There are times when you just have to have that rack of barbecue ribs. Maybe they have been sitting in your freezer since fall and you just can’t wait any longer, you just have to have those ribs. But with the cold of winter set in getting out to the grill is more of an exercise in survival making it hard to truly enjoy the barbecue experience. Throw in some snow and wind and the idea of cooking barbecue ribs on the grill goes out the door.

Now if your are truly hardcore you can put on your snow boots, bundle up in hat, coat and gloves, shovel a path out to the grill, get it lit and hope the wind doesn’t blow it out. The next part may be even trickier; actually grilling the ribs. While barbecue ribs aren’t all that hard to make they do need constant attention. Standing outside in the cold and wind can make this difficult not to mention that it’s either getting dark out or the sun has already gone down. Grilling in the dark, even with a flashlight, is not easy because it’s hard to tell if and when the ribs are done.

Now this doesn’t mean it can’t be done because many a hard core griller has endured the elements to fix their favorite barbecue dish. But if this isn’t you’re idea of barbecue fun then there is an alternative. If you have a large crock pot or pot you can put on the stove you can be enjoying tender barbecue ribs in a few hours.

Here’s how you do it.

Get your crock pot or large pot set up. Pour in some barbecue sauce then set your ribs in the sauce. You may have to cut your ribs into sections if you are doing a rack of baby back ribs. Pour the rest of the sauce over the ribs making sure to cover them well. You want to cook them slowly so don’t turn the stove up to high. With a crock pot set them to high to get the temperature up and then turn them down to low and let them simmer. By cooking slow you are looking at letting them cook for two to three hours, or even longer. The flavors of the sauce will work deep into the meat leaving it moist and tender. It will also fill your house with the smell of barbecue, which is good if you like that kind of thing.

While this isn’t exactly the same as cooking barbecue ribs on a grill it is a great way to enjoy the taste of barbecue even on the coldest of winter nights.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.

(ARA) - Summer is meant to be spent outside and what’s better than fast and delicious dishes for the backyard grill? Whether you’re planning a graduation party, family get together or a weekend with friends, there’s nothing like the ease of an outdoor barbecue to celebrate the arrival of summer. From wings and coleslaw to fresh salsas and grilled chicken breasts, these recipes offer delicious solutions to the question, “what are we eating?”

“Wings are a perfect summer barbecue food,” says Chef Joseph Shilling, director of culinary arts for The Art Institute of New York City, part of The Art Institutes system of schools. “They’re easy to transport and small enough to hold in your hand and eat without a fork and knife,” he adds.

Another summer favorite at picnics is coleslaw. Don’t be afraid of making your own slaw, advises Shilling. “It’s so easy to make and better than anything you’ll buy.”

If you want to try something different on your grilled chicken breast, try grape salsa as a fun alternative. “Grape salsa goes wonderfully with any grilled meat. It adds an amazing texture and flavor to chicken and fish that you don’t have with a tomato-based salsa,” said Chef John Harrison, The Art Institute of Washington.

The chef instructors of The Art Institutes have put together a sampling of delicious summer meal ideas that are surprising, flavorful and easy, and best of all, will help kick-start your summer fun. So fire up the grill, grab a bag of chips and a tasty dip, some ice-cold beer and don’t forget the napkins!

Grape Salsa
Chef John Harrison, The Art Institute of Washington

1 1/2 pounds green or red or mix seedless grapes
1 1/2 ounces lime juice
1 tablespoon cilantro, chopped
1 clove fresh garlic, chopped fine
1 small jalapeno pepper, chopped fine
1/2 teaspoon salt

Wash and remove stems from the grapes. Cut each grape in half or thirds. Combine with remaining ingredients and allow flavors to blend for several hours or overnight. This salsa goes well with grilled turkey or chicken breasts, grilled fish such as salmon or grouper and roasted or grilled pork.

Hot Wings
Chef Joseph Shilling, The Art Institute of New York City

4 pounds chicken wings
1 cup hot sauce
3 tablespoons honey
1/2 pound butter, cut in pieces

Toss the chicken wings in hot sauce and honey. Bake the chicken wings in a 375-degree oven for 25 to 35 minutes or grill over medium heat. Toss cooked wings in a bowl with the butter. Eat immediately.

This recipe can be made ahead. The wings can be re-heated when needed. Serve with celery sticks and blue cheese or ranch dressing.

Barbecued Wings
Chef Joseph Shilling, The Art Institute of New York City

4 pounds chicken wings
1/2 cup ketchup
1/2 cup chili sauce
4 tablespoons honey
4 tablespoons chili powder
2 tablespoons garlic, chopped
1 teaspoon ground cumin

Mix the ingredients for the barbecue sauce in a bowl. Marinate the chicken wings for two hours in the barbecue sauce. Bake at 375 degrees for 25 to 35 minutes or grill over medium heat.

This barbecue sauce is also great on steak, shrimp and burgers.

Fresh Tomato Salsa
Chef Joseph Shilling, The Art Institute of New York City

8 red plum tomatoes, chopped small
2 tablespoons fresh garlic, chopped fine
1 jalapeno pepper, chopped fine
1/4 bunch fresh cilantro, chopped fine
1/4 onion, chopped fine
Juice of 2 limes
Salt & pepper to taste

Combine the above ingredients for a lively salsa that is great with tortilla chips. It can be served hot or at room temperature.

Creamy Southern Coleslaw
Chef Joseph Shilling, The Art Institute of New York City

8 ounces mayonnaise
16 ounces green cabbage, shredded
4 ounces carrots, shredded
4 ounces raisins
3 1/2 fluid ounces lemon juice
1/2 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
1 teaspoon cider vinegar
1 ounce sugar
Salt to taste
Black pepper, ground, to taste

Combine all the ingredients and mix until thoroughly combined. Refrigerate until ready to serve.

Smoked Pork Tenderloin
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta

2 to 3 pounds pork tenderloin
8 ounces water
1 ounce rice wine vinegar
4 ounces soy sauce
1 tablespoon chopped garlic
1 3/4 tablespoons grated fresh ginger
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 cup juniper berries (optional)
Whole white peppercorns to taste
1 dash crushed red pepper

Clean tenderloins and set in bowl in refrigerator.

To make brine, combine remaining ingredients in a small pan and bring to a simmer, turn down heat and let steep for 8 minutes. Allow brine to cool to room temperature (this process may be aided by refrigerating), cover tenderloins and let marinate for 4 hours.

Cook in smoker until they reach an internal temperature of 145 degrees. Tenderloins may be grilled in the absence of a smoker.

Slice 1/4-inch thick and serve with ginger orange BBQ sauce,

Ginger Orange BBQ Sauce
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta

6 ounces rice wine vinegar
12 ounces orange marmalade
2 tablespoons fresh grated ginger
1 tablespoon chopped garlic
2 ounces mirin
1 tablespoon cracked or whole black pepper
3 ounces Dijon mustard

Combine marmalade, ginger, mirin, garlic and cracked black pepper in a pan and bring to a simmer. Strain into a stainless steel bowl and whisk in Dijon mustard.

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NOTE: The Art Institutes system of 24 educational institutions is located nationwide, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes system of schools has provided career-oriented education programs for 40 years with more than 125,000 graduates. For more information visit The Art Institutes website at www.artinstitutes.edu/nz.

The grill is on, the stars are out and entertaining is about to move outdoors. This summer, make your outdoor space an extension of your living room by creating an inviting setting to entertain family and friends.

David Sherman, an interior design instructor with The Art Institute of California — San Francisco, suggests that for a successful party, guests should be comfortable, “inside and outdoors.” Sherman says by using various types of lighting, you can create moods, as well as keep your guests moving freely — and safely — around the party. When Sherman entertains, he likes to suspend paper and metal accordion lanterns from trees or porch eaves, use old lanterns from flea markets or antique stores to hold candles, and light large citronella torches that can be stuck in the ground for light and also repel bugs

He also recommends putting a votive tree in the ground, in a pot, or in the hole of an umbrella table to create an outdoor chandelier of lights. Glass or mosaic hurricane lamps add a soft glow, says Sherman, and also protect candles from the wind.

In cold weather states like Minnesota, “Outdoor lighting is all about fire,” says Dan Noyes, Interior Design Department chair at The Art Institutes International Minnesota. “With the advent of the many tiki torch designs out there, one can readily and inexpensively create the outdoor room with a perimeter of fire. The upside is not only a definition of space but a controlled bug-less zone if one uses citronella in the torches. Fire pits are another great way to add ambient light while creating a focal point to gather around.” he says.

Now that the lighting is set, what about the food? First, start with a very clean grill says William Niemer, chef director, also from The Art Institutes International Minnesota. “Make sure you remove all of the cooked on meat and carbon. The importance of this is two-fold; a clean grill will help to make sure none of your food sticks to the grill and you can make those great grill marks. Second, you don’t want any off flavors from the carbon build-up on the grill rack,” says Chef Niemer.

When you cook a large piece of meat, says the chef, use an indirect cooking method in which you place the coals on either side of the grill. Place the meat in the center of the grill, not directly over the coals. This will provide even cooking and no burning meat

For city entertaining, whether it’s on a rooftop, or in a small backyard garden, Chef Mark Hellermann of The Art Institute of New York City likes to make grilled focaccia. “I like to make the dough a day ahead and have it in the fridge overnight because it’s easier to handle when it’s cold,” says Chef Hellermann. He makes up a few irregular pieces to rise slowly for a few hours in the afternoon. When his friends arrive, Hellermann has a slow fire going on the grill — often with some bits of grapevine to add some smoke. “I toss on the focaccia, cover the grill, and flip it with tongs when it gets dark, golden brown. Finally, I turn out the pieces onto a small cutting board, and serve everybody, usually with a delicious southern Italian white or a Gavi di Gavi,” he says.

Entertaining experts recommend setting up food and drink stations in two distinct areas. That way, guests will move around more and not congregate next to one or the other in a big group. Tin washtubs, available at most home centers, make great containers for beer and soft drinks. Offer a selection of white or red wine, or consider serving a white or red sangria to make use of delicious summer fruits. If you decide to serve mix drinks, keep it simple by selecting one or two “specialty” drinks, like martinis or margaritas.

Remember when you entertain guests, don’t try out fancy new recipes that keep you in the kitchen — or at the grill — for hours. Keep it easy and casual, and serve your friends and family what you like to eat, because chances are, they’ll enjoy it as well.

Griller Salmon on a Bed of Roasted Peppers with Balsamic Vinegar Sauce
Recipe from Chef Bill Niemer, The Art Institutes International Minnesota

10 Portions

3 2/3 pound salmon filet
Salt and pepper as needed
Vegetable oil as needed
1. Cut the salmon into 10 equal portions steaks, 5 to 6 ounces. Season them with salt and pepper. Brush with the oil. Allow any excess to drain away before placing on grill.

2. Place the salmon presentation side down on the grill. Grill undisturbed for about 2 minutes. Turn the salmon a quarter turn during grilling to achieve grill marks. Turn the salmon over and complete cooking, about 3 to 4 minutes more.

3. Serve the salmon with the balsamic vinegar and pepper sauce.

Roasted Peppers and Balsamic Vinegar Sauce

8 fluid ounces balsamic vinegar
8 fluid ounces fish stock
2 ounces chopped tomatoes
1 ounce chopped herbs such as thyme or tarragon
1 tablespoon arrowroot mixed with a small amount of water
2 ounces mushrooms
3 ounces roasted green pepper julienne
3 ounces roasted red pepper julienne
3 ounces roasted yellow pepper julienne

Combine the vinegar, stock, tomatoes and herbs. Bring the mixture to a simmer and thicken it lightly with arrowroot mixture. Add the mushrooms to the sauce. Add the peppers and simmer the sauce to 2 to 3 minutes more. Adjust with salt and pepper.

Grilled Lamb Chops with Carmelized Garlic Sauce

20 double rib lamb chops, 3 ounces each
Salt and pepper as needed
Olive oil, garlic

1. Season the chops with salt and pepper and brush with the oil.

2. Place the lamb presentation side down first on the grill. Grill for 3 minutes then give each chop a 90-degree turn to make the presentation marks.

3. Turn the lamb chops over and complete cooking until desired doneness, about 3 to 4 minutes more.

4. Serve the chops with the caramelized garlic sauce.

Carmelized Garlic Sauce

4 ounces whole garlic gloves peeled
2 ounces butter or oil
1 pint beef broth
1 ounce basil cut into long, thin strips
8 ounces chopped tomatoes
Salt and pepper as needed
2 ounces whole butter diced
1. Blanch the garlic cloves in salted water, shock and peel them.
2. Sauté the blanched garlic cloves in the butter until they are lightly browned.
3. Deglaze the pan with the white wine and reduce until it thickens.
4. Add the broth and any juice from the sautéed garlic. Reduce the mixture a little bit more.
5. Add the basil and tomato. Adjust the seasoning. At service time add the diced butter.

Focaccia
by Mark Hellermann CCE, CHE

Sponge Method

8 ounces water
1/2 ounce fresh yeast (1/4 ounce dry yeast)
8 ounces bread flour

Mix the above and allow to ferment for 3 to 4 hours at room temperature.

Add to this sponge:

6 ounces (3/4 cup) water
1 pound bread flour (more or less, keep the dough rather moist)
Knead the dough for about 5 minutes and then allow it to rest for 20 minutes.
Knead in 1/2 ounce (1 tablespoon) salt and 1/2 tablespoon coarsely chopped rosemary

Retard the dough in the refrigerator overnight. Four hours before you want to grill the focaccia form it into 6 or 8 small rounds, flatten and stretch the dough with oiled hands. Oil the dough well with extra virgin olive oil. Allow the dough to rise for 3 to 4 hours, covered, on a well-oiled sheet pan. When the fire is low but moderately intense, place the pieces of dough on the well oiled grill; cover and then turn when dark brown.

Barbecued Salmon Fillet with Cucumber Salad
From Chef Joseph Shilling, Dean of Education, The Art Institute of New York City

Serves: 4

Prep Time: 15 to 20 minutes

Cook time: 10 minutes

Ingredients:

4 7-ounce salmon fillets
1 cup barbecue sauce (recipe below)*
1 seedless cucumber, cut into 1/2 moons
1 small red onion, sliced thin
2 tablespoon fresh dill, chopped
1/4 cup rice wine vinegar
1 tablespoon sugar

For Barbecue Sauce:

1/4 cup ketchup
1/2 cup chili sauce
1/2 cup orange juice
1/4 cup molasses
1/2 cup brown sugar
4 tablespoons chili powder
2 tablespoons fresh garlic, chopped
Salt and pepper, to taste

Blend ingredients together. Simmer on low heat for 1 hour. Cool. Use as needed.

Coat the salmon in the barbecue sauce. Allow to marinate for 2 hours. Toss the cucumber, red onion, dill, sugar, and vinegar. Season with salt and pepper. Keep refrigerated.

On a medium hot grill, cook the salmon on one side for 4 to 5 minutes. Turn salmon and finish for approximately 2 to 3 minutes. If desired, baste with additional sauce.

Chefs note: Great with a cold, crisp Chardonnay.

Recipe appears in Philadelphia Flavor 2, Small Potatoes Press, 2004

The Art Institutes www.artinstitutes.edu with 30 education institutions located throughout North America, provide an important source of design, media arts, fashion and culinary professionals. The Art Institutes have provided career-oriented education programs for 40 years, with more than 140,000 graduates.

Courtesy of ARA Content

A grilled meal is not complete without delicious vegetables to compliment the meat. Vegetables can be used as side dishes as well as put right on your burger. Chris and Tal of Chris & Tal’s Better Foods bring to you three easy vegetable recipes that are ideal for barbecues.

All three recipes are both delicious and healthy. Try the Thai Style Red Peppers for a sweet and sour zest or the grilled zucchini for a spicy addition to your meal. Pick the Cajon Portobello Buns for a unique twist on the popular mushroom.

Chris & Tal’s Better Grilled Zucchini

Like meat, vegetables taste better grilled. This recipe from Chris’ grandmother in Spain makes a slightly hot and very healthy topping for burgers or a great side dish.

Ingredients:
2 zucchini sliced lengthwise
2 tbsp red wine vinegar
2 tbsp fresh basil leaves
2 small red chili peppers, finely chopped

Directions:
Grill zucchini on BBQ or indoor grill until slightly charred and tender. Combine remaining ingredients and let sit and marinate while you are grilling your burgers.

Nutritional information per 40 g serving:
Calories - 13; Fat - 0 g; Carbs - 2.8 g; Protein - 0.8 g

Chris & Tal’s Better Cajun Portobello Buns

These mushrooms make a great topping for Chris & Tal’s Bet•ter Burgers or other barbecued meats. For carb-conscious people like Tal, they can even be used as a tasty burger bun substitute!

Ingredients:
2 tsp Worcestershire sauce
2 tsp balsamic vinegar
1 tbsp good olive oil, plus extra for drizzling
Pinch of Cajun seasoning
4 Portobello Mushroom caps

Directions:
Clean mushroom caps by brushing them with a damp towel. Combine Worcestershire sauce with balsamic vinegar and whisk in 2 tablespoons of olive oil. Brush mushrooms with dressing and sprinkle Cajun seasoning. Grill in a hot pan for 3 or 4 minutes on each side, until tender.

Nutritional information per 93 g serving:
Calories - 54; Fat - 3.3 g; Carbs - 4.5 g; Protein - 2.0 g

Chris & Tal’s Better Thai Style Red Peppers

Chris picked up this recipe while he was traveling in Thailand and translated it to use North American ingredients. You’ll find these sweet and sour peppers make a great side dish, or you can put them right on your burgers for an exotic twist!

Ingredients:
1 red pepper, thinly sliced
1/4 cup of water
2 tbsp sugar
2 tbsp vinegar
4 tbsp cucumber thinly sliced
1-1/2 tbsp crushed peanuts
1 shallot, chopped

Directions:
Bring water to a boil in a small sauce pan. Add sugar and pepper slices and boil for five minutes. Let mixture cool and mix in vinegar, then add the other ingredients and mix together. Be sure to put both the peppers and the sauce on your burgers.

Nutritional information per 42 g serving:
Calories - 53; Fat - 2.6 g; Carbs - 6.2 g; Protein - 1.8 g

Many vegetable recipes can be easily incorporated into barbecues. Good luck finding your favorite! For more great recipes from Chris and Tal, go to http://www.betterfoods.ca/recipes.html

An excellent spread can make all the difference when it comes to savory barbecue meals. Here, Chris and Tal of Chris & Tal’s Better Foods offer recipes for spreads that provide the best of both worlds: taste and health.

These delicious yet nutritious spreads are perfect for both indulgent eaters like Chris and health-conscious people like Tal. All contain less than 17 calories per tablespoon. They are easy to make and go great with grilled burgers or chicken.

Chris & Tal’s Better Tzatziki

This is a low-fat version of the popular Greek spread. The red wine vinegar gives it a unique taste, while the cucumbers add a refreshing crunch to your burger.

Ingredients:
1 container (16 ounces) plain low-fat yogurt
1/2 a seedless cucumber chopped into small cubes
1-1/2 tsp salt
2 garlic cloves, chopped
1 tbsp dill
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
Ground black pepper

Directions:
Combine ingredients and refrigerate before serving.

Nutritional information per 28 g serving:
Calories - 20; Fat - 0.9 g; Carbs - 1.8 g; Protein - 1.1 g

Chris & Tal’s Better Burger Avocado Spread

Avocado is very healthy due to its monounsaturated fat and potassium content. Add this spread to your burgers for a rich and creamy taste. This recipe is ideal for low-fat burgers like Chris & Tal’s Bet•ter Burger, which give you that extra room to indulge!

Ingredients:
1 ripe avocado, peeled and pitted
1/4 cup low fat sour cream
1/4 cup chopped roasted red pepper (available in jars or made fresh)
1 small ripe tomato
Juice of half a lime
Salt and pepper to taste

Directions:
Mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.

Nutritional information per 2 tbsp:
Calories - 33; Fat - 2.8 g; Carbohydrates - 1.9 g; Protein - 0.6 g

Chris & Tal’s Better Ginger and Plum Relish

Tal came up with this recipe for his Chinese food-loving family. Put it on your burgers to add an Asian flair!

Ingredients:
1/2 cup finely chopped ripe plums
1 clove garlic crushed and chopped
2 tbsp grated ginger
1 tbsp sweet chili sauce

Directions:
Combine ingredients and marinate while you are grilling your burgers

Nutritional information per 28 g serving:
Calories - 27; Fat - 0 g; Carbs - 6.2 g; Protein - 0.1 g

The toppings you add to your meal can be just as pleasing as the meat itself. Good luck finding your favorite! For more great recipes from Chris and Tal, head to http://www.betterfoods.ca/recipes.html

When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There’s plenty of variations on the basic boneless prime roast recipe so feel free to improvise.

Boneless roasts are sometimes called ribeye roasts or “eye of the rib”. A boneless roast serves more people per pound — you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.

You can marinate the roast before you cook it for extra flavor, although many think that the beef is tasty enough as is. Marinating can also make the meat more tender. If you decide to marinate the meat, let it soak for an hour or two before making this boneless prime roast recipe.

Before you cook the meat, make sure that it has reached room temperature. This means you should take it out of the refrigerator about two hours before it is put in the oven. A good prime rib roast recipe will tell you to rub of exterior of the meat with horseradish or Worcestershire powder.

Preheat the oven to 500° and place a layer of rock salt in the bottom of the roasting pan. The layer of salt should be about 1 inch deep. Sprinkle the salt with about half a cup of warm water and place the roast on top of the salt. The boneless prime rib recipe tells you to cover the roast completely with rock salt.

The reason this boneless prime rib recipe uses rock salt is to seal the exterior of the meat so that it remains tasty and juicy. The beef will not taste salty — the salt crust is removed before serving.

Cook the meat for about 15 minutes per pound keeping the door of the oven closed for the entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!

Barbecue chicken is a popular dish, and there are probably millions of crockpot recipes out there. The purpose of this article is to only give you three crockpot recipes tat are only for barbecue chicken.

Scan through each one and decide which one sounds the best to you. Or, you can try all three out at different times to see which your family likes the best!

Recipe #1

1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 tablespoons Worcestershire sauce
Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook 4 hours on high or 8-10 hours on low. Delicious!

Recipe #2

4-6 pieces chicken (I use boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all.

Cook slowly on low in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.

Recipe #3

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in slow cooker. Combine all other ingredients and pour over chicken. Cover tightly and cook at “low” for 6-8 hours. Makes 4 servings.

Good luck with finding your favorite!

Each nation or ethnic group has its own way of making barbecue. Everyone has heard of so many various Barbecue sauces and an average supermarket is full of them.

Armenian barbecue stands uniquely next to Southern American Barbecue, Eastern Mediterranean Shish Kabob and Greek Gyros. Before you make your barbecue you should always be circumspective of barbecue safety issues and the information at http://www.emaxhealth.com/75/2854.html on barbecue safety is always good to know.

Armenian Barbecue Ingredients:

2 pounds of pork meat
1 onion
Salt and Pepper (Black Pepper and Red Pepper)
Basil Leaves

Cut the pork meat into small pieces and add to it very small chopped onion. Add salt, pepper and some basil leaves. Mix all of them together very well and leave in the refrigerator for few hours so the taste of the salt, pepper and the basil leaves penetrates inside the meat.

Prepare the grill (can also be done inside the oven). As the grill is warming up, put the meat on skewers and line them up over the grill. The skewer is very much desired so you can equally turn the meat around and let all of it’s part cook well.

When ready, serve with tomato sauce and red wine.

Armenian Barbecue has been used in the region for long time as well as the red wine. The taste is great and this meal can be a great dish with good salads and other dishes on your table.

The summer is a perfect BBQ time across the US. BBQ is a great crowd pleaser and is sure to bring the family together. Here is an easy BBQ ribs recipe and some quick tips to make sure your BBQ experience is safe and fun.

First, to keep things safe:

1. Defrost meat before cooking so you get even cooking and do it in the fridge.

2. Marinate food in the refrigerator and don’t reuse the marinade unless you boil it first

3. Do not serve cooked meat in the same plate you had the raw meat (unless you clean it before re-using it)

4. Don’t bring out the meat until you are ready to cook to avoid leaving it a prolonged time in hot temperatures before cooking.

Make sure you follow the safety tips and you will have more fun during the summer cookouts. My summer is going great. BBQ’s are a big reason for that. One of my favorite dishes is an easy BBQ Ribs recipe. To make great ribs easily we need to follow these tips:

1. Marinade the meat or rub in the seasonings at least 1 hr before cooking more is better but if it’s done too long, unless it’s a tough cut, you could overpower the meat. Anywhere from one to six hours is good enough.

2. Grill ribs bone side down until the bones start to separate from the meat without turning. This is a key point that helps produce tender ribs.

3. Brush BBQ sauce or any sauce that has sugar only at the tail end of cooking.

4. Allow the ribs to sit for 10 minutes before eating or cutting this helps the meat stay juicy.

5. Use tongs to handle the meat forks will pierce the meat and allow the juices to escape. Piercing the meat reduces the flavor and moisture of the meat.

You can try this tips this weekend or the next time you grill ribs and you will see and taste the difference. In order to do that you need this simple recipe that’s great tasting:

6 pounds pork spareribs

1 tblsp red pepper flakes

2 tblsp Adobo or Seasoned Salt

1 tsp fresh ground black pepper ( use less to taste if using adobo)

A barbecue sauce you like

Combine red pepper flakes, Adobo and black pepper. Rub mixture all over ribs; cover ribs and marinate in refrigerator at least 2 hours. Grill ribs over low heat, bone side down until the meat separates from the bone, approximately 1 hour. Apply your favorite barbecue sauce and cook for another 15 to 30 minutes turning the ribs frequently to avoid burning the sauce. Serves 6 to 8.

There you have it an easy BBQ ribs recipe and some tips to make sure you wow your family and guests.

Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good quality charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.

When cooking prime rib on the grill, you don’t want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the exterior with a mixture of coarse salt, pepper and herbs.

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds — easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has enough heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big enough roast because your guests will ask for seconds and thirds!