The Secret to Grilled Brats

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Ground-soybean bouillon ("kongbiji jjigae")

How to make delicious kongbiji jjigae, perfect for a winter day. Full recipe, photos, comments, and stories are on my website: www.maangchi.com Yield: 4 servings Cooking time: 40 minutes Ingredients: soy beans, pork, kimchi, green onions, garlic, red chili pepper, green chili pepper, fish sauce,sesame oil, dried shiitake mushrooms, dried anchovies, dried kelp Directions: 1.Soak ½ cup dried soy beans in cold water overnight (at least 12 hours). 2. Rinse and drain the soaked soy beans. (They will expand to more than 1 cup) 3.Make stock: In a thick bottomed pot, add 4 cups water, 3 dried shiitake mushrooms, 8 large dried anchovies (after removing the guts), and 4×5 inch pieces of dried kelp. Bring to a boil for 20 minutes over medium high heat. 4.Take the mushrooms out of the stock and chop them into small pieces. Set aside 5.Blend 1 cup of soaked soybeans with 1 cup of water until it turns creamy. 6.Chop about 4 oz pork and set aside 7.Chop 1 cup of kimchi 8.Place a heavy bottomed pot (7-8 cups) on the stove and heat it up. *tip: It's usually cooked in either a stone bowl or an earthenware bowl 9.When the stone pot has heated up, drizzle ½ -- 1 tbs sesame oil and add 2 cloves of minced garlic. Stir for 10 seconds. 10.Add chopped pork, mushrooms, kimchi, and keep stirring for a few more minutes. 11.Add 2 cups of stock and close the lid. 12.Bring to a boil over medium heat for about 2 minutes. *tip: the stew will boil over easily, so watch out! If it boils over, lower the ...



http://www.youtube.com/watch?v=LIzIyN3Jsh0&hl=en

Southern Foods at Home Grilled Skirt Steak

www.SouthernFoodsatHome.com Chef Mike demonstrates how to prepare one of our all natural skirt steaks.Enjoy, and please check us out on www.Twitter.com/SouthernFoods or Flickr at www.flickr.com/photos/SouthernFoodsatHome. Also feel free to use our videos, but please link back to our website at www.SouthernFoodsatHome.com



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

Learn the Different Ways of Cooking Bratwursts

Bratwursts are basically German-style sausages that use either pork, veal, or beef as a major ingredient. To give these special sausages a uniquely palatable taste, people usually add nutmeg, ginger, and pepper to spice up their flavors. More often than not, these sausages are also served with sauerkraut, which is basically a special cabbage dish, sandwiched together in a regular bread roll. Aside from this, there are still many other ways of cooking bratwursts. Three of the most common ways of doing this is either by adding beer, by grilling it, or by cooking it in water.

Cooking Bratwursts in Beer

From the many different ways of cooking bratwursts, one of the simplest and most interesting ways of doing so is by using beer. More importantly, a tablespoon of butter, ¼-sliced sweet onion, and four bratwursts are needed to cook this tasty dish. In a regular-sized pot, pour in at least two bottles of beers, before adding butter and allowing it to melt into a syrupy form. Wait until the liquid turns very hot before adding the sliced onions and German sausages inside the pot. Allow the syrup to dry until it sticks completely to the sausages. Using regular hotdog buns, place the bratwursts inside the buns and then top them each with sauerkraut for a truly tasty and satisfying meal.

How to Grill Bratwursts

Aside from cooking the bratwursts in beer, people can also make something special out of this dish by grilling them. After the beer has turned into a syrupy substance, remove the sausages from the pot and then place them on top of a charcoal grill. Allow them to stay for at least four to five minutes for each side until they are completely cooked. Make special sandwiches once again, this time using baguettes or hotdog buns, before adding cooked onions and mustard for richer taste and flavor.

In the meantime, a skillet can also be used in this simple process if ever there is no grill available at home. Place the bratwursts in a skillet together with the syrupy beer mix, then wait for a few minutes until the liquid part of the dish completely evaporates and turn into a flavor-rich coating for the sausages. Once again, use hotdog buns or other forms of bread wherein the sausages can fit perfectly well. Add mustard, onions, as well as other extra flavorings for a tastier and more delightful outcome.

Cooking Bratwursts in Water

For individuals who do not want their bratwursts in beer, they can use water instead to cook their sausages. Using a frying pan, fill at least half of it with water before putting in the sausages. To make the cooking process as smooth as possible, be sure not to soak the entire sausages under the water. Furthermore, use a fork to make some holes on the bratwursts, which will allow them to cook properly from the inside out. Put the stove switch into medium heat, and then cover the pan until the liquid inside completely dries out. After a few more minutes, remove the cover and wait for the sausages to cook completely before adding in the onions, mustard, as well as other flavorings.

Poker & Grilled Cheese

Weezer has pork n' beans, we've got poker 'n grilled cheese.



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

Cooking in the Cold or Winter Weather Barbeque!

Winter weather in most of the south will usually not interfere with a good backyard barbeque. Most of us don't have to be concerned with sweeping snow off the grill in order to burn a steak. Our biggest challenge in the first cookout of the year is dusting the spiders and crickets out of the charcoal tray.





If you'll be using charcoal and a liquid lighter, know what kind of accelerant you're going to be pouring on those briquettes. It's not the volume of the whoooomp you hear when you light the fire that determines whether you coals will burn evenly or not.





Be wise and never use gasoline, lacquer thinner, lantern fuel and any of the highly combustible solutions you can buy at the paint store. Any of those can light up the night like a roman candle, and you with it. Pay the extra dollar and stick with charcoal lighter even though its fragrance may linger on the meat you're cooking.





Kerosene is another flammable liquid to avoid; not because of its ability to start a fire but because it will really stink up your food. It's a slow burner and no matter how long you let your briquettes flame, those barbequed ribs and T-Bones will taste like kerosene. It's best to stay with fuels that won't stink up the food.





The best method I've found for lighting charcoal is the chimney starter. They're basically metal cylinders with holes near the bottom for ventilation. There's a grate in the bottom of the chimney that holds charcoal. All you have to do is stuff newspaper under the grate, light it and watch the flames attack the briquettes. In just a minute the charcoal will be burning with no aroma of petrochemicals in the air.





I use my electric smoker if I'm cooking something larger than a steak or pork chops. Through experience I've learned to make sure the lava rocks in the heating pan are dry! Most folks will have stored their smoker in the garage or on the porch during winter, but if they have been left outside, they'll usually have water in the bottom of the tray.





Water and electricity don't mix. When you plug the cord into the socket, step back! The electric heating iron in the smoker will explode, leaving you with a piece of raw meat. If that happens, you'll have to go back to your charcoal grill and hope that the Boston Butts or turkey will fit inside. Check the smoker the day before and if there's water in the bottom of the heating tray, give it time to dry out before you start cooking.





Since its winter, there's the likelihood that you won't want to spend a lot of time outdoors cooking meat so it would make sense to grill steaks or pork chops because they cook faster than something large. Place a little more charcoal on the grill than you would use in the spring or summer.





The outside temperature does make a difference in the length of time it takes to cook your meat. Watch your rib eyes or center cut pork chops carefully so that they're cooked to your specifications when you take them off the grill. Cook the meat a little longer.





All the worry about constant temps in the winter is erased when you have a gas grill. Just preheat the grill to the required temperature and cook away. This is an easy way to grill just about anything, from grilled steaks to barbequed chicken. You won't get the smoky taste that comes from a charcoal grill, but it's more convenient.





The only drawback I see with winter time barbequing is daylight. It gets darker earlier so make sure you have plenty of light to work with. Either that or have a strong flashlight.

Honey Grilled Shrimp

Let Wanda show you how to grill it up outdoors with Honey Grilled Shrimp



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