekend…
Oh, I know it’s not BBQ… but this looked so good we had to share the awesome recipe and How to for Red Velvet Cake rolls…
· 1/4 cup powdered sugar
· 4 eggs , separated
· 1/2 cup plus 1/3 cup granulated sugar, divided
· 1 teaspoon vanilla extract
· 2 tablespoons (1-oz. bottle) red food color
· 2/3 cup all-purpose flour
· 1/4 cup cocoa
· 1/2 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/8 teaspoon salt
Cream cheese filling:
· 8 oz. cream cheese,
· 1 cup powdered sugar
· 1 cup pecans, finely chopped
1. Heat oven to 375°. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.
3. Place red food color in liquid measuring cup; add water to make 1/3 cup. Stir together flour, cocoa, baking powder, baking soda and salt. Add to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.
Prepare cream cheese filling. Carefully unroll cake; remove towel. Spread filling over cake. Reroll cake without towel. Wrap filled cake with wax paper and wrap again with plastic wrap. Refrigerate with seam down at least 1 hour or until ready to serve. Just before serving, sprinkle top with additional powdered sugar. Drizzle with chocolate syrup and garnish with finely chopped pecans. Cover and keep refrigerated. Makes 8 to 10 servings.
Cream cheese filling: Beat 1 package (8 oz.) softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small mixer bowl until smooth.
Gotta have dessert, right? Might as well have a kick! Try these taste-tempting pleasers next time you’re up to take a quick dessert somewhere. Want a hint for putting the “chew” in your brownies? Use both butter and vegetable oil as we’ve done here.
Chewy Mexican Brownies
1/3 cup cocoa
1 1/2 tsp cayenne pepper
1/2 cup boiling water
2 ounces bittersweet chocolate, finely chopped
1/2 stick butter
1/2 cup vegetable oil
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp salt
6 ounces semisweet chocolate morsels
Preheat oven to 350 degrees. Line pan with two generous pieces of foil with excess all edges hanging over the sides (for easy pan removal). Spray with nonstick cooking spray. Stir cocoa, cayenne pepper and water together adding up to 2 additional tablespoons of water if needed to get a smooth consistency. Add bittersweet chocolate pieces and blend until melted. Whisk in melted butter, oil, eggs and vanilla until smooth. Blend in sugar, then flour and salt. Lastly, fold in semisweet chocolate chips and pour into baking pan. Use metal if possible as glass dishes retain heat and continue cooking after coming out of the oven. Bake 30 – 35 minutes. When completely cool (an hour), gently remove brownies using foil. Cool further if necessary before cutting into squares and serving.
Option: For an entirely different taste, substitute 1 1/2 teaspoons of instant espresso for the cayenne pepper.
They’re everywhere these days in supermarkets – slow roasting by the dozen on display in industrial cookers the size of your guest bedroom. But the truth is if you have a rotisserie kit (it may have come with that fancy new grill and is now in a box in the attic somewhere) it’s actually pretty easy.
Every attempt we made with our gas powered Sam’s Club spit and electric motor set up ended with incredibly succulent and golden brown bird.
There’s only about four ingredients.
Here’s an updated video overview using turkey: http://youtu.be/xqB5mLKevxI First start with a clean bird – Chicken and small Turkey seem to work equally as well. Rub lightly (watch for too much salt) with BBQ Tricks house seasoning UNDER the skin and over the entire outer surface of the skin. Rub seasoning generously inside the cavity of the bird (remove any “spare parts.” Let the bird rest (upright if possible) uncovered in the refrigerator for about four hours to allow the seasoning to take and also to dry the skin a bit (this helps to crisp the skin later). My hunch is you could bypass all the above and still have an incredible meal but the little things do make a difference. Remove the bird and let it come to room temperature about an hour before you plan to cook. two or three hours before you plan to serve. Before you put the chicken or turkey on the spit mark the location of the grill’s burner with two marks (with a Sharpie Permanent Marker) so you’ll always know exactly where to slide the meat in the future. The most important thing to accomplish is to balance and secure the bird firmly on the rotisserie prongs so that the entire mechanism rotates smoothly on the spit. Use trussing to help if needed. Test it by rolling the spit ends on a flat surface or even on your hands. After you have it on a hot grill it’s very difficult to adjust. Also use pliers to secure thumb screws. You don’t want an end to slide.
When golden check the temperature with a good thermometer and remove to a cutting board to rest. BBQ Tricks House Seasoning 2 Tablespoons Kosher Salt 1/2 Tablespoon Fresh Ground Black Pepper (grinding is a little bit more work but worth it) 1/2 Tablespoon Garlic Powder add Paprika for color
Some grilled salad tips:
Start with cold lettuce.
Use a halved whole head (we use iceberg in the video but romaine is also popular see radicchio below)
Grill the cold wedge on a clean searing hot grill grate
Baste with a oil based dressing first to encourage charring…
There are lots of different veggies to cook on a grill. Below some others….
The Best Vegetables to Cook on the Grill
By [http://ezinearticles.com/?expert=Terry_Retter]Terry Retter
Every time the weather starts to warm up, my grill also starts to get busy heating up. It’s so fun making it possible to cook just about anything on it either inside the kitchen or at the backyard. Summer days for us are also grilled days and among the most favorite foods to grill are vegetables. Like me, perhaps you also believe that grilled veggies do not only give you healthier side dishes, but they are also quick and fun to make. If you are planning to make your summer grilling a lot more fun with your kids, let me share our most favorite vegetables we have so much fun of cooking on the grill.
Zucchini or Summer Squash
Grilling these vegetables over an intense heat loosens excess moisture concentrating the delicate spring flavor and aroma of the squash. I like the way it grills the inside thoroughly without burning the outside skin, making it super delicious.
Even without the sun, we like grilled peppers. After seeding, I cut them into halves and put on the grill. My children like wrapping them in foil after drizzling with olive oil. The blend of the locked in moisture, flavor and aroma makes the whole side dish powerful and very appetizing you sure would be asking for more.
Endive and Raddichio
Endive and radicchio are bitter by nature and are tempered by the intense heat of the grill while cooked with the leaves together. But this makes me one of my best salads. I just leave the lettuce in wedges for a more composed presentation and chop the leaves before tossing the rest of the ingredients together. I toast walnuts in a dry pan until fragrant and make a fantastic nutty, citrus vinaigrette and Parmesan cheese to offset the bitter lettuces in my grilled vegetable salad.
Full of fiber and antioxidant and promoting phytonutrients, I too consider eggplant a staple and a very effective meat substitute. Simply brush slices with oil, sprinkle with salt and pepper then grill. We sometimes rub minced garlic all over the eggplant for a fabulous garlicky tasting side for dinner.
Fresh asparagus brushed with a little sesame oil, soy sauce, salt, and pepper gets its very best flavor and crunch as it is grilled cooking the asparagus quickly over high heat. Since the stalks easily fall down between the grill grates, we make it fun lining them up and use toothpicks to put them together in two places, top and near the bottom, or I use my grill pan.
Potatoes are amazingly comfortable. I partially cook mine by simmering them before grilling so they only need to be seared over direct heat to create a golden brown crust. Grilled this way, the potatoes will have almost the texture of French fries by the time they’re done. Who wouldn’t enjoy golden on the outside, fluffy and cakey on the inside?
Have you tried combining slices of just the available veggies you have in your pantry, put them in a grill pan, toss with olive oil and balsamic vinegar then grill for a couple minutes on each side? Trust me; you will not only get veggies nicely marked by the grill, but a taste that you will keep relishing time and again.
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Article Source: [http://EzineArticles.com/?The-Best-Vegetables-to-Cook-on-the-Grill&id=6425406] The Best Vegetables to Cook on the Grill