Not sure what to cook for Labor Day? We asked* some of SCV's movers and shakers for their Labor Day BBQ tips.
*Not really. Just having some fun. Not actual quotes.
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Bob Kellar
I like an old-fashioned American standard: Kraft BBQ sauce. Original. Sweet Lord, that's a good sauce. At a reasonable price, I might add. Mix in some Kentucky bourbon? Sure. Hot sauce? No thank you.
Marsha McLean
For efficiency's sake, I outsource my BBQ to Stone Fire. Purists claim it's not as good as the real thing. Oh well.
Frank Ferry
Since hurting my shoulder, I don't cook very often, but my favorite BBQ place in the neighborhood is The Bear Pit on Sepulveda.
Laurene Weste
I'm not much the BBQ'er, but my friend Hunt Braly, who's lending me a big hand with the campaign, stepped in with a great tip on BBQ chicken. He says the secret to flavorful and moist chicken is a brine, maybe four tablespoons of salt to a quart of water. When you're finished, be sure to dilute the brine 10:1 using water from a member of the CLWA family of companies.
TimBen Boydston
I'm told by the City Attorney that since I will also be the beneficiary of this barbecue, once cooked, I must recuse myself from this matter. I will be on a barbecue fast until the matter is resolved.
Leon Worden
I just want to debunk the myth that Bill Hart's bison are raised for human consumption. It was a lie started by W.C. Fields and persists to this day.
Maria Gutzeit
Begin with 20ml of oil and sauté minced garlic (1.5 mm ±0.5mm) for 90 seconds. To that, add 230ml of ketchup, 100ml of apple cider vinegar (or other vinegar with a pH of 4 to 5), plus another 50ml of prepared yellow mustard (because, America) and Worcestershire Sauce. While is warms, use an immersion blender to fully emulsify. Bring to a boil then hold at a steady 95°C for 30 minutes. Season with 8g each of sodium chloride, sucrose and black pepper. Apply to meat once it has undergone a mallard reaction.
Berta Gonzalez-Harper
Rattlers is fine for me, as long as Al isn't there. [edited for length]
Kevin Shenkman
It really depends on where you're cooking. Some say Valencia is a "boneless/skinless chicken" district, for example. The ultimate remedy will be in the hands of the judge. But I'll say this much: if you're serving me baked beans, don't even think of pulling a Chipotle.
Buck McKeon
For $2,000 a plate, one of my sons will cook some hot dogs for you.
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