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BBQ Beef Can Be Enjoyed All Year Long |
By:
chef rodgers |
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BBQ Beef Can Be Enjoyed All Year Long
by chef rodgers
The word beef and the word barbeque are hard to part when it comes to summer time grilling. It doesn't matter if you are grilling steak, burgers or beef dogs, nothing beats the great taste of barbecued beef.
Even in the winter you can get that barbeque taste into your beef by using a slow cooker. You will find lots of info on how to do this on the internet if your cravings get too much for you next winter.
Here is a great way to enjoy beef dogs that both child and child at heart will relish. Its a proven hit with everyone year after year.
Take the beef dogs and slice them the long way. Slice about half way through and fill them with thinly sliced cheese. You can also fill them with minced onion, however most children do not like the taste of onions. Wrap each dog with a strip of bacon. You can either put them on the grill or under the broiler in the oven. The dog is done when the cheese oozes out of the dog. Place them on a bun and you have a gourmet treat that is sure to please even the pickiest eater.
To avoid the dangers of food poisoning you should take precautions when cooking raw meat. Every year thousands are taken seriously ill after eating food from the barbeque.
A common mistake is to put the sauce on raw meat. Not only will this impare the flavor because the sauce will seal the meat, keeping out the bbq flavor, but it will also pass any bacteria from meat to meat as it is carried on your sauce brush.
Keen and competition grillers tend to apply a dry rub to their meat before it is grilled because they believe it brings out the best flavors. Other grillers will tell you to apply liquid smoke to your meats such as beef brisket will bring out the best flavor. Others use onions, celery and salt to create a succulent flavor. Experiment and try different things until you are happy with the taste.
Many grillers heat their sauce and then apply it to the beef when it has been cooking for a while. By doing this you can eliminate some of the time it takes for the meat to reach the required temperature.
When the barbeque beef is done, it should sit for about ten to fifteen minutes to allow it to finish cooking and cool down. This not only makes cutting the meat easier, it also seals in the juices of the meat. Any juices that are left over can be simmered and reduced to make gravy for open-faced sandwiches.
For many more great barbecue recipes and tips visit The Outdoor Cooking Book. Or for other types and styles of cooking visit Chefs website, The Cooking Book. You are welcome to reprint this article - but get your own unique content version here.
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Article Source: http://www.statssheet.com/articles/article53987.html |
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