Heart Healthy Smoked Salmon & Wild Dirty Luv Rice

by Chef Mick Brown

Courtesy on http://www.BBQRescues.org

#Salmon #Smoked #SaltFree #Luvafoodie #ChefMickBrown
Home Smoked Sockeye Salmon with Ginger Lime Dirty Wild Rice and Grilled Asparagus.

 

It’s really easy to Smoke your own Fresh Salmon at home, with a lot less Salt and Preservatives than the stuff you buy at the store. Perfect for Valentine’s Day or Any day. Plus a Grilled Vegetable Dirty Wild Rice recipe you can make on the Grill. Video is dedicated to  February National #HeartAwarenessMonth,   Combine with #ValentinesDay and try this Home #Smoked #Salmon & Wild Dirty Luv #Rice #Recipe.

Special Thanks to  #Minneapolis #TV Personality #MichelleMazzara and Luvafoodie for donating the #SaltFree #Ginger #Lime #Spice Blend used in Video.    #BBQRESCUESFoundation #GetFitChallenge #ChefMickBrown #BBQ #HealthyGrilling

On the downside, smoked salmon delivers a hefty dose of sodium. Three ounces of smoked salmon, for example, contains 666 milligrams of sodium, more than one third of a day’s worth. The same serving size of cooked fresh salmon has 50 milligrams.- The Globe and Mail

RECIPE

Ingredients:

1.5 lb Fresh Sockeye Salmon

Soft Butter (or Butter Substitute)

Fresh Dill

Fresh Basil

Salt-Free Spice Rub (We used Ginger Lime Blend by Luvafoodie)

2 (ea) Red and Yellow Bell Peppers

1 lb Fresh Asparagus

1 Large Lemon

Instant Wild Rice Mix

Seafood Broth

Heart Shaped or Round Ramekin (optional)

Charcoal, Mesquite Logs, Hickory Wood Chunks

Preparation:

  1. Set Grill for Indirect Smoking by lighting Charcoal and Mesquite on one side. Soak 3-4 Large Wood Chunks in Water
  2. Rub Salmon on Foil with 2-3 Tbsp. Butter, Chopped Dill, Chopped Basil, Spice Rub and 4 Slices of Fresh Lemon
  3. Slice Bell Peppers in half and season with same mixture above
  4. One Grill is ready put Wood Chunks on Charcoal, set grate, place Salmon on side opposite fire for Indirect Smoking. Place Bell Peppers directly over Hot Side to grill for 10 Minutes (flipping once)
  5. Season cleaned Asparagus with Butter, Herb, Spice Mixture and set aside.
  6. Remove cooked Bell Peppers from Grill. Chop into 1″ inch dice, add to small Sauce Pot along with 6 oz. Instant Wild Rice, 2 Cups Hot Seafood Stock and 2 Tbsp Spice Rub. Mix well and cover. [Reserve 1/4 Cup Chopped Red Peppers for final Garnish]
  7. Place Rice Pot and Asparagus on hot side of Grill. Flip and remove Asparagus in 10 Minutes. Allow Rice to cook 20 Minutes (or until soft), then remove from Grill.
  8. Also remove Salmon once it has Smoked about 1 Hour indirectly on Grill.
  9. Place Rice in Buttered Ramekin for presentation. Serve with 4oz. Smoked Salmon (with Lemon), place 6-8 Grilled Asparagus per plate. Finish with final Sprinkling of Spice Rub and Chopped Red Bell Peppers (for color).
  10. Enjoy. Happy Valentine’s Day!

 

VIDEO

 

LINKS

Sodium in Packaged vs Fresh Smoked Salmon

https://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/i-enjoy-eating-smoked-salmon-how-healthy-is-it/article12158020/

Luvafoodie Home http://luvafoodie.com/

 

 

All Eyes On NBBQA “I Am BBQ 2018”

by Chef Mick Brown

Courtesy of http://www.BBQRESCUES.org

#BBQ #Steaks #ChefMickBrown #NBBQA #IAmBBQ #2017
Before and After. My first-ever SCA Competition Steaks at the NBBQA “I Am BBQ 2017 ” Conference in Fort Worth, TX. How’d they do? Video Coming Soon…

 

Only a year ago, the thought of attending my first Conference of the National Barbecue and Grilling Association (NBBQA), was quite intimidating. I was not only nervous to meet (and be judged?) by some of the biggest Legends in the BBQ Industry. Even worse, I felt that the Members have all known each other for years, so me and my West Coast “California BBQ” wouldn’t be so welcome in Texas. Fortunately, I was wrong.  And Yes, I will not only be attending I Am BBQ 2018 this March 14th-17th in Fort Worth, TX., but I also have a big Announcement. Stay tuned…

#NBBQA #IAMBBQ #2017
First Day Registration at NBBQA “I Am BBQ 2017”. Must admit, it was a bit intimidating…

Upon arriving last year,  everyone I encountered was very welcoming to this Newcomer, and they went out of their way to make me feel comfortable to be a new Member of the country’s  (maybe the world’s?) largest Association devoted to Grilling. Among the hundreds of people that I met, some will be highlighted through photos and videos in the upcoming weeks. Let me encourage anyone in the BBQ Industry (or if you are adventurous Griller), do yourself a favor and join the NBBQA today. There are tons of Resources and Benefits you can enjoy throughout the year. Also, please try your best to make it to Fort Worth for this year’s “I Am BBQ 2018” Conference.

#MarkLambert #ChefMickBrown #NBBQA #IAmBBQ #2017
At Opening Night Reception one of the first people I met was Mark Lambert. Talked to him for about 20 Minutes before finding out he was the new incoming Chairman of the NBBQA. My Bad.

Why should you go? One obvious reason is that you will have a chance to sample more delicious Barbecue than you can “Shake a Fork At”- prepared by some of the most accomplished Grill Masters in the world. Yes, people came from Mexico, China and as far away as Austraila to attend the event last year. Also, you will get a chance to check out some of the Industry’s cutting edge new products, trends and cooking equipment before anyone back at home. This year’s conference will also include a one day BBQ and Grilling Academy on Saturday, March 17th. Finally, the nice variety of Educational BBQ Seminars being offered are both Informative and Fun!

#MamaShed #ChefMickBrown #LindaOrrison #TheShedBBQ #NBBQA #IamBBQ
At the last day’s Big BBQ Bash, I was recruited by The Shed BBQ Team, led by outgoing NBBQA Chairperson Linda Orrison aka Mama Shed.

Which takes us to the big Announcement- I have been invited to join the NBBQA Faculty to help with this year ’s event. Also, I will be co-hosting a Seminar on (what else?) “Making BBQ Healthier and Authentic” along with True Made Foods Founder Abe Kamarak. A subject that is increasingly important as we move BBQ into the future. To combat the ailments affecting our Community like High Blood Pressure, Diabetes and Childhood (and Adult) Obesity. People are listening to their Doctors and Nutritionists and seeking to add Healthier Meat Recipes and fresh Veggies to their diets, while trying to limit Calories and the heavy use of Salt and Sugars that exacerbate these conditions. More and more people who love BBQ are looking to see Lighter offerings on Menus, including Vegan Options. Those BBQ Food Operations that take heed will not only attract more new Customers, but also keep their “Regulars” healthy enough to keep coming back.

Look for BBQ RESCUES! to add more on the NBBQA (National Barbecue and Grilling Association) “I Am BBQ 2018” Conference as it heads to Fort Worth, Tx. March 14th-17th in the upcoming weeks. Hope to See Ya’ll There! Until next time- Eat and Be Well.

#TyMachado #ChefMickBrown #FoodNetwork #BBQ #Champions
Two Food Network BBQ Champs. At BBQ Bash, this Cutthroat Kitchen Grill Master Champion finally got to meet Kid’s BBQ Championship Winner Ty Machado of the B&B Charcoal Team.

 

NBBQA LINKS

For Full “I Am BBQ 2018” Schedule, Rates and Accommodations:

https://www.iambbq2018.com/copy-of-conference-program

To Join NBBQA (National Barbecue and Grilling Association)

https://www.iambbq2018.com/join-nbbqa

Educational Programs/Seminars

https://www.iambbq2018.com/educational-program

BBQ & Grilling Academy- Saturday, March 17th, 2018

https://www.iambbq2018.com/bbq-grilling-academy?activate

__________________________________________

Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors as General Manager of Tastee BQ Grilling Co.  In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (Season Finale). He is also author of web blogs  The Adventures of Tastee BQ and  BBQ Catering Confidential. His latest media project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. The new Non-Profit BBQ RESCUES! Foundation is sponsoring the #GYMM Program, that does outreach to the Barbecue Community to promote Smarter and Healthier Grilling in the fight against preventable diseases like Childhood Obesity, Diabetes as well as other important Causes. Email- Mick@BBQRESCUES.org.

 

 

Game Day Smoked Buffalo Chicken and Veggie Bites

Apple, Veg Chix Platjp

It’s Game Day and as much as you Love traditional Buffalo Wings- try this Recipe, you’ll like it even better. We use lean Boneless Chicken Breasts and Thighs. Veggie BBQ will also delight Vegans and Omnivores, alike. Thanks to #EchoParkSocialClub for Rocking the Soundtrack. #Luvafoodie‘s Salt-Free Citrus Lovers Blend is perfect for Recipe. Also, True Made Foods All-Natural Vegetable BBQ Sauce makes a Big Play. This is limited Recipe Video, stay tuned Short Film with Rock Star coming soon. BBQ RESCUES Foundation, Inc.

[Written Grilling and Indoor Oven Recipes Below]

Youtube Video

 

Game Day Smoked Buffalo Chicken and Veggie Bites

(12-20 Appetizer Servings)

1 lb Boneless Chicken Breasts

1 lb Boneless Chicken Thighs

1lb Jumbo Carrots

6 Stalks Celery

4 Delicious Red Apples

4 Oranges

1/2 Cup BBQ Rub or Spice Blend

6 oz. Worcestershire sauce

1 Cup Lowfat Blue Cheese Dressing

1 Cup BBQ Sauce (Low Fat, Vegetarian preferred)

1 Cup Frank’s Hot Sauce

4 Tbsp Butter (Lactose Free, Vegan preferred)

3 Tsp Sugar Substitue (Splenda, Agave, Honey, Monk Fruit or your preferred Sweetener)

Hickory or Mesquite Wood Chunks (charcoal) or Chips (gas grill)

Spring Mix or Your Choice of Fresh Greens for Garnish (or Salad option)

1. If you are expecting Vegans, better to prepare Vegetables separately on Grill and keep warm before cooking Chicken.

2. Prepare Grill for Indirect Smoking by heating one Half to High (Gas or Charcoal). Soak Wood Chunks or Chips.

VEGETABLE PREP

3. Skin Carrots, Devein Celery, cut in Half lengthwise to lay flatter on Grill

4. Chop Apples in Half and sprinkle with Lemon Juice

5. Combine All in Plastic Bag (or in Bowl). Mix in 2 oz Worcestershire Sauce and 2 Tbsp. BBQ Dry Rub or Seasoning. Mix well and Smoke on Indirect side of Grill, after adding Wood Chunks or Chips for 15 Minutes, flipping once.

CHICKEN PREP

6. Butterfly Chicken Breasts. Combine with whole Boneless Thighs in Plastic Bag or Bowl

7. Season with 4 oz. Worcestershire Sauce and 4 Tbsp BBQ Dry Rub or Seasoning

8. Smoke Chicken on Indirect Side of Grill for 30-40 Munites, replacing Wood Chunks or Chips as needed

9. Grill Halved Oranges, springing some juice on Chicken towards end of cooking

BUFFALO SAUCE

10. Place Grill-Safe Pan on Hot side of Grill. Add Franks Hot Sauce, Butter and Sugar Substitute. Mix Well and Cover.

11. Once warm (about 10 Minutes), Stir and remove Sauce Pan from Grill.

12. Move Chicken to Hot side of Grill, flipping to finish (about 10 Minutes)

SERVING

13. Line bottom of Platter with Sping Mix or your Choice of Herbs or Lettuce (for Salad Option

14. Pour Blue Cheese Dressing, Buffalo and BBQ Sauce Bowls, and place in Center of Platter for Dipping [May make separate Bowls for strict Vegans (and use Vegan substitute Ranch or Blue Cheese Dressing.]

15. Core Apples and Cut into Quarters. Slice Carrot and Celery in Half or Thirds for hearty  Bites. Place on One Side of Platter

16. Slice Grilled Chicken into thick Strips and serve on other side of Platter.

17. Finish with a final Sprinkling of BBQ Rub or Seasoning.

18. ENJOY!

OVEN DIRECTIONS

  1. Preheat Oven to 4:40 Degrees.
  2. Season and Marinate Veggies and Apples as above, but cut into Sticks and Quarters before placing oiled Baking Pan. Spray more Cooking Oil on top for crisper results
  3. Cut Chicken Breasts and Thighs into bite sized pieces before Marinating. Cook on oiled Grill Pan (if available)
  4. Buffalo Sauce Recipe prepared on Stove Top
  5. Cook Veggies for about 15 Minutes, flipping once. Chicken should cook for about 40 Minutes, flipping until browned.

 

LINKS

*Note- Video was produced by BBQ RESCUES Foundation, Inc. in the interest of Healthier Grilling and is Non-Sponsored.

Products Donated by:

Luvafoodie –http://luvafoodie.com/

True Made Foods- https://www.truemadefoods.com/

Music Donated By:

Echo Park Social Club- http://echoparksocialclub.com/

Other Specialty Products Used:

Franks’s Red Hot Sauce- http://www.franksredhot.com/

Vegan Butter- https://earthbalancenatural.com/

Low Calorie Yogurt Dressing- https://www.bolthouse.com/

 

Spooky Smoky Shrimp and Lobster Cocktail with Spirulina

#grilledshrimp #lobster #halloween
Grilled Shrimp and Lobster with BBQ Cocktail Sauce, Green Spirulina Tarter Sauce and Grilled Veggie Sticks.

by Chef Mick Brown, Courtesy of http://www.BBQRESCUES.org

If you are reading this, you are probably among the growing number of Americans who are trying to take better care of themselves, which includes increasing exercise and eating a bit healthier, This can also include Grilling BBQ with Leaner Meats, Seafood and adding plenty of Veggies at every meal. For Halloween we thought it is the perfect time to do a Recipe introducing Spirulina. No it’s nothing scary, but a delicious superfood supplement said to be the most “Nutrient Dense Food On the Planet”. Give it a try and see what you think.

Smoky Grilled Shrimp and Lobster Cocktail

For each 1 LB Jumbo Shrimp ( 16-20 or Larger Recommended). Can be served as Appetizer or Entree. Make a separate Veggie Only Plate if Vegetarian on Non-Shell Fish Eaters are expected. For Full Vegetarian Version, use Vegan Sauces, Fresh Horseradish and add more Hearty Veggies like Grilled Carrots, Parsnips, Beets,

INGREDIENTS

1 LB Large Raw Shrimp

2-4 Raw Lobster Tails

Herb & Spice BBQ Rub or Grill Seasoning

Fresh Ground Pepper

Pink Himalayan Salt

3 Tbsp Chopped Fresh Dill

2 Large-Medium Purple Potatoes

2 Large-Medium Sweet Potatoes

3 Stalks Celery

2 Large Lemons

Fat Free Greek Dressing (Optional)

 

BBQ Cocktail Sauce

1 Cup BBQ Sauce

1/4 Cup Creamed Horseradish

2 Tbsp Fresh Lemon Juice

 

Glowing Green Tarter Sauce

1 Cup Tarter Sauce (Lowfat Ok)

2 Tbsp Fresh Chopped Dill

1 Tbsp Spiralina Powder

 

Directions:

Shrimp & Lobster

1. Clean and Marinate Shrimp and Lobster in 2-4 Tbsp BBQ, Salt, Pepper, 2 Tbsp Lemon Juice and 3 Tbsp Fresh Chopped Dill. Then place on Skewers on flat sides. Grill in Smoker 6-8 Minutes per Side until they turn white.

Veggies

2. May wrap Potatoes in plastic and precook microwave for 5 minutes to make easier to cut and Grill faster. Slice into 1-1/2”- 2” Slices. Season with BBQ Seasoning, Salt, Pepper and optional Fat Free Greek Dressing. Grill on Smoker for 10 Minutes per side, until tender. Then cut on long side Slices into 1-1/2” Dipping Strips.

3. Grill Lemons in 2” Slices and marinate cleaned Celery Stalks. Grill them whole for 3-4 Minutes per side. Want to add Char but not cook them soft. Cut Celery into Sticks after removing from Grill.

Sauces

4. Add all Ingredients for each Red and Green Sauce in separate Bowls. Whip each into blended smooth, with solid colors.

Presentation

5. Place bowls in center of large Platter, Give a final squeeze of fresh Lemon Juice and garish each bowl with Grilled Lemon Wedges. Add a few Shrimp around the rim of each Bowl. Garlnsh with alternately colored Veggie Sicks and Half Moon Slices of Grilled Lemons.

HAPPY HALLOWEEN & Enjoy!

 

Brands- Recipe Post is non-sponsored, but here are Brands used:

L’Dubyah’s Homemade Stiq and Stay BBQ Sauce

https://www.gofundme.com/ldubyahs-stiq-stay-bbq-sauce

HEROIC! BBQ Rub

http://www.californiagoldrub.com/

Beaver Brand Zesty Deli Horseradish Sauce

https://beavertonfoods.com/product/beaver-deli-horseradish-sauce-12-5-oz/

PurePlanet Spirulina Powder

https://pureplanet.com/products/spirulina

Better!Broom (background)

http://www.betterbroom.com/

Wellness Mama’s Blog on Benefits of Spirulina

https://wellnessmama.com/4738/spirulina-benefits/

 

VIDEO ON YOUTUBE

“DALLAS CARES!” BBQ Hurricane Harvey Benefit Planned for September 10th

UWMD_Logojp

 

DALLAS, TX- Bringing the “Fun” back into “Fundraising”, BBQ RESCUES Foundation, Inc is planning a CommUnity BBQ Benefit to help United Way/Dallas’ Hurricane Harvey Relief Fund. The event will offer Free Barbecue to Harvey Evacuees in Dallas. Area Residents can support the fundraiser by Donating $5 for Food Tickets.Huge Thanks To (and please support) Sponsors:
Soulman’s Bar-B-Que 
Winners BBQ Cedar Hill
L’dubyah’s STIQ & STAY BBQ SAUCE
A Party Solution– www.apartysolution.com

Event Volunteers still Needed. Contact Mick@BBQRESCUES.org for more information.

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EVENT DETAILS (so far):

When: Sunday Sept.10th- 12 Noon to 4pm

Where: Calf Pasture Park- Cedar Hill/Dallas

Address: 916-964 Moore St., Cedar Hill, TX. 75104

*Suggested Donation: $10 for 2 Food Tickets (or Pay What You Can)

*Free Food Tickets for Texas Evacuees (with ID from Affected Areas)

*Media Area Planned where Participants can Express Support, Try to Locate Other Survivors or let Family and Friends Know You’re OK

*Full Variety of Available Entrees to Include BBQ Vegan, Vegetarian, Gluten Free and (of course) Meat Options

*Healthy BBQ Cooking Demonstration/Tasting by Food Network Grill Master Champion- Chef Mick Brown. More Exciting Sponsors, Appearances and Activities TBA- Stay Tuned…

LogoBBQR Foundation 250 Courtesy of the National BBQ RESCUES! Foundation, Inc @. www.BBQRESCUES.org 

 

 

Spotlight on BBQ RESCUES! Foundation Activities 2017

#BBQRECUES #BBQRESCUESFoundation
LA Mayor Office Sponsored Community LAPD NorthEast Division. BBQ RESCUES! Foundation donated Fresh and Grilled Fruits and Veggies to over 350 Attendees. June 2017

2017 ACTIVITIES/ UPCOMING SCHEDULE

The BBQ RESCUES! Foundation is active with Video Production and Social Media outreach to promote Fitness and Healthier Grilling, as well as other important Community Projects. Here are some Highlights of our Activities, thus far. Check back soon for Updates.

February

Social Media Promotion- Breast Cancer Awareness Month (American Cancer Society)

Men Who Love Women to Wear Something Red on Friday February 3, 2017- Grill Masters Too!

#Ribs #Berries #Sauce #SouthernKrunk #RandyHill
#Ribs with Red Blackberry #BBQ #Sauce. Photo by #RandyHill of #SouthernKrunk of #HotSprings #Arkansas

Video Release: Heart Healthy Grilled Popcorn Recipe, sponsored by LuvaFoodie  http://luvafoodie.com/

March-April 

Chef Mick Brown and BBQ RESCUES! Foundation featured in LA’s Most Inspirational Stories in VoyageLA Magazine. http://voyagela.com/interview/meet-mick-brown-bbq-rescues-la-metro-surrounding-areas/

#ChefMickBrown #bbqrescues #cateringlosangeles
Chef Mick Brown always includes plenty of Grilled Veggies. Catering corporate BBQ in Griffith Park, Los Angeles.

#GYMM [Gift Your McFastFood Money] Healthy BBQ Benefit for Our Children Our Future (OCOF)  and Great Inspiration for Teens (GIFT)- Houston, TX The BBQ RESCUES! Foundation

#getfitchallenge #sheditforlife #bbqrescues #chefmickbrown #LarryB
Larry B filming the #GYMM BBQ Charity event in Houston in late April, 2017.

 

Participate at National Barbecue and Grilling Association (NBBQA) I Am BBQ Conference- Fort Worth, TX.   I Am BBQ 2017

#BBQRESCUESFoundation #ChefMickBrown #BigMoCason #2017IAmBBQ #NBBQA
BBQ RESCUES! Foundation Chef Mick Brown with Superstar Grill Master Big Mo Cason at the 2017 “I Am BBQ” Conference by NBBQA (National Barbecue and Grilling Association).

 

Youtube Video Release- LowFat Gluten-Free Vegan or Smoked Meat Gumbo Recipe https://youtu.be/9UnGiSMp9UU

May 

Social Media Promotion- GreySave Greyhound Rescues Fundraiser, La Cresenta, CA.

GreySave Greyhound Photo Game

#ChefMickBrown #Greysave

 

Demo andFundraising at “Relay For Life” American Cancer Society, Los Angeles

Celebrating American Cancer Society HEROES at Relay For Life

#AmericanCancerSociety #RelayForLife #GeneAutryMuseum #Griffith Park June #2013.
American Cancer Society’s Relay For Life at the Gene Autry Museum, Griffith Park June 2013.

Healthy BBQFoundation Fundraiser- Memorial Day Weekend, Burbank, CA.

BBQ RESCUES! Foundation Launches First California Fundraiser on Memorial Day Weekend at the Urban Press Winery in Burbank, CA.

 

Youtube Video Release- DIY Environmentally Friendly BBQ Smoker Tesla Video https://youtu.be/mrHCCg4kWRY

June

Volunteer Staff at Celiac Disease Foundation Gluten Free Expo, Pasadena, CA.  https://celiac.org/

Mick+CDF Expo 2017

Donated & Served Fresh & Grilled Veggie and Fruits Options at LAPD N/E Division Community Picnic (350 Participants)

LAPDSpread

#GYMM Health BBQ Fundraiser- Chicago, Il.

Mick+ChgoKids6:17

Youtube Video Release- Low-Fat Ribs Recipe Video sponsored by Rubbin’ Right and True Made Foods  https://www.truemadefoods.com . http://www.rubbinright.com/

July

Sponsored Cooking Demo- Nutritious Grilled Cocktail Party Appetizers, Burbank CA.

Salmon Salad 7:17 UPW

July 26th- Donated Catering Services for Staff Appreciation Lunch- Homeless Healthcare Los Angeles https://www.hhcla.org/

#HHCLA #ChefMickBrown #BBQ #Luncheon #HomelessHealthcareLosAngeles #BBQRESCUESFoundation
BBQ RESCUES! Foundation’s Chef Mick Brown with Homeless Healthcare Los Angeles Director Mark Casavova and Sous Chef Maynor at HHCLA Staff Luncheon.

 

Perfect Peel Baker’s Boards pledges donations to BBQ RESCUES! Foundation for purchases of our Logo Peels or Discount on your Custom Boards (mention BBQ RESCUES!) https://www.thebakersboard.com/

LambSliders Perfect Peeljp

August

Supported OCOF Community Back-to-School Driove 8/17/19- Chicago  https://www.youcaring.com/ourchildrenourfuture-855807?utm_source=frlive&utm_content=cf_cp_01

ChgoDASchoolDrivejp

Participated in 8/12/17 Back-to-School “Lit Burger” Fundraiser- Houston, TX. Released Music Video/Short “I Stay Lit” featuring KDog (Kalum Johnson) to promote 8/26/17 Houston Fundraiser, pre-empted by Hurricane Harvey. The Kalum you see in this video will never be the same. Nearly 12,000K Youtube Views, and counting… See some of his Post Harvey Community Efforts on his Facebook Page  https://www.facebook.com/kalum.johnson

 

Chef Mick’s Los Angeles catering team performs a BBQ RESCUES! for “Teen Choice Awards” last minute afterparty for International Recording Artist and host of ABC-TV’s “BoyBand”. the multitalented Rita Ora (who is a new Fan of our LowFat Ribs Recipe)

#ChefMickBrown #RitaOra
Chef Mick Brown with International Recording Artist Rita Ora, after Grilling for last minute “Teen Choice Awards” afterparty.

 

BBQ RESCUES! makes new friends at Long Beach BBQ Festival with Watts Health Project and Crenshaw Community Health Center  https://www.longbeachbbqfestival.com/

http://www.wattshealth.org/      http://www.wattshealth.org/clinical-services/crenshaw-community-health-center/

Mick+Watts Healthcarejp

Homeless Healthcare Los Angeles #GYMM Event Pre-Labor Day Block Party (postponed)

COMING UP:

September

Coordinate “DALLAS CARES!” BBQ Rally to Benefit Hurricane Harvey Relief  https://bbqrescues.com/2017/09/01/dallas-cares-bbq-hurricane-harvey-benefit-planned-for-september-10th/

 

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To BENEFIT

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March 14-17th, 2018

NBBQA Healthy Grilling Conference Session and Cooking Demos (Pending)

National Barbecue and Grilling Association I Am BBQ 2018

More COMING SOON!