The main course is almost done grilling
Check out these barbecue foods images:
The main course is almost done grilling
Image by dionhinchcliffe
Sent via iPhone
Takayama Miyagawa Morning Market 15
Image by HAMACHI!
IMGP2823
Grilling rib of beef
Some cool barbecue foods images:
Grilling rib of beef
Image by adactio
11th Kuroiso Jazz Festival 2014
Image by Ryusuke Seto
First attempt at grilling corn. Hahahahaha. It actually turned out pretty good!
Some cool barbecue foods images:
First attempt at grilling corn. Hahahahaha. It actually turned out pretty good!
Image by Brad Frost
on Instagram ift.tt/1ybd6eV
BBQ – Lunch
Image by BrownGuacamole
Roadside BBQ stand selling barbecue beef ribs and chicken
Well-worn “Grilling with Beer” (back cover)
A few nice cookbook images I found:
Well-worn “Grilling with Beer” (back cover)
Image by Thomas Cizauskas
Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades, & More, Made With Craft Beer
Author: Lucy Saunders
Hardcover: 224 pages
Publisher: F&B Communications (2006).
Language: English
ISBN-10: 09769875-0-3
ISBN-13: 978-0-9769875-0-5
▶ Front cover: here.
▶ The first cookbook to infuse the flavors of barbecue and grilled foods with craft beer and the first book to feature the phrase "craft beer" on its cover.
▶ Book is out-of-print but used copies can be found on the interwebs. Current cookbook by Ms. Saunders —Dinner in the Beer Garden— available at MBAA.
▶ Grilled potato salad recipe: here.
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"The perfect drink for the smoky flavors of grilled foods and BBQ is craft beer. And not just mass-market lawn-mower lagers, either. From the citrusy quenching of weissbier to the roasty flavors of porter and stout, there’s a spectrum of beer tastes.
Why use beer in a BBQ sauce?
First and foremost, flavor. Beer is much less acidic than wine, vinegar or citrus juices commonly used in BBQ sauces and marinades. It will tenderize meats without breaking down texture as rapidly as more powerful acids. Also, the balanced flavor in beer means that the other herbs and spices will not be overwhelmed by acetic notes.
Second, beer is less expensive than wine. It’s possible to use a very fine quality ale to make more than a quart of marinade, and still spend less than .
Third, the variety in North American beer styles encourages experimenting in the kitchen. From apricot ale to witbier, there’s a flavor that matches a meat, chicken or seafood sauce destined for the grill.
Fourth, drinking beer with BBQ — especially dark beer such as porters and stouts — defuses potentially dangerous HAAS (heteroclyclate aromatic amines), according to the Journal of Agricultural and Food Chemistry."
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Photo by Yours For Good Fermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
▶ Commercial use requires explicit permission, as per Creative Commons.
grilling the kebabs
Check out these barbecue foods images:
grilling the kebabs
Image by rick
Shanghai April 2013
Image by Remko Tanis
Pork meat stand at fresh market in Huangpu, Shanghai, China
Ribeye on Father’s Day
Image by Nick Lee, Sketcher
Grilling prowess +1
