Gary of pigtrip get better!

Pigtrip.net is my favorite daily read. Gary is in the hospital for the next few days so we might not be seeing any new posts. Hope you get better real soon Gary!

Low & Slow by Gary Wiviott

When I received my first WSM the first site I came across was Gary Wiviotts tutorial on how to cook on it. The site was a great crash course on understanding the cooker. Gary has a new book out. Get a copy of the book here

Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you’ve ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the “Five Easy Lessons” program. Includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker or a kettle grill.

Excerpt from Chapter 2: Lighting the Low & Slow Fire:

You will never touch a bottle of lighter fluid once you learn this simple setup for starting a chimney. It’s not only easier than firing up lighter fluid–soaked briquettes, it’s safer, cleaner, and less expensive. The most important reason of all? Flavor. More »

Putting Greens

I always wondered how much of the parsley is going to stick to my food after it sits in the box for a bit before a judge gets to it

The Ultimate Grilling Recipe Contest

The Ultimate Grilling Recipe Contest

Think you can show Steven Raichlen something he hasn’t seen before? Create a dish that’ll knock his socks off? Here’s a chance to share your obsession with “America’s Master Griller”—and win the Grand Prize—a trip for two to Steven Raichlen’s Barbecue University at The Broadmoor in Colorado Springs, Colorado and a Weber© Genesis© E320™ gas grill in Brick Red, or win one of three First Prizes of a Weber© Performer© charcoal grill along with a basket of Steven Raichlen tools and spices from Charcoal Companion.

Steven is looking for the next Beer-Can Chicken or Planked Salmon—an Ultimate Grilling Recipe that’s innovative, unusual, a little outrageous, but works like a dream. The recipe should reflect a high level of creativity and passion, it’s got to be delicious, other grillers will need to make it, and it must deliver that you-know-it-when-you-see it “Wow!”*

Just to get things started, Steven has thrown down the gauntlet with a masterful three-course menu that shows just why he’s the man: mussels in a bed of flaming pine needles, T-bone steaks cooked directly on embers, and for dessert, spit-roasted pineapple. Let them inspire you. Then it’s your turn to create something original and obsessive.

Everyone who loves to grill, barbecue, or use a smoker is encouraged to enter the Ultimate Grilling Recipe Contest. Entries will be judged by the barbecue team at Workman and ultimately by Steven Raichlen, and consideration will be given to the following factors:

How well does it work?
What unexpected ingredients or combinations are used?
Is there something unusual and/or ingenious about the technique?
And is it delicious?

*Please note: “Wow!” without big flavor is showmanship; flavor without “Wow!” is called cooking. We’re looking for a marriage of the two—the Ultimate Grilling Recipe.

The contest runs from April 27th to July 10th. For Official Contest Rules and Entry form click the link below.

Click here to enter The Ultimate Grilling Recipe Contest.

Jone's Good Ass BBQ and Foot Massage

Link to main site

Seventh annual Jets Taste of the NFL

Seventh annual Jets Taste of the NFL

May 3, 2009 (WABC) -- The Seventh Annual New York Jets Taste of the NFL benefit is here once again, raising money and awareness in the fight against hunger. Jets running back Leon Washington, cornerback Darrelle Revis and Chef Big Lou with Wildwood Barbecue joined us with a preview.

Wildwood Quesadillas with Texas Smoked Brisket

Makes One
2ea - 6 inch flour tortillas
1T butter
4 ounces pulled brisket (you can substitute grilled beef or chicken)
½ ounce sautéed onions
½ ounce sautéed mushrooms
11/2 ounce cheddar cheese sharp
1 ounce chipotle bbq sauce (or substitute your favorite)

Place ½ T butter in sauté pan. Place one tortilla in pan. Mix brisket, onions, mushrooms and bbq sauce together and place on tortilla. Cover with cheese and place 2nd tortilla on top.

Brown on both sides, using additional ½ T butter as needed, and finish in 375F oven for 5-6 min.

Cut in quarters, and garnish with sour cream and cilantro.

Cajun-Style Clambake
Recipe from Weber’s Way to Grill™ by Jamie Purviance

Serves: 4
Prep time: 45 minutes

Way to grill: direct medium heat (350° to 450°F)
Grilling time: 20 to 25 minutes

1/2 cup (1 stick) unsalted butter, melted
1⁄3 cup fresh lemon juice
1 tablespoon Cajun seasoning
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
4 medium red potatoes, halved and sliced into 1⁄8-inch half-moons
3/4 pound jumbo shrimp (11/15 count), peeled and deveined,
tails left on, cold
2 pounds littleneck clams, rinsed and scrubbed
1 package (12 ounces) andouille sausage, thinly sliced
2 ears fresh sweet corn, each shucked and cut into 4 pieces

1. In a small bowl combine the butter, lemon juice, seasoning, garlic,
and thyme.

2. Prepare the grill for direct cooking over medium heat.

3. Cut 8 sheets of aluminum foil, each about 12 by 20 inches. Line an 8x8-inch cake pan with 2 sheets of aluminum foil, arranged in a crisscross pattern. Layer the bottom of the foil-lined pan with the sliced potatoes (this will help insulate the shellfish and keep them from overcooking). Top the potatoes evenly with the shrimp, clams, sausage, and corn pieces. Drizzle each packet evenly with the butter mixture. Close the packet by bringing the ends of the two inner sheets together, folding them on top of the filling and then bringing the ends of the two outer sheets together, folding them down. Repeat this procedure with the remaining packets.

4. Grill the packets over direct medium heat, with the lid closed, until the clams have opened, the shrimp have turned opaque, and the potatoes are cooked, 20 to 25 minutes. To check for doneness, using tongs, gently unfold one of the packets and carefully remove a potato, being careful not to puncture the bottom of the foil. Using a knife, gently pierce the potato to ensure doneness. When everything is cooked, remove the packets from the grill. Carefully open each packet to let the steam escape and then pour the contents into warm bowls and serve immediately.

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WilliePallooza 2009

April 18-19 2009

Brentwood VFW

140 Wurz St

Brentwood, NY 11717

Located between Commack Road and Islip Ave just off Spur Drive.

South shore of Long Island, approximately 10 miles west of Sayville.

Entry fee $200 ($175 BBQ, $25.00 Chili) Standard 20 by 20 lot

Oversized Lot - $50.00 extra (10 by 20)

All monies will go back into this event.

Prize pool will be determined by the number of entries (25 teams max).

A portion of your entry fee will be used to help support this event.

Arrival time and set up 6am Saturday 4/18

Meat inspection for both days will start at noon on Saturday (tentative).

Friday night arrival is possible and is being researched now. Further information will be up soon.

4/18 Chili Cook-Off turn in Saturday evening (specific time TBA)

Chili category is open. Must be prepared on-site. Prepackaged ingredients are allowed (spice mixtures, salsas, etc.)

4/19 BBQ SundayBBQ

12:00 Chicken

12:30 Ribs

1:00 Pork

1:30 Brisket

Electrical supply is limited and will be tentatively available for small items such as stokers and lights. Anything else will require generators.

Contact info:

Will Breakstone

Wbreakstone1@optonline.net

Cell # 631-678-1726

Payment information is in the app (will be posted promptly)

No alcohol is permitted on the premises by the teams. There will be a cash bar with special pricing for the teams provided by the venue.