Xianbang Happy Day Catering

Food was very moving taste

Month: February 2017 (Page 1 of 3)

Can You Build A Homemade Smoker Out Of Wood?

Contrary to popular belief, you can build a smokehouse out of wood and in fact many are still built like that today. To be fair, a lot depends on the size of the smokehouse that you are building, if for example you were trying to build a shoebox smoker out of wood where everything is so compact then the chances are that the thing is going to go up in flames.

Let’s start right at the beginning, my first design was much bigger than a shoebox, probably best described as a wardrobe and even that went up in smoke, so whilst it’s true that you can build a smoker out of wood there are still some things that you need to consider.

Two things really determine whether wood is a suitable building material for a homemade smoker:

  1. How big are you building?
  2. What temperature are you smoking at?

The size issue is pretty easy to resolve and that is that your home-made smoke house would have to be sufficiently big enough to ensure that the heat and smoke source is fully enclosed in fire-retardant materials and insulated at floor level. Provided you take these steps then you really can build a smoke house out of something that resembles nothing more that a garden shed.

In Africa for example, you will still see smoking as part of the daily life in the coastal villages where the daily food staple is fish. In the African sun, fresh fish will keep but for a matter of hours and without refrigeration the only way to preserve fish for market or for days when the villages don’t catch anything is to smoke it.

The smoke house will effectively be a shelter with a wooden thatched roof and inside a naked log fire – how fireproof is that? It just goes to show that provided the hut is big enough and the fire is insulated (it sits on sand) then wood is perfectly acceptable.

The African fishermen brings me onto the next point which is that the temperature of smoking is important top. Generally when smoking fish it is either cold smoked or warm smoked, the latter being up to a temperature of 80 degrees Celsius. This is some way from the higher 110 or 120 that one would encounter when hot smoking American style.

Certainly at these temperatures, wood, if in a confined environment (and it would have to be so in order to get to that temperature) could easily char.

My own solution to making a small smoker out of wood was to line the entire internals with fire retardant boards and also leave an insulation gap of 25mm between the board and the wood. By doing it this way I’ve managed to provide all the aesthetics of a traditional wooden smoker with the practicality and durability of an American hot smoker.

In addition I’ve done it for a fraction of the price that I would have had to pay for a smoker had I bought it in the shops.

Can an Electric Barbecue Grill Live Up to Other Outdoor Cookers?

Modern living is all about convenience. Want a meal in minutes? Get a microwave. Did the doctor advise you to drink a glass of orange juice every morning? Well, there is no need to sweat squeezing the juice and pulp out of oranges-you can just buy an automatic electric juicer. Need to get a quick cup of freshly brewed coffee to pump you up while doing a home-based project? Just get a coffee maker.

Why sweat when you can just sit back and relax while you let a machine do a task? Nowadays, every thing that used to be done manually is now being done automatically. Even barbecuing, that good old American pastime, can now be done with ease. Tired on starting a charcoal fire to get your grilling going? Don’t want to scramble to your garage to get a gallon of gas to fill up an empty gas grill tank? Do you want to have a far more relaxing and convenient way to cook your favorite grilled foods? Well, then you should get an electric barbecue grill.

Advantages of An Electric Barbecue Grill


Perhaps the best benefit that an electric grill can offer is convenience. You certainly would not need to spend several minutes on starting a fire to get your grilling going as you would do with a charcoal grill. With an electric grill, you can just sit back and relax while your favorite grilled dish is being slowly cooked.

Fast Grilling:

People who use charcoal grills spend several minutes waiting for the grill to heat up. Sometimes, though, you would not have the luxury to wait for the grill to heat up. If you wish to start your grill to heat up fast so that you can immediately start barbecuing, then the electric grill would be the best choice for you.

Perfect for Marathon Barbecuing:

A large barbecue party may pose some logistic problems to the host. For instance, the grill may run out of charcoal or gas. Delays caused by insufficient fuel for the grill is certainly an undesirable incident. What if more hungry guests who are expecting to be served with tasty grilled burgers and steaks would arrive? You would not want to fall below their expectations and get branded as a lousy host. To avoid such accidents, it is best to keep an electric grill.

You certainly would not worry about insufficient fuel with a grill that runs on electricity. As long as there is power, you can keep on serving delicious grilled foods to your guests for hours on end.

Great for Indoor Use:

Barbecuing is usually associated with summer. But it does not mean that you have to wait for a shiny day to satisfy your craving for a delicious grilled salmon or a mouth-watering grilled roast beef. Even if it is raining or snowing outside, you can have a gastronomic feast with your favorite grilled dishes. That is very possible nowadays with smoke less indoor electric grills.

Easy to Clean:

Cleaning up grills after a barbecue party is not fun. If you have a charcoal grill, cleaning up the cooking grid and charcoal grate of charcoal smudge is definitely not fun. An electric grill, on the other hand, would not pose such a problem. If there is an easy-to-clean grill, then that is definitely the electric barbecue grill.

Barbeque Grills – Which is Best For You?

It is very near summer, and when summer finally does arrive the majority of us will love to spend much time outside cooking. Having a barbeque or two in the summer is tradition for many, and it is almost the essence of a good 4’th of July party, or backyard gathering. However, if you do not have a grill or are thinking about upgrading your current one, then you have many options to consider to make the barbeque experience the way you want it.

When it comes to barbeque grill there is a very large array of different types. In order to have the best custom barbeque experience do not settle for the plain jane first and cheapest gas, or charcoal grill you see. Learn about all the other options you have, so you can be sure you get exactly what you need.

What should you consider?


Since their is such a large array of barbeque grills, they can vary in price from literally several dollars all the up to several thousand dollars. Depending on the size, quality of components and materials, and features.

In general charcoal grills are the less expensive barbeque grills. You can get one of the smallest charcoal grills for under $10 with a little bargain hunting. However, the purchase of the barbeque grill is not the only cost, when it comes to charcoal grills you must consider the cost of many bags of charcoal and lighter fluid bottles, which in the long-run can add up to hundreds.

More expensive grills are propane, smokers, and combination type grills. An entry level propane grill will cost near $100, while an entry level smoker will cost near $150. If you really want to step up the barbeque then you might want to purchase a more permanent natural gas grill, which are connected directly to the house gas line and can cost $200-$300.

Lastly, there is multiple fuel grills. Multiple fuel grills allow you the most features, cooking options, and fuel choices. These types of barbeque grills will cost $400 and up.


When it comes to ease of use, natural gas barbeque grills are the winners. Due to the fact that natural gas grills receive their fuel directly from your home, this eliminates the need for you to provide the fuel source, change tanks or charcoal. This direct connection also means natural gas grills have the easiest ignition. Another advantage of barbeque grills that utilize natural gas is that they are easy to clean, because there is no charcoal or wood used.

Propane grills in general are similar to natural gas grills. Only disadvantage of a propane grill is that they require changing of the propane tanks, and a little extra maintenance.

Charcoal grills and smokers are the hardest grills to use. You need to consider the extra supplies and equipment required with these two types of grills. Disadvantages of these types are that they require more cleaning than gas.

Cooking Flavor

When it comes to flavor, charcoal and smoker grills will deliver you the most bang. With these two types, you are also allowed great flexibility when it comes to the flavor types, such as being able to use different woods. Although designated smoking grills are the best when it comes to smoking, and slow cooking you can also consider utilizing a little trick with a gas grill. With a gas grill you can actually wrap the wood you want to use for smoking in tin foil, and then place it between the food and flame.

Charcoal and gas grills are great for cooking fast meals. Gas grills also allow you a little more control in temperature control, however some higher end smokers have temperature gauges and controls.


Lastly, you need to consider how much space will be used by the grill and if you have a suitable location for it. Gas grills and charcoal grills will need to be stored when not in use. Natural gas grills and multi-fuel grills are the largest types and will require more room than the smaller charcoal or propane grills. If you have an apartment, or condo then you should use a charcoal or propane grill. However, at a more permanent residence then you should consider the larger, and more option natural gas grills.

How to Grill Vegetables on a Propane Grill

A lot of people shy away from using their propane grill to grill their vegetables, thinking that it will be a difficult task when in actual fact it is pretty easy. By grilling your vegetables on a propane grill during a barbeque, you can now also add a healthy serving of vegetables to each plate.

Having grilled vegetables as part of your barbeque will also keep any vegetarians in the family happy.

You Will Need:
* Vegetables (zucchini, potatoes, tomatoes, squash, mushrooms and peppers)
* Skewers or aluminum foil
* Olive oil for brushing
* Propane grill
* Grill baskets and grill utensils

Step 1
When grilling vegetables choose functional vegetables that you will be able to grill with the least amount of fuss such as the ones listed above.

Step 2
Clean and cut the vegetables into desired sections but big enough so that they won’t fall through the grill.

Step 3
Potatoes need to be boiled until tender prior to grilling.

Step 4
Marinate the vegetables for about 15 minutes before grilling. If you are planning on grilling the vegetables directly on the grill and not use aluminum foil or grill basket you need to brush the vegetables with olive oil to prevent them from sticking to the grill.

Step 5
Light and prepare your grill.

Step 6
One your propane grill has a medium heat you can grill your vegetables by placing them directly onto the grill (recommended for big cuts of vegetables), skewering them and making vegetable kebabs, grilling them in the grill basket or placing them onto aluminum foil.

Tip: Start with the vegetables such as potatoes that tend to take longer to cook than moisture rich vegetables like tomatoes.

Step 7
Turn the vegetables on the grill often and brush with marinade with each turn.

Step 8
Once you are able to easily pierce the vegetables with a fork, you can remove them from the grill.

Tips on How to Grill Different Vegetables

Skewer mushrooms or place directly onto the grill. Be sure to brush the mushrooms with olive oil prior to grilling. Takes about 20 minutes until done.

Green Onions
Trim the ends off the green onions, brush with olive oil and place them directly onto the grill or wrap with aluminum foil. Cook for about 5 minutes directly on the grill or 8 to 10 minutes if in aluminum foil.

Cut each Zucchini in half lengthwise and brush with olive oil. Grill directly on the grill for about 5 minutes on each side.

Cut onion into 1/2 slices, brush with olive oil and put directly onto grill turning often. Grill for about 15 minutes.

Cut off the ends and cut the eggplant crosswise into 1/2 inch slices. Brush with olive oil and put directly onto grill. Grill for about 10 minutes on each side.

Bell Peppers
You can grill these whole or cut into lengthwise slices. Grill directly on the grill for about 10 minutes on each side.

Corn on the Cob
Soak the corn in cold water for about 20 minutes before grilling. You can either leave the husk on or take it off before placing the corn on the grill, turning it often for about 20 minutes.

Fusion-style Japanese dishes Mika

1006461-tofu-salad-pSushi, sashimi, and ramen, is Japan’s most popular food in Indonesia. But this does not mean that Japan only has three kinds of culinary course. There are many other Japanese dishes that have not been known to the people of Indonesia, and need to be tried. For this reason, Mika Japanese Bistro tried to introduce a variety of Japanese cuisine is not less tasty and healthy.

“All this food is my original recipe, and in collaboration with Chef Takeshi Kato of Japan and Chef Nicholas Stanly. Collaboration presents a unique fusion Japanese food,” said Sylvia Gunawan, founder Mika Japanese Bistro, opening in Kasablanka City Mall, South Jakarta , Thursday (1/31/2013) ago.

This restaurant has a variety of types of finger food such as Ebi Cream, Korokke Rice, and Rice Crispy Salmon Tartar, which could be a tempting snack. Rice Crispy Salmon Tartar made from slices of grilled fresh salmon mixed with typical Japanese mayonnaise, sliced ​​nori, rice crispy and crunchy.

Having satisfied his tasting finger food, Teriyaki Chicken Salad plate could be an option for appetizers. This salad is made from a mixture of water lettuce, sweet corn, crispy fried glass noodles, and slices of grilled chicken with teriyaki sauce served with spicy miso goma dressing. If you do not really like the chicken, Goma and Onsen Tamago Tofu Salad Salad is equally fresh.

Want to instantly enjoy the main course? Means it’s time for the tasting menu is a signature dish, this bistro, which omurice Seafood. “Omurice is actually similar to fried rice that added a typical Japanese omelette,” added Sylvia. When served at the table, Seafood omurice looks very tempting. Rice and omelet is served with a splash of sweet and sour seafood and a creamy bechamel sauce.

Fried rice looks quite unique with a slightly sticky texture, because it is made from Japanese rice. In addition, the fried rice is also white because it was not given additional soy sauce. The key lies in the enjoyment omurice omeletnya thick but very tender when eaten. To produce the perfect omelette of texture, size, and color, Sylvia only use omega-3 eggs.

Alongside Japan, Mika also presents some European dishes prepared with a touch of Japanese tradition. For example, Fish Katsu with Egg Mayo, Teriyaki Lamb Ribs, Japanese Nachos, Carbonara Curry with Onsen Tamago, until Kimchi Pasta.

As a dessert, a fresh menu that can be enjoyed include Houjicha pannacota (typical Italian custard with Japanese green tea extract aroma and coffee jelly), and Banofee Pie (homemade pie made from banana, coffee, chocolate, caramel, and its cream as a topping).

Been to Mika, you are not just carried away with a variety of delicious cuisine, but also its unique interior design. Deliberately made to resemble the interior living room in European homes. Fireplace, bookcases, chandeliers, wooden tables with small potted plants, and a pile of books on the table, giving the impression that homy.

“The concept itself deliberately created such a warm and friendly family, because we want all customers to eat here seemed to eat at home,” he explained.

I Barbecue, and You Should Too

BBQ connoisseurs are prone to comparing grilling meat to an almost religious experience. At least the zeal with which they compete and cook with other connoisseurs from around the world would suggest so. The outsider might wonder: what’s the big deal? It’s just BBQ, after all!

Cooking food over an open fire instigates some of the most primeval instincts of man. There is an almost caveman-esque quality to this cooking method. Our ancestors, after all, learned to cook food in similar fashion thousands of years ago before the invention of utensils and functional kitchens.

That creating the perfect BBQ requires years of practice and technical skill also throttles up the competitive instincts in professional barbecuers. If you’ve ever tried to whip up something on the grill, then tasted a perfectly smoked ribbed cooked by a professional BBQ team, you’ll know how technically challenging it can be to cook food with this method.

The Social Function of BBQ

There is almost always a great deal of tradition and ceremony associated with BBQ. It is, in many ways, akin to making stuffed turkey for Thanksgiving: you do it as much for the occasion, as for the food.

In my house, a weekend barbecue was an occasion to get together with friends and family. My father would fire up his grill in the backyard, and my mom would lay out a spread of side dishes (she made some mean mashed potatoes!) on the rough wooden tables in our backyard. My father would spend the morning preparing the entire BBQ, getting the rub right, ensuring that the grill wouldn’t give way in the middle of the barbecue. He would have a can of his favorite beer by his side as he stood over the grill and related anecdotes between sips.

Soon, friends, family and neighbors would start arriving. As social occasions, they would usually bring something – a side of salad, some cake, some beer, or sweets for us children. We would all gather together around the table, the children would be handed paper plates, and there would be plenty of laughter and jokes around.

Pardon me if I describe it as an idyllic time, but that’s how I remember it. In many ways, this is the average of experience of every BBQ lover I know: they tend to associate food cooked that way with a simpler, easier time from childhood. Moreover, they associate BBQ with jokes, laughter, and good times spent with friends and family.

The pride and protectiveness for this BBQ culture, thus, comes to us naturally.

If you’ve reached adulthood and haven’t experienced the joys of BBQ, I suggest you start soon. It’s one of the most treasured memories you can give to yourself and your children. It’ll take some effort – the first few attempts are bound to be humbling at best – but the end result: great times and great food, make it well worth it!

How To Host the Perfect BBQ

1. Grill

No BBQ is complete without a grill. This is a necessity, and should be bought or borrowed prior to the BBQ. Also, charcoal and gas grills give cook your meat differently, so be sure to be aware of which taste not only you prefer, but your neighbors as well!

2. Be Prepared

Rain and BBQ’s are like vinegar and water, they don’t mix. Check the weather for the day you’re planning to have your BBQ, if it is raining that day, then move the date accordingly! Let your friends know the date a week or two prior so you don’t have any schedule contradictions and a grill full of food with no guests! Lastly, gather enough tables and cushions so everyone has a place to eat!

3. Food Variation

Creating an adaptable entrée of foods is key to reduce the number of complaints by your guests. If all you’re cooking is brats, hamburgers, and hot dogs, then your neighbor Glenn who happens to be a vegan will not be a happy camper. Visa-versa, if Toby stops by and all your cooking is veggies, then Toby’s going to out of there quicker than you can say McDonalds. By utilizing a variety of foods no stomach will be left behind.

4. Have Activities Planned

The more you have set-up for your guests to do the longer it will take for them to get bored, and as soon as Toby’s bored he’ll be out of there quicker than you can say television. Cornhole, Ladder Golf, Frisbee Golf, Football, Basketball, Soccer, or any other activity you can possibly think of, have available for everyone to take part in. Don’t forget to bring a Slip-N-Slide or other wet toys the kids-and even adults-can enjoy when it’s too hot to do anything else.

5. Have Fun!

You may be the host, but that doesn’t mean you need to dictate what and when everyone needs to do everything! Relax, and go with the flow! There is nothing that will turn people away quicker from your BBQ than feeling like they are on some sort of itinerary. The whole idea around hosting a BBQ is for everyone to come together and have some fun with their friends over a nice grilled meal. The less you worry about everyone else having a good time and the more you focus and having fun, the better the BBQ!

BBQ Chicken – How To Barbecue Chicken the Right Way!

How to BBQ chicken In this article I’m going to show you a quick and easy way to barbecue chicken, specifically chicken breasts. I’ll also reveal some real grill master secrets. Throughout this article I will be assuming you are using a gas grill. Let’s get cracking!

First, preheat your grill. We are going to grill using indirect heating. You will be turning on the perimeter flames and turning off the center flames. This will also prevent flare ups, which you definitely don’t want. However it is always a good idea to keep a bottle of water spray for emergencies.

After the grill is preheated you will put your lightly seasoned chicken breasts on the grill with the bone side facing down. There is no need to continually turn over the chicken, as some inexperienced people suggest. This only contributes to drying out your meat and there is nothing worse that dried out chicken, unless of course you are shooting for “chicken jerky!” This is also a good time to add your “smoke packet.” If you are not sure what a smoke packet is, don’t worry about it. We will cover that in a different article.

Grill Master #1: Coat the grill grid with olive oil or a non stick spray so the chicken will not stick to the grill after cooking.

Grill master Secret #2 The chicken should be room temperature before setting on the grill.

After you have set your lightly season chicken breast (which is room temperature) on the grill, close the lid and return in 35 minutes. Open the grill lid and THEN apply your barbecue sauce.

Grill Master Secret #3: Do NOT apply the sauce to the chicken before you grill it. The sauce contains lots of sugar and you will burn the sugary sauce before the meat is cooked, resulting in an uncooked, burnt-skinned chicken breast. Yuck!

After you apply the sauce, then close the lid and let it cook for another ten minutes.

Now you will have a thoroughly cooked chicken breast with a golden brown glaze.

I will repeat. There is no need to keep turning over the chicken. If you have followed these simple steps you will have a tasty treat for you and your guests.

Now you know how to barbecue chicken and I’m sure you will have many successful barbecues in the future. Be sure to read the resource box so you know how to find more helpful and free articles on how to BBQ chicken. Good luck!

What to Look for When Buying a New Grill?

Your choice of grill is dependent on your priorities and personality. Regardless of the grill you buy, certain features are standard and optional. Charcoal is more hands on, while gas is more automated and convenient.

That trademark deep brown grill marks are a characteristic of grilled food. There is actually a science behind this, as the charring gives that bold, complex taste of grilled food. Added to this, the smoke generated by wood or charcoal, the added fat dripping into the heat source adds to the characteristic flavor in-fumed into the food.

The factors that affect that final outcome is dependent on a couple things working together:

– Cooking temperature. The fuel source is thus a factor here. There have been many a debate on what is the right fuel. In my opinion, choose what’s convenient, can easily be accessed, and won’t burn a hole in your pocket.

– Radiant heat. The ability to control the heat in your grill is important. Lids, vents and knobs make this happen. Keep this in the back of your mind for later.

– Conduction of heat in the metal grill grate. Important to know when cleaning your grate.

– Convection of hot air around the food. Indirect heat is an excellent way to quickly cook your food, and infuse it with those aromas.

– Moisture. Can be good or bad, depending on how you like your food. For that crusty, burnt steak, it’s definitely bad.

– The chef! Well, nothing much to say here. Knowledge is power. The more you know, the more you can apply to your grilling techniques.

Standard features to always look for in a grill:

– Solid, stable construction with sturdy legs, handles, and wheels
– Metal grill grate made of cast iron or stainless steel, both of which sear better and are easier to clean than porcelain enameled grates
– Built-in thermometer
– Warranty
– Adjustable air vents on the lid and firebox for heat control (charcoal only)
– Easy-to-use ash catcher (charcoal only)
– Easy-to-use grease catcher (gas only)
– Heat diffuser, made of stainless-steel bars, lava rock, or ceramic briquettes (gas only)

Optional features to consider:

– Tight-fitting lid, strongly encouraged for indirect grilling
– Side tables
– Storage shelf or cabinet
– Tool hooks
– Warming rack
– Adjustable-height grilling grate
– Rotisserie setup
– Hinged grill grate for replenishing coals, strongly encouraged for indirect grilling (charcoal only)
– Side baskets for containing coals when indirect grilling (charcoal only)
– Minimum of two burners, encouraged for indirect grilling (gas only)
– Smoker box with smoker burner (gas only)
– Gas gauge (gas only)
– Side burner (gas only)
– BTU Rating clearly defined (Gas Grills only)

Grill Material can be constructed from:

– Stone
– Ceramic
– Aluminum
– Steel

Grill Size:

– Minimum of 14 inches in diameter (150sq inches)
– Average of 22 inches in diameter (600sq inches)

Enough Vegetables and Fruit, Disease Reluctant Coming

1001304-buahbuahan-pIncreasingly, more and more diseases that face. For that we need to guard against, among others, with mangadopsi healthy diet. Vegetables and fruits are the foods needed to meet the body’s need for vitamins and minerals and other essential nutrients.

Clinical nutrition specialist Faculty of medicine / RSCM dr. Fiastuti Witjaksono say, vegetables and fruits contain fiber, vitamins, minerals, digestive enzymes, and water, which can not be found in its entirety on other food products.

“Even as a whole, the content of fruit and vegetables can not be found in supplements,” he said in a talk titled “The Role of Fruits and Vegetables on Health” held by Zespri in Jakarta.

Fiastuti explained, vegetables and fruits have a lot of roles for health. Fibers contained in fruits and vegetables beneficial for gastrointestinal health, helps maintain blood sugar levels, helps maintain blood lipid levels, and help make sense of satiety.

“Fiber also helps maintain blood sugar levels, particularly soluble fiber, as it helps the absorption of sugar more slowly. Soluble fiber keep blood sugar levels after eating are not excessive and also not fall dramatically,” he said.

Antioxidant content, further Fiastuti, in fruits and vegetables is very important for health. Antioxidants play a role in preventing cell damage caused by oxidation process that damages DNA, protein, and fat. Oxidation process causes premature aging, cancer and heart disease trigger.

“Though the origin of the oxidation process is very close to us, such as cigarette smoke, pollution, and even the body’s own processes of metabolism,” he explained.

In addition, he said, vegetables and fruits can help prevent many diseases, such as gastrointestinal disease, diabetes, hypercholesterolemia, obesity, and degenerative diseases.

Unfortunately, eating enough fruits and vegetables are not in Indonesian society. Data Riskesdas 2007 said the national prevalence of eating less fruit and vegetables in the population aged over 10 years is 93.6 percent. Means that only about 6.4 percent of Indonesian people already eat enough vegetables and fruits.

“Although many people know the benefits, but to initiate awareness could eat enough vegetables and fruit is still lacking. Vegetables and fruits are still considered as a complement to a meal. Fact, there should be vegetables and fruits in each meal,” said Fiastuti.

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