Monday, March 19, 2012
St. Louis Style BBQ Pork Spare Ribs
I purchased some ribs from Gordon Food Service (GFS) last weekend to make some B.R.I.T.U. recipe St. Louis cut bbq pork spare ribs. It takes some extra time to thaw them, since they come frozen from the store, but overall I was very pleased with the quality and convenience of these ribs.
Sunday, March 18, 2012
March Madness BBQ Spare Ribs
My favorite basketball teams haven't done well in the tournament this year, but it was a nice excuse to cook some pork spare ribs on Saturday. I used rib racks to easily cook 5 racks of ribs (roughly 10 lbs) in my WSM. Using the rib racks, cooking 10 racks of St. Louis cut spares is possible in the WSM (roughly 20 lbs of ribs).
Saturday, March 17, 2012
Brown Sugar versus Turbinado Sugar
This morning I mixed up some B.R.I.T.U. (Best Ribs In The Universe) bbq rub to cook some St. Louis pork spare ribs today on my Weber Smokey Mountain water smoker. This rub recipe was made famous by Mike Scrutchfield. He used this recipe to win the American Royal Invitational bbq contest in the mid-1990's.
I snapped a couple of pictures that demonstrate the downside to using the typical kind of brown sugar that is still fairly moist when it's straight out of the bag.
The white sugar and Kosher salt are highly visible in the above photo because the brown sugar did not mix well.
The second photo was take after running the rub mixture through a flour sifter.
You can virtually eliminate this issue and avoid using the flour sifter by using Turbinado sugar aka Sugar in the Raw instead of regular brown sugar. If you don't have any Turbinado sugar in the cupboard and don't want to make a trip to the grocery store, you can spread regular brown sugar onto a cookie sheet and let it sit out for a couple of hours. It will dry fairly quickly and mix more easily with other ingredients.
I snapped a couple of pictures that demonstrate the downside to using the typical kind of brown sugar that is still fairly moist when it's straight out of the bag.
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| Unsifted and clumpy |
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| Sifted and thoroughly mixed |
The second photo was take after running the rub mixture through a flour sifter.
You can virtually eliminate this issue and avoid using the flour sifter by using Turbinado sugar aka Sugar in the Raw instead of regular brown sugar. If you don't have any Turbinado sugar in the cupboard and don't want to make a trip to the grocery store, you can spread regular brown sugar onto a cookie sheet and let it sit out for a couple of hours. It will dry fairly quickly and mix more easily with other ingredients.
Tuesday, March 13, 2012
Weekend BBQ Plans
I know it's only Tuesday, but the weather this week has been in the mid-60's with lots and lots of sunshine. I've got spring fever and I can't wait for the weekend.
I haven't made pork ribs following the B.R.I.T.U. recipe in a several years. It's my first bbq session in 2012, so why not go back to basics?
For anyone that might be stopping by the blog for the first time looking for pork rib recipes, B.R.I.T.U. is a nice beginning. Virtual Weber Bullet has a nice write-up for first timers and others (like me) who haven't used that recipe in a while.
If you're going to try B.R.I.T.U. for the first time, be sure to watch the video below that features the originator of the recipe - Mike Scrutchfield. His interview starts at about 2:54 if you don't want to watch the rest. His tip about wood bark is priceless.
I haven't made pork ribs following the B.R.I.T.U. recipe in a several years. It's my first bbq session in 2012, so why not go back to basics?
For anyone that might be stopping by the blog for the first time looking for pork rib recipes, B.R.I.T.U. is a nice beginning. Virtual Weber Bullet has a nice write-up for first timers and others (like me) who haven't used that recipe in a while.
If you're going to try B.R.I.T.U. for the first time, be sure to watch the video below that features the originator of the recipe - Mike Scrutchfield. His interview starts at about 2:54 if you don't want to watch the rest. His tip about wood bark is priceless.
Sunday, February 26, 2012
Rising Beef Prices
I was asked to comment for a proposed ThompsonReuters article about rising beef prices related to bbq grilling season. I think I missed the deadline for the article, but it made me think about a few things....
I view grilling and bbq cooking as a hobby. I think most people who grill on a regular basis view it similarly. Most people do not grill on a daily basis. Most of my friends grill a steak, a pork chop, or a hamburger for special occasions and for weekend celebrations. Meat prices may have increased significantly, but grilling remains a relatively low volume activity and not a daily requirement.
If gasoline doubles in price, then lifestyles must change dramatically for most of us because we need gasoline to get to work to earn a living. We buy a more fuel efficient car, or change our vacation plans to stay closer to home. We can't realistically stop using gasoline. If you spend $100 a week for gasoline and the price doubles, you are then spending $200 a week for gasoline.
If a $10 steak doubles to $20 it's not quite the same thing because buying a nice steak is not a daily expense. It's a hobby or luxury. We can still justify the expense of steak for grilling because we owe ourselves a treat once in a while. But I'd agree that some folks who don't take grilling as seriously as I do might substitute steak with hamburger occasionally to help offset the increase in prices. Some folks might substitute beef or pork for chicken, but don't include me in that group. My father-in-law is a cattle rancher. What kind of son-in-law would I be if I stopped buying beef? [:-)
And here's another side of the story....The frequency of grilling might actually increase as people choose to cook something at home rather than spending money eating out in a restaurant.
I view grilling and bbq cooking as a hobby. I think most people who grill on a regular basis view it similarly. Most people do not grill on a daily basis. Most of my friends grill a steak, a pork chop, or a hamburger for special occasions and for weekend celebrations. Meat prices may have increased significantly, but grilling remains a relatively low volume activity and not a daily requirement.
If gasoline doubles in price, then lifestyles must change dramatically for most of us because we need gasoline to get to work to earn a living. We buy a more fuel efficient car, or change our vacation plans to stay closer to home. We can't realistically stop using gasoline. If you spend $100 a week for gasoline and the price doubles, you are then spending $200 a week for gasoline.
If a $10 steak doubles to $20 it's not quite the same thing because buying a nice steak is not a daily expense. It's a hobby or luxury. We can still justify the expense of steak for grilling because we owe ourselves a treat once in a while. But I'd agree that some folks who don't take grilling as seriously as I do might substitute steak with hamburger occasionally to help offset the increase in prices. Some folks might substitute beef or pork for chicken, but don't include me in that group. My father-in-law is a cattle rancher. What kind of son-in-law would I be if I stopped buying beef? [:-)
And here's another side of the story....The frequency of grilling might actually increase as people choose to cook something at home rather than spending money eating out in a restaurant.
Tuesday, February 14, 2012
Slow's BarBQ Detroit
My co-workers took me to Slow's BarBQ on Michigan Avenue in Detroit for a birthday lunch earlier this week. I had the brisket entree with black beans and potato salad. For a bbq restaurant, the brisket was very good. I really enjoyed my lunch.
It was my third trip to Slow's and the second time I actually got to eat bbq while I was there. That's the trouble with hip and happenin' restaurant's sometimes - they are so busy you have to wait 3 hours to eat at them. That experience is a long story that I won't go into here, but if you decide to make a trip to Slow's I encourage you get there early, or plan on the possibility that you may be waiting a while.
It was my third trip to Slow's and the second time I actually got to eat bbq while I was there. That's the trouble with hip and happenin' restaurant's sometimes - they are so busy you have to wait 3 hours to eat at them. That experience is a long story that I won't go into here, but if you decide to make a trip to Slow's I encourage you get there early, or plan on the possibility that you may be waiting a while.
Sunday, February 05, 2012
Cottage Food Law
I wanted to share some research I've been doing regarding the cottage food laws that provide some possibilities to prepare certains types of food products from a homebased kitchen. Not all states offer this possibility, but certain states do. Here's a list. Farmer's Market Coalition has a nice article that offers sources for further research as well.
It's important to understand that all states are different and what's allowed in Illinois might not be allowed in Florida, for example. While jams and jellies are allowed in many states, canning pickles from home is rarely allowed. As with any regulation, they are subject to change. If you decide to pursue this, it's important to stay current with changes to the rules that affect homebased operators. This might be a viable avenue for homebased production of bbq spice rubs and seasonings as long as labeling requirements are followed carefully.
From HomeBasedBaking.com:
Many local Michigan micropreneurs have used the cottage food law to launch their business with low costs and then once established transitioned to a larger commercial operation once the $15,000 cap is reached. Here's an article about a cupcake baker.
The farmer's market near my home is packed with small farmers and urban gardeners taking advantage of these new regulations to launch their own small businesses. Here's a link to the specific rules in Michigan.
I applaud the states who have crafted regulations to losen the reins on some of the food safety regulations. I've read many other accounts online where the unemployed and under-employed have launched small businesses to help them overcome their current financial struggles.
It's important to understand that all states are different and what's allowed in Illinois might not be allowed in Florida, for example. While jams and jellies are allowed in many states, canning pickles from home is rarely allowed. As with any regulation, they are subject to change. If you decide to pursue this, it's important to stay current with changes to the rules that affect homebased operators. This might be a viable avenue for homebased production of bbq spice rubs and seasonings as long as labeling requirements are followed carefully.
From HomeBasedBaking.com:
As with any other business endeavor there are certain rules and regulations that govern the industry. These rules and regulations are set by the individuals states and cover the types of items that can be sold, where vendors can sell, how products must be packaged and labeled and much more. There are currently 31 states that allow citizens to bake from home for profit in some form.Most of the states have a cap on how much revenue you can earn from a homebased food business. In my state, Michigan, it's $15,000. In other states it's $25,000, or somewhere in between.
Many local Michigan micropreneurs have used the cottage food law to launch their business with low costs and then once established transitioned to a larger commercial operation once the $15,000 cap is reached. Here's an article about a cupcake baker.
The farmer's market near my home is packed with small farmers and urban gardeners taking advantage of these new regulations to launch their own small businesses. Here's a link to the specific rules in Michigan.
I applaud the states who have crafted regulations to losen the reins on some of the food safety regulations. I've read many other accounts online where the unemployed and under-employed have launched small businesses to help them overcome their current financial struggles.
Sunday, January 15, 2012
BBQ Safe and BBQ Vault by Pitmaker
Sunday, January 08, 2012
Union Woodshop - Clarkston, Michigan
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| Traditional signage is rare on mainstreet in the 2000's |
We arrived at 1 p.m. hoping to avoid a large lunch crowd, but due to the popularity of Guy Fieri and Kid Rock a lot of people must have had the same idea. We ended up waiting 40 minutes for a seat and met some nice people while waiting (standing room only) including a friendly couple who drove up from Toledo, OH. They made a day trip to the Detroit area for a motorcycle show in Novi (she is employed by Harley-Davidson), to eat some bbq, and then drive to Michigan Brewing Company in Webberville, which happens to be the brewer of Kid Rock's Badass Beer. If you want to try the beer, here's a list of distributors: AmericanBadassBeer
I'll admit right up front that I missed the original episode on Food Network, but I hope to check it out soon in re-runs. I'll keep looking for a clip of the show to add here, but until I locate one I've added some pictures of the restaurant and menu items below.
When I check out a barbecue restaurant for the first time, I almost always order beef brisket if it's on the menu. It's been my experience that the quickest way to judge the overall ability of the pitmaster is whether he or she can cook brisket well. Linda usually gets pulled pork because she's a Tennessean and she loves traditional pork bbq. Union Woodshop Menu
Linda had the Shop Burrito (black beans & spinach in a flour tortilla topped cheese, stuffed with a choice of pulled pork, smoked chicken, or smoked shrimp) and I had the Beef Brisket with sides of collard greens and barbecue baked beans.
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| Union Woodshop beef brisket, baked beans, and collard greens |
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| Union Woodshop Shop Burrito |
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| Drinks are served on these unique beverage coasters |
And if you're like me and are cautiously suspicious about bbq restaurants who profess to be the real deal, but who don't actually cook the bbq over wood flame the way it's meant to be cooked, here's a picture of the Southern Pride pit behind the restaurant.
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| Southern Pride smoker behind the restaurant |
Saturday, December 24, 2011
Tennessee Whiskey and BBQ Trail
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| It's the BBQ Guy's Wife at the George Dickel Distillery at Cascade Springs near Tullahoma, TN. |
We visited the George Dickel Distillery yesterday near Tullahoma, TN. If you are ever in the area, this free tour is worth your time. The tour guide took us on a tour of the brewing facilities and answered numerous questions during our 1 1/2 hours there. When at the Jack Daniels bbq cook-off a few years ago I missed taking the tour, but after talking to a few folks that have taken both I think the quality of the George Dickel tour might surprise you. The two distilleries are pretty close together. You could probably tour them both the same day and still have time to eat some local bbq too. And if you still have time, you could also stop by Prichard's Distillery in Kelso to check out a little known Tennessee rum distiller.
My sister-in-law works for the State of Tennessee and brought me a brochure today that lists some of the other "nice to see" places in the Middle TN area. You can get the list from JackTrail.com. They also list 18 bbq restaurants worth checking into. I've eaten at Martin's Bar-B-Que Joint in Nolensville, Whitt's and Bar-B-Cutie many times (the latter two are nothing particularly special, but they have been successful businesses in the Nashville area for many, many years) and I know lots of people who have eaten lunch at Fat Boy's Bar-B-Q in Antioch regularly. I need to try some of the others on the list during a future visit. LawLer's Barbecue in Lewisburg and JP's Fine Swine Bar-B-Que in Woodbury sound promising.
Saturday, December 17, 2011
Pig of the Month
Linda hasn't gone back to work yet and sometimes watches Good Morning America to stay in touch with the news. A few weeks ago, GMA featured Pig of the Month Club, which is a bbq business based out of Dayton, Ohio. As a part of the holiday promotion, GMA announced a 50% off sale. Those of you who know Linda probably already know that she's got a soft spot for bargain shopping. She ordered some baby back ribs and four kinds of barbecue sauce to give it a try.
From the website:
Our ribs arrived pre-cooked and packed in cryovac and dry ice. She also ordered 4 kinds of barbecue sauce as a sample pack. The ribs can be reheated and served straight from the package and topped with some sauce in a few minutes time.
By recreating our favorite barbecues from different regions, we’ve decided to make our own perfectly smoked barbecue ribs and lip-smacking sauces—and share the goodness with you! Pig of the Month offers ribs just the way all barbecue lovers want them: perfectly seasoned, tender-on-the-inside but crispy-on-the-outside, smoky, and mouthwatering—just tear-off-the-bones good barbecue. Our smoking technique is one that was perfected over many decades. (We didn’t just stuff ourselves full with all the barbecue; we also did research.)Customer's can use the Create a Package feature on the website to pick and choose between pulled pork, ribs, and bbq sauce for home delivery.
Our ribs arrived pre-cooked and packed in cryovac and dry ice. She also ordered 4 kinds of barbecue sauce as a sample pack. The ribs can be reheated and served straight from the package and topped with some sauce in a few minutes time.
We ate a rack for supper and I took one for lunch the next day.
Monday, November 14, 2011
Saturday, October 22, 2011
Chef Noodles - Wixom Michigan BBQ Man
This morning the Detroit Fox Affiliate ran a feature story about Chef Noodles, a bbq man that sets up his bbq booth in a Wixom shopping center.
I found another article about Chef Noodles from the Detroit CBS affiliate. I used to read about a lot of parking lot bbq entrepreneurs a few years ago on various bbq discussion forums, but it seems like the desire to start a bbq business from a grass roots or boot strap effort is on the decline.
As someone who has been toying with the idea of a drive thru - carry out style of bbq restaurant for several years after I caught the bbq bug 10 years ago, I admire his effort. I favor a lower and slower style of rib cooking, but a parking lot chef has to improvise, right?
He's been at for four years and he's not giving up yet. Way to go Chef Noodles! Good luck to you. If I'm ever in Wixom, I'm definitely going to stop by for some ribs or pulled pork.
Here's another video about Chef Noodles:
Friday, October 21, 2011
Redneck Wine Glass
A wine glass made from a Mason jar complete with a screw on lid.
We were walking around a local antique mall last weekend and ran across a unique redneck gift item that I've never seen before. It's called a redneck wineglass. I didn't have a camera with me to snap a picture, but thanks to Amazon.com, there are plenty of listings that show you what I'm talking about.
We were walking around a local antique mall last weekend and ran across a unique redneck gift item that I've never seen before. It's called a redneck wineglass. I didn't have a camera with me to snap a picture, but thanks to Amazon.com, there are plenty of listings that show you what I'm talking about.
Wednesday, October 19, 2011
FRANKLIN'S BATTLE OF THE BBQ: Experience an MBN Sanctioned Event
FRANKLIN, Tenn. - Franklin's Battle of the BBQ will feature 30 competition and backyard barbecue teams on Friday Oct. 28 and Saturday, Oct. 29, and the public can experience the Memphis BBQ Network-sanctioned event from behind the scenes. Presented by Heineken, the Battle of the BBQ is designed to give barbecue lovers a chance to taste the product, shadow the judges and vote for the People's Choice Awards.
"Last year, we were overwhelmed with people who wanted to taste the barbecue and learn more about how these competitions work, so we've added some opportunities for the public to participate," said Andy Marshall, owner of Puckett's Grocery & Restaurant and president of the Downtown Franklin Association. "From weekend VIP passes to the Friday Night Sauce Fight and Smoked Meat Feast party to Saturday's tasting in the Heineken tent, everyone can be a part of the action."
The weekend kicks off at 6 p.m. Friday night, when tomato, mustard and vinegar-based sauces will be judged by a panel of celebrities - Tennessee Titans Senior Assistant Coach Dave McGinnis is the latest to join the slate of judges. For $50, the public can observe the competition, enjoy free beer from Heineken and live music from the ConSoulers, and indulge in a Smoked Meat Feast from Puckett's Grocery and Restaurant that features barbecued lamb shank, smoked salmon Memphis Style, chicken sausage jambalaya, red beans and rice with smoked sausage, beef brisket chimichangas and more, along with a wonderful selection of side dishes.
A limited number of weekend VIP passes are available for $125, as part of the BBQ Lovers Dream Weekend package. In addition to Friday night's festivities, VIP ticket holders will have an opportunity to spend the day Saturday with the MBN competition judges, observing the process, touring the professional barbecue trailers, and getting a behind-the-scenes look at the scoring process while sampling the product of the nation's best competitive barbecue smokers. Unlimited access to the Heineys and Butts tent on Fourth Avenue South is included.
On Saturday afternoon, the competitors will submit their entries to the MBN judges, with $10,000 in cash and prizes to be awarded to the professional and backyard teams. Pro categories include ribs, pork shoulders and whole hog, and the backyard grill masters will compete in ribs, chicken and beef.
Afterward, as Pumpkinfest winds down, the party will kick off on Main Street, with bands from the '50s, '60s, '70s and '80s playing on the Five Points Stage until 9 p.m.
The public will have the opportunity to taste five samples of pulled pork for $5, and may purchase competition ribs for $1 per bone, on Saturday afternoon at 3:30 p.m. in the Heineys and Butts tent on Fourth Avenue South.
Anyone who tastes can cast a vote in the People's Choice Awards. The awards ceremony for all categories will be held at 6 p.m.
To purchase VIP tickets for Friday night or the weekend, visit
http://www.franklinsbattleofthebbq.com/.
Franklin's Battle of the BBQ is produced by the Downtown Franklin Association, a nationally certified Main Street Program of the National
Trust and a division of the Heritage Foundation of Franklin and Williamson County. Proceeds from the BBQ competition go to the continued revitalization
and promotion of Historic Downtown Franklin. To learn more, visit
http://www.downtownfranklintn.com/.
"Last year, we were overwhelmed with people who wanted to taste the barbecue and learn more about how these competitions work, so we've added some opportunities for the public to participate," said Andy Marshall, owner of Puckett's Grocery & Restaurant and president of the Downtown Franklin Association. "From weekend VIP passes to the Friday Night Sauce Fight and Smoked Meat Feast party to Saturday's tasting in the Heineken tent, everyone can be a part of the action."
The weekend kicks off at 6 p.m. Friday night, when tomato, mustard and vinegar-based sauces will be judged by a panel of celebrities - Tennessee Titans Senior Assistant Coach Dave McGinnis is the latest to join the slate of judges. For $50, the public can observe the competition, enjoy free beer from Heineken and live music from the ConSoulers, and indulge in a Smoked Meat Feast from Puckett's Grocery and Restaurant that features barbecued lamb shank, smoked salmon Memphis Style, chicken sausage jambalaya, red beans and rice with smoked sausage, beef brisket chimichangas and more, along with a wonderful selection of side dishes.
A limited number of weekend VIP passes are available for $125, as part of the BBQ Lovers Dream Weekend package. In addition to Friday night's festivities, VIP ticket holders will have an opportunity to spend the day Saturday with the MBN competition judges, observing the process, touring the professional barbecue trailers, and getting a behind-the-scenes look at the scoring process while sampling the product of the nation's best competitive barbecue smokers. Unlimited access to the Heineys and Butts tent on Fourth Avenue South is included.
On Saturday afternoon, the competitors will submit their entries to the MBN judges, with $10,000 in cash and prizes to be awarded to the professional and backyard teams. Pro categories include ribs, pork shoulders and whole hog, and the backyard grill masters will compete in ribs, chicken and beef.
Afterward, as Pumpkinfest winds down, the party will kick off on Main Street, with bands from the '50s, '60s, '70s and '80s playing on the Five Points Stage until 9 p.m.
The public will have the opportunity to taste five samples of pulled pork for $5, and may purchase competition ribs for $1 per bone, on Saturday afternoon at 3:30 p.m. in the Heineys and Butts tent on Fourth Avenue South.
Anyone who tastes can cast a vote in the People's Choice Awards. The awards ceremony for all categories will be held at 6 p.m.
To purchase VIP tickets for Friday night or the weekend, visit
http://www.franklinsbattleofthebbq.com/.
Franklin's Battle of the BBQ is produced by the Downtown Franklin Association, a nationally certified Main Street Program of the National
Trust and a division of the Heritage Foundation of Franklin and Williamson County. Proceeds from the BBQ competition go to the continued revitalization
and promotion of Historic Downtown Franklin. To learn more, visit
http://www.downtownfranklintn.com/.
Monday, October 10, 2011
Plant City Pig Jam - Plant City Florida
PLANT CITY, Fla. – October 10, 2011 – Saturday, November 19, top teams from throughout the country will compete at the ninth annual Plant City Pig Jam State BBQ Championship. The event is 10 a.m. to 5 p.m. at the Randy L. Larson Softball Four-Plex, 1500 S. Park Rd. in Plant City.
About 70 teams will compete in this Kansas City Barbecue Society (KCBS) sanctioned event, to win big money, ribbons and trophies, and bragging rights.
For the rest of us, it’s a chance to enjoy some of the country’s best barbecue ribs, pork, brisket and chicken. There will also be plenty of opportunity during the event to ask cooks about their pits, the wood they use, how they prepare their meat, and the cooking temperatures they prefer. Guests can also check out some of the barbecue-related items that will be for sale such as rubs and sauces, books and videos, pins and paraphernalia relating to individual teams. Sno-cones, lemonade, beer and other refreshments will also be available.
Kids will be entertained in the children’s play area where there will be a rock climbing wall, moon walk and other activities. And, live telecasts of all football rivalries will be broadcast in the beer tent. Ace Jackson and the Jump Kings Band will perform live music in the afternoon.
There is also a raffle, thanks to The Hay Exchange that donated a Big Green Egg grill package, and a YETI® cooler. Tickets are $10 each and may be purchased at the Plant City Chamber or at any Chamber event. All proceeds benefit the Chamber Foundation's Scholarship Fund.
Admission to Pig Jam is free, and parking is $5 per vehicle.
Pig Jam is hosted by the Greater Plant City Chamber of Commerce. For more information, contact the Chamber at 813-754-3707, or log on to http://www.plantcity.org/. Follow Pig Jam on Twitter at www.twitter.com/PlantCityPigJam, or become a fan on Facebook at www.facebook.com/PigJam.
About 70 teams will compete in this Kansas City Barbecue Society (KCBS) sanctioned event, to win big money, ribbons and trophies, and bragging rights.
For the rest of us, it’s a chance to enjoy some of the country’s best barbecue ribs, pork, brisket and chicken. There will also be plenty of opportunity during the event to ask cooks about their pits, the wood they use, how they prepare their meat, and the cooking temperatures they prefer. Guests can also check out some of the barbecue-related items that will be for sale such as rubs and sauces, books and videos, pins and paraphernalia relating to individual teams. Sno-cones, lemonade, beer and other refreshments will also be available.
Kids will be entertained in the children’s play area where there will be a rock climbing wall, moon walk and other activities. And, live telecasts of all football rivalries will be broadcast in the beer tent. Ace Jackson and the Jump Kings Band will perform live music in the afternoon.
There is also a raffle, thanks to The Hay Exchange that donated a Big Green Egg grill package, and a YETI® cooler. Tickets are $10 each and may be purchased at the Plant City Chamber or at any Chamber event. All proceeds benefit the Chamber Foundation's Scholarship Fund.
Admission to Pig Jam is free, and parking is $5 per vehicle.
Pig Jam is hosted by the Greater Plant City Chamber of Commerce. For more information, contact the Chamber at 813-754-3707, or log on to http://www.plantcity.org/. Follow Pig Jam on Twitter at www.twitter.com/PlantCityPigJam, or become a fan on Facebook at www.facebook.com/PigJam.
Sunday, October 09, 2011
Great Lakes Regional Chili Cookoff
From the GLRC website:
Winners of the Great Lakes Regional Chili, Inc cook-offs qualify to compete at the International Chili Society (ICS) World's Championship Chili Cook-off. The ICS is the largest food contest, festival organization in the world.
We sampled five different samples from various cooks. We tried a mild chili with ground beef and beans that was obviously made for sampling only since it didn't follow the rules for ICS. It was similar to what we make at home. There was a medium hot traditional red chili with tri tip and a relatively hot (for me anyway) traditional red chili with tri tip. We also sampled two chili verde offerings with a lot of green peppers and chicken for meat.
My favorite chili from a contest perspective was the traditional red sample of hot chili, but if I was going to eat a big bowl for supper, I would lean toward the chili verde with chicken. A contest sample isn't the kind of thing you can sit down and eat a bowl of.
For People's Choice I voted for MM Chili.
And if you want to try your hand at contest chili, Chili.org has a listing of recipes from the winners of the last several Terlingua International Chili Championship events.
Friday, September 30, 2011
Boneheads BBQ
Linda and I took a short drive to Willis, Michigan after work to eat at Boneheads BBQ.
I had brisket and Linda had the St. Louis ribs.
The restaurant is in a restored historical building. The dining room is on the small side for the dinner rush. With a full restaurant, it becomes a little crowded. At our table for two, the table for 5 next door was a distraction. We heard about scare crows, gardening, and the recent phone calls to great-grandmother. It was hard to carry on a conversation because their conversation was on the loud side.
Based on the name - Boneheads BBQ - I expected a menu focused on primarily traditional bbq, but they also offer many other items like seafood and prime rib.
The bbq brisket was actually pretty good. The rib I bummed from Linda's plate was on the average side, but I've had ribs in other restaurants that were much, much worse.
Before anyone draws a conclusion that I didn't like the restaurant, I should add that we do plan to return again. It's slightly above average restaurant barbecue, but they don't concentrate solely on serving barbecue items.
I had brisket and Linda had the St. Louis ribs.
The restaurant is in a restored historical building. The dining room is on the small side for the dinner rush. With a full restaurant, it becomes a little crowded. At our table for two, the table for 5 next door was a distraction. We heard about scare crows, gardening, and the recent phone calls to great-grandmother. It was hard to carry on a conversation because their conversation was on the loud side.
Based on the name - Boneheads BBQ - I expected a menu focused on primarily traditional bbq, but they also offer many other items like seafood and prime rib.
The bbq brisket was actually pretty good. The rib I bummed from Linda's plate was on the average side, but I've had ribs in other restaurants that were much, much worse.
Before anyone draws a conclusion that I didn't like the restaurant, I should add that we do plan to return again. It's slightly above average restaurant barbecue, but they don't concentrate solely on serving barbecue items.
Sunday, September 25, 2011
BBQ Store
I have been thinking about the possibility of starting an online bbq store. I marketed my own products for several years, but recently I've identified a void in the market place for purveyors of high quality bbq products including bbq sauces and spice rubs.
Many of the business gurus I've read say that when starting a business you should do what you enjoy most. The theory is that if you would do it for free then it's more likely that you have the passion and energy to put in the hard work to build a business that's not likely to generate any tangible profits in the short term.
Many of the business gurus I've read say that when starting a business you should do what you enjoy most. The theory is that if you would do it for free then it's more likely that you have the passion and energy to put in the hard work to build a business that's not likely to generate any tangible profits in the short term.
Sunday, September 18, 2011
Kansas City Style BBQ Rub Seasoning
On the way to the check outs I stopped by the spice aisle to pick up some of the key ingredients to make a bbq rub from scratch. I decided to save money buying stuff I already have and picked up two bottles of Kansas City Style BBQ Rub Seasoning with the famous Weber trademark label instead. (The rub is actually bottled by ACH Food Companies in Memphis, TN). Sam's had the 10 oz. bottle for $4.00. One bottle was enough to season three pork butts.
The rub has all the traditional ingredients you would expect to see in a quality bbq seasoning including turbinado sugar, salt, chili pepper, dehydrated onion, dehydrated garlic, paprika, red pepper, spices, spice extracts, and silicon dioxide (an anti-caking agent). One additional ingredient surprised me - soy. I did a double take on the ingredients list, but it's there.
Apparently soy lecithin is a popular dietary supplement, but the most probable reason it's showing up this bbq rub is it's other common use in commercial food applications as an emulsifying agent.
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