Oops I did it again… To recap, I am somewhat new to Blogging and am definitely a Freshman to the world of Crowd Funding and to Indiegogo.com. It could just be “the jitters”. However, completing the list of suggested Tasks to properly launch an Indiegogo Campaign is about as doable of making your video go Viral. Not to mention, my “day job” is getting a new product out for Memorial Day and preparing the Catering company for BBQ Season.
My jaws are so wide open, I can’t even bite. Let alone chew all of it. [A deconstructed recipe for “Biting off more than you can chew.”] With 2 Weeks in and 17 Days to go, here are the highlights of:
“A Beginner’s Guide to Crowd Funding (on Indiegogo)”:
1. Software is Easy to Use- If you can do WordPress, the software is quickly usable to set up the Pages…
Smoked Ham with Raspberry Orange Glaze is perfect for Holiday gatherings, Brunch or Buffets.
Sounds strange doesn’t it? Turning Ham into a Superfood… You may be surprised to hear that many of the delicious Spices that we traditionally use with Ham are thought to pack extra nutrition. Cinnamon is used as a Medicine is some cultures for it’s antiseptic and blood healing properties. Nutmeg and Allspice are also supposed to good for pain relief. Cloves are said to be endowed with high levels of natural antioxidants. The Fruit we use for Glazes can also be of the Superfood variety: Pomegranate, Orange, Raspberries, Cranberries, Pineapple, etc…
Ok let’s face it. Ham will never be considered a Superfood. But it tastes Super Good to those of us who can eat it. Because many Hams already come pre-cured with plenty of Salt, there is no need to add a lot to your seasonings. Also, by marinating it in…
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.
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.
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
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.
Smoky Portuguese Shrimp at The Blue Shrimp Restaurant on the Beach.
Sadly, my time here in Puerto Vallarta Mexico is winding down. Last night’s wedding was a huge success. Congratulations to the happy Newlyweds Jacki and Andre. They would have easily won Wedding Wars on TLC. The Catering staff of Casamagna Marriott Resort and Spa, led by Supervisor Carlos, did an amazing job with the food. There wasn’t much from the Grill, but I’ll attach some gratuitous delicious Wedding Food pictures at the end of the article, anyway.
The Blue Shrimp owner Martin’ mixes drink at table while nearby Server makes a fresh Caesar Salad table side.
Before I toured the Grills around La Playa De Los Muertos, we stopped for a “snack” at the Blue Shrimp Restaurant. Mission Impossible. The place is popular among tourists for it’s name and excellent location. Though commercial and kitschy, the decor bespeaks of more cleanliness than you’ll find at almost any other restaurant in the area. As a Certified Professional Food Safety Manager, I see the California Department of Health would have a Field Day writing citations on the Beaches of Puerto Vallarta.
A special request from the bar “L.A. Mick’s Choco-Banana Martini” (?)
After being seated by the Hostess at The Blue Shrimp, we were left alone at the table for quite awhile. Finally, we were greeted by the restaurant’s owner Martin’, who seemed relatively young for such a big establishment. He strongly suggested the menu favorites Portuguese and Coconut Shrimp. The smallest you could get was a “1/4 Order” so we decided to sample them both. While waiting, they allowed me to request an experiment of making a Martini with two of my favorite flavors, Chocolate and Banana. It came out delicious and we requested that that if they put it on the menu, it should be called the “L.A. Mick Choco-Banana Mix”, or something like it. We’ll see…
Coconut Shrimp at The Blue Shrimp Restaurant in Puerto Vallarta.
Keeping it real, The Blue Shrimp is the subject of mixed reviews on Trip Advisor. Some people say it is under par and overpriced, while others say it’s the best food ever. As you know, it is always a matter of personal taste and your idea of reasonable value. Trying the dishes, I could see both points of view. The earlier comment about a snack at Blue Shrimp being “Mission Impossible” was regarding the big filling portions of their minimum sized dishes. Maybe it’s my bad, I didn’t realize we were ordering entrees that came with under steamed Rice and Veggies.
A closer view of the Coconut Shrimp, with Dipping Sauce.
“The Good” was the Jumbo Shrimp- 6 per Order- all came out tasting nice and fresh. “The Great” was the presentations. The Bacon wrapped Shrimp was served on a half Mango Plank, with a torch burning for extra drama. The Coconut Shrimp looked ginormous, plated around a freshly cut Coconut Bowl, filled with Dipping Sauce. So far, so good. The “Not-So-Great” (or Bad) was the breading. I can see how some would have issue with the Coconut Shrimp Batter, which was an inch think on some parts. It is hard to find fault with too much Bacon. But the super thick slices on the Portuguese Shrimp were crispy on the outside and chewy on the inside. The flavor did seem to dominate the fresh Shrimp. Maybe the dish should of been called “Thick Bacon Wrap with Shrimp”.
Gratuitous Wedding Food Photos (#1)- Beef Satay with Cucumber Sauce. The one that got away- didn’t get one before it disappeared.
With a little bit of food e-arranging, we were able to enjoy the best parts of the Blue Shrimp dishes, and leave the less desirable components on the plates. Still left full and satisfied. Next time we will do Tour of What’s Grilling on the Beach in Puerto Vallarta. Here are those Weding Food Pics I promised. 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
Tomato Mozzarella Skewers were served with fresh Basil Dipping Sauce at the Marriott Casamagna Resort and Spa in Puerto Vallarta, Mexico.
You can see all the great seasoning on this delicious Salmon with Tomato Onion Ragu.
The Artichoke and Spinach Stuffed Chicken Breasts were amazing with a light Basil Sauce.
My first Grilled Dish was this Steak. Finally, cooked through to Medium Rare on third try. Restaurant shall remain nameless because they were nice folks with good reputation.
By Mick Brown
Was (not so) recently invited to a wedding in Puerto Vallarta. I say “not so” recent because the invites went out nearly eight months ago, so I couldn’t give the excuse “I have a Catering Gig”. For a forced vacation situation, it is lovely to be here in Mexico. Especially with Jamzilla going on in Los Angeles. I ordered a Medium Rare grilled Steak on the first night here. It arrived raw, and I made the mistake of tasting it. My stomach is still paying the price for the faux pas.
Onto Grilling. Wherever in the world I travel, I try to make it a point to check out the local Grilling Scene. There is always something new to learn- a technique, secret ingredient or full recipe(s). If you stick with me, and I’ll show you that the world is indeed a small place when it comes to BBQ. The interesting thing is that Grilling is really big in Puerto Vallarta. Especially on the many great Beaches found around the town. I’ll let the story unfold through photos.
The first night, we took a walking tour around Zona Romantico, it is considered a progressive, trendy part of town. Filled with restaurants, bookstores and boutiques. We happened by a place Called Marisco’s (translated: Fishes). Unfortunately, the last place you want to eat is at an empty BBQ joint. There is no telling how many hours (or days) the food has sat around. So we had to keep moving. Plus, I had already had the raw steak fiasco, so wasn’t able to even taste a snack from the menu.
A nice looking Grill at a lonely restaurant. The food could be great, but no one likes to eat at slow BBQ Joint where you have to guess how old the food is.
A guy behind the Grill was “barking” at people on the street and invited me to take a photo. Here you see Steak, Potatoes and Huesos (Ribs) being cooked on Mesquite. Something looked a bit off about the food anyway. Couldn’t quite put my finger on it yet.
Catering set-up at BBQ Beach Catering at Casamagna Marriott.
The next day, I ran into a crew doing a BBQ Catering on the beach at my hotel Casamagna Marriott Puerto Vallarta Resort and Spa. First, I met Marcelito, who was firing up the Grill. In an interesting twist, he used dry Sterno Powder as an accelerant on the Mesquite Grill. I am intrigued and will look into experimenting with it sometime.
First Grill Master I met was Marcelito, doing BBQ Beach Catering at the Casamagna Marriot Resort and Spa. He used Sterno Powder as accelerant for Mesquite Grill.
Later I met Chef Octavio, who ran the staff with great precision. They had their Salads set up and meats grilling like clockwork before their guests arrived at 7pm. I also met the hotel’s Catering Supervisor Carlos, who invited me to stay and cook with them. It was dinner time and I already had plans. But I hung around for a while, we took some pics and I gifted them with samples POWER Rub and the brand new HEROIC! No salt/No Sugar Blend. Guess they liked it. At least Octavio’s daughter did. She “Liked” my Catering and BBQ Rub pages on Facebook by the next morning.
A nice variety of Sides and Salads were thoroughly enjoyed by BBQ Beach Catering guests.
Not sure if seeing a guest Chef made their guests hungrier or not, but by the time I left for dinner the Beach BBQ Catering spread was totally demolished. Carlos, Octavio and crew were beaming with satisfaction from another successful event. It’s a feeling I am somehow fortunate enough to have after every catering. Great Job Guys! In Part 2, Vamos a la Playa- or I will take you to the Beaches of Puerto Vallarta and we’ll see what’s cooking there. Until then, Eat and Be Well.
Here I am with Chef Octavio of the Casamagna Marriott Resort Catering Staff. The Chicken and two other meats didn’t have much time left on this Earth- thanks to hungry guests. Mucho Gusto.
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
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.
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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
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?”.
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.
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:
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.
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.
Last year, we spent much time talking about how POWER Rub is delicious and easy to use. In 2014, I hope to make more effort to discuss the beneficial aspects of adding certain Herbs and Spices to your diet. Six of the ingredients in POWER are on this Top Ten list. If you don’t get it from us, hope you will get them somewhere. Eat and Be Well.
