I’m a big believer that bbq and grilling should be a part of everyone’s meal planning all year ’round. In fact, I find that my appetite is sharper when cooking in colder weather, and food out of the smoker, or off the grill… like these steaks, taste better. Amazing Traeger Steaks Prep Time: 5 minutes Cook Time: 30 minutes smoke, 10 minutes cook Pellets: Oak 2 – 1 1/2 inch thick Rib-eye or New York Strip steaks Seasoned salt to taste Herb Butter (see recipe below.) Season steaks on both sides…
This ancient Cambodian grilled chicken recipe, called Mann Oeng K’tem Sor, may look complicated, but it’s really just a series of simple steps.
The stone walls of the
Bayon temple in Cambodia, built at the end of the 12th A.D, includes an amazing series of bas-relief pictures of the army supply
trains, encampments, field kitchens, and some of the earliest depictions of
Asian barbecue. Specifically,
you'll see chicken skewered on split sticks and grilled over
pyramid-shaped fires. Nine…
In BBQ, sauces are used to flavor, marinade, glaze, and as a condiment or topping for grilled and smoked meats, especially ribs and chicken. History places the origin of BBQ sauce to the first American colonies of the 17th century and can be found in recipes and cookbooks (both English and French) over the following two centuries. Much like chili in Texas, these sauces were less about gourmet ambitions and more about masking the often off-putting odors and flavors of “aged” meat in a…
Spatchcocking: "Cutting a chicken or other type of poultry down the middle, removing the backbone, and pressing flat in preparation of roasting or grilling." Spatchcocking is a great method for adding some amazing flavors while reducing your grilling or roasting time by nearly half! To spatchcock a chicken, use strong kitchen shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken, until you hear the breastbone crack, to…
One of the biggest factors in cooking good food is using good food to cook. This is a point we stress over and over, with every kid that comes through our cooking program. Not expensive food, not even "fancy" food (though that can be a lot of fun when you can swing it), but good, real, recognizable food. Start small, instead of buying that can of diced tomatoes, buy three Roma tomatoes (about the same price), dice them in a bowl, and sprinkle a little salt and sugar on them. 10 minutes later…
Grilling Fish for Health and FlavorChef Perry P. Perkins Many of us are looking for healthier grilling options without sacrificing great flavor. When my readers contact me asking about great-tasting, guilt-free grilling, I always point them to one of my favorite food groups: fish and seafood. It's hard to beat a succulent, tender bite of firm salmon or tuna, with a crispy char on the outside and just a hint of smoke, fresh from the grill. Fish and seafood are so simple to cook outdoors...and…
3 Steps to Perfect Turkey GravyChef Perry P. Perkins Stock vs. Broth First, let’s make sure that we’re all on the same page, as far as what constitutes a “broth.” Many, many home cooks assume that “stock” and “broth” are the same thing: a savory liquid simmered with veggies, meat scraps, and bones, to be used as the base for soups, sauces, etc. In truth, the steps for making stock are very similar to those of making broth but with just a few small but very important differences. Stock is made by…
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