Soul Fusion Kitchen

Lady of Q

2012-01-24T21:51:00.000-08:00

New team name for the 2012 BBQ Competition Season- Lady of Q.

I Finally Got My First BBQ Grand Championship

2011-12-12T21:38:00.000-08:00

Since 2006 I have been competing in BBQ competitions with the Four Q BBQ team. We have had some good competitions where we did well and we have had some not so great competitions. We congratulate ourselves as not coming in DAL (Dead Ass Last) in any competitons over the past 5 years.

Four Q started as four food bloggers who had a love for BBQ who wanted to venture into the competition world. I remember our first competion at the Autry Museum in Los Angeles in 2006. We had only met and did one practice a month before that competition but after a good finish in ribs, we were hooked.

Over the years our team went to three members and then two and over the last year only one with me competing solo during most of 2011. We were always seeking that elusive GC (Grand Champion- First Place in a single competition overall). I told my hubby earlier this year that my goal was to achieve a GC by the end of the year. He was supportive but I could tell then that my wish for a GC was like his dream to catch a 300 plus pound tuna during one of his fishing adventures.

Well, he has been there for me supportive and lending a helping hand as my PB while I competed solo. I did achieve my first Grand Championship this past weekend at the December 11th Antique Gas and Steam Engine Museum BBQ Competiton in Vista, CA flying solo for Four Q Competition BBQ Team. Heck yes and after a very animated, jump up and down, scream and shout, kiss and hug, yes, yes with a standing ovation from my BBQ family, I realized my dream. GC, I'm still pinching myself to make sure it wasn't a dream but yes a dream come true.

Next year I probably be competing under a new team name- "Lady of Q". I'll keep you posted.

Grand Champion: Four Q (Me)
Reserve Champion: Simply Marvelous BBQ

Overall:
1. Four Q - 666.2856
2. Simply Marvelous BBQ - 666.2854
3. All Sauced Up - 659.9998
4. All Hogs Go To Heaven - 659.4286
5. 4 Smokin Butts - 658.2852
6. Smoke Slayers - 657.7150
7. Big Poppa Smokers - 657.1432
8. Master of Disaster - 650.8570
9. Tropical Heat BBQ - 645.1428
10. Who's Smoking Now - 643.4282
11. Brazen BBQ - 641.7138
12. Left Coast Q - 641.1428
13. The Pit Crew BBQ - 640.5716
14. Chillin and Grillin BBQ - 637.7140
15. Big Daddy's Q N Crew - 630.8572
16. Bills Best BBQ - 628.0000
17. Ridge Route Boys BBQ - 623.9996
18. Mad Maui - 620.5714
19. Devil Dog BBQ - 616.5714
20. Smokehouse 10 - 613.1432
21. Meat Inc. - 612.5710
22. Rubbed the Right Way - 606.8570
23. Wild Willy's Smokin Hot - 603.9996
24. Woody's Bar-B-Que - 600.5712
25. Hoghound Barbeque - 597.7142
26. Marinated Chefs - 594.2848
27. Oink N Squeal - 590.8568
28. Bubba's Smokeyard BBQ - 589.7138
29. Ricks Secret Spot - 309.7148
30. West's Best BBQ Team - 299.4278

Chicken:
1. All Sauced Up - 170.8572
2. 4 Smokin Butts - 170.2856
3. Big Poppa Smokers - 169.1428
4. Simply Marvelous BBQ - 169.1428
5. Ricks Secret Spot - 168.5718
6. Smoke Slayers - 168.5716
7. All Hogs Go To Heaven - 168.5714
8. Who's Smoking Now - 167.4286
9. Big Daddy's Q N Crew - 164.0000
10. Ridge Route Boys BBQ - 164.0000
11. Four Q - 164.0000
12. Master of Disaster - 162.8572
13. Left Coast Q - 162.8570
14. Chillin and Grillin BBQ - 162.8570
15. Meat Inc. - 161.7142
16. Bubba's Smokeyard BBQ - 157.7142
17. Brazen BBQ - 157.7140
18. Bills Best BBQ - 157.1430
19. Devil Dog BBQ - 157.1428
20. Tropical Heat BBQ - 156.5714
21. Rubbed the Right Way - 156.0000
22. The Pit Crew BBQ - 156.0000
23. Wild Willy's Smokin Hot - 154.2856
24. Mad Maui - 153.1428
25. Smokehouse 10 - 152.0002
26. Oink N Squeal - 151.4284
27. Hoghound Barbeque - 150.2856
28. Woody's Bar-B-Que - 150.2856
29. Marinated Chefs - 146.2854

Ribs:
1. Four Q - 173.7144
2. All Sauced Up - 169.7142
3. Mad Maui - 169.1428
4. Left Coast Q - 166.8572
5. Devil Dog BBQ - 165.1428
6. Tropical Heat BBQ - 164.5716
7. Smoke Slayers - 164.0004
8. Chillin and Grillin BBQ - 162.2856
9. Brazen BBQ - 162.2856
10. The Pit Crew BBQ - 161.1430
11. Simply Marvelous BBQ - 160.0000
12. Big Daddy's Q N Crew - 159.4286
13. All Hogs Go To Heaven - 159.4286
14. Who's Smoking Now - 159.4284
15. Big Poppa Smokers - 158.2858
16. Hoghound Barbeque - 158.2858
17. Bills Best BBQ - 158.2856
18. 4 Smokin Butts - 157.1428
19. Master of Disaster - 156.5714
20. Marinated Chefs - 151.9998
21. Meat Inc. - 148.5714
22. Woody's Bar-B-Que - 146.8574
23. Oink N Squeal - 146.8572
24. Rubbed the Right Way - 143.4286
25. Bubba's Smokeyard BBQ - 143.4284
26. Smokehouse 10 - 142.2858
27. Ricks Secret Spot - 141.1430
28. Ridge Route Boys BBQ - 139.9998
29. Wild Willy's Smokin Hot - 131.4284

Pork:
1. Smokehouse 10 - 172.0000
2. 4 Smokin Butts - 165.7140
3. Big Poppa Smokers - 165.1432
4. All Sauced Up - 164.5714
5. All Hogs Go To Heaven - 164.0000
6. Master of Disaster - 164.0000
7. Brazen BBQ - 162.2858
8. Smoke Slayers - 162.2858
9. Simply Marvelous BBQ - 162.2854
10. Oink N Squeal - 161.7142
11. Tropical Heat BBQ - 161.7142
12. Who's Smoking Now - 161.7140
13. Bills Best BBQ - 161.1428
14. Four Q - 160.5712
15. Ridge Route Boys BBQ - 159.9998
16. Left Coast Q - 159.4286
17. West's Best BBQ Team - 157.7138
18. Big Daddy's Q N Crew - 157.1430
19. The Pit Crew BBQ - 154.2856
20. Meat Inc. - 154.2854
21. Chillin and Grillin BBQ - 153.1430
22. Wild Willy's Smokin Hot - 153.1428
23. Woody's Bar-B-Que - 153.1426
24. Rubbed the Right Way - 148.5714
25. Marinated Chefs - 148.5714
26. Devil Dog BBQ - 141.7144
27. Hoghound Barbeque - 140.5714
28. Mad Maui - 137.7142
29. Bubba's Smokeyard BBQ - 132.5712

Brisket:
1. Simply Marvelous BBQ - 174.8572
2. The Pit Crew BBQ - 169.1430
3. Four Q - 168.0000
4. All Hogs Go To Heaven - 167.4286
5. Master of Disaster - 167.4284
6. Wild Willy's Smokin Hot - 165.1428
7. 4 Smokin Butts - 165.1428
8. Big Poppa Smokers - 164.5714
9. Smoke Slayers - 162.8572
10. Tropical Heat BBQ - 162.2856
11. Mad Maui - 160.5716
12. Ridge Route Boys BBQ - 160.0000
13. Chillin and Grillin BBQ - 159.4284
14. Brazen BBQ - 159.4284
15. Rubbed the Right Way - 158.8570
16. Bubba's Smokeyard BBQ - 156.0000
17. Who's Smoking Now - 154.8572
18. All Sauced Up - 154.8570
19. Devil Dog BBQ - 152.5714
20. Left Coast Q - 152.0000
21. Bills Best BBQ - 151.4286
22. Woody's Bar-B-Que - 150.2856
23. Big Daddy's Q N Crew - 150.2856
24. Hoghound Barbeque - 148.5714
25. Meat Inc. - 148.0000
26. Marinated Chefs - 147.4282
27. Smokehouse 10 - 146.8572
28. West's Best BBQ Team - 141.7140
29. Oink N Squeal - 130.8570

Rock Springs BBQ Boo Bash- Arizona Oct 28-29

2011-11-03T19:57:00.000-07:00

This past weekend I competed as Four Q (aka Lady of Q) at the Arizona Rock Springs BBQ Boo Bash. A 7 hour drive from Los Angeles while caravaning with my former teammate and now fellow competitor Bigmista BBQ.

There were 48 teams from Arizona, California and Nevada. The event was a blast (except for some minor things like the heat and gravel-dirt turf). We took Ziggy who loved all the attention from all but he didn't take to the heat very well.

Many teams decorated their booths for Halloween and wow what creative designs there were. In addition to the BBQ competition under BCS rules, there was an AZ versus CA battle. The top five overall scores from each states teams determining the overall winner.

Well, I was pretty happy with my scores. I placed 6th in ribs and 2nd in pork out of 48 teams. Overall I was 14th. My chicken and brisket scores we won't talk about. I knew my brisket wasn't very good, but thought my chicken was superb. The judges disagreed.

2nd Place Pork

Exhausted Lady of Q and Clueless Cook of Q

Overall
1 Toys 4 BBQ'N - AZ- Grand Champion
2 Straw, Sticks & Bricks BBQ - AZ Reserve Grand Champion
3 Squeal Team Six - AZ
4 Who's Smokin Now - CA
5 Slap Yo' Daddy BBQ - CA
6 I.A.B. 30 BBQ - AZ
7 Smoked to the Bone - AZ
8 Left Coast Q. - CA
9 Route 66 Catering Crew - AZ
10 Hibbs & Crew Pirate BarBQ - AZ
11 Whiskey Ranch BBQ - AZ
12 Smokin' Buds - AZ
13 Loot 'N Booty BBQ - AZ
14 Four Q - CA
15 Porketeers - CA
16 Ranch 13 - AZ
17 Sin City Smokers - NV
18 Big Fire BBQ - AZ
19 Bam Bam's BBQ/BBQ Island - AZ
20 Smokin Phoenicians BBQ Team - AZ
21 Chubby Hubby BBQ - AZ
22 BBQ Bullies - AZ
23 Flying Porkmen - AZ
24 145 Grill - AZ
25 Anything'll Que - AZ
26 Crazy Pig BBQ - AZ
27 Smoke N Frogs - AZ
28 Johnny's Smokehouse - AZ
29 Big Rack BBQ - AZ
30 Glazed & Confused BBQ Team - AZ
31 Bigmista's Barbecue - CA
32 Swimmin in Smoke - AZ
33 Trailhound Smokers BBQ - NV
34 Golden Ticket BBQ - CA
35 Company B BBQ - AZ
36 Butthead BBQ - AZ
37 Good Guys BBQ - AZ
38 Two Sons BBQ - AZ
39 The Arizona Kid - AZ
40 Fire & Desire BBQ Team - AZ
41 Kegger's BBQ - AZ
42 BrownBear BBQ - AZ
43 Skinny's BBQ - AZ
44 Major Woody's Baron Von Jager BBQ Team - AZ
45 The Hog Pit Smokehouse & Grill - AZ
46 FAHRENHEIT 251 - AZ
47 Rock & Roll BBQ - AZ
48 No Clue BBQ - AZ

Chicken
1 Straw, Sticks & Bricks BBQ - AZ
2 Butthead BBQ - AZ
3 Porketeers - CA
4 The Hog Pit Smokehouse & Grill - AZ
5 Smoke N Frogs - AZ
6 Squeal Team Six - AZ
7 Smokin' Buds - AZ
8 Left Coast Q. - CA
9 Smoked to the Bone - AZ
10 Glazed & Confused BBQ Team - AZ
11 Smokin Phoenicians BBQ Team - AZ
12 Sin City Smokers - NV
13 Chubby Hubby BBQ - AZ
14 I.A.B. 30 BBQ - AZ
15 Crazy Pig BBQ - AZ
16 Whiskey Ranch BBQ - AZ
17 Slap Yo' Daddy BBQ - CA
18 BBQ Bullies - AZ
19 Flying Porkmen - AZ
20 Toys 4 BBQ'N - AZ
21 Route 66 Catering Crew - AZ
22 FAHRENHEIT 251 - AZ
23 Bigmista's Barbecue - CA
24 Hibbs & Crew Pirate BarBQ - AZ
25 Who's Smokin Now - CA
26 Big Fire BBQ - AZ
27 The Arizona Kid - AZ
28 Two Sons BBQ - AZ
29 145 Grill - AZ
30 Golden Ticket BBQ - CA
31 Kegger's BBQ - AZ
32 Trailhound Smokers BBQ - NV
33 Anything'll Que - AZ
34 Big Rack BBQ - AZ
35 Bam Bam's BBQ/BBQ Island - AZ
36 Good Guys BBQ - AZ
37 Four Q - CA
38 Loot 'N Booty BBQ - AZ
39 Swimmin in Smoke - AZ
40 Ranch 13 - AZ
41 BrownBear BBQ - AZ
42 Skinny's BBQ - AZ
43 Fire & Desire BBQ Team - AZ
44 Company B BBQ - AZ
45 Johnny's Smokehouse - AZ
46 Major Woody's Baron Von Jager BBQ Team - AZ
47 Rock & Roll BBQ - AZ
48 No Clue BBQ - AZ

Ribs
1 Toys 4 BBQ'N - AZ
2 Hibbs & Crew Pirate BarBQ - AZ
3 Left Coast Q. - CA
4 Straw, Sticks & Bricks BBQ - AZ
5 Smoked to the Bone - AZ
6 Four Q - CA
7 Porketeers - CA
8 Loot 'N Booty BBQ - AZ
9 Major Woody's Baron Von Jager BBQ Team - AZ
10 Whiskey Ranch BBQ - AZ
11 Slap Yo' Daddy BBQ - CA
12 No Clue BBQ - AZ
13 145 Grill - AZ
14 Who's Smokin Now - CA
15 I.A.B. 30 BBQ - AZ
16 Squeal Team Six - AZ
17 Chubby Hubby BBQ - AZ
18 The Hog Pit Smokehouse & Grill - AZ
19 Johnny's Smokehouse - AZ
20 Route 66 Catering Crew - AZ
21 Bigmista's Barbecue - CA
22 BBQ Bullies - AZ
23 Good Guys BBQ - AZ
24 Big Rack BBQ - AZ
25 Smokin' Buds - AZ
26 Bam Bam's BBQ/BBQ Island - AZ
27 Skinny's BBQ - AZ
28 Anything'll Que - AZ
29 Ranch 13 - AZ
30 Flying Porkmen - AZ
31 Golden Ticket BBQ - CA
32 BrownBear BBQ - AZ
33 Swimmin in Smoke - AZ
34 Big Fire BBQ - AZ
35 Smokin Phoenicians BBQ Team - AZ
36 The Arizona Kid - AZ
37 Company B BBQ - AZ
38 Kegger's BBQ - AZ
39 Glazed & Confused BBQ Team - AZ
40 Two Sons BBQ - AZ
41 Trailhound Smokers BBQ - NV
42 Smoke N Frogs - AZ
43 Fire & Desire BBQ Team - AZ
44 Sin City Smokers - NV
45 Butthead BBQ - AZ
46 Crazy Pig BBQ - AZ
47 Rock & Roll BBQ - AZ
48 FAHRENHEIT 251 - AZ

Pork
1 Whiskey Ranch BBQ - AZ
2 Four Q - CA
3 Ranch 13 - AZ
4 Toys 4 BBQ'N - AZ
5 Loot 'N Booty BBQ - AZ
6 Bam Bam's BBQ/BBQ Island - AZ
7 Anything'll Que - AZ
8 Sin City Smokers - NV
9 Squeal Team Six - AZ
10 Who's Smokin Now - CA
11 Left Coast Q. - CA
12 Slap Yo' Daddy BBQ - CA
13 The Hog Pit Smokehouse & Grill - AZ
14 Good Guys BBQ - AZ
15 Smoke N Frogs - AZ
16 Fire & Desire BBQ Team - AZ
17 Route 66 Catering Crew - AZ
18 Johnny's Smokehouse - AZ
19 Crazy Pig BBQ - AZ
20 Chubby Hubby BBQ - AZ
21 Glazed & Confused BBQ Team - AZ
22 Hibbs & Crew Pirate BarBQ - AZ
23 No Clue BBQ - AZ
24 Big Fire BBQ - AZ
25 I.A.B. 30 BBQ - AZ
26 145 Grill - AZ
27 BBQ Bullies - AZ
28 Smokin Phoenicians BBQ Team - AZ
29 Major Woody's Baron Von Jager BBQ Team - AZ
30 Straw, Sticks & Bricks BBQ - AZ
31 Golden Ticket BBQ - CA
32 Swimmin in Smoke - AZ
33 Smokin' Buds - AZ
34 Company B BBQ - AZ
35 FAHRENHEIT 251 - AZ
36 Rock & Roll BBQ - AZ
37 Butthead BBQ - AZ
38 Trailhound Smokers BBQ - NV
39 Big Rack BBQ - AZ
40 Flying Porkmen - AZ
41 BrownBear BBQ - AZ
42 Porketeers - CA
43 Kegger's BBQ - AZ
44 The Arizona Kid - AZ
45 Smoked to the Bone - AZ
46 Bigmista's Barbecue - CA
47 Two Sons BBQ - AZ
48 Skinny's BBQ - AZ
Brisket
1 FAHRENHEIT 251- AZ
2 Major Woody's Baron Von Jager BBQ Team - AZ
3 Who's Smokin Now - CA
4 Smoked to the Bone - AZ
5 I.A.B. 30 BBQ - AZ
6 Route 66 Catering Crew - AZ
7 Ranch 13 - AZ
8 Big Fire BBQ - AZ
9 Toys 4 BBQ'N - AZ
10 Straw, Sticks & Bricks BBQ - AZ
11 Flying Porkmen - AZ
12 Slap Yo' Daddy BBQ - CA
13 Squeal Team Six - AZ
14 Smokin' Buds - AZ
15 Big Rack BBQ - AZ
16 Smokin Phoenicians BBQ Team - AZ
17 Bam Bam's BBQ/BBQ Island - AZ
18 Sin City Smokers - NV
19 Johnny's Smokehouse - AZ
20 Trailhound Smokers BBQ - NV
21 Hibbs & Crew Pirate BarBQ - AZ
22 Company B BBQ - AZ
23 BBQ Bullies - AZ
24 Crazy Pig BBQ - AZ
25 Two Sons BBQ - AZ
26 Porketeers - CA
27 Loot 'N Booty BBQ - AZ
28 Swimmin in Smoke - AZ
29 Bigmista's Barbecue - CA
30 Anything'll Que - AZ
31 Four Q - CA
32 145 Grill - AZ
33 Rock & Roll BBQ - AZ
34 Golden Ticket BBQ - CA
35 Whiskey Ranch BBQ - AZ
36 Kegger's BBQ - AZ
37 Chubby Hubby BBQ - AZ
38 Smoke N Frogs - AZ
39 BrownBear BBQ - AZ
40 Left Coast Q. - CA
41 The Arizona Kid - AZ
42 Skinny's BBQ - AZ
43 Glazed & Confused BBQ Team - AZ
44 Fire & Desire BBQ Team - AZ
45 Butthead BBQ - AZ
46 Good Guys BBQ - AZ
47 The Hog Pit Smokehouse & Grill - AZ
48 No Clue BBQ - AZ

The 32nd Annual American Royal BBQ Competition- Kansas City

2011-10-05T22:00:00.000-07:00

Photos from the American Royal 32nd Annual BBQ Invitational and Open Competition as I experienced it.

Note, this was a truly great experience which I wish I had taken more photos. There were many folks I met from my FB friends, and other internet forum sites who I can say are truly amazing people.

This competiton included 140 teams representing the best of the best in an invitational competiton and a total of 480 plus teams in the open competiton. I judged both competitions and must say I tasted some Real Good Meat and some very creative desserts, vegetables, beans and potato entrees.

Four Q Finishes In The Top 10 at Dana Point

2011-09-26T22:42:00.000-07:00

Four Q received three top 10 calls and 9th overall out of 48 teams. I cooked this event solo amongst some of California and Arizona's best teams. See results below. This Lady of Q is very happy with the results.

Also se article and pictures posted in the OC register by Shuji Sakai on the Dana PointBBQ Competiton. Click this link: BBQ

Dana Point BBQ Championship

Dana Point, CA

09/23/2011 - 09/24/2011

Grand Champion: Big Poppa Smokers

Reserve Champion: Left Coast Q

Overall:

1. Big Poppa Smokers - 680.0000

2. Left Coast Q - 672.5710

3. Rhythm 'n Que - 663.9994

4. The Rub Company - 660.0002

5. Butcher's Daughter BBQ - 660.0002

6. Funtime BBQ - 656.0002

7. Huminies Hogalicious BBQ - 654.8568

8. Slap Yo' Daddy BBQ - 654.2860

9. Four Q - 654.2850

10. T & J Backyard BBQ - 653.7140

11. Big Daddy's Qn Crew - 653.1428

12. All Sauced Up - 651.4286

13. Rusty Barrel BBQ - 649.7146

14. Pig in the Pit - 648.0000

15. Rooftop Barbeque - 646.2856

16. Who's Smokin Now - 643.4282

17. All Hogs Go to Heaven - 641.7140

18. Knock UR Sox Off BBQ - 639.4286

19. Tropical Heat - 638.2858

20. The Pit Crew BBQ - 633.1430

21. Mad Dawgz BBQ - 629.7142

22. Daddy O's Smokin' BBQ - 628.5712

23. Otis and the Bird - 626.8568

24. Hoghound Barbeque - 625.1434

25. Karnivorous - 623.9992

26. West's Best BBQ - 621.7140

27. Meat Inc. - 619.9996

28. Woodhouse Barbecue - 618.2858

29. Smokaholics - 617.7142

30. The Ace Tomato Company - 616.5712

31. Master of Disaster - 614.8572

32. Tops BBQ - 613.7142

33. High Gravity Que - 613.1424

34. Chillin N Grillin BBQ Te - 612.5712

35. Smokey Bones BBQ - 606.8568

36. Big Aces BBQ - 602.2860

37. Inhale BBQ - 594.8568

38. Wild Willys Smokin Hot B - 593.1426

39. Tony's BBQ - 592.0004

40. Stealth BBQ - 589.7140

41. AKME Smokers - 588.0002

42. Qued Up - 585.1422

43. Bubbas Smokeyard BBQ - 576.0010

44. Woodys Bar-B-Que - 573.1434

45. Chef Gregory's - 530.2870

46. Up In Smoke BBQ - 438.2856

47. Rick's BBQ & Catering - 410.2862

48. Taste of Ab - 402.2866

Chicken:

1. Big Daddy's Qn Crew - 173.7144

2. The Rub Company - 172.5714

3. Huminies Hogalicious BBQ - 172.0000

4. All Sauced Up - 172.0000

5. Knock UR Sox Off BBQ - 169.7142

6. Mad Dawgz BBQ - 169.1428

7. Left Coast Q - 169.1428

8. Rhythm 'n Que - 169.1426

9. Four Q - 167.4284

10. Funtime BBQ - 166.8572

11. Big Poppa Smokers - 166.8572

12. Hoghound Barbeque - 166.2860

13. Tropical Heat - 166.2858

14. Pig in the Pit - 166.2858

15. Daddy O's Smokin' BBQ - 166.2856

16. Butcher's Daughter BBQ - 165.7142

17. Slap Yo' Daddy BBQ - 165.1430

18. T & J Backyard BBQ - 165.1428

19. Meat Inc. - 164.0000

20. Woodhouse Barbecue - 162.2858

21. Master of Disaster - 162.2856

22. Who's Smokin Now - 161.1428

23. West's Best BBQ - 159.4286

24. Smokaholics - 158.2860

25. Woodys Bar-B-Que - 157.1430

26. Rooftop Barbeque - 155.9998

27. The Pit Crew BBQ - 155.9998

28. Otis and the Bird - 154.2856

29. Rusty Barrel BBQ - 153.1430

30. Tops BBQ - 152.0000

31. All Hogs Go to Heaven - 152.0000

32. Karnivorous - 151.9998

33. High Gravity Que - 151.4284

34. Qued Up - 150.8570

35. Smokey Bones BBQ - 150.2856

36. Chillin N Grillin BBQ Te - 149.7138

37. The Ace Tomato Company - 148.5714

38. AKME Smokers - 148.0000

39. Stealth BBQ - 147.9998

40. Wild Willys Smokin Hot B - 146.8570

41. Inhale BBQ - 144.0000

42. Tony's BBQ - 142.8572

43. Big Aces BBQ - 137.7144

44. Rick's BBQ & Catering - 133.1436

45. Bubbas Smokeyard BBQ - 127.4294

46. Chef Gregory's - 118.2862

47. Taste of Ab - 20.0000

Ribs:

1. All Hogs Go to Heaven - 175.4286

2. Left Coast Q - 170.8570

3. Who's Smokin Now - 170.8570

4. The Rub Company - 170.2858

5. Rhythm 'n Que - 169.7142

6. The Pit Crew BBQ - 169.1430

7. T & J Backyard BBQ - 168.5714

8. Rusty Barrel BBQ - 168.0000

9. All Sauced Up - 168.0000

10. Rooftop Barbeque - 167.4284

11. Bubbas Smokeyard BBQ - 165.1430

12. Slap Yo' Daddy BBQ - 164.5714

13. Knock UR Sox Off BBQ - 164.0002

14. Tropical Heat - 164.0000

15. Big Poppa Smokers - 164.0000

16. Funtime BBQ - 162.2858

17. Butcher's Daughter BBQ - 160.5716

18. Huminies Hogalicious BBQ - 160.0000

19. Tony's BBQ - 159.4288

20. Otis and the Bird - 159.4284

21. Tops BBQ - 158.8570

22. West's Best BBQ - 157.7142

23. Big Aces BBQ - 157.1430

24. Hoghound Barbeque - 156.5714

25. Pig in the Pit - 155.4286

26. Daddy O's Smokin' BBQ - 155.4286

27. Chillin N Grillin BBQ Te - 155.4286

28. Meat Inc. - 154.8572

29. The Ace Tomato Company - 154.8570

30. Four Q - 154.8568

31. Mad Dawgz BBQ - 153.7144

32. Wild Willys Smokin Hot B - 153.7142

33. Big Daddy's Qn Crew - 153.7142

34. Woodhouse Barbecue - 153.1432

35. Smokaholics - 153.1426

36. Inhale BBQ - 152.5716

37. Smokey Bones BBQ - 152.5714

38. Stealth BBQ - 152.0000

39. AKME Smokers - 150.2858

40. Chef Gregory's - 148.5714

41. Up In Smoke BBQ - 148.0000

42. High Gravity Que - 146.2858

43. Karnivorous - 146.2854

44. Qued Up - 143.9998

45. Master of Disaster - 140.5716

46. Woodys Bar-B-Que - 138.8574

47. Rick's BBQ & Catering - 133.1426

48. Taste of Ab - 132.0004

Pork:

1. Slap Yo' Daddy BBQ - 178.2858

2. Butcher's Daughter BBQ - 175.4286

3. Pig in the Pit - 171.4284

4. Big Poppa Smokers - 171.4284

5. Four Q - 170.8572

6. Otis and the Bird - 170.2858

7. Tropical Heat - 169.1428

8. Rusty Barrel BBQ - 168.0002

9. Funtime BBQ - 168.0000

10. Rooftop Barbeque - 166.8572

11. The Rub Company - 165.7144

12. T & J Backyard BBQ - 165.7142

13. Big Daddy's Qn Crew - 164.5714

14. Who's Smokin Now - 164.5712

15. Rhythm 'n Que - 162.8572

16. All Hogs Go to Heaven - 162.8570

17. Karnivorous - 161.7142

18. Mad Dawgz BBQ - 161.7142

19. Chillin N Grillin BBQ Te - 161.1430

20. Knock UR Sox Off BBQ - 160.5714

21. Huminies Hogalicious BBQ - 160.5712

22. The Ace Tomato Company - 160.0000

23. Left Coast Q - 159.4284

24. Chef Gregory's - 157.7142

25. Daddy O's Smokin' BBQ - 157.7142

26. Smokaholics - 156.5714

27. Tops BBQ - 156.5714

28. All Sauced Up - 156.5714

29. Inhale BBQ - 154.2854

30. Up In Smoke BBQ - 153.7144

31. Hoghound Barbeque - 153.1428

32. Big Aces BBQ - 153.1428

33. Master of Disaster - 153.1428

34. Meat Inc. - 153.1426

35. Smokey Bones BBQ - 152.5714

36. Woodhouse Barbecue - 151.9998

37. High Gravity Que - 151.4284

38. West's Best BBQ - 150.8572

39. The Pit Crew BBQ - 149.7144

40. Stealth BBQ - 149.1428

41. Qued Up - 147.4284

42. Woodys Bar-B-Que - 146.2856

43. Taste of Ab - 145.1432

44. Rick's BBQ & Catering - 144.0000

45. Wild Willys Smokin Hot B - 141.7142

46. Tony's BBQ - 141.1430

47. AKME Smokers - 136.5714

48. Bubbas Smokeyard BBQ - 134.2856

Brisket:

1. Big Poppa Smokers - 177.7144

2. Left Coast Q - 173.1428

3. Karnivorous - 163.9998

4. High Gravity Que - 163.9998

5. Huminies Hogalicious BBQ - 162.2856

6. Rhythm 'n Que - 162.2854

7. Big Daddy's Qn Crew - 161.1428

8. Four Q - 161.1426

9. Rusty Barrel BBQ - 160.5714

10. Master of Disaster - 158.8572

11. Funtime BBQ - 158.8572

12. The Pit Crew BBQ - 158.2858

13. Butcher's Daughter BBQ - 158.2858

14. Rooftop Barbeque - 156.0002

15. Pig in the Pit - 154.8572

16. All Sauced Up - 154.8572

17. Big Aces BBQ - 154.2858

18. T & J Backyard BBQ - 154.2856

19. West's Best BBQ - 153.7140

20. AKME Smokers - 153.1430

21. The Ace Tomato Company - 153.1428

22. The Rub Company - 151.4286

23. Smokey Bones BBQ - 151.4284

24. All Hogs Go to Heaven - 151.4284

25. Wild Willys Smokin Hot B - 150.8572

26. Woodhouse Barbecue - 150.8570

27. Smokaholics - 149.7142

28. Hoghound Barbeque - 149.1432

29. Bubbas Smokeyard BBQ - 149.1430

30. Daddy O's Smokin' BBQ - 149.1428

31. Tony's BBQ - 148.5714

32. Meat Inc. - 147.9998

33. Who's Smokin Now - 146.8572

34. Tops BBQ - 146.2858

35. Slap Yo' Daddy BBQ - 146.2858

36. Chillin N Grillin BBQ Te - 146.2858

37. Knock UR Sox Off BBQ - 145.1428

38. Mad Dawgz BBQ - 145.1428

39. Inhale BBQ - 143.9998

40. Qued Up - 142.8570

41. Otis and the Bird - 142.8570

42. Stealth BBQ - 140.5714

43. Tropical Heat - 138.8572

44. Up In Smoke BBQ - 136.5712

45. Woodys Bar-B-Que - 130.8574

46. Chef Gregory's - 105.7152

47. Taste of Ab - 105.1430

Video from Dana Point Comp:

Tomato Pie

2011-09-05T15:48:00.000-07:00

Simply Recipes posted a recipe for Tomato Pie which looked so yummy I had to try it. The recipe is pasted below as I made it. (Thank you Elise)

It was every bit as good as it looks. I hate to think of the calorie content with all that cheese and mayonaise. Great idea for a pot luck and to use up all those garden tomatoes.

Chopped Red Onions

Basil and Tomatoes

Baked Tomato Pie

Tomato Pie Recipe From Simply Recipes

Prep time: 10 minutes (add 30 minutes to remove additional moisture by salting and draining)

Cook time: 55 minutes (actual for mine was 45 minutes including 10 minutes to cook shell before adding ingredients)

Ingredients

1 9-inch pie shell

1/2 yellow or red onion, chopped

3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes

1/4 cup sliced basil (about 8 leaves)*

2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)

3/4 cup mayonnaise

1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)

Salt and freshly ground black pepper

Method

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. (I also sprinkled with salt and allowed the tomatoes to release water through a colander for about 30 minutes)

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes. (It took about 35 minutes for mine to get good and bubbly)

Yield: Serves 6.

Stoker How To Videos

2011-07-03T17:46:00.000-07:00

How to videos on operating the Stoker Automatic Temperature Control device on my smokers.
Informational only for me.

Calibration

Initial Set up

Wiring to a PC

Stoker Log

Wireless Network

Wireless Access w/o iNet Access

Quen For Kids BBQ Comp Results

2011-06-14T22:50:00.000-07:00

Four Q Competed in the 4th Annual Quen For Kids BBQ Comp this past weekend. This competition also included a Ranchers Reserve Beef Cup event. I entered this event with sirloin marinated with Asian inspired ingredients, cubed and grilled on skewers with cubed fruits. I placed 2nd which came with a nice paycheck presented to me by the event's "Mr BBQ", Brian Z.

In the main categories we placed an overall 22 out of 55 teams. Not a great showing despite some veey good turn ins if i say so myself. Chicken-25th, ribs- 28th, pork 12th, brisket 28th.

Noteworthy for this event was that four California female head cook teams (including me) cooked solo in this competition. I'm honored to be amonst these ladies- Butcher's Daughter, Woodhouse BBQ, Smoked to the Bone and Four Q.

COMPLETE RESULTS:
Grand Champion: When Pigs Fly BBQ
Reserve Champion: The Rub Company
Overall:

1 When Pigs Fly BBQ

2 The Rub Company

3 Huminie's Hogalicious BB

4 BLQUE Cuttin Edge Qn

5 Slap Yo' Daddy BBQ

6 Dead Pig Walking

7 Bigmista's Barbecue

8 All Sauced Up

9 Master of Disaster

10 Left Coast Q

11 Big Poppa Smokers

12 Smokey Bones BBQ

13 Brazen BBQ

14 T & J Backyard BBQ

15 Butcher's Daughter BBQ

16 Rib Tickler BBQ

17 Big Daddy's Q'N Crew

18 Pete's Firehouse BBQ

19 Smoked To The Bone

20 Who's Smokin' Now

21 Rancho Rocke

22 Four Q

23 The Rib Doctor

24 All Hogs Go to Heaven

25 Whiskey Ranch

26 Woodhouse Barbecue

27 Tropical Heat BBQ

28 Big Aces BBQ

29 Sausage-Fest BBQ

30 El Fuego Fiasco

31 7 Kinds Of Smoke BBQ

32 Meat, Inc.

33 Carnivorous Habits

34 Freddy Ray's BBQ

35 Chillin N' Grillin BBQ

36 Big Rick & The BBQ Chick

37 Schlemdawgs BBQ

38 Baby Roo's BBQ

39 Dads Doing What They Lov

40 Inhale BBQ

41 Daddy O's BBQ

42 Knock UR Sox Off BBQ

43 Pyros Tyros

44 Schwein Crue BBQ

45 Slow N' Low Smokehouse

46 QUE-N AND BREW-N

47 Smoke It All Night

48 GB's BBQ

49 3 Men & a Smoker

50 The Q

51 Blowin' Smoke

52 Pork Butt Pirates

53 Bar JH Bar-B-Q

54 Rack' em and Smoke' em

55 Ho Daddy BBQ & Grill

Chicken:

1 The Rub Company

2 Left Coast Q

3 Big Daddy's Q'N Crew

4 Butcher's Daughter BBQ

5 BLQUE Cuttin Edge Qn

6 All Hogs Go to Heaven

7 Smokey Bones BBQ

8 Huminie's Hogalicious BB

9 Dead Pig Walking

10 Big Poppa Smokers

11 Rancho Rocke

12 Pete's Firehouse BBQ

13 Master of Disaster

14 T & J Backyard BBQ

15 Slap Yo' Daddy BBQ

16 The Rib Doctor

17 Schlemdawgs BBQ

18 Big Aces BBQ

19 Rib Tickler BBQ

20 7 Kinds Of Smoke BBQ

21 Woodhouse Barbecue

22 Big Rick & The BBQ Chick

23 Whiskey Ranch

24 Bigmista's Barbecue

25 Four Q

26 Meat, Inc.

27 When Pigs Fly BBQ

28 Freddy Ray's BBQ

29 Smoke It All Night

30 3 Men & a Smoker

31 Who's Smokin' Now

32 Schwein Crue BBQ

33 All Sauced Up

34 Sausage-Fest BBQ

35 Inhale BBQ

36 Chillin N' Grillin BBQ

37 El Fuego Fiasco

38 QUE-N AND BREW-N

39 Baby Roo's BBQ

40 Dads Doing What They Lov

41 Knock UR Sox Off BBQ

42 Pork Butt Pirates

43 Brazen BBQ

44 Tropical Heat BBQ

45 Smoked To The Bone

46 Bar JH Bar-B-Q

47 Carnivorous Habits

48 Daddy O's BBQ

49 Slow N' Low Smokehouse

50 The Q

51 Ho Daddy BBQ & Grill

52 Pyros Tyros

53 Rack' em and Smoke' em

54 Blowin' Smoke

55 GB's BBQ

Ribs:

1 All Sauced Up

2 When Pigs Fly BBQ

3 BLQUE Cuttin Edge Qn

4 The Rub Company

5 Dead Pig Walking

6 Tropical Heat BBQ

7 Big Daddy's Q'N Crew

8 Huminie's Hogalicious BB

9 Whiskey Ranch

10 Brazen BBQ

11 Master of Disaster

12 T & J Backyard BBQ

13 Big Poppa Smokers

14 Pete's Firehouse BBQ

15 Slap Yo' Daddy BBQ

16 Bigmista's Barbecue

17 Inhale BBQ

18 Woodhouse Barbecue

19 Sausage-Fest BBQ

20 Dads Doing What They Lov

21 Who's Smokin' Now

22 Meat, Inc.

23 7 Kinds Of Smoke BBQ

24 Carnivorous Habits

25 Daddy O's BBQ

26 Rib Tickler BBQ

27 The Rib Doctor

28 Four Q

29 Knock UR Sox Off BBQ

30 Left Coast Q

31 Smoked To The Bone

32 Baby Roo's BBQ

33 Slow N' Low Smokehouse

34 Rancho Rocke

35 Butcher's Daughter BBQ

36 El Fuego Fiasco

37 Freddy Ray's BBQ

38 Smokey Bones BBQ

39 Blowin' Smoke

40 All Hogs Go to Heaven

41 3 Men & a Smoker

42 GB's BBQ

43 Schwein Crue BBQ

44 Big Aces BBQ

45 Smoke It All Night

46 Chillin N' Grillin BBQ

47 Pyros Tyros

48 The Q

49 Rack' em and Smoke' em

50 QUE-N AND BREW-N

51 Schlemdawgs BBQ

52 Big Rick & The BBQ Chick

53 Pork Butt Pirates

54 Bar JH Bar-B-Q

55 Ho Daddy BBQ & Grill

Pork:

1 Slap Yo' Daddy BBQ

2 Smokey Bones BBQ

3 Smoked To The Bone

4 Huminie's Hogalicious BB

5 When Pigs Fly BBQ

6 BLQUE Cuttin Edge Qn

7 Big Poppa Smokers

8 Bigmista's Barbecue

9 Big Rick & The BBQ Chick

10 T & J Backyard BBQ

11 Butcher's Daughter BBQ

12 Four Q

13 Whiskey Ranch

14 Dead Pig Walking

15 Brazen BBQ

16 El Fuego Fiasco

17 Carnivorous Habits

18 Sausage-Fest BBQ

19 All Sauced Up

20 Left Coast Q

21 The Rub Company

22 Freddy Ray's BBQ

23 7 Kinds Of Smoke BBQ

24 Big Aces BBQ

25 Master of Disaster

26 Who's Smokin' Now

27 GB's BBQ

28 Dads Doing What They Lov

29 Tropical Heat BBQ

30 Chillin N' Grillin BBQ

31 Rancho Rocke

32 All Hogs Go to Heaven

33 The Rib Doctor

34 Big Daddy's Q'N Crew

35 Baby Roo's BBQ

36 Schlemdawgs BBQ

37 Rib Tickler BBQ

38 Woodhouse Barbecue

39 Meat, Inc.

40 Pyros Tyros

41 The Q

42 Pete's Firehouse BBQ

43 Smoke It All Night

44 Daddy O's BBQ

45 Slow N' Low Smokehouse

46 Knock UR Sox Off BBQ

47 3 Men & a Smoker

48 Ho Daddy BBQ & Grill

49 QUE-N AND BREW-N

50 Blowin' Smoke

51 Schwein Crue BBQ

52 Rack' em and Smoke' em

53 Inhale BBQ

54 Pork Butt Pirates

55 Bar JH Bar-B-Q

Brisket:

1 When Pigs Fly BBQ

2 Bigmista's Barbecue

3 Brazen BBQ

4 Rib Tickler BBQ

5 Master of Disaster

6 All Sauced Up

7 Big Aces BBQ

8 Dead Pig Walking

9 Left Coast Q

10 Pete's Firehouse BBQ

11 Who's Smokin' Now

12 Chillin N' Grillin BBQ

13 All Hogs Go to Heaven

14 Woodhouse Barbecue

15 Huminie's Hogalicious BB

16 Slap Yo' Daddy BBQ

17 Rancho Rocke

18 The Rub Company

19 Smoked To The Bone

20 Smokey Bones BBQ

21 The Rib Doctor

22 El Fuego Fiasco

23 Tropical Heat BBQ

24 Meat, Inc.

25 Pyros Tyros

26 Schlemdawgs BBQ

27 Butcher's Daughter BBQ

28 Four Q

29 BLQUE Cuttin Edge Qn

30 Carnivorous Habits

31 Big Poppa Smokers

32 Sausage-Fest BBQ

33 Big Rick & The BBQ Chick

34 T & J Backyard BBQ

35 Daddy O's BBQ

36 7 Kinds Of Smoke BBQ

37 Freddy Ray's BBQ

38 Big Daddy's Q'N Crew

39 QUE-N AND BREW-N

40 Slow N' Low Smokehouse

41 Baby Roo's BBQ

42 Whiskey Ranch

43 Inhale BBQ

44 Schwein Crue BBQ

45 Knock UR Sox Off BBQ

46 The Q

47 Bar JH Bar-B-Q

48 GB's BBQ

49 Dads Doing What They Lov

50 Pork Butt Pirates

51 Ho Daddy BBQ & Grill

52 Rack' em and Smoke' em

53 Blowin' Smoke

54 Smoke It All Night

55 3 Men & a Smoker

Quen For Kids 2011 BBQ Competition

2011-06-08T22:32:00.000-07:00

For More Information Click Here

Bakersfield BBQ Competition May 2011

2011-05-22T16:58:00.000-07:00

This was the first competition I have done solo which means cooking all the four meats (chicken, ribs, pork shoulder and brisket) myself. Bakersfield's Biggest Baddest BBQ Championship 2011 proved to be a fantastic experience in that the judges scored me (Four Q) a 3rd in pork, 8th in chicken and a 10th in brisket for an overall 5th place out of 43 teams competing. (We won't talk about the ribs.)

3rd Place Pork trophy and certificates for 8th chicken and 10th brisket. Note the size of that 3rd place trophy -huge.

Cooking on two 18 in WSMs, one 22 in WSM and a Weber Kettle

Four Q Site

Shamless photo of me taken by me

Just A Little Political Humor

2011-05-01T11:19:00.001-07:00

Visit msnbc.com for breaking news, world news, and news about the economy

First Place Chicken at Sam's Club Comp- Sacramento, CA

2011-04-20T20:44:00.000-07:00

Simply Marvelous takes the 1st place chicken trophy at the Inaugural Sam's Club Region 1 Sacramento BBQ competition. This was Big Brother Smoke's first time taking a first place award in chicken. I was very proud to be able to assist him in this comp. May I also say that that was some very tasty chicken.

Sam's Club Inaugural BBQ Comp Gilbert, AZ

2011-04-11T17:15:00.000-07:00

Four Q competed in this inaugural Sam's Club BBQ Comp this past weekend. The top 7 teams move on to the region 1 finals to be held in Las Vegas in May. Needless to say, we didn't finish in the top seven but great fun in the cold wind and rain was had by all.

Shrimp and Grits

2011-02-20T11:02:00.000-08:00

I was watching a cooking show on my favorite cooking network and got the craving for some Gulah style shrimp and grits. I'll just have to spin off the calories at the gym next week.

I don't really follow a given recipe but do use them as a base.

Shrimp and Grits

Grits (you can use Quick grits, polenta, stone ground grits, whatever you prefer) Follow package directions to prepare the grits.
Per each serving of grits, I added about about a quarter of a TB of butter.
I also added about a 1/4 cup shredded cheddar cheese to each serving of grits.

I had a dozen medium sized shrimp per serving (not sure what the count is per pound). Added hot sauce (to your heat tolerance) and about 2 tsp of lemon juice to shrimp. Set aside for a bit.

bacon- 2 slices per serving cooked til browned and crisp. Chop the bacon.

Reserved enough bacon fat to coat cast iron skillet.

Cooked sliced scallions (can sub onion if you wish) and a clove of minced garlic in bacon fat for about 2 minutes.

Then added the shrimp and 2 TB of chopped parsley.

It's done when the shrimp just turn pink.

The only added salt and pepper was in the grits. If you feel the need, you can season to taste with salt and pepper.

Add shrimp mixture to bowl of grits. Top with chopped bacon.

Enjoy

Lakeland, Florida BBQ Contest DQ Controversy January 29, 2011

2011-01-30T16:31:00.000-08:00

This late turn in was ultimately disqualified (DQ'ed) resulting in the competitor who would probably have been the GC (he took a 1st in ribs, 4th in chicken and a 2nd in pork and a DQ in Brisket.) coming in 64th out of 66 teams. (see this late turnin on video starting at minute 2:55)

It initially appears that the rep for this contest accepted the box but the competitor was later informed that it was DQ'ed.

The controversy on BBQ internet forum sites is because many believe that if there had not been video of this turn in would the well known competitor have been DQ'ed? We'll never know.

From You Tube- Competitor Gets Disqualified For Being Late

Chicken and Seafood Paella

2011-01-22T11:49:00.000-08:00

Last week while browsing around some of my favorite kitchen related stores, I found a great price on a 15 inch paella pan ($14.99). It looked like a great bargain and I happened to not have this gadget in my extensive kitchen gadget inventory. We invited some friends over for dinner Friday and this gave me the opportunity to try out my new pan.

While looking for recipes for paellas, I found there are quite a few variations. I chose chicken and seafood as my main protein source. The results can be viewed in the below slide show.

I used a recipe from Food Network by Tyler Florence as a base to make the paella with some additions and deletions based on other recipes I found on the internet.. My choice of seafood varied from the main recipe and I did not add the peas or the tomatoes. The main thing I learned is that you should not limit your creativity in selecting your protein ingredients, there is a lot of prep work to put together the paella and you will not be disappointed in the presentation.

The Ultimate Paella

Recipe courtesy Tyler Florence

.Prep Time:30 minInactive Prep Time:1 hr 0 minCook Time:1 hr 0 minLevel:

IntermediateServes:

4 to 6 servings. Ingredients

•Spice Mix for chicken, recipe follows

•1 (3-pound) frying chicken, cut into 10 pieces

•1/4 cup extra-virgin olive oil

•2 Spanish chorizo sausages, thickly sliced (bacon also added)
•Kosher salt and freshly ground pepper

•1 Spanish onion, diced

•4 garlic cloves, crushed

•Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

•1 (15-ounce) can whole tomatoes, drained and hand-crushed (not added)

•4 cups short grain Spanish rice

•6 cups water, warm

•Generous pinch saffron threads (tumeric, cumin powder and paprika added also)

•1 dozen littleneck clams, scrubbed (clam broth used instead)

•1 pound jumbo shrimp, peeled and de-veined ( I also added salmon fillet slices)

•2 lobster tails (lobster claws used)

•1/2 cup sweet peas, frozen and thawed (not used)

•Lemon wedges, for serving

Special equipment:

•Large paella pan or wide shallow skillet

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

(My note: Make sure you taste for salt. I found I needed to add quite a bit )

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

•1 tablespoon sweet paprika

•2 teaspoons dried oregano

•Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

1st Annual Wild West BBQ Showdown- New Year's Two Day Comp Wildomar

2011-01-07T22:04:00.000-08:00

What a great way to spend the New Year's Holiday than at a two day BBQ competition. Our results were not what we hoped for, but we sure did learn a lot about competing in the frigid cold.

12/31/10 Results (First Day)
Grand Champion: All Sauced Up
Reserve Champion: Slap Yo' Daddy BBQ

Overall:
1 All Sauced Up
2 Slap Yo' Daddy BBQ
3 Left Coast Q
4 Rhythm 'n Que
5 Big Creek BBQ
6 When Pigs Fly
7 4 Smokin' Butts
8 Simply Rocke'n BBQ
9 Brazen BBQ
10 Smokin Yankees BBQ
11 All Hogs go to Heaven
12 Birds Pit Crew
13 The Rub Company
14 Butcher II BBQ
15 5 J's BBQ
16 Smokin' Triggers
17 Rooftop BBQ
18 The Rib Tickler
19 The Rib Doctor
20 It Ain't Prime
21 Smokin Goatheads
22 Jerry King Midland Texas
23 Pork U BBQ
24 Papa's Smokehouse BBQ
25 Porketeers
26 Big B's Down-N-Dirty BBQ
27 Smitty's Smoke Patrol
28 Mad Dawgz BBQ
29 Route 66 Catering Crew
30 Crazy Pig BBQ
31 Bang A Drum
32 Bigmista's BBQ
33 Rolling Bones
34 Master of Disaster
35 West's Best BBQ Team
36 Meat Inc.
37 Big Jims
38 Smokin Hogs
39 T & J's Backyard BBQ
40 California BBQ Smokers
41 Montana BBQ
42 Gameover Cookers
43 Lloyds BBQ
44 Ribs A Rockin
45 Meteor Barbecueware

1/1/2011 Results (Second Day)
Grand Champion: Rhythm 'n Que
Reserve Champion: Slap Yo' Daddy BBQ

Overall:
1 Rhythm 'n Que
2 Slap Yo' Daddy BBQ
3 Route 66 Catering Crew
4 All Hogs go to Heaven
5 Smokin' Triggers
6 All Sauced Up
7 It Ain't Prime
8 Smokin Yankees
9 Brazen BBQ
10 The Rib Doctor
11 When Pigs Fly
12 4 Smokin' Butts
13 The Rib Tickler
14 Left Coast Q
15 Crazy Pig BBQ
16 Bigmista's BBQ
17 BLQUE Cuttin Edge Q'N
18 Smitty's Smoke Patrol
19 Jerry King Midland Texas
20 Big B's Down-N-Dirty BBQ
21 Rooftop BBQ
22 Papa's Smokehouse BBQ
23 T & J's Backyard BBQ
24 Rolling Bones
25 Roaming Bird BBQ
26 Smokin Goatheads
27 Simply Rocke'n BBQ
28 Bang A Drum
29 The Rub Company
30 Left Coast Smoke
31 California BBQ Smokers
32 Meat Inc.
33 West's Best BBQ Team
34 Mad Dawgz BBQ
35 Master of Disaster
36 Trailhound Smokers BBQ
37 Gameover Cookers
38 Pork U BBQ
39 Smoke Slayers
40 Ribs A Rockin
41 Big Jims
42 Get It While It's Hot
43 Meteor Barbecueware

All About the Food to Give Thanks- Thanksgiving 2010

2010-11-25T19:28:00.000-08:00

Have I ever just said, I love to cook. I get so much satisfaction cooking a meal and having others enjoy it. I give thanks this Thanksgiving Day for all the blessings I have, the friends, family, health, love and Ziggy. I want to thank all the servicemen and women all around the world, who are sacrificing themselves to assure we live in a safe world. I want to thank the TSA folks who despite controversy try to assure that each time we get on a plane, we are safe.

I especially give thanks for my hubby, my mom, my children and my mother in law for just being them and being there with me.

I also want to thank an unlikely group - UCLA for pissing me off so much that I decided to retire nearly two years ago- the best decision of my professional career. That decision has given me more time to indulge in my passion- cooking and BBQ Competition, find time to go to the gym to get to a healthy weight and cardiovascular fitness and be me.

This meal I prepared in thanks.

Holiday Menu Planning

2010-11-19T21:51:00.000-08:00

It's that wonderful time of the year again when we are trying to plan the menu for Thanksgiving, Christmas and New Year's celebrations.

I have lots of post of what I have done from previous years. To find these post just enter key words in the search area in the upper left of my home page for this blog. Hope you enjoy my ideas and please let me know if you used any of my recipes or ideas by posting a comment.

L.A. Times Holiday Cookie contest

2010-11-08T10:01:00.000-08:00

I submitted my recipe for holiday decorated sugar cookies to the L.A. Times. Please vote for me by clicking on the widget below. FYI- You can make 10 votes per day to the holiday contest.

Can you believe? We are into the winter holiday season.

Deny Me FoodTV and Cooking Channel and You Lose A Friend- Bye Bye AT&T

2010-11-06T13:32:00.000-07:00

UPDATE- Nov 7th, Some agreement has been made. Food TV and Cooking channel are back on- My question is for how long and who gave in?

Yesterday AT&T Uverse dropped the Food TV, Cooking Channel and HGTV from it's channel selection. As big business wars go, we are not usually privy to the real reasons for thier actions, but one thing is for sure, we as the consumer have a right to get the programming we pay for.

I do not like the way AT&T handled it. I called them early in October when they sent out a notice that the contract for FoodTV, HGTV, Cooking Channel,DIY etc was going to expire Oct 31st. The receptionist at that time read me a statement that this was because AT&T was trying to negotiate a contract which would not result in increased rates for it's customers. Since all communications to their customer service lines are recoreded, I stated that I wanted the managers to know how important these stations are to me. Failure to maintain these channels would result in me going to another cable company.

November 1st, I could still get my programming. I mistakenly assumed that they had a continuing contract. Not to be. Yesterday, November 5th, 2010-AT&T Uverse turned off the switch to these channels. No initial message on screen to alert us consumers as they do with other things they want to communicate to you. Just nothing.

Seeking a why, I went to FoodTV contacts. They promptly sent me a the below statement.

Hello. Thank you for your email to Food Network and please accept our sincere apology for the delay in getting back to you with this response. We are shocked and disappointed that AT&T U-verse has taken our Networks off the air. AT&T U-verse?s decision to drop our channels is particularly surprising considering we reached an agreement in principle with AT&T U-verse on the distribution fees we would receive for our networks well in advance of last month?s contract deadline. Over the last week or so, we were simply trying to complete some final details to the contract. We, like you, want our channels back on AT&T U-verse immediately. It was AT&T?s decision to drop our channels, even though we offered a third extension to keep them on the air while we worked out final details of a new contract. The loss of our networks to AT&T U-verse was something we worked hard to avoid, even offering an extension through year end to work out final details of the agreement while allowing AT&T the rights to continue delivering our channels to you. Instead, AT&T stopped negotiating, took our family-friendly networks off the air and left you without our must-see shows. This was not an issue about money, and Scripps Networks had worked out financial details in principle before the contract with AT&T U-verse expired at the end of October. The remaining issues involved AT&T?s demands to use video content we created specifically for our networks in ways that go beyond our normal business practices. Accepting their demands would have constrained and limited our ability to provide our network's content to our viewers in new and innovative ways. What?s even more frustrating is that we offered AT&T an extension to work out final details while keeping our channels on the air, but AT&T refused and instead pulled our channels off the air. Should AT&T U-verse decide to resume discussions, we remain committed to continue our good faith negotiations and bring back our networks to ATT U-verse customers. You can tell AT&T U-verse you want your favorite network back by calling 1-800-288-2020, or go to our website at http://www.keepmynetworks.com/FoodNetwork_Landing.asp to e-mail AT&T and see what your options are for other distributors in your area. Best regards,Food Network Customer Service

The most important detail in this memo is:

This was not an issue about money, and Scripps Networks had worked out financial details in principle before the contract with AT&T U-verse expired at the end of October. The remaining issues involved AT&T's demands to use video content we created specifically for our networks in ways that go beyond our normal business practices.

This to me means that AT&T has another business reason not related to my cable TV programming and cost, but possibly want to use video content on 4 inch screen cellphones, etc for their own greed.

Poor decision AT&T. How many customers do you have to lose before you accept that we are why you are?

FoodTV provided a listing to me of other cable companies which are providing their shows.

Thank You for your support!
You Can do more!

You Can Call
Let your voice be heard. Call 1-877-789-1390 and share your opinion with AT&T/U-verse.

You Can Switch
Here is a list of other TV service providers in your area (Southern California) who carry your favorite network(s).

The Cooking Channel is available on these Providers in your area!

Time Warner Channel #154 and #892
DirecTV Channel #232
Dish Network Channel #113

DIY Network is available on these Providers in your area!

Time Warner Channel #172 and #890
DirecTV Channel #230
Dish Network Channel #111 and #876

Food Network is available on these Providers in your area!

Time Warner Channel #434
Time Warner Channel #53 and #889
DirecTV Channel #231
Dish Network Channel #110 and #9462(HD)

Great American Country is available on these Providers in your area!

Time Warner Channel #122
DirecTV Channel #326
Dish Network Channel #167

HGTV is available on these Providers in your area!

Time Warner Channel #433
Time Warner Channel #74 and #891
DirecTV Channel #229
Dish Network Channel #112 and #9461(HD)

Table Top Dining

2010-10-14T21:01:00.000-07:00

Banh Mi My Way with Fish Cake

2010-10-03T16:09:00.000-07:00

We invited some friends over for a lazy Sunday Brunch. I have been wanting to make Banh Mi for quite a while and decided this would be my treat today. After looking throughout the internet for recipes and prepping guidelines, I discovered that really it is quite easy. The most important ingredient is the fresh baked baguette.

I'm quite an intuitive cook and just went with the flow in making these. All the recipes and reviews describe that the combination of flavors and textures are what separates this Viet Namese street food from your usual hoagie or subway. A combination of hot, sweet, sour and salty with fresh flavors and crunchy textures make for an outstanding sandwich.

I started prep with a julienne of carrots and daikon radish. I dissolved sugar in the rice vinegar, added to the carrots and radish and let it set in refrigerator for a few hours.

I made a spicy mayo by adding 1/2 the juice of a large lime and 3 tsp of sriracha to about a 1/3 cup of mayo. You can always make it hotter by adding more of sriracha.

I sliced English Cumcumber into thin slices, sliced a jalapeno into thin slices and prepped the leaves from fresh cilantro.

I already had some pickled red onion in the refrigerator (vinegar and salt added to sliced red onion).

I chose not to toast the baguette but instead to leave it soft on the inside.

I made Western style fish cakes using albacore. (albacore lightly cooked to flaky and still moist, diced celery and onion, panko bread crumbs, mayo, mustard, egg, seafood seasoning, worschetshire sauce mixed together, form a patty and fry in a small amount of olive oil til golden)

A slathering of the spicy mayo was layered on the baguette, then the fish cake, other veggies and finally the cilantro leaves.

I served this with a side of spicy slaw with broccoli. (recipe by Minnie Luong from a Surfas demonstration)

Spicy Cabbage Slaw:

6 cups shredded cabbage
2 cups broccoli flowerettes (may adaption to recipe)
1 cup thinly sliced scallions
½ cup rough chopped cilantro
4 Tbsp Kochujang paste
2 Tbsp sesame oil
1 tsp toasted sesame seeds
1/3 cup seasoned rice vinegar
1 Tbsp minced garlic
salt & pepper to taste

Mix kochujang paste, garlic, sesame oil, rice vinegar, sesame seeds
Toss shredded cabbage, broccoli scallions, cilantro with kochujang mixture
Add salt & pepper to taste and set aside, allowing the flavors to marry.

Lunch was served.

Ziggy Blogging

2010-09-19T13:53:00.000-07:00

Yum!

I haven't posted any pictures of my ziggy in quite a while. A recent grooming trip poked me to take a few pictures.

Budweiser Commerical post 911

2010-09-12T16:43:00.000-07:00

It aired only once. Though there was a lot of controversy regarding the ad, it undeniably will bring out some strong emotions.

BigMista on BBQ Pitmasters Season 2 Sept 2nd

2010-08-30T20:39:00.000-07:00

I was honored to help assist Neil of Bigmista's BBQ during his filming of Season 2 of The Learning Channel's (TLC) BBQ Pitmasters. This season the show is a competition highlighting four teams weekly competing for the right to compete for some big dollars during the season finale.

Sept 2nd our spare rib showdown will air at 10 pm pst/9 PM cst. These times may vary depending on your cable carrier.

See these teasers for the series.

Pulled Pork Tacos Soul Fusion Style

2010-08-22T21:22:00.000-07:00

I have so much pulled pork in my freezer. Today I decided to try to get rid of some of it by utilizing the pulled pork in a couple of taco recipes. A traditional taco with salsa advocado and cheese and an fusion influenced taco with Asian slaw, pickled red onions and Red Dragon Sauce aka Momofuku style all on a flour tortilla.

Asian Cabbage Slaw
6 cups shredded cabbage

1 cup thinly sliced scallions

½ cup rough chopped cilantro

4 Tbsp Kochujang paste

2 Tbsp sesame oil

1 tsp toasted sesame seeds

1/3 cup seasoned rice vinegar

1 Tbsp minced garlic

salt & pepper to taste

1. Make the marinade soy sauce, sugar, garlic, scallions, black pepper, sesame oil in a mixing bowl. Whisk until the sugar granules dissolve and set aside.

2. Mix kochujang paste, garlic, sesame oil, rice vinegar, sesame seeds

3. Toss shredded cabbage, scallions, cilantro with kochujang mixture

4. Add salt & pepper to taste and set aside, allowing the flavors to marry.

5. Brush a little bit of olive oil on tortilla and warm in a pan or the oven.

6. Assemble the tacos by adding meat to the tortillas and top off with the spicy Korean/Asian slaw

Pickled Red Onions

1 medium to large red onion sliced into thin rings

1/4 cup seasoned rice vinegar

1/2 tsp salt

pinch of ground black pepper

Mix allo ingredient and refrigerate for at lest 2 hours. Will last for at least a couple of weeks or more refrigerated.

Four Q Gets a 5th Place in Chicken at Vista Competition July 31st- 11th Overall

2010-08-08T22:05:00.000-07:00

5th Place chicken (out of 45)

Didn't Get a Picture of Box- Money Muscle Turn In (16th)

18th Place (out of 45)

17th Out of 45

Vista, CA- 07/30/2010 - 08/01/2010

Overall:

1 Slap Yo' Daddy BBQ

2 Rhythm 'n Que

3 The Rub Company

4 All Sauced Up

5 Big Poppa Smokers

6 Goin Que Que

7 T & J's Backyard BBQ

8 Bird's Pit Crew

9 Smokin' Yankees BBQ

10 Smokin' Steve's

11 Four Q

12 Brazen BBQ

13 Rusty Barrel BBQ

14 Tops BBQ

15 Smoke It All Night

16 Tropical Heat BBQ

17 Smoked to the Bone

18 Left Coast Q

19 Smokey Bones BBQ

20 5J's BBQ

21 Rib Ticklers BBQ

22 Whiskey Ranch BBQ

23 El Fuego Fiasco

24 BBQ by Dan

25 All Hogs Go to Heaven

26 Soaked In Smoke

27 The Smokaholics

28 Meat, Inc.

29 Smitty's Smoke Patrol

30 West's Best BBQ Team

31 When Pigs Fly

32 Smokin' Hogs

33 Rubbed the Right Way

34 Ham-erd Hogs

35 Dirty Harry's BBQ

36 Here's the Rub

37 Carnivorous Habits

38 Cooks 'N Ladders BBQ

39 Revolution Barbecue

40 Big Rick & The BBQ Chick

41 GRILLaTactics

42 T & H Prime Meats and Sa

43 Two Irish Fools

44 Papa Chubby's BBQ

45 Pribs Ribs

Chicken:

1 Meat, Inc.

2 Smokey Bones BBQ

3 Goin Que Que

4 Smokin' Yankees BBQ

5 Four Q

6 El Fuego Fiasco

7 The Smokaholics

8 Rhythm 'n Que

9 Slap Yo' Daddy BBQ

10 Big Poppa Smokers

11 Whiskey Ranch BBQ

12 Rib Ticklers BBQ

13 All Sauced Up

14 Bird's Pit Crew

15 T & J's Backyard BBQ

16 Rusty Barrel BBQ

17 Tops BBQ

18 BBQ by Dan

19 T & H Prime Meats and Sa

20 Tropical Heat BBQ

21 Smoke It All Night

22 Brazen BBQ

23 Smoked to the Bone

24 Smokin' Hogs

25 5J's BBQ

26 All Hogs Go to Heaven

27 When Pigs Fly

28 Here's the Rub

29 Smitty's Smoke Patrol

30 Revolution Barbecue

31 Rubbed the Right Way

32 Soaked In Smoke

33 Dirty Harry's BBQ

34 The Rub Company

35 Smokin' Steve's

36 Ham-erd Hogs

37 West's Best BBQ Team

38 GRILLaTactics

39 Papa Chubby's BBQ

40 Left Coast Q

41 Cooks 'N Ladders BBQ

42 Big Rick & The BBQ Chick

43 Two Irish Fools

44 Carnivorous Habits

45 Pribs Ribs

Ribs:

1 The Rub Company

2 Rhythm 'n Que

3 Bird's Pit Crew

4 Carnivorous Habits

5 Slap Yo' Daddy BBQ

6 Rib Ticklers BBQ

7 BBQ by Dan

8 Tropical Heat BBQ

9 All Sauced Up

10 Tops BBQ

11 Smokin' Hogs

12 Left Coast Q

13 Soaked In Smoke

14 When Pigs Fly

15 Smoke It All Night

16 Big Rick & The BBQ Chick

17 The Smokaholics

18 Four Q

19 GRILLaTactics

20 El Fuego Fiasco

21 Smoked to the Bone

22 Ham-erd Hogs

23 Smokin' Yankees BBQ

24 Rusty Barrel BBQ

25 Smokin' Steve's

26 Revolution Barbecue

27 Two Irish Fools

28 Goin Que Que

29 Cooks 'N Ladders BBQ

30 West's Best BBQ Team

31 T & J's Backyard BBQ

32 Dirty Harry's BBQ

33 Here's the Rub

34 All Hogs Go to Heaven

35 Brazen BBQ

36 5J's BBQ

37 Smokey Bones BBQ

38 Papa Chubby's BBQ

39 Big Poppa Smokers

40 T & H Prime Meats and Sa

41 Rubbed the Right Way

42 Pribs Ribs

43 Smitty's Smoke Patrol

44 Whiskey Ranch BBQ

45 Meat, Inc.

Pork:

1 Big Poppa Smokers

2 Smokin' Steve's

3 Brazen BBQ

4 Rhythm 'n Que

5 All Hogs Go to Heaven

6 Left Coast Q

7 Rusty Barrel BBQ

8 Smoked to the Bone

9 Smokin' Yankees BBQ

10 All Sauced Up

11 5J's BBQ

12 Slap Yo' Daddy BBQ

13 Tropical Heat BBQ

14 Meat, Inc.

15 Big Rick & The BBQ Chick

16 Four Q

17 T & J's Backyard BBQ

18 West's Best BBQ Team

19 Smitty's Smoke Patrol

20 The Rub Company

21 Bird's Pit Crew

22 Smoke It All Night

23 Tops BBQ

24 Rubbed the Right Way

25 Goin Que Que

26 Whiskey Ranch BBQ

27 Smokey Bones BBQ

28 Soaked In Smoke

29 Two Irish Fools

30 Ham-erd Hogs

31 The Smokaholics

32 BBQ by Dan

33 When Pigs Fly

34 Revolution Barbecue

35 Pribs Ribs

36 Cooks 'N Ladders BBQ

37 Dirty Harry's BBQ

38 El Fuego Fiasco

39 T & H Prime Meats and Sa

40 Rib Ticklers BBQ

41 Here's the Rub

42 GRILLaTactics

43 Carnivorous Habits

44 Smokin' Hogs

45 Papa Chubby's BBQ

Brisket:

1 T & J's Backyard BBQ

2 Slap Yo' Daddy BBQ

3 The Rub Company

4 Goin Que Que

5 Whiskey Ranch BBQ

6 Big Poppa Smokers

7 Smokin' Steve's

8 Brazen BBQ

9 All Sauced Up

10 5J's BBQ

11 Rusty Barrel BBQ

12 Smitty's Smoke Patrol

13 Rhythm 'n Que

14 Tops BBQ

15 Bird's Pit Crew

16 Smoke It All Night

17 Four Q

18 Smokin' Yankees BBQ

19 Rib Ticklers BBQ

20 El Fuego Fiasco

21 Smokin' Hogs

22 Smokey Bones BBQ

23 West's Best BBQ Team

24 Soaked In Smoke

25 Left Coast Q

26 Smoked to the Bone

27 Here's the Rub

28 Rubbed the Right Way

29 Dirty Harry's BBQ

30 Tropical Heat BBQ

31 Cooks 'N Ladders BBQ

32 BBQ by Dan

33 Ham-erd Hogs

34 Carnivorous Habits

35 All Hogs Go to Heaven

36 When Pigs Fly

37 Pribs Ribs

38 The Smokaholics

39 Meat, Inc.

40 GRILLaTactics

41 Revolution Barbecue

42 T & H Prime Meats and Sa

43 Papa Chubby's BBQ

44 Two Irish Fools

45 Big Rick & The BBQ Chick

BBQ Pitmasters Season 2

2010-07-23T16:04:00.000-07:00

Season 2 of BBQ Pitmasters premieres August 12th, 2010 on TLC. See your local programming for the time in your area (10/9C). The below link is to video sneak previews of the first episode.

BBQ Pitmasters Season 2 Preview

July 10th, 2010 BBQ 101 Class by Professor Salt

2010-07-08T18:43:00.000-07:00

My Four Q BBQ teammate is starting a series of BBQ cooking classes in Irvine, California.

An excerpt from his website on the class follows.

"Have you always wanted to learn how to make slow smoked, authentic Southern barbecue? Perhaps you’re not sure what type of equipment you’ll need, or how to make better use of the smoker you already own. Sure, you can learn by reading books and lots of trial and error. Or you can speed up your learning curve by taking this class, and go home with the delicious barbecue you made yourself!

•Learn from a local expert who’ll show you contest winning techniques.

•This is a hands-on class: you’ll trim meat, season it with dry rub, and cook it while I guide you through the process

•You’ll get your pick of different smokers to demo: Big Green Egg, Weber Smokey Mountain, Weber gas grills, Traeger wood pellet smoker, and an “Ugly Drum Smoker” – a 55 gallon drum smoker you can learn to build yourself.

•When: Saturday July 10,2010 9am to 1pm

•Where: Irvine location to be revealed after payment is received.

Call 949 334 7485 with questions

Cost is $95 per student, which includes lunch, and you get to take home the meat that you’ll cook. The grill shop where classes will be held is offering 10% off of the cost of a smoker, and 20% off of accessories. If you’re in the market for a nice smoker, this discount can offset the cost of tuition."

Bigmista's Barbecue empire - latimes.com

2010-06-30T22:39:00.000-07:00

Bigmista's Barbecue empire - latimes.com

Real.Good.Meat

See article in L.A. Times July 1st, 2010. The man to go to for great BBQ. My Four Q BBQ teammate now on his own and doing quite well.

Yellowtail Fish Collar and Belly With a Miso Glaze

2010-06-26T20:24:00.000-07:00

My hubby went on a deep sea fishing trip this past week. Of all the fish he caught, the one he most cherished was Yellowtail. From three that he caught he had the deck hands cut them so that he had fish collars with attached bellies.

His preferred method of prep was for me to grill them with a teriyaki or soy sauce based glaze. I came across a recipe for a Miso Glaze which I tweeked a bit.

1/2 cup yellow soy bean paste (Miso)
1/2 cup soy sauce (low sodium)
1 tsp sesame oil
2 minced and crushed garlic cloves
1/4 cup brown sugar
1/4 cup mirin

Mix all the ingredients. Reduce over low heat to slightly thicken. Cool the mixture.

Coat fish collar and belly with the glaze. Let marinade for about an hour in the refrigerator.
Prepare BBQ grill with area for indirect and direct heat.

Grill the fish with the skin side down to start over the direct heat source. Be careful to minimize the charring of the skin. Move to the indirect side of grill with skin side up. Place cover on grill. Peak in after about 4-5 minutes. Turn fish over with skin side down again. Brush on more glaze. Put cover back on and grill for about another 3-4 minutes. Check for flakiness of meat. Remove from heat source and enjoy.

I also grilled some shrimp marinaded with the Miso Glaze.

Bacon Explosion

2010-06-18T19:41:00.000-07:00

Four Q BBQ team member, Professor Salt was featured in an interview by Ed Lin of Deep End Dining. The making of a bacon explosion was filmed during our recent competition at the OC BBQ Festival for Kristie's Foundation June 11-12th, 2010. The Four Q BBQ team site is the background.

This is a must see video. It will have all you bacon lovers drooling. See below link

Bacon Explosion

Cooking With Chef Dave

2010-06-16T22:09:00.000-07:00

Heads up. One of my friends is going to be teaching a hands on cooking class at a working Organic farm in Irvine at Tanaka Farms. Recommendations from people who have taken the class include comments like "he makes cooking fun and approachable. From Bistro to BBQ, Gourmet to Gourmand, Chef Dave will inspire you to enjoy food even more and cook your very best".

6th Place Brisket (Out of 57 Teams)

2010-06-15T22:25:00.000-07:00

Four Q BBQ got a 6th place in brisket out of 57 teams. Proudly accepting the trophy is Sylvie. Quen for
Kids 2010 OC BBQ Festival.

Quen for Kids BBQ Competition

2010-05-30T21:04:00.000-07:00

Four Q BBQ Team will be competing June 12th at the Kristie's Foundation Annual Que'n For Kids BBQ Competition.

This competition is well on it's way to being one of the largest for Southern California with possibly 50 plus teams competing. Funds for admission and People's Choice BBQ sampling all benefit Kristie's Foundation, a charity for critically ill children and their families with end of life needs. Show your support and come on out for this event.

1st Annual Vendy Awards 2010 L.A.- BigMista BBQ Competes

2010-05-15T21:40:00.000-07:00

My friend Neil from BigMista BBQ was nominated as one of the top 6 street food vendors in Los Angeles for the 1st annual Los Angeles Vendy Awards. The top 6 were judged by reknowned L.A. food personalities in radio, food blogging and food reviews. Though BigMista did not take home the trophy, placing in the top six is a major accomplishment. Two of us from Four Q (Shuji and Sylvie) had the honor of helping Neil at this event. We made some new friends (shout out to the Grilled Cheese Truck- Michele and Dave) and met some wonderful folks who appreciate great street food.

Finalist
Bigmista's BBQ
Nina's food- Winner of 2010 Vendy Award Los Angeles
India Jones Food truck
Hot Dog Kings
Grilled Cheese Truck
Tacos El Galuzo

Big Mista Interview

The Sporting Life

2010-05-02T20:54:00.000-07:00

My combined Mothers Day and Anniversary present (June 2010). I told myself I woulld not post this, but I am bursting at the seams wanting to share this with you all.

Trading in the CTS was very hard but after 8 years, she was ready to go.

Results From Wildomar BBQ Competition

2010-04-18T22:19:00.000-07:00

It was great competing at the Wildomar- Ultimate BBQ Showdown. We had fun and enjoyed hanging with our BBQ family. We did take three walks though only getting a 19th place overall.

Next event we will be competing at will be June 12th at Que'n for Kids in Orange County, CA.

See below for the results from this past weekend at Wildomar:

Grand Champion: Slap Yo' Daddy BBQ

Reserve Grand Champion; Notley Que

Overall:

1st Slap Yo' Daddy BBQ
2nd Notley Que
3rd Otis & The Bird
4th Porketeers
5th Burnt By The Best
6th Rusty Barrel BBQ
7th Big Daddy's Q'n Crew
8th Rhythm 'n Que
9th Rib Tickler BBQ, LLC
10th The Rub Company
11th AzBarbeque
12th 7 kinds of smoke
13th Simply Marvelous BBQ
14th Rolling Bones
15th Punk Rock BBQ
16th Bird's Pit Crew
17th Rancho Rocke BBQ
18th Tropical Heat BBQ
19th Four Q
20th The Q
21st California BBQ Smokers
22nd Get It While Its Hot
23rd Cooks 'N Ladders BBQ
24th All Hogs Go to Heaven
25th When Pigs Fly
26th Smoke It All Night
27th GrillaTactics BBQ
28th Southfork BBQ
29th Meteor Barbecue Wave
30th Soaked in Smoke
31st Get Your Rub On
32nd Emi

Chicken:

1st AzBarbeque
2nd Slap Yo" Daddy BBQ
3rd Rolling Bones
4th Otis & The Bird
5th Rancho Rocke BBQ
6th Notley Que
7th Punk Rock BBQ
8th 7 kinds of smoke
9th Rusty Barrel BBQ
10th Four Q
11th Rib Tickler BBQ, LLC
12th GrillaTactics BBQ
13rd Meteor Barbecue Wave
14th Soaked in Smoke
15th Emi

Pork Ribs

1st Notley Que
2nd Otis & The Bird
3rd Big Daddy's Q'n Crew
4th Porketeers
5th Slap Yo" Daddy BBQ
6th The Rub Company
7th Bird's Pit Crew
8th Burnt By The Best
9th Rib Tickler BBQ, LLC
10th 7 kinds of smoke
11th Cooks 'N Ladders BBQ
12th Smoke It All Night
13rd Southfork BBQ
14th California BBQ Smokers
15th Rancho Rocke BBQ

Pork:

1st Slap Yo' Daddy BBQ
2nd Notley Que
3rd Otis & The Bird
4th Rusty Barrel BBQ
5th The Q
6th Rhythm 'n Que
7th Porketeers
8th Big Daddy's Q'n Crew
9th Simply Marvelous BBQ
10th Get It While Its Hot
11th All Hogs Go to Heaven
12th AzBarbeque
13rd Bird's Pit Crew
14th 7 kinds of smoke
15th Get Your Rub On

Brisket:

1st Slap Yo' Daddy BBQ
2nd Notley Que
3rd Burnt By The Best
4th Otis & The Bird
5th Tropical Heat BBQ
6th Rhythm 'n Que
7th The Rub Company
8th Rib Tickler BBQ, LLC
9th California BBQ Smokers
10th Simply Marvelous BBQ
11th Four Q
12th When Pigs Fly
13rd Punk Rock BBQ
14th Rusty Barrel BBQ
15th Porketeers

Tri-Tip:

1st Freddy Ray's BBQ
2nd When Pigs Fly
3rd Rooftop BBQ
4th Big Jims
5th Sweet Surrender
6th Game Over Cookers
7th Porketeers
8th Rib Tickler BBQ, LLC
9th Punk Rock BBQ
10th Get Your Rub On
11th Simply Marvelous BBQ
12th Southfork BBQ
13th AzBarbeque
14th GrillaTactics BBQ
15th The Rub Company

Beef Ribs:

1st Slap Yo' Daddy BBQ
2nd The Rub Company
3rd Southfork BBQ
4th Tropical Heat BBQ
5th Soaked in Smoke
6th 7 kinds of smoke
7th AzBarbeque
8th Four Q
9th Rooftop BBQ
10th Cooks 'N Ladders BBQ
11th All Hogs Go to Heaven
12th West's Best BBQ Team
13th Rib Tickler BBQ, LLC
14th Game Over Cookers
15th When Pigs Fly

Ultimate BBQ Showdown- Wildomar, California

2010-04-12T22:59:00.000-07:00

Four Q BBQ will be competing in this event this weekend. With some changes to the team and head cook, we are ready for our first 2010 competition.

This IBCA event will center on the usual 4 meats, chicken, pork ribs, pulled pork and brisket. Additonally other competiton meats include tri tip and beef ribs.

We are so looking forward to this event. With 47 teams signed up and many of them selling 'people's choice' samples, this should be the place to be this weekend.

Swimming Pool During Earthquake 4-4-10

2010-04-04T17:31:00.000-07:00

I took some video of how the 6.9 updated to a 7.2 earthquake in Baja impacted our swimming pool in Los Angeles. The motion of this quake was like a swaying back and forth for what seemed like 30 seconds to a minute. The first video is of the initial quake, the second video was taken during an aftershock seconds later.

Two Dinners With Friends

2010-03-24T21:38:00.000-07:00

Birthday Celebration and Jamaican Cuisine

Happy birthday V. Food was great. Fish escoveitch, plaintains, green bananas, brown rice, greens.

Dinner in San Marcos

B cooked these pork chops to perfection. Moist tender and full of flavor with a herb marinade. Smashed potatoes and brussel sprouts as sides.

Posole or is it Pozole?

2010-03-06T20:12:00.000-08:00

G found a bag of dried hominy in the pantry and suggested that I make Posole. Thumbing through my trusty cookbook collection, I found a simple and easy recipe for making this pork and hominy stew. I had all the ingredients (Go Figure) but one set back was time to soak the dried hominy. I chose a quick soak method which I do not suggest. Overall the stew was tasty but suffered because of the texture of the hominy which I did not get softened/soaked enough.despite a long cook time.

I used some frozen smoked pulled pork instead of cubes of pork as suggested by the recipe. I also used skinless chicken thighs instead of a whole chicken. Other ingredients included 1 whole diced onion, 4 cloves garlic minced, 1 tsp of cumin and oregano, water, and dried Mexican chili.

I made a red chili sauce from onion, garlic, soaked Mexican chilies pureed with a 1/2 cup water then sauteed in olive oil.

Sushi Feast Shared with Friends

2010-02-27T16:07:00.000-08:00

Sushi Feast

Sushi Feast link

G recently returned from a long range deep sea fishing adventure. We invited some friends over to share some of the goodness of very fresh fish grilled and also some sliced for sushi.

The menu included a green salad, fresh fruit, homemade (by me) spring rolls, grilled tuna, wahoo and red rover sushi.

I got the he recipe for the spring rolls from a Surfas Restaurant Supply demonstration I attended last year. Thanks to Minnie, I was able to make these goodies at home. I chose to use green cabbage instead of the red. The red would have made for an even prettier presentation but I worked with what I had.

Minnie’s Red Cabbage
From the demo: Asian Street Food
Recipe Courtesy of Minnie Luong
Shredded red cabbage
3 cloves garlic, minced
1 tbsp minced ginger
1 small red onion, diced
2 tsp canola oil
1 tsp sesame oil
2 tbsp sugar
2 teaspoon fish sauce
3-4 tbsp rice vinegar
salt& pepper to taste
A few squirts of sriracha chili sauce
Heat canola and sesame oil in medium high sauté pan. Sautee red onion until soft. Add ginger sauté until the whole kitchen smells like ginger before adding cabbage. Stir and cook until cabbage is soft. About 5 minutes. Add garlic and cook for about a minute, then add sugar and salt, fish sauce, let it cook off for a few minutes. Turn on your fan, because it will start getting stinky, but don’t worry it will taste great! Add rice vinegar, cook a few more minutes before adding sriracha for a little heat. Cool off before adding to spring rolls.

Wasabi Butter was simply a cube of softened butter which I added the zest of one lime, about a tablesppon of minced cilantro and about a tablespoon of wasabi paste. I got this recipe from taking ideas from a number of internet recipes and using ingredients that I had in the refrigerator.

BBQ for Hubby's Staff

2010-01-23T23:12:00.000-08:00

Honey Cider Carmelized Pork Belly a la Novelli Per Bravo

2010-01-13T21:39:00.000-08:00

Bravo finally posted the Slow Braised Honey and Cider Caramelized Pork Belly recipe. There are some differences from what was described on the season 1, episode 7 aired Chef Academy (for example- what happened to the cumin and bay leaves, when did the beef stock cube enter, only one star anise and now fennel seeds? I was wrong about the apple cider vinegar as it should have been just cider.) Now I have an excuse to do this improved recipe .

Bravo Link

•Course: Main Course
•Prep Time: 25 Minutes
•Total Time: Under 4 Hours
•Skill Level: Easy
•Cost: Moderate
Chef Academy, Season 1, Episode 9
Yield
4 Servings
Ingredients

•3.5 lb Organic pork belly, with rind removed but the fat on

•2 large white onions, peeled, halved and sliced

•Sea salt and freshly ground black pepper

Braising Liquor

•1 qt Good-quality dry cider

•5 oz Clear honey

•1 Beef stock cube

•1 Star anise

•1 teaspoon fennel seeds

•4 Sprigs fresh thyme

•Maldon Sea salt

Directions

1. In a frying pan, dry-fry the onions until caramelized.
2. Heat an ovenproof cast-iron pan. Season the pork belly and dry-fry on both sides, fat side first, until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3-5 minutes. (Most of the fat should have been released during this stage.)
3. Preheat the oven to 350°c.
4. Lay the onions on the pork fat residue in the ovenproof pan and cover with the pork belly.
5. In a bowl, combine all the ingredients for the braising liquor. Pour over the pork belly and cook in the preheated oven for 2 hours.
6. Occasionally remove from the oven and baste the pork with the reducing sauce, this will help to build up a lustrous glaze when finished.
7. Remove from the oven, lift the meat out of the pan to rest for 10 minutes and set aside. Remove the onions with a slotted spoon.
8. Carefully reduce the remaining liquor to the consistency of a sauce.
9. Serve with olive oil mashed potato

Notes
Instead of onions you can use large shallots or fennel

Pork Belly- Honey Cider Vinegar Carmelized a la Novelli

2010-01-10T17:59:00.000-08:00

After watching Season 1, episode 7 of Bravo's Chef Academy, I have been obsessed with the Honey Cider Vinegar Carmelized Pork Belly Chef Novelli demonstrated. Of all the meat dishes he presented in this epsiode, it was not used in the challenge nor was the recipe posted on the Bravo site.

With my mouth drooling over the presented entree, I searched all over for that same recipe. Couldn't find it on the internet, so I just used my intuitive skills, a long with the ingredients he used and I came up with what I think is a similar rendition of the recipe.

Ingredients listed on show:
Whole pork belly
Cumin
Star anise
onion
thyme
bay leaf
honey
cider vinegar

Oven was pre heated to 325 degrees. I believe the instructions given on the show stated the pork belly would be cooked in the oven for 1-2 hours. I actually cooked it for 90 minutes with dutch oven top on and then removed the top and cooked for an additional 10 minutes to get my oven back up to temp. I then turned off the oven and let the pork belly finish the carmelizing process. Don't open the oven during this last 30 minutes.

In addition to these ingredients, it appeared that the pork belly on the show had the meat side seasoned with salt and pepper.

I seasoned the belly with the salt, pepper and cumin. I didn't measure the amounts but relied on what looked like enough.

I then browned each side in a cast iron like dutch oven.

I added 4-5 sprigs of fresh thyme, 2-3 dry bay leaves (I didn't have fresh), one medium onion cut into big chunks, 4 star anise, about 1/2 cup honey and 1 cup apple cider vinegar.

The dutch oven was placed in the oven and cooked as described above. I did attempt to crisp the skin some using a blow torch. I abandoned that idea as it didn't add to the presentation.

I really loved the flavor of the carmelized applecider vinegar and honey. The texture of the pork belly was heavenly. I love that gooey fat and the seasonings flavored the meat just right for me. Served on a white corn tortilla, I was in heaven.

Addemdum 1-12-10:

The recipe was prepared on the final Episodes 8 and 9. There was a problem noted by the chefs which led two of the chefs to get into a heated argument. Apparently after one hour the pork belly did not have the correct color. Zoe suggested that all it needed was more time in the oven. The others disagreed with her. Later in the show they disclosed that they cooked the pork belly for 5 hours and it was Chef Novelli noted it was possibly over done. What I noticed is that in episode 7 the pork belly was cooked covered in the enamel on cast iron dut oven. However, in episode 8-9, it was started uncovered in the oven.

In this last episode, Chef Novelli stated that it should cook for 4 hours but I thought he said in epsiode 7 that it should cook 1-2 hours. I did get very good carmelization with my process. I suggest flexibility when cooking this and allow between 2 and 3 hours.

Happy New Year

2010-01-03T13:03:00.000-08:00

Smoked Brisket New Year Day

Pulled Pork New Year Day

Chicken New Year Day

Southern Greens New Year Day

Christmas Eve Spread in N.C.

Christmas Day Dinner in N.C.
Black Eyed Peas New Year Day

Gumbo New Years Day

See my Flickr site for a few photos taken around the holidays. These include foods from Chrtistmas Eve, Christmas Day and New Years day. There was a lot of eating going on for my family and friends.

Winter Holiday Food

I missed a few photo opportunities which included a smoked turkey for Christmas.

My Big Pig Ring

2010-01-02T13:35:00.000-08:00

Christmas present from my hubby. He knows my love for BBQ related stuff, being I am the pulled pork queen. Cubic Zirconium but oh sooo cute.

Hot Pink Thermapen

2009-12-12T14:49:00.001-08:00

Merry Christmas

Smoked versus Fried Turkey -Thanksgiving 2009

2009-11-27T18:21:00.000-08:00

This year I cooked two turkeys for Thanksgiving. They were both about 13 pounds each. I brined both using the brine solution. After the brine, they were both rinsed and patted dry to spend the night uncovered in the refrigerator. This to help achieve a crispier and less rubbery skin during the cooks.

Turkey fried using a Butterball Indoor Turkey Frryer

Turkey smoked in an 18 inch WSM bullet smoker

Thanksgiving morning, I first started the cooking process for the smoked turkey. I removed it from the refrigerator, injected it with a butter seasoning mixture in the breast and thighs. About a cup of injection went in. I then rubbed the outside of the bird with a butter, garlic, parsely gremolata with some added salt and cracked pepper. The bird went on the smoker at 0900. Water pan filled with water and fresh herbs from my garden- rosemary, oregano and thyme. Smoker temp 350 degrees. The temp on the smoker fluctuated from 300 to 350 degrees with lots of manual manipulations by me to maintain this temp. By 12:30 pm, the thigh temp hit 180ish and the breast was at 162. Pulled from smoker and rested til time to carve.

At noon, I turned on the Butterball Indoor Turkey Fryer for the 30 minutes it would take to reach 375 degrees. It was filled with 2 gallons of peanut oil. I previously tested the volume of the fryer using water to assure the oil would not overflow when the turkey was added. I removed the second turkey from the refrigerator and patted the inside to assure it was dry (minimizes splatter when added to fryer). I then made a seasoning mixture of salt, pepper, bay seasoning and garlic powder. This was sprinkled all over the turkey inside and out. I chose to not inject this bird and to not add any honey based or butter rubs to it as a means to not degrade the oil or cause it to burn. I then loaded the bird in the basket. At 13 pounds it did fit. I had my silicone gloves ready and a step stool. The stool so I could have better control when slowly lowering the bird into the hot oil and the gloves to keep hot spattering oil from burning my hands.. At 1:00 pm I started the cook. 52 minutes later the bird was ready. I slowly lifted it from the Indoor Fryer and placed the basket on a pan with a rack. I let it rest about 5 minutes before removing the bird from the basket. Some of the back skin did stick to the basket. That's ok because it could not be seen.

The taste test by my family. They loved them both. Each was moist, tender and perfectly cooked. The flavors were very similar dspite the different seasonings. One advantage went to the fried turkey for the skin texture, the other advantage went to the smoked turkey for the added smoky flavor. Overall they were both great in different ways.

Flickr Photo Set

Chicken Practice with Butterball Indoor Turkey Fryer

2009-11-24T10:14:00.000-08:00

My practice run was to fry a whole chicken this past weekend. It actually came out very good, moist meat and crisp skin. All I did was salt and pepper it inside the cavity and the skin. My hubby was very impressed. I won't be able do my turkey til Thanksgiving day. I will be using a turkey I will brine so the moist and tenderness coefficient will be increased. The practice run gave me confidence that this fryer will do the job.

A couple of things I learned is that it will take a good 30 minutes to reach 375 degree temp for the oil. Planning ahead that is no problem. I used 2 gallons of peanut oil. The cost of the oil alone was $23.00 from my local S&F. The oil is re-usable as I did not inject the chicken with anything that would burn during the cook or degrade the oil.

After frying, the basket containing the turkey/chicken was designed to be able to drip over the fryer. I don't recommend that because the bottom of the chicken was still submersed in oil. I recommend the basket be carefully removed from fryer and let the turkey drip over a pan with a rack to allow airflow. Remove the turkey from the basket as soon as possible to assure the skin stays crispy.

Advantage over outdoor turkey fryer is the ability to cook inside. You're still dealing with a lot of hot oil so be very cautious.

I like that the fryer is not extremely huge compared to some other fryers
I have seen in the market. This increases the probability that it will not be stored until the next holiday but instead will be used for frying or steaming other meals.

I'll post more later this week on how my turkey fares.

Multi-Tasking Butterball Indoor Electric Turkey Fryer

2009-11-18T19:10:00.000-08:00

I love the fall/winter holiday season. Food is the centerpiece for bringing family and friends together in celebration of the season and major holidays.

I am preparing dinner again this year. I planned my Thanksgiving menu around turkey and who isn't?. The decision then was how to prepare it- roast, fried or smoked. Actually I'm going to do two turkeys- one smoked and one fried. Why not, there are so many good sales on turkeys this week. In addition, I have a new gadget which boosts my confidence that I can safely fry a turkey and indoors.

With only one week before Thanksgiving, I am going to give this gadget a practice run this weekend by frying a whole chicken using the same technique for frying a turkey.

This is my new Masterbuilt Indoor Turkey Fryer. Though promoted as a turkey fryer, it actually is an extra large fryer, steamer, or even a boiler. The first thing I told my hubby is that I can now cook him whole large red snappers- Huachinango! Notice how this unit comfortably sits on my kitchen counter.
The cooking element accomodates oil or water. Turkey cooks for 4 minutes per pound at 375 degrees. Allow 35 minutes for oil to reach 375degrees though it will probably take less time.
The fryer basket is promoted as holding up to a 14 pound turkey or maybe the ingredients for a low country boil to feed maybe eight or just simply a whole fried chicken.
Only requires two gallons of oil to fry a turkey. Minimum of one gallon of oil for smaller cooks.
Convenient spout to drain oil from unit.

Look for my follow up on my chicken practice run.

Hot Pot with New Ingredients To Me- "Soul Pho"

2009-11-14T20:30:00.000-08:00

They say, "Sylvie, that sistah will cook anything". I present to you- Soul Pho, pronounced "soul fuh" or as I would say it soulful. Maybe a better name would be Pho Soul as in "for the soul" because this hot pot was comfort food full of fresh veggies, homemade broth, good protein and it brought a heartwarming vibe which soothed my inner being.

What made this sooo good was the labor and time intensive process of making the broths. Three sources which included simmering a whole chicken, simmering chicken feet and simmering beef tendons and combining the broths. These broths are combined in a Japanese Danabe Clay Hot Pot.

The recipe was "intuitive" to me. I just combined ingredients and amounts to suit what I had and my taste. Chicken chunks, thinly sliced ribeye, kale, spinach, mushrooms, onion, garlic, fresh sliced ginger, cabbage, parsley, julienned carrots and green onions. The chicken feet were used just because I saw them in the Asian grocery store and the beef tendon used as thats what I find is used in a number of Vietnamese Pho recipes. Soul Fusion combined these ingredients to make this wonderful meal.

Ziggy and the Mailman

2009-11-06T21:48:00.001-08:00

ad hoc at home - Crispy Braised Chicken Thighs

2009-11-06T19:50:00.000-08:00

I purchased the latest cookbook by Thomas Keller (of French Laundry fame), ad hoc at home. I am so excited to cook recipes from this book. The L.A. Times this past week featured an article on this new cookbook highlighting that these recipes are do-able at home and are not complicated master chef level or high dollar gadget needed recipes.

The first recipe I chose to do was Crispy Braised Chicken Thighs. The recipe can be found on page 30 of the cookbook. Due to copyright rules, I hesitate to include it in this post.

Why this recipe? Chicken thighs! Noted for being the more moist and better tasting part of the chicken plus I couldn't handle cooking another chicken thigh on the smoker or grill this week. Yes, thighs the preferred chicken part for BBQ comps. Braised was very appealing.

Fennel bulb sliced in 2 inch by 1/2 inch slices.

Recipe ingredients included, fresh thyme sprigs, garlic finely minced, chicken broeth, dry white wine, green olives, red pepper flakes, bay leaves, lemon zest strips, onions coarsely shopped, fennel bulb slices, flat leaf parsely for garnish.

chicken thighs, prepped with excess fat and skin removed.

thyme sprigs, lemon zest strips, bay leaves, red pepper flakes

onions and fennel strips

Chicken thighs browning. This is done prior to fennel and onion .

Brown chicken breast skin side and then sear meat side. Place on draining rack.

chicken thighs on draining rack.

Onions and fennel. Onions cooked til translucent.

Finished prep with chicken skin blow torched to crispness.

Happy Halloween

2009-10-30T18:23:00.000-07:00

Ziggy and I wish you all a happy and safe Halloween

A Quick Culinary Trip to the Mediterranean

2009-10-24T20:56:00.000-07:00

Naw, we didn't really go anywhere. I just felt like putting together a Mediterranean platter for dinner. Highlighting this meal was a lamb roast subtlely smoked on the grill to medium rare. Paired with my homemade Baba Ghanouj (grilled eggplant, tahini sauce, lemon juice, garlic and salt, Tzatziki Salad (greek yogurt, cucumber,garlic, mint, dill, lemon juice, olive oil and salt), lettuce and tomato salad, and pita bread.

See below Flickr link for additional photos.

Flickr photo set

Dinner

Tzatziki prep = greek yogurt 1 cup, 2-3 garlic cloves finely minced, 1-2 tbl fresh lemon juice, salt to taste, 1/2 cucmumber thinly sliced seeds removed, 1 tbl olive oil, 1 tbl mint leaves minced, 1 tbl dill or 1 tsp dried. Correct salt and lemon juice to taste.

Baba Ghanouj- two eggplants wrapped in foil and placed directly on hot coals. Rotate over coals every 3-4 minutes til all sides complete. Remove from foil and place over grate to cook another rotation of 3-4minutes per side.

Remove from grill and allow to cool to touch so you can remove the charred skin.

Process eggplant in food processor with 2 tbl tahini sauce, 2-3 minced garlic cloves, 1-2 tbl lemon juice, salt to taste.

Lamb Smoking on Grill. Goal is an internal temp of 120 for medium rare.

Medium Rare Lamb Roast

Lettuce and tomato salad

Four Q BBQ Team in the Top 10 at Viejas Comp

2009-10-18T13:21:00.000-07:00

It was a very exciting weekend as Four Q BBQ Team were back together again for the Fifth Annual Viejas BBQ Competition in Alpine, California.

We took a 6th place in chicken and a 5th place in brisket which landed us overall in 9th place out of 52 top notch teams. The judges were not so kind to us in pork ribs nor pork though in our humble opinion, our turn-ins for these two categories were also excellent.

See below for overall results and photos of our brisket, chicken and rib turn in boxes. I did not get a picture of the pork. Hopefully one of my teammates has one. Click on overall results/ranking photo for enlarged print.

Flickr Photos of Viejas Comp

Viejas BBQ Competition Oct 16-17 Promo

2009-10-12T09:26:00.000-07:00

Four Q BBQ Team will be competing this weekend at the Viejas Outlet Center. See the below link for a video describing what to expect at this event. (note: there is a quick advertisement before the BBQ segment plays).

To date there are 50 teams signed up to compete. With so many great cooking teams, placing anywhere in the top ten is an honor. Four Q plans to be at the top.

Smokin In The Park

Smoked Some Brisket and Pulled Pork Today

2009-09-27T16:28:00.000-07:00

My hubby made a special request for me to BBQ some meats for a hungry group of his co-workers. The initial request was for brisket but since I had to load the smoker, I decided to add some pork butt for pulled pork. This would also serve as a practice session in that my competition BBQ team will be competing October 16th and 17th at the Viejas Outlet Center in Alpine, California, Smokin' in the Park.

During competitions, pork butt/pulled pork is my primary meat to prepare while my other teamates (Four Q) prepare the other three meats (chicken, ribs and brisket). Preparing the brisket is a little outside my comfort zone, but I have watched it being prepared often enough by my teammate so I was good to go.

Sliced Brisket (flat and point). Taste was great.

Pork just before it was pulled/shredded

WSM For Smoking. The meats were loaded in the WSM and a temp between 225 and 250 was maintained. A combination of apple and cherry wood was used with charcoal briquettes.

Brisket nearly up to temp.

Brislet (top rack) Pork Butt (bottom rack). After about 11 hours, the meats reached temp and were removed from the smoker , wrapped in foil and allowed to rest for about an hour.

Four Q BBQ At Viejas 2009

2009-09-25T21:35:00.000-07:00

BBQ Comp

Four Q BBQ Team will be back together again at this competition in Alpine, California. Our last competition was in April 2009 and I have so missed being back. After being on the judging side, I am so so looking forward to hands on competing.

Yeh Man- Back From Jamaica

2009-09-12T22:43:00.000-07:00

Sylvie Walking On Water

Vacations are wonderful even when you are retired. Time away from the regular hum drum of the day to day routine are still necesary.

I spent seven nights in Jamaica with our friends, their daughters and my daughter. We had a wonderful time in an 'all inclusive' resort. Arise when you feel like it, spend time by the beach, away from the resort or poolside, very good food and bottomless glasses of whatever you are drinking. Buffet dining experiences or gourmet restaurants to dine in an atmosphere of gracious and customer friendly service. Your glass is never empty unless you let the staff know to only fill upon request.

When you feel guilty about the calories taken in, there is a fully equipped gym with personal training staff to assist you and some classes including spinning when occupancy allows. After burning the calories, you enjoy time in the spa which offers the usual treats plus five jacuzzi adventures with water temps from 104 degress to a cold well of 59 degrees mixed between a wet sauna and dry sauna, Swiss and rustic showers.

24 hour room service- 'all inclusive', theatre shows, disco and internet access if you need to keep in touch with the real world. Tired of being pampered then just retreat to your hotel room. Need more to occupy your busy schedule, contact your butler or your concierge- 'all inclusive'or add some excursions at varying additional rates. Do not fear the hotel shuttle to outside selective dance areas such as Margaritaville or just hang in the hotel bars for a wide assorment of mixed drinks or simply prime liqours and wines or beers. Room service is also available for booze delivery. I noticed a room having a large bottle of Grey Goose delivered or just utilize the mini bar in your room, fully stocked and 'all inclusive'.

More on food. Be it the breakfast, lunch or dinner buffet fully catered with any and all food fares you can imagine be it international or Jamaican, vegan or meat eater, heathy or gluttony. Other choice includes four gourmet restaurants serving, Italian, Surf and Turf, Japanese or simply all things Gourmet.

See my photos on Flickr for documentation of a great time had by all in our party. Links to photo set below.

Food

Accomodations

Adventures outside the hotel-

Happy Birthday

2009-08-23T22:17:00.000-07:00

Birthday's should always be celebrated. Today is that special day for a special person in my life.

I sought to create a very special dinner. As I entered the SM Seafood Market, I had no clue what I wanted to cook. Considerations included live crawfish but getting these babies without a pre-order is next to not especially on a Sunday. Possibly frozen and that was a no also. I decided on fresh oysters, head on Santa Barbara Shrimp and Skate wing. Do I know how to shuck an oyster? - No. Have I ever cooked Skate Wing? - No. But I have a son who graduated from the CIA. He knows.

Insult onto injury, I headed to Costco and got some King Crab legs and Mussels to steam. Note - this dinner is planned for two.

I tend to go overboard. I really never got use to cooking a meal without the out of nest kids. What I finally brought to the table included: fresh shucked oysters, steamed mussels with a lemon-garlic butter sauce, grilled head on shrimp, king crab legs, skate wings pan fried with a caper butter sauce and steamed broccoli rabewith a great white wine.

Flickr Photo Set

Table Top Cooking With Fantastic Family Friends

2009-08-08T22:17:00.000-07:00

Got a call from one of our dearest friend's newlywed son and wife who were visiting Los Angeles. They planned to come by today for a short visit. There are no short visits when you come by our house. G called them and said I was going to prepare dinner and they were ok with it.

Dinner turned into a Shabu Shabu style meal with an added table top grill. Fresh vegetables (spinach, zucchini, raddish, sugar snap peas) with thinly sliced pork, beef and chicken plus marinated beef and chicken with enoki mushrooms and to drink- lemongrass tea.

See You later Tony C

2009-07-25T23:54:00.000-07:00

My son is headed back to New York from a summer break to complete his studies in the BPS program at the Culinary Institute of America in Hyde Park. He insisted on taking his car and thus a cross country adventure. This is a 2800 plus mile drive. We put together a GPS unit,maps,Map Quest and AAA mapped out directions for him along with snacks, water and a general care package to support the trip.

Smoked Pork Chops Buckboard Bacon Cured

2009-07-17T20:35:00.000-07:00

Nearly two years ago I posted a Buckboard Bacon Cured Pork Loin prepared during the Thanksgiving holidays which expectedly resulted in slices of pork remniscent of Canadian Bacon. The picture link to that process can be found here.

Last week I began curing some bone in pork chops. The 10 day process being complete, I decided to smoke the pork chops on a 22 inch Weber kettle versus my WSM. Hi Mountain Buckbacon directions suggest smoking the meat to an internal temp of 140 degress. For the Canadian Style Bacon I followed the directions knowing these slices would be further cooked. For the pork chops, I smoked them to an internal temp of 160.

A special meal my mother use to prepare was smoked pork chops. She didn't bother with smoking the meat. She instead purchased these from the local grocery store of the times. The chops as purchased were thin compared to the chops I cured (1/2 to 3/4 inch thick). None the less, my chops brought back those remembrances. They had a smokey flavor, tender and moist. Yum.

P.S. I got my camera battery recharger replacement. Yippee.

I Miss My Camera

2009-07-12T20:11:00.000-07:00

I lost the battery recharger for my camera. This had to happen over a week where I cooked a number of very good meals. The good thing is that I did order online a new battery charger. The not so good part is that I won't get it until later this coming week. Just venting. I miss my camera.

I am also trying to get into Twitter. I am @sylvie1950 in case you are interested in my random status reports.

Four Q BBQ Teammate Making it Big With Fresh and Easy

2009-07-01T20:04:00.000-07:00

My teammate was recently hired by Fresh and Easy to promote grilling and products from Fresh and Easy. Below is a press release promoting Big Mista as the grilling expert that he is. He is also reknowned for his BBQ and smoking good meat.

The press release offers some grilling tips which will come in handy for your backyard cooking over the 4th of July weekend.

BIG MISTA HELPS GET YOUR GRILL ON

Fresh & Easy partners with award-winning grilling expert to offer tips for the perfect BBQ

EL SEGUNDO, Calif. – Fresh & Easy Neighborhood Market is partnering with grilling expert “Big Mista” to share tips for this 4th of July holiday. Neil Strawder, also known as Big Mista, is a Long Beach, California-based grill expert who is sharing some of his award-winning barbecue secrets to impress family and friends at the upcoming cookouts.

“Anyone can put a piece a meat on a grill,” says Big Mista. “But if you want that tender, melt in your mouth flavor, there are a few simple techniques that will guarantee a delicious barbecue.”

Grill – Buying an expensive grill will not make your barbecued food taste better. Find a kettle grill at a local supply or hardware store for less than $50. This classic grill distributes heat more evenly and when the lid is on, it holds in the flavor-enhancing smoke from the grease or smoking wood added to the charcoal fire.

Fire Management – You don’t need a big fire to barbecue. Use 15 coals for chicken and 20 coals for steaks and burgers. Never use lighter fluid as it leaves a chemical taste on the meat. The secret to a great barbecue is a chimney grill starter, which is a tool to heat the coals that is also available at supply or hardware stores. Place the coals on the top chamber and place newspaper on the bottom chamber. Light the newspaper with a match and in fifteen minutes the coals are ready to use.

Coal Placement – Place all coals on one side of the grill. Slow cook the meat with the indirect heat on the opposite side of the grill. Then crisp the skin with the direct heat. This allows for meat to cook thoroughly, preventing a burnt outside and a raw inside.

Wood Chips – Add hickory, apple-wood, cherry-wood or mesquite-wood chips to the coals to infuse flavors into the meat. Wrap a hand-full of wood chips in foil, poke holes through the tent and place it on top of the coals.

5. Brine – To get chicken as tender and juicy as possible, Big Mista recommends soaking it in

brine which is made up of:

1/2 cup salt

1/2cup brown sugar

1 tablespoon allspice

2 tablespoons garlic powder

1/2 gallon of water

Put all ingredients in a large plastic bag or a 16-quart pot and soak chicken for up to four hours in the refrigerator. Discard the brine and then rinse the chicken, pat dry with paper towels, and rub it with a flavorful marinade.

Savory Rub – A basic rub that can be used on any type of meat with great results is created by combining the following ingredients:
4 parts kosher salt
4 parts garlic powder
2 parts black pepper
1 part cayenne

Pineapple Coleslaw – Big Mista is sharing the recipe to his very popular side dish that compliments any barbecued meat. This pineapple coleslaw is a guaranteed hit at cookouts.
1 bag pre-shredded cabbage
1 can crushed pineapple
1/2 cup apple cider vinegar
2 tsp salt
2 tsp black pepper
1/4 cup brown sugar

Pour the juice from pineapple into a bowl. Add the vinegar, salt, pepper and sugar. Mix and set aside. This is the dressing. Put the pineapple in a large bowl with the cabbage. Pour in the dressing and toss well.

When it comes to getting your grilling meats and sides, Fresh & Easy has you covered. A few customer favorites include:

fresh&easy Grill Pack - over 4½ pounds of quarter-pound beef patties, chili-seasoned chicken thighs or drumsticks and Italian pork sausages $5.99*
Buxted Pork Spare Ribs $1.59/lb*
fresh&easy BBQ Macaroni Salad $3.99/30oz*
Taurino Beer $12.99 for two 12 pack bottles*
fresh&easy 9” Apple Pie $3.99 each*

*Promotional prices valid from July 1st through July 7th while supplies last. Promotional price for Taurino beer is valid when purchasing multiples of two.

About Neil Strawder, a.k.a. Big Mista

Seasoned griller, Neil Strawder, a.k.a. Big Mista, has been competing in California barbecue festivals since 2005. He has won numerous awards for perfecting his briskets, pulled-pork and ribs. His catering business, Bigmista’s Barbecue, has had a following at Farmer’s Markets around Los Angeles County. To contact Neil Strawder, visit his Web site http://bigmista.com.

About Fresh & Easy Neighborhood Market

At roughly 10,000 square feet, Fresh & Easy markets are smaller than the typical supermarket to give customers a faster, easier shopping experience. In addition to fresh, high-quality prepared meals and produce, Fresh & Easy offers everyone’s favorite national brand products and household items, all at budget prices. More information regarding Fresh & Easy Neighborhood Market can be found at www.freshandeasy.com/blog.

# # #

--
Bigmista's Barbecue Catering
Real. Good. Meat.
http://www.bigmista.com
bbq@bigmista.com
562-423-4BIG ph.
562-608-8498 fax

Anniversary Celebration At Melisse, Santa Monica, CA

2009-06-23T19:42:00.000-07:00

Last week G and I celebrated our 27th wedding anniversary. My choice was to dine at the reknowned French restaurant, Melisse in Santa Monica, CA.

I will only say this meal was exceptional and the service was fantastic. If you are looking for a place to celebrate a special event and cost is no issue, I highly recommend Melisse.

See the link for my Flickr photos Melisse photo slideshow or Facebook
photo album. The Facebook photos include a description of each course but may not be visible if you aren't my Facebook friend/family.

Melisse

Another Try at BBQ Chicken Thighs with MUGs BBQ Sauce

2009-06-21T21:36:00.000-07:00

Tangy, sweet, and a hint of citrus, this sauce offers tastes equivalent to anything store bought. However, I offer one suggestion. Feel free to not add the liquid smoke if you are are going to smoke your meats with actual wood. I'm a purist and feel this is not needed for wood smoked flavor. For a smoked flavor on oven cooked or grilled meats, then ok.

With my Brew B Que Pack at hand compliments of MUGs Root Beer, I made the Southern Specialty BBQ sauce with the root beer as the special ingredient. The recipe for the BBQ sauce was previously posted at this link- MUGs.

Trying Out A New BBQ Sauce Recipe This Weekend

2009-06-18T21:56:00.000-07:00

Stay tuned for how Mugs Rootbeer and these ingredients will come together for your backyard BBQ grillin and chillin events this summer.

MUG Root Beer
Southern Specialty Barbecue Sauce

1 cup MUG¨ Root Beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon mild-flavored (light) molasses
1 teaspoon liquid smoke
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions:
Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)

Recipe provided by MUG Root Beer. I haven't made it yet, but others who have describe it as having a "mild tangy" flavor.

Whole Hog in South Carolina

2009-06-10T09:50:00.000-07:00

I saw this link to a story published 6-0-09 in the New York Times and I found it very interesting. Thought I'd share with all of you. Featuring Scott's BBQ in South Carolina.

The Whole Hog

Also see the article wriiten the Dining and Wine section of
the New York Times 6-9-09.

Pig, Smoke, Pit: This Food is Seriously Slow (in a very good way)

Memorial Day Cook

2009-05-25T18:48:00.000-07:00

Veggies including sweet potato slices and brussel sprouts

Mango-Avocado Salsa with jalapenos, lime juice and cilantro

Brisket Flats being prepared for smoking. Flats are usually not used for smoking due to their small size and potential to dry out before reaching a temp of 195. I decided to use two flats with bacon in between and also a pork belly smoking on grate above to assist in keeping it moist.

After 9 hours smoking at a temp between 250-275 degrees with apple wood and charcoal, the finished brisket.

Pork belly after a 9 hour smoke.

Sliced brisket. Moist, flavorful and with a nice smoke ring.

May 19, 2009

2009-05-19T21:27:00.000-07:00

Hello Blogspot world.
I am still here.
Send me a comment to show your love.
Sylvie

BBQ Competitions- Kristie's Foundation

2009-05-10T20:18:00.000-07:00

2008 People's Choice Champions

"6th in ribs"

This weekend Four Q BBQ Team competed at the Kristie's Foundation- (formerly known as Wishland)charitable competition. Lots of money was raised to benefit children who are in need of hospice assistance for siginicant medical needs.

33 teams participated in this event. Though our results were not what we hoped for, we did receive a 6th place in pork ribs. I prepared the chicken and pulled pork entries which received a midddle of the pack rating from the judges though still very good in taste, texture and appearance per all the volunteers at our booth and those purchasing samples.

People's choice is dependent on both very good BBQ and a strong cheerleading group. Our People's Choice rating suffered primarily because we were missing a primary team member with an ability to fire up the crowd (missed you Survival Gourmet).

See my slide show on Flickr for phtos of the event.

Stagecoach 2009

2009-04-28T20:24:00.000-07:00

'Pin the Nipples on the Pig'

Four Q competed in this years event. One of the awards was for Best in Show where we took 1st place out of 60 teams. Voting was done by the public and our success was primarily a result of the above game we offered with team participation and crowd participation.

We also took 2nd place in People's Choice for best tasting Que and 7th place for Best Decorated booth. In the certified judging competitions, we placed in the top 10 for both pulled pork and ribs during Saturday's event and not so well on Sunday where overall we were in the middle of the pack of 60.

Four Q Site

Sylvie

Pin the Nipples on the Pig Game

The L.A. Times also covered this event. Click here. Our Pin the Nipples on the Pig game made the picture photo album in addition to our head cook Neil.

More from the L.A. Times.

Thank You SM-UCLA Pharmacy Staff

2009-04-18T22:21:00.000-07:00

I am now officially retired from my position as Assistant Director of Pharmacy Services at SM-UCLA Medical Center. Though I have been off since mid February using vacation time, April 3rd marked the last day on payroll.

My staff organized a retirement party at a local restaurant in Brentwood, California. We talked about current affairs, we speculated on what changes were coming and we just had a good time together. After a nice dinner I was presented with a number of wonderful, very me gifts and tokens of appreciation. They know my love of BBQ and cooking.

An All-Clad BBQ set,cast iron BBQ basting pot, plants, generous gift certificate, ceramic gourmet bowl,special apron noting me as the Dr of BBQ, silicon pot holders and card with special wishes and tributes from my staff.

I will always remember our special times and pray you get the help you need.

Thank you so much,

Sylvia

Stagecoach Music Festival and BBQ Competition 2009

2009-04-16T21:13:00.000-07:00

April 25th and 26th, Four Q BBQ Team will once again be competing in California's largest BBQ competition at the Stagecoach Country Music Festival in Indio California.

This event includes three separate competitions. Two on Saturday, April 25th and one on Sunday, April 26th. This will be like the marathon of all BBQ competitions. Despite the hardwork in high desert temperatures, we are looking forward to this.

Happy Easter 2009

2009-04-12T22:11:00.001-07:00

From Ziggy and Me

Hesperia BBQ Competition April 4th, 2009

2009-04-05T21:30:00.000-07:00

Four Q BBQ Team competed in Hesperia, California with 28 other teams. It was not our most successful comp with only a 4th in ribs and an 11th in chicken, but we had a ball.

We arrived Friday with high winds and cold temps. Our only saving grace was the fire pit we constructed from one of the pits, down jackets, gloves and funny stories told around the pit. Saturday was great. The temps were very nice and the winds left us alone.

To show how great a time we have at these events, see the attached video courtesy of Dean Olsen.

Garden 2009

2009-03-23T17:01:00.000-07:00

Week 1- Tomatoes, Jalapenos, Cilantro, Oregano, Parsley

Experimenting With Spheres

2009-03-08T10:51:00.000-07:00

I decided to see if I could recreate and even just experiment with making some flavorful spheres using molecular gastronomy. I used one of the recipes by Andi Phillips for Green Onion, Ginger, Sake Caviar as a base to make my rendition of Green Onion, Ginger, Jalapeno Caviar.

My substitutions were water instead of sake because all I had was some very good sake and I didn't want to waste it in case this didn't come out like I hoped. I also added a whole sliced jalapeno and some fresh cilantro leaves to the veggies. The salt was also adjusted at the end for a total of 1 tsp.

I successfully created some spheres with a bit of heat and some flavor. I made some caviar size and others an olive size. The sake probably would have added a another layer of taste missing in my adaptation. I didn't have a fancy way to serve them so my hubby and I just added the 'caviar' to our salads. It made for great conversation and didn't take anything away from the salad.

I will be making more spheres in the future. It was fun.

Green Onion, Ginger, Sake “Caviar”

1 T calcium chloride
5 cups water

6 ounces green onion, green part only
2 ounces peeled ginger, thinly sliced
(added 1 jalapeno thinly sliced)
(added a few sprigs of cilantro)
2 1/2 cups sake (substituted 2 1/2 cups water)
1 ½ t sodium alginate
½ t salt (added additional 1/2 tsp salt)

In a medium bowl, dissolve the calcium chloride in the 5 cups of water. Set aside for later use.

In a 2 qt saucepan combine ginger, onions, & sake. Bring to a rolling boil. Simmer on low for 10 minutes. Remove from heat. Run mixture through the food processor until the vegetables are liquefied. This may need to be done in 2 batches if using a home style food processor. Strain solid matter out of liquid and discard. Measure 3 ¼ cups of the liquid and return it to the 2 quart saucepan. Bring it back up to a simmer. Dump in the sodium alginate all at once. Turn heat to low and whisk vigorously over low heat for one minute. Run the mixture through a sieve. Stir in salt. Transfer mixture to a squeeze bottle. Drop about 200 pearl sized drops into the calcium chloride bath at a time. Allow the pearls to sit in the bath for 1 minute. In order to strain pearls while retaining bath solution for further use, have another medium bowl at hand. Pour bath & pearls into a strainer positioned over the 2nd bowl. Rinse the pearls under cold running water. Transfer pearls to a sieve positioned over a 3rd bowl to drain for later use. Repeat jelling process until all of the alginate mixture is used. Discard bath water when jelling process is complete.

Sea Urchin, Jalapeno and Yuzu

2009-03-03T15:17:00.000-08:00

While shopping in a local Japanese Market, Marukai located in Gardena I came across a package of Uni(Sea Urchin roe/gonads) in their fresh seafood section. Visits to my favorite Sushi bar often results in me ordering something Uni and at a pretty good price. These at Marukai were $6.98 for a 2 ounce tray and I couldn't pass that up. Now, what could I do with it? I found the below recipe on the Martha Stewart web site and today, this was my lunch treat. I didn't have Yuzu, so the next best thing was some fresh lemon juice* as a substitute. I used sour dough bread. Yea, this meal packed lots of calories and fat, but who is counting (today)?

Sea Urchin, Jalapeno and Yuzu*

Ingredients
Serves 2.

8 (1 1/2-by-1-inch) pieces black, rye, or sourdough bread
Butter
2 tablespoons cornstarch
1 cup yuzu juice
8 to 16 pieces sea urchin
1 small jalapeno, thinly sliced crosswise
Maldon sea salt
Directions
1.Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.
2.In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.
3.Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.
First published February 2008

This recipe for sea urchin with jalapeno and yuzu is courtesy of chef Gregory Brainin as published on the Martha Stewart web site.

KCBS BBQ Judging Class

2009-03-03T11:04:00.000-08:00

If you ever wanted to learn more about BBQ and the skills involved in being a KCBS BBQ Judge, here's your chance! This class will be held on March 21, 2009 at Throwback's Sports Bar in Anaheim, CA.

Quen for Kids

At this class, you will receive instruction in KCBS* scoring, procedures, allowed and disallowed display techniques, 2009 new rules, and actually score competition entries in all four KCBS categories. After scoring each meat, scores will be discussed and you’ll receive feed back that will help you to more systematically score entries. If you are a new competitor, you’ll get some real insights into what constitutes a winning entry in the judges’ eyes.

Even though I have been competing since April 2006, I still feel this class will help me in future competitions. I plan to take this class and encourage anyone else with an interest in judging or competing to attend. The cost is $75 for non KCBS members (includeds membership) and $40 for KCBS members.

*KCBS = Kansas City Barbeque Society

In addition, stay tuned for the 2nd Annual "Quen For Kids" BBQ cookoff sponsored by Kristie's Foundation coming May 9th. Completion of the March 21st judging class will make you eligible to apply to be a judge at the May 9th competition event (see flyer below). More information on this event can be found at Quen for Kids.

Molecular Gastronomy

2009-03-01T16:54:00.000-08:00

I recently went to a Molecular Gastronomy demonstration at my favorite restaurant supply store, Surfas. The recipes presented can be viewed on this link to Surfas. Sperification was the process that most intrigued me. Simply adding sodium alginate to a liquid such as pureed mango along with other liquid to arrive at the consistency and taste you want, filter out solids and then dripping into a bowl of calcium chloride results in the sodium alginate and calcium reaction to form a film around the liquid and thus a sphere. The sphere is filled with still liquid flavor you prepared. The reverse process is used for foods rich in calcium where you actually drizzle these in a sodium alginate bath. I am oversimplifying the process.

Spheres can be made in varying sizes (caviar looking to olive size or larger).

My interest in this was stimulated by a recent FoodTV demonstration by El Bulli chef, Ferran Adrian. The Youtube video is attached. The process used in this video is what was described as a reverse process by the chef providing the demonstration at Surfas. The process involves using very good olives, puree and filter them, the step missing from the video is what Ferran adds to the already calcium rich olives before forming the spheres. This is described in his book, A Day At El Bulli. It does include adding calcium to the olive puree with a thickener and then dipping the olive mixture in an alginate bath.

An Olive Made From an Olive

Other recipes using moleculary gastonomy can be viewed at this Surfas link. Select those added 3/2/09 for specific recipes addressed at the 2-28-09 Surfas demonstration.

Spanish Style Cocido Soul Fusion Style

2009-02-24T14:41:00.000-08:00

Spanish Style Cocido- Soul Fusion Style

Cocido has been described as one of the national meals of Spain. It is a very hearty but basic meal prepared using some ingredients like chorizo, hamhocks, ham, chicken, beef, pork, etc., all simmered to make a deep rich broth along with some herbs, spices, chickpeas, cabbage, etc. Basically as many cooks as there are is how many different recipes you have for this meal.

The first time I saw a recipe for Cocido was in 1996. Emeril prepared this dish on one of his shows. I believe I copied the recipe from the Food TV internet file. I tried to search for it today but was unable to find it on FoodTV nor his own web page. Anyway, I still have my copy and though I use it as a base to remind me how to prepare the dish, I don't follow the recipe. I don't have quatities, just used my own barometer on how much I felt like adding of any ingredient.

Turkey carcus simmering to make broth. This turkey was frozen after a holiday dinner. I slowly simmered it to extract all the flavor from the bones and until the turkey fell off the bones. The bones were discarded.

Meats defrosting. This is a good example of meal that can be made from meats you may have stocked in your freezer. I used some italian sausage, holiday ham, chicken, flank steak sliced, sliced pork loin, kielbasa, and turkey from carcus.

Sliced Yellow Onions (1 large)

Minced Garlic (4-5 cloves)

Simmering meats, garlic, onion and spices to taste (red pepper flakes, bay leaf, salt, pepper)

Meats are removed from liquid.

Broth is strained and refrigerated overnight to congeal fats which are removed and discarded to make less fatty broth.

Shrimp, onions and garlic.

I also decided to make an additional side which could be added to the final presentation. I took fingerling potatoes which had been previously coOked and mixed this with shrimp, more garlic and sliced onions. This was sauteed and placed to the side.

I sliced some fresh green onions, cilantro and lemons for condiments. This is not a usal presentation for cocido, but is my Soul Fusion touch. This I took from presentation of soups such as Pho or even a gumbo presentation.

It was my intent that each diner would add what meats he/she wanted to a bowl. The shrimp and potatoes were also an option. the broth is added to the bowl and all is heated. Cilantro, green onions and juice from a lemon wedge could be added prior to eating.

Bon Appetit.

BBQ Spaghetti

2009-02-20T19:01:00.000-08:00

With a refrigerator full of my smoked pulled pork and an invitation to a party, I decided to put together my version of BBQ spaghetti as a pot luck item. Such a simple preparation and use of competiton level pulled pork plus my own BBQ sauce, spagehtti, onion, garlic and some added seasonings.

Starting with 4 cloves of freshly minced garlic and one very large yellow onion diced.

8 ounces of frozen pulled pork was removed from freezer to thaw. Approximately 2 cups special recipe bbq sauce and 1 1/2cups tomato sauce (not pictured).

The onions were sauted in olive oil til softened and then the minced garlic was added. This mixture was sauteed for another 1-2 minutes.

The tomato sauce was added to this mixure plus about a half cup of water. Also added was 1 tablesppon dried parsely, 1/2 tsp red pepper flakes, 1 tsp coarsely ground black pepper and salt to taste.

The pulled pork is added and the mixture left to simmer for about 5 minutes.

The BBQ sauce is added and the mixture simmers for another 5 minutes.

The sauce is added to the cooked spaghetti and is ready to serve.

I felt the result was very good though the bbq sauce was a little sweet, I only hope the party guests enjoy.

My New Toys

2009-02-14T12:04:00.001-08:00

My BBQ Team- Four Q, will be competing in a number of events in 2009. Kristie's Place-Wishland May 9th and Stagecoach Country Music Festivsl April 25th and 26th. A number of other contests are also planned, however these two events will require a bit more equipment and tools of the trade.

Weber recently released a 22.5 inch WSM (Weber Smoky Mountain) smoker which I figured would meet my needs for pumping out lots of pulled pork. I could easily fit 8-10 pork shoulders in this baby compared to my 18.5 WSM which has a capacity of only 4. Didn't take much to convince me to buy this smoker. It meets my needs for ease of transport and I can lift the individual pieces by myself.

This smoker is in demand across the country. Amazon orders take 1 1/2 to 2 months to ship. I ordered mine in early January. My order indicated that it would ship sometime around the end of February to the end of March. I received it early (this past week) and I noticed a number of folks on the web indicated their's also arrived this past week. You can get an idea of it's size compared to my two 18.5 inch WSMs in the photos.

My urge to shop didn't end with the WSM. I'm doing my part for the economy. I found out at our last competition in Palm Desert that I didn't have the right tools to cook the chicken entry the way I felt was most competitive. One of our other team members usually does the chicken but he is intermittently available this year. I don't have a portable grill, so of course I went out and bought the 22.5 inch One Touch Weber Gold kettle. It's such a pretty blue.

Now to practicing with these new additions. I see a lot of "Q" in my future.

Time For Me

2009-02-11T20:40:00.000-08:00

Over the last couple of weeks my hubby and I made the decision that I finally must retire from my full time good paying job. Yes, in this day and age of recession, many jobs lost and an uncertain economy, I am choosing to join the ranks of the unemployed. I do have a good retirement plan, so I will continue to have an income. More important than the income is that I will have time for me and be free of the stress that comes with management positions, dealing with upper management and all along trying to be the advocate and voice of your staff to assure their needs are represented.

What are you gonna do Sylvie now that you have all of this free time coming? I'm going to clean out my closets!

First Dance- At Last

2009-01-21T14:46:00.000-08:00

We Are One! Inauguration Video

2009-01-21T08:21:00.000-08:00

This video is what I experienced around me during the inaugural oath of office on the mall in Washington DC. We arrived at this site on the mall around 5:30am. It was very cold (around 20 degrees) and all I had was some handwarmers in my gloves, cap, scarf, thermo undies, layered clothing and my trusty down jacket. Some very nice ladies who laid their blankets next to where I sat on the cold ground allowed me to huddle with them and share the blankets they had along with their warm personalities. For the next 5 hours we passed the time away exercising, singing, dancing and just being supportive. (Thank you all).

I was fortunate to meet a great group of people around me who made this experience all the better as we supported each other during the cold frigid morning and through a momentous occassion. I also met folks from all over the country and some also from areas near me (Redondo Beach and Hermosa Beach).

Please also see my Flickr Set of Inauguration for more photos and unedited video.

January 19,2009 Washington DC National Mall

2009-01-19T15:15:00.001-08:00

One day before Barack Obama becomes the 44th president- We Are one.

Sylvie Is In DC Ior Inauguration Events 2009

2009-01-18T17:55:00.000-08:00

Yes, I'm in the midst of witnessing the historic events leading to the inauguration of Barack Obama, the 44th president of the United States of America. See my Flickr photos of events leading to the inauguration.

Inauguration 2009

I have been overwhelmed with how wonderful it has been to be amongst the millions of Americans who have ventured to Washington DC to witness this event.

We Are One

Happy New Year 2009

2009-01-06T20:54:00.000-08:00

My, how the years just seem to fly by. I am moving into my 4th year of blogging and still loving it. I wish you all another great year in food. I did do some cooking this past month and look forward to many more big cooks.

In 2009 my BBQ team, Four Q will continue to compete in varying events in the Southern California area. I'll keep you posted on these events. Maybe even some of you will come on out to see us.

My 2008 holiday photos can be viewed on my flickr site. See links below.

Happy New Year

Christmas

New Year

Smoked Meats

Holiday Cooking

2008-12-29T19:33:00.000-08:00

It has been a busy holiday season for me. This has been one of the few years that I have worked at my day job through Christmas and New Years without taking significant vacation/holiday time off. Still I have been busy in the kitchen making my usual holiday treats and some other not so holiday fares.

Additional Christmas cookies filled with "Hope' for 2009.

G has also been very busy at work along with his staff. He requested I smoke some ribs for them. I smoked 7 racks on my WSM for them. Enjoy guys.

These are the spares cut St. Louis style. I also did some baby backs. The only thing they were missing was some of my Four Q team members special sauce.

Just to be different, I prepared a table top cooking meal of sliced beef, chicken, short ribs, seafood (scallops and shrimp)and veggies.

Chile! Four Q will be competing in a Palm Desert Competition in February. We have an option to also do a chile cookoff. Not sure if I have the right stuff, so this was my first practice. Actually turned out quite tasty. Lesson learned includes leave out the sugar and add more heat. No beans in this chile.

Cookie ornamemts on my Christmas tree. Secret- the cookies were made last year and the year before. Stored in an airtight container, the colors still look great. I wouldn't eat these but for ornaments, fantastic.

Another 22 pound vertically smoked turkey for Christmas dinner. Came out just as good as the one I smoked for Thanksgiving. A technique I am going to keep.

Happy Holidays to you all. Hope and change are coming in 2009. Hang in there, it is going to get better.

Always,

Sylvie

Christmas 2008- Getting Ready

2008-12-21T21:43:00.000-08:00

Cookies Galore

Thanksgiving Meal 2008

2008-11-30T22:14:00.000-08:00

My menu doesn't diviate very much primarily because my family has expectations that the holiday meal should be as it has always been. I can add a few more entrees but can never take away the standards. This Thanksgiving the standards included turkey and dressing, mac and cheese, corn pudding, greens and yams. I added monkey bread, brussel sprouts, cauliflower mash and a rack of pork.

Just a few pictures of our holiday meal.

Thanksgiving 2008

2008-11-30T10:11:00.000-08:00

Happy belated Thanksgiving to all of you. Once again, my family had a lovely day eating more than we should have. I did all the cooking except for desserts.

Forgive me for not posting. I have been trying to upload my photos since Thursday night, but for some reason Blogger and Flickr are not cooperating.

I'll keep trying.

Gumbo- Free Style

2008-11-10T19:22:00.000-08:00

A couple of weekends ago I was rumaging through my freezer. I found a ham bone left from some holiday. My goal was to develope a meal around this ham bone. I took it out of the freezer to thaw and went off to do my weekend chores.

First I had a hair salon appointment. En route it hit me...make a gumbo. While waiting for my always behind stylist, I wrote out a listing of things I needed to make this gumbo. This included shrimp, andouille sausage, crab, chicken, celery, onion, bell pepper, minced garlic, salt, pepper, creole seasoning, flour, vegetable oil, shrimp stock, chikcen stock, green onion, okra, file powder, rice and whatever else was in my refrigerator.

I purchased a package of Trader Joes seafood blend with shrimp, scallops and calamari plus a package of frozen shrimp, and turkey andouille sausage. I had some chicken wings which I cut into wings, drummettes and tips.

I started out with my ham bone to develop a stock- simply simmer in some water.

I then took my time to develope a rich dark roux made from 1/2 part each of vegetable oil and flour, slowly browned to a dark mahognany color. Lots of care not to burn the roux.

Trinity- Onion, bell pepper and celery. No specific amounts. I diced one whole medium sized onion, 1 green bell pepper and 3 stalks of celery.

Add trinity to the rich mahogandy roux and cook to vegetables are slightly limp. I then added the simmering ham broth.

Red Pepper and Bay Leaf- I think next time I'll cut back on the red pepper. The creole seasoning I used also had cayenne in it which resulted in a spicy gumbo. G and I loved it, but the faint at heart for heat would have a problem.

Chicken Wings- cut into drummette, wing and tip. I did add the tips to gumbo to better flavor the broth.

Sliced Andouille Sausage, tomato sauce and diced tomato was added and the gumbo simmered for about an hour.

I browned the okra in a separate skillet with a little oil, salt and pepper. This to minimize the slim from the okra. Some like the slimmy effect to thicken the gumbo but I don't. I do like okra though.

The okra, and seafood were added last. This simmered for about another 20 minutes.

Something I learned from my son was to concentrate the gumbo broth. I took about 4 cups of the broth (actually already gravy like) and reduced it to 2 cups. This was added back to the gumbo. I adjusted the seasoning with a little salt and pepper.

Serve over rice with a sprinkling of file powder and cut green onions.