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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.

Wednesday, October 31, 2007

Damn Bloggers

I was listening to Food Talk on WOR radio with Michael Colameco today and he was interviewing the director, Jon Luc, of the Michelin Guides. In case you don't know, the Michelin Guides are the French Guide to restaurants, much like the Zagat guides in the USA, which have launched recently in the United States.

From what I understand a Michelin 3 star rating in Europe will enshrine a restaurant as more than just a restaurant, but as a dining destination worth visiting from anywhere in the world. That was Jon Luc's opinion anyway. And he's hoping that the Michelin rating will become just as important here as it is in Europe.

But what really caught my ear was Michael Colameco repeating his often stated view that bloggers are destroying the "legitimate" restaurant review business by reviewing restaurants too soon after they have opened. Michael and Jon Luc went on to lament about how a restaurant needs time to develop, how difficult it is to open and how it's not fair to a chef to critique his food during the first month a restaurant is open. Jon Luc went as far as stating that a restaurant needs to be running for at least 6 months before it would be fair to review it.

I've heard many of the "legitimate" (meaning paid for their work) reviewers sing this same song. "Restaurants need time to get established." "It's hard to work out the kinks of a new restaurant." "One can't expect a chef to orchestrate as complex an operation as a restaurant properly from day one."

Cry me a river.

All I can say is that is BULLSHIT! Once the door is open the restaurant is fair game. I'm sorry, but I don't have, never had and will never get 6 months to get my act together in my profession. I'm expected to step in and do my job well from the minute I show up. Why is it any different for chefs and restaurants?

A doctor or lawyer is expected to know his craft from the day he puts up his shingle. A musician is expected to know how to play. An orchestra is expected to know the piece of music they are performing. It takes all of them years before they can sell their wares. And the better they get at it, the more they can charge.

It's the same in the restaurant business. If a restaurant has opened its doors for business it better be ready to perform. And it needs to be ready to accept praise and criticism from the great unwashed mass of bloggers out there, not just the reviews by the boys in the club.

Food bloggers have been derided and belittled by the professional reviewers and the restaurant industry. It has been stated that bloggers aren't "legitimate."Even some chefs have joined in the chorus against the bloggers. Marion Batali states, "Many of the anonymous authors who vent on blogs rant their snarky vituperatives from behind the smoky curtain of the web. This allows them a peculiar and nasty vocabulary that seems to be taken as truth by virtue of the fact that it has been printed somewhere. Unfortunately, this also allows untruths, lies and malicious and personally driven dreck to be quoted as fact." Boo Hoo Hoo.

And of course there's the famous incident of The Amateur Gourmet and Le Cirque.

Bloggers work by different rules than the "legitimate" media. This has been hurled as a criticism, but to me its a badge of honor. Most of us are unknown by the restaurateurs. We're not in the club so we don't get the special treatment say a Brunni, an Ozerksy or a Sietsema would get when they sit down at the table. We get the true experience of the restaurant. We report it to the public. I know that I'll take a friend's word about a restaurant long before I'll believe a review in a paper or on the net.

Over the last couple of years I've become known in the NY BBQ world. I know that when I walk into many of the NY area BBQ restaurants they know who I am. Hell, I was recognized by a chef in a restaurant supply store over the weekend. In many of the restaurants I know the pit masters personally and in some cases count them as friends. Do I get the star treatment from them? Many times I do. And when I do, I don't report it back here as a review of the restaurant. It's not fair to you and it's not fair to the restaurant.

I think people like Colameco and Batali have to realize that the playing field has changed. The blogosphere has given the little people the chance to pull back the curtain. If a diner has a bad experience and tells about it, to me that's just as legitimate opinion as a rave review. One thing that these guys seem not to know, is that most food bloggers got into blogging about food because we LOVE food. I believe that the vast majority of us want to see every restaurant thrive.

Sorry fellas, but in most cases the bloggers speak the truth. Get over it.

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Monday, October 29, 2007

Everytime I Think I'm Out

They drag me back in.

Apologies to Don Corleone, but the older I get the more I understand how he feels.

In June, after 15 years, all of my children have left the grammar school. I remember sitting at my daughters graduation ceremony thinking that I was graduating as well. After 15 years of working on school plays, pumpkin patches, blood drives, card parties, Mother's Day sales, Father Day sales, car washes, haunted houses, movie nights, basketball, parish dances, being Santa and whatever else they could sucker me into, I was free.

Well, it was a short summer. This weekend was the school Halloween dance. Guess who they called to build the haunted house again. Oh, I tried to get out of it, but the PTA president is a good friend and she swore she couldn't find anyone else. So we assembled the old team; Chuck, who's been out of the school four years now; Mike, who's been out of the school a couple of years now; John who's child is still there and me. We built a haunted house. It turned out to be a fun night and it was good working with my friends again.

But this is a blog about barbecue. So let me leave you with a recommendation. I mentioned a couple of weeks ago that Barnes and Noble was putting many of its "summer" books on sale. Now is the time to pick up all those barbeque and grilling cookbooks at discount prices. My latest purchase is the Williams-Sonoma Complete Grilling Cookbook. Original price was over $50. I bought it for $12.95. (Jeez, I was feeling like I got a great deal, but looking at Amazon, I could have bought it for $6.47. Nice.)

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Saturday, October 27, 2007

Barbecue New York - A Look Back

Internet feeds are a great thing. So are mailing lists and news feeds. But you need to be skeptical of what comes into your in-box.

The article below came into my in-box last night and says it was published last night by AM New York. I think I've read this article before, because it's certainly out of date. Since the article was published, Josh is editing New York Magazine's Grub Street, the Long Island Grill Kings contest has been canceled, BBQ-NYC wasn't held this year, Brooklyn has hosted two Grillin' On The Bay BBQ contests, and Hill Country, regarded by many as NYC's best BBQ restaurant, has opened.

Shame on AM New York for pushing such old material as today's "news."

But it's still an interesting read and look into yesteryear. Here ya go....

Barbecue New York

By Josh Ozersky

Barbecue is booming in New York these days. The perfume of the pits wafts from Woodbury woodpiles and West Village meeting places, from mobile pits in Rego Park and Staten Island to multimillion-dollar restaurants all over Manhattan.

Purists have debated whether any of it is truly authentic. But when Kansas City's legendary "Baron of Barbecue," Paul Kirk, opened a Manhattan restaurant earlier this year, no one could doubt that barbecue had truly arrived.

It was a long time coming.

Those who love barbecue as babies love milk can remember all too well what it was like just a few short years ago. "English Bob" Pearson, as he was sometimes called by his fans, was the only game in town, with restaurants in Long Island City and Jackson Heights, both now closed.

He set the standard for the genuine article - no dry rub, no glaze, sauce on the side - and continues the tradition at his new place, Pearson's Texas Barbecue, 170 E. 81st St. in Manhattan.

It wasn't, and isn't, the sticky-sweet, mushy dish soaked in a cloying sauce that is served in so many franchise restaurants. This was true barbecue, cooked for many hours in a transforming bath of hardwood smoke.

Classic pit smoking changes meat, rendering some of its fat and flavoring what remains, tenderizing the meat as it shrinks and giving the final result a pink ring meaningful to pitheads.

Today, a new barbecue restaurant seems to open every month, with the wildly successful Daisy May's BBQ U.S.A., Blue Smoke, Dinosaur BBQ and now Paul Kirk's R.U.B. (Righteous Urban Barbecue), all in Manhattan, being the most notable.

Smoking, or nonsmoking?

But few have adopted Pearson's no-frills aesthetic: most of the new barbecues are as ambitious about their sauces, marinades and spice rubs as they are about the smoking process itself.

"The way I look at it, barbecue doesn't just cook itself. It's a real craft," says Adam Perry Lang of Daisy May's BBQ U.S.A., a classically trained chef who was once a protégé of Daniel Boulud. Perry doesn't like an overly smoky barbecue and so uses wood fuel that has already burned down in his secret, self-designed smoker.

For others, like Pearson and John Stage of Dinosaur, the smoky taste is the essence of barbecue. Indeed, as soon as you walk into Dinosaur, the unmistakable smell of hickory smoke hits you like the remembered face of an old flame.

The smell is the first giveaway that barbecue, in the traditional Southern sense, is something different from what New Yorkers are used to. Says one of the area's best barbecuers, Rick Anselmi of Poppa Rick's Fine Foods in Woodbury, "If you're born here, you have no conception of what barbecue is.''

It's not backyard grilling

For Anselmi, the barbecue epiphany happened 10 years ago on a trip to Houston. "Being from Long Island, I thought barbecue meant grilling in the backyard," he says. "But when you get down there and consider what they consider barbecue, it's a revelation.

"This old man stood by a hinged oil drum for hours and hours and let me taste the brisket he was cooking. It was as tender as a pot roast, but it didn't have a boiled taste. This is a piece of brisket? It was a fascination to me, it really was."

Barbecue hits New York

For many New Yorkers, barbecue is something they've heard about but possibly never had. That is, many never had it until three events in the summer of 2003 helped the current barbecue explosion reach critical mass.

On June 2, Danny Meyer's Big Apple Block Party, sponsored by Blue Smoke, was the Woodstock of New York barbecue. It brought some of the country's most famous pitmasters from their homes in Texas, Tennessee, North Carolina and other trans-Hudson barbecue capitals. A couple of weeks later, on June 21, the first annual Grill Kings Long Island BBQ Cook-off was held in Eisenhower Park and Will Breakstone of Islip emerged the winner.

And on Aug. 16, on Ward's Island, Travis Mills and Robert Richter, two young local barbecue enthusiasts, threw BBQ-NYC, a cult event as memorable in its own way as Meyer's extravaganza.

All three events were repeated last year and are planned for this summer as well. It's June 11 and 12 for the Big Apple Block Party, July 23 and 24 for Grill Kings Long Island BBQ Cook-Off. No date is set yet for the BBQ-NYC event. (Last year's Big Apple Block Party was a riot scene, with endless snaking lines and barbecues pressed to capacity, featuring smoked brisket, hot links, pulled pork, and, of course, spareribs.)

Barbecue in New York is still experiencing growing pains. Many of the restaurants that are opening struggle, both with the cooking process and with the expenses involved in slow-smoking and the air-cleaning technology it requires. And not a few home barbecuers have spent 12 to 15 hours on a brisket, gathered a crowd of friends and neighbors around, only to find a bitter, sooty piece of meat to show for it.

But at the end of the day, most everyone bitten by the barbecue bug seems to think that the trouble is worth it.

Al Horowitz, of Smokin' Al's Famous BBQ Joint in Bay Shore, sums it up like this: "It does take special time and attention. Anybody can flip some meat on a grill, but the TLC, the patience and time barbecue takes is what makes it worthwhile. You're really doing something special."


Like anyone else, I have my biases when it comes to barbecue, and this list reflects them. I prefer more smoke to less, and I tend to give short shrift to even the most artful sauces and seasonings. I also like fat - the more the better. This list of my favorites includes only established barbecue restaurants: Just-opened places like Paul Kirk's R.U.B., Spanky's BBQ in Times Square and Brooklyn's Jake's are at a disadvantage. It also takes no notice of side dishes, desserts, decor or service. Barbecue alone determines order.

1. Dinosaur BBQ, 646 131st St., Manhattan, 212-694-1777. If the taste of smoke is your thing, this is the place; a simple glaze at the end complements without getting in the way.

2. Blue Smoke, 116 E. 27th St., Manhattan, 212-447-7733. Four different kinds of ribs, all executed on a very high level by Kenny Callahan, earn Blue Smoke special credit.

3. Poppa Rick's Fine Foods, 1130 Jericho Tpke., Woodbury (no phone). Crude, simple and magnificent, these smoky monsters fairly burst with pork-fat flavor. Also makes the best cornbread on Earth. OK, so maybe I do notice side dishes.

4. Daisy May's BBQ U.S.A., 623 11th Ave. at 46th Street, Manhattan, 212-977- 1500. The pork ribs are undersmoked and over-rubbed, as is the pulled pork, but the big beef ribs are magnificent - as is glorious prime rib that comes out as an occasional special.

5. Waterfront Ale House 155 Atlantic Ave. (between Henry and Clinton), Brooklyn, 718-522- 3794; 540 Second Ave. (corner of 30th Street), Manhattan, 212-696- 4104. The pork ribs aren't world-beaters, but extraordinary pulled pork and game come out of Sam Barbieri's Southern Pride smoker.

6. Pearson's Texas BBQ 170 E. 81st St. Manhattan, 212-288-2700. Uneven at times, but the minimalist approach pays off when it's at its best.


Most everyone has some kind of experience with cookouts. And some ambitious backyard barbecuers even have cooked with indirect heat, the secret of real barbecue.

But what about those special times, when you want real barbecue, slow-smoked by a master, at your party? No problem.

Big Island Barbecue, a competitive duo headed by Rob Richter of Rego Park, is the only team from the area to have ever competed in the Jack Daniels World Championship, the so-called Super Bowl of BBQ in Lynchburg, Tenn. For about $40 a head, Big Island will bring its 19-foot-long Lang cooker and slow smoke brisket, pulled pork, baby back ribs and chicken over cherry wood, or even prepare custom-grilled items like salmon or vegetables. Check for local outdoor cooking regulations.

Smokin Joe's BBQ, of Staten Island, doesn't cook on-site, but has a more elaborate menu that it will prepare, then bring to your home. Along with brisket, ribs and pulled pork, it offers a wide range of sides, tapas, crab boils and numerous grilling options, from $22 a head.

Both companies have the added bonus of being run by native New Yorkers with an abiding love of barbecue cooking.

Big Island Barbecue: 718-997-8572; Smokin Joe's BBQ: 718-948-3340, or online at www.smokin joesbbq.com.

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Friday, October 26, 2007

BBQ Equipment: The Big Easy

A couple of weeks ago I attended Charbroil's 2008 product roll out at New York City's Bryant Park. This year's event was a little more low key than last, but Charbroil showed some great new gas and charcoal grills. I'll talk about the gas grills in another post, but let it be known that Charbroil has heard from their users and responded accordingly. The new gas grill technology and designs are impressive.

Being a charcoal/wood guy at heart, the Charbroil CB500x Portable Charcoal Grill caught my eye. (Yeah, Charbroil needs to hire someone to come up with better names for their grills. Remember the Double Door Smoker? Name them something catchy and easy to remember. I needed to search the Charbroil website to find the name of this grill. Totally unmemorable.)

From what I understand, this is not a new design but a reintroduction of one of Charbroil's classics. This portable table top grill is well built and can accommodate a rotisserie which is really a nice feature. I doubt Charbroil's claim that you can indirect grill and smoke on this little guy, it's just too small, but I'd be willing to give it a try.

The star of this year's show is The Big Easy. The Big Easy is Charbroil's version of the turkey fryer but without the oil. No oil you say? How does that work?

Well, I'll let Charbroil explain it. "Just like a turkey fryer, minus the boiling, hot oil and visits from your local firefighters. It’s faster than a smoker, grill or conventional oven, and can cook most large cuts of meat in about eight to 10 minutes per pound. And since it cooks from the outside-in with infrared heat, the meat stays moist on the inside and crispy on the outside."

"Cooking occurs inside The Big Easy’s cylindrical, double-walled heating chamber, powered by a fully enclosed propane burner. The turkey or other meat is placed inside a drop-in basket that is lowered into the chamber and cooked with evenly distributed Infrared radiant heat."

Crispy and moist without oil? Yeah. It works. I sampled turkey that was cooked in The Big Easy at Bryant Park that day and it was damn good. You can get a detailed run down on the food at Bryant Park from CB over at Sizzle on the Grill.

Charbroil just dropped a Big Easy on my front porch. I'm looking forward putting this bad boy through its paces. Living in the big city, I don't usually fry my turkeys for the simple reason I don't have an easy way to dispose of the used cooking oil. Charbroil has solved that issue for me. I'll be reporting back soon.

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Thursday, October 25, 2007

BBQ Events: Lutz Wins At American Royal

This is a bit of a cautionary tale. To one reader of this blog, whom I love dearly, I hope he gets it. This comes to us from The California Democrat.

Lutz barbecue wins at American Royal
By Daniel Klote danielk@californiademocrat.com

If barbecue contests could be called a sport - and to the thousands of devotees perfecting the right marinade for a chicken thigh, or the temperature for a slab of ribs, they'd argue such - then the Kansas City American Royal would be the World Series of contests.

For three days in October, hundreds of teams gather in Kansas City to put their skills to the test.

States from around the country are represented, others from as far away as Australia. On the first Friday night, there can be anywhere from 100,000 to 150,000 people.

Most park motor homes on the spot. The smell of wood smoke and charcoal saturates the air. The grills range in size. Some contestants bring only a few Weber Bullets. Others drag trailer size pits, hulking behemoths, behind their trucks.

Secret recipes are whispered furtively between team members. Superstition abounds. Some chefs wear the same clothes and hats from other successful contests. Rituals are followed.

This is barbecue. This is serious business.

Burl Lutz, owner of Lutz's BBQ in Jefferson City, recently attended the American Royal BBQ Contest this October. It was not his first time at a competition. Since beginning the barbecue contest circuit some 15 years ago, he's seen many, won some, lost a few. This year, though, held a great surprise.

Lutz said barbecuing has always been a passion, for as long as he can remember. But, like most people, it was regulated to weekends, a small grill set up in the backyard. His full-time work was as a construction superintendent, a job that kept him on the road for days at a time.

But barbecue remained a hobby. Lutz worked in Texas at the time, a place where barbecue could nearly be called a religion.

“I had a welder friend build a barbecue pit for me,” Lutz said. “I went to some contests, and got bit by the bug.” The rest is history.

After a divorce, and wanting to spend more time with his children, Lutz decided to quit the construction business and go into the world of barbecuing full time.

Lutz said his friends and family encouraged him to go for it. He started Lutz's BBQ, which in the beginning was nothing more than a small tent set up in the parking lot of Cal's. After expanding, he moved to Lowes in Jefferson City.

But it was the barbeque contests that became his passion. Throughout the years he entered many, perfecting the small tricks of the trade: what meat works best, writing down temperature, the weight of the meat. Mark Heiman and Jeff Knipp, good friends and fellow barbecue contest aficionados, also lent advice.

So Lutz was prepared for this year's American Royal. But, unlike others, he wasn't taking it too seriously.

“I do it for the fun of it,” Lutz said. “ A lot of other guys will get upset and pout. But for me, it's about the fun, the passion.”

This year at the American Royale, Lutz' team, which included Jeff Knipp, entered into the invitational portion of the contest. This means only teams who have won previous contests can compete.

Lutz said he was confident but relaxed. He'd entered enough to know that winning wasn't everything.

When the judge announced, though, that Lutz' team had won first place for their chicken, winning certainly became a bonus. Out of hundreds of entries, Lutz placed first in the barbecue chicken category. His friends and family went wild. Cheers and high fives abounded.

“It just goes to show, when you don't think you have a chance, you never know,” Lutz said. “And you don't know if you don't go.”

Fresh from his win at the American Royal, Lutz is looking ahead to future competitions. The winter season usually marks a dead period for contests. They'll pick back up in the early Spring.

Until then, Lutz has his hands full with his business, Lutz's BBQ. After being located next to Lowes for years, they are now moving next to the Eagle Stop gas station in front of Barnes and Noble in Jefferson City. They hope to be moved by mid to late December.

Even with all the recent accomplishments, Lutz keeps a humble attitude. For him, it's about the fun. His daughter often accompanies him to contests, along with family members. It has become a special time for them to bond.

For chefs starting out, Lutz recommends going to contests and talking to other teams. Even though certain tricks are well-guarded, Lutz said many teams will be open and friendly and lend advice. It maybe a contest, but the atmosphere is loose and open.

And Lutz warns against going out and crafting massive pits. He said a simple Weber works fine in the beginning. Practice makes perfect, and going out and trying is the best thing a person can do to get into the barbecue circuit. And really, you can't loose.

“Just because you can't go out and cook and win doesn't mean it isn't fun,” he said. “And, you get to eat what you cooked when you're done. Can't beat that.”

“I just really want to thank everyone around for supporting me,” Lutz continued. “And if anyone wants to start doing contests, ask people, try a few. But don't be afraid to do it.”

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Wednesday, October 24, 2007

BBQ Recipes: The SmokieOkie Brisket Smoking Method

One of the great things about the internet is all the wonderful subscriptions to email lists. Oh I know they also come with spam, but some are worth the trouble. One of the best for me is from SmokingMeat.Com.

Here's their recipe for "The SmokieOkie Brisket Smoking Method"

This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to. You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub.


12 1/2 lbs beef brisket
6 ounces of your favorite barbecue rub

How it's done:

1. Select the best brisket by wiggling the brisket back and forth@ the middle of the point end. This will tell you how fatty the point cut is, and how much fat layer there is between the point and flat cut. The easier it wiggles, the better. Buy the cheapest grade you can get. We want as little marbling as possible. Be sure you have a whole "packer trim" brisket, and not a flat cut or point cut. 12-13# is optimum for this application.

2. 1-2 days before, rub brisket well with rub, and wrap tightly with H.D. plastic wrap, place in pan and refrigerate, or place in ice chest.

3. The day of the cook, start early by moving the brisket out of the fridge and packing it with black pepper.

4. Prepare your fire for the smoker, and, on a separate grill, prepare a VERY hot fire for searing the brisket.

5. When smoker is up to temp(250*-275*) sear brisket thoroughly on all sides and ends as well. We're talking so black that it looks like it's ruined, but don't worry, it's not. While it's OK to pierce the meat with a fork 2 this point, it's preferable not to. You may need help turning it w/ tongs.

6. Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours.

7. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

8. Flip brisket back to fat side up, and cover with foil.

9. Continue to smoke until internal temperature of 200* is obtained. There will come a point where the temp won't go up no matter what you do. This is normal. Resist the temptation to kick up the temp in your smoker. Time remaining to achieve 200* should be 5-9 hours. The reason for such a large variable is that smoker temps are not precise, and amount of "open time" will vary from cook to cook.

10. When 200* is obtained, remove from smoker, and allow to cool until it is safe to handle, then carefully lift brisket out and remove to a cutting board, and tent w/ foil. A long spatula, or some other long support will be helpful, because it will probably try to break up on you. Run pan juices through a grease separator, and freeze smoky grease in ice cube trays for baked bean seasoning (folks that've never had beans that way will be in awe). Reserve pan juice to serve over brisket.

11. Once cooled enough, separate the point from the flat. There will be a fairly easy to follow fat layer separating the two. Just gently slide a knife through the fat and lift and pull the point away as you cut. If you accidentally cut into the meat, it's no tragedy, just back up a little, and go at it again.

12. Once separated, slice the point cross grain, trimming off excess fat as you go. You will likely find several slices that are too fatty to serve, or maybe some of the outer shell that's too dry to serve. Reserve this meat, chop it fine, freeze, and save for baked bean seasoning.

13. If you look at the flat, you will see that the grain of the meat changes direction about in the middle of the cut. Cut the flat in half at this point, and slice cross grain in 1/2"-3/4" slices.

14. Reheat the pan juices. There should be adequate juices to saturate the brisket. If not, supplement with store bought au jus.

15. Place sliced brisket in pan or dish with slices in the same shape as they were before slicing, and pour juices over the top.

16. Serve open faced on white bread with a little extra au jus over the top.

17. You should not need knives. In fact, our motto is "You Don't Need Teef To Eat Our Beef.

18. I know this is somewhat long and wordy, and may seem a little over simplified to the experienced pit meister, but we've tried to put it in a form that all can benefit from. Good tender, juicy smokey, brisket is too good a thing to only be enjoyed by a few, and is very hard to come by at BBQ joints.

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Tuesday, October 23, 2007

South Carolina Barbecue

This is an interesting take on the South Carolina Barbecue Association. I find it very interesting how the judges get slammed in this article. It's a common theme in many a bbq forum, but yet the best teams always seem to rise to the top. Enjoy.

Finding the best barbeque in South Carolina


Last Saturday, nearly 50 men and women gathered at the Spotted Dog Marketplace in Beaufort to hear the Columbia native talk about the sacred meat at a seminar that would train them to become certified barbecue judges.

While the hog-hungry hopefuls left with a plethora of notes and reading material, one point High made sure to drive home was that the pig belongs to the Palmetto state.

"We have the best barbecue in the nation, but we've had some of the worst judges," said High, who founded the South Carolina Barbeque Association three years ago to create better judging standards and promote South Carolina barbecue. Since then, the nonprofit organization has trained and certified more than 250 barbecue judges and hosted more than 30 barbecue cookoffs across the state.

Whenever High talks about the subject, he speaks authoritatively and his Southern roots saturate every word. He's a natural-born storyteller who needs only utter "Well hell's bells" once to command a room.

"There are a lot of flaws in the systems that people use to judge barbecue, but we're a serious barbecue judging operation," he told the group Saturday. "Our main objective is to give the cookers a fair shake. Without them, there is no contest."

To support his argument for South Carolina's barbecue supremacy, High passed out a variety of scoring sheets from contests in competing states like Texas, Missouri, Tennessee and North Carolina to explain what was missing from each of them.

The students -- from barbecue cookers seeking inside tips to cooking show fanatics living out fantasies -- learned that one contest gave more points for appearance and presentation than it did for taste, while another competition allowed chicken, beef and lamb categories.

"This is no beauty contest and barbecue chicken or barbecue beef is not barbecue," High said. "A person can barbecue a possum if they want, but only pork is real barbecue."

Though the majority of Southerners in the room nodded in agreement, Janette Whelchel whispered she'd never known the difference. The retiree recently moved from San Diego to Greenville and traveled to the seminar in Beaufort out of curiosity.

"This is the first time I've been to the Lowcountry, so this is completely new to me," she said. "A lot of what I ate was off the grill and not from a slow cooker. There's a lot more to barbecue than what I expected."

Hilton Head Island resident Kevin Lawless said he came to learn more about the science behind barbecue. As a blacksmith, Lawless was hoping to find out how a grill's design might affect its performance.

"I like making grills, and I want to know what people are looking for in them," he said. "But in general, I want to know what makes good barbecue and what doesn't."

By lunchtime, Lawless and company were given an edible example by Tim Handy of JT's BBQ in Summerville.

Last year, the self-taught barbecue cook received the "Master Barbeque Award" from the association for garnering the most points in 14 contests held from November 2005 to November 2006. The lunch he catered was the only taste of barbecue the students had during the day, but not their only fill.

For the rest of the afternoon, the group learned about the South Carolina Barbeque Association's scoring system and how they would be applying it at four barbecue cookoffs over the next year to become certified judges. High, who has judged wine competitions for the past 20 years, said he based the organization's barbecue judging sheet on that experience and his evaluation of other states' competitions.

According to the South Carolina Barbeque Association, barbecue should be judged on appearance, aroma, tenderness/texture, taste and overall impression, with added weight given to tenderness/texture and taste. A single entry can earn up to 17 points, and to prevent ties, the use of decimals is encouraged.

When Sumter resident Al Barrineau asked how cooks should cut the barbecue to get a higher score for presentation, High chided him for missing the point.

"Barbecue is all about keeping it honest," he said. "Do what works for you. Serve it the way you'd serve it to your family, because we're judging it on the merits of the meat, not the package."

To High, the lure of barbecue lies in its ability to eliminate show and status. And his love for the product -- as well as for his state -- has kept him committed to his unique organization, which he hopes will make South Carolina the "recognized barbecue capital of the world."

"The barbecue association has the democracy of a dove hunt," he said. "The bank president can be sitting right there with the car mechanic, but everybody's dressed the same way. ... These new judges have gotten a leg up on something they're going to find in jig time will change their life. I don't know what the hell I did for fun before this."

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Monday, October 22, 2007


Finally lit a fire this weekend. Smoked leg of lamb. Damn good.

I jelly rolled a boneless leg of lamb and stuffed it with sun dried tomatoes, garlic, fresh thyme and oregano. I smoked over hickory and apple at 275 for about 6 hours. Damn it was good. Didn't I say that already? But yes it was damn good and a different take on my usual methods.

Sorry I don't have any pictures, I can't find the camera.

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Friday, October 19, 2007

Restaurant Review: RUB BBQ

The other night me and old friend, Peter Vermaelen, and corporate chef Mark Slutsky, both of McCain Foods, went to R U B for part of our grazing through New York City's downtown barbecue triangle.

Rub on Urbanspoon

What's the downtown barbecue triangle? Well, it's the triangle formed by RUB, Hill Country NY and Blue Smoke. All three are within walking distance and make a great BBQ crawl. (More on that later!) And yes, there are other BBQ triangles in NYC.

We were in an eating frenzy that night and at RUB we decided to focus on the ribs, pastrami, bacon and the duck. Pastrami, bacon and duck in a barbecue restaurant? Only in New York kids, only in New York. But they are unique to RUB and no visit would be complete with out tasting them.

We started with the bacon; BBQ Bacon Chunks house cured and triple smoked Berkshire black pork belly bacon (nitrate free) This is always one of my favorite appetizers at RUB. This night it was served cooked to the point where it resembled cracklings. Melt in your mouth cracklings!

For the ribs, there was much discussion on what type to get. RUB offers beef ribs, but we were here for the pork. From the menu here are your choices, Pork Spare Ribs St. Louis Style the barbeque standard, whole slab; Short End last 7 ribs off the slab-the tender end; Long End the first 6 ribs off the slab-meatier; Rib Tip these are the meaty upper part of the rib, lightly sauced; Baby Back/Loin Back Ribs small tender ribs off the pork loin. the whole tender slab.

It turns out that Mark isn't a fan of baby back ribs, but Scottie convinced him to try them, so we ordered it all. And I'm glad we did. All of the ribs were nothing short of outstanding; easily and by far the best ribs I've ever had at RUB and in the top 10 of all bbq ribs I've ever had. Be warned, the ribs arrive without sauce, but there are multiple sauces on the table for you to customize your rib experience. IMHO, they didn't need the sauce, but it's there if you want it.

Next up was the duck. I was really looking forward to this as every other time I've been in the restaurant, the duck was already sold out. Duck is one of my favorite foods and RUB's duck didn't disappoint. It was spicy, sweet, moist tender and flavorful. It was the best restaurant duck I've ever had. My only complaint is that I wanted more of the glaze. In the legs however, I found the perfect marriage of duck meat and glaze. I suggested to Scottie that they offer duck legs as an appetizer. I hope he takes me up on the idea.

The pastrami is made in-house and according to Scottie, the pit master at RUB, it is more "traditional and authentic than any other found in NYC." And it's pretty damn good. Are you listening Katz?

We didn't have any side dishes, appetizers or vegetables. We didn't take any pictures. We weren't looking to review this restaurant only to feast upon the meat. And feast we did. And you should too.

We finished the meal with deep fried Oreos. All in all a great and memorable meal.

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Thursday, October 18, 2007

BBQ Equipment - The Pit Builders

OK. I know I've posted this before, but that was over a year ago. Here's an updated list of the pit builders, smoker manufacturers, barbecue makers and grill builders, all in one handy dandy spot. I wish I could take credit for the creation of this list, but the credit goes to my friend Zilla over on the National Barbeque News Forums.

Below is a list that I have been compiling for a while now. The intention of this list is to provide basic contact information of custom pit builders, to anyone thinking of buying a heavy duty/handmade BBQ Pit, with a few exceptions. Feel free to suggest others not listed here. Thanks to all the guys that have sent new names to me.

Tips on using this list...
  • For most of us buying a handmade BBQ pit is a big investment so take your time, do your homework and look at all of the products the different builders have to offer and what the various pits cost.
  • Post questions here or on the National Barbeque News Forum about options (needed and wanted) to get some feedback from more experienced folks.
  • Make a decision on a price limit.
  • Consider which design makes the most sense for the way YOU will use the pit.
  • Start with the builders closest to your home state to help save on shipping costs. Then study the products and prices, call and ask questions to determine which builder can give you what you want.
  • Make a detailed specification list and send it to several builders for quotes. Get exact quotes in writing before any work starts.
  • Don't let a builder talk you into or out of anything. You'er spending the money not them.
  • If your not comfortable with a builder try another one.

40+ BBQ Pit Builders to look at while shopping for a new pit.

Acme Custom BBQ grills and pits
Friendswood, TX

Austin National Smoker Company
Noblesville, IN
Pits made from New steel pipe and plate
Specializing in rotisserie barbecue pit smokers

BBQ Pits by Klose
Houston, Texas

BBQ Pits and Smokers
Cedar Park, Texas

Big Drum Smokers
Rocky Richmond
Naples, NC
New steel drum construction, various sizes

Big Jims Custom BBQ pits
Propane tank smokers

Carolina Grills
Piedmont, SC
Custom BBQ smokers and grills

Carters Cookers
Gaston, SC
Steel tank cooker/smokers

Cattle King BBQ Pits
Family Owned & Operated
Fred L. Voigt
New Braunfels, Texas

Cookers and Grills
Watkinsville, GA
Reverse Flow, new propane tank construction

D Wiley BBQ Pits
Buda, Texas
New propane tanks

Davis Smokers and Grills
Glennville, GA

Diamond Plate Products
Ballinger, Texas
Makes full Custom BBQ pits from new steel tanks

Detroit Grill King
Detroit, MI

Gator Pits of Texas
Houston, Texas
Makes full custom BBQ pits from steel pipe and plate
Pit accessories
Excellent customer service

Grillnsmoke bbq smokers
Laredo, Texas
Custom smokers

Holstein Manufacturing
Holstein, Iowa
Very large range of grills and smokers

Horizon Smokers
Perry, OK

Jedmaster Cookers
McCalla, Al

JR Enterprises
Dewitt, Arkansas

KCK BBQ Smokers
Kansas City, KS

L&R Custom BBQ Pits
Stephenville, TX

Lang Smoker Cookers
Nahunta, GA
Pits made from new propane tanks

LONE STAR Custom Pits & Grills, Inc
Humble, Texas
Custom BBQ Pits

Lone Star Welding
Richmond, TX
Custom BBQ pits with some interesting art add ons

Long Horn BBQ pits
Uvalde, Texas
Available at Factory Direct BBQ Pits and Smokers Cedar Park, Texas

Lyfe Tyme - BBQ Pits
Uvalde, Texas
Manufactured pits with some customizing available
Pits made from New steel pipe including uprights
Makes full custom mobile pits

Meadow Creek Welding
New Holland, PA

Olalla Smokers $ Grills of Olalla
Chuck Senn
4345 SE Burley-Olalla Rd.
Olalla, WA. 98359
Phone: 253/ 857-4420

Old Country BBQ Pits
Laredo ,Texas
Mass Produced old style BBQ pits

Peoria Custom Cookers
Peoria, Illinois
Backyard and mobile pits. Rolled plate construction.

Pits by Jambo
Jamie Geer Phone 817-572-7631 home, cell 817-822-1689
Hand made one at a time with incredible attention to detail. These are the pits used with great success by Johnny Trig of the Smoking Triggers, Uncle Earnie and Jamie and his Buckwheat Express team.

Pits by JJ
Houston, Texas
Makes full custom BBQ pits from steel pipe and plate

Pitts and Spitts
Houston, Texas
Pits made from New steel plate and stainless steel

Quality Grills
Detroit, MI
Huge custom mobile pits

Real Grill
West Palm Beach, Florida
New propane tank smoker/grills

Southern Yankee Bar-B-Q
Anderson, IN
Makes full custom BBQ pits from steel pipe and plate

SWS Superior Welding Service - Southwest Smoker
North Little Rock, AR
Pits made from New steel pipe and plate

Tejas Smokers
Houston, Texas
Well engineered production backyard smokers and grills
New 1/4" steel plate construction
Great selection of outdoor cooking gear and accessories for your smoker
Great customer service

The Good One- Goodwin Enterprises
Burns, KS

Midland, Texas

Tucker Cookers
Memphis, Tennessee
Very nice mobile smoker/grills

Western Rebel BBQ Pits
Chino Hills, California
For more information call 909-994-5826
Out of this World BBQ Products
Distrbutor for Western Rebel BBQ pits

Cabinet style smokers

Backwoods Smokers

Jacks Old South Cookers
Birmingham, AL

Spicewine Iron Works
Columbia, MO

Stumps Smokers
Perry, GA


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Wednesday, October 17, 2007

BBQ Events: The British Are Coming!

Sorry for the lack of posts. My wife's uncle, who lived upstairs, passed away and we had funeral business to take care of. No low and slow for this WhiteTrash BBQ boy.

But The Jack is coming up. The trash is talking. This post today comes to us from St. Louis Today. It's a nice little read.

IS NOTHING SACRED? Brits Talk Trash, Crash Barbecue Bash
Written by Shelley Emling — New York Times News Service

LONDON — Whether it involves low heat, slow heat, slow smoke or gloppy sauce, few countries know how to incinerate meat as well as the United States.

But now the British barbecue champions believe they can beat the Americans on their home turf.

Indeed, the four-man British team is confident it will bring home the bacon at the granddaddy of all barbecue contests: Jack Daniel's World Championship Invitational Barbecue in Lynchburg, Tenn.

The competition begins Oct. 27, but the team landed in the States this past weekend.

A couple of years ago, a British team won "The Jack" in the international division, which is not open to U.S. teams.

But the Brits had to come to America to establish their credentials.

"No matter what country you're from, you know the real competition is over here," said Terry Black, owner of Super Smokers BBQ in Eureka.

"'Memphis in May,' the 'American Royal' in Kansas City, 'The Jack' and the Houston Livestock and Rodeo Show. You have to make a good showing there to get your name on the map."

Black ought to know. He has won numerous barbecue contests himself, including the 2000 World Championship at the

"Memphis in May" and the Illinois state championship for ribs just last month.

The British never have been renowned for their barbecuing finesse; last year's competitors placed 63rd out of a field of 65. But the team members say this year is different. They've hired the bearded Tennessean Rocky Danner, former vice president of the World Barbecue Association and an internationally renowned judge, to whip them into shape.

Danner spent six weeks with the British team in the North Yorkshire village of Goldsborough, helping the men hone their skills so that they can create melt-in-your-mouth meat.

"These are seasoned veterans, some with 30 to 35 years of experience," Danner said. "I've taught them American-style barbecue, which is low and slow, and they're ready to compete."

The British team includes Jeremy Fowler, Terry Greenhouse and Nick Ellam — all experienced chefs with varied talents. One is a former personal chef to the Sultan of Brunei; another is the former executive chef of the cruise ship Queen Elizabeth 2.

The team's manager, Andy Annat, is the British barbecue champion. He recently was asked to barbecue for 1,500 people at Queen Elizabeth's 80th birthday celebration at her castle in Balmoral.

The winner of the prestigious contest not only takes home $30,000 in cash and prizes but also a chance at millions in sponsorship money — not to mention bragging rights.

To qualify for "The Jack," as the contest is known, U.S. teams either must have been crowned their state's champion or must have won a competition in which at least 50 teams participated. The event is so popular that a lottery is held to choose 65 or so competitors from the pool of qualified teams.

The competitors will go up against each other in categories that include pork shoulder, pork ribs, beef brisket and chicken.

Annat knows the heat will be on his team.

"The timing will be crucial," he said. "We're cooking huge pieces of meat like brisket that are not tender. Even so, we're pretty confident we're coming away with a prize," he said. "We know what we're doing."

While Super Smokers' Black is glad to see the art of barbecue going global, he's not rooting for the invaders to win.

"As a true red-blooded American," he said, "that would just be wrong."

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Friday, October 12, 2007

BBQ Ingredients: Heffer Dust

Well lookit here. Right of the Columbia Missourian. My ol' friend Jay Curry of Spice Wine Iron Works has the best rub in the world - Heffer Dust. Hell, readers of this blog have known that for years.

Jay's a hell of a guy who's been donating Heffer Dust to Grillin' On The Bay for years. And he makes one of the best cookers out there. So, do yourself a favor, use the link on the right (No, it is not a paid advertisement - I just like his stuff) and buy a bottle or two. Tell ol' Jay that WhiteTrash sent you.

Barbecue sauce creator cooks up national title with Heffer Dust rub COLUMBIA — Spicewine Ironworks, a Columbia barbecue sauce and spice and meat smoker manufacturer, has won “Best BBQ Rub in the World” at the American Royal BBQ World Championships.

Jay Curry, one of the owners, created the winning rub: Heffer Dust.

The title comes with a prize of $250. Spicewine competed last weekend in the sauce and rub category with 200 participants, which included Food Network cooks and the famous grillmeister, Dr. BBQ.

Last year, Curry placed fifth with his company’s Blue Collar sauce and 12th with its Sweet Heat sauce.

Curry’s Heffer Dust is a multidimensional rub that can be used on various meats.

“It’s a kind of an everything, all-purpose type of rub. It can be used on beef, lamb, pork ... anything,” Curry said.

The award-winning rub took Curry two years to master. Those two years came with heavy sampling and many attempts at perfection.

“It’s a lot of trial-and-error, and a lot of it hit the trash can before it was done,” Curry said.

Curry’s goals for the Spicewine Ironworks in the future include increased focus on his sauces.

“There has been a 180 percent increase on just our cookers,” Curry said. “I have had no time to market sauces. I would really like to expand the sauce to a broader market.”

Spicewine Ironworks products can be found at Schnucks, Buckingham’s Smokehouse BBQ, Hy-Vee and online.

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Thursday, October 11, 2007

Outside The Box: White Chili

This post is running today over at my other website - Get Your Grill On. Over at GYGO, we've been celebrating National Chili Month and this was/is my latest contribution. Check it out.

White Chicken ChiliHere at Get Your Grill On, we've had Bowls of Red and Chili Verde, now it's time for some White Chili.

This recipe comes to us for the fine folks at allrecipes.com. Now I don't usually use recipes for Chili, but I must admit I've never made white chili before. In the spirit of National Chili Month I thought I'd give it a try.

I can hear all the traditionalist out there now - this is not chili! Chicken? White beans? Cheese? Ugh. Chili is meat with chili peppers and that's all. Well, just like the traditionalist barbecuer must cope with grilling being called barbecue, this IS chili to many people. And you know what? Who really cares? Variety is the spice of life.

This recipe is very simple and quick, but I have to admit its flavors are a little lacking. Don't get me wrong, it was an enjoyable chili but to me it was missing the depth of flavors that make the traditional bowl of red such a sublime experience.

But my son, the former vegetarian said that he really liked it and asked if I'd make it again. My daughter thought it was too spicy and the wife - well she won't even try chili. So what's my point? Try it - you may like it. It's got rave reviews at Allrecipes.
White Chili II -
submitted by Nanci Thompson to Allrecipes.com


  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 cooked, boneless chicken breast half, chopped
  • 3 (14.5 ounce) cans chicken broth
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cayenne pepper
  • 5 (14.5 ounce) cans great Northern beans, undrained
  • 1 cup shredded Monterey Jack cheese


  • Heat the oil in a large pot over medium heat.
  • Add the onions and garlic and saute for 10 minutes, or until onions are tender.
  • Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
  • Reduce heat to low and add the beans.
  • Simmer for 20 to 30 minutes, or until heated thoroughly.
  • Pour into individual bowls and top with the cheese.

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Wednesday, October 10, 2007

BBQ Recipes: Bruce's Brisket

This recipe comes to us from Extreme Barbecue which I reviewed yesterday. If you remember in my review I mentioned that this book had a couple of techniques I've never encountered before. Bruce's Brisket is one of those recipes. I'm not going to tell you what makes this technique unique, I'll let you discover that for yourself. But I plan on trying this out soon. Take it away Bruce...

Most recipes for smoked meats require them to be wrapped in aluminum foil at some point during the cooking. This recipe calls for red butcher paper, which Bruce Schatte says is the secret to the moistness and flavor of his brisket - a cut of meat that is notoriously difficult to tenderize. (Light colored paper doesn't work as well, he says, because it reflects the heat off the meat.) "Foil seals the steam inside and boils the brisket, and it's like mush," says Bruce. "The paper breathes, and it doesn't trap all the hot steam and oil. It helps you not ruin a $25 to $30 piece of meat."
  • 1/2 cup salt
  • 1/4 cup freshly ground pepper
  • 1/4 cup cayenne pepper
  • 1/4 cup garlic powder
  • 1 beef brisket - about 10 pounds
Build a fire in a smoker/grill for indirect heat. Maintain a temperature of 350 degrees.

Sprinkle the salt, black pepper, cayenne pepper and garlic powder on both sides of the brisket. Sprinkle with just enough water to moisten the seasoning and run it into the meat.

Place the brisket, fat side up, in the smoker on the side opposite the coals. Cook for 1 1/2 hours or until the fat starts to bubble. Put on a thick pair or rubber gloves and turn the meat over. Cook for another 1 1/2 hours, or until the meat is brown and sizzling.

Transfer the brisket to a 3-by-6 foot sheet of red butcher paper, placing it crosswise 1 1/2 feet from the short end of the paper. Wrap the end of the paper over the brisket and fold it tightly. Roll the brisket up in the paper, continuing to pull the paper tightly over it, and finish with the fat side up.

Place the wrapped brisket back in the smoker, again fat side up (This will allow the juice from the fat to spread throughout the rest of the meat) with the thick end of the brisket facing the coals. Cook for 5 more hours, allowing the temperature of the pit to gradually drop to 250 degrees as the fire get lower.

Remove the brisket when the meat is so tender it gives when you poke it with a finger. Unwrap the paper, cut the brisket into 1/4" thick slices (cut it againist the grain, please!) and serve.

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Tuesday, October 09, 2007

Book Review: Extreme Barbecue

Extreme Barbecue
Smokin' Rigs and Real Good Recipes
by: Dan Huntley and Lisa Grace Lednicer
Published by Chronicle Books, 2007

It was time for another trip to my favorite bookstore on the upper west side of Manhattan. It always amazes me that this store is the best source of barbeque books that I've found. I don't think there's a sub culture of smokers with grills on the roof on the upper west side, but the books are selling. If you're one of the the UWS smokers out there, please contact me. Your identity will be safe with me.

So what did I buy this time? Extreme Barbecue. Here's the run down from the Chronicle Books website... "this is Extreme Barbecue, a tribute to the derring-do behind the craziest grilling contraptions in the country. Through in-depth profiles, outrageous photographs, and nearly 100 personal recipes, this unique cookbook exalts in unprecedented cooking techniques and junkyard serendipity."

That sums it up pretty well. This is a great little cookbook that really gets down to the soul of the competitive barbeque cooks. This is what the cooks talk about; their cookers and their food. That alone makes this book worth the investment.

This book details the cooks that build their own cookers because they weren't satisfied with what was on the market or simply because they could and they weren't doing anything with that oil tank or bicycle wheel anyway.

But then the authors take this another step, they add in the cooks who still do it the way grand pappy did. Cooking in holes in the ground, in metal trash cans, on sticks and on rocks. These are the cooks who cook in time honored and in many cases labor intensive traditions.

And finally the authors put the cherry on the cake and add recipes for the foods you find in the competitions; Armadillo Eggs, Burnt Ends, Frogmore Stew, Carolina Snowballs and much more. In another post I'll talk about a technique for cooking brisket that I've never heard about or seen before.

But right now you need to go and buy this book. I highly recommend it.

Pictures courtesy of Amazon; meaning I copied them from their website.

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Monday, October 08, 2007

A Pig A Day

Keeps the doctor away. Or something like that.

In my mail the other day arrived an unexpected package from the folks at Sunnyside Farm. What was this strange and mysterious package and why was it being sent to me? After shaking and sniffing, I decided that this mysterious package was safe to open.

And what to my wondering eyes should appear?
Why it's A Pig A Day - Icons of Barbecue, 2008 desk calendar. What a great little thing. I spent a long time thumbing through the pages checking out all the logos. I was surprised by how many of the teams, manufacturers, festivals and pro cooks I knew. Some of the names and logos got me and my daughter laughing. We really enjoyed it and I think you will too.

You can buy A Pig A Day - Icons of Barbecue, 2008 desk calendar here. It's make a great gift for all your barbecue crazed friends.

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Sunday, October 07, 2007


This one may not be safe for the office or while eating.

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Saturday, October 06, 2007

BBQ Events: The American Royal Invitational.

Wll folks, here are the results of the American Royal Invitational Barbecue Contest. Damn I wish I was there. Congrats to all the winners.

Grand: Great Grills O’ Fire
Reserve: Jiggy Piggy

1. Great Grills O' Fire
2. Jiggy Piggy
3. Smokin' Triggers
4. Grillas BBQ Team
5. The Breadman
6. Munchin Hogs @ The Hilton
7. Shigs-In-Pit
8. Four Men & A Pig
9. Smokin Clones BBQ
10. CancerSucksChicago.com

1. Lutz's Famous BBQ
2. Jerry King Midland TX
3. Ritter’s BBQ
4. Lotta Bull BBQ
5. 4 Mile Smokin’ Crew
6. Dizzy Pig BBQ
7. Hemphill Smokers
8. Smokin’ Guns BBQ
9. Home On The Range BBQ
10. Munchin Hogs @ The Hilton
11. Smokin' Triggers
12. Meadow Valley BBQ Co.
13. Crapshoot BBQ
14. Philly Pigs BBQ
15. Smokin Clones BBQ

1. Smokin’ Triggers
2. Jiggy Piggy
3. Team Q
4. Smokin’ In the Dark
5. Pellet Envy
6. Munchin Hogs @ The Hilton
7. The Breadman
8. Courtney’s Low Country BBQ
9. Smokin Clones BBQ
10. QN4U
11. Florida Skin-N-Bones
12. Jerry King Midland TX
13. Great Grills O' Fire
14. Lotta Bull BBQ
15. Dodge County Smokers

1. Pork Me Purple
2. I Smell Smoke!!!
3. Great Grills O’ Fire
4. Set It And Forget It
5. Smokin’ Guns BBQ
6. CancerSucksChicago.com
7. Daisy May’s BBQ
8. Learn2Q.com
9. Shigs-In-Pit
10. Rib Wurx
11. I Que
12. Quau
13. Four Men & A Pig
14. Joey Mac's Smoke Stax BBQ
15. Philly Pigs BBQ

1. Grilla's BBQ Team
2. The Breadman
3. Dry 2 Da Bone
4. Brew ‘n’ Bar-B-Que
5. Ritter’s BBQ
6. Jiggy Piggy
7. Buttrub.com
8. Mel’s BBQ
9. Four Men And A Pig
10. Great Grills O’ Fire
11. Gordon's Backyard BBQ
12. Ribs 4 U
13. Pork Me Purple
14. Shigs-In-Pit
15. Quau

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Friday, October 05, 2007

BBQ Events: The American Royal

Ladies and Gentlemen, this weekend is the biggest, baddest and most important event in the world of Competitive Barbecue; The American Royal.

This incredible party includes a open BBQ contest - pay your fee and you can compete and an invitational contest that pits some of the best pit masters in the world against each other. Many of my friends will be competing in the invitational and I'm willing to bet that I know a few in the open as well.

In addition to the cooking contests, there are also contests for the best parties both corporate and individual. Yup, even how well you party is judged at the Royal.

And for you poker players out there, they have a Texas Hold Em contest as well. And horse shows. And concerts. And rodeos. And livestock competitions.

I was invited to judge the invitational barbeque contest this year, but unfortunately family commitments are keeping me in Brooklyn. But if you're anywhere near Kansas City this weekend, go check out the Royal. You'll be glad you did.

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Thursday, October 04, 2007

Beer and BBQ

Can there be anything better? Or more right?

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Wednesday, October 03, 2007


Tuesday, October 02, 2007

No No No No - I don't do that no more.

I'm tired of waking up on the floor.

Monday, October 01, 2007

How was your weekend?

No barbecuing or grilling news to report from the WhiteTrash BBQ world today. We spent Saturday in Philadelphia at the Franklin Institute's King Tut Exhibit and Sunday catching up on chores. But I did have a real Philadelphia Cheese Steak on the streets of Philadelphia.

I have to say I was a bit disappointed with the King Tut exhibit. While some of the pieces exhibited were breath taking, the exhibit seemed more focused on other pharaohs and not Tut himself. There was very little gold in this exhibit compared to the show that came to America in the late 70's. The flash that accompanied Tut in the 70's wasn't there this time.

Part of my disappointment with the exhibit was caused by The Franklin Institute's lack of crowd control. This event overwhelmed this museum. You were unable to really enjoy the pieces as the crowd pushed you on to the next item.

That being said, there were a couple of pieces that took my breath away and made the trip worthwhile. There was a bust of Nefertiti that was so life like you could have sworn it was alive. The same with the mannequin of Tut himself that was used to hold his royal robes. You could feel Tut's presence.

I saw a statue of Tut's apparent father Akhenaten that blew me away. He was a radial king who dropped all of Egypt's gods and tried to create a one god religion focused on the aten or sun god. Akhenaten's reign was marked by a major change in the style of sculpture and painting from traditional Egyptian art. From what I've seen in the past these paintings and sculptures looked odd and unpleasing to the eye. Here they presented a statue of him, that again I could have sworn was alive, but had outstanding presence and power. I felt as if I was looking on a powerful king. Which I guess was the point.

It's hard to believe that these items were created over 3,000 years ago. The skill of the Egyptian artist has rarely if ever been surpassed. All in all though, this was an incredible event.

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