Next Food Network Star - I wanted Rory!

I have a confession to make: I watched ALL of the episodes of the Next Food Network Star this year! I got so hooked!

I am not a 'reality show' fan. I have never sat through an entire episode of Big Brother or Survivor, but I tuned in to the first show of The Next Food Network Star this season, and they caught me!

It got down to the next to last show and Amy, JAG and Rory just killed! Amy was sent home, then JAG was outed as having lied on his credentials. He resigned and Amy was brought back.

The winner was voted on by fans on-line. I wanted Rory because she is now a Texas gal, and she had a great ribs recipe which made the cover of Bon Appetit. I figured we'd get more of the same on any show where she was the star. And, rats! She didn't win. So Amy Finley is the Next Food Network star. Look for her new show this fall.

Saucy Joe should audition for the next Next Food Network Star program!

Dr. Dave
(Going through NFNS withdrawl right now)

Love That Slather!

Want some moist smoked meat? Slather on a mustard sauce! Whether it's pork, beef or chicken, the smoked meat is nicely browned on the outside and quite moist on the inside when a mustard slather coats the outside.

The basic slather is:

3 parts mustard
1 part oil
1 part beer (you can figure out what to do with the rest of the beverage)

Simmer on the stove for 15-20 minutes to mix and reduce the slather.

You can mix up the types of mustard, oil AND beer to match the meat you're smoking. Additional ingredients are left up to your imagination!

Slather first, then shake on your rub. This helps the rub stick to the outside of the meat without breaking down the surface meat tissue.

A good slather adds to the flavor, keeps in the moisture and soaks up the smoke! Plus, SLATHER sounds so cool when you say it!

When there's no time to soak

I read this article in Cooks Illustrated magazine recently and wanted to pass it on to everyone.

Wood chips contribute smoky flavor to grill roasted and barbecued meats. To prevent them from burning, they must be soaked in water for about an hour. Having forgotten to soak his wood chips ahead of time, Don Camp of Philadelphia, Pa., found that a 15-minute soak in boiling water adequately hydrated the chips and protected them from the heat of the grill.

I can't remember how many times I have forgotten to soak the wood chips before grilling. It usually happens when I have a whole platter of meat ready to go. This will be a time saver. When reading this article I remembered that Dr. Dave uses the microwave to heat up the chips and water. His process may be even faster. I see some testing in my future!!