Thursday, December 24, 2009

Christmas Eve Dinner

Merry Christmas!

Every Christmas Eve Sheila and I make something great for dinner. It has always been our thing before the rat race of Christmas Day. This year we decided to have prime rib, for the second year in a row.

Got a nice, two bone section of certified angus prime rib. For the record I didn't do the hatchet job on the top of the meat, it came that way.

Rubbed it with my usual prime rib seasoning, equal parts turbunado sugar and Schwartz's Montreal steak seasoning.

Cooked at 375 for the first half hour, then lowered the temp to 325 and finished. I wanted to take it to between 120 and 125 degrees in the center, but I got distracted and took it to around 135 degrees.

After sitting for a while it was more of a medium than medium rare, but it was still delicious.

Served with asparagus sauteed with a little olive oil and some fresh minced garlic, and Sheila made Yorkshire pudding. Served the beef with a home made horshradish cream sauce. Poured some of the jus from the beef over before serving, which is why is seems a little gray.

Was a great meal for sure!

Today, we're heading over to my parents house in Orange. For starters my father has another cheese platter lined up for us, and my mom is making a baked brie. For dinner, it will be filet mignon with my bernaise along with the full assortment of sides and dessert made by my pastry chef sister. It is sure to be a merry Christmas!

Wednesday, December 16, 2009

Contest Sites

I've been thinking a lot about contest sites lately. Our contest sites sure have evolved in our three years of competition BBQ. This first picture below was taken at our first contest in Rhode Island in May of 2006. What you see is what we brought, which wasn't much. Notice the old style radio. Overall, looking back, we were pretty well prepared for that first contest, although that cheap ass pop up tent did not survive the weekend.

This next picture below was our second contest, New Hampshire Rock-N-Ribfest 2006. I added two new EZ Ups and made a sign myself. We also added more teammates and the tremendous amount of clutter that comes with them. I look at the slovenly site below and cannot believe that we won that contest.

Fast forward to Lake Placid, 2006, our third contest. Used winnings from New Hampshire to buy another WSM, a banner and for a logo design. This below would be our team look for a few contests.

This next one below is from the Jack 2006.

Next is our first contest of 2007. Here we have added the RV, our toy hauler.

By New Paltz, 2007, I settled on the base setup below that we still use to this day. I really like this setup, it's functional, even in a tight 20 foot by 20 foot site.

This below is the last contest we cooked, Harpoon 2009. I felt this site was very functional for vending, and still looked pretty good. The clutter is greatly eliminated.

I have some ideas for our 2010 contest sites. Also, I have finally picked up a couple of banners with the team logo on it. We may not score well but our site will look great!

Friday, December 11, 2009

The Soup Nazi

He now has a place at Mohegan Sun. No soup for you one year!
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Monday, December 07, 2009

RIP Mike Grudzinskas

Mike of I Smell Smoke died over the weekend in Arizona, where he was competing with the team. A huge loss for the BBQ community, just a great guy all around.

Saturday, December 05, 2009


For the NEBS Holiday party today....

Friday, December 04, 2009

BBQ Pitmasters On TLC

Tuned in for the series premiere of BBQ Pitmasters series on The Learning Channel (TLC) last night. I have to say that I really enjoyed it. I thought it was an accurate portrayal of what goes on at a contest from a cook's perspective. Even included a massive storm and a flat tire!

I liked that it profiled a few of the big, nationally known cooks, but also a relatively new team, and one that had never competed before and had absolutely no clue what they were doing. The guy Paul Peterson probably thought KCBS was a California TV station before that weekend.

If you haven't seen it yet, give it a look. It won't disappoint. New episodes air Thursdays at 10PM eastern, but it replays several times during the week, next Sunday at 1PM and Monday at 10PM.

I'd also like to suggest Q Haven for season two. I might be willing to let someone spray me down with mustard on camera. Also I think "Drunk Ted" might be good TV. I have a feeling our team could turn the show into a drama!

Thursday, November 26, 2009

Thanksgiving Feast

We had an epic feast at my parents house for Thanksgiving.

Things got started with an incredible cheese selection. My father has a "cheese guy" and they made up an impressive high end selection, including Roquefort, brie, an outrageous aged cheddar, an Italian and a goat cheese. Dad also had some incredible caviar, served with creme frieshe and crumbled egg.

The warm up was rounded out with Sheila's spicy artichoke dip, which was awesome as usual.

Fortunately we had the appetizers at around noon, giving us several hours to recover before the 4PM dinner.

I did a turkey honey brined and smoked. It was the first time I have honey brined a turkey before. Kept it simple, brined overnight in a cooler with water, kosher salt, and honey. Dried off, transported to Orange from Norwich, rubbed generously with butter then a dusting of salt and fresh ground pepper. A few aromatics in the cavity.

Smoked on the WSM at 325 degrees, took about 4 hours to when I pulled it off and rested for around a half hour before we ate.

The meat was very moist and flavorful. The one thing about smoked turkey is that the process really ruins the skin for me, it's just too smoky. It was popular with my brother in law Eduardo though.

Traditional sides, mashed potatoes and gravy, cranberry sauce, roasted sweet potatoes and fried onion green beans. Dinner rocked.

Dessert, my sister Jenny made two pies, a traditional apple pie and another that I don't remember what the second one was.

The football games were weak but the meal and family were awesome!

WSM'd Turkey

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Wednesday, November 25, 2009

Thanksgiving Eve Ribs!

Cooked up a couple of racks of spare ribs for dinner tonight. Came out really good, went a little heavy on the spice, even for my liking and I like em hot. Max was able to eat them and demanded more, so apparently they werent "too too" hot.

Doing an apple brined smoked turkey for Thanksgiving tomorrow at my parents house. I'll try and send an update somewhere along the way. Happy Thanksgiving!

Tuesday, November 24, 2009


Wednesday, November 18, 2009

BBQ Doldrums

Been in the BBQ doldrums lately. BBQ equipment is all clean and resting in the garage, camper is winterized, and I haven't had a real motivation to cook. That includes at home, where dinners lately have been fast and easy or arrive in a pizza box.

Going to break the cycle this week. A pot of chili tomorrow, ribs over the weekend. That will be a good start.

Sunday, November 01, 2009

The Jack, Along For The Ride

Before the 2009 barbecue season got underway, I had one of many conversations with Mike Boisvert of Lakeside Smokers. he's one of my best friends, and we often have long conversations about BBQ. I'm not sure when it was, but we were lamenting our inability to get to the Jack Daniel's Invitational BBQ. I had gone in 2006, my 5th contest ever was the Jack, but have not been able to get back. Mike had come real close several times, but grand championships had eluded him.

We made a pact, if one of us made it to the Jack this year, the other one would come too.

I had an off year, only cooked three KCBS contests and didn't come close to winning any of them. Lakeside Smokers took off, and won three grands. I told Mike that he didn't have to hold me to the deal, as I know the thought of a week with me around all the time is enough to scare most people. But Mike absolutely made me feel like he wanted me to be there, and it was settled, I was going to the Jack!

Departure was Tuesday morning from Mike's place in Methuen, Mass. Driving down in the motor home would be Mike, Kris, Brendan of Transformer BBQ, and Kris' parents, Al and Phyllis Eastman. Everyone was easygoing and just enjoying the ride, which not only made it go by quickly but also made it very enjoyable.

The crew...

The motor home....

So we headed down I-90 to Interstate-84 through Connecticut to Scranton, PA. Then down Interstate-81 for the next 800 or so miles through PA, made an unsuccessful drive through downtown Scranton looking for Dunder Mifflin on the way, through Maryland, West Virginia, and Virginia. Spent the first night in Lexington, Virginia, had a mediocre breakfast at "Aunt Sarah's" finished Virginia and Tennessee, a quick dip into Georgia before coming back up into Tennessee and into Lynchburg.

We rolled into town Wednesday afternoon, planning to stay at a nearby RV park before heading over to the Jack site Thursday. However, we decided to check things out at the Jack site first. Good idea, as more than half the teams were already there, and with a 31 foot motor home and a 15 foot trailer the sooner we could get set up, the better. So we did the right thing and set up our home for the next four nights in Wiseman Park.

The Site....

Thursday was setting up, hanging out, visiting with friends and meeting our neighbors. Directly behind us was a team from South Carolina, Butts and Breastts. Behind us was Spitfire BBQ, a team from South Dakota. Competition teams know how important good neighbors are at a contest, and these were really cool neighbors. On the other side was Home BBQ from Florida, who we didn't see much except the back of their trailer, but they were cool too.

Lynchburg is in Moore County, which is a dry county. This means no drinking, no open containers of alcohol. I had always heard "just keep it in a cup, no big deal."

Fast forward to late Thursday night. Mike, Brendan and I were sitting around the site with one of the members of the Butts and Breastts team. Brendan and I actually were drinking ginger ale, and Mike decided to have a late night beer, pouring it into a cup but leaving the empty bottle on the table. Our site was off the beaten path, and nobody even gave it a second thought.

Well, until the sheriff quietly rolled up and spotted the single bottle and slammed on his brakes. He storms into the site and hauls Mike out of the site to the front of his cruiser. He then calls for backup! At first it seemed like a joke, but it turns out the guy was dead serious. The handcuffs were out, and the guy was yelling at Mike that he was going to jail when cooler heads arrived in the form of backup. The supervisor warned us that if he even smelled alcohol on any of us for the rest of the weekend, we were gone.

We were so scared that we didn't have another sip of alcohol the rest of the weekend. Wink...

Friday's lunch was a treat. We went to Miss Mary Bobo's Boarding House, the historic and famous Lynchburg family style restaurant. Mike, Brendan and I were guests of Stephanie Wilson, who had organized a group of BBQ cooks and friends to eat in the basement dining rooms. The meal was awesome, with fried catfish, meatloaf, fried okra, Jack Daniel's apples and more, finished with a chocolate pie to die for. This was one of the highlights of the trip for me, and thanks to Steph for including me.

Friday afternoon the Jack festivities fired up. There was the parade....

Roscoe smelled our cups on the parade route too!

The parade was followed by the trip up to BBQ Hill for the cook's dinner. This was a huge improvement from 2006 when I cooked the Jack, when they only served chili. This time it was fried chicken, washed down by exactly two Jack & Cokes. Good stuff.

Saturday was contest mode. Mike and Kris have their routine down, so I just wanted to pitch in and help out whenever possible. I thought things went great. Brendan's chef's choice entry was awesome, and everything seemed to cruise along.

I do operate a mean dish station....

The awards ceremony, for us it started slowly. After the long speeches, the awards finally began. call. Sauce, no call. Chef's choice, you guessed it, no call. Chicken, ribs, pork. No call. Ugh. Everyone was keeping positive but I was starting to deflate, getting that feeling I have had many times myself in having to accept not getting a single call at a contest.

Until brisket came around. 3rd place....Lakeside Smokers! Mike and Kris were so happy, and it was so great to see them get what they had worked so hard for.

Then, as the celebration started to die down, they again called Lakeside for 7th overall, which is an awesome accomplishment for a team at the Jack for the first time, or any time for that matter.

Then, to top it off, our New England friends iQue won the Grand Championship, to repeat, a New England team won the Jack!!! Just a euphoric moment for all of us, and I am so happy that I was there for it!

It got even better. When Mike went to get his score sheets, they said, "we made a mistake, you also won 3rd place chef's choice." While I was bummed that Brendan didn't get to have the moment during the real awards, I know it meant so much to him to get the call for Mike and the team. The I Smell Smoke guys did something really cool at this point, telling us to come back to the stage. We gathered a crowd along the way, and as the crews cleaned up held our own awards ceremony for the chef's choice call.

By 10:30 at night, we were all asleep in the motorhome. It was one great day.

Sunday we packed up and drove to Nashville. We went out on the town, partying hard with the I Smell Smoke crew and others at the honky tonk bars in the entertainment district. I was sexually harassed the entire evening. I've learned that when you're this sexy, that's bound to happen. It's like the paparazzi, you just learn to deal with it.

The night was capped with a late night trip to the Waffle House with Brendan, Steve of ISS, Steph and Val of the Slabs. The food was god awful, thus the name "awful waffle," but we had a great drunken time.

Monday, we hit the road for home. We drove (well they, I didn't drive on the ride home either) all the way home straight, arriving at Mike's house in Methuen at around six a.m.

While it was really hard being away from Sheila and Max for so long, this was an awesome trip that I wouldn't have missed for the world. It has given me a new found motivation to try and get Q Haven back to the Jack in 2010!

Friday, October 30, 2009

Lunch at Bobby Flay's Burger Bar

Good stuff!
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Monday, October 26, 2009

Best chicken ever

On the road in Virginia.
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Sunday, October 25, 2009


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Mike finds long lost twon brother in nashville

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Friday, October 23, 2009

Charcoal Charlie

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Our table at Miss Mary Bobo's

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Awesome Lunch

Family style lunch at the legendary Miss Mary Bobo's in Lynchburg. Fried catfish, meatloaf, fried okra, creamed corn, green beans with ham, cornbread, apples with Jack Daniels. Everything a growing boy needs!

Thanks so much to Stephanie Wilson for including me in such a great lunch!
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The Teams Parade

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Home cookin at Mary Bobo's

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