Catfish Santa Fe
By · CommentsI’ve been grilling Catfish for nearly 20 years, and nearly always blackened. I like it because the farm-raised variety is readily available, relatively inexpensive ($5-$6 per pound in filets), and has a pleasant ,mild taste, unlike it’s “gamier” tasting cousin, the wild-caught Channel Cat which can be quite strong. Although at 50% fat with some cholesterol, farm raised Catfish isn’t quite as healthy as tuna or salmon, it absorbs spices and flavors beautifully and makes a great meal on occasion. Read More→
Smoked Chicken Salad–Low Fat and Amazing!
By · CommentsSometimes experimenting by throwing together some ingredients yields great tasting stuff, and this one worked so well I wanted to share it. Read More→
Darcy’s Grilled Zucchini Bruschetta
By · Comments
Darcy Goulart lives in Elk Grove, CA and is an Urban Planner
Slice zucchini and drizzle with a little olive oil and grill on each side to a texture that suits your liking (we like ours on the firm side so we grill each side for no more than 2-3 minutes).
Bruschetta (prepare ahead of time and let chill for about 15-20 minutes)
Mix together chopped tomatoes, red onion, parsley or basil and garlic (amont depends on your love for garlic) and salt/pepper to taste.
Top the zucchini with a spoon full of the bruschetta, add a little grated parmesan cheese and serve.
BBQ Pork Ribs Done Right
By · CommentsNot that I’m the final authority on ribs, but there are a few basic steps I’d like to share. Read More→
Mango Salsa in 4 Minutes
By · CommentsWhat a great recipe this is! We always have a pint or so around. Use it for chips, in omelettes, or as a side dish. Read More→
Smokers and BBQs–Buying and Building
By · CommentsSmoking is normally done from 150 deg to 200 deg, never higher. Cold smoking, a process used for lox, cheese, and bacon, is done at 80 degrees and takes special equipment to smoke at or below the outside ambient temperature. Smoking uses wood in chip or chunk form for home smokers, usually with a primary heat source of an electrical element, or wood/charcoal.
Barbequing is done from 200 degrees to 300 degrees, with by far the most common range from 225-250 degrees. Above 300 degrees you are roasting or grilling. True barbequing uses wood exclusively, with no secondary heat source.
Grilling is by far the most common method of outdoor cooking in the West, and is a high heat method, usually performed at 350 – 600 degrees. The Weber is a grill, NOT a barbeque! Read More→
Smoked Cajun Shrimp
By · CommentsShrimp have come down in price with the advent of modern quick freeze plants in Asia and South America. Most of the shrimp we get today are actually freshwater, farmed shrimp. It is not quite as pungent as a fresh prawn from the salt, but less caloric and very affordable. Read More→
Gloria’s One of Everything Salad
By · CommentsFriend and creative cook Gloria Ramos passed this one on to me. It’s very simple–there’s one of everything! Excellent for warm weather. Goes well with beef and poultry. Read More→
Jambalaya Perfection
By · CommentsJambalaya hails from the great state of Louisiana, and was adapted from Paella, commonly found in the Mediterranean countries. It’s a Creole dish, and although there are hundreds of variations, Jambalaya always has three common ingredients, meat, vegetables, and rice. For the meat, you can use shrimp or crawfish for the seafood portion; chicken, ham, and Andouille sausage for the other meats. Typically, either your Jambalaya is water-dweller or land animal based, but I think Andouille sausage should be found in every Jambalaya. The triage of bell pepper, onion, and celery is present in any respectable Jambalaya. Read More→
JR’s Smoked Rice
By · CommentsIn 1994, Jerry Roach, known as JR in competitive BBQ circles, went on the road with JR’s School of Southern Barbeque. I flew down to San Diego, the closet venue, and learned more from this famous BBQ manufacturer and competitive chef than I could have gleaned from 10 books.
Of all the tricks and recipes I’ve learned, JR’s Smoked Rice has been the most valuable of all. Fifteen years later and after many modifications, some major, I still get more requests for my smoked rice than anything else. Read More→
