How to make Chili Beer Barbecue Sauce | Recipe Sauce
A quick and simple barbeque sauce you can't buy off the shelf. So be sure to make a big batch because you're going to want plenty on hand to serve up at your next barbecue.
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ASMR STEAKS & STRETCHY CHEESE with HYUNEE & NIKOCADO (Tomahawk, Filet Mignon, Porterhouse) MUKBANG
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ASMR STEAKS & STRETCHY CHEESE with HYUNEE EATS & NIKOCADO AVOCADO (Tomahwak, Filet Mignon, Porterhouse) MUKBANG 먹방 (COOKING & EATING SOUNDS)
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***This is an ASMR video. To experience ASMR tingles, PLEASE WEAR HEADPHONES. If you do not enjoy EATING SOUNDS, DO NOT WATCH. ***
What is ASMR?
Autonomous Sensory Meridian Response is an experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine.
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Will It Work? Beer Braised Beef Ribs on the Cuisinart 360 XL Griddle
Hi guys!
Today we're attempting to make Beer Braised Beef Ribs on the Cuisinart 360 XL Griddle.
Inspired by Chef Tom over at All Things BBQ, you can find his original recipe here:
Will it work?!
Crack a beer and keep watching to find out.
Oh, and take a drink every time one of us says basically.
Just please don't drive after viewing this video... ????
To make Beer Braised Beef Ribs on the Cuisinart 360 XL Outdoor Griddle, you'll need:
* 3 yellow onions
* 3 large carrots
* 1 head of garlic
* 1 can of Chipotles in Adobo Sauce
* Your favorite dry rub. We like whatever's on sale.
* Honey mustard
* Avocado oil
* 5 pounds of beef ribs
* 6-pack of PBR
Here's what you'll need to do:
* Cut veggies into a large, chunky dice.
* Drizzle avocado oil on preheated griddle.
* Roast veggies until slightly tender and golden, but not cooked through.
* Place veggies in large dutch oven.
* Nestle beef ribs in dutch oven on top of veggies.
* Submerge ribs in beer.
* Add 3 tablespoons rub, chipotles AND adobo sauce to beer. Swirl until mixed.
* Bring to a boil on the stove top.
* Once boiling, cover and turn the heat to low to simmer ribs for 2 hours.
* Remove ribs from braising liquid and place on a sheet tray until cool to the touch.
* Rub ribs with honey mustard.
* Evenly coat with remaining dry rub.
* Drizzle avocado oil on preheated griddle.
* Sear beef ribs on all sides until golden brown.
* Enjoy!
Holla if you have any questions.????????????
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Citrus, Honey and Herb Marinated Salmon Filets
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BBQ Rosemary Steak Recipe with Herbed Mushrooms - Woolworths Fresh Ideas
Cook this easy BBQ recipe - steak with herbed mushrooms, classic Australian food
Get recipe & shop ingredients online:
Brush steaks with oil, cook on barbecue, cook mushrooms, butter, thyme and rosemary on barbecue. Serve with parsley.
Prep mins: 10
Cook mins: 10
Serves: 4
Ingredients:
4 fresh rosemary sprigs
1-2 tablespoons Woolworths Select Spanish classic olive oil
4 x 250g Macro Organic beef Porterhouse steaks 600g mixed mushrooms (such as Portobello, Cup and Oyster), thickly sliced
100g Woolworths Select creamy Tasmanian butter, diced
2 tablespoons fresh thyme leaves
1 cup fresh continental parsley leaves, torn
Method:
1. Heat barbecue grill and flat plates to medium-high. Use half the rosemary to brush the oil over the steaks. Season.
2. Cook steaks on the grill plate for 2-3 minutes each side for medium. Transfer to a plate. Rest covered, for 5 minutes.
3. Meanwhile, remove leaves from remainder of rosemary and roughly chop. Add to a bowl with butter, mushrooms and thyme. Season. Tip onto flat plate. Cook, stirring constantly with tongs for 1-2 minutes or until golden. Transfer to a bowl. Add parsley.
4. Serve the steaks topped with grilled mushrooms and scatter with remaining thyme leaves.
Tip1: Use your favourite mushrooms in this recipe. Serve with butter lettuce leaves, avocado and olive oil.
Tip2: Remove steaks from fridge 30 minutes before barbequing to ensure even cooking. Replace the steaks with veal schnitzels and cook for 1 minute each side.
Tip3: The steaks can be cooked on a char-grill pan and the mushrooms in a frying pan if you do not have a barbecue.
Tools you may need:
• barbecue or char-grill pan.
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Cooking with Stuart: Eye Fillet with Parsley & Mustard Crust
Watch Margy gray and Botswana Butchery group executive chef Stuart Rogan cook Stuart's award-winning dish - Silver Fern Farms Eye Fillet with Parsley & Mustard Crust, Carrot Puree, Whipped Garlic, Candied Onions & Baby Carrots.