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2019

Three Hacks for Safe Cookouts for Backyard, Tailgate or Campsite!

So you’re camping out and getting your cooking gear together! Or, maybe you’re just going to fire up the grill in the backyard and cook for family and friends. Maybe you’re gathering your tailgate supplies for the College and Pro football season. Whichever version of outdoor cooking you’re leaning towards it’s always a great idea to keep a few food safety tips in mind. Hopefully, there won’t be any problems! But here are three safety hacks that are perfect for the back yard, tailgate or the campsite. Safe Cookouts ONE – Cold and Hot - Safe Temperatures – Digital Thermometers The general rule of thumb that I mention during my chef demos is this; Keep the cold food cold and keep the hot food hot. Use ice to keep cold foods chilled while serving. Such as a bowl of pasta salad resting in a tray of ice. Never mix ice used for consumption with ice used to store food – especially any meat that could drip raw fluids. Also, cook/grill meats to their proper internal temperature. The only way to do this is with a thermometer. Personally, I use Digital Thermometers for a variety of things. I have a Digital Instant Read Thermometer that’s pocket-sized and perfect for camping and tailgating. Safe Cookouts And I have a Bluetooth Thermometer which sends the chamber temperature of my barbecue smoker to my cell phone. Plus I have a couple of older plain cooking thermometers for backups in case a battery dies. Use your thermometer to check the internal temps so you properly cook items to the USDA recommendation. This takes care of harmful bacteria that may cause illness. Temps differ from meat to meat so I’ve added the USDA Temperature Chart below. Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes Ground meats 160 °F (71.1 °C) Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C). All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165 °F (73.9 °C) Fish & Shellfish 145 °F (62.8 °C) Source USDA.gov If the food you are serving was stored in the fridge then that food needs to be kept chilled during serving. Hot food from the grill, oven, grill or stove should [...]

By |2024-02-29T07:25:03+00:00August 18th, 2019|Ham, Cooking, Meat|0 Comments
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San Bernardino County Fair 2019

San Bernardino County Fair 2019 An annual event for over 70 years, the San Bernardino County Fair is THE destination in the High Desert for Fun. Concerts, carnival rides, food, games, animals, exhibits, and more! The Fair provides a diverse entertainment offering for everyone at an affordable price. his is a interview with Geoff Hinds, CEO Fair Manager about some of the history of the fair and fairgrounds.  He also talks about what is new and exciting this year at the fair and fair food and entertainment. More **************************************************************************** This years fair features a lot of fun and exciting carnival rides.

By |2024-02-25T16:01:30+00:00May 24th, 2019|County Fair, California, Podcast|0 Comments
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Calveras County Fair and Frog Jubilee 2019

Calveras County Fair and Frog Jubilee 2019 The Calveras County Fair and Frog Jubilee 2019 is coming on May 16th-19th in Angels Camp, California. Their attendance is approximately. 35,000 to 40,000. The Theme is "Be a Kid Again!". They have all kinds of events including of course the International  Frog Jumping Contest in which contestants can bring their own frog or use one of the local provided bullfrogs - and classic fair food, carnival rides, live music, goofy competitions, livestock, rodeo, with  opportunities to sample award winning local wines and agriculture. Be sure to check out - Checkout the Frog Hop of Fame from past Frog Jump winners in historic downtown Angels Camp. This is a interview with Laurie Giannini, CEO Fair Manager about some of the history of the fair and fairgrounds, and rodeo. She also talks about what is new and exciting this year at the fair and what specifically they have for children to do that is fun. ********************************************************************

By |2024-02-25T16:15:53+00:00May 8th, 2019|Podcast, Angels Camp, Frogs, Rodeo|0 Comments
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Puyallup Spring Fair, WA 2019

The Puyallup Spring Fair starts on April 11th and runs thru the 14th. This is a pre-fair interview with Stacy Van Horne, Public Relations Manager. We talk a bit about the history of the fair, fair foods and what there is for kids and seniors to do. There is a lot of work that goes into putting this fair up and a lot of imagination. The have The Farm at Sillyville - which is a rather unique idea and very cool.  There is Creative Kids Entertainment and Brad's World Reptile Show, and BBQ Playoffs.  There are also Fireworks on Friday and Saturday evening. There is a KidZone and a Stunt Show. In Expo Hall they have too. This fair has a lot of everything. It makes you wonder how exactly it differs from the Washington State Fair that is later in the season.  Stacy and I talk about that. They are also known especially for Motorsports and Monster Trucks. The fair takes place on the Washington State Fairgrounds.                 ********************************************************************

By |2019-04-09T01:07:02+00:00April 9th, 2019|Washington State Fair, Fair Food, Podcast, Puyallup Spring Fair|0 Comments
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Florida State Fair 2019

Discover the Fun at the Florida State Fair Pre Fair interview with the Assistant Manager of the Florida State Fair - Mike Rogalsky. We talk about what is new and exciting at this years Fair. We talk about parking, Seniors and what is good for children under 12 to do. Of course we talk about fair food, the exhibit building the animal exhibits, the carnival and a lot of their entertainment.

By |2019-03-13T21:46:47+00:00February 7th, 2019|State Fair, Fair Food, Fairgrounds, Florida State Fair, Podcast, Tampa, Wade Shows|0 Comments
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Dry Rubs Made Simple

Dry Rubs Made Simple Have you ever taken a bite of something and wondered what spices were used to season it? In the world of barbecue and grilling spice combinations are called rubs because the mixture of spices is rubbed into the meat. I get several emails a year asking about making rubs and how to find combinations for different flavors. The simple answer is that rubs are whatever you want. Heck – salt and pepper is a rub! But, for developing certain flavor combinations it’s probably a good idea to do some research on the spices you like in your favorite dishes. For example, if you want an Asian-inspired rub then research oriental spices and Korean barbecue. Tex-Mex rubs include spices found in South of the border cooking. The same goes for Greek and Mediterranean cooking, Italian foods etc. If you like that “flavor” learn the basic spices associated with that style of cooking and start playing with spice combinations. Or, you can cheat! More on that below. Here are a few things to keep in mind when developing your own spice combinations – AKA, rubs! Add Before Long before Cooking The secret to using a spice rub on any meat is getting a head start. I apply my rib rub on my ribs a day before they hit the smoker. This allows the spices to dissolve as the meat soaks up the flavor. At the very least, apply your rub several minutes before cooking. Allow the rub to turn from dry to moist – you’ll see a notable difference over the course of ten to thirty minutes. If you plan on more than a few minutes, then cover and place in the fridge. But don’t go crazy with the above suggestion when it comes to delicate items like seafood. A few minutes to allow the seasoning to sink in will be perfect. Watch the Sugar and Salt! Going healthy is a great thing when you start mixing up your own batches of rubs. Don’t get me wrong – you can add a pinch of salt – just don’t go overboard. Avoid doubling up on sodium when you use salt and then another ingredient such as Garlic Salt. Suddenly you have double the salt! I include dashes of brown sugar, and even table sugar, in several of my rubs and seasoning blends. However – if you use a lot of sugar in your mix and heat things up too quickly you could end [...]

By |2024-02-29T07:22:48+00:00February 1st, 2019|BBQ, BBQ Recipes|0 Comments
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