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My BarBQ recepies
I am an adept of BarBQ cooking, I started with my father in my teens. I aquired a more sophisticated and original touch when I came across the TV programs of The grill master, Steven Raichlen, on the Evasion channel.
I posted one of my recepies on a contest of www.recettesbbq.com last Spring and won the complete book collection of Steven Raichlen.
I will share some of those recepies with you. Please note, it is preferable to own a 3 or more burners barBQ gaz grill. That way, you can make indirect cooking with the center burner at low.
Taste!
Never put cooked meat in the same dishes as raw meet was processed.
Always marinate meats in the fridge, take out minutes before cooking.
If you don't like smoke and a messy barBQ, it's not for you.
Remember to put to composting all scrap from preparing food, roll-up meat in newspaper. |
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Use the inside of a pineapple to cook red peppers and sweet oignons, it is sweet without the pineapple taste, and the smell of the burning bark is exquisite.
Cook between 15 and 30 minutes, until a light boiling of the juices. |
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I added brochettes of shrimp marinated in coco milk and spanish paprika. The bamboo sticks are flat and wide, so the shrimp don't turn and they don't burn, at Maxi's.
Never overcook shrimp, only 5 minutes on both sides at medium heat (300f). |
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In a pan of aluminium shaped in W, grill some small potatoes and sweet onions (Vidalia). Also grill some chicken tournedos wrapped with bacon, to cook toroughly the bacon, put them up-sided to a brick wrapped with aluminium paper. |
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This is the book I recommand you, it is very complete! |
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