Tomorrow is a really big day in the world of Ted Reader. He will be attempting to break the Guiness World Record for the largest burger at Yonge & Dundas Square Toronto !
Join Ted while he makes his record breaking attempt and bid on the World’s Largest Hamburger. Proceeds from the event will be donated to Chef Ted Reader’s charity of choice, Camp Bucko; a charity/camp for children who are burn survivors.
Cooking begins around 4am, final plating between approx. Noon & 1:30pm.
Creating the World’s Largest Hamburger will kick off Chef Ted Reader’s press tour promoting his latest cookbook, Napoleon’s Everyday Gourmet Burgers. A 300-page cookbook featuring 110 recipes including vivid full-colour photos.
This is a coordinated effort between Ted Reader and his partners: Napoleon Gourmet Grills, Sysco (Honeymans Beef) and the World’s Largest BBQ Store – Ontario Gas BBQ.
|New Cookbook for Summer 2010!|
|One of the mainstays of summer—the iconic hamburger—leaps off the grill with the bravado of Ted Reader’s truly unique interpretations of how burgers can be prepared and enjoyed. With more than 100 inspired burger creations, made using the finest grills in the world, you will learn how to make more than just your plain, old hamburger.
Ted Reader’s mouth watering recipes will take you on a journey to Burger Heaven – each recipe is accompanied by a full-colour photograph guaranteed to inspire anyone who loves to grill and those with a passion for food. Ted also gives tips and tricks – selecting the ideal binder, how to grind your meat as well as shaping your burgers – so anyone can transform a variety of ingredients into a fiesta of flavour.
Whether cooking over gas or charcoal, Napoleon’s Everyday Gourmet Burgers provides directions for making the perfect burger every time.
Treat yourself and your friends to such unique interpretations on the classic hamburger, including:
Orgasmic Onion Burgers
Chilled Lobster and Avocado Burgers
California Smoked Turkey Burgers
Grilled Mushroom Risotto Burgers
The Jackinator Burger
Lamb Roti Burgers
I received a copy of this book a while ago and it delivers an incredible selection of burgers and wonderful food photography. The first printing has already sold out. Its that good.
I spoke with Teddy the other day about this burger attempt he was super excited and working like crazy as always. I typically talk with Teddy really early in the morning. We did this interview at 6am which for both of us busy with family work etc seems to be one of the best times to have a chat:
Here are some of the details he gave me about the burger:
The Bun weighs 150 pounds approx. and has been made by San Remo Bakery – It is an egg bread challah based burger bun with sesame seeds. It measures 40 inches diameter and it may end up being 15 inches thick.
The meat has been seasoned with Ted Readers Orgasmic Onion Burger Seasoning. They are utilizing a Burger Binder – with bread crumbs and it was designed to help retain the moisture. It was developed in a meat plant to meet CFIA regulations and has been Government inspected.
It will start with 300 pounds and may shrink to 250-260 pounds. The patty is 40 in diameter and 8 inches thick.It has 18% internal fat.
As Teddy states:
When it leaves the plant it has to be done properly. No health issues! We want people to be able to really eat the burger. This burger will be available on our catering menu for special events. We made it so that it can be repeated again. We want to make it or a smaller version available to the public.
The charcoal used for this record breaking burger will be Basques Hardwood Charcoal. It was important to Ted to use a Canadian charcoal of great quality.
The grill has been manufactured in Barrie Ontario at Napoleon – it is 48 inches square and has 3 main parts. It was a multiple person project just to design the grill and the hydraulic operation that will run it. Additionally the grill can be flipped with a dial. The grill is a cage and clamps the burger in place so the burger is firm and it doesn’t move.
The condiments for the bun will be very traditional: Lettuce tomato pickle and onion. There will be cheese on the burger 2 types : provolone plus grated fontina cheese
In Teddy’s words: I want to make a classic yummy burger 1 bun 1 burger condiments that’s it.
Additionally one of the great parts of this attempt is that it has been tied in to a charity that is near and dear to Ted Camp Bucko.
Camp BUCKO is a fun, safe and caring camp program free to kids ages 7 to 17 with burn injuries. Our residential setting encourages campers to participate in a variety of social, recreational and therapeutic activities that promote self-esteem, the development of leadership skills and fosters personal growth. At Camp BUCKO, kids have a place where they can be themselves without feeling different or alone.
I wish Ted and his attempt at breaking this Guinness World Record all the best. There were over 100 people involved in making this burger attempt and I have no doubt -Its going to be terrific!
Finally. A new BBQ restaurant has opened in Barrie. I was looking forward to the opening of Big Chris’s Smokehouse since the last BBQ restaurant in Barrie – Mike Love’s BBQ closed in 2008.
Big Chris’s has been open for less than 48 hours but I could not resist popping in to try some of their BBQ.
I asked what type of equipment they use and was told it is an electric Cookshack smoker with apple and hickory chips.
I ordered their half rack of ribs ($12.95) and their half bun Pulled Pork Sandwich ($5.50) both came with sides of beans coleslaw and fries. I got both of these orders to go.
Ill start with their ribs. Currently they have only one sauce and they will be introducing more (Mustard, Texas spicy etc) in the future.
The half rack is generously portioned. Very meaty rack. The ribs did not fall off the bone and were cooked in my opinion properly. They had really good texture. The sauce was not overly sweet. Nice balance overall. It was a decent rack of ribs with a very noticeable smoke taste.
Now something I wasn’t expecting was the goodness of the fries. It is really hard to get good fries. This place does them really well. While I personally prefer hushpuppies with my BBQ these fries are beautifully crunchy on the outside and fluffy on the inside. They remind me of old school fish and chip fries. Get some.
Next up would be my least favorite part of the meal – the beans. Seriously I expected much much better. They are not memorable. The texture is really mushy and bland. Theres just nothing there that would make you want their beans again. They could improve these greatly. A little onion a little spice and a better bean would go a long way on improving them. Truly they tasted like a can of Heinz beans dumped into a container. Take a pass on these.
The coleslaw was really good. You may want to get seconds. Super crunchy tart and sweet at the same time and a perfect match for my favorite part of the meal the pulled pork sammie.
Now this in my opinion would be worth the drive from Toronto to come to Barrie to eat lunch or dinner. This sandwich alone would be worth it. More often than not in restaurants these days pulled pork is over cooked mushy as heck and blander than anything. This sandwich is none of those things.
This is a really awesome Pulled Pork Sammie.
This is goodness on a bun. Please note this sammie must have weighed well over a pound and this was their half bun. The texture is what got me. The texture was great. The flavors came through a little smoke and a little sweet and all pork goodness. The pork pieces still have definition. Wonderful flavorful definition. I would go back for another. There are still a lot of other items I would like to try on their menu.
There are still lots of quirks to be figured out and I have no doubt they will get there. For me I would definitely recommend this place as a real contender for some of the best BBQ in Ontario. One of the key things I noticed was what I saw from other people – a whole lot of empty plates and happy looking folks.
They are open 7 days a week 11-11pm
110 Anne St. South
Each skewer is 30″ long from tip to tip. Made of flexible stainless steel and are dishwasher safe.
They are available in Canada at Ontario Gas BBQ two to a package $14.99 CA and many other retailers throughout the US.
They come with a very generous warranty
Fire Wire® is warranted against failure for the lifetime of the product.
If in the unlikely event Fire Wire® were to ever fail to work as designed we
will replace it. To claim your replacement Fire Wire® just send us the defective
unit and we will send you a new one.
Here is their promo video from You tube:
I used them this past weekend to get a LOT of shrimp grilled super fast for a party.
This product lives up to the hype. Super easy to use, really helps make efficient use of limited grill space and overall anything that can go directly in the dishwasher is always good in my books. I highly recommend these for use on all your BBQ’s and grills!
If you love BBQ and want to compete this is a great way to start!!C’mon out !!
Amateur events are only $50.00 to enter and they even provide the ribs! You just need to bring your BBQ and any other supplies you need for the day! Contact Strodes BBQ for more details!!
Gloucester May 28 – 30
Paris June 13
Brantford May 16
Chatham July 11
Listowel July 17
Lindsay July 17 – 18
St. Thomas October 9
I have been to Disney World Florida more times than I can count when I was a kid and once with my eldest daughter Lexi and my parents. One of my fondest memories besides spending time with family was the Giant Turkey legs. If you ever go make sure to stop and get one. It will be enough to feed at least 2 people. You will feel like a carnivorous Neanderthal while chowing down on one. You won’t care. They are that good. Every time I think of juicy delicious turkey legs my memories take me back to Disney World.
I did my best to recreate those turkey legs on the BGE. I used Clubhouse brand Montreal Chicken seasoning with a dash of poultry seasoning as well. I generously seasoned the legs and placed them on the BGE with some pecan wood chips and a drip pan underneath. I kept them low at about 225F and I went back a couple of times and basted them with the juices. They were not exactly as I remembered but they were juicy and delicious. It was really fun to tell my kids I was serving them dinosaur birds. Much more fun than telling them they were eating turkey.
The BGE performed nicely. As it was the first cook I got to experience how little charcoal it takes. Overall the BGE did terrific and I was really pleased with the ease of cooking on it.
Well today has been a very exciting BBQ day!! I got to see the new Traeger 300 in person right after it was unloaded. It is even more impressive in person. Really solid design. I am looking forward to playing on one in the upcoming weeks.
Here are some pictures of the unit
As soon as I get the spec sheet I will update this post!
Well I never made any secret of it. I made a DVD and am submitting it to BBQ pitmasters today. I have no clue if I fit the bill or if I will get to be on it but I at least can say I tried. Its better to have tried and failed then never to have tried at all. Who knows if they want a mom of 3 from the suburbs. I don’t come from a BBQ background. I didn’t grow up in the South. I didn’t even try really great BBQ until a few short years ago. Plus theres that whole I am a Canadian Chick in the pits thing. Oh and seriously I don’t look a model. I don’t own a jambo. I use pellets and charcoal. I don’t have a fancy schmancy rv. I sleep on a military cot in my bare bones yet functional cargo trailer. Hmmm. Oh well. At the end of the day no one knows if they have what they are looking for. This I do know for sure. I can talk well on TV. Cameras don’t scare me, I am unlike anyone else out there and I know I make some really damn fine BBQ. I hope all my BBQ friends have submitted tapes. goodness knows there are a whole lot of really interesting personalities out there.
Over the last two weeks I have received tons of emails and talked to lots of BBQ folk about the new season. The responses are really varied. Some are very cynical and state they think JM already has his picks and he is doing this to keep people off his back. Others say this is just a ploy to get more attention. Personally I don’t really care one way or another. I think its a good idea to ask for submissions. Makes sense to me.
Additionally some people have stated they hate the new format already. Um I am not sure I understand this since none of use really know what exactly the new format is. Right now its just a bunch of talk. A bunch of guesses.Seriously Ill reserve judgment for when I actually see the new format.
It’s official. Our new format features FOUR different pitmasters competing in EACH episode. We are looking to augment our cast from last season and welcome all interested cooks to throw their aprons in the ring. Send your audition tape/DVD, selling us on why you should be picked to compete against the best. To: Lindsay Freed c/o Original Media, 38 E. 29th St., 8th FL, NY, NY 10016. Or, you can email a file of your audition to firstname.lastname@example.org. Send your ?’s there as well. Shooting schedule April 30th – June26th. Good luck and see you on the trail!
Then there are a few posts from JM on Twitter:
It’s official. BBQ Pitmasters Season #2 picked up by TLC. Will be posting info on casting within the hour here and on various BBQ forums.
Audition tapes/DVDs, under 5 min! Sell us on you/your team! Lindsay Freed c/o Original Media, 38 E. 29th St. 8th FL. NY, NY 10016. GetGoin’!
Or, send a file of your audition to email@example.com Shoot schedule runs from April 30 – June 27. Send ?’s there as well.
Going over the schedule for Pitmasters 2. Dammit man, we’re putting the miles on. But I can truly say, we’ll be at an event near you!
To all those hopefuls vying for a place on Pitmasters 2: BBQ Skills + Personality + Showmanship + Authenticity. In under five minutes!
Submissions for Pitmasters now arriving in waves. You ladies who ‘Q, & I’ve seen all y’all, jump in already! Starting to screen tomorrow.
Screened all day. To all you cooks about to make audition tapes–ladies, ya listenin?–Don’t just tap the bell. RING the bell! (Mel Brooks)
Saw some real keepers 2day. Hate 2 B a tease, ‘Q’rs, but a few of U hit it outa the park. (Okay, I luv the tease part–sorry). Want more!
There was even a mention of the new format here:
TLC is hoping to add some sizzle to its freshman cooking reality series BBQ Pit Masters by changing its programming recipe from a docu-reality show to a competition-based series for its second season.
The new season will feature a weekly competition between several chefs, with each weekly winner eventually squaring off against each other in the final episode, according to TLC officials. The show will feature BBQ Pit Masters stars such as Myron Mixon and Le Ann Whippen in “some capacity” on the show, said TLC officials.
BBQ Masters joins Cake Boss, Ultimate Cake Off and Cupcake Sisters as cooking-related shows on the Discovery Communications-owned network this year.
Overall I think no matter what its just more exposure for competition BBQ and really I think thats whats most important. Get it out there to more of the public. Let them know how much fun it is. How great the people are.
Every Tuesday you can listen in on the BBQ Central Radio show part of the BCRN (BBQ Central Radio Network) . This weeks episode is a round table discussion with three of the top Chicken Cooks on the KCBS circuit:
Kelly Wertz – 4 Legs Up BBQ, previous winner of the Jack Daniels Invitational and in 2009 ranked #4 overall in Chicken and #6 Overall on the KCBS TOY Listings.
Joe Amore – Smokey Mountain Smokers, ranked #5 overall in Chicken and # 19 overall in the KCBS TOY listings. They also manufacture one of my favorite products disposable cutting boards.
Troy Black - Learn2Q.com, ranked #7 overall in Chicken and #15 overall in the KCBS TOY Listings. He also has a brand new DVD out Real BBQ Know How
Also tonight on the BBQ Central Show Mike Lake President of KCBS will be on at approx 10:05pm EST on the after dark segment of the show
It should be a great show! Make sure you tune in tonight at 9pm EST.