How to Roast a Pig

If you have pig roasting plans, you can make use of some ideas for roasting pigs which are available in plentiful. Roasting a pig is not an easy task. It will take a lot of effort as well as time to roast a whole pig. There are many hog roasting recipes which you can make use of while doing this task. The most important part of these recipes is the roasting equipment like the roasting grills, roasting box, etc., which will be required. Without this equipment, it is a tad difficult to roast an entire pig.

Roasting a Pig

This is one of the simplest recipes. You will have to place your order with the butcher and get him to prepare a whole pig for roast.

Ingredients

• Whole Suckling Pig (approximately 60 lbs in weight)
• Black Pepper, 1lb
• Garlic Cloves, 25 to 30
• Garlic Powder
• Rosemary
• Shortening, 3 to 4 cups
• Onions, 10 lbs
• Stuffing, 5 lbs
• Chicken Wire, 4 feet
• Meat Thermometer
• Needle and String
• Chopped Apples and Walnuts
• Salt to taste

Method

• Clean the pig and dry it using paper napkins.
• Make slits in the skin and insert garlic cloves in these slits. Then coat with shortening. If you do not favor shortening, you may use a shortening substitute.
• To the stuffing, add onions, apples and walnuts. Pack the cavities in the pig with the stuffing and stitch the cavities. Then wrap the pig in chicken wire lengthwise.
• Now is the time to coat the pig with garlic powder, rosemary, salt and pepper. Insert the meat thermometer in the thickest part.
• Insert the pig on a spit and cook 3 to 5 feet above a charcoal pit. Roasting will take approximately 6 to 7 hours. The most important instruction is to turn the pig about once an hour. At the same time, you will have to keep adding seasoning to the pig frequently.
• When the temperature on the meat thermometer shows 160 to 170 degrees Fahrenheit, and you also see deep splits on the skin of the pig, it is a sign that your pig is well roasted.
• Unwrap the wire. This will bring most of the fat and the skin along with it. Now your pig is ready to be served.

How to Roast a Pig - Cuban Style

In Cuba, roasted pig is served on New Year's Day. Tradition has it that the pig is covered with banana leaves and cooked over a coal fire in a pit dug in the backyard. Since not everyone has a backyard and cannot dig a pit, we will see the oven version of the recipe. An important instruction is to make sure your butcher has split the pig for you.

Ingredients

• Juice of 20 limes
• Minced Garlic Cloves from 6 heads of garlic
• Fresh Oregano Leaves, minced 1 cup
• Salt, 5 tablespoons
• Ground Cumin, 1 teaspoon
• Whole Suckling Pig, 1
• Aluminum Foil

Method

• The first step of this recipe is to combine lime juice, garlic, oregano, salt and ground cumin in a mixing bowl. If you want, you may add other herbs to the marinade.
• Place the pig belly down in a deep roasting pan and coat the pig with the marinade, rubbing it in the pig. Leave the pig in the marinade overnight. Basting the pig occasionally is recommended.
• Preheat the oven to 350 degrees Fahrenheit. Place the pig on a large baking sheet. Cover the ears, snout and tail of the pig with an aluminum foil.
• Place the baking sheet in the oven and let the pig cook for 4 to 4 hours approximately.
• Remove the foil when you get the pig out of the oven. Let the pig rest for 15 to 20 minutes before you start carving it.

In both the recipes, it is recommended to keep checking the cooking progress of the pig every 15 to 20 minutes, lest you burn the pig. An important part of the pig roasting recipes is to find a local butcher where you can buy a pig for roasting.

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Buffalo Wing Sauce from Scratch

The thought of scintillating buffalo wings coated with a to-die-for sauce, immediately triggers one's taste buds to salivate. The idea originated in late 1964, from Anchor Bar in Buffalo, New York, owned by Frank and Teressa Bellisimo. It was first used as an ingredient in soups and stocks by most people, but the Bellisimos struck gold with chicken wings dipped in a sauce preparation.

Buffalo wings weren't considered a delicious part of the chicken, lacking in meat. Now restaurants of all kinds, including junk food joints, have their own buffalo wing creations, one juicier and tastier than the next place. There's even a 'Chicken Wing Day' on July 29th, to mark the advent of the chicken wing appetizer.

All my memories associated with buffalo wings, have me thinking of the barbecue sauce it was generously coated in. An old college friend of my sister's, recently gave her a bottle of Kraft's BBQ sauce from Baltimore, and we're just waiting for an opportunity to indulge. Using barbecue sauce as a dip for chicken wings, has been a favorite for years, but you can also experiment with cheese dips and other creative concoctions.

Buffalo wings drenched in Jack Daniel's barbecue sauce, which is of course one of the best buffalo wing sauces, is a definite sinful act you must be a part of.

How to Make Buffalo Wing Sauce from Scratch

Here comes the yummy part - making homemade buffalo wing sauce. You can use this recipe for party appetizers, outdoor barbecues or even over the weekend when you're downing either buffalo wings or even fried chicken - or any meat for that matter. It brings out not just the taste of the spices used, but gives it a well-rounded flavor in your mouth, hitting those spicy, tangy and sweet spots. Here's how you can make an easy buffalo wing sauce recipe.

Things You'll Need

• 5 pounds of chicken wings
• 3 tablespoons of olive oil/vegetable oil
• 2 teaspoon of white vinegar
• 3 tablespoons of garlic powder
• 3 eggs
• 2 tablespoons of onion powder or fried onion (grind using mixer)
• 4 cloves of garlic
• 5 tablespoons of Tabasco sauce
• A bottle of beer
• 2 cups of flour
• 2 tablespoons of sesame seeds
• Salt to taste

Method of Preparation

• Bring together the Tabasco sauce, white vinegar, olive/vegetable oil, ground/powdered onions, cloves and garlic (use a grinder at this point for the sauce). Add salt if needed to balance out the taste in the mixture.
• Keep that aside, and start cutting up your 5 pounds of chicken wings (rinsed well).
• Cut them between the joint, so that you can have a good helping of many pieces.
• In a separate bowl, mix in the beer, flour and sesame seeds. The beer helps in coating the chicken wings in a nice crunchy batter.
• Dip in the chicken wings and deep-fry one batch at a time, to avoid overcrowding.
• While that sizzles away, add in the chilies or cayenne pepper, whichever you have on hand/prefer, to the sauce mix.
• If you don't want to deep-fry the chicken covered in batter, mix all the ingredients above into a single bowl (minus the flour and beer), and dip the chicken in it. After that, you can place it in fridge to marinate for a couple of hours, before you set it in the oven. Keep it at a temperature of 500F, for about an hour and 10 minutes for the baking option.

There you have it! Buffalo wings baked/fried to a crispy finish. You can eat it with side of a generous helping of olives, French fries or mashed potatoes. Now that you are equipped with knowing how to make the buffalo wing sauce recipe, you can use it to coat any meat or even as a dip for ready-to-eat nuggets, potato wedges, onion rings, chicken fingers, fish fillets and so on. The buffalo wing sauce with Tabasco, is not a hard and fast rule ingredient to add in, but it does give it that extra something in flavor. Look into this wing hot sauce recipe, for more ideas.

With this buffalo wing sauce, you can also experiment with other ways to incorporate interesting ingredients to alter the taste. People are going to flock to your home, to try out that lip-smacking sauce.

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Essential Home Cooking Techniques Everyone Should Know

"...no one is born a great cook, one learns by doing." Julia Child
Cooking is not just about trying new recipes; rather it is an art of applying different techniques and transforming a simple-looking recipe into something unique. However, for that, you must be extremely good at the basic cooking techniques that are being used conventionally through several years. These include frying, boiling, baking, roasting, and smoking, which further include several sub-techniques, each suitable for different types of food.

Out of these cooking methods, we can say that frying and roasting (to some extent) are facing rough weather because most people are becoming health-conscious and trying to avoid these cooking methods. However, there are certain food items that have to be fried or roasted, and there are certain occasions that demand such food items in their menu. To help you out, here's a know-how of all the essential cooking techniques that everyone should know.


(Click on images to view the description)




Shallow-frying

Deep-frying

Pan-frying

Sauting

Stir-frying



Blanching

Steaming

Pressure Cooking

Simmering



Grilling

Barbecuing

Rotisserie

Searing



Baking

Blind Baking



Smoking
Shallow-frying



Shallow-frying is a cooking method in which the food is cooked in a small amount of fat or oil on a flat surface, or in a shallow pan. The pan or the surface used for shallow-frying has to be preheated at a high temperature. Ensure that the food is flipped from time to time, to coat both the sides with oil or fat. It is also important to constantly monitor the process to get the desired color, texture, flavor, and taste of food. The main purpose of shallow-frying is to cook the food quickly, probably for immediate consumption, and to add crispness to the food through browning.

Best Bets for Shallow-frying:

• Portion-sized cuts of meat, fish, etc.
• Patties, such as fritters
• Vegetables

Tip: The side of the food item that will face up on the plate should be fried first as the oil or fat is clean, which will give the food a better appearance.
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Deep-frying



As the name suggests, the food is submerged deep into the oil or fat that is preheated at a very high temperature. Due to high conduction of heat by the oil, the food is cooked at an extremely faster rate. Deep-frying is considered as a dry cooking method, since water is not used in this method. Moreover, water reacts violently with hot oil; hence, ensure that the water content from the food is removed using a paper towel, and keep it at room temperature for sometime before frying. The quantity of oil is also an important point of consideration because if the level of oil is high, it will become higher after placing food in the pan, making it difficult for you while frying. For example, if there is moisture in the food, there will be more foaming, and it may overflow from the pan. Do not crowd the pan with many pieces because the oil needs to be hot throughout, and too many pieces at a time will lower the oil's temperature.

Best Bets for Deep-frying:

• Meat, poultry, fish
• Finger steaks
• Pickles
• Potato, banana chips
• Nuts
• Donuts

Tip:

• Do not reuse the oil for other cooking purposes, as it may pose dangers to one's health. Allow the oil to cool down completely, and then discard it using the right method.
• Do not cover deep-fried food, as the steam collected inside will make the food soggy.

[Back to Cooking Techniques]
Pan-frying



It is the most common type of dry heat cooking method used in many recipes. The main objective of pan-frying is to achieve that tempting, golden-brown crust without the food sticking to the pan. The sticking or burning of food pieces may occur due to the wrong temperature of the pan. The use of nonstick skillets, or saute pans is recommended, as they require less amount of oil than the traditional cookware. Ensure that the pan is preheated before putting oil or fat, and that the oil sizzles when the food is put in. It differs from shallow-frying depending on the quantity of oil used for frying. While in shallow-frying, the oil should coat the food completely from both sides, the same is not necessary in pan-frying. The oil is just sprinkled on the pan to prevent the food from sticking to it and to offer a kind of glaze to the food. Pan-frying is done at a lower temperature compared to shallow-frying. The difference between sauteing and pan-frying is that pan-frying requires more oil and is usually suitable for larger pieces of food, such as meat, fish, etc.

Best Bets for Pan-frying:

• Polenta
• Risotto cake
• Potatoes
• Tofu
• Meat
• Green tomato slices

Tip: Use a pan that has a heavy bottom to avoid hot spots with uneven distribution of heat.
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Sauting



The word "saut" is derived from the French word sauter meaning jumped and is associated with tossing the food over and over again in the frying pan to brown it, or cook it evenly from all sides. Unlike shallow and deep-frying that involve complete cooking of the food, sauting is just a part of an entire preparation. It may be generally used to brown the food, to heat the cooked food, or to coat and mix vegetables. The pan used for sauting should be preheated and the oil or fat in it should be sizzling before the food goes in.

Best Bets for Sauting:

• Sliced potatoes and onions to give them a golden-brown color
• Tender cuts of meat, poultry, etc.

Tip: The residue in the pan after sauteing meat or fish can be deglazed with wine or stock and used for preparing sauce.
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Stir-frying



The basic purpose of this technique is to cook the ingredients that require more time and blend them along with the ones that can be cooked within a short period. How is this done? The ingredients that need more time to cook are put in first and stir-fried for a while. When they are almost cooked, the other ingredients that require less cooking time are added to the pan. This prevents both food types from either staying raw or getting overcooked. Since stir-frying is a quick process, it is important to get everything that is required in place before beginning with the preparation. Use a wok or pan with a nonstick surface and a long-handled spatula to stir the food and cook it evenly.

Best Bets for Stir-frying:

• Vegetables
• Strips of chicken, or beef

Tip: Seasonings, such as grated gingerroot, minced garlic, etc., when stir-fried for 10-15 seconds tend to season the oil with their distinctive flavors. Ensure that the ingredients are kept in constant motion to prevent them from getting burned.
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Blanching



It is a cooking technique that involves very brief cooking of vegetables in boiling water and submerging them in ice water or running them under cold water to stop the cooking process. Blanching is done when you want the vegetables to be cooked slightly, maintaining crunchiness at the core. While blanching is sometimes done to preserve the color and texture of the food, it is sometimes used to cook the food partly or fully. It is also used to remove the strong taste of certain vegetables, like cabbage, onions, etc. This technique is most suitable while canning and freezing vegetables.

For blanching, cut the vegetables in the desired size. At the same time, heat a pan of salted water and bring it to boil. While the water is boiling, keep a strainer and a bowl of ice water ready alongside. Now, put the vegetables in boiling water, and let them sit there for just 2-3 minutes or depending upon the thickness and overall size of the vegetables. Next, drain the vegetables through a strainer, and transfer it to the bowl of ice water immediately.

Best Bets for Blanching: Blanching can be used for almost any vegetable or food substance. However, it is best for:

• Green beans
• Asparagus
• Broccoli
• Cauliflower

Tip: It is advisable to remove one piece from the pan after 30 seconds, put in ice water, and taste to see if it's done as per your liking. Do this after every 30-60 seconds to check the progress.
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Steaming



It is known to be a gentler cooking technique as compared to simmering, blanching, and other boiling techniques. There is no agitation involved in this method; hence, it is best suitable for seafood and other delicate food substances. Furthermore, since the food items are not submerged in water, there is no loss of nutrients through percolation. Since the water never touches the food, it does not overcook the food or allow too much absorption of water.

For steam cooking, you will require a saucepan and a steam basket (bamboo or stainless steel), or a heat-resistant colander. To begin with, fill the pan with water such that the water is close enough to the steamer, but does not touch the bottom of the steamer. Place the pan on a stove, and bring to a boil. Meanwhile, clean and cut the vegetables in similar sizes for even cooking. Now, put the vegetables in the steam basket, and place the basket over the pan. Reduce heat to medium, cover the pan, and let it cook. Ensure that the water in the pan does not boil away and for that, keep adding water during cooking whenever required. Cook the vegetables until they are tender when poked with a fork or a knife. The time required for cooking will vary according to the vegetables; hence, as a beginner, monitor the progress, and avoid the food from being overcooked and soggy.

Best Bets for Steaming:

• Fish
• Meat
• Almost all vegetables

Tip: If you are steaming more than one type of vegetable at a time, place heavier vegetables (that take time to cook) at the bottom and the lighter ones, such as leafy vegetables at the top.
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Pressure Cooking



This technique is considered the most time-efficient and cost-effective method of cooking. Food is cooked almost ten times faster than other cooking methods. Faster cooking means less fuel consumption, which cuts down on your expenses. The nutrients of the food are preserved to a great extent because the food is cooked in an almost airless atmosphere with a minimum amount of liquid. However, there are certain food substances, like soft fish, shellfish, tender meat cuts, and soft vegetables that are delicate and should not be pressure cooked because they will either be overcooked, flavorless, or burn completely. Ensure that you read the instructions given in the user manual before attempting this cooking technique.

While pressure cooking food, set the timer when there is high pressure buildup in the cooker. Wait until the set time, and then turn off the heat when the timer goes off. Let the pressure come down naturally, and then attempt to open the lid according to the instructions in the user guide. Another optional method is to cook for five extra minutes, and use the quick pressure release method to open the lid. However, be careful while doing so because the steam may come on to your hands or face, if opened in an incorrect direction.

Best Bets for Pressure Cooking:

• Tough meat cuts
• All types of grains that can be cooked without needing to be presoaked

Tip: The water in the cooker should be up to 2/3rd level to allow steam buildup and space for the food to expand after cooking.
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Simmering



It is a cooking technique in which the food is cooked in liquid, or the liquid itself is cooked at the temperature that is below the boiling point, somewhere around 180-200 F. Simmering is useful to cook the proteins in the food. You may cover the pot while simmering to trap the steam, and allow the food to cook in less time. However, it is important to note that the temperature may rise, and eventually you may end up boiling rather than simmering. The liquids (other than water) used for simmering are apple cider, orange juice, chicken stock, etc., to add more flavor. Vegetables are often stir-fried, and meats are browned before simmering. However, ensure that excess fat is drained off before simmering these fried food substances to avoid a greasy layer on them.

If you want to simmer vegetables, cut them into small uniform pieces, and add them to a pot with enough water (to cover them halfway). Add the seasonings with a little salt, some olive oil, and bring the mixture to a boil. Reduce the heat to medium-low to keep a gentle simmer going on. You can cover the pot, but like I said before, covering may increase the temperature of water to boiling point.

Poaching is another common cooking technique similar to simmering, that is normally reserved for delicate food items like eggs and fish. The main difference between poaching and simmering technique is the cooking temperature. Poaching requires a temperature range between 140-180 F, whereas simmering, as mentioned above, needs a temperature between 180-200 F.

Best Bets for Simmering:

• Soup, broth, or stock
• Potatoes, or pastas
• Fish
• Meat

Tip: While simmering the food, one or two small bubbles should be released to the surface every one or two seconds. If there are more bubbles, then lower the heat, or move the pan towards one side of the burner.
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Grilling



It is the method of cooking that involves direct application of heat to the food. This is the major difference between grilling and barbecuing. In barbecuing, food is cooked through indirect heat. The time required for both these techniques also varies due to their use of heat. In simple terms, grilling is a fast-cooking method, whereas barbecuing is a slow, intense cooking procedure. There are several types of grills, like charcoal, gas, and infrared grills, and you can choose one depending on your requirement.

When cooking on a charcoal grill, learn about the type of grill you have to purchase, the number of briquettes to light, overall arrangement, and the cooking time required. The number of coals to be used depends on the type and size of the grill and the amount of food to be cooked. Climatic conditions also influence grilling to a great extent. Low temperatures, windy atmosphere, or highly humid conditions demand an increased number of charcoals. However, on an average, under optimum conditions, around 30 coals may be required for grilling one pound of meat. As far as the cooking time is concerned, follow whatever is recommended in your recipe.

On the other hand, the technique for gas grilling should be learned and mastered with the help of a user guide that comes with the product. However, the major concern while grilling with a charcoal or a gas grill is to avoid flare-ups by controlling the fire.

One more technique on the lines of grilling is broiling. The main and only difference between these two cooking methods is the direction of heat. While in grilling the heat source is below the food, in broiling, it is above the food.

Best Bets for Grilling:

• Fish and meat cuts
• Shrimp
• Poultry
• Hot dogs
• Hamburgers

Tip: Pierce meat cuts with a fork to let the juices escape, thus preventing the meat from becoming moist.
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Barbecuing



The term "barbecue" is applicable for both, the cooking technique as well as the apparatus used for cooking. It differs from grilling with respect to the cooking time required. Also, the temperature at which the food is cooked varies in both techniques. It is often confused with the smoking method; but, they differ a lot from each other. However, barbecuing encompasses several smoking techniques to a great extent.

As it is with grilling, barbecue also requires a heat source, such as a charcoal, or a gas grill, and the cooking is usually carried out in an outdoor environment. As mentioned earlier in the grilling section, barbecue is a slow-cooking method with indirect heat. It may take several hours to get the food item perfectly cooked with the right flavor.

Best Bets for Barbecue:

• Meat Cuts
• Fish
• Poultry

Tip: To maintain moisture in the meat, keep a pan of water near the fire, but away from the meat.
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Rotisserie



Since grilling, barbecuing, searing, and rotisserie fall under the category of roasting, they may seem similar or overlapping to a new cook. However, there are various points of differences between all these techniques, and each one has a unique feature. In rotisserie, a long metal rod is inserted in the food item, and the rod is then suspended horizontally above the heat source. The heat source may be a gas or charcoal grill with or without a hood. Direct heating may be used to cook smaller and thinner pieces of meat. For larger meat cuts, the heat source is usually beside the food, and the hood is closed to retain the heat and flavor. The rod is then rotated slowly using an electric motor for even circulation of the heat all over the food.

While using this cooking technique, ensure that there is uniformity in the shape of the meat you have chosen. Parts, like wings or legs should not flop around and block the heat. For that, it is essential to tie up these parts properly with a butcher's twine before cooking. Attach one set of prongs to the skewer while inserting another into the meat. Once inserted properly, attach another set of prongs to the skewer, and tighten it with the screws. Place the rod over the grill, and readjust the position of the meat accordingly. Now, place an aluminum drip pan under the meat to collect the droppings. If you fill the pan with water or any other liquid, like fruit juices, wine, or beer, it will help keep the meat moist while cooking and prevent flare-ups. Lastly, use a meat thermometer to check for the doneness of the meat from inside. Ensure that the thermometer is not left in the meat during cooking.

Best Bets for Rotisserie:

• Meat cuts
• Poultry
• Fish

Tip: Apply sauce to the meat during the last 10 to 15 minutes to prevent excessive browning or burning of the sauce.
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Searing



Searing is done when you want the surface of the food to be cooked until golden-brown while keeping the interior soft and less cooked. Searing also gives a crispy texture to the food and adds a unique flavor through browning or caramelization. Like sauting, it is a part of cooking process in which the food is cooked at a very high temperature to form a caramelized crust before cooking it further in the oven. The three things that are most important for good searing are high heat, direct heat, and the time. Around 500 F is the perfect temperature for searing.

For searing, you will need a pan, probably a thick cast iron pan to hold the heat for a longer period. Practically, once preheated at a really high temperature, the cast iron pan or even a stainless steel pan, for that matter, can cook the food even if it's removed from the heat source. To test the readiness of the pan, sprinkle a few drops of water, and if it sizzles on the pan, then the pan is perfectly ready for searing. Remove the pan from heat, put some butter or oil, and coat the pan surface. Ensure that the butter just gets heated and does not burn. Now, add the food pieces, and let it cook until a crust is formed. It should take 3 minutes approximately to be done from one side. However, it will depend on the thickness of the piece, the type of pan used, and the temperature at which it's cooked. Once a brownish crust is formed, flip it with a spatula without breaking the crust. When both the sides get the desired color, remove it from the pan, and cook it further in the oven, on a slow cooker, or simmer on the stove.

Best Bets for Searing:

• Meat
• Fish
• Poultry
• Shellfish

Tip: For a nice finishing glow to your seared piece, baste it with melted butter using a spoon.
[Back to Cooking Techniques]
Baking



It is the method of cooking food using dry heat. Since, it is the most fundamental method of cooking used worldwide, you really need to practice it regularly. What actually happens in baking is that the heat is gradually transferred from the surface of the food to its center. As it transfers, the batter or the dough gets transformed into baked food with the softness retained at the core.

There are a few important things to consider while baking, and they are as follows:

Understanding the recipe that you are attempting and having all the ingredients in place is really important.
Accuracy is the next important aspect of baking. Improvisations and substitutions should be avoided while baking any dish.
Use standard measuring cups and spoons to avoid mistakes, and use only the pan size that is recommended in the recipe.

With all these things, you are set to get a perfectly baked food product.

Best Bets for Baking:

• Cakes, pastries and breads
• Vegetables
• Meat, fish, and poultry

Tip: While placing pans in the oven, ensure that they are not touching each other, or the walls of the oven. If there is no space to put the pans side by side, place them on different racks to allow proper air circulation.
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Blind Baking



Also known as pre-baking, this is the method of cooking a pie crust or a pastry base without the filling. It can be cooked partially, or completely before filling it. There can be two occasions when you would want to use the blind baking technique: (i) When the crust needs a longer time to cook as compared to the filling; (ii) When you are making a custard pie, wherein the custard filling does not need baking.

While blind baking, select your baking dish; tin and glass dishes are a common choice. Roll out the dough in the dish without stretching it too much. Let the prepared pastry base or the empty pie crust sit in the freezer for half an hour prior to baking, to make it firm and prevent shrinkage while baking. To prevent formation of air bubbles, dock the dough by piercing it with a fork. However, don't overdo it, as the filling could leak through the crust. Now, line the base and sides of the crust with a nonstick baking paper, and fill with rice, or dried beans. You can also use pie weights to prevent the crust from puffing or rising. Preheat the oven at the temperature recommended in the recipe, or if it isn't mentioned, set at 375 F, and bake for 8-10 minutes. Further, remove the nonstick baking paper, and bake again for 5-7 minutes or until golden-brown. However, if you are baking the crust partially, add the filling, and then cook further.

Best Bets for Blind Baking:

• Tart shell
• Pie crust
• Pastry base

Tip: If edges of the crust start browning very quickly, cover them with pie crust shields. If you don't have them, use an aluminum foil to cover the edges and prevent excessive browning.
[Back to Cooking Techniques]
Smoking



Usually done on a commercial basis, food can be smoked at home with proper equipment in place. People often get confused between smoking, grilling, and barbecuing. However, there is a lot of difference between all the three techniques. Grilling requires extremely high heat (around 500 F), barbecuing requires low heat (around 200 F to 300 F), whereas smoking needs very low to no heat (around 50 F to 140 F). As far as cooking time for these techniques is concerned, grilling is done in a few minutes, barbecuing takes a few hours, while smoking needs several hours, sometimes even days, or weeks. Smoking may or may not be followed by cooking. Some food items are only smoked at low temperatures and never cooked, still they are safe to eat. To preserve the food for long, large quantity of salt is used to cure the food before smoking.

Smoking can be done using charcoal as well as wood as the heat source. Avoid using a self-starting charcoal smoker because it will burn too quickly to cook the food, giving it an undesired flavor.

Best Bets for Smoking:

• Meat
• Fish
• Vegetables

Tip: Smoke-cooked foods have a different color than grilled or barbecued food. They look slightly pink or red when completely cooked. The color also depends on the type of wood used for smoking. Keep experimenting with various types of meat and wood until you get the right combination for your taste.
In the techniques, such as grilling, barbecuing, etc., that involve outdoor environment, food hygiene needs to be maintained. The reason is, insects like houseflies, bees, etc., are potential food contaminators that contain millions of bacteria. If the food has to be served a few hours later after cooking, keep it covered properly. Cook healthy, eat healthy, and stay healthy!

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Ways to Avoid Flare-ups While Grilling

Surprise fact number one- water is bad for containing grill flare-ups! To know why water isn't too effective on a grill flare-up, you need to know how it all happens. You get an uncontrolled flare-up if any fat comes in direct contact with the flame source. You get grease on the charcoal or the inside of the grill if:

• You accidentally slather too much grease on the meat. Some of it falls down onto the source.
• Grease collects on the lower surface as the grill gets older. It eventually catches fire when you use the grill.

How to Prevent Flare-ups While Grilling?

Putting Out a Flare-up
Now, if you try to put this out with water, it will just sizzle off, mix with the fat and create more smoke, making the whole affair even messier.

• If you try to spray water on it, the grease might start spreading out, getting thinner-layered. This will go out two ways; it will stop the fire at the moment, but you will get another flare-up eventually, or it will only make the fire much bigger with all that hot grease spreading around. You will, therefore, restrict yourself from using a spray bottle on a gas grill!
• The right way to put out a grill fire is to get it under control. The best way to do it is to get your meat out from the place where the grill caught fire and shut the lid on the grill. That way, you'll cut off the oxygen to the flame and it will stop burning. If you're using a gas grill, turn off the gas from the cylinder itself. Always make sure that no vent stays open when you close the lid on the flame.

Avoiding a Flare-up
Now that you know how to stop your grill from catching on fire, we will also learn about the ways to prevent a possible flare-up. Knowing how a problem is caused is the best way to know how to deal with it.

• If the fire is caused by fat dripping on to the flames, cut down on the fat. I know, the fat is what makes the meat taste better. I'm just saying lower the fat content outside the meat, cut off all excess fat on the outside the meat. With a little experience, you will successfully be able to get rid of extra fat without making the cooked meat too dry.
• The other culprit is the marinade. Let the entire meat soak in all the marinade it can and drain off the remaining.
• Make sure your grill is clean whenever you want to use it. Clean up all the older grease that's dried up on the inside of the grill. A clean surface ensures no more flare-ups. This needs to be done regularly because even if you take precautions against the fat reaching the fire, you will still spill some anyway. Cleaning your grill works in two ways; you avoid future fires and your chicken won't taste like beef! Cleaning off the older fat ensures you don't get that taste on the current meat you're cooking.
• Another way to avoid a potential flare-up is to push the coal (before you start the grill up) onto one side of the grill and placing a pan on the other side. Cook your meat over the pan, so any excess fat that melts away from the meat falls into the pan and not the coal. You can also arrange the coal around the pan or on either of two sides of the pan.
• To save your food from being burnt in case the grill catches fire, always keep a small section in a corner of the grill free of coals. So in the event of an unwanted flare-up, just move the meat to where the coal isn't there and close the lid. This way you protect the meat and stop a fire.
• Never overcrowd the grill with meat. Always keep some free moving space to move the meat around a little. This also allows you to arrange the meat better, keeping the pieces of chicken with more skin on the outer side of the grill.
• If you're grilling chicken on a broiler rack, don't line it with aluminum foil. Although it may protect the rack from burns, what happens is the fat that leaks off the chicken collects onto the foil folds. This will cause a flare-up once the foil reaches a hot enough temperature or accidentally drops off into the flames.

And there you have it, a fail-safe checklist of making sure you don't get a flare-up when you least expect it to happen. Always remember that you're playing with fire here and it pays to know how to use it right.

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How to Grill Pork Chops

Pork chops are marinated with flavors like honey and mustard, grilled to perfection and served along with fiery red salsa. Does this make your mouth water? Well, this is for all those people who love their pork chops and yet worry about it not being cooked properly. Okay, I do agree that pork not cooked but grilled to perfection can leave you with an unflavored, tough piece of meat. However, cooking the perfect pork chops need not be a pain anymore with these simple grilling pork chops tips.

In fact, unlike certain misconceptions, grilling pork chops is not all that difficult. The trick to getting great non-leathery grilled pork chops every time is to get the temperature just right and marinating the pork for at least 6 hours before grilling it. So for all those who want to enjoy the succulent and tasty grilled pork chops cooked just right, here is a step by step guide and tips for grilling pork chops on the grill.

How to Grill Pork Chops

For cooking the perfectly grilled pork chop you need to pick out your meat with care. When picking out pork chops check the cut and the amount of fat on each slice. You should preferably pick pork chops that are cut lean and have a sufficient amount of fat on the outer edges.

Grilled Pork Chops Marinade: The first step is to marinate them. Marinating pork chops helps in enhancing the taste of grilled pork chops by adding flavor as well as tenderizing them. To make the marinade for grilling pork chops, take a semi-deep dish and lay all the pork chops in it. Now sprinkle a meat tenderizer such as white vinegar and salt onto the exposed side of the pork chop. You can also use any of your favorite marinades. To help the seasoning set into the pork chops rub it into your pork chop until it is fully set in. Now sprinkle oregano onto the pork chop and press the seasoning into the meat. Once a side of the meat is cooked, flip it and repeat.

A great way to letting the flavors sink in, is to marinate the chops for at least 6 hours before putting them on the grill. You can place the pork chops into a resealable plastic bag and put the bag of chops into the refrigerator. For all those people who have got a couple of hours, prick the pork chops with a fork to help it absorb the marinade faster.

Preheat the Gas/Charcoal Grill: In order to grill the pork you need to preheat the grill up to 375 degrees Fahrenheit. In case you are grilling pork chops on a gas grill, you need to switch to medium hot and heat the grill to about 450 degrees Fahrenheit. Once you have reached the desired temperature for grilling pork chops, you need to find the hot and warm spots on your grill. On a gas grill, turn one side of the grill off or in case of a charcoal grill, move the coals to one side of the grill. The warm spot of the grill will be the side where there is no direct heat source.

Grilling Pork Chops: For grilling pork chops on a gas grill or on a charcoal grill, you need to remove the chops from the plastic bag and use tongs to place them on the hot spot of the grill. Sear each side of the chops for 1-2 minutes by turning the chops over with a pair of tongs. Now turn down the fire to low and close the lid on the grill. Cook the chops until the juices run clear when slitted or an instant-read meat thermometer reads 150 degrees Fahrenheit. Remember not to place your pork chops over direct flame or heat as they can cause the meat to not only cook too fast, but also possibly burn. Once the chops are cooked take them off the grill and let them rest for 5-10 minutes under a foil tent. After they have rested for 5-10 minutes, you can now serve the pork chops with either grilled baked potatoes, grilled veggies or rice.

Grilled Pork Chops Recipes

The Classic Grilled Pork Chops

Ingredients

• 8 (-inch thick) pork chops
• 8 green onions, finely chopped
• 2 stalks of lemon grass finely chopped
• 2 tablespoons black pepper
• 4 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons brandy
• teaspoon salt
• 1 teaspoon red chili pepper flakes (optional)

Directions

For this food recipe, add the chopped onions and lemon grass in a large bowl along with salt, pepper, and sugar. Mix all the ingredients together until it becomes a thick paste and then add fish sauce, brandy and chili flakes. Coat each pork chop with seasoning and refrigerate it for a couple hours before grilling them.

Grilled Pork Chops with Garlic Lime Sauce

Ingredients

• 6 boneless pork chops
• cup fresh lime juice
• 1 garlic clove, minced
• cup olive oil
• 2 tablespoons chopped fresh cilantro
• teaspoon dried hot red-pepper flakes

Directions

Add lime juice, garlic, red-pepper flakes, and teaspoon salt in a bowl. Now add oil in a slow stream while you are whisking it well. Add the cilantro. Now pat the pork with the marinade and season it with salt and pepper. Oil the grill rack and then the grill pork chops, covered, turning over once, until just cooked through. To cook the pork chops thoroughly you need a total of around 5 to 6 minutes.

Apart from the grilled recipes those who like their pork baked can try these great baked pork chop recipes. Remember that to make the grilled pork chops juicy and succulent, it takes a certain amount of patience and skill. The trick is to sear the outside while slow roasting it from the inside. Once you have mastered the technique of grilling pork chops on the grill the right way, it is easy to prepare them at home and enjoy the succulent treat.

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Brick BBQ Designs

Many times, a constant indoor cooking gets too irksome, especially if you have a kitchen which is too small and cramped up. Well, such are the times we usually feel like flinging our cooking accessories and materials out in the open, set up a fire place and begin to cook delightfully. Barbecuing is the terminology to be used for outdoor cooking. So if you plan to set up a barbecue grill unit in the backyard of your home or on an outdoor patio, the idea isn't that bad nor is it a difficult task to execute. The outdoor ambiance of your home will be improved and secondly, your family and friends can have an entertaining and a sublimely pleasing meal any time on a weekend afternoon. So if you are the foodie in your house who really cannot resist the smoke rising yummy steaks and grilled hotdogs cooked on the BBQ grills, it's always best to have a BBQ grill unit assembled in your outdoor area, like a garden or a backyard. This proves to be a fantastic addition to your outdoors and moreover attracts a lot of attention to the location too! So if you are opting to build your own BBQ grill unit, perhaps referring to some brick BBQ designs and plans at first can be of a fair toss. There are a variety of attractive options discussed below for constructing an open air BBQ grill, so have a look..

Outdoor Brick BBQ Designs

As you come to think about settling down with great brick BBQ design ideas to lay it down in your garden, the most important part of designing it is, it has to suit your lifestyle and your outdoor surroundings. Remember, craft and build the brick BBQ in such a manner where your friends and family would love to stretch their legs out on a recliner and have a gala time! To begin with, here are a few plans coming your way...

Build a Grill Station
Using some cementing materials, a stone slab for preparing a table, bricks and barbecue racks you can easily learn how to build a barbecue grill station suiting the precise size of your grill racks.

Build Brick and Stone BBQs
This is one of those efficient designs which is built in its traditional style. It is a complete stone constructed shebang piece having small doors, chimney, levels, strings and mortar. This BBQ grilling unit measures up to the same height as that of your bathroom sink nearly about 28 to 30 inches high.

Compact BBQ Grill Design
Well in your books of having plans to build a brick barbecue in your backyard or a garden, make sure you construct it in between two symmetric pillars which has an exacting length as that of the BBQ grill.

Make Space for Storage!
You can have your BBQ grill unit customized in such a way that it features a portico roof and a stylish, compact built-in BBQ grill station all-in-one. See to it you also include a few cupboards for storage capacity and a sink to wash the meat and materials before use.

Deck the BBQ Area
Decking the barbecue area in the garden is one of the most attractive part of a home improvement project. In case you want the deck to be close to the back door of your kitchen or home. Or want it a bit raised up from the lower steps that are crawling into your lawn, then deciding the decking of the area is really important.

Shape of the Deck
When it comes to shaping the deck area in your garden, the shape needn't just be rectangular or square, but can be anything rather. These days there is timber available in the type of redwood pine, hence designing anything from this material is easy. Also, make sure the shape of the decking area is large enough so that it fits the furniture in your outdoor surroundings.

Well, here were some short pointers on designs and plans to lay out in the outdoors of your home. Besides these fancy designs and projects, there are many factors when it comes to establishing an outdoor BBQ grill station. So let's see what the considerations are.

What To/Not To Consider for BBQ Station

Of course the first relative reason that comes to mind is the location of installing the station. Choose a location which is close to your house or the back door of your kitchen, so that every time you carry food and stuff essential for barbecuing it gets easier. Second most important aspect to keep in mind is the usual direction of the wind blowing. While grilling the wind shouldn't blow the emerging smoke from the grilling unit back into the house, on the nearby fences, overhanging trees or on the chef's face. There are high risks of burns throughout the procedure.

When you set up a bbq grill, choose a surface which is flat and evenly paved with cementing material. Also the height is another consideration as discussed above. Ensure that the height of the grill is as considerable as when you stand at your wash basin and it's not too low (but of course not too high as well).

Remember: referring to good resources for brick BBQ ideas either in bookstores or websites online should be of great help. You are going to build a beautiful barbecue grill just one time, to make it last for years to come. So craft it at the best of your skills!! All the best and enjoy!

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Garlic Butter Sauce

Garlic butter sauce is used to spice up a variety of food items. The sauce is prepared by mixing together the prime ingredients, crushed garlic and melted butter. This unique combination brings out a spicy, pungent flavor in the sauce, which is used as a seasoning or a dipping for bread sticks, pizza crusts or any other bread type products. Some people like using this sauce on pastas, spaghetti, dip shrimp, etc.

However, the flavor varies in intensity and aroma due to different cooking methods employed to make garlic butter cream sauce. But if you are thinking of making the sauce at home and that it can be difficult and time-consuming, then let me tell you that it is one of the easiest sauces to prepare and won't require much of time and efforts. So, without delaying let us learn how to make the sauce, that too in different cooking styles and tastes.

Garlic Butter Sauce Recipes

Recipe 1

Ingredients

• cup butter
• 1 clove crushed garlic
• tbsp dried basil
• 2 tsp dried oregano

Directions

Take a small saucepan and melt butter at medium high heat. Add garlic to it and saute until cooked. Now put dried oregano and basil leaves, stir well until heated through and then serve warm.

Recipe 2

Ingredients

• 4 tbsp Mayonnaise or Miracle Whip
• 1 tbsp butter
• Garlic powder
• Lemon (optional)

Directions

Soften the butter by heating in a microwave or sauce pan for a few seconds. Mix the mayo and melted butter, and sprinkle small amount of garlic powder; stir well. Lastly, squeeze lemon juice and your sauce is ready.

Recipe 3

Ingredients

• 3 tbsp butter or margarine
• 2 - 3 minced garlic cloves
• cup grated Parmesan cheese
• 3 tbsp flour
• tsp pepper
• tbsp nutmeg
• 4 cups 2% low-fat milk
• 1 tbsp salt

Directions

Take a saucepan and saute garlic in butter or margarine. Put flour, salt, pepper, and nutmeg to garlic and butter mixture and mix well to form a roux. Slowly add milk, whisking constantly to prevent lumps and then add Parmesan cheese; stir well. Cook over medium heat, stirring in between until the sauce thickens and then serve.

Recipe 4

Ingredients

• 3/4 pound (3 sticks) unsalted butter
• cup clam juice
• cup dry sherry
• cup whole milk
• 1 tbsp minced garlic
• 1 tbsp minced shallots
• bay leaf
• 1 tbsp unsalted butter
• 1 tbsp flour
• 1 tsp salt
• 1 tbsp white pepper
• 1 tbsp lemon juice

Directions

In a small saucepan, add half quantity of clam juice, sherry, whole milk, garlic, shallots and bay leaf, and cook on medium high heat. Take another sauce pan, add one tbsp butter and heat until it is foamy. Sprinkle in the flour, stirring consistently with a metal whisk and then add the previously prepared mixture to it. Stir the mixture properly and lower the heat to low. Slowly whisk in the butter, 2 tbsp at a time and finally put lemon juice, salt and white pepper. Mix well and if the sauce is too thick, add clam stock. Serve warm.

It is not only easy to prepare but detectable too. Since most of the ingredients are readily available, try preparing the sauce at home and enjoy with your family and friends.

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Tandoori Delights

The chutney, curry masala and tandoori chicken (or chicken tikka), together form the world view of Indian food. While this may or may not be an authentic impression, the fact remains that the tandoor is an authentic Indian way of cooking, and can be used for a wide range of foods, from breads to meats. In fact, its biggest contribution to the world of gourmet cuisine is the delectable chicken and mince kebabs.

It was born more than 5000 years ago, another era - but with similarly harried housewives racing against time and techniques to provide tasty and healthy food their family. Some things never change.

The geography of tandoor using cultures can be ascertained from archeological evidence found across a number of Asian countries that today cover Middle East, Mongolia, the Soviet countries, and of course India and Pakistan. It is noteworthy that only the Western and north Western parts of Asia came in contact with this technique, the Eastern and South Eastern countries did not.

The earliest excavations where tandoor has been found are in the Indus Valley civilization, locations of Harappa and Mohenjodaro. The origin of the name tandoor also has roots in antiquity. It probably came from the Sanskrit word 'kandu', meaning a large, bowl shaped vessel...related to the word kund meaning a vessel (usually referred to the square vessel like bowl in which the fire was lighted for the holy yagnas of the Vedic era. This became tandoor when the "T" sound gradually replaced the "k' sound.

Another theory is that the name is derived from Pushtu, a language spoken in Afghanistan and some areas of Pakistan and India, in which tata means hot and andar means inside. To tandar, and tandoor followed.

Whatever may have been the right beginnings, the fact remains that it found mentioned in culinary procedures of ancient cultures, including the Egyptian. This could have been the earliest way of cooking meat, following logically when man found that a piece of meat that fell into a fire not only became easier to eat but also acquired a pleasant flavor. The first man to have thought of tandoor cooking may have been a lover of charcoal flavored meat, spit roasted. Evidence of this has been found in Ladakh area of Jammu and Kashmir states of extreme North India, where spit clay ovens have been excavated with bones near them, leading experts to believe those people actually roasted meat before eating it. The interesting thing is the dating of this excavation - 6700 BC, a full 9300 years ago. More such excavations have been found all over North India, dating up to 2000 BC.

Stone implements like these two would have made up a primitive kitchen or bakery. In India, the main excavation sites are in Kalibangan (a part of the Harappan civilization) where implements dated 2600 BC have been found. These cities are amazingly well-developed and they seem to have been masters of a wide array of foodstuff tastes, including fowl, meat and game birds. No doubt then, that they developed the most succulent ways of cooking them. And with trade flourishing between this area and the Mesopotamian civilization, the use of tandoor traveled far and wide.

The Vedas, in parts that talked about cuisine, mention meats being tenderized by yogurt.

The first proper mention of the tandoor as a cooking implement is found in a medical treatise of the ancient Vedic era, by an ancient physician who is regarded as the father of surgery in India, Sushrut. The treatise is called Sushrut Samhita Sursthanam. He has listed out the varieties of meat preparations, and also specified that meat cooked on open charcoal fire (dry roasted), are easy on the digestion.....obviously meaning tandoor cooking is healthy as well as tasty.

With the passage of time and invasions from the west and the North West increased and gradually the culture of Vedic India was not limited in its geography. Scriptures in ancient Indian languages found along the silk route also describe similar cooking methods. Another famous physician of the BC era, Charvak, describes healthy ways of cooking meats on sit-fires, the right marinades as well as the healthy smearing and tenderizers that could impart maximum flavor to the meats.

The thread of identification continues through antiquity, right to present day North Western India, extending to neighboring countries (politically distinct identities but nevertheless sharing the same history...or why would the tandoor be the preferred oven for villages in India, Pakistan, Afghanistan...??...point for our political fathers to ponder on).

By the fifteenth century, the tandoor was firmly in position as the baker's kitchen in every marketplace having at least one. In addition, often village community had community tandoors for baking their daily bread.... The Mughals came, and went, so did the colonizers...but the tandoor flourished. Today it occupies a place of pride in the Five Star cuisines of Indian hotels, in the taste buds of Indian youth..and in the psyche of the countries that wish to taste that delectable , rich and distinctive cuisine, Indian food.

It is very probable that an average British today consumes almost as much tandoor cooked food as does an average Indian...for in countries like England, tandoori food finds great patronage...whether identified as Indian, Pakistani or Bangladeshi or Middle Eastern. After all, tandoor is a tandoor by any other name...and as delightful.

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Recipes for Charcoal Grills

I simply love spending time outdoors with friends and family over dinner. Backyard parties are a frequent affair especially during the holiday season. The enticing aroma of deliciously cooked food rising into the air and the laughter that fills the backyard as the evening progresses and such other moments will always remain special to me. Although I have often tried my hand at charcoal grilling for the unique flavor it lends the food, there are times when I run out of recipes! But thanks to my dear grandma, sometimes I am saved from embarrassment. On this note, I would like to share some recipes that can bring about a unique blend of food items into your menu.

Chicken Burger

Ingredients
Avocado - peeled and pitted (1)
Chili powder ( teaspoon)
Salt and pepper
Ground chicken breast (1 pound)
Green onions - finely chopped (3)
Dried oregano (1 tablespoon)
Hamburger buns - split (4)
Shredded lettuce (1 cup)
Salsa (1/3 cup)
Salt (1 tablespoon)
Fresh cilantro leaves ( cup)
Reduced-fat sour cream (2 tablespoons)
Garlic powder (1 teaspoon)
Ground black pepper
Cheddar cheese (4 slices)
Chopped green chili peppers - drained (One 4 ounce can)
Fresh jalapeno pepper - seeded and finely diced (1)

Preparation
Place the avocado, chili powder, cilantro and sour cream into the food processor. Add salt and pepper to taste and pulse the ingredients in the food processor. Once done, mix the chicken along with the jalapeno pepper, chilis, oregano, garlic powder and green onions. Add salt and pepper to taste and shape them into patties, total 4 in number. All these ingredients can be mixed into each other in proportions of your choice. Meanwhile, preheat an outdoor grill on medium heat and oil the grate lightly. Place the patty and grill it on each side for 5 minutes. After the grilling process, move it aside on the grill. This should be done to keep it warm. Place a slice of Cheddar cheese over the patty. Now, you must grill the buns lightly till the cheese melts.

Take a spoonful of the guacamole and spread it on the bottom of the bun. Place shredded lettuce and the grilled patty on top of this. Spread a tablespoon of salsa on the burger. Place the other half of the bun on top and it's ready to be served!

Delicious Steak

Ingredients
Sherry ( cup)
Sugar (2 tablespoons)
Minced garlic cloves (5)
Red wine (1 cup)
Hot sauce (2 tablespoons)
Soy sauce (2 tablespoons)
Minced ginger (2 tablespoons)
Green onions - sliced thin (8 to 10)
Any type of steak of your choice (2)

Preparation
First, you need to mix the wine, soy sauce, hot sauce, sugar and the sherry together. Then, add garlic, ginger and green onions and stir it well.

Take a medium-sized dish and place the steaks in it. Next, pour the sauce over it and allow it to marinade for 2 hours in the refrigerator. Cook it on a medium-hot grill and keep basting it as desired. Serve hot!

Enjoy making these recipes at home and delight your friends and family. I am sure there will be plenty of people who will come back for a second helping.

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Pig Roasting Instructions

While some look at whole pig roasting as a cumbersome process, others take up pig roasting as a challenge and enjoy accomplishing this 'not so easy' task. Pig roasting is a tradition enjoyed by many across the globe. For example, Il Buco of New York conducts its annual pig festival called 'Sagra del Maiale', to commemorate the autumn equinox, when the day and night are of equal length. The staff at this restaurant prepare a bonfire and slow-roast a 200lb heritage Ossabaw pig. This occasion is a much awaited one and people from all over New York come to enjoy the occasion. Those of us who cannot make it to Il Buco and would like to roast a pig in the backyard can follow some easy pig roasting instructions mentioned below.

Purchasing the Hog

Getting hold of a whole hog in the urban areas can be quite difficult as not many are sold. However, if you do manage to find a local butcher who is willing to order a whole hog for you, then give him a seven day notice. Have the pig scaled and de-haired but do not get the skin off. The pig roast with the skin on does look gross, but it's the skin that keeps holds the meat together while roasting. For people with average appetites, one pound dressed meat would serve perfectly for one person each.

Equipment

Depending on the size of pig you wish to roast, you could get your spit basket. Remember, whatever size spit basket you purchase, the size of the pig purchased should be 8 inches smaller. A full size adult hog can weigh somewhere around 100 lbs. The stores have a variety of pig roaster rotisseries for you to choose from. For smaller roasts you could get the suckling pig, which comes typically under a size of 20lbs. For small roasts a smaller fire pit rotisserie would do. Besides the rotisserie, you will need a meat pan, sharp knives, carving board and a strong table.

Preparing the Pig

Since one does not want to bite into any organ after roasting, make sure the cavity of the pig has been cleaned thoroughly. If you want to stuff the pig, then you could get the dried fruit stuffing, wherein you add chopped onion and garlic into a pan with oil and then add the dried apricots, dry white wine, ground veal, grated lemon, chopped parsley and salt and pepper. Fry this mixture gently and stuff it into the pig. Now sew the hog's cavity with a butcher's string to keep the stuffing in place during the roasting. Do not forget to puncture the skin of the pig with a knife several times, in order to create an outlet for the grease to escape. If you miss this step, fat blisters will be formed on the pig which will explode during the course of roasting.

Preparing the Fire Pit

Start off with 30 lbs of charcoal and begin by arranging charcoal along the length of the pig in two rows. It is not advisable to place charcoal directly below the spit. This is because the fat dripping from the hog can conduce to a burst of flame. This can result in charring of the outer layer of the pig. So it's better to place a drip pan directly under the pig to catch the dripping fat. Get ample amounts of charcoal, as you require 10 pounds of charcoal per hour of cooking time.

Roasting the Pig

After preparing the pig, place a support bar clamp on the spit and tighten. Run the spit through the pig and fix the pig firmly onto the rotisserie as mentioned in the rotisserie booklet. Secure all the parts of pig with chicken wire. After an hour check the progress of the pig. You will also need to keep adding 2-3 pounds of charcoal on each side. By this time, the skin would have begun becoming brown and the grease would also be dripping into the pan. After 5 hours of roasting the pig, the skin is dark brown and would have split open.

These instructions for roasting a pig were only primary guidelines to roasting a pig. There are various books available in cook-book stores, wherein one can get hold of pig roast with charcoal guide & instructions, pig roasting grills, pig roasting box, pig pit cooking instructions, etc. Reading these books will give you a better idea of how to go about roasting the pig.

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Dinner Ideas for Two

With long working hours and unavoidable job responsibilities, you and your partner hardly have time to talk good things about life. Dinner is the perfect time to spend together without worrying much about morning bells and office deadlines. Even if you do not have much time for food preparation, still you can manage to plan a special meal with quick dinner ideas for two. Select an easy dinner recipe for two that requires less preparation and less cooking time.

Easy Dinner Ideas for Two

Every time, you don't have to get ready and visit a pricey restaurant for enjoying a good meal. And the food recipe need not be something that you are unknown to. Rather try easy-to-cook recipes, so that you don't have to spend whole time in the kitchen. Remember the whole idea is to have a good time with delicious meals. Following are some interesting, yet healthy dinner ideas for two, which you can try out for a special evening:

Chicken Stir-Fry for Two
The following stir-fry chicken recipe is excellent for serving with boiled rice as main course during dinner.

Ingredients

• 1 pound boneless, skinless chicken breasts
• cup sliced almonds
• 1 (16 ounce) package frozen broccoli
• teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon canola oil
• cup reduced-sodium soy sauce
• cup unsweetened pineapple juice
• 1 tablespoon brown sugar
• Seasonings as per taste

Directions for Preparation

First of all, prepare the chicken breasts into thin strips and do the same for broccoli. Preheat canola oil in a large wok over medium heat setting. Add chicken and almond pieces, stir fry for 2-3 minutes. Stir in broccoli and reduce heat setting to low. Cover lid and cook for another 5-6 minutes, until vegetable turns tender. In the meanwhile, take a medium size mixing bowl and combine the ingredients - ginger, cornstarch, brown sugar, soy sauce and pineapple juice. Mix well and add this in the chicken mixture. Bring the mixture to a boiling temperature and cook until the sauce thickens. Add additional seasonings as per your taste and serve with cooked rice.

Quick Steak for Two
Even if you are culinarily-challenged, you can try yummy steak dinner recipe within no time.

Ingredients

• 2 rib-eye steaks
• 1 clove garlic
• 1 tablespoon minced chives
• 1 tablespoon fresh minced parsley
• 1 teaspoons Worcestershire sauce
• 2 tablespoons butter
• teaspoon salt
• A dash of pepper

Directions for Preparation

Heat a thick skillet over medium heat. Melt butter and add garlic. Saute for 1 minute and immediately remove garlic. Gently add steaks and cook for 3 minutes per side. As both sides are cooked well, transfer them into a platter, and sprinkle salt and pepper. To the same skillet, add Worcestershire sauce, parsley and chives. Stir and cook for 2-3 minutes. Drizzle this sauce mixture over the cooked steaks and serve.

BBQ Beans and Sausage for Two
A romantic dinner for two would be incomplete without serving a barbecue dish. You can complete making one within 25-30 minutes. The following barbecue recipe is prefect for serving in dinner.

Ingredients

• 4 ounces cooked chicken sausage (cut lengthwise)
• 1 medium onion, chopped
• 1 cup chopped collard greens
• 1 (15-ounce) can navy beans
• tablespoon canola oil
• 1 tablespoon tomato paste
• tablespoon molasses
• cup prepared barbecue sauce
• cup water
• Salt and pepper to taste

Directions for Preparation

In a mixing bowl, whisk together tomato paste, molasses, barbecue sauce, water, salt and pepper, and keep it aside. Heat canola oil in a nonstick skillet over medium low heat. Saute onion and collards for 2-3 minutes, until collards turn soft. Stir in sausage and cook for 4 minutes, while stirring occasionally. Reduce heat to low, add navy beans, stir well and add the sauce mixture. Cover lid and cook for another 3-4 minutes.

You can explore some romantic dinner ideas for two at home to make your evening more special. Include candles, flowers, and a bit of decoration in the dining room. And last but not the least, do not forget to play soft music in the background.

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Elegant Barbecue on a Budget

When you think of a barbecue you probably think of people gathered together in casual clothes and eating off paper plates on a picnic table. The idea of elegance doesn't usually come to mind. But does that mean a barbecue can't be elegant? Of course it can. With a little creativity and some simple personal touches, you can turn a backyard barbecue into an elegant affair.

Before you begin planning your event, take a moment to think about your vision, the look and feel you hope to capture, and most important, just how formal you want it to be. You can customize your barbecue to be anything from formal to just a step above casual. Everything you choose will be a product of your vision, so taking the time to develop your vision will be important in the end.

Once you have decided on a vision for your barbecue, spread the word. Most people will probably arrive dressed in shorts and a t-shirt if you do not let them know ahead of time that the event will be more formal. If you are only inviting a few people, you could let them know over the phone when you invite them. For a large group, mention that it will be a formal event in the invitation. Either way, it is important for both your guests and you should know what the expectation is before they RSVP. Otherwise you could create an uncomfortable situation for your guests the day of the event.

Next is the fun part - deciding how you are going to add your elegant touch to your barbecue. Believe it or not, doing something as simple as placing tablecloths on the picnic table and including centerpieces can add the special elegance you're looking for. You can have fun with this too. If you want the barbecue to be extremely formal, opt for white tablecloths. Otherwise, have fun with several different colors, or pick one color theme that you will use throughout.

For centerpieces, be as creative as your budget can allow. Fresh cut flowers that are in season can be a nice addition to any table setting. Also, potted plants, gift baskets containing summer items, or even crystals can add a special touch while being extremely affordable to include. These items may seem expensive, but you'd be surprised at how reasonably priced they are at a local craft store. Centerpieces add an extra touch of elegance to a table setting, so don't be afraid to be creative and have fun with them.

Now that you have added your special touch to your table, think about how you can make your backyard brilliant with decoration. Tiki torches, an outdoor fireplace (if you have one), balloons, and outdoor foliage can offer a pristine and inviting setting without cramping your budget. If you're feeling really creative, string Christmas lights around fences and shrubs to add a special glow to your setting. Setting the stage for an elegant barbecue means bringing together all of your indoor and outdoor decorations to create the perfect setting. So don't be afraid to try something new and fun that will capture the vision of your elegant event.

Lastly, the food you choose to serve can also set the stage for an elegant evening outside. Your traditional hamburger and hot dog could be just your style, or you could dress it up a bit by serving chicken marinated in Italian dressing, steak tips, or even an array of seafood such as scallop and shrimp kabobs, or a fish filet. These items may add that signature style and classic elegance you're looking for at your event. If you feel like experimenting, try something new, like a special side dish, or fun dessert that you can wow your guests with. A little creativity goes a long way, so bring out your personal taste with a feast that will complement your day.

When most people think of a barbecue, they think of jeans and a t-shirt, and hot dogs and hamburgers. Make your next barbecue an elegant event by adding your own personal touch to the setting and the meal. With a little time and effort, you can redefine what it means to have a barbecue, without hurting your bottom line.

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Grape Jelly BBQ Sauce

Having a party and want to try something completely different? Here's a great tip for you. Try the grape jelly BBQ sauce in your dishes. Just add some and you'll see a marked improvement in the flavor and taste. We all know that barbecue sauce is a great way to add some extra flavor to our food. And yes, there are several flavors of barbecue sauces that have come up in the recent times. And that is why it is a little difficult to choose from all of these. But if you haven't already tried the grape jelly flavor, then I suggest you include it in your next luncheon or barbecue party. Store up on some and watch as your food takes on an all new flavor. Chances are that after you use some of this sauce on your food, you'll probably not want to have it plain ever again.

Recipes

Hot Dogs

Ingredients

• Hot dogs (10-12)
• Barbecue sauce (1 Jar)
• Grape jelly (10 oz.)

Directions

1. Cut hot dogs into pieces and keep aside.
2. Take a pan and mix the barbecue sauce and grape jelly.
3. Mix until the jelly has melted.
4. Now add the hot dogs to this mixture and simmer for 20 minutes.

Ham Sandwiches

Ingredients

• Ham (chopped, 1 lb.)
• Barbecue chili sauce (12 oz.)
• Grape jelly (2 tbsp)
• Brown sugar (2 tbsp)
• Pickle relish (3 tbsp)
• Water (2 tbsp)
• Vinegar ( tsp)
• Dry mustard ( tsp)
• Paprika ( tsp)
• Bread slices

Directions

1. Mix all the ingredients in a vessel.
2. Now simmer for about 30 minutes till they are cooked well.
3. After it has been cooked well, take down from the heat and cool it.
4. Fill the buns or slices of bread.
5. This makes for a very tasty recipe with hot dogs and grape jelly barbecue sauce.

Appetizer Meatballs

Ingredients

• Small meatballs or smokies sausages (chopped, 4 lb.)
• Barbecue chili sauce (12 ounce.)
• Grape jelly (32 ounce.)
• Pepper (1 pinch)

Directions

1. Mix the grape jelly, barbecue sauce and add the meatballs to it.
2. Now simmer for about 45 minutes till they are cooked well or the sauce thickens.
3. Use some lean beef and shape into 1 inch meatballs.
4. Place on baking sheet and bake in 350 degrees F temperature for 20-25 minutes.
5. Now place in the prepared sauce.
6. This is a little complicated grape jelly barbecue sauce recipe to carry through, but it is extremely tasty.

Barbecue Meatballs

Ingredients

• Ground beef (lean, 2 lb.)
• Barbecue chili sauce (12 ounce.)
• Grape jelly (10 oz.)
• Dry onion soup mix (1 packet)
• Eggs (2)
• Dry bread

Directions

1. Mix the beef, onion mix, eggs and dry bread into a bowl.
2. Now shape into meatballs.
3. Saute in an electric grill till they are prepared.
4. Now mix the grape jelly and BBQ sauce and heat till the consistency is clear.
5. Pour this sauce over the meatballs.
6. Serve hot or cold.

Cocktail Meatballs

Ingredients

• Ground beef (lean, 3 lb.)
• Barbecue chili sauce (12 ounce.)
• Grape jelly (10 oz.)
• Onion powder
• Eggs (6)
• Garlic powder
• Cold water ( to 1 cup)

Directions

1. Combine all ingredients (except the grape jelly, barbecue sauce) in a bowl.
2. Add the Italian bread crumbs and mix well.
3. Roll into small rounds.
4. Place on baking sheet and bake till brown (15 minutes, 350 degrees.)
5. Now mix the barbecue sauce and grape jelly and cook well.
6. Pour this sauce over meatballs.
7. The dish is ready.

These were some of the best grape jelly BBQ sauce recipes. Next time you throw a party, try some of these and watch the delighted expressions on everyone's faces!

Bon appetite!

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Homemade Tartar Sauce

Tartar sauce is a thick, white, creamy sauce that uses mayonnaise as the main ingredient, along with finely chopped onions, pickles and capers, etc. Tartar sauce is usually served with fried foods, especially fried seafood. Tartar sauce is believed to have been created by the French, who used it as a sauce for steak tartare, a popular dish made out of thinly chopped raw steak. Vinegar, mustard or Worcestershire sauce can also be added to give the sauce a sharper flavor. Tartar sauce is very simple and can be made at home.

Homemade Tartar Sauce Recipe

Ingredients

• 1 cup mayonnaise
• 1 tablespoon onion, finely minced
• 1 tablespoon fresh parsley, finely chopped
• 2 tablespoons sweet pickle relish
• 1 hard-boiled egg
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice

Method
In a medium-sized bowl, mix the mayonnaise, finely chopped parsley, onion properly till they combine well. Chop the hard-boiled egg and capers finely and add it to the mixture. Blend the ingredients together till it forms a thick sauce. For a thinner sauce, stir in the lemon juice and whisk thoroughly. For a different flavor, add a teaspoon of Dijon mustard.

Easy Tartar Sauce Recipe

Ingredients

• 1 cup mayonnaise
• 1 tablespoon minced onion
• 1 tablespoon sweet pickle relish
• 2 tablespoons lemon juice
• 1 teaspoon pepper
• Salt to taste

Method
Take a medium bowl and mix mayonnaise, minced onion and sweet pickle relish and stir it with a wooden spoon till the ingredients combine properly. Add the lemon juice, pepper and salt to taste and blend well. Keep this sauce in the refrigerator for about one hour.

Creamy Tartar Sauce Recipe

Ingredients

• 1 cup mayonnaise
• 1 tablespoon chopped pimiento-stuffed olives
• 1 tablespoon chopped capers
• 1 teaspoon grated onion
• 1 tablespoons sweet pickle relish
• teaspoon ground cayenne pepper

Method
In a bowl, add the mayonnaise, pickle relish, olives and onion and mix them together. Stir in the remaining ingredients till they are well blended. Sprinkle ground cayenne pepper and refrigerate this dish for about 1 hours before serving. For a variation in taste, you can use dill pickle instead of sweet relish pickle.

Beer Battered Fish Fry with Tartar Sauce Recipe

Ingredients for Fish

• 2 to 3 pounds fish fillets, cut into serving-size pieces
• 2 cups biscuit mix
• 2 cups beer
• teaspoon onion powder
• teaspoon pepper
• 2 eggs, slightly beaten
• 1 teaspoon dried dill weed
• 5 tablespoons extra virgin olive oil
• teaspoon garlic powder
• Salt to taste

Ingredients for Tartar Sauce

• cup mayonnaise
• 2 teaspoons dill relish
• 1 teaspoon minced onion (green or white)
• 1 teaspoon lemon juice

Method
In a large bowl, combine the biscuit mix, garlic powder, onion powder, dill weed, pepper and salt and blend well. Now add the beer and beaten eggs and stir well. Cut the fish of your choice (salmon, trout or halibut) into fillets. Dredge the fillets in the biscuit mix and coat them with the prepared batter. Keep this coated fish in the refrigerator for about 30 minutes so that the fish is marinated. Heat 5 tablespoons of extra virgin olive oil in a deep skillet and fry 3 fillets in the oil for about 5 minutes, till the fish turns golden brown. Place these fried fillets on a paper towel to drain out excess oil. For the sauce, blend all the ingredients together in a medium-sized bowl and refrigerate it for about one hour. Garnish the sauce with freshly chopped parsley and serve with fried fish fillets.

Before using tartar sauce, blend it properly and refrigerate it for at least one hour to enhance the taste of the sauce. Try these recipes for tartar sauce and enjoy it with your evening snack.

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