Pork Roast BBQ – quick, easy to make a delicious garlic flavor cooked on the BBQ
www.ManfreedintheKitchen.com Manfreed demonstrates how to put garlic clove into a pork loin roast and wrap it in foil with slices of lemon and a sprig of Rosemary. Put the Pork Loin on the BBQ and cook over medium heat until juices run clear. You kids, beginning cooks and new cooks can prepare and cook this delicious, nutritious pork loin. Your family, friends and relatives will ask for this simple to make, tasty pork loin roast. Please enjoy more easy to prepare roasting recipes on http
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Enjoy the delicious, homemade flavor . . . Manfreed
Good question . . . the shiny side reflects heat away so use this side to cook more slowly . . . the non-shiny side will absorb more heat and cook a bit quicker . . . the pork is cooked when the juices in the pork run clear . . . also the heat of your BBQ and how close to the heat the meat is will affect the cooking time . . . please enjoy more BBQ recipes . . . Manfreed
Definitely a joy to read, Feb 22 2007
Having the Betty Crocker and Fanny Farmer cookbooks on my shelf, I find the encyclopedic 3500 recipes in Joy of Cooking to be a helpful addition to my cookbooks. The tone is fun, the different categories are full of variations, and the classics are all there.
There are lots of great recipes, although I recommend that you take a look at the style of their layout before purchasing. Overall, from the dozen or so that I have prepared in the month of owning the book, there have been no duds or mistakes on my part. You can find a recipe for nearly any dish that you can think of preparing.
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Cook up some classics!, Aug 5 2007
Originally a self-published book in 1931, and no less than nine revisions later, this thick volume of recipes (it’s got to be at least 3 inches thick) is a great addition to anyone’s cook book library.
But wait! This book is not merely just a collection of recipes- although with 4000 classic recipes and an additional 500 new ones, that would make it worth buying alone. No, this cook book stands heads and shoulders above the rest because its what I call a “teaching” cook book. It contains recipes for just about every dish or food category you can think of which are arranged in various sections throughout the book. Then, at the beginning of each chapter, there is a kind of introduction which goes into detail about that category. For example, the section on grains starts off with an almost encyclopedic explanation of the types of grains, their anatomy, how to combine them, and so on.
A handy, informative cook book with plenty of choices, there is sure to be something for everyone and even healthy eaters will find a great section on what makes up a healthy diet, how many calories you need, etc. Also recommend The Sixty-Second Motivator for readers who need more motivation to eat healthier and have trouble changing their diet habits.
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Must Have, May 13 2012
We have had this book since we got married (16 yrs). I am getting a replacement because our old one is dog eared and falling apart. You can have as many cook books as you like, but EVERY kitchen should START with this one. Anything and everything you would want to know at every possible level – how to carve a chicken, how to pick one, how to truss it, etc. Nutritional composition of various foods. Of course it also has THE classic or standard recipe for just about everything you have ever imagined ocooking or ever will think about. You can add your own variations as you choose, but it is an invaluable starting place.
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