Over the holiday season many family and friends come together for a time of celebration. Many like to have a sit down lunch, which can be very tiring for the cook, and doesn't leave much time to socialize. Having a lunch cooked outside with different meats all with a BBQ sauce marinade will eliminate the time spent by oneself in the kitchen.
The origin of this mixture is still unknown. It seems to have come about at the end of the 15th century when Christopher Columbus returned from a trip to the Caribbean Island of Dominican Republic with a bottle in hand. Different variations started to occur in France and England over the next few hundred years.
Grilling of meat came to be in the late 1800. This was the Wild West Era. Cowhands ate a lot of food so the bosses used the toughest and the stringiest cut on the animal to feed them. They learnt to leave this to cook over a long period of time to try to soften the pieces. Little wonder some kind of tenderising and flavour had to be introduced.
Generally the ingredients combined to make this sauce would depend on the country using it. Water, sugar, tomato paste, herbs and spices as well as vegetable oil, and dried fruits would be added. Onion, garlic and chilli will be used for a stronger flavour. The use of molasses and vinegar contributes to helping increase its shelf life.
The bringing about of grilling meat began in the late 1800. The Wild West era found that in order to feed the cowboys and the cattle boss, they had to cook large amounts of food. They were given the toughest and often the stringiest piece of meat. They learnt to leave it to cook over the fire for 5 to 7 hours. It is not surprising that some kind of flavour and tenderising agent had to be introduced.
When making chicken breast, add soy sauce, cider vinegar, minced garlic cloves, oregano and tarragon. Blend it all well in a dish and add the chicken. Refrigerate this in the fridge overnight and then drain and cook normally. Adding root beer will add that unique taste as well.
Every country has their own ingredients that they enjoy. In South America they like to use chimichurri which is a parsley based green colour for condiments. Australia prefers caramelized tomato-based which is of a dark brown colour and which has a smoky flavour. In China, they prefer a sweet glazed look. They roast their food in a special oven which is usually gas fired. Come chefs prefer to use a red bean paste which can often be thick and gooey.
Whichever way that one would prefer to season food, using BBQ sauce marinade will give it a great taste. There are many flavours to choose from, so why not go down to the nearest mall and look around. Try experimenting with your own ingredients you'd be awestruck with what you can come up with.
The origin of this mixture is still unknown. It seems to have come about at the end of the 15th century when Christopher Columbus returned from a trip to the Caribbean Island of Dominican Republic with a bottle in hand. Different variations started to occur in France and England over the next few hundred years.
Grilling of meat came to be in the late 1800. This was the Wild West Era. Cowhands ate a lot of food so the bosses used the toughest and the stringiest cut on the animal to feed them. They learnt to leave this to cook over a long period of time to try to soften the pieces. Little wonder some kind of tenderising and flavour had to be introduced.
Generally the ingredients combined to make this sauce would depend on the country using it. Water, sugar, tomato paste, herbs and spices as well as vegetable oil, and dried fruits would be added. Onion, garlic and chilli will be used for a stronger flavour. The use of molasses and vinegar contributes to helping increase its shelf life.
The bringing about of grilling meat began in the late 1800. The Wild West era found that in order to feed the cowboys and the cattle boss, they had to cook large amounts of food. They were given the toughest and often the stringiest piece of meat. They learnt to leave it to cook over the fire for 5 to 7 hours. It is not surprising that some kind of flavour and tenderising agent had to be introduced.
When making chicken breast, add soy sauce, cider vinegar, minced garlic cloves, oregano and tarragon. Blend it all well in a dish and add the chicken. Refrigerate this in the fridge overnight and then drain and cook normally. Adding root beer will add that unique taste as well.
Every country has their own ingredients that they enjoy. In South America they like to use chimichurri which is a parsley based green colour for condiments. Australia prefers caramelized tomato-based which is of a dark brown colour and which has a smoky flavour. In China, they prefer a sweet glazed look. They roast their food in a special oven which is usually gas fired. Come chefs prefer to use a red bean paste which can often be thick and gooey.
Whichever way that one would prefer to season food, using BBQ sauce marinade will give it a great taste. There are many flavours to choose from, so why not go down to the nearest mall and look around. Try experimenting with your own ingredients you'd be awestruck with what you can come up with.
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