Over the holiday season many family and friends come together for a time of celebration. Many like to have a sit down lunch, which can be very tiring for the cook, and doesn't leave much time to socialize. Having a lunch cooked outside with different meats all with a BBQ sauce marinade will eliminate the time spent by oneself in the kitchen.
The origin of this mixture is still unknown. It seems to have come about at the end of the 15th century when Christopher Columbus returned from a trip to the Caribbean Island of Dominican Republic with a bottle in hand. Different variations started to occur in France and England over the next few hundred years.
Grilling of meat came to be in the late 1800. This was the Wild West Era. Cowhands ate a lot of food so the bosses used the toughest and the stringiest cut on the animal to feed them. They learnt to leave this to cook over a long period of time to try to soften the pieces. Little wonder some kind of tenderising and flavour had to be introduced.
For all cuts, depending on your taste, try adding things that one would normally shake your head at. After all it is all just experimentation. Try adding some cumin and fennel seed, as well as lemon thyme and orange zest. You would be surprised at the extra taste it will add to the dish you are preparing. Another kind of meat that can be used for this cooking seems to be a bit unusual. Try basting salmon with different herbs and spices. Garlic, olive oil, lemons and even dill leaves add an interesting variation.
The bringing about of grilling meat began in the late 1800. The Wild West era found that in order to feed the cowboys and the cattle boss, they had to cook large amounts of food. They were given the toughest and often the stringiest piece of meat. They learnt to leave it to cook over the fire for 5 to 7 hours. It is not surprising that some kind of flavour and tenderising agent had to be introduced.
Different kinds of cuts do not necessarily mean that they can all be cooked in the same manner. Thin pieces of meat, chicken breasts, pork chops and thin steaks are not cooked in the same way as say a leg of pork or a full chicken. The thicker pieces will be nice and browned on the outside but raw on the inside. For the thicker pieces, cooking them in an oven for a short time before grilling will help to retain the juices and keep the middle nice and moist.
Every country has their own ingredients that they enjoy. In South America they like to use chimichurri which is a parsley based green colour for condiments. Australia prefers caramelized tomato-based which is of a dark brown colour and which has a smoky flavour. In China, they prefer a sweet glazed look. They roast their food in a special oven which is usually gas fired. Come chefs prefer to use a red bean paste which can often be thick and gooey.
Whichever way that one would prefer to season food, using BBQ sauce marinade will give it a great taste. There are many flavours to choose from, so why not go down to the nearest mall and look around. Try experimenting with your own ingredients you'd be awestruck with what you can come up with.
The origin of this mixture is still unknown. It seems to have come about at the end of the 15th century when Christopher Columbus returned from a trip to the Caribbean Island of Dominican Republic with a bottle in hand. Different variations started to occur in France and England over the next few hundred years.
Grilling of meat came to be in the late 1800. This was the Wild West Era. Cowhands ate a lot of food so the bosses used the toughest and the stringiest cut on the animal to feed them. They learnt to leave this to cook over a long period of time to try to soften the pieces. Little wonder some kind of tenderising and flavour had to be introduced.
For all cuts, depending on your taste, try adding things that one would normally shake your head at. After all it is all just experimentation. Try adding some cumin and fennel seed, as well as lemon thyme and orange zest. You would be surprised at the extra taste it will add to the dish you are preparing. Another kind of meat that can be used for this cooking seems to be a bit unusual. Try basting salmon with different herbs and spices. Garlic, olive oil, lemons and even dill leaves add an interesting variation.
The bringing about of grilling meat began in the late 1800. The Wild West era found that in order to feed the cowboys and the cattle boss, they had to cook large amounts of food. They were given the toughest and often the stringiest piece of meat. They learnt to leave it to cook over the fire for 5 to 7 hours. It is not surprising that some kind of flavour and tenderising agent had to be introduced.
Different kinds of cuts do not necessarily mean that they can all be cooked in the same manner. Thin pieces of meat, chicken breasts, pork chops and thin steaks are not cooked in the same way as say a leg of pork or a full chicken. The thicker pieces will be nice and browned on the outside but raw on the inside. For the thicker pieces, cooking them in an oven for a short time before grilling will help to retain the juices and keep the middle nice and moist.
Every country has their own ingredients that they enjoy. In South America they like to use chimichurri which is a parsley based green colour for condiments. Australia prefers caramelized tomato-based which is of a dark brown colour and which has a smoky flavour. In China, they prefer a sweet glazed look. They roast their food in a special oven which is usually gas fired. Come chefs prefer to use a red bean paste which can often be thick and gooey.
Whichever way that one would prefer to season food, using BBQ sauce marinade will give it a great taste. There are many flavours to choose from, so why not go down to the nearest mall and look around. Try experimenting with your own ingredients you'd be awestruck with what you can come up with.
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