Barbecue Tricks

BBQ Tips and Tricks

Archives for January 2015

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Trick to Peeling Roasted Peppers (it’s in the BAG)

pepperroast.Still003If you’re a fan of great bbq you already know fire roasting does something magical to food. It brings out deep rich flavors in everything from meat to veggies – in fact these days one of the most popular foods to fire roast is the sweet bell pepper.

But fire roasting and peeling roasted peppers at home can be a pain.. Lots of picking and sometimes you’re forced to rinse off flavor along with pesky skin under the tap… we stumbled upon a little trick that can help make the process easy and a less of a mess. All you need is a paper lunch bag.

One of the things hat make bell peppers so popular is the great color they bring to a dish…. We love the red but green Orange… Even purple work too… They store great in the refrigator crisper drawer too… Red peppers area also a favorite because they pack a nutritional punch from ripening on the vine longer. -loaded with vitamin a and c along with folate – all good for pregnant women (so we hear)..

Once you fire roast these guys you get an intensely rich, sweetness with a juicy – almost velvety texture…
You can bake them in a hot oven -400 degrees or so- but since we like to work with live fire – we recommend cooking right on top of live hardwood coals… It’s ok to let them get really black and rotate them around with tongs to char on all sides…

The only thing that’s cooler than cooking directly on live coals is watching your bbq guests react in shock to the scene of you tossing their dinner into the fire!  Roasting with this kind of direct high heat really enhances the char on and under the skin The pepper skin is actually pretty resilient…

And once you’re convinced you have unlocked some of the deep flavors – shake, tap or brush off any residual embers or ashes. And drop the pepper into a regular old lunch bag... Or for some of you that would be the ba from the liquor store… Seal it up and let it rest or for ten minutes… Long enough to let the steam do its trick…
Pretty simple… You can shake it up and and just use the bag to pull the skin off — nice and easy… You won’t believe how easy it peels right off and keeps the trashy skin right in the bag…

Fire Roasted sweet peppers peeled easily with no picking with this paper bag trick… With easy clean up too.

Got a better way to peel a pepper… share in the comments please!

 

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Red Velvet Cake Roll

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…

red velvet cake roll

 

 

 

 

 

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.      Sequence 01.Still007Beat 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.

5.

This is how we roll...

This is how we roll…

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.

 

 

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