Let me begin with thanking all the veterans (past and present) and our fighting forces wherever they may be for their military service. You guys are the greatest!
Don Chute has a great little video with Gene Simmons that you all should see. A tribute to all the branches of the military. Great music for great people!
Now I know you are all wondering how I did in Westmont's Red, White & BBQ contest. Well, the answer is not to good. We were 31st place over all out of 52 teams.
However, my ribs did not come in last place. Let me explain that last comment. The first year we competed there, my ribs cost me a Grand Championship. We had a 3rd place chicken, a 1st place pork and a 4th place beef brisket. My ribs were dead last which put us 7th place over all. The next year my ribs were 2nd from the bottom and last year they were 3rd from the bottom. This year they were 35th out of 52.
Oh well, may next year.
Monday, May 31, 2010
Saturday, May 22, 2010
BBQ Stadium, Westmont IL.
Ahhh! Its Saturday! One week from today I'll be back on the floor of BBQ Stadium (Ty Warner Park in Westmont Il). The smell of napalm in the morning...opps I mean the smell of smoking hickory and oak in the morning. Don't ya' just love it? Will Dr Porkenstein do a 4pete? Is this be a come back to competition win for the Porkrastinators? Will Uncle Bub give out his secret recipe for fried Mac & Cheese? I guess we'll have to wait for the smoke to clear next Sunday.
If you didn't know, this is a Kansas City BBQ Society sanctioned contest. We have to cook 4 meats and they are chicken, pork ribs, pork shoulder (picnic, butt or both) and beef brisket. The hard part is the turn in times on Sunday. The chicken is due in at noon, the ribs at 12:30, pork at 1pm and brisket at 1:30pm.
I don't know exactly how many teams will be there. Last year they said that they were capping the number of entries at 48 or 54 teams. Also last year they had entries from as far away as New York and five different states. The current point leader (Quau) in the KCBS team of the year standings will be there. CancerSucksChicago.com the 2006 Jack Daniels World Champion will be there.
If you're in the neighborhood stop down and say hi. Also, on Sunday, after turn in, most teams will put out samples of their Championship BBQ. Don't expect the samples to last too long as there are a lot of great tasting food.
If you didn't know, this is a Kansas City BBQ Society sanctioned contest. We have to cook 4 meats and they are chicken, pork ribs, pork shoulder (picnic, butt or both) and beef brisket. The hard part is the turn in times on Sunday. The chicken is due in at noon, the ribs at 12:30, pork at 1pm and brisket at 1:30pm.
I don't know exactly how many teams will be there. Last year they said that they were capping the number of entries at 48 or 54 teams. Also last year they had entries from as far away as New York and five different states. The current point leader (Quau) in the KCBS team of the year standings will be there. CancerSucksChicago.com the 2006 Jack Daniels World Champion will be there.
If you're in the neighborhood stop down and say hi. Also, on Sunday, after turn in, most teams will put out samples of their Championship BBQ. Don't expect the samples to last too long as there are a lot of great tasting food.
Wednesday, May 12, 2010
All Texas Bloggers & Readers
Please, Please, Please! Help.
Ray Lampe's (AKA Dr BBQ) BBQ trailer was stolen last night (night of May 11th). Here is the note I got..
Please keep an eye out for the missing trailer and pass the word.
Thank you for your help.
Ray Lampe's (AKA Dr BBQ) BBQ trailer was stolen last night (night of May 11th). Here is the note I got..
My trailer was stolen last night at a hotel in Wichita Falls, TX. It's a 14ft Wells Cargo with Green Flames on the side, a kitchen and Big Green Egg in the back. Anybody sees it email me at drbbq@hotmail.com
Please keep an eye out for the missing trailer and pass the word.
Thank you for your help.
Sunday, May 9, 2010
Tuesday, May 4, 2010
I've been lost and now...
I'm found. LOL
Sorry for being away so long. I had a lot of things to do. I've been trying to get the proverbial ducks in order for two things.
1. We had our first BBQ contest May 1 & 2 in Liberty Indiana. We had to get the trailer ready and buy supplies. You'd be surprised about all the things that needed stocking up, especially pellets. BTW we came in 14th out of 38. Not bad for our first outing of the year.
2. During the month of April I was busy visiting the pension board, human resources (personnel dept.) and various other assorted departments.
It is official, I'll be retired as of May 28th, 2010! I'll have 30 years and 2 months of service with the Cook County Sheriff's department. I figured that after 2 trips to the hospital and being sued once I shouldn't press my luck anymore. Its time to try and enjoy life.
Will I have more time to do BBQ contest? Maybe. The cost to do a contest isn't cheap. The Dudette will continue working for a little while but I look for her to "retire" after the first of the year.
My "honey do" list is growing, so I'll have lots to do in my spare time.
Once again sorry for the long delay. I'll have the marinade part up in a few days.
Sorry for being away so long. I had a lot of things to do. I've been trying to get the proverbial ducks in order for two things.
1. We had our first BBQ contest May 1 & 2 in Liberty Indiana. We had to get the trailer ready and buy supplies. You'd be surprised about all the things that needed stocking up, especially pellets. BTW we came in 14th out of 38. Not bad for our first outing of the year.
2. During the month of April I was busy visiting the pension board, human resources (personnel dept.) and various other assorted departments.
It is official, I'll be retired as of May 28th, 2010! I'll have 30 years and 2 months of service with the Cook County Sheriff's department. I figured that after 2 trips to the hospital and being sued once I shouldn't press my luck anymore. Its time to try and enjoy life.
Will I have more time to do BBQ contest? Maybe. The cost to do a contest isn't cheap. The Dudette will continue working for a little while but I look for her to "retire" after the first of the year.
My "honey do" list is growing, so I'll have lots to do in my spare time.
Once again sorry for the long delay. I'll have the marinade part up in a few days.
Tuesday, March 30, 2010
Brine now and marinade later ;-P
Hey gang! I got an email from Ted in Menomonee Falls Wi. Ted was asking about brines and marinades. He wanted to know what was the difference between them and when to use each one.
To put it simply, a brine is water, salt and sugar and a marinade is an acid, oil and seasonings.
I'm no food scientist so I can't give you the scientific explanation as to why brining works. So I'll give you the Dude's version. Ready? Splish, splash your meats takin' a bath, all on a Saturday night. Rub a dub dub add you special rub and we'll be gourmet eatin' tonight.
Seriously, the salt, water and sugar combine and does something chemically to the meat. It makes the meat able to absorb and retain the solution. If you add different seasonings to the brine it will be carried into the meat adding extra flavor. The benefits of brining is that the meat will seem juicier and tender. You can slightly over cook brined meats without it drying out. Also, it seems like brined meat cooks a little faster.
When you go to the store, check out chicken. Look at the label. It may say 3% solution added or 10% solution by volume on the package or label. Look at some prepackaged ribs. It may say enhanced or something similar. The solution added to both is a brine with other seasonings.
What meat works best with brining? Usually lean meats. Turkey, chicken, pork (ribs, tenderloin, etc) or seafood work best.
Before I forget, if you brine, don't add any salt to your rub or seasonings after brining. Also, if you are on a reduced sodium diet I don't suggest you eat the brined food.
How about some...
Beer Brined Pork Chops
4 boneless pork chops about 1 ½ inches thick
1 ¾ cups water
1 ¾ cups dark beer
3 tablespoons Kosher or Sea salt
2 ½ tablespoons mild molasses
2 teaspoons black pepper
4 cloves garlic minced.
To make the brine put the water, beer salt and molasses in a large bowl and mix well. Make sure the salt and molasses are mixed into the liquid.
Trim pork chops of excess fat and place into large resealable plastic bag. Pour brine over the meat, seal the bag and mix the brine and meat around to make sure the meat is covered in the brine. Put the bag into the fridge and let the meat soak over night or 24 hours.
Prepare grill with medium hot coals spread around a drip pan in the center.
Drain chops and pat dry. Mix pepper and garlic together and rub into the chops.
Place chops on grill over drip pan, cover and cook 30 minutes, turning once about half way through. Cook until the internal temperature is 160 degrees or the juices run clear.
Enjoy.
My take on marinades in a couple of days.
To put it simply, a brine is water, salt and sugar and a marinade is an acid, oil and seasonings.
I'm no food scientist so I can't give you the scientific explanation as to why brining works. So I'll give you the Dude's version. Ready? Splish, splash your meats takin' a bath, all on a Saturday night. Rub a dub dub add you special rub and we'll be gourmet eatin' tonight.
Seriously, the salt, water and sugar combine and does something chemically to the meat. It makes the meat able to absorb and retain the solution. If you add different seasonings to the brine it will be carried into the meat adding extra flavor. The benefits of brining is that the meat will seem juicier and tender. You can slightly over cook brined meats without it drying out. Also, it seems like brined meat cooks a little faster.
When you go to the store, check out chicken. Look at the label. It may say 3% solution added or 10% solution by volume on the package or label. Look at some prepackaged ribs. It may say enhanced or something similar. The solution added to both is a brine with other seasonings.
What meat works best with brining? Usually lean meats. Turkey, chicken, pork (ribs, tenderloin, etc) or seafood work best.
Before I forget, if you brine, don't add any salt to your rub or seasonings after brining. Also, if you are on a reduced sodium diet I don't suggest you eat the brined food.
How about some...
Beer Brined Pork Chops
4 boneless pork chops about 1 ½ inches thick
1 ¾ cups water
1 ¾ cups dark beer
3 tablespoons Kosher or Sea salt
2 ½ tablespoons mild molasses
2 teaspoons black pepper
4 cloves garlic minced.
To make the brine put the water, beer salt and molasses in a large bowl and mix well. Make sure the salt and molasses are mixed into the liquid.
Trim pork chops of excess fat and place into large resealable plastic bag. Pour brine over the meat, seal the bag and mix the brine and meat around to make sure the meat is covered in the brine. Put the bag into the fridge and let the meat soak over night or 24 hours.
Prepare grill with medium hot coals spread around a drip pan in the center.
Drain chops and pat dry. Mix pepper and garlic together and rub into the chops.
Place chops on grill over drip pan, cover and cook 30 minutes, turning once about half way through. Cook until the internal temperature is 160 degrees or the juices run clear.
Enjoy.
My take on marinades in a couple of days.
Sunday, March 21, 2010
For all my Cubs friends.
I got this in an email and decided to share it with you. Yep, I'm a Southsider. Go White Sox!
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