Mega BBQ

I just received word this week from Mr. Lester Smith, CEO of Marquee Ventures regarding a celebrity judged BBQ cook off to be held on September 12, 2009.

The nationally covered Wheels of Fortune celebrity judged BBQ event is sponsored by and held at Red Rock Harley-Davidson, 2260 South Rainbow Boulevard, Las Vegas, Nevada 89146.

Categories for the competition are: chicken, pork ribs, pork shoulder/butt, and beef brisket. What’s almost better than all that great barbecue food that will be cooked off? Cash! There’s also $100,000 in cash and prizes to be given away.

No word yet on which celebrities will be there but let’s just hope that Perez Hilton is not one of the judges! I’ve also been told that there is going to be a rib eating contest. Yummm! As I receive more information, I will update this article.

Mr. Smith was also nice enough to forward me a poster graphic and entry form. You can even enter your team online.

For entry fees and vendor sponsorship inquiries, please call Marquee Ventures at 702.990.3577.

For me, each year Cinco De Mayo kicks off the barbecue season. Even though I did smoke a Boston butt the other week. So what better way to begin this season than a few delicioso recipes! But first, how about a little Cinco De Mayo history?

Without being long-winded, I’ll start by saying Cinco De Mayo is not Mexican Independence Day nor is it an American holiday. It is a day in which 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862 and won the battle. Some say those brave 4,000 Mexican soldiers may have even saved the United States — Hence this is why Americans celebrate as well. For the whole story check out Cinco History.

Now back to barbecuing — Mexican style! This first recipe is Beef Fajitas which are a popular dish at local Mexican restaurants as well as American chain restaurants. They are easy to make at home, and this method works just as well with chicken, pork, or vegetables if you do not wish to make it with beef.

Beef Fajitas

Prep Time: 2 hours
Cook Time: 10 minutes

Ingredients:

• 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
• 1/4 cup fresh lime juice
• 1-1/2 teaspoons ground cumin
• 2 Tablespoons olive oil
• 2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
• 3 assorted colored bell peppers, sliced thin
• 1 large red onion or sweet onion, sliced thin
• 1/4 cup fresh cilantro sprigs
• 12 (7- to 8-inch) flour tortillas, warmed
• Guacamole, tomato salsa, and sour cream as sides

Preparation:
In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.

To Cook:
Preheat the gas or charcoal grill to high heat.

While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.

Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.

Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.

To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.

Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling.

Yield: 12 fajitas, serving 6

Ok. So now we have a main dish prepared, how about a side-dish? Mexican grilled corn is a local favorite and easy to make!

Mexican Corn

Cook Time: 20 minutes

Ingredients:

• 4 ears corn
• 1/2 cup mayonnaise
• 1 1/2 cups sour cream
• 1/4 cup freshly chopped cilantro leaves
• 1 cup freshly grated Parmesan
• 1 lime, juiced
• Red chili powder, to taste
• 2 limes cut into wedges, for garnish

Directions:

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Yield: 4 servings

Now for dessert I have chose Flan, which is a traditional Mexican custard. The cooking method causes a delicious caramel sauce to form as a topping for the flan. If possible, make the flan a day in advance to give it extra time to set up.

Flan

Cook Time: 55 minutes

Ingredients:

• 1 1/2 cups sugar
• 2 tablespoons water
• 1/2 lemon, juiced
• 2 cups heavy cream
• 1 cinnamon stick
• 1 vanilla bean, split and scraped
• 3 large eggs
• 2 large egg yolks
• Pinch salt

Directions:

To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don’t stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.

Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don’t add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

Yield: 6 servings

Beverages

What is a party without a few beverages to enjoy?! Here are a few drink accompaniments that would go great with this meal:

• Golden Margaritas made with Cuervo 1800
• Corona Beer
• Dos Equis Beer
• Patron Silver - Neat, On-the-rocks or a Chilled Shot

A special thank you to About.com and the Food Network for supplying these fine recipes (excluding the drink recipes)! Please grill and drink responsibly!

With the big day fast approaching, it leaves an even bigger question for many of us; What am I going to make for Super Bowl Sunday? Don’t fret. I have a few quick and easy ideas that I hope will inspire you. Plus I’ll add a few recipes to make it even easier.

Appetizers

Let’s talk appetizers first because many folks like to cook (or order) appetizers for football games rather than making a huge meal. Chicken wings are always a favorite, however let’s look at an alternative for faster cooking, big taste and it’ll be healthier too!

Why not think about jerk chicken skewers barbecued right on your outdoor grill (or indoor grill if the weather isn’t so great outside)? There are no bones to mess with (as with chicken wings) and you won’t have to worry about hot sauce getting all over your house. Depending on the amount of guests you will have over, you might want to consider buying a large bag of chicken tenders at your favorite warehouse store (e.g. Costco, Sams, etc.). Otherwise pick up a pound or two at your local supermarket. While you are there, grab a package of bamboo skewers and a jar of Jamaican Jerk spice (Jamaican Jerk seasoning is also available online).

Easy Jamaican Jerk Chicken Skewers

• 2 lbs. chicken tenders
• 5 oz. Jamaican Jerk seasoning (use more seasoning for spicier chicken)
• 2 limes cut in 6 segments for garnish

Directions:

Soak bamboo skewers in water for about a 1/2 hour or so. While your bamboo skewers are soaking, thaw chicken in cool running water if frozen. Pat dry with paper towels and put in large mixing bowl. Add Jamaican Jerk seasoning, toss to coat chicken. Tip: It helps to use plastic gloves and toss by hand. Heat grill to medium-high. Season your grill with vegetable or olive oil (take an old clean towel, dip in oil and use your tongs to season grill). Grill chicken for about 2 minutes on each side. Plate, garnish and serve!

More Appetizer Ideas

Other appetizer ideas to consider are: 1.) mini sloppy joe sandwiches (use your favorite sloppy joe mix, hamburger & King’s Hawaiian dinner rolls), 2.) shrimp cocktail, 3.) grilled shrimp on skewers (you can even jerk them!), 4.) clam chowder (since it’s cold around Superbowl time), 5.) nachos & cheese or cheese con carnie or steak quesadillas. There are a host of other appetizers you can make — these are just a few. You can host your Superbowl party with appetizers alone, but if you’re looking to cook more, read on!

Main Course

Ok. Let’s consider a few items you can cook for your “main dish” or dishes. You can smoke a Boston butt for pulled pork, BBQ ribs or beef brisket if you have the time on your hands. Or you can stick with quick and easy. This is Superbowl Sunday you know! I’m going with quick and easy (but great-tasting of course).

Here are a list of quick & easy main dishes for you to consider (and no baking is required!):

1. Sausage & Peppers on toasted hoagie/sub rolls
2. Philly Cheese Steak Sandwiches
3. Fried or Roasted Chicken (easy: fry yourself, easier: buy already freshly cooked from supermarket).
4. Tacos and/or Burritos (buy a few store-bought kits, meat, cheese, sour cream, lettuce, tomatoes, onions and you’re good to go!) Make some Spanish rice along with this for a great accompaniment.
5. Hamburgers & Hot Dogs (grill on your indoor grill, skillet or outside BBQ).
6. Brats with sauerkraut on toasted hoagie/sub rolls
7. BBQ Meatballs

Everyone loves Philly cheese steak sandwiches along with everything on the above list, but I will supply a recipe for cheese steak sandwiches for you.

Philly Cheese Steak Sandwiches

• 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
• 1 white onion, thinly sliced
• 1/2 large green bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound rib-eye steak, very very thinly shaved or sliced (ask your butcher to slice if for you)
• 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
• Ketchup, optional topping
• Italian pickled peppers, accompaniment

Directions

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

Recipe compliments of foodnetwork.com

Dessert

Now that I have given you plenty of ideas for appetizers and main dishes, lets think about dessert. Remember, we are talking easy here. No need to bake a football cake yet you have plenty of choices of some excellent desserts. There are plenty of non-baked desserts to choose from such as:

1. Banana pie
2. Black forest pie
3. Caramel pie
4. Cherry cheese pie
5. Chocolate bar pie
6. Chocolate cream pie
7. Creamy lemon pie
8. Key lime pie
9. Peanut butter cup bars
10. Store bought apple pie ala mode
11. Strawberrry Tiramisu Trifle
12. Ambrosia
13. Fruit salad
14. Ice-cream floats

Strawberry Tiramisu Trifle

• 1 quart fresh strawberries
• 1 1/4 cup cold milk
• 1 3.4 oz pkg instant vanilla pudding
• 1 8 oz package cream cheese
• 4 tablespoons strong coffee
• 2 cups whipped topping
• 1 package ladyfingers, split
• 6 1 oz squares bitter chocolate, grated

Directions:

Set aside 3 strawberries for garnish. Slice remaining strawberries. Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl beat cream cheese until smooth. Gradually beat in 2 tablespoons coffee. Beat in pudding then fold in whipped topping. Brush remaining coffee over ladyfingers. Line bottom of 3 quart trifle bowl with 1/2 of ladyfingers. Top with 1/2 of sliced berries, grated chocolate and pudding mix. Make another layer in the same sequence. Slice reserved berries and arrange on top.

Notes: This is also fun to serve in individual trifle bowls for showers and get togethers.

Number of Servings: 8+

Recipe compliments of betterrecipes.com

Conclusion

So there you have it from appetizers to dessert. I didn’t get into the whole barbecuing thing yet there are plenty of things in this article that you can throw on the grill. For many people January isn’t the best time of year for them to hop outside and grill up a storm or sit there babysitting the smoker. This is the main reason why I chose lots of easy (but tasty) items to inspire you. Besides, when you have a bunch of friends over isn’t it all about enjoying your company and the game rather than slaving away at the grill or oven?

Many of us like our chicken wings deep-fried and doused with lots of hot sauce, however there are other methods of cooking our feathered friend’s appendages. I have in the past barbecued wings on the grill but I don’t recall marinating them first. Here is an tasty and a healthier alternative to deep-frying chicken wings.

Ingredients:

• 2 lbs of fresh chicken wings (Many grocery stores sell wings with the drum-met; the two bone flat and wing tip. You can separate at the joints and discard the tip, or prepare them as they are for a great presentation.
• 1 Cup Zesty Italian dressing (Or similar style brand)
• 1/2 Cup BBQ sauce (Different flavors will give your wings that personal touch)
• 1 or 2 Tablespoons of your favorite hot sauce

To Prepare:

1. Marinate wings with Italian dressing for 12 to 24 hours in the refrigerator, turning occasionally.
2. Drain and remove most of dressing from wings.
3. Smoke wings until completely cooked. Wings can be smoked the day before, chilled immediately and then keep refrigerated until ready to grill. If smoke method is not possible, use the alternate method below.
4. Alternative oven method: Pre-heat oven to 350 degrees. Place wings on cookie sheet and cook 20 to 30 minutes – stir ½ way thru cooking- and continue to bake until completely cooked. Wings can be cooked the day before, chilled immediately and then kept refrigerated until ready to grill.

Grill, Sauce & Serve:

1. Pre-heat grill to medium heat. Remember to oil the bars just before you put the wings on the grill.
2. Mix your favorite BBQ sauce (½ cup) with 1 or 2 tablespoons of hot sauce depending on the heat level that you want. This will be used to baste the wings.
3. Grill wings 3 to 4 minutes and then turn over wings. Baste with sauce and continue to grill for several more minutes and until completely hot. (Do not baste wings immediately or the sauce may burn)
4. Flip and baste again. Remove from heat and serve with blue cheese or ranch dressing and crisp celery sticks.

Note: This recipe is easily customized to change the flavors for your own taste. Marinate wings with your favorite Mojo and baste with Caribbean BBQ or Jerk sauce for the Islands flavor. For a more traditional flavor, replace the BBQ sauce with a bottled Buffalo wing sauce to baste.

Recipe credit: Chef Dave Del Rio

Printer-friendly versions: Word Document, PDF

Since many of our friends are in places where it is either too cold to grill outside or they have a blanket of snow on their patio, I thought this was a good time to post a few indoor electric grills.

I did not put them in order of greatness because I think they are all great indoor grills — I did post a couple that I liked out of this bunch at the end of the list. Without further ado, I give you our list of Top Indoor Grills.

Sanyo HPS-SG3 Electric Indoor Barbeque Grill

With its extra-large 200-square-inch nonstick cooking surface, this indoor barbeque grill provides ample space for everyday use or entertaining year round. The grill features adjustable temperature control with an indicator light, and its powerful 1300-watt heating element is built into the bottom of the grill surface for even heat distribution. The grill not only sears those tasty grill marks onto food, but its design also keeps food above and away from grease, fat, and other excess liquids for healthier cooking. The removable drip pan catches run-off fat, and by filling it first with water, it’s easy to enjoy virtually smoke-free grilling. The unit’s cool-touch handles and base provide added safety, and its nonstick surface and dishwasher-safe drip pan make for quick and easy cleanup. A bilingual instruction manual and a recipe guide are included. The grill measures 23-5/8 by 3-7/8 by 14-1/2 inches.

Where to buy: Amazon.com

West Bend 6111 Heart Smart Indoor Grill

Forget charcoal, smoke and the possibility of rain: This West Bend electric indoor grill lets you barbecue right on your kitchen countertop. The 1500-watt appliance has a versatile nonstick cooking surface, with grease-draining ribs on one side and a solid griddle on the other. Also features an adjustable temperature control, drip tray, glass lid and heat-resistant handles. Grill plate and drip tray are dishwasher safe. Cooking surface: 15Lx11W”. Complete grill: 7Hx14Wx21-1/2L”.

Where to buy: Amazon.com

Zojirushi EB-CC15 Indoor Electric Grill

Ideal for grilling steaks, chicken, fish, burgers, and vegetables indoors, this 1300-watt countertop appliance has a big, family-size grill surface of 12-1/2 by 9-1/4 inches coated with nonstick for low-fat cooking and easy cleaning. A variable heat control provides precise cooking temperatures, and the grill’s handles and stylish, dark-gray plastic base stay cool during operation for safety. Another safety feature prevents the heat control, which provides power to the appliance, from being inserted unless the metal drip tray and cooking grid are in place and prevents the grid from being removed during operation. The appliance disassembles easily for cleaning, and the drip tray is dishwasher-safe. Overall, the unit measures 20-3/4 inches wide, 6-1/8 inches high, and 14 inches deep.

Where to buy: Amazon.com

Cuisinart GR-4 Griddler

With four separate cooking options, it can handle everything from pancakes to sausages to grilled cheese to steaks, hamburgers and panini. It helps you prepare more servings of more kinds of food in less time, so you can cook for a crowd — no one has to wait! Simply change the cooking plates and adjust the floating hinge to use the Griddler as a Contact Grill, a Panini Press, or your choice of an extra-large double Open Grill or Griddle. Convenient cord storage keeps extra cord out of the way and makes storage easy.

Where to buy: Amazon.com

George Foreman GRP90WGR Next Grilleration Removable-Plate Grill

Sporting a sleek, contemporary design, this electric grill features 84 square inches of cooking surface and endless cooking options. Five removable grill plates allow for making waffles, cooking Paninis, and grilling veggies, along with baking and griddle cooking. The appliance’s appeal lies in its simplicity and countertop convenience–not to mention its fat-fighting ability. Exclusive George Tough triple-coated, scratch-resistant, nonstick coating protects each grill plate, providing the option for low-fat cooking and ensuring easy food release.

Where to buy: Amazon.com

Delonghi BG24 Perfecto Indoor Grill

The DeLonghi Alfredo Indoor Grill utilizes an embedded heating element to deliver heat evenly throughout its cooking surface. The die-cast aluminum grill plate has traditional raised ridges for perfect searing of steaks, burgers, frankfurters, and more. The grease drips through slotted openings and is collected in a drip tray below the grilling surface. The grill itself is recessed in the unit to prevent excessive splattering, and a tempered glass lid also acts as a splatter shield, while keeping heat and moisture in the cooking area to prevent foods from drying out.

Where to buy: Amazon.com

Breville 800GRXL Die-Cast Indoor Barbeque and Grill

The Grill’s arms are die-cast from molten aluminum, while the body is wrapped in high-grade, brushed stainless steel for ultimate durability and performance, and a refined finish. The 184-sq. inch professional-grade cooking plates are covered with non-stick Quantanium, blended with titanium to resist scratching and wear. The surface is completely food safe, allows cooking without oil or butter, and is incredibly easy to clean. Dual plate design enables you to cook everything from eggs to steak, with authentic BBQ results. The top plate can be adjusted to six pre-set heights. On the lower settings, this unique patented feature reduces the weight pressing upon more delicate foods like fish or vegetables. The higher settings are ideal for making open melt sandwiches or heating pizzas or breads, all but eliminating the need for a toaster oven.

Where to buy: Amazon.com

Hamilton Beach 25331 Indoor Searing Grill

Enjoy the taste of grilled foods all year long with this easy-to-use countertop appliance. The unit provides 100 square inches of cooking surface for grilling summer vegetables or up to four burgers at a time, while its floating hinge accommodates thicker sandwiches or steaks. Unlike most grills that only go up to 400 degrees F, the searing grill quickly heats up to 500 degrees F for properly grilling steaks, capturing all the flavorful juices plus searing the meat with tantalizing grill marks. Most meats grill in 10 minutes or less, so dinner’s ready in no time. The appliance’s appeal lies not only in its simplicity and countertop convenience, but also in its fat-fighting ability. Its design channels fat away from food and into a large dishwasher-safe drip tray. Other highlights include a digital display, adjustable temperature controls, an illuminated sear button, a stay-cool handle, and a nonstick coating that ensures effortless food release and quick cleanup. The searing grill measures approximately 14 by 13-4/5 by 7-1/2 inches.

Where to buy: Amazon.com

DeLonghi Electric Indoor Grill BQ20

Italian-made countertop grill with adjustable thermostat lets you cook steaks on high and vegetables on low. Stainless-steel drip tray captures excess grease so there’s less fat for you, and no smoke. The 1,500-watt heating element duplicates the radiant heat/contact heat performance of outdoor grills. Enameled cast iron grill plate serves up plenty of deliciously healthy foods in just minutes - all right on your kitchen counter or tabletop. No more grilling in inclement weather or running out of propane! Grate and drip tray are dishwasher-safe. Made in Italy. One-year limited warranty. 11 1/2 lbs. 20″L x 11 1/2″W x 4 1/2″H.

Where to buy: Amazon.com

Calphalon HE600CG Removable-Plate Nonstick Countertop Grill

You can enjoy the flavors of the outdoor grill indoors any season with the Calphalon Removable Plate Grill. Steaks, chops and burgers sear perfectly on its premium nonstick surface - and they have the great-looking grill marks to prove it. Fats simply drain away into the internal drip tray, so our grill is ideal for healthy, low-fat cooking. Its extra large cooking surface makes preparing family meals a breeze, while a butterfly-shaped heating element and internal temperature sensors ensure even heating and cooking across the entire grill.Features: The OPTI-HEAT system for premium heating performance and even heat delivery. High performance bronze nonstick for excellent release and easy clean-up. Heavy-weight cast aluminum plates are removable for easy clean-up. Extra large cooking surface accommodates 6 pork chops or 4 panini sandwiches. Adjustable grill height to fit your favorite foods. Separate cooking controls for time and temperature. Removable internal drip tray. 1500 watts, temperature range 150 to 450 degrees.

Where to buy: Amazon.com

Which grills did we like out of this group?

If I needed to purchase an indoor grill, I would pick either the Cuisinart GR-4 Griddler because of it’s ruggedness and the fact that you can do pancakes, sausages, hamburgers, panini and more! The cord storage sounds handy too - Or the George Foreman GRP90WGR. Yes, I laugh at my mother for having a George Foreman grill and told myself I would never buy one. But when I saw that it makes waffles I would have to put it up top of my list because my 2-year-old son would be so happy that I can make homemade waffles on it. The other reason — George Foreman grills have a pretty darn good track record.

There are two more indoor grills out of the list above that caught my eye: The Calphalon HE600CG for the adjustable separate temperature/time controls and the Hamilton Beach 25331 because the temperature goes up to 500 degrees.

Remember to read the manufacturer’s instructions and warnings. Be safe and enjoy grilled food even in the wintertime!

An ex-busboy at Southern Hospitality BBQ & Bar in Manhattan, has filed a lawsuit claiming that he wasn’t paid a living wage during the year he spent working there.

In a federal lawsuit filed Friday in New York, 26-year-old Felipe Ramales alleges that he and some fellow employees were not given their rightful share of automatic gratuity charges that were applied to tables of six or more. The plaintiff also says that he regularly worked more than 40 hours a week and received no overtime pay.

But while Ramales’ grievances are plentiful, a Southern Hospitality rep says that they’re baseless, as well.

Restaurant manager Chris Russell said that staffers took home every bit of their tips and that employee salaries were well over minimum wage.

Reps for Timberlake or his partners have yet to respond to the suit.

Source: E! Online

I found this gem of a recipe this morning. Three things that I love about this recipe: the green pepper, the fact that it does not use prepared bottled barbecue sauce (it does use Campbell’s Tomato soup however), and the simplicity of the recipe. Anybody can whip this up and it sounds really good! As a matter of fact, I think I’ll make this tonight with some homemade French fries. Stay tuned for my review!

Prep Time: 10 min
Total Time: 25 to 30 min

• 1/2 lb hamburger or ground chuck
• 1/2 c chopped onion
• 1/4 cup chopped green bell pepper
• 4 slices regular bread soaked in 1/3 c milk, salt and pepper to taste
• 1 can Campbell’s tomato soup
• 4 tbsp flour

1. Mix hamburger, onion, green peppers and soaked bread in a bowl, save soup until later.
2. After mixing well, pat into oval burgers about 1/2 in thick, brown in oven proof skillet. When done, sprinkle in 4 tbsp flour and stir into the juices until the flour disappears.
3. Now mix the Campbell’s tomato soup with 1/2 can water. Pour this mixture over the browned and cooked burgers, stirring to mix well.
4. Bake in oven at 400 degrees for 25 minutes until good and bubbly. The gravy is very good on mashed potatoes or a slice or buttered bread, fast, easy and very good.

Yield: 4 to 6 servings

Happy holidays folks! Here is a great recipe that can be baked inside your barbecue grill and is very appropriate given the time of year it is right now. Personally, I would bake this in my gas grill rather than using my charcoal smoker/grill. Although the smokiness might add another dimension to your fruitcake. In addition to a less smoky fruitcake, using the gas grill will help you manage your heat a lot easier. Of course you can simply use your oven but hey, this is a BBQ website right!

First off, I would recommend having a surface temperature gauge/thermometer so you can get the correct temperature at the grates. Another factor to consider before starting your Southern-Style Fruitcake is that it needs to rest overnight before you put it in your grill or oven.

Ingredients:

• 1 cup diced candied orange peel
• 1 cup diced candied lemon peel
• 2 cups diced citron
• 1 cup currants
• 1 cups raisins, chopped
• 1 cup chopped dates
• 1/2 cup dry red wine
• 1/2 cup brandy
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground or freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup plus 5 tablespoons butter, room temperature
• 2 cups firmly packed light brown sugar
• 5 large eggs, separated
• 1/2 cup molasses

Preparation:

Mix the fruit in a large bowl with the red wine and brandy. Stir to combine and set aside to marinate for 2 to 4 hours.

Butter two 9 x 5 x 3-inch loaf pans and line them with clean parchment paper. Butter the paper.

Sift the flour with the spices twice. Add the baking powder and salt and sift again.

Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour-spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.

Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.

On the next day, heat the grill (using your surface temp thermometer) or heat your oven to 250° (for the less adventurous). Place the fruitcake in the middle of your grill (use the burners on the extreme ends so you get a baking effect rather than a grilling effect directly underneath the cake) or again, for the less adventurous put your cake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven. Turn your cake every hour or so to promote even baking.

When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.

When the cake(s) are completely cooled, turn out of the pans, leaving the brown-paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.

Set the tin in a cool, undisturbed place, and every day or two before Christmas, open the foil and sprinkle the cake with a small glassful of brandy, wine, or bourbon. The liquor will keep the cake most and flavorful and help preserve it as well.

All there is to do is sit back by the fire after a great meal, pop open a tin of your homemade fruitcake and enjoy!

With eggplant and squash currently in season, I thought it would be nice to post a recipe that includes both ingredients. BBQ grilled Ratatouille is fun, quick and easy to make and simply delicious. This recipe makes an ordinary weekday seem extra-special accompanying virtually any meat dish or serve as a hearty main dish. BBQ grilled Rataouille goes great with chicken, beef, pork, lamb or fish.

• 2 zucchini, cut into quarters lengthwise
• 2 yellow squash, cut into quarters lengthwise
• 2 eggplant, halved lengthwise
• 2 red bell peppers, stemmed, seeded and quartered
• 2 yellow bell peppers, stemmed, seeded and quartered
• 2 red onions, quartered
• 1 pint cherry tomatoes
• 1/2 cup olive oil, plus 2 tablespoons
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh oregano leaves
• 1/4 cup finely chopped flat-leaf parsley leaves

Preheat grill to medium-high.

Directions:

Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

Source: Bobby Flay’s “Boy Meets Grill” show.

Since the summer is now over and many folks out there would rather not be outside in the cooler weather grilling. Before it gets too cold it’s probably a good idea to do some maintenance on your grill. I live in Florida where the weather isn’t such a big issue on whether or not we can grill, however I will also do some maintenance now since I am not grilling as much as the peak of summer. Plus the cooler weather is a nice reminder (not to mention more comfortable) to get this job done!

First of all, if your grill is on pavement that you would like to keep somewhat clean, you might want to put something down under your grill. I would suggest moving your grill atop of a heavy-duty plastic tarp. This way the grease and gunk won’t get on your nice clean driveway or paving material. Also, for safety reasons (I shouldn’t even have to say this, but…) please do not work on your grill while it is hot or hooked up to the gas bottle. There, I said it.

Tools Needed
Here are a few tools and items that will help you maintain your grill: Grill brush, vegetable cooking spray (like PAM), lava rocks (for gas grill replacement), flat head and Phillips-head screwdriver, pliers and an adjustable wrench (in case of any loose screws, bolts or if you are replacing the grill insides), high-temperature grill paint (if your paint is cracking, fading or chipping), rubber gloves, dish detergent, oven cleaner (or non-toxic grill cleaner), nylon brush, all-purpose cleaner, wire brush, scraper. There are lots of different tools and gadgets out there to help you maintain your barbecue equipment, however I have listed the essentials at the very least.

Cleaning your Gas Grill
It’s not the funnest job in the world to clean your grill, but you’ll be happy you did once you fire it up come springtime (or anytime for that matter!). Okay, so you have your grill on top of the plastic tarp and you are ready to go. Let’s start by disconnecting the gas bottle and putting it in a safe place. Then remove the bottom tray that collects food and charred material. Scrape and dust off the dry stuff and discard. If the bottom tray is greasy, start by spraying off as much as you can with a high pressure nozzle on your hose and set aside. Spray bottom tray with all-purpose cleaner and let sit out of the sun so it doesn’t evaporate quickly. You can spray and soak more if needed.

Next, remove and inspect grill grates. This is the second season for me and my gas grill and I’m noticing some rusting on my grates. Obviously rust does not taste very good and shouldn’t be eaten, so I will discard my grates. Actually I will see if they can be recycled, if so, they will go into my recycle bin. If your grates are in good shape and are just dirty, set them up so they stand up against a wall you won’t mind spraying with cleaner and getting grime on. Hit them with a wire brush first to get the majority of dirt and debris off. Then spray them with all-purpose cleaner and let sit. If this doesn’t do the trick, try oven cleaner (read manufacturer instructions) and rinse thoroughly.

Some gas grills come with lower grates that the lava rocks sit atop of. Simply take those out and hit them with a wire brush. If they are very brittle and falling apart, replace.

Okay. Now we’ve tackled two of the most grimiest areas of your grill. Next, remove the heat diffusers and/or lava rocks from your grill. the heat diffusers can be scraped, brushed and cleaned, but the lava rocks should be replaced if cracking and full of burned food particles.

Innards

Inspect the inner working parts of your gas grill. If the burner assemblies are in good shape and not falling apart, I would just clean off any debris and make sure there isn’t anything obstructing the flow of gas coming out of the burners. If the burners and inner parts of your grill are trashed, I would suggest calling the manufacturer for the parts you need to replace. Some home improvement stores also carry kits to replace burners and other parts.

While “under the hood” check out the inner walls of your grill. Are they dirty or greasy? If so, use your scraper to scrape away the top layer of grime. Then take your nylon brush with some soapy water and wash off the rest of the dirt and grease. You might even want to mask off your burners with tape so you don’t get water in them. After you have cleaned the inside, throw away the dirty water and load up on some fresh soapy water to clean the exterior of your grill. Dry with a clean towel. Once the inside of your grill is dry, spray it with some vegetable cooking spray to keep parts from rusting.

For self-igniting grills, check out the hardware for this to see if it needs replacing. If so, while you are on the phone with the manufacturer, you might as well order a kit to replace as well.

If you have a grill that has cracked, faded or chipping paint, you might want to consider painting the exterior with high-temperature grill paint. First sand off any cracked and chipped areas, clean surface dust with a dry towel and paint away. Be sure to mask off any temperature gauges, handles and anything else you don’t want painted.

After everything is cleaned, rinsed and reassembled, hook up the gas and fire up your grill to make sure everything is in good working order. If so, roll that bad boy into the garage, cover it up, shut off the gas from the bottle and you’ll be enjoying a nice clean grill next season. For those of you who grill in winter as well as summer as I do, keep on enjoying your grill… Now it’s nice and clean and well maintained.

Charcoal Grill/Smoker Maintenance
Fortunately with charcoal grills and smokers, there are no inner parts to replace besides the grates or possibly a tempurature guage or two. That doesn’t mean you are home free because some smokers can get pretty nasty.

Warning! — Safety Alert! — Do not work on a hot charcoal grill or smoker. I don’t care how many beers you had to drink!!! Okay, now that we have that out of the way… Start by putting a plastic tarp underneath your BBQ grill/smoker to save your pavement underneath. Then remove any trays filled with ash. Make sure the ashes are still not hot or glowing. If not, discard.

Remove and inspect grates in your charcoal BBQ or smoker. If they are rusted out, throw them into the recycle bin and order new ones (including the lower grates for putting charcoal atop of). If your grates are in good shape, hit them with the wire brush first, then some soapy water and your nylon brush. For stubborn grime, spray all-purpose cleaner and soak for a while. For even more stubborn grime, try using the oven cleaner (read manufacturer’s instructions) and rinse well once clean.

Take a look at the nuts, bolts and screws of your grill/smoker. If you need to replace any, do so at this time. TIP: Ask the manufacturer if you can be sent a whole kit of nuts, screws and all hardware that comes with your grill/smoker. I had Char-Broil send me a complete set for my double-door smoker so I have extra parts. Comes in handy!

Okay, now that the grates are out of the grill/smoker, get some fresh soapy water and your nylon brush and scrub the inside of your grill (don’t forget the lid or lids and smoke box of your grill/smoker). If your smoker has a smoke stack like mine does, get yourself one of those brushes with a long handle from the dollar store and scrub the inside with soapy water. Change your soapy water and use a clean towel to wash the exterior of your grill/smoker. Take a clean towel with fresh water and wipe inside and outside of your grill and smoke stack.

If your grill or smoker has a temperature gauge or two, check them out to see if they need to be tightened down. Replace if your temperature gauge(s) aren’t working properly.

Once the interior of your grill/smoker is dry, spray with vegetable cooking spray (including the lid or lids as well). Install grates, cover your grill and store for the winter unless you will be using it throghout the winter.

On both gas and charcoal grills and smokers, spray a little WD-40 or 3 in 1 oil to ensure smooth maneuvering.

This post is a little long-winded, but I think I covered just about everything I could think of pertaining to maintaining your grill. It’s a good time of year to do this, so the timing of this post should suit you well (even though this is not one of our favorite jobs). Happy and CLEAN grilling!

Related links:
Search for grill cleaning supplies at Amazon.com!