BBQ chicken legs with grilled vegetables how to Video little Gasthaus, T...

 

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Chicken Rub

½ cup paprika powder, noble sweet
3 teaspoons of cayenne pepper
5 teaspoons of black pepper, freshly ground
3 teaspoons of onion powder
6 teaspoons of garlic powder
6 teaspoons of salt
2 ½ teaspoons oregano, dried
2 ½ teaspoons of dried thyme

If that's too much for you, use half

 

use chilli oil or frying oil to sprinkle. 

 

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Weihnachts Pute, Christmas turkey, Meal for 18 people

Weihnachts Pute

 

 

 

 

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Cristmas beef olives

beef olives

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Ingredients
4 thinly sliced beef flap, beef olives,  
1 onion
1 red onion
2 carrot 
750ml red wine  
1 Leek 
2 bell peppers
a few pickled cucumbers,
Salt, pepper

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Stuffing Ingredients
1 onion 
4 Teaspoon Dijon mustard, 
8 strips of bacon,
   Salt, pepper

Process as shown in the video
Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Thicken with cornstarch if necessary.

 green beans wrapped in bacon

                                                   

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Smoker BBQ German summerparty Dog association, Hundeverein

 

Beer-But-Chicken
Ingredients:

For the Brine:
3 Tbs of salt 
2 Tbs brown sugar 
3 bay leaves 
3 garlic toes or more
1 Tbs thyme 
1 Tbs of oregano 
1 big onion 
1 Tbs of honey 
3 Tbs of soy sauce 
2 Tbs of pepper, ground 
1 lemon, juice and meat 
17 ounce  O juice 
17 ounce water 


Dry-Rub: 
1 Tbs. black peppercorn, freshly ground 
1 Tbs. Celery seeds or celery salt 
1 Tbs. Cayenne 
1 Tbs. dry thyme 
1 Tbs. dry marjoram 
2 Tbs. Paprika sweetly 
1 Tbs. Mustard powder 
1 Tbs. Salt 
1 Tbs. brown sugar



1 chicken
1 beer can, alternatively a Beer-Butt-Chicken-seat
Beer


Preparation.

Merge the Brine and insert the chicken 24 h.
The next day dry and rub with the Dry-Rub. The beer can or the other vessels fill to 2/3 with beer and enter the chicken. Chicken on the beer can put in the closed BBQgrill or in the smoker at 350-390degrees approx. 60 minutes.
Ideally with the temperature probe in the breast fillet sting and put the center temperature on 160 degrees.
By the Brine and the evaporating beer the chicken becomes tender and juicy.

Brine:
A method for increasing the water content in the meat and thereby making the meat more moist and tender. Brining can impart salt and flavour into the meat