Barbecue Tricks

BBQ Tips and Tricks

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Featured

Grilling for Beginners: 8 Easy Marinades for a Delicious Barbecue Dish

marinateBy Adrian T. Cheng

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:

Classic Steak

Perfect for grilled beef, pork or chicken.

What you need:

  • 4 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 2 tbsps. brown sugar
  • 2 tsps. balsamic vinegar
  • Ground black pepper to taste

Sweet and Spicy

Best for grilled chicken and pork and can be used as a glaze as well.

Photo:Flickr.com/adactio

Photo:Flickr.com/adactio

What you need:

  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1 cup hot sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup soy sauce
  • 2 tbsps. fresh lemon juice
  • 1 tbsp. or more brown sugar

Classic Grilled Seafood

Use for any kind of fish. Works great for shrimp, too.

What you need:

  • 2 garlic cloves, minced
  • Rind of 1 lemon
  • 1/4 cup olive oil
  • 2 tbsps. lemon juice
  • 2 tbsps. chopped parsley
  • 1/4 tsp. black pepper
  • Salt to taste

Mexican Style

Great for grilled beef or chicken.

What you need:

  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup fresh lime juice
  • 1/3 cup white vinegar
  • 1 tbsp. onion powder
  • 1 tbsp. paprika
  • 2 tsps. oregano
  • 2 tsps. sugar
  • 1 1/2 tsps. salt
  • 1 tsp. cumin
  • 1 tsp. ground black pepper
  • Chili powder to taste

Italian Style

Ideal for chicken, pork, fish and shrimp.

What you need:

  • 3 cloves garlic, minced
  • 1 cup vegetable oil
  • 1/3 cup white wine vinegar
  • 2 tbsps. mustard
  • 1 tbsp. sugar
  • 1 tsp. mixed dried herbs
  • Salt and pepper to taste

Korean Style

Perfect for beef, chicken or any kind of seafood.

What you need:

  • 8 garlic cloves, crushed
  • 1 red apple, grated
  • 1 brown onion, finely sliced
  • 3 tbsps. soy sauce
  • 2 tbsps. brown sugar
  • 1 tbsp. sesame oil

Japanese Style

Can be used for beef, chicken and seafood.

What you need:

  • 3/4 cup mirin
  • 1/4 cup soy sauce

Greek Style

Best for grilled chicken, lamb and seafood.

What you need:

  • 2 garlic cloves, crushed
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 tbsp. oregano leaves
  • 2 tsps. thyme leaves

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.

Article Source: http://EzineArticles.com/?expert=Adrian_T._Cheng
http://EzineArticles.com/?Grilling-for-Beginners:-8-Easy-Marinades-for-a-Delicious-Barbecue-Dish&id=9047563

 

 

Featured

Coffee BBQ Rub

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

coffeetricks.Still003Many 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:

  • First, avoid using grounds they’ll leave your sauce mealy or gritty – and never use “used” grounds.
  • A better choice: try the new instant coffees like Starbucks’s Via brand… The fine texture is made todissolve into water and we find it’s dynamite in a BBQ rub. The micro grind allows the flavor to reallymelt into your meat. The stick portion size makes it a nice measuring amount for rubs…You might think it would be too overpowering for a rub but the flavor really mellows with roasting.

coffeetricks.Still001For a Starbucks BBQ rub Mix together 1/4 tsp cayenne, 1/2 tsp ground black pepper, 1 tsp ground

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…

 

  • If you’re working on a coffee sauce try to work with a double concentrated brew…. Use a French press like we used here or use half the amount of water in your drip machine… Use a very fine ground coffee if you can…or espresso
  • Finally try chicory as a secret ingredient –Chicory is a plant whose roots can be ground and baked to create a cheap coffee substitute; a practice that is popular in New Orleans. This blend of coffee and chicory from Café Du Monde has a smokier, woodier taste than most coffee.
  • Oh, one more coffee trick – an inexpensive coffee grinder makes a great SPICE grinder for BBQ. Just give it a good cleaning before your next coffee grind.

Coffee… It’s not just for breakfast anymore!  Got a great use for coffee in BBQ share in the comments!

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The Right Tomato for Your Recipe

Choose the Right Type of Tomato for Your Recipe

tomato2By Noelle Renee Allen

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.

Cherry

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

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.

Heirloom

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.

Pear

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.

Grape

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

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.

Article Source: http://EzineArticles.com/?expert=Noelle_Renee_Allen
http://EzineArticles.com/?Choose-the-Right-Type-of-Tomato-for-Your-Recipe&id=8483382


Recipes

Buffalo Cauliflower

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.

c2The steps were simple:

  • Place Entire head of cauliflower – florets down – onto a large sheet of aluminum foil
  • Add 2 tablespoons of Wildtree Buffalo Spice into  base of cauliflower (allow it to get into the center of vegetable
  • Oil the entire surface of the cauliflower head with Wildtree Butter grape seed oil
  • Wrap the head in foil with the stem pointing “up” with an opening
  • Add additional buffalo tablespoon of buffalo spice and four tablespoons of the
  • Close the “top” of the foil pouch and roast entire head directly nested in a bed of charcoal

Find out more about Wildtree products here

bufSnapseed

 

Featured

Dry Ribs at Rendezvous

dry_rib_video 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
visit.

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–

dry rendezvous ribsHere’s a close recipe:

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…

 

Print
Dry Ribs at Rendezvous

Dry Ribs at Rendezvous

Ingredients

  • 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

Instructions

  1. The real trick here is to cook the ribs hot and fast over hardwood charcoal (Royal Oak?) and the seasoning is not rubbed in but adheres thanks to a flavorful splash of a light vinegar sauce. You may wish to crush the whole seeds in a mortar and pestle before blending.

 

 

Featured

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.

 

 

Click and Watch Video

Click and Watch Video

Recipes

Chewy Mexican Brownies

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
4 eggs
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.

ENJOY!

Gadgets

Rotisserie Chicken and Rotisserie Turkey

rotissthisCLICK FOR VIDEO There’s something about a rotisserie chicken.

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.

rotisserie poultryFinally make sure the spit is secure in the motor mechanism. Confirm there is no way for it to slide out (does it sound like it happened to me?)! After you start the spin and cook come back and sight check everything after five minutes. Let it Cook til golden brown checking infrequently for one to two hours. Our 4.72 lbs chicken took just over two hours.

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

Featured

How To Grill Lettuce for a Grilled Salad

grill lettuceYes you can actually grill a salad… not just the chicken for the salad or a meat on top!  Take a look and lettuce know how we did!

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….

lettuce

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.

Peppers

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.

Eggplant

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.

Asparagus

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

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.

Make the best grilled vegetables, find Cast Iron Grills at [http://yoursmartkitchen.com/cast-iron-cookware/cast-iron-fry-pans-and-grills.html/]Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware at reasonable prices. Specializing in the highest standard Chasseur Cast Iron. Sign in for the [http://www.Chefwannabee.com/]Chef Wannabee Newsletter and avail of discounts off all Chasseur Items.

Article Source: [http://EzineArticles.com/?The-Best-Vegetables-to-Cook-on-the-Grill&id=6425406] The Best Vegetables to Cook on the Grill

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How To Roast Chicken Breast In Your La Caja China Roasting Box

How To Roast Chicken Breast In Your La Caja China Roasting Box

lacajachinaBy Diane Louise Villanueva

We don’t eat chicken solely because it is delicious but also it provides a lot of health benefits. First of all, it is rich in protein which makes it excellent in aiding weight loss. Chicken meat is also a natural anti-depressant; bone loss preventer and metabolism booster when taken in the right amounts. Most of all, chicken is among our children’s favorite food items! There’s just no telling why but kids are just so into them. And do you know what the most nutritious part of a chicken is? The breast! That’s because it’s the least fatty. So for today, I’d like to share with you a quick guide on how to roast chicken breast in your La Caja China. Gather up your ingredients and enjoy cooking!

Ingredients:

4 chicken breasts, weighing about 6 ounces each, deboned and skinless

1 cup extra-virgin olive oil

2 teaspoons garlic or onion powder

2 teaspoons mustard

3 tablespoons dried herbs (oregano, rosemary, thyme or bay leaf)

2 tablespoons vinegar

Kosher salt

Ground black pepper, fresh

Cooking Instructions:

1. Get a large Ziploc bag or anything similar. Pour your vinegar into the bag, followed by your choice of herbs, garlic and onion powder, salt, pepper, your choice of mustard and your extra-virgin olive oil. You can use Dijon or whole-grain mustard, whichever you like. Once the ingredients are in the bag, shake it well to create an evenly distributed mixture.

2. Open your re-sealable bag and put your chicken breasts inside. Seal it again and shake it rigorously to coat your chicken meat perfectly. Place the bag inside the refrigerator to marinate the chicken. Leave it soaked in the marinade overnight (or longer) for best results.

3. When it’s time to cook your chicken breasts, take it out of the fridge and let it thaw under cold water. You can leave your tap running to make thawing even faster. If you’re not into using water for this task, you can thaw it in the microwave as long as your bag is microwave-friendly.

4. While waiting for your meat, go ahead and prepare your La Caja China. Put on the grid and the ash pan on the box. Place your natural charcoals and light them up when your chicken breasts are nearly ready for grilling.

5. After about 20 minutes of setting the coals on fire, they should be all ready. Spread the coals evenly on the grid while making sure that you leave a space at one end. That should be your cool section in case one or two of your chicken breasts nearly burns.

6. Start putting your chicken breasts on the grill one by one and remember not to put the lid on your La Caja China. You should also grill one side of the chicken for only 5 minutes. Afterwards, flip the chicken over on the other side and let it cook again for another 5. Repeat this process until they reach your desired result.

7. Take the chicken breasts out of the grill and let them cool down on a plate. Serve with rice or your choice of side such as corn and carrots; good old steamed broccoli or your favorite salad. Enjoy!

I hope that this article has taught you how to roast chicken breast in your roasting box. If you still don’t have one, visit La Caja China ‘s website!

Article Source: http://EzineArticles.com/?expert=Diane_Louise_Villanueva
http://EzineArticles.com/?How-To-Roast-Chicken-Breast-In-Your-La-Caja-China-Roasting-Box&id=8682114