Grill Skills: Professional Tips for the Perfect Barbeque

Blurb: In Grill Skills, professionals generously offer their very best tips, advice, and recipes. This is the book where Tex-Mex meets the islands, the Mediterranean meets Sweden, and the tropics meet urban balconies—an indispensable grill book for all tastes. Grill Skills is a multi author book. Mia Gahne explains how to whip up the perfect barbeque sauce. Tove Nilsson shares slightly tweaked traditional barbeque dinners with all the proper sides. Liselotte Forslin creates glorious barbeque buffets for all ages and tastes. Mia Öhrn conjures up the magic of grilled desserts. Bengt-Göran Kronstam gives expert advice on wines to go with your grilled meals. Catharina Lindenberg-Bernhardsson creates ambiance by imaginatively decorating around the grill. All this is accompanied by music selected by Jan Gradvall.   Book Overview and Chapters The book is separated by theme: 30 Commandments for a Grill Master; Grill for Dinner; Classic Bistro Grill; Family Grill Fest; Mediterranean Grill; BBQ Swedish Style; Setup for a Grill Party; Grilled Desserts; and Sure-Fire Wines. The 30 Commandments chapter has info on prepping for grilling, choosing a grill, and things to do during grilling and when it’s almost done. Recipes range from simple glazes to salads to desserts. Colorful pictures are throughout. Below is a recipe from the book, Jerk Chicken. Jerk Chicken 2016-07-27 18:00:26 Jerk is a spice mix from Jamaica with the sweet, intense taste of allspice, cinnamon, and nutmeg. The chicken becomes almost black when grilled due to the caramelization of the dark muscovado sugar together with all the spices. The chicken is butterflied so it can be grilled more quickly. Write a review Save Recipe Print...

Rumaki

Rumaki is a bacon wrapped appetizer containing chicken liver and water chestnuts. This classic chicken liver appetizer is served with a Chinese Five Spice flavored sweet orange sauce. Rumaki with Orange Marmalade Sauce 2015-07-03 14:43:48 For the Rumaki: 1 pound bacon slices Water chestnut slices, enough for the bacon Chicken livers, cleaned and trimmed to fit inside bacon wrap Oil for frying For the Sauce: Orange marmalade Chinese Five Spice Write a review Save Recipe Print For the Rumaki Take a half slice bacon and place a portion of chicken liver in the middle, and a water chestnut over the top. Wrap both ends over and stick with a toothpick to hold in place. Repeat with remaining ingredients. Fry in hot oil until done. Remove and serve hot. For the Sauce In a small saucepan add in the ingredients using this ratio: for every 2 tablespoons of orange marmalade, add in 1 tablespoon of water, and a pinch of Chinese Five Spice. Stir until smooth, and heat until warm and bubbly. Serve with rumaki. All Qd Up http://www.allqdup.com/ By Executive Chef John Shelton. You can find him sharing his fishing adventures at Dana Point Fish Company. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Trade Descriptions and Diagrams for Chicken: Wing Breakdown

Trade Descriptions and Diagrams for Chicken: Wing Breakdown

Trade Chicken Descriptions: Wing Breakdown The whole wing consists of the drummette, the flat, and the tip. The V-Wing is the 1st and 2nd segments. 2-Joint Wing is the 2nd and 3rd segments. Wing Drummette is the part that contains the humerus that attaches the wing to the body. Wing Flats are the mid-joint pieces, the second segment of the wing containing the ulna and radius. Wing Tips are the third segments containing the metacarpals and phalanges. Images courtesy USDA. Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler.   Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...
Trade Descriptions and Diagrams for Chicken Breasts: Quarter and Tenderloin

Trade Descriptions and Diagrams for Chicken Breasts: Quarter and Tenderloin

  Breast Quarter A breast quarter is produced by cutting the front half along the sternum and back into two equal portions, and consists of a half breast with the attached wing and a portion of the back. Tenderloin A tenderloin is made by separating the inner pectoral muscle from the breast and the sternum. It may or may not include the tendon. Images courtesy USDA. Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler. Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...
Trade Descriptions and Diagrams for Chicken: Split and Quarters

Trade Descriptions and Diagrams for Chicken: Split and Quarters

Split Bird Splitting a whole bird, without giblets, end to end through the back and breast producing an approximate equal halves. Quarters A leg quarter is the drumstick and thigh, with adjoining portion of the back. It may or may not include the tail or abdominal fat. A ‘whole leg’ is simply the drumstick and thigh, with no backbone.   Images courtesy USDA. Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler. Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...