Vol. 3, No.14, Monday, July 23rd, 2012
TITLE:”BARBECUE: Hungry for BBQ chicken, hot dogs & hamburgers, steaks/chops, salmon, ribs, etc. and thinking of sauce and recipes, I am planning a party*”
INTRODUCTION
FOODIES ALERT! Now that it’s grilling season, I will turn to barbecue – you might know it better by its acronym, BBQ. My topc then is the Wide … Wide World of BBQ. My book of the week is “Barbecue” [Hardcover] by Eric Treuille (Author), Birgit Erath (Author). (Editor’s Note: This is another post in a continuing series on homemakers: homes and garden. Do you notice any changes in the blog format? We’re doing some fine tuning. Hope you like it!)
ANTOINETTE’S LIFE & TIMES*
“Barbecue & Me” …how’s that for a title of a movie? Maybe not … but it’s certainly a lead-in to my post on barbecue. Barbecue is a cooking instrument with special tools. It’s also a cooking style with classic foods – there is even a BBQ chicken dish. More, it’s a kind of party or get-together, Whatever it is, I like it! Here’s more info.
Cooking instrument: Barbecues used to be simple. They started and went from big to bigger and also “Hibachi”. Charcoal became little squares. There was even wood slices for the smoking taste. And then came propane gas powered BBQs. Gas is now just about everywhere; while charcoal is going the way of the near extinct dodo bird.
Cooking tools: My kitchen BBQ storage cabinet contains: a) BIG knife; b) Long fork; c) BIG tongs – don’t confuse these with thongs as your face will get red from embarrassment and your hands will get burned from the fire; d) Long spatula; e) BBQ grill (wire mesh) cleaning brush; f) Condiment Bottles (red & yellow); g) Corn cob handles; etc.
Classic foods: If asking:”What’s cooking?”, here are several dishes: chicken, hot dogs & hamburgers, steaks/chops, salmon, ribs, etc.
Cooking style: Barbecuing is different from frying and baking. It is similar to broiling but the BBQ cooking element is only underneath. I am under the impression that Rotisserie chicken better known as BBQ chicken has some roots in my home town, Montreal.
Party type: Barbecuing in my home is an event of summer and autumn. Although, I had a neighbor who barbecued all year round. In the winter, it was brought up to the patio door and she would grill from inside. As they say, different strokes for different folks.
Weather is always something to check when throwing a BBQ party. Last week, I was invited to a BBQ at the home of my brother and his wife. With the threat of rain, it turned to a deli- meat party. Late last summer, I invited some friends for a barbecue. It poured buckets of rain during the time we barbecued and for the rest of the evening – we all ate inside. Of course, barbecuing is better done in good weather. But, be ready with an alternative if the sun changes places with storm clouds.
BBQ horror story: Approximately 10 years ago, we had a bad experience with the barbecue. On a beautiful sunny day, I came back from work to find my daughter in terrible distress. We had a gas barbecue. She decided to put it on and start barbecuing for supper. As she turned the knob, big flames sparked out close to her face. We were lucky, she was not injured. I refused to use it again and for years didn’t buy one. Last year, we bought a new BBQ and we use it every other week. But we’re very careful in starting it up and turning it off. Safety is always on my mind.
THE AUTHOR: Eric Treuille & Birgit Erath
This twosome is from Notting Hill in the UK. This township was made famous by a movie of the same name starring Hugh Grant and Julia Roberts. Treuille, director of the BOOKS FOR COOKS cooking school. He travels between the south of France and London. He is also an author. Check him out at www.booksforcooks.com .
Erath is the proprietor of a spice store. She lives in London, traveling extensively seeking new herbs and recipes. Check her out at www.thespiceshop.co.uk.
SERIES/COLLECTION
Books/Articles:
To name a few, several are
THE BOOK: Barbecue [Hardcover] by Eric Treuille and Birgit Erath (Authors)
Are you barbecue savvy? If so-so or not at all, pick up this book. In one word, ”Barbecue” says it all. It’s the ”A-Z“ instructional book all-in-one. The use of the barbecues, both gas and charcoal. It covers the best tools, safety and cooking the food just right. And don’t forget the recipes – there`s 150, but who’s counting$? A major lesson is the preparation. Spice, sauces and marinades work. Smoke adds to the flavor. It will be an aid to have a better BBQ.
CONCLUSION
Barbecuing is a pleasure of summer and later into autumn. Of course, it’s good to do it. But, it is better to do it right. The enjoyment level will soar!
Personal Comments
I say:
- Since our summers are so short, I ask: “Why not enjoy every minute of it?” One way is to barbecue.
- With the barbecue season finally arrived, it’s such a thrill to be able to cook outdoors. The sizzling sound of barbecuing. makes my mouth water…can’t you just taste it!
- Barbecued foods are a real treat. They are delicious.
- Barbecue is also a great way of socializing outdoors and having fun.
- I have a few barbecues to organize. I better get them done before the summer is over.
The Point
If you’re going to BBQ, then do it right.
ANTOINETTE’S TIP SHEET*
Every BBQ pit chef or wannabe should:
Step I
- Plan the menu; in this regard,
1.1 Consider pre-dinner finger foods: dips, salsas, chips, nuts, etc.
1.2 Choose as your main dish from: meats, poultry, fish and even vegetables.
1.3 Add extra grilling foods like Italian sausages, salami slices, etc.
1.4 Include a salad: chef, Caesar, Greek, etc.
1.5 Select side dishes such as potato salad, coleslaw and vegetables – corn on the cob is a real favorite
1.6 Finish with a pie, cake, ice cream and fresh fruit.
1.7 Try marshmellos as a special bonus
2. Serve Sangria or have plenty of chilled beer in a tub of ice.
3. Prepare the foods beforehand; in this regard,
3.1 Keep meats and vegetables separate;
3.2 Wash your hands with soap and water before handling the meat;
3.3 Rinse all meat, poultry or fish;
3.4 Consider a marinade;
3.5 Wash your hands with soap and water after handling the meat.
Step II
4. Add a spice, sauce, etc.
5. Clean the barbecue before using.
6. Remember the extension cord to plug in the music outdoors and lights if it’s late in the day.
7. Use a plastic table cloth and set the table with paper or plastic plates and paper or plastic glasses; and take out an exterior garbage can.
8. Do it with safety; in this regard,
8.1 Do not wear loose clothing like ties, scarfs, etc.;
8.2 Keep young children away.
8.3 Have a pitcher of water and a fire extinguisher close at hand;
8.4 Keep the flame low;
8.5 Douse your charcoal fire with a pitcher of water when the cooking is done; or if with gas, close the knob securely shut. Our trick is to turn off the gas and once the flame is extinguished, turn off the burner dial control.
Step III
9. Cook all meat well to prevent food poisoning –Do not cook the meat till it’s black as this can lead to cancer causing agents in the meat
10. Place the cooked meats on a CLEAN platter … not the one first used
11. Serve a platter of fruit plus a pie, cake, ice cream, etc. and then bring out tea and coffee
12. Set rules for those guests driving – there is no drinking and driving at your party!
I say: “Don’t get grilled or cooked up. Instead, take out your grill and have a cook out. Now that you’re here, please …please squeeze …the mustard that is NOT me ….you see my hands are full … I am holding a hot dog in one hand and a beer in the other!*”
And that’s my thought of the week on books, what’s yours?*
Take it out for a spin and tell me if you agree.
ALP
“Books are life; and they make life better!*”
PREVIEW (Monday, July 30th, 2012): Next week, I will continue on with the BBQ topic – I will put up a BBQ recipe post. You’re invited; but I have a rule…everyone must bring their own buns! And since the Olympic Games are opening this coming Friday, July27th, 2012, I will add a special Olympic section. (Editor’s Note: This is another post in a continuing series on Antoinette’s Kitchen & recipes.)
PREVIEW (tentatively Monday, August 6th 2012): I will return to the romance theme. I am hearing a lot about Fifty Shades of Grey by T.L. James. I say: “Now, that’s a VERY spicy meat ball!” I want to add my two cents to the discussion. (Editor’s Note: This is another post in a continuing series on dating, relationships and marriage.)
P.S. Big News: There are big changes FINALLY coming to my blog – Please stay tuned.
P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com – saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit www.linkedin.com – Antoinette La Posta
CREDITS
-Web Tech: richmediasound.com
*TM/© 2012 Practitioners’ Press Inc. – All Rights Reserved.
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PAGE 2
SAVE AND READ* (S&R*) BACKGROUNDER: ANTOINETTE’S 1, 2, 3. 4 & 5
1. “I SHOULD HAVE SAID THAT!*” – QUOTES
S & R* QUOTE #1: Martin Luther King, Jr.
“[W]e are challenged to rise above the narrow confines of our individualistic concerns to the broader concerns of all humanity. The individual or nation that feels that it can live in isolation has allowed itself to sleep through a revolution. The geographical togetherness of the modern world makes our very existence dependent on co-existence. We must all learn to live together as brothers or we will all perish together as fools. Because of our involvement in humanity we must be concerned about every human being.” (Source: Wisdom Quotes) – http://www.wisdomquotes.com/topics/life/index14.html)
S & R* QUOTE #2: Matthew Arnold
“Is it so small a thing To have enjoy’d the sun,
To have lived light in the spring,
To have loved, to have thought, to have done…” (Source:Wisdom Quotes)-http://www.wisdomquotes.com/topics/life/index14.html
S & R* QUOTE #3: Emily Dickinson
“Love — is anterior to Life —
Posterior — to Death —
Initial of Creation, and
The Exponent of Earth — ” (Source:Wisdom Quotes)-http://www.wisdomquotes.com/topics/life/index14.html
2. BONUS INFO: “IT WORDS FOR ME!*”
“For today, my word/phrase(s) are: “Barbecue”; “Grill”; etc.
Barbecue or barbeque
Barbecue or barbeque (common spelling variant)[1] (with abbreviations BBQ, bar-B-Q and barbie), used chiefly in the United States, Canada, the United Kingdom, France,[2] New Zealand and Australia (called braai in South Africa) is a method and apparatus for cooking meat, poultry, and occasionally fish with the hot smoke of a fire, smoking wood, compressed wood pellets, or hot coals of charcoal.(Source: Wikipedia, the Free Encyclopedia) –
http://en.wikipedia.org/wiki/Barbecue)
Grill
A barbecue grill is a device for cooking food by applying heat directly from below.(Source: Wikipedia, the Free Encyclopedia) –
http://en.wikipedia.org/wiki/Barbecue_grill)
3. NUMBERS: STUDY/STATISTICS
“The term as a noun can refer to the meat, the cooking apparatus itself (the “barbecue grill” or simply “barbecue”) or to a party that includes such food or such preparation methods. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner.
Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.
Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as “sacred fire pit.”[3] The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.
It has been suggested that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then Portuguese, French, and English.
The word barbecue is also used to refer to a social gathering where food is served, usually outdoors in the late afternoon or evening.
Barbecuing encompasses four or five distinct types of cooking techniques. The original technique is cooking using smoke at lower temperatures (usually around 240–270 °F or 115–125 °C) and significantly longer cooking times (several hours), known as smoking. Another technique is baking, utilizing a masonry oven or any other type of baking oven, which uses convection to cook meats and starches with moderate temperatures for an average cooking time (about an hour plus a few extra minutes). Yet another technique is braising, which combines direct dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat, cooking at various speeds throughout the duration (starting fast, slowing down, then speeding up again, lasting for a few hours). Finally, grilling is done over direct dry heat, usually over a hot fire (i.e., over 500 °F (260 °C)) for a short time (minutes). Grilling may be done over wood, charcoal, gas (natural gas or propane), or electricity.” (Source: Wikipedia, the Free Encyclopedia)- http://en.wikipedia.org/wiki/Barbecue)
4. ADDITIONAL ARTICLES
S & R*NEWS ALERT* #1:Always have an indoor option with a backyard barbecue
“An unexpected thunderstorm can certainly dampen plans for an evening under the stars. If you’re planning to host friends and family at a backyard barbecue this summer, don’t forget to have a back-up plan that keeps guests out of the rain.
When the weather doesn’t cooperate, David Watson from Netflix suggests the following tips for keeping guests entertained indoors by hosting a movie night fit for the whole family:
Bring outdoor furniture in. This will ensure you have enough seating space for all of your guests. Keeps the furniture out of the rain and makes sure your guests are comfortable.
Turn barbecuing into baking. Simply turn on the oven and bake the food that you were planning to grill. Serve everything family style for easy snacking.
Take it to a vote. A streaming service like Netflix has become really popular and it will give your guests thousands of movie or TV show selections. Appoint someone as navigator to search for the movie by genre, title, or action superstar, and give the group the option to vote on their favourite. There is also a specialized ‘Just for Kids’ section that offers tons of family-friendly titles.
Pause for play. Every movie has a catchy phrase or an amazing action sequence. Pause the movie and get guests in on the action by role playing scenes from the movie. It’s a great way to avoid getting restless as the evening progresses.
No need to let a little rain ruin your evening with friends and family. Instead, pull up your favourite chair and enjoy the movie.” www.newscanada.com
S & R* NEWS ALERT* #2: Top 10 smoking tips on the grill
“From Weber’s Smoke cookbook written by New York Times best-selling author Jamie Purviance take a look at the 10 secrets to infusing rich, smoky flavours into almost any dish and with any barbecue, from a traditional smoker, a
1. Start early.
Many of the flavour compounds in smoke are fat and water soluble, which means that whatever you are cooking will absorb smoky flavors best when it is raw. As the surface cooks and dries out, the smoke does not penetrate as well.
2. Go low and slow (most of the time).
Real barbecue is cooked slowly over low, indirect heat with wood smoke because that’s a traditional way to make sinewy meats so moist and tender that you hardly need teeth. But don’t miss easy opportunities for adding sweet wood aromas to foods that are grilled over a hot fire for just minutes, like steaks, shrimp, and even vegetables.
3. Regulate the heat with a water pan.
Big fluctuations in smoking temperatures can tighten and dry out foods. Whenever you cook for longer than an hour with charcoal, use a pan of water to help stabilize the heat and add some humidity. Obviously a water smoker already has one, but for a charcoal grill, use a large disposable foil pan, and don’t forget to refill it.
4. Don’t overdo it.
The biggest mistake rookies make is adding too much wood, chunk after chunk, to the point where the food tastes bitter. In general, you should smoke food for no longer than half its cooking time. Also, the smoke should flow like a gentle stream, not like it is billowing out of a train engine.
5. White smoke is good; black smoke is bad.
Clean streams of whitish smoke can layer your food with the intoxicating scents of smoldering wood. But if your fire lacks enough ventilation, or your food is directly over the fire and the juices are burning, blackish smoke can taint your food or lead to unpleasant surprises when you lift the lid.
6. Keep the air moving.
Keep the vents on your charcoal grill open, and position the vent on the lid on the side opposite the coals. The open vents will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly, giving you the best ventilation and the cleanest smoke. If the fire gets too hot, close the top vent almost all the way.
7. Don’t go golfing.
Smoking is a relatively low-maintenance way of cooking but remain mindful and be safe. Never leave a lit fire unattended, and check the temperature every hour or so. You might need to adjust the vents or add more charcoal.
8. Try not to peek.
Every time you open a grill, you lose heat and smoke two of the most important elements for making a great meal. Open the lid only when you really need to tend to the fire, the water pan, or the food. Ideally take care of them all at once and quickly. Otherwise, relax and keep a lid on it.
9. Let the bark get dark.
When smoked properly, ribs and large chunks of beef and pork should be enveloped in a dark mahogany, borderline black crust called bark. This bark is the consequence of fat and spices sizzling with smoke on the surface of the meat developing into a caramelized crust. So before you take your dinner off the grill or wrap it in foil, make sure you’ve waited long enough for the delicious, dark bark to develop.
10. Feature the star attraction.
The main ingredient in any smoked recipe is like the lead singer in a rock-and-roll band. Every other flavor should play a supporting role. In other words, don’t upstage something inherently delicious with a potent marinade, heavy-handed seasonings, or thick coats of sauce. Harmonizing flavors in ways that feature the main ingredient is what separates the masters from the masses.” www.newscanada.com
S & R* NEWS ALERT* #3: Summer is Served!
“Dust off your barbecue and serve up summer BBQ style! After a long cold winter we look forward to one of summer’s most simple pleasures cooking on the grill. Prepare for the season with these five foolproof tips from Chef Tom Filippou, Executive Chef for President’s Choice Cooking Schools:
1. Get equipped with the right tools:
Long handled steel brush to clean the grill
Long handled tongs for flipping
Long handled basting brush
Spray water bottle to dampen hot flames
2. Get those perfect grill marks on your meat by generously oiling the grill before cooking. You can use a clean rag soaked with cooking oil or even a piece of beef or bacon fat.
3. To keep meat juicy, add salt right before you put your meat on the grill.
4. Use a meat thermometer to check for doneness to ensure your meat is properly cooked without cutting.
5. Do not prick, pierce or stab meat while grilling. Instead, use tongs with a long handle to flip the meat. This will help maintain the natural juices and tenderness.” www.newscanada.com
*TM/© 2012 Practitioners’ Press Inc. – All Rights Reserved
