Three Innovative Quality BBQ Recipes

!±8± Three Innovative Quality BBQ Recipes

Three innovative BBQ quality recipes

Bored of the bangers, hamburgers, bread buns and beer that you seem to always purchase for your barbecues? We now have enclosed a few barbecue recipes which will have your friends and relatives salivating at the mouth and talking about your talent far and wide. It's time for you to roll out the red-colored carpet on your barbeque menu.

Marinaded Spatchcock Poussin

Ingredients

Four poussin (spatchcocked)

For the marinade:

1 bottle of ale (bitter)

2 tbsp essential olive oil

One tbsp Dijon mustard

3 tablespoons of clear honey

One tbsp paprika

Four cloves garlic, crushed

Two tbsp finely chopped fresh ginger

1/2 teaspoon freshly ground black pepper

For the sauce:

3 tablespoons of tomato ketchup

One tsp soft dark brown sugar

1 tsp cornflour

Poussin is a expression used to describe a chicken below 28 days old and weighing under 750g. Available these days in several supermarkets, it's not as costly as you think, and the flavor delivered in this recipe is well worth the work. Nevertheless, you can always use a small chicken instead if you feel more comfortable. In order to cook it on a bbq, the backbone needs to be removed and also the chicken squashed - a procedure referred to as spatchcock. Get a butcher to do it if you're able to but otherwise follow the quick tips under and you will be on your way.

1) Spatchcock:

Put the bird breast down. Using a pair of strong scissors, cut along one side of the backbone completely from the neck to the bottom, cutting through the ribs while you proceed. Repeat with the other side of the backbone.

Take away the backbone and flip the bird over. Press firmly with the heel of your hand to crack the ribs and flatten the chicken out evenly.

To prevent the meat contracting during cooking, use 2 kebab sticks in order to skewer through each breast on one side into the thigh on the other side in a criss-cross diagonal style

2) Marinade:

Whisk the marinade elements together in a big bowl and add the spatchcocked poussin. Cover with clingfilm and marinade in the refrigerator for 4 hours or ideally overnight. An hour or so prior to cooking, remove the poussins and any remaining marinade into a skillet and bring to the boil. Stir in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.

3) Cook:

When the barbecue is actually hot, place the poussins on the grill and cook for about 20 minutes depending on size, turning and basting with the sauce each and every 3-4 minutes. The chicken is ready when the juices run clear after pricking with a chef's knife.

Monkfish, Rosemary and Cherry Tomato Skewers

Ingredients (for eight skewers)

250g Monkfish cut into 16 cubes

Few slices of Parma ham shred into pieces

Five tbsp olive oil

3 cloves of garlic, peeled and sliced

Nine rosemary sprigs

200g cherry tomatoes

1) Gently heat the oil, garlic and one rosemary sprig in a pan until bubbling. Remove the rosemary and blitz the garlic oil with a hand blender.

2) Using the remaining rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover using the garlic oil for half an hour.

3) To barbecue, get rid of any excess oil and cook for about one minute on each side, until cooked through.

Spiced Barbecue Mushroom Burgers (Veggie)

Ingredients (for 8 burgers)

8 big field mushrooms

Olive oil

2 little red onions, finely cut

Two large garlic cloves, crushed

One teaspoon ground cumin

Good pinch ground coriander

180g baby spinach

Two red chillies, deseeded as well as finely chopped

Grated zest of just one lemon

120g feta, crumbled

8 flatbreads and Greek yogurt, in order to serve

1) Heat a tbs of oil inside a frying skillet and lightly fry the onions and garlic for five minutes till soft. Throw in the

spices and cook for a further two minutes more, then transfer to a dish.

2) Place the spinach inside a colander and pour over boiling water from the kettle to wilt it. Refresh under cold water, squeeze dry, then roughly chop.

3) Mix the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.

4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq them for five mins with the stalk facing down.

Remove from grill and place stalk side up, and divide the filling up between them. Place back stalk-up on a medium-hot part of the barbecue for a additional 10 minutes until cooked through. The filling ought to be warm.

5) Toast the flatbreads on the barbecue for a minute, remove, and put a mushroom inside. Spoon on the dollop of yoghurt and serve.

Three Innovative Quality BBQ Recipes

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What Exactly is Cold Smoking?

!±8± What Exactly is Cold Smoking?

Cold smoking is very similar to hot smoking, except the cooking temperature is
much lower. The targeted cold smoking temperature range is between 80 degrees F
and 100 degrees F, and the smoking time can range anywhere from 4 hours to 4
days. This process relies on smoke to cure the meat or food being smoked instead
of using heat. Some people believe that cold smoking occurs at temperatures
between 160-190 degrees F, but smoking at this temperature is really a form of hot
smoking.

Types of Smoked Foods

A few examples of foods that are usually cold-smoked include bacon, sausage,
ham, cheese, and fish. When smoking fish, a preservation salt is needed to pickle
the fish before it is smoked. This will help prevent bacteria from groing while the
fish is curing in the smoke.

When to Use Cold Smoking

Cold smoking is very difficult, and even impossible in the summer months, because
the outside air temperature is normally as hot as or hotter than the temperature
needed for true cold smoking. The best time to use cold smoking is during the
winter months when the days are typically cooler.

How it Works

The key to cold-smoking is using smoke to cure the food. To achieve such a low
cooking temperature while cooking with smoke, the fire needs to be in a seperate
container than the food being smoked. The smoke is transferred to the cooking
container by piping, and the heat can be easily regulated.

If you are using a wood smoker with a offset fire box, it can be very hard to
consistently maintain the low temperature needed for cold smoking. The easiest
way I have found to achieve the low cooking temperature is to use a charcoal starter
to light only a few coals at a time. When the coals in the smoker burn down, simply
use the starter to light more charcoal, to add a small amount of charcoal that is
already lit to the fire box. Then wood chips can be added to produce smoke.

Cold Smoked Salmon Recipe

Use frozen salmon because it has lost some of it's moisture during the freezing
process, and it will accept the brine solution quicker.

Preparation:

1. Cut the Salmon filets into 3x6 inch pieces.

2. Prepare a brine solution of salt, brown sugar, and water. The salt to brown sugar
ratio is 2:1. With 2.5 gallons of water, you will need 7 cups of salt, and 3.5 cups of
brown sugar. The water will be about 80% salt, and to test if the water is salty
enough, and egg should float.

3. Place the fish in the brine solution. Make sure the fish filets are completely
submerged.

4. Refridgerate for 12-24 hours. If the filets are thin, the time will be shorter.

5. Before removing the fish from the brine solution, slice one filet open down the
middle to see if the brine has fully penetrated it. If the brine has not fully penetrated
the filet, place leave the rest in the solution for a little longer, and then test again.

6. When the filets are done, remove them from the solution and place under cold
running water for 1 hour.

7. Place the filets on a cookie sheet, and refidgerate for 12 more hours. This will
allow the salt to even out.

Smoking:

1. Place in a smoker at 70-85 degrees F for 12-16 hours. I use charcoal and add
mesquite or hickory chips to produce the smoke.

2. When the fish are done, vacuum seal the filets and freeze for 3 days for parasite
control.

The Smoker King

What Exactly is Cold Smoking?

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Chesapeake Bluefish: Smokin' Good

!±8± Chesapeake Bluefish: Smokin' Good

After catching some bluefish on the Chesapeake, we fired up our Little Chief smoker, added some mesquite wood and waited six hours for delicious smoked bluefish!

Chesapeake Bluefish: Smokin' Good

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Outdoor Cooking - Safe Practices

!±8± Outdoor Cooking - Safe Practices

Outdoor cooking is meant to be a fun and festive event so a little careful planning and awareness can ensure that your next barbecue is fun, safe, enjoyable and tasty. Not only should you be careful when setting up a barbecue but ensuring that safe food handling and cooking practices are used is critical to your next outdoor event's success.

Grill Safety

When cooking on a barbecue, hibachi, or a barbecue pit make sure that you and your guests are safe. Hot coals, hot surfaces or grease flare ups can create a dangerous situation. Whether using coals or a gas grill you should be aware of fire safety at all times. Some critical items to consider:

Make sure any outside games and traffic paths are away from your grill so that someone doesn't accidentally push over it over or gets burned on a hot surface. Also, be aware of pets getting too close. Be sure to use proper utensils that are long enough and capable of handling the weight of what you are cooking. Follow all correct lighting procedures weather using gas or coals. Turn the gas on only when you are ready to light and never throw lighter fluid on already lit coals or flames.

Food Safety

Perhaps one of the biggest dangers that people overlook is proper food safety. While setting up a barbecue safely is more obvious because the dangers are more readily seen, food born illness can create an uncomfortable and even dangerous situation if proper food handling and cooking procedures are not done correctly. The challenges of refrigeration and improper cooking can create unsafe food for consumption very quickly and spoil your outdoor event. It begins with shopping and doesn't end until the last leftover is eaten.

When shopping, be sure to purchase your meats last. Utilize the plastic bags at the store for the raw meats and make sure they are all bagged separate from other perishables such as fruits and vegetables. Drive directly home from the store and refrigerate within two hours and certainly sooner (less than 1 hour) if the outside temperature is above 90 degrees. Freeze ground meats and poultry if they're not going to be used within 2 days and other meats within 4 to 5 days.

When transporting to a picnic or even outside, make sure that the meats remain in an ice chest below 40 degrees and keep cool until you're ready to cook. Keep the cooler out of direct sunlight to avoid any warm spots. Also, make sure that any beverages are in a separate cooler so that raw meats don't contaminate drink containers. Be sure to use different utensils and plates when handling uncooked meats versus handling cooked items for serving. Always wash your hands thoroughly after putting on the meats to cook and prior to handling the finished product.

Cook meats to their proper temperatures to ensure correct cooking. Use a quality meat thermometer and check thick portions and never near a bone, fat, or gristle. Internal meat temperatures are as follows:

Poultry: 165 deg F Ground Beef: 160 deg F Beef, Veal and Lamb: Medium rare 145 deg F Medium 160 deg F

Pork: 160 deg F.

When smoking meats, be sure to smoking temperatures are maintained at 250 deg to 300 deg until the internal temperatures above are reached. If pre-cooking, make sure that you start your final cooking just after pre-cooking, without delay. Be sure to keep foods hot at 140 deg F or higher until serving. If outside weather is above 90 def F, don't let food set out for more than an hour. Be sure to refrigerate leftovers within two hours of serving and within an hour if over 90 def F.

Summary

As outlined above, a few simple precautions can make or break a great outdoor cooking event. Be aware of your surroundings when cooking and be sure to follow safe food handling and cooking practices. A good cooking thermometer is essential to your barbecue supplies. And yes, good sauces, good meats and a great BBQ are required but safe practices are also critical BBQ supplies.

Outdoor Cooking - Safe Practices

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How Long to Cook Chicken Wings

!±8± How Long to Cook Chicken Wings

People love to eat chicken. There are many ways to prepare chicken wings, and appetizers are fabulous and party food. One of the questions I'm often asked is: "How long to cook chicken wings."

Chicken wings can be cooked by different methods. I prefer fried wings, but you can also fry, bake or pan your wings. Let's look at each method, and you can decide which method is best for you.

Before cooking the chickenAli is necessary to make sure they are completely thawed. This can, putting them in the fridge to sit a day or two before cooking can be achieved. If you're ready to cook your wings, rinse in cold water and dry with a paper towel.

If you are frying chicken wings will make sure they are dry before using them in hot oil to avoid splashing painful. Heat your oil to 375 degrees. Once the oil is hot, you can start cooking your wings. Fill the fryerBasket with a single layer of wings. You want the oil to cover only the wings, when they lowered the oil. Turn down the wing with the oil and cook slowly for 12 to 15 minutes. At the end of the wing of a chicken is well browned, crisp on the outside and inside of that juicy and tender.

You can also pan for frying the wings, if you do not have a fryer. This would be my second choice. Use a large frying pan for this method. Pour enough oil to cover the pan to the ground. Heat the oil inmedium-high heat. When the oil is hot place your wings in a single layer into the hot oil. Cook the wings for 6 to 7 minutes and then turn them over to cook for another 6 to 7 minutes. You could also use a wok to fry your wings. This will also make a nice crispy outside and tender inside.

My least favorite method of cooking chicken wings is to bake them. Baking them is a much healthier alternative to all of the frying but the wings will not be nearly as crispy. However if you need to bake your wings heat the oven to 400 degrees. Place the wings in a glass baking dish that has been coated with a little non-stick cooking spray. Bake the wings for about 30 to 40 minutes. You want to be sure the juices run clear from the wings.

Well there you go three methods to cook chicken wings. Always remember to wash your hands and all utensils when working with raw chicken. Enjoy those tasty little treats.

How Long to Cook Chicken Wings

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