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,
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
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.
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.
4. Add all Ingredients for each Red and Green Sauce in separate Bowls. Whip each into blended smooth, with solid colors.
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:
I am officially going into my second week of the BBQ RESCUES! “Get Fit Challenge”. Now the crazy part is that I began my challenge right before the National BBQ and Grilling Association’s (NBBQA) I Am BBQ 2017 Conference. Not only that, but also right before my 30th birthday celebration in Las Vegas. However, I kept my diet in mind and stuck to it to the best of my ability- even in Vegas. I passed up the Pizza and Hamburgers and ordered Salads, Chicken, Grilled Steak, Steamed Vegetables, and various Fruits- and I still enjoyed every bite of it. I believe the trick is to still eat things you enjoy but add Fruits and Veggies to it.
Of course when you cut back on Gluten and Dairy products you start being tempted with Cream Cheese Bagels, Donuts, Pizza, and other foods that are going off of your diet. The first thing to remember in getting started is to stay strong. Keep your goals and your reasons for entering into your challenge in the forefront of your mind. Keep those people who are encouraging you close for motivation. Most importantly, at meals try to get yourself so full of fruits and veggies so you barely have room for the unhealthy food items.
For me personally when I was getting started I went to the gym my very first day to work out. Now I was out of shape and haven’t worked out in a long time. So as I was working out I talked to myself and motivated myself by keep saying “You got this!” or “Ok one more time!”. Even when my phone died and I was unable to listen to my music as I worked out, I still kept going saying to myself “I’m in here so I can’t stop.”
When getting started on your get fit challenge- make a list of fitness goals you wish to accomplish. If your goal is to lose weight then imagine your ideal size. Imagine yourself being able to go to the store and purchase clothes in that size. Imagine how good you will look in those clothes. If your goal is to tone up and gain abs imagine yourself walking along the beach in your bathing suit. Make up in your mind that you are going to achieve your goals no matter what. And everyday of your challenge remember you are one day closer to your goal of Shedding it For Life. Best of Luck!
As an Assistant Director for the new BBQ RESCUES! Foundation, Larry Bertrand has recently joined the #GetFitChallenge to become more healthy and to inspire others to join him in getting fit as well. He is founder of Our Children Our Future (OCOF) and has received local Awards from the Cities of Houston and Baytown because of work he has done with Non-Profit Organizations. Larry B also practices Criminal law in the Texas area. He hopes to promote healthy eating to inner city youth by showing them that BBQ Grilling is not only delicious, but also can be nutritious. Larry B would like to invite those who have Fitness Goals to join him in the BBQ RESCUES! Get Fit Challenge. Also, anyone who is interested in sponsoring the Get Fit Challenge can reach him via email at LarryB@BBQRescues.com. Please include your contact information and Larry would reach out to you directly to go over sponsorship opportunities. Or use Contact Form:
Not just another Burger Recipe. These delicious Grilled BBQ Burger Combos feature Superfoods, with Paleo and Gluten Free Options. Also, unique Grilled Watermelon “Fries” Recipe. Hosted by Chef Mick Brown, with footage from the Santa Monica Police Dept. 120th Anniversary Birthday BBQ, Kingsford Charcoal, Tastee BQ Grilling Co. (Los Angeles). Homemade DIY BBQ Rub Recipe and HEROIC! by California Gold BBQ Rubs.
How do you Grill a Better Burger? Isn’t it about time to try? Not only for Holidays, but for any day of the year. Restaurants are now charging upwards of $15 for a decent Grilled Burger. You can make juicy and delicious Burgers at home for a fraction of the price. Most importantly, you’ll really get to “Have it your way.” For parties, it is even better nowadays to allow Guests choices for the Paleo Diet, Vegetarian and Gluten Free options, as well as fluffy Brioche buns. Some creative additions of Fruits and Vegetables to the Menu will be appreciated by Diabetics and others who are trying to eat healthier. These were inspired by a big event I catered for the Employees of the Santa Monica Police Department. So Labor Day is the perfect time to share them.
I own the noteworthy distinction of having one of my BBQ Burger dishes described as “Too Healthy” and “UnAmerican” by Food Network Judge Simon Majumdar, right before I was named the first Cutthroat Kitchen Grilling Champion. [The dish was a Smoked BBQ Cheeseburger with Grilled Broccolini]. For over 2 years, I had been distributing a Gluten Free, All-Natural Herb and Spice Rub. It is a delicious blend of internationally recognized Superfoods (like Smoked Paprika, Garlic, Onion and Turmeric, etc…), with No Added Salt, Sugar or Preservatives. The blend is called HEROIC! by California Gold BBQ Rubs. Fortunately, more and more people are starting to find it on Amazon.com.
Just so you know, the event was the Santa Monica Police Department’s 120th Anniversary “Birthday” Party. They were expecting up to 500 people! Fortunately, Kingsford contributed plenty of bags of Professional Charcoal. The Pit Barrel Cooker Co. pitched in new Grills for us to use (plus extras to give the Police Dept.). Many of the Celebrants were into fitness, and had their Hot Links, Burgers and/or Chicken Breast “Sandwiches” without the buns. I also learned from the Vegetarian and Gluten Free Guests that they prefer to eat All Natural and don’t want to settle for the engineered Soy based Meat and Dairy substitutes.
If you don’t happen to have HEROIC! (or another favorite BBQ Rub) on hand, check out some of these Homemade Rub Recipes. The point of these Recipes is to infuse amazing flavors into your Burgers before adding the Ketchup, Mustard and BBQ Sauce. Also, eat plenty of Fruits and Veggies (Raw or Grilled), for a more balanced BBQ Experience. It is also easy to add Natural Smoke flavor to your Grilling (see link below). For those on Social Media, please share photos of your Super Duper #HEROICBurgers (and #WatermelonFries Pics) with #BBQRESCUES! on Facebook, Twitter, Instagram, Pinterest or Google+. Have a great Holiday. Until next time, Eat and Be Well.
Here are my Picks for The 3 Greatest HEROIC! Super Duper BBQ Burgers:
2. BRIOCHE! SUPERFOOD! DELUXE!- Fresh “Salad” Piled High on top of your Superfood Patty.
3. ‘SHROOM BURGER DELIGHT with GRILLED WATERMELON “FRIES”- Use two large Grilled Portobello Mushrooms as the buns. A hint of Pink Himalayan Salt added to Quick Grilled Watermelon “Fries” will take your taste buds into uncharted territory.
BBQ Sauce (see All Natural Homemade BBQ Sauce Video Below)
Seasoned Mayo (1 Cup Low Fat Mayo mixed with 1 Tbsp HEROIC! Rub)
Heat Grill. Gas or Charcoal- may use Wood Chips/Chunks to add Smoky Flavor. Kingsford Charcoal/ Products Recommended for Reliability. See Article on How to Smoke on Any Grill.
Prep Burgers. Combine all Seasonings with Ground Beef and separate into 4 Patties. May use Burger Press for more uniform shapes.
Prepare Seasoned Mayo, and slice Onions, Tomatoes and Lettuce for Burgers.
Cut Watermelon into 2 inch Slices and remove Rinds to make Rectangular shape. Keep Chilled.
Sear Burgers on high, move to low heat for 4-8 Minutes, depending on desired doneness. Melt Cheese for final 3 Minutes.
Rub Mushrooms with Olive Oil (to prevent sticking) and Grill 3-5 Minutes/per side (depending on thickness). Do not overcook or will be too mushy.
Keep Watermelon chilled until ready to use. Quickly cook 2-3 Minutes/ per side on hot part of Grill for Grill Marks, but should stay crisp. Serve Immediately.
May also briefly Grill Buns for the Brioche Superfood Burger.
Add desired amount of Potato Chips to aluminum pan (or homemade foil basket), Add BBQ Rub and Smoke for 8-10 Minutes (see video).
The 3 Greatest HEROIC! Super Duper BBQ Burgers (Preview):
The 3 Greatest HEROIC! Super Duper BBQ Burgers (Full Technique Video)
How To Make Homemade BBQ Rub/ BBQ Sauce
How to Smoke BBQ Chips
Cutthroat Kitchen “Grill or Be Grilled” After Show
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. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. 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 newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@BBQRESCUES.com
A little over a year ago a friend contacted me about this event I had never heard of. Called National Night Out, she wanted to know if I could contribute some food. What’s it all about? Since 1984, the National Association of Town Watch (NATW) has sponsored gatherings in over 16, 000 neighborhoods around the country. Along with community outreach with info about crime prevention, safety tips and helpful community programs, the gatherings usually include some sort of Cookout. In most cases, that means BBQ! With over 38 Million Members, the NATW also sponsors a national Dog Walkers Watch program to train the to make our neigh’s even safer.
They also include a Memorial for Police Officers who were lost in the line of duty and donations to local Charities. More than ever, it is an important time to Communities to come together with the dedicated members of Law Enforcement who provide invaluable service for all of us every day. Based on recent events, a couple of Bad Eggs may have to be cracked (on both sides of the law). However, the vast majority of U.S. Citizens and Officers alike are out to do the right thing. We are all much stronger together, than to leave the streets in the hands of Outlaws. [With that said, I can put aside the Soapbox and we can get to the Food].
Last year I participated in the festival at The Greek Theatre in Griffith Park (Los Angeles). In between doling out slices of Smoked BBQ Pizzas from Cheech’s and samples of HEROIC! Rub, I also took the opportunity to launch my new project called BBQ RESCUES! At the time, I had been recently crowned Grill Master Champion on Food Network show Cutthroat Kitchen. It was fun to do interviews with several Police Reps, Community Volunteers and discovering this great A Cappella band called Jondo.
This past May, I was honored to cater the 120th Anniversary Cookout for about 500 Officers and Staff of the Santa Monica Police Department. The event went great for the Tastee BQ Grilling Company. We were pleased to use HEROIC! Rub to grill some of our best Hot Links, Burgers and Smoked Chicken ever. Special Thanks to Kingsford Charcoal and Pit Barrel Cookers for contributing extra supplies for the event. Dunkin Donuts were also supplied the Police event with most of the most impressive Donut Stands we have ever seen. Also Thanks to the SMPD for providing photos and Ciao Bella for extra staffing help.
I plan to release a Kingsford sponsored video for the Perfect Burger sometime before now and Labor Day. In the meantime, you can get mood for this years event by listening to last years podcast “National Night Out at the Greek (Parts 1 & 2)” with slideshows on the BBQ RESCUES! Blog Talk Radio website or download them on iTunes. There are also links to find the National Night Out event in your area. Finally, I couldn’t resist adding a couple of my favorite Youtube Videos of Policemen around the country dancing at recent BBQs. Enjoy. Until next time, Eat and Be Well.
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. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. 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 newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@TasteeBQ.com
BACON! Need I say more? The Smoking Bacon & Hog Cookbook bucks the culinary tradition of the big alluring Food Photo cover. Instead, the outside sports a butcher paper theme, with a few small BBQ Pics on the back. However, the inside photos do not disappoint. They boast amazing full page images of some very creative BBQ Dishes. For Example- who would have thought of Pulled Pork Egg Rolls? Or using a “Tortilla” of weaved, Smoked Bacon on a Quesadilla?
Joined by Tim O’Keefe, main Author Bill Gillespie is regularly seen on the National circuit of BBQ Competitions. He has lead his Smokin’ Hoggz BBQ Team to loads of victories, including Championships in both the American Royal and Jack Daniels’ Invitationals. They also offer Smoking’ Hoggz BBQ Sauce for available shipping on their website. As an added personal Bonus, my all-time favorite Food Network Judge- Simon Majumdar- is quoted in the back cover.
The Smoking Bacon and Hog Cookbook is as insightful as it is indulgent. It opens with a discussion of the various breeds of Pigs, and is straight-forward and easy to read. Next, Gillespie offers his take on several types of Smokers, Wood Chunks and Charcoals. Chapters include Recipes for Curing and Smoking Homemade Bacon to Pork Sausages, Side Dishes to Ribs, and even Tips for Cooking a Whole Hog. The final section features Recipes for a nice variety of Seasoning Rubs and BBQ Sauces.
Instructions and Techniques are clear and easy to follow. The level of difficultly is mostly based on Commitment. How much time are you willing to commit to learning Barbecue? For example, the Bacon curing process can take up to 7 days. Smoking Pork Butt or Shoulder can take 12 to 14 Hours. While a 200 lb. Hog can go from 23 to 25 Hours to fully cook. Sometimes you can utilize shortcuts like store bought Bacon and Sausage while keeping the Recipes for inspiration.
Thankfully, we have been given permission to share a couple of my favorites. The Bacon Weave Quesadilla puts Chicken, Cheese and Salsa in-between two layers of Smoked Bacon (I’d suggest also adding Chopped Fresh Cilantro to take it even further over the Border). The Grilled Bacon, Banana and Peanut Butter Sandwich will have both you and (the late) Elvis “All Shook Up”.
[Excerpted from The Smoking Bacon & Hog Cookbook by Bill Gillespie and Tim O’Keefe]
Bacon Weave Quesadilla
What’s a Bacon Weave Quesadilla? It’s a quesadilla with bacon in place of the tortilla shell. Let me repeat that for ya: a quesadilla with bacon in place of the tortilla shell. Think about melty cheese, smoky chicken, chunky salsa and spicy jalapeños melding into the crispy bacon layer. Now let your taste buds be happy!
Serves: 4 • Cook time: approximately 15 minutes
2 Bacon Weaves (page 42), precooked
½ cup (60 g) shredded cheddar cheese
1 lb (455 g) chicken, cooked and sliced about ½ ” (1.3-cm) thick
1 cup (160 g) thinly sliced cooked onion
1 cup (150 g) thinly sliced cooked red and green peppers
½ cup (60 g) shredded Monterey Jack cheese
½ cup (120 g) queso fresco (Mexican cheese)
1 cup (240 g) chunky salsa
¼ cup (60 g) diced jalapeños
1 cup (240 g) sour cream
½ cup (50 g) sliced green onion
Lay out one of the bacon weaves and cover with cheddar cheese. Add the chicken, onion, peppers, Monterey Jack, queso fresco, salsa and jalapeños, then top with the other bacon weave.
Fire up your charcoal grill for two-zone cooking. Fill up a charcoal chimney with hardwood lump charcoal and light it. When flames start coming out of the top of the chimney, the coals are ready. Dump onto one side of the cooker. Keep the other side clear for indirect cooking.
Place the quesadilla on a piece of heavy-duty aluminum foil, and then place the foil onto the cooking grates. Cook on the indirect side of the grill for about 10–15 minutes, until the cheese is melted. You may want to spin it 180 degrees after about 5–7 minutes so it will cook evenly. Once the cheese has melted, remove from the grill and let sit for about 5 minutes.
Cut into squares and serve with the sour cream and green onions.
Bacon, Banana and Peanut Butter Sandwich
Elvis has just reentered the building. The King, whose favorite sandwich was banana and peanut butter, would be proud of this one! The crispy bacon adds a hint of crunch to the softness of the sandwich.
Serves: 4 • Cook time: 5–7 minutes
8 pieces thick-cut Texas Toast
1 cup (260 g) all-natural chunky peanut butter (I like Teddie brand)
Set up your charcoal grill for two-zone cooking. Fill up a charcoal chimney with hardwood lump charcoal and light it. When flames start coming out of the top of the chimney, the coals are ready. Dump onto one side of the cooker. Keep the other side clear for indirect cooking. Start heating up a cast-iron skillet.
To assemble the sandwiches, lay out 2 pieces of Texas Toast. Spread ¼ cup (65 g) of peanut butter on one side and about 2 tablespoons (30 g) of pepper jelly on the other side. Slice up 1 banana and place the slices on the peanut butter side of the sandwich. Put 4 pieces of bacon on top of the banana slices. Place the second piece of toast on top, jelly side down. Repeat for the other 3 sandwiches. Spread 1 tablespoon(14 g) of softened butter on each side of the sandwiches.
Place a sandwich in the cast-iron skillet. Cook for about 3 minutes, or until it is a nice golden-brown color. Flip over and do the same for the other side. Depending on the size of your pan, you may be able to cook 2 sandwiches at one time.
When the sandwiches are cooked, cut each in half on the diagonal and serve with a nice glass of ice cold milk!
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. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. 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 (2016 Season Finale). He is also author of web blogs The Adventures of Tastee BQ and BBQ Catering Confidential. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@BBQRESCUES.com