tag:blogger.com,1999:blog-4489901371907029922024-03-13T04:35:26.644-07:00Who are those guys? Competition BBQ TeamFollow a new team from inception through the early years of competition BBQ cookinggeorge- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-448990137190702992.post-1428672604493193232014-11-25T14:03:00.000-08:002014-11-25T14:03:44.481-08:00Election night in Maryland,from where I sit…. who wasn't there spoke volumes.<div class="MsoNormal">
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I will freely admit it; I am a political junkie, especially
on the local level. I will also admit, I couldn’t go to bed on election night especially
when the all of the news outlets had Brown out to an early lead in the Maryland
gubernatorial contest just minutes after the poll closed. Most of the national
outlets had declared Brown the winner months ago. Some, including I believe
MSNBC, had Brown winning the election even before he announced he was running.
I am clearly exaggerating, but you get the point, this was Maryland, things are
supposed to go this way.<o:p></o:p></div>
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Despite the huge odds faced by challenger Larry Hogan in
taking on the Goliath also known as the Maryland Democratic Party starring
Martin O’Malley, I just had a feeling Hogan might be able to eke out a victory
and put a severe cramp into the third term bid for O’Malley. Maybe it was more
of a desperate hope than a good feeling but the fact remains, I couldn’t go to
bed until it was decided. <o:p></o:p></div>
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My spirit was slightly bolstered when around 10:00 PM Hogan
went ahead in the results, much to the chagrin of all of the national pundits
and talking heads. I was jumping between national and local coverage as the
night wore on. Eventually I stuck with the local stations as they all had
people out at the respective campaign headquarters. Reporters on the scene
described the mood at Brown headquarters as “hopeful” and “optimistic” as some
of the expected returns from what they thought would be heavily democratic
areas had yet to be posted. <o:p></o:p></div>
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Reports from the Hogan gathering reported the atmosphere as
“subdued” and “highly anticipatory” Not since the 2002 Governor’s race when
Republican Bob Ehrlich upset the preordained coronation of Kathleen Townsend could
folks have even imagined the possibility could exist. The big question remained,
could Larry pull off the unthinkable once again?<o:p></o:p></div>
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Who could ever forget the 2009 quote made by the illustrious
and perpetual President of the Maryland State Senate Thomas V. Mike Miller.
Speaking about Maryland Republicans to Baltimore Sun reporter Laura Smitherman
Miller barked, “We’re going to shoot 'em down and we’re going to bury them face
down, deep and far. So deep and far it’s going to take 20 years for them to
come out the other side. They’ll see China from there. But I was wrong. It’s
going to take 40 years for them to recover from what we did to them in
2008." <o:p></o:p></div>
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The results kept coming in and Hogan’s lead did nothing but
widen despite all of Millers previously threatened shoot’in and burying. As the
evening wore on, a few of the victorious Democratic candidates on hand at the
Brown camp agreed to be interviewed. The tap-dancing and preliminary finger
pointing that I sensed in their commentary gave me a warm and fuzzy but I
wasn’t quite ready to break open the champagne, at least not yet. Eventually,
it was reported that Brown was ready to concede, I thought perhaps I had fallen
asleep and was now dreaming.<o:p></o:p></div>
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The local coverage then went back to Brown HQ where all of
the notables present had assembled on the stage behind an empty lectern
festooned with a large Brown/Ullman sign. To say the mood there was a bit less
than joyous would be an understatement, the looks and body language said it
all, words like stoic, resigned, funeral like, and pallor come to mind. As the
gathering stood and appeared to be mourning I noticed that none of the usual
campaign headquarters music could be heard and the looks on the faces of the gathered
were priceless. For a real stomach turner, flashback to the Paris Glendening
crowd gloating and dancing to the sounds of <i>The
Wind Beneath my Wings</i>, pass the Rolaids.<o:p></o:p></div>
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Instead tonight, long faces and small talk were the order of
the day, disbelief was in the air. The various reporters on the scene did their
best to babble on awaiting Anthony Browns anticipated arrival. Some of the
anchor desk folks were still holding onto a shred of hope that Brown could pull
it off.<o:p></o:p></div>
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I am thinking if the viewer’s knew it would have been such a
trouncing, they all would have left the coverage early and when back over to
one of the many mindless talent shows that dominate today’s airwaves. The
anchors and reporters were doing their best to keep it close, and interesting.<o:p></o:p></div>
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Some of the notables present on the stage were Steny Hoyer,
Elijah Cummings and Dutch Ruppersburger. My guess is, they had to be there,
they were on the ballot and had been successful in their respective reelection
bids. I thought it was mildly entertaining when first Hoyer, then Ruppersburger
both left the stage prior to Browns arrival after what I am sure they
considered too long for an esteemed member of Congress being made to wait,
regardless of the circumstances. Unfortunately for them, they would have to
return.<o:p></o:p></div>
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Eventually Hoyer, Dutch, running mate Ulman and both the
Brown and Ulman families made their way to the stage, Anthony Browns arrival
was imminent. Again, the body language shown by the participants was a hoot.
Who got hugs, gave them, who received glares and cold shoulders and from whom,
classic stuff. If only I had the foresight to run the DVR thing, or better yet,
if I even knew how to.<o:p></o:p></div>
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Upon reflection the next day, the thing that I found most
interesting was who was <u>not </u>present on the stage for the wake. Barbara
Mikulski and Ben Cardin were nowhere to be seen, maybe they had other plans for
Election night, perhaps a rousing game of Mahjong took precedence. The Mikes,
Miller and Busch were not spotted, probably out digging some burying holes down
in some Calvert County cornfield I suspect. <o:p></o:p></div>
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Let’s not fail to mention the biggest, most notable, ‘no
show’ of them all, Governor Martin “gee I really, really, really want to be the
President” O’Malley. Here is a guy who will normally knock down small children,
senior citizens and pets to get in front of a camera. The fact that he wouldn’t
show up to offer his friend, protégé, right hand man, and personally selected
successor even an ounce of consolation or condolence for a job done spoke volumes.
Simply amazing and truly unbelievable on the surface, but when you give it some
thought, completely expected, especially given the players and the stakes.<o:p></o:p></div>
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It is my humble opinion if the results had went the other way;
you would have needed the National Guard as security to keep the aforementioned
politicos from elbowing their way to the stage to once again bask in the
limelight of an election night victory here in the one party rule state of
Maryland. <o:p></o:p></div>
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I can see it now, Martin, flashing that big Irish grin,
sleeves rolled up, tie loosened, arm around Tony, hoisting his arm in the air
like a prizewinning boxer. Of course, he could have also used the moment to
give but a few interviews to tell the cameras how smart the Maryland voters
were and how this reaffirms the mandate started by his administration, in other
words, welcome to my third term.<o:p></o:p></div>
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You don’t suppose that the absentees purposely chose to
abstain from attending do you? I can’t imagine that Marty’s handlers advised
him they thought it would be best if he not be seen with a, and I hesitate to
use the word, ‘loser.’ They wouldn’t do that would they? After all, aren’t they
the party of compassion, tolerance and feelings? <o:p></o:p></div>
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I am sure they were all busy with previous commitments that
they made for election night in Maryland that did not involve celebrating
another Democratic trouncing that we have all come to expect on the first
Tuesday in November here in the free State. <o:p></o:p></div>
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While it is way too early to know for sure, one can
certainly be hopeful that maybe, just maybe, we might be moving toward a more
balanced form of governing in Maryland. A person can dream can’t they? The more
I think about it, the more I realize I just have to ask, how’s that shovel
ready burial project working out for you there Mike?<o:p></o:p></div>
george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-76607262602354562012013-11-19T12:25:00.000-08:002013-11-19T12:25:51.245-08:00What to get the que’er on your list .....<div class="MsoNormal">
<b>......<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">(or yourself) for Christmas</span></b></div>
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Wow, I blinked my eyes and its Christmas again, seems like
the older I get, the faster they come around. Of course it doesn’t help that
holiday displays have beeen in the stores since 4<sup>th</sup> of July or so it
seems. If you ask me, it wasn’t all that long ago when what has become to be
known now as “Black Friday” was the official start of the holiday season. Now
it seems retailers are fighting to see who can open the earliest on Black
Friday or Thanksgiving Thursday for that matter, but I digress; the purpose
here is supposed to be to suggest a gift for that special pit master in your
life not to rant about the current trends in the retail and advertising
industries.<o:p></o:p></div>
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This season’s selections,as you will see, are all books. I
have a particular affinity for the printed word for obvious reasons and am also
a collector of sorts. My wife would say I was a borderline hoarder, but when I
see a barbecue or cookbook in general that piques my interest, I grab it. In my
ever shrinking mind, it’s the gift that keeps on giving, they are timeless.
What better way to spend a snowy Sunday afternoon than relaxing by the
fireplace sipping a beverage of choice and enjoying a book on your favorite topic?
Short of firing up the ole smoker, I can think of nothing better.<o:p></o:p></div>
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The books below are just a few of my recommendations; several
of the authors have other titles available, many of which could also be added
to the list. I hope you will enjoy giving a few if not all of them a read, if
you haven’t already.<o:p></o:p></div>
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<b>Famous Dave's
Barbecue Party Cookbook: Secrets of a BBQ Legend by Famous Dave Anderson</b>.
Written by a guy who operates nearly 200 restaurant locations around the
Country and still has time to visit and sometimes compete or judge numerous
barbecue contests, this guy is a walking talking que ambassador. Over 100
recipes are included.<o:p></o:p></div>
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<b>Big Bob Gibson's BBQ
Book: Recipes and Secrets from a Legendary Barbecue Joint by Chris Lilly-</b>
In addition to a ton of great recipes, the book includes a lot of detail about
the history of the Decatur, Alabama landmark as well as que in general. Chris
even includes the recipe for Big Bobs famous barbecued chicken with white sauce.<o:p></o:p></div>
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<b>America's Best BBQ -
Homestyle: What the Champions Cook in Their Own Backyards by Ardie Davis and
Chef Paul Kirk.</b> Appetizers, breakfast foods, chicken, ribs, salads, seafood
and desserts, you’ll find it all within these pages. Paul and Ardie plied the
barbecue world and chronicled what many competition pitmasters prepare when
cooking at home on their own grills and smokers.<o:p></o:p></div>
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<b>Peace, Love, &
Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of
Barbecue by Mike Mills and Amy Mills Tunnicliffe. </b>One of the first que
books I ever bought, this has become one of the “go to” selections in my
collection. Clocked full of history, lore, stories, anecdotes and recipes, this
is a must read by anyone who spends even a small amount of time watching the sweet
blue smoke rise from their cooker.<o:p></o:p></div>
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<b>Everyday Barbecue: At
Home with America's Favorite Pitmaster by Myron Mixon.<o:p></o:p></b></div>
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Anytime you can get 150 recipes from the winningest man in
barbecue all crammed into one book for your collection how could you go wrong?
Myron breaks down the outdoor cooking experience and offers advice for everyone
from the beginner to the most experienced pitmaster.<o:p></o:p></div>
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<b>Slow Fire: The
Beginner's Guide to Barbecue Hardcover by Ray "DR. BBQ" Lampe </b>The
good “Doctor” has done it again; Ray is the author of numerous barbecue books, all
of which are well worn stalwarts of my personal collection. This, his latest
offering, breaks down the art of slow cooking in a way that is the perfect
guide for those wanting to learn the craft as well as those who would consider
themselves ‘seasoned.’ The knock on this book as far as I am concerned is the photography,
it is TOO GOOD! When flipping through I find myself becoming obsessed with the images,
which then causes me to break out my cooker in a feeble attempt to replicate. I
will have to admit though; it has been a lot of fun trying.<o:p></o:p></div>
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I suppose some shameless self-promotion is in order here. With
that in mind, there is one more book I would like to mention for your possible
consideration. <b>Totally Q: An Insider's
Look at the Crazy World of BBQ by George Hensler </b>This is a collection of
assorted BBQ facts, factoids, quotes, anecdotes and stories all about cooking
in the great outdoors. The book is an easy read and is great for that barbecue
cook on your list that knows everything, or at least thinks he does, just like
the author.<o:p></o:p></div>
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Well, there you have it, my Christmas list for the upcoming
gifting season. It is by no means complete, as I could go on and on and on but
with your eyes, brain cells and schedule in mind, I reluctantly will not. I would,
however, like to take a minute to wish all of my readers, their families and
friends a happy, healthy and safe holiday season. Merry Christmas and God Bless
us everyone!<o:p></o:p></div>
george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-73543645323745322382013-10-04T06:22:00.000-07:002013-10-04T06:22:51.799-07:00 A eulogy for an old friend<div class="MsoNormal">
Gone, but not forgotten</div>
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<o:p></o:p></div>
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<o:p> </o:p> </div>
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It is with great sadness, regret and a heavy heart that I
must report the most recent and not quite so sudden loss of my ass, nee; bum,
arse, can, seat, keister, butt cheeks, glutes, fanny, tail, hind quarters, caboose,
buns, pooper, buttocks, trunk, posterior, rear end, rump, duff, tush, backside,
behind, heinie, tookus, patootie, derriere, gluteus maximus or as it was affectionately
known to me and a few close friends, my buttocksal region. Possibly departing
this world as a result of a courageous battle with an often under reported occurrence
known as Male Vanishing Ass Syndrome or MVAS
for short. A little known and rarely discussed condition fought bravely and
silently by many males over the age of 50. <o:p></o:p></div>
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My backside is survived by two somewhat spindly legs, fading
eyesight and hearing, a pair of tired and sometimes aching feet, an ever
expanding waistline and what some have referred to as an unusually large cranium.
My bum was 57 years old, to be 58 in December at the time of its home going. <o:p></o:p></div>
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The exact cause of this affliction remains under
investigation at this time. Physicians from the World Health Organization
located in Geneva, Switzerland have dedicated a team of highly skilled doctors
to investigate the phenomenon known as MVAS,
but at the time of this writing, their conclusions are yet to be completed.
Most scientists, doctors and academia will agree however, a known cure is at
the very least years away. <o:p></o:p></div>
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The onset of my loss was first noticed several years ago on
extended flights or long car rides when I found I just wasn’t getting the
needed cushioning I had been accustom to from my trusted friend. I first blamed the fading comfort on stiffer
seats resulting from manufacturers cutting back on the amount of padding they
were installing in their cushions. As the situation worsened in recent years, I
began to rethink my position; perhaps it was my own padding that was being compromised.<o:p></o:p></div>
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Then, in the summer of 2010, while at a BBQ contest, it
happened, I was wearing a pair of elastically waist banded shorts when I made a
most astounding realization. I noticed I was unable to keep my pants up without
the use of one or both of my hands. As I moved about, my shorts continued to
slide down, subjecting those in the area to a most unpleasant view,
particularly when both of my hands were occupied. I assure you, this phenomenon
was not as a result of there being too much weight in the wallet pocket of
those shorts. Those that know me would say that I never even carry a wallet
when out with friends, at least that is my claim.<o:p></o:p></div>
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Once I returned home, a quick over the shoulder glance in
the mirror after a shower gave me a good indication of what was going on. My
suspicions were later confirmed by my wife when I asked her to take a look at
my caboose, this time, with the lights on. You should have seen the expression
on her face when I explained the reasoning behind my somewhat unusual request. Jo,
being the trooper that she is, bucked up and came through with an honest,
albeit reluctant assessment which confirmed what I had feared, I was losing my
ass, the beginning of the end was near or more appropriately (and confusingly)
stated, the beginning of the end of my end was at hand. Well…. I think you get what
I am trying to say here.<o:p></o:p></div>
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It is true when they say that men are very stubborn and will
often times ignore the obvious warning signs when dealing with MVAS. I was no different, a
fluke I thought, it must be indigestion, it will go away, the elasticity in
those shorts must be failing. Ass loss is something that happens to other guys,
you know, like those poor guys they use on television spots promoting a cure
for baldness. Those other guys are losing their asses, not me. For a short
time, I convinced myself I was alright, all was well. Things went back to
somewhat normal, my pants fit fine at least when I was wearing a belt they did,
or so I thought. <o:p></o:p></div>
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It wasn’t long before shorts and pants I was wearing held up
with a belt began to slip down on their own presenting the same problems as
before. This occurred most times when I was carrying something or had both of
my hands occupied. I found I was walking about using one or both of my hands to
hold my pants up, and I was doing this unconsciously, belt or no belt. My
friend was checking out right before my eyes. I was caught completely unaware and off-guard
as my ass was slipping quietly away, never even giving me a chance to say a
proper goodbye.<o:p></o:p></div>
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We have had a great life together, a lot of fond memories,
my ass and I. It has been kicked, kissed, hauled and who can forget the many
times when I was I told I was acting like an ass? There were even times where
my ass (or me) was called both smart and dumb in the same day. I won’t even
mention the confusion that resulted when I was told something I did was ‘ass
backwards’ or how about that time my buddy said I ‘danced my ass off’, thank
goodness, at least for then, he was wrong. We’ve been through a lot together,
my ass and I, a friend through thick and thin.<o:p></o:p></div>
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My friends are also in mourning, of this I am sure, for I
know that they too have been long time fans. As it stands now, I will be missing
a place to store a large assortment of items I have been told to stick up my hind
quarters over the years. This thought also reminds me of the many times those
very same friends have requested that I blow a collection of things out of my
ass. Please keep in mind, these are some of the very same items they, on other
occasions, have asked me to insert. Stick it up or blow it out, I always wished
they would make up their minds, and I know my ass did too. <o:p></o:p></div>
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But alas, it is a problem no more, as my ass is now nothing
but a fond and distant memory. The adjustments for me won’t be too bad, sitting
on a pillow and suspenders worn with a belt. A fashion faux pas for some I am
told, for me, not so much. At my age, I am not as concerned about looks as I am
functionality, if a belt and suspender combo works, I am down with it, the
exception being when I have to wear a suit, you know, weddings, funerals and
the like. As for parking my keister on a pillow or pad, well, I see a lot of
others doing just that, not a problem for me.<o:p></o:p></div>
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Please do not interpret my “devil may care” attitude
concerning my wardrobe and pillow plopping as any indifference on my part
concerning my loss, quite the opposite. I will miss my friend immensely. Every
time I sit down, I will be reminded of how things used to be. Of particular concern
is that inevitable winter’s day, when I am on my way out to the mailbox, traversing
an icy driveway when my feet slip out from under my portly frame. I will become
airborne for a fraction of a second before coming crashing down on what used to
be my buttocksal region. This is a day I am not looking forward to; you have
left me way too soon my good friend, and I didn't even bit you adieu. <o:p></o:p></div>
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I do understand, however, that this is all part of the grieving
process. One of the first and most important steps is what I am attempting to
do here, the acceptance and letting go of the deceased, the acknowledgement
that a loss has occurred. So for now, I want to say publicly, in front of friends,
family and the rest of the world, good-bye old pal, au revoir, sayonara, adios,so long,
I know you are gone forever, thanks for the memories. You will be sorely missed…..in
more ways than one.</div>
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<o:p></o:p></div>
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george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com1tag:blogger.com,1999:blog-448990137190702992.post-62149821787897110062013-08-17T10:19:00.001-07:002013-08-17T10:19:17.450-07:00Totally Q is here!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8nB-tgAWJno/Ug-waEu4NAI/AAAAAAAAAQ0/8mLf7wmObvk/s1600/Totally-Q-v-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8nB-tgAWJno/Ug-waEu4NAI/AAAAAAAAAQ0/8mLf7wmObvk/s1600/Totally-Q-v-banner.jpg" /></a></div>
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<span style="font-family: Times New Roman, serif;"><span style="line-height: 20px;"><b>Read all about it......</b></span></span></div>
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<span class="Normal-C" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 1.25em;">After a lot of work by a small group of dedicated and hardworking people, for which it goes without saying, I am not counted as one, (hard working or dedicated that is) my new book Totally Q has now been released. The book is a massive collection of barbecue tidbits, scraps, leftovers and burnt ends that no serious outdoor cook should be without. It is a compilation of assorted facts, figures and fairy tales all emanating from the outdoor cooking arena in some way or another.</span></div>
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<div class="Wp-Normal-P" style="background-color: white;">
<span class="Normal-C" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 1.25em;">The book contains a plethora of stuff that anyone dedicated to cooking in the great outdoors definitely can’t do without. Providing this information has not only been my civic duty and responsibility but has been considered a valuable and essential public service on my part. (OK, I made this last stuff up) But think about it, by carefully reading and memorizing some of the facts and tidbits contained in this book, you will instantly become the “must invite” guest to any and all barbecues or cookouts now and for years to come.</span></div>
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<div class="Wp-Normal-P" style="background-color: white;">
<span class="Normal-C" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 1.25em;">Conversations you become engaged in will become more informative and wittier for all participants; you will be a better person, more well-<wbr></wbr>rounded, much improved. You’ll be considered the life of the party and move immediately to the neighborhood barbecue A-<wbr></wbr>List as you amaze dazzle and entertain your friends and family time and time again just by reciting newly gleamed nuggets of barbecue wisdom found within the hallowed pages of this book. All those within earshot will stand about in complete jaw dropping amazement as to the claptrap they are hearing emanating from your lips. “I wonder where he got that one,” or perhaps “this guy doesn’t have a clue what he is talking about” or “this dude is full of bulls**t” will be some of the many comments you may hear from the throngs of enthralled listeners.</span></div>
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<span class="Normal-C" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 1.25em;">After reading Totally Q from cover to cover, you will find that your food will begin to taste better, your grass will be greener, the sky bluer, the air fresher, your life forever changed for the better. Recent studies have also shown there will be an increased bounce in your step as well as an additional hitch in your giddy-<wbr></wbr>up. Some readers of advanced copies have even reported increased performance and stamina in the boudoir, particularly those with home computers in their bedrooms.</span></div>
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<span class="Normal-C" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 1.25em;"><br /></span></div>
<div class="Wp-Normal-P" style="background-color: white;">
<span class="Normal-C" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 1.25em;">Early reports indicate these folks are able to Google, blog and research about barbecue and barbecue related topics for hours and hours without stopping or coming up for air, simply amazing. Viagra, we don’t need no stinking Viagra. It should be noted that the author, publisher, editor or printer makes no suggestions, promises, assurances or guarantees regarding the books effectiveness on your stamina or boudoir performance. Please contact your physician before using, I mean reading Totally Q. An important side note: To avoid long term injuries seek immediate medical help if experiencing a Totally Q reading session lasting more than 4 hours.</span></div>
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<div class="Wp-Normal-P" style="background-color: white;">
<span class="Normal-C" style="font-family: 'Times New Roman', serif; font-size: 16px; line-height: 1.25em;">Totally Q is published by Foodways Editions an imprint of Sunbelt Media and is now available through this website, I hope you and your dedicated readers might consider giving it a read. If they do, I hope the book might make them chuckle or at the very least, smile. For it seems to me that one thing we could all use a little more of these days is a few laughs.</span></div>
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george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-27382567632042751932013-07-18T05:00:00.000-07:002013-07-18T05:01:14.923-07:00<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; mso-outline-level: 1; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">AN
INTERVIEW WITH CHRISTIAN STEVENSON, AKA ‘DJ BBQ’<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; mso-outline-level: 1; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">How did you end up getting involved with Jamie Oliver’s
FoodTube project?<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">I was working on a
couple of pilots with Jamie's production company, Fresh One. The first one was
called ‘GRILLS, GRILLS, GRILLS’. It was based around interviewing musicians,
artists and bands around food - I cook for them and they cook for me. And at
the end of every show, the band had to do a cover of Motley Crue's ‘Girls,
Girls, Girls’ but substituting the word, "Grills". They could also
opt to cover the Jay-Z song of the same name. No one picked it up.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">We then did another
pilot that was more in my realm of action sports - it was positively received
and we could be making that one next year. Fresh One was then approached about
doing an original channel for YouTube – and so Food Tube was born. They asked
me if I'd like to do a show for Food Tube and now we've produced 11 videos,
have over 200,000 subscribers, and we've had over 150 million views. It's only
been 3 months.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">You’ve proved to be one of the most popular chefs
taking part in Food Tube. Do you think it’s because of what you’re cooking, or
the unconventional way you go about cooking it?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"> <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Everyone has turned
out to be popular - and a couple of the dudes already had TV/Webshows before
coming on to Food Tube. I guess people relate to a bit of craziness and they
like meat. I'm all about cooking big hunks of meat, but saying that, my FISH
TACOS recipe got a lot of love and the most positive comments from the
community. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Is it dangerous cooking with fire and sharp knives when
you have a habit of wearing nothing but a spandex jumpsuit?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Hells yeah! First
off, my spandex catsuits are not fire retardant. So, it gets hot when I'm near
the firebox and cooker and the outfits don't retain heat when I'm working
outdoors in the winter months. As for knives, I'm getting some lessons. Jamie
put me in his butchery and restaurant at Barbecoa for a week. I learned so much
whilst hanging with world champion butchers and executive chefs. Amazing!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; mso-outline-level: 1; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Your smoker looks like a hollowed out steam
train! Where the hell did you get that thing?<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">I watched too many
episodes of Man Vs Food. Seeing what they were building in the States and not
being able to find the same in the UK, we had to import our smokers. We spent
last summer researching - every night for 2 months. We ended up buying three
smokers/cookers from the man who builds more championship BBQ's than anyone
else in the world - Ben Lang, of Lang’s Smokers. His smokers are 3rd generation
and he's been making ‘em for over 25 years. He rolls his own ¼-inch steel. These
babies are family heirloom. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; mso-outline-level: 1; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Where is that little wood cabin where you
film many of your recipes?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">That's at a local
farm. They are lovely people and that wood hut looks so rustic. They use it to
store all their firewood. It looks like the most Disneyworld joint for a BBQ,
minus the animated squirrels. We've had a lot of comments about that place. The
recipes shot at this location proved to be the most popular. Location, location,
location… and big hunks of meat. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; mso-outline-level: 1; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">What do you enjoy most about barbecuing
food? What got you started?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">I love working with
fire and wood. I like the primal-ness of cooking with the elements. It's very
caveman. You also get much better flavour when cooking with different types of
wood. I will not cook on a gas BBQ. To me, there's no point - you might as well
stay indoors. My father got me started in barbecuing at the age of 8. My dad
learned to barbecue from Grandpa and he passed down the knowledge to me. There
are excellent photos of Grandpa BBQ'n in North Dakota, South Dakota, and Iowa. Grandpa
always had loads of ribs and chickens rocking at the same time. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Where do your recipes come from? Are they all handed
down through generations or are they your own creations?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Some recipes are
handed down through the family, whilst others are developed through trial and
error. Working with Jamie and his crew has inspired me to try some new stuff. Gennaro
[</span><em><span style="background: white; font-family: "Calibri","sans-serif"; font-size: 11.0pt; font-style: normal; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">Gennaro</span></em><span class="apple-converted-space"><span style="background: white; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Arial;"> </span></span><span style="background: white; font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-bidi-font-family: Arial;">Contaldo
- respected Italian chef and fellow Food
Tube contributor]</span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">
asked me last week: "DJ BBQ, do you cook anything else but meat on your
BBQ?" And I said I love cooking vegetables - especially potatoes. Gennaro
got all excited and taught me a recipe where you shove a piece of chicken in a
carved out potato. Add garlic, rosemary, chilli, olive oil, salt and pepper to
taste. I did it on Friday and it was awesome.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Out of all your recipes, what’s your favourite thing to
cook?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">
<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">There's nothing
like shoving a can of beer up a chicken's ass. Or nailing a big ol slab of
brisket where the thick layer of fat caramelises with the salt and pepper
turning it into ‘Texas Foie Gras’. Then I really like making breakfast and
diner food. Chilli and cheese omelettes are one of my favourite things to make
and eat. Wait… Fish TACOS!!!! Love them!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">In parts of America, barbecuing is a very serious
business. Apart from only having about 2 minutes of sunshine a year, are the
Brits doing barbecues wrong?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">The Brits are
embracing barbecuing but the supermarkets aren't helping. People think, “Summer=
BBQ” but that's not the case. Barbecuing should be 365 and the supermarkets
need to stock charcoal/lumpwood all year long.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">What would you do if eating meat was illegal and you
had to become vegetarian?</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Eat Vegans! Then
there's no one to complain. Apparently, plants feel pain. The problem with
vegetarians is they keep eating my food's food.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; mso-outline-level: 1; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">THE BOOM OF THE
BACON EXPLOSION<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">One
of the most popular recipes created by Christian Stevenson, aka DJ BBQ, is the
Bacon Fire Bomb – 3 pounds of woven bacon wrapped around pork mince, chopped
vegetables and chillies, covered in a barbecue seasoning. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">This
meat extravaganza is DJ BBQ’s interpretation of the legendary (and now
trademarked) Bacon Explosion recipe. Back in 2008, a couple of guys from a website
called BBQ Addicts revealed the original Bacon Explosion recipe on their blog.
Unexpectedly (but appropriately), the American football-sized pork meal
exploded into an international phenomenon with media around the world eager to
know more about the (at least) 5000 calorie feast. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Although
the Bacon Explosion sparked worldwide interest, BBQ Addicts were not the first
to unleash such the recipe into the wild. For example, a blogger calling
himself Headless Blogger beat them to the potential heart attack with his own
recipes he called the Redneck Sushi and Ultimate Fattie.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">Thanks
to the likes of DJ BBQ and his refined take on the original (hey, his version
contains vegetables!) the legacy and controversy of the Bacon Explosion can
continue to live on. Even if just hearing about the Bacon Explosion is
intimidating, we dare you to watch DJ BBQ’s Food Tube video without your mouth
watering…<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">GET SMOKING LIKE DJ BBQ<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">After
wondering where Christian Stevenson got his eye-catching stars and stripes
jumpsuit, many viewers of DJ BBQ’s Food Tube videos have still had a question –
where the hell does he get a massive BBQ smoker like that?<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; text-align: justify;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">The
answer comes courtesy of a family business from Nahunta, Georgia called Lang
Smokers (<u><span style="color: blue;">langbbqsmokers.com</span></u>). DJ BBQ is
the proud owner of several Lang BBQs and this impressive 60” BBQ smoker is just
one the many he had shipped over from the States. From a ‘baby’ smoker up to a
massive, 1500kg, 7-foot long model which has space for, according to the
website, no less than ’80 pork butts’. And you never know when you might need
to cook 80 of them. Quite a step up from the disposable BBQ you bought for a
fiver from the petrol station…<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt; mso-outline-level: 1; text-align: justify;">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">FURTHER INFO<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">You can watch DJ
BBQ’s videos on Jamie Oliver’s YouTube Channel: <a href="http://www.youtube.com/user/JamieOliver">http://www.youtube.com/user/JamieOliver</a><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 17.0pt; margin-bottom: 10.0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;">DJ BBQ is available
to hire for cooking and DJing: <a href="http://www.djbbq.co.uk/">www.djbbq.co.uk</a>
<o:p></o:p></span></div>
george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-92171252378741521592013-03-16T08:18:00.000-07:002013-03-16T08:18:41.893-07:00Barbecue folks- BPOE- Best People on Earth<br />
<div class="MsoNormal">
The Benevolent & Protective Order of Elks might think
they have dibs on the acronym BPOE standing both for their name as well as what
they think of their membership, but I am here to tell you they do not corner
the market when it comes to having some mighty fine folks within their midst.
Now I am not saying they don’t have some great people in their organization, on
the contrary, what I am trying to say here is barbecue folks are some darn good
people too.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In my short time dabbling in the competition barbecue
circuit I can honestly say I have met some really nice people. Many of whom I
am proud to call friends. The most interesting phenomenon I have observed is it
is pretty much a gimme that while at a contest, you don’t have a lot of “free”
time on your hands. You spend a relatively short period of time in person
socializing with others, as people including yourself are often times busy with
their own contest setup and prep. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
But when you do have those fleeting moments to chat, it is
as if you having been having conversations around the pit for years, and these
are folks that you only see in person a few times a year. Now I realize that
people communicate more than they used to with today’s social media, email and
text messaging, but you get my point. Easy to talk to would be an
understatement. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To further support my contention I can honestly state that I
have personally observed teams that are always in the hunt to win giving advice
and tips to new and or struggling teams at a contest. I have also watched as
they genuinely cheer for and encourage the rest of the field at awards time. I
have seen pitmasters with multiple awards under their belts walk through and
entire contest grounds personally wishing the other teams good luck with their
cook before the first turn-in.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Have you ever been to a contest and forgotten something or
had a piece of equipment break or fail, I have observed this on numerous
occasions and watched as other teams pulled together to make repairs or loan
equipment to allow the affected team to participate. I have seem examples of
teams flying in to cook a contest in another state and other teams bringing
extra gear and supplies so they can cook.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I could devote an entire column on the good deeds done
across the Country by barbecue folks, their organizations and charities and still
probably not mention them all. If you don’t believe me, take a look around at
the next big weather event or natural disaster and see if you can count the
number of free meals served up by the blue smoke army. You’ll be impressed I
assure you.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Additionally I have made the acquaintance of judges, contest
reps, event organizers, as well as sanctioning body representatives and family
members of opposing teams, good people all around I tell you. I have even been
approached while at a contest or sent an email by a complete stranger (not for
long) who has taken time to comment (both good and bad) on my columns and other
scribblings. It makes me feel good to know someone is reading my stuff and even
better to know they have enjoyed something I have written. Thanks for that
folks. Many times, I find those conversations or email exchanges can become
lengthy, as if we had been friends for years, and in a way, I think we have.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I guess what I am trying to say here is if you spend any
time at all around the game of competition barbecue or even barbecue in
general, I guarantee you’ll meet some mighty nice folks. I am thinking what we
need here is a slogan or mantra like the Elks use without infringing on any
copyright violations or getting any lawyers involved. I have noodled around
with the idea for a while and as of today, have done nothing more than fill a
scratch pad and make myself chuckle. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My acronym of BHSOTBPOE (barbecue has some of the best
people on earth) is a bit long and makes little sense without the words being
included. The phrase would be a little long for a bumper sticker and could
possibly cause accidents as other drivers tried to get close enough to read the
fine print so they would know what you are talking about.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So I guess it is back to the drawing board to come up with a
catchy slogan that we can use to get our message across. It’s a good thing that
the 2013 competition season is getting under way, I look forward to seeing my
old friends and making new ones as well. Perhaps we can put our heads together
and come up with something we can use, something catchy, something like, I’ll
get by with a little help from my friends, but something tells me that too has
already been used. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-83104754891151918822013-03-15T18:13:00.000-07:002013-03-15T18:13:43.445-07:00Maryland: get out my wallet or get out of town?Do you consider yourself fortunate to reside in the great
State of Maryland, I used to. We have the ocean, farm fields, hills and
mountains, some even call this “America in Miniature.” I myself have called
Maryland my home for my entire life, but I am here to tell you, I am giving
serious consideration to pulling stakes and moving on.<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A statement such as this begs the question why? The answer
is simple, Governor Martin “I wannabe the President” O’Malley and the rest of
his henchmen which I have affectionately dubbed the Thieves on the Severn.
Their collective lust for power, privilege and our money never ceases to amaze
me. A shining example is the recent proposal to increase the tax that we, the
citizenry currently pay for a gallon of gasoline.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Currently, we pay approximately 25 cents of every gallon in
taxes,(approximately $6.25 every fill up) which judging from the latest
claptrap out of Annapolis, just isn’t enough. Now through a series of smoke and
mirror statements and news releases, they are trying to convince us, the hard
working taxpayers of this state how paying more in taxes will be to our benefit
and to the benefit of the greater good. To that I say BALDERDASH.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
I recently read a document Marty sent out trying to drum up support for his latest money grab where The Governor begins by calling us his friend. That is the first mistake.
Remember one of the first rules of being a parent is remembering you are the
parent and not your kids friend? The same principles should apply here if not
more, O’Malley is a person elected to do a job for the constituency, he is NOT
MY FRIEND.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
One thing Marty is however is a wordsmith. Right out of the
Politician 101 handbook he invokes family and children into his heartwarming
plea while telling us, “as a people, we spend $6.2 billion each year due to
deteriorated roads and traffic.” Now I realize that Martin spends no time in
traffic because his taxpayer funded SUV is equipped with a State Police driver
and emergency equipment which is used to speed his eminence around the state
without regard to the traffic the rest of us have to sit in. But I am quite
sure he at least has to travel on the same roads that we do. I don’t know your
opinion, but overall, I think the roads here in Maryland are in pretty good
shape, especially when compared to some of the other states I have traveled in.</div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
You’ll also notice how he says their brilliant money grab is
going to “support 44,000 jobs” in the State. What does this mean? Your guess is
as good as mine as I find the exact same
claim of “supporting 44,000 jobs” in at least 4 other places in propaganda I
mean documents used to support the thieves contention. <o:p></o:p></div>
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<br /></div>
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<br /></div>
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Some of the other things concerning this proposal you would
be interested to know is while they claim to be lowering the state tax on gas
by 5 cents a gallon, they are in reality raising the price we will pay at the
pump by a) indexing the tax to inflation and b) by applying a sales tax to the
wholesale cost of gasoline.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
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I suppose we should all feel better knowing that they are
only going to be taxing the big, nasty oil companies with their plan to apply a
sales tax to the wholesale side of fuel as opposed to the retail side where we,
the taxpaying consumer would feel it. You don’t have to be an economic wizard
(as I am surely not) to know that if the oil company’s cost of a wholesale
gallon goes up, they are most surely are going to pass the cost on to the
consumer dontcha think. O’Malleys play here will be to blame the oil companies,
not him, I wonder how he can keep a straight face?<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oh, and they are telling us they are going to put a
“lockbox” provision into this newest form of non-armed robbery. This is
inserted to make the common man (you and I) think that the monies procured will
only be used for transportation purposes. However, their own literature gives
them the loophole they need, “The transportation initiative proposed today also
contains a “lockbox” provision that outlines a series of requirements that must
be met in order to make any transfers from the Transportation Trust Fund,
ensuring that revenue generated remains dedicated to transportation.” Gee, I
wonder if it would be possible to ever use the money elsewhere? I believe
O’Malley and senate President Mike Miller when they say the newly generated
income will be in a secure “lockbox,” for the record, I also believe in the
Easter Bunny.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Which brings me to a couple of questions of which I do not
find the answers to in all of their slickly worded documents.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1) Where is the
money that was supposed to be in the Transportation fund and what special
circumstance existed when the money was removed and squandered elsewhere?<o:p></o:p></div>
<div class="MsoNormal">
2) Last year
they raised the tolls on all of the State’s highways, bridges and tunnels
claiming that money was needed for the transportation fund, where has all of
that money gone?<o:p></o:p></div>
<div class="MsoNormal">
3) Why not use
some of the money we were told was going to be pouring into the State with the
increased gaming supported by O’Mally and his forty thieves.<o:p></o:p></div>
<div class="MsoNormal">
4) How could
our great state, which has been in the control of the democrats for the last 50
years or so, a party of which the boy wonder is a proud card carrying member,
let our roads and bridges get into, what they now tell us is such deplorable
condition? Surely it is the fault of Republican Governor Robert Erlich who
occupied the governor’s mansion for a whole 4 years without any cooperation at
all from the democratically controlled Statehouse. Can you say legalizing
slots?<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My questions if asked, would fall on deaf ears or be
answered with a non-answer I am sure. The problem is Martin O’Mally is too busy
resume building to worry about anything other than himself. He gallivants
around the country jumping in front of anyone with a camera in his quest for the
address of 1600 Pennsylvania Avenue, Maryland residents be damned.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
He paints himself as some sort of a progressive, caring,
greeniac who is only concerned with the welfare of the common good and oh yea,
and the children. He is a big advocate of wind power don’t you know? Oh, what
I’ll bet you do not know is Michael Enright, O’Mallys former chief of staff is
the managing director for the company that stands to get the contract for
installing the wind generators off the shores of Ocean City, which of course
will be subsidized by you guessed it, YOU AND I!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
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<br /></div>
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My head hurts, and so does my wallet as well as my, well
let’s just call it my backside. I have to tell you, I never ever thought I
would hear myself utter these words, I love it here, but I am getting sore and
tired. Every year I have to work harder and harder to bring home less and less
while these dolts in Annapolis and Washington from both sides of the isle
continue to pick my pocket for the sole reason to use my hard earned money to
keep themselves in office. I have had enough and have begun to explore my
options.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile, I see Martin O’Mally is scheduled to appear on
Face the Nation again this weekend while he touts his latest progressive agenda
and alleged accomplishments all in his quest to occupy the White House. I will
watch with interest as the next 4 years unfold and he spars with Hillary for
the top slot on the democratic presidential ticket. I am sure, if he is denied
in 2016, the party will work out some type of deal for him, a Senate seat
perhaps. Hopefully, by the time that occurs, Maryland will be nothing but a bad
memory for me and my wallet. In the immortal words of Popeye, I‘ve had all I
can stand and I can’t stands no more.<o:p></o:p></div>
george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-66928088607885926712013-02-25T06:15:00.000-08:002013-02-25T06:15:59.627-08:00<br />
<div class="MsoNormal">
<b>Pigchaser BBQ Sauce</b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5B177Gukjgk/UStxul-LuxI/AAAAAAAAAQU/ApiZEefmwJU/s1600/pigchaser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5B177Gukjgk/UStxul-LuxI/AAAAAAAAAQU/ApiZEefmwJU/s1600/pigchaser.jpg" /></a></div>
<div class="MsoNormal">
<b>a review.....................</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
WOW was all I could say when I received the carton from Ron
Slawek from Grayslake, IL containing five bottles of his Pigchaser BBQ sauces.
I was really looking forward to the “work” of giving them all a try and putting
them through their paces. Of course, I am using the word “work” very loosely
here.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With five different flavors to try, I admit that at first I
was wondering if I would be able to discern a difference between the offerings.
So what I did was pour a little of each sauce into a bowl marked on the bottom
with the flavor. The goal here was to be able to taste the unidentified sauces to
determine if the advertised flavors could be detected. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While certainly not considered scientific, accurate, reliable
or even creditable the results surprised even one of the world’s biggest
skeptics, yours truly. Most people were able to detect the flavor differences,
including me. A lot of folks correctly
identified the particular flavor profile of the sauce tasted, pretty cool I
thought.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The flavors tested were:<o:p></o:p></div>
<div class="MsoNormal">
Bacon <o:p></o:p></div>
<div class="MsoNormal">
Original<o:p></o:p></div>
<div class="MsoNormal">
Garlic<o:p></o:p></div>
<div class="MsoNormal">
Habanero<o:p></o:p></div>
<div class="MsoNormal">
Pineapple/Mango<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The next part of my job was what I considered my personal
favorite, the pairing of the sauces with food, and then the dining on said
food. Well, I had all those bottles of sauce open, what else was I supposed to
do, I threw a party. I cooked up several different kinds of meats, veggies and
fruits and let the guests decide which sauce they wanted to pair with which
food. I have to tell you, some of the pairings were darn tasty. I also have to
tell you, we had a ball. Every time someone would hit on what they thought was
the winner, others would sample and say “man, that’s great, but you need to try
this…”<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When it was all said and done, my hands were sticky, my
belly was full, and there was a smile on my face along with a few sauce smudges
on my chin and spots on my shirt, I was in BBQ heaven. My guests were happy
too. What I will tell you is my favorites were Habanero and Original. I have
included below a basic recipe I used with the Hab sauce and some grilled pineapple,
it makes a great appetizer.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ron tells me his Habanero Sauce won 1<sup>st</sup> place at
the 2013 Scovie Awards while the Bacon BBQ sauce placed 3<sup>rd</sup> in the
unique category. (An interesting footnote, this sauce contains REAL bacon, not
just bacon flavoring.) After tasting them, it is easy to see why. The sauces
are available on their website <a href="http://www.pigchaser.com/index.html">http://www.pigchaser.com/index.html</a>
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My suggestion would be to give some (if not all) of these
sauces a try. It is also very good to know that Pigchaser Sauces are gluten
free, contain no HFCS, are all low sodium and are made with all natural
ingredients. Another interesting nugget of information was located on the label
of the Bacon BBQ sauce where the words “low fat” appears. Bacon AND low fat?
Please Ron, send me some more!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Pigchaser Pineapple
Parts</u></b> (try saying that one ten times fast)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 fresh pineapple (peeled and cored)<o:p></o:p></div>
<div class="MsoNormal">
2 cups Pigchaser Habanero BBQ Sauce<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup of beer<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat your grill to a medium high heat<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wisk sauce together with the beer of your choice in a small bowl,
drink remaining beer from bottle, then open another. (You don’t want to go
thirsty do you?)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Slice the pineapple length ways into ½ inch slices<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Carefully grill pineapple until starting to soften and some
charring is visible, turning only once if possible.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When finished, dunk pineapple pieces into sauce/beer combo
then return to grill to allow sauce to set. (1-2 minutes)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove from grill, cut into bit sized pieces, place on
platter with toothpicks inserted for easy of eating.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stand out of the way and keep hands and fingers clear, your
guest will love them. <o:p></o:p></div>
george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-26363549335477240542013-02-11T16:02:00.002-08:002013-02-11T16:02:29.874-08:00<br />
<br />
<div class="MsoNormal">
<b>So you want to be the KCBS Team of the Year…….</b><o:p></o:p></div>
<div class="MsoNormal">
You are going to need a few things<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-u8s8wAI3jt0/URmGVduGeUI/AAAAAAAAAQA/QBHPk5tivAM/s1600/3eyez_GIFb.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-u8s8wAI3jt0/URmGVduGeUI/AAAAAAAAAQA/QBHPk5tivAM/s320/3eyez_GIFb.gif" width="316" /></a></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
The 2012 competition barbecue season is in the books, the
KCBS Team of the Year is 3 Eyz BBQ from Owings Mills, Maryland, pitmaster Dan
Hixon. I am fortunate to be able to call Dan one of the many friends I have met
along the barbecue trail. Dan and I have a bit of history together. Back in
2004 we cooked against each other at the Tailgater Challenge held in
conjunction with the Maryland Barbecue Bash a KCBS contest in Bel Air , MD, at
the time we hadn’t yet met. Little did we know, our paths would almost cross
again in 2006 while we each assisted a different team at the New Holland Summer
Fest. It wasn’t until 2007 when I started my own team that we finally met in
person, since then we have become close friends.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Dan and I were having lunch together in 2007 or 2008 when we
discussed where we would like to go in this crazy world called barbecue. Dan
told me that day; his most sought after goal was to become the KCBS team of the
year. I remember thinking to myself that was quite a lofty goal, but after getting
to know Dan, I only had to guess what year he would achieve his desired quest.
To say the man is driven would be an understatement.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Since reaching this plateau, it goes without saying that Dan
has been a bit busy. What with juggling the attention of the barbecue world
with that pesky “real job” and all. Dan was nice enough to oblige me when I
asked him to provide some of the items you may need if you are considering a
run at the covenanted coveted title of Team of the Year. Please keep in mind,
these are only suggestions and not meant to guarantee wining the TOY crown.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
First, you need to go out and purchase an enclosed trailer
similar to the model made by Extreme BBQ Trailers. Preferably something with a
sleeping compartment and air conditioning, the reasons are obvious. You will be
spending a lot time in said trailer while travelling all over the Country and ,
sometimes in the summer it has been known to get ridiculously warm!<o:p></o:p></div>
<div class="MsoNormal">
; it can get a bit warm in some States. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
The trailer, of course, must be fully equipped with cookers,
supplies and all of the necessary accoutrements needed to cook a KCBS contest.
These supplies must be continually inventoried and restocked during the contest
season to assure you will have everything you will need at each and every
event.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
While you are at it, make sure you have a dependable, heavy
duty truck with a very capable driver (with a lot of free time on their hands
and /or an understanding employer) as well as a maintenance or road service
policy that is in force. Dan and his team figured they took approximately 70
days off work during their run at the championship, drove 20,000 miles, slept
110 nights on sleeping pads, in a truck or in zero gravity chairs, racked up
13,000 frequent flyer miles and spent a total of 4,752 man hours at the 33
contests they cooked this past year. Oh and I almost forgot to mention the 550
hours of prep before those 33 events, this doesn’t even mention the countless
hours spent planning, cleaning up and just thinking about what you have to do
or have done.<o:p></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What follows is a short list of some of the materials you
might need for your quest based on figures provided by the 3 Eyz team who, by
the way, are meticulous record keepers.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
66 briskets<o:p></o:p></div>
<div class="MsoNormal">
528 pounds of pork butt<o:p></o:p></div>
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264 racks of ribs<o:p></o:p></div>
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1,188 pieces of chicken (are you kidding me?)<o:p></o:p></div>
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99 pounds of rub (good thing they know a guy)<o:p></o:p></div>
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18.5 gallons of sauce<o:p></o:p></div>
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33 gallons of injection<o:p></o:p></div>
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2,178 pounds of charcoal<o:p></o:p></div>
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33 bottles of Patron (a significant cost by itself)<o:p></o:p></div>
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3,300 pounds of ice (better to buy an ice maker)<o:p></o:p></div>
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792 ounces of protein shakes<o:p></o:p></div>
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99 cans of energy drinks<o:p></o:p></div>
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124 cases of water<o:p></o:p></div>
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And last but certainly not least, 17 containers of Monkey
Butt Powder (essential, do not skimp here or you will be extremely sorry not to
mention very sore)<o:p></o:p></div>
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Additionally, they cooked a total of 46 ancillary or
people’s choice contests in their spare time. Note, the above list doesn't take
into account contest practice cooks, and if you don’t think these guys are
practicing and tweaking continually, you better think again and add time into
your schedule.<o:p></o:p></div>
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The results however, can be very rewarding. A rough count
for the 3 Eyz squad for the 2012 season is 11 Grand Championships, 6 Reserves,
76 trophies won, 29 ribbons and 125 calls to the stage. That my friends, is a
lot of walking, you had better put a pair of comfortable shoes on your list as
well.<o:p></o:p></div>
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Please be advised, I am not suggesting that the mere
collecting and purchasing of these items is all that is needed to win the KCBS
TOY honors or that these things are required to win the crown. Quite the contrary, you will also need a very
understanding spouse, a good bit of experience, steely determination,
well-honed skills and yes, even a bit of luck on your side. I am here to tell
you that these guys from 3 Eyz BBQ, they had it all in 2012, the entire
package. Congratulations fellows, on a job well done, INDEED!<o:p></o:p></div>
george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-17023315666766518012012-05-14T17:56:00.001-07:002012-05-14T18:05:16.413-07:00Some thoughts on the dirty bird…<b>..chicken</b><br />
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The world of a KCBS competition cook revolves around the four main meats. Sure, at times there are a few ancillary categories which we cook, but for the most part, we spend a good deal of our awake or at least semi-conscious hours thinking about what we can do to improve or get an edge when it comes to the main four. Chicken, ribs, pork and brisket, it’s just what we do.<br />
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As many of you are already painfully aware, I spend an inordinate amount of time pondering the why’s and wherefores regarding my feathered friend, the yard-bird. I have a previously self-admitted problem for which I have sought professional help. I spend more time contemplating and practicing my chicken attack than on the rest of the other three meats combined. At a contest, my chicken prep is the most time consuming. When asked to pontificate, chicken is my topic of choice. While cooking our last contest, out of 114 teams my prized and time consuming poultry submission finished a stellar 102nd. Help me, I have fallen and I can’t get up.<br />
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For me, as well as many other competition pitmasters, chicken is a dirty word. In my humble opinion, one of the main reasons consistency in this category is so elusive, is it is next to impossible to look at a piece of chicken and be able to determine how it will cook. Most cooks can look at a brisket, a pork butt or a rack of ribs and judging by the fat color, content, and a few other things can determine if it will be a decent final product. Chicken….not so much, you look at a piece of chicken on a cutting board, it just lays there like a slug, it says nothing to you. Let’s face it, when buying chicken; most times it is a crap shoot. A pack of 10 thighs, could have theoretically have come from 10 different birds, all having slightly different characteristics regarding their meat, especially once they have been cooked. From the same pack, I have gotten thighs that are so large they must have come from some type of pterodactyl and some so small they look as though they were from a sparrow, nonsensical. I have even prepared two breasts from the same pack for my wife and I for dinner, one has been tender, the other tuff, they looked identical. Flummoxed I tell you.<br />
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Even when you taste your chicken on contest morning, if you pick up a thigh and take a bite, how can you be sure those 6 thighs going in the box are going to eat like your tester, you can’t, hope is your only chance. I have even considered trying all my cooked thighs with a small bite, then putting the 6 best tasting specimens into the box, bite mark and all. I checked, there is no rule against putting a half-eaten piece of chicken into the box, as long as there is enough for 6 right? Of course, I am exaggerating here, but you get the point.<br />
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I know some will say I need to use steroid free, organic or free range chicken for my contest cooks, they are of higher quality, tastier, and they are supposed to have a better pedigree. Believe me, I have tried them all. I once drove 100 miles one way to buy chicken from a guy who claimed his birds dinned only on the finest grains, lived in climate controlled condos all with free internet access and a swimming pool, listened to symphony music and were forbidden from watching Jerry Springer, Judge Judy and all other daytime TV gems. Additionally, these birds were read to every night before bedtime, and I am talking Moby Dick, Tom Sawyer, Little Woman, the classics. These were some highbrow and sophisticated birds, definitely higher quality, from different strata, maybe I could taste a slight difference, but the judges surely did not.<br />
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The proof for my hypothesis is in the chicken pudding so to speak. Look at the contest results week to week. This week’s first place chicken walker could be a mid-packer next week, or even worse. Certainly, this can and does occur occasionally in the other three meats, but it is my contention in chicken, it happens more often. It would be my guess, if a team wins chicken today, when they cook it tomorrow, they are pretty much going to do the same things, but again, I do not have any studies to back me up, it is pure conjecture. Hot chicken methods come and go, much to the dismay and frustration of a many a competition cook. There is just no consistency. If you are asking me who is to blame, I say blame the chicken, the damned chicken, at least that is what my therapist says I should do.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com2tag:blogger.com,1999:blog-448990137190702992.post-53908386828798327562012-04-11T10:44:00.000-07:002012-04-11T10:46:08.744-07:00Waistlines and winning…is there a connection?<strong>A scientific study?</strong><br /><br /><br />Now before anyone gets into an uproar and accuses me of attacking those that might be considered “waistline challenged” I assure you, there is very little that would be considered scientific about my studies. For the most part, it is pure conjecture and hocus pocus just like most of my written words are that appear here and there each month. If my words offend anyone, I apologize in advance. There, that should take care of any possible lawsuits. If my words this month have not offended you, please be patient, eventually they will, just give them time.<br /><br /><br />Now back to the topic, waistlines and winning. It is no secret that many competition barbecue cooks are a notch or two above an extra large in size, just look around. I ask you, where else can a XXX guy with a funny hat, who wears croc’s with socks, has stains on his shirt AND pig suspenders go and feel comfortable BESIDES a barbecue contest? I know the answer already because I am describing myself of course.<br /> <br /><br />I know this answer because, without thinking, I have driven to the grocery store while at a contest without regard to my appearance, in full contest regalia. To say I received a look or two would be a gross understatement. You would think I would at least have had enough sense to remove my hat before becoming a public spectacle. The last time this occurred, while in the checkout line, I overheard a mother whisper to her young child, “you see that man Joey? That is why your Father and I want you to go to collage.” Well, at least I did some good; perhaps the young lad would be motivated by my slightly unkempt, portly, disheveled and comedic appearance and move ahead with an expedited plan of higher learning along with a life-time membership in his local gym.<br /> <br /><br />As of this writing, the completed results of my study are still being reviewed by the board, at this time; the results are not yet conclusive. I am however at liberty to tell you that I think I am onto something, perhaps something earth shattering. I am not talking Nobel Prize winner, yet, let’s wait and see.<br /><br /><br />My study is based on the fact that, as many of you know, I am a bit long in the waistline and have been for most of my adult life. A continual struggle for which I am sad to say, little real progress has been made. I am much more in tuned with the waistline side of this discussion, because, again as many of you know, I don’t spend an extraordinary amount of time in the barbecue winners circle these days. Most of my observations have been made from the peanut gallery.<br /> <br /><br />While mulling over my daily battle with the scale I determined that perhaps another approach was in order, a different perspective so to speak. Then it hit me, what I needed was some height. Loosing weight has been a huge struggle, getting taller has got to be easier doesn’t it? A quick check of a Googled height/weight chart tells me that based on my current poundage; I only need to be 7’4” or so. (I am estimated on the short side here for obvious reasons) My current height is 5”10” and that is wearing thick socks, I realize have some work to do.<br /><br /><br />While I was on Google, I figured I would search for a product that would help me in my task. A quick check around the net finds a plethora of products which will help things increase in length, although most are only available from off-shore vendors, I figured, what the heck, it was worth a try.<br /><br /><br />I ordered and received a couple of lengthening creams. I have been rubbing them regularly on my feet and head in my mission to increase my height. After reading the supplied instructions, I discovered most are not designed for the duty I had in mind. To prevent further embarrassment on my part, I won’t bore you with a lengthy explanation of their intended use.<br /> <br /><br />I am sad to report, as of today, there has been no noticeable increase in stature; in fact, my wife says I am loosing length, although my measurements would say otherwise. It is apparent that more research is needed. The quest will continue, of that, you can be certain. In the outside chance the magical creams I have ordered fail to increase my height or length, depending upon how you look at it, I guess I will be forced to re-engage in the daily battle of the scale. In comparison that will be the easy part, getting into the winners circle a little more often, that, my friends, is where the challenge lies.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com1tag:blogger.com,1999:blog-448990137190702992.post-8808731923237818342012-03-14T19:23:00.005-07:002012-03-14T19:35:31.987-07:00Okay, so you don’t want to toss the bums out…..<strong>If we let them stay, let’s see how dedicated they really are.</strong><br /><br />Caution: This is not a BBQ blog post,it is political, remember, you have been warned.<br /><br /><br />So this week here in Maryland we are celebrating Senator Barbra Mikulski, she is being recognized as the longest sitting woman in the US Senate. She has been a member of Congress since 1976, 36 years if my arithmetic is correct. (when is the last time you heard the word Arithmetic?) My question is why? Why are we celebrating a person that has been on the public dole for this many years?<br /><br /><br />I know, I know, I have many friends from above the isle that say folks like Ms Mikulski are dedicated public servants. I say from above the isle, because in my view they are from neither the left nor the right, they must be from outer space, you know, above the isle.<br /><br /><br />First off, I believe using the word public servant to describe any of our current crop of blood sucking, self pocket lining, scheming, philandering and conniving politicians in my view is blasphemy. If you ask me our men and woman in the armed forces, firefighters, police officers, correctional officers, these are our true public servants. To lump politicians under the same tent as these fine folks is an abomination. <br /><br /><br />Most of the current crop of alleged public servants down the beltway in DC would run, not walk, the other way when faced with what these folks deal with on a daily basis. With just the least mention of the word trouble or danger you’d better stand clear because most politicos will be dashing away from the scene as if someone just announced early voting was open and there was no one around making sure people only voted once. In other words, it would be a stampede. <br /><br /><br />I have to tell you, when I hear one of these career politicians or their defenders on TV talking about how elected officials are dedicated to serving the public, their work is not done, they only care about the less fortunate, I want to vomit. Come on folks, who is buying this stuff? Does anyone out there think that these people spend millions of dollars to get a job, then hang onto it for as long as possible for any other reason than lining their own pockets?<br /> <br /><br />What kills me even more is when one of them passes away, many times, they try to slide the guys wife into the spot. I guess the thinking here is the deceased guy cared so much for the down trodden, well, his wife must care to, lets give a family member the job. Makes sense to me. No folks, the only reason these folks want the jobs in Washington is for the money, power and influence. Period. They have wriggled and wrangled the rules and regulations in such a way THEY are the only ones who benefit.<br /> <br /><br />Now, don’t get me wrong, I have seen plenty of people over the years who are really concerned about helping others and serving the greater good. What I have found is our great Country is just loaded with these folks both in the work force as well as on a volunteer level. People who can really be considered public servants are not in it for the money, they are mostly doing it for the feeling of satisfaction they get just by helping another fellow human being. You don’t believe me, just ask them or the people they serve.<br /><br /><br />So in order to appease my fine friends from the above the isle I have come to offer a compromise of sorts to help put this issue of term limits to rest once and for all, an olive branch so to speak Who ever said I wasn’t agreeable and amicable and not willing to compromise will have to recant, although, I do have one little stipulation. If you are going to let these alleged dedicated people serve for decade after decade because they do such good work and care only for the people, we are going to have to put a small little codicil into place just to assure they are genuine. Not that I have any doubt you understand.<br /><br /><br />I here by propose that all newly elected members of Congress must declare upon taking their oath of office, their entire net worth. This figure would be recorded next to their name. Upon leaving office, the GAO would calculate their years of service. The beginning net worth figure would be allowed to increase each year they have served by a percentage based on whatever the gang on the Potomac decided was the cost of living increase given to folks on Social Security that year. If a 2% cost of living raise was afforded, the dedicated public servant (and I use the term loosely) would be able to increase his net worth by 2% for that year, no more. Any monies accumulated above this figure by those so interested in serving and helping the underprivileged would be returned to the coffers to help offset the Nation Debt, a win win.<br /><br /><br />A win win because we would be reducing the debt with the help of the very folks that created the debt in the first place. After all, why should we the taxpayers be the only ones charged with the task? The second win would be, and you can bet your bottom dollar on this one, we’d see more than a 1 or 2% cost of living adjustment each year if it was driving what Congress was able to steal, I mean earn while in office. Guaranteed.<br /> <br /><br />If these people are so dedicated to serving the greater good as they allege this set up shouldn’t be a problem. I reiterate, look around you, look at the people that are really helping others in hospitals and soup kitchens. They really aren’t in it for the money, THEY ARE in it for the greater good, these folks are real life public servants. Not to be confused with those knuckleheads in Washington jetting over our heads and racing past us in big SUV’s with a police escort because they are much to busy or important to wait in traffic like the rest of us worker bees. In my humble opinion, implementation of this plan, which of course is a complete pipe dream on my part, would certainly separate the wheat from the chaff when it comes to the character of our beloved elected officials.<br /><br /><br />It is a well know fact that most members of Congress come to Washington already in pretty good financial shape. The majority, especially from the Senate side, leave (or are carried out) as millionaires and billionaires. So I think the chances that Congress will adopt my proposal is about as good as me winning the starring role on the next season of The Bachelor. That would be of course, IF I was single and IF I was good looking and IF I was 30 years younger, none of which seems to be the case for sure. Asking Congressmen to serve without huge financial gain sounds like a great idea to me, I don’t understand why they wouldn’t support my proposal, because, after all, they aren’t in it for the money or are they?george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-83663443982711605342012-03-10T10:26:00.002-08:002012-03-10T10:31:10.645-08:00THE BIG MEAT SLICER<strong>A test drive of sorts</strong><br /><br /><br />Mike Fay is the President of the Mid Atlantic Barbecue Association. He is also the pit master for his own barbecue team Aporkalypse Now. In his spare time, he cooks with Jack’s Old South BBQ Team. When he is not cooking BBQ, he is thinking BBQ. So it is of no surprise to me that when he contacted the folks at Wusthof knifes with an idea he had for developing a knife for use by competition BBQ teams, they were more than receptive.<br /><br /><br />When Mike asked me to test drive the new knife I was a bit apprehensive as I am a self proclaimed electric knife kind of guy. I will freely admit, anytime I need to slice, if possible the Cuisinart is coming out. So what I am saying here is the test is being conducted by a manual slicer challenged person or MSCP for short. I guess in today’s politically correct world it is still ok to refer to one as slicer challenged, if not, I apologize in advance for any of you who may be offended. For those that are not offended, just give me a minute, I’ll get around to you sooner or later.<br /><br /><br />First few tidbits from the designer, the knife is “34cm (14inch) long thin bladed slider 54mm deep at the heel with a radius cutting edge hollow ground to reduce drag. The advantage to the radius is that the whole blade edge isn’t engaging the object to be sliced at the same time allowing for even less drag, yet still making a continuous cut with no saw markings.”<br /><br /><br />Mike goes on to say, “The other plus to the radius design on the blade is that when you make a draw cut (pull the blade toward you) the physiology of your arm causes your elbow to lift up, causing you to change the angle of attack of the blade. On a straight traditional slicer you either end up cutting with the very tip of the blade or break your wrist to allow the blade to remain flat, reducing your leverage. The radius blade allows you to maintain maximum leverage by not having to break your wrist while the cutting edge still tracks parallel to the food.”<br /><br /><br />I don’t know about all of that arm tracking and angle of attack on the meat but here is what I do know. I cooked a brisket flat and pork butt to act as test specimens for my scientific experimentation. I first tried my hand with the brisket. Keeping in mind I am self admitted MSCP. I was able to slice the brisket into various thicknesses with one draw of the knife, from very thin to, as contest cuts go, very thick. Mike had told me the knife was designed to cut on the draw, not going forward. <br /><br /><br />I did find it necessary to hold my thumb in the vicinity of the cut on the side of the meat closest to my body to avoid tearing the bark. I found with a little practice, I was able to produce slices of even thickness, all with just on stroke, just like he said. The same held true when I cut the pork. I first sliced the money muscle, then a few other choice muscles, all with similar results. <br /><br /><br />Being from Maryland and a proponent of pit beef sandwiches I thought what the heck, why not give the blade a go on a nice hunk of pit cooked top round. Years ago, at the numerous “Bull Roasts” held around the State, the ONLY way to slice the beef was with a blade. Knife skills were needed to get thin slices and those using an electric meat slicer were thought to be serving lesser product. In the past 15-20 years most pit beef cookers have all went to deli slicers. With this move knife skills for most went away as well. <br /><br /><br />I am happy to report the “Big Meat Slicer” tore through the top round like a champ. The knife turned out mound after mound of prime sandwich slices. That is, once I got the hang of it. After using the product for a day or two it seemed even I, a known MSCP, could slice meat like the butchers of yesteryear. That is really saying something, about the knife I mean.<br /> <br /><br />Overall, the knife performed as advertised if not better in my humble opinion. With a little practice, even I was able to turn out a decent slice, time after time. My only suggestion would be to include in the accompanying paperwork some instruction noting the knife is designed to cut on the back stroke. If you purchase one, be sure to add an order for a large sized blade cover, chances are, you won’t have anything large enough in your current knife bag, this thing is the Ultimate Big Meat Slicer for sure.<br /><br /><br />Wusthof Ultimate Big Meat Slicer<br />$139.000<br />Available at <a href="http://www.mabbqa.com">www.mabbqa.com</a>george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-78714643317496756422011-12-12T11:06:00.000-08:002011-12-12T11:07:38.913-08:00…..boy, time flies when you are having fun<strong>It is 2012 already.......</strong><br /><br /><br />It is hard to believe the year is ending. It seems like I just wrote my resolution column for 2011 and now here it is a new year. I have hardly had time to disregard all of my last year’s promises and goals and it is time to do it all over again.<br /> <br /><br />Of course as is always the case, I am exaggerating a bit when I speak of complete disregard of my 2011 resolution list. Upon looking back, I really didn’t do too badly when it comes to the results I desired, but as we all know, there is always room for improvement. More particularly, when you are talking about me, there is A LOT of room for improvement.<br /><br /><br />One of my sidebar goals I mentioned last year was to loose 10 lbs, I am happy to report, I lost a little over twice that amount. While some of my more comedic acquaintances would ask, where did it go? I assure you, the scale doesn’t lie, well most times it doesn’t. For me, a slightly past middle-aged, waistline challenged, wanna-be BBQ cook, this quest has been quite the struggle. So here we go with resolution #1 for the New Year of 2012;<br /><br /><br />1) Keep off the weight I already lost and try to drop another 10 pound’s. For you folks that don’t pack on the lb’s just by looking at a cheeseburger on a toasted bun this might seem like an easy endeavor, but I assure you it is not. One doesn’t have to look far around any BBQ contest to see there are many who are in the same struggle. This is particularly hard when the very center of our favorite pastime is slow cooking large chunks of meat, sometimes slathered in sauce and the occasional sipping of an ice cold beverage. Needless to say, for me, it’s a continual uphill battle.<br /><br /><br />2) Stay focused and work on contest preparation- Both of these items were a part of last years list in some form or another and I think I did a pretty good job, but again, I need work. I will continually strive to keep better notes on my cooks both contest as well as practice and to be more organized in my record keeping. I have been more diligent in doing some of my prep work while at home which has lessened the work after arriving at the contest site. I like the direction I am going here and will continue to work to improve.<br /><br /><br />3) Allow more time for socializing at a contest- Now, before you drag me before the firing squad for promoting drunk and disorderly behavior at a contest, please allow me to explain. How many times while reading the forum posts and contest wrap-ups do you hear some one say, “I wish I would have more time to get around and see everybody, but I was way too busy” or something to that effect? I feel the same way, and what is worse, many of the folks I have met along the BBQ trail are people I really enjoy spending a few minutes with. I hate it when I don’t get around to see everyone. This year will be different, if possible, I will try to arrive at the site earlier and make an attempt to stay later, not be so rushed. I also believe that by working on my ‘at home’ preparation (item #2 above), this too will free me up for a bit more ‘quality time’ while at a contest. By quality time, I am talking about SOCIALIZING TIME and who could argue with that?<br /><br /><br />Well, there you have it, my resolutions for the 2012 BBQ season, almost certain to be compromised in some fashion, but certainly made today with all good intentions. Time will tell, as it always does. One thing I know I will stick with, my wish that each and every one of you have a safe, healthy, prosperous, happy and competition successful 2012!george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-20757051491739503342011-12-12T10:59:00.000-08:002011-12-12T11:01:15.756-08:00Christmas is coming and the goose is getting….<strong>well you know……waistline challenged</strong><br /><br /><br />I can hardly believe it; Christmas 2011 is just about upon us. As this much anticipated season approaches, one can almost say that we have had enough, even before the fat man slides down the chimney on December 25th. It seems the overly ambitious retailers in a continuing struggle to beat their competition to the punch have completely thrown the old fashioned notion that the holiday season begins after Thanksgiving to the wind. I think it was the middle of October when I saw my first Christmas commercial on TV and it has only gotten worse. I heard the other day that one of the big box stores plans to open for their Black Friday sale starting on Thanksgiving Day. My question is why bother closing at all, just give the employees 25 minutes sometime on Turkey Day to shovel down their family dinners and keep on selling, that’s what it is all about anyway right? Wrong. I feel bad for those that will have to work to accommodate this madness and hope someday soon that retailers will come to their senses, but this is a philosophical discussion better saved for the editorial pages or the funny papers, you decide.<br /><br /><br />The holidays to me are all about family, friends, good times and good food. What follows is what has become a holiday tradition of mine of sorts, my Christmas list for that severely addicted BBQ fanatic in your life, or for you, if the sauced stained tennis shoe fits!<br /><br /><br />1) As I am sure many of you already know, I have an affinity for searching for, collecting and playing songs about BBQ. In other words, I am a BBQ song nut. I came across this tune a year or so ago and thought I would drag it out again for this holiday season. The price is right; you can get the download the MP3 file on Amazon for .99 so it fits into anyone’s budget. The name of the song is Christmas by the Bar-B-Que by Lynn August. Be sure to spell the title as I have it written or search with the artists name. If you like a slightly different holiday tune, you’ll need this number on your holiday playlist.<br /><br /><br />2) Smokin- by Myron Mixon- Amazon $14.96. In addition to collecting BBQ tunes, I also collect BBQ books. I bought this book when it first came out and have enjoyed both reading it as well as trying the recipes. If you are a competition cook or just a weekend backyard warrior, you will find this book both informative as well as entertaining. Be sure to try the peachy baked beans.<br /><br /><br />3) The next book has not been released and is due out 3/1/2012. Wicked Good Barbecue is a book written by Andy Husbands, Chris Hart and Andrea Pyenson or as they are known on the competition BBQ circuit IQUE. Anyone that has been around the sport has heard of these guys who cooked this past year in their 10th straight Jack Daniels World Championship. I think I should also mention these guys won The Jack in 2009, need I say more. The book can be pre-ordered on Amazon for $12.91, I have had mine ordered for months.<br /><br />4) Thermapen Splash Proof Insta-read Thermometer- available from Theroworks $89.00. If you cook inside or out, you need one of these units. Handy, reliable and accurate. The company offers great support and customer service as well.<br /><br /><br />5) Grand 14” Brisket Slicer- Made by Wusthof- $139.000 – The information on this knife from the site states, “This knife is designed for both the professional and hobbyist cook. A 2mm wide blade with a razor sharp 16.5 degree beveled blade effortlessly slices through the softest meats without tearing. The radial curve of the blade and incorporated scallops will cut blemish free slices with ease.” Mike Faye, MABBQA President worked with Wusthof in the design of this knife and it looks to be just what the Doctor ordered when it comes to slicing brisket. For now, the knife is available exclusively through the store on the MABBQA web site. <br /><br /><br />I hope this list is of some help to you as you navigate the throngs this holiday season. As you do, please keep in mind the real reason for the season, as well as having a little patience for the folks that will be working during this holiday time. I would also like to take just a brief minute to thank all of my readers for their support over the years. I would also like to wish a happy, healthy, safe and fun filled holiday season to all of you and your families. Merry Christmas!george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-79726034066588858192011-11-10T16:59:00.000-08:002011-11-10T17:06:04.510-08:00Buy local this year and help support your nearby economy.<a href="http://2.bp.blogspot.com/-1G7Eh0uRtIQ/Trx0ukQ5CAI/AAAAAAAAAP0/p3Jf8Ikr7q8/s1600/logo_the-shed-bbq-and-blues-joint.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 290px; height: 205px;" src="http://2.bp.blogspot.com/-1G7Eh0uRtIQ/Trx0ukQ5CAI/AAAAAAAAAP0/p3Jf8Ikr7q8/s320/logo_the-shed-bbq-and-blues-joint.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5673537973937309698" /></a><br /><em>What follows is a short but powerful article written by a friend of mine, Linda Orrison. For those that don’t know Linda, she is involved with her family BBQ business based in Ocean Springs Mississippi. Together they have grown their operation, The Shed BBQ & Blues Joint into 5 locations with the home base covering over 9,500 square feet of space and seating over 500 people. Pretty amazing stuff as well as a real American success story. Anyway, give her article a read and if you have a minute, check out their web site www.TheShedBBQ.com. They also have a complete line of award winning sauces and rubs available at, you guessed it,The Shed Store, check it out.</em><br /><br /><br />Just want to let you know we are all doing fine at The Shed. The ShedCrew just jumped on the tour bus and went to our Lafayette/Scott location last weekend to help with the Sertoma Air Show. If you are ever close to Lafayette when it is going on I would highly recommend going to it. It was spectacular! Made me proud to be an American! Speaking of that, I’d like to put a thought in your ShedHed heads. <br />The holidays are coming up and I’m sure there are a lot of people on your gift lists that you have NO CLUE as to what to buy them. Some of them have everything they need. Some you don’t really know what they need and some you don’t what they like. Makes it difficult doesn’t it. <br /><br /><br />I ran across an article that really impressed me as to a new approach in our gift giving. With all the overseas factories banging out monstrous piles of cheap goods and merchandise being produced at the expense of our local labor and local jobs we could change this by thinking outside the box.<br /><br /> <br />This year Americans can give the gift of genuine concern for other Americans. There are millions of American made products and services to be found this Holiday season right in our own backyards. <br /><br /> <br />Everyone gets their hair cut. How about gift certificates from their salon or barber? Who wouldn’t appreciate getting their car detailed? Small, locally owned detail shops and car washes would love to sell you a gift certificate. <br />From small gift giving such as, for your aquarium loving friends, going to the locally owned pet shop and purchasing a cool looking fish to the larger gifts like having your friend or family member’s lawn mowed for the summer, or driveway plowed all winter.<br /><br /><br /> There are so very many locally owned and operated restaurants in our communities where gift certificates abound. What a great idea to give a family a night out on the town! Then there’s uncle Grumpy, think he might enjoy a few rounds of golf at the local course or a dozen breakfasts at the local café? You just might get him to smile!<br /><br /> <br /> There are over 25 million small businesses in this great Country of ours mostly struggling in these economically turbulent days, that need our support like never before. This is about supporting home town small businesses….your neighbors with their financial lives on the line…and helping them to keep their doors open.<br /> My conclusion is that if we purchase our gifts locally, we are actually giving them twice. Once to the business owner and then on to our loved ones. I plan on telling the owners when I get there to buy their gift certificates how much I appreciate them and will wish them a Very Merry Christmas and a Prosperous New Year!<br /><br />Linda Orrison aka MamaShed <br />www.TheShedBBQ.comgeorge- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-28131553214653747702011-09-20T07:00:00.000-07:002011-09-20T07:36:46.153-07:00Shotgun Fred Pirkle-<a href="http://4.bp.blogspot.com/-svD-fidTSDY/TnieWvOfUEI/AAAAAAAAAPs/J-0wlvJXYA4/s1600/shotgunfred_with-grill.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-svD-fidTSDY/TnieWvOfUEI/AAAAAAAAAPs/J-0wlvJXYA4/s320/shotgunfred_with-grill.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5654443445635207234" /></a><br /><br /><br /><strong>A True BBQ Visionary</strong><br /><br /><br />If you look back over the many improvements and or innovations in the realm of outdoor BBQing and grilling in the past 20 years or so, few could argue that one of the most innovative is the development temperature control devices for use on BBQ cookers. When you mention temperature control devices the name BBQ Guru comes to the forefront almost immediately. <a href="http://www.thebbqguru.com/">http://www.thebbqguru.com/</a> Shotgun Fred Pirkle, the founder and developer of the BBQ Guru temperature control devices would be considered by many to be <span style="font-style:italic;">Thee</span> BBQ Guru. Especially when you look at the definition of the word guru: an influential expert; somebody who has a reputation as an expert leader, teacher, or practitioner in a particular field.<br /><br /><br />I first met Fred back in 2007 when I was in the market for a BBQ smoker. I called him with some preliminary questions and Fred spent a long time explaining the advantages to his product and answering the questions of a complete BBQ novice. I didn’t make a decision right away and what further impressed me was two months later when Fred made a follow-up call to me asking if I had found a smoker yet. Eventually I decided to purchase a new unit from the BBQ Guru. When I picked the unit up at their Warminster Pennsylvania facility, Fred spent several hours with me going over the operation and care of the unit. I was impressed then and continue to be impressed by the level of service provided by his firm.<br /><br /><br />Over the years I have had the privilege of hanging with Fred and his crew at numerous BBQ contests all over the northeast, many times sharing a cold drink and swapping stories. It is easy to see how Fred comes up with many of his products and ideas; here is a guy that is always thinking of ways to make something better. His parent company, Thermomegatech is a leader in the field of manufacturing temperature control values and devices for use in numerous industries and applications all around the world. <br /><br /><br />Fred’s talent as an inventor is evident both by the number of patents he holds as well as some of the many ideas and prototypes he has developed, many of them outdoor cooking related. I enjoy nothing more than running into Shotgun Fred at a cook off and seeing what his latest project is. I think what I enjoy most is listening to Fred as he explains the reasoning and or particulars regarding his latest development, passionate would be an understatement. <br /><br /><br />Not long after they began to distribute BBQ Guru products, Fred and business associate BBQ Bob Trudnak became interested in the growing sport of competition BBQ cooking. They started their own team “The BBQ Guru” in 2005 and have become a force to be reckoned with when competing in BBQ contests all over the Country. During their short time on the circuit, the Guru Gang has collected numerous accolades as well as several grand and reserve championships. In 2010 they took home Reserve Grand Championship honors from the 22nd Jack Daniels Invitational BBQ contest held each October in Lynchburg Tennessee, an accomplishment Fred is quite proud of, and deservedly so.<br /><br /><br />In the spring of 2008 while at a BBQ contest in Salisbury Maryland Fred suffered a stroke. He has worked very hard at his therapy relating to his recovery in the years since the stroke and had begun to once again become more of a regular on the BBQ circuit. In June of this year, Fred received a setback when he was diagnosed with ALS or what is more commonly known as Lou Gehrig’s Disease. Fred stopped by the BBQ Guru site last month in New Holland, Pennsylvania and was inundated with visitors and well wishers. His spirits were high and I know he will continue with the struggle and challenge resulting from this latest development. <br /><br /><br />In the past, while watching Shotgun Fred take his walk to the stage at a BBQ contest it was very evident that this is a guy with great passion for BBQ as well as life itself. Few can dispute the fact that the BBQ world has benefited greatly as a direct result of the vision and numerous contributions made by Shotgun Fred Pirkle. He recognizes problems and finds solutions in a way that few others have done. I am proud to call him a friend and look forward to seeing what Shotgun Fred, Thee BBQ Guru, has up his sleeve to make outdoor cooking and BBQ easier and more efficient today as well as going forward into the future. Godspeed Shotgun Fred.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com4tag:blogger.com,1999:blog-448990137190702992.post-611318168822461282011-09-15T08:37:00.000-07:002011-09-15T08:39:42.972-07:00New Holland Summer Fest 8/26-8/27<strong>Who invited this floosy named Irene?</strong><br /><br /><br />The elephant in the room for this weekend was a pushy, uninvited guest by the name of Irene. The news reports during the week preceding this much anticipated event were dominated with forecasters and prognosticators attempting to predict the future. Whether or not you are a believer in your local weatherperson, the possible tract and estimated effects of this storm where not to be taken lightly. <br /><br /> <br /><br />Contest organizers fielded numerous calls leading up to the contest and had 6 teams cancel, some at the last minute. Most of the cancellations were from teams with waterfront interests and were completely expected. Contest Chairman Chuck Sheffield said they were able to move 1 team from the waiting list to make a field of 67, still 5 teams short of their normal number of 72.<br /><br /> <br /><br />Early on Friday it appeared that Irene would be making her effects know to the southern Pennsylvania region late on Saturday night. As the weekend progressed, her predicted arrival time continued its march toward the contest turn-in window. To say that this pushy bimbo was dominating conversation, thoughts and contestant mind sets would be an understatement. She elbowed her way into the cooks meeting as well as any and all contest related chit chat held throughout. In a typical intruding Mother-in-law fashion, Irene did her very best to cast a pallor over both days of the contest. (Authors note: Any similarities between a Cat 3 hurricane and my or anyone else’s Mother-in-law is strictly coincidental and not by any means meant to be intentional. It is also not meant at all to be derogatory towards hurricanes and or tropical storms)<br /><br /> <br /><br />Fortunately for all involved, the early rain bands were the only effects felt during the contest. Awards were moved up and teams scrambled to get their sites broken down and stowed away before things got dicey. The wind was never really a factor with the exception of a few gusts during awards. One stronger gust got everyone’s attention just before the start of the awards ceremony when it brought down a large tree limb. Fortunately, no one was in the immediate area therefore no one was injured.<br /><br /> <br /><br />Most teams were loaded up and moved off the grassy contest surface before awards. Sheffield reported the entire area was cleaned up and vacated by around 6:30 PM on Saturday. He also notes the real heavy stuff from Irene did not begin to pound the park until nearly 8:00 pm Saturday night. I guess the weather people were right, although I’ll never admit that one.<br /><br /> <br /><br />The contest Grand Champion was 4:20 Q with Jack’s Down Home BBQ coming in as Reserve. First place chicken was won by Christmas City BBQ while Pigheaded BBQ captured the top spot in ribs. The BBQ Guru walked in the pork category and the contest GC, 4:20 Q was the winner in brisket.<br /><br /> <br /><br />The Summer Fest has three ancillary categories as well. First place for the chefs choice event was Red Lion Spicy Foods. Christmas City was the top finisher in the sausage category and the team of PA Midnite Smokers was called to the stage to claim the top spot in whole hog.<br /><br /> <br /><br />This contest has become a much sought after invite here on the east coast. Chuck and his committee of volunteers and organizers do a fine job and usually the weather cooperates. Spending a weekend in the heart of Pennsylvania Dutch country is a treat no matter what time of year it is. If you want to get on the waiting list my suggestion would be to apply early; this is one you just have to cook.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com1tag:blogger.com,1999:blog-448990137190702992.post-54545386127588900022011-08-01T13:26:00.000-07:002011-08-01T13:34:12.004-07:00Holly Smoke BBQ, Easton MD<a href="http://3.bp.blogspot.com/-9IJxLyL4DoE/TjcNpNi5kcI/AAAAAAAAAPk/20sOREv2Aww/s1600/easton%2B2011%2B021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-9IJxLyL4DoE/TjcNpNi5kcI/AAAAAAAAAPk/20sOREv2Aww/s320/easton%2B2011%2B021.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5635988460339302850" /></a><br /><strong>Those are my guys!</strong><br /><br /> <br />First, a little background for those that don’t know me. My competition BBQ team is named “who are those guys?”. The team consists of my wife, 3 lifelong friends and myself. We began cooking the KCBS series approximately 5 years ago and for the most part, the personnel roster has remained the same during the entire time.<br /><br /> <br />I am the organizer and driving force behind our group. During this period, I have been the been dubbed the BBQ Nazi by my team members. For the life of me I can’t image why. When asked why the moniker, they’ll mumble something about stubbornness, inflexibility, close mindedness, dictator like. I have no idea who they are talking about. I have always run my team with a complete open door policy. Team mates with suggestions for change are always welcomed in my office, that would be the case, if in fact, I even HAD an office. <br /><br /> <br />The truth of the matter is, I don’t have an office and I haven’t been very open to change or even suggestions from the very team I depend on to help me prepare, set up and cook each and every contest I cook. I have said it before, folks that cook contests solo are true ironmen and woman. For me, after a weekend contest, it takes me 3-4 days before my knees stop aching. Cooking solo? I think I would rather stay home, I couldn’t do it. To say I am stubborn and resistant to change would be an understatement, just ask my wife. I do not expect I am much different than any other on the back side of middle aged male in today’s society. You know what they say about old dogs don’t you?<br /><br /> <br />This season I vowed to change, to be more open, to listen more, to even act on and possibly implement properly submitted suggestions from my esteemed teammates. As you can well imagine, this was a large step for me, albeit a difficult one. Notice I said properly submitted, I guess I couldn’t change too much now could I? What I meant was, I would try listening, if it sounded like a well thought out proposal, my response would be, let’s do it. For me, this was huge.<br /><br /> <br />My wife wondered aloud if this same philosophy would be in effect around the house,” come on now”, I said, I was going to be a bit more congenial with the team, I haven’t completely lost my mind. I know just as anyone that has been married for 30 years plus, at home, the wife is never wrong with her comments and suggestions. When she tells me the sky is orange, I say your right and move on, period. How else can you expect to stay married for 30+ years? It’s a good thing my wife never reads my writings, please, if you see her at a contest, mums the word. Let’s keep this between you and I, she really doesn’t need to know anything I have said here, now does she? Besides, anyone that can put up with me for 30 years, well, enough said about the lucky man that am I.<br /><br /> <br />Let me get back on topic, this year I even went as far as asking if team mates wanted to be more involved than in previous seasons. For the most part, I was rejected or ignored. Things have been proceeding along pretty much as usual even after the implementation of the open door policy. I was calling most of the shots, taking all the credit, then looking to assign blame when they did not, just like at work. You can imagine my surprise when the team began making rumblings about cooking a contest in July when I was scheduled to be on vacation. <br /><br /> <br />At first I wrote it off as drunken campfire contest talk. Not that we ever have a campfire at a contest or are ever drunk at a contest. OK, Maybe I am stretching on the last one. Nevertheless, I thought it was all talk in May when I first heard the drum beats. Around the 4th of July, I overheard plans being made, it looked, like it was really going to happen. Then a clandestine meeting was held, I was not on the invitation list, and I believe final plans were made. This was going to happen.<br /><br /> <br />As I write this, the guys are a week away from their debut. I am out of town on vacation and have left the trailer and gear for them to use. Asking several times if there was anything else they needed from me, to my surprise, they didn’t request a thing. As luck would have it, if I wanted to, I could slide by the contest site on my way home. It is right on the way although it would take me a completely different route, a surprising difference of only about 7 miles. Hardly a good enough reason for me not to slide by.<br /><br /> <br />Part of me wants to go, part of me wants to stay away and let them alone, not to interfere. I am not sure what I will do. One thing I know for certain, I want them to succeed, to do well. Not just for me and the who are those guys? name, but for them, the guys. All of them are very good cooks on their own and I want them to succeed in this endeavor. They have always joked they were going to form their own team eventually anyway. Their name, they always said would be “we were those guys”. Next week in Easton Maryland, I wish them success, then I will say, those are my guys!george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com2tag:blogger.com,1999:blog-448990137190702992.post-69090386209469194792011-07-08T06:30:00.000-07:002011-12-28T12:27:01.286-08:00Toss the bums out!<a href="http://2.bp.blogspot.com/-1-QqpSZ8ejE/ThcIRaV74cI/AAAAAAAAAPc/e4Fgk8hwaJI/s1600/776px-Yankees_kicking_out_the_British.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 247px;" src="http://2.bp.blogspot.com/-1-QqpSZ8ejE/ThcIRaV74cI/AAAAAAAAAPc/e4Fgk8hwaJI/s320/776px-Yankees_kicking_out_the_British.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5626975354644849090" /></a><br /><strong>Term limits for all!</strong><br /><br /><em>Caution and apologies to my regular readers, this post is not BBQ related it is; however, a topic I feel strongly about. I promise the next post will be on topic, thanks for your patience.</em> <br /><br />When I was a young man I remember my father giving me a piece of sage advice, when in public, never discuss religion or politics. For the most part, I have adhered to these words of wisdom in my life’s journey. Today with deference to my father, I will make an exception with a short discussion of politics (not BBQ), and this will be done outside my inner circle of family and friends. Before you grab the tar and feather buckets, please, hear me out.<br /><br /><br />My discussion carries across party lines and in my humble opinion should be of interest to everyone, regardless of what side of the isle you find yourself on…………………two words…….. term limits. We need them now.<br /><br /><br />Most of the Founders were in favor of term limits, envisioning a “citizen legislature” where interested parties would serve the constituency then return to their regular professions. There were some that favored the thought of self imposed term limits. Back then, no one could even imagine a career politician. <br />The lack of definitive term limits when the Constitution was first ratified was a huge concern to many of the framers. Roger Sherman from Connecticut wrote” Representatives ought to return home and mix with the people. By remaining at the seat of government, they would acquire the habits of the place, which might differ from those of their constituents. “<br /><br /><br />Thomas Jefferson and George Mason were both strong advocates for term limits. Mason wrote, “nothing can be so essential to the preservation of a republican government as a periodic rotation of its members”.<br /><br /> <br />One can only wonder what the nations founding fathers would think of Washington today with its career politicians whose sense of entitlement extends not only to themselves, but to their anointed family members.<br /><br /> <br />We have created a ruling class, which is exactly what the founding fathers had feared. If you think about it, the culture of corruption and cronyism that existed in England at the time was the very same reason the founders chose to leave and start anew. Why weren’t term limits included when the constitution was drafted you ask? The framers felt they weren’t needed, why would anyone want to stay on at a part time job? <br /><br /><br />Another interesting reason term limits were not included was the life expectancy at the time. In the 18th century the average farmer lived to the ripe old age of 35. Our founding fathers never even imagined that a mere 200 years later we would have legislators SERVING for 40 to 50 years!<br /><br /><br />When the Country was formed, legislators were paid $6 a day, and that was only when Congress was in session They were expected to pay all of their own expenses from that $6 a day salary. Contrast that to today, former speaker of the house, Nancy Pelosi received an annual salary of just north of $200K and to top it off, she has no expenses. When you add in their sweet self imposed pensions, free health care for life (their own plan), 40-50 staffers at your beck and call, tax deductible housing, millions of tax payer dollars to fund your office and travel expenses, free first class travel, free postage, exemption from social security payments, inside information to be able to invest much more lucratively than the rest of us uninformed citizens, the ability to place family and friends into high paying jobs, kickbacks and perks, the best seats at the best restaurants, it is easy why folks are attracted to these positions.<br /><br /><br />The old adage that they are there to serve the greater good is, in my opinion, a load of crap. They are there to line their pockets and their family and friends pockets with as much graft, money and favoritism that they can carry. Nothing more.<br /><br /><br />Most scholars would agree, a constitutional amendment would be needed in order to impose term limits on our esteemed members of congress. I think congressman Bob Inglis sums it up best when he says, “asking an incumbent member of congress to vote FOR congressional term limits is a bit like asking a chicken to vote for Colonel Sanders.” In other words, looking to our congressional leadership to solve the problem just aint gonna happen. This movement will have to come from the people themselves.<br /><br /><br />Thomas Jefferson said, “the two enemies of the people are the criminals and the government, so let us tie the second down with the chains of the constitution so the second will not become the first”.<br /><br /> <br />I believe the second has already become the first. Our Imperial Congress of today is made up of lifelong career politicians who have consolidated such an awesome and frightening mass of power that is way beyond the scope of anything the founding fathers could have even imagined in their wildest dreams. Yet today, the hoards of cattle also known as the American electorate will spend more time watching and voting on the latest American Idol than concerning themselves with the backroom dealings and payolas going on as we speak in Washington DC.<br /><br /><br />Robert Byrd 57 years<br />Carl Hayden 56 years<br />John Dingell 55 years<br />Strom Thurmond 47 years<br />Ted Kennedy 46 years<br /><br /><br />The list unfortunately goes on and on and on. This phenomenon is not limited to the federal government. Right here in Maryland, the alleged Free State, we are all so fortunate to have Thomas V. Mike Miller as the president of the Senate. He has been in the Maryland Senate for a mere 36 years. He has had his son appointed to a judgeship; he even has had the newly constructed senate building already named after him. Come on Mike, enough already. He has murmured in the past of retiring, but after contemplating the thought of no longer wielding the influence stick he now swings wildly about, he continues to run.<br /><br /><br />You’ll hear him as well of the many other career politicians that continue to suck from the taxpayer teat say that their reason for filing again is “their work for the people is not yet finished, there is more to be done.” Let me ask you this, in the real world, if you were hired 40 years ago to do a job and you still weren’t done, I am guessing you’d hear only two words and they would be “you’re fired”. Term limits, we need them now.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com5tag:blogger.com,1999:blog-448990137190702992.post-56447604593031254192011-06-22T14:28:00.000-07:002011-06-22T14:31:43.634-07:00Swinetastic BBQ Festival- June 17-18, 2011<a href="http://2.bp.blogspot.com/-lgGgK3sm9Ws/TgJfKL8RT1I/AAAAAAAAAPU/RCGMGqE0M3A/s1600/frederick%2B2011%2B020.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-lgGgK3sm9Ws/TgJfKL8RT1I/AAAAAAAAAPU/RCGMGqE0M3A/s320/frederick%2B2011%2B020.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5621159913520713554" /></a><br />Contest Recap.......<br /> <br /><br />The Frederick County Fairgrounds was the site of the central Maryland Swinetastic BBQ Festival held to benefit the American Cancer Society. This was a first year contest organized by Chris Carter of Carterque Barbeque and Grilling Company located in nearby Mount Airy Maryland. Fifty-three teams signed up to cook this first time event including some of the areas finest pit masters.<br /><br /> <br /><br />Chris and his friendly group of volunteers worked tirelessly to assure the cooks and teams had everything they needed during the two day event. Frequent trash pickups, clean restrooms, and one the scene ice deliveries were just a few of the many items were this event excelled. The continental breakfast put out on Saturday morning complete with still warm gourmet donuts from a nearby Fractured Prune Donut shop were just like icing on the cake.<br /><br /> <br /><br />Live music along with plenty of assorted vendors gave festival attendees more than enough to do both Friday evening as well as most of the day on Saturday. Friday evening was not without its surprises as a cell of heavy rain moved into the fairgrounds area around 5:00 PM dumping enormous amounts of rain accompanied by high wind and a smattering of hail. Mother Nature wasn’t finished yet as she returned around 4:00 AM Saturday morning with a vivid lightning show that was sure to make even the most seasoned storm watcher sit up and take notice.<br /><br /> <br /><br />Saturday morning threatened a bit but the positive vibes of the assembled BBQ teams supplied more than enough mojo to keep the skies dry through turn-ins and for the rest of the day. The teams went on to submit their entries to the judges and then kicked back to await the results while listing to some fine tunes by several local bands.<br /><br /> <br /><br />Friday night’s ancillary seafood category was won by a team named Drilling and Grilling from nearby Glen Rock PA. BBQ Nuts cooking out of Fairfax, Virginia took top honors in the KCBS chicken category on Saturday. Another team from Virginia, Gooney Creek BBQ grabbed the top spot in the rib event. Just Smokin Around from nearby Woodsboro, Maryland took the first place walk in pork. Arlington, Virginias cook team of Patent Pending BBQ were called to the stage to collect first place in brisket. <br /><br /> <br /><br />Grand Champion for this event was PA Midnight Smokers, Paul and Brenda Hess from Willow Street Pennsylvania. Reserve Grand champs were Mike Richter and the Chix, Swine and Bovine team out of Jessup, Maryland. Rounding out the top three overall was Deguello BBQ a second year team calling Springfield, Virginia their home.<br /><br /> <br /><br />Chris says he would like to grow the contest next year. Judging from what appears to be a warm reception from the surrounding community as well as a group of very satisfied BBQ teams, next years event is going to be one you are not going to want to miss.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com1tag:blogger.com,1999:blog-448990137190702992.post-1362986661845020832011-06-19T17:44:00.000-07:002011-06-19T18:21:05.035-07:00My thoughts on local health departments..........and BBQ contests.<br /><br /><br />It seems like every time I look at the calendar it is the 15th of the month. The deadline for some of my monthly scribblings is the 15th and no matter when I have just sent in a submission, the next time I look at the calendar, it is the 14th or 15th. This month was no exception. <br /> <br /><br />Sometimes I sit and stare at an empty screen just waiting for a random thought to pop into my head so I can begin my article or story for the month. Occasionally it is somewhat of a struggle, this month was a bit different. I needed a story, the deadline was fast approaching (of course it was) and I had nothing (of course I didn’t). The upcoming weekend had us cooking a contest, no problem; I would just knock it out my article on Sunday after the cook-off. Just what you feel like doing on the Sunday after a BBQ contest is sitting down at your work station and trying to be creative. Of course that wouldn’t have been so much of a problem if I had already selected my topic, this time, being completely honest, I had not. <br /> <br /><br />While at the contest it hit me, the subject just dropped out of the sky like a huge rock, right onto my alcohol soaked brain. The contest rep was giving us their short informational pep talk during the meat inspection process. <br /> <br /><br /><span style="font-style:italic;">Authors note: The upcoming bit of commentary and banter is by no means directed towards the contest reps or organizers, who by the way did a swell job of organizing and running this first time event. </span><br /> <br /><br />“The County health department, wants to make sure that all teams are building their boxes underneath their canopies or easy-ups, you are required to wear gloves when handling any and all food products”, we were told by the contest rep. “Also, you shouldn’t be surprised if you receive a visit from a County Health Department representative to look over your site.” I had no problem with the overlying theme of the message, to use your head and practice safe food handling, which for the most part, is SOP at a BBQ contest.<br /><br /> <br />The more I thought about his message, the more I realized I had my story right in front of me and didn’t know it. I had heard about more and more Health Departments poking their noses into the world of competition BBQ cooking, inspecting teams, wanting to see thermometers, requiring coolers to be placed on wood blocks up off the ground. I even heard of an instance a while back where some dolt from the HD thought it should be a requirement that all BBQ teams cover the ground of their assigned contest site with a plastic tarp while preparing their submissions for the judges.<br /><br /> <br /><br />In this instance, what if I didn’t have a canopy or an ezy-up? What then? Would the Health Department official ask me to prepare my boxes in the cab of my truck? (I’ll bet after some minion from the HD took one look at the inside of my vehicle they’d be rethinking that request.) But seriously, what if I didn’t bring a pop-up cover? Is this going to be a requirement for the future? <br /><br /> <br /><br />Of course, the supposed reasoning behind all of this madness is they are simply looking out for the general food consuming public right? WRONG!!!!!!!! JUDGES AT A BBQ CONTEST ARE NOT THE GENERAL PUBLIC, THEY ARE NOT PAYING FOR, OR PURCHASING FOOD FROM THE TEAMS. (Sorry for screaming, but this is a topic that really gets me going, so much in fact that my fingers hurt just from punching the keys while typing)<br /><br /> <br /><br />The fact of the matter is teams are actually paying an entry fee, driving long distances, getting very little sleep, spending large amounts of other monies on sauces, rubs, cooking equipment, and really working their butts off to get their products to the judges on time. We aren’t selling anything to anybody; we are spending money to pursue our passion. The judges are volunteers; they do not have to pay to sample our wares, they are there freely and are not being forced to eat our que. <br /><br /> <br />How in the world can any reasonable thinking person in their right mind justify this process? Is this where we are headed? Do we need the Government to protect us from ourselves? What is next, will you have to draw a permit and subject yourself to a complete Health Department inspection just to have a few of your family and friends over for dinner? Don’t laugh, think about it. If I think about it too much it makes my head explode.<br /><br /> <br />A BBQ contest is nothing more than a large scale family picnic. Some of the competitors and judges are friends, some are even family. The organizers have invited them in to eat a little BBQ. At some of the more prestigious and popular events, judges are asked to remain on waiting lists for years an years before being given a chance to judge. <br /><br /> <br />Do we really need to have the Government involved in this process? My answer is a resounding no. With all of the recent talk about local and State governments being strapped for operating capital, does it really make sense to encourage more and expanded inspection processes? I have got news for you out there in BBQ land, this stuff is not going away, it is here to stay and will get nothing but worse. More and more of these local jurisdictions are going to be sticking their long and pointed noses into more and more places where they don’t belong, and of more concern to me, where they "think" they belong.<br /> <br /><br />I am by no means encouraging civil unrest or asking people to cause a scene when the person with the pocket protector meat thermometer shows up at your contest site. I am, however, just suggesting that when presented with this situation you not just roll over and comply. Voice your displeasure with their interference and meddling all in the name of public safety. Ask THEM a million questions, play dumb, make them work for their money while costing them time. If just one team in 50 does this, they will think he is a nut job and probably ask him to leave. But if all 50, I say ALL 50 pit masters do it they will think it is a movement. And you know what? They’ll be absolutely right. (thanks to Arlo Guthrie)<br /><br /> <br />Maybe, if it takes these inspectors 6-8 hours to work their way through a 50 team competition which then causes them to show up late at their favorite Friday night martini bar, they might think twice about picking on a few guys and gals that are doing nothing more than making a little something for their friends and family to nibble on. The next time a Heath Department employee shows up at your site to poke around before a contest, just tell em to THINK SMOKE!george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com1tag:blogger.com,1999:blog-448990137190702992.post-73839863877037417512011-06-07T17:43:00.000-07:002011-06-07T17:44:36.656-07:00Middletown BBQ Cook-off<strong>Middletown, DE<br />5/20-5/21 2011</strong><br /> <br /><br />The Dutch Country Farmers market located smack dab in the center of Middletown Delaware was the site of the second annual Middletown BBQ Cook-off held May 20-21, 2011. If you were a team cooking this event for the first time, as were we, you would have a hard time believing that Mose Zook and his very enthusiastic group of volunteers hadn’t been running cook-offs for the past 10 years.<br /><br /> <br /><br />To say this was a very organized contest would be an understatement. Frequent and reasonably priced ice delivered right to you cooler, clean rest rooms, adequate power, good music, timely trash removal and a down right friendly bunch of folks putting on the event made for a very enjoyable weekend.<br /><br /> <br /><br />The weather looked a bit questionable at times Friday afternoon and evening with a few spotty showers threatening and occasionally moving through, but never enough to dampen anyone’s spirits or even their fires. Later in the evening on Friday the clouds left and made for a beautiful moonlit night watching the smoke from the 47 teams present rise and dissipate above the contest grounds.<br /><br /> <br /><br />Saturday morning began what was to be one of those Chamber of Commerce type days which is exactly what Mose and the gang had probably ordered up. Seasonal temperatures, sunshine and a light breeze made everything alright in this little corner of the First State.<br /><br /> <br /><br />A recent and unexpected cancellation of the August contest slated for Dover Downs, the only other State Championship contest in Delaware, gave this contest a bit more excitement knowing the winner of this event was almost sure to be a qualifier in some of the late season Championship events.<br /><br /> <br /><br />Pigheaded BBQ, a team based right in Middletown DE was the winner in the chicken category. The first place rib trophy was awarded to Black Cat BBQ. Gypsy & the Biker took top honors in pork, while Wilbur’s revenge walked for first place brisket. Black Cat BBQ from Severna Park MD was called to the stage for the Grand Championship walk, making them consecutive winners of this event which they also GC’ed in last year. Contest reserve Grand Champ was Washington DC based Pork Barrel BBQ. <br /><br /> <br /><br />If you are looking for a well run contest held on the scenic Delmarva peninsula you need to put this one on your list for next year. The Farmers Market is open the entire weekend and you haven’t lived until you have had a moon pie and a homemade vanilla ice-cream milkshake just after turn-ins, talk about a sugar rush!george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-87775994642913052702011-06-06T17:26:00.000-07:002011-06-06T17:27:27.708-07:00A good question.......................What happens when it rains at a contest?<br /><br /> <br /><br />The very short answer here is, you get wet. What I mean is, as B. T. Barnum was alleged to have said, “the show must go on!”. If you have been around competition BBQ cooking for any time at all, you will quickly become aware that weather, and its changing nature, WILL come into play at some time in your contests cooking life.<br /><br /> <br />The first and most important way to deal with the weather is to be prepared. Watch the weather forecast prior to the event, not that weatherpersons are all that accurate, (sorry to offend weather-type personnel, but it is the only job I know where you can be wrong most of the time and never have to offer an explanation and still get to keep your job). I suggest investing in one of those portable weather band radios with the alarm feature, especially when you have humid summer skies and the chance of thunderstorms. Many times severe weather is preceded by warnings broadcast on weather frequencies, this is good information to have. <br /><br /> <br />If the man calls for high winds, make sure you have everything tied down and secure. If the rain is expected to arrive overnight, be sure you have everything away and under cover before you decide to bunk down for the night. Nothing is worse than being awakened by a fast moving down pour and remembering your truck windows are open and you have left your $100 instant read thermometer out on a table to get wet. Use your head and prepare.<br /> <br /><br />Weather consideration should also come into play when setting up your cook site. Be sure you don’t have extension cords lying in areas that may collect water. Also, depending on the amount of rain in the forecast, you might want to avoid low lying areas when selecting your site, if you are given a choice, think ahead and choose wisely. <br /><br /> <br />Set your canopies and cookers in an area that offers protection from the elements if you can. Knowing which way the wind will blow is very valuable information when it comes to site selection and set up. This is particularly true if you have a cooker that is affected by weather. High winds and cool temperatures can play havoc with your cooking temps so it is best to set up as efficiently as possible. You might consider a blanket or cover for your cooker, just be sure to use a product that is made for such use and not a blanket off your bed that has a chance to burst into flames after 3 hours on top of your unit.<br /><br /> <br />Be sure you have proper clothing, including footwear. If heavy rains are predicted, be sure to pack raingear, boots, and dry socks. It is also a good idea to bring along a few extra changes of clothes in the unlikely event the cloths you are wearing get wet. Of course anyone that knows me and my well know relationship with the ever-present Mr. Murphy of Murphy’s Law fame, if things can get wet, they will get wet, and this INCLUDES socks.<br /> <br /><br />Rain, wind, sun, hail, even snow, the contest will go on. The guy that is the best prepared to handle what ever Mom Nature tosses out, is the team that will do the best. Be prepared, use your head and plan ahead. It goes without saying you will never be able to control the weather, but you can make a few adjustments and preliminary moves to try and reduce the control the weather has on your and your contest cooking experience. The most important tip, is to always be safe.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com0tag:blogger.com,1999:blog-448990137190702992.post-63018934875839150512011-06-06T17:22:00.000-07:002011-06-06T17:23:46.484-07:00The Sounds of QueWhat is that I hear?<br /><br /><br /><br />The sounds of a BBQ contest can range from quiet to very noisy. Much of the sound is dependent upon which part of the day it is. I almost think at times, if I were blindfolded or were listening to the recorded sounds from a contest, I could tell you what time it was just by listening to the sound being created.<br /><br /> <br /><br />Friday morning the begins somewhat quietly, a few teams may have arrived on site the day before but for the most part, the contest grounds are empty with the exception of the contest staff. Teams begin arriving just after daybreak and are directed to their areas by volunteers many times using golf carts and verbal direction. You’ll hear sounds of teams setting up camp, metal poles clanking together, stakes being driven, cookers being unloaded, set into place, some even lit.<br /><br /> <br /><br />The astute observer will begin to notice a few pleasant smells being generated as early arrivals toss on assorted items to be served for lunch or perhaps involved in the ancillary contests set for Friday night. Conversations overheard will be greetings and other pleasantries as folks see their old friends and meet new acquaintances, introductions are made to neighbors, much laughter will be heard. Contest reps move about inspecting meats and providing information as to ice deliveries, cooks meeting times and any other pertinent information that will be needed by the arriving pit masters.<br /><br /> <br /><br />As the day progresses spectators arrive and begin to walk about asking questions and making observations. Maybe the event is in conjunction with a carnival, rides are tested and begin to operate, and perhaps a band begins to play offering attendees some evening entertainment. The evening wears on and things build to a pitch around 8:00 or 9:00 PM when things begin to settle and the cooking part of the contest begins in earnest. <br /><br /> <br /><br /><br />Weed burners can be heard lighting off fires around the grounds, the band has packed up for the night and the only music that can be heard are the assorted tunes drifting out from the individual cook sites. Even this entertainment begins to wane as the appointed quiet hour draws near team member drift about, most of the public has departed for the evening, laughter a good times sounds waft form several sites that seem to have become gathering spots for some of the cooks as they swap lies and attempt to steal a few secrets. <br /><br /> <br /><br />Listen closely and you can hear the contest drifting off to sleep, muted conversation and the occasional crackling fire rule the sound waves for most of the overnight, that is if you are lucky and aren’t next to a bunch of loud and obnoxious drunks, in which case, I recommend a set of earplugs.<br /><br /> <br /><br />Morning comes very early at a BBQ contest. The day begins for power cookers around 3:00 to 4:00 AM, occasionally, the sound of a weed burner will be heard bringing cold and silent cookers to life. As day breaks, smoke rolls in earnest as the giant awakens. Banging doors from nearby spot-a-pots and tearing sheets of aluminum foil signal that morning has broken.<br /><br /><br />As morning progresses, some familiar sounds and smells of breakfast being cooked in some sites rules the airwaves. Teams huddle together for strategy sessions and make preparations for impending turn-ins. More foil is torn, cooker doors can be heard being slammed, orders are shouted, the occasional cuss word can even be heard. The cacophony builds to a crescendo around 1:30 PM when the last box is submitted. If you listen closely, you’ll hear the definite sound of a sigh of relieve coming from are the cooks and team members. The noise softens for a bit as folks busy themselves with beginning clean up, wetting their whistles, and running to the can.<br /><br /><br />It is now when the fun begins, cooks, in anticipation of the results begin laying down the excuses. “My chicken was dry, the pork was over cooked, my brisket OK, but my ribs, the best we have ever cooked.” You will here this over and over around the site as pit masters are asked, “how was your food?” This conversation is soon drowned out by the sounds of teardown. Trucks being loaded, trailers hitched, the shuffling to awards.<br /><br /> <br /><br />The awards ceremony brings more announcements, maybe even a band, eventually the sounds that everyone has come to hear yet only a few will get to experience, the contest calls accompanied by applause. If you are lucky, you’ll hear your team called and take the walk. If nothing else, you will hear it called when they hand out the score sheets, although, that doesn’t really count now does it?<br /><br /><br />Congratulations, back slaps and high fives are mixed with folks saying goodbye, trucks starting and the grounds beginning to empty. All except that one guy over in the corner, sitting on an empty 5 gallon bucket turned upside down. He is staring blankly at a few pieces of stapled white paper, a score sheet perhaps. As you drift past the fellow you can almost feel his pain, maybe you have walked a mile or so in his shoes at some time in the past. You avoid eye contact, much like a beggar on the street as you hustle by, anxious to get into your vehicle and away from the man on the bucket. As you passed, you heard him muttering to no one in particular, “ ……….what happened?.........how can it be?.....”. As you sit in your truck, you take a quick glace at the overall score sheet and there is the man on the bucket, securely in DAL, you almost want to get out and pat him on the back, tell him everything will be alright. But you do not, some things are better left unsaid.<br /><br /><br />As you depart the contest grounds, your home for the past 36 hours, you realize that it is only a mere stroke of a pencil that separates you and the man on the bucket. It could be you or anyone else that his signed up. In fact, it has to be someone, someone must be last, it is inevitable. It is the way of the world. If only……………….HONKKKKK!!!!!!!!.... Suddenly, you are jarred back to reality, as the last sound you’ll hear at this contest is the loud horn blaring from the vehicle behind you as the driver pleads with you to get the heck out of the way and quit daydreaming! Travel safe.george- watg?http://www.blogger.com/profile/10918911131959886130noreply@blogger.com1