As millions of amateur grill masters fire up the coals (or gas) this weekend, we thought we’d give you a brief calendar on where you can catch the pros doing the same thing. Between the KCBS and the ICS, barbecue and chili competitions, there’ll be plenty of hot, spicy grub to check out as the nation celebrates another year of …
The Morrison Burger
Following her recent trip to Juneau, I’m guessing Lois Manno has Alaska on the brain. Why else would she be thinking of ice skating now that she’s back in NM? She found this little nugget here for today’s blog entry. Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? …
Ask Chef Mike
Q: What’s your favorite grill to use, and why? I have a few propane grills in my collection: a Broilmaster P-3 and a Charbroil Heatwave among others. I also have a few charcoal grills… a couple of Weber kettle-style grills, a Cobb grill and some smaller “camping” grills. For ease of use, gas grills are the way to go; turn …
Excerpt: Australia’s Barbecue Heritage
Rick Browne, Ph.B takes a look at Australia’s love affair with barbecue in “Baang-gaa to Barbies: Australia’s Barbecue Heritage,” excerpted from the May/June issue of Burn! Magazine. Let me smash a common misconception about Australian barbecue: Down Under, they cook prawns —no one here “slips another shrimp on the Barbie.” In fact, cooking shrimp, er, prawns on a barbecue was …
Pretty in Pink: The USDA’s Revised Temp for Pork
by Mark Masker and the USDA website Oh, happy day! Last week, the U.S. Department of Agriculture (USDA) changed its bureaucratic mind on the recommended safe temperature for cooking pork. Swine joins the ranks of beef with a new safe temp of 145 degrees F. for all whole cuts of meat. Or, as we commonly know them, steaks, roasts, and …
Smoke on the Water… In Vegas?!
Just when I thought Vegas couldn’t get any cooler, this happens. Smoke on the Water Productions has two barbecue competitions rolling into Sin City this weekend. It doesn’t matter if you’re a seasoned pro or a weekend griller, one or the other has you covered. High Stakes: USA Barbecue Championship Making its first appearance at The Orleans Hotel & Casino …
Digging the Disc-It
To paraphrase Michael Corleone, “If history has taught us one thing, it’s that you can cook on anything.” Genghis Khan and his crew grilled on their shields over campfires, thus giving us Mongolian barbecue. People who crave the tang of gas fumes even use their car engines to cook food in foil. In northern Mexico, there’s cooking discada. That’s where …
