Recipes Involving Basting
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Q: What are some good Rotisserie chicken rubs and basting recipes?
I just got a sweet lil rotisserie, now i just need to know how long to cook and what temp for a 3-4 lbs bird. Would you suggest i baste the thing? I want it to be crispy outside but juicy inside. Or should i do just do a rub? What kinda seasonings would you suggest? Thanks everyone
Would you stuff this thing?
A: try a combination olive oil, crushed red pepper, Worcestershire sauce,poultry seasoning, onion powder,salt, pepper, garlic powder. put bird in bag over night. making sure that you also put the seasoning inside the cavity. the next day shake the bag with all the goodies in it. put on low heat, letting it cook until you can pull the leg off of the bird. when you can do that it is done. now if you really want it moist. get enough tin foil to wrap the bird. put on it first bell pepper,cut in long strips. get a big onion cut it also in long strips putting this on the top of the bell peppers. also use a little bell pepper and onion inside the bird. then get strips of bacon and wrap around the bird. wrap all this up completely with the foil. set this on grill. put the top of the grill over this and leave this alone until the bacon is crisp. to me this is the tops when it comes to grilling. good luck in the cooking of the bird no matter what you pick as a rub.
Q: What are some good Tofurkey baste recipes?
I’m cooking a Tofurkey for the first time this Thanksgiving, and the baste recipe on the box sounds gross and my friend said that the baste recipe the box gives you is very bland, so does anybody know any good baste recipes for it? Thanks :]
And if you can please give measurements or links, not just say, like for example tomato juice and soy sauce or something.
A: The recipe on the box is very very yummy! I had it last year for thanksgiving and it was a huge hit at my dinner party. I am not a vegetarian in anyway and neither were my dinner guests, but they loved the tofurkey.
I am not sure of any different recipes for making tofurkey, but here are some that I found online that sound pretty yummy. Enjoy!
Q: Why is it that some recipes using marinades say to discard it and some say to use it for basting?
I would think that using the marinade that has had raw meat soaking in it, for basting, you would be adding raw meat juice to your cooked food???
A: Not if the marinade gets cooked along with the meat. You would have to cook them together or you would be risking food poisoning if you did not bring the marinade to temperature. The only reason you would discard the marinade is if it had a high sugar content because it would caramelize in the bottom of the pan, making it impossible to use as a marinade and making clean up very difficult. Sometimes basting meat doesn’t necessarily make it juicier, and also prolongs the cooking time because you keep opening the oven and letting the heat escape.
Q: Wanted Injection baste recipes for Deep Fried Turkeys?
I have done deep fried turkeys before, but the ex prepared them. If anyone has any good idea recipes, I would love to hear from you.
A: If you dont find a good one, buy the Tony Cacheres cajun injecor kit. Mmmmm sooo good! walmart, or any grocery store will carry it.
Q: What are some grilling baste recipes ?
Some people use ketchup,chili sauce,ect.
A: Here’s a few suggestions.
Q: Turkey Basting?
We all know the Holidays are comming. Does anyone have a good turkey Baste recipe? And does anyone know the cook times for the different size turkeys? Or maybe where i can find the answers. Thanks in advance. Looking for simplicity as well.
A: Here is all you need to know.
ENJOY & GOOD LUCK!!!
Q: What is a good glaze or basting sauce for a roasted chicken?
I have a good recipe for the roasted chicken (fresh herbs, lemon, garlic.) But, I would like the chicken to come out crispy, juicy and brown. Any good glazes or basting techniques?
A: a great simple glaze for your yummy seasoned chicken could be a mixture of fresh orange and honey
begin basting your chicken a couple of times the last half hour of cooking
Q: The instructions on my Tofurky Roast say not to remove the plastic covering until after I cook, but…?
I want to baste it in thyme etc. I found the basting recipe on a veggie site, so I know it’s fine for Tofurky, but what should I do? What happens if I cook it without the plastic? Will it fall apart?
A: Well, we’re cooking Tofurky as well (like we do every year) and we NEVER cook it in the plastic wrap. My wife’s advice is pull it out, baste away and then wrap it in alumnium foil. Since her Tofurkys always come out great, I’ll defer to her.
Happy Tofurky Day!
Q: Can I brine a frozen turkey that has already been brined, “contains up to 8% basting solution” ?
I received a free frozen turkey from the grocery store, and I would like to cook this for Thanksgiving. I normally like to give the turkey more flavor, so I brine the turkey in a mixture of water, salt, ginger, brown sugar, garlic and other spices. If I choose to brine this again, will the turkey be too salty? Could I get away with just using less salt in the brine recipe?
A: The ‘basting solution’ isn’t a brine so to speak as much as it’s salt water and sometime oil injected into the bird. (Butterballs don’t contain butter, but a lot of oil and salt injected into them before freezing – yuck). Sometimes this is done to keep a bird moist, sometimes to add weight to increase the sale price.
Thaw the turkey and brine with a good recipe. A well brined turkey won’t taste salty if it’s done correctly.
Brining is the actual process of preparing the turkey, not just injecting it with stuff.
Q: Need recipe for Fruit juice basted Turkey /Nicaragua style?
My friend had a turkey made by a Nicaraguan woman she cooked it for 24 hrs basting it with a combination of different fruit juices including prune juice, also she stuffed the turkey with oranges, lemons etc., we don’t have the exact recipe, does anyone have the exact ingredients for this turkey?
My friend said it was the best turkey she ever had and it just melted in your mouth. Please help!
A: hello.try this site,it has lots of nicaraguan recipes according to google so maybe you will find something similar in there……………www.cyber-kitchen.com/ubbs/archive/countryrecipes.html-169k.lol after typing that lot in i hope there is something for you in there xx.
Q: Recipes that require Beer?
I am looking for recipes that require beer to make the Item. I have one that has beer as part to make chili but any other recipes would be great. Beer battered fish for example or a beer basted Turkey breast
A: Deep Fried Jalapeno Slices
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeno peppers
Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!
Q: Baby Back Rib Rub with basting sauce?
Looking for a baby back rib recipe that incorporates a rub and basting sauce for use in the oven
A: 16 minutes and still no answer? That’s just not right.
I do hope you get other responses. Because I’m just not a fan of dry rubs. Dry rubs are salt based, and salt is a desiccant. It sucks moisture from anything it comes into contact with. so the ribs will come out dry and chewy. Try St. Louis ribs and natural ribs. St. Louis are dry rubbed, and will be dry. Naturals are moist and tender.
I also don’t like ribs that have been basted with BBQ sauce. BBQ sauce has sugar in it, and sugar will burn over open flame/heat.
Try a marinade. The best marinades use 2 basic ingredients, oil and acid. Take a LITTLE wine or vinegar or citrus juice. Add a little cooking oil. (Acid breaks down and tenderizes the meat. Oil conditions the meat.) Add whatever you like. Diced onion, crushed garlic, salt and pepper, fresh rosemary is a natural with baby backs, etc. Marinate the ribs for a couple of hours, then pat dry. Barbecue, and serve with heated BBQ sauce.
Q: What wood chips would go best with a coffee rub for ribs?
It’s my first time grilling ribs and i looked up a recipe for a coffee rub. Since we have a gas grill i was thinking of using some wood chips to get that smoky flavor. Good recipes for a matching basting liquid would also be welcome but for now I’m planning on using a whiskey-based one to go with the coffee rub.
A: Preparation Time: 30 minutes
Start to Finish Time: 180 minutes
Yield: 6 servings
6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs) 1/2 cup Coffee Spice Rub or Steven Raichlen’s Java Rub and Rib Powder (sold at barbecuebible.com), divided 2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal Canola oil for grill Coffee Mop Sauce (optional, see recipe, page 90)
6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs)
1/2 cup Coffee Spice Rub or Steven’s Java Rub and Rib Powder (sold at barbecuebible.com), divided
2 cups wood chips (preferably hickory), soaked in cold water 1 hour, then drained, divided if using charcoal
Canola oil for grill
Coffee Mop Sauce
Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Rub two-thirds of the spice rub over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let marinate in the refrigerator, at least 1 hour and up to 8 hours.
Set up the grill for indirect grilling (see sidebar, page 88), placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat to high. When smoke appears, reduce heat to medium.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook ribs 1 hour. Uncover the grill and brush the ribs with Coffee Mop Sauce (if using). If using a charcoal grill, toss the remaining half of the wood chips on the fire. Continue cooking the ribs until tender and almost done, 1/2 to 1 hour longer for baby back ribs, somewhat longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Fifteen minutes before the end, season the ribs with the remaining rub, sprinkling it on.
Coffee Spice Rub
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark-brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
Combine all ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat and light up to 6 months. Total time is about 10 minutes. Yield is 1/2 cup.
Q: What is basting? How do you baste?
I’ve been looking for a simple enough recipe for baked chicken since I want to cook for my mom as a birthday present – I’ve never cooked before. Problems rise.
I come across words I don’t know – in this case, basting. What is it???
The recipe says put the foil-wrapped chicken in oven, baste it after XX minutes and then for the remaining 30 minutes in the oven baste every 10 minutes…
….What?????????? TT_____________TT Help!!
A: Basting is a cooking technique, and usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then is periodically coated with the juice or marinade as it cooks.
Q: Turkey recipes?
Ok my mom is injured and i want her thanks giving to be delicious.please give me some turkey tricks and tricks to the flavor of the basting and stuffing and tenderness and juiciness??
A: Hint 1: if this is your first time baking a turkey, make it a smallish one (10-14 pounds, not 20 pounds). (Of course, if you haven’t bought your bird yet, it’s a bit late…)
Hint 2: Use a baking bag. Yes, it seems silly to put a plastic bag in the oven, but it really does work. (Make sure it’s an actual baking bag, not some random plastic bag you found in the kitchen.)
Hint 3: After sprinkling seasoned salt (or just salt & pepper) *lightly* all over the turkey (inside & out), cover the entire breast with bacon slices. Put it in the bag and into your roasting pan, and roast as directed (i.e. find the little timing chart on the turkey’s wrapper, because ain’t none us ever gonna remember those guidelines from one year to the next).
Hint 4: Make the stuffing separately. It can probably share oven space with the green bean casserole, after the turkey is cooked and is resting.
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