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

Thursday, April 08, 2010

New Server

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We have moved servers from mediattemple to archinetonline. Hopefully no links have broken. There is much to report - including two new trophies for our BBQ team. Updates Soon!

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Saturday, January 09, 2010

Get the fire started: I'll be Grillin' on the Bay!

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Well, the time has come to get back in the ring. My team - the Better BBQ Bureau - and I will be returning to the competition world on March 27th, 2010 in Brooklyn, NYC at Grilling on the Bay. I'm very excited and looking forward to bringing home some more trophies.

Stay tuned for updates.

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Friday, January 01, 2010

Happy New Year

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Happy New Year! May the BBQ Gods smile upon you.

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Wednesday, December 09, 2009

NYC BBQ Photos

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NYC Wedding Photog Daniel Krieger really likes shooting BBQ! I came across these amazing NYC BBQ Restaurant photographs.


Beautiful.

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Wednesday, November 11, 2009

I Que Wins Jack

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I- Que won the Jack. Northeast BBQ is really shining these days.

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Monday, August 10, 2009

Auspit Seems a Super Cool BBQ Tool

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I read this post over on WhiteTrashBBQ and I must say I can't wait to try one out.
It seems a perfect way to do bbq while camping and not being able to take a smoker with you.
Very old school barbacoa over and open pit fire is really fun especially when cooking with a group of people, and the FireTrough is just a great idea when you can't do the open pit. I love it, if it works as advertised (and Robert assures me it does).
Anway check out the Auspit and tell me what you think.

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Thursday, July 09, 2009

Eggheads

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I have never had the pleasure of cooking on a Big Green Egg, but Eggheads are like Macheads, Harley Davidson riders, Trekkers - very passionate about something to an almost fetishistic level. (I wonder why I don't own a Big Green Egg now!)

Anyway, CNN has a small story on the Egg and the People who love them.

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Monday, June 30, 2008

BBQ Spot: Jackalope BBQ in Fishkill, NY

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Jackalope BBQ Sign


I was wandering around upstate NY the other day and, thanks to my GPS, I came across a place named Jackalope BBQ. I don't do reviews - you should check out pigtrip.net for that - but I was pleasantly surprised with this place. From the outside I thought it was going to be a psuedo-que place, but as soon as I walked in there was a pleasant smoke wood smell gently perfuming the inside. Overall, the service was really great and I was glad I found that spot. Its comforting to know that you can always find decent BBQ somewhere if you just use the force!

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Sunday, June 08, 2008

Reserve Champion, and 3 Other Trophies at Grillin' on the Bay

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Despite the temperature and a couple of other issues yesterday at Grillin' on the Bay (New York City's only Grilling competition), we won 4 trophies and a ribbon including Reserve Champion!

We were less than one point away from winning Grand Champion. Congrats to SmokeInDaEye BBQ team. Not only did he win Grand Champion, it was his birthday.

Here are the Grillin' On The Bay results.

BBQ Image



We hit the cycle with a 4th in fish, a 3rd in Chef's Choice (we did Jerk Ribeye), a 2nd in Pork (we did Ribs), and 1st in Chicken. This was by far our best chicken turn-in as far as scores go, including one 9-9-9 and one 9-8-9.

Woot! We were happy with the results, and super-psyched that Robert pulled of the competition despite many set backs. He did a really great job, and every time I see him at one of these comps I realize what a truly nice guy he is and what a big role he is playing in bringing BBQ to NYC. Thanks Robert and thanks St. Mark's for hosting us.

We are not doing anymore comps until October because of scheduling conflicts, so we are happy to let these trophies get us through the summer.

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Tuesday, June 03, 2008

Grillin' on the Bay Still Has Some Space!

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Grillin' on the Bay, taking place this weekend June 7th, 2008, in Brooklyn, NY still has some slots left for teams to compete. They had to reschedule and change the venue for it this year so maybe people don't know they still can enter. Please email them right away and let them know you are interested and get your cooking application here.

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Saturday, May 24, 2008

KCBS Certified Judges Must have KCBS Membership Card

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The title kind of says it all but Merl Whitebook posted some new info about Kansas City Barbecue Society rules for certified judges over at the The Virtual Weber Bullet forum. The gist is that you must have your KCBS membership card with you in order to prove that you have a current membership (and, I gather, current dues have been paid.)

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Thursday, April 03, 2008

Grillin' on the Bay Postponed

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Kind of old news, but I have been off the bbq forums for the last couple months so I just found out: Grillin' on the Bay has been postponed.

To me this is a HUGE bummer. I was planning on being NYC's first Grand Champion. Heh. Heh.

Seriously, maybe Robert and Matt should look for a spot here in Queens - the lot under the Triboro Bridge next to Astoria Park would work and so would Randall's Island. I will help if you give a shout out.

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Tuesday, August 21, 2007

Hudson Valley Ribfest - Two New Trophies and a bit more!

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Wow. What can I say. We came home from the Hudson Valley Ribfest with two new trophies - one from the NEBS Grilling competition and one from the KCBS BBQ competition and we finished with our best overall ranking ever.

In the NEBS Grilling Comp, 40 teams competed. Our lamb only did average, which I was bummed about because I really liked it - maybe the Moroccan flavoring was not the way to go. We placed tenth with our fish - it was decent, but was lacking any real 'hook' to it. I think I need to really focus my recipe for next time. Most likely next year's Grillin' on the Bay in Brooklyn (we are not grilling at Oinktoberfest this year). My mood was lifted considerably when we were called up for a Third Place Trophy in the Beef Steak category for the Jerk Rib Steak we submitted.

I always look at the grilling competition as warm up to the BBQ comp, and I don't usually get too worked up about it. I basically felt the same way about this one, but I must admit that thought it is easier to express with a trophy in hand. Plus, the last two times I entered a steak category - for various reasons - I over cooked them and we never got very good results. I feel vindicated that I finally came closer to cooking at the comp as the same way I was grilling steaks at home. It also helped that Josh had just taken a cooking class where they cooked steaks and he a great assistance in The Poke Test. We thought it might have been a few degrees under what we wanted, and there is always room for improvement. But the recipe was a success.

I felt it was a good omen as well, because last year we got a trophy in the Grilling comp, and we went on to pick up the first place in Ribs the next day. I guess I was right.

Because this competition was so large they called out the top ten spots for recognition and this was cool because we got to hear our name out loud three times.

Out of 57 teams, we placed 10th in Chicken, 16th in Pork, 10th in Brisket, and -drum roll please - we got a trophy for Third in Ribs. Now most people might be bummed to have a first last year and a third this year, but I assure you that I am not. I am very happy about it. We had some huge problems with how the ribs we got were butchered (all but two had shiners), and I wound up only have two racks of ribs to cook even worth trying to cook! Luckily they were tasty. Plus with this competition, almost double what they had last year and triple points being handed out, our Third in Ribs is just as good in terms of score as the first last year.

And now for the best part - our overall rank. Up until now, we have never been too concerned with our overall rank because we were just happy to do one category well enough to get a call. Well - that will never change because I will always be psyched about any accomplishment because it means I am learning and growing. As we heard our name called out and held a trophy in our hands, Josh, Adam, and I started to realize that we might have done pretty well in our overall ranking - we knew we couldn't be at the very top because Dirty Dick's had already done very well as had I-Que and I Smell Smoke, but still it seemed our name was called more times than most of the others and after we got our score sheets we were blown away.

Out of 57 teams we came in Fouth Place! Woo hoo. I finally feel like last year wasn't a fluke and that I might actually be able to make some pretty good BBQ. I still can't believe how well we did. It was a great feeling.

The only bummer of the awards was that Jerry did not attend. It is fun to see him and Linda standing in the background with smiles on their faces knowing who was about to get a call.

After a long clean up (we have to get better about how we strike camp) we had semi-slow ride home, but all Adam and I could really say was "I can't believe we got Fourth!" and "I can't believe we got another trophy in Ribs." Well, obviously the Hudson Valley Ribfest is going to always hold a special place of honor to us and I already told Stephanie and Mike to sign us up for next year.

We got nailed by a storm on Friday night (which crushed I-Que's camp but apparently brought them good luck because they were Grand Champion) but the weather was nice the rest of the time. Overall, the event was nicely run from our perspective, and I got to hang out with and meet some new people. One of the coolest things was that I was set up right behind one of my favorite BBQ bloggers and grilling comp organizers WhiteTrashBBQ (Robert Fernandez). It was fun to see how everyone does their thing.

To all the organizers, volunteers, vendors, judges, reps, and my fellow competitors I just want to say thank-you very much.

And to Josh and Adam - your hard work, support, and creativity was more than I could have asked for but not less than I expected. You guys rule.

Congrats to I-Que and Dirty Dick! I am nipping at your heels - one of these days...one of these days.... Heh heh.

I will post some video and pics later, but for now I have to get ready to leave for Burning Man this week. The day after tomorrow as a matter of fact! How about that?

Here are the KCBS results.

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Tuesday, August 07, 2007

Defending a Trophy

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I am not nervous but I am a little anxious. Almost a year ago, I returned from the Hudson Valley Ribfest with a first place trophy in ribs. It was only my second competition and I didn't even realize how monumental of an achievement that was, because I did not understand how good the other teams we place ahead of were. We beat out Purple Turtle, Hill Country, Dirty Dick's, Daisy May's, and I Smell Smoke just to name a few. I didn't understand. Now I do. How much nicer it was to be ignorant.

I am realistic. This year there are at least 54 teams. That means to get in the top ten, it will be quite an achievement. (Let alone winning anything.) With that many teams, there is no way the judging is going to be totally consistent. What that means is that you need to just do your best, and hope your table of judges likes to score higher than everyone else's table.

We will be cooking whole pork shoulder this time for competition that is being supplied by a local and humane heritage pork producer Flying Pig Farms. I can't wait to see how it turns out.

So can we repeat? Beat out all those other teams that have already competed 7 or 8 times since then? Will we be sunk by the Anchormen or my fellow blogger of BBQ WhiteTrashBBQ? Will Dirty Dick's kick our butts sans Legs or will Lunchmeat surface like a submarine and torpedo everyone?

I just hope we can make our turn-in times and the we cook the best that we can possibly cook. Let the dice roll. Bring on the carnival!

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Wednesday, July 04, 2007

Party With Pig

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In Puerto Rico, the pig on a spit remains the center of the celebration feast. Here is a great article on Puerto Rican BBQ.

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Sunday, June 17, 2007

Amazing Ribs

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Not sure why I never found this site before, but check out Amazing Ribs created by Craig Goldwyn. It a very thorough site mostly on the topic of Ribs. I really like the 12 Definitions of BBQ. I admit I fall into the purist category, but as long as people are cooking outside, it's all good.

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Friday, June 08, 2007

Big Apple BBQ Update - Fast Pass

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So if you are gonna brave the crowds get to Madison Park early and get your FastPass. Here is a nice email that I reveived from the event organizers:

"...
Thank you for your interest in the Big Apple Barbecue Block Party. A
limited number of Amex fast passes will be available for purchase at
12:00 Noon on Saturday at the fast pass sales tent in the park. See you
there!

Jill Rooney Carr
Union Square Hospitality Group
"

So if I were you, I would get there damn early.

Go BBQ!

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Wednesday, June 06, 2007

Big Apple BBQ

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Ready to get crushed in search of BBQ? - In a now yearly event, Manhattan allows some of the best BBQ producers around the country to sell Que in Madison Square Park. It is quite crowded so get there early. Get more info here.

My only wish is that the organizers made a little bit more effort to get local (by local I mean New York state at least) BBQers involved.

Oh well...there is always next year....

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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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Thursday, May 03, 2007

NYC Designated BBQ Areas

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Now that it is National BBQ Month some of my fellow New Yorkers may want to get their grill on. If so you should be aware that you are not allowed to grill in just any park in the "5 boros".

Here is the Parks Dept. list of designated bbq areas.

Have fun.

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Tuesday, April 24, 2007

The Guitarbeque is played out.

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According to Arlie in this post on the BBQ Brethern Forums, the Guitarbeque at Asbury Park is not happening this year.

I am very bummed out - the first competition I ever attended was last year's Guitarbeque. Arlie let me assist him in the Judge's tent, so I got to see how judging more or less works from a great perspective before I ever competed. I wanted to complete the round-trip and compete this year and win something. It would have been nicely poetic.

Anyway, Arile says he is attempting to find a new location on the same dates, so we'll see if that happens.

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Monday, April 16, 2007

Why Can't I Enter Competitions via the Internet?

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I understand that a lot of people involved in the World of BBQ are not really interested in the cutting edge of technology and a lot of them don't really utilze the internet for much in thier lives. Half the fun of BBQ for me is that I get away from my computer and can escape for some stolen hours from my normally hyper-connected life. I can meditate on the smoke rolling from my smokers or the flames dancing on the stage of my grill. Anyway, the point is I understand why the BBQ competition community can not be expected, as a whole, to be internet savy.

Still, there is no reason why, in 2007, I still have to print out an HTML page (that is undoubtedly formatted perfectly on it's creators WYSWIG editor, but less so in my browser), fill it out by hand, and then snail-mail it with a check. How about some real-time signup stats? I would love that.

ATTENTION BBQ CONTEST ORGANIZERS: I build websites for a living, and I'm sure we can come to some arrangement that will allow me to help you set up some simple forms that work with PayPal that will make all of ours lives easier.

I love that you work so hard to make these comps come together - with a little bit of investment in technology you could rest a little bit easier at night.

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Grillin' On The Bay

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I will be posting some great pics Adam took of our involvment at this year's Grillin' on the Bay.

I posted pics under this entry.

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Monday, March 05, 2007

Blogging as the BBQ Season Begins

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Life has kept me away from being able to blog for the last couple months, but I assure you the pursuit of BBQ has continued. I am gearing up for two major BBQ adventures this spring and summer. First, I will be hitting the competition trail and try to compete at least two more times this year than I did last. Second, planning has already begun for this year's PlayaQ at Burning Man. There are a lot of big ideas in the works, but now comes the time to see which ideas will make it to the playa and which ones will be returned to the dream cloud.

Stay tuned - it will be fun and I will be posting more video.

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Monday, December 11, 2006

Good-bye Long Island Grill Kings?

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Robert over at WhiteTrashBBQ, breaks the news that the Long Island Grill Kings Competition will not be happening again. I take this news with a bittersweet taste in my mouth. As you may know, I just started competing this year, and the Long Island Grill Kings competition was my first. Based upon my two experiences competing after the Grill Kings comp (Hudson Valley Ribfest, Octoberfest), I can say that it was poorly run and much less fun than it should have been.

But it was my first time getting to be in the company of bbq greats and I learned more that weekend than I would have ever guessed possible.



The Grill King is Dead, Long Live the Grill King!

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Friday, November 24, 2006

Organic Turkey on E-Z Que Rotisserie

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Here is one of my turkeys starting its trip on the rotisserie. It is like an amusement park ride with a tasty ending.

View Video of Turkey

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Wednesday, November 22, 2006

ZipLoc Big Bag for Brining

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Sometimes trying to brine a turkey or some other large cut of meat can prove to be a challenge. I have found that one way to make things easier is to use Ziploc Big Bags.

View Video

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Meet My Heritage Turkey

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Do you know where you turkey that are having this Thanksgiving came from? No - I don't mean your local supermarket. I mean do you know where and how it was raised? Do you know what breed of turkey you will be chowing down on when you sit down with the family? Does the money you spend on your feast support bio-diversity and promote humane farming practices?

Today my turkey arrived from Heritage Foods USA, and I am already hungry.



The piece of paper that came with the star of my feast tells me that I will be smoking an American Bronze Turkey raised by Larry and Madonna Sorell of Lazy S Farms in Glasco, Kansas. One startiling thing about them is that they are the parents of thirteen boys and one girl! Wow. At the Heritage Foods USA site you can learn more about Larry and Madonna Sorrell.

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Monday, October 18, 2004

Organic BBQ Sauce

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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.

blue skies,
bryan

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