Heart Healthy Smoked Salmon & Wild Dirty Luv Rice

by Chef Mick Brown

Courtesy on 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 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/