Have you always wanted to try to recreate some competition BBQ recipes? Well here’s your chance to learn how to make the tenderest ribs, the tastiest chicken, and the best brisket you’ve ever eaten. I got this book, Competition BBQ Secrets, as a gift earlier this summer and have been having a great time working my way through it. My family has been my happily willing taste testers. I love to grill and thought I did a pretty good job, but this set of recipes and instructions has inspired me to try some new techniques that have taken my grilling to a whole new level and shown me the difference between pretty good and the best.
Will you be questioning why some barbecues taste really great whilst others do not? The secret of a excellent BBQ recipe is truly from the marinade and top quality of the pork. Know this, even if you have a really very good BBQ recipe but your meat is not of high good quality and the ingredients that you just use inside your marinades are not actually fine, your barbeque will not actually taste so delicious.
In case you love the taste of exotic food you ought to try Korean barbecue. There are lots of restaurants inside the country that happen to be offering Korean BBQ. If you cannot afford to bring your entire family members to a restaurant and appreciate Korean meals, come across some Korean BBQ recipes and study how you can cook Korean BBQ.
Intensely aromatic, this ancient marinade will bring a pork dish to life
This is based on a traditional Malay curry, not hot, but full of interesting flavours. This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Leg of lamb can be prepared in many different ways. This recipe is almost sure to be one you don’t already have and it may very well be the best lamb you have ever prepared. Get ready for rave reviews!
When people think of a joint of lamb they tend to think of roast lamb and mint sauce, whilst this is truly delicious there are so many other recipes that you can choose using different cuts of Lamb.
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering. Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.