Amazing BBQ Ribs NowBBQ Ribs In The Mail

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Preparation time: 15 minutes
Marinade time: 2 hours in a refrigerator, or overnight if possible
Cooking time: 30 minutes
Serves 6

Ingredients

6 chicken portions
3 small hot chillies (birds eye or Scotch Bonnet), deseeded for a milder strength
3 pieces of fresh root ginger, about 1″ (25mm) cube each
6 spring onions, trimmed
2 to 3 cloves of garlic
1/2 teaspoon of ground allspice
1 teaspoon of paprika
1 teaspoon of dried thyme
pinch of ground cinnamon
pinch of ground cloves
5 tablespoons of light soy sauce
6 tablespoons of white wine vinegar
freshly ground black pepper
1. Place the spring onions, chillies, garlic, ginger, thyme, paprika, allspice, cinnamon, cloves, wine vinegar, soy sauce and pepper in a food processor and make into a smooth paste.
2. Place the chicken portions in a dish and pour the mixture over. Turn the portions so that they are well coated. Transfer to a refrigerator and leave to marinade for at least 2 hours, overnight if possible.
3. Remove the chicken from the dish, keeping the marinade for basting, and grill over hot coals for about 30 minutes. Turn occasionally and baste with the remaining marinade.
4. Serve at once on individual plates.

Tip: Cooking a Whole Barbecue Chicken

For whole birds and other foods that take longer to cook, consider a heat proof digital thermometer. These have a base unit that sits on the counter and a heat proof cord that connects the temperature probe to the base unit.

The probe stays in the food during cooking and the base unit displays the temperature throughout the cooking time. Slide the probe into the breast on a whole chicken.

Connect the cord to the base unit. Turn the base unit on and follow the manufacturers instructions for setting the desired end temperature. Once the end temperature is reached, remove the chicken from the heat.

Using a meat thermometer when barbecuing any meat is highly recommended for the best and most hygienic results.

When learning how to BBQ with perfection you must know the essential flavors for BBQ meat. I personally feel that simplicity is usually best. Too many contrasting flavors can take away from the flavor of the meat or may overwhelm your taste buds. When making bbq meats, the woods used during the cooking process and the seasonings used to prepare the meat should add flavor toyour barbecue but not be over powering. Among the common BBQ woods you will find apple, cherry and maple bbq smoking chips. I like to have a few varieties available. I also am always sure to have on hand what I feel are the essential BBQ seasoning, spices, and basting products. These items can be used in various combinations based on your personal preference. Making your own bbq rubs, brines, and barbecue sauces for any of your favorite meats will be a snap as long as you have the following list on hand…..

The truth about BBQ is that personal preference dictates the end result more than anything else. Practice with the flavors you enjoy and try different combinations of seasonings. You will find some you like and some you don’t but, ultimately you will enjoy the journey to find your BBQ perfection. The last and most important tip here is “cook low and slow”. This simply means use a temperature of 325 degrees or less (275 – 300 degrees is best) and cook for a longer period of time. Always make sure the temperature is constant and keep you water pan full so the meat doesn’t dry out. You can even BBQ in your oven at home during the winter if you think it is too cold to fire up the grill. Making BBQ in the oven will follow these same guidelines but for wood or smoke flavor you want to use a liquid smoke product rather than wood chips. view the full article at BBQ With Perfection  as well as many other articles by this author on Hubpages. Also leave comments or ask questions about this or any other cooking or bbq related information.

Think in terms of two pieces per person and certainly nor more than three. You don’t want your guests stuffed ebfore the main course. So allow one chicken wing a head. Depending on size, of course, 1 kilo of chicken wings is about 8 pieces.Ingredients * 1 kilo wings, each cut at the joints into three pieces * 2tbs dark soy sauce * thumb siced piece fresh ginger, thinly sliced * 1 cup SR flour * 1 tbs oil * 6 shallots, very finely chopped * 1 tsp Chinese 5-spice * 1 cup ice cold water or soda water * salt and pepper * deep fat fryer or wok with oil.Put the chicken in a pan and cover with water. Add soy sauce and ginger. Bring to the boil and simmer until the wings are cooked. This should take about 20 minutes, depending on the size. Give them longer if they need it. You want the meat thoroughly cooked but not falling off the bone.Drain the wings and allow them to cool a little so you can handle them. Sift the flour into a bowl, add the oil and whisk in the water to form a smooth batter. Stir in the five spice and shallots. Season with salt and pepper.Bring the fat fryer to high heat and then turn it back a little so that the fat is hot but not smoking. Dip the chicken pieces in the batter and cook over a medium to low heat until the batters is crispy and golden.

Tips:

• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.• You should always marinate poultry in the refrigerator. Never leave it out in the open.• Do not use the poultry marinade for basting.• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.

January 26th may be the date that Australians celebrate their great country, but it is also a day that pays great homage to the importance of other significant Australians- Our BBQ’s!

Australia Day and Australian BBQ’s represent everything true and right about Australia, Australians and its underlying psyche- sun, surf, socializing, sausages, sangas, saltwater, sunscreen, steak, sauce and so much more.

It is time to embrace our BBQs and honor them on a more regular basis- they deserve it and so do you. Invite over your friends, family, neighbours and strangers and take the BBQ challenge, which is go forth and BBQ like you have never BBQed before. BBQ’s are designed to be used so use them for every meal of the day from breakfast to dessert for a period of 24 hours. See how you go. Let those BBQ’s truly impress you once more with their talent, endurance, performance under pressure and expert ability to heat.

Scratching your head in wonder over the BBQ Challenge? Well don’t despair because yes BBQ’s can be used to produce quality tasty dishes for every meal of the day- including morning and afternoon tea. Below is a sample menu to help you and your BBQ’s get started on this great challenge:

BREAKFAST

The first and most important meal of the day should be confronted with the simple is best philosophy. BBQ’s are perfect for breakfast and seem to be specifically designed for a simple hot breakfast of bacon, eggs, chipolatas, tomato and toast. BBQ’s and Breakfast is a match made in heaven. An easy start to your BBQ challenge!

MORNING TEA

You cannot get any more Aussie than scones cooked on BBQ’s. Can it be done you say? Absolutely! BBQ’s are hot, very hot and are the perfect environment for the cooking of scones. Simply create your favourite scone mixture, shape and then place on your BBQ’s hotplate. Ensure you turn them so that heat is distributed evenly and your scones can develop a beautiful golden colour. Have the jam and cream ready as these morsels of aussieness are best eaten hot of the BBQ’s hotplate.

LUNCH

AFTERNOON TEA

As with morning tea your might think that creating an afternoon tea on your BBQ is tricky, but its not. BBQ’s are perfect for creating perfectly round, perfectly cooked pikelets or pancakes. Large hotplates not only disperse heat evenly but also have enough space to cook many pikelets or pancakes at once. Create your favourite batter then let your BBQ’s show you all how simple and easy creating a yummy afternoon tea is. Serve with fresh fruit, icing sugar and lemon, or a scoop of ice cream. Perfection!

DINNER

BBQ’s are perfect for cooking meat, but instead of the traditional steak and sausages why not take advantage of your hooded BBQ and do a roast. A slow cooked piece of lamb, pork or beef along with roast vegetables and gravy will make you many new friends. The beauty of this meal is that it utilises all of your BBQ’s capabilities- roasting, boiling, searing, slow cooking and enticing.

DESSERT

Struggling to think of a unique Aussie dessert that you can cook on your BBQ’s? Well struggle no more. The answer is simple- a BBQ Pavlova! Yes it can be done, but you do need to use a BBQ that has a hood. Heat your BBQ to 150°C. Create your Pavlova mixture. Soak a terracotta tile in water for around 20-30 minutes then remove any excess water. Place this tile in the heated BBQ and then cover with baking paper. Place your Pavlova mixture on top of the baking paper. Close the hood and let cook for about 45-90 minutes- don’t check it too often as the BBQ’s heat will escape. The Pavlova is cooked when the outside is hard and meringue-like. Once it is cooked turn your BBQ off and let it cool inside. Serve your BBQ’s Pavlova with cream and fresh fruit.

COFFEE

No dessert is complete without a nice cup of coffee. Truly impress your guests in the BBQ challenge and pull out your stove top espresso maker. The BBQ’s hot plate is the perfect place to heat your stove top espresso maker and entice your guests once more to the BBQ. Have a couple of espresso makers going at once to ensure there is enough BBQ coffee for everyone.

Ingredients:2 tbs olive oil1 small onion, peeled, chopped2 garlic cloves300g can peeled tomatoes, drained2 tbs tomato puree1 tbs brown sugar1 tbs Worcestershire sauce1 tbs sweet chilli sauce2 tbs white wine vinegar1 tbs Dijon mustardPreparation:Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.

Ingredients:3 pounds Chicken wing drummettes

—–MARINADE—–1/4 cup Coarsely chopped garlic1 bn Cilantro — chop roots & lower sreserve leaves for garnish1 teaspoon Ground turmeric1 teaspoon Curry powder1 1/2 teaspoons Ground dried chilis1 tablespoon Sugar1/4 teaspoon Salt3 tablespoons Thai fish sauce

—–BASTING LIQUID—–1/2 cup Coconut milk (canned is ok)—–DIPPING SAUCE—–1/2 teaspoon Dried chili flakes — OR- cayenne2 Garlic cloves — – coarsely chopped1 tablespoon Brown sugar1/4 teaspoon Salt1/2 cup Chinese red rice vinegar1 Green onion — thinly sliced1 tablespoon Coarsely chopped cilantro — – (leaves)

Preparation: Process all marinade ingredients in a blenderuntil smooth. Marinate chicken, refrigerated, overnight. Grill over hotcoals until done, brushing frequently with coconut milk. Serve garnishedwith cilantro sprigs, accompanied by steamed rice and bowls of dippingsauce.DIPPING SAUCE: Pound first 4 ingredients to a paste withmortar and pestle, then dissolve in vinegar. Alternatively, put it all ina blender and blend until smooth. Float the green onions and cilantro ontop.

Tips:

Plan on around 6 wings per pound, depending on size. Four to six wings per person makes an adequate serving. Remember that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

For authenticy, you will need to serve your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to reduce the heat of the hot wings.

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens

Olive Oil

Dark Soy sauce

Black pepper

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don’t forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminium foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking “low-and-slow” on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

Here’s a delicious grilled chicken wings recipe that you can cook up now that you’ve decided to bring the grill out of storage.For this recipe, the wings should be prepared and marinated the night before barbecuing.Ingredients:12 chicken wings1/2 cup soy sauce1/4 cup honey1/4 cup tomato sauce1/4 cup white wine vinegar1 clove garlic, crushed1 teaspoon ground gingerpinch chili powderDirections:Rinse chicken wings under running cold water then pat your wings dry with paper towels and set aside.In a nonmetallic bowl large enough to hold chicken wings in a single layer, mix together soy sauce, honey, tomato sauce, vinegar, garlic, ginger and chili powder. Marinade is formed. Set aside 1/4 cup of marinade for basting during cooking.Add chicken wings to remaining marinade and turn wings to coat thoroughly. Cover with aluminum foil or plastic wrap and marinate overnight in the refrigerator.When you ready to grill, remove wings from marinade.Grilled chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes. Turn wings often and brush with the 1/4 cup of marinade you set aside until wings are browned.Once wings are done brush with your favorite barbecue sauce and enjoy.

Chicken Hygiene Tips:

When handling raw chicken, you must keep everything that comes into contact with it clean. Raw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils, or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With careful handling and proper cooking, this is easily prevented.

Nothing gets the party going any quicker than good food and cold drinks. To help you succeed at your next pool party, barbecue, game night, etc., here are some great recipes to get people nibbling and getting acquainted. Beer-Cheese Dip is a perfect starter with an assortment of crackers, bread sticks, tortilla chips and/or veggies for dipping. These tasty little BBQ Cups make a great finger food and can easily be changed into Taco Cups by using salsa instead of barbecue sauce. Sweet Berry Brushetta is a light, refreshing treat for the sweet tooth. Warning: Your family and friends will be hinting to be invited back over!

BEER-CHEESE DIP

1/3 cup beer (or apple juice for us teetotalers)several dashes hot pepper sauce (to suit taste)1 cup cubed pasteurized process cheese spread (4 oz) (Velveeta type)2 tbsp canned diced green chili peppers1 tbsp flour1/2 tsp dry mustard1 to 2 tbsp milk (for thinning)

Serve with assorted vegetables and whole-grain crackers for dipping.

In a 1-quart microwave-safe bowl, combine beer or apple juice and hot pepper sauce. Microwave on high, uncovered, 1 to 2 minutes until very hot. Meanwhile, combine cubed cheese, green chilies, flour, and mustard. Stir into the hot mixture. Cook, uncovered, on high an additional 2 to 4 minutes or until cheese starts to melt and mixture is heated through, stirring every minute. Stir in enough milk to make dip of dipping consistency.

Yields about 3/4 cup.

SWEET BERRY BRUSHETTA

10 slices French bread (1/2-inch thick)5 tsp sugar, divided6-oz fat-free cream cheese1/2 tsp almond extract3/4 cup fresh blackberries3/4 cup fresh raspberries1/4 cup slivered almonds, toasted2 tsp confectioners’ sugar

Place bread on an ungreased baking sheet; lightly coat with nonstick cooking spray. Sprinkle with 2 teaspoons of the sugar. Broil 3 to 4-inches from the heat for 1 to 2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over the toasted bread slices. Top with the berries and almonds. Dust berries with the confectioners’ sugar. Serve immediately.

BBQ Cups

1 lb lean ground beef1/2 cup bottled barbecue sauce1 tbsp minced onion1 1/2 tbsp brown sugar1 can refrigerated biscuits3/4 cup shredded Cheddar cheese

In a 10-inch skillet, brown the ground beef; drain off any excess fat. Stir the barbecue sauce into the ground beef. Add the onion and brown sugar to the beef mixture and mix well. Press the biscuits into greased muffin cups, one biscuit per cup. Press onto the bottom and up the sides to form a cup. Spoon the ground beef mixture into the biscuit cups. Evenly divide the cheese over the tops of the beef mixture in the cups. Bake at 400 degrees for 10 minutes. These little cups make good appetizers or party food. They are also a good dinner or lunch item. With a salad and corn on the cob, this makes a meal the kiddos love to eat.

Note: Instead of the barbecue sauce, you can make these as taco cups by using a mild salsa.

Enjoy!

Served as an appetizer or entrée, lime juice gives a delightful tang to these marinated baked chicken wings.

You can also use this recipe on an outdoor barbecue. Try the marinade and sauce on other cuts of chicken (such as pre-cut chicken tenders) as well as pork.

Ingredients * 1 cup ketchup * 1/4 cup fresh Key lime juice or Persian lime juice * 2 tablespoons liquid smoke * 1 tablespoon Worcestershire sauce * 1 tablespoon balsamic vinegar * 2 tablespoons brown sugar, packed * 1 teaspoon hot pepper sauce, or to taste * 1 teaspoon granulated garlic powder * 1/4 cup minced sweet onion * 4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces Directions In small bowl, combine ketchup, lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.

Stir until well-combined. (Yields about 1-1/2 cups of marinade.) Place chicken wing pieces into large freezer zip-top bag. Pour in marinade, squeeze out air, and seal. Turn bag over and over until chicken wings are coated with marinade. Refrigerate at least two hours or overnight. Preheat oven to 325°. Place wings on baking rack nestled inside a baking pan.

Bake about 1-1/2 hours, basting with boiled marinade sauce during last half hour. While chicken wings are cooking, bring reserved marinade to boil in small saucepan. Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender. Makes 8 appetizer or 3 entree servings.