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barbecue, bbq, bob-q, brazilian steakhouse, Charcoal, charcoal lump, charcoal quantity, coal, Dried Herbs, Garlic & Onion, grill, homemade barbecue, Lentil, Pepper, quantity, Recipe, recipes, SATAY, seasoning, steakhouse, tips -

History and properties of angus beef Angus is the name of the breed of cattle that was specifically bred from cattle indigenous of Scotland by a man named Hugh Watson in the mid-19th century, it's a black-hided breed without horns. It is believed that nearly all the Black Angus cattle alive today came from the results of Watson's attempts to maximize the black hide of these animals. In the 1870s these cattle were brought to the United States and by the 1880s, the American Angus Association was founded. The term Angus does not imply that the beef is organic, natural,...

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barbecue, Charcoal, Dried Herbs, Garlic & Onion, grill, Pepper, seasoning, tips -

A great barbecue isn’t complete without a good sauce, or a really impressive seasoning. Many people think that season the meat isn’t necessary, actually they are kind of right. A normal barbecue is complete with normal sauces, but a great barbecue requires seasoned meat. It’s a little easier to make a grilled beef taste better just with bought spices, on the other hand preparing your own spices can increase your fame as a great cook. Here we bring some ideas to improve your barbecue style of cook by using different spices. Garlic & Onion Although this two may pass unnoticed...

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