Chicken Cheese Wings Barbecue Recipe by the BBQ Pit Boys

BBQ Chicken Wings don't get any better than this with this real easy to grill Chicken Wings recipe, as shown by one of the BBQ Pit Boys. Guaranteed tender and delicious every time! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=xY78_Rztp_g&hl=en

Pork Steaks And Beans Recipe by the BBQ Pit Boys

Seared "low and slow" Pork Steaks with a side of Smoked Barbecue Beans is easy to grill with these step by step tips shown by the BBQ Pit Boys. Get your Barbecue Shoes on because good eatin' Pork and Beans don't get any better than this.



http://www.youtube.com/watch?v=4GM6BgZgunw&hl=en

The 3 Best Ways to Grill Steak

Many people prefer grilled food as opposed to fried or baked foods. Grilled foods are far healthier. Grilled meat has less fat and retains its juices.

Here are the 3 best ways to grill steak:

• Firstly you need to get the fire going. Never use artificial substances such as gasoline rather use natural wood and charcoals when making a fire. Artificial substances are inclined to give the meat a bad taste. The best way to make a fire is by using twigs to get the fire going, and then place charcoal onto the burning wood. Wait until the fire has burnt down before grilling your steaks.

• The next step is to cut off excess fat from the meat. Soak the meat in a mixture of Worchester sauce, chutney and tomato sauce for around 15 minutes. Season well with salt and ground pepper.

• Once the charcoal has burned down and the fire is not too hot. You can place the steaks onto the grill. Depending on how you like your steak, rare, medium rare or well done will depend on the amount of time you need to grill the steak.

• If you like your steak rare, then only grill it for around one to two minutes on both sides. If you like medium rare then grill the steak for around three to four minutes on both sides. For those that like their steaks well done, grill the steak on both sides for around five to seven minutes both sides.

• Make sure you don't over grill or burn your steaks. You need to keep turning the steaks, which will help the meat retain its tenderness and juices.

Now that you know the 3 best ways to grill steak, you can serve the steak with fresh salads and baked potatoes with sour cream.

Rediscovering Grilled Pizza

America's favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.

Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza - flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America's favorite foods.

Grilled Pizza Techniques:
Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
½ cup warm water (110°F)
1 ½ cup bread flour
1 tablespoon soy flour
1 teaspoon salt

Instructions:
Combine yeast, sugar and ½ cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ¼" thick, 12" diameter circle. The thinner the dough is rolled, the better.

Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It's highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust's finish.

You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1" wide strips. This shape is great for a party snacks!

Healthy Lunch Recipes

Take-out lunches should be forgotten because there are so many healthy lunch solutions that can easily be taken to the office, to school and anywhere else you may need to go. Listed below are some tasty recipes which include delicious fresh produce such as fresh vegetables and lean protein which will fuel you for the rest of the day so that your body will not feel deprived.

o BBQ Chicken Sandwich

Leftover cooked chicken can be tossed in barbeque sauce and crunchy carrots for a quick and healthy lunch.

Makes 1 serving

Ingredients:

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce

Method:

In a medium bowl combine the chicken, carrots and barbecue sauce. Spread ranch dressing on the bun and top with the chicken mixture and lettuce.

NUTRITION INFORMATION: Per serving:

323 calories
8g fat (1g sat, 2g mono)
62mg cholesterol
38g carbohydrate
26g protein
4g fiber
729mg sodium
456mg potassium
Nutrition bonus: Vitamin A (100% daily value), Selenium (56% daily value).

o Spicy Thai Shrimp Salad

Makes 4 servings

Ingredients:

2 tablespoons lime juice
4 teaspoons fish sauce
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow, and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped herbs

Method:

Whisk together the fish sauce, lime juice, oil, brown sugar and crushed red pepper in a large bowl. Add the shrimp, cucumber, bell pepper and fresh herbs and toss to coat.

NUTRITION INFORMATION: Per serving:

170 calories
5g fat (1g sat, 2g mono)
221mg cholesterol
6g carbohydrate
25g protein
1g fiber
652mg sodium
315mg potassium
Nutrition bonus: Vitamin C (60% daily value), Vitamin A (25% daily value), Iron (21% daily value).

o Tomato & Fennel Salad

Heirloom tomatoes are best used in this recipe. They are at their peak during the summer months and worth purchasing in your local grocery store or farmers' market. However, any type of tomato will work well in this recipe.

Makes 4 servings

Ingredients:

1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar or white wine vinegar
1/2 teaspoon salt
Freshly ground pepper
1 pound tomatoes cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup fresh chopped parsley
1/3cup toasted pine nuts

Method:

In a large bowl, whisk together the oil, vinegar, salt and pepper. Add the tomatoes, fennel, parsley and pine nuts and toss to coat.

NUTRITION INFORMATION: Per serving:

141 calories
12g fat (1g sat, 5g mono)
0mg cholesterol
9g carbohydrate
3g protein
3g fiber
321mg sodium
513mg potassium
Nutrition bonus: Vitamin C (40% daily value), Vitamin A (25% daily value), Potassium (15% daily value).

o Lebanese Potato Salad

Makes 8 servings

Ingredients:

2 pounds of potatoes
1/4 lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
4 spring onions, thinly sliced
1/4 cup chopped fresh mint

Method:

Place the potatoes in a large saucepan and bring to the boil in slightly salted water until tender, 25 to 30 minutes. Drain and rinse with cold water. Allow them to cool for 20 minutes and cut the potatoes into 1/2 inch pieces.

In a large bowl, whisk the oil, lemon juice, salt and pepper. Add the potatoes and toss to coat.

Just before serving add the spring onions and mint and toss gently.

NUTRITION INFORMATION: Per serving:

143 calories
5g fat (1g sat, 4g mono)
0mg cholesterol
22g carbohydrates
3g protein
2g fiber
153mg sodium
516mg potassium
Nutrition bonus: Vitamin C (20% daily value), Potassium (15% daily value).

o Artichoke & Ripe Olive Tuna Salad

Makes 5 servings

Ingredients:

1 12-ounce can tuna, drained and flaked
1 cup chopped canned artichoke hearts
1/2 cup chopped olives
1/3 cup reduced-fat mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano

Method:

Mix together the tuna, artichokes, olives, mayonnaise, lemon juice and oregano.

NUTRITION INFORMATION: Per serving:

210 calories
8g fat (1g sat, 1g mono)
25mg cholesterol
12g carbohydrate
20g protein
3g fiber
791mg sodium
166mg potassium
Nutrition bonus: Selenium (78% daily value), Vitamin C (19% daily value).

o Hot & Sour Slaw

This slaw is a perfect accompaniment to grilled pork tenderloin and a glass of Riesling.

Makes 4 servings

Ingredients:

3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon ground white pepper
1/4 teaspoon crushed red pepper
3 cups shredded greed cabbage
1 cup thinly sliced red bell pepper
1/3 cup sliced spring onions
1 8-ounce can bamboo shoots, drained and thinly sliced

Method:

In a large bowl, whisk together the rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper. Add the green cabbage, bell pepper, spring onions and bamboo shoots. Toss to coat all of the ingredients.

NUTRITION INFORMATION: Per serving:

62 calories
4g fat (1g sat, 1g mono)
0mg cholesterol
6g carbohydrate
2g protein
2g fiber
112mg sodium
189mg potassium
Nutrition bonus: Vitamin C (85% daily value), Vitamin A (18% daily value).

o Tijuana Torta

This is a Mexican-style torta, just like a burrito, except the "wrapper" is a hollowed-out roll rather than a tortilla. It is the most delicious lunch when it is served with grilled corn on the cob or Spanish rice.

Makes 4 servings

Ingredients:

1 15-ounce can black beans, well rinsed
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16-to-20 inch long baguette
1 1/3 cups shredded green cabbage

Method:

In a small bowl, mash together the beans, salsa, jalapeño and cumin. In a separate bowl mash the avocado, onion and lime juice.

Cut the baguette into 4 equal lengths. Split each one in half and pull out most of the soft bread from the center. Divide the mixture and the cabbage equally amongst the sandwiches.

NUTRITIONAL INFORMATION: Per serving:

354 calories
9g fat (1g sat, 5g mono)
0mg cholesterol
60g carbohydrate
17g protein
17g fiber
682mg sodium
639mg potassium
Nutrition bonus: Folate & Vitamin C (29% daily value), Potassium (18% daily value), Iron (15% daily value).

Healthy lunch recipes really are that simple. Why go to your local café or restaurant for a lunch that may not be so good for your waistline, not to mention your health, when these delicious lunches can be prepared in no time at all. Another added bonus to preparing these healthy lunch snacks is that you know exactly what ingredients have been used to prepare them. What can be better than that?

ORAS NG CAVITE: Philippine Wedding Destination

Republic of Cavite: A celebration of history and independence Therese J. Camet On June 12, 1898, between 4 and 5 in the afternoon, Gen. Emilio Aguinaldo, in the presence of a huge crowd, proclaimed the independence of the Philippines (from Spain) at his residence in Kawit, Cavite the same day the Philippine flag was first unfurled and the Philippine National Anthem Lupang Hinirang was first publicly played. On June 12, 1898, between 4 and 5 in the afternoon, Gen. Emilio Aguinaldo, in the presence of a huge crowd, proclaimed the independence of the Philippines (from Spain) at his residence in Kawit, Cavite the same day the Philippine flag was first unfurled and the Philippine National Anthem "Lupang Hinirang" was first publicly played. Indeed a historic event and place that true-blue Caviteño Andrew Pacumio wants to relive day after day and impart to his fellow Cavitenos. Thus, he built a replica of Gen. Emilio Aguinaldos mansion in the heart of Cavites capital Trece Martirez City and called it the "Republic of Cavite." Strategically located behind the towns municipal hall on Martyrs Avenue, Republic of Cavite is actually a four-storey restaurant and occasions venue that features rooms named after some of Cavites momentous landmarks, a spacious garden, and a park patterned after the popular Picnic Grove in Tagaytay. CAVITES RECIPES The basement is devoted to the hungry guests craving Filipino dishes cooked Caviteño-style. The Republic Chicken BarbeQGrill offers the ...



http://www.youtube.com/watch?v=YUGJ2QKPzbk&hl=en

For a Burger Alternative Try This Pork Burger With Peppers and Mushrooms

Are you tired of the same old burgers? Or perhaps your doctor has told you to cut back on red meat or fast food burgers. These Pork Burgers with Peppers and Mushrooms on flat breads are a great alternative. Use lean pork, known as "the other white meat" when you make these burgers to keep them healthy. If using the flat bread is just too much change for you, be sure you use whole-grain buns instead of regular ones!

PORK BURGERS WITH PEPPERS AND MUSHROOMS

2 small red and/or green bell peppers
1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

Enjoy!