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Get grilling with burger, steak and pork roast recipes

by:COSCO     2019-08-13
Canadians like barbecue.
Or, if our true meaning of \"barbecue\" is true, what we like to do is barbecue.
Open the gas behind-
Grill on the porch, uncover the lid, insert some burgers, steaks, chicken, fish, and bake when there is time and company. Voila: supper!
BBQ solved the hot summer kitchen challenge by turning off the stove-survive and fully retreat to the balcony/Terrace/deck to cook.
Due to the fire involved, men in the family often grab pliers and share during dinner preparation and cooking.
So, let\'s go ahead and light the grill for the Canadian day weekend.
It\'s not bacon on the burger, it\'s bacon on the burger.
If you belong to Bacon School-makes-everything-
These are hamburgers for you.
By the way, hamburgers are No from Canada. 1 grilled item.
We just couldn\'t eat the crispy, juicy interior and rich condiments on the outside.
Material: 1 large egg, 1 small onion, 1/4 cups (60 ml)
2 teaspoons of barbecue sauce, slide salsa or ketchup tsp. (150ml)
1 teaspoon of Dijon mustard tsp. (5 ml)
1/2 teaspoon of dried thy. (2 ml)
1/2 cups of salt and freshly ground pepper per cup (125 ml)
2 tablespoons of dry bread. (30 ml)wateru20281 lb. (500 g)
1/2 cup (125 ml)
Monterey Jack or cheddar cheese (optional)
Explanation: Stir eggs in a large bowl;
Add onion, BBQ sauce, mustard, Baili, salt and pepper.
Add crumbs and water, then beef and bacon.
Divided into 4 parts;
About 3/4-forming a pieinch (2 cm)thick. (Make-
Front: layer with wax paper in a closed container, refrigerate for 8 hours, or freeze for 2 weeks.
Unfreeze in the refrigerator before the barbecue. )
Cook on a mattered grill with medium fire, turn once until there is a good mark, no longer pink in an instant
Reading the thermometer register (160F/71C)
About 15 minutes.
In the last few minutes, arrange an optional slice of cheese on the meatloaf.
If you like toast, you can separate and bake with the meatloaf.
Make 4 burgers
Tip: Press the burger while baking, and all the delicious juices will drop to the flame below.
Not much ketchup can make up for the loss of juice.
Steak with Asian flavor, even staring at old T-bones and rib-
Eyes are enough to get your visa into panic mode.
In a different way, consider the flank steak.
This steak is all.
Supermarkets with flavors can deliver beef to the maximum extent.
You can season the steak in many ways, but this Asian one
Very good source of inspiration.
The secret of the steak side dish is to bake the steak to rare or medium cooked
The most rare thing is to slice the grain.
Ingredients: 1-pack steak, about 11/2 (750 g)
Marinade: 2 tablespoons. (30 ml)
1 tablespoon of soy sauce. (15 ml)
1 tablespoon seasoned rice vinegar. (15 ml)
2 teaspoons. (10 ml)
2 teaspoons of ginger sauce. (10 ml)
2 cloves of garlic and 1/4 teaspoon of sesame oil. (1 ml)
Directions: marinade: in a shallow container enough to hold the steak, add soy sauce, vinegar, vegetable oil, ginger, sesame oil, garlic and chili sauce. Add steak;
Coat on both sides.
Cover and marinate in the fridge for at least 4 hours or overnight.
Take it out of the marinade.
On a greased grill. high heat;
Brush the remaining marinade on the surface of the steak.
Cover and grill for 4 to 6 minutes.
Turn over and bake until the steak is marked, medium rare, about 4 to 6 minutes.
Transfer to cutting board, tent with tin paper and rest for 5 minutes.
Slice as thin as possible on the grain.
Sprinkle with scallions.
4 copies.
Pork barbecue in this company
The delightful barbecue is adapted from a test kitchen of a chef, Andrew chase, and the Canadian life barbecue series (
Cross the mainland; $32. 95).
Ideally, choose a pork that is already cooked. e.
The tip of 2 inch is exposed and cleaned like a lamb chops.
Or, let the butcher do it for you.
Ingredients: 1/4 teaspoon. (1 ml)
3 tablespoons of fennel seeds. (45 ml)extra-
4 cloves of garlic in virgin olive oil, very fine, 2 tablespoons. (30 ml)
1 tablespoon of chopped fresh thy fish. (15 ml)
1 tablespoon of fresh minced. (15 ml)
1/2 teaspoon of lemon juice. (2 ml)
1/2 per Salt and freshly ground pepper (1. 5 kg)
Roast pork tenderloin, medium cut meat or direction of roast pork ribs: bake in low heat with a small dry frying pan for about 3 minutes. Let cool;
Gently crush with a mug bottom or heavy pan.
Mix with oil, garlic, Baili, mouse plum, lemon juice, salt and pepper.
Sprinkle the garlic mixture on the baking tray;
Cover and marinate in the refrigerator for at least 2 hours or up to 1 day.
Prepare a barbecue for indirect barbecue. (
Set up foil drop tray under 2-1 rack
Burner grill or under the center frame of 3-Barbecue.
Pour water into tin foil pan 1-
Close to its side.
Waste heat burner (s)to medium-high. )
Barbecue, bones
On the upper side of the drip tray.
Sprinkle the remaining marinade on the baking. Close lid.
The grill is about 1 1/2 to 2 hours, turning the grill every 20 minutes, or until the outside is brown and hard skinned, the inside center is only a little pink, instantly
Read the thermometer register 16f. (71C).
Transfer to the cutting plate; tent with foil.
Before carving into beautiful ribs between bones, let\'s rest for 15 minutes.
6 to 8 copies.
Carry beyond-
Packaging of mustard, tomato sauce and condiments: From the point of view of the prominence of these condiments in the supermarket, it is fair to say that Canadians are super fans of sweet/sour/a bit spicy.
But you can go beyond that.
Push trio by making your own hands.
Save class-
Hot topics in summer now-at the St.
Lawrence Market Kitchen, to be held at the waterfront and aquarium in Toronto.
Try some from the farmer\'s market or on the road
Next to the stalls or enterprising retailers who like to sound like grandma used to \"endure\" but with a modern vibe.
See the president\'s choice of old things
Corn and zucchini with caramel onions and Spanish-
Inspired by Sofrito.
Your Burger has life after tomato sauce. – elizabeth. baird@sunmedia. ca.
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