Barbecue Boot Camps: Taste Instead of Torture

by Jill K. Robinson on

Boot camp tends to be something people sign up for because they think they should. Participating may be helpful for getting back in shape or training for an athletic event, but it usually just feels good when it’s over.

Imagine if boot camp were a joy to the taste buds instead. These five culinary-minded camps teach barbecue techniques, from fire making to the whole hog, and they feel good from beginning to end.

Alisal Guest Ranch BBQ Boot Camp

Held every March, the BBQ Boot Camp takes place on this 10,000-acre working ranch in California’s Santa Ynez Valley. Santa Maria barbecue originated from 19th-century Spanish-style ranch cookouts in this region, and is considered one of the significant barbecue types in the United States. Executive Chef Pascal Godé and Hitching Post II owner Frank Ostini help guests hone their grilling skills, with sessions covering barbecue elements and techniques – from spice rubs to starting a fire.

The Broadmoor BBQ University

It may sound smarty-pants, but BBQ University at this five-star Colorado Resort appeals even to the common man. The grilling course is named after instructor Steven Raichlen’s PBS TV show, and has been called the “best barbecue experience in America” by the Food Network. To learn the six methods of live-fire cooking, students can choose from more than 30 smokers and grills during the session, as well as prepare at least eight recipes per day. Put on your big boy apron. They don’t call it BBQ Kindergarten, do they?Jack’s Old South Cooking School

Learn to grill like a champion at this school for barbecue in Georgia. The Jack’s Old South Competion Bar-B-Que Team has won more than 200 grand championships, 40 state championships and 11 national championships in barbecue. Chief Cook Myron Mixon holds the Jack’s Old South Cooking School at his home, with courses in whole hog, ribs, chicken, brisket and pork. Those who dream of being pit masters will feel at home with the contest format style of the school.

North Carolina Barbecue Society BBQ Boot Camp

“Society” and “barbecue” go together at the NCBS BBQ Boot Camp, where campers learn to master North Carolina-style barbecue and judging. The state’s best pit masters and chefs teach barbecue techniques for everything from wild salmon to whole beef tenderloins, and ambitious students can sit up all night with pit masters preparing whole hogs for the grill. The diploma students earn here may find a special place on the kitchen wall at home.

The Culinary Institute of America Grilling and BBQ Boot Camp

The Grilling and BBQ Boot Camp promises students will “BBQ your way across the United States,” without having to spend tons of money on gas. The intensive class covers hot smoke and barbecue for dishes ranging from seafood, poultry and meat to veggies and side dishes. Students mystified by rubs, sauces, brines and marinades will see the light, and become a celebrated grill master at home. Boot campers here walk away with a classy chef’s uniform.

New Orleans Roadfood Festival rolls in March 24-25

by Laurel Miller on

That New Orleans is a food town is no secret. What I just discovered, however, is that it’s host to a food festival spawned by one of my favorite pastimes ever: road food (and no, I’m not referring to this kind). Way back in the day, when I was a wee college student, I discovered the late, great Gourmet magazine, and became obsessed with “Roadfood,” a column (now a website) written by the road-trippin’, big-eatin’ couple Jane and Michael Stern.

In every issue, the Sterns would choose a micro-region of the U.S. and a local specialty on which to focus their column. Each month, I read about chicken and dumplings in Indiana, pasties from Montana, green chile from El Rito, New Mexico, or barbecue from Owensboro, Kentucky. Then I’d wipe the drool off of the pages and stash each article away in a manila folder to be saved for future road trips, both real and imagined.

Apparently, nearly half a decade ago, while I was lost in some “best roadside diner biscuit” reverie, the Sterns helped create the New Orleans Roadfood Festival. The 4th annual food fiesta will be held March 24-25 in the city’s historic French Market. It will provide a showcase for over 30 restaurants across the country, which will serve the dishes that made them famous. Attendees will be able to street-feast upon Texas and Memphis barbecue, Tucson’s best tamales, custard from upstate New York, Cajun and Creole delicacies from across Louisiana, and many other regional culinary specialties. There will also be cooking demos, live music, a beignet-eating contest for the N.O. Fire Department, and a kickoff party featuring the Sterns, local chefs, and noted cookbook author Lynne Rossetto Kasper.

And get this: admission to the festival is free. You’ll still have to pay for those good eats, but a portion of the proceeds will benefit Cafe Reconcile, a non-profit restaurant that uses innovative strategies to provide life skills and job training to youth from at-risk communities in area. Just in case you need a guilt-free reason to indulge. Laissez les bons temps rouler!



[Photo credit: Flickr user Adam Melancon]

Five (almost) labor-free recipes for Labor Day

by Laurel Miller on

I love to cook. Just not for myself. What I truly enjoy is feeding family and friends, but indoors or out the last thing I want to deal with is a labor-intensive meal–especially when it’s hot. So, in honor of the upcoming holiday weekend, I’m sharing five of my favorite, late summer recipes. They feature easy-to-find ingredients, regardless of where you live, but if you can purchase the produce and meat at your local farmer’s market or from another sustainable source, so much the better. In my opinion, the key to great food (especially where home cooks are concerned) lies in the quality of the ingredients. Even if you’re visiting friends, local ingredients can be adapted or found for these travel-friendly dishes.

The following require little in the way of skill, prep and clean-up, leaving you more time to enjoy the final days of summer with the ones you love (or want to impress). All of the following serve two, and can be easily increased to serve a large dinner party or barbecue.

1. Pancetta-wrapped pears (or peaches) with blue cheese
Allow one piece of fruit per person, and be sure to use ripe, but not mushy, produce–softer pear varieties such as Bosc, French Butter, or Warren are ideal. Halve each piece of fruit, and core or remove pit. Brush cut surfaces lightly with olive oil, and wrap each half in a piece of good-quality bacon, pancetta, or prosciutto (you may want to use a wooden skewer or toothpick to secure it during cooking). Grill over medium-hot coals (start with one half of fruit; if it’s taking too long, wait until coals are hot) until bacon or prosciutto is crisp, and fruit is slightly caramelized. Serve with lightly dressed bitter greens, and garnish with a creamy, non-assertive blue cheese such as Original Blue, Blue d’Auvergne, or Bleu d’Basque.

[Photo credit: Flickr user Pink Thistle]2. Panzanella
I can’t claim credit for this Tuscan classic, but it should be in every cook’s repertoire. Tear a loaf of day-old, country-style bread into 1-inch pieces, drizzle with olive oil, and toast until golden brown. While bread cools, halve one pint of miniature tomatoes, and cut 2 to 4 medium-size tomatoes (I prefer to use a mixture of heirloom varieties for the best color and flavor) into chunks. Place bread in large bowl, and add tomatoes. Drizzle with olive oil and one tablespoon of good Balsamic or Sherry vinegar. Season to taste with kosher salt and freshly ground black pepper. Toss with hands until ingredients are combined. Just before serving, tear basil leaves into small pieces and toss into salad.

3. Fingerling potato and haricot vert salad
Scrub 1-1/2 pounds of fingerling or new potatoes, halve or quarter them, and place them in a large saucepan or stockpot of cold water. Boil until tender, and drain. Pinch stems from 1/2-pound of haricot vert, blanch until tender (the younger and thinner they are, the better they’ll taste), and drain. Finely mince one medium shallot, and one clove garlic. Add shallots and garlic to small saucepan with 1/2 cup of extra virgin olive oil and heat on low until the the shallots and garlic are lightly sizzling (they shouldn’t brown) and the oil is fragrant. Whisk in 1 tablespoon of Champagne or white wine vinegar, and add a tablespoon of Dijon mustard (optional). Coarsely chop one large handful of Italian parsley. Place the potatoes and haricot vert in a serving bowl, and add enough of the shallot vinaigrette to coat potatoes without making the salad soggy. Season to taste with kosher salt and freshly ground black pepper, add parsley, and toss to combine.

4. Grilled ribeyes with mustard-herb butter
Heat grill until coals are hot. While grill is heating, take a 1/2-stick of room temperature, unsalted butter, and place in small bowl. Add 1-2 tablespoons of Dijon mustard (or as needed), finely minced herbs such as chives, parsley, or chervil, teaspoon minched shallot or garlic and a pinch of salt. Mash ingredients together with a fork until desired flavor is reached.

Lay a sheet of plastic wrap on counter, and place butter at one end of the plastic wrap, shaping it into a log. Roll the butter up (be sure not to roll the plastic into it) to form a tube, and twist the ends of the plastic. Chill until ready to use. Pat steaks dry and generously season both sides with kosher salt and freshly ground black pepper, and grill until medium rare. Arrange a small mound of bitter greens in the center of each plate, add a steak, and top each with an ounce of butter. Serve immediately.

5. Grilled peaches with raspberries and ricotta
Heat grill until coals are hot. Halve peaches, and brush cut surfaces very lightly with olive oil to prevent sticking. Grill until the cut side of the fruit is soft and caramelized. Serve in a shallow dish or bowl with raspberries and a large dollop of good-quality ricotta, Greek yogurt, unsweetened whipped cream, or fromage blanc. Garnish with chopped, toasted pistachios.

All recipes except panzanella copyright The Sustainable Kitchen®

[Photo credits: tomatoes, Flickr user wayneandwax; greens, Flickr user burntfat]

How to choose a great dude or guest ranch

by Laurel Miller on

Hang on, I need to get something out of the way. “City Slickers.” Okay, now that the inevitable has been mentioned, we can move on. Guest ranches–also known as dude ranches–are an excellent choice for a family vacation, regardless of season. Even if it’s just two of you, many ranches cater to couples, ensuring you of an active and romantic holiday.

The guest ranch tradition was established in the Western states as early as the late 19th century. They grew in popularity after the first World War, when advances in technology and the era of the automobile sparked nostalgia for the “Old West” way of life and legendary hospitality. It was also around this time that “dude” ranches spread to the eastern U.S..

While some ranches were and are dedicated to serving tourists, many are working ranches that host guests as a means of supplemental income. My dad worked as a wrangler at one such spread in northern Colorado in the mid-1950’s, when he was putting himself through vet school. Then called UT Bar Ranch, it’s now the Laramie River Ranch, and Colorado’s “newest old dude ranch.” I spent a very enjoyable week there with my extended family for my parents’ 50th anniversary five years ago.

It was the first time I’d stayed long enough at a guest ranch to really get the full experience. Even though I grew up on a ranch, I still love being immersed in the Western lifestyle and participating in ranch activities such as cattle and horse gatherings, trail rides, feeding and care of livestock, and barbecues. When kayaking, canoeing, fishing, hiking, nordic skiing or snowshoeing, horsemanship clinics, mustang/wildlife viewing, pack trips, or even yoga are thrown into the mix, a ranch stay can become a diverse holiday adventure, and you don’t need previous riding experience.

After the jump, tips on how to ensure you choose the right property and get the most out of your guest ranch experience.

%Gallery-128529%Find an online resource
Ranchseeker.com provides a listing of various national and international dude and guest ranch organizations, as well as state associations for Colorado, Idaho, Arizona, Montana, and Wyoming. It also describes the strict criteria required for membership. The Dude Rancher’s Association site is helpful for both potential guests and those in the industry.

Another excellent site is Top 50 Ranches, which is “dedicated to showcasing some of the most breathtaking, authentic, and luxurious [international] ranch destinations.” It also allows you to input dates, destination, and other info, highlights special-interest packages, and offers helpful articles and tips, such as what clothes to pack. American Cowboy’s website has archived features on specific properties, as well as their picks for the best guest ranches, and Writing Horseback has similar content.

Authenticity factor
There’s are all kinds of guest ranches out there, from the hokey, git-along-lil’-doggies, tenderfoot tourist mills (this is just a personal quirk, but I tend to think of these places as “dude,” rather than guest ranches, although that’s not necessarily true).

Some ranches are luxury properties (and may in fact be members of boutique hotel or high-end property organizations such as Relais & Chateaux), while others are very family-oriented, with rustic cabins. Many are working ranches, raising cattle or breeding horses. I strongly recommend the latter, for the most authentic, rewarding experience.

Plan ahead
Guest ranches often book up to a year or more in advance. Plan accordingly.

How long do you plan to stay?
Most guest ranches offer a standard week-long program, says the Colorado Dude & Guest Ranch Association (CDGRA). To get the most out of your visit, you’ll really need that amount of time. Some ranches do, however, offer weekend packages.

Ranch capacity
Depending upon where you stay, you might find yourself in the company of only a handful of other people or a hundred. If you’re looking for a quiet or kid-free holiday, be sure to take capacity into account during your research.

Accommodations
Are you looking for luxury or a rustic, refurbished historic cabin? Main house or separate building? Full-on Old West decor, or something a bit more modern or genteel? Mountains or desert? Tipi or luxury safari tent?

Dining
Whatever your preference, you’ll find it: Family-style, communal, formal, menu options or no, traditional Western cuisine, kid’s menus, cookouts. Some properties, such as Colorado’s Dunton Hot Springs and The Home Ranch, or Montana’s The Resort at Paws Up are justly famous for their food, made with locally-sourced ingredients. Policies differ on alcohol, as well: be sure to ask whether it’s included, or if you need to BYO.

When to go
The best thing about guest ranches is that most operate year-round. It’s hard to beat summer in the Rockies, but you may want to consider visiting in the early fall, when the aspens are changing color. Winter allows you to ride horseback in the snow and engage in traditional winter sports, or you can head to parts of the Southwest or California where the climate is mild. Depending upon where you want to go, spring is the only time I’d suggest you think twice about, because “mud season” can be a logistical pain, and blizzards well into April aren’t uncommon.

Activities and special packages
From traditional wrangling work–gathering cattle, roping, and caring for livestock–a ranch vacation revolves around horses and riding. If horses aren’t your thing, this is the wrong type of vacation for you. That said, you don’t have to ride, but you’d be missing out on a key part of the ranch experience. But there are all manner of outdoor activities offered by ranches. If paddling is your primary interest, look for a ranch on or near a river known for its whitewater. Ditto fly-fishing.

Many ranches offer specialty packages; Central California’s Alisal Ranch, for example, hosts a four-day “BBQ Bootcamp” where guests learn how to master the grill from local experts, and enjoy a traditional Santa Maria-style barbecue.

Kid/teen programs
Most ranches are very family-oriented, and I can’t think of a better–or healthier–vacation for kids. Be aware that every ranch has a different age policy, and not all offer kid’s programs or babysitting. You’ll also want to check on minimum age requirements for independent riding.

Level of horsemanship ranch caters to/Can you bring your own horse?
It may sound counter-intuitive to bring your own horse, but if you’re an experienced rider, you may have a more fulfilling holiday and equestrian experience on your own mount (be sure to get referrals, first, to ensure your animal’s health and safety).

Some ranches hold horsemanship clinics, which are as much about educating the animal as the rider. If you’re just planning to pleasure ride but are an experienced equestrian, there are many ranches that breed and train their own animals and emphasize natural horsemanship and the cowboy way of life. Regardless of your skill level, you should always ask detailed questions about instruction, safety policies, how the ranch goes about pairing horses and riders, and their horsemanship philosophy. A poorly-trained mount or injury can really take the fun out of your holiday.

Handicap accessibility
Not all properties have it. Do note that some ranches offer riding programs for those with disabilities.

Phone, wifi, and internet access
Many ranches seek to provide guests with a complete escape from the stresses of modern life. If you can’t live without your cell or computer, rest assured there’s a property that can accommodate your needs.

Pack appropriately
A good ranch will always provide you with a packing list, but you can definitely leave your fancy duds at home. If you don’t own a pair of riding boots or other heavy-duty shoe with a heel, get some (you can find an inexpensive used pair at a consignment or vintage store). These are essential for safe horseback riding, so your foot doesn’t get hung up in a stirrup.

Proximity to a major medical faciilty
If this is a concern for you, definitely bring it up in your initial conversation. Many ranches are located in isolated rural areas.

Cancellation policies
Ask what they are.

Summer travel: best U.S. cities for localized food lovers

by Laurel Miller on

What’s that you say? Summer’s half over? Those of us living here in the Pacific Northwest had no idea, given the lack of sun in these parts. But even if you’re getting slapped by the mother of all heat waves, it’s still early in the season for the best produce summer has to offer. As for where to get great food featuring locally-sourced ingredients? Allow me.

Some cities are inextricably linked with food; they’re destinations unto themselves if you’re the type who plans trips around meals. I do. Museums are great and all, but personally, I’d rather eat.

As a longtime proponent of sustainable agriculture, I want to support local growers as well as get a sense of place when I take a trip (that the food be good is still number one). That’s why a city like Santa Fe is so intriguing to me. The cuisine is rooted in the state’s history, indigenous peoples, and native foods, and there’s a fantastic farmers market. The fact that Santa Fe is beautiful in its own right seals the deal.

If you also let your appetite guide your vacation-planning, I’ve listed my favorite U.S. cities in which to stuff my face, based upon repeat visits or previous/present residency. It’s like choosing a favorite child, but someone had to do it.

Seattle
I currently reside in Seattle, and work at a cheese shop in the 14-month-old Melrose Market in Capitol Hill. So perhaps I’m a bit biased when I say that Melrose rocks. But really, I don’t think I am. It’s the best thing to happen to Seattle since Pike Place opened in 1907 and became the model for public markets nationwide. But Melrose isn’t a tourist trap, and you won’t find anyone hawking crappy t-shirts. It’s housed in two adjacent, restored historic automotive shops built entirely of reclaimed materials; there’s a soaring cathedral ceiling, and lots of exposed brick.

[Photo credit: Flickr user La Grande Farmers’ Market]

Although home to just four dedicated retail spaces and a wine bar, sandwich shop, and restaurant, Melrose has garnered lots of national media attention. The Calf & Kid (aka My Day Job) is a European-style fromagerie, while Marigold & Mint is a lovely little nook full of antique apothecary jars and cut flowers and produce from the owner’s organic farm. At Rainshadow Meats, without question one of the finest local/sustainable butcher shops in the nation, there are hard-to-find cuts like pork cheeks, and excellent housemade charcuterie.

There’s also Bar Ferd’nand, a miniscule wine and tapas bar, Homegrown Sustainable Sandwich Shop, and the jewel in the crown, Sitka & Spruce. Chef/owner Matt Dillon’s farmhouse mod space features an open hearth, room-length communal farm table, and rustic but refined, hyper-localized cuisine–this time of year look for foraged mushrooms, local goat cheeses, halibut, and Juan de Fuca spot prawns. Do.not.miss. Next door, Taylor Shellfish Farms–one of Washington State’s most beloved growers of oysters and Manila and geoduck clams–just opened a retail shop where you can scoop live shellfish from tanks, or puchase live Dungeness crab or housemade geoduck chowder.

Should you make it over to the Scandinavian-flavored Ballard neighborhood, be sure to dine at La Carta de Oaxaca (get there early or be prepared for a very long wait). Seattle can’t do Mexican food to save its life (I speak as a native Californian), with the exception of this Oaxacan treasure, where everything is made the slow, traditional way. Best of all, two of you can fill up–including beers–for under 30 dollars. For a more upscale treat, hit Bastille, a truly beautiful bistro featuring produce and honey from its rooftop garden.

Portland, Oregon
Portland has a vastly different vibe from easy-going Seattle. And while the attitude may be a bit much at times (do not raise the ire of a barista), it’s also got a phenomenal food and mixology scene (and yes, better coffee than Seattle). There’s no one neighborhood with all the great eats; they’re scatted throughout the city: Southeast, Pearl District, Alberta Arts District

Carnivores won’t want to miss Beast or Olympic Provisions (which also makes its own charcuterie for retail). There’s Cheese Bar, which specializes in beer parings, six glorious farmers markets, distilleries, artisan ice cream, and new favorites Lovely’s Fifty-Fifty (wood-fired pizza in the former–and much-missed–Lovely Hula Hands space) and Little Bird Bistro, the sister restaurant from former Food & Wine Best New Chef Gabriel Rucker of Le Pigeon.

If street food is your thing, Portland is swarming with food trucks, carts, and stands: Mississippi Avenue and downtown are both hot spots; check out Food Carts Portland for the inside scoop. If you feel the need to work off some calories in between food cart visits, (this is one of the best cities for outdoorsy types, after all), sign up for the Grub on the Go bike tour with Portland Urban Adventures.

Santa Barbara
I grew up near Santa Barbara, and have lived there a couple of times. It’s truly one of the most picturesque cities in the world, and over the course of 30-plus years, I’ve watched it evolve from sleepy small town to L.A. North. Spendy boutiques aside, Santa Barbara really didn’t start turning into a sophisticated dining destination until about five years ago.

The original hidden gems focused on locality–Bouchon, and the venerable Wine Cask (which recently changed hands and is now co-owned by the very genial owner of Bouchon) are still going strong. The executive chefs at both restaurants now lead farmers market tours, which I highly recommend. Both the Saturday and Tuesday farmers markets are major community events, and the sheer breadth of offerings–dozens of varieties of citrus, tropical fruit, olive and walnut oil, goat meat–is dazzling. Seafood lovers won’t want to miss the Saturday Fisherman’s Market, held at the Harbor.

The Hungry Cat is my favorite restaurant in town (it also has a raw bar), followed by the superbly fresh Arigato sushi. Milk & Honey makes fantastic cocktails (and the small bites aren’t bad, either), as does Blue Agave. My true addictions, however, are Lilly’s Taqueria–a downtown hole-in-the-wall where for under five dollars, you can stuff yourself senseless on the best street tacos this side of the border. I also never fail to get an adovado or carnitas burrito at Taqueria Rincon Alteño. The same guys have been running the place for at least ten years, and it always feels like coming home.

Oakland, California
Nearly a decade of living in Berkeley, on the Oakland border, has enabled me to see this much-maligned city grow up, both aesthetically and culinarily (it’s always had a great Chinatown and taco trucks). In the gentrified Temescal neighborhood, you can literally hit a different restaurant every night of the week on the block between 51st St. and 49th St. on Telegraph Avenue. There’s Asmara for Ethiopian, Chez Panisse alum eateries Bakesale Betty and Pizzaiolo; Doña Tomas, and the new outpost of San Francisco’s wildly popular Burma Superstar (delicious). On 44th, late night chef’s haunt Koryo has great, cheap Korean bbq. Just around the corner: the wonderful Sunday Temescal Farmers Market.

Nearby, on 51st and Shattuck is the new Scared Wheel Cheese Shop, while down on Grand Avenue, by Lake Merritt, is Boot and Shoe Service (sister to Pizzaiolo), Camino (chef/owner is longtime former Chez Panisse chef Russ Moore). Don’t miss Market Hall Foods in nearby trendy Rockridge.

Brooklyn
I admittedly don’t know Brooklyn well; I couldn’t tell you how to get from Point A to Point B. But I know that some of the best food in New York lies within this dynamic borough. In Williamsburg, keep an eye out for Leeuwen Ice Cream’s roving, butter-colored truck–after you enjoy the heavenly pizza at Fornino. I also love the Brook Farm General Store, which has all manner of lovely vintage and vintage-inspired items for the kitchen and dining room. Bedford Cheese Shop and Stinky Bklyn (in Cobble Hill) are two of the country’s finest cheese shops, full of esoteric domestic and imported selections.

Over in Bushwick at Roberta’s, chef Carlo Mirachi, a 2011 Food & Wine Best New Chef winner, fires up pizza and other treats in his wood-burning oven, and utilizes produce from his rooftop garden. If you’re still hungry, other tasty stops: Fatty Cue or Fette Sau (both in Williamsburg) for barbecue, Saltie for crazy-good sandwiches, (Williamsburg), and the oddest ice cream flavors ever at Sky Ice (Park Slope). Be sure not to miss the various weekend Brooklyn Flea markets, where you’ll find all manner of good-to-eat treats, artisan beverages from Brooklyn Soda, and retro kitchen equipment. Note: every Saturday is the Flea’s new dedicated food market, Smorgasburg, in Williamsburg.

My other top picks for great food, made with local ingredients:
Chicago
Denver/Boulder
Santa Fe
Portland, ME
Drop me a line and I’ll be happy to give you some tips on where to get your feed on!

[Photo credits: Portland, Flickr user qousqous; courthouse, Flickr user Silverslr; Vietnamese food, Laurel Miller; pizza, Flickr user h-bomb]