SPARQ Soapstone Griddle Review

This week I was given the opportunity to do a review on the Soapstone Griddle by SPARQ USA. Which I was pretty intrigue in doing this review since I have never heard of the Soapstone Griddle before and I was very anxious in try this griddle and writing this review.  Well two days ago I receive the griddle in the mail and let me tell you they took great care in the packing the griddle so no damage would incur during transit.

The SPARQ Griddle is made of Soapstone and is pretty heavy in weight and is extremely well built. Just looking at this griddle you can tell lots of care was taken in manufacturing and its designed.  What is really nice about this griddle it can be used on any BBQ, Oven, and cook top stoves!

Here's  some very impressive features this Soapstone griddles has:

1. It is rated to 1200 degrees Fahrenheit which is very impressive which means you will not have to worry about the Soapstone cracking on your BBQ;

2. It has grooves on one side of the stone which can be used for grilling meat, fish, etc...

3. The grooves design on the SPARQ griddles are self basting creating a non-stick surface, and gets rid of non wanted fats;

4. The soap stone retains heat extremely well and has even heat cooking area which is actually pretty amazing;

5. Using the SPARQ griddle you will not have to worry about any flare ups;

6.  This stone is actually pretty energy efficient and will save you money on propane or charcoal. What is really impressive is that you can actually bring the stone up to desired cooking temperature on the BBQ and ounce the temperature is reached you can turn off the BBQ and the Stone will stay warm long enough to cook your steaks on it. It actually retains the heat very well and for a long period of time! (It took 38 minutes before the stone actually started to cool off!!) Another energy saving point about this griddle is that when you open the lid on your BBQ the temp will be restored a lot quicker in your pit due to the Soapstone ability to retain heat.

7. You can actually warm up the SPARQ griddle to desired temperature on your BBQ or stove and place the heated stone on a grill on your table to keep your food warm. But ensure that you actually use very well insulated glove or pot holders to do this task and handle with care since this tone is actually quite heavy;

8. It is actually non-stick after being seasoned which we will talk about later in this review;

9. You can sear steaks at very high temperature using this griddle and it will also produce nice sear marks;

10. The other side of the griddle is flat surface which you can use to cook pancakes, pizza, eggs, etc...

11. You will also notice that food cooks allot faster on this griddle;

12. Another very cool feature is that you can put this stone in the freezer and use it as a cold serving tray for sushi or raw meats;

13. It can also be used as a cutting board on the flat side of the griddle.

14. the Soapstone griddle contains no Teflon or other Dangerous Chemicals and will not rust like other griddles.

15. Soapstone is inert to acids, chemicals and obviously, heat.

The only issues that I found using this Soapstone griddle was its heavy weight and the process of seasoning the griddle which took half a day to get done but don't let that fool you!

Here's how you get the SPARQ griddle seasoned:

Step 1

Scrub your Griddle with soap and water then dry.

Step 2

Bake the SPARQ griddle in the oven at 250 degrees Fahrenheit for 20 minutes.

Step 3

Turn off the oven and let the griddle cool down for 4 hours in the oven.

Step 4

Bake the SPARQ griddle in the oven again at 250 degrees Fahrenheit for 30 minutes.

Step 5

Turn off the oven and let the griddle cool down for 2 hours in the oven.

Step 6

Apply a thin coat of good quality olive oil and bake for another 30 minutes at 350 degrees Fahrenheit.

Now your griddle is ready for some action on your BBQ!

After using the griddle for a few cooks I highly recommended you to use a laser thermometer to check the stone for proper cooking temperature. In doing this it will prevent you from burning your food accidently due to your stone being actually warmer then you tough it was! This is what actually happened to me on the first cook using it:). What I really liked about cooking with the Soapstone griddle was its uniform heat distribution, that its naturally non porous, odorless and tasteless, and will not alter the taste of your food in any way or shape.

I found the food to cook a lot faster and evenly using this griddle! Hamburgers actually cooks all the way through without burning them which is very helpful for the novice BBQer. What I really didn't like is the actual weight of the stone when handling it which is minor. I haven't tested this griddle on a pellet BBQ but have been told by a few source that this griddle work extremely well on it. I was quite surprise to see that the Soapstone griddle actually work a lot better than cast iron griddle. I made breakfast using the flat side of the griddle and let me tell you it made the perfect golden pancakes every time and my kids were in heaven.

Cleaning of the SPARQ Soapstone Griddle:

They are pretty easy to clean, dish soap and warm water can be used to wash the stone. For tuff grime you can use a scrubby or a SKRAPR from TheSkrapr.

Conclusion

The SPARQ Soapstone griddle was very impressive, versatile and fun to use on my BBQ.  I really liked the fact that it actually save you money on propane and charcoal, its ability to retain heat for long period of time, its uniform heat distribution and its versatility. What is also a nice feature is that it can be used has a cutting board when not used for cooking. The griddle is actually non-stick after being seasoned but it's always a good practice to apply a light coat of good quality Olive oil before each cook. What is also really nice is that on a rainy day you can grill inside your house or apartment on your own stove!

The stone is quite heavy in weigh so extra care handling the stone is recommended. Also ensure you use well insulated gloves or pot holders while handling the griddle when hot! Over all the SPARQ Soapstone griddle is highly recommended and it will definitely impress you!

You can find more info on them on there website: SPARQ USA

Where to buy: SPARQ USA STORE

Contact info:

SPARQ USA
901 S. Jason St
Unit B
Denver, CO. 80223

Phone:
303-800-6591

Happy Grilling!

Stay tune for more great reviews, recipes and tips!

Home made Sugar Pie on the BBQ!

My kids were in the mood for a sugar pie so I decided to make one with them and cook it on the BBQ. Sugar pie's is a French Canadian desert tradition. These are pretty easy to make but the crust can be a little tricky to make. Well let's get cooking!

Pie Dough

Ingredients

·        2 cups all-purpose flour

·        1 teaspoon white sugar

·        1 teaspoon baking powder

·        1/4 teaspoon salt

·        1 cup lard or 1 cup shortening

·        1/3 cup cold water

·        1 egg yolk

·        1 teaspoon vanilla extract

·        1 teaspoon distilled white vinegar

Directions:

1.    In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.

2.    In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow the dough to rest 15 minutes before you put it in the refrigerator for an hour. After the dough is chilled rolled and shaped it for your pie bowl!

Getting ready to roll dough!

Pie crust ready for filling!

Sugar Pie Filling

Ingredients

·        1 cup light brown sugar

·        2 tablespoons flour

·        1/3 cup Heavy cream (whipping)

Directions:

1.    Preheat BBQ for indirect cooking at a temp of 350 degree Fahrenheit.

2.    Mixes sugars and flour well.

3.    Spread the sugar mixture evenly in the pie shell.

4.    Pour the cream over the sugar and place pie in the BBQ  and cook it indirect for 35-40 minutes or until golden.

Heavy cream added on top of pie!

The top crust installed and made by my daughter and son!

Pie ready to cook indirect!

5.    Serve the pie warm from the BBQ. You can use vanilla ice cream as a topping or wip cream!

Enjoy and bon appétit!

Rosted Onions and Mushroom Burger on the BBQ!

Today I decided to do some onion and mushroom burgers! These burgers are pretty tasty and easy to do! So let's get cooking!

Ingredients

·       1 tsp Cattle Boyz Pepper blend

·       1 tsp Club House roasted garlic & peppers

·       1lbs grounds beef

·       1.5 tbsp Worchester sauce

·       3 tbsp bread crumbs

·       1 tsp kosher salt

·       1 onion diced

·       minced garlic

·       1 tbsp water

·       1 can sliced mushrooms

·       Bone Suckin' Sweet Heat Mustard

Directions

1. In large bowl need and mixed the Pepper, kosher salt, Worshester sauce, roasted garlic & pepper, diced onion to taste and bread crumbs.

2. Shape in burger patties and sprinkle a light coat of kosher salt on top of burger patties.

3. In a foil packet put dice onions, minced garlic, a sprinkle of pepper, a sprinkle of garlic and pepper, mushroom, 1 tbsp butter and 1 tbsp water.

4. Put burger patties in fridge and pre-heat BBQ to 450 degrees F.

5. Ounce BBQ is pre-heated place foil packet on grill and the burger patties and cook till the burger internal temp reaches 160 degrees F. the last couple minutes of cook is the perfect time to grill the buns coated with a light coat of butter!

When ready dress the burger with mayo, Bone Suckin' Sweet Hot Mustard, roasted mushroom & onions, cheese, ketchup, salad and relish!

If you don't have the Bone Suckin' Mustard you can use the regular mustard. I personally love using the Bone Suckin' Sweet Heat Mustard due to the nice little zing and flavor it adds to the burger!

Info on Bone Suckin' Sweet Heat Mustard from there website:

"Brown sugar, molasses, paprika & jalapenos make Bone Suckin' Sweet Hot Mustard so good you'll want to eat it with a spoon. It is a medium heat. There is just enough heat to give it an irresistible flavor, but it is not a fire engine hot by any standards.

Ingredients:
Distilled Vinegar, Water, #1 Grade Mustard Seed, Brown Sugar, Molasses, Jalapeno Peppers, Cornstarch, Turmeric, Paprika, Spices, Garlic Powder & Natural Flavor. No MSG!

Nutritional Information:
Serving Size 1 tbsp., Servings Per Container 24, Calories 25, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 95mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 4g, Protein 0g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%

Additional Information: All natural, no preservatives, gluten free, certified kosher, and pareve."

Bonne Appétit!

Stay tune for the Sparq Soapstone Griddle review within the next week or so! Yes you heard it right a griddle made of Soapstone!

Home made Pizza Dough Recipe

Here's a wicked good pizza dough recipe a good friend of mine gave me. I though I would share it with everyone since I was tottaly impress with the results from it. Nothing is better then home made pizza cook on a pizza stone or on bricks on the BBQ!

INGREDIENTS:

·       2  1/4 TSP active dry yeast

·       1/2  TSP brown sugar

·       1 1/2 cups warm water (110 degrees F)

·       1 TSP salt

·       2 TBSP olive oil

·       3 1/3 cups all-purpose flour

·       Optional: 1/2 TSP Italian seasoning

DIRECTIONS:

1.        In a large bowl or in stand mixture bowl, dissolve yeast and brown Sugar in warm (110 degrees F) water. Let stand until creamy, about 10 minutes.

2.        Stir the salt and oil and optional ingredients into the yeast solution.

3.        Mix in 2 1/2 cups of the flour and start kneading or use a dough hook using the stand mixture.

4.        Add some more floor and knead until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take approximately 1 hour (you can rise it in your oven with the oven light on which will be the perfect heat for rising it). Punch down the dough, and form into a tight ball (you can make two balls if you like tin crust pizza). Make sure to let the dough relax for a minute or two before rolling out.

5.        Cover with your favourite sauce and toppings.

Here's a video from the BBQ Pitboy's that shows you how to cook pizza on bricks like the good old days instead of a pizza stone!

Enjoy and happy Grilling!

Bone Suckin' Chicken Wings on the grill!

Well today I decided to make some chicken wings on my Kamado Joe grill. I decided to make them using the Bone Suckin' Sauce Poultry Seasoning & Rub and finish them off with a generous coating of Bone Suckin' Sauce thicker version.  Making chicken wing on any type of BBQ is pretty easy.

You can basically cook them direct or indirect which is usually a personal preference.  I like using the indirect method due to the fact that it prevents flare ups and easier to keep and maintain a constant temp. But when it comes to saucing the wings at the end I like doing it direct to get the nice grill marks on them with a little bit of charring. The best thing is to experiment with both methods and find which one your more comfortable with.

Lots of folks where asking me how to cook indirect on a propane BBQ. Well its actually pretty easy to do. All you have to do is light one of you burners on one side and leave the other one on the other side off. Bring internal BBQ to desired temp them place your meat on the side of the grill were the burner is off and it's that easy!

If you like your BBQ toys like me you can cook them semi-indirect using Grillgrates which I think is the best for cooking wings, delicate fish, steaks, etc... These Grillgrates also give you the perfect grill marks every time. Well enough with this and let's get cooking!

Ingredients

·       Bone Suckin' Sauce poultry Seasoning & Rub

·       Bone Suckin' Sauce thicker version

·       24 Split chicken wings

Directions

1. Place your wings in a large Bowl and seasoned them well with the •   Bone Suckin' Sauce poultry Seasoning & Rub and place them in refrigerator for 2 hours;

2. Pre-Heat your BBQ to 275 degrees Fahrenheit and set it up for indirect cooking;

3. Oil your grill and place your wings on the grill and cook at 275 Degrees Fahrenheit for 45-55 minutes or until you reach internal temp of 165 Degrees Fahrenheit. It is also good idea to flip your wings every 15 minutes. For the last few minutes of the cook I apply the sauce.

Enjoy and Bon Appétit!

Pocket foil roasted potatoes and carrots

Well today I decided to cook something a little different on my BBQ. So I decided to do some pocket foil roasted potatoes and carrots. These are pretty delicious and goes very well with steaks on the old BBQ! Well let's get cooking! These can be cook on any BBQ type!

Ingredients

·       4 large potatoes sliced like potato chips

·       5 Large Carrots diced

·       Club House seasoned salt

·       Club House roasted garlic & peppers

·       Cattle Boyz pepper blend

·       4 tsp butter

·       1 tbsp water

Directions

1. Preheat your BBQ to 375 degrees Fahrenheit;

2. Place a large sheet of heavy duty foil on counter or table;

3. Place a layer of sliced potatoes in the middle then seasoned them with Club House seasoned salt, Club House roasted garlic & peppers, and Cattle Boyz pepper blend;

4. Now place a layer of diced carrots on top then seasoned them with Club House seasoned salt, Club House roasted garlic & peppers, and Cattle Boyz pepper blend;

5. Place a nother layer of sliced potatoes in the middle then seasoned it with Club House seasoned salt, Club House roasted garlic & peppers, and Cattle Boyz pepper blend;

6. Keep repeating step three to five till you run out of potatoes and carrots;

7. Now put some 4 tsp of butter on top of the potatoes and carotts;

8. Wrap the foil into a packet and add 1 tbsp of water before sealing the packet.

9. Now cook on the BBQ at 375 degrees Fahrenheit for 40-50 minutes and flip the packet in the middle of the cook! 

Note: when opening the foil packet there will hot steam escaping so open with caution!!

Enjoy and bon appetit!

Stay tune for more great recipes and reviews. 

Sorry guys that I didn't post much in past few weeks I got a back injury that has been bothering me lots and cooldn't do much. I am finally starting to get better and plan to be back in full business within a month!

Organo proven to reduces the risk of cancer compounds and harfull E-colie in meats in recent study!

Well folks it looks like its a proven fact that using oregano on meats before grilling can reduce cancer causing compounds and reduce the risk of harfull E-colie! This is good news for us BBQ lovers! Also thanks to Brad Barrett from Grillgrates for sharing this article!

Source of the following article: http://www.azcc.arizona.edu/node/3169

By Shelley Littin
University Communications
December 15, 2010

Adding oregano to meat before grilling could reduce the formation of potentially cancer-causing compounds by up to 78 percent, University of Arizona researchers have found. The spice also helps inactivate harmful E. coli O157:H7 in the meat.

Research conducted by UA microbiologist Sadhana Ravishankar has shown that a compound in oregano reduces the formation of heterocyclic amines, the potentially cancer-causing culprits that can form in grilled meat.

"We are preventing the formation of potentially carcinogenic compounds in the grilled meat itself, so people can eat safer grilled meat," said Ravishankar, an assistant professor in the UA's department of veterinary science and microbiology in the College of Agriculture and Life Sciences.

Her study was published in the Journal of Agricultural and Food Chemistry.

Heterocyclic amines form in grilled, charbroiled or fried meat in two essential steps. First, a raw juicy hamburger is slapped on the grill. As the meat heats up, amino acids and glucose in the meat react with each other to create molecules known as intermediates. Next, these intermediates react with creatinine, a molecule that is present in muscle. The result is heterocyclic amines.

Once the nice and crispy hamburger is eaten, the heterocyclic amines potentially could lead to cell malfunction. Several epidemiological studies have shown a possible correlation between the consumption of well-done meats and different types of cancers in humans.

So maybe people can live without that extra crispy texture on their meat. Unfortunately that strategy has a pitfall too: There are established standards for cooking ground beef in order to eliminate harmful E. coli bacteria in the vast majority of commercial meat. Restaurants often recommend well-done meat to minimize the potential for foodborne illness.

"The ground beef patty has to be heated to a temperature of 71 degrees Celsius to kill E. coli bacteria," said Ravishankar. "When they say 71 degrees, that means the cold spot at the geometric center of the ground beef patty. What happens is when you're grilling or broiling or frying, it takes longer for the geometric center to reach 71 degrees while the periphery of the meat has already reached that ahead of time and the temperature continues to rise. The higher the temperature, the more the formation of heterocyclic amines."

So it's E. coli on one hand, and potential carcinogens on the other. Not the best of choices. Luckily, a plant compound found in oregano may be a solution to both problems.

"We added the active ingredient of oregano oil, called carvacrol, to the meat. Then we grilled the meat, and we were able to reduce the formation of these compounds," said Ravishankar. 

"Carvacrol has anti-oxidative properties, so we are thinking that it binds to or reacts with some of the intermediates and prevents them from forming the heterocyclic amines. The mechanism is not clear yet."

Carvacrol also has antimicrobial properties that inactivate E. coli: a membrane-active compound, it breaks the chain of fatty acids that makes up the outer membrane of an E. coli cell, causing the cell to leak its contents.

"We are also hoping that by using these compounds we can reduce the temperature of heating to inactivate E. coli," said Ravishankar. "If you reduce the temperature of heating, you can reduce the formation of heterocyclic amines automatically."

Collaborating with Mendel Friedman at the U.S. Department of Agriculture's Agricultural Research Service Western Regional Research Center in Albany, Calif., Ravishankar is currently testing other anti-oxidative and antimicrobial plant compounds and extracts to find out if they have similar effects as carvacrol on grilled meat.

To prevent compromising the meat flavor and taste, Ravishankar's lab is testing different combinations of plant compounds. "We plan on evaluating different combinations in such a way that you reduce the heterocyclic amines, inactivate E. coli, and at the same time you keep the flavor of the ground beef palatable," said Ravishankar.

In the future, Ravishankar would like to test the effects in animal studies designed to find out whether consumption of meat containing plant compounds helps protect against both infection and cancer.

Meanwhile, Ravishankar's research has shown for the first time a way to simultaneously inactivate harmful E. coli and reduce the formation of potentially carcinogenic compounds in grilled meat itself, hopefully saving us from a future filled with medium-rare food.

This research is funded by a grant from the American Cancer Societythrough the Arizona Cancer Center.


Its also know to kill and/or reduce the effect of prostate cancer info can be found here:
oregano-could-help-prevent-prostate-cancer