All posts tagged: Barbecue

Happy Fourth of July! Have we got some news for you!

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Hello everyone and welcome to the Independence Day edition of Chop Talk. We’re full on into summer and we’ve got some great info for you. First up we take a look at the origins of the backyard barbecue. Next up we take a trip around the country to the most famous places for BBQ in the US and expand on the styles, tastes and traditions of regional barbecue. We are very pleased to introduce the new My Juicer II, our updated and improved version of our personal blender. Next it’s Myron Mixon and his Pitmasters Grill Tool to get you set for summer grilling and finally a terrific new sweepstakes giveaway of a 7PC Michael Symon Cutlery Set by Holiday Contest and Sweeps. We hope you enjoy and have a great safe and wonderful summer!


The Origin of the Backyard Barbecue?

The most plausible theory claims that the origin of the word “barbecue” is a derivative of the West Indian phrase “barbacoa,” which describes a method of slow-cooking meat over hot coals. The Oxford English Dictionary traces the word back to Haiti, and others claim that “barbecue” might actually come from the French phrase “barbe a queue,” meaning “from head to tail.”

In America, barbecue can be traced back to colonial times, with a Virginia law written in the 1600s providing that, “discharging of firearms at a barbecue was prohibited.” In George Washington’s diaries, one entry, dated May 27, 1769, describes him traveling to Virginia for a barbecue. What we find most fascinating about his subsequent entries over the next few years, is that it reveals George to be the very antithesis of what we have come to believe with regard to his personality and demeanor. To most of us, the ‘Father of Our Country‘ is portrayed a stoic and serious individual, yet most of his entries concerning barbecue, are usually followed by entries about his ‘laying low for a few days and doing nothing of note.‘ Seems ol’ George was a partier at heart and we might very well have documentation of the first Presidential Hangovers! You Go George, Party like it’s 1799!”

In 1820, in a letter to her grandfather, Thomas Jefferson, Ellen Randolph wrote him of  ‘a great barbecue’ held on the Fourth of July in Charlottesville. By that time, Independence Day barbecues had become the norm. It is even recorded that upon the marriage of Abraham Lincoln’s parents, on June 12, 1806, the ‘reception‘ was a barbecue. From the book, “Lincoln: The Prairie Years, 1927,” written by Carl Sandburg, a guest at the wedding, Christopher Grahm wrote, “We had bear meat, venison, wild turkey and duck eggs, both wild and tame, maple sugar lumps tied to a string to bite off with coffee or whiskey, syrup in gourds, peaches and honey, a whole sheep roasted in a pit over coals of burned wood and covered with green boughs to keep the juices in.”

So as you can see, the tradition of gathering with your friends to cook some sort of meat over wood or coal outdoors seems to have been around for centuries.  Now if only our Award Winning DUO tongs were available then, they may have made BBQ easier.


Food Tricks & Kitchen Tips: Styles of American Barbecue

From Carolina pig-pickin’s to Kentucky mutton, the idea is the same everywhere; an outdoor party with friends, food, and beer. The meat is generally marinated before being put on the grill, where it’s brushed with whatever kind of sauce is available or popular. More than anywhere else, American barbecue makes use of specific kinds of wood to impart flavor in the meat: in Texas, mesquite brush is common, but hickory and oak are more readily available elsewhere. Outside the South, culinary specifics often take a back seat to the social aspect. You’re more likely to find burgers, hot dogs and vegetable skewers than pulled pork at a BBQ, but the soul of the barbecue is alive and well.

Memphis, Tennessee
Memphis is probably best known for its dry barbecue. Most frequently used on ribs, the dry style is highly flavorful and is less messy to eat than wet. In the dry process, the ribs are coated with a rub made from ingredients such as garlic, paprika, onions, cumin, and other spices. They are then cooked in a smoker until they are fall-off-the-bone tender. Typically, dry ribs are served with a sauce on the side.

Memphis barbecue sauce has its own distinctive flavor, as well. Though the specific ingredients will vary from cook to cook, Memphis sauce is usually made with tomatoes, vinegar, and any countless combination of spices. It is generally thin, tangy, and somewhat sweet. Memphis sauce is poured over pulled pork or served along side of dry ribs. Nicknamed the “Pork Barbecue Capital of the World,” Memphis considers itself a leader in the world of barbecue. In his book, The Grand Barbecue, Doug Worgul credits the Memphis in May World Championship Barbecue Cooking Contest, which started in 1978, as the country’s oldest barbecue competition.

Meat: Smoked pork ribs on the slab, and pulled or chopped pork for sandwiches.
Sauce and Flavoring: Ribs are served with a dry rub made with ingredients like garlic, paprika, onions and cumin. The sauce, made with tomatoes, vinegar, and spices, is served on the side.
Cooking Method: Slow-cooked over indirect heat.
Side Dishes: Coleslaw and baked beans.

Kansas City, Missouri
This style barbecue is characterized by its use of different types of meat (including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish) along with its sweet and tangy sauces which are generally intended for liberal use.

Kansas City has more than 100 barbecue restaurants and is known in Missouri as “world’s barbecue capital.” Ribs are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are a popular dish in many Kansas City area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, french fries, coleslaw, and other soul food staples.

Henry Perry is known as the “Father of K.C. Barbecue.” Perry is famous for the slow-cooked ribs he served for .25 cents a slab out of a trolley barn in the early 1900’s. His legacy thrives with the city’s countless barbecue restaurants and The Kansas City Barbecue Society, which has more than 8,000 members worldwide.

Meat: Beef and pork.
Sauce and Flavoring: The sauce is tomato-based and sweetened with molasses or brown sugar.
Cooking Method: Slow-cooked over hickory wood for as long as 18 hours.

North Carolina

Two styles, western (aka Lexington) and eastern, dominate North Carolina barbecue. The annual Barbecue Festival has been held in Lexington, N.C. every October since 1984. According to the festival’s official website, the event attracts more than 100,000 people each year.

Meat: Pork shoulder (western) and whole hog (eastern) chopped or pulled.
Sauce and Flavoring: The western style sauce is called “dip” and is a thin tomato-based sauce mixed with brown sugar and spices. In the east, the sauce is a blend of vinegar, sugar, water and pepper.
Cooking Method: Both styles are slow cooked over indirect heat with oak or hickory wood. To preserve the pork and smoke flavors the meat is never basted.
Side Dishes: BBQ slaw, hush puppies (western), mayonnaise-based coleslaw and corn bread sticks (eastern) complement the barbecue. Sweet tea for a beverage and banana pudding or peach cobbler for dessert is served in both the western and eastern parts of the state. The town of Lexington alone, with a population of about 20,000 people, boasts more than 20 barbecue restaurants.

Texas 
According to the Travel Channel show “Food Paradise,” the state legislature declared Lockhart the BBQ capital of Texas. The Office of Texas Tourism marks the so-called “Texas Barbecue Trail” as starting just north of Austin and continuing further south to Luling.

Meat: Beef, particularly untrimmed brisket.
Cooking Method: Slow-cooked over coals or wood in above ground smokers.
Sauce and Flavoring: No sauce is used before or during cooking. Pepper and salt are the most common seasonings. A thick tomato-based sauce with a sweet and spicy taste is served on the side of the barbecue meal.
Side Dishes: In Texas the focus is on the meat, but occasionally beans, potato salad and thick toasted white bread called Texas Toast are added to the meal. Traditional desserts include pecan or lemon chess pies.

We’re pretty sure we’ve covered the topic thoroughly. Now, all that remains for us and barbecue is the eating. Our grill has been heating up for the last 15 minutes, the ribs and shrimp marinating for the last 24 hours and veggies are all prepped and ready for grill marks. Enjoy yourselves! Experiment. have fun.


The New My Juicer 2

My Juicer II Extra bottle & grinder setThe new My Juicer II is now available to Purchase Today!  My Juicer II Personal Blender with Grinder Assembly. This new My Juicer II has an updated stylish design with a powerful motor for crushing Ice, Blending Juice Drinks and smoothies for a healthy lifestyle. The additional Grinder Cup and special blade allow you to grind nuts, coffee beans, flack seed, fresh herbs etc. Beautiful and sleek stainless steel & black design looks great in every kitchen. 

Powerful Motor for Crushing Ice, Frozen Veggies & Fruit Up to 300WATT. Motor Base has suction feet for stable operation & Handle for easy storing and taking with you to the office

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Grinder Assembly_XL Grinder Blades_XLBottle has measurement Marks on side so you fill it just right

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The Myron Mixon 3-in-1 Pitmaster Grill Tool is the ultimate tool for you Pitmasters. Pop it, Flip it & Slice it!myron-banner

The Myron Mixon Pitmaster Grill Tool is first tool to deliver a style and functionality that says “Game On”! The 3-in-1 design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.

MMPGT 4 XL A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high carbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. MMPGT 5 XL

MMPGT 5 XLNext, a flipper hook to easily grab your Q and turn it on the grill. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your favorite beverage.

Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool.”

4pcgrillkitMyron_XL

SPECIFICATIONS: • Tool Weight: 8.5 Oz. • Blade & Hook Thickness: .100″ • Blade Height: 200″ • Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge • Flipper Hook: 2.750″ • Handle Size / Material: 5-3/8″ long / Non-Slip TPR • OAL: 16.125″ • Blade Material: One Piece Carbon Stainless Steel

Only $29.99 or upgrade to our Kit with Ergo bag & a 15” DUO Grill Tong for only $59.99 here: https://www.ergochef.com/MyronMixon….


 Michael Symon Sweepstakes & 3 PC Set0002957

It’s The Summer Kitchen Fun with Ergo Chef/Michael Symon Cutlery Giveaway!!!

Holiday Contest and Sweeps is pleased to bring you a great giveaway from Ergo Chef. Two of our readers the chance to win a 7 Piece Ergo Chef Knife Kit Featuring Michael Symon Cutlery. Ergo Chef is by far the finest Cutlery you will ev3pc MS CUP set XLer find and by combining their knife set with World Famous Chef Mi3pc set with 5 pocket bag XLchael Symon it doesn’t get any better.

This 7 Piece Michael Symon Knife Kit includes the Ergo Chef 5 pocket Roll Bag. This kit has the essential knives for food preparation. A Symon 9″ Chef knife, 6″ Serrated utility, and a 3.5″ Paring knife. Includes Edge Guards to protect the blades and your fingers, in colors for easy identification. All store nicely in our Ergo Chef durable Nylon/Polyester Roll bag with a handle and business card holder. Bag holds up to 5 knives.

To ENTER FOR YOUR CHANCE TO WIN: https://holidaycontestandsweeps.blogspot.com/…/summer-kitche…

Visit our store by clicking the VISIT OUR STORE at the top of the page to see our entire lineup of products

*This giveaway is in no way endorsed,associated or affiliated with Facebook, Twitter or any other Social Media Networking Site. This giveaway is valid in the Continental United States only and entrants must be 18+ years of age to enter. This giveaway will end at 12:00 AM (EST) 7/12/16.

Mike StaibHappy Fourth of July! Have we got some news for you!
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March: GMO’s, Michael Symon & the new Ergo/Symon knives

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Symon knivesWe here at Ergo have a great announcement for you all. Later this year you’ll be able to add Michael Symon knives to your kitchen. Cleveland’s Iron Chef and co-host of ABC-TV’s daytime hit show “The Chew” inked a deal with Ergo Chef to create a line of signature blades.

We will produce five individual knives for the Symon series. The blades will include a 9-inch chef knife; a 6-inch chef knife; a 6-inch serrated utility knife; a 7-inch vegetable cleaver; and a 3.5-inch paring knife. A four-piece steak knife set will also be available. Symon says that the opportunity to produce his own line of knives was appealing because of the quality of the tools Ergo Chef produced for a small number of other celebrity chefs.

“They sent me a knife years ago which has always been one of mine and Lizzie’s [wife Liz Symon’s] favorites in the kitchen – even though it is sitting next to knives 5 times its price,” Symon describes the knives as providing “good balance and strength of blade.” The knives will be ground in the conventional Western-style, rather than with a Japanese beveled edge that is growing in popularity. He’s opted for a small selection of blades, rather than an extensive collection of knives. “I’m of the belief you don’t need a giant set of knives – just a couple that perform at a high level,” Symon added. “It will have a unique handle that is not only stunning but also very comfortable and durable,” Symon said. We are very excited to partner with Michael and will keep you all up to date as to when the knives will be available.

Food Tricks & Kitchen Tips
gmo-cartoonThis month we are going to cover what is a very controversial topic, GMOs. We’ll take a look at the What’s Why’s, When and How’s of this topic. We are definitely in the NON GMO camp here at Ergo and thought you should have the facts so you can make the right food decisions for your family. There are two very diverse camps, for and against to GMOs and we’ll explore both sides to be fair.

So what exactly are GMOs?
Genetically modified foods (or GM foods) are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These techniques have allowed for the introduction of new traits as well as a far greater control over a food’s genetic structure than previously afforded by methods such as selective breeding and mutation breeding.

Commercial sale of genetically modified crops began in 1994, when Calgene first marketed its Flavr Savr delayed ripening tomato. To date, most genetic modification of foods have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and better nutrient profiles. GM livestock have also been experimentally developed, although as of November 2013 none were on the market.

There is broad scientific consensus that food on the market derived from GM crops poses no greater risk to human health than conventional food. However, opponents have objected to GM foods on several grounds, including safety issues, environmental concerns, and economic concerns raised by the fact that GM seeds (and potentially animals) that are food sources are subject to intellectual property rights owned by corporations, so we’ll look at both sides pf this controversial coin:

On The Plus Side:

keep-calm-gmo-safeThese plants can help farmers boost their yield by making crops that can live through a drought or the cold and resist disease. Backers say GM products will help us feed the extra 2 billion people that will fill the planet by 2050. GMO supporters believe that using science to make the changes is better for the planet than older farming methods. Crops built to resist pests lower farmers’ need for toxic chemical pesticides. They also require less soil to be tilled, reduce runoff, and keep the soil in place. Scientists can create crops that contain vital nutrients. Swiss researchers created a strain of “golden” rice with high amounts of beta-carotene. Monsanto produced soybeans with lots of heart-healthy omega-3 fatty acids. Other crops, like papaya and cassava, can be made to withstand disease.

On the Negative side:

ban-gmo1Crops built to withstand herbicides could breed with each other and transfer their genes to weeds. These “superweeds” would also beat the herbicides. On the other hand, GM fans say this is nothing new. Even nonchemical technologies create superweeds. The process often mixes or adds proteins that don’t exist in the original plant. GMO foes fear these will create new allergic reactions. They also worry that foods made to resist disease and viruses will linger in your system after you eat them, and that could make antibiotics less effective. But no studies confirm this claim. The long-term effects of adding new genes to common crops are still unclear. While the industry and health leaders cite hundreds of studies to support its safety, not to mention 20 years of animal data, experts say studies that show bad effects on animals — like harm to the kidneys, liver, heart, or other organs — should carry more weight.

So Are GMOs safe?
Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.

Are GMOs labeled?
Unfortunately, even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public. 64 countries with over 40% of the world’s population already label genetically engineered foods, including the entire European Union. China labels genetically engineered foods. The same companies that fight GMO labeling in the US reformulate or label GMOs in the foods they sell overseas. Labelling was introduced to give consumers the freedom to choose between GMOs and conventional products. Essentially, if a foodstuff is produced using genetic engineering, this must be indicated on its label. Actual labelling practice, however, is far more complicated – and must be planned and regulated with issues such as feasibility, legal responsibilities, coherence and standardisation in mind.

How common are GMOs?
In the U.S., GMOs are in as much as 80% of conventional processed food.
Alfalfa (first planting 2011)
Canola (approx. 90% of U.S. crop)
Corn (approx. 88% of U.S. crop in 2011)
Cotton (approx. 90% of U.S. crop in 2011)
Papaya (most of Hawaiian crop; approximately 988 acres)
Soy (approx. 94% of U.S. crop in 2011)
Sugar Beets (approx. 95% of U.S. crop in 2010)
Zucchini and Yellow Summer Squash (approx. 25,000 acres)

Some ingredients that seem low-risk may have less-visible high-risk ingredients.  Take, for example, dried fruit.  Raisins and similar fruit are sometimes packed with a small quantity of oil to keep them moist.  This oil, when used, is sometimes high-GMO-risk.  As such, it is critical that we do take the time to look carefully at ingredient spec sheets during the verification process, to ensure that risks like this are effectively mitigated, even in apparently low-risk products. Contamination incidents have occurred with seemingly “low-risk” products (rice, starling corn, flax). Non-GMO Project Verification supports manufacturers in being able to quickly and proactively respond to unexpected contamination issues. Verifying only high-risk products puts a heavy burden on consumers to know what products are at risk of containing GMOs.  Many people, even in the world of Natural Foods, don’t know what a GMO is, let alone which crops and processed ingredients are high-risk.

Through verifying low-risk products, the Non-GMO Project’s work builds consumer interest and industry investment in Non-GMO, even for crops that aren’t genetically engineered yet.  Biotech is constantly working to patent and commercialize new organisms (salmon, apples, etc.), and the more companies that have committed to Non-GMO production, the more resistance these new developments will see prior to release.

What are the impacts of GMOs on the environment?
Over 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides like Roundup has increased 15 times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs:’ which can only be killed with ever more toxic poisons like 2,4-D (a major ingredient in Agent Orange). GMOs are a direct extension of chemical agriculture, and are developed and sold by the world’s biggest chemical companies. The long-term impacts of GMOs are unknown, and once released into the environment these novel organisms cannot be recalled.

How do GMOs affect farmers?
Because GMOs are novel life forms, biotechnology companies have been able to obtain patents with which to restrict their use. As a result, the companies that make GMOs now have the power to sue farmers whose fields are contaminated with GMOs, even when it is the result of inevitable drift from neighboring fields. GMOs therefore pose a serious threat to farmer sovereignty and to the national food security of any country where they are grown, including the United States.

Chef’s Spotlight
0002957Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his four restaurants in America’s heartland: Lola, Lolita, Roast and B Spot. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network.

Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: In 2010, he was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints”; and B Spot’s Fat Doug burger won the People’s Choice Award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year.” In 2000, Gourmet magazine chose Lola as one of “America’s Best Restaurants.”

In 2010, Michael appeared on four Food Network/Cooking Channel shows, hosting Food Feuds and Cook Like an Iron Chef, judging season three of The Next Iron Chef and competing on Iron Chef America. Michael won season 1 of The Next Iron Chef in 2008, earning him a permanent spot on the panel of esteemed Iron Chefs. He made his debut on the network in 1998 with appearances on Sara’s Secrets with Sara Moulton, Ready, Set, Cook and Food Nation with Bobby Flay, before being tapped to host more than 100 episodes of The Melting Pot.  He is now the co-host of ABC’s popular daytime show “The Chew” and can be seen in a new Foodnetwork’s new hit show “All Star Academy

While Michael shines on television, he is a genuine hometown guy who made his name cooking in his Midwestern restaurants, all of which became critically acclaimed. Lola opened in 1997 and is now the cornerstone of Cleveland’s dining scene. Lolita, a Mediterranean-style bistro in Cleveland’s historic Tremont neighborhood, opened in 2005. Roast brought Michael’s meat-centric cooking to Detroit’s Westin Book Cadillac in 2008, and two Cleveland locations of B Spot opened in 2009, showcasing his passion for burgers, bratwurst and beer.

Michael published his first cookbook, Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen, in 2009, sharing home cook-friendly recipes that draw on the flavors of his heritage. In 2012 he published Michael Symon’s Carnivore: 120 Recipes for Meat Lovers, and his latest book in 2013,  Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners

When he’s not working, Michael is riding his motorcycle through Cleveland, cooking at home, playing golf, thinking about his next tattoo, gardening in the backyard and spending time with his wife, Liz, and their bullmastiff, Ruby, and Old English bulldog, Ozzy.

Recipe
This month, rather than just give you one recipe we thought we’d spotlight our new partner Michael Symon, who gives us some great recipes from his Cooking Channel Show, Symon’s Suppers, using bacon. We hope you enjoy!

Till next Time,

Ergo

Mike StaibMarch: GMO’s, Michael Symon & the new Ergo/Symon knives
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Barbecue Styles of America: A Guide to Regional Barbecue Flavors

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Hi and welcome to another edition of Chop Talk. As you all know we are all about BBQ here at Ergo and October is no different. Summer is over but we still spend many waking moments thinking about grilled meats. After all what better excuse to ‘test our knives’ than with a nice brisket hot and juicy off the grill. To that end, we have a guest blogger this edition who has been here before, Robyn Medlin Lindars. and this time she brings us on a trip around the country with her Guide to Regional Barbecue. This month also brings our own Chef Randall Smith competing with Doug Keiles and Adam Feinberg on the Ribs Within BBQ team for Ergo Chef in the 4th Annual High Point BBQ Battle in Clarksburg, MD October 10 – 11, 2014. And this month’s Chef Spotlight is David Letterman who provides us with a great Fall recipe, Apple PepperJack~Pumpkin Cheese Cake.

Guide to Regional Barbecue Written by Robyn Medlin Lindars

Barbecue is personal. Ask anyone what makes for good ’cue and the answer varies, probably based on where they’re from. To understand barbecue styles is to understand what barbecue is. Barbecue is a method of cooking meat, traditionally tough, less expensive cuts, in a wood-burning pit over a low temperature for a long period of time to create tender, moist, flavorful results. Regional flavors are based on the type of seasoning used. The seasoning may date back to the first settlers in the area. For example, Germans settled in South Carolina and brought a strong mustard-based influence to barbecue. Here is a historical breakdown of barbecue by region: the history of each regional flavor, its differences, and restaurants that serve it. Who knew barbecue was so diverse?

Kansas City

Barbecue Styles of America – Kansas City Style BarbecueKansas-City-style barbecue includes a wide variety of meats, and is perhaps the most popular style in the U.S. Kansas-City-style sauce, a tangy and sweet, tomato-and-molasses-based sauce, is what many think of when they think of barbecue sauce. Memphis native Henry Perry, known as “The Father of Kansas City Barbecue” opened up the first commercial barbecue restaurant in 1907. His disciple Arthur Bryant opened up shop in 1930. Today, Arthur Bryant’s is one of the most famous barbecue restaurants in the country. Kansas City is home to the American Royal, known as the World Series of barbecue. The Kansas City Barbecue Society (KCBS) has over 15,000 members and is the largest sanctioning body of barbecue competitions, at more than 400 per year. KCBS contestants enter four main categories: chicken, ribs, pork, and brisket, judged on taste, appearance, and texture.

Signature Style: Tangy, Sweet; Tomato-and-Molasses-Based Sauce Meat Specialties: Burnt Ends from a Beef Brisket Where to Taste: Arthur Bryant’s in Kansas City, MO

Memphis

Barbecue Styles of America – Memphis Style BarbecueMemphis-style barbecue is primarily pork, notably ribs, often served dry versus the wet western style of other regions. “Dry” means chefs use only a dry rub for flavoring, while wet style uses a sauce applied during the entire cooking process. A “mop” sauce is often mopped on during the cooking process to keep the meat moist. Traditional Memphis-style dry rub consists of salt, pepper, paprika, cayenne, sugar, and a variety of other spices. Many restaurants serve their ribs dry with sauce on the table for those who want it. Memphis is home to the legendary Memphis in May or “Superbowl of Swine:” the largest pork barbecue competition in the world. Notable restaurants include Charlie Vergo’s Rendezvous (named to the list of top five best ribs and mail-order meat byEsquire), Interstate, Neely’s, Corky’s (known for their presence in national grocery stores and mail-order service), and Memphis Barbecue Company.

Signature Style: Salt, Pepper, Paprika, Cayenne, and Sugar Dry Rub Meat Specialties: Pork Ribs Where to Taste: Charlie Vergo’s Rendezvous in Memphis, TN

Texas

Barbecue Styles of America – Texas Style BarbecueTexas-style barbecue is all about the beef, especially the brisket. Texas has four distinct styles of barbecue: East Texas, Central Texas, West Texas, and South Texas. The emphasis in Texas falls on the meat, not the sauce. Texas-style sauce is usually thin and tomato-based, mixed with beef drippings, chili pepper, and spices. The Germans and Czechs brought meat-market-style barbecue to the central part of the state; it originated in the butcher shops and can be found at places such as Mueller’s or Kreuz Market near Lockhart. “Hot Guts” is the old-school terminology for the German-inspired local sausage of the nearby Elgin area, known as the sausage capital of Texas. Every spring, the Houston Livestock Show and Rodeo hosts the World’s Championship Bar-B-Que Contest. The contest is one of the largest in the state and typically hosts over 300 teams. Austin is home to Franklin Barbecue, named by Bon Appétit as the best barbecue restaurant in the country.

Signature Style: Thin, Tomato-Based Sauce with Beef Drippings, Chili Pepper,  Meat Specialties: Beef Brisket Where to Taste: Franklin Barbecue in Austin, TX

North-Carolina

Barbecue Styles of America – North Carolina Style BarbecueNorth-Carolina-style barbecue has two distinct styles: Piedmont (also referred to as Lexington style) and Eastern style. Lexington, North Carolina, refers to itself as The Barbecue Capital of the World. Lexington style uses pork shoulder; the sauce is a vinegar-and-tomato-based red sauce that is often used in place of mayo as the base for coleslaw. Go to Lexington Barbecue Restaurant for authentic Lexington-style ’cue; don’t forget to order a Cheer Wine, the state’s local cherry-flavored soda, to go with your sandwich. Eastern style, found in the eastern and coastal parts of the state, focuses on the whole hog; the sauce is only vinegar and pepper, which is often used as a mop sauce during cooking. There is much debate within the state as to which style of barbecue is most popular. North Carolinians show off their barbecue chops at the Lexington Barbecue Festival, which was named the Official Food Festival of the Piedmont Triad Region of the State of North Carolina.

Signature Style: Vinegar-and-Tomato-Based Red Sauce, and Vinegar-and-Pepper Sauce Meat Specialties: Pork (Whole Hog) Where to Taste: Lexington Barbecue in Lexington, NC

South-Carolina

Barbecue Styles of America – South Carolina Style BarbecueSouth-Carolina-style barbecue can be divided into three different styles, one of which is the only one that uses a mustard-based sauce. The state’s western section features a peppery, tomato-based sauce. The central area focuses on a German influence with that notable mustard sauce, referred to as Carolina Gold. The third style hails from the coastal Pee Dee region and uses a thin, spicy, vinegary, peppery sauce. The South Carolina Barbecue Association holds more than 10 different barbecue competitions through out the year. Based on their competition results, the association names an overall state champion each year.

Signature Style: Mustard-Based Sauce Meat Specialties: Pork (The Whole Hog) Where to Taste: Scott’s Bar-B-Que in Hemingway, SC

Kentucky

Barbecue Styles of America – Kentucky Style BarbecueKentucky-style barbecue has two separate barbecue regions: the western region and south-central region. The western part of the state, home to the most popular style, is known for its mutton-based barbecue, which comes from the wool production that began in the 1800s. The mutton from a mature sheep is typically served with a vinegar-based sauce called mutton dip. This popular combination can be found at the Old Hickory Restaurant in Owensboro. Owensboro hosts the International Bar-B-Q Festival, which features a Mutton Glutton party, followed by a 5k that helps burn off some of those calories.The south-central part of Kentucky is known for its use of thin-sliced pork shoulder dressed with a pepper-and-vinegar sauce.

Signature Style: Mutton Dip, a Vinegar-Based Sauce Meat Specialties: Mutton, Mature Sheep Where to Taste: Old Hickory in Owensboro, KY

Alabama

Barbecue Styles of America – Alabama Style BarbecueAlabama-style barbecue is all about the pork. You will find smoked pork shoulder, butt, or ribs. Various parts of Alabama embrace bordering regions, including the styles of nearby Tennessee and the Carolinas. Their influence can be seen in the sauces: one sauce is distinctively Alabama and called Alabama White Sauce. This characteristic mayonnaise-based barbecue sauce also includes cider vinegar, lemon juice, horseradish, salt, pepper, and hot sauce. Big Bob Gibson’s of Decatur, Alabama, lays claim to the creation of Alabama White Sauce, which was originally used for “baptizing” chickens; however, it is now used as a sauce for pork as well. Alabama’s finest barbecue chefs compete each year for the Alabama Governor’s Cup, which is presented to the barbecue teams who complete the Alabama Barbecue Trail with the most points.

Signature Style: White Sauce (Mayonnaise-Based, With Cider Vinegar, Lemon Juice, Horseradish, Salt, Pepper, and Hot Sauce) Meat Specialties: Pork (Shoulder, Butt, Ribs) Where to Taste: “Big Bob” Gibson Bar-B-Q of Decatur, AL

Chef’s Spotlight

DaveOur Chef’s Spotlight is David Letterman (and no relation to the comedian/talk show host) David grew up in the family food business, Bonafatto’s Fruit & Grocery, started in 1919, transforming to a take home meal shop in the 1970’s,  gradually adding a small restaurant. In January 1990, David became the third generation of Bonfatto to enter the business, and within a year he successfully established a second location.

 

neon_logoIt wasn’t long before catering services were added, and then, in July 1999, David and his wife, Sherri, became full owners. The hard-working couple’s first order of business: the launching of Bonfatto’s Restaurant and Lounge, which opened in November 2000 on Bishop Street in Bellefonte and featured everything from American-Italian dishes to Bonanza Subs.

wing_logoComing from the Bonfatto family, of course David had to make his own new innovation to the family business; a new line of award-winning Bonfatto’s Wing Sauce and Marinade! They searched the world, gathering exotic spices, peppers, and yes, even fruits that make Bonfatto’s hand-crafted Magnificent 9 sauces truly magnificent.

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Sweet with a kiss of heat! Dessert with a dash of daring! Each of the uniquely original Bonfatto’s Spice Cream creations is a savory dessert treat—a gourmet take on premium vanilla ice cream that’s sure to keep tongues wagging! The secret is in the sauce—Bonfatto’s Wing Sauces—lightly infused throughout French vanilla ice cream with all-natural ingredients. It’s ice cream that’s a little bonkers—a sweet with a tickle of heat. And it’s everything Mom told you not to do.

Recipe

Apple PepperJack~Pumpkin Cheese Cake
courtesy of David Letterman

Preheat oven to 350 degrees

For the crust
3/4 cup gram cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled

Filling
4-8 ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup (plus or minus)
Bonfatto’s Apple Pepper Jack Wing Sauce & Marinade

Method
Mix the ingredients for the crust in a bowl. Put into a greased spring-form pan, pressing in place to create a uniform crust. Bake in oven for 10 minutes, remove and cool. Put the cream cheese, sugar and eggs in a large mixing bowl. Blend the ingredients on low speed. Once they have come together, increase the speed of your mixer to medium high and mix until very smooth and creamy. In a separate bowl mix the pumpkin, cream, vanilla, and the spices. Put this into the cream cheese mixture and mix until completely incorporated. Drizzle some of the Apple Pepper Jack onto the crust (may need to put the jar into the microwave for 30 seconds or so to make it pour easier-take the lid off first).

Spread the cream cheese mixture into the spring-form pan. Drizzle the remaining marinade across the top.  Using the back of a butter knife, swirl the cheesecake batter and marinade creating a marbling effect.  Be careful not to over blend or cut through the crust. Bake for 50 minutes. The cheesecake will be done when a toothpick inserted into the middle comes out clean. Let cool on rack then release the springform.

Events

maryland bbq

 

randyhighpoint

Our own Chef Randall Smith will be competing with Doug Keiles and Adam Feinberg on the Ribs within BBQ team for Ergo Chef in the 4th Annual High Point BBQ Battle STATE CHAMPIONSHIP in Clarksburg, MD October 10 – 11, 2014.

Held annually, is a The Kansas City Barbeque Society -sanctioned event, operating under KCBS rules. It is locally operated as a fundraising event on behalf of the Muscular Dystrophy Association by High Point Events, the Montgomery County Career Fire. Fighters Association and the Montgomery County Career Officers Association. Come spend a beautiful fall day at Montgomery County’s premier event facility, High Point Farm, while watching some of barbecue’s finest grill teams compete for top marks in four gastronomic categories: Beef Brisket, Pork Ribs, Chicken and Pork. Competition has never tasted (nor smelled) so good…nor happened for such a great cause!

Mike StaibBarbecue Styles of America: A Guide to Regional Barbecue Flavors
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Ergo Chef, Gourmet Kitchen Store Sweepstakes

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 “IT’S THE ERGO CHEF ‘GOURMET KITCHEN STORE SWEEPSTAKES!!!!”

Ergo Chef would like to know “What’s your favorite ‘Gourmet’ Kitchen Store?”

Just tell us the name and address of your favorite local kitchenware store, your full name and email address in the comments of this post and we’ll enter your name into our Gourmet Kitchen Store* Sweepstakes!!!

*store must have an actual physical location and address.

PromoGood luck and thank you for participating.

Ergo Chef

Official Gourmet Kitchen Store Giveaway Rules 2014

No Purchase Necessary To Enter Or Win. A Purchase Of Any Kind Will Not Increase Your Chances Of Winning. Void Where Prohibited.

1. Sweepstakes Period: Ergo Chef, Gourmet Kitchen Store Sweepstakes (the “Sweepstakes”) begins at 9:00:00 am Eastern Time (“ET”) on 07/21/14 and ends at 7:59:59 pm ET on 08/11/14 (the “Sweepstakes Period”). One (1) Random Drawing will be held on 8/17/14  at 5:00PM from among all eligible entries received during the applicable Entry Period, in order to award one (1) Grand Prize per the Entry Period. Winner will be notified by email.

2. Eligibility: The Sweepstakes is open only to legal residents of the fifty (50) United States and the District of Columbia (excluding Puerto Rico, Guam, the U.S. Virgin Islands and other United States territories), who are twenty-one (21) years of age or older as of the date of their entry and who have access to the internet and Ergo prior to learning of this Sweepstakes. Employees of Ergo Chef, LLC (“Sponsor”), and any of Sponsor’s respective affiliates, parents, subsidiary companies, and advertising and promotion agencies (collectively the “Sweepstakes Entities”) and members of their immediate families (spouses, parents, children, and siblings and their respective spouses, regardless of where they reside), and/or those living in the same household of each (whether or not related thereto) are not eligible to enter or win the Sweepstakes. Void everywhere else outside the fifty (50) United States and the District of Columbia, or where otherwise prohibited or restricted by law. Sweepstakes is subject to all federal, state and local laws. By entering the Sweepstakes, participants are bound by and agree to these Official Rules, and the decisions of Sponsor and Administrator, which are final and binding.

3. How to Enter: During the applicable Entry Period, eligible entrants must log onto ErgoChef.com and leave a comment that to include name address website of their favorite gourmet kitchen store as well as their name , address, email number on this posting. There is a limit of one (1) Entry, per person, regardless of email address used, per Entry Period. Entries will NOT be carried forward into subsequent Entry Periods’ Random Drawings, if any. Normal Internet access and usage charges imposed by your on-line service provider may apply. Entries received from any person, regardless of email address used, in excess of the stated limitation will be void. All Entries must be received during an applicable Entry Period to be eligible for that Entry Period’s Grand Prize. The computer clock of the webmaster hosting the Sweepstakes is the official timekeeping device for the Sweepstakes. All Entries become the property of Sponsor and Sponsor will not verify receipt of entries.

4. Grand Prizes and Approximate Retail Value (“ARV”): One (1) Grand Prize is available to be awarded throughout the entire Sweepstakes Period (one (1) per Entry Period) (each, a “Grand Prize”). The Grand Prize winner, once confirmed, as detailed below, will receive one (1) Crimson Series G10 6″ Santoku Knife valued at $120.00. There is a limit of one (1) Grand Prize per person/household, throughout the Sweepstakes Period.

5. Random Drawing(s) & Notification/Acceptance: On or about August 17th, 2014, one (1) Random Drawing will be held, from among all eligible Entries received during the applicable Entry Period, in order to select one (1) potential Grand Prize winner. Administrator, who is an independent judging agency, will conduct the one (1) Random Drawing. The decisions of Administrator and Sponsor are final and binding on all matters relating to this Sweepstakes. If notification attempts for a potential Grand Prize winner fail for any reason, or if a potential Grand Prize winner does not comply with these Official Rules, such Grand Prize will be forfeited and an alternate potential Grand Prize winner will be selected from among remaining eligible Entries from the corresponding Entry Period. Acceptance of a Grand Prize constitutes permission for the Sweepstakes Entities to use the Grand Prize winners’ name, voice, actual or simulated likeness and biographical information in connection with the Sweepstakes and Sponsor (including, without limitation, for advertising and promotional purposes) in perpetuity, throughout the universe, in all media and mediums Sponsor sees fit, whether now known or hereafter devised, without additional compensation, unless prohibited by law.

6. Grand Prize Conditions: Sponsor reserves the right to perform a background check on any potential Grand Prize winner as a condition of awarding such Grand Prize. Administrator will furnish an Internal Revenue Service Form 1099 to each official Grand Prize winner for the actual value of each Grand Prize for the tax year in which the Grand Prize is awarded. Grand Prize winners are responsible for all federal, state, and local taxes (including income and withholding taxes) and all other costs associated with Grand Prize acceptance and use not specified herein as being provided. No transfers of a Grand Prize, in whole or in part, will be permitted, except at Sponsor’s sole discretion. Sponsor reserves the right to substitute a Grand Prize (or portion thereof) with another prize of greater or comparable value, as determined by Sponsor. All Grand Prize details are at Sponsor’s sole discretion.

7. General Rules: By entering this Sweepstakes, entrants agree to be bound by these Official Rules and the decisions of Sponsor and Administrator, which shall be final and binding in all respects. In the event of a dispute, Entries will be declared made by the authorized account holder of the e-mail address submitted at the time of Entry and the natural person who is the authorized account holder of the email address used to submit the entry will be declared the potential Grand Prize winner. “Authorized account holder” of an e-mail address is defined as the natural person who is assigned to an email address by an Internet Access provider, online service provider, or other organization (e.g., business, educational institution, etc.) that is responsible for assigning email addresses for the domain associated with the submitted email address. In the event that any provision(s) of these Official Rules shall be held by a court or other tribunal of competent jurisdiction to be illegal, invalid, or unenforceable, such provision(s) shall be limited or eliminated to the minimum extent necessary so that these Official Rules shall otherwise remain in full force and effect.

8. Limitations of Liability: Entrants, by participating in the Sweepstakes, release and agree to hold the Sweepstakes Entities harmless from and against any and all liability, claims, or actions, of any kind whatsoever, for any injuries, losses, or damages, of any kind, to persons (including death or bodily injury) and property, arising in whole or in part, directly or indirectly, from acceptance, possession, use or misuse of a Grand Prize. Each entrant agrees to indemnify the Sweepstakes Entities from any and all liability resulting or arising from the Sweepstakes and hereby acknowledges that the Sweepstakes Entities have neither made, nor are in any manner responsible or liable for, any warranty, representation, or guarantee, express or implied, in fact or in law, relative to any Grand Prize herein. Additionally, the Sweepstakes Entities are not responsible for late, lost, stolen, incomplete, misdirected, garbled, damaged, delayed or undelivered Entries; or for any virus contracted by an entrant’s computer through participation in the Sweepstakes, or for any incorrect or inaccurate information, whether caused by computer or Internet malfunction, interference, tampering, manipulation, weather, natural disaster, acts of war, or by any of the equipment or programming associated with or utilized in the Sweepstakes. The Sweepstakes Entities assume no responsibility for any error, omission, interruption, deletion, defect or delay in operation, or for failed computer, satellite, telephone, wireless or cable transmissions, or technical failure or jumbled, scrambled, delayed or misdirected transmissions, technical error, theft, destruction or unauthorized access. Sweepstakes Entities are not responsible for any other errors or difficulties of any kind whether human, electronic, computer, network, typographical, printing or otherwise relating to or in connection with the Sweepstakes, including, without limitation, errors or difficulties which may occur in connection with the administration of the Sweepstakes, the processing of Entries, the awarding of the Grand Prizes, the airing of the Code Word(s), the selection and notification/verification of potential Grand Prize winners, or in any Sweepstakes-related materials. The Sweepstakes Entities are not responsible for lost, interrupted, inaccessible or unavailable network, server, wireless service, Internet Service Provider (ISP), website, or other connections or any combination thereof. Sponsor reserves the right, at its sole discretion, to disqualify any individual it suspects of tampering with the Entry process or the operation of the Sweepstakes, to be acting in violation of the Official Rules, or to be acting in a unsportsmanlike or disruptive manner, or with intent to annoy, abuse, threaten or harass any person or entity. Any use of robotic, automatic, macro, programmed or like entry methods or third-party software or website, or any other devices, which subvert or manipulate the entry process will void all Entries by such methods, and disqualify any entrant using such methods. CAUTION: ANY ATTEMPT TO DELIBERATELY DAMAGE ANY WEBSITE OR UNDERMINE THE LEGITIMATE OPERATION OF THE SWEEPSTAKES IS A VIOLATION OF CRIMINAL AND CIVIL LAWS. 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In such an event, Sponsor will select the potential Grand Prize winners in random drawing(s) from among all valid, non-suspect, eligible Entries received prior to termination, if any, or as otherwise may be deemed fair and equitable by Sponsor. UNDER NO CIRCUMSTANCES WILL ANY ENTRANT BE PERMITTED TO OBTAIN AWARDS FOR, AND ENTRANTS HEREBY WAIVE ALL RIGHTS TO CLAIM, PUNITIVE, INCIDENTAL, CONSEQUENTIAL, OR ANY OTHER DAMAGES WHATSOEVER. IN NO EVENT SHALL SPONSOR BE LIABLE TO ANY ENTRANT OR WINNER FOR DAMAGES THAT EXCEED THE VALUE OF THE PRIZE TO BE AWARDED TO THE INDIVIDUAL ENTRANT IN THIS SWEEPSTAKES. IN NO EVENT WILL MORE PRIZES THAN THOSE DETAILED IN THESE OFFICIAL RULES BE AWARDED. SPONSOR’S FAILURE TO ENFORCE ANY PROVISION IN THESE OFFICIAL RULES WILL NOT BE DEEMED A WAIVER OF SUCH. 9. Disputes, Governing Law and Venue: THE SWEEPSTAKES IS GOVERNED BY, AND WILL BE CONSTRUED IN ACCORDANCE WITH, THE LAWS OF THE STATE OF CONNECTICUT AND THE FORUM AND VENUE FOR ANY DISPUTE SHALL BE IN KNOXVILLE, TENNESSEE. IF THE CONTROVERSY OR CLAIM IS NOT OTHERWISE RESOLVED THROUGH DIRECT DISCUSSIONS OR MEDIATION, IT SHALL THEN BE RESOLVED BY FINAL AND BINDING ARBITRATION ADMINISTERED BY JUDICIAL ARBITRATION AND MEDIATION SERVICES, INC., IN ACCORDANCE WITH ITS STREAMLINED ARBITRATION RULES AND PROCEDURES OR SUBSEQUENT VERSIONS THEREOF (“JAMS RULES”). THE JAMS RULES FOR SELECTION OF AN ARBITRATOR SHALL BE FOLLOWED, EXCEPT THAT THE ARBITRATOR SHALL BE EXPERIENCED AND LICENSED TO PRACTICE LAW IN CONNECTICUT.  THE REMEDY FOR ANY CLAIM SHALL BE LIMITED TO ACTUAL DAMAGES, AND IN NO EVENT SHALL ANY PARTY BE ENTITLED TO RECOVER PUNITIVE, EXEMPLARY, CONSEQUENTIAL, OR INCIDENTAL DAMAGES, INCLUDING ATTORNEYS’ FEES OR OTHER SUCH RELATED COSTS OF BRINGING A CLAIM, OR TO RESCIND THIS AGREEMENT OR SEEK INJUNCTIVE OR ANY OTHER EQUITABLE RELIEF.

10. Privacy Policy: Any personally identifiable information collected during this Sweepstakes will be collected by Sponsor and used by Sponsor, Administrator, or their affiliates, agents and marketers for purposes of the proper administration and fulfillment of the Sweepstakes as described in these Official Rules and in accordance with Sponsor’s Privacy Policy as stated at Ergo Chef, LLc and as allowed by law.

11. Sponsor: Ergo Chef, LLC. 35 Eagle Road.Danbury, CT. 06810 © 2014 Ergo Chef, LLC. All Rights Reserved

Mike StaibErgo Chef, Gourmet Kitchen Store Sweepstakes
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Some BBQ, maybe a nice piece of cake, chefs, recipes…Happy Birthday America!

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Hello and welcome to Summer and America’s birthday month. July 4th is here and grills everywhere are being fired up and the tradition of barbecue is in full swing. In this edition of Food Tricks & Kitchen Tips we are covering the the different styles of BBQ across America from region to region. Many of you cater your 4th of July parties and picnics, and we have a great caterer for you in our Chef’s Spotlight, Chef Joseph Yorio, Owner of, Event Caterers, Connecticut’s Premier Gourmet Caterer. From one-of-a-kind weddings to fully customized dinner parties, Chef Joe creates unique dining events, with personalized service that goes above and beyond. We also have a delicious recipe from Iron Chef Judge Mario Rizzotti.

Styles of American Barbecue

From Carolina pig-pickin’s to Kentucky mutton, the idea is the same everywhere; an outdoor party with friends, food, and beer. The meat is generally marinated before being put on the grill, where it’s brushed with whatever kind of sauce is available or popular. More than anywhere else, American barbecue makes use of specific kinds of wood to impart flavor in the meat: in Texas, mesquite brush is common, but hickory and oak are more readily available elsewhere. Outside the South, culinary specifics often take a back seat to the social aspect. You’re more likely to find burgers, hot dogs and vegetable skewers than pulled pork at a BBQ, but the soul of the barbecue is alive and well.

Memphis, Tennessee

Memphis is probably best known for its dry barbecue. Most frequently used on ribs, the dry style is highly flavorful and is less messy to eat than wet. In the dry process, the ribs are coated with a rub made from ingredients such as garlic, paprika, onions, cumin, and other spices. They are then cooked in a smoker until they are fall-off-the-bone tender. Typically, dry ribs are served with a sauce on the side.

Memphis barbecue sauce has its own distinctive flavor, as well. Though the specific ingredients will vary from cook to cook, Memphis sauce is usually made with tomatoes, vinegar, and any countless combination of spices. It is generally thin, tangy, and somewhat sweet. Memphis sauce is poured over pulled pork or served along side of dry ribs. Nicknamed the “Pork Barbecue Capital of the World,” Memphis considers itself a leader in the world of barbecue. In his book, The Grand Barbecue, Doug Worgul credits the Memphis in May World Championship Barbecue Cooking Contest, which started in 1978, as the country’s oldest barbecue competition.

Meat: Smoked pork ribs on the slab, and pulled or chopped pork for sandwiches.
Sauce and Flavoring: Ribs are served with a dry rub made with ingredients like garlic, paprika, onions and cumin. The sauce, made with tomatoes, vinegar, and spices, is served on the side.
Cooking Method: Slow-cooked over indirect heat.
Side Dishes: Coleslaw and baked beans.

Kansas City, Missouri
This style barbecue is characterized by its use of different types of meat (including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish) along with its sweet and tangy sauces which are generally intended for liberal use.

Kansas City has more than 100 barbecue restaurants and is known in Missouri as “world’s barbecue capital.” Ribs are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are a popular dish in many Kansas City area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, french fries, coleslaw, and other soul food staples.

Henry Perry is known as the “Father of K.C. Barbecue.” Perry is famous for the slow-cooked ribs he served for .25 cents a slab out of a trolley barn in the early 1900’s. His legacy thrives with the city’s countless barbecue restaurants and The Kansas City Barbecue Society, which has more than 8,000 members worldwide.

Meat: Beef and pork.
Sauce and Flavoring: The sauce is tomato-based and sweetened with molasses or brown sugar.
Cooking Method: Slow-cooked over hickory wood for as long as 18 hours.

North Carolina

Two styles, western (aka Lexington) and eastern, dominate North Carolina barbecue. The annual Barbecue Festival has been held in Lexington, N.C. every October since 1984. According to the festival’s official website, the event attracts more than 100,000 people each year.

Meat: Pork shoulder (western) and whole hog (eastern) chopped or pulled.
Sauce and Flavoring: The western style sauce is called “dip” and is a thin tomato-based sauce mixed with brown sugar and spices. In the east, the sauce is a blend of vinegar, sugar, water and pepper.
Cooking Method: Both styles are slow cooked over indirect heat with oak or hickory wood. To preserve the pork and smoke flavors the meat is never basted.
Side Dishes: BBQ slaw, hush puppies (western), mayonnaise-based coleslaw and corn bread sticks (eastern) complement the barbecue. Sweet tea for a beverage and banana pudding or peach cobbler for dessert is served in both the western and eastern parts of the state. The town of Lexington alone, with a population of about 20,000 people, boasts more than 20 barbecue restaurants.

Texas 
According to the Travel Channel show “Food Paradise,” the state legislature declared Lockhart the BBQ capital of Texas. The Office of Texas Tourism marks the so-called “Texas Barbecue Trail” as starting just north of Austin and continuing further south to Luling.

Meat: Beef, particularly untrimmed brisket.
Cooking Method: Slow-cooked over coals or wood in above ground smokers.
Sauce and Flavoring: No sauce is used before or during cooking. Pepper and salt are the most common seasonings. A thick tomato-based sauce with a sweet and spicy taste is served on the side of the barbecue meal.
Side Dishes: In Texas the focus is on the meat, but occasionally beans, potato salad and thick toasted white bread called Texas Toast are added to the meal. Traditional desserts include pecan or lemon chess pies.

We’re pretty sure we’ve covered the topic thoroughly. Now, all that remains for us and barbecue is the eating. Our grill has been heating up for the last 15 minutes, the ribs and shrimp marinating for the last 24 hours and veggies are all prepped and ready for grill marks. Enjoy yourselves! Experiment. have fun. Oh, and for you ladies especially; the next time your man is standing at the grill staring at an overdone hockey puck of what used to be a meat patty, feel a little pride. He’s also standing with a long line of men who, throughout history, have regularly asked, “Honey, can I get another piece of meat, this one’s had it…”

Chef’s Spotlight

JoeChef Joseph Yorio has more than 20 years of culinary expertise, catering and cooking from Rhode Island to Manhattan. A Culinary Arts graduate from Johnson & Wales, Joe has created one of the most talked about caterers in the region. He’s also one of the nicest guys you’ll meet, and has hired an outstanding staff of professionals. His exquisite, creative cuisine paired with a unique approach to event planning and design are a recipe for success whatever your occasion calls for. His two companes, Event Caterers and Picnic Caterers can take care of all your personal and corporate party and picnic needs.

WEDDINGS, CELEBRATIONS & BBQ’s

eclogoAll Wedding and Gala Event clients enjoy the full service treatment:

A Complimentary Tasting at the  Gourmet Kitchen with Chef Joseph, where they’ll create your menus together. Fully Customized Menus and Table Arrangements to make your event just as you envision it, with food that looks as amazing as it tastes. Ask about their trusted Partners, including Florists, Bartenders, Musicians, Event Venues, Limousines and More. 

313503_253522441364475_1268838894_nHost a party in your home, from a festive dinner to showers and once-in-a-lifetime celebrations, create a menu to fit your needs. Ask about their Personal Chef Service. For more about Joe and Event Caterers, visit his website here.

Event Caterers~45 Padanaram Rd~Danbury CT~ 06810    To Contact Joe: info@eventcaterersct.com~203.207.4669

pclogo

 

Picnic Caterers is Connecticut’s Most Tasteful Outdoor Catering Company. From Backyard Picnics to Corporate Events, We Do it All in Style.

Sister company of Event Caterers, Picnic Caterers of Connecticut specializes in Outdoor Event Catering. They take our gourmet kitchen on the road, and can set up wherever you need them, supplying portable fire pits, ovens and refrigeration, and customizing menus to fit your specific needs. If needed, they Picnic Catererscan even help you find the perfect venue for your event. Ask about their full range of catering options and all−inclusive event planning services.

Check them out on Facebook as well.

Recipe

Veal with Tuna Sauce
Servings 6
photo-10Our Recipe this installment comes from Iron Chef America Judge, Mario Rizzotti, This is a light, fresh recipe of Piedmont. The delicate flavor of the veal is paired with the more aggressive flavors of the sauce, making for a completely Italian dish. Look for a Chef’s Spotlight on Mario in our next Chop Talk post later in July.

Time:1 hour and 20 minutes
Difficulty: 
Medium

Ingredients
1 ¼  lb  veal tenderloin
1  oz  stale bread
1 ¾  oz  vinegar
½  lb  drained tuna
⅛  oz  capers
3 ½  oz  extra virgin olive oil
½  cup  white wine
2  anchovies
3  hard-boiled eggs
rosemary to taste
sage to taste
meat broth to taste
salt to taste

Vitello-Tonnato-P1000612Method
40 minutes preparation + 40 minutes cooking
Salt the veal top round and brown in a frying pan using olive oil. Add the garlic and herbs to the veal and cook in a 180-200oC (350-390oF) oven, until the veal is slightly pink.
When the veal is cooked, remove from the frying pan. Using white wine, deglaze the meat drippings in the bottom of the frying pan to achieve a thin gravy. In the meantime, rinse the capers and anchovies of the salt and soak the stale bread in wine vinegar.
Allow most of the wine to evaporate from the frying pan. Then, add the capers, anchovies, bread, and tuna, removing the oil from the tuna. Stir well and cook for a few minutes.
Add in the egg yolks and stir all the ingredients. Using the beef broth, thin the tuna mixture until a desired consistency is achieved for the sauce.
Slice the veal roast and serve with the tuna sauce.

Food History
Capers can be found in most of the Mediterranean countries. They were known and sought after since Ancient times and were even mentioned in the Bible as an aphrodisiac. One of the most famous caper varieties is that of Salina, a small volcanic island located off the coast of Sicily in the Aeolian archipelago. Salina is known for its beautiful landscape and its name derived from the large quantities of salt that was produced on the island in the past. It is also famous for the variety of plants that grow on the island. The most famous is the caper bush. It has unique characteristics including the strong flavor and its olive and magma-like aroma.

Til Next Time,

Ergo

Mike StaibSome BBQ, maybe a nice piece of cake, chefs, recipes…Happy Birthday America!
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The Backyard BBQ, Chef Rocky Fino & Pesto Stuffed Pork Loin.

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Hi and welcome to the the Fathers Day installment of Chop Talk. In this edition we are going to look at the origins of the backyard barbecue. For the most part, the barbecue is an ‘American’ tradition, but we think you’ll be surprised at its origins and those who were its biggest fans. We’re sure most of you can recall some of these great times and hopefully, you have carried on these traditions. Then we’re pleased to introduce to our good friend Chef Rocky Fino in this edition of Chef’s Spotlight and we have a delicious recipe for Pesto Stuffed Pork Loin.

Food Tricks & Kitchen Tips

The most plausible theory claims that the origin of the word “barbecue” is a derivative of the West Indian phrase “barbacoa,” which describes a method of slow-cooking meat over hot coals. The Oxford English Dictionary traces the word back to Haiti, and others claim that “barbecue” might actually come from the French phrase “barbe a queue,” meaning “from head to tail.”

In America, barbecue can be traced back to colonial times, with a Virginia law written in the 1600s providing that, “discharging of firearms at a barbecue was prohibited.” In George Washington’s diaries, one entry, dated May 27, 1769, describes him traveling to Virginia for a barbecue. What we find most fascinating about his subsequent entries over the next few years, is that it reveals George to be the very antithesis of what we have come to believe with regard to his personality and demeanor. To most of us, the ‘Father of Our Country‘ is portrayed a stoic and serious individual, yet most of his entries concerning barbecue, are usually followed by entries about his ‘laying low for a few days and doing nothing of note.‘ Seems ol’ George was a partier at heart and we might very well have documentation of the first Presidential Hangovers! You Go George, Party like it’s 1799!”

In 1820, in a letter to her grandfather, Thomas Jefferson, Ellen Randolph wrote him of  ‘a great barbecue’ held on the Fourth of July in Charlottesville. By that time, Independence Day barbecues had become the norm. It is even recorded that upon the marriage of Abraham Lincoln’s parents, on June 12, 1806, the ‘reception‘ was a barbecue. From the book, “Lincoln: The Prairie Years, 1927,” written by Carl Sandburg, a guest at the wedding, Christopher Grahm wrote, “We had bear meat, venison, wild turkey and duck eggs, both wild and tame, maple sugar lumps tied to a string to bite off with coffee or whiskey, syrup in gourds, peaches and honey, a whole sheep roasted in a pit over coals of burned wood and covered with green boughs to keep the juices in.”

So as you can see, the tradition of gathering with your friends to cook some sort of meat over wood or coal outdoors seems to have been around for centuries.  Now if only the cool DUO tongs were available then, they may have made BBQ easier.

Chef’s Spotlight
rocky
In this edition of Chef’s Spotlight we are featuring good friend Chef Rocky Fino, author of  Will Cook for Sex: A Guy’s Guide to CookingWill Mix for Sex: 21 Classic Cocktails to Set the Mood and Will Cook for Sex Again, Again and Again. He earned himself the affectionate designation of “the show’s giggle” at a 2005 literary trade show. But when it comes down to showing men that cooking for a woman doesn’t have to be intimidating, the culinary writer and presenter takes his mission very seriously. “As men — single or married — we are challenged with enamoring our significant others,” he says. “There is no better chance to show her your affection than in the kitchen.”

In his books, meal demonstrations, and speaking engagements, Fino breaks cooking down into simple steps and complements his recipes with visual aids and amusing anecdotes about his own trials and errors – thereby reassuring men (and, often, women) that they, too, can impress a date by developing some basic confidence and creativity in the kitchen. With a playful and approachable self-depreciating style, Fino guides would-be seductors through specific topics like essential equipment, salmon vs. steak, and meals the morning after. As a pioneer in the field of pairing and cooking with craft beer, the California-based chef also challenges readers and viewers to break with tradition by serving elegant beers instead of wine to score points in the crucial categories of innovation, forethought and attention to detail.

Fino, who spent many a childhood night cooking for the family with his father, received a B.A. in Radio, TV and Film from Temple University and an M.B.A. from California State University. The skills he learned in school combine with a natural sense of humor to make him a sought-after broadcast media commentator and featured chef at food, drink and relationship expos and events across the country. To wit, Fino is the resident cooking expert for TV8 in Vail, Colorado, and appears frequently on TV news and cooking shows in Philadelphia, Manhattan and St. Louis. He’s also the featured guest chef for the Atlantic City Beerfest.

Fino’s first book, Will Cook for Sex, published by Stephen’s Press in 2005, won ForeWord Magazine’s “Cookbook of the Year” award and has received praise from publications such as Men’s Health Magazine, Maxim, Hooters Magazine, Philadelphia Inquirer and St. Petersburg Times. “He provides a guy’s insight into the crazy abyss of dating and relationships,” reviewed Tracy Spicer in Pasadena Weekly. “Think of Fino as your best friend, giving you advice before the big date. Only these friendly pointers are not cheesy pickup lines or suave moves … and they most likely will work!”

As a California native, Fino has long taken advantage of the fresh ingredients and progressive culinary ideas that informed his father as he methodically prepared thousands of gourmet meals with his son. “He admitted that since I didn’t get Paul Newman looks from him, he needed to give me something else to help with the ladies,” the younger Fino remembers. “After many years of defeat suffered while trying to go toe-to-toe in the ring of the pick-up scene, I finally realized the value of that skill.” Since picking up an iron and a skillet, then and a pen and a microphone, Fino’s succeeded in picking up many a pleased woman and several books’ worth of pointers. And if any readers or viewers require proof that Fino’s techniques really work, they’re welcome to ask his very appreciative wife. You can follow Rocky on his facebook page: Will Cook for Sex and on twitter: @willcookforsex and you can find out more about Rocky on his website, www.willcookforsex.com.

Recipe
Our recipe is courtesy of @GourmetGuyMag, Louis S. Luzzo, Sr.

2008_1224Gatewayfarm0013Pesto Stuffed Pork Loin
“This recipe combines two of my favorite ingredients, Pork & Pesto and includes a special cheese called Brie Stuffed With Cheese; a combination of Brie, Stilton or Bleu and Triple cream. (I agree. we could just enjoy the cheese and leave it at that, but trust me this recipe will make you happy.)” ~Lou

Ingredients
1 3-5 lb. pork loin
1/2 cup pesto stuffing
Spice rub

The Pesto
Ingredients
3/4 cup arugula leaves
3/4 cup basil leaves
1/4 cup ‘Brie stuffed with cheese.’ (see NOTE)
1/4 cup pine nuts, whole
4 large cloves garlic, minced (reserve 1 tbls)
Olive Oil

Method
Place arugula and basil leaves into a food processor. Add the pine nuts and garlic. Slowly add olive oil until paste begins to form. Next take the ‘cheese’ and crumble into the mixture. Pulse until thoroughly mixed. Set aside.

The Spice Rub
Ingredients
1 tbls minced garlic – Use a Chef knife
1 tsp black pepper, freshly ground – Use a good Spice Grinder
3/4 tsp red pepper flakes, less if you don’t like heat
1/2 tsp fennel seeds
1/2 tsp celery seeds
1/2 tsp thyme, freshly ground
1/4 tsp cumin, freshly ground
Salt to taste
Method
Place all ingredients into a spice grinder (I use whole fresh thyme, cumin pods, & peppercorns) and blend until all spices are powder. Set aside.

Method
Preheat oven to 375 degrees unless you are grilling, then preheat grill to medium-high heat.
Butterfly pork loin until ¾ of an inch thick. A 6″ Utility knife works great for this. Next, using the flat side of a kitchen mallet, pound until ½ inch thick. Using a spatula, spread the pesto mixture over the pork loin. Roll up the loin and use a skewer or chef’s twine to keep tightly closed. Take the spice mixture and rub the entire loin, making sure to coat the ends as well. (Reserve the extra rub for the sauce.)

Add 2 tbls olive oil to a large saute pan and place on medium-high heat. Sear the loin on all sides till golden brown. Once all sides are nicely seared, place the roast on a rack inside a roasting pan with sides. Set aside saute pan without removing fond. Place roast on center rack of the oven and cook for 45 minutes, making sure to periodically check for doneness after 30 minutes. While loin is cooking, add 2 tbls of balsamic vinegar and the extra rub mixture into the saute pan, making sure to scrape up all the fond. Thin with vegetable or chicken broth and cook on medium-high heat until it reduces to a roux-like consistency. Remove from heat and set aside until pork is done.

2008_1224Gatewayfarm0012Plating
Place the loin on a cutting board and let rest. Using a serrated knife, cut a few ½ inch medallions leaving the rest of the loin whole. Place on plate with medallions fanned out in front. Quickly reheat sauce. Fan out arugula and or basil leaves putting a small spoonful of sauce at their base. Serve.
NOTE: The cheese used in this recipe is called ‘Brie stuffed with cheese.’ If you cannot find this at the local store where you buy your cheese, it’s easy to make your own. Simply combine Brie, any blued veined cheese and a triple cream. WOW, you will not be disappointed. You can probably find a blue veined Brie more easily, so just add the triple cream. Enjoy!

Til next time,
Ergo

Mike StaibThe Backyard BBQ, Chef Rocky Fino & Pesto Stuffed Pork Loin.
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