Steamed roasted Chicken
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How To Cook Steamed roasted Chicken By Chef Fauzia :
1. Heat oil and butter in a skillet over medium-high heat and brown chicken well on all sides. Place the trivet in a pressure cooker. Sprinkle chicken with ginger paste, garlic paste, salt, black peppers, cumin seeds, red chilli powder, poultry seasong, garam masala , lemon juice and plain curd. Then place on trivet.
2. Add water. Seal cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 5 minutes for each pound of chicken.
3. Remove cooker from heat and release pressure. Let chicken stand for 15 minutes before carving into serving pieces.
Serving: 4-5 people
Preparation time: 20 min
Cooking time: 8-10 min
Ingredients:
½ kg Undercut beef (Long like cutlets)
2 tbsp Ginger paste
1 tsp All spices
1 tsp Salt
3 tbsp Yogurt
2 tsp Red Pepper powder
4 tbsp Oil
1 tsp Papaya
Recipe:
Preparation time: 20 min
Cooking time: 8-10 min
Ingredients:
½ kg Undercut beef (Long like cutlets)
2 tbsp Ginger paste
1 tsp All spices
1 tsp Salt
3 tbsp Yogurt
2 tsp Red Pepper powder
4 tbsp Oil
1 tsp Papaya
Recipe:
- Wash undercut beef and applies salt, papaya and ginger on it.
- Add them in yoghurt and mix well. After it add red pepper, all spices and oil in it. Now place it for 2 hours.
- Thread the beef pieces on Bar BQ sticks.
- Preminary heat the oven or grill, place these sticks in them and grill until brown.
- When they get ready serve them with naan or Chutney.
We've introduced South Carolina barbecue sauce and now here is a great recipe you can make with it, barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they're an inexpensive source of protein. But no matter what time of year we're having turkey legs, as much as I love turkey, the taste always reminds me of Thanksgiving, which is not necessarily what you want in say, June. In this preparation however, slowly cooked on a grill, and basted with a tangy, strong, sweet, sour yellow mustard-based barbecue sauce, the turkey doesn't taste anything like Thanksgiving turkey, in a good way. It just absorbs the smokiness from the grill and the tang from the sauce. Outside of the holiday bird, this is hands down the best turkey I've ever had.
BBQ Turkey with Mustard Sauce Recipe
Turkey breasts, like chicken breasts, tend to dry out with the long cooking times required for this barbecue recipe. We strongly recommend thighs and legs here. Not only will they be less likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.
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INGREDIENTS
4 to 6 turkey legs and/or thighs, trimmed of excess fat
Salt
Vegetable oil
South Carolina Mustard BBQ Sauce:
4 Tbsp butter
1/2 onion, grated (use a box grater or cheese grater)
1/2 cup cider vinegar
1/2 cup brown sugar
1/2 cup yellow mustard
1 Tbsp dry mustard
1 teaspoon cayenne
1 bay leaf
Salt to taste
METHOD
1 Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.
2 Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.
3 Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.
3 Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.
4 Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.
5 Once you've moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat
6 After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.
Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don't have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.
You can continue to baste with the sauce every 15 minutes or so until the meat is done.
7 When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.
Serve with extra sauce, and plenty of napkins!
INGREDIENTS
1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 Tbsp black pepper
METHOD
1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.
3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.
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