Monday, May 3, 2010
The first ever Genoa Cowboy Poetry & Music Festival was great. The Best Barbeque Catering Company provided the food for the VIP reception for 300 guests. The menu was Santa Maria style tri tip & chicken, rosemary shrimp and grilled vegetables. The tri tip & shrimp went first and the Genoa town manager along with the art gallery owner and guests were very happy with all the work The Best Barbeque Catering Company crew put in. We hope to do more work for the town of Genoa as well as some of the guests at the event.
Monday, April 26, 2010
The Big Green Egg
Before I get to far along with this blog I need to mention the single best grill I have used, The Big Green Egg... Having grilled on just about everything from a camp fire to a brick oven to a top of the line gas grill. Please check out their website at http://www.biggreenegg.com/
I met them at Atlanta Motor Speedway last fall and they were gracious enough to let me use one while cooking for some of the NASCAR Sprint Cups teams last season. I am still learning to use the egg to its fullest, but so far I have not grilled, smoked, baked or just plain wowed as many with so little as I have with The Egg. You can find out about the egg and get recipes on the website. I will be talking more about The Big Green Egg later, but for now trust me this thing is AWESOME....
The following is from their website.
The Big Green Egg is the World's Best Smoker and Grill, giving it unmatched cooking flexibility. Whether you want to tackle high temperature, quick searing for the perfect rare steak, cook a whole chicken at a more moderate temperature, or tenderize a low-and-slow ten-hour brisket, you just can't beat the EGG® when it comes to effortless cooking and sensational eating.Grilling refers to cooking foods at moderate to high temperatures for a relatively short period of time. This involves starting with temperatures sufficiently hot to sear the steaks, chops and vegetables and then cooking them briefly. Overcooking can result in dry, not-very-flavorful foods. The EGG can readily reach and maintain 750°F to ensure steakhouse searing. However, the EGG easily maintains 300° to 400°F range temperatures for foods that require more gentle cooking or a long cooking time.Successful smoking utilizes a combination of smoldering wood and low temperatures. Temperatures in the 200° to 275°F range are perfect for smoking. The thick ceramic walls of the EGG insulate and hold the heat so well that these temperatures are easily maintained for several hours without making any adjustments once the temperature has stabilized. Using our Natural Lump Charcoal to fuel the EGG, it is easy to cook for 24 hours straight without having to replenish the charcoal. If you mix well-soaked wood smoking chips in with the charcoal when you load the EGG, it will be possible to smoke your favorite barbecued food literally around the clock to tenderize it and develop the smoky flavor that has become so popular today. For more information on smoking woods.
I met them at Atlanta Motor Speedway last fall and they were gracious enough to let me use one while cooking for some of the NASCAR Sprint Cups teams last season. I am still learning to use the egg to its fullest, but so far I have not grilled, smoked, baked or just plain wowed as many with so little as I have with The Egg. You can find out about the egg and get recipes on the website. I will be talking more about The Big Green Egg later, but for now trust me this thing is AWESOME....
The following is from their website.
The Big Green Egg is the World's Best Smoker and Grill, giving it unmatched cooking flexibility. Whether you want to tackle high temperature, quick searing for the perfect rare steak, cook a whole chicken at a more moderate temperature, or tenderize a low-and-slow ten-hour brisket, you just can't beat the EGG® when it comes to effortless cooking and sensational eating.Grilling refers to cooking foods at moderate to high temperatures for a relatively short period of time. This involves starting with temperatures sufficiently hot to sear the steaks, chops and vegetables and then cooking them briefly. Overcooking can result in dry, not-very-flavorful foods. The EGG can readily reach and maintain 750°F to ensure steakhouse searing. However, the EGG easily maintains 300° to 400°F range temperatures for foods that require more gentle cooking or a long cooking time.Successful smoking utilizes a combination of smoldering wood and low temperatures. Temperatures in the 200° to 275°F range are perfect for smoking. The thick ceramic walls of the EGG insulate and hold the heat so well that these temperatures are easily maintained for several hours without making any adjustments once the temperature has stabilized. Using our Natural Lump Charcoal to fuel the EGG, it is easy to cook for 24 hours straight without having to replenish the charcoal. If you mix well-soaked wood smoking chips in with the charcoal when you load the EGG, it will be possible to smoke your favorite barbecued food literally around the clock to tenderize it and develop the smoky flavor that has become so popular today. For more information on smoking woods.
Sunday, April 25, 2010
Lavender Pork Loin
The first recipe that I want to share with you guys is one that I tried with the family and friends last weekend. It was pork loin with a lavender dry rub and it was absolutely the best I have ever grilled. I got the rub from Lavender Ridge in Reno 7450 West 4th Street Reno, NV 89523-8901 (775) 747-3222 www.lavenderridgereno.com
Get a pork loin from Costco, Smiths or your favorite store, rinse it under cold water, pat dry and apply a liberal amount of the Lavender Brown Sugar Rub, cover and place in the refrigerator for 4 – 8 hours. If you can grill over mesquite coals, indirect heat, it is worth it. If not medium to low heat on a gas grill will work just fine. Trust me when I tell you that it was “The Best” pork loin I have ever had.
Get a pork loin from Costco, Smiths or your favorite store, rinse it under cold water, pat dry and apply a liberal amount of the Lavender Brown Sugar Rub, cover and place in the refrigerator for 4 – 8 hours. If you can grill over mesquite coals, indirect heat, it is worth it. If not medium to low heat on a gas grill will work just fine. Trust me when I tell you that it was “The Best” pork loin I have ever had.
BBQ Catering
This blog is going to be mostly about grilling. The ins and outs of grilling in your back yard or catering for 2,500 of your closest friends. I have been BBQ catering for the last 18 plus years, and while I am very good at what I do there is so much more to learn. What I want to do with this blog is not only share with you what I have picked up over the years, but what, how and why you do what you do on the grill or smoker. Good weather is upon us here in Northern Nevada and we have stated (did we ever stop) grilling. So please join me in this new blog and tell me your secrets to success on the grill and I will tell you mine.
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