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:
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
By Chef Mick Brown Courtesy of http://www.BBQCateringConfidential.com (via http://www.BBQRESCUES.com) This was originally written in 2014 for my big “BBQ Made Easy” Cookbook. Much has happened since then. Hopefully, it will help put ‘All Things BBQ” into better perspective for you. Since my Food Network appearance, and with the growing international popularity of BBQ RESCUES!, this is the perfect time […]
Ready for your 4th of July BBQ? Want to learn more about Grilling? You don’t own a Grill? No problem… This BBQ Cooking Workshop is for both Beginners and for those who want to step-up their home Grilling Recipes. Receive hands-on, easy to follow instruction from Chef Mick Brown- Celebrity BBQ Caterer and Grill Master Winner on Food Network’s Cutthroat Kitchen. In less than 4 Hours, food from your Grill will taste more delicious than the average local BBQ Shacks’. Leave Class with Recipes and your own Portable BBQ Grill to use for grilling at Home, in the Park, on the Beach or wherever you’d like.
BBQ Class Topics to Include:
-Gas vs. Charcoal
-Preparing Snacks on the Grill
-Making Better Burgers and Hot Dogs
-All Natural/Organic Grilling*
-Grilling Vegetables/ Vegetarian BBQ
-The Art of Smoking Food
_______________________________________________ Let’s Get Grilling! BBQ RESCUES! Cooking Class with Chef Mick Brown- Saturday, June 25th, 2016- Starts at 10:00 am, ends between 1:00-2:00 pm (depending on number of Participants). Meets at Banyon Tree Professional Kitchen, 9626 W. Venice Bl., Culver City 90232. Public Parking Available around corner at 3846 Cardiff Ave.
*Note- Class involves use of Natural Wood Smoking techniques. Those sensitive to the aroma of Food Smoking may prefer to arrange Private Lessons.
Participants can Purchase (Optional) Portable BBQ Grills for additional $70 at Registration- Now Available at
With over 30 years Grilling Experience, Chef Mick Brown has been teaching Private and Group Grilling Lessons, as well as Catering with Tastee BQ Grilling Co. since 2011. He has done BBQ Classes and Demonstrations from Beverly Hills, to San Diego, to New Orleans. One of his larger BBQ presentations was for the historic Los Angeles Garden Club in the Auditorium at Griffith Park. Sous Chef for a Cooking Class at the New Orleans School of Cooking, Mick has attended Cooking Seminars and classes in Costa Rica, Paris and London.
In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on a 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. As a Blogger, he is Author of “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. He founded California Gold BBQ Rubs in 2013, which now offers Gluten Free, All-Natural HEROIC! BBQ Rub in local retailers and on Amazon.com.
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)
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.
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)