[UK Edition] Books.ontheweb: Cooking Equipment 10 May 2000 Paperback In some countries, barbecuing is the basic means of cooking. Steven Raichlin - May 2002 - Paperback I ve been a fan of bbqing for many http://books.ontheweb.co.uk/ukshop/cooking-equipment_271040.html
[UK Edition] Books.ontheweb: Quick And Easy Meals find a book combining techiques of bbqing with a large selection of mouth watering and tantalizing recipes. Well this Read More ». Healthy cooking for Two http://books.ontheweb.co.uk/ukshop/quick-and-easy-meals_271067.html
La Cocina Mex SIN TO OPEN THE SMOKE CHAMBER while that meat smokes gotta let natural smoke and slow convection cooking do its magic ANOTHER NOTE TO MY bbqing Buddies FYI http://www.isla-mujeres.net/funstuff/part3.htm
Extractions: A Poolside Cochinita Pibil Feast PART THREE: COCHINITA PIBIL In PART ONE, we made SALSA YUCATECA, my version of that electric green hot sauce found on many Yucatecan tables...in PART TWO, we made CEBOLLAS EN ESCABECHE, Pickled Red Onions, the traditional side dish and taco topping served with pibil dishes, and grilled meats and fish...and now, in PART THREE, we will tackle our COCHINITA PIBIL... Traditionally, a COCHINITA refers to a suckling baby pig, and the Mayan word PIBIL refers to the underground cooking pit, where meats were wrapped in banana leaves and cooked for a long time using a little bit of wood (fuel is a precious commodity for indigenous peoples) and a lot of hot stones to transfer the heat. I adapted these ideas for our Gringolandia techniques and tastes, instead of a suckling baby pig, I instead used SEVEN POUNDS of BONELESS PORK LOIN To prepare the pork loin for Cochinita Pibil, I made a achiote sauce, starting with commercially made achiote paste...
Extractions: The Truth About BBQing It's the only type of cooking a "real" man will do. When a man volunteers to do such cooking, the following chain of events is put into motion: 1. The woman goes to the store. 2. The woman fixes the salad, vegetables and dessert. 3. The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, drinking a beer. 4. The man places the meat on the grill. 5. The woman goes inside to set the table and check the vegetables. 6. The woman comes out to tell the man that the meat is burning. 7. The man takes the meat off the grill and hands it to the woman. 8. The woman prepares the plates and brings them to the table. 9. After eating, the woman clears the table and does the dishes. 10. The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women.
ChefTalk Cooking Forums - Let The Flames Begin!! You ll probably need to rotate the chicken 180 degrees every 2030 minutes for even cooking. bbqing whole peppers is a cinch and doesn t take too long. http://cheftalkcafe.com/forums/archive/index.php/t-7347.html
Extractions: Meanwhile, trim any excess fat or connective tissue from the surface of the steak. Put the steak in a large, shallow container and sprinkle it on both sides with the chile powder, cumin, and salt and black pepper to taste. Add the bell pepper quarters to the dish. Insert two or three sturdy wooden toothpicks sideways into each onion slice to secure the rings, then add the onions to the dish. Drizzle the olive oil evenly all over both sides of the steak, peppers, and onions. Set aside. Carefully oil the grill rack. Add the steak, bell pepper quarters, and onions. Grill the vegetables until they are tender and nicely browned on both sides, even slightly charred, 8 to 10 minutes total. Remove them to a clean serving dish and cover them with foil while the steak continues grilling. Cook the steak, turning once, until done to your liking, 15 to 17 minutes for medium. Remove the steak from the grill to a cutting board and cover it with foil to keep warm. Warm the tortillas on the grill, turning them once, just until they soften and give off an aroma of corn. Remove them from the grill when they are done, stacking them on a plate and covering them with foil.
ChefTalk Cooking Forums - Hello All with my cooking skills. I found a girlfriend who liked to cook for me and my few skills soon deterioated, and I found my self mostly grilling and bbqing. http://cheftalkcafe.com/forums/archive/index.php/t-9385.html
Extractions: What kinds of food are you exploring, now that you're moving beyond "bubbacue"? :lips: shakkalath At this point, I am trying to become familiar with different spices what they taste like, and what combinations work together, with different dishes. I am really wanting to start making of the basic sauces, and begin experiementing with those. As for cuisine I think I am still to involved in the basics to choose a direction. It is really hard being stuck deep in the "redneck riveria" and what most people down here call going out dinner consisting of "Olive Garden" and "Outback Steakhouse"! So it's hard to go out to dinner and try different cuisines that are well prepared. The nearest major metro is Houston and that is 3 hours North! mike
Broil King - Questions Avoid cross contaminating. NOTE There are many different accessories available which can make bbqing or cooking chicken dishes easy and effortless. http://www.broilkingbbq.com/broilking/questions_answer.asp?QID=1188
Babble: Is BBQing Bad For The Environment? I live on the third floor of an apartment and I am bbqing for the first time and the I mean I know it is BAD, but is it worse than cooking a steak in the oven? http://www.rabble.ca/babble/ultimatebb.php?ubb=get_topic&f=20&t=000696
Extractions: yeah, I'm ready to grill, but scared to open mine up! I know it needs a good cleaning. :) ugh! You guys just reminded me of yet another chore that needs doing! :chuckle Donny H Been using my charcoal grill for a couple of months now.Have a Gas grill but been to lazy to go and fill up the tanks.I like getting baby pork ribs,cut them up,boil them for 45 mins.Then I have one of those things for barbequing fish.I put them in that and smother in barbeque sauce.Barbeque till their the way we like.The meat just melts in your mouth.I have a recipe for barbequing shrimp thats great also. :) JedsMom Did a BBQ last week for 150 folks. I grilled pork chops last night for just us at home:). Got a wedding reception coming up in 2 weeks that we are cooking for approx. 300 people. BBQing chicken, ribs and smoked sausage for that one (with all the trimmings of course;). Our grills never get a rest.
Grilling With Wood something bbqing, not just grilling, but long, slow cooking of meats, has been practiced by many many cultures all over the world. Next http://ths.gardenweb.com/forums/load/bbq/msg0917395427997.html
Extractions: Return to the Cooking Outdoors Forum Post a Follow-Up Posted by grillingator My Page ) on Wed, Sep 4, 02 at 17:39 Over the Labor Day Weekend, I was looking for a new way to cook a Tri-Tips roast. In the BBQ Bible by Steven Raichlen, which is a very good book by the way, he has a section on using wood to cook as the primary heat source, instead of charcoal. I decided to cook the roast indirectly using hickory wood chunks surrounding a drippan. I figure from the size of the meat, 3 pound, about 1.5 to 2 hours would be needed to get it to an internal heat of 160 degrees. I started the wood chunks in a chimney, got them heated up, and put them in my Webber kettle. Put the meat on the grill, opened all the vents, top and bottom, full, and set back drinking beer, while watching the UK-UL football game. After an hour, I opened the lid to check on things, and found that the wood was gone, burnt away. I finished the roast on my gas grill, as my wife and kids were pretty tired of waiting. I went back and reread the BBQ Bible regarding cooking with wood. I couldn't find any reasons why it didn't work. So I have a few questions that I hope someone can answer;
Extractions: You Will Be the Envy of Everyone! Now you can take it all with you... including the kitchen sink! This amazing, high-quality unit includes so many features you'll want to cook outdoors all the time. You can use your Outdoor COMBO Kitchen year-round at tailgate parties and sporting events, camping, hunting, fishing, boating, 4-wheeling, motorcycling, for conventions and commercial vending, catering, picnicking at the park, on the beach, by the pool or tennis court, at home in the backyard, on the patio, at the cabin... there are no limits! I'm the king of the Tailgate Parties with my Outdoor COMBO Kitchen. Thanks for coming up with such a great grilling machine.
New Jokes This Week bbqing is the only type of cooking a real man will do. When a man volunteers to do such cooking, the following chain of events is put into motion. http://www.beyondblonde.com/Jokes/jokes_5_11_01.html
Extractions: A farmer lived on a quiet rural highway. But, as time went by, the traffic slowly built up at an alarming rate. The traffic was so heavy and so fast that his chickens were being run over at a rate of three to six a day. So one day he called the sheriff's office and said, "You've got to do something about all of these people driving so fast and killing all of my chickens." "What do you want me to do?" asked the sheriff. "I don't care, just do something about those drivers!" So the next day he had the county workers go out and erect a sign that said: SLOW: SCHOOL CROSSING Three days later the farmer called the sheriff and said, "You've got to do something about these drivers. The 'school crossing' sign seems to make them go faster." So, again, the sheriff sends out the county workers and they put up a new sign: SLOW: CHILDREN AT PLAY And that really sped them up. So the farmer called and called and called everyday for three weeks. Finally, he asked the sheriff, "Your signs are doing no good. Is it all right for me to put up my own sign?" The sheriff told him, "Sure thing, put up your own sign." He was going to let the farmer do just about anything in order to have him stop calling. Well, the sheriff got no more calls from the farmer.
BBQ School The Baron will cover the basics of bbqing Brisket, Pork Butt, Pork Ribs, Chicken, and Sausage. here to see the one thing Chef Paul will not use when cooking BBQ http://www.bbqcookoff.com/school.htm
Extractions: C. W. C., Ph. B., Order of the Magic Mop, B. S. A. S. Find out if the Baron's pitmaster school is coming to a venue near you! Sponsored in part by... This BBQ pitmaster class is taught by Chef Paul Kirk, the Kansas City BARON of BARBEQUE. Chef Paul has won the world championship of BBQ 7 times and has won nearly 400 cooking awards. Previous students of the Baron's class have said Chef Paul can take 3 years off trial and error experimenting on your own. This class is suited for the back yard BBQ enthusiast, the seasoned competitor, or those considering opening a BBQ joint (restaurant). Chef Paul showing the class how to save space by rolling your ribs. The Baron will cover the basics of BBQing Brisket, Pork Butt, Pork Ribs, Chicken, and Sausage. He will also cover fire management, fuels, BBQ rubs and spices, BBQ sauce, contest presentation, among many other subjects. Click here to see the one thing Chef Paul will not use when cooking BBQ!
BBQ Vs Grilling (However, as typical in this oldfashioned way of bbqing, everyone is t believe I have any recipes in this Web Site that calls for direct cooking (ok popcorn http://home.earthlink.net/~grilldog/BBQvsGrill.htm
Extractions: Washington D.C. 1990... I was living in the Washington D.C./Northern VA area and was also recently married. We lived in a nice suburban Love Nest and we both liked to entertain. It was September and I was working hard at my desk (reading the Washington Post and drinking a Diet Coke) and noticed that several of the local BBQ stores were having sales on different brands of BBQ Grilles. I happened to share my cubicle with a good buddy of mine (Don S). He steered me towards the Weber Brand of BBQ Grilles. In fact, I laboriously endured an hour of him singing songs of praise, worship and admiration over this instrument of food preparation (I thought he was nuts or at least a paid infomercial by Weber The following Saturday, while driving around the Washington D.C. area with "The Wife", we saw a big sign that read "Weber Sale". "Honey, how about if we stop here, that is the brand Don was telling me about." I pensively stated. She, being in a rare conversational mood, conferred and we evaluated the price, craftsmanship and the promises of new food experiences (written by the Weber marketing guru, no doubt). "The Wife", being a lawyer, decided that indeed based on price and durability (she pounded it with her fist a few times and even kicked it once - actually, I think she was aiming for me but missed) that we would make this 65$ purchase and buy the large, Black, Kettle shaped Weber Grille. I then loaded it into my white, 240sx Nissan hatchback and sped off to the 14th street fish market with dreams of Barbecued fish for dinner!
Food Wine Hot Weather Cooking We used to make one at cooking school with sixteen egg yolks and a quart of milk Mea_too asks When bbqing ribs, is it best to boil first then BBQ or just throw http://foodandwine.netscape.com/invoke.cfm?ObjectID=ABDB0DFF-83B9-4D64-BE38B4AC5
Extractions: in Current Results Grills and Smokers Accessories All Categories Books Cars Electronics Kids and Family Movies Music Office Video Games Back to: Large Appliances Appliance Accessories You found 19 products in Grills and Smokers Accessories > Kitchen and Home Gadgets var dH;var mLCT=1;var dNCT=2;var bCT=3;var mNCT=4;var mPCT=5;var d=document;var sp=''; Price Range: Brand: Nordic Ware Pan See 19 matches at Kitchen and Home Gadgets Sort by : Store name Store rating Price d.write('') d.write('') BONJOUR BBQ SAUCE CARAFE 3112-90