Top chicken marinade recipe

Everyone takes delight in a wholesome and well prepared meal. However, cooking happens to be a fine art that usually integrates a lot of factors to ultimately arrive at a mouthwatering dish. This is especially true when it comes to barbequing or broiling chicken. And naturally there are plenty of recipes that can transform an ordinary bland chicken meal into a delicious and nutritious dish.

 

Chicken Marinade
Undoubtedly one of the best options you could choose for preparing chicken happens to be marinating. Opting for this food preparation process can at one go significantly enhance the flavor of chicken and also make it more tender . Most marinades use olive oil, which possesses mono and digylcerides that are natural emulsifiers that enhance the flavor of barbecued chicken.

As well as natural acidic ingredients such as vinegar and citrus juice that go a long way in making chicken tender. Marinating also effectually locks in moisture within these foods, which ensures that they don’t dry up or become tough when subjected to the heat of grilling. Additionally, marinating chicken also plays a key role in minimizing the levels of carcinogenic heterocyclic amines that are usually produced when food is prepared using high temperatures.

The following is an amazing chicken marinade recipe that is not only simple, but also very delicious.

Ingredients

This recipe uses the following ingredients:

1. Six boneless as well as skinless chicken breast halves.
2. A quarter cup of cider vinegar.
3. Three gloves of garlic that have been peeled and minced.
4. Six tablespoons of olive oil.
5. Three tablespoons of whole grain mustard.
6. Half a cup of brown sugar.
7. Grounded black pepper.
8. One and a half tablespoons of salt.
9. One juiced lime.
10. One half of lemon that has been juiced.

Cooking instructions
To prepare this amazing chicken marinade recipe, it is highly recommended to utilize a non-reactive food preparation vessel.

· You should begin by whisking the above mentioned ingredients starting with the cider vinegar and ending with the salt.

· The next step is to immerse the chicken breasts into the resulting mixture.

·When the chicken is thoroughly covered by the marinade mixture, put a foil on it and place it into the fridge for at least eight hours or if you wish overnight.

·After this period of time has elapsed, proceed to remove the chicken from the marinade, before turning on your grill or even broiler and let its temperature rise up a few degrees.

· You can then dispose of the marinade mixture.

· Proceed to lightly douse your grill or broiler with oil.

·Finally, place the marinated chicken on the grill or broiler, and let it cook for at least ten minutes for each side and you are good to go.

One important thing to note is that you should never marinate chicken at room temperature. Doing this can create a conducive environment for detrimental microorganisms. While this process can slow the growth of bacteria as well as other contaminants, it cannot altogether impede this process.

Bon appetite!

A mouthwatering pine-smoked and maple-glazed wild salmon recipe

The following happens to be a pine-smoked and maple-glazed wild salmon recipe that you may like to try out in the course of your cooking. And can make for a tasty barbeque meal for you and your loved ones. Despite of the unusual ingredients that are utilized in this recipe, the end result is highly acclaimed for its deliciousness. You may be forgiven to think that the strong scent of pine will give this meal a somewhat Christmas fir flavor, or even a waxed appearance. But, this is certainly not the case.

smoked salmon

The smoked pine needles give this dish, what some may consider to be a wholesome taste that closely resembles the flavor of rosemary. The light glaze on its part also enhances the deliciousness of this dish. And the end result happens to be moist, flaky salmon fillets that just melt in the mouth and can be an excellent treat for your taste buds.

Required ingredients

To effectually execute the pine-smoked and maple-glazed wild salmon recipe you will need the following ingredients:

1. Four, six ounces of salmon fillets.

2. Half a cup of recently tapped maple syrup.

3. Two tablespoons of freshly milled black pepper.

4. Three tablespoons of Dijon mustard.

5. Kosher salt.

6. One nine inch round-wire cooling rack.

Preparation instructions

Before doing anything else, you should light up a moderately high temperature fire whose flames periodically lick the grill grate. Let it heat up for at least thirty minutes.

· While the fire is getting ready, proceed to drench the pine needles with the bourbon.

· You should then use an ideal mixing bowl to whisk the maple syrup, black pepper and the mustard together.

· Season the salmon fillets with salt, and also coat them with the glaze.

· Place a big cast iron skillet on the grill grate, and permit it to get very hot. You should then utilize tongs or even your gloved hands to push the pine needles down to the base of the skillet. While also taking the necessary precaution not to accidentally pour the flammable bourbon onto the open fire.

· The next step is to place the rack on top of the pine needles, and ultimately the salmon fillets above it and make sure you cover the lid of the pan tightly. Let the dish cook until the salmon fillets on takes on an opaque appearance, which ideally should not require more than fifteen minutes.

· When ready serve the dish with extra glaze if you prefer.

Bon appetite!

The New Favorite Grilled Pork Chops Recipe

So you have a crowd which you want to impress with your cooking prowess. It’s a no brainer! The go to choice for a dinner meal or barbecue event is pork chops. If you have experience preparing and cooking pork chops, you may realize that it is not the easiest to get right the first time unless you are extremely gifted.

But with practice you just may become the pork chops professional you have always dreamed of and knock the socks off the crowd. Pork chops do not really have a single secret to how they can be made perfectly…it all takes practice to find that one procedure that yields savory chops most every time it’s put to trial.

 

Grilled Pork Chops

The marinating step is the most crucial in preparation. The ingredients you use and the marination process determines the flavor layerings and the final taste of the pork chop. You will find that different chefs and cooking enthusiasts have different marinating practices based on their preference of flavors. Some leave the chops to soak in marinating sauce overnight, some just for a few hours or minutes.

Some have spices some do not. This all depends on the preference of flavors and the intensity. The underlying desired outcome regardless of the marinating process, however, is a good looking and better tasting chop.

The grilling is the second most important step. It entails having the correct temperature and for the proper amount of time to achieve desired tenderness and flavor caramelization.

Whatever the occasion, pork chops are a good option for a savory and filling meal. For families and barbecues, it is probably a favorite choice. Pork chops can be served with side dishes like baked potatoes and gravy or salads…depending on preference.

Pork chops done right certainly have the kick to excite taste buds and strike up a good conversation over dinner.

If you are trying out preparing pork chops for the first time or if you are just looking for a different recipe to try out, here is one you’ll enjoy. It has few ingredients required and you can add a few of your own favorites if you would like. Also, you can increase or decrease the amounts depending on how spiced and marinated you want the chops to be. It is relatively simple to carry out and takes a short amount of time to prepare and grill.

Ingredients:
1/4 cup vegetable oil
2 minced garlic cloves
1 grated ginger
1/3 cup water
1/3 cup light soy sauce
3 tbsps lemon pepper seasoning
3 tbsps of lemon juice
6 pork chops

Procedure:
Marination: mix all marinating ingredients into a bowl and let the chops soak for about two hours. You can marinate for a longer time if you desire…it’s all about what you want here.

Grill: remove from marinade and grill for no more than 15 minutes on the first side. Flip it over and grill the second for about 1 to 2 minutes less than the time it took to grill the first side. Avoid letting the chops stay too long on the grill because it will result in hardening of the meat. You can brush the topside of the chops with left over marinade mixed in with a bit of sweet barbecue sauce to add a little more moisture and glaze.

Remove from grill and serve with your preferred side dish. Enjoy!

How to Make the Best Barbecue Pork Shoulders

Barbecue is easily one of the best things to happen to mankind. And it has probably been going on since the time man discovered he could cook his food over a fire. Barbecue is simple enough – hold the food over a fire. Good barbecue is a whole other matter. If you are after the perfectly grilled barbecued pork shoulder for that slow Saturday afternoon, here is a method that should get you just that.

Barbecued Pork Shoulders

Usually, to grill this properly, you would need a barbecue with a smoker, but if you have a gas grill, here’s how you can get it done anyway.

Barbecued Pork Shoulders

Ingredients
· One 4-pound pork shoulder roast
· 5-6 cups of wood chips (apple, oaks, hickory or other fruit wood)
And BBQ rub:
· 4 tablespoons of packed brown sugar
· 2 tablespoons of white sugar
· 2 tablespoons of paprika1 tablespoon salt (kosher)
· 1 teaspoons of ground cumin
· 1 teaspoons of garlic powder
· 1 teaspoons of chipotle chile powder
· 1 teaspoons of black pepper

Or Santa Maria Rub:
· 1 tablespoon of salt
· 1 tablespoon black pepper (finely ground)
· 1 tablespoon of garlic powder
· 1 tablespoon of onion powder
· 1 teaspoon cayenne
· 1 tablespoon of dried oregano
· 1 teaspoon of fresh or freshly minced dry rosemary
·  teaspoon of dry sage
· ¼ teaspoon of sugar

Method
· The day before you roast, prepare the rub for the pork shoulders. Mix all the ingredients together. Break up any clumps and make sure it is fine. Do a taste test and adjust the ingredients as you see fit.

· Rub the pork shoulders with your preferred rub until it is completely covered. Don’t be stingy with the rub as this will give the meat its flavor.

· Wrap up the meat again and put it in the fridge overnight.

· Soak the woodchips overnight as well (or at least an hour before cooking).

· Take the pork out of the refrigerator one or two hours before cooling to allow it to come back to room temperature. If you skip this step, you can still get your pork shoulder cooked but it will take a much longer time.

· Get your grill ready by removing one of the grill grates. The side with the grate removed it the hot side and the side that still has it is the cool side.

· Create a little aluminum foil boat (double layered) with some of the damp woodchips in it to get your grill smoking. To get this part done, put the boat on the hot side of the grill. You will have to put more and more woodchips as the process moves along so don’t use too many at once.

· Place your grill on the cool side of the grill (fatty side up if your meat is fatty) and away from your grill’s hotspot.

· Maintain the grill’s heat at 104.44C (or 220F). This may be the trickiest part of the process but if you get it right, you should have your roast ready soon.

· After 2-3 hours, you should check on your pork shoulders. Test their internal temperature. You should aim for about 74C (or 165F) for pulled pork and about 91C (or 195F) otherwise. This should take up to six hours.

· If after six hours you have still not reached the higher temperature, you should take the meat off the grill and put it in the oven to finish up. Wrap the meat in aluminum foil before you do so.

· Take out the meat and let it rest for an hour or two.

· Taste your meat to see if it needs any extra BBQ sauce and add as you wish.

Have a nice meal!