tag:blogger.com,1999:blog-72487208750918598002024-03-13T12:07:58.717-07:00I QUEExperimental cooking from my Kitchen to the Competition BBQ Trail.I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-7248720875091859800.post-2279689375483023092011-08-16T12:56:00.000-07:002011-08-16T17:58:48.337-07:0010 in a Row<div class="MsoNormal">I’ll spare you the excuses regarding the abandoned blog. Instead I’ll pick up with the last Jack Daniels World Championship Invitational Draw back in Sept 2010:<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://www.kcbs.us/news.php?id=276">http://www.kcbs.us/news.php?id=276</a><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My team IQUE had an automatic bid based on our win at the Jack the previous fall. The 2010 Jack would also be our 9<sup>th</sup> straight year competing at the contest. And we were quite aware of the following rule in the fairly complex Jack Daniels qualifying criteria:<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">After a team has competed at “The Jack” nine times, the tenth year they win a qualifying competition, they will be invited without going through any draws.</span>”<o:p></o:p></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">So we had a year to win any qualifying Grand Championship and we would become the first team to ever be invited to the Jack 10 years in a row. While winning a Grand Championship is never easy – in fact it gets harder every year – the task seemed at least quite do-able. We usually cook 10-12 contests a year and have probably averaged 2-3 Grand Championships each year. We were fresh off of winning New England BBQ Society team of the year and felt good about our cooking program. No stress, no worry, let’s go get that Grand now! <o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">First up was <b>Harvard, MA Sept 2010</b>:<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (2), Our absolute bread and butter category for at least the last two years<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Ribs (19) rib issues were on the horizon<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Pork (7), Brisket (3)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Reserve Grand Champion. Close. Oh how nice it would have been to knock out the qualifier in the first attempt<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Oinktoberfest, Clarence NY Sept 2010<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (16), Ribs (5), Pork (14) and Brisket (1, with a big score), Reserve Grand. Yes close again.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Both the Oink and Harvard were good cooks. In both cases another team just cooked better than us that day.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Jack Daniels 2010 (76 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Heck a Grand here would be a great way to get qualified for next season. ::grin::<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (20), Ribs (55), Pork (18), Brisket (9), Overall (17)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Ribs, OUCH. But deserved. Guess we’ll have to wait until 2011 to qualify.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">2011<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">I was coming off of teaching two cooking classes in the NEBS and Mid Atlantic regions. My plan for 2011 was to try out some new entries and mix it up a bit hoping to standout. And why not? I had a whole season in front of me to qualify for the Jack. Turned out I got my butt whooped regularly by teams that had taken my class. <o:p></o:p></span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Lexington MA April (27 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (4), Ribs (6), Pork (14), Brisket (9), Overall (7)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">A variety of new ideas tried. Pork becoming an issue<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Middletown, Delaware May (47 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (3), Ribs (12), Pork (19), Brisket (20), Overall (8)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken rock solid, Pork still a problem, Brisket undercooked. Self-imposed mediocrity.<b><o:p></o:p></b></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Rochester, NY May (83 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (3), Ribs (31), Pork (28), Brisket (11), Overall (10)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">I’m sensing a trend, my Pork sucks.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Cape Cod June (33 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (22), Ribs (6), Pork (18), Brisket (5), Overall (10)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Even my reliable chicken was not present at this one. These first four contests were all won by teams that took my class. I mention that only that it made me question my approach. Maybe I should use my old recipes? I would mark this contest as the point where the pressure started. Shit, I am running out of time and need to win a contest. Stick with it or change up the program?<o:p></o:p></span></span></div><div class="MsoNormal"><br />
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<span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Old Orchard Beach June (17 teams)</span></b></span><br />
<span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (3), Ribs (5), Pork (6), Brisket (2), Overall (2)</span></span><br />
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<span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Missed GRAND by 1 pt! </span></span><br />
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</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Lake Placid July (26 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">I took a much needed break but my team-mate John Delpha who has been bit hard by the Comp BBQ bug competed:<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (10), Ribs (11), Pork (3), Brisket (11), Overall (10)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Well maybe John knows something about Pork. I would have liked nothing more than to see John win our qualifier.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 10pt;"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">A note on Pork</span></b><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;"><o:p> </o:p></span></b></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">We have a risky Pork presentation that basically entails filling the box with huge slices of pork. Risky because judges looking for pulled pork often ding this turn in. Other times it can be quite impressive. We have had hot runs with this presentation including 2<sup>nd</sup> place at the Jack in 2009. We decided to take this approach out of the archives and give it a shot.<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;"><o:p><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jknf1T15JH0/TkrD2pOACVI/AAAAAAAAA9s/OPXNaVjGiqA/s1600/Pork2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://3.bp.blogspot.com/-jknf1T15JH0/TkrD2pOACVI/AAAAAAAAA9s/OPXNaVjGiqA/s320/Pork2.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Troy NY July (32 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (2), Ribs (18), Pork (9), Brisket (20), Overall (7)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken returns, Optimistic about Pork but undercooked the Brisket. I was really struggling to pull four decent categories together. The problem category is starting to be something different every week.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Harpoon July (40 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">ROCK BOTTOM. Possibly the worst showing I have had at a KCBS contest ever.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (26), Ribs (29), Pork (21), Brisket (8), Overall (20)</span></span><br />
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<span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Fryeburg, Maine July (38 teams)</span></b></span><br />
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Meanwhile John was back in Maine<br />
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</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (9), Ribs (9), Pork (4), Brisket (8), Overall (3)</span></span><br />
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<span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">STRONG effort... close </span></span></div></div><div class="MsoNormal"><br />
<b>Status</b><br />
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</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">The plan from here was to cook safe tried and true recipes, stay cool and cook as many contests as possible. The large slice Pork experiment was over. The next weekend John went to Saratoga and I went to Brockport. It was unclear if either would be qualifiers but we needed to cook. At this point I had a cooler in my car with ice and meat in it pretty much non-stop for over a month. Thankfully my family was incredibly supportive and I actually had this in my fortune cookie:<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ejIJQCtIm3U/TkrESMSlEFI/AAAAAAAAA9w/g9NM1-MnRwA/s1600/securedownload+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ejIJQCtIm3U/TkrESMSlEFI/AAAAAAAAA9w/g9NM1-MnRwA/s320/securedownload+%25281%2529.png" width="213" /></a></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;"><br />
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<span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Saratoga NY July (16 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (5), Ribs (12), Pork (8), Brisket (2), Overall (7)<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;"><br />
</span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">John thought ribs were the best thing he cooked.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Brockport NY July (25 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (17), Ribs (5), Pork (3), Brisket (4), Overall (4)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">How cruel. A solid cook, pork finally returns but the bread and butter chicken does not score today. Pretty much sums up how the year has been going. Good news is I stumbled upon a nice Pork technique here. I am a bit more optimistic, stick with it, change nothing.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Manorsville, NY August (42 Teams)</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (2), Ribs (22), Pork (5), Brisket (1), Overall (1)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Boom! There it is - 10 years in a row The BBQ Gods still tried to derail me by dinging my excellent ribs but the brisket was just too good and we won our Grand. Break out the Single Barrel we are going back to Lynchburg!<o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2xr51ZCvPbM/TkrEzKLDLpI/AAAAAAAAA90/iMw_utYq8wk/s1600/Capture1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://4.bp.blogspot.com/-2xr51ZCvPbM/TkrEzKLDLpI/AAAAAAAAA90/iMw_utYq8wk/s320/Capture1.JPG" width="320" /></a></div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;"><br />
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</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Eliot ME August (40 teams)<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">I’ll cook one more, why not?<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Chicken (31), Ribs (1), Pork (5), Brisket (8), Overall (5)<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background-color: white;"><span class="Apple-style-span" style="font-size: 11.5pt;">There it is again.</span><span style="color: black; font-size: 11.5pt;"> </span><span class="Apple-style-span" style="font-size: 11.5pt;">A different weekend and a different category gives me trouble.</span><span style="color: black; font-size: 11.5pt;"> </span><span class="Apple-style-span" style="font-size: 11.5pt;"> My plan is to take a month or so off to recharge and then start practicing for the Jack. I'm dropping out of the Sams Club tournament... it just </span><span class="Apple-style-span" style="font-size: 15px;">doesn't</span><span class="Apple-style-span" style="font-size: 11.5pt;"> feel like its our year.<o:p></o:p></span></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><b><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">Hudson Valley, NY August<o:p></o:p></span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="background: none repeat scroll 0% 0% white; color: black; font-size: 11.5pt;">John is cooking this one, good luck!</span></span></div><div class="MsoNormal"><br />
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</div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com1tag:blogger.com,1999:blog-7248720875091859800.post-39266346831473014072010-08-12T09:20:00.000-07:002010-08-12T09:20:03.850-07:00IQUE CLASS<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">Get Competition Smart</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">The IQUE Competition BBQ Class</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">2009 World Champion</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;">2010 NEBS Team of the Year</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px;"><span class="text_exposed_show" style="display: inline;">2009, 2010 NEBS Chicken Team of the Year<br />
2009, 2010 Mass State Champion<br />
2010 NY State Champion<br />
<br />
We will follow the exact timeline of a real KCBS contest. No additional categories or activities, 100% focus on the KCBS 4. Will show both insulated cooker and offset cooker methods.<br />
<br />
Location: Milford MA<br />
Start Date: Oct 9th 5pm<br />
End Date: Oct 10th 2pm<br />
<br />
Limited to 15 seats<br />
Please email Chris: hart2001@yahoo.com for more details</span></span>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-39932326979388256962010-07-14T11:34:00.000-07:002010-07-14T11:46:25.522-07:00IQUE at the James Beard HouseThe folks at the <a href="http://www.jamesbeard.org/">James Beard House</a> have invited IQUE to cook a barbecue dinner on September 11th. Some folks raise an eyebrow or grimace when I tell them I have an event in NYC on 9/11. I look at it in a completely different way. I think of it as a great honor to be able to stand in NYC on that day and represent the greatest American cuisine - Barbecue. Here is what the menu looks like:<br /><br /><div style="font-family: tahoma,times,serif; font-size: 10pt; color: rgb(0, 0, 0);"><div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-header" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px; font-weight: bold;">Hors d’Oeuvre</span></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><br /></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><br /></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;">Pork Shoulder -</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="yshortcuts" id="lw_1276277607_7"><span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1279133125_3">Johnny Cakes</span></span></span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;">, Bacon Jam, IQUE</span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"> </span><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="yshortcuts" id="lw_1276277607_8"><span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1279133125_4">Dry Rub</span></span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><br />Burnt Ends - <span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1279133125_5">Pickled Onions</span>, Pit Sauce, Texas Toast<br /><br />Island Creek Oysters - Barbecue Mignonette<br /></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><br /></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;">World Champion Barbecue Ribs - Pecan Smoke, Agave Nectar<br /><br /></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><span class="yshortcuts" id="lw_1279133125_6">Harpoon</span> Ales<br /><span class="yshortcuts" id="lw_1276277607_11"><span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1279133125_7">Jack Daniels</span></span> Cocktails</span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><br /></span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><br /></span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="menu-header" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px; font-weight: bold;">Dinner</span><br /><br />Barbecue Wild Spot Prawns - Anson Mills Grits, <span class="yshortcuts" id="lw_1279133125_8">Black Truffle</span>, Country Ham, Field Greens</span></span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><br /></span></span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);">Competition <span class="yshortcuts" id="lw_1279133125_9">Style <span id="lw_1274483038_4" class="yshortcuts" style="background-image: none; background-color: transparent; background-attachment: scroll; cursor: pointer; background-position: 0% 0%;">Chicken Thigh</span></span> - Blues Hog BBQ Sauce, <span class="yshortcuts" id="lw_1276277607_14"><span class="yshortcuts" id="lw_1279133125_10">Watermelon</span></span> Pickles<br /></span></span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="color:#584f41;"><br /></span><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1279133125_11">Hog Jowls</span> - Collard Greens, McBride Family Maple Syrup, Pot Likker Jus</span></span></span><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="Apple-style-span" style="font-family: tahoma,times,serif; color: rgb(0, 0, 0); font-size: 13px;"><br /></span></span></span></span></div><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><br /></span></span></span></div><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"></span><div style="margin: 0px; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><span class="Apple-style-span" style="font-family: tahoma,times,serif; color: rgb(0, 0, 0); font-size: 13px;"><div style="margin: 0px;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span style="font-family:Verdana;"><span class="786302213-07062010">Grass Fed NY State</span> Brisket - Late Summer Succotash, Cornbread Pudding</span></span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="Apple-style-span" style="color: rgb(0, 166, 191);"><br /></span></span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="Apple-style-span" style="color: rgb(0, 166, 191);"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="yshortcuts" id="lw_1276277607_16"><span class="yshortcuts" id="lw_1279133125_12">All American Apple</span></span> Betty - Caramel, Mint, Fresh Farm Cream</span></span></span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#584f41;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: tahoma,times,serif; color: rgb(0, 0, 0); font-size: 13px;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="Apple-style-span" style="color: rgb(0, 166, 191);"></span></span></span></span></span></span></span> </div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#584f41;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: tahoma,times,serif; color: rgb(0, 0, 0); font-size: 13px;"><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;color:#00a6bf;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: rgb(88, 79, 65);"><span class="Apple-style-span" style="color: rgb(0, 166, 191);"><span class="Apple-style-span" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(88, 79, 65); font-size: 11px;"><span class="menu-wine" style="font-family: Verdana,Arial,Helvetica,sans-serif; color: rgb(0, 166, 191); font-size: 11px;"><span class="786302213-07062010">Courses matched with fresh </span>Harpoon <span class="786302213-07062010">Ales and Elk Creek Vineyards Wines</span><br /></span></span></span></span></span></span></span></span></span></div></span></span></span></span></span></div></span></div></div> </div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com1tag:blogger.com,1999:blog-7248720875091859800.post-80576824775642018862010-05-26T10:47:00.000-07:002010-05-26T10:50:03.122-07:00Roc City<div>Off to Rochester NY for the <a href="http://www.roccityribfest.net/">Roc City Rib Fest</a>.<div><br /></div><div>A very well run contest at one of the nicest venues on the East Coast</div><div><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/S_1fKHhPHzI/AAAAAAAAA6g/QwvBJeXBlV4/s1600/31220_280388829983_19909779983_936859_5766335_n.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S_1fKHhPHzI/AAAAAAAAA6g/QwvBJeXBlV4/s400/31220_280388829983_19909779983_936859_5766335_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5475637349374172978" /></a><br /><br /><div><br /></div><div><br /></div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-66234790254020405952010-04-05T09:34:00.000-07:002010-04-05T12:44:54.847-07:00Competition Chicken<div> </div><span class="Apple-style-span" style="font-size: medium;">If you follow the various Competition BBQ forums you'll see a lot of discussion about the chicken category as it seems to be a sore spot for many teams. Since appearance is an important factor you see teams heavily processing chicken thighs to create extremely uniform, perfect rectangle pieces, that do look great in the box. Tippy Canoe BBQ has a very nice example </span><a href="http://tippycanoebbqcrew.blogspot.com/2010/03/usa-barbecue-championship-recap.html"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#000000;">here</span></span></a><span class="Apple-style-span" style="font-size: medium;">. However, some</span><a href="http://www.bbq-brethren.com/forum/showthread.php?t=81671"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#000000;"> comment</span></span></a><span class="Apple-style-span" style="font-size: medium;"> that this type of preparation looks artificial and really doesn't look like chicken. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">The appearance </span><span class="Apple-style-span" style="font-family:Georgia;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size: medium;">score in KCBS is supposed to be judged on the appearance of the meat only (not the garnish). The few times I've judged I gave 9's in appearance to those entries that looked REALLY appetizing. It's a roll of the dice though. Some judges may tend to give a 9 in appearance because the box looks uniform, neat and tidy... others may give a 9 because the meat just looks really tasty.</span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Could the uniform chicken rectangles actually be a bit synthentic looking and not as appetizing as the imperfect pieces with features like bits of caramelized fat around the edges? Also, could the process of removing lots of fat in order to create the perfect rectangle actually be detrimental to the more heavily weighted judging criteria - Taste? I ran a practice cook this weekend where I tried to answer these questions.<br /></span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I started out with some </span><a href="http://www.wickedgoodcharcoal.com/"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#000000;">Wicked Good Charcoal </span></span></a><span class="Apple-style-span" style="font-size: medium;">and apple wood in a Big Green Egg in dire need of a good cleaning.</span></div><div><br /><div><a href="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o3Go1Ul6I/AAAAAAAAA5w/myrVyOzCOGs/s1600/1IMG_0453.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734485692585890" border="0" alt="" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o3Go1Ul6I/AAAAAAAAA5w/myrVyOzCOGs/s400/1IMG_0453.jpg" /></a></div><div><br /></div><div><a href="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o3Go1Ul6I/AAAAAAAAA5w/myrVyOzCOGs/s1600/1IMG_0453.jpg"></a><br />Each bag of WGC usually has at least one mammoth piece of lump.</div><div><br /><div><a href="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o3GHoqE9I/AAAAAAAAA5o/pCmdm-F_7Xc/s1600/2IMG_0455.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734476781097938" border="0" alt="" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o3GHoqE9I/AAAAAAAAA5o/pCmdm-F_7Xc/s400/2IMG_0455.jpg" /></a><br /><br />The <a href="http://www.nakedwhiz.com/lumpdatabase/lumpbag54.htm">Naked Whiz</a> claims it takes 4 pieces of newspaper to start WGC in a chimney. While WGC is definitely not the easiest charcoal to light, I usually get it started with only one sheet, it helps quite a bit to sit the chimney inside the BGE with plenty of open space underneath and the vent to the BGE wide open.</div><div><br /><div><a href="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o3FPGucfI/AAAAAAAAA5g/YC-13CrUqmI/s1600/3IMG_0456.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734461606392306" border="0" alt="" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o3FPGucfI/AAAAAAAAA5g/YC-13CrUqmI/s400/3IMG_0456.jpg" /></a><br /><br />I used Plowboys Yardbird rub and Blues Hog Tennessee Red (and drank a few Harpoons)<br /><br /><div><a href="http://4.bp.blogspot.com/_zOA0GT7EZws/S7o3Eje12pI/AAAAAAAAA5Y/mDCIouXC-uA/s1600/4IMG_0461.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734449896381074" border="0" alt="" src="http://4.bp.blogspot.com/_zOA0GT7EZws/S7o3Eje12pI/AAAAAAAAA5Y/mDCIouXC-uA/s400/4IMG_0461.jpg" /></a><br /><br />Prep entailed taking the chicken out of the packaging<br /><br /><div><a href="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o28j4cwsI/AAAAAAAAA5Q/vISpW3BaK4s/s1600/5www.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734312564835010" border="0" alt="" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o28j4cwsI/AAAAAAAAA5Q/vISpW3BaK4s/s400/5www.jpg" /></a><br /><br /><br /><br />Apply bbq dry rub<br /><br /><div><a href="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o28TSJgAI/AAAAAAAAA5I/YofFiVBDhKY/s1600/6IMG_0464.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734308109221890" border="0" alt="" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S7o28TSJgAI/AAAAAAAAA5I/YofFiVBDhKY/s400/6IMG_0464.jpg" /></a><br /><br />And that's it. No trimming, scraping or molding the chicken at all.</div><div><br /></div><div>A bit of sauce applied at the end of the cook and we had some very tasty, very nice looking chicken that I believe could score 9's in taste, tenderness AND appearance with very little fuss, and it looked like real chicken.<br /><br /><br /><div><a href="http://2.bp.blogspot.com/_zOA0GT7EZws/S7o28KGRRwI/AAAAAAAAA5A/cUoTKoRCpd4/s1600/7IMG_0468.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734305643480834" border="0" alt="" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S7o28KGRRwI/AAAAAAAAA5A/cUoTKoRCpd4/s400/7IMG_0468.jpg" /></a><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_zOA0GT7EZws/S7o27pRbo8I/AAAAAAAAA44/S_JmDQJmpTY/s1600/8IMG_0470.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456734296831927234" border="0" alt="" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S7o27pRbo8I/AAAAAAAAA44/S_JmDQJmpTY/s400/8IMG_0470.jpg" /></a><br /><br /><div><div></div></div></div></div></div></div></div></div></div></div></div></div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com3tag:blogger.com,1999:blog-7248720875091859800.post-9009288618071798842010-03-16T11:58:00.000-07:002010-03-16T13:55:36.379-07:00Little Rock<div><span class="Apple-style-span" style="font-size:small;">On Thursday we are off to compete in the <a href="http://www.smokeonthewaterbbq.com/2010-events/nlr-home.html">USA BBQ Championship</a> in Little Rock, Arkansas. They have a pretty good prize pool at this one.</span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">We are flying in and it is always a challenge to pull together all the meats and equipment required to have a good chance at winning the event. Luckily there are some really nice folks on the BBQ Circuit, Matt from <a href="http://www.jackedupbbq.com/">Jacked Up</a> is hauling some gear down for us, and Candy from <a href="http://www.bbqrsdelight.com/">BBQ'rs Delight</a> is loaning us her Jambo Pit.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Briskets were sent down with Matt frozen in a Cambro. Ribs and Chicken I am buying now and will check on my flight Thursday in an<a href="http://www.polarbearcoolers.com/PB481-cateringcoolerbag/"> insulated cooler bag</a>. I still need to figure out where I am going to source Pork Butts for the contest. Good news is I found some fantastic, well marbled spares today.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S5_wDNBsiNI/AAAAAAAAA4Q/gKU0jGGEgoM/s1600-h/securedownload.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S5_wDNBsiNI/AAAAAAAAA4Q/gKU0jGGEgoM/s400/securedownload.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449338011968637138" /></a><br /><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com3tag:blogger.com,1999:blog-7248720875091859800.post-55760390607104211002010-03-05T10:30:00.001-08:002010-03-05T11:15:51.422-08:00BBQ Karma<div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">2009 was quite a ride. The year started off with picking up </span><a href="http://ique2.blogspot.com/2009/01/new-jambo-pit.html"><span class="Apple-style-span" style="font-size: medium;">our new pit</span></a><span class="Apple-style-span" style="font-size: medium;">, </span><a href="http://ique2.blogspot.com/2009/04/ique-class.html"><span class="Apple-style-span" style="font-size: medium;">teaching a class</span></a><span class="Apple-style-span" style="font-size: medium;"> and </span><a href="http://www.pelletenvy.com/classes/"><span class="Apple-style-span" style="font-size: medium;">attending a class</span></a><span class="Apple-style-span" style="font-size: medium;">. Taking delivery on a brand new Jambo pit was a thrill and a definite highlight of the year.</span></span></div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div> <div><span class="619445320-03032010"><span style="font-family:Arial;font-size:85%;"></span></span> </div> <div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">As we got into the meat of the season our contest results were uneven. We were getting some good calls in Ribs and Chicken but really having some serious issues with Pork and Brisket. I think there was more to our struggles than just getting used to a new pit.</span></span></span></div> <div><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div> <div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">After the NEBS major, Harpoon, our BBQ Karma seemed to shift for the better. For starters I switched our Pork recipe back to a method we used back in 2004 and it seemed to make a big difference getting important Pork calls in Maine, Massachusetts and Lynchburg that led to Grand Championships. I think the other change was learning how to relax a bit and let the chips fall where they may. During the early part of the season I REALLY wanted to win an event and get myself back the Jack for the 8th year. I think it was a bit like a baseball player trying too hard to hit that game winning home run. I fussed too much, often adding last minute adjustments that were not needed and ultimately sabotaging some of my cooking. I was not trusting my recipes.</span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FSqAXuosI/AAAAAAAAA4E/yPlHO_5H_tc/s1600-h/force.jpg"><span class="Apple-style-span" style="font-size: medium;"><img src="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FSqAXuosI/AAAAAAAAA4E/yPlHO_5H_tc/s400/force.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445224306075148994" style="cursor: pointer; width: 300px; height: 400px; " /></span></a></span></span></span></div> <div><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div> <div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">After getting whooped again by I Smell Smoke at Harpoon I came to terms that I was going to miss the Jack in 2009. I think most of our team was OK with that. They saw me get shut out of BBQ calls at the Jack for the past 3 years. My wife Jenny thought I was a glutton for punishment wanting to head back to Lynchburg. The Team just wanted to cook the Royal. </span></span></span></div> <div><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div> <div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">I did decide to go cook the last New England Jack qualifier up in Maine at the last minute in August. While it may not have been completely true, I convinced myself I didn't care if I won the event. I showed up late, relaxed and tried to cook like I do at home. And that's when the</span><a href="http://ique2.blogspot.com/2009/09/jack-daniels-luck.html"><span class="Apple-style-span" style="font-size: medium;"> luck </span></a><span class="Apple-style-span" style="font-size: medium;">started to hit. I tried to replicate things at Massachusetts, showed up late, trusted our recipes and it paid off again. We scored consistently across the 4 categories and brought home our first Mass State Championship.</span></span></span></div> <div><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div> <div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="619445320-03032010"></span></span><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;">I was determined to keep the same vibe at the Jack. In 2002, our first year at the Jack, we actually came fairly close to winning the damn contest. We took 5th Chicken, 4th Ribs and 10th Pork.... and bombed Brisket for 10th overall. It wouldn't be the last time we bombed Brisket at the Jack and while we had some nice calls in individual categories over the years we were never able to replicate our first year results</span></span><span class="Apple-style-span" style="font-size: medium;">.</span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;">.. until 2009. </span></span></span></span></div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;">(Clear evidence of a bombed brisket at the Jack a few years ago)</span></span></span></span></div> <div> </div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FOoCEuX2I/AAAAAAAAA3c/dVxb_wqh6Cs/s1600-h/bombedbrisket.jpg"><span class="Apple-style-span" style="font-size: medium;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FOoCEuX2I/AAAAAAAAA3c/dVxb_wqh6Cs/s400/bombedbrisket.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445219874126061410" /></span></a><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span><div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;">(One of my Jack highlights, cooking the event with my son Ethan)</span></span></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FOn8pvhcI/AAAAAAAAA3U/XG7bvSRfpug/s1600-h/jack1.jpg"><span class="Apple-style-span" style="font-size: medium;"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FOn8pvhcI/AAAAAAAAA3U/XG7bvSRfpug/s400/jack1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445219872670713282" /></span></a></div><div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;">(A confident team pre-awards at the Jack 2002)</span></span></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FOnbxCEnI/AAAAAAAAA3M/EAFAllWJvW8/s1600-h/jack2.jpg"><span class="Apple-style-span" style="font-size: medium;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FOnbxCEnI/AAAAAAAAA3M/EAFAllWJvW8/s400/jack2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445219863842919026" /></span></a></div></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;">I'm fairly superstitious so I took it as huge sign of good luck and BBQ Karma when I saw this right as I drove over the Tennessee state line on my trip down to the 2009 Jack:</span></span></span></span></div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FQgyoTExI/AAAAAAAAA3k/XvQcXnUnaiM/s1600-h/jack.jpg"><span class="Apple-style-span" style="font-size: medium;"><img src="http://2.bp.blogspot.com/_zOA0GT7EZws/S5FQgyoTExI/AAAAAAAAA3k/XvQcXnUnaiM/s400/jack.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445221948744471314" style="cursor: pointer; width: 300px; height: 400px; " /></span></a></span></span></span></span></div><div><span style="font-family:Arial;"><span><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></div> <div><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div> <div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">I saw the #8 everywhere... the most important sighting was when Carolyn Wells dropped off my entry boxes numbered "8". Again we were one of the last teams to arrive, it was just my team-mate John Delpha and my brother Jamie. We enjoyed the local product in moderation and focused on the cook. I visited </span></span></span><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">Ms Mary Bobos for the 1st time for a serious feed and my table had a great laugh when our hostess corrected me on the approriate time for competition teams to put meats on the smoker. </span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FSp8ssMFI/AAAAAAAAA38/KvdcPW7EDOM/s1600-h/bobo.jpg"><span class="Apple-style-span" style="font-size: medium;"><img src="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FSp8ssMFI/AAAAAAAAA38/KvdcPW7EDOM/s400/bobo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445224305089327186" style="cursor: pointer; width: 400px; height: 300px; " /></span></a></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">We were lucky again to have all of our meats come out great and to hit the right tables to edge out Myron Mixon for the win. Its an incredible honor and my wife still catches me looking at the Grand Champ trophy that sits on our mantel.</span></span></span><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FSpItTMSI/AAAAAAAAA3s/nP6OoJ-K_po/s1600-h/jackwin.jpg"><span class="Apple-style-span" style="font-size: medium;"><img src="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FSpItTMSI/AAAAAAAAA3s/nP6OoJ-K_po/s400/jackwin.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445224291133239586" style="cursor: pointer; width: 400px; height: 300px; " /></span></a></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div> <div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">Uh Chris, so what happened at the Royal? Well we got completely shut out. Not a single call.</span></span></div></div><div><div><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">(The team getting it's ass kicked at the Royal)</span></span></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/S5FOnPYAxjI/AAAAAAAAA3E/fc0NaZKcc0M/s1600-h/shutout.jpg"><span class="Apple-style-span" style="font-size: medium;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/S5FOnPYAxjI/AAAAAAAAA3E/fc0NaZKcc0M/s400/shutout.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445219860516750898" /></span></a></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/S5FOnPYAxjI/AAAAAAAAA3E/fc0NaZKcc0M/s1600-h/shutout.jpg"></a></span><div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">The excuses are as follows... the Invitational had what seemed to me the toughest field in the history of Competition BBQ. Go watch the BBQ Pitmasters American Royal episode and Myron will tell you the 500 team Open is a damn crapshoot. The last reason is I don't think I ever fully recovered from a lengthy visit to the Jamaican National Teams site and the bar well stocked with Appleton Estate Special Reserve Rum.</span></span></div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="619445320-03032010"><span class="Apple-style-span" style="font-size: medium;"><span style="font-family:Arial;"></span></span></span><span class="Apple-style-span" style="font-size: medium;"> </span></div><div><span class="Apple-style-span" style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">(Ya mon at the Royal)</span></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/S5FOms1m7hI/AAAAAAAAA28/4RWxy_vg0e0/s1600-h/jam_man.jpg"><span class="Apple-style-span" style="font-size: medium;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/S5FOms1m7hI/AAAAAAAAA28/4RWxy_vg0e0/s400/jam_man.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445219851245645330" /></span></a><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;">Time to move onto 2010. One of my favorite contests is this weekend, the Snowshoe Grilling Challenge followed by big KCBS contests in Little Rock, Salisbury and Rochester. Hope to see you on the BBQ Trail in 2010</span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FSpRIeGqI/AAAAAAAAA30/NvpuUcfGS7Q/s1600-h/road.jpg"><span class="Apple-style-span" style="font-size: medium;"><img src="http://3.bp.blogspot.com/_zOA0GT7EZws/S5FSpRIeGqI/AAAAAAAAA30/NvpuUcfGS7Q/s400/road.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5445224293394684578" style="cursor: pointer; width: 300px; height: 400px; " /></span></a></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="619445320-03032010"><span style="font-family:Arial;font-size:85%;"><br /></span></span></div></div></div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com2tag:blogger.com,1999:blog-7248720875091859800.post-42982137445128166452010-02-03T09:17:00.000-08:002010-02-03T10:42:03.852-08:00Momofuku Cooking at Home<div><div>Lately I have been slow smoking meats using only salt as a seasoning. This approach has provided nice versatility in including the meats in pretty much any style of cooking. Since Christmas though the inspiration has been David Chang's bold, refined, pork fueled take on Asian/American cooking detailed in his Momofuku cookbook.</div><br /><div>First up were Pork Shoulders I used for a Bo Ssam feast with the IQue team a few weeks ago. Slices of pork shoulder garnished with Kimchi, ginger scallion scallion sauce, and freshly harvested Cape Cod oysters wrapped in butter lettuce. I could eat this 7 days a week.</div><div><br /></div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAIObSK6I/AAAAAAAAA20/vvKjSlYPk88/s1600-h/pork.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAIObSK6I/AAAAAAAAA20/vvKjSlYPk88/s400/pork.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434085672943233954" /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAIObSK6I/AAAAAAAAA20/vvKjSlYPk88/s1600-h/pork.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAHyUDwFI/AAAAAAAAA2s/01ZqgZZN75o/s1600-h/ssam.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAHyUDwFI/AAAAAAAAA2s/01ZqgZZN75o/s400/ssam.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434085665396736082" /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAHyUDwFI/AAAAAAAAA2s/01ZqgZZN75o/s1600-h/ssam.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAHjQw0FI/AAAAAAAAA2k/6p0RMgRxX3s/s1600-h/ssam2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 369px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S2nAHjQw0FI/AAAAAAAAA2k/6p0RMgRxX3s/s400/ssam2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434085661356380242" /></a><br /><br /></div><div><br /></div><div>Next up, The Kimchi stew starts with some salted and smoked 1/2 chickens. The backs were used to make a stock.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_0KEluZI/AAAAAAAAA2E/XNoAbmDOegQ/s1600-h/smokedchic.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_0KEluZI/AAAAAAAAA2E/XNoAbmDOegQ/s400/smokedchic.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434085328176920978" /></a></div><div><br /></div><div>David Chang's Cabbage Kimchi</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_0KEluZI/AAAAAAAAA2E/XNoAbmDOegQ/s1600-h/smokedchic.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_caZEUbI/AAAAAAAAA18/WYD7vr0eh7Y/s1600-h/kimchee.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_caZEUbI/AAAAAAAAA18/WYD7vr0eh7Y/s400/kimchee.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434084920240918962" /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_caZEUbI/AAAAAAAAA18/WYD7vr0eh7Y/s1600-h/kimchee.jpg"></a>Some garnish chopped with my incredibly sharp and incredibly cheap <a href="http://www.wokshop.com/HTML/products/cleavers/thai-kiwi-knives.html">Kiwi Brand</a> knife. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_cLO9BjI/AAAAAAAAA10/H6atPuG1iCE/s1600-h/knife.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_cLO9BjI/AAAAAAAAA10/H6atPuG1iCE/s400/knife.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434084916171966002" /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/S2m_cLO9BjI/AAAAAAAAA10/H6atPuG1iCE/s1600-h/knife.jpg"></a>Stock fortified with soy sauce, bacon, baby bok choy and smoked chicken<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/S2m_bpJB2II/AAAAAAAAA1k/EcpY1l6ZZ_0/s1600-h/stock.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/S2m_bpJB2II/AAAAAAAAA1k/EcpY1l6ZZ_0/s400/stock.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434084907020310658" /></a></div><div><br /></div><div>There are very few dishes that are not improved with the inclusion of a soft cooked egg.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/S2m_bpJB2II/AAAAAAAAA1k/EcpY1l6ZZ_0/s1600-h/stock.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/S2m_bYJNltI/AAAAAAAAA1c/5O749b9nj2s/s1600-h/soup.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/S2m_bYJNltI/AAAAAAAAA1c/5O749b9nj2s/s400/soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434084902457677522" /></a><br /><div><br /></div><div></div></div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com5tag:blogger.com,1999:blog-7248720875091859800.post-23063180551563358962010-01-26T11:04:00.000-08:002010-01-26T11:22:00.538-08:002010 I-Que ScheduleI'm working on a couple of new posts. One is a recipe for smoked chicken kim-chee soup. The other is a long overdue recap of the Jack Daniels contest. For now, here is the I-Que schedule for 2010<br /><br />March 6th, Snowshoe Grilling Challenge<br />March 20th, Smoke On The Water USA BBQ Championship Little Rock, AR<br />March 27th, Grillin on the Bay Brooklyn NY<br />April 16th, Salisbury MD<br />May 30th, Roc City Ribfest<br />June 6th, Peters Pond<br />June 26th, Boston Hills, NY<br />July 4th, Lake Placid<br />July 10th, Wildwood NJ<br />July 24th, Harpoon<br />Sept 11th, Norwalk CT<br />Sept 18th, Harvard MA<br />Oct 16th, Dover DE<br />Oct 23rd, Jack Daniels World ChampionshipI QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-30713150561459838212009-12-28T12:35:00.001-08:002009-12-28T14:18:47.829-08:00ProcrastinationProcrastination gets a bad rap sometimes. You see in this case I promised a review of my pastrami method some weeks ago. As it turns out, had I been prompt I would of missed the valuable comparison point that landed on my doorstep Christmas eve - namely a pound of sliced pastrami shipped from the NYC pastrami mecca - Katz Deli (Thanks <a href="http://fearlesschef.com/">Andy</a>).<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.roadfood.com/insider/photos/8266.jpg"><img style="cursor: pointer; width: 800px; height: 583px;" src="http://www.roadfood.com/insider/photos/8266.jpg" alt="" border="0" /></a><br /><br />The Katz meat was supremely tender, juicy, with wonderful smoke and spice notes. Above all it tasted beefy.<br /><br />I've eaten a few times previously at Katz, but more often at Schwartz' in Montreal where I found the smoked meat every bit as good as Katz maybe a bit bolder and peppery.<br /><br />So, my at home version attempts to mimic these pastrami/smoked meat standards.<br /><br />Here is my method.<br /><br />1) Buy a commercial corned beef brisket point cut. Not the flat and definitely not top round. I stock up on these after St. Patricks day and freeze them.<br /><br />2) Soak in cold water for 24 hours. Change out the water a couple of times. These cuts are built for being boiled where a lot of the salt is extracted into the boiled liquid. This is great when making New England boiled dinner but not for smoking. If you dont give the commercial corned beef a good soak you'll find the finished product to be too salty when smoking.<br /><br />3. Rub with mustard, fresh course grind of mixed peppercorns and whole coriander seeds. I also apply a light dusting of mild chile powder for color.<br /><br />4. Smoke at 250* with fruit wood until 180* internal temp.<br /><br />Some pictures:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SzkjmzQ6aTI/AAAAAAAAA0I/hkTEbe01kpo/s1600-h/photo1.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SzkjmzQ6aTI/AAAAAAAAA0I/hkTEbe01kpo/s400/photo1.jpg" alt="" id="BLOGGER_PHOTO_ID_5420402776020248882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SzkjmhXqSVI/AAAAAAAAA0A/RKb0Bk7n2O0/s1600-h/photo2.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SzkjmhXqSVI/AAAAAAAAA0A/RKb0Bk7n2O0/s400/photo2.jpg" alt="" id="BLOGGER_PHOTO_ID_5420402771216714066" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SzkjmSw0JtI/AAAAAAAAAz4/FczE9_YQ6WY/s1600-h/photo3.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SzkjmSw0JtI/AAAAAAAAAz4/FczE9_YQ6WY/s400/photo3.jpg" alt="" id="BLOGGER_PHOTO_ID_5420402767295686354" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SzkjmK6lQuI/AAAAAAAAAzw/R3eUEVGK8wE/s1600-h/photo4.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SzkjmK6lQuI/AAAAAAAAAzw/R3eUEVGK8wE/s400/photo4.jpg" alt="" id="BLOGGER_PHOTO_ID_5420402765189169890" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/Szkjl3c9TAI/AAAAAAAAAzo/vPYXeIX13kw/s1600-h/photo5.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/Szkjl3c9TAI/AAAAAAAAAzo/vPYXeIX13kw/s400/photo5.jpg" alt="" id="BLOGGER_PHOTO_ID_5420402759964642306" border="0" /></a><br /><br />The tenderness and flavor were great, in fact I thought world class... until I tasted the Katz sample. A couple things I think Katz does differently; first is they smoke at a low temp, almost a cold smoke possibly. You can see the crust on the Katz version is almost black. Don't be afraid to put a good smoke on your pastrami. Second, the meat is steamed to finish which really delivers the tenderness and moistness you are looking for.<br /><br />So it looks like eliminating procrastination is not in consideration for the New Year resolution. Losing 30 pounds on the other hand...<br /><br />Oh and the Anchor Christmas 2008 vs 2009? Both were great, as expected the 2008 was smoother and less spicy. The 2008 produced a wonderful dense aromatic head for an Ale that spent a year in my fridge.I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com1tag:blogger.com,1999:blog-7248720875091859800.post-55170098257894149132009-12-13T09:53:00.000-08:002009-12-13T09:55:20.343-08:00Football, chili, pastramiOh and sampling Anchor XMAS 2008 vs 2009. I'll post back tomorrow with Pastrami method and results.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SyUqZAGYYNI/AAAAAAAAAzE/3dasvPxWM_c/s1600-h/xmas.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SyUqZAGYYNI/AAAAAAAAAzE/3dasvPxWM_c/s400/xmas.jpg" alt="" id="BLOGGER_PHOTO_ID_5414780735994749138" border="0" /></a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com4tag:blogger.com,1999:blog-7248720875091859800.post-82908418281902967142009-12-01T10:57:00.000-08:002009-12-01T11:00:34.762-08:00BBQ PitmastersSet your DVR. The new <a href="http://tlc.discovery.com/tv/bbq-pitmasters/bbq-pitmasters.html?sicontent=0&sicreative=4400458326&siclientid=3730&sitrackingid=119597811&campaign=GGL%7Cbbq+pit+masters%7CBBQ+Pit+Masters%7CGGL+PM+-+Branded+-+Show+-+Video">BBQ Pitmaster show</a> premieres on TLC Thursday night. The Diva Q blog has a <a href="http://divaqbbq.blogspot.com/2009/11/in-depth-interview-with-john-markus.html">great interview</a><a href="http://divaqbbq.blogspot.com/2009/11/in-depth-interview-with-john-markus.html"> </a>with the series producer, John Markus.I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com1tag:blogger.com,1999:blog-7248720875091859800.post-1778687472347405982009-11-21T19:15:00.000-08:002009-11-21T19:29:48.074-08:00NYCI love everything about NY except for their baseball team. Actually about all we did was eat on this trip. It went something like this:<br /><br />Martinis at smith and wollensky<br />3 dozen oysters and gruner veltliner at grand central station<br />Momofuku: hamachi, pork buns, apple Kim chee with jowl bacon, pig head<br />Bagels with belly lox<br />Double shack burgers<br />Moist brisket and jalepeno sausage at hill country<br />Meatball sliders, mushroom risotto, lamb shank, panna cotta at little owl<br /><br />Good eats! <br /><br /><br /><br /><br /><br />-- Post From My iPhone<br />I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-69367895810056508162009-11-07T07:51:00.000-08:002009-11-07T08:03:24.832-08:00My Jack Daniels BBQ Poster Collection2000: Did not compete<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYqbU7D6I/AAAAAAAAAyc/5kEQN9lJQEY/s1600-h/DSC_0105.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYqbU7D6I/AAAAAAAAAyc/5kEQN9lJQEY/s400/DSC_0105.jpg" alt="" id="BLOGGER_PHOTO_ID_5401391182758219682" border="0" /></a><br /><br /><br />2001: Before my time<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWYqWR6eDI/AAAAAAAAAyU/lDcpKv2-0KI/s1600-h/DSC_0110.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWYqWR6eDI/AAAAAAAAAyU/lDcpKv2-0KI/s400/DSC_0110.jpg" alt="" id="BLOGGER_PHOTO_ID_5401391181403420722" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYqIRCBqI/AAAAAAAAAyM/rgzJrNvophM/s1600-h/DSC_0109.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYqIRCBqI/AAAAAAAAAyM/rgzJrNvophM/s400/DSC_0109.jpg" alt="" id="BLOGGER_PHOTO_ID_5401391177641625250" border="0" /></a><br /><br />2002: 4th Ribs, 5th Chicken, 10th Pork, 10th Overall<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYp7sbnbI/AAAAAAAAAyE/MAIpxsWeD1c/s1600-h/DSC_0100.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYp7sbnbI/AAAAAAAAAyE/MAIpxsWeD1c/s400/DSC_0100.jpg" alt="" id="BLOGGER_PHOTO_ID_5401391174266887602" border="0" /></a><br /><br />2003: Shut out<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYpz55BII/AAAAAAAAAx8/hF6X5ZyAfls/s1600-h/DSC_0113.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYpz55BII/AAAAAAAAAx8/hF6X5ZyAfls/s400/DSC_0113.jpg" alt="" id="BLOGGER_PHOTO_ID_5401391172175856770" border="0" /></a><br /><br />2004: 3rd Chicken<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYUZg5GaI/AAAAAAAAAx0/sA9RAjdJRXw/s1600-h/DSC_0115.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYUZg5GaI/AAAAAAAAAx0/sA9RAjdJRXw/s400/DSC_0115.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390804314429858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYUcEjt2I/AAAAAAAAAxs/3nq42MjQDU4/s1600-h/DSC_0116.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYUcEjt2I/AAAAAAAAAxs/3nq42MjQDU4/s400/DSC_0116.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390805000894306" border="0" /></a><br /><br />2005: 2nd Place Pork, 3rd Place Chefs Choice<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWYUOjRIGI/AAAAAAAAAxk/7F4ilOYr_QY/s1600-h/DSC_0117.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWYUOjRIGI/AAAAAAAAAxk/7F4ilOYr_QY/s400/DSC_0117.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390801371603042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYT2fPicI/AAAAAAAAAxc/C9zq1ELU2Cw/s1600-h/DSC_0118.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYT2fPicI/AAAAAAAAAxc/C9zq1ELU2Cw/s400/DSC_0118.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390794912270786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYG-r1dlI/AAAAAAAAAxU/qPAm3jVumA4/s1600-h/DSC_0119.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYG-r1dlI/AAAAAAAAAxU/qPAm3jVumA4/s400/DSC_0119.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390573774272082" border="0" /></a><br /><br /><br />2006: 1st Place Chefs Choice, 1st Jack Grilling<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYG3R3EyI/AAAAAAAAAxM/h_Wfp_aX05Y/s1600-h/DSC_0120.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYG3R3EyI/AAAAAAAAAxM/h_Wfp_aX05Y/s400/DSC_0120.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390571786277666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYGplqAJI/AAAAAAAAAxE/cFX2_pevp8A/s1600-h/DSC_0121.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWYGplqAJI/AAAAAAAAAxE/cFX2_pevp8A/s400/DSC_0121.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390568111210642" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYGUE1CLI/AAAAAAAAAw8/KkOtJJzdXBs/s1600-h/DSC_0122.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWYGUE1CLI/AAAAAAAAAw8/KkOtJJzdXBs/s400/DSC_0122.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390562336377010" border="0" /></a><br /><br />2007: Shut Out<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWYGDNTv-I/AAAAAAAAAw0/0JIC1EKv9rw/s1600-h/DSC_0123.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWYGDNTv-I/AAAAAAAAAw0/0JIC1EKv9rw/s400/DSC_0123.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390557808541666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWX9ZDtyOI/AAAAAAAAAws/jY_XPXLl-gk/s1600-h/DSC_0123%5B1%5D.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SvWX9ZDtyOI/AAAAAAAAAws/jY_XPXLl-gk/s400/DSC_0123%5B1%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390409055062242" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWX9QRm5YI/AAAAAAAAAwk/lEvugJot3WI/s1600-h/DSC_0125.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWX9QRm5YI/AAAAAAAAAwk/lEvugJot3WI/s400/DSC_0125.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390406697411970" border="0" /></a><br /><br />2008: 1st Chefs Choice, 10th Dessert<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX9EsZymI/AAAAAAAAAwc/75tGnLoc6Hs/s1600-h/DSC_0126.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX9EsZymI/AAAAAAAAAwc/75tGnLoc6Hs/s400/DSC_0126.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390403588573794" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWX9OB_vxI/AAAAAAAAAwU/vcvIYfoyk8c/s1600-h/DSC_0127.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SvWX9OB_vxI/AAAAAAAAAwU/vcvIYfoyk8c/s400/DSC_0127.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390406095060754" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX3FmxjWI/AAAAAAAAAwM/phO3hwt-nTw/s1600-h/DSC_0128.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX3FmxjWI/AAAAAAAAAwM/phO3hwt-nTw/s400/DSC_0128.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390300754185570" border="0" /></a><br /><br />2009: 2nd Pork, 8th Chicken, 2nd Dessert, Grand Champ<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX22Umh0I/AAAAAAAAAwE/g40ycG0GAas/s1600-h/DSC_0129.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX22Umh0I/AAAAAAAAAwE/g40ycG0GAas/s400/DSC_0129.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390296651433794" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX2n1fP_I/AAAAAAAAAv8/HyMC8m_xCho/s1600-h/DSC_0130.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SvWX2n1fP_I/AAAAAAAAAv8/HyMC8m_xCho/s400/DSC_0130.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390292762836978" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWX2duPDGI/AAAAAAAAAv0/A_AchyA5Hp4/s1600-h/DSC_0131.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SvWX2duPDGI/AAAAAAAAAv0/A_AchyA5Hp4/s400/DSC_0131.jpg" alt="" id="BLOGGER_PHOTO_ID_5401390290048060514" border="0" /></a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com2tag:blogger.com,1999:blog-7248720875091859800.post-85069329984235333592009-11-02T06:39:00.000-08:002009-11-02T07:03:26.601-08:00BBQ GuruSpent some time this past weekend cooking some briskets on my Large Big Green Egg. And had a chance to try out a new toy, the <a href="http://secure.thebbqguru.com/ProductCart/pc/viewPrd.asp?idcategory=48&idproduct=309">BBQ Guru Nano Q</a>. An electronic air draft controller that monitors the internal temp of your BBQ pit and and puts just the right amount of air on your fire so the pit stays at the set temp.<br /><br />I'm a big fan of products that do one thing really well. Its a rare product - the iPhone comes to mind - that does many things well. I've had cell phones that had tons of features and functions but didn't do their main job very well - i.e. making phone calls. More is not necessarily better and obviously the BBQ Guru product designers followed the <a href="http://en.wikipedia.org/wiki/KISS_principle">K.I.S.S.</a> principle with this edition of draft controllers.<br /><br />I filled my BGE up with <a href="http://www.wickedgoodcharcoal.com/">Wicked Good Lump Charcoal</a>. Plugged in the Nano-Q, lit the fire and let it go. The Nano-Q defaults to 225* but the user can bump it up or down by 5 degrees with the two buttons on the front of the device. The optional operating method is to get the pit just how you like it using the pit thermometer, and then press both buttons which captures the pit temp and the Guru will keep it there nice and steady as long as your fuel holds up.<br /><br />I cooked a couple of briskets which took about 12 hours. I decided to just let the pit go and see how long the Guru could keep the Egg going on one load of charcoal. The Egg was fired up at 3pm on Saturday. I finally unplugged the Guru at 9pm on Sunday - about 30 hours later. In addition to rock solid 225* the entire way, the Guru also seemed to do a great job at conserving fuel. There is still some lump charcoal left in the Egg.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/Su70RmPgWKI/AAAAAAAAAtM/H14Lwy5NKCQ/s1600-h/1.bmp"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/Su70RmPgWKI/AAAAAAAAAtM/H14Lwy5NKCQ/s400/1.bmp" alt="" id="BLOGGER_PHOTO_ID_5399521586424338594" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/Su70RX4VPyI/AAAAAAAAAtE/2KreSzwG6Hw/s1600-h/2.bmp"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/Su70RX4VPyI/AAAAAAAAAtE/2KreSzwG6Hw/s400/2.bmp" alt="" id="BLOGGER_PHOTO_ID_5399521582569045794" border="0" /></a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-69824312607538161122009-10-25T16:31:00.000-07:002009-10-25T16:33:29.395-07:00I Que wins the JackI'll get a post together but for now...<br /><a href="http://www.jackdanielsbarbecuemedia.com/default.aspx#"><br />http://www.jackdanielsbarbecuemedia.com/default.aspx#</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SuTf-hhVBhI/AAAAAAAAAsM/6EQ8ZQHPM5M/s1600-h/32.jpg"><img style="cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SuTf-hhVBhI/AAAAAAAAAsM/6EQ8ZQHPM5M/s400/32.jpg" alt="" id="BLOGGER_PHOTO_ID_5396684518739740178" border="0" /></a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com6tag:blogger.com,1999:blog-7248720875091859800.post-87641778562390552002009-10-22T12:40:00.001-07:002009-10-22T12:40:00.986-07:00The Jack<br /><br /><br /><center><a href='http://blogpress.w18.net/photos/09/10/22/422.jpg'><img src='http://blogpress.w18.net/photos/09/10/22/s_422.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />-- Post From My iPhone<br />I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com1tag:blogger.com,1999:blog-7248720875091859800.post-1215273703723979552009-10-16T07:53:00.000-07:002009-10-16T07:56:44.116-07:00Harpoon HelpsGreat event, great cause. The 3rd annual <a href="http://www.harpoonbrewery.com/index.cfm/page/3rd-Annual-Harpoon-Helps-pre-Thanksgiving-Beer-B-Q/cdid/133662/pid/3002">Harpoon Helps Pre-Thanksgiving Beer-B-Que</a>.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_vtjh11Tw_Ao/SQ9dcAbiJ4I/AAAAAAAAGIA/aQlp_4hhsEY/Picture%20023.jpg?imgmax=800"><img style="cursor: pointer; width: 800px; height: 600px;" src="http://lh6.ggpht.com/_vtjh11Tw_Ao/SQ9dcAbiJ4I/AAAAAAAAGIA/aQlp_4hhsEY/Picture%20023.jpg?imgmax=800" alt="" border="0" /></a><br /><br /><br /><br /><div><span class="header">Harpoon Helps Beer-B-Q – Dinner Menu</span></div><div style="text-align: left;"> <span style="color: rgb(0, 0, 153);" class="subheader">PASSED APPETIZERS</span></div><ul><li>Burnt Ends on Texas Toast</li><li>Pulled Pork Canapés</li><li>Jalapeno Poppers</li><li>New England BBQ Championship Poon Dogs!!!</li><li>World Famous Coconut Shrimp</li><li>Harpoon Cider Butternut Squash Bisque</li></ul><div> </div><div style="color: rgb(0, 0, 153);"><span class="subheader">DINNER</span></div><ul><li>Harpoon Ale Brined Turkey – Barbecue Dry Rub, Apple Smoke</li><li>Southern Cornbread and Fatty Sausage Stuffing</li><li>Garlic Smashed Maine Potatoes</li><li>Collard Greens with Smoked Slab Bacon, Maple Syrup</li><li>Smoked Pumpkin and Root Vegetable Gratin</li><li>Grandma Wolff's Cole Slaw</li><li>Cranberry Relish</li></ul><div> </div><div style="color: rgb(0, 0, 153);"><span class="subheader">DESSERT</span></div><div><ul><li>Apple Bread Pudding with a Harpoon Cider Sauce</li></ul></div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com1tag:blogger.com,1999:blog-7248720875091859800.post-43459451778403625082009-10-10T13:38:00.000-07:002009-10-10T13:53:03.766-07:00Unpacked, cleaned, organized, re-packed, cooked chicken, cooked ribs.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/StD0KvlLE3I/AAAAAAAAAsE/h_PtPqOTolQ/s1600-h/9716_1232511048792_1109635660_30730742_1700529_n.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/StD0KvlLE3I/AAAAAAAAAsE/h_PtPqOTolQ/s400/9716_1232511048792_1109635660_30730742_1700529_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5391077219370734450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/StDzuM7KkyI/AAAAAAAAAr8/AgCJnDzVOJs/s1600-h/9716_1232509728759_1109635660_30730710_4159870_n.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/StDzuM7KkyI/AAAAAAAAAr8/AgCJnDzVOJs/s400/9716_1232509728759_1109635660_30730710_4159870_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5391076729031398178" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/StDzt0xbtSI/AAAAAAAAAr0/bRxZzfOFV3k/s1600-h/9716_1232510848787_1109635660_30730738_614190_n.jpg"><img style="cursor: pointer; width: 400px; height: 262px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/StDzt0xbtSI/AAAAAAAAAr0/bRxZzfOFV3k/s400/9716_1232510848787_1109635660_30730738_614190_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5391076722548127010" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/StDztHdMwtI/AAAAAAAAArk/W0mirXO_TnY/s1600-h/DSC_0010.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/StDztHdMwtI/AAAAAAAAArk/W0mirXO_TnY/s400/DSC_0010.jpg" alt="" id="BLOGGER_PHOTO_ID_5391076710383665874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/StDzs9n6XCI/AAAAAAAAArc/m_G_hAZGS6c/s1600-h/DSC_0011.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/StDzs9n6XCI/AAAAAAAAArc/m_G_hAZGS6c/s400/DSC_0011.jpg" alt="" id="BLOGGER_PHOTO_ID_5391076707744242722" border="0" /></a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-21575165207272614022009-09-22T06:53:00.001-07:002009-09-22T07:00:15.672-07:00Harvard MAMy team won the Mass State BBQ Championship this past weekend. The good news is our best categories were those we struggled with all season - Pork and Brisket. This win could have landed us an invite to the Jack Daniels Invitational for both 2010 and 2011. 2009 Mass State should be an automatic for 2010. 2010 would then be our 9th year competing at "The Jack". Jack Daniels has a rule that teams that have been invited to the Jack 9 times get an automatic invite for their 10th year.<br /><br />Beautiful weather all weekend with the exception of the<a href="http://2.bp.blogspot.com/_vtjh11Tw_Ao/SrYGqFwtR1I/AAAAAAAAI84/UuHeUv5iMEI/s1600-h/photo-740308.jpg"> low 30's temp overnight</a>.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SrjXUmeJ-SI/AAAAAAAAAq8/D2BwVV-8ftE/s1600-h/rib.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SrjXUmeJ-SI/AAAAAAAAAq8/D2BwVV-8ftE/s400/rib.jpg" alt="" id="BLOGGER_PHOTO_ID_5384290103445813538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SrjXUGBQ1YI/AAAAAAAAAq0/5k2cc8pjPvM/s1600-h/brisket.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SrjXUGBQ1YI/AAAAAAAAAq0/5k2cc8pjPvM/s400/brisket.jpg" alt="" id="BLOGGER_PHOTO_ID_5384290094734693762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SrjXT9SdWcI/AAAAAAAAAqs/g3Ww8gBCWTI/s1600-h/chicken1.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SrjXT9SdWcI/AAAAAAAAAqs/g3Ww8gBCWTI/s400/chicken1.jpg" alt="" id="BLOGGER_PHOTO_ID_5384290092390898114" border="0" /></a><br /><br />Keg kicked<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SrjXHeAHopI/AAAAAAAAAqk/QeMosmGI_RQ/s1600-h/keg.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SrjXHeAHopI/AAAAAAAAAqk/QeMosmGI_RQ/s400/keg.jpg" alt="" id="BLOGGER_PHOTO_ID_5384289877834048146" border="0" /></a><br /><br />A hawk flew by our site<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_zOA0GT7EZws/SrjXG6JgSMI/AAAAAAAAAqc/VMjTr31l4Dc/s1600-h/hawk1.jpg"><img style="cursor: pointer; width: 400px; height: 388px;" src="http://2.bp.blogspot.com/_zOA0GT7EZws/SrjXG6JgSMI/AAAAAAAAAqc/VMjTr31l4Dc/s400/hawk1.jpg" alt="" id="BLOGGER_PHOTO_ID_5384289868209735874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/SrjXGiNXPzI/AAAAAAAAAqU/hpNMjWqmLdo/s1600-h/hawk2.jpg"><img style="cursor: pointer; width: 400px; height: 377px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/SrjXGiNXPzI/AAAAAAAAAqU/hpNMjWqmLdo/s400/hawk2.jpg" alt="" id="BLOGGER_PHOTO_ID_5384289861783469874" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SrjXGG4-q1I/AAAAAAAAAqM/tqxa6R2cv-Q/s1600-h/fireworks1.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SrjXGG4-q1I/AAAAAAAAAqM/tqxa6R2cv-Q/s400/fireworks1.jpg" alt="" id="BLOGGER_PHOTO_ID_5384289854450215762" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zOA0GT7EZws/SrjXF5hvQ4I/AAAAAAAAAqE/7oZn_2VQ_fc/s1600-h/trophy.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_zOA0GT7EZws/SrjXF5hvQ4I/AAAAAAAAAqE/7oZn_2VQ_fc/s400/trophy.jpg" alt="" id="BLOGGER_PHOTO_ID_5384289850863076226" border="0" /></a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com4tag:blogger.com,1999:blog-7248720875091859800.post-18119482573563748412009-09-11T11:46:00.000-07:002009-09-11T11:47:20.738-07:00From Eat Local VT<a href="http://www.eatlocalvt.com/blog/john-delpha/pt-farms-suckling-pig-bbqd-porchetta-style">John Delpha talks Porchetta</a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-18666063371341899842009-09-02T18:19:00.000-07:002009-09-02T20:02:44.853-07:00Jack Daniels LuckLast year my team was <a href="http://ique2.blogspot.com/2008/09/lucky-7.html">lucky</a>. We were drawn for the Jack Daniels contests, I think a 2/5 chance.<br /><br />This year, somehow, we were even <a href="http://www.celebratemainefestival.com/BBQ_Comp_Results.html">luckier</a>. Like luckier than getting drawn for the Jack out of Missouri or TX.<br /><br />After the Harpoon event we found ourselves with a great new cooker but not a Grand Championship in the 2009 season. We felt that we had been cooking pretty good. Maybe we were just missing a little luck? Anyways, we had pretty much resigned ourselves to missing The Jack this season. And then, at the last moment, Jamie and I decided to head up to Maine and cook the Jack automatic state championship contest. Some would say that I was going all along but just hadn't admitted it to myself yet.<br /><br />We showed up late and found most all of the teams up in Maine had gorged on lobster, la fin du monde and whiskey the night before. Come 11pm seemed most everyone was "napping". It was a cool, beautiful Maine night and we cooked some good barbecue.<br /><br />At the Awards the next day I Smell Smoke took 1st Ribs, 1st Brisket, 2nd Chicken. That wins pretty much any contest you can think of. I-Que had a 1st Chicken, no call Ribs, 3rd Pork, no call Brisket. A shot at Reserve. Turns out, the only chance we had at Grand Champion was for I Smell Smoke to really BOMB Pork. I'm sure most people reading this blog know how well I Smell Smoke does in Pork every weekend of the summer. So what are the odds of us winning Grand there? 100-1 at least I would say. Really lucky.<br /><br />Good luck to all the teams in the draw tomorrow, I hope you get lucky and your bung is pulled.I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-18403096953953763282009-08-23T16:03:00.001-07:002009-08-23T16:03:56.558-07:00Charcoal BasketThe basket holds about 25 lbs of lump with a few splits of hickory and oak mixed in. Takes a good hour or so for the fire to burn clean, but once it did the cooker went close to 7 hours on one basket at 250. <br /><br /><br /><br /><br /><center><a href='http://blogpress.w18.net/photos/09/08/23/641.jpg'><img src='http://blogpress.w18.net/photos/09/08/23/s_641.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://blogpress.w18.net/photos/09/08/23/642.jpg'><img src='http://blogpress.w18.net/photos/09/08/23/s_642.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />-- Post From My iPhone<br />I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-81359901443207929542009-08-21T07:55:00.000-07:002009-08-21T08:10:40.835-07:00Jambo Mod<div>I'm afraid if Jamie Geer sees this post he may drive up to Massachusetts and take my pit away. I saw that he built a pellet hopper add-on for <a href="http://www.bbqrsdelight.com/jambo.html">Candy Weavers</a> pit. So I'm thinking my mod can't be as bad as burning pellets in a Jambo pit. <div><br /></div><div>The worlds best charcoal manufacturer operates up in New England - <a href="http://www.wickedgoodcharcoal.com/">Wicked Good Charcoal</a> - I love the stuff, especially their lump charcoal product. So we built a charcoal basket for the Jambo and plan to give burning some WGC lump a try. I'm hoping to get 4-6 hours of unattended cooking out of a full basket of charcoal. We shall see and I'll report back.</div><div><br /></div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/So64dgqZsgI/AAAAAAAAAo8/AJlRAF_c8cM/s1600-h/photo1.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/So64dgqZsgI/AAAAAAAAAo8/AJlRAF_c8cM/s400/photo1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372434222623076866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_zOA0GT7EZws/So64dSxOf2I/AAAAAAAAAo0/JqUlATP9vo8/s1600-h/photo.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_zOA0GT7EZws/So64dSxOf2I/AAAAAAAAAo0/JqUlATP9vo8/s400/photo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372434218893606754" /></a><br /><div><br /></div><div><br /></div>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0tag:blogger.com,1999:blog-7248720875091859800.post-58125261046635223462009-08-10T07:13:00.000-07:002009-08-10T07:19:39.246-07:00Cooking Lean and MeanWe have been cooking contests this season fitting all of our supplies and gear into the Jambo pit and my Jeep. Its pretty streamlined and works well. I do get jealous of teams with bigger setups, especially if the weather is foul. However, two guys can break down our camp in about 45 minutes and that's the real benefit. The Team next to us this weekend at the <a href="http://bbqme.com/">Maine State BBQ Championship</a>, <a href="http://meatatslims.com/">Meat at Slims</a>, had a real nice lean and mean setup... here it is:<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SoAsVvsialI/AAAAAAAAAos/RJwXzaK78RE/s1600-h/download1.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SoAsVvsialI/AAAAAAAAAos/RJwXzaK78RE/s400/download1.jpg" alt="" id="BLOGGER_PHOTO_ID_5368339507917777490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_zOA0GT7EZws/SoAsVStP82I/AAAAAAAAAok/fb18nxnueig/s1600-h/download.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_zOA0GT7EZws/SoAsVStP82I/AAAAAAAAAok/fb18nxnueig/s400/download.jpg" alt="" id="BLOGGER_PHOTO_ID_5368339500136133474" border="0" /></a>I QUEhttp://www.blogger.com/profile/14242642591836810826noreply@blogger.com0