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!
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.
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
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.
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.
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
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.
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…
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)
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!
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.
5 HELPFUL TIPS FROM THE “GIVE THANKS FOR BARBECUE” EPISODE OF BOBBY FLAYS BBQ ADDICTION
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!