A Lesson on BBQ Sauce

BBQ sauce is a favorite condiment to many people around the United States and world. Although it's assumed by many that its origins are mainly south western U.S. the truth is that BBQ sauces are made in all party of the Country. It's believed that the process of adding sauces and spices to meat started with the Native Americans. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative.

The East Coast of America is credited with spawning the original sauce styles. First and foremost, there are the various Carolina BBQ sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. It's a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. That's because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe.

Finally, there are the 'Texas' sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

Asian Chili Chicken Wings

Easy barbecue hot wings you can make.

SoGood.TV: Red Wine Sangria with Ginger Apple Vodka

sogood.tv Heather Johnston, sponsored along with 20 other Brooklyn bloggers to try out Absolut Brooklyn, Spike Lee's new limited edition apple-and-ginger-infused Absolut vodka, demonstrates a great sangria recipe using red wine, apples, citrus fruits, vodka and ginger ale. Visit http for the written recipe. Check out Heather's Rum Punch recipe: www.youtube.com Look for part two coming soon - boneless grilled chicken thighs with spicy vodka barbeque sauce. Disclosure: Absolut compensated Heather for its product placement in this video with one liter of vodka ($22.99) and a mino Flip camera ($129.99). Her guests drank the vodka and she's not sure what to do with the Flip, since she actually already has one, and her blog is shot on Canon HD equipment, anyway.

Self injury is my room mate (mini movie)

Could be triggering. No real blood, just barbecue sauce. Yum. Umm.....this is the personification of Self Injury. Symbolism or whatever. I know there's some inconsistencies in it, but this was already way a lot of work, and Im too lazy to fix it. this displays the great presence that Self injury can take in our lives. Dont let Self injury silence you. Reach out for the help you need. Be cool....rate my videos. And if you're not subscribed yet, what are you waiting for?

Free Online Recipes - Easy Oven Cooking Recipe

The oven has always been used for baking bread, cakes and pastry. Not many people know that oven not only can be used for baking sweet pastries, it can also be used for preparing dishes like grill fish, grilled pork, grilled ribs, warm up canned food and more. Oven dishes are easy to prepare, you simply have to put all the ingredients (i.e. meat, marinade, etc) into the baking tin, turn on the temperature knob to bake and the dish will be ready in a short time. Oven cooking are especially suitable for working women who want to have healthy dishes ready within a short span of time. Besides easy in preparing dishes, oven cooking minimize the usage of cooking utensils, thus it reduces washing and keeps the kitchen clean. Let us look at the one of the simple oven recipes - Grilled Pork Chop in BBQ Sauce.

Grill Pork Chop in BBQ Sauce
Ingredients:
Pork chop 300 gram
Butter 20 gram


Marinade:
Wine 2 tablespoon
Tomatoes Sauce 3 tablespoon
Chili Sauce 1 tablespoon
Light Soy Sauce 1 tablespoon
Barbecue Sauce 1 tablespoon
Minced Garlic 1 tablespoon
Salt 1 teaspoon
Water 3 tablespoon

Method

1.Wash pork chop clean. Mix it well with Marinade and marinate it for 30 minutes.
2.Preheat the oven to 200 degree. Glaze the baking tin with some butter and arrange the pork chop neatly on it.
3.Grill it in the oven for 10 minutes.
4.Flip the pork chop and brush it with the remaining marinade. Raise the oven temperature to 240 degree and bake it for another 10 minutes. Serve hot.

Having A Hard Time With Your Barbecue Pork Ribs? Tips On How It Can Be Fun And Easy As 1,2,3

Are you having trouble preparing a delicious barbecue pork ribs meal? You have tried several pork rib recipe but has never achieve the ideal look or taste?

Barbecuing pork ribs can be easy and fun for you and your family, but only if you use the right methods. If you search on the internet you will literally find hundreds of articles and websites on all sorts of way to prepare barbecue pork ribs. Today you will learn simple tips to achieve great results.

It's an interesting method and you might be surprised at how it works.

Here's what it IS about:

1. Buying and trimming the right meat cuts for that "fall-off-the-bone" tenderness

2. Knowing exactly how long to cook mouthwatering ribs - it's amazingly simple!

3. Making the perfect sauce - sweet or tangy - every time!

The reason this is so effective is because it's based on the number one thing all barbecue lovers crave PERFECT BBQ PORK RIBS.

Ever so often people make mistakes when it comes to barbecuing, not just pork ribs but other meat kind. The thing is we live in a hurry up world and we want every thing at the quint of an eye. And the big problem is

TRYING TO BARBECUE TOO FAST

I'll give you an example:

First, let's agree that your family craves great barbecue pork ribs.

OK.

Have you been to the store yet and bought the meat?

You maybe just going home from work and you decide you wanted barbecue pork ribs for dinner. You then rush to the nearest supermarket or food store and pick up two chunks of the biggest ribs you could find.

And here is what's in your head without you even knowing:

Will it be ready in time so i can watch the game? or I wonder how long before it is ready? o I still got a lot of work to do and .....

"I KNOW! I'll just boil them for a few minutes and then slap 'em on the grill with some sauce . . ."

...AND they end up tough as a RUBBER DOG BONE!

...And the cycle continues.

But the good news is:

1. This problem is easy to fix

2. You're not alone. Most other Barbecue lovers make the same mistake :-)

So here is a simple recipe to get you started. It is very simple and easy to follow:

INGREDIENTS:

* 4 to 5 pounds pork ribs, cut in serving-size pieces

* salt and pepper

* 1 lemon, thinly sliced

* 1 large onion, thinly sliced

* 1 cup ketchup

* 1/2 cup Worcestershire sauce

* 1 teaspoon chili powder

* 1 teaspoon salt

* dash Tabasco sauce

PREPARATION:

Place ribs in a shallow roasting pan, meaty side down; season with salt and pepper. Roast at 425° for 35 minutes. Drain off excess fat; turn meaty side up. Top ribs with sliced lemon and onion. Reduce oven temperature to 350° and continue to roast ribs for 30 minutes longer.

Meanwhile, combine ketchup, Worcestershire sauce, chili powder, salt and Tabasco in a saucepan over medium heat. Bring to a boil and pour over ribs. Continue roasting ribs, basting occasionally, for 1 hour longer. Add more water if sauce gets too thick.
Ribs recipe serves 4 to 6.

Gourmet Salmon Patties: Burger Recipes : Making Patties for Salmon Burger Recipe

Learn how to make salmon patties for gourmet salmon burgers with expert cooking tips in this free burger recipe video clip. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon

How To Make a Homemade Barbecue Hamburger Recipe From Scratch In 5 Easy Steps

If there's one way to impress you're friends at a BBQ it's by making homemade burgers from scratch. Cooking anything impressive requires a little preparation, know-how and perseverance through several steps over a period of time. This is also true of making this barbecue hamburger recipe. Here's how you can do just that in 5 easy steps.

Step 1. Choose the best ingredients you can afford, especially the ground beef (minced if you're a Brit). Get the beef from a local farmers market if you can. This will be important because the meat will be best quality, which will show through in the end result. Also the cattle are likely to be organically reared by a local farmer who really cares about their welfare.

Should you skip or ignore this, the results will be just as average as everyone else's. Anyway, the ingredients you need are:

1 pound (450g) of leanest ground beef
1 medium onion, chopped
A large hens egg
4 slices of bread (cut off the crust)
4 tbsp finely grated Parmesan cheese
1 tsp each of salt and pepper

(This should make 4 decent sized hamburgers - double or triple the amounts according to numbers/appetite).

Step 2. Mix it all together in this way: blitz the onion and bread in a food processor (or chop very finely). Then put them in a suitable bowl with the rest of the ingredients and mush the whole lot up with your hands, until it's evenly mixed and you can squash it out between your fingers. Then break it into four roughly equal balls. Next comes shaping the patties.

This can be a very critical step. It demands concentration and your full attention. It could be best for those who could do it in this way: Here's a cool trick if you want uniformly sized and shaped patties: I use a plastic jar lid, it's about 4 inches across and 1 inch deep, and off a big peanut butter jar.

Gently push the required amount of hamburger into the lid, and use your thumb to press a hollow in the centre of the patty.. The reason that this will be significant is so that the hamburger won't bulge in the middle whilst cooking and will cook evenly

Step 3. There are two basic ways to cook a hamburger (beefburger if you're a Brit) - one is to broil it (that is grill it, if you're a Brit), or to grill it over charcoal or gas (i.e. barbecue if...never mind).

Assuming you intend to barbecue, sorry grill it, either over charcoal or gas my tip would be to use a hinged gridiron. The reason for this is so that you can put all the patties in to grill - and when the time comes to turn them over, they can all be turned over in one go.

Also, it is good to use a hinged gridiron or grill basket, because your homemade hamburgers are less likely to break up during cooking, and will come out looking perfect. This also has the effect of reducing the amount of fat that runs out onto the coals, thus reducing flames - flames aren't a good thing in barbecuing.

Step 4. Watch how long they cook for - 5-7 minutes in total each side over a medium hot barbecue grill. To go into detail and elaborate on that a little, concentrate and don't over cook them, and also don't allow any flare ups to occur. If there are any flames due to juices dripping on to the coals have a spray bottle on hand to blast them with water.

Step 5. Serve however you like them. In a fresh burger bun is great - but no one says you have to do this. Here are a few extras to try serving some of the following with your excellent barbecue hamburgers.

slices of cheese e.g. mature cheddar
sliced pickled gerkins
sliced pickled chillies
ketchup
tomato chutney
mayo
chilli sauce.

Additionally, gently toasting the burger buns is a nice touch.

Finally, when you have followed the above tips closely, you can tell your guests that this barbecue hamburger recipe is your signature dish! (Since they they will be perfect).

Tip: How to Grill the Perfect Steak - FireCooker.com

Dr. BBQ shows you "how-to" grill a perfect steak everytime you cook out.

Wild West Barbecue Sauce

Summer is coming, I can just feel it. We are having more sun than rain in my part of the country. The days are getting longer. I have already tried out my grill once this spring so now I'm ready to dig out my grilling recipes and feel the heat. This is my best BBQ sauce recipe. I have used this sauce on all types of meat, even wild game and it does wonders for their flavors.

1 cup chili sauce
1/4 cup A1 steak sauce
2 T fresh horseradish [minced]
1 T Worcestershire sauce
1 T dark molasses
1 cup Ketchup
3 T dry mustard
2 T hot pepper sauce
1 T garlic, finely minced
1 T red wine vinegar

Mix all ingredients in a small sauce pan and heat to a simmer. Let it simmer for about ten minutes, whisking it several times so it wont stick to your pot. Stirring also helps to get all the ingredients in an even mixture allowing the flavors to mingle. After ten minutes let the sauce cool before pouring it into a glass jar. Place a snug fitting lid on the jar as, you will want to shake it up each time before using. It will last a couple weeks in the refrigerator but it never lasts that long at my house during grilling season.

Wild West Barbecue Sauce can be used as a dipping sauce for your meat or fresh veggies, also. Keep 2-3 small dishes of it on your table so you and your guest can enjoy it at your next cookout.

If I gave a name brand for an ingredient it's because I think that one works best with this recipe but feel free to experiment with your favorite brands.

Wishing all of you a great grilling season.
Faylee

BIG BOSS GRILL

Jack Scalfani does a product review on the "as seen on tv" BIG BOSS GRILL. He makes grilled cheese, hamburgers, grilled chicken, waffles and donuts. Here is the donut recipe: Ingredients: 1 cup of flour 1 tablespoon baking powder pinch of salt 1/2 cup of sugar 1 egg 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 tablespoon melted butter Directions: Blend flour, baking powder, salt & sugar in another bowl blend egg, milk, vanilla, and butter pour wet mixture into dry mixture. pour 1 tablespoon into donut each donut holder. Cook in big boss grill 5 minutes.

BBQ Brothers - Santos Eden4011, Balkongrill Bruce & Vegetarisch Grillen

Diesmal in der Sendung 2 Hardware Tests, für euch haben wir den Balkongrill Bruce und den Santos Eden4011 getestet. Als Food Special haben wir 3 Arten vegetarisch zu Grillen: - Champignon mit eine Käse-Jalapéno-Soya Füllung. - Gemüsespiesse mit einer scharfen Hickory Sauce und Käse indirekt gegrillt - Champignon mit eine Tomate-Soya-Zwiebel-Käse Füllung Freunde es wird richtig lecker viel Spass beim zuschauen. We bought the Music inkluding performance rights on youtube from www.shockwave-sound.com . Track title: Flaming Flares Composer: Pierre Gerwig Langer (SESAC) Publisher Rights Owner:Lynne Publishing (PRS - CAE#: 541626758) www.shockwave-sound.com

Excellent Food Items to Grill Outdoors

The Classics

Whether it is your favourite vegetables, sausage, fish or any type of meat, everything will taste nice after grilling with the right selection of barbeque sauce and the grilling technique. One famous selection that families choose would be steak. These steaks are best directly grilled, smoked or seared. For better taste, we would advise you to savour it with your favourite choice of barbeque sauce which can be found in the neighbourhood convenience store. Up to date, apples, strawberries, honey, mustard or possibly any ingredient can be used as the base for your barbeque sauce.

Poultry

Besides the above mentioned, poultry is also recommended for grilling. Poultry includes chicken, beef and pork. Chicken is easily cooked and it is versatile, able to mix and match with different other foods to give a good combination. Grilling is not just easy and taste better, it is also healthier as compared to deep frying. Enjoy grilling and eating healthily too. Just be aware not to leave the meat on the grill itself and walk away. Pay attention to the change and texture of the meat to observe if it is cooked.

Seafood

Seafood is a wise choice used in grilling. Some recommended would be prawn, crab, mussels, squids, octopus would provide a nice grilling taste that leave you wanting for more. The juice from the seafood itself has a sweet taste. Other than the usual barbeque sauce, we recommend you to squeeze a reasonable amount of lemon juice, herbs and other seasonings onto the seafood itself to add flavour and taste. Some seafood like prawn is easily cooked so please take note not to have it cooked for too long causing it to be tough and dry.

Vegetables

With a strong taste of poultry and seafood, have some vegetables for a lighter taste. We would recommend you green peppers, zucchini, asparagus and large tomatoes, sweet potato for a different type of taste. Use some of them as garnishing too. Enjoy grilling healthily!

Bourbon Barbecue Sauce

This is another one of my favorite bbq sauces because it's a sauce that is great for bbq competitions. You see, most people prefer a sweet barbecue sauce and competition judges are people too! When we first started cooking ribs for competition, this was one of the recipes we developed. You can substitute your favorite bourbon for the Wild Turkey. This sauce gives the ribs a real nice color... and the taste ain't bad neither! This sauce is excellent to use with the professional rib cooking techniques found in our book, "Competition BBQ Secrets"...

Chatham Artillery BBQ Team's Bourbon Barbecue Sauce:

1/4 cup Wild Turkey Bourbon

2 cups ketchup

1 cup Brown sugar

1/2 cup Apple cider vinegar

1/4 cup Pineapple juice

3 teaspoon Molasses

2 teaspoon Worcestershire sauce

2 teaspoon Olive oil

1 teaspoon Lemon juice

1 teaspoon Salt

Mix all ingredients and simmer on stove until sauce thickens.

Imagine that you are a bbq competition judge... tasting the same old bbq sauces over and over again. The first thing the judges do is look at your ribs and give it a presentation score. Then they pick up a rib and tug on it to see how tender it is. Your rib meat should pull clean from the bone, but not fall off the bone. After that, they take a small bite and taste your ribs. Now what do you think will score higher... the same old sauce that they already tasted 100 times that morning, or something new that dances on their tongue and surprises them with a unique flavor that they have never tasted before?

Well... I think you know which of the bbq sauces the judge will score higher - the unique one. The Wild Turkey sauce with apple cider and pineapple flavors. Your family and friends will love a unique sauce recipe too. KC Masterpiece is a great sauce, but don't you think they have all tasted that before? Give them what they want... a sauce with a bold, unique flavor.

How to BBQ Greek Souvlaki!

This is pretty much a How To video... just that all you do is watch what I'm doing. ...on March 28th, 2010 in the rain, I made pork rib Souvlakia, Greek shishkabobs... this is a 10 minute long video of just that... yummm... mmmm... yeahhhh Marinade: Olive oil, lemon, oregano, thyme, white wine, salt&pepper, garlic, chopped/blended pureed onion... Beef or chicken can be used but in Greece the main meat of choice is pork! Screw lamb, Greeks don't cook lamb very often... except for those Greek-Americans who moved out here and forgot how the real Greek way of life was... This is how we do it on Samos, just that I'm in the Seattle area!

Spring Has Sprung! 3/28/10 Update Post Juice Feast

3/28/10 Update Post Juice Feast Need to be outside, trying to practice a meditation of observance on nature. Got sick, was in a car accident, good thyroid test results and finding its easier to stay high raw (about 75%) now. I am committed to raw at home. At special events/family events I have had some cooked food and some foods that dont feel good at all. The "Bad" food seems to encourage night sweats and bloating for me. Over all though, I am feeling good. Not as good as being on the Juice Feast but ok. Here are my recent dehydrated recipe experiments - based of course off of all of the fabulous youtubes vids out there. As ever, special thanks to rawradianthealth, lovingraw, rawfoodrehab and rawreform. Raw Sweet Potato Chips (1 sweet potato, olive oil, apple cider vinegar, spices) 1) cut sweet potato into 1/8 inch slices (I used a mandolin) 2) Toss slices in large bowl with a coating of oil and (optional vinegar). Be sure each side is coated well. I used about 1/2 cup olive oil, I Tbl melted coconut oil and about 2 Tbl apple cider vinegar. Probably did not need so much oil but it made it easier to coat slices. 3) Spice to taste: I used sea salt and chipotle pepper powder 4) Dehydrate on screens until crispy (These are naughty good) Raw Cheesy Kale Chips (2 bunches curly kale, Sauce: 2 cups cashews or macadamia nuts, 1/2 clove garlic, sea salt, 2 TBL nutritional yeast, handful of cilantro, 1 red bell pepper, other spices to taste, water for blending) 1) Wash and remove ...

BB9 - Sara licks sauce of Lisa

Taken from live feed, Lisa does the dentist chair with BBQ & strawberry sauce, then Sara licks it off her.

New Recipes for Outdoor Grilling

What We Know

Expand your knowledge on the sauce that people are using for barbeque now. New inventions and selections we can all make like strawberries, mangoes, apples and even mustard today. Want a new taste on your grilled food? Try the new and fresh flavours out in the market today!

An outdoor grill can create many more flavours your home stove possibly can. Try them yourself today!

New Barbecue Sauce Recipes

Tired of the usual barbeque sauce found in the neighbourhood supermarket? DIY them yourself! Some of the benefits of mixing and creating your own barbeque sauce would be the experience, the control of sugar level, the taste of it. You can always adjust the taste according to your preference. If you are someone who is more health conscious, add lesser sugar. If you fancy slightly more sour taste then squeeze some lemon juice into the mixture.

New Ways of Cooking

One good thing about cooking outdoor is that you can smoke your food examples are fish, sausages, seafood and meat. This gives the food a more distinct and unique taste and smell. Alternatively, use a sheet of aluminium foil on top of the grill and cook meats for it to soak into its own juice. This method of cooking is also known as roasting. One traditional way would be wrapping sweet potato and grill it. To savour, unwrap it with tongs and eat it directly. You will get to taste a soft and sweet texture that will leave you wanting to have more.

Things to Keep Traditional

We always want to play safe than sorry in every situation that includes having children and pets to keep a safe distance from the heat. Always have a fire extinguisher within reach so that trouble can saved when an emergency happens.

Big Apple BBQ and Block Party Mix

In Early June 2009, I went with Pat Martin to the Big Apple BBQ and Block Party. Pat, a Peg Leg Porker Team Member and owner of Martin's BBQ had been invited to be a pitmaster at this year's event. We, along with several other good friends cooked 12 whole hogs and over 40 shoulders in 2 days.

What Are Some Delicious Gas Grill Recipes?

Cooking outdoors using a grill is a very enjoyable activity. Serious grillers may use their gas grills almost everyday while casual ones may use theirs once in a while and seasonal grillers may use their gas grills, of course, during the grilling season. No matter what kind of griller you are, I am sure you appreciate it just the same.

Aside from the outdoor cooking experience we would like to have, one thing that is similar among many people is the common love for grilled food. What good will all those processes in grilling do if you do not aim to produce great food in the end? For sure, even the smoke wafting from your gas barbecue grill is already making those mouths water!

For you to be able to produce mouth watering and hunger inducing food, you need to be equipped with basic recipes made for gas grilling. The following recipes are simple and are easy to follow but will guarantee you super clean plates at the end of the meal.

Grilled brisket

Ingredients: Brisket Barbecue sauce Onion Chili powder Garlic powder Black pepper Bay leaves

Procedure:

Wash the brisket thoroughly and drain. Trim off the excess fat. After trimming the fat, season the brisket with onion, ¾ cup chili powder, ½ cup garlic powder, ½ cup black pepper and a couple of bay leaves.

Preheat the grill and then reduce it to a half flame. Place the brisket on the grill particularly on the side where the flame is turned off. Briskets are better cooked with no direct flame. After that, turn the side with flame into a Low setting and then cover the grill.

Wait for about 2 and a half or 3 hours. Make sure the brisket's center is 140 degrees. After waiting, remove the brisket from the grill and spread some barbecue sauce. The kind of barbecue sauce you will use depends on your own preference. Then wrap the brisket in aluminum foil and return it to the side without flame.

Cook the brisket and wait for another 2 and a half to 3 hours. This time, the center of the brisket should reach 200 degrees. Rotate the brisket to get all sides heated. Remove the brisket from the grill but keep it inside the aluminum for around 30 minutes to 1 hour.

Grilled fish

Ingredients: Salmon fillets Salt Pepper Dill

Procedure:

Wash the salmon fillets and drain water. Remove skin if you prefer. After removing the skin (or not), season the fillets with salt, pepper and dill. You can also use commercial seasonings that are ready to use. You can also choose to marinate the fish in a marinade of your choice. However, do not marinate fish for more than 15 minutes.

Next, preheat the gas barbecue grill to a medium-high setting. You may wrap the fish in aluminum foil to make sure none of its flesh falls through the grill grates. Before wrapping, oil both the grill grates and the aluminum foil. Cook the fish until it is opaque and turn it to get the other side heated.

Cooking fish is easier than other recipes and will not take long. Fish will take only about 8 to 10 minutes of cooking time so be careful not to leave the grill. Also make sure that your fish is not cooked over direct flame.

Grilled chicken

Ingredients: Boneless chicken breasts Vegetable oil Italian seasoning Garlic powder

Procedure:

Wash the chicken breasts thoroughly and drain excess water. Season the chicken breasts with 2 tablespoons of vegetable oil, ½ teaspoon of Italian seasoning, and one teaspoon of garlic powder. You may choose to add 4 tablespoons of mustard but that is optional.

Coat the chicken breasts completely. You can do this by mixing all the seasonings in a Ziploc bag and adding the chicken breast. Then shake it completely. You can also use a bowl. Be careful not to puncture the chicken as its flesh may become dry.

Preheat the gas grill to a medium-high setting and oil the grill grates. Place the chicken on the grill grates and wait for about 20 minutes.

Grilled corn

Ingredients: Corn on the cob Butter Salt

Procedure:

Try to remove the as much corn silk as you can from the corn without removing the husk. After removing the silk, soak the corn in water for about 15 to 20 minutes. This will prevent burning of the corn.

After soaking the corn, remove it from the water and drain off excess moisture. You do not have to dry it thoroughly, just damp enough. Not too dry but not dripping. Preheat the gas barbecue grill on a medium-high setting and then place the corn on the grill grates.

Remember to turn the corn every 10 minutes. Not doing this will result to corn with a burnt side, instead of being evenly cooked. You will know your corn is done when the corn husks already looked charred.

Remove the corn from the grill and from the corn, remove the husk and silk. Be careful in doing this to avoid burning your hands. After removing husk and silk, butter it and sprinkle with salt.

Barbecue Lasagna Recipe

Use ready-made pork from the grocery store or your own favorite homemade pulled pork and barbecue sauce for this hearty lasagna.

Ingredients

• 2 (18 oz) containers pulled pork in barbeque sauce

• 1 (16 oz) package mozzarella cheese, shredded

• 1 (16 oz) package shredded Cheddar cheese

• 1 (16 oz) container ricotta cheese

• 1 large egg

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 1 (16 oz) package lasagna noodles

Directions

• Preheat an oven to 350 degrees

• Bring a large pot of lightly salted water to a boil; cook the lasagna noodles for about 12 minutes until cooked through but still firm.

• In a large pot over medium heat simmer the pork in barbeque sauce, reduce heat and keep warm at a slow simmer.

• Combine the mozzarella cheese and Cheddar cheese in a small bowl, set aside.

• In a separate bowl, beat together the ricotta cheese, egg, salt, and ground pepper until smooth.

• In a glass 9×13 baking dish spread a layer of the barbeque sauce into the bottom. Place a layer of lasagna noodles over the sauce to cover. Spread an layer of the pulled pork over the noodles and then top with a layer of the ricotta mixture. Finish with a layer of the shredded cheese mixture. Repeat the layers. Finish by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Save a small portion of the cheese mixture for later.

• Bake for 40 minutes. Remove from oven and top the lasagna with the remaining shredded cheese mixture and return to oven for about 5 minutes or until the cheese is bubbly. Cool before serving.