Lee Anne Wong

Lee Anne Wong reports on South Florida cuisine, and what makes good BBQ

on Jun 20, 2007

So how do you make high end, gourmet BBQ? Well, I'll tell you what you don't do...you don't throw drumsticks on the grill. We had to call The Fresh Market the day before they went shopping to ensure that they would have enough proteins on hand for the contestants. Thankfully they did, and the only one who ended purchasing lamb was Micah. Our field producers are constantly with the contestants and are always taking notes about their conversations and what is going on so that it can be used for story once editing time comes. For the record, Micah did miss her daughter, though I am also sure that part of the crying was due to the frustration of being in the bottom three for the Quickfire.

Two hours is not a whole lot of time to prep and pack everything and now that they are 14 in the kitchen, there's a lot less room. I remember watching Joey and the drumsticks and shaking my head. It's not that I'm a hater of the drumstick -- I happen to love chicken legs -- but maybe not at an Ian Schrager party. Of course there was Sara N. and her Habanero peppers (the gloves are in the pantry!!!).

Brian caught my eye as I watched him poach and chill a homemade seafood sausage. I happen to love making seafood sausage and was impressed with the fact he made his own forcemeat rather than buy pre-made sausage at the store, like Camille and Sara M. Their excuse was that they couldn't find casings. Just so you all know, any market that sells fresh sausage usually has casings somewhere in the back. It's just not an item that is normally on display. Brian however missed the casings too but opted to use plastic wrap to form and shape his sausage while it cooked and chilled.