Treasure Islands of Santa Cruz

Treasure Islands of Santa Cruz Serves contractors, home owners, designers and decorators in the Following Markets of Northern California including brisbane, richmond, san leandro, menlo park, morgan hill, hollister park, hayward, union, millbrae, milpitas, palo alto, salinas, san francisco, rio del mar, monterey, carmel, bonny doon, scotts valley, boardwalk, foster city, sunnyvale, los altos, mountain view, alviso, woodside, saratoga, gilroy, modesto, pleasonton, livermore, redwood city, burlingame, oakland, and fremont.

The Hearth, Patio, and Barbecue Association (HPBA) publishes nationwide statistics for their industry. We found some interesting statistics to share.

Barbecue History:There is no definitive history about how the word “barbecue” originated – or why it’s sometimes used as a noun, verb, or adjective. Some say the Spaniards get the credit for the word, derived from their “barbacoa” which is an American-Indian word for the framework of green wood on which foods were placed for cooking over hot coals. Others think the French were responsible, offering the explanation that when the Caribbean pirates arrived on our Southern shores, they cooked animals on a spit-like devise that ran from “whiskers to tail” or “de barbe a` queue.” Competition barbecuing is one of the hottest hobbies in the country with hundreds of cook-offs held throughout all 50 states. The biggest and most famous are Memphis in May and The American Royal in Kansas City. Both cities stake their claim to being the barbecue capital of the U.S.

Who barbecues:Northeasterners are the biggest barbecuers in the nation, followed by those in the North Central, Southern and then Western parts of the country. Barbecues have been a White House tradition since Thomas Jefferson. Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs. Jimmy and Rosalyn Carter hosted a “pig pickin’” for about 500 guests including visiting foreign dignitaries. Ronald and Nancy Reagan also were avid barbecuers who entertained with barbecues at their ranch. George H. Bush, 41st president, held a barbecue for Members of Congress annually on the South Lawn of the White House.

What we barbecue:The most popular foods for barbecuing are, in order: hamburgers (87%), steak (83%), chicken (78%), and hot dogs (76%). The most commonly prepared side dishes are, in order, corn (42%), other vegetables (41%), and potatoes (39%).The most popular flavors of barbecue sauce are hickory (67%), followed by mesquite (52%), honey (48%), and then tomato-based (34%). The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.

How we barbecue:There are about as many styles of barbecuing as there are opinions - everyone's got their own! Generally speaking, though, there are barbecue styles that dominate in different regions of the country. In the Carolinas, they can't agree whether sauce should be vinegar, mustard or tomato based, but they can agree on the meat the sauce goes on - pork. In the Deep South, Georgia, Florida, and parts of Louisiana, you'll find that Cajun cuisine has had a strong influence. Regardless of whether you're barbecuing beef brisket, pork ribs, rabbit, or trout, chances are your taste buds will get a kick from a spicy marinade, sauce, or rub. In other parts of the South, pork also rules. In sunny California, lighter fare such as salmon is king of the grill. The Midwest is a barbecue hotbed - if you can't find a meat and sauce combination you like in Kansas City, you can't find it anywhere.

Our Fuels:Ellsworth B. A. Zwoyer of Pennsylvania patented a design for charcoal briquettes in 1897. After World War One, the Zwoyer Fuel Company built charcoal briquette manufacturing plants in the United States with plants in Buffalo, NY and Fall River, MA. There are stories circulating that Henry Ford invented the very first briquette in 1920 with the help of Thomas Edison. However, the 1897 patent obviously predates this and Ford and Edison both knew Zwoyer.Natural lump charcoal costs a bit more than charcoal briquettes but it burns hotter, which means you use less – and partially burned natural lump charcoal can be reused. Briquettes work better for long cooking periods and they produce more consistent heat. It’s easy to check how much propane is remaining in your tank. Bring your bathroom scale outside and put the tank on it. An empty tank weighs between 17 and 19 pounds. . The difference between that and what your tank weighs is how much gas you have left.

If you have time please check out our website ( www.treasureislandsofsantacruz.com ) to see some high quality pics of our custom made to order Outdoor Kitchens, Outdoor Fireplaces, and Firepits, installed in many Central Coast backyards (and coastal homes). If you look in our Galleries & Events page you can dig up some great galleries of car shows, volleyball tournaments, poker runs, Big Green Egg demo's, and some other events that we sponsor each year here on the Central Coast.