The Almaden Sonoma Chicken Coop is the best fast food restaurant in San Jose Ca.  The reason we say this is that you get a high quality meal (the kind that take 20 minutes to cook in any other restaurant) cooked to perfection in  seven minutes or less. The ability to do this took many years of operation to perfect.

The challenge was how do you create fresh, nutritious, un-processed food with no additives in a very fast and timely manner?  The obvious first part of the formula was to set up the kitchen using the latest and most advanced cooking stations that money could buy.  Next up was staffing the restaurant with high quality people.  To do this right we needed to hire a chef who understood the business model we were proposing and knew where the key players were to help us achieve our goal of having the best restaurant in the Silicon Valley.  The Chef we chose had many years of experience in all kinds of cooking environments and he also had a rolodex of names that we could call upon to help us fill the jobs that needed to be filled in the almaden catering services restaurant, which were many.  The next challenge for our lead chef was training our cooking staff. This job requires patience and leadership and knowing that the people that we have hired will all work as a team and take pride in knowing that they are a part of something that is really special. Our management philosophy requires that our mangers are teachers and leaders and do their utmost to empower their staff.  When you go that extra step to reward with positive reinforcement you get loyalty in return. We did not want a best family restaurant that had a reputation of having a revolving door of unhappy personal , as that is a sure fire way to put yourself out of business early and you certainly will not create the best restaurant in San Jose .

We also needed to find a procurement specialist who knew the ins and outs of vendor relationships and who knew how to get the vendors to understand what we were trying to do.  We needed just in time fresh food product. We did not want to take in large quantities of food and have it sit for one extra minute of time as that would lessen the quality of our food.  So we basically had to bend our vendor’s mindset into understanding that we were doing something special and that it would require a little more dedication on their part then they were use to providing the average restaurant operation.  Once we got a melding of minds on our philosophy the vendors found out that the extra effort on their part would pay off in steady business that continues to grow on a daily basis.  They knew that our success would result in the opening of more restaurants and that we could all enjoy the fruits of our labor together.

Today we enjoy a great relationship with our vendors and in turn we get the best quality food at really good pricing. For us this is key because now we can pass that great relationship to our customers in the form of great food at a fair price making us the Sonoma chicken catering menu best restaurant in San Jose.

Brooke Thom is an Author for Sonoma chicken coop Almaden The best restaurant Almaden. Sonoma Chicken Coop Almaden refers to Catering Businesses, best almaden restaurant, Best family restaurant Almaden Catering, Almaden Catering Supplies, Catering lunch menu.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/best-fast-food-sonoma-chicken-coop-restaurant-in-almaden-1008792.html

How long to bake bbq chicken?

2 x 4-5lb roasting chickens

Olive Oil

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a large spoon of black peppercorns.

Tend to your smoker once or twice during the smoking process and top up with wood chips as acceptable. Do not forget to add some additional water to the smokers water pan to ensure that your chickens are getting a light wet smoke across the whole cooking process.
How long to bake bbq chicken?
Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic refrigerator bags or tin foil and leave the birds to rest for around half an hour or so.

Now that the chickens had lots of time to soak up the flavours and rest, remove them from your wrap, and delicately pull off the tender beef and discard the BBQ chicken juices. A Weber Hazy Mountain or Big Green Egg are perfect smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as much you wish according to the amount of folks you’ve got to feed using the same recipe.

Cooking “low-and-slow” on your smoker or grill is the most effective way to go if you’re looking for the best tasting BBQ chicken.

Once you have took away the wings and legs, scrupulously cut along the breastbone of each chicken and cut it into some pieces to your liking. You must notice how tender the beef is as you will observe all the remaining moisture in the remaining moisture in the meat because your chicken to perfection. It is now time to serve the beef to your guests and like that tasty BBQ chicken taste.

So, how long to bake bbq chicken?
Preheat your stove to 350F. Use a pan that will comfortably hold the chicken pieces and lightly mist with a spray style oil or use a piece of waxed paper or toweling to oil by hand. Bake about 35 mins and remove from oven.

Put back in stove, exposed. After ten mins, remove and use the top of a pointy knife and check the thickest part of the breast to work out if it’s done; the juice should run clear. Place back in the cooker for another 10 mins or so. .

Are you looking for some professional BBQ tips?:
Guide - How long to bake bbq chicken

Jerry Frazier
34 years old. Living in New York.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/bbq-chicken-recipe-how-long-to-bake-bbq-chicken-992196.html

The Almaden Sonoma Chicken Coop is the best fast food restaurant in San Jose Ca.  The reason we say this is that you get a high quality meal (the kind that take 20 minutes to cook in any other restaurant) cooked to perfection in  seven minutes or less. The ability to do this took many years of operation to perfect.

The challenge was how do you create fresh, nutritious, un-processed food with no additives in a very fast and timely manner?  The obvious first part of the formula was to set up the kitchen using the latest and most advanced cooking stations that money could buy.  Next up was staffing the restaurant with high quality people.  To do this right we needed to hire a chef who understood the business model we were proposing and knew where the key players were to help us achieve our goal of having the best restaurant in the Silicon Valley.  The Chef we chose had many years of experience in all kinds of cooking environments and he also had a rolodex of names that we could call upon to help us fill the jobs that needed to be filled in the almaden catering services restaurant, which were many.  The next challenge for our lead chef was training our cooking staff. This job requires patience and leadership and knowing that the people that we have hired will all work as a team and take pride in knowing that they are a part of something that is really special. Our management philosophy requires that our mangers are teachers and leaders and do their utmost to empower their staff.  When you go that extra step to reward with positive reinforcement you get loyalty in return. We did not want a best family restaurant that had a reputation of having a revolving door of unhappy personal , as that is a sure fire way to put yourself out of business early and you certainly will not create the best restaurant in San Jose .

We also needed to find a procurement specialist who knew the ins and outs of vendor relationships and who knew how to get the vendors to understand what we were trying to do.  We needed just in time fresh food product. We did not want to take in large quantities of food and have it sit for one extra minute of time as that would lessen the quality of our food.  So we basically had to bend our vendor’s mindset into understanding that we were doing something special and that it would require a little more dedication on their part then they were use to providing the average restaurant operation.  Once we got a melding of minds on our philosophy the vendors found out that the extra effort on their part would pay off in steady business that continues to grow on a daily basis.  They knew that our success would result in the opening of more restaurants and that we could all enjoy the fruits of our labor together.

Today we enjoy a great relationship with our vendors and in turn we get the best quality food at really good pricing. For us this is key because now we can pass that great relationship to our customers in the form of great food at a fair price making us the Sonoma chicken catering menu best restaurant in San Jose.

Brooke Thom is an Author for Sonoma chicken coop Almaden The best restaurant Almaden. Sonoma Chicken Coop Almaden refers to Catering Businesses, best almaden restaurant, Best family restaurant Almaden Catering, Almaden Catering Supplies, Catering lunch menu.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/best-fast-food-sonoma-chicken-coop-restaurant-in-almaden-993514.html

The egg noodles really add the wonder to this homemade chicken noodle soup recipe. Homemade egg noodles are simple to make with our homemade egg noodles recipe and this chicken soup is guaranteed to delight your family.

With Chicken Egg Noodle are very popular but other types of noodles are sometimes used in chicken soup too. This is a delicious chicken soup recipe and is very good as an appetizer before an American meal.

Ingredients

1 Broiler Chicken or Large Fryer

6 cups Water

1/2 tablespoon Salt

1/4 teaspoons Pepper

1/2 teaspoons Crushed Fresh Sage

1/2 teaspoons thyme

1 Bay Leaf

1 large Onion, chopped

1 cup Celery, sliced

1 1/2 cup Carrot slices (optional)

Homemade Egg Noodles (see below)

1/3 cup Flour

2 cup Milk

1 1/2 cup Frozen Peas or 1 can Tender Young Sweet Peas (optional)

Preparation:

Rinse and drain the chicken. Place the chicken in a large pan, add water and salt, spices and herbs and bring to a boil. Reduce the heat and simmer. After 20 minutes, add the onion, celery, and optional carrots. Add potato chunks or rice if desired and if you are not using noodles. Skim the fat from the chicken broth and vegetables and discard.

Place flour into a small bowl or large cup. Remove about one cup of broth from the pan.

Add a little broth to the flour, stir the flour to moisten, and then add more broth a little at a time until the entire cup of broth is added, stirring after each addition to remove lumps. Slowly stir the flour mixture into the broth. Add the chicken chunks. Add the two cups milk. Bring to a simmer, stirring occasionally until the soup has thickened. If you are adding homemade noodles, flour from the noodles will further thicken the soup. For more details http://www.indomunch.com

i am a good man

Article Source:http://www.articlesbase.com/food-and-beverage-articles/tasty-chicken-egg-noodle-soup-988982.html

The 4th of July should be more than just an outdoor party or activity, boom it up for America.  Let’s start the morning by raising the American flag; it is Independence Day.  This is the day the Declaration of Independence laid the foundation for the US Constitution and nailed down the fundamental principles of freedom we still uphold to this day.  Show all friends and neighbors your allegiance to the United States of America.
  
Two hundred and thirty three years have passed since the United States declared its independence from Britain and from anyone else who threatens our beloved freedom.  It is not just that one year, 1776, that we are celebrating; it is for every year since that date which we maintain our freedom.  So lets’ celebrate with picnics, barbeques, and family gatherings.

As you are entertaining your guests on this precious day, enlighten them with some fun trivia about the Fourth of July.  Did you know that only two people signed the Declaration of Independence on July 4, 1776?  They were John Hancock and Charles Thomson.  The state of Massachusetts was the first to recognize this day as a Holiday in 1781 and the US congress waited until 1941 to declare it a holiday.  The government sure does move slowly.  The first anniversary was celebrated with fireworks and parades.  Today, most states outlaw fireworks and you need a permit to organize a parade, but we can still have our barbeque.
It’s time to spruce up grill and prepare for the day ahead.  Soon the guests will be arriving.  Items not needed nor wanted are balloons that only get caught in the trees or fancy paper stuff all around your yard creating a cheap atmosphere; instead we need the true and distinctive look of America at its best.  It does not have to expensive to impress your guests.  It is the quality and thought provoking medium of your decorations that will empress.  What you’re looking for is items of class and functionality that will set you apart from the rest.

What I have in mind is a functional decoration depicting the United States in its inception.  This is, of course, coasters and coaster holders richly engraved with scenes from the Revolutionary War, the Old North Church, and of course, the Old North Bridge.  Paul Revere’s Ride is always a hit.  These coasters can be designed with engraved pictures of early Americana and include saying such as “One if by Land, Two if by Sea” or “The Red Coates are coming.”  Everyone knows what that means.  Then you can sit back and relax as the conversations begin from the first guest to the last.

Any old drab coaster will not be very impressive.  I prefer to use cork coasters.  They are light weight, slip resistant, absorbent and easy to clean.  If you wish to spend a little more money and really get lavish; the black marble coaster will really catch the eye of the most unscrupulous observer.  Let’s not stop at the coaster itself.  It’s the picture and words will grab the attention.
The picture must clear and crisp.  I find that laser engraved pictures can produce dramatic results.  The image is burned into the cork or marble surface and will not rub off or wear off and can be very detailed.  Then the words come into play.  Choose an Independence Day getting phrase such as “The Old North Church,” or “Paul Revere’s Ride,” or even “Independence Day - 2009.”  Whatever phrase you choose, the wording should complement the picture.

In conclusion, the theme on your coaster must match the theme of your party.  This is true not only for the fourth of July, but for all celebrations.  If you are having a fund raiser for breast cancer, you would choose the appropriate logos and sayings attributed to the cause.  Religious gatherings are great; include biblical pictures or quote different Psalms.  If you are having relatives over for an outdoor barbeque, funny pictures of hotdogs or chips on the run might work.  Once you start thinking, the possibilities are endless and rewarding.

The author’s website has examples of just such coasters and coaster holders.  Take a look at the true beauty of these coasters and let your mind start to wander.

Remi Callens Frontier Technology, Inc.

Unique custom laser engraving.

http://frontiernow.com

http://frontiernow.com/Personalized-Coasters.html

Article Source:http://www.articlesbase.com/food-and-beverage-articles/celebrate-the-4th-of-july-barbeque-in-style-983849.html

Long before the advent of charcoal briquettes and propane people were cooking their meals over wood fueled fires.

From the days of cave-men to less than one hundred years ago wood was the fuel of choice when it came to cooking. In this modern age we are constantly looking for a faster, cleaner and easier way to do everything, including preparing our meals. This has led to the development of bigger accessory laden gas fueled grills lining the isles of home improvement stores and showing up in our backyards.

But for the barbeque purists out there nothing tastes quite the same as preparing their favorite barbeque dish over a wood fired grill.

Why is this? What could possibly work better then the latest and greatest in barbecue technology?

Depending on the type of wood used the “Grill-Master” (that guy who hovers over the grill creating barbecue master pieces) can create flavors in the meat, poultry or fish that just cannot be had over a more modern gas fueled grill. This flavor can further be adjusted just by the amount of wood used, how hot the fire is, and how much smoke the meat is allowed to marinate in.

There are several types of wood fired barbeques on the market today. They are sometimes referred to as smoker grills. The offset firebox is the one most of us are used to seeing. These come in all sizes, from small family sized units to large trailer born monsters capable of feeding several hundred people.

The distinguishing characteristic of the offset firebox is, well the offset firebox. Set off to the side and slightly below the main cooking chamber is the firebox. This separates the food from direct heat and allows for a nice slow cooking temperature.

The bullet style smoker is not actually a smoker but more of what is called a cold smoker or water smoker. They use a pan of water between the heat source and the meat, thereby blocking any direct heat that would cause any overcooking. In a sense they are not really considered a barbecue because of the way they work.

The main chamber cooker is the third type of wood fired barbeque. These are barrel shaped and allow the fire to be built off to one side with the meat offset from the wood allowing for an indirect cooking method. You do need to be careful with how large of a fire gets built because there is no physical separation between the heat source and the meat. The fire need to be kept small and tended in a timely manner throughout the cooking process.

Of course all this is a moot point if you do not select the right type of wood.

For a wood fired barbecue nothing works better than a fruit bearing hardwood such as oak, hickory, pecan, maple apple and of course from Texas mesquite.

Do not use softwoods or the wood from evergreens or conifers. Aside from burning at a lower temperature they are loaded with sap which will leave a bad taste on anything you cook.

Cooking meat over a wood fire has been something humans have been doing for thousands of years. With the newer and more modern wood barbecue smokers on the market today it is possible for just about anyone to enjoy real wood fired barbecue.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips and trick about wood fired barbecues visit his web site Backyard Barbeque.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/cooking-with-a-wood-fired-barbecue-952127.html

The world of competitive eating began with a good old-fashioned pie-eating contest. Watching other people consume large amounts of food in short periods has always been an enjoyable activity. However, in the modern world, competitive eating has risen to the rank of a televised sport. Competitive eating also has it’s own world circuit of events, presided over by an international governing body.

The food of choice in these competitive eating events is usually fast food or desserts. The most iconic image of competitive eating is surely ‘Nathan’s Hot Dog Eating Contest’. This contest is an annual holiday tradition that is held every year on July 4. This event is a part of American history as it has been help almost every year since 1916. The event takes place at Coney Island. Takeru Kobayashi, a skinny Japanese man, has dominated this event. He was the champion from 2001 through 2006, eventually being dethroned by a man named Joey Chestnut.

However, the heart and soul of competitive eating still lies in the old fashioned contests that take place at family gatherings and other fun events. These occasions allow individuals to bond with one another and have a little fun in the process. Jerky is the ideal product to use when throwing together an impromptu jerky eating contest . Jerky is easy to transport and can be carried in large quantities to the desired location.

So remember to pull out the jerky at your next picnic or family event, and see who can gobble down the most strips. However, do remember that eating in this manner can be hazardous. All individuals taking part should be responsible and know when to stop.

Author is a renowned chef in Australia. He has authored many cook books and starred in food network television programs. www.mrspalmersjerky.com

Article Source:http://www.articlesbase.com/food-and-beverage-articles/beef-jerky-eating-competition-949596.html

There is nothing that says you take your grilling seriously quite like a barbeque pit.

If you want to feed a small army with a heaping helping of barbeque then a barbeque pit is for you. Anyone can use one, from your grill crazy neighbor down the street to people who cook barbeque for a living. You can get one in any shape, size or price range; it just depends on your needs. There is nothing you can’t barbeque on them, except for perhaps a whole cow, but there is probably one out there that can handle that as well.

Not everyone understands what a barbeque pit is.

A charcoal filled pit slow cooking a pig all day is what most people envision. Now while that is still a barbequing method that works today, the modern barbeque pit, as most people from barbeque happy parts of the country know, is a modern marvel of grilling magic.

In the hands of a skilled griller a barbeque pit will produce mouth watering meals time after time. The barbeque pits on the market today are built well and can take thousand degree temperatures with ease.

You can keep your barbeque pit in tip top shape for many years if you follow these few tips.

1. Before you fire up your barbeque pit for the first time it is a good idea to coat the inside with cooking oil. If you look you can find oil made just for barbeque pits.
2. Once you have a nice coat of oil on the inside of your pit make a small fire in its center and let it heat the pit and the oil until it has burnt out.
3. After about two hours your barbeque pit will be properly seasoned and you can start barbequing.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips and trick about barbeque pits visit his web site Backyard Barbeque.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/barbeque-pits-the-ultimate-bbq-experience-948141.html

The smell of charcoal burning and tasty treats being cooked outside is starting to fill the air across the UK as more and more people start lighting their summer barbecues. A barbecue is a great way to celebrate summer and to throw a summer party. As it is outside there is often less clearing up afterwards and it is an ideal way to stay outside a bit more than usual and enjoy the rare patches of clement weather. But what is good to drink at a barbecue – what type of wine works well and are there other drinks that are especially suited to the meat based highly sauced often a little charred food that comes off the barbecue.

As a good rule of thumb when it comes to barbecue wines, look to the great barbecuers of the world - the Americans, the Argentineans, the Australians and the South Africans. These wines are often richer than their European counterparts due to the increased ripening time and therefore go really well with richer foods – so when barbecuing there is no need to hold the sauces or forego that chilli in the things that you are serving as there are some fantastic wines that will work really well with this kind of food

White Sines

When it comes to white wines to serve at or to take along to a barbecue it a regular Chardonnay is perfect. No need to go for a top of the range wine – subtle flavours will not be enhanced by barbecue food. In fact a chardonnay is even better when it is a blended wine as then you get a bit of a tropical taste to the flavour which really goes well with grilled food. Australian wine is often blended so look out for that. If you are mainly barbecuing fish you might be better with a new world Sauvignon Blanc as this has quite a sharp flavour which works well with oily fish or seafood. Sauvignon Blanc again is probably best from Australia as a barbecue wine but there are also some good varieties from Chile and South Africa which will also make your barbecue go with a swing.

Red Wines

When it comes to red wines that work with barbecue food again look to the new world. Look at countries which have a big steak tradition as their red wines will be perfect with a meat based barbecue. One word of warning though, be careful not to choose wines that have a rich oaky flavour as this will overwhelm your senses. The ideal wine is one that has been made from very ripe fruit and so again Australian wines are ideal – however look out for wines from South Africa and Argentina too

If you want something a little different why not make your own wine cooler. A big jug of wine fizzy water ice and fruit makes a great cool drink to serve and also as the water minimises the alcohol content you won’t feel any worse for wear for drinking it.

Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. For more information visit Laithwaites.co.uk

Article Source:http://www.articlesbase.com/food-and-beverage-articles/barbecue-wines-948440.html

As the weather gets warmer many of us turn our thoughts and stomachs to that great past time, the barbecue.

We all know there is that time of the year when suddenly the mouth watering smell of someone barbecuing begins to waft across the neighborhood. And with almost limitless choices, such as, steak, chicken, pork, ribs, hamburgers, hot dogs, shish kabobs and anything else you can think of, to throw on the grill the tasty goodness can last all summer long.

The nice thing about firing up the barbecue is that it takes minimal effort and little cleanup to have your favorite food cooked and served. Most of the food cooked on a barbecue just needs to be thawed, maybe marinated a few hours before and then slapped on the grill for that smoky great taste.

Now that doesn’t mean that the food will cook itself. You need to monitor your food closely because a barbecue will cook your food quicker and you have to keep an eye out for flare ups and hot spots which can cause the food to cook unevenly.

This is particularly true when it comes to using a charcoal grill which can burn food quickly if not monitored closely. With charcoal grills there is also the chance of starting a fire somewhere you may not want one because of the hot ash and embers that fall out of the draft holes on the bottom of the grill.

The nice thing about using a barbecue, whether it’s a gas grill or charcoal grill, is that the techniques used are pretty universal when it comes to cooking your food.

Do be aware that different grills will cook differently so there may a learning curve of just getting used to a grill when you first start out. There is a plethora of information and references out there for first time barbecuer. You can buy hardbound books filled with recipes and tips, or download digital e-books that contains the same, or even search the internet for tons of free recipes and advice on all things barbecue. With any of these resources you can become a seasoned grill master in a relatively short time.

Everyone who barbecues has their own opinion on what type of barbecue is best. The traditional charcoal barbecue grill and the more modern barbecue gas grill are the two best selling types of grill today.  Aficionados of the charcoal grill continually espouse the classic smoky barbecue taste that a charcoal grill brings while those who favor the gas barbecue grill enjoy the ease of use and controllability of the gas grill.

No matter which one of these barbecues you choose you are sure to enjoy them for years to come.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more information about barbecue grills visit his web site Backyard Barbeque.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/summertime-says-barbecue-942583.html