May 19. 2 0 0 4
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JJortlanb tOhscrue
PageA5
Memorial Day Brings Outdoor Delights
Cooking
Woods Make
the Barbecue
A Summertime Eye
on the Waistline
Following fast on the heels of her two mega best­
selling cookbooks, Dana Carpentier has released her
newest collection o f low-carb recipes made espe­
cially for barbecuing. "The Low-Carb Barbecue Bixik"
has more than 200 mouthwatering recipes that will
make the summer o f 2(XW absolutely sizzle.
Most people seem to think barbecuing and grilling
would be ideal for the low cab dieter with a focus on
fish and meat as staples of the diet. But with one
glance at the label on the bottle o f barbecue sauce,
the pitfalls come into focus. Sauces and marinades
are simply loaded with sugar.
Each chapter o f this cookbook focuses on specific
components of barbecue, from marinades and sauces,
side dishes, pork, poultry, beef, lamb, seafood and
grilled vegetables.
“The Low-Carb Barbecue Book" is available this
month for $17.95 through Fair W inds Press.
Smoked Barbequed Salmon
Thoroughly rinse salmon filets under cold water and
by M ichael L eighton
T he P ortland O bserver
Memorial Day is the traditional kick off to the
barbecue season and the time of year when a local
barbecue connoisseur gets very busy meeting cus­
tomer demand.
Paul Peffer o f northeast Portland has been a
supplier o f cooking woods to Northwest restaurant
chefs and backyard cooks for more than 20 years.
H e’s so well known that local hot spots like Yam
Yams. Cannons and the new M omm a’s Barbecue on
Lombard know him as the "W ood Man" or "Coal
M an.”
Peffer finds more people are turning to smoke
barbecue cooking than ever before.
His advice, dump the store briquettes and make
your fire with cooking woods.
He said foods taste better with natural cooking
woods because they enhance the flavor of food
without also absorbing the byproducts of briquettes,
which contain toxic chemicals mined from the earth.
Peffer said briquettes have just 10 percent char­
coal wood with the remaining ingredient being mined
coal with sand or clay filler. He said the coal can
contain chemicals from arsenic and lead to zinc.
Peffer has a discriminating taste from his years of
experience in cooking barbecue foods. He is a cer­
tified judge in the Pacific Northwest Barbecue As­
sociation, the official group affiliated with the pres­
tigious Kansas City Barbecue Society.
cups barbecue sauce
P laceafew patsofbutter onto each fillet. Sprinkle with
garlic salt and brown sugar. Top lightly with Parmesan
cheese.
Wrap the filet loosely with aluminum foil to keep it off
the flame, but allowing some opening so that smoke can
circulate through the wrapping.
The salmon is done when the filet center turns color,
from a red to a very light pink, and flakes apart easily.
Paul Peffer, ow ner of Fast Track Marketing o f North­
west Cooking Woods, shared this recipe.
M ark W ashington /T he P ortland O bserver
As ow ner o f Fast Track Marketing Supplier of
Northwest Cooking Woods, Peffer supplies area
restaurants, grocery distributors and backyard cooks
with over 150 tons of cooking woods each year.
His product line includes C h e f s Choice Mesquite
Charcoal, a 1 (X) percent wixid product imported from
Mexico, along with other imported cooking woods like
hickory, pecan and white oak. His local cooking woods
inventory includes cherry, organic apple, alder, grape­
vine and maple.
For more information or to place an order, call his
business at 503-254-0774.
Barbecue Pork Spareribs
3 pounds p ork spareribs; 1 1/2
pat dry with paper towels.
photo by
4s a marketer of nearly every type o f cooking wood imaginable, Paul Peffer o f Fast Track Market­
ing Supplier o f Northwest Cooking Woods, keeps local restaurants and back yard cooks happy.
Cook minced onion and garlic in
olive oil until onions turns opaque.
Add remaining ingredients, mix thor­
oughly and allow to simmer 20 min­
utes. Makes about I 1/2 cups.
U sing your discretion and d e­
pending upon the size o f your
charcoal grill, light enough coals
to heat the grill (about 10-15 m in­
utes) to about 200 degrees Fahr­
enheit.
Trim excess fat from the spare­
Barbecue sauce
• 1 can tomato sauce
• 1 can tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 3 cloves garlic crushed
• 4 tablespoons minced onion
• 1 tablespoon W orcestershire
sauce
• 1 teaspoon dry mustard
• 1 teaspoon cayenne
• Fresh ground pepper to taste
ribs and place in grill. T he goal
here is to keep the barbecue about
200 degrees F. for 4 to 6 hours.
Every two hours, or as needed,
light 6-8 coals in a separate co n ­
tainer (charcoal ch im n ey s are
great for this) and add to the bar­
becue when they start to turn
w hite on the edges.
After five hours, brush liberally
with heated barbecue sauce (either
store bought or from the recipe)
and continue cooking for another
hour.
Giving
our best
So Good, You Can’t Stop Thinking About Them!
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PRICES EFFECTIVE MAY 2004
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