Bigmista's Barbecue empire - latimes.com

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

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

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

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)

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.