WhiteTrashBBQ

Meal Planning.

noreply@blogger.com (WhiteTrashBBQ) — Tue, 18 Feb 2020 10:04:00 +0000

I admit it. I don't think too far out into the future. I can't tell you how many times a week I don' t think about dinner until it's 7:00 at night and I'm already hungry. That works sometimes, and I've created some fantastic meals when confronted with a rumbling stomach and an open refrigerator, but all too often I fall back on the tried and true recipes. I'm done with that.

So, I've been thinking about coming up with a way to start planning my meals and as with all research these days, I've turned to the internet for help. I came across a great post over at Dad Cooks Dinner that lays out his plan to get through the week. Frankly it looks like a great way to get started. Wish me luck.

Tuesday's Tiops

noreply@blogger.com (WhiteTrashBBQ) — Tue, 02 Aug 2011 16:57:00 +0000

There's a new post over at the new WhiteTrash Barbecue. Check it out!

Where's There Smoke - There's Flavor

noreply@blogger.com (WhiteTrashBBQ) — Mon, 01 Aug 2011 15:20:00 +0000

A cute little video from Alton Brown about using smoke for flavor when cooking.

This is also posted at the NEW - WhiteTrash Barbecue - Check it out!

This Is Complete Indulgence - A Brain Fart For The World To Read

noreply@blogger.com (WhiteTrashBBQ) — Sun, 31 Jul 2011 19:12:00 +0000

You've been warned........

I'm beginning to understand the whole concept of writers block. I've been sitting here starring at the screen for a couple of hours. Nothing is coming to mind. Do I have anything to say today?

It's been like this before. I don't know if I've ever mentioned on it the blog, but WhiteTrash BBQ isn't my first blog; it's probably my fifth. Back in the day when blogging was new and there were very few people spewing thoughts out across the net, I decided that I was going to blog about, something. I didn't know what I was going to write about, but I was going to write about something. Looking back - it was really a naive decision. I'm not a writer, I've never aspired to be a writer. Why the hell would I take up blogging? Oh, the ego of it all.

After a few miserable attempts at finding that something, that blog died.

A couple of months go by and I tried again. My second, third, and fourth blogs, all had no focus, so I couldn't find any cohesive theme to write about. They all died out long before they established any sort of readership. So, finally I came up with the concept of writing about my life in the competition barbecue circuit.

It was a new adventure for me. I was like a kid who just discovered his penis. I wanted to cook and play with the fire all the time. For a long while, barbecue was all I could think of. It was like an addiction. Stepping into the competition game opened a whole new world for me. I met some great people. I met some not so great people. Friendships came, some lasted, others burned bright and died out quickly.

I discovered that the competition barbecue circuit is an amazingly expensive game. On average, I would say that it costs about $1,000 per contest to compete. On top of that, you need to add in the cost of your equipment. Right now I have about 8 different smokers and grills in my yard, garage, and stored at friend's homes. The you need canopies, lights, chairs, tables, sinks, coolers and all the other stuff required to live outdoors for a couple of days. Add to that the various thermometers, utensils, cutting boards, storage cases, gloves, fire extinguishers and other miscellaneous equipment and it really adds.up. This is not a poor man's hobby.

And guess what? I'm a poor man. So, I've never really been able to indulge in the contest lifestyle as I would like to. So I looked around for other ways to keep my hand in the game. I setup up Grillin' On The Bay. I judged events. I reviewed restaurants. I met and worked with the various barbecue chefs and cooks of New York City and the surrounding areas. I worked to keep the dream alive.

But as you all have noticed, the dream is barely breathing right now. The flame is still there, but it's not a roaring fire. It's not even close. So much has changed since that day back in 2004 when I started this. I struggle with how I'm going to take this blog. A while back I registered WhiteTrashBarbecue.com. It was/is going to be the new home for this blog and I wonder what that incarnation will be.

Can I make money from the blog? Should WhiteTrash Barbecue be strictly a website about barbecue, leaving out all my personal thoughts and experiences? Or does the web already have enough sites like that? Would a post like this one be appropriate in White Trash's new home? Do I want to commit to only a "commercial" site instead of a "personal" blog like this? I know there's no way in hell I'd maintain both. Right now I can't even maintain one.

I feel badly that I've neglected this blog so long. I hope there's still readers out there.

Real Cheap Eats

noreply@blogger.com (WhiteTrashBBQ) — Sat, 30 Jul 2011 14:41:00 +0000

Hey folks. It's been a long time since I've been here.In the words of the immortal, indomitable Dolly...

I went away from my the lights of 14th Street
And into my personal haze
But now that I'm back in the lights of 14th Street
Tomorrow will be brighter than the good old days

Well, I don't know about the lights of 14th Street, but I do know about the lights of a barbecue fire. I've been away, but the flames are slowly drawing me back. I'm not there yet, at least not in a way I can share with all of you, but I haven't been too far removed from the food world. I'm always out there.

For the past 7 months or so, I've been writing a weekly food column, called The Bite, over at Sheepshead Bites. The Bite focuses on one dish at a local food vendor. It's not about restaurant reviews, it's not a gotcha column. I don't limit myself to restaurants; it's so much more than that. Let me put it this way...

Welcome back to The Bite, Sheepshead Bites’ weekly column where we explore the foodstuffs of Sheepshead Bay. Each week we check out a different offering from one of the many restaurants, delis, food carts, bakeries, butchers, fish mongers, or grocers in our neighborhood. If it’s edible, we’ll take a bite.

So, what's that have to do with Real Cheap Eats? Well, James Boo, the Editor-in-Chief and Producer of Real Cheap Eats, choose The Bite on Real Cheap Eats for inclusion in NYC's ultimate guide to food under $10. Be sure to check it out. Real Cheap Eats - New York City

Wordless Wednesday

noreply@blogger.com (WhiteTrashBBQ) — Wed, 18 May 2011 15:01:00 +0000

Trooper. I miss this dog.

Shh, It's A Secret

noreply@blogger.com (WhiteTrashBBQ) — Thu, 05 May 2011 02:36:00 +0000

But all will be revealed soon....

Barbecue Ingredients: Ketchup

noreply@blogger.com (WhiteTrashBBQ) — Tue, 03 May 2011 13:53:00 +0000

Ketchup. Yes, ketchup is probably one of the most common ingredients on the barbecue circuit. You wouldn't know it from looking around the competition tents, but it is. It forms the basis of many home made and even many store bought barbeque sauces.

Nowadays, most Americans think of ketchup as a tomato based product, but that wasn't always the case. Hundreds of years ago, the Chinese and Malaysians used the brine from pickled fish as dipping sauces. Known as kachiap, the sauce had a savory taste, flavored by the brine spices and fish. Europe in the 1600s, cooks began experimenting with different ingredients—besides anchovies, mushrooms, walnuts, oysters, and even lemons appeared in various ketchup recipes over the next couple of centuries. Throughout the ages, the only ingredient that remained constant was salt.

In the New World, tomatoes were known to be used in ketchup as early as the 1780s, though the first published recipe for tomato ketchup—created by James Mease, a physician and horticulturist from Philadelphia—dates only from 1812.

It wasn't until the late 1800's when a Pennsylvania food producer took tomatoes, added vinegar, sugar, onion and some secret spices and bottled it did tomato ketchup take hold. Now, pretty much all ketchup in America is made the same way. Sure, the seasonings vary from brand brand, but to Americans, ketchup is a thick tomato based sauce.

Now when it comes to barbecue sauce and ketchup, well some would say that's a marriage made in heaven. Do a Google search for "ketchup and barbecue sauce" and you'll get 1,770,000 hits. Thanks to our friends at Kraft Foods, a thick tomato based sauce, aka Kansas City style, has become the definition of barbecue sauce in the US. Even in Texas, when they do use sauce, ketchup is often the first ingredient.

So, the next time you reach for a bottle of barbeque sauce, remember, you're just putting doctored up ketchup on your ribs! Enjoy.

Photo of ketchup courtesy http://www.instructables.com

Ternera a la Llanera -- Wherefore Art Thou?

noreply@blogger.com (WhiteTrashBBQ) — Thu, 28 Apr 2011 15:31:00 +0000

Photo courtesy of http://blog.shankbone.org/

The above photo was taken at a Lower East Side of Manhattan street fair, sometime in the past. I don't know which fair. I don't know when. All I know is I want to be at that fair and I want one of those grills.

According to Wikipedia the guy in the picture is preparing "Ternera a la Llanera," a dish from the Colombian marshlands. From what I've found on the web, thank you Chrome's instant translation service, Ternera a la Llanera is the cooking of an entire veal. Now, it they're cooking an entire veal on the streets of NYC - I NEED to be there!

Here's the process....

Preparation of Veal llanera or "Mammon" is itself a party, this will kill a calf of approximately one year. The most important preparation are the cuts. There are four classics that are the bear, the eels, rays and the heron.

The bear is the part that covers the neck, throat, jaw and tongue, cut from top to bottom, so that will be taking down the dam.

The Shakers are breast meat, which are extruded in long strips.

The line includes the hindquarters, which, cut from the top (legs), including the tail, and part of the thighs. Cut trying to maintain a round shape with the tail like a bay.

The Heron is only the udder.

The cuts were made by cutting the extra skin, wrap the meat with it are exposed. Strips are sewn with the same skin, so that the meat is completely covered in the oven. Once LSTA and only seasoned with salt (including the head) is roasted in clay and brick oven at medium temperature (250 ° C) for 8 to 12 hours.

One way to know when the beef is ready, when the lips, head, shrink, giving it a cheerful expression.

Where this at? Someone, please tell me!

Wordless Wednesday

noreply@blogger.com (WhiteTrashBBQ) — Wed, 27 Apr 2011 18:14:00 +0000

Barbecue Basics: Fire

noreply@blogger.com (WhiteTrashBBQ) — Tue, 26 Apr 2011 13:44:00 +0000

Fire. It's an amazing thing. It's so amazing that the ancient Greeks considered it one of the major elements. Water, air, earth and fire. The four building blocks that make up the world. Even today, people refer to fire as a living, breathing thing. Fire is probably the most destructive force in nature. But fire, when harnessed correctly can also be one of the most beneficial. In the world of barbecue, it's probably the most important element.

Unlike water, air and earth, fire isn't matter. It's a chemical reaction. A side effect if you will, of changing form. Fire is caused by a reaction of oxygen with some sort of fuel. In the case of a barbecue, that fuel is ideally wood. Now just having wood and oxygen together doesn't automatically create fire. If it did, we'd all be in pretty bad shape. Something must heat the wood, and that can be anything from a match to lightening to friction. Oh, I remember my Boy Scout days of starting fires by rubbing two sticks together. What a pain in the ass that was!

Once the wood reaches 300 degrees Fahrenheit, the cellulose in the wood begins to break down. This decomposed cellulose releases volatile gases, aka smoke. Smoke is made up of hydrogen, carbon and oxygen. Once all that is burned off, we're left with - char; the nonburnable remnants of the wood. The char is nearly pure carbon, and ash, which is the minerals in the wood (calcium, potassium, and so on). On the store shelves, this char is known as charcoal. Charcoal is wood that has been heated to remove all the volatile gases, leaving behind only carbon. This is why pure charcoal doesn't produce smoke when it burns.

Now the actual burning of wood takes two stages. First up, when the wood reaches 500 degrees Fahrenheit, the atoms in the wood break apart. They combine with the oxygen forming water, carbon dioxide and all sorts of other compounds. In other words - it burns. Once the gases burn off, the char ignites. The pure carbon of the char burns much more slowly and creates most of the heat of a wood fire.

As the atoms heat up, they produce light. This process is called incandescence. Flame colors will vary depending on the temperature of the fire, and the fuel source. Variations in the flame are caused by uneven temperatures. Blue flame is the hottest. Yellow the coolest.

How many nights have I sat transfixed watching the flames shoot up? Their little point dancing between the wood - or teasing the underside of a steak without ever stopping to think why fire is pointed. Well, it's due to gravity. All the hot gases in the flame are much hotter (and less dense) than the surrounding air, so they move upward toward lower pressure. If we were in space, without gravity, the fire would burn in a sphere. Great balls of fire anyone?

Fire is self perpetuating. It keeps the fuel at ignition temperature, so it continues to burn as long as there is fuel and oxygen around it. The flame heats any surrounding fuel so it releases gases as well. When the flame ignites the gases, the fire spreads. Sometimes you want this, sometimes you don't.

Your job as a pitmaster is to control that flame. And once you have mastered fire control, you will have mastered the first step to outstanding barbecue.

Best Barbecue Pork Ribs in Manhattan

noreply@blogger.com (WhiteTrashBBQ) — Thu, 21 Apr 2011 16:11:00 +0000

Photograph: Jessica Leibowitz at Serious Eats

OK. I'll wait.

Done yet?

C'mon. Really?

OK, children settle down now. Stop the laughing. Yes - the title of this post is the "Best Barbecue Pork Ribs in Manhattan," as in New York City. Yes, we do have multiple true barbecue restaurants in Manhattan and even more in Brooklyn. And today, we'll talk about the "best" pork barbecue ribs in Manhattan. Are they the best in the nation? No one said that, so you Southerners. Relax. We're not taking the crown just yet.

James Boo, Seriouseats.com NY's budding barbecue expert invited me, my buddy Ned Berke of Sheepsheadbites.com, Edible Queens blogger and 'cue enthusiast Joe DiStefano (known in certain circles as "Joey Deckle"), barbecue ambassador Amy Mills to join the staff and judge Manhattan's best pork barbecue ribs and the results are surprising.

Here's what happened, as James tells on Serious Eats...

This tasting focused on smoked pork ribs available for dine-in or take-out in Manhattan. Choices were based on our informal poll on SENY and the Barbecue Bureau's top choices. We purchased half-racks of spare ribs to-go from each restaurant, with the exception of Rack and Soul, which only serves baby back ribs:

Blue Smoke: Kansas City Spareribs
Daisy May's BBQ: Kansas City Sweet and Sticky Pork Ribs
Daisy May's BBQ: Memphis Dry Rub Pork Ribs
Dinosaur Barbeque Harlem: St. Louis Bar-B-Que Spare Ribs
Hill Country New York: Pork spare ribs
Rack and Soul: BBQ: Baby Back Ribs
RUB: St. Louis-Style Long End"

I'll pick it up from here. We were led into the Serious Eats office and spread out before us was a large conference table with 7 plates of ribs lined up on one side. The only identifiable marking was a purple post-it tag with the numbers of 1 to 7 written on them. We stood around a while discussing how the judging was to take place and finally dove in.

When we sat down I thought I recognized a couple of the ribs, but as I was eating them I honestly lost my preconceived notions. I knew RUB was there. So was Daisy May, Blue Smoke and Hill Country. I saw them on the plates lined up for tasting, but by the time a rib got to my plate I had no idea which restaurant produced it. Joey Deckle was distributing the ribs to the plate and we were all sharing ribs. Trying to figure out where 1/2 a rib came from was a useless pursuit. So my dear readers, this was true blind judging.

I'm not going to re-write James's post about the whole experience. You should read it over on Serious Eats, but here's the winners from the panel's perspective.

Rack and Soul's BBQ Baby Back Ribs (7.8/10)
Daisy May's BBQ's Kansas City Sweet and Sticky Pork Ribs (7.3/10)
Daisy May's BBQ's Memphis Dry Rub Pork Ribs(6.8/10)
Hill Country New York's Pork Spare Ribs (6.3/10)
Dinosaur Barbeque Harlem's St. Louis Bar-B-Que Spare Ribs (6.1/10)
Blue Smoke's Kansas City Spare Ribs (5.5/10)
RUB's St. Louis-Style Long End (4.5/10)

Frankly, I'm a bit surprised by these results. We all discussed our winners and losers and I didn't leave thinking this was how it would play out. James still had to tally our written votes, with the exception of Rack and Soul being the hands down winner, every other position was still in flux.

My feelings -- To me, the top two were Daisy May's. My winner was the dry rub ribs, followed by Daisy's sweet and sticky ribs. This really surprised me as my last visits to Daisy May's proved so disappointing that I wrote a post pleading with Adam Perry Lang to abandon his London restaurants and take care of Daisy. Maybe he listened, but whomever is handling the cookers at Daisy May's now is doing a great job. I need to get back there and update my comments.

My least favorite in the bunch was Blue Smoke's Kansas City Style Spare Ribs. They were completely untrimmed, fatty and tasteless. To me, it appeared that the chef had completely given up. There were no discernible spices, nor bark or smoke on these ribs. Huge chunks of fat dominated them and easily over powered the meat. I wouldn't have been surprised to be given these ribs from some newlywed's first attempt at cooking ribs in oven.

Hill Country's ribs didn't fare much better. While these ribs were cooked well, the salt, pepper, paprika seasoning just doesn't cut it for pork. "Hammy" was the most frequently heard comment here. Stick with the beef boys.

As for the others, well it was a mixed bag as under cooking seemed to be the most common mistake.

I can't wait to do it again!

Tuesday's Tips

noreply@blogger.com (WhiteTrashBBQ) — Tue, 19 Apr 2011 14:09:00 +0000

Photo courtesy of http://www.barbecue-party.com

Today's Tuesday - so here's a tip for you. Keep your grill clean. Nothing messes up a good grilling session than a dirty grill. Burnt on food can turn rancid, and scrapping it into your new fire causes an acrid smoke flavor. It can get even worse on a low slow cook of barbecue. Ever bite into a succulent juicy rib, only to be immediately repulsed by the flavor of dirty smoke? Keep it clean Joe.

PS. I was part of a team of elite foodies and a barbecue legendess (She's like a princess with her pedigree!) who took part in a super secret pork rib-off of Manhattan's barbecue restaurants yesterday ins a super secret location.. The very surprising results will be posted soon.

PPS - To all my loyal Jewish friends and readers - Happy Pasach! And sorry for the post about pork. My bad.

Shrimp and Sausage Po' Boy

noreply@blogger.com (WhiteTrashBBQ) — Mon, 18 Apr 2011 14:33:00 +0000

Photo: Daily News

You may have recently seen your favorite blogger written up in the The New York Daily News with his Shrimp and Sausage Po' Boy Recipe. The article rightly focused on Grillin' On The Bay, New York's only sanctioned BBQ Contest, but they wanted a recipe from your's truly to give the piece a more human touch. They wanted something simple and not very complex. So on the morning of the photo shoot, I came up with a quick recipe for Shrimp and Sausage Po' Boys.

I thought my recipe was very straight forward and simple, but the powers that be at the Daily News proclaimed the original recipe far too complex for the average reader. They then claimed it was much too long for the allocated space in the paper. "You're giving me 6 inches. I can only handle 2." said Ben Chapman, the uncredited author of the news article. Leaving all sexual innuendo aside, we chopped up the recipe, changed ingredients and removed enough steps so that Ben could handle it. It didn't change the final product too much but the original is much better.

Since you're all barbecue cooks or aspiring barbecue cooks, I assume you can handle the true unedited, full of obscure and hard to find ingredients, uncensored recipe. Here's the real deal.

Photo of the original recipe courtesy of the New York Daily News.

Grilled Shrimp and Sausage Po' Boys (Serves 6)

Ingredients:

1lb sweet luganiga (Portuguese sausage) or your favorite link sausage
1lb jumbo shrimp, cleaned and de-veined
1/2 cup virgin olive oil
1 cup limeaide
2 cloves garlic diced
1 tbsp Old Bay seasoning
Baby Lettuce
Mayonaise
Chopped sundried tomatoes in oil.
6 - 6" crusty Italian rolls
Salt and freshly ground pepper to taste

Cooking Directions:

In a large bowl whisk together the olive oil and limeaide. When emulsified, whisk in the garlic, Old Bay, salt and pepper. Add shrimp. Marinate shrimp for one to two hours. Do not marinate for more than 2 hours or the acid in the limeaide will begin to cook the shrimp.

Prepare a charcoal fire. When the fire is hot, grill the sausage until cooked through, approximately 15 minutes. Set aside. Drain shrimp from marinade. Do not dry them. Grill shrimp until pink and opaque for approximately 3 minutes per side. Do not over cook.Set shrimp aside. Slice bread to open, grill bread approximately one minute.

To assemble the sandwich. Put mayo on one side of the roll. Top with baby lettuce. Cut sausage into slices. Alternatively place sausage and shrimp on the lettuce. Top with chopped sun dried tomatoes. Serve.

Barbecue - The Basics

noreply@blogger.com (WhiteTrashBBQ) — Fri, 15 Apr 2011 18:36:00 +0000

Back in 1968 with The Beatles dissolving slowly and beginning the low and winding road to disbanding, Paul McCartney came up with the idea of the band reaching back to its roots. The plan was for the band to abandon the studio trickery and return to playing as a four man rock band, get back on the road and capture that magic feeling of sweet dreams that fueled their rise to stardom in the first place. Get back to where they once belonged.

It didn't work for The Beatles, at least not as a band, but it did work for the four men as individuals.

But, I believe it's going to work for me, barbecue and this blog. I'm going back to where I once belonged. I'm going to take you with me. I'm not letting the lack of redesign stop me from posting anymore. I'm not going to let an old topic stop me from writing about it again. Looking back, some of the posts are over 6 years old. So even if I wrote about it in the past, I might cover it again. I must have learned something in all those years.

I'm going back to working on this blog when I'm in the mood to write and when I'm not. I've found in the past that the routine of writing is work at first, then discipline, then routine. The trick is to keep the routine from becoming banal, boring and tedious. But hell, I'm going to give it a shot.

So, starting Monday, we're going back to basics. Wood. Fire. Meat. Spices. Sauce.Brines. Equipment. My witty jocular and droll writing. My attempts at video and photography. Maybe even some music when I'm in the mood. I bet you all can't wait. I know you like me. You really like me.

Any Road

noreply@blogger.com (WhiteTrashBBQ) — Thu, 14 Apr 2011 15:07:00 +0000

Hi everyone. Yes, I'm still here and I still haven't finished the redesign of the blog. Who am I kidding? I haven't really started it. This year's been a very strange one for me and much of my life has been turned upside down. Of course this had to happen just as I announced I was redoing the blog! My timing was perfect.

So, right now I find myself in limbo. I'm not sure what's to come or where I'm going or even where I want to go anymore. There are so many things in flux. Relationships, residences, jobs, businesses, dreams, goals and hobbies. Friendships that seemed so solid are cracking. Is everyone only out for themselves? Or am I just hypercritical and overly sensitive right now? Why am I so willing to jettison life long relationships now? Why am I finding new relationships useless?

Nothing seems to satisfy anymore. Nothing seems to drive me right now. I'm going through the motions but the dance doesn't end, the tempo is a stately, stifling 4/4 -not even the beauty of a waltz.

But things are in flux - The barbecue gods appear to be smiling - or is it just a tease?

The Usual Construction Delays

noreply@blogger.com (WhiteTrashBBQ) — Tue, 01 Mar 2011 17:30:00 +0000

As you can imagine, reworking a blog that has been up for so long is no small undertaking. The new site is coming. Please bear with me.

Where's WhiteTrash BBQ?

noreply@blogger.com (WhiteTrashBBQ) — Thu, 10 Feb 2011 16:26:00 +0000

Join us for an exclusive luncheon where champion grill masters Chris Lilly and Ray Lampe spill saucy secrets during live grilling demonstrations. From dry rubs to glazes and sauces to slathers, we’ll share expert tips for grilling the perfect, flame-kissed rack of ribs this summer.

Photo of Ray and Chris courtesy of Hoss's BBQ and Catering Company

What's in Your Freezer?

noreply@blogger.com (WhiteTrashBBQ) — Wed, 09 Feb 2011 17:03:00 +0000

The wife and I are trying a new thing. We're creating a weekly menu before we go food shopping. Friends tell us they save a ton of money operating this way as it greatly reduces the number of impulse purchases. I don't like cooking this way, but I need to save money. Usually meal planning involves a look in the freezer to see what inspires me - and if nothing does, a trip to the market.

First step is to inventory what food you already have. So here's what's in our freezer.

1 package of Meatloaf Mix (beef, veal and pork)
1 package of Ground Pork
1 package of Ground Lamb
1 roll of Jimmy Dean Sausage
One Big Chop from Cooper's Old Time BBQ
5 thin Pork Chops
8 Lamb Shoulder Chops
4 Ham Steaks
5lbs Hormel Black Label Bacon (I had coupons for free bacon and the store had a buy one get one free sale. - Talk about a real score.)
One bag of McCain's Curly Fries
One bag of Ore-Ida Tater Tots
One box of Aunt Jemima Waffles
One bag of Onion Rolls
One loaf of Arnold Brick Oven Bread
2 packages of Thomas English Muffins
One bag of Sliced Peaches
One bag of Mixed Fruit
One bag of Ocean Spray Cranberries
One package of Nathan's Hot Dogs
1 package of Sorrento Mozzarella Cheese
1 package of Silver Star's Hash Browns
10 boxes of assorted Frozen Vegetables
2 sticks Butter

Wow. Looks like we're set for a while. So, tell me, what's in your freezer?

Still Here But Transforming

noreply@blogger.com (WhiteTrashBBQ) — Sun, 06 Feb 2011 12:27:00 +0000

I'm still here. I'm working on a major re-launch and re-design of the site. I'll still post occasionally, but my goal is to have the new WhiteTrash BBQ completed by March 1st.

If you have any ideas about the new site, please let me know. You can post here, or email them to me.

In the mean time, please be sure to check out Grillin' On The Bay and The Brooklyn Chili Smackdown. It's STILL New York City's ONLY barbecue contest and still the best.

Grillin' On The Bay & The Brooklyn Chili Smackdown

noreply@blogger.com (WhiteTrashBBQ) — Sat, 05 Feb 2011 02:28:00 +0000

Grillin' On The Bay 2011

Saturday March 26, 2011

To benefit St. Mark School Sheepshead Bay, Brooklyn
Sponsored by RUB BBQ and Yelp!

Corner of East 18th Street and Avenue Z, Sheepshead Bay Brooklyn
Four Grilling Categories: Chicken, Beef, Pork Ribs and Chef's Choice
$75 to $125 to Enter
Cook for cash and fabulous prizes!

and

The Brooklyn Chili Smack Down
A People's Choice Chili Contest
Any type of Chili you want to make. -- You call it Chili - We call it Chili
Free to Enter to cook and $100 to the winner!

For the non-competitors out there..

$10 All the Chili you can eat - until it runs out!

Food Available starting at 11:00am -- Chili Tasting begins at 1:00PM

BBQ, Beer, non-alcoholic beverages and other food stuff
available for purchase!

For more information: Email BrooklynQ or call 917-763-5062

This contest is not affiliated with the Kansas City Barbeque Society or any Chili Contest Sanctioning body.

New Year - New Barbecue in New York City

noreply@blogger.com (WhiteTrashBBQ) — Tue, 11 Jan 2011 20:47:00 +0000

Things must be looking up in the economy. Seems like there's a slew of new barbecue joints opening up in New York City. I know of a few that aren't mentioned here, but according to Zagat, here's a couple that are confirmed and some to look forward to...

Danny Meyer’s Battery Park City Spots: The restaurateur behind the Union Square Hospitality Group plans to open three new restaurants at the lower tip of Manhattan. The offerings include a branch of Blue Smoke, another Shake Shack and a unnamed fine-dining restaurant (Fall; 102 N. End Ave.).

Neely’s Barbecue Parlor: This Southern-style joint from Pat and Gina Neely of The Food Network was originally scheduled for November, but now you can expect the beer, bourbon and barbecue to start rolling in March (1125 First Ave.)

And - maybe, just maybe, a barbecue joint will rise quietly in the far reaches of Brooklyn. Stranger things have been known to happen.

Photo of Pat Neely courtesy of Soul of America. Photo of Blue Smoke courtesy of ifood.tv

Happy New Year Folks

noreply@blogger.com (WhiteTrashBBQ) — Fri, 31 Dec 2010 16:53:00 +0000

I don't have much to say today, but I want to take a moment to thank all of you for reading WhiteTrash BBQ over the past year. I love and appreciate the comments from you and treasure the friendships we've made over the years.

Happy New Year my friends! Look for a revamped WhiteTrash BBQ next year.

WTF?

noreply@blogger.com (WhiteTrashBBQ) — Thu, 23 Dec 2010 17:34:00 +0000

" It’s going to be pulled meats, all kinds of meat. We’re going to have a vegetarian option too, but it’s going to be a riff on barbecue around the world. Everything is going to be stewed and have great textures – everyone loves a hot meat sandwich."

BARBEQUE is not STEWED meat. DAMN IT - If the chef's of this world will not recognize this how the hell do we get the public to?

Mad Dog BBQ Sauce

noreply@blogger.com (WhiteTrashBBQ) — Tue, 21 Dec 2010 03:40:00 +0000

Below is a press release. I don't usually post press releases, but this is about the company that makes my absolutely favorite barbecue sauce, Mad Dog. Now I love the original, and I love the spicy. The judges at competition - well they sure as hell don't. Enjoy.

BBQ Spells Success for MA Entrepreneur

Twenty years in business and 28 sauces later, Ashley Food Company, Inc. continues to beat the odds. The secret to success for entrepreneur David “Mad Dog” Ashley lies in giving customers a reason to come back for more. The original Mad Dog all natural bbq sauce kicked the company into high gear 20 year ago. Its popularity spawned the expansion into a whole family of Mad Dog sauces over the next 5, 10 and 15 year milestones. Now the #1 rated BBQ sauce by America's Test Kitchen and Cook's Magazine comes in three varieties, Original, Chipotle and Ultra Hot. Dun & Bradstreet reports, "Businesses with fewer than 20 employees have only a 9% chance of surviving 10 years." Ashley Food Company, Inc. is an exception to the rule.

Sudbury, MA (Vocus/PRWEB) December 20, 2010

In honor of the 20th anniversary of Ashley Food Company, Inc., founder David “Mad Dog” Ashley just introduced a family of three barbecue sauces featuring the ever popular, Mad Dog Original all natural bbq sauce. The original has the same, rich flavor that ranked it #1 by America's test Kitchen and Cook's Magazine. The new Chipotle Mad Dog barbecue sauce has the same heat as the original, award-winning recipe and has a distinctive, new smoky flavor. The Ultra Hot Mad Dog barbecue sauce has been enhanced with added Ghost Peppers making it one of hottest BBQ sauces ever made.

What gives Chipotle Mad Dog bbq sauce its smooth, smoky flavor are large, red ripe, dried jalapeños that are called chipotle peppers. These peppers are the last ones to be harvested so they are brown in color. They are smoked slowly over an open fire for an unmistakable taste. There are many different grades of chipotle peppers. Ashley Food Company, Inc. uses only high-grade chipotle, the finest money can buy.

When customers asked for an even hotter BBQ sauce, Ashley Food Company, Inc. delivered one of the hottest bbq sauces ever sold. To intensify the heat of Ultra Hot Mad Dog bbq sauce, the company added Bhut Jolokia otherwise known as ghost pepper. This pepper comes from India and is 400 times hotter than Tabasco sauce. Ghost peppers are certified by Guinness World RecordsTM as the world's hottest peppers.

All three varieties of Mad Dog bbq are dedicated to Ashley's good friend, Bear, the chocolate lab who appears on the new label of this family of barbecue sauces. To lock in freshness, Mad Dog bbq comes in a new, 12-ounce bottle with an unmistakable new logo.

Texas musician Lyle Lovett once compared barbecue sauce to a beautiful woman. He said “If it's too sweet, it's bound to be hiding something.” (The Texas Monthly, June 2008) David Ashley explains why Mad Dog barbecue sauces have nothing to hide. “For 20 years, our hallmark has been to provide all-natural products. We use premium, fresh ingredients and no fillers, no additives and no preservatives. We guarantee this. ”

To order Mad Dog bbq sauces, visit Ashley Food Company, Inc., call 1-800-61-SAUCE or email maddog(at)ashleyfood(dot)com.

For more information about the complete line of Mad Dog bbq and Hot Sauces created by Ashley Food Company, also visit Ashley Food Retail Store and Ashley Food Wholesale Store.

About Ashley Food Company, Inc.

As President and founder of Ashley Food Company, Inc. in Sudbury, Massachusetts, David has been creating all-natural, mouth watering, and award-winning products for two decades come January 2011. All Mad Dog creations are made in hand-measured batches and cooked to perfection. To this day, David ensures that every blend has a fresh-from-the-kettle-taste.

Ashley Food Company produces 28 sauces, from sweet with heat to lethal, including “The world's hottest hot sauce” – 357 EXTREME hot sauce; Mad Dog BBQ sauces, Mad Cat, Teriyaki Hot sauce; industrial extracts, and has recently added Envy, 357 EXTREME Wing sauce and 357 EXTREME Mustard to the line-up. Find the complete line of Mad Dog Hot Sauces and barbeque sauces created by David Ashley at Ashley Food Company, Inc.