5 Tips on Grilling Pork Chop For Delicious Flavor

Pork chops are a popular choice when it comes to grilled meats because they're easy to cook and when done right, they are absolutely wonderful. One of the most important Tips on Grilling Pork Chops is to choose one that is about an inch thick. It doesn't matter whether or not it's boneless. You can also try using pork loin or tenderloin and slice the meat into pieces that are about an inch thick. A few more Tips on Grilling Pork Chops: if you want thin chops, you have to cook them quickly because they tend to dry out faster as opposed to thick chops, which need a lot of time and patience for they have to be cooked slowly. It is really easy once you get around to it.

Just simply follow these Tips on Grilling Pork Chops:

Bbq Recipe

1. Brine the meat. Brining adds moisture to the meat and keeps it juicy and moist. Brine is basically a saltwater mixture that the meat soaks up. You need about a tablespoon of salt to a cup of water. It usually takes about 2 to 4 hours to brine thick chops and completely submerge the meat. Make sure to rinse the meat thoroughly after brining so as not to have excess salt clinging onto it.

2. Marinade. Aside from adding flavor to the meat, marinades also provide a protective layer to the meat. Marinating the steak protects it from the extreme heat of the grill and tenderizes it as well. There are a number of marinades you can use but the most basic example is Italian Dressing, which contains vinegar, water, oil, and various herbs and spices.

3. Preheat the grill and set it as high as it will go. One of the more useful Tips on Grilling Pork Chops is that if you are using a charcoal grill, make sure that one side is hotter for searing the meat completely and another with a cooler side to finish off the meat.

4. Place them on the grill and close the lid. After about a minute, flip the meat and close the lid for another minute. Set your grill to medium or move the meat to the cooler side of the charcoal grill.

5. Remove the meat from the grill as soon as they're cooked to your desired doneness. Put them on a plate and cover them with aluminum foil for about 5-10 minutes. This allows the juices to redistribute throughout the meat.

These Tips on Grilling Pork Chops let you enjoy your food without having to go out because now you can make them on your own!

5 Tips on Grilling Pork Chop For Delicious Flavor

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Oscar Orillia is BBQ Grilling enthusiast, if you would like more great information on Grilling Tips please visit http://www.GrillingTips.net

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What is the Best BBQ Chicken Recipe?

BBQ chicken has got to be one of the most enjoyed meats in the history of food and BBQ in particular. Chicken is usually cheap, quite filling, a great source of protein and easy to cook whether on a BBQ grill, smoker or even a regular oven. While there are lots of BBQ chicken recipes for you to enjoy with your friends and family at your next BBQ, some definitely stand out as being universally liked and applauded.

Usually a good chicken recipe will include ingredients such as ketchup, mustard, garlic, cumin and many others. One popular recipe even calls for a can of beer. Several Asian variations make use of soy sauce, honey, Hoisin sauce and ginger. Many recipes call for sugar, cinnamon and Worcestershire sauce.

Bbq Recipe

As you can see the flexibility and variation is quite broad and what it usually boils down to is personal preference. But, some recipes stand out. One such recipe is was featured on Paula Deen's show 'Paula's Home Cooking.' It's called 'The Deen's Brothers BBQ Chicken' which can be cooked in the oven or on the grill and includes the following ingredients:

  • 1 cup ketchup
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons orange juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1 (3 1/2-pound) chicken, cut into 8 pieces

Preparation is fairly simple. You need to first preheat the oven to 375F or prepare the grill by brushing it will olive oil. Mix together all the ingredients in a large bowl (except for the chicken) and save 1/3 cup of the bbq sauce for later. Now add the chicken to the remaining sauce in the bowl and make sure it's nicely coated. Place the coated chicken on the grill (covered) or on a roasting panand cook for 40 to 45 minutes or until cooked through, using the reserved 1/3 cup sauce to baste the chicken after about 20 minutes.

What I like about this BBQ chicken recipe is that it is a complete no-brainer. The only tricky part for me was figuring out what 'liquid smoke' is. But a quick Wikipedia search explains what it is and how it's made. Basically, it gives the BBQ sauce its smoky flavor without having to smoke the chicken (which could be a long and complicated procedure). You can do choose not to use this if you don't like the smell or flavor.

One change that I personally make to this recipe is that I just use chicken thighs instead of a whole chicken. I think chicken thighs are especially juicy and cook faster than other parts of the chicken, so you can get to eating instead of waiting for the whole chicken to cook.

Try it out for yourselves and I'm sure this will become your quick and easy go-to BBQ chicken recipe.

What is the Best BBQ Chicken Recipe?

Amir Dekel is a husband and father living near Atlanta, GA. He is a marketing professional but in his spare time he enjoys cooking healthy and easy meals for his family.

BBQ Chicken Recipe

The BBQ Chicken Recipe Blog.

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Barbecue Ribs Recipe for Everyday Meals

Everyday meals do not have to be dull and ordinary if you know how to prepare something special for main course. You will give the whole family something to look forward to because of the superb taste of the dishes on the dinner table. It is easy to turn a typical mealtime into an extraordinary one, as long as there is a great dish.

If you are thinking of making a truly great dish this week, you might want to try preparing a plate of savory barbecue ribs. You can try having a nice cookout in the backyard with the whole family or some friends. This makes a perfect opportunity to bond and have a great time. While waiting for the barbecue to cook, you can share a pleasant conversation with your family. Everyone will enjoy a special barbecue outdoors with the companion of each other.

Bbq Recipe

Here is one outstanding recipe for barbecue ribs that you should try making. The dish comes with a zesty sweet taste because of the maple syrup added to it. Moreover, the entire mix of seasonings will simply give the ribs that fabulous aroma that everyone will enjoy. Hence, you might want to prepare the recipe for your upcoming family lunch or a special dinner with your relatives.

Maple Syrup on Barbecue Ribs
Make something tasty and nutritious for supper or lunch. This recipe for barbecue uses a variety of seasonings and maple syrup to give the dish a scrumptious appeal. The dish has about 20 minutes of prep time and 2 hours of cooking time.

3 pounds of pork spareribs
1 cup of maple syrup
2 tablespoons of orange juice (concentrated)
2 tablespoons of ketchup
3 tablespoons of soy sauce
1/2 tablespoon of mustard dressing
Worcestershire sauce
1 teaspoon of curry powder
A clove of garlic, minced
2 pieces of minced green onion
1 tablespoon of sesame seeds

Prepare the oven and preheat it to 350 degrees Fahrenheit. Then, place the spareribs on the oven rack, inside a roasting pan. Wrap the pan with aluminum foil and bake the ribs for about 1 1/4 hours. While waiting for the pork to bake, heat the saucepan over medium heat setting. Pour in the ketchup, orange juice, Worcestershire sauce, soy sauce, mustard and maple syrup. Add in the onions, garlic and the curry powder. Then, simmer the mixture for 15 minutes. Stir the contents occasionally.

After simmering, remove the mixture from heat. Once the spareribs are ready, drain the fat and pour the prepared sauce on it. Continue baking for an additional 35 minutes and put more sauce after a while. Just before serving the meat, sprinkle some sesame seeds on it.

This truly exquisite dish is a delight for those who love to eat something tasty and savory as main course. The recipe is easy to prepare, which adds to the appeal in making the dish. Try the recipe now and give the whole family an excellent meal to enjoy.

Barbecue Ribs Recipe for Everyday Meals

For more information on food and recipes, please visit: BBQ ribs and Crockpot Chicken.

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Barbecue Sauce - How to Make Fast Barbecue Sauce For Chicken

It is Barbecue season again, and it is time to dig out those great barbecue sauce for chicken recipes! You don't have to buy bottled sauce when you can easily make your own at home, and I think it tastes much better. Here is a great Barbecue Sauce for Chicken, but it can be used for all other meats as well.


Bbq Recipe

1 cup of ketchup (your favorite brand)
1 tablespoon of lemon juice
3 tablespoons of honey
dash or two of hot pepper sauce (adjust this to your taste)

Mix the ingredients together and brush on your chicken or other meat in the last 10 minutes of broiling or barbecuing. You can use this as a marinade as well, but make sure to discard the sauce after use.

As always, you want to make sure with chicken that you handle it properly. If you had raw chicken on your cutting board or counter, make sure to wash right away with hot soapy water, including your hands. There are many bacteria's that can make us sick on raw poultry.

Make sure to thaw chicken in the fridge rather than on the counter, especially in the hot weather.

Once the pink has gone from inside the chicken, then you know it is done, but you can use a meat thermometer if you are not sure.

If you prefer vinegar based barbecue sauce.. then try this quick one.

1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well This makes a great barbecue sauce for chicken as well.

Barbecue Sauce - How to Make Fast Barbecue Sauce For Chicken

best barbecue sauce Do you have a can of coke at home? Then check out this great barbecue sauce recipe. Just click the link. Article and website by Diane Palmer.

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Coca Cola Barbeque Chicken

Houston and Sarah are bringing the newest members of our clan to visit this Sunday. Not only are they visiting, the new babies are to be blessed. Right after church there is going to be more people in our backyard than Kenneth Copeland had at his last revival service, and Grandma even invited him!

All of the women and their daughters have been invited (summoned) by Grandma to come over and help with the preparations of the cooking. The menu they have decided on is: Coca Cola Barbequed Chicken, Cole Slaw, Baked Beans, Corn Casserole, and Coca Cola Chocolate Cake piled high with whipped cream. This should be interesting as some of the women in our family find it an adjustment after marrying into our clan. At least, that is what I've heard through the family grapevine. You know, I've heard if you talk to plants they thrive. Well, our family grapevine seems to grow by leaps and bounds from the conversations that go on in our kitchen!

Bbq Recipe

I never knew Houston not to own up to his name. This time it was in a real big way. He and Sarah had twins the first time around. You would have thought the house was on fire the night it happened. The way my Grandpa went through the house at 3:30 in the morning banging a wooden spoon on the side of a stainless steel pot yelling for everyone to get up quick and meet in the den. When we all rushed in and were squeezed together tight as sardines in any can, Grandpa, proud as any peacock announced that the "Coca Cola Kid did it again, he's double lucky just like always, got two for the price of one!" Dad laughed out loud and said he doubted if the price part was true. After the laughter died down everyone was beside themselves over having been surprised with twins. A boy and a girl! The first twin birth in the family for 20 years.

This celebration would be done up right. Grandpa said that it was 20 years ago since we had been blessed so, and we should celebrate double big cause it could be another 20 years before it happened again. "Yes sir ree, we will welcome little Matthew and Martha into the family in a right proper way with a real proper hoedown!" I could hear a lot of work in that statement.

Work we did! All of us women and girls gathered together to cook, clean, and plan on how to make this family hoedown a simple, but fun and memorable one. The two things we all agreed on was the Coca Cola Barbequed Chicken, and the Coca Cola Chocolate Cake. Houston lived on Coca Cola ever since we all could remember. Every time you pictured him in your mind he would have that can of Coca Cola in his hand. The family nicked named him the Coca Cola Kid. Grandma had prepared Coca Cola Barbequed Chicken and Coca Cola Chocolate Cake for him since he was 10 on almost every special occasion. Houston was Grandma's favorite kid, although if you ask her, she doesn't have any favorites.

Coca Cola Barbequed Chicken is simple, delicious, and brings back sweet memories. Once you try it, you'll have a tangy sweet memory too!

Coca Cola Barbequed Chicken

2/3 stick oleo

1 small onion (diced)

2 cloves of garlic (minced)

1 cup ketchup

1 ½ T. of your favorite yellow mustard

¼ C. brown sugar

1 tsp. Worcestershire sauce

1 can Coca Cola

1 3 lb. chicken, or two smaller ones cut up

salt and pepper to taste

Mix oleo, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and Coca Cola in large heavy sauce pan. Bring to a boil and turn heat down to simmer. Simmer for about 25 minutes stirring often. Place salted and peppered chicken pieces in a heavy casserole dish. Pour the sauce over the chicken and cook at 350 degrees for one hour (covered.) Turn the chicken after 30 minutes. Take the cover off the chicken for the last 20 minutes of baking time.

WARNING: This chicken always gets rave reviews, however, no one believes you when you say you made the sauce with Coca Cola!

from a collection "Tastebud Tidbits" by Joyce M. Edwards

Coca Cola Barbeque Chicken

Warning: the story may be fiction but the recipe is Real! A true southern gal writes about her experiences in the families kitchen. Experiences, that were both, hilarious, and teaching. As you read your tastebuds will stand up at attention, and you'll get a dose of healthly laughter.

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Aussie BBQ Recipes - Steak With Herb Butter

The main sauce in this delicious recipe is a lovely thing called herb butter, which is also very easy to make. Some herb butter is a very handy thing to have in the fridge or freezer as it keeps well and has many versatile uses. It jazzes up a plain piece of steak, or fish or bland chicken, whether you barbecue, grill or pan fry them.

Serves: 4 - 6

Bbq Recipe

Prep Time: 20 min

Cooking Time: 10 min

Primary Ingredient: Beef


4 Piece(s) Rump Steak Thick
250 Gm Butter Softened
2 Tbsp Fresh Parsley Finely chopped
2 Tbsp Fresh Basil Finely chopped
2 Tbsp Fresh Chives Finely chopped
2 Tbsp Fresh Coriander Finely chopped
1/2 Tbsp Tomato Paste
4 Drop(s) Fish Sauce

MasterFoods Sea Salt To taste

Freshly Ground Pepper To taste

Cooking Directions:

Place all the ingredients other than the steak in a food processor and mix well, or simply use a bowl and mix with the back of a fork.

Place on a sheet of plastic wrap and roll into a sausage shape about the diameter of a twenty cent piece, twisting the ends to seal.

Chill in the fridge until firm.

Heat the barbecue to medium hot and oil lightly.

Cook the steak to your liking.

Cover loosely with foil and rest somewhere warm for a couple of minutes.(Leftover butter can be stored in the fridge or freezer)

Place the steak on a warm plate and top with a slice of the herb butter. The butter will melt to cover the meat and your delicious meal will be ready.

Aussie BBQ Recipes - Steak With Herb Butter

John Samuels loves cooking, almost as much as he likes eating. To find more of these great bbq recipes visit http://www.aussiebarbie.com.au/

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Great Picnic and BBQ Recipes

Great picnic and BBQ recipes are easy to come by. During the summer you have a huge variety of produce and foods, many on special in grocery stores, so you have no excuse not to get out there and expand your culinary dimensions with some new meals. Plan ahead, though. A great balance of a good picnic or barbecue meal is exceedingly fresh food mixed with other food that is rich in flavor. To accomplish this flavor yourself, you'll need time to marinate and set many of these foods in order to provide that great flavor. Here are a few ideas to get your planning going.

A good salad goes a long way. First off, nix any idea of iceberg lettuce. Though watery and refreshing at times, it has pretty much no flavor to speak of. Instead, try to find greens that provide a lot of flavor and variety like arugula and frisee, as well as less green vegetables like Treviso or radicchio. A good mix of these, a splash of a simple red wine vinaigrette, is delish in its own right. Add to this a couple roasted nuts like pine nuts or walnuts and maybe a sharp cheese like gorgonzola or chevre, and you'll have a salad that blows anything that you or your friends have had out of the park. As a further variation, try adding roasted beets to your salad as well. This will take a few hours of prep time followed by some cooling. However, these cut up and thrown in the mix are wonderful and reflect the season quite well.

Bbq Recipe

For meats, it's all about marinating or brining. To brine something, you'll basically be letting it soak in a salt and sugar solution will a whole mess of herbs and spices for a few hours or overnight. How long really depends on the size of the meat and how thick it is. These recipes will make your meat so much more juicer and the flavor will run throughout the meat. Find recipes online or in various books to get the right amount of sugar and salt for your tastes as well as the exact brining time for your meat.

Marinating meat provides a great flavor base and gives you a great crust whenever your meat hits the grill. The already applied sauce will char quite nicely and give a great textural quality to any of your meats. Try your own with mustard, fresh herbs, or olive oil and see what you enjoy best. You can always keep picnicking while the weather's good.

Great Picnic and BBQ Recipes

Peggy Olson writes numerous articles for Web sites on gardening, picnicking, barbecuing, outdoor products, and home decor. Her background also includes teaching, gardening, barbecuing and professional chef. For more of her useful articles on picnicking, please visit Picnic Baskets, supplier of picnic baskets, accessories, and more.

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How to Cook Kale

Growing up in the South, I knew exactly three kinds of cooked greens: cabbage, turnip greens and collard greens. Today, though, the produce aisles of the stores I shop are overflowing with a huge variety of greens, many of which were exotic to me until fairly recently. Kale, for example.

Actually, though, kale is just a form of cabbage--but one in which the leaves do not form a head. In this it resembles wild cabbage. More surprising to me was learning that collard greens are a type of kale. So in a sense, I've been eating kale all my life.

Bbq Recipe

The plant sold as "kale" in the stores, though, is somewhat different from collards, and can be enjoyed for its own distinctive taste. It is a hearty rather than a delicate taste, and can be used to add intensity to salads, among other dishes.

Thanks to its hardiness, kale freezes well, unlike some other greens. You might find that freezing, even if just for overnight, will make it sweeter and tastier.

Before cooking kale, be sure to remove and discard the plant's tough center stalks. Even without the stalks, kale will be chewy. Thorough cooking is necessary to keep it from being too chewy.

Two easy ways to cook kale are by boiling and sautéeing.

To boil kale, wash the leaves and then rip them into bite-sized pieces. Put them in a saucepan with a half cup of water and a quarter-cup of vinegar. Bring to a boil and cook until the kale has turned a bright green. Remove from heat, drain off the liquid, and serve. For extra bite, sprinkle with crushed red pepper.

To sautée kale, wash the leaves and rip them into small pieces as above. Add the pieces to a frying pan in which you have sautéed a couple of cloves of minced garlic and some minced ginger in a little red wine or vegetable broth. Add 2 tablespoons of tamari or soy sauce and continue cooking until the kale is a bright green. Remove from heat and serve. For extra crunch and taste, sprinkle with sesame seeds before serving.

However you choose to cook and serve it, you can feel good knowing that you are providing yourself and your family or guests with a food that is packed with nutrition. Kale is an excellent source of vitamin C and folic acid, as well as carotenoids, the precursors to vitamin A.

How to Cook Kale

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her secret source for the most mouth-watering restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Homemade Baked Beans Recipe

If you're looking for a good "homemade baked beans recipe" recipe - this is the place! Everyone loves some good baked beans, but most recipes call for them to be in a crockpot. Mine doesn't, instead I use can beans and cook them on the stove top. It's true, you could just buy a fancy can of Bush's baked beans, but it's just not the same as making your own homemade baked beans and letting them simmer of the stove as the flavors meld together! These are equally as good in the summer with a BBQ as they are in the winter on a cold blistery day!

  • 3 cans great northern or navy beans, or 1 - 48oz jar or Randall's mixed beans (drained)
  • 1 small onion (diced)
  • 2 cloves garlic (diced)
  • 1 cup barbeque sauce
  • 1/2 cup ketchup
  • 1 Tablespoon mustard
  • 1/4 cup brown sugar
  • 3-4 strips of chopped cooked bacon (if you like)

Bbq Recipe

Drain each can of beans and pour into a sauce pan. Add all other ingredients and cook on medium high heat until it boils, then cover and reduce to low heat and simmer for one hour. If you're in a real hurry, you can cook on high for 10 minutes and serve (it just won't taste as good!).

In the winter time you can cook this on the stove and let it simmer while making the main dish, but in the summer I like to just put the pot on the grill and let the beans simmer while I grill my meat. By the time the meat is done, the beans are usually done shortly after. There are all kinds of beans you can experiment with on this recipe as well, I usually end up using what I have on hand at the time. So I may use Pinto beans, Chili Beans, Mexican Beans - and even though you're making "homemade beans" it doesn't mean that you can't utilize any leftovers that you may have around. For instance, if I grill out and have left over burgers and beans, the next day I may chop up the leftover cooked burgers and thrown them in the beans and simmer for 20-30 minutes and eat! I've used thrown in leftover taco meat, sloppy joe, and even chicken. Technically that makes the "homemade baked beans" more like a chili - but it's ok to change it up a bit! Another thing that's fun with this recipe is to add some cubed cheese of any kind just minutes before it's done. That melted cheese can make it a big hit with everyone in the house!

Homemade Baked Beans Recipe

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

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The Perfect Smoked Ribs Recipe

Cooking has been considered a form of art, just like making a smoked ribs recipe the right way. Smoking ribs is a favourite family dish, whether it is done in the comfort of the home or being ordered at restaurants. Smoked ribs recipe is simple and requires a good kind of pork or beef ribs that are smoke barbequed well on a griller or oven with a flavourful marinade that is applied onto the ribs.

The kind of marinade that is applied to coat the ribs is the cook's preference depending on the chosen flavor. The marinade could taste sweet, sweet and spicy or others prefer sweet and hot. The secret to attaining good smoked ribs recipe is in the method used in cooking the ribs. The initial consideration is whether or not to use a good quality wood to smoke the ribs with. The wood for this kind should be untreated, which means it is free of any chemicals and is not rotten.

Bbq Recipe

The next thing to consider for cooking a smoked ribs recipe is the smoker where the actual cooking will be done. The smoker can also be used as a charcoal grill if preferred. With the smoker, start the fire by using charcoal rather than wood on the smoking section of the smoker. When the fire is ready, spread the racks of ribs by the meat compartment of the smoker, making sure that it is placed far from the heat source to prevent burning. If the smoker does not have a divider to separate the heat source to the ribs, use brick or large stones for this. The point created here is allowing the smoke to get into the ribs without it directly hitting the heat source.

To create a good smoked ribs recipe is to close up the air valves to allow minimal air to flow out and have a low fire. This will trap the toxic part of the smoke, which is carbon dioxide, to escape into the atmosphere. Every couple of hours the ribs should be turned to allow an even cooking of the smoked ribs recipe. If necessary, add wood or charcoal so as to keep the fire alive while still barbequing the smoke ribs. The more wood or charcoal is added to the smoker, the more the smoking process is achieved. When the wood burns down, the smoker's valve could be opened to allow the airflow to exit. Smoked ribs recipe will still taste good even if the airflow is not so consistent.

To achieve a good recipe, the fire in the smoker should never die out. Make sure that the ribs cool off in the smoker before cooking is done and then have it heated up again by restarting the fire. It takes about 3-5 hours for the recipe to cook. Allow it to cool down first before serving. It is also advised to wrap the smoked ribs in a good quality foil to seal its smoky flavor.

The Perfect Smoked Ribs Recipe

For more great recipes and tips from Chef Michael please visit his Barbeque Blog at: Smoked Ribs Recipe

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BBQ Parts - Repair and Replacement Resources Can Be Found

Whether you cook an entire meal on your BBQ once a week or use it twice a year to grill hot dogs, sooner or later you will need to repair or replace some BBQ parts. Even the best of grills wear out eventually, but before they do, individual burners will crust over, values will leak, knobs will fall off and heat shields will rust through.

Regular inspections and maintenance on the BBQ parts that bear the brunt of the work in your grill can keep your grill operating at it's best for years. The burner is the heart of your grill so it should be inspected and cleaned on a regular basis. Depending on how often you use your grill you might want to do this once a month or more. Your burner is working properly when the flame burns evenly around the perimeter of the burner at all control settings.

Bbq Recipe

It's easy for individual holes in the burner to become clogged by cooking grease and just as easy to clean them out. All you need is a bent paper clip or wire coat hanger. A burner should last 2-5 years if properly maintained. Signs that yours might be nearing the end of its life include heavy rust (some rust is common on all grill parts) or discoloration especially along the seams. Replace it immediately if any spots have rusted all the way through or if the burner has started to split along the seams.

There are several places you can go to find replacements for burners and every other part that makes up your grill. While you might get lucky and find the exact part you need at your local hardware store, the Internet is quickly becoming the best and most reliable way to find the right replacement part.

Most major manufacturers maintain their own websites and will sell BBQ parts directly from their site. They are also the most likely place to find the user's manual and specification sheets that will tell you exactly how to affect the repair or replacement yourself.

For those times when you're not sure who made your grill, or that model is no longer being manufactured, you may still be able to use universal BBQ parts. There are a growing number of BBQ parts distributors online that offer both brand name and universal parts for sale. Of course, some universal replacement parts are safer to use than others.

Knobs are fairly standard items and could be replaced without a second thought. Burners that don't quite fit the dimensions of your grill cavity and need to be bent, or gas hoses or clamps that don't form a perfectly tight seal because they are not quite the right size, may appear to be economical options, but they could cause gas leaks or explosions that could destroy your grill and cause serious injury.

BBQ Parts - Repair and Replacement Resources Can Be Found

Norman Shand is a middle manager by day and a Top BBQ Chef by night. He shares his best recipes and those grilling tips that will help you become one too at: http://bbqpartsblog.com

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The Ultimate Beer Chicken Recipe - Chicken Cooked in Beer!

If you search the Internet for a beer chicken recipe you will have no trouble finding one. The problem is, most of the beer chicken recipes I have found are pretty wimpy. What I mean is, they all tell you to add a half cup or cup of beer along with mushrooms or some grated cheese or parsley. That's not a chicken cooked in beer recipe. It's chicken with a little beer added to the mix for for the purpose of stimulating conversation at the dinner table. Boring.

So without further ado, I am going to turn you on to the ultimate beer chicken recipe. This really is Chicken Cooked In Beer. My beer chicken recipe came about through much trial and error and I want to make it clear, if you love beer, you're going to love this dish. In fact, just for the sake of accuracy it probably should be called chicken drowned in beer.

Bbq Recipe

The Ultimate Beer Chicken Recipe - Chicken Cooked In Beer!

1-4 to 5 pound Roasting chicken

2-3 quarts of beer (best with Killians, Yuengling or any other full flavored beer)

2 stalks of celery

2 carrots

1 cup of sliced mushrooms

Place the chicken in a roaster and add enough beer to cover at least half of the chicken. If you're thinking this is a waste of good beer, don't. (You will thank me later). Place the roaster in the refrigerator and let the chicken marinate overnight. In the morning, turn the chicken over so the other half can marinate for several more hours.

When you are ready to cook the chicken, pour off all of the beer and add 4 cups of new beer (you really will thank me later). Place the roaster in the oven and cook at 350 degrees until the chicken is nearly done. Remove about 2 cups of the liquid for gravy. Add the celery, carrots and mushrooms. Cook for an additional 30 minutes or until the chicken pulls apart easily with a fork. When it's done, take it out of the roaster, place it on a serving platter and serve with mashed potatoes, beer gravy and your favorite vegetable.

I'm not going to give you specific instructions for making the beer gravy (that's another recipe after all). But I will tell you that you can mix flour and water until it is pasty and then slowly add it to the simmering liquid until it thickens. If you're lazy, you can use the chicken gravy packets you buy at the supermarket. Either way, the beer gravy is going to taste great on your mashed potatoes.

Now that you possess Ultimate Beer Chicken recipe, I sincerely hope you enjoy it.

The Ultimate Beer Chicken Recipe - Chicken Cooked in Beer!

For more information about how to find great deals on beer and beer equipment or other beer recipes, visit: Beer Deals [http://www.beer-deals.com]

Thanks To : Steak Recipe

The Recipes of Wales Modern and Traditional Foods

When people think of Wales the food is not what they immediately think of. Indeed, much of the traditional cookery of Wales is what might be called 'peasant food'. This is hardly surprising given Wales' history. After all the country has been rich in resources but poor in income for many centuries.

Industry dominated the country, whether predominantly agriculture in the North and heavy industry in the South. But everyone was working for someone else rather than themselves. The pennies had to be eked out and salaries were supplemented with small holdings that grew vegetables, pigs and chickens.

Bbq Recipe

Each and every last drop of use was drawn from the food an frugality was the watchword. Thus the traditional food tends to be plain, simple and hearty. In many households this is what the staple fare is like, even today.

But as the country grew more affluent and developed a middle class some traditional recipes became entrenched but, in general, there was a move away from the traditional fare to something more exotic. Influences were brought home from across the globe and there was a tendency, even at home, to mix and match.

So that traditional ingredients were combined with exotic spices and ingredients to produce something new. A new Welsh cuisine that few people ever get to see.

Here I bring you a traditional Welsh dish followed by an example of modern Welsh Fusion cooking.

Pastai Oen Cymreig (Welsh Lamb Pie)


675g neck of lamb

4 carrots, sliced

1 onion, chopped

2 tbsp parsley, finely chopped

2 sprigs of parsley

250g prepared shortcrust pastry

salt and black pepper

beaten egg to glaze


Remove the meat from the lamb neck and chop the meat into small cubes. Add the bones to a pan along with the onion and whole parsley sprigs. Cover with water, season and boil for 90 minutes before straining the mixture and retaining the liquid

Tip the pastry onto a floured surface and roll out. Use half to cover the base of a 1l pie dish. Add the carrots to the base and cover with the meat before adding the chopped parsley and seasonings. Wet the edge of the pastry with water, use the remaining pastry to cover and crimp the edges with a fork. Trim the excess then cut a steam hole in the centre of the pie (this should be large enough for you to insert a small funnel later). Place the pie in an oven pre-heated to 170°C and bake for about 100 minutes, or until the pie is cooked through and golden.

When the pie is ready re-heat the stock and use a funnel to pour about 60ml of this into the pie. Serve immediately.

Cig Oen â Saws Llus (Lamb with Bilberry Sauce)


4 x 150g lamb leg steaks

1 tbsp olive oil

125g finely-chopped onions

2 cloves finely-chopped garlic

50ml raspberry vinegar

1 tsp cracked black peppercorns

120ml fresh orange juice

120ml dry white wine

1 tbsp tomato purée

150ml water

125g fresh bilberries (or the same weight of blueberries plus 1 tbsp red wine vinegar)

1 tbsp honey

3 strips of orange peel

salt and black pepper to taste


Add the olive oil to a hot pan, season the lamb leg steaks then and fry until browned on both side then set aside. Add the onion and garlic to the pan then fry until soft. At this stage add the raspberry vinegar and black pepper to the pan and boil until the vinegar has almost completely vanished. Now add half the bilberries, the honey, the white wine and the orange juice and the orange peel. Bring to the boil, turn down the heat and simmer for five minutes. Now add the water and bring back to the boil.

Transfer the sauce to a lidded oven-proof dish and add the lamb steaks to this. Place in a moderate oven and cook for forty minutes. Set the meat aside in a warm place, tip the sauce back into the original pan and bring to the boil. Reduce to thicken then add the remaining bilberries and continue cooking until the skins are just about to split. Spoon the sauce over the lamb steaks and serve immediately.

The Recipes of Wales Modern and Traditional Foods

Dyfed Lloyd Evans is the creator of the Celtnet Recipes where you can find many more examples of traditional and modern Welsh Recipes as well as the best of British Recipes in general.

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Garlic Shrimp Pasta Recipe

This buttery garlic shrimp pasta recipe is just DI-VINE! Use your favorite kind of long pasta: spaghetti, linguine, bucatini... and then get ready to swirl your fork into a mountain of goodness in almost no time at all!

Serves 4

Bbq Recipe


- 1 Pound thin spaghetti(or whatever long pasta you like!)
- 1 lb medium shrimp(or shrimps as my mother might say), cleaned and deveined
- 1/4 cup extra virgin olive oil
- 1/2 cup butter
- 1 cup dry white wine
- 3-4 large cloves of garlic, finely chopped
- 1/4 cup of fresh parsley, coarsely chopped
- salt & black pepper, to taste

Put on large pot of water on the stove and turn up the heat! While you are waiting for the pasta water to boil you can start to prepare your skillet with the oil you'll cook the shrimp in. When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.

In the meantime, heat the oil in the skillet. Throw in the chopped up garlic and let it simmer for about a minute. Then add the shrimp, seasoning it with a dash of salt and pepper. It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.

Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don't forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)

Reduce the wine and butter mixture until it has reduced to about half the original amount. Return the shrimp to the pan and let reheat. In the meantime, drain the pasta - but reserve about a cup of the water in the pot! If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there. If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.

Garnish the pasta with a few sprigs of additional parsley and offer your guests some grated cheese to top it off. Rest assured, this garlic shrimp pasta recipe is sure to be a hit!

Garlic Shrimp Pasta Recipe


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Pork Recipes For the Crock Pot

Oh, you have to love pork! For so many delicious foods to come from one place is remarkable. Pork is one of the easiest foods to prepare, as there is much you can do with it. From barbecue sandwiches to roasts to sausage, pork provides so much variety that making it is not the hard part; it's the deciding what to make next that will present the problem! Cooking pork in the Crock Pot will render some of the tenderest meat found anywhere and you'll want to serve it again and again. If you're in a bind for what to do next with pork, here are a few simple pork recipes for the Crock Pot.

The first suggestion to come to mind has to do with how wonderful pork and apples go together, as though they were made for each other from the beginning. If making something in the slow cooker with pork, whether it's pork chops, a roast or ham, how about using apple juice combined with a small amount of corn starch to pour over it? Make sure to add some chopped apple for some extra flavor. To really dress things up a bit, toss in some fresh cranberries, honey, cloves and nutmeg for an aromatic fall meal.

Bbq Recipe

Another nice idea for pork would be some good-sized ham steaks with pineapple juice and chunked or mashed pineapple on top. Have some cherries ready on the side to add some bright colors to this tasty meal. Kids and most adults as well, love ham. Adding these few simple items will turn a good meal into a great meal! Your family will love you for it and you'll love the ease in clean up following a slow cooker meal. A wonderful substitute for the ham steaks could be a pork roast. The juices from the pork roast will enhance the good flavors emanating from the roast will blend, blending with the other ingredients to help create an appealing gravy for mashed potatoes.

Barbecue pork for sandwiches is always a welcome meal in any household and it's one the whole family will enjoy. This particular recipe, however, will take longer than the usual four to six hours due to the firm belief that any good barbecue, no matter the cut, is best served in the manner of "slow and low". The "slow" in this phrase means over as much time as possible without ruining the meat while the "low" means at the lowest temperature possible, without drying out the meat. In this recipe, start it the night before, on the lowest setting possible, and prepare to abandon yourself to it when you come home the next evening.

In the Deep South, where Elvis and Barbecue is King, great pride is taken in the preparation of their barbecue and recipes are handed down from one generation to the next. When preparing the meat (generally the cut is a pork loin or small shoulder), create a mixture of vinegar, water, Worcestershire sauce, powdered garlic and powdered onion, finely chopped onion and salt and pepper to taste. Cook the pork cut in this for several hours, adding your favorite barbecue sauce only in the last two or three hours, if at all. In the south, it's preferred to add the barbecue sauce to the sandwich, rather than the meat, and a good dollop of Cole slaw on the sandwich is always welcome.

If you are new to Crock Pots, don't let them intimidate you for they can become one of your best friends in today's harried world. With a bit of creativity and a desire to try new things, some of the most delicious pork recipes you've ever had are within your reach.

Pork Recipes For the Crock Pot

Lisa Paterson is an avid home cook who loves to share her favorite recipes with the rest of us. Find all her crock pot recipes at http://www.A-Crock-Cook.com. And be sure to try one of her Pork crock pot recipes.

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Marmalade Recipe

Making marmalade is pure self-indulgence for me. Nobody else in our house likes it, but I love the zesty tang of marmalade on hot buttery toast. Maybe the taste for it is peculiar to the English - peculiar taste buds we must have to like marmite too with its salty bite. Anyway a few times each winter I make a batch of marmalade, sell a few jars at the market and keep the rest to last me till next year. My parents also like it when they visit.

I tried a new mixture of fruits yesterday, adding a couple of limes and tangerines to the usual orange, grapefruit and lemon. True marmalade is made with Seville oranges, a sour variety grown especially for the English marmalade market, but I haven't ever found any out here in South Africa, so have to mix our sweet oranges with the sourer lemons and grapefruit to get the requisite zingy flavour. When I tried with just oranges, I got a rather dull, sweet orange jam, that I christened Mellow Marmalade - fine for soothing the troubled tastebuds but not very stimulating.

Bbq Recipe

My marmalade production is still in the experimental stages, each batch turning out different, so I have to think up appropriate adjectives to describe the flavour, to remember which is which. It might help the research process if I remembered to write down what I did each time...but I prefer the random element of surprise when it comes to tasting the results, so maybe I never will.Yesterday's batch is going to be called Fragrant Citrus Medley - the limes give it an extra hint of perfume, and keep the zing alive!

Here is the recipe I use as a basic guide, provided by my mother, who also makes her own supply.

Three Fruit Marmalade Recipe

2 grapefruit

2 lemons

3 oranges

4 pint/2 litres water

3 ½ lbs/1.6kg sugar (if you use sour Seville oranges you need more sugar - 5lbs)

Wash the fruit, scrubbing the skins. Cut the fruit and rind into shreds, however thick you like your peel in the finished marmalade. Remove any very pithy bits and pips. Usually one should tie these in muslin and cook with the fruit, to get the most pectin available, then remove the whole package pips and all . I haven't bothered the last cuople of times and the marmalade still seems to set.

Put the fruit and water into a large pan (preferably thick bottomed) and bring to the boil, then simmer gently for 1-2 hours until the rind is tender.Add the sugar off the heat and stir till it dissolves. Don't let the marmalade boil again till it has dissolved. Boil briskly for about 30 minutes. Test for doneness by putting a drop on a cold plate. If it forms a light skin that wrinkles when you push your finger through it is done. Keep testing every five minutes if not. The bubbles also change to be slower, larger rolling bubbles when it is ready. Ladle into hot sterilised jars and seal.

If you would like to try my variation on the fruit mixture, substitute two or three limes for one of the grapefruit and two tangerines for one of the oranges. Any citrus fruits can be made into marmalade. My next experiment is going to include kumquats - we have a small tree here and none of the family really like that sweet/sour explosion on the tastebuds when you bite into them, except me and I can't eat a whole treeful myself! Happy marmalade-making!

Copyright 2006 Kit Heathcock

Marmalade Recipe

Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and loves being a fulltime mother. Co-creator of A Flower Gallery home of original flower pictures and Food and Family

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Tired of Winter? Have a Barbecue Picnic Theme Party!

Many of us get tired of winter - the dark, cold days, the gray landscape, and feeling of being cooped up. Here is a fun idea to help you break out of the winter blahs. Have a barbecue party! Following are some ideas to get you going. Barbecue and picnic traditions vary from family to family and region to region - so tailor these ideas to appeal to your crowd.

  • Serve barbecued foods (duh!). You actually can barbecue outdoors in winter, even in the colder climates - but you may not want to. First of all, someone will need to stand out in the cold to do the grilling, and secondly, the food will get cold on its way from the grill to the house. Consider instead using your broiler or indoor grill to "barbecue." Or purchase pre-cooked barbecue foods at your grocery store, a discount retailer, or a local restaurant. If your group is small, you can even roast hot dogs on sticks in the fireplace.
  • Decorate for a picnic. Use a checkered tablecloth, and lay some seashells randomly on the table. You can purchase shells at craft stores if you don't happen to have any lying around. Use casual tableware or paper plates, and don't forget extra napkins!
  • Serve side dishes that you generally have only in summer, or that you typically serve with picnics. This varies widely from place to place and group to group. In the Northeast, you might include macaroni or potato salad, baked beans, corn-on-the-cob (available in the frozen food section) and lemonade.
  • For dessert, think "s'mores" (graham cracker, roasted marshmallow and chocolate bar), ice cream sundaes, fruit pies, or whatever says "summer" to you.
  • For drinks, beer always goes well with barbecue, but serve what appeals to you and your guests.
  • Turn up the thermostat - just for this couple of hours - and invite your guests to wear short sleeves. The kids in particular will get a kick out of being able to wear shorts or a sundress in the middle of winter.
  • Put on some summer party music. Go retro with The Beach Boys - nothings says summer like "Surfin' Safari."
  • Pin up pictures of summer scenes, beaches and sunshine. Or have the kids make suns out of yellow construction paper and post them all over the party area.
  • Most adults will be more comfortable at a table - but have blankets laid out for the kids to picnic "on the ground."
  • Invite guests to bring a favorite picnic recipe to share, or steer the conversation to your guests favorite memories of a summer picnic or barbecue.
  • Keep it simple and easy. Remember that the atmosphere you are aiming for is "relaxed and carefree." Consider asking your guests to bring side dishes, beverages or desserts, as they would to a family picnic in summer.
  • Enjoy this slice of summer while you wait for spring to come!

Bbq Recipe

Tired of Winter? Have a Barbecue Picnic Theme Party!

Cheryl Lyon is a Certified Professional Life Coach, meditation leader and author of the At Home Retreat Kit.

Cheryl aspires to live, and to help others to live, what she calls "The Winged Life." A life of purpose AND fun. A life of work AND play. A life of accomplishment AND creativity, planning AND spontaneity, peace AND adventure. A life of one's own choosing.

Visit Cheryl's websites at http://www.wingedlifecoaching.com and http://www.athomeretreatkit.com.

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BBQ Sauce - Bring Out the Sweetness Baby!

BBQ sauce is generally a basic mixture of tomatoes, sugar and vinegar. Tomatoes used can be in various forms such as tomato sauce, paste, puree and even ketchup. Sugar adds sweetness to the barbecue sauce and can either be corn syrup, honey or molasses. The addition of vinegar, on the other hand, lends a sour flavor to the bbq sauce and can be in the form of beer, white or flavored vinegar, wine or citrus juices. In general, bbq sauces can be used throughout the barbecue process from preparation to cooking. However, be careful with sugar based bbq sauces when cooking as they can easily burn while cooking and ruin the flavor of the meat.

The combination of these three ingredients makes up the basic recipe of almost all bbq sauces. However, variations based on tastes and personal preferences often lend a hand in the creation of a unique bbq sauce. On the whole, most people will have their own special barbecue sauce although there are still many who search for their ideal barbecue sauce in stores.

Bbq Recipe

The "best" tagline is a cliché. Still, it would not be wrong, to say that Corkys bbq sauce is the better-known Barbecue Gourmet Sauce. Corkys gourmet barbecue sauce is Memphis based and a family owned business. As it is with family businesses, corkys have some fabulous seasonings, up its sleeve, which unquestionably gives it an edge over other barbeque sauces. Farrah Fawcett says: "Corky's, thank you for the best BBQ ever, and I'm from Texas." Anette Benning, far away from her American Beauty narrow-mindedness, pays a fulsome compliment: " The BBQ is fabulous".

The Cowtown Night of the Living Barbeque Sauce has kethcup, brown sugar, vinegar, chipotles puree, worcestershire, liquid smoke, ground mustard, black pepper, garlic, cayenne pepper and spices as its ingredient. The Cowtown Night is tomato based with a heat index of 2 and has won the Best Hot Barbeque Sauce award at the 2002 American Royal Barbeque Contest.

Dijon mustard, brown sugar, tomato sauce, jalapeno, green chile peppers, onions, Worcester sauce, vinegar, garlic, salt, spices and soy oil are what goes into the making of Dave's BBQ Sauce. This sauce is made from a chile Dijon base and is slightly sweet, slightly spicy and very, very tangy. It is too good as toppings on chicken, burgers, veggies, pork chops, etc.

Jack Daniel's BBQ Sauce, Pappy's Moonshine Madness, Maguires Irish BBQ Sauce and Smuggler's Run Scurvy Dog BBQ Sauce are some other reputed Barbecue gourmet sauce, worth trying.

Rub it on...

Barbecue rubs give traditional barbecue a whole new dimension. It makes for a tastier and more flavorful barbecue. In fact, most famed barbecue restaurants use rubs to give their ribs, chicken and steaks a rich deep flavor. Barbecue rubs should be rubbed thickly into the meat and left there for at least four hours or more. When grilling, the barbecue rub will give the meat a nice, chunky and crusty coating.

BBQ Sauce - Bring Out the Sweetness Baby!

Chris McCarthy is the president of InsaneChicken's Hot Sauce, BBQ Sauce Catalog. Visit thier website http://www.insanechicken.com.

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High Protein Breakfast Smoothie Recipes

Most people skip breakfast and that's a huge mistake. Not only do you need breakfast to help recover from your lack of food during the night but you also need to get incoming nutrients in your body to help your hormones. So while I understand that people are busy and you may not have the time to make a healthy breakfast and sit down, you do have a few minutes to make some great, healthy smoothies. Here's a bunch of recipes.

1 chopped frozen banana
1/2 c. plain yogurt
1/2 c. milk of choice
4 chopped dates (rehydrated, if neccessary to make them soft)
1 tbsp. nut butter

Bbq Recipe

1 cup vanilla yogurt
1 cup 2 percent milk
1 medium banana
2 tablespoons wheat germs
2 tablespoons protein powder

1 banana
6 strawberries
1 kiwi
1/2 cup vanilla frozen yogurt
3/4 cup pineapple and orange juice blend

- 1 banana, cut in chunks
- 1 cup grapes
- 1 (6 ounce) tub vanilla yogurt
- 1/2 apple, cored and chopped
- 1 1/2 cups fresh spinach leaves
- 1 banana

- 1 1/4 cups sliced fresh strawberries
- 10 whole almonds
- 2 tablespoons water
- 1 cup ice cubes
- 3 tablespoons chocolate flavored protein powder
- 1 1/2 cups vanilla yogurt
- 2 bananas, cut up

- 1/2 cup frozen strawberries
- 2 tablespoons wheat germ
- 1 tablespoon honey
- 1 banana
- 1/8 cup peanut butter
- 1/2 cup soy milk
- 2 tablespoons honey

- 1 banana, cut in chunks
- 1 cup grapes
- 1 (6 ounce) tub vanilla yogurt
- 1/2 apple, cored and chopped
- 1 1/2 cups fresh spinach leaves
- 1 cup nonfat yogurt
- 1 cup nonfat milk

- 1 cup (packed) pitted Medjool dates (about 9 ounces)
- 1/2 teaspoon vanilla extract
- 2 cups ice cubes

So those are a few fantastic breakfast smoothies. Want to make your own? It's simple really, you have to have whey protein and non-fat yogurt as your base or else the fruits won't do anything to fill you up or provide any type of a meal. So make sure that you pick a few different fruits that taste well alone, if they don't taste good on their own then they aren't going to taste good in a smoothie. You can use water or non-fat milk, either will do the job for a high protein breakfast smoothie

High Protein Breakfast Smoothie Recipes

About The Author

Visit Jimmy's website for a free high protein breakfast smoothies guide

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Chicken Thigh Recipes - Easy & Quick To Prepare!

These chicken thigh recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken thigh recipes:

Bbq Recipe

>> Chicken Thighs Glazed With Orange-Thyme-Cumin Sauce

1/2 cup dry white wine

1/4 cup red wine vinegar

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

3 tablespoons soy sauce, low sodium

2 tablespoons fresh thyme leaves - minced

1 clove garlic - minced

1 tablespoon honey

1 teaspoon fresh ginger - minced

1 teaspoon ground cumin

1 chopped jalapeno pepper -- seeded, optional

8 skinless chicken thighs

Remove the skin and the surface layer of fat from the thighs. Rinse. Towel dry. In a large nonstick skillet, combine the sauce ingredients, including the jalapeno. Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up). Reduce the heat to low, cover and simmer for 15 minutes. Remove the cover, turn the chicken pieces over, raise the heat to medium and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust heat as necessary.

>> Chicken Thighs Marengo

6 x Chicken thighs (2 lb),skinned

1/2 ts Salt

1/4 ts Pepper

2 ts Olive oil

1 c Sliced fresh mushrooms

4 x Green onions, sliced

1 x Clove garlic, minced

1/2 c Dry white wine (or Chablis)

1/4 ts Dried whole thyme

2 x Med tomatoes, cut in wedges

1 tb Minced fresh parsley

Trim excess fat from chicken. Rinse chicken with cold water, pat dry.

Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot.

Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; sauté 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.

That's it for today! If you want more chicken thigh recipes just check below:

Chicken Thigh Recipes - Easy & Quick To Prepare!

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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Barbecue: The Great American Pastime

Baseball may rank up there, but barbecue is another great American pastime. While its popularity is well known, its origins, its definition and even how you spell it - BBQ, bar-be-cue, barbecue - are clouded in thick grill smoke.
For many Americans, "barbecue" is a gathering of friends in the back yard for food prepared over a hot grill. For those who are serious about their barbecue, there is a distinction between barbecue and grilling. Barbecuing is preparing food outdoors using the indirect heat from a wood fire. Grilling is what many backyards chef do when they cook hamburgers, hot dogs, seafood, you name it over a hot grill using direct heat. That grill can use barbecue briquettes, wood chips, gas or any combination of those fuel ingredients. Both can involve some sort of hot sauce or spicy barbecue sauce to heat things up.Barbecuing, because it involves indirect, slow cooking, usually is reserved for large pieces of meat like pork (whole or roasts), beef brisket, ribs, etc. It can take longer than 12 hours to cook a whole hog or a large beef brisket with ribs taking anywhere from four to five hours to cook. "These low temperatures and slow cooking - low 'n slow - create the unique, smoky meat appearance, taste and texture that is authentic barbecue," notes the web site of the California Barbecue Association.
There are almost as many theories of the origins of the word "barbecue" as there are ways to prepare barbecue. Some trace the word to the French "barbe-a-queue" which is loosely translated as from beard to tail. In other words, cooking a pig from tip to toe. Others say the term derives from the Spanish word "barbacoa," which means a framework of sticks - what was used to hoist a hunk of meat over a fire to cook it. And the term "barbacoa" supposedly is derived from the Arawak word "babracot" for wooden apparatus. Tar Heel magazine was quoted as saying the word "barbecue" comes from a nineteenth century advertisement that cited a combination of whisky bar, beer hall, pool establishment and roast pig seller , which is summed up as bar-beer-cue-pig.
How it came to the United States is also anyone's guess. The California Barbecue Association posits that barbecue first came to California by Franciscan friars who brought it from the Caribbean. In the 17th century, the friars came to California, which was then part of Mexico.
Another theory is that barbecue originated in the late 1800s during Western cattle drives. Slowly cooking tough meat over a fire was a way to tenderize the meat and make it tastier. German butchers reportedly brought barbecue to Texas in the mid-1800s.What's certain is that barbecuing has been an American pastime for hundreds of years. Some say that large barbecue gatherings were common starting about 50 years before the Civil War in the south. Later on in the nineteenth century, it became a mainstay at church picnics and politic rallies as well as private parties. Today just about everyone grills or barbecues at one time or another - whether it's a little hibachi grill on an urban fire escape or an all out pig roast complete with a barbecue pit dug in your home's backyard.
There are also regional differences when it comes to barbecue. Reportedly, vinegar-based sauces are what fire up back-yard chefs in North and South Carolina. Tennessee barbecue sauces tend to be spicy and sweet as well as tomato-based. Dry rubs can be used almost anywhere. Kansas City, Mo., another barbecue hot spot, uses a tomato-based sauce like Tennesseans, but also adds molasses to the mix. Texas sauces show a Mexican influence and may use chilies and limes in the sauce or as accompaniments to the meal.
Also what type of meat is used also varies by region. Beef is prime in Texas whereas pork is the old stand-by for the Carolinas and the rest of the south. In the Pacific Northwest and the East Coast, most people grill rather than barbecue. Specifically for the Pacific Northwest, grilling of fish, especially salmon, is popular as is the use of cedar planks to add flavor.Grillin' and Chillin' with the Flintstones

It's certainly clear that cooking over a wood fire was something we all did in prehistoric times and mostly with meat. It was the first type of cooking, popular around 125,000 B.C. and helped propel us to today's meat-centered diet.
Barbecue and grilling also arose independently all over the planet. Grilling is a popular way to prepare meat in China and Korea, for example, as well as in the Caribbean.
According to the History Channel, "barbecue" appeared in print for the first time in 1655 back when the United States was a colony of Great Britain and by the mid-nineteenth century barbecue was a popular way to prepare meat, especially out West.
Barbecue really started cooking in the 1920s because of Henry Ford and his assembly line. Sounds like an odd couple, Henry Ford and barbecue, but economic necessity enticed Ford to create the charcoal briquette, now a mainstay fuel source for grills. Ford invented the briquette because his assembly line produced not just cars, but a lot of wood scraps. Ford figured he could turn his garbage into cash and he did.
Similarly utility companies introduced gas grills in the 1950s and then a worker at Weber Brothers Metal Works fashioned the first Weber kettle grill in 1951, also according to the History Channel.
As time marches on, barbecuers continue to perfect their art. One of the major trends in barbecueing is the "water smoker," says the infoplease.com web site. The water smoker can be fueled by electricity or coal. Burning wood chips and boiling water allows an outdoor cook to slowly cook meat while the circulating water/steam bastes the food and keeps it moist.
And whether you grill or barbecue, one of the best ways to prepare meat or vegetables is to marinade them first in the marinade or sauce of your choice. If you're simply grilling meat over a hot flame, marinades may not be required, but a dipping sauce provided with the meal can add flavor.

Bbq Recipe

Barbecue: The Great American Pastime

This article was written by Eric Vinje of Cosmic Chile.

Shop online for hot sauce, salsas, spicy BBQ sauces and more. If it's fiery foods you're after...we've got it!

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