REMOVE THE MEMBRANE ON THE RIB

The membrane is a very thin piece of cartilage that is attached to a rack of ribs. This will add time to your preparation time, but it is worth the time to get the membrane off. You can remove the membrane by peeling it off.

OK for those grillers that don’t know the membrane on pork ribs which lies on the interior side of the rack. It is edible, and some barbecue cooks do leave it on when they prepare the ribs. Most cooks including myself will remove the membrane because seasoning will not penetrate the tough membrane. The best way is to use a sharp knife “Be very careful with it” and slip it under the membrane at one end of the rack of ribs and peal back enough to get a good grip on the membrane. This takes some practice so just keep working at it.

 

Detailed Instructions on removal of the Membrane

 

1. Slide the tip of a paring knife underneath the membrane along the widest end of the ribs, right next to the first bone. If you are working with baby back ribs, start underneath the second bone of the rack.

2. Carefully rock the paring knife back and forth until there is a space big enough to insert a thumb. With a piece of paper toweling in your hand, grasp the membrane gently pull up the membrane until you can insert two fingers.

3. Pull the membrane off of each bone until you reach the end. The membrane should come off in one piece. If the membrane breaks, slide the knife tip underneath the next bone, and start again until all the membrane is removed.

Once again the main reason for membrane removal is that spices and smoke cannot penetrate the membrane so you lose some of the flavor you are trying to get into the meat. So, once the membrane is removed season your ribs with a good rib rub.

“Barbecue Rib Rub”

Do you want to prepare your own barbecue rib rub?  “Also a Great Smoked Pork Rub” Any leftover rib rub can be left in air tight container.

Ingredients

1 tablespoon of cayenne pepper

3 tablespoons of brown sugar

1 tablespoon of onion powder

2 tablespoons of chili powder                                                            

1 tablespoon of salt

 1 tablespoon ground black pepper

Method

Mix ingredients together thoroughly and rub on your ribs. Fully coat the ribs with the rub.

Smoking Ribs slowly is in my opinion an art form. One of the most distinctive differences between cooking styles is the rub that is used. Rubs can be sweet, savory, spicy, hot, and of course, perfectly suited to your tastes. Finding the rub that is right for you can seem like a daunting task but it is well worth the time.

I am big on experimenting with your own recipes. This is no different with rib rubs. Start with the basic recipe above then try adding some of your favorite spices like Oregano, Garlic, Cumin, Cinnamon or ground Lemon Peel, etc.

Write down the ingredients of your barbecue rubs in a notepad. Believe me, you will not remember later exactly what you put in and in what amounts. Besides, if you want to increase or decrease amounts of something later you will have to know how much you used originally.

 Tip:   I coat my meat with yellow mustard before sprinkling on my barbecue dry rub to help it stick better. The mustard loses its flavor during smoking and creates a really nice crust.

 

See you at the Triple-B BBQ Festival and Cook-Off on Saturday – In Downtown Crestview Fl.  For a Great Day of Family Fun and BBQ “Starts at 10 am”

Things to look for when buying a Grill

By Colin Richards

Well we are coming up on another spring time, and to many that means getting the ole grill out of the garage or buying a new one. If you are one of those that need to buy a new grill here are some tips for you. Outdoor BBQ grills include gas grills, charcoal grills and electric grills. There is a very large selection of stainless steel gas grills for your outdoor kitchen, portable charcoal grills which are great for tailgating and patio electric grills for your apartment or home.

Personally I have two grills that I use, My PK (Portable Kitchen) Grill which I use for grilling steaks, hot dogs and burgers.   I also have a smoker, this I use for smoking pork and ribs. This is my preference, but you may look at it different.  

 

Whatever fuel you like to use be it electric, gas or charcoal, there are a set of general features which you have to take into consideration whenever you plan on shopping for a grill. If this is your first time to own a grill, then the more important it is for you to follow these guidelines so that you can have a long lasting, memorable experience when it comes to grilling dishes for your own meals as well as when hosting parties for family and friends.

 

1. Price: The first thing on most people’s minds is price. Always remember this:  You get what you pay for! If you drop in your local specialty store or hardware store you will see Gas Grills in the price range of around $150 to $500. You will also see grills that cost over $1,000 or much more.  So you need decide how much you want to spend before you shop because you can spend as much as you want. There are literally hundreds of grills on the market each year, though your local stores may only carry a few, so having an idea of how much you want to spend will help narrow your search.  

 

Tip: Take a look at some grill stores on line, to get a feel for what’s out there. The Florida Panhandle BBQ Society has an On-Line store www.FlaPanhandleBBQ.com.  Look for a link to the store on the home page. Also you have other store just google Grills.  Compare prices, find out whether or not a propane tank is included. This can add about $20USD to $30USD dollars to your total cost if you have to buy it separately.

 

2. Grid Size: The size of the grid is a very important factor to look for when checking out a grill. The grid is the cooking surface, and it must be wide enough to accommodate your pots, pans and such, especially when you’re preparing for a big meal. A grid size 350 by 450 square inches is enough for you to cook a variety of dishes to serve to a big number of guests.

 

3. Transport Convenience: Are you the type who cooks not just in the backyard but goes to other places to conduct parties and tailgating? If so, then you will need a grill that is easy to transport. Look for a grill that’s easy to assemble and pack up, the type that can hold a good amount of dishes for cooking, and the kind that’s easy to clean up afterwards.  

 

4. Gas or Charcoal: OK, the big question is the choice between charcoal or gas.

Gas  When we talk gas grills this includes propane tanks – as well as built-in grills with natural gas hookups. The most common on the market, gas grills come with many options. Overall, LP gas tanks are readily available. Down falls to propane tanks are the exchanging, and running out of fuel while cooking. Now if you are going to have your grill in a stationary place, one clear benefit of a fixed grill is the option of connecting to a natural gas line. Plus, natural gas costs less and can cook hotter.

Charcoal  If you ask a grill purist you will be told that the best smoky taste comes from charcoal grills. That’s a matter of opinion and heated debate. In the past few years charcoals grills aren’t like your grandfather’s grill. Historically, the charcoal grill meant almost an hour of prep time before the first steak could hit the grill.

Today’s models cut this time significantly. You can have your grill up and running in very short time. Most are less than 20 minutes. If you don’t want to commit to only charcoal, there are charcoal grills that can use an LP cylinder when you need to get cooking faster, the gas ignition system. Using the igniter button, the attached gas tank brings charcoal up to temperature fast.

Today’s charcoal grills also offer easier cleanup, with easy-to-clean ash catchers.

Look for named or branded Grills with a good warranty that can assure you of better, longer more reliable usage. If you think you just need a grill for primary grilling practice, then you may first opt for a cheaper, unbranded grill; once you know the ins and outs of grilling, then it’s time to invest on a branded, more durable kind.

 

So there you have it my four priorities for selecting a new grill, we hope you find the right grill for you.

 

Outdoor Cooking Tips for the Upcoming Barbecue Season

With the new Barbecue season coming on, with the grills and smokers coming out again, I am going over some tips that have come up from replies to my Gulf Coast Post column which I do twice a month and other questions that come my way. If you are one of those that replied to me about my article, thanks for taking the time and your question.

1. Don’t let those barbecue flare-ups put out the flame in your heart for outdoor grilling. There are several reasons why barbecues will suddenly flare up, turning your meat to ashes. Luckily, there are also several ways to fight back. Here are some suggestions: Move your meat away from the fire by raising the level of your grill. Some flare-ups are natural. By keeping your meat a bit higher, the flames may not reach the grill.

Use a grade of meat with a bit less fat. Most of the time, it’s the dripping fat that causes the flare-ups.

Use a marinade or barbecue sauce with less sugar.  Sugar in the marinade not only attracts the flames, but will burn on the surface of the meat.

Give the fire a bit less air to feed on by closing the vents down a bit.

2. Use an enclosed barbecue with a removable lid. This will allow you to both grill and smoke. Keep it covered: When cooking larger cuts of meat and poultry, use indirect grilling or barbecuing. Keep the grill lightly covered and resist the temptation to peek – every time you lift the lid, you add five to ten minutes to the cooking time! 

Resist the temptation to lift the grill lid, unless you’re turning or adding items, to keep heat from escaping.  Just remember that every time you lift the lid, you lose heat.

3. If you want your grill to multitask, bank up the fire on one side and leave the other half of the grill charcoal-free.  You can regulate the temperature of the interior by opening and closing the flue on the top. Closing completely will result in a slow-burning fire and a low temperature – perfect for smoking.  Using Indirect Heat for tougher meats that need to be cooked slower, like roasts, whole chickens and slabs of ribs. You cook the meat indirectly by placing it away from the charcoal or burner.  You then cover the grill so the meat cooks slowly and the heat stays in the grill. 

4. Working the vents on your barbeque grill is an important aspect of controlling the temperature.  The vents on both the top and bottom are used to control airflow into the grill.  The more air allowed into the grill the hotter it will be.  Generally you want to always leave the bottom vent open to allow air for your fire and control the temperature by manipulating the top vent.

We will be publishing more tips throw-out the year, here in the Gulf Coast Post.

Grilled Brats Recipe

Ingredients:

• 3 tablespoons butter
• 4 cups sliced peppers
• 2 cups sliced onions
• Favorite barbecue rub
• 10 brats (good quality)

Lay the brats on your grill grate and season them with your favorite rub. Grill the brats over direct heat until they are well browned on two sides.

Once the brats are cooking on the grill, put a skillet on the stovetop or an outdoor burner, such as your grill side burner. Brown the butter in the skillet, then add the peppers and onions. Stir these often to keep them from burning. After it cooks down add a liberal sprinkling of rub. Mix it well.

Serve the grilled brats on hotdog buns with the topping and sliced cheese. You may also enjoy ketchup, mustard, barbecue sauce and other condiments with your sandwiches.

Extremely easy and edible!

Give it a try and let me know what you think.

Enjoy!

BBQ Sauces are Regional

By Colin Richards, Florida Panhandle BBQ Society

In the country today, there are many different styles of Barbecue Sauces. What we see is a blending of the four basic categories of Vinegar and Pepper, Mustard, Light Tomato & Heavy Tomato. The following list of barbecue sauce regions resulting in many unique sauces in different regions throughout the U.S. Every Southern State and then regions within the state may brag about their unique barbecue sauce. Here are the most popular sauces in the Florida Panhandle.

Georgia – A thin sauce of mustard, vinegar and tomato.

Kansas City – In Kansas City, ribs are big with in their BBQs! Mixing, paprika, black pepper, salt, onion powder, garlic powder, cayenne, chili powder & brown sugar is a  traditional rub. The Kansas City sauce falls under the Heavy tomato sauce category.

South Carolina Sauce – Pork in slow mode is Big in Carolina!. They usually grill chicken or beef on their barbecue. The sauce is made by first heating distilled white vinegar and cider vinegar, and then adding sugar, hot red pepper flakes, salt and ground pepper.

Memphis Sauce – Memphis Style Barbecue is dry ribs. The rub recipe for Memphis style ribs is to mix paprika, salt, onion powder, ground black pepper and cayenne together in a bowl. The sauce falls under the Vinegar and Pepper type and consists of brown sugar, chili powder, finely ground black pepper, onion powder, garlic powder, celery salt, cayenne, prepared mustard, cider vinegar Worcestershire sauce, liquid smoke and canola oil. 

North Carolina Sauce – Alright you mustard lovers here is your sauce.   Ingredients: Worcestershire sauce, ketchup, butter, brown sugar, yellow mustard, onion, cider vinegar, chili powder.

Texas Sauce – As we know cattle is big in Texas, so cattle “Brisket” is big in Texas barbecue. A typical rub consists of mixing paprika, garlic powder, onion powder, black pepper, cayenne pepper, ground cumin, dried oregano, ground coriander, chili powder, salt and dried parsley

 

When should you apply Barbecue Sauce

Majority of barbecue sauces contain high amounts of sugars. Sugars will burn at a temperature of about 265 degrees F. If you are cooking above this temperature then the sugars in a sauce will move beyond the caramelizing stage into the burning stage adding a bad flavor to foods. Also, thick sweet sauces can prevent the smoke from penetrating the meat. Penetration is good when smoking. If you put the sauce on too early it can get gummy and sticky. Since smoking is typically done at much lower temperatures below 250 degrees F. then you don’t have to worry about adding barbecue sauces to meats during their smoking times. You might get some caramelization of the sugar, but it won’t burn and it won’t cause you any problems.

So if you are cooking the meat at a temperature well above 250 degrees F. such as in grilling apply the sauce at the end of the cooking time, just long enough to heat it and cook it without burning it. Most sauces benefit from baking on the meat for short time. If you are cooking over indirect heat, low and slow at about 225°F, you can add the sauce about 30 minutes before removing the meat.

I recommend that you warm the sauce. If you can, warm the sauce on a sideburner or in a microwave to take the chill off. Warming it will also make the sauce less thick so it will penetrate the meat better.

PLAY IT SAFE WITH SAUCES Remember, all uncooked meat contains microbes and spores and is therefore potentially hazardous. Pour the sauce you need into a cup or bowl and dip your brush or spoon into the cup or bowl. When you are done, throw the extra sauce out. Never put it back in the fridge. Even if the meat appears to be cooked, uncooked meat juices get on the brush and then get into the sauce. If you have a bit of sauce left in the cup when you are done painting the meat, do not serve it as a dipping sauce. It is contaminated. Use fresh, uncontaminated sauce for serving at the table. When you are in doubt, throw it out.

Rub your Pork Butt and Brisket

By Colin Richards – http://www.FlaPanhandleBBQ.com

This past month I smoked for the annual Operations Squadron Picnic out at Eglin AFB. We did over 100 pounds of Pork Butts and around 35 pounds of Brisket. Everyone enjoyed the smoked barbecue. I main reason was that I let the meat marinate in a dry rub overnight. Dry rubs are combinations of dried spices massaged into the meat before barbecuing. Originally developed long ago for preservation, these days’ rubs are used to help seal in flavor and taste. The rub also forms a savory crust to keep the meats natural flavor and juices in.
The ingredients in dry rubs vary with the kind of meat you are cooking, but some items are more common than others. Salt and sugar probably appear more often anything else, in rubs. OK, salt draws the moisture out of meat, and all pitmasters agree that white or brown sugar burns on the surface of food. If used in moderation, using salt and sugar rounds out the taste of a rub. Keeping the quantity in carful balance with the other ingredients is a must.
Onion powder, granulated garlic, lemon-pepper seasonings are a close second in popularity. These seasonings work better in a dry spice mix, but by themselves their potential for adding punch to your rub is limited. This is where pepper and dried chiles come in along with a combination of secondary seasonings, such as cumin, thyme, sage, allspice, nutmeg and dry mustard.
When applying a rub coat it thoroughly and evenly. Generally you don’t skimp on the amount unless you are cooking poultry then spread with a lighter touch. With chicken try to get some under the skin, but be careful not to tear the skin.
Now, one extra step for the Pork Butt is to apply a coating of yellow mustard. I did some research online, reading forums and articles, and the opinions are widely varied. Some are firm believers of the mustard coat, because it improves the hardening of the bark after such a long period of smoking the meat. The general consensus is that most people use mustard so that the rub adheres to the meat (which I’ve never had a problem with before). Mostly everyone said that you can’t even taste the mustard when the meat is done.
After coating the Pork Butt or Brisket, let it absorb the spices in the refrigerator, wrapped in plastic or aluminum foil. In this case plastic bags can’t be used unless you can find super big ones. Oven-roasting bags can be used, but aluminum foil works great. Let the meat absorb the rub for at least 24 hours before cooking.

Colin’s Pork Butt and Brisket Rub
1/2 pound light brown sugar
3 tablespoons paprika
1 teaspoons seasoned salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
1 teaspoon oregano
1 teaspoon dry mustard
1/2 teaspoon chili powder
1 teaspoon thyme
1 teaspoon coriander
1 teaspoon allspice

Mix all ingredients, I put the dry rub on the top of the mustard-covered meat. I wrapped it up in foil and it’s in the fridge for 24 hours, waiting to be smoked. If you would like cooking directions give me a call 850-582-6026…
.

Grilling Seafood By Colin Richards – FlaPanhandleBBq.com

 

Fresh seafood is meant to be grilled, is quite flavorful and juicy.  Here in the Panhandle we have the luxury of getting our hands on the freshest fish. Here are some tips to grilling seafood. The number one rule about grilling fish is to make sure it doesn’t stick. When the grill is well oiled it won’t stick (I like to use Olive Oil). Of course, it helps if you don’t poke the seafood and move it around every few minutes. Wait until the flesh is seared before turning it over. Only turn it over once. The best utensil for this is a wide, thin spatula; big enough to lift the whole fillet in one go.

Make sure that the grill is clean. There’s nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the fish stick.

A hinged wire grill basket is best for cooking whole fish such as snapper & mangos, trout or salmon. It also works well for fillets of tender fish such as snapper, trigger or flounder.

Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.  The rules that apply to the grilling of meats don’t always apply to seafood, mainly because seafood, unlike most meats, lacks the fat and abundant moisture that meats have. Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.

Seafood such as shrimp, scallops and even lobster, are smaller pieces and more easily overcooked than steaks.

Skewer shellfish such as shrimp or scallops on metal or water-soaked wooden skewers Skewer each shrimp, first through the tail, then the head. Three to four can fit on one skewer. Only add shrimp to the top half of the skewer; leave the bottom as a handle. The MINIMUM size you should use for most grilling are 21/25 Count, even then, you can’t stick a thermometer in shrimp to know when they’re done (they’re still too small for a thermometer to read accurately), so you need to know what to look for so you’ll know they’re actually cooked (A nice pink color, which by the way only takes moments not minutes.)

If using a marinade, allow fish to soak up flavor for at about 1 hour. Refrigerate while soaking in marinade.A good marinade should not destroy the very special flavor of your shrimp. Hence, it is very important not to overdo it, apply all seasoning with some care. There is many recipes for seafood marinades. Personally, I am a fan of medium hot spices and garlic and lemon. It’s bit more tricky to preserve the shrimp flavor with a hot marinade.

If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.  

 

To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They’re done when the shell opens. Discard those that don’t open after about 5 minutes. 

BBQ Cook-Off in FWB

The first annual FWB BBQ Cook-Off will be held September 21-22 at The Landing in downtown Fort Walton Beach on Brooks Street.  Come set up a cooker and square off against some of the best cook teams on the Gulf Coast. We are looking for new competing teams for the Gulf Coast circuit. Let me know if you are interested or have any questions. Contact me: 1-850-582-6026    

The festival will have Rock/Blues bands on the stage during the day. A Children’s and Family area will be available. Attendees can sample some of the best barbecue and vote for the best, have a cold brew from the Brews Tent; bring your lawn chair and relax in the park.  

This year’s event check-in and set-up for the cook teams begins at 12 noon September 21, with a head cooks’ meeting at 7 p.m. that evening at the judges’ tent.

Judging will follow on September 22, with Sauce 11 a.m., Chicken at noon, Ribs at 1 p.m. Pulled Pork at 2 p.m. and Brisket at 3 p.m. Awards will be announced by 5 p.m. on the event stage.

 “We are anticipating exciting success with the 1^st annual FWB BBQ Cook-Off, and should    increase participation each year. Potential benefits from fund raising and vendor profits are limitless.

Cooks from across the Gulf Coast are invited to come and compete in sauce and four meat divisions – chicken, ribs, pork and brisket. The entry fee if you pay before September 10th is $140. per team and covers all five categories. The registration form and additional information is available at http://www.fwbchamber.org/FWB-BBQ-Festival.bbq.0.html.

If you aren’t a cook, but enjoy eating lip smackin’ barbecue, you can serve as a judge for the event on September 22!  To volunteer, please contact Colin Richards at Colin@FlaPanhandleBBQ.com.

The Florida Panhandle BBQ Society along with the Greater Fort Walton Beach Chamber of Commerce is sponsoring a Festival & FPBS BBQ Cook-Off  in Fort Walton Beach. 

The first annual FWB BBQ Cook-Off will be held September 21-22 at The Landing in downtown Fort Walton Beach on Brooks Street.  Come set up a cooker and square off against some of the best cook teams on the Gulf Coast. We are looking for new competing teams for the Gulf Coast circuit. Let me know if you are interested or have any questions. Contact me: 1-850-582-6026    

The festival will have Rock/Blues bands on the stage during the day. A Children’s and Family area will be available. Attendees can sample some of the best barbecue and vote for the best, have a cold brew from the Brews Tent; bring your lawn chair and relax in the park.  

This year’s event check-in and set-up for the cook teams begins at 12 noon September 21, with a head cooks’ meeting at 7 p.m. that evening at the judges’ tent.  Judging will follow on September 22, with Sauce 11 a.m., Chicken at noon, Ribs at 1 p.m. Pulled Pork at 2 p.m. and Brisket at 3 p.m. Awards will be announced by 5 p.m. on the event stage.

 “We are anticipating exciting success with the 1^st annual FWB BBQ Cook-Off, and should    increase participation each year. Potential benefits from fund raising and vendor profits are limitless.

Cooks from across the Gulf Coast are invited to come and compete in sauce and four meat divisions – chicken, ribs, pork and brisket. The entry fee if you pay before September 10th is $140. per team and covers all five categories. The registration form and additional information is available at http://www.fwbchamber.org/FWB-BBQ-Festival.bbq.0.html.

If you aren’t a cook, but enjoy eating lip smackin’ barbecue, you can serve as a judge for the event on September 22!  To volunteer, please contact Colin Richards at Colin@FlaPanhandleBBQ.com.

HOW ABOUT SOME BBQ TIPS

By Colin Richards

 

Cooking barbecue is not that tough if you know how. These barbecue tips and techniques should really help you. You can be barbequing all sorts of scrumptious meals like a skilled griller!

One of the main issues you will need to concentrate on when finding out to barbecue, is preventing your various meats from starting to be dry. You’re able to marinade your meats within your fridge for approximately 24 hours. This can help hydrate and taste your beef. It’s also possible to use what is called a “drip pan” with some of water in it. A drip pan is positioned inside the bottom of one’s grill to catch the grease drippings. It also aids in avoiding flare-ups, and at the same time rehydrates the meat so that the meat stays juicy and scrumptious.

A different way to avert your meats from becoming dry will be to use tongs or spatulas to flip what you are cooking rather than fork. Forks poke holes inside your various meats, which let the meats normal juices drip out into you’re your fire, again cruising flair-ups.

When applying Barbeque sauce for your meats, use a Barbecue brush. If you spoon sauce around the meat, the sauce will drip in to the grill. Not only does this waste sauce, but additionally the burnt sauce will add a considerably “rancid” or “burnt” taste for your meats.

When grilling veggies, a single must wrap certain types of veggies in aluminum foil. Specifically thicker veggies like corn around the cob and whole potatoes. The foil assists maintain in moisture, which can help stop your veggies from drying. Veggies need to also be grilled gradually away from the full fire. Check-out your recipes for grilling veggies.

If you have ever desired to learn to grill or if you want to enhance your grilling methods then you are going to adore barbecue tips and techniques. Check-out the Backyard grilling page at my website. Link: http://www.flapanhandlebbq.com/Backyard.html

Coleslaw the Perfect Mate to BBQ

Coleslaw is the perfect, mate to the scene-stealing ‘smoked meat from the barbecue’. Coleslaw’s slight sourness enhances barbecue’s rich nature. Its sweetness balances out the barbecue saltiness.

A pile of shredded barbecued pulled pork  on a soft, white, potato bun with a scoop of sweet and sour slaw on top is as close to the perfect sandwich as I know.

The process of transforming a raw, pink hunk of pork into a majestic, mahogany, smoked pork butt is so good.

This is not a soupy slaw. The cabbage is simply dressed in the mayo mixture, not swimming in it.

1 small head Savoy cabbage

3 medium carrots

1 bunch green onions 

Dressing

1/3 cup cider vinegar

2 tablespoons table sugar

Large pinch salt

2/3 cup plain yogurt (full fat or non-fat, makes no never mind)

2/3 cup Hellmann’s mayo (full fat)

1″ knob fresh ginger, peeled finely minced 

Shred all the vegetables, preferably in a food processor, or by hand. Mix up the dressing: Swirl the sugar and salt into the vinegar to dissolve, and then add in everything else. Whisk until smooth. Dress the vegetables, toss well and stash in the fridge for at least an hour so that the flavors can develop.

Makes 12-16 servings  

 

 

The De Funiak Springs May Day Cook-Off is on a Rebound

OK, you folks in De Funiak Springs, the May Day BBQ Festival is making a comeback on Saturday May 5th 2012. Marcus Baldwin, who has been the director of the May Day Festival for 6 years, contacted Colin Richards director of the Florida Panhandle BBQ Society. The two gentlemen are planning to make this an annual Cook-Off for Walton County. Also, Loreyann Burton has just joined the planning team; a great addition to the team.

The MAY DAY Festival is a three day event on May 4th, 5th and 6th. This year the BBQ Cook-Off will be on Saturday the 5th. This year we will be doing three categories Sauce, Chicken & Pork Ribs. This is a milestone for the FPBS because it is the first cook-off that the FPBS has been a part of the planning stage of a cook-off. This is what the FPBS is all about… the promotion of BBQ on the Gulf Coast.

The FPBS Website has a web page posted for the MAY DAY event. Go to the Home Page and find the MAY DAY banner middle of page and click on more information.

Let’s Choose A Name for the Cook-Off

All right lets have a little fun we need a catchy name for the MAY DAY Cook-Off. So, we will have a contest to pick the name. The Prize will be a copy of the Steven Raichlen’s book Planet Barbecue! An electrifying Journey Around the world’s Barbecue Trail with 309 Recipes, a $22.95 Value. You have until the 15th of April to come up with the catchy name. The final name choice will be made by Marcus Baldwin and Colin Richards.

If you have a BBQ Team It will only cost the cook team $25 to join the competition, and there is over $500 in prize money. The web page has information and application. We would like to have as many teams as we can for this Cook-Off.

“This could be the start of something Big, as Bogie would say”.