tag:blogger.com,1999:blog-55613234148865296382024-03-12T20:28:39.057-05:00THE BARON'S BARBECUEChef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-5561323414886529638.post-43249011177885314352013-01-29T12:22:00.000-06:002013-01-29T12:35:14.897-06:00A Future World BBQ Champion<div style="text-align: center;">
Someone is getting a jump start on the competition! :) </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2qqx7DoGyjU/UQgS5lRXN1I/AAAAAAAAA4A/qKpWO-1ciU4/s1600/bbq+baby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2qqx7DoGyjU/UQgS5lRXN1I/AAAAAAAAA4A/qKpWO-1ciU4/s400/bbq+baby.jpg" width="400" /></a></div>
Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com1tag:blogger.com,1999:blog-5561323414886529638.post-1364023157207035432012-11-07T18:37:00.001-06:002012-11-07T18:39:04.091-06:00Look at who I ran into at the Jack....<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qZTYP3vXqGc/UJr-uWcBnCI/AAAAAAAAA3E/swvmENaCWuc/s1600/paul+and+dave.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-qZTYP3vXqGc/UJr-uWcBnCI/AAAAAAAAA3E/swvmENaCWuc/s400/paul+and+dave.jpg" width="400" /></a></div>
<br />Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-20820001716266391172012-07-10T15:23:00.001-05:002012-07-10T15:23:51.552-05:00Impress your Guests with SlidersOn Jul.10.12 , In <a href="http://www.blogger.com/goog_640828097" rel="category tag" title="View all posts in Information">Information</a>, <a href="http://www.blogger.com/goog_640828097" rel="category tag" title="View all posts in Recipe">Recipe</a> , by Paul Kirk<br />
<br />
There is undeniable pleasure in a plain beef burger — juicy, tender, and well-browned over a <a href="http://www.sears.com/kenmore-3-burner-patio-grill/p-07116145000P?prdNo=9&blockNo=9&blockType=G9" rel="nofollow" target="_blank">backyard grill</a> — but there’s even more enjoyment and flavor in a jazzed-up one. Try using new spices or different meats like lamb, duck, bison, chicken, or crab. You can even grind it at home using a grinder if you have one, or mince it in a food processor and continue by adding seasonings aggressively. Try the recipes below and you’ll be on your way to a summer full of great “small burgers” which are, in essence, sausages in burger form.<br />
<br />
<a href="http://www.grillingishappiness.com/wp-content/uploads/2012/07/sliders_3.jpg"><img alt="" class="alignright size-full wp-image-2202" height="198" src="http://www.grillingishappiness.com/wp-content/uploads/2012/07/sliders_3.jpg" title="sliders_3" width="317" /></a><br />
<br />
I entered a recipe for Australian ground lamb sliders in a contest last year and one of the individuals that did the follow up on the recipes asked me why I used sliders and not regular burgers. It was an easy answer: slider burgers, served on potato buns or dinner rolls, are a fun alternative to traditional-size hamburgers and that’s what backyard grilling is all about. You can impress your family and friends with some good food that is a little different than the main stream meal. If you’re a good burger griller, this is a no-brainer. It’s not really any more work and they cook faster. It also solves the problem when your Aunt Cora says that a large burger is too much for her to eat.<br />
<br />
To really have a great outing that will impress your guests, grill up a variety of sliders. Some of my favorite sliders are not your everyday beef burger or sandwich, and you don’t have to use burger-shaped patties at all—they can be just small sandwiches.<br />
<br />
Here are a few of my favorite slider recipes using bison, chicken, duck, lamb, and my favorite: crab.<br />
<h3>
Mini Bison Steak Burgers with Crispy Shallots</h3>
<strong>Crispy Shallots</strong><br />
<ul>
<li>2 cups all-purpose flour</li>
<li>1 teaspoon sea salt</li>
<li>1 teaspoon freshly ground black pepper</li>
<li>1 cup shallots, thinly sliced</li>
<li>2 cups milk</li>
</ul>
<strong>Burgers</strong><br />
<ul>
<li>1 1/2 pounds ground bison patties (80/20), 2 ounces each</li>
</ul>
<strong>Toppings</strong><br />
<ul>
<li>Salt and pepper to taste</li>
<li>12 slices Camembert cheese, cut into 1/4-inch slices</li>
<li>4 ounces crumbled Gorgonzola cheese</li>
<li>12 mini potato buns (2-1/2 inch), split</li>
<li>3 ounces unsalted butter, melted</li>
<li>1 to 2 ounces arugula leaves</li>
<li>24 slices canned pear slices in light syrup, drained</li>
<li>4 ounces Steak Sauce of your choice</li>
</ul>
Soak the sliced shallots in milk for at least 1 hour or overnight in the refrigerator. Mix flour, salt and pepper in medium bowl. Drain the shallots, shaking off any excess milk, add shallots; toss to coat. Deep fry in 350º degrees F oil for 1 minute or until golden brown; drain.<br />
<br />Season bison patties with salt and pepper.<br />
<br />For each serving: Grill patties on medium-high heat 5 minutes on each side or to medium (160º degrees F), or desired doneness.<br />
<br />
Top each burger with 1 Camembert slice and 1/4 ounce Gorgonzola; cook 1 or 2 minutes or until cheeses are softened.<br />
<br />
Meanwhile, brush cut sides of 3 buns evenly with butter; toast lightly on griddle.<br />
Top bottom half of each bun with 3 to 4 arugula leaves, about 1 ounce pears, 1 burger, 1 tablespoon shallots and 1-1/2 teaspoons steak sauce. Cover with tops of buns.<br />Makes 12 sliders.<br />
<br />
<img alt="" class="alignnone size-full wp-image-2206" height="387" src="http://www.grillingishappiness.com/wp-content/uploads/2012/07/sliders_21.jpg" title="sliders_2" width="599" /><br />
<h3>
Grilled Herbed Mini Chicken Burgers</h3>
<ul>
<li>1 pound ground chicken, preferably boneless, skinless thighs</li>
<li>1 small carrot, grated</li>
<li>2 green onions, minced</li>
<li>2 cloves garlic, pressed</li>
<li>1 teaspoon dried parsley</li>
<li>1 teaspoon dried basil</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>Small hamburger buns or potato rolls</li>
</ul>
Preheat grill for medium heat.<br />
Combine ground chicken, green onions, carrots, garlic, herbs, salt and pepper together in a large mixing bowl. Shape mixture into 6 to 8 patties and place on wax paper.<br />
<br />
Mixture will be soft. Place patties on lightly oiled grill rack and allow to cook for 12 to 15 minutes, turning once. When juices run clear, remove from heat and place on burger buns with favorite condiments.<br />
<br />Grilling Chicken: The grill gives chicken a great flavor that you just can’t get any other way. The secret is to keep the natural fats from the chicken from causing flare-ups and to get the chicken cooked to perfection without drying it out. You can do this with a good marinade and a watchful eye.<br />
Makes 6 to 8 mini burgers<br />
<h3>
Crab-meat Sliders</h3>
<ul>
<li>1/2 pound Dungeness crabs, shelled & cooked</li>
<li>2 large eggs</li>
<li>1/4 cup canola oil</li>
<li>1/2 cup panko breadcrumbs</li>
<li>Juice of 1 lemon</li>
<li>1 tablespoon spicy brown mustard</li>
<li>Pinch of allspice</li>
<li>Pinch of paprika</li>
<li>Pinch of chili powder</li>
<li>2 tablespoons minced shallots</li>
<li>1 tablespoon minced parsley leaves</li>
<li>Non-stick cooking spray</li>
</ul>
Whisk the eggs in a bowl. Add all the other ingredients to the bowl except the crab meat, then stir. Once combined, use kitchen gloves to add the crab meat to the bowl; then mix by hand. Shape into small patties, then refrigerate for 20 minutes.<br />
<br />
Cook the patties: Heat the oil in a pan over high heat. Cook each slider for 2-3 minutes on each side.<br />
Serve: Place sliders on small chipotle rolls. Add tomato, red onions, romaine lettuce, and honey Dijon dressing.<br />
<h3>
Herbed Lamb Sliders with Spicy Eggplant and Basil-Mint Aioli</h3>
<ul>
<li>1 1/2 pounds ground Australian Leg of Lamb</li>
<li>1/4 cup minced shallots</li>
<li>1 tablespoon dried parsley leaves</li>
<li>1 1/2 teaspoons ground rosemary</li>
<li>1 teaspoon sea salt</li>
<li>1 teaspoon fresh ground black pepper</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>Basil-Mint Aioli (recipe follows)</li>
<li>12 soft dinner rolls, dollar buns or potato rolls, split</li>
<li>12 slices spicy eggplant (recipe follows)</li>
<li>1/2 pound white cheddar cheese, shredded</li>
<li>3 plum tomatoes, sliced (optional)</li>
</ul>
Preheat the broiler, grill or skillet to medium hot.<br />
In a bowl, combine the ground lamb, rosemary, shallot, salt and pepper and oil and blend well; form into 12 patties.<br />
<br />
Grill, broil or fry 2 to 3 minutes, turn and cook another 1 1/2 to 2 minutes for medium rare.<br />
Meanwhile, spread the bottom of the roll with aioli, prepared eggplant slice, tomato and top with lamb burger, cheese, and top with bun and serve with fries or rings.<br />
<br />
In a large skillet, heat 2 tablespoons olive oil over medium-high heat; add 6 patties and cook for 2 minutes, then flip and cook for 1 1/2 minutes more for medium-rare. Repeat with the remaining olive oil and patties.<br />
<br />
Spread some mustard on the roll bottoms and arrange on a broiler pan; place a patty on each and top with the cheese. Melt the cheese under the broiler, about 30 seconds. Cover with the tomato slices and roll tops.<br />
Makes 12 sliders.<br />
<br />
<strong>Basil-Mint Aioli</strong><br />
<ul>
<li>3 large egg yolks</li>
<li>6 large cloves garlic, pressed</li>
<li>6 basil leaves, chopped</li>
<li>6 sprigs of mint leaves, chopped</li>
<li>1 tablespoon fresh lemon Juice</li>
<li>1/3 teaspoon sea salt</li>
<li>1 cup olive oil</li>
<li>3 tablespoons boiling water</li>
<li>Dash cayenne</li>
<li>Dash Worcestershire sauce</li>
<li>1/4 teaspoon fine grind black pepper</li>
</ul>
Mix yolks, garlic, basil, mint, lemon juice, salt and pepper in a food processor. Blend for 3 minutes. Dribble oil in until it begins to thicken and incorporate; add the rest of the oil. Add in seasonings to taste. Finish with boiling water and refrigerate immediately.<br />
Makes about 1 1/2 cups.<br />
<h3>
Roast Duck Sliders</h3>
<ul><ul>
<li>1-4 to 5 pound duck, fresh (or thawed if frozen), or duck breast</li>
<li>1/2 yellow onion, peeled & halved</li>
<li>3 large cloves garlic, peeled</li>
<li>1/2 orange, washed & halved</li>
<li>Some fresh sprigs of thyme, rosemary and sage</li>
<li>Extra Virgin Olive Oil</li>
<li>Sea salt and fresh cracked black peppercorns</li>
<li>6 slider buns</li>
<li>A bunch of fresh arugula</li>
<li>Chutney</li>
</ul>
Preheat your oven to 300º F and get out a roasting or baking pan and a rack that fits inside it to keep the duck off the bottom of the pan and out of its own fat.<br />
<br />
Rinse the little guy off and make sure you take out any innards. Then pat dry with paper towels.<br />
<br />
Lightly oil the outside of the bird with some olive oil. Salt and pepper both the inside as well as the outside of the duck generously. Stuff with the onion, garlic, herbs, and orange and tie the legs together (it’s called Trussing).<br />
<br />
If you’re using duck breast, cut a checkerboard pattern in the skin side just down to the meat, not into it. Oil both sides and season with salt and pepper. Grill skin side down over hot coals for 5 to 7 minutes turn and cook another 4 to 5 minutes to medium rare or to your desired doneness.<br />
<br />
When the duck is cooked and you pull him out of the oven to sit, you can prepare your slider buns:<br />
<br />
Toast the buns, on your BBQ grill, but if you don’t have one, you can broil them in the oven. For BBQ: Set the heat to medium and gently baste the insides of the buns with a little olive oil and place face down on the grill. Close the lid, but watch them! They burn quickly. Once toasted, remove to cool. If broiling, do the same; only lay them face up so the heat hits the insides of the buns.<br />
<br />
Assemble the sliders, lay some arugula down, a decent amount of duck, and top with the chutney.<br />
Makes 6 sliders.<br />
<br />
An easy way to form sliders is to use an ice-cream scoop or just divide the ground meat into 2 ounce portions or meatballs, and place them on a piece of plastic wrap or wax paper. Cover the meatballs with another sheet of plastic wrap, and using a lid off of a large spice jar or pint jar, top and push down to form your sliders. If, after formed, they are too tall or small, wet your hands and press them out to the size you desire.<br />
<br />
Grill over medium hot heat on a well-oiled grill so the sliders don’t stick. Grill to desired doneness and serve with the toppings you desire.<br />
<br />
To see the original article click on the link: <a href="http://www.grillingishappiness.com/information/impress-with-sliders/">http://www.grillingishappiness.com/information/impress-with-sliders/</a></ul>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-63525466561326947022012-06-26T14:09:00.005-05:002012-07-01T22:37:26.455-05:00RECIPE BLITZ<div class="separator" style="clear: both; text-align: center;">
<a href="http://static.flickr.com/69/164814746_ef9aa6b50d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://static.flickr.com/69/164814746_ef9aa6b50d.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Some people insist on a lot of fancy equipment to make great barbecue, but they’re wrong. I should know: Since I entered my first barbecue contest in 1981, I have won more awards than I can count (maybe more than 625 of them), and when I compete, I use a <a href="http://langbbqsmokers.com/lang84/lang84_deluxe_char.html" target="_blank">$6,000.00 custom-designed cooker</a>. But to make competition-worthy barbecue at home, you need only a basic kettle grill, a chimney starter and a cooking thermometer.<br />
<br />
When I started competing, I didn’t want to share my secrets. At 2 a.m., I’d be at my pit with a penlight in my mouth to hide my work. But other competitors would wake up to watch. Now I conduct master classes, and I don’t win as many contests because my students beat me. I continue to compete because I love great barbecue: slow-cooked, tender, moist and packed with intense flavors. One student, Andrew Fischel, convinced me to help him open <a href="http://www.foodandwine.com/restaurants/rub">RUB</a> (Righteous Urban Barbecue) in New York City in 2005. We’re not the only ones who love great barbecue.<br />
<br />
Whether you’re a pro or a beginner, the technique is the same: low and slow. Compared to grilling, which means cooking quickly over high heat (400° to 450°), barbecuing takes four times as long and almost half the heat (anything below 250°).<br />
<br />
Choose your fuel wisely. If you are new to barbecuing, use plain charcoal briquettes, because they burn more consistently and evenly than hardwood lump charcoal, which comes in many different sizes. I start the fire with 50 briquettes—and I am so fussy as to actually count them. Light them in the chimney starter, not with kerosene, or else your meat will taste only of fuel.<br />
The cardinal rule of barbecue: Don’t peek into the cooker unless you have to. Open the lid only to turn the meat, baste it or add more fuel.<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-size: 16pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;"><strong>Grandma Kirk's Baked Beans<o:p></o:p></strong></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 pounds
dried navy beans, soaked overnight in cold water and drained<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 onion,
coarsely chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 garlic
clove, minced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3/4 cup
light molasses or sorghum syrup<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3/4 cup
light brown sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1
tablespoon soy sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 1/2
teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon
Worcestershire sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon dry mustard<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 pound
slab bacon in one piece<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Burnt Ends
<o:p></o:p></span></div>
<a href="http://www.foodandwine.com/images/sys/fw200706_brisket.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Barbecued Brisket and Burnt Ends" border="0" id="featured_image" itemprop="image" src="http://www.foodandwine.com/images/sys/fw200706_brisket.jpg" /></a><span style="font-family: Calibri;">Put the beans in a large enameled cast-iron casserole and
add enough water to cover by 1/2 inch. Bring to a simmer and cook until the
skins on the beans curl up when you blow on them, about 30 minutes.</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat the oven to 300°. Stir the onion, garlic, molasses,
brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then
nestle in the bacon. Cover and bake for 3 hours, until the beans are tender,
stirring occasionally and adding water as needed to cover the beans by 1/2
inch.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Stir in the Burnt Ends (if using), then bake the beans
uncovered about 1 1/2 hours longer, until richly browned on top. Remove the
bacon piece, chop into cubes and return to the beans before serving.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">The baked beans can be refrigerated
for up to 3 days.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<span style="font-size: 18pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;"><strong>Barbecued
Brisket and Burnt Ends<o:p></o:p></strong></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><b><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Mop<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 cups
beef broth or low-sodium consommé<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
cider vinegar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
Worcestershire sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">4 garlic
cloves, smashed<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4 cup
grated onion<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 bay leaf<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon
kosher salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon
freshly ground pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Slather<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4 cup
Dijon mustard<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons pickle juice (from a jar of dill pickles)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1
tablespoon dark brown sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2
tablespoon Worcestershire sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3/4
teaspoon hot sauce<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 14pt; mso-bidi-font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Rub<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons granulated sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons light brown sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons smoked sweet paprika<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons garlic salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 1/2
teaspoons onion salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 1/2
teaspoons pure chile powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoons
freshly ground pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon
celery seeds<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2
teaspoon ground cumin<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon cayenne pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon dried thyme<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/8
teaspoon dried oregano<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">One
9-pound whole packer beef brisket, fat trimmed to 1/4 inch<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://kevinsbbqjoints.com/blog/wp-content/uploads/2011/07/rub1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://kevinsbbqjoints.com/blog/wp-content/uploads/2011/07/rub1.jpg" width="320" /></a></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif";">Light
50 charcoal briquettes using a chimney. Run the wand of a thermometer through a
cork and use the cork to plug one of the air vents in the grill lid. Leave the
remaining lid vents open and adjust the lower vents as needed (if the fire gets
too hot, close the vents; too cold, open them).<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Combine the ingredients in a small
saucepan and bring to a boil. Simmer over low heat for 10 minutes. Strain, cool
and transfer to a spray bottle.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Mix the slather ingredients in a
bowl. In another bowl, combine the rub ingredients.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Put the brisket on a large rimmed
baking sheet and coat it with the slather. Sprinkle the rub all over the
brisket.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">When the coals are hot, push them to
one side of the grill and set a drip pan half-filled with water on the other
side. Using tongs, transfer 4 of the hot coals to the chimney to light an
additional 25 briquettes. Set the brisket on the grill grate over the drip pan,
fat side up, with the widest end facing the coals. Cover and cook for about 5
hours, maintaining a steady temperature inside the grill of 250° to 275° (add
more lit coals, 25 at a time, every hour or so, as needed). Spray the brisket
with the mop every hour.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">After 5 hours, carefully flip the
brisket and rotate it 180° so the opposite end is now facing the coals. Cover,
then cook for 2 hours, spraying every hour with the mop and adding more hot
coals to the grill as necessary.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Flip the brisket and rotate it 90°.
Spray with the mop again, cover and cook for 1 1/2 hours. Flip the brisket a
final time and rotate it 180°. Spray with the mop, cover and cook for about 1
hour longer, or until an instant-read thermometer inserted into the thickest
part registers 185°.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">To make the Burnt Ends, transfer the
brisket to a carving board and cut off the point, slicing through the layer of
fat that separates it from the brisket. Return the point to the grill. Spray it
with the mop, cover and cook for 1 hour, or until the meat is almost black on
the outside. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Transfer the point to the carving
board and let rest for 15 minutes. Slice into cubes and serve, or save for
making. Thinly slice the brisket against the grain. Serve with Kansas
City-Style Barbecue Sauce on the side.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: 16pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;"><strong>Kansas
City-Style Barbecue Sauce<o:p></o:p></strong></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3 cups
ketchup<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2/3 cup
dark brown sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
water<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
white wine vinegar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup
tomato paste<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons yellow mustard<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2
tablespoons pure chile powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1
tablespoon freshly ground pepper<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon
salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon
granulated onion powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon
granulated garlic powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 0.25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2
teaspoon ground ginger<o:p></o:p></span></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">In a medium saucepan, combine all of
the ingredients and bring to a boil over moderate heat. Reduce the heat to low
and simmer the sauce for 30 minutes, stirring often to prevent scorching.<o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://blog.loveyourraisins.com/wp-content/uploads/2011/05/BBQ-Sauce-300x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://blog.loveyourraisins.com/wp-content/uploads/2011/05/BBQ-Sauce-300x300.jpg" /></a></div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com2tag:blogger.com,1999:blog-5561323414886529638.post-86945612226059543072012-05-07T22:40:00.000-05:002012-06-15T12:08:21.317-05:00Winners of the 2012 UMB "Smoking in the Vault" BBQ Contest<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="300" src="http://4.bp.blogspot.com/-LXBteexVGg0/T6iDr7drJRI/AAAAAAAAA0I/uOVfeVwElE0/s400/DSCF5742.JPG" width="400" /></div>
<br />
This past weekend <strong>UMB Bank</strong> hosted its' 7th annual<strong> "Smokin in the Vault"</strong> bbq contest, held on the grounds of the <strong>Kemper Arena</strong>, home of the prestigious <strong>American Royal </strong>bbq<strong> </strong>contest. This contest brought in 29 competitors from<strong> Arizona, Colorado, Illinois, Kansas, Missouri, Nebraska, and Oklahoma</strong>, all bank employees and many that compete in sanctioned <strong>KCBS</strong> contests on a regular basis.<br />
<br />
Each cook on our team was invited by <strong>Monty Spradling</strong> to take part and compete as <strong>"VooDoo BBQ".</strong> The team members were comprised of <strong>Billy Rodgers of "Big Billy's BBQ", Jay "Snail" Vantuyl of "<wbr></wbr>Snail Slow Smokin" bbq team, Monty Spradling and myself. </strong>We cooked on a brand new <strong><a href="http://langbbqsmokers.com/" target="_blank">Lang 84 with a Char-Grill</a></strong> and built in warming box. The Lang was up for the challenge of providing championship bbq by maintaining long burn times, even temperatures, clean blue smoke, and enough capacity to feed a small army.<br />
<br />
Our evening began with Billy Rodgers grilling 20lbs of chicken for the general public to raise money for a charity fund raiser. I was so impressed by the flavor of the grilled chicken that I made the decision to have Billy grill our competition chicken for turn in the next day. <br />
<br />
Each team member cooked a specific meat/category to be turned in for judging. Our briskets, pork and chicken were smoked and grilled on the Lang 84 and Char-Grill. The ribs were cooked on one of Snails custom built upright barrel smokers. <br />
<br />
To say the least, we were like a well oiled machine on the day of turn in's and the judges agreed with me. Our chicken came in third place, our ribs came in fourth place, our pork came in sixth place and our brisket came in first place (Thanks Billy), with us becoming <strong>Grand Champions and winning the contest!</strong><br />
<br />
What a great weekend to cook with great friends on an excellent cooker for a worthwhile charity! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ehGFBBr0wQA/T6iR0X87R2I/AAAAAAAAA0U/167nfUNkd8w/s1600/DSCF5730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ehGFBBr0wQA/T6iR0X87R2I/AAAAAAAAA0U/167nfUNkd8w/s400/DSCF5730.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<strong>Our third place chicken</strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-orLYmVlTE7o/T6iR8ZwT8KI/AAAAAAAAA0c/dZf2cqU85pw/s1600/DSCF5733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-orLYmVlTE7o/T6iR8ZwT8KI/AAAAAAAAA0c/dZf2cqU85pw/s400/DSCF5733.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<strong>Our fourth place ribs</strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UsBAF0RT2XU/T6iSGQuH4LI/AAAAAAAAA0k/eAwOwGdPJ10/s1600/DSCF5734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-UsBAF0RT2XU/T6iSGQuH4LI/AAAAAAAAA0k/eAwOwGdPJ10/s400/DSCF5734.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<strong>Our sixth place pork</strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ye2ZFfrrY8c/T6iSNK0-m8I/AAAAAAAAA0s/Cs3w9ZElv4c/s1600/DSCF5736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ye2ZFfrrY8c/T6iSNK0-m8I/AAAAAAAAA0s/Cs3w9ZElv4c/s400/DSCF5736.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<strong>Our first place brisket</strong></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TJvQLNOEIlk/T6iSTiPdoeI/AAAAAAAAA00/kQN7Qy_yJdI/s1600/DSCF5740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TJvQLNOEIlk/T6iSTiPdoeI/AAAAAAAAA00/kQN7Qy_yJdI/s400/DSCF5740.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<strong>VooDoo BBQ (from left to right) Monty Spadling, Paul Kirk, Billy Rodgers and Jay "Snail" Vantuyl</strong></div>
<br />Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-24761181149566717022012-03-31T21:57:00.000-05:002012-03-31T21:57:40.837-05:00Lang Smokers<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/CNd9Bkfa7lQ?feature=player_embedded' frameborder='0'></iframe></div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com1tag:blogger.com,1999:blog-5561323414886529638.post-51030303290915339032012-03-18T22:27:00.001-05:002012-03-18T22:29:36.916-05:00Tofu isn’t taboo<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KgMsdpgQcjI/T2anFaCNeWI/AAAAAAAAAv8/ki3uGvaCzGU/s1600/pk+veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-KgMsdpgQcjI/T2anFaCNeWI/AAAAAAAAAv8/ki3uGvaCzGU/s320/pk+veg.jpg" width="320" /></a></div><div style="text-align: center;"></div><span id="byLine"></span><br />
By MARY G. PEPITONE<br />
<span id="creditline">Special to The Star</span><br />
Photo by TAMMY LJUNGBLAD<br />
<br />
<div id="storyBody">Kansas City’s own Baron of BBQ, chef <span class="bold">Paul Kirk</span>, doesn’t always ask, “Where’s the beef?”<br />
A charter member of the <span class="bold">Kansas City Barbeque Society </span>more than 25 years ago, Kirk has won more than 475 cooking and barbecuing awards and has written numerous cookbooks. Sure his latest collaborative cookbook (see previous page) is all about ribs, but that doesn’t mean tofu or veggies are taboo. <br />
<br />
In fact, at an international barbecue competition in Ireland more than two decades ago, Kirk took the grand champion prize in the newly founded vegetarian category. His entry included an onion blossom, grilled eggplant with garlic and grilled Irish spuds.<br />
<br />
“I like grilled vegetables, and interest in how to prepare them has certainly grown since the start of KCBS,” he says. “At a recent event, I was barbecuing and we tried to keep back grilled vegetables for the vegetarians in the crowd, because everyone was going for them.”<br />
One of Kirk’s coming projects is a cookbook he’s writing about what grand champions grill for their families in their own backyards. “You never know,” he says, “There could be a vegetarian recipe or two in the book.”<br />
<br />
Keep up with Kirk at <a href="http://baron-of-bbq.com/" target="_blank">baron-of-bbq.com</a>.<br />
<br />
<span class="howto_head">Tofu and Grilled Vegetable Stackers With Rainbow Tomato Relish</span><br />
<br />
<span class="howto_volume">Makes 6 open-faced sandwiches</span><br />
<br />
<span class="howto_components">Rainbow Tomato Relish:</span><br />
2 pounds (about 12) Roma tomatoes, halved lengthwise, core and seeds removed<br />
1/2 cup extra-virgin olive oil, divided<br />
1 teaspoon salt, divided<br />
1/2 teaspoon pepper, divided<br />
1 red bell pepper<br />
1 orange bell pepper<br />
1 yellow bell pepper<br />
2 large cloves garlic, pressed<br />
2 tablespoons finely minced basil leaves<br />
2 tablespoons finely minced chives<br />
<br />
Tofu Stackers:<br />
Juice of 2 lemons<br />
1 teaspoon crushed red pepper flakes<br />
1 teaspoon cracked black pepper<br />
1 teaspoon coarse kosher or sea salt<br />
Zest of 1 lemon<br />
6 garlic cloves, minced<br />
1/2 cup coarsely chopped fresh basil<br />
2 tablespoons minced fresh parsley<br />
2 tablespoons minced fresh cilantro<br />
2 tablespoons fresh dill weed<br />
2 tablespoons fresh oregano leaves<br />
1 cup extra-virgin olive oil<br />
1 (18-ounce) block extra firm tofu, well pressed, cut into 18 equal pieces<br />
1 (6-ounce) 6-count package baby bella mushroom stuffer caps, cleaned<br />
1 small eggplant, peeled and cut into 12 equal pieces<br />
1 zucchini, cleaned and sliced into 12 equal coin-sized pieces<br />
1 yellow squash, cleaned and sliced into 12 equal coin-sized pieces<br />
<br />
Sandwiches:<br />
6 slices freshly sliced Italian bread<br />
6 large cloves garlic, peeled<br />
<br />
<span class="bold">To prepare the Rainbow Tomato Relish: </span><br />
Preheat oven to 450 degrees or grill to a medium heat of 350 degrees.<br />
Place tomatoes into a large glass mixing bowl. Pour 1/4 cup olive oil over all and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently stir to coat. Place tomatoes, cut-side down, onto a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, until tomatoes are soft and begin to caramelize. (Tomatoes can also be placed on grill and browned on both sides.) Dice tomatoes and return to glass mixing bowl. Set aside.<br />
Place peppers, one by one, on the flame of a grill or gas stove. When the skins start to make popping sounds and blister, flip pepper over and repeat process on the other side. When peppers are evenly charred, immediately place each into a small brown paper bag, seal shut and allow to steam. Allow peppers to steam for at least 10 minutes or until the skin peels off easily.<br />
<br />
Remove skin from each pepper, cut in half and remove veins and seeds from inside. Cut peppers into bite-sized pieces and place into large glass mixing bowl with tomatoes.<br />
In a smaller mixing bowl, whisk remaining 1/4 cup olive oil with garlic, basil and chives. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over tomato/pepper mixture and gently toss to coat. Tightly cover with lid or plastic wrap and place in refrigerator to chill for 4 hours, or overnight.<br />
<br />
<span class="bold">To prepare Tofu Stackers: </span>In a glass mixing bowl, whisk lemon juice, red pepper flakes, cracked pepper and salt together until the salt dissolves. Whisk lemon zest, garlic, basil, parsley, cilantro, dill weed and oregano into lemony mixture. While whisking, slowly pour olive oil into mixture to create an emulsion. Set aside.<br />
<br />
Place cut tofu into a large resealable plastic bag and pour one-third of prepared marinade over all. Seal bag, removing as much air as possible, and place in refrigerator to marinate 3 to 4 hours, or overnight.<br />
Place cut vegetables into a separate resealable plastic bag and pour remaining prepared marinade over all. Seal bag, removing as much air as possible, and place in refrigerator to marinate 3 to 4 hours, or overnight.<br />
<br />
After marinating the ingredients, prepare a medium fire on the grill. Remove tofu and vegetables from the marinade. Discard tofu marinade, but reserve liquid from vegetables for basting.<br />
Place tofu and mushrooms on grill first, then eggplant and finish with squash and zucchini, basting as desired. Grill tofu and vegetables on both sides, until desired doneness is achieved. As tofu and vegetables are finished grilling, place into a warming dish until ready to serve.<br />
<br />
<span class="bold">To assemble sandwiches: </span>On the grill, toast bread on both sides. As warm bread comes off the grill, rub garlic clove vigorously, but not too hard, over both sides of bread. Place 1 piece of garlic-infused bread on each of 6 plates. Place 3 pieces of tofu on each slice and top each with tomato relish. Skewer grilled vegetables with a rosemary sprig and garnish sandwich. <br />
<br />
<span class="howto_facts">Per sandwich: 582 calories (53 percent of calories from fat), 35 grams total fat (5 grams saturated), no cholesterol, 57 grams carbohydrates, 14 grams protein, 893 milligrams sodium, 7 grams dietary fiber.</span><br />
<br />
Photo taken at Smoke’n’Fire Home of Xtreme BBQ in Overland Park.</div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-92023716035142695232012-03-04T15:34:00.000-06:002012-03-04T15:34:26.800-06:00BBQ Class: Learning From A Master<span style="font-size: large;"><strong>BBQ Class: Learning From A Master</strong></span> <div class="entry-meta"><span class="meta-prep meta-prep-author">Posted on</span> <a href="http://www.whitetrashbarbecue.com/2012/03/bbq-class-learning-from-a-master/" rel="bookmark" title="4:07 pm"><span class="entry-date">March 4, 2012</span></a> <span class="meta-sep">by</span> <span class="author vcard"><a class="url fn n" href="http://www.whitetrashbarbecue.com/author/brooklynq/" title="View all posts by brooklynq">brooklynq</a></span> </div><div class="entry-meta"> </div><!-- .entry-meta --> <div class="entry-content"> <a href="http://www.whitetrashbarbecue.com/2012/03/bbq-class-learning-from-a-master/pk-book/" rel="attachment wp-att-65"><img alt="" class="alignleft size-medium wp-image-65" height="300" src="http://www.whitetrashbarbecue.com/wp-content/uploads/2012/03/pk-book-175x300.jpg" title="pk book" width="175" /></a><br />
<br />
One of the earliest cookbooks I purchased that was completely barbecue related was <a href="http://www.barnesandnoble.com/w/paul-kirks-championship-barbecue-sauces-paul-kirk/1102831137" modo="false" target="_blank">Paul Kirk’s Championship Barbecue Sauces</a>. It’s still one of my favorites and one I turn to often.<br />
<br />
One of the reasons I enjoy Paul’s book is that it’s not just a “here’s a recipe – make it,” cookbook. This book is much more of a teaching and motivational cookbook. Yes, I can call him Paul. We’ve known each other for years. I, along with Matt Fisher and Andrew Fischel of RUB brought Paul to NYC way back on October 21, 2006 for his first ever cooking class in New York<br />
<br />
Chef Kirk comes to the forefront in this book. Chef Paul the mentor is ever present on every page. While he does provide “recipes” a lot of the book is dedicated to technique. He provides a list of ingredients and then walks you through the steps to create. What flavors work together? Which oppose each other. How do you get the combination that achieves the flavor profile your’e seeking? This book walks you through all of that and it’s very much how Paul teaches his class.<br />
<br />
<span id="more-64"></span>When Paul was in NYC back in 2006, Matt and I teamed up to create a rub that would be used throughout the class on chicken, ribs and pork shoulder. Paul opened up his magic spice rack and laid out about 70 different herbs, spices, salts and peppers for us to taste. After tasting the spices, we started to devise a rub. The first task was to put it all down on paper. We had to write out precise measurements of each seasoning we were going to use. Once that was done, Paul would critique each creation.<br />
<br />
Matt and I approached the Baron of Barbecue and waited in anticipation for Paul’s comments. He read over the list, which I wish I Still had, and made a couple of recommendations, “add more of this.” or “loose that.” But one line stayed with me to this day, “You Yankees sure love your Bay. It’s not a barbecue spice and I wouldn’t use it, but hey, it’s your rub.”<br />
<br />
A little disappointed with the Baron’s comments, Matt and I returned to our table and mulled over Paul’s remarks. Matt and I mulled it over for a while, should we take out the Bay (ground dried bay leaf)? I like the flavor of Bay. Matt liked the flavor of Bay. We went back and forth with it for about 15 minutes before we finally said “Fuck it. Leave it in.” We mixed up the rub, tasted it and were pretty please with ourselves.<br />
<br />
So we mix up the rub, season up some ribs and smoke them. Nervously we present a rack of ribs to Paul for review. He looks at them and declares them under-cooked. (Let me explain something here. He didn’t mean that they were still raw. He meant that they hadn’t reach that perfect spot where you could bend the rack together so that the ends almost touch, without the meat breaking.) Paul took a couple of bites, said the rib had a good texture. He put the rib down, wiped his hands and mouth and finally declared, “Pretty good rub.”<br />
<br />
Even with expert advice, sometimes it’s best to just follow your gut. Matt and I defied the advice of the Baron of Barbecue and created a rub that pleased even him. Trust your instincts. I remember another time in creating a rub where I added ground up chocolate sprinkles. Damn that was a good rub. The chocolate added just the perfect amount of depth that rub needed.<br />
<br />
So what’s the moral of this story? Go – play with your food.</div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-58552768009180370722012-02-07T11:57:00.000-06:002012-02-07T11:57:40.550-06:00RUB BBQ: Lovers of the ’cue can regain a sense of down-home at this Chelsea locale<div align="center"><img alt="" class="imagecache imagecache-article_preview" height="385" src="http://www.columbiaspectator.com/sites/default/files/imagecache/article_preview/images/RUBBBQ.jpg" title="" width="530" /></div>No bones about it, New York is not a barbecue town. Don’t let poser pit crews in their PR outfits bamboozle you with lies. <br />
<br />
If there is good barbecue to be had in this city, it has been removed from its natural habitat. Like a Texas cowboy come to New York to prostitute his body, barbecue gone North has been estranged from its essential self. Barbecue is about knowable communal activities—gathering ’round the smoker, taking shifts turning the coals, putting together parish-wide buffets and picnics. It is an art of the countryside, a vestigial organ of the American pastoral, a wild sentiment domesticated in the suburbs, a real figment of the American moral imagination, a rural fantasy made material. It is a Gary Snyderian experience—like a smoke haze, three days of heat after five days of rain, swarms of new flies, drinking cold snow-water from a tin cup. It is anathema to the soot and despair of city living. <br />
In New York, the barbecue restaurant invokes country living but, in the end, everything feels too smoothed and polished, too damn commercial. When I eat at Hill Country or Dinosaur Bar-B-Que or Blue Smoke, I enter with the wrong expectations and leave disappointed. The only way to enjoy New York barbecue, as it has been institutionalized, is to expect Universal Studios and smile, anesthetized, at ugly food and people at their ugliest. <br />
<br />
If I had a dollar for every bad rib I’ve eaten here and every time I had dinner while people sat there drunk, I’d catch the next train back to where I live. I grew up in St. Louis, where barbecue happens in backyards. We threw down pork shoulders in oil can smokers and brewed sauce in big kettles. An authentic and genuine barbecue experience requires the “we,” the instantiation of creative energy in a communal task. Barbecue must be a live issue for the people involved: It must always really matter. That is why RUB BBQ is my favorite restaurant in New York. RUB is New York’s only sincere barbecue joint, the only spot where the anonymity of city life slips into an ecstatic rejoinder of recognition. <br />
<br />
In 2005, Andrew Fischel started RUB BBQ. It’s half-acronym—the name means “Righteous Urban Barbecue.” Executive Chef Paul Kirk is in the Barbecue Hall of Fame, which is all you need to know about the quality of ’cue coming out of the kitchen. <br />
<br />
Current Pit Master Scott Smith keeps the RUB smoker moving smoothly. He has the touch of a master craftsman. I imagine his hands are supple from stroking many sides of pastrami. He certainly has quite a way with a rack of ribs. <br />
<br />
Although you can eat your way down the menu without any prior preparation, a savvy ’cue connoisseur approaches a visit to RUB as a question of strategy. It’s imperative to arrive early in the evening. RUB cooks a discrete quantity of meat each day, so it tends to run out of more popular menu items (burnt ends, I’m talking about you). Go with a good group. I define a good group as four fellow meat eaters, all without qualms about finger sucking or otherwise insanitary food sharing practices. Order meat by the pound and sides in the large size. Eat until you feel ill, then eat until it feels good again. <br />
<br />
False prophets preach of “fall-off-the-bone” ribs. RUB’s ribs adhere to the competition standard: meat that yields without resistance to the tooth but remains attached to the bone.<br />
Pulled pork, drizzled with RUB’s tangy house sauce, makes a nice sandwich folded up in white bread with pickles. Or try the pastrami, moist and smoky like a Turkish bath. It, like in “Portnoy’s Complaint,” speaks “of prehistoric times, earlier even than the era of the cavemen and lake dwellers that I have studied in school, a time when above the oozing bog that was the earth, swirling white gasses choked out the sunlight and aeons passed while the planet was drained for Man.” <br />
As for side dishes—don’t miss the beans. They’re the most sublime legumes ever tasted—and, contrary to Pythagoras’ advice, I’ve eaten many a baked or barbecued bean in my time. <br />
Burnt ends, though, are the best thing to eat at RUB. They are Satan’s McNuggets. They are little charred parcels of sweet beef fat and pink brisket. They are psychotropic: eyes-rolling-back-in-your-head-foaming-at-the-mouth crazy delicious. During live performances of “Born to Run,” Clarence Clemons (may he rest in peace) would, at the song’s climax, cover Bruce Springsteen’s ears as though to protect him from the wall of sound. Experiences of such profound and excessive beauty are too much for the human body to bear. <br />
<br />
What is the purpose, the vocation, the destiny of RUB in the universe of New York barbecue? As Springsteen once evangelized: “To reeducate ya to resuscitate ya to regenerate ya to reconfiscate ya to recombobulate ya to reindoctrinate ya to resexualate ya to rededicate ya to reliberate ya, with the power and the glory with the power and the glory with the promise with the majesty with the mystery with the ministry of...” barbecue. <br />
<br />
I came into town, a one night stand—looks like my plans fell through. Oh, Lord, stuck in New York again. At least I finally found a barbecue spot that reminds me of home. RUB cannot replicate barbecue’s native ecology. It does, however, come close enough to provoke a real reflex of pleasure. Cue gratuitous fist pumping, shirt waving, crawling over security guards onto the smoker to swipe a single drop of holy sweat, a variety of religious experience in no way inferior to pure rapture.Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-51596625688246493262012-01-23T12:37:00.000-06:002012-01-23T12:37:05.982-06:00Warning: Measure Your Salt<h1 class="entry-title" style="text-align: center;">Warning: Measure Your Salt</h1><!-- Byline --><div style="text-align: center;"><address class="byline author vcard">By <a class="url fn" href="http://dinersjournal.blogs.nytimes.com/author/edward-schneider/" title="See all posts by EDWARD SCHNEIDER"><span style="color: #004276;">EDWARD SCHNEIDER</span></a></address></div><div class="byline author vcard"><br />
</div><!-- The Content --><div class="entry-content"><div class="w350" style="text-align: center;"><span style="color: #004276;"><img alt="salt" src="http://graphics8.nytimes.com/images/2010/04/28/dining/dj-salt/dj-salt-custom1.jpg" /></span></div><div class="w350" style="text-align: center;"><span class="credit"><span style="font-size: xx-small;">Tony Cenicola/The New York Times</span></span> <span class="caption"></span></div><br />
<br />
I was a Diamond Crystal baby. Diamond Crystal kosher salt was the only salt my mother used, the only one I knew as a child. Now, half a century later (yikes!), it remains the salt I reach for first — although I now have to fish for it among half a dozen that sit on the shelf. All those fancy sea salts, however, are used to finish dishes or added at the table, where their varied textures are a source of tactile delight. For cooking, I rarely use anything but the kosher salt of my childhood; I can judge, by eye and by feel, how much I need for any task from making a well balanced vinaigrette to seasoning a steak.<br />
<br />
I always knew that Diamond Crystal was far less dense than table salt and that it was easily crushed between the fingers. I had a vague idea that these qualities resulted from the unusual shape and fragility of the crystals. The shape meant that in each handful, tablespoonful or pinch there was more space between grains of salt — hence, less salt. The fragility meant that a quick rub of the thumb and forefinger could “grind” the salt for, let’s say, quicker dissolving.<br />
<br />
I’d always assumed that other kosher salts were the same. But one day, my supermarket ran out of the Old Reliable and I bought a box of Morton’s. Suddenly, I lost my knack for getting the salt spot-on: everything was oversalted. Everything. Pound cake tasted like something you might serve with pot roast, and pot roast tasted like the barrel-preserved meat served on HMS <em>Bounty</em>. For heaven’s sake, the <em>spaghetti</em> was too salty — I was over-dosing the pasta water.<br />
<br />
Even when I figured out what was going on, I couldn’t get it right, which is an interesting if somewhat depressing reflection on the force of habit. And what was going on was this: Morton’s kosher salt is made by a different process, and each unit of volume (cup, teaspoonful, etc.) weighs nearly twice as much as the equivalent volume of Diamond Crystal — and hence contains nearly twice as much salt. <span id="more-25891"></span><br />
Ordinary table salt is typically made by taking the water out of brine in a series of evaporating pans; its crystals are cubic in shape (remember looking at it through a microscope in science class?). To manufacture its kosher salt, Morton’s runs such salt between rollers, which results in a thin, coarse flake.<br />
<br />
By contrast, Diamond Crystal kosher salt is made using a particular open pan evaporating method (the Alberger method, just so you know) which results in handsome hollow pyramid-shaped grains. This hollow structure accounts for the salt’s lightness, and the thin walls of the “pyramids” for its crushability.<br />
<br />
So I got out a one-cup measure and a scale, and I weighed similar volumes of Morton’s and Diamond Crystal kosher salts, plus regular table salt, generic coarse sea salt and Malden sea salt from England (included for no reason other than that I think it is the most beautiful of salts). Here’s the outcome, rounded off to the nearest five grams or eighth of an ounce (no, this is not a scientific inquiry):<br />
<br />
Morton’s kosher: 250 grams (8 3/4 ounces)<br />
Diamond Crystal kosher: 135 grams (4 3/4 ounces)<br />
Table salt: 300 grams (10 5/8 ounces)<br />
Coarse sea salt: 210 grams (7 3/8 ounces)<br />
Malden sea salt: 120 grams (4 1/4 ounces)<br />
<br />
It is the first three figures that we need to pay attention to, because those are the salts we’re most likely to use in our cooking and baking. We learn from them that a tablespoon of Morton’s kosher salt is the equivalent of 1.85 tablespoons of Diamond Crystal — just half a teaspoon shy of 2 tablespoons. We learn that a tablespoon of table salt can be replaced by 2 1/4 tablespoons of Diamond Crystal kosher salt or 1 1/4 tablespoons of Morton’s.<br />
<br />
We learn that whenever recipe writers are rash enough to give a precise measurement for salt, they ought to specify what kind they’re talking about. Some do; but even then, some just say “kosher salt” — I’ve done this myself, but I’ve stopped, and I promise never to do it again.<br />
<br />
Most important, we learn to add salt with circumspection and to taste at every step of the way. But we all knew that anyway. Didn’t we?</div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-41558184298017295462011-10-04T12:45:00.000-05:002011-10-04T12:45:18.950-05:00Masters of the Pit: Paul Kirk<b>The Baron of Barbecue, Paul Kirk, shares his tales from the BBQ trail including this classic from the 2nd Annual American Royal in Kansas City.<br />
</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><object height="360" style="clear: right; float: right;" width="560"><param name="movie" value="http://www.youtube.com/v/co9kSs3gu4k&hl=en_US&feature=player_embedded&version=3"></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/co9kSs3gu4k&hl=en_US&feature=player_embedded&version=3" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="360"></embed></object></div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-28112626238611674122011-08-25T19:24:00.001-05:002011-08-25T19:26:30.609-05:00Paul Kirk of R.U.B. Will Not Talk Trash About Kansas City BBQ Being the Best<table border="0" class="image left" style="width: 270px;"><tbody>
<tr><td><div style="text-align: center;"><img alt="Paul Kirk Headshot.jpg" height="400" src="http://blogs.villagevoice.com/forkintheroad/Paul%20Kirk%20Headshot.jpg" width="300" /></div></td></tr>
<tr><td class="caption">Paul Kirk: Baron of Barbecue</td></tr>
</tbody></table><div align="center"></div><table border="0" class="image left" style="width: 270px;"><tbody>
<tr></tr>
<tr><td class="caption"><div style="text-align: justify;">Paul Kirk's Chelsea barbecue palace is named <a href="http://www.villagevoice.com/locations/r-u-b--151949/" target="_blank">R.U.B.</a>, which stands for Righteous Urban Barbecue. Amen. Now, Long Islanders <a href="http://blogs.villagevoice.com/forkintheroad/2011/08/matt_fisher_is.php" target="_blank">have their own outpost</a>, serving the same menu of ribs, wings, burnt ends, and other Kansas City goodness. Kirk, who earlier this week shared his <a href="http://blogs.villagevoice.com/forkintheroad/2011/08/recipe_64.php" target="_blank">recipe</a> for Grilled Vegetables With Balsamic-Maple Dressing, shifts his attention back to meat with a primer on different barbecue traditions.<br />
</div><div style="text-align: justify;"><strong>Are you excited about the new R.U.B. on Long Island?</strong></div><div style="text-align: justify;">Sure. It's basically going to just like the original, except that it can seat, like, 125 instead of 70 or 80 here in the city. It's going to be an exciting adventure.</div><a href="http://www.blogger.com/" name="more"></a><br />
<div style="text-align: justify;"><strong>Will you be doing anything different to cater to the Long Island scene?</strong></div><div style="text-align: justify;">No, we're pretty much doing the same recipes. We are going to do a burger night that we started here. We were voted one of <em>Time Out</em>'s Best Cheap Burgers in New York City for the second time this year. We're going to do more with the burgers up there because we're better set up for it, but other than that we're pretty much going to do the same thing.<br />
</div><div style="text-align: justify;"><strong>What's the difference between Texas-, Memphis-, and Kansas City-style barbecue?</strong></div><div style="text-align: justify;">Well, it's mostly the sauce as opposed to the actual cooking process. The cooking processes are very much the same. The seasonings are different in varying areas. Like, I grew up with salt and pepper and that's basically what they use in Texas. As rubs keep evolving, people will try different spices and say, "Wow, this really turned out great."<br />
</div><div style="text-align: justify;"><strong>So, is Kansas City-style the best?</strong></div><div style="text-align: justify;">Basically, my recipe is what I developed in competition. I won seven world championships and that's another long story. It used to be difficult for me to say that Kansas City was the barbecue capital of the world until a bunch of us started venturing out in the world and winning with our style of barbecue. What we serve at R.U.B. is completely different than normal, commercial barbecue ... just the way we season it, the way we look after it. <br />
</div><div style="text-align: justify;"><strong>Is there much trash talking between pit masters about the different types of barbecue?</strong></div><div style="text-align: justify;">No, not really. We each have our moments of "mine's better than yours" and so forth. But there's not really a whole lot of trash talking. Maybe when the BBQ Block Party comes out there may be some trash talking, but not so much as a general rule.<br />
<br />
<strong>What are some of the biggest mistakes you see home cooks make when they try to do barbecue at home? </strong><br />
They don't have patience. They keep looking and opening the pit to see how the meat's doing. Listen, the meat's doing just fine. All that does is let a lot of heat out that you should keep constant. That's the biggest thing. And then cooking too hot usually. <br />
<br />
<a href="http://www.blogger.com/" name="more"></a><strong>Southern food and barbecue are everywhere these days. Why do you think that is?</strong><br />
Well, I say it's American food and it's comfort food. It's social food, you know, because that's where it started: People gather around for a barbecue. It's been growing in leaps and bounds. People enjoy it.<br />
<br />
<strong>Do you have any favorite barbecue spots in New York when you're not at your own?</strong><br />
No, I really haven't had a chance to go out. I want to go out to <a href="http://www.villagevoice.com/locations/daisy-mays-bbq-usa-147026/" target="_blank">Daisy May's</a> and <a href="http://www.villagevoice.com/locations/hill-country-barbecue-153433/" target="_blank">Hill Country</a>. I've been to <a href="http://www.villagevoice.com/locations/blue-smoke-151659/" target="_blank">Blue Smoke</a>. I've been to John Stage's <a href="http://www.villagevoice.com/locations/dinosaur-bar-b-que-1191090/" target="_blank">Dinosaur Bar-B-Que</a>. I really enjoy Dinosaur, but other than that I haven't had a chance to get out because usually I have a pretty full schedule when I'm here.<br />
<strong>You're working on other restaurants in the tristate area?</strong><br />
Yeah, a couple more. Also, I'm working on a bunch of new cookbooks. I should have two new ones out next year and I may sign a contract on a couple more by then.<br />
<br />
<strong>Are there ever any trends that emerge in the world of barbecue?</strong><br />
Not so much this year. I think it's been pretty steady. I think people instead of trying new things, they are just trying to hang on and get through this economy. <br />
<br />
<strong>What do you like to drink with your barbecue?</strong><br />
I pretty much just drink water.</div></td></tr>
</tbody></table>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-15885306534119767512011-08-20T16:59:00.003-05:002011-08-20T19:44:59.797-05:00Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ<div class="separator" style="clear: both; text-align: center;"><span class="ssImageBox" style="margin-left: 1em; margin-right: 1em;"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+group.jpg" /></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Monday night Chelsea's <a href="http://www.thefeast.com/newyork/restaurants/rub-bbq-restaurant-6283196_.html?src=search&market=newyork&address=&keyword=rub&radius=1&pageNum=1">R.U.B. BBQ</a> opened on Long Island (<em>2367 Hempstead Turnpike; East Meadow, Long Island</em>), the first of several tri-state area expansions planned for the cultishly popular barbecue spot. Since opening in 2005, R.U.B. (aka righteous urban barbecue) has attracted countless barbecue fans from across the country, partly because of Executive Chef/Co-Owner Paul Kirk's star power. Known as the "Baron of Barbeque," Kirk, who was inducted into the Barbecue Hall of Fame (such a thing <a class=" external" href="http://www.barbecuehalloffame.com/" target="_blank">exists</a>!) over two decades ago, is easily one the of the most accomplished meat men in the country.</div><br />
But it's pit master Scott Smith who holds down the fort (and cooks the delicious burnt ends) at this BBQ mecca of sorts.<br />
<br />
<div style="text-align: center;"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+paul.jpg" /></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+scott.jpg" /></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ssImageBox"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+tom.jpg" /></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+meat.jpg" /></span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+owner.jpg" /></span></span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+tatum.jpg" /></span></span></span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+wife.jpg" /></span></span></span></span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><span class="ssImageBox"><img alt="Dog Rescuers, Karaoke Queens and Commercial Actors Converge at R.U.B. BBQ" src="http://media.thefeast.com/images/525*350/rubclassphoto+jessica.jpg" /></span></span></span></span></span></span></span></div><br />
<embed allowfullscreen="true" allowscriptaccess="always" flashvars="v=http%3A%2F%2Fwww.thefeast.com%2Fi%2Fembed_new%2F%3Fcid%3D124813899&path=newyork" height="324" src="http://media.thefeast.com/designvideo/embeddedPlayer.swf" style="height: 324px; width: 595px;" type="application/x-shockwave-flash" width="595"></embed> <br />
<div style="font-size: small;">View more videos at: <a href="http://www.thefeast.com/?__source=embedCode">http://www.thefeast.com</a>.</div><div style="height: 1px; left: 0px; position: absolute; top: 0px; visibility: hidden; width: 1px;"><iframe border="0" height="0" src="http://static.scanscout.com/optout/iframe.html?http://www.blogger.com/post-edit.g?blogID=5561323414886529638&postID=1588530653411976751" style="visibility: hidden;" width="0"></iframe></div><div style="height: 1px; left: 0px; position: absolute; top: 0px; visibility: hidden; width: 1px;"><iframe border="0" height="0" src="http://static.scanscout.com/optout/iframe.html?http://www.blogger.com/post-edit.g?blogID=5561323414886529638&postID=1588530653411976751" style="visibility: hidden;" width="0"></iframe></div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-21332960767650398302010-09-06T18:16:00.000-05:002010-09-06T18:16:32.458-05:00Are you in the mood for comfort food?<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/TIV2PVFfYTI/AAAAAAAAAtY/Yl9d5VBir28/s1600/mac-and-cheese-bacon-cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" ox="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/TIV2PVFfYTI/AAAAAAAAAtY/Yl9d5VBir28/s400/mac-and-cheese-bacon-cups.jpg" width="400" /></a></div><div align="center"><br />
</div><br />
<strong>CHEF PAUL'S BACON MAC & CHEESE</strong><br />
<br />
3 1/4 teaspoons salt, divided<br />
12 ounces Elbow pasta<br />
4 teaspoons all-purpose flour<br />
1 1/2 cups whole milk, or half and half divided<br />
2 cups finely shredded sharp cheddar cheese, divided<br />
1/4 cup sliced green onions<br />
1 teaspoon Louisiana hot sauce<br />
1/2 teaspoon pepper<br />
1 pound apple or hickory smoked bacon, cooked crisp and crumbled<br />
<br />
Cooking spray <br />
<br />
Preheat broiler. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.<br />
<br />
Combine flour and 1/2 cup milk in a saucepan, with a wire whisk, over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly.<br />
<br />
Remove from heat; let stand 4 minutes or until it cools to 155° degrees F. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss.<br />
<br />
Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.<br />
<br />
Yield: 6 servingsChef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com1tag:blogger.com,1999:blog-5561323414886529638.post-31737531160830932162010-08-04T20:54:00.000-05:002010-08-04T20:54:36.453-05:00Barbecue guru Paul Kirk's burger recipe simple, meaty and pretty good<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/TFoZZUNXWuI/AAAAAAAAAsw/kzYShrZmKaQ/s1600/ALeqM5iWEePUigabsXvkJyQHV2jJVlgQJw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/TFoZZUNXWuI/AAAAAAAAAsw/kzYShrZmKaQ/s320/ALeqM5iWEePUigabsXvkJyQHV2jJVlgQJw.jpg" /></a></div>By J.M. Hirsch (CP) – 6 hours ago<br />
<br />
Simple and meaty. Pretty obvious and pretty good.<br />
<br />
It's the essence of a great burger, according to Paul Kirk, a man who clearly knows his meat. He's one of the world's most accomplished barbecue gurus — with some 450 awards, including seven World Barbecue Championships — as well as executive chef at New York's R.U.B. BBQ restaurant.<br />
<br />
"This may sound too obvious, but what makes a burger great is the meat. You can add different things to your patties or top them with whatever you'd like, but if you don't start with the right foundation, the whole building will crumble, right?" he said in an interview by email.<br />
<br />
Kirk says he's all for experimenting with blends of different cuts of meat, but says the most important part for the home cook to focus on is the ratio of fat.<br />
<br />
"Keep it somewhere in the 80/20 range and you'll end up with a flavourful, juicy burger," he said. "After that, I like to keep things pretty simple. Some hearty white buns and maybe some onion, but I don't top 'em with too much. I like to let the meat shine."<br />
<br />
And so we asked Kirk to bring his barbecue expertise to AP's 20 Burgers of Summer series.<br />
<br />
"The creation of my BBQ burger was a no-brainer. We had some chopped brisket available, as we tend to have at the restaurant, and thought about mixing a little of it in with our burger patty," he said. "It took two or three tests before we got the right balance so that you could taste the smokiness of the meat through the burger."<br />
<br />
To up the barbecue flavour even more, Kirk added some of his dry barbecue rub to the burgers just before tossing them on the grill. He suggests using whatever variety rub you like.<br />
<br />
<strong>BBQ Burger</strong><br />
Start to finish: 30 minutes<br />
<br />
750 g (1 1/2 lb) lean ground chuck<br />
250 g (8 oz) smoked or barbecued beef (such as brisket, short rib or tri-tip), finely chopped<br />
50 ml (1/4 cup) purchased barbecue dry rub<br />
1 vidalia onion, sliced into 5-mm (1/4-inch) rings<br />
50 ml (1/4 cup) vegetable oil<br />
4 slices smoked cheddar cheese<br />
4 white hamburger buns<br />
30 ml (2 tbsp) butter, softened<br />
<br />
In a large bowl, mix ground chuck with chopped beef until well combined. Form mixture into four 250-g (8-oz) patties. Season both sides of each patty with barbecue rub, reserving just a bit of the rub.<br />
<br />
In a small bowl, toss onion rings with vegetable oil and some of the remaining barbecue rub.<br />
<br />
Heat a grill to medium and lightly oil the grate.<br />
<br />
Spread butter on the inside of each bun.<br />
<br />
Cook burgers until nearly done, flipping once, about 6 minutes per side for medium-rare, or to desired doneness.<br />
<br />
Meanwhile, add onions to the grill and cook until slightly charred and soft.<br />
<br />
Just before the burgers are done, top each with onions and a slice of the cheese. Cook for another minute or so.<br />
<br />
Toast buns lightly over the grill and assemble the burgers.<br />
<br />
Makes 4 servings.<br />
<br />
Nutrition information per serving (values are rounded to the nearest whole number): 711 calories; 377 calories from fat; 43 g fat (16 g saturated; 0 g trans fats); 170 mg cholesterol; 27 g carbohydrate; 57 g protein; 2 g fibre; 525 mg sodium.Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-86451397624219373752010-07-21T13:27:00.003-05:002010-07-21T13:30:16.930-05:00The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition and America's Best BBQ Book Signing<div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/TEc7qQZha7I/AAAAAAAAAso/sBcYjXRSrws/s1600/DSC05379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/TEc7qQZha7I/AAAAAAAAAso/sBcYjXRSrws/s400/DSC05379.jpg" width="400" /></a></div>Come out and join <strong>Ardie Davis</strong> and myself for a discussion and book signing of <strong>The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition and America's Best BBQ book</strong> on August 5th in South Portland, ME and August 7th in Newington, NH.<br />
<br />
<strong>Thursday, August 5 - 7 pm</strong><br />
<strong>Ardie Davis and Paul Kirk</strong><br />
<strong>Discussion and book signing</strong><br />
<strong>The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition and America's Best BBQ</strong><br />
<br />
<strong>Borders</strong><br />
<strong>430 Gorham Rd</strong><br />
<strong>South Portland, ME 04106</strong><br />
<strong>207-775-6110</strong><br />
<br />
<strong>also:</strong><br />
<br />
<strong>Saturday, August 7 - 2 pm</strong><br />
<strong>Ardie Davis and Paul Kirk</strong><br />
<strong>Discussion and book signing</strong><br />
<strong>The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition and America's Best BBQ</strong><br />
<br />
<strong>Barnes and Noble</strong><br />
<strong>45 Gosling Road</strong><br />
<strong>The Crossings at Fox Run</strong><br />
<strong>Newington, NH 03801</strong><br />
<strong>(603) 422-7733</strong>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-48976509015617078402010-06-23T09:34:00.001-05:002010-06-23T09:36:05.851-05:00KC Barbeque Society celebrates 25 years with book of recipes, memories<div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/TCIbuRJm65I/AAAAAAAAAsQ/l_vPO5rk9I8/s1600/BBQ_FO_TLL_062310_0076F_06-23-2010_IB1G1IRQ_standalone_prod_affiliate_81.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" ru="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/TCIbuRJm65I/AAAAAAAAAsQ/l_vPO5rk9I8/s400/BBQ_FO_TLL_062310_0076F_06-23-2010_IB1G1IRQ_standalone_prod_affiliate_81.jpg" width="400" /></a></div>By JILL WENDHOLT SILVA<br />
The Kansas City Star <br />
<br />
What’s your favorite sport?<br />
<br />
For <strong>Carolyn Wells, Ardie Davis or Paul Kirk</strong>, the answer is competition barbecue.<br />
<br />
The three friends are the sauce-stained and smoke-stoked minds behind <strong>“The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition” (Andrews McMeel, $24.99),</strong> a collection of 200 recipes and a snapshot scrapbook released in honor of the nonprofit organization’s 25th anniversary.<br />
<br />
This breakfast interview was conducted at <strong>Johnny’s Hickory House Bar-B-Q in Mission</strong> over plates of ribs and chicken. Kirk, a professional chef and winner of more than 475 cooking and barbecuing awards, brought along Brisket and Gravy With Flaky Biscuits, a recipe that appears in the cookbook.<br />
<br />
<strong>Q: So you guys eat it for breakfast. You eat it for dessert. Is there any time you can’t eat barbecue?</strong><br />
<br />
<strong>Kirk:</strong> (Laughs.) No, not that I know of.<br />
<br />
<strong>Wells:</strong> We haven’t found it yet.<br />
<br />
<strong>Kirk:</strong> And I’m not looking!<br />
<br />
<strong>So take me back 25 years. Could you ever have imagined the success of the KCBS?</strong><br />
<br />
<strong>Wells:</strong> Never. All we wanted to do was drink beer and cook and go home with meat. <br />
<br />
<strong>Davis:</strong> It’s amazing because there are a lot of other barbecue organizations. Some have come and gone, and some are a lot older than we are. … I guess we just didn’t know it couldn’t be done. But for some reason, KCBS just took off.<br />
<br />
<strong>Wells:</strong> Now we’re over 13,000 members. <br />
<br />
<strong>Do you think the success of KCBS is because of what you’re doing with the organization as opposed to other organizations, or is it because the KCBS’ home base is Kansas City?</strong><br />
<br />
<strong>Davis:</strong> Some of both, but I think KCBS has a reputation for fairness. Most cooks prefer the blind judging format, and the reputation helps attract members and contests. Some of them have elaborate numbering systems, and competitors try to figure out how to beat the system.<br />
<br />
Ours is just very straightforward, and everybody trusts it’s going to be blind judging so everybody knows they can get a fair shake. They even rotate the entries so that the same table doesn’t get the same entries every time. <br />
<br />
I mean, it’s taken 25 years, and we’re constantly fine-tuning it. That’s why we say in the book, check the website <strong>( <a href="http://www.kcbs.us/">http://www.kcbs.us/</a>)</strong> for current rules and regulations.<br />
<br />
<strong>Wells:</strong> And then culturally, barbecue is the ultimate comfort food. It’s everyman’s food. So even in tough economic times, people just sort of gravitate toward it. It’s all about food, family, fun and friends. Barbecue is not a solitary pursuit.<br />
<br />
<strong>But with funny team names, pig noses and jazzed-up cookers, does KCBS win out because the members are wackier than other organizations?</strong><br />
<br />
<strong>Wells:</strong> The others are just as wacky, but they’re not as vocal about it. My catchphrase is barbecue people see themselves a couple of steps off center, and they like themselves that way. It’s a “Why be normal?” thing.<br />
<br />
<strong>Putting the cookbook together over the last year must have been a real trip down memory lane for all of you.</strong> <br />
<br />
<strong>Kirk:</strong> Some critics have said, “This looks like a yearbook.” You’re right. Thank you. But they said that to diss us.<br />
<br />
<strong>Wells:</strong> We think the 30th anniversary book could be twice the size.<br />
<br />
<strong>Are you already looking ahead to the next cookbook?</strong><br />
<br />
<strong>Davis:</strong> Absolutely.<br />
<br />
<strong>Your first cookbook, “The Kansas City Barbeque Society Cookbook” (Favorite Recipes Press), was it timed to an anniversary?</strong><br />
<br />
<strong>Wells:</strong> No. But our last book sold 118,000 copies and made the Walter McIlhenny Cookbook Hall of Fame.<br />
<br />
<strong>Davis:</strong> The book is full of memories, some of them bittersweet. You see friends that are gone. And we don’t want to forget them. <br />
<br />
<strong>Is the cookbook something that you think will drive new membership?</strong><br />
<br />
<strong>Wells:</strong>You’d never believe that everybody in the world wants to be a barbecue judge. We’ve certified more than 15,000 judges, and they tend to travel in a pack like we do. So they’re friends with other judges, and it’s a great way to visit places you wouldn’t normally go and experience friendships you haven’t made yet.<br />
<br />
Barbecue has got a fair tourism component to it, to the point that people are now doing economic impact studies to see how much revenue a barbecue contest brings to, say, Greenwood, S.C. There it has gone from $500,000 to $3 million in three years.<br />
<br />
<strong>Kirk:</strong> I figured up what I spent for the Lenexa Barbecue Battle over the years, and it’s over $35,000 in meat alone. So if that’s bought in one small town, that’s a hell of an impact.<br />
<br />
<strong>Wells:</strong> Anothercool thing is to see the industries spawned from competition barbecue. We didn’t invent rubs, but they became more of an everyday item after competition barbecue started coming along. While rubs may be expensive, we also know it takes years off the learning curve for competition cooking. The number of restaurateurs and caterers who have branched out from competition barbecue is considerable.<br />
<br />
<strong>Kirk:</strong> The people I teach say rubs take three to five years off the trial and error.<br />
<br />
<strong>Are younger cooks going to move up into leadership roles with the KCBS?</strong><br />
<br />
<strong>Wells:</strong> The next generation is equally passionate. But it’s an expensive sport, so you probably can’t afford it in your 20s unless you band a lot of people together. <br />
<br />
But there’s plenty between 30 to 45 — the years when you’ve got the stamina and means, and/or sponsorship. Plus, these days people are professionally branding themselves now.<br />
<br />
<strong>Davis:</strong> There’s a team out of California that is introducing an Asian influence. They’re savvy to umami (in addition to sweet, sour, salty or bitter tastes, the Japanese identify “umami” is an overall delicious, savory essence). They won the Great American Barbecue Contest last year. They’re a fairly new team, and they’re just cleaning up at competition. <br />
<br />
I think part of their secret is they know flavors. They know how to balance and put things together.<br />
<br />
<strong>Wells:</strong> The flavor profile is much more complex than it used to be. There’s so much more layering.<br />
<br />
<strong>Kirk:</strong> It’s gone from salt and pepper to umami.<br />
<br />
<strong>Wells:</strong> Literally.<br />
<br />
<strong>How has the structure of the organization changed?</strong><br />
<br />
<strong>Wells:</strong> Organizationally speaking, we are teenagers right now. Over the last five years, through necessity, we’ve turned into, this is not the right word, but bureaucrats. We’ve added structure to the point where it is sometimes painful.<br />
<br />
But we have to. Our combined purses are over $2.5 million a year. Anytime you get that much money involved, you have to. It’s a necessary component. And while we’re trying to keep the spirit of fun, we’re much more regimented than we used to be.<br />
<br />
<strong>What’s the future of barbecue as sport?</strong> <br />
<br />
<strong>Wells:</strong> I would like to see us doing more things to preserve grills, memorabilia — basically we need a shrine for a food group. <br />
<br />
Where I see us going is embracing basically all forms of outdoor cooking. The next great migration will be a backyard barbecue contest, things you can do in one day. A place where people aren’t intimidated and can bring their kids. Kids Que’s. Going into tailgating. Dutch oven stuff. And even cooking with gas.<br />
<br />
<strong>Kirk:</strong> Ugh.<br />
<br />
Wells: Anything that you can do outdoors that represents outside-the-box talent. Again, it’s about the extended family, and tailgating promotes that same sort of thing as competition barbecue, and that’s where younger ones are going to come in droves.<br />
<br />
--------------------------------------------------------------------------------<br />
<br />
<strong>Brisket and Gravy With Flaky Biscuits</strong><br />
<br />
One of the mottos of the KCBS: “Barbecue … it’s not just for breakfast anymore.” Charter KCBS member and world champion cooker Paul Kirk, aka the Baron of BBQ, shares his biscuit and gravy recipe in the book. <br />
<br />
<strong>Makes 10 to 12 servings</strong><br />
<br />
<strong>For the gravy:</strong><br />
1/2 pound bulk mild sausage<br />
1/4 cup all-purpose flour<br />
1/2 pound barbecued brisket point, diced<br />
2 to 3 cups milk<br />
Salt and black pepper, to taste<br />
<br />
<strong>For the biscuits:</strong><br />
1 1/2 cups all-purpose flour<br />
1/2 cup bread flour<br />
1 tablespoon baking powder<br />
1 teaspoon sea salt<br />
5 tablespoons unsalted butter, chilled<br />
3 tablespoons lard or solid white vegetable shortening, chilled<br />
3/4 cup cold milk<br />
2 tablespoons butter, melted<br />
<br />
For the gravy: Crumble the sausage into a skillet and cook over medium heat until browned. Sprinkle the flour over the browned sausage, stirring constantly. Blend in the brisket. When the mixture is thoroughly combined, slowly add the milk a little at a time until you reach your desired thickness. Stir constantly until creamy and bubbly, about 3 minutes. Season to taste with salt and pepper.<br />
<br />
For the biscuits: Preheat oven to 425 degrees and make sure the rack is in the center of the oven.<br />
<br />
In a large bowl, combine the flours, baking powder and salt; mix well. With your fingertips, two knives or a pastry blender, cut in the chilled butter and lard until the mixture resembles cornmeal. Stir in the cold milk and mix just until the dry ingredients are moistened. Gather the dough into a ball and place it on a lightly floured work surface.<br />
<br />
Roll the dough into a rectangle about 1/2 inch thick. Using a 2-inch round biscuit cutter, flouring the cutter between cuts, cut out the biscuits, gather the scraps and form the dough into another 1/2 -inch thick piece of dough, being careful not to work it too much.<br />
<br />
Place the biscuits 1 1/2 inches apart on an ungreased baking sheet and brush the tops with melted butter. Bake for 10 to 14 minutes, until golden brown. Serve immediately with warm gravy.<br />
<br />
Per serving, based on 10: 374 calories (59 percent from fat), 24 grams total fat (11 grams saturated), 56 milligrams cholesterol, 25 grams carbohydrates, 13 grams protein, 562 milligrams sodium, 1 gram dietary fiber.<br />
--------------------------------------------------------------------------------<br />
<br />
<strong>Grilled Pork Roast With Pepper Jelly Glaze</strong><br />
<br />
<strong>Makes 8 serving</strong><br />
<br />
1 (2-pound) boneless pork loin roast<br />
<br />
<strong>Marinade:</strong><br />
1/2 cup apple juice<br />
1/2 cup apple cider vinegar<br />
1/2 cup hot pepper jelly<br />
<br />
<strong>Glaze:</strong> <br />
1/3 cup hot pepper jelly<br />
2 tablespoons apple cider vinegar<br />
<br />
Place the pork in a large resealable plastic bag. Heat the marinade ingredients together over medium heat until the jelly melts, then pour the mixture over the pork in the bag. Seal the bag tightly and refrigerate for 12 to 24 hours.<br />
<br />
Prepare a medium-hot grill. Remove pork from the marinade and discard marinade. Place the pork roast on the grill over a drip pan and close the grill hood. Grill for 30 to 45 minutes (about 20 minutes per pound), until the internal temperature on a meat thermometer reads 150 degrees.<br />
<br />
While the meat is cooking, stir together glaze ingredients. During the last 10 minutes of cooking, coat the roast with the glaze. Remove the roast from the heat and let it rest until the internal temperature reaches 160 degrees, about 10 minutes. <br />
<br />
Per serving: 179 calories (31 percent from fat), 6 grams total fat (2 grams saturated), 31 milligrams cholesterol, 17 grams carbohydrates, 14 grams protein, 49 milligrams sodium, trace dietary fiber.<br />
--------------------------------------------------------------------------------<br />
<br />
<strong>Corn Bread Salad</strong><br />
<br />
Competition and camaraderie are what it’s all about. Carolyn McLemore of Big Bob Gibson’s Bar-B-Q in Decatur, Ala., shared this recipe.<br />
<br />
<strong>Makes 10 to 12 servings</strong><br />
<br />
<strong>Corn bread:</strong><br />
1 tablespoon vegetable oil<br />
3 cups buttermilk<br />
2 eggs<br />
1 cup yellow cornmeal<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
1 (4-ounce) can chopped green chilies<br />
<br />
<strong>Salad:</strong><br />
1 (1-ounce) package ranch-style dressing mix<br />
1 (8-ounce) container sour cream<br />
1 cup mayonnaise<br />
3 large tomatoes, chopped<br />
1/2 cup chopped green bell pepper<br />
1/2 cup chopped scallion<br />
2 (16-ounce) cans pinto beans, drained<br />
2 cups shredded cheddar cheese<br />
1 1/2 cups cooked and crumbled bacon<br />
1 (15-ounce) can corn, drained<br />
<br />
To make the corn bread: Preheat the oven to 425 degrees. Coat a cast-iron skillet with the vegetable oil and heat it in the oven. Mix the buttermilk and eggs in a bowl, then add the cornmeal, baking soda, baking powder, salt and chilies, stirring briskly. Pour the batter into the hot skillet. Bake for 15 minutes, or until lightly browned. Cool completely, then crumble.<br />
<br />
To make the salad: Whisk together the ranch dressing mix, sour cream and mayonnaise and set aside. Combine the tomatoes, green pepper and scallion to form a salsa and set aside. Put half the crumbled corn bread in the bottom of a large serving bowl. Top with 1 can of the pinto beans. Follow with half of the salsa, half of the cheese, half of the bacon, half of the corn and half of the dressing mixture. Repeat the layers, starting with the rest of the corn bread and ending with the rest of the dressing mixture. Cover and chill for at least 2 hours before serving.<br />
<br />
Per serving, based on 10: 736 calories (63 percent from fat), 52 grams total fat (17 grams saturated), 117 milligrams cholesterol, 42 grams carbohydrates, 28 grams protein, 1,863 milligrams sodium, 6 grams dietary fiber.<br />
--------------------------------------------------------------------------------<br />
<br />
<strong>KC Rib Doctor’s Baked Beans</strong><br />
<br />
Guy Simpson, aka the KC Rib Doctor, had his baked bean recipe published in Woman’s Day magazine in March 1987. It has been continually tweaked over the years. <br />
<br />
<strong>Makes about 6 cups</strong><br />
<br />
1 cup diced sliced bacon (about 1/2 pound)<br />
1 large onion, diced (about 1 cup)<br />
1 large red bell pepper, diced (about 1 cup)<br />
1 cup packed dark brown sugar<br />
1 cup tomato-based barbecue sauce<br />
1/3 cup real maple syrup<br />
3 (28-ounce) cans pork and beans, preferably Bush’s Original<br />
Chopped brisket burnt ends, as desired<br />
<br />
Preheat the oven to 400 degrees. Fry the bacon in a heavy skillet over medium heat until lightly browned. Add the onion and red pepper and cook for 3 minutes, until the vegetables are tender-crisp. Stir in the brown sugar, barbecue sauce and maple syrup. Put the beans in a 12-by-6-by 3-inch foil pan. Add the bacon mixture and burnt ends; stir to mix.<br />
<br />
Loosely cover with a sheet of foil. Place the beans in the oven and bake for 40 to 60 minutes, stirring 3 times.<br />
<br />
If you’re going to cook the beans in your smoker, preheat it to 230 degrees and cook uncovered for about 4 hours, stirring 3 to 4 times, adding barbecue sauce or liquid if the beans get too dry.<br />
<br />
Per 1/2 -cup serving: 430 calories (26 percent from fat), 13 grams total fat (5 grams saturated), 30 milligrams cholesterol, 67 grams carbohydrates, 17 grams protein, 130 milligrams sodium, 4 grams dietary fiber.<br />
--------------------------------------------------------------------------------<br />
<br />
<strong>Wanna do lunch?</strong> <br />
<br />
You’re invited to join barbecue masters Paul Kirk (from left), Ardie Davis and Carolyn Wells, along with other Kansas City Barbeque Society members, when they meet for lunch at <strong>Johnny’s Bar-B-Q in Mission</strong>, <strong>5959 Broadmoor St.,</strong> on the first Wednesday of each month. “Literally everyone is welcome,” Davis says. The gatherings start at 11:30 a.m. Everyone pays his or her own check.Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-3824095204608245492010-05-27T09:12:00.003-05:002010-05-27T09:21:44.880-05:00The Baron Brings His Pitmasters Class to Kansas City, Kansas<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S_5_ReA3xLI/AAAAAAAAAsI/q-aWnizMWcc/s1600/DSCF2762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S_5_ReA3xLI/AAAAAAAAAsI/q-aWnizMWcc/s400/DSCF2762.JPG" width="400" /></a></div><br />
Bichelmeyer meats hosted another Pitmasters class in Kansas City, Kansas last Saturday. The Midwest was well represented by eager participants from Colorado, Indiana, Illinois, Kansas, Missouri, Texas, and Wyoming. I really enjoyed this group of participants. They were both high spirited and inquiring. Thank you all for making the class exciting for me! </div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S_57AIUEtTI/AAAAAAAAArI/iGYcPSndsWM/s1600/DSCF2676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S_57AIUEtTI/AAAAAAAAArI/iGYcPSndsWM/s320/DSCF2676.JPG" /></a><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S_57Ni2r1OI/AAAAAAAAArQ/lNA4rUsYrc8/s1600/DSCF2681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S_57Ni2r1OI/AAAAAAAAArQ/lNA4rUsYrc8/s320/DSCF2681.JPG" /></a><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S_57ap-beGI/AAAAAAAAArY/BZuKvzBzz4U/s1600/DSCF2682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S_57ap-beGI/AAAAAAAAArY/BZuKvzBzz4U/s320/DSCF2682.JPG" /></a><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S_57odFYOoI/AAAAAAAAArg/UXMEAwLut10/s1600/DSCF2683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S_57odFYOoI/AAAAAAAAArg/UXMEAwLut10/s320/DSCF2683.JPG" /></a><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S_572DWwtJI/AAAAAAAAAro/zKzL7E6wxSc/s1600/DSCF2685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S_572DWwtJI/AAAAAAAAAro/zKzL7E6wxSc/s320/DSCF2685.JPG" /></a><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S_58DRkKCcI/AAAAAAAAArw/XkLnww5WddY/s1600/DSCF2720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S_58DRkKCcI/AAAAAAAAArw/XkLnww5WddY/s320/DSCF2720.JPG" /></a><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S_58RIoiPgI/AAAAAAAAAr4/Sj0_4B91CPc/s1600/DSCF2727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S_58RIoiPgI/AAAAAAAAAr4/Sj0_4B91CPc/s320/DSCF2727.JPG" /></a><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S_58fCcT4aI/AAAAAAAAAsA/ujspBIPTak8/s1600/DSCF2731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S_58fCcT4aI/AAAAAAAAAsA/ujspBIPTak8/s320/DSCF2731.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: right; width: 480px;"><embed flashvars="rssFeed=http%3A%2F%2Ffeed882.photobucket.com%2Falbums%2Fac24%2Fbrodg68%2FPK%2520KC%2Ffeed.rss" height="360" src="http://static.pbsrc.com/flash/rss_slideshow.swf" style="height: 360px; width: 439px;" type="application/x-shockwave-flash" width="439" wmode="transparent"><a href="http://photobucket.com/redirect/album?showShareLB=1" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a><a href="http://s882.photobucket.com/albums/ac24/brodg68/PK%20KC/" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a></div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-6507131163685957862010-05-10T22:34:00.002-05:002010-05-10T22:35:29.514-05:00Great American Barbecue Blast<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-jP_k6mCCI/AAAAAAAAAqo/GFdNv9TrtxM/s1600/n124083430935776_4574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-jP_k6mCCI/AAAAAAAAAqo/GFdNv9TrtxM/s200/n124083430935776_4574.jpg" tt="true" width="196" /></a></div><div style="text-align: center;">Great American Barbecue Blast</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Start Time: Saturday, May 15, 2010 at 6:00pm</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">End Time: Sunday, May 16, 2010 at 11:00pm</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Location: Hilltop Office Building at Briarcliff Village</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Street: 212 Northwest Platte Valley Drive</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">City/Town: Riverside, MO</div><br />
Description<br />
<br />
Tickets are just $20 and include all-you-can-eat Oklahoma Joe's Barbecue and all-you-can-drink Clear 10 Vodka (and other beverages), silent auction with great items and music provided by DJ Anthony Nigro. David Ruisch and Ron Bailey will be bartending.<br />
<br />
The event starts at 6pm and goes to 11ish (so great pre-bar). All proceeds benefit Fox4 Love Fund, Guadelupe Center, St. Mary's Food Kitchen, Wyandotte Co Parks & Rec Foundation and Kookers Kare.<br />
<br />
Go to www.thinkbbq.com for more info or get tickets at the door.<br />
<br />
Hope to see you there.Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-35510290885613710872010-05-08T09:42:00.004-05:002010-05-10T16:41:00.436-05:00Smoke N' Fire's, "KC BBQ Books & Cooks"<div style="text-align: center;"></div><div align="center"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vs_khXNpI/AAAAAAAAAmY/i09NgoIx8xg/s1600/DSCF2470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vs_khXNpI/AAAAAAAAAmY/i09NgoIx8xg/s400/DSCF2470.JPG" tt="true" width="400" /></a></div><br />
Tonight I participated in <strong><a href="http://www.smokenfire.com/">Smoke N' Fire's</a>, "KC BBQ Books & Cooks"</strong> event, held from 6 - 8 pm. This event was put on to help <strong><a href="http://www.harvesters.org/">Harvester's</a></strong> increase their food supplies. The organization is experiencing a 40 to 60% increase in people needing assistance. A minimum donation of $10 or 10 canned goods was suggested for entry into the event, and all proceeds are going to Harvester's. <br />
<br />
The menu is <strong><a href="http://www.thegood-one.com/">Rob Russell's</a> (of Good One Smokers)</strong> delicious pulled pork & brisket, <strong>Jim Cattey's</strong> delicious potato casserole,<strong> <a href="http://www.smokenfire.com/">Steve Samazin's</a> (Smoke N' Fire's in house grill master)</strong> grilled treats and adult beverages. <strong><a href="http://www.richberryblues.com/">Rhythm & Blues live music by Rich Berry</a></strong>, a Smoke N' Fire favorite. <br />
Authors at tonight's event include: <br />
<br />
<strong><a href="http://www.bbqqueens.com/">Karen Adler & Judith Fertig a.k.a. Q Queens</a>, </strong><strong><br />
</strong><br />
<strong><a href="http://www.kcbs.us/">Carolyn Wells with the Kansas City BBQ Society</a>, </strong><strong><br />
</strong><br />
<strong><a href="http://www.baron-of-bbq.com/">Paul Kirk a.k.a. KC Baron of BBQ</a> and </strong><br />
<br />
<strong><a href="http://www.ribstarsbbq.com/">Rib Stars,Chef Richard McPeake</a></strong><br />
<br />
We all signed books purchased during the event and demonstrated recipes from our new books throughout the evening. Thank you to everyone that attended and participated to make this event a success!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-VthL8ftDI/AAAAAAAAAmg/L6wLr2yCdlU/s1600/DSCF2469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-VthL8ftDI/AAAAAAAAAmg/L6wLr2yCdlU/s320/DSCF2469.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vtt2TsARI/AAAAAAAAAmo/2zFYka9M9e4/s1600/DSCF2473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vtt2TsARI/AAAAAAAAAmo/2zFYka9M9e4/s320/DSCF2473.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-Vt7HpA1OI/AAAAAAAAAmw/FbgN6LkjC1k/s1600/DSCF2474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-Vt7HpA1OI/AAAAAAAAAmw/FbgN6LkjC1k/s320/DSCF2474.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VuIAxO94I/AAAAAAAAAm4/TWqtDltBhso/s1600/DSCF2475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VuIAxO94I/AAAAAAAAAm4/TWqtDltBhso/s320/DSCF2475.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VuVrkES9I/AAAAAAAAAnA/86a1fDD2P-Y/s1600/DSCF2476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VuVrkES9I/AAAAAAAAAnA/86a1fDD2P-Y/s320/DSCF2476.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VuimarlCI/AAAAAAAAAnI/MW7AYAo2-8U/s1600/DSCF2478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VuimarlCI/AAAAAAAAAnI/MW7AYAo2-8U/s320/DSCF2478.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VuwsMfCJI/AAAAAAAAAnQ/k15hjuiueTY/s1600/DSCF2479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VuwsMfCJI/AAAAAAAAAnQ/k15hjuiueTY/s320/DSCF2479.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vu9T1G0VI/AAAAAAAAAnY/-8K9P8M_eEw/s1600/DSCF2480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vu9T1G0VI/AAAAAAAAAnY/-8K9P8M_eEw/s320/DSCF2480.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VvMK2s4XI/AAAAAAAAAng/X5d0iBB_dzM/s1600/DSCF2481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VvMK2s4XI/AAAAAAAAAng/X5d0iBB_dzM/s320/DSCF2481.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VvZGJdYgI/AAAAAAAAAno/10FslwXuE-Q/s1600/DSCF2485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VvZGJdYgI/AAAAAAAAAno/10FslwXuE-Q/s320/DSCF2485.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VvmqdyEaI/AAAAAAAAAnw/ZV3GZqga6sc/s1600/DSCF2486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VvmqdyEaI/AAAAAAAAAnw/ZV3GZqga6sc/s320/DSCF2486.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VwBSQcjAI/AAAAAAAAAoA/ZCGu7scQrxY/s1600/DSCF2490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-VwBSQcjAI/AAAAAAAAAoA/ZCGu7scQrxY/s320/DSCF2490.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VwOrPKVUI/AAAAAAAAAoI/cKk74Iug1QU/s1600/DSCF2491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VwOrPKVUI/AAAAAAAAAoI/cKk74Iug1QU/s320/DSCF2491.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VwbgwIYFI/AAAAAAAAAoQ/JfMnw1B9mtk/s1600/DSCF2493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VwbgwIYFI/AAAAAAAAAoQ/JfMnw1B9mtk/s320/DSCF2493.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-VwoyKgn3I/AAAAAAAAAoY/O9Tlp8PC1jQ/s1600/DSCF2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-VwoyKgn3I/AAAAAAAAAoY/O9Tlp8PC1jQ/s320/DSCF2499.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VxQdRZuVI/AAAAAAAAAow/UNGmDCTE03A/s1600/DSCF2505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VxQdRZuVI/AAAAAAAAAow/UNGmDCTE03A/s320/DSCF2505.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vxdknb1UI/AAAAAAAAAo4/NK3aXiR8lcw/s1600/DSCF2506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vxdknb1UI/AAAAAAAAAo4/NK3aXiR8lcw/s320/DSCF2506.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vw2HALqQI/AAAAAAAAAog/P0jk6pYwOgk/s1600/DSCF2498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vw2HALqQI/AAAAAAAAAog/P0jk6pYwOgk/s320/DSCF2498.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VxDOjGgNI/AAAAAAAAAoo/5rjbyyZrPOM/s1600/DSCF2502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VxDOjGgNI/AAAAAAAAAoo/5rjbyyZrPOM/s320/DSCF2502.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vxq1w2plI/AAAAAAAAApA/9ahLMpNuupk/s1600/DSCF2508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vxq1w2plI/AAAAAAAAApA/9ahLMpNuupk/s320/DSCF2508.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vx4lG9SLI/AAAAAAAAApI/fDI1u_X2_TY/s1600/DSCF2509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vx4lG9SLI/AAAAAAAAApI/fDI1u_X2_TY/s320/DSCF2509.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-VyF2hw95I/AAAAAAAAApQ/75sxrEP1FgU/s1600/DSCF2510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-VyF2hw95I/AAAAAAAAApQ/75sxrEP1FgU/s320/DSCF2510.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VyguNuXcI/AAAAAAAAApg/LomP09Z3xuQ/s1600/DSCF2514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VyguNuXcI/AAAAAAAAApg/LomP09Z3xuQ/s320/DSCF2514.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vyt4y2n6I/AAAAAAAAApo/eN3FsYip2dQ/s1600/DSCF2519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S-Vyt4y2n6I/AAAAAAAAApo/eN3FsYip2dQ/s320/DSCF2519.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vy6_mE_RI/AAAAAAAAApw/8gkiuO4s-ds/s1600/DSCF2521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S-Vy6_mE_RI/AAAAAAAAApw/8gkiuO4s-ds/s320/DSCF2521.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VzH8nh0bI/AAAAAAAAAp4/hwbO6-GX65o/s1600/DSCF2522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VzH8nh0bI/AAAAAAAAAp4/hwbO6-GX65o/s320/DSCF2522.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VzVRatgsI/AAAAAAAAAqA/GR4oQneUsoY/s1600/DSCF2524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S-VzVRatgsI/AAAAAAAAAqA/GR4oQneUsoY/s320/DSCF2524.JPG" tt="true" width="320" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VzilWy7rI/AAAAAAAAAqI/748CmNqC-rE/s1600/DSCF2528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S-VzilWy7rI/AAAAAAAAAqI/748CmNqC-rE/s320/DSCF2528.JPG" tt="true" width="320" /></a></div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-71957134869177778932010-03-27T10:36:00.001-05:002010-03-27T10:38:00.782-05:00GENTLEMAN,..... LIGHT YOUR SMOKERS!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64gddjeBGI/AAAAAAAAAkM/rQypcVMKyGY/s1600/DSCF2278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64gddjeBGI/AAAAAAAAAkM/rQypcVMKyGY/s400/DSCF2278.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The coals are burning hot, the wood is burning clean, and the delicate smell of meat and spices cohabitating in a bath of smoke is caressing my nose while tickling my taste buds. Yep, <strong>BARBECUE SEASON HAS BEGUN!</strong></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64fVQfp1DI/AAAAAAAAAjk/W--8XVtmSGA/s1600/DSCF2270.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nt="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64fVQfp1DI/AAAAAAAAAjk/W--8XVtmSGA/s200/DSCF2270.JPG" width="200" /></a>Once again <strong>Guy Simpson (KC Rib Doctor)</strong> and myself, have begun the barbecue season by teaching our 1 day intensive barbecue class through <strong>Communiversity-Kansas City</strong>. This is a beginner’s class that lasts between 2 to 3 hours and covers all of the basics of barbecue (meat selection, fuel selection, temperature control, times and temperature, etc.). We usually close the class with a Q&A session and a complimentary barbecue dinner.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A big thank you to all that participated in our fist class of the year! I hope that the information that was given to you will help you to take your barbecue to another level of enjoyment! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S64flc8vFiI/AAAAAAAAAjs/jx4Y8I-oW0E/s1600/DSCF2252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S64flc8vFiI/AAAAAAAAAjs/jx4Y8I-oW0E/s320/DSCF2252.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64fyOTRpBI/AAAAAAAAAj0/MC7SagCTkJo/s1600/DSCF2250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64fyOTRpBI/AAAAAAAAAj0/MC7SagCTkJo/s320/DSCF2250.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64gBKzlAgI/AAAAAAAAAj8/0_Zk8P-2P7k/s1600/DSCF2257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64gBKzlAgI/AAAAAAAAAj8/0_Zk8P-2P7k/s320/DSCF2257.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64gP3TemKI/AAAAAAAAAkE/AqB-XsJIym8/s1600/DSCF2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64gP3TemKI/AAAAAAAAAkE/AqB-XsJIym8/s320/DSCF2256.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64gq1vCpbI/AAAAAAAAAkU/-C4okFtEVxk/s1600/DSCF2271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64gq1vCpbI/AAAAAAAAAkU/-C4okFtEVxk/s320/DSCF2271.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64g3luQCBI/AAAAAAAAAkc/YN7G7JOI4wc/s1600/DSCF2272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64g3luQCBI/AAAAAAAAAkc/YN7G7JOI4wc/s320/DSCF2272.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64hEh0RWVI/AAAAAAAAAkk/Eih0dMiR560/s1600/DSCF2275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64hEh0RWVI/AAAAAAAAAkk/Eih0dMiR560/s320/DSCF2275.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64hEh0RWVI/AAAAAAAAAkk/Eih0dMiR560/s1600/DSCF2275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64hEh0RWVI/AAAAAAAAAkk/Eih0dMiR560/s320/DSCF2275.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64hgZ5SoXI/AAAAAAAAAk0/U0sxo-jAzFs/s1600/DSCF2279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64hgZ5SoXI/AAAAAAAAAk0/U0sxo-jAzFs/s320/DSCF2279.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64jz28uU_I/AAAAAAAAAmM/1MVL2h6z7gc/s1600/DSCF2300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64jz28uU_I/AAAAAAAAAmM/1MVL2h6z7gc/s320/DSCF2300.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64iHEqCAyI/AAAAAAAAAlM/su7s20LLdIA/s1600/DSCF2283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64iHEqCAyI/AAAAAAAAAlM/su7s20LLdIA/s320/DSCF2283.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S64htuzehYI/AAAAAAAAAk8/qqqT-MFZJbM/s1600/DSCF2281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S64htuzehYI/AAAAAAAAAk8/qqqT-MFZJbM/s320/DSCF2281.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64iglLg-vI/AAAAAAAAAlc/0rIbgeDh0Cg/s1600/DSCF2297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S64iglLg-vI/AAAAAAAAAlc/0rIbgeDh0Cg/s320/DSCF2297.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64ituNzyUI/AAAAAAAAAlk/jNkqoP0szwc/s1600/DSCF2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S64ituNzyUI/AAAAAAAAAlk/jNkqoP0szwc/s320/DSCF2298.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64i8IQbhUI/AAAAAAAAAls/jvjpH1-h-CU/s1600/DSCF2309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64i8IQbhUI/AAAAAAAAAls/jvjpH1-h-CU/s320/DSCF2309.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64jY_yc9lI/AAAAAAAAAl8/Iuy9tneYcig/s1600/DSCF2311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S64jY_yc9lI/AAAAAAAAAl8/Iuy9tneYcig/s320/DSCF2311.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S64jl4XBBxI/AAAAAAAAAmE/ndnjgvnZCHQ/s1600/DSCF2314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S64jl4XBBxI/AAAAAAAAAmE/ndnjgvnZCHQ/s320/DSCF2314.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-37494964801612343532010-02-24T21:23:00.002-06:002010-02-24T21:27:36.632-06:00Travel Channel to film barbecue special in Kansas City<div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S4Xsev9kNNI/AAAAAAAAAjM/6Gamdc5cSMM/s1600-h/tchannellogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" kt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S4Xsev9kNNI/AAAAAAAAAjM/6Gamdc5cSMM/s200/tchannellogo.jpg" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Carolyn Wells and I are delighted to be judges at this event.While this is probably not newsworthy, we want you to know that we are out there promoting Kansas City Barbecue!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Calling all barbecue aficionados, rib lovers and sauce superfans—Kansas City’s signature cuisine will soon be the main course for an episode of Food Wars, a new series airing this spring on the Travel Channel. The show features America’s most iconic food cities, and the next stop on the crew’s whirlwind culinary tour is Kansas City, where they’ll compare the barbecue ribs of two local institutions: Gates and Arthur Bryant’s. </div>The public is encouraged to join host Camille Ford at three film shoots scheduled for this weekend. More details below. <br />
<br />
Friday, Feb. 26: Noon to 4 p.m.<br />
Filming at Gates Bar-B-Q (1221 Brooklyn Ave.) <br />
Public encouraged to attend, specifically loyal and enthusiastic fans of Gates <br />
<br />
Saturday, Feb. 27: Noon to 4 p.m.<br />
Filming at Arthur Bryant’s Barbecue (1727 Brooklyn Ave.)<br />
Public encouraged to attend, specifically loyal and enthusiastic fans of Arthur Bryant’s <br />
<br />
Sunday, Feb. 28: Starting at noon <br />
Barbecue showdown filming at the Negro Leagues Baseball Museum (1616 E 18th St.) <br />
<br />
No matter which side of the fence you may fall, all barbecue lovers are encouraged to attend. Amp up the enthusiasm and show your support with signs, banners or shirts bearing the name of your favorite rib restaurant – Gates or Bryant’s. <br />
<br />
Food Wars premieres Tuesday, March 9, on the Travel Channel. The Kansas City episode will air later this spring on a date to be determined. <br />
<br />
For more information about the show, visit www.travelchannel.com/TV_Shows/Food_Wars. <br />
<br />
For questions regarding this weekend’s film schedule, please contact fanfoodcasting@gmail.com.Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-39668776149419495432010-01-27T23:42:00.004-06:002010-01-28T09:21:46.922-06:00One On One With Personal Chef Wendy Boumo Chok<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15E8F09GEI/AAAAAAAAAgM/Cw_C09QVQxs/s1600-h/DSCF2048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15E8F09GEI/AAAAAAAAAgM/Cw_C09QVQxs/s640/DSCF2048.JPG" width="480" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For three days, personal chef <strong>Wendy Boumo Chok</strong> of Los Angeles, California, ate, lived and learned how to prepare barbecue. Chef Wendy came to me because she wanted to increase her knowledge while improving her preparation of America’s cuisine to astonish her clients. Well, I aim to please!<br />
<br />
Wendy’s first day began with us paying a visit to <strong>Bichelmeyer Meats (704 Cheyenne Avenue Kansas City, KS 66105-2087 - (913) 342-5945)</strong>. Bichelmeyer’s is a butcher shop that specializes in processing meats the old fashioned way. Meats and specialty cuts are processed to order. Sausage of various kinds are made fresh daily along with many other menu items. We were met by the owner, <strong>Joe Bichelmeyer</strong>, who gave Wendy a personal tour. He shared with Wendy the history of Bichelmyer’s, how the meats are processed and sold, and the inner working of Bichelmeyer Meats. For lunch we ate at what many consider to be the best barbecue restaurant in the Kansas City region, <strong>Oklahoma Joes (3002 W 47th Ave, Kansas City, KS 66103, www.oklahomajoesbbq.com )</strong>. There Wendy was given a personal tour of the kitchen before enjoying an excellent representation of what barbecue should taste like! After lunch it was time to get to work! Wendy and I began our one on one by learning how to create and balance her own signature “rub” or seasoning. From there Wendy trimmed and seasoned ribs with her signature rub and my rub just for the sake of comparison. We then discussed cooking times and temperatures as well as wood characteristics and flavoring. In to the smoker the ribs went. Wendy was a very enthusiastic student. While we were waiting for the ribs to cook I showed Wendy what to look for when selecting both briskets and pork butts. She then trimmed both meats for tomorrow’s lesson. After a little Q&A it was time to take the ribs out of the smoker. “Well how did she do?” you ask? Check the pictures below. It’s time to wrap things up for day one and get some rest. <br />
<br />
Day two was met with Wendy’s lustrous smile. Today’s lesson began with us focusing on cooking times and temperatures for brisket and pork butts. We also discussed which herbs and seasonings best compliment each meat as well as wood pairings. In to the smoker they went. It’s time for a pop quiz, so on to <strong>Restaurant Depot</strong> we went. While we toured Restaurant Depot I had Wendy to select various cuts of meat and explain to me why she had chosen them. She passed with flying colors. All of this food is making me hungry. Let's eat lunch! Today we went to the one barbecue restaurant that exemplifies Kansas City barbecue, <strong>Arthur Bryant’s Barbecue (1727 Brooklyn Avenue, Kansas City, MO 64127-2530, www.arthurbryantsbbq.com ).</strong> Arthur Bryant’s Barbecue can trace its descent from <strong>Henry Perry, the "father of Kansas City barbecue",</strong> who in 1908 began serving smoked meats to workers in the Garment District in Downtown Kansas City from an alley stand. Perry moved to the 18th Street and Vine neighborhood where he sold barbecue for 25 cents a slab from a trolley barn at 19th and Highland. After enjoying lunch we were met by the current owner Bryant’s, <strong>Gary Berbiglia</strong>. Gary was more than happy to give Wendy a personal tour of the restaurant and share his wisdom about the barbecue restaurant business with her. Once again it was time to get back to work. After Wendy checked on the cooking progress of the briskets and pork butt, we created recipes for, cooked and bottled several barbecue sauces <strong>(Raspberry Chipotle, Kansas City style, Mustard Barbecue sauce, North Carolina Vinegar sauce, and Wendy’s own personal sauce).</strong> Once the sauces were bottled we mixed seasoning for homemade Italian and Texas Hot link style sausages. We mixed and refrigerated the sausage which will be cooked during tomorrow’s lessons. It is time to take the briskets and butts out of the smoker. Let’s evaluate the finished product. Wendy did well for this to be her first time cooking both meats. We have reached the point that we need to clean up and get some rest. Day two has come to an end.<br />
<br />
Day three. Has Wendy had her fill of this thing that we love named barbecue? No! Once again I was greeted by her courteous and infectious smile. We began our day with a refresher of the information Wendy has learned so far. Wendy trimmed, seasoned, and placed ribs in the smoker. This was done to review and solidify what she learned on day one. We moved on to discussing cooking times and temperatures, flavor profiles, and wood pairings for chicken. Wendy then trimmed and seasoned chicken. After that, you guessed it, in to the smoker the chicken went. From there we created a recipe for barbecue beans. After mixing in the seasonings and burnt ends from yesterday’s brisket, Wendy put the beans in the smoker along with the sausage that she created the day before. It was time for more Q&A (I did not want to leave any stone unturned). We have reached the time for the final exam. How did everything turn out? Excellent! <strong>I am proud to say that Wendy Boumo Chok is now a graduate of Paul Kirk’s Pitmasters School of Barbecue!</strong><br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15FdcnT8uI/AAAAAAAAAgU/TjcrRedJsKY/s1600-h/DSCF1989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15FdcnT8uI/AAAAAAAAAgU/TjcrRedJsKY/s320/DSCF1989.JPG" width="320" /></a><br />
</div><div align="center"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15FqMNFuxI/AAAAAAAAAgc/q5rgT_4WKks/s1600-h/DSCF1990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15FqMNFuxI/AAAAAAAAAgc/q5rgT_4WKks/s320/DSCF1990.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S15EYuHU7vI/AAAAAAAAAgE/_DoH3D-GymY/s1600-h/DSCF1957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S15EYuHU7vI/AAAAAAAAAgE/_DoH3D-GymY/s320/DSCF1957.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15GRf9zTnI/AAAAAAAAAg0/xYEBSQIgl5Q/s1600-h/DSCF1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15GRf9zTnI/AAAAAAAAAg0/xYEBSQIgl5Q/s320/DSCF1962.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15HbRdkmGI/AAAAAAAAAhE/uZcMJyHGdlI/s1600-h/DSCF1973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15HbRdkmGI/AAAAAAAAAhE/uZcMJyHGdlI/s320/DSCF1973.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15HoI5AysI/AAAAAAAAAhM/Zy431KbzvAU/s1600-h/DSCF1981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15HoI5AysI/AAAAAAAAAhM/Zy431KbzvAU/s320/DSCF1981.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15H27ONqiI/AAAAAAAAAhU/jdHBtk13KKY/s1600-h/DSCF1980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15H27ONqiI/AAAAAAAAAhU/jdHBtk13KKY/s320/DSCF1980.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S15IQQImOFI/AAAAAAAAAhk/l6YgEtVOwBA/s1600-h/DSCF2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S15IQQImOFI/AAAAAAAAAhk/l6YgEtVOwBA/s320/DSCF2011.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15IdQ8YwGI/AAAAAAAAAhs/4T2BimKsdC4/s1600-h/DSCF2022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15IdQ8YwGI/AAAAAAAAAhs/4T2BimKsdC4/s320/DSCF2022.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/S15IqQOyOKI/AAAAAAAAAh0/Ks0j4eH2OqE/s1600-h/DSCF2023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/S15IqQOyOKI/AAAAAAAAAh0/Ks0j4eH2OqE/s320/DSCF2023.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15I3uU7L-I/AAAAAAAAAh8/viq4OImDqc8/s1600-h/DSCF2043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15I3uU7L-I/AAAAAAAAAh8/viq4OImDqc8/s320/DSCF2043.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/S15JE1E3QMI/AAAAAAAAAiE/EIt7vg7toCc/s1600-h/DSCF2046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/S15JE1E3QMI/AAAAAAAAAiE/EIt7vg7toCc/s320/DSCF2046.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15JQuIGBYI/AAAAAAAAAiM/VcrPMxw2MF8/s1600-h/DSCF2048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15JQuIGBYI/AAAAAAAAAiM/VcrPMxw2MF8/s320/DSCF2048.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15KKMshIDI/AAAAAAAAAiU/SGJMiAMhVcM/s1600-h/DSCF2053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15KKMshIDI/AAAAAAAAAiU/SGJMiAMhVcM/s320/DSCF2053.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15KYOq0wcI/AAAAAAAAAic/o1NwxhNI8PU/s1600-h/DSCF2064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15KYOq0wcI/AAAAAAAAAic/o1NwxhNI8PU/s320/DSCF2064.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15KlVrM_CI/AAAAAAAAAik/hfQwIfALQyc/s1600-h/DSCF2067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15KlVrM_CI/AAAAAAAAAik/hfQwIfALQyc/s320/DSCF2067.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15KyMfxfmI/AAAAAAAAAis/JB3cGjsUVdc/s1600-h/DSCF2070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15KyMfxfmI/AAAAAAAAAis/JB3cGjsUVdc/s320/DSCF2070.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15K_VyYp0I/AAAAAAAAAi0/diI_lSjYHdo/s1600-h/DSCF2080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15K_VyYp0I/AAAAAAAAAi0/diI_lSjYHdo/s320/DSCF2080.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15LM7i9_DI/AAAAAAAAAi8/Tgc8WjtLwus/s1600-h/DSCF2090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/S15LM7i9_DI/AAAAAAAAAi8/Tgc8WjtLwus/s320/DSCF2090.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15LZr9v7wI/AAAAAAAAAjE/8IZKscKaO_k/s1600-h/DSCF2094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/S15LZr9v7wI/AAAAAAAAAjE/8IZKscKaO_k/s320/DSCF2094.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div style="text-align: right; width: 480px;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><embed flashvars="rssFeed=http%3A%2F%2Ffeed594.photobucket.com%2Falbums%2Ftt23%2FHiHi43%2FOne%2520on%2520One%2520with%2520Wendy%2520Boumo%2520Chok%2Ffeed.rss" height="304" src="http://static.pbsrc.com/flash/rss_slideshow.swf" style="height: 304px; width: 425px;" type="application/x-shockwave-flash" width="425" wmode="transparent"><a href="http://photobucket.com/redirect/album?showShareLB=1" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a><a href="http://s594.photobucket.com/albums/tt23/HiHi43/One%20on%20One%20with%20Wendy%20Boumo%20Chok/" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a><br />
</div></div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com1tag:blogger.com,1999:blog-5561323414886529638.post-41498063625260203152009-12-25T16:34:00.001-06:002009-12-25T16:35:40.070-06:00MERRY CHRISTMAS!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/SzU91vHa93I/AAAAAAAAAew/SzR6TtWscEw/s1600-h/merry_christmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/SzU91vHa93I/AAAAAAAAAew/SzR6TtWscEw/s640/merry_christmas.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Wishing you and your family a safe and joyous Christmas! <br />
</div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0tag:blogger.com,1999:blog-5561323414886529638.post-12613698687366818192009-12-04T20:13:00.009-06:002009-12-06T12:36:35.643-06:00MY ROAD TRIP TO PAPPY'S SMOKEHOUSE<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm8K3s1rJI/AAAAAAAAAb0/92Ac6GWJMso/s1600-h/100_1649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm8K3s1rJI/AAAAAAAAAb0/92Ac6GWJMso/s400/100_1649.JPG" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm-cMNQZAI/AAAAAAAAAc8/r9MoCU9Mt8c/s1600-h/100_1594.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm-cMNQZAI/AAAAAAAAAc8/r9MoCU9Mt8c/s200/100_1594.JPG" /></a>I have been hearing good reviews about a barbecue restaurant in St. Louis, Missouri. It was rumored that my old Executive Chef from <strong>RUB</strong> in Las Vegas was running the kitchen and serving the best barbecue in the city. It was time to find out if the reviews were true, so yesterday I took a road trip to St. Louis to find out for myself. After driving for a little under 4 hours, making a couple of pit stops, and dealing with a cranky GPS system, we arrived in mid- town St. Louis. My anticipation built as we arrived right around the time that the lunch rush begins to die down. I’ve heard stories of how the line to place your order during lunch comes out of the front door, wraps around the side of the building, and back inside to a hallway via a side door. We were lucky. We just missed that experience. Once you walk in you are greeted by the inviting smell of wood and meat becoming barbecue. This seemed promising.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As I made my way from the back entrance to the front counter, I say to myself “is that a familiar face that I see?” Yes! It is <strong>Skip Steele, Executive Chef of Pappy’s Smokehouse!</strong> I was greeted by a welcoming handshake that had surprise and glee. Skip is both an accomplished barbecue cook and chef. He used to compete on the <strong>Memphis in May</strong> contest circuit (now known as <strong>MBN</strong>), cooking in both the whole hog and ribs divisions. He has placed first, second, and sixth place overall in the whole hog division, and third place overall in the ribs division at the <strong>Memphis in May Championship</strong> contest between 1996 and 2006. This barbecue championship contest is held each year in Memphis, Tennessee. It is the world’s largest pork barbecue contest and is known as<strong>” the Super Bowl of Swine”.</strong><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As Skip led us to our table we were then greeted by <strong>Mike Emerson, owner of Pappy’s Smokehouse.</strong> Mike has been in the restaurant business since the early 70’s. He started out owning a pizza restaurant. After a while Mike opened a white cloth establishment. Mike tells me that in the 80’s he walked away from restaurants all together. Well, I for one am glad that he decided to come back.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/SxnAFWHO0WI/AAAAAAAAAdE/fRdxEq5r76I/s1600-h/100_1603.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" er="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/SxnAFWHO0WI/AAAAAAAAAdE/fRdxEq5r76I/s200/100_1603.JPG" /></a>It was time to validate my reason for coming to Pappy’s. We were served a sample platter that included sliced brisket, sliced smoked turkey breast, pulled pork, loin back ribs, potato salad, sweet potato fries, and baked beans. Skip describes the food as “Memphis style slow smoked barbecue”. Some cuts of meat spend up to 16 hours in the smoker. We were told that on a Saturday Pappy’s sells 700 to 750lbs. of ribs, 300 lbs. of brisket, 400 lbs. of pulled pork, 250lbs. of chicken, and 30 gallons of beans. According to Mike, Pappy’s is the largest seller of sweet potato fries in the United States. <br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Folks, let me tell you, if I could use only one word to describe the food from Pappy’s it would be <strong>OUTSTANDING!</strong> The brisket is smoky, moist and flavorful. The pulled pork is melt in your mouth tender and moist. And the ribs… <strong>WOW</strong>! The ribs are so tender that your grandmother can eat them without having her dentures in. The three sauces that Pappy’s has to offer really compliment the meat and can accommodate the pickiest of eaters. They do not skimp on the portions at Pappy’s and their service rivals the food. <b>This is what I came to St. Louis for!</b><br />
<br />
If you are ever in St. Louis or just live close by, I recommend that you pay Pappy’s Smokehouse a visit! They are located at <strong>3106 Olive (on the corner of Cardinal & Olive streets next to Harris – Stowe State University). </strong>They recommend that you call ahead to place your order <strong>(314- 535 – 4340)</strong>. Or you can check them out online at <strong><a href="http://www.pappyssmokehouse.com/">http://www.pappyssmokehouse.com/</a>.</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm8j5-xrVI/AAAAAAAAAb8/WLxetqXJkfA/s1600-h/100_1579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm8j5-xrVI/AAAAAAAAAb8/WLxetqXJkfA/s400/100_1579.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Skip Steele and the Baron<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/Sxm8ovf8fQI/AAAAAAAAAcE/PDAxCadebok/s1600-h/100_1580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/Sxm8ovf8fQI/AAAAAAAAAcE/PDAxCadebok/s400/100_1580.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Catching Up<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm8saCXyRI/AAAAAAAAAcM/b_N49jGNgTM/s1600-h/100_1582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm8saCXyRI/AAAAAAAAAcM/b_N49jGNgTM/s400/100_1582.JPG" /></a><br />
</div><div style="text-align: center;"><br />
The Menu<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm9yy59qtI/AAAAAAAAAcU/flHG4YvLhlw/s1600-h/100_1583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm9yy59qtI/AAAAAAAAAcU/flHG4YvLhlw/s400/100_1583.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Skips Trophies<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/Sxm-A3B_GHI/AAAAAAAAAcc/fCuhzODF1fo/s1600-h/100_1586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/Sxm-A3B_GHI/AAAAAAAAAcc/fCuhzODF1fo/s400/100_1586.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Mike Emmerson and the Baron<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_7HhoHr3Er6I/Sxm-EaopacI/AAAAAAAAAck/D3117D-GKqE/s1600-h/100_1588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://2.bp.blogspot.com/_7HhoHr3Er6I/Sxm-EaopacI/AAAAAAAAAck/D3117D-GKqE/s400/100_1588.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Mike and Paul talking shop<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_7HhoHr3Er6I/Sxm-RbaUmgI/AAAAAAAAAcs/C1nXSgnKGCQ/s1600-h/100_1591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://1.bp.blogspot.com/_7HhoHr3Er6I/Sxm-RbaUmgI/AAAAAAAAAcs/C1nXSgnKGCQ/s400/100_1591.JPG" /></a><br />
</div><div align="center"><br />
</div><div align="center">No time to talk<br />
</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm-YlMaRZI/AAAAAAAAAc0/NgP5weWisy4/s1600-h/100_1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/Sxm-YlMaRZI/AAAAAAAAAc0/NgP5weWisy4/s400/100_1592.JPG" /></a><br />
</div><div align="center"><br />
The smile says it all<br />
</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_7HhoHr3Er6I/SxnAxH0XHuI/AAAAAAAAAdM/utBwA9d75Ac/s1600-h/100_1615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://3.bp.blogspot.com/_7HhoHr3Er6I/SxnAxH0XHuI/AAAAAAAAAdM/utBwA9d75Ac/s400/100_1615.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Skips special sauce!<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_7HhoHr3Er6I/SxnA04zNffI/AAAAAAAAAdU/Iwq9zDNjx_8/s1600-h/100_1640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_7HhoHr3Er6I/SxnA04zNffI/AAAAAAAAAdU/Iwq9zDNjx_8/s400/100_1640.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enough said! <br />
</div></div><div style="text-align: right; width: 480px;"><embed flashvars="rssFeed=http%3A%2F%2Ffeed594.photobucket.com%2Falbums%2Ftt23%2FHiHi43%2FSMOKEHOUSE%2Ffeed.rss" height="360" src="http://static.pbsrc.com/flash/rss_slideshow.swf" type="application/x-shockwave-flash" width="480" wmode="transparent"><a href="http://photobucket.com/redirect/album?showShareLB=1" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a><a href="http://s594.photobucket.com/albums/tt23/HiHi43/SMOKEHOUSE/" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a><br />
</div>Chef Paulhttp://www.blogger.com/profile/01998412321359731949noreply@blogger.com0