BBQ Sauce Recipes - Start With These Three Basic BBQ Sauces

There are basically three types of BBQ sauces. There is a tomato based, vinegar base and mustard based. Once you know that basics of each then you can add or subtract ingredients from the recipe to meet your personal tastes.

Tomato based BBQ sauces should contain the following ingredients.

One can of tomato sauce

Two tablespoons of cider vinegar

Two tablespoons dark brown sugar or molasses

One tablespoon of garlic powder

One tablespoon of onion powder

One tablespoon of mustard

One teaspoon of salt

One teaspoon of pepper

Mix all of the ingredients together in a sauce pan and simmer for twenty minutes.

Vinegar based BBQ sauces should contain the following ingredients:

One cup of cider vinegar

One cup of water

Two tablespoons dark brown sugar

One teaspoon of red pepper flakes

2 teaspoon salt

1 teaspoon black pepper

Mix all of the ingredients together in a sauce pan and simmer for at least 10 minutes.

Mustard based BBQ sauces contain the following:

One half cup mustard (You can use yellow or spicy brown mustard)

One half cup of brown sugar

One quarter cup of vinegar

One teaspoon of salt

One teaspoon of pepper

Mix all of the ingredients together in a sauce pan and simmer for thirty minutes.

After you have mastered these basic sauces then you can add ingredients to match your taste. You might want to use cayenne pepper to spice the sauce up or add a dash of liquid smoke. Other ingredients you might try are honey, cumin, maple syrup, different types of vinegar, and citrus.

Barbeque sauces are a matter of personnel taste but all are built on the above three bases.

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Barbecue Chicken BBQ Recipe

BarbecueWeb.com Do you like beer with your chicken? Try our Danc'n Chickens! See how easy it is to BBQ TWO 4lb. chickens so tender and juicy that they will dance on your barbecue grill. All you need for this barbecue chicken recipe favorite is two cans of beer (or water if you must), salad oil dressing, 1 onion, salt, pepper, and any favorite basting sauce, such as our garlic butter with soy sauce. Fire up your grill to 325-350f, and as little as 2 hours later you will be dancing right along with the roasters as their tender meat falls off the bones. Join us for this finger lickin' episode and many more video recipes at www.BarbecueWeb.com. Do you have a barbeque recipe video on Google Video or YouTube to share? Let us know and we will add it to the Barbecue Web.

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Lamb Recipes - Casserole of Lamb and Mushrooms & Crumbed Lamb Chops with Herbs

Casserole of Lamb and Mushrooms
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering.
Ingredients

25ml oil

1kg lamb knuckles in 2,5cm slices

Salt and milled black pepper

1 large onion, chopped

2 cloves garlic, crushed

300g mushrooms, wiped and sliced

1 sprig fresh rosemary needles, chopped

35ml flour

250ml seasoned stock

100ml red wine

5ml Worcester sauce

25ml tomato paste

1 bay leaf
Method

Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs
Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
Ingredients

1kg chops

200ml plain drinking yoghurt or buttermilk

5ml dried thyme

5ml dried marjoram

10ml garlic salt

10ml prepared mustard

375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed
Method

Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.

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President Obama Grilling with Bobby Flay

Chef Bobby Flay advises the President not to take a peek before flipping his steak at the White House Young Mens Barbeque on June 19, 2009. (public domain)

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No - Fail Strategy For Smoking the Perfect Barbecue Ribs

Believe me, there are many, many ways to cook ribs. Some recipes call for the ribs to be grilled directly over a hot fire, others cooked by indirect heat on the grill, but the ribs that taste the best by far are cooked "low and slow" on a smoker.

The term "Low and Slow" refers to cooking the ribs at a very low temperature (about 225 degrees) for a long period of time (about 5-6 hours). This gives you the most tender and flavorful ribs possible.

There are several different styles of barbecue smokers available which I discuss in another article but, the style I prefer is the off-set barrel smoker. This give you a cooking chamber with a separate fire-box off to one side and slightly lower than the rest of the smoker. It's a very efficient design for this particular type of barbecuing.

Meat choice is another consideration. There are Spare Ribs which are meaty and sometimes can be tough. Baby Back Ribs, which are usually the most tender, but are smaller in size. Then there's the St. Louis Cut. These are the perfect cross between the tenderness of the Baby Backs and the larger size of the Spare Ribs. The St. Louis Style is the cut I prefer and also chosen by most of the top barbecue competitors on the circuit today.

I start by removing the membrane, or fell, from the back of the rack of ribs. The membrane is the thin, plastic-like substance on the back (or bottom) of the ribs. This is done for two reasons. First, the membrane is tough, so removing the membrane will make the ribs more tender. Secondly, it will allow for the flavors of the dry rub and smoke to penetrate the meat deeper for a better tasting product.

To remove the membrane, you simply lay the ribs on a hard surface such as a table or kitchen counter with the bone side up. Start at a corner with a fork, spoon or something sharp (I prefer a meat thermometer) and pry it up. Then with a dry paper towel, pull the membrane off. It will take some time and practice to do this efficiently, but the results will be worth it.

Once the membrane has been removed, you can apply a dry rub. Coat the ribs generously on both sides and rub it into the meat. You can either do this early and let them marinade in the refrigerator for up to 6 hours or you can put them right on the smoker. However, the longer they marinade, the richer the flavor will be.

There are as many rub recipes as there are rib recipes. But a good standard barbecue rub consists of:

1/4 cup packed brown sugar
1/4 cup smoked paprika
3 tbs black pepper
3 tbs coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper

You can adjust the amounts to suit your taste and add or subtract as you please, but this will give you a good starting point.

Once you have that done, you can fire up your smoker and give it time to attain 225 degrees. Never put the ribs on the smoker until your temperature is up and constant. If you do, you run the risk of having ribs that are under cooked, and that's never good. Now add any wood that you want to use. Hickory is just fine for this purpose, but you can also use apple, cherry or pecan wood for a different flavor profile.

I use a cooking method called the 3-2-1 method. This is the most sure-fire way to get perfect ribs every time.

You start out by smoking the ribs in the smoker at 225 degrees for the first 3 hours. After three hours, take the ribs off the smoker and double wrap them tightly in aluminum foil. But before you seal them up, place about 1/3 cup of apple juice in the foil pouch with the ribs. Place the tightly sealed foiled ribs and apple juice back on the 225 degree smoker, and leave them to cook for 2 hours. The apple juice will both flavorize and, by steaming, tenderize the ribs. Unwrap the ribs after the two hour period and place them back on the smoker for 1 more hour to finish the cooking process. You can slather on your choice of barbecue sauce at this time for an added layer of flavor.

Now it has been six hours of cooking time (3-2-1) and your ribs should be done to perfection. Take them off the smoker and coat them one more time with barbecue sauce for that shiny look that is so eye-appealing. It's really important at this point to let them rest for 5 - 10 minutes before serving to allow the meat to finish cooking and the meat juices to really kick in. Don't be too surprised at the "OOH's and AAH's that you get when you finally bring these ribs to the table. They will be a real show-stopper.

And there you have it, the No-Fail Strategy for Smoking the Perfect BBQ Ribs. Take your time and ENJOY!

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National BBQ Month Grilling

National BBQ Month. Having fun grilling.

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Burger Basics

Burger Time!!! start up those pits and throw some hamburger patties on them. With this recipe you should have them begging for seconds. Check out www.JustAddBBQ.com for more great BBQ recipes!

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Delicious and Simple Recipes

If you have a crock pot gathering dust in the back of your kitchen cabinet, there are plenty of recipes that can help you make easy meals that are not only delicious, but inexpensive to make as well. The greatest crock pot recipes are simple to make- just toss the ingredients in and let them cook all day while you're at work. When you walk in the door, you'll be greeted by the warm and inviting smell of a home-cooked meal. Here are 5 easy-to-use slow cooker recipes to try out. Most use very few ingredients, and less tender cuts of meat, so they are cheap to fix but they taste great!

With the this handy kitchen piece of equipment, simple recipes produce the best results. Soups are about the easiest thing to make, and most only require simple ingredients. For example, the tomato soup you can make in your slow cooker is so much better than the stuff that comes in a can. Just take a pound of chopped tomatoes, a pint of stock, and a chopped onion. Simmer on the low setting for about three hours, then puree it in the blender. If you like you can add fresh basil during the cook time. For creamy tomato soup, add milk before you serve. There are many more soup recipes that are ideal for the crock pot.

Most slow cooked chicken recipes can easily be made in this special pot. Also, when you make chicken this way, you get a lot of delicious chicken broth that's so much better than store-bought. Freeze it in small batches to use in other recipes that call for chicken broth. To make chicken for a slow cooked recipe, put chicken, celery, onion, carrot, and garlic in the crock pot. Cook overnight or for at least ten hours. Remove chicken, skim the fat off the top, and cool the broth to be frozen later.

Here's a yummy pulled pork recipe: In your crock pot, combine 2 cups of barbecue sauce and a four pound pork roast. Coat the meat with the sauce, and cook, covered, for six hours. You'll get enough delicious pulled pork to feed a crowd!

Chili recipes lend themselves especially well to crock pot cooking. For inexpensive chili, use dry beans (they cook especially well in the crock pot). Simmer a bag of beans and onion in chicken broth for three or four hours on the low setting. When the beans are cooked, add chicken or beef, chopped peppers and onions, and simmer for another hour or so.

There are quite a few stew recipes for the crock pot, too. Beef stew is a delicious and relatively inexpensive way to feed your family with not a whole lot of effort. Just take a pound of cubed beef, some chopped carrots, onions and potatoes, cover them with beef broth, and cook them on the lowest setting for up to ten hours. Add herbs, garlic and thyme or rosemary for even more flavor.

With these easy and cheap crock pot recipes, you can cook a tasty meal with a minimum of effort. Try one of these delicious recipes today!

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How to cook ''EASY'' char sui かんたん鶏肉チャーシュー

Today's order from Youtube is Char sui. Usually it's Pork but I used Chicken. To make Char sui in this way is so easy and it still tastes great. Ingredients I used: : 2 tbsp Mirin （大2 みりん） : 2 tbsp Sake （大2 酒） : 3 tbsp soy sauce （大3 しょうゆ） : 1 tbsp Sugar （大1 砂糖） : A little grated ginger and garlic （少量のおろし生姜＆にんにく） : 250 - 300gm Chicken or Pork （250ｸﾞﾗﾑくらいの鶏ももか豚ブロック） : Cooking string （料理糸） Microwave - 500w Today's customer at RUNNY's www.youtube.com BGM by 甘茶の音楽工房amachamusic.chagasi.com My Blog runnyrunny999.blogspot.com Thanks -runnyrunny999

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Grilled Barbecue Chicken - An Excellent Dish For Any Chicken Lover

Chicken lovers are found all over the world because it can be cooked in many different ways and they have many healthy ingredients. Chicken should be cooked in such a way that the ingredients are not lost. There are many ways to cook chicken like boiling, frying, grilling etc. It should be cooked to correct proportion so as to avoid under cooking or over cooking. Grilled barbecue chicken is one of the best recipes, which will make people drool.

Every chicken needs a good cleaning before further cooking. After cleaning the chicken thoroughly it should be soaked in hot water so as to remove the impurities if any. They are then dried with the help of paper towels. To have a barbecue flavor we use barbecue rub on the chicken which provides an excellent flavor to the chicken. It is easy to prepare the barbecue rub.

Two tea spoons of Sugar, salt, brown sugar, ground cumin, chilly powder, freshly ground black pepper; cayenne pepper and one fourth cup of paprika are taken and mixed together. This mixture is called barbecue rub and it is gently applied on the cleaned chicken.

Charcoal heating is the most important part of the making of this kind of chicken. Required amount of charcoal is heated until it is completely lit. After it is lit coal is placed over the charcoal. The cooking grate is placed over the lit charcoal and the chicken pieces which are rubbed with barbecue rub are placed over it. If we want to get a smoky flavor a little amount of burning wood or soaked chips or chunks are added to the burning charcoal.

The cooking grate should be oiled so as to avoid drying up of chicken. The chicken pieces should not be kept touching the fire as it will lead to burning of chicken. It should be gently flipped from one side to another so as to make the boiling even. During flipping the barbecue sauce should be applied frequently to give a little sticky or juicy appearance. Barbecue sauce is prepared by cooking onions and garlic in olive oil.

To this tomato sauce, tomato paste, two table spoons of brown sugar, vinegar, Worcestershire sauce 1 teaspoon dry mustard and 1 teaspoon cayenne are added and cooked for 20 minutes. It will take some 30 minutes for cooking the chicken and after applying sauce it should be cooked for another 20 minutes.

While cooking the flavor of the barbecue rub and sauce goes in to the chicken hence it will be a great delight to eat. This is always served with the remaining barbecue sauce which adds up the flavor.

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Choosing Between a Charcoal BBQ and a Gas Barbecue

Virtually 99% of the earth's best eateries opt to grill with gas and it isn't likely simply a matter of ease or to save cash on fuel. With the costs steakhouses traditionally charge, they need to be able to afford just about any fuel they really need to use. So, many ask why the best restaurants around still decide to use gas for grilling.

Charcoal makes a little bit more smoke versus gas, historically. However, whenever the charcoal is lit adequately, charcoal of good grade ends in only a little smoke.

There are various sorts of charcoal to buy for out of doors charcoal grilling purposes.

Beef drippings are usually water, fat and protein. they can also consist of anything extra you've added, for example a marinade or sugars in your BBQ sauce. Whenever drippings strike the temperature supply on the grill ( the coals, lava rocks or other heat supplies of a grill ), they then vaporise. Some of those drippings basically condense over the meat and some of those drippings penetrate on the meat.

Virtually all gas grills protect the particular flame jets with metallic discs, lava rock and ceramic rocks which work to radiate the heat needed to cook the meat.

One of the main focuses when considering gas grilling against charcoal grilling is the flavor of cooked beef. At-home grilling cooks who attempt to use self-igniting charcoal or charcoal liquid to quickly start their charcoal coals can regularly smell an objectionable petrochemical odor in the course of ignition. To get round this horrible taste in your gas grilled foods, simply utilise a charcoal chimney or even a power charcoal starter. Pros in gas grilling most frequently suggest the chimney since it is quicker, less troublesome and demands no electrical outlet.

If you regularly use your grill for extended low cooking or gentle smoke roasting you will uncover a more obvious difference in flavor, dependent on if you employ a gas grill or a charcoal grill.

The combustion gases coming from charcoal when mixed together with smoke coming from timber waste or perhaps pieces on a charcoal grill can create a unique flavor that is very reminiscent of traditional southern barbeque. When slow cooking on a gas grill, the result is way more bacon-like in flavour. However honestly when you're directly cooking beef on either gas or charcoal grills, there should be exceedingly tiny distinction in taste.

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Montara Mike Cooks Chile Sauce and BBQed Chile Chicken

Montara Mike Cooks a Chile sauce that can be used with many different meats and cooking methods. Then the chile sauce is used to BBQ some chicken. Chile Sauce: 2 Cascabel chiles 3 Guajillo chiles 2 Ancho chiles 2 Puya chiles 2 Nuevo Mexico chiles 2 Chile Negro ¼ cup vinegar 2 cups chicken broth 1 ½ tbls Cumin 1 ½ tblsp Mexican Oregano Ground 1 Chipotle chile with adobo sauce (seeded) ½ onion 1 large Jalapeño Handful of of cilantro 1 heaping tblsp kosher salt

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Chuncheon (Korean) alfredo

A former ESL teacher from Chuncheon, South Korea, makes a spicy Korean-style Fettucini Alfredo, by adding dak-kalbi sauce (Korean spicy/sweet chicken BBQ sauce) to the usually mild alfredo sauce. 강원도 춘천의 전직 ESL 영어 선생님께서 부드러운 알프레도 소스에 맵콤달콤한 닭갈비 양념을 넣어, 한국 스타일의 매운 페투치니 알프레도를 요리합니다. (translation courtesy of BusyAtom.com) For more information about this video, go to koreanforniancooking.blogspot.com For April 15, 2008: #47 - Most Discussed (Today) - South Korea #1 - Most Discussed (Today) - Howto & Style - South Korea #3 - Most Discussed (This Week) - Howto & Style - South Korea #45 - Most Discussed (This Month) - Howto & Style - South Korea #15 - Most Viewed (Today) - Howto & Style - South Korea #34 - Top Favorites (Today) - South Korea #1 - Top Favorites (Today) - Howto & Style - South Korea #14 - Top Favorites (This Week) - Howto & Style - South Korea #73 - Top Favorites (This Month) - Howto & Style - South Korea #22 - Top Rated (Today) - South Korea #1 - Top Rated (Today) - Howto & Style - South Korea #1 - Top Rated (This Week) - Howto & Style - South Korea #16 - Top Rated (This Month) - Howto & Style - South Korea #90 - Most Viewed (Today) - Howto & Style - Hong Kong

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How to Poach the Perfect Egg

Many people shy away from making poached eggs, because it is "messy", but in reality, it is a quick way to cook an egg. I found the trick to be, keeping the water as still as possible. You don't need to stir it around, or make a "whirlpool" like my dad used to! This just creates a lot of messy whites floating around in the water, which is not too appetizing!

Poached eggs, can be made ahead of time, they are versatile and can be eaten for breakfast, lunch, or a light dinner, and are high in protein. Here are a few basic steps to create great poached eggs:

1. Heat at least two inches of water in a twelve inch fry pan (with sides) using the medium setting until you can see bubbles on the bottom of the pan.

2. Crack a large egg into a separate bowl, and when the water starts to boil (tiny bubbles) pour your egg from the small bowl into the water, being careful not to break the yolk.

3. Don't touch them, let them cook until the white is just set but the yolk is still runny, which usually takes about 3 to 4 minutes. (Don't have the heat up so high you have a rolling boil, just a gentle tiny boil, where the bubbles are just breaking the surface) You may need to use a spatula, if the egg sticks to the bottom of the pan.

4. Using a large slotted spoon, take the egg from the water, and if you are going to eat it right away, take the egg and the spoon and sit it gently on a paper towel to absorb excess water. (You don't need your eggs swimming around on the plate!)

5. Did you know that you can store poached eggs in the fridge for up to three hours. If you do this, and then want the egg heated again, just heat some water in a skillet, and gently add the poached eggs back to the water and they will heat back up in approximately 30 seconds.

You can use them in salads for lunch, or on toast for breakfast. Eggs are one of nature's most perfect foods, and by poaching them, you are controlling the fat you add to your meal.

A great way to serve them (my favorite) is to light spread cream cheese on whole grain toast, and then add a couple of poached eggs.. This tastes great! You could also add a slice of tomato, or any vegetable you have left in the fridge.

Poached eggs are a great dinner, when you just don't know what to eat.. Always keep eggs handy, and you will always have a meal.

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How To Write A Recipe

It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a "sub assembly" before the preparation into the final assembly.

Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it's sub assembly state until you're ready to serve then throw everything together and give it a blast.

I'm a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn't until last year that a friend suggest I should "bottle" my knowledge and share it but my confidence wasn't too great because first of all I'm not a professional chef and second I've never written a recipe.

I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. All it took then was to think about how I prepared the meal and write it down.

One thing that really frustrates me is when there's no clear information about how long the recipe is going to take, admittedly it's not that important for barbecue recipes because the BBQ cooking is part of the fun and if you're into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What's really annoying is when you get half way through a recipe and then see the words "put the mix to one side and marinate overnight".

So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it's essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.

There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn't make sense because I like to see the ingredients together that get mixed together. For example if we're doing a rub then I would prefer to see all the rub ingredients listed separately, this way it's clear to read and I don't forget anything. That's my way, you may have yours but if together it brings more great recipes to the internet then hopefully we're onto a winner.

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Wildflower Honey For Allergies, Sneezing, Itchy Eyes, Congestion and Asthma

After having a major reaction from an allergy injection which resulted in the development of asthma, I started looking for alternative ways to approach my health. I am allergic to everything under the sun and have been known to sneeze all day, break blood vessels from fiercely rubbing my itchy eyes and go through a whole tissue box in one day. All of these symptoms are part of my immune system's reaction to allergens. At the suggestion of a vendor at the local farmer's market, I began taking a tablespoon of Wildflower honey everyday. It took less than two weeks for my body to start feeling the benefits.

The reason Wildflower honey works is that it gradually vaccinates the body against allergens. Like allergy shots, it desensitizes the body and increases the tolerance to allergens. Honey consists of some of the same pollen spores that allergy sufferers react to. Introducing your body to these spores by eating honey decreases the occurrence of an immune system response, such as histamine. Honey exposes your body to allergens, reducing symptoms such as runny nose, sneezing, itchy eyes, congestion and asthma.

It is important to buy honey that is harvested within a short radius from your home. Also, it is more effective to take honey that has been made in the current season. Purchasing a fresh jar of honey at the local farmer's market is always the best option.

If you are using it to rid yourself of allergies, be sure to buy Wildflower honey. Take it alone and do not alter the temperature by mixing it in hot water or tea.

Besides using honey to help your body overcome allergy symptoms, it will give you more energy. It is great to take if you have a sore throat, as it kills the bacteria which attributes to a sore throat.

If you substitute honey for sugar when baking bread, it will stay softer for a longer time and will taste better. It stops nitrosamines, a carcinogenic, from forming in barbecue sauce when used in lieu of sugar. Tasting twice as sweet as sugar, you can use half the amount, which means using half the amount of carbohydrates.

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GUY DRINKS TOXIC SLUDGE

Chris drinks a mixture of hot sauce, salt, pepper, BBQ sauce, ketchup, coca-cola, and several other things that I'm forgetting. Apparently his stomach is made of steel... Filmed at Steak and Shake

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Great Barbeque Recipes - Apple Smoked Spareribs

When it comes down to making an impression at the home barbeque, there is nothing better to offer your company a pile of tender, carefully smoked, spareribs.

Here is one of my all time favourites. It will do very well on a summer evening with family or friends and nobody will ever question your grilling skills again when they have tasted this mouth watering smoked spareribs recipe.

Here's what you need:

Apple Smoked Barbecue.

2 spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce

Preheat the oven to 400F. Rub the cinnamon, cloves and pepper into both sides of the ribs. Place the ribs on a wire rack on a baking pan. Bake for 3 hours until the ribs are tender.

Soak the wood chips in water for about 30 minutes. Prepare the grill. Place the apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

For the barbecue sauce:

2

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Mouth-Watering Food Ideas to Cook on Your Camping Grill

Are you going on a camping trip? Then you are probably excited about so many things such as the splendid views, the thrilling activities to do (think hiking and bird watching!), and of course, the feast of delectable grilled food that you and your family (or friends) would be whipping up on your Coleman grill.

So you can begin savoring for these dishes, here are some great food ideas you can cook during your camping vacation.

Amazing Kabobs

For this grill favorite, you need to have diced chicken or steak, diced vegetables (white onions, bell peppers, mushrooms, and tomatoes), and skewers. Before the camping trip, pre-cut the ingredients into square shapes that are just enough size to fit into the skewers.

Place the meat and vegetables in separate zip lock bags with marinade that consists of soy sauce, a squeeze of lemon, and herbs like thyme and rosemary. Once you get into the camping site, put the meat and vegetables into the skewers and begin grilling!

Pizza Hawaiian Delight

Bring one premade pizza crust, a can of pizza sauce, slices of salami and bacon, a bag of shredded mozzarella cheese, a can of pineapple chunks and some tin foil. Spread the sauce of the crust and sprinkle the cheese on top of it. Lay the salami, bacon, and pineapple all around it.

Place the crust over the grill and wait for about ten to twelve minutes or until the cheese has already melted. Depending on your personal taste, you can also add in other ingredients such as mushrooms, onions, bell pepper, and ham for this recipe.

Burgers Galore

Ingredients for this recipe include ground chunk, cheese, tomato, bacon, buns, onion, garlic, salt, garlic salt, pepper, and lettuce. Roll ground chunk into medium sized meatballs. Add in some chopped garlic and onions.

Flatten the meatballs into patties. Season with salt, pepper, and garlic salt. Place the patties on the grill and grill away. Once you are done, cook the bacon. After this, place the patties in the buns together with the bacon, cheese, lettuce, and tomatoes. Voila, a burger feast!

Spicy Tacos

For this, you will need ground beef, tomatoes, white onion, tacos (either soft tacos or tortilla chips), cheese, and a bottle of garlic sauce. Cook the ground beef on the grill using a flat pan.

Be sure to drain the fat and then place all the other ingredients in a zip lock bag together with the ground beef. Shake well and then place the mixture inside the soft tacos. Delightfully zesty!

Yummy Barbecue Chicken

At home, marinate the chicken in barbecue sauce. At the campsite, grill the chicken and baste some sauce over it. Be sure not to use the same sauce that you marinated the chicken with. Serve the chicken with corn bread, mashed potatoes or green salad.

Going on a camping trip means you can enjoy the breathtaking views, immerse yourself on the beauty of nature, and do wonderful camping activities like hiking, trekking, and playing outdoor games. But another thing you are probably looking forward to is the great food feast headed your way.

These ideas would surely make this feast more memorable. Be sure to bring all the cooking camping accessories needed to ensure that cooking will be a success.

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Brontosaurus Bones - Monster BBQ Beef Ribs!

Truly great BBQ beef ribs are as easy as 1-2-3. But, we'll get to that in a bit.

I grew up in Texas, and I remember once as a boy, my family went to dinner at a chain restaurant called Victoria's Station. It was a classic 70's chain, where diners actually eat in an old rail car. Great stuff for kids. It was a prime rib place, but on the menu they also featured beef ribs- probably as a byproduct of cutting their own prime rib. All I remember is that they were huge: full of meat and sticky with sauce. Ever since then I have been on a quest to make great beef ribs. In the case of these ribs, it is not so much the cooking the rib as it is finding a suitable rib to cook.

In Steve Raichlen's book, The BBQ Bible, he writes about making beef ribs - so called dinosaur ribs by using back ribs from the grocery store. While I like this book for the most part, I couldn't disagree more with his recipe. He is not alone in recommending back ribs for a beef ribs recipe. On the surface it seems logical: they are cut from the prime rib so the meat will be tender and flavorful. But have you ever seen these ribs? They are nothing but bone with a little meat thrown in! You can't blame the butchers- they are trying to get as much of the prime rib off as possible to sell at a higher price. But you can have great ribs! I mean the best beef ribs ever- I call them Brontosaurus bones.

All you have to do is look for - beg your grocery meat manager to order for you - are beef ribs # 123B. This is the code from the National Meat Processors guideline (NAMP) for a 3 rib rack of ribs cut from the chuck. I am not kidding when I tell you this took me years to find, and experiment with this beef ribs recipe, but I am a bit slow.

You want these for a few reasons: the chuck, while tougher is more flavorful as it is a working muscle and is high on beefy flavor. And did I mention they are huge? In fact a 3 rib rack weighs about 15 lbs before cooking! Enough to make you cry like a baby. (these ribs are the same as "short ribs" in the store that are popular for braising)

If you can get your hands on these ribs, here's how to cook them: If you smoke them, you will need to smoke these for a while - if you keep the rack whole, they take about 12 hours at 200 degrees. If you cut them into individual ribs, they take about 8 hours. If you don't have a smoker, or don't want to deal with smoking this time of year, use you oven. Put the ribs in a hot oven- 450 or so for 45 minutes or so to develop a bit of a crust, then wrap in foil and continue to cook in a low oven- 2000 degrees. Cook them for 8 hours or so, or more, to your desired tenderness. I like a little fight left in the meat, but some prefer them to be fall apart tender.

What about a fancy rib rub? Don't bother! There simply is no better rub for brisket, these ribs, steaks or any beef product than: kosher salt and pepper. Period.

Like Brisket, big cuts require a lot of seasoning, so go heavy - you have a lot of internal surface area to cover. At my old BBQ joint it was rare for anyone to eat more than 1.5 of these. These are Bovine Bliss!

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peachofmeat Brett keane Howdaworldtwerks BBQ sauce MY FACE SPace BOOK I just stuck Videos together I did not think there would be a part where it said Shut up brett keane Its just a Coincidence i was kinda hopen for it too say Face book makes my brain hurt

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How to Cook Great Smoked Barbecue Chicken

Have you ever gone to a barbecue event and your mouth was ready for smoked barbecue chicken and the chicken was dry, underdone, or just plain burnt? Chicken does not have to be that difficult. Barbecue chicken can be succulent, sweet and full of smoked barbecue flavor. There is a secret to good chicken and it is based on a very common ingredient. Most people just don't know about it. The secret ingredient is salt. The salt combined with water makes a brine. So the secret is out, to have great barbecue chicken need to use a brine.

Another word commonly used for brine is a marinade. Before we come to use you must distinguish between a marinade and a brine. We generally consider a brine a solution of salt, water, and sugar. A marinade can be any other type of liquid. Four barbecue chicken a brine is best.

A marinade will enhance the flavor of the meat and keep it from drying out. A great marinade is Italian salad dressing. It makes a super chicken marinade. When you do use salad dressing for marinade just make sure that you marinate it for at least eight hours.

A brine is simply a solution of salt, water, and flavoring ingredients. Those ingredients can be almost anything. It's just up to the cook's imagination. One of the best brines for chicken is a solution of salt, water, and sugar. The brine solution actually helps to increase the moisture level in the meat. Brining involves a process of osmosis and diffusion of a concentrated solution. The solution has a natural tendency to go from a higher concentration to a lower concentration moving the water molecules into the cells of the chicken flesh.

What happens is that the volume of water in the cells actually increases. During the cooking process much of the water is retained in the cells, this makes the meat juicy (moisture retention). If you have included spices in the brine solution then this will add flavor to the meat.

In fact, a brine works so well for barbecue chicken you have to really wonder why the tech eight is not more widely known.

These are the steps or great barbecued chicken:

Make sure the chicken is clean. Wash thoroughly under running water. Wash all of the chicken parts especially legs and thighs.
Rub the chicken pieces down with mayonnaise, mustard or olive oil. Sprinkle on your favorite dry chicken rub.
Prep your smoker to about 250 to 275°.
Make sure that you add water soaked wood chips just before putting the chicken on.
Cook the chicken in the smoker for not more than 1 1/2 hours.
Check the chicken's temperature with a meat thermometer. You want an internal temperature of about 160 degrees. When checking avoid touching bone.
When the chicken approaches 150 degrees take the chicken out of the smoker and wrap in foil. Return the chicken to the smoker for about 40 minutes. Keep checking the temperature. This time can vary depending on the internal chicken temperature.
Remove the chicken from the smoker and sauce with your favorite barbecue sauce. Wrap the chicken up again and place back on the smoker for an additional 5 to 8 minutes.
Take the chicken out of the smoker and let it rest for 15 minutes.
You are now ready to serve.

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Hot Barbecue Sauce - My Top Ten List

Barbecues have always tasted good and now that they have generous sprinklings of the highly seasoned barbecue sauces to spice them up, they taste all the better. Traditionally barbeque sauces have been a perfect blend of sweet, sour and spicy flavors, but a recent trend shows that people like their steaming barbecues, meatloaves meatballs and other foodstuff with a dash of hot barbecue sauce. As always, the base continues to be tomato but now the hot barbecue sauce has a hot, spicy flavor that lingers hours after you have had your share of a bbq.

Based on hot peppers of the capsicum family such as chilly peppers, red peppers, tabascos, habaneros and paprika, each hot barbecue sauce smells and looks as good as it tastes. The heat index of a hot pepper sauce depends on its hot pepper ingredient.

My top 10 favorite hot barbecue sauces:

Mad Dog Ultra Hot - David Ashley uses only the best ingredients in this world famous sauce from Boston. He added plenty of heat to this one.

Jake's BBQ Sauce - Inferno - This sauce is hot and scrumptious. There is no escaping from heat of habanero peppers and jalapeno peppers. Daring if you are, get to the bottom of Jack's BBQ Sauce - Inferno.

Sticky Fingers Habanero BBQ Sauce - The barbeque sauce, is a winner all the way - winning hearts of customers Sticky Finger's took their Memphis Original Barbecue Sauce and turned up the heat with habenero and other peppers for a kicked up flavor sure to please chili heads everywhere!.

Worlds Most Dangerous BBQ Sauce - A real treat for the ultimate barbecue experience, this pepper sauce has pure honey and natural maple flavor added to it for a perfectly mouth-watering recipe.

Big Bob Gibson - Red Habanero BBQ Sauce is a perfect head-turner. Perfectly complimenting the flavors of all broiled meat, the Big Bob Gibson has been a National Award Winning BBQ sauce for many years.

Habanero BBQ Sauce From Hell - A hot barbecue sauce promising an outlandish experience, it is a perfect condiment and a barbecue blaster.

Pappy's XXX White Lightnin' BBQ Sauce - Another barbequeue sauce of the hot genre, it makes for a wholesome experience - ranging from an initial sweet taste to an intermediary sourness followed by the distinct habanero fire. You cannot just stop falling in love with this hot barbecue sauce even after your nose starts running and your eye starts watering.

Scorned Woman Fiery BBQ Sauce - You know what they say "Hell hath no fury like A scorned woman". This sauce is hot and delicious.

HillBilly Home Brew BBQ Sauce - Hillybilly Home Brew BBQ Sauce is a thick and delicious BBQ sauce straight from Louisianna. It is hot enough with a special concoction of hot peppers and spices.

Jack Daniels BBQ Sauce - Hot and Spicy! - This family recipe was created around the turn of the century, almost five generations ago. The old folks wanted a distinctive flavor and realized that local Tennessee whiskey was the answer.

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Cooking Supplies and Battling the Winter Blues

Today is January 15, 2007 and I just lived through another power outage. This is the third one in the midwest in the last six months.

The first in July, lasted 8 days and the temperature outside was a balmy 98F Plus. No air conditioning, no refrigeration, no power for even a fan. The second, in late November, missed me for which I am extremely grateful. This latest outage was due to an ice storm on January 12, 2007 and over 150,000 homes in my area were without power. At last check there were still some 80,000. Lucky me, I was one of them. Also, Lucky me, I got my power back in less than forty eight hours.

Again I realize that most of you think I am just ranting but there is a point to this rambling.Sitting in my freezing home by myself - I sent my family to relatives homes - I realized how much I miss the taste of BBQ. I miss the backyard gatherings with family and friends and I cannot wait for the warm spring and hot summer when I can fire up the pit and cook up whatever my heart dictates - ribs, chicken, pork steaks (for those that are unfamiliar this is pork shoulder or butt cut into steaks - 3/4 inch thick is best), burgers, simple hotdogs. Potato salad & cole slaw, watermelon, beer and wine coolers. I am ready. Winter is just too dreary.

I can sometimes satisfy the urge with an electric indoor grill that I have had for years. While it is not the same as a charcoal grill (I prefer charcoal over propane) it does satisfy a need when you combine it with your favorite BBQ sauce, be it bottled or home-made. Now, just for you, if you do not have access to an indoor grill, I am going to give you my absolutely favorite recipe for getting past the BBQ urge in winter. Your can do really great BBQ chicken in the oven:

2 1/2 to 3 lbs. of chicken pieces - either a whole chicken cut up or pieces of your favorite parts - I usually use thighs & drumsticks as I prefer the dark meat
salt & pepper to taste
1/3 cup water
1/2 cup ketchup - use jalapeno ketchup if you want to spice it up a bit
2 Tablespoons brown sugar
1 Tablespoon of either Dijon or Hot Sweet mustard
1/4 cup cider vinegar
1 Tablespoon Worcestershire sauce
1/4 teaspoon dried red pepper - like cayenne - if you want a little heat.

Heat oven to 400deg F. Arrange chicken pieces in a deep baking dish and season with salt and pepper if desired.

In a bowl combine water, ketchup, brown sugar, vinegar, mustard, worcestershire sauce, and red pepper if desired and pour over chicken pieces.

Bake about 45 minutes, uncovered, then tip the baking dish and skim off the fat.

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BBQ Pizza

BBQ pizza, in most cases chicken is easy and addictive. This bbq pizza recipe uses the oven, but you can easily use a bbq grill. Also, this barbecue pizza uses a fresh dough, but if you don't have time
or are just that lazy, use a pre-packaged pizza shell like Boboli, or foccacia. Either way, the finished product will be far superior to delivery pizza at a fraction of the price.

And, if you use a pre-packaged shell, this recipe can be done in as little as 15 minutes! No matter which dough you choose, you will still have that kitchen pizza smell that will get the kids running.

Finally this bbq pizza uses a secret ingredient- a creamy garlic sauce that blends with the bbq sauce- really really good.

If you do not have one, I highly recommend a pizza stone- they really improve the finished product.

Pizza Dough (skip down if using a pre-done shell)

8 oz. warm water (100 degrees)
1 package yeast

1 tsp kosher salt
1 Tbs. olive oil
1 tsp sugar
3 cups flour

Mix yeast and water and sugar together until dissolved. Let the mixture sit for about 10 minutes until a froth forms.
Put the rest of the ingredients in a food processor bowl. Process while pouring in the water.
The mixture should form a sticky ball that pull away from the sides. Remove to an oiled
bowl and let rest in a warm place for 30-45 minutes.
Remove and cut the dough into to equal pieces. Work the dough in your hands to form a ball. Set
balls again to rest for 20 minutes.
Preheat oven to 500 degrees. If it goes higher, do it! I cook mine at 550 degrees.
On a floured surface roll the balls into approximately 12" discs or ovals or amoebas. Who cares? It's your pizza.

Now let's top the bbq pizza:

Barbecue Pizza toppings:

1.5 cups cooked chicken mixed with approximately 1/2 cup of your favorite bbq sauce
Sliced red onions (very thin)
2 cups mozzarella or jack cheese
BBQ sauce ( approx 2/3 cup)

Garlic Sauce (optional)

For garlic sauce, mix 3 cloves crushed garlic with about 1 cup mayonnaise. Thin out with about 2-3Tb. water)

Cilantro

First, put about 2/3 cup of bbq sauce on the shell and follow with about 1/3 cup of the garlic sauce. I use squeeze bottles as they make it easier, but you can use a spoon or your fingers.

It should look like a Jackson Pollack painting.

Next lay down the cheese, sprinkle the chicken on top and finish with the onions. The onions will cook and not be very sharp, but put as much as you'd like. Slide your pizza into the oven and bake.

For raw dough: 12 minutes at 550 degrees.
For a pre-cooked shell about 8 minutes.
It's your pie, so let it go as long as you'd like.
Remove and sprinkle on cilantro!

Mangia mangia, cowboy.

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Kids Can Make Pizza!

Just about any time is a good time for kids to make pizza, don't you think? Here are some steps to help create a positive pizza-making experience for you and your children.

Plan it out ahead of time and talk it over with your kids. Give them options - kids love choices. What exactly do they want their pizza to be? What do they want on it? Do they want it baked on a cookie sheet and cut in squares? There's no one type of pizza, and they may even want to make a couple of different ones. Maybe they'll invent their own signature pizza!

Start with the crust. There are simple recipes for crusts in your favorite cookbook that kids can easily do, but if that seems like too much, grab a ready-made crust from the supermarket. Help may be needed to get the dough spread out evenly with the homemade crusts. The kids will get better at it the more they do it. There are some tricks to help them such as greasing or flouring their hands first, and letting the dough rest halfway through the stretching-it-out process.

The next step is the sauce. It doesn't have to be from scratch, nor does it have to be traditional pizza sauce. It can be a bottled pizza sauce, alfredo sauce, barbeque sauce, pesto sauce, or olive oil glaze. Let your child decide.

Third in line is the cheese. It's like the glue that holds the toppings onto the saucy crust. Your child can sprinkle mozzarella, or experiment with provolone, feta, gorgonzola, or parmesan.

Don't forget the all-important toppings. Kids have their standard favorites but let them know there are more toppings available and they can taste pretty good! Again, they can use their wonderful imaginations.

Here are some ideas for toppings:

Vegetables
green onions, garlic, red peppers, potato chunks, asparagus tips, red onion slices, broccoli, cherry tomatoes, sun-dried tomatoes, fresh spinach, red onion slices

Herbs
oregano, basil, rosemary, cilantro, dill, parsley, sage, thyme

Meats
hamburger, sausage, pepperoni, grilled chicken, Canadian bacon, breakfast bacon, ham, taco meat

Help your child be successful with the pizza-making process by assembling all the ingredients before they start. Depending on their abilities in the kitchen, plan on helping with the washing, chopping, and cheese shredding.

Before they know it, the pizza will be out of the oven and on the table ready to be devoured. Your kids will be proud to serve up their signature creations. Maybe every other Friday will become pizza night at your house.

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Foods to Prepare For a Picky Eater

Picky eaters come in all ages. You may be dealing with a fussy two year old or a spouse who cannot tolerate green vegetables. Either way, you can choose to hide vegetables in your meals or you can increase their nutrition levels by tweaking what they eat in many different ways, with or without their knowledge.

Many parents opt to hide vegetables in other meals. They may add shredded zucchini in the spaghetti or make pink pancakes using beet juice. Others may choose fortified breads or pastas or choose whole wheat options. While some experts believe that hiding vegetables in foods is wrong, it has long been used by parents as a way to sneak better nutrition into their kids' dinners. It also works with many adults who will happily eat a meal if they do not know what is in it.

Some studies are now suggesting that it is a normal part of development for children to go through a picky eating phase. Pediatricians may now tell parents not to worry so much about balancing each meal; they suggest that over the course of a week, a child's diet will tend to balance out. As long as a child is full of energy, growing properly and happy, their diet will adapt as they get older.

New studies are revealing that picky eating may be genetic, at least in part. They also suggest that it is perfectly normal for a person of any age to be reticent about eating something new. Repeated exposure to the new food is the key. It may take between five to fourteen days for a new food to be accepted, even when the new food is provided on a daily basis.

Adult picky eaters can be just as obstinate when it comes to eating a balanced diet. Finding additional ways to flavor a salad, for instance, may help make the food more palatable. Small steps may be required to make diet changes work rather than making a huge, radical change all at once. If they are not averse to adding vegetables to recipes where they will not be noticed, it may work very well.

Recipe for BBQ Pulled Chicken in the Slow Cooker

Added zucchini and oat bran boost the nutritional value of this fun meal.

What You Need

1-1/2 cups BBQ sauce
1 cup raw grated zucchini (peel before grating)
1/4 cup broth (vegetable or chicken)
2 Tablespoons oat bran
4 skinless chicken breasts on the bone
6 hamburger buns (whole grain if possible)
How to Make It

Mix the BBQ sauce, oat bran, broth and grated zucchini in your slow cooker. Add the chicken breasts and toss to coat them in the sauce.

Cover the cooker and cook for 5 hours on the low setting or 2-1/2 hours on the high setting. Do not remove the cover while cooking.

When finished, remove the chicken and shred the chicken from the bone using two forks. Toss the meat with the remaining BBQ sauce. Serve the shredded chicken on toasted hamburger buns.

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Fall off the bone BBQ Ribs

This is my simple recipe for BBQ ribs. The meat is fall off the bone tender and they are easy to make. Hope you like them. I think a little satire is always good for a Youtube video. This is for people who don't have a smoker or don't want to spend 4-8 hours of their life nursing one. **The liquid smoke instead of water doesn't work. I didn't try it before putting that suggestion in the video but have since. If you want more smoke flavor add it to your bbq sauce at the end.

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Barbecue in Your Crockpot - Easy Shredded Barbecue Pork Recipe

Save money on dinner tonight by using your crockpot to make your own shredded barbecued pork. This recipe, along with my special homemade barbecue sauce, is not only delicious but easy to prepare.

Slow cookers are great for budgeting both time and money. Cooking in a crockpot will tenderize less expensive cuts of meat and energy use is low too because a crockpot takes less energy to create a tasty meal than baking it in your oven.

With a little planning ahead, crockpots can save you lots of time in answering that age-old question ; "What's for dinner?"

How to Make Shredded Barbecue Pork

Start with a four pound pork roast. Place it in your crockpot with a sliced onion and enough water to fill 2/3 of the slow cooker. Season with salt and pepper, Cover and cook pork on low for 8 to 10 hours.

While the pork roast is cooking, prepare this homemade barbecue sauce, a favorite recipe of my grandmother's.

Ingredients for Barbecue Sauce

2 tsp margarine
1 medium onion chopped
1 Tbs Worcheshire sauce
2 Tbs vinegar
4 Tbs brown sugar
4 Tbs lemon juice
1 tsp dry mustard
1 c catsup

Melt margarine or butter over low heat. Add other ingredients and blend.

Once you've made your barbecue sauce, refrigerate until the meat is done.

When your pork roast is finished cooking, take it out of the slow cooker and throw away the water and onions.

Let the pork cook and then, using a fork, pull the meat apart. Once you've shredded all the meat, return it to the crockpot. Add the homemade barbecue sauce and mix thoroughly with the shredded pork.

Cook on medium for 1-3 hours, or until the onions are soft.

Serve the shredded barbecued pork on a large, whole wheat bun with baked beans and a salad for a complete dinner idea.

© Copyright 2008 by Joan Jones

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Pig Roast

my buddy bought a La Caja China roasting box and cooked a 60lb pig this summer. what a treat! Below are the details of how he did it! ________________________________________ Recipes used -- Caja China's Mojo sauce (on their website). Bobby Flay's cuban sauce for caja china (awful). Standard carolina BBQ sauce (vinegary) after throwing out Bobby Flay's. T-minus 24 hours - Picked up pig, stored in a plastic garbage bag with 6 bags of ice in a large, clean trash can. Pig was very fresh, still had a pretty high internal temperature. (At this point we should have injected it with the marinade. The pig was plenty moist without a brine, but it didn't get much of the mojo flavor) T-minus 9 hours -- Made Mojo injection sauce recipe. Made Bobby Flay's cuban sauce, but thought it was disgusting so threw it out. A cup of olive oil!? Bleh. Removed pig from trash can and placed on foil lined table. Injected marinade and removed eyes (Get your butcher to do this if possible). Covered with plastic trash bags and bags of ice. Internal temperature read 56 degrees, it had dropped around 20/30 degrees overnight (I was concerned it hadn't dropped more, but this was a big piece of meat). T-minus 7 hours -- Removed ice to try to bring it up to 70 degrees by the time we started cooking. T-minus 3.5 hours -- Thigh had come up to 65 degrees, close enough. Cooked according to directions on side of cooker. Fired up the "smoke pistol" with apple wood pellets (purchased from the Caja China). This ...

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Gwildor drinks barbeque sauce

From Masters of the Universe, the scene where Gwildor eats stolen chicken and ribs alongside Man-at-Arms and Teela

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BBQ Salmon - Low Fat Cooking

Low Fat Cooking Salmon or Trout the easy way on the BBQ or fry pan. Cooking Salmon this way ensures the fish fillet will not fall apart when its turned over and this allows for even cooking. I usually always cook Salmon this way now. I find it tastes better than fillets served at restuarants which tend to be grilled and a little dry. Some chefs at restaurants try to compensate for that by smothering the fish with a fatty sauce. I think the Salmon tastes better when cooked in its own fat and lemon juice then no sauce is required. If you want to dress it up, a lot of people like the Salmon served on a bed of mash potatoes. Also a Salmon fillet will cost anywhere from $15 to $30 at a restaurant but if you buy the fillet and cook it yourself you'll probably only spend about $5.

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Learn To Cook Tender Juicy BBQ

bit.ly Learn To Cook Tender Juicy BBQ. Be The Hero Of Your Next Cook Out! We give you all the details like... * Very detailed and exact recipes to cook championship ribs, butts, chicken and brisket. Each one is cooked differently and is explained in it's own chapter. * Cookers - the different types and how you can slow smoke on anything from a professional offset smoker to your old trusty Weber kettle grill and everything in between. * How your wood choice will impart that sought after smoke flavor and smoke ring. * How marinades, brines, and injections will improve the quality of your results. * You have to use rubs... your meats will be bland without them. We tell you all about them. And Much More! Take Action! & Click Here bit.ly

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Hajos Fitnessküche 05 - Rostbratwürstchen mit Kartoffelsalat

Zubereitungszeit: ca. 15 Minuten Zutaten für 1 Portion: 3 mittelgroße Pellkartoffeln 40g Feldsalat 60ml Walden Farms Italian Dressing 2 Roastbratwürste 2 EL Olivenöl 30ml Walden Farms Berbecue Sauce Und so wirds gemacht: 1. Die Pellkartoffel etwa 20 Minuten bei mittlerer Hitze im Kochtopf gar kochen. Das Kochwasser mit Kümmel und Salz bestreuen. Danach die festkochenden Kartoffeln pellen und etwa 30 Minuten abkühlen lassen. 2. Die abgekühlten Pellkartoffeln halbieren oder vierteln und in dünne Scheiben schneiden. 3. Den Feldsalat gründlich im Wasser waschen und etwa 3 Minuten im Wasser liegen lassen. Dadurch sollen die Bitterstoffe (zB Nitrat, Oxalsäure) im Salat reduziert werden. Den Feldsalat auf ein Sieb zum Abtropfen geben und anschließend mit dem Messer klein schneiden. 4. Die Kartoffeln und den Feldsalat in eine Schüssel geben und mit den Walden Farms Italian Dressing gut vermengen. 5. Die Bratwurst auf einer Seite mehrmals einschneiden und im heißen Öl etwa 5 Minuten bei mittlerer Hitze braten. Die Bratwurst gelegentlich wenden. 6. Den Kartoffel-Feldsalat und die Grillwurst zusammen mit der Walden Farms Barbecue Sauce auf ein Teller geben und servieren.

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"Fool" Snippet - Original Song by rusoul

CHUP POR YOU!! Hey guys. Here's a little snippet of a new song I like to call "FOOL" Everyone's been in a place where you've put more into a relationship then the other person. For a good while you're pretty much the fool, stupid enough to put all your time and effort. Sooner or later you figure it out, and finally run for the door. I have the 2nd verse down, where she ends up w/ another dude that does the same, now look who's the fool! :) That's a little story of the song. Hope you guys like it!! enjoy!! *Russ-soul* Twitter me -- Twtter.com/rusoul Myspace me -- Myspace.com/rusoul (For booking) && Facebook me -- look up RUSSY ISBERTO or Facebook.com/rusoul :) Lyrics: VERSE 1: Do you really think i'm that naive Maybe it's because I didn't even speak Causing you to think that it was all okay But now it's my turn, to say all that i have to say Cause you don't deserve, the love i have to give Not like you had my love anyway You're like...another day that passes by easy to forget you can see why Pre Chorus: You can keep on searching But you'll never find Another one so stupid to give up their time to love you stupid enough to love you CHORUS: I wasted all my time trying to make you smile (Yes, I was a fool) When all you did was turn your back and make me cry (Girl you really got me fooled) And now it's time to take my love and say goodbye (Now look who's this fool) So goodbye for nothing, now look who's the fool

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Savor The Secrets Of Jamaican Jerk Sauce

Jamaican Jerk is a special jerk type cooking offered from Jamaica to the rest of the world. Jerk cooking is almost a 250 years old style of authentic Jamaican cooking. It was brought in slaves to Jamaica. Jamaican Jerk sauce is special for the fresh spices from Jamaica, which are world famous for its natural oil and aromatic contents and are low on cholesterol content compared to other spices. The combination of spices increases the appetite for Jerk food and the traditional way of serving calls for Jamaican festivals.

The Jamaican Jerk sauce should be refrigerated to get a long shelf life. To make it spicy, you may even add any hot pepper sauce of your choice. Jerk sauce is special for its blend of spices, which reflects the sweet, spicy, hot and charismatic lifestyle of Jamaica. The blend of spices gives the jerk sauce a very special pungent taste. Jerk food prepared from the sauce is healthy for weight watchers and is low on cholesterol.

Marinate and seasoning with Jerk sauce

You need to marinate the poultry overnight with Jerk sauce. The trick is to rub the seasoning well under the skin of the chicken and marinate it with the skin intact. While seasoning beef shoulders, always make shallow cuts and don't forget to rub your Jerk Sauce thoroughly on the fish steak.

Grilling and cooking

Grilling with jerk bar-b-q sauce will have to be done on the lowest heat till fully cooked. The grilling is done in a fire pit or a closed barbecue smoke pit for two hours. Another secret is to use Pimento branches with charcoal or an aromatic wood to get the true flavor.

If you are trying out Jerk at home, then keep in mind to refrigerate the marinated meat for at least 30 minutes before grilling. Another 'know-how' for creating lip smacking Jerk barbecue is to cook the barbecue over a very hot covered grill, using water-soaked mesquite chips on the coals. This would bring the authentic Jamaican flavor to your BBQ.

Jerk cooking is the authentic Jamaican way to cook pork, chicken, beef and seafood. Though the word 'Jerk' remains a mystery, the name works wonders. On weekend nights at Kingston, smoke can be seen like fog coming from the various Jerk stalls on the sidewalks. The stands do their bit to collect business but one must admit that the authentic flavor and aroma is still reserved with these Jerk cooking maestros

When you are in Jamaica do visit these sidewalk barbecue stalls and savor the Jamaican Jerk dishes and other Jamaican specialties like Ackee and salt fish, curry goat, Mackrel Rundown etc. These Jamaican stalls prepare Jerk food in the same process as the originator. The cozy atmosphere, warm and friendly service, authentic Jamaican cuisine and Reggae Music all under one roof will be an awesome experience.

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It's Easy to Create Your Own Fish Recipe

To be a great fish cook, and make up your own recipe for fish using rum, start with a visit to the Koloa Rum Company in Hawaii.

Monchong

It's easy to create your own recipe for fish without a recipe book when you're armed with basic cooking methods. I've got a piece of "Monchung" fish in the refrigerator, a fish I've never heard of before. Even though I've never worked with Monchung fish before, I'm already decided on a saute procedure for dinner tonight, using this new Hawaiian fish and some local rum to deglaze the pan and add flavor to the pan sauce.

It's very difficult, and a bit silly to bring your cookbooks with you on vacation. Yes, you can find recipes on the computer, but why spend vacation time surfing indoors when you can do real surfing outdoors?

The best way to learn to cook by method is to start with a basic saute. There are four elements to consider when writing your own sauté recipe.

1. Protein Product - In this case, it's the Monchung fish

2. Vegetables/Aromatics - Garlic, Onions, Peppers, Mushrooms

3. Deglazing liquid - Koloa Rum Company Rum

4. Type of Fat - Olive Oil

Now, the steps are always the same, regardless of the protein, aromatics, liquid and fat that you choose, follow the saute method that I'll demonstrate today.

If you want to create a rum recipe to cook fish, or become a great fish cook, just remember the four elements of basic saute. You'll be able to create a recipe for fish that you've never heard of before, using the ingredients you desire, even rum from Hawaii.

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How to make BBQ Sirloin Roast

This BBQ Sirloin Roast is perfect for the upcoming summer season. If you're planning on firing up the grill, this recipe is a must! This is perfect for making BBQ sandwiches! Be sure to try it out at your next Picnic or BBQ. Check out www.justaddbbq.com for more great BBQ recipes!

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Relief For Nursing Moms on Allergy Restriction Diets - Ditch Bland Fare For Tasty Food and Recipes

It's not easy being a mom, especially one with a newborn who has an allergy to--or is suspected of having an allergy to--something in your diet that ends up in your breastmilk. Signs that your baby may exhibit include fussiness, crankiness, vomiting, diarrhea, blood in the baby's stool, and/or a skin rash. Rather than give up the valuable act of breastfeeding, many mothers submit to a diet that can be bland, boring, and limited, in hopes of identifying the offending food that has been "tainting" their breastmilk for their sensitive babies.

The most common culprit is cow's milk proteins. Other offenders might be eggs, soy, wheat, peanuts, and tree nuts. How do you pinpoint the allergen? Doctors usually recommend removing them all from the mother's diet, then introducing them gradually, one by one, while observing the baby's reaction. Sounds simple enough--until you try to go grocery shopping, make a meal, or go out to eat. Suddenly, you realize practically EVERYTHING has soy, dairy, and wheat. What are you supposed to live on? Plain meat, plain vegetables, plain fruit? Did I mention plain? No more pizza, lasagna, ice cream, cake, cookies . . .

To make matters worse, it seems no one else is going through the same thing. At least when you're on a diet to lose weight, you can cheat! In this case, however, if you cheat, you feel guilt that you're harming your baby. And since no one else is experiencing this, you feel no one truly understands just how difficult it is. Before you know it, you're spending time dreaming of ice-cream sundaes and fantasizing about dining at every restaurant in a ten mile radius, imagining you can actually order something besides a plain salad with no dressing.

Take a deep breath. Relief is near. Also, you deserve encouragement for the noble thing you are doing for your baby's sake, so that he or she can continue to enjoy the valuable benefits of your breastmilk. This restriction diet won't last forever, yet that is little consolation when it feels like forever.

Instead of focusing on food that are forbidden, the key is to find relief with delicious foods and recipes you can enjoy guilt-free to your heart's content. You may need to buy a few new ingredients, but you can once again indulge in some very tasty foods and still follow your restriction diet. The below food suggestions and recipes are allergen-free. To clarify, they are dairy-free, egg-free, nut-free, soy-free, and wheat-free. Enjoy!

First, visit your local natural foods store, or find one online-it will become your new favorite store. These days, your local supermarket may even be well-stocked with these food items:

Cereals*
Salsa*
Guacamole*
Tortilla chips*
Barbecue Sauce*
Oat flour
Rice flour
Barley flour
Rice milk*
Coconut milk
Wheat-free pasta, such as rice pasta or corn pasta
Wheat-free Vanilla
Egg replacer (a powdery substance such as Ener-G Egg Replacer, and not to be confused with Egg Beaters)
Coconut oil
Vegan chocolate chips
Rice Dream* (it's like ice cream!)
Coconut milk "ice cream"
Coconut milk "yogurt"
Rice "cheese"

* Please note: You still must check the ingredient labels, as some varieties of these items do have soy, etc. With a little persistence, you should be able to find ones that don't.

With a little practice, you'll find it's not too difficult to adapt some of your regular recipes to accommodate your restrictions. For instance, use rice milk or coconut milk in place of cow's milk. Use a blend of rice and oat flour for wheat or white flour. Canola oil or coconut oil works well in some recipes in place of butter or margarine (which does contain dairy and soy). The egg replacer speaks for itself.

The following great recipes need no adaption, though. They are already dairy-free, egg-free, nut-free, soy-free, and wheat-free, as well as tasty and easy to make:

Creamy Cauliflower Soup

Miss creamy soups and other creamy dairy dishes? Try this!

1/4 cup water
1 onion, chopped
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
4 1/2 cups vegetable broth
1 medium head of cauliflower, coarsely chopped
1/3 cup rice milk or coconut milk
1/4 teaspoon EACH salt and pepper
1 teaspoon dried parsley

Cook onion and garlic in the water in soup pot, stiffing occasionally, till tender. Stir in the nutmeg, broth and cauliflower. Bring to boil, reduce heat and simmer till tender, about 15-20 minutes. Ladle into a blender and blend till smooth. Return to pot and stir in the rice milk, salt, pepper, and parsley. Simmer briefly before serving.

Note: Try this recipe with broccoli instead of the cauliflower if you like cream of broccoli soup.

Mustard Garlic Dressing

2 tablespoons prepared mustard
2 tablespoons apple cider vinegar
1/8 teaspoon sea salt
1/8 teaspoon garlic powder
1 teaspoon minced onion
1/3 cup olive oil

Whisk all ingredients together.

Oatmeal Bread

This makes a dense but delicious loaf.

11/2 cups oat flour
1/2 cup rice flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar or honey
3/4 teaspoons dry egg replacer mixed with 1 tablespoon warm water
1 cup rice milk
1/2 teaspoon vinegar

Whisk dry ingredients together in a bowl. Whisk the wet ingredients together in another bowl. Pour the wet into the dry. Stir together till just mixed. Shape into an oval loaf on a nonstick baking sheet. Sprinkle with oats, if desired.

Bake at 375 degrees for35-45 minutes.

Yield: 1 loaf

Banana "Ice Cream"

This has an unbelievably creamy texture, and can be flavored with vanilla, cocoa, or other fruits.

2 to 3 frozen ripe bananas
1/2 to 3/4 rice milk or coconut milk
1/2 teaspoon vanilla, optional
1/3 cup frozen strawberries, blueberries, or raspberries, optional

Place ingredients in a blender in the order listed. Secure lid. Turn blender on a medium speed. If ingredients stop moving, stop blender and use a rubber spatula or plastic tamper to mix them a bit, and add a little more rice milk, then replace lid and blend on medium-high till the mixture is creamy like soft-serve ice cream.

Yield: 2 servings

Chocolate Chip Cookies

Yes, you can enjoy this classic favorite once more.

1/2 cup canola oil
1 teaspoon vanilla
1/3 cup rice milk or coconut milk
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup rice flour
1 cup oat flour
2 teaspoons baking powder
1/3 teaspoon salt
1/2 cup vegan chocolate chips

Mix the wet ingredients together in a medium bowl. Mix the dry ingredients in another bowl. Blend together. Add a little more rice milk if the dough seems too dry.

Drop dough by tablespoons onto nonstick baking sheets. Bake at 350 degrees for about 10-12 minutes. Cool one minute on pan before removing with a spatula to wire racks to cool.

Yield: 2 dozen

Chocolate Cake with Chocolate or Vanilla "Buttercream" Frosting

One word to describe this cake: Bliss!

Chocolate Cake:

3/4 cup rice flour
3/4 cup oat flour
1 cup granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1 cup cold water

Prepare a 9 or 8-inch cake pan by lining the bottom ONLY with a wax paper or parchment.

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Blend mixtures together, stirring well for about 1 minute. Pour the batter into the prepared cake pan.

Bake at 350 degrees until a wooden pick inserted in center comes out clean, about 35 minutes. Run a knife around the edges of the cake. Hold a cooling rack against the top of the cake in the pan and invert. Carefully peel off the wax paper. Let cake cool.

Yield: 1 cake layer

Note: You can also use this batter to make chocolate cupcakes.

"Buttercream" Frosting:

1/2 cup coconut oil (it comes solid, like a hard shortening), softened
1/2 teaspoon vanilla (or flavoring of your choice)
2 cups confectioners sugar
1/8 cup rice milk or coconut milk

Cream the oil with an electric hand mixer. Add vanilla. Gradually add sugar, beating well. Beat in the rice milk until light and fluffy.

Yield: 1 1/2 cups frosting

For Chocolate "Buttercream" Frosting, mix in 1/8 cup cocoa with the sugar.

Blueberry Muffins

1 cup oat flour
1 cup rice flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 teaspoon cinnamon
1 cup rice milk or coconut milk
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon lemon juice
1 tablespoon vinegar
1 1/2 cups rinsed fresh or frozen blueberries (pat dry)

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Blend together. Fold in the blueberries. Spoon batter into 12 lined muffin cups of standard size. Sprinkle tops with cinnamon-sugar, if desired

Bake at 375 degrees for about 20-22 minutes, or till muffins test done.

Yield: 12 muffins

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Chinese Cooking - Sauces & Spices

Sauces and spices are the key in any cooking. No dishes would taste good without them. The only exception is that some sea animals can be simply steamed or boiled before serve. Well, that is because they are salty already in their body. Imagine eating steamed river shrimp? I wouldn't bother!

I'd like to introduce some of the most popular sauces and spices that we use everyday. You may already know some of them, but I bet you haven't heard of others.

Sauces

Bean Curd Sauce (Dou Fu Ru):

Fermented bean curd, rich in proteins. May be kept for fairly long time. Comes in two types - red and white. Red is typically used to cook Braised Pork. White tastes spicy and is normally used as a side dish along with noodles, buns, or congee. Some like to serve with soy sauce and vinegar for meat dumplings, hot pot dishes, and others. Favored by north and west of China.

Oyster Sauce:

Oil from oyster. Heavily salted. Use sparingly for sautéed dishes. Popular in Hong Kong, Cantoon (Guang Dong, to be exact), and some areas in south of China while not used at all in north and west of China except for hotels and some restaurants.

Shrimp Sauce:

Oil from salted baby shrimp dried and fermented. Use sparingly for sautéed dishes. Used heavily for dishes from south of China.

Sesame Sauce (Zhi Ma Jiang):

Ground sesame seed with strong flavor. Used for cold dishes.

Hot Pepper & Bean Sauce:

Hot sauce made from combination of hot spices and beans. Red or brown in color. Use sparingly in sauteed dishes or cold dishes. In north, people often mix this sauce to stir fried minced meat and serve with noodles (make it Noodles with Meat Sauce).

Hot Pepper Oil:

Made from sesame oil and red pepper. Serve with meat dumplings, buns, etc.

Sesame Oil:

Flavor is too strong for use in frying and sautéing. Use only for enhancing flavor of cooked and cold dishes, noodles, hot pot sauce, soups, etc.

JiangXi Vinegar:

A special vinegar produced in JiangXi province. Light amber in color with a distinctive fragrance. Use for meat dumplings and cold dishes.

Spices

Star Fennel:

Shaped like eight cornered star, brown in color. Use for cooking with chicken, meat, offal and fish.

Anise Pepper:

Dried brown round spice. Added sparingly in chicken and meat can remove the unpleasant smell (fishy smell). Can also be used for making pickles or even some deserts.

Five Flavored Powder:

A mixture of anise pepper, star fennel, clove, cinnamon, and dried tangerine peel. Sparingly used in cooking fish and meat.

Pepper Salt:

Mixture of anise pepper powder with salt. Serve with fried chicken, meat, and fish.

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Lemon Juice Contest

Ian and I had a lemon juice drinking contest. Coming Soon!!! BBQ sauce drinking contest

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BBQ Pit Boys Classic American Brown Sugar Dry Rub

This classic Dry Rub is common fair for many Barbecue Pit Masters throughout the States. And for good reason. That sweet and salty taste, married to onion, garlic and cayenne powder, paprika, fresh ground peppercorn and celery seed, rubbed on your barbecue will make you a Barbecue legend in your neighborhood!

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Fat in Food - How to Calculate Your Daily Calories and Fat in Food

Fat in food stuff provides more than double the calories provided by proteins or carbohydrates. For example, if you eat a food containing 1 grams of proteins, 1 grams of fat, and 1 grams of carbohydrates, you have a total of consumed 170 calories.

1 g protein will give you about 4 calories
1 g fat will give you 9 calories
1 g carbohydrates will be equivalent to around 4 calories
Therefore the total calories = 17

Dubious calorie figures
When you compare the food label and the above mentioned method for counting the total calories, you would find a difference. This difference is from the figures of the insoluble fiber present in carbohydrates that has been included by the manufacturer in the figure for calories!

There is absolutely no energy or calories provided by the insoluble fibers after passing through digestion. Though the manufacturer, would have perfect knowledge of this, he would bring down the "calorific value" of the insoluble fiber, thus arriving at a lesser calorific figure on the label than what you arrived through our method.

You might make your mind up that if you subtracted the calories of fiber from the total calories for carbohydrates, it would correct the difference. But you have to take note of the fact that the figure for fiber will include both soluble and insoluble fiber, but you are actually looking at subtracting only the insoluble fiber part of it. Disappointingly, you do not know how much of the fiber content is soluble, and how much of it is actually insoluble.

Calories in Liquor -
In a similar fashion as explained above, numbers in liquor calorie figures do not add up correctly. This is because, the calorific value of alcohol is not included in the total calorific value of the liquor it is contained in. It must be noted that 1 gm of Alcohol provides 7 calories!

With good food in mind, the method of preparation must also be considered. Fried foods contain more fat in them than when they are in their natural or roasted forms.

For instance:

* Meat when roasted will provide 3.1 grams fat
* Meat when fried is around 4.1 grams fat
* Meat and Skin that is fried in batter is around 18.5 grams fat

Be alert when you consume foods like salad dressings and mayonnaise, which are high in fat composition. They tend to counteract the good done by the healthiness in the meal you just ate and drastically increase the body's calorie count. Alternatively, you can use mustard, fat-free yogurt, barbecue sauce and ketchup instead of mayonnaise condiments.

Ultimately remember that fat in food gives twice as many calories as proteins and carbohydrates!

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Korean Kalbi Beef BBQ

Thank you for watching Korean Cuisine with Anna Kim! Today we are making Korean BBQ Kalbi. This is one of Korea's most famous grilled dished. I have listed the ingredients below. Please watch my other video on how to make Korean Bean Sprout side dish! Ingredients: - 4 Pieces of Beef Short Rib (You can get this at your Grocery store or Sams Club) -1/4 Cup of Soy Sauce -1/4 Cup of Brown Sugar -2 Cloves of Garlic -2 tbsp of Yoshida Marinade -1/4 cup or 2 stems of Green Onions -1 tsp of Sesame Oil -1/4 cup of Wine -4 Slices of Ginger About 1/4 Inch Thick -Clean the meat. -Blend all ingredients for marinade together. -Pour over meat and marinade for 30 minutes or overnight. -Grill for 2-3 minutes on each side. -Serve with rice and side dishes. Thank you for watching Korean Cuisine! Subscribe and check back for more videos!

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Amelia Makes Lamb with Chimichurri Sauce

www.cejavineyards.com Amelia Ceja cooks a zesty rack of lamb with her own version of Argentina's Chimichurri salsa. She'll show you how to make the chimichurri, prepare the lamb and a give you a few ideas for some finishing touches. Our Napa Valley Cabernet Sauvignon is our wine of choice for this dish. Salud!

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Pickering Ribfest Preview 2009

Pickering Ribfest 2009 Esplanade Park June 5 & 6 12PM-11PM June 7 12PM-7PM

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Healthy Substitutes For Unhealthy Foods

Reducing calories and fat from your food doesn't necessarily mean that you have to sacrifice flavor. In fact, there are many substitutions that you can add into your meals so you don't have to compromise your sense of taste. Being able to maintain a zest for your food is the only way that you will be able to continue to eat healthy and nutritious foods.

Bacon:
Bacon is used very often as a base for flavorful dishes due to the distinct smoky flavor that it imparts in the oil and within the pan itself. However, bacon is a very fatty meat source and is extremely high in sodium and nitrates. A clever way to keep the bacon flavor is to try to use either a smoked turkey bacon or chicken bacon, which has over 60% less fat and sodium per serving. The only issue is that because there isn't so much fat, you will have to add a bit of olive oil to the pan (after the bacon is finished cooking) to deglaze it and get that flavorful base.

Ground Beef:
A staple that can be used in a wide variety of dishes, try substituting regular ground beef with either lean ground beef, ground chicken, ground turkey, or even vegetarian crumbles. You can save over 100 calories per serving by just making a switch from regular to extra lean.

Egg Noodles:
Anytime your recipes call for egg noodles or rice noodles, substitute with similar style whole wheat pasta. Maintain the style of the dish without having to compromise on the healthiness. You won't even be able to tell the difference between them.

Butter or shortening (in baked goods):
A tasty way to create the same airy lightness in baked goods as full fat products do is to try a fruit puree. Unsweetened applesauce is a great choice which adds a touch of sweetness but is mild enough not to overpower the dish itself. Also, try pear puree, prune puree, or apricot puree for mild flavors. Banana and blueberry can also be used, but their flavors are distinct and will impart a stronger taste to the food.

Condiments:
Many commonly used sauces and condiments such as mayonnaise, ketchup, and barbeque sauce are often ladled with high quantities of sugar and loads of fat. Considering that most serving sizes are roughly one tablespoon, and many people use considerably more than that, you can see how extra calories can sneak up on people. Try using salsa as your condiment of choice - it is low in fat and calories and high in vitamins and minerals.

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