Over the holiday season many family and friends come together for a time of celebration. Many like to have a sit down lunch, which can be very tiring for the cook, and doesn't leave much time to socialize. Having a lunch cooked outside with different meats all with a BBQ sauce marinade will eliminate the time spent by oneself in the kitchen.
The ingredients most commonly used are water, sugar, vinegar, spices and herbs of different kinds. Dried fruit such as peach, apricots and apples are added for that fruity taste. Molasses and tomato paste as well as maize meal are all combined to give it that special something. Sulphur dioxide and sodium benzoate are used as preservatives.
Grilling of meat came to be in the late 1800. This was the Wild West Era. Cowhands ate a lot of food so the bosses used the toughest and the stringiest cut on the animal to feed them. They learnt to leave this to cook over a long period of time to try to soften the pieces. Little wonder some kind of tenderising and flavour had to be introduced.
For all cuts, depending on your taste, try adding things that one would normally shake your head at. After all it is all just experimentation. Try adding some cumin and fennel seed, as well as lemon thyme and orange zest. You would be surprised at the extra taste it will add to the dish you are preparing. Another kind of meat that can be used for this cooking seems to be a bit unusual. Try basting salmon with different herbs and spices. Garlic, olive oil, lemons and even dill leaves add an interesting variation.
The bringing about of grilling meat began in the late 1800. The Wild West era found that in order to feed the cowboys and the cattle boss, they had to cook large amounts of food. They were given the toughest and often the stringiest piece of meat. They learnt to leave it to cook over the fire for 5 to 7 hours. It is not surprising that some kind of flavour and tenderising agent had to be introduced.
Different kinds of cuts do not necessarily mean that they can all be cooked in the same manner. Thin pieces of meat, chicken breasts, pork chops and thin steaks are not cooked in the same way as say a leg of pork or a full chicken. The thicker pieces will be nice and browned on the outside but raw on the inside. For the thicker pieces, cooking them in an oven for a short time before grilling will help to retain the juices and keep the middle nice and moist.
Every country has their own ingredients that they enjoy. In South America they like to use chimichurri which is a parsley based green colour for condiments. Australia prefers caramelized tomato-based which is of a dark brown colour and which has a smoky flavour. In China, they prefer a sweet glazed look. They roast their food in a special oven which is usually gas fired. Come chefs prefer to use a red bean paste which can often be thick and gooey.
In South America they use chimichurri which is fresh parsley, olive oil, garlic with herbs and red pepper flakes. This is used on beef, lamb as well as pork and fowl. It is not only used for meat but can be used for vegetables as well. Using BBQ sauce marinade on any meal will leave the taste buds asking for more.
The ingredients most commonly used are water, sugar, vinegar, spices and herbs of different kinds. Dried fruit such as peach, apricots and apples are added for that fruity taste. Molasses and tomato paste as well as maize meal are all combined to give it that special something. Sulphur dioxide and sodium benzoate are used as preservatives.
Grilling of meat came to be in the late 1800. This was the Wild West Era. Cowhands ate a lot of food so the bosses used the toughest and the stringiest cut on the animal to feed them. They learnt to leave this to cook over a long period of time to try to soften the pieces. Little wonder some kind of tenderising and flavour had to be introduced.
For all cuts, depending on your taste, try adding things that one would normally shake your head at. After all it is all just experimentation. Try adding some cumin and fennel seed, as well as lemon thyme and orange zest. You would be surprised at the extra taste it will add to the dish you are preparing. Another kind of meat that can be used for this cooking seems to be a bit unusual. Try basting salmon with different herbs and spices. Garlic, olive oil, lemons and even dill leaves add an interesting variation.
The bringing about of grilling meat began in the late 1800. The Wild West era found that in order to feed the cowboys and the cattle boss, they had to cook large amounts of food. They were given the toughest and often the stringiest piece of meat. They learnt to leave it to cook over the fire for 5 to 7 hours. It is not surprising that some kind of flavour and tenderising agent had to be introduced.
Different kinds of cuts do not necessarily mean that they can all be cooked in the same manner. Thin pieces of meat, chicken breasts, pork chops and thin steaks are not cooked in the same way as say a leg of pork or a full chicken. The thicker pieces will be nice and browned on the outside but raw on the inside. For the thicker pieces, cooking them in an oven for a short time before grilling will help to retain the juices and keep the middle nice and moist.
Every country has their own ingredients that they enjoy. In South America they like to use chimichurri which is a parsley based green colour for condiments. Australia prefers caramelized tomato-based which is of a dark brown colour and which has a smoky flavour. In China, they prefer a sweet glazed look. They roast their food in a special oven which is usually gas fired. Come chefs prefer to use a red bean paste which can often be thick and gooey.
In South America they use chimichurri which is fresh parsley, olive oil, garlic with herbs and red pepper flakes. This is used on beef, lamb as well as pork and fowl. It is not only used for meat but can be used for vegetables as well. Using BBQ sauce marinade on any meal will leave the taste buds asking for more.
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