The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.
What do you buy when you're cooking BBQ for 300 college students on Devil's Night?
Let's check the shopping list.
First off, if you're going to go big with your Q... find a Restaurant Depot in your neighborhood. I have to give major props to Jetro Cash & Carry... our wholesale BBQ outlet (well, they do carry other types of food, but who gives a fuck).
40 lb of chicken wings @ $1.19/lb - enough for an army... will be done BBQ and Buffalo... My BBQ partner in Crime, Chef Ed Turner, has some compound Buffalo butter that makes buffalo wings off the grill a piece of cake.
A 5.52 lb Beef Tenderloin 5up N/R, at $8.29/lb, this is good value for steak that will leave your beef lovers offering you sexual favors... heavy on the Wowo & Pepper in this marinade, probably some dry rub. Usually, I'll do a Blue Cheese cream soss with this... but we're talkin' college students, MOST don't have the pallet to truly appreciate a good blue cheese cream soss...
11.7 lbs of Pork Tenderloin @ $3.43/lb (12 tenderloins), we'll be using the 4 Walls of Rayford recipe on this, huge props to Corey Duke, who first introduced me to the 4 walls... lots of butter, tenderizing and lemon pepper make this a grillable to die for...
15.42 lbs of Baby Back Ribs @ $3.65/lb (6 racks), I don't see you getting $3.65/lb at your local supermarket...
10 lbs button mushroom, 10 lbs red peppers & 5 lbs eggplant - There's a lot of fashion students at this school, so you know some of them are going to want to "watch their weight". I can always use work on my veggies... but what true BBQ pimp couldn't...
2 Gallons of Bullseye BBQ Soss (just a base, it will be heavily tweaked), 5 lbs of honey (tweak tweak), 1 Gallon of Italian Dressing (good for veggies and way easy), 40 lbs of charcoal and one case of EZ whip Whip Cream Chargers... for BBQ whip cream surprise... tweak!!!!
So if you can't cook up some serious BBQ with that... you shouldn't be cookin'
Next week... private rustic gourmet at SunQ... details to follow...
And if you want to the recipes for any of this... I ain't got'em... I do everything different every single time, nothing is ever the same... except for the out come...
The Soss Boss
I found this "Introduction to Organic Beef" on a Canadian government website. Here is a great quote:
"Although successful organic grain farming is not dependent on the inclusion of livestock, having a mixed operation does complement the holistic approach of organic agriculture, especially through nutrient recycling."
I am located in Astoria, Queens, NYC and I have found it difficult to find good beef in particular for my BBQ needs. I have begun to search for local farmers in NY state that I can get fresh, organic, grass-feed beef.
In my search so far, I have come across Valley Farmers. They look like they could fit the bill. I will give them a call on Monday and see what they can do for me. I will let you know how it goes.
Other organic farms that I have found on the web that might be relevant:
Simply Grazin' Organic Farms
Hello BBQ Enthusiasts...
So Bryan here told me about this Blog-thingy about BBQ, and while I'm not too hip to this whole Blogolution... I deffinitely can dish some shizzy-nit about some Q...
Do you Q? How's your Q-Fu?
This upcoming week, me and my BBQ-swat team... including pro-butcher and groumet chef, Chef Ed Turner, and my mac-daddy BBQ consultant, KiloJ, are going to be cookin' up some ScareyQ for 300 college students here in Miami. Next month, 400 construction workers right in downtown Miami.
Did anyone know that you can trace the roots of BBQ back to the native Indians of South Florida... not that humans haven't been cookin' meat on a stick for a gazillion years, just the word comes from Miami, but I'll let Chef Ed explain that when he blogs on board.
In the mean time, if any of you Q-fanatics go to Burning Man, check out our Interactive Performance BBQ art installation called the PlayaQ. A couple pictures and BM 2004 menu are listed below. This year, we cook gourmet Q, in the middle of the fuckin' desert, sometimes in the middle of a blinding dust storm, for about 350 people. We ain't talkin' no backyard, yackety-yack, I know how to grill meat Q... I'm talkin' about "We ain't here to fuck around!"-quality BBQ.
So if you're in Miami, and want to see what real, cutting-edge, and I'm talkin' about Henckels-cutting-edge, Q is all about... drop me a line and we'll throw down some MEAT.
Happy Qin' to all...
The Soss Boss
Photo of The Soss Boss minding the grill.
Photo of the PlayaQ Grill in profile.
PlayaQ 2004 Menu...
BBQ Chicken Wings
BBQ Chicken Breasts
BBQ Chicken Thighs & Legs
BBQ Chicken & Steak Pinchos
BBQ Baby Back Ribs
Dijon Rack of Lamb
Assorted Grilled Vegetables
Honey Lemon Pork Tenderloin
Teriyaki Herb Kobe Shoulder Tender
Hot Italian sausage
Antelope Seasoned Sausage
Elk Huckleberry Sausage
Wild Boar Baby Back Ribs
Ostrich Mango Teriyaki
Butter & Herb Salmon Fillet
Crazy Crazy Soft Shell Crabs
Smoked Salmon & Cream Cheese
Herb Vinaigrette Yellow Tail Fillet
BBQ Venison Strip & Ribeye Cuts
(This isn't fuckin' around-man, this is fuckin' Burning Man. - Grill Master Kinski)
Old friend and fellow BBQ enthusiast Alex Steneck will be posting his BBQ experiences and documenting his myriad BBQ events here on The BBQ Blog. Alex is the founder of the PlayaQ - a Perfomance BBQ event put on by the Glom at the Burning Man festival.
Noticed this BBQ blogger is based in NYC just like me. Yankee BBQ - the wave of the future.
I am always looking for ways to supplement my BBQing with Organic produce and products. I found this BBQ Sauce on the web. I haven't tried it yet, but I'll let you know how it goes.
One of my favorite BBQ tools is my Weber 2820 Smokey Mountain Cooker Smoker, affectionately known as the Weber Bullet. While it is extremely easy to BBQ with, there are a lot of subtle issues that warrant research and investigation. My favorite repository of knowledge about the Weber Bullet is the Virtual Weber Bullet website.
Check it out and join the cult!
Welcome to the chronicle of my adventures in BBQ. I have always been a fan of BBQ but have recently become obsessed. With this weblog, I hope to share the recipes I test, the lessons I learn, and the tools I discover as I fire up my grill in search of the perfect flame.