The final tour stop – Monday Night Football
November 30th – New Orleans, LA – New Orleans Saints
*Schedule is subject to change without notice. Sorry.
I was up late tonight. I guess I couldn’t sleep. So it’s about 2:30 in the morning here in Seattle and I’ve just logged on to the Users Forums – to see if there were any stray questions or conversation threads to which I might contribute. I happen to glance at the “Who’s on right now” gizmo and see that Mr. Jig and Ka Honu are both signed in.
Mr. Jig
Mr. Jig lives in upstate New York and rises early each day, a habit he developed as an outdoor hunting and fishing guide, and generally goes fishing before the light is in the morning sky. I’ve sought out his good advice many times and quoted him in my posts and stories. His wisdom comes from years of experience cooking outside. I truly enjoy his helpful, irreverent and sage, if somewhat cranky, advice.
I live in Seattle where it’s 3 hours behind Mr. Jig in New York and 3 hours (at least during DST) ahead of Ka Honu in Hawaii.
Ka Honu
Ka Honu resides in the lovely state of Hawaii on the windward side of Oahu. We met this past spring and I thoroughly enjoyed his company and stories as he showed me some of his favorite spots in downtown Honolulu in China Town! I seem to remember him saying he can be somewhat of a late night owl kinda guy but, according to Hawaii time, it’s still Thursday evening and the local TV news has just finished – that means the late night comedians are only now just beginning their stand-up monologues.
So there you have it. Friday morning for one guy, middle of the night for me, and late Thursday for another and, simultaneously, we’re all three reviewing topics and conversations on the Users Forums. So what’s this got to do with grilling?
Well – as are many of the members of the Users Forums – these two other fellas are very knowledgeable and possess years of practical experience on the subjects of outdoor cooking – specifically using The Big Easy infrared cooker, as well as various methods and styles for grilling and smoking food. During the year or so the Users Forums has been around they both have contributed good advice to folks who post questions about topics that can range from helping a newbie try their first cook in The Big Easy – to advising on when and how to mop or foil a brisket or ribs in the smoker. (And I can always count on both of them to give me a hard time whenever I make a goof-ball answer.)
So here it is – they are up, along with yours truly, dropping in on the Users Forums to see if anyone has posted a note about their last cook, or has a question to which they (we) might have something of value to say that could help out a fellow backyard cook.
Take a look at the Users Forums – you can meet some very nice folks there. I have.
Happy Grilling!
Did you know that an equal number of slices of tasty lean roast beef can have fewer calories and fat grams than prepared turkey or chicken luncheon meat? Isn’t that great news? If you have a little extra room on your grill or smoker over the weekend you can prepare that roast beef make it just the way you like it! Tasty roast beef sandwiches all week long! Well that was my plan….
These days I try to shave costs where I can.
This week I was shopping at one of the grocery stores I frequent and – as is my habit – I checked out the Manager’s Specials section of the meat counter. You know what I’m talking about. It’s that place at the end of all the pretty displays of chicken, pork and beef where meat is placed when it hits the expiration date. I always stop by there and sometimes the prices are so good it’s impossible to not pick it up! I’m skeptical of poultry and never buy fish that way. But pork and beef? – No problem!
There is was – a 1.6 lb Beef Top Round roast marked down. Upon seeing it I was inspired to take it home and make some roast beef for sandwiches. Do you know about Top Round beef roasts on the grill? The BEEF Council describes the cut this way: (more…)
Bears fans know about football and brats - and they really enjoyed the tasty Hillshire Farm brats and Buccaneer Blends sauces during the pre-game.
Char-Broil kicked off the Home Turf Taste Tour this past week in Chicago, IL. Fans at Soldier Field got a taste of both Char-Broil and Miller Lite outside the main gates for the Chicago Bears home opener and what an impression they made! Thousands learned Char-Broil’s juicy little secret – infrared!
They start 'em young in Chicago - tailgating that is! This youngster and family picked up some of the handy prizes at the booth and tasted the Hillshire Farm brats and Bubba Burgers. McCormick provides sample packets of tasty rubs for visitors to take home and try.
The Home Turf Taste Tour is heading to the Minneapolis this week for the Vikings vs. 49er’s game on Sunday – a battle of undefeated teams! Make sure to stop by and see the Char-Broil and Miller Lite Home Turf Taste Tour at 921 Washington Avenue South for the best tailgate in the Twin Cities!
CLICK HERE for the Char-Broil and Miller Lite Home Turf Taste Tour schedule and locations.
Travel only a short while in the world of barbeque and chances are you’ll start reading or hearing the word “Moink” used in the phrase “Moink Balls.” (Yeah – me too!) The explanation requires an entire web site – which our newest guest chef, Larry “BBQ Grail” Gaian, has developed. And that’s truly fitting considering Larry’s the fella who first coined the term “Moink Ball.” (Hint what does a cow say? What does a pig say? What does a cross between a cow and a pig say?)
Larry "BBQ Grail" Gaian
You can read a short bio on Larry and an abbreviated version of the story on how Moink Balls got their name – as well as information about the other guest chefs and writers who contribute to the newsletter, web log and recipes – by clicking on the page entitled Writers & Chefs at the top of this page in the navigation bar beneath the main Sizzle on the Grill banner.
Back at the ranch — I’m honored to feature Larry as a Guest Chef for this web log and look forward to learning from his experience as a barbeque enthusiast and professional barbeque caterer. This week he provides a recipe that certainly demonstrates a talent he has for creating tasty food. I hope it inspires you to try it!
Happy Grilling!
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Hiya CB – I always cook too much food! And I have to get creative with the leftovers! The other day I needed something “new” for a somewhat ‘fancy’ event (if a true BBQ could ever be fancy!) so I decided to talk to my friends who are also BBQ enthusiasts. They had some good ideas and then I checked a couple of recipes and came up with the following: Smoked Chicken Faux Pate. This simple-to-make appetizer was, as you say, DEE-LISH-US! I hope folks give it a try. – Larry “BBQ Grail” Gaian.
Smoked Chicken Faux Pate drizzled with BBQ sauce & accented with rub - served family style with saltines.
Until it’s done.
That is the only reasonable statement I can make. This week I got another email from a fella who had overcooked his prime rib because he was using a timer to plan his meal. A timer is excellent for casseroles, cakes, and other food you prepare indoors on the stove top or in the oven. BUT when cooking out doors it’s a secondary, heck – maybe a tertiary device to help you plan and manage your cook. (more…)
Enjoyed watching this – gave me a chuckle.
Parents may now think twice about admonishing their kids to “Stop Playing with your food!” They could be working on a masterpiece!
Happy Grilling!
Grilling Tour team member gives one-on-one demonstration of The Big Easy oil-less infrared turkey fryer.
The 2nd half of the Grilling Tour 2009 has begun! Sponsored by Miller Lite – the Char-Broil Home Turf Taste Tour rolled into Atlanta this past weekend for the inaugural Atlanta BBQ Festival and were met with thousands of folks eager to learn Char-Broil’s juicy little secret – infrared!
BBQ fans tasted the Hillshire Farm sausage and Bubba Burgers grilled on the Quantum grill at Turner Field. It seems that everyone is interested to see The Big Easy oil-less infrared turkey fryer in action! Well, as you can see by the photograph – we didn’t disappoint and provided many hands-on demonstrations of this great cooker.
This week we head to the Windy City – Chicago, IL – for the Bears v. Steelers game on Sunday. Come find us at The Ultimate Taste Zone on the north side of Soldier Field! Who knows…we may let all you football fans in on our little secret!
CLICK HERE for the Char-Broil and Miller Lite Home Turf Taste Tour schedule and locations.
Hey, CB! We’re so glad it’s tailgating season in Alabama! We love to meet all our friends at the game for a cookout, but when we can’t, we celebrate at home and crowd around the Big Screen.
For those occasions nothing fits the bill better than our Braised Short Ribs. Like our Braised Beef Chili, this dish starts out hot and fast with a sear, then goes undercover for a long, slow braise. We add our Roasted Corn Soufflé and a big green salad to make a memorable meal. – GOG
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Girls on a Grill – Grilled & Braised Rack of Beef Short Ribs
The US Dept. of Health web site FoodSafety.gov
Cooking outdoors for friends and family can and should be a rewarding and tasty time for everyone. But sometimes folks seem to forget the common practices of food safety they adhere to when cooking indoors only a few steps away! I just can’t stress enough how important it is to pay attention to using the best practices for handling food in all the various states of preparation. From the way you store raw meat to how you keep it separated from other foods during preparation and even how you hold it for service – are all important to ensure you and your family have the best possible dining experiences when cooking outdoors. There are many serious problems that can occur when you, as the chef of your kitchen, disregard basic hygienic safeguards.
I keep several food safety web sites on my ‘favorite bookmarks’ list and refer to them often to double check – especially now – having reached the ‘double nickle’ age and the senior moment gene has activated! The one I refer to most often is FoodSafety.gov and it’s now better. The newly enhanced U.S. Government Dept. of Health web site contains all manner of information about food safety, of special interest to me is the information on meat cooking times and storage. It’s easier to use and has plenty of quick tips, charts, and videos to help you stay on top of the best food safety practices to follow in your kitchen – be it the indoor or the outdoor one! So give it a look and maybe bookmark it for future reference: http://foodsafety.gov
Happy Grilling!
