Friday, May 28, 2010

Yankee Stadium Visit



Yes, they served BBQ...

Bbq at Yankee Stadium.



I didn't try it during my first ever visit to the new Yankee Stadium, but we shared a table in the food court with someone who had it. They shared a fried pickle with us and it was actually pretty good. They seemed to like the pulled chicken and pork sandwiches.



Overall the new Yankee Stadium has a crazy assortment of food choices. Here are just some of the other concessions, each with their own space: Nathan's hot dogs, Johnny Rocket's burgers, Famiglia's Pizza, sushi, Chinese food, Philly cheesesteaks, NYY Steak, italian sausage, ice cream, and others. And that's just the booth concessions, then there are the actual sit down restaurants. There is of course the Stadium Club, a Hard Rock Cafe, NYY Steak, and Mohegan Sun Sports Cafe. Our seats were in the Mohegan Sun Sports Cafe seating area.

As a baseball fan who wants to see the game, I did not particularly care for these seats. They are supposed to be the Yankee answer to the Monster Seats at Fenway Park, offering fans a chance to literally sit on the center field fence and watch the game. Just like the Monster seats, there is table service at the seats. here's the view.



Unfortunately, these seats miss the mark for me because they are completely indoors, behind darkened glass. It is very difficult to see the baseball, and the only sounds you hear are sports bar chatter and the piped in sounds of the Yes Network broadcasters. Thank god it is YES and not the radio disaster of John Sterling and Suzyn Waldman.

Ironically they pipe the radio broadcast into the bathrooms. That makes sense to me.

You are better off going to a sports bar and saving the $90 before having your actual seats in the Mohegan Sun Sports Bar. Just my opinion.

The good news is that you can come in to the Mohegan Sun Sports Bar to eat without having tickets for it. I would go and check out the view, and the lollipop chicken wings ($14) were very good.

I can hardly say the same about my "steak" sandwich at the NYY Steak concession stand. At $15 this was the most expensive sandwich I saw in the stadium, so I figured this would be really good. Couldn't have been more wrong. Was basicly deli roast beef. sliced too thick rendering the meat tough, submerged in beef broth, then served on a bare kaiser roll. Dry, flavorless. And all they had on the condiment table was mustard and ketchup, so I had to put ketchup on it to make the sandwich edible. Sandwich and soda, $21. What a disappointment. Here it is.



My sister had a Philly cheesesteak. At $10.50 this was a bargain. Large sandwich on a sub roll with plenty of steak umm on there, and you can choose your cheeses and whether or not to have grilled onions. This is a far cry from Johnny Rockets, where they will not give you a $10 hamburger without American cheese on it (was told "we don't cook to order here.")

On the positive side, all the concession lines moved super fast. You can see the field from pretty much anywhere in the concession concourse. If you don't like your seats, you can pretty much watch from anywhere if you are willing to stand. The huge screen in center field is probably the coolest thing ever, this massive TV screen with the picture quality of the best HDTV you can buy.

I personally preferred the original stadium. It was all about the baseball there. It ias been reduced to a huge debris field next door to the new money making machine.

Monday, May 24, 2010

Charity Event

Sheila and I cooked pulled pork sandwiches for around 200 people at a Norwich Rotary ribbon cutting for a new playground Saturday. The event was in the Greeneville section of Norwich, an area we knew little about. While it was a Rotary event, the vast majority of those at the event were neighborhood people.

I had cooked a lot of pork, as I wanted to make sure we didn't run out of food. Service started slow, but once people realized that the food was free the crowds started coming. I was so pleased with the way the people responded to the food. People were coming back for seconds, even thirds. One ten year old boy came up to me and said "I could eat this forever!"

Got one complaint, a girl probably eight years old or so. She said "this is making me sick to my stomach. I don't like this at all." There's one in every crowd....

But overall we had a great time. When we got home afterwards Sheila and I both really felt great about it. We had never really done a big charity event like that before and it was really satisfying for both of us. I'm sure we will be doing this again.

Thursday, May 20, 2010

Lobster Rolls!

Some lobster rolls I whipped up in honor of my sister Kathleen's visit today. She's hardcore when it comes to lobsters, even bagging the carcasses to bring home and pick through later.

Oh, and the lobster rolls came out pretty good.
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Friday, May 14, 2010

Busy Busy

Hey there, been too long between posts, sorry about that. So much going on BBQ related lately too. For the last two weeks, Q Haven pulled pork has been on the menu at Buddy's Dugout in Norwich CT where I live. It has been an interesting learning experience to get a taste of the retail food business. I have been doing my best not to get lost in the sea of food cost percentages and been trying to put my best product forward. So far it has been pretty well received by people and has been selling, which is great.

Also, I have been busy as the organizer of the 1st annual Cape Cod BBQ Championship, which takes place in three weeks. It is being held at the Peter's Pond RV Resort in Sandwich, Massachusetts. I have put a great deal of time and effort into trying to make this event a success, and so far things are going great. I have 27 paid teams and am expecting to surpass 30 before it is all said and done. This has been another good learning experience for me, and I hope to use this experience to organize other events in the future.

My number one priority will be to find someplace in Rhode Island to hold a contest in 2011. Rhode Island has not had a state championship since 2006, and it's a shame to have no qualifying contest from a New England state.

In the meantime, anyone interested in visiting the Cape Cod contest is welcome to come on down Saturday June 5 or Sunday June 6. The admission is $5 for an all day pass at the RV resort, with complete access to the contest site and to the entire resort for the day. The Bastey Boys will be vending BBQ to the public.

This Sunday, I'm cooking the tailgate party for the TLG Travel bus trip to the Nascar race in Dover, Delaware. The menu consists of pulled pork, burgers, hot dogs, cole slaw, and pasta salad. There are 45 people coming, should be a great time!

Thursday, April 01, 2010

Wednesday, March 24, 2010

New York Adventure

During our annual trip to upstate New York last weekend for Sheila's job, we decided to hit a couple of BBQ restaurants. One was Route-7 Grill in Great Barrington, Massachusetts, the other was Dinosaur BBQ in Syracuse. Since we were going to be eating out for three straight days, it seemed only fitting to work in some BBQ too.

So we left Friday and took the back way through Litchfield County and into Great Barrington, a neat little Berkshires town where antiquing seems to be the biggest economic driver. We had hit Route-7 Grill a couple of years ago, and I was looking forward to another visit.

No dice.

It might have helped if I had checked their web site. Closed for lunch on Fridays. I considered pulling a Clark Griswold at Wally World and storming the place, forcing the kitchen staff to cook us a great meal before being taken out by a swat team. Decided not to do that.

Sheila was expectedly steamed, as we had passed probably a dozen places that would have been great for lunch along the way. It didn't help that it was 2:00 pm either.

So I said "we're eating at the next place we see, regardless of what it is." That totally worked out.

We rolled up on a place called "Bizalion's Fine Foods" about a mile up the road. We walked in and it was clear that we were going to have a special lunch.

This place is a little French cafe and food shop owned by Francois and Helen Bizalion. They bring a lot of the great things about France to their shop, and we had a great lunch served by Francois. I had a prosciutto, brie and butter panini that was just outstanding. Sheila had a quiche Lorraine that she loved. Francois created a special cheese and baguette plate for Max too, choosing a cheese that I don't remember the name but he said was the favorite of his four year old daughter.

We loved our stop here. We will be back next time we pass through the region.



Saturday, we decided to hit Dinosaur BBQ in Syracuse, which was on the way to our destination of Canandaigua. I could do a whole post on this place, as this was the fourth year I had a day to explore this town while Sheila was busy with work. Strange place.

Anyway, the plan was to hit Dinosaur early Saturday night before it got too busy. Again, a little research might have been helpful. The St. Patrick's Day parade had been held that afternoon in Syracuse, and by the time we got there it was packed with hammered people with green painted faces, dumb hats and green head to toe. At least an hour and a half wait. See ya later....

So after Sheila's work function Sunday, we hit the road and I decided to give Dinosaur one more try. Took a different tact this time, called ahead when we were 30 minutes out. We got there and were seated immediately.

A wait had already started when we got there, so it was good that we called ahead. We ordered fried green tomatoes as an appetizer, which were probably my favorite thing of the meal. probably because I had never tried them before, and they were awesome.



For dinner, I got something called Tres Hombres, which is a three meat plate of spare ribs, beef brisket and pulled pork. The pork was the best part of the plate for me, very moist and flavorful. I only got a little bit, because Max was grabbing fistfuls of pork and jamming it into his mouth.



The ribs were very good. Sheila got a half rack dinner so we had plenty of them, and they were pretty moist and tender.



The brisket was just ok, one piece was really tough but a couple of others were tender.



Sides were good, Sheila enjoyed the mac and cheese, I had chili and fries, both were fine.

Overall, I liked Dinosaur. The place is clearly doing great business, it's nice to see that it can be done to make a killing in BBQ.

After we left Syracuse, we stopped at a travel plaza and I got a venti Starbucks coffee and two of those canned double shots, and I drove the entire way home without stopping (around 250 miles). It felt good to do a monster driving shift, it had been a long time since I had done big miles like that. Was good to see that I could still do it....

Saturday, March 13, 2010

Snowshoe



We started the season off right last weekend at the Snowshoe Grilling Challenge, taking reserve grand champion honors for the event. It was a lot of work to get there though...

For weeks before the contest, I was torn about what to cook. The categories were ribeye steak, chicken wings, sausage fatty and chef's choice. I debated a lot of different things, but in the end I followed my gut and it paid off.

I decided that we were going to travel absolutely bare bones to this contest. I always bring way too much crap to contests, which is a pain for several reasons. One, things get confusing and hard to find when you have so much unnecessary stuff. Also, loading and unloading is made more difficult when there is too much stuff. So I brought my smoker, portable gas grill (allowed at the Snowshoe), two tables, one bin, one cooler and the three bin wash station. That's all.

The contest itself is just a great time. While the prize money is not huge, most of the big New England teams are there, so the competition is very stiff to say the least. So to do well at this contest is significant for us, and hopefully sets the tone for a great 2010 season. There were 21 teams at the contest. The weather was perfect, and organizers Gary and Michelle Taft did a nice job putting things together.

For the ribeye steak, I changed my mind numerous times before we settled on the final recipe. At one point I considered just slapping A1 on the steak and turning it in. In the end, I decided to grill the steaks with salt and pepper, then finish it with a gorganzola horseradish cream sauce. The sauce was ok but tasted too much like bleu cheese dressing. The steak took 11th place.



Next was wings. This was a no brainer for me, just used my KCBS flavor profile, smoked the wings and finished with BBQ sauce. No garnish made this category easier. Took 5th place.



Next was the sausage fatty category. I had been working on something that I was calling a "pizza" fatty. Unfortunately, I really wanted to put pepperoni into it, but when I found out it could contain no pre-cooked meats I abandoned this plan. Without the pepperoni it just tasted like a meatball. Went back to my core fatty recipe, breakfast sausage, cheese, peppers. Finished with a maple chipolte glaze. Came out really good, better than expected. 2nd place.



Chef's choice. What the heck do you cook here Ted? My first thought was that since the turn in was at 1:30, I would do ribs. If I did baby backs, I could probably get them done with plenty of time to spare. However, it would have required us getting there extremely early by my standards. So after much deliberation, I took Sheila's advice and decided to go with ABT's. They came out pretty good. We had a whole elaborate plan for the turn in box, but it never came together. However, Sheila made the box look pretty good, and the judges gave it 6th place.



So three calls in the top six and one 11th place was good enough for reserve grand champions. Couldn't top I Smell Smoke though, Charlie and Carlotta put up a monster score and won the contest. They must have cooked some awesome food.

So in the end, it was good to see a lot of friends and make a few new ones at the Snowshoe. Can't wait to get out there and cook again!

Friday, March 12, 2010

Mmmmm

Oh yeah Mongolian beef!
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Wednesday, March 10, 2010

Scenes From The Snowshoe

A little video from the Snowshoe Grilling Challenge this past week in Abington, Massachusetts.



My video skills still need a lot of work, but this stuff is new to me so bear with me. Maybe next time I will actually shoot some video of our own food!

Sunday, March 07, 2010

Snowshoe!

Q Haven started the year off right Saturday at the Snowshoe Grilling Challenge. We took 2nd place sausage, 5th place wings and 6th place chef's choice to take reserve grand champion honors. It was a great time, and we really enjoyed seeing people from the BBQ circuit for the first time in months.

Full wrap-up is coming. In the meantime, a greeting from Sully!

Saturday, March 06, 2010

Fried Oreos At Red Rose Cafe

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Saturday, February 20, 2010

Visit To Red Rose Cafe, Weymouth MA



Glad I was finally able to visit Brendan Burek and Steve Farrin at their new BBQ venture, the Red Rose Cafe. Great food, Dublin and Kansas City meet halfway in Weymouth!

Sunday, February 14, 2010

Video?

Well I got myself a cool little video camera that I plan to use to invade people's privacy and bring some BBQ food porn to life. Might as well start with tonight's dinner at Bespoke in New Haven, was really good. Not BBQ but Sheila did have ribs, which were super tender and served with a sugar lime glaze and pickled onions. I had a braised lamb shank, which was nice and hearty.




The camera actually shoots pretty good quality video, it was really dark in there.

Wednesday, February 10, 2010

Cape Cod BBQ Championship

I have been cooking BBQ contests for several years now, but in 2010 I will be trying my hand as an organizer. I am putting together the 1st annual Cape Cod BBQ Championship at Peters Pond RV Resort in Sandwich, Massachusetts. Visit the below web site for more information.

http://capecodbbq.blogspot.com/

This is shaping up to be a great event! Cooks and judges packets are available at that site.

The contest has been coming together so well my only regret is that I will not be able to cook it myself!

Thursday, February 04, 2010

Max On The Mend

Our little buddy resting after a scary day (and week) of severe stomach pain. He will be hospitalized overnight and without any further problems we will all be going home in the morning.
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Wednesday, January 20, 2010

Someone's Eating Good Tonight

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Sunday, January 17, 2010

MIA

Wow, this must be the longest I have ever gone without posting. I don't really have an excuse, just haven't had a whole lot to say that is BBQ related. I still don't have much to say, but I feel that I have to post something. So here are a few things on my mind (that are BBQ related).

I have really been enjoying the BBQ Pitmasters series on TLC. I know it has been criticized by some because of the use of the language. However, what I have heard on the show is way tamer than what can be routinely be heard in my own site and many others across the country. It's the way people talk. I personally think they shouldn't bleep the show at all. It's perfectly fine to show people getting slaughtered and shot up on network TV, but they have to cut the curses. It's bullshit. Yeah, I said it....

Overall, I really like the way the show is done. I hope the show is picked up for another season, and new events and teams are featured. Again, Q Haven would be a fine choice. Someone forward this to John Markus....

It's a bummer that Jeff Stith didn't get elected to the KCBS board. I renewed my membership partly to vote for him (and partly so I can stop getting red flagged every time I enter Restaurant Depot haha). He would have been a great addition to that board. The status quo won.

Enough politics....

I am mailing in my application for the Snowshoe, which will be March 6th in Abington, MA. I have cooked this contest for the last three years and never really do well, although I did take first place in fish last year. That's why they removed fish from this year's contest I'm sure. The categories this year are rib eye steak, chicken wings, sausage fatty and chef's choice. I'm looking forward to this kicking off our season.

After that, I'm not so sure what the season will hold. Because of a date conflict my plan to organize a contest on Cape Cod this June are in jeopardy. We have been talking about cooking Pork in the Park in Salisbury, Maryland in April, but that is now looking doubtful for several reasons. That would mean that our first KCBS contest will not be until New Hampshire in June. Bummer....

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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