Ok I’ll Blab… Look For BBQ Chef Mick Brown (Me!) on Food Network’s Cutthroat Kitchen This Weekend

Courtesy of www.BBQCateringConfidential.com

#white #BatesMotel #ChefMickBrown

Cutthroat Kitchen contestant Chef Mick Brown gets inspiration from the latest Hollywood/Silver Lake, CA. icon- “Bates Motel”. It is actually an art project called “Projection LA” by French Artist Vincent Lamouroux. It was created to “whitewash” a neighborhood eyesore. Making the World a Better Place to See.

I didn’t know how this moment would feel or how I would work the news into my blog, so I’ll just blab it out…

Look for me (Mick Brown!) next Sunday May 31, 2015 at 7 PM (PST)/ 10 PM (EST) on a special edition of Food Network’s (FN) Cutthroat Kitchen called “Grill or Be Grilled”. I’m not at liberty to say how it came about, and (obviously) not the final results of the show, but I can shamelessly beg for your best wishes and support no matter how it goes down. What I can say is that four chefs (including yours truly) are fired up to be named Cutthroat Kitchen’s Grill Master. One chef makes a dish that almost tastes like chicken. Then somebody feels the heat while tied to a rotisserie. Finally, burgers as never before. (Episode: KT0808H). It should be fun. Read more at: http://www.foodnetwork.com/shows/cutthroat-kitchen/800-series/grill-orbe-grilled.html?oc=linkback

#ChefMickBrown #PaulFreeman #GoCountry105FM

May 16, 2015 with On Air Personality Paul Freeman of Go Country 105 FM at American Cancer Society’s Relay for Life at the Autry Museum, Griffith Park. Website http://relay.acsevents.org/

Now, some folks who have followed me may know about my first TV exposure a few years ago by auditioning for Shark Tank (ABC TV). Let’s just say I shouldn’t have stuck my toes in those waters. Then Frankenfood on Spike TV was less than glowing. However, I did manage to star in an awesome product video produced by Beverly Boys Productions https://www.youtube.com/watch?v=DGhwatc1hMI

#ChefMickBrown #Greysave #CathyKiburtz

-May 23, 2015- Chef Mick Brown promoting Cutthroat Kitchen appearance with Cathy Kiburtz- President of GreySave at “Race to the Park” benefit for greyhounds.​ Support Greysave by visiting website http://greysave.org/

So, how will I be portrayed on Food Network? Will I get kicked off in the 1st Round? How will my hair look? Will my seriously terrific grilling skills be appreciated? Seriously, everyone who has done Reality TV knows that your image is determined in the final editing, so you never know if you’ll come out looking like the star or the goat. Whatever, look for me on Food Network’s Cutthroat Kitchen this Sunday. All I can say is, keep rooting for me!

#ChefMickBrown #FHRA  #TasteeBQGrillingCo

June 2014- Chef Mick Brown of Tastee BQ Grilling Co. serving local Fire Dept. while promoting HEROIC! by California Gold BBQ Rubs. Picnic Proceeds benefited the Franklin Hills Residents Association. Learn More http://www.franklinhills.org/

Thanks for sticking around to read this. I hope you’ll tell every person you know (who is breathing) to watch me (Chef Mick Brown) on Food Network’s Cutthroat Kitchen next Sunday. If this is my “15 Minutes of Fame,” let’s try to make it last at least half an hour! Until next time, Eat and Be Well.

If you will be in Los Angeles this weekend, come visit and wish me luck at a special Food Tasting sponsored by California Gold BBQ Rubs from 11:00 am to 1:00 pm on Sunday May 31st (the day of the show) at Marconda’s Meats at the LA Farmer’s Market (at 3rd St. and Fairfax Ave.).

There will also be autographed bottles of HEROIC! Rub there.

 For Press Inquiries– Contact Amy Levy; AMY LEVY PUBLIC RELATIONS, INC., 11022 Santa Monica Blvd. Suite 350. Los Angeles, CA 90025 (310) 444-5250  Email: amy@amylevypr.com Website: www.amylevypr.com

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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 will have his first appearance on Food Network on “Grill or Be Grilled” a special BBQ Edition of Cutthroat Kitchen on May 31st, 2015.  Email- Mick@TasteeBQ.com 

Related

Cutthroat Kitchen on Food Network- Episode “Grill or Be Grilled” http://www.foodnetwork.com/shows/cutthroat-kitchen/800-series/grill-or-be-grilled.html

Press Release- “Grill or Be Grilled?”- Local BBQ Chef Mick Brown to Appear on Food Network  http://tasteebqgrilling.com/cutthroat-kitchen/

Press Release- Chef Mick Brown of Tastee BQ to take BBQ Rubs National by Amy Levy via Linked In    https://www.linkedin.com/pulse/see-la-chef-mick-brown-tastee-bbq-rubs-food-network-sun-amy-levy

Video- “HEROIC! Taste Test” by Kael Beverly on Vimeo https://vimeo.com/88969854

California Gold BBQ Rubs on Amazon.com http://www.amazon.com/gp/product/B00IEEYCO4

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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.

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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

Catching Some of the “Rising Stars” of Gluten Free- My First Food Expo Experience

By Mick Brown

#MickBrown #EsterMTrevino

To set the record straight- I am not TasteeBQ, the fictional Superhero. Just the Author. I wore the glasses to catch his spirit. Here with Ester M. Trevino the young, up and coming Author of The Gluten Conundrum.

 

There’s no Business like Show Business… Especially when it comes to Gluten Free (GF) Food Shows. I am primarily a Caterer and am new to the Spice Manufacturing Industry. My Brand is barely a year old. Last weekend we had the opportunity to Exhibit at our very first GF Expo. Perhaps, I should thank Indiegogo. Our current Indie Campaign has yet to rain major money on me. However, maybe it’s existence brought us to the attention of the Show organizers. The Gluten Free Food Allergy Fest is sponsored by Living Without Magazine. Held in San Diego, I got to encounter some of the most exciting new “Stars” of the growing GF Food Scene.

Before it all happened, I was originally going to spend about a month in preparation for our very first Gluten Free Expo in Pasadena, on June 7th. I started the Indiegogo Campaign to make new friends and maybe raise a few funds. At least let a couple of people know we would be at the June Expo. Then I get a call from Shelia, the Coordinator of the San Diego event. She said “I read about you online. We had a last minute cancellation, and think you should be there.” Then she sent me a video of her appearance on the Indianapolis Episode of  the “Tasty Freedom” video series, hosted by Jaquy Y.

#SheliaCafferty #GlutenFree3 #GlutenFreeFoodAllergyFest

Before the Show. Shelia Cafferty is the Event Coordinator for 3 Gluten Free Food Allergy Fests, nationwide. She has also recently become part of “The Gluten Free Three” Consultants for Amy Levy Public Relations, based in Los Angeles.

Note- this was a mere 8 days before the opening day of the Show. I had never done a professional public Food Expo before. So I sought the advice of a seasoned colleague from New York, Barbara. At first she was congratulatory, then emails got sort of quiet. I soon learned on Facebook that she had been preparing to do a live Gluten Free Cooking Demonstration on the Bronx 12 Morning TV News. Barbara did come through with much needed help. It was Barbara who first introduced me to the “Tasty Freedom” video series, as she appeared in the Brooklyn Episode with Jaquy Y.

#BarbaraCallanan #Bronx12News #GoldenAppleRule

Barbara Callanan on Bronx 12 TV Morning News. She is also an established Gluten Free Expert with Consult JCB in New York. She and her sister Joan founded “The Golden Apple Rule“, an educational Anti-Bullying initiative to help Kids with Allergies experience less grief in Schools.

 

At the show, I was fortunate to meet Ed from Keil’s Fresh Food Markets, a growing San Diego chain that is poised to give Vons and Walmart a run for their money. Even more fortunately- Keil’s decided to give our new Brand a try, and bought a couple of cases. The product will be available in San Diego at the Keil’s Gluten Free Spring Fling Tent Event on May 17th. They are the only big Retail Store (I know of) that makes such a concerted effort to reach out to Gluten Free customers, advertising over 1500 Gluten Free Products in the stores and online. Because they give big discounts, our challenge will be to “Go Big or Go Home”.  I’ll do my best to stick with the former.

#EdYankovich #KeilsSanDiego  #MickBrown

With Ed Yankovich of Keil’s Fresh Food Markets at the Gluten Free Food Allergy Fest in San Diego. They will be the first store to offer HEROIC! to the San Diego public at Keil’s Gluten Free Spring Fling Tent Event on May 17th. Go there for a chance to taste it for yourself.

 

In the middle of the first day I got to meet Ester from The Gluten Conundrum [pictured above]. The young Blogger is branching out this year, in her quest for the best GF Products. She also has great taste in Grilled Steak Salads. I can see Ester following in the footsteps of Jaquy Y., a former producer at the Food Network- now a Chef, Food Consultant, and the Host of “Tasty Freedom”. It turns out Jaquy flew into San Diego from Vietnam in order to present at the Gluten Free Food Allergy Fest. In fact, I watched her give a couple of Lecture/Cooking Demonstrations from my booth, which happened to be next to the Main Stage. However, for two full days I never did have the chance to meet Jaquy Y.

#JaquyYngvason #MickBrown #Heroic! #CaliforniaGoldbbqrubs #tastyfreedom

Jaquy Yngvason is one to watch. Her Recipes are not just for people with Celiac’s Disease, but for anyone into Healthier and Delicious Eating. This Chef and Host of the “Tasty Freedom” videos has such a bright future. Wish I had Shades.

Of course that changed. Shelia to the rescue… At the very end of Day 2 the Event Coordinator finally got to taste my product. Shelia also reached out to Jaquy to arrange a personal visit. Upon meeting her, Jaquy was just as warm and exuberant as she is in her “Tasty Freedom” video series. I won’t speak for her on how she feels about my new product HEROIC!, which is an All Natural Superfood BBQ Rub. Let’s just say she took a few bottles back to New York, asking what she can do to help. Actually, she already has been an inspiration. It was truly a pleasure to meet Jaquy Y. If she doesn’t have a show on the Food Network soon, hopefully someone will help her launch a new Gluten Free Food Network. Until next time, Eat and Be Well.

Update 5/8/14– Since finishing the article, I just heard from Jaquy on Facebook. She says “Was great meeting you at the Expo!! Your product has already made it into a couple savory cocktails and many salads… Amazing rub, you must try!!”

There you go. Now I am an even bigger Jaquy Y. fan!

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.” Current Indiegogo Campaign is Get HEROIC! to the Gluten Free Expo- June 7th in Pasadena, CA. Email- Mick@TasteeBQ.com.

LINKS

Gluten Free Food Allergy Fest by Living Without Magazine http://www.glutenfreefoodallergyfest.com/

Tasty Freedom Video Series on YouTube (Grab a Gluten Free Beer and Enjoy!) https://www.youtube.com/user/SalsaViking

Tasty Freedom Website  http://www.tastyfreedom.com/

Keil’s Fresh Food Markets  http://www.keils.com/glutenfree

Keil’s Gluten Free Spring Fling Tent Event May 17th in San Diego  http://www.keils.com/events

The Gluten Conundrum Website  http://theglutenconundrum.com/

The Gluten Conundrum on Facebook  https://www.facebook.com/TheGlutenConundrum

Barbara Callanan on Bronx 12 TV News http://bronx.news12.com/news/food-for-thought-chef-barbara-callanan-offers-gluten-free-tips-1.7841441

Barbara Callanan on Tasty Freedom https://www.youtube.com/watch?feature=player_embedded&v=-4HkAh7Fsm

The Golden Apple Rule (Anti-Bullying Campaign)  http://www.consultjcb.com/the-golden-apple-rule.htm

Shelia Cafferty on Tasty Freedom  https://www.youtube.com/watch?v=Jw8yh3n_pOc&list=UUdl-rjQJFZ0WQlyreIM4lvQ

The Gluten Free Three c/o Amy Levy Public Relations  http://www.amylevypr.com/#!gluten-free-marketing/cgm5

California Gold BBQ Rubs (Where to Buy) http://www.californiagoldrub.com/products.html

Should I Stay or “Indiegogo” to the Gluten Free Expo?

#heroicbbqpopcorn

HEROIC! BBQ Popcorn with and without Nuts. Tasting held at Los Angeles Economic Development Committee Meeting in March 2014.

Some will say “It’s about time”, but how do you sum up your life on one page?  Still, I finally got around to adding an About (me) Page for BBQ Catering Confidential. It is still a work in progress, but is good for now. In other news, we recently decided to have a go at Indiegogo.

Indiegogo what? Some may ask. [It was me (asking) about six months ago]. Of course, most people have heard of Kickstarter.com, where Celebs go for help funding their movie projects. Indiegogo is supposedly the second most popular crowd funding site. It gives campaigns the advantage of collecting any pledged funds, even if they fall short of the specified goal. If anything, Indiegogo may be good practice in case we decide to do the big Kickstarter show in the future.

#heroicbbqrub

HEROIC! comes in 2.5 oz. and 5 oz. bottles. Popcorn not included.

Here,  I should quash any rumors that the Rub company is in trouble. Au Contraire, it is just getting started. We plan to be in more Retailers than ever by Memorial Day 2014. However, it is true that when launching a Brand, the start-up costs keep rolling in. Long before you have a chance to sell the thousands to units to cover them.

The Gluten Free Expo is a great opportunity that I just heard about. Having never been to a Gluten Free Expo, or sponsored a booth, it will  be a learning experience. Will definitely let you know how it goes. However, the event isn’t until June 7th, which may be too close to the 4th of July to add many more Retailers. As much as I’d like to go, the current budget is better spent on Memorial Day promotions. Big Retail Contacts made in June may not become active until Summer 2015.

Enough “Business Strategy” session. Anyway, I will keep you posted on the Indiegogo Campaign. If nothing else, it is a good opportunity to present what the company is all about on one page. And it led to us creating our first professional video, starring yours truly. Check it out when you have a chance.

Also, we got a chance to create a new line of swag from American Apparel that (for now) is exclusively available through the campaign. Also, there are Gift Certificates for Catering and BBQ Cooking Lessons from Tastee BQ Grilling Co.

#heroicmerchandise

Campaign Perks include Long Sleeve T-shirts from American Apparel, Aprons and unique BB Caps.

I am still playing catch-up, having recently returned from a trip to Chicago. Will get you dispatches from there soon. The overall report is that Food is just fine in the Windy City. Along with making some contacts and visiting family, I got to come face-to-face with an important piece of my family Food History. They showed me a 1956 ad from my father’s yearbook promoting the Friendly BBQ Cafe owned by my Grandfather in Longview, TX. You can see it and more on the new About page. 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 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.” Email- Mick@TasteeBQ.com

LINKS

Indiegogo Campaign- https://www.indiegogo.com/projects/get-heroic-to-the-gluten-free-expo-june-7th-in-pasadena-ca/x/6670233

Website http://www.californiagoldrub.com/

Blog http://cagoldbbqrecipes.wordpress.com/

Recipes http://californiagoldbbqrubrecipes.wordpress.com/

Facebook https://www.facebook.com/CaliforniaGoldBBQRubs

HEROIC! Product Press Release http://www.prlog.org/12289136-california-gold-bbq-rubs-introduces-the-worlds-1st-heroic-gluten-free-bbq-rub-with-superfoods.html

To Food Bloggers- Get HEROIC! & Write a Recipe: Win a $100.00 Amazon Shopping Spree

by Mick Brown

#glutenfreebbqrub #heroic!

New HEROIC! Rub is not just for BBQ. It is a blend of some of the most delicious and beneficial Spices and Herbs. Many are used as Medicines in some cultures.

Yes. I am a Newbie at writing a personal Food Blog. All the same, I will ask for your help. What’s in it for you? You’ll be among the first to receive a Free Bottle of my company’s new Spice Blend HEROIC!. If you enjoy it, I hope you will be inspired to write a recipe and/or blog about it. Plus, my staff will be rewarding a $100.00 Amazon.com Gift Certificate to our favorite recipe received by May 1st, 2014. Up for the challenge?

Whether or not you win the prize, once you try HERIOC!, I hope you’ll agree that it is worth writing about. I have done my very best to make it delicious, nutritious and fun. Great for kids. It is an all-natural Superfood herb & spice blend that is gluten-free, with no added salt, sugar or preservatives. I felt it was important to give people the option of adding their preferred form of sodium and/or sweetener to their personal taste level. So when you cook with HEROIC!, you can add whatever you have in your kitchen.

Any published Food Blogger (web or print) can request a Free 2.5 oz. bottle of the new spice blend by writing Media@CaliforniaGoldRubs.com or by submission form at BBQCateringConfidential.com* (at the bottom of this page). You can also try making our patent-pending recipe for all natural Homemade BBQ Sauce. Use HEROIC! for baking, frying, sauce making, snacks, a raw vegan dish or anything you are inspired to make. I have included a link to our recipe pages for ideas.

Enter the contest by sending your recipe/blog link to Media@CaliforniaGoldRubs.com or posting it on California Gold BBQ Rubs pages on Facebook, Google+ or Pinterest. More instructions on how to submit recipes by May 1, 2014 will be sent by email to all participants.

If you or someone you know has a cooking product you want me to try, I would be more than happy to return the favor. Please, no BBQ Rubs or Sauces (unless they want a biased opinion). Quantities of Free HEROIC! could get limited if response is bigger than expected, so request your bottle today. No product will be sent after April 23, 2014 to allow time for shipping and recipe formation.

Feel free to share this Free HEROIC! offer on your blog, or with blog-writing friends. Thank You and Good Luck!

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.” Email- Mick@TasteeBQ.com

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*[Small Print] Free Shipping Offer limited to the Continental United States. Submitted recipes can use HERIOC! Herb and Spice Blend as an Instant Dry Seasoning, Marinade or Barbecue Sauce and are free to add any other products or ingredients of their choice (including any forms of Sodium or Sweetener). Contact Media@CaliforniaGoldRubs.com for more product/contest info or media inquiries. No Phone Calls Please. By receiving a free bottle of HEROIC!, you are under no obligation to write a recipe or publish a blog about product (especially if it is not to your taste). Unpublished recipes are eligible for prize consideration if submitted by email to Media@CaliforniaGoldRubs.com by May 1, 2014. Winning recipe is expected to be announced by May 10, 2014.

LINKS

California Gold BBQ Rubs:

Website http://www.californiagoldrub.com/

Blog http://cagoldbbqrecipes.wordpress.com/

Recipes http://californiagoldbbqrubrecipes.wordpress.com/

Facebook https://www.facebook.com/CaliforniaGoldBBQRubs

HEROIC! Product Press Release http://www.prlog.org/12289136-california-gold-bbq-rubs-introduces-the-worlds-1st-heroic-gluten-free-bbq-rub-with-superfoods.html

Spice Rubs 101- 25 Ways To Transform Your BBQ Rub

by Mick Brown

Rub A Dub Dub, You hear a lot nowadays about Spice Rubs. They are being cooked up on The Chew and other popular daytime TV programs. Of course, every team on those Competition BBQ Shows is using a secret Rub. I hope to compete one of these days, under the right conditions. Would love to have the next “Award-Winning” Rub. But that’s a different article.

The terms Rub, Dry Rub, BBQ Rub, Spice Rub, etc… generally refer to a pre-measured mixture of seasonings. The word “Rub” is quite literally a noun and a verb. Most Rubs are used to marinate meat overnight. With gloves (preferably), you literally Rub the dry mixture evenly over the meat, using the natural meat juices to create a wet paste. This technique is used for Grilling, Smoking and BBQ all over the world. You can use it for Baking, as well. Anyone who has seen my Facebook page knows that International BBQ is a strong interest of mine. Stick with me, and I will show you that the world is a very small place when it comes to BBQ.

25 WAYS TO TRANSFORM YOUR BBQ RUB

Whether you make your own Homemade Rub or are using a good commercial one, it usually acts as a background “symphony” of flavor. Most Rubs are created to taste great on their own. But if you are in the mood to add a new spin- Here are 25 special ways to Transform the flavor:

SWEET TREATS

1. Add Cinnamon with Sugar– Brown, White or Raw Sugars are fine. Especially good for Pork, Ham and Bacon.

2. Sugar, Soy and Sesame Oil- A Teriyaki style spin on your Rub.

3. Honey and Lemon– Especially good for Chicken. Can be added to BBQ Sauce for Ribs.

4. Molasses– Adds a rich natural sweetness to anything.

GET FRUITY

5. Orange Slices– Squeeze and cover to add a bright fresh Citrus Flavor.

6. Lemon Slices– Be careful as acid will begin to “cook” fish or meats. Adds pungent Citrus, best with with something sweet.

7. Pineapple Slices– Fresh is best, use canned if you must. Squeeze the juice and Rub into Hams, Chicken, Turkey, Pork Roast.

8. Lime– It adds nice tangy flavor. Great for Chicken and Fish.

HERBAL POWER- These are best fresh, but you can substitute dry herbs.

9. Parsley– Nice natural Herbal flavor. I like to stuff it into cavity after seasoning Chicken, Turkey or Duck.

10. Fennel– Chop the leafy part and Rub it in. Great for Seafood and Fish.

11. Fresh Dill– No need to chop, break off and spread branches.

12. Rosemary– Can chop branches or pull off leaves. Especially for Steak and Pork.

13. Basil– Unique mild flavor. Especially great for marinating Veggies. Add a bit of Olive Oil to spread flavor.

14. Oregano– Love it with Veggies and Pork Chops.

15. Thyme– Great for Steaks and Beef Ribs.

16. Garlic– Of course. Chopped, or Rub it thinly sliced, can put in slit holes for Beef, Pork Roasts and Lamb.

17. Mint– Generally with Pork and Lamb.

HEAT IT UP!- Use a little or a lot, depending on taste. When Rubbing meat it is good to wear gloves. Especially with these.

18. Jalapenos– Mildly spicy, pickle your Chicken, Pork or Beef.

19. Dry Cayenne– No need to buy a spicy Rub. Add Cayenne.

20. Crushed Red Pepper– Adds general heat and little bursts of flavor.

21. Hot Sauce– Add your favorite, may want to dilute slightly with water or another wet ingredient to spread evenly.

22. Chipotle Pepper– Especially good with Smoked Chipotles in lieu of liquid smoke.

23. Red or Green Chile Peppers– Spicy Southwestern flavor for Chicken, Pork, Beef or Fish.

24. Habanero– Light ‘em up, I’m on fire…

25. Bell Peppers and Onions– Not especially spicy, but will add distinctive flavor.

You don’t have to wait to use Rub or fire up the grill. Feel free to add any combination of these flavors to any recipe. Especially for Baked or Crockpot BBQ Pork, Ribs or Chicken. The nice thing about cooking is the wide variety of alternatives. I am sure there are at least another 1000 ways to transform your BBQ Rub. I welcome your ideas or “tried and true” recipes. I’d be glad to compile another list to share with everyone, of course giving credit to your ideas. Post them here, or email me at Mick@TasteeBQ.com. 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 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.” Email- Mick@TasteeBQ.com

Related Articles:

LINKS– Some of the latest in BBQ around the Web

Top 10 Brisket Rub Recipes- http://bbq.about.com/od/brisketrubrecipes/tp/Top-10-Brisket-Rub-Recipes.htm

Videos

BBQ-Pork Ribs low and slow – English Grill- and BBQ-recipe – 0815BBQ– He makes a Rub and amazing views from the Grill.

Pakistani style BBQ in the Netherlands– Nice looking Grilled Chicken and interesting glimpse of grilling Naan near the end.

Is it time to Recycle those Old Spices in your Kitchen Cabinet? An Easy 4 Step Plan

By Mick Brown

#oldspicebottle

It is surprising what you may find in the back of the Cabinet..

OK. I have a confession. As you may know, my company has offered in-home private grilling lessons for years. The first order of business is usually checking out the client’s pantry. You can learn a lot from seeing what kind of dry seasonings people are using. For example, I always discourage Garlic and Onion Salt(s) if I encounter them. The biggest question is always “How old are these Spices?”.

#oldtea

My Spice Cabinet also holds Teas, Medicines and Health Supplements. This box of Tea from 1998 was the oldest date I found.

With that said, my confession is that I have not done a thorough upgrade of my home shelf for a least a couple of years. For the past 14 years, I have owned restaurants or worked out of others’ for catering gigs. So I always have access to fresh and fast moving dry spices. I rarely dig into my home stash of spices and herbs anymore.

#expiredspicebottles

Many Spice Bottles have an Expiration Date on the bottom or on a side panel. Others come with Lot Numbers.

In the New Year, I already have a few private BBQ lessons lined up. This article will be in the front of client hand-outs this year. I am now the proud owner of newly cleaned and re-organized kitchen spice cabinets! It feels good to know the current inventory of fresh usable seasonings, and where they are located. Here’s how I did it in 4 Easy Steps:

#vintagevoodoorub

Dust and Rust are good indications that it is time to let an Herb go. The Voodoo Rub was a souvenir from a trip to New Orleans about 10 years ago.

4 EASY STEPS TO UPDATE YOUR SPICE CABINETS

1. Take out your fresh, newly bought bottles and put them aside. They usually populate the front rows of your lower shelves. These are going back in.

2. Carefully inspect the older “questionable” bottles for an Expiration Date. Sort out bottles with dates that have expired and those that come with a lot number (manufacturer lot numbers can be searched online). Of course those with good dates are kept. Questionable bottles that are dusty and rusty have seen fresher days. Why bother looking them up online?

3. Dust and clean shelves before replacing the good spices and herbs. I happened to have some new shelf liners laying around from the last cabinet project, so I applied them to the clean shelves. If you are thus motivated, feel free to buy liners at your local Kitchen Supply Dept.

4. Of course now you can restock/re-organize the shelves in a way that makes sense to you. But- What do you do with the expired herbs and spices? Put the bottles in the Recycling Bin? Of course. Recycle the actual old spices and herbs? Sure- especially if you have a little extra time for a home craft project. You can always save the project for another day.

#oldhealthaids

An embarrassing view of the graveyard of Health Supplement programs of years past; Human and Canine.

RECYCLING OLD SPICES AND HERBS

From a BBQ Perspective, it is the best to use the same Herbs and Spices you would add to a Rub or Recipe; like Garlic, Rosemary, Cumin, Oregano, Paprika, etc…

Here are 3 BBQ Ideas:

1. For Gas Grills add the Spices with your Wood Chips in Box, Tin Pan or Foil Pouch for Smoking.

2. If using Wood Chunks or Logs with Charcoal, add Spices and Herbs to your Pan of Water, Juice or Beer for humidifying the Smoker. Herbs will add a nice aroma to the smoke.

3. For Stovetop or Electric Smoking, combine the Spices with the Wood Chips in Pan.

Otherwise, there are plenty of other uses for expired spices and herbs- from Heated Potpourris, Homemade Candles, Soaps, etc… You can even use old dry Cayenne to ward off garden pests. [See Links below.] In the meantime, my catering company has created a new Rub, with freshly blended herbs and spices. I have provided a few links, if you’d like to check it out. Until next time, Eat and Be Well.

Related Articles:

LINKS- RECYCLING OLD HERBS AND SPICES

10 Ways to Use Up Old Spices  http://earth911.com/food/use-up-old-spices/10

5 New Uses for Old Spices  http://www.goodhousekeeping.com/recipes/healthy/spice-uses#slide-6

How To Recycle Old And Expired Spices  http://www.bubblews.com/news/920343-how-to-recycle-old-and-expired-spices

How long should I keep dried spices? http://www.mnn.com/food/healthy-eating/questions/how-long-should-i-keep-dried-spices

LINKS- FROM OUR SPONSORS

California Gold BBQ Rubs- http://www.californiagoldrub.com/index.html

Facebook- https://www.facebook.com/CaliforniaGoldBBQRubs

Tastee BQ Grilling Co.- http://www.tasteebq.com

POWER Rub on Amazon- http://www.amazon.com/California-Gold-BBQ-Power–10oz/dp/B00CVCMR88