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

Exciting New BBQ RESCUES! with Chef Mick Brown

Courtesy of http://www.BBQCateringConfidential.com

#BBQ #MixedGrill #bbqrescues

Can you believe the above Mixed Grill (pictured) was done in less than 2 Hours by a BBQ Lesson Client learning how to cook on a Gas Grill for the first time?

 

You may have noticed “tumbleweeds” rolling through BBQ Catering Confidential lately. True. I’ve been led astray by several projects, but have not wandered very far. Since winning for Grill Master on Food Network’s Cutthroat Kitchen, I had been invited to do a last minute 4th of July BBQ Catering at the legendary (former) Beatles Mansion in Hollywood Hills. I have made appearances at several local events including the Western Foodservice & Hospitality Expo at the L.A. Convention Center and 2015 National Night Out at The Greek Theatre. Last week, I was filmed catering an elegant BBQ Buffet for a very popular Reality TV Show. More details coming once I receive the Fall air date. Stay tuned.

#mickbrown #chefmickbrown #westernfoodserviceandhospitalityexpo

A big Thanks to the Western Foodservice and Hospitality Expo for the Invite to sample new and classic Foods and Brews.

 

Closer to home, I have launched a new series called BBQ RESCUES! with Chef Mick Brown. It is my first Multi-Media project featuring several platforms with a BBQ RESCUES! TV Channel on Youtube, BBQ RESCUES! Podcasts and Live Talk Shows on Blog Talk Radio, as well as BBQ RESCUES! Podcasts that just got added to iTunes. We are also building a http://www.BBQRESCUES.com website with links to everything, and that will offer Free Easy Grilling Recipes. Your patience is appreciated as I slowly grow familiar with all the new technical challenges.

#chefmickbrown #mickbrown #jettila

He didn’t judge my episode, but it was nice meeting Food Network’s Cutthroat Kitchen Judge Jet Tila at the Western Foodservice and Hospitality Expo.

There are already a few BBQ RESCUES! episodes available online. The first video was shot in Shreveport, Louisiana with me helping Chef Carolyn Manning, a potential James Beard Foundation Contest Winner, get votes for her BBQ Mushroom Burger. The next is a brief gag reel featuring BBQ Cannibal Birds competing to eat my BBQ Chicken in the Park. The latest one is filmed at Fairfield Place (the oldest Bed and Breakfast) in Shreveport and shows how you can use any BBQ Gas Grill as a Smoker.

#smoked #chickenbreasts #bbqrescues

As a Bonus, the Client learned how to Smoke Chicken Breasts over Indirect Heat on a Ceramic Egg Grill.

The Shreveport BBQ Mushroom Burger episode was also made into a Podcast, along with a two part broadcast from the 2015 National Night Out event at The Greek Theatre. There are some fun moments as I chat BBQ with several participants, including members of the LAPD, and some Community Groups. The biggest Highlights are probably the original audio performances by a seasoned Acapella group called JONDO. They were former competitors on America’s Got Talent, and BBQ RESCUES! is trying to help this talented musical group get more exposure.

#chefcarolynmanning #mushroomburger

BBQ Mushroom Burger at Blue Southern Comfort Foods in Shreveport, LA. made the Top 5 (actually 2nd Place), and is heading to New York. Congratulations to Chef Carolyn Manning on her exciting James Beard Foundation’s Better Burger Project win!

So far, it has been very fun developing the new shows. More BBQ RESCUES! material has already been filmed, including my family reunion in Shreveport and more from the Birthday Catering in the Park where I met the BBQ Cannibal Birds. This week, I am adding the very first Recipes to the BBQ RESCUES! Blog. They come from a Private Grilling Lesson where I helped the Beverly Hills Client learn how to use a Gas Grill for the first time. Then he throws a Cookout for about 20 Family and Friends on the same night. I hope you will enjoy a BBQ RESCUES! TV Video, Podcast or visit to the new website when you have a chance. Until next time, Eat and Be Well.

Bonus Video- Interview with new James Beard Foundation Winner Chef Carolyn Manning.

________________________________

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 is available on iTunes. Email- Mick@TasteeBQ.com 

LINKS

BBQ RESCUES! website http://bbqrescues.com/

BBQ RESCUES! TV  https://www.youtube.com/channel/UC4q6YWRcMgdsH_Lnw5XgqZA

BBQ RESCUES! Podcasts on iTunes https://itunes.apple.com/al/podcast/bbq-rescues!/id1030435189?mt=2

BBQ RESCUES! on Blog Talk Radio- http://www.blogtalkradio.com/bbqrescues

Western Foodservice & Hospitality Expo-  http://www.westernfoodexpo.com/Content/72.htm

National Night Out 2015- https://natw.org/about

Chef Jet Tila (Food Network)- http://www.foodnetwork.com/hosts/jet-tila/bio.html

Fairfield Place Bed and Breakfast- http://thefairfieldplace.com/

Blue Southern Comfort Foods- http://www.bluesoutherncomfort.com/

James Beard Foundation Better Burger Project- http://www.jamesbeard.org/better-burger-project-standings

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 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