#Ribs #RandyHill #RaspberrySauce

Greeting 2016! Hot New Years BBQ RESCUES! with Chef Mick Brown

AIRDATE January 16. 2016 12 Noon (PST) on Blog Talk Radio. Coming Soon to iTunes.

#Ribs #RandyHill #RaspberrySauce
Raspberry Ribs Recipe by Chef Randy Hill of Southern Krunk BBQ Society in Hot Springs, Arkansas.



Fire Up the New Year and for an even Happier 2016! Introducing a New and Improved format for BBQ RESCUES! with Chef Mick Brown from Los Angeles. Get ready for Game Day with new Recipes. Feel feel to call in and share your favorite go-to BBQ Dishes for game days. Phone lines will open up at 12:00 Noon (PST)/ 3:00 pm (EST).  Also on tap, How to Reach Your Goals for 2016- on and off the Grill. Special Guest is Grill Master Extraordinaire, Chef Randy Hill, from Southern Krunk BBQ in Hot Springs, Arkansas. Tell us what you think about New School BBQ and/or any other New Trends for 2016.



#HEROIC!Rub #Smokedham #Seasoning

My Top Secret Recipe: Easy DIY Smoked Holiday Ham in 3 Simple Steps

Fresh Smoked Spiral Sliced Ham will be a hit at this year’s Holiday Dinner. Leftovers (if any) will make the best Ham Sandwiches, ever.

by Chef Mick Brown

Want to really Wow them at this year’s Holiday Dinner? This easy Recipe is my Gift to you. Smoking a raw, thawed Ham at home can take up to 6-8 Hours. Why not start with a Pre-Cooked Ham? Most cooked Hams found in grocery and specialty stores come labeled as “Smoked”, but do you really taste anything other than liquid smoke? The natural Wood Smoked flavor you love in BBQ Ribs and Chicken will also take your Ham to the next level. You can shave hours of cooking time by starting with a cooked, rather than raw Ham. No Grill? No problem- use an old Roaster Pan, Pot or Dutch Oven with a Rack (and Lid) to smoke your Ham indoors. Either way, the final results will taste much better than any Ham baked in the oven. Your dinner guests will praise your efforts. Try it, you’ll see…

#HEROIC!Rub #Smokedham #Seasoning
Before Smoking, season Ham with your favorite BBQ Rub or savory Seasoning Blend for at least an hour or overnight, to enhance the flavor. Nowadays, you can save the Brown Sugar for the Desserts.


1 or 2 Cooked Spiral Sliced or Baked Ham(s)

BBQ Rub or Make a Rub of Smoked Paprika mixed with Dry Garlic

Hickory Wood Chunks (for Charcoal Grills); or

Hickory Wood Chips (with Foil for Gas Grills or Stovetop)

Ham Glaze (Dry mix usually comes with Ham, or get a jar)

1/4-1/2 Cup BBQ Sauce (to taste)

Orange Juice and Fresh Orange Wedges for Garnish (optional)

Cloves (optional)

#SmokedHam #IndirectSmoking
Indirect Smoking- Charcoal Grill. Note soaked Wood Chunks go directly on Coals on side of Grill. Ham is on other side with Pan of water underneath. Foil bottoms keeps Ham from sticking and collects juices as it cooks (which you can then pour into Pan).

Here are the 3 Simple Steps:

1. Liberally season a Pre-Cooked Spiral (or Half) Ham on all sides with BBQ Rub. To infuse the most flavor, this should be done at least an hour before cooking or overnight. Of course, our favorite Rub is HEROIC! by California Gold BBQ Rubs, it is Gluten Free with no added Sugar or Salt. Feel free to use your regular go-to seasoning blend to enhance the flavor. Or make a Rub with 2 Tbsp. each Dry Smoked Paprika and Garlic (Add Brown Sugar if you must). Want to do Cloves? Go For it!

2. Heat Ham for 1- 2 Hours (or until thoroughly heated.)  Soak Wood Chunks or Chips for at least 15-30 minutes. [I prefer Hickory, but you may substitute Apple or Cherry Wood]. Cook Ham with Indirect Smoke using one of the following methods:

For Charcoal Grill– Cook Ham over a Pan of Water. Pile hot Coals on opposite side of Grill. Place 3-4 soaked Wood Chunks on Coals for Indirect Smoking. Close Grill as it fills with Smoke, replace Chunks as needed.

For Gas Grill– Turn burner on one side of the Grill on High. Place 1/2 Cup of Wood Chips in a Foil Pouch or Pan), on High over one side of Grill. Please Ham on tother unheated side of Grill to heat with Indirect Smoke. Replace Wood Chips as needed.

Stovetop Smoking– Heat Ham in Oven (as directed) until warm. Put 1/2 Cup of Dry Wood Chips in a Foil Pouch (or Pan), on bottom of large pot. Then place Ham on top of Rack indirectly over heat (to side). Cover Pot , then heat on High until Wood Chips start to Smoke. Once pot is filled with Smoke, turn off heat and leave Pot covered with Ham for 1/2 Hour, or until smoke dissipates.

3. Glaze, Reheat and Serve. Most Cooked Hams come with a packet of Dry Glaze. In small Sauce Pan, combine Glaze with 1/4 Cup of Water or Orange Juice. Stir until smooth, then mix in 1/4 to 1/2 Cup of your favorite BBQ Sauce. You can also purchase jars of prepared Ham Glaze near the Jelly/Jams section of the grocery store. Between the Glaze and added BBQ Sauce, there is enough sweetness to eliminate the need to add Brown Sugar. However, feel free to add some if you “Gotta Have It!”.

Remove Ham from Grill or Oven, thoroughly apply Glaze with brush to all sides, then return it to heat for about 20 Minutes, or until Glaze clings to Ham and is dry to touch.

BONUS Spiral Ham Serving/Slicing Tips- While holding Ham with 2-Pronged Fork, use a long sharp knife to cut along the side of the bone, for meat to fall off easily. You may also slice Ham into sections for trouble-free serving.

Garnish with a fresh drizzle Orange Juice. Decorate serving plate with Green Herbs (Parsley) and Sliced Orange sections. Enjoy!

Grilling Turkey with “Bobby Flay’s BBQ Addiction”- 5 Tips To Improve Your Holiday Dinner

by Chef Mick Brown


Let’s talk Turkey.  I am someone who has been a fan/follower of Chef Bobby Flay ever since his 1990’s show Grillin’ and Chillin’ with Jack McDavid. I have long admired Bobby Flay’s impressive culinary skills- on and off the Grill. Most recently, I enjoyed viewing the “Give Thanks for Barbecue” episode of Bobby Flay’s BBQ Addiction where he made Cajun Turkey Two Ways. Filmed in 2011, the Food Network is showing it again for this year’s Holidays. While most of the episode is incredibly informative, allow me to add a few things to help make your Holiday Turkey even better.

Long before winning the title of Grill Master on the Food Network’s Cutthroat Kitchen, I have blogged Easy Grilling and BBQ Recipes for years. With all due respect, I’d like to add a different perspective, to help some of you avoid “Holiday Dinner Disasters”.  Bobby Flay’s BBQ Addiction is seen by millions of viewers, so surely much of the material is scripted. Hopefully, Bobby Flay will agree that a few things could be explained a little more.


1. A Word on Spices. Bobby’s Cajon Rub combination is excellent. However, spicy food isn’t necessarily a part of traditional Creole/Cajun Cooking. Hot Cayenne Pepper and Spicy Chilis were introduced to New Orleans cooking in the 1980’s by (the late great) Chef Paul Prudhomme. Which is fine. For home cooks that are sensitive to spicy food (like me), the Rub without hot spices will still be delicious, and boast Cajun flavor.

2. Make Brine with Less Salt. Bobby’s original Recipe calls for 1 + 1/2 Cups of Kosher Salt for a 24 Hour brining period. For families on a Diabetic or Low Salt Diet, your Turkeys can be brined with a lot less Salt by using a combination of Low/No Salt Chicken Broth, Orange Juice, Apple Cider and/or Water to brine your Turkey for the first 24 Hours. It will still come out tender and juicy.

3. Dry Season for the Next 24 Hours. On the “Give Thanks for Barbecue” episode Bobby suggests a second 24 Hour drying period with the Naked Turkeys out from the Brine. Then he re-seasons the Turkeys with BBQ Rub on the outside only, right before putting them on the Grills. I suggest that instead, you add the additional BBQ Rub coating a day in advance. The flavors will really penetrate the meat during this second 24 Hour period. Also, be sure to season the Turkey top and bottom, as well as inside the cavity. Some people also stuff it with fresh Parsley, Thyme and/or Skin-on sliced Oranges or Lemons to flavor it from the inside-out. Others also add Dry Seasoning and Herbs underneath the skin to marinate for the 24 Hours.

4. Use Smoke to Add a Delicious Dimension of Flavor. A big “Thumbs Up” to Bobby for showing us such a great variety of Grills on the “Give Thanks for Barbecue” episode. The one he calls a “China Box” is popularly made by the brand La Caja China (guess they weren’t a paid sponsor). Also- Green Egg, Gas Grill, Weber Kettle, Open Flame Cooktop and Santa Maria Style Grills are employed during the show. That should cover what most of us have at home.  For Smoking, you should add Hickory Wood Chunks to the Charcoal on all Grills. See Smoking on Gas or Charcoal Grills for more info. Note- the China Grill will need special instructions (Link below.)

5. Finally, Allow for Extra Cooking Time. On the episode, Bobby cooks two 13 lb. Turkeys in only 2 Hours and 15 Minutes. You at home may be cooking Turkeys up to 20 to 25 lbs, which will take considerably more time. The key is to use an embedded Grill Safe or Instant Read Thermometer. Also be ready to replenish the hot Coals as many times as needed. Before taking the Turkey off the Grill to rest, be sure the Breast temperature is at least 165-175 degrees.

Thanks again Bobby Flay for teaching us so much about Cooking over the years. Though I have not seen an official poll, I would bet that he has appeared on more food shows than any Chef since Julia Childs. Keep up the great work Bobby!  To everyone Grilling/Smoking Turkey this year,  I wish you the happiest and most delicious Holidays ever. Also have an awesome New Year!


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 career blog 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. His episode is now available on iTunes. Email- Mick@TasteeBQ.com 


Bobby Flay’s Cajun Turkey Recipe and Video


Turkey Cooking Clip from Bobby Flay’s BBQ Addiction “Give Thanks For BBQ”


“Give Thanks For BBQ” Episode Guide with Links to All Recipes


Smoking Turkey with La Caja Chino


Big Green Egg Smoking Recipe/ Instructions


Smoking Turkey on a Weber Kettle


Amazing Ribs Instructions for Smoking Turkey an a Gas Grill


BBQ RESCUES! Smoking Food on Charcoal, Ceramic Eggs and Gas Grills


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