What is BBQ? The Top 4 Definitions of “BBQ”- Part 2

By Chef Mick Brown

Courtesy of http://www.BBQCateringConfidential.com (via http://www.BBQRESCUES.com)

This was originally written in 2014 for my big “BBQ Made Easy” Cookbook. Much has happened since then. Hopefully, it will help put ‘All Things BBQ” into better perspective for you. Since my Food Network appearance, and with the growing international popularity of BBQ RESCUES!, this is the perfect time for an Update. And Yes, that Cookbook Project is officially back on track. Stay Tuned…

#bbqprok

Upscale BBQ Pork Roast I had at La Petite Cour restaurant in Paris, France.

What is BBQ?

Have you ever considered where the phrase “BBQ” comes from? When you think about it, this could one of the World’s Greatest Mysteries. How did the word “BBQ” spread across the planet? Could it be that- among international languages- it is easier to say “BBQ” to describe tasty food? The all-inclusive term is used regionally around the United States, and in countries all over the world. I could write volumes to describe the million different styles of Grilling and Smoking Food. However, the most common ways food considered BBQ is prepared around the world can be put into 4 Simple Categories.

#bbqgrill #puertvallartamexico

Checking out a sidewalk Mixed Grill at a BBQ Restaurant in  Puerto Vallarta, Mexico.

 The Top 4 Ways the Word “BBQ” is Used:

1. Seasoned Foods– Many of these come nowhere near a Grill, but are seasoned with Dry Rub mixtures that possess familiar sweet and smoky flavors; i.e. BBQ Potato Chips, Pork Rinds, Sunflower Seeds, etc…

#bbqchips

BBQ Seasoned Sweet Potato and Veggie Chips.

2. BBQ Sauces– They come in a wide variety of flavors and colors all over the world. Most are commonly used to coat Grilled or Smoked foods. Many are also added to Broiled, Baked, Slow Cooked and Fried Dishes; or as Condiments (for French Fries, Baked BBQ Chicken. Fried BBQ Chicken Wings, Slow Cooker BBQ Pulled Pork, etc…)

#bodeans

Loved the Texas style Homemade BBQ Sauces at Bodean’s BBQ in London.

3. Grilled Foods– There are a vast array of cooking styles and techniques that people consider Grilling. From using a Griddle, to a Grill Pan, charring food in a Skillet or Wok, Stovetop and Countertop Grilling Devices. Of course, there is plenty of Outdoor Grilling with Open Flame, on a Grill or in a Pit.

#MoroccanGrilledChicken #MomosLondon

Moroccan style Grilled Chicken with Couscous and all the Trimmings we had at Momo’s in London.

4. Smoked Foods– For some people, food isn’t BBQ unless it has been infused with some form of smoke flavor. This can be done with Liquid Smoke, Wood Chips, Wood Chunks or cooked in a Wood Burning Oven, Terrine or Pit.

#smokedribs

Smoked Ribs are very popular at The Joint restaurant in New Orleans.

Of course, there are many exceptions. For some reason, when it comes to Vegetable and Seafood dishes, people tend to refer to them as “Grilled” or “Smoked”, as opposed to BBQ. This is true even when they are cooked using the same techniques as the Meats. The popular dish BBQ Shrimp in New Orleans is sautéed in a skillet and served with a pan BBQ Sauce. A big food chain in Korea is called BBQ Chicken. For them, the term “BBQ” stands for “Best of the Best Quality. While Grilled Chicken is on their Menu, the chain is best known for Fried Chicken. Go Figure…

I probably end up eating something from each of the 4 Categories of BBQ at least every week. Sometimes I get the “Quadruple BBQ Crown” all in one day. Feel free to share your Thoughts or Experiences with foods from The List. We’d be especially interested in seeing your BBQ Photos from around the world.

Until next time, Eat and Be Well.

___________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (Season Finale). He is also author of web blogs  The Adventures of Tastee BQ and  BBQ Catering Confidential. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@TasteeBQ.com

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All Natural/ Organic BBQ Grilling Class Comes to Los Angeles

#bbqchicken #grilledvegetables

BBQ Chicken with Grilled Seasonal Fruits and Vegetables.

By Mick Brown

Could this be a first for The City of Angels? The first ever all-natural, organic group BBQ gathering since the Paleo Age? Maybe not, but there will be fun to be had, Grilling to learn and delicious Food for the tasting. A few slots are still available for my first-ever Grilling Workshop at The King’s Roost, in Silver Lake. Following years of doing mostly Private Lessons and occasional Group/Event Demos, a class is finally being offered to the public. The King’s Roost is known as L.A.’s “Urban Homesteading DIY Center” so this Workshop with focus on Organic and All Natural BBQ Techniques and Recipes.

#ChefMickBrown #bbqcatering #cateringlosangeles

Grilling Veggies while catering Corporate Picnic in Griffith Park.

After winning Grill Master on Cutthroat Kitchen (Food Network) things have started to slowly pick up for me. You may have heard that we catered at the former Beatles’ Mansion last Summer, as well as several well-attended Private Events. Then last month, we were featured on Bravo TV, on the Season Finale of Vanderpump Rules. We catered the Engagement Party at the famous estate (Villa Rosa) of Beverly Hills Housewife Lisa Vanderpump to celebrate the long anticipated engagement of Katie and Tom.

#tasteebqgrillingco #bbqcatering #losangeles

Online Still from Vanderpump Rules. Smoky Caprese Salad Skewers were a prelude to BBQ Buffet.

I am also getting on track with my new project BBQ RESCUES! It has gained thousands of followers on Facebook and views on the Youtube BBQ RESCUES! TV Channel. There are also a few podcasts available on Apple iTunes and at the BBQ RESCUES! Blog Talk Radio website. The purpose is to reach out to new and developing Grillers, to share some of the “Secrets” to making great BBQ. I am forever indebted Randy Hill (one of my Cutthroat Kitchen competitors) for staying in touch and helping out with the Radio Show whenever asked.

Things are also picking up on the Catering end. I just completed filming my first shoot as a BBQ Food Stylist for an International Commercial. [Will get you details soon.] Also, we have been selected to BBQ for the Santa Monica Police Department’s 120th Anniversary celebration. The Cookout will be held in May, and they are expecting around 500 Policemen (including Family and Friends). We have already added Kingsford Charcoal as a Sponsor, and I hope to include a couple of more soon. Finally, this month, my first ever in-depth interview with Keith Kurlander debuted online at Parkbench/Los Feliz (link below)

Regarding the Workshop… actually, “All Natural” and “Organic BBQ” are about lessening the effect of chemicals and pollutants that can sometimes be by-products of Grilling. We will use recycled paper, untreated wood, and all natural (chemical, hormone and preservative free) ingredients. Class Participants will not only cook Healthier BBQ, but they will learn how to make it taste more delicious than most of what is being offered out there Commercially.

If you will be in or around Los Angeles this Sunday (April 24, 2016), check out the website to see if Tickets are still available (link below). We also have a few slots reserved for Press and Food Bloggers, you can still contact me to confirm if you want to attend. Looking forward to all of us making our Best BBQ Ever(!) this coming Summer. Another Class may be added in time for the Memorial Day Holiday. Until next time, Eat and Be Well.

Grilling Class with Chef Mick Brown- Sunday April 24th, 2016- 10:00 am to 1:00 pm. Meets at King’s Roost, 3732 W. Sunset Bl., LA 90026. Limited Parking Available; enter driveway next to 3730 Sunset. (in Back).

Ticket/Info Website: https://squareup.com/store/kingsroostLA/item/april-am-pm-grilling-w-chef-mick-brown

Press Release: https://www.prlog.org/12550047-organic-bbq-grilling-class-hatches-at-kings-roost-in-los-angeles.html

________________________________

Mick Brown, is Chef/Caterer and General Manager at Tastee BQ Grilling Co. With over 30 years Grilling Experience, he teaches Private BBQ Lessons to Individuals and Groups. In 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). As a Blogger, he is Author of “The Adventures of Tastee BQ” and “BBQ Catering Confidential”. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. He founded California Gold BBQ Rubs in 2013, which now offers Gluten Free, All-Natural HEROIC! BBQ Rub in local retailers and on Amazon.com.

LINKS-

The Kings Roost website http://www.kingsroost.com/

Cutthroat Kitchen “Grill or Be Grilled” (Youtube $1.99)

https://www.youtube.com/watch?v=eEsVRWGLK7M

Cutthroat Kitchen “Grill or Be Grilled” -Alton’s After Show  http://www.foodnetwork.com/videos/sc/cutthroat-after-show-grill-0231539.html

Vanderpump Rules ‘Push Comes to Shove” http://www.bravotv.com/node/1107181

BBQ RESCUES! website https://bbqrescues.com

Tastee BQ Grilling Co. website http://tasteebqgrilling.com/

Interview with Parkbench by Kurt Kurlander  http://parkbench.com/usa/california/losangeles/losfeliz/blog/chef-mick-brown-g-m-of-tastee-bq-grilling-co-some-of-the-tastiest-bbq-in-los-angeles

 

 

Grilling Cherry Smoked Bologna Sandwiches With Weber and popchips on the 4th of July

Courtesy of http://www.bbqcateringconfidential.com

#grilledbolognasandwich #smokedbologna

Cherry Smoked Bologna Sandwiches make the perfect Appetizer alternative to Pigs in Blankets. They taste better too!

Ready? Set? Going into this July, life is leading to new and unexpected directions. The most exciting new thing is taking my Private Grilling Lessons public with an online Blog Talk Radio Show called “BBQ RESCUES!” [Yes, as if I needed to add yet another project.] The show will include Interviews with Food and BBQ Experts, cover Grilling Topics, plus Questions and Answers with people for BBQ Help. I will also do on-location reports while teaching Grilling BBQ Lessons. The show will premiere Live on July 3rd at 10:00am and have a taped Encore presentation on July 4th. Each show will be made into a podcast, available for download on iTunes. Who knows, someday someone may want to bring BBQ RESCUES! to Live TV. You never know…

#LynnChen #MickBrown

Lynn Chen of The Actors Diet Blog with Chef Mick Brown at the popchips/Weber BBQ Boot Camp in Los Angeles. http://theactorsdiet.com

The other development this 4th of July is quite shocking. Something I thought would never ever happen… After over 30 years of Grilling, I am now the owner of a (Gasp!) Gas Grill. I know traditional Grill Masters from Texas to Louisiana are shaking their heads in disbelief. It’s like waking up with a one-night stand that you don’t remember taking home. I allowed the Gas Grill to sit in my Dining Room for a few days before I dared take it out and assemble it.

#weberq1200 #qwithcolor

After over 30 years of Grilling, my very first Gas Grill arrives courtesy of Weber/popchips.

It all started when I accepted a generous offer from popchips and Weber Grills to attend a special BBQ Boot Camp earlier in June. It was a really nice event. I got to meet interesting Reps from both companies as well as some of the most seasoned Bloggers in the West. The event’s topic was “How to Make the Perfect Burger” which, oddly enough, is something I sometimes struggle with. I teach Grilling Lessons and cater amazing Burgers all of the time. But my technique has always been to measure freshly seasoned Beef into equally sized balls, then smash them into somewhat equally sized patties. At the Boot Camp, I met the Weber Burger Press. This contraption can help you make each Burger equally perfect. Who knew?

#weber #burgerpress

Tired of frozen “Hockey Pucks”? Now you can make fresh perfect Burgers with the Weber Burger Press.

Not to neglect popchips (which are branded with a small “p”), our relationship has been a long revolving drama. Since they first hit the shelves a few years ago, I have been obsessed with Barbecue popchips and their Sour Cream and Onion cousins. I never gave Sea Salt popchips a second look, until recently deciding to use them in a new Recipe- Superfood Smoked BBQ popchips. This flavor will not be coming to stores anytime soon, so check out the Recipe at the end. Also, popchips is introducing two new flavors: Crazy Hot and Cinnamon Sweet Potato. I have yet to solve the dilimma of how to put aside a bag of popchips without finishing them all. Fortunately they are Calorie Friendly, because I am seldom able to accomplish this feat.

#weberacademy #popchips #

My Weber Pressed “Perfect Burger” with BBQ popchips at the BBQ Boot Camp.

So the latest addition to my Grill Collection is a parting gift from the BBQ Boot Camp, my own Weber Q 1200. As part of their “Q with Color” campaign I got to choose from a cool palate of hues and decided on Orange. Why? I’ve always thought that odds of me ever owning a Gas Grill were about the same as someone making an Orange Grill. It is no secret that I have been part of Team Charcoal since I started learning about Grilling at age 6. However, I am no stranger to Gas Grills. In fact, most of my Private Grilling Lesson clients are people who want me to show them how to make food from their Gas Grill taste like “real” BBQ.

#weberq1200 #qwithcolor

The Weber Q 1200- my very first Gas Grill took about 1 Hour to assemble. It’s debut on my BBQ Patio.

The secret is simple, yet profound: Smoke. No I am not talking about the black billowing clouds that flair up when the grease meets the heat. I am talking about intentionally adding the sweet scents of Hickory, Mesquite, Cherry, Applewood or Alder to your Grilling. This can be easily achieved by using Wood Chips or Chunks with Charcoal. Some serious Grill Masters skip the Charcoal altogether and cook with Redwood Logs and the Smoke is a natural byproduct. My Private Grilling Lessons usually include figuring out how to make the Smoke linger, because many Gas Grills come with Smoker Drawers or Chambers that simply don’t work.

#weber #grillspices

Three varieties of Weber Firespices.

There are more ways than to sundown to add Smoky flavor to your cooking. Check out my previous post 6 Easy Ways to Get Your “Smoke-On” at Home. In honor of my BBQ Boot Camp hosts, this week I will be using Weber’s prepackaged Wood Chip tins called Firespices for my 4th of July Recipes. Note- you can also buy Weber’s Wood Chips or Chunks loose in bags. For smaller batches of Grilling you can open your Firespices tin and take half of the chips out before soaking them.

#popchips #heroic #californiagoldbbqrubs

Sea Salt popchips with HEROIC! by California Gold BBQ Rubs

Of course, it’s fine to cook your regular 4th of July Recipes for BBQ Chicken, Ribs, Hot Dogs and/or Burgers. This year, why not thrill your Guests back to childhood by making them Cherry Smoked Bologna Sandwiches with Smoky Mayo. They can be served as a main Entree or cut into Appetizer Bites. I plan to take some to my local Holiday party as a special treat. You should try them at yours. Either way, have a Happy 4th of July. Until next time, Eat and Be Well.

#smokymayo #heroicrub #californiagoldbbqrubs

Easy 2 Ingredient Recipe: HEROIC! by California Gold BBQ Rubs and your choice a Mayo makes for a delicious spread.

SMOKY MAYO

1 Cup Mayonnaise (can be Low Fat, Organic, or with Olive Oil)

2 Tbsp your Favorite BBQ Rub (I suppose Weber Grill Mates Rub is OK, or use HEROIC! Rub which is Gluten Free with no added Salt or Sugar).

Mix BBQ Rub into Mayo until blended evenly, then cover and refrigerate.

#popchips #heroicrub #californiagoldbbqrubs

Sea Salt popchips dusted with HEROIC! are already good enough to eat. They take on more magic when smoked for a few minutes.

As popchips are already Gluten Free, these Recipes can be made with Vegan or with GF Bread and other products. For Vegetarian version use Tempeh and Vegan Cheese. Recipes are written for Zone Grilling. Please note- The Weber Q 1200 doesn’t have Zones, but Recipes came out great, anyway.

HEROIC! seasoned popchips smoking on the Grill. One thick seasoned slice of Onion to make a fresh Grilled Onion Dip.

HEROIC! seasoned popchips smoking on the Grill. One thick seasoned slice of Onion to make a fresh Grilled Onion Dip.

#popchips,#heroic #bbqrub

HEROIC! Smoked Superfood BBQ popchips with Grilled Onion Dip.

SUPERFOOD SMOKED BBQ POPCHIPS

1 bag Sea Salt popchips

2 Tbsp HEROIC! (or you can make your own Rub with any dried combination you have of Smoked Paprika, Garlic, Red Bell Pepper, Onion, Turmeric, Cumin, Cinnamon, Thyme, Fennel, Allspice and Nutmeg).

1 pack Cherry Weber Firespices (also to be used in Main Recipe)

Optional- 1 Thick Slice of Onion and 1/2 Cup Sour Cream to make a Smoky Onion Dip (plus optional sprig of Parsley)

Instructions-

1. At least a Half Hour before Grilling immerse Firespices in a bowl or Ziplock bag of Water.

2. Fire up Gas Grill (or Charcoal) to High on one side of Grill. Leave other side of Grill turned off.

3. Use a Foil Tin (or make Aluminum Foil bowl) to mix popchips with BBQ Rub until coated evenly.

4. Once heated, place Firespices tin on hot side of Grill, when it starts to Smoke, place seasoned popchips on unheated half of Grill.

5. If making Onion Dip, season Onion Slices on both sides with BBQ Rub. Grill Onions on heated Grill 2-3 minutes per side. Finely dice Onions and mix in Bowl with 1/2 Cup Sour Cream and 1/4 Cup of Smokey Mayo. Garnish with Chopped Parsley, if available.

6. After 4 minutes, stir Bowl of popchips to let them evenly absorb Smoke for another 3 minutes. [Keep close eye, delicate  popchips can easily burn).

7. Remove popchips from Grill, put in serving Platter or Bowl with optional Smoky Onion Dip.

#jonsmarkets #bolognas

Jon’s Markets in Los Angeles carries a nice variety of International Bolognas. Thick Sliced Deli Bologna will work best for this Recipe.

#grilledbologna #smokedbologna

Thick Sliced Bologna smoking on the Grill.

CHERRY SMOKED BOLOGNA SANDWICHES

(for 8 Entree Sandwiches)

8 Thick Slices of Deli Bologna

16 Slices Deli White Bread

8 Slices Cheddar or Provolone Cheese

1 Head Iceberg Lettuce

16 Thick Slices of Tomato

Smoky Mayo

Optional Yellow or Spicy Brown Mustard and/or BBQ Sauce

1. By now your Grill should still be nice and Smoky. Turn heat to Medium on second half of Grill, reduce hot side to Medium.

2. Place Bread on Grill in Shifts, grilling each side for up to 1 Minute. Be careful, Bread can easily burn.

3. Once Bread is done, place Thick Bologna Slices on Grill, rotate and flip as needed to avoid burning. Goal is to keep them in the Smoke for at least 8-12 Minutes.

4. In last 2 Minutes if cooking, melt 1 Slice of Cheese on each Bologna Slice.

5. Adventurous or Experienced Grill Masters may want to lightly grill Tomato Slices for 1 Minute per side, being careful not to let them go mushy.

5. Assemble Sandwiches by Spreading each Bread Slice with Smoky Mayo, Optional Mustard and BBQ Sauce.

6. Layer 8 Bread sides with Smoked Bologna with Cheese, Tomato, and a small Wedge of Lettuce. Top with Second Slice of Bread. Slice Sandwiches in Half to serve as Entree. Cut into 4-6 Pieces to platter as Appetizers. For Fancy Cocktail or Tea Party Hors D’oeuvres, slice off ends of Bread after assembly for neat, even pieces (feel free to eat the ends yourself). Enjoy!

#smokedbologna #grilledbolognasandwich

Cherry Smoked Bologna Sandwich plated with Superfood Smoky BBQ popchips and Grilled Onion Dip.

___________________________

Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” He recently appeared on the Food Network for “Grill or Be Grilled” a special BBQ Edition of Cutthroat Kitchen where he won the Champion Title of Grill Master.  Episode can now be viewed on Youtube. Email- Mick@TasteeBQ.com 

LINKS

popchips http://popchips.com/

Weber Grills http://www.weber.com/

Weber Burger Press http://www.weber.com/weber-nation/video-library/accessories/cook/burger-press

HEROIC!/ California Gold BBQ Rubs http://www.californiagoldrub.com/

6 Easy Ways to Smoke Food/ BBQ Catering Confidential-https://bbqcateringconfidential.com/2014/09/15/whats-that-smoking-6-easy-ways-to-get-your-bbq-smoke-on-at-home/

Lynn Chen of The Actor’s Diet http://theactorsdiet.com

Jon’s International Markets http://www.jonsmarketplace.com/

BBQ RESCUES! (new website) http://bbqrescues.com/

BBQ RESCUES! (at Blog Talk Radio) http://www.blogtalkradio.com/bbqrescues

My First Week as Cutthroat Kitchen Winner; Meeting Greyson and Learning About CCHS

By Mick Brown

Courtesy of http://www.BBQCateringConfidential.com

#ChefMickBrown

With the DIY Ceramic BBQ Pot Smoker inspired by Alton Brown for my blog “The Adventures of TasteeBQ” in 2013.

No worries… Every future column is not going to be about my appearance on the Food Network. In fact, this is the first time the results are being officially announced in this Blog: I WON!!! Please allow me to “Bask in Glory” for at least a couple of weeks… Overall, not much has changed. My phone and email boxes aren’t blowing up. I am still hearing from friends who saw the “Grill or Be Grilled” episode of Cutthroat Kitchen, where I won for Grill Master last week.

#ChefMickBrown #MayorEricGarcetti

I actually got to meet Los Angeles Mayor Eric Garcetti at a Retirement Party for Charley Mimms in February 2015. I was only able to hint that he should look for me on Food Network TV sometime soon.

Until I get the official Cutthroat Kitchen Grill Master Instruction Manual, guess I will just have to “Wing it”. If the title broadens my muckity-muckdom (if that’s a word?), I suppose I should try to use it to make the world a better place-  at least to eat. You know, sitting down to good meal is something that I didn’t realize we take for granted. When you think about it, every time you eat is an opportunity to receive nourishment for both your body and spirit.

#Greyson

Greyson at home in his high chair.

This takes me to a recent opportunity that I was given to meet a very special youngster named Greyson. Even before they knew about the TV show, his parents had decided that they wanted me to do a Menu for their Thank You Picnic. It turns out that 6 month old Greyson was born with a rare medical condition called CCHS (Congenital Central Hypoventilation Syndrome). Also called “Ondine’s Curse”, it causes the body to “forget” to breathe while sleeping. He was recently released after spending the past 3 months at Children’s Hospital Los Angeles.

#ChefMickBrown #Greyson

With Parents and Greyson being held by Auntie.

It was really nice to meet Greyson’s Family, Friends and some of the Hospital Staff who helped Greyson during his stay. The condition CCHS is considered an “orphan disease” and is the subject of an Oscar-Nominated short documentary called “Our Curse”. The CCHS Family Network estimates 1000 – 1200 diagnosed cases world-wide, however there is little funding support from government or the pharmaceutical industry. I want to personally Thank all of Greyson’s supporters who turned out for the Picnic and I hope they enjoyed the spread of Smoked Hotdogs, Burgers and Salad. It was a pleasure meeting all of you (especially my small group of Vegetarian and Gluten Free BBQ Friends).

#Greyson

Greyson: A Born Scholar?

As far as TV News, I had invited the local Press to attend a Food Tasting I hosted at Marconda’s Meats and Puritan Poultry (Farmer’s Market) on the same day of the original Cutthroat Kitchen airing. Despite the efforts of a Publicist, no Press attended that event or my Live Viewing Party later that night (with 50 of my closest Friends). I’d like the Thank everyone who came out to show their support. Most of my Cutthroat Kitchen Competitors (who didn’t win) got Press write-ups in their home town papers. So Los Angeles Media: It’s not too late to get the word out. Give me a call or drop me an email. Until next time, Eat and Be Well.

#Steak #MarcondasMeats

Grilled Flat Iron Steak and Grilled Bell Pepper Sticks from Food Tasting at Marconda’s Meats and Puritan Poultry, where they currently offering a limited number of autographed bottles of HEROIC! Rub.

___________________________

Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” He recently appeared on the Food Network for “Grill or Be Grilled” a special BBQ Edition of Cutthroat Kitchenwhere he won the Champion Title of Grill Master.  Email- Mick@TasteeBQ.com 

LINKS

CCHS Family Network has more info on CCHS and Donations are Accepted

http://www.cchsnetwork.org/

Oscar Nominated Short “Our Curse” on Video (27:29 mins.)

http://www.nytimes.com/video/opinion/100000003489430/our-curse.html

Article on Ondine’s Curse, Medscape Online

http://emedicine.medscape.com/article/1002927-overview

Cutthroat Kitchen “Grill or Be Grilled”- Full Episode on Youtube

https://youtu.be/2y-IKcu0ueU

Grilled or Be Grilled- Alton’s After-Show

http://www.foodnetwork.com/shows/cutthroat-kitchen/altons-after-show.html

Marconda’s Meats and Puritan Poultry   http://www.marcondas.com/

California Gold BBQ Rubs on Amazon.com

 http://www.amazon.com/gp/product/B00IEEYCO4

What’s That Smoking? 6 Easy Ways To Get Your BBQ “Smoke-On” at Home

Basics of BBQ #3

Courtesy of www.BBQCateringConfidential.com

#austrainsmokers

Good News. You don’t have to build a custom Smokehouse to enjoy natural Wood Smoked flavors at home. Pictured: the Smoke Wagon by the Austrian Smokers. https://www.facebook.com/AustrianSmokers

THE 4 MOST COMMON WAYS TO SMOKE FOOD:

1. Manufactured and DIY Outdoor Grills

2. Outdoor/ Indoor Custom BBQ Smoke Pits

3. Indoor Electric Smokers/ Devices

4. Stove Top Smoking

OK. Maybe you don’t own a custom built or manufactured BBQ Smoker. Still, it can be easy to add fresh Wood Smoke flavor to your cooking at home. Smoking always adds a delicious new dimension to foods. There are literally Thousands (1000’s) of Makes, Models and Styles of BBQ Grills throughout the world. When you add in the wide variety of DIY BBQ Pits and Grill hybrids created by home GrillMasters, the number can easily be in the Millions. We see Hundreds of photos of unique, homemade BBQ Grill creations each week on Google+. Twitter, Facebook and Pinterest.

#stovetopsmoking

The World’s easiest way to add Smoky flavor in your home kitchen. Make a DIY Stovetop Smoker using a dedicated Pot, Foil Wood Chip Pouch and a Food Rack (not pictured). Best used gently with Pre-cooked foods.

Smoking has been used as a technique to preserve food for centuries. Along with natural Wood Smoke, cooks would also use some form of Salt or Sodium to cure meat. Of course, Salt adds plenty of flavor, but most Nutritionist’s agree that “Less is more”.  That is one of the reasons I made POWER Rub with much lower amounts of Sea Salt and Brown Sugar. We decided to produce HEROIC! with No Added Salt or Sugar.

 

#charcoalsmoking #woodchips

A common way to add Smoke for Charcoal Grilling. Place soaked Wood Chips or Chunks directly onto the hot coals.

When you are ready to add Smoke, here are 6 Easy Ways To Get Your BBQ “Smoke-On” at Home:

1. Outdoor Smokers or Custom Smoke Pits/ Boxes- Most common, really not too difficult to use once you get the hang of it. The more time you spend experimenting, the better you become at it.

2. Charcoal Grills- The more interior space the better, but any size will do. Whether using Wood Chips, Chunks, Pellets or Cubes- food comes out better by the use of Slow and Indirect Smoking. The technique will differ for each Grill. The best way to learn is to search “Indirect Smoking on (Add Your Model) Grill”. The internet shall reward you with a wealth of knowledge.

3. Gas/ Laser Grills- Indirect Smoking techniques differ with each model. Some have built-in smoker drawers, for others you can purchase a metal smoke box or tube. Or you could use an aluminum foil pan, or make your own foil basket (or “Hobo Pouch”). Another good occasion to search “Indirect Smoking on (Add Your Model) Grill”.

4. Electric Smokers- There is a good selection available for outdoor and indoor use. However, this category is a favorite for creative and inventive BBQ cooks all over the world. The fact is: you can use any high heat element or source to create natural wood smoke. The level/duration of smoking and chamber used makes all the difference. A good search would be “Homemade Electric Smokers”. You’ll be surprised by the DIY variety.

5. Stovetop Smoking- This technique is best used to add quick, natural Wood Smoke flavor to pre-cooked foods. Some Stovetop models are commercially available. This can be easily done DIY at home by using a dedicated Pot, Chip Pan and a Food Rack. Stovetop Tea Smoking has been used by Chefs around the world ever since stoves were invented.

6. Smoke Guns/ Countertop Chambers- These new devices are easy to use, but may be difficult to obtain for your kitchen. Each model comes with it’s own instructions. We are seeing them more and more on cooking shows. An affordable home version can’t be too far away in the future.

#indirectsmoking

Indirect Smoking on DIY outdoor Electric Smoker using a Single Burner, Rack, and Pan of Wood Chips.

If you have never tried Smoking before, go ahead- try it today or the next time you cook. You don’t even need to fire up a Grill. Use the above methods to bring natural Wood Smoked flavor to everything from Chips, Nuts, to Seafood, Sausages, Hams, Turkeys and even Rotisserie Chickens. Go for it- get your “Smoke-On”! Until next time, Eat and Be Well.

___________________________________

Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”.  A version will also be shared on the California Gold BBQ Rubs Recipes Pages, under the New Owner’s Manual. Stay tuned, next time we will explore “Grilling vs. BBQ”.

___________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

To get started, here are Links to few Recipes with more detailed Smoking Instructions.

Short Story- “TasteeBQ Goes to the Superbowl” http://tasteebq.wordpress.com/2014/01/14/burgers-and-beyond-tasteebq-goes-to-the-super-bowl-ii/

Gas Smoking- http://www.patiodaddiobbq.com/2011/03/how-to-smoke-on-gas-grill.html

DIY Electric Smoking: “How to build a DIY Smoker”-http://tasteebq.wordpress.com/2013/08/30/make-diy-ceramic-bbq-pot-smoker-in-5-easy-steps-tasteebq-uses-gluten-free-bbq-rub-for-citrus-pulled-pork/

Stovetop Smoking: Rotisserie Chicken, Salmon- http://tasteebq.wordpress.com/2013/12/21/how-to-make-a-diy-stovetop-smoker-for-just-99-cents-tasteebqs-holiday-recipes-for-smoked-nuts-and-salmon/

Facebook- The Austrian Smokers:  https://www.facebook.com/AustrianSmokers

 Video “Indirect Smoking: Smoking Mussels, Oysters and Bacon”- https://www.youtube.com/watch?v=2K78HE89N-c

 

Courtesy of California Gold BBQ Rubs  www. CaliforniaGoldRub.com

Facebookhttps://www.facebook.com/CaliforniaGoldBBQRubs

California Gold BBQ Rubs on Amazon.com

POWER (Lower Salt and Sugar) http://www.amazon.com/California-Gold-BBQ-Power–10oz/dp/B00CVCMR88

HEROIC! (No added Salt or Sugar) http://www.amazon.com/HEROIC-BBQ-Gluten-Free-Added/dp/B00IEEYCNA

What’s Grilling in 2014? The Top 10 Ways We Think of Grilling

Basics of BBQ #2

Courtesy of http://www.BBQCateringConfidential.com

#grilledsteak

Fresh Ribeye Steaks on the the Grill is what most people consider Grilling. Most wouldn’t guess they are being cooked on an indoor Grill by Gaggenau.

What is Grilling?

For most people, “Grilling” pertains to the use of an outdoor Grill. However, not all “Grilled” foods are made that way. When you see Grilled Chicken in the Freezer Department at the store, it is unlikely that any of it has seen the Outdoors or a Grill. Similarly, a great number of restaurants have Grilled Chicken and Steak on their Menus for Salads, Sides, Pizzas and Entrees. Many of them use a Grill Pan to achieve the familiar Grill Marks, while others Pan Sear, Broil, or Bake the meat.

#grilledcatfood

Grilled Cat Food is more for making human mouths water, probably not of much consequence to our furry friends.

For better or worse, there are no “BBQ Police” to prevent manufacturers from even offering “Grilled” flavors of pet foods… So it seems that adding any form of Charred or Smoky flavor is enough to call a product “Grilled” nowadays. Of course, many GrillMasters shudder at the thought of this. For me, I shrug it off. Consumers are always free to pick and choose the products they want. If something labeled “Grilled” meets their satisfaction, that is what the marketplace is all about.

#mussoandfrankgrill

This indoor built-in Mesquite Charcoal Grill has been at Musso & Frank Grill in Los Angeles since 1919. It is said to be the oldest working Restaurant Grill in Hollywood.

When you see something labeled Grilled, it usually falls under one of these 10 Most Used Categories or Ways We Think of Grilling:

1. Grilled Flavored– Products that use smoky spice blends, manufactured seasonings or processes to add flavor.

2. Cooked on a Flat Pan or Griddle– Most popular as the method for making Grilled Cheese and grilling Bacon Wrapped Hot Dogs.

3. Stovetop Grill Pan– The easiest way to get Grill Marks from indoor cooking, but not Outdoor Grilled flavor. An invaluable tool for Food Stylists and Photographers.

4. Oven-Safe Grill Pan or Broiler– These are good ways to get Grill Marks and add authentic Charred flavor to foods.

5. Indoor Countertop Grilling Devices– Probably the most famous is the George Forman Grill, which opened the floodgates to a stockade of similar items. These are said to cook foods with less Fat.

6. Indoor Built-in Gas and Electric Grills– Found in many Restaurants and upscale Home Kitchens, these come close to replicating the flavor or Outdoor Grilling, but not as close as the next one.

7. Indoor Wood and Charcoal Burning Grills– The best way to replicate the flavor of Outdoor Grilling. However, a challenge to get approved in Restaurants for sanitary reasons and concerns about ventilation. While rare to see in Restaurants nowadays, my favorite is the 90+ year old Mesquite Grill, still found today at Musso & Frank Grill in Hollywood, CA.

8. Indoor and Outdoor Wood Burning Ovens– If they can “Grill” food using conventional ovens, these offer the flavor closest to their outdoor cousins with grates.

9. Open Flame and Outdoor Pit Cooking– The oldest form of Grilling that exists. Our ancestors were not quite able to purchase Weber Grills, but managed to find a myriad of ways to cook food over open flame.

10. Homemade, Masonry and Manufactured Grills– What we most think of when we speak of Grilling. They use Charcoal, Wood, Gas, Electricity or Lasers to cook food. Ironically, most “Grilled” food products sold on the market today never come anywhere near an Outdoor Grill.

#diyceramicpotsmoker

The DIY Ceramic BBQ Pot Smoker from “The Adventures of TasteeBQ”.

 

Wouldn’t you love to have been there when, after discovering Fire, the first Caveman decided to try putting some sort of Fruit, Vegetable or Meat on a Grill? Even before the time of known migration, ancestral Pitt Masters from all over the continent managed to find creative ways to cook food. This tradition is kept popular today thanks to Facebook and other Photo sharing websites and platforms where people share homemade Grills from all over the world. They are made out of anything from Patio Furniture to Shopping Carts, and even Porsche automobiles. Photos of the DIY Ceramic BBQ Pot Smoker that I made last year (using flower pots) are still being shared around the world.

Happy Grilling for Labor Day, and all other days you decide to Grill. Until next time, Eat and Be Well.

___________________________________

Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”.  A version will also be shared on the California Gold BBQ Rubs Recipes Pages, under the New Owner’s Manual. Stay tuned, next time we will start answering the question- “What’s That Smoking?”.

___________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

 LINKS (non-sponsored)-

Musso & Frank Grill/ Hollywood, CA.- http://mussoandfrank.com/

Make DIY Ceramic BBQ Pot Smoker in 5 Easy Steps/ The Adventures of TasteeBQ- http://tasteebq.wordpress.com/2013/08/30/make-diy-ceramic-bbq-pot-smoker-in-5-easy-steps-tasteebq-uses-gluten-free-bbq-rub-for-citrus-pulled-pork/

George Forman Grills- http://www.georgeforemancooking.com/

Weber Grills- http://www.weber.com/

Gaggenau Cooking Equipment- http://www.gaggenau.com/us/

Grilled Cat Food- https://www.fancyfeast.com/gourmet-cat-products/wet-cat-food/grilled

What is BBQ? The Top 4 Definitions of “BBQ”

Basics of BBQ #1

Courtesy of http://www.BBQCateringConfidential.com

#bbqprok

Upscale BBQ Pork Roast at La Petite Cour restaurant in Paris. France.

What is BBQ?

When you think about it, this could one of the World’s Greatest Mysteries. How did the word “BBQ” spread across the planet? Could it be with our language differences, it is just easier to say “BBQ” to describe tasty food? This all-inclusive term is used regionally around the United States, and in countries all over the world. It would take written volumes to describe all of the different styles. For the purposes of this Series, we will go over some the more common ways food considered BBQ is prepared around the world.

#bbqgrill #puertvallartamexico

A sidewalk Mixed  Grill at a restaurant in  Puerto Vallarta, Mexico.

 The Top 4 Ways the Word “BBQ” is Used:

1. Seasoned Foods– Many of these come nowhere near a grill, but are seasoned with dry mixtures that possess the familiar sweet and smoky flavors; i.e. BBQ Potato Chips, Pork Rinds, Sunflower Seeds, etc…

#bbqchips

BBQ Seasoned Sweet Potato and Veggie Chips.

2. BBQ Sauces– They come in a wide variety of flavors and colors all over the world. Most are commonly added to Grilled or Smoked foods. May also be used on Broiled, Baked, Slow Cooker, Fried dishes, or as a Condiment; i.e. Baked BBQ Chicken. Fried BBQ Chicken Wings, Slow Cooker BBQ Pulled Pork, etc…

#bodeans

Texas style House-made BBQ Sauces at Bodean’s BBQ in London.

3. Grilled Foods– There are a vast array of cooking styles and techniques that people consider Grilling. From using a Griddle, to a Grill Pan, charring food in a Skillet or Wok, Stovetop and Countertop Grilling Devices. Of course there is outdoor cooking with Open Flame, on a Grill or in a Pit.

#MoroccanGrilledChicken #MomosLondon

Moroccan style Grilled Chicken with Couscous and all the Trimmings at Momo’s in London.

4. Smoked Foods– For some people, food isn’t BBQ unless it has been infused with some form of smoke flavor. This can be done with Liquid Smoke, Wood Chips, Wood Chunks or cooked in a Wood Burning Oven, Terrine or Pit.

#smokedribs

Smoked Ribs at The Joint restaurant in New Orleans.

Of course, there are many exceptions. For some reason, when it comes to Vegetable and Seafood dishes, people tend to refer to them as “Grilled” or “Smoked”, as opposed to BBQ. This is true even when they are cooked using the same techniques as the Meats. The popular dish BBQ Shrimp in New Orleans is sautéed in a skillet and served with a pan BBQ sauce. A big food chain in Korea is called BBQ Chicken. For them, the term “BBQ” stands for “Best of the Best Quality”. While Grilled Chicken is on thier Menu, the chain is best known for Fried Chicken. Go Figure…

Until next time, Eat and Be Well.

___________________________________

Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”.  A version will also be shared on the California Gold BBQ Rubs Recipes pages, under the New Owner’s Manual. Stay tuned, next time we will start answering the question-  “What’s Grilling?”.

___________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com