Tag Archive for: bbq pit

Paneer Tikka recipe | पनीर टिक्का | Paneer Tikka at home No Tandoor | Chef Ranveer

Paneer Tikka recipe | पनीर टिक्का | Paneer Tikka at home No Tandoor | Chef Ranveer




PANEER TIKKA BINA TANDOOR – Panner Tikka is one of the most common food of choice at the restaurant and this video breaks the recipe for you, so that you can try this yummy, flavourful paneer dish at home. Try it today!
#PaneerTikka #PaneerTikkaMasala #ChefRanveer

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⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Paneer Lababdar – https://youtu.be/-Cqc5wBj2Sc
Paneer Butter Masala – https://youtu.be/a30BLUQiFoc
Paneer Makhani Pizza – https://youtu.be/gzi0AFtp6PY
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PANEER TIKKA x 2 Ways
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients:-
For Marinade
½ cup yogurt
1 tbsp ginger garlic paste
1 tsp kasuri methi
1 tbsp mustard oil
Salt to taste
1 tsp carom seeds (ajwain)
1 tbsp roasted gram flour (besan)
1 tbsp degi mirch
1 tbsp Panchranga achaar paste
¼ tsp turmeric powder
½ cup green capsicum, cut in cubes
½ cup onions, cut in quarters
½ cup red bell peppers, cut in cubes
350 gms Paneer, cut in cubes

For Tikka
1 tbsp mustard oil
2 tbsp butter
Kasuri methi for garnish
Charoal
1 tbsp ghee

Process:-
• Add yogurt, ginger garlic paste, kasuri methi and mustard oil in a bowl and add mix well. /
• Add salt and carom seeds, mix well. Add roasted gram flour and mix well.
• Note: If the yogurt is not sour, add some lemon juice and if the yogurt is sour you can use it as is. This marinade can be used for any and every type of Paneer Tikka as explained in the video.
• Divide the prepared mixture into two parts, in one part add degi mirch for Paneer Tikka and mix well. Set aside till in use.
• In the other half the marinade add panchranga achaar paste for Achari Paneer Tikka along with some turmeric powder and mix well.
• To both the prepared marinades, add green capsicum, onions, red bell peppers and cubed Paneer, mix and coat well.
• Skewer the vegetables and paneer and set aside till in use.
• Heat mustard oil on a grill pan till smoking point and add some butter, roast the prepared paneer tikka skewers on the grill pan.
• Bast with butter and cook from all sides.
• Transfer the cooked tikka to the serving plate, place hot coal in a bowl next to the tikka, pour ghee on top and cover the tikkas for 2 minutes to smoke.
• Garnish with kasuri methi and serve hot with choice of dip/sauce/chutney.

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For more fantastic recipes, check out the Ranveer Brar App:
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 – http://bit.ly/RBAppAndroid
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#paneertikkamasala #paneercurry #paneerrecipe #tikka #tikkarecipe #tikkasandwich #tikkapizza #paneerpizza

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Inside Austin’s Franklin Barbecue | The Best Restaurants in America | Food Network

Inside Austin’s Franklin Barbecue | The Best Restaurants in America | Food Network




This Austin, TX spot draws a long line, but the wait is worth it. Be it the fall-apart brisket or the smoky ribs, Franklin knows its …

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Buttermilk Barbecue Chicken – Food Wishes

Buttermilk Barbecue Chicken – Food Wishes




popular marinade for fried chicken, but for whatever reason, isn’t often used for other cooking methods. It’s quite a mystery, …

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Outdoor Kitchen Planning & Building Process | The Watson Family’s Kitchen Build | BBQGuys.com

Outdoor Kitchen Planning & Building Process | The Watson Family’s Kitchen Build | BBQGuys.com




Planning an outdoor kitchen build? In this video, we take a look at the key steps in the outdoor kitchen building process at the …

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Guy Fieri Eats Texas Brisket | Diners, Drive-Ins and Dives | Food Network

Guy Fieri Eats Texas Brisket | Diners, Drive-Ins and Dives | Food Network




Guy checks out the brisket at San Antonio’s landmark Bun ‘n’ Barrel! Watch #DDD, Fridays at 9|8c and #StreamOnMax! Subscribe …

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கிரில் சிக்கன் | Grill Chicken & Mayonnaise | Geek Air Fryer Oven | CDK 776 | Chef Deena’s Kitchen

கிரில் சிக்கன் | Grill Chicken & Mayonnaise | Geek Air Fryer Oven | CDK 776 | Chef Deena’s Kitchen




Product Link Geek Air Fryer Oven: https://bit.ly/3PXRwqn Grill Chicken INGREDIENTS | தேவையான பொருட்கள் …

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Chinese Barbecue Pork (Char Siu) Recipe – How to Make Chinese-Style BBQ Pork

Chinese Barbecue Pork (Char Siu) Recipe – How to Make Chinese-Style BBQ Pork




Learn how to make a Chinese Barbecue Pork (Char Siu) Recipe!

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The World’s Oldest BBQ Recipes Are Also The Most Delicious | Ancient Recipes with Sohla

The World’s Oldest BBQ Recipes Are Also The Most Delicious | Ancient Recipes with Sohla




Almost every culture and region has their own style of barbecue, and in the episode Sohla grills up two iconic types from across the globe. First, she recreates the original Korean bulgogi, one of the oldest kinds of barbecue you can still find today. Then Sohla cooks Taino barbacoa, using the traditional grill of branches suspended over a wood fire.

Bulgogi Recipe

Ingredients
– ¼ cup doenjang
– 2 tablespoons soy sauce
– 2 tablespoons toasted sesame oil
– 3 tablespoons plum syrup, brown rice syrup, or honey
– 2-inch piece ginger, peeled and finely grated
– 6 garlic cloves, peeled and finely grated
– 1 2-inch thick boneless ribeye, about 1 to 1 ½ pounds
– red leaf lettuce
– short-grain rice
– ssamjang and banchan

Steps:
1. In a medium bowl, stir together the doenjang, soy sauce, sesame oil, plum syrup, ginger, and garlic.
2. Using a sharp knife, thinly slice the ribeye across the grain. Add the sliced meat to the bowl of bulgogi marinade and gently toss to coat. Cover and marinate at least 30 minutes.
3. Skewer the marinated meat and cook on the grill over high heat until lightly charred. Serve alongside lettuce, rice, ssamjang, and banchan.

Barbacoa Recipe

Ingredients:
– 1 whole fish (such as striped bass, red snapper, or grouper) about 2 to 3 pounds
– kosher salt
– 1 teaspoon whole allspice berries
– 1 tablespoon annatto seeds
– 1 tablespoon dried oregano brujo
– 4 fresh aji dulce
– ½ bunch fresh culantro
– 3 tablespoons neutral oil

Steps:
1. Gut, scale, and trim the fins off the fish. Using a sharp knife, deeply score both sides of the fish at an angle. Season with salt, taking care to sprinkle salt into the scores and inside the cavity. Set aside.
2. In a mortar and pestle, finely ground the allspice and transfer to a small bowl. Repeat with the annatto seeds and oregano.
3. Roughly chop the aji dulce and culantro. Transfer to a mortar and pestle and crush into a paste. Add the ground spices, oil, and salt and continue processing into a paste.
4. Spread the paste onto the fish, rubbing it into the scores and inside the cavity. Grill over high heat until charred and the flesh easily flakes off the fish.

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
http://histv.co/ancientrecipes

Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.

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CREDITS

Host
Sohla El-Waylly

Created By
Brian Huffman

Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin

Executive Producer
Sohla El-Waylly

Co-Producer
John Schlirf

Writer
Jon Erwin

Historian – Scripts
Ken Albala

Post-Production Supervisors
Jon Erwin
John Schlirf

Editor
John Schlirf

Colorist
John Schlirf

Mixer
Tim Wagner

Manager, Rights & Clearances
Chris Kim

Executive Creative Director, A+E Networks
Tim Nolan

VP, Marketing Production, A+E Networks
Kate Leonard

VP, Brand Creative, History
Matt Neary

Music Courtesy of
Extreme Music
A+E Signature Tracks

Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia

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California Pizza Kitchen’s BBQ Chicken Pizza Recipe – Get the Dish

California Pizza Kitchen’s BBQ Chicken Pizza Recipe – Get the Dish




If you’ve ever eaten at California Pizza Kitchen, chances are you’ve tried the restaurant’s most signature menu item, its BBQ chicken pizza. The unconventional pie, which was introduced at the opening of CPK’s Beverly Hills restaurant in 1985, became instantly popular and opened the door to the idea of nontraditional toppings on a pizza crust. While the all-American combination of sweet and spicy barbecued chicken, gooey cheese, and hearty pizza crust has been copied all over the world, we went behind the scenes at CPK’s test kitchen to learn exactly what goes into the original. See how it’s made, then get the recipe below.

CPK’s BBQ Chicken Pizza

From California Pizza Kitchen

The introduction of this pizza at the opening of CPK’s Beverly Hills restaurant in 1985 ignited the craze that is California-style pizza.

Ingredients

For BBQ chicken:

10 ounces boneless/skinless chicken breasts cut into 3/4-inch cubes

1 tablespoon olive oil

2 tablespoons favorite BBQ sauce (we use a spicy-sweet sauce)

For pizza:

2 balls CPK pizza dough or other premade pizza dough

Cornmeal, semolina, or flour for handling raw pizza dough

1/2 cup BBQ sauce

2 tablespoons shredded smoked Gouda cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced in 1/8-inch pieces

2 tablespoons chopped fresh cilantro

Directions

Make the BBQ chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.

Preheat the oven: Place a pizza stone in the center of the oven and preheat to 500ºF for 1 hour before cooking pizzas.

Construct the pizzas: For each pizza, use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer pizza (or pizzas; the 2 pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone) to the oven; bake until crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. If necessary, repeat with remaining ingredients for a second pizza. Slice and serve.

Makes 2 BBQ chicken pizzas.

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