View allAll Photos Tagged barbeque
chicken and veggies
i'm sharing just because everyone else was sharring bbq pics
that's maple wasabi marinated chicken breast and zuccini and summer squach drizzled with italian dressing
2 ribeye's, 2 chicken breasts and a boatload of country style ribs. flavors: carolina bbq, classic bbq and sweet baby rays honey chipotle.
The grillage.
The recipe:
Febras do Porco
1 cup white wine
Salt to taste
2 tablespoons of paprika (oschene notes, you can use less, if you get the good stuff)
2 large cloves of garlic finely chopped
2 bay leaves broken in half
Toss with meat leave in fridge for 24 hours.
Heat fry pan, cover bottom of pan with olive oil. Place meat in pan with some marinade. Cook for a few minutes on each side. Turn meat from side to side
to avoid burning.
You may add sliced onions to sauce and cook with meat, if so desired.
You can purchase Bernardino's Portuguese's rolls at any Stop & Shop in front of the
deli case.
Place meat on the grill bone side down, cooking at the lowest temperature, with the lid closed.
Depending on the weight/size of the ribs, and the temperature of the cooker, it should take between 1-2 hours.
I don't open the lid to peek at "what's going on," because it lets out heat, and increases cooking time. But hey! It's barbecue! It's gonna' take time!
Again, I prefer to cook the ribs bone side down for several reason reasons:
1.) bones conduct heat, and transmit it inside the meat; and
2.) sugars in the rub will tend to caramelize, then burn - so avoid burning meat, keep bone side down;
3.) meat side up allows interior fats and other flavorings to "cook down through" the meat, infusing flavor all the way.
(I made this shot just shortly before removing the slab from the grill. So the flame-up is something that merely makes a good picture. However, open flames - such as seen - here should not be how any barbecue is cooked.)
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If you’re a big fan of seafood, this is one recipe you’re going to cook again and again. Visit here to know more content.yudu.com/Library/A29ra9/SpicyJumboShrimpReci/reso...
"Are you EVER going to clean up this mess?"
What does it matter to you, Loki?
"I am likely to break an ankle or get a head concussion when I step on some of this clutter."
Why do you need to stand up here, next to my computer? Are you lonely?
"No, I need to rule you, of course, and you're always staring at that screen."
I thought for a moment you enjoyed my company. Wait, are you drinking a bottle of barbeque sauce?
"Um, no, of course not. Why would I drink, uh, yes. I am."
A bit gruesome but this beach barbeque was just a spot on a stroll. Liked the repeating patterns of the fish and the composition of the shot. Cropped and increased contrast slightly in picture manager.
Read more about this day and my life in Japan at www.arihelminen.com (my website)
この日と僕の日本での生活をウェブサイトでもっと読んでね☆ www.arihelminen.com
Most of the prepared barbeque sauces are too spicy or strong for my tender palette so I make my own. Usually use about 1/3rd ketchup, 1/3rd whatever salad dressing on have on hand like Italian and then some vinegar and olive oil. I like Ken's Steak House Raspberry Walnut Vinaigrette best.
Just had to buy this Red Devil cooker back when I was hooked on TV shopping and just hanging around for my profit sharing to be turned over to me. It's about all rusted out now. For what I paid should have bought one of those big grills with the cover at Lowes.
Read more about this day and my life in Japan at www.arihelminen.com (my website)
この日と僕の日本での生活をウェブサイトでもっと読んでね☆ www.arihelminen.com