Ba-be-cue Please!

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He says:

For the last couple years I have become a somewhat big bbq fan. I am talking about authentic ba-be-cue… yes, without the “R”.

This past January, I contracted a welder to build me a rig that I could use for work and for pleasure. So this week I am very happy to report that I finally took possession of my ba-be-cue rig and cooked for the first time. Today I insured and put the license plate on it so I can drive it around town. Wow, a barbecue that require plates. It’s a beaut, I am now able to cook food on location the way professional ba-becuers do down south. I am one happy camper!

This is the spice rub I used the first time I cooked on it last weekend.

1 cup brown sugar
1 cup salt
1/2 cup smoked paprika
3/4 cup chili powder
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp ground dry mustard
1 tsp garlic powder
1 tsp chipotle powder
1 tbsp black pepper
1 tsp cumin


1.In a large bowl, mix all ingredients and rub your meat with it (works with pork, chicken, beef…)

2.Please note: Due to the sugar content, this rub is to be used only when smoking your meat (cooking it over indirect heat at a lower temperature). If you want a grilling rub, click on the link for BBQ to the right.

If you see me in town hauling my rig, please feel free to honk and I will stop so you can come see it from up close…

She says:

For all you women out there that just shake your heads when the boys start to talk about their toys, remember this one at least will benefit you as well (unless you are a vegetarian!) And we can participate too – I made a few salads that people did actually eat after they felt guilty about consuming a plateful of meat.

After we had all settled into our chairs and relaxed a bit, everyone enjoyed some squares I made which I used to call S’mores, but have now been re-named “Holy Schmoley Bars”. I am sure by the name you get the idea of how decadent they are, but let me show you how easy they are to make:


Take a cake pan (9 x 13 is a good size for a group) and grease it.

Preheat your oven to 350F. Place an open can of condensed milk in the oven so it will warm and liquefy. (You do not want it to caramelize, so don’t forget about it!)

Mix together a graham wafer crust: 1-1/2 cups graham crumbs, 1/2 cup brown sugar, 1/4 cup flour, 1/2 cup melted butter

Pat the crust into the bottom of the pan and then sprinkle a layer of each of the following: shredded unsweetened coconut, nuts of your choice, chocolate chips

Remove the condensed milk from the oven carefully. Over the layered goodies in the pan, drizzle half of the warmed condensed milk. Then repeat the layering and the drizzling.

Bake for approx. 25 minutes or until top turns golden brown. Remove and cool on a wire rack. Cut into squares and serve!

After all this food, the only thing left to do is sit outside and enjoy the sunset. Life is too short not to make the most of the moment. Just remember to wear your sunscreen.

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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