Beef Brisket Barbecue Cooking Recipe by the BBQ Pit Boys

Forget the big old Smoker. Tender smoked Beef Brisket done "Low and Slow" is easy to do on your standard barbecue grill with these simple tips by the BBQ Pit Boys. Now get that Brisket on, kick back, and crank up that music by Blue House, and Orbo and the Longshots. Check 'em out! It don't get any better than that..!



http://www.youtube.com/watch?v=k0PYZL8lMrA&hl=en

Grilling Bratwurst - Everything You Need to Know

I don't know about you, but I'll take bratwurst over a hot dog any day. There's just something about a bunch of beer brats during a weekend cookout that just tastes delicious. With this guide, I will show you everything you need to know about grilling bratwurst, and how to cook them up the best.

Buying the Best Brats

In most grocery stores, you have two options when it comes to buying brats.

Pre-cooked, in man-made casing.
Raw, in natural casing.

The first type is the most common and the cheapest, however it is also the least tasty of the two. For truly legendary brats, make sure to buy them raw with natural casing.

Getting the Right Heat

The first thing you want to do when grilling bratwurst is get the grill to the right temperature. You will want a medium temp for brats. So if you are cooking steaks or something else that require high heat, it's best to do them first. Or, you can cook the brats on a part of the grate that isn't as hot as the part you are grilling steak on.

Beer Brats - Your Secret Weapon!

Forget about buying beer brats from the grocery store. They are very easy to make yourself and taste much better that way. Pour a couple of beers into a saucepan or deep frying pan and heat it up to boiling. In the meantime, chop up an onion to toss in there.

If you are using bratwurst with natural casing, you can throw them in the pan as is, otherwise, you'll need to pierce the skins to let the beer seep in. Simmer the meat for 20 minutes or so while you let the grill heat up.

Grill It Up!

Now you're ready to hit the grill. Unlike steak, bratwurst needs to be cooked all the way through, so they will take a bit longer to cook and you may need to flip them a few times before they burn. You want to have a nice char on the outside without burning them.

What to Serve Them With

After the meat is ready, you'll take them off the grill. But what should you serve them with? Here's a few ideas to pick up at the store:

Buns - Forget them if you are eating low-carb, but most people want buns. See if you can find bigger "brat buns," but regular buns will also do.
Mustard - The traditional topping. Dijon and other deli-type mustards are best.
Sauerkraut - A lot of people find this gross. They obviously haven't tasted it. For me, a brat isn't a brat without a heaping pile of sauerkraut on top.

Masala Buttermilk

Recipe for Masala Buttermilk

Curd

Coriander leaves

Curry leaves

Ginger

Green chilly

Salt

Procedure

To prepare buttermilk curd is the prime raw material required. Beat the curd in a mixie or beater for 15 - 20 seconds. I hope you know how to prepare curd. It is simple. Boil the whole milk, cool it to room temperature and then add starter culture at 1% level. For e.g. for every one litre of milk, 10 ml of starter culture is required. It is easy and ideal to use the already available curd as a source of starter culture. After adding the starter culture to the milk, thoroughly mix it and leave it undisturbed at room temperature overnight if the prevailing atmospheric temperature is around 30°C. In temperate climate, it is better to keep the milk in an incubator at 32 - 37°C for 8-10 hours. Now the curd is ready.

How to proceed to produce delicious and soothing masala buttermilk?

Take two volumes of water (take 2 litres of water for one litre of curd) in a separate container and allow it to boil. Remove the outer layer of ginger and make it in to small pieces. Similarly, few green chillies are cleaned in water and cut into bits. Both ginger and chillies are mashed into paste in a mixie. Next step in preparing buttermilk is to clean the curry and coriander leaves and cut into small pieces. Now add all the ginger-chilly paste, coriander and curry leaves into the boiling water and continue boiling for 5 min. Filter the water and cool the water to room temperature. Now add the water to the beaten curd. Mix it thoroughly and add required quantity of salt.

The buttermilk thus prepared retains its original white colour, yet possesses all the extracts required for the flavour and hotness from the ingredients added during boiling. Chill the buttermilk and now it is ready for serving. Go ahead and quench your thirst and beat the heat with the buttermilk that is on hand!

Bone-in Pork Loin, New Potatoes and COTC

This is a great cut of pork and with the babybacks there's a little for everyone.



http://www.youtube.com/watch?v=Epwmuzpf1os&hl=en

How To Make Extra-Delicious Soups, Sauces, Casseroles - One Special Secret

I just can't help it - I have an absolute passion for cooking. I love it! And please forgive me for tooting my own horn but if I do say so myself I've become pretty good at it. I'm not a "chef" because I don't "create" new dishes but I'm a master at seeking out great recipes and making them extra special by adjusting ingredients and flavors for my own family's preferences. People tell me all the time that I'm a great cook, but the truth is - I'm actually just a great recipe follower. I'm not secretive about it either - when anyone asks if they can have the recipe for something I've made, I'm flattered and eager to share it with them.

But I ran into a bit of a problem in that it seemed that no matter how precisely I wrote or relayed a recipe, friends often told me later that the dish didn't turn out as good as when I made it. I couldn't figure it out, so I took the time to think through my cooking process step-by-step and discovered the secret. It's such a fundamental thing for me because my mother taught me this so I assumed everybody cooked this way and I never thought to mention it in my recipes. Yet this small but important step makes all the difference in the world in creating a dish that goes from "pretty good" to "WOW! This is delicious!"

Here's the deal. Almost all main-course recipes call for onions. For example, let's say you're making homemade vegetable soup. Most people will brown whatever meat it calls for and then cut up the onion and other vegetables and add them to the pot, then add broth or water and the called-for seasonings. That's the big mistake...

Whenever something calls for cooked onions and/or other fresh vegetables, always sauté the onions and vegetables first in a little olive oil and real butter. Do this in a separate pan from the rest of the ingredients (I use a deep skillet). Sauté until the onions are caramelized and soft and the other veggies (carrots, celery, peppers, etc.) are crisp-tender; about 15-20 minutes. Then add the vegetable mixture to the main pot.

What happens is that the flavors of the vegetables are greatly enhanced when they're sautéed separately - the caramelization process develops the flavor. With the "usual method" all ingredients are put into one pot at the same time and that wonderful vegetable flavor and aroma can't fully develop. The "sauté" step transforms all recipes with vegetables from "good" to "outstanding" and it's so simple!

Tips: Always try to purchase sweet onions for cooking (they're way more flavorful) but if they aren't available, add about 1 teaspoon sugar to regular onions as you're sautéing them. Any vegetables that are a little on the bitter side can benefit from a small amount of added sugar during the saute' process (and you can't taste the sugar in the final result).

It probably goes without saying but the "separate sauté step" does not apply to potatoes or tomatoes. Those can be added directly to the pot with the other ingredients.

I use this separate sauté method just about every single day because it seems that almost all recipes at least call for onions, if not other vegetables as well. I sauté the onions/vegetables before adding them to anything cooked - soups and stews, chili, meatloaf, crab cakes, quiches, scrambled eggs, salmon loaf, hamburgers, the works. If the recipe calls for onions or other veggies make it a given that they are sautéed separately first. The difference in flavor is truly amazing.

For more cooking tips, great recipes, and "must have" kitchen equipment, visit my website, listed below.

New years 09 at JB's BBQ

BBQ n stuff, stills at end



http://www.youtube.com/watch?v=x0inPWlf1YA&hl=en

Spicy Chinese New Year of the Tiger Recipe

Here is my favorite spicy Chinese New Year of the Tiger recipe. Ready? It's spicy pork tenderloin. This is not something you can generally find in a Chinese restaurant and I only heard about it from my friend, Mai-Lin. I went to Mai-Lin's house for a Chinese New Year party last year and her husband cooked up this delicious spicy pork tenderloin dish that just melted in my mouth. He served it on a bed of some fantastic Asian greens (I think he called it yu choy) and a big bowl of jasmine rice. So, without further ado, here is the recipe:

Put a spoon of peanut oil is a non-stick pan. Once the pan gets hot, add a tablespoon of minced ginger and a clove of minced garlic. Stir fry that for about 30 seconds and then toss in 8 oz. of chopped pork tenderloin and cook until browned on all sides.

Once the pork is well browned, add a half teaspoon of ground coriander, quarter teaspoon of turmeric, a teaspoon of ground cumin, and a quarter teaspoon of red pepper flakes. Toss those spices around quickly and then pour in a half of a cup of beef stock or broth. Cook until the broth reduces or the pork is cooked all the way through. Serve this on a bed of the jasmine rice and sprinkle with some ground black pepper and a squeeze of lime juice.

This is one of the easiest Chinese New Years meals that I have ever cooked. I like to serve it with some chrysanthemum tea or a couple icy bottles of Tsing Dao beer. This year I'm going to add a dozen steamed dumplings and Hunan chicken wings as appetizers. I hope you try this for this Chinese New Year of the Tiger.