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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, September 25, 2009

Thought for the Day

I felt his was appropriate for a blog about barbecue...

"The truth does not change according to our ability to stomach it."

Flannery O'Connor
US author (1925 - 1964)

Friday, September 18, 2009

BBQ Eats: RUB Barbecue

I recently stopped into RUB at 208 West 23rd Street(between 7th & 8th Avenues) New York, NY 10011, for a snack. I was joined on this visit by the ever affable Gary, from PigTrip and we had checked out Wildwood earlier in the day. I've been to RUB many times and I was in the mood to try something new.

So this visit's treats started with the barbecue chicken empanadas. This entirely in-house creation is a traditional empanada dough stuffed with barbecue chicken, chipotles and potatoes. The empanda was pretty good, but a little bland and dry. It's savior was the chipotle dipping sauce. It boosted the heat and added just the right amount of moisture.

Up next was 1/4lb of sliced brisket. As always RUB's brisket delivers. Smokey, flavorful and tender. RUB has the lowest price in town for brisket by the pound and un-like some other places, they don't nickel and dime you over the weight. It amazes me how uniformly sliced their brisket is. Every slice is just about the same thickness every time I visit. This time though, whomever was slicing didn't make it all the way through. Every slice was held together as a little block with just one corner connecting. However, it didn't stop my enjoyment; we ate it all.

And to finish off this little snack, some burnt ends. (A little snack he says? Empandas, brisket and burnt ends? Damn.) I have to admit, burnt ends are not my favorite form of barbecue. Many cooks feel that they're the ultimate test of the pitmaster's skill set, but to me they're usually just over smoked and fatty chunks of burnt brisket.

RUB's burnt ends were moist, a bit chewy, and smoked just right. RUB's burnt ends seem to have a much higher ratio of meat to fat than other places in town, which I like. I'd prefer some more sauce caramelized on them during cooking, but for it to be also wet and sticky when served, but that's just me. Most folks I know prefer the sauce on the side.

So to end this little post about a quick little visit for some snacks, I have to make a confession here; RUB is my favorite barbeque joint in the city. RUB is by far the most consistent and best of the top barbecue restaurants in the city. Andrew, Scottie, Celeste and Matt have got it down! You know what you're getting when you sit down at RUB. And what you're getting is "choice" as my grandmother used to say.

A big thank you to Gary from Pig Trip for the photographs. I think you may be seeing them soon on his site as well. You can check out Gary's reviews from his past visits to RUB here.

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Thursday, September 17, 2009

Thought of the Day

Success is the ability to go from one failure to another with no loss of enthusiasm.

-Winston Churchill

Damn that guy was good.

Wednesday, September 16, 2009

Grilling Recipe: Grilled Curried Albacore

Here at WhiteTrash BBQ, we receive all sorts of recipes in our mail. Most are useless and have nothing to do with live fire cooking, but sometimes a real gem comes along. Here's a great one.....


Grilled Curried Albacore 1 lb. albacore loin
1 tbsp. olive oil
3 tbsp. lime juice
1 tsp. curry powder
½ tsp. grated ginger
1 tbsp. chopped red onion
1 tsp. honey
1 medium McIntosh apple, sliced thinly

Cut albacore loin into 1-inch thick medallions. Make the marinade by combining all other ingredients except the apple. Marinate the albacore covered glass dish for at least a half hour, turning once. Remove the medallions and reserve the marinade. Lay the albacore out on a hot grill; for most loins, 3-4 minutes on each side is sufficient. Baste generously with reserved marinade just before turning medallions over. Do not overcook -- albacore should be pink in the center when removed from heat. Serve over chilled apple slices.

Recipe and photo courtesy of Oregon Albacore Commission.

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Tuesday, September 15, 2009


R.I.P. Trooper.
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Sunday, September 13, 2009

Time and Temp

Now which thermometer should I trust?
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Saturday, September 12, 2009

BBQ Recipes: Slow-Smoked Spareribs with Sweet and Sour BBQ Sauce

From our friends at Weber....

Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce
Recipe from Weber’s Way to Grill™ by Jamie Purviance


Serves: 8
Prep time: 30 minutes
Way to grill: indirect low heat (225° to 250°F)
Grilling time: 5 to 6 hours

3 tablespoons kosher salt
2 tablespoons pure chile powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper

4 racks St. Louis-style spareribs

1 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce

5 fist-sized chunks hickory or apple wood (not soaked)

2 cups ketchup
1 cup apple juice
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub

1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.

2. In a medium bowl mix the rub ingredients. Set aside 2 tablespoons for the sauce. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.

3. In a small bowl mix the mop ingredients.

4. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least 1/2 inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in same amount of time. Maintain the temperature of the smoker between 225° to 250°F by opening and closing the vents.

5. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.

6. When the meat has shrunk back at least 1/2 inch in several places, lightly brush the ribs on both sides with sauce.

7. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side.

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Friday, September 11, 2009

Never Forget

Eight years out and Osama and his like are still running free. Thank you Mr. Bush.

Wednesday, September 09, 2009

Josh Had a Little Lamb...

Who was tasty!
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Number 9

It's Beatles Day here at WhiteTrash BBQ! My all time favorite band is releasing remastered CDs of all their music today. Time to spend some money.
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Sunday, September 06, 2009

Last Fireworks of the Season

Coney Island, New York
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Wonder Wheel

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The Q Train

Entering Coney Island
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Coney Island

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Brooklyn baseball

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Sandy the Sea Gull!

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Pee Wee

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Go Cyclones!

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Friday, September 04, 2009

Tonight at The Waterfront Ale House...




September 4th 11PM

Waterfront Ale House

540 Second Ave

New York



Adam Perry Lang and Jimmy Kimmel have resorted to kidnapping and guerrilla grilling! Check out the videos here.

Ribs for Labor Day

Check out Craig "Meathead" Goldwyn's method of making real BBQ Ribs over at the Huffington Post. It's spot on.

Tuesday, September 01, 2009

The Rule of P

Some words of wisdom from my friend Terry over at his blog MacDaddy's Grill.

The Rule of the 6 P's


That is some great advice put most succinctly. It's something I need to follow.

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