BBQ Illuminati

Bobby Q's Beer & BBQ Event / Menu Update - CT Bites - Restaurants, Recipes, Food, Fairfield County, CT

2012-01-09T21:00:00.000-05:00

Bobby Q's Beer & BBQ Event / Menu Update - CT Bites - Restaurants, Recipes, Food, Fairfield County, CT:

Bobby Q's Beer & BBQ Event / Menu Update

CTBITES TEAM | JANUARY 8, 2012 |

We're excited for this weeks CTbites event at Bobby Q's and here's why you should be too.

Join Bobby Q's owner Bob Le Rose and special BBQ guests and brewers for an unforgettable night of craft brews and BBQ on January 12 from 7 to 9 p.m. This event is priced at$60 per person which includes a BBQ demo with special guests, dinner paired with craft beer as well as dessert from Cocoa Michelle.

Award-winning BBQ pitmasters Steve Z of R2BQ and Dave Conti of Red Planet BBQ and top microbrewers will make an appearance for the demo. Bobby and his crew will pair their signature BBQ dishes including pulled pork, burnt ends, ribs, brisket and chicken, and a variety of sides with a selection of craft brews.

Space is limited and is 21 and over only, and reservations are first come, first served.

'via Blog this'

2011-11-04T13:02:00.001-04:00

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Going hog wild for LI ribs
Originally published: November 1, 2011 5:14 PM
Updated: November 1, 2011 5:16 PM
By PETER M. GIANOTTI, ERICA MARCUS AND JOAN REMINICK. peter.gianotti@newsday.com,, erica.marcus@newsday.com,, joan.reminick@newsday.com

Photo credit: Donna Alberico, 2009 | Allison, Ryan, Brianna and Peter Callahan eating at Smokin' Al's, a barbecue restaurant on Merrick Road in Massapequa Park.
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Going hog wild for LI ribs
Give us ribs. Meaty, smoky, tender pork ribs. Make them with a dry rub or slather them with secret sauce. Then throw down some extra napkins and go away. It's not a pretty sight to see us drenched in BBQ drippings. But we don't care.
We love the kind of magic that happens when meat meets wood smoke.
"It's all about the balance of the seasoning, the tenderness of a good piece of properly smoked meat," said Al Horowitz, owner of two Smokin' Al's Famous BBQ Joints, in Bay Shore and Massapequa Park.
But all pigs are not created equal, Horowitz said. Fat content can vary from one rack to the next. So, to keep those ribs reliable, Horowitz has racks checked for tenderness and moistness by gloved crew members, who open and touch them straight out of the smoker.
Who needs knives and forks? "People just like to eat with their hands," said Dan Monteforte, pitmaster at Swingbellys Beachside BBQ in Long Beach. "There's something soulful about that."
Here are some favorite places to hunker down with a rack:

DIXIE'S SMOKEHOUSE TEXAS B.B.Q. & ROTISSERIE
12 Indian Head Rd., Kings Park
631-292-2520, dixiessmokehouse.com
PRIME After being dry-rubbed and slow-smoked, the meaty baby back ribs come out tender and smoke-imbued. Get them unadorned or judiciously glazed with a piquant barbecue sauce. Half rack baby backs: $13.99; full rack, $21.99.
PLUS Slider sampler (burger, brisket, crabcake), St. Louis racks, behemoth beef ribs, juicy smoky brisket, fine pulled pork sandwich, succulent rotisserie chicken.

LILY FLANAGAN'S
528 Main St., Islip
631-581-1550, lilyflanagansbar.com.
PRIME Barbecue champ Willie B (aka Will Breakstone) parks his mobile smoker in the rear lot of this multipurpose spot (where he also heads up the kitchen). Lunch is the time to go, since the place becomes a noisy bar at night. Beneath their spice crust, Breakstone's baby backs harbor tender pink meat that pulls (rather than falls) off the bone, a sign of proper smoking. Quarter rack, $7.95, half rack, $13.95; full rack, $22.
PLUS From the outdoor smoker, you can also get pulled pork and corned beef. On Sundays, Breakstone grills burgers and hot dogs and offers barbecue specials.

MARA'S HOMEMADE
234 Jericho Tpke. (Muttontown Plaza), Syosset
516-682-9200, marashomemade.com
PRIME Tender and generous baby back ribs are in the "Arkansas barbecue" category, where Texas and Memphis meet. Plenty of rub, plenty of smoke, plenty of flavor. The Arkansas sauce is tangier; the Texas, sweeter. Half rack, $17; full rack, $25.
PLUS St. Louis-style ribs, smoked brisket, pulled pork, and for lovers of New Orleans, a crayfish boil. On the side: fried green tomatoes, collard greens, cheese grits, no-mayo coleslaw, jalapeño cornbread. And try those chargrilled oysters.

RUB BBQ
2367 Hempstead Tpke., East Meadow
516-731-4227, rubbbq.net
PRIME There are two varieties of baby backs on the menu at RUB, offshoot of the pioneering Manhattan barbecue joint. The regular, smoked over hickory for six hours, are on the austere side, toothsome and tasting of pork, smoke and little else. The 12-hour ribs get a slathering of apricot-mustard sauce and an additional six hours, which makes them sweeter and "fallin'-off-the-bone" tender. Half rack, $14.50; full rack (only option for 12-hour), $25.95.
PLUS Don't pass up the burnt ends, which are brisket deckles that have been smoked into sweet, charred oblivion. "The Baron" platter ($48.25; enough for 3 to 4) is a good introduction to the other smoked meats on the menu. RUB's aggressively seared burgers have a cult following.

SMOKIN' AL'S FAMOUS BBQ JOINT
19 W. Main St., Bay Shore, 631-206-3000;
4847 Merrick Rd., Massapequa Park, 516-799-4700
smokinals.com
PRIME Amply rubbed and smoked, the moist baby back ribs can be finished with barbecue sauces, from the original to "sweet talkin'" and "Rattlesnake." Also served dry-rubbed only on request. Half rack, $15.99; full rack, $22.99.
PLUS "Monster beef bones," or big beef short ribs; "burnt endz," crusty and chopped; Carolina pulled pork sandwich with coleslaw; pulled chicken; marinated and chopped beef brisket; and "the works," a combo of brisket, pulled pork, smoked chicken, smoked sausage, melted cheese and fried onions on a po'boy roll.

SWINGBELLY'S BEACHSIDE BBQ
909 W. Beech St., Long Beach
516-431-3464, swingbellysbbq.com
PRIME At this BBQ powerhouse, baby backs are slow-smoked five to seven hours. They're finely smoke-imbued and spice-pebbled. A wide variety of sauces (from sweet to Carolina vinegar BBQ) are fine, but beside the point. Baby back, half rack, $14.99, full rack, $24.99.
PLUS Rib tips, St. Louis ribs, "monster" chicken wings, fried pickle chips, smoked half chicken, Cubano sandwich made with smoked pork and brisket.

TENNESSEE JED'S
3357 Merrick Rd., Wantagh
516-308-3355, barbeque.li.
PRIME Pit master Francisco Gonzalez dry-rubs baby back ribs before smoking them about five hours with hickory and applewood. He adds another step, as well: The ribs are given a brief turn on the grill, to be lightly glazed with sauce or not. Half rack, $14, full rack, $21
PLUS A first-rate Maryland crabcake, rousing red Texas chili, smoky pulled pork sandwich, Texas beef ribs, St. Louis ribs and well-burnished chicken.

TOWNLINE BBQ
3593 Montauk Hwy., Sagaponack
631-537-2271; townlinebbq.com
PRIME Savory, meaty, dry-rubbed baby back ribs, under the Texas heading. Half-rack, $12.50; full rack, $25.
PLUS First-class pulled pork and beef short ribs, Texas chili, California vegetarian chili.
This restaurant is jammed in summer, so stopping by during the off-season is like getting an extra dessert.

WHAT'S IN A RIB?
Baby backs, spareribs and St. Louis-style ribs are all cut from the rib cage of a pig. The ribs are long bones that originate at the backbone (spine) and then curve around the abdomen, hugging the belly. Butchers cut rib cages into sections, or racks, and the names of those sections refer to which segment of the rib cage they come from.
1. Baby back ribs (or just plain back ribs) are the portion of the ribs closest to the backbone. They are usually cut 3 to 6 inches long, are meaty, not too fatty and command the highest price, the Cadillac of ribs, if you will.
2. Spareribs are what's left once the baby backs are cut off. Because these are the ribs that hug the belly -- the bacon -- they are very fatty and full of flavor, a favorite of rib lovers who want to get down and dirty. A rack of spareribs is not so neat as a rack of baby backs, with flaps of meat hanging off the ends. The ribs you find in a Chinese restaurant, which are roasted, not barbecued, are usually cut from the spareribs. In general, a flatter rib is more likely to be a spare than a baby back.

Blues, Views, and BBQ Westport , CT

2011-09-20T09:25:00.001-04:00

This weekend is the blues, views, and BBQ in Westport CT. On Sunday 9/25. Dave from red planet and yours truly will be doing cooking demos starting at 12:30 pm.

2011-09-19T12:30:00.001-04:00

Lady GaGa to wear ribs to VMA's

2011-07-28T21:58:00.005-04:00

LADY GAGA'S
VMA PROPOSAL

Posted on Jul 26, 2011 1:04 PM by Meagan Morris
Leave a Comment

A company wants Lady Gaga to wear meat to the MTV VMAs again this year -- for a good cause, of course.

Lady Gaga made headlines in 2010 when she showed up to the MTV Video Music Awards wearing a meat dress. The dress served a purpose: Mother Monster wanted to show that we’re all the same on the inside, essentially we were "born this way."

Will lightning strike twice? One company certainly hopes so. PigoftheMonth.com put in a bid for Lady Gaga to wear their one-of-a-kind couture BBQ rib dress to this year’s VMAs.

"The sexy couture piece is made up of bones from their mouth watering Gourmet BBQ ribs and is a vision that the company cannot wait to reveal and refer to as 'Breathtaking Bone Art,'" PigoftheMonth.com told SheKnows in a statement.

"The company has teamed up with a well-known fashion designer whose designs have graced the runways of NY, London and Paris for the creative design not to be revealed until the VMAs if Lady Gaga does accept," they added.

Oh boy.

The campaign to get Gaga in their bones is the first push of the company’s "Bones for Hunger" marketing campaign. The program puts cash in the hands of starving artists for every rack of ribs ordered, eaten and mailed back to the company.

Mail bones after you eat the meat off them? Seems kind of morbid, even if it’s for a good cause. Can you imagine explaining to the postman why you’re mailing bones?

"The dress is expected to launch a spectrum of look alike trends after it has been debuted and will also be auctioned off following the debut to also benefit charity," PigoftheMonth.com added.

This has to be a joke, right? Nope!

"This is the opportunity for the dress to be viewed by millions of people at once. The amount of time and detail that has been placed into this couture piece has really been worth it and it is absolutely breathtaking. It was custom made to fit Lady Gaga’s unique style," PigoftheMonth.com marketing director Janice Bing told SheKnows.

"Our new marketing campaign is unique and original and those are the qualities that Lady Gaga continuously portrays. We definitely want her associated with the project."

Will Gaga accept? Stay tuned. In the meantime, we’re expecting PETA to respond in 3... 2... 1...

R2-BQ UDS

2011-05-18T14:33:00.002-04:00

The Official Star Wars Blog » Ugly Drum Smoker R2-BQ

Ugly Drum Smoker R2-BQ

May 13, 2011

BBQ Chicken Competition-Style Recipe

2011-04-23T17:34:00.000-04:00

Pulled Pork Parfait

2011-04-07T19:35:00.002-04:00

Courtey of Darren Rovell (who is a great follow on Twitter if you enjoy pictures of baseball stadium food) comes this: the Pulled Pork Parfait, as seen in Milwaukee’s Miller Park.

Look at it.

So: amazing or gross? Or amazingly gross? I say: grossly amazing.

R2-BQ Jacked Up BBQ Cooking class

2011-02-03T17:41:00.002-05:00

Any body getting tired of BBQ Cabin fever? I know I am!

R2-BQ and Jacked Up BBQ have teamed up to do a 1 day competition bbq class in NJ April 2,2011. If you are interested in the class or know somebody that is please pass this on. All of the details & sign up and forms can be found here: http://bbqacademy.blogspot.com/

Shake off some rust, come out for a great day of BBQ and help a great cause.Part of the proceeds from the class will be donated to Oceans of Love for children with cancer. For more information: http://www.ocean-of-love.org/

Dr. BBQ can calm a 'fever' with Super Bowl recipes - Pittsburgh Tribune-Review

2011-02-02T08:27:00.000-05:00

Dr. BBQ can calm a 'fever' with Super Bowl recipes - Pittsburgh Tribune-Review

Dr. BBQ can calm a 'fever' with Super Bowl recipes

By Candy Williams, FOR THE PITTSBURGH TRIBUNE-REVIEW
Tuesday, February 1, 2011

Bigelow Grille chef heads to Dallas for fundraiser

Photos

click to enlarge

Ray Lampe
Submitted

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Mac and Cheese Soup
'The NFL Gameday Cookbook'

click to enlarge

Doenee's Nutella Bars
'The NFL Gameday Cookbook'

click to enlarge

Fish Tacos
'The NFL Gameday Cookbook'

Ray Lampe, Dr. BBQ

What: Appearances and cooking demos by the author of "The NFL Gameday Cookbook"

When and where:

• Noon-2 p.m. Friday, Giant Eagle, Mt. Royal Blvd., Shaler

• 4-6 p.m., Market District, Robinson

Cost: Free

Details:www.marketdistrict.com

For a city with a serious case of Super Bowl fever, the doctor is in -- and he's making a house call.

Ray Lampe -- affectionately known as Dr. BBQ -- has the prescription for Steelers fans who will be hosting get-togethers this weekend for the big game. What better way to "feed a fever" than with enough snacks and beverages to make it through four quarters of football and a post-game victory celebration.

He'll be offering some last-minute tips for serving winning crowd-pleasing party foods in two local appearances this weekend.

Lampe's cookbook, "The NFL Gameday Cookbook: 150 Recipes to Feed the Hungriest Football Fan from Preseason to the Super Bowl" (Chronicle Books, $24.95), outlines recipes for barbecued beef brisket, chicken, pulled pork, rack of lamb -- and even barbecued bologna, which he says is a delicacy in the South.

A Chicago native, he can empathize with Pittsburgh football fans who brave the most inclement weather to cheer on their team and become "weekend tailgate warriors" in stadium parking lots such as Heinz Field.

"I tailgated at Soldier Field for years. I understand," he says.

For those fans who opt to celebrate in front of the TV with kitchen-cooked treats, Dr. BBQ includes recipes for a variety of salsas, entrees and desserts. He suggests preparing foods ahead of time. When guests first arrive, offer dips with veggies or crackers and maybe some cookies or other sweet treats. While they munch and watch the pre-game show, the cook can work on getting the real food ready.

"One of my favorite recipes in my book is for Mac and Cheese Soup," he says.

His salsa selections range from a sweet citrus salsa that utilizes the supremes -- the tender flesh between the membrane -- of an orange and a lime, to his Screaming Yellow Salsa -- heavy on the bell peppers, garlic and habanero chile -- and Sweet Sticky Barbecue Salsa, which adds honey and lime to plum tomatoes, barbecue sauce and three kinds of hot peppers for a spicy kick.

"Homemade salsas are so much better than the stuff you buy in a jar," Lampe says. "And you can make them ahead and take them out when it's time."

The chef and author credits his grandmother for his early interest in cooking. For barbecue, it was his good friend, Bruce, he says, who signed them up for his first rib-cooking contest in downtown Chicago.

Lampe spent 25 years in the family trucking business until he decided to leave the Windy City for warmer weather to pursue his cooking career.

"It didn't go well the first couple of years," he says, "but it's pretty fun to be me these days."

In addition to four other cookbooks, Dr. BBQ has appeared on the Food Network, where he was a judge on the series "Tailgate Warriors with Guy Fieri" and was featured on the show "Best Thing I Have Ever Ate." His TV and radio appearances include "The Howard Stern Show" and NASCAR Sirius Radio.

Mac and Cheese Soup

This is a hearty and tasty soup that will be a favorite on those cold game days. This recipe is from "The NFL Gameday Cookbook."

10 slices thick-cut bacon
Vegetable oil
1 medium-size onion, finely chopped
2 cloves garlic, crushed
1/4 cup flour
1 can (14 ounces) vegetable broth
3 cups whole milk
1 tablespoon premium chile powder
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
4 cups (1 pound) shredded sharp cheddar cheese
1 1/2 cups dried elbow macaroni, cooked
Chopped fresh parsley, for garnish

Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to paper towels to drain.

Add a little oil to the pan if needed, then add the onion. Cook the onion for 5 minutes, stirring occasionally. Add the garlic and continue cooking until the onion is soft and lightly browned, for about 5 minutes more. Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often. Add the milk, chile powder, pepper and mustard.

Return the soup to a simmer, stirring occasionally. Cook for 3 minutes. Add the cheese and bacon and continue cooking and stirring until well blended, for about 4 minutes. Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley.

Makes 8 servings

Doenee's Nutella Bars

"Doenee is my sister," Lampe says. "Her real name is Denise, but when we were very young, I couldn't say Denise, so I mumbled Doenee when I called her, and the name stuck. This is her recipe, and they're great game-day food."

This recipe is from "The NFL Gameday Cookbook."

Shortening to grease pan
1 cup light corn syrup
1 cup sugar
1 cup Nutella (chocolate-hazelnut spread)
6 cups crisp rice cereal
Lightly grease a 9- by 13-inch pan.

In a Dutch oven over medium heat, cook the corn syrup, sugar and Nutella, stirring often until the sugar is melted. Remove from the heat and add the cereal. Toss well, coating all of the cereal. Transfer the mixture to the pan and push down to form an even layer in the pan.

Let cool for 30 minutes and cut into bars.

Makes 20 bars.

Fish Tacos with Citrus Salsa

This recipe is from "The NFL Gameday Cookbook."

1/4 cup flour
1 tablespoon premium chile powder
1 teaspoon seasoned salt
1 teaspoon freshly ground black pepper
1 pound catfish fillets, patted dry with a paper towel (or substitute sole, grouper, tilapia or monkfish)
2 tablespoons vegetable oil
2 tablespoons butter
8 6-inch flour or corn tortillas
Citrus Salsa (see recipe)

In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.

Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.

Divide the fish evenly among the tortillas and top with the Citrus Salsa.

Makes 8 tacos

Citrus Salsa

Using the fruit supremes in this salsa leaves a little texture to the fruit while getting rid of the pith and skin. To make the supremes, cut just the top and bottom off of the fruit, then stand it on one end and cut down the sides, removing the skin to reveal the fruit. All the skin and white pith should be removed. Now, cut the segments out in between the membrane and pull out the tender wedge of flesh known as the supreme.

3 large Roma tomatoes, seeded and diced
1/2 cup finely chopped red onion
Supremes of 1 orange, chopped
Supremes of 1 large lime, chopped
3 green onions, white and green parts sliced
1 jalapeño, finely chopped (remove the seeds if you don't want it spicy)
2 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving.

Makes about 2 cups.

Restaurant Owner Promises to Burn Bills If Jets Win

2011-01-22T18:12:00.001-05:00

Restaurant Owner Promises to Burn Bills If Jets Win

B

When it comes to the Jets and winning this year's Super Bowl, "Smokin" Al Horowitz is putting his money where his mouth is.

"If the Jets win, the barbeque is on us," said the owner of two popular rib joints in Bay Shore and Massapequa Park.

"We will refund all your money."

It's a simple bet: cater your football party with Smokin Al's and if the Jets win the Lombardi trophy in Dallas, the eats are free.

It's a bet Mike Betz, a Jets fan and carpenter from Seaford, was more than willing to take.

"The way the Jets are rolling, he could be in for an expensive Sunday," chuckled Betz, who has ordered $200 worth of ribs and side dishes for a crowd of 20 friends who will watch this Sunday's Jets-Steelers showdown.

"Free food! I mean, who could go wrong?" added Betz.

Smokin Al's expects to cater several hundred football parties over the next few weeks and hopes this "bet" will boost orders. The restaurant has set a five hundred dollar limit for any catering pay-off; still, two more Jets victories could prove costly.

In fact, Horowitz lost thousands after makiing a similar bet on the Giants three years ago. Big Blue, of course, went on to beat New England for the NFL championship.

"What do I get out of it? said Horowitz. "My customers could come to associate Smokin Al's with one of the greatest times- winning the Super Bowl championship."

Jets fans are praying it comes to pass.

"I think this is the year," said Betz, who will also celebrate his daughter's first birthday on Sunday. And, as he strapped on his vintage, leather Jets helmet, the Jets season ticket holder vowed to cater with Smokin Al's again if the Jets get past the Steelers.

BBQ 2011

2011-01-01T14:08:00.003-05:00

Happy New Year! Resolutions? I started a few of them about a month or so ago to get a jump start . Gonna add a few I suppose. One of them is deciding what I am doing with this blog. Looking back at 2010 other than relaying some random BBQ news I really didn't produce any quality blogs. Even when I had something to write about I would start a draft and never finish them. Then i would decide it was to late. I have been spending much less time on BBQ forums as of late. Nothing personal to many of my friends out there on them. Just a little bit sick and tired of forum politics as well as friendships that seem to take a backseat to the forums themselves. For most of last year I was contemplating getting out of competition BBQ. Then comes September and I win a little contest and I get bit by the bug, again....

Happy Holidays to all!

2010-12-24T09:52:00.001-05:00

Top 50 BBQ Blogs

2010-12-11T21:35:00.000-05:00

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

Guide to Culinary Schools

Top 50 BBQ Blogs

BBQ Cookbook gifts for the holidays

2010-12-09T11:55:00.009-05:00

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 .

Pig versus dinosaur; let the BBQ games begin!

2010-11-11T10:56:00.001-05:00

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.

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

2010-11-09T10:55:00.003-05:00

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.

\

BBQ Toting Biker Charged

2010-11-05T22:45:00.002-04:00

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.

Myron Mixon Cooks Up BBQ Book Dea

2010-10-26T15:11:00.001-04:00

Myron Mixon Cooks Up BBQ Book Deal

By Jason Boog on October 26, 2010 11:48 AM

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.”

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

2010-10-21T14:57:00.004-04:00

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

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!

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!

9/25 Westport CT Blues View and BBQ

2010-09-23T09:19:00.002-04:00

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

Westport CT BBQ

2010-09-18T10:22:00.001-04:00

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

View and purchase photos

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 onbluesviewsbbq.com.

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

The Bacon Burglar

2010-09-09T08:00:00.001-04:00

Redhill house burglar steals bacon from fridge

Police 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.

Saturday night mass Battle of the BBQ Brethren 4

2010-08-09T08:49:00.000-04:00

Reverend Willie B of the Church of the drinking day saints

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

2010-08-06T11:26:00.001-04:00

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/

Maximus Minimus

2010-07-31T21:06:00.000-04:00

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

.

Troy Pig out TV spot

2010-07-19T07:54:00.002-04:00

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

Troy Pig Out

2010-07-16T10:13:00.002-04:00

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!

DiFara Pizza to open in Las Vegas

2010-07-15T08:58:00.001-04:00

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.

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.”

Pulled pork eggos

2010-07-11T07:09:00.002-04:00

Cattlemans Steakhouse and Saloon Lindenhurst NY

2010-06-16T17:36:00.004-04:00

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

http://cattlemenssteak.com/

127 Montauk Hwy
Lindenhurst, NY 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!!!!

Great American Food & Music Fest June 13 in NJ

2010-06-10T16:06:00.006-04:00

http://www.thegreatamericanfoodandmusicfest.com/index.html http://www.thegreatamericanfoodandmusicfest.com/index.html

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.

The Claim: Rosemary Helps Reduce Toxins in Grilled Meat

2010-06-04T21:36:00.002-04:00

By ANAHAD O'CONNOR

Published: May 27, 2010

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.

NY Times Review: Big Apple BBQ Glen Cove NY

2010-05-20T09:36:00.001-04:00

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.

By JOANNE STARKEY

Published: May 13, 2010

REPRINTS

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.

Quick Bite | Rockville Centre: Want Cheese With That? (May 16, 2010)
Times Topic: Long Island Dining

Enlarge This Image

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.

Recipes from the new KCBS cookbook

2010-05-11T01:43:00.001-04:00

KCBSrecipessheet-1

KCBS COOKBOOK

2010-05-09T06:00:00.002-04:00

Book release: Steak - One Man’s Search for the World’s Tastiest Piece of Beef

2010-05-07T06:00:00.002-04:00

A new book by author Mark Schatztker all about one of all time favorites, steak!

A popular travel writer and humorist’s global adventures searching for the perfect steak and investigating the remarkable (and often bizarre) subcultures of its passionate aficionados.

STEAK:

One Man’s Search for the World’s Tastiest Piece of Beef

______________________________________________________________________

According to Mark Schatzker’s no other meat “merits its own class structure. There is no such place as a lamb house or pork house, but even a small town may have a steak house.” In his new book STEAK : One Man’s Search for the World’s Tastiest Piece (Viking; ISBN: 9780670021819; $25.95; On-Sale May 3, 2010), he explores the almost lunatic lengths steak lovers will go to find – or raise – the perfect cut of beef, as well as debating corn-fed vs. grass-fed cattle, the best cuts of meat, and the best way to cook a steak.

Due out just in time for grilling season and father’s day, STEAK is a mouth-watering adventure of the culinary variety, combining everything from the science of flavor to the history of steak sauce in American cuisine. The book also includes a guide on “How to cook a steak in 15 easy steps” and includes a website, www.steakthebook.com , for a list of where or how to buy some of the steaks described in this book. It will delight steak lovers everywhere.

Led by his tongue, Schatzker’s investigation takes him to Texas, where he witnesses a meat judging contest at Texas Tech University and makes a pilgrimage to the Big Texan Steakhouse, home of the “Texas King,” a 72-ounce piece of meat that beckons diners to finish it in its entirety in one hour. In France, he visits the famous cave paintings at Lascaux to witness the majestic but extinct Auroch, a type of huge wild cattle. In Scotland, he discovers that what gets sold in the US as Certified Angus Beef may not even come from Angus cows; in Italy, he tastes the much-praised Chianna at the largest steak festival in the world; and in Japan he learns of a rare brand of beef more exalted even than the fabled Kobe beef. Still craving perfection, Schatzker returns home and raises his own heifer, fattening her on apples, acorns and carrots, then grapples with ambivalence when it comes time to visit the abattoir. But it’s in Idaho where he indulges in the book’s last meal, a rib-eye prepared on an outdoor grill by a cowboy that outshines any of the other steaks he’s eaten.

About the author

Mark Schatzker is a freelance magazine writer and frequent contributor to Condé Nast Traveler and a humor columnist for the Globe and Mail newspaper. He has been nominated for a James Beard journalism award and has received numerous magazine awards. He is best known for his Condé Nast Traveler story and widly popular blog that took him around the world in 80 days without ever taking a plane. (Not as easy as you’d think.) Steak has been a longtime obsession in Schatzker’s writing and a couple of years ago, after suffering one too many bland and over-priced strip loins, he decided that he’d finally had enough. Where, he wondered, can a person find a decent steak? Thus began another world odyssey, the culmination of which is, STEAK.

Please Visit www.penguin.com for more information

STEAK: One Man’s Search for the World’s Tastiest Piece of Beef

Viking; ISBN: 9780670021819

$25.95; On-Sale May 3, 2010

New book by Adam Perry Lang BBQ 25:The World's Most Flavorful Recipes-Now Made Foolproof

2010-05-06T04:47:00.002-04:00

I haven't even finished reading and trying recipes from Adam's last book and he releases a new one! I will be reviewing it in the near future. Here is the link to get the book at Amazon

BBQ 25: The World’s Most Flavorful Recipes

– Now Made Foolproof

By Adam Perry Lang

Grilling master, barbecue chef and best-selling author Adam Perry Lang has spent his career perfecting what he calls “3D Flavor” for the barbecue. Not satisfied with flat boring flavors, Adam has created an effortless method of layering flavors to get extraordinary results from your grill. In his newest book,BBQ 25: The World’s Most Flavorful Now Made Foolproof (HarperStudio, May 11, 2010, $19.99/boardbook) Adam distills his vast knowledge and creates the “25 recipes that you will cook 95 percent of the time” and puts them into a format that’s a first for a cookbook.

His hyper-visual “BBQ survival guide” comes in a wind-proof, easy-to-clean board book built to withstand beer and barbecue sauce spills out at the grill. BBQ 25 is organized by type of meat (beef, pork, lamb, chicken, fish & miscellaneous) and cooking time (quick, medium, long). He begins every chapter with a short list of “Sourcing Tips” and then dives in. Directions are split into “preparation” and “cooking method” and Adam communicates his 3D flavor-building techniques into easy-to-remember phrases including “season like rain,” and “glisten with oil.”In addition, each recipe is illustrated with full-color photographs of the process, a pictorial of the required tools, and ingredient lists for marinades, seasonings, and brines. And every dish can be done in 10 (or less) steps from preparation to table.

Adam takes every opportunity available to build flavor by marinating in advance, basting during and saucing (sometimes right on the resting board) post-grilling. He prefers indirect heat and likes to keep things moving to ensure even cooking. Grilling is an active sport for Adam—and it’s not enough just to marinate OR slather with barbecue sauce. Adam employs both for a superlative result. Take his nine-step recipe for boneless chicken breasts as an example. He begins with a wet marinade of herbs and spices and lemon juice which you “mix and crush with your hands” in a re-sealable bag. After you brine for at least an hour, dry them off and sear them in a cast-iron pan that’s been heating on your grill. While the chicken is cooking in the pan, make a glaze with herbs, honey, olive oil and lemon zest and place into foil pan on the grill. Then start moving. Cook the chicken back and forth between the foil pan and straight on the grill. The flavors build as you cook. When the chicken has finished cooking and rests, boil the glaze down and pour it over the rested breasts for the most flavor infused chicken your guests have ever eaten.

More than half of the recipes in BBQ 25 are “Quick Cook” because as Adam writes in his introduction, “Sometimes all you want is instant gratification. Relax, have fun, embrace simple ingredients and make them into something spectacular. Enjoy the stuff that surrounds you, and cook while having a beer, hanging with your family or watching a game with your friends. You want recipes that are straightforward, easy-to-follow and look really professional, with flavors that blow your mind.” What more is there to say?

# # #

ABOUT THE AUTHOR: Adam Perry Lang graduated with distinction from the Culinary Institute of America and cooked at Daniel, Le Cirque, and Restaurant Guy Savoy. Tossing his pursuit of stars for pursuit of flavor, Adam became a pioneer in urban barbecue and opened a “rib shack”, the nationally acclaimed Daisy May’s BBQ U.S.A in New York City. Adam also left the bright lights of New York City kitchens for the competition barbecue circuit and has taken the prizes of Grand Champion honors at the World Pork Expo in Des Moines, Iowa and a First Place victory for his Pork Shoulder at the Kansas City American Royal a.k.a. "The World Series of BBQ". He also serves as meat maestro at Mario Batali’s Las Vegas Italian steakhouse,Carnevino, and is currently partnering with Jamie Oliver in Barbecoa, a restaurant scheduled to open in London in October 2010.

BBQ 25: The World’s Most Flavorful Recipes Now Made Foolproof

By Adam Perry Lang

Foreword by Jamie Oliver

Photographs by David Loftus

Price: $19.99 / Board book

Publication Date: May 11, 2010

ISBN: 978-0-06-199023-6

Banners

2010-05-05T06:00:00.004-04:00

If you are a competition bbq team chances are you need a banner. Heres a deal for you:
Esigns Banner Sale!

Buy 1 banner, get 2 more identical banners for free.

Just enter the "may2freebanners" code during checkout, pay for 1 banner and receive 2 more identical banner copies at no additional charge.

Promotion starts May 5th, 2010 and ends May 21st, 2010. No limits - use it as often as needed for as many banners as needed. You can even buy 100 banners, enter the code, pay for 100, and receive 300 banners total.

Thank you,
www.Esigns.com
800-494-5850 x4

Sledding and Que

2010-05-04T03:20:00.001-04:00

Anthony Bourdain sledding to get some que up in Maine. Two of my favorite hobbies mixed together.

Here the info on the joint:

Spring Creek Bar-B-Q

26 Greenville Road

Monson, ME 04464

(207) 997-7025

Emeril's 20th Anniversary Cookbook!

2010-04-27T22:48:00.003-04:00

Emeril's 20th Anniversary Cookbook!

It's an exclusive collection of many of the best-loved recipes from Emeril's, from Barbecued Shrimp to Banana Cream Pie to Sazaracs - there's something for everyone in there...and best of all, it's FREE!
Download the Emeril's 20th Anniversary Cookbook Here

Big Apple BBQ Glen Cove NY

2010-04-15T11:14:00.001-04:00

A couple of reviews that were posted to one of my old posts about the new joint Big Apple BBQ that opened in Glen Cove NY. I have yet to make it over there.

Dr. Delight said...: At 9:10 PM the waiter brought my salad, and my wife's onion soup. The salad was suppose to be an iceberg wedge--who knew this could be screwed up in New York? The presentation of the salad was unacceptable, and inexcusable, my wedge was cut in half and on the left side of a dinner plate, two large chunks of uncut unedible onion were in the middle, and two unripe slices of tomato on the right, and white straight from the bottle or can "blue cheese" type dressing was poored over it. There was no bacon. THis was really bad. My wife's onion soup was cold, and had too much bread in it, and the cheese was of sub par quality. Our dinner sides were served while we were eating our soup and salad, at 9:15PM. Our two dinner entrees and second sald was served at 9:25PM. The timing was a total miss, but this can be expected on an opening night, and that is why restarants usually have a soft opening, to work out the kinks and get feedback from friends and family. This is Restaurant Management 101, and noone here took that course. We ordered sweet potatoe fries and creamed spinach. The presentation of the Spinach was simple, but effective, it was in a crock plate. The presentation of the Sweet potatoe fries was fine. Both presentations could use more razzle dazzle, for this market...as far as eating the sides, the sweet potatoe fries were undercooked and soggie, and the spinach had no flavor.. it was like water soup with green color. The two entrees were yet even worse.. Presentation was UNACCEPTABLE, even for domestic pets, let alone human beings. My mother-inlaws shredded pork looked like cat food on a plate, and my brisket and short rib were plopped on a plate with no thought at all.. As for flavor, it may have been exceptional for a lunch truck, but for a North Shore, Glen Cove, Restaurant.. The bbq food HAD no FLAVOR, was over cooked to the point that it was leather like in texture, and made me yearn for alka seltzer. The shredded cat food on a plate (shredded pork) was bland. Our waiter was very polite, and appologized for the delay, kept our beverages filled, and under these circumstances kept us from leaving. Also, in all restaurants it is standard protocol to train your waiters and serving staff by showing them the food and feeding it to them, so they can describe it to customers... It was evident that none of the staff had tryed the food prior to this.. and this is managements fault. Our busboy came to our table with the bus box and cleared, while we were still sitting there, and asked for our help. All of these errors are indicative of poor management. This place needs a real host, executive chef or consultant to advise on presentation... This was a failure, becuase these new restauranteurs failed in training and preparing their kitchen staff, and serving staff. For had they trained and rehearsed, this would have never happened to the public at large. Reutation is everything in this town. Unless, these people get some help real quick, I expect them to be back at the lunch truck in no less than three weeks. BTW... Management should have known better than to feed the local police and fire department on opening night before working the kinks out... They were on line ahead of us, at the 24 Hour CVS buying Alka Seltzer...
April 2, 2010 5:36 PM
Anonymous said...: I went to the Big Apple BBQ with my fiance and my son tonight for dinner. We were so pleased with the staff and the way we were greeted from the nminute we walked in the door. The decor was refreshing and suitable to the restaurant theme. The food was incredible. We ordered the French Onion Soup with the pulled pork, which we couldn't get enough of. We also had the hamburger with sweet potato fries and the pulled pork sandwich. The hamburger was juicy and flavorful, I liked the way that the hamburger was seasoned so delictably. The pulled pork sandwhich was mouth-watering. The ribs that we also ordered were amazing, the meat was seasoned so well and juicy the meat fell off the bones. We ordered dessert for our son, he had the ice-cream cookie sandwich. He ate the whole thing. Of course, we both had to try it. The homemade warm chocolate chip cookies and the vanilla ice-cream was a perfect combination. The service was great! We were pleased with all of the staff. Our waiter was very attentive and kind. The management was also GREAT! It has been some time now that I have been to a restaurant where the chef and the management comes over to my table to ask me how we were enjoying the food. They were all interested in what we had to say about the food and the place itself. I can't wait to go back. It is a great place to bring your family and have a great meal and a great time. GOOD LUCK!!!
April 4, 2010 10:05 PM
NEWYORK5STAR said...: Being a true "southerner", from Atlanta, and having business travelled the US for more than 20 years, I know about BBQ. There all all types of BBQ depending on the region of the country you are in, vinegar taste, sweet taste, spicy, Pork, Beef you name it.... One thing this new restaurant has in common with all the others accross the US, NOTHING, If I were them, I would be ashamed to advertise myself as a BBQ restaurant. My wife and I went on Saturday nite at 7:15pm, were told by the hostess that there would be a 30-40 min wait. OK, Sat night no resevation, I'm willing to wait. We sit in the bar enjoying a cocktail and I count 12 tables empty. There are about 15 people at the TINY bar and sitting on the fireplace hearth and they are all waiting for tables. Bartender was fast and the drink was good. We were seated 10 min later and looked over the LIMITED (4 entree) menu and as our waiter, very disinterested, says that they are having a a larger menu in 4 weeks when they offically open in MAY. OK , I order an iceberg wedge, the "Big Apple Tour", 4 different types of meats and my wife oders the ribs. A couple of min later the waiter is back, and says...We don't have the "Big Apple Tour", we are OUT of sausage and brisket, I said: "since it's not even eight o'clock yet and you don't have 2 of 4 entree choices, what will all the people waiting get"? No Answer, I ordered the pulled pork. The salad came, 1/4 head of lettuse, two onion slices, two tomato slices, RANCH dressing and NO bacon that was advertised on the menu. 1/4 hour later I got cooked bacon on a plate, after salad was consumed and plate had beeen removed, but I enjoyed the bacon. Dinner came, pork was on a plate with onion rings. Pulled pork on a scale of 1-10 was a 2. Wife got her ribs, we could not tell what they were by looking at them. Meat was so over cooked it fell of the bones while they were plating into a big pile. Sweet potato fries were underdone but tasty. I had a side order of mac&cheese since another side dish, gumbo, was not available as well. Children wouldn't eat the mac&chesse it was so bad. Wife said ribs on a scale of 1-10 was a 1. Dinner cost $58 for two. ADVICE TO PITMASTER... Your directly across the street from a SUPER STOP & SHOP grocery store, go buy some sausage and brisket, put your sauce on it...no one will know, cornbread (staple of ANY BBQ restaurant), 2-3 types of BBQ sauce, put in jars on the tables and you will be good to go until the restaurant critics get to your place. We won't be back, ever.
April 5, 2010 2:39 PM
John said...: My wife and I visited Big Apple BBQ on April 2, (their second day in business) and were forced to wait for an hour because the place was so busy. We finally got a seat at one of their booths, which was nicely decorated with a country flair. Our waiter brought out the menus and offered us a choice of beverages. One thing you must try is the homemade fruit compote that they offer in mixed berry or apple peach flavor. My wife and I had two glasses of each, they were great. We ordered an appetizer of their BBQ wings and found them to be very tender, smokey and seasoned just right. Next, we had the garden salad which although was saturated with dressing, looked very presentable and the vegetables were fresh. Being a person who has tasted various BBQ in many places, I was eager to try the Gumbo, and let me tell you, it was probably one of the best Gumbo's I have ever had. It was spiced just right, not overpowering and it was loaded with sausage. My wife ordered the Sliced Brisket and the Pulled Pork on a platter with Spicy Carrot Salad and Sweet Potato fries. The brisket was tender and juicy and the pulled pork was accented with smokey flavor that was combined with their BBQ sauce, turned out to be utterly delicious. The spicy carrot salad is something new and refreshing, when I asked what was in it, the waiter said that it was a secret recipe that the owners developed in Europe. Like I said before, being a true BBQ fan, I had to order the Monster Ribs. The ribs they use are big tender ribs that when cooked correctly, they have to fall off the bone, leaving the bone soft and the Ribs juicy with flavor. Poppa Ricks Big Apple BBQ is definitely a place that I will bring my friends and co-workers to. The big screen TV adds a modern flair and allows you just relax and enjoy the great food and atmosphere, not to mention the sporting events and the concerts that they feature. I don't know about the other reviewers but I had great BBQ and I know great BBQ when I taste it. That is why Big Apple BBQ definitely hit the Bulls Eye.. Way to go guys!
April 12, 2010 10:22 PM

Stan Van Gundy Gives Players 'Dr. BBQ's Big-Time Barbecue Cookbook' To Read During Road Trip

2010-03-12T10:58:00.004-05:00

Stan Van Gundy Gives Players 'Dr. BBQ's Big-Time Barbecue Cookbook' To Read During Road Trip

March 12, 2010 | Issue 46•10 Onion Sports

ORLANDO, FL—Continuing a tradition that stretches back to his early years with the Miami Heat, Magic head coach Stan Van Gundy routinely presents his players with classic barbecue cookbooks to inspire them and provide insights during road trips.
During the team's long West Coast swing in December, Dwight Howard was given Barbecue America: A Pilgrimage In Search Of America's Best Barbecue, while Vince Carter was seen reading Cheryl Jamison's 400-page tome Sublime Smoke: Bold New Flavors Inspired By The Old Art Of Barbecue. And in a clear attempt to get J.J. Redick to tap into the success of his Duke-playing days, Van Gundy gave the Magic guard Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, And Salsas.
But for their upcoming three-game sojourn away from the friendly confines of Amway Arena, the spiritual Van Gundy—known throughout the league as a barbecue pit master—bucked the tradition of handing out personalized volumes and made the unorthodox choice of giving all his players the same book to read: Ray Lampe's Dr. BBQ's Big-Time Barbecue Cookbook.
"Our guys need to have a singular mind-set. They need to understand the oneness that can be achieved between man and slow-cooked, mouthwatering meats," Van Gundy told reporters over three dozen hot wings at Wing Zone, a downtown Orlando eatery, Tuesday. "This book is written by a true champion, someone who can give our players the courage and insight they need to smoke an entire pig for a feast that family and friends will never forget."
"And, um, make a title run," added Van Gundy, reaching for more napkins.
Throughout his six-year head coaching career, Van Gundy has separated himself from his colleagues not just with his impressive record, but with a Zen-like commitment to getting his players to think about the world of barbecue in a different way.
Orlando Magic players have said that Van Gundy is always finding new ways to motivate his team, whether showing them inspirational footage of his 23-year-old self receiving his official barbecue-competition judge's certificate, or canceling practice altogether to take them to a classic Kansas City rib joint.
During their victory over the Lakers last Sunday, Van Gundy called a timeout for a quick meditation and breathing session, encouraging his players to remember the aroma of the plate of brisket he ate during halftime.
"He preaches patience," guard Jason Williams said. "Whenever we're rushing things on offense, he'll always tell us to slow down and imagine the poise and control it took for some of the country's greatest barbecue chefs to infuse their pork rib slabs with a handcrafted spice blend, refrigerate them in marinade for 12 hours, massage them, and then patiently cooking them 'low and slow' for another 10 hours at 250 degrees."
Van Gundy reportedly promised his team that Dr. BBQ's Big-Time Barbecue Cookbook will force them to step outside themselves and ask metaphysical questions about the cooking style, such as: What is the true difference between grilling and barbecuing? What is the best barbecue smoker to buy, and how do I use it to its full potential? When can you trust your own instincts to predict a beef brisket's marbleization, and when do you enlist the wisdom of others? And most importantly, what are the secrets to becoming a true barbecue champion?"
Van Gundy said he believes the 320-page volume will help his team reach a state of barbecue enlightenment.
"There are some parts that are a little tough to wade through, like when Dr. BBQ talks about the difference between cooking over logs and charcoal, but there's a saying: Open a book, open your mind," Van Gundy told reporters. "And I think the message of this book is that you can achieve your dreams without spending thousands of dollars on a high-end grill or barbecue pit."
"In here," Van Gundy said while holding the sauce-stained book, "are lessons they will never forget."
"It's helpful," said forward Matt Barnes, noting that the book had inspired more than a few locker-room discussions. "It certainly got me thinking in ways I wouldn't have otherwise. But I don't know if I believe in all that mumbo jumbo, especially the stuff about aluminum foil ruining the bark of the meat."
Though Van Gundy's methods have been effective, he says that he hasn't let his reputation as a pit guru go to his head. In his office, a message tacked to his wall reads: "There are no barbecue masters. There is only masterful barbecue."
"'Barbecue master' is a contradiction," Van Gundy said. "No one ever truly masters it.

Man Tested Recipes

2010-03-10T05:30:00.002-05:00

Allrecipes.com has recently launched a new site geared towards men.

The firm said the new site--ManTestedRecipes.com--targets men who want to spice up their "man cave meals", and who are looking for recipes for such things as the Super Bowl or poker night. The site caters to the stereotype of the steak eating meat BBQ lover, with such features as a way to post photos of "flame-charred" creations.

Win $500 for Your Best Dude Food Recipe
You're the king of the grill. The wizard of wings. The burger baron. Now you can prove it.

Join ManTestedRecipes.com and share your most creative, original, and dudeliest recipe in our Dude Food contest. If your recipe wins first place, you'll get $500--proof of your man cooking mastery. (Full rules and conditions on the next page.)

Before you show off your recipe, we'll need your full name and email address so we know your recipe is part of the contest.
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20 Sizzling US Barbecue Blogs

2010-03-08T13:48:00.001-05:00

UK site that listed US bbq blogs, Number 20 is a good one ;)

We had some excellent feedback on last week’s post ‘37 Great Gardening Blogs‘, so we’ve decided to put together another collection, this time with a more specific theme – barbecues.
Those long summer nights might seem a long way away right now, but there’s no harm in getting a few pointers in advance from the people in the know.
Here’s a list of 20 brilliant barbecue blogs from the US:
1. Patio Daddio BBQ – Musings of barbecue, cooking and life – served hot, fresh and saucy by John Dawson, an active member of the Kansas City Barbeque Society.
2. All Things Barbecue – Rod & Sheri Gray began competing in BBQ competitions back in 2001 They cater, teach, and promote barbeque as America’s cuisine and this is their amazing blog.
3. BBQ Blog – Learn about anything and everything to do with barbecues from the ‘BBQ Guy’ himself, Brian Pearcy; writer of more than 725 articles about bbq cooking and winner of numerous awards for his famous spice rubs.
4. Slap Yo Daddy BBQ Blog – The online journal of a two-person competition BBQ team from Diamond Bar, California. A great blog about people who really love barbecue.
5. I QUE – Stories about experimental cooking and another blogger who hits the BBQ competition trail.
6. Nibble Me This – Blogger Chris admits that he’s had no culinary training at all. He just loves to barbecue! This fantastic blog is jam-packed with all kinds of clever tips and delicious recipes.
7. Full Custom Gospel BBQ – A blog dedicated to praising those that have mastered the art of barbecue, visiting and reviewing restaurants throughout Texas. You’ll also find some useful tips about what makes good BBQ.
8. Fat Johnny’s Front Porch – Blogger Johnny invites you to ‘pull up a chair and sit yerself in the shade fer a spell’ as he tells you about his life in Topeka, Kansas, which involves grilling all kinds of delicious food over charcoals.
9. Carolina Sauce Company – The Carolina Sauce Company wants to put an end to boring food by offering the best zesty, full-flavored and fiery barbecue sauces from North Carolina. This is their blog all about their authentic sauces.
10. Q Haven BBQ Blog – Ted Lorson’s stories from the world of competition BBQ. A superb blog from a dedicated barbecue enthusiast.
11. LiveFire – Food explored in areas of traditional barbecuing and grilling. An inventive BBQ blog with lots of stunning photography on show.
12. BigMista’s BBQ Blog – Keep up to date with the goings on of barbecue vendors and husband-and-wife team, Neil and Phyllis Strawder. There’s some great stories to read about and even the odd bit of advice shared.
13. You Gonna Eat That? – Professor Salt, who is part of the ‘Four Q’ Barbecue team, shares his thoughts on food and all things barbecue.
14. Soul Fusion Kitchen – Recipes, cooking tips and much more from barbecue enthusiast Sylvie. Some really good stuff on this blog and definitely worth a read.
15. Only BBQ Ribs – A blog dedicated entirely to reviewing BBQ restaurants on their pork spare ribs. If you’re thinking of grilling your own, you’ll pick up some valuable pointers on this useful little blog.
16. Sizzle on the Grill – Barbecue expert CB shares his wealth of grilling knowledge with the world and if you’ve got a specific question, you can even ask him directly. A brilliant blog and an excellent read.
17. Don O.’s Texas BBQ Blog – Don loves barbecue and always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, he (along with his friend Scott) started doing just that and have been doing it every year since. This blog shares the stories behind their “Calories and Cholesterol Tours”.
18. Man Up: Tales of Texas BBQ – Texas is the home of great barbecue and the author of this excellent blog covers the whole state, sharing all kinds of BBQ related tales.
19. Barbecue Grills Plus – The goal of this superb blog, authored by Oregon-based Thom Richards, is to discover and pass on really simple BBQ recipes.
20. BBQ Illuminati – A humorous take on the world of competition barbecue from cooking team ‘R2-BQ’.

Smokin als onion haystack

2010-02-19T18:14:00.002-05:00

This message has been sent using the picture and Video service from Verizon Wireless!
To learn how you can snap pictures and capture videos with your wireless phone visit www.verizonwireless.com/picture.
Note: To play video messages sent to email, Quicktime@ 6.5 or higher is required.

Long Beach Polar Bears 2010

2010-02-07T22:19:00.000-05:00

Today me, my wife Laura, my sons Steven & Christopher and our friend Kristen headed down to Long Beach NY to take part in the Polar Bear Plunge. This is an annual event that raises money for the Make A Wish Foundation. This is the 10th year of the event. To date the event has raised 1.6 million dollars. It was real windy today. The temp was in the mid 30's with a wind chill of about 15. The water was 36 degrees. I would have to say the plunge was no where nearly as bad as standing on the beach afterwards. I couldnt feel my toes Here are some pics

2010 Meat Week

2010-02-03T10:04:00.002-05:00

I cant believe I let this fall through the cracks, Its Meat Week!! Apparently chapters of this group exist all over the country. http://www.meatweekisreal.com/admirals

Here is the schedule for NY (its half over) http://www.meatweekisreal.com/chapters/newyork.

We made it on the suicide food blog!

2010-01-18T11:26:00.002-05:00

http://suicidefood.blogspot.com/2010/01/r2-bq.html

Monday, January 18, 2010
R2-BQ
This logo is hereby awarded twin distinctions: The Worst Barbecue-related Punning (since May, 2009 nothing has come close) and Biggest Over-all Stretch. "May The Sauce Be With Que"?

And look what's become of the clear-cut Star Wars mythos: instead of the Force—a powerful, nurturing energy that animates all living things—we have the Sauce. Instead of a life-giving and sustaining element of nature, we have a condiment for space pigs who would rather die than live.

We assume that the two characters—let's call them, oh… Luke Swinewalker and Boarth Vader (or, no, let's not)—are fighting for possession of R2-BQ. So that he might cook them. Whereupon they will be eaten by jawas. Or whatever.

BBQ Yearbook Wants You!

2010-01-11T11:10:00.001-05:00

BBQ Yearbook Wants You!

Dear BBQ Judges and Teams,

If you have not submitted your team photo or judge photo to Smokin'
Herb's BBQ Yearbook, you still have time to do so. Please go to
http://www.bbqyearbook.com and use the simple online submission
forms. You will need to have your submissions to me no later than
February 1st. It does not cost anything to submit content. The book,
however, will be for sale later in the year.

Smokin' Herb's BBQ Yearbook will be a full-color publication covering
BBQ contests I've judged throughout 2009. The book will also feature
interviews with BBQ judges, cooks, and organizers, restaurant owners,
etc. Check out the website for more details.

If you are a contests organizer and want to submit your own story, you
must email me me ASAP. There still may be time to work this in.
Otherwise, I will have you on my list for next year's book.

Hope to hear from you all soon. You will receive one more update when
the book is released.

Thanks!

Smokin' Herb
bbqyearbook@gmail.com
http://www.bbqyearbook.com

Long Island BBQ scene

2010-01-06T15:28:00.005-05:00

A few years ago I would get excited when hearing about a new BBQ joint opening on Long Island, now I fear it. Many of the places have either come and gone with disappointing results , the remaining ones serving sub-par que. According to Peter Gianotti of Newsday another que joint is opening in Glen Cove NY called Big Apple BBQ. Here we go again....

*
Glen Cove: Wild Harvest, Cove Star close

2:04 PM By Peter M. Gianotti

The reaper claimed Wild Harvest on New Year's Day. And Cove Star, the latest occupant of a site that hosted many Asian restaurants, also is shut.

Visitors expecting to find the "rustic American" Wild Harvest still serving its savory country fare now see a banner proclaiming: Coming Soon Big Apple BBQ February 2010." Will advise. Wild Harvest, an offshoot of Oyster Bay's Wild Honey, was a colorful spot, which kept the lodge-like decor of its predecessor, Adirondack Grill. And early on, the joint excelled with southern-accented food.

*
http://www.exploreli.com/restaurants/feed-me-1.812004/glen-cove-wild-harvest-cove-star-close-1.1686975

BBQ Rumors

2009-12-28T08:30:00.001-05:00

Dont you just hate it when some moron posts a stupid rumor on a BBQ forum or blog?

Taking pics of cooked food

2009-12-26T10:35:00.008-05:00

One of my biggest pet peeves is when people do cooks, then post pictures on internet forums just to get kudos from other readers. If that's not lame enough the responses are worse "Oh my got that looks awesome" Maybe it looked good but it still might of tasted like shit. Or the " What time should I come over" line. Some seem like they are having an orgasm over it. What about the " That looks bad... maybe you should send it to me to test for you.. Here's my address". The best one is the tease: " I got (blank) on right now" and then no pics for a few hours. Then a few hours later "Hey where are the pics" Some seem panicked or very distressed as if a cure for cancer is being held up. " I got my pants down around my ankles and getting blue balls now cause I'm waiting for you to post"

Amateur chefs: Gordon Ramsay wants you

2009-12-15T09:20:00.000-05:00

From Newsday

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 masterchefcasting@gmail.com 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

The Greatest Christmas Decoration. Ever.

2009-12-14T12:28:00.003-05:00

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.

http://dailycontributor.com/the-greatest-christmas-decoration-ever/9386/

How to Cook Food on Your Car's Engine

2009-12-09T19:55:00.000-05:00

This really sounds stupid, I gotta try it one of these days!

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!
edit Steps

1.
1
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.
2.
2
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.
3.
3
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.
4.
4
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.
5.
5
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.
6.
6
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.
7.
7
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.
8.
8
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.
9.

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.

Worlds most expensive BBQ

2009-11-30T05:22:00.005-05:00

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

Warning! Do NOT cook with bacon grease......

2009-11-29T13:35:00.003-05:00

We were raised on bacon grease as kids and even into adulthood. I will never use it again I just threw out my last 2 lbs of bacon grease!! I hope you will throw yours away whenever you fry bacon from now on. It seems as though nothing is safe to eat anymore.

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 !!

How to Brine turkey

2009-11-18T11:10:00.000-05:00

The Jack and the future

2009-11-01T18:22:00.002-05:00

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.

Veeeee Ayyyyye

2009-10-21T12:18:00.000-04:00

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