CLICK HERE www.NorthlineExpress.com for more information on outdoor cooking. Gourmet Cook Danielle reveals secrets on grilling our special NorthlineExpress Devine Salmon on the Grill. Don't like Salmon? Try it the way we do it and you just might change your mind. Salmon is great on the barbecue when you do it right and it's a healthy diet food. Watch as gourmet cook Danielle demonstrates how to prepare and serve Salmon on the Weber Summit grill with our special secrets. Ingredients; 1) Salmon Filet 2) Butter 3) Lawry's Seasoning 4) Pepper 5) Cedar Grilling Plank Weber Summit Grill - Item Code: 6WR-7370001 www.northlineexpress.com Grilling Cedar Planks - Item Code: 6BB-CP-3922 www.northlineexpress.com Weber Fish Turner - Item Code: 6WR-6446 www.northlineexpress.com Food Tent - Item Code: 6MB-02015P www.northlineexpress.com CLICK HERE www.youtube.com for NorthlineExpress Grilling Series on YouTube for more great grilling tips. Visit www.northlineexpress.com for grilling accessories and to use a special coupon code. For more great Barbecue Grills, Outdoor Kitchen Grills, Grill Accessories, Grill Parts go to www.NorthlineExpress.com
Sunday, December 25, 2011
Monday, December 12, 2011
Traditional Barbecue Recipes
In cookery terms there's nothing quite like a barbecue. It's a combination of the cooking method and the atmosphere that makes barbecuing into something special. After all there's nothing quite like eating outdoors, especially if you have company and the smell of cooking foods pervades the air.
Barbecuing must also represent one of the oldest methods of cookery. After all, to barbecue meats and many starchy roots or tubers all you need to do is to put them directly on the fire. It may not be elegant, but it's undoubtedly how humans first learnt to cook. Later, meat was probably cut up and speared on sticks which were then placed on the fire.
However, it was only with the advent of metals that grilling as we know it evolved. After all, when you have metal you can place a grid over the fire and the place the foods to be cooked on this grill. The barbecue was born!
Of course, the most well known barbecue recipe is for the kebab and the recipe below is for a classic Turkish shish kebab, the traditional home of the dish:
Turkish Shish Kebab
Ingredients:
500g lamb, cut into 4cm cubes
For the Marinade:
50ml milk
3 tbsp extra-vrigin olive oil
1 small onion, grated
salt and black pepper, to taste
3 tomatoes, halved
3 Cubanelle (or Anaheim) pepers, halved and de-seeded
1 onion, peeled and cut into 8 wedges
Method:
Combine all the marinade ingredients in a bowl and whisk to combine thoroughly. Lay the lamb pieces in a shallow dish and pour the marinade over the top. Turn the lamb to ensure even coating then cover and set aside in the refrigerator to marinate for at least 1 hour. In the meantime soak your skewers in a bowl of water to prevent them from burning whilst cooking.
When the lamb has marinated to your liking thread the cubes onto the skewer (two skewers, typically, equal a single portion) then place the skewers on your pre-heated barbecue along with the tomato halves, pepper halves and onion wedges. Turn the skewers at regular intervals to ensure even cooking and cook for about 10 to 12 minutes (turn the vegetables half way through as well).
Serve on a bed of rice, garnished with the vegetables.
The other classic recipe is for barbecued baby black ribs and the following recipe comes from Britain.
Barbecued Back Ribs
Ingredients:
2 baby back ribs cut in half
300ml tomato ketchup
3cm length ginger, grated
200ml soy sauce
2 tsp rosemary, finely chopped
2 tsp ground star anise
5 tbsp runny honey
4 garlic cloves, grated
5 tbsp dry sherry (or sake)
Whisk together the barbecue sauce ingredients in a bowl then pour over the ribs and lave in the refrigerator to marinate over night. Place the ribs in a saucepan, add the marinade then add just enough water to cover the ribs. Bring to a boil then reduce to a simmer and cook for 1 hour, covered.
When the hour is up transfer the ribs to a hot barbecue and cook. Meanwhile reduce the sauce in a wok and every 2 minutes or so brush the ribs with the reduced barbecue sauce. Continue cooking until the ribs are nicely caramelized and completely covered in the barbecue sauce.
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Friday, December 9, 2011
Behind the Scenes - Building a Kalamazoo Outdoor Gourmet Grill
Kalamazoo Outdoor Gourmet outdoor kitchen equipment is hand-built by skilled craftsmen in Kalamazoo, Michigan. Take a look behind the scenes as a Kalamazoo K900HB Hybrid Grill is fabricated.
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Tuesday, December 6, 2011
Outdoor Kitchens with Pizza Oven and Built-in Grill
Here we are at the ultimate outdoor kitchen. We're preheating this new grill we put in. Check out the sear zone, it goes up to 800° You can cook anything 2.5" thick or less. What else can we do? Look at this pizza oven, it's amazing, it is a Kalamazoo brand, which is a the top of the line pizza oven. It has a smoker box, and a digital thermostat you can regulate the temperature with. Then of course you've got the beautiful pizza oven, let's just open it up and take a look inside at the pizza stone. Right now it's at 549° and climbing and we're just getting it ready to be used. Look at the magnificent space, you can do some great cooking, have a lot of fun. You can cook pizza, chicken, or anything else you like. Come visit us again at www.outdoorfl.com and learn more about great outdoor kitchens, pergolas, and other outdoor projects. After you're done eating, by the way, you can just mosey on over here, relax by the pool, or of course take in the latest in TV and watch the fire.
Friday, December 2, 2011
Chillin' & Grillin'
Enjoy an outdoor grilling party with Michael Romano and News 12
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