Barbecue the Greek way
I have taste grilled meats around the world. Before i will guide you to the various technologies (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes ) i will tell you about the Greek way. We Greeks like good food so i will start from the meat. Whatever the technology, the recipe and the sauce, if the meat is from a producer which feeds his animals the traditional way the taste will be superb. Period.
There is no equivalent of a natural rosen meat of beef ,lamp or pork. The taste is magic ! If you come for holidays in Greece you will see in the morning or in the afternoon the old lady with the two or three cows , or goats. These animals will be served in the local taverna. For this meat i am talking about. If we talk about the islands where the goats are drinking sea water and eating the local wild weeds we are talking about a superior quality meat almost presalted.
If you ever go in CRETE taste it, you will remember my words. In case you will visit northern Greece try local Veal stake. You can locate the good food where you will see no foreigners at all.
So lets move around Athens and check the best ones. One of the best barbecue tavern in Athens area is Telis in Evripidou Str.
Telis is the master of pork chops. This is his specialty. If you order for a plate you will notice about four to five pieces above fried potatoes. He is all day open and very economical also. Its a kind of fast pork steak food. It is a must taste since you visit Athens. Another must taste is Thanasis kebab souvlaki in Thision. It is mixed lamp and veal chopped meat over charcoals. You may eat a plate of four of them , with grilled tomatoes, or you might taste the traditional way in a pita. Any way its very difficult to eat only one. If you like hot papers ask them.
One more must eat souvlaki in Athens is LEIBADIA in kANIGOS SQUARE. There you can have the traditional pork souvlaki with all the village bread you can eat. They produce all day long so whenever you will be there you will taste it straight from the charcoals.
All around Greece we like to barbecue on charcoals. The device we choose must be proven in producing our favorite taste. Our meat are premarinated with olive oil, salt, pepper, origanon. During grill we add a little of olive oil-salt-origanon mix in order to produce the tasty smell, which gives this delicious aromatic taste to the meat.
The fire must be strong but not so strong to provoke fires under the meat. For this purpose we have a bottle of vinegar to extinguish it in case of. We add fresh lemon just before we consume them. We don’t take out the fat before we grill our meat because we like the taste of the smoked meat.
One more famous place for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not pass the bridge and miss the taste of this souvlaki. Thousands of people stop every day to taste this local delicacy.
White Barbecue Sauce – Gourmet Bbq Sauce At It’s Best
Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.
In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.
White BBQ Sauce is as synonymous with the state with Alabama as the legendary “BAMA” football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.
Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.
White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.
White BBQ Sauce Recipe
Ingredients:
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper
Directions:
Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.
