Wednesday, July 14, 2010

Summer Grilling Safety Tips and Cookbook Giveaway from Chef John Besh!

Here in Florida, we can fire up the grill all year round, but for many of you I know it’s a special treat to be enjoyed in the summer. I don’t know too many people who don’t like to grill because it’s easy and you can cook almost anything, from chicken and ribs, to burgers, to zucchini and corn-on-the-cob, to shish kebabs!

During the grilling season, the Propane Education & Research Council (PERC) is providing safety information, food preparation tips and great grilling recipes so that families can enjoy a fun barbecue. They’ve teamed up with award-winning chef, restaurateur, and cookbook author, John Besh, to share these terrific safety tips while using a propane grill:

• Read and follow all the grill manufacturer’s instructions before turning on and lighting the grill.

• Keep the top open when lighting a propane grill, and don’t close it until you are sure the grill is lit.

• Prohibit children from tampering with the cylinder or the grill.

• If you smell gas, and it is safe to do so, turn off the cylinder valve, turning it to the right (clockwise). If you are unable to turn off the valve, immediately leave the area and dial 911 or call your local fire department. Before you use the grill again, have a qualified service technician inspect your grill and cylinder.

• Remain near the grill while it is on. Do not leave a lit grill unattended.

When you’re finished using the grill, be sure to do the following:

• Disconnect and cover hose-end fittings with plastic bags or protective caps to keep the grill clean when it is not in use.

• Store propane cylinders outdoors in an upright (vertical) position.

• When refilling or replacing a propane cylinder, transport it in a secure, upright (vertical) position in a well-ventilated area in your vehicle, and take it home immediately.

• Consult a qualified service technician if you are having grill or propane cylinder problems.

More safe grilling tips can be found at www.usepropane.com.

And, remember, while children should not be allowed near the grill, they can get involved in the barbecue by helping you select the menu, wash vegetables, shuck corn, and mix up the marinade!

Click here to download a terrific recipe for John Besh’s Brick Grilled Chicken and Blackberry Barbeque Tortilla Wraps. John Besh has a fabulous book out called My New Orleans: The Cookbook. This is a huge, hardcover book of 200 of John Besh’s favorite recipes and stories from his hometown of New Orleans. Besides the delicious recipes, the extra details and gorgeous photography really make this book stand out. This would look beautiful on a coffee table or make a cherished gift for someone who loves to cook.


GIVEAWAY

Here’s your opportunity to win an AUTOGRAPHED copy of Chef John Besh’s hardcover book, My New Orleans: The Cookbook (a $45 value!). To enter, go to http://chefjohnbesh.com/ and leave a comment here with something unique you learned about John Besh. You must do this to enter the giveaway.

You can earn optional, additional entries by:

- Sharing a unique item you like to cook on the grill. Do you have a special marinade or grill a food that people don’t normally grill? Please leave a comment! (1 entry)

- Following Susan Heim on Parenting (@ParentingAuthor) on Twitter and tweeting about this giveaway. You may tweet this giveaway twice a day. (Please space them at least an hour apart.) Leave a separate comment with the URL of each tweet. (It’s easy to tweet this giveaway by using the Bookmark button at the bottom of this post. 1 entry per tweet.)

- Subscribing to Susan Heim on Parenting via email, RSS and/or Kindle (see sign-up options on left sidebar). Leave a comment for each subscription method. (1 entry for each subscription method for up to 3 entries)

- Following Susan Heim on Parenting through Google Friend Connect. Click on the “Follow” button on the left sidebar. Leave a comment. (1 entry)

- Putting a button for Susan Heim on Parenting on your blog (the code is in the upper right-hand column of this site) and/or a text link on your blog roll. Post a comment with your blog’s URL. (1 entry for button; 1 entry for text link)

- Posting this giveaway on your blog with a link to this page. Leave a comment with a direct link to the post. (3 entries; leave a separate comment for each)

One winner will be randomly selected from the qualified comments received by Sunday, August 1, 2010, at midnight ET. Please leave an email address on one of your comments if it’s not available on your Blogger profile. Winners must respond within 72 hours or another winner will be drawn. Contest is open only to US residents.

CONTEST CLOSED. Congratulations to the winner, Marci J!








DISCLOSURE: I was sent a copy of this book to pass along to a reader in a giveaway. No compensation was provided.

79 comments:

  1. I learned that this is his first cookbook.

    blackbearpie@aol.com

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  2. I don't know how unique it is, but sometimes I like to toast my sandwiches or bagels on the grill.

    blackbearpie@aol.com

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  3. Following with GFC

    blackbearpie@aol.com

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  4. I learned his restaurants represent his sounthern hertitage. I loved watching him on top chef (that isn't on his site, but I have been following this chef for awhile.)
    twoofakind12@yahoo.com

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  5. I love making bananas foster for a dessert on the grill.
    twoofakind12@yahoo.com

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  6. I am a gfc follower.
    debbie
    twoofakind12@yahoo.com

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  7. I am a email subscriber.
    twoofakind12@yahoo.com

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  8. I was aware of John's background and restaurants but I did not know about his line of vinagrettes and sauces. His food is great-I had an opportunity to eat at August.

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  9. Our staple for cooking steak on the grill is a seasoning called "steak dust" ... tiffypoot@aol.com

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  10. I learned that he was Restaurateur of the Year in 2008. ... tiffypoot@aol.com

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  11. Button on my blog tiffspixiedust.blogspot.com tiffypoot@aol.com

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  12. http://twitter.com/tiffypixie/status/18568857806 ...Tweet (tiffypixie) tiffypoot@aol.com

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  13. I subscribe by RSS in my feed reader - FeedDemon tiffypoot@aol.com

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  14. I subscribe by email tiffypoot@aol.com

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  15. I follow publicly on google connect-Tiffypixie tiffypoot@aol.com

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  16. I learned that John won a James Beard award in 2006 for Best Chef in the Southeast!!
    Thank you for the giveaway :)
    hurdler4eva(at)gmail(dot)com

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  17. I learned that John creates high quality ready-to-eat meals for distribution to thousands of emergency response teams and sustained strategic operations in the U.S. and around the world.
    joosbornenc@yahoo.com

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  18. I like to grill angel food cake slices with a hunk of milk or dark chocolate in between.
    joosbornenc@yahoo.com

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  19. Learned that he is former U.S. Marine.
    winit6@hotmail.com

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  20. Email subscriber of yours.
    winit6@hotmail.com

    ReplyDelete
  21. Follow you via Google Friend Connect as nightowl.
    winit6@hotmail.com

    ReplyDelete
  22. I learned that his restaurant Domenica celebrates the influence of Italian immigrants in New Orleans.

    honeybeez80@yahoo.com

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  23. I learned that he's a former US Marine. asthenight at gmail dot com

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  24. he's a former US Marine. gotta respect that!

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  25. i subscribe to your RSS feed via google reader

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  26. I learned John has partnered with Arkel International to provide meals to emergency responders all over the country.

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  27. He owns six acclaimed restaurants!
    Great cookbook giveaway...
    Many thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  28. I follow you via Twitter.
    "Tweet" ~ http://twitter.com/cmh512/status/19440160605.
    Many thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  29. I also am an email subscriber to your blog!
    Again...many thanks!
    Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  30. I follow your RSS feed via my Google
    Reader Page...Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  31. Also, I follow you via Google Friend Connect!
    Merci, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  32. Anonymous9:56 PM

    John Besh has appeared on TV shows "The Next Iron Chef" and "Top Chef Masters".

    sylvieanddudes@yahoo.com

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  33. I learned quite a lot about John; he's quite interesting. A former U.S. Marine, Besh is proud to have partnered with Baton Rouge-based emergency reconstruction specialists Arkel International, for which he creates high quality ready-to-eat meals for distribution to thousands of emergency response teams and sustained strategic operations in the U.S. and around the world; the novel initiative promotes the Gulf Coast’s food culture as it elevates the Louisiana economy. In recognition of such far-reaching contributions, the Louisiana Restaurant Association named him Restaurateur of the Year in 2008.

    bgcchs(at)yahoo(dot)com

    ReplyDelete
  34. GFC Follower.

    bgcchs(at)yahoo(dot)com

    ReplyDelete
  35. We grill artichoke hearts. I think that's pretty unique.

    bgcchs(at)yahoo(dot)com

    ReplyDelete
  36. "Daily Tweet!" #1
    http://twitter.com/cmh512/status/19525582839.
    Many thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  37. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/19542088608.
    Many thanks...Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  38. I learned that his restaurant Domenica celebrates the influence of Italian immigrants in New Orleans, serving authentic cuisine from the Italian countryside.
    june_spirit2628 at hotmail dot com

    ReplyDelete
  39. I grill jalopena peppers stuffed with crab cream cheese and wrapped in bacon
    june_spirit2628 at hotmail dot com

    ReplyDelete
  40. "Daily Tweet!" #1
    http://twitter.com/cmh512/status/19605820227.
    Many thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  41. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/19616731122.
    Merci beaucoup...Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  42. "Daily Tweet!" #1
    http://twitter.com/cmh512/status/19757779745.
    Many thanks to you...Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  43. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/19776049896.
    Thanks,Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  44. This is his first cookbook, that is what I learned.. And it looks good!

    ReplyDelete
  45. I learned that he is from Louisiana and really advocates eating domestic seafood especially after the oil spill.

    gr8kidsgr8fam at yahoo dot com

    ReplyDelete
  46. I follow.

    gr8kidsgr8fam at yahoo dot com

    ReplyDelete
  47. "Daily Tweet!" #1
    http://twitter.com/cmh512/status/19844190517.
    Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  48. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/19853355295.
    Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  49. crazyred61@yahoo.com
    I learned he has a restaurant called La Provence

    ReplyDelete
  50. I learned that he won the James Beard Award for Best Chef of the Southeast in 2006

    ReplyDelete
  51. I follow your blog via GFC

    ReplyDelete
  52. "Daily Tweet!"
    http://twitter.com/cmh512/status/19992895694.
    Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  53. Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food.

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  54. I love citrus marinated grilled eggplants

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  55. following you on twitter at rosidentevil
    http://twitter.com/rosidentevil/status/19994368951

    ReplyDelete
  56. Following publicly as Louis on Google Friends Connect

    ReplyDelete
  57. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/20004629790.
    Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  58. Anonymous4:54 PM

    John Besh is a former United States Marine!

    theyyyguy@yahoo.com

    ReplyDelete
  59. John Besh was named Food & Wine's Top 10 Best New Chefs in America.

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  60. I learned that Food & Wine named John one of the “Top 10 Best New Chefs in America”. Bravo! : )

    -Becky
    rebecca31604 at juno.com

    ReplyDelete
  61. I learned John Besh has 6 restaurants in New Orleans

    nblexp at gmail dot com

    ReplyDelete
  62. i learned he was restauranteur of the year 2008

    chromiumman (at) mail (dot) com

    ReplyDelete
  63. I have watch Season 1 of Treme on HBO and Chef Besh was on the show, some info... Besh, if you're not down with your New Orleans cuisine, is the owner of the influential eatery August, and the name-drop of the real-life restaurateur arrived via four real-life super chefs, Tom Colicchio, Eric Ripert, David Chang and Wylie Dufresne. They were in town for a benefit, and in her typically straight-forward, confident way, she greeted them wryly: "Chefs, so nice of you to call ahead."

    kat_emerick@yahoo.com

    ReplyDelete
  64. "Daily Tweet!"
    http://twitter.com/cmh512/status/20078675622.
    Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  65. I learned that John Besh grew up in southern Lousiana and is devoted to local cuisine and local ingredients.
    fatmeatloaf1@gmail dot com

    ReplyDelete
  66. Love to grill eggplant and asparagus on the grill.
    fatmeatloaf1@gmail dot com

    ReplyDelete
  67. Following you on Twitter and tweeted:http://twitter.com/fatmeatloaf1/status/20084917932

    ReplyDelete
  68. Following you publicly via GFC.
    fatmeatloaf1@gmail dot com

    ReplyDelete
  69. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/20084716609.
    Thank you...Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  70. I learned that he was Restaurateur of the Year in 2008, thanks!

    Hotsnotty2@hotmail.com

    ReplyDelete
  71. I learned that he is a former U.S. Marine.

    chrystaljns @ gmail dot com

    ReplyDelete
  72. Follow publicly via Google Friend Connect (Chrystal)

    chrystaljns @ gmail dot com

    ReplyDelete
  73. I grill eggplant sometimes. I cut slits two different ways and stuff them with fresh garlic, parsley and tomato. I then drizzle with olive oil, salt & pepper and then top with parmesan cheese and breadcrumbs. Very tasty!

    ReplyDelete
  74. I learned that John Besh is a frequent guest chef on the NBC Today Show.

    ReplyDelete
  75. "Daily Tweet!" #1
    http://twitter.com/cmh512/status/20143290138.
    Many thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  76. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/20166124974!
    Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  77. "Daily Tweet!" #1
    http://twitter.com/cmh512/status/20236574741.
    Many thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete
  78. "Daily Tweet!" #2
    http://twitter.com/cmh512/status/20246595909.
    Thanks, Cindi
    jchoppes[at]hotmail[dot]com

    ReplyDelete

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