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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.

Friday, May 30, 2008

No Title

I can see very well
There's a boat on the reef with a broken back
And I can see it very well
There's a joke and I know it very well
It's one of those that I told you long ago
Take my word I'm a madman don't you know

Once a fool had a good part in the play
If it's so would I still be here today
It's quite peculiar in a funny sort of way
They think it's very funny everything I say
Get a load of him, he's so insane
You better get your coat dear
It looks like rain

We'll come again next Thursday afternoon
The In-laws hope they'll see you very soon
But is it in your conscience that you're after
Another glimpse of the madman across the water

I can see very well
There's a boat on the reef with a broken back
And I can see it very well
There's a joke and I know it very well
It's one of those that I told you long ago
Take my word I'm a madman don't you know

The ground's a long way down but I need more
Is the nightmare black
or are the windows painted
Will they come again next week
Can my mind really take it

Thursday, May 29, 2008

I've Got A Question

This just in from the Food Network....

(BTW - You can ask me grilling and barbecue questions and you don't even have to make a video. Just post a comment or email me.)

Hello BBQ & Grilling Fans -

We're working on a new Food Network special, 4 hours which will be devoted to grilling. So if you have a question about grilling that you'd like a Food Network chef to answer, now is your chance! Not only could your question be answered on-air, but it's possible we'll fly you to be in the audience while taping the special. We're considering people from across the U.S. so feel free to send this email to family & friends.


Casting Department
Embassy Row/Food Network
"Dear Food Network"

Learn to cook from your favorite FOOD NETWORK star!

Inspired by letters from fans, Food Network is launching a new series, Dear Food Network, which will feature top chefs answering your cooking concerns, problems and challenges. We're looking for Thanksgiving, winter holiday and grilling cooking issues--specifically Thanksgiving Day disasters, turkey issues, desserts and what to do with the leftovers.

If you've ever dreamed of having your favorite Food Network star help you out in the kitchen, we want to hear from you!

To be considered, make a 1-2 minute video telling us why you want a chance to have your questions answered and problems solved by a Food Network chef. Tell us your story—have you been making the same pie for 10 years and your family is over it, or is it so bad that friends have stopped coming over for celebratory dinners? Or maybe you just need some new inspiring ideas on how to wow your family.

On your casting tape tell us about yourself (where you live & how old you are, etc.), and your problem/question for Food Network. Be sure to include a humorous testimonial by a friend or family member! "She can't seem to remember which side to cook a turkey on, or her mashed potatoes are always so lumpy" goes a long way!

Upload your video to www.foodnetwork.com/dearfn or send your DVD or VHS video submissions no later than July 14th to:

Embassy Row
Att: Dear Food Network
110 Leroy Street
7th Fl.
New York, NY 10014

For more information please email foodnetworkseries@gmail.com

Wednesday, May 28, 2008

Merder Bergers!

Sorry for the lousy picture, I took this with my camera phone and only after I decided to blog about my meal.

I was never much of a fan of McDonald's and the rest of the fast food places burgers and for some reason my experiences with their burgers soured me on buying burgers in any restaurant.

But lately I've rediscovered the wonders of a diner, bar or local fast food hamburger. For the same price you pay for a burger meal in any of the fast food chains, you can get a real burger in most diners, local fast food place or bar.

Wheeler's bar in Brooklyn has a great burger.

But Chicken Masters of Sheepshead Bay has a really great burger. Vinnnie's "bergers" For $6.49 you get a "Char Broiled, old fashioned freshly ground not frozen 7 oz beef berger" with fries, lettuce and tomato" It is cooked to order and is damn tasty.

But yesterday, I decided it was time to try a "Merder Berger." Same meat patty but with chopped pickled hot peppers mixed into the meat. Spicy, juicy, hand ground and formed and flame broiled. Now that's an outstanding berger!

Chicken Masters on Urbanspoon

Saturday, May 24, 2008

PETA: People Eating Tasty Animals

I don't know about you, but this picture certainly makes me hungry.

Peta: People Eating Tasty Animals. Yumm.

Photo courtesy of PETA, who, according to PETA kills animals, has killed "over 19,200 dogs, cats, puppies, and kittens. While it's possible that some of these animals were too broken or sick to be rehabilitated, humane societies in Virginia managed to save an average of nearly 65 percent of their animals in 2007. PETA found adoptive homes for less than 1 percent."

I'm all for the ethical treatment of animals, but PETA is just nuts. Check out the truth about PETA at PETA Kills Animals.

Friday, May 23, 2008

Product Review: Country Bob's All Purpose Sauce

Here's another product review for you guys, The Original Country Bob's All Purpose Sauce by Country Bob Edison.

I received two bottles of Country Bob's All Purpose Sauce (list price $4 a bottle) in the mail to review. To be honest, I was surprised to get this as I had forgotten that I agreed to review this sauce. It was a pleasant surprise and well timed as I was grilling steaks for dinner that evening.

A little background from their website...

"It was 1968 when Country Bob Edson perfected his steak sauce recipe and he called it an All Purpose Sauce because it was more than just a steak sauce. Country Bob’s All Purpose Sauce has remained the flagship item since 1982 when Country Bob, Inc. was established. Along the way we have been dedicated to offering our customers the best tasting and highest quality steak sauce or All Purpose Sauce, Barbeque Sauce, and Seasoning Salt available anywhere in the world. To accomplish this we have placed our trust in God and we believe that goal has been achieved."

So with that bit of hype I poured some on my steak. The first thought that came to me was that it smelled much like Worcestershire sauce, but with a little something else. It's a dark and thin sauce that poured and seemed very much like a
Worcestershire sauce. Until I tasted it.

First thought, wow this stuff is sweet. Very sweet. But it does have a bitterness and tang to it. It's interesting, but I've had this before. Country Bob's tastes very similar to Heinz 57 Steak Sauce, which unfortunately is not one of my favorites. To me and my wife, Country Bob's All Purpose Sauce simply overwhelmed the taste of the steaks.

I put the sauce away until we made some hamburgers for lunch. I've often said that many sauces change character when it meets the flames of the grill, so I thought I'd give Bob's another chance in burgers. I'm always playing with hamburger ingredients. I've mixed in tomato paste, onion soup mix, ketchup, horseradish, etc, anything to boost the flavor of the meat.

I took about 1/4 cup of Country Bob's and mixed it into 1 1/2 lbs of ground sirloin. I grilled the burgers to medium rare and topped them with Swiss Cheese, ketchup and relish. Now here Bob's shined, giving the burgers a flavor boost they needed.

So, from my two experiments with Country Bob's All Purpose Sauce makes me think that as an ingredient, Country Bob's works very well. But to my wife and I it's just too sweet to use on its own. But you should try it out; I'd love to hear your experiences with it.

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Thursday, May 22, 2008

Brooklyn's Getting Frisky!

Wednesday, May 21, 2008

Book Review: Spain and the World Table

Spain and the World Table
by The Culinary Institute of America
with text by Martha Rose Shulman
Published by DK Publishing, April 2008

Here's another review that I've been meaning to get to you folks.

Spain and the World Table is "the the first cookbook to emerge from the conference, is filled with gorgeous photographs and helpful notes and honors the timeless traditions of this culturally diverse nation while celebrating the frontiers of flavor and technique emerging from Spain’s most creative kitchens."

What conference say you? Well, "Each year, the world-renowned Culinary Institute of America selects one nation’s cuisine to highlight during "Worlds of Flavor," its flagship conference and festival.Widely acknowledged as the premier forum on world cuisines and flavor trends, “Worlds of Flavor” draws more than 700 industry leaders"

I've really enjoyed this book. I've been interested in exploring my Spanish culinary heritage lately and it couldn't have arrived at a better time. I had some fun playing with the various recipes all of which are simple, beautifully illustrated and well written. So far all of the instructions have been spot on. I really like that most of the ingredients are available in my local grocery store.

Long time readers of this blog will know that my other food obsession is soup and this book has recipes for 15 Spanish soups; everything from chicken stock to gazpacho to bread soup. One soup recipe stood out as soon as I opened the book, Cold Almond and Garlic Soup. I had to try it. And I did. And it was good.

  • 2 cups loosely packed day old country style bread or fresh bread, torn into1 inch pieces
  • 6 2/3 cups water or as needed
  • 1 tablespoon coarsely chopped garlic
  • 2 cups blanched almonds
  • 1/2 cup sherry vinegar
  • 1/2 cup extra virgin olive oil, Spanish please
  • 16 medium green grapes, halved and seeded for garnish
  • 2/3 cup toasted almonds
Cooking instructions:
  1. Soak the day old bread in 1 1/3 cups of the water in a medium bowl for 10 minutes. Skip this step if using fresh bread.
  2. Process the garlic and almonds in a food processor fitted with the steel blade for 1 minute or until finely ground. Stop halfway through the process to scrape down the side sides of the bowl. Add the soaked bread and any soaking water, 2 teaspoons of salt, vinegar and oil and blend for 2 minutes or until a smooth paste forms. Add 2 cups of the water and blend for an additional 2 minutes or until smooth
  3. Transfer to a medium nonreactive bowl and stir in the remaining 3 1/3 cups of ware (use 4 1/3 cups of water if using fresh bread) Cover and refrigerate for at least 4 hours or until well chilled.
  4. Stir the soup well, reaching to the bottom of the bowl, just before serving. Taste and adjust the seasonings with 1/2 teaspoon of salt or more as desired. Ladle 1 cup of soup into each chilled soup bowl, garnish with the grapes and toasted sliced almonds and serve.
Serves 8. Enjoy. I know we did.

Photograph of Cold Almond Soup (Ajo Blanco) courtesy of UKTV Food, which has a slightly different take on this soup. Try it, you'll like it.

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Tuesday, May 20, 2008

Product Review: Rod's Rubs

I've been a very bad blogger and reviewer lately. I have a few things that have been sent to me over the last couple of months that I promised to review for you folks. I've got sauces, rubs, books and a new smoker that all are awaiting my attention. Time to catch up.

Let's start with Rod's Rubs.

Rod's Rubs were developed by former Detroit Red Wing player and law enforcement official and now barbeque aficionado, Rod, whose last name is unknown to me.

According to their website...

"Rod’s Rub is an all-natural, low-sodium, no MSG dry rub. Originated in Marietta, GA, Rod’s Rub comes in 5 great all-natural flavors used for everyday cooking to holiday meals. Rod’s Rub dry rub can be used on meats, vegetables, potatoes, popcorn and even potato chips. Rod’s Rub is a true dry rub product, using only the finest ingredients, eliminating salt fillers found in most commercially available rubs. They are rich in flavor and in fun."

The fine folks over at Rod's Rub sent me a bottle of their "Sweet Mesquite," "In The Black," and Steak Out" for my review. Rod Rub's also makes an "Original All Purpose" rub and one called "Citrus Tang."

I can't really tell you my first impressions anymore because I've been using these rubs since last October. (See I told you I was a bad blogger!) But, I think a review after using the product for awhile will provide you with more insight than just my first impressions.

Unlike many "rubs" these rubs are not just doctored salt packages. They are packed with flavor and spice that are visible to the naked eye. I can see and taste parsley, rosemary, pepper flakes and possibly oregeno in the various rubs. These are all quality products. I've used all three rubs on pork, chicken, beef and lamb, all cooked over an open fire, in a smoker and in the oven.

The Sweet Mesquite lends itself primarily to oven cooking. Out of the three I received it's probably my favorite and most often used. It works very well on chicken and duck and anytime I want some smoky sweet flavor. I'm really surprised that I like this rub. Usually any rib or sauce that includes smoke flavor imparts a bitter artificial taste. Not this time.

Sweet Mesquite's high sugar content causes it to burn easily over an open flame. And, since it has a smoky flavor built in, I don't recommend it for use in the smoker. Its smoke flavor often fights with the flavor coming from the real smoke.

In The Black is a great "blackening" seasoning and puts many of it's Cajun counterparts to shame. It blends heat and flavor and accentuates the flavors of steak, fish and chicken. If I didn't have a family that is heat adverse, this would easily become my most used rub.

Up last is Rod's Rub - Steak Out. I really like this rub on lamb, but not on beef. There's some sort of herbal flavor to this rub that doesn't work beef. At least to me and my immediate family. I gave some of this to another bbq friend and he's been raving about the steaks he's cooked with it. To each his own I say.

So if you're looking for some new flavors for your que, give Rod's Rubs a shot. I think you'll be glad you did. One of their five packs would make a great Father's Day present. Are you reading kids?

All photos on this page are courtesy of Rod's Rubs. I took them off their website.

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Monday, May 19, 2008

BBQ Contests: Grillin' On The Bay

Judges and Cooks Still Needed for...

to benefit St. Mark School
Sponsored by RUB BBQ

Grillin' On The Bay
New York City's Original Barbecue Contest

Saturday, June 7, 2008

Open to the Public - Free Admission

St. Mark School
Corner of East 18th Street and Avenue Z
Brooklyn, New York

New England Barbecue Society
Sanctioned Grilling Contest

Chicken Breast, Fish, Pork and Chef's Choice

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Friday, May 16, 2008

BBQ Recipes: Jalapeno Potato Salad

My buddy Chris over at Inane Thoughts and Insane Ramblings (thanks for the photo!) is looking for a potato salad recipe for a surprise bbq party he's cooking and I thought I'd help him out. I hope he sees this in time.

This comes to us from one of my favorite books on barbecue, Legends of Texas Barbecue by Robb Walsh. Jalapeño potato salad is one of those no-mayo recipes that get better then longer it sits. With the additions of jalapeños, olive and feta cheese it stands out on the buffet table. It's easily my favorite variation on the traditional potato salad.

Jalapeño Potato Salad

Beverly Bundy is the food editor of the Fort Worth Star-Telegram. Here's her recipe for a spicy West Texas potato salad.
  • 4 large potatoes, peeled and cut into 3/4 inch cubes (I use un-peeled new red potatoes.)
  • 1/4 cup Dijon mustard
  • 1/4 cup white wine vinegar (I've used plain white, red wine, fig etc)
  • 2 cloves garlic crushed
  • 1/4 teaspoon salt (I use Kosher)
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil
  • One 3 1/2 ounce can of pitted black olives, drained
  • 1/4 cup thinly sliced scallions
  • 6 ounces feta cheese crumbled
  • 4 jalapeños, seeded and chopped
Place the potatoes in a 3 quart sauce pan or Dutch oven and pour in cold water to cover. Bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the potatoes are tender, drain.

Meanwhile in a large bowl, combine the mustard, vinegar, garlic, salt and pepper. Slowly whisk in the oil. Add the potatoes, while they're still warm, olives, scallions, feta cheese, and jalapeños. Toss to mix well.

Serve chilled or at room temperature. Serves 6.

My thoughts on this as I've been making it for a couple of years now...

I prefer the salad at room temperature or still a little warm. Being cold dulls the flavors a bit. This is best made at least a day before serving. It doubles or triples easily. I've played with different vinegars and like the subtle changes each brings to the party. I usually go with 1/2 red wine and 1/2 plain white vinegar. Go easy on the salt as the feta brings a lot of salt to the party. Other peppers can be used besides jalapeños. It all depends on how spicy you want it. Don't skimp on the quality of the feta. It makes a huge difference. Enjoy.

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Thursday, May 15, 2008

Recipes: Grilled Chipotle and Cola BBQ Chicken

Not much happening here today, so here's a little recipe that appeared in my inbox today. The Tabasco company sends me recipes all the time, and this one looks pretty interesting. Cola and barbecue sauce is a classic pairing. I may try it.

Grilled Chipotle and Cola BBQ Chicken

Combine the cola, BBQ sauce and TABASCO® Chipotle Sauce in a medium-sized bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight.

Heat a grill to medium-high. Cook the chicken for about 6 minutes per side. Serve immediately or at room temperature.

Makes 6 servings.

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Wednesday, May 14, 2008

Damn kids.

Well, Rachael Ray's Surf and Turf Tacos called for the steak and fish to be sauted in a pan. Well, I couldn't allow that. So with my brother and daughter's help, we dragged out a grill to properly cook this meat - over a charcoal fire!

But, before we began to cook, my brother informed me that the 1 1/2 lbs of red snapper fillets and 1 1/2 lbs of skirt steak wasn't enough protein for 6 adults. "Huh?", says I. "3 lbs of usable meat isn't enough? With the side dishes 3 lbs isn't enough?" "Nope," says he and we're off to the butcher for more.

But, wait a minute, my son who has become delusional again and joined the cult of vegetarianism. Again. "Pop - what are you making for me?" "There's black beans, rice, lettuce, cabbage, cheese, sour cream, tortillas, tomatoes and peppers," I tell him. "Can you grill some portabello mushrooms too?" "OK," I say. "I had beans yesterday. Can you make me Tofu?" asks my son.

Tofu? Tofu? TOFU? The ultimate non meat and to me, non food. The carnivores nemesis. That strange white sponge that vegetarians seem to love and insist on ingesting. I'd rather use it to clean the sink. "OK," I tell him, "but how do you make it?" "Grill it," he tells me. GRILL IT? My beloved son wants me to defile one of my grills, my babies who will be with me long after he's left home, married and with kids of his own with TOFU? Ugh.

So, after some persuading from the boy and his mother, "Do it for me, it's mother's day after all." I relent and check the internet for some grilled tofu recipes. Let me tell you there ain't many. (Anybody looking for a cookbook idea, there you have it. I'd do it, but I'd have to taste test the recipes and that ain't gonna happen.) I settle on a marinade of lemon juice, fresh oregano, olive oil, garlic and salt and pepper.

So after the meat, fish, peppers, tortillas and mushrooms were all grilled, I gently settled the tofu on my grill as a single tear left my eye.

My son said it was good. What wouldn't we do for our children? Happy belated Mother's Day.

Photo of the grilled sponge, I mean tofu comes from I Am Gluten Free which is a great resource for anyone celiac disease. Check it out.

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Monday, May 12, 2008

I Smell Smoke - On Sunday Anyway

Yes, boys and girls there was smoke rising over Brooklyn this weekend. With the help of my daughter and brother, we pulled out a grill and built a lovely charcoal fire and cooked.

I guess I must be feeling my Latin roots as this weekend's menu was definitely in keeping with my culinary heritage. First up was Chicken with Brown Rice and Chorizo which was published in Issue 111 of Saveur Magazine which is this month's issue. Basically it was Arroz con Pollo with a little sausage stuffed in the pot for good measure.
Boy hardy, it was damn good and I highly recommend this recipe. It's been a long long time since I made Arroz con Pollo and I'm wondering why. It's easy and definitely one of my favorite dishes.

The picture above is taken from Saveur and is what your finished dish should look like. My was a little darker as I cooked it in a cast iron dutch oven and over cooked it a bit. I should have checked the rice before the timer went off. Life goes on.
On Sunday, Mother's Day, we broke out the grill and made the Surf and Turf Tacos which was published in the June/July issue of Everyday With Rachael Ray. The recipe isn't on line yet, so here it is...
  • 1 Small head napa cabbage chopped.
  • Juice of 6 limes (Way too much in my opinion, use 3 limes)
  • 2 cups of sour cream
  • Sixteen 6-inch flour tortillas
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 Tbsp ground cumin
  • 1 tsp chili powder (I used Ancho Chili)
  • Kosher salt to taste
  • 1 pound trimmed skirt steak cut crosswise into 1/2 strips
  • 6 Tbsp vegetable oil
  • 1 pound red snapper fillets, cut crosswise into 1/2 strips
  • Pepper to taste
  • 1 cup guacamole
  • Salsa
  • In a large bowl, toss the cabbage with half the lime juice. Cover and refrigerate.
  • In a small bowl, whisk together the remaining lime juice with the sour cream. Cover and refrigerate.
  • Preheat the oven to 250 degrees. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
  • Meanwhile in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak tossing to coat with the spices.
  • In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate.
  • Add the reaming 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook the fish in the skillet, turning once until golden, about 5 minutes.
  • Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among the 8 tortillas and the fish among the remaining 8. Fold to form tacos. Server with more guacamole and cabbage, the lime sour cream and the salsa.
All in all a pretty good meal, but not exactly what we did. I'll get into that tomorrow.

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Saturday, May 10, 2008

Blowin' Smoke

We all know that Rachael Ray shills for Dunkin Doughnuts. Rachael " Exudes a certain air of authority that should be useful to Dunkin', especially when she takes a sip of her coffee and authoritatively declares it "delish,"" according to the Chicago Sun Times.

But does she actually drink their coffee? I'm not so sure.

Back in January, Grub Street published the following...

"A friend of Grub Street writes us:

So a friend of mine was on set last week as Rachael Ray filmed her latest Dunkin' Donuts commercial. According to her, Rachael stormed onto the set and snapped at everyone. Not news, I know, everyone knows she's actually a gigantic asshole. BUT! I am also told she took one sip of her Dunkin' Donuts coffee, yelled “What is this shit? Get me MY coffee,” and would not continue until she was given “her” coffee — i.e., Starbucks."

It gets worse. Look at what the mail man delivered today, Every Day With Rachael Ray. In the June/July 2008, Every Day With Rachael Ray on page 36, Rachael sings the praises of Newsbar, writing....

"I always drop by this bustling coffee shop for the the great iced coffee and tea and yummy sandwiches."

Hmm, what exactly does Dunkin Doughnuts sell? Coffee? Iced Coffee? Tea? Yummy Sandwiches? All of the above if you listen to Rachael's TV ads.

So which is it Rach? Dunkin Doughnuts? Starbucks? Newsbar? Do you even drink Dunkin Doughnuts coffee or eat their food? Or are you just another corporate shill?

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Friday, May 09, 2008

Friday's Smoke

I want to start out by thanking all of you for not commenting that I posted a Wordless Wednesday post on Thursday. The week is just slipping by.

I don't really have much to say today. Mother's Day is Sunday and I'm working out a Mother's Day menu in my head, but I need to run it by the kids first. My daughter wants to be the main chef this year, so it may not involve the grills or smokers. Damn.

Saturday is the Oyster Bay Railroad Museum's Smoke N' Steam grilling contest out on Long Island. If you're anywhere near it, be sure to stop by. Oyster Bay is a beautiful town and you'll be able to sample food from many of the local restaurants.

I wish I could get out to Oyster Bay for Smoke N' Steam as it was inspired by Grillin' On The Bay which in turn was inspired by The Snowshoe Grilling Contest, but since the car accident I'm not doing any traveling I don't absolutely have to do. It's just too painful.

Speaking of New York City's own Grillin' On The Bay on June 7th. If you're planing on cooking in Brooklyn, get your application in now. Space is going quickly.

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Thursday, May 08, 2008

Wordless Wednesday

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Tuesday, May 06, 2008

Barbecue in New York

Competitive BBQ in New York has really taken off over the last couple of years. When I got started only a few years ago, the only barbeque contest in New York was the Grill Kings. The Grill Kings is no more, but it opened the flood gates for competitive barbecue in New York. You can now attend a competitive barbecue contest no matter where you live in the state.

But it's not only in New York. Competitive barbecue is the nation's fastest growing sport. The Kansas City Barbeque Society now sanctions over 300 barbecue contests each year. You can find a listing of all KCBS events on their website.

But if you don't want to wade through events for the entire country, you find a barbeque event in New York right here. I, the ever benevolent WhiteTrash, give your this list of BBQ events in New York state in chronological order for this year. Enjoy.
And there's the events that are just for fun like the Big Pig Jig.

See you on the circuit folks!

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Monday, May 05, 2008

Winner: Patrick Sandoval

Congratulations to Patrick Sandoval, the winner of our latest contest here at WhiteTrash BBQ. Patrick will be receiving a copy of the new novel, Comfort Food by Kate Jacobs author of The Friday Night Knitting Club.

Thanks to everyone who entered. Even if you didn't win, keep reading my adventures here at WhiteTrashBBQ; we'll be having lots more new and exciting contests over the next few months.


Friday, May 02, 2008

Kentucky Burgoo

Yes, my faithful readers, I'm bringing this up again. This weekend is the Kentucky Derby and one of the traditional dishes served is Kentucky Burgoo. Burgoo is a hearty, bit spicy stew of just about anything.

I AM going to make this.

There's as many recipes for burgoo as there is for chili. I'm going to make my burgoo following a recipe from the outstanding book, Smoke and Spice by Cheryl Alters Jamison and Bill Jamison.

Here's the recipe:

  • 2 1/2 lbs to 3 lbs smoked chicken
  • 1 1/2 lbs veal or beef shanks (I'm going to smoke them)
  • 1 lb smoked mutton or lamb
  • 12 cups water
  • 1 Tbsp salt
  • 3 cups tomato puree
  • 2 1/2 cups shredded cabbage
  • 3 large baking potatoes, peeled if you wish, and chopped
  • 2 medium bell peppers chopped
  • 2 large onions chopped
  • 3 to 4 medium carrots, sliced thin
  • 2 large celery ribs chopped
  • 3 garlic cloves minced - I might smoke this
  • 1/4 cup sherry vinegar
  • 1 Tbsp A-1 steak sauce
  • 1 tsp. fresh ground black pepper
  • 3/4 tsp. ground cayenne or to taste
  • 2 1/2 cups sliced okra, frozen or fresh
  • 2 cups corn kernels, frozed or fresh
Cooking instructions:
  • Place the chicken, beef or veal shanks and muttons or lamb in a stockpot. Pour the water over, sprinkle in the salt and bring the mixture to a simmer. Cook, uncovered for 1 1/2 hours. Remove any scum from the water as it surfaces.
  • Remove the chicken and meats from the pot. When cool enough to handle, discard the skin, fat and bones. Shred the chicken and meats into bite size pieces.
  • Return the chicken and meats to the pot Add the remaining ingredients except for the okra and corn.
  • Continue to simmer over medium-low heat for 2 more hours, stirring frequently.
  • Add the okra and corn and cook for at least one hour more, preferably two.
  • Add more water is the stew appears dry.
As with Brunswick stew, (Another on my list of bbq accompaniments that I want to make) the ingredients should be cooked down and no longer easily identifiable. The stew can be served immediately, but it is even better reheated the following day.

Photo of the burgoo courtesy of The Last Bite.

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Thursday, May 01, 2008

WhiteTrash Taco?

My buddy Lawrence over at NYC Food Guy just reviewed Snack Dragon's food and guess what's on the menu? A WhiteTrash Taco. Cool.

But here's the rub. It's not any good. I think I got some dragon slaying to do!

But the guys over at Burrito Blog seem to like it a lot.

What is this? I thought people only argued about barbecue restaurants!

The Kentucky Barbecue Trail

With the Running of the Roses taking place this weekend in Kentucky, I've been searching around the internet for more information on Kentucky barbecue and lookit what I found. The Kentucky Barbeque Trail.

I have to admit that I don't know too much about Kentucky Barbecue. Oh sure, I know about the Moonlite Bar-B-Q Inn and its legendary BBQ Mutton,Tina's Bar B-Q, Frances Bar-B-Que and a few others, but I didn't know that Kentucky had so many famous BBQ joints.

Take some time and check out The Kentucky BBQ Trail. You'll be glad you did.

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