Fire up the grill: savor summer with sizzling dishes designed for outdoor cooking.On warm summer evenings, the smoky Smoky, river, c.250 mi (400 km) long, rising in Jasper National Park, W Alta., Canada, and flowing generally NE to the Peace River. It receives the Wapiti and Little Smoky rivers. It was explored (1792) by Alexander Mackenzie. smell of burning charcoal wafts through Mississippi neighborhoods, luring residents to leave their steamy kitchens, come outside, and fire up the grill. Although cooking over an open flame dates to ancient times, grilling outdoors is most popular today in warm climates where it is cooler to cook outside than indoors. The term "grilling" usually refers to quick cooking directly over a hot charcoal or wood fire. "Barbecuing" means long, slow smoking in a covered grill. Both methods are popular among men who are prone to pair the cooking process with relaxed conversations with friends. Many recipes call for soaking meat in a marinade with a tenderizing tenderizing natural tenderizing is caused by the action of enzymes already in tissues. This effect can be enhanced by quick freezing before rigor mortis sets in, and by hanging the meat at the proper temperature for the proper time, especially just before cooking. agent such as lemon juice, vinegar vinegar, sour liquid consisting mainly of acetic acid and water, produced by the action of bacteria on dilute solutions of ethyl alcohol derived from previous yeast fermentation. , or wine flavored with herbs or seasonings before grilling. The meat and marinade must be refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. to prevent bacterial growth Bacterial growth The processes of both the increase in number and the increase in mass of bacteria. Growth has three distinct aspects: biomass production, cell production, and cell survival. . Pay close attention to the timing in each recipe because leaving meat in the liquid too long can cause it to become mushy mush·y adj. mush·i·er, mush·i·est 1. Resembling mush in consistency; soft. 2. Informal a. Excessively sentimental. See Synonyms at sentimental. b. . Nothing excites taste buds taste buds taste npl → Geschmacksknospen pl more than the thought of a juicy steak. In his book How To Grill, Steven Raichlen writes that the perfect steak can be assured by following three steps: choose a tender cut of beef Noun 1. cut of beef - cut of meat from beef cattle cut of meat, cut - a piece of meat that has been cut from an animal carcass chuck - the part of a forequarter from the neck to the ribs and including the shoulder blade , use high heat to sear the steak, and let it rest for several minutes before serving to allow juices to flow through the meat. The third step is important because high heat forces juices to seep deep inside the meat. The steak must rest in order for them to flow back. To complement the meat, vegetables may be easily grilled. Slice several varieties such as mushrooms, onions, and squash on a piece of aluminum foil Noun 1. aluminum foil - foil made of aluminum aluminium foil, tin foil foil - a piece of thin and flexible sheet metal; "the photographic film was wrapped in foil" . Season with herbs, add a small amount of Italian dressing Noun 1. Italian dressing - a vinaigrette with garlic and herbs: oregano and basil and dill dressing, salad dressing - savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type , and seal with the foil to form a packet. After placing the packet on the grill for 8 to 10 minutes, it will puff up Verb 1. puff up - make larger or distend; "The estimates were puffed up" inflate, amplify, expand, blow up - exaggerate or make bigger; "The charges were inflated" 2. , letting you know the vegetables are done. Perhaps nowhere in the South is slow cooking more revered than in our neighboring neigh·bor n. 1. One who lives near or next to another. 2. A person, place, or thing adjacent to or located near another. 3. A fellow human. 4. Used as a form of familiar address. v. state of Tennessee. This is especially true in Memphis, where the annual Memphis in May Memphis in May is a month long festival held in Memphis, Tennessee. The festival itself is split into four main events: The Beale Street Music Festival, the kick-off event which showcases a mix of local and national music acts, International Week World Championship Barbecue Cooking Contest draws contestants from all over the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. and many foreign countries. The most popular methods of barbecuing ribs are illustrated by "Randy's Yummy Ribs" and "Holiday Ribs" from Heart and Soul, published by the Memphis Junior League. "Randy's" is an example of "wet" ribs, the kind that drip with tangy tang 1 n. 1. A distinctively sharp taste, flavor, or odor, as that of orange juice. See Synonyms at taste. 2. A distinctive quality that adds piquancy. 3. A trace, hint, or smattering. 4. sauce. They are messy but so soul-satisfying that no one cares. "Holiday Ribs" are an example of "dry" ribs, which depend on sprinkling or rubbing rubbing, v creating friction and heat by drawing the hands across the body at varying speeds, rhythms, and depths. Benefits include muscle elongation, tension release, and increased flexibility. spices directly on the meat for their flavor. Sugar mellows the taste of the potent spices. Dry ribs are a hallmark of Memphis barbecue. Both recipes follow this article. Whether you choose to grill a healthy portion of fish or slather slath·er tr.v. slath·ered, slath·er·ing, slath·ers Informal 1. To use or give great amounts of; lavish: slathered gifts and attention on their only child. 2. a. a slab of ribs with a tasty but runny run·ny adj. run·ni·er, run·ni·est Inclined to run or flow: runny icing; a runny nose. runny Adjective [-nier, -niest sauce, celebrate the brilliant mid-summer sunset by firing up your grill. ROB'S GRILLED CHEDDAR BURGERS 2 pounds ground chuck (20 percent fat is ideal) 2 tablespoons dill pickle juice 2 tablespoons McCormick Grill Mates Montreal Steak Seasoning 8 to 10 hamburger buns 8 to 10 slices cheddar cheese In a medium bowl, combine ground chuck, pickle juice, and steak seasoning; mix well. Make into patties of 1-inch thickness. Make sure the grill is good and hot. Grill over a hot fire, flipping once, for about 4-5 minutes per side for medium doneness. Add cheese after flipping. If you are not using a grill to cook the burgers, heat a large nonstick skillet over medium-high heat until hot. Add patties; cook for about 4-5 minutes per side, turning once. Remove patties from skillet; cover to keep warm. If desired, serve with ketchup, mustard, or chili sauce. Yield: 8 large or 10 medium hamburgers. At Home Cafe Helen DeFrance and Leslie Carpenter Basil Leaf Publications Ridgeland RANDY'S YUMMY RIBS 1 cup butter or margarine 1 cup packed brown sugar 1 (28-ounce) bottle vinegar-based marinade or basting sauce 1 (8-ounce) can tomato sauce 1 (6-ounce) jar prepared mustard 3 tablespoons soy sauce 3 tablespoons worcestershire sauce 6 pounds pork loin back ribs or pork spareribs Ground red pepper to taste For sauce, in a saucepan, melt butter or margarine. Add brown sugar, marinade, tomato sauce, mustard, soy sauce, and worcestershire sauce. Simmer for 10 minutes. Place ribs on a cooking grid or rib rack. Grill, covered, directly over medium coals for 15 minutes per side or until brown. Remove ribs to a large sheet of heavy foil. Generously cover ribs with sauce. Sprinkle with red pepper. Close up foil, and seal. Return foil-wrapped ribs to grid, and grill, covered, directly over stow coals for about 2 hours or until tender, adding coals every 45-60 minutes to maintain grilling temperature. Remove ribs from foil. Place ribs directly on cooking grid. Baste with sauce, and grill for 5-10 minutes more on each side. Serve ribs with remaining sauce. Yield: 6 servings. Heart and Soul Junior League of Memphis, Tennessee For the ancient Egyptian capital, see . Memphis is a city in the southwest corner of Tennessee, and the county seat of Shelby County. Memphis rises above the Mississippi River on the 4th Chickasaw Bluff just below the mouth of the Wolf River. HOLIDAY RIBS 4 to 5 pounds (2 slabs) pork loin ribs 1 cup fresh lemon juice, divided 5 tablespoons ground cumin, divided 10 teaspoons chili powder, divided 5 teaspoons seasoned salt, divided teaspoon ground red pepper 2 1/2 cups white vinegar 1/4 cup cooking oil Lay ribs on a piece of heavy foil that is large enough to wrap meat. Rub the meaty side of each stab of ribs with 1 1/2 tablespoons lemon juice. Sprinkle each stab with 1 tablespoon cumin, 2 teaspoons chili powder, 1 teaspoon seasoned salt, and 1/4 teaspoon red pepper. Wrap ribs, and refrigerate overnight. For basting sauce, combine vinegar, oil, and remaining lemon juice, cumin, chili powder, and seasoned salt. Stir well. In a covered grill, arrange preheated coals in a circle or on sides, leaving a hole in the center. Test for medium-low heat over the center. Place ribs in center of cooking grid or on rib rack. Grill, covered, for 5-6 hours or until tender, turning and basting with sauce every 30 minutes. Add coals every 45-60 minutes to maintain grilling temperature. Makes 4-5 servings. Heart and Soul Junior League of Memphis, Tennessee GRILLED SALMON WITH TOMATO CREAM SAUCE 6 salmon steaks, 1 to 2 inches thick Celery salt to taste Freshly ground white pepper to taste 1 medium onion, minced 2 cloves garlic, pressed 8 tablespoons unsalted butter, divided 3 fresh tomatoes, peeled, drained, seeded, and diced 1/2 cup dry white wine 1 tablespoon fresh tarragon, chopped 1/2 pint heavy cream Additional unsalted butter for basting 2 tablespoons all-purpose flour Chopped fresh parsley for garnish Rub salmon with celery salt and white pepper; refrigerate. Prepare grill. Gently saute onion and garlic in 6 tablespoons butter until transparent. Add tomatoes, wine, and tarragon. Cook briefly to blend, then add cream. When mixture returns to simmer, cover and remove from heat. Grill salmon, basting frequently with butter, until just translucent in center. Mix 2 tablespoons butter and flour into a smooth paste. Reheat sauce to simmer, being careful not to overcook. Stirring constantly, add butter-flour paste as needed until sauce is smooth and thickened. Serve sauce over salmon, and sprinkle with parsley. Yield: 6 servings. Nick Apostle, owner Nick's Restaurant, Jackson Come On In Junior League of Jackson CHICKEN ON THE GRILL 1/2 cup soy sauce 1/4 cup brown sugar 1 teaspoon ground ginger 1 tablespoon cooking oil 4 chicken breasts, deboned Mix first 4 ingredients. Pour mixture over chicken breasts, and marinate overnight. Grill over low-heat coals for 45 minutes. Yield: 4 servings. Beyond The Grill Debbye Dabbs Favorite Recipes Press Nashville, Tennessee “Nashville” redirects here. For other uses, see Nashville (disambiguation). Nashville is the capital and the second most populous city of the U.S. state of Tennessee, after Memphis. GRILLED SHRIMP IN FOIL 1 1/2 pounds large shrimp, peeled and deveined 1 (4-ounce) can sliced mushrooms, drained 1/2 cup butter, melted 2 tablespoons scallions, chopped 1 tablespoon chili sauce 1/3 cup parsley, chopped 1/4 teaspoon salt 1/4 teaspoon garlic salt 2 to 3 drops hot pepper sauce 2 to 3 drops worcestershire sauce Divide shrimp on 2-3 pieces of 10-inch-square aluminum foil. Top shrimp with mushrooms. Turn up edges of foil on all sides. Combine remaining ingredients; pour over shrimp. Double-fold edges of foil to make tightly sealed packets. Grill on or close to hot coals for 5-10 minutes or until done. Yield: 4 servings. Sterling Service Dothan Service League Dothan, Alabama Dothan is a city located in the southeastern corner of the U.S. state of Alabama. It is the seat of Houston County, and portions of the city are in Dale County and Henry County. GRILLED CATFISH HINOTE 1/2 cup margarine or butter, melted Juice of 2 lemons 6 to 8 catfish fillets Lemon pepper seasoning to taste Cajun-flavored seasoning to taste Preheat grill for 15 minutes. Mix melted margarine and lemon juice in a small bowl. Wash catfish fillets, and pat dry. Place in a wire fish basket, and grill over medium heat. Baste frequently on each side with lemon-butter, turning basket often to prevent burning. Sprinkle lemon pepper seasoning on each side. Total cooking time should be about 10 minutes. Before serving, sprinkle Cajun seasoning on each side. Yield: 6-8 servings. Classic Catfish catfish, common name applied to members of the freshwater fish families constituting the suborder Nematognathi. The catfish is related to the sucker and the minnow, and like them has a complex set of bones forming a sensitive hearing apparatus. From The Crown at the Antique Mall Indianola |
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