Shh, It's A Secret

But all will be revealed soon....

And Now For Something Completely Different: The Mind Kitchen

I mentioned earlier that I was a guest on one of New York's most incredibly hip and underground radio shows, The Mind Kitchen. Well, it's finally available on line.

On this episode of Mind Kitchen Matt Timms sits down Robert Fernandez of Grillin' on the Bay BBQ Contest, painter and fine artist Matthew Langland and John Hoppin, musician and bigwig at Heritage Foods USA. Don't miss this special Iron Maiden-laden, prize-packed episode of the greatest game show ever to take place entirely within your mind. This episode was sponsored by Barterhouse: one of NYC's best importers of wine.

This was a real blast. (Do the kids still say blast?) I had a great time dishing up one of the most, shall we say exotic, meals in my repertoire. Have a listen here.

Singing Our Own Praises

I have to say that sometimes recognition comes when it's most needed. And boy is this some recognition! It's been a fantastic week here at WhiteTrash BBQ.

Serious Eats does a great roundup of some of the best barbecue events in the country, including my own Grillin' On The Bay. It's great and gratifying to see GOTB listed in such Augustan company. (Two minor corrections, GOTB is sanctioned by The New England BBQ Society, not KCBS and Serious Eats didn't list NEBS in its list of sanctioning bodies) Take a look at the article here...

And Culinary Arts College and Chef Cindy Cullen named WhiteTrash BBQ one of Best Barbeque Southern Food Blogs. I am truly honored. You can check out the other Best Barbeque Southern Food Blogs here....

Next post - what's it like cooking at the Hudson Valley Ribfest 2010.

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.

BBQ Recipes: How to Smoke a Turkey

For those of you who heard my Food Talk premier on WOR yesterday, know that I shard the microphone with my friend Josh Ozersky, the editor of Grub Street. Mike Colameco, the host of Food Talk, mentioned that Josh, along with Robbie Richter of Hill Country BBQ, had just posted a quick clip on smoking turkeys. Here it is, copied right off the Grub Street site. Take it away boys....

Mr. Cutlets's Crash Course: Turkey

With Thanksgiving fast approaching, not a few readers have written in to ask for advice about turkeys. Though we would never consider abandoning the big bird, we've had it grilled, boiled, deep-fried, stuffed with a duck, and just about any other way you can name — usually with little improvement to show for it. But smoking seems to be the one technique that brings turkey to the next level, and so we turned to our old pal Robbie Richter, pitmaster at Hill Country BBQ. We grabbed a turkey, a big syringe, a few other supplies, and headed out to Rego Park to Robbie's mother's house to do the backyard turkey thing par excellence. The results are here to see; the list of ingredients is available after the jump.

For the Rub:
1/2 cup kosher salt
1/2 cup black pepper
1 tablespoon cayenne pepper

For the Mop:
6 oz. clear apple juice
6. oz lager beer
2 tablespoons infused schmaltz or duck fat

WhiteTrash Takes on the Media - Again

It's raining in Brooklyn today. The temperature has dropped 10 degrees in the past two hours and it's still going down. It's a gray day and I really don't have a lot to say or a lot of time today, but there's a couple of things you should know.

Yesterday, I spent a couple of hours at the Grand Central Terminal Food Market. Me and a bunch of other bloggers got to try out some caviar, chocolate, bread, cookies, turn overs, pork tartar and the stinky-est cheese available in NYC. I'll give you the run down later, but I want to thank Susan Grazino for inviting me. We had some great food and I met some fantastic food vendors and fellow bloggers that I admire. All in all a great time.

Tomorrow at 11:15 in the morning, I'll be on Food Talk with Michael Colameco on 710 AM WOR Radio in New York City. You can listen in on the web. We'll be talking about my post on the power of bloggers vs. the "legitimate" restaurant reviewers and critics. It should be interesting.

Listen for me on the radio tomorrow. I hope I don't make a fool out of myself; like it'd be the first time! If you want to call in, the number is 800.321.0710. Or you can send an instant message to the studio by clicking here.

BBQ Media: Maxim Radio

After a lack of postings here's a rare second post in one day....

It has just been confirmed that I, BrooklynQ, aka WhiteTrash BBQ, aka Robert Fernandez of Sheepshead Bay Brooklyn will be interviewed live on Maxim Radio tomorrow at 1:00 PM.

Maxim Radio is part of the Sirius Satellite Network and is Channel 108. I'm being interviewed live - AHHH! - so it should be interesting. I'll be interviewed by the hard drinking, hard partying Bower who likes his women hot, his cars fast and his metal heavy. I wonder how he likes his barbecue?

I'm bringing Matt Fisher, aka The Hampton Smoker, aka Atom's Ribs with me for protection.

You can listen live or check out Bower's My Space. So if you're around, take a listen. He's had a lot of interesting guests. I hope I can keep up.