March Madness Becomes April Foolishness

So folks, March is over and I failed miserably to keep up with my March madness pledge of eating and photographing a different dinner every night. I apologize but the madness has not left my soul.

Today I am announcing the first ever April Foolishness held here at WhiteTrash BBQ. The rules are pretty simple. I challenge myself to eat a different dinner each night for the entire month of April. I will photograph it whenever it seems interesting enough to document.

Here's the run down so far...

• April 1 - Grilled beef spiedinis with rice pilaf and sugar snap peas. Hey, I lit a fire!
• April 2 - Potato gnocchi with basil pesto sauce and grilled Cajun shrimp. Lenten Friday.
  
• April 3 - Perdue Fun Shape Chicken Nuggets, Tater Tots and corn. Not exactly the plan for dinner as I lit a fire that morning. I barbecued a beef brisket, more on that later.
  
• April 4 - Easter dinner! Oven roasted leg of lamb with garlic and rosemary, mashed potatoes, string beans, corn and a new dish for my vegetarian son; barley-spiked winter vegetable casserole from the cookbook The Vegetarian Slow Cooker by Judith Finlayson.

I was glad to get the opportunity to review the Vegetarian Slow Cooker for a couple of reasons. We've had a crock pot for years and it has sat unused in the cellar until this book arrived. The pot was one of those things that survives every attempt at clearing out the cellar with the comment, "Oh, we'll use it someday." Finally "someday" arrived. The other reason to be honest was that I've been having a difficult time coming up with new, exciting and interesting meals for my son. Vegetables have always played second fiddle on my table.

The Vegetarian Slow Cooker has really expanded my horizons. I highly recommend it. We, my son and I, have made a few recipes from this book and so far, they've all been winners.

March Madness at the Waterfront Ale House

On Monday night, March Madness woke like a lion with an outstanding meal at The Waterfront Ale House with the New York BBQ Lover's Meetup Group. Sam Barbieri and his cook Ralph really put out an incredible feast for us. Going to the Waterfront Ale House was a bit of a departure for the group as we usually focus on "BBQ joints" and Sam describes the Ale House as a "restaurant that serves food with a small selection of barbecue."

First up was chicken bacon poppers. Jalapeno peppers filled with cheese, wrapped by thin chicken breast and encased in house smoked bacon and glazed with barbecue sauce. How could you go wrong?

These were just fantastic. I could have eaten a dozen of these, but unfortunately I had to share with my other group members.

I don't know if it's just me, but jalapenos don't seem to have the heat they used to. Most of these jalapenos were very mild, so much so that some of the folks at the table thought the "green stuff" was spinach.

Up next were some house double smoked bacon BLTs and margarita buffalo shrimp. Now I was in heaven. The margarita buffalo shrimp is marinated in Sam's own house made hot sauce. Now that is some good stuff. These shrimp were huge, spicy and sweet at the same time. Again, I didn't want to share. I wonder if Sam will share this recipe.

The BLT's were a bit a of a miss. The dominant flavor in this sandwich was the bun. A great bun that it is, I still prefer the fillings to dominate the flavor of my sandwiches.

The filling that were there were tasty, but the bacon was overcooked. I really liked the sauce, but I didn't get a chance to really explore it. Was it a home made Russian dressing or more of a tarter sauce? Maybe one of the other members of the group can tell me.

This was followed by barbecue bologna sandwiches. Sam and Ralph take Boar's Head bologna and smoke it in house.

I have to admit that I approached these sandwiches a bit cautiously. It's been a long time since I've had bologna and the last time someone gave me a "smoked bologna" sandwich it made me gag. Childhood memories don't help when it comes to my relationship with bologna. It was always the "loser" sandwich as I was growing up.

Not that it happened here! The smoked bologna was flavorful and moist. I really enjoyed these, although in this case, I would have preferred to lose one layer of meat. Sometimes the texture of bologna is a little tough for me to take.

This post is getting a bit long and I'm still not done with the appetizers. More tomorrow. While you're waiting, get your butt over to the Waterfront Ale House, either in Brooklyn or on Second Avenue in Manhattan. Trust me you'll be glad you did.

Fatty 'Cue and The Disease of Kings

Fatty 'Cue looks about it's set to open. Yeah, I've heard that before too, but it looks like this time there really is a wolf coming after the sheep. No thanks to Robbie for the information or for any previews, but both Grub Street and Brooklyn Based are singing Zak's praises after a friends and family dinner on Saturday night. All I can say is with friends like these...

Seriously, I wish Robbie and Zak nothing but the best. I'm really looking forward to trying out the place and sharing in their exploration of the fusion of barbecue and Asian cuisine. I hope they don't stray too far from true barbecue. I'm not saying the food at Fatty 'Cue won't be good, but it just ain't the same as true American Barbecue and I'm a purist at heart.

As for me, I apologize for the lack of entries in my continued March Madness Marathon. I had a round of gout that sidelined me for the last week. I have an unusual case of gout, it has never taken the traditional route and attacked my big toe. My gout seeks unusual locations like my elbows, my ankles and my knees. Go figure. Some sociologists have linked gout with the pathology of genius. Hmm, "WhiteTrash BBQ - Super Genius." I kinda like the sound of that.

This last attack assaulted my left knee to the point it swelled up to the size of a basketball. I tell you, there's nothing like your doctor cringing and sucking in air when you show him your infliction to inspire confidence. Thank God it wasn't a gun shot or bleeding wound! I would have lost it too.

So as I dealt with the deliberating pains last week, I stayed out of the kitchen and away from food and March Madness was sidelined for a week. One of the oldest cures for a gout attack is to be treated with colchicine which is a form of arsenic. What you do is, take a pill every hour until your body begins to reject it. (I don't have to explain that do I?) The you suck in some Imodium and start all over the next day. Believe me, nothing was causing my appetite to stir.

One unexpected benefit of March Madness was that when my doctor asked what I had been eating that could possibly trigger this attack, I was able to tell him exactly what I had eaten for the previous week. I didn't realize that I had spent a week of eating red meat every night for dinner.

Last night however, March Madness roared back to life. I joined the New York BBQ Lover's Meetup Group for an outstanding dinner at The Waterfront Ale House on Manhattan's Second Avenue. Sam and Ralph outdid themselves and gave us an incredible feast. More on that tomorrow!

March Madness - Part Deux

So, March Madness is continuing here at WhiteTrash BBQ, but strangely the barbecue is still more than a little lacking. As is the picture taking for that matter. The weather right now is outstanding so one obstacle is removed, but NYC's only barbeque contest, Grillin' On The Bay is taking over all my free time.

Here's the run down on the meals since we last left off...

March 4, Lean Brisket, Kreuz Jalapeno Sausage and Baked Beans at Hill Country.

Hill Country you may be asking? That's not a name that appears too often in the WhiteTrash BBQ Blog. Well, I had a meeting with Yelp! on Thursday night and it turns out that Yelp! is 2 blocks from Hill Country.

It's been a long time since I've been to Hill Country, and frankly, I've always been disappointed. Everything was always OK, but better meals for less money were within walking distance. However tonight, I was willing to give them another try. Boy was I surprised. The brisket was outstanding; moist, tender and very flavorful. I must say, if they continue in this fashion, Hill Country will have redeemed itself.

The sausage link was good, as all the Kreuz sausage is, but I think it's not the same recipe as what you get in Texas. I could be wrong, but I remember the meat in the sausage being a much courser grind and much more greasy when I was in Lockhart.

The baked beans with burnt ends tasted more like chili and was watery like a chili soup. And it burned the roof of my mouth! Pass on this one.

March 5, I spent the day in the depths of the NYC and Long Island mass transit systems, traveling deep into the Bronx in the morning and then returning to Penn Station and hopping on the Long Island Railroad for a trip way out on Long Island in the evening. Dinner that night was a Big Mac and Sweet Tea from McDonald's. I warned you that not every meal was going to be interesting or even good!

March 6, A couple of portions from a 6' ft Italian Hero, Macaroni Salad, Potato Salad and some Caesar Salad at my one of my closest and oldest friend's son's Eagle Court of Honor ceremony and celebration. Dinner was topped by some Bread Pudding from the Entenmann's Family Bakery in East Meadow, Long Island. No, there's no relation. But it was some outstanding bread pudding!
March 7, Oven Roasted Pork Tenderloin, Twice Baked Potatoes filled with Extra Sharp Cheddar Cheese and steamed Broccoli. The tenderloin was rubbed with Harley's Texas Style Bar-B-Que All Purpose Seasoning and planned for the grill, but the day filled up with too many repairs and renovations around the house.

My house was built in 1924 and any attempt at repairs always take 5 or 6 times longer than you would expect. The simplest projects turn into day long productions. In one room, on one of the outlets, someone long ago had installed an extender turning the two port outlet into four. When I removed it, the outlet itself fell into pieces, requiring a trip to the local hardware store. Of course modern outlets don't easily adapt into 90 year old junction boxes with asbestos wrapped wiring, so it was quite the adventure.

So the tenderloin cooked in the oven whilst the wife whipped up the twice baked potatoes. Overall this was a very satisfying meal.

March 8, Johnsonville's Beer Brats, Velveeta Macaroni and Cheese, Canned Beets. Another meal designed for the grill and a quick weeknight dinner but alas the house stepped in again.

My kitchen table collapsed when I put a bottle of soda on it, so repairs were carried out tonight after spending two hours standing on line at the Cablevision office to replace the cable box that fried when the power was restored on Sunday. Why an outlet in the basement in the rear of the house is on the same circuit as an outlet in the front of the house on the first floor I'll never understand.

Again, this was a very enjoyable meal. The real surprise was how well the beets complimented the flavor of the brats and macaroni. Try it for yourself some time.

So the madness continues. There's no plans for tomorrow's meal as the wife has school, my vegetarian son is working, my daughter has an SAT class and I'm left to my own devices.

March Madness Returns

Long time readers of this blog will know that every March I challenge myself to eat something different for dinner every night during the month of March. Not all meals will be homemade. Not all meals will be fancy. Not all meals will be barbecue. The challenge is to make each meal unique.

And just for kicks, this year I challenged myself to photograph each meal this month. Well, so far that hasn't happened. But I have eaten three different dinners each night this month. Photos will come. I promise.

• March 1 - Grilled Italian sausages with oven roasted potatoes and green beans. Nothing fancy here. Just a quick home made dinner.
  
• March 2 - Scheuan Beef from Ming's Place on Avenue U, Brooklyn. Ming's used to be really great when it opened in the 80's. Like most Chinese places it went down hill for while, and now it's on an upswing again. Recently they've gone "old school" with a take out menu heavy on the combo plates, Soup, egg roll, main dish, rice, fortune cookies, noodles, and an orange, all for under $10. The food is good again. I just wish they'd update their interior. It's still done in 1980's mauve.
• March 3 - Crab cake sandwich, fries and coleslaw from Randazzo's Clam Bar, Sheepshead Bay. This was a real disappointment. The waitress said that the crab cakes were the best thing on the menu, home made and filled with crab meat. Well, there was crab meat somewhere in the bread cubes, but man, these sandwiches tasted like they were forty years old. Never in my life have I had such "fishy" tasting crab. City's Best claims that Randazzo's had the best seafood in NY for 2008. What were they thinking? And, for the neighborhood, this place is expensive! Next time, it's back to Jordan's Lobster Dock.

On with the madness!

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.

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.

Spring Cleanup: Weber Sale

How many of us have a Weber Kettle? Or a Weber Smokey Mountain? Or a Smokey Joe? Or all of the above? Well, Weber has sent me this information that I think many of you will find useful...

Spring is here and that means a lot of things… flowers start to bloom, baseball season begins, and the smell of backyard barbecues fills the air. Take a good look at your grill. Could it use a little sprucing up? Well, we’ve got you covered — just click here for some helpful tips to get your grill in shape. And if you find you need any replacement parts in the process, you’re in luck — we are offering, for a limited time*, a 15% discount on select charcoal grates, cooking grates, Flavorizer® bars, igniter kits, and burner tubes for your charcoal and gas grills. Just enter promotion code SPRING08 upon checkout. So, don’t waste any more time—the sooner you order your replacement parts, the sooner you can start cooking those fabulous meals on your grill.

The offer expires on 4/25/08, is only open to US residents and can only be used once, so shop smart. I usually buy replacement cooking grates for all my grills each spring and I'm missing a grate for my Weber Smokey Mountain, so you know I'll be taking advantage of this offer.

March Madness is winding down. Tonight's dinner was macaroni and cheese made from scratch and a bacon, lettuce and tomato salad. I would love to have another scallop dinner, but that's for special occasions. The picture above was from Father's Day last year.

Tonight's random barbeque link... The County Line. I've got to get back there soon. Good stuff.

March Madness: Grill Power

Yes, that is a grill. A gas grill apparently. It's called the Motor Head and available for $399 from FABGrills.

According to their website....
• Unique Patented V-8 Engine Design
• High Temp Powder Coated Paint
• Chrome Plated Air Breather, Valve Covers,
Oil Pan & Control Panel
• Cast Iron 2-piece Enameled Coated
Grilling Surface
• Powder Coated Exhaust Headers
• Removable Oil Pan for Quick and
Easy Cleaning
• 55,000 BTU’s of cooking heat
Approx. 440 sq. Inches of grilling
space (20”w x 22”d)
• Chromed Air Cleaner Serves as the
Exhaust
• Dual Use Tool Box GasTank Cover
• Locking Front Wheels
• Built to Withstand Years of Service
• Multi-tier Warranty and Guarantee
• Custom Colors Available
• Griddle Cooking

It's cool to look at, but I wonder if it can cook. Lots of times these novelty grills are just that - novelties. If the folks over at FABGrills want to send me one, I'll put it through its paces and let you know.

March Madness continued tonight with a penne with mushroom and ricotta sauce. Good stuff.

And today's random barbecue link: The Galax Smokehouse.

March Madness: Restaurant Week

Hey there boys and girls, guess what? It's Restaurant Week here in WhiteTrash BBQ world, which just happens to be in the City of Brooklyn.

Restaurant Week is a great chance to sample a lot of the more pricey restaurants for at a price most working stiffs can afford. Oh sure, some restaurants play games like marking up the price of drinks or water, but most view this as an opportunity to drum up new business.

This year's deal is 3 courses for $23. Damn, that's a great deal! You can hit up some of Brooklyn's finest, fanciest and pricey-est places on the cheap and never let your date know.

One of the places I'm going, cause I go there anyway is The Waterfront Ale House over on Atlantic Avenue. I reviewed this place back in 2005, but have been back many many times. I need to update the reviews! I haven't written about them since.

So, my WhiteTrash lovin' folks, jump at this chance to check out The Waterfront Ale House. Remember, 3 courses for $23. With this wonderful Bush economy, I don't think you'll be getting this chance again.

Over on the March Madness front, dinner tonight was a bowl of chicken soup. I still haven't shed this damn cold/flu.

Meatloaf

Dinner last night... Smoked Meatloaf. Great time on Sirius/Maxim Radio with Stretch. Anyone hear it?

March Madness: Half Done

Well, we've passed the half way point on March Madness. 15 days without a repeat of an entree for dinner. I realize that not all of the meals have been gourmet, exotic or fancy, but considering I've been sidelined by the flu for about 10 days, I think we've done pretty well.

March Madness continues with Penne with Vodka Sauce on Friday (swim night) and Sesame Encrusted Pan Fried Sole on Saturday. Tonight's gonna be Corned Beef and Cabbage in honor of St. Patrick's Day.

In the BBQ world, don't forget that the New England BBQ Society is hosting the Annual Snowshoe Challenge on March 29th and the folks up in New Paltz are holding a judging class the same day.

If you're in the warmer parts of the country on that same weekend you could attend the Kick Off Cook Off in Hazelwood, Mo or the New Mexico Pork and Brew State Championship in Rio Rancho, NM or even the Smokin' Blues and BBQ Championship in Hammond, LA.

I got to get me a que-in.

March Madness: Rachael Ray

Dinner tonight was inspired by Rachael Ray. I'm really tired of her as she seems to be everywhere, but her Everyday with Rachael Ray magazine is pretty good. I really like the way it's laid out with recipes and shopping lists to get you through the week. I should be so organized.

The February issue of Everyday with Rachael Ray had a recipe for Nacho Spuds that looked interesting. Basically it was taking nacho toppings and putting them on roasted potato slices. That looked good, but I decided to take the same ingredients and turn it into Tex-Mex inspired Shepherd's Pie.

I took 2 1/2 lbs of potatoes, peeled them and boiled them in salted water with 2 cloves of minced garlic until soft. I mashed the potatoes with butter, a little milk and added some shredded cheddar cheese.

As the potatoes were cooking I browned one pound of ground beef, drained it and added a pack of taco seasoning, some additional cumin, pepper and "Mexican" seasoning, a drained can of diced tomatoes, a drained can of black beans and about a cup of water. I let that boil then simmer to the consistency I wanted as the potatoes cooked.

Once the potatoes were all mashed up, I put the meat into the bottom of a casserole, topped it with the potatoes and more shredded cheese and baked it at 350 degrees until the cheese was melted and golden brown.

Damn. No leftovers. The photograph above really is Rachael and I think it originally appeared in FHM, but I got it from The Hollywood Gossip.

March Madness: Monday Madness

Monday. This is the last day that I will be sick. I'm tired of the flu. Tommorrow I return to a regular routine. Even if it kills me. Dinner tonight, sausage and peppers with Nathan's frozen potato pancakes. While real homemade potato pancakes rule, the Nathan's version ain't too bad.

Here's a clip of the great T-Bone Walker performing Stormy Monday Blues. Enjoy.

Coming Up Short

Sorry for the lack of posts, but I think this cold has morphed into the flu, but I'm keeping March madness alive. I'm keeping them unique, but I don't have the energy to do anything that requires any sort of attention span. Friday's night dinner was English Muffin Pizzas. Saturday was grilled cheese and tonight was a bowl of tomato soup.

I'll be back to barbecue soon.

March Madness: The First Tuesday

On Tuesday's we have a high carb dinner. Why? Because it's my daughter's swim night. She's on two different swim teams and she needs the carbohydrates for the meets.

Tonight's dinner was good; Stop and Shop's square spinach and cheese ravioli with a traditional Italian red tomato sauce and a mixed salad. Nothing special, but still a great meal.

My cold still has me sidelined so I really don't have much to say. However, I want to talk to the anonymous posters out there who send me comments. When I post a review of a restaurant, event or a product I try very hard to be fair but honest. I look for the good and the bad and I realize that much of what I say is subjective. But it is my opinion and I'm sticking to it.

One of the great things about blogging is the responses I get from you the readers. I love reading what all of you have to say. But it you're going to trash a restaurant, an event, a product or even me, you don't get to do that anonymously. Your comments will never see the light of day. Grow a set and post who you are.

March Madness: Day Three

Day three of March Madness has found me with a worsening cold, fever, chills and a very nasty cough. What fun.

Back when I decided to accept the madness and laid out my plans for the first week, I had put today aside as a day to que. I didn't have anything scheduled with my clients and the weather promised to be in the mid 50's.

I had purchased a rack of pork a little while back so that was going to hit the smoker today. As every barbecuer will tell you, it doesn't make sense to fire up the cooker for only one piece of meat. You fill that sucker up! But you know what they say about the best laid plans.

Ever since I got interested in bbq, I've been intrigued by two items; Brunswick Stew and Kentucky Burgoo. Looking over a couple of recipes I found in the incredible Smoke and Spice by Cheryl and Bill Jamison, I found that I'd need some leftover pork; check - that would come from the rack of pork, chicken, lamb shanks, beef shanks and bacon. I purchased all the required meats and Brunswick Stew and Kentucky Burgoo were both slotted into the menu for this week. All that meat was going to be be barbecued today.

So what's happened? This damn cold has sapped all my strength. I just didn't have the energy to babysit a cooker all day.

But the Madness called and like a drunk looking for a drink I responded. Dinner tonight was an herb/nut encrusted rack of pork with oven roasted root vegetables and mushrooms. I took 6 cloves of garlic, a bunch of parsley, almonds and sun dried tomatoes. I minced them all fine and mixed them with some of the oil in which the tomatoes were packed, kosher salt, freshly ground black pepper and a little more olive oil and mashed it into a thick paste.

I scattered some carrots, potatoes and mushrooms in the bottom of the roaster pan and tossed them with olive oil. I placed the rack of pork on top and spread the herb/nut paste all over the meat. I roasted the meat for about 3 1/2 hours at 300 degrees.

When the meat was done, I removed it to a cutting board and tented it with tinfoil. I let it rest as I made a gravy out of the pan drippings adding marsala wine and mustard as it thickened. Now that was tasty. I've never used mustard in gravy before but it added a very interesting dimension to the sauce.

I'm sorry I didn't get any pictures, but damn this was a great meal. I've never had such tender and flavorful pork. I'm definitely making this again.

The picture of the rack of pork comes to us from The Daily Pork.

March Madness: Day Two

Well day two has arrived and the madness has overtaken me but it brought along a nasty friend; a cold. I had planned on cooking Smothered Chicken for dinner tonight using a recipe from The Fannie Farmer Cookbook but I didn't feel up to it. Way too much chopping and roux creating.

Instead I spatchcocked the bird and oven roasted it. The chicken was served with Spanish rice and steamed green beans. From what I hear it was a tasty meal, not that I could tell. Damn.

The picture you see above is of a spatchcocked chicken. A spatchcocked chicken is created when you remove the back bone and the keel and flatten the bird. The picture comes to us from The Naked Whiz, who has a photographic tour of how to spatchcock and cook the bird. Enjoy.

March Madness

Good evening boys and girls. Welcome to March Madness here at WhiteTrash BBQ.

What's March Madness in the world of WhiteTrash? Does it involve basketball? Men dressed in shorts or other unforms? Cheerleaders in short skirts and low cut tops?

No. Sorry to disappoint.

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 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 during the month.

Tonight's dinner was hamburgers, fries, baked beans and a salad. I didn't take any pictures because frankly, there's nothing interesting to see. However, I will be documenting future meals when they turn out to be something worth seeing.

Let the madness take me.

If you like the image on this blog entry, be sure to check out Matt Sesow. He's an independent American artist living in Washington, D.C. who's work I enjoy.