Nandos Peri Peri Pepper Sauces , Marinades, Grilling , Cooking Sauces and Peri-Peri Grinders TAUNT YOUR TASTE BUDS

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Nandos Home cooking marinades, sauces and recipes
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Peri-Peri Pepper Sauces Marinades Cooking Sauces Grinders Recipe Books Crate Gifts Peri-Phernalia
Cooking Methods Safety Trivia & Links Smokin'
Beef Poultry Seafood Pork
Defrosting
Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill
Marinating
Be sure to marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
Keep Cold Food Cold
When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler & perishables in a separate cooler.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent food-borne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.
Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180° F; breasts, 170° F. Hamburgers made of ground beef should reach 160° F; ground poultry, 165° F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145° F. All cuts of pork should reach 160° F. NEVER partially grill meat or poultry and finish cooking later.
Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served -- at 140° F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200° F), in a chafing dish or slow cooker, or on a warming tray.

Serving Safely
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

Safe Smoking
Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250° F to 300° F for safety. Use a food thermometer to be sure the food has reached a safe internal temperature.

 
Grilling Kebabs:
When grilling kebabs judge the cooking time of each item. Precook those things that will take longer then assemble the kebab and grill.


Keep meats moist
To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.


Use the same marinade as a sauce
 If you use the same marinade that you've soaked meat in as sauce, remember to boil it for a couple of minutes first to insure that any bacteria is killed off.


Grilling whole chilies
When grilling whole chilies be careful of the smoke. Chile smoke can burn the eyes almost as effectively as putting the Chile right in your eyes.


Grilling Vegetables
when cooking Vegetables on over an open flame presoak them in cold water for half an hour to keep them from drying out. If you're cooking vegetables with a thick skin, cut off ends to allow water to enter.
Evenly cooked sausage
to get evenly cooked sausage split it lengthwise, leaving the casing intact on one side. Lay it out flat on the grill, turning occasionally. Cook until done all the way through the middle. This will give you quickly grilled, tasty sausage without all the oil and fat.
Charcoal
Look for the basic type. Charcoals made with lighter fluid additives don't burn evenly or cleanly. So try to find charcoal without additives and that are not made by pressing sawdust and charcoal dust into cute little squares. When using lighter fluid to start your charcoal, let the fluid soak into the briquettes for a minute before lighting. This helps dissipate some of the lighter flavor avoid life-threatening flare-ups. To completely avoid lighter fluid invest in a charcoal chimney or an electric charcoal lighter.



Kissed by the African Sun
Smoking foods
For smoking foods, cook at a low temperature for a long period of time, covered.


Thinner pieces of meat
for grilling thinner pieces of meat, cook at high temperature and fast: grill on one side, then flip and cook the other side, directly over the coals.


Thick pieces of meat
If the pieces are thick, remove them to an area where they get indirect heat (not directly over the coals), so as to allow the inside to cook completely; partially cover to retain the heat. Most seasoned BBQ chefs rely on indirect cooking for the perfect piece of meat.


Sugar-based sauces
Apply sugar-based sauces at the end of cooking to keep from burning. Most traditional barbecue sauces contain sugar, corn syrup or tomato sauce, all of which burn quickly.


Keep foods from sticking
to keep foods from sticking, lightly coat the cold grill with oil before heating, or use a vegetable spray. It also helps to lightly coat the food surface with oil before cooking; just don't let any excess grease cause flare-ups.


Fire up the grill in advance
Charcoal needs time to become red hot, with a thin white ash coating. Gas grills also need preheating time: up to 15 minutes with the burners on high and the lid down.
Avoid flare ups
Cut the fat - avoid flare ups: use a drip pan and move foods away from the fiery area. Remove as much fat as possible before cooking and use lean grounds of hamburger or other ground meats.
Practice makes perfect
Each type of grill cooks foods differently, and each type of food needs different attention. If you're planning a barbecue party, start practicing a few weekends in advance to hone down your grilling technique. Try a chicken dish one day, a beef or pork one the next, and include vegetables on the grill too.
Marinating
Marinating adds flavor and tenderizes foods -- use an acid-based marinade that contains vinegar, lemon juice or other citrus juice. If you wish to use the marinating juices as a dipping sauce, be sure to cook them completely in a saucepan to avoid cross-contamination from any raw meat bacteria. Nando’s Marinades are high in lemon content.
Nando’s Peri-Peri Marinades
Place Chicken Pieces in a Zip Lock Bag. Add your Choice Nando’s Marinade PLUS Nando’s Peri-Peri Chile Sauce for desired heat. Place in refrigerator and Marinate, The longer you marinate the deeper and more intense the taste. Isn’t eating all about great taste?

Wood Suggestions
Beef -  red oak or 50/50 mix hickory and cherry. 
Chicken -  50/50 mix of apple and pecan wood, or  apple or /orange wood
Fish -  fruit woods.
Trout -alder ( Delicate)

Knives Tips - A sign of a professional is the care and choice of his knives
Never put good knives in the dishwasher!  Please have respect for any quality knifes you buy, and hand wash them.  Besides staying in better condition overall, they'll hold their edge longer.
Room temperature before grilling
Allow food to come to room temperature before grilling, but don't let it sit un-refrigerated longer than 20-30 minutes, lest you run the risk of food contamination.


Instant-read meat thermometer
Use an instant-read meat thermometer to determine if your food is cooked inside. There's nothing worse than overcooked, dried-out barbecue, or undercooked charred-on-the outside-raw-on-the-inside chicken.


Unleash your Inner Chef
Proper tools
Grilling is easiest and best with proper tools -- for both cooking and safety. Make sure you have a checklist of equipment and that all pieces are set out and accessible by the grill. This includes, oven mitts, tongs, basting brush, etc.


Timing is everything
Timing is everything: Don't make the grilled foods wait for the rest of the meal or the party. Once it's cooked perfectly, it's time to eat. Get your side dishes together, your table set and make sure your guests have their drinks replenished.

 
If you've  have any grilling tips or facts you'd like to share with us and other Nandocas, please send these to perihot@nandosusa.com
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You'll find Nando's Peri – Peri Pepper Sauces, Marinades & Cooking Sauces perfect on meat, vegetables,
pastas and seafood – but particularly tasty on chicken!

Kosher - Beth Din - South Africa   National Independent Halaal Trust   USA Chef's Award Seal   2007 & 2006 Fiery Food Show Award-Winning   2006 Zesty Best 1st Place   Peri-Peri HOTLINE 888-625-2657 You can buy Hot Sauces on our website with these Credit cards   2006 Zesty Best Award-Winner 2007 Fiery Food Challenge Awards 2007
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The Exotic flavors that have made Nando's African Peri-Peri chicken famous throughout the world have been bottled with passion into a variety of delicious Peri-Peri Hot Sauces, Marinade and Basting, Cooking and Grilling Sauces and Peri-Peri Grinders Rubs. Nando's Peri-Peri Pepper Sauces are a blend of African Peri-Peri (the African Birds Eye Chili), special herbs a dash of fresh lemon and a hint of natural garlic. You'll find Nando's particularly tasty on chicken the wings or the whole bird! The Afro-Portuguese ex peri-peri mented with African Piri-Piri in a variety of exotic Portuguese dishes. The dishes used ingredients like, chicken, beef, lamb, seafood, shrimp, fish, salmon, tri tip, pork, and vegetables. Nando's Peri-Peri Hot sauces are available in Extra Hot, Hot, Medium, Hot Sweet, Extra Mild Lemon, Sweet Hot, Wild Herb and Garlic flavors and in varying strengths or heat levels. Nando’s Peri-Peri Sauces make great gifts and are constant inclusions in Gift Baskets. Nandos Hot sauces are great on Burgers, Hotdogs, Eggs, Taco's and other fast food that need an enhancement of taste and Heat. The Peri-Peri Grinders make great Rubs and Grind on Vegetables, Roasted Chicken, Popcorn or just on the table. Everyone is invited to use and participate on Nando’s Hot Sauce Blog. Nando’s Peri-Peri Sauces are the proud sponsors of Scovie and the Fiery Food Show. Nando’s regularly wins awards from Chile Magazine, Zest Food, Fiery Foods and Scovie. The Nando's Cooking Sauces have No MSG, GMO are Kosher, Halaal and Parev making a healthy gourmet meal in 30 minutes while the Marinades and Basting Sauces  have No MSG GMO are Kosher, Halal and Parev turning every BBQ into a meal to be remembered. For your convenience we have included a section of free gourmet recipes which include deserts, Main Courses, Appetizers and Cocktail bar drinks. Also available by holidays, Hanukkah, New Years, Thanks Giving, Super Bowl, Superbowl, Halloween, Thanksgiving, Christmas, BBQ, All Natural, Kosher, Halal, No MSG, No GMO, Parev, and ADDICTIVE Peri-Peri Pepper Sauces come either extra hot, Medium, Hot or with Medium with Garlic. Marinades and Cooking Sauces are all with Medium Heat which will make every cook a gourmet chef. No Barbeque, Braai, BBQ, Grill, Rotisserie or Bar-B will ever be the same again.BQQ BBQ Barbeque tips and Techniques are available free which cover Safety, Smoking Buying, Pre-Heating, Direct Method, Indirect Method, Smoke Cooking, Rotisserie Cooking, Gas vs. Charcoal , Nando's Peri-Peri sauces, Marinades, Grilling and Cooking Sauces, T Shirts, Indoor Outdoor Cooking Books and Gourmet recipes are available at all better gourmet stores, South African Food Stores, British Stores, Health Stores, Natural Stores, Butcheries, Supermarkets and Online Stores Online Hot Sauce Web Stores, BBQ Stores. All Natural Hot Sauces all made with FRESH INGREDIENTS. WARNING ADDICTIVE the Portuguese explorers of the 15th Century invented Peri-Peri Grilled Chicken, Peri-Peri Hot Wings and Peri-Peri Prawns; no one has ever improved their Taste and Flavor. Peri-Peri Peppers are high in Vitamin A and C. KISSED BY THE AFRICAN SUN. Award-winners at Fiery Foods, Zesty Best, Scovie and the American Chefs Association. 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IT'S ALL ABOUT PASSION and TASTE not ONLY about HEAT. Anyone can make a hot sauce but not just anyone can make a taste that has created a following of 750 restaurants in 30 countries since 1987. WARNING-ADD TO OYSTERS AT YOUR OWN RISK (Extreme Aphrodisiac!)

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