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How To Prepare All American Grilled Chicken Recipe

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America's Greatest Weber Kettle Grill Add-On since 1952

How To Prepare All American Grilled Chicken Recipe

BBQ finds a special place in the hearts of Americans. From Detroit to Dallas and from New York to San Francisco, the love for BBQ in undying among the people. One of the most common weekend activities in the US is grilling burgers and hot dogs or smoking ribs and briskets on the ceramic grill. The majority of the US households have an in-house grill, which they bring to use on weekends because nothing beats a platter filled with scrumptious food on a bright sunny day.

When it comes to BBQ recipes, the list goes on and on because there isn’t anything that Americans can’t cook on the grill. However, there is one recipe in particular that is liked by every American, i.e., ‘All American BBQ Chicken’. Although, everybody has their own style of preparing the recipe, but there are some ingredients that remain as it is regardless of which part of the country the recipe is prepared in.

If you want to know the details of this amazing American original BBQ recipe, then read below:

Ingredients:

  1. 2 full chicken.
  2. ¾ teaspoons ground red pepper (cayenne).
  3. Packed brown sugar.
  4. ¼ cup Worcestershire.
  5. ½ cup light molasses.
  6. 1-cup red wine vinegar.
  7. 2 can tomato sauce.
  8. 1 large onion.
  9. 2 tablespoons olive oil.

Method:

  1. Take a medium-sizedskillet and turn on the heat. Add olive oil into the skillet and when the oil becomes hot, add onions.
  2. Cook onions until they become tender. It will take around 10 minutes.
  3. Add brown sugar, Worcestershire, molasses, vinegar, tomato sauce, andground red pepper into the skillet, and cook everything over high heat.
  4. After 10 minutes, reduce to heat to medium-low and keep cooking the entire mixture until you get a thick sauce.
  5. You will easily get 2 cups of BBQ sauce out of which, you need to reserve 1 ½ cups of sauce, which you will be serving with grilled chicken.
  6. Now, it’s time to get onto the grill, so light the fire on the grill and place chicken quarters on the grates. Grill the chicken pieces for 20-25 minutes over medium heat, turning the chicken pieces once in between.
  7. Brush the remaining ½ cup of BBQ sauce over the chicken and cook the chicken for 20 minutes more. Make sure to turn the chicken pieces 2-3 times in between. Also, keep brushing the chicken with BBQ sauce during the cooking process.
  8. Insert a knife into one of the chicken pieces and if you see juices dripping out of the chicken, then it means, the recipe is ready.
  9. Serve this lip-smacking grilled chicken recipe with reserved BBQ sauce.

This recipe is not just liked by the Americans, but all those who love the taste of BBQ chicken are fond of this mouth-watering delicacy. You should definitely try this recipe because you can only find out how good it is when you try it on your own. You can give your own twist to the recipe, but make sure that the soul of the recipe remains intact.

Monica Henin is the author of this popular American style grilled chicken post. She has been writing blogs and articles on healthy recipes and food tips for quite some time. You can check out the best of her work at Addonkitchen.com.

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Three great barbecue recipes, for grilled scallops, Thai-style chicken, and lamb chops

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Susan Jung recreates a dish she watched Vietnamese resort staff grilling on the beach, and explains how to grill spring chickens with an addictive Thai sauce and lamb chops with a cooling salsa

PUBLISHED : Monday, 08 October, 2018, 2:46pm
UPDATED : Monday, 08 October, 2018, 2:45pm

COMMENTS:  

Susan Jung
Susan Jung

 

http://www.instagram.com/susanjunghkfood
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With the advent of cooler weather, it’s time to dust off the outdoor grill and start barbecuing if you’re in East Asia. But worry not, if it’s not the season for barbecuing where you are, or your home doesn’t have room for a barbecue, these easy, delicious recipes for meats, seafood and vegetables work equally well if grilled in the oven

1. Grilled scallops with pork fat cracklings and sizzled spring onions

This is my version of a fantastic dish I tasted at the Princess d’Annam Resort & Spa, in Vietnam’s Binh Thuan province. The cooks grilled the scallops on a large barbecue set up on the beach.

For recipe, click here.

2. Grilled Thai-spiced spring chickens with nam jim jaew

I love the small baby chickens that producers label spring chickens, poussins or coquelettes. The size – about 500 grams each – is just enough for one person. I learned to make nam jim jaew from a former domestic helper, who was from Isaan, Thailand. The sauce is addictive, and I sometimes make a double batch so I have a supply in the fridge, ready to perk up other types of grilled meat.

For recipe, click here.

3. Grilled lamb chops with watermelon and mint salsa

if you are going to the effort of lighting up the barbecue, make it worth your while and cook as much as possible. This recipe calls for eight chops, and you can grill some eggplants to make a batch of babaganoush while you’re at it.

For recipe, click here.

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Secrets of Successful Grilling

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turbogrill.us

Top chefs give us some tips on playing with fire.

JEANNE O’BRIEN COFFEY SEPTEMBER 24, 2018

Professional chefs use many methods to test steak for doneness. Daniel Gursha, executive chef at Ledger in Salem, slides a super-thin cake tester into the meat, and then touches it to his lip. Cool is rare, while too-hot-to-touch is well done. Executive chef Steve Zimei of Chopps American Bar and Grill in Burlington swears by the famous finger test—judging the temperature by comparing the firmness of the meat to the firmness of various parts of your hand. But if you don’t spend 10 hours a day sweating over an open flame, with the scars to prove it, just use a meat thermometer. The tiny puncture it makes is well worth knowing your meat is properly cooked.
“I can’t imagine hosting a group of people and not being confident about how your meat is done,” says Matt O’Neil, chef/owner at Ledger and Blue Ox in Lynn and former cooking coach for ESPN (yes, that’s a thing). “Rely on a meat thermometer—it’s a sure thing.”
Besides, there are plenty of ways to impress guests at your next tailgate without risking food poisoning, starting with charcoal. O’Neil says if you bring briquettes instead of a gas grill, you are already ahead of the game.

40-ounce Tomahawk Ribeye “Fiorentina Style”
By Executive Chef Nick Yebba Jr., Teresa’s Prime, North Reading

Ingredients
40 OZ. Tomahawk ribeye or
Porterhouse steak
1 BUNCH Fresh thyme
1 BUNCH Fresh rosemary
4 TBSP. Extra-virgin olive oil
⊲ Maldon sea salt and
Coarse black pepper
⊲ Butcher’s twine

Directions
1. Preheat grill on medium-high heat. Season both sides generously with salt and pepper.

2. Tie the rosemary and thyme together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with extra virgin olive oil.

3. Place the steak on the hot grill, cooking about 10 minutes on each side. Serve medium-rare to rare.

4. Remove steak when it is done and let rest for 5 minutes before slicing and serving

teresaseatery.com/prime

“Those tiny gas grills don’t work,” O’Neil says. “They won’t get hot enough.” Plus, hardwood briquettes add flavor and allow you to try one of Ledger’s coolest tricks—cooking steak directly on the coals. For the skirt steak lunch special at Ledger, Gursha uses a blow dryer to stoke the flames, getting the coals in his custom wood-fired grill blazing hot, and then drops the meat right on top.
“You’re basically suffocating the flame, so it doesn’t flare up,” Gursha says, noting this technique is really best for a cut that you plan to serve very rare. He sears the meat on both sides, and takes it out and bastes it with melted butter—brushed from a small cast-iron skillet sitting right on the grill—and then drops it back in. The resulting cut of meat is gorgeously caramelized on the outside and tender and rare on the inside.
Be it charcoal or gas, high heat is critical to any searing situation, says Nick Yebba, Jr., executive chef at Teresa’s Prime in North Reading, where they sell up to 1,000 pounds of meat a week. At his restaurant, the broiler runs at a whopping 1,200 degrees. Steaks start on a special searing plate to seal in all the juices, and then are finished in the broiler.
Home cooks may not have—or honestly even want—the ability to cook at 1,200 degrees (you need to drink a lot of water, Yebba says), but you do need to give your grill a chance to warm up. For charcoal, that means waiting until all the coals are gray. For gas, that means turning on the burner a good 15 or 20 minutes before you want to cook, Yebba says, noting that too often, someone will turn on the grill, grab the meat, and toss it on right away. [more]

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What Is A Palate

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Great. Today we're going to talk about why it's important to develop your own palate especially if you want to develop your own recipes. What is a palate? Well, first of all I'm not talking about those little wooden things that are in warehouses that you store heavy objects on or what your mom used on you growing up. Also, I want to really emphasize that the palate we're talking about is a person's deep appreciation of taste and flavor and you need to have that if you're going to want to really develop good recipes. So how do you do it?
Okay, you slow down. What I mean by that is don't just pick up food and eat it. You want to look at it, you want to smell it, then you want to taste it. You want to visualize and try and isolate those flavors and envelop them, bring them into your being. Then identify the flavors as much as you can and then move on. Most of that will come from just the smelling and the looking. Then pay attention to the texture and body, the texture of the food. You don't want to develop a recipe that creates a texture that is not pleasing to the mouth.
Then build, this is one of the most important things. Build your own flavor encyclopedia by smelling and by tasting. What will happen if you do that every single time you eat something, over a period of time you will train yourself to know what those flavors are, what those smells. Then you'll be able to smell two different items whether it be herbs, seasonings, the product itself, and know if this herb goes with that flavor.
Like I really like walnuts and I thought well you know what, I'm going to grill some salmon and also some halibut and I thought well you know what I want to see what that would taste like and if that would work. So what I did is I actually looked at the halibut, recalled that flavor and then I took a small bite of walnuts and realized right away that's not a good flavor combination. So you want to be able to do that and you can do that prior to developing your own recipes.
Please, start developing your palate which will lead to you to be able to develop recipes that not only you like but also then developing something that your friends like or if you're in a restaurant that your customers like. But start developing that palate. It's the most important thing you can do. Instead of going out and buying some off-the-shelf sugar-sweetened like barbecue sauce and then say oh I'm going to put in a little bit of extra steak seasoning and then say that's my recipe. No, because anything that has that much sugar in it, you can you can put it with anything. You can smear it and lather it on a piece of leather and it’d taste good. So develop your own and don't rely on the addictions of the American people, i.e., sugars, to make something taste good because you can do a lot better than that. In a future video I'll get more into umami, which is the fifth taste.
Once you get the palate down, you understand umami, you'll start developing recipes and products that your friends and family will just go heads over tails. Their tongue will slap the inside of their mouth with happiness and want to know your secrets. So if you like this, go ahead and get on turbogrill.us. Sign up for our blog and all the information that's coming out on this product. Join and share our Facebook page, if you would. Then also subscribe to this YouTube channel and more and more will be coming out. Thanks a lot for your time and enjoy your day and I'll see you on the flip side.
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Steak Challenge

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Comparing Grass-Fed Beef vs Prime Beef

No matter Which One You Like - the TurboGrill™ will Do Them Right!

Steak Challenge: What is the difference between grass-fed beef and prime beef? The steak challenge happened organically when I realized I had two different types of beef defrosting in the refrigerator. One steak is a New York Strip steak I cut from a prime striploin from Costco. The other was a thick, grass-fed beef ribeye,

The steak challenge happened organically when I realized I had two different types of beef defrosting in the refrigerator. One steak is a New York Strip steak I cut from a prime striploin from Costco. The other was a thick, grass-fed beef ribeye which had a rectangular shape similar to a New York Strip. Neglecting reading both steaks labels closely would come back to haunt me when it was taste test time. [more]

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What is Umami

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The Turbo Grill is an apparatus that attaches to any round, kettle grill and allows you to smoke or to grill by rotating horizontally above the coals. By allowing the food to rotate over the coals, both the hot and cold zones, it not only keeps your food from burning, it allows food to cook very evenly and retain more moisture, creating a very succulent, crispy on the outside, moist on the inside result.

Umami, the fifth taste. You should learn this, all you can about umami. There’s a link down below there. Get to know it. Have it become a part of you. And, in doing so, live it because, once you do that, you will never again go back to fixing boring food.

How do you taste umami? Okay, umami is the fifth basic taste and it usually comes through the same taste receptors that taste glutamate, which you’ll see later on. And that’s very important to understand is how you taste this. Umami will explode the flavors of anything and everything it comes in contact with.

So what is glutamate? Umami, it was actually discovered back in the early 1800s and then in the early 1900s, it was actually given a name, umami. And what it is is, and I won’t go into the long story, but glutamate actually enhances the flavor of foods. And that’s where you go into a lot of Chinese, Japanese, different restaurants and they’ll put the chemical glutamate, which was discovered by a researcher in Tokyo back in 1908, I think it was.

But you don’t have to use a chemical. That’s what’s so cool about it. You can actually learn to combine foods that are umami foods. And, in doing that, you can … and I do this with my sauces and with my rubs, is create a sensation like when you go to a five-star restaurant, you eat the food and it’s a brown gravy, let’s say mushroom gravy, and you’ll sit there and go, “Oh my goodness. This is so good.”

And it’s really … anybody can fix it. The thing is, is those chefs understand the science behind umami and they make that food with umami to give it that distinct flavor. And I’d encourage everybody to do that.

Now here’s the four basic tastes in umami, sweet, sour, salty, bitter, and umami. Notice where the tasting receptors are on the tongue. And that’s important. That’s important at any time you taste food. You’ll see people breathing in and swishing it around. I’d encourage everybody, when you’re tasting something, that if you just take the taste and all of a sudden you really like, take another one, clean out your palate and take another one, very slowly, and try to figure out where that taste is coming from. What is that taste?

And a lot of chefs will not divulge their secret umami, but you can develop your own umami, and please do that. Again, I hope you enjoyed this video. Here’s the website. You can get on and we’ll be posting more and more about the Turbo Grill there. You can join our Facebook Turbo Grilling page and also, please subscribe and like this video, if you do.

And stay informed and stay connected with us. There’s so much more coming, and I encourage you all to get to understand and know umami and those that will and do, I will almost guarantee that they will win more competitions and enlighten their friends so much more on what good food really tastes like. Thanks a lot. This is Patrick and I’ll talk to you on the flip side.