Happy New Year 2020! - Welcome to the new decade. We at BBQ RESCUES! wish you the very best. Got Goals? Achieve them. Got Problems? We got you. #FixItFoundation Coming Soon.
Healthier Delicious Grilled Shrimp Tacos - In time for Cinco De Mayo (or any day) here is a calorie friendly way to avoid the typical Shrimp Tacos that are deep fried and served with heavy cream sauces and mayonnaise laden Guacamole. Instead you can make delicious Grilled Shrimp Tacos with delicious Grilled Veggies to balance out your plate. Or go VeganContinue reading Healthier Delicious Grilled Shrimp Tacos
Can People With Food Allergies Eat BBQ? - by Chef Mick Brown Courtesy of http://www.bbqrescues.org As long as you are not allergic to meat or fresh vegetables, there is no reason a person with allergies cannot eat BBQ. The important thing is to be conscious of all ingredients being used, and to guard against cross contamination. While judging my first World Food ChampionshipsContinue reading Can People With Food Allergies Eat BBQ?
Spotlight on BBQ RESCUES! Foundation- Part III- Closing out 2017 from Arizona to Skid Row - To end out 2017, the BBQ RESCUES! Foundation was active with Social Media outreach to promote Fitness and Healthier Grilling, as well as participate other important Community Projects. We traveled from Arizona, to Palm Springs and spent Christmas Eve handing out hundreds of Holiday Salads to the Homeless on Skid Row in Los Angeles. Here are someContinue reading Spotlight on BBQ RESCUES! Foundation- Part III- Closing out 2017 from Arizona to Skid Row
BBQ RESCUES Foundation and Chef Mick Brown featured in new NBBQA Article - -From the National Barbecue and Grilling Association (NBBQA) VEGAN BBQ JOINTS POPPING UP AROUND THE COUNTRY JULY 18, 2018 Posted By: Stover Edward Harger III in NBBQA eNewsletter It takes just two words to elicit laughter from some BBQ folks: vegan BBQ. That’s the reaction Chef Mick Brown sometimes gets when he explains his passion for promoting vegan, vegetarianContinue reading BBQ RESCUES Foundation and Chef Mick Brown featured in new NBBQA Article