#barbecue roaster

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Learn to Roast Turkey for all Occasions

Want to have something very special to serve your guests on your next gathering? Tired of those fatty and oily foods? Why to try something elegant and yet sumptuous?

Why not cook a juicy and tasty roast turkey that will surely entice your visitors to have some more. There are so many ways to cook your roasted turkey and not just make the same old boring style.

You can actually do this in any occasions and I am definitely sure that this will be the center of attention.Read below and learn these tips that will turn your simple party into a magical one.

  Roasting Tips for Moist and Tasty Turkey

There are lots of approaches utilized to cook a wet and tasty Roasted Turkey. Most techniques depend on basting. The turkey can be basted every 30 minutes with a basting bulb, or covered with cheesecloth taken in butter. Other methods such as brining the turkey (taking in a seawater solution for 8-10 hours), or injecting a basting option into the meat. Whatever technique you prefer, appropriate roasting is key to tender moist meat.

Entirely thaw the turkey. Start early and thaw the turkey in the refrigerator or in a place where the air temperature level is no higher than 40 degrees. A 20-pound turkey takes about 2 or three days to thaw completely. Be sure the turkey is defrosted completely, till no ice appears in the inner cavity and the meat is soft. Beware: If the inner cavity is still frozen and even partly frozen when you put the turkey in the oven, the beyond the bird will be done before the inside, and the inside temperature level will not be hot adequate to destroy disease-causing bacteria, or if it is the outdoors meat will be dried out before the center is done.

  Here’s another turkey roasting style to add to your list. You can never go wrong as this will guide you through from how to prepare  the turkey and how to marinate it, to roasting it. This will definitely help you have a bigger scope in making variations in your turkey roasting. I am 100% sure that this another recipe that will blow you away as it will leave your family and friends wanting for more.

  How to Slow Roast a Turkey Overnight

Many individuals have a reliable way of preparing a turkey that they prefer. Some people prefer to use a slow-roasting technique that includes roasting the turkey in the oven over night at low temperature levels. While this method can produce a tender and flavorful bird, it is not without threat. According to the USDA, you ought to not roast a turkey at temperatures listed below 325 degrees F because of danger of food borne illness. Even with this threat in mind, nevertheless, lots of people still opt to slow roast a turkey over night in the oven.

Now, to give away my secret… No matter how good the recipe is or how good it was done – if you don’t have the cooking equipment that will cater to all your cooking needs, you will never achieve what you want. Always stick with the best roasting box, La Caja China!

New Post has been published on http://blog.lacajachina.com/cuban-lechon-asado-recipe/

The Ultimate Cuban Lechon Asado Recipe

Cubans are known for their love of roasted pig or lechon asado. And though we also roast whole pigs, you’ll notice that the distinctive difference between American and Cuban pig roasting is their use of sauce. While we love using herbs, spices and seasoning for our pig, Cubans on the other hand make use of mojo criollo, their popular marinade. Follow this recipe if you want to serve a Cuban-flavored lechon asado to your loved ones and friends!

Ingredients:

Sauce:

2 onions, sliced into rings

1 tablespoon black pepper

3 tablespoons salt

2 heads garlic, chopped

2 tablespoons dried oregano

1 tablespoon ground cumin

4 cups orange juice

Roast:

8 pounds boneless pork blade roast (shoulder part)

salt

Cooking Instructions:

Create your mojo criollo marinade. Mix all the sauce ingredients in a bowl and set it aside for about 10 minutes.

It is best to use an injector to make marinating easier for your pork shoulder. Strain half of the sauce that you made earlier. Pour the solids back into the other half of the sauce. You will use that for basting.

Now dip the injector into the strained sauce and fill it up. Pierce your pork shoulder with the needle and inject the sauce into the meat. Repeat this process in all areas until you have used up all the strained marinade.

Put the pork in a clean container and rub the meat with salt. Pour the rest of the marinade onto the pork and let it get soaked. Put it in the fridge and let it stay there overnight. For best results, marinate it for 24 hours.

The following day, remove the meat from the marinade and transfer the mojo criollo to a saucepan. Add two onions (sliced into rings) and let the mixture boil for about two minutes. Once done, allow it to cool down. Process the sauce in a blender and create a smooth puree.

Set up your charcoal grill and set your meat on the grill with the skin side up. Cook it for a total of 2.5 hours and only turn it to the other side once it is already halfway done. The desired internal temperature is 160 degrees Fahrenheit.

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Are You Barbecuing or Grilling?

It’s summer time once again and your family has decided to eat outdoors. Prepare the healthy barbecue recipes and let the grilling begin!

Wait, what?

Okay, it is given that the two most popular outdoor cooking methods everywhere are barbecuing and grilling. But do you know that these two differ from each other? There are people who know this but most don’t. The latter believe that barbecuing and grilling are the same thing. Unfortunately, they’re not.

In simple words, barbecuing is cooking the meat slowly under low temperature, whereas grilling is quickly cooking the meat in dry heat or high temperature. According to Ken Hueston, owner of Smoken Bones Cookshack in Victoria, grilling is done with the lip up and with direct heat from the bottom instead of all around the source, while barbecuing is cooking meat with lid closed in a slow circumvented unit of hot air.

BARBECUING

Normally, dried wood or charcoal is used on this process. Some prefer gas but most are not comfortable with this and still uses charcoal or dried wood.

The best cuts to barbecue are pork ribs and beef brisket.

The heat used in barbecuing is much lower.

The cooking time is much longer.

It is best to lather favorite BBQ sauces as you cook to create a beautiful glaze on the meat’s surface.

To ensure that the meat stays juicy, it is best to spray apple juice as it cooks.

GRILLING

Hot charcoal or fire from a gas burner is used in grilling.

This technique is perfect for meat slices and fresh fish.

Unlike in barbecuing, grilling is cooking something quickly in high heat.

Juices of the meat are sealed since it is cooked in much lesser time. Leaving the meat a little longer will make it dry.

Barbecue sauces are best lathered after cooking the meat to avoid the sugar from burning.

Yes, vegetables and fruits are perfect for grilling just make sure that you don’t overcook them.

The same apply with meat, do not overcook it.

These two ways of outdoor cooking is popular during summer in countries such as the US. However in tropical countries, these are popular all year round. One important tip: Do not serve the burnt part as it could cause unwanted health hazards.

http://www.LaCajaChina.com - What makes this BBQ grill different from the rest? Roberto Guerra, president and owner of La Caja China roasters explains that the charcoal is placed on top compared to other conventional grillers. The La Caja China is called a "magic box" because it cooks any type of meat like chicken, lobster, clam bake, chicken, beef and turkey to perfection and a person doesn't have to be an expert because this box is not hard to use! From 4-6 hours, you can have a perfectly roasted pig! To get your hands on this barbecue grill, visit their website at www.LaCajaChina.com or give them a call at 1-800-338-1323. You can also like their page for tips and recipes at http://facebook.com/LaCajaChina87.