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Cirelli Marketplace invites local residents to Annual BBQ Bonanza June 6th from 12 noon ? 6 pm

July 20, 2010 By

DATELINE: MIDDLEBOROUGH, MA… Cirelli Marketplace will be the place to be on Saturday, June 6th as Cirelli’s kicks off the summer with their annual BBQ Bonanza from 12 noon – 6 pm at 30 Commerce Boulevard in Middleborough, MA. Cirelli’s BBQ Bonanza is part of its ongoing good neighbor policy, saluting the residents of Middleborough and surrounding communities, and thanking them for their continued support.

An entertaining and FREE outdoor community event that is open to the public, Cirelli’s BBQ Bonanza is a delicious day out for the whole family. Attendees will be able to partake of scrumptious summer barbeque and picnic foods including sausage, hot dogs, hamburgers, steak tips and other grilled delights provided by a variety of Cirelli vendors.

Music will add to the festivities, along with Cirelli’s Classic Car and Hot Rod Car Show. The Cirelli Car Show, which runs from 2 pm to 6 pm every Saturday throughout the summer, will start at noon that day, with a dynamite display of cars of all vintages. Kids will also enjoy many fun activities including face painting, a moonwalk, and clowning around with a special guest clown.

In addition, local crafters will be offering their wares such as jams and jellies, craft items, specialty soaps and lotions, herbal products, and other hand made items. A number of local groups will also set up informational and interactive booths to let the community learn more about who they are and what they do. Representatives of the New England Home for Little Wanderers will be on hand as well as the Boy Scouts who will run a first aid station and will also demonstrate some of their hands-on skills such as knot tying.

Cirelli Marketplace Manager John Santos is looking forward to this year’s BBQ Bonanza, noting ”Last year’s event drew about 3,000 people and we’re expecting to top that this year with even more exciting activities scheduled for the whole family.”

To join in the fun at Cirelli Marketplace take Exit 6 off of Route 495 and follow Route 44 East to Middleborough, travel 3/4 the way around the rotary and take Route 18 North toward Bridgewater, then take the first right onto Commerce Boulevard, the entrance to Cirelli Marketplace is on the left. Regular Marketplace hours are Monday through Saturday from 7 am to 7 pm and Sunday from 10 am to 6 pm.

Cirelli Marketplace Now Offers Savage Products
With the recent acquisition of Savage & Company by Cirelli Foods, Cirelli Marketplace now offers the complete line of Savage’s fine ingredients, prized by New England’s professional baking community. This includes Artisan quality flours and grains, as well as hard to find spices, seeds, fruits, nuts and a broad selection of additional epicurean essentials.

Cirelli Marketplace customers will also be able to enjoy Fabbri’s internationally renowned line of fruit pastes, specialty toppings and syrups, as well as their exceptional line of ingredients for pastry, gelato, chocolate making, and baking, including Fabbri’s signature Amarena cherries.

From Humble Beginnings
Originally founded in Brockton over 60 years ago, Cirelli Marketplace, the retail division of Cirelli Foods, was originally referred to as Cirelli’s Cash & Carry. Today the 17,000 square foot Cirelli Marketplace provides customers with the opportunity to shop for name brand products at warehouse prices, with no membership fees.

Cirelli Marketplace, located at Cirelli Foods’ Middleborough facility, contains 4,000 on-shelf products, and provides access to any of the other 10,000 items in stock in their warehouse. The Marketplace is a state-of-the-art retail operation offering a wide selection of name brand foods, paper goods, beer and wine as well as a full selection of liquor.

Cirelli Marketplace is located at 30 Commerce Boulevard in Middleborough, MA, with close proximity to Interstate 495, and Routes 44 and 24. For additional information about Cirelli Marketplace please call 1-508-947-8211, email marketplace@cirelli.com, or visit www.cirelli.com.

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Barbecue Maintenance Tips from Rawgarden.co.uk

June 26, 2010 By

It’s a sad fact that in the UK our barbecues can spend more time under cover than in use, thanks to our unpredictable climate. Rawgarden.co.uk, the leading website from which to buy barbecues and garden furniture, has tips on how you can you ensure your barbecue is in tip-top condition no matter how long it has languished under cover.

The first thing to ensure is that your barbecue is kept clean all year-round. Too many people rely on the heat from the coals to burn off the residue of food and fat from the last time the barbecue was used – disgusting but true! Not only is this unhygienic and a potential hotbed for germs, but it’s also going to do no good for the long-term maintenance of your barbecue. Relying on the heat of the barbecue to burn off food remains does work, but only directly after you have used it to cook that food. Allowing it to cool and storing it away with the residue still on the grate will make it very difficult to remove by heat alone next time.

Clean the grates of charcoal barbecues as soon as the coals have died down, when the grate is still warm. Then you can use a brass grill brush to clear off any food remains before washing the grate with warm soapy water. The grates of gas barbecues should be brushed down in the same way, but as you will also need to brush down the flavouriser bars, you will need a long-handled barbecue brush to protect your hands from the heat as you clean. It’s best to put oil on the grill once it has heated up to avoid the food sticking to it in the first place.

Don’t forget to also clean the burner tubes of any residue, using a steel brush and only cleaning upwards and downwards. This will help the burners to maintain an even heat. The bottom tray of your barbecue collects the most grease so use a plastic scraper to clear the build-up each time it is used before washing it with warm soapy water. Work surfaces and warming racks should not be forgotten either; a fine steel wool scouring pad works wonders on warming racks but be careful not to scratch any porcelain areas on control panels, etc. Never use abrasive pads such as these on stainless steel areas as they are too harsh and will scratch the surface. Finally, wipe off any grease or marks from the body of the barbecue, not forgetting the inside of the lid and places that are hard to reach. Grease left on the body of the barbecue over time can damage the paintwork. Never use oven cleaner as this can also harm the paintwork. After each use, charcoal barbecues should always be emptied of ashes once they have cooled down, as the ash absorbs moisture which can cause the barbecue to rust.

Once you have ensured that your barbecue is completely clean for its next use, don’t spoil all of your careful maintenance by storing it improperly. Barbecues need to be kept away from any moist conditions at all if you are to avoid rust, so not only should you ensure that it is in a covered area (ideally a garage or shed) but also that it is in a weather cover. Rawgarden.co.uk features a range of garden furniture covers including barbecue weather covers, as well as barbecue cleaning equipment and barbecue accessories. Stock up on the right cleaning and maintenance equipment and follow this care guide and your barbecue will perform fantastically for years to come and at the drop of the hat – as soon as the sun comes out!

Rawgarden is not only the best place to buy bbqs and the accessories to keep them in great condition, but it is the premier online resource for everything you could want to make the most out of your outside space, from sun loungers and garden parasols to picnic tables and garden benches. To see the full range, visit www.rawgarden.co.uk.

Editor?s Note: Rawgarden is represented by the digital marketing specialists and SEO provider Jumping Spider Media. Please direct all press queries to Louise Byrne. Email: louise@jumpingspidermedia.co.uk or call: +44 (0)20 3070 1959 / +34 952 783 637.

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The Basics of BBQ Grilling – From Start to Finish

May 9, 2010 By

Learn How to Grill Food the Right Way

What sets grilled food apart from every other kind of cooking is the deep, seared flavors and wonderful aroma you create in the grilling
process.

When food is placed directly over a hot cooking grate, it develops multiple layers of great tastes and beautiful grill marks. Juices drip through the grate and into the heat source of the grill, adding an irresistible aroma to the food. Grilling over direct heat allows you to caramelize the sauces on the surface of the food.

If you are considering using a commercial barbecue sauce, keep in mind that most of these sauces contain sugar or other sweetener, which will have a tendency to burn over the intense heat of a grill. It is best to wait about fifteen minutes or less before the food is done before adding barbecue sauce. It will then turn into a sweet and delicious glaze, instead of a charred and bitter coating.

You can give your grilled foods a bolder smokiness by using wood chips or wood chunks. Soak them in water for at least thirty minutes, and then add them to the grill. Some gas grills come with smoker boxes that sit between the cooking burners. These get so hot that the wood will smolder instead of just burn up.

When using a charcoal grill, all you have to do is drop the wood over the hot coals. A good technique is to use wood chunks or chips in combination with indirect heat. In other words, the food sits in the middle of the cooking grate, while the heat is either side of the food. This allows you to cook larger cuts of meat very slowly, giving the smoke time to penetrate the meat.

10 tips to great grilling success:

1. Always buy the best meats. A poor cut of meat can never be saved by  even the best grilling techniques.

2. Be as organized as possible. Always have your food, sauces and equipment by the bbq grill when you are ready to start cooking.

3. Allow your meats to sit at room temperature for about thirty minutes before grilling.

4. Try experimenting with different kinds of woods for different kinds of tastes.

5. Always make sure you have enough fuel or charcoal before starting.

6. Use a chimney starter to start charcoal fires. If you choose to use charcoal lighter fluid, allow the fluid to soak into the coals for about 10 minutes before starting the fire. This allows the coals to start slowly and burn off the bitter fluid.

7. Cut down on flareups and burned meat by keeping a clean spray bottle filled with water handy. When flames start to rise, spray a little water on them to keep them down. Try using apple juice instead of water to add some extra flavor.

8. Never stab your meat with a fork or knife after the grilling starts. The juices will flow right out of the meat. Use tongs to turn the meat.

9. When using indirect heat methods, keep the bbq grill covered most of the time. Opening the grill will cause you to lose heat rapidly.

10. After cooking, let the meat rest for a few minutes. The juices will redistribute through the meat, and not run out onto the plate.

Over time, these bbq techniques will will become second-natured to you. You will be organized, efficient, and cooking great bbq grill foods for years to come. The only thing that will change from each grilling experience will be the food.

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living.
TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

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How to keep BBQ tri tip from shrinking + swelling up?

May 8, 2010 By

I’ve just learned how great tri tip tastes on the grill. The meat is tender and cooked perfectly. However, is there a way I can keep the tri tip from shrinking and plumping/swelling? I thought about pressing it down a couple of times during cooking – but that would cause a lot of the juices to drain out. Any ideas? Thanks!

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They Were Smokin’: Championship Bbq Tips And Techniques From Two Time Memphis In May World Champions

March 30, 2010 By

Product Description
Billy Bob Billy has been involved in competitive BBQ for almost three decades. As a competitor with three-time Memphis in May Champions in Whole Hog and two-time Grand Champions, the Holy Smokers Too. He has served as a judge and instructor of Competition BBQ Cooking Classes at the University of Tennessee since 2002. Over 500 students have completed his class. His cookbook titled “They Were Smokin” serves as both a traditional cookbook and an in-depth t… More >>

They Were Smokin’: Championship Bbq Tips And Techniques From Two Time Memphis In May World Champions

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Book Review – Bbq Secrets From A Legendary Barbecue Joint By Bob Gibson

March 18, 2010 By

Bob Gibson’s “BBQ Secrets” is so much more than you might expect, going beyond smoked meats, rubs, marinades, and glazes, and sides of beans, potatoes, and coleslaw (and those delicious recipes are all included along with the whole pig roast for the purist).

Keep turning the page and you’ll be treated to a wealth of appetizers or sides like Scallops with Burnt Ends; Grilled Fruit Skewers with Spicy Maple Cumin and Stuffed Red Bell Peppers with Maple Baked Beans.

The author’s attention to detail in the instruction of the most closely guarded secrets of the “Southern old guard” grill masters is what sets this book apart from any other BBQ Secrets book out there, and the many featured recipes range from meats to veggies to desserts.

Big Bob’s methodology has changed the way that we cook outdoors and it has given us a skill set that we can use to both look after our family and friends with great tasting BBQ, and and proudly pass this knowledge on to our grandchildren.

The “Getting Started” chapter which explores the creation of BBQ rubs and grilling strategies is, by itself, quite invaluable.

While almost every BBQ book available has a section on rubs, most of these books simply throw a few recipes out there in a vain attempt to copy and emulate.

What makes this chapter different is the breakdown of components in a rub with recommendations for  customization, and if that’s not enough, the charcoal placement strategies for cooking longer, or cooler opened really opened my eyes.

And I’ve been grilling for more than 15 years.

If you are from the foothills of northern Alabama and have ever visited Big Bob’s (in the 80 years of its existence) then this book is a “must have.”

The techniques and recipes in Bob’s BBQ Secrets are a bonus for novice to intermediate cooks, and Lilly’s engaging storytelling and method of writing will keep you turning page after page with keen interest until the end.

Any barbecue enthusiast out there will definitely benefit from having this superb BBQ book in their collection.

Find out how BBQ Pro’s like Bob Gibson win competitions time after time by reading his Competition BBQ Secrets.

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Design Ideas For Outdoor Kitchens From ChooseOutdoorKitchens.com

March 15, 2010 By

If you’re planning to build an outdoor kitchen, it’s a good idea to know the options available to homeowners. The type of outdoor kitchen you build depends on your budget, and your vision for the space.

High-end outdoor kitchens work well for big budgets. This type of kitchen includes all the amenities you expect in an indoor kitchen – and even more. Some features may include a full size gas stove, built in grill, refrigerator, sink, and a fire pit.

With the right space and kitchen design, almost any home can add an outdoor kitchen. Just keep in mind that power, gas, and water lines will have to be extended from the home, so hiring a contractor is a must.

A high-end outdoor kitchen requires the skills and experience of a professional designer as well. This is important to get the supply lines located, and ensure everything goes smoothly during the construction process. Like building an indoor kitchen, designing an outdoor kitchen is not an easy task.

Mid-range kitchens fit into the budgets of most homeowners. This type of kitchen doesn’t include all the amenities found in high-end outdoor kitchens, but can provide just as much outdoor enjoyment with friends and family.

Mid-range outdoor kitchens tend to focus on the purchase of a high quality gas grill. If you decide to buy a good gas grill instead of a permanent gas stove, you can save money on the installation of gas and electric lines. High quality grills come at reasonable prices compared to permanent outdoor stoves.

An outdoor kitchen has to stay intact in rain, sleet, and snow to ensure it lasts for years. Many kitchen designs also include pergolas or other types of roofs to keep guests safe from the sun and rain. In the end, the features you select will depend on a variety of different factors.

A website like ChooseOutdoorKitchens.com is a good place to start if you’re looking for outdoor kitchen equipment. They take a consultative approach to online sales, encouraging customers to call for help with anything, including installation advice, service questions, and more. The company sells high quality products to discerning consumers.

Bill Walker is a freelance writer who has been writing articles about kitchen design and grilling equipment for several years. He has written hundreds of articles on a variety of subjects, including numerous articles on outdoor kitchens, bbq islands and outdoor grilling techniques.

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Choosing From All the Outdoor Bbq Grills Available to You!

February 11, 2010 By

Thinking of cooking outdoors but you are unsure of the many different outdoor bbq grills that are available on the market? There is no need to get all tense or overwhelmed. We can guide you through the many options that are available on the market. Then you can decide what is best for your family or situation.

Prices for outdoor bbq grills vary quite a lot and you could end spending a large sum of your well earn cash. Set yourself a budget before going out and shopping for a new bbq grill. Your excitement and enthusiasm can dull your senses when shopping for your new outdoor bbq grill and before you know what’s happened you have spent or you are looking at a grill that costs thousands of dollars. So be strong and stay within your budget.

Now decide whether the outdoor grill is for yourself and your family that will enjoy the odd meal outdoors, or will you be entertaining large groups of family and friends! There are some outdoor bbq grills on the market that suit two people and some outdoor grills that literally have hundreds of square inches of cooking space. You really need to decide beforehand the needs and requirements of your outdoor bbq grill.

If you rarely entertain and are just looking to enjoy an occasional picnic or meal outside, then you don’t need the largest and fanciest model of outdoor grills. On the other hand, it’s going to be tough to cook a meal for several people on a tabletop model that is really meant for just one or two.

Which do we choose; the charcoal or the gas outdoor bbq grills? This is not an easy question. The traditionalist will insist that charcoal gives the food a better taste or flavor. The dripping that comes of the meat mixes with the charcoal to create a more flavorful smoke that adds flavor to the meat while it cooks. If you are looking for outdoor charcoal bbq grills there are plenty on the market to choose from.

However, on the other hand propane is considered safer to deal with than charcoal. With just a press or touch of a button ignites outdoor bbq grills that use propane. No need for the lighter fluid and matches. Propane can be controlled more easily than charcoal. There is less of a chance with flare-ups with propane unlike charcoal grills when the juice from the meat drips down in a charcoal grill.

Despite of the type of outdoor bbq grills you may be considering to purchase, the important factor is learning how to use your new bbq grill. So please read the manufacturer’s instructions. Now go out and try some new recipes.

Some tips and ideas on outdoor bbq grills also we have many other articles on great outdoor bbqs.

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BBQ Tips: How to host the perfect BBQ from Giftlab.co.uk

February 10, 2010 By

Here in the UK the sun pops out from behind a cloud for five minutes and everyone’s changing into their shorts and t-shirts (while the Prof just takes all his clothes off so he’s naked under his lab coat – it isn’t a pretty sight). It’s no surprise then, that after a week of constant sunshine, BBQ season has officially begun. As you know, here at giftlab.co.uk we like to make ourselves useful so with the first whiffs of a BBQ (We smelt the first one on Mother’s Day… can anyone beat that? Comment below if you can and you might win a prize!) we were already leafing through cook books, searching the web, and trying out our own styles of cooking so that we could give you our Top Ten Tips on how to host the perfect BBQ and a range of recipes guaranteed to win over your guests. So, without further ado here’s how you can impress all your friends and family with your outdoor cooking skills:

Cooking:

Marinate the meat overnight and remember to baste it during the last 5-10 minutes of grilling. Season the grill with olive oil and rosemary before you start cooking – it adds a little extra that will leave everyone saying “mmmm… how did you get that flavour?” When using wooden skewers always soak well in water before use – obviously we would advise doing away with the wooden skewers and cooking everything on our BBQ sword. If you want the meat to cook through quickly, bring it to room temperature before you place it on the grill. Not only does it speed up the cooking time but it will also drain the fat better. For a little extra flavour add a powdered spice to your meat (make some without though – remember, not everyone likes spicy food) Light the BBQ well in advance (follow manufacturer’s instructions) before you plan to start cooking – make sure you use enough charcoal, and wait until it is glowing red (with a powdery grey surface) before you start cooking. Cooking in a windy area could prolong the cooking time so make sure you pick a sheltered spot before you light the BBQ (obviously don’t light the BBQ and then decide to move it – this is dangerous.) Always keep a bucket of water by you in case of an emergency. If your BBQ is a spontaneous one and it’s getting dark, make sure you have enough light to see what you’re doing. You don’t want to end up with burnt sausages and you certainly don’t want to start a fire. Don’t be lazy – a clean grill not only cooks better but it won’t leave a disgusting taste on the food.

Food tips:

For the veggies (and veggies who eat fish!):

Monkfish barbecues really well – it is just meaty enough to hold together well. Why not try Monkfish kebabs on rosemary skewers with ciabatta and pancetta – a giftlab favourite! Salmon and tuna also go really well on the BBQ, but otherwise you would probably need to look at a whole fish (possibly in foil!) like sea bass or trout if you want to cook fish on your BBQ. Try par boiling baby new potatoes then making a bag out of some tin foil add olive oil, seasoning and some fresh rosemary and pop them on the BBQ. You can use the same technique for most veggies but if you are cooking asparagus like that try to make sure to keep them flat so they all cook evenly. With Butternut squash you will need to quarter it and scoop out the seeds then wrap in foil. (Timing these veggies is really quite difficult; as it will depend on the size of the veg and the temperature of the barbecue but normally they’ll take about the same time as they would in an oven.) Buy a corn on the cob and barbecue it with the husks on. Then when it is about done use some oven gloves and pull the husks off – you will probably need a pair of scissors to make sure you have them completely off otherwise they will catch light. Another giftlab favourite.

For the carnivores:

To make a good pork chop try this recipe: crush some garlic cloves, mix with some grated stem ginger, some ground cumin, ground coriander seeds and chilli powder. Then add just enough sesame oil and dark soy to make it all sticky and gooey. Brush this onto the chops and throw them on the BBQ. Then use the BBQ Sword to hold them over the BBQ with the fat down so it crisps up nicely like instant crackling! To cook the perfect chicken take it off the bone and lie it on a chopping board, cover it with cling film and bash it with a meat mallet or rolling pin until it’s half a cm thick all over. (It’s important it’s the same thickness so it cooks at the same speed throughout). Crush a garlic clove and mix with a teaspoon of paprika, a teaspoon of grainy mustard and a teaspoon of honey. Smother this mix over both sides of the chicken – but not so much that it drips – and chuck it straight on the barbie. With the chicken so thin it will cook quickly and safely. You can make a sauce using the remainder of the paprika/mustard mixture – just heat it gently in a pan with either some plain Greek yoghurt or some double cream. Yummy. Steak is one of the best cuts of meat to barbecue. Just score it on one side with some ground black pepper and brushed with olive oil to stop it sticking. It is quite difficult to go wrong with cooking a steak on the BBQ but a common mistake is to turn it too often. Ideally you should only turn the steak once. For burgers mix the spices (salt, pepper etc) and add them into the patties making sure they’re around ¾ inch thick. Make sure you use ground beef that has at least 20% fat as you need that for the juices. Make an indentation in the centre of the burger to eliminate the “plumping” in the middle then throw them on the BBQ.

A nice side salad:

Bean salad: Get some cans of mixed beans from the supermarket, rinse them thoroughly and add some canned sweetcorn, chopped spring onions and red peppers along with a jar of salsa. This will go beautifully with the barbecued meats. Pasta Salad : Use coloured shapes mixed with peppers, apple, celery, grapes and a low-fat dressing of yogurt, curry powder and mango chutney. New Potatoes tossed with fresh mint and chives or jacket potatoes with a cottage cheese topping.

Sauces and Dips for the centre of the table:

45ml(3tbsp) Natural yogurt, 15ml(1tbsp) Curry paste, 5ml(1tsp) Lemon juice 432g can Crushed pineapple, 30ml(2tbsp) Chilli sauce, 2 crushed Garlic cloves 150ml red or white Wine, Chopped 30ml(2tbsp) Fresh Herbs, 15ml(1tbsp) Olive oil, Garlic cloves, 2, crushed

Finally – Safety:

Don’t leave the BBQ unattended. Ensure that the ‘chef’ wears an apron and washes hands before cooking and in between putting food on and taking it off the BBQ. Keep all raw and cooked food separate and keep it “wrapped and refrigerated”. Keep meat refrigerated for as long as possible before cooking – and put the oven on to keep them warm after cooking. Use separate BBQ utensils when handling raw and cooked food. Check sausages and burgers are cooked through, (juices should run clear). Steaks being ‘solid’ meat rather than minced or chopped are quite safe eaten when cooked to rare or medium. Make sure frozen meat is thoroughly thawed (unless otherwise stated) before cooking and do not refreeze once thawed.

Giftlab is a UK based retailer of cool gifts and gadgets. Our motto – Give Genius Gifts!

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