Competitive BBQ? Teams??

"Grill Girls"
Episode GXSP01H Food Network

"Move over Master of the Grill. All over America, there's a new chef (wo)manning the fire and she s discovering the thrill of the grill! We follow an all-women s barbecue team hoping to make a name for themselves on the BBQ circuit...."

I did a little checking around, and discovered that there really are BBQ cooking team competitions. Also, that Lee & Bobbie McWright are fairly well-known BBQers, and that the ABS cooking team used to be called the Music City Pig Pals. (The Smoke Ring forum)

There's more about the McWright's at Music City Catering, Pleasant View, Tennessee.

I love grilling - but as a competition? I suppose there could be the BBQ equivalent of a drag race: see who can carbonize a rack of ribs first. Or maybe see who makes the loudest "whoomp!" when the gas ignites. No, that last one would be a bit too risky.

A strange picture came to mind: two teams, facing each other in the field, pushing a grill back and forth, each trying to score a touchdown. I've probably watched too much Monty Python.

I think I'll stick to burgers on the weekend, with the occasional steak, chicken and/or whole potatoes.

Don't Set Fire to Yourself or Your House: Good Advice from the NFPA

If you've read the "Extreme Safety: Above and Beyond the Call of Reason" page on Easy Griller, you know that I'm not a particularly jittery advocate of safety.

I think that's partly because I remember a world where transparent jars of peanuts didn't have a 'warning - contain peanuts' label. Growing up next door to regions where being stupid sometimes resulted in your body being recovered next spring may have contributed.

Given the legal and cultural system that makes it necessary for manufacturers to warn people that a see-through jar of peanuts, labeled "PEANUTS," contains peanuts, I didn't know what to expect from an outfit with "protection" in its name.

I was pleasantly surprised at "Grilling" (NFPA (National Fire Protection Association)). The page has some common-sense "safety tips" about how to use propane and charcoal BBQ grills without setting fire to yourself or your house.

There's a collection of "Facts & Figures" that shows why being careful with grills - particularly the ones that use liquid propane - is important. ("...Although gas grills are used roughly 1.5 times as often as charcoal grills, they were involved in five times as many fires...."

NFPA's page has links to audio recordings, and (in principle) a video about grilling safety. In practice, if you start at NFPA's page, you'll drop into the second of two videos.

I figured, if there's a video #2, there was probably a video #1. And, sure enough, there is. I put both of them here, from NFPA's YouTube account.

Together, they take less than six minutes to view, and have some pretty good, common-sense advice, like:

"...If you see a white fog, or smell gas, it's a sign of a leak. It's very unlikely, but if it should happen, just call your local fire department for help...."

"...Now, grills are not inherently dangerous, but any time you work with fire, there are risks...."

The second video discusses some safety aspects of charcoal grills. And, gave a good reason for keeping high-velocity kids and grills away from each other. Emergency rooms report that children younger than five account for about a quarter of burns from hot grills.

Finally, the NFPA videos give the viewer credit for some sense. Not once does NFPA's Principal Gas Engineer, Ted Lemoff, say 'don't pour gasoline on a burning grill.'

"Grilling Safety Tips - Part 1"

nfpadotorg, YouTube (June 01, 2009)
video 2:52

"Grilling Safety Tips - Part 2"

nfpadotorg, YouTube (May 22, 2009)
video 2:58

Chicken Grilling Recipes That Really Work: But First - - -

My oldest daughter told me about a way to grill chicken the other day. It involved beer - or soda pop - but she figured it might work with fruit juice, too.

I haven't tried this. If you have, I'd appreciate a comment on how well it worked. Or didn't.

You take a whole chicken (plucked and prepped - like you get at a butcher's) and a can of beer. Or soda pop. Or, maybe, fruit juice.

Open the can, and sit it (open side up, of course!) on the grill. Then, you fit the chicken, tail end down, over the can. How you're supposed to balance the thing is your problem - my daughter didn't mention how that's supposed to work.

Light the grill - or, if you're really macho, set the thing up over a grill that's already hot - and wait for the bird to get grilled all the way through.

You've read all the FDA warnings about salmonella and food poisoning. I assume you're neither a fool nor an idiot, so we'll move along.

If everything went right, you've got a grilled chicken that's absorbed some of the beer - or soda pop - or fruit juice - flavor. Sounds delicious.

My daughter thinks cranberry juice might eliminate the need for cranberry sauce. Which gave her an interesting thought: "I wonder if it would work with turkey?"

You'd need either a huge grill or a really small chicken - or turkey - to close the top, using this method. Which would let most of the smoke escape. I grill with the top down, except when I have to move the food, to make the most of the smoke's flavoring potential.

As I said, I've never tried this: but it sounds good.

One more thing: I'm not at all sure what will happen as fat from the grilling bird drips into the grill.

There's a description of one of my early experiences with grilling chicken in "Fireball Fryers, on Easy Griller's Safety page.

And Now, Chicken Grilling Recipes that Really Work

Or, as Rocky the Flying Squirrel said, "and now, for something you'll really like!"

• "Grilled Chicken Recipes"
  Better Recipes.com

There's 199 of them, starting with Chicken with Feta Cheese and Blackberry Vinaigrette, Grilled Chicken Breasts, Greek Chicken, Pepper Jack Chicken, Lip Smacking Chicken Drumsticks, and (I'm not making this up) Thyme for Chicken.

They look good, sound fancy, and seem to be more trouble than they're worth: but some people like to put effort into food preparation.