How to Barbecue on a Budget!

For those of us who wouldn't dare let a little snow and cold get in the way of outdoor grilling or smoking, we're now faced with an even more daunting adversary; a tightened food budget! With all the sad economic news on television, it's no wonder that folks are afraid to spend extra money in such troubled times.

Barbeque though, is not one of those things we should cut back on, because great tasting meat cooked on a smoker or barbeque grill actually improves your mental health. It's a fantastic morale booster in that you have once again stood up against the elements and was successful in bringing home the grilled bacon.

Usually leftovers leave me cold, but by using some of the meat from your grilling, you can turn sad, unappetizing dishes into something unique. I've used the following recipes for years and they are easy to make and wonderful to eat, simply by using a little of the barbeque from the day before.

We all have to make meals go a little farther these days. Here's how I do that with chicken for instance. You can find a barbecue chicken recipe easily on the internet, so I won't include one here. After cooking the chickens thoroughly on the grill, I set aside about 1 ½ pounds of the freshly cooked meat and put it in a storage bag for the next day when I will make a chicken stew.

There are many chicken stew recipes on the internet, but I like the simple one that I threw together for the family one day:

1 ½ lbs of chicken cut into cubes, a mixture of white and dark meat. Leave the barbeque sauce on the meat.

2 cans of chicken broth
3 cups of Potatoes; cube and peeled.
1 cup Celery; diced 1 cup of Onion; chopped
1 cup Carrots; chopped
1 ts Paprika
1/2 ts Pepper
1 teaspoon Rubbed sage
6 ounce tomato paste
3 tablespoon flour, dissolved in one cup of cold water, then stirred into stew.

Mix all of the ingredients except the flour into a large cooking pot and stir. I use a slow cooker that I set for four hours. At that point I add the flour and cook for another 30 minutes. You will have such a unique taste due to the smoke and barbeque sauce, you will have to bar the door to keep everyone out of the kitchen. It's that good!

One of my favorite dishes made with leftover barbecue pork is Pinto beans. After I have cooked a Boston Butt for nine to eleven hours in the smoker, I pull it from the bone, hence the name pulled pork. I set aside about ½ pounds of lean meat for the beans, complete with barbecue sauce.

I'm too impatient to let the dried beans sit in water overnight, so I put a 2 lb bag of Pintos in a pot of boiling water and let them cook for 10 minutes. Then they'll sit in the water for an hour, after which I will pour off the old liquid and add enough new water to cover the beans about 2 inches. To this I will add the following:

2 chopped onions
2 tablespoons of granulated garlic
1 teaspoon of black pepper
1 tablespoon of Cajun seasoning
Salt to taste
Add water if necessary
Cook until the beans are tender.

The transformation of the Pinto bean into a gourmet dish is due to the smoky flavor of the barbecue pork and the barbecue sauce. These are just two ways to stretch your food dollar and enjoy a southern delicacy at the same time.

I buy most of the meat I cook on Mondays. Most grocery stores get their meats toward the last of the week. Any that hasn't sold over the weekend usually goes on sale at the beginning of the new week. You have to save money where ever you can these days.

9 Grilling Tips

Well, you now have your shiny new grill sitting out on the patio, and you're looking forward to cooking some plump, juicy burgers or steaks. You want your food to turn out well, but grilling, like anything else, does take some practice. These grilling tips will help you to get a good start, and create a great meal.

Always be sure to oil your grill first. Either spray the grill with a nonstick cooking spray before you turn the grill on, or you can wipe it down with a wad of paper towels dipped in cooking oil. If the grill is hot, be sure to hold the paper towels in a pair of tongs. Proper lubrication will keep the meat from sticking to the grill. If it sticks, it will tear when you turn it, and it will lose its juices and become dry, as well as looking unattractive, so be sure to properly oil the grill.

Let the grill preheat before you put any food on it. You want the grill to be a constant temperature. If you put on the meat while the grill is still heating, you may end up with dry meat. If you are using charcoal, check the coals before you put the meat on the grill. The coals should be completely gray. This allows the temperature to level off, and the lighter fluid to burn away.

If you don't like the taste of lighter fluid on your food, try using a chimney starter. Place the coals in the top, and then wad a couple of sheets of newspaper in the bottom. Light the paper, and wait for the coals to ignite, then dump them into the grill. Just be sure not to place the chimney starter on any flammable surface.

Make sure your meat is completely thawed before cooking. Thaw it in the refrigerator for a couple of days before you need it, and let it thaw. Remove it from the refrigerator and allow it to come to room temperature before cooking. You can also thaw the meat in the microwave, but it will need to be cooked immediately after you remove it from the microwave.

Avoid foodborne illness, don't place the cooked meat on the same plate that you used to carry the raw meat to the grill. Use a different cutting board for meats and vegetables to avoid cross contamination.

Never use a fork to turn the meat. A fork will poke holes in the meat, allowing the juices to drain away, giving you dry meat, and a difficult buildup of grease and burned on juices to clean out of your grill. Use a pair of tongs to turn the meat, and keep the juices where then belong, inside the meat.

You'll need to open the lid from time to time to turn the meat, and to check for doneness. You want to leave the lid closed as much as possible, though. The changing temperatures from constantly opening and closing the lid will cause the meat to dry out. So, keep the lid closed unless you're turning or checking the meat.

Not everything needs to be cooked over the highest temperature that your grill can attain. If the heat is too high, the outside of the meat will burn, while the insides are barely cooked. Turn the temperature down a bit on the gas grill, or let the coals burn down a bit more on a charcoal grill. There certainly are some foods that need to be cooked on high, but not all.

If you want to brush a sugary barbecue sauce on your meat, wait until the last few minutes of cooking time. If you put the sauce on too soon, the sugar in the sauce will burn.

So, fire up the grill, and practice your grilling techniques. Apply these simple tips, and you'll be grilling like a pro in no time.

Easy Baked Salmon with Red Wine Sauce

One of the easiest ways to bake salmon is to pan fry it briefly before putting it in the oven. Baked salmon receipes cooked this way are quick and easy. An easy baked salmon recipe just right for a mid week supper after work or as part of a dinner with friends. Try this baked salmon fillet recipe served with an unusual red wine sauce.

Ingredients - serves 6

6 x 150g/5oz Salmon Fillets, skin on

2 finely diced shallots

450ml/14floz full bodied red wine such as a Bordeaux

250g/8oz unsalted butter, diced

Sea salt and freshly ground black pepper

Olive oil


Method

Prepare the Red Wine sauce first.

Pour the wine into a pan with the diced shallots. Bring to the boil and reduce until you have about 3 tablespoons.

Turn the heat down to low and whisk in the diced butter until it becomes emulsified with the red wine reduction, don' let it boil. Season with salt to taste and take off the heat.

The sauce can be reheated gently when needed.

The Salmon

Preheat the oven to 220°C/gas mark 7.

Heat a large non-stick frying pan with an ovenproof handle over a high heat.

Cut 3 diagonal slashes into the skin of each salmon fillet, brush with the olive oil and season with salt and pepper.

Place the salmon skin side down in the frying pan and sear for 3 or 4 minutes. When golden brown, turn over and quickly cook for 30 seconds. Transfer the pan to the oven and bake for about 6 minutes or until done to your liking. Try not to overcook the baked salmon or it will be dry and tasteless.

Serve the salmon skin side up with the warm red wine sauce poured around it and a simple salad or steamed French beans on the side.

And there you have it, a healthy, quick, easy baked salmon dish with very little washing up - my kind of cooking.

Farming Gold on EZ MODE in World of Warcraft

Me fooling around on my pre-made level 70 prot pally in SM GY. Like this kind of stuff? Then check out wowhobbs, the pally that inspired me to do this kinda pulling. www.youtube.com Also check out my other vid in SM Cath! It's posted as a video response to this one.

Thanks To : Good bbq sauce At Amazon.com