Free Online Recipes

Marinated Chicken

Ingredients:

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper
• 4 boneless, skinless chicken breast halves

Directions:
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Serves: 4

If you do not have a grill, then try this baking chicken in the oven along with this marinade. Prepare this great barbeque in 15 minutes and enjoy the mouth watering, low calorie marinated chicken!

Ingredients:

3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
For Marinade:

2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

Directions:

Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

Roasting In An Oven:

Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

Barbeque

Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.

Broiling Indoors:

Preheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

Ingredients:

• 2 cups turkey, grilled if possible
• 2/3 cup white vinegar
• 2/3 cup catsup
• 2/3 tablespoon worcestershire sauce
• 2/3 tablespoon black pepper
• 1 teaspoon hot pepper sauce
• 2/3 teaspoon salt
• 1 lemon quartered
• 4 hamburger buns split horizontally and toasted

Directions:

• Cut meat from bones and cut into cubes.
• In medium saucepan, over high heat, combine vinegar, catsup, Worcestershire sauce, pepper, hot sauce, salt and lemon.
• Bring mixture to boil, reduce heat and simmer uncovered 30 to 35 minutes.
• Fold in turkey and cook 5 to 7 minutes until mixture is heated throughout.
• To serve, spoon barbecue mixture over bottom half of burger buns. Top with other half.

INGREDIENTS
3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice

FOR MARINADE
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

METHOD
Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

TO ROAST IN THE OVEN:
Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

TO GRILL OUTDOORS:
Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.

Ingredients:

• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

Directions:

• Prepare an outdoor grill for indirect medium heat and lightly oil grate.
• Rinse turkey and pat dry. Place turkey breast side down on the prepared grill.
• Sear turkey on both sides until skin is golden to dark brown.
• In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley and paprika.
• Place turkey breast side down in the roasting pan.
• Scoop the pan mixture over the turkey.
• Cover tightly with foil and place on grill.
• Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F.
• Remove turkey from grill and let stand 15 minutes before carving.

Long before the advent of charcoal briquettes and propane people were cooking their meals over wood fueled fires. From the days of cave-men to less than one hundred years ago wood was the fuel of choice when it came to cooking. In this modern age we are constantly looking for a faster, cleaner and easier way to do everything, including preparing our meals. This has led to the development of bigger accessory laden gas fueled grills lining the isles of home improvement stores and showing up in our backyards.

But for the barbeque purists out there nothing tastes quite the same as preparing their favorite barbeque dish over a wood fired grill.

Why is this? What could possibly work better then the latest and greatest in barbecue technology?

Depending on the type of wood used the “Grill-Master” (that guy who hovers over the grill creating barbecue master pieces) can create flavors in the meat, poultry or fish that just cannot be had over a more modern gas fueled grill. This flavor can further be adjusted just by the amount of wood used, how hot the fire is, and how much smoke the meat is allowed to marinate in.

There are several types of wood fired barbeques on the market today. They are sometimes referred to as smoker grills.

The offset firebox is the one most of us are used to seeing. These come in all sizes, from small family sized units to large trailer born monsters capable of feeding several hundred people. The distinguishing characteristic of the offset firebox is, well the offset firebox. Set off to the side and slightly below the main cooking chamber is the firebox. This separates the food from direct heat and allows for a nice slow cooking temperature.

The bullet style smoker is not actually a smoker but more of what is called a cold smoker or water smoker. They use a pan of water between the heat source and the meat, thereby blocking any direct heat that would cause any overcooking. In a sense they are not really considered a barbecue because of the way they work.

The main chamber cooker is the third type of wood fired barbeque. These are barrel shaped and allow the fire to be built off to one side with the meat offset from the wood allowing for an indirect cooking method. You do need to be careful with how large of a fire gets built because there is no physical separation between the heat source and the meat. The fire need to be kept small and tended in a timely manner throughout the cooking process.

Of course all this is a moot point if you do not select the right type of wood. For a wood fired barbecue nothing works better than a fruit bearing hardwood such as oak, hickory, pecan, maple apple and of course from Texas mesquite. Do not use softwoods or the wood from evergreens or conifers. Aside from burning at a lower temperature they are loaded with sap which will leave a bad taste on anything you cook.

Cooking meat over a wood fire has been something humans have been doing for thousands of years. With the newer and more modern wood barbecue smokers on the market today it is possible for just about anyone to enjoy real wood fired barbecue.

Author:

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips and trick about wood fired barbecues visit his web site Backyard Barbeque.

Do you like to cook outdoors using a barbecue grill? Most people fire up the grill - be it gas or propane and start cooking. Well. here are eight tips that will help you make sure that what you cook tastes as good or even better than you or your guests expect.

1. Make sure the cooking grates are clean. Use a brass wire brush to clean any debris or residue from the cooking grates. If the grill is dirty, heat the cooking grates first and then apply the brass wire brush before you start grilling.

2. Preheat the grill with the hood closed for at least 10 minutes. If you have a gas grill, turn the burners on high. For charcoal, all of the briquettes must be glowing red. The temperature should reach 500 degrees. this will heat the cooking grates so any items to be grilled will be seared properly.

3. Never put oil on the cooking grates directly, especially when the cooking grates are hot. Apply any oil directly to the food. This will prevent sticking and add flavor to the food.

4. Manage the heat in your grill. For food products that will cook quickly (such as steak), put them over direct heat. For items that cook slowly (ribs) put them on a portion of the grill without direct heat below. Items cooked slowly will take longer but will be juicier and more succulent.f you want to cook items longer.

5, Keep the hood closed as much as possible but keep air flowing. On a charcoal grill open the vents for the proper air flow. Gas grills get air from below the burners so it is not a problem. The proper air flow will keep the cooking grates hot. Keeping the hood closed will also trap the smoke when the grease juices and fats vaporize in the grill. A constant temperature will speed up the cooking time. keeping the hood closed will provide a more constant cooking temperature

6. Allow the food to caramelize and brown on the grill. Do not constantly turn the food. You should only turn food one time on the grill.

7. Occasional flare ups are normal for grilling. Manage the heat. If you have many flare ups, move the food to indirect heat until the flare ups subside. Once the flare ups have stopped, move the food back to direct heat and finish cooking.

8. Adjust the cooking times and temperature dependent upon outside conditions. Most recipe times and temperatures are assuming outside ambient air at sea level and seventy degrees. If you are cooking in the winter when the outside temperature is low, you will have more heat loss and need to cook longer. Likewise if you are cooking at a higher altitude, the charcoal and gas will burn at higher temperatures.

Implement these eight tips and you will have more success with your barbecue grill cooking.