The Big Brooklyn Pig Roast

This just in to my mailbox.....

The Big Brooklyn Pig Roast…

And Harvest Hoedown is coming Oct. 10!

Nothing says harvest like the crackle of hot, crispy pig skin, especially when that skin is covering a 200-lb Berkshire hog, roasted whole over an open barbecue pit by Tom Mylan, Brooklyn’s favorite butcher.

Hosted by Brooklyn Based, Sweet Deliverance, Ear Farm and The Yard, the first annual Big Brooklyn Pig Roast and Harvest Hoedown is a prelude to the following day’s Harvest Festival at The Yard, and a celebration of all the best the season has to offer.

Snuggle up to someone special with a pint of Sixpoint and a plate of pork tacos, roast corn, fresh salsas, greens, warm apple crisp and cinnamon ice cream from Blue Marble. Then turn up your heels to the Americana twang and hillbilly swerve of The Jones Street Boys, Motel Motel, and Bel Air, as the lights sparkle on the Gowanus Canal.

Joshua Applestone of Fleisher’s Grass Fed and Organic Meats will be on hand to talk about why properly raised pigs are so delicious, and a member of the New Farmer Development Project, which the dinner will benefit, will speak about their work with farms. And Not Eating Out in New York blogger Cathy Erway is lending a hand with dessert.

Sixpoint beers $1 from 6-7. Five percent of proceeds benefit New Farmer Development Project. Tickets $32 in advance, available online at http://tinyurl.com/42yylc, or $40 at the door. (Free for kids 10 and under.) Click flyer to enlarge.

It was a Dark and Stormy Night.

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BBQ Contests: Judging Pork at Blues, Views and BBQ

So let's talk about Pork. Pork is the third category judged at a KCBS sanctioned event. Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked (bone in or bone out) and shall not be parted.

I love the wording of the rules for this category... "Pork shall be cooked." Gee, ya think?

Since I've been revealing my personal preferences about the other barbecue meats, I will tell you that pork shoulder is my third favorite of the barbeque meats, but I probably cook it more often than the other three combined. Pork shoulder is very easy to cook, very flavorful and the left overs can be used in many, many ways.

The cooks were very creative at Blues, Views and BBQ when it came to the pork category and it was probably the best of the event. My note taking was very limited this time and I'm only going to focus on a couple of entries.

The first box that stands out in my mind was an entry that included sliced pork, pulled pork and cubed chunks of bark. This box was so full of meat and so heavy that our table captain visibly strained holding the box open for presentation to us. Because there was so much meat in the box, the pulled pork stained the underside of the lid. One of the judges, who is also a competitor, questioned if this could constitute marking. His opinion was that the cook could have put the stain on the underside of the lid as a sign or "mark" to allow a judge to know that this was their entry. The reps disagreed with the marking argument, and we moved on.

The meat in this box was laid out in a fashion that reminded me of an old aluminum TV dinner tray, which each variety of meat segregated from the other by greenery. The sliced pork looked great, the bark looked OK and the pulled pork looked like an orange brick. Now I don't know if that was the cook's intention, or it was compressed when the presentation box was closed, but the pulled pork with its orange color and resemblance to a solid block hurt the appearance score. Based on the appearance only, I had no desire to try that pulled pork.

This entry was unique in my years of judging. Each style of pork was cooked using a different recipe. This cook had cooked at least three different butts for this cook. The sliced pork seemed to be a fairly straight forward cooking method with little spices that allowed the flavor of the pork to shine through. Unfortunately the sauce on the outsides of the slices tasted burned and sooty. The chunk bark presentation was again a different flavor, although my notes don't expand on it and finally the pulled pork was orange with a very vinegary sauce which overpowered the taste of the meat.

Another entry of pulled and sliced pork was again, obviously from two different pork butts, were flavored completely differently from each other. In this entry I liked the pulled pork much more than the slices which were dry and a bit chewy.

There was another entry which in my mind was laid out in a fashion that could have constituted marking in my never to be humble opinion. On a bed of lettuce, the cook laid out thin strips of pulled pork in a single layer. Down the middle of this thin bed of pork, the cook used a squeeze bottle to put a thin line of bbq sauce. This was a presentation that I have never seen before and it wasn't very attractive. The meat looked almost like match sticks and to my eye looked just as dry. Unfortunately tasting the meat didn't change my opinion.

The last box that I made notes about was a box that consisted entirely of bark. The bark is the outer most section of the meat that is exposed to the heat and the smoke of the cooker. On the pork butt, this is the area with the most fat and where the rub of spices is placed. Cooked correctly the bark is flavorful, a bit chewy and a little crisp. Two judges I spoke with thought this was the best entry in the category. I didn't agree. To me a little bark goes a long way. With all the smoke and spices, you really didn't get a chance to taste the pork.

I don't have any notes about the rest of the entrys. For some reason the judging times seemed to go by very quickly at this event. We really didn't have much time between categories to talk or compare meats, which I guess is a good thing.

On to brisket.

Photograph of the pork courtesy of White On Rice Couple.

What'd He Say?

Today's post is on barbecue slang or lingo. It's been a long time since I've put up dictionary about some of the terms used by today's barbecuers. I've touched on this subject before, here, here and here, but there's always room for more.

So today, there's another glossary to check out. This first appeared in 1998 in The Passion of Barbeque by the Kansas City Barbeque Society. Don't worry if some of these definitions contradict other glossaries you've seen. Barbecue slang is fluid. Enjoy.

• Baby Back Ribs - the 13 smallest loin end ribs of a slab of pork ribs, the most tender ribs
• Bamboo Skewers - long pins of wood soaked in water prior to using for kebabs on the grill
• Banking Coals - stacking charcoal briquettes against the wall of the grill to one side in order to grill using the indirect method of cooking
• Barbeque - to slowly cook meat/food over coals with aromatic woods in a covered cooker imparting smoke flavor (Boy, could this be argued!)
• Baste - to pour liquids such as stock, juice, oils or marinades over meats while cooking retain moisture and/or impart flavor
• Charcoal Chimney - a cylindrical metal container used to start charcoal fires without the use of petroleum products
• Closed Pit - a covered barbeque grill
• Dry Rub - a mixture of dry seasonings rubbed into meats prior to grilling or barbequeing
• Glaze - a finishing sauce applied to meats during the final 15 minutes of cooking
• Green Wood - usually refers to unseasoned hickory
• Grilling - cooking over a hot open fire
• Hardwood Charcoal Briquettes - most commonly made from hardwoods such as oak or hickory
• Hoi Sin Sauce - also known as Chinese bean sauce, it is sweet and hot, primarily made from black beans
• Indirect Heat - to cook meat away form the source of heat, i.e., the opposite side of the grill away from the hot coals
• Indoor Barbequeing - cooking in the oven by broiling under red hot heating unit or slow covered cooking in the oven using barbeque sauce or liquid smoke to imitate outdoor barbecqueing (I think this may by my definition of crap or a travesty!)
• Injecting Marinades - using a syringe with a needle to insert marinade into meats prior to cooking
• KCBS Sanctioned Contests - contests that apply for and follow the Kansas City Barbeque Society's criteria, rules and regulations
• Mad Dog - insane canine .. moniker for the co-founder of the KCBS
• Marinate - to place food in an oil-acid mixture to tenderize or add flavor
• Mop - to use a mop or large brush to apply baste to meat while cooking
• Nom de Grills - imaginative names used by individuals or teams who compete in barbeque contests, i.e., The Rib Doctor, Baron of Barbeque, Sir Loin, Girll of my Dreams, to name a few. (Hey! They left out WhiteTrash BBQ and BrooklynQ)
• Pit Barbeque - a large structure for barbequeing large pieces of meat or whole animals that can be closed for smoking. The pit can be a hold dug in the ground or a free standing cement or brick "oven" or a heavy metal structure such as a metal drum
• Pit Boss - person in charge of the barbeque unit
• Sear - to brown quickly over a very hot charcoal fire to seal in meat juices
• Skewer - a long pin of wood or metal on which food is threaded/placed and held in place while cooking. To fasten meat with skewers to keep in shape while cooking
• Slab of Ribs - most commonly refers to pork ribs (a side or slab of ribs)
• Waterpan - a vessel for water placed inside covered barbeque units to provide moisture while cooking
• Water Smoker - commercially manufactured cooking unit where the fire is separated from the meat by a water tray
• Wood - large chunks of non-resinous wood used as a fuel a source as well as a smoke-flavoring agent. Varieties of woods used for barbequeing include apple, cherry, grape, hickory, mesquite, oak and pecan. (For more information on wood, click here.)
• Wood Chips - small chips of hardwood or fruit wood added to barbeque fire to impart smoke flavor to meats.
  

Wow, so many terms there. I'd like to rewrite this list as so many seem to be out of date or confusing to say the least. I guess it's a project for a cold wintry weekend. Talk to you soon.

BBQ Contests: Judging Ribs at Blues, Views and BBQ

Today we continue reporting back on my experiences in judging at the Connecticut Blues Views and BBQ Contest. When we had left off, we had just finished judging chicken.

Next up into the judge's pool comes pork ribs. I always look forward to this category. After chicken, ribs are my favorite barbecue meat.

According to the KCBS rules, PORK RIBS are defined as: Ribs shall include the bone. Country style ribs are prohibited. And ribs must be submitted bone in. So that means that the cooks can submit either back ribs or spare ribs.

According to The Other White Meat, ribs can be back ribs or spare ribs. "Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.

Spare ribs come from the belly of the hog and are known for their delicious, meaty pork flavor. These curved ribs are the least meaty variety of ribs, but the lean meat is still full of flavor. Spareribs are typically larger and heavier than back ribs."

So that gives the cook some leeway here. Should they cook baby back ribs, which cook faster and require much less preparation or spare ribs which are more flavorful (my personal opinion) require longer cooking time, and more preparation as a rack would need to be trimmed down to St. Louis style (if that's what the cook wants to do.) Take a look at the picture from the Dizzy Pig, you can see the ribs, cut and prepared St. Louis style and all the trimmings. While the trimmings make good eats, they can't be submitted in a KCBS sanctioned contest.

Up here in the North East, I would say that 85% of the teams submit baby back ribs. According to a poll on The World Famous BBQ Forum, nationally the numbers were closer to 60% spares to 40% baby backs. (If I remember correctly, the current list of past polls ends in July 2008 and I think the poll ran sometime in August.)

I didn't have as much time between categories to write as many notes about the ribs as I did the chicken, so this post will be not so entry specific.

In the rib category, no putting green parsley presentations appeared on my table. All presentations were a mixture of lettuce only or lettuce and parsley. Sauces were very much on the sweet side, no spicy ribs and only 2 entries were sauced with Blues Hog. That's a huge difference from Harpoon were it seemed 80% of the ribs were sauced with Blues Hog.

All of the ribs submitted to my table were baby back ribs. One box had the smallest ribs I've ever seen. They were so small, that many of them didn't curve at all, which is unsual for baby backs. I purposely sampled the smallest ribs in the box to see if they were over cooked, but the cook did a great job. They were tender and nicely flavored. I would like to know who cooked these ribs and how they cooked them and timed them, but as a judge I can't reveal to a team that I've had their food. I can't go around asking "Who had really small ribs?" And since it's blind judging there's no way I can ever find out.

Two of the rib entries were vastly over cooked and dried out. Another looked like it was going to be dried out and tough but turned out to be moist, tender and surprisingly bland. One rib was so tough that I couldn't bite a piece of it off on one side of the bone. On the other side it was OK which helped bring up its score.

I always make sure that I take at least two bites of an entry, on different sides of the entry, before I score it. If my mind is stuck between two numbers in terms of scores, I will take additional bites to help me determine the final score. Some times 2 bites is all you need but usually three or four are necessary. I'll keep eating until I'm comfortable with the score. If the entry is an 8 or 9, well, it usually gets eaten completely.

Overall in the ribs category, nothing really stood out as "excellent" barbecue. But then again, nothing stood out as really bad or "poor" barbecue either. All in all it was a pretty good category. If I had to rate it on the KCBS scale, I'd give it a 7 (above average.)

Congrats to Willie Breakstone and his team I like Smoke n' Lightning for topping this category. Will was estatic with his win. Ya see, it's been five years since he's won the rib category. Good job bucky.

Kosher Brooklyn BBQ?

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Are You The Next Food Network Star?

FOOD NETWORK OPENS CASTING FOR SEASON FIVE OF

“THE NEXT FOOD NETWORK STAR”

Conducting Open-Call Auditions in New York, Los Angeles, Washington, D.C., Philadelphia, Charleston, SC and Portland, OR

For Immediate Release – Food Network has greenlit a fifth season of its hugely successful reality series The Next Food Network Star the network announced today. The recently completed fourth season of Star was the highest-rated series in Food Network history and the cabler is looking for outstanding chefs and home cooks to join the ranks of past winners like Guy Fieri and the newly-crowned Aaron McCargo Jr. to compete for the opportunity to win his or her own Food Network series.

The network is currently conducting a nation-wide talent search and encourages both professional and amateur chefs to apply. Applicants have until Friday, October 31st, 2008 to send in a three minute audition video explaining why he/she should be Food Network’s newest star. For applications and contest rules, simply visit www.FoodNetwork.com and click on ‘Be on Food Network’. In addition, contestant hopefuls can also apply in person at one of several open-call auditions that will be held around the country. Applicants should bring an application, photograph and resume and/or bio to the auditions, which will allow them to meet with network casting directors. Locations will include:

Washington DC- Friday, October 3, 2008 from 10am-3pm

The International Culinary School at The Art Institute of Washington

1820 North Fort Myer Drive, Arlington, VA 22209

New York, NY- Monday, October 6, 2008 11am-3pm

Sutton Place

1015 Second Ave. (btw. 53^rd and 54^th) New York, NY 10022

Los Angeles, CA- Wednesday, October 15, 2008 from 10am-3pm

The International Culinary School at The Art Institute of California – Los Angeles

2900 31^st Street, Santa Monica, CA 90405-3035

Charleston, SC- Thursday, October 23, 2008 from 10am-3pm

The International Culinary School at The Art Institute of Charleston

24 North Market Street, Charleston, SC 29401-2623

Portland, OR- Thursday, October 23, 2008 from 10am-3pm

Portland Marriott Downtown Waterfront

1401 SW Naito Parkway Portland, OR 97201

Philadelphia, PA – Wednesday, October 29, 2008 from 10am-3pm
Embassy Suites Center City Philadelphia
1776 Benjamin Franklin Parkway Philadelphia, PA 19107

The Next Food Network Star will return for a new season where the finalists will be tested in a new set of difficult challenges that will determine not only their culinary prowess, but also their creativity and on-air potential. The series is set to tape and air on Food Network in 2009.

###

FOR MORE INFORMATION, PLEASE CONTACT:

Lisa Krueger - Manager, Public Relations for Food Network

(212) 401-2430

lkrueger@foodnetwork.com

Would You Believe?

That this is Brooklyn?

This house is about a mile from my home. Hessian soldiers were quartered here during the Battle of Long Island in the revolution.
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BBQ Contests: Judging Chicken at Blues, Views and BBQ

Yes folks he still has opinions to share! This isn't a photo blog after all. With that in mind let's get down to the nitty gritty of the event; the food. First off, I only judged the KCBS sanctioned BBQ contest at this event. On Saturday, there was a NEBS sanctioned grilling competition and an Iron Chef competition that I don't know anything about. Sorry but you'll have to look elsewhere for that information.

In all KCBS sanctioned contests cooks are required to cook the following four meats: 1. Chicken, 2. Pork Ribs, 3. Pork shoulder (aka Boston Butt) and 4. Beef Brisket.

I was there to judge these foods but the organizers had a surprise in store. We were told that we would be judging BBQ sauce as well. Contest organizers can add additional categories to an event, but without the first four, and many do, KCBS will not sanction an event.

First up in the judging pool is chicken. Now I love BBQ chicken, smoked or grilled, it's all good to me. Chicken is by far my favorite food on the grill. We had some interesting chicken submitted to our eyes, our nose and our palate at this event.

The first entry I tasted was a very nice mellow seasoned thigh. I really liked my first bite. The skin was bite through tender and the spices and glaze complimented the flavor of the meat. My first reaction was that this was going to score very well. Being the dutiful judge that I try so hard to be, I flipped over this thigh and took a bite from the other side. What the hell happened? Was this meat bad? I couldn't believe this was the same piece of meat! How do you score this? What would have been my reaction if I got the bad side first?

Up next was a real surprise; a spicy thigh! In competition judging, you are usually presented with sweet to very sweet seasonings. I was glad that someone decided to take a risk and add some heat.

The next entry had the judges scratching their heads during presentation. It was obviously chicken and the eight or so "pieces" were laid out in the box with flat leaf parsley as a garnish. While that is OK and perfectly acceptable, the skin on the chicken curled up around the edges of each piece! It reminded me of Sally Field's habit in The Flying Nun or worse.

Thinking more about that chicken, it would have been perfectly at home in a Wes Craven slasher flick. Taking it out of the box, the chicken fell apart in my hands. All it needed was some red sauce for blood and the imagery would have been complete. The flavor wasn't bad, but it was very overcooked. Unfortunately, I and one other judge I spoke with were unable to determine exactly what cut of chicken the entry actually was.

Next was a box with chicken that was so badly burnt, all of the pieces of chicken were pitch black. Now I don't think this was what the cook was going for, but whomever he or she was did an amazing job of getting the skin completely and evenly black. It was so dark that if you told me they were spray painted, I would have believed you. Flavor wise, it was burned and dried out.

This box elicited the often repeated comment from a judge, "Why would they submit that?" Whenever I hear that comment I know that the judge is not a cook. Things happen in the pit and the cook submits the best he/she has. Sometimes the only food the cook has to submit is something that is burned, dried out or even undercooked. We were in that position at New Platz when we submitted our over cooked brisket.

Next was another bone in chicken thigh but with a SPICY sauce. To me it was just under the point where the heat overwhelms the meat and other flavors. I was still able to taste the meat, the heat and the tomato base of the sauce. This was the only entry where I ate the entire piece.

I felt it was nicely done, but I could see this seasoning possibly overwhelming other judges. Some judges say that spicy entries dull the taste buds, which affect the judging of the next entry, but i don't believe that at all. Take some time, eat some crackers and some water before moving on (which you should be doing between entrys anyway) and you'll be fine. Part of being a judge is putting aside your personal preferences and trying to determine if the cook obtained the flavor and tenderness they were after, all the while remaining in the world of barbeque. Yes, it's as vague as it sounds.

Unfortunately, I don't remember much about the last entry. I guess it was average competition BBQ. Now before you all go off on me, for all I remember it could have been really good and above average, I just don't remember how I scored it. We're not allowed to take photos and I'm going by some quickly written notes.

I've only mentioned one presentation so far and it was a parsley presentation, and it wasn't the putting green presentation I railed against in a previous post. At this event I only saw one parsley putting green. All the others were a mixture of lettuce and or parsley. Have the cooks changed their ways because of me? Does my blog have so much power and influence? I think not. I certainly hope not! I'm still learning this game.

I'm really glad to see the cooks shaking things up a bit. The putting green presentation is very nice, but in my never to be humble opinion, it's bad for the sport of competitive barbecue if everyone is using the same presentation or flavorings. And I think the scores reflected the judges approval of the new flavors and presentations. Red Planet BBQ won this field followed by some others who usually don't see the top five. Good job all of you.

And that looks like a great place to stop tonight. More on judging the Blues, Views and BBQ Contest tomorrow.

Photograph of the BBQ chicken courtesy of BBQ Info. Photograph of The Flying Nun courtesy of The People Quiz.

Pigs Reign!

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Smoken' Dudes

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Shameless Self Promotion

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Willie B & Bob Lerose

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Red Planet BBQ

First place chicken
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Grand Champion r2bq

Sledneck pulsl it off! Stuns the BBQ world!
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It's a Tidal River

By night this was filled with water.
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View of the River

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BBQ Contests: Blues, Views and Barbeque, The Results

I'm back from judging at the Blues, Views and Barbeque Festival in Westport, CT. Great location right on the river, good bands, good food and good organization. I hope this new competition becomes an annual event.

And the winners are....

Top 10
1. R2BQ
2. TNT
3. I smell smoke
4. Swamp Pit
5. Smoke in da eye
6. Lakeside Smokers
7. Uncle Jed
8. Central Pork West
9. Q Haven
10. ZBQ

Chicken
1. Red Planet
2. Swamp Pit
3. R2BQ
4. Smoke In da Eye
5. I Smell Smoke

Ribs
1. I like Smoke n' Lightning
2. Yankee BBQ
3. 2 Little Pigs
4. ZBQ
5. I Smell Smoke

Pork
1. TNT
2. R2BQ
3. Q Haven
4. Smoken' Dudes
5. Central Pork West

Brisket
1. ZBQ
2. Smoke In da Eye
3. Cork n' Pork
4. I Smell Smoke
5. Lakeside Smokers

Sauce
1. R2BQ
2. Purple Turtle
3. I Smell Smoke
4. Primal Meat Smokers
5. Carolina beau and a Yankee

Iron Chef
1. Yabba Dabba Que
2. I like Smoke n' Lightning
3. B.S. BBQ
4. Carolina beau
5. Smoke N Dudes

Restaurant Review: Brother Jimmy's BBQ

The other day I was craving some bbq. I was in the Chirping Chicken on Amsterdam Avenue and West 77th Street in Manhattan and was considering ordering their barbeque ribs. Now, I've never had Chirping Chicken's ribs, and they may be pretty good, but they don't have a smoker. So I says to myself, "WhiteTrash? Why don't you go to a real barbecue joint for ribs? Brother Jimmy's is just up the street." "Good idea," I says and so I go.

I arrive at Brother Jimmy's and notice the lunch special. For $9.95, I could choose from Brunswick Stew, Chili or a side salad, 3 spare ribs and two sides. I chose the Brunswick Stew, 3 dry rub ribs, beans and a side salad with blue cheese dressing.

I looked around the restaurant, and my old reviews came flooding back to my mind. Same place, different work staff and waitresses that were no where near as pretty or perky as in previous visits. I was beginning to regret my decision.

Then the Brunswick Stew arrived. It was smokey, flavorful, packed with chicken and vegetables. I was pleasantly surprised, added a little hot sauce and really enjoyed the stew. It was served with a little corn muffin, which was warm, unlike in previous visits where the muffins were ice cold. This was a great start to the meal.

An odd episode with the stew. I was served the stew with a teaspoon by a runner. When the waitress came by to check, I asked her for a larger spoon. She was perplexed, but came back in a couple of minutes with a tablespoon, announcing that this was the largest spoon they had in house. I said that it was perfect, thanked her and took the spoon. She stood there for a bit, saying nothing. I then handed her the teaspoon and said it was hard to eat the stew with so small a spoon. She looked at that spoon like she had never seen a teaspoon in all her born days. She finally silently walked away.

When the ribs and sides arrived, with two more corn muffins, my first thought was "what a lot of food." With the auspicious start from the Brunswick Stew, I was really looking forward to this meal and dove into the food.

The salad was a nice mixture of fresh vegetables overdressed with a tasteless creamy concoction that they claimed to be blue cheese. The beans were watery, strongly flavored with vinegar and easily the smokey-ist thing on the plate.

And what about the ribs you say?

Well, have you ever had one of those meals where you wish that the ribs were boiled in Kraft Barbecue Sauce instead of whatever wretched method that was used in the preparation of the food you are eating? Well this was one of those meals. These are by far the worst ribs I've ever had from any of the real barbecue joints. Ever. Anywhere.

Blogging From The 20th Century

I'm podting this from my Blackberry. It's just a test to see how easy and convient this is.

I've got a review of another NYC BBQ joint for you, but that will have to wait until I'm at a desktop keyboard.

Posting like this is a bit tedious, but I imagine it can be great fun posting pictures from a contest. Hmm, I'll be in West Port on Sunday. Should be interesting.

A Texas Two Step: Wine and 'Cue

See, it's still summer in Hill Country too!

A TEXAS TWO STEP: WINE AND 'CUE
Tuesday, September 23, 2008, 7 PM

Hill Country
30 W. 26th St. (bet. B'way & 6th Ave.)

Dance on down to Texas while staying in town with a mouthwatering four-course Texas wine and barbecue tasting. Hill Country's own wine director and pit master will be on hand to talk about the Texan style of each carefully paired course and give tours of their famous 'cue pits. Stick around after dinner and ring in the fall with a complimentary cocktail and the first ever Hill Country Texas Two-Step Tuesday! Call 212-255-4544 and mention "Zagat Presents"
($65 for four courses with wine, Two-Stepping starts at 8:30).

End of Summer?

End of summer? So? We in WhiteTrash BBQ world know, it's always summer somewhere. "Q"ing and grilling are more fun in the cool autumn nights. The fine folks over at Dr. BBQ's joint, Southern Hospitality are hosing an End of Summer Cookout. It looks like a great deal and it gives me a good excuse to finally pay them a visit. Check it out.

Southern Hospitality
presents
Annual End of Summer Cookout 2008

Wednesday September 17th
7pm-9pm

$32.95 per person includes buffet style dinner featuring our famous Memphis Dry & Wet ribs, Fried Chicken, Corn bread, Mac & Cheese and Corn on the Cob along with our famous Sweet Tea.

Add an ALL YOU CAN DRINK DRAFT BEER BAR (excludes Chimay) for only $20 per person from 7pm-9pm.

Don't forget to check out our Hump Day "You Call It" Specials $6 for a drink of your choice (excludes Super Premium)

You must register for this event here.

Southern Hospitality
1460 2nd Avenue (between 76th & 77th streets)
New York, NY 10075
212.249.1001

Enough

This post is not about barbecue. This post is not about food. If you want to read about that stuff, please go somewhere else today, but come on back tomorrow when I return to our previously scheduled programming already in progress.

This post is because I am fed up with politics and reporting in America.

I don't give a shit about lipstick.
I don't give a shit about a rich man having many houses.
I don't give a shit about a man's alleged computer literacy.
I don't give a shit about celebrity.
I don't give a shit about pantsuits, suits or lapel pins.
I don't give a shit about scenery at a convention.
I don't give a shit about who's having a baby.
I don't give a shit about who was a POW or who hung out with radicals 20 years ago.
I don't give a shit if they're black or white.
I don't give a shit if they're male or female.
I don't give a shit about the myriad of other non-issues that our politicians and media flood our alleged newspapers, blogs and newscasts with.

I love this country and I want to hear about the real issues.

I want to know what they're going to do about our economy.
I want to know what they're going to do about our security.
I want to know how they're going to restore our system of checks and balances.
I want to know what they're going to do about our energy needs.
I want to know what they're going to do about the environment.
I want to know what they're going to do about foreign relations.
I want to know what they're going to do about the social ills that impede our progress to a more perfect union.
I want to be spoken to like an adult capable of making decisions on the real issues that face me, my family, my nation and the world.

I don't give a shit about the pabulum we're being force fed every day.
I want to spit it all back.

I want real change.
From our politicians and from our media.
Maybe then, we'll have change I can believe in.

God bless America. We need it.

There Are No Words

Events: NYC International Pickle Day

The 8th Annual
NYC International
Pickle Day
A Pickle Event that Can't Be Contained
Hosted by the Lower East Side Business Improvement District and the NY Food Museum

Sunday, September 14th 2008, 11 am-4:30 pm

2 Locations side by side! Orchard Street between Broome and Grand Sts.
and Parking Lot on Ludlow and Broome Sts.

RAIN OR SHINE

The Eighth Annual NYC International Pickle Day is a free, fun street festival all about Pickles held on in the heart of the old Pickle District of the Lower East Side.

Pickle Day will feature:

• Music
• Cooking and home canning demonstrations
• Children's activities
• Neighborhood walking tours

And of course

• FREE PICKLE SAMPLES!

For the first time Pickle Day has Expanded!

There is a 2nd Pickle Day Location at the Parking Lot on Broome Street and Ludlow with:

• An interactive Best Buy Pickle Day Lounge
• Special Pickle Day Green Market
• A full-length production of Twelfth Night by Shakespeare in the Parking Lot, produced by The Drilling Company (3pm)
  

And much much more!

For the second year in a row Pickle Day is offering free valet bike parking supplied by Transportation Alternatives, so pedal on down with the whole family.

Sponsored by Best Buy in Noho (622 Broadway) and Whole Foods. Media Partnership with Metro NY.

For more information go to www.LowerEastSideNY.com or call 212-226-9010.

BBQ Contests: Blues, Views and BBQ Festival

There's a new barbeque contest coming up in Westport, Connecticut; The 1st Annual Blues, Views & BBQ Festival.

Saturday, September 20 and 21st on the grounds of the Levitt Pavilion and the Westport Library.

This is the state of Connecticut's only KCBS sanctioned barbecue contest, so the winner of this event will be guaranteed an invitation to next year's Jack Daniel's Invitational barbecue contest, which is debatably the most prestigious barbeque contest in the world.

In addtion to the barbecue contest, there will be a craft beer showcase featuring our friends from Butternuts, the makers of Pork Slap Ale.

And in addition to the craft beer showcase, there's going to be a Guitar World clinic with Andy Aledort.

And in addition to all that there's going to be cooking demostrations featuring local chefs and some of the BBQ contestants in the Viking outdoor kitchen.

For more information check out the website or call Bob LeRose at Bobby Q's Barbeque and Grill 42 Main Street Westport, CT 06880, phone 917-446-2921 or drop him an email at rlerose@msn.com

It looks like it's going to be a splendid time for all.

Recipes: Lamb Shish Kabobs with Tomato Tzatski

Frequent or I guess long time readers of this blog will know that I like lamb and feel that we Americans don't eat it often enough. Today in my in-box the fine folks at Weber sent me this recipe for Lamb Shish Kabobs with Tomato Tzatski. As soon as I saw it, I knew what we're having for dinner.

Lamb Shish Kabobs with Tomato Tzatzki

Serves: 4
Prep time: 25 minutes
Chilling time: 1 hour
Grilling time: 5 to 7 minutes
Special equipment: 16 wooden skewers, soaked in water for at least 30 minutes

Lamb

• 1-1/2 pounds freshly ground lamb
• 1/4 cup minced scallions, white and light green parts
• 2 teaspoons red wine vinegar
• 1 teaspoon minced garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin
• 1/8 teaspoon cinnamon, optional

Sauce

• 1 cup plain whole milk yogurt, preferably the thick, Greek style
• 1/2 cup finely chopped ripe tomato
• 1/4 cup shredded carrot
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Extra virgin olive oil

1. In a medium bowl gently mix the lamb ingredients until evenly distributed. Gently shape the lamb mixture into little rolls, each about 3 inches long and 1 inch in diameter. Cover and refrigerate for at least 1 hour before grilling.

2. In a small bowl mix the sauce ingredients. Cover and refrigerate until ready to serve.

3. After chilling the lamb rolls for at least 1 hour, place 2 side by side. Push a skewer through the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double skewer the remaining lamb rolls. Lightly brush them on all sides with oil.

4. Brush the cooking grates clean. Grill the lamb rolls over direct high heat (450° to 550°F), with the lid closed as much as possible, until nicely browned all over but still slightly pink and juicy in the center, 5 to 7 minutes, turning 2 or 3 times and swapping their positions as needed for even cooking. If flare-ups occur, finish cooking the lamb rolls over indirect heat. Serve warm with the sauce.

And The Winners Are...

The 20th Annual Jack Daniel's World Championship Invitational Barbecue Teams are:

AUTOMATICS

• Moonswiners (2007 Jack Daniel's Winner)
• Bubba & Jeff's BBQ (2007 American Royal Open Winner)
• Smokin' in the Dark (HLS&R Barbecue Winner)
• Natural Born Grillers (Memphis in May Winner)
• Coolsmoke (9 wins)
• Smokey Mountain Smokers (7 wins)
• Twin Oaks Smoking Crew (7 wins)
• Pellet Envy (7 wins)
• Jack's Old South (10th Year Qualifier)
• Texas Ribs & BBQ (DE state winner)
• I Smell Smoke (MA, NH, VT state winner)
• Outlaw BBQ (NM state winner)
• Otis & the Bird (NV state winner)
• Blazen BBQ (AK state winner)
• Bub-Ba-Q (SC state winner)
• Smoking Ty's BBQ (WA state winner)
• Pigs on the Run (WV state winner)
• Team Ida Q (ID state winner)
• Smokey Joel/Cubby Bear (SD state winner)
  

STATE DRAW

• Smokin' Triggers (AL)
• Habitual Smokers (AR)
• It Ain't Prime (AZ)
• BLQUE Cuttin Edge QN (CA)
• Carcass Cookers (CO)
• EJ's Q (FL)
• Team Bobby Q (GA)
• Parrothead Smokers (IA)
• All Day Smoke (IL)
• Show Me Your Bones (IN)
• 4 Legs Up BBQ (KS)
• Lotta Bull BBQ (KY)
• Ritters BBQ Too (LA)
• Stoddard & Brown (MD)
• Shigs in Pit (MI)
• Full Frontal BBQ (MN)
• 4 Mile Smokin' Crew (MO)
• ButtRub.com (MS)
• Mountain Magic Country BBQ (NC)
• Rogue Que Smokers of the Serengeti (NE)
• Dizzy Pig (NJ)
• iQue (NY)
• Eagle River BBQ (OH)
• Butcher BBQ (OK)
• Dances With Smoke BBQ (OR)
• Lunchmeat (PA)
• Smokers Wild (TN)
• Ritter's BBQ (TX)
• Checkered Pig (UT)
• Virginia BBQ Pirates (VA)
• 2 Fat Bikers BBQ (WI)
• Smoke in the Rockies (WY)

WILD CARD

• The Will Deal Catering & BBQ

HOME STATE REPRESENTATIVES

• Chicks, Swine & Bovine (MD)
• Quiet Riot (ND)
• BBQ-Brethren.com (NY)
• Ella's BBQ (OR)
• Divine Smoke (SC)
• Ubon's BBQ of Yazoo (MS)
• Rhythm N' Que (AZ)
• Ulcer Acres (IL)
• Tee Waynes Cajun Cookin' (LA)
• Charlotte's Rib (MO)
• Q (NM)
• PA Midnight Smoker (PA)
• The Dead End BBQ Society (TN)

Congratulations to everyone. Cook your ass off!

The JD Draw

Today is the draw for entry to the summit of competition barbecue; The Jack. The Jack is an invitation only barbeque contest held the 4th Sunday of October at the Jack Daniel's distillery in Lynchburg, Tennessee. There's 60 teams and about 25,000 visitors every year for this event. I can't imagine how the people of Lynchburg, Tennessee, population 361 deal with this onslaught!

To get an invitation to compete at the jack a team must "have won a state championship with 25 teams entered or a competition with more than 50 teams competing in the categories of Pork Ribs, Pork Butts, Chicken and Beef Brisket. The final competitors are then selected during a blind drawing of all eligible teams in early September. The 2007 Jack Daniel's world grand champion and the current season's Memphis in May, American Royal Open and Houston World's Championship Bar-B-Que grand champions receive automatic invitations."

The organizers of The Jack also invite some teams from foreign countries to compete as well.

There's only 60 spots available, so for the winners of bbq contests in states like Kansas or New York where there is more than one "state championship," today is a tense day while their names are put into a blind drawing to determine who get the call for one of these coveted spots. A lot of people have their fingers crossed today!

Good luck everyone. Some day, Insha'allah, I'll be there too.

I Can't Get You Out of My Head

I want some red roses for a blue lady
Mister florist take my order please
We had a silly quarrel the other day
I hope these pretty flowers chase her blues away

I want some red roses for a blue lady
Send them to the sweetest gal in town
And if they do the trick, I'll hurry back to pick
Your best white orchid for her wedding gown

(I want some red roses for a blue lady)
We had a silly quarrel the other day
I hope these pretty flowers chase her blues away

I want some red roses for a blue, blue lady
Send them to the sweetest gal in town
And if they do the trick, I'll hurry back to pick
Your best white orchid for her wedding gown

Your best white orchid for her wedding gown

The Pickled Pig

Surfing the net the other day, I discovered a wonderful tool for all you competitive barbequers out there. The fine folks over at the Pickled Pig Forums have put together an interactive map that shows every KCBS sanctioned contest and each team's top ten placements. See where teams are racking up their wins. This application will generate a map depicting the location of contests where the selected team finished in the Top 10 of any KCBS category including: chicken, ribs, pork, brisket, and overall.

Here's the link to my team, WhiteTrash BBQ with our one top ten placement in the one contest we've cooked in so far this year. Over take a look at Cool Smoke's page with all their grand championships highlighted in blue pins! That's where I want to be.

But the folks over at the Pickled Pig, didn't stop with that one tool. Oh no. They also created a "Power Ranking" tool, a "KCBS Contest Results List," "Contest Statistics," interactive "Contest Map," "DIY BBQ Rankings Generator," and finally a "BBQ Power Ranking Widget Generator."

And besides all of that, they've got a pretty good forum that's just starting out.

See you over at the Pickled Pig.