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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Monday, August 01, 2005


Well, it's been a busy two weeks. I promise I will get into more detail, but here's a quick post about my first contests of the year.

First there was Grill Kings, New York's first KCBS sanctioned contest. I cooked with the BBQ-Brethren/Brothers In Smoke team. We came in 4th. Congratulations to Dr. BBQ for taking Grand Champion.

Then there was Guitarbeque, held in Asbury Park New Jersey. Again, cooking with the BBQ-Brethren/Brothers In Smoke team. We came in 3rd. Missed 2nd by .4 of a point and missed 1st place by 1.5 points. Damn.

I will write more later. Two contests back to back was tough. Now it's time to get back to work and family.


At 6:38 AM, Anonymous Anonymous said...

Nude Barbecue

It will come to no surprise to many that Sub Rosa has a clothing optional policy. We've been known to barbecue and grill topless with only the benefit of a kitchen apron separating us from the flame. Nude barbecue, while not the rule can happen on hot summer evening at Sub Rosa.


This 'tradition' started with our wait staff. It was late July - the week of the annual International Pinot Noir Celebration and it was quite hot outside. We had to chill our Pinot Noir before serving because of the heat.

One wardrobe malfunction led to another that evening and soon the entire wait staff was topless. Being a huge wine tasting weekend, Sub Rosa was filled out-of-towners including some French guests. There is something about being on vacation that releases the inhibitions. It wasn't long until half the female guests had doffed their tops as well. You would have thought you were at some French Rivera private party, but no - just another magical weekend night at Sub Rosa in Dundee.

Smoking and grilling meat is another tradition as old as mankind. Starting in May, the meat smoker is going once a week or more. Smoked salmon or pork rule at Sub Rosa, though in the fall time we are partial to a side of local venison to smoke. Nearly all the wood used for the smoker and grilling comes from the property here. Cherry, hazelnut, prune, walnut, apple and pear wood all contribute to the 'terroir of smoke'.


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