conversations.from: human
conversations.value: a description for a book titled King of the Q's Blue Plate BBQ about Salmon, Cheese, Beef with the genre: Cookbooks, Food & Wine, Outdoor Cooking
conversations.from: assistant
conversations.value: At this stage in the BBQ game, the rules for creating a cookbook have become obvious. First, give yourself a good ole boy nickname. "King of the Q" is as righteous as any (even if it is inspired by a mention in a seven-year-old issue of <I>GQ</I>). Next, create a lovable persona and a catch phrase or two. the author, with his plump smiling face and up-swirled hair looks a lot like Big Boy (he of the checked overalls and giant hamburger), and nowhere is it mentioned that this chef is, in fact, Canadian. Despite all of this, and aided by the mouth-watering photography of Edward Pond, the addictive trifecta of meat plus smoke plus time proves to be as enthralling&mdash;if sometimes outlandish&mdash;as ever. There is much attention paid to planking (grilling on a soaked plank of aromatic wood). Salmon Quesadillas, Figs with Goat Cheese, and Beef Tenderloin all get that treatment. Liquor is a leitmotif that carries through to dishes like Jack Daniels Salmon Gravlax and an inspired Tequila and Honey-Coffee Lamb Ribs. Meanwhile, readers may find their arteries harden just by reading the recipes for Cheesy Stuffed Burger Dogs or Teddy's Grilled Cheese Beef Burger, where the bun is constructed out of two grilled cheese and bacon sandwiches. <I>(May)</I> <BR>Copyright &copy; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
conversations.from: human
conversations.value: the first five paragraphs for this book
conversations.from: assistant
conversations.value: King of the Q's Blue Plate BBQ
  Previous spread: Chef Ted Reader; Opposite: Red chilis ready for picking; Following spread: Balsamic Glazed Sausage-and-Pepper Stuffed Ribs (p. 154)
  Pamela — Director of Operations, my true love. Your love, support and guidance have given me and our team the drive to go for the very bestin food, fun and flavor. I love you
  Pit Loss "6 Guns" McColl — "Smoke 'em if you got 'em' is true to your passion for creating great food.
  With his signature spiky hair, sunglasses and flame-covered chef's jacket, Ted Reader is the complete opposite of what many of us expect a chef to look like. When Joanne arrived for her interview with him, she found out that Ted didn't act like any other chef, either. Ted asked her two questions: "Do you like tequila?" and "Do you like cats?" He then informed her of the only two rules in Ted's World:
  No. 2 Never, ever, let the cats out. Everything else is open to interpretation, imagination and adventure. Having understood the rules, Joanne was presented with a giant 20-oz steak, some lobster tails and a log of goat's cheese. Ted said that he'd be back for lunch in one hour. She cooked lunch, no cats escaped, we had tequila and she had the job.
conversations.from: human
conversations.value: five more paragraphs. End with the sentence ' It's a good idea to have a water-filled tray on the grill to add moisture, so that the meat doesn't dry out.'.
conversations.from: assistant
conversations.value: Preheat grill to medium-high (about 400°F). Season remaining peaches with 1 tbsp Indonesian Cinnamon Rub. Place peaches on preheated, seasoned grill and cook for 4-5 minutes, turning once, until lightly charred and tender. Remove from grill, and dice into ½-in segments. Set aside.
  Remove pork from bag and pour marinade into a medium saucepan. Add honey and grilled, diced peaches. Transfer saucepan onto preheated grill and bring marinade to a boil. Reduce heat to medium and allow to simmer for 5-10 minutes, or until liquid is reduced by half and sauce is slightly sticky. Remove from grill and set aside for basting.
  Season pork tenderloin with remaining 2 tbsp Indonesian Cinnamon Rub on all sides. Place tenderloin on preheated grill and cook for 4-5 minutes. Baste with reduced peach marinade and turn over. Cook for an additional 4-5 minutes, basting continually during the final minute of cooking time. Remove from grill and set aside for 2-3 minutes before carving into 1-in-thick medallions. Serve drizzled with extra sauce.
  For some reason, the rotisserie — basically, a big rotating rod of skewered meat over the grill — is considered by many to be the most intimidating feature of a barbecue. Yet, in actual fact, it's one of the easiest ways to cook. Simply stated, rotisserie grilling is low-and-slow cooking and it's great for any large cut of meat that requires an extra-long cooking time, such as a roast or pork loin.
  When you're ready to rotisserie-grill a cut of meat, all you do is gently push the rotisserie rod through the meat until the tines on one end have penetrated the meat. Then, lift the skewered meat and secure both fork ends on either side of the rotisserie. A counter-weight will ensure that the meat is properly balanced and that it turns smoothly. It's a good idea to have a water-filled tray on the grill to add moisture, so that the meat doesn't dry out.
conversations.from: human
conversations.value: the last two paragraphs
conversations.from: assistant
conversations.value: Edward Pond. Not "Ed" or "Eddy," but Edward...Pond. The Bond of the camera. "Do something cool," or "What ya gonna do now?" (The last I saw of Edward, he was skipping down the beach in the Dominican Republic. He'd had a lot of rum at the time.)
  Special thanks to Kirsten Hanson and Iris Tupholme at HarperCollins Canada, for their incredible support of this project.