With a few simple steps, corn on the cob can be grilled to steaming perfection. Roya Gharavi, a self-taught chef and business owner, demonstrates how to grill corn on the cob. Expert: Roya Gharavi Bio: Roya Gharavi is a restauranteur, self-taught chef, business owner, gardener, entertaining consultant and much more. Filmmaker: Lisa Fenderson Series Description: Roya Gharavi, a self-taught chef and restaurateur, demonstrates how to cook corn on the cob, green beans, and summer squash on a grill.
Filed under Barbecue Grills And More by on Mar 8th, 2011. 1 Comment. 
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Filed under Barbecue by on Nov 17th, 2010. Comment.
Here’s a quick and easy demonstration of a grilled vegetable recipe you can make on your own barbecue grill in thisfree cooking video on how to barbeque on a gas grill. Expert: Louis Ortiz Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.
Filed under Barbecue Grills And More by on Oct 31st, 2010. 4 Comments.
BBQ salads are the easy accompaniment? an outdoor barbecue and function tr? well, but sometimes I like my BBQ-Men? Id? Are a bit diff? Ently. In fact, not only diff? Rent, something a bit like a conversation? Can become chsthema k?. My inspiration comes from cooking? My udders? S. They are on the grid, it is important that the shells f? A good 30 minutes soaking in water, so that when heat is applied? E, the BL? Tter Steam and cook the seeds. Then essay? le ma? s? More id? E charcoal? few occasions? sparks of inspiration started? ? flying in all directions, I thought it? ? About her? we are sesorten vapor stones proven invaluable? On the grill. No sooner had I essay?, But the basic concept and men? Id? Es is multiplied? Rent. In essence, have? T? ? steam is the jewel? Be packaged? S in paper, and the true nheit Sch? From the kitchen of this mani? Dr. is that you put the map packs on the grill, w? While coal represents? Are still feels down and? protection because of the movie there is no chance of br? l food. ? the? era, the Gem? It is cooked, the charcoal is pr? T f? A meat, not the rest of the barbecue and w? F while the beef? RF? Five minutes simply add the rear leaf plots? Re pressing hot. Take for example carrots. Take a rectangle St? Film Ck, carrots and chop finely in a H? Lfte the rectangle of aluminum. W? Rzen salt and pepper w? Rzen and fold the sheet? Together, over and? Offend? verl the c? t? s? Sst just a hole? point o? Water hinzugef us Can be brought k gt?. Pour in half a cup full of water and wrinkling of the final valid insurance to seal the package. Slap it on the grill and? 15 minutes sp? Ter sch you? N d? Delicious cooked? Steam? Nstete M? Get lead. A St? Ckchen butter “Bob’s your uncle! The m? My logic on a large number of stones has proven invaluable? S are applied? Are, so why not exp? Rhyme? The only thing? remember is to cut the Gem? Se nn s?, What makes a good bottle? Che f? Labor Dr. steam. F? R is a simple change of th? Myself, liked? Does that water, why not try a little dry white wine? The f? Gt addition? E, and certain “je ne sais quoi” to the receipts and makes you f? R int questions? Esting, if your G? Ste you see the movie plots F? Llunga? from a bottle of wine. They know they have really f in the mast? Riel? A pleasure! Otherwise, how potatoes? They, too, in d? NNE Cut slices, place on a H? Lfte film and the season, now a spoon? Re Cr soup? Me fra? Che and start? crisis. Abschlie? End Gy still a good nose? T Wei? Wine before the close of the Earth? Cksfl? Surface, then it is on the grill. You need to m? A little more careful with this grid-Men? Id? E because too much heat can br? L of cr? Me a little sweeter? the kitchen and go f? R approximately 30 minutes of cooking. One last tip – it is too much good, individual packages, so that everyone can do to? Chira in their own plot and online community in fited. It is too easy because all we do as a boss to launch a wrapper on each plate – What is the f? R Pr? Pr? Presentation? Healthy and tasty recipes grill
Filed under Barbecue Grills And More by on Sep 4th, 2010. Comment.
Where did peppers come from?
One of the most common genuses of peppers, known as the capsicum, is thought to have been in existence millions of years ago in present-day Bolivia, according to the Chicago Botanic Garden’s Information and Resources. But, the first known cultivation of peppers happened in Mexico and Central, as well as South America 10,000 years ago. The probable spread of these crops from Bolivia to these areas is attributed to birds. The capsicums existed mainly in the Americas until about 1600. Christopher Columbus' voyages were helpful in spreading capsicum peppers throughout the world.
The original peppers were tiny and round, unlike most of today's peppers which are long and larger.
What can I do with peppers?
Most commonly, peppers have been used to spice up generally boring foods like rice or corn. Through the years though, people have come up with a whole slew of uses for peppers from making pepper jelly, to using ornamental peppers for garlands. Here’s a list of the most interesting as well as some of the more common uses for peppers:
Pickled Peppers
Pepper Jelly – Dried Apricot Jalapeno Jelly
Roasted Peppers
Adding Peppers to pasta dishes
Hot Sauce
Pepper Garlands/Decorations
Using peppers in stirfry
Pepper vinegar
Pepper spray (animal deterrent for plants)
What different types of peppers are there?
There all sorts of classifications for peppers. There is the scientific classification method that uses the genus and species name: The most commonly known and cultivated genus of peppers is the capsicum, whereas the five most common species of peppers (all within the capsicum category) include: chinense, frutescens, pubescens, annum, and baccatum. All of these types of peppers are also labelled chillies.
There is the usage method which categories various peppers into hot, sweet, or ornamental. And then, there is the location-classified method that is what gives some peppers its actual name.
Here's a basic list of some of the varieties of the mentioned species of peppers you might see in your local grocery stores:
Bell pepper
Anaheim pepper
Fresno
Poblano
Habanero
Cubanelle
Chipotle
Jalapeno
Serrano
Mariachi
Aside from the different colored bell peppers used in stirfry, many of these other peppers are considered hot peppers.
How can you tell how hot a pepper is?
The range of spiciness for peppers is measured in scoville units. Wilbur Scoville developed a scale to help determine this very issue and measure pepper pungency in 1912. The higher the number of scoville units, the hotter the pepper. Here's a basic Scoville Scale. that shows habaneros trumping chipotles and jalapenos as the most commonly known hottest pepper.
Health Effects
Regular pepper consumption is thought to have both good and bad effects on one’s health. One of the most clear effects of eating peppers is what it does for congestion. Eating peppers, especially those hot ones, will help clear up your nasal passages in no times (as will most spicy foods!)
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Filed under Articles by on Jan 29th, 2010. Comment.
Known for quality and innovation, Masterbuilt’s cooking products set the standard. The Stainless Steel Electric Digital Turkey Fryer is a high quality fryer that can be used year round for frying, steaming and boiling…turkey, seafood, chicken, vegetables and more. Convenience and precision is added with the adjustable digital temperature thermostat control and timer. Features: -Stainless steel heating element -28 qt. aluminum inner pot with drain valve for easy clean-up -Aluminum bailing basket with drain clip -Stainless steel outer shell -Countertop safe -Dimensions: 17.2″ H x 18″ W x 18″ D
Filed under Electric by on Jun 2nd, 2009. Comment.
Hopefully we’ll have something that resembles a summer this year, and with that, good trips to the beach -and barbecues. We all enjoy a good bbq in the summer, but what can we do to ensure we all have a good time?
- Cook the meat all the way through. Food posoning at bbqs occur when the meat looks done on the outside, but is still pink on the inside. Looks can be decieving, cut the meat to make sure that its not pink inside, and if it is put it back on the grill and cook it for abit longer. While were on the point of reducing food poisioning at your event, either defrost all meat in the fridge 24 hours before, or make sure your microwave can defrost.
- Dont leave the grill unattended. An unguarded grill is just asking for an accident to happen, as drunk people can fall into it or the grill can be knocked over, or most disasterous of all -the food gets burnt.
- Dont use too much lighter fluid. We all love to see the huge flame go up, but if handled wrongly fire can be dangerous, you never need as much lighter fluid as you think to get the job done.
- Remember the vegetarians coming to the bbq. Yeah i know, Hitler was a vegetarian, and vegetables dont taste as nice as our nice juicy steak, but a few vegetarian burgers wont kill us. That way you keep the vegetarians happy, and you know your burger wont be complete with abit of crisp lettuce. Bring vegetables to the table that actually compliment the meat, to make it a more tastier experience and add abit of colour to the plate.
- Be prepared. How many people are coming down, who wont eat what, what will the weather be like on that day whos driving -these are the questions to ask to prepare for to ensure your bbq goes off well. No use getting loads of beers in if everybody else is driving or trying to pull off a bbq when rain has been predicted.
Dont fancy doing it yourself and want some outside catering for your bbq, or just private catering for a special event?
Filed under Articles by on May 18th, 2009. Comment.
More than 400 recipes for beef, pork, lamb, veal, poultry, and seafood offer grilling variety Cooks can grill an entire meal with recipes for sides, salsas, sauces, vegetables, snacks, and appetizers Handy cooking charts help cooks time and grill to perfection Barbecue basics for charcoal and gas grills, plus hints on safety and proper equipment carefully guide novice grillers Includes bonus chapter on indoor grilling and smoke grilling Advice on how to prepare and season meats makes grilled dishes more flavorful
Filed under Grilling Cookbooks by on May 16th, 2009. Comment.
Years ago it used to be that barbequeing was a summer only thing.Which was understandable considering all the grilling done was done on charcoal and it took 30 minutes or better for the coals to “gray out”. and then you need to add another 15 to 20 minutes for cooking the meat.
Now with modern gas grills, a grill can come up to perfect grilling temperature in a couple minutes flat – basically cutting the prep time in half. Along with this efficiency has come a longer grilling season that now even includes winter. Considering how much more everyone is barbequing their favorite meats and vegetables, safety of food preparation has become more important.
So Let’s Get Right Down to it With Some Important Barbequing Safety Tips.
Firstly, make sure you carefully inspect the expiration dates on any meats purchased. Seriously folks, supermarket workers make mistakes. Often unsafe meat goes home with some unfortuante person. Let it not be your friends and family. It only takes a second to check so make the effort.
Secondly, always marinate meats in the refrigerator. Don’t put your meat in the marinate and leave it out on the counter. Bacteria multiply rapidly. So be safe and marinate in the refrigerator especially if you’re doing an overnight marinate.
Thirdly, separate “juicy” meats like chicken and poultry from vegetable and other barbeque foods you buy. Separate meats from vegetables and potato salads etc with plastic bags. Chicken is particularly a “dirty” meat. Juice in packaged chicken will very quickly cross contaminate other foods in your grocery bag.
Lastly, don’t let your meats come up to room temperature. Take them out of the refrigerator and throw them directly on the grill. And never let meats, especially poultry sit in the sun while you prep other stuff for your barbeque. Again, baceria multiple with blinding speed in favorable condiions: read warm temperatures.
Following these simple tips will ensure that you have delicious but more importantly safe barbeque.
Filed under Articles by on May 2nd, 2009. Comment.
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Filed under Barbecue Grills And More by on Oct 3rd, 2008.