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August 22, 2013
ProChef SmartBrief Special Report
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Tips from the pits: How to do the best 'cue
Summer is the best time to put saucy, smoky barbecue on the menu. It's the perfect complement to the season's lush produce and a cold cocktail or fresh-squeezed lemonade.

In Part 1 of this ProChef SmartBrief Special Report, published on Tuesday, we took a look at some of the pitmasters who are cooking up award-winning barbecue at competitions across the country.

In Part 2, below, we share tips and tricks from chefs for cooking the best barbecue and pairing it with sides and beverages that can stand up to bold flavor.

What's your favorite way to serve barbecue? Encourage your peers, colleagues and friends to join you in the conversation by inviting them to sign up for this timely e-newsletter -- it's free. Share your favorite tips and recipes on Twitter, too!

Drink Up the Flavor of a Smokehouse Bloody Mary
Champion Pitmaster Rob Gray's fiery Smokehouse Bloody Mary blends a spirited tradition with horseradish, fresh lemon juice, Worcestershire sauce, chipotle chile pepper powder, celery seed and the addition of KRAFT Thick 'N Spicy Original Barbecue Sauce to give it a smooth barbecue appeal.
See full recipe here.
Presenter Spotlight 
  • Barbecue is bigger than ever
    Barbecue was a regional specialty in Virginia, Texas and other parts of the South for generations before the 1980s chain restaurant trend pushed authentic regional cuisines aside. Today, barbecue is back and bigger than ever at places like Franklin Barbecue in Austin, Texas, where crowds line up 100 deep to taste Aaron Franklin's signature brisket. Newer barbecue joints, like restaurateur Danny Meyer's Blue Smoke in NYC, continue to thrive and give city-dwellers a taste of classic barbecue. PARADE (7/20) LinkedInFacebookTwitterEmail this Story
  • The best beer for barbecue
    Beer is the perfect pairing to foods cooked on the grill. Let the menu dictate the style of the brew, writes CIA associate professor Douglass Miller. Wash down fatty cuts of meat with a lager or ale-style beer to cleanse the palate or sip a pale ale when enjoying spicy foods such as grilled jerk chicken. "Beers higher in alcohol -- such as barley wines, double bocks or imperial stouts -- do not pair well with dishes that are spicy, because alcohol increases the perception of spiciness in a dish," he writes. Poughkeepsie Journal (N.Y.) (7/21) LinkedInFacebookTwitterEmail this Story
  • The trick to winning ribs lies in the rub
    The right rub is the most important ingredient in the recipe for champion baby back ribs, writes barbecue expert Elizabeth Karmel, who still uses the W?ham Seasoning recipe she learned the year of her first competition. Meaty ribs with no "bone shine" and a supply of lemons are the only other necessities, writes Karmel, who also offers rib cooking do's and don'ts. The News Tribune (Tacoma, Wash.)/The Associated Press (7/24) LinkedInFacebookTwitterEmail this Story
  • Finding the right cocktail for barbecued dishes
    When choosing a summer cocktail to pair with barbecued foods, the type of barbecue sauce used is more important than the type of meat or vegetable. "Spices can react tricky depending on the preparation, as can citrus and acid. Finding ways to complement these flavors is crucial," said mixologist Davin Affrunti. "My initial goal would be to find something that subtly cuts through the spices, yet still leaves a refreshing zing at the end. I'm thinking something like ginger beer would be a great go-to." The Post-Standard (Syracuse, N.Y.)/The Associated Press (6/30) LinkedInFacebookTwitterEmail this Story
  • Barbecue lover shares his Missouri-style pit skills
    Self-described pitmaster Steve Fretterd of Port Chester, N.Y., offers regional classes on the art of the perfect barbecue. Missouri is his favorite of the five styles he teaches, but lessons in all styles come with the same key tip: wait until the last 15 minutes to brush on the sauce. "All barbecue sauce is sugar-based; whether it?s mustard, ketchup, honey, or whatever. Any time you apply heat it will burn off quickly." Patch.com (7/14) LinkedInFacebookTwitterEmail this Story
See Champion Pitmasters Share Their Top Barbecue Secrets
Get excusive recipes, expert insights and more straight from Champion Pitmasters. From their favorite dishes made with KRAFT Barbecue Sauce to the difference between Carolina and Memphis pulled pork, the Pitmasters are ready to spill the beans on their best tips. Watch the Pitmaster at work.
Temperature Check 
  • What is your favorite type of barbecue?
    Texas style  28.21%
    Carolina style  25.64%
    Kansas City style  23.93%
    Memphis style  13.68%
    Other  8.55%
Try a New Take on Old School BBQ Mac Salad
Champion Pitmaster Rod Gray delivers cool comfort food with his Old School BBQ Mac Salad. Made with KRAFT Hickory Smoke Barbecue Sauce, mayo, bacon, cider vinegar and macaroni, it's a side that makes any bbq dish a real winner.
Get this recipe and more here.
  

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