How to cook African peanut soup with smoked fish - sauce de pate d arachide avec du poisson fume

www.kadirecipes.com http Peanut soup is one of the most famous soup in West Africa. People from Guinea, Senegal, Mali, ect love this recipe. some cook the peanut soup with beef other with fish or chicken, some even cook it in a vegetarian way. But we all agree on on thing "this soup is very delicious". in this video I am going to show how to cook it with smoked fish. It is easy, simple and delicious. so let's start..

Smoked brisket & pulled pork Barbecue BBQ

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Smoked Salmon in Cream Sauce on Fettuccini

This recipe is absolutely amazing and not too difficult to make.

Slow Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys

Love those Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker. All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce. After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker. When the internal temp. of the meat reaches around 195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat. Shred as shown, and enjoy! -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

How to Make Smoked Baby Back Ribs

Smoked Turkey

Kevin Bevington with HomeBBQ.com shows how easy it is to smoke a turkey, for Thanksgiving, Christmas, or for just about anytime. This is a segment from "Backyard BBQ with HomeBBQ.com DVD".

Smoked Roasting Chicken Recipe by the BBQ Pit Boys

Watch one of the BBQ Pit Boys show you how easy it is to barbecue chicken "low and slow" and keep it tender and juicy! Ingredients: 2 5-6lb. Roasting Chickens Olive Oil or Butter Soy Sauce Black Pepper Coat the chickens with equal parts oil/butter, and Soy Sauce. BBQ on your smoker, or with indirect heat on your covered grill at 250f for about 4-5 hours, or until the internal temperature of the chicken reaches 180f. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

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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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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.

See Also : Good bbq sauce At Amazon.com