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May 13, 2011

BBQ Chicken Competition-Style Recipe

Pulled Pork Parfait

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

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

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

Related Articles

• Bigelow Grille chef heads to Dallas for fundraiser

Photos

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Ray Lampe
Submitted

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Mac and Cheese Soup
'The NFL Gameday Cookbook'

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Doenee's Nutella Bars
'The NFL Gameday Cookbook'

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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

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

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!

Top 50 BBQ Blogs

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

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!

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?

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


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


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


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




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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

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

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!