Media Whore?

Back in the day, some of my friends used to lovingly refer to me as a "media whore." Back in the day when WhiteTrash BBQ was one of the few blogs about barbecue I used to get a fair amount of requests for interviews. Some I did, most I didn't.

This week feels like I'm young and new again. Everyone wants me!

Yesterday it was a live interview on The Meat Show with The folks from Iron Works BBQ and Fiorella's Jack Stack BBQ which was Shanghied by an appearance of The Backyard Chef.

Today it's an interview with Mike Pit over at The Gas Grill Review site. Check it out.

The Meat Show

WhiteTrash BBQ takes on the media once again. Take a listen to my interview withKyle and Emily O'Brien over at the Meat Show while they talk with George Williams, Kansas City Fiorella's BBQ Expert, and Iron Works BBQ Catering Manager and little ol' me.

Listen in Live at The Meat Show

The Show starts at 6:30 Eastern, but can be downloaded starting tomorrow - 3/31.

Want To Judge?

You've seen those happy folks on the Food Network stuffing their faces allegedly judging food at all the barbecue contests. You've wondered, how do I get in on the free chow? Well, if you're in the NYC tri-state area, here's your chance...

The BBQ Brethren and the Sayville Chamber of Commerce announces..

2009 KCBS BBQ Judging Certification Class

Held at the Sayville Fire House

Saturday April 11, 2009

$55 for KCBS Members $90 for Non KCBS Members. Non member fee includes 1 year membership in KCBS.

Class is limited to about 42 people. First come first serve.

For information send email to: Eric Devlin.

Sunday Dinner

OK Folks, I had plans this weekend, but as usual they didn't pan out. So instead I made a one pan dinner. Arroz con pollo con chorizo. Good stuff. I've used this recipe before. You can find it here.

I Need To Cook

They say your'e innocent when you dream, and last night I was dreaming about barbecue. Yes, I dream about barbecue. It was a strange dream, but this is what a remember.

Apparently I was a contestant for Top Chef, which was taking place at a campground. I was alone in the campsite and was making burnt ends, the succulent twice smoked cubes of brisket, out of pork shoulder cubes when I realized that I didn't have anything for the elimination challenge that night.

I left my burnt ends smoking and headed to the local supermarket, which is someplace I've been to in real life but I don't remember the name, but I'm pretty sure it's a market somewhere in New Hampshire, to buy ingredients for the elimination challenge. I needed lamb, and the supermarket only had one small boneless leg. I bought that and asked for more. The store was closing and the cashier kept calling me by name to the register while the butcher searched for more lamb, eventually delivering me a frozen solid prime rib of beef all the while claiming that it was lamb.

I purchased those meats, along with some strange Korean labeled honey and a lot of baby bok choy and left the store confident that I would win the challenge even though I had slept through the quick fire challenge and had no idea what the elimination challenge was.

Then came the realization that I was asleep and this was all a dream. I need to cook.

A Preview: The Bubba Keg

I got a new toy yesterday; The Bubba Keg. Great name for what looks like what is a great cooker. I don't call it a grill. I don't call it a smoker. It looks like it can handle both.

The Bubba Keg is the newest cooker to hit the market that is dominated by The Big Green Egg and Kamado. Instead of using ceramics like the Eggs and Kamado do, the Bubba Keg is constructed of fiberglass insulated double steel walls. It's a hefty beast at 235lbs.

This looks like it's gonna be fun. Full review of unpacking, assembling and cooking on the Bubba Keg on Monday.

I'm really looking forward to this weekend! I'm cooking!

What Recession?

This just in from The Hearth, Patio & Barbecue Association...

The barbecue industry remained strong in 2008, shipping 16,681,400 total grills and smokers. Gas grills continue to top the charts as the most popular type of grill, followed by charcoal and then electric.

• Total Gas Grills Shipments - 9,614,000
• Total Charcoal Grills Shipments - 6,775,000
• Total Electric Grills Shipments - 292,400

What recession?

Southern Hospitality Presents Spring Break 2009 Southern Style

Southern Hospitality Presents Spring Break 2009 Southern Style
Sunday March 22nd 2009 12pm- close
The Biggest Spring Break Party In NYC

Beach Knee Volleyball Tournament in the Front
Bikini Contest $500 CASH PRIZE!!!!!!!

$6 Frozen Alabama Slammers $6 Frozen Margaritas $3 Soco Lime Shots $3 Blue Points $3 Abitas

Can't Get Away for Spring Break then come celebrate with us Southern Style!!!!
Dress Accordingly!!!!
$500 CASH PRIZE FOR BEST BIKINI!!!!!!

Southern Hospitality NYC
1460 Second Avenue (between 76th & 77th Streets)New York, NY 10021

To RSVP or sign up for the Bikini Contest Email info@southernhospitalitybbq.com

212.249.1001 http://southernhospitalitybbq.com/

Gillin' On The Bay AND The Brooklyn Chili Smackdown - An Update

Grillin' On The Bay And The Brooklyn Chili Smackdown is approaching rapidly. April 4, 2009. It looks like this is going to be a great event with some real heated competition amongst some very talented cooks.

Here's the list of the grillin' teams that are signed on as of today. If you're thinking of cooking, Get your application in soon. Space is limited and just about gone.

• Smoke In Da Eye - Defending Champion!


• Purple Turtle Caterers - Returning Champions from the first Grillin' On The Bay.


• Beer Belly Porkers


• iQue featuring Andy O. C. Husbands of the award winning Tremont647


• Ribs Within


• Smokey Mikes


• Fire Fish


• Bay Burners


• King's County BBQ Truck


• Josh Ozersky of the Feedbag formerly of Grub Street with Robbie Richter, former Pitmaster of Hill Country


• Born Again BBQ featuring Kevin Lincoln founder of the New York BBQ Lover's Meetup Group


• Moose's Mayhem


• Atom's Ribs featuring Matt Fisher, former Pitmaster of Wildwood BBQ NYC


• Team Agave


• Ma's Cue Crew


• Transformer BBQ


• Smoke On The Water

Vegetarians Are Whiners

Dirt Candy is pissed that the New York Times had the audacity to do a "mini review" of her restaurant, that has been open for months, because, get this, THEY'RE NOT READY!

Wha, wha wha. CRY ME A RIVER.

It's an interesting piece that reveals a little more about the incestuous world of restaurant reviews. Apparently the NY Times discusses with the restaurateur when the restaurant believes it should be reviewed. "Diner’s Journal was working on a piece about restaurants being reviewed too early and he wanted to talk to me about this. We chatted pleasantly for a while and when the call ended he said, “We’ve been talking about it and we don’t think you should be reviewed yet.” What a difference a few weeks makes!"

It makes me sick.

To all you restaurants out there, listen up....

DON'T OPEN YOUR DOORS IF YOU'RE NOT READY!

IF YOU'RE OPEN AND CHARGING FOR YOUR FOOD YOU BETTER BE FUCKING READY FOR REVIEW BECAUSE LIKE IT OR NOT - YOU WILL BE REVIEWED EITHER IN PRINT OR IN THE SPOKEN WORD.

YOU TAKE MY MONEY, I TAKE MY CHANCES, YOU TAKE YOURS.

Doughnuts

First attempt at homemade doughnuts! I'm nuts.
Sent from my Verizon Wireless BlackBerry

BBQ Equipment: The Grill Wizard Barbecue Brush

Yes folks, a barbecue brush. I know it's a mundane piece of equipment, but every good cook knows that you need clean grills to produce great food. Towards that end I bring to you The Grill Wizard Barbecue Brush.

This brush was sent to me back in the fall for review. The Grill Wizard Barbecue Brush does not use bristles like my current brush, the Brush Hawg by Charbroil, but instead uses a nested scrubber, which is very much like a scouring pad or a Brillo pad. After my review of the Brush Hawg, I received many emails warning me of the dangers of a bristle brush, so I really wanted to check this out.

The Grill Wizard Barbecue Brush sells for $11.98 and is available at Barr Brothers. It's 18" long, and made of a pretty thick and strong handle and is guaranteed for two years not to break. I gave this brush a good workout by cleaning the grill grates of my Weber Smokey Mountain that had been left sitting dirty in an abandoned smoke house for the last couple of months.

I have to say that this brush worked like a charm. It easily cleaned away the cold, baked on grease, sugars and food remnants from my last 24 hour cook. The thick handle didn't bend no matter how much pressure I put on it.

The cleaning pad however took a beating. It clogged fairly quickly and I had to replace it before I finished. I have to admit that this cleaning was not a normal cleaning. This grill was filthy and the grease and gunk were allowed to solidify on the grates.

The manufacturer claims that the scrubbers are dishwasher safe, which would allow a longer life but I don't have a dishwasher to test this theory. Simply rinsing the pads under running water failed to dislodge the grease and gunk.

Thankfully the pads replace easily and you can use the scrubbers available at your local supermarket. The scrubbers that the Barr Brothers sell and supply with the brush are much heavier and stronger than what I can buy locally. You can double up with the cheaper scrubbers, but that defeats the purpose of using cheaper replacements.

So has the Brush Hawg been sent to the junk pile replaced by the Grill Wizard? Sorry, no. I'll take my chances with the bristle brush. The Grill Wizard did a great job cleaning, but the pads clogged quickly. Rather than replacing the pads, I prefer being able to clean the bristles of the Brush Hawg.

Grilling Competitions

A new barbecue competition season is coming quickly to the North East. The first competition of the season in New York and New England is the Snowshoe Grilling Contest held up in Abington, MA. I'm not able to attend this year, but I have judged this event a few times. The Taft's do a fantastic job with this contest and if you're anywhere near the Abington VFW on March 21, be sure to check it out. It's sold out in terms of cookers, but I'm sure there will be lots of food and drink available to the public.

Right on the heels of The Snowshoe, comes New York City's only grilling and barbecue contest, Grillin' On the Bay which is being held on April 4 in Sheepshead Bay Brooklyn. Readers of this blog know that I am one of the organizers of this event. It raises money for St. Mark School and is a really fun time. This year we've added a separate contest, the Brooklyn Chili Smack Down which should be very interesting to say the least.

Almost a month later, on May 5th The Oyster Bay Railroad Museum hosts Smoke N' Steam. No website that I can find, but you can contact Ben Jankowski for information. I've never cooked this contest, but if the cards align, I might this year. I'd really like too. Oyster Bay is one of the prettiest towns on Long Island.

Actually all three of these contests are related. The Smoke n' Steam was inspired by Grillin' On The Bay and Grillin' On The Bay in turn was inspired by The Snowshoe. Maybe all three of us should get together and set up some sort of crown for the team that does the best at all three events. Michelle? Ben? What do you think?

After that the season really begins with contests all throughout the North East. I just sent in my application for my favorite event, The Hudson Valley Ribfest. The Harpoon Championships just got the OK from the wife. Things are looking good. Get your grill on!

And a little house keeping, dinner last night was a turkey sandwich on white bread. I was fighting a stomach virus and it was the only thing that I could get down yesterday. Cooking will resume soon.

Madness Delayed is Madness Denied

Hey folks. Life has reared its ugly head and kept me from updating the blog. I hope you're all planning on coming out to Grillin' On The Bay AND the Brooklyn Chli Smackdown this year. If you're looking to cook, get your application in quickly. We may be sold out. We're putting together a great event, with a lot of special surprises for the cooks and some really great food for the spectators. It'll be fantastic.

So let's get back to the Madness. It hasn't been an especially interesting month so far, but it will get better. I don't want this to become a simple, what I had for dinner blog, but I want to bring you all up to date.

Dinner last night 3/10/09 - Nathan's Hot Dogs and Gabila's Knishes. A real Coney Island dinner. If you've never had Gabila's Knish, you're missing something special. They're easily the best on the market. Dessert was some Do-Si-Dos Girl Scout Cookies. Damn fine.

3/09/09 - Breakfast for dinner; Johnsonville brown sugar and honey breakfast sausage, eggs over easy and some rye toast. Quick, nutritious and filling.

3/08/09 - My cousin and his wife christened their new daughter, Charlotte Rene on Sunday and we celebrated with a fantastic party, entertainment by Tom Wopat, at NYC's legendary Four Seasons Restaurant. Who knew Luke Duke could sing and entertain so well?

My dinner was begun by Maryland Crab cakes with a mustard sauce, followed by the Four Seasons Farro Primavera and finished with Crisp Long Island Farmhouse Duck with Caracara Oranges. I also started the party with my first ever Bloody Mary, which I'll never have again. They're definitely an acquired taste.

All the food was good, but I'll get into a more detailed description of the food and the curious reactions from the different generations present in another post.

03/07/09 - Dinner was some killer pork loin chops and garlic mashed potatoes made by the wife. I love garlic mashed potatoes and wonder why all mashed potatoes aren't made with garlic?

03/06/09 - Late night at work and it's Lent so dinner was just a couple of Peanut Butter and Jelly Sandwiches. Thank God for Skippy and Smuckers.

03/05/09 - Grilled Chicken Legs marinated in Olde Cape Cod's Toasted Sesame and Ginger Marinade with some wild rice and snow peas. It was the first time we tried this marinade and we weren't impressed. It's very light and didn't stand up to the heat of the grill.

03/04/09 - And to wrap up the first part of the month, dinner on the fourth was a wrap;
Grilled Szechuan Steak Bok Choy Wraps with Spicy Peanut Mayonnaise as found on the Beef, it's What's For Dinner website. That was a good meal, but I think I prefer peanut sauces on poultry.

So everyone's up to date. Talk to you soon.

BBQ Recipes: Beer Basted Pork Sliders

This recipe can into my in box today. It was created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal and looks damn good. What better way to celebrate the return of daylight savings time?

Beer-Basted Pulled Pork Sliders

Makes: 12 servings
Prep time: 20 minutes
Cook time: 7 hours

Ingredients:

• 1 7 to 8 pound pork butt
• 24 slider buns
• 1 bottle KC Masterpiece® Original Barbecue Sauce

Dry rub

• 1 tablespoon dark brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon paprika
• 4 teaspoons kosher salt
• 3½ teaspoons garlic salt
• ¾ teaspoons chili powder
• ¼ teaspoon oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon black pepper

Baste

• 1 bottle (12-ounce) dark beer
• 1¼ cup cider vinegar
• 1¼ cup distilled white vinegar
• 1 cup (2 sticks) butter
• ½ cup Worcestershire
• ¼ cup soy sauce
• 1½ tablespoon fresh lemon juice
• 3 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoons sugar
• 2 teaspoons black pepper
• 2 teaspoons dry mustard
• 2 teaspoons paprika
• 1 teaspoon ground cumin

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.

In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.

While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.

Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.

Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

The Hampton Smoker Smokes

My buddy Matt over at the Hampton Smoker posted this video of a weekend smoke. Enjoy.

March Madness 09....

...has begun and I'm a lousy blogger and haven't posted a thing. Like last year, I am challenging myself not to eat the same two dinners all month. Last year I succeeded, but some of the items were pretty boring. I'm hoping to do better now.

So, in case you're wondering what's going on here in the land of WhiteTrash barbecue, March Madness is an attempt to jump start my culinary education. For the entire month of March, I will be cooking or eating a different dinner every night. I will not be repeating any dish. It's time for me to cook again.

The rules are pretty simple. Every dinner must have a unique main dish. No repeats. It doesn't have to be gourmet or even the slightest bit fancy. The meal doesn't even have to be balanced. It doesn't even have to be barbecue or grilled. It just has to be something I haven't cooked or eaten during the month.

Dinner last night was Alpine Mac and Cheese at s'Mac with an arugula and pear salad.

Tonight was sweet Italian sausage and peppers with oven fried potatoes.

2 down. The madness is calling.