All posts tagged: Independence Day

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

Sport Bottle is Triton(R) shatter Proof Material when on the go & BPA Free for a healthier lifestyle – Fits in car cup holders. Bottle top has compression fit cap for no accidental spills
Grinder Assembly_XL Grinder Blades_XLBottle has measurement Marks on side so you fill it just right

INCLUDES: Motor Base & Blade, 1 Sport Bottle, Grinder Blade & Cup, Instruction Manual & Recipes Easy to use, convenient size and easy cleanup! 1 Year Limited Warranty

 

Order Yours Today:https://www.ergochef.com/proddetail.php?prod=MyJuicerII


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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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!
read more