Time to grill! The weather is warm and sunny, not extremely hot yet, and there is a cool breeze. BBQ is pretty universal across cultures, as all you really need is meat and an open fire.
The Democratic Republic of the Congo has some pretty simple, pretty delicious ways to prepare flank steak, brisket, or any piece of beef that benefits from slow, smoky cooking. To accompany that were some of the most delicious red beans and white rice, lemony mushrooms a little strange at first, but VERY tasty, and a white bread that was so delicious, most of the loaf was eaten before the meal was over!
Bon Appetit! French is the official language of the DR Congo. There is nothing quite like the smell of wood smoke and roasting meat. In the Southern United States that usually means a party. The good news about smoking BBQ is that, while difficult to perfect, it is pretty easy to do. How do you know where to start? For example, for heavier meats, like beef and pork, hardwood is recommended.
For more delicate meats, like chicken and fish, a lighter hardwood is suggested. Avoid using softwoods like pine and cedar. These woods are too resinous and can ruin the meat and your smoker. Many smokers have built-in thermometers. Use a food thermometer to determine the temperature of the meat or poultry.
Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker. Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. Step 1: In a large bowl, whisk together the crushed Maggi cubes, cayenne pepper, and oil into a paste. Using your hands, rub the marinade all over the flank steak.
