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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, April 30, 2007

National BBQ Month

According to the National Barbecue Association, May is National Barbecue Month. It's a great idea who's time has come. I urge all of you to get out during the month of May and do you part. COOK! If you need more ideas, you can find them on the NBBA's website.

(Have I posted too many pictures of ribs lately? Let me know.)

I'll be doing my part to honor National Barbecue month, so, I hereby pledge:
  1. To post daily.
  2. To post about barbecue and grilling only (with the exception of my post about the Taste of Chinatown which I promised you folks.)
  3. To cook barbecue and take pictures of it.
And to start it all off, here's some BBQ tips from our friends at the National Barbecue Association...

Facts on Types of Smoking Processes:

Cold Smoke:
  • Smoking occurs at 70°F to 100°F, imparting flavor without firming proteins. Items may be cold smoked, then finished in the oven. 80 degrees is average in a smoke house. There will be slight dehydration but very little actual cooking.
Hot Smoke:
  • Smoking occurs at 160°F to 225°F, imparting flavor and cooking the product. Temperature of smokehouse 160°F for all sausage (casings) 185°F for all solid meats.
Final internal temperature of uncured hot smoked items
  • Beef (suitable cuts) 130°F to 135°F for rare
Addition of smoke to an item that will be finished by some other cooking method.

  • More smoke flavor, the air does not circulate as much.Product must be dry.
  • Less smoke flavor because the air is being circulated.Product does not have to be dry because of the air circulation.
  • Pan smoking gives a lot of flavor in short period of time. Can be done with no special equipment.
Key Cooking and Smoking temperatures:
  • 103°F Proteins begin to set or denature
  • 137.5°F Trichinosis bacteria is killed
  • 155°F Federal requirement for cooking pork
  • 155°F All meats
  • 160°F All proteins are coagulated
  • 165°F Federal requirement for cooking all poultry

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Sunday, April 29, 2007

Ain't this a kick in the head?

I'm banned in China! Who Hoo! Well, to be honest, I don't know if I'm banned in China, but this blog is.

I wonder why. I try to keep this blog non-political.

Are you banned in China? You can find out here. Great Firewall of China.org

And guess what? I'm also banned in India.

What's next banned in the United States?



Since you don't have the balls to post who you are, I'm putting my message here for the world to see. It's the last bit of publicity I'm going to give you.

Enough. Don't send me anymore messages about him. If you want to bad mouth him, go start your own blog. He certainly enjoyed the DrBBQSucks blog when it was running, I'm sure he'd enjoy one about himself.


Friday, April 27, 2007


Howdy folks! A couple of things I need to clear up for you all.
  1. I know I owe you a bunch of posts. I even promised a schedule for the week, but I blew it off for various personal health reasons. I apologize, but I will run the posts next week using the same schedule.
  2. The pain killers I refer to in an earlier post are prescription which I do not abuse. I've had the same bottle for just over 3 years now and I'm just reaching the end of it.
  3. I just recently removed comment moderation from this blog. But, unfortunately I had to re-enable it as someone is sending me comments which reflects a personal vendetta against the founder of a certain BBQ forum. While I appreciate comments and critiques, the rules apply to all commentators on this blog. If you are going to criticize or attack, you better have the balls to post your contact information. I will not give voice to cowards on my blog.


Wednesday, April 25, 2007

I know...

but I got some great news for you right from Grub Street...

"Texas Barbecue Coming to Tribeca in Limited Release. Smokin’ Joe’s True-Blue Texas Barbecue will serve lunch (sandwiches, platters, and all the fixins) at the Tribeca Tavern on Fridays and Saturdays during the Tribeca Film Festival and, let's hope, longer. [NYT]"

I will be doing the promised posts. I will. But I've got to stop taking so many pain killers. And find the camera cable so that I can transfer the pictures.

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Tuesday, April 24, 2007


We apologize for the delay, but life gets in the way sometimes. I will be following the schedule of posts that I outlined yesterday, but they'll be starting tomorrow.

Here's a picture of some BBQ to keep you salivating until then....

Monday, April 23, 2007

A quickie

As you can see from the timing of this post, I've been a bit preoccupied today. But we had a real busy weekend and lots to talk about on the blog this week.

Tuesday, it will be all about the new Charbroil TEC grill.
Wednesday, a visit to Mo Gridder's BBQ up in the boogie down Bronx.
Thursday, I'll talk about this weekend's visit to A Taste Of China Town.
And Friday, well I don't know what I'll talk about yet, but I actually BBQ'd some ribs this weekend. I used The Dizzy Pig's Dizzy Dust, Willie B's Bourbon Rub and Spice Wine's Hen and Hog Dust. Beside the ribs, we actually consumed a fair amount of Jameson's and Tullamore Dew and some 20 year old coffee liquor we picked up in Jamaica on our honeymoon.

All in all, a very good weekend.

Friday, April 20, 2007

Al Roker's 5 Rules of Barbecue

1. Never Touch Another Man's Grill.
I will be the first to admit that when it comes to cooking, I'm a bit of a control freak. I love folks hanging out in the kitchen while I cook, but I don't want any help. The same holds true at the backyard grill. Don't ask to help me cook. I would never think of touching your grill. I know that every inch of soot-and-grease-encrusted metal has been lovingly and patiently created by you. It's one of the manly arts. Ever heard of the old saying, "Too many cooks spoil the broth?" Here's another one: "Touch my grill or any of my utensils, they'll be calling you 'Stumpy'!

2. Do Not Use A Fork To Move Your Meat Around The Grill.
Use tongs. If you pierce the meat with a fork, all those wonderful juices will run out onto the coals, cause some wonderful flare-ups, and leave you with grilled shoe leather. While your friends "Oooooo" and "Aaahhh" at the flames, you're ruining your meat and run the risk of setting your facial hair on fire.

3. Don't Keep Moving Your Meat Around The Grill.
Once you slap it on the grill, just leave it, unless it either: (a) starts to burn and you have to move it to a cooler spot or (b) there's inclement weather and you are threatened by floods, locusts, lightning, or all of the above. It may be very satisfying to flip your burger and push it down on the grill. Know what that does? Causes flare-ups and dries out the meat. See Rule 2.

4. Do Not Wear An Apron That Says, "Kiss The Cook."
If you want to invite ridicule, scorn, and derision, then by all means, wear something like the aforementioned apron or like attire. By the same token, I always love those pictures of barbecues in the glossy food magazines with people wearing designer sweaters tied around their necks and khaki slacks or skirts. Who are these people? What kind of barbecue are they at? They probably eat ribs with a knife and fork! Me, I love grilling in an old T-shirt and shorts. In fact, I usually wear those sport shorts that are good on land and water. If things get a little hot, I take a break from grilling and jump in the pool. But not for long, lest somebody think the grill needs tending. See Rule 1.

5. Don't Take It Too Seriously.
Enjoy yourself. That's the deal with grilling and barbecue. Friends and family. Laughter and good times. It's not like being at those trendy downtown bars, where everyone is dressed in black and they all look like they need a cookie. Backyard cooking is folks who look like you and me, people we know, but more important, people we want to hang out with.

Thursday, April 19, 2007

BBQ Equipment: The Solar Grill

I stumbled across The Solar-Grill today. It's an interesting concept, using the sun's energy to cook your food. But in no way can you create BBQ or even grill on this piece of equipment. Basically you put your food into a metal tube and the heat from the sun steams the food to cook it.

From their website: With the new Solar-Grill you can barbecue fish, chicken, vegetables, juicy steaks or other tasteful meals. An all this can be achieved without: electricity, coals, connecting or fire lighting.

Just unfold aim at the sun put the meal into the barbecue cup and grilling starts immediately

The Solar-Grill has a flexible mirror, which focuses the sun beams on the barbecue cup allowing it to heat up. Your meal is cooked in the self contained barbecue cup an heated evenly from all sides, without direct irradiation by sunlight.

Because of the intelligent construction of the Solar-Grill your favorite dishes are cooked thoroughly by it self well-done, without burning. Everything keeps icy (?) and you can enjoy other activities.

Solar-Grill is ideal for camping and spare time, in the garden, on the balcony, at the swimming pool, beach or lakeside resort. Anyplace where open fire is forbidden or clouds of smoke are not welcome; no smoke no open fire no turn of meals just pleasant smell of fresh barbecued dishes. (How can it smell like barbecue when the food is steamed and there's no smoke? It will smell like steamed meat!)

Telescope features and a foldable mirror enables easy handling and space-saving storage. Because of it's extreme lightness you can easily take the Solar-Grill to your favorite place.

Back to me now. I really think this is an interesting concept and the Solar-Grill looks like a fun gadget, but why do they insist on calling it a grill? Damn, they just don't understand BBQ.

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Wednesday, April 18, 2007

Grillin' On The Bay: The Press

Just some quick results of a Google search for Grillin' On The Bay 2007. I'm still smiling when I think about that contest.

Pete from Eating For Brooklyn was one of our guest judges. He passed up a wedding to judge the event. Sorry we didn't get a chance to meet.

The Fat Texan from Providence RI, posted some great pictures over on The Smoke Ring

My partner in crime, Matt from The Hampton Smoker covers the people who donated to the goodie bags and to the contest.

Ted Lorson from Q Haven has a great run down on his experience at the contest.

Lost Nation has posted a great set of pictures.


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Tuesday, April 17, 2007

BBQ Events: The New Q - A Twist on Old School BBQ

I'm still doing taxes so my review of the Charbroil Tec Grill will need to wait another day, but in the mean time..

This came into my email a few minutes ago and I wanted to share it with you. I wish I had the scratch to head down to Georgia for this. It sounds like a great event.

A Friendly Reminder – You are invited to ‘The New Q’ – A Twist on Old School BBQ organized by Heritage Foods USA & Slow Food Atlanta on May 5, 2007 1-5 pm at Studioplex in Atlanta, Georgia.

It’s our First Annual BBQ to celebrate local chefs, heritage breeds, sustainable farms and to raise money for the Atlanta Community Food Bank.

Tickets are available in advance for $25. To purchase tickets go to www.xorbia.com/tickets/thenewq. Enjoy the purest proteins on the planet! Enjoy tastings from over a dozen of Georgia's best chefs. Pair them with homemade BBQ sauces and vegetarian sides as well as refreshing beers from Sweetwater Brewing Co. and local wineries. Plus live music and more!

All-Star Cast of the New Q Chefs: Their Menus and Their Thoughts!

Linton Hopkins of Restaurant Eugene
Menu: Caw Caw Creek Pork Belly served with hominy and buttermilk flan matched with Western style Carolina BBQ sauce and bread and butter pickles.

“I love the way the fat and the meat come together in the belly. Plus ‘lesser cuts’ are the best tasting parts and using them gives an extra helping hand to the farmer.”

Shaun Doty of Shaun’s
Menu: Newman Heritage Berkshire Whole Hog Tacos, smoked Mexican BBQ style.

“Atlanta loves Slow Food and Heritage Foods USA – and so do I!”

Joe Truex and Mihoko Obunai of Repast
Menu: Lazy Farm Red Wattle Spare Ribs with a garlic, lemon and rosemary dry rub and Napa cabbage coleslaw.

“Pig on wood is nothing but good.”

Carmen Capello of Global Culinary
Menu: Sequatchie Cove Farm Lamb Carpaccio with baby basil salad, salmon caviar, and roasted garlic oil / Spicy Braised Lamb Tacos in a chipotle aioli and green tomato relish / Shaved Lamb Gyros in a cucumber foam, avocado sour cream.

“It is a great day when the planets align to bring together great chefs, heritage products and new ideas.”

Gerry Klaskala of Aria
Menu: White Oak Pastures Beef Brisket White Corn Tortillas served with guajillo chili and a new take on BBQ sauce.

“I love Texas-style BBQ and am thrilled for the opportunity to outdo my comrades in Texas in downtown Atlanta”

Delia Champion of Flying Biscuit
Menu: Good Shepherd Ranch Heritage Turkey Barbequed in Root Beer and set on a flying biscuit.

“I’m thrilled to be part of such a good cause and plus I get to use fabulous products. Nothing could be better than an afternoon like this.”

Ron Eyester of Food 101
Menu: Sequatchie Cove Farm Coca-Cola and Balsamic Braised Beef Ribs and White Oak Pastures Mustard-Seed Roasted Beef Brisket with sweet chili slaw.

“Bringing together unlikely ingredients is a big part of New School barbequing”

Robert Gerstenecker of Park 75 at the Four Seasons
Menu: Newman Heritage Berkshire Pulled Pork Sandwich on sweet potato brioche with Ground Chuck Chili-Dogs from White Oak Pastures.

“It’s a great opportunity to participate with such good food while giving back at the same time.”

Hugh Acheson of Five & Ten
Menu: Lazy Farm Red Wattle Braised Pork Belly with a citrus salad chili vinaigrette.

“I love belly because it is an easy cut to work with but most people don’t commonly eat much of it. I’m looking forward to introducing more people to my bellies.”

David Larkworthy of 5 Seasons Brewery
Menu: Cracklin’ Scallion Sequatchie Cove Farm Whole Ossabaw Hog Crepe in a regional BBQ sauce.

“Not only is the Ossabaw pig one of the rarest varieties, it is also one of the tastiest and Bill Keener raises some of the best.”

Chef Cathy Conway of Avalon Catering
Menu: White Oak Pastures Slow Roasted Beef Brisket Tacos with Anson Mills corn masa tortillas in a salsa molcajete.

“What could be more appropriate for a Cinco de Mayo celebration than beef brisket tacos.”

Chef Todd Mussman, Ryan Turner and Ryan Hidinger of Muss & Turners
Menu: Riverview Farms Bone-in Ham, house-brined and smoked with special sauces.

“Wes and Charlotte from Riverview have great heritage pork. We find their marbled hams work perfectly with our secret brining recipe.”

Chef David Sturgis of Farm 255
Menu: Slow-roast Riverview Farm Pork Shoulder accented by a selection of Athens style BBQ sauces.

“Turning tougher cuts of meat into unctuous treasures, spending time with family and friends, eating way too much, it's hard not to love the BBQ.”

Michael Tuohy of Woodfire Grill
Menu: House-made Tamworth Farm Fennel Sausage with Anson Mills polenta and San Marzano tomatoes.

“Pure, honest and good is the best way to describe Curtis White’s pork – and he’s local to Atlanta!”

Steve Farace of SweetWater Brewing Company
Menu: 420 Extra Pale Ale, Hummer Belgian White, Blue Light Wheat Ale with Blueberries on draft.

“Don’t float the mainstream”

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Monday, April 16, 2007

Another Happy Customer....

.. Not.

I stumbled across this article by LAist about his or her "miserable" experience at BBQ'n at the Autry. They went to a BBQ festival and didn't eat any BBQ!

It seems that the fine folks over at LAist have discovered that BBQ Festivals are usually just BBQ contests and that the competitors are not allowed to sell or sample their wares for the general public. Health Departments in most jurisdictions require that anyone selling or giving food to the public be licensed. Most BBQ competitors are hobbyist and not licensed or equipped to feed a festival crowd.

I blame the food network for mis-leading the public. Everyone expects to be able to attend a BBQ contest and eat from each team. It's just not the case. Most events will have some food vendors selling BBQ. Unfortunately due to the litigious society we live in, this is probably the best the organizers can do.

I'm sorry that LAist feels misled, but the Autry website clearly states: " Taste championship quality barbecue from outstanding vendors such as: Cheers Catering's Taste of the West Barbeque, George's Traditional Barbeque, Silvio's Brazilian Barbeque, Sun Chow's Pan Asian Barbeque."

BBQ'n at the Autry is a relatively new event held each year at Los Angle's Griffith Park. From everything I've ever heard from the competitors this is a great event. Well run, well manged, planned and executed. From what I hear, the cooks have a great time.

So if you want to go to a BBQ contest and eat the competitor's food, go become a BBQ judge. Or volunteer to be a dishwasher for a team, or help them break down. Believe me, you'll have more BBQ then you could ever eat.

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It Was A Good Weekend

Ahh, it was a good weekend. Even though NYC was drenched with 8" of rain, I got some time on Saturday to grill. Yes, I actually cooked over a live fire. Hmm, I wonder if I pissed off Mother Nature and that's why she sent the Nor'Easter on Sunday?

A while back I mentioned that I was attending the Charbroil roll-out for their new TEC grills. One of the perks of the roll-out was that Charbroil was going to send me, and anyone else who attended, a TEC grill for evaluation. I only agreed to evaluate the grill if Charbroil would accept criticism as well as praise. Their response, "Bring it on."

You may have seen reviews about this grill already at The Hampton Smoker, Men In Aprons and at The BBQ General. My grill was delivered last week. It was unpacked and assembled and christened on Saturday.

I'm doing taxes today, so I don't have time to post the full review yet. I will be giving you the nitty-gritty during the week but to sum it all up, I like this grill.

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Sunday, April 15, 2007

Book Review: A Man's Guide to Grilling

A Man's Guide To Grilling
Men's Health Special On sale until July 17, 2007 - Rodale, Inc.
Adapted from:
The Ab's Diet Get Fit, Stay Fit Plan (David Zinczencko with Ted Spike, Rodale)
A Man, A Can, A Grill (David Jochachim, Rodale)
Peace, Love and Barbecue (Mike Mills and Amy Mills Tunnicliffe, Rodale Inc.)

OK, I admit it, this book, more of a magazine really, took me by surprise. I was perusing the local "men's interests" section of my favorite Barnes and Noble and came across A Man's Guide to Grilling. By now you must know that barbecue and grilling books always attract my attention. I put down the magazine I was perusing but had no intention of buying and purchased A Man's Guide to Grilling. It was the safe bet I could read this on the subway, not so with the other magazine.

A Man's Guide to Grilling starts off promising with a great introduction about grilling and some spot on cooking advice by Anthony Bourdain. I love the fact that he knows the difference between grilling and barbecue and is humble enough to admit that he knows squat about the latter. His best advice about grilling and cooking in general is, "Above all, experiment. Feel free to fail. It's the way I learned. It's the way cooks have mastered their craft through centuries. And it's a hell of a lot of fun."

A Man's Guide to Grilling then turns to the BBQ legend Mike Mills for advice on tools and equipment with a chapter lifted wholesale from his outstanding book, Peace Love and BBQ. It then talks about knives, grills and food safety. I found the chapter on food safety a bit of a turn off. I know it's important, but coming right before the recipes it made me loose my appetite. And it's downhill from there.

Now we reach the heart of the book, the recipes. What can I say about the recipes. Well, first off, if you already have Peace Love and Barbecue and A Man, A Can, A Grill, you already have all of them. The majority of the recipes come from A Man, A Can, A Grill and are the type of recipes that would make Sandra Lee proud; 70% pre-packaged store bought ingredients. It's a real mixed bag.

The book concludes with an exercise program and a diet! WTF? Well, I guess I shouldn't be surprised as this book is published as a part of Men's Health, but c'mon. Sprinkled through out the book are pictures of half naked, sculpted and hairless men's bodies. Now, I've been on the barbecue circuit. Trust me, there are no sculpted and hairless men out there cooking the real stuff. Half naked - sure, but hairless and sculpted - no way.

Don't waste your money on this throw away.

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Wednesday, April 11, 2007


Not much to post today, but here's some more pictures from NYC's only New England Barbecue Society sanctioned barbecue contest Grillin' On The Bay.

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Tuesday, April 10, 2007

Post 500

Wow, this snuck up on me. I knew it was coming and was planning on writing a deep philosophical diatribe about blogging, barbecue and life for post 500, but alas, it's not to be.

Instead I’m offering a tip of the hat to the fine folks over at Hogwild BBQ. Hogwild is a great new blog all about backyard barbeque. Just take a look at his picture of a recent meat run of his. Anyone's who's buying and cooking that much meat is a friend of mine!

Be sure to check out Hogwild BBQ. It's a great read from the backyard cooker's perspective.
And while you're surfing the net, take a look at Get Your Grill On. Get Your Grill On is a compendium of blogs and websites dedicated to the art of outdoor cooking. If you're into barbeque, grilling, cowboy cooking or dutch oven cooking you'll find something intersting to read at Get Your Grill On.
And if you'd like to join the staff of fine writers at Get Your Grill On, drop me a note at BBQWhiteTrash. The pay's not so great, but it sure is fun.

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Monday, April 09, 2007

Hi-Tech Grilling?

I know I work in tech support. I know I love to grill. But has it really come down to this?

Charcoal Bob
has created an on-line "Cookout Calculator." It's an interesting website that helps you detemine how long to grill meat and chicken on your various types of grills. It even allows for multiple cuts of meats and different degrees of "doneness - well, rare, medium etc."

This seems like a great little program, but kinda takes the fun out of it don't ya think?

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Saturday, April 07, 2007

BBQ Events: I Love Barbecue Festival

This comes to us from The Adirondack Daily. I hear that last year's event was one of the best contests in the country. I'm hoping to go this year myself. See you there?

LAKE PLACID — With thoughts of spring come thoughts of summer. And with thoughts of summer, the mind will inevitably start thinking barbecue.

It’s already on the minds of organizers for the I Love Barbeque Festival, set to take place from June 30 through July 1 at the speed skating oval in Lake Placid.

In just its second year, the Barbeque Festival has doubled in size from 15 teams competing last year to 30 slated for this year.

And this isn’t just Uncle Joe in the backyard flipping burgers and hot dogs, said communications coordinator for the event Jon Lundin. These are professional barbecue crews captained by pit bosses with some not-so-open techniques and a few heavily guarded secrets.

“Some of the equipment these guys bring is unreal,” Lundin said.

Like last year, the winner in Lake Placid will be designated as the New York State Grand Champion and will have a shot to compete for the national title at the Royal America Barbeque Festival in Kansas City, Mo.

In fact, all the judges for this year’s Lake Placid Barbeque Festival will be trained and certified by the Kansas City Barbeque Society, which oversees the national championship.

There will be no gas, just wood and charcoal.

The cost of admission for the event is $5. If the smells wafting through town don’t entice you to check out and sample some fare and see master barbecue chefs in action, Lundin said he hopes the cause will. All the proceeds from the event will go to benefit the Thomas Shipman Youth Center in Lake Placid. Last year, the event was able to haul in $23,000 for the youth center, and Lundin said they’re hoping to top that amount this year.

“Last year, the Kansas City Barbeque Society said, if we break even or make $15, we should consider the event a success,” Lundin said.

Like last year, teams will have to demonstrate a range of barbecuing ability. They’ll be competing in four categories: chicken, pork ribs, pulled pork and beef brisket.

The winner, along with being crowned state champion, will also walk away with a check for $7,500.

The event kicks off with a $1,000 Midnight Grillin’ Bash with live music and fireworks. Throughout the weekend, there will be live music, games, entertainment and, of course, food.

Participants will have the chance to taste of the competing teams’ fare on Saturday, June 30 for the People’s Choice Award, also dubbed the “Buck-a-Rib” contest, where each rib costs $1.

At all other times, only judges will be sampling the teams’ barbecue, but Lundin said there will be plenty of other food vendors and entertainment to keep people full and happy.

Spectators will also have the chance to meet some “barbecue celebrities” like Rodney “Ziggy” Cheshire, founder of the School of Southern Barbeque; John Frank, a two-time Super Bowl champion; Mark Grimmette, a two-time Olympic luge medalist; and Jack McDavid, host of the Food Network’s “Chillin’ and Grillin’” show.

On the Net: I Love Barbeque Festival: www.ilbbqf.com

Contact Andy Bates at 523-4401 or abates@lakeplacidnews.com.

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Thursday, April 05, 2007


I like to read recipes. I like to talk about recipes. I ask people all the time about how they cook. It's just something I do.

Tonight I was reading over my blog and looking at the recipes I've provided. Some recipes I've made up. Some recipes were taken from cookbooks, blogs, forums, etc. Some I've really enjoyed and still make on a regular basis. Others I haven't touched in years.

But all this god me thinking, "What makes a recipe an original?" There are probably a million recipes out there for, say, a Bacon Lettuce Tomato sandwich, but what makes one better than the other? Is a recipe truly unique, if recipe A calls for 1/2 tsp of salt and recipe B calls for 1 tsp of salt? You can only stretch a BLT so far. Does that slight difference make A & B two unique recipes? Two original ideas?

Say I have a recipe for Chicken Parmesan from the Betty Crocker cookbook, but instead of topping the chicken with mozzarella cheese as called for, I use swiss, have I created a new original recipe?

So tonight I ponder. What makes a recipe truly original and one's own.

Wednesday, April 04, 2007

Barbecue Soothes

I know that I owe you all a post about Grillin' On The Bay. I'll give you the run down of the event, the cooks, the sponsors etc. I'll talk about what it's like to put together the event. I'll thank those that need to be thanked. That post is coming, but not today.

I've been away from the smoke too much this year. There's something magical in the mix of smoke, spice, fire and meat that soothes my soul. I've been mired in responsibilities of parenting, work, politics, volunteering, organizing, egos, coaching, selling, cajoling, betrayal and bullshit far too much this year. I know this is going to sound corny, but my soul was aching. There's an alchemy and magic that comes from creating barbeque which soothes my soul. I'm sorry that I've repeated myself, but I can't find a better word to describe it. Barbeque soothes.

Mike Mills in his excellent book Peace, Love and Barbecue put it this way... "Barbecue soothes the soul. It's simple in philosophy and rich in tradition. It's an art and a craft, a love and a passion."

I couldn't agree more. People ask me why I would spend hours creating ribs in the smoke, when I could do it with a little boiled water in less than a hour. They ask, why would I spend 16 hours on a brisket? They just don't understand. Barbecue soothes.

Grillin' on The Bay restored my hope in barbecue. I'm not saying that because I was one of the organizers, but because it was great to spend a day with people who share my passion. The egos were in check, the politics put away, and it all got down to cooking and having fun. Teams were helping opposing teams. More experienced cookers were mentoring newbies. Teams were good naturedly taunting each other when cooking, but applauding and cheering each other at the awards. This is the essence of barbecue and the barbeque community that I knew was still out there somewhere. It was good to see you again.

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Sunday, April 01, 2007

BBQ Contests: Grillin' On The Bay

Here are the complete results for Grillin' On The Bay. I'm exhausted. I think I've slept 3 hours since Thursday. I'll give you a more detailed report in the upcoming days.

1. The Anchormen
2. Fugheddaboutit
3. Ma's Que Crew
4. Lost Nation
5. Smoke In Da Eye
6. Ribs Within
7. Q Haven
8. Beer Belly Porkers
9. Hill Country
10. iQue
11. Fat Texan BBQ
12. All American BBQ
13. Smokin Bones
14. Burnt Side Down
15. Purple Turtle
16. Smokin Dave's Talkgate Party
17. Front Street Smoke House
18. Better BBQ Bureau
19. Notorious BBQ
20. Duke's
21. Smokin Mike's
22. Richie's Rib Shack
23. The Mutiny Smokers
24. Hot Hogs

1. The Anchormen
2. All American BBQ
3. Ma's Que Crew
4. Ribs Within
5. Lost Nation
6. Q Haven
7. Purple Turtle
8. Hill Country
9. Fat Texan BBQ
10. iQue
11. Smoke In Da Eye
12. Burnt Side Down
13. Better BBQ Bureau
14. The Mutiny Smokers
15. Beer Belly Porkers
16. Fuhgeddaboutit
17. Notorious BBQ
18. Smokin Dave's Tailgate
19. Smokin Mike's
20. Duke's
21. Richie's Rib Shack
22. Smokin Bones
23. Front Street Smoke House
24. Hot Hogs

1. Fuhgeddaboutit
2. Smoke In Da Eye
3. Beer Belly Porkers
4. Smokin Bones
5. Q Haven
6. The Anchormen
7. iQue
8. Smokin Dave's Tailgate
9. Ma's Que Crew
10. Richie's Rib Shack
11. All American BBQ
12. Ribs Within
13. Lost Nation
14. Front Street Smoke House
15. Fat Texan BBQ
16. Hill Country
17. Hot Hogs
18. Smokin Mike's
19. Burnt Side Down
20. Duke's
21. Purple Turtle
22. Notorious BBQ
23. Better BBQ Bureau
24. The Mutiny Smokers

1. Lost Nation
2. The Anchormen
3. Fugheddaboutit
4. Smoke In Da Eye
5. Front Street Smoke House
6. FatTexanBBQ
7. Smokin Mike's
8. Ma's Que Crew
9. Burnt Side Down
10. Q Haven
11. Better BBQ Bureau
12. Hot Hogs
13. Ribs Within
14. Duke's
15. Beer Belly Porkers
16. Smokin Bones
17. Purple Turtle
18. All American BBQ
19. Hill Country
20. iQue
21. Notorious BBQ
22. Smokin Dave's Tailgate
23. The Mutiny Smokers
24. Richie's Rib Shack

Chef's Choice
1. Notorious BBQ
2. Fugheddaboutit
3. Ma's Que Crew
4. Hill Country
5. Better BBQ Crew
6. Ribs Within
7. Smokin Dave's Tailgate
8. Beer Belly Porkers
9. Smoke In Da Eye
10. Smokin Bones
11. The Mutiny Smokers
12. Purple Turtle
13. iQue
14. Duke's
15. Lost Nation
16. Richie's RibShack
17. Burnt Side Down
18. Q Haven
19. The Anchormen
20. Front Street Smoke House
21. Fat Texan BBQ
22. All American BBQ
23. Hot Hogs
24. Smokin Mike's

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