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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.

Thursday, November 30, 2006

Catching up on a few things

There's not much happening in the WhiteTrash BBQ world right now. Work is excessively busy and I haven't had time to cook anything this week. Get Your Grill On is progressing nicely and taking a lot of time to keep alive.

However, on Saturday that's going to change. Right now defrosting in my refrigerator, I have a 12lb or so packer cut brisket which was left over from the Paul Kirk cooking class. It's going to be cooked on Charbroil's Double Door BBQ, Smoker and Grill. (name still sucks) That should be a lot of fun; trying out a new cooker with the hardest piece of meat to cook correctly.

Do you have questions about thawing meat? Check out this great site from the University of Illinois. They'll walk you through it from start to finish.

To follow up on my Farberware knife story, I broke another knife. This time it wasn't a steak knife, but the Santoku knife, which is supposed to be used for chopping, dicing, slicing etc. It was "free" with the knife set, so I guess I got what I paid for. But c'mon. These Farberware knives are no match for Cracker Barrel cheese.


At 7:40 PM, Anonymous Anonymous said...

Have fun with the brisket cook BQ !!

PS - I picked up one of those Farberware Santoku knives at the supermarket last week... It was about $7 so I couldn't pass it up... It's way to light but what I expected for $7... It chopped up some garlic OK though...scared to try it on some cheese though !!


At 7:40 AM, Anonymous Anonymous said...

Sounds like another failure of the Bush administration. You should write to your local congressperson.


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