Barbecue Food Safety Tips

Posted on May 18, 2012 by bilrob

barbecue

Barbecue Food Safety Tips

OTTAWA, May 17, 2012 — /CNW/ – Barbecue season has begun and Health Canada would like to remind Canadians of steps they can take to avoid foodborne illness caused by bacteria such as E. coli, Salmonella and Campylobacter.

Eating undercooked barbecue meat and other foods that have come into contact with raw meat can cause foodborne illness. Symptoms can include severe stomach cramps, vomiting, fever and diarrhea.

You can help lower your risk of foodborne illness by handling and cooking raw meat carefully.

Storing:
• Raw meat should always be stored in a refrigerator or cooler at 4ºC (40ºF) or below.
• If you are storing raw meat in a cooler, make sure that it is packed with ice and that it stays out of direct sunlight. Avoid opening it too often.
• Ensure meat products are well sealed so their juices don’t come in contact with other food products, thus avoiding cross-contamination.

Clean:
• Remember to wash your hands and other utensils, like cutting boards, countertops and knives, carefully with soap and warm water before and after handling raw meat. This helps to avoid cross-contamination and prevent the spread of foodborne illness.
When you grill:
• Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all bacteria are killed. Use a digital food thermometer to be sure.
• To check the temperature of meat that you are cooking on the barbecue, take it off the grill and insert a digital food thermometer through the thickest part of the meat.
• If you are cooking a beef hamburger, take the patty from the grill and insert a digital food thermometer through its side, all the way to the middle.
• If you are cooking more than one patty, or several pieces of meat, be sure to check the temperature of each piece.
• Use clean utensils and plates when removing cooked meats from the grill.
• Remember to wash the thermometer in hot, soapy water between temperature readings.
• Always remember to keep hot food hot until it is ready to serve.

Always follow these safe internal temperatures to make sure that the food that you are cooking is safe to eat:

Food Temperature

Beef, veal and lamb (pieces and whole cuts)

• Medium-rare 63°C (145°F)
• Medium 71°C (160°F)
• Well done 77°C (170°F)

Pork (pieces and whole cuts) 71°C (160°F)

Poultry (e.g, chicken, turkey, duck)

• Pieces 74°C (165°F)
• Whole 85°C (185°F)

Ground meat and meat mixtures (e.g, burgers, sausages, meatballs, meatloaf, casseroles)

• Beef, veal, lamb and pork 71°C (160°F)
• Poultry 74°C (165°F)

Egg dishes 74°C (165°F)

Others (e.g, hot dogs, stuffing, leftovers) 74°C (165°F)

It is estimated that there are approximately 11 million cases of food-related illness in Canada every year. Many of these cases could be prevented by following proper food handling and preparation techniques.

For more information on food safety tips while barbecuing, please visit:

Government of Canada’s Barbecuing Food Safety Tips
Government of Canada’s Food Safety Portal
Partnership for Consumer Food Safety Education’s Be Food Safe Canada Campaign
It’s Your Health on Summer Food Safety
It’s Your Health on How to Avoid Illness from Hamburgers
Également disponible en français

SOURCE Health Canada

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How To Barbecue Perfect BBQ Ribs

Posted on April 28, 2012 by bilrob

How To Barbecue Perfect BBQ Ribs

By: Maria T Wilkes

If you are grilling barbecue ribs on a regular charcoal grill, then you’re probably frustrated when you find that your ribs are tough instead of “meat falling off the bones” tender. If this is the case, then you can learn how to barbecue perfect ribs easily by preparing your ribs properly in advance, before you ever place them on your grill.

Most master barbecue grillers prepare their ribs first, before cooking them on a charcoal grill. This is why some barbecue grillers cook perfect ribs every time. Usually at a barbecue event, guests see the cook placing the ribs on the grill, never knowing that work was done beforehand to get the ribs ready. Those new to grilling assume that the cook is just brushing sauce on the ribs, and then cooking them until done directly on the grill and this isn’t always so.

To prepare your ribs, first bring a large pot of water to a boil. You should do this the day before your barbecue event or dinner. Add a bit of salt to the water, and then bring it down to a simmer. Add your ribs, cover and simmer them for 1 to 2 hours and then carefully remove them from the pot. Your ribs should be tender and juicy now, but you shouldn’t place them on the grill just yet.

Place them in a large bowl, add your barbecue sauce, cover and refrigerate this overnight. This provides ample time for the ribs to marinate in the sauce, to produce that rich barbecue flavor that everyone loves so well.

The next day, light your grill and let the coals die down to warm glowing embers. You should never barbecue your ribs over an open flame; this can burn the sauce and ruin the flavor of your barbecue ribs.

Once the flames have died down, brush some more sauce on your ribs and place them directly on the grill. Cook for 10 minutes, brush some more sauce on the top of the ribs, turn and cook the other side for 10 minutes. Continue cooking the ribs in this fashion until they are fully done, turning your BBQ ribs every 10 minutes while adding fresh sauce at every turn.

Once your ribs are done, place them on a serving platter and serve while they are still hot. Your guests will go crazy over your delicious, juicy and tender ribs. This is the proper way to cook perfect BBQ ribs. If you just throw the ribs on a grill, without preparing them first, then your ribs will be very tough and not very good no matter what type of sauce is used.

BBQ sauce is used to add flavor, not to cover up inferior cooking. Don’t you owe it to yourself and to your dinner guests to go that extra mile, ensuring that your ribs are not only tasty, but also mouth watering tender? You’ll be known as the best BBQ rib griller in your area. Especially if you combine your juicy and tender ribs with your very own homemade BBQ rubs, sauce or marinades instead of using those pre-bottled sauces provided in local grocery stores.
For more information on how to barbeque visit Truebarbeque.com. There you will find more information on how to barbeque delicious meals as well as information on how to create your owndelicious mouth watering Barbeque Rubs, Sauces & Marinades
Article Source: http://freewebcontents.com

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Barbecue Beef Can Be Enjoyed All Year Long

Posted on April 28, 2012 by bilrob

Barbecue Beef Can Be Enjoyed All Year Long
By: chef rodgers

Beef and barbecue go hand in hand when it comes to summer grilling. No matter if you are barbecue steak, burgers or beef dogs, there is nothing like barbecue beef. The taste and texture can compare to nothing else.

Even in the winter you can get that barbeque taste into your beef by using a slow cooker. You will find lots of info on how to do this on the internet if your cravings get too much for you next winter.

A simple but effective way of beating the barbecue beef blues during winter is the good old beef dog. Try this recipe to add some summer taste.

Take the beef dogs and slice them the long way. Slice about half way through and fill them with thinly sliced cheese. You can also fill them with minced onion, however most children do not like the taste of onions. Wrap each dog with a strip of bacon. You can either put them on the barbecue grill or under the broiler in the oven. The dog is done when the cheese oozes out of the dog. Place them on a bun and you have a gourmet treat that is sure to please even the pickiest eater.

To avoid the dangers of food poisoning you should take precautions when cooking raw meat. Every year thousands are taken seriously ill after eating food from the barbeque.

A tip to remember is never to put your barbecue sauce on raw meat because the sauce will seal the meat and the flavor of the barbecue will not be able to absorb. Also, when you brush the sauce on, you will pass any bacteria that might be on a piece of meat to any others you brush after that.

Some long time barbecue grillers and many competition grillers put their dry rub onto the meat before putting on the barbecue as they argue it gives the best flavor while others will advocate using liquid smoke for best results. Yet others will say use salt, celery, onion and countless other methods. Try your own ideas and see what works for you as the taste is in the taster. What may be a great taste for one person might not work for another.

Many barbecue cooks or grillers heat their sauce and then apply it to the beef when it has been cooking for a while. By doing this you can eliminate some of the time it takes for the meat to reach the required temperature.

When the barbecue beef is done, it should sit for about ten to fifteen minutes to allow it to finish cooking and cool down. This not only makes cutting the meat easier, it also seals in the juices of the meat. Any juices that are left over can be simmered and reduced to make gravy for open-faced sandwiches.
For lots more great barbecue recipes and tips visit The Outdoor Cooking Book. Also for other types and styles of cooking visit Chefs website, The Cooking Book.
Article Source:freecontents.com

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Mustard-based barbecue sauce offer something different

Posted on April 26, 2012 by bilrob

Mustard-based barbecue sauce offer something different

Barbecue time is here again, although for some of us it never went away. Plain old yellow mustard becomes the star ingredient of Georgia-Carolinas barbecue sauce. We always use ‘Hunts’ honey and mustard barbecue sauce, but there is nothing like the home made varieties.

The same mustard smeared on hot dogs for decades pairs up with cider vinegar in this no-tomato sauce. This is definitely not the tomato-molasses with which readers may be more familiar.

Some 15 or 20 years ago, there was a barbecue restaurant on Pass Road in Biloxi that served the mustard-based sauce.

Reader Bonnie Lingel had the mustard sauce on pulled pork and thought it was delicious. She asked for readers’ help in finding recipes for this barbecue sauce.
“On a daylily garden tour, it was served in squirt bottles to use on pulled pork,” said Lingel. “There was no tomato in it, and it was delicious.”

Some chefs, professional and home, believe that the mustard-based sauce brings out the best in any meat that is barbecued. Typically, it is served with pork.
Readers have weighed in with different variations of the sauce. Most use yellow mustard and cider vinegar, but a few use Dijon mustard for an extra kick and honey or molasses for a bit of sweetness. A majority of the Georgia-Carolinas sauces are not sweet; however, small amounts of sugar are added to some. Some go easy on the spices; others do not. One Carolina sauce that readers Jack V. Moore and Dora Harrison sent in even adds light brown sugar and Liquid Smoke. Lingel, these sauces are for you. Let me know which one you prefer.

“This is a classic Carolina-style barbecue sauce,” Moore said. “Typically, served on smoked pork (at the table), this thin, vinegar-based sauce has tons of flavor.”

CAROLINA-STYLE BARBECUE SAUCE

1-1/2 cups cider vinegar
1/2 cup ketchup
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes
Mix all ingredients thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shake before using. Makes about 2 1/2 cups.
– Submitted by Jack V. Moore

According to Moore and Harrison, Big Daddy of Big Daddy’s Carolina-style barbecue sauce says the combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

BIG DADDY’S CAROLINA STYLE BARBECUE SAUCE

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon Liquid Smoke (hickory flavoring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Makes 2-1/4 cups.
– Submitted by Jack V. Moore and Dora Harrison

“If you haven’t tried a mustard-based barbecue sauce,” Harrison said, “then you are really missing out on something. This sauce works well with almost anything, but is particularly excellent for pork.”

MUSTARD BARBECUE SAUCE

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. If you are making this sauce for a whole hog. multiple the ingredients by about 8.
– Submitted by Dora Harrison

Glen Hawkins found some 10 recipes for mustard barbecue sauce at two Internet sites: simplyrecipes.com/recipes/south_carolina_mustard_bbq_sauce/ and bbq.about.com/od/barbecuesaucerecipes/tp/Top-Mustard-Barbecue-Sauce-Recipes.htm. Hawkins found this South Carolina sauce at simplyrecipes.com. “Maybe they can find the one they’re looking for,” Hawkins said.

This recipe brushes on the sauce about the last 45 minutes of cooking to prevent the meat from burning. It is the sugar in this sauce that causes this. It is recommended that cooks let each coat of sauce cook into the meat before adding another.

SOUTH CAROLINA MUSTARDBARBECUE SAUCE

4 tablespoons butter
1/2 onion grated
1/2 cup yellow mustard (the kind you get at the ballpark)
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard (like Coleman’s)
1 teaspoon cayenne
1 bay leaf
Salt to taste

Heat the butter over medium heat until it is frothy, then add onion and sauté for 3-4 minutes. Do not let the onions brown. Add everything else, stir well and simmer slowly for 30 minutes or more. Yield: about 2 cups.
– Submitted by Glen Hawkins

HONEY MUSTARD BARBECUE SAUCE

1/3 cup Dijon mustard
1/3 cup dark honey
1/4 cup vegetable oil
2 tablespoons whole-grain or stone-ground mustard
2 tablespoons minced green onion, optional
Fresh cracked black pepper

Combine mustards in a bowl and mix well. Add other ingredients and continue mixing until smooth. Store in an airtight container in refrigerator.
– Submitted by Glen Hawkins from about.com

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Barbecue for beginners

Posted on April 15, 2012 by bilrob

Barbecue for beginners

What is it that makes a meal cooked outdoors over burning coals so appetizing? Perhaps it is the fresh air or the tantalizing aroma or the sound of food sizzling on the cooking rack. Whatever it is, there is no doubt that barbecues and outdoor grills are becoming more and more popular. This is hardly surprising when you see just how many wonderful dishes can be cooked over charcoal. There are hundreds of barbecue recipe books available to you and a goldmine of inspiration on the internet, so you need never be short of inspiration.

Gone are the days when sausages and burgers were the staple of every barbecue party, although traditionalists will find dozens of recipes for making fabulous burgers and for tangy sauces to serve with the sausages. But why not try fish, which cooks to perfection on the barbecue or grill and is healthy too? There are also dozens of tasty marinades and bastes for meat lovers, as well as vegetarian dishes, salads and side dishes. You can even cook a dessert on the barbecue.

Which barbecue or outdoor grill?

You do not need a large, sophisticated barbecue to produce mouth-watering food, although once you have tried some of these recipes you might want to invest in something larger.

We at Spanishchef have two types of barbecue. We have a large designer built concrete unit which burns charcoal or our preferred orangewood. We can cook anything on it, but use it only when we are holding large parties. Our other barbecue is a gas portable unit with three burners and includes a hotplate. We can wheel it around to any spot on the patio and use it mainly for small groups where I can cook and still be part of the party.

Essentially barbecues are an open fire with a rack set over the hot coals, on which the food is cooked. You can improvise a makeshift barbecue with nothing more complicated than a few house bricks and an old oven rack. Chicken wire and baking racks can also be used to cook on. Purpose made barbecues or outdoor grills are, however, available in all shapes and sizes, from small disposable trays to large wagon models, powered by bottled gas.

As the names suggest, portable and semi-portable barbecues tend to be small. Some types have a stand or folding legs; others have fixed legs. lf you have a small model and are cooking for large numbers, cook the food in rotation so that guests can begin on the first course while the second batch is cooking.

Most brazier barbecues, which stand on long legs and have a wind shield, are light and portable. On some models the height of the rack can be varied, and some types incorporate rotisseries.

Covered barbecues or outdoor grills are essential if you want to cook whole joints of meat. The lid completely covers the barbecue, increasing the temperature at which food cooks and acting, in effect, like an oven. The temperature is controlled by air vents. When used without the cover, these barbecues are treated like traditional barbecues.

Wagon barbecues or outdoor grills are larger and more sophisticated. They have wheels and often incorporate a handy tabletop.

Electric or gas barbecues or grills heat volcanic lava coals. The flavour is still good, because the flavour of barbecued food comes from the aromas of fat and juices burning on the coals rather than just from the fuel itself.

Equipment: Apart from the barbecue itself, you do not need any special equipment, but do arm yourself with; a pair of oven gloves. Long-handled tools can be useful, as well as being safer and more convenient to use. They are not expensive, and if you cook on a barbecue regularly it is a good idea to invest in a set. Specially shaped racks for burgers, sausages and fish are useful but not essential.

You will need a set of skewers if you want to cook kebabs. Metal skewers should be flat to stop the food slipping round as it cooks. Remember that metal skewers get very hot, so wear gloves or use tongs to turn them. Wooden skewers are much cheaper than metal skewers but are not always very long lasting. Always soak wooden skewers in cold water for at least 30 minutes before use to help prevent them from burning on the barbecue and then cover the exposed ends with pieces of kitchen foil. A water spray is useful for cooling down coals or dampening down flare-ups.

Lighting the barbecue: Charcoal is the most popular fuel although you can use wood. Charcoal is available as lump wood, which is irregular in shape and size but easy to light, or as briquettes, which burn for longer and with a more uniform heat but are harder to light.

Light the barbecue at least an hour before you want to start cooking. Stack the coals in the pan and use specially designed solid or liquid lighter fuels to help set the charcoal alight. Do not use household fire lighters because these will taint the food. Never use paraffin or petrol to light a barbecue — it is very dangerous if used incorrectly. The barbecue is ready to use when the flames have died down and the burning coals are covered with a white ash. When the coals are ready, spread them out into a uniform layer, so that the barbecue gives an even heat.

Preparing to cook: Before you begin to cook, oil the rack so that the food does not stick to it. Do this away from the barbecue or grill or the oil will flare up as it drips on to the coals. For most dishes, position the rack about 7.5 cm/3 inches above the coals. Raise the rack if you want to slow down the cooking. lf you cannot adjust the height of the rack, slow down the cooking by spreading out the coals or moving the food to the edges of the rack. If your barbecue has air vents, use them to control the temperature — open the vents for more heat, close them to reduce the temperature.

lt is very difficult to give exact times for cooking on a barbecue, so use the times given in the recipes in this article as a guide only. Always test the food to make sure that it is cooked thoroughly before serving.

For advice of barbecue safety and food safety visit our barbecue section on Bill and Sheila’s Cookbook Bill & Sheila’s Barbecue

Or check out the barbecue recipes on this site that we have prepared specially to accompany this article. They are designed with the beginner in mind.
Fish on the barbecue

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Barbecue masterclass

Posted on December 29, 2011 by bilrob

barbecue

Barbecue masterclass

December 29, 2011 – 11:31AM

For a nation that reserves a special place in its national identity for the traditional backyard barbecue, Australians sure do dish out a lot of burnt snags over summer.

As the weather heats up across the country, so does the gas barbie, roaring hot enough to singe the hairs of a cook’s arm.

Oil, slathered on too thickly by a dedicated but hapless chef, sparks flames and smoke which within seconds spoils the meat with a charred, horrible bitterness.
Served up with a spongy white bun, blackened onions and a streak of bottled sauce and bob’s your uncle, dinner is served.

Granted, not everyone is a master Argentinian steak chef or wants to be, but turning a very average barbecue meal into something a little special is simpler than most imagine.

Victor Pisapia, the director and executive chef at VictorsFood cooking school, tells us the right way to throw a shrimp – or anything for that matter – on the barbie this summer.

BURNING YOUR BRIDGES

The first rule of barbecuing sounds like something straight out of MasterChef: respect the food you’re cooking.

Why people would buy a prime cut piece of meat or a selection of quality vegetables just to burn them beyond recognition remains a mystery to Pisapia.

“I think the traditional Aussie barbecue is throw the steak on the barbecue and smash it down … until it’s burnt to death,” he says.

“People need to learn that they have to show respect for the ingredients.” He says it’s “just totally wrong” to take steaks straight out of the fridge and chuck them onto the barbecue. “They need to take it out, bring it down to room temperature, season it, and then throw it on. “If it’s in a marinade, they need to shake off the (excess) marinade so it doesn’t create the big flames.”

A FLAMING BAD MEAL
Cooking with fire looks fancy, no doubt about it. Celebrity chefs make it look easy and the results are tasty, so why doesn’t it work at home?

It is actually the coals, not the flames, that create that magical taste when meat is cooked in a wood fire. Using flames from a gas-fired barbecue to recreate this experience is just going to “engulf” your food, Pisapia warns. “A lot of people think creating the flame is what a barbecue is supposed to do, but it’s really not,” he says. “In creating the big flames what that does is blacken the steak, and you get a really bad taste in your mouth.”

Cooking oil is generally the main culprit, with your barbecue chef lathering it onto the meat before whacking it on the grill. A simple steak on the barbie doesn’t call for the meat to be soaked in oil – it will char and spit the moment the liquid meets the flames. “If it’s calling for just a steak onto the barbecue type of thing they need just a little splash of olive oil, a little salt and done,” Pisapia says.

KNOW THY BARBECUE

As with any meal, you need to get well organised before you start barbecuing. After deciding what to cook, bring everything you need to the grill because you can’t walk away once things start sizzling. “If you go away for too long then there is a strong chance you will overcook it or you’ll burnt it or it just won’t come out the way that you’re hoping for,” Pisapia says.

One of the biggest problems facing the backyard barbie is that people don’t know the right temperatures needed for the dishes they’re cooking. Ensuring the temperature of your barbecue is just right is a crucial factor, particularly when cooking meat and veggies together on your grill. If you throw everything in together and hope for the best it “will be a disaster”, Pisapia says.

“People need to be a little more flexible. “They need to pay attention to where their hot spots are, where they would do the grilling of their steaks.” A true barbecue chef – and there is such a thing – knows their cooking surface back to front and understands that no two grills are alike. “They really have to be on top of it and learn how to move the food at a certain point,” Pisapia says. “When it’s too hot, they need to move it to another part of the grill.”

A CULINARY CANVAS

Anything can be done on a barbecue, Pisapia insists, as long as the chef is prepared for the task. If steak is your thing, why not spice up that quality cut with an exotic sauce or different marinade? It’s important to remember when using a gas barbecue that the flavour come predominantly from the meat itself and the sauce.
“There’s nothing that gets past a boneless rib-eye … that you can put onto the barbecue and do with an Argentinian Chimichurri sauce,” Pisapia says.

Fresh seafood is also a delight. Start with a clean slate and opt for steak fish like tuna, swordfish or salmon over the flakier options, which can be a challenge to grill. Wrapping mussels, clams, pippies and prawns in little foil packages allows them to cook through and helps with serving.

Ratatouille is a “fantastic” barbecue dish for summer, Pisapia says, but it’s important not to overcook the vegetables. Just ensure the veggies are charred slightly before tossing them with extra virgin olive oil, fresh basil, oregano and baby tomatoes to create a healthy and colourful dish.

Corn also goes down a treat on the barbie. Brand the cobs beforehand, then place them on the barbecue to get the kernels crispy. Serve with a chipotle chili sauce and stack high for visual effect.

BARBECUED LAMB WITH ARGENTINIAN CHIMICHURRI SAUCE

Ingredients:
4 lamb backstraps
Marinade:
4 bay leaves
3 tsp cumin seed, roasted and ground
3 tsp dried oregano
3 tsp dried thyme
2 tsp pepper
1 tbsp salt
1/2 cup onion, chopped
4 large cloves garlic, chopped
3/4 cup olive oil

Chimichurri sauce:
4 cloves garlic, chopped
2 bay leaves
1/2 jalapeno chilli, coarsely chopped, with seeds
1/2 tbsp salt
1 cup curly parsley, finely minced
1 cup flat leaf parsley, finely minced
1/4 cup oregano leaves, finely minced
1/3 cup white vinegar
1/4 cup extra virgin olive oil

Method:
In a large bowl, combine the marinade ingredients then add the lamb and massage in the marinade. Cover and refrigerate for about 3 hours or overnight, turning lamb occasionally.

To make the Chimichurri sauce, coarsely chop the jalapeno chilli (it’s best to wear plastic gloves while doing this). Crush the garlic, bay leaves, jalapeno, and salt with mortar and pestle until a rough paste is formed (or puree with a small amount of vinegar in a blender).

Add a bit of the oil and continue mashing, then add in the rest of the oil, vinegar and herbs. Continue mashing until sauce is blended and texture is fine. If needed, add a bit more oil to smooth. Taste and adjust salt if necessary. This sauce lasts in the refrigerator for up to 1 week.

When ready to cook, bring the lamb to room temperature (about 3/4 hour out of the fridge). Barbecue the lamb over a hot flame for about 5 minutes each side till seared on all sides. Transfer lamb to cutting board, and let rest for at least 5 minutes. Slice and serve with the Chimichurri sauce drizzled over, reserving some of the sauce to serve on the side. Serve with sweet potato fries as a garnish, or by itself. Serves 8-10 as part of a main meal.

BARBECUED RATATOUILLE
Ingredients:
2 medium zucchini
2 medium yellow squash, halved lengthwise
2 Japanese eggplants, halved lengthwise
2 medium red onions, quartered
2 medium red capsicums, stemmed, seeded, and quartered
2 medium green capsicums, stemmed, seeded, and quartered
16 cherry or small tomatoes
1/2 cup, plus 2 tbsp olive oil
Salt and pepper
4 cloves, garlic crushed
3 tbsp finely chopped oregano
1/4 cup chopped flat-leaf parsley

Method:
Preheat barbecue to medium high. Place zucchini, squash, eggplants, onions, capsicums and tomatoes in a large shallow baking dish, add cup of olive oil, and toss to coat. Season with salt and freshly ground pepper.

Shake the vegetables a bit before placing on the barbecue. Place on the barbecue and cook for 5-7 minutes with the lid open. Halfway through the cooking time, turn the vegetables and remove the tomatoes from the barbecue and put them in a large bowl.

Cover the barbecue and cook the remaining vegetables until almost cooked through (about 2-3 minutes). Transfer the vegetables to a cutting board and chop coarsely. Combine with the tomatoes, add the remaining olive oil, garlic, oregano and parsley, and add salt and pepper to taste. Serve warm or at room temperature.
Serves 8-10

NOTE: Make sure you understand the hot spots on the barbecue and do not burn the vegetables. Rotate the vegetables as needed to cook evenly.
You can also use other fresh vegetables and fresh basil if you like.
* Recipes courtesy of Victors Food Pty Ltd.

Bill & Sheila’s Barbecue

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When to Use High Heat on Your Barbecue

Posted on December 18, 2011 by bilrob

When to Use High Heat on Your Barbecue

While some people really seem to have a knack for barbecue – always grilling up a perfect meal – for the rest of us, it is something that must be learned, not something that just comes naturally. Believe it or not, there is technique involved. It’s not just a matter of following your cooking instincts.

One of the main secrets of knowing exactly how to make a beautiful, tasty meal every time knowing how and when to use high heat or very hot coals.

Though you may have heard the term “seal in the juices” when it came to barbecue, you may even have tried some techniques every now and then, but unless you’re doing it properly, you won’t be getting it right. For the best results, many barbeqce chefs cook vegetables and medium-rare steaks by first using a high heat in order to sear the outside of the food and seal both the juices and the flavours inside.

Though this technique is good for foods that you don’t want to cook thoroughly, it shouldn’t be overused. If you’re cooking a meat such as hamburgers or pork ribs, they must be cooked all the way through in order to avoid bacterial contamination. Therefore, searing them to seal in the juices doesn’t do anything but give you dry or charred food.

This can be explained by understanding the way that meat cooks on a barbecue. As it is heated, the cells and the fibres of the meat will tighten, squeezing out much of the juices. Therefore, if you’re only cooking a meat partially, searing it will help to seal in the juices by quickly cooking the outer layers of the food. However, if you should leave the food on this high heat, the inner layers will cook too quickly, vaporizing all of your precious and tasty juices. Try the technique a few times until you get it right. Pay attention to what you’re doing on the barbecue, so that when you do accomplish the right technique, you know how to repeat it.

When you are using high barbecue heat, the rule of thumb is to cook on each side for a maximum of five minutes (a total of ten minutes). After ten minutes, anything that you’re cooking should be moved aside to a medium heat so that it can finish cooking at that lower temperature.

There are many ways to recognize how hot your fire really is, to make sure that it’s always perfect for any kind of food that you’re cooking on your barbecue. One of the most common tests is simply to hold your hand a couple of inches away from the barbecue grill. If you’re only able to keep it there for about a second, your grill is at a high heat (that is, over 600ºF). If you’re able to hold your hand therefore a few seconds, it’s at a medium heat (around 400ºF). At a lower heat, you’ll be able to hold your hand there for over five seconds.

Remember, when it comes to high barbecue heat, practice makes perfect, and the perfect is well worth the practice!

author:Richard Cussons

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Dickey's Barbecue Pit Becomes a Household Name in Connecticut

Posted on December 12, 2011 by bilrob

The North End of Bridgeport Celebrates Dickey’s Barbecue Pit Grand Opening Today

BRIDGEPORT, Conn., Dec. 8, 2011 /PRNewswire/ — Local franchise owner, Alan Cohen will be celebrating the grand opening of his Dickey’s Barbecue Pit today, December 8. From 11 a.m. to 1 p.m. customers will be able to buy $1 big barbecue southern pulled pork sandwiches and enter a chance to win free barbecue for a year.

“I was born and raised in Texas, so good barbecue has always been a part of my life,” said Cohen. “I wanted to bring that to my new home in the Northeast.”

Cohen was born in Dallas, Texas. Music was always a huge part of his life. Cohen used to be a jazz musician in New Orleans until Hurricane Katrina, but he still plays the saxophone and watches live music whenever he can. When Cohen isn’t playing music, he can be seen volunteering for various groups and local charities.

Mayor Bill Finch will be hosting a ribbon cutting during the grand opening celebration.

“I am looking forward to not only bringing great barbecue to Bridgeport and Trumbull, but also to supporting the local schools and charities in the area,” said Cohen.

Dickey’s Barbecue Pit is on the north end of Bridgeport. It is located at 4577 Main Street in the Brookside Shopping Center near Staples and Stop and Shop, just down the road from the Westfield Mall in Trumbull and Sacred Heart University.

At the grand opening WEBE 108 will be there to entertain the crowd. Customers will enjoy $1 pulled pork big barbecue sandwiches and will be able to enter into a drawing where three lucky people will win free barbecue for a year.

Dickey’s Barbecue Pit opened its first location in Dallas in 1941. Dickey’s began franchising in 1994 and has grown at an exponential rate. By the end of 2011, Dickey’s is said to have 200 stores.

Dickey’s Barbecue offers a quality selection of signature meats, home style sides and tangy barbecue sauce. All meats are slow smoked on site in each restaurant. For more information, including a full menu, other restaurant locations and franchising opportunities, please visit www.dickeys.com.

About Dickey’s Barbecue Restaurants

Founded in 1941, Dickey’s Barbecue Restaurants began in Dallas, Texas. More than 70 years later, Dickey’s is now the leader of fast-casual barbecue in the country. Beginning with an aggressive growth strategy and proven business model, and since implementing its proprietary five revenue streams for business growth, Dickey’s Barbecue Restaurants can now be found in 35 states and 193 locations nationwide. For more information on partnering with Dickey’s Barbecue Restaurants in any location, call (866) 340-6188 or visit www.dickeys.com. Also visit our corporate Facebook page at www.facebook.com/dickeysbarbecuepit. Dickey’s: Passionate about the Art of Great Barbecue.

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Man who burned baby with barbecue fire gets prison time

Posted on December 11, 2011 by bilrob

Man who burned baby with barbecue fire gets prison time

WARNING TO ALL BARBECUE FANS – Don’t do what this idiot did to start his barbecue.

ANAHEIM – An Anaheim man was sentenced to prison time for causing a barbecue fire to go out of control and seriously burn his 6-month-old niece, according to court records.

Miguel Angel Tellez pleaded guilty Wednesday to a felony count of unlawfully causing a fire with great bodily injury and admitted to a sentencing enhancement for great bodily injury and domestic violence, according to Orange County Superior Court records.

Tellez was sentenced to six years in state prison and three years of probation, and was ordered to pay restitution, court records show.

An additional felony charge for child abuse and endangerment, and an additional sentencing enhancement, were dismissed.

Tellez was arrested Jan. 17 after firefighters responded to a barbecue blaze on a patio of an apartment complex in the 1100 block of North Onondaga Avenue.

The fire was out when the crews arrived, but a 6-month-old girl who had suffered second- and third-degree burns to her legs had to be taken to a hospital.

A joint investigation by the Anaheim fire and police departments determined that Tellez had poured gasoline on top of charcoal in the barbecue to accelerate the flames.

Police said the infant was sitting in a stroller 4 to 5 feet from the barbecue when Tellez poured the gasoline from a plastic milk container.

Both the gasoline and the container caught fire, authorities said, causing Tellez to drop it to the ground and the flames to spread to the child.

Contact the writer: 714-796-7939 or [email protected]

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Thousands pig out at annual barbecue feast

Posted on December 2, 2011 by bilrob

Thousands pig out at annual barbecue feast

The Wolfe family came to the Pig Jam for the obvious – to chow down on some good barbecue.

They had no idea their taste buds would encounter Redneck Salad, a concoction that includes pulled pork, French fries, melted cheese, jalapenos and barbecue sauce.

“The pulled pork is nice and juicy,” said Melanie, as she shared spoonfuls with her daughters Lily, 4, and Kaitlyn, 10.

The Swinos cooking team, creators of the Redneck Salad, enjoyed a steady stream of customers for not only salad but also ribs and other barbecue. The team members, who work in such professions as law enforcement and sales when they aren’t behind the grill, enjoy sharing their craft.

“We do this to get away from our jobs and blow off some steam,” said team member Jeff Cayer, who is band director at Southwest Middle School in Lakeland.

Greater Plant City Chamber of Commerce President Marion Smith estimated a record 15,000 spectators were on hand for the ninth annual Pig Jam at the Randy L. Larson Softball Four-Plex.

“The beautiful weather brought out a lot of people this year,” Smith said. “They were coming early and staying late.”

More than 75 teams of cooks competed for cash and trophies, she said. Many of the teams sold samples to spectators.

Cheryl Carlisle, her son Nathan, her daughter Leslie, and their friend Gayle Gaither walked the aisles just taking in the atmosphere.

“It smells so good,” said Cheryl as the barbecue smoke hit here from every side.

“It’s only 11 a.m. and we’re already eating. We can’t wait to try more of the foods,” Gaither said.

Barbecue was the main attraction, but the Nov. 19 festival also included family fun and even college football games on a big screen TV.

The bands “Ace” Jackson and the Jump Kings and the Double Barrel Band entertained, while folks kicked back and munched on barbecue.

A children’s play area offered moonwalks, caricatures, face painting, air brush tattoos, rock climbing and bungee jumping.

It wasn’t all fun and games for MacKenzie Criss, 10, of Winter Haven, who cooked up her best chicken and won first place and a goodie bag in the “Anything Goes” category in a children’s barbecue contest.

“I think it was my special sauce. It’s a secret,” she said, holding her dachshund, Nathan.

Michele Miller of St. Petersburg enjoyed petting a large cockatoo that drew a number of the visitors’ attention.

Miller, who used to cook, was there for the barbecue showdown.

“This is a big championship, and I had to come see who wins,” she said.

Plant City barbecuing trio Mark Poppell, Ben Copeland and Fred Williams of the Poppell Insurance team cooked up their finest barbecue.

“We’re trying harder to give the judges the best thing they ever put in their mouths,” said Copeland, as he and Poppell put the finishing touches on their chicken.

Poppell and Williams are the founders of the Pig Jam and have competed annually since its inception.

More than 90 judges critiqued the entries in the categories of chicken, ribs, brisket and pork. The teams were divided into a Backyard division and a Professional division at the festival, which is sanctioned by the Kansas City Barbeque Society.

Paul Paquette of St. Petersburg returned for the third year to serve on the judging panel.

Paquette said his job is contained in the acronym, “ATT, which stands for appearance, texture and taste.”

“You have to ask yourself three main questions. Is it something that could belong on a cooking marquee or is it just there? That’s the appearance. Is it firm, without being too dry nor too mushy? That’s the texture. And finally, is it too salty? Does it have too much barbecue sauce? Does it have a great smoked flavor? That’s the taste,” he said.

Judging was a family affair for John Michael Shenefield, his nephew James Shenefield, and James’ father Jim Shenefield.

“We skipped breakfast. Bring on the food,” said James, as each prepared to sample and judge two pounds of meat.

Judging coordinator Michael Cameron monitored the judges, while enjoying the unique styles of barbecue being sold on the grounds.

“There’s a lot of interesting foods out there, like the Redneck Salad. I enjoyed it too! It’s awesome!” he said.

Melinda Collins and her father Don Woolard were in the area for work and decided to try out the Pig Jam.

“The corn is excellent,” said Collins, of Georgia, as she munched on a large ear.

“I had the three meat special with coleslaw and potato salad. I’d definitely come back,” said Woolard, who lives in Ohio.

Paul McKinely of Smokin’ J’s Barbecue from Detroit served up what he called Southern barbecue, which included pork or ribs with baked beans, corn and collard greens.

His favorite menu item was the “Oh My God Burger.”

“It’s one pound of heaven,” he said.

Verna Jordan of Brandon was pleased with her meal from Smokin’ J’s.

“I had the ribs and corn on the cob. It’s my first time here and I’m enjoying it. The food is very good!” she said.

Other interesting menu items on the grounds included pulled pork nachos from Fat Maggie’s of Lakeland and barbecue egg rolls from Kick Yo Butt BBQ of Eagle Lake.

A shocking surprise was fried frog legs from Second Hand Smoke.

“Everyone says it tastes like chicken,” said Jasmyn Hunter, holding a two-inch breaded and fried frog leg.

Plant City natives Joyce Brown and her 6-year-old granddaughter Gillian Brown were pleasantly surprised to find a sweet Plant City favorite – strawberry shortcake.

“I thought we’d only find barbecue,” Joyce said.

“This is even better,” said Gillian with a whipped cream grin.

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