By now everyone must be sick of barbecuing. It's the same thing dinner after dinner or party after party. meats are either spritzed with lemon or lime or slathered with an overly sweet sauce. Yet barbecue can be revived with new spices and new cooking methods.
Reviving a tired barbecue menu was the subject of the New York Times Dining section article today.The piece, coauthored by John Willoughby and Chris Schlesinger tells how any griller can make an end of season grilling exotic and tasty. Tne Indians have a certain way of dealing with enhnacing their food. Since there are so many different spices, how each one will be used is carefully thought out. For most newbies to this kind of cuisine it's best to start with the basic spices. According to the authors start with whole ones and grind them fresh. The aromatic oils within them start to act and are at their most powerful.There are also two methods to further bring out their flavors , roasting and letting them sit in oil. Both let the spices' flavors blooms and give optimum flavor.
What spices can liven up a mid summer grill? Chili and curry work wonders, especially curry which is just a great flavor. There's nothing like curried chicken or shrimp but you can also try a curried pork chop too for a different spin. Turmeric is another spice that would go well with any meat.Another plus is that it's good for you and can stave off cancer.It has a very mellow flavor, and would work well rubbed on chicken legs and wings and then have them crisped over the fire.What is great about these spices is that they can be combined to create a variety of flavors for any kind of meat., whether beef, poultry or fish.
Grilling can be boring if it's been done for the past two months. However a new injection of Indian spices can turn an ordinary rack of ribs or chicken into something special. It gives new life to tired barbecue.