Friday, May 29, 2009

Smoker/ Grill Sweepstakes


1. NO PURCHASE NECESSARY TO ENTER OR WIN. Purchase will not improve your chances of winning.

2.SWEEPSTAKES PERIOD: "The Good-One™ Great American BBQ Sweepstakes" game period begins 12:00:00 a.m. CDT on 3/14/09 and ends 11:59:59 p.m. CDT on 11/05/09 (the "Sweepstakes Period")

3. ENTER SWEEPSTAKES: Enter all required information on this form. Limit one entry per person. Entries cannot be assigned or transferred to a third party. You may also mail entry to: "The Good-One™ Great

Wednesday, May 27, 2009

Oklahoma Joe's World Brisket Open

Another high lite of my trip to the GAB was the opportunity of judging the Oklahoma Joe's World Brisket Open. The contest consist of 2 rounds. Teams can enter as many briskets as they like (@ $100 a piece) The team has to cook an entire packer brisket (flat & point) which is tagged by an official. The cooks submit slices only in a box with no garnish. Tin foil can be used under the slices or to wrap them . In the first round 87 entries were submitted and judged. After the 1st round of judging is over , the top ten highest scoring entries move on to the 2nd round. The 10 teams then get notified and they have to submit an additional entry to be judges from the exact same brisket that made it to the top ten. Basically the team has to hold the same brisket for 2 hours after the first entry and make sure it doesn't dry out to be judged again. I judged the 2nd round, the finals, the 10 best briskets. I was really looking forward to it, as a judge you taste good and bad food but now I had the opportunity to judge the best. I will admit this, two of the entries were outstanding , 7 of them were good and one of them was doused with so much Worcestershire sauce that it made me cringe as I ate it. Overall it was a great experience and was glad I was a part of it.

Tuesday, May 26, 2009

Check in at the gab

Just testing out posting pics from my phone. A real nice touch by event organizers. The competitor entrance off the main road had a big sign directing you where to go. When you pulled up, the above facade was set up as a check in for the teams. When you walked in you gave your team name then they handed you a bag with your turn in boxes and some sponsors stuff in the bag. I wish all contests would implement this, the facade is not necessary ( would be really cool though) but a central location and getting the the turn in boxes as soon as you get there would be ideal


Competing at the GAB this past weekend was a blast. First off I would like to thank Andy and Kim Groneman for letting us use their gear and site to cook the Invitational. When we typically compete our setup is 2 ez up canopies , a few tables and a couple of WSM' s and whatever else I can squeeze in my van. In KC we had the luxury of cooking on a couple of pellet cookers and the use of a big ole toy hauler, we were spoiled rotten by them and competing will never be the same for us ever again!. Besides the awesome setup we were also in party central. I am not sure how they do it but besides setting up and cooking two contests in the same weekend they also manage to host a very large dinner get together with lots of great food, great folks and more beer and more adult beverages than I could count on both Fri and Saturday nights.Andy and Kim are very special people and I feel truly blessed to have friends like them. THANK YOU!

The GAB is a very large contest compared to the one's we do here on the East Coast . The competition was held at the Wyandotte County Park at Capitol Federal Park @ Sandstone in Bonner Springs, KS. It is a very family friendly event that hosts an Invitational Contest(44teams) , Open contest(163 teams) the Oklahama Joes World Brisket Open(87 teams) as well as Kids Que, an apps, wraps, wings contest, as well as contests for sauce, rubs, bastes, side dishes and deserts. The team sites are set in very large parking lot. The only downside to the location that I could see was the parking lot, it was very sloped and basically a a big hill . The teams seamed to overcome it with quite a bit of leveling of trailers and cookers. Like many other cooks I would prefer to compete in a grass field, with exception of a rainy contest weekend in which case blacktop is your friend.

I went in to this contest the intent of having fun cooking with my son. I wont lie, the competitor in me would of liked much better results. They call and give out ribbons and money to 20th place in each category. The only call we had was for 18th place in pork. With the caliber of teams that were there I will take it!. I have to admit it was great hearing our name called at all considering I was not happy with any of my entries (except chicken which as usual was my nemesis) I did not get another 13th in chicken but it place 39th, which of course is divisible by 13. Anywho I am not using it as an excuse, but with my recent Achilles tendon injury/surgery by the morning of turn in my ankle was so sore that I could barely stand up and was not really able to perform. I am very thankful that my teammate,co-pit master and son Steven saved my ass as usual and did an awesome job. I am really proud of him and fear the day when he leaves me and starts to cook on his own against me, watch out BBQ world!

Thursday, May 21, 2009

The GAB Kansas City Kansas

Today my son and I are flying to Kansas City. We are cooking "The GAB" which is short for the Great American BBQ. The event is comprised of two contests. Fri/Sat is the the Invitational(for which you had to won a contest in the previous year) and Sat/Sun is the open. I was fortunate enough to have won a contest last September in Westport CT so I am cooking the Invitational. Andy and Kim Groneman of Smoke On Wheels set me up with a site and cookers and I cant thank them enough. I am also judging the Oklahoma Joe's World Brisket Open Saturday.

Wednesday, May 20, 2009

KCBS garnish

(Photo from the pickled pig forums)

In a KCBS sanctioned BBQ contest we submit four white Styrofoam clam boxes. One one for each of the meats(chicken, ribs, pork, and brisket) The rules state that garnish under the meat in the box is optional. I am going to say that 99.9% of the teams do use garnish. I am sure some in the past have tried going sans garnish but I have never heard of anybody being successful with it. I was a garnish hater for quite some time until recently. When I first started competing the norm seemed to be to line the box with some green leaf lettuce and maybe a little curly parsley. Nowadays I am coming to find that more cooks are starting to present the entries with a bed of 100% curly parley otherwise known as a "putting green" I started using this method late last year and have notice my scores have gone up considerably. Paul Ostrom of the pickled pig forums even has a tutorial on the process. It is very time consuming but the end result does enhance the meat much more than lettuce. Judges are not supposed to judge the greens but who are we kidding? No judge that I know of has admitted it but the results dont lie. I wish I could do an experiment where I turn in the exact same brisket entry one with garnish one without and see how they do. I think the putting green does in fact make the meat stand out better. I have heard that once you have seen one putting green you have seen them all. I would love for all teams to eventually only use putting greens. I think it level the playing field. Another bizarre thing has overcome me with the process of creating the putting green...I actually in some sick and twisted way enjoy doing them! Even though it is a long process(at least the way i do it) of gathering the strands of parsley to make up the box I find it very relaxing and gives me time to sit and clear my head during a comp. I am thinking about starting a service where I set up a booth at a contest, teams drop off their boxes and then I would create the putting greens for them for a fee. I figure it this way, I can hang out for the weekend as I do now and actually walk away with money in my pocket for a change....

Tuesday, May 19, 2009

BBQ Competition Pitmaster Suspended After Failing Drug Test

Imagine opening up the sports section and reading that? Last week Gary of Pigtrip discussed whether or not competition BBQ is a sport. I have been involved in quite a few conversations with other cooks about this very topic . I don't have much to say on the topic other than my own opinion which is a big fat No! If BBQ were considered a sport then what next? Crocheting? To me watching a crocheting competition would have the same appeal as watching a BBQ comp...not much. If I wasn't cooking a contest or visiting a team that I knew at a contest I would never attend it, even if it was across the street from my own house. Maybe a first time spectator would be wowed after seeing all of the different types of cookers , after that then what? A couple of walks though the rows and its time to hit the road. That is after they have stopped at each site asking for food.....My opinions are based on the way comps are organized currently which is basically the same four meats and blind judging.

I do have a thought of what BBQ could be considered rather than a sport...Entertainment! Just some ideas that could make contests more entertaining:

1. Iron Chef: I have noticed contests are adding an additional category of Iron Chef. The only problem is the execution, cooks receive a few ingredient go back their site and once again out of the view of public for the most part. How about a central cooking area. The cooks are lined up next a row of weber kettles and a table. The secret ingredient is revealed. The clock starts now. The cook runs back to his site and grabs what he can and gets back to the central location, As they are prepping and cooking an MC does a play by play just like Alton Brown. The cooks then have to present the dish to a panels of judges. Maybe one of the judges gets picked out of the crowd.

2. Meat Carving/BBQ sculptures: Similar to a pumpkin carving challenge except the carving is out of a pork butt, ribs, brisket etc. Maybe another round where a sculpture would have to be made from ribs, chickens etc

3. Pork eating contest: I have seen rib eating contests which could still be an option. How about a pork eating contest where the contestants hands are tied behind their backs and a tray of pulled pork is put out in front of them.

4. Turn in box obstacle course: I have seen many a cook running to the judges tent with a turn in box at the last second trying to not get DQ'd and at the same time trying to not mess up the contents of their box. How about an event where an extreme obstacle course it setup and the contestant has to make it through and at the end the box is judged on how well it stayed together.

Monday, May 18, 2009

Contest Recap: Smoke In The Valley Green Lane PA

This past weekend the Green Lane Volunteer Fire Company held its first annual BBQ competition. The guys did a phenomenal job for a first year event. At least twice an hour throughout the entire weekend somebody was by asking the teams if they needed anything. Everything went real smoothe as if they have been doing this for years. If all is well next year I will be sure to enter this competition . George of Who Are Those Guys? BBQ team invited me to come down and hang out for the weekend. The question really shouldn't be "who are" they but rather "how great are they" and I don't just mean as competitors. I really wasn't much help to them as I am still on crutches and not very mobile but they didn't need any my help anyway. At the end of the weekend WATG? took the Reserve Grand Champion! Congrats guys, you really deserved it. Congrats to Lo n slow on the GC.

On Friday Night with help of a few teams we put together a crawfish boil. It was a blast and everybody seemed to love it. We ordered 40# of crawfish from a vendor down in Louisiana and they were overnited to the home of one of the competitors that lives nearby. Along with some red potatoes, sweet corn, andouille sausage, shrimp and scallops the crawfish came out great.

Sunday, May 17, 2009

Mmmmm bacon

Of all the books that have been coming out this spring I am gonna go out on a limb and proclaim this the best one........ just based upon the title!

Bacon: A Love Story

A Salty Survey of Everybody's Favorite Meat

Price: $17.99
On Sale: 5/12/2009
Formats: Hardcover | E-Book

Browse Inside Bacon: A Love Story
buy Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat
Book Description

It's salty, smoky, and sweet. It's experiencing a culinary renaissance. It can make almost any dish better. It's bacon, and it's the best meat ever. And now, here's the book that celebrates that deliciously sinful strip of cured pork belly.

In Bacon: A Love Story, popular bacon blogger Heather Lauer serves up a piping hot dish of fun and facts with this definitive love letter to what she calls meat candy. Heather explores the ins and outs of how bacon finds its way to your skillet and what to do with it when it gets there.

Bacon: A Love Story features:

  • Makin' Bacon: a tour of country-style bacon outfits and their time-honored methods and traditions. Hankering for some pepper, cinnamon, honey, jalapeño, or vanilla bourbon-flavored bacon? They've got it! There are also tips for making your own signature cure.
  • "Bacon Nation": profiles of bacon-loving chefs across the country who incorporate the meat into their menus in increasingly innovative ways.
  • There's Bacon in This?: Heather dishes out more than twenty delicious recipes for tons of bacon goodies like Bacon-Wrapped Tator Tots, BLT with caramelized bacon, Jalapeño-Bacon Pizza, and a few surprises like Bacon Bloody Marys and Bacon Brownies.
  • Bacon 411: an extensive resource section on all things bacon.

Written in a witty, engaging style and brimming with Lauer's infectious passion for the Best Meat Ever, Bacon: A Love Story is a must-read for anyone who loves bacon or is passionate about food.

Friday, May 15, 2009

Smoke in the Valley BBQ Contest Green Lane PA

I am heading out to Green Lane PA for the Smoke in the Valley BBQ contest. I am not competing only going down to hang out. We will be doing a crawfish boil this evening. In keeping with BCC chicken theme check out these ceramic chicken head that you can top off BCC with. I gotta get these. Purchase them here

Thursday, May 14, 2009

BCC: Where it all began

The biker chick beer can chicken really got me thinking yesterday. Beer Can Chicken was where my obsession with BBQ began. I was watching a TV segment that featured Steven Raichlen preparing a beer can chicken. I jotted the recipe down and as soon as the program ended I ran off to the supermarket and picked up all of the ingredients. Until that day I had no idea what the u-shaped baskets that came with my Weber kettle were for. Prepped the bird , lit the fire and for dinner that night we had what we thought at the time was the best damn chicken ever. Something else transpired that evening, I was hooked on BBQ ! Just like that, It all seemed to happen so fast. Went out and bought a couple if Raichlens books, joined his discussion forum and cooked like crazy for the next few months. A lot has changed since those days. Not that it is any excuse but for some strange reason ever since I got in to competition BBQ I just dont cook like that anymore. I do love being out on the BBQ circuit and all of the great friends that I have I met along the way but a small part of me would like to go back to being that inexperienced cook that was so thristy for new BBQ knowledge.

From my BBQ youth:

Basic Beer-Can Chicken

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beer_can_chicken.jpgOkay, here it is. The master recipe for the beer-can chicken, the showstopper that will dazzle your family and friends. If you’ve never made beer-can chicken before, start here, and once you’ve mastered the basic procedure, there’s no limit to its variations.

1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub
2 teaspoons vegetable oil

You’ll also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
Vertical chicken roaster (optional)

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.

If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.

Tuck the tips of the wings behind the chicken’s back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180�F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

Serves 2 to 4

All-Purpose Barbecue Rub

Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar. There isn’t a fish that swims, a bird that flies, or a beast that walks that wouldn’t benefit from a generous sprinkling of this multipurpose rub.

1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)

Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

Makes about 3/4 cup

Wednesday, May 13, 2009

Biker Chick

Brian Nevel of Huntingdon County Customs is a metal fabricator with products geared towards BBQ. From his custom grill grates to custom kegs cookers his creations are amazing. He really has outdone himself with his latest creation. Fabricated for a customer across the Pond in England it is a Beer can chicken holder with style. For more info on HCC click here

Tuesday, May 12, 2009

Survive summer BBQ season with these healthy diet tips??

Don't you just love how every year just before Memorial day these list's start popping up about "healthy BBQ". What's next a BBQ Diet recipe book? Pfffft

Summer BBQ
survival guide
Michele Thompson, MS

Summer is for baring skin and showing off that bikini body you’ve worked so hard to achieve. Don’t let the summer cookouts and holiday BBQs be the ruin of your hot body efforts. The following diet tips for summer BBQ season will help you stay slim, trim and proud to bare skin throughout the warm weather months.

Summer BBQ

Survive summer BBQ season with these healthy diet tips

Diet tip #1: Veg out

Instead of sitting down to a plate of high-calorie ribs as your first course, load up on salad and veggies before you hit the grilled meats. You’ll not only get a healthy, low-calorie dose of antioxidants, you’ll be less likely to overeat the higher calorie foods. Make eating your veggies convenient and grill them in aluminum foil alongside the other grilled goodies.

Diet tip #2: Hydrate, hydrate, hydrate

Drinking a large glass of water before eating a meal will slow you down and help reduce your caloric intake. It can also help you avoid dehydration, which can sap your energy and cause false-hunger signals.

Diet tip #3: Go skinless

Before eating, remove the skin from chicken and turkey. Additionally, choose skinless ground poultry meat for your burgers. Be sure to check the label and choose the poultry that is lowest in fat.

Diet tip #4: Watch your alcohol

Cold beers on a hot day go down fairly easily – but that doesn’t make them calorie- or carb-free. If you’re indulging in alcohol, it’s important to watch your carbs. To help reduce your alcohol intake, drink a glass of water in between each serving of alcohol. Also, to balance out the carbs, eat a few bites of protein for every beer or glass of wine you drink.

Diet tip #5: Don’t let the name “salad” fool you

Avoid potato and macaroni salads – they are loaded in saturated fats, carbs and starches – unless you know they are chockfull of chopped veggies and have been made with a low-fat dressing. Even still, don’t overindulge on the carb-heavy fare.

Diet tip #6: Use whole wheat buns

In addition to choosing whole wheat buns over white, eat your burger open-faced (one half of a bun) to even out your protein and carbohydrate ratio. You can also substitute pita bread for hot dog and burger buns.

Diet tip #7: Use your hand to determine portion control

Just because your plate is full doesn’t mean you need to eat it all. Use this guide to control your portion sizes:
  • Size of hand: Carbohydrates (complex carbohydrates like whole grain buns, pasta, brown rice, etc.)
  • Size of palm: Protein including chicken, fish, beef, turkey, egg whites, low fat cheeses, and tofu
  • Size of thumb: Fats and oils, nuts, avocado and olives

Diet tip #8: Think fish

Grilling is actually a low-fat way to prepare food, but only if you choose lower fat foods. Beef burgers, hot dogs and ribs, which are typical barbecue fare, are high in fat and calories. Fish, on the other hand, is high in heart-healthy omega-3s ("good for you" fats) and typically lower in calories. Try tuna steaks and salmon fillets – they hold up to grilling and are packed with lean protein.

Diet tip #9: Don’t deprive yourself

if you’re craving a cheeseburger, make a small meat patty and eat your burger open-faced with healthy sides like salad and grilled veggies.

Diet tip #10: Get moving

When you’re finished eating, get up and play! Stepping away from the picnic table will keep you from mindlessly munching and eating when you aren’t even hungry. A game of horseshoes, Frisbee or bocce ball will help you burn extra calories and give you a fun way to bond with your family and friends.

Monday, May 11, 2009

All Fire Up BBQ Pig Roast

Unfortunately I was not able to attend the Pig Roast that Kevin from All Fire Up BBQ hosted on Saturday. With my leg being in a cast I am unable to drive. Funny thing is I have a weekend house and 12 acres of land about 8 miles east of where Kevin's truck is. Due to other activities(family, bbq comps, snowmobiling and injuries) i rarely go to the house. In fact I haven been there since last June! The real estate slump is no help either. The house and land have been on the market for 2 years and not a single offer has come in. Here are some pics of the roast.

Thursday, May 7, 2009

Roadside Pig Roast Saturday May 9th Coxsackie NY

If you are in the Hudson Valley/Upstate NY area or passing through this Saturday then make sure you stop for some real BBQ when you hit exit 21B of the New York Thruway. Kevin of "All Fired Up Backyard BBQ" is a roadside BBQ vendor that is having a Pig Roast this weekend. Real pit BBQ food is available as well. Take exit 21B(Coxsackie) then take Rt 9W about 2 miles and look for a large white tent and a pig roast sign out front. Tell em Sledneck sent ya

His regular hours of operation:
Tues-Fri 11-6
Sat 11-6 (If he does not have a catering gig)


Pulled pork, Brisket,Tuscan smoked chicken breast sammie with spicy chipotles mayo,smoked chicken salad sammies,red beans and rice, pulled pork and brisket burritos, dogs and hand made burgers,ribs,whole and half chickens,pulled pork nachos,smoked baked beans,red potato salad,macoroni salad,cole slaw and daily specials that rotate.

For information regarding Backwoods Smokers, BBQ Guru's, Full Throttle Sauces and Rubs, Special Order BBQ Items and Catering contact Kevin at 518-488-1015 or email

Adam Perry Lang Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking

Chef, Author and owner of Daisy Mays BBQ Adam Perry Lang has a new book out.

Adam will sign copies of his new book at these free public events

Saturday, May 9
12:00 PM

Cooking Demonstration and Signing (Free Samples Provided)

Time Warner Center, 10 Columbus Circle, NYC

Sunday, May 31
2:00 PM

Adam returns to his native Long Island to discuss his passion for barbecue, favorite recipes, tips for backyard grilling, and more. Q & A and Signing to follow the talk

425 Jericho Turnpike, Syosset, Long Island (New York)

Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking

by Adam Pery Lang

Buy This Book: | | |

Adam Perry Lang trained with the world’s best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he’s on a mission to turn everyone into an expert.

In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.

Perry Lang begins by breaking down the fundamentals of barbecue—what tools you’ll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher’s case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey.

These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time—whether they’re impressing a group of friends with Perry Lang’s insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent “Get a Book” Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.

Wednesday, May 6, 2009

Pizza Nirvana

I had the pleasure of a rare trip out of my house and went to the Mecca of pizza Di Fara in Brooklyn yesterday. Its been a few years since I have had it and nothing has changed. It still amazing to watch the 70+ year old pizza maestro Dom DeMarco still making one pie at a time the same way he has for decades. Those fingers of steel when he takes the pies out of the oven with his bare hands is a sight to see. We got there about 1:30 and since it was a Tuesday I figured it couldn't be that busy, boy was I ever wrong! The place was packed. We ordered a pie to stay and 3 pies to go (1 square, 2 regular) About an hour later our in house pie was ready and it was worth the wait. Some are not a fan of the extra step Dom does with drizzling of the Olive Oil over the pie right before you he hands it over but I think it is what makes the pie so great along with the basil he snips over the pie as well. He told us the basil( which is grown in Israel) is better because they do not push the plants to grow and let them be. I will let the pictures do the rest of the talking Enjoy!