Outdoor Cooking: Meat and Poultry Grilling, Roasting and Braising Tips and Techniques

Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques

Table of Contents
Introduction
Wooden Chips for Smoking
How to Build Up a Charcoal Fire
How to Grill a Steak
Making the Perfect Marinade
Sauce Béarnaise
Hollandaise Sauce
Grilling Other Items of Food
Sausages
Good – for – Grilling Vegetables
Koftas
Potatoes
Pork Spare Ribs
Charcoal grilled Liver
Charcoal Grilled Kidneys
Grilled Lamb
Horseradish and Applesauce
Steak with Pepper
Hungarian Steak with Paprika
Appendix
Rice Pilaf
Conclusion
Author Bio-

Introduction

A person who enjoys good food and go is on the lookout for new techniques which are going to impart flavor to juicy roasts, – especially that of meat – is definitely going to be interested to know all about grilling, roasting, and braising tips and techniques followed throughout the world.
Some of them are traditional, some of them are comparatively modern or we can say 21st century innovations. For example, the traditional charcoal heating vessel in Japan called a Hibachi is now often used to grill or barbecue pieces of meat. In the same manner, barbecues, which were once done on an open fire, are now done under an electric grill.
An outdoor grill is going to keep us out of the kitchen and also it satisfies some savage atavistic instinct in us which makes us crave juicy steaks, barbecued pieces of meat, roasted and grilled and charcoal burned medium rare or over cooked bite sized pieces of steak ever so often.

It is the time of the hibachi and the barbecue. So if you have already heard all the unwanted advice given to you by diehard cooks, especially on matters of charcoal fires and wooden chips, here is some more advice, based on experience and time-tested cooking techniques done outdoors.