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  8. <title>RSS Barbecue in Missouri</title>
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  10. <description>Barbecue in Missouri</description>
  11. <lastBuildDate>Fri, 24 Jan 2020 07:09:49 +0000</lastBuildDate>
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  16. <title>Meats you can Grill</title>
  17. <description>Difference Between Smoking, Barbecuing and Grilling It&#039;s almost that time of year! It may not seem like, it but before you know it you&#039;ll be dusting off the grill and moving it out to the yard to prepare for a summer of delicious ...</description>
  18. <content:encoded><![CDATA[<img src="/img/how_to_do_zucchini_on_the.jpg" alt="How to Do Zucchini on the" align="left" /><p>Difference Between Smoking, Barbecuing and Grilling It's almost that time of year! It may not seem like, it but before you know it you'll be dusting off the grill and moving it out to the yard to prepare for a summer of delicious food. There are three distinct ways to take advantage of your grill or smoker this summer. The most common is grilling, but there is also smoking and barbecuing. They may seem like the same things but the processes are actually quite different. The easiest way to differentiate between the three is temperature and time. It breaks down like this: Smoking - very low heat (68-176° F) for 1 hour to 2 weeks depending on temp Barbecuing - low heat (190 - 300° F) for a few hours Grilling - high heat (400-550° F) for just a few minutes Each method has it's own pros (I almost said cons but let's be serious, there are none) and perfect applications. Smoking One thing about smoking is that it's not for everyone. There is a certain level of patience that is required to cook really great meat in the smoker, and for some people this is just not a practical option. You can't simply throw some wet wood chips over hot coals and fully smoke your meat. It may add flavor to the outside but all the pros know that once the outside surface of the meat becomes cooked it creates a barrier that prevents smoke penetration. That's why smoking can take days or weeks to get that optimal smokiness throughout the meat. There are two ways to smoke meat with the first being cold smoking. Cold smoking is a process that works with foods like chicken breast, beef, sausage, pork chops, salmon, scallops, steak and cheese. The meat is carefully cooked between 68° to 86° F and is smoked until the meat has a smoky flavor but remains moist. This process is used primarily for flavor, as opposed to hot smoking which is used primarily for cooking. Cold smoked meat should be fully cured and cooked before eating. Meats that are cold smoked are also often baked, grilled or steamed before eating. Hot smoking, on the other hand, fully cooks whatever meat you are preparing and it therefore does not need to be cured before eating. During the process of hot smoking, the smoker should reach temperatures between 126° to 176° F. Having the smoker reach temperatures over 185° F should be avoided and can cause shrinkage and buckling of the meat. Hot smoking is great for meats large and small including but not limited to ham, ham hocks, ribs, pulled pork and brisket. Typically hot smoked meats are reheated or cooked later but are safe to eat right away. Hot smoking gives the meat moisture and more flavor. There are 12 secrets to smoking ribs that have come from some of our competition BBQ team customers that is worth checking out. Barbecuing Last year I wrote a whole post on the history of barbecuing and barbacoa and I came up with some pretty amazing findings. In this country, barbecue was was used as a way to cook the meat from animals that had tough muscle tissue, such as cows being driven across the country by real life cowboys. These animals, along with whole pigs, didn't lend themselves to being very enjoyable cooked over high heat for a short amount of time. However, when they took that same meat and cooked it over a fire for a longer amount of time with a lower temperature the meat became much more tender and flavorful. A good barbecue is almost falling off the bone and most likely all over your face. The key to barbecuing is the phrase "slow and low" which allows the meat to soak up the smoke and the rub and allows the meat to become very tender and moist. Since before the Civil War, the South has been the undisputed barbecue capitol of America. While each region has its own specific style of barbecue they all pretty much revolve around pork and often signify large family and friend gatherings. However, us Yankees tend to refer to everything we cook outside on the grill as barbecue such as burgers and dogs while in the South that is called a cookout. Grilling The purpose of grilling is to char the surface of the meat and seal in the juices by creating a smoky caramelized crust. It's a process that is done all over the world in all different cultures but they all follow the same basic guideline of cooking meat over high direct heat for a short amount of time. In America grilling is done over both charcoal and gas grills or if you have the money to spend, infrared grills. Grilling is a great method for cooking more tender meat such as chicken, ribs, pork chops, beef skirt steak, beef loin strip steak, and beef loin porterhouse. We've found a great method on how to grill ribs that has never disappointed. There is no reason to restrict grilling to only meat on the grill though. You can throw things like big Vidalia Onions, spicy shrimp, sweet potatoes or even a Mexican Pizza on the grill.</p>]]></content:encoded>
  19. <category><![CDATA[Things To Cook On The Bbq]]></category>
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  22. <pubDate>Fri, 24 Jan 2020 07:09:00 +0000</pubDate>
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  25. <title>BBQ Recipes ideas Sides</title>
  26. <description>Get tips for making the most out of your day at the beach. Our crack squad of seasoned beach bums has put together some tasty treats and sunny ideas to help you snag some surf-side fun this summer! The Menu Grills or fire pits ...</description>
  27. <content:encoded><![CDATA[<img src="/img/summer_vegetable_side_dish_ideas.jpg" alt="Tomato corn and barley salad" align="left" /><p>Get tips for making the most out of your day at the beach. Our crack squad of seasoned beach bums has put together some tasty treats and sunny ideas to help you snag some surf-side fun this summer! The Menu Grills or fire pits are often available at the beach. But if you’re not sure and you’re planning a cookout, check first with the beach authorities. Main Dishes: Side Dishes: Cocktail and Mocktail Recipes: Dessert: Party Tips Add these details to kick your party into surf mode. Coat bare noses with neon-colored zinc oxide. Hand out puka shell necklaces. Award prizes for best boardshorts, coolest surfer print T-shirt, or most indestructible Annette Funicello hair-do. Related Collections Beach Party Checklist Here are some essential items to pack for a day under the hot sun–and a few that are just for fun. Sunscreen Sunglasses Hats with protective brims Swimsuits Beach towels and/or blankets Chairs Large beach umbrellas Beach balls Soccer ball Sand buckets and shovels Volleyball set Savoring the Surfer Lingo, Brah If a day spent duck-diving your way out to the line-up to shred the gnarl gets you totally stoked; if popping up on the deck of your stick when the waves are totally macking and going off in the barrel of a gnarly keg sounds seriously festy; then you might just be a total surfer marley! Others of us might be more keen on just beaching ourselves in a lounge chair and popping the top on a cold beverage. To each her own.</p>]]></content:encoded>
  28. <category><![CDATA[Bbq Ideas]]></category>
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  31. <pubDate>Mon, 20 Jan 2020 07:08:00 +0000</pubDate>
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  34. <title>BBQ Ribs dinner Menu ideas</title>
  35. <description>Baked Barbecue Pork Ribs With this baked barbecue rib recipe there is no need to leave the house. You really will not have to leave the kitchen. In case you don&#039;t already know, you can prepare great tasting barbecue ribs in your ...</description>
  36. <content:encoded><![CDATA[<img src="/img/50_best_bbq_side_dishes.jpg" alt="50 Best BBQ Side Dishes" align="left" /><p>Baked Barbecue Pork Ribs With this baked barbecue rib recipe there is no need to leave the house. You really will not have to leave the kitchen. In case you don't already know, you can prepare great tasting barbecue ribs in your oven with the right recipe without ever leaving your house. Baked barbecued ribs are very convenient. There is no need to worry about waiting for good weather, having enough charcoal or liter fluid, or borrowing your neighbors grill. Also, oven baked are ideal for someone confined to the house because of bad weather conditions or for you if you just can't bring yourself to cooking outside. This is the one ribs recipe I consistently turn to when I'm not able to cook outside. The recipe that follows is very simple and produces some very tasty barbecue ribs. If you're looking for dinner menu ideas try serving your ribs with, , and . If you're a meat eater like me, you'll probably just want to eat this tender and juicy rib meat straight from the bone with a slice of bread, covered in barbecue sauce. 1/2 cup onion, chopped 1 tablespoon paprika 1 teaspoon dry mustard 1/8 teaspoon cayenne pepper 1/4 cup vinegar 1/4 cup ketchup 2 tablespoons brown sugar 1 teaspoon salt 1/4 teaspoon chili powder 2 tablespoons Worcestershire sauce 1 cup tomato juice 1/2 cup water Recipe Instructions: Cut ribs into smaller pieces and place in a 9"x13" pan with a 1/4" of water in the bottom. Sprinkle meat with salt and pepper. Cover and bake at 325º F for 30 minutes. While ribs are baking, combine remaining ingredients in a saucepan and simmer for 15 minutes. Drain ribs and put back in the 9"x13" pan. Pour sauce over top and bake at 325º F for 45 minutes uncovered, basting the ribs occasionally with the sauce. This recipe provided courtesy of This barbecue rib recipe comes from Karen Ciancio. She has a wonderful cooking and recipe site called . Have a look see for yourself.</p>]]></content:encoded>
  37. <category><![CDATA[Bbq Ideas]]></category>
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  40. <pubDate>Thu, 16 Jan 2020 07:02:00 +0000</pubDate>
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  43. <title>Awesome Grilling Recipes</title>
  44. <description>Labor Day is almost upon us, which means that summer is fast coming to an end. But, rather than wallow in despair at the changing of the seasons, we recommend that you use the holiday as an excuse for one last ...</description>
  45. <content:encoded><![CDATA[<img src="/img/daniel_harris_korean_bbq_table_setting.jpg" alt="Daniel Harris Korean BBQ table setting" align="left" /><p>Labor Day is almost upon us, which means that summer is fast coming to an end. But, rather than wallow in despair at the changing of the seasons, we recommend that you use the holiday as an excuse for one last, pull-out-all-the-stops backyard cookout. This is a celebration, so it's no time for restraint—invite all your friends, stock up on drinks, and plan your menu early. Hot dogs and burgers have a permanent spot on ours, but there's so much more you can (and should!) do with that hot grill: smoked porterhouse steaks, whole fish tacos, spatchcocked chicken flavored with za'atar or lemon, and the best black bean burgers you've ever tasted. To do Labor Day right, keep reading for a whopping 35 of our favorite recipes for satisfying cookout main dishes. Thick and Juicy Home-Ground Grilled Cheeseburgers [Photograph: J. Kenji López-Alt] The most important step in making better homemade burgers: Say no to the store-bought ground beef (and don't even get me started on preformed patties). Grinding your own beef gives you much more control over flavor, fat content, and texture. To see just how great the possibilities are, try these burgers, made with a mix of short rib, brisket, and sirloin for intensely beefy flavor and a looser, more juice-trapping structure. Pimento-Jalapeño Cheeseburgers Spicy, creamy pimento cheese is every bit as delicious on a hamburger as it is on crackers; the heat and acidity make it a great partner for a meaty burger. While I generally keep my pimento cheese chunky for dipping, here you'll process it until it's very smooth to ensure optimal meltability. Homemade Burger King Whopper-Style Cheeseburgers Grilling a Whopper-style thin hamburger patty is tricky: In the time it takes to develop a good sear on both sides, the beef can easily turn to leather. Our solution is to cook the patties almost entirely through on one side, maximizing the smoky char and keeping them from overcooking. Once that's done, simply assemble the burger with the classic Whopper accoutrements—crinkly dill pickle slices, mayo, ketchup, sesame-seeded bun, and all—for a decidedly upgraded fast food standard. Cajun Burgers With Spicy Remoulade [Photograph: Morgan Eisenberg] For these flavorful Cajun-themed burgers, we swap out the traditional burger-topping trio—lettuce, tomato, and onion—for the Cajun "Holy Trinity" of bell pepper, onion, and celery. Andouille sausage mixed into the beef adds a spicy element, bolstered by a cayenne- and horseradish-spiked remoulade. Blue cheese isn't a Cajun ingredient, of course, but it adds a little funk to these burgers that just feels right. Teriyaki Burgers There's more to making a great teriyaki burger than just slapping a little teriyaki sauce onto the patty. The first step to improvement is making your own teriyaki sauce—the store-bought stuff is almost always too thin, and far too sweet. Next, brush it on at the end of cooking, so that it glazes the meat without having time to burn. And the pineapple you usually see on teriyaki burgers? The sauce already supplies plenty of sweetness, so we top the patties with crunchy cabbage and scallions instead. The Best Grilled Hot Dogs [Photograph: Joshua Bousel] Natural-casing hot dogs are generally a good choice for grilling, but there's always the risk of a blowout. To make sure the franks don't pop and leak their juices onto the fire, we recommend poaching them in flavorful liquid to heat them through, then grilling them over high heat just long enough to char. If you're using skinless hot dogs, just make a few slits in them and heat them up directly on the grill, without poaching. Grilled Bratwurst With Warm German Potato Slaw The same poach-and-grill technique we use for basic hot dogs works wonderfully for producing tender, juicy bratwurst as well. For a classic combination of sausages and German potato salad, we gently cook bacon, potatoes, and aromatics together in beef broth, then layer on red cabbage and sausages—as the brats cook, their fat will drip down into the slaw mixture, providing extra flavor and richness. Once the sausages hit an internal temperature of 140 to 145°F, sear them over high heat and serve them with the warm slaw.</p>]]></content:encoded>
  46. <category><![CDATA[Grilling Recipes]]></category>
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  49. <pubDate>Sun, 12 Jan 2020 06:59:00 +0000</pubDate>
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  52. <title>Summer side Dishes for BBQ</title>
  53. <description>Summer is all about simple, easy, and fresh meals, and this especially goes for side dishes. Whether that&#039;s a fast salad for chicken fresh off the grill, or simple squash ribbons to give your stove a reprieve for the evening, use ...</description>
  54. <content:encoded><![CDATA[<img src="/img/the_50_most_delish_easy_summer.jpg" alt="Summer Side Dishes—Delish" align="left" /><p>Summer is all about simple, easy, and fresh meals, and this especially goes for side dishes. Whether that's a fast salad for chicken fresh off the grill, or simple squash ribbons to give your stove a reprieve for the evening, use this as a time to let summer produce shine. From salads and slaws to whole grains and a few takes on summer classics, here are 20 fresh side dishes to make all summer long. From a kohlrabi and cabbage slaw that will triumphantly conquer your CSA box, to a no-cook bean and feta side dish, and from cauliflower fritters to a simply glorious tomato cobbler, these are the side dishes you want to eat this summer. If you're all about keeping that oven off as much as possible during these hot summer months, these salads and slaws are just what you need. It's hard to pass up things like tomato salads and pretty zucchini ribbons. And of course, cauliflower rice, which you can eat as is, or give it a quick sauté to soften it up — it's delicious both ways. And if you're willing to fire up the oven, I promise you won't be disappointed. With a savory version of a classic cobbler, and different takes on summer staples — like potato salad, grain salads, and plenty of veggies — these warm sides will complement just about any summer dinner.</p>]]></content:encoded>
  55. <category><![CDATA[Things To Cook On The Bbq]]></category>
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  58. <pubDate>Wed, 08 Jan 2020 06:50:00 +0000</pubDate>
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  61. <title>Grilling for a crowd</title>
  62. <description>Myself and my fel­low Grillin Fools will be asked to cook for large groups quite often over the next few months. My fam­i­ly needs no more than word that the sun is going to rise as an excuse to get togeth­er for a fam­i­ly ...</description>
  63. <content:encoded><![CDATA[<img src="/img/grilling_for_a_crowd.jpg" alt="Grilling for a Crowd" align="left" /><p>Myself and my fel­low Grillin Fools will be asked to cook for large groups quite often over the next few months. My fam­i­ly needs no more than word that the sun is going to rise as an excuse to get togeth­er for a fam­i­ly func­tion in the warm months. And with us that means grilling. With Memo­ri­al Day a few days away, grad­u­a­tion par­ties, pool par­ties, and 4th of July right around the cor­ner we find our­selves cook­ing for a crowd much more often than in the cool­er months. Some­times we find our­selves seem­ing­ly strapped to the grills while the par­ty goes on around us, only able to min­gle with the peo­ple that wan­dered over to us to see how the food is com­ing along. We may be at a par­ty but some­times we feel more like hired help than par­ty atten­dees. This post is all about ways to cook for a crowd and still be able to join in the fes­tiv­i­ties. To be able to feed the group but also have fun with them at the same time. Click below to find a num­ber of pos­si­bil­i­ties for low main­te­nance high yield grilling recipes. Go Whole Hog I know this sounds nuts. That doing an entire pig does not seem like it’s low main­te­nance, but hon­est­ly, it’s real­ly easy to do. It’s pret­ty much a set it and for­get it deal. As long as you can rent a grill like the one it’s very sim­ple. I don’t have a grill this size. I rent it. One hour per 10 pounds so that 60 pound beau­ty was done in six hours. No get­ting up in the mid­dle of the night to start the cook. I put Mari­belle on at 10:40 am and we were pulling pork at 6:00 pm. You can find the full write up on exact­ly how to do it here. Brats and Dogs This is usu­al­ly the first thing that comes to minds of most peo­ple when it comes to feed­ing the mass­es at a cook­out is brats and dogs. Both cook fair­ly quick­ly over high heat. But cook­ing 30 brats and 15 dogs can take quite some time. This is where the beer bath comes in. Grill your brats and dogs pri­or to your guests arrival. Buy a high sid­ed dis­pos­able alu­minum pan, pour in your favorite beer, some slices of onion, may­be a gar­lic clove or two, place direct­ly on the grill, and put the brats and dogs in the new beer Jacuzzi you just made. Place the pan over enough of the coals to get a sim­mer going, or put it in the oven at about 200. Now, go get a show­er and when the par­ty starts the grilling is already done. If some­one does not want the beer drip­ping off their brat, just throw the brat back on the heat for a cou­ple min­utes to steam that off. How about tak­ing those brats and dogs to the next lev­el? Throw a few Jalapeno brats on. May­be a gar­lic brat. Try some Ital­ian sausages or some oth­er eth­nic sausage like an Irish banger, Pol­ish Sausage, Chori­zo, Greek brat, Cajun brat, or Hun­gar­i­an brat. How about my favorite the apple brat? Nat­u­ral cas­ing hot dogs are amaz­ing. Spend a lit­tle extra and get the pre­mi­um dogs. Burgers Next up, Burg­ers. Every­one makes burg­ers. Every­one knows how to make a burg­er. But does every­one know how to make a good burg­er? First, don’t thaw out any meat for this. Go buy it fresh. The morn­ing of the event would be best. Think of the ham­burg­er meat as the vehi­cle to get all the extra good­ies you can mix in with it to your mouth. Put the bulk burg­er in a large mix­ing bowl and make that bor­ing meat into much more than a bor­ing old burg­er. There are all sorts of things you can add: Gar­lic Onion Diced bell or jalapeno pep­pers Grat­ed asiago/parm/romano Blue cheese Ground pork Even bet­ter, ground chori­zo Herbs like basil or oregano Hot sauce BBQ sauce Worces­ter­shire sauce Andri­as Steak Sauce And of course salt and black pep­per to taste. This is not an all inclu­sive list. Get creative.Just don’t spring a new com­bo of those ingre­di­ents on a group of peo­ple with­out try­ing it out first. Check out the­se burg­ers that my Cous­in Tom and his Wife did recent­ly: Beer Can Chicken with a Twist If you have a rel­a­tive­ly sta­ble smok­er that holds the temps fair­ly con­stant there is no rea­son you couldn’t smoke ribs, brisket, chick­en, fat­ties or a com­bi­na­tion of the­se. If all it requires is adding more fuel or smoke wood every 30–60 min­utes and may­be a loca­tion adjust­ment of the meat then smok­ing the­se items is extreme­ly low main­te­nance. May­be go with a beer can chick­en. Or even bet­ter the Grillin Fools new and improved beer can chick­en — beer can chick­en stew: Brisket Or may­be some brisket. How good does that smoke ring look? Fatties One way to cut the cost of ribs for a crowd is to sup­ple­ment the ribs with a low­er cost alter­na­tive. Instead of mak­ing enough to feed every­one ribs make less ribs and throw on a few fat­ties. Gen­er­al­ly fat­ties take just as long as ribs to cook. As long as the space is there, go with a few fat­ties which are always a hit. Rib Eye Steak Sandwiches Some­thing that is not all that com­mon and will like­ly blow the minds of your guests – Rib eye steak sam­mich­es. Go to your butcher, have him/her thin­ly slice a rib eye into 1/3–1/4 inch thick sliced of rib eye. Mari­nade in Adria’s (Worces­ter­shire and emul­si­fied gar­lic for those not able to get Andria’s), coke, gar­lic and black pep­per. Grill over high heat for just a lit­tle bit and then throw then in an alu­minum pan with more of the mari­nade to keep the meat warm and moist. This is not a cheap alter­na­tive to cook for a crowd but def­i­nite­ly low main­te­nance. Grillin the rib eye slices: In the pan to sim­mer. The­se will get a tin foil cov­er and be thrown in the oven on low heat. They could be left on the grill but this was shot the day of the 2009 Super Bowl so it was a lit­tle chilly out­side: After being in the oven a cou­ple of hours they are ready to serve: A bun, some cheese, a lit­tle mayo for me and I had heav­en on a plate: Pulled Pork Some would argue that pulled pork is a cheap and easy way to feed a crowd. Total work is less than 90 min­utes but that is stretched out over 8–12 hours at 200–225. It can be start­ed the night before but if the smok­er has a hard time keep­ing a con­stant temp then it will require some main­te­nance in the mid­dle of the night or at the crack of dawn or both. But we can take the­se two four pound pork shoul­ders: And turn them into this in less than six hours total cook time: By using the high heat method, which is a bit of a mis­nomer as it’s more like medi­um heat at 300–325, but the results are just as good as doing them from 200–225 but in much short­er time. Click here to learn how to do it. Pork Steaks</p>]]></content:encoded>
  64. <category><![CDATA[Things To Cook On The Bbq]]></category>
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  67. <pubDate>Sat, 04 Jan 2020 06:49:00 +0000</pubDate>
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  70. <title>Grill Recipes sides</title>
  71. <description>LA recette de PAILLES AU FROMAGE LES INGREDIENTS : (désolé mais ma vieille tante Catherine ne cuisinait pas métrique) 2 tasses de farine 2 c. à thé de poudre à pâte 1 c. à thé de sel 2 c. à table de beurre 2 c. à table ...</description>
  72. <content:encoded><![CDATA[<img src="/img/rpter_jusqu_ce_que_tout_le.jpg" alt="Répéter jusqu’à ce que tout le fromage ait été utilisé - Repeat until all the cheese has been used DSC_4231 copie" align="left" /><p>No cookout (or celebratory meal of any kind) is complete without a few side dishes. And we're not talking limp store-bought coleslaw or bland baked beans—we take our side dishes seriously in these parts. Since you'll likely have your grill up and running already, it's a natural move to make some space for side dishes, too: grilled corn, cabbage, mushrooms, even oysters for a terrific starter. But, for the sake of ease and practicality, you need options for sides you can make ahead as well—especially chilled items that'll cleanse your guests' palates of all those charred flavors. We've got you covered with dishes like a cooling watermelon, mint, and feta salad (improved with just a couple of simple tricks) and banh mi–inspired panzanella . All that and more follows in this list of 30 delicious side dish recipes. Grilled Oysters [Photograph: J. Kenji López-Alt] Unless you live in a handful of Gulf or Pacific states, grilled oysters might be an unfamiliar concept. But they're a wonderful splurge for a special occasion, and particularly appropriate if you find yourself with oysters that you don't love raw. Just shuck the oysters, top them with a flavorful compound butter (try garlic-parsley, Parmesan-basil, or kimchi), and grill until the butter is melted and the liquid inside the shells is bubbling. Grilled Green Bean Salad With Red Peppers and Radishes Our favorite cookout salads combine the smoky flavor of grilled vegetables with the fresh crunch of raw ones. Case in point: this combo of blistered green beans, sweet raw red peppers, spicy radishes, and scallions, tossed in a simple dressing of olive oil, Dijon mustard, and lemon juice. It's not so much a recipe as it is a template: Swap in whatever vegetables you like (grilled asparagus and raw shallots? Grilled cauliflower with vinegary capers?) according to the same formula. Grilled Skewered Shishito Peppers With Teriyaki Glaze If you're preparing chicken yakitori for your Labor Day get-together, you'll need vegetables to accompany it, and you may as well stick to the skewer theme. Sweet green shishito peppers pair well with teriyaki sauce (homemade strongly preferred), and grilling them is fast and easy. Double-skewering them makes flipping a snap. Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze For a side-on-a-stick that's a bit more showy, we slice meaty king oyster mushrooms into one-inch pieces, then reassemble them on skewers, alternating the pieces with bacon. As the fat from the bacon renders on the grill, the mushrooms will be more than happy to absorb all that smoky flavor and added moisture—they won't end up dry, as so many grilled mushrooms do. Grilled Mixed Mushrooms With Sesame Dressing [Photograph: Shao Z.] Here's a more basic technique for keeping grilled mushrooms juicy: Just cut them into uniform pieces and grill them over moderate, indirect heat. When grilling a variety of 'shrooms, like portobellos, creminis, shiitakes, and king trumpets, skewer each type separately to ensure even cooking. These meaty bites don't need a sauce, but basting them with a blend of mirin, sesame seeds, and soy sauce punches up the flavor and provides a little insurance against drying out. Simple Grilled-Potato Salad With Grilled-Lemon Vinaigrette Though a good mayo-based, traditional potato salad can be a lovely thing, once you try a grilled-potato salad, you may find it hard to go back. Here, we parboil the potatoes, toss them in a simple mixture of olive oil and herbs, and cook them over direct heat until they're crispy and well browned. Lemon halves, thrown on the grill alongside them and charred for a deeper flavor, become a tangy vinaigrette for dressing. The recipe is vegan as is, but a little bacon wouldn't be out of place if you feel so inclined. Grilled Flatbread With Olive Oil and Za'atar When I was growing up, my Palestinian grandmother would make tray after tray of soft flatbread, topped with olive oil and the earthy, aromatic Middle Eastern spice blend za'atar. In this version, we add yogurt to the dough to make it especially tender, and grill it until it's golden brown, charred in spots, and warmed through. Don't be shy with the za'atar, either—the bread ought to be caked in the stuff. Grilled Scallion Pancakes Our scallion pancakes come out great when made in a skillet, but also work amazingly well on the grill. Cooked over live fire, they develop puffier interiors and shatteringly crisp crusts—just what we're looking for in our scallion pancakes. Grilled Tofu With Chipotle-Miso Sauce Despite their varied provenances, salty miso and smoky chipotle are a perfect team for flavoring slabs of crispy grilled tofu. We marinate the tofu in some of the mixture before grilling and brush the rest on after to add more savoriness and spice. Simple Grilled Asparagus Few vegetables are as easy to grill as asparagus, or as satisfying. With a little olive oil and salt and a hot fire, you can transform the fresh-flavored stalks into an incredibly addictive finger food—charred and a bit shriveled at the top, while retaining a juicy snap. Don't forget to whip up some creamy two-minute aioli for dipping. Grilled Cabbage With Spicy Thai Dressing If the only way you've ever eaten cabbage at a barbecue is in coleslaw form, you're missing out. When grilled over very high heat, cabbage takes on a sweet, nutty flavor and crisps up on the outside, but keeps its crunchy center. Here, we serve it with a fiery Thai-inspired sauce made with chili, fish sauce, garlic, and lots of herbs. Grilled Cabbage With Yogurt and Mint For a cooling, creamy complement to a smoky wedge of grilled cabbage, try this Greek-inspired sauce of yogurt infused with olive oil, garlic, lemon juice, and fresh mint and parsley. The rich consistency of a yogurt-based sauce nicely bridges the gap between grilled cabbage and coleslaw. Grilled Cabbage Wedges With Ginger-Miso Dressing [Photograph: Joshua Bousel] Here, we sauce our grilled cabbage with a powerful ginger-miso dressing that's sweet, salty, earthy, and tangy all at the same time. Its balance of flavors comes from a mixture of brown sugar, rice vinegar, sesame oil, and hot red pepper flakes.</p>]]></content:encoded>
  73. <category><![CDATA[Grilling Recipes]]></category>
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  76. <pubDate>Tue, 31 Dec 2019 06:42:00 +0000</pubDate>
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  78. <item>
  79. <title>Southern Barbecue Menu</title>
  80. <description>If that&#039;s not a beautiful sight, I don&#039;t know what is, &quot; crows Jim &quot;Trim&quot; Tabb as a gorgeous plume of hickory-fueled smoke leaves the chimney of his barbecue rig. It&#039;s just after breakfast, but Jim, an award-winning barbecue ...</description>
  81. <content:encoded><![CDATA[<img src="/img/southern_barbecue_recipes_southern_bbq.jpg" alt="Southern Barbecue Recipes" align="left" /><p>"If that's not a beautiful sight, I don't know what is, " crows Jim "Trim" Tabb as a gorgeous plume of hickory-fueled smoke leaves the chimney of his barbecue rig. It's just after breakfast, but Jim, an award-winning barbecue aficionado from Tryon, North Carolina, has already been at his smoker for more than six hours. His good friend, Garrett Oliver, author and brewmaster at Brooklyn Brewery in New York, couldn't agree more. The two men have been hosting barbecue and beer pairings at the brewery for nearly five years. Today the buddies are in Columbia, South Carolina, preparing for a family reunion at the home of Bill and Madelaine Miller, Garrett's uncle and aunt. Jim's supplying the pork, Garrett is pairing beer with the menu, and Madelaine is kind enough to share a few of her favorite recipes. BACKYARD BARBECUE MENU Serves 6 to 8 BEER AND BARBECUE–PERFECT PARTNERS Garrett guides you through the menu with a few of his favorite beers (all are available in large supermarkets). For more information on pairing beer with food, check out Garrett's award-winning book The Brewmaster's Table (HarperCollins, $16.95)–we review it in this article–or visit Hoegaarden (Belgium) and Pilsner Urquell (Czech Republic): Both are light, snappy, and very refreshing warm-weather beers; ideal with Barbecue Deviled Eggs and Tomato-and-Onion Salad. Brooklyn Lager (New York): Subtle caramelized flavors with a hint of sweetness make this a nice all-around player for the entire menu. For a distributor in your area, visit Abita Turbodog (Louisiana) and Brooklyn Brown Ale (New York): Their smoky flavors make these the ultimate beers to go with Tabb's Barbecue Pork. Anything that's been grilled or smoked will pair nicely with amber and brown beers. Anchor Porter (California): Hints of coffee and chocolate make this full-bodied beer just the right partner for Peach-Cinnamon Ice Cream. BARBECUE LIKE A PRO Follow Jim's tips for perfect 'cue. The most succulent pulled or chopped pork comes from the Boston butt (which is one half of a whole pork shoulder; the other half is the picnic shoulder). Bone-in is more economical, but even with the bone removed, this is still the best choice for smoking. Never allow flames to touch the meat–you're smoking, not grilling. Low and slow is the name of the game. Never increase the temperature of your grill or smoker to speed up cooking. The optimum smoker temperature is 225°. When the internal temperature of the meat reaches 190°, you're ready to go. If using a bone-in Boston butt, the shoulder bone should effortlessly pull away from the meat. Book Review The Brewmaster's Table: Discovering The Pleasures Of Real Beer With Real Food by Garrett Oliver (HarperCollins, $29.95) Garrett's mission is to empower readers with easy-to-understand information on beer, and allow them to bring what he considers "an under-appreciated beverage" to the stature it rightfully deserves on America's tables. The book takes readers on an informative tour of the world's most famous breweries and explores more than 50 distinct styles of beer from around the world. The end result is a book that is as easily enjoyed by the aficionado and the novice. "My feeling is that both wine and beer reach their best expression with food, but beer is by far the most versatile partner. That's because real beers have an incredible range of flavors–all of which, when appropriately matched, make for a perfect complement with food, " Garrett remarks. With the turn of each entertaining page, you, too, will agree.</p>]]></content:encoded>
  82. <category><![CDATA[Things To Cook On The Bbq]]></category>
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  85. <pubDate>Fri, 27 Dec 2019 06:41:00 +0000</pubDate>
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  87. <item>
  88. <title>Good Ideas for Grilling</title>
  89. <description>Nothing says summer like getting the grill out of the garage and cooking up a meal in the backyard, but how often do we think about the innovations behind that technology? In the United States, barbecue adherents tend to favor ...</description>
  90. <content:encoded><![CDATA[<img src="/img/barbecue_master_how_to_grill_cheese.jpg" alt="Barbecue Master: How to Grill" align="left" /><p>Nothing says summer like getting the grill out of the garage and cooking up a meal in the backyard, but how often do we think about the innovations behind that technology? In the United States, barbecue adherents tend to favor one of two grilling methods: some prefer the convenience and control of a gas grill while self-described "purists, " are loyal to the flavor that comes from a charcoal-fired grill. The standard charcoal grill is often a round, spherical design, like the iconic Weber Kettle. In fact, that invention gave rise to the outdoor grilling culture so prevalent in America today. With that culture came a new technological ecosystem where innovations constantly enter the marketplace to complement and enhance earlier designs. The result is that the Weber Kettle and the various add-ons combine to create a cooking device that exceeds the capabilities of each individual product on its own. Today, the Weber grill is not just for hotdogs and burgers. Thanks to continued innovation, weekend barbecuers can quickly and easily configure their kettle to bake a pizza, smoke a turkey, or even cook a full breakfast with fried bacon and eggs. In 1951, George Stephen was working for Weber Brothers Metal works in Chicago. At home he grilled with a brazier, a lidless steel box incorporating a design in use for centuries. Dissatisfied with the inefficiency of open-air grilling, Stephen knew he could devise something better. He used the bottom of a sheet-metal buoy produced at the Weber Brothers factory for the grill portion and the top of the buoy as the lid. After adding a set of tripod legs and a handle, he had his first prototype. But all didn't go smoothly during the initial testing. While the lid retained heat and shielded the flames from wind, it had a habit of snuffing out the fire. Stephen recognized the need for a constant supply of air to keep the coals hot. So, he drilled three holes in the lid and completed his invention. In 1958, Stephen bought the Weber Brothers factory and established Weber-Stephen Products. Annual sales of Weber grills grew to 800, 000 units by the 1970s. Eventually, gas grills dramatically cut into the sales and use of charcoal grills. But in recent years, charcoal has made a comeback, and with it has emerged a trove of inventions that add to the versatility of the Weber Kettle. Rolf Buerkle devised a cast iron grate system to replace the standard Weber cooking grates. Al Contarino's KettlePizza modifies the Weber grill so that you can replicate the high-temperature wood-burning environment of a traditional pizza oven. And the late Don Thompson created the Smokenator, which converts a standard Weber Kettle into a water smoker. Buerkle saw a need for a cast-iron grate when he noticed how many people bought replacement grates for their Weber grills. The unforgiving environment of heat and moisture can quickly ruin the plated steel cooking grate that comes standard with each Weber grill. Now grillers have a choice: keep replacing a grate when it rusts or upgrade to something that is going to last 10 years or more with proper care. The modular system also allows for different types of cooking surfaces, from standard grates and hot plates to vegetable woks and chicken holders. Contarino had other ideas when he invented the KettlePizza. The device adds an extension to the kettle design and a horizontal slit opening to slide in a pizza, which eliminates the need to take off the lid and allows for hotter and longer heat retention. Contarino calls himself a serial inventor, and he already had a number of inventions in the barbecue field, but it took going to a grilling tradeshow and talking about the growing trend of grilling pizza to move this idea forward. Thompson was searching for a way to smoke a turkey on his Weber grill when he came up with the idea for the Smokenator. He designed a sheet-metal baffle that, when inserted into the kettle, creates a separate compartment to hold coals and a water pan. It generates consistent low, indirect heat-an important requirement for American style "low n slow" barbecue. Thompson's simple yet novel design was so effective that he patented it and launched a successful home business, garnering a loyal customer following before he passed away from cancer in 2009. His wife, Stephanie, said her husband's goal was "to make it possible for the average person to be able to smoke meat easily." Today, Stephanie Thompson and her son and daughter continue running the family business. Buerkle, Contarino, and Thompson all had two things in common. Each of them was passionate about grilling, and each found a way to invent something that anyone could use on a Weber grill. But why make something that modifies another person's invention, and why Weber specifically? According to Stephanie Thompson, Weber grills are the "best known, the best-selling, and it's affordable." Weber grills and the many add-ons created by independent inventors also illustrate a key aspect of the innovation cycle. In the case of George Stephen's barbecue, it quickly established itself as a benchmark technology in the field of outdoor cooking. Over the years, different individuals saw limitations in the original design but also recognized that it was an integral part of the barbecue landscape. By innovating around and adding to what already existed, these inventors helped to push the capability and state of the art forward. Every inventor agrees that having a patent is very important, but they often have a unique personal philosophy regarding why they are important. Stephanie Thompson said it shows that "we have put a lot of thought into the product and that it is unique." Contarino said a patent is very useful when talking with retailers because "it shows that it is your product and that it can't be knocked off." "Barbecue products are very simple to produce and therefore copy, " added Buerkle, "so patenting helps a lot." Contarino leaves us with one final piece of advice for those going into business: "Plan before you file for a patent-know what you are going to do before you move forward."</p>]]></content:encoded>
  91. <category><![CDATA[Things To Cook On The Bbq]]></category>
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  94. <pubDate>Mon, 23 Dec 2019 06:32:00 +0000</pubDate>
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  97. <title>Easy BBQ Grilled Recipes</title>
  98. <description>These are vidalia onion marinated chicken breasts. These were marinated overnight which is key to enhancing the flavor of the chicken. See recipe here: Richmond ...</description>
  99. <content:encoded><![CDATA[<img src="/img/marinated_chicken_breast.jpg" alt="Marinated_chicken_breast" align="left" /><p>Photography Credit: Elizabeth Stark Grilling might not be for everyone. But delicious, tender BBQ chicken legs certainly should be. If you don’t have a grill or the weather is keeping you inside, this easy technique for making barbecue chicken in the oven is all you need. Taking cues from the grilled version of this recipe, the chicken gets a quick sear under the broiler to brown the skin, and then a longer roast in the oven until the chicken is completely tender. A quick marinade in the barbecue sauce before roasting helps enhance the flavor and improve the tenderness of the chicken. The barbecue sauce bakes into the skin and caramelizes during cooking. I also like to cook the chicken on a metal rack over a baking sheet to allow even heat and continuous airflow on all sides. This helps prevent soggy skin. I usually make this recipe with chicken legs, but you could also make it with a mix of legs and thighs. For optimum flavor, I recommend you stick with these dark meat cuts and avoid breast meat. You can use any variety of thick, tomato or mustard-based sauce with this method, so use your favorite! For this recipe, I used a spicy store-bought tomato barbecue sauce made with vinegar and sugar. Print Liquid smoke adds a hint of smokiness to the chicken. Look for it with the condiments in the grocery store. You can easily double or triple this recipe for a larger crowd; just make sure there is a little space between each chicken leg on the pan and work in batches if necessary. Ingredients 2 pounds (skin-on, bone-in) chicken legs 1 teaspoon salt 1/2 cup barbecue sauce (any tomato- or mustard-based sauce), divided Special equipment: Method 1 Marinate the chicken: Set the chicken legs in a shallow dish and sprinkle both sides with salt. If you're using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with 1/4 cup of the barbecue sauce, reserving the rest. Cover, and set in fridge to marinate at least 30 minutes or as long as overnight. 2 Prepare the chicken for cooking: Set the broiler to high with a rack positioned a few inches below. Set a metal cooling rack (like the ones used for baking) inside a rimmed baking sheet, or use a broiler pan. Arrange the marinated chicken legs on the wire rack with a little space between each leg. 3 Sear the chicken: Slide the pan under broiler, and broil chicken on one side until you begin to see dark brown charred spots, 2 to 4 minutes. Flip, and sear the second side, 2 to 4 minutes. 4 Turn the oven to 300F and reposition the rack in the middle of the oven. 5 Finish cooking the chicken: Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it's needed. Continue baking until the internal temperature of the chicken reaches 165F, another 15 to 20 minutes. 6 Serve chicken right away while hot, with extra barbecue sauce on the side. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Easy BBQ Chicken in the Oven on Simply Recipes. Thank you! Print</p>]]></content:encoded>
  100. <category><![CDATA[Grilling Recipes]]></category>
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  103. <pubDate>Thu, 19 Dec 2019 06:26:00 +0000</pubDate>
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