 May 01, 2005 |
 | Chef2Chef.net Barbecue and Grilling Recipe Guide | | Recent News on the Chef2Chef News Desk | | Recipe Club: Grilled to Perfection | | Visit our Newest Market Place Vendors | | Indirect Cooking with Smoke-The True Barbecue, by Dana Carpender | | Recipe of the Week: Dave's Rum Infused Barbecue Sauce | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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Chef2Chef.net Barbecue and Grilling Recipe Guide
Spring is here in the states and that means its time to clean the grill and get down to some serious barbecuing! Chef2Chef celebrates this time of year by the return of our seasonal recipe guide devoted to this very topic. In our Grilling and Barbecue Recipe Guide you will find whole collections of recipes in the following categories: Beef, Chicken, Compound Butters and Marinades, Pork, Game Meats, Sauces, Seafood, and Side Dishes. Plus we have added Great Grilling and Smoking Tips as well.
Grab your tongs, spatula and basting brushes and fire up that grill! But before you do, arm yourself with all the information you will need to dazzle your family and friends. Click Here
 Recent News on the Chef2Chef News Desk!
Fish Sauce Adds Distinction To Many Cuisines
Pizza Hut introduces 3 Cheese Stuffed Crust
The Queens Galley teams with White House
Chef Talk Debuts at the 7th Spring Fancy
UK restaurant is ‘best in the world’
Louisiana Sweet Potato Recipe Contest
Chef Kevin Rathbun Opening Mediterranean
Hancock Gourmet Lobster Company wins
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This Week's Recipe Club: Grilled to Perfection
Date: May 2, 2005 - May 6, 2005
Guest Host: Chef David Nelson
Theme: Grilled to Perfection - Monday: Grilled Appetizers: Asian Style Grilled Scallops Wrapped In Bacon; Grilled Portobello with Basil and Gorgonzola; Grilled Picante Sauce
- Tuesday: Grilled Salads: Charlie Trotter’s Grilled Beef Tenderloin Cobb Salad; Grilled Soft-shell Crabs with Jicama Salad; Garlicky Grilled Red Potato Salad
- Wednesday: Grilled Veggies and Sides: Chef Paul Silva’s Cumin and Lime Grilled Corn; Grilled Cajun Potato Wedges; Grilled Sweet Onion Rings Dijon
- Thursday: Grilled Entrees: Sesame Grilled Trout; Grilled Ham Slice with Plum Glaze; Grilled Prosciutto-Wrapped Chicken and Pepper Skewers
- Friday: Grilled Desserts and Fruits: Grilled Pears with Gorgonzola and Honey; Ginger-Rum Grilled Pineapple; Grilled Peaches and Berries
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Register and Win in the PizzaWorks.com Massive Million Foodservice Rewards® point sweepstakes. Visit www.PizzaWorks.com to learn more! |
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Indirect Cooking with Smoke-The True Barbecue, by Dana Carpender
How do you do this indirect-smoking thing? Well, if you're a real barbecue fanatic, you buy an actual barbecue pit, designed to do specifically this, and nothing but this. However, if you're a real barbecue fanatic, you certainly do not need any advice or explanation from me.
Chances are, however, that you do not want to invest in a special piece of equipment for the sole purpose of barbecuing. Panic not; you can do this indirect-smoking thing on your regular grill, be it a charcoal grill or a gas grill, provided that it has a hood. That's really the only feature that is essential: a hood to hold in the heat and smoke. Other than that, you can improvise to fit the equipment at hand.
As I said, "barbecue" specifically refers to food that is not cooked over a fire, but rather is cooked oh-so-slowly by smoke and indirect heat. How slowly? While writing this book I cooked more than one dinner that took nine hours of smoking, and it is not at all uncommon for ribs to take six hours. Barbecue is not a meal for people who need to be out and about all day! It is, however, just fine for a summer Saturday when you plan to be puttering around the house and yard; you can get other things done while tending to your 'cue every half hour to forty-five minutes. (On busier days, you can grill things instead-it's much quicker!)
You can perform this incredibly slow-motion cooking process either on a charcoal grill or on a gas grill. It is a toss-up as to which is preferable: charcoal is far more traditional and yields modestly tastier results; gas takes considerably less work and trouble and gives steadier heat. Personally, having done this for a few months, I have settled on gas as my barbecuing fuel of choice, but then no one ever accused me of being a purist. Here is a rundown on how to slow smoke over charcoal or gas.
For the Rest of the Story and some great grilling recipes and tips Today's Recipe: Dave's Rum Infused Barbecue Sauce
This one is perfect for pork back ribs!
Ingredients: 1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic - crushed
1 tablespoon fresh gingerroot, chopped finely
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/2 cup peach or orange marmalade
1/4 cup Hoisin Sauce
1/4 cup Worcestershire Sauce
1 teaspoon chili powder
1 dash black pepper
Preparation:
Combine all of the ingredients in a bowl and blend thoroughly until the brown sugar has dissolved. Pour into a saucepan and bring to just a boil.
Chill and store in a glass jar in the refrigerator.
Note: Hoisin Sauce can be found in the Oriental section of your store. Sponsored by  |
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