Shrimp and Sausage Po' Boy

Photo: Daily News

You may have recently seen your favorite blogger written up in the The New York Daily News with his Shrimp and Sausage Po' Boy Recipe. The article rightly focused on Grillin' On The Bay, New York's only sanctioned BBQ Contest, but they wanted a recipe from your's truly to give the piece a more human touch. They wanted something simple and not very complex. So on the morning of the photo shoot, I came up with a quick recipe for Shrimp and Sausage Po' Boys.

I thought my recipe was very straight forward and simple, but the powers that be at the Daily News proclaimed the original recipe far too complex for the average reader. They then claimed it was much too long for the allocated space in the paper. "You're giving me 6 inches. I can only handle 2." said Ben Chapman, the uncredited author of the news article. Leaving all sexual innuendo aside, we chopped up the recipe, changed ingredients and removed enough steps so that Ben could handle it. It didn't change the final product too much but the original is much better.

Since you're all barbecue cooks or aspiring barbecue cooks, I assume you can handle the true unedited, full of obscure and hard to find ingredients, uncensored recipe. Here's the real deal.

Photo of the original recipe courtesy of the New York Daily News.

Grilled Shrimp and Sausage Po' Boys (Serves 6)

Ingredients:

• 1lb sweet luganiga (Portuguese sausage) or your favorite link sausage
• 1lb jumbo shrimp, cleaned and de-veined
• 1/2 cup virgin olive oil
• 1 cup limeaide
• 2 cloves garlic diced
• 1 tbsp Old Bay seasoning
• Baby Lettuce
• Mayonaise
• Chopped sundried tomatoes in oil.
• 6 - 6" crusty Italian rolls
• Salt and freshly ground pepper to taste

Cooking Directions:

In a large bowl whisk together the olive oil and limeaide. When emulsified, whisk in the garlic, Old Bay, salt and pepper. Add shrimp. Marinate shrimp for one to two hours. Do not marinate for more than 2 hours or the acid in the limeaide will begin to cook the shrimp.

Prepare a charcoal fire. When the fire is hot, grill the sausage until cooked through, approximately 15 minutes. Set aside. Drain shrimp from marinade. Do not dry them. Grill shrimp until pink and opaque for approximately 3 minutes per side. Do not over cook.Set shrimp aside. Slice bread to open, grill bread approximately one minute.

To assemble the sandwich. Put mayo on one side of the roll. Top with baby lettuce. Cut sausage into slices. Alternatively place sausage and shrimp on the lettuce. Top with chopped sun dried tomatoes. Serve.

Still Here But Transforming

I'm still here. I'm working on a major re-launch and re-design of the site. I'll still post occasionally, but my goal is to have the new WhiteTrash BBQ completed by March 1st.

If you have any ideas about the new site, please let me know. You can post here, or email them to me.

In the mean time, please be sure to check out Grillin' On The Bay and The Brooklyn Chili Smackdown. It's STILL New York City's ONLY barbecue contest and still the best.

Breaking News....

Police: Man Breaks Into House; Steals Money, BBQ

WILTON, N.H. -- Police in Wilton said a 47-year-old man broke into a home and took money along with food that was cooking on a barbecue grill.

Wilton Police Department

Police said Harold Sherman, of Wilton, broke into the home on Intervale Road at about 1 a.m. Monday.

A resident confronted Sherman as he was leaving the residence.

Police said Sherman fled, taking with him a small amount of cash and some food that was being cooked on a barbecue grill.

Sherman was charged with burglary and held on $10,000 bail.

This man should be executed!

Barbecue Can Kill

BBQ sauce spills from Heinz plant into Muscatine creek
Associated Press - December 4, 2007 5:24 PM ET

MUSCATINE, Iowa (AP) - Fish received an unexpected marinade when barbecue sauce leaked from a ketchup plant into a creek in Muscatine.

Officials with the Iowa Department of Natural Resources say a malfunction in equipment at an H.J. Heinz Co. plant caused barbecue sauce to be sucked up a vent onto the roof and into roof drains that empty into the creek.

Officials say about 500 gallons of the sauce were spilled before the equipment could be shut down.

The spill caused the water in the creek to turn red for about a half-mile downstream to the Mississippi River. The water had cleared by mid-afternoon.

Paul Brandt, a spokesman for the state agency, says some fish were stressed by depleted oxygen levels and found floating on their sides.

Brandt says the investigation is continuing.

Copyright 2007 The Associated Press. Al

Barbecue New York - A Look Back

Internet feeds are a great thing. So are mailing lists and news feeds. But you need to be skeptical of what comes into your in-box.

The article below came into my in-box last night and says it was published last night by AM New York. I think I've read this article before, because it's certainly out of date. Since the article was published, Josh is editing New York Magazine's Grub Street, the Long Island Grill Kings contest has been canceled, BBQ-NYC wasn't held this year, Brooklyn has hosted two Grillin' On The Bay BBQ contests, and Hill Country, regarded by many as NYC's best BBQ restaurant, has opened.

Shame on AM New York for pushing such old material as today's "news."

But it's still an interesting read and look into yesteryear. Here ya go....

Barbecue New York

By Josh Ozersky

Barbecue is booming in New York these days. The perfume of the pits wafts from Woodbury woodpiles and West Village meeting places, from mobile pits in Rego Park and Staten Island to multimillion-dollar restaurants all over Manhattan.

Purists have debated whether any of it is truly authentic. But when Kansas City's legendary "Baron of Barbecue," Paul Kirk, opened a Manhattan restaurant earlier this year, no one could doubt that barbecue had truly arrived.

It was a long time coming.

Those who love barbecue as babies love milk can remember all too well what it was like just a few short years ago. "English Bob" Pearson, as he was sometimes called by his fans, was the only game in town, with restaurants in Long Island City and Jackson Heights, both now closed.

He set the standard for the genuine article - no dry rub, no glaze, sauce on the side - and continues the tradition at his new place, Pearson's Texas Barbecue, 170 E. 81st St. in Manhattan.

It wasn't, and isn't, the sticky-sweet, mushy dish soaked in a cloying sauce that is served in so many franchise restaurants. This was true barbecue, cooked for many hours in a transforming bath of hardwood smoke.

Classic pit smoking changes meat, rendering some of its fat and flavoring what remains, tenderizing the meat as it shrinks and giving the final result a pink ring meaningful to pitheads.

Today, a new barbecue restaurant seems to open every month, with the wildly successful Daisy May's BBQ U.S.A., Blue Smoke, Dinosaur BBQ and now Paul Kirk's R.U.B. (Righteous Urban Barbecue), all in Manhattan, being the most notable.

Smoking, or nonsmoking?

But few have adopted Pearson's no-frills aesthetic: most of the new barbecues are as ambitious about their sauces, marinades and spice rubs as they are about the smoking process itself.

"The way I look at it, barbecue doesn't just cook itself. It's a real craft," says Adam Perry Lang of Daisy May's BBQ U.S.A., a classically trained chef who was once a protégé of Daniel Boulud. Perry doesn't like an overly smoky barbecue and so uses wood fuel that has already burned down in his secret, self-designed smoker.

For others, like Pearson and John Stage of Dinosaur, the smoky taste is the essence of barbecue. Indeed, as soon as you walk into Dinosaur, the unmistakable smell of hickory smoke hits you like the remembered face of an old flame.

The smell is the first giveaway that barbecue, in the traditional Southern sense, is something different from what New Yorkers are used to. Says one of the area's best barbecuers, Rick Anselmi of Poppa Rick's Fine Foods in Woodbury, "If you're born here, you have no conception of what barbecue is.''

It's not backyard grilling

For Anselmi, the barbecue epiphany happened 10 years ago on a trip to Houston. "Being from Long Island, I thought barbecue meant grilling in the backyard," he says. "But when you get down there and consider what they consider barbecue, it's a revelation.

"This old man stood by a hinged oil drum for hours and hours and let me taste the brisket he was cooking. It was as tender as a pot roast, but it didn't have a boiled taste. This is a piece of brisket? It was a fascination to me, it really was."

Barbecue hits New York

For many New Yorkers, barbecue is something they've heard about but possibly never had. That is, many never had it until three events in the summer of 2003 helped the current barbecue explosion reach critical mass.

On June 2, Danny Meyer's Big Apple Block Party, sponsored by Blue Smoke, was the Woodstock of New York barbecue. It brought some of the country's most famous pitmasters from their homes in Texas, Tennessee, North Carolina and other trans-Hudson barbecue capitals. A couple of weeks later, on June 21, the first annual Grill Kings Long Island BBQ Cook-off was held in Eisenhower Park and Will Breakstone of Islip emerged the winner.

And on Aug. 16, on Ward's Island, Travis Mills and Robert Richter, two young local barbecue enthusiasts, threw BBQ-NYC, a cult event as memorable in its own way as Meyer's extravaganza.

All three events were repeated last year and are planned for this summer as well. It's June 11 and 12 for the Big Apple Block Party, July 23 and 24 for Grill Kings Long Island BBQ Cook-Off. No date is set yet for the BBQ-NYC event. (Last year's Big Apple Block Party was a riot scene, with endless snaking lines and barbecues pressed to capacity, featuring smoked brisket, hot links, pulled pork, and, of course, spareribs.)

Barbecue in New York is still experiencing growing pains. Many of the restaurants that are opening struggle, both with the cooking process and with the expenses involved in slow-smoking and the air-cleaning technology it requires. And not a few home barbecuers have spent 12 to 15 hours on a brisket, gathered a crowd of friends and neighbors around, only to find a bitter, sooty piece of meat to show for it.

But at the end of the day, most everyone bitten by the barbecue bug seems to think that the trouble is worth it.

Al Horowitz, of Smokin' Al's Famous BBQ Joint in Bay Shore, sums it up like this: "It does take special time and attention. Anybody can flip some meat on a grill, but the TLC, the patience and time barbecue takes is what makes it worthwhile. You're really doing something special."

WHO MAKES THE BEST?

Like anyone else, I have my biases when it comes to barbecue, and this list reflects them. I prefer more smoke to less, and I tend to give short shrift to even the most artful sauces and seasonings. I also like fat - the more the better. This list of my favorites includes only established barbecue restaurants: Just-opened places like Paul Kirk's R.U.B., Spanky's BBQ in Times Square and Brooklyn's Jake's are at a disadvantage. It also takes no notice of side dishes, desserts, decor or service. Barbecue alone determines order.

1. Dinosaur BBQ, 646 131st St., Manhattan, 212-694-1777. If the taste of smoke is your thing, this is the place; a simple glaze at the end complements without getting in the way.

2. Blue Smoke, 116 E. 27th St., Manhattan, 212-447-7733. Four different kinds of ribs, all executed on a very high level by Kenny Callahan, earn Blue Smoke special credit.

3. Poppa Rick's Fine Foods, 1130 Jericho Tpke., Woodbury (no phone). Crude, simple and magnificent, these smoky monsters fairly burst with pork-fat flavor. Also makes the best cornbread on Earth. OK, so maybe I do notice side dishes.

4. Daisy May's BBQ U.S.A., 623 11th Ave. at 46th Street, Manhattan, 212-977- 1500. The pork ribs are undersmoked and over-rubbed, as is the pulled pork, but the big beef ribs are magnificent - as is glorious prime rib that comes out as an occasional special.

5. Waterfront Ale House 155 Atlantic Ave. (between Henry and Clinton), Brooklyn, 718-522- 3794; 540 Second Ave. (corner of 30th Street), Manhattan, 212-696- 4104. The pork ribs aren't world-beaters, but extraordinary pulled pork and game come out of Sam Barbieri's Southern Pride smoker.

6. Pearson's Texas BBQ 170 E. 81st St. Manhattan, 212-288-2700. Uneven at times, but the minimalist approach pays off when it's at its best.

BARBECUE IN YOUR BACKYARD

Most everyone has some kind of experience with cookouts. And some ambitious backyard barbecuers even have cooked with indirect heat, the secret of real barbecue.

But what about those special times, when you want real barbecue, slow-smoked by a master, at your party? No problem.

Big Island Barbecue, a competitive duo headed by Rob Richter of Rego Park, is the only team from the area to have ever competed in the Jack Daniels World Championship, the so-called Super Bowl of BBQ in Lynchburg, Tenn. For about $40 a head, Big Island will bring its 19-foot-long Lang cooker and slow smoke brisket, pulled pork, baby back ribs and chicken over cherry wood, or even prepare custom-grilled items like salmon or vegetables. Check for local outdoor cooking regulations.

Smokin Joe's BBQ, of Staten Island, doesn't cook on-site, but has a more elaborate menu that it will prepare, then bring to your home. Along with brisket, ribs and pulled pork, it offers a wide range of sides, tapas, crab boils and numerous grilling options, from $22 a head.

Both companies have the added bonus of being run by native New Yorkers with an abiding love of barbecue cooking.

Big Island Barbecue: 718-997-8572; Smokin Joe's BBQ: 718-948-3340, or online at www.smokin joesbbq.com.

BBQ and Politics Don't Mix

Here's a story I don't think I'll ever read in the New York Times. Sounds like the mayor's got some problems down there.

Agency checks mayor's barbecue

by Jake Stump

Daily Mail Staff

Charleston Mayor Danny Jones' signature barbeque ribs may be yummy, but they're not exempt from the scrutiny of county health officials.

Jones, who once operated his own popular rib house, received inquiries about how he prepared his barbeque before serving it to hungry firefighters at the Charleston Firefighter's Ball on New Year's Eve.

County health officials say it's common procedure to check out the food preparation at such events, although this was a private party for firefighters at the Charleston Civic Center.

Jones believes he was politically, or maybe personally, targeted.

The mayor and a few other local officials claim that Dr. Steven Artz, board president of the Kanawha-Charleston Health Department, initiated the crackdown.

"My cooking for them was private," Jones said. "I think it's a personal thing with Dr. Artz. He has a problem with me."

Artz denied he had a rocky relationship with the mayor and said he did not directly order any actions regarding his food preparation.

"We all know the mayor has run a clean shop and this has all been blown out of proportion," Artz said. "I don't have any problems with the mayor. He's a likeable gentleman."

After a newspaper article appeared on the Firefighter's Ball prior to the event, Jones said his city office got a phone call from the health department "demanding" to know where and how he was cooking his ribs.

Jones said they weren't entitled to an answer.

"I can cook wherever I want," the mayor said. "I have smokers and cook them in a variety of places. I can cook in my garage or anyplace there's electricity. We didn't tell them. Quite frankly, they didn't know."

Anita Ray, the health department's environmental health director, made the phone call and defended her department's inquiry.

"I saw the article in the paper and was surprised we hadn't been apprised of the event," Ray said. "We had to make a couple of calls to make sure things were being handled properly."

Ray said she spoke with Artz, who asked her if she was going to the Firefighter's Ball. She said Artz didn't order her to ask about the barbeque, but she figured she needed to check it out.

After being stonewalled by the mayor, Ray talked to workers at Distinctive Gourmet in the Civic Center who would be handling the barbeque before serving it to firefighters.

Jones cooked up a batch of 180 pounds of ribs, but he did not attend the event.

Myron Boggess, president of the International Association of Fire Fighters Union Local 317, which sponsored the event, met with the mayor before the party to transport the ribs.

"I almost didn't get them down there; they were smelling too good," Boggess joked.

Boggess said Jones placed the food in about 10 stainless steel pans with layers of both plastic wrap and aluminum foil fitting snugly over them. The pans were placed into larger transport vats that kept the ribs warm.

Boggess turned the barbeque over to folks at Distinctive Gourmet, who served the food to the firefighters.

Boggess said he also received a phone call from the health department.

"They were asking me about the mayor's ribs," said Boggess, a firefighter at Charleston Fire Department's Station No. 5 in South Hills.

"They said they normally don't allow outside food brought into the Civic Center, but the mayor had worked it out and volunteered to cook us some ribs.

"I don't know what they were thinking, as if he'd put it in some Tupperware and throw it out on a table."

Artz said the health department regularly inspects events at the Civic Center, in addition to events such as Regatta.

Artz also serves as medical director of the Charleston Fire Department. Since becoming mayor, Jones has re-appointed Artz to that position as well as to his health department board spot.

But Jones said he remains convinced Artz is not his biggest fan.

"I know the guy doesn't like me and he never has," Jones said. "I don't think it'd be a good idea for him to show up at my house."

Contact writer Jake Stump at 348-4842.

BBQ Troubles: Dinosaur BBQ Syracuse NY Closed

I wasn't going to post this, I hate to hear about any barbecue restaurant having trouble, but I feel you need to know. This is big story. Over 600 people are ill from eating at Dinosaur BBQ in Syracuse, New York. Please realize that this is effecting only their Syracuse locations and not thier joints in NYC or Rochester.

From www.news10now.com

More than 600 report illness related to Dinosaur Bar-B-Que
Updated: 12/1/2006 4:47:47 PM By: Staff

The number of illnesses connected to the Dinosaur Bar-B-Que in Syracuse is now up to more than 600. Initial complaints came from people who ate at the restaurant either last Friday or Saturday night. But now, people who ate leftovers taken from the Dinosaur on those nights and others who may have come into contact with those that were ill are coming forward.

Preliminary tests show that the illness was not bacterial in nature, but more tests are still being conducted. So, while health officials say it could be something viral, they think it's too early to be sure.

“One advantage to viral infections with this particular type that we may be looking at is that they tend to be very self-limited, they tend to be shorter acting, they tend to be 12 to 48 hours. But, unfortunately they tend to be much more contagious,” Onondaga Health Commissioner Dr. Cynthia Morrow said.

Despite the steady increase in illnesses, the restaurant is still scheduled to open back up Monday morning after being disinfected and throwing prepared food out.

Anyone who feels their sickness may be related to the Dinosaur is asked to call the Onondaga County Health Department.