The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.

Monday, May 07, 2007

Grillin' On The Bay Pictures

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Jason, T. Adam and I got a chance to compete in Grillin' On the Bay and boy did we have fun. How did we do? Not great, but not bad. We got a call in Chef's choice for our lamb loin chops (another great recipe implemented by Jason). I normally grill them with a dijon mustard-based marinade at Burning Man (where I have cooked about 10 million of them), but Jason came up with a different style of marinade and dry rub that really did the meat justice.


As you can see in this post from Eating for Brooklyn, they were well liked, but the judges mistook them for beef as opposed to lamb.


Anyway, a ribbon is a ribbon. You go into these things thinking you are going to win, but every little tiny mistake adds up. Our fish looked AMAZING, but I forgot the planks I wanted to cook on and I didn't make proper adjustments. Oh well. I still had fun, but I want a full on overnight KCBS-style comp here in the city. Maybe in Corona Park or Randall's Island. Hmmm.


I want to thank Matt and Robert - it is hard to put these events together and they did a really great job. Logistics in this city can be a nightmare if you don't have oodles of cash to throw at the problem.


I also want to thank my teammates Jason Parisi and T. Adam Woods.


On to the pics.


Better BBQ Bureau Tent


This was our set up from afar.


Injecting Chicken


Injecting our chicken.


Chicken on the grill.


Chicken on the grill.


Fish on the grill.


Fish on the grill. Should not have had the foil and used the extra rack.


Fish Presentation for Judges.


Fish looked great. Probably the highest presentation scores we have ever had.


Jason and Bryan cooking with our Weber kettle grills.


Here you can see our Weber kettles in the foreground and Jason and I in the background.


Pork chop presentation for judges.


Our pork chops ala Jason are in the box and about to be taken to the judges.


Jason prepping lamb loin chops.


Jason is layering on the dry rub for the lamb loin chops.


Jason and Bryan checking lamb temperature.


We are checking the temp of the lamb loin chops so we don't over cook them.


Lamb Loin Chop presentation for the judges.


The lamb loin chops are ready to go to the judgeing table.


Jason taking a well deserved drink.


Jason taking a well deserved drink.


All the photos werer taken by T. Adam Woods who besides being our Quartermaster and Turn-In Chief is also a academically trained professional photographer. If you need any photography in the NYC area drop me an email and I will put you in touch with him.

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