barbecuing without borders (world barbecuing) - the best charcoal grill to buy
The next time he had a barbecue, I messed up the event.
When it comes to Thai and Vietnamese BBQ food and Angus Ann, I am a group of salivahe’s my man! (
In fact, I might also go to the party of the Guangdang party, because if there are any instructions on the Vietnamese pork roast recipe I got from him, that's also, it would be saliva-fest. )
Chef/owner of the long tail kitchen and Maenam Thai restaurant An said he had a barbecue with about 10 friends at a friend's house a few weeks ago.
He offered to barbecue the protein.
It's no surprise that his "one dish" turned into many dishes when he was shopping.
"I made a salmon and it was delicious and slow.
I also baked 10 pounds of the spot prawns (
10 guests in total).
I also baked a chicken marinated with buttermilk.
Oh, I also wrapped some Yam in tin paper to bake.
And some corn.
"He saw fresh tortillas while shopping, so he bought them and the protein on the menu became the ingredients for the tortillas.
"Then I had to make a salad, so I made three salads, one tomato, one with green roasted peppers and avocado sauce.
"When he left and went straight to Mexico, it was not exactly his usual Thai cooking.
This should be the case-
Barbecue without borders.
As a reminder of the great cultural diversity and the possibility of a barbecue, all you need to do is attend the brewery and the Beast, a large
During the barbecue activities a few weekends ago, about 30 restaurants set up barbecue tents showing sustainable local meat.
Hamburgers and steaks are not the most popular here. No way.
Barbecue of the world: a place to roast baharat-hop
Mutton popsicle five incense frame;
Beef skewers on Himalayan salt bricks with ponzu sauce;
Spicy Vietnamese pork, crispy pig ears, tamarind, avocado and celery;
Burmese chicken wings with ginger, garlic, ginger, fish sauce, pepper, palm sugar and herbs; pan-
Fried chicken patties with curry sauce;
Mutton skewers with yogurt mint sauce;
Red curry threetip sirloin;
Korean BBQ chicken wings, sweet Gochujang sauce;
Steamed buns with pork cheeks flavored with o mustard and cold dishes;
Korean Kalbi quail with mango salsa
Spice Bread and scallions.
The word "barbecue" is not from Texas or Carolina, but from West India, where First Nations smoke on fire to stop flies from sharing food and keeping meat.
On the west coast, thousands of years before the burger pile appeared, the natives were grilling salmon, venison and shellfish.
Almost all cultures do this. Korea (bulgogi), India (Tandoor cooking)
Caribbean Sea (jerk dishes), Brazil (churrasco)
Chile, Argentina (asada), Greece (souvlaki)
Middle East (kebabs), Japan (zakkushi)South Africa (braai)
Republic of Cuba/dominican Republic (
Roast Pig or whole roast pig), and Hawaii (luau).
Can you think of Australia without thinking about Barbie in the backyard?
Travel in Asia, dinner time, busy streets and markets filled with the aroma of smoking and BBQ food.
I clearly remember a barbecue point in Chiang Mai, Thailand, where the owner built a huge vertical barbecue shop on the sidewalk, the whole chicken sparkled and pork cooked on charcoal.
The interior of the restaurant is like a spacious, undecorated cabin with cheap tables and chairs at the bright light hem.
A delivery man shuttled back and forth in the restaurant, dragging a large bag of charcoal and a lovely five --year-
The old man set up our table and took our money.
But the barbecue is so delicious, the meat is so good, I'm higher than high-
We had our last meal at the restaurant.
Last year, in Thailand and Laos, I met a variety of BBQ creatures, including mice, insects and things I couldn't identify.
In a night market in Luang Prabang, Laos, in a jam shop --
Packed food court, grilled meat between bamboo racks as big as my arm, BBQ.
"We are too persistent with our standard BBQ food," said Sherome Bouvette, chef/owner of Chicha Peruvian restaurant . ".
"We need to get out of the routine.
Try something new and you can use it as a theme for people to bring different dishes.
In Peru, she says, everything is barbecued on the street.
"I can't believe how many fruits and vegetables there are.
They don't have a lot of money, so they grill a lot of organs and meat.
They will take cheaper cuts and barbecues. They lo-
Chicken Heart beef heart.
This is their favorite and they ask even when they come to my restaurant.
This is the way they test us.
The best thing about Peruvian food, she says, is that it has mixed up different races.
They will mix Chinese with Japanese.
They use soy, ginger, pepper, curry, and ginger powder.
Cheap marinated meat tends to taste the best, she says.
In other words, ribs-eyes and T-
The bones may be delicious, but in the marinade with seasoning and spice orchestra, you can eat cheaper meat, tender and seasoned.
You may get more returns with less money.
Alvin Pillay to cross
Cooking is natural.
His parents are of Indian origin from Fiji.
In turn, he is the head of the global food village in Vancouver.
"I grew up in East Vancouver, and my circle of friends includes kids from Chinese, Vietnamese, Indian, Portuguese, Italian and Spanish backgrounds, and we often eat together," he said . ".
He remembers the Japanese and Korean barbecues at his friend's house.
"Korean is great because it has a wide variety of pickles and is usually eaten with meals. ”In his grown-
In terms of life, prior to becoming a research and development chef for Donnelly Group, Pillay worked in restaurants C, Fuel and Campagnolo, which run 13 bars serving food.
There is some emotional connection between Pillay and the barbecue.
On several family trips to Fiji, he experienced the full lovo, and most of us know this better from our trip to Hawaii, in addition to the commercial version of the tour.
"The main way they Grill is on the beach, the Ruo style," he said of the Fiji BBQ . ".
"They will put the whole lamb, fish and poultry in a pit filled with vegetables.
This is a real family celebration.
My dad likes to put on lovo, but we haven't put it on for a while.
We have raised them in the Roberts Point in Richmond and in the backyard of our family.
"Like luau, lovo is done in a pit.
"This is Cole's note," Pillay said . ". “You dig a pit.
Fill it with stone, add wood and ignite the fire to heat the rock.
When the fire goes out, the ambient temperature will be very high.
Next, you put down the wet sacks as a buffer between the heat and the food.
You wrap the food with foil and layers, starting with the food with the longest cooking time.
Then you put the pit on top with soil.
All Pacific island cultures, including Maori, have this form of barbecue.
C. and Harry Kambolis, the boss of the Raincity Grill, and his family do the tradition-
The barbecue was soaked.
A large Greek barbecue for Easter and a whole lamb for big family and friends.
Commenting on Indian families, Pillay said that tandoor is the closest to the barbecue in India.
Growing up, there is a cabinet with Indian spices in a transparent cylinder.
"All the spices you can think of are there, and the quality of the spices determines everything," he said . ".
"We made the marinade and we had the meat and fish grilled during the barbecue in North America.
"Here we see the pottery jars in Indian restaurants, but in India the pottery jars are buried in the dirt and the bottom is charcoal.
"They are very good insulators and they are very easy to move," Pillay said . ".
A few weeks ago, at the brewery and the Beast barbecue in Vancouver (
There are about 30 restaurants showing barbecue dishes)
In order to reduce the fear of internal organs, Pillay made beef tortillas.
"I baked it and baked it over the grill for a smoky barbecue.
I picked up the burnt meat and put it in the sauce.
People like it and come back for a few seconds.
If I had left all the hearts of the beef, they wouldn't have.
Like burger meat.
Barbecue technology develops with every culture.
He pointed out that Japan is squeezed in space, so they have their own day classes and hiachi.
In Brazil and Argentina,
Kebabs, half-noodles of beef, half-noodles of mutton, or more than a dozen chickens.
The World BBQ is full of ideas, but if you don't like to plunge into new flavors, try it out.
Pillay recommends that you eat hamburgers, steaks or spareribs every day and add some fusion flavors.
I like Korean barbecue sauce (
Like the recipe he contributed to the story)
Or a mixture of Indian spices.
"If you are using a mixture of ethnic spices, use them in the marinade first.
Once the food is placed on the grill, use it to rub or paste, and once it's done, sprinkle some to express the taste.
There's also a texture thing.
"If you skip the section about the internal organs, Pillay has not finished with you yet.
He suggested, why not try a barbecue if you think you hate internal organs?
"Because of caramel, protein mixed with salt, fat and fire, the barbecue adds more flavor.
And, like I eat beef heart tacos at the brewery and the Beast, if you "hide" it by grinding or cutting it into small pieces, people will eat it.
He said: "pickling, pickling and pickling also help to make them more delicious.
"But if you want to try the internal organs, get it from a good butcher.
You don't want four, five-day-old offal.
I don't think I can save anything like this myself.
What you want is good quality and good animal husbandry;
You need to know how the meat is handled and how big it is.
"And, he said, don't be timid about the undercooked meat.
"People tend to cook too long and the meat will dry.
When it's done 90 cents, pull it down even the chicken, and the remaining temperature will finish it and keep it moist.
Brining is a great technology, he says.
"When you sleep, the meat will bubble and soak the seasoning in the liquid in a very uniform way, and at the same time it will tender and become a more humid product.
You can add a variety of flavors-dried or fresh herbs, sauces, peppers, flavored o, Curry, any kind of vegetable.
With the addition of salt, infiltration will occur, and the taste of vegetables will be filtered out.
Pillay and his wife often grill in the summer.
His wife is a chocolate merchant and likes to make chicken spatchcock.
She cut her spine, took a shower on the bird, and then flew over the grill with a butterfly. (
It cooks faster and is easier to expose to butter fires).
"She baked it with high temperature to get five or six minutes of crispy skin, then turned off half of the grill and kept another element at high temperature for three quarters, let it cook under indirect heating closed at the top, "he said.
"When the meat starts to smoke and stews in its own juice, the skin becomes more and more brittle.
"The real BBQ geek will find a sauce or sauce from Thailand, Japan, Brazil or the Middle East to give some flavor to the chicken. (
Recipes by chef Angus Ann of Maenam and long tail Kitchen restaurant)
This is a popular street snack in northern Thailand.
Another restaurant in Chiang Mai offers this charcoal versiongrilled hen. —Angus An.
6 Cornwall game hen marinade: 1/2 cups (125 mL)
1/2 cup of palm sugar (125 mL)sugar 1 cup (250 mL)
1 cup of fish sauce (250 mL)
1 cup of garlic (250 mL)
5 teaspoons of coconut cream (25 mL)
The hen pinched a white pepper butterfly with dark soy sauce, cut it by cutting the backbone, then cut it along the side and take it out.
Stick the breastbone.
Open and flatten the hen by breaking the breast bone a little so that it will lay flat on your cutting board.
Mix all the marinades together and marinate the hen overnight.
For the best results, please use the charcoal grill.
Make a fire with charcoal, let the charcoal burn for 45 minutes, and spread it to one layer.
Once the flame goes out, bake the hen to gold for about 7 minutes on each side.
On a gas grill, dead charcoal should represent medium and low heat.
With nahm jim Jia (see recipe).
6 copies. Jim Jue :(
You can buy roasted rice in Vietnamese shops.
Pakistani coriander is Vietnamese coriander.
The blue tongue powder is a chili powder made of dried peppers, baked in a pan and ground into powder. )¼ cup (60 mL)
Cup of roasted broken rice (60 mL)
Fried scallions (60 mL)
The cut Cup of Park Zhifang (125 mL)
Tamarind water Cup (60 mL)
Lime juice mug (60 mL)
Fish sauce cup (60 mL)
2 tablespoons of Large pinch blue tongue powder (30 mL)
Sugar combines all the ingredients with the season.
The taste should be the same as sour, salty, sweet and spicy. (Peruvian-
Inspired octopus and sausage string)
Criolla with basil puree, black olive aioli and salsa (
Provided by Shelome Bouvette of Chicha Peruvian restaurant)
Octopus marinade: 1/4 cups (60 mL)
1/2 tbsp olive oil (7 1/2 mL)
Fresh rosemary and oregano chopped dandruff and 1 lemon Salt and pepper juice.
If cooked with octopus, tender
Boil a large pot of water, then heat and simmer for 2 to 3 hours until the octopus crashes in texture.
Cool, cut the octopus into a triangle of 1 inch pieces.
Soak the bamboo string overnight.
Pickled Octopus (or squid)
£ 1/2 per hour and then string 2 pieces with the same size octopus and sausage.
Cook with high temperature during BBQ until tender for about 2 minutes per side.
Fresh service in basil puree, black olive aioli-
By Sasha criolla (
Black olive aioli: 1 cup (250 mL)
2 cups of garlic (500 mL)
Mayonnaise 1/2 roasted red pepper honey Salt and pepper taste all ingredients mixed together.
Adjust the ingredients according to taste.
Basil mashed potatoes: 8 kennesbeck potatoes, peeled, 1 cup cut (250 mL)cream 1/4 cup (60 mL)
1/2 tablespoons of melted butter (7 1/2 mL)
1/2 cups of garlic (125 mL)
2 cups of grated Parmesan cheese (250 mL)
Fresh basil, 1/2 red onion, roasted red pepper, cut pieces.
Cook the potato, filter it and let it sit for at least 15 minutes. Mash by hand.
Mix the cream, butter, garlic, Parmesan and Basil until smooth.
Add mashed potatoes and red onions and chili peppers.
Finally add salt and pepper. Sasha criolla :(
This is the staple food of Peruvian cooking. )
2 red onions, rinse in cold water after cutting.
1 serving of fresh jalapeno, seeds and chopped salt, 2 tablespoons of juice for 2 servings of fresh lime (30 mL)
Chop the coriander in a bowl and add onions, jalapeno, salt and green juice.
Mix carefully and sprinkle with coriander leaves.
6 copies. (
R & D chef Alvin Pillay, Donnelly Group)
These ribs are a great way to season traditional ribs with Korean BBQ sauce.
These sweet and sour pork ribs are sticky, delicious and perfect for sharing, but don't forget the napkins! —Alvin Pillay.
Barbecue sauce of pork ribs cut in St. Louis: 3/4 cups (185 mL)
Korean chili sauce (
Gochujang in Asian market)1/3 cup (80 mL)
Tomato paste2/3 cups (160 mL)
1/4 cup of red wine vinegar (60 mL)
2 tablespoons grilled Mexican pepper (30 mL)
Ribs: divide the ribs into 4 bone segments or plates.
Put them in the pan and cover them with cold water.
Season with Jewish salt.
Lightly stew the spareribs until they soften, while skipping any foam that rises to the top.
It should take 45 minutes to an hour.
Once they look tender, turn off the heat and completely cool the ribs in the broth.
Can be done overnight and then put in the fridge.
The next day, remove the ribs from the liquid and place them on the mid-fire grill.
Start to light the ribs with barbecue sauce (see recipe).
Continue to light the ribs for 10 to 15 minutes.
If it's too hot, turn off one side of the grill and keep one side of the grill.
BBQ sauce: simply place all the ingredients in one pan and stew for 15 to 20 minutes in low heat.
Honey, vinegar or chili sauce can more or less adjust the taste according to your preference.