You can grill chicken whole or by the piece. One unique method of grilling the chicken whole is to open a can of beer and set the open cavity of the bird over the beer. As the beer heats, it cooks the inside of the chicken and moistens it. You don’t have to use beer. Soda pop, water or other liquid works just as well.

Begin by thoroughly cleaning the chicken. Coat your chicken with a rub for extra flavor. Remove half the liquid from the can. Add ¼ to ½ cup of in the rub to the balance of the liquid. Grease the outside of the can so that you can remove it easily once the chicken cooks.

Insert the can into the tail cavity of the chicken and pose it on your grill in setting position. The can and the chicken’s legs hold the chicken erect. You’ll want to put the chicken over indirect heat. If you use a charcoal grill, pull the charcoals to the edge and put the chicken in the center. Make certain there’s enough clearance so that the lid of the grill doesn’t touch the chicken when you close it.

grilling time for chicken breast

Your chicken is ready when the meat thermometer registers 160 degrees. Normally for a medium sized chicken, this takes about 1 ½ hours to 2 hours when the heat is medium low. During the last hour of cooking, you can brush the chicken with your favorite sauce.

 Filet mignon cooking directions

Filet Mignon Preparing Ingredients:

 Olive oil

2 (4 oz) filet mignon steaks

Salt

Cracked pepper

½ cup dry red wine

2 tablespoons of butter

 Remove the steaks from the refrigerator long enough to bring them to room temperature. Coat each side with olive oil and then lightly sprinkle salt and cracked pepper to taste. Press the salt and pepper into the steak with your fingers.

When cooking filet mignon in oven,heat a metal skillet in the oven at 500 degrees until it’s hot. Remove the skillet and put it on high heat on the stove.  Sear both sides of the filet for about 2 minutes until there’s a crust and it comes off the pan easily. Use tongs to turn.

Put the skillet with the filets back in the oven and cook between 3 to 7 minutes. If you like your meat rare, heat it until the meat thermometer registers 120 degrees. Medium is 130 and medium well is 135 degrees.

To finish cooking filet mignon in oven,remove the steaks from the pan and put the wine in the pan. Heat the wine and mix it with the drippings from the steak. Reduce the wine through heating to about 1/3 of a cup.
Take it off the stove, add butter and drizzle the sauce over the filets.

 Recipes Filet Mignon

Filet mignon steaks

Vegetable oil

Olive oil

Salt

Pepper

Heated grill

Mixture of red and yellow peppers

Large sweet onion

Large button mushrooms

 Filet Mignon Preparing

Heat the grill to medium high. Make certain your steaks are at room temperature and coat them lightly with olive oil then rub in salt and pepper.

Slice the peppers, remove the seeds, coat with a little olive oil and flatten.  Sear the outside over an open flame on the barbecue until blackened on the skin side. Set them aside to cool slightly.

Peel the onion; slice it into thick slices and lightly coat with vegetable oil.

To grilled filet mignon wash the mushrooms and lightly coat with vegetable oil. Put them and the onions on the grill with the filet. Cover the filets. Turn once. You’ll heat for 8 to 10 minutes for a medium-rare steak.

While the steak, mushrooms and onions cook peel the skin off the peppers. Put in a bowl to keep warm.

Top the filet with the peppers, onions and mushrooms and serve to your happy guests. its not heard to learn how to grill filet mignon

What Is the Best Way to Cook Monkfish

Many people feel that monkfish is the poor man’s lobster and the delightful taste of these ugly creatures proves them right.

A simple recipe for cooking monkfish recipes takes about 15 minutes to create in your kitchen.

What you need to make monkfish recipes

1 ½ to 2 lbs of monkfish filets

¾ tsp black pepper

The juice of half a lemon (2 tbsp.)

1 Bay leaf

4 cups of water

Monkfish Preparation

When cooking monkfish,put all the ingredients in a pan except the monkfish filets.

Bring it to a boil and add the monkfish.

Boil for 5 minutes.

Remove from the water and drain.

Put the monkfish under the broiler to brown the top.

Serve with drawn butter and lemon juice.

This simple monkfish recipes  is good enough to serve at special occasions or just for a great family meal. If you’d like, you can add garlic to the water or a dash of Tabasco sauce in it.

The government heard their outcry and not only made the merchants label the fish basa fish but also put a tariff on it. Unfortunately, this actually gave the basa fish an advantage since most taste tests show people like the flavor better in a ratio of 3 to 1.

One simple basa fish recipes that’s simple to make is on the grill. alot better that when cooking basa fillet

Basa fish fillets Ingredients

2 basa steaks

Olive oil

Lemon juice

2 oz butter (softened)

Chopped fresh parsley (about 3 tablespoons)

Salt

Pepper

Making Basa Fish Fillet Recipe

Mix the butter, parsley and lemon juice together. Roll it into the shape of a short fat hot dog. Refrigerate the roll of butter while you cook the fish.

Put aluminum foil on the grill, lightly grease it and punch a few holes in the top. Start the fire so it’s ready to grill when you have the fish prepared.

Place the basa fish on the grill about four inches from the fire. Grill for 5 minutes. Brush the fish with oil as you do to prevent it from drying.

Serve your basa fish fillet  with a slice off the butter loaf you created atop the basa steak.

Autumn is a great time of year. There’s abundant harvest to make great meals. The temperature outside is cooler so any cooking you just adds warmth to the house.

Quick Beef Stew Ingredients.

1 pound of chuck or 1/12 to 2 pounds of meaty beef shanks.

7 cups of water

4 beef bouillon cubes

1 can of Condensed French Onion Soup

2 stalks of celery dices

1 onion diced

2 large carrots peeled and cut into 1 inch pieces

3 red skinned potatoes. Leave the skins on and cut them into smaller wedges

1 white turnip, cubed

½ cup of corn or the corn cut from 1 ear of boiled sweet corn

½ cup of green beans

Seasoning salt, sea salt or favorite seasonings

Freshly ground black pepper

4 tablespoons of water mixed with enough cold water to make a milky liquid.

For my best beef stew recipes ,l like to brown the meat first before I add water to cook but the choice is yours. Simmer the meat for 10 minutes uncovered with the water, onion soup with bouillon cubes added, onions and celery. Cover the pan and cook for another 55 minutes.

Add the carrots, potatoes, and turnips. Cook for 29 minutes more. Take out the beef and cut off the fat, remove any bone and cut into bite size pieces. Put it back in with the vegetables. Add the corn, seasoning and green beans and cook another 45 minutes until the green beans are thoroughly cooked.

As l make my best beef stew recipe, l do add the flour and water mixture and cook uncovered for another 20 minutes. Continuously stir while you cook until the stew thickens. You can add additional season if necessary.

What is the best  pork ribs cooking instructions,cooking temperature for pork ribs and how long do you cook pork ribs ?A re some of the questions asked?

Things you’ll need:

Broiler pan with grated cover

Mixing bowl

5 pound ribs

Celery salt and ginger, or your favorite rub

Barbecue sauce

Cooking Pork ribs aren’t difficult to make if you remember to do two things. The first is remove the membrane on the back. If you don’t take it off, you’ll find it creates a barrier and keeps any rub from reaching the meat. Insert a knife under one end to get it started. Lift with your fingers or paper towel and pull it off.

Remove the broiler pan from the oven and remove the cover. Put 1 ½ cups of water in the pan and replace the cover.

In cooking  pork ribs you can use your favorite rub or make your own. A simple pork recipe is ½ cup of celery salt and 1/3 cup of ginger. Add ½ teaspoon meat tenderizer for tougher cuts. You  may have your own favorite. Coat the ribs with the spice rub. For a 5 pound rack of ribs, you’ll use all the spice mix.

Put the ribs on the broiler and cook in a preheated 200 degree oven. The 5 pound roast takes about 1 hour and 45 minutes. Check the water level in the broiler pan after 55 minutes and see if you need to add more water.

When cooking pork ribs ,remove the pan from the oven, check the water level, brush on the barbeque sauce, increase the oven heat to 350 and cook 35 minutes. Brush it a second time, check the water level one more time and cook for a final 30 minutes with the temperature increased to 350. Remove it from the oven and wait for rave reviews from your family.

Ingredients

5 pound rump roast

½ teaspoon each: oregano, garlic powder and coarse black pepper

when making a Italian Beef Recipes mix the three herbs and rub them onto the roast. Preheat the oven temperature for 325 degrees and cook uncovered for 2 ½ hours. If you have a slightly smaller or larger roast, use 30 minutes for each pound of meat. Don’t worry if it looks rare, you want it that way since you’ll be heating it in the sauce later.

Italian sauce ingredients

2 cups of boiling water with 2 bouillon cubes added and mixed

1 ½ teaspoons of each, dried oregano and thyme

Coarse ground black pepper to taste, normally around ½ teaspoon

4 teaspoons of minced garlic or 8 garlic cloves minced

¾ to 1 teaspoon of Tabasco sauce

1 ½ to 2 tablespoons of Worcestershire Sauce

Pan drippings from cooked roast

Additional salt may be necessary.

The easiest method for creating italian beef recipes is to mix the ingredients right in the baking dish you cooked the roast. Mix all the ingredients and simmer for 20 minutes.

Slice the roast thin and put it into the Italian sauce. Mix it thoroughly so all the meat is covered. Put foil over the top and allow to marinate in the refrigerator overnight.

Heat the mixture the next day and serve on a bun or crusty sandwich roll.

There is nothing more delicious than a steak right off the grill. It produces a flavor that even the best chef can’t match if he cooks it any other way.  If you like a flavored steak, use a rub or a marinade. Normally, I reserve these for tougher cuts of meat, like hindquarters or round tip, when I grill. The acids in the marinade tenderize tough meat and make it more palatable. However, if you’ve got a high quality cut, let the flavor reign by leaving the marinade on the shelf.

For tips on grilling steaks, high quality steaks only need a little sea salt and pepper. I find that the coarsely ground pepper adds just the right touch to the already nicely marbleized meat. When you salt the meat before you cook it, it does draw some of the juices out of the meat. The good news is that the moisture it draws has sugars and proteins that form a nice crust on the exterior when you cook it.

No matter where you cook your steak, in the pan or on the grill, searing it first is the key to juicy, melt-in-your-mouth quality. Sear each side over the hottest part of the grill. Once the crust forms, move the steak to the side where its hot but there’s no direct flame.

One of the best tips on grilling steaks is when you sear it,you need to remember that there are two important points to remember. First, your grill should be clean and brushed lightly with canola oil or other appropriate oil to prevent the steak from sticking.

Secondly, use tongs instead of a fork to turn it. The idea of searing the steak is to seal in the moisture and make it tender and juicy for serving. If you pierce it with a fork, your breaking the seal and allowing some of the juices to escape so your steak will end up dryer. Don’t forget to brush your tongs with oil to prevent them from sticking to the steak.

There are a number of different ways to grilling baby back ribs, but no matter which way you use, you’ll avoid direct heat for most of the cooking time for grilling baby back ribs.

Recipes for Baby Back Ribs

4 large ribs

Charcoal

Cherry wood chips, mesquite or other wood that produces a flavorful smoke

Tin foil

Prepared mustard

Your favorite rub

Your favorite mopping sauce

Your favorite barbecue sauce

Large pan

Water

When grilling baby back ribs ,put enough wood chips in a cereal bowl so it’s half full. Add water. Pile the charcoal on one side of the grill. Leave enough space for inserting a pan of water on the other side. Once the briquettes glow, place the pan filled with water next to them in the grill.

Coat the ribs with mustard and then sprinkle on the rub coating it heavily on both sides of the ribs. Place the ribs above the pan with water. If you have a temperature control on your grill, set it for about 250 degrees. Put a lid on the grill.

After an hour put the mopping sauce onto your ribs. Cook for another hour and then stack the baby back ribs. This is just putting two together with one on top of the other. Rotate the ribs so the bottom one’s on the top after another hour and a half. You’ve cooked them 3 ½ hours so far. Cook for another hour and a half. Change the ribs from the stacked position back to the original cooking position and put on your favorite barbecue sauce. Cook for another 10 minutes.