patina on bronze : bbq, olive oil, sulfer clay, more bbq with smoldering newspaper.

BBQ Chicken was firstly opened in Korea
in 1995. Today, it has turned into one of the popular fast brands in Korea and the world.

This brand was owned by Genesis global franchise group, which holds about ten brands such as BHC, CK Palace and of course BBQ chicken etc. The company hopes to open 50000 stores by year 2020.

BBQ Chicken uses 100% Extra Virgin Olive Oil to fry the chicken, making it more healthier and delicious.

You can find BBQ Chicken in Cathay Cineleisure Orchard, Marina Square and Changi Airport Terminal 3.

Yummy! 1/4 cup 1 carb ketchup/1/4 chopped onion/1 clove garlic minced/1 tsp chili powder/1 tsp paprika/1 tablespoon vinegar/ 1 tablespoon liquid smoke/1 tablespoon olive oil/ 1/2 tsp black pepper/ 1/2 tsp cumin (forgot to mention that in the vid)/2 packets splenda/*optional* 2 packets mustard splash/ of lemon juice

Perfect for a tiki party!

Ingredients
1 box brown rice, prepared according to package directions
4 boneless, skinless chicken breasts
8 slices deli ham
1 to 1 1/2 cups shredded white cheddar cheese
Salt and freshly ground black pepper
Flour, as needed for coating
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 medium red onion, finely chopped
2 cups fresh pineapple, chopped
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1/4 cup tamari (dark soy sauce)
1 cup prepared tomato sauce (use a plain variety instead of one with a lot of add-ins)
3 to 4 scallions, thinly sliced

Yields: 4 Servings

Later…at 22520…Joey mows on some BBQ ribs while I join in on his fun. “Tell me again about the troll?!”

The Ultimate BBQ Burger with Chipotle-Ranch Sauce!

Ingredients
1 tablespoon sugar
1 tablespoon steak seasoning
1 tablespoon chili powder
2 teaspoon smoked sweet paprika
1 teaspoon cumin
1/2 teaspoon allspice
2 pounds lean ground sirloin
2 tablespoons EVOO – Extra Virgin Olive Oil
8 slices cheddar cheese
1/4 cup buttermilk
1/2 cup sour cream
1 chipotle in adobo, chopped, plus 1 tablespoon adobo sauce (eyeball it)
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons chopped chives
Salt and freshly ground black pepper
Lettuce
Tomato, sliced
Red onion, sliced into rings
Deli-size pickles, sliced lengthwise

Yields: 4 Servings

BBQ Buffet:
* Char grilled sausages with tomato chutney
* Char grilled corn cobs
* Garden salad with pesto soy and balsamic dressing
* Tofu and vegetable skewers
* Roasted red onion, potato, garlic and rosemary salad
* Char grilled asparagus

Ingredients:
Soy sausages (from the health food section of your supermarket),
Tomato chutney (from supermarket),
4 whole corn cobs,
200gms mixed lettuce,
½ cucumber,
3 tomatoes,
30g pitted olives,
250mls Soy milk,
3 tbsp basil pesto (from supermarket),
100ml balsamic vinegar,
½ red onion,
1 Lemon cut into wedges,
1.5 kg washed potatoes,
2 red onions,
1 bunch rosemary,
6 cloves of garlic,
1 red capsicum,
1 zucchini,
250g firm tofu,
4 large field mushrooms,
1 tbsp crushed garlic,
½ cup olive oil.

Method:
Wash and dice potatoes into large cubes, peel garlic cloves, chop red onions into large chunks and remove rosemary from the thick stalks. In a roasting tray combine the potatoes, garlic, onion, rosemary, salt and enough olive oil to coat the potatoes. Place in a pre heated oven of 200 C° and cook for about 1½ hours until golden brown, tossing potatoes every 20 mins. Serve in a large bowl and garnish with rosemary

Wash the mixed lettuce to remove any dirt. Cut tomatoes into wedges, cucumber into slices and finely slice red onions. In a jug combine soy milk, basil pesto and balsamic vinegar. Stir until thick and creamy.

In a large bowl combine lettuce, tomatoes, cucumber, olives, red onions, and dressing until all coated. Serve on the buffet table.

Bring a large pot of water to the boil, clean the corn cobs and cut in half. Blanch the corn cobs in the water for about 5 mins. Refresh in cold water.

Soak the wooden skewers in water for about ½ hour. Cut the tofu, capsicum, capsicum and mushrooms into large cubes. Thread onto skewers alternately. Brush with garlic and olive oil.

Heat the BBQ hot plate or the char grill on the stove inside. When the hot plate is smoking you can start to cook

Corn cobs take about 4 mins, turning every minute.

Soy sausages take about 5 mins, turning twice.

Vegetable and tofu skewers take about 6 mins, turning 4 times.

Asparagus takes about 4 mins, or until just cooked, turning 3 times.

Serve on a big platter and place in the middle of the table where everyone can enjoy.

Taken from Animals Matter, broadcast on channel 31 Melbourne 2005. http://www.animalsmatter.com.au/

taken by jamian.

nic lochner drinks about 200ml of olive oil during charities J4G bbq. and earns + drink.

‘money money money money! ….i need change.’ LOL

Get the complete recipe for Bourbon Barrel Foods BBQ Shrimp.

Olive oil 1 teaspoon
Shrimp—½ pound of large 10-15 count—peeled and de-veined.
Bourbon Smoked Sea Salt—1/2 teaspoon
Bourbon Smoked Pepper—1/2 teaspoon
Bourbon Smoked Paprika—1 teaspoon
Fresh chopped parsley—1 Tablespoon (big pinch)
Fresh chopped tomato (1)
Kentucky Country Ham 1 tablespoon
Bluegrass Brewing Company Altbier (or other brand of beer) ½ cup
Bourbon Barrel Aged Worcestershire Sauce ¼ cup
Butter to thicken 2 oz

Heat skillet and coat pan with olive oil. Season the shrimp with spices and sauté with tomatoes and ham. Remove shrimp from pan when they begin to lose their translucency. Add the beer, reduce by half and stir in the Worcestershire. Put shrimp back into skillet and cook until done—about 1 minute. Stir in butter until melted and sauce has thickened. Add big pinch of parsley and remove from heat. Adjust taste with salt and pepper. Serve with toasted baguettes.

Watch one of the BBQ Pit Boys show you how easy it is to barbecue chicken “low and slow”, tender and juicy!

Ingredients:
2 5-6lb. Roasting Chickens
Olive Oil or Butter
Soy Sauce
Black Pepper

Coat the chickens with equal parts oil/butter, and Soy Sauce. BBQ on your smoker, or with indirect heat on your covered grill at 250f for about 4-5 hours, or until the internal temperature of the chicken reaches 180f.

You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com

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