The 2007 Food Blog Awards

Just a quick reminder, today is the last day to vote for your favorite food bloggers over at The Well Fed Network. Take a few minutes and support your favorites. No, WhiteTrash BBQ was not nominated. Snubbed again. Rats.

There's a lot of categories and even more potential winners, but here's a few of the people I'm voting for....

In the Best Food Blog Chef Category: Ideas In Food
In the Best Food Blog Drinks Category: LennDevours
In the Best Food Blog Theme Category: Meat Henge

Happy voting and good luck to all the contestants.

Damn Bloggers

I was listening to Food Talk on WOR radio with Michael Colameco today and he was interviewing the director, Jon Luc, of the Michelin Guides. In case you don't know, the Michelin Guides are the French Guide to restaurants, much like the Zagat guides in the USA, which have launched recently in the United States.

From what I understand a Michelin 3 star rating in Europe will enshrine a restaurant as more than just a restaurant, but as a dining destination worth visiting from anywhere in the world. That was Jon Luc's opinion anyway. And he's hoping that the Michelin rating will become just as important here as it is in Europe.

But what really caught my ear was Michael Colameco repeating his often stated view that bloggers are destroying the "legitimate" restaurant review business by reviewing restaurants too soon after they have opened. Michael and Jon Luc went on to lament about how a restaurant needs time to develop, how difficult it is to open and how it's not fair to a chef to critique his food during the first month a restaurant is open. Jon Luc went as far as stating that a restaurant needs to be running for at least 6 months before it would be fair to review it.

I've heard many of the "legitimate" (meaning paid for their work) reviewers sing this same song. "Restaurants need time to get established." "It's hard to work out the kinks of a new restaurant." "One can't expect a chef to orchestrate as complex an operation as a restaurant properly from day one."

Cry me a river.

All I can say is that is BULLSHIT! Once the door is open the restaurant is fair game. I'm sorry, but I don't have, never had and will never get 6 months to get my act together in my profession. I'm expected to step in and do my job well from the minute I show up. Why is it any different for chefs and restaurants?

A doctor or lawyer is expected to know his craft from the day he puts up his shingle. A musician is expected to know how to play. An orchestra is expected to know the piece of music they are performing. It takes all of them years before they can sell their wares. And the better they get at it, the more they can charge.

It's the same in the restaurant business. If a restaurant has opened its doors for business it better be ready to perform. And it needs to be ready to accept praise and criticism from the great unwashed mass of bloggers out there, not just the reviews by the boys in the club.

Food bloggers have been derided and belittled by the professional reviewers and the restaurant industry. It has been stated that bloggers aren't "legitimate."Even some chefs have joined in the chorus against the bloggers. Marion Batali states, "Many of the anonymous authors who vent on blogs rant their snarky vituperatives from behind the smoky curtain of the web. This allows them a peculiar and nasty vocabulary that seems to be taken as truth by virtue of the fact that it has been printed somewhere. Unfortunately, this also allows untruths, lies and malicious and personally driven dreck to be quoted as fact." Boo Hoo Hoo.

And of course there's the famous incident of The Amateur Gourmet and Le Cirque.

Bloggers work by different rules than the "legitimate" media. This has been hurled as a criticism, but to me its a badge of honor. Most of us are unknown by the restaurateurs. We're not in the club so we don't get the special treatment say a Brunni, an Ozerksy or a Sietsema would get when they sit down at the table. We get the true experience of the restaurant. We report it to the public. I know that I'll take a friend's word about a restaurant long before I'll believe a review in a paper or on the net.

Over the last couple of years I've become known in the NY BBQ world. I know that when I walk into many of the NY area BBQ restaurants they know who I am. Hell, I was recognized by a chef in a restaurant supply store over the weekend. In many of the restaurants I know the pit masters personally and in some cases count them as friends. Do I get the star treatment from them? Many times I do. And when I do, I don't report it back here as a review of the restaurant. It's not fair to you and it's not fair to the restaurant.

I think people like Colameco and Batali have to realize that the playing field has changed. The blogosphere has given the little people the chance to pull back the curtain. If a diner has a bad experience and tells about it, to me that's just as legitimate opinion as a rave review. One thing that these guys seem not to know, is that most food bloggers got into blogging about food because we LOVE food. I believe that the vast majority of us want to see every restaurant thrive.

Sorry fellas, but in most cases the bloggers speak the truth. Get over it.

Rediscovering My Library

I have a lot of CDs and albums. A lot. Over 3,000 of each. I know, everyone uses iPods now a days, but I still like the feel of the album and the CD. Actually the 33 1/3 rpm, long playing record is my medium of choice when I'm rambling through my music collection. Sure, if I know what I want to hear, nothing beats the convenience of going right to that song on your iPod.

But if I'm just looking for something random, something soothing, it's got to be a record. Looking over those great album covers and the anticipation of pulling out the record of it's card board case and paper sleeve, then loading it on to the turn table with the scratchy start before the music envelopes you, just can't be beat. Sometimes I close my eyes and pick something blind.

Why am I talking about records on a blog about barbecue? Well. I have a lot of barbecue and grilling cookbooks too. I don't have anywhere as many cookbooks as I do CDs but I have way too many to use them all on a regular basis. And like my cd/record collection sometimes great gems get pushed to the back and unused for years.

So today I am announcing a new feature of WhiteTrashBBQ, rediscovering my cookbooks. Over the next couple of months there will be an irregular feature where I pull out a cookbook at random. I'll pick a recipe at random, prepare it, cook it, photograph it and eat it. I'll publish the results here. This should be fun. Look for the first post soon.

Brooklyn: Goodbye Coney Island

The Coney Island of my lifetime is no more. Astroland Park shut it's doors (It had doors?) this past Sunday after a run of 45 years. Interesting, I'm 45. You can read all about it here.

It seems that most of the amusement park lands have been sold to Thor Equities who are promising some major redevelopments, which are supposed to include a new park. From what I hear, we shouldn't hold our breath. Apparently the transisition is not going smoothly.

Here's some pictures from my last visit.

Arise, Sir Loin of Beef!

My friend Adam over at Men In Aprons recently posted his theory of how the sirloin got it's name. His theory at first glance is sound, but I know better. Take a look.

Goodbye Old Friend

Goodbye old friend. I couldn't let this moment pass without reflecting on you, me and our relationship. 14 years seem like nothing. It's as if you were always there and now you're gone. I hardly remember a time when you weren't there.

You'll be missed.

Though you sit in another chair, I can feel you here
Looking like I don't care, but I do, I do
Hiding it all behind anything I see
Should someone be looking at me

While I occupy my mind, I can feel you here
Love to us is so well timed, and I do, I do
Wasting away these moments so heavenly
Should someone be looking at me

Let it down, let it all down
Let your hair hang all around me
Let it down, let it down
Let your love flow and astound me

While you look so sweetly and divine, I can feel you here
I see your eyes are busy kissing mine, and I do, I do
Wondering what it is they're expecting to see
Should someone be looking at me

Let it down, let it all down
Let your hair hang all around me
Let it down, let it down
Let your love flow and astound me

Where Have You Been My Brown Eyed Son?

With apologies to Mr. Dylan, it crossed my mind to put this post up in the same type of verse as his masterpiece, but alas I am not as skilled. Don't read too much into that last post. The line that sticks in my head is "where have you been" not the threat of "a hard rain" even though a hard rain is gonna fall. I wonder if the hard rain Dylan envisioned ever did fall or was he just fucking around ala "the walrus was Paul."

Cryptic posts and references to obscure Beatles songs aside, as if any Beatles song could be obscure; the world does not revolve around barbecue. That fact hit me hard in the face when I returned to the real world with clients looking for me, family issues and my gout rearing it's ugly head.

I owe you folks much. I will be posting a lot this weekend. I'll be talking about the Hudson Valley Ribfest, The Turduckhen and Boudain sausages that the Cajun Grocer sent up for review, the lamb provided by the American Lamb Board and a whole lot of other things. Talk to you tomorrow.

Turn The Page

"This Blog is being created to document my feelings, thoughts and creation process in creating the future World Championship BBQ team. White Trash BBQ."

Oh how full of myself I was. That's from my first blog entry way back in June of 2004. And oh, how far this blog has strayed.

Since the birth of the blog, I've done some of the things I set out to do and a lot of things I never meant to do.

• I've become a Certified Kansas City Barbecue Society Barbeque Judge.
  
• I've judged contests for both NEBS events and for KCBS events.
  
• I spent some time cooking contests with Phil Rizzardi and other members of the Barbeque Brethren and I've walked a couple of times at contests with the Brethren thanks largely to Phil's expertise.
  
• I've met some great people who have led me to other new endeavors I never dreamed of before. One of the first was Robert Richter of Hill Country Barbeque who introduced me to my good friend Matt Fisher which in turn led to Matt and I hosting NYC's only barbecue contest, Grillin' On The Bay.
  
• With Matt and the ever giving Andrew Fischel at RUB, we brought the legendary Paul Kirk to New York City for the first Barbecue class taught by this legend in New York.
  
• I've been quoted in The New York Daily News, New York Magazine, Newsday, Edible Brooklyn and a couple of other places I can't recall.
• I've been on the Food Network, TV Tokyo, WOR Radio, Maxim Radio, News 12 and there's been a few other TV and radio appearances which I also don't recall right now.
• I've been to some incredible foodie events, like the annual Meatopia hosted by New York Magazine's Josh Ozersky whom I now count as a friend.
• I've assisted at the Brooklyn Pig Fest and the Big Apple Barbeque Block Party.
• I've met and partied with some of the legendary people of the barbeque circuit, Paul Kirk, Dr. Barbecue, Chris Lilly, Adam Perry Lang, Jack McDavid and many many others.
• I've made some good friends, far to many to name here, on the circuit and I know I've probably made some enemies too.
  
• I've gotten Servsafe certified, NYC licensed and have actually sold my barbecue to the public.
  
• I've grown this blog to the point where people I've never met actually know who I am and read this on a daily basis for which I am incredibly thankful.
  

I'm sure I'm forgetting a lot of things, places, events and people, but boy, what a long strange trip its been.

So where's my team? Well, it's finally happening. After all that diversion I've gotten back to my original plan. Well sort of. But, on the weekend of August 19th, me and three buddies from Brooklyn will be cooking at the Hudson Valley Ribfest.

Turn the page.

Monday Morning

Last night I was walking the dog and a few thoughts were running through my head.

"For every action, there is an equal and opposite reaction."

"Good guys finish last."

"No good deed goes unpunished."

"Them that's got will get."

"But God bless the child thats got his own."

"The definition of insanity is doing the same thing over and over and expecting different results."

"What's worth doing is worth doing for money."

How was your night?

On the radio...

Sorry, showing my age there.

Man, that was a hell of a time. I got to spend almost an hour on air with Bower, Scooter and Laura over at Maxim Radio. I had no idea what to expect, as I had never heard the show before, but Laura put me at ease immediately as she ushered me into the studio. No pre-interview, no prep, just sit down and talk bbq.

And porn.

Man it was a great, whitetrashy way to spend the afternoon. I hope I get to do it again real soon.

Bobby Slather signing off.

Ain't this a kick in the head?

I'm banned in China! Who Hoo! Well, to be honest, I don't know if I'm banned in China, but this blog is.

I wonder why. I try to keep this blog non-political.

Are you banned in China? You can find out here. Great Firewall of China.org

And guess what? I'm also banned in India.

What's next banned in the United States?

Enough

Since you don't have the balls to post who you are, I'm putting my message here for the world to see. It's the last bit of publicity I'm going to give you.

Enough. Don't send me anymore messages about him. If you want to bad mouth him, go start your own blog. He certainly enjoyed the DrBBQSucks blog when it was running, I'm sure he'd enjoy one about himself.

Comments

Howdy folks! A couple of things I need to clear up for you all.

1. I know I owe you a bunch of posts. I even promised a schedule for the week, but I blew it off for various personal health reasons. I apologize, but I will run the posts next week using the same schedule.
   
2. The pain killers I refer to in an earlier post are prescription which I do not abuse. I've had the same bottle for just over 3 years now and I'm just reaching the end of it.
   
3. I just recently removed comment moderation from this blog. But, unfortunately I had to re-enable it as someone is sending me comments which reflects a personal vendetta against the founder of a certain BBQ forum. While I appreciate comments and critiques, the rules apply to all commentators on this blog. If you are going to criticize or attack, you better have the balls to post your contact information. I will not give voice to cowards on my blog.

Barbecue Restaurants

I've had some feedback about my new listings for barbeque restaurants that I recommend and I'd thought I'd take a couple of minutes and explain how hey make the list...

1. I have to have eaten there a couple of times. I try not to form a solid opinion about a place on one visit. Every restaurant can have a bad day.
   
2. They have to be real barbecue restaurants. You're not going to find the boil, broil, dose with liquid smoke places on this list.
3. The restaurant must have a website. I don't see any reason for posting a list of names without links. You'll find those places reviewed in the blog when I visit them.
4. Obviously, if I recommend the restaurant, I like it. There's one restaurant on the list that has raised some eyebrows because to be honest, it's not the best bbq you can find. It's better than good, but it's not great and I don't think it's going to last much longer, but I'm pulling for them. No, I don't have a financial stake in the place and if you go back in the archives, you can probably figure out who it is. But I like it, so it's on the list. After all, it's my list.
   
5. This list will change and will never be complete. Place's will come and go as my opinion and experiences with them change.
6. They are listed in alphabetical order, not in order of preference. You'll have to read the blog to find out about which BBQ joint reigns supreme.
   

And here's a little treat; Sam's restaurant in Austin is one of my favorite places in that city. I have pictures from our visits somewhere, but they've never been digitalized, much like Sam's itself. AND they don't have a website! I just did a search of the blog, and I find that I've never reviewed the place either. I guess I need to get back to Austin.

So instead of a review here's a little clip from YouTube that lets you experience the place, but unfortunately not the food, yourself. Enjoy.

Melancholy Haze

I haven't talked much about Grillin' On The Bay this year, it's March 31st in Sheepshead Bay Brooklyn and if you want to find out more information be sure to check out the website.

This year's event will be bigger and better than last with more teams and some very interesting sponsors. Right now we're have 22 teams signed and paid. The event can only hold 24, so if you're interested in cooking at Grillin' On The Bay, I suggest you get your check in immediately.

But I'm feeling a bit melancholy and a bit overwhelmed by life tonight. Grillin' On the Bay is only one small event in my life right now and it's not even the most taxing. Putting together a cooking contest is an interesting experience. One finds oneself involved in a whole other world. One has entered into the world of barbecue to have some fun, cook and maybe make some new friends.

Instead, in planning and executing a successful competition or class, one finds himself enmeshed in a world of politics, finances, subterfuge, artifice, sabotage, regulations and egos. The games are amazing and the roadblocks and pitfalls are momentous. What one finds most is who one's true friends are, who are the posers and that one must truly process a thick skin to survive.

But to finish on a more upbeat note, here's today's Rose Is Rose

'SWINE'S FLESH' OFF THE MENU

Here's an interesting story about Charley Romani, a BBQ restaurateur out in Oregon who changed his religious beliefs and how it has effected his business. While I don't adhere to his version of Christianity, you certainly have to admire him for following his convictions.

Of Belief and Barbecue
Barbecue restaurant owner finds business fading due to religious beliefs

Charley Romani has learned that religion and barbecue don't always have room on the same plate.

Romani, owner of Charley's Barbecue in Roseburg, built his business up from a renovated espresso cart in the Kmart parking lot. He cut slabs of meat from the back of a trailer and sold sandwiches year-round, often in the cold, rain and wind. He developed enough of a following to open a restaurant on Harvard Avenue in 2004. The business was sustaining itself financially for its first two years. It didn't take long for Romani to hire a staff of eight, allowing him to work less and enjoy time away from the smoker.

In the last eight months, however, he's watched business decisions based on his conversion to the Seventh-day Adventist Church adversely affect the restaurant.

Charley's Barbecue is closed on what were its busiest days because Romani observes the Sabbath -- sundown Friday to sundown Saturday. Catering jobs on those two days now go elsewhere as well. Pork, a barbecue staple, was taken off the menu. "I had to weigh the risk of what I believe God said to do in the Bible versus the way I run my business," Romani said.

That risk has not paid off financially. The restaurant's staff has been cut in half. Romani had to sell his river boat. His home is on the market.

The business is also for sale. Romani believes it could be profitable again under new ownership, but he has to find a new calling for himself.

"Faith is doing something you don't understand all the time," he said. "God will take care regardless, even if it's to my own harm."

'SWINE'S FLESH' OFF THE MENU

Adam and Eve, Romani said, were vegetarians. Heaven is a vegetarian place.

Romani said the church teaches that earth can be the same way. It's not mandatory to swear off meat, Romani said, and he hasn't done that completely. "It's kind of hard to be a vegetarian working in a barbecue restaurant," he said. "It's kind of like an alcoholic still working in a bar."

He no longer eats pork, though, and took it off his menu. Romani said pork had been the restaurant's favorite dish, selling more than "anything else combined." When he took it off the menu, some customers took it personally, storming out of the restaurant.

Romani was even told to his face that he was committing "financial suicide."

It was important to Romani, though, to follow what he believes is taught in the Bible. In a pamphlet from the church called "God's Free Health Plan," pork's banishment from the dinner menu is made clear.

It references the Bible in stating that "swine's flesh" is "unclean," an "abomination" and those who eat it "will be destroyed with fire at the coming of the Lord." "When God says to leave something alone and not eat it, we should by all means obey him," the pamphlet states.

Romani replaced pork with smoked pastrami. He also started offering vegetarian options.

It didn't help. By summertime 2006, Romani put the business up for sale.

Romani said he still owes three investors from the startup of his business. In selling it, he's looking to fulfill his financial obligations.

He doesn't want to get rich from it, nor does he expect that. At the same time, he would like to see the business continue.

Romani said a new owner who opens up the restaurant again on weekends and again caters for weekend events like weddings and parties will again make the business profitable.

He said he's had some interest from potential buyers, but he might soon be forced to cut his losses. "I don't know how much longer I can keep my doors open," he said.

You can read the rest of the article here.

Barbecue How to's and Two BBQ Recipes

(Bloggers note: I'm feeling very snarky today. Here's a recipe that came into my in-box the other day. When I first glanced at it, it seemed OK. Now I just want to rip it apart. I'm tired of reading recipes on how to barbeque, when the person writing it has absolutely no idea what he's talking about.)

David Slone -- January 31, 2007

Barbecuing is a widespread and honored tradition. Three out of four American families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun with friends and family than to have a barbecue? (But do they barbecue or grill four to five times a month? There is a difference you know.)

Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.

Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut (CUT? WTF? DON'T DO IT - you'll loose all the meat's juices!) the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. (Use a thermometer dude!) Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.

Barbecued Spare Ribs are a classic American barbecue meal, made from pork. (Umm, spare ribs are only found on a pig. What else would they be made from?) This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic. (Whoa Nelly, both your recipes call for using a grill - not an oven. Did your recipes get mixed up in some strange editing brew-hah-hah?)

Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush. (Thanks for the tip on cleaning my grill - but since this recipe calls using an oven, what does this have to do with anything? Got any tips on how to clean my toilet?)

Here are a couple really good barbecue recipes you can try at your next barbecue. (Can you tell me why you're giving us a recipe for grilled pork chops first when you just setup an article to talk about barbecued spare ribs?)

Grilled Stuffed Pork Chops

Ingredients:

• 4 thick rib pork chops, (1" to 1 1/4" thick is best)
• 3/4 cup dry breadcrumbs
• Large pinch dried and crumbled rosemary
• Large pinch dried and crumbled marjoram
• 1 Tbsp. melted butter
• 1/2 cup minced sweet onion
• 1 small clove garlic, minced
• salt and/or pepper to taste

Directions:

• Make several shallow cuts in each pork chop with a knife.
• In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt.
• Stuff the mixture into the cuts you made. (I've never heard of stuffed pork chops where the stuffing is put into several shallow cuts. Usually one large pocket is cut into each pork chop, and that pocket is filled with stuffing. Why do I have the feeling that the stuffing would fall out of these "shallow cuts.")
  
• Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times.
  
• Grill them for five minutes or so then turn them over and let that side cook for 5 minutes.
• Repeat this process two or three times or until the chops are grilled to your satisfaction.

Barbecued Spare Ribs

Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Ingredients:

• 2 pounds pork spare ribs
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons hoisen sauce
• 2 tablespoons white vinegar
• 1 tablespoons sake
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon of freshly ground white pepper (I have to buy another pepper grinder just for the white pepper? Use the pre-ground stuff.)
  
• 2 tablespoons chicken stock
• freshly ground black pepper and salt to taste (I guess that the pork chops don't rate, they didn't get freshly ground black pepper!)

Directions:

• Put the spare ribs in a large casserole dish in one layer.
• Using a large bowl, combine the rest of the ingredients.
  
• Pour this mixture over the spare ribs being sure to completely coat the meat.
• Let this marinate overnight, (Where? Should I do this on a table? In the refrigerator? Should the dish be covered? What about food safety?) baste occasionally unless the meat is completely covered.

Throw (As in fling?) the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times. (With all that sugar in the honey and hoisen sauce you better be prepared to turn and FLIP your ribs. A lot! Sugar burns very quickly over direct flame of a grill. Following David's directions will give you burnt and inedible meat. It would be best to cook these ribs over an indirect fire and only char them slightly at the end.)

Be sure to check out the Barbecue Recipe Collection for delicious barbecue recipes. (Remember the quality recipe you found here. I wonder if the rest of them are this bad.)

You can't say bomb on an airplane

Man describes "explosive" BBQ rub, booted off plane, arrested

A man traveling through Memphis International Airport found out the hard way. There are some things you don't joke about.

A passenger on a Delta flight to Salt Lake City yesterday was arrested after airport security officials say he described the liquids he was carrying as "explosive."

"He referred to the substance in his bag as being explosive, a BBQ rub. Using the term explosive is not one that is advisable even in a joking manner," said Scott Brockman with the Airport Authority.

The flight was delayed about an hour.

The not-so-funny passenger stayed a little while longer, so police and F.B.I. agents could question him.

He was later released.

Locavore?

What the hell is a locavore? It sounds like some crazy Italian low carb diet.

A locavore is someone who will only cook/eat/digest food that is produced locally. So what's locally, you cask? The most common definition of locally is within an one hundred mile radius. This month's Food+Wine magazine had an interesting article about how being a locavore is the latest trend amongst the trendy chefs and foodies out there.

My first thought was, gee that's fine for people living in California, but how would a fire loving guy in the depths of Sheepshead Bay, Brooklyn survive as locavore in the dead of winter? I'd be dead in a month (Stop your cheering now. I mean it. Stop. Now.)

As I read the article, it started out with some interesting thoughts and recipes from Dede Simpson from, hold on, California. Big Whoop. It's easy eating locally grown produce when the produce is still growing in say, February. But then, it was followed up by recipes from Jeremy Silansky from... VERMONT. Yes, snowy, isolated, lovely Vermont.

So how does Jeremy do it? With some extensive planning and some handy dandy food connections to farmers in the area. He cans and freezes fresh vegetables all through the summer and fall harvest season. He also relies heavily on his network of farmers to feed him. How many farmers do you know who grow watercress in January in a pond behind their house?

So is it possible for a fire loving guy in Brooklyn to survive as a locavore? Not this fire loving guy, thank you very much. It's a very interesting concept, it's way too much work. I have a lot of respect for the people who do this, hell I grill all year long, but it's not for me.

I'll still try to eat seasonal ingredients all year long. (Does that still buy me snaps in the food community?) See you out by the fire pit.

2 and a half and counting -

WhiteTrash BBQ has been online for about 2 1/2 years now and re-reading my opening post has made think about my experiences in the world of barbecue and where I am in comparison to my stated goals.

I don't have my own competitive barbecue team yet. I don't have a barbeque restaurant yet. Am I any closer to achieving these goals? Yes and no. Yes on the team but a big no on the restaurant.

Actually I am rethinking the whole idea of opening a restaurant. I'm not sure if that's something I still want to do. Oh I still want to sell BBQ to the public, but the restaurant I originally envisioned is no longer the picture I have in my mind.

As for my competition barbecue team, I'm kicking around a few ideas and people and we'll see what develops by the summer.

I also see some disturbing trends in the barbecue world. (Let's see who I piss off with this thought) It seems that the focus is shifting from cooks and fun to money and politics. It's a shame and hopefully it's just a blurp in the radar, but I don't like the winds that are blowing right now. This sport is becoming a rich man's game.

But as I promised earlier, I'm getting back to barbecue; the cooking, serving and eating barbeque. That's where I'll be focused for a while.

As Judy sang...

"We are stardust, We are golden, We are ten billion year old carbon and we got to get ourselves back to the garden."