Sarah Spencer - Best Backyard BBQ Recipes from Around the World: 100 Quick and Easy Grilling Recipes

Best Backyard BBQ Recipes from around the World

100 Quick and Easy

Grilling Recipes

Sarah Spencer

Copyrights

All rights reserved 2018 by Sarah Spencer and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder.

Disclaimer and Terms of Use

Effort has been made to ensure that the information in this book is accurate and complete. However, the author and the publisher do not warrant the accuracy of the information, text, and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts, and internet. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes.

The recipes provided in this book are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipes cooking times may require adjustment depending on age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked in order to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are solely the opinion of the author. The author and publisher do not take any responsibility for any consequences that may result due to following the instructions provided in this book. The nutritional information for recipes contained in this book are provided for informational purposes only. This information is based on the specific brands, ingredients, and measurements used to make the recipe and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the readers home. The author and the publisher will not be responsible for any damages resulting in your reliance on the nutritional information. The best method to obtain an accurate count of the nutritional value in the recipe is to calculate the information with your specific brands, ingredients, and measurements.

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Chicken and Turkey Recipes

Beef Recipes

Pork Recipes

Fish and Seafood Recipes

Lamb, Veal and Goat Recipes

Vegetarian Recipes

Barbecue cooking is the oldest cooking method that ever existed. Thousands of years ago, our ancestors roasted meat and vegetables over a live fire and their noses were attracted by the amazing smells they smelled. Today, the situation is no different we grill various foods and enjoy eating with our hands, without the need for forks or linen. This is actually the very core of eating sensual, primal, caveman-type of eating.

Here is a list of some reasons why barbecue cooking should take up a more important part in your diet:

• Extremely easy to cook. You know the feeling youre really hungry and you dont plan to waste a lot of time in preparing your meal. In these cases, you can just start your barbecue and begin grilling. Simply choose from an incredible range of great dipping sauces and marinades that are prepared simply by combining all the ingredients. Or dont even marinate it, just use salt and pepper to season the food to taste and start grilling!

• Great for family and neighborhood gatherings. Theres no better reason to get your family together than a barbecue. Whether you are just looking to have a pleasant afternoon with your family, or you want to call the guys and chat over a couple of beers while the meat is grilling turn up the music and the party can start!

• Exercise makes the master. This is totally true when it comes to grilling. If you get your own barbecue and dedicate yourself to improving this skill, you will soon be considered the best grill master in your neighborhood and wider area.

• No need to as much oil. The beauty of the barbecue cooking method is that it lets your food cook in its own juices. If you decide to roast a chicken, you can put a drip tray underneath to catch the juices that come out during barbecuing, and then use it for additional basting.

• Eat with your hands. This was already mentioned in the first part of this section, but it is worth mentioning once again. Yes, there is nothing better than throwing away spoons and forks and eating with your bare hands. And yes, there is also the beauty of licking your fingers. How else can you totally savor the flavor?

Different parts of the world have different cultures, and the situation is completely the same when it comes to barbecue. Meat and fire are an ideal pair, so lets take a look at how it is done in various parts of the world:

• Southern-Style U.S. When it comes to Southern people, its not only about the barbecuing, its also about smoking. They usually smoke their meat for a couple of hours, and perhaps simply finish it up on a grill with higher heat. The main thing you notice when you cook your meat slowly is that it becomes so tender it is literally falling apart by the time you eat.

• Asado. This is a method seen all the way across South America, especially in Argentina, Chile, and Uruguay. With asado, you usually place large slabs of meat vertically near or above the heat, allowing it to baste in its own juices. It is believed that asado comes from the old gaucho tradition, so the beef is the meat of choice for this style.

• Braai. Barbecue is so popular in South Africa that it even has its own national day (September 24). It is not much different than the common method of grilling the meat over the fire, except that South Africans prefer a charcoal grill. Make sure to try chicken kebabs called sosaties, as well as amazing lamb chops.

• Jerk. This style is used in the Caribbean region, especially Jamaica, and it is basically a seasoning blend. This complex spice blend should be massaged into your meats and poultry.

• Shish Kebab. This is another version of barbecue known throughout the world. Its country of origin is Turkey and it is one of the most common barbecue meals there. It is cooked over an open flame, and lamb and beef are the chosen meats to go with.

• Satay. This type of skewered meat is served in Malaysia, Thailand, and Indonesia, and a mandatory thing to go with the skewers are various dipping sauces.

• Yakitori. If youve guessed by the name, you guessed right that this is a grilled meat served in Japan. It is basically barbecued chicken meat on skewers, although it can refer to other meat types. Yakitori or kushiyaki (in cases when non-poultry items are grilled) is served in bars as snacks, where guests can ask for shio grilled meat with salt or a version with the famous tare sauce a mix of mirin, salty soy sauce, sake, and sugar.