The BBQ & Beer Roadshow


Warwick

The BBQ & Beer Roadshow is rolling into Warwick for a weekend of barbecue, beer and rockabilly, on Saturday, February 27 and Sunday, February 28. 

Hitting the Warwick Showground for two huge days, the BBQ & Beer Roadshow will bring some of South East Queensland’s best BBQ food trucks and vendors to the rose and rodeo capitol of Queensland, along with golden, craft brews and bevvies (we won’t say no to a wine and a cocktail or two).

Festival-goers will be able to pick up some barbecuing tips and tricks from Masters of Quetake part in some seriously messy eating competitions, let loose on the amusement rides (for big and little kids), and browse the market stalls with vendors peddling everything from BBQ sauces to smokers and accessories. 

The highlight of the Festival will be the Warwick BBQ Championship. Watch some of Australia’s best BBQ teams battle it out at the BBQ Arena, with over 30 teams competing for a massive $10,000 haul in cash prizes, as well as the coveted Grand Champion crown.

The highlight of the Festival will be the Warwick BBQ Championship. Watch some of Australia’s best BBQ teams battle it out at the BBQ Arena, with over 30 teams competing for a massive $10,000 haul in cash prizes, as well as the coveted Grand Champion crown.

The BBQ & Beer Roadshow 

Warwick Showground 

Warwick 

Feb 27-28

Sat 11am-9pm

Sun 10am-5pm 

A$10 + book fee

Under 12 – Free 

Onsite camping – $25 + book fee

Thank you for dropping in to My Local Pages and seeing this news article on “What’s On in the City of Brisbane” called “The BBQ & Beer Roadshow “. This article was presented by My Local Pages as part of our local and national events & news stories services.

#BBQ #Beer #Roadshow



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The 5 Pillars of Santa Maria-Style BBQ With Chef Anthony Endy


When it comes to different styles of barbecue across the United States, places like Texas, Memphis, or North/South Carolina probably come to mind. However, there’s a particular style of barbecue that might not be as well-known, but most certainly punches above its weight class in flavor. We’d like to introduce you to Santa Maria-style barbecue.

Photo: Jon Perino

The history of Santa Maria-style barbecue started with the local ranchers in the Central California coast region in the late 1800s—even dating back to the Chumash people. They’d cook over the local hardwood in the area (primarly oak and sycamore). And due to the consistently windy conditions of the central coast of California, they would dig big pits into the ground to build their fires and cook over the embers. But the wind is actually a key component here, as it keeps the fire healthy and fueled without the need for ventilation. They’d place cuts like top sirloin on large skewers or stakes, and then roast the meat across the coals.

The Spanish introduced the grill in the early 1900s, and the below-ground pit became an above-ground pit with a lever to raise and lower the grill, essentially something that the ranchers could tow around—also known as an Argentine-style “Gaucho Grill” or simply “Santa Maria-style” grill.

anthony endy
Photo: Jon Perino

While tri-tip is somewhat of a staple in modern Santa Maria-style barbecue, the history goes back to three dominant proteins: top sirloin, chicken, and linguica (Portuguese sausage). A traditional Santa Maria-style meal consists of the protein, pinquito beans (locally grown in the area), salsa, garlic bread (grilled over oak and dipped in garlic butter), and a green salad, all followed by dessert (traditionally, strawberry shortcake).

anthony endy
Photo: Jon Perino

We sat down with Santa Maria-style barbecue expert and Executive Chef Anthony Endy at the Alisal Guest Ranch & Resort in the heart of Santa Barbara wine country for their annual BBQ Bootcamp event—a brilliant, three-day masterclass in all things barbecue, led by some of the best chefs in the country. We talked with Endy to learn more about what makes this style of grilling so juicy, smoky, succulent, and just damn delicious.

It All Starts With the Wood

anthony endy
Photo: Jon Perino

“We use the local hardwood, which is oak. Red oak is the most popular hardwood for barbecuing here. We use a blend of red oak and white oak just because it’s the most accessible here on the Alisal Ranch. So you’ll always start with that hardwood… the wood always comes first. You make a great fire for it, break it down into embers, and then you just slow roast. Santa Maria-style barbecue runs hotter than most, it’s not as smokey, but runs at a much hotter temperature.”

Reverse Sear Is Key

anthony endy
Photo: Jon Perino

“You don’t want to sear out the flavors. You want to keep the juice inside your protein and you want to absorb the smoke… and keep flipping it. Reverse sear, when it comes to items like tri-tip—and even on the chicken, as well—I was doing [reverse sear] because these are items where you want the protein to absorb the smoke and then you want to create that crust at the very end.”

Don’t be Afraid to Flip the Protein

anthony endy
Photo: Jon Perino

“Be committed once you put the protein on, and flip it often. The chicken will tell you when it wants to be turned, with tri-tip you don’t want to work with flare-ups, that’s a rookie mistake. Flare-ups usually occur when you add the fat like oil to the grill too early. Keep the fire low, and keep a good distance between the protein and flame itself.”

Always Start With a Clean Grill

anthony endy
Photo: Jon Perino

“Use the fat that you trim off the protein to wipe down and clean the hot grates before placing the protein on. This will clean off all the previous residue while maintaining the flavor of the protein.”

Use Tongs

anthony endy
Photo: Jon Perino

“Some Santa Maria guys use these little pig tail things to poke the meat and flip it. However, you want to keep the juices in, and each time you puncture it, you let the juices out. The goal is always juicy succulent meat. A major mistake people make is overcooking their meat, and a principle rule is always letting your meat rest (for roughly 20 minutes), and always cut against the grain when it comes to tri-tip.”

anthony endy
Photo: Jon Perino

Check out more information about visiting the Alisal Guest Ranch & Resort, and get a jump on registering for their next BBQ Bootcamp event.


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Thank you for dropping in to My Local Pages and checking this post on current Men’s Health and related news titled “The 5 Pillars of Santa Maria-Style BBQ With Chef Anthony Endy”. This news article was posted by MyLocalPages Australia as part of our local news services.

#Pillars #Santa #MariaStyle #BBQ #Chef #Anthony #Endy



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Galbi Korean Charcoal BBQ, Waterloo


Galbi in Waterloo has been one of our little saviours during the zombie apocalypse – outdoor seating, purdy bonsai garden and healthy delicious food. 

Galbi is in the Crown Square Shopping Plaza, which is a wee nugget of b-kyu greatness with about half a dozen little restos, a couple of which have outdoor seating. Unfortunately this culdesac is a bit hidden and doesn’t get the foot traffic it deserves, the crowds tend to gravitate more towards the shopping/eating areas of Dank Street to the North and Gadigal Avenue/Zetland to the south. 

Galbi lured us in with outdoor seating and some beauties on the menu that are hard to find elsewhere.

 

The owners have a lovely little bonsai garden to distract you from the monolithic Toyota dealership on the other side.

 

We seriously dig on Galbi’s banchan, it always has an abundance of veggies (we are veggie fiends), and one or two dishes of something fried or sweet to balance it out.

The brocolli in sesame oil is a standout favourite. Making one humble ingredient taste amazing is the hallmark of b-kyu genious.

Our favourite dish here so far is the eel bibimbap – $19. The eel is much like in Japanese cuisine, coated in a sweet sauce to balance the fishy flavours, it works so well in bibimbap.. 

The bibimbap is loaded with veggies and purple rice,  it’s super healthy and super yum. We always walk away from Galbi feeling quite full yet healthy, a nice feeling.

This is the dish that lured us in – Al bibimbap $19. We loved the fish roe but it does get lost in all the other flavours when mixed together.

Al tang – $18. Spicy fish egg soup. Those white firm meaty hunks of whatever that hold the fish eggs have a lovely texture and a funky flavour that we are yet to acquire a taste for. 

Galbi Korean Charcoal BBQ is the Crown Squre Shopping Plaza, at 6/5 Potter St, Waterloo. Corner of Bourke Street, just look for the big white Toyota dealership that has been there forever. 

This post was brought to by Ms Tinker J. Pussycat of Paddington, possibly the smoochiest pussycat we have ever met.

OT – one of the many great little pleasures of living in the Newtown area is the art display window of the  Newtown School of Performing Arts. A recent favourite was this recreation Charles Burton Barber’s Suspense, which Shawn will pretend he knew of and didn’t google it.

Galbi Korean BBQ Restaurant Menu, Reviews, Photos, Location and Info - Zomato



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Men’s mental health matters: Walk and BBQ to celebrate International Men’s Day | Goulburn Post


news, local-news,

Men have a suicide rate three times greater than women. That’s why it is important to recognise the positive value men bring to the world, their families and communities. This Thursday, November 19 is International Men’s Day and Goulburn PCYC will host a celebration led by Mission Australia SE NSW and ACT area manager Daniel Strickland. READ ALSO: Mulwaree Aboriginal Community Inc. has had a busy first year Prior to a barbecue at 6pm, Mr Strickland will also lead a special man walk from shortly after 5pm which is a chance for men to get together to walk, talk and support each other in a regular and healthy way. The Goulburn Man Walk also begins at 6am every Tuesday from Marsden Weir. The original man walk was held in Kiama about a year ago when physiotherapist Mark Burns began walking each weekday morning around Kiama Harbour. READ ALSO: Great company: Shane Nicholson is coming to the Astor Mr Strickland hoped there would be a decent turnout. “Men’s day draws attention to the health challenges of men and boys,” Mr Strickland said. “The day is also a chance to highlight and promote positive male role models, not just sporting and celebrities but normal everyday men. READ ALSO: Australian Superbike Championship grand finale coming in December “I encourage our local men to come together and join me and many others this International Men’s Day.” To be a part of the event, book your spot by Tuesday, November 17 by emailing bilese@missionaustralia.com.au Did you know the Goulburn Post is now offering breaking news alerts and a weekly email newsletter? Keep up-to-date with all the local news: sign up below.

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Taylor Farms brand BBQ ranch chopped salad kits recalled due to undeclared allergens: CFIA


People in most provinces are being warned about pre-prepared salad kits sold by Sobeys Inc. that may contain allergens not declared on the product’s label.

The Canadian Food Inspection Agency issued the Class 3 recall Thursday on BBQ ranch chopped kit salad made by Taylor Farms.

It is advising consumers not to eat the specific 377-gram-sized salads because of undeclared gluten, sesame and wheat allergens in an online warning.

Class 3 recalls refer to products that contravene a food safety act or regulation enforced by the national agency.

The recall affects products in most provinces, including Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland and Labrador, Nova Scotia, Ontario, Prince Edward Island, Saskatchewan.

The giant food retailer operates hundreds of stores under a variety of banners such as Sobeys, FreshCo, Safeway and IGA across the country.

Brand nameProduct nameSizeUPCCodes on product
Taylor FarmsBBQ ranch chopped kit salad377 grams0 30223 04171 92020 SE 02
TFRG 230 A16

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