Tips on Barbecue

Let’s become familiar with basic barbecuing techniques makes cooking outdoors over the charcoal grill even more pleasant.

Follow the manufacturer’s directions for your grill. If the firebox needs a foundation for the charcoal, you can line the firebox of a brazier-type grill with heavy-duty foil and top it with a one-inch base of pea gravel, coarse grit, or expanded mica insulation pellets. Change the liner when it gets full of greasy dripping. You can wash gravel or grit bedding to dry and use again. Discard insulation pellets. Determine the approximate amount of briquettes you’ll need. Small, short-cooking foods need fewer briquettes than thicker meat cuts.

Mound briquettes and start them with liquid lighter or jelly fire starter, following label directions. Or, omit the fuel fire starters and use an electric starter. Don’t use gasoline or kerosene! Once started, let the coals burn until they die down to a glow. Arrange the coals with long-handles tongs.

To check, the temperature of the coals, hold your hand, palm side down, above the coals at the distance the food will be cooking. Start counting “one thousand one, one thousand two,” etc. If you need to remove your hand after 2 seconds, the coals are Hot; 3 second, Medium-Hot; 4 seconds, Medium; and 5 or 6 seconds; Slow.

As food cooks, control flare-ups by spacing coals farther apart or using a pump-spray bottle filled with water. Don’t douse the coals!

Use a meat thermometer to check the doneness of roasts. Insert it so the tip reached the thickest part of the meat, without touching fat, bone or the metal spit rod. Check, the final temperature by pushing the thermometer a little farther into the meat. If the temperature drops, cook longer.

When turning steaks, use tongs to avoid piercing the meat. If you don’t have tongs, insert the fork into a strip of fat and flip the steak with the aid of a turner.

The cooking times for chicken, ribs and chops can be shortened with the use of a microwave oven. Just partially micro-cook these foods before placing them on the grill.

Bikram Choudhury’s Yoga Retreat for women

Bikram Yoga Reston is hosting the 8th Annual Bikram Yoga Women’s Retreat from July 31st to August 3rd, 2014. The Retreat will include a 4-day and 3-night stay at Landsdowne Resort and Spa in the Washington DC Area/Virginia. The focus of the event shall be to provide ample time for yoga, relaxation, as well as shared time with Yoga experts Rajashree Choudhury and Emmy Cleaves.

Rajashree Choudhury
Bikram Choudhury‘s wife and founder of the non-profit organization, USA Yoga Federation; conducts seminars on yoga and personal development worldwide. She formed the organization to facilitate her goal of yoga ultimately being accepted as Sport. Being a five times winner of National Indian Yoga Championship, her special focus has been on the emotional side of yoga and how yoga balances the energy of the human body and impacts not only disease, but also affects the body/mind/soul connection which constitutes vibrant health. Emmy Cleaves, a practicing yogini for over 40 years, will bestow her priceless combination of knowledge, experience and expertise in the event. 

Bikram Choudhury has scheduled the event with the perspective to present a better way of deepening the understanding of self as well as yoga practice. The whole event schedule has been well packed and would render great experiences to the participants. In addition to yoga classes, the opportunity to ask questions and spend time with Emmy and Rajashree will also be provided to all. The women’s panel with special speakers will further help to deepen the understanding of the Bikram Yoga practice. Also, proper meals would be provided throughout the event along with free time for spa, relaxation and nature walk to rejuvenate the senses.

As is known and has been experienced by millions that Bikram Choudhury’s 26 Yoga postures systematically work every part of the body, to give all the internal organs, veins, ligaments, and muscles everything they need to maintain optimum health. The Bikram Yoga Women’s Retreat will further help attain greater benefits for mind, body and soul.

How to Use a Rotisserie For Juicy Chicken

A rotisserie is the machine used to grill chicken and rotate it at the same time. The spit roaster is ideal for cooking a whole chicken, because the constant rotation ensures the chicken cooks evenly. Using a rotisserie is not the simplest way to cook a chicken for beginners, because the outside might be golden brown and crispy long before the inside is done and you have to be careful with chicken because underdone chicken can be dangerous.

If you are cooking a chicken on a rotisserie, you can use the juices in the drip tray to baste the bird every fifteen minutes. This ensures it is kept juicy and moist and will not dry out, despite the extended cooking time. Start with a fresh chicken too, not a frozen one, because the flavor will be better.

You can use a meat thermometer to check the chicken is done. It should be 180 degrees F in the wing and thigh, and 165 degrees F in the breast, in order to be fully cooked. If you do not have a meat thermometer, cut into the thigh and check the chicken is white all the way through. If there is any trace of pink, it requires more cooking time.

Why Rotisserie Chicken is So Popular

A large rotisserie oven can cook fifty chickens at once, which is why they are available from big stores and markets. This cooking method leads to flavorful, juicy whole chickens. Rotisserie cooking is similar to roasting but because the chicken is rotating while it cooks, the juices are kept moving. This stops the meat from drying out. The fat drips out of the chicken as it rotates, which means it is a healthier way to cook chicken than deep frying or sauteing.

You can use any baste, dry rub or marinade when you are making a rotisserie chicken recipe. All of these work well. A good marinade will keep your chicken moist the whole time it is cooking, which means you do not have to baste it in addition. If you prefer to use a rub, make sure you get it under the skin too, so the flavors can really permeate into the meat.

Recipe for Marinated Rotisserie Chicken

This is a very simple recipe and mustard and herbs are used to flavor the chicken. Leave the chicken in the refrigerator overnight, coated in the marinade, and it will be really tasty. This recipe serves four to six people.

You will need:

  • 5 lb whole chicken
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil
  • 1/4 cup Dijon mustard
  • 1 teaspoon salt
  • 1 tablespoons dried mixed herbs

How to make it:

Rinse and dry the chicken. Combine the other ingredients to make a paste and rub it all over the chicken, including under the skin and inside the cavity. Put the chicken in a Ziploc bag and refrigerate it overnight.

Season it with salt and black pepper, and then cook it in the rotisserie for two hours, or according to the rotisserie manufacturer’s instructions. Put the cooked chicken on a cutting board and cover it loosely with aluminum foil. Let it rest for twenty minutes, and then carve it.