When one wants to impress friends with your cooking, try basting meat with a BBQ sauce marinade. There are so many variations to try that every piece of meat can have a different taste. It adds a new dimension to flavour and your guests will keep going back for more.
The ingredients most commonly used are water, sugar, vinegar, spices and herbs of different kinds. Dried fruit such as peach, apricots and apples are added for that fruity taste. Molasses and tomato paste as well as maize meal are all combined to give it that special something. Sulphur dioxide and sodium benzoate are used as preservatives.
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.
For a delicious chicken roast try this as a recipe. 1 cup of root beer, 1 cup of ketchup, a dash of orange juice, 3 tablespoons of Worcestershire, 1 tablespoon on brown sugar, 1 tablespoon of molasses, a pinch of powered ginger, garlic powder to taste, onion powder, sweet paprika and black pepper . Place all of them in a pot and boil over medium heat. Once boiled, turn down the heat and simmer for 10 minutes stirring occasionally. Let it cool before putting in the refrigerator overnight.
Now days one can easily go to the store and buy a bottle, but making your own allows you to achieve the exact taste that you desire. Sometimes one might have a food intolerance to something that is included in the bought one, so by making your own one can omit that ingredient and enable you to add something else. Try a variety of different taste such as something sweet and/or rich.
Injecting this tenderiser into a thick cut, for example brisket or even turkey will help to keep the centre succulent. This needs to be done at least several hours before. Do not leave it in the fridge overnight as the liquid will be pushed out. For this method to work, one will need to inject at intervals of an inch. Using small amounts otherwise the liquid will just be forced out by the heat.
In South America they use chimichurri which is fresh parsley, olive oil, garlic with herbs and red pepper flakes. This is used on beef, lamb as well as pork and fowl. It is not only used for meat but can be used for vegetables as well. Using BBQ sauce marinade on any meal will leave the taste buds asking for more.
The ingredients most commonly used are water, sugar, vinegar, spices and herbs of different kinds. Dried fruit such as peach, apricots and apples are added for that fruity taste. Molasses and tomato paste as well as maize meal are all combined to give it that special something. Sulphur dioxide and sodium benzoate are used as preservatives.
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.
For a delicious chicken roast try this as a recipe. 1 cup of root beer, 1 cup of ketchup, a dash of orange juice, 3 tablespoons of Worcestershire, 1 tablespoon on brown sugar, 1 tablespoon of molasses, a pinch of powered ginger, garlic powder to taste, onion powder, sweet paprika and black pepper . Place all of them in a pot and boil over medium heat. Once boiled, turn down the heat and simmer for 10 minutes stirring occasionally. Let it cool before putting in the refrigerator overnight.
Now days one can easily go to the store and buy a bottle, but making your own allows you to achieve the exact taste that you desire. Sometimes one might have a food intolerance to something that is included in the bought one, so by making your own one can omit that ingredient and enable you to add something else. Try a variety of different taste such as something sweet and/or rich.
Injecting this tenderiser into a thick cut, for example brisket or even turkey will help to keep the centre succulent. This needs to be done at least several hours before. Do not leave it in the fridge overnight as the liquid will be pushed out. For this method to work, one will need to inject at intervals of an inch. Using small amounts otherwise the liquid will just be forced out by the heat.
In South America they use chimichurri which is fresh parsley, olive oil, garlic with herbs and red pepper flakes. This is used on beef, lamb as well as pork and fowl. It is not only used for meat but can be used for vegetables as well. Using BBQ sauce marinade on any meal will leave the taste buds asking for more.
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