1/8 t ground
cloves
Combine all ingredients and pour over
meat. Marinate in refrigerator.
Also use to baste meat as you cook it. Good on red meat,
_______________________________
Website of the week
http://www.bbqcookingschool.com
The
NBBQA 2001 in Greenville is now ready, for all of you who
have been calling to see when it would be. Good stuff
from around the world in barbecue. We also have
NBBQA'99[where Steven Raichlen demos recipes in some
of his books--We are listed as a major BBQ resource in
his book to be released this month], & NBBQA2k,
with different vendors & resources. The end of April
takes us to Southaven, MS for the third year to cover the
MS state championship. James says they will have about 50
teams this year & we always get good cooking
footage/recipes there. All of the activities around the
contest are interesting; antique tractors, hotrod tractor
pull, and the re-inactments [Great Unpleasantness,
& WWII].
What Spices To Use
Spices are the basis for
flavoring your barbecue. They are many and are everywhere
in the world. In days of old they were a sign of wealth.
They were traded, and the quest for them has spawned new
nations and caused wars. Once you learn how to work with
spices, you can make your own spice mixtures, to season
your barbecue, and even serve at the table instead of or
in addition to, salt and pepper. Spice
PropertiesArrowroot An edible starch known as Arrowroot
Powder. Used mainly as a thickening agent. BasilAlso
called sweet basil. With an aroma that is like mint and
tea. Basil is available in leaf form.
It is used as a seasoning for
pizza, spaghetti sauce, sausage, soup, tomato juice,
dressings, salads, and any dish where oregano would be
usedBay Leaves They have a woody, astringent flavor with
a pleasant, slightly minty aroma. Bay leaves should
always be removed before food is served. Works well in
soups, with meat and poultry dishes, pasta sauces, fish
and is also used to flavor some desserts. Black Pepper
Black pepper has a sharp, penetrating aroma and a
characteristic woody, piney flavor. It is hot and biting
to the taste. Broiled Steak Seasoning A unique blend of
seasonings including black pepper, onion, garlic, paprika
and celery seed. Especially good flavor with beef as well
as pork and lamb. Caraway (Seed) With a tangy flavor
similar to dill.
It is used as a seasoning in
potatoes, cabbage, carrots, sausages, rich meats, in
breads and pastries. Caraway is available as the whole
seed. Cayenne (Red ) PepperA seasoning ground from small,
red chili peppers. It has been used as a spice in the
dishes of many countries and is also used as a table
condiment. It's heat and spiciness varies. Celery Seed
(Salt) Celery seed tastes like celery and is aromatic
with a slight bitterness which enhances other flavors.
Celery seed is available whole, ground, or mixed with
salt. Celery salt is a blend of ground celery seed and
fine salt. It is used primarily as a flavoring in salads
(especially potato), sauces, pickling, soup, tomato
juice, and meat. It is also an integral part of the
flavoring of traditionally prepared crabs and other
seafood. Chervil An essential spice in French cuisine, it
used like parsley and provides an herbal taste with the
slight flavor of anise.
Chervil is used much like
parsley, but is more delicate. It is most commonly used
on fish, egg dishes, salads and as a glaze on vegetables
such as carrots.Chili PowderMade from dried chilies,
usually blended with garlic, onion, cumin, oregano, chili
peppers, allspice, garlic, and salt. Color and spiciness
varies. It has an earthy, slightly sweet, and sometimes
hot flavor. This spice blend usually dominates food
rather than enhancing it. Mexican and other Latin
American dishes depend on chili powder for their
characteristic flavor. Chinese 5 Spice PowderA blend of
star anise, fagara (Szechwan pepper), cassia (cinnamon),
fennel and clove. It is heavily used in Chinese and
Vietnamese cuisine. CilantroCilantro has a bold flavor
often described as a mixture of sage, parsley, and
citrus. In Mexican dishes and salsas, cilantro is the
"indescribable" flavor note that sets them apart.
Cilantro adds pungent flavor to
many Latin American and Asian dishes such as stews, soup,
steamed fish, curries, vegetables, , salads, relishes and
tomato based sauces, and noodle dishes. It is often
called "Chinese parsley." CinnamonCinnamon has a
characteristic woody, musty, earthy, and sweet flavor. It
is warming to taste. It is available whole, as cinnamon
sticks, and ground. Used in spiced vegetable dishes, also
in sweet dishes such as baking, pies, compotes, and also
with meats, stews, vegetables and curries. ClovesThe
flavor of cloves is strong, fruity, and sweet almost hot.
Cloves are available both whole and ground. Used for
flavoring ham, pork, pickled fruit, onions, gravy, and
syrup, spice cake, pumpkin pie, fruitcake, gingerbread,
chili sauce, ketchup, and in combination with many other
spices.
Coriander has a sweet, slightly
lemony flavor. (Coriander leaves are called cilantro.)
Coriander is available as whole seed and ground and is a
principal ingredient in curry powder. Middle Eastern,
Indian, Russian, North African, and Mexican recipes
include coriander for its distinctive flavor. Coriander
seed is a pleasant addition to potato salad, rice's,
bean, vegetable dishes, hot dogs, apple pie, poached
fish, or bean, pea, and lentil soup. Creole SpiceA blend
of garlic, onion, cayenne, black pepper, thyme, oregano,
paprika. Cuban SpiceA blend of cumin, chili powder,
cinnamon CuminCumin has a penetrating musty, earthy
flavor with some green, grassy nuances. Cumin is
available as whole seed and ground. It is a principal
ingredient in both chili powder and curry powder. Middle
Eastern, Mexican Indian, and North African recipes often
include cumin. Also used in curries, stews, and chili.
Curry Powder Not a single spice
but a blend of many spices. Usually contains turmeric,
ginger, black pepper, coriander, cumin, chilies and
fenugreek and can also contain cinnamon and clove.
Flavors vary according to the use or the creator of the
blend. All curry blends have a rich, warm, earthy, and
pungent flavor with a great many overtones. The
characteristic golden color comes from turmeric. Curry
powder is available in mild or hot blends. Curry powder
is usually intended to be the dominant flavor but it also
may be used in small amounts simply to enhance the flavor
of foods such as corn bread, stuffed eggs, soup, and sour
cream dips. Dill Dill is an annual of the parsley family
and is related to anise, caraway, coriander, cumin, and
fennel. The seeds are light brown in color, strongly
aromatic, and warming to the taste. Dill weed has a
subtle, anise like, sweet flavor. Dill is available as
the whole seed and as chopped leaves, called dill weed.
Dill weed is used in salads, sauces, egg dishes, and
especially in seafood dishes.
Dill seed is used primarily to
flavor pickles and in bread, potato, and vegetable
dishes. It works well with a variety of culinary dishes
such as omelets, soups, stuffed grape leaves, potato
salad, cucumber, veal, breads, cabbage, meat stews and
rice. It is also widely used with herring, salmon and
other seafood dishes. English Pickling SpiceA blend of
mustard seed, coriander, allspice, red chilies, bay
leaves, ginger. FenugreekHas a bitter, maple-like flavor.
It is primarily used in Indian cuisine and is also used
with curry, as a pickling spice and as imitation maple.
Fil'e Gumbo A blend of dried
ground sassafras leaves and thyme. It is used as a
thickener in and with soups, gumbo, meat, fish, stew and
poultry. Four-Pepper MixA blend of black pepper, white
pepper, rose pepper and green peppercorns, coarsely
crushed. Garam MasalaA Northern Indian blend of cumin,
coriander, cardamom, black peppercorn, clove, mace, bay
leaf and cinnamon. Garlic (Powder, Salt) It has a strong,
pungent green flavor and is one of the most popular
seasonings used today. Garlic can be conveniently
purchased as fresh bulbs, dehydrated powder, minced
flakes, and blends with salt. It adds flavor to almost
any dish. Garlic is especially popular in Italian cuisine
and throughout the Mediterranean region and Asia.
Sprinkle to taste on hamburgers, lamb, chuck roast,
steak, chicken, Italian green beans, zucchini, tomatoes
and green salads.
Use with sour cream or cream
cheese for dips. Sprinkle on stuffed eggs. Use it
sparingly to begin with and add small amounts until it
suits your taste. GingerThe flavor of ginger is pungent,
lemon/citrus, warm, and sweet. Ginger is available
ground, whole (gingerroot), and crystallized. Used to add
zest to many dishes such as gingersnaps, gingerbread, in
Asian dishes and in sweets such as cakes, cookies,
puddings, pumpkin pie and sweet breads. Herbs De
ProvinceA Mediterranean blend containing oregano, savory,
rosemary, thyme and marjoram, use to flavor stews,
chicken, kabobs and tomato dishes and pizza.
Italian SeasoningA blend of
marjoram, thyme, rosemary, savory, sage, oregano and
basil. Add to dip, herb breads, any tomato dish, good in
marinades and rubs. Jamaican JerkGround chilies, accented
heavily with thyme and allspice. Used as a spicy
flavoring to meats and vegetables. Jamaican
SpiceAllspice, caraway, black pepper, coriander, garlic,
ginger, nutmeg, thyme. Juniper BerriesAromatic and spicy
with the slight flavor of pine. It is mostly used a spice
for meats in marinades, on roasts and in sausage mixes.
Kosher Salt A course ground salt, with no chemicals
added. Used in brines, rubs, and marinades. Also used to
coat the rim of the glass for Margaritas!
MarjoramMarjoram has a distinctly aromatic green and
pleasant woody flavor, with a slightly bitter undertone.
Available in both leaf and
ground forms, marjoram should be used sparingly at first.
It complements the flavor of chicken and turkey stuffing,
vegetable and bean soup, as well as tomato sauces.
Marjoram also enhances the flavor of many meat dishes.
Mexican Hot Chili PowderA blend of spices and chili
pepper, is a U.S. invention. Similar blends were used by
the Aztecs. It is usually used to dominate the flavor of
a food but can be used as a background flavor. Use in
Mexican dishes such as chili, tacos and enchiladas.
Add to quacamole, dips and salad
dressings. Mexican SpiceA blend of cinnamon, cloves,
black pepper, coriander seeds, aniseed, cumin, chili
powder. Moroccan SpiceA blend of saffron, cumin, ginger,
paprika, cinnamon. Mustard (Seed, Ground) Mustard has a
clean, fresh aroma and a pungent, biting flavor. Ground
mustard enhances meat, fish, poultry, sauces, salad
dressings, cheese, and egg dishes. It must be moistened
for about ten minutes to develop its sharp, hot, tangy
flavor. The whole seed is used in pickling, boiled with
beets, cabbage, or sauerkraut, and as a garnish for
salads.North African SpiceA blend of cumin and cinnamon.
Nutmeg & MaceNutmeg has a strong cinnamon, nutty
flavor used to flavor sweets, fruit dishes, sauces and
vegetables.
Nutmeg is available both whole
and ground. Mace is sold primarily in the ground form.
Nutmeg and mace are most commonly used in flavoring sweet
foods such as puddings, cakes, and cookies. They are also
used in meat products such as sausage. Mace is the lacy
covering of the Nutmeg which is the seed of the fruit.
Onion (Flakes, Powder, Salt) Onions are an important
flavoring in almost every country in the world. When
combined with other ingredients, onion flavor is rarely
overwhelming or assertive. Onions, pungent when raw and
sweet in flavor when cooked, are an extremely versatile
flavoring and can be used to accent nearly any kind of
dish.OreganoSimilar in flavor to marjoram, it is not as
sweet and is slightly more pungent and bitter. Use
oregano in your favorite ethnic dishes as well as in
fresh garden salads, egg dishes, quick breads, rubs, and
sauces.PaprikaThe brilliant red powder is the "garnish
spice" contributing color and sweet pepper flavor.
Hungarian paprika is
characterized by a hotter taste, achieved in recent times
by adding hot, red capsicum pepper to ground paprika.
Sold in ground form. Used as a garnish for light-colored
food such as fish, potatoes, eggs, and cheese dishes. A
popular addition to many rubs, marinades and sauces. It
is the principal seasoning in Hungarian goulash and often
is used in French dressing. To retain its red color,
paprika should be kept in the refrigerator.
ParsleyParsley has a slightly mild green taste. Parsley
is available fresh or as dried flakes. It adds both
flavor and visual appeal to salads, soup, pasta, butters,
shellfish, meat, poultry, sauces, potatoes, omelets and
soft cheeses. Poultry SeasoningA mixture of ground thyme,
sage, marjoram, rosemary, black pepper, and nutmeg.
Poultry seasoning was created mainly to season stuffing
but it also adds an unusual flavor to all poultry, pork,
or veal dishes. RosemaryRosemary has a distinctive fresh,
sweet, piney aroma and flavor.
Rosemary is available in leaf
form. Use with lamb, pork, potatoes, carrots, stews,
sauces, marinades, fish, poultry, bread, on grilled or
skewered meat and in roasted potato dishes. SageComes in
whole, rubbed (crushed) and ground form. The herb is
distinctively aromatic and fragrant with slightly
medicinal, piney, and bitter flavors. It is used to
flavor pork, pork sausage, poultry stuffing, veal,
stuffing, and tomato sauces. SavoryAvailable in ground
form and gives a piquant flavor to many dishes. It has a
strong, slightly peppery flavor and is used to flavor
legumes, meat, fish (especially trout), sausage,
stuffing, tomato sauces, bean soup, meat loaf,
hamburgers, eggs, or poultry.
SouthwesternA sweet/spicy blend
of cinnamon, cumin, cloves, cayenne. Szechwan Peppers Not
a true pepper but a dried berry of a prickly ash tree. It
has a woody aroma with a spicy, tingly taste. It is an
essential ingredient in Chinese 5 Spice. TarragonIt is
rich and sweet with a faint anise-like flavor. It is an
excellent seasoning for sauces, dressings, and with meat,
poultry and fish. ThymeIt has a pungent and sweetly
herbal fragrant. It can be used to improve the flavor of
most dishes, especially slow cooked dishes.
Turbinado Sugar Also known as
"Sugar in the Raw". Used in many rubs and sauces because
it can take higher temperatures without carmelizing.
White Pepper White pepper has a similar but more earthy
flavor than black pepper. Used in many dishes, sauces,
rubs, and marinades. Experiment to decide how much you
like. Whole Mixed Pickling SpiceA blend of whole and
broken spices, herbs and seeds. In it you find cinnamon,
allspice, mustard seed, coriander, bay leaves, ginger,
chilies, black pepper, mace and cardamom. Used by some as
a rub.
marc.farris@bbqtv.com
http://www.bbqtv.com
877-639-3987
About
BBQtv
Contact:
marc.farris@bbqtv.com
http://www.bbqtv.com
877-639-3987
-
BBQtv - SMART90
com/bbqtv
A
New Way To Advertise - Our 24-hour, 365
days-a-year smart90
number -can be your portal to the web to introduce your
movies to the world -- on