BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken By Steven Aucoin

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens
Olive Oil
Dark Soy sauce
Black pepper

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don't forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminum foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking "low-and-slow" on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

If you enjoyed this BBQ chicken recipe and are looking for more free BBQ chicken recipes, visit Barbecue Party for hundreds of BBQ ideas, recipes, hints and tips.

Cheap Meals For the Family By Michael Oxley

Cheap Meals: Easy and Delicious

Why is it, that when the time to cut corners comes, we seem to cut them away at the expense of our desire for flavor? We get cheap take-out we wouldn't normally go near or, we whip out something at home, so conscious of cost we deny ourselves some of the ingredients that we might consider "luxury items" and our poor little taste buds pay the price. What did they ever do to deserve such neglect?

We needn't continue to treat taste and thrift as mutually exclusive. WIth the recipes I will show you, you can prepare flavorsome meals for the family and at a much lower price than you would normally associate with taste. Oh, and did I mention how easy they are? No? Well, consider that a little bonus. Some of these have as little as 5-10 minutes of preparation time - you put everything together and the oven will do most of the rest.

Here's the first Cheap Meal Idea;

Recipe for Apricot Chicken:

(serves 4)

16oz (500ml) apricot nectar

1 packet french onion soup

1 Onion Sliced

1/2 tsp salt

pinch pepper

8 chicken pieces (drumsticks or wings)

Mix the nectar, soup, salt and pepper. Place the chicken in a casserole dish and pour over the liquid. Cover and cook for 1 hour at 390F (200C). Uncover and cook for 30 mins more or until the chicken is cooked. Serve with rice.

So, by our calculations, you'll get dinner on the table, for four people, at somewhere around 6 or 7 dollars. That's less than $2 a serve.

OK, so there you have it, something that takes very little effort, costs very little money and most important, takes very little effort to eat. In fact, you'll thoroughly enjoy it!!

The next one will cost a fraction more, but be just as easy to cook and, if it's possible, taste even better. This is one of the favourites on my webpage. I hope you enjoy it just as much;

(serves 4)

It's offensive how easy this one is;

2lb (1kg) of Lamb Shoulder Chops
4 cups of mixed vegetables
14oz c(400ml) an of Cream of Mushroom Soup
Preheat oven to 300F -Cut the lamb into their serving size portions if they're not already. Put in oven proof dish with vegetables. Cover in Cream of Mushroom soup and garnish with Salt and Pepper.
Bake for 45 minutes - remove lid - bake for a further 15 or until cooked.
Serve on a bed of Mash Potato

Yep, believe it or not, that's it. Easy wasn't it? And delicious too right - And available for around 8 - 9 dollars. That's around $2 a serve and if you want to stretch it even further, serve it with some bread to really sop up that gravy at the end!

Well, I really hope you enjoy those as a starting point. For more of the same, check out my page. It's a work in progress as I won't put anything up there that doesn't get my own seal of approval. The problem is, I like the ones there so much, I keep cooking them over and over.

Cheap Meals by Mick at http://deliciouscheapmeals.com

How to Prepare Jewish Cookies By Pablo Antuna

In baking small cakes and cookies, grease the pans. If the pans cool before you can take off the cookies, set back on stove for a few moments. The cakes will then slip off easily. Sponge, drop cakes, anise
cakes, etc., are better baked on floured pans.

A whole raisin, an almond blanched, a piece of citron or half a walnut may be used to decorate.

A good way to glaze is, when cookies are about baked, rub over with a brush dipped in sugar and water and return to oven a moment.

FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS)

Make a paste by working three-fourths pound of butter into one pound of flour, with three-fourths pound of light brown sugar, one egg, one teaspoon of cinnamon, and a pinch of salt.

Next mix one-half pound of finely chopped citron peel with one-half pound of ground almonds, and three ounces of butter. Then flavor with one-half teaspoon of vanilla and bind with the yolks of two eggs.

Roll out the dough and divide into two parts. Place one-half on a well-buttered flat pan and spread the mixture over it and cover with the other half of the paste. Brush with beaten egg, sprinkle with poppy seed
and bake in a moderately quick oven for one-half hour. When done let cool and then cut into square or oblong pieces.

The butter cakes may be made of one layer of dough sprinkled with citron and almonds and some poppy seed.

SUGAR COOKIES

In a mixing bowl put a cup of sweet butter and two cups of granulated sugar; beat these ingredients to a cream, then add three eggs, grated lemon rind, and four tablespoons of brandy. Beat the added ingredients
thoroughly with the others till the mixture is smooth and creamy. Sift three cups of flour in a big bowl with a teaspoon of salt and three teaspoons of baking-powder; stir this a little at a time in the bowl with the other ingredients, until the mixture is a light dough, just stiff enough to roll out. If there is not enough flour, sift more in to make the dough the desired stiffness; then dust the pastry board well with flour, put part of the dough on the board, toss it lightly with your hands from side to side till the dough is covered with flour. Then
dust the rolling-pin well with flour and roll the dough very thin; cut it in shapes with a cookie cutter, lift each cookie up carefully with a pancake turner, slip them quickly in a big baking-pan, the inside of which has been well rubbed with flour, and bake them in a moderate oven till light brown.

Just a moment before taking the pan out of the oven sprinkle the surface of the cookies lightly with granulated sugar. When a little cool take the cookies out of the pan with the pancake turner and lay them on a big platter. When they are cold put the cookies in a stone crock.

It is a good plan to have two or three baking-pans so, while one panful is baking, another may be filled and be ready to put in the oven when the other is removed. Only put enough dough on the pastry board at a
time to roll out nicely on it.

To learn more Jewish recipes, or to learn about Judaism, its beliefs, traditions, practices, etc; visit my popular site:

• Jewish Beliefs

How to Prepare a Jewish Soup By Pablo Antuna

Soups are wholesome and palatable and should form part of the meal whenever possible. It is a good plan to have some sort of vegetable or meat stock always at hand, as this renders the making of the soup both
easy and economical. With milk at hand, cream soups are easily made.

SOUP STOCK

In making soup, bring the cold water in the soup pot with the meat and bones to a boil slowly, and let it simmer for hours, never boiling and never ceasing to simmer. If clear soup is not desired soup may be
allowed to boil. Bones, both fresh and those partly cooked, meats of all kinds, vegetables of various sorts, all may be added to the stock pot, to give flavor and nutriment to the soup.

One quart of cold water is used to each pound of meat for soup; to four quarts of water, one each of vegetables of medium size and a bouquet.

Make the soup in a closely covered kettle used for no other purpose. Remove scum when it first appears; after soup has simmered for four or five hours add vegetables and a bouquet.

Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs, excepting sage, and tied, makes what is called a bouquet and may be easily removed from the soup.

Root celery, parsley, onions, carrots, asparagus and potatoes are the best vegetables to add to the soup stock. Never use celery leaves for beef soup. You may use celery leaves in potato soup, but sparingly, with
chopped parsley leaves.

Vegetables, spices and salt should always be added the last hour of cooking. Strain into an earthen bowl and let cool uncovered, by so doing stock is less apt to ferment.

A cake of fat forms on the stock when cold, which excludes air and should not be removed until stock is used. To remove fat run a knife around edge of bowl and carefully remove the same. A small quantity will
remain, which should be removed by passing a cloth, wrung out of hot water, around edge and over top of stock. This fat should be clarified and used for drippings. If time cannot be allowed for stock to cool
before using, take off as much fat as possible with a spoon, and remove the remainder by passing tissue or any absorbent paper over the surface.

Bouillon should always be thickened with yolks of eggs, beat up with a spoon of cold water. Ordinary beef soup or tomato soup may be thickened with flour. To do this properly heat a scant spoon of soup drippings, stir in briskly a spoon of flour, and add gradually a large quantity of soup to prevent it becoming lumpy.

To learn more recipes, or simply to learn more about Judaism, its beliefs, traditions and practices, visit my popular site:

• Jewish Beliefs

TGI Fridays Pasta - This Spicy Cajun Chicken Recipe Hits the Spot By Robbie Becklund

Chicken is one of the most popular dishes. TGI Fridays pasta dish is another popular dish. I've got a spicy Cajun chicken pasta recipe that is kind of similar to the one served at TGI Fridays. Give it a try and see what you think.

This recipe gives 4 servings. If you want to make it a little or a lot spicier you can add cayenne with the chicken seasoning or sprinkle a 1/2 teaspoon on when the vegetables are cooking.

Ingredients:

8 oz. linguine
4 chicken breast, skinless and boneless
1 tablespoon Cajun spice - like Tony Cachere's
4 tablespoons butter
2 bell pepper
1 red pepper
8 mushrooms
4 green onions
3 cups cream - substitute some whole milk to lower the fat content if you want
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Grated Parmesan cheese

Directions:

Start boiling the water for the pasta, follow the directions on the package. Cut the chicken breasts in bite size pieces and coat with cajun spice, then saute the chicken with the butter, olive oil can be used also. While the chicken is cooking up chop the vegetables. When the chicken is done cooking add the vegetables. I like to cook my chicken so it's a little browned. I think it adds a bit more flavor and texture to the dish. After the vegetables have cooked for a few minutes, lower the heat and pour in the cream, mixing to fully incorporate the ingredients. Also at this point mix in the spices. Take the drained pasta and put in a serving dish and pour the chicken mixture over the pasta. You can mix it all up or not, depending on your tasted. Put Parmesan on each of portion after serving.

If you want to try a real copy of the TGI Fridays pasta recipe stop by http://www.squidoo.com/secretrestaurantrecipe to get more info on these great recipes.