Archive for July, 2006
Steven Raichlen’s Luma Tongs
I recently received a pair of Steven Raichlen’s “Luma Tongs”
which are basically BBQ tongs with a built in LED light.
I’m surprised that nobody has thought of this before. The LED isn’t super duper bright, but it’s bright enough to do the job. They certainly add enough to make a difference.
The tongs themselves are nice as well, plenty long, nice grips that don’t get too hot. A clever locking mechanism built into the handle keeps the tongs closed in the drawer. A ring at the end is useful for hanging off your grill rack.
They run about $20 at Amazon, and I can recommend them.
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Hudson Valley Rib Festival
Debbie writes to tell me that the Highland Rotary of Hudson Valley, NY is having its 2nd annual RibFest Aug. 18-20 at the Ulster County Fairgrounds in New Paltz, NY.
The RibFest features a KCBS-sanctioned grilling contest, along with demonstrations, a vendors’ row of BBQ-related items, lots of great BBQ vendors, music, kids activities and general good times. You can check out their website for the details.
Last year’s event drew a little over 5,000 people and raised thousands of dollars for local non-profits). I’m sure it will be a lot of fun.
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Richmond Kentucky Lions to hold BBQ
The Richmond, Kentucky chapter of the Lions Club is holding their second annual BBQ cookoff September 10, 2006 at the Richmond Pottery Festival. They are now accepting competitors.
You can enter meats in several categories; Beef, Chicken, Ribs, Pork, or Mutton. There is also a chili cookoff category. Entry is $25 for a single category or $35 for all. To be eligible for the Grand Champion award, you must enter all categories.
The Lions Club uses funding from the barbecue to pay for eye glasses and surgeries for children and other needy folks. It’s a worth cause, and I’m sure it will be a lot of fun. If you are in the Richmond Kentucky area you might like to enter the contest.
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A cheap grill is an expensive grill
A cheap tool is an expensive tool, that’s what my Dad always says. It’s certainly true with grills. If you think you can save a few bucks on a no name grill, you should be prepared to face the consequences.
As this article from the Detroit Free Press tells us, you get what you pay for.
Read all about the fun with their $4.99 bargain grill!
via the Detroit Free Press
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Cal Flame’s new smart grill
Cal Flame’s state-of-the-art Smart Grill has completely electronic controls. There are no knobs or valves to twist or turn, adding to the grill’s sleek, clean style. The on/off switch, temperature gauge, timers, convection controls and lighting are completely digital, making it simple and safe to use. The numerous safety features include electronic shut-off valves if the grill is unused for an hour (there is an override capacity) and automatic shutdown in the event of a misfire or no fire.
Suggested retail price is $2999, and the unit is expected to be available this fall. I wonder if they will send me a test unit?
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How long can you store meat in the freezer?
Reader Mike from Nashville writes to ask: “How long is it safe to keep meat in the freezer?” I did some checking and talked to the Texas Beef Council, and a number of other sources to pull together this chart of storage time for common barbecue items. Here’s the breakdown:
| Refrigerator | Freezer | |
| Steaks and Roasts | 3 or 4 days | 6 to 12 months |
| Ground Beef | 1 or 2 days | 3 to 4 months |
| Cooked Beef | 3 or 4 days | 2 to 3 months |
| Chicken (Pieces) | 1 or 2 days | 1 year |
| Chicken (Whole) | 1 or 2 days | 6 months |
| Cooked Chicken | 3 or 4 days | 4 to 6 months |
| Pork Chops and Roasts | 3 to 5 days | 4 to 6 months |
| Cooked Pork | 3 to 4 days | 1 to 2 months |
| Sausage | 1 or 2 days | 1 to 2 months |
| Sausage (Cooked) | 3 to 5 days | 1 to 2 months |
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NYCFD offers saftey tips for summer grilling
The New York City Fire Department has published an online guide of grilling safety tips to help you make it through the summer grilling season safe and sound.
Included are tips for before and after grilling, how to handle fires and other emergencies, and recommended maintenance to keep your equipment running smoothly.
It doesn’t mention watching out for black widow spiders, like I ran into the other day. It had build a nest between my propane tanks. Yikes!
Anyone have any grilling horror stories to share?
Via NYCFD, Thanks Mike
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How to barbecue ribs
If you don’t know your baby back ribs from your spare ribs, or have any idea what a St. Louis style cut is, then you better head on over to the BBQ Institute for some learning!
Step by step with lots of photos. the experts over at this extensive barbecue website will have you cooking with the best of them in no time. Expecially not the instrunctions on trimming the ribs, and removing the membrante. This is a step novices often miss.
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Seasoned skewers season from the inside out
You may be familiar with the technique of using sprigs of rosemary as skewers to add flavor to scallops, well here’s a product that expands on that idea. These wood skewers are infused with flavored oils that season while they cook.
The skewers come in a wide variety of flavors; Citrus Rosemary, Garlic Herb, Honey Bourbon, Indian Mango Curry, Mexican Fiesta and Thai Coconut Lime.
Via MySecretPantry.com
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Minted grilled corn on the cob
In a previous article I’ve talked about grilling corn on the cob without the husks. Generally, that’s the way I like it, but here’s an interesting recipe that caught my eye. It packs sprigs of mint into the husks while grilling, adding some extra zing.
Continue reading “Minted grilled corn on the cob”
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Grilled Sea Scallop Salad Recipe
Here’s an interesting recipe for you to try. It’s a grilled sea scallop salad, served with a warm dressing atop mixed greens. The recipe serves four, but it’s easy to double up. Or, you could cut the number of scallops per salad and serve this as an appetizer for 8 to 10 people.
Continue reading “Grilled Sea Scallop Salad Recipe”
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Texas Steak Cook-Off, Hico Texas
If you know your way around a steak, you may want to compete (or maybe just attend) the third annual Texas Steak Cook-Off in Hico, Texas. The little town of Hico, (pronounced “high-coh”) holds the cook off as part of its Old Settlers Reunion, which celebrates its 120th anniversary this year.
There are two divisions, Backyard Expert and Professional. Competitors bring their own grills, marinades, rubs, and mojo —- but the steaks are provided. This is an all ribeye event. I do believe the ribeye is the national steak of Texas!
Visitors can enjoy a steak dinner with salad, baked potato, and a Texas staple — iced tea. I bet there will be a long line around the booth of the winner. I wonder if they get to charge more than the last place team?
Hico, incidentally was the home of Bill Roberts, an interesting character who in his later years claimed to be the infamous outlaw Billy the Kid. According to Roberts, Pat Garrett shot the wrong man! They even have a Billy the Kid museum if you’d like to launch your own investigation.
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Grilled Panini Recipe
Super star chef Todd English is cooking up a slew of gourmet sandwiches on the grill this summer. Taking on the panini craze, Todd recommends an impressive lineup of grilled goodness:
- pitas with grilled vegetables, hummus and apricot yogurt
- grilled andouille on a slit pretzel roll
- barbecued eel, pork belly, and avocado on a sesame seed bun
- Cuban sandwich with grilled pork, ham, cheese and kimchee
To press the sandwiches down while grilling, use foil covered bricks or a heavy cast iron skillet. Grill until the bread is crispy and the cheese is melted.
Also included in the article is a recipe for Umbrian Olive Panini
Via the Arizona Daily Star
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Are you America’s Top Tailgater?
If your grilling is done from the back of your tailgate then here’s your chance to win big from Lifetime Products, Inc. They are giving away $10,000 cash, and an ultimate tailgate package. Plus, finalist get an all expenses paid trip to Michigan International Speedway for the big showdown.
You’ll be judged by various famous NASCAR drivers I’ve never heard of and The Food Network’s Mario Batali. Contestants can spend up to $500 on groceries and $1000 on decorations (cash provided). That seems backwards to me, shouldn’t the bulk of the money to go to the food?
Think you have what it takes to stand out from the crowd of NASCAR tailgaters? Tell us why, in 250 words or less, and also:
- Submit your top five tips for creating the perfect tailgate party.
- Share your favorite, original tailgating recipe.
- If selected as a finalist, this is one of three recipes you will be asked to prepare at the finals.
- While not required, entrants are also encouraged to submit photos or videos that demonstrate their abilities in the area of tailgating.
Completed entries must be received no later than July 26, 2006.
Thanks Dock!
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Top Rated Outdoor Grills
There’s an excellent article over on MSN’s site today that serves as a quicky guide to to choosing a new gas grill. If you went to fire up your grill yesterday and it poofed out on you, this is probably an article you need to read.
It covers the various types of grills, the features you should consider, and recommends a few models that stand out above the rest. The Consumer Reports top-rated medium-size gas barbecue grills are:
- Vermont Castings (Home Depot) VM400XBP
- Broilmaster P3[BL]
- Kenmore (Sears) 16219
My dad and my uncle both have the Vermont Castings grill, and they are both big fans, so looks like they are right on the money.
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