If you are grilling BBQ ribs on a regular charcoal grill, then youre probably frustrated when you find that your ribs are tough instead of meat falling off the bones tender. If this is the case, then you can learn how to barbeque perfect ribs easily by preparing your ribs properly in advance, before you ever place them on your grill.Most master grillers prepare their ribs first, before cooking them on a charcoal grill. This is why some grillers cook perfect ribs every time. Usually at a BBQ event, guests see the cook placing the ribs on the grill, never knowing that work was done beforehand to get the ribs ready. Those new to grilling assume that the cook is just brushing sauce on the ribs, and then cooking them until done directly on the grill and this isnt always so.To prepare your ribs, first bring a large pot of water to a boil. You should do this the day before your BBQ event or dinner. Add a bit of salt to the water, and then bring it down to a simmer. Add your ribs, cover and simmer them for 1 to 2 hours and then carefully remove them from the pot. Your ribs should be tender and juicy now, but you shouldnt place them on the grill just yet.Place them in a large bowl, add your BBQ sauce, cover and refrigerate this overnight. This provides ample time for the ribs to marinate in the sauce, to produce that rich BBQ flavor that everyone loves so well. The next day, light your grill and let the coals die down to warm glowing embers. You should never BBQ your ribs over an open flame; this can burn the sauce and ruin the flavor of your BBQ ribs. Once the flames have died down, brush some more sauce on your ribs and place them directly on the grill. Cook for 10 minutes, brush some more sauce on the top of the ribs, turn and cook the other side for 10 minutes. Continue cooking the ribs in this fashion until they are fully done, turning your BBQ ribs every 10 minutes while adding fresh sauce at every turn.Once your ribs are done, place them on a serving platter and serve while they are still hot. Your guests will go crazy over your delicious, juicy and tender ribs. This is the proper way to cook perfect BBQ ribs. If you just throw the ribs on a grill, without preparing them first, then your ribs will be very tough and not very good no matter what type of sauce is used. BBQ sauce is used to add flavor, not to cover up inferior cooking. Dont you owe it to yourself and to your dinner guests to go that extra mile, ensuring that your ribs are not only tasty, but also mouth watering tender? Youll be known as the best BBQ rib griller in your area. Especially if you combine your juicy and tender ribs with your very own homemade BBQ rubs, sauce or marinades instead of using those pre-bottled sauces provided in local grocery stores.
Wow I have a hankering for some really good grill roasted chicken, the melt in your mouth variety with some fresh homemade salsa slathered right on top. Just seems that we never have time during the lazy days of summer to get everything done. You know, you have to mow the grass, weed the garden and if you're lucky harvest a bounty of fresh produce from your own little truck farm. Now you expect me to cook supper too? It's time to tell you my secret and go hunting for my favorite "yard bird", Capt'n Salsa's Grill Roasted Yard Bird, to be exact.Yes.Delicious golden brown moist and tender some of the best melt in your mouth "grill roasted chicken" you will ever eat. Now, don't let the hunting phrase concern you. The extent of hunting chicken for me is looking for a big plump 3 to 4 pounder at the local grocery or meat market. I always bag my limit of two because it is just as easy to cook two at the same time to guarantee some leftovers"Come on, Capt'n Salsa, quit beating around the bushes and just give us the recipe!"Oh, Okay. Capt'n Salsa's Grill Roasted Yard bird is so easy you will probably laugh. Of course it goes with out saying you need to rinse the chicken in cold water before you cook it. All you are going to need is a generous amount of Lemon Pepper Seasoning. Mix up a solution of 1 part vegetable oil with 4 parts of Apple Cider Vinegar, remember that's the brown vinegar, together in a squirt bottle, an empty syrup bottle will do just fine.Now we are going to cook our grilled chicken whole on your favorite charcoal or 2 burner gas grill using the "indirect heat" method. Your grill needs a lid that will close, too. Most of the time now I just use the gas grill, heating the grill with both burners, then turn one of them totally off, yes, off and the other burner turn it all the way down to low.I'm getting a little ahead of myself. Preheat your choice of grills. Then rinse and clean the birds. Now hose down the chicken with the mixture of oil and vinegar using the squirt bottle and sprinkle a generous portion of Lemon Pepper Seasoning all over the chicken. Don't forget the body cavity.Place the chicken breast side up on the grill away from the heat source, above the burner that is turned off, indirect heat method remember. Squirt a little more oil and vinegar into the cavity of the chicken until it "overflows. " Now close the lid. You want a low to medium low heat level. The objective is to take at least 2 to 2 hours to cook the chicken, nice and slow. Don't worry after a couple of times you will have it "down to a science" and know what works best for you.Once you have your chicken on the grill go mow the grass or work in your garden for the next 2 to 2 hours without even looking at the birdswell, if you insist on looking after about an hour, you can raise the lid and give the birds a good squirt of the oil and vinegar solutionNow, close that lid and get back to workggg.You will know the chicken is done by grabbing the tip of one of the legs with a paper towel, careful it will be hot, and gently twist the leg bone in a circle. If the leg bone easily breaks free at the joint, the chicken is done - a beautiful golden brown, moist and tender every time.Easy huh?Place the chicken on the grill, mow the grass and when you are finished with your yard you have Capt'n Salsa's Grill Roasted Chicken make that Yard Bird! Serve it up with one of your favorite homemade salsa recipes.Roasted Corn Salsa or tasty Salsa de Tomatillos Delicious! Wrap it all up in a warm tortilla, complete with your favorite thirst quenching beverage and you will marvel about how great your yard looks. Imagine. Mowing the grass and cooking supper all at the same timeEnjoy!
Looking for a quick and easy way to tackle the breakfast rush? The key to eating a nutritious breakfast is planning ahead. On busy days, it is great to have these in the freezer, ready to microwave and go.1 dozen eggs cup milkSalt and pepper to taste1 package frozen hashbrowns1 pound breakfast sausage1 jar salsa8 oz shredded cheddar cheese8 oz shredded monterey jack cheese20 flour tortillas medium sizeYou will need parchment paper and ziplock bags for wrapping and freezing.1.Prepare the hashbrowns according to the package directions.2.Fry the breakfast sausage.3.Scramble the eggs with the milk and salt and pepper.4.Mix the hashbrowns, sausage, and eggs in a large bowl. 5.Mix the cheeses.6.On a square of parchment paper, place one tortilla. 7.Place several tablespoons of hashbrown, sausage, and egg mixture onto the tortilla in a line, slightly off center. Amount used will depend on the size of your tortilla, but don't stuff too full.8.Add a Tablespoon of salsa thinly along the top of the egg mixture. Sprinkle cheese on top of all.9.Fold the ends gently in, then fold over one side and roll up.10.Roll up in wax paper, place into ziplock bag, and repeat with next tortilla.11.Place the tortillas into the freezer.12.When ready to eat, place tortilla into microwave on high for ninety seconds. Add 1 minute for each additional tortilla. Now that you've tried this recipe, be creative. Perhaps stuff the tortillas with tonight's leftover mashed potatoes and roast beef. Try ham with macaroni and cheese. Use your imagination and your leftovers to create healthy breakfasts that can be ready in a minute. Enjoy!
Summer evenings are so beautiful, you just need to move outside. Clean off the grill and prepare to enjoy these long leisurely evenings. Here are some tips to be sure your next barbeque is a success!1.Heat the grill. If using charcoal, allow plenty of time for the coals to reach the proper temperature and be tinged with ash. Spread the coals out in an even layer. You can make a double or triple layer on one side of the grill and a single layer on the other for better heat control. 2.A flavorful aromatic smoke adds to the aroma and penetrates the food to add a distinctive flavor. You can use wood chips that have been soaked in water and apply directly on top of the coals. Or pick fresh herbs from your garden such as rosemary, marjoram, thyme, bay leafs or oregano and lay onto the coals. Do not use green wood, or any wood that has been treated for use as lumber. 3.Lightly oil the grill surface or spray with Pam. Or oil the food lightly. Careful, too much oil will cause flare-ups.4.Pre-heat the grill with the lid closed for 10 or 15 minutes. On charcoal grills, the coals should be glowing red with white ash forming, this can take a little longer.5.Choose a good piece of meat. Meat that is higher in fat marbling will produce a juicer BBQ product. Much of the fat will cook away during cooking anyway. Excess fat on the outside of the meat should be trimmed, this fat does not help the moisture content of the food and will cause flare-ups.6.Brush the food with a water or vinegar based marinade and place the meat or vegetables on the grill. Be careful not to overcrowd the food. Ideally meat should be marinated for 1 hour or more before grilling.7.Use pieces of meat less than 1 2 inches thick. Grill on a hot grill and keep the lid down except when brushing with marinade, checking for doneness, etc. 8.Cook on one side for half the cooking time, then brush the top with additional marinade and turn to cook the other side. Avoid turning more than needed, as this can prevent caramelization.9.Keep a spritzer bottle handy to help deal with flare-ups. If flare-ups occur, move the food to prevent burning. Usually, moving the food is enough to control the flare; however, your can spritz with a fine mist of water if needed. 10. Barbeque sauces usually contain a lot of sugar and will burn if applied too soon. Apply sauce as the food is almost ready to remove and cook only long enough to just set the sauce- 10 minutes or less.11.Use a meat thermometer to check doneness. Avoid pricking the meat unnecessarily as juices will drain away.12.Enjoy!
Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan. Some "bread maker" s will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking. There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a kitchen gadgets that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a "keep warm" feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables. Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new "kitchen gadgets" that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the kitchen gadgets for an extended period of time it may become soggy and flat. A kitchen gadgets is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.