Chicken in the mediterranean sauce

Cooking time about 3 ½ hours
Low cooking temperature 100 ° C 150 ° C
Smoking water
Chicken
1 chicken raised outdoors if possible, remove the
the refrigerator or freezer until it
or at room temperature.
The Pistou
3x fresh basil leaves
3x tablespoons pine nuts
2x cloves minced garlic
½ cup freshly grated Parmesan
½ cup olive oil
Salt and pepper
Put all ingredients in a robot
mixer until you get a paste
The Marinade
1 tablespoon of salt
1 ½ tablespoon of peppercorns
1x of tablespoon dried rosemary
1x of tablespoon dried oregano
1x of tablespoon coriander seeds
If vouvi add a little spice to the
marinade, you can add a little
pepper flakes.
Mix all in a bowl.
Preparation:
1. Stretch the skin of the chicken, using
a spoon, insert between the pistou
skin and flesh. After adding
a few tablespoons, massage chicken
until the pesto is well spread.
2. Spread the remaining pesto on top
chicken, then add your delicious
marinade over the pesto (this one
help the adhesion of the marinade)
3. Put the chicken on the grill in the
smokehouse (insert receptacle for water
smoking and make sure that coal
or gray)
Close the lid and add wood
smoking. Keeping a temperature of 100
150 ° C, the chicken should be cooked in 3 ½
hours
Remember to use the thermometer
check if it is well cooked,
Tip: Leave the chicken for 10
minutes before cutting and serving.

BREAST OF BEEF ROLLED

BREAST OF BEEF ROLLED

Cooking time 8 - 12 hours
Low cooking temperature 100 ° C 150 ° C
Q PRO smoking water
Beef
Seasonings: salt, pepper, seed
mustard, string and a lot of time
Preparation:
If you buy the beef to the chest
UK, it is served rolled, it do not
we need for this recipe.
Once purchased, cut the string, put
flat chest paying attention to how
do not ficellée it was because you have to
rolling again.
Once flat (the fat out), brush
beef with mustard, add the garlic, and
assaissonnez with salt and pepper. You can
add slices of cheese at this stage before
to roll the beef brisket. (optional)
Use a cotton string and twine everything.
Brush outside with the rest of the
mustard, season with salt and pepper and
with herbs if you like. Surround the
beef brisket with plastic wrap and put
in the refrigerator.
The next morning, very early, (cooking time
is 8-12 hours depending on the size of the chest),
Prepare barbecue for smoking water, place
chest on the grill and close the lid.
Add wood to the bottom of the door to add
a taste smoked. It was at that time that the factor
time comes, in fact, you just wait
the temperature reaches 100-150 ° C and that the
smoke do its work.
The cooking of the breast takes time and
a lot of training, if you watch the
indoor temperature, you will see after the 5th
hours of cooking temperature stagnate at 90 ° C
for some time. Above all, do not panic
not, it will increase thereafter. Once the
temperature reaches 100 ° C, the breast is cooked,
but let the meat rest for a
half hour before serving.

Marinade

You can use a tablespoon or any Other measures for this recipe, but remember to use the same extent for all
ingredients. This marinade is great for poultry or steaks.
1x table to fenougrec
3x measures coarse salt
4x measures sugar demerit
6x measures paprika
1x measure garlic powder
1x measure of yellow mustard powder
1x measure black pepper
3x measures ground coriander
2x measures powder pimento
2x measures barbecue herbs
Mix all, do not worry if it you can rest a lot because this marinade can be stored for 2 months.

BBQ Apple Sauce

3 cooking apples, peeled,
drained and diced
2 cloves garlic into a puree
1 tablespoon of olive oil
Water 12.5cl
Ketchup 37.5 cl
25cl cider vinegar
Molasse
Amber sugar
Syrup of sugar cane
Coffee 1 tablespoon salt
1 tablespoon coffee powder cinnamon
1 tablespoon coffee nutmeg
5-spice mixture
Freshly ground black pepper
Cayenne pepper
Cloves (powder)
Cider vinegar (Large)

Take back the apples, garlic and onions for 5 minutes in olive oil in a simmer until onions become transparent.
Add water and reduce temperature  cooking and simmer until apples basis during the 20min.Add remaining ingredients and simmer for 45min until the sauce thickens.  Add remaining vinegar. Put sauce robot in a blender until sauce is smooth. Put the sauce cool, it can be kept in refrigerator for 2 weeks.

Oven fried chicken recipe

Content:
4 chicken parts
1 / 2 cup flour
1 / 4 teaspoon garlic powder
1 / 4 teaspoon paprika
1 / 4 teaspoon onion powder
1 teaspoon salt
1 / 4 teaspoon fresh ground black pepper

Preparation:
1. Preheat the oven to 450 degrees F.
2. In a plastic bag, all other material with dry flour coalition.
3. Wash the chicken and shake off any excess water.
4. Drop the chicken parts in the bag and shake each piece.
5. Preheated in the oven pan and put the chicken skin - to keep down in a metal.
6. Turn on pieces of about 20 minutes.
7. Crisp and continue baking until browned.


Servings: 4

Nutrition information for a service:
Calories: 178
Calories from fat: 62
Total fat: 7g
Cholesterol: 44mg
Total carbs: 12.3g
Fiber: 0.5g
Protein: 15.3g

Chicken with beer

INGREDIENTS: (4 people approx.)

- 1.5 kg of chicken

- 2 carrots

- 2 leeks

- 1 branch of celery

- 1 medium beer

- 4 tablespoons oil

- Salt

In preparation:

Cut the chicken into pieces and put it in the pressure cooker, with oil for browning.

Adding carrots, leeks and celery, cut everything.

The beer is poured over the chicken and let it until this tender.

Can be served alone or accompanied by a garrison of French fries, grilled, vegetables, etc.

Mojito cocktail - Spanish Recipe

Mojito cocktail - Spanish Recipe

Ingredients:

- 1 tablespoon sugar

- 3 mint leaves

- 4 cl white rum

- Ice chips

- A few leaves of mint

- 3 cl of sparkling wine

- Soda, juice of 1 / 2 lime and a slice of lime for garnish

Make the mixture of mint leaves and lime juice in a large glass. Adds rum and ice and shake. Add the sparkling wine and sparkling water . The cup is decorated with a slice of lime.

This is a healthy Cocktail recipe