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WhiteTrashBBQ

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.

Thursday, February 19, 2009

Grillin' On The Bay and The Brooklyn Chili Smackdown

It's back and better than ever!


To benefit St. Mark School Sheepshead Bay, Brooklyn
Sanctioned by The New England Barbeque Society
Sponsored by RUB BBQ and Butternuts Beer and Ale
Saturday April 4, 2009

Corner of East 18th Street and Avenue Z, Sheepshead Bay Brooklyn
Four Grilling Categories: Chicken Breast, Fish, Pork and Chef's Choice
$75 to $125 to Enter - Cash and Fabulous Prizes
and
The Brooklyn Chili Smack Down
People's Choice Chili Contest
Any type of Chili you want to make.
You call it Chili - WE call it Chili


Free to Enter
$100 to the winner!
$10 All the Chili you can eat - Till it runs out!


For more information: Web: GOTB Email BrooklynQ or call 917-763-5062
This contest is not affiliated with the Kansas City Barbeque Society or any Chili Contest Sanctioning body.

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Wednesday, February 27, 2008

North Carolina BBQ Trail

I just found this on the internet today.

A member of the New England BBQ Society posted this link to the North Carolina Barbecue Society's historic trail of barbeque joints throughout NC.

Lookie here..

"NCBS has designed a barbecue trail from Eastern North Carolina to Tennessee. The trail will meander across the state with stops at 25 NCBS Historic Barbecue Pits. These pits were carefully and selectively chosen by the NCBS board as representatives of the distinctive methods and barbecue cooking styles that have made North Carolina the Barbecue Capital of the World. Each NCBS Historic Barbecue Pit still cooks the old fashioned pit cooked method."

"Criteria for selection to the NCBS Historic Barbecue Trail included, among other things, that the NCBS Historic Barbecue Pit cook their meat product on pits fueled by wood or charcoal, make their own sauce, that the pit had operated continuously for fifteen or more years, that the end product was a good offering and representative of North Carolina Barbecue and that the pit had earned and enjoyed the high esteem of its community, the barbecue industry and barbecue aficionados. The board decided to only include pits that provide a sit down dining experience for the public"

I need a road trip!

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