Preskoči na glavni sadržaj

The Reason To Use Wood Chunks Or Chips When Barbecuing

Kolaci recepti-cake recipes: The Reason To Use Wood Chunks Or Chips When Barbecuing October 20, 2011
Filed under: Uncategorized — aaidjs @ 9:15 pm
Tags: Barbecue, Barbecue Grilling, BBQ, Charcoal, Cooking, food, Outdoors, Parties, Recreation, wood chunks. wood chips

There are very few people who don’t benefit from the taste of food on the grill and when you use wood chips or chunks, far more people can enjoy the flavors. Whether you use a charcoal or gas grill, flavors can be added in by utilizing wood chunks or chips through the cooking process. You fundamentally have two choices when using them. The one you end up picking will be determined by the quantity of the smoke flavor you would like to introduce in your food.

The most regularly used wood chips are hickory wood chips, which can be quite often used in combination with beef or pork. But, apple wood is likewise common for every kind of meat cooked on the charcoal barbecue grill. If you prefer a heavy smoky flavor, it is possible to put some of the chips or chunks directly on the fire. Of course, this is ideally suited for with a charcoal BBQ grill. Placing wood chips on the flame of a propane gas grill can produce flames that may cook the outside of the food prematurely, causing it to burn on the exterior while being still uncooked inside.

It’s best to soak the wood in water until they’re damp. Once wet, wrap them in heavy duty foil and soon after poking just a few holes in the foil to allow for the steam to escape, position them on the grill grate along with the meat. The steam will bring the taste from the chips or chunks and introduce it into the meat. If you slow cook the food using this method, you will definately get intense flavor. Just how much flavor will be determined by the number of chips used and just how long the meat is confronted with the smoke from the chips.

If you have never used wood chips or wood chunks before, it could take several times before you realize just how many you should use, how wet to make them and how many holes to poke in the foil. As you test out the process making use of wood chunks and chips, you may make adjustments to reach the volume of flavor that suits your own personal preference. While it’s actually a trial and error process, once you know the routine you need to utilize to obtain the flavor you would like, you’ll be able to easily replicate it every time you grill outside.

- Sent using Google Toolbar

SocialTwist Tell-a-FriendBookmark and Share
Objavi komentar

Popularni postovi s ovog bloga

FRITULE OBICNE DALMATINSKE

FRITULE OBICNE DALMATINSKE





FRITULE-tradicionalno dalmatinsko jednostavno slatko.Fritule su odraz zivota i tradicije kraja u kom su nastale,surove prirode gdje kamen poljem vlada.Sirotinjski kolac,malo brasna,malo suvica,pinku rakije i puno ljubavi u nasih majki i baka sto smislise ovaj tako jednostavan a tako dobar i jedinstven przeni kolac.
Danas cu onaj najjednostavniji i najstariji recept bez kuhanih kumpira,ribanih jabuka ili jogurta,jer nase bake nisu imale ni jogurt,ni jabuku a ni kumpir...

SASTOJCI:


750 grama brasna-glatkogmalo soli5 zlica secera-ja stavim staubvanilija secer2 zlice suhog kvasca ili kocku svjezega koju napravite po uputi2 sake suvica/grozđica/1 dc travarice rakije2 zlice ulja mlake vode1,5 litru ulja za przenje PRIPREMA:

Prvo stavite brasno i to ne sve,oko 2/3,posolite,dodate secer promjesateu smijesu sad suvice i dobro ih sa brasnom izmjesatesad ide ili suhi kvasac ili napravljeni svjezi u kojeg dodamo rakiju i malo uljaako radimo sa suhim kvascem,stavimo ga u b…

Ljesnjak torta-cudo od jednog jaja

LJESNJAK TORTA

SASTOJCI:


Biskvit:

1 veliko jaje2 kapi extrakta od ljesnjaka2 velike jusne zlice seceravanilij secermalo praska za pecivo3 velike jusne zlice mljevenih przenih ljesnjaka1 velika jusna zlica brasnamalo soli Krema:
 1 litra mlijeka 6 velikih jusnih zlica brasna
8 velikih jusnih zlica secera sjemenke vanilije
 2-3 kapi extrakta ljesnjaka
 300 grama mljevenih przenih ljesnjaka
100 grama tamne cokolade ili cokolade za kuhanje
 250 grama masla ili margarina za kreme
 250 grama mljevenog secera-staub

SIRUP za biskvit

2 dcl vode
1 limun sok i kora
6 zlica secera

PRIPREMA:

Biskvit:
tuci cijelo jaje sa malo soli i secerom dok nedobijemo gustu kremu,dodato ostale sastojke a u brasno umijesati malo praska za pecivo.
Lagano sve promijesati i staviti peci na oko 180 stupnjeva u kalupu za tortu,oko 15 min!
Ohladiti i sve ostaviti u kalupu za torte il pak sacekamo da se dobro ohladi i razrezemo.moze obje opcije.

Krema:

Prvo kuhamo temeljnu bijelu kremu,sa mlijekom koje uskuhamo s sj…

rolat s cajnim koluticima

ROLAT SA CAJNIM KOLUTICIMA


 ---------------------------------------------- SASTOJCI: oko 25-30 kom. cajnih kolutica 2 dcl slatkog soka od narance/iscjedjena naranca zasecerena /ili juice 1 litra mlijeka 6 jusnih zlica gustina 10 jusnih zlica secera vanilija secer izribana korica narance 250 grama masla ili margarina za kolace malo soli 2 dcl vrhnja ta slag 100 grama cokolade za kuhanje malo sjeckanih badema.ljesnjaka ili oraha
 PRIPREMA:
 KREMA: -------------------------- ukuhati bijelu vanilij kremu od mlijeka,gustina.secera,vanilija secera i korice narance. znaci staviti mlijeko da uskuha,od litre oduzeti oko 2 dcl i u hladno mlijeko umijesati secer,gustin,vanilija secer i koricu narance. dobro smijesu gustina izmijesati a kd mlijeko uzavre,maknit s vatre iz uz stalno mijesanje dodati smijesu od gustina.Na laganoj vatri mjesati dok nedobijemo kremu koja se odvaja od posude. Kremu ohladiti U ohladjenu kremu dodati …