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www.bbq-directory.com I am doing one of my favorite recipes. I decided to cook outside on the BBQ Grill. This time I also had some fresh asparagus so i am making Chicken, Leeks, Asparagus and Cream.Leave us a comment below to let me know what you thought about the video.

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My recipes: www.youtube.comLeave a comment below to let us know what you thought about the video.

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RECIPE – Vegan Campfire Stew The Vegetarian Librarian www.veglib.com 4 vegan Italian sausages 4 potatoes 2 cups green beans 3 carrots 3 portabella mushrooms 1 green pepper 4 cloves of garlic 1 15 oz. can of diced tomatoes Create a campfire or heat up your grill. Or preheat your oven to 400 degrees. Make a four large foil packets. Chop potatoes, mushrooms, green pepper into 1″ chunks. Cut 1 slices of carrots and sausages. Remove ends of beans. Peel and chop garlic into large pieces. Drain tomatoes. Mix all ingredients together in a large bowl. Add salt and pepper. Divide evenly among the foil packets and seal them tightly. Cook on a grate over a campfire or on a grill for about 30 minutes (until potatoes are soft enough to eat). If you’re staying inside, they’ll take about 50 minutes in the oven. You can use store bought vegan sausages or make your own. We used this recipe from Everyday Dish TV www.everydaydish.tv … now a staple in our kitchen. The video was filmed in January 2010 on a frigid 10°F evening in Humboldt Park, Chicago. Our friends Jessi and Patrick were screening their video installment, proximity: the closeness of apartness, on a giant screen through the front windows of their apartment. We decided to turn the screening into a camping outing/bbq. Watch as our cheeks get red and our fingers go numb.Leave me a comment below to let me know what you thought about the you tube video.

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The most ambitious book yet by Americas bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take Americas passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, “Everything tastes better grilled.” In addition to the recipes the book showcases inventive ways to use the grill: Australia’s Lamb on a Shovel, Bogota’s Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and …Leave us a comment below to let us know what you thought about the you tube video.