Barry “CB” Martin, curious-about-food writer.

CB

I’m one lucky guy. I’ve written the Sizzle on the Grill newsletter for more than seven years, and even provided tricks, tips and recipes for Char-Broil’s cookbook, Everybody Grills.

Who could complain about getting to grill nearly 365 days a year and writing about it? I love meeting you through your letters, emails and in person as I experience great backyard grilling and barbecue traveling around the country! Wherever I go I try to find the local food and sample it. For my money, nothing beats dining with friendly folks eating local ‘cuisine’ … and enjoying spirited conversation with the meal.

Now and then I get a letter asking me about the nickname “CB.” No, it’s not a marketing gimmick to match up with the sponsor. The truth is I’ve had the moniker for more than 25 years – given to me by a group of room mates when we all shared rent for a house by the beach. None of the others could cook, so meal plans were my responsibility. The others started calling me “Chef Barry.” It stuck.

I am not a professionally trained chef and don’t wish to infer that I am a true “chef” by means of this nickname. I have worked in a variety of restaurants and cultivated an appreciation for fine cuisine as a head waiter and wine steward at both French and American restaurants. Bottom line? I’m just a guy who really enjoys cooking and serving tasty food to his friends and family. I expect there are many folks who are better cooks than me, and certainly you may be one of them. I just try to share my experiences to help you take on the challenges of grilling, Q’ing or smoking food that pleases you.

I’m always interested in expanding my understanding and appreciation of food, so share your thoughts, reactions to the recipes or how to improve them. Post a comment after one of the articles, subscribe to the weekly email newsletter Sizzle on the Grill, start or join a conversation on the Users Forums or send me an email: cb@sizzleonthegrill.com

Happy Grilling!

Char-Broil BBQ All-Stars

Contributing chefs, experts and aficionados

"Chef Chris"

“Chef Chris” Christopher Koetke, CEC, CCE

Dean, The School of Culinary Arts of Kendall College

Christopher Koetke has been a culinary instructor at The School of the Culinary Arts of Kendall College since January 1998 and he was named Dean of the Culinary School in 2005. He began cooking professionally in 1982, starting at local restaurants in his hometown, Valparaiso, Indiana. He soon moved to Chicago and procured a position at L’Escargot on Halsted. Eager to expand his knowledge of fine cuisine, Chef Chris traveled to France where he worked in some of the country’s finest kitchens.

Chef Chris is a noted ice carver and was associated with one of the nations foremost ice carving companies, Nadeau’s Ice Sculptures, for 16 years. He has also consulted for companies such as The Soyfood Council, Todd and Holland Tea Merchants, The Pampered Chef, Char-Broil, and the Turover-Strauss Group. Christopher co-founded www.ChefTalk.com and for 4 years was a contributing editior to Chef, Fancy Food, Culinary Educator Today, and Local Palate publications. He has a B.A. degree in French literature from Valparaiso University, a MBA from Dominican University and a Certificat de la Langue Francaise from the Sorbonne in Paris.

You’ve probably seen Chef Chris serving as a judge for numerous competitions presented on Food Network cable TV and he is a frequent guest on WGN and ABC TV in Chicago and Chicago’s WGN food time radio show. He has recently filmed more than 150 video segments that air in more than 5000 Albertson’s stores and has filmed educational videos for the Soyfoods Council, National Pork Board, and Idaho Potato Commission. Oh, and he loves to GRILL!

Chef Woods

Chef Marvin Woods, TV host, chef and celebrated cookbook author. I’m so honored to have Marvin as a regular contributor to Sizzle on the Grill. Make sure you check out his recipes in the Search Recipes section of the web site.

Celebrity Chef Marvin Woods is garnering many accolades with his New American cooking that is creative good home-cooked food, with a clean taste that is also health conscious.

“New American cooking is the term I feel best to describe my food that has a creative and unique mix. I want to show people the natural diversity and crossover of cultures and different ethnic groups that date back (in this country) to the mid 1600’s that include a contemporary approach to Low Country, Southern, African, Caribbean, and South American flavors.” – Chef Woods

Chef Woods is a native of New Jersey/New York and graduated from the Academy of Culinary Arts in 1984. Woods has authored The New Low Country Cooking, cookbook published by Harper Collins/William Morrow in 2000 and has also authored Home Plate Cooking, published by Rutledge Hill Press hit the stands November 04. Chef Woods continues to be news worthy as he has been featured on CBS The Today Show, CNN, Discovery Channel, O Magazine, Southern Living, Food & Wine, Ocean Drive to name a few. Wood’s culinary accolades include being featured and participating in numerous James Beard dinners and also being a feature guest chef in Buenos Aires, Argentina twice.

Although Woods was raised in the northeastern region of the United States, he spent summers with his family in the south where he was exposed to good stick- to- your- ribs, southern foods and the warmth and hospitality of the people. The culinary arts graduate traveled abroad and began fine-tuning his skills with a chef position at the Milestone Hotel, Cafe Fish, and Joe Allenas, all in London, England. Before leaving the states he got some of his early training at such fine restaurants as the Sea Grill in Rockefeller Center, Windows on the World, Cafe Beulah, Helmsley Palace, and Arizona 206 all in New York City. Woods moved to Miami in 96 and held the executive chef position at Savannah Restaurant, The National Hotel and Hollywood Prime in The Westin Diplomat. Woods moved to Atlanta in 2006 to become the executive chef at Spice in Midtown.

Chef Gadi Weinreich

Chef Gadi Weinreich – New York City.  Gadi is a nationally recognized and award winning chef who commands one of the most well-known restaurants in New York, the Bryant Park Grill. Located in the heart of Mid-Town and the advertising and publishing centers – the restaurant is a perfect setting for elegant and delicious food prepared under his watchful eye.  I’ve enjoyed grilling side-by-side with Gadi for several years – as each autumn Gadi has graciously participated in press events for Char-Broil that are held at this lovely restaurant

Chef Mike

Chef Mike Stines – contributing writer from New England After an award-winning career as a newspaper journalist, photographer, editor and publisher, Mike Stines traded his typewriter for stainless steel tongs and worked through the stations at several restaurants to become executive chef at a Cape Cod restaurant specializing in barbecue and grilled foods. Mike is also the author of Mastering Barbecue (Ten Speed Press, 2005), a critically acclaimed barbecue cookbook with more than 250 recipes for rubs, sauces, entrees and side dishes. Mike is a certified barbeque judge and table captain for the Kansas City Barbeque Society, the largest barbecue sanctioning body in the world, and has judged the prestigious American Royal Invitational BBQ Competition in Kansas City known as the World Series of Barbecue and the Jack Daniel’s International Invitational Competition in Lynchburg, Tenn. He is also a member of the New England Barbecue Society, the National Barbecue Association, the Greater Omaha Barbecue Society, the Lone Star Barbecue Society, the Chili Appreciation Society International, and the International Chili Society among others. His writing appears in specialty barbecue, cooking and travel publications. He also served as the executive editor for The BBQer magazine, the only magazine devoted exclusively to outdoor cooking and barbecue. Mike teaches grilling, barbecue and food safety classes at the Sandwich Community School and is a demonstration chef and presenter for several area businesses where he lives in New England. Visit Cape Cod Barbecue CLICK HERE

Chef Scott

Chef Scott Anderson is the Associate Food Service Director & Chef at Shepherd University in Shepherdstown, WV. “Depending upon the day, and hour of the day, I may be in the kitchen working up a new menu item, “online” looking for a better price for chicken or out “on the hot line” covering a shift as needed. I’m looking forward to teaching a new class this semester to orient incoming freshman to college life. We will be discussing the new 3-R’s; Ribs, Rubs and Roasts, along with menu planning, shopping and cooking food safely. I love to try new recipes and am often seen in the kitchen reinventing some old classics; usually kicked up a notch in the heat index. One can never have enough spice or heat to flavor a dish. I just remember to tell the customer so they don’t end up running to the water fountain to quench the fire within!” Chef Scott also writes for several other web logs and sites devoted to enjoying food and grilling.

Chef Erik

Chef Erik Lind, Char-Broil Culinary Team Alum. We met Erik when he signed on to the Char-Broil Grilling for the summer of ‘06. He hails from the Great Northwest and is currently in a management training program with a major hotel group in Seattle, where his considerable talents and skills as a trained chef (graduating Magna Cum Laude in the Culinary Arts program from the respected Johnson & Wales University, Providence, RI) are well respected. He’s worked in every aspect of restaurants from dishwasher to manager and in his own words “…most certainly enjoy using it for personal and social enjoyment!!!” Two things I really like about Erik is something we share – a love of working in the yard and entertaining friends and family with good food. He sums it up with this statement – ” I LOVE teaching people the joys of cooking, enjoying meals with friends and family and having fun. He brings a good perspective to our panel of mostly older guys – because he’s looking forward to getting married and starting a family this year.

Kate & Alison

Kate & Alison are the “Girls On A Grill.” Two sisters who were raised in Alabama in the finest traditions of outdoor entertainment: barbecue and tailgating! While they cheer for different teams, they share a love for good, fresh ingredients, cooked well over an open fire. A few years ago, at a family gathering the girls became painfully aware of the Southern division of labor: the guys were outside drinking beer around the pit and the girls were inside drinking wine around the sink. When the fourth appetizer appeared and it, like its predecessors, was black and crispy, my sister and I decided it was time to re-evaluate the family grilling technique. Sure enough, upon closer investigation, the guys on the grill were so busy bonding, and using the 2-beer timer they didn’t want to take time out to monitor the food, much less stop gabbing. So that night, these plucky women decided to stage a coup d’etat. From that night on, the guys compete in the back, and the girls are on the grill. If you would like to read about how the girls took control of the grill – www.girlsonagrill.com

Terry

Terry “Way Down in Alabama” I met Terry when he sent in some photos and recipes from a backyard barbecue he and his lovely wife Kerry were hosting. He has since become a regular contributor to Sizzle on the Grill and regularly posts his thoughts and comments on the Users Forums as well. I truly appreciate his enthusiasm for outdoor grilling and Q’ing. Terry hails from “Lower Alabama” or the “Eastern Shore” as folks round about Mobile call it. Look for all of Terry’s recipes and ideas in the files of Guest Chef Recipes.

Mike Hedrick - "Pit Boss" of the Pit Pirate Barbeque Team

Mike “The Pit Pirate” Hedrick, Virginia. Mike runs a BBQ catering business, sponsors his name-sake BBQ competition team and is  a Full-Time BBQ Pirate! Mike Hedrick [aka Pirate Mike] started the Pit Pirate BBQ Team after cooking BBQ for just three years.  Mike is also the national spokesperson for BBQ for our Troops. Mike hails from North Carolina and tapped into his roots for recipes and methods he uses to this day. Mike’s mentor is the one and only “Baron of Barbecue” – Chef Paul Kirk. Chef Paul taught Mike to recognize the variables in BBQ and to learn just which one to tweak to get the desired taste. “Keep it basic, slow and low…” Mike always says. In his first two competitions the Pit Pirate BBQ teams won three Top Ten Awards. In state-wide championships in Richmond, Virginia, Mike took 8th Place Ribs. The “Pirate Pulled Pork” made it to 14th. In the National Capital BBQ Battle and Safeway National Pork Challenge in Washington DC the Pit Pirate came away with a 3rd Place Pork and a 10th Place Ribs.  Oh – and to prove just how busy and active Mike is, check out one of his videos on backyard grilling for the folks at MonkeySee – CLICK HERE

"Da Judge"

Steve “Da Judge” Feller, Seattle, Washington. Steve is a northwest native (second generation) growing up mostly in northern Seattle suburbs. His first exposure to smoking was making deer and elk jerky with his father. After graduating from The University of Washington (GO DAWGS!!), Steve has spent 30+ years at various divisions of a large aircraft manufacturer. After becoming a Kansas City BBQ Society certified judge 6 years ago, Steve bought a small smoker and has been practicing his craft ever since. From time-to-time Steve will be sharing his recipes and insights on grilling, smoking and competitive barbeque in posts entitled: “From the Judges Table.”

Tommy "B"

Tommy ‘B’ Bommarito, North Alabama (born and raised in the South) Husband and father who loves to cook outdoors! Tommy is a legacy cook, having picked up cooking tips and tricks from his dad, he continues to experiment and innovate. Recently he’s expanded his equipment to include a Heatwave infrared grill as well as a Double-Chef smoker.  If his creativity with The Big Easy is any indication we will see many new ideas from Tommy. “Since getting The Big Easy I have tried preparing many different recipes and with great success! (OK there were a couple of real clunkers!) I hope to share  many of these as a Big Easy Guest Chef.” You can see his notes, pictures and other words of encouragement – look for his signature TMB on The Big Easy Users Forum – CLICK HERE.

Ken & Patti

Ken & Patti – Date Night Doins! Date Night at our house is special… Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill or sometimes we cook inside. But we always eat outside on our patio that is decorated with a bit of a rain forest theme. It’s a quiet refuge for us after a busy work week.  Decorated with a string of lights, a few candles and soft romantic music we enjoy our time together there with conversation and laughter shared together with good food, music and sometimes a dance or two.  We also enjoy sharing our recipes with others and hope they find a special place in your week with that special someone you love.  www.DateNightDoins.com

The Outdoor Cook

Gary House “The Outdoor Cook.” Married and the father of two lively young boys, Gary and his family reside in the “Cowboy” capital of the world Oakdale, Ca. “I’ve been grilling for more than 35 years. First learned from my step dad in the backyard. He was a “Spit” cooker.  I remember his marinated beef kabobs so very well!  Recently he gave me the “Spits” that he has used for more than 45 years and they are a cherished possession. Cooking over an open fire is one of my personal favorites because the challenge, smell, taste and, of course, the rewards are what makes this  style of cooking a surprise every time.  I am an avid Dutch oven cook and my collection of black pots seems to grow every year. I enjoy trying to learn new techniques – what I like to call “adventures” – and I hope to share my adventures with you on a regular basis.” Read more about Gary and outdoor cooking at his web site Cooking Outdoors.

The Grillin Fools. Photo Copyright St.Louis Post-Dispatch

The Grillin Fools. Starting from bottom left is my father Greg Thomas and in the back is my cousin, Tom Jones, and the guy with the shaved melon is me, Scott Thomas. (Photo © St.Louis Post-Dispatch)“With more than 80 years of combined grilling experience, which included thousands of mistakes and lessons learned, the Grillin Fools hope to help the legion of back yard grillers out there produce great food on the grill without having to suffer through all the mistakes we have made over the years.  Our goal is to inspire people to look at their grill as something more than a vehicle to cook burgers and brats.  We hope to do so by showing how to take raw ingredients and turning them into a great meal on the grill with step by step, picture by picture and video by video instruction on how to do just that. We document the mainstays of backyard cooks all over: ribs, seafood, chicken and steak as well as foods not necessarily thought of as grill fare such as grilled romaine, crostinis, crab legs and Scotch eggs.  So whether you are looking for a simple brisket recipe or how to make a dessert on the grill the Grillin Fools have it all documented for you” Grilling Fools

Larry “BBQ Grail” Gaian

Larry “BBQ Grail” Gaian began his quest for the perfect BBQ during his time at Fort Hood, Texas in the 1970’s.  While there he tasted his first brisket and the journey began.  These days Larry spends his days writing about his BBQ adventures on his blog The BBQ Grail. Larry’s big claim to fame is as the creator of the MOINK Ball Appetizer.  “Some friends and I were eating at a BBQ restaurant one days (to remain nameless because it was so BAD!) and we got to joking about how the cook obviously didn’t know the difference between beef and pork.  And we coined the term “MOINK.” Beef = MOO and Pork = OINK. MOINK! A few weeks later I was catering for the daughter of a good friend and I wanted to serve something special. The night before I decided to wrap a pre-cooked, Italian style meatball in bacon, rub it with a little Plowboy’s Yardbird Rub and smoke it for about 90 minutes. As I was plating them up I was asked what they were called. Without really thinking about it I called them MOINK Balls.” The most important thing to remember about MOINK Balls is they are supposed to be simple. Official MOINK Balls are only made with pre-cooked, frozen (but thawed) meatballs. Anything else is a faux MOINK Ball. You can read about this BBQ sensation at the International MOINK Ball Appreciation Society.

Cyndi - "Grill Girl"

Cyndi “Grill Girl” Allison grew up grilling and smoking low and slow, and she’d much rather be outside flipping grilled burgers or ‘kabobbing’ marinated shrimp than puttering around in the kitchen. “It’s just more fun to fire up the grill than to preheat the oven,” says Cyndi. “And, my boys help if we’re cooking outdoors. The guys think it’s a party if it involves a grill. If it’s the stove, then it’s chore time.” Cyndi didn’t really plan to be a barbecue and grill writer. She teaches full-time at Catawba College in Salisbury, NC and does some freelance writing on the side. Most of her writing projects have involved lifestyle features and technical assignments with publications ranging from Blue Ridge Country to Family Fun. “About six years ago, an online magazine advertised for a Barbecue Master,” says Cyndi. “That sounded like fun, so I applied and got the job. I guess they were expecting a guy, since they dubbed me Barbecue Master. Of course, Barbecue Mistress would sound kind of hoochy, I didn’t push it.” Although the magazine went under, Cyndi continued to write about grilling, first with her blog Barbecue Master and later with her own outdoor cooking site Yes You Can Grill. Over the past year, Cyndi was recruited to test and rate barbecue grills for Consumers Digest and to write the feature article on North Carolina barbecue for Where Guestbook RTP (travel hotel coffee-table guidebook). “I put on 10 pounds over the winter grilling out to test all the grills and eating at different barbecue joints,” says Cyndi. “I’m back in my jeans now, and it was a blast getting to try out so many different styles of grills, grill recipes, and slow cooked barbecue.” You can read what Cyndi is up to on her web site Yes! You Can Grill

Shawn "SHM" Sawyer

“smknhotmama” aka Shawn Sawyer – Where to start??? Let’s see… I’m a wife, mother, daughter, sister, aunt and friend. The latter being a biggie as my friends tend to show up more often when they know I’m cooking on the grill. I work full time as an insurance agent but my heart is in the backyard and kitchen. I grew up in Durham, NC and reside in Virginia Beach, VA with my husband, a farmer and our 3 year old son. I learned to cook outdoors with my dad from an early age. We were a pig pick’n family. He drove drag cars and loves NASCAR – so tailgating was a big part of life for our family. I come from a very long line of good old fashioned southern cooks with a love of food and I married into a family of the same. I generally see recipes as guidelines or suggestions. My measuring cups are only used when making rice. Experimenting with cooking and meshing flavors is the key to as many successes as failures, only I see failures more as trial runs than disasters. You cook for a crowd; what you see as a failure will be guaranteed to make nine tenths of that crowd very happy. I also have a love for photography and using my camera have discovered a way to not only please those I cook for but can now showcase my successes AND failures in a different media. ~ Shawn

John aka Patio Daddio

Pattio Daddio BBQ – My name is John Dawson and I should offer at least a brief introduction of myself. I am a Christian, a husband, the father of three young girls, a USAF veteran, and an amateur cook living in Boise Idaho. By day I am a senior software engineer specializing in web user interfaces. I am a member of the Kansas City Barbeque Society and I’ve been competing in barbeque competitions since 2006 under the name “Patio Daddio BBQ”, thus the blog name. As for cooking in general, my passion is good hearty rustic food. I often say that life is too short to eat mediocre food. It may sound corny, but food to me is a way of giving a little of myself to those I cook for. It’s a gift on a plate. There are few things in life more intimate than sharing a meal. I am also an artist, so cooking is a natural creative outlet for me. ~ John

Stacey

Stacey of StaceySnacksOnline.com I am an antiques dealer and appraiser by profession, but am secretly a crazy cook who is always dreaming of new recipes and dishes for parties – even when I’m sleeping! My neighbors know (and like me too!) because I usually make way too much and share with them. I live in New Jersey just across the river and about 20 miles from downtown Manhattan – where I have access to some great markets and restaurants that never cease to inspire me. Thanks for looking at my weekly recipes and photos, please drop me a line, I would love to hear from you! ~ Stacey                                                               .

Julie Reinhardt, author "She Smoke"

Julie Reinhardt, author of She-Smoke and co-owner of Smokin’ Pete’s BBQ I’m passionate about the slow smoke of barbeque and understand the difference between ‘cuen’ and ‘grillin’. Born into an extensive Southern family, I grew up ready to talk pork butt with the most macho grill master.  These days I work at the restaurant, plan and cater events, and teach smoking and grilling classes for women (sometimes guys sneak in too!) I’m looking forward to sharing my perspective on backyard cooking and encouraging you to give it a try – to stretch your boundaries with some truly satisfying low & slow cooking. And I’ll keep busy with the book, the restaurant, and see how it all rolls with two kids in tow.

Scott - Seattle Food Geek

Scott – Seattle Food Geek. As I grew up, both of my parents taught me the value of cooking for others.  I learned how food can unite families and bring friends together.  When I went off to college at Carnegie Mellon University (major geek school), I started cooking as a way to combat the stress of homework and programming assignments.  Even though my college kitchen was smaller than most linen closets, I managed to produce some decent food.  And once my friends found out there was an alternative to Top Ramen, filling my social calendar was never a problem. After college, I moved to Washington D.C. to work for IBM.  Unfortunately, it was a new city for me and I didn’t know many people.  What was a single guy to do?  Behold, the power of the dinner party: if you cook it, they will come. A few roasted hens, some wild rice and a cheese plate were effective weapons against solitude, as it turned out. You can now find me cooking nightly in my home in Seattle.  I’m a very proud Microsoftee by day, but as soon as work is over, I head straight to my kitchen to cook up a storm for Rachel, my wife and resident recipe tester.

Dr. Biggles

It was a dark & stormy night when Biggles made his way out to the grill for the first time with a chicken in one hand and his trusty Nikon in the other.  Through many trials of pain (burned his fangers plenty of times) and errors (let’s not talk about those, mmkay?) he finally hit the sweet spot and never looked back.  How could anyone resist good food prepared over a wood fire? Years later his life stabilized to some degree and he was able to buy himself a smoker of some ilk.  As with many of you, these first rigs didn’t last long.  Either because they sucked, or you accidentally set them on fire.  Yes, steel does burn you just need to light the right fire for it.  Or maybe it was the fire-proof paint?  In any case there were many years of wonderful foods pouring from his smoker.  Some of it wild game, but mostly we’d find bacon, pork roasts, chickens, sausages and some nice beefy slabs.  And with every load that came off, a nice picture documenting each pieces and each slice. Ol’ Biggles never did make it to the competitions.  Oh sure he registered a team name years ago, but found cooking for judges wasn’t his cup of bacon fat.  He was a far nicer hillbilly when he cooked what he wanted to taste. In 1994 he found himself a flatbed scanner and was able to email these Meat Fests to everyone he knew.  This all went fine until May of 2003 when his little sister got tired of her big brother sending out pictures of his meat.  Meathenge.com was born! Today Biggles brings his life and times in the kitchen and out at the smoker to everyone who will take the time to listen.  There will be days when the food is heavenly and there will be days when he’ll post about a complete and utter failure, you get it all. Sit back, relax and have a cool refreshing beverage while Biggles weaves tall tails of giant andouille sausages he once saw in his smoker. ~ Biggles
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TIPS, TRICKS, TECHNIQUES & RECIPES TO SHARE!

Have you got a great tip, trick, short-cut, technique or recipe you’ve developed and want to share? Just send it in to CB@sizzleonthegrill.com along with pictures if you have them!  Tell us the ingredients and the method and/or directions for preparation and cooking. Thanks.

Happy Grilling!

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Regarding Sponsors, Comments, Submitted Materials

In case the use of logos, references to products and exclusive links to the corporate web site aren’t obvious — this web site and related email newsletter are sponsored by Char-Broil and intended for the users of Char-Broil products. All comments promoting Char-Broil products are intentional and the opinions of the editor and writers are not impartial.

If you have a question…please write us. newsletter@sizzleonthegrill.com

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Voracity of information provided.

All of the comments, statements, recipes, product information, suggestions, hints, tips, tricks – in other words — EVERYTHING on this site and the Users Forums is opinion.  The reader should take care to assess the credibility of the material presented, regardless of the source, and make decisions to act upon the information based upon their own judgment.  Translation: If you take everything we say as the absolute only way to do it – you are in big trouble brother! If we make a mistake or omit an ingredient, get a temperature wrong, etc. – it’s just that: a mistake.  You are the only one who can decide what you will do regarding the actions you take with the information presented here. For specific warranty and product information you must contact the manufacturer and speak to an authorized representative to be certain you have the most current and accurate information.  We are not authorized nor do we represent our writing as being authorized to speak for Char-Broil regarding product information, warranty, repairs, etc.

This policy is valid from 08 October 2009

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