Tag Archives: Barbecued

barbque

Barbecued!

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The role of the barbecue in contemporary culture should not be underestimated. It personifies the relaxed and casual lifestyle that we crave on long summer evenings, and the culinary possibilities barbecuing provides are seemingly limitless.

This colorful collection of interesting, innovative, and deliciously different recipes, all requiring nothing more than a reliable gas barbecue, is a wonderfully unique barbecue cookbook. Discover light, easy (and perhaps unexpected) dishes, such as chived eggs with smoked salmon and brioche; new ways of cooking old favorites, such as lime-marinated chicken with peanut sauce – and even scrumptious desserts, like strawberry-stuffed crêpes with cream.

Barbecued! is the perfect barbecue cookbook for anyone who enjoys entertaining and good, healthy fresh food. It will inspire both the novice cook who may lack the confidence to prepare interesting dishes on the barbecue, as well as the experienced barbecue chef.

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outdoor grilling

Japanese Grill Recipes: 101 Barbecued, Insanely Quick and Easy an Essential Recipes for Simple

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Japanese food is always served in smaller portions to discourage overeating. Traditional Japanese food servings are almost half of the servings in the West. The Japanese, however, make it a point that even the healthiest foods are also served in small portions.

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outdoor grilling

Barbecues 101: More Than 100 Recipes for Great Grilled, Smoked, and Barbecued Food Plus All the Fixings for Perfect Outdoor Parties

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He’s taken the fear out of holiday entertaining and Thanksgiving dinner preparation, and now Rick Rodgers makes grilling easier and more enjoyable than ever. Drawn from his sold-out coast-to-coast classes, Barbecues 101 features the hands-on, step-by-step style that has made Rodgers such a popular and award-winning instructor.

This totally comprehensive guide is ideal for novice grillers or veterans. Barbecues 101 offers an abundance of recipes equally suitable for charcoal and gas grills, as well as tips on how to turn your grill into a smoker. Classic barbecue fare (such as Rubbed and Sauced Beef Ribs) and contemporary grilled dishes (Duck Breast with Orange-Port Sauce) are served up with intriguing appetizers, savory side dishes, and luscious desserts. Recipes for sauces, marinades, rubs, and salsas are given for all types of meats, poultry, fish, and vegetables, and there are even barbecue-ready beverages such as Merlot and Summer Fruit Sangria. Complete menus with timetables make a feed-the-masses family reunion as simple as a quiet patio dinner for four. With Barbecues 101 in hand, fabulous foolproof barbecue is at every home cook’s fingertips.

Rick Rodgers shows you:
*The fastest, safest ways to make a fire
*How quick and easy marinating can be
*The best method for grilling–not charring–chicken
*How to plan step-by-step for festive outdoor gatherings

Bring skill to your grill with this complete introductory course from one of America’s favorite cooking teachers.The third in Rick Rodgers’s popular 101 series (see also Thanksgiving 101 and Christmas 101), Barbecues 101 is all the ammunition you need to fire up the grill and keep it going all summer long. Rodgers knows that a barbecue is “the ultimate relaxed get-together,” and presents detailed, step-by-step instructions for everything from choosing your grill, firing it up, and using it to basic, foolproof recipes for grilling favorites like burgers and chicken. Named Outstanding Cooking Teacher of 1999 by Bon Appétit magazine, Rodgers’s recipes are easy to follow and generous with tips and hints. Once you’ve perfected that burger and the lip-smacking BBQ Sauce (a good old-fashioned sticky one), it’s on to fancier fare like Lamb Shish Kebabs with Cracked Spice Rub and Grilled Vidalia Onions, new favorites like Tequila Fajitas and Grilled Corn with Chile Butter, and international jewels like Florentine T-Bone Steaks with Baby Spinach.

After demystifying the grill, Rodgers heads for the kitchen. Raspberry Lemonade refreshes the grill chef; Merlot and Summer Fruit Sangria, the “quintessential hot-weather thirst-quencher,” is sure to keep your dinner guests patient. Every barbecue somehow feels like a party, and you can guarantee its success with finger foods like Smoky Black Bean Dip, sit-down starters like Cold Corn Bisque with Pesto Swirl, and side dishes like Beer-Baked Beans. Happily, barbecue season is also summer fruit season. A juicy Double-Crust Cherry Pie or a Biscuit-Style Plum Cobbler is the perfect ending to a perfect barbecue. Can’t decide where to begin? Rodgers offers menus and timetables to get you organized and prepared, and then you can enjoy your barbecues as much as your guests will! –Leora Y. Bloom

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