Tag: healthier

Spooky Smoky Shrimp and Lobster Cocktail with Spirulina

#grilledshrimp #lobster #halloween
Grilled Shrimp and Lobster with BBQ Cocktail Sauce, Green Spirulina Tarter Sauce and Grilled Veggie Sticks.

by Chef Mick Brown, Courtesy of http://www.BBQRESCUES.org

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,

INGREDIENTS

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

 

Directions:

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.

Veggies

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.

Sauces

4. Add all Ingredients for each Red and Green Sauce in separate Bowls. Whip each into blended smooth, with solid colors.

Presentation

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:

L’Dubyah’s Homemade Stiq and Stay BBQ Sauce

https://www.gofundme.com/ldubyahs-stiq-stay-bbq-sauce

HEROIC! BBQ Rub

http://www.californiagoldrub.com/

Beaver Brand Zesty Deli Horseradish Sauce

https://beavertonfoods.com/product/beaver-deli-horseradish-sauce-12-5-oz/

PurePlanet Spirulina Powder

https://pureplanet.com/products/spirulina

Better!Broom (background)

http://www.betterbroom.com/

Wellness Mama’s Blog on Benefits of Spirulina

https://wellnessmama.com/4738/spirulina-benefits/

 

VIDEO ON YOUTUBE

Quick Easy Recipe for Low-Fat Boneless BBQ Ribs

by Chef Mick Brown

Courtesy of www.BBQRescues.org

“You say you want a Revolution? Well, you know. We all want to change the World. …You say you got a real Solution? Well, you know. We’d all love to see the Plan… ” [From Song “Revolution” by The Beatles]

#BBQ #ribs #easy #boneless #chefmickbrown #bbqrescues
Ribs served first time publicly at Family Reunion in Indiana.

There is no question that Ribs are America’s #1 Favorite BBQ Meat of Choice. Our thumbs remain Way Up(!) to Grill Masters everywhere- for the time you regularly spend to carefully Season, Marinate and Smoke Pork Ribs to Perfection every day. Our Fathers, their Fathers and thousands of Grill Masters for generations have invested their hearts to make Amazing Ribs more enjoyable every time. We’d never hope, nor expect traditional BBQ Ribs to go away anytime soon.

#Ribs #bbqribs #chefmickbrown #bbqrescues
Never before seen behind-the-scenes look at Smoked Back Ribs being finished for Pool Birthday Party back in March 2014.  Chef Mick: “I always try to use the freshest, leanest cuts of Back Ribs. When served, they don’t stay around long”

As a Hollywood BBQ Caterer and Private Grilling Instructor, it’s no secret that many Home Grillers can’t come close to making the mighty Ribs we get at America’s top rated BBQ Joints or the succulent Ribs we see on TV’s “BBQ Pitmasters”. So many of you are stuck with reheating the shrink wrapped, pre-cooked, pre-seasoned Ribs we find in most Grocery Meat Departments.

#lowfat #boneless #bbqribs #bbqrescues
Very First Time I tried to experriment with Quicki Lowfat Ribs Recipe, this is how the Skewers looked.

I have to give credit for this Recipe’s inspiration to two recent Private Grilling Clients. One in Pasadena- Greg (A Disney Sr. VP of Finance)- was the first to ever convince me teach him my Secrets to Ribs. As part of our Lesson we went shopping and picked up a rack of Ribs for him to marinate overnight, and then smoke the next Day. As an experiment, we also bought a small Pork Loin to see if giving it the same seasoning and smoking the Strips quickly would actually taste like real Ribs.

#chefmickbrown #lowfat #bbqribs #recipe #bbqrescues
The first Marinade we tried for easier and leaner BBQ Ribs included Worcestershire Sauce, and a blend of Dry BBQ Rubs.

We followed the Recipe below, and they came out tasting so good, that Greg wondered aloud why we go through so much trouble with Full Racks. We served the RibLets  poolside to his Family and they quickly disappeared.

#ribs #bbqribs #Boneless #chefmickbrown #bbqrescues
The first time using Greg’s Gas Grill as a Smoker. The Lean Boneless “Ribs” smoked nicely for 8 Minutes per side.
#BBQ #Ribs #LowFat #Bites #bbqrescues
On the very first try, we decided to serve RibLet Bites, with BBQ and Jalapeno Hot Sauce as dipping Sauces. Fish dish was for fun nod to Client’s Family’s day at Pool.

The next time I made the Recipe was a fluke. I was doing a second Grilling Lesson with Blake Mycoskie (of Tom’s Shoes and Toms Foundation) in his famous Malibu Treehouse Estate. The original plan was to make Beef Ribs on his new Smoker, but while shopping, they were nowhere to be found. Instead, I offered to show him this new Quick Pork Ribs Recipe, and see it if would remind him of Bone-In Ribs. We served them to his wife and son. Once again, they couldn’t believe that the taste rivaled Slow Cooked Ribs.

BlakeRibs7:1:17c:u
The second time the Recipe was cooked by client Blake Mycoskie (Founder of Tom’s Shoes). They were extra lean and we put Skewers through center for even Smoking.

In June I finally had the courage to try the Boneless Ribs recipe at a Sample Tasting for the high powered Board of one of Hollywood’s top Celebrity Financial Consulting Companies. They raved about the Ribs, but chose a different Caterer this time around. However, their reaction gave me the confidence to to try making them for a bigger group.

#boneless #bbq #ribs #bbqrescues
Boneless Ribs sampled at Corporate Board. Food was enjoyed, but they went with different Caterer (this time).

So during recent a trip to the Midwest, I served the Recipe at a large Family Reunion in Indiana, and at a private BBQ RESCUES! Foundation #GYMM Benefit, hosted at the home of my sister Marcia and her Husband Lorenzo. The Ribs were a hit at both functions. In the past, I’ve had to give Marcia credit for first getting me interested in learning the best ways to Smoke Foods. Now she earns Bonus Points for teaching me a Shortcut for Grilled Sweet Potatoes [Microwave for 5-7 Minutes before cutting]. Thanks Sis!

LFRIBS COVERFrom there, we recruited True Made Foods and Rubbin’ Right Rubs to sponsor a cooking video- “Quick Low-Fat Smoked BBQ Ribs and Grilled Sweet Potato Fries” for the BBQ RESCUES! Foundation, Inc. To date the Video has over 28,000 Views and dozens of Shares on Facebook. Though their brands are used in the video, you are encouraged to try this Recipe at home with your favorite Dry Rub Seasoning, BBQ, and Dipping Sauces. Link below are some Recipes ideas for your own Homemade Rubs.ChgoRibs6:17

I am not strong at Math, but by my calculations, there are still Millions of BBQ Lovers who have yet to hear of this Quick, Delicious Low-Fat Alternative to traditional Bone-In Ribs. I strongly encourage you to try this Recipe at home. Share them with Family and Friends. Also, please share your #BBQLowFatBonelessRibs Photos with us on Facebook, Instagram, Twitter, Pinterest, etc… We’d love to see (and hear) how yours turn out at Home. Until next time: Eat and Be Well.

Without further ado, here’s our Recipe for:

RibsSponsorsShown

Quick Low-Fat Boneless Smoked BBQ Ribs

INGREDIENTS:

  • Marbled Boneless Pork Roast (Can be Shoulder, Roast, etc. Loin may be too lean)
  • BBQ Dry Rub
  • BBQ Sauce
  • Worchestershire Sauce
  • Salt and Pepper (to taste)
  • Wooden or Metal Skewers
  • Aluminum Foil
  • Hickory Wood Chips or Chunks (depending on your Grill)
  • Basting Brush

INSTRUCTIONS:

  1. Slice Pork into 1 1/2- 2″ Inch Strips (cut against grain as much as possible.
  2. Marinate Pork in Dry Rub, Worcestershire Sauce and Salt/Pepper to taste
  3. Carefully Skewer through Center of Meat as much as Possible, co it stays in Contact on Grill.
  4. Place Ribs 2″ Inches apart on Sheet of Foil (roll up edges to hold juice)
  5. Set up your Grill for Indirect Smoking using right technique fir Grill (link)
  6. Smoke Ribs in Low Heat for 20 Minutes, flipping halfway through to get Smoke on both sides.
  7. Baste in Foil with BBQ Sauce on both Sides, then quickly char each side on hot side of Grill to sear in juices.
  8. If using Wooden Skewers, you makerwant to trim off ends for a more Finger licking Rib Experience.

VIDEO

LINKS

Pork & Lamb Nutrition Chart (USDA)-  https://www.fsis.usda.gov/wps/wcm/connect/26149a58-d0f7-47a4-81d0-42b310a6d417/Pork_Lamb_Poster_0911.pdf?MOD=AJPERES

Homemade Rub Recipes- https://bbqrescues.com/2015/09/12/bbq-rescues-smoking-recipes-for-homemade-bbq-rubs/

How To Smoke Food on Any Grill- https://bbqrescues.com/2015/09/12/bbq-rescues-smoking-food-on-charcoal-grills-ceramic-eggs-or-gas-grills/

Instagram- Grilling Photos with Blake Mycoskie-  https://www.instagram.com/p/BSlioliFCK-/?taken-by=blakemycoskie

BBQ RESCUES! on Facebook https://www.facebook.com/BBQRescues/

Sponsors:

THe BBQ RESCUES! Foundation- https://bbqrescues.com/the-bbq-rescues-foundation/

True Made Foods- https://www.truemadefoods.com

Rubbin’ Right Rubs- http://www.rubbinright.com/

________________________________________________

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 Superfood Spice company 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 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.

 

 

 

 

 

 

Six Rules For Eating Wisely by Michael Pollan

Can anyone use some #Positive #News? We unearthed this Gem written in 2006 by one of our favorite Authors about Six Rules For Eating Wisely. Please Share this with Everyone You Care About. Courtesy of #TIMEMagazine. #GetFitChallenge #BBQRESCUESFoundationInc

http://michaelpollan.com/articles-archive/six-rules-for-eating-wisely/

Six Rules For Eating Wisely

Once upon a time Americans had a culture of food to guide us through the increasingly treacherous landscape of food choices: fat vs. carbs, organic vs. conventional, vegetarian vs. carnivorous. Culture in this case is just a fancy way of saying “your mom.” She taught us what to eat, when to eat it, how much of it to eat, even the order in which to eat it. But Mom’s influence over the dinner menu has proved no match for the $36 billion in food-marketing dollars ($10 billion directed to kids alone) designed to get us to eat more, eat all manner of dubious neofoods, and create entire new eating occasions, such as in the car. Some food culture.

I’ve spent the past five years exploring this daunting food landscape, following the industrial food chain from the Happy Meal back to the not-so-happy feedlots in Kansas and cornfields in Iowa where it begins and tracing the organic food chain back to the farms. My aim was simply to figure out what–as a nutritional, ethical, political and environmental matter–I should eat. Along the way, I’ve collected a few rules of thumb that may be useful in navigating what I call the Omnivore’s Dilemma.

Don’t eat anything your great-great-great grandmother wouldn’t recognize as food. Imagine how baffled your ancestors would be in a modern supermarket: the epoxy-like tubes of Go-Gurt, the preternaturally fresh Twinkies, the vaguely pharmaceutical Vitamin Water. Those aren’t foods, quite; they’re food products. History suggests you might want to wait a few decades or so before adding such novelties to your diet, the substitution of margarine for butter being the classic case in point. My mother used to predict “they” would eventually discover that butter was better for you. She was right: the trans-fatty margarine is killing us. Eat food, not food products.

Avoid foods containing high-fructose corn syrup (HFCS). It’s not just in cereals and soft drinks but also in ketchup and bologna, baked goods, soups and salad dressings. Though HFCS was not part of the human diet until 1975, each of us now consumes more than 40 lbs. a year, some 200 calories a day. Is HFCS any worse for you than sugar? Probably not, but by avoiding it you’ll avoid thousands of empty calories and perhaps even more important, cut out highly processed foods–the ones that contain the most sugar, fat and salt. Besides, what chef uses high-fructose corn syrup? Not one. It’s found only in the pantry of the food scientist, and that’s not who you want cooking your meals.

Spend more, eat less. Americans are as addicted to cheap food as we are to cheap oil. We spend only 9.7% of our income on food, a smaller share than any other nation. Is it a coincidence we spend a larger percentage than any other on health care (16%)? All this “cheap food” is making us fat and sick. It’s also bad for the health of the environment. The higher the quality of the food you eat, the more nutritious it is and the less of it you’ll need to feel satisfied.

Pay no heed to nutritional science or the health claims on packages. It was science that told us margarine made from trans fats is better for us than butter made from cow’s milk. The more I learn about the science of nutrition, the less certain I am that we’ve learned anything important about food that our ancestors didn’t know. Consider that the healthiest foods in the supermarket–the fresh produce–are the ones that don’t make FDA-approved health claims, which typically festoon the packages of the most highly processed foods. When Whole Grain Lucky Charms show up in the cereal aisle, it’s time to stop paying attention to health claims.

Shop at the farmers’ market. You’ll begin to eat foods in season, when they are at the peak of their nutritional value and flavor, and you’ll cook, because you won’t find anything processed or microwavable. You’ll also be supporting farmers in your community, helping defend the countryside from sprawl, saving oil by eating food produced nearby and teaching your children that a carrot is a root, not a machine-lathed orange bullet that comes in a plastic bag. A lot more is going on at the farmers’ market than the exchange of money for food.

How you eat is as important as what you eat. Americans are fixated on nutrients, good and bad, while the French and Italians focus on the whole eating experience. The lesson of the “French paradox” is you can eat all kinds of supposedly toxic substances (triple crème cheese, foie gras) as long as you follow your culture’s (i.e., mother’s) rules: eat moderate portions, don’t go for seconds or snacks between meals, never eat alone. But perhaps most important, eat with pleasure, because eating with anxiety leads to poor digestion and bingeing. There is no French paradox, really, only an American paradox: a notably unhealthy people obsessed with the idea of eating healthily. So, relax. Eat Food. And savor it.

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

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 https://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