BBQ sauces styles and locations

Arawak (Caribbean) Style Bar­B­Q Sauce


6 green onions, chopped

3 tablespoons shallots, minced

2 cloves garlic, minced

1 teaspoon ground ginger

1 tablespoon ground allspice

1 teaspoon ground black pepper

2 Scotch Bonnet chile peppers, chopped

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 tablespoon brown sugar

1/2 cup fresh orange juice

1/2 cup cider vinegar

1/4 cup red wine

1/4 cup soy sauce

1/4 cup vegetable oil

1 tablespoon molasses

In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground

black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar,

wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir

again before using with fish or meat. Discard any remaining sauce.

North Carolina­Style Vinegar Barbecue Sauce

4 ounces applewood­smoked slab bacon (in one piece), cut into large chunks

3/4 cup beef stock or broth

1 1/2 cups apple cider vinegar

1/2 cup white vinegar

1/4 cup packed dark brown sugar

1/4 cup ketchup

2 teaspoons red pepper flakes

1 teaspoon chipotle chile powder

Kosher salt

Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red

pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil,

then reduce the heat to medium low and simmer until the bacon renders its fat, about 15

minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove

the bacon. Reheat the sauce before serving.

South Carolina Mustard BBQ Sauce

1⁄2 cup yellow mustard


∕4 cup cider vinegar

1 tablespoon light brown sugar



tablespoons unsalted butter


2 teaspoons salt

2 tablespoons Worcestershire sauce




teaspoons fresh ground black pepper

2 teaspoons Louisiana hot sauce

Combine all ingredients in small saucepan. Whisk to combine and occasionally while

simmering for 20­30 minutes.

Let cool before using.

Save remainder in a sealed container in the refrigerator. (I used a washed and rinsed out

glass soy sauce bottle).

Memphis style BBQ Sauce

2 cups Ketchup

2 Onions (yellow, medium, chopped fine)

1 cup Apple cider vinegar

1/2 cup Brown sugar

3 cloves Garlic, minced (a garlic press is magic!)

1/2 Tbsp. ground Black pepper

1/2 cup prepared Yellow mustard

1/2 tsp Tabasco or Louisiana hot sauce

Mix all ingredients, except Ketchup, until the sugar is dissolved. Add ketchup, bring to

simmer and cook for about 20 minutes.

Memphis Style BBQ Dry Rub

For the Dry Rub:

1/2 cup paprika

1/3 cup dark brown sugar

1/4 cup kosher salt

2 tablespoons granulated garlic

1 tablespoon celery salt

1 tablespoon chili powder

1 tablespoon freshly ground black pepper

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons mustard powder

1 teaspoon celery seed

1/2 teaspoon cayenne pepper

Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili

powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder, and

celery seed in a small bowl.

Generously rub the Rub over the surface of the meat you will be cooking, allow the well

coated meat at least 15 minutes resting before cooking, this will allow the Rub to set up

and aids in the development of a proper “bark”.

Kansas City style BBQ sauce

1 cup ketchup

1/4 cup water

1/4 cup cider vinegar

1/4 cup brown sugar

3 tablespoons olive oil

2 tablespoons paprika

1 tablespoon chili powder

2 cloves garlic, minced

1 teaspoon cayenne

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and

reduce heat. Simmer for 15 minutes until thickened. Adjust the heat by changing the

amount of cayenne.

Texas style BBQ sauce

1 tablespoon butter

1 garlic clove, minced

1 cup ketchup

1/3 cup (packed) golden brown sugar

1/3 cup Worcestershire sauce

1/4 cup fresh lemon juice

1 chipotle chile from canned chipotle chiles in adobo,* minced with seeds

1/4 teaspoon ground cayenne

Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in

ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium­low; simmer

until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and

pepper. Cool slightly, cover, and chill. Can be made 1 week ahead.

* Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some

supermarkets and at Latin markets.

Alabama White BBQ sauce

This unique sauce was made famous at “Big Bob Gibson’s BBQ” in Decatur, Alabama.

It’s a mayonnaise­based sauce that is stupendous on BBQ, grilled or smoked chicken, or

almost any type of bird you are planning to enjoy! You want to apply this only at the very

end of your grilling or smoking time. It will break down and separate if it is heated too

long. Use this sauce on chicken and turkey. It is also good on pork.

2 cups mayonnaise

1 cup apple cider vinegar

2 tablespoon lemon juice

1/4 cup black pepper

1 teaspoon salt

1/2 teaspoon cayenne

Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly

over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is

also great as a dipping sauce so set some aside before you start grilling to serve at the


Hawaii Style BBQ Sauce

1 cup unsweetened pineapple juice

1∕4 cup low­sodium teriyaki sauce (I use Kikkomans)

1∕4 cup ketchup

1 garlic clove, minced

1 tablespoon brown sugar, firmly packed

1 tablespoon fresh ginger, minced

In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown


Bring to a boil, stirring, over med­high heat. When it starts to boil, reduce heat to low, and

simmer for 10 minutes. Stir in ginger. Remove from heat, and let cool.

Pacific North­West BBQ sauce (for grilled crabs)

2 cups crab stock

1 cup mirin

1 cup soy sauce

1/2 cup sliced fresh ginger

2 tablespoons toasted sesame oil

2 limes, juiced

4 large Dungeness crabs, 2 to 2 1/2 pounds each, killed and cleaned

2 to 3 tablespoons honey

1/4 teaspoon coarsely ground black pepper

Pinch red chile flakes

4 tablespoons cold unsalted butter

2 tablespoons chopped fresh cilantro

Prepare a grill to medium­high heat.

In a large roasting pan over high heat, add the stock, mirin, soy sauce, ginger, toasted

sesame oil and lime juice and bring to a boil. Add the crabs, shell­side up, and place the

pan on the grill. Cover the grill and steam the crabs until they are just cooked through,

about 30 minutes, flipping the crabs halfway through cooking. Remove the crabs to a


Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in

the honey, black pepper and chile flakes. Bring to a boil and simmer until slightly reduced,

about 10 minutes. Whisk in the butter. Halve the crabs and put 2 halves into 4 serving

bowls. Pour the sauce over and garnish with cilantro.

Recipe courtesy of Bobby Flay



Rachel Ray is a TV host, businesswoman, author and celebrity chef.  Known for her infectious giggle and an always hyper energy, she seems to be everywhere. Born in up-state New York, her family owned four restaurants. After moving to New York City, one of her first jobs was at the candy counter at Macy’s, where she eventually managed the fresh foods department. Moving back to upstate she managed Mister Brown’s Pub at the Sagamore, a hotel on Lake George. Later she went to work at the gourmet market Cowan & Lobel. While at C&L she came up with the idea of “30 Minute Meals”. She noticed the some of her favorite ingredients where not selling very well, so she asked her customers what was the problem. She found out the many people did not know how to use and cook the stuff. She got together with management and started having cooking demonstrations in the store. “I figured if people would wait 30 minutes for a pizza they would take 30 minutes to cook a good meal at home.” Soon the local CBS affiliate WRGB asked her on the newscast as a regular. A public Radio appearance and the publication of her first book “30 Minute Meals” got her a spot on the TODAY SHOW and a FOOD NETWORK show soon followed.

One of the key points to her success is the idea that you can prepare a complete meal for your family in half an hour, or less. Calling upon her Sicilian and Cajun family roots, she goes with bright, flavorful and fun food. Her style is definitely of the relaxed, non-cooking school style. “Measuring takes away from the creative, hand-on process of cooking” she says. If fact she admits the she can’t bake because it requires measuring ingredients, also she can’t made a decent cup of coffee, and she burns bread under the broiler. Her catch phrases are legendary, “yum-o” “G.B.”(garbage bowl), “entreeizer” (entrée-sized appetizer),  “stoup” (cross between a soup and a stew), and “choup” (thicker than a soup but thinner than a chowder). In 2007, the Oxford American College Dictionary added her term “E-V-O-O” (extra-virgin olive oil) to its listing.   Rachel has appeared on numerous TV shows including but not only, The View, The Today Show, The Tonight Show, The Late Show with David Letterman, ABC News Nightline, Late Show with Conan O’Brien, The Late Late Show with Craig Ferguson and even appeared on Sesame Street to present the word of the day “Pumpernickel”.

In 2006 she launched a nonprofit organization called YUM-O! The mission is to “empower kids and their families to develop healthy relationships with food and cooking. She has also been a spokesperson for several national brands, such as Nabisco and Dunkin’ Donuts. She endorsed their coffee, stating she was unable to make a good cup for herself. In 2007 her recipes became available on AT&T phone app with “Rachel Ray Recipes on the Run”. 2008 she introduced “Nutrish” a line of pet foods she developed for her pit bull, Isaboo. All the proceeds from the sale of this products go to Rachel’s Rescue, a charity she founded to help at-risk animals.

Rachel Ray , she is a prolific author of cook books:

30 Minute Meals (1999)

Rachel Ray’s Open House Cookbook (2000)

Comfort Foods (2001)

Veggie Meals (2001)

30-Minute Meals 2 (2003)

Get Togethers: Rachel Ray 30-Minute Meals for Kids (2004)

$40 a Day: Best Eats in Town (2004)

Rachel Ray’s 30-Minute Meals: Cooking ‘Round the Clock (2004)

Rachel Ray’s 30-Minute Meals for Kids: Cooking Rocks! (2004)

Rachel Ray’s 30-Minute Get Real Meals: Eat healthy Without going to Extremes’ (2005)

Rachel Ray 365: No Repeats: A Year of Deliciously Different Dinners (2005)

Rachel Ray 2,4,6,8: Great Meals for Couples or Crowds (2006)

Rachel Ray’s Express Lane Meals (2006)

Rachel Ray: Just in Time (2007)

Yun-O! The Family Cookbook (2008)

Rachel Ray’s Big Orange Book (2008)

Rachel Ray’s Book Of 10: More than 300 Recipes To Cook Every Day (2009)

Rachel Ray’s Look and Cook (2010)

The Book of Burger (2012)

My Year in Meals (2012)

Rachel has also won 3 Day Time Emmy Awards in 2006, 2008 and 2009.

In 2009 FORBS magazine, stated she had earned about $15 Million that year , and named her the 79th

most powerful celebrity in the world.

Even though Rachel describes herself as “a burger flipper and a Chatty Cathy”, we all know better than that. In 2006 She teamed up with Mario Batali to defeat the team of Bobby Flay and Giada De Laurentiis on Iron Chef America. She told the commentator Alton Brown the she was “a cook not a chef”, judge Mo Rocca , disagreed.

Some of her favorite sayings are:

“I don’t want people to feel great about me or about a product; I want people to feel good about

themselves and their everyday life.” “I cook and chat. That’s what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.”

Over the years Rachel Ray has done just that. Her giggle and catch phrases along with her charity work

will stand the test of time.

James Garr, Head Staff Writer



Green Chili Queso Fundido


¼ cups Vegetable Oil

1 cup Onion, diced

1 Tbl. Garlic, chopped

1 cup Poblano Chiles, roasted and diced

½ cup Jalapenos, roasted and diced

½ cup Heavy Cream

3 cups Mexican Cheese Blend (Chihuahua, Queso Oaxaca, and Manchego) shredded

1 Tbl. Cornstarch

½ cup Pico de Gallo

¼ cup Cilantro, chopped

½ cup Mexican Chorizo, browned and crumbled

Foe Chili sauce, heat oil in skillet over med-high heat and sauté Onions, Garlic and Jalapenos until soft

In another sauté pan, over med- high heat, add Heavy Cream and Chili Sauce to pan.

Toss Cheese mix with Cornstarch and add to the simmering sauce/cream; stir until smooth

Pour into a warm 6-inch cast-iron skillet, place under the broiler until lightly brown on top.

Garnish with Pico de Gallo and Chorizo. Serve with Tortilla Chips

2 Tbl. Olive Oil

1 cup Red Onion, diced

1 Tbl. Garlic, chopped

2 cups Kale, chopped

½ cup Cream Cheese

2 Tbl. Lemon Juice

1 Lb. Jumbo Lump Crab

1 bag Pita Bread, cut in to triangles

Preheat over to 425Fdegrees. Brush Pita chips with oil and sprinkle with Old Bay seasoning. Bake until

crispy about 7-10 min.

Sauté Red Onions and Garlic in remaining Oil, Wilt Kale in same pan, melt in the Cream Cheese, Lemon

Juice and add the Crab. Toss or stir to combine.

Serve with Old Bay Pita chips alongside.

8 med. Tomatillos, husked, rinsed and cut in half

4 Large Green Onions

Olive Oil, for brushing

1 Lg. Serrano, or small Jalapeno, stemmed

4 thick slices Bacon

3 rips large Avocados

2 Tlb. Lime Juice

3 Tlb. Fresh Cilantro, chopped

Salt to taste

Lay Tomatillos cut-side down on a rimmed baking sheet, brush Green Onions with oil and place on

baking sheet, lay Pepper on baking sheet

Put under the Broiler, turning occasionally, until browned. Onions will take 3-4 min. Chile about 5-6,

cook the Tomatillos for 3-4 min. Then flip over and cook for another 3-4 min.  they should be browned

and soft.

Chop the Onion, Chile and Tomatillos and put in to a large bowl.

Cook the Bacon until browned and crispy about 8-10 min. drain and chop into small pieces.

Cut Avocados in half lengthwise, remove pit and scoop the flesh from each half into the bowl with the

vegetables. With a potato masher, coarsely mash the Avocado/Tomatillo mixture. Stir in Lime Juice,

Cilantro and half of the Bacon. Taste and season with Salt to taste.

Cover with plastic wrap pressed directly on the surface of the Guacamole and refrigerate until you are

ready to serve

Garnish with Bacon and Cilantro Leaves.


For meatballs:

2 Tbl. Olive oil

1 Onion, finely diced

1 Large Green Bell Pepper, chopped

4 clove Garlic, finely chopped

1 ½ lb. Ground Beef (Chuck or Sirloin)

1 cup Panko Breadcrumbs

½ cup Beef Stock

1 large Egg

½ cup Parmigianino cheese, grated

For the Croutons:

1 loaf French or Italian Bread

1 tsp. Onion Powder

1 tsp. Garlic powder

2 Tlb. Thyme, finely chopped

For the Provolone Fondue:

2 cups Provolone, shredded

Cheesesteak Meatballs with Provolone Fondue (cont.)

2 cups Gruyere cheese, shredded

3 Tbl. Flour

1 Garlic clove, crushed

2 cups Dry White Wine (Pinot Grigio)

1 Tbl. Lemon Juice


For Meatballs: heat skillet over med-high heat, add Olive Oil, Onions, garlic and cook until very tender,

5-8 min. remove from heat and cool

Place meat in bowl and season with salt and Pepper. Wet the Panko with stock and add to the meat

along with the Egg, Cheese and cooked Onion mixture. Combine well and roll in to 1½- 2 inch balls.

Arrange on a parchment lined baking sheet, cover and let stand 30 min.

Preheat over to 350F degrees

Cut bread loaf in to 2 inch cubs, place in a bowl and season with Garlic powder, Onion Powder and

Thyme, toss to coat, place on a baking sheet and toast in over until golden but not totally dry 3-6 min.

check often!

Rise oven team to 400F degrees and roast Meatballs until crispy at edges and browned, 18-20 min.

To make Fondue: Toss Cheese with Flour and rub a fondue pot or med-sauce pan with garlic. Throw

clove in to pot with the Wine and bring to a low simmer. Add lemon juice, add cheese a handful at a

time and melt using a wooden spoon stirring constantly. Once fully melted, add next addition of Cheese.

Serve Meatball and Croutons around the fondue pot with bamboo skewers, toothpicks or fondue forks

for dipping




                BBQ at Kanye and Kim West home

#SoulFoodSundays! Kim Kardashian West Hosts Massive Family BBQ (Spoiler: 2 Chainz Was There!)



BBQ at the Wests’ house!

Kim Kardashian West began her Fourth of July celebrations early with a star-studded cookout over the weekend, in which she prepared a massive feast for her family and stars like 2 Chainz and L.A. Reid.

Kardashian West, 36, flaunted her cooking skills on Snapchat, showing trays of chicken, plantains, collard green, macaroni and cheese, and more.

“It is going down today,” the mom of two is heard saying in one Snap.

She soon posted a video of more than a dozen guests seated at a table with plates of the home-cooked meal. In another Snap, Kardashian West cheered on her mom Kris Jenner as the matriarch danced to a few tunes.

2 Chainz shared a series of sweet photos from the outing, including a family shot of himself, his longtime love Kesha Ward and their children Heaven, Harmony and son Halo alongside Kardashian West, her husband Kanye West, and the couple’s children North, 4, and 18-month-old Saint.

FROM COINAGE: The Lavish Lifestyle of the Kardashian Kids

The Lavish Lifestyle of the Kardashian Kids

The next generation of Kardashians may all be under ten years old, but they’re already accustomed to a lavish lifestyle.

One picture showed 2 Chainz (né Tauheed Epps) posing alongside West, who sported a wide grin. He simply captioned the photo: “Happy Sunday.”

The “I’m Different” rapper soon shared another photo, showing himself and West alongside music mogul L.A. Reid.

This isn’t the first time the Keeping up with the Kardashians star has gathered family and friends for a hearty meal. She has often cooked for star-studded crews, including stars like Kevin Hart and TV personality Terrence J, for gatherings she has dubbed, “#SoulFoodSundays.”

m a paragraph. Click here to add your own text and edit me. I’m a great place for you to tell a story and let your users know a little more about you.


             FOOD NETWORK STAR              Season 11: Talking to the winners of                  Food Network Star 

Well, that as a shocker! In a never-before-seen twist, Bobby Flay and Giada De Laurentiis did what hasn’t been done before in 14 seasons of Food Network Star: They crowned two winners. That’s right — three hopefuls came to the finale, and ultimately two were awarded the life-changing title of the next Food Network Star tonight.

We were on set as Christian Petroni and Jess Tom won this esteemed title, and we caught up with them to get their reaction to the news, look back on how far they’ve come, and chat about all the highs and lows of the competition. Read on below for their first exclusive interview.

OMG. This has never happened before! What are you thinking?

CP: It’s absolutely crazy. It’s the last thing I thought would happen. I’m just happy to be here.

JT: I knew that it was going to be a really tough finale being that I was with Christian and Manny. If there was any year where there was going to be multiple winners, it was our year.

After everything you’ve gone through in the last nine weeks, how does it feel to be here now, to be among the ranks of Bobby and Giada?

CP: It was such a crazy, wild ride, and it took a lot of work and going outside your comfort zone. But at the end of the day, it paid off.

JT: I think this is a superhuman experience, and it requires you to take on superhuman abilities. It’s amazing what you can do when you set your mind to something and you decide that you want to reach for the stars or do something that seems so crazy.

it’s hard to believe that it’s been seven years since Guy Fieri won the second season of Food Network Star. Since that unforgettable moment, he’s dominated homegrown eats on Diners, Drive-Ins and Dives and cooked up a storm on Guy’s Big Bite — he’s the ideal example of Star success.

Last Sunday night, the final three finalists — Damaris, Rodney and Russell — had the opportunity of a lifetime. They got to pick Guy’s brain for tips and tricks. No stranger to filming a pilot, Guy mentored the finalists through their tapes.

Star Talk recently caught up with Guy to ask him about his time with the finalists and what the winner will need in the future.

What was your experience like on Star this season??

GF: I had a really nice time with all of them while I was producing their pilots for Episode 10, and they all have so much talent that I think the gain — the expectation for the next Food Network Star competitors — is that the bar has been raised so high. I mean, you have to be the best of the best.

Do you think that’s different from when you first started?

GF: I think that it’s a lot different from when I first started. We didn’t have examples to follow. But these folks are sharp. This is not shooting fish in a barrel. It has to be deep down, genuinely, what they’re about. It’s what people want to see. There’s no other way to do it. You can’t make it something it’s not. You either got it or you don’t. You have to let the real you come out.

At the end of the day, after it all gets broken down — when you’re focused and exposed to what’s happening — fans want to know the stars are the real deal. And the finalists all have real-deal qualities. What they’re doing is what America wants. I think that they’re just going to have to trust themselves — like a Luke Skywalker thing. May the force be with them. And it’s going to be America that says, “We want more of what you do.”

What will the new winner need to embrace and embody to succeed?

GF: They’ve been through one of the toughest competitions there is, and they’ve proved their cooking and on-camera skills. They have appeal. When they get the opportunity, they need to really bring it, because no one will give it to them. Whoever gets the opportunity needs to attack it with 10 times the vengeance that they attacked the Food Network Star with.

On Sunday’s Food Network Star premiere (set a reminder for 9|8c!), mentors Bobby Flay and Giada De Laurentiis will dole out what has the potential to be the most-important challenge of the season: the task of auditioning for them in person and on the plate in order to officially become finalists. Guest judges Robert Irvine and Monti Carlo will be on hand both to guide the competitors as they work through nerves and an immeasurable amount of pressure, and also to help Bobby and Giada as the mentors look out for early glimmers of Star power.

We caught up with Robert and Monti about Sunday’s episode, and both noted the enormity of the competition. They’re no strangers to all-important experiences, and their been-there advice will be key for the finalists as they hope to move forward. Read on below for an exclusive interview.

There’s so much on the line in this competition, and all of the finalists want to make a strong first impression. What are some dos and don’ts for succeeding in something like this?

Robert Irvine: Well, I think succeeding in Food Network Star is two-fold. It’s not only the food — yes, the food, it’s Food Network — but I think you really have to impress the judges on who you are. You can’t pretend to be somebody else. You have to let your personality shine through right from the beginning. You can’t warm up and get to it. You have to get to it day one, cause if you don’t, you’re losing already. So I think what I would say to the contestants is: “Listen, put it all out on the line immediately. Don’t wait, cause if you, do you’ll fail. You’ll be going home.”

Monti Carlo: In life, it’s always best to spread joy, especially if you’re a Food Network Star. Really what it all boils down to is people watch what you do because it gives them joy. So, my only suggestion for anybody entering this game is, spread joy and believe in yourself. Because you wouldn’t be here if somebody that is really important didn’t think it was worth it.

You’ll be meeting the finalists in the first episode, when they’ll still be getting comfortable with the competition and finding their bearings in a new kitchen. In other words, nerves will likely be high. Do you have any tips for combatting the anxiety?

RI: Anxiety — it’s no different than when I cook for the troops or for presidents or whoever, whatever. It’s about focusing on the task at hand: What is the job they’re asking you to do? And focus on that. Don’t worry about what anybody else is doing. Just worry about your plan and work your plan. That’s it. Head down, keep it clean and move forward.

MC: Man, when you get nervous, you just have to say, “Bye, Felicia! Bye, nerves!” Cause this is it. This is your moment to shine, and if you are a real champion, you know how to compete now. Be nervous later.

This week the finalists must audition themselves for Bobby and Giada, as well as you guys. When you’re personally auditioning for a new role or preparing for an exciting opportunity, do you have any rituals to hype yourself up

RI: Well, for me, I always do pushups. It vents the system, and it makes me feel good. But then when I’m trying to make a good impression, it’s a repertoire of cooking, in this case, or a repertoire of speaking that puts the best you forward. So, I look at like: “OK, if you’ve got 45 minutes to put yourself on a plate, it better be the best you ever.” And I’ve done numerous competitions when I’ve gone against Bobby and I’ve gone against all these great folks who cook, and I’m always of the opinion — I can tell you, Bobby’s the best chef on the menu, hands down. He knows that cause I tell him all the time. But I think when you go against somebody like him, you better have your A game. And the A game only comes when you can focus on you, and it sounds really weird. It’s not the ingredients; it’s taking those ingredients and thinking, “How can I best put that as a meal or a compilation of food that best signifies who I am?” That’s what I look for: me in that plate.

MC: Oh, I take a long bubble bath, and I talk about all my dreams and aspirations because I have a vision board. I’m that person. I’m a person with a vision board. I focus on what it is that I want, and I set my intention for the day. What is my intention for today? And I make sure that I live that. I think that’s the most-important thing really.

How do you go about judging someone’s first presentations and dishes, and what are you hoping to feel or know about them afterwards?

RI: I’m very hard. I’m very hard because if you think you’re going to be the next Food Network Star, you better be as good as the talent that’s been on there since the start of the network. … I want to walk away thinking there’s four or five good people who are going to represent and stand by the side of me at some point in their career. This is a life-changing moment, and as I said earlier, if you don’t put everything on that’s your knowledge, that’s your personality, that’s your fears on the table right away, then, you know what, see ya. You’re going to go home.

MC: I want to be transformed. I want someone to present the dish that is going to completely blow me away. I want to see somebody out there who has not only an incredible personality and incredible skills in the kitchen, but someone who’s fresher than a farmers market.

On Sunday, you’ll meet the winner of Comeback Kitchen, who just earned redemption and a ticket back into the Food Network Star competition. Do you think that person will be at an advantage having just completed a boot camp of sorts, or will he or she be at a disadvantage because expectations are especially high?

RI: It’s a double-edged sword because [being on] Comeback Kitchen, you’ve been kicked off [before]. So, there’s a negative connotation there. But there’s a positive because you’ve cooked for the judges, you’ve spoken to the judges, you know what you’re being critiqued on by them. But you know what, the other 12 competitors might just have the edge over you. You’ve never met them before, you don’t know them. So, it’s kind of a 50/50 chance.

MC: I think that that person is in a great position because nerves are mostly about what’s unknown, right? They don’t know what to expect; that’s why they’re so nervous. The Comeback Kitchen winner knows what to expect, because he or she has done this. So, I think that person has an incredible advantage. I think the only disadvantage — I mean, really, the only person who could be hurtful to you at this point of the game is you.

What does the term Food Network Star mean to you?

RI: It’s interesting because there’s not been many since we’ve started Food Network Star itself. Guy Fieri is a standout, as is Melissa d’Arabian. They’ve been the two that, for me, have been the most-dynamic Stars. Here we are however many years later, and Guy is a face of the network, along with Bobby, Giada and Rachael, so I think whoever comes better have the pedigree. And it’s interesting to watch Food Network and see who the stars are. It’s really simple. The viewer wants to know you. The viewer wants not a façade or a box around you. They want to know what you do, what your life is, who your wife is, who your kids are, what do you like to drink, do you drink, how do you sleep? They want to know everything about you, and if you’re not willing to share that with them, you won’t be on the network long.

MC: A Food Network Star is somebody that, duh, is on Food Network. But also somebody who connects with not just people in our country, but people all across the world. Because food is a language that we all speak and that we all love. … I think to be a Food Network Star is an incredible opportunity. It’s a life-changing opportunity. It can take you from wherever you are right now to a place where you can literally be a part of the most-amazing channel. If you love food, it doesn’t get any better than Food Network. It’s the Super Bowl for foodies, so I can’t wait to see what they bring up, cause when you think about it, these are the dishes that can change your life. These people can look back on this day and say, “This was the dish that completely changed my life.” How many times in your life do you get to say that?

What’s been your greatest lesson learned after all your years as a Star on the network?

RI: The biggest lesson I’ve learned is that people tried to mold me in a way that I wasn’t, and I think when I realized that I’m doing these things that are not really me, that’s when it changed. I could have been gone based on somebody else’s advice. Just be yourself. When I started to be myself — here I am, you know? … Listen to the advice you get from the judges, but then take that advice and interpret it the way you feel. Don’t go word-to-word verbatim, because if you do, you might go overboard. Take those words, mash them up, think about them, and then deliver them the way you want to deliver them.

MC: Believe in yourself. If you don’t believe in yourself, no one else will believe in you. You have to believe you deserve it. They deserve it, and if they don’t believe that, they’re going to be holding themselves back. They are here for a reason, and they need to treat every day as a new day, no matter what the day before held. Whether they won or they lost, every day is a new opportunity, and just go out there and kill it.

Don’t miss the premiere of Food Network Star on Sunday at 9|8c.


  TICKLES DOCKSIDE                PUB



Tickles Dockside Pub, located in the Crown Bay Marina District Embodies all that is special about we islanders.  Then with warning, two category five hurricanes Irma and Maria smash into the United States Virgin Islands approximately a week apart. What Irma did not take, Maria did. Suddenly we were off the grid. Suddenly it was the eighteen hundreds all over again. The United States Virgin Islands was in darkness. No internet, no power, no television and no phone line service. FEMA, Army, military was everywhere. The National Guard was at the ATM’s with Bean bag guns. MRE meals was given out and a curfew was designated. But in the true spirit of the United States Virgin Islands. We were bent, but we were never broken.

Lou Morrisette move to the U.S.V.I. in the early 90’s to start a charter business. Lou Morrissette joined Tickles Dockside Pub because he had a background in finance and advertising.  Lou, gradually work his way up into top management of Tickles Dockside Pub to where he became the owner. Lou, had also experience hurricanes here in the U.S.V.I. and he knew the Water Island community and the surrounding communities needed a place to laugh and cry and be with each other.

Four day’s after the island was devastated by the evil twin sisters Irma & Maria. Water Islanders and the communities in the area look up and there was a light they were  attracted too, Tickles Dockside Pub was open.

Lou Morrissette, was given the Resilient Small Business Award of the year for the United States Virgin Islands. The award ceremony was held on the Island of St. Croix. Lou, Thank the people of the community who are still here after those trying months.

Article by: John Christian, Jr and James Garr


Siba Mtongana

About Siba Mtongana

Siba Mtongana is a young and dynamic food enthusiast who has brought style and charisma to the South African television food scene.

Siba’s Table debuted in September 2013 airing in over 90 countries across Africa, Europe, Middle East and Asia. Siba’s Table is now airing in over 128 countries, including the US where the franchise is broadcast to 60 million homes on The Cooking Channel. Following its success, Siba has now appeared in Siba’s Table: Fast Feasts, Siba’s Festive Table and the second season of Siba’s Table. Siba’s Table Season 3 will air on 7 September 2017. In addition to hosting her own shows, Siba has appeared as a judge on the extremely successful, fast-paced culinary game show, Chopped South Africa.

Siba holds a degree in Food and Consumer Sciences, majoring in Food and Food Science as well as Nutrition. She specialises in recipe development, food writing and food styling, and has won three prestigious Galliova Awards for her food journalism and her involvement in the South African food arena.

Siba believes in giving back and is now a patron for Foodbank South Africa, an organisation that  ghts against hunger and malnutrition through food rescuing programmes whist working with other community based projects helping those a ected with HIV/AIDS.

In 2014 Oprah put Siba on her prestigious O’s Power List which pays tribute to women from the African continent who, through their lives, are inspiring others to follow and fulfill their purpose, as the truest version of themselves.

Siba’s recently released cookbook, ‘My Table’, has become an instant hit. ‘My Table’ has made history as the best-selling cookbook ever to have been stocked by retail giant, Woolworths SA. Thus far it has sold over 33 percent more copies than any other cookbook Woolworths SA has ever carried! It also won two awards at the prestigious Gourmand World Cookbook Awards in China.

Following the huge global success of the first two series of Siba’s Table, Food Network will be bringing viewers a third series! Siba’s Table series 3 will build on the popular format of Siba’s Table and will air on 7 September 2017.

Shows featuring Siba Mtongana

Siba’s Table: Sibalicious

Thursdays from 15 February at 8pm

South African superstar celebrity chef Siba Mtongana is back in a new season of Siba’s Table: Sibalicious, where her mission to make the world ‘Sibalicious’ one dish at a time continues. With a delectable mix of recipes from fast and fantastic through to ideas for effortless entertaining, South African braais, and big deal dishes, there’s something for cooks and homemakers of every skill level. In a series special, Siba even shares signature recipes from viewers and gives them her signature dose of ‘va va voom’. From her glorious kitchen in Cape Town, let Siba elevate everyday dining with her simple, stylish and empowering cooking. Come see what’s on offer on Siba’s Table this February.