Tips To Make A Great Barbecue
Barbecue is a favourite of many people, especially in the summer months
. Everyone loves being able to get together and have a barbecue. For you next barbecue, consider changing things up a bit, perhaps adding a little spice to your meats. If you choose to cook a brisket on your barbecue pit, try marinating your brisket in a mixture of cola and apple juice. Simply pour the half and half mixture over your brisket and let it set over night. Before you are ready to put it on the pit, rub your brisket down really well with some salt, pepper, garlic powder and chilli powder. Place your brisket on your pit so that it is able to brown well and get a good bark on it. Once the bark is the way that you like it, wrap your brisket in foil and add some melted butter to the top of your brisket, this will help your brisket to stay moist and juicy while it is cooking, place your brisket over a low heat and let it continue to cook for 3 or 4 hours depending on its size. You want your brisket to be tender and juicy when it is done.
Perhaps you are putting chicken on your barbecue pit, if you are going to prepare your chicken whole, inject your chicken with a mixture of melted butter and a little lemon juice. Inject the breasts well, the thighs well and even shoot a little of the mixture into the drumsticks. Rub your chicken with some garlic powder, salt, pepper and a dash of red pepper. Place 3 or 4 lemon and orange wedges inside of your chicken and let it cook until your chicken is done. Make sure that your chicken is completely done before serving.
If ribs are your favourite, a good rib rub is key to produce a great set of ribs. In order to insure that your ribs soak up the rub that you are going to place on them, make sure that you remove the layer of thin skin that is on the underside of your ribs. When the thin skin is left on the ribs, they have a hard time absorbing the flavour of the rub through the skin. For you rib rub, mix a cup of brown sugar, a quarter cup of mustard, garlic powder, chilli powder and salt and pepper. Place your ribs on the pit to brown, once they've browned to your liking, pour melted butter on the top of the ribs and wrap them in foil. Place them back on the bit and cook until they are tender and just about slide off of the bone. The sweet taste of the brown sugar and the spicy taste of the mustard and other seasonings are going to create a wonderful taste together.
Great barbecue recipes can vary and much of it depends on the preference of the one that is cooking and consuming the barbecue. You may not like certain spices and you might choose to substitute one spice for another. Don't go overboard on your spices or seasonings so that you will be able to enjoy the natural taste of the meat that you are preparing. If you like a smoky flavour, charcoal barbecues can provide that authentic char-grilled taste.
There are some many ways to make great barbecues. Here we have a tasty and easy chicken barbecue recipe.
Bill Granger's spicy chicken thighs with vermicelli (Serves 4)
Ingredients:
8 boneless skinless chicken thighs
3 tbsp fish sauce
Black pepper
3 garlic cloves, crushed
2 large red chillies, minced
2 tsp sugar
Cucumber and cashew salad:
2 cucumbers, halved and thinly sliced
200g vermicelli (pasta)
Handful fresh mint leaves
4 spring onions, thinly sliced
2 tbsp cashew nuts, crushed
3 tbsp lime juice
3 tbsp caster sugar
Method
Whisk the fish sauce, pepper, garlic, chillies and sugar together. Put the chicken in a bowl and pour over half the marinade. Cover and refrigerate for 20 minutes. Place chicken thighs on a hot barbecue and cook for about 5 minutes on each side until browned and just cooked through. While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.
Pour boiling water over the vermicelli and leave for a minute until soft. Drain under cold water, place in a bowl and add the cucumber, mint, onions and cashews. Add dressing, toss and serve with the chicken thighs.
by: DanielMaynard
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