Saturday, December 11, 2010

Top 50 BBQ Blogs

Guess I better start updating more frequently before I get tossed from the list

Thursday, December 9, 2010

BBQ Cookbook gifts for the holidays


http://voices.washingtonpost.com/all-we-can-eat/books/smoke-signals-barbecue-books-g.html

Jim Shahin writes a column for the Washington Post called "Smoke Signals" His latest article he recommends a few BBQ cookbooks for gift ideas. Two out of the three i do have in my collection. They are the Kansas City BBQ Sociey Cookbook and Planet BBQ by Steven Raichlen. A bit overdue but I will eventually get around to full review , eventually.....:) KCBS Cookbook was probably my biggest disapointment. Lots of recipes by really great comp teams but it seemed to me it was trying to hard to be everything but bbq. Steve Raichlens Planet BBQ is a great read but many of the recipes have ingredients that are not local . I am a huge Raichlen fan (I can say that its where I origianlly got hooked into my BBQ obsession, without finding him who knows what I would done on all of those long BBQ weekends instead)it is my least favorite book he has ever released. That being said my recommendation would be Adams Perry Langs Serious BBQ. A great all around book for a beginner to advanced. Many great recipes .

Thursday, November 11, 2010

Pig versus dinosaur; let the BBQ games begin!





COHOES -- A big pig wearing sunglasses delivers a beatdown. 
The banner that has been up for a while along 787 in Cohoes spells it out: Pig Pit versus dinosaurs, bring it on.
The owner of Pig Pit has been selling barbecue in the Capital Region since 1992.
"So far so good for me and I think Dinosaur's opening is going to make people more aware of barbecue and I actually think my business is going to do better because they opened," said Dave Frazier, the owner of Pig Pit BBQ.
Frazier's barbecue business has been in Schenectady, on Colvin Avenue in Albany, and this is his second place in Cohoes.  He has loyal customers.
"And I was talking to a friend of mine and I told him I'd been to Capital Q's, PJ's, Rubbin' Butts, and he says well, you should stop over at the Pig Pit," said customer Jim Imbody of Schenectady.
In Troy, there were long lines as Dinosaur BBQ held its grand opening.  The restaurant has been getting a lot of press.

But the Pig Pit, with its Texas-style slowly smoked meats, plans to keep serving up.
"Hopefully they come try me.  That's the best I can ask.  Just come in and try my product," said Frazier.
Jim Imbody says he'll keep coming back, especially for the beef brisket.

Fans say when you get a taste for barbecue,  there is no use fighting it.
"You get a craving and it doesn't matter how far away it is," said Imbody.  "I live in Schenectady and here I am in Cohoes, so that tells it all."
Frazier says anything that makes people think about BBQ is going to help his business.

And this pig looks pretty tough to beat.
  
Dinosaur has four New York locations: Syracuse, Rochester, Harlem and now Troy.

Tuesday, November 9, 2010

Justin Timberlake: Owner of Southern Hospitality BBQ restaurant or not?

Is Justin Timberlake the owner of Southern Hospitality BBQ restaurant in NYC or not? When it first opened he was a partner with two other friends. In February of 2009 it was reported that he was  NOT  an owner of the joint : http://ny.eater.com/archives/2009/02/celeb_watch_justin_timberlake_distances_himself_from_southern_hospitality.php  
"Approximately three years ago, Justin and his close friends, Eytan Sugarman and Trace Ayala, discussed the idea of bringing Memphis-style BBQ and ribs to the New York City marketplace...But that's where the connection ends.Sugarman now operates and primarily owns the restaurant himself...they are not investors, owners or partners, nor do they have any knowledge of or involvement in the operations of the restaurant."


The other day an announcement was made that they are opening a second outpost and all of the sudden he owns its again. Is this just a case of a reporter not checking his facts?Was it released by SH publiscist to garner more attention with JT's name on it? 


Here is the article from the post the other day:
http://www.nypost.com/p/pagesix/southern_hospitality_to_open_second_RN0pZqtWjh3uECQYWsYTtM#ixzz14jLpcDgc


Justin Timberlake and restaurant partners Trace Ayala and Eytan Sugarman will open the second outpost of their Memphis-style barbecue joint, Southern Hospitality, at Ninth Avenue and 45th Street in Hell's Kitchen. The two-level eatery and lounge will be twice the size of the original on Second Avenue at 76th. Investors in the new location include MTV founding father Bob Pittman and OneRepublic lead singer Ryan Tedder. Online oenophile Gary Vaynerchuk will preside over the wine list.




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Friday, November 5, 2010

BBQ Toting Biker Charged



New Zealander Michael Wiles, has been fined for riding his motorcycle along Melbourne Australia's Eastern freeway while ensconced in a barbecue. A passing motorist snapped a photo of Wiles aboard his motorcycle looking through the grill of a barbecue he'd found abandoned on the side of the road.  Needing an outdoor grill at home, Wiles was reluctant to leave the barbecue behind and decided to figure out a way to transport it on his motorcycle. Not only was Wiles charged with careless driving after the aforementioned photo was published in the media, but it turns out the grill was a dud—perhaps the reason it was abandoned to begin with.
If you've ever travelled to a developing nation, you may have noticed all manner of things being carried on single track-vehicles—including families of four on 50 cc scooters—but the last time we checked Australia is considered by most to be a first world nation; certainly the court magistrate who handled Wiles' case thinks so. He was not impressed by the New Zealander's third world motorcycling argument and handed him a $800 AUD ($748 CAD) fine—enough to buy a premium quality outdoor grill. 
Afterwards Wiles was asked to shill for retail chain Barbecues Galore. He declined the offer.

Tuesday, October 26, 2010

Myron Mixon Cooks Up BBQ Book Dea


Myron Mixon Cooks Up BBQ Book Deal

BBQ expert and BBQ Pitmasters host Myron Mixon has inked a book deal with Ballantine Trade Paperbacks for Smokin’ with Myron Mixon.
The book will  “reveal his award winning recipes and secrets, along with sharing anecdotes and tales from the nationwide competitive BBQ circuit.” Ryan Doherty at Ballantine Trade Paperbacks acquired the book  in a preempt.  Michael Psaltisat The Cea negotiated the deal.
Here’s more about the BBQ Pitmasters host (pictured): “He serves as chief cook of Jack’s Old South Competition Bar-B-Que Team, which he started in 1996 as a way to promote his family’s Bar-B-Que sauce, which was made by his mother and father, Gaye and Jack Mixon. His team has won more than 180 grand championships resulting in over 1700 total trophies, 30 state championships.”

Thursday, October 21, 2010

National Chicken Council "I Love Chicken Contest" $5K to the winner


Who even knew  The National Chicken Council even existed??????   Enter here: http://chickenforthewin.com/enter.html


I Love Chicken Contest

Hey Chicken lovers! The love that our fans have shown for chicken has been truly overwhelming. It's been so great, in fact, that it has inspired us to host an "I Love Chicken" contest, giving you the chance to tell us and show us just how far you'd go for some chicken. Share your love for chicken with the rest of the world and win some cash while doing it. Enter the I Love Chicken video contest hosted by The National Chicken Council for your chance to win $5,000!

What is the contest all about?

We love chicken, and want to know if you do too! Simply show us your love for chicken in a creative video to be eligible for prizes. 
First, create your unique "I Love Chicken" video. Then fill out all necessary information and upload your video here. It's as easy as that. Then, tell everyone about your video so they can vote on it! The ten videos with the most votes will make it to the finals!

Thursday, September 23, 2010

9/25 Westport CT Blues View and BBQ


I am competing this weekend at the Westport CT Blues Views and BBQ contest.  The last 2 years, this contest was a full 2 day sanctioned BBQ contest.  The even organizer, Bob Lerose, decided to change things up a bit this year. This year it is a one day invitational grilling event. Me against 5 other teams. Its a winner takes all. The categories are chicken, ribs, chefs choice and iron chef.  Typically I hate doing chicken but in Westport I  look forward to it. Since my first competition back in March 2006 I have only 2 top 5's in a chicken category, a 1st and a 3rd. Both of these were done in Westport the last 2 events.  As far as ribs go I am hit or miss. With  the last two categories chefs choice and iron chef I have no idea.  I am bringing along some help  for that ;) Typically at regular BBQ contests these are extra categories of which I rarely participate in.  If you are in the Westport CT area on Saturday come on by and say hi. We will be in the parking lot behind the library located at 20 jesup rd. There will be cooking demos, a backyard bbq contest, a kids que, great music and more  http://www.bluesviewsbbq.com/index2.html

Saturday, September 18, 2010

Westport CT BBQ





Above, everyone enjoyed music and good food at last year’s Blues Views and BBQ. This year’s event will be held Sept. 24-26 in downtown Westport.- Contributed photo

By Mary Golota
Summer and smoke: Westport’s third annual down-home Blues, Views, & BBQ Festival once again celebrates the best of the blues and barbecue. The Festival takes place September 24 through the 26 at both the Levitt Pavilion for the Performing Arts and the grounds of the Westport Public Library.

This year Rick Browne, celebrity chef and host of PBS Barbecue America and author of a book of the same name, will speak at the Westport Library, demonstrate master griller recipes, and participate in the Festival’s Pro-Am Invitational “Throwdown” competition, in which amateur teams compete against the pros. Browne will also be signing books both days and mentoring the Kids Q competition to encourage budding chefs.

Sponsored by the Westport Downtown Merchants Association, the Festival will benefit its partners, the Levitt Pavilion, the Westport Library, the Westport Women’s Club Food Closet, Builders Beyond Borders, and other community charities.

All competitions will be judged by the Kansas City Barbecue Society, the country’s premier BBQ organization, according to Bob LeRose, president of the Merchants Association, founder of the Festival, and owner of BobbyQ’s Barbecue & Grill in Westport. He said that the Festival is a “big community event that has grown every year.”

LeRose said “this year, along with barbecue, we’ve opened up the fest to include anything that is smoked, grilled, wood-fired, or slow-cooked. We’re promoting barbecue and outdoor cooking styles to people of all ages who love to cook.”

Preceding the Pro-Am face-off, the Pro-Invitational grilling contest will feature “six top professional teams from the area (certified pit-masters) grilling, smoking, and barbecuing in a winner-take-all contest,” said LeRose. All adult competitions showcase ribs, chicken, or chef’s choice of meat.

In the Cookin’ for a Cause competition, teams of 2 to 4 local amateur participants prepare their favorite recipes. Participants bring their own grills or other equipment and ingredients, and are judged by the Kansas City Barbecue Society rules.

The Kids Q will feature competitive teams in the 8 to 11 and 12 to 15 age groups. Teams of two to four kids, supervised by an adult, will compete in cooking burgers, hot dogs, or chef’s choice recipes for trophies and prizes.

Friday night will kick start the Festival with a benefit concert starring the Blues Traveler band headlining at 8 p.m. in the Levitt Pavilion. The Steve Palmer Band will open the show for Blues Traveler.

In addition to Blues Traveler, 11 blues bands and rock performers, both local and national, will be playing all day Saturday and Sunday at the Pavilion. Suzanne Meeker, a member of the Board of Directors of the Connecticut Blues Society, said that the Festival has “a really good lineup and stronger national acts than last year.”

The Blues Society will have a tent at the Festival, selling t-shirts and CDs and also featuring Vorkan, an artist duo that paints as they listen to music. Meeker said that it will be “nice to have a chance to come to Fairfield County and talk to people here.” The Society is located in Hartford, and its mission is to “try to keep the blues alive in Connecticut,” said Meeker.

Crispin Cioe, Westport resident, saxophonist, and founder of the Uptown Horns, works as a studio and touring musician and has booked bands with LeRose since the Festival began.

The Uptown Horns, who have toured with the Rolling Stones and Elvis Costello, will stage a revue on Sunday at 4 p.m. starring blues guitarist Debbie Davies; Christine Ohlman, a singer who has performed with the Saturday Night Live band; and Joe Louis Walker, winner of the W.C. Handy award for blues album of the year. The band will play separately and together with the revue.

Other Sunday performers will be the SaRon Crenshaw Band based in New York; Dan Stevens who plays guitar, drums, cymbals and harmonica; Connecticut R&B guitarist George Baker; and Charlie Karp and The Namedroppers from Westport.

On Saturday, the lineup includes Manny and the Mojomatics, a Fairfield County band; Eran Troy Danner out of New Haven; Lil’ Ed and the Blues Imperials from Chicago; Black and White with Dave Howard from Boston; Bryan Lee and The Blues Power Band based in New Orleans; and Popa Chubby from upstate New York and internationally known.

Cioe said that the Festival aimed for “an eclectic mix of local, national, and international bands . . . with great musicians and acts that may be just a bit under the radar.”

In addition to the music and cooking competitions, family and kids’ activities will include seven inflatables, a mechanical bull, Fairfield’s School of Rock, Yankee Paintball Target Practice, face-painting, magicians and balloon artists, and movies at the library.

The food court will include Jamaican jerked meat, Whole Foods burgers and Portobello mushrooms, grilled pizza, kettle corn, Yumnuts, and Michele’s pies.

A three-day pass that includes the Blues Traveler concert is $60 per person; daily tickets are $10; and a two-day weekend pass is $15. On Saturday, the Festival is open from 11 a.m. to 7 p.m. and on Sunday, 11 a.m. to 6 p.m. All concerts will be in the Pavilion, and parking is available in the Imperial Avenue parking lot. More information can be found on
bluesviewsbbq.com.

Tickets can be purchased online at 
levittpavilion.com, by phone at 203-226-7600, and at the Pavilion gate. 

Thursday, September 9, 2010

The Bacon Burglar


Redhill house burglar steals bacon from fridge

CCTV imagePolice have issued a CCTV image of the bacon theft suspect
A man who broke into a house and stole bacon from the fridge before leaving a rasher on a door handle is being sought by police.
Surrey Police said the thief, who also took a telephone, broke into a house in Redhill early on Saturday while the occupants were asleep upstairs.
Det Con Julian Knowles said the victims were "at a loss" to understand why someone would take a packet of bacon.
Police have released a CCTV image of a man they want to trace after the theft.
'Potentially peckish'
Det Con Knowles said: "This is a very peculiar burglary as the suspect placed a rasher of bacon over a door handle before leaving the property.
"The victims are at a loss to understand why someone would break in to their house and steal a packet of bacon and we are equally stumped as to who this potentially peckish suspect is."
Appealing for information, he said the break-in happened between 0250 BST and 0340 BST.
There was no damage to the house and the stolen telephone was later recovered.
The suspect was described as white, with short dark hair and a moustache, wearing a dark T-shirt with a white motif, and dark trousers.


Friday, August 6, 2010

Long Island BBQ Contest this weekend 8/7-8/8


Home contest this weekend out on the island in Holtville(central long island) Come on down saturday from 2-4. We a re doing a peoples choice ribs contest, You get to sample ribs from all of the competition teams.I am cooking this weekend with Big Guns BBQ. Look for the camo banner you see above.. For info and directions http://www.bbqbrethrenbattle.com/

Saturday, July 31, 2010

Maximus Minimus


Cool truck that caught my eye on a TLC program. I do find it very humorous that  it was named   "best bbq" according to the video below. . Its braised pork smothered in bbq sauce. To bad he doesnt have a real smoker in the rig
http://www.maximus-minimus.com/index.htm

Monday, July 19, 2010

Troy Pig out TV spot

Local news video with Sean, I am in the back round slinging ribs

Friday, July 16, 2010

Troy Pig Out

This weekend I am off to compete at the Troy Pig Out. Troy is just outside Albany. I am cooking this weekend with Sean Keever as Big Guns BBQ.  My original plans were to take the summer off and do no competitions with the exception of New Holland Summerfest at the end of August. Sean came up with the plan to do a bunch of contests to raise money for the Warrior Transition Unit tailgate parties for the troops.  When he asked me to help out I couldnt say no. Wish us luck!

Thursday, July 15, 2010

DiFara Pizza to open in Las Vegas

The famous Difara pizza of Brooklyn is opening another location in Las Vegas. I know Vegas is a real popular destination but would it generate that much more income than a new DiFara in Manhattan possibly? I could see the overhead being higher in NY but considering the lines that form in Brooklyn the bottom line would still be good. Here is a  report from a trip I took out to Difara last year: Pizza Nirvana  I am definitely due for a return

Here is the report about the new joint Dom's son is opening in Vegas

Son of NYC pie master opens pizzeria in ... Vegas


New York City’s most famous pizzeria, Di Fara, is expanding. Unfortunately, not in New York.
Dominick DeMarco Jr., the 42-year-old son of legendary pie master Dominick DeMarco, is opening a chain of restaurants that takes its cue from his father’s pizza shop in Midwood, Brooklyn. But the first location of Dom DeMarco’s Pizzeria & Bar, scheduled to open before year’s end, will be in the Summerlin area of Las Vegas. (He’s also in talks to open a satellite outpost in a Vegas casino.)
Still, DeMarco, who has worked at his father’s pizzeria since he was 7 years old, says he is looking for a New York location — but it likely won’t open before proposed branches in Arizona, Texas and California.
Dominick DeMarco Jr., the 42-year-old son of legendary Dominick DeMarco, is opening a Las Vegas outpost of the famed Di Fara pizza shop.
CHAD RACHMAN
Dominick DeMarco Jr., the 42-year-old son of legendary Dominick DeMarco, is opening a Las Vegas outpost of the famed Di Fara pizza shop.

“I miss the way [Di Fara] used to be before all the hype occurred,” says DeMarco, who recalls cooking pasta dishes in Midwood before blog-fueled crowds of tourists descended on the shop, forcing it to focus solely on pies. “Now everyone wants to take photos. I remember when it was about the food.”
Di Fara, which opened in either 1963 or 1964 (depending on whom you talk to), is famous for its long waits and transcendental pizza made in a Baker’s Pride gas oven. And while DeMarco Sr. is reportedly the only family member allowed to touch the pies, his son says that’s not entirely true. “The other day I did 10 pies for somebody,” he says.
This isn’t the first time a DeMarco family member has struck out on his or her own. Sister Maggie and brother Mike opened the now-defunct DeMarco’s on West Houston Street in 1994.
At his new restaurant, Dominick DeMarco Jr. says he plans to use the same ingredients as his father. “We’re even going to try to replicate the New York water,” he says, noting he sent tap samples from Di Fara to a lab for analysis.
There will be key differences, however: The new pizzeria will feature a Wood Stone pizza oven (a gas-fired oven that mimics the style of wood), an expanded menu with salads and pastas, and a full bar.
And, of course, the master himself won’t be there.
“Possibly my father will be at the opening. I’m trying to get him down there [but] he doesn’t travel much,” says DeMarco, noting his dad is getting older. “He’s been saying he’s 74 for the last few years now.”


Wednesday, June 16, 2010

Cattlemans Steakhouse and Saloon Lindenhurst NY

New steakhouse in Lindenhurst NY. We went there for my sons 16th birthday. Located on Montauk highway right on the end of a canal. The western  decor was a bit tacky but we came for the steaks not the view. Me, my wife and the birthday boy went with the 32 oz. porterhouse. At $21.99 with two side its a bargain. The meat came perfectly cooked to order and the quality of the meat itself was one of the best I have ever had at a steakhouse. The standout on the side was the baked sweet potato with a cinnamon butter. My other son went with the chicken fingers which also came with a side. The kids meal was free with the purchase of an entree.When you food arrives they also bring out a basket of house made corn bread with a chipotle infused butter. The cornbread was decent. We were contemplating an appetizer but our waitress suggested that since we going for the 32 oz steak it would be to much food. An honest waitress not trying to bulk up the check, how about that? My only gripe is that the cornbread should of came out before the steaks, I do understand it takes a bit of time to cook a large steak but we were starving by the time the food came out ( they apologized for the wait and explained why)  I cant wait to go back!!!!!!
'
They have 3 eating challenges as well that you get free and a picture on the wall if you finish. 
88 oz ribeye with two sides in an hour (69.99 if you dont finish)
5 pound burger and 1 pound of fries in an hour  (49.99 if you dont finish)
One dozen ghost chile  chicken wings ( cant remember the price)

The do have slow smoked ribs and pulled pork on the menu as well

The website seems unfinished and does not have a menu


127 Montauk Hwy
LindenhurstNY 11757 -5954
 (631) 991-3543


Some info:


first CATTLEMEN'S Steakhouse opened in 2010 by Ted & Nick, a couple of Steak lovers that just couldn't help the opportunity to create a steakhouse the right way. The original concept for the Steakhouse was to provide patrons with a top quality, complete steak dinner at an affordable price, served in a warm, comfortable atmosphere with a friendly Western ambiance.

From the beginning, CATTLEMEN'S Steakhouse has built its reputation on providing a great steakhouse experience. Our Chef takes pride in serving carefully grilled CATTLEMEN steaks that are cooked to order over an open flame. At THE CATTLEMENS Steakhouse & SALOON , superior quality and friendly service is more than a tradition - it's our passion every day. When you step into CATTLEMENS Steakhouse, you're stepping into the authentic West. The West of loyalty, hospitality, and of course, real belly bustin' lip smackin' good food.

At the CATTLEMENS STEAKHOUSE & SALOON we work to capture the flavor and the fun of the West, with the highest quality food served with a big helping of Western hospitality. Our steaks are hand-cut, hand-seasoned and carefully prepared. Our burgers are thick and juicy, our salads freshly made, and no matter what you're in the mood for, we have the delicious, legendary Western fare to match your appetite and the genuine service to boot.

At the CATTLEMENS STEAKEHOUSE & SALOON We take great pride in serving the freshest, highest-quality food possible. Every day we start out fresh, making every one of our soups, salad dressings and sauces from scratch. We don't cut corners and we don't settle when it comes to authentic ingredients, like our USDA Choice steaks, our toasted hand-cut croutons or our homemade Bonnie and Clyde Banana nut pudding.

At THE CATTLEMENS STEAKEHOUSE & SALOON it's all about quality — and for us it's all about the food.

Cattlemen's Steakhouse Saloon-LIP SMACKIN' GOOD!!!! 

Thursday, June 10, 2010

Great American Food & Music Fest June 13 in NJ


This weekend  at the Meadowlands in NJ.  Read more about it below. 




What is the Great American Food & Music Fest?

The Great American Food and Music Festival is a celebration of great American food, chefs, musicians, and wine and beer makers – The festival presents a "Who's Who" of the most beloved eateries, many immortalized by food programs and travel guides. Several of America's most celebrated chefs are featured, topped by live music performances from American bands.

This years events will feature the 
Food Network's Paula Deen, The Neelys, Top Chef's Tom Colicchio, and star of Ace of Cakes, Duff Goldman.

The Food: The Best of the Best from around the country...





Some of the most acclaimed eateries in the country will be on-site to serve their specialties, including: Al's Beef (Chicago, IL), Anchor Bar (Buffalo, NY), Goldie's Churros (Los Angeles, CA), Hell's Kitchen(Minneapolis, MN), Jim's Steaks (Philadelphia, PA), Junior's Cheesecake (Brooklyn, NY) Boston Only,Louis' Lunch (New Haven, CT) NJ Only, Maine Diner (Wells, ME) Boston Only, Neely's BBQ (Memphis, TN), UNO Chicago Grill & Pizzeria (Chicago, IL), Southside Market & BBQ (Elgin, TX), Ted Drewes Frozen Custard (St. Louis, MO), Tony Luke's (Philly, PA), Turtle Alley (Gloucester, MA), All Star Sandwich Bar (Cambridge, MA), Tucson Tamales (Tucson, AZ) Boston Only, and Zoe's Cupcake Café, a nonprofit bakery benefitting teen mothers (Teaneck, NJ) NJ Only. 

It's the Best of American Food, and best of all you can enjoy it without getting on a plane.

For serious beer and wine lovers, the festival will include Tasting Areas in the Stadium Club that will boast an offering of the finest American wines and beers. Wine expert and New York Times best-selling author Gary Vaynerchuk, of 
Wine Library TV fame will also be on hand to share his knowledge with novices and connoisseurs alike.

And of course music from the likes of Buckwheat Zydeco, Southside Johnny & The Asbury Jukes, Texas singer/songwriter Bob Schneider and Season 6 
American Idol Finalist Melinda Doolittle.

Many people email us asking if Food is included in the admission price. Tickets entitle you to all the music/chef shows and demonstrations, however, food is available at an additional cost. We have 20 notable restaurants from around the country participating, and food items are available for $3-15, with most items in the $5-8 range. Alcohol and soft drinks will be sold throughout the venue, however, with a Grand Tasting ticket you will gain entrance to the Grand Tasting area where we will feature premium wines and beers with free 2oz pours. See our 
FAQ section for more answers to frequently asked questions.

Friday, June 4, 2010

The Claim: Rosemary Helps Reduce Toxins in Grilled Meat

By ANAHAD O'CONNOR




Cooking meat at high temperatures is known to create toxins called heterocyclic amines, 
which have been linked to some cancers. Marinating lowers the risk by preventing the formation of the toxins. But one ingredient that makes a big difference is rosemary. Studies show that adding it to ground beef and other types of muscle meat before grilling, frying, broiling or barbecuing significantly reduces heterocyclic amines.
In a study published in The Journal of Food Science in March, scientists tested extracts of rosemary on ground beef patties that were cooked at temperatures from 375 degrees to 400 degrees Fahrenheit. The extract was added to both sides of the meat before cooking. The higher the concentration, the greater the reduction in heterocyclic amines (in some cases by over 90 percent.
Scientists attribute this to specific antioxidants in rosemary: rosmarinic acid, carnosol and carnosic acid. Another study two years ago compared several marinades and found that the one that was most protective was a Caribbean mixture, which, they wrote, “contained considerable amounts” of the same three antioxidants.
If rosemary is not your thing, or you have an allergy, try marinades with garlic, onion and lemon juice. They have also been shown in studies to be effective (garlic and onion much more so than lemon juice).
THE BOTTOM LINE
Studies show that marinades with rosemary help eliminate some carcinogens in grilled meat.

Thursday, May 20, 2010

NY Times Review: Big Apple BBQ Glen Cove NY


Rustic Barbecue With a City Twist


Dave Sanders for The New York Times
DOWN HOME Big Apple BBQ, which opened in April, has Southern entrees and citified desserts. Left, the monster ribs.



THOUGH it has made strides in recent years, New York hardly qualifies as a barbecue Mecca on the order of, say, Kansas City or Memphis. Still, New York was the namesake chosen by the five co-owners of Big Apple BBQ, who include the executive chef, Roy Bruce, formerly of Rothmann’s Steakhouse in East Norwich. The rustic spot in Glen Cove opened in April in the quarters that were last home to Wild Harvest.
Dave Sanders for The New York Times
The monster ribs at Big Apple BBQ.
The restaurant has a split personality: half backwoods rusticity, half big-city good looks. The major components of the décor are left over from the previous occupants: an upside-down canoe over the bar, antler chandeliers, rough-hewn tables and chairs, a stone fireplace, wide-plank wood floors and a mounted moose head.
New York City is represented by sophisticated black and white photographs of the Chrysler Building, the Statue of Liberty and the Flatiron Building. Huge televisions are overhead, and the bar, though rustic, is backlighted with flashing colored lights.
Big Apple BBQ is child-friendly. There’s a children’s menu ($7.95 includes a choice of six entrees, a side dish, dessert and a beverage). The dining room is so loud your children won’t disturb anyone. And the décor will keep them amused: A toddler at the next table stared at the moose head through his whole meal.
Adults may not be as happy. The food is very uneven. One diner at our table was singing the praises of the ribs, while others were grousing about dry beef brisket and overcooked marinated skirt steak.
In general, the pork beat out the beef. The ribs, called monster ribs, were just that. The meat was tender to the point of falling off the bone. Pulled pork, though a bit stringy and dry, was also better than the beef selections.
The sandwiches got mixed reviews. I liked the devil dog, a giant Wagyu hot dog on a toasted bun, covered with chili and melted cheese. The juicy dog was even better on its own, once the toppings were scraped off. Avoid the barbecue meatloaf sandwich, which had a mushy texture and lots of filler.
Every meat entree comes with two sides, sandwiches with one. The best side dish was the large, crunchy onion rings. Other good selections included a refreshing cucumber-onion salad, creamy coleslaw and spicy shredded raw carrots.
Those choosing potato salad, macaroni and cheese, or French fries were disappointed. All were ordinary, especially the listless French fries; sweet potato fries were a better choice. Corn bread got mixed notices, with purists at our table complaining about its sweet cakelike texture, but I liked it. It was moist and studded with kernels of corn.
Appetizers were generally weak. The Caesar salad, while large, had a creamy rather than a classic dressing. The chopped salad with blue cheese dressing contained lots of iceberg lettuce and very little blue cheese.
Skip the onion soup, which contained chopped brisket and tasted like beef in thin gravy. The gumbo was a spirited, tasty brew with lots of andouille and chorizo but no discernible shrimp, which the menu mentioned as an ingredient.
Most of the food is down-home fare until dessert time. The sweets are brought in from Brooklyn and are strictly New York City-style, with offerings like an individual chocolate mousse cake, enrobed in chocolate, sitting on a plate drizzled with chocolate sauce. There was also a red velvet cake with cream cheese frosting and a citified strawberry shortcake with a base of white cake rather than the traditional biscuit. Though unexpected given the overall style of the food, the desserts were moist and appealing.
The menu at Big Apple BBQ can be a minefield. Though you might have a satisfying meal here with careful ordering, your dinner could easily be a dud.