Barbecue Grilled Chicken
Barbecue Grilled Chicken
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Grilled Chicken Wings WingRack $24.99 Even if you can’t agree on what’s tastier spicy or sweet everyone likes their grilled chicken wings fired to scrumptious perfection. One of the best ways to cook chicken wings, thighs, and drumsticks, this ingenious gadget allows the grease to drip away for a healthier drumstick, and your chicken to cook easily and evenly without constant turning. So you’ll never have to ponder the age-old questio… |
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Beer Can Chicken Roaster and Flavor Enhancer w/ Potato Prongs $15.95 Ever heard of a drunken chicken? We have, and he was delicious! Catch your own drunken chicken (he’s not that fast, and he often runs in stumbling circles) with our beer can chicken roaster. This vertical chicken roaster features a removable cup for grilling with wine, marinades or any other liquid that catches your fancy. Or, you can simply take it out and slip in a can of your favorite brew or s… |
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Mansmith’s Gourmet Original Grilling Spice 32 Ounce $24.99 Mansmith’s Original Grilling Spice is a multi-use seasoning blend. Mansmith’s Grilling spice is 100% natural, contains no MSG and no added sugars. This international award winning spice blend can be used to season almost any type of food. Rub on meat, poultry, game, use either indoor or outdoor grilling. Can also be added to soups, potatoes, salads, vegetables or whatever else you can think of… … |
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Aanya Organic Shawarma Seasoning Blend – for Sliced Meat $7.99 Our organic Shawarma seasoning is hand blended for peak flavor, aroma and freshness. Use in your favorite lamb or beef Shawarma recipes. Rub on your favorite meat, add olive oil and marinate for at least two hours. Grill till done to your satsifaction. Bon Appetit! Shawarma is a popular dish and street or fast-food staple across the Middle East; it has also become popular worldwide. Shawarma is kn… |
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The Beginners Guide to Grilling — How to Become the Master of the Grill $4.77 Inside The Beginners Guide to Grill you will discover:–The Basics Of GrillingCovers what you need to know before you can even hope to become a grillmaster.–Building The FireThe first step in successful grilling is knowing how to build the fire. This chapter will teach you the different types of fires and how to build them.–Cooking The FoodNow that you know how to build the fire and how to tell … |
More on – Barbecue Grilled Chicken
Perfect Pairings
July 11, 2007 – published in the Beacon News and Naperville Sun
By Bill Garlough
With all the festivities summer, as Naperville Ribfest, the barbecue is center stage for an informal dinner. If beer is too filling and vodka tonics and margaritas are too strong, the wine can be your drink of choice. With the rich barbecue, bold and spicy flavors, a slightly chilled red Zinfandel is a link to this ideal summer fare.
Zin City, USA
Zinfandel wine and barbecue are Latin in nature.
Though Zinfandel's roots can be traced to Eastern Europe, its presence in the wine world today is decidedly American. Until recently, most planted Zinfandel was California red grape varietal (recently surpassed by cabernet sauvignon). It is rare anywhere in the world. Zinfandels are Jammy blackberry with notes, full of fruit and slightly spicy. Tannins are soft and tend to be dry in style. Zinfandel is a warm-weather grape, but is known to grow in colder climates such as the Russian River Valley, California.
California regions, known include the quality Zinfandels Sonoma Dry Creek Valley, Russian River Valley, Chalk Hill and Mendocino Redwood and Anderson Valleys. A trio of Zinfandel wine constantly produce quality wine. Known as the three R's, these warehouses are exceptional Ridge, Rosenblum and Ravenswood. Quality houses include A. Rafanelli, Rochioli, San Francisco, Lolonis, Gary Farrell and Nalle.
Chew on this
To fully appreciate this topic, consider the difference between grilling and barbecue. Grilling is fast burning over high heat to seal in juices, such as cooking a steak for 10 to 12 minutes. Barbecue is a slow process of cooking the food to indirect fire or hot smoke. Cooking times are measured in terms of hours, not minutes.
While man has been cooking with fire for over 250,000 years in the early 1500s there was an Indian tribe (Taino Indians) living on the islands of the Dominican Republic, who first observed smoking meat and fish. They used a wooden grill called "barbecue" over an open flame to cook their meals. It is credited with being the first to use a fire pit and a larger grill grate for cooking their meals slowly. Bold spices such as the cayenne pepper also were used. In 1700, the first Spanish explorers described the food of the West Indies to be intense and pungent smoke.
Barbecue foods tend to be rich, spicy and full bodied. The caramelization of sugar in the sauce and smoke flavor powerful tend to give a strong and distinct flavor. The Jammy, slightly sweet fruit of Zinfandel is the perfect counter to these dishes. Meat ideals include barbecue ribs, barbecue chicken (preferably with a bold sauce) duck breasts, beef brisket, grilled steaks, hamburgers, pork loin grilled with a leg massage and spicy grilled lamb (butterfly).
One trend is the Zinfandel sauce added to the spray, bone-in chicken thighs are a favorite.
Clint Mitchell, 100 on the Wine Route 59 south of reports Naperville that the 2005 vintage of Zinfandel has received critical acclaim and recommends Deux Amis Zinfandel at $ 19 a bottle. So, jazz up your next barbecue with a glass lightly Zinfandel chill and enjoy your summer.
Bill selections
Rosenblum "North Coast" Zinfandel – $ 12
Ridge "Geyserville" Alexander Valley Zinfandel – $ 20
Ravenswood Sonoma Valley Zinfandel – $ 15
Chateau Montelena Zinfandel – $ 24
Niebaum-Coppola Edizione Pennino – $ 29
St. Francis "Old Vine" Zinfandel – $ 15
Navarro Mendocino County Zinfandel – $ 15
For more perfect pairing of Bill Garlough visit My Head.
About the Author:
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com
Article Source: ArticlesBase.com – Zinfandel and Barbecue a Match Made for Summer