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Briefs: BBQ hand off
Compiled by JANET K. KEELER
Published August 3, 2005
Lee Roy Selmon's, Outback's updated combo of BBQ-n-Bucs, has opened in Largo (2480 East Bay Drive; 727-536-5773). Outback's expansion into the chain barbecue niche has been slow; this is the third Selmon's location and the first outside Tampa.
The down-home menu has changed a bit since its 2001 debut, but there are still shrimp over grits cakes, and beans and greens among the sides.
FLAVOR ROLLER DERBY
The latest cheap thrill in convenience store cuisine is a chili-lime sausage that blows jalapeno hot and citrus cool. Now making a summer splash on the roller grills at 7-Eleven.
SUSHI OF ANOTHER COLOR
The former Yellow Door in Tampa is now the orange of tomato soup, and its Asian fusion has refocused on Japan at Soho Sushi's common table, bar and more.
This former project of restaurateur B.T. Nguyen-Batley has been refashioned by Jeff Hall, top sushi chef at his mother's popular Yoko's on MacDill Avenue. The Halls have remade Soho Sushi (311 S Howard Ave., Tampa; 813-251-1475.) into a casual spot with minimum fuss and maximum freshness.
His Soho roll wraps tuna and yellowtail with Hall's signature tempura crunchies. Best off-the-bar choices are fiery tuna tartare crowned with crimson fish roe and geso, crisply fried squid legs that are great fun for human fingers.
PORK POWER
To inspire women to get grilling, the National Pork Board is offering a free booklet, Grill Power! A Girl's Guide to Grilling. It features a grilling guide with times and temperatures along with other tips and five recipes. For a copy, send a self-addressed mailing label to: "Girl Power! A Girl's Guide to Grilling," National Pork Board, P.O. Box 9114, Des Moines, IA 50306 or visit www.theotherwhitemeat.com and click on freebies.
GRILLING VEGGIES
Nearly any vegetable can be cooked on the grill using these pointers:
To avoid sticking, marinate vegetables in an oil-based mixture or brush with oil (not butter; it burns too quickly). Drips may cause flare-ups; just lower the lid briefly to extinguish.
Undercooked vegetables are no treat. Hard ones such as broccoli, cauliflower and potatoes should be microwaved or parboiled before grilling so they don't burn on the outside before they're done.
Start grilling over medium-high heat, and if they begin overbrowning, turn one gas burner down or move the vegetables to a cooler spot on the charcoal grill.
For even cooking, the vegetables must be turned a few times. Use a hinged grill basket or skewers to simplify the task.
Vegetables can be grilled ahead of time, freeing up the grill for another use. They'll be fine at room temperature for a few hours.
- Compiled by JANET K. KEELER from staff reports and the Associated Press, Los Angeles Daily News, Baltimore Sun and Knight Ridder Newspapers. Reach her at 727 893-8586 or krieta@sptimes.com
[Last modified August 2, 2005, 09:45:05]
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