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Smoked pork ribs in Kansas City

Smoked pork ribs in Kansas CityThe pork ribs are perhaps the pot d 'excellence for lovers of bbq: the meticulous execution committed enthusiasts who aim to achieve the right balance of flavor and cooked to perfection. In the United States, home of the bbq in purity, there are real competitions organized by various American organizations that have as their objective the realization of the best smoked pork ribs. The city of Kansas City to Memphis competes with the primacy of the "land of the rib of pork" and their preparation and characterized by the use of spices and sauces sour and wood smoke. The end result of this preparation should be a tender and juicy meat that comes off the bone effortlessly and features a really amazing flavor. To obtain this result and required curing at low temperature (95 ° -110 °) for a long time in the presence of a suitably humid environment. The smoke is made only for a limited period of time, equal to about one third of the total cooking. Introducing the Kansas City Sweet & Smoky Ribs. Ingredients Apple Cider Vinegar 100 ml Garlic powder a tablespoon Pork side without the needles of about 800-100 gr Onion powder 1 tablespoon sweet paprika 2 tablespoons salt 2 tablespoons Dijon mustard 100 g mustard powder 1 tablespoon brown sugar 1 spoon sauce finish Jack Daniel's Barbecue Sauce to taste (see recipe) Preparation First we start with the preparation of cost (1): must be eliminated excess fat may be present and the membrane that covers the bones of the chest. To perform this operation, follow these steps: a raised edge of the membrane with the aid of a sharp object and grip it with the help of a towel (2): this will allow you to have a better grip. Gently pull and you will see that it will come off with ease. Now sprinkle the surface of all the ribs with mustard (3) sparing and, if prepared more than one side, overlap them without any problems. Now put the meat to rest while you prepare the rub (spices to sprinkle the meat). Together all the spices in a bowl and mix well to amalgamarle as evenly as possible (4-5). There remains now that distribute the rub on the ribs (6), the mustard that you previously applied will favor adhesion. Spare not during this operation (7-8-9): spices will form a crunchy crust full of flavor that will enhance this preparation. Now make it in the fridge by covering with aluminum foil while you are going to prepare the bbq. Soak the wood in water or beer chipsdi for at least an hour. Turn on the coal or briquettes (10) and arrange lit inside the bbq the sides of the pan that have previously inserted full of water (11-12) and that you will have to maintain this. Bring the bbq at the operating temperature of 110 ° and then enter the wet chips (13) by placing them directly on the coals. When they start sfumacchiare enter the ribs so that they are above the drip tray (14) and close the lid. The smoke of chips lasts about twenty minutes, after which you will have to fill in order to make the constant smoking and continues for a couple of hours. At this point your work and to maintain the temperature constant by acting on the air intakes. Every hour spray apple cider vinegar on the meat (15) to soften the effect of smoking, without regulatory spray can also brush, but doing so may compromise the delicate crust of spices. During this time check verified the presence of water in the pan and if necessary to add fuel. After four and a half hours of cooking at 110 ° remove from bbq ribs (16) and then brush generously with the Jack Daniel's bbq sauce all over the surface of the ribs (17), then place them inside the bbq after removing the liquid from the pan . This will allow to dry the sauce that will donate to your ribs a color and a unique flavor. The finishing operation takes about half an hour. At the end of this step can choose the cut of meat (18) and the composition of the dish with the sauce Daniel Jeck's accompaniment.

The pork ribs are perhaps the pot d 'excellence for lovers of bbq: the meticulous execution committed enthusiasts who aim to achieve the right balance of flavor and cooked to perfection. In the United States, home of the bbq in purity, there are real competitions organized by various American organizations that have as their objective the realization of the best smoked pork ribs. The city of Kansas City to Memphis competes with the primacy of the "land of the rib of pork" and their preparation and characterized by the use of spices and sauces sour and wood smoke. The end result of this preparation should be a tender and juicy meat that comes off the bone effortlessly and features a really amazing flavor. To obtain this result and required curing at low temperature (95 ° -110 °) for a long time in the presence of a suitably humid environment. The smoke is made only for a limited period of time, equal to about one third of the total cooking. Introducing the Kansas City Sweet & Smoky Ribs. Ingredients Apple Cider Vinegar 100 ml Garlic powder a tablespoon Pork side without the needles of about 800-100 gr Onion powder 1 tablespoon sweet paprika 2 tablespoons salt 2 tablespoons Dijon mustard 100 g mustard powder 1 tablespoon brown sugar 1 spoon sauce finish Jack Daniel's Barbecue Sauce to taste (see recipe) Preparation First we start with the preparation of cost (1): must be eliminated excess fat may be present and the membrane that covers the bones of the chest. To perform this task, follow these steps: a raised edge of the membrane with the aid of a sharp object and grip it with the help of a towel (2): this will allow you to have a better grip. Gently pull and you will see that it will come off with ease. Now sprinkle the surface of all the ribs with mustard (3) sparing and, if prepared more than one side, overlap them without any problems. Now put the meat to rest while you prepare the rub (spices to sprinkle the meat). Together all the spices in a bowl and mix well to amalgamarle as evenly as possible (4-5). There remains now that distribute the rub on the ribs (6), the mustard that you previously applied will favor adhesion. Spare not during this operation (7-8-9): spices will form a crunchy crust full of flavor that will enhance this preparation. Now make it in the fridge by covering with aluminum foil while you are going to prepare the bbq. Soak the wood in water or beer chipsdi for at least an hour. Turn on the coal or briquettes (10) and arrange lit inside the bbq the sides of the pan that have previously inserted full of water (11-12) and that you will have to maintain this. Bring the bbq at the operating temperature of 110 ° and then enter the wet chips (13) by placing them directly on the coals. When they start sfumacchiare enter the ribs so that they are above the drip tray (14) and close the lid. The smoke of chips lasts about twenty minutes, after which you will have to fill in order to make the constant smoking and continues for a couple of hours. At this point your work and to maintain the temperature constant by acting on the air intakes. Every hour spray apple cider vinegar on the meat (15) to soften the effect of smoking, without regulatory spray can also brush, but doing so may compromise the delicate crust of spices. During this time check verified the presence of water in the pan and if necessary to add fuel. After four and a half hours of cooking at 110 ° remove from bbq ribs (16) and then brush generously with the Jack Daniel's bbq sauce all over the surface of the ribs (17), then place them inside the bbq after removing the liquid from the pan . This will allow to dry the sauce that will donate to your ribs a color and a unique flavor. The finishing operation takes about half an hour. At the end of this step can choose the cut of meat (18) and the composition of the dish with the sauce Daniel Jeck's accompaniment.