Cook site right on the beach of lake ontario. Should be a great weekend for cooking BBQ.
-- Post From My iPhone
Saturday, May 23, 2009
Rochester NY
Cook site right on the beach of lake ontario. Should be a great weekend for cooking BBQ.
-- Post From My iPhone
Saturday, May 16, 2009
BBQ and Bourbon Dinner at Tremont 647
I'm guest chefing a dinner a Tremont 647 featuring BBQ AND Bourbon... can't really go wrong with that... Here is the menu:
BBQ & Bourbon Dinner Menu
June 15th, 2009, 6:00pm
Passed Appetizers
Burnt Ends on texas toast
Pork Ribs, “memphis style”
Hushpuppies with maple butter
First Course
Kentucky Style Grilled Lamb Sirloin
fava bean puree
Second Course
Early Summer Succotash
wilted Nesenkeag greens, cornbread croutons
Family Style Dinner
Barbecue Pork Sampler
Shoulder, Loin, Belly, Lexington #1 Dip
Whole Smoke-Roasted Striped Bass
minted hominy salad
Family Style Sides
Bourbon Baked Beans, Andy's Mac n’ Cheese, Collard Greens, Onion Rings
Dessert
Peanut Butter Pie
Bourbon brittle
BBQ & Bourbon Dinner Menu
June 15th, 2009, 6:00pm
Passed Appetizers
Burnt Ends on texas toast
Pork Ribs, “memphis style”
Hushpuppies with maple butter
First Course
Kentucky Style Grilled Lamb Sirloin
fava bean puree
Second Course
Early Summer Succotash
wilted Nesenkeag greens, cornbread croutons
Family Style Dinner
Barbecue Pork Sampler
Shoulder, Loin, Belly, Lexington #1 Dip
Whole Smoke-Roasted Striped Bass
minted hominy salad
Family Style Sides
Bourbon Baked Beans, Andy's Mac n’ Cheese, Collard Greens, Onion Rings
Dessert
Peanut Butter Pie
Bourbon brittle
Friday, May 1, 2009
On the road
I'm on a BBQ research and develoment trip with stops in NC and VA. On my first stop I followed a pied piper around the laguardia airport
-- Post From My iPhone
-- Post From My iPhone
Monday, April 20, 2009
Maryland, Crab, Hickory
My team-mate Kenny Goodman and I cooked the KCBS contest in Salisbury MD this past weekend which had 92 teams competing and close to $20k in prize money. I cooked this event in its first year and if my hazy memory is correct there were 18 teams. Amazing growth in this 'sport'.
We were pretty happy with our food but obviously still need to figure out the Jambo pit. The pit cooked great... no problem keeping a nice clean fire... but it does cook different from the Backwoods Smokers we are used to so I guess we'll have a bit of a learning curve. So no trophies but I did bring home some awesome fresh crabmeat that was loaded with nubs of roe. Wonderfully fresh and really didnt need any seasoning at all. We used some of this crab in our chefs choice entry, which was a riff on our winning Jack Daniels chefs choice entry back in October.
Got home, cleaned the pit and stacked what must of been 1.5 cords of green hickory with some oak and cherry mixed in. Joe Regan who has done some tree work on our property hooked us up. I'm hoping this wood dries enough to use by the end of the summer.
We were pretty happy with our food but obviously still need to figure out the Jambo pit. The pit cooked great... no problem keeping a nice clean fire... but it does cook different from the Backwoods Smokers we are used to so I guess we'll have a bit of a learning curve. So no trophies but I did bring home some awesome fresh crabmeat that was loaded with nubs of roe. Wonderfully fresh and really didnt need any seasoning at all. We used some of this crab in our chefs choice entry, which was a riff on our winning Jack Daniels chefs choice entry back in October.
Got home, cleaned the pit and stacked what must of been 1.5 cords of green hickory with some oak and cherry mixed in. Joe Regan who has done some tree work on our property hooked us up. I'm hoping this wood dries enough to use by the end of the summer.
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