Why Use Marinade Recipes? - Give Me 5 Good Reasons

1. Flavor

Probably the number one reason to use marinade recipes is for the flavor. Your freedom to choose ingredients that suit your taste, makes it easy (see reason number 3) to customize the flavor.

Bbq Recipe

The flavor comes from all of the ingredients and can vary greatly. But, the choices of herbs, seasonings and spices are limitless when you consider the possible combinations.

2. Tenderization

Marinade recipes do not actually tenderize the meat. But, the acid in the marinade will chemically alter the muscle fibers, giving it that effect. Since acids can be vinegar, wine, beer, lemon juice, lime juice, etc., they also have a great influence on the flavor (see reason number 1).

This tenderization effect can also be caused by enzymes found in some foods. As with acids, the muscle fibers are denatured (broken down) by the enzymes, too. These enzymes are in foods such as raw onion, fresh ginger, pineapple, and green papaya.

Another even more powerful form of "tenderization" comes from fermented milk products like yogurt and buttermilk. It is the bacteria in them, with their digestive qualities, that acts upon the meat to denature it. Meat seems to stay moister when these are used.

3. It's Simple

Marinade recipes are simple in that they only contain an acid, oil, and seasonings. OK... maybe some recipes can get pretty long with all of their ingredients (seasonings, spices and such). Some people do tend to go overboard (like some BBQ rub recipes).

But, it is still very straightforward. Here is an example of a basic marinade recipe:

Blend all of the ingredients together and add the meat. Use a glass or non-aluminum bowl to prevent discoloration. All surfaces of the meat must come in contact with the marinade. So, turn the meat every 30 minutes. You might, however, rather use a zipped plastic bag. This will allow all surfaces of the meat to be in contact with the marinade at the same time. You will probably use less marinade, too.

Marinating times vary from a few minutes, to 24 hours. A combination of factors figure into how long the marinating should last. Type of meat, size of the meat, delicateness, strength of the acid, and temperature are some things to consider.

Small pieces of fish in lime juice at room temperature would only need a few minutes to marinate. A 10 pound beef brisket in soy sauce in the refrigerator might need to marinate overnight or longer.

4. Good for You

When meat is flame cooked at high temperature, cancer-causing agents called Heterocyclic Amines (HCAs) can be produced. You may have seen it in the news at different times over the last few years. The use of marinades may actually discourage the formation of HCAs on char-grilled meats.

Of course you still have to be careful and follow some basic food safety practices when using marinade recipes, too. Clean surfaces thoroughly and avoid excess contamination. Throw out any leftover marinade that has come into contact with raw meat. And always marinate in the refrigerator.

5. It's Been Done for Centuries

In ancient times people tried different ways to preserve meat. If you remember from History class, refrigerators didn't work back then (no place to plug them in).

They tried salt, sun and other ways of drying the meat. They tried oils, and maybe even accidentally, acids of different types. People started using spices, (probably also accidentally), to improve the flavor. Worcestershire sauce is one of the results of those early attempts to preserve foods.

Today, marinade recipes are fairly standard (acid, oil, seasonings). But that's far from saying "they're all alike". You have the power to make them taste the way you want. Delete, add, or adjust ingredients to suit your own taste. You will get better with practice (you really will). Take the benefit of all those centuries of experimentation and try it. Get yourself another drink and create a marinade.

Why Use Marinade Recipes? - Give Me 5 Good Reasons

Jeff Slankard is the owner of original-bbq-recipes.com. A great place to find out how you can be the creator of your own delicious BBQ recipes. To find out more about marinade recipes and how they work, please visit http://www.original-bbq-recipes.com/marinade_recipes.html

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How to Cook Venison Back Strap - A Recipe

Fresh Venison is some of the best red meat that you can put in your mouth.

For me the absolute best part of the deer is the Back Strap. Back Strap is the piece of meat that runs along both sides of the back bone from the neck to the hind quarter. It is taken off the animal in one whole piece and trimmed of any silver skin.


Once trimmed it can be prepared whole or cut into steaks. I like to cut it into 12" sections and cook it whole. It's easier to handle on the grill and is perfect for 4-6 servings.

Here's how I prepare whole venison back strap:

First make the marinade for the back strap. It consist of:

½ cup Olive Oil
½ cup Worcestershire Sauce
¼ cup Soy Sauce
2 Tablespoons Balsamic Vinegar
1 Tablespoon Franks Red Hot Sauce

Place the Back Strap in a large Zip Lock Bag and pour the marinade over it. Refrigerate it for at least 4 hours, but I like to go overnight if possible. The marinade needs time to penetrate the meat.

Next I make a venison rub. It consists of:

3 Tablespoons Kosher Salt
1 Tablespoon Cracked Black Pepper
1 Tablespoon Granulated Garlic
1 Teaspoon Red Pepper Flakes
1 Teaspoon Smoked Paprika
1 Teaspoon of Oregano

Mix all of the ingredients together well and it will keep for up to 3 months in an airtight container.

Take the venison out of the refrigerator an hour before cooking to allow the meat to come to room temperature. This will ensure even cooking throughout.

Next prepare a charcoal grill for direct grilling. I like to cook the back strap over a med hot fire.. enough to sear the meat on the outside but not cook it too fast.

Liberally coat the outside of the back strap with the venison rub. When the grill is ready place the back strap on the grate and set a timer for 4 minutes. After 4 minutes turn the back strap over and cook another 4 minutes. Repeat this process on all 4 sides.

After 16 minutes take an internal temp. You want to get the internal temperature to 145 degrees for rare (and venison is best served rare). If it still has a little to go, cook for an additional 2 min per side until the desired temperature is reached.

I like to eat venison on the rare-medium rare side, so I'm pulling it off the grill at 145 and allowing it to rest for 5-10 minutes. Resting will allow the temperature to climb about 5 degrees and give the natural juices time to redistribute throughout the meat. If you cut into it too soon, all of the juices will run out and you'll have dry meat.

After resting, you're ready to eat. Slice the back strap into 1-2" serving portions. Most people will eat 2 cuts, but don't be surprised if the whole thing disappears before your eyes. I've used this technique in exotic contest several times and had great results.

How to Cook Venison Back Strap - A Recipe

If you want more tips on cooking BBQ, or if you want sauce and rub recipes that I use with my competition BBQ team, visit my website at http://www.howtobbqright.com/

Malcom Reed
Killer Hogs BBQ

Tags : BBQ Recipe

Creating Perfect Ribs in Your Smoker

In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrong...all it serves to do is add to my frustration by making the meal messy.

While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that "falling off the bone" is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components - the rub, the smoke, the heat, and the time. Let's begin with the rub.


The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline's Rub, which has a more typical Texas flavor - more savory than sweet. I like sweet, don't get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don't absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.

While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.

Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.

Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark - look at the bones. If I have a good ¼ - ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.

Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don't like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.

Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.

Creating Perfect Ribs in Your Smoker

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline's Rub [http://www.carolinesrub.com], where he is in charge of product promotion and development for their line of gourmet dry rubs [http://www.carolinesrub.com/dry_rub.asp], smoked salt [http://www.carolinesrub.com/smoked_salt.asp], and Texas chili seasoning [http://www.carolinesrub.com/texas_chili_seasoning.asp].

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Best Grilling Times For T Bone Steak

Ask every meat-lover you know and steak will definitely be one of their favorites. True enough, steaks such as porterhouse or T-bone captures the heart of every carnivore due to its rich taste and great flavor. On the other hand, eating and enjoying steak is different than actually cooking one. In fact, many people are having a hard time grilling that perfect steak at hand. With this problem in mind, we are about to reveal the best grilling times for T Bone steak as well as other tips for every known enthusiast.

Indeed, there is no satisfying meal than mashed potatoes and a huge piece of steak. Add some gravy and you are bound to one gastronomical feast. With regards to proper cooking, all you have to remember are the following:


First, to grill that perfect and juicy steak, you have to equip yourself with the right and proper cooking equipment. Be it a charcoal or electric grill, the key to having the best steak in town always starts with preparation of materials and ingredients. As for the grilling times for T Bone steak, here is a simple guideline. For T-Bone steaks that are 3/4 inches thick, the best cooking time would be from 10 to 12 minutes. As for the 1" thick T-Bone, the suggested grilling time would be 14 to 16 minutes.

These suggested times are great tips for beginners, especially if you are not that skilled in cooking. It is also best to concentrate on cooking your steak separately before adding other ingredients such as vegetables. In this case, you do not have to focus on two things at once and multi-task. When following these grilling times for T Bone steak, remember that 1-1/2 inches thick meats are supposed to be placed on racks that are about 4 inches above the heat. It is also recommended to allot 2 to 3 minutes per side of cooking to achieve desired doneness.

Another great tip is that you have to make sure that your coals are medium hot. It is also best to use tongs in turning meats to avoid eventual loss of juices. Marinating the meats beforehand is also preferred, as this helps in adding flavor and taste. Suggested grilling times for T Bone steak, meanwhile are also helpful reminders to avoid overcooking of desired meat pieces.

As a general rule, a beginner should remember to prepare his materials, ingredients and food items before grilling. Estimated times are usually interpreted by grilling one side of the steak until brown if not half the suggested time for grilling. From there, you can now turn the meat over and continue cooking. Grilling times for T Bone steak can definitely help you in perfecting the art of cooking steaks. And while many tips and suggestions are welcome, using your own judgment is still necessary in achieving what seems to be the perfect, juicy and delicious T Bone come dinner.

Best Grilling Times For T Bone Steak

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Cooking with a Wood Fired Barbecue

Long before the advent of charcoal briquettes and propane people were cooking their meals over wood fueled fires. From the days of cave-men to less than one hundred years ago wood was the fuel of choice when it came to cooking. In this modern age we are constantly looking for a faster, cleaner and easier way to do everything, including preparing our meals. This has led to the development of bigger accessory laden gas fueled grills lining the isles of home improvement stores and showing up in our backyards.

But for the barbeque purists out there nothing tastes quite the same as preparing their favorite barbeque dish over a wood fired grill.


Why is this? What could possibly work better then the latest and greatest in barbecue technology?

Depending on the type of wood used the "Grill-Master" (that guy who hovers over the grill creating barbecue master pieces) can create flavors in the meat, poultry or fish that just cannot be had over a more modern gas fueled grill. This flavor can further be adjusted just by the amount of wood used, how hot the fire is, and how much smoke the meat is allowed to marinate in.

There are several types of wood fired barbeques on the market today. They are sometimes referred to as smoker grills.

The offset firebox is the one most of us are used to seeing. These come in all sizes, from small family sized units to large trailer born monsters capable of feeding several hundred people. The distinguishing characteristic of the offset firebox is, well the offset firebox. Set off to the side and slightly below the main cooking chamber is the firebox. This separates the food from direct heat and allows for a nice slow cooking temperature.

The bullet style smoker is not actually a smoker but more of what is called a cold smoker or water smoker. They use a pan of water between the heat source and the meat, thereby blocking any direct heat that would cause any overcooking. In a sense they are not really considered a barbecue because of the way they work.

The main chamber cooker is the third type of wood fired barbeque. These are barrel shaped and allow the fire to be built off to one side with the meat offset from the wood allowing for an indirect cooking method. You do need to be careful with how large of a fire gets built because there is no physical separation between the heat source and the meat. The fire need to be kept small and tended in a timely manner throughout the cooking process.

Of course all this is a moot point if you do not select the right type of wood. For a wood fired barbecue nothing works better than a fruit bearing hardwood such as oak, hickory, pecan, maple apple and of course from Texas mesquite. Do not use softwoods or the wood from evergreens or conifers. Aside from burning at a lower temperature they are loaded with sap which will leave a bad taste on anything you cook.

Cooking meat over a wood fire has been something humans have been doing for thousands of years. With the newer and more modern wood barbecue smokers on the market today it is possible for just about anyone to enjoy real wood fired barbecue.

Cooking with a Wood Fired Barbecue

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips and trick about wood fired barbecues visit his web site Backyard Barbeque.

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Best Fresh Salsa Recipe

Here is the best salsa recipe I have ever made.

My family does not even like regular jar or store bought salsa anymore. I use to make salsa and cook the ingredients on the stove but once was in a hurry and just used everything straight from the garden, after a little washing. The result was a flavor burst in my mouth with all the wonderful flavors that were not toned down by cooking them away.

Bbq Recipe

Hope you enjoy and give me your comments.

8 tomatoes

3 green peppers

4 jalapeno peppers (you can remove some or add some depending on your taste)

1 small onion

Garlic cloves or minced garlic


Olive Oil


Lemon or lime juice

Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections.

Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa.

Drop in 1 teaspoon on minced garlic. You can use the stuff out of the jar from the store or put in 2 whole cloves.

Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor on top of the already chopped up peppers and onions.

Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes. I usually use my well washed hand in their to stir up the salsa and speed up the process but you can use a big spoon. When Most of the excess liquid is gone dump the strainer mixture into a bowl or container.

Add 1 teaspoon salt, 1 tablespoon dried parsley, 3 to 4 tablespoons lemon or lime juice. I prefer lime juice but once ran out and used lemon juice and it worked just as well. I use the bottled juice but it you have fresh it would be even better. Add 2 tablespoons of extra virgin olive oil.

Stir everything together with a spoon and quickly get out your chips and get some because as soon as your family knows you have homemade salsa made it will not be around for very long.

Best Fresh Salsa Recipe

Lesa Bolt is a contributor to fresh salsa recipes [http://www.bestfreshsalsarecipe.com]

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A Guide To Excellent Patio Barbecue Design

For a patio to become an effective outdoor dining and living area that will be conducive for outdoor lunches, dinners and for parties, a patio has to be able to accommodate not only tables and chairs but also a cooking appliance such as a barbecue. A good patio barbecue design requires careful deliberation and thought.

If you want to create a versatile and functional barbecue-cum-patio area in your house, there are some key factors you must consider. First, you should determine what your vision for the area is. Will it be used primarily for entertaining guests during parties or as a quiet and private nook where the family can get-together on weekends or special occasions? Will it be used as play space for children or for sunbathing? Do you want a patio barbecue design that that offers partial or full privacy from your neighbors? What type of features would you like to have in your patio barbecue?


When you find out the answers to the abovementioned questions depending on your needs, this can help you decide what type of patio you want. You can also decide on what type of materials you will be using. For barbecues, you can use either concrete or brick. There are also concrete grills that are inlaid with brick for added appeal and durability. Concrete is generally more durable but brick is more attractive. Another excellent material you can consider is decorative concrete, which gives you the durability of concrete and the beauty of other materials such as brick or slate.

Other materials you can consider include natural stone such as limestone and bluestone. These stones provide a timeless beauty but are generally more expensive and require careful installation. Of course, you can always use these stones as a form of investment, especially if you are planning to sell your home in the future, as it will definitely increase the value of your home.

You can design a barbecue grill that doubles as a storage area for barbecue equipments as well as a fireplace or fire pit that will be quite useful during the winter months. Some companies offer consultation and construction services of concrete or brick barbecues. Others provide a complete service, from patio barbecue design to execution. If you have limited experience in building your own barbecue, it is always better to consult a professional, for better results. You can work with your landscape architect or consultant to create a patio barbecue that will complement and harmonize with your home. Just make sure that your patio barbecue will conform to your local zoning laws. More importantly, make sure that your patio barbecue design will fit your families living, dining and entertainment needs and preferences excellently.

A Guide To Excellent Patio Barbecue Design

For patio design ideas, visit http://www.patiodesigns101.com

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Coke or Beer Can BBQ Chicken

Coke or Beer Can BBQ Chicken


Bbq Recipe

1 teaspoon dry mustard

1 teaspoon granulated onion

1 teaspoon paprika

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds

2 teaspoons vegetable oil

1 can (12 ounces) Coke or Beer


Combine all the above ingredients except the chicken, vegetable oil and coke or beer.
Remove and throw away the neck, giblets, and any extra fat off the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Spray with cooking spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the Coke or Beer can and pour off about ⅓ of the Coke or Beer. Set the partially emptied can on a flat surface and place the chicken over the top so the can fits inside the cavity of the chicken. Move the chicken to the grill, keeping the can upright. Carefully balance the chicken over the Coke or Beer can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Either wear oven mitts or grab two oven pads, carefully remove the chicken and the can from the grill, and be careful not to spill the Coke or Beer because it will be hot and could burn you. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the Coke or Beer. Cut the chicken up to your desire and right away.

Serves 4 to 6

Note: For a sweeter chicken use Coke.

Go to Cristie's Cookin to find more recipes and spices. Be sure to submit your favorite recipe to win a "Gotcha Covered" apron from Cristie's Cookin.

Coke or Beer Can BBQ Chicken

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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Preparing Lobster Tails

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you're sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost - be very careful if you choose this method as you don't want them to start cooking in the microwave.


After they are thawed, remove the meat from the shell by cutting open the back of the shell - split it down the middle and open it up to reveal the meat. Lift the meat out - you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails
Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven
Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 - 5 minutes. When broiling keep a very close eye on them so that they don't burn on the tops.

Cooking Lobster Tails On The Grill
Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn - if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.
Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

Preparing Lobster Tails

Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster

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How Long Do You Grill Chicken Legs and Thighs?

Chicken Legs and Thighs are the most eaten parts of the chicken, and for good reason since they are cheap to buy and easy to cook. But mostly because they are juicy, taste great, and have a built in handle.



1. Make sure that the chicken has been rinsed completely before cooking, unless the chicken is soaking in a marinade.

2. Pre-heat the grill on med (240 degrees) and place the legs/thighs on the grill. Legs/thighs grill much better at a lower temperature for a longer period of time.

3. Frequent turning of the legs/thighs will insure a more even cooking, but will prevent any clear sear marks.

4. Legs/thighs come in so many sizes that it is hard to say exactly how long to cook in minutes. Start by letting the bottom side cook to a golden brown before turning. Continue turning as each side browns. If the outside is browning in only a minute or two than the heat is probably up to high and the outside will burn before the inside is cooked.

5. If juices are coming out of the chicken then you have cooked it through and it may start to become dry if allowed to cook much longer. You can make a small cut in the chicken at the thickest point to see if it is still pink in the middle. It is preferable to not make any cuts though, because this will break the seal and allow the juices to escape making the chicken dry.

6. Remove the chicken from the grill and allow to cool a little before eating. This would be a good time to brush on your favorite sauce.

Safe Internal Temperature: 165 degrees


* Grilling legs/thighs at too high a temperature will burn the outside of the chicken without cooking all the way through to the inside.

* Grilling legs/thighs at too low temperature may prevent the outside from getting brown and crispy. The chicken may also be dry.

* Be careful if you brush bbq sauce on while cooking. The chicken may burn easier and flavor the chicken with a burnt charcoal taste.

* To get the full flavor of the bbq sauce wait until the legs/thighs are done cooking and then brush on the sauce.

How Long Do You Grill Chicken Legs and Thighs?

Get more grilling tips at HowLongDoYouGrill.com.

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How to Cook Barbeque Ribs

Nothing says barbeque quite like a rack of ribs covered in finger licking good barbeque sauce. If prepared correctly there is nothing better than bbq ribs. But for many people barbequing ribs can be difficult because they need to be slow cooked to bring out the flavor and taste. Slow cooking ribs on a grill is an art form that can be hard to duplicate if you don't have the patience or know how to do it right. But never fear there are ways to take the guess work out of how to cook barbeque ribs.

First off let's look at the different types of ribs you can barbeque.

Bbq Recipe

o Pork Baby Back Ribs - Probably the most well known and easiest to cook. They are tender and can be cooked quickly on the grill.

o Pork Spare Ribs - These are bigger than baby back ribs and take quite a bit longer to cook.

o Beef Ribs - The largest of all ribs they take a considerable amount of time to cook, particularly if you want them to be tender as they are tougher than pork ribs. It is best to braise them before grilling

o Beef Short Ribs - Also need to be slow cooked to bring out the tenderness. Much like beef ribs.

The problem most people have when it comes to barbequing ribs is either overcooking them, which leads to dry and tough ribs, or not cooking them long enough which can be a potential health hazard. One would guess that that is why most of the time they get overcooked.

There are ways around this problem. You can pre-cook your ribs either by boiling, steaming or slow cooking them in the oven before you put them on the grill. Make sure you pre-season your ribs before using these methods as this will help bring out the flavor in your ribs. Many people boil or steam their ribs with beer which not only adds flavor but also tenderizes the meat making it fall off the bone. You can pre-cook your ribs from anywhere from 1 to 4 hours depending on which method you are using.

Once they have been pre-cooked just throw them on the grill for 5-10 minutes a side and brush on your favorite barbeque sauce. Before you know it you will have perfectly grilled ribs that are ready to eat.

How to Cook Barbeque Ribs

Andrew Bicknell is a barbeque afficianado with a website about barbequing. For more tips and trick about how to cook barbeque ribs visit his web site Backyard Barbeque.

Visit : BBQ Recipe Recipes Bookmark

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

Potatoes are some of the most versatile foods in the world, and they can be prepared in numerous different ways. One of the most popular - and tasty - ways to prepare them is to bake them. Baked potatoes can be eaten as a light snack, or as an addition to a main meal. You can even have them in a barbecue to make your outdoor eating even more enjoyable.

Cooking on a BBQ grill is a great way to prepare a meal in the summer time, and you don't have to limit yourself to simple meals. A baked potato that was cooked on a BBQ grill can taste amazing, and this article will give you some tips and ideas to help you make the tastiest possible baked potatoes on a BBQ grill.


How To Cook a Baked Potato on a BBQ Grill

It's actually quite simple to make a baked potato on a BBQ grill. The first step is to make sure that the potato is nice and clean - this is good practice no matter what vegetable you are cooking.

Next you should wrap it in tinfoil - some people wrap several potatoes together, but this can lead to them being rather dry once they are cooked. For best results, each potato should be wrapped individually before putting them on the BBQ grill.

Making a great tasting potato is not difficult, but it requires a bit more than just wrapping it up in foil and throwing it on the grill. It's important to make sure that the piece of foil will be large enough to cover the entire potato. The end product will need to be nice and moist, so to achieve this you should put about a tablespoon of oil on the foil. The oil will keep the potato moist until it's ready to be eaten.

Tips For Making An Extra-Special Baked Potato

If you want to make an extra-special baked potato, add a few seasonings in with the oil before you wrap the potato up. Which seasonings you add is up to you, why not experiment with some spices and seasonings that will compliment the other foods in the meal?

It takes about 45 minutes to cook a baked potato on a BBQ grill. You can place them anywhere on the grill, but try to avoid the area with the highest head. To test the potato to see if it is ready, just prick it with a fork - if the fork easily goes into the center of the potato then it is ready to eat.

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

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The Best Way to Barbecue Fish

When coming to barbecue fish, there is a general fear that all the fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book. More importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed fish, just right? How do you prevent your fish from sticking to the grill and falling apart?

The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.


Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.

Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don't over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.

Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.

So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those 'how long is a piece of string' question - it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.

Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.

A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.

Recipe of the Day - Barbecue Snapper with Chutney and Parsley


1. 2 People


1. 1 x 3/4 kg of Snapper whole

2. 1 Cup of freshly chopped Parsley

3. 2 Tspn Apricot & Date Chutney

4. Juice from half a lemon

5. 4 Tspn of Macadamia Oil

6. Salt & Pepper to taste

7. Aluminum foil for wrapping


1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.

2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.

3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.

4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.

5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.

6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.

The Best Way to Barbecue Fish

Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet for the Australian Community.

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