By Kent Whitaker Summer is here! Grills and smokers will be fired up for holidays, family meals, and outdoor dinner parties. Now’s the time to check your outdoor cooking items to make sure they’re in good shape. And, it’s perfect time to a few grilling safety tips into consideration. After all, you don’t want you grill breaking before the steaks are done. And, as I say during my book signings and chef demo’s; when it comes to food safety you want your guests to remember the wonderful time and tasty meal. Not a trip to the emergency room due to food poisoning. Here’s a brief Summer Grilling Checklist! GRILL CHECK: Before using a gas grill after it’s been sitting dormant for a while you should check the lines for damage. Replace any worn burners, tighten loose bolts and nuts, clean any rusted areas and clean out debris from the last grilling session! Perform similar maintenance on gas grills and smokers. PREHEAT: Pre-heat your gas grill before using to burn off any residue from cleaners. When you light the charcoal, or fire up the gas for the first time, you might run off a few insects that have made your grill their home. CHECK YOUR FUEL: Before the neighbors come over for your cookout you should double check your fuel. There’s nothing wrong with an extra bag of charcoal or making sure you have enough fuel. CHEF TOOL SPRING CLEANING: Throw away and replace any damaged or rusted utensils, sharpen knifes, and check the batteries in your instant read thermometer. WASH YOUR HANDS AND SURFACES: This act cuts down on cross contamination. If you don’t have an outdoor sink at your grilling area then simply place several handy wipe containers around for you, and your guests, to use freely. Constantly clean around your cooking area as well. ICE FOR DRINKS & ICE FOR EVERYTHING ELSE: If you’re having more people over than you would for a normal family cookout then plan on having two containers for ice. One container holds cans and bottles of beverages that are covered in ice while a separate container holds clean ice for consumption. An ice scoop should be used as well. Any ice used for keeping food chilled should be separate. TEMPS: I’m not going to go over all of rules for keeping foods at the proper temperature. What I’ll do instead is give you a rule of thumb that I mention during my chef demos. “Keep the cold food cold and [...]
Here we go again. I just read an article on Yahoo about what is the best tasting BBQ Sauce. In my humble opinion - we all have different taste buds so, it seems to me that we would all prefer something different. I have a tendency too, with my growing health concern to look at the ingredients in some of this stuff to see what exactly is in them. The point is that in my opinion. It needs to taste good but it needs to have wholesome stuff in it, or you are sorta of defeating the purpose, after all BBQ sauce is still a food product. It should be reasonably good for you too. Here is the Yahoo article, Yahoo's conclusion was Sweet Baby Ray's - a sauce I have never heard of before. What exactly are the ingredients of Sweet Baby Ray's? Well, I give them credit, they publish online their ingredients. However, thats where I stop, the first ingredient is high fructose corn syrup, - more sugar for our diabetic population. The rest of the ingredients were fairly acceptable, except, sodium benzoate. These days I try really really hard to make sure I eat nothing with sodium benzoate. Sodium benzoate is what they use to set off the firecrackers on the 4th of July and has been proven to have cancer causing tendencies. Here is a quote from Wikipedia "In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate form benzene, a known carcinogen. However, in most beverages that contain both, the benzene levels are below those considered dangerous for consumption. Heat, light and shelf life can affect the rate at which benzene is formed." I would gather that most people don't know this about sodium benzoate. The fact is that you can make foods and bbq sauces without this ingredient. One should strive to eat organic and GMO free. These preservatives are simply not needed and can cause the human body a lot of problems. As for the best tasting bbq sauces? First ask yourself what is better, the taste? or your health? and second go to the health food store and look for bbq sauces - that taste go and are preservative free. Most by the way have vinegar in them which kills a lot of bacteria and the chemical preservatives are simply not needed.
Wow, these really look good, Leave it to the pit boys to come up with a mixture of spare ribs and margaritas.
If you have been to any good health food store lately and really looked around you would realize that there are all kinds of veggie foods being offere. I am a fairly new vegan, so I definitely have been looking. First if you are having a BBQ - don't omit your vegan friends. The health food store has all kinds of vegan burgers, some gluten free. These would BBQ great with some BBQ sauce on the grill. There are all kinds of cheeses in the health food store. I try to avoid dairy. In the health food store you can get vegan cheeses made from rice and one of my favorite is one mozzarella cheese made from almonds. There are all kinds of cheddars. Veggies can be grilled and taste great. Try corn on the cob, wrap it in foil and then remove the foil for the last few minutes to add bbq grilled flavor. Sweet potatoes also taste great grilled. Here are some great recipe links for Vegetarians Balsamic Green Beans and Peppers Packet-Roasted - this recipe does have feta cheese California Grilled Veggie the following does have yogurt Veggie Burger This recipe is both vegetarian and vegan. Veggie Burgers
this is an interview with Andy Sullivan, the BBQ guy of Man Cave, January 2011 Man Cave was founded with a simple vision - Letting men be men. A man cave is a man's sanctuary, a place where he can get away from the stresses of life and be his true self. With products ranging from grilling to beer accessories, to premium meats - Man Cave provides men with the essential items to be all that is man. Andy and family at a event Andy will be at this years Des Moines Home and Garden Show and the Minnesota Home and Garden Show, also. Visit Andy and learn more about having a BBQ event at your home at his - Website
Interview with Carolyn Wells, Executive Director of the Kansas City BBQ Society
Jack Daniels 2009 BBQ Competition Team Butcher BBQ started in 1982 when, Dave Bouska, started to work in his first meat market. This is where he began leaning about beef, pork and poultry. From there, Dave, operated sausage markets, managed several retail and wholesale meat markets and now currently owns and operates a custom meat processing plant in Oklahoma. This is where he begun to perfect the plants, sausage, ham and bacon flavoring process. In 2006, he and his brother, started competing in the local BBQ circuit with good results and a lot of fun. Dave views BBQ competition as a fun and hobby experience. They travel all over the country to take place in the competitions. End of August 2010 interview with Dave Bouska, - if you are interested in BBQ Competition you really should listen to this interview. < Other BBQ Links you might have an interest in BBQ Class for All Ages to Kick Off Smokin' In Mesquite BBQ Labor ... - BBQ Class for All Ages to Kick Off Smokin' In Mesquite BBQ Labor Day Weekend at the Casablanca Highly-respected expert Dave Bouska to provide instruction on various elements of BBQ. Read more on PRWeb via Yahoo! News. Sweet Peppers BBQ Team Returns to Defend $40000 Smokin' in ... - 2 with an eight-hour cooking class taught by noted meat expert Dave Bouska, a native Oklahoman who was ranked among the top competitors in Kansas City Barbeque Society (KCBS) BBQ events last year. Bouska will share his expertise with ...
Barbecued chicken is a staple for most backyard cooks. When done right, it's a wonderful thing; when wrong, well, it's like gnawing on barbecued shoe leather. But it doesn't have to be that way.