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In the late 1800’s when the cowboys had nothing to eat other than Brisket which was nothing more than hard beef meat, they had to think of ways of improvising on the food. Cattle barons were more interested on their profits than the welfare of the cowboys, so they had to learn to survive. Soon they knew that if the brisket was cooked for 5-7 hours, it would make the flesh tender. But there was a trick to these early barbecue recipes. The brisket was to be cooked in low heat.

It was a well-hidden trade secret for years. And that is why Texas became the undisputed maker of some of the best barbecue recipes all over the world. Later chefs made other improvisations. The meat was cooked in a smoker so that meat was cooked slowly. However the taste was undeniably the best. If you are in a hurry, you can always cook the Brisket. It can be cooked in 200 degrees in the oven. After it is done partially, it can be transferred to the smoker where the slow heat would give the flesh their tenderness.

Some of the early cooks loved to cook the meat in a grill. A grill can be used to cook beef, pork and chicken and either charcoal or gas was used as fuel. After the meat was grilled, a thick coat of barbecue sauce was applied which would make the meat tastier. There is one thing that should be remembered while cooking barbecued chicken recipes. Generally the outside gets burned even before the inside of the chicken is cooked properly. In order to avoid this, only a little amount of black pepper and salt should be used for seasoning. The black pepper and salt should be ground. Once the chicken gets the grill marks, it must be removed immediately from the grill and sauce should be applied.

The art of barbecuing has got to be one of the oldest arts in the world. The first grilled items would have been those cooked over an open fire by the cavemen. Can’t you just visualize the first time they found the charred remains of a Saber Tooth Tiger in the forest? They were probably retrieving burning sticks for the cave fire and were enticed to the carcass by the inviting smell of the cooked flesh. In time they would have realized things like: animals were best cooked without the fur, and that meat cooked with certain woods tasted better than those done over ordinary spruce. This would have naturally led to experimentation with other combinations.

Then, one night as Mama Ugh was preparing some wild boar on a spit over the fire, Papa Yuck arrived home with a honeycomb he had discovered. While he was trying to melt the honey out of the honeycomb some of it dripped onto the hog meat and, —ZOWIE— BBQ sauces were born.

This experimenting still goes on today almost every time someone cooks over the open fire or in a state-of-the-art barbecue grill. Barbecuing fascinates us, like camp fires and fast flowing rivers. We long to reach back to ancestral times and explore culinary possibilities as they must have been. Today, however, we normally don’t cook over open fires. Our venture into the past is usually on an ultra modern Weber that operates on some kind of flammable gas and using a variety of choice cut meats and condiments.

Never mind, the thought is still there, and the competition just as intense, to grill the absolutely best BBQ dinner on the cave colony or in the modern day county.

We spend about $250 on a grill and upwards to $100 on accessories, and then experiment for the most part with steaks, ribs, chicken, hamburger, or pork, to try not to make it look like we “throwed it in the fire for fifteen o twenty minutes and then drug it out”. Then we add to the cost of our learning experience every time we fork out another twenty bucks for those choice cuts so that we can eat “primitive”.

Let’s take a look at what we need to consider before getting into barbecuing.

1.) Before you do anything else think carefully about what you want to barbecue or smoke and whether there is one piece of equipment available that is versatile enough to do everything you want your barbecue to do.

2.) If the grill is mainly for barbecuing, the next thing would be the equipment required or desired. I say desired because your individual tastes are the most important when making decisions regarding food. Do you prefer

wood, coal, or gas grills?

You also need to ask yourself if the grill is to be used for grilling only, or also for smoking meat? Many BBQ’s today feature side burners and warmers, and you might even want built-in igniters if you choose a gas grill. There are even grills that are designed with special smoking features.

3.) Will you need accessories for your barbecue/smoker?

rotisserie, shish kabob tools, corn cradles, potato molds, fish and/or meat holders, shrimp baskets, marshmallow and wiener roasting “sticks”, tongs, forks, knives, basting brushes, and/or burger flippers, cleaning brushes, scrapers, and cleaners, thermometers, barbecue mitts, hats, and aprons, smoking rack

There is a wide range of products available and it is probably best to do a little research into these areas before you lay out your hard earned cash. I speak from experience when I say that you can easily spend a hundred dollars on accessories.

4.) Once you have the desired equipment you will need to choose the right type of meat or food based entirely on your personal preferences. A few choices include:

steak, brisket, ribs, fish, chicken, duck, or turkey, pork chops, sirloin strip, hamburgers, corn-on-the-cob, potatoes, onions, sausages, or wieners, shish kabob products (meat, onions, peppers, tomatoes, etc.),

This list could go on and on. If you have a food that you like to cook you can probably find a way to barbecue it.

5.) Along with that you may want to put a little study into the types of

sauces, marinades, or wet or dry rubs

that you and those close to you would prefer. This is usually a matter of personal taste but can also be determined by the type and condition of the meat. Especially if you are considering grilling a lot of wild game meat you may want to use special marinades that will keep the meat more moist or even tenderize the steaks from your trophy animal. You may want to cook your baked potatoes with onion, garlic, and spices, or grill your corn in a butter bath.

6.) Then you will have to give consideration as to where you want to use and store your barbecue. By where you would like to use it I mean, giving consideration to anything flammable that might be too close to it and the availability of water in case of an emergency. For storing you need to decide if you are going to put it under cover such as a tool shed or whether to purchase a BBQ cover if it is to remain outdoors.

7.) Just as we do in our kitchens you will want to browse for the best recipes and procedures to produce the best grilled food possible. The only thing left for you to do is to search for and practice with different procedures and recipes, and then decide which friends you want to invite down and dazzle with your barbecuing prowess.

Howdy! My name is James Hudson.

Like many of you I too have fed far too much of my precious BBQ fare to the dogs. However, I also know that some of the best food I have eaten came off the family barbecue grill.

And like most of you, nothing stimulates my appetite more than the thought of a well grilled steak, succulent baby back pork ribs, smoked and grilled farmer’s sausage, or slightly crispy on the outside and melt in your mouth inside shrimp.

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Learn how to make Cornell Chicken! Visit foodwishes.com to get more info, and watch over 350 free video recipes. Thanks and enjoy!…

Ingredients

20 Chicken wings
7 1/2 ounces Tomato sauce (half can)
2 tablespoons Orange marmalade
1 tablespoon Honey
2 teaspoons Ginger — minced
2 teaspoons Fermented chili sauce
2 teaspoons Pepper vinegar
4 Garlic cloves — peeled
1 teaspoon Salt (scant)
2 teaspoons MSG
1/2 cup Water (more as needed)
Tabasco, to taste -(or other hot pepper-sauce)

Method:

Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in
wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Notes:

* Use vinegar “which has been used to keep a supply of bird’s-eye
peppers.”

* After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA
or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste
products un-excreted, etc. And one should not expect much better from out-of-country chickens.)

Here’s the enigma of the barbecue grill…..

Two customers have complained today and one of my suppliers just isn’t providing the quality of materials that I need. In short it’s been a rough day “at the office”. I’m a bit down in the dumps but as soon as I get home and my heart lifts. My children greet me and are itching to tell me all about their day and there’s a wonderful smell of cooking coming from the kitchen.

I give my wife a hug and ask “Hey, what’s cooking?”

Tonight will be oven roasted chicken thighs on a bed of vegetables roasted in olive oil. A ciabatta loaf is warming in the oven and there’s a bottle of merlot open to breathe on the kitchen table to round it all off. What better way to start the evening?

I know without any further inspection that what my nose tells me smells good really is good simply because my wife has many years experience, she enjoys cooking and therefore knows the subject inside out.

OK so I may be taking it a little to the extreme to make the point and before you all start hollering back, let me point out that I do my family’s ironing and I clean the bathrooms so I’m part way from “Neanderthal” to “modern man”. I’m sure there’s plenty of us out there, sincerely I hope so.

My point is that considering all this talent my wife has and all her experience at cooking, why is it that when it’s time for a BBQ cookout it’s me that takes on the grill duties? The man of the house! What qualifications do I have? How much experience do I have?……… Zip….Nada…Niente! I can’t even follow the most elementary grill recipes.

If I were applying for a job as a car mechanic which garage in their right mind would take me on? Yet armed with the most appalling gastronomic CV I’m trusted not to poison the family and if that weren’t enough, we invite our best friends round in the honest belief that I won’t poison them too!

Ever been to a BBQ cookout where the hamburgers are burnt on the outside and frozen in the middle? I’m sorry to say that while we might have moved someway towards modern man with the housekeeping duties, we’re still eons away when it comes to the barbecue grill or meat smoker.

Now it has to be said that lighting the barbecue is definitely a man’s job. C’mon guys who doesn’t like playing with fire? So how ladies, do you eat safe in the knowledge that you’ll live until tomorrow? Well I’ve got one simple barbecue tip:-

Give him the matches and the firelighters but don’t give him any of the food – at least not for 45 minutes if charcoal, 15 minutes if gas. Believe me, if you bring it out any earlier it’ll be a cremation rather than a BBQ party.

My tip for good food is gentle cooking, heat is good and flames are bad. Fat dripping onto the coals creates the smoke that flavours the food but that same fat also can cause flames if the coals haven’t been allowed to settle. So in short, the coals should be hot and the flames not.

How do you keep your man away from the food without a padlock and chain on the refrigerator door? Give him a beer……or two! After all – I am a man!

Marinating is simply adding food to a seasoned, and and sometimes acidic, liquid to make it more succulent or provide additional flavor, and this guide to making your own homemade barbecue marinade will help you start creating your own personal favorites at home.

To begin with, you will find that marination exists for almost every type of cuisine. Many of the hot and sweet dishes in Asian or Caribbean cuisine, rely heavily on marinades to provide the distinctive flavor associated with that particular country or region.

Marinades are incredibly versatile and can be used to provide either a slight flavour by using relatively weak ingredients, or a particularly strong flavor when rich ingredients such as herbs and spices are used.

The key ingredients to a good barbecue marinade

The core ingredients for marinades exist in three groups which are; acids, ie vinegar or lemon juice; oils and seasoning.

Marinating food can’t be easier, though it must be remembered that when using one, allow additional time beforehand during preparation so that meats and fish have sufficient time to steep in the marinade in order to take on the flavors.

To get the best flavor from the marinade, it should be left in a refrigerator overnight, with the food being covered in a glass bowl so that there is plenty of time for the flavors to become infused. The marination process also helps to break down the fibers so that the end result is more succulent.

Never leave a marinade unrefrigerated at room temperature for any length of time, as this will promote the growth of unwanted bacteria and could potentially lead to food poisoning.

The rule of thumb is to cover food that has been marinated and leave it to chill for as long as necessary.

What do marinades actually do?

Marinade ingredients all work differently.

Oils are used specifically to hold in the flavor and water in the food so that it becomes succulent when cooked. Oils such as sesame, and olive oil are perfect for this purpose and are essential to producing food that has plenty of additional flavor.

The beauty of using oils in barbecue marinades is that they are readily available off the shelf with a variety of flavors already locked in. Flavors such as lemon, garlic or chilli can add intense flavors to your meat, and of course, you can always make your own.

Marinades are also used to help tenderize tougher meats such as lamb or beef by using ingredients that contain acidity, such as of red or white wine and vinegar. These acids work on the fibers of the meat and break it down slowly which results in more tender barbecue food.

Making a fish marinade

When marinating fish, use some caution, as it is quite easy to over-do it, and inadvertently add too much liquid that contains acids. This will result in fish that can become sloppy, and even break down altogether resulting in a paste rather than a moist, flavorsome piece of fish.

Making a good fish marinade is slightly harder than making one for meat, so watch the video below. It will show you how and take the worry out of making one for the first time.

Vegetables also benefit from marination, particularly “hard” ones, such as beetroot or aubergine, and these can benefit greatly from the flavors that are imparted from a subtle marinade containing herbs.

Marinades that contain lime, lemon or orange work particularly well with stronger flavored gamey meats such as duck, rabbit and venison. These zingy marinades help to cut through the fat and provide a clean and very palatable flavor.

Seasoning’s to use in barbecue marinades

Salt, freshly ground black pepper, white pepper, minced ginger/garlic/chilli/shallots, onion and fresh herbs are capable of transforming a marinade into something very special. Work with the meal you are creating and select the seasoning’s that are most appropriate for that particular dish. Cinnamon works well with Lamb as used in Moroccan cuisine, dill for chicken and poultry, and thyme or rosemary for poultry.

The following herbs are tried and tested marvels that complement these meats:

Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic

Chicken: garlic, marjoram, tarragon, oregano, coriander

Fish: grilled: thyme, coriander, fennel, rosemary

Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic

Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic

Turkey: basil, rosemary, cumin, oregano, thyme, sage
Easy to find marinades

You would be surprised at how many of your store cupboard ingredients can be easily utilized to great effect in marinades. Honey or ketchup can be used to thicken and add a sweet or slightly tangy flavor, and spices such as ground cardamom can be used to add a light fragrance.

Almost any spice or herb can be used in a barbecue marinade, and experimentation will help you determine what flavors complement your food the best.

When using an ingredient in your barbecue marinade for the first time, add a little at first in order to avoid overpowering it with any one particular flavor.

Getting the most flavor from your BBQ marinade

Use plastic, glass or ceramic containers for marinating; metal can react with the acids and spoil the flavour. Shallow vessels are best because they allow the marinade to cover more surface area. If the food is not completely covered or submerged in the marinade, turn the food every half-hour to ensure even marinating.

It may help to prick meat with a knife or fork to encourage flavours to be absorbed beyond the surface. Crushing ingredients such as garlic to release the juices (instead of simply cutting it) can add a more intense flavour, as can crushing whole black peppercorns. The zest of citrus fruits such as lemon or lime contains fragrant essential oils that can also impart a delicate yet rich aroma to chicken or fish.

Barbecue Marinade Tips

One of the best tips when making your own barbecue marinade is to remember to add the ingredients slowly and progressively and to ** TASTE ** the marinade as you go along. If you enjoy the taste of your marinade, then you know you are going in the right direction!

Allow some consideration as some marinades that contain wine, vinegar or strong flavors will taste quite strong on the palette when the marinade is tasted in its pure form. This is perfectly fine as most of the sourness will cook out when the food is barbecued.

Never, ever, re-use a barbecue marinade. When a marinade raises to room temperature, the onset of bacteria growth occurs and this can lead to food poisoning. Always cover and refrigerate your marinated barbecue food, and discard any that is left over after cooking.

When refrigerating your barbecue marinade, never use a container made from aluminium as marinades with acidic components may possibly react with the metal which will have a negative impact on the flavor of your marinade, and food. The best marination containers are made from ceramics, glass, and zip-lock style plastic bags.

When we talk about the best barbecue recipes there are around, we would most likely remember the one classically made with tomato sauce like how dad used to grill on the backyard every Thanksgiving. However, if that is the only type you know then you are missing a lot. Aside from the classic American barbecue of which is primarily made with tomato sauce, there are a lot of recipes now that could give you just the same pleasures of eating dad’s classic barbecue.

Nowadays, you can make barbecue sauces out of any pleasant ingredient you could just imagine, some of those being apples, strawberries, raspberries, vinegar, honey and even mustard. Although some of these seemingly new and interesting barbecue sauces could already be available at your local gourmet store, nothing beats the pleasure of making it yourself. Recipes of these barbecue sauces are available widely all over the internet and on cookbooks. So the next time you barbecue, give it a try and make your own barbecue sauces.

There are practically no limits involved when making your barbecue, whatever fits your taste as well as the tastes of all people who have tried your recipe could be some of the best barbecue recipes there are. The better thing about these is that you can try different barbecue sauces for different types of meats, vegetables and other items of which you place on the grill. Considering all that was mentioned earlier, there is nothing that could beat having a meal that is cooked right off the grill.

Discover how you can get free barbecue recipes and tips to make your barbecuing more enjoying and make you neighbors beg you to tell them your secrets! Go here now –> Best Barbecue Recipes

From Kingsford University event at Seghesio Winery….

Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!…