Lakeside

Back to Lynchburg

2011-11-29T16:14:00.001-05:00

Kris and I headed out for the 23rd Annual Jack Daniel's World Championship Invitational Barbecue on Tuesday morning. Along for the ride again this year were Al and Phylis Eastman, Ted Lorson, and Maggie. Joining us for the first time was our Nephew Zack Healy. We decided to drive straight through to Lynchburg, TN again this year. This decision puts us in Tullahoma, TN by 4AM. Great, we're here!! But nothings open. Well, except the Awful Waffle. So, while we wait for Budget to open, and the hotel to let us check in, we go get breakfast. The Waffle House at 4AM is an interesting place to say the least. We had so much fun in fact, we went back at 7:30AM for breakfast number two. A few hours later the Eastman's were checked-in, they had their car, and the rest of us were making our way down Route 55. I love that 12 mile drive into Lynchburg. Passing the Motlow State Community College, the road winds down the hill as we pass the beautiful grounds of Moore County High School. Then I see the sign: Lynchburg Welcomes You! we're here; we've made it. As we pass the Jack Daniel's Distillery I can feel it. When we take that left and drive through Lynchburg Town Square, pass the Hardware Store, and pull onto Wiseman Park I can't help but smile. We pass Moorhead Pavilion on the way to our spot. All I can think of is what will happen in there on Saturday night. Who's going to win? Will we get a call? Will we bomb? I have to break my thoughts and remember why we're here. I'm not going to worry about these things right now. It's only Wednesday afternoon and I have two days before I need to think about cooking. Lets go have some fun.

Thursday is a great day in the Hollow. I love to relax and watch all the teams roll in. Watching teams pull giant trailers in to small spots confirms my decision of arriving early. We make coffee, nurse small hangovers, and enjoy as the misty weather turns into partly sunny. On tap for Thursday was the distillery tour, shopping in the square, and later on that night a great dinner with friends. Late night included much laughter, spirits, and visiting with teams that we don't see often enough. It was great catching up with everyone, talking about The BBQ Circuit, and staying warm with a bottle of Jack. We partied into the night without a single care of turn-in times, trimming meats, or staying focused. That sort of thing just didn't seem to fit into that night. Somehow it wasn't even relevant. Sure, we're at one of the most revered contest of the year, but worrying about it seems, oddly, stupid. We walked around all night, found people to hang with, and made memories. And that's all I really cared about that night.

Friday morning greeted me with a wonderful cocktail of coffee and Ibuprofen. After a hot shower we were off to our annual trip to Miss Mary Bobo's. Thanks to Steph for making these arrangements once again this year and including us in them. Miss Mary Bobo's is one of the highlights from the trip. It's something that I hope I'll never miss. Like all great meals in your life it usually has little to do with the food. For me it's the big communal table, the Host telling stories of Lynchburg, the passing of food family-style, and sharing this with my wife and my friends. In that intimate setting you can really feel the happiness. Oh, and as a bonus, the food rocks!

Friday afternoon we did a little prep, then got ready for the Parade of Teams, then off to the party up on The Hill. Also two things that I hope I'll never miss or get tired of. Back from The Hill I fired up the pit and started to get focused. The good news is that that didn't last too long. We were set up adjacent to I Smell Smoke!!! and the area was dubbed 'NEBSville'. Needless to say we had a revolving cast of characters to hang out by the fire with. Great beers were consumed, everyone was laughing, and if the fire or Jack Daniel's didn't warm you up, the company sure did. I did what I could do to hit all my 'triggers'. I think I missed one or two, but that's okay. I wouldn't change a thing about that night. That day was one of the best I've ever had down in the Hollow.

Saturday morning was cold and crisp, perfect weather for cooking BBQ. Besides the usual 4 categories we were also doing a Chef's Choice, sauce, and a dessert. So, it was going to be a busy day. But, we had a plan and a lot of help from our extended team. The cook went great and we were pleased with everything...except the ribs. This didn't surprise me too much, they have been our worst category all year long. We've tweaked them over the past few comps but it might be 'back to the drawing board' with our ribs over the off-season. Oh well. Our best bet I thought was with our pork or one of the ancillary categories. I know I've been saying over the last few posts that I'm just there to have fun. As factual as that may be, I really, really, want to hear our name called. To me that would be a lot of fun! So, we breakdown, clean up, and head to the awards.

The level of anticipation, excitement, and nerves are off the charts. It's like every other award ceremony X 1000. Surrounded by our friends, family, and our peers, we anxiously wait for the awards to start. After the usual 'achievement' awards they got on with the categories. Sauce was first - nothing. Next was the Chef's Choice. They started to announce top three only. This happens at The Jack a lot. Sometimes they call top 10, sometimes top 5, this time top 3. Oh well, no calls for Chef's Choice. On to BBQ. Chicken - nothing. Ribs were up next and we didn't expect much. But at least they were calling top 10 in the BBQ categories, so you never know. In the back of my head, maybe, just maybe, we could squeak out a 9th or 10th place in a category. As they announced ribs, and they got closer to the top, my hope was fleeting. I start thinking ahead towards pork, or brisket. Just then the Emcee hands the microphone to Master Distiller, Jeff Arnett, to announce the 1st place winner in the rib category. And in his thick Southern drawl Mr. Arnett said "Lakesiiide SmokERRs." A moment that I will never forget. That walk up to the stage is one of the best feelings a competitive BBQer can have. It's a whirlwind. People cheer, cameras flash, and in that 30 seconds your anxiety melts away. We walk back to where we were sitting and open up the bottle of Jack that we just won. Our friends congratulate us and all together we quickly kill that bottle. The rest of the awards are kind of a blur. But at the end of the day all 6 teams from Massachusetts got up to that stage. And one Massachusetts team made that final walk as World Champions. Huge congrats to Smokin' Hoggz on their win. We finish Saturday off in the Hollow by parting late into the night. It's cold, the fires are extinguished, and the crowd is thinning, but I don't want that day to ever end. Because I know tomorrow we start our journey back.

The long ride home gives me a chance to think. I'm tired; it's a lot of work to have this much fun. I reflect on this past season. I realize that chances are I'll never be able to have a better season than this one. So what do you do? What's the end game? The phrase 'quit while you're ahead' keeps on echoing in my head. It's brief, but still, it's there. But what dominates my thoughts are the laughter and smiles of my friends. The great food and drinks we've had. The late night partying with strangers. Sharing this with my wife and family. And all the great times I've had on the BBQ Trail over the years. By the time we get home I'm thinking more clearly. The thoughts of quitting are left on the road. I start to get excited for next year. I don't need to have a better season than this one, I just need to get back to Lynchburg.

La Fin du Saison

2011-10-17T18:58:00.001-04:00

In one week the 2011 BBQ season will be over for us. We will be driving home from The Jack; undoubtably tired, hungover, sad, and happy. The goal of every season for us is to get back down to Lynchburg. To be fortunate enough to compete at The Jack Daniel's World Championship Invitational Barbecue. To eat at Miss Mary Bobo's, be part of The Parade of Teams, and party up on BBQ Hill with all of our friends. I love watching the sunset over the Hollow. I love the feeling I get in that open air pavilion. I love seeing everyone smile, laugh and drink. I feel their joy; it's palpable. I think that is what makes The Jack so different from all other contests for me. I'm truly there to have fun. I know that sounds a bit cliche but it's true. It's the only contest that we do that I can honestly say that I'm there just to have fun. I don't do competition BBQ to have fun. Don't get me wrong: I have a blast. But that's not why I compete. I'm at a BBQ comp to cook the best that I can and try to win. Sure, I'll consume a copious amount of La Fin du Monde, eat great food, and late night shenanigans are going to happen. And as a result, I have a great time at BBQ comps and end up with a lot of wonderful memories. But running through my brain the whole time is the task at hand: to get to The Jack. So if I'm lucky enough to get back down there, I'm really looking to just have a great time.

Because as soon as it's over, and we're on the long drive home, my mind drifts to the next season... Was that the last time that I'll see Lynchburg? Will I ever sip Jack Daniel's up on The Hill again? Over the cold winter those questions will remain unanswered. Then spring will finally get here and I'll set up my gear in a muddy field for the first time of the year. The new BBQ season is underway; the race begins. As summer marches on I'll try to secure a spot down in The Hollow. I hope to have at least one bung in The Draw. I hope that I'm lucky enough to get it pulled. And if that does happen, only then, do we start making plans for an autumn road trip. So, after all the angst and uncertainty of the BBQ season, after working hard on getting back down to Lynchburg, when I get there I intend on having some God Damn fun.

The Jack 2011

2011-09-03T07:23:00.002-04:00

The Draw for the 23rd Annual Jack Daniel's World Championship Invitational Barbecue is now in the books. Congrats to all the teams that had their bung pulled. And a special congrats to my fellow New England and New York teams who are going down to Lynchburg to represent the Northeast this year. Of the 71 American teams going to The Jack, 8 of them are from New England and New York. Not bad for a bunch of Yankees!

Massachusetts teams:

Fatback Joe's BBQ

Smokin' Hoggz BBQ

Saucehound BBQ

I Smell Smoke!!!

IQue

Lakeside Smokers

New Hampshire teams:

Feeding Friendz

New York Teams:

Mr. Bobo's Traveling BBQ All Stars

Maine

2011-08-20T04:20:00.003-04:00

It's the Monday morning after the Mainely Grillin' & Chillin' competition in Eliot, ME and looking outside from my window all I can see is sheets of rain coming down. And it dawns on me on just how lucky I am...

Early on in the week the forecast was rain for Sunday. But as the weekend marched on the rain held off. It was cloudy for most of the day but the rain didn't start to come down until our drive home. That might not seem like a huge deal to some, but for us on the BBQ Circuit packing up our gear when it's raining just plain sucks. But, that wasn't the luckiest part of my weekend. Getting to hang out with our friends this weekend and meeting a few new ones. Eating oysters, cured meats, fine cheeses, Pimientos de Padron, and chicken and waffles. Drinking Harpoon, La Fin Du Monde, and many, many Jack Daniel's shots at all hours of the night...and the morning. All of these things were great! But, not the luckiest part of my weekend. An hour before driving home Lakeside Smokers were announced as Grand Champions of the event. Our friends from Feeding Friendz were called for Reserve Grand Champs. After we congratulated each other with accolades and hugs we received our score sheets and found out we had the same score! 666.8566! Unbelievable! We all know there are several procedures in place for such a thing. Bringing back the dropped score, using just the taste scores, and so on. Talking to one of the KCBS Reps he said that he had never seen the scoring so close before. But, even that wasn't the luckiest part of my weekend.

But, sharing all of this - the friends, the love of fine food and drink, the great times, and the feeling of accomplishment - with my wife Kris was not only the luckiest part of my weekend, but was also the best part of my weekend.

Harpoon

2011-08-01T17:15:00.000-04:00

Like every year our Harpoon weekend started on Thursday night. Our good friend Stephanie Wilson comes in from Kansas City to spend the weekend with 'Her Man' Steve Farrin and hang out at the Harpoon Brewery in Windsor, VT. On their way up to Vermont they stopped by our home to visit with Kris and I. We had just finished up packing and trimming so the timing was perfect. We popped the cork on some great Prosecco, enjoyed some fine meats and cheeses, and talked with much anticipation of the upcoming weekend. It was going to be a fantastic time, I could just feel it.

Friday was hot. At one point it hit 100 degrees with plenty of humidity. We picked a great weekend to get a little help from our Nephew Zack. Kris and I do these competitions by ourselves. We set up, cook, and breakdown all the time; we have a good system that works for us. But this weekend having another pair of hands turned out to be a great thing. Zack is a good kid and is not afraid of hard work. After we set up our site in the sweltering heat we went inside the Harpoon Riverbend Taps and Beer Garden for a few pints, lunch, and some much needed air condition! We were joined by our friend Ted Lorson and his brother Cristiaan. We spent a few hours catching up and drinking some fresh Harpoon beer. There was a rumor going around that Harpoon had lifted the swimming ban on the river. With the forecast of more heat and more humidity on the way that news was awesome. We all went back to our sites, suited up and headed down to the Connecticut River. A short walk through The Path of Life and we were there. People hung out on the rocky banks and relaxed in the hot sun. Drinking, swimming, and enjoying the summer in Vermont was on the agenda for everyone here today. The BBQ contest seemed, not only miles away, but months away. As I sat in the refreshing water I tried to resist the swift current. Every once and a while you would lose your footing and start to float away. I felt like the river could take me anywhere that day. If I drifted out into the ocean it would be okay. Then something instinctually stops me and anchors me firmly on a rock or on another person. It was much like the dilemma I faced right then: Do I drift away with all my friends and continue to party on that perfect afternoon? Or do I anchor down and get back to business at the BBQ contest? I try to find a balance but it can be difficult at times. I grabbed my towel, rinsed off, and walked back to our site. The sun was setting on this wonderful day and tomorrow held much promise.

Harpoon is a little different than most New England competitions. KCBS is on Saturday and NEBS Grilling is on Sunday. I like this. Grilling comps can be a lot of work and it can throw you off a little. Your site gets messy and you spend a lot of time cleaning after the contest when you should be prepping for KCBS. Going into Harpoon we never have any 'great feelings' about doing well. There is a lot of drinking, a lot of distractions, and a very strong team list most of the time. So, we just stay focused and try not to embarrass ourselves. We had a good cook with no major issues and everything seemed to taste okay. Turn-ins ran smoothly and the Harpoon White was extremely thirst quenching on this hot Saturday afternoon. Another bonus of the Saturday turn-ins is that you can relax and enjoy some beers afterwards. Most of the time after the last turn in we would be rushing around cleaning and breaking down. I can't drink too much either because I need to drive home later. So this was nice to sit, enjoy a few beers, and not worry about cleaning up right away. We can do it after awards... and with the sound of the bagpipes in the distance, awards were upon us.

Awards are always stressful. They usually bring me a nauseous feeling in my stomach and complete anxiety. Today was no different. Ken Dakai took the stage and got right into it. As he read out the top 10 in the chicken category my confidence was fleeting. It's an odd feeling. You hope your chicken was at least in the top 10. But as he gets to 5th place, and you don't hear your name, you start to accept that it is not to be. 4...3...2...nothing. (This sucks, I hate this hobby.) '1st place chicken...Lakeside Smokers.' And in that moment that's all that matters. You made a walk at the top of a category; I'm happy with that. Which is good because we didn't get a top ten call in the rib category. So, the vicious circle continues. That 1st place chicken call seemed like it happened a month ago... Then we took a 4th place in the pork category and a 6th place in the brisket category. I'm thinking that's not going to be enough to win it. If we tanked our ribs we have no chance of a Grand. During awards I am an absolute pessimist so I start to accept that our ribs bombed. As Ken calls the top 10 overall I have mixed feelings; hopeful, but doubtful. He calls our friends and great neighbors Sweet Chicken for Reserve Grand Champions. The moment of truth is upon us, we're either 11th place or lower or Grand Champions. And until you hear your name never assume it. Because I've seen it go bad many, many times. But, today was our day: Lakeside Smokers Grand Champions of Harpoon. Hoisting that coveted tap trophy up high in front of friends and peers was a tremendous feeling. Smiles, hugs, congratulations, and many, many more beers would round out the rest of the day.

Doing Harpoon Grilling was a last minute decision for us. By 'last minute' I mean 2 weeks before the event. But, for us that is last minute. I really have to thank Ted Lorson and Brendan Burek for making some valid points on why we should grill at The Summer Sizzler. Thanks guys! After looking at the categories I realized that we've had some success at past events with all four of them. So, we'll cook what got us to the stage at previous comps and hope for the best. As always cooking a grilling contest is chaotic. It's a lot more work than BBQ and a lot more prep. With BBQ comps everything is pretty much resting and waiting for turn-ins. With grilling comps you kind of cook to order for most of the turn-ins. A much different experience. But Kris and I got through it and managed to turn everything in on time. Before awards it was time for our cleaning/breakdown rituals. We both have our jobs to do and it works out great for us. But this time around Kris had other plans. Her and Steph camped out in the RV and shared stories and libations. Kris has worked her ass off this year. She is the backbone of our grilling comps as well as the creative force. Her job schedule has been very demanding this summer and getting these weekends off can be really difficult. So, if she needs to decompress with her friend Steph over a bottle of Godiva Chocolate Raspberry Vodka, I say good for her! But where the hell is Zack?

Even the award ceremony is different at a grilling comp. It just seems a little more relaxed, a little less pressure I guess. They announced last call right before the awards. The mad scramble to the beer tent would explain why we were all double fisted at awards. Spirits were high, the last beers of the weekend were being consumed, and we were all happy for our friends when they got called to the stage. Lakeside received calls in all four categories. As they called Ique for Reserve Grand Champions it started to sink in. But as the crowd started to chant 'sweep, sweep, sweep...' I guess we knew... Lakeside Smokers were Grand Champions of The Summer Sizzler. Two grands in two days. A great feeling indeed.

It's been one week since Harpoon. The trophies are in the basement, we are well rested, the hotels are booked for The Jack, and we are ready for Eliot, ME. Reflecting about our time at Harpoon is satisfying. Even as the glory fades we are still left with great memories of a magnificent weekend. Our wins are over; soon forgotten. The headlines on forums and websites are already on to the next comp on the calender. Sure, I might remember our wins for a while, but that too will pass. But what I will relish more than anything else is the time enjoyed with our friends. Prosecco and cheese. Fresh beer and cured meats. Laughter with my wife. And the sun in my face as I drift down the river.

The Troy Pigout

2011-07-27T06:20:00.005-04:00

We love The Troy Pigout. Kris and I have been there for all four years and I think we like it more and more every year. The first year (2008) we got our first 1st place chicken call. The second year we won the contest. The third year we found a hotel within walking distance. And this year we were named Grand Champions again and brought Victor back home. This Grand also ended a dry spell for Lakeside Smokers. It had been a while since our last KCBS win. We've been close, a lot of 3rd overalls, and a few Reserves, but no wins.

We pulled into Troy, NY on Friday night and checked into our hotel. They were overbooked for the weekend so they had to upgrade us from a room to a suite. That didn't suck. We had plans with some friends for dinner later that night. But, for now, we had some time to kill. So, we walked over to Dinosaur BBQ and sat at their outside patio and had a few drinks by the Hudson River. The sun was setting, the libations were flowing, and we watched as our friends pulled onto the contest site. We ended our night with a great group of friends and fellow competitors over dinner and drinks. It's only Friday night and this trip was already worth it.

Saturday morning we walked over to the contest site and set up our gear. It was hot. Hot and muggy, true summer weather. As most teams were getting ready for the People's Choice Rib Competition, we walked over to the Troy Waterfront Farmers Market. One of the best farmers markets I've been to. We purchased bread, cheese, basil, and tomatoes to share with some friends later that night. After the madness of the People's Choice contest all the teams got down to business. As always, there was some late night antics to get involved in. I find the hardest thing for me at a competition is to stay focused. It can be real easy to become sidetracked and get caught up in the moment. I often do and tonight was no exception. I hit all my late night 'triggers' but I did stay up a bit too late partying and it made for a rough morning.

That Sunday morning shower might have been the best shower of my life. Although the hotel lost power in the middle of the night and the hot water was anything but. The luke warm shower rinsed the hangover away and I was ready for the day. During the morning and through turn-ins was uneventful. Things ran smoothly. We started cleaning up and waited for awards.

The awards are held in a unique setting. Under a canopy of trees is a huge stage surrounded by a grassy, hilly area. People set up blankets and chairs and spend all day there listening to bands. It's a great place for awards. Elizabeth Young took the stage for the award ceremony. She is the hardest working organizer in BBQ. She is the heart of this competition. She handles every aspect of this event with a smile. She deals with the teams, the vendors, the town officials, and will often be seen sweeping the parking lot. After she thanked everyone for coming she handed the microphone over to her fiance Jeff Buell. Jeff does a great job with awards. He is quick and to the point. He understands most of us just want to hit the road and get home. Before we knew it, we had 4 calls: 8th place chicken, 9th place ribs, and 1st in pork and brisket. Taking that walk up to the stage as Grand Champions felt great. It had been a while and with the passing of each and every contest you want it more and more. Our friends congratulated us, we hugged everyone, we buckled in Victor, and said bye to Troy, NY until next year.

Back to Back to Back

2011-06-27T16:41:00.002-04:00

We have just finished competing in 3 comps over the past 3 weekends. Actually, we have competed 4 out of the last 5 weekends in 4 different states. It has been a lot of work, a lot of shopping, a lot of packing and unpacking, but it has also been a tremendous amount of fun. Hitting the road every Friday morning and coming home late Sunday night can put a huge strain on your everyday life. Kris and I both have jobs and every once and a while, we want to enjoy our home. We have also just put the finishing touches on the Lorson-Wilson-Burek-Healy Suite at our house. So by this weekend we will be ready for company. Kris and I are really looking forward to hosting our annual 4th of July lobster bake at the house this weekend. After the past few months of competing, having a big party at the house sounds like a fantastic idea! We can't wait to chill with our friends and family.

I wanted to write a recap of the past 3 events. Detailing every aspect of each comp. I got half way finished and realized it all sounded the same. Kind of boring I thought. So, I'll sum up the past few weekends: We drove to an event, it rained, we cooked food, drank way too much with our friends, and somehow got a few decent calls to the stage. Some low-lights were: Maggie's injured paw, the cold and rainy weather, and tanking chicken and ribs at New Hampshire. Some Highlights were: The perfect weather at New Hampshire, the impromptu gatherings that happen on Friday nights, the copious amounts of spirits consumed at those gatherings, late night shenanigans, grilling Grand Champs and Reserve Grand Champs, and a run of first place category calls. As always, way more good than bad; and that's why we keep doing it. For every rainy, cold night, there is a bright and sunny day. For every dismal finish in ribs, there is a first place in chicken. And for every 7 hour drive to Lake Ontario, there is a 40 minute ride to New Hampshire. Maggie's paw has healed, my gear has dried off, and, believe it or not, I'm ready for Troy, NY.

Roc City Rib fest

2011-06-06T16:57:00.000-04:00

We left a balmy New England at 5AM and arrived on the shore of Lake Ontario 7 hours later. Although Rochester, NY is only one state over from us, it felt like we entered an entirely different climate zone. Raw, drizzle and a slight wind greeted us. We got into our site, broke out the sweatshirts, and did a quick set up. With a brief walk around the grounds we realized that we were real early. (shocker!) So we decided to go outside of Ontario Beach Park and walk around town. Kris and I love when we are within walking distance of restaurants and bars at an event. After a little searching we found a good dive bar and had a drink. We also snooped out a restaurant for dinner later on that night.

Back at our site we watched as teams started to roll in. Some familiar faces and some new ones. I love watching as organized chaos unfolds. Everyone had a preassigned spot, but as the day gets later, the spots get much harder to get into. Other teams, trees, and scattered vehicles make for difficult navigations. A great case to be made for getting to these comps real early. That, and now we get to go have some fun.

The Mitchells, Kris and I headed out to Pier 45. A restaurant just a short walk away. We sat at a high-top table and ordered some drinks. We talked...about BBQ, cooking comps, what comps are next, and what comps we've done so far. The drinks kept coming and we even ordered some food. The beers, the company and the conversation were great! After a couple of hours we walked back to the site just as the rain started to come down. We said goodnight to the Mitchells and took cover in the RV. It was good timing too because as we got in the motor home, the skies opened up. A torrential downpour was hitting Roc City hard. It was the perfect time to call it a night. But that's not what happened. After receiving a few texts and checking FB, I saw that a few friends were hanging out at the dive bar that we were at earlier. Kris and I braved the storm, headed out, and ran to that bar. We hung out with Ique and the Beverage Brothers, did some shots of Jack, and watched the Bruins clinch the Eastern Conference Finals. It was a great night.

Saturday morning the fog started to burn off and you could feel that it would turn into a nice day. Our site was set up next to the Giggling Pigs BBQ. We've known Mike for a while now and him and his team were awesome neighbors to have. Sometimes neighbors can be the difference from having a great time or just an okay time at an event. And over that 3 day weekend, we had a great time and a lot of laughs. Today was the NEBS grilling event. When this is attached to a KCBS contest Kris and I usually do not compete in them. We find it's a lot of work to do right when we should be concentrating on the KCBS contest. But, Brian Wemett, the contest organizer, had some irresistible categories. One of which was bacon. So, when we saw that in the cooks packet we both knew that we were doing the grilling on that day. We put together a good plan and a solid timeline to follow. We had a good cook and everything came together on time. We quickly cleaned up and started our prep work for KCBS.

Usually NEBS grilling events get about 30 teams. On this day we were competing against 57. The biggest grilling event that NEBS had ever sanctioned. My thoughts of doing well were quickly diminishing. I figured our only hope of a decent finish would be in the bacon category. That dish was all Kris; she conceived it, practiced it, and cooked it. Everyone we shared it with, loved it. So, I was keeping my fingers crossed with that one. Awards were delayed a little, so Kris and I just sat there and drank. The time right after cooking and just before awards are always the most dreaded time for us. It's always way too long. All we do is anguish over what we did, or what we should have done. It's brutal. Hopefully, it will be over soon. After Alan Burke and a Solid Gold Dancer entertained the crowd, we were ready for the awards. Lakeside took 3rd place in scallop, 4th in game hen, 7th in tri-tip, and 1st place in bacon. And took Grand Champions for the overall. So far this had been a kick ass weekend....

Saturday night we spent visiting with a few friends. Then Kris hit the wall early and I hung out with our neighbors. It was a nice mellow night. My smoker ran great overnight and everything was on track to finish on schedule. Sunday morning went smooth; boxes looked good, food tasted okay, and everything was turned in on time. We will certainly tank this contest.

83 teams were competing for the New York State Championship. At the end of the day it went to our friends from Smokin' Hoggz. Congrats Bill, Alan and Shaune. Lakeside Smokers finished 12th overall with a single call in chicken. Obviously not what we were looking for, but not horrible. Looking over our scores we were actually (kinda) happy. Nothing tanked, one call for chicken, and the ribs and pork were just outside the money. Score wise, we did okay.

Sunday night we hung out with Smokin' Hoggz, Sweet Chicken, Beverage Brothers, and a revolving cast of characters. We did a beer-run, and even had pizza delivered to the site! It was a great night. The decision to stay until Monday morning was a good one. That 7 hour drive seemed far, far away. We, drank, talked and laughed late into the night. It was a perfect way to end a perfect weekend.

Rose City BBQ Cookoff

2011-05-15T11:40:00.000-04:00

In typical Lakeside fashion we pulled onto the contest site about a day early. I realize that a full day ahead of schedule for a grilling competition might be an overkill, but we enjoyed our free time in Norwich, CT. And when I see teams pulling in at 9AM rushing around to set up their sites, I'm happy with my decision. On Friday afternoon we were greeted by our friends and organizers Ted and Sheila Lorson. We hung out for a little while and talked in anticipation about the upcoming event. After some time of catching up we dropped off our trailer and found our way to the hotel. It was a short 5 minute drive from the contest site and made for a perfect 'jump off' spot for the entire weekend. After we checked in Kris and I quickly found the nearest bar and enjoyed a few pints. Later that night, more drinks, and a fun evening with the Lorsons, the Mitchells, and Kathleen and Cristiaan. The food wasn't good, but the company was great!

The weather forecast threatened for showers on Saturday. Rain on the circuit is not that big of a deal. Don't get me wrong, I'd much rather have nice weather. But rain is part of this hobby, you just need to deal with it. The worst part about wet weather is setting up in it, or breaking down in it. So, the last thing I wanted to do was set up our site during a rainstorm. So I left my hotel room at 4:30AM found some coffee and made my way to Dodd Stadium to set up our site. I found out that I can set up in 34 minutes. Not bad considering it was still dark out. By 6AM the Lorsons were onsite doing meat inspections, teams were arriving, and the rain was holding off.

The categories for this one day grilling competition were: Chef's Choice, Chicken, Sausage, and Pork. With some last minute tweaking of the sausage category we were good to go. (By last minute I mean the week before.) All the prep was getting done and the cook was going good. But by the last turn-in the clouds were rolling in...here it comes. They said 'a few showers' but they lied. At 1:40 the sky opened up and torrential rain, along with thunder and lightning was upon us. But as quick as it came, it was gone. If you're gonna have rain at a comp, I'll take it like this anytime! The clouds gave way to sun and there was a slight humidity to the air. I think that made the cold Harpoon IPA's extra good that day. Summer was coming and I could taste it.

Once again Kris cooked the Chef's Choice category, and once again she took first place with it. That's her third 1st place with that dish! We also placed 2nd in the Pork category, and 5th place in both Chicken and Sausage. That was good enough for us to get Reserve Grand Champions for the overall. We were beat out by our friends Transformer BBQ. Congrats on the Grand, guys! Brendan is now the Abe Froman of New England.

The event itself was great! There were food and craft vendors, a People's Choice chicken wing contest, and despite the rain, the public came out to support the event. It successfully raised money for the Rotary Club of Norwich. Sheila and her team did an outstanding job and covered all the bases. All the right things were done to ensure that this event will happen again next year, and it will be bigger and even better. Great job.

We finished off Saturday with pizza, salad, and Prosecco. It was a nice way to end the day. The next morning Kris and I relaxed at the hotel, poolside. We sat in the hot tub and inevitably talked about our next event. That seems to be the cycle with competition cooking. You're either at an event, getting ready for an event, or talking about an event. It's a healthy addiction that I'm completely comfortable with.

Lexington Battle-Green BBQ Festival

2011-04-23T07:06:00.007-04:00

After a cold and snowy winter here in New England an early spring contest was very welcome to all of us competitors! As the snow was slowly melting and the date was looming most of us were making bets if the field in Lexington, MA would be ready for a BBQ competition. Well, it was, and we were all ready to get out there. This time of year us New Englanders have very few choices for an overnight BBQ competition. The closest being Pork in The Park in Salisbury, MD. It's a great contest, but it's also a 9 hour drive, one way, for us. So we decided to support a local event and make the 31 minute drive to Lexington. It's officially the closest contest we've ever cooked!

At the heart of the event was organizer Steve Eastridge of Meat@Slim's fame. His work on the event was ongoing from late summer and into the winter. And it showed. The festival had food vendors, cooking demos, music, stuff for kids, and even a basketball tournament. Us teams had great power, clean (and enough!) portable bathrooms, a place for ash, trash, grease, and grey water. These things might seem very simple, but you'd be surprised by how many organizers overlook the basics. Also, all the proceeds from the event went to support the LABB Collaborative. A great cause. Despite the chilly, raw weather on Saturday they had a decent turnout. But, to make this event a giant success, they needed a big day on Sunday. And the forecast did not look good...

For Kris and I the contest started off unlike any we have done. Because the comp was so close to home I dropped off our trailer on Friday afternoon. Friday night we spent at home, trimming chicken, washing parsley, and relaxing. Saturday morning we casually got our stuff together and took our time getting to the contest site. We arrived in Lexington just before noon. It was windy and raw out. Teams were trying to set up their EZ-ups in the wind. All you could hear was the flapping of canvas and the swears of competitors. Kris and I looked around and decided to go find lunch and our hotel. A few hours later we showed up and set up our site. Well... we really didn't set up our site, we set up a modified version of our site. Those who know us know we set up our site the same at every comp. But, with the forecast of torrential rain and high winds in our very near future, we decided to try something a little different. That's a big step for us. We cleared out our trailer and set up a few tables inside of it. Besides the poor headroom it worked rather well. We got all our prep done and then walked around to visit with some friends.

Saturday night was brutal. High winds, a lot of rain, and cold temperatures. The kind of night that makes you question your hobby. If only for a minute or two. Because usually, upon reflection, these are the nights that you remember the most. So, you make the best of it. Put on the rain gear, grab a bottle of something, and go visit. We ended up at the Ique camp for most of the night. John Delpha made a wonderful porchetta that we all snacked on. The whiskey was flowing freely and for a few hours we forgot about the rain storm outside that canopy. It felt good to be cooking a contest again.

Sunday a warm front moved in, the clouds cleared, and the sun was present all day. A welcome change that everyone deserved. As the day got nicer by the hour the crowds grew. Spring Fever was in full effect and everyone was enjoying this beautiful day. We drank our traditional 11AM beer and listened to our standard play list on the iPod. Turn-ins went good and the awards ceremony was upon us quickly. After the smoke had cleared Lakeside Smokers took 4th overall, with a 1st place in ribs and a 2nd place in brisket. Not a bad way to start off the BBQ season. Congrats to Fatback Joe for Grand and for Mighty Swine Dining for Reserve.

The sun dried our gear, we got packed up, and we were home by Sunday late afternoon. As usual, the after-competition-shower felt amazing! We were home and cleaned up by 5PM. So, with award winning BBQ sitting in our fridge we did what anyone would do: Kris and I drove to one of our favorite restaurants, sat at the bar and ordered a beer, enjoyed a wonderful dinner, and reflected fondly of a great weekend.

Meat@Slim's Pics from the event.

'Prime Rib'

2011-03-20T18:32:00.001-04:00

It's big, it's fatty, it's beefy, and it's one of my favorite meals. A roasted rib roast, or prime rib as it's known, can be a perfect meal. It is a classic special occasion feast. It also seems to be very popular around the holidays. On all the forums and foodie websites you will find hundreds of recipes and techniques on cooking this primal cut of beef. Marinated, injected, smoked, slathered, crusted, stuffed, herb infused...it can be overwhelming. For me, a rib roast should taste like rich beefy goodness. Well executed, simple food just tastes good.

Here is my rib roast recipe/technique that I use any time I cook one.

Sourcing The Goods

Buying an 18 pound piece of quality meat can be costly. But buying an 18 pound piece of average meat can just plain suck. I'd much rather spend a little more money for a higher quality cut of beef than save a little money and buy something inferior. So, I have some great relationships with several different butchers. That's real important for getting the good stuff. But what I think is almost as important, is buying beef in it's original cryovac packaging. I want to know exactly where this beef came from. We've all seen these high end butcher shops claiming that their beef is the best. Sure, the meat looks great in those fancy display cases, but where did it come from? So, I ask. I also would like to see the shipping box that the beef came in. That way I can see the pack-on date that's printed on the box. That is very important if you'd like to age the beef properly. If you feel awkward about asking these questions, don't. Most butchers don't mind, and the ones that do, shouldn't be in the business. Just move on.

This was a nice 18 pound Certified Angus Beef rib roast that I sourced from BJ's. Yep, BJ's Warehouse Club. They don't always carry CAB, but when they get it in, I get a phone call from my guy on the inside. He'll be thanked with some pulled pork real soon.

Mise En Plas

Just a fancy way to say: get your stuff together; it literally translates to 'putting in place.' So for this recipe I gathered everything I needed and did anything that I could do to make the cook go as smoothly as possible. Grind my pepper, cut some twine, chop some onions, carrots, and celery for my au jus, and basically get out everything that I need.

Trim, Tie, and Season

When you buy a whole cut of beef still in the cryovac you need to do some trimming. The rib roast always comes with a thick fat cap on the topside. I take most of it off, but not all of it. I think a little bit of fat on the outside is very important. That cooked exterior, with fat, rub and a little char, can be a fantastic bite. The rib roast is usually thicker on one end. I trim off a few inches from the smaller end so that the roast will be more uniform in size. This really helps the meat to cook more evenly. I also end up with 2 giant rib eye steaks to cook in my cast iron pan at a later date. Win, win!

After I trim the roast I tie it up. I think this is an important step that most people skip. Again it all has to do with uniformity. The more that you can make this roast consistent in size, the better. From cooking it, all the way down to the final presentation.

I season my rib roast simply, but aggressively. It's a thick cut of meat so it can handle it. I use a copious amount of extra virgin olive oil and rub it all around the outside of the roast. Then I apply a liberal amount of kosher salt and fresh ground pepper. Followed by a dusting of garlic powder. I let the seasoned meat sit out at room temperature covered with tinfoil for an hour, sometimes two. Right before it goes into the oven I season it with another heavy sprinkling of kosher salt.

Cooking

I grew up in a household with one cooking style: 350 degrees for 20 minutes a pound. It didn't matter what it was. Beef, pork, whole chickens, any kind of roast; whatever was going into the oven, it was going in at 350 degrees for 20 minutes a pound. Sometimes things turned out okay, sometimes not. (Try cooking a 2 pound pork loin for 40 minutes!)

For this type of roast I like using two different cooking temperatures. First, I get my oven as hot as it can go. For me that's 500 degrees. I adjust the oven rack so the meat will be just a few inches from the top broiler. I cook the roast for about 20-30 minutes, flipping and rotating the whole time. I'm trying to get an even 'sear' on the meat all the way around. Then I take the roast out, shut off the oven, and keep the oven door open.

While the oven and roast cools down I'll assemble my ingredients and equipment for the rest of the cooking procedure. In a disposable tin (or a big roasting pan) I place a roasting rack, chopped carrots, onions, and celery. Then pour in about 4 cups of beef broth. This is the foundation of my au jus.

About 15 minutes later the meat and oven have both cooled down enough to continue. Some people might think this is an odd step. Why 'cool' down the roast? I'm just trying to slow down the cooking process. I want my roast to be seared on the outside and then rare all the way through. I'm trying to avoid a large 2-3 inch band of overcooked meat before you get to the rare center. This step assures that.

Then I set my oven to 180 degrees. I want this roast to cook as slow as possible over the next several hours. This is another crucial step in making sure that the meat is rare all the way through. If you're looking for a roast that is more medium then rare, don't follow this recipe. Just do 350 degrees at 20 minutes a pound. :)

Move your oven rack down away from your broiler and place the roast in the oven. Now go do something. Clean the house, go for a walk, talk to your spouse, anything. Just don't touch, fiddle, poke, or fuss with the roast for the next several hours. Just leave it alone and let it cook.

After about 3-4 hours of cooking probe the meat once in the middle of the roast with a reliable thermometer, like a Thermapen. I like my beef rare, so I'm looking for 122-125 degrees. When it hits that temp, remove the roast from the oven, wrap it in heavy duty tinfoil a few times, wrap that in a towel, and let it rest for 1-2 hours. In that time strain the juices from the bottom of the roasting pan into a grease separator. Let it sit for 30 minutes then decant into a small sauce pan and bring to a boil for one minute. Adjust the seasoning and set aside. That's your au jus.

Serve

Now, it's inevitable that someone you're cooking for will not want their meat cooked this rare. It's crazy, I know. But don't ruin the entire roast because of one or two guests. Cook it to rare, rest it, then slice it. Take a few slices and toss them into a 350 degree oven for 20 minutes a pound. They'll love it!

At our house we serve our 'prime rib' dinner with a fresh and simple garden salad, potato gnocchi, and hot biscuits. The au jus and a creamy horseradish sauce are served on the side... I'm sure some of you are wondering where the hell is that picture, right? You took pictures of your oven but none of the final dish? Yeah, sorry about that. I cooked this roast for my sister's birthday and by the time it hit the table, it was gone. You'll have to take my word on it, it looked and tasted excellent.

Snowshoe Results

2011-03-13T07:56:00.004-04:00

Overall:

GC Heritage Foods

RGC I Smell Smoke!!!

3rd Lakeside Smokers

4th Q Haven

5th Transformer BBQ

Strip Steak:

1st Heritage Foods

2nd Sweet Chicken

3rd Insane Swine BBQ

4th I Que

5th Transformer BBQ

Pork Tenderloin:

1st Heritage Foods

2nd I Smell Smoke!!!

3rd Lakeside Smokers

4th Beverage Brothers

5th Sweet Chicken

Sausage Fatty:

1st Q Haven

2nd Transformer BBQ

3rd East Meets West

4th Shoe City Smokers

5th Lakeside Smokers

Chef’s Choice:

1st Lakeside Smokers

2nd Transformer BBQ

3rd Q Haven

4th Heritage Foods

5th I Smell Smoke!!!

2011-03-12T16:29:00.001-05:00

Snowshoe:

GC Heritage Foods
RGC I Smell Smoke!!!
3rd Lakeside Smokers

Lakeside:
1st place chefs choice
3rd pork tenderloin
5th fattie

Coda di Maiale

2011-03-11T21:15:00.000-05:00

Coppa

2011-03-11T20:22:00.000-05:00

Salumi

2011-03-11T19:15:00.000-05:00

Gallagher's NYC

2011-03-03T17:01:00.000-05:00

About a year ago we were walking around New York City and blundered into Gallagher's Steak House. We were just looking for a drink, but we found so much more. Upon entering Gallagher's you walk by a giant 'meat locker' with aged beef strip loins and other primal cuts inside. We sat down at the worn, all wood bar and ordered a drink. Within a few minutes of taking in the ambiance and smelling the charcoal fire, I knew we were staying for dinner. We snacked on fresh kettle chips and had a few more drinks. An hour later the Maitre d', vintage in years, ask us to follow him. He sat us in the main dining room which was very loud and full of energy. You could see the entire kitchen including the charcoal fire. There was about 20 people behind the line all busy cooking. The din of plates and silverware clanging together was a constant. The seasoned waiters walked around the room joking and entertaining everyone. People talked and laughed loudly; the place was full of life. At this point, I didn't even care if the steak was going to be good or not. The atmosphere itself was completely worth it. But then the steak came and it delivered. It was a great steak. One that I would think about for some time...

After a year of anticipation we finally made it back to Gallagher's last weekend. Will it be just as good? Will it meet up to the hype that I created? Is that even possible? Probably not. Every time I look back at the great meals I've had in my life they all seem to have a few things in common: I was doing something memorable or I was with people that made me happy. You know the way food can taste with your toes in the sand and the Caribbean sun in your face. The way perfectly slow roasted prime rib can taste when you're surrounded by family at Christmas dinner. The way lobster and steamers can taste at a BBQ competition in Maine during the summer. The way an impromptu gathering of friends can produce something magical with some beat up charcoal grills. And the way a steak can taste after you've blundered into a great old school, prohibition era steak house. These things are hard to reproduce, and when you try, they seem to fall short. Sometimes I don't think it has that much to do with the food. I think it has a lot to do with the environment and the people around you. Don't get me wrong, the food has to be awesome too. But, if you eat the best tasting steak in the world, but you're in a dingy room all by yourself, it's gonna suck.

So, we tried to recreate a feeling, a moment, and a meal. And we came pretty damn close...

2011-02-26T21:09:00.000-05:00

Any Guesses?

2011-02-26T17:18:00.000-05:00

Soon...

2011-02-21T12:20:00.003-05:00

I'm not sure if anything is more beautiful than a room full of aged beef. Right now that picture is just the background on my computer; I've been drooling over it in anticipation. But soon, real soon, I'll be there... I'll be sitting at that establishment, sipping a Jack, eating fresh made potato chips at the bar, and smelling that charcoal fire cook my steak.

Any guesses?

Maggie's Winter

2011-02-13T14:48:00.004-05:00

Here's a few pics of Maggie trying to enjoy the New England winter we're having. She's originally from Arizona so she's still not in love with the cold weather here. But, once we get her off the heating vent and get her outside, she makes the best of it.

Rib Practice

2011-02-02T19:14:00.001-05:00

Last weekend I was able to go outside and get some cooking done. After a few hours of shoveling I found my trailer and got to my BBQ equipment. Originally, Because of the winter we've been having, I was just going to use the oven to test out a few new flavor profiles. But we got real lucky last weekend with no snow and temps in the 30's. Perfect! Upon opening my trailer I realized that I have not cooked anything over fire since the Jack. That's 3 months! Not good.

I decided to use the WSM instead of my smoker. I gave the Bullet a good deep cleaning and got some Wicked Good charcoal going. Every time I use the WSM I'm always impressed with how good it works. Light the charcoal, get it to your desired temp, then close the dampers. It's a great little smoker and I plan on using it at some comps this year.

Our ribs were all over the place last year. We came out strong in the first half of the year; a few highlights was first place at New Hampshire and 3rd overall for NEBS Team of The Year in ribs. But towards the middle and the end of the season our ribs started to lose ground. I didn't ignore my notes or forget my timeline; I didn't change anything. Sometimes these things just happen. The judges might be looking for something new and different. What used to be original, now is the norm. Also, there are a lot of new teams out there armed with great cooking skills and no preconceived notions of 'what judges want.' So we all need to step it up. And that means practice.

Changing recipes can be a difficult thing. What do you change? Rub, sauce, technique? Foil, no foil? Everything? Last year our rib recipe contained 12 ingredients. Probably a few too many. So the first thing I did was review my notes and see where I can eliminate a couple ingredients instead of adding ones. I continued the theme of less is more and simplified a few other things too.

One thing I really wanted to change was the rub. I use a wildly popular rub on our ribs...that means so do a lot of other teams. So Kris and I took a ride to New England BBQ and Catering and stocked up on some staples and picked up some new stuff to try. I mainly focused on rubs and picked out 3 new ones to try. I loved the taste of the rub on these ribs pictured below. (Any guesses?)

I cooked the ribs with my usual technique with the exception of the WSM. It was a good cook and the ribs were done right on schedule. How'd they taste? Good, not great. To me they seemed a little lacking in flavor. They were tender but could have used...something. I'm hoping that over the next few months I'll find out what that something is. Because ready or not, these ribs are going into a 9 X 9 real soon.

Speaking Of Practice

2011-01-30T06:55:00.000-05:00

I have a tendency to overbuy for a competition. I start shopping weeks in advance. I'll walk through two different BJ's sometimes three times a week. I'll look around Restaurant Depot once and a while and I have 2 butchers sourcing briskets for me. Inevitably I end up with way too much meat. I just can't help myself; I'll buy what I think looks good, but then something better comes along. So over the BBQ season my freezer gets packed. I don't love using frozen meat for a competition so it's perfect for practice cooks. If everything works out right my freezer will be empty as the 2011 season starts. Then repeat.

Looking Ahead

2011-01-27T06:52:00.003-05:00

Even though another foot of snow is falling outside, all I can think about is the upcoming BBQ season. It's been a tough winter so far here in New England. With this last storm we have already exceeded the average snowfall for the year. And winter has 8 more weeks to go! All we can do is look ahead. So I've been shopping for BBQ items, practicing BBQ, and filling out applications. I know it sounds a little early to do these things but it helps with the winter doldrums. It takes your mind off of the -10 wind chill factor and lets you think ahead to better days. Believe it or not, they'll be here soon. So, dig out the grill and start practicing for the winter/late spring competitions. Get online and order some ingredients. And get those applications out. I guarantee it will make you feel better.

Here is a list of some competitions that have their applications already up:

Snowshoe Grilling Challenge

Grilling On The Bay

Lexington BBQ Battle

Rose City BBQ Festival

Roc City Rib Fest

Cape Cod BBQ Championship

Check out the NEBS website frequently for updates and added comps.

Also make sure you are prepared for the upcoming BBQ season with a fully stocked pantry. Go to New England BBQ and Catering and check out their online store.

Doggone

2011-01-13T18:39:00.001-05:00

Lawton's Famous Frankfurters is now closed. This had been a Lawrence, MA institution since 1929. It was a shack, a dive, a hole in the wall, and was serving street food way before the foodies declared that stuff popular. They opened their doors 8 decades ago to sell hot dogs to mill workers. Sure, you could get other stuff there too, but to be honest I'm not sure what else was on the menu. You went to Lawton's for a hot dog.

Their dogs and buns were sourced locally (again, decades before that was the in thing to do.) There were always a few urban myths about how they cooked the dogs. Growing up I was told that they were boiled in beer. That was untrue. Another one was that they used the nearby canal water to cook their dogs. Hence the term: dirty dogs was used a lot. That was an obvious fabrication. But the myths continued and I think it added something to the place. It had charm, character, and damn good hot dogs. Truth be told they were deep fried in oil. Fried to the point of almost becoming a ripper. Toppings were the usual fare; you could get chili, sauerkraut, sauteed onions, mustard and relish. Ketchup was available in packets on the counter and was only to be used for the french fries! If you were caught putting ketchup on the hot dog you would get a verbal assault from the girl behind the counter. I would get my hot dog with sauteed onions and mustard.

Ordering was always fun too. The lines would normally be coming out of the door and on to the sidewalk. A great cross section of society was there waiting for a quick bite to eat. Young, old, all races, people in suits, people dirty from construction jobs or from working in one of the neighboring paper mills. Great proof that food can be used to unite people. Upon entering you needed to be careful of a couple of things. The place was extremely narrow and the floor was a little uneven. But more importantly you needed to watch out for the fire hydrant sticking up in the middle of this tiny shack. This place was literally built on the sidewalk back in the 1920's. Apparently back then the building codes were not as strict as they are today. After navigating yourself up to the counter, just speak up, tell them what you wanted, pay, and move on. The line would move you out the other door and on to the street. Because there was no place to sit inside this little hole in the wall.

But, now it's all gone. Another one of my childhood favorites has succumbed to the times. Not able to keep up with the fast food chains and the convenience store hot dog. But the ironic thing is that this place was both convenient and served food fast. Maybe it had just run it's course, maybe traditions are fading, or maybe the city itself is just undergoing a change. Whatever it might be, I sure will miss those dirty dogs.

The Off Season

2011-01-09T09:11:00.003-05:00

Usually during the off season I build something to cook with. In recent years I have made a sous vide cooker, a rotisserie, and my chicken cooker. This year I've decided to focus my energy on something else. This room. We built an addition on our house in 2005. This addition had plans for a bonus room over the garage. It's a good size room measuring in at 15' X 25' and over the years we've used it as storage. But, anyone who knows us knows we don't really like too much clutter. (watching the show Hoarders puts me into shock!) So having this room dedicated for 'stuff' seems like a waste. So after a trip to Goodwill and one to the dump, I was ready to get to work. It's a pretty straight forward job; a little framing, a little electrical and heating, then sheetrock and paint. Kris already has the furniture, rug, and paint picked out, so things should go reasonably quick. At the end of it all we should end up with a nice guest bedroom...unless Maggie likes it, then it's all hers.

A Sad Day For Methuen Eaters

2010-12-27T09:21:00.005-05:00

Shadi's Restaurant & Lounge caught fire on Christmas morning. The flames moved rapidly and the building is a complete loss. You can read the whole story here.

Out here in Suburbia chain restaurants rule. Methuen has an Outback, Texas Roadhouse, Olive Garden, T.G.I. Fridays, and all the typical fast food garbage. The sad part is that these places are always packed. People flock to these restaurants. So, for a small Mom and Pop place like Shadi's to survive in that environment for 20 years is quite remarkable. But sadly, Shadi's is now gone.

I have been enjoying Shadi's Middle Eastern food for a long time. Kris and I were there on Thursday night. We would eat there often; once, sometimes twice a week. Kris' sister worked there as a bartender for five years back in the late 90's. We've gone there for Christmas parties, birthday parties, anniversary parties, and we've held many company parties there as well. I have many fond memories of just sitting at the bar and enjoying the scene. But what always kept me coming back was the fresh, homemade food. The tabbouleh, tahini, hummus, raw kibbe, and I just recently found out how amazing kafta is. Last Thursday I enjoyed a fattoush salad with grilled lamb. Kris had the grilled tenderloin of beef with rice pilaf. But above all of that great food one of their dishes always made me happy. It was a steak cheese and salad wrapped in fresh syrian bread served with the best fries ever. A simple meal, but so good. The syrian bread was sourced out every morning from a local bakery, the salad was always fresh and dressed perfectly, and the fries...The fries were hand cut then soaked in water overnight. Then they were twice fried. First in low oil to cook, then in hot oil to crisp. The only way that a fry should be made! This is the meal that I will truly miss the most.

Christmas Menu

2010-12-25T12:50:00.003-05:00

Appetizers:

Blue Cheese and Chive Breadsticks

Spinach and Artichoke Spread

Creamy Mac and Cheese Cups

Goat Cheese Bruschetta

Mini Grilled Cheese with Roasted Tomato Soup

Deviled Eggs

Soup and Salad:

Potato and Ham Soup

Garden Salad

Entree:

Certified Angus Beef Rib Roast

Boar's Head Glazed Ham

Scalloped Potatoes

Cheese Ravioli with Pomodoro

Dessert:

Chocolate Torte

Banana Cream Pie

Cannoli

Mini Pastries

Some Highlights From The 2010 BBQ Season

2010-12-18T12:00:00.008-05:00

Here are some of my favorite moments from this years BBQ season. In no particular order.

Finding a Hotel at The Troy Pig Out

With highs in the 90's and the humidity off the charts it was nice to have a hotel room within walking distance of my pit. It was our third year competing in Troy, NY and it has always been one of my favorites. But, being able to get out of the heat once and a while, and taking a shower anytime, made this comp that much better.

'Tedfest' at Norwalk, CT

An impromptu late night gathering spawned by Ted Lorson sitting in a random chair in somebody's site. Other people followed suit, and the next thing you knew, we had a party on our hands. Quickly dubbed 'Tedfest', we hung out for hours with people joining in. People brought chairs, Jack Daniel's, and we even dragged over a keg. Someone even carried over an already blazing fire pit.

Finally Competing at Pork in The Park

For years I've heard about Pork in The Park in Salisbury, MD but never made it down there. Until this year. It was a great contest and the biggest on the East Coast. The sun was out and the temps stayed in the 70's all weekend. Not bad for April.

School of Rock at Green Lane, PA

After we took a beating from the judges at Green Lane, PA, we had a blast. With the backdrop of a giant bonfire, School of Rock (PA) took the stage. And these kids rocked! They played great rock songs from past and present...and no one wanted to fight anyone. It was a much different experience than what we saw at the NEBS Holiday Party.

Half Naked Guy in My Site at 2:00AM in Norwalk, CT

Upon returning to my site after Tedfest I saw something unbelievable. There was a guy sitting in my site, passed out, with his pants on ground. So, I did what anyone would do: go get witnesses! Steve, Brendan, Charlie, and myself laughed like school girls as we woke up the mystery man up. He was dazed and confused as he pulled up his pants and walked out into the darkness.

The Resurrection of Cape Cod

This competition was only gone for one year, but it seemed like so much longer. It was one of the longest running comps in New England and one of the most loved. Thanks to Ted for bringing it back and making it even better.

Victor's New Shirt

Victor The Golden Pig is Troy, NY's traveling trophy. It was given to us in 2009 for winning that comp. This year we had to bring it back to New York for the next Grand Champion. Like many native New Yorkers once Victor visited the Boston area he fell in love. So much so, in fact, he now wears a bright red Boston Red Sox's shirt and currently resides in Woburn, MA.

Having a Good 'Chicken Year'

Like many competitors, I've struggled with chicken for years. This year it finally came together. We got quite a few calls for chicken in 2010. Including 3 first place calls, a few top 5's, many top 10's, and a 7th place at The Jack. We also took 2nd place in chicken for the 2010 NEBS TOY awards.

Late Night Partying at Eliot, ME

I'm not sure why Maine is one of my favorite comps but it is. We always seem to have a blast there. This year a bunch of us got together at the Meat@Slim's site for a spontaneous dinner. Brendan got a keg of beer from Blue Hills Brewery. Lunchmeat had an epic gathering for Damn Dip. And the judges liked our food way better than I did.

Harpoon Helps Beer-B-Q

Here is the anomaly on the list. It's not a BBQ competition. But it is an event that I really look forward to every year. It has almost all the same elements of a BBQ comp though. All the same people we see on the BBQ trail are there, it encompasses 2 days, and we're all cooking some killer food. The only differences are, we're not being judged (kinda) and we're raising money for a charity.

Sunday Night 'After Hours' at Norwalk, CT

Wow, looks like I had a lot of fun in Norwalk this year! It was Sunday night, the competition was over, and almost everyone was gone. But a couple of us (I'm holding back names to protect the innocent) did not want to call it a night. So armed with a little info and a finger point as our directions we wandered into the night. What we found was awesome! and that's all I'm gonna say about that.

Getting Back Down to Lynchburg

Getting invited to compete at the Jack Daniel's World Championship Invitational Barbecue really felt great. There's not a particular moment that sticks out in my mind as the highlight. For me the entire trip was special. We drove straight through and got to Lynchburg, TN a day earlier than planned. The weather was just unbelievably nice: sunny, warm, and not a single drop of rain. We hung out with some great people all weekend. We ate at Miss Mary Bobo's again. The Parade of Teams, the party on the hill, the distillery tour...everything. It is all just one big fantastic memory. And I relished every minute of it.

Are Blogs Dead?

2010-12-01T08:08:00.001-05:00

Well, if they're not dead, maybe they're just dying. Especially this one: Updates are less frequent. Content is lacking. And by the time something is actually posted, it's old news. Why? I've blamed it on a lot of things. The offseason, work has been real busy, not enough food porn, or I just don't have anything interesting to say. But I do think that one reason why some blogs are dying is because of Facebook. And it makes perfect sense. Many BBQ bloggers just use Facebook to get their info out now. It's quicker and everyone you know (except me) is on it. You know where everyone is, who they're with, what they're doing, and how they feel. What they're cooking, what they're eating, and if they liked it or not. At BBQ contests the results are up on Facebook in real time. As people walk up to get their trophy, the BBQ world already knows about it. The info goes viral among your Friends instantaneously. For me to go home after the contest and write about it on Monday or Tuesday seems kind of laughable. I'm two days late to the party. (Even though I was there).

So, if everyone's connected and news travels in real time on Facebook, what's the problem? Why am I late to that party too? Well, I wasn't. I was on Facebook a few years ago. And it just wasn't for me. It just seemed like way too much info. For every cool picture, or interesting update, there was 20 things I could care less about. Like getting 'poked' or getting a 'gift'. I know I'm in the minority with this, and I'm sure a few people will even get mad at me for criticizing Facebook. But, what one of your 'Friends' had for breakfast, really isn't a 'News Feed'. Sorry.

I guess the title of this post should have asked: Is This Blog Dead? Should I start posting more? (When's the last time I did a Try This Beer post??) Can I win readers back with some Food Porn? Or is it too late? The BBQ community loves Facebook. All the players are on there posting daily (sometimes hourly). Why not me? I can't fight off Facebook forever, can I? Well, this blog might not be dead, but it's definitely on life support.

2010-11-14T13:54:00.000-05:00

Lakeside Gets Sponsored

2010-11-07T06:32:00.004-05:00

As Lakeside Smokers enters our 6th season of competing we're adding a teammate. Accent has agreed to sponsor our team for the 2011 BBQ season. And we couldn't be happier about it. Over the years we've entertained the thought of getting a sponsor. We've even had a few offers and I've turned down a lot of free products in those years. I guess I was just waiting for the right fit. If I got a sponsor it was not only going to be something that I used, but something that I love to use. Accent fits that description perfectly. I use it on almost everything I turn in.

Accent is an all natural flavor enhanc...alright, it's MSG(monosodium glutamate). Straight up, 100% MSG. And it has got a bad rap over the years. Glutamate is found naturally in our bodies and in foods such as tomatoes and cheese. Accent is made from corn. Scary stuff, huh? OK, commercial over.

I just wanted to say thanks to Accent and I will be proudly flying their banner in 2011. So, if you see us out there be sure to stop by and get some free samples.

Pics From The Jack

2010-10-27T16:43:00.002-04:00

Click here for more pics from this years trip to The Jack.

2010-10-23T19:25:00.001-04:00

The Jack
GC Quau
RGC BBQ Guru

Lakeside:
5th place sauce
6th place dessert
7th place chicken
9th place chef's choice

2010-10-23T10:59:00.000-04:00

2010-10-22T19:17:00.000-04:00

2010-10-22T18:53:00.000-04:00

2010-10-22T11:33:00.000-04:00

2010-10-21T12:13:00.000-04:00

Details To Follow...

2010-10-15T16:17:00.000-04:00

If it Ain't Broke...

2010-10-02T07:44:00.005-04:00

A few years ago Kris blogged about the Portsmouth Gas Light Co. You can read the review here, but basically it stated that the Gas Light has some incredible pizza. It was so good: wood fired, crispy, almost charred crust, the sauce tasted of fresh tomatoes, the pepperoni was both sweet and spicy, and the dough had a wonderful chew to it. It was just a damn good pizza; right to the top the list. Wow, how things have changed...

We were in Maine last weekend for the Greater Bridgton Brewers Festival. The weather was perfect for the first weekend of fall. It was sunny and hot with a refreshing breeze. Great beer drinking weather. (I say that a lot) The festival was a short walk from Kris' parents house on Sebago Lake. So, we all could drink and no one had to drive anywhere. We sampled the different beers, talked about them, and really enjoyed the day. After we ran out of beer tickets we walked back to Kris' parents house and continued the party. It was a great day. But, the whole time all I could think about was pizza. Because I knew we were stopping at the Gas Light Sunday afternoon on the way home.

We entered the Gas Light a little after 1:00 Sunday afternoon and sat at the bar.

"Hey guys" the bartender said "something to drink?"

Since I drank a few too many beers the night before, "I'll have a Jack and Coke." And Kris ordered a Coke.

"Are you both doing the Buffet?"

"Buffet? No. We're getting a pizza." I said

"It's an all you can eat pizza buffet." He said.

I should have trusted my gut feeling right there and walked out . A pizza buffet? Really?

"It's $6 each and all you can eat." He continued.

"No thanks. We'll have a large pepperoni with ricotta please."

"Oh...okay." The bartender said as if we were crazy.

We waited, still hoping for a great pizza to arrive. When the pie showed up, we knew right away. It was not going to be special. The outer crust was pale and the whole pizza looked as if it was not cooked enough. After eating a slice I knew it was not just undercooked. It was flawed by design. The fresh tomato wasn't there, the slight sourdough crust was replaced by a flavorless dough, and the pepperoni was now clearly of lesser quality. This pizza was perfect for a pizza buffet. It would be just fine for a Tuesday night delivery. But, it's nothing special. It was kind of sad. We looked forward to an awesome pizza; and we drove by some great restaurants to get there. I believe a trip to Santarpio's is in our immediate future.

Greater Bridgton Brewers Festival

2010-09-25T12:24:00.000-04:00

2010-09-19T16:24:00.001-04:00

Harvard:
GC Mighty Swine Dining
RGC Ique
3rd Lakeside Smokers

Harvard Damn Dip

2010-09-18T23:20:00.001-04:00

Norwalk Oyster Festival

2010-09-15T13:54:00.004-04:00

It was another great time at the Oyster Festival in Norwalk Connecticut this year. The crowds were huge and the weather was beautiful. It was sunny during the day and a little chilly at night; perfect for a late night fire and a few shots of Jack Daniel's. Just like last year the schedule was hectic. All together there were 15 categories over 3 days. But the big misconception is thinking that you need to do all of them. We didn't, and we weren't alone. For the past two years this comp goes under scrutiny by many in the BBQ community. They state that the entry fee is too high, there are too many categories, and even saying it is wrong of the organizers to serve the teams a giant lobster dinner on Friday night. As the old saying goes: if that's wrong, I don't want to be right! I read a lot of misinformation on the forums leading up to this comp. What sucks is that the info was coming from people who have either never been to this comp, or never had any intentions of attending in the first place. To me it does a huge disservice to the organizers and the charity they were raising money for. If you don't want to go to a comp: don't. But don't try to distract others who might be interested in going. Anyway I just wanted to tell the teams that might have heard some wrong info about this comp. It's a good comp, with a lot of prize money. The spots are 20 X 30 (most comps are charging extra for that now). The power and water are great. Cook's dinner on friday night and a team breakfast on both days. Is it perfect? No. But as soon as I find a comp that is, I'll let you know.

We competed in the KCBS, Iron Chef, and the Anything Butt competitions. We took 1st place in the Iron Chef and 2nd place in the Anything Butt. For KCBS we got calls for 6th place chicken and 2nd place pork and finished 6th out of 35 teams. Big congrats to I Smell Smoke!!! for their Grand and to Q-Haven for their Reserve Grand. Nice job guys!

More pics here.

2010-09-12T18:41:00.001-04:00

Norwalk:
GC I Smell Smoke!!!
RGC Q Haven

2010-09-12T06:27:00.001-04:00

Norwalk

Iron Chef
1st Lakeside Smokers

Grilling
GC Red Planet BBQ
RGC Good Smoke BBQ

Friday Night Food Porn Revisited

2010-09-03T15:59:00.003-04:00

Pan Seared Veal Rib Chop

It's been hot and humid all week here in New England. So a veal chop with roasted fingerling potatoes is hardly seasonal food. But, as many of you know, I don't follow any food rules. I saw these beautiful veal chops at the butchers, so I bought them. I served them with an herb infused jus and a side of baby spinach lightly dressed with oil and balsamic vinegar.

On Tap!

2010-08-28T18:16:00.000-04:00

2010-08-22T20:41:00.001-04:00

Hudson Valley Ribfest
GC Meat @ Slims
RGC Dizzy Pig

Counting Down The Days

2010-08-14T07:23:00.006-04:00

Last year was our first year competing at The Jack. As with most teams, it seems to be the goal to get there at least once; and we were very happy that we made that happen. But, as this season marched on a strange thing happened: I wanted to get back to Lynchburg in the worst way. I wanted to look out over the Hollow one more time. I wanted to walk around Lynchburg square again. I wanted to see some old friends again. I wanted, no, needed to eat the fried okra at Miss Mary Bobo's one more time.

Even before the season started we had a great chance to get back to the Jack. We were in the Connecticut draw with I Smell Smoke!!! A great place to be for sure. If either ISS!!! or Lakeside wins an auto both teams go. This year New England had 4 autos: The Cape, Merrimack, Harpoon, and Maine. But, by late July nothing had changed. It looked like we would be going into The Draw, and that really sucks. Not only because you don't find out until September. But because it's one less New England team to represent. I truly want as many teams from New England down there as possible. Anyway, we had one more chance: Maine. One of our favorite contests. Both teams would be there too. (no pressure, right?) But, in the end I Smell Smoke!!! dominated the competition by 22 points! It was a huge win and came at the perfect time. Nice job guys. Transformer was Reserve and Lakeside finished in 3rd. It was a great way to end a fantastic weekend.

2010-08-08T16:40:00.001-04:00

Maine
GC I Smell Smoke
RGC Transformer BBQ
3rd Lakeside Smokers

You Will Be Missed...

2010-08-06T08:41:00.002-04:00

Butch Lupinetti of Butch's Smack Your Lips BBQ has passed away. He was a big, happy, enthusiastic man. His hugs would always make you smile. He will be missed.

Here is an old blog post about Butch:

What Kris Did Not Mention

In her previous post, Kris talked about last weekend’s competition in New Paltz. The ride up, the hotel/strip club, the pubs, the friends, the awards…but she never got to the highlight of the weekend for her: meeting Butch Lupinetti. She fell in love with Butch’s larger than life, positive attitude when she first saw him on the now infamous Throwdown with Bobby Flay. So when I told her that he would be at the Hudson Valley Ribfest, she got very excited.

The stalking began Friday night shortly after arrival. I said “do you want to go say hi to Butch?”
“Not yet…let’s go walk by his stand…” She said.
So, we walked (stalked) by his stand and spotted Butch talking to some people.
“He’s right there, want to say hi?” I said.
“No. Maybe tomorrow.”

Saturday night we did another walk by, but Butch was nowhere in site. Sunday we were very busy with the BBQ comp and had no time to spy on anyone. But today would be her last chance…

Being the great guy that he is, Butch attended the KCBS awards ceremony. Cheering everyone that got called like they were his best friend. Walking back from the awards I said “this is your last chance ya know?”
“Let’s go.” She said, and started walking to Butch’s stand.
Two lines formed at Butch’s Smack Your Lips BBQ stand, one for ribs, and one to get your picture taken with Butch.
Kris waited with a smile.

Harpoon

2010-07-27T14:52:00.005-04:00

It was another great year at Harpoon. Congrats to Feeding Friendz for Grand Champion and Transformer BBQ for Reserve Grand. I was real happy with our 1st place chicken finish. Our pork also did well and ended up in 5th place. The judges did a great job telling us that our ribs were subpar. I couldn't agree more; they were average at best. Our ribs dragged our overall score down to 7th. Not too bad considering the tough field of competitors. For more pics click here.

2010-07-24T17:51:00.001-04:00

Harpoon
GC: Feeding Friendz
RGC: Transformer BBQ

Troy Pics

2010-07-22T15:53:00.002-04:00

Congrats to Meat@Slim's for their win this weekend in Troy. I'm glad to see Victor coming back to Massachusetts one way or another. Sorry Sled.

For more pics from the Troy Pigout click here.

2010-07-18T16:24:00.001-04:00

Troy
GC Meat at Slims
RGC Lakeside Smokers

Victor Returns to New York

2010-07-16T07:43:00.004-04:00

Victor the Golden Pig is on his way back to Troy, NY this weekend. This giant pig is the Troy Pig Out's traveling trophy for the Grand Champion. Last year we took those honors but now it's time to bring him back. Victor has had a fun year in the Boston area. So much in fact, he's now a Red Sox fan!

The Beast

2010-07-13T16:59:00.001-04:00

This Southern Pride smoker was used last weekend to cook for the Tyler Ride. This thing is a monster. It has a rotisserie, propane assist, convection fan, and it's digitally controlled . We had 30 pork butts and 2 cases of chicken in there and it looked empty! This was donated to the Brookline, NH Fire Department. They use it for all types of charity events like the Tyler Ride. It's great to see people paying it forward.

11th Annual Tyler Ride

2010-07-09T16:11:00.003-04:00

You could be eating this tomorrow.

The 11th annual Tyler Ride is happening tomorrow at the Westford, MA VFW. Last year was a great time and it's a great cause. On the menu is steamship round of beef (pictured above), pulled pork, BBQ'ed chicken, and more. Info about the event can be found here. Stop by and say hi.

Lakeside Clam Bake

2010-07-04T11:21:00.005-04:00

Kris and I did a clam bake for our friends and family yesterday. On the menu were steamers, little necks, lobsters, shrimp, and kielbasa all in the pot. Cooked separately was corn on the cob and roasted potatoes. The only other ingredients were steam, lemons, and salt; and of course, 3 pounds of drawn butter. We served the entire meal dumped out on a table in the center of our yard. It was great watching everyone crowd around the table and helping themselves. The communal aspect of this meal makes it a lot of fun. Some take a plateful and find a seat and others just graze off the table. Either way, it was a great meal.

Chris Hart on Fox Boston

2010-07-01T14:19:00.000-04:00

Mike Grudzinskas Memorial BBQ

2010-06-23T16:10:00.003-04:00

This Saturday a Memorial BBQ will be held to remember and celebrate the life of Mike Grudzinskas of the I Smell Smoke!!! BBQ team. The event will start at 3PM on June 26th and will be held at the Barre Sportsman Club in Barre, MA. There will be bands and BBQ. Tickets are only $20 and can be purchased at the event. All proceeds will be used to set up a college fund for Mike's two daughters. If you want to help, but can't make the event, you can send donations to the following:

Athol Savings Bank

P.O. Box 908

Barre, MA

01005

Checks made out to:

Grudzinskas Education Fund

Merrimack, NH

2010-06-16T13:27:00.001-04:00

Last weekend was Lakeside Smokers' fifth year at The Rock 'N Ribfest in Merrimack, NH. A lot of negativity surrounds this contest. I'm not blind to some of the flaws at this comp, but there are some good things about it too. For one, the sites are huge; we had a 25' X 35' site. You're allowed to bring motor homes. The power is good, and the water pressure is unbelievable. The entry fee has been $150 since I've been competing there. That includes both grilling and BBQ. The $4500 prize money is spread out over both days. So, if you compete at the grilling and BBQ it's not a terrible payout for the low entry fee. I have never seen so many portable toilets in my life, and they're cleaned on both days of the event. But, I think what keeps teams coming back is the fact that it is an automatic for The Jack. That's reason enough for us.

Friday night was a blast. We hung out, drank beers, and met some new teams. Saturday we decided not to compete in the grilling. It was nice to just sit and relax and watch other teams compete. Saturday afternoon we had visitors from both of our families. But as the night settled in they left and I got on to cooking. The cook was going well and when Sunday morning rolled in everything was on schedule. The turn in boxes were much smaller than they should have been and we were really concerned about that. But in the end we fit our normal presentation in those tiny boxes without having to trim anything down. That was a relief.

Awards were early at 3:15. I like when they are nice and early like that. For me the worst time at a comp is between the last turn in and the awards ceremony. I'm tired and I'm anxious. So the less time I have to wait, the better. We ended up 1st in chicken, 1st in ribs, 7th in brisket, and finished 3rd overall. The scores were very tight in the overall positions. The top 4 overall scores were only separated by 2 points! But, in the end Lo 'N' Slo BBQ took home Grand Champion honors and the auto for The Jack. Congrats guys! Well done.

Click here for pics.

2010-06-13T15:57:00.001-04:00

NH
GC Lo' N 'Slo BBQ
RGC T'N'T Dynamite BBQ
3rd Lakeside Smokers

Cape Cod BBQ Championship

2010-06-08T15:56:00.004-04:00

I don't think any of us realized just how much we missed competing at Peter's Pond until this weekend. It's close, it's (usually) the first New England BBQ event of the year, and it's always a ton of fun! This past weekend was no exception. We arrived Friday late afternoon and were sited by first time organizer, and resurrector of this comp, Ted Lorson. He arranged it so teams could compete right out of an RV site if they wanted to. That worked out awesome. Each RV site was 25' X 50' with dedicated power, water, sewer hook ups, and cable. Teams that did not want an RV spot could set up in the big field. It was very spacious; sites were 30' X 30' with room to move in between them. Friday night we gathered around the fire pit and caught up with some old friends, and made a few new ones.

Saturday around 9:00 AM, just as most teams were showing up, it rained. Well...more like the sky opened up! Lightning, thunder, torrential downpour. But, after a few hours, the rain stopped, and we wouldn't see it again until we got home. During the day Saturday we did our prep, got our site dried off, and started cooking the Anything Butt category. We hosted an impromptu burger bash at our site with a few of our friends. After a few hours we wandered into the field and joined the party already in progress. Lots of drinking, lots of Damn Dip, and lots of laughs. It was a great night.

Sunday morning came and the cook was going good. No rain, no surprises, and the turn ins were uneventful. Immediately after the last turn in we broke down and packed up. Awards were promptly at 3:00 and Ted did a great job up on the stage announcing them. He moved them along quickly and kept it interesting. We had much better results here than we did at our last comp. It was nice to get a little redemption. We took 2nd place in the Anything Butt category, 3 top ten calls for KCBS, and finished in 3rd place over all. Congrats to Ique for GC and Yabba Dabba Que for RGC.

A big thanks goes out to Ted Lorson. This comp was killed last year but Ted brought it back to life. It was his first time organizing but he seemed like a natural at it. He was on site all weekend, completely accessible to everyone. Running power cords in the rain, and picking up trash with his golf cart. Great job Ted. He plans on making it bigger and better for next year. We already can't wait.

Click here for pics.

2010-06-06T15:34:00.001-04:00

Cape Cod BBQ Championship

GC Ique
RGC Yabba Dabba Que
3rd Lakeside Smokers

No Wake Zone

2010-06-05T09:57:00.000-04:00

Recent Pics

2010-05-20T15:20:00.001-04:00

Pics from Green lane and Salisbury are up on my Picasa site. Click here.

Smoke In The Valley

2010-05-17T16:01:00.009-04:00

The Good, The Bad, and The Good Again.

Lots of contests claim to be 'cooker friendly.' Smoke in The Valley never claimed it once. So, I'll say it for them. This competition was one of the most team friendly I have ever been to. The organizer Shawn Tucker, the Green Lane Fire Company, and all the volunteers went far beyond any and all expectations. The contest site was a huge open field. All the sites were big and easy to get in and out of. Plenty of power, every team got a 20 amp breaker. They set up a giant water loop around the entire park with spigots every twenty feet. I know that power and water are the basics, but you'd be surprised how many comps get that wrong. We pulled into Green Lane, PA Thursday night and were greeted by Fire Chief John Miller. He told me that it was his goal to make the teams feel welcome. He said if we needed anything, anytime, find him, Shawn, or any of the 20 volunteers and tell them what you need. They weren't too hard to find either. About every 30 minutes a volunteer on an ATV would drive by your site asking if you needed anything. Ice delivered to your site anytime. Trash removal was non stop for the entire weekend. Grey water and grease removal from your site. Seriously. They would drive to your site and remove the grease and grey water. Same deal with the ash, they picked it up! Saturday morning's team breakfast was coffee, juice, donuts, muffins, and about 20 homemade pies and cakes. About an hour after the breakfast I was at my site and 2 volunteers pulled up with more coffee. They were hand delivering gift bags and more hot coffee to all the teams. Oh, and the entry fee was the cheapest I've seen in a while. But the prize money was pretty damn good...not that Lakeside saw any of it...

That brings us to the bad. Yeah, we tanked it. No calls. No prize money, no trophies, nothing. It hurt, it hurt real bad. It's the worst we've scored in a long time. I wish I could tell you what went wrong, but I can't. It just wasn't our day I guess. What really sucks is that we had a decent cook. Everything went well. The smoker ran steady, the food was done on time, and the turn in's went great. We got great appearance scores but everything else fell short. Walking back to our site seemed like it took forever. I sat down and pouted for a while; scrutinizing the score sheet. But, no matter how many times I looked at it, the scores never changed. I put it down, and picked up a La Fin. Just then Shawn Tucker stopped by to say thanks for coming to his event and asked if we needed anything else. I told him that we were fine and would be staying the night. He said that they would keep the power and water on for as long as we needed it, and don't miss the band tonight, they rock.

A few hours later the locals came out to party! There was a huge bon fire, the beer tent was flowing, and the band was awesome. People were singing and dancing, and were just happy to be there. With the perfect combination of La Fin, music, and good people, the disappointing scores slowly left my mind. We drank, laughed, and enjoyed the night. It was the best way to end a great weekend.

2010-05-15T17:16:00.001-04:00

Green Lane
GC: PA Midnight Smoker
RGC: 3 Eyz BBQ

The BBQ Guru's Pimped Out Segway

2010-05-15T08:22:00.000-04:00

Fresh Yuengling on Tap at Green Lane, PA

2010-05-14T15:05:00.000-04:00

Recipes: Braised Flank Steak and Risotto Rice Balls

2010-05-02T19:25:00.000-04:00

I make these all the time when we have a good sized gathering at the house. Most of the work can be done way ahead of time which is always a plus. I like to braise the steak and make the risotto the day before, mix them together, and let it sit in the fridge overnight. But, you can certainly do whatever works for you.

Steak:

1-2 pound flank steak

Salt, pepper, garlic powder

Canola oil

Beef broth

Risotto:

2 cups of arborio rice

3 tablespoons olive oil

3 tablespoons butter

1/4 cup minced onion

6-7 cups hot chicken broth

1/2 cup parmesan cheese

Salt and pepper

Assemble:

Flour

Egg wash

Seasoned bread crumbs

Fry:

Canola oil

Salt

Serve:

Parmesan cheese

Your favorite tomato sauce

Season the flank steak with salt, pepper, and garlic powder. Sear in a hot pan with the oil. Remove steak and deglaze the pan with the beef broth. Return the steak back to the pan and add enough broth for braising. Cover and cook gently over med-low heat for about an hour. When it's done let the steak rest in the braising liquid while you make the risotto.

Sweat the onions in the olive oil and butter for 5 minutes over medium heat. Add the rice and mix well to coat every grain in the fat. Cook, stirring often, for 4-5 minutes. Gradually start adding the hot chicken broth one cup at a time. When the rice absorbs the broth add another cup. This should take about 25 minutes. When the rice is done, season with salt and pepper, and add the cheese.

Slice the steak into small chunks. About 1/4 - 3/8 of an inch; you don't want them too big. Dip them back into the braising liquid for a few seconds, then fold it into the rice. At this point you could put the rice into the fridge or continue.

Using a small ice cream scoop (I use an inch and a half scoop) make the balls. Just scoop the mixture into your hand, and roll. The same way you would make a meatball. Lay the balls out on a parchment lined baking sheet.

Coat the balls with flour, egg wash, then seasoned bread crumbs. (I use Italian style for these) At this stage they can be deep fried right away or can go into the fridge for a couple of hours.

Bring the oil to 350 degrees and deep fry balls until golden brown. Drain on a cooling rack and season with salt. I do multiple batches keeping them in a low oven until ready to serve.

Serve hot with fresh grated parmesan cheese over the top and tomato sauce on the side. Enjoy.

Happy 30th Kate!

2010-05-01T19:41:00.000-04:00

Cape Cod BBQ Championship

2010-04-24T08:26:00.006-04:00

After a one year hiatus (but it seems like much longer), Peter's Pond is back! Thanks solely to Ted Lorson of Q-Haven BBQ. It's now officially known as Cape Cod BBQ Championship, but it will always be Peter's Pond to most of us. Same place, but shaping up to be a much better comp. Now a legal KCBS comp, a State Championship, an auto for The Jack, and you can cook right from your RV spot. Also, an increasing prize pool as more teams sign up. I think that is very cool. Most comps set a minimum prize pool and it doesn't change no matter how many teams they get. At last count Ted has 20 teams signed up and getting apps daily. Get your apps in! Believe it or not it's only 41 days away. Just enough time to age your briskets...

Click here for the application.

2010-04-17T18:13:00.001-04:00

Pork in the park
GC chix swine and bovine BBQ
RGC serial Grillers

Pork In The Park

2010-04-16T16:42:00.000-04:00

134 teams
80 degrees

New Toy

2010-04-10T15:52:00.000-04:00

Cuff Boston

2010-04-03T16:09:00.000-04:00

House made pork rinds

Union Oyster House Boston

2010-04-03T14:24:00.000-04:00

Sam LaGrassa's Boston

2010-04-02T15:41:00.000-04:00

Best Pic Ever

2010-03-31T17:22:00.003-04:00

Well, I like it anyway. This pic, and about 200 others, have been stuck in my Father in-laws camera since The Jack. I'll be updating my Picasa site soon with some of those photos if you are interested. But for now I just wanted to share this one as soon as I could. It's the open-air pavilion up on Barbecue Hill, as the sun sets over the Hollow.

BBQ?

2010-03-27T07:33:00.003-04:00

I just got an email from Dobbies.co.uk. They informed me that my blog would be included on their web site in an article called 20 More Sizzling BBQ Blogs. I thought that was real funny. If I had to summarize my blog, I don't think I would use the words sizzling or BBQ. Looking back at some recent posts on this blog we have: homemade pasta, an homage to an old restaurant, many posts about pho, and pics of the Caribbean. Clearly not sizzling BBQ. So, I thought the least that I could do would be to post something that remotely resembled BBQ. The pic above is of chicken wings that I cooked in my chicken cooker. I know that some might not think of this as BBQ and their probably right. But I did put BBQ sauce on them; and this was practice for a BBQ competition. So, it's kinda BBQ. Or at the very least: BBQ related.

Fettucini With Beurre Blanc Sauce and Roasted Tomatoes

2010-03-19T16:30:00.003-04:00

Homemade Pasta

2010-03-18T14:37:00.000-04:00

Fresh pasta is so simple to make. Flour, eggs, and a little time. Once it's cut to shape you can toss it in salted boiling water, or dry it out and store it in the fridge for a few days. This batch I'll be cooking later on tonight. Hopefully I remember to take a picture of the finished dish. Stay tuned...

The End of an Era

2010-03-11T17:17:00.005-05:00

If you're from the Merrimack Valley area and this half torn down building does not look familiar to you...go get your Grandmother. She would recognize it for sure. The Cedar Crest restaurant on Broadway Street, Lawrence, MA was the place to be back in the 60's and 70's. It had dark wood paneling, studded leather booths, Tiffany lamps, and the wait staff would all wear bow ties. It was where you and your family went if it was a special occasion. The food was old school: prime rib, open faced turkey sandwich, braised short ribs, baked stuffed jumbo shrimp, and homemade chicken soup. That's what I miss the most, the chicken soup. It was simple and salty, with tons of rice in it. When ever anyone got sick this was the go to meal. Somehow, after eating the soup, you just felt better. The first time that I ever tried veal was at the Cedar Crest. It was called veal on a heal. It was just veal parm, served on locally made Italian bread. Hand battered veal, nice crusty bread, homemade marinara sauce, and melted provolone. Just a damn good sandwich...but now it's gone. The building is being demolished to make way for a Burger King. Yep, 'Home of the Whopper.' No more hand battered, no more homemade, and no more locally sourced bread. Now people in that neighborhood can order processed, frozen fast food off a dollar menu. For over 70 years families have enjoyed quality time while dining on great food at the Cedar Crest. Now parents can keep their kids strapped in the car seat while they get dinner from a drive thru.

2010-03-06T16:01:00.001-05:00

The Snowshoe
GC I smell smoke
RGC q-haven
3rd lakeside smokers

Bright and Early at The Snowshoe

2010-03-06T09:38:00.000-05:00

The Snowshoe Grilling Challenge

2010-03-05T14:06:00.002-05:00

This Saturday Kris and I will be competing in Abington, MA at the Snowshoe Grilling Challenge. This event is in it's 17th year! This will be Lakeside Smokers' 4th year competing there. Typically, we don't do very well in grilling comps, and the Snowshoe is no exception. We have got a couple of calls over the years, but I don't think we've ever managed to get in the top half overall. But that's okay, it's a real fun event. A great chance to see everyone again, shake off the rust, and start cooking. Don't get me wrong, I cook outside over flame all year long. But, packing up all your gear and cooking in a parking lot is a whole different ball game. It's great practice for the upcoming BBQ season. Here are some pics of failed attempts from previous years:

Grilled Beef Tenderloin

Spicy Breakfast Fatty

Cedar Planked Salmon

Taste Like Chicken

2010-02-26T13:28:00.005-05:00

These simple, perfectly deep fried wings were some of the best I've ever had. We got them at Viet-Thai Restaurant on Merrimack Street, Lowell, MA. Kris and I go there all the time for (you guessed it) pho. One day we were happily slurping our noodles and from the kitchen an oder of these wings passed by our table. We were both full and content, but we knew that we needed to at least try these wings. They were unbelievably crispy and tender and juicy right to the bone. The skin had a very subtle spice to it, but nothing that lingered. The meat tasted just like chicken. Nothing fancy, no marinades, no injections, no brines, just chicken. Simple food, perfectly cooked. Good stuff.

I'm Just Hoping They're on Vacation

2010-02-20T08:28:00.003-05:00

This is one of my favorite places to get pho. It's in the belly of Lawrence, MA; a little gritty, a little rough, and uncompromising. Perfect. This place has been open for as far back as I can remember. But it's only been recently that I have discovered just how good it is...or was? For the past two weeks the big steel doors have been shut tight. No activity, no notes on the door, and no ones answering the phones. It's a little baffling to me because every time I've gone there, it's been real busy. People slurping, smiling, and enjoying great food. Fast service, so it was perfect for lunch. And as with most Vietnamese noodle restaurants, the prices are astoundingly cheap. So, I'm optimistically hoping that the next time I drive by, those big steel doors will be open, I'll sit at my table by the window, and I'll cherish that bowl of noodles just a little more...

The Dish That Almost Got Away

2010-02-14T07:56:00.002-05:00

We arrived at Cane Garden Bay, Tortola by 8AM. The beach was virtually empty of visitors. There were workers setting up chairs and umbrellas, bartenders stocking up coolers, and a few locals taking their morning walk. We set up our camp by the shoreline, the small waves hitting our feet, and the bright sun on our face. We all settled in and started to enjoy the hot Caribbean morning. The first thing I like to do is walk the beach. I like to see if someone is cooking up something different or something local. I walked by small cantinas, big outdoor bars, and a few beach cabanas. As I stroll by I glance at the menus. Most offer the typical fare of burgers, fries, and sandwiches. Some have grilled fish, and conch. As I run out of beach I noticed my lunch options are getting sparse. I turn around and start walking back, and then it hits me. A unique and wonderful smell. I wasn't sure what it was, but I was sure that I would be eating some of it. So, I followed my nose. It led me to a busy section of the beach. It had a lot of little shops where locals were selling t-shirts, carved coconuts, trinkets, and the such. There was a taxi stand and a large outdoor bar that was starting to get very crowded. Typically, these are the places I try to avoid when I'm looking for something unique. But, that smell was coming from this area, I just needed to find it. I walked over to the bar and looked at the menu: it was all drinks, no food. I walked through the little shops: nothing. Then, I noticed something. A makeshift tent over by the taxi stand. Under that tent were a few tables with a coffee maker, and two chafing dishes. Taxi drivers and beach workers were gathered around, talking, laughing, and eating. I stared for a few, and then slowly started to walk over.

"Can I help you, sir?" A big man, who was clearly in charge, appeared in my line of sight. Blocking me from the taxi stand.

"No...um, yes." I start to point at the tent. "I'd like to buy.."

"That's for the taxi drivers, not for sale." He said as he walked back down to the beach.

I stood there confused for a few seconds and then walked a little closer to the tent. Every time someone opened one of the chafing dishes I would try to figure out what was in them. One had chicken wings gently simmering in a thick liquid. The other had big chunks of fatty ham that were bathing in a thin juice. The smell coming from this area was intoxicating. I needed to try this food. I started to walk back to the beach to look for the man in charge. I took some cash from my wallet and folded it in my hand.

"Are you sure I can't buy some of that food?" I pointed to the tent with the cash.

"Sorry, sir, that is for the taxi drivers." And he walked away from me again. I knew right there this guy was not my in to try this food.

I walked back to our camp and sat on my chair. Waiting for me was a nice strong rum drink. I took a sip and started to accept that I was not eating something special today.

"Do you smell that?" Kris asks me. "Where is it coming from?"

"Over there." I pointed. Then I explained to her why I was not eating any.

"You like making friends." She said.

"Huh?"

"Make friends with a taxi driver."

"Brilliant!" I said as I jumped out of my chair, almost spilling my drink.

I found myself walking near the taxi stand. Pretending to be interested in all the trinkets at the shops. Going through the t-shirts, trying to be inconspicuous. But, I'm sure I appeared out of place. Clearly I was only interested in the food. My eyes on it the whole time. I was walking closer to the tent. I was scanning all the taxi drivers, gauging the friendliest one. The next thing I knew, I was amongst them.

"That smells great." My opening line.

"Taste good, too." One taxi driver said. All his friends agreed with nods and happy grunts. I started to tell them how I would like to buy some. Before I could get the sentences out, one had made me a small plate. I thankfully accepted and tried to hand him some money. He refused and I persisted, then I just slipped it into his shirt's top pocket. He continued talking to his friends and I headed back to my beach chair.

The plate he had made for me consisted of the chicken wings and some coconut bread. Noticeably absent from the dish were the chunks of ham, but that's okay. The last thing that I was going to do was place a special order for some ham. They were nice enough to share their food with me, I was not going to push my luck. The chicken tasted great. It was briefly grilled, then braised in a sweet and spicy sauce. It also had a nice citrusy aftertaste to it. The coconut bread was thick and dense and had a subtle sweetness to it. It was perfect for wiping up the sauce off the plate. I was very happy, and very satisfied. I sat back in my chair, sipped my rum drink, and enjoyed the rest of the day. Most of my thoughts were filled with images of the ham that I never tasted. But, it didn't matter. Because I knew that someday, somehow, I would be back in Tortola, back on that beach, and eating that ham.

A Destination Burger Place South of Boston

2010-02-07T11:21:00.003-05:00

The Red Rose Cafe is located at 800 Broad Street in East Weymouth, MA. Located inside is the New England BBQ and Catering. A joint project of Steve Farrin of I Smell Smoke!!! and Brendan Burek of Transformer BBQ. I visited here this past weekend. I sat at the bar and didn't let Steve or Brendan know I was there; I didn't want any special treatment. I ordered a rare cheeseburger and a Jack and Coke... Now, I know this is a BBQ joint, and when you're at a BBQ joint you should order BBQ. But I know these guys can cook BBQ, I've tasted it many times. If you're looking for great BBQ, I'm sure you'll find it here. But, after hearing these guys talk about the custom blend, fresh ground beef that they were using for their burgers, I knew exactly what I would be ordering... In no time Steve appeared from the kitchen with my order in his hand. The first thing I noticed was the massive amount of fresh, hand cut fries you get with an order. They were perfectly salted, crispy, and tasted like potatoes. The burger came on a buttered and toasted potato roll with, tomato, and red onion. The first bite was juicy and had a great beef flavor. The doneness was spot-on rare, just the way I ordered it. These burgers are cooked on a grill and have a wonderful exterior crust on them. It's very reminiscent of a great grilled burger from a Fourth of July cookout. This was nice to see. Nowadays most burger places are using the flat top to cook their burgers. Don't get me wrong, I love a good burger cooked that way. But, that grilled flavor can not be duplicated on a flat top. And sometimes nothing can taste better than a grilled burger on a cold February afternoon. The dish was balanced out with a homemade coleslaw and house-brined pickles. All this for a ridiculously cheap $6.50! Well worth the trip from anywhere.

Cane Garden Bay, Tortola BVI

2010-01-31T21:35:00.001-05:00

Taloula Mango's, St. Maarten

2010-01-30T17:10:00.000-05:00

Conch fritters

A Guy With a Grill, St. Maarten

2010-01-30T17:08:00.000-05:00

Jerk wings. Grilled grouper. Back ribs

Galleon Beach, Antigua

2010-01-29T08:32:00.000-05:00

Beachside Cantina, Sapphire Beach

2010-01-28T16:28:00.000-05:00

Grilled mahi mahi with horseradish pickles

St. Thomas USVI

2010-01-28T11:34:00.000-05:00