Monday, December 28, 2009
Saturday, December 26, 2009
Tuesday, December 15, 2009
Amateur chefs: Gordon Ramsay wants you
Monday December 14, 2009 4:52 PM By Erica Marcus
British chef Gordon Ramsay poses
The latest Fox-Gordon Ramsay venture is a show called MasterChef which, according to its producers (creators of The Biggest Loser), “celebrates great people who make great food.” MasterChef “will give contestants the opportunity to develop their cooking skills while being encouraged, mentored and celebrated by the industry’s best.” (Translation: MasterChef will give contestants the opportunity to be ritually humiliated by the industry’s most ill mannered and foul mouthed.)
The producers will not consider anyone who works in a professional and applicants must be at least 18. To audition, e-mail firstname.lastname@example.org and include name, age, occupation, current photo, contact number and a brief description of your cooking experience and style. Put the city and state your reside in the subject of the email. Or, better yet, attend the Long Island casting call:
Sunday January 10, 2010, 12 to 5 p.m.
Sur La Table, 1468 Northern Boulevard, Manhasset
All casting call applicants must bring one prepared dish to be served at room temperature and are responsible for bringing any utensils or necessary serving utensils.
For more information, visit Fox’s casting site or e-mail MasterChefNewYork@gmail.com.
Photo by Getty / Stephane de Sakutin
Monday, December 14, 2009
The Greatest Christmas Decoration Ever
“Good news is that I truly outdid myself this year with my Christmas decorations. The bad news is that I had to take him down after 2 days. I had more people come screaming up to my house than ever…”
So begins the hilarious story that was emailed presumably by a friend or follower of the person behind the blog Shorter and Sweeter. The sender is referring to what could indeed be, as the title of the original blog post suggests, the greatest Christmas decoration ever: a set of Christmas lights, a ladder, and a life-size dummy dressed in a red sweater and jeans. The sender set these items up so that the dummy looked like it accidentally toppled the ladder over and he was now hanging on for dear life from the edge of the roof, with the Christmas lights he was supposedly putting up now dangling beside him.
The unique decoration was so impressively realistic that, according to the sender, a number of passersby attempted to rescue the dummy, including “a 55 year old lady [who] grabbed the 75 pound ladder [and] almost killed herself putting it against my house and didn’t realize it was fake until she climbed to the top (she was not happy).” ‘Tis the season for helping others after all.
Wednesday, December 9, 2009
Nothing puts a damper on a road trip like having to stop the car, pop the hood, and check the engine--unless of course you're just checking to see if your pork tenderloin is done. Engine-block cooking is a tradition going back almost as long as the automobile itself, and now that gasoline prices are at an all-time high, it's never made more sense to ask your engine to do more than just get you from point A to point B. Start your engines and get ready to carbecue!
Plan the right meal for the trip. If you're not going to be taking a trip anyway, engine block cooking is probably the most expensive way to cook anything, so don't plan a trip just to cook. Instead cook a dish that fits your trip. Cooking on your car's engine is essentially the same as braising food, and cooking times are generally a bit longer than in a conventional oven and shorter than in a slow cooker. If you're taking a long road trip, you can cook just about anything--roasts, complete meals with Potato side dishes, etc.--but even a quick commute affords you enough time to heat up a pre-cooked breakfast sandwich, for example, or make some hot dogs. You can find carbecue recipes by searching for "engine block cooking," for example, or you can try to find a copy of Manifold Destiny, the definitive book on the subject. You can also use recipes from your cookbook and just experiment with cooking times. See the Tips section below for some sample cooking times and other considerations.
Prepare the food as you would if you were going to put it in your oven. You can follow the pre-cooking preparation directions in any oven recipe.
Wrap the food in aluminum foil. Tear off two or three sheets of heavy duty aluminum foil. Don't skimp on the foil, as you'll want to make sure that your food is completely wrapped and that you can fold one edge of the foil over the other--too much foil is better than too little.
* Lay out the pieces of foil directly on top of each other, and then spread a little butter or oil (cooking oil, not motor oil) over the top sheet so your meal won't stick to it.
* Lay the food in the center of the sheet of foil and then wrap the foil over it. Fold the edges of the foil over each other so that the package is sealed all around.
Find a suitable cooking surface on your engine. You can't just drop the food under the hood and expect it to cook; you first need to find a good, hot spot on the engine for it. Drive for a few minutes to warm up your engine, and then stop. Turn off the engine and open the hood. Find your engine's hot spots by quickly and lightly touching a finger to metal parts on the engine. Sounds like a recipe for burning your finger, doesn't it? Well it is, unless you really do it quickly and lightly. If you can hold your finger in a spot for more than a moment without getting burned, that spot's not hot enough. As a general rule, the best spot--if you can safely get to it--is on or near the exhaust manifold.
Check the height of your cooking spot. Crumple up a piece of foil into a loose ball or cone. The foil should be about six inches high. Place it on the spot on the engine you've decided to cook on, and then close the hood. Reopen the hood--the foil has probably been compacted a bit.
Make sure your food will fit snugly in the cooking spot. Remove the foil you used in the last step and place it next to your wrapped package of food. Compare the height of the foil "test ball" to the height of your food package. If the food package is higher than the test ball, your meal will be crushed when you close the hood. If it's more than a little lower, it won't fit snugly and may fall out of place while you're driving.
Secure the food package on the engine. Assuming the package is not too high to fit in the cooking area, place it on the engine. If it was lower than the test ball, crumple up a little foil to lay on top of the package. You don't want the food moving from side to side, either, so make sure it's a snug fit all around. You can do this either by surrounding it with additional crumpled foil pieces or by tying it down. Some people will ease the food package under conveniently located rubber hoses, for example, or you can use wire to tie the food down. Use common sense when securing the food. Avoid placing it near moving parts, and don't strain hoses by trying to force the package under them. If you're going to use wire, use baling wire rather than trying to use the wires that are already in your engine compartment.
Drive until the food is done. As with all cooking, a little trial and error is usually necessary before you get a feel for the proper cooking times. Even if you're following an engine-block cooking recipe, it's a good idea to check on the food a little before the time (or mileage) when it's supposed to be done. If you need to put it back in, remember to reseal and secure the package.
Remove the food carefully and enjoy. First, turn off the engine. Second, remember that the engine is hot, and the food will be hot, so use tongs and/or potholders to remove the food--you wouldn't just grab a hot pan out of the oven with your bare hand! Unwrap it and serve. If you've still got some driving to do, skip the wine.
Monday, November 30, 2009
Friday, November 27, 2009
Most expensive barbecue - world record set by BeefEater
CHESTER HILL, Australia -- A barbecue gold plated all over, made by Beefeater especially for the ‘World’s Finest’ exhibition, has a value of 164 010 U.S. dollars (£100,000)-setting the world record for the Most expensive barbecue.
Photo:All parts of the grill except for the cooking surfaces have been individually plated in 24 carat gold and assembled by hand. (enlarge photo)
The Most expensive barbecue features a 6 burner BBQ and wok burner, roasting hood with viewing window and warming rack, high output burners, quartz start ignition, vaporizer grid and reflector system.
Proving Gold Grills aren’t just for rappers, BeefEater, Australia’s leading barbecue manufacturer, has tricked out one of its Signature Series 6 Burner SL4000s to create a uniquely lavish gold plated barbecue truly fit for a king.
“BeefEater has created the ultimate backyard status symbol for those who want to make a statement with their barbecue and have the money to burn,” says Peter Woodland, Managing Director of BeefEater.
“It’s for the man who has everything and wants more.”
Photo: the ultimate in backyard bling – the world’s first fully operational gold barbecue. (enlarge photo)
The BBQ itself has all the gadgets and gizmos you could wish for, plus a few flashy extras:
• Quartz start ignition technology system
• Vaporiser grid
• Six high output burners
• A wok burner
• A roasting hood with viewing window
• Warming rack and reflector system
Alan Chater, Beefeater European Sales Manager, said: “Part of the fun of having a barbecue is putting on a show, and that’s what we do best”.
“We wanted to go to the next step - it’s a great style statement and shows just what can be done. “It was purely made to see what we could do in terms of opulence, price and features. “It clearly does look spectacular.
Should it ever come to market in the future it will cost £100,000 because even the nuts, bolts and screws are gold-plated.”
On the Net: www.beefeaterbbq.com
Sunday, November 29, 2009
COOKING WITH BACON GREASE
This is what happens when you keep cooking with bacon grease. It could happen to you... This is a warning, send this to everyone you care about.
Bacon grease will make your feet small!
Warn everyone !!
Sunday, November 1, 2009
The Jack was awesome. We had a great time. My finish sucked (66th overall out of 81) Everything went smooth and all the food was cooked to my liking.
It was a great year for me in BBQ. My son and I went out to Kansas to compete at the GAB. We finally got a call at New Holland in August. In September I received my first ever 1st place call in chicken at Westport. Finishing off the year competing at the Jack was priceless. Not sure what the future holds. I have said it before that I am done with comp BBQ on my own. I might help out some other teams here ans there . The only contest that I plan on doing in 2010 for now is the New Holland Summerfest in PA late August.
Wednesday, October 21, 2009
Tuesday, October 20, 2009
Thursday, October 8, 2009
Thursday, September 24, 2009
Tuesday, September 8, 2009
Pig-napped! Perfect the pig stolen from True Blue BBQ
KINGSTON - It was the perfect crime.
“Perfect,” the piggy mascot for True Blue BBQ on Summer Street, was stolen.
The question remains, was Perfect saved from a death by barbeque sauce, or was it pig-napped? True Blue owner Elaine Murphy believes the latter.
The crime occurred sometime between 8 p.m. Thursday, Sept. 3, and 8 a.m. Friday, Sept. 4. Murphy was the last person to see Perfect.
“I was there the night before, prepping until eight in the evening,” she said. “I usually dress Perfect in the morning, but decided ‘I’m here, I might as well do it.’”
Murphy dressed Perfect in his best school outfit, a True Blue BBQ T-shirt, backpack, blue beanie cap, and blue Croc sandals. She made sure Perfect was safe in his shed, locked the gate of the 6-foot high fence and went home for the night.
When she checked on the pig in the morning, all that was left were the Crocs.
Police are looking for the culprit and Murphy is offering a reward for Perfect’s safe return: some of True Blue’s famous barbeque.
Perfect is 5-feet long and 3-feet tall, pink and very light for its size. The pig is made from fiberglass and resin.
“If someone drops him, he’ll break,” Murphy said.
Perfect, who is named for Wilbur the pig in the book Charlotte’s Web, usually stands on the roadside next to True Blue’s sandwich board advertising. At night, it’s kept in an unlocked shed surrounded by a locked 6-foot fence.
Murphy thinks teenagers may have climbed the fence and hauled Perfect over the fence. “They had to go through some effort to get the pig.”
Murphy bought Perfect three years ago for $500. A replacement will cost approximately $900. Perfect has several outfits including a cowboy outfit complete with boots, hat and bandana; a Hawaii outfit with a grass skirt and lei, an ice skating outfit, a raincoat and matching galoshes for those rainy days; and a rubber duckie float with flippers and goggles for beach days. Depending on the outfit, Perfect can either be a girl or a boy.
“People drop off outfits for him,” Murphy said.
Most recently someone gave Perfect a bright green sombrero to match True Blue’s Mexican food special. Murphy was looking for a serape to match. “If we can get Perfect back.”
Anyone with information about Perfect’s pig-napping can call True Blue BBQ at 781-585-6005 or contact Elaine@truebluebbq.com.
Saturday, September 5, 2009
As millions of Americans celebrate this Labor Day weekend with a little backyard grilling, the Kansas City Barbeque Society is introducing a barbeque sweepstakes that is the perfect "recipe of fun" for dedicated grill masters. The grand prize? A chance to win a fully catered, professional "barbeque block party" for one lucky winner and
This is the first barbeque sweepstakes ever offered by KCBS, a nonprofit
organization that sanctions about 300 contests throughout America. The block
party will mark the final stop on the KCBS 2009 Great American BBQ Tour, a
nationwide event that provides live grilling and barbeque demonstrations at 25
of the country's best food festivals.
In addition to the "Ultimate BBQ Block Party," the grand prize features a
combo smoker/grill by GoodOne Smokers, a year's supply of barbeque essentials
from sponsors like Kingsford Charcoal and Weber Grill Creations, authentic
barbeque apparel from the KCBS merchandise store, and free admission to one of
the organization's certified barbeque judging classes. The value of the
package is worth more than $5,000 and will be delivered in person by Mike and
Chris Peters, the KCBS Great American BBQ Tour Team.
"KCBS is all about food, family and fun," commented KCBS executive director
Carolyn Wells, who also co-founded the organization in 1985. "So we couldn't
think of a better way to fulfill our mission than a bona fide barbeque
experience that starts with a party and ends with a year's worth of barbeque
Registration for the Great American BBQ Sweepstakes will be available online
from Sept. 4 to Sept. 30 at http://www.kcbs.us/great-american.php. Contestants do not have to
be KCBS members to enter, and entries are limited to once per day, per person,
during the promotional period. Full entry guidelines and contest rules are
available at www.kcbsblockparty.com/rules.
In addition to the grand prize winner, additional prizes will be awarded to 20
contestants. Some of those prizes include a yearlong KCBS membership, barbeque
utensils, apparel, and barbeque product samples from other tour sponsors like
TABASCO Chipotle Sauce, SCOTT Shop Towels, and Tums Dual Action heartburn
relief. Everyone who enters the contest will get free access during the month
of September to the complete KCBS database of barbeque recipes, which includes
hundreds of professional dishes from championship cookers.
Now in its 24th year, KCBS has more than 11,000 members worldwide and has
trained more than 15,000 certified barbeque judges. There are more than 4,000
teams that compete in KCBS-sanctioned events, which use an objective,
blind-judging format to determine winners in four food categories: chicken,
pork, ribs and brisket.
To learn more about the organization, its classes, rules or events, visit
SOURCE Kansas City Barbeque Society
Veronica Greene, KCBS PR Team, +1-800-499-2332, email@example.com
Friday, September 4, 2009
Owner of CJ's BBQ on Florida's most wanted fugitive list
A popular BBQ restaurant is shut down after the owner turns up on Florida's most wanted fugitive list. Many customers arrived at CJ's BBQ on Sahara & Buffalo only to be turned away because the restaurant is closed.
The closing comes as nearly a dozen employees are worried they won't get paid. Workers learned the owner of the restaurant has an extensive criminal record.
"Now we're getting the runaround about getting paid, the place was shut down that night we found out," explained Ashley Spooner, CJ's BBQ General Manager.
Turns out, the owner who called himself Tom White isn't Tom White at all.
"He came in here and represented himself as some other person, is that correct," asked Action News reporter Tiffani Sargent.
"Yes, he ran this place under an alias along with other places that were in town and he's got two chefs that are stranded on the East coast with no way home," said Ashley.
We also found him identified as Thomas O' Donnell on Florida's most wanted fugitives list. He has two former felony convictions in Florida for contracting without a license.
Nearly a dozen employees are owed thousands of dollars and many can't even collect unemployment because they were just recently hired.
Thursday, August 27, 2009
This weekend I will be competing at the New Holland Summerfest. The event is located just outside Lancaster PA in the heart of Amish country. This is my favorite contest of the year. 72 teams will be competing. The event is in a beautiful park and the the teams have access to a great swimming pool as well. Last year they hated my food but I had such a great time it really didnt matter. http://www.nhsummerfest.org/
Friday, August 21, 2009
I was in downtown Manhattan for a meeting and noticed a new joint had opened on the corner of Church Street & Park Place (2 blocks from the Word Trade Center Site) It was 9:30 in the morning and it was open for business. I went to my meeting. At about 10:30 on my way over to subway curiosity got the best of me. I went in for a menu. The guy behind the counter was the owner. I asked if the meats were smoked. The owner replied that they were but at another location and delivered daily. I looked at the menu and decided that I would sample the cheapest item on the menu. They had BBQ wraps for $3.99 where you could choose either chicken, pork, or brisket. I asked for a combo of brisket and pork. He asked if i wanted lettuce tomato and cheese on it. I replied to make it plain with a little sauce . He proceeded to make the wrap taking the meets from small metal pans behind the counter. The meat was all cold in these little pans. He then proceeds to bring the wrap over to a microwave. I really thought I was in trouble at that point. The wrap was huge and had plenty of meat in it. I then unraveled the wrap and studied the meat. The brisket was cubed into little 1/4" x 3/4" strips. The pork was shredded. Smoke ring was visible on all of the meats and it had a nice aroma of smoke . When i requested " a little sauce" i guess he was still in wrap making mode and put thousand island dressing on it. ??? I guess I should been more specific and asked for "bbq" sauce. My first bite was a hesitant one. I took a bite and you would never believe it, it was good! The meat was a tad dry but considering it was held cold and microwaved wasn't to bad. The thousand Island dressing was a bit odd but was only on the top layer of meat.The BBQ sauce tasted like a commercial sauce that I have had before but I couldnt put my finger on what it was. The place has been open for 2 months. The owner said business has been slow but steadily picking up.
27 Park Place
New York, NY 10007
Friday, August 14, 2009
Wednesday, August 12, 2009
I am a big fan of sloppy joes. I have been wanting to go to Shnippers after watching them on the Bobby Flay Throwdown episode. I took my wife and kids there for dinner. The sloppy joe was probabably the best I have ever had. The mac n cheese was a bit strange.
Sunday, August 2, 2009
Mac n' Cheese, Please
Posted by The Artful Diner July 29, 2009 8:07AM
On a recent program, Ed Wilson, chef/proprietor of Wilson's Barbeque (which had also been featured on Guy Fieri's "Diners, Drive-ins and Dives), put in a guest appearance. And the recipe that caught my eye was Mr. Wilson's take on macaroni and cheese, the most popular side at his Fairfield, CT, restaurant.
So... first of all, let me share the recipe:
2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
1 ½ cups evaporated milk
½ stick butter, melted
Freshly ground black pepper
12 ounces shredded sharp Cheddar
Dusting of paprika
Preheat oven to 325 degrees.
Bring water, salt, and oil to boil over high heat. Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper to taste. Stir in ¾ of the cheese and add the pasta. Spray an 8 x 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.
I should note that Food Network added the following disclaimer at the bottom of the recipe: "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results."
Well, the recipe looked like a winner to me and I decided to give it a shot... The results were a mixed bag. The consistency was very good, and the proportion of ingredients seemed correct, but I found that the creaminess of the evaporated milk effectively mitigated the appetizing "bite" of the sharp cheddar, which, to me, is the appeal of a good mac n' cheese recipe.
Interestingly enough, when a portion of the recipe was reheated in a saucepan the following day, every thing seemed to fall into place. The various elements apparently had time to meld themselves together, and the result was a taste memory of a childhood favorite. And I would suspect that this is precisely what makes the recipe so popular in the restaurant... It is undoubtedly made up in huge batches and then reheated in side dish proportions.
This is definitely a recipe worth savoring. My advice is to cook up the recipe, let it sit overnight in the fridge and then heat up individual portions the following day... or day after.
Thursday, July 23, 2009
‘Fix’ is in! Sound Fix to relocate — and live music will return
Yes, one of Brooklyn’s best record stores is moving out of its home of five years, but Sound Fix owner James Bradley has some good news for his customers, too: Live music performances will return!
In-store appearances at the Bedford Avenue vinyl and CD emporium helped define Sound Fix — until neighbors complained and the shows were halted.
They’ll return at the Berry Street location.
“Record stores all over the nation [have live music],” said Bradley (pictured). “Why can’t we?”
Bradley also hopes to expand the listening section of the store, which he feels is too cramped in the current location.
The new store will open in early September in a building that will also house a wine bar, a BBQ restaurant and a dance club.
Sound Fix [for now at 110 Bedford Ave. at N. 11th Street in Williamsburg, (718) 388-8090]. Opening in September at 44 Berry St., at N. 11th Street.
©2009 The Brooklyn Paper
Saturday, July 18, 2009
To learn how you can snap pictures and capture videos with your wireless phone visit www.verizonwireless.com/picture.
Note: To play video messsages sent to email, Quicktime@ 6.5 or higher is required.
Monday, July 13, 2009
To learn how you can snap pictures and capture videos with your wireless phone visit www.versionwireless.com/picture.
Note: To play video messsages sent to email, Quicktime@ 6.5 or higher is required.
Thursday, July 9, 2009
Tims Hortons is opening in NYC on Monday. I love Tim Hortons doughnuts, baked goods and sandwiches. I had them in the Buffalo area of NY and fell in love with them. They are so much better than Dunkin Donuts or Krispy Kreme. I hope this means that some stores will soon be popping up around Long Island. Even though I am not legally allowed to cross the border and go in to Canada I do love them for two things, Hockey and TIm Hortons. My wife works in the city and gos to Penn Station (where they are opening an outlet on Monday) everyday so I can get her to pick me up some, I cant wait !
Jul 09, 2009 (SmarTrend(R) News Watch via COMTEX) ----Tim Hortons Inc (NYSE:THI), a coffee and donut chain, will open 13 locations in New York City on Monday in former Dunkin' Donuts stores, according to a New York Times report. The Riese Organization is ending its affiliation with Dunkin' and welcoming in the Canadian chain named after a late great hockey player. Tim Hortons now has over 3,400 locations, 500 in the United States. Dunkin' Dunuts on the other hand has more than 500 locations in the New York City area alone. The Times cited CEO of Riese Dennis Riese as saying, "Dunkin' is a great concept for a customer and a consumer," but added, "I can't make money with them."
Saturday, July 4, 2009
Friday, July 3, 2009
Ruby's Famous BBQ Joint
2367 Hempstead Tpke
East Meadow, NY 11554
p : 516.280.6657
f : 516.833.6656
Friday, June 26, 2009
Thursday, June 25, 2009
This past weekend I traveled to Florida to pick up a boat that my father in law was giving us, thanks Pop! I decided on the way back that I would make a few stops. Having seen it on food tv shows over the years, I decided that one of my stops would be Lexington BBQ in North Carolina. The location is referred to as Lexington #1 or as the locals call it, Honey Monks. Not sure why it is called #1 as this is the only location that I have heard of.
After a bit of a search to find a spot to park the truck and trailer , I was finally inside. It an old looking place, rustic very plain but really clean though. You basically seat yourself any where you would like. It was a Monday afternoon and wasn't that busy. Sat down and ordered some good ole sweet tea. The tea was real good and and not as loaded up with sugar as some of the other southern sweet teas I have had. I really didn't look at the menu since I knew I was coming there for the pork. The pork come two ways, coarse chopped and finely chopped. My waitress recommended the coarse chopped, she told me that was the most popular . The platter comes with coleslaw, french fries and hush puppies.
About two minutes after ordering my platter had arrived. The platter had a generous portion of pork that was lightly sauced with a vinegar sauce. The french fries were crinkle cut frozen type. The coleslaw was finely chopped with a vinegar sauce. The hush puppies came in a little boat on the side. A styrofoam cup filled with the same vinegar sauce was also brought out.
The pork was cubed and chunked with some bits of bark. The meat was perfectly cooked, very juicy and tender. The vinegar sauce really complements the meat but does not over power it. You really taste the pork flavor and a nice hint of hickory smoke. The hush puppies were good, I must add that I am not big fan of them to begin with. The were plain and not greasy at all. The coleslaw was a very good, just the right mix of vinegar and spices. I barely touched the crinkle cut fries.
The service is what puts this place over the top. The staff is very friendly and seem very genuine. Every few minutes any one of them, not just the one who took you order, would come by asking you if you wanted a refill or if you wanted more food. After my meal I had the chance to talk briefly with one of the cooks. I told him it was my first time eating there and how much I enjoyed it. He told me " You'll never be the same ever again" he was right.
Overall I would have to rate this as one of the best BBQ meals I have ever had at a restaurant. After this experience I will also admit from now on I will be using vinegar sauce on any pork that I am cooking for myself. Vinegar on pork, the way it ought to be.