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How to Make Grilled Salmon Using Foil : Grilling Out
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If you know barbecue, you know how difficult it is to make really good barbecue. Most people won't even try. You need a grill or You can smoke lots of other things in it, too, like salmon, bacon or even pecans, so it's not an investment that you
Americans love to grill and barbecue, and the Labor Day weekend in many areas is a last great chance to get in that summer cookout. (Of course, Californians grill year-round, but we do lose daylight as summer turns to fall.) Where backyard chefs differ
We are about to conduct a lengthy discussion on the search for juicy pork and charred beef. To hear some folks tell it, good barbecue only exists in a handful of states in our fair country, but set out to disprove that thinking by finding
What's Cooking: Lots of flavor, not labor - Sacramento Bee
Source: www.sacbee.com
Americans love to grill and barbecue, and the Labor Day weekend in many areas is a last great chance to get in that summer cookout. (Of course, Californians grill year-round, but we do lose daylight as summer turns to fall. Where backyard chefs differ is in how they choose to season the proteins they’re about to throw on the grill. Some let the meat speak for itself, with little more than a sprinkling of salt. But if you really want to transform chicken, beef or fish from something ordinary into a dish that sings, consider a tasty marinade or sauce. It’s also good to have a really great spice rub in your grilling arsenal, especially if you want delicious, tender meat on a budget – rubs permeate tough cuts, creating complex layers of flavor. “They help meat taste and look delicious and they’re crucial to the formation of a tasty, crusty bark,” writes Texas pitmaster Aaron Franklin and co-author Jordan Mackay in “Franklin Barbecue: A Meat-Smoking Manifesto” (Ten Speed, $30, 224 pages). Place salmon fillets in large zip-top plastic freezer bag. Pour over salmon, reserving 1/4 cup mixture. Coat cold cooking grate of grill with cooking spray, and place grate on grill. Preheat grill to 350 to 400 degrees (medium-high). Remove salmon from marinade, discard marinade. Grill salmon without grill lid 4 to 5 minutes or until fish flakes with a fork, turning occasionally and basting with reserved marinade. 3 small russet potatoes. 2 tablespoons olive oil, about. 1/2 teaspoon coarse salt, about. Coarsely ground pepper. 1 pound boneless beef top sirloin steaks (or New York strips), each about 1-inch thick. 1 medium red onion, peeled, thickly sliced. 1 large head romaine lettuce, tough outer leaves removed. 3 small tomatoes, halved, seeds shaken out, flesh cut into small dice. 1 ripe avocado, halved, pitted, peeled, diced. 1/3 cup crumbled blue cheese (or feta or goat cheese). Thinly sliced fresh basil, optional. 2 tablespoons each: sour cream, mayonnaise. 2 tablespoons finely chopped fresh: chives, cilantro. 1 tablespoon extra-virgin olive oil. 1 tablespoon red pepper hot sauce. 1/4 teaspoon salt. 1/4 teaspoon freshly ground black pepper. Prepare a charcoal grill, or heat a gas grill to hot. Microwave on high (100 percent power) until nearly tender, about 5 minutes. Cool, then cut into 1/3-inch thick rounds. Brush both sides with oil. sprinkle with salt and pepper. Generously season the steaks with salt and pepper. Then drizzle lightly with oil. Lightly brush the onion slices with the oil. season with salt and pepper. Arrange the potato slices over the hotter part of the grill. put the onion slices around the cooler edges. Cook, turning once, until all are golden and tender, about 5 minutes for the potatoes and 15 minutes for the onions. Transfer potatoes to a plate. slice rings in half. Grill the steaks over the hotter portion of the grill, turning only once, until medium-rare (or as preferred), about 8 minutes total. Transfer to a cutting board. let rest a few minutes. To assemble the salads, cut four 1-inch-thick center slices from the romaine. Alternatively, cut the head of romaine lengthwise in quarters. Transfer one romaine slice to each serving plate. Divide the potatoes and onions over the romaine. Very thinly slice the steak. lay the slices on top of the salad. Drizzle steak and greens lightly with dressing. Sprinkle with tomatoes, avocado and blue cheese. Serve salad while the steak is warm. 2 whole chickens (3 to 3 1/2 pounds each), giblets removed. 1 cup dry white wine, chicken broth or water. 4 tablespoons butter or margarine, cut into pieces. 1 tablespoon grated lime zest. 2 tablespoons grated lemon zest. 1 to 2 tablespoons sugar, optional. 2 cloves garlic, peeled, ends removed, minced. 1 tablespoon red pepper sauce. Soak two long bamboo skewers in water for 30 minutes. Prepare the grill. Attach rotisserie attachment and remove cooking rack if necessary. Place a foil drip pan, using one with sides short enough so when the chicken turns it will not hit it. A foil cake pan works well. Preheat the grill to medium heat.
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Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed to how to prepare the food.
Shares 100 quick-prepare recipes for weeknight grilling, pairing each recipe with a two-page spread for convenient reference, in a volume that features healthy cooking tips, coverage of a range of grilling techniques, and directions for preparing such options as Grilled Vegetable Roll-Ups, Tandoori Turkey Burgers, and Artichoke Pizzas. Simultaneous. $100,000 ad/promo.
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Bing news feed
An End-of-Summer Celebration: How to Roast a Whole Salmon
09/01/15,
via ww2.kqed.org
grilled Indian naan, and an array of Indian side dishes Prepare a charcoal fire on one side of your grill. Sprinkle the inside of the salmon with salt. Layer the lemon slices, herbs, and butter slices evenly in the cavity of the salmon. Rub the outside of ...
Barbecued ribs, anyone? You don't have to be an expert to cook your own barbecue ribs
09/02/15,
via Bradenton Herald
If you know barbecue, you know how difficult it is to make really good barbecue. Most people won't even try. You need a grill or smoker ... You can smoke lots of other things in it, too, like salmon, bacon, or even pecans, so it's not an investment ...
Recipe: Miso-basted salmon with fried hokkien noodles and sweet soy
09/02/15,
via Stuff
Kecap manis is a thick, dark, sweet Indonesian soy sauce which is delicious over grilled meats as well. Miso, soya bean paste, can be found in sachets or a tube. 1. Pat the salmon dry. Combine all the remaining ingredients in a dish, add the salmon ...
