How to Cook Whole Chicken in a Barbecue Oven

So how do you cook whole chicken in a barbecue oven? Is it any different than cooking it in a traditional convection oven? Sure is. And we're going to share a few tips with you to make sure your chicken barbecues up just right!

Whole chickens are used a lot in commercial environments to cook for restaurants, company picnics and other large events where they're cooked in much larger ovens that will handle 20 to 40 chickens at one time.

For this article, I'll focus on how to cook whole chicken on a smaller scale, your barbecue oven, one chicken at a time.

  1. Do not undercook or overcook chicken. It usually takes about 2-1 / 2 to 3 hours to barbecue and must be checked off and on to make sure it is not getting cooked too much, which will burn your chicken, but you do not want it undercooked either.
  2. Keep your grill at low temperatures, about 230 to 250 degrees. The secret to most great barbecued chicken, one with moist, tender meat and smoky skin is to keep your grill at low temperatures and cook slowly. Do not think that the chicken is not cooking or getting done quick enough. Give it time and you will be happy with it at the end by just taking your time. Be patient and the end results will be very tasty.
  3. Spice rub before you put chicken on the barbecue. Rubbing the chicken with spice rub is a great idea in the beginning will give it great taste at the end.
  4. Add sauces at the end. Do not add any sauces until near the end of the barbecue. When the chicken is almost done, start applying the sauce. The sauce only needs about five minutes to cook on the chicken. Remove the chicken with tongs when you start seeing any signs of charring.

To bring this all together and make things work correctly on how to cook whole chicken, it takes patience and close attention to what you are doing in order to have your meal of chicken come out correctly and enjoy it after putting the time into barbecuing chicken. Add any vegetables to the chicken and make it a very healthy meal. …

2 Delicious Low Calorie and Vegetarian Recipes For An Awesome Lunch!

Vegetarian Pastitsio

  • vegetable cooking spray
  • 12oz Morningstar Farms Recipe Crumbles or similar product
  • 1cup chopped onion 8oztomato paste
  • 1/3cupwater up to 1/2 cup
  • Salt and pepper to taste
  • 1cup elbow macaroni
  • 6tbl grated Parmesan cheese divided
  • 1/2tsp cinnamon or more to taste
  • 1/4tsp nutmeg optional
  • 12oz evaporated skim milk 1 can
  • 4tsp light butter or margarine
  • 2x eggs lightly beaten

Preheat oven to 350F. Spray a 9″ x 7″ or similar deep 11 cup casserole dish with vegetable cooking spray. Put a pot of water up to boil.

Spray a 9″ or 10″ nonstick skillet with vegetable cooking spray. Saute onion for 1 or 2 minutes; add the vegetable protein crumbles and saute for another 5 minutes or so. Add the tomato paste, water, salt, pepper and some nutmeg and cinnamon. Cook for another minute or two. Remove from heat and set aside.

Meanwhile cook the elbow macaroni according to package directions for the minimum amount of time to become just *barely* al dente. Drain under cold running water to stop cooking, then drain again. Return to pasta cooking pot and toss with 1 teaspoon of butter and 1 or 2 tablespoons of Parmesan cheese.

Spray casserole dish with cooking spray. Layer 1/2 of the macaroni evenly in the bottom of the casserole. Spread the vegetable protein crumbles over the macaroni layer. Sprinkle with just a touch more cinnamon and 1 or 2 tablespoons of grated parmesan. Cover with the remaining macaroni.

In a bowl, beat the eggs lightly. In a small saucepan, heat the evaporated skim milk with the remaining tablespoon of butter. Whisk half of the warm milk/butter mixture into the eggs, then return the eggs mixture to the saucepan and whisk with the rest of the milk.

Pour the milk/butter/egg mixture evenly over the entire casserole; it will not lay on top but will sink down – this is just fine. Dust the top of the casserole evenly with the remaining 1 – 2 tablespoons of grated parmesan.

Bake the casserole for 1 hour, or until egg mixture is set and top is crusty and golden. Remove from the oven and let stand for 10 – 15 minutes before serving.

Note: I used regular, not fat-free, parmesan; Land O’Lakes light butter; Morningstar Farms brand vegetable protein crumbles (which, by the way, I thought were *much much much* better than the Green Giant Harvest Burgers for Recipes kind).

This recipe was *great* and not too much of a hassle to make, not even on a weeknight. I will definitely make it again; can see it becoming a family standard. It is also something I would make for company – vegetarians and meat-eaters alike.

I must say that with a big old mound of spinach and some French bread with roasted red peppers, this made quite a filling and satisfying feast. And it was a *lot* more food for not many more calories than a _Lean Cuisine_ or similar type frozen entree.

NOTES : Serve with French bread and …

Walt Disney World Fine Dining – Jiko The Cooking Place

When you first think of dining at Walt Disney World you would be forgiven for not first thinking of the opportunities for a fine dining experience. In reality Walt Disney World offers some excellent restaurants which are more than worth a visit by tourists and locals alike.

Jiko – The Cooking Place is a particular favorite of mine. It is located in Disney’s Animal Kingdom Lodge. Chef de Cuisine Anette Grecchi Gray presides over this AAA Four Diamond Award winning restaurant. The origins of her creations for the menu were her participation in 1999 in the 25th anniversary of the South African Cook’s Society in Johannesburg. She cooked for African dignitaries and traveled into the bush to learn the cuisines and culture of the South African tribes.

The Jeffrey Beers designed interior is a fabulous mix of warm colors,taking it’s inspiration from The Lion King, and creating an inviting and sophisticated atmosphere. You are warmly greeted by African students who are participating in the Disney one year cultural exchange program. The focus of the restaurant are the twin wood burning ovens in the open kitchen. Diners can choose to sit at the bar and observe the chefs prepare the food for the restaurant.

The style is American cuisine blended with influences from Africa, Europe, the Mediterranean and India. This is an unusual mix, but it works beautifully. There is not anything too challenging here though. I found the originality refreshing. Familiar dishes are offered with a different blend of flavors and ingredients. Appetizer offerings include Green Asparagus Soup, Tikka Marinated Ahi Tuna, and Kalamata Olive Flatbread a particular favorite of mine. The signature dish is the Wood Grilled Filet Mignon with macaroni and cheese and red wine sauce. An unusual combination, but it works wonderfully. Other items include Durban Shrimp Curry,Tamarind Braised Beef Short Rib, and Wood Grilled Pork Tenderloin. I recommend that you order the cheese plate which has selections of goat and sheep’s cheese.

Many of the waiters are sommeliers and will be glad to offer samples of wine before you decide on a bottle. They will expertly guide you through the exclusively South African wine list. With over 1800 wines, Jiko has the largest collection of South African wines of any North American restaurant.

Not forgetting the dessert, my favorite is the Flourless Chocolate Mocha Cake Stack with vanilla ice cream and caramel sauce. Other current offerings include spiced fruit sorbet and Green Apple Mascapone Trifle.

This fine dining restaurant has an unusual feature. A children’s menu. My young children, who are very familiar with and enjoy dining out in high quality restaurants, appreciated the quality of the food. The menu has the usual kid’s offerings of macaroni and cheese, grilled cheese and pizza but they are cooked from scratch with high quality ingredients. Our family is always very happy at Jiko.…

Types of Digital Meat Thermometers

There are different types and kinds of digital thermometers available in the market today. Meat thermometers are gadgets used to measure the temperature of meat, whether turkey meat, ham, roasts, and even poultry. The types of digital thermometer being sold in the market today have specification depending on the type of use.

Digital meat measuring temperature is helpful to us because by measuring the temperature, we make sure that the meat is ready to eat, the bacteria are destroyed, and the health threats are minimal and manageable. At the same time, if we take a closer look at it, meat thermometers are to our advantage since it will give us an appropriate temperature rate that is conducive for eating. This article will be dealing more about the types of meat measuring temperature and their usage.

The first type of digital thermometer is the regular meat thermometer. These are the typical meat thermometers that are used and inserted toward the meat being processed in the oven. These types of meat measuring temperature are easy to read. They go along with the meat in the beginning of the cooking. There are a lot of models, and brands of regular thermometers. This type is also called oven-proof meat thermometers since it works best inside the oven.

There are particular brands that have several features like a long probe. This probe is inserted to the meat while it is being cooked. This will allow really accurate results. However, what is commendable is you don’t have to open the oven to check if the meat has reached a desirable temperature since the digital display can be seen outside the oven. This type of meat thermometer is the most commonly used meat measuring temperature today.

Another type of digital meat measuring temperature is called the instant-read digital type of meat thermometer. The good thing about this type of thermometer is you don’t have to leave it from the start to the end of the cooking. All you have to do is to let the meat finish cooking, after some time, while the meat is freshly out from any cooking container and it is still hot, you can insert the digital meat thermometer into eat and the gadget will be giving you a quick reading for just a few seconds.

The logic behind it is the ability of this thermometer type to show the reading in split seconds while the meat is still hot. The temperature of the meat allows the reading to be accurate.

Another type of digital meat thermometer is the pop-up type. These types of meat thermometers are commonly used in poultry an seldom use at home. Another type of meat thermometer is the micro-wave safe thermometer wherein it is specifically designed to be used for microwave ovens only.

These are just some of the common types of digital meat measuring temperature being used by many people. For those health-conscious people out there who wanted to make sure that they are eating safe meats …

Taking a New Look at Restaurant Chairs

Nutritionists have been warning people not to go to restaurants and eat because it contributes to weight gain. They instead recommend that people buy groceries and cook their own food. They stress the fact that it is always healthy to eat home-made food. However, people always like to go out and eat in a restaurant. It is a common now a day practice to take your friend or family members to a restaurant. Restaurants have never been a new phenomenon to people. In the olden days, restaurants used to cater to the needs of foreigners who embark on long journeys and also to the needs of people who want a change in their regular food habits.

There are many reasons why the people chose to go to restaurants. For some people, it's always been a time consuming activity to buy the groceries and cook the food by them. Some others can not even find time to cook the food. Other people simply want a change in their regular diet. Here, people always look forward to eating out at restaurants.

There are people who visit another town or country once in a while for various reasons. This is another reason why people chose to eat at restaurants. They actually are away from their homes and so they can not phone home and order the food to be transported over for them. So, the only option for them is just to go to some restaurant and eat.

People are always drawn to variety. Here, need for variety is also one of the important reasons why people love to eat out. They want to taste the food of different countries and cultures around the world. It is interesting to note down the fact that restaurant and culture have become harmonious. For example, it is so common to find American, Japanese, Chinese restaurants in a given city. Most of us know the cooking of only our traditional food. But, we also have to satisfy our taste buds that demand for some exotic foods. So, we all try to taste the inter-cultural food items to know more about other cultures.

Generally, there are many things that make the restaurants memorable. The first and foremost thing is obviously the food items. The food items should properly be cooked and served. But, another important point to take care of is the look of the restaurant. The restaurant 'look can be enhanced by having interior décor by placing beautiful wall paintings, etc. More importantly, restaurants chairs must be properly designed. The look of the restaurants can either be enhanced or decreed by the restaurant chairs. There are some restaurants that offer other social events such as live band. So, people spend more time in restaurants and so restaurant chairs must be properly designed to make them comfortable. This makes the customers to give mouth publicity to the restaurants. …

Restaurant Trends For 2009

The restaurant industry is one of the industries affected the most by the bad economy. The reason is simple – restaurant face rising costs, while consumers looking to save money cut out discretionary spending. Fuel costs make all prices go up especially food, which must be transported to restaurants, and when trying to trim the budgets, many consumers start cooking at home to save money. Restaurants will need to get pretty creative to entice patrons to part with their cash. Here is a look at some restaurant trends you can expect to see next year.

Locally Grown Food

Expect to see more locally grown food next year. With recent scares from tainted food, especially the salmonella incident which mistakenly figered tomatoes as the culprit, restaurants will need to be extra careful with the food it serves its diners. After all, even though they do not know if they bought tainted food, if it makes a customer sick that customer will always remember them as the restaurant that keep them food poisoning. More restaurants will end up souring their food from local farms and Farmers Markets to ensure fresh ingredients.

More Pasta Please

Pasta is one of the most inexpensive menu items for a restaurant to make. For the most part, sauce ingredients are cheap, so restaurants can get away with charging $ 15 for an entree that probably only cost them $ 1. And they can get away with hardly putting any meat in the dish as patrons fill up quickly on pasta.This, coupled with the fact the pasta is a great comfort food, which is big now, will only add to the menu offerings of pasta dishes .

Super-size Me No More

This is one that both patrons and restaurants can agree on. Restaurants are looking to cut back by offering smaller portions. And Americans are only too happy to go along as they attempt to eat healthier. But this comes with a caveat. Although Americans are willing to pay the same amount of their hard earned money for smaller portions, they expect bold flavor in return. They will expect chefs to use in season vegetables and more of them to pack in loads of flavor to their entree.

Forgo the Foie Gras

Another way restaurants will attempt to cut costs is to get rid of the really expensive items like Foie Gras and expensive cuts of beef. Get ready to be introduced to a whole slew of new cuts you never thought you would eat. Like what? How about chicken livers, tongue, pigs cheeks, etc, etc.

Deals, Deals, Deals

Restaurants are really trying to get creative to get customers in their door. I have seen many more couples and BOGO deals than I have ever seen before. You will probably see more Fixed Price or Prix Fixe deals, which used to be relegated to dining week or those restaurants in the theater district. I think you will start to see more of these in the burbs and some …

The One Recipe You Should Never Make With Your KitchenAid Mixer

A few weeks ago I was researching the KitchenAid stand mixer and I came across a blog post by someone that I thought was not the best advice. The blog post was all about making pancakes with your mixer (or any stand mixer really). Now the recipe was probably pretty good but the process is what was flawed in my opinion.

For me pancakes are all about being soft and light and fluffy. They should not be dense or chewy or gummy in any way. If I wanted that, I could make a trip to one of those all night breakfast joints and get a stack of hockey puck flap jacks.

No, for me pancakes need to be handled with care and attention. The reason is gluten. Now for a bit of food science. Gluten is a protein, actually it is a composition of 2 proteins named gliadin and glutenin. When water is added to wheat flour and then mechanically mixed, gluten forms. And it is this wonderful gluten that gives bread dough and pasta their chewy and elastic characteristics. But since the gluten content is increased by mechanical mixing or kneading, it is not something we ever want to do if we desire to have light and fluffy pancakes.

So, the next time you want to enjoy some pan fried goodness for breakfast, leave your mixer tucked neatly away. Instead, follow this basic cooking process.

You can use any basic pancake recipe that you like. The key to a great result is in the mixing. What you want to do is mix all the dry ingredients first in a bowl that is large enough for your batter. Next, mix all the wet ingredients in a separate bowl.

Now, before you add the wet to the dry, get prepared. An electric griddle is probably the best appliance for cooking pancakes at home but if you have to use a frying pan, that will also work. There are 2 differences. An electric griddle has a built-in thermostat which means the heat will remain more constant than with a pan on the stove. Second, the griddle means you can cook a lot more pancakes at the same time. I use a pan on the stove myself but I never cook more than one pancake at a time and I keep them warm in the oven till ready to serve. It’s not the best but I have no more room to store a griddle so I chose not to buy one. Using my stove, I heat the pan for 2 minutes at level 5. Then I turn down the heat to 4 when cooking. If I notice that things are taking too long, I increase the heat for about another minute and then lower to 4 again.

Now that you have a hot cooking appliance ready, it is time to mix the batter. You want to achieve the mixing as fast as possible without activating too much gluten. So, take the wet ingredients …

An Average Guy’s Unpaid, Unbiased Review of the NuWave Oven Versus the Flavor Wave Oven

Note, if you don’t have a lot of time, or you don’t want the full story, skip to my Bottom Line section at the end.

Background:

I do a lot of eating out, in fact, I was doing too much eating out and I knew that had to quit. I know it’s more economical and in most cases better for you to eat at home, but the challenge I have is that I don’t have a lot of time – and let’s face it, I don’t want to have to work that hard to get food. Like most guys, I am not that interested in cooking, I just like eating.

The trouble is, neither of the cooking appliances I had in the house were really good at cooking chicken, meat, sandwiches, pizza, etc: the microwave’s quick but the food comes out rubbery (and it doesn’t cook meat well). The oven on the other had takes way too long to get going, I can’t see the food when it’s in there and it’s just not that practical to turn it on for a couple of pieces of chicken. So therein is my problem: I know I need to eat better at home, but I don’t have the equipment to cook the food that I like.

A few months ago I started seeing ads on television for the NuWave and Flavor Wave Ovens. Probably much like you I was skeptical of the advertising, while the infomercials they’re running nowadays are comical, I’ve found many of them to be not as much dishonest but not forthright in telling the whole truth. For example, I’d purchased a Magic Bullet a year ago, in all honesty it works okay, but I still see the ads running on TV and I notice that they toned down or muted the sound of the gizmo when it was running – it almost sounds whisper quite. The Magic Bullet is anything but whisper quiet, that’s what I mean about not telling the whole truth. The bottom line, you have to be careful when ordering off of television infomercials.

NuWave Versus Flavor Wave Ovens:

Well, I waited for quite some time before pulling the trigger on one of these ovens. I’d invested an hour or two reading online reviews (where I could find them), and I found that both the NuWave and Flavor Wave Ovens had good reviews and bad reviews as well. The majority of the bad reviews centered on poor customer service, durability issues and the inability to get assistance if/when your oven broke. I’ve had my oven for a month or so now and to this point, it’s worked fine, so I am not sure if these negative reviews are true or not – I just don’t know. What I can tell you is that I looked at both NuWave and Flavor Wave Ovens and just decided to go with the NuWave because I could set it to individual minutes (the Flavor Wave I don’t believe can …

What is the Best Turkey Cooking Temperature?

If you've ever had turkey at a thanksgiving dinner, but found it dry or bland, then this article may help you understand why. Sometimes it is simply down to the flavoring they used, but often it is down to the way the turkey was cooked – either it was not properly ordered, or often enough, or it was cooked at the wrong temperature.

Some people mistakenly cook a turkey at too high a temperature, and keep it in for far too long – this can leave you with a turkey that is very dry and over cooked. While this has a less than ideal taste, it is better than the alternative – an undercooked turkey, and food poisoning.

The Right Way to Cook a Turkey

In general, turkeys should be cooked at 325 degrees. Preheat the oven, and then keep everyone away from it – especially inquisitive children who could be inclined to try to play with the knobs! Try not to open the oven door without it is time to baste the turkey, as this lets out the heat, and slows down the cooking process.

You can rely on the cooking directions to get an idea of ​​how long the turkey should take to cook, but if you have a meat thermometer this is even better. Insert it into the deepest part of the turkey to check the temperature. A turkey is fully cooked when the meat thermometer reads 165 degrees. If it is anything less than this, put the turkey back in for a bit longer, as you could risk giving your guests food poisoning if you serve up an undercooked turkey, and food poisoning is most certainly not fun! …

How to Make Pumpkin Puree

Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiarible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes an excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a surprisingly tasty and healthy snack.

This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.

Selecting and Storing Fresh Pumpkins …

  • For cooking, select the small 'pie' types, often called sugar, cheese or milk pumpkins – the 'jack-'o-lantern' pumpkins are not as sweet and the flesh is tough and stringy. (If not, ask your grocer to help select the proper variety.)
  • Always select firm, sound pumpkins that feel heavy for their size. The rind should not have any blemishes or soft spots and a 2 to 3-inch stem should be intact.
  • Fresh pumpkins may be stored in a cool, dry dark place for up to 2 months. Ideal temperature range for storage is 55 to 59F (12.5 to 15C). Do not store below 50F (10C) and do not store fresh pumpkin in a refrigerator or wrap in plastic.

    How to Prepare Homemade Pumpkin Puree …

    The following recipe will yield a minimum of 1-3 / 4 cups of puree – equal to 1 (15-oz.) Can of solid pack pumpkin puree. (Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin.) Any leftover puree may be frozen – see freezing instructions below. Use this puree in recipes or substitute it in the same amount in any recipe calling for solid pack canned pumpkin.

    1. Choose a 3 to 4 pound sugar ('pie') pumpkin for preparing puree. (Under no circumstances cook or eat a carved Halloween pumpkin as the cut surfaces breed bacteria.)

    2. Preheat oven to 350F (175C).

    3. Just prior to baking, rinse the pumpkin under cold water to remove any dirt or debris from the outside of the pumpkin; Wipe dry with a cloth or paper towel.

    4. Split the pumpkin in half and remove the seeds and stringy fibers by scraping the insides with a metal spoon. Discard fibers and save seeds for toasting, if desired.

    5. Rub the cut surfaces of the pumpkin with canola oil and place the 2 halves (cut-side-down) in a roasting pan. Add 1 cup of water.

    6. Bake in preheated oven until pumpkin flesh is tender when pierced with a knife (approximately 90 minutes).

    7. Remove the pumpkin halves from the oven and place them on a cutting board or other flat surface to cool.

    8. When cool enough to handle, scoop the baked flesh out of each pumpkin half with a spoon.

    9. Puree pumpkin in a food processor fitted with a metal chopping blade or mash by hand.

    10. Place the puree in a sieve lined with a paper-towel or coffee filter and set over a deep