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How to Prepare For a BBQ Festival

YumSugar — Fri, 11 Sep 2009 05:50:23 -0700

Over the long weekend, while many of you were hosting barbecues of your own, I headed over to Sparks, NV, for the Best in the West Nugget Rib Cook-Off, one of the country's largest outdoor barbecue events. I was more than stoked to chomp down on award-winning ribs all day long, but - given the scope of the festival and its four-hour driving distance from my house - I wanted to maximize my first experience there by being as prepared for the event as Michael Phelps was for the Summer Olympics. If you're planning on heading to a major barbecue festival (or any food extravaganza, for that matter), I've got some tips to share with you.

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Racking Up Ribs at Nevada's Best in the West Cook-Off

YumSugar — Tue, 08 Sep 2009 03:50:44 -0700

How much do I love ribs? I'd say that I was probably born with one in my hand, that's how much I love them - and grilling up a distinctive ginger-infused batch of my own recently only heightened my desire to indulge more. I've always had the itch to go to the Best in the West Nugget Rib Cook-Off in Sparks, NV. With more than 500,000 visitors and 100 tons of ribs, the six-day, free-admission rib festival is one of the largest outdoor barbecue events in North America. At the last minute, I decided there was no time like the present, and drove square across California and into the smoke. To find out what the event was like, keep reading.

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Back on Track: Grill Veggies For the Week

FitSugar — Sun, 06 Sep 2009 03:30:05 -0700

Summer weather is winding down, so it's time to grill as much as you can before it gets too chilly. Since I don't always have time to light up the grill after work, I like to grill up a bunch of veggies on Sunday so I'll have extra for the week. They taste great on their own, mixed with pasta, as a pizza topping, or in a sandwich.

All you have to do is wash an array of vegetables such as mushrooms, carrots, peppers, eggplant, potatoes, tomatoes, and zucchini. Then slice them so they're still in big chunks since they tend to shrink once they're cooked. Place the veggies in a big bowl and mix them with some olive oil, salt, and pepper. Then pour them into a grill basket and periodically stir them while they cook. After about 40 minutes, you'll have savory, roasted veggies that melt in your mouth. Enjoy some for dinner and store the rest in the fridge in an airtight container.

I Want My Baby Back Ginger-Glazed Ribs

YumSugar — Mon, 31 Aug 2009 16:15:28 -0700

Summer is not Summer without enjoying a finger-licking good rib dinner where you go through numerous napkins. Although I'm a sucker for traditional ribs covered with barbecue sauce, after seeing the cover of a recent Bon Appetit, I was dying to try their Cambodian rib variation. Rather than the traditional tomato-based sauce, this recipe uses a combination of fish sauce, soy sauce, honey, and a lot of fresh ginger!

The marinade is quick to make, especially if you employ a food processor. I marinated my ribs for six hours, but overnight would be even better. Fresh off the grill and covered with lime juice, the ribs burst with sweet and sour flavor. The ginger glaze is much lighter and more refreshing than a typical barbecue sauce. If you want to sink your teeth into these ginger-glazed ribs, keep reading.

Chow Down on Pork 'n' Mango Skewers

YumSugar — Mon, 17 Aug 2009 16:15:20 -0700

Skewers are quintessential Summer food. They cook quickly on the barbecue, keep the house cool, and bring everyone outside to enjoy the wonderfully warm weather! This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. The cilantro sprinkled on top adds freshness and flavor to the already complex dish. To keep the entire dinner finger- and outdoor-friendly, I simply served it with barbecued corn. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. To get started on these succulent and tropical-inspired skewers keep reading.

Sunday BBQ: Sirloin Salad With Cilantro

YumSugar — Sun, 16 Aug 2009 06:00:37 -0700

Lately I've enjoyed vegetables as the focus of my meal in dishes such as Caprese and corn and cotija salad. But I spotted sirloin steak on sale at the supermarket, so this weekend, it's going to be all about the beef.

Since my steak and pineapple salad was so well-received, I'm lighting up the coals for another salad tonight. Warm, sizzling sirloin sliced against the grain, served with smoky onion wedges and a cilantro-jalapeño vinaigrette. What's not to like? Get jazzed for dinner tonight

Sunday BBQ: Grilled Squid With Ginger, Celery, and Apple Slaw

YumSugar — Sun, 09 Aug 2009 06:00:50 -0700

After eating my way through the tasting tents at SF Chefs. Food. Wine this weekend, I'm looking forward to sitting down to a dinner that's light and healthy, but still full of flavor. I'm going a bit off the beaten barbecue path: I'll throw some marinated calamari on the grill and serve it while it's still tender, warm, and freshly charred, with a bed of sweet-tart slaw.

If you've never cooked with squid before, don't be daunted. You can ask your fishmonger to clean it for you. Take a break from your standard meal tonight when you read more.

Grilled Squid With Ginger, Celery, & Apple Slaw
From Martha Stewart Living

Ingredients

Marinade
1 garlic clove, minced
3 tablespoons white or light miso paste
3 tablespoons sake
2 teaspoons mirin
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 calamari (bodies only), rinsed and dried
Slaw:
2 teaspoons grated fresh ginger
1-1/2 teaspoons cider vinegar
Juice of 1 lime
1/2 teaspoon sugar
Coarse salt, to taste
3 tablespoons vegetable or canola oil
5 celery stalks, halved lengthwise and sliced diagonally into 2 1/2-inch pieces
1 tart apple, such as Granny Smith, peeled and cut into matchsticks
2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 1/2-inch matchsticks
3/4 cup sunflower sprouts
1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise
1 teaspoon black sesame seeds

Directions

Make the marinade: Cook garlic, miso, sake, mirin, soy sauce, and oyster sauce in a pan over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a bowl. Let cool slightly.
Using a kitchen mallet, pound both sides of calamari a few times to tenderize. Insert a sharp knife into calamari, cut along seams, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Add calamari to marinade, and let stand for 20 minutes.
Make the slaw: Whisk together ginger, vinegar, lime juice, sugar, and salt. Add oil in a slow, steady stream, whisking until emulsified.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Wrap 3 bricks or the bottom of a heavy skillet with heavy-duty foil. Remove calamari from marinade, and season scored sides with salt. Place calamari, scored sides down, on grill, and top with foil-lined weight. Grill until opaque, about 1 1/2 minutes. Cut into 3/4-inch-wide pieces.
Toss celery, apple, scallions, sprouts, and chile with 3 tablespoons dressing (reserve remaining dressing for another use). Arrange on a platter. Top with calamari, and sprinkle with sesame seeds.

Serves 4.

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Hot Dog vs. Tofu Pup

FitSugar — Fri, 07 Aug 2009 03:00:45 -0700

What's a barbecue without a hot dog? If you're a meat eater, you'll most likely go for a regular beef hot dog, but if you're a vegetarian, you'll go for the alternative, the Tofu Pup.

If you're wondering how the two compare nutritionally, aside from the meatless one being cholesterol-free, then read more.

Serving Size	Hebrew National Hot Dog (1 link, 49 g)	Tofu Pup (1 link, 42 g)
Calories	150	60
Total Fat	14 g	2.5 g
Saturated Fat	6 g	.5 g
Cholesterol	25 mg	0 mg
Sodium	460 mg	300 mg
Carbs	1 g	2 g
Fiber	0 g	1 g
Sugars	0 g	0 g
Protein	6 g	8 g
Ingredients	Beef, Water, Contains 2% or less of: Salt, Sodium Lactate, Spice, Hydrolyzed Soy Protein, Paprika, Sodium Diacetate, Garlic Powder, Sodium Erythorbate, Sodium Nitrite, Flavorings.	Water, Soy Protein Isolate, Soy Oil, Organic Spray Dried Tofu (Organic Dehulled Soybeans, Calcium Sulfate), Contains 2% or Less Natural Flavors (From Vegetable Sources), Beet Powder, Yeast Extract, Sunflower Oil, Natural Smoke Flavor, Salt, Paprika Oleoresin. Vegetable Gums, Tomato Pulp.

Wow, these two are like night and day. The Hebrew National Hot Dog has more calories, fat, cholesterol, and sodium than the Tofu Pup. Surprisingly, the Tofu Pup also offers more protein and even has a little fiber. If you've never tried this vegetarian dog, and you're trying to make your Summer BBQs a little healthier, I'd pick up a pack and give them a try. If you can get over the difference in consistency (it's a little spongier than a regular hot dog), than your heart and waistline will benefit greatly.

How to Prevent Overeating at Barbecues

FitSugar — Fri, 31 Jul 2009 04:30:43 -0700

If you're headed to a barbecue this weekend, arm yourself with these tips from fellow FitSugar readers on how to prevent overindulging on all the good eats.

Hottpink says, "I make sure I eat a little something healthy before I go. If I arrive at the BBQ starving then I have a harder time controlling myself!!"
"I bring something that is healthy that I know I like and try to fill up more on that. Then either eat the other stuff in moderation that's not so good or bring substitutes like turkey dogs or slaw with a vinegar dressing as opposed to mayo, etc." - kclulu
"I let myself have a hamburger and a few chips so I don't feel deprived, and fill up the rest of my plate with fruits and vegetables." - a million suns
"I stay hydrated by drinking plenty of water, and that helps keep my hunger in check. I also let myself have one to two bites of something that is not so good for me, and fill the rest of my plate with things that are nutritious." - telane

Read a few more tips

Veggie Burger Breakdown

FitSugar — Thu, 30 Jul 2009 05:50:16 -0700

If you're watching your saturated fat and cholesterol intake, veggie burgers are a great option when grilling. According to my burger poll, many of you actually prefer them. There are so many different brands and flavors out there now, the selection can be a little overwhelming. Some burgers are made with soy and others with grains. Other veggie burgers are just that and made from veggies. Sunshine even makes gluten-free burgers with sunflower seeds. Depending on the main ingredients, your options will differ in calories, sodium, carbs, and protein, so check out this breakdown to see which one you might want to grill up at your next BBQ.

1 Patty	Calories	Total Fat (g)	Cholesterol (mg)	Sodium (mg)	Carbs (g)	Fiber (g)	Protein (g)
Amy's Kitchen All American Veggie Burger	120	3	0	390	15	3	10
Amy's Kitchen California Veggie Burger	140	5	0	430	19	4	6
Boca All American Flame Grilled	90	3	5	280	4	4.5	14
Boca Original Vegan	70	.5	0	280	6	4	13

There's plenty more, and to see them, just read more.

1 Patty	Calories	Total Fat (g)	Cholesterol (mg)	Sodium (mg)	Carbs (g)	Fiber (g)	Protein (g)
Boca Grilled Vegetable	80	1	0	300	7	4	12
Boca Cheeseburger	100	4.65	10	360	5	4	13
Boca Garden Vegetable Made With Organic Soy	130	3	0	400	9	4	15
Boca Roasted Garlic Made With Organic Soy	130	.5	0	470	9	4	16
Gardenburger Original	100	3.5	5	420	14	5	5
Gardenburger Sun-Dried Tomato Basil	100	3	5	310	15	5	5
Gardenburger Portabella	90	2.5	5	360	15	5	5
Gardenburger Black Bean Chipotle	80	2.5	0	250	13	5	5
Gardenburger GardenVegan	100	1	0	230	12	3	10
Gardenburger California Burger	90	3.5	0	380	12	2	3
Morningstar Farms Cheddar Burger (contains partially hydrogenated soybean oil)	150	7	10	480	10	3	13
Morningstar Farms Mushroom Lover's (contains corn syrup solids)	110	6	0	220	8	less than 1	7
Morningstar Farms Veggie Medley made with organic soy	120	4	0	260	11	2	11
Morningstar Farms Classic Burger made with organic soy	150	6	0	280	9	3	14
Morningstar Farms Spicy Black Bean Veggie	120	4	0	350	13	4	11
Sunshine Burger Southwest	240	12	0	240	26	9	6
Wildwood Tofu-Veggie Burger, Original	180	13	0	330	8	1	12
Wildwood Tofu-Veggie Burger, Southwest	190	13	0	320	9	2	11

I'm curious to know what your favorite veggie burger is, so tell me in the comments section below.