Plus make sure to tune in this Thursday August 12 to BBQ Pitmasters at 10pm EST 9C

You may just might recognize a few folks in the following video clips from TLC BBQ Pitmasters Season #2

http://tlc.discovery.com/videos/bbq-pitmasters/

Fun times with alligator. Believe me.

Additionally I will be helping to MC the evening with Ted Reader. Its going to be lots of fun!! Here are the details:

Featuring Ted Reader & His World Famous BBQ
July 16 – 18, 2010

This quintessential Muskoka getaway stars grill master, sauce maker and BBQ book bestseller Ted Reader.

Come for the day, for an unforgettable dinner or make a whole weekend of it with our best value two night package.

GOURMET DINNER ON THE BEACH

Saturday July 17, 2010 6pm
Join celeb chef and cookbook author Ted Reader of Ted’s World Famous BBQ for a high-end, 5-plate dinner that proves just how much delicious food – including dessert – you can grill on the BBQ or make in the smoker.

Feature dishes include risotto; scallops; smoked duck and pulled pork; smoked beef brisket; and a bread pudding dessert with grilled peaches, roasted marshmallow ice cream and liquor-infused berries. This interactive event also includes beer and wine pairing stations, and live entertainment.

The evening starts with a cash bar reception at 6pm at the beach for the ultimate in “barefoot elegance.”

Just $99 per person plus tax and gratuity.
Includes: Dinner, wine & beer pairings (cash bar additional)

GOURMET GRILLER MARKETPLACE

Saturday July 17, 2010 11am – 3pm
Sip, stroll and sample at this showcase of culinary products and BBQ gear.
Includes: Ted Reader’s 12:30pm demo.
$5/person at the door.

COMPLETE WEEKEND PACKAGE

Includes: Select accommodation, Friday night BBQ reception and beer tasting, Saturday breakfast, Gourmet Griller marketplace admission and samplings, dinner with Ted Reader with beverage inclusion, and Deerhurst’s famously lavish Sunday brunch, all for two. See full itinerary below.

Rate: Two night package, from $399* per night (for two people)

BOOK HERE or call 1-800-461-4393

COMPLETE WEEKEND PACKAGE ITINERARY

All workshops require advance sign-up, don’t forget to book when you make your package reservation.

One of the highlights of the weekend had to be meeting with Curt McAdams from www.Livefireonline.com He is an incredibly accomplished photographer, bbq’er and all around a generally wonderfully thoughtful person. His blog is impressive and it has been given an accolade from Saveur as one of the sites they love.

Previously we had met Curt a few years ago at a Dr. BBQ class in Dettroit. It wasn’t until we were chatting that we realized we had both attended the same class. Curt also made the first BBQ fatty I ever tried. It was a moment I will never forget.

Curt took some pictures and captured some moments at the competition here are a few of them to share.

All images copyright 2010 Livefire Photography.

He took others as well but these are just a few. Thank you Curt for capturing some of our competition moments and thank you for the Killer brownies from Dorothy Lane Market. Wow. They were awesome.

I was craving some short ribs and had some company for dinner so it was a great night to make them.

Hovey’s Gourmet meats is where I got these beauties that had some terrific marbling and a good amount of beefy goodness.

I generously seasoned them with Traegers Prime Rib Rub and some additional sprigs of rosemary. Onto the grill for 3 hours at 250F.

While the ribs were getting happy I made a side salad. Sugar snap peas shelled, blanched and shocked.

Then I made the dressing. Thinly sliced red onions, segments of orange all marinated in a mixture of Kozliks Amazing Maple mustard, Sunrise Vinegar by Mr. Vinegar, salt, pepper, summer savory, and chives.

Tossed together and rested for a couple of hours in the fridge it was a nice fresh pairing contrasting  the decadence of the ribs:

Due to the heat wave we are experiencing we are eating dinner outside much later (thats my excuse and apology for the poor pictures). The ribs after 3 hours at 250F had some great color. I added 2 cups of low sodium vegetable stock to each pan and covered them to let them braise and tenderize for another hour.  I removed the pan juices and reduced them by half. I added some port and some grilled mushrooms. Served on the side.   They were lovely and delicious.

We paired the meal with a wonderful riesling!

Today’s announcement from TLC BBQ Pitmasters here are the judges for Season #2 premiering August 12 at 10pmEST/9c

They are:

Myron Mixon from Jack’s Old South and BBQ Pitmaster  from Season #1

Warren Sapp

Superbowl Champ & BBQ Enthusiast

Art Smith

Celebrity Chef  James Beard award winning author of  Back to the Table and Kitchen Life

New Video at the Big Apple BBQ Block Party-  Clint from Smoke in Da Eye Competition team. John Markus answers questions about the next season of BBQ Pitmasters . Make sure to check out the Smoke in Da Eye Blog as well.

Here is what I like to do with my skirt steak. Make sure you or your butcher removes the tough outer membrane before grilling.

Marinade:
1/2 cup canola oil
1/3 cup reduced salt soy sauce
3 spring onions
4 large cloves garlic
1/4 cup apple cider vinegar
1/2 teaspoon ground chipotle
1/2 teaspoon ground cumin
2 tablespoons brown sugar

2 lbs veal skirt steak

Mix all marinade ingredients in a bowl or ziploc bag and add skirt steak. Marinate a minimum of 4 hours or even overnight.

Remove from marinade – heat grill to medium high heat using an all natural lump charcoal (I recommend Basques).

Directly grill each steak for 1-2 minutes. Then flip and grill for another 2 minutes. Remove from grill and rest tented in foil for 15 minutes.

Slice across the grain and serve with juices from the foil.

image via Metblogs

My husband got up this morning and made me some lovely pancakes for breakfast. The children brought me beautiful handmade cards and lovingly made presents from school. I had a nice leisurely morning playing with the kids and writing recipes. I think Mothers Day is such an overrated day. I think everyday should be Mothers & Fathers day. However I will use this day each year to get the house cleaned. I admit it I am shallow like that. Any opportunity to get the house cleaned works for me.

So while the hubby and the kids were cleaning I was playing on the grills. Now in my world a day of playing with the kids and playing with the grills rocks.

My menu for todays meal has been planned since this past Monday. I received an AWESOME present from the food editor of the Toronto Star Jennifer Bain. She also is known as the Saucy lady. I had not seen here for years though we corresponded back and forth. It was fun to grill up some items for her to be featured in a couple of articles in the Toronto Star’s food section. Jennifer brought me a present she knew I would appreciate.

Her husband is a bison rancher in Alberta. I was thrilled to see her digging out packages of meat from her bag. A gorgeous tri-tip and some other cuts to be used at a later date. I knew in an instant what I would be making for Mother’s day. I love tri-tip. Love it. I do not have it often enough. To get a bison tri-tip was really special. I can’t wait to get together again. She is a walking encyclopedia of food knowledge and funny as hell.

For those of you not familiar with Tri-tip Whitetrash BBQ had the following article and image on Santa Maria Tri Tip:

My tri-tip started its journey today in a marinade of dried rosemary, minced garlic, canola oil, and red onions.

While the tri-tip was getting happy I moved on to the side dishes. Artichokes are another one of those items that I do not eat often enough. They are labour intensive but so worth it. I started out with quite a lot of artichokes.

Then I got to trimming them with some scissors to take out the tough sharp outer leaves. I used a large knife to cut off the ends just above the choke.

They are so pretty.

I needed to trim a little faster these were browning up quickly.

Cutting them in half and using a melon baller is the easiest way i have found to clean them out quickly.

I also like eating the stem. I used a paring knife to trim out the harder outer layer.

One of the most important steps is placing the trimmed artichokes in some acidulated water. Thats a fancy schmancy way of saying some water that has some lemon juice in it. So glad I am finally putting those college degrees to use. Basically if you skip this step you will end up with very gray blotchy looking artichokes. It won’t affect the taste but they will look like crap on a plate.

After soaking them in the acidulated water for half an hour I drained them off and placed them in one of my large stock pots filled with fresh water. I boiled them in salted water for approx 1/2 hour till they were just started to tenderize. Now you can skip this step but you better be prepared to stand beside your charcoal grill for a good hour or so while they get tender. Since they are not a rib I am ok with boiling.

While they were getting their happy bath I moved on to the last side dish – corn. I love corn. If given a choice between corn or potatoes corn for me wins out every time. I remember once when I was a kid I got my a$$ seriously reprimanded for eating corn raw right in the field of the farmer that lived near us. Not only did I get the displeasure of my parents bestowed upon me for stealing our neighbours corn I had to go work for the farmer and make up for it. Sheesh I mean really to an 11 year old kid was the farmer really going to miss a couple of ears??? I still think brat (baby brother) ratted me out for that one.

Ok so getting back to the corn. I keep it simple flavorful and fresh. I peel back the husks and I remove the silks and I go right to the grill with it. I don’t season it at all until it comes off. I really find if you use a good charcoal like Basques a lot of the flavor is imparted by the charcoal itself.

When it came off I simply sprinkled chipotle powder, lime zest, salt and pepper on it with a tiny bit of butter. (please note this is the truth the Paula Deen in me didn’t come out today y’all!)At the last minute I always squeeze lime juice on as well.

As the corn was finishing it was time to get the artichokes on the grill to get a bit of char on them. It was quite windy in my backyard today.
**Ahem – note to husband a Q bana may be in my near future. Just saying its something to think about.

Please note this picture should also be proof that I do on occasion wear something other than black. Bright orange neon capris at home are perfectly acceptable grilling clothing.

While all this veggie madness was going on (see Peta I do eat veggies….) on went the tri-tip on the new Traeger 300. I am really loving this grill. Awesome color on everything and great taste too.

Today I employed the reverse sear method. It worked well again. Here is another reference to reverse sear as well.
I held it at 225F for approx 1/2 hour then I finished it at 450F. I took it to medium rare. That way everyone in our house is happy. rested it for 15 minuted lightly tented.

I sliced the tri-tip fairly thinly and served up the corn and the artichokes with a curry aioli (curry powder, good quality mayo, s&p, lemon juice, a wee bit of garlic powder, and a few pinches of turmeric).
Dinner as a family is always great and we try to eat together as much as we can. We are coming up to soccer season in our house this week. That means 3-4 times a week (for the next 12 weeks) we are either at a soccer game or at a soccer practice. I am going to cherish this dinner with family. Let me tell you it was goodness on a plate. #GOAP It was a wonderful meal for mothers day.

For all you Mom’s out there you rock. Happy Mother’s Day to you all.