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

Thursday, July 09, 2009



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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Friday, May 09, 2008

Grillin' on the Bay RESCHEDULED


Grillin' on the Bay has been rescheduled and restored to last year's format. They competition will be only a NEBS-sanctioned grilling comp and will NOT have a KCBS-sanctioned BBQ component.

I wanted to be NYC's first KCBS grand-champion, but I'll have to wait until next year. Hah.

If you can not cook that day, I'll bet they will be looking for judges, so get in touch with them.

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Wednesday, February 20, 2008



I got the following info from Lisa LeeKing at Food Network that she asked me to pass along. Seeing how this is going to go down in my own backyard (NYC), so to speak, I think I'm going to get together a Three-Minute video and make a submission myself. I think my pork tenderloin will do well - just like we cooked out at Burning Man this past summer.

Bacon-Wrapped Pork Tenderloin
What they should do is produce a show about our cooking at Burning Man. That would give them some ratings.


Are you a Master Griller? Are all barbeques held at your house? If you're a serious griller (charcoal or gas) and have the skills to prove it, then live out your culinary fantasy on Bobby Flay's new half hour GRILL IT! series on the Food Network.

To apply, please create a 3-minute VHS Tape or DVD in which you cook us your favorite dish. Tell us how you created the recipe and the ingredients you use. All applicants must have a terrific personality and must illustrate why you'd make a fantastic candidate for GRILL IT! with Bobby Flay! Unlike "Throwdown with Bobby Flay" there's no winners or losers, instead GRILL IT! shows people how to grill with a well-stocked kitchen.

All applicants must live in the U.S and be 18 and over (although quick-witted teenagers with parents' permission can apply).

To be considered, please mail your submission tape, original recipe and photo of yourself to the address below no later than March 15th.

110 Leroy Street
New York City, NY 10014

Questions? Email us at

Let me know if you are going to enter, and let them know you heard it here when you do - good luck to all. Maybe a new grilling star will be born.

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Tuesday, August 21, 2007

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


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 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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Monday, May 07, 2007

Grillin' On The Bay Pictures


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


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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