barbecue, bbq, BBQ Rub, cooking, Food, Gluten Free, grilling, grills, recipes, Smoking food, Superfoods

Why You Gotta Be So Rude? The True Recipe for Smoky BBQ Bacon Cheddar CheeseBurger Popcorn

Posted on August 12, 2014 by TasteeBQ

From: The Adventures of TasteeBQ

http://www.tasteebq.wordpress.com

#Popcorn #MickBrown — From the Video “Smoky BBQ Bacon Cheeseburger Popcorn”

They say, “Can’t you just get over it…?” Forgive sounds good. TasteeBQ is not quite sure he should…

The show had it’s Season Finale last Sunday, but TasteeBQ is still processing What Had Happened… Our Hero had been invited to make an appearance on the new television Show “FrankenBites” on Smack TV. It is a Cooking Competition where Superheroes from all over the world compete for a Power Supply of $10,000 dollars. For the occasion, he created the perfect dish: Smoky BBQ Bacon Cheddar CheeseBurger Popcorn. So far, so good… until the show’s Editors got a hold of the tape.

This creative dish can be made with an outdoor Grill or in the kitchen with a skillet (or grill pan), oven and a homemade Stovetop Smoker. It includes all of the elements of America’s favorite Sandwich: lean Seasoned Ground Beef, thick Smoky Candied Bacon and gourmet Cheddar Cheese. Instead of a Bun, TasteeBQ makes it into a Gluten Free Snack mixed with Popcorn and a HEROIC! BBQ Rub. Classic condiments are included: Pickles, Tomatoes, Green Chili Peppers, and even a special Mustard Ketchup Mayoli. A variation of the dish comes in Butter Lettuce Cups.

#BBQbaconcheeseburgerpopcorn #halloween — This fun variation served in Butter Lettuce Cups could be great for Halloween. The Popcorn is a hidden surprise underneath the “Eyes”.

On the day of the shoot, the Judges on “FrankenBites” gave TasteeBQ high praise for the flavors. One called the HEROIC! seasonings “Genius”. “Forget the $10,000 dollars”, he said; “We can take the dish and make $1,000,000 Bucks.” From there, things turned not-so-nice. Ironically, the ensuing Judge complaints were about the Popcorn Box and extra Kernels that TasteeBQ agreed to add at the last minute. In the end, our Hero had small objects thrown at him while being dragged out by a Producer. In turn, he decided to throw back his one shot at $1,000,000 Bucks: his Business Card. It was all done in Fun.

Not seen on the televised episode of “FrankenBites”, an online video of TasteeBQ’s encounter with the “FrankenBites” Judges was released. All positive praise for the dish is edited out, and a dumbed-down Recipe is added in. Ha Ha Ha.

Try making the True Recipe at home, and you be the Judge:

SMOKY BBQ BACON CHEDDAR CHEESEBURGER POPCORN

Popcorn Ingredients

4 Cups Cooked Popcorn

1 lbs. 90%+ Lean Ground Beef
1 lbs. Smoked Thick Sliced Lean Bacon
2 Cups Smoked Shredded Cheddar Cheese
1/2 Cup Brown Sugar
4 Tbsp. HEROIC! by California Gold BBQ Rubs (I will provide)
2 Tbsp Cup Worcestershire Sauce
1 Cup Chopped Tomatoes
1 Large White Onions (Sliced)
Zesty Dill Pickles (optional)
Small Green Chili Peppers (optional)
Vermouth Marinated Queen Martini Olives (optional)

Hickory Chips

Sea Salt and Fresh Pepper to taste

BBQ SPICED MAYOLI

(list) INGREDIENTS
1/3 Cup Ketchup
1 Cups Mayonaise
1/3 Cup Yellow Mustard
1/2 Cup Chopped Green Onion

HEROIC! BBQ Rub

Directions:

-Preheat Grill or Oven to 430 degrees
-Season Bacon evenly on each side with Brown Sugar and BBQ Rub on foil
-Smoke on Indirect Heat or Bake Bacon until done on one side, then flip to finish second side. Set aside to cool as Candied Bacon hardens
-Season Ground Beef with Worcestershire Sauce, BBQ Rub, Salt, fresh ground Pepper -Form 1/2” Patties and cook evenly on Grill or Grill Pan
-Slice Onion into 1” Slices, season with BBQ Rub and cook evenly on both sides
-Stovetop Smoker- Heat Large Pot with small tray 1/4 cup Hickory Wood Chips, 4 to 6” high Cooking Rack inside Pot.
-Smoke cooked “Stovetop” Burgers on rack for 15 minute
-Smoke Candied Bacon on rack for 15 minutes
-Chop Tomatoes into 1/4” inch cubes
-Chop Grilled Onions into small dice
-Shred block of Smoked Cheddar, keep cool
-Season Popcorn with BBQ Rub, put on Smoker for 10 Minutes
-Add layer of hot crumbled Beef and chopped Bacon
-Add Minced Grilled Onion
-Add even layer of shredded Cheddar Cheese
-Serve small bowl of Mayoli on side for dipping
-Garnish Mayoli and Popcorn with Chopped Green Onion

Under the circumstances, TasteeBQ isn’t jealous that The Cafeteria Lady edged him out for the limelight of being ridiculed on National TV. He was pleased to be part of something that makes The World a Better Place to Laugh. If he is not cultivating the $1,000,000 Bucks next year, maybe TasteeBQ will go for a Round #2 rematch with the “FrankenBites” Judges. In the meantime, he will spreading joy with Smoky BBQ Bacon Cheddar Cheeseburger Popcorn wherever he goes.

Tune in next time for more of The Adventures of TasteeBQ…

BONUS VIDEO

In new video, Chef Mick Brown makes an early version of BBQ Bacon Cheeseburger Popcorn using POWER Rub.

LINKS:

Smoky BBQ Bacon Cheeseburger Popcorn on Youtube: http://www.youtube.com/watch?v=MGb090wQ7rY

BBQ Bacon Cheeseburger Popcorn on Frankenfood: http://www.spike.com/video-clips/djashe/frankenfood-frankenfail-popcorn-lips-now

California Gold BBQ Rubs: http://www.californiagoldrub.com/

HEROIC! by California Gold BBQ Rubs on Amazon: http://www.amazon.com/gp/product/B00IEEYCO4

Uncategorized

Is Indiegogo a “No No?” My Journey Thus Far… or “A Beginner’s Adventures in Crowd Funding”

Posted on April 26, 2014 by TasteeBQ

By Mick Brown

Oops I did it again… To recap, I am somewhat new to Blogging and am definitely a Freshman to the world of Crowd Funding and to Indiegogo.com. It could just be “the jitters”. However, completing the list of suggested Tasks to properly launch an Indiegogo Campaign is about as doable of making your video go Viral. Not to mention, my “day job” is getting a new product out for Memorial Day and preparing the Catering company for BBQ Season.

My jaws are so wide open, I can’t even bite. Let alone chew all of it. [A deconstructed recipe for “Biting off more than you can chew.”] With 2 Weeks in and 17 Days to go, here are the highlights of:

“A Beginner’s Guide to Crowd Funding (on Indiegogo)”:

1. Software is Easy to Use- If you can do WordPress, the software is quickly usable to set up the Pages of your Indiegogo Campaign.

2. Launching is a Process. Don’t expect to press “Launch” and have the Campaign go Live. Be ready to spend some time to gather all of your Links, as well as Company Legal and Banking Info.

3. Fundraising. I object to “Fun” being in any part of the word. Somehow I missed the part where they suggest that you plan to raise (at least) the first 30% of your goal from “inner circle supporters” Again? As if I haven’t already asked my friends for enough .

4. Don’t think “If you build it they will come”. Of course, this is in the Indiegogo material I studied after launching the campaign, to see how to give it a boost. Though, it was glanced at before, the info doesn’t “stick” until after you are in it. People aren’t out looking for Campaigns to support with open Check Books. [Or, at least I haven’t found them yet]. Be ready to Promote your Campaign everywhere.

5. Hired Guns? From the position of looking back at the starting line, I’d suggest before you launch a Campaign, seriously consider vetting and hiring a professional or firm to help with promotion. There are PR Firms and Marketing Companies that specialize in Crowd Funding. It is best to add them to your Goal $$ amount before launching the Campaign.

I am not saying doing Indiegogo was a mistake, but it would have been better with even more time to prepare. Maybe doing it in the Catering Off-Season would have worked smoother. Anyway, it is going OK for me so far. We were at just over 30% of our Goal last time I checked. I have also hired some professional help. So will let you know how it goes. Stay tuned, the Blog will be getting back to Food soon. Next Topic: Paella. Until then, Eat and Be Well.

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Current Indiegogo Campaign is Get HEROIC! to the Gluten Free Expo- June 7th in Pasadena, CA. Email- Mick@TasteeBQ.com

barbecue, bbq, BBQ Rub, cooking, Food, Gluten Free, grilling, recipes, Smoking food, Superfoods

How to Make a DIY Stovetop Smoker for just .99 Cents. TasteeBQ’s Holiday Recipes for Smoked Nuts and Salmon.

Posted on December 21, 2013November 17, 2016 by TasteeBQ

Courtesy of The Adventures of TasteeBQ

#smokedmixednuts — BBQ Rub Smoked Deluxe mixed Nuts. Perfect for all of your Holiday Gatherings.

[Note This is an Update to Article originally released in December 2013.]

‘Tis the Season of Giving, Joy to the World, Chestnuts Roasting… Yada, Yada, Yada. Our superhero TasteeBQ doesn’t begin his Holidays Celebrations in September (Like many Retailers. Next year they will be starting in August). Like many of us, the Holiday Spirit doesn’t usually take him over until the final shopping weekend before Xmas. This year he was planning to gift- to family and friends- his favorite, most essential Grilling accessory: Coal. But something told him that it wouldn’t be received in the spirit intended. So TasteeBQ had to come up with another plan.

He was sprinkling BBQ Dry Rub on his Deluxe Mixed Nuts, and preparing to cook them on his sunny California Smoker. Then, TasteeBQ got Zapped with a sudden burst of inspiration. He began to think about all of the unfortunate Boys and Girls throughout the World who are not privileged enough to live in California and have access to Grills from Webber, Char-Broil or the Big Green Egg- yearround. Some people even live in Apartments. While others may not be able to excavate their BBQ Rigs from “Let it Snow” Land. More interactive than those screechy Musical Holiday Cards, he decided to bestow the Gift that keeps on Giving: The DIY Stovetop Smoker (STS).

HOW TO MAKE A DIY STOVETOP SMOKER-[STS] FOR .99 CENTS

Here’s all you’ll need:

1- Large Pot or Dutch Oven/ with Lid (Heavy Bottomed or Cast Iron will work best)

1- Steaming Tray or Rack (to fit inside of Pot)

1- Bag of Mesquite of Hickory Wood Chips from the .99 Cents Only Store.

Aluminum Foil

Before you run out to grab a Whole Hog or 50lb. Chicken, bear in mind that this technique works best for small portions of Prepared Foods. Stovetop Smoking is a quick and easy way to infuse real Natural Wood Smoked Flavor, without leaving your Kitchen. Chefs have used similar techniques for decades doing indoor Tea and Herb Smoking, with Fish, Potatoes and other Veggies. TasteeBQ has just began to experiment with translating it to BBQ. So far the results are simply delicious. [Others have also discovered this technique, see Links].

#stovetopsmoking — Place Steam Pan or Rack over Wood Chips Pouch.

Basic Technique

1. Put Pot on Stove, with small foil pouch of dry Wood Chips (no more than 1/4 Cup) placed in the center.

2. Place Rack inside Pot with the Food to be Smoked

3. Cover Pot with Lid (leaving small vent) and turn burner to High. You should start seeing smoke in 3-5 Minutes. From there it depends on what you are Smoking. Let’s experiment together. Maybe we can compile 100+ DIY Stovetop Smoker (STS) Recipes in time for the next Super Bowl. Many of you will still be in the snow, so it should work out nicely.

#stovetopsmokingnuts — BBQ Rubs Seasoned Deluxe Mixed Nuts are placed on Steam Pan.

Here are some Suggestions to try, followed by our first 2 DIY STS Recipes.

For Precooked Snacks, Pasta, Nachos, Nuts, Popcorn, Pretzels:

Place Food on open foil tray, preseason with BBQ Rub, or seasoning mix of your choice. Once lid begins to smoke, close lid. Cut heat to medium for 2-3 Minutes, then cut off. Leave food in closed chamber for 10-15 minutes (until smoke dissipates. In case of emergency, always have a fire extinguisher in your kitchen and pre-clear a path to an outside door or window where you can release smoke.* An built-in intake system is even better.

*This shouldn’t happen if you stick to less than 1/4 Cup of Wood Chips and turn off burner in regular intervals while cooking, or every 15-20 minute Smoking Cycle.

For Pre-Roasted, Baked or Smoked Meats, Bacon, Fish and Vegetables, Pizza, Rice, Pre-cooked Baby Back Ribs, Hot Wings:

Start with above instructions. The idea is to warm it through on your DIY STS. Pre-warmed or room temperature food will absorb smoke faster, so it could be good to go after only one Smoking Cycle. Cold leftovers may take 2-3 Cycles.

For Uncooked Meats, Potatoes, Root Veggies

TasteeBQ has recently learned that he is not the first, or only one to think of this Stovetop Smoking technique. A quick web search found blogs as old as 2012. Most of them suggest to STS the meat on low for up to a couple of hours, then finish in the oven. This will also provide a milder flavor. The other way is also fine- cook Meat first, then set it in the STS for a Smoke Cycle or Two. Links to referenced Articles appear below.

Recipe #1- Stove Top Smoked Mixed Nuts

#smokednuts — Smoked Deluxe Mixed Nuts seasoned with POWER by California Gold BBQ Rubs.

Great for Holiday and New Year’s Gatherings. Also works with Cashews, Pistachios, Almonds, Walnuts or Peanuts.

1. Season Assorted Mixed Nuts with your choice of Spices, Seasoning or Herbs (we used HEROIC! Rub.)

2. Place in Foil Pouch, then into your STS.

3. In only one Smoke Cycle, Nuts will come out tasting warm and delicious. Won’t last long, at all.

Recipe #2- Stove Top Smoked Salmon

This a great “Next Day” Recipe for leftover Grilled, Baked or Smoked Salmon. We served ours over a bed of Cheesy Garlic Fettuccini.

1. Place Portion of Salmon on Foil. Spritz with water or Citrus Juice to help maintain moisture.

2. Re-season Salmon with BBQ Rub or Spices and Herbs.

3. Cook on STS for 1-2 Smoke Cycles until warmed through. Finish with Tzatziki Sauce with Dill or Garlic Herb Seasoned Butter.

Fill out this Brief Contact to receive STS News , Updates on 100 DIY Stovetop Smoking Recipes or if you’d like to share STS Recipes.

LINKS

From Jan. 2012- Some good Stovetop Smoking Advice, with Video and tons of Great Comments- http://lifehacker.com/5880818/build-your-own-stovetop-smoker-with-kitchen-gear-you-already-have

New York Times 2007 Article has lots of Info, including a discussion of Chinese Tea Smoking Technique- http://www.nytimes.com/2007/01/24/dining/24smok.html?_r=0

A Texan’s view of Stovetop Smoking- http://www.homesicktexan.com/2008/05/me-and-my-stovetop-smoker.html

Of course, About.com has a great Article from 2008- http://cookingequipment.about.com/od/eqipmenttutorials/ss/SmokeSalmon.htm

A nice L.A. Times story from 2010. He actually smoked Ribs (sorry no pics)- http://articles.latimes.com/2010/mar/04/food/la-fo-smokers-20100304

Video- From Smoker to Oven- http://www.saveur.com/article/Video/VIDEO-How-to-Make-a-Stovetop-Smoker

FROM OUR SPONSORS

California Gold BBQ Rubs- http://www.californiagoldrub.com/index.html

Facebook- https://www.facebook.com/CaliforniaGoldBBQRubs

Tastee BQ Grilling Co.- http://tasteebqgrilling.com/

HEROIC! Rub on Amazon- https://www.amazon.com/HEROIC-BBQ-Gluten-Free-Added/dp/B00IEEYCRQ

(new) BBQ RESCUES! with Chef Mick Brown- https://bbqrescues.com

Dining, Food, New Orleans, Restaurants

Dining in New Orleans- ROOT Restaurant: Taking Food and Fun to the Next Level

Posted on December 8, 2013December 8, 2013 by TasteeBQ

#Menageafoie #ROOTrestaurantneworleans — Menage a Foie at ROOT Restaurant New Orleans. Foie Gras three ways, including a savory Foie Gras Cotton Candy.

By Mick Brown

As Caterers, we can’t get all of our inspiration from Googling Recipes. Sometimes we need to travel around, in search of new flavors and techniques. Without creative new Chefs, food would be pretty boring. ROOT Restaurant in New Orleans is a perfect example. Thank you to Michael W. DeVidts, a chef from New Orleans School of Cooking, for recommending that I try ROOT during my current visit to the Big Easy. Tomorrow, I will have a chance to Sous Chef for Michael during one of his ever-popular Cooking Classes. Will share more details a future blog.

During our visit, the Chef at ROOT sent several complimentary amuse bouches, or tasting plates. Didn’t get to meet him in person, so I can’t credit who was cooking that Thursday night. Can tell you that Phillip Lopez is the owner and Executive Chef of ROOT, so we send him our “Thanks”. The first tasting course was this pickled Cauliflower in Cauliflower soup. Cool, clean and refreshing.

#ROOTcauliflowersoup — Cauliflower Soup tasting bowl at ROOT Restaurant, New Orleans.

Next came one the restaurant’s most popular dishes, Menage a Foie. That’s Foie Gras three ways (Top photo). A very playful dish, the first part is a Foie Gras flavored Confetti, anchored by pine nuts and colorful mixed veggies. Next, there are house-made “Funyons” mixed with rich Pickled Onions. The Star of the plate of course is the Foie Gras Cotton Candy, not too sweet with a smoky sesame-like flavor. This is molecular gastronomy at it best, and tons of fun.

The Glazed Pork Belly at ROOT Restaurant, New Orleans is simply amazing. Meat is seasoned perfectly with gorgeously Roasted Veggies.

We tried the Korean Style Short Ribs, which are hopefully a work-in-progress. They came out over-seasoned with too much gristle. Were sent back to from whence they came. But then- Hello! We got to encounter the Glazed Pork Belly. Amazingly tender and flavorful- accompanied by a perfect variety of Roasted Vegetables and delicious sauce.

#sorbetberrysauce #rootrestaurantneworleans — The tasting plate of Candied Cucumber, house-made Sorbet and Berry Sauce at ROOT Restaurant, New Orleans.

Another amuse bouche arrived with house-made Sorbet, Berry Sauce and a Candied Cucumber on top. An embodiment of refreshment. Though sated, I had to scan the Dessert Menu for something different, lest I miss out on the chance to have a treat that we could never find anywhere else. Think I found it.

#mintdessert #rootrestaurantneworleans — The Yorkie takes Breakfast Cereal to a whole new frontier. House-made Cocoa Puffs, Thin Mint Cookie covered Cookie, Mint Chocolate Chip Ice Cream in Mint flavored Milk. Did someone say “Mint”?

The Yorkie came with a house-made Chocolate Covered Cookie, Mint Chocolate Chip Ice Cream, house-made Coco Puffs. They pour a Minted Milk into the bowl at the table right at serving. I am running out of superlatives for this dish. A truly tasty treat garnished with fresh Mint. A once in a lifetime experience, until we make it back there again. For sure we will- to try ROOT’s ever popular Charcuterie Menu.

ROOT is located at 200 Julia St., near the New Orleans Morial Convention Center. Phone is (504) 252-9480. Website http://www.roootnola.com.

LINKS

Root Restaurant, New Orleans- http://rootnola.com/

BBQ Catering Confidential- http://bbqcateringconfidential.wordpress.com/

The Adventures of TasteeBQ- https://tasteebq.wordpress.com/

BBQ ONLINE EXPERT