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Grail Note: I’ve got another installment in the ongoing, and infrequent series on “does bacon really make everything taste better?” This time around it’s not technically bacon like I’ve used before. I’m at the World Barbecue Championships at Memphis In May and my friends from The National Pork Board brought along some La Quercia prosciutto and I’m not going to miss any chance to use this world-famous product.
 
During our first day of BBQ Ribs 101 with Kingsford and Chris Lilly we were lucky to get a break to eat. (There will more to come on my amazing opportunity to learn from some of the greats in the world of BBQ.) We had, I mean got, to cook our lunches yesterday. Along with some really nice yakitori they set out bowls of dates, goat cheese, sun-dried tomatoes, shitake mushrooms and candied pecans along with the prosciutto.
Continue reading Does bacon make dates really taste better?
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Jennifer Chandler graduated at the top of her class with Le Grand Diplome and a Mention Tres Bien in Pastry from Le Cordon Bleu in Paris. She was featured on two episodes of the Food Network show Dinner Impossible and on Martha  Stewart’s Everyday Food XM/Sirius radio program. She is currently a national spokesperson for French’s brand. She is also a full-time mom to two little girls, a freelance magazine writer, and the author of Simply Salads and Simply Suppers.
I love books, especially cookbooks, so when I got a Direct Message on Twitter from Jennifer Chandler asking if I’d like a copy of her new grilling cookbook to read and review I immediately replied with a big yes! What I like best about cookbooks is that no matter how bad the book is there’s something to be learned by reading it. With Simply Grilling: 105 Recipes for Quick and Casual Grilling you get a cookbook that will teach even the most seasoned backyard griller something. Simply speaking this is a pretty darn nice cookbook.
It seems every grilling and barbecue cookbook today begins with a section on the basics on grills, barbecues, accessories and a few essential cooking tips. Jennifer has done a great job in providing an easy to read and understand primer that every cook should have memorized. With her “5 Tips to Master Grilling Meats” and tips on “Food Safety” she has touched on some of the more important aspects for becoming a Grill Master.
Continue reading Review: “Simply Grilling” is simply good!
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
The BBQ Grail’s Mother of all Father’s Day Contests is in the home stretch. Below are five, randomly selected entries, your job is to vote for the person who you think is most deserving to win. You may vote once per day until 11:59 pm on May 30th, 2012.
Entry #1 (Cynthia Wright nominates Cynthia Wright
At first I was going to nominate my husband for this outstanding, mouthwatering prize…but then I thought…what the heck…I am nominating myself for this bad boy. Don’t get me wrong. My husband is incredible. He is the best father to our 5 children anyone could ask for ..all while working very hard to provide for us. I am so blessed to be his wife. The reason I am nominating myself is bc I AM THE COOK..and that includes the “outdoor cook”. I LOVE to cook outside. It is such a magical experience…listening to the kids play ball while sipping on my favorite beer taking in the aroma of the fabulous, delishouness that is cooking slowly. I think I deserve this totally.:)I really hope you consider this entry and do a mom a favor and pick me!!!(and my husband..LOL) Continue reading Voting For Mother of All Father’s Day Contest Begins!
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 I love spicy hot foods. Notice I didn’t just say “spicy.” These days the term “spicy” has become another word for “hot.” But in my book “hot” is hot as in mouth burning heat and “spicy” means lots of spice. Since not all spices are hot, spicy doesn’t have to mean hot. But when you combine plenty of spice and heat you get spicy hot. Why the explanation? Well although I love spicy hot foods I’m not a chile head nor do I like heat for heat sake. I’ve got to have some flavor too. And the heat can’t just burn off my taste buds.
“Rippin’ Red Wing Sauce” is hot. It’s burn your lips hot. But it’s also loaded with spicy good flavors. Rippin’ Red starts with cayenne pepper sauce and cayenne peppers, a popular base for many wing sauces. But, with the addition of plenty of garlic and Parmesan Cheese this sauce is loaded with flavor. Amazingly good flavor.
It still have enough heat for most of the wing lovers out there. The heat, however, fades off the lips and tongue quickly but leaves a nice reminder of the heat on the roof of your mouth and throat. It’s not a crazy blistering heat, but a nice lingering warmth that makes you want to take another bite or two or three.
Continue reading Winging It #1: Rippin’ Red Wing Sauce
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I like chicken wings are much as the next guy. For years I used to buy the bags of pre-cut, frozen “drumettes.” One day I was walking through the meat department of one of my local grocery stores and noticed whole chicken wings on sale for $.99 per pound.This got me to thinking about those frozen, often times saline enhanced, chicken wing pieces I normally purchased.
The cost of the frozen wings can cost as much as $2.00 a pound depending on where you buy them and the time of year. I was already buying whole chickens when they were on sale and cutting them up myself. Why couldn’t I just buy me a whole bunch of chicken wings and cut my own. I promise if you to do this you’ll be happy. I mean how often can you get a better product at a cheaper price?
 
The goal is to cut the chicken wing at the joints. This will give you three pieces. (Right) Separate the wing “tip” from the “wingette.” The “wingette” is the middle part of the chicken wing. Most people don’t bother cooking and eating the wing “tip.” I save them and use them for making chicken stock. This way there isn’t any waste.
Continue reading Frozen wings are for the birds! Get some fresh ones!
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
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