April 12, 2009 | Best BBQ Tips

RESTAURANT GURUS Casting Call

DOES YOUR RESTAURANT CONSULTING FIRM HAVE WHAT IT TAKES TO TURN A STRUGGLING RESTAURANT INTO A WELL-SEASONED ESTABLISHMENT?

From the creator of “Extreme Makeover: Home Edition” and a major cable network comes a new kind of makeover show! They are looking for a consulting firm that specializes in turning struggling and/or failing restaurants around to success in a short amount of time. This show can take your consulting firm to a new level of brand recognition!

THEY ARE SEEKING COMPANIES THAT ARE:

Constantly turning struggling restaurants into successful enterprises quickly.

A team with diverse personalities and a range of expertise such as designers, recipe and menu developers and top business coaching consultants.

Willing to give insights about what makes your consulting firm successful and how you manage your day-to-day operations. If you are interested or know a firm who would be for this extraordinary, once in a lifetime opportunity!!

EMAIL THE PRODUCERS NOW:

restaurantgurus@MysticArtPictures.com

Please include company name, address, website, who they can contact, phone number, email address, a recent photograph of the team, and brief summary of why you think your firm is the perfect fit for this show.

Subscribe to: Posts (Atom)

Direct Cooking Method

The Direct Method is similar to broiling. Food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time. Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire food surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.

To grill by the Direct Method on a charcoal grill, spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

To grill by the Direct Method on a gas grill, preheat the grill with all burners on High. Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

Indirect Cooking Method

The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there's no need to turn the food. Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.

To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.

To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.

Santa Maria Style BBQ

Santa Maria Barbecue has its roots in the mid-19th century, when the rancheros gathered to help each other brand their calves each spring. The host would prepare a Spanish style barbecue as a thank you for his vaqueros (America’s first cowboys), family and friends. Under the oaks of this serene little coastal valley they would enjoy a traditional feast that included beef barbecued over a red oak fire, served with Pinquito beans, bread, salsa and homemade desserts.

The present Santa Maria Style Barbecue grew out of this tradition, and achieved its "style" some 60 years ago when local residents began to string their beef on skewers and cook it over the hot coals of a red oak fire. The meat, either top block sirloin or the triangular-shaped bottom sirloin known as "tri tip," is rolled in a mixture of salt, pepper and garlic salt just prior to cooking. It is then barbecued over red oak coals, giving the meat a hearty, smoky flavor.

The traditional Santa Maria Barbecue menu features, of course, the barbecued sirloin, trimmed, sliced, and laid out in metal pans so that the diner may select the desired doneness. The only condiment for this tender and flavorful meat is a fresh salsa. With it is served grilled French bread dipped in sweet melted butter, perfect for soaking up every last bit of the flavorful meat juices. Also served on the side is a tossed green salad, and slow-cooked pinquito beans. For the most authentic Santa Maria Barbecue experience, select a robust Santa Maria Valley wine to accompany your meal. This tasty feast is finished with coffee and a simple dessert.

Kansas City Style BBQ

Kansas City barbecue refers to the specific inner city style of barbecue that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. The Kansas City Metropolitan Area is renowned for barbecue. Kansas City, Missouri has more than 100 barbecue restaurants and is known as "world's barbecue capital." There are large, well attended barbecue cooking contests, the two most notable being in Lenexa, Kansas and at the American Royal.

Kansas City BBQ is usually a dry rub-spiced slab of pork ribs, slow cooked for several hours over a pit using hickory smoke, and mopped with thick BBQ Sauce, usually tomato-based, sweet and sour, with spices.

Texas Style BBQ

In Texas, the meat used most often is beef. And among the various beef cuts, brisket is hands-down the most popular. There's something about taking a tough piece of meat like a beef brisket turned it into a tender delicious masterpiece that excites most Texans.

Texas BBQ sauce barbeque sauce is also unique. Every Texas barbeque fan knows that there is nothing like Texas BBQ sauce. This sauce has a sweet and spicy, tomato-based flavor that is thick and delicious.

Texas BBQ contains special seasonings and spice mixtures that are added to the meat, sometimes as a rub before it is barbecued.

Memphis Style BBQ

From world renowned restaurants like The Rendezvous to the Memphis in May World Championship BBQ Cooking Contest, barbecue is an important part of culture in Memphis, TN. Traditional Memphis barbecue is usually smoked pork served in one of two forms: ribs on a slab or pulled. The meat is cooking with a slow smoking process bring out its natural flavor and juices. The result pork that is tasty and tender, even without rubs and sauces.

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. Often a BBQ sauce is served on the side or poured over pulled pork. Memphis style sauce is usually thin, and not as sweet as most other types of sauce.

St. Louis Style BBQ

St. Louis-style barbecue is a term used to describe several similar styles of cooking pork products.

St. Louis-style ribs, cut from spare ribs, are a good example of such recipes. In preparing this food, the brisket bones are removed from the bottom of the rib rack. Slow cooking over low heat is the key to culinary success here, with a good, smokey grill (typically a kettle by Weber or some sort of covered smoker). Barbecue afficianados in St. Louis like to use the phrase "low and slow" to describe this cooking method.

Another staple of St. Louis-style barbecue is pork steak. method is to quickly sear the steaks over high high heat, then place on a covered grill or smoker and cook over low heat (170-200 degrees) for several hours. When the steaks are done, they are dipped in St. Louis-style barbecue sauce and returned to the grill for carmelizing, turning often. This step may be repeated numerous times before serving. Note that when using this method, the pork steaks should be marbled with fat and have at least 1/2 inch of fat around the edges. The low heat causes the protein in this usually tough cut of meat to break down, while the fat dissolves and is absorbed by the meat.

Do not republish any information on this website without written permission from the website owner. If you violate author copyright when reprinting articles from our site, you agree to be held liable for all attorney fees and statutory damages awarded upon a copyright infringement lawsuit that may be brought against you. Please read Section 504(c)(2) (http://www.copyright.gov/title17/92chap5.html#504). You agree that any legal proceedings against you will occur in Santa Barbara County in the State of California, USA.

All trademarks shown on this page are the property of their respective owners. Nothing here is meant to imply endorsement by or affiliation with the brands named. Brand names are used for the purposes of showing potential casting opportunities and reflecting brands that have/had acting and modeling auditions or dance, crew and music jobs posted on our site.

Google

Privacy Policy

Disclaimer

CONTACT US

Copyright © AB Media Publishing LLC. All rights reserved.