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BBQ Tips & Recipes

BBQ Tip of the Day: Tenderizing Beef

Here are three different ways to tenderize your piece of beef before cooking:

  •  Whack It - you know that hammer in your drawer of kitchen tools?  Yeah use that!  The thicker the piece of meat, the harder you can hit the meat! You might want to cover the meat with plastic or something else to keep blood and juices from splattering all over you.
  • Marinate - after hammering your meat, use your favorite marinade to flavor your meat and to also soften the damaged fibers.
  • Thirdly, let your finished, cooked meat sit for about ten minutes before digging in.  Cut your meat against the grain of the meat fibers or perpendicular to the strands of beef in very thin cuts.  This aids in presentation and further         tenderizes the meat for your guests before eating!

Recipe of the Day:  Smoked Chicken Cabbage Salad

This is not your typical chicken salad.  This recipe gets its unique flavor from smoke, oranges and its dressing.  The recipe makes 4-6 servings.

 Ingredients

  • Apple or other fruit wood chunks
  • 1 tbl olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1—3 or 3.5# whole chicken
  • 3 tbl olive oil
  • 3 tbl balsamic vinegar
  • 2 tbl bottled Thai chili sauce
  • 4 cups shredded
  • cabbage
  • 1 cup orange sections, about 3 oranges
  • 1 large tomato, chopped
  • 2 green onions, chopped

 Preparation

  • Prepare smoker as per user manual
  • In small bowl, stir together the 1 tbl of olive oil, garlic, salt & pepper.
  • If not already done, remove the neck and giblets from the chicken.  Twist wings tips under the back.  Starting at the neck on one side of the breast, slip your fingers between skin & meat, loosening the skin as you work to the tail end.  Repeat on the other side.
  • Lift skin and carefully rub the garlic mixture under the skin, directly on the meat.  Skewer the neck skin to the back.  Tie legs to tail with cotton string.
  • Place chicken, breast side up on cooking rack and smoke for 2.5-3 hours or until chicken is no longer pink.
  • Remove & cool chicken.  Remove skin & meat from bones and cut meat into bite size pieces.
  • Combine 3 tbl olive oil, balsamic vinegar and chili sauce and mix well.
  • In a large bowl combine cabbage, orange sections, tomato and green onions.  Add chicken and toss gently to combine.  Pour dressing over mixture and toss gently again to coat  and ENJOY!

 

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The thicker the piece of meat, the harder you can hit the meat!

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