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Cliff Calderwood is a travel writer living in rural Massachusetts. He writes extensively about New England where he has lived for the last 29 years with his family and dogs, and a bunch of animals in the woods that have a lot more right to live there than he does - but he watches out for them.

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Chef Kevin Long Summer BBQ Tip Number 2

June 19th, 2009 • Filed Under

Here is Chef Kevin Long second Summer BBQ  tip…

BBQ Tip #2:

Brazilian Trick: Re-season the food with salt and pepper while grilling to ensure that the flavor is not lost in the grilling process.

You can find Chef Long BBQ #1 here.

Chef Kevin Long is Executive Chef of Shrine Restaurant, Lounge and Nightclub at MGM Foxwoods.

Next BBQ tip in one weeks time. Be sure to bookmark our site or subscribe to our RSS Feed here

About Shrine Asian Kitchen, Lounge and Nightclub

MGM Grand Shrine Club ImageOwned and operated by Big Night Entertainment, the company behind some of Boston’s hottest nightlife venues including The Estate, Suite and Marina Bay Beach Club (formerly WaterWorks), the 21,000-square-foot nightclub, lounge and stylized dining venue offers a Las Vegas-style nightlife experience with an Asian flair.

The space is a powerful blend of Asian inspiration and style with a touch of smoldering decadence. The 21,000 square-foot, two-story venue accommodates up to 1,200 guests and features two outdoor fire-pit terrace spaces overlooking MGM Grand’s luxurious, fan-shaped pool.

Shrine also boasts an open kitchen, a 225-seat restaurant and two private dining rooms, which can accommodate groups as large as 12 to 40 people. Shrine also boasts the only state-of-the art custom Funktion One Sound System and DJ booth in New England, 40 VIP bottle service tables, 2 full-service bars and a frozen vodka and champagne bar.

We’ll be posting BBQ tips from Chef Kevin Long throughout the season so let us know how you enjoy them in the comments section below, and tell your friends to stop by and pick up the recipes themselves.

And why not take a trip to MGM Grand at Foxwoods and sample the Shrine Restaurant first hand.

The Mystic Country region of Connecticut has many places of interest and to discover them check out our special East Connecticut destinations page here.

Cliff Calderwood
Publisher
New England Online Magazine

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Related posts:

  1. Chef Kevin Long Summer BBQ Tip Number 6
  2. Chef Kevin Long Summer BBQ Tip Number 3
  3. Chef Kevin Long Summer BBQ Tip Number 4
  4. Chef Kevin Long Summer BBQ Tip Number 5
  5. Here is Chef Kevin Long Eighth Summer BBQ tip…

There Are 9 Responses So Far. »

  1. Gravatar

    Comment by Sarah on 24 June 2009:

    Pretty cool post. I just came by your blog and wanted to say
    that I’ve really enjoyed reading your blog posts. In any case
    I’ll be subscribing to your blog and I hope you post again soon!

  2. Pingback by Twitted by mr_bbq on 28 June 2009:

    [...] This post was Twitted by mr_bbq [...]

  3. Pingback by Chef Kevin Long Summer BBQ Tip Number 3 | The New England Online Magazine on 2 July 2009:

    [...] You can find Chef Long BBQ #1 here and Chef Long BBQ #2 here. [...]

  4. Pingback by Chef Kevin Long Summer BBQ Tip Number 4 | The New England Online Magazine on 3 July 2009:

    [...] can find Chef Long BBQ #1 here and Chef Long BBQ #2 here and Chef Long BBQ #3 [...]

  5. Gravatar

    Comment by Big Jay on 15 July 2009:

    I do this a lot when cooking. Make sure it’s a large grain salt for extra flavor. I like to use Hawaiian Alaea salt, very coarse and amazing flavor.

  6. Pingback by Chef Kevin Long Summer BBQ Tip Number 5 | The New England Online Magazine on 15 July 2009:

    [...] can find Chef Long BBQ #1 here – Chef Long BBQ #2 here – Chef Long BBQ #3 here, and Chef Long BBQ Tip #4 [...]

  7. Pingback by Chef Kevin Long Summer BBQ Tip Number 6 | The New England Online Magazine on 19 July 2009:

    [...] can find Chef Long BBQ Tip #1 here – Chef Long BBQ Tip #2 here – Chef Long BBQ Tip #3 here, – Chef Long BBQ Tip #4 here and Chef Long BBQ Tip #5 [...]

  8. Gravatar

    Comment by Camisetas on 6 August 2009:

    Just making a correction: we don’t use pepper in Brasilian barbecue, just marine salt. I’m not a chef but in Brasil almost everybody knows how to make a good brasilian barbecue, we have a lot of barbecue houses and nobody uses pepper. It´s my first time here great blog and posts, keep up the good work!

  9. Pingback by Welcome Chef Kevin Long to Complete New England | The New England Online Magazine on 27 June 2010:

    [...] BBQ Recipe #2 [...]

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