Barbecue – Preparing Food In A Fun Way

Barbecue is such a popular and fun way to prepare food. People can take license with their barbecue and make it almost always come out tasting wonderful. Barbecue food is always a hit with adults and children alike. Just learn a few basics and you will be an expert inventing your own barbecue recopies in no time.


Beef is a great meat to cook on the grill. Steaks could not be easier to barbecue. Let your beef stand at room temperature for a one-half hour before grilling. Coat the meat with olive oil to keep it moist and flavorful. Cut the outer edge in one-inch intervals all the way around to keep it from curling, then place on the grill and cook to the desired wellness.

Serve with a fresh green salad and possibly some sort of cold pasta salad. If not a pasta salad then a baked potato always complements a good steak. You can load up the potato with sour cream and onions and bacon bits if you like or just put a little butter on it. This always makes a delicious meal.


To make your steaks go a little further try making a black and blue salad. Just cut the barbecue steaks into strips after they are cooked and put them on the green salad and add some crumbled blue cheese. Since you are not serving steaks but instead salad with pieces of steak in it your meat will serve more people. This is a great idea when unexpected guests show up at dinner time. Your guests will think you are a genius for coming up with this one and they will always love barbecue.

When you’re a first-time barbecue cook, you will need a grill that fits your needs.  When you have made the choice between a charcoal and gas grill you can always take a look at

Grilled baked sweet bamboo tube

Beef baked bamboo tube retains the original sweet aroma of beef, add little spicy aromas of pepper is very attractive.

Grilled baked sweet bamboo tube

Raw materials for baking bamboo tubes

– 200g beef
– 3 green peppers
– 2 green vegetables
– 3 leaves smell the train
– 1 lemongrass
– 1 dry onion
– 3 garlic cloves
– Seasoning: fish sauce, seasoning, sugar, pepper
– 0.5 kg of charcoal
– 1 piece of bamboo tube about 15 – 20 cm.

How to make beef baked bamboo tube

– Beef is washed, sliced to eat.
– Green pepper beat.
– Vegetables, the smell of the ship picked up clean, chopped.
– Sliced lemongrass.
– Onions, garlic peeled, crushed and then chopped.
– Marinate beef with fish sauce, sugar, pepper, garlic and seasoning wedge.
– Wash the bamboo tube and add marinated beef into the tube. Then you give vegetables, green pepper, and lemongrass.
– Burning charcoal, bamboo tube to bake for about 10 – 20 minutes. When the meat is cooked, cut a piece of bamboo tube to reveal the beef.
– Place the bamboo tube on the dish, sprinkle with pepper, coriander, eat hot. Sprinkle with salt, pepper, lime or soy sauce.

Fresh Mexican Spring Rolls

Mexican food is always a big hit. One of our favorite treats is fresh spring rolls, but we’ve had a hard time finding them in our new city. So, we took things into our own hands and tried making our own! I’m so glad we did. This recipe is really much easier than it seems, although it is a bit of a project to do all the prep work. It’s well worth it, though, and we had a lot of fun putting them together.

One of the best things about these spring rolls is that they are so adaptable. You can really include any veggies that you have on hand, and you can adapt the herbs to your preferences. We used baked tofu to add some protein, but you could leave it out or include some strips of grilled chicken or another meat. Basically, just add whatever you like!

A couple of notes about the recipe: We used cellophane noodles instead of the rice noodles called for in the original recipe. You could use either, but we had cellophane noodles on hand. Cellophane noodle is usually made out of mung bean starch and they are also known as vermicelli or glass noodles. You could use thin rice noodles, but we thought the texture of the cellophane noodles was perfect for filling these roles.

Also, when you are buying the spring roll wrappers, be sure to find the ones made out of rice instead of the ones made out of wheat. Wheat egg roll wrappers are usually refrigerated and have to be cooked, but their rice cousins are dried and they only need to be soaked in warm water instead of being cooked. We found a package of about 50 wrappers for only a couple dollars in the Vietnamese section of our local Asian market.

Finally, we would cut the recipe in half next time for our family of two, since it makes 12 rolls and we found that they don’t keep well for more than about a day before the wrappers start falling apart. They were delicious, though, and this is a recipe that we will be making over and over again!

Fresh Spring Rolls (slightly adapted from The Curvy Carrot)


Peanut Sauce:

  • 1/4 c. creamy peanut butter
  • 1/4 c. hot tap water
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 2 tsp. honey
  • 1 tsp. lime juice
  • salt and pepper, to taste


  • 1 tbsp. soy sauce
  • 1 tbsp. olive oil
  • dash of pepper
  • 8 ounces extra-firm tofu, drained and cut into twelve 3-by-1/2-inch sticks

 Spring rolls:

  • 1 c. cellophane (or thin rice) noodles, prepared according to package directions
  • 1/2 of a cucumber, sliced into thin sticks (about the width of a matchstick and about 3 inches long)
  • 1 carrot, sliced the same size as the cucumbers
  • 1 c. mung bean sprouts
  • 1 avocado, sliced lengthwise into 12 even pieces
  • 12 pieces lettuce, torn into 3-by-3-inch pieces
  • 1/4 c. coarsely chopped fresh mint (less if you prefer – the flavor is strong)
  • 1/4 c. coarsely chopped cilantro
  • Twelve 6-inch spring roll wrappers

First, make the peanut sauce:

  1. In a small bowl, mix the peanut butter and hot water until smooth.
  2. Add the soy sauce, vinegar, honey, lime juice, salt, and pepper and mix until thoroughly combined. Set aside.
Next, prepare the tofu:
  1. Preheat the oven to 375 degrees.
  2. Whisk together the soy sauce, oil, and pepper.
  3. Drain the tofu sticks on a paper towel to remove excess water, then place them on a rimmed baking sheet or in a casserole dish.
  4. Pour the marinade evenly over each piece of tofu, making sure all sides are thoroughly coated.
  5. Allow the tofu to marinate for at least 10 to 15 minutes before baking.
  6. Bake for approximately 20-30 minutes, flipping the tofu sticks over halfway through baking. The goal is to get them golden brown on each side. Keep an eye on them; ours were finished in about 25 minutes but the original recipe called for 30 minutes.

(While the tofu is baking, you can prepare your veggies!)

Finally, assemble the spring rolls. This is where teamwork comes in handy:

  1. Fill a wide, shallow bowl with warm water. We used a frying pan, but a pie pan would be great too. You just need an inch or two of water.
  2. Take a spring roll wrapper and place it in the water for about 5 seconds, until it is soft and pliable.
  3. Lay the wrapper flat on your work surface. Place one piece of lettuce on the top center of the wrapper, making sure to leave a border on all sides.
  4. On top of the lettuce, arrange a few pieces of carrot and cucumber, a slice of tofu and avocado, a spoonful of bean sprouts and noodles, and a sprinkle of mint and cilantro. (You want the wrapper to be full rather than less, but don’t overfill it. You’ll get the hang of how much to include once you do one or two rolls.)
  5. Hold the fillings together with one hand and wrap it up like a burrito: start by folding in the sides, then roll the wrapper lengthwise around the fillings. You want to wrap it as tightly as possible around the fillings so that the roll stays together once you begin eating it. Press the edges of the wrapper together to seal it.
  6. Repeat the process with each of the remaining spring roll wrappers, and serve with the peanut sauce.


Territorial Mexican Food

The Mexican cuisine is very rich in taste, gritty and different everywhere because their cuisine involves food taken from every part of Mexico.

Mexico can be a described a Wonderhouse of spices and fiery food. The upper part is noted for meat and cheese.

Bajio district contains lots of rice and pork dishes whereas the south pacific district is known for growing huge quantity of bean stew pepper, chicken, and cheddar.

The southern area is usually known for corn and flavors. The gulf area predominantly is known for corn and vanilla.

Famous Mexican dishes

  • Pico de gallo is a wonderful dish with a blend of tomato, onions, cilantro, and peppers.It can be taken with different varieties of Mexican bread.
  • Enchiladas are tortilla rolls filled with either chicken, fish, potato, beans or different things.
  • Taco is the most famous thing in the Mexican cuisine. Tacos are of various types and can fill with a various type of fillings.