Smokless indoor stovetop barbeque grill. The water filled outer ring catches fat and juices during cooking, eliminating smoke and splattering. The high quality, non-stick surface insures easy clean up.
Amazon.com
As the daylight lingers longer each day, the more carnivorous folk start salivating in anticipation. Barbecue season approaches, liberating meat lovers from the less-flavorful pan-fried steak or bland poached chicken breasts. Likewise, the vegetarians in the family rejoice in the prospect of grilled summer squash or roasted beets and corn, rather than settling for another head of iceberg lettuce and canned beans. For juicy burgers and veggie kabobs at home or at the la (more…)
Protect your grill in style with a team color vinyl barbecue grill cover showing your favorite team’s logo.
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.
Amazon.com Review
The Weber One-Touch Silver kettle grill is perfect for anyone who wants a well-designed, no-nonsense grill that cooks up food deliciously. Perfect for backyard barbecues or just whipping up an evening meal, this impressive grill has a cooking surface (22-1/2 inches in diameter) big enough to accommodate six large steaks, twice as many burgers, or up to a dozen kebabs. And the One-Touch Silver’s classic kettle shape radiates heat evenly and keeps charcoal flare-u (more…)
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.
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.
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