Handy Hints for Barbecue Grilling:

· Be organised: have everything you need ready and at hand before you start grilling - Go through your food plan; think food ingredients, marinades, seasonings, equipment and tools. Cover food to protect against flies and sun.

· Don't use a fork and never stab the food when turningit is best to use a pair of tongs to grip and turn. When you stab the meat with a fork, you will allow tasty juices to drain away into the fire which then can spit and develop aggressive flames.

· Food cooks faster under a covered grill

· You don't need to marinate tender cuts of meat overnight; they can be marinated in as little as 15 minutes! Less tender meats need to be marinated at least 6 hours.

· If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.

Sweet and Spicy Grilled Nuts
Thanks to Weber Barbecues

From: Weber's Big Book of Grilling

Tired of dips and chips? These creative munchies make a dynamic duo. Nibblers never had it so good.

For the sweet nut crunch:
1 cup raw unshelled pumpkin seeds
1 cup whole almonds
2 tablespoons unsalted butter, melted
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon cayenne
1/4 teaspoon ground nutmeg

For the spicy nuts:
1 cup raw unshelled pumpkin seeds
1 cup whole almonds
1 cup roasted Spanish peanuts
2 teaspoons hot chili oil
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne

To make the sweet nut crunch: Spread the pumpkin seeds and almonds evenly in a 9- by 9-inch heavy-gauge foil pan. Grill over Indirect Low heat, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill.

In a small bowl combine the remaining sweet nut crunch ingredients and mix well. Drizzle the mixture over the nuts and toss to coat evenly. Return the pan to the grill and grill over Indirect Low heat for 20 to 25 minutes more, stirring occasionally. Remove from the grill. Allow the nuts to cool in the pan for 1 hour. Break into bite-sized pieces. If not serving immediately, store in an airtight container.

To make the spicy nuts: Spread the pumpkin seeds and almonds evenly in a 9-by 13-inch foil pan. Grill over Indirect Low heat, stirring occasionally, until the nuts are fragrant and lightly toasted, about 15 minutes. Remove the pan from the grill and add the peanuts.

In a small bowl whisk together the remaining spicy nut ingredients. Drizzle the mixture over the nuts and toss to coat evenly. Return the pan to the grill and grill over Indirect Low heat for 5 to 7 minutes more, stirring once or twice. Remove from the grill and spoon nuts onto paper towels. Allow to cool. If not serving immediately, store in an airtight container. Serve the nut mixtures in separate bowls.

Makes 20 servings.
Drinks Suggestion
Where there's heat, think of wines with more fruit and less alcohol. A brut-style Prosecco, the engaging sparkler from Italy's Veneto region, is a real thirst quencher and perfect palate cleanser for these hot and zippy snacks!

With these addictive snacks, try a beer designed to be quaffed in large quantities! Mild English Ale delivers full body and only 3% alcohol-refreshingly perfect for knocking back another handful of heat, sweet, and spice!

 

 

[ Cooking on charcoal ] [ Home ] [ Gas Barbecues ]