The BBQ Report

Hosted by J&D’s Foods, THE BACATHLON is set for Thursday November 19th in Seattle, WA. It will be the World’s First Bacon-Themed Multi-Sport Athletic and Endurance Event EVER, which will include an attempt to set a unbreakable World Record for Bacon Eating by the #8th ranked Major League Eating gastroathlete Erik “The Red” Denmark.

J&D’s are using THE BACATHLON to both raise money for Ashley’s Team, a charity in support of childhood cancer patients and their families and to launch three new bacon flavored products; BaconPop (bacon flavored microwave popcorn), BaconRanch www.thebaconranch.com (bacon flavored ranch dip/dressing) and Mmmvelopes (bacon flavored envelopes). All of which will be available to sample at THE BACATHLON.

I’m sure most of us have had the headache of food, especially fragile foods, sticking to the grill. Fish, in particular comes to mind as a problem. A new line of accessories aims to solve that problem.

Frogmats are a flexible mesh that you can use (for indirect grilling only) for smoking and grilling on. Simply lay them down on your grill surface, and then put your food on top. They will not pick up odors from your food, and keeps the food from falling through the grates.

They are FDA compliant for direct food contact and are easy to clean with water. They are available in a variety of shapes and sizes, including special circular shapes for popular rigs.

Butterball has rolled out a new indoor appliance custom built for frying turkeys. It’s a little big, as far as countertop appliances go – the fryer measures 18.1 inches long, 16.7 inches wide and 16.8 inches high, but not as big as you might imagine considering it can cook a 14 pound turkey.

It has a thermostat that maintains a proper frying temperature and a built-in digital timer. This should make it easy to use, and more convenient than a propane fryer for sure. It also uses 1/3 less oil than a conventional propane fryer.

You can fry other types of things as well in the unit, so it might be a substitute for a regular deep fryer. Priced at about $120, it’s in the same price range as a quality unit.

The Air Grill is a handy little tool that provides air to your coals to get them burning quickly, or to revive a dying fire. Simply turn the crank and feed the fire.

If you have ever knelt down close to the fire and tried to blow on the coals to get them going, you’re aware of just how not-fun that can be. Not to mention dangerous. With the reasonably priced Air Grill, you can leave that task behind.

From the “why didn’t someone think of this before” department comes Grill Floss – a handy little tool for removing gunk and grime from your grill. This little tool has a little edge that fits into your grill grate allowing you to scrape all that burned on grease and grime from not only the top o your grate, but the bottom and sides as well.

The little device runs about $20, or two for $30 – so you can give one to a friend. The tip has two different sizes, which can accommodate most types of grills with a round grate. I found the tool easy to use, and it works quite well. They’ve got demonstration videos and more on their web site.

Remember, when it comes to cleaning your grill, flossing is not always enough!

Some good grilling tips, courtesy of El Pollo Loco.

Invest in a meat thermometer or “temperature probe.” This is an essential tool for preparing perfectly grilled chicken. To check the internal temperature of chicken, place the thermometer into the meat where the leg and thigh come together, taking care not to touch bone.

Always grill chicken over a low to medium flame or charcoal temperature. Experiment with the setting, cooking at the highest temperature possible without flame flare-ups. Such flare-ups will cause the chicken to cook too fast, resulting in chicken that is charred on the outside, yet not fully cooked on the inside. If flare-ups occur, lift the chicken off the grill for a moment and move it to another area of the grill; reduce the flame if necessary.

Begin cooking the chicken by placing it on the grill cavity-side down. During grilling, turn the chicken three times. Turn it the first time when the skin begins to lose moisture, and the chicken becomes rigid. Turn it a second time when the juices pool in the cavity. Turn the chicken a third time when the internal temperature reaches approximately 165 degrees. Finish by cooking the chicken, cavity side up, with a higher flame to crisp the skin.

For barbecue chicken, baste with your favorite BBQ sauce before and after the last turn. Grill marks that appear as you cook the basted chicken signal that sugars in the sauce are “caramelizing,” producing the most intense flavors.

The chicken is done when it reaches an internal temperature of 180 degrees. Remove it from the grill and cut the chicken into individual pieces. Remember– grilling is an art, not a science, so it’s important to practice, practice again, and then practice some more. That’s why the experts at El Pollo Loco are so good at what they do.