Chicken Recipes To Die by Heather Richardson [free books online pdf]


  • Full Title : Chicken Recipes To Die (Recipes To Die For Book 1)
  • Autor: Heather Richardson
  • Print Length: 98 pages
  • Publisher: Silver Fern Publishing; 1.1 edition
  • Publication Date: January 9, 2012
  • Language: English
  • ISBN-10: B006VOOW3A
  • ISBN-13: 
  • Download File Format: epub

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Life is too short to spend hours on end cooking complicated recipes using hard to source or expensive ingredients. In this book you will find recipes for over 50 of the world’s most popular chicken dishes, packed with flavor, and quick and easy to make. There is something to suit every palate – even the fussiest of eaters will be asking for second helpings.

Inside Chicken Recipes To Die for you will find the following recipes:-

Baked Chicken Thighs
BBQ Chicken
Beer Can Chicken
Bourbon Chicken
Buffalo Chicken Dip
Butter Chicken – The Easiest and Tastiest Recipe Ever
Chicken a la King
Chicken Adobo
Chicken Alfredo
Chicken Biryani
Chicken Cacciatore
Chicken Casserole
Chicken Cordon Bleu
Chicken Curry
Chicken Enchiladas
Chicken Fajitas
Chicken Fried Rice
Chicken Gumbo
Chicken Kiev
Chicken Korma
Chicken Lasagna
Chicken Marsala
Chicken Noodle Soup
Chicken Nuggets
Chicken Paprikash
Chicken Parmesan
Chicken Parmigiana
Chicken Piccata
Chicken Pie
Chicken Pot Pie
Chicken Quesadilla
Chicken Salad With Tarragon
Chicken Satay
Chicken Souvlaki
Chicken Spaghetti
Chicken Stir Fry
Chicken Tenders
Chicken Tortilla Soup
Chicken Vindaloo
Chilli Chicken
Cream of Chicken Soup
Fried Chicken Take-away Style
Jerk Chicken
Kung Pao Chicken
Lemon Chicken
Moroccan Chicken
Orange Chicken
Oven Fried Chicken
Roast Chicken Done To Perfection
Sesame Chicken
Sweet and Sour Chicken
Tandoori Chicken
Teriyaki Chicken

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with other types of outdoor cookers.

DIRECT HEAT: Direct grilling is the ideal setup for the kettle grill.

COST: $100–$1,400

Barrel Grill

BARREL GRILL

The most popular model of barrel grill is a 55-gallon drum that’s been cut in half lengthwise and hinged to form a lid. Charcoal goes into the lower portion of the drum, and the cooking grate runs across the top edge of the barrel half. This old-school piece of equipment can be found in backyards and barbecue shacks all over the country. The barrel grill can be used in all sorts of ways, but it’s really only as versatile as the person using it. You can do everything from cooking burgers for the entire neighborhood to creating different temperature zones with a tapered pile of charcoal.

Pitmaster Tip: There are many cookers on the market that make it easy to maintain a steady cooking temperature for long periods of time. This chapter highlights many of these, including gravity-fed charcoal cookers, pellet cookers, and all types of thermostatic controlled smokers. But more basic charcoal cookers require more hands-on monitoring of temperature and multiple refuelings to complete big-meat barbecues. In this case, always keep a lit charcoal chimney on standby to add hot coals to your cooker as needed. Placing unlit charcoal on top of lit coals will temporarily smother your fire and cause the temperature in your cooker to drop until the fire catches up.

The more control you have over the airflow in a cooker, the better you can maintain cooker temperature. Cracks, crevices, and subpar spot-welding mean uncontrolled airflow. This leads to long days of fighting cooker temperatures while barbecuing. High-temperature caulk and gaskets found at your local auto and hardware stores (respectively) can remedy problems and give you a stress-free day at the outdoor cooker.

More recently, innovators have turned the trusty barrel grill on its end, which changes the cooking performance dramatically. The disadvantage is that it cuts the direct grill space in half, but the advantages far outweigh the reduction in high-heat grilling area. First, because the firebox and grill grates are adjustable, it makes for a much more functional smoker. Second, there is more vertical room above the firebox, which allows you to cook on multiple levels.

FUEL: Charcoal and wood chunks or chips

CONVENIENCE: In both barrel orientations (horizontal or vertical), the temperature is controlled by airflow, not by a thermostat. Barrels can preheat fully less than 20 minutes after hot coals are added. Note that adding more charcoal to either cooker is a chore because you have to remove the food and cooking grates to refuel.

IDEAL FOR: I like using either barrel type for direct grilling for small parties of a dozen people. The horizontal barrel is a great match for someone who shifts, turns, and bastes food often, because it gives you easy access to a large cooking grate and the ability to create different temperature zones with charcoal. The vertical barrel is suited for someone who prefers to cook without peeking.

INDIRECT COOKING: Although cooking low and slow with indirect heat can be accomplished on the horizontal barrel cooker, it is more difficult to maintain a steady temperature than with the vertical barrel. Choose a barrel with airtight seams and thicker-gauge metal for better indirect temperature control.

DIRECT HEAT: Direct grilling is the ideal setup for both barrel types.

COST: $75–$450

GAS GRILL

Most gas grills consist of a metal frame, with side tables, that supports the cooking chamber and encloses the fuel tank. Gas grills typically use propane (LP) or natural gas (NG) as the fuel source. Gas burners in the bottom of the cooking chamber provide direct heat to the cooking surface or heat grilling elements, such as lava rock or a heat shield that holds and/or disperses heat. Temperature is controlled by knobs on the front of the grill that limit the amount of gas that goes to each burner. Gas grills are available in sizes ranging from a very small, four-burger capacity, to large catering units that are able to feed hundreds.

Many modern gas grills include options and accessories to make the grill more versatile. These include push-button igniters, infrared radiant burners (which provide high heat evenly across the burner), and a horizontal rotisserie.

There are two main complaints about gas grills. Many, including me, believe that the flavor of food cooked with gas cannot compare to the flavor of food cooked over charcoal and wood for the char and smoke flavor achieved. To combat this, some models offer a small metal smoker box (see Pitmaster Tip) to attempt to introduce some smoke flavor. The second problem is how hard it is to cook at low indirect heat. It’s difficult to maintain low temperatures (below 250°F) on gas grills. The best way to do it is to turn one burner to low and keep the remaining burners off. This creates an area away from the coals for low indirect heat.

Pitmaster Tip: If you use a gas grill, you sacrifice the added flavor that comes from cooking over burning coals. Metal smoker boxes are a viable way to add real smoke flavor. Fill the box with soaked wood chips and put it beside a hot burner. The burner heats the metal box and causes the wood chips to smolder, creating smoke to flavor the food. Make your own box by putting wood chips soaked in water into a double-layer foil pouch with small slits cut in the top. Put the pouch under the cooking grate beside the hot flames. This is a quick and easy way to achieve the same effect.

FUEL: Gas, typically propane (LP) or natural gas (NG)

CONVENIENCE: The temperature is controlled by knobs on the front of the grill that limit the amount of gas to each burner. Most gas grills have push-button or automatic ignition.

IDEAL FOR: Using a gas grill is the quickest way to turn over large quantities of foods grilled over direct heat. This cooker type is ideal for someone who values a grill that provides maximum convenience.

INDIRECT COOKING: Not ideal for cooking with low indirect heat. It’s difficult to maintain steady low temperatures with gas grills.

DIRECT HEAT: Direct grilling is the optimum setup for the gas grill.

COST: $100–$10,000+

Grilling oysters on an OUTDOOR FLATTOP GRILL.

OUTDOOR FLATTOP GRILL

The commercial outdoor flattop grill is composed of a large rectangular trough, which holds charcoal, topped with a cooking grate. The height of the grate can be adjusted and covers the entire area over the charcoal trough to maximize the space for direct cooking. This type of flattop grill is built for volume and is commonly used by caterers. This is my cooker of choice when grilling bacon for 500 BLT sandwiches or when chargrilling 1,000 oysters.

The brazier grill is one of the most basic and inexpensive flattop charcoal grills. It’s made up of a wire grate suspended over a charcoal pan. It doesn’t have a lid or vents to control temperature, so the heat is adjusted by moving the cooking grid up or down over the charcoal pan.

Another type of outdoor flattop grill is the yakitori grill. These grills are used in Japanese cuisine to cook all types of skewered food over high-temperature direct heat. Yakitori grills are very narrow so the food cooks while the skewer hangs over the edge of the grill, keeping the skewer from burning and making rotating them much easier. Yakitori grills can range from very short, about 1 foot in length, to over 10 feet long.

All outdoor flattops are direct-heat grills only and are not built for low-heat indirect cooking. Because of the high heat and the closeness of the grate and charcoal, they are ideal for cooking vegetables and thin meats such as burgers, steaks, chops, and hot dogs.

FUEL: Charcoal, but some gas models are available

CONVENIENCE: Because the charcoal is exposed to so much open air, it burns without regulation. Temperature is controlled by how much charcoal is added to the trough, not by controlling airflow. This grill is easy to use when working with meats and vegetables that have short cooking times. Also, high volume and quick food turnover are benefits of larger models.

IDEAL FOR: I love to use large flattop grills when catering for a large number of people. Because the cooking grate extends over the entire charcoal trough, it has a huge capacity for direct grilling. Line up those skewers, burgers, and pork chops, and invite the neighborhood over!

INDIRECT COOKING: n/a

DIRECT HEAT: Direct grilling is the ideal setup for all flattop grills. The commercial outdoor flattop grill is perfectly designed for high-volume grilling.

COST: $35–$5,000

Hibachi

HIBACHI

The hibachi originated in Japan and is used as a small portable charcoal grill for all types of high-heat direct-fire cooking, including kebabs and satays. This grill consists of a heavy metal oval or rectangular firebox. Temperature is controlled by built-in air dampers on the bottom of the firebox. Because there is no lid on most authentic hibachis, the increased airflow results in very high temperatures. Because of its small size, it’s not convenient for cooking lots of food, although most meats that are traditionally cooked on this grill type are cut thin and cook in minutes. The hibachi’s simplicity and portability are its main advantages.

Pitmaster Tip: If you just can’t get the hang of airflow and temperature control on your outdoor cooker, a digital thermostat control might appeal to you. There are products available for your smoker or grill, such as BBQ Guru, that allow you to set the temperature control and walk away. These temperature regulators automatically control airflow to the fire so you don’t have to do it manually.

FUEL: Charcoal

CONVENIENCE: The hibachi is the simplest of all charcoal grills, as it is without hinged or moving parts. The portability of this grill is also a bonus.

IDEAL FOR: I like to think of a hibachi as a first-date grill. Surprise someone with a gourmet grilled dinner on a rock outcrop just off the nature trail. A quick charcoal sear of some thinly cut skewered meat and veggies, and you’ll be sure to get a second date.

INDIRECT COOKING: n/a

DIRECT HEAT: Direct grilling is the ideal setup for the hibachi grill.

COST: $30–$100

Tandoor

TANDOOR

The tandoor is a cylindrical clay pot used for cooking and baking. The oldest examples of a tandoor were found in settlements in ancient India at a mound site in what is now Pakistan and dating back to 3000 BC. Traditionally the tandoor was fueled with wood and charcoal situated in the bottom of the pot. Although this is still prevalent, some modern-day tandoors are fueled by electricity or gas.

Tandoori cooking includes grilling skewers of meat, fish, and vegetables and baking bread. Skewers are placed through the top hole of the pot with the tip leaning against the lip, and the end of the skewer is anchored directly in the live fire (see here). To bake breads, rounds of dough are stuck to the porous clay sides of the tandoor. The combination of radiant heat from the clay and convection heat within the pot is perfect for baking. The capacity of a tandoor varies depending on the size of the pot. An average-size tandoor can hold 4 to 7 breads or 6 to 12 large skewers.

FUEL: Charcoal or wood

CONVENIENCE: The temperature is controlled by airflow, not by a thermostat. Because of the high insulation factor, these cookers typically preheat quickly. The tandoor has no moving parts and is easy to refuel.

IDEAL FOR: I like any cooking method that is rooted in history. With their excellent insulation, tandoors stay hot throughout cooking. If you love high heat and the flavor of foods cooked with a wood-burning oven, the tandoor might be for you.

INDIRECT COOKING: n/a

DIRECT HEAT: The tandoor is ideal for cooking with direct heat from the live fire in the bottom of the pot. Because of the combination of direct heat, radiant heat from the clay walls, and convection heat, the tandoor is capable of reaching temperatures up to 900°F, although its ideal temperature cooking range is between 350° and 600°F.

COST: $200–$2,000

Kamado “Ceramic” Grills

KAMADO “CERAMIC” GRILLS

Today’s ceramic grills are a modern-day evolution of the kamado. “Kamado” is a Japanese word for a traditional earthenware cooker. Although all of today’s ceramic kamado-style grills resemble a giant egg, they come in a variety of colors and construction quality. The shells of these cookers are made from all types of refractory materials, ceramic, insulated steel, terra-cotta, or cement. Inside the shell is a firebox topped with several cooking grates at various levels. Ceramic plates are usually available to deflect heat and allow for indirect cooking as well as direct fire grilling. Air dampers on the bottom and top of the kamado regulate the temperature of the grill through airflow.

There are several reasons that today’s kamado grills are extremely popular. The first reason is versatility. Whether you are cooking with direct or indirect heat, low temperatures or extremely high searing temperatures, these cookers can handle it. Second, they are the most efficient charcoal grill on the market. Because of the high insulation factor, these cookers can operate on a very low quantity of charcoal. Finally, because of the restricted airflow, ceramic grills tend to trap the natural humidity from whatever you are cooking. This guarantees you’ll have the high humidity necessary for yielding juicy meats cooked low and slow.

FUEL: Charcoal and wood chunks or chips

CONVENIENCE: The temperature is controlled by airflow, not by a thermostat. Because of the high insulation factor, these cookers typically preheat quickly and cook for long periods of time without requiring additional charcoal.

IDEAL FOR: I personally have three ceramic-type cookers. Each cooker is the perfect size for a get-together with a few couples, including kids. I like them because of the cooking versatility and charcoal efficiency, but when the parties get large, juggling three hot cookers gets a little tricky.

INDIRECT COOKING: Using a plate to diffuse the direct heat, the versatile kamado can cook with indirect heat. Reducing the airflow will allow low temperatures necessary for barbecuing.

DIRECT HEAT: The kamado is ideal for cooking with direct heat and capable of reaching searing temperatures exceeding 700°F.

COST: $400–$5,000

COMBO GRILL/SMOKER

Combo cookers come in all shapes and sizes, but the concept is the same: a cooker that can be set up as a grill (direct heat) or a smoker (indirect heat). There are models on the market already set up for this type of combination cooking, but you can also alter other grills. For example, a barrel grill can be converted into a combo cooker by adding an offset firebox to the side. Through creative uses of heat deflector shields, grease drainage, and ash pans, it is also possible for a vertical cooker to provide both direct and indirect heat. The advantage of combo cookers is versatility. Direct or indirect heat, high temperatures or low temperatures—the user is not limited by equipment cooking restrictions.

FUEL: Charcoal and/or wood

CONVENIENCE: The temperature is controlled by airflow, not by a thermostat.

IDEAL FOR: I have a problem, I’ve been told. My answer is always that my profession requires a multitude of grills and smokers to be showcased in my backyard. While I view it as necessary, others might call it a grill parking lot! When there is minimal patio space (or a significant other who restricts you to one outdoor cooker), a combo grill/smoker that’s versatile with both direct and indirect heat should be your choice.

INDIRECT COOKING: Ideal for cooking over indirect heat from low to medium-high temperatures.

DIRECT HEAT: The combo cooker is equally proficient cooking with direct heat, from low to high temperatures.

COST: $200–$10,000+

Pouring fuel into a PELLET COOKER.

PELLET COOKER

The pellet cooker uses compressed hardwood pellets as the fuel for heat. These hardwood pellets are poured into a hopper on the side of the cooker, and an electric auger rotates to feed the pellets to a burner in the center of the cooking chamber. A thermostat controls the speed of the auger, which in turn regulates the cooking temperature. Models are available that look similar to standard backyard gas grills, with plenty of space to cook large-cut meats such as beef brisket or pork butt (shoulder). Some pellet cookers have the look of a vertical smoker with stacked racks that substantially increase cooking capacity. Although pellet cookers are set up to cook with indirect heat, they can get up to temperatures exceeding 500°F, making high-temperature indirect grilling viable.

FUEL: Wood pellets are available in many different wood varieties. Choosing a different variety—for example, changing from hickory to apple—is the only way to control how much smoke flavor is imparted to your food.

CONVENIENCE: The pellet cooker is effortless compared to most other smoker types. The temperature is controlled by a thermostat, though the preheating process will take longer than with a comparable size of grill.

IDEAL FOR: If you have an aversion to barbe-cuing with gas, love the idea of cooking with real wood, and insist upon convenient temperature control, then you should join the cultish masses who call themselves “Pellet Heads.”

INDIRECT COOKING: Perfect for cooking over indirect heat from low to high temperatures.

DIRECT HEAT: n/a

COST: $400–$10,000+

Offset Firebox Cooker

OFFSET FIREBOX COOKER

This style of cooker was made popular in Texas and is still the most popular model of cooker in this great state. Also called a “Texas-style cooker” or a “stick burner,” it’s composed of a side firebox and a horizontal cylindrical cooking chamber. The firebox is usually set lower than the cooking chamber so that the heat and smoke can easily move across the cooking grate. In some models, tuning plates or tubes run from the firebox through the bottom of the cooking chamber, creating adjustable temperature zones. Regardless, the temperature of the cooking chamber closest to the fire is usually hotter than the section farthest away. Many barbecue veterans use different temperature zones to their advantage, increasing this cooker’s versatility.

All offset firebox cookers are not created equal. Some models have double-walled insulated fireboxes and/or are constructed of thicker-gauge metal, which greatly affects performance.

FUEL: Wood and/or charcoal

CONVENIENCE: The temperature is controlled by airflow, not by a thermostat. The length of the firebox will dictate the time it takes to preheat the cooker. Because the firebox is separate, you can add more fuel to the fire without losing heat by opening the cooking chamber. Noninsulated models will require more attention and refueling during long cooks.

IDEAL FOR: The offset firebox cooker does not limit me because I like to cook with both charcoal and wood chunks. For those who like a little more smoke flavor, wood sticks can be substituted for other fuel. If complete control of wood smoke flavor is important to you and you don’t mind tending the fire, this cooker is a must-have.

INDIRECT COOKING: Ideal for cooking over indirect heat from low to medium-high temperatures.

DIRECT HEAT: n/a

COST: $200–$10,000+

COOKING WITH WOOD

To be consistent, I included directions for charcoal cooking in all the recipes in this book. I didn’t want to burden you with monotonous instructions on cooking with gas, pellets, and wood over and over in every recipe. The fact is, if you under

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