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

 

New BBQ Tasting Tours Los Angeles and Best of Barbecue in London

By Mick Brown

Courtesy of www.BBQCateringConfidential.com

#PittCo #BBQBeefRibs

Pitt Cue Co. Smoked Beef Ribs with Bone Marrow Mashed Potatoes and Pickled Red Cabbage. The Best BBQ Dish I had in London.

 

Barbecue Season is in full swing in countries all over the world. If you are like me, you’re always searching for something exciting and new in your travels. Especially when it comes to Food. Since my interest is Grilling, I always try to find something grilled on restaurant menus wherever I go. Wish every city had a BBQ Tour, where I could link up with a BBQ Chef and explore some of the best local places to eat (and avoid the over-priced tourist traps with mediocre food).

 

#SteakCoLondon #BBQLondon

Steak & Co. is a Class Act with a variety of Rib styles. They are said to have some of the Best Mac and Cheese in London.

As it turns out, I usually end up creating culinary tours for myself whenever I visit cities outside of Los Angeles. I utilize a combination of Yelp, Trip Advisor, “Local BBQ Restaurant Reviews” (Google Searches), and good old “Word of Mouth” from Locals. Thanks to Facebook and Google, I am also creating a Friends’ network of Gluten Free and BBQ Foodies and Chefs from all over the U.S., and abroad.

 

#MickBrown #RipleysLondon

At Ripley’s Museum London, I quiz a friendly Local about where to find the best BBQ.

When I am not doing BBQ, I like to take city tours of the best local Cuisines and do Cooking Classes to learn how to make them. In the past couple of years I have been fortunate to tour exciting food destinations like New Orleans, Paris, Mexico, Miami, Costa Rica and Chicago, among others. Some of these experiences have been subjects in “The Adventures of TasteeBQ”.

 

#BodeansLondon #BBQBurntEnds

Authentic Texas style BBQ is alive and well at Bodean’s BBQ in London. They are popular for house made BBQ Sauces and delicious Burnt Ends.

Recently, I have been hearing from people who are planning travel to London, so I decided to share one of my favorite BBQ cities ever. I was there in the Fall of 2012, following the Olympics. Hopefully, the London BBQ scene hasn’t changed too much in the past year, or so. Please share any updates if you have more recent Pics of BBQ in London.

#AdamsRib #LondonBBQ

Tender Chicken and Ribs taste a more baked than BBQ at Adam’s Ribs. But the BBQ Sauce is great with the Fries.

 

#WestEndLondon #TheatreRow

From Adam’s Ribs, you get great views of Theatre Row in the West End.

Of course, throughout my travels there have been “Hits and Misses” when it comes to BBQ restaurants. The Catering part of my company has recently branched out to offer BBQ Tasting Tours in Los Angeles. Open to both L.A. Locals and visitors alike, friends have asked why would I promote the competition?  I look at it a different way.  As a Caterer, I seldom cook for groups of less than 10, and I have no intention of ever opening a BBQ restaurant in L.A. [Been there , done that with Chicago Pizza.] Plus it is a chance to take my BBQ Classes on the road, meet new people and nosh on some of the Best BBQ in town. The next Tour is coming up in a couple of weeks (details below). In the end, BBQ Tasting Tours is another small step in my company’s mission to Make the World a Better Place to Eat. Hope to see you there. Until next time, Eat and Be Well.

#MoroccanGrilledChicken #MomosLondon

As a fan of International BBQ is was great to have Lunch at Momo Restaurant in London. Their Moroccan style Grilled Chicken was phenomenal, and came with Couscous and all the Trimmings.

FAVORITE 5 PLACES FOR BBQ IN LONDON

1. Pitt Cue Co.- 1 Newburgh St, London W1F 7RB, United Kingdom +44 20 7287 5578- Great quality Smoked Meats, creative Side Dishes and Daily Specials.

2. Steak & Co.- Irving Street.London WC2A 0HAEngland, 0207 839 8100- Elegant Steakhouse with nice variety of Ribs and traditional American BBQ Dishes.

3. Bodean’s BBQ- 10 Poland Street London, W1F 8PZ  020 7287 7575- A slice of the South with authentic Texas Style smoked BBQ, and more.

4. Momo Restaurant- 25, Heddon street London W1B 4BH + 44 207 434 4040- Lavish Moroccan Restaurant with excellent Grilled Chicken and the works.

5. Adams Rib- 9/23 Shaftesbury AvenueLondon W1V 7HAEngland +44(0)20 77346811- BBQ is tender and tasty. Great location for Theater Row.

________________________

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

For More see The Adventures of TasteeBQ “Best of BBQ in London” http://www.buzzfeed.com/tasteebq/the-best-of-bbq-in-london-2kzn

Pit Cue Co.,  London http://www.pittcue.co.uk/home/ 

Steak & Co., Lmdon http://www.steakand.co.uk/

Bodean’s BBQ, London http://www.bodeansbbq.com/

Adams Rib, London http://www.tripadvisor.com/Restaurant_Review-g186338-d2200833-Reviews-Adams_Rib-London_England.html

Momo Restaurant, London http://momoresto.com/restaurant/london/momo/restaurant/

BBQ Tasting Tours Los Angeles- Tickets, Info Tour July 26, 2014 http://www.brownpapertickets.com/event/774599

BBQ Tasting Tours- Tastee BQ Grilling Co. http://tasteebqgrilling.com/bbq-tasting-tours-los-angeles/