Barbecue Blog

Low Fat Cooking Salmon or Trout the easy way on the BBQ or fry pan. Cooking Salmon this way ensures the fish fillet will not fall apart when its turned over and this allows for even cooking. I usually always cook Salmon this way now. I find it tastes better than fillets served at restuarants which tend to be grilled and a little dry. Some chefs at restaurants try to compensate for that by smothering the fish with a fatty sauce. I think the Salmon tastes better when cooked in its own fat and lemon juice then no sauce is required. If you want to dress it up, a lot of people like the Salmon served on a bed of mash potatoes. Also a Salmon fillet will cost anywhere from $15 to $30 at a restaurant but if you buy the fillet and cook it yourself you’ll probably only spend about $5.

Gwen Schoen shows us how to BBQ corn on the cob. Watch as she instructs us to leave the husks on and soak them in water for 30 mins before we put them on the grill. Video by Scott R. Craig / Sacramento Bee. Higher res video videos.sacbee.com

Chef Liz Franklin gives Lucy Piper some hints and tips for cooking the perfect barbecue. She demonstrates an easy barbecue recipe for satay meat.

Starting with the Once Upon a Time in Mexico DVD, Robert Rodríguez began creating a series called, “Ten Minute Cooking School” where he revealed his recipe for “Puerco Pilbil” (based on Cochinita pibil, an old dish from Yucatán), the same food Johnny Depp’s character, “Agent Sands” ate in the film. The popularity of this series led to the inclusion of another “Cooking School” on the two-disc version of the “Sin City” DVD where Rodríguez teaches the viewer how to make “Sin City Breakfast Tacos,” a dish (made for his cast and crew during late-night shoots) utilizing his grandmother’s tortilla recipe and different egg mixes for the filling. He had initially planned to release a third “Cooking School” with the October 16 DVD release of “Planet Terror” but then announced on the “Film School” segment of the DVD that he would put it on the upcoming Grindhouse Theatrical DVD set instead. The Cooking School, titled “Texas Barbecue…from the GRAVE!,” is a dish based on the “secret barbecue recipe” of “JT Hague,” Jeff Fahey’s character in the film.[5]

Kielbasa Polish Sausage, with slow grilled peppercorn sauerkraut piled high on a sandwich, or simply served along side buttered boiled potatoes, is a favorite here around the Pit. Watch the BBQ Pit Boys show you how easy it is to do.

Bill Eason held an all day whole hog cooking class to inform how to find, select, season, cook , and serve a whole hog on a barbecue pit. Credits: exec producer:Marc Farris

Ingredients: Coconut Cream Dragonfly Brand Barbecue Sauce Tamarind Base Sugar Salt Fish Sauce Roasted Peanuts Quail Eggs Egg Beef Shrimp Fish Balls Tripe (optional) Tofu Mushroom Spinach Napa Watercress (optional) Water Spinach (optional)

Sit in on a one-on-one conversation between top Grill Masters Jamie Purviance and Steven Raichlen as they compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes in this three-part series. You might just pick up a few simple secrets to make you the Master of your own grill. For more insights, tips and resources check out www.TheWeberNewsroom.com

For the detailed recipe, click: www.showmethecurry.com

Check out our Show on YouTube for easy and delicious ribs, pork, chicken, beef, fish, and more Old-Time BBQ recipes. Tune in weekly for the Tips and Tricks from the BBQ Pit Boys, and the Grill Masters of smoke and “low and slow” barbecue!