We all feel a sense of pride the first time we light up a barbecue. Maybe it’s because we’ve finally attained the level of “real man,” and everything we did up to that point was small fry! But when you tucked into that first burger, was it just too burnt? And although you lit that fire, have your cooking skills not passed the taste test just yet? It’s a rite of passage that we all go through, and if you’re like me, you can easily get “burgered out” in the summer months. So I thought it’s worth putting up some barbecue ideas with a twist! Check these out…
OK, so I noticed I have been slacking on some foodie posts. Let’s face it, I love my food. Mexican food is a big favorite of mine. While many people will make their fajitas with flank steak but really should be made with skirt steak. In fact, the word “fajita” is a derivation of the Spanish word “faja” which translates to “belt” or “girdle” in English. A skirt steak comes from the lower central area of the cow, specifically from the plate to rib area. This inexpensive cut of meat is great paired with this citrus- chili marinade that tenderizes while adding flavor and zest! Get ready to enjoy.
With the fall slowly approaching, it is brats season (well any time is brats season but you know, Octoberfest!) so I figured I would share a great recipe. Called Wisconsin soul food, beer brats are an American addition to German cuisine. By 1860, Germans were the biggest group of immigrants in Wisconsin, later to be eclipsed by Polish workers. Bratwurst became popular during the 1920s when butchers would make them fresh, to order. Always a summer cookout staple, they gradually became popular at sports arenas. That being said, brats are not just a summer food.
Summer 2016 is well and truly in full swing, but there’s still plenty of life left in our favorite season. So go and enjoy it!
Here are five fantastic ideas to make the next few weeks feel amazing. In truth, many of them can be carried over into the autumn too. What are you waiting for? Let’s get going.