#healthybbq #gumbo #glutenfree #getfitchallenge #bbqrescues

“Not-So” Fat Tuesday Grilled Gumbo

TasteeBQ1 Comment

By Chef Mick Brown

Courtesy of http://www.BBQRESCUES.com

#healthybbq #gumbo #getfitchallenge #bbqrescues
‘Not So” Fat Tuesday Grilled Gumbo/Jasmine Rice with Grilled Vegetables, Smoked Chicken, Shrimp and Sausage. Being naughty never tasted so Good.

Sin. Repent. Repeat. Can you really make a #Grilled #GlutenFree version of #Classic #NewOrleans #Gumbo actually #Healthier and #Tastier than the Original? Even #Vegan/#Vegetarian with “Hot #Grilled #HolyTrinity” (#Celery, #BellPeppers & #Onions) and/or with #Smoked #Shrimp, #Chicken and #Sausage? YouBetcha! Add the sweet flavors of #Applewood and Hickory? Fuggedaboutit! Check out this Robust #Calorie #Shredding #Recipe inspired by the #UrbanPressWinery in #Burbank, CA., using their #PinotNoir as part of the #Recipe. #ChefMickBrown also uses #Kingsford’s new #Applewood #Charcoal, #Hickory #SmokingChips and #HEROIC! Gluten Free #NoSalt/#NoSugar Blend by #CaliforniaGoldBBQRubs. #Vegetarian, #Seafood and Classic Mixed #Meat “Not So” #FatTuesday #Gumbo #Recipes are available on http://www.BBQRESCUES.com. Part of the #BBQRESCUES #GetFitChallenge where #LowFat, #LowCalorie #Grilling is #Delicious & #Fun!

#Kingsford #Applewood #Charcoal #BBQ #Gumbo #GetFitChallenge
“Not-So” Fat Tuesday #Grilled #BBQ #Gumbo lightens up on the #Calories but loads up on Flavor by adding sweet smoky #Kingsford #Applewood #Charcoal and #Hickory #SmokingChips #GetFitChallenge

Grilled Vegetarian Gumbo (Serves 8)

Catering or Hosting a Big Party? It is better to start with a pot of Well-Seasoned, Mild, Vegetarian Gumbo. It can be perfectly delicious served with Diced Grilled Vegetables. Then split into a second pot to add Smoky Grilled Shrimp, Crawfish, Chicken, and/or Andouille (or Mild) Sausage. Another option is add Meats, and Spicy Hot Sauce to individual Servings. Be mindful of any Guests who may want to avoid Shellfish, Pork or Hot Spicy foods.

Ingredients:

8- Variety Yellow, Red and Orange Bell Peppers

3- Bell Green Peppers

1- Bunch Celery

4- Large Carrots

2- White Onions

2- Cups Urban Press Petite Wine

1- 16 Oz. Can Stewed Tomatoes

1- Cup Chopped Garlic

1/2 Cup- Chopped Green Onions

1/2 Cup- Chopped Fresh Parsley and/or Rosemary

4 Tbsp- Superfood BBQ Rub or Seasoning

2 Tbsp- Browning and Seasoning Liquid

2 Tbsp. File Powder

4 Cups Vegetarian or Onion Broth

2 Tbsp. Louisiana Cayenne Hot Sauce (optional, to taste)

Salt/Pepper to taste

Preparation:

1. Season, Marinate and Smoke Peppers, Celery, Carrots and Onions for at least an hour. Reserve 1/2 for Puree, Dice 1/2 for soup and cover with 3 Cups Vegetable Broth, simmer slowly.

2. Pan Roast Chopped Garlic, heat with Wine and remaining Veggies. Puree until smooth and combine with 1 Cup Broth to make Smooth. Add to pot with Stewed Tomatoes. Season well with BBQ Seasoning, Browning and Seasoning Liquid, File Powder, Salt, Pepper and Hot Sauce to taste.

3. Reserve Green Onions and Parsley for Garnish.

VIDEO

Related Recipes:

How To Grill Veggies Recipe

Grilled Shrimp Recipe

Kingsford Grilled Chicken Recipe-https://www.kingsford.com/how-to/boneless-skinless-chicken-breasts/

Smoking Sausage, Hot Links or Hotdogs (Youtube)-https://youtu.be/l18zVDOyous

LINKS

California Gold BBQ Rubs website: http://www.californiagoldrub.com/

HEROIC! Rub on Amazon.com https://www.amazon.com/HEROIC-BBQ-Gluten-Free-Added/dp/B00IEEYCRQ

Kingsford Charcoal https://www.kingsford.com/

Urban Press Winery/ Wine Club https://www.urbanpresswinery.com/Homepage

#potatosalad #grilledpotatosalad

BBQ RESCUES! Smoky Grilled Potato Salad Recipe (plus Video)

TasteeBQLeave a comment

By Chef Mick Brown

#potatosalad #grilledpotatosalad
Skin-on Grilled Potato Salad with chopped Fresh Parsley, Grilled Bell Peppers and Onions offers more Nutrients than the typical Boiled Potato version; Mayo and Mustard are Optional.

Potato Salad seems to be a staple on the Menus of many cultures, from all across America, to Asia and throughout Europe. It is great paired with Grilled Foods like German Sausages, as a side dish with Korean BBQ and of course with American Barbecued Chicken and Ribs. Though Potatoes are not considered the most nutritious vegetables, they are known to be be much healthier served skin-on. Another advantage to Grilling vs. Boiling is they tend to retain more nutrients.

I first thought of doing Grilled Potato Salad while in the process of experimenting with Grilled Potato “Fries”. Having a few extra disks of crispy, perfectly grilled potatoes, I diced them and shared them with a restaurant neighbor who added a delicious dressing and fresh Herbs. Adding natural Wood Smoke takes this Grilled Salad to a new even more delicious dimension. I recently served the dish at a Birthday Catering in the park for a very special 1 Year Old and 130 of her closest Family and Friends. We caught some of it on video.

GRILLED POTATO SALAD

Ingredients (for 6 Servings)

4-6 Medium to Large Red Potatoes

1/2 Green, Red and Yellow Bell Peppers (or any combination of 2)

1 Large Red or White Onion

1 Cup Italian, Greek, or Green Goddess Dressing (or Your Favorite Oil/Vinegar based Dressing)

1/2 Cup Chopped Fresh Parsley

1/4 Cup BBQ Rub ( see simple Home Rub Recipes)

Salt/Pepper to Taste

2-4 Tbsp Mayo and Mustard to Taste (optional)

Directions

1. Get your Gas or Charcoal Grill Smoking before you start Grilling. See: SMOKING USING WOOD CHIPS AND CHUNKS.

2. Wash and Slice Potatoes 1”-1 1/2 inches thick, lengthwise leaving skin on (may remove any blemishes).

3. Marinate Potatoes evenly in wet mixture of 1/2 Cup Dressing, 1/4 Cup Parsley and BBQ Dry Rub (click for Recipe). May reserve 1 Tbsp Parsley for Garish and a sprig to decorate on the side.

4. Grill Potatoes on Medium parts of Grill, flipping after 10 Minutes, checking if some pieces are cooking faster than others. Keep Smoke going on throughout.

5. Slice Onion 1” inch Thick. Cut Peppers lengthwise in Half, seed and soak all in Leftover Marinade from Potatoes.

6. Grill Peppers and Onions up to 10 Minutes per side, or until tender.

7. Once all veggies are cool enough to handle. chop into 1”- 1 1/2” inch Dice. Toss in bowl with up to 1/2 Cup Dressing, Mayo and Mustard to taste. Add more Rub and Salt/Pepper to taste.

6. For serving, sprinkle plated Potato Salad with more Parsley and BBQ Rub. May add a sprig of Parsley on side for decoration. Enjoy.

SEE YOUTUBE VIDEO- BBQ RESCUES! Smoky Grilled Potato Salad

PHOTOS (Video Stills)

#grilledpotoatoes #grilledpota
Slice Red Potatoes 1″ to 1 1/2″ for even Grilling. We catered 130 people, you won’t need so many Potatoes…

#grillingpotatoes #grilledpotatoes
Spread Potatoes evenly over Grill, top shelf OK. Leave space in between for circulation.

#chefmickbrown #grilledpotatoes #grillingpotatoes
Grill Potatoes evenly, for 10 Minutes per side. If a few get a bit crispy, even better.

#grilledpotatosalad #tasteebqgrillingco
Tray of Grilled Potato Salad, garnished with Parsley ready to serve for Catering.

Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, 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. He is also author of web serial blog “The Adventures of Tastee BQ.” and BBQ Catering Confidential. He recently appeared on the Food Network for “Grill or Be Grilled” a special BBQ Edition of Cutthroat Kitchen where he won the Champion Title of Grill Master. Episode is available on iTunes. Email- Mick@BBQRescues.com 

LINKS

BBQ RESCUES! website http://bbqrescues.com/

BBQ RESCUES! TV  https://www.youtube.com/channel/UC4q6YWRcMgdsH_Lnw5XgqZA

BBQ RESCUES! Podcasts on iTunes https://itunes.apple.com/al/podcast/bbq-rescues!/id1030435189?mt=2

BBQ RESCUES! on Blog Talk Radio- http://www.blogtalkradio.com/bbqrescues

Video: BBQ RESCUES! TV with Chef Mick Brown Smoky Grilled Potato Salad- https://youtu.be/_bHYcG9flYE

#grilledvegetables #chefmickbrown #bbqrescues

BBQ RESCUES! Smoking Grilled Vegetables Recipe

TasteeBQ7 Comments

By Chef Mick Brown

#grilledvegetables #chefmickbrown #bbqrescues
Rustic Grilled Veggie Platter with Yellow Squash, Asparagus, Green, Red and Yellow Bell Pepper.

For many people, the difference between Grilling and Barbecue comes down to one simple thing- Wood Smoking. Though Chefs can now do it indoors using Smoke Guns, many Home Grillers have yet to introduce the technique into their cooking. Especially those who use Gas Grills. I was recently hired to come to the aid of a wife, who purchased 2 Grilling Lessons as Father’s Day Gifts for her husband. It seems that a brand new Built-in Gas Grill that she gave him for his Birthday, had sat unused for over 9 months.

She put me in touch with her husband, who we will call Josh, by email. He informed me that he planned to invite “a few friends” over after our Lesson, to try out his food from the new Grill. No Pressure. We agreed that he would get most of the meats in advance, so we could do an abbreviated shopping trip before getting started. We did Recipes for Grilled Vegetables, Shrimp, Steak and Chicken Breasts. In this next part, here is the Grilled Veggies Recipe.

#chefmickbrown #mickbrown
Chef Mick Brown at Corporate Catering Summer 2015. Remember to keep Veggies larger for Grilling.

SMOKING GRILLED VEGETABLES RECIPE

1. You can prep a variety of Veggies cut Thick for Grilling, as follows:

Green, Red, Yellow or Orange Bell Peppers- Sliced in half lengthwise, remove core and seeds, press flat

Zucchini, Eggplant, Yellow Squash- Remove Ends, slice lengthwise into 1” inch thick strips

Orange, Purple Carrots- Peel, Remove Ends, Slice lengthwise in Half or 1” inch thick strips

2. Marinate Veggies evenly in wet mixture of Olive Oil, Fresh Chopped Garlic, Parsley and or Rosemary to taste. Add a generous amount of BBQ Dry Rub (click for Recipe)

3. Get your Gas or Charcoal Grill Smoking before you start Grilling. See: SMOKING USING WOOD CHIPS AND CHUNKS

4. Grill Veggies on Medium, or Low Part of Grill, may also use upper Warming Rack.

5. Cook evenly for 5-10 Minutes per side, until tender. Carrots and Pepper may take longer.

6. For serving, cut bigger Veggies into 2-3” inch portions. Enjoy.

Also look for Recipes for Shrimp, Steak and Chicken Breasts from this Session.