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    A Beginner’s Guide to Grilling and Barbecue Cooking
    A Beginner’s Guide to Grilling and Barbecue Cooking
    A Beginner’s Guide to Grilling and Barbecue Cooking
    Ebook59 pages17 minutes

    A Beginner’s Guide to Grilling and Barbecue Cooking

    By Dueep J. Singh

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    About this ebook

    A Beginner’s Guide to Grilling and Barbecue Cooking

    Table of Contents
    Introduction
    Choosing the Best Grill
    Tips before You Begin Barbecuing/Grilling
    Self-Lighting Charcoal?
    Firing up your Charcoal
    Cooking on the Grill Techniques
    Other Methods and Substitutes for Tandoori Cooking
    Cooking Times
    Grilling and Roasting
    Preparing Mincemeat
    Kebabs
    Barbecued Gammon Rashers and Pineapple
    Barbecued Sausages
    Chicken with Honey
    Conclusion
    Author Bio

    Introduction
    Nobody in the world today can take the credit for being the first civilization where their ancestors first thought up the technique of grilling and barbecue cooking. It is certain that this technique spread all over the world, simultaneously, when men began to look for more and easier ways in which they could cook the meat they had hunted throughout the day.

    All they had to do is make a fire in their camp and roast the pieces of meat on pieces of charcoal. Then one day a man must have really gotten impatient with just waiting for a couple of pieces to cook to either perfection or to charred consistency, and skewered some more pieces on a bamboo skewer or thin piece of metal and, lo and behold, barbecue cookery came into existence.
    These succulent, juicy pieces of meat could be eaten straight from the barbecue, picked right off their skewers. The skewers would then be washed and used over and over again. So, grilling and barbecuing became an important part of the daily cuisine all over the world, especially when you wanted vegetables or meat pieces roasted over an open fire.

    Naturally, this gave rise to meat recipes including: kebabs, barbecued on skewers, barbecued sausages (instead of frying them), roasting and grilling juicy portions of steak (instead of making them into steak and kidney pies) and so on.

    This technique was discovered by some enterprising cook millenniums ago, and throughout the centuries, millions of other cooks took full advantage of his knowledge and made sure that they used it as often as possible when they had fresh meat around.

    Grilling was not just restricted to fresh meat right in from the hunt, or from the butchers. In many parts of the East, this meat was marinated in aromatics and herbs, and kept for a little while until it was juicy and tender. That is because Eastern cuisine has the tendency of smothering each and every surface in sauces, herbs, spices, yogurt and other natural goodies to make it more flavorful, aromatic, spicy and delicious.

    So, is it a wonder that grilled meats in the East were always marinated for 24 to 48 hours before they were roasted to perfection on the fire and eaten hot off bamboo skewers?
    If you find yourself in an Oriental or Eastern market, you are going to be overwhelmed by the smell of meat and vegetables being grilled at every corner. That is because buying these aromatic pieces of meat, and then eating them right in the dusty marketplace is one of the most enjoyable experiences of living in an ancient land, still holding onto ancient traditions.

    LanguageEnglish
    PublisherMendon Cottage Books
    Release dateDec 3, 2014
    ISBN9781311780157
    A Beginner’s Guide to Grilling and Barbecue Cooking

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      Book preview

      A Beginner’s Guide to Grilling and Barbecue Cooking - Dueep J. Singh

      A Beginner’s Guide to Grilling and Barbecue Cooking

      Outdoor Living Series

      Dueep J Singh

      Mendon Cottage Books

      JD-Biz Publishing

      ~~~

      Smashwords Edition

      All Rights Reserved.

      No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission from JD-Biz Corp Copyright © 2014

      All Images Licensed by Fotolia and 123RF.

      Disclaimer

      The information is this book is provided for informational purposes only. It is not intended to be used and medical advice or a substitute for proper medical treatment by a qualified health care provider. The information is believed to be accurate as presented based on research by the author.

      The contents have not been evaluated by the U.S. Food and Drug Administration or any other Government or Health Organization and the contents in this book are not to be used to treat cure or prevent disease.

      The author or publisher is not responsible for the use or safety of any diet, procedure or treatment mentioned in this book. The author or publisher is not responsible for errors or omissions that may exist.

      Smashwords Edition, License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      Warning

      The Book is for informational purposes only and before taking on any diet, treatment or medical procedure, it is recommended to consult with your primary health care

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