Eat Ugly

Summer Fun & BBQ

2007-07-20T08:24:00.000-04:00

I hope your summer has been as event filled and enjoyable as ours. We have fired up the BBQ pit almost every weekend since school let out and now I have become the family caterer. I really can’t complain because I get to practice on someone else’s dollar. Plus I have really been able to play with my recipes and rituals. Today, I have started to cook for a party my mom is having tomorrow. On the pit as we speak is a 14 pound brisket and a couple of 8 pound bone in Boston Butts. I don't have time to give you the details now, I have to prep a few chickens and 1/2 dozen racks of ribs.

Anyway, and more importantly, if you have a chance check out Panda Curry a great blog by a cool guy- Eric Patnoe.

I'll be back later with some pics and ideas about today’s BBQ.

...Ugly Gourmet

Forth of July Recipes

2007-07-03T10:54:00.000-04:00

Well I have been away from the bolg for quite some time, so I thought I would ease back in slowly. Here are couple of recipes that have become two of my family’s favorite side dishes. I promised my emial subcribes that these would not be posted on the site anytime soon, but i don't think they will mind if I share them here.

These two recipes have been taken from one of my all time favorite BBQ cookbooks. I don’t sell books at UglyGourmet.com, but if I did Peace Love and Barbecue by Mike Mills and Amy Mills Tunnicliff would be first on my list. For me cooking has always been about celebrating life with family and friends and I think Mr. Mills feels the same way.

As with any recipe that comes into my backyard I have changed them- I just haven’t recorded my changes yet. This being said, the recipes below have been taken from Peace Love and Barbecue and have not been altered (I think).

Mike’s Crunchy Cole Slaw

1 head Napa cabbage (original recipe calls for green cabbage)
¼ head of read cabbage
1 carrot shredded

Dressing:
2 cups apple cider vinegar
2 cups sugar
1 ½ tablespoon canola oil or other mild vegetable oil
½ cup chopped onion (I use red)
¼ cup chopped green bell pepper (I use a whole yellow or red)
¼ teaspoon celery seed
½ teaspoon finely ground kosher salt (I don’t grind it)
½ teaspoon ground black pepper
¼ teaspoon chopped garlic

***I never measure seasonings and use more garlic and onion than the recipe calls for I just don’t know how much more???

Toss the cabbage and carrot together in a large bowl.

Make the dressing in a different bowl, mix until the sugar is completely dissolved.

Add dressing a ¼ cup at a time and toss well until it tastes the way you want it too. I never use all of the dressing and you don’t want to add too much. You can save left over dressing for up to five days in refrigerator-- Tastes great on garden salads and fresh vegetables.

17th Street's Tangy Pit Beans

2 tablespoons prepared yellow mustard (like French’s)
3 cups ketchup
1 cup diced onion
1 diced bell pepper
1 ½ cups packed brown sugar
½ cup honey
1 to 1 ½ teaspoons BBQ rub (I often forget)
1 large can 28oz pork and beans (like Campbell’s)
1 19 oz can large red kidney beans (rinsed and drained)
1 15.5 oz can chili beans (like Bush’s chili starter)
1 15.5 oz can large butter beans (rinsed and drained)
1 15.5 oz can of a 5th bean of your choice (rinsed and drained)
4 to 5 slices of bacon or a few cooked ribs or some shredded pulled pork

*** I always use different beans. It doesn’t really matter use what you can find!!!

Pre heat oven to 350°

Mix mustard, ketchup, bell pepper, sugar, honey, and BBQ rub in large bowl. Be sure to work out all of the lumps of brown sugar. Add beans, stirring gently just enough to evenly distribute the mixture. Don’t over mix because the beans will break and you will have a big pot of bean mush (tasty, but not pretty)

Pour into a 13 x 9 inch pan. Lay the bacon, ribs or pulled pork on top. Cover with foil and bake for 45 minute. Remove foil bake another 15 minutes uncovered or until bubbly.

Will keep for a week in refrigerator and can be frozen for a month.

How I learned to BBQ...

2007-04-14T14:30:00.000-04:00

My first experience with barbecue was about 4 years ago. My father-in-law had a tiny bullet style water smoker hidden away among the treasures in his dragon’s lair of a basement. He had always wanted to try it. However, he had no idea of how and even less of a notion as to what to cook in it. That’s when I came into the picture. I am one of those guys that can never admit not knowing something. So, when he asked me about it I offered to teach him how to use it. Truth be told, I had never even seen a water smoker before. Needless to say, I wasn’t about to admit that my knowledge of BBQ was solely based on Food Network’s coverage of Memphis in May.

Anyway the next afternoon, after stopping at Barnes & Noble, I went to the Shaw’s (a local supermarket) to buy a Boston butt to barbecue the following day. To my dismay nothing in the meat chest was labeled Boston butt. All I could find were pork loin roasts. They looked like what I saw on TV, they were a good size and they were pork. How different could a pork loin roast be from a Boston butt? Obviously I was not very observant because I ended up buying a 7 pound pork roast thinking I was going to turn it into pulled pork.

With absolutely no idea that I had purchased the wrong cut of meat I happily headed home to prepare what I thought to be my first Boston Butt. I figured, how hard could it be? According to the directions that came with the smoker all I needed was charcoal, a little BBQ wood, dry rub and water. Charcoal was easy enough to get, the water smoker came with a few chunks of hickory, and I had grill seasoning. After washing it thoroughly, I carefully started to trim some of the fat off. This took all of 30 seconds, considering there was very lean. Soon after I applied the dry rub (grill seasoning), wraped the pork and placed it in the refrigerator for the night. I was ready to go, in 24 hours I would be eating my very first homemade pulled pork sandwich.

My alarm sounded at 5AM. It was a beautiful Saturday in June and I knew that if I was going to serve Boston Butt for dinner that evening I had better get a move on. I pulled myself out of bed, made a pot of coffee and headed outside to preheat the smoker and soak my hickory chunks. I had read the smoking instructions over and over again during the night and was confident that this was going to be a breeze. After prepping the smoker I returned to kitchen to retrieve my prized cut of meat. I figured a quick shower would allow the pork butt time to loose its chill and get the smoker up to temperature.

I grabbed the roast, a huge cup of coffee, my new book and headed for the backyard. The instructions that came with the smoker claimed that no thermometer was necessary on the smoker because the water pan would never allow the heat in the smoker to rise above the boiling point of water. I tossed two or three chunks of soaked hickory onto the burning coals and put the pork on the smoker at approximately 6.30AM. Still confident and still with no idea that Boston Butt and pork loin roast were two completely different cuts of meat I set my timer for two hours and went to find a chair. The instructions warned not open the smoker for any reason during the first two hours of cooking, unless of course the coals went out. Who was I to doubt the wisdom of the instruction book?

I grabbed my coffee and took a seat right next to the smoker. With one eye on it and the other on my new [first ever] BBQ cook book I began to enjoy the quite of my backyard on an early Saturday morning. Just to put things in perspective I was living directly across from the emergency room of Melrose Wakefield hospital. With my first sip of coffee I began to page through the book. The sweet smell of hickory smoke wafted by (surprisingly pleasant for 7AM) and my mind filled with images of St. Lois style ribs, smoked brisket and cornbread. I flip the page, only to reveal a butcher’s map of a pig. Ham, back ribs, spare ribs, tenderloin, whole shoulder, picnic and Boston butt.

The book went on to explain the different parts of the hog and why certain cuts were so great for BBQ. Pulled pork was made from Boston butts or picnics which were both cut from the shoulder. The vast marbling and connective tissue along with the heavy fat cap make shoulder cuts ideal for long and slow cooking. BBQ is all about keeping the temperature low and cooking the meat slow. Thus converting what would generally be considered uneatable cuts of meat in some of the tenderest and flavor food one could ever taste.

I never did admit my error.

I'm Still Hear...

2007-03-25T09:11:00.000-04:00

Hey out there in BBQ land. Wow! I didn't realize how long I have been away. Things have been crazy. We finally got the new UglyGourmet.com up and running. There are still a few bugs to work out and some editing to do, but we couldn't be prouder. If you have a chance sneak on over and check it out. We would love any feedback... good and bad.

We are also looking for contributors to our Blog. If anyone is interested in writing reviews, recipes, and news for our humble little readership, let me know. The BBQ season is here I can't wait to get started.

Lastly.... The New England BBQ Society hosted one of it's first BBQ competitions of the 2007 season you can head over to NEBS.org and check out the winners and results.

Best Regards,
Jonathan

19th Annual Fiery Foods & BBQ Show

2007-02-28T19:24:00.000-05:00

Is anyone out there??? I know I have been remiss in my blogging duties. To be honest there hasn't been a heck of a lot of barbecuing going on for me. I am in the midst of getting my new and improved version of UglyGourmet.com up and running. Trying to take new pictures, write new copy, figure out how I am going to get people to visit it. It is all very exciting and nerve wracking to say the least.

Anyway, I wanted to remind everyone about the annual fiery foods & BBQ show going on this weekend in Albuquerque, New Mexico at the Sandia Resort and Casino Events Center. I personally will not be in attendance this year. If you are one of the lucky one's who gets to attend we would love to hear about it...Pictures are welcome too!

Don't forget to check out UglyGourmet.com over the next couple of weeks. The new design is fantastic. Let us know what you think....

Eat Ugly,
Jonathan

Every BBQ Needs Dessert...

2007-02-16T07:06:00.000-05:00

What do you say when some asks what they can bring to your BBQ? My first reply is always beer. In fact, my second reply is usually beer and then when the third and fourth person ask I remember that I don't bake and ask them to bring dessert. A good BBQ always needs a tasty treat to finish things off and since I have yet to figure out how to barbecue a chocolate cake I more often that not need someone to bring it to my party. I have never had much interest in baking, the actual process that is, I am quite fond of eating baked goods. And just for the record I can make a mean habanero pecan pie. However, when I host a backyard BBQ or plan a tailgate party I always leave dessert up to someone else. Today’s tailgate contest recipe comes from one of my more “sensitive” friends. He is really a good guy. He would just rather bake than BBQ. His recipe for "Liberry short cake follows. Enjoy!

“Liberry” Cake...

INGREDIENTS: In the rare case that you are unble to find liberries, strawberries work fine.

The Filling:

1 quart strawberries, rinsed, hulled, sliced
1/3 cup sugar

The Short cake:

3 cups sifted all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/3 cup butter
1 cup milk
melted butter
whipped cream, sweetened with a little sugar if desired

PREPARATION:

Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving.

Sift dry ingredients into a mixing bowl. Cut in shortening and butter until mixture is fine.

Add milk; stir with a fork until all flour is moist. Turn out onto a lightly floured board and knead gently for 20 seconds. Divide dough into 2 equal portions. Gently roll out or pat each portion to fit a 9-inch round cake pan. Place each portion into a lightly buttered pan; press edges to form a slight ridge. Brush with melted butter. Bake at 450° for 12 to 15 minutes. Brush each layer with butter. Spoon sweetened strawberries and juice between layers and on the top. Serve warm, cut in wedges, with whipped cream. Serves 10, (or two Social Studies Teachers on their prep)

If using self-rising flour, omit baking powder and salt.

Barbecued Corned Beef...

2007-02-08T07:05:00.000-05:00

I want to thank everyone again for joining in the tailgate fun. Dom I hope you enjoy your prize. I know I promised to post a picture and list of the winning prize, but I forgot my camera at home and have not had a chance to upload the pictures.

Anyway, I don't know about you, but now that football is over it seems more difficult to find excuses to BBQ. Tailgating is always the perfect excuse to spend a couple of days in front of the smoker. My wife finds it odd that I am willing to brave frigid temperature and snow just to BBQ, but is more willing to deal with it during football season. I figure for now at least I have all these new recipes from the tailgate contest to try. I mean what kind if a person would I be if I didn't try each and every recipe a few times. That would just be wrong. It is my responsibility to honor all my talented contestant by grilling and barbecuing their tasty entries. This weekend I am going to try smoked corned beef for the first time... Thanks, Al I can't wait for Saturday.

Al & Natasha's Smoked Corned Beef...
Corned Beef:

Al prefers a 3-4 pound round cut of corned beef as it contains more fat, but the flat cut works fine.

The Rub:

1/4 cup dark brown sugar
1 tablespoon course ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 finely crushed and ground bay leaf

How to cook it:

Apply the rub the night before. wrap tightly in plastic wrap and refrigerate over night. Do not add any salt the meat has plenty. Remove the beef from the refrigerator about thirty minutes before you are ready to put it on the smoker.

Prep and preheat the smoker

Smoke at 225 to 240 degrees with your choice of wood for about 2 hours. Al only adds wood for the first 2 hours of smoking and only use 2" by 2" chunks as not to overpower the meat with smoke. He adds 3 chunks every half hour for the first two and prefers mesquite wood for this recipe.

After smoking for 2 hours he wraps it tightly in heavy duty foil and returns the meat to the smoker for 2 to 3 more hours. The longer the better. He also recommends you be careful when wrapping the meat as the foil collects the juices and make a great gravy.

Remove the meat from the smoker and open the tasy package in a bowl to catch the gravy. Slice thin, return to gravy and serve hot. One 3-4 pound corned beef will shrink by 30% after cooking and serve about 6 people. Enjoy!!!

Tailgate Recipe Contest...Winner!!!

2007-02-03T17:26:00.000-05:00

Well Anthony, with a little help from Bruce, has made his decision. I don’t have much time to write, so I’ll be brief. I’ve got a Boston Butt and Brisket on the smoker and am battling the temperature. The snow is wreaking havoc on my fire. Anyway, the winner of the first annual Eat Ugly Tailgate Recipe Contest in Dom from East Boston Massachusetts. Congratulations! I'll let you know what is in his prize package of BBQ goodies tomorrow. The winning recipe is below, enjoy...

Dom’s Grandmother’s Root Beer & Bourbon Baby Back Ribs...

Glaze:

2 cans or root beer
2 tablespoons hot pepper jelly
1 bay leaf
2 tablespoons of the steak sauce of your choice
6 whole cloves
1 stick of cinnamon
1 lemon juiced
1 orange juiced
1 cup bourbon
1 cup sugar
2 teaspoons of bitters
1/2 teaspoon of vanilla

Put all of the contents into a large pot and cook to a boil. Make sure it is stirred frequently to get all sugar dissolved. This is done at a medium to high heat. After it has boiled let it cook for 30 min a medium heat. Once this is done remove and strain through a fine strainer. Then put it away, but keep warm until needed.

Ribs:

2 full slabs of baby back ribs
2 tablespoons of salt (kosher)
1 tablespoon paprika
1 teaspoon of garlic powder (granulated)
1 teaspoon of onion powder (granulated)
1 teaspoon of ground black pepper
1/2-1 teaspoon of cayenne pepper
1/2 cup of chicken stock

Preheat oven to 275

Place ribs on a large enough baking sheet. Put the salt, paprika, garlic powder, onion powder, black and cayenne pepper into a bowl. Rub one table spoon of mixture into each rack of ribs. Let it sit for 20 min.

Pour the chicken stock into the sheet pan and cover it tightly with aluminum foil. Put in oven and cook until ribs become tender (1 1/2 - 2 hours).

Take ribs from oven and let them cool (15-20 min). Preheat grill to medium.

Coat ribs as much as desired with glaze. Put ribs right onto the grill and cook until brown and the glaze starts to caramelize. This should not be more than 10 min...watch for burning.

Take ribs off....use rest of glaze as desired and feast.

Tailgate Recipe Contest...times running out!

2007-01-30T19:03:00.000-05:00

This is just a peek at some of the stuff the winner could win!

Hey Guys, Friday is coming fast and we only have a few entries. Thank you to those courageous few tailgate lovers who already sent in recipes. I just wanted to encourage anyone and everyone else out there to send a recipe my way (jonathan@uglygourmet.com). Recipes are due by Friday and the odds are good. Anthony, asks me every night when he gets to pick the winner. He can't wait. Anyway, good luck and have fun.

First Ever Eat Ugly Tailgate Recipe Contest

2007-01-24T17:44:00.000-05:00

The Judging Team!

Here’s the deal.

The contest officially began yesterday (1-22-07) and will run until Friday, February 2^nd 2007.

We will accept entries as late as possible that evening and post the winning recipe at or before midnight on February 3^rd 2007.

Recipes can be emailed to me at jonathan@uglygourmet.com or left as a comment on this or any post referring to the contest.

All entries must include contact information. You know, tell me where to send your prize! We also would love to know a little about you and your recipe, so feel free to tell us about yourself or include a story. This is not required, but it is always fun to know where a recipe came from.

The sole contest judge will be Anthony. He will pick the winner based on a secret criterion only known to him and Bruce.

All of the recipes submitted will be entered into a tailgate recipe index for all to enjoy. I will post every entry as quickly as I can.

Ok, here’s the important part. THE PRIZE! There will be one grand prize winner (selected by Anthony our sole judge). That person will receive an Ugly Pug t-shirt and a collection of specially selected BBQ sauces, hot sauces, salsas and anything else I can fit in the box from UglyGourmet.com. Have fun and get cooking!

Football Food Tailgate Recipe Contest!

2007-01-23T13:50:00.000-05:00

Ok, yesterday I was going to gloat about New England Patriot’s football. I was going to send out dozens of “I Told You So” emails. I was going to dream about winning the season ticket holder’s lottery for Super Bowl tickets. I was going to dig out my “Bury the Bears” t-shirt. I was going to put off my diet for another two weeks. I was going to do a lot of things and none of them involved eating crow.

Anyway, I really can say noting to defend my beloved Patriots. Some die hard New England fans are crying conspiracy. Convinced that the NFL did not want the Pats in another championship and instructed the officials to make sure they lost. I am not quite ready to go that far. For one thing if is true...I really don’t know what to say if it is true. That’s just silly. I’ll stick to complaining about bad calls and poor receivers. Regardless of any blame they lost. And all I can do now is hope the pretty boy pony chokes on bear meat.

Even though my Patriots finished their season early, Super Bowl Sunday is still one of the greatest days of the year. I am, however, still waiting for congress to declare Super Bowl Monday a national day of rest and give tired fans a day off from work. No matter what teams are lucky enough to travel to Miami this year, Super Bowl Sunday is a fantastic excuse cook up some tasty BBQ and tailgate treats. I have a pretty good menu planned for game day, but I need some new recipes to try. I figure we still have a couple of weeks left before the game and maybe someone out there (my two of devoted readers-- thanks mom & dad) might have some new tailgate recipes for me to try.

So here is my call for football food recipes. If anyone wants to enter a family favorite into my little contest just email (jonathan@uglygourmet.com) to me or contact me here by Friday February 2^ndand I will post your recipes by Saturday night. If it’s a short easy one feel free to leave it as a comment. Images are welcome; just make sure they are a reasonable size. The idea is to make a fun collection of tailgate recipes for all to enjoy. I’ll even make it interesting and offer a prize from UglyGourmet.com to the person with the best or most creative tailgate recipe. I’ll let you know what the prize will be in the next few days. As for picking the winner, well I think I will leave that up to Anthony. He will act the sole judge for this contest.

Prizes are shipped via UPS ground and only to addresses in the continental United States. UPS will not deliver to a post office box, so physical addresses only please.

P.S. Comments about any of the NFL playoff games are encouraged and welcome.

Thank God For Pizza

2007-01-14T14:11:00.000-05:00

My favorite part of football season is the food. Don’t get me wrong I love the game, especially the playoffs. If fact, if it wasn’t for my season tickets to the Patriots I would have never found real BBQ or hot sauce. I prepare for the tailgate with the same intensity that fuels Belichick’s coaching. Anyway, my parking lot tailgate opportunities ended last week when the Patriots trounced the Jets. Sorry to my New York contingent, but now at least we can all root for the better team.

In my zeal to continue in true tailgate tradition I thought I would try a new chili recipe. I shot to the market at around 8 AM to purchase today’s ingredients and a few pancake making essential for Anthony’s breakfast. On my return I immediately whipped up a quick batch of Sunday morning Mickey Mouse shaped pancakes. While Anthony and “Moringzilla” ate I began to chop, seed and sauté. There are few things better than the smell of frying pancetta on a rainy football Sunday morning. All was well; I even had every ingredient for the chile, a rare occasion in my kitchen and usually a bad omen.

Everything was going swimmingly (I have been dying to use that word) the meat was browned and all I had to do was add the wet ingredients and the first round of spices. Well, after seeding chilies in adobo sauce for what seemed liked an eternity all was prepped. I poured a beer over the perfectly browned beef, added a healthy shot of Jack Daniels and reduced the liquid by more than half. The aroma of whiskey steeped beef was absolutely intoxicating. I poured in a can of kitchen ready tomatoes, dumped in the chilies and adobo and began to add my spices. This is where it all went awry and became one of those times when I needed to take my own advice.

I always tell people when they cook to relax and remember that it’s only food. I have written many times reminding people that a pizza is only a phone call away. I live by the ideal “it’s only food”. Well today I was bested by a chili recipe. Overcome by a one pot meal and almost brought to tears by a commercial size container of Cumin. As I was adding the cumin, directly from the spoon side of the shaker top, the cap feel off. The entire brand spanking new bottle, 14 ounces, emptied into my magic chili pot.

This is one of those errors that chili doesn’t recover from and brings the pizza guy to the front door. I couldn’t think of anyway to fix it; the pot is not nearly big enough to add any amount of ingredients to balance off the flavor. There will be no homemade chili for game time today. Thank God for pizza and Chinese food. Enjoy the playoffs.

Blair's 2006 Holiday Reserve

2007-01-09T20:32:00.000-05:00

I thought this day would never come. I saw them start to creep out on eBay a last week, but hadn't heard about my order yet. And then last night I received the much anticipated shipping conformation email from Extremefoods.com. My bottles were on their way. Those of you in know understand just how cool this really is. Those of you who have no idea what I am talking about probably think I am crazy, but I had to tell someone. Anyway, here is the long and the short of it.

The pre-sale was announced one month ago and they sold out in only a few hours. Blair’s 2006 Holiday Reserve is 7oz of pure heat in a red bottle and is the last reserve until 2009-10 holiday season. The red bottle is topped with a 24k gold skull and red, green and white wax. Only 299 bottles were made available world wide and originally sold for $100. Each bottle is hand made, signed and numbered by Blair himself. Really cool, really valuable and really hard to get...

I have to admit this is my first venture into to the world of hot sauce collectables and I think I am hooked. I haven’t entirely decided, but I just might put one up on eBay. We’ll see.

Merry Christmas, Happy Chanukah, Season’s Greetings & Happy Holidays

2006-12-15T10:11:00.000-05:00

Christmas BBQ! Can you believe the weather outside? It’s frightful! I don’t know about you, but Christmas just wouldn’t be Christmas without a little barbecue and hot sauce to warm things up. Last year my wife and I decided to host the Christmas day festivities in our new home. And like most silly know it all kids we thought we knew everything. What we didn’t know is that we would be stuck with it for the rest of our lives. I blame this on the BBQ and my need show off. The calls and email began to filter in just after Thanksgiving. It seems my family has grown in a year. We now somehow have neighbors coming over. Not our neighbors, mind you (although you are all more than welcome), my aunt’s neighbor and her children. We also somehow have adopted my cousin’s newly acquired in-laws and their respective siblings. I have always believed the more the merrier and have promised to whip up summer treats for this wonderful winter day. Anyway, I thought I would share a couple of my families favorite appetizer type treats and give my guests a preview of the Christmas menu. Yes, Nathan I will make you your own rack of ribs!

Anthony’s Favorite Wings...

5 to 6 pounds of chicken wings
Kosher Salt to taste
Cracked Black Pepper to taste
1/2 teaspoon Garlic Powder
1/2+++ Ole Ray's Apple Cinnamon

Preheat grill (or oven to 425')-- Separate the wings with a sharp knife or leave them whole, it is really a personal preference. Season liberally with salt, pepper and garlic powder. Grill until completely cooked about 15- 20 minutes over high heat. Don't leave the grill during cooking you may need to flip the wings often to avoid burning and flare-ups. If you are cooking the wings in an oven spread them onto a baking sheet and cook for about 20 minutes or until done (Done means the juices run clear and you can see NO pink on the inside when you cut the meat from the bone.). Remove the wings to a large bowl (work in small batches if necessary), pour Ole Ray's Apple Cinnamon over them, and toss until wings are completely coated. Serve with plenty of napkins and cold beer (if you are old enough)... Celery and blue cheese dressing are needed only if the ladies are around.

Substitutions...Ole Ray's Kentucky Gold, Peruvian Gold Grilling Sauce, Anchor Bar Buffalo Wing Sauce, or your favorite BBQ or Grilling Sauce

Anthony’s Antipasto

1 medium size eggplant
1 large zucchini
1 large yellow/summer squash
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
3 or 4 large portabella mushrooms
1 large jar/can of beets
1 large jar/can of artichoke hearts
1 large can of white chunk tuna in olive oil
15 to 25 anchovy fillets in olive oil
1lb imported Italian prosciutto sliced very thin
1/2 lb spicy/ hot pepperoni
1/2 lb imported hard salami
1/2 lb imported sharp provolone cheese
1/2 lb mozzarella cheese
*** any other meats, cheeses or vegetable that you like or come across
1/2 cup extra virgin olive oil
2 tbs Old Bay seasoning
*** Kosher salt and fresh ground pepper to taste
1 loaf of fresh hard crust Italian bread

The vegetables can be prepared in the oven or on the grill. I prefer a very hot charcoal grill because some vegetables cook faster than others; plus I love the earthy taste that the charcoal imparts to the vegetables. More importantly the grill allows me to remove the items that cook more quickly. If you prefer, preheat the oven to between 375' and 400'. While the oven or grill is preheating slice all of the vegetables (except the beets and artichoke hearts) approximately 1/2 inch thick. In a large bowl toss the sliced vegetables in the olive oil and season liberally with fresh ground pepper, kosher salt, and Old Bay Seasoning. If cooking in an oven arrange them on a baking sheet and roast for 15 to 20 minutes or until brown. If grilling, cook over high heat for approximate 2 minutes per side (I like to roast my peppers separately and remove the skin.) The meats needs to be rolled or folded into manageable pieces and the cheese should be sliced into wedges or squares. Arrange the vegetables, meats, cheeses, tuna fish and anchovy fillets on large serving platter. Serve with hard crust Italian bread and enjoy...

Ok, maybe this is a little much. Here are is a link to some of my favorite recipes...

PLAY by PLAY: The Journey of a Boston Butt, a Rack of Ribs & A Beef Brisket

2006-11-30T20:57:00.000-05:00

“Its tad brisk for BBQ”, I thought to myself as I pulled almost 27 pounds of meat from our basement refrigerator. I must really love BBQ and the Patriots to be up a 5am on a Saturday, so my buddies can have pulled pork, ribs and brisket for Sunday’s tailgate at Gillette. Last night Anthony and I injected a 9 pound Boston Butt with apple cider, a splash of Jack Daniel’s and a shot of apple cider vinegar. We dry marinated a magnificant14 pound beef brisket (that my favorite butcher talked me into) and three rakes of St. Louis style pork ribs with our secret backyard barbecue rub. Anyway, enough talk, let me get to the point. I figured since I am up early and planning an all day cook I’d keep a log of the day’s BBQ. The majority of searches that end up at Eat Ugly are looking for details on how to cook a Boston Butt. Well, below is a journal of the temperatures, times and headaches that surround my BBQ pit. Hope it helps…

November 3, 2006
6:00 PM

Apply my secret rub to beef brisket and pork ribs (Yes, I often use the same rub for beef, pork and poultry).
Inject Boston Butt with a mix if apple cider, Jack Daniel’s whiskey and apple cider vinegar.
Decide that I am too lazy to go outside and prepare Weber Smokey Mountain water smoker...a decision I regret in the morning.

November 4, 2006
5:00 AM

Pull my lazy butt out of bed, make a full pot of coffee and pull the meat out of the fridge.
Search for Anthony’s gloves and hat because it is 30˚ outside and he is awake and ready to help.
Remove the cover from my smoker only to find that the inside is coated with something I don’t recognize. Clean, scrape and disinfect smoker. I have three different smokers, but I really like using the WSM when it is cold outside. It seems to hold its temperature better than the others.

6:00 AM [yes it took me an hour to clean the smoker…I told I would regret last evenings laziness]

Finally, add two full unlit chimneys of Wicked Good Charcoal’s Competition Blend to the coal pan of my WSM. Light ¾ full chimney of Wicked Good Charcoal’s Weekend Warrior Blend to use as my starter.
Soak about a ¼ bag of apple wood chips, realize this in not enough and plan to head to the hardware store after I get the meat on the pit.

6:22 AM

Add starter lump charcoal to coal pan and begin to preheat smoker.
Head inside to prep today’s menu and find something to put in my water pan other than water.

Rinse thoroughly and apply rub to the Boston Butt. I decided to use a The Hog’s Tuxedo Rub, because it has great balance of sweat and heat and I want my friends to taste it.
Add 4 Harpoon UFO Raspberry beers (not my favorite brew which makes it ideal for the water pan) and ½ a bottle of apply juice to water pan—I topped it off with water.

7:06 AM

BBQ pit temperature 220˚ and ready to go
Add brisket to the bottom cooking great, directly over the water pan
Arrange Boston Butt and ribs on top grate
Add all of my Apple wood chips
Replace lid and hope temperature comes back up quickly

7:22 AM

Temperature is back to 220˚ and is rising

Adjust bottom air vents—I closed the two side vents about ½ way and the and left the front damper open full.
My goal is to keep the temperature under 220˚, but this is easier said that done.

This is a good time to explain how I run my smoker. I leave the air vent on the lid open full and fill one of the holes with my BBQ pit thermometer. I make sure that one of the bottom vents is positioned directly under the access door and refer to this as the front vent.

7:31 AM

Temperature spiked to 260˚
Close front vent completely
Close side vents ¾ (open ¼)

7:45 AM

Temperature 240˚
Close a second vent entirely (there is slight breezed coming in from the right. I that vent open to let the fire breath.)

7:58 AM

Temperature 230˚
Out of wood head to store

Poor planning left me with little choice and I had to settle for hickory wood chips. I prefer to use apple, alder, cherry or peach woods; especially when I barbecue brisket. The only good thing was that all the BBQ stuff was on sale, because very few New Englander’s BBQ year round.

8:35 AM

Return home to find temperature @ 190˚

Open all three bottom vents to ½

Give the coals a turn

Soak hickory chips

8:54 AM

Temperature 210˚

Add one handful of wood chips

9:36 AM [still have not checked the meat]

Temperature 220˚

Add on handful of wood chips

Brisket tends to really soak in the smoke. Pork is more forgiving and can handle more smoke and retain their integrity. I am always cautious with hickory smoke. Too much smoke will make the meat bitter. Just a personal note, I never use mesquite.

10:005 AM

Temperature 210˚

Add water to pan

Mix coal

Check meat for 1^st time

Ribs look good

Boston Butt moist

Brisket moist

It will take at least 5 more hours for the internal temperature of the Boston Butt and brisket to even be near 200˚. I just want to make sure nothing is drying out and everything is getting enough smoke.

10:30 AM

Temperature 190˚

Start ½ chimney of Weekend Warrior Blend

Stoke fire and open all vents

10:50 AM

Temperature 250˚

Add chimney

Close front vent completely and both side vents to half.

Check Ribs-- need about 2 more hours

Check meat internal temperature

Boston Butt 140˚ @ 4 hours

Brisket Butt 140˚ @ 4 hours

I figure since I had to remove the top smoker assembly entirely I may as well check the internal temperature of the meat. Truthfully, there is no real need for this; “butt” it is always nice to have a true idea as to how the meat is progressing.

11:00 AM

Temperature 190˚

Open vents to full

Stoke the coals

Add a small handful of chips. I don’t want to add too much wood; hickory has a stronger flavor than apple, maple of alder. Too much smoke makes for bitter BBQ.

I am having trouble maintaining a constant temperature. The Competition Blend is difficult to keep lit plus I think the outside temperature of 34˚ is also a factor. I also pulled out the propane torch just in case the lump needs a little more encouragement. The ribs and Boston butt also seem a bit dry so I mixed up a quick mop of equal parts Ole Ray’s Apple Cinnamon BBQ Sauce and apple cider vinegar plus a big shot of Jack Daniels.

11:19 AM

Temperature 215˚

Stoke the coals

11:40 AM

Temperature 220˚

12:23 PM

Temperature 200˚

Add a few more coals

Mop the ribs and Boston Butt—baste and pork drippings are keeping the brisket beneath them wet

Ribs look good and need about one more hour

1:00 PM

Temperature 230˚

1:30 PM

Temperature 240˚

Remove Ribs, wrap in foil, hold in cooler

Check Meat

Boston Butt 160˚

Brisket 160˚

Mop Brisket and Pork

Temperature is hotter than I like, but I don’t want to mess with it. As long as the temperature stays below 250˚ I’ll be satisfied? Patience is king when it comes to BBQ, but today’s cook is one of the most difficult I have ever had to deal with.

2:09 PM

Temperature 250˚

Close vents to ¼

3:00 PM

Temperature 200˚

Open vents to 1/2

3:40 PM

Temperature 230˚

Mop Boston Butt and Brisket

4:40 PM

Temperature 200˚

Open vents to ¾

Stoke coals

5:30 PM

Temperature 210˚

Check Internal Temperature

Pork Butt 170˚

Brisket 170˚’

Mop both

6:30 PM

Temperature 220˚

Internal temperatures both still 170˚

The internal temperature will stick at about 165˚ to 170˚ for what seems like an eternity. The temp will rise I promise. I didn’t believe it either when I first started barbecuing. Just hang I there, have a beer and wait for 200˚ or at least 195˚. I think I have managed to get the fire under control, but now that I am taking internal temperature readings every hour things are going to get tricky. One of these days I am going to smarten up and buy one of those digital meat thermometers with the cord that attaches to the outside of the smoker.

7:30 PM

Temperature 230˚

Internal temperature still around 170˚

8:30 PM

Temperature 220˚

Internal Temperature finally on the rise

Boston Butt 180˚

Brisket 185˚

9:30 PM

Temperature 200˚

Remove the meats from the smoker—it’s late and I am tired the need to be done now!

Boston Butt 190˚

Brisket 195˚

Wrap both in foil and place in oven.

The internal temperature will rise about 10 or 15˚ while the meat is resting. I always try to let my Butts, briskets and roasts rest wrapped in foil for an hour or two before I pull it or slice it.

It was about 10:45 when I finally pulled the pork and sliced the brisket. They both basically fell apart and the burnt ends were great late night treats. I used the remainder of my mop to sauce the pork and brisket. Since this day’s BBQ was for tomorrow night’s Patriots game against the Colts I stored both in a tin roasting pan covered tightly in foil in the refrigerator. I figure at the tailgate I will just heat the entire pan on the grill over a medium fire for about an hour or until hot. I did the same with the ribs. There were no leftovers…

The Ugly Gourmet's Newest Friend

2006-11-08T20:34:00.000-05:00

I know I promised to be more diligent in regards to my BBQ blogging duties, but time is illusive. Anyway, this past weekend I was able to BBQ all day Saturday in preparation for Sunday night’s tailgate. And thank the BBQ gods the food was good because the Patriots weren’t. Anthony and I smoked up a 14 pound brisket, a 9 pound Boston Butt, and a few racks of St. Louis style ribs. I was not only finally able to cook a half decent brisket; I managed to take hourly notes on the entire day. I am now in the process of writing up my BBQ log which includes times, temps and details about the day’s festivities. Hopefully in it I will be able to give some insight into the world of pork butt and beef brisket. Anyway, it is going to take me a few days to get it all together. Until then I want to introduce you to our newest friend.

GrillJunkie.com is a wicked cool site dedicated to providing grilling tips and recipes as well as answers to grilling FAQ’s. They also sell and design great t-shirts, aprons, hats and other apparel centered on America’s addiction to cooking food over fire. So, while you wait for me to get my latest BBQ journal posted give the folks at GrillJunkie.com a visit and make sure you tell them the Ugly Gourmet sent you.

Rub My Boston Butt...

2006-10-18T20:03:00.000-04:00

Anthony and I were blending BBQ rubs the other night. We make two or three different mixes depending on what's in the cupboard at any given time. I look forward to the day when I can actually try to market one or two them, but that means taking better notes and I’m not one for writing recipes down. In fact if it wasn’t for eating ugly I would never be able to make the same thing twice. I figure even if no one ever reads it at least Anthony will have a record of our gastronomic adventures. And with him as my muse I am finding motivation and inspiration around every turn. He just makes everything so much fun and talk about a quick study. I know every parent thinks their child is brilliant (at least I hope they do), but my little bug is a culinary prodigy.

Anyway, I store my spice menagerie in a few plastic containers in the cabinet next to Anthony’s. Yes, he has his own cabinet where he stores his personal linens, pots and pans, tongs and BBQ tools. Most of his epicurean toolbox doubles as musical instruments and doggie deterrent devices. We have recently begun putting a few of his favorite salsas, BBQ sauces and snacks in there as well. Preparation for any meal is a Broadway production in my house, especially the nigh before we plan to barbecue.

As “Applier of the Rubs” chef Anthony takes his responsibility very seriously. My job is to help him measure each of the rub components into individual ramekins and tell him the name of everything. He then repeats the name and dumps each portioned spice into his large stainless steel mixing bowl. After a quick whisk in the bowl we transfer the spice blend to a disposable plastic receptacle and he begins the BBQ rub dance. A ceremony he created that involves marching around the kitchen or backyard shaking the spice vessel and drumming on it with his wooden spoon. This ritual could last as long 30 minutes or be as short as 30 seconds. If all goes well and Anthony feels the rub is acceptable we move on to the application process. If in the not so rare instance that Anthony is not satisfied with the rub we call for the Council of the Vacuum and offer a sacrifice of BBQ rub to the Goddess of the Broom Closet. My bride has presently been appointed to this honored rank and as she does not see a ½ pound of BBQ rub spilled on the floor a proper offering she invokes a wrath of awesome proportions when my son is dissatisfied with our rub.

After the BBQ rub is properly blended we begin what originally was a very messy application process. Upon completion of a few collaborative cooking sessions with Chef Anthony I learned a number of tricks that help keep my kitchen clean. First we line the countertops with newspaper and then I put the meat in a large disposable pan. Anthony then picks a spoon from his BBQ toolbox and moves his stepping chair to the edge of the countertop. He spoons the rub onto the meat and then gently rubs it in. While he is rubbing on the rub I lay out a few sheets of plastic wrap (if we are letting it marinate over night). When he is done I tightly wrap the meat and we begin the cleanup. Likewise, if we are cooking it immediately we take the meat directly out the smoker or grill and he lets me put it on. The first order of business when cleaning up is our hands and he never forgets to wash his hands with soap and water. Even when we just pour a bowl of cereal he has to wash his hands before leaving the counter.

Traditionally we tend to mix large quantities of our BBQ rubs which often makes for some very expensive spice blends. I tend to purchase my spices in bulk either online or at my local restaurant supply store. Additionally I like to buy whole spices and grind them at home. I have also, on occasion, found some quality fresh spices at the wholesale club, but their selection can be erratic at best and often bordering on 6 months old. It can prove to be much easier on the wallet to buy commercially blended BBQ rubs, plus there are literally hundreds to choose from on the web. I stock a select few at UglyGourmet.com as I try to only sell what I will cook with and consume.

My rub blends can be a combination of as few as 3 spices to as many as ten or more. Anthony and I often use a hot paprika (generally hot paprika is not hot it is just darker in color) for the rub base. Paprika’s subtle flavor helps distribute the other spices evenly throughout the blend. From there we move to garlic powder, brown sugar, cumin, chili powder, chile powder or anything else I find in my collection. I can go on for hours about my philosophies of BBQ rubs and my ideas about what flavors are best for BBQ, but I will leave that for a late night winter post. Today I will just wrap things up with the recipe we used for this weekends Boston Butt and brisket barbecue.

1 Cup Hot Hungarian Paprika
1/3 Cup Dark Brown Sugar
1/3 Granulated Garlic powder
1/3 Onion Powder
1/3 Cup Ground Cumin (I usually bump this up to ½ Cup)
¼ Cup Favorite Chili Powder
¼ Cup Kosher Salt
¼ Cup Dry Mustard Powder
1 Tablespoon Fresh Ground Black Pepper
1 Tablespoon White Pepper
1 Tablespoon Ground Coriander
1 Tablespoon Savory
1 Tablespoon Chile Powder
1 Tablespoon Dry Basil
1 Tablespoon Dry Oregano

If stored in an airtight container the rub keeps for a few months. It probably won’t last that long because it tastes great in everything from beef to fish. The measurements for each ingredient are estimated and I have a heavy hand. Next time I will do my best to accurately keep track of the amounts. However, I will have to get a scale because I use the palm of my hand for a measuring cup. The key ingredient in this recipe is Anthony’s BBQ rub dance. Remember every great recipe has a little superstition surrounding it.

Father & Son BBQ: The Brine

2006-10-14T13:54:00.000-04:00

So, how is everyone doing? Personally the past few months have been out of control. My day job has been unbelievably busy. I have no time to answer emails or write recipes or search for new products. Luckily, some tasty treats are starting to find there way to my door on their own. I must be doing something right. Anyway, I have recently decided to make more of an effort to BBQ and write. I find these are the only two things that keep me centered on what I consider most important in life, my family.

Whether I am sparking up the BBQ pit of preparing a simple week night meal my 2 (almost 3) year old is right there by my side. He makes dinner with me every night. We play on the swings and clean the yard while tending to the smoker together. He has become my official “applier of the rub” and “taster of the sauce”. When I find myself too caught up in work he reminds what’s really important. He knows what cumin is and how to work the peppermill. He understands to take 3 big steps back whenever anyone opens the stove, smoker or grill. Anthony even remembers to keep his hands flat on the counter whenever I am using the “big knife” even though he can’t wait to sneak a taste. The little pit master eats everything and will try anything. He loves to eat onions and mushrooms right off the chopping block and he cries when I put the BBQ sauce away.

He eats BBQ, loves salsa and watches Iron Chef. I think he likes Bobby Flay and I know he has a thing for Giada De Laurentiis. On Sundays we watch the Patriots when they are away and he looks for me in the stands when they are at Gillette. My bride can’t help but smile or forget why she is mad at me when she sees us cooking together. When the three of us sit down for dinner he is the server. He always makes sure that everyone has food on their plate. Heaven forbid not everyone is eating or there is an empty dish on the table. With every sip of water he offers a toast and he always helps with the dishes.

Anthony is so much fun to share food with and he loves BBQ so much that I decided that Eat Ugly will become a BBQ journal just for him. I want to make sure that when he is old enough to cook on his own he will have a record of all our epicurean adventures together. And since recently I have been inundated with questions about pulled pork I will start anew with a little ditty about Boston Butt. Try to contain your excitement son. I know its hard, “butt” we have to start somewhere. Plus it is never too early to start getting embarrassed by my puns. Boston Butt, pork butt, pulled pork, pork shoulder, picnic pork what the butcher calls it is of little importance. All that matters is that I have fun cooking it and you love to eat it. So here is my first lesson just for you (and who ever else may care). The brine…

There are so many different variations on brines that I find it impossible to rely on just one. I just started brining my Boston (pork) butts, chickens and turkeys this year. It’s not a difficult process, “butt” it is a pain in the butt. Anyway, brining makes the meat more tender, moist and flavorful. Basic brines consist on salt, water and sometimes sugar. I usually start with ¾ cup of kosher salt per gallon of water. From there I add what ever I have in the cabinet apple cider, bourbon, spices, herbs, seasoning, brown sugar, molasses, tea, honey, rum or anything else that looks interesting at the time. A major factor that affects most of my cooking is the availability of ingredients. Although I always try to have BBQ staples in our house, inevitably I am missing something that a recipe says we need. Truthfully I never really need anything. I do without or find a replacement. Your great grandmother taught me long ago to make do with what I have within reach, to use ingredients that I have on hand, and keep things simple. My whole keeping it simple mentality is a blog in and of itself. Anyway let’s get to the point, the brine for this particular pork butt adventure.

I prepare the brine using one of two methods, hot or cold. The hot method involves dissolving all of the ingredients in a sauce pan and cooling it over ice. With the cold method I simply just add the ingredients to cold water stir thoroughly and add the meat. I think dissolving the sugars and salts in hot water makes for more flavorful brine, “butt” sometimes time and motivation don’t allow for it. Anyway, for this cook I used the following.

1 Large food grade plastic container (plastic bags work well too)
Approximately two quarts of water
Ice (I have no idea how much)
More water (enough to cover the butt by 1 inch)
½ Cup Brown Sugar
¼ Cup Dark Molasses
1 Cup Kosher Salt
½ Cup my secret rub (your favorite rub)
1 Small Handful Whole Black Pepper Corns
2 or 3 Bay Leaves
1 TBS Old Bay Seasoning
1Cup Jack Daniel’s Whisky
1 Large Spanish Onion Quartered
2 or 3 large cloves of garlic (lightly smashed)

I brought 2 quarts or so of water to a boil. I added the salt, brown sugar, dark molasses, favorite rub, Old Bay, whiskey, and pepper corns. I let everything that would dissolve, dissolve, removed the brew from the heat and added the garlic, onion and bay leaves. I let this steep while I filled a 5 gallon food grade plastic container about one quarter (1/4) full with ice and water. I then added the hot brine and continued to add ice until the brine was cold and the ice stopped melting. I then added my Boston butt and enough water to cover the meat by at least 1 inch. I place a heavy dish on top of the pork butt to help keep it submerged.

The entire bucket goes into the refrigerator (4:30 pm) and left overnight. I removed the Boston butt (5:30) the next morning (I wanted to start cooking by 7am the latest). Making sure to rinse it thoroughly I set it an aluminum pan and let it come to room temperature. I do my best to never put cold meat on the smoker. I also don’t like to apply seasonings and rubs to cold meats. The later is a personal preference its origins of which I don’t know. I may have read it somewhere or learned from a TV show.

I am always hesitant to call any of my recipes original or take credit for my methods and philosophies when it comes to cooking. I believe that every recipe is variation of another and every method is derived from a different source. When a person makes a recipe it becomes unique to that person. Foods mimic the style and tastes of the person who prepare them and if this is true all recipes are original.

There was a time (recently) the mom and I couldn’t afford a second refrigerator. Before we had one I would brine all of my meats in a cooler. Continually adding ice kept the solution from warming and the meat from spoiling. Once I used the cooler a few times I figured out how much ice I needed to keep it cold for extended periods of time. Eventually I was able to keep the temperature down for as long as ten hours, even though I rarely left it alone for more the 6. Meat can sit in brine for a little as 4 hours and a long as 72 hours. I usually shoot for overnight. When I am really thinking ahead I will start brining on Thursday night for a Saturday BBQ.

Well I think this is plenty for today and I'm getting hungry. What else is new? Next time I will tell you about our secret family BBQ rub and how to barbecue a pretty darn good Boston Butt. Tonight I think your mom is cooking, which usually means pizza…

Magic Monster Flaming (Buffalo) Wings.

2006-10-10T16:04:00.000-04:00

Did you ever notice how life sometimes gets in the way of living? The past few months have kept me out of the kitchen, away from the BBQ and unable to Eat Ugly. I am realizing now, with winter approaching, just how much I miss cooking and writing. The days are getting shorter and the temperatures are dropping. New England is not the ideal place for year round BBQ. Although a little snow has never stopped me from firing up the pit; it does make things a little more difficult. With the cold weather I tend to crave one pot meals. Chili, stew, pot roast and braised beef are always much tastier in the autumn months. Unfortunately, I am not quite ready for these foods. I need BBQ now. Not BBQ from a restaurant; BBQ from my own backyard.

I have been obsessing about how to BBQ on a week night. I am usually unable to get home from work until 3:00 on early days and there is no way Anthony or my bride will wait the six or so hours it takes me to whip up some chicken and ribs. Plus by the time Anthony I travel to and from the meat mongers it would be at least 4:30. Between car seats, trying to explain to the young person behind the counter what I want, and having the real butcher finally recognize me (only to give me grief for buying my meat at the wholesale club) it will be closer to dusk. I am in quite a pickle as Anthony often tries to say. Then, out of no where a bolt of BBQ genius struck from the heavens. It was as if the BBQ muses themselves traveled from Olympus to guide me through my midweek barbecuing dilemma. “What about parking lot BBQ” I chuckled aloud and shook my fists at the clouds like Dr. Frankenstein in triumph.

I dug out my faithful and secret tailgating journal. Ok, it’s a collection of bar napkins and flaps of Sam Adam’s boxes with my favorite football recipes scribbled on them. Some day it will be a book, but for now it’s just my private little collection of BBQ goodness. I began to recall a monster experiment we conduct a few years back with November’s favorite fowl. A staple at all of our tailgating opportunities is always Buffalo wings. A few years ago, around Thanksgiving, I decide (I am sure I was not the first person to think of it, in fact I vaguely recall Bobby Flay in a stadium parking lot somewhere…) to use turkey wings instead of chicken wings to make the spicy snacks. Anyway, why not use a similar method to make some quick week night BBQ. I also just received two new tasty product samples that are begging for the care and nurturing only my smoker can provide.

The prior might just the best thing about owning a website that specializes in BBQ and fiery foods. I have an endless supply of sauces, spices and rubs at my chubby little fingertips. When I don’t have the time or desire to mix up my own I just hit the stock room, the perfect situation for speedy weeknight fare. Anyway, I am starting to “boar” myself, so let me just get to the recipe for my Magic Monster Flaming Fowl Wings.

This recipe combines the best of both worlds as it exists somewhere between grilling, indirect cooking and barbecuing. These mammoth Buffalo wings take about an hour and half from grill to table and manage to pick up a great amount of smoke for such a short time. Plus once they are on the grill they only have to be tended to 3 or 4 times. They practically cook themselves. What is sacrificed is the tenderness that usually comes with true BBQ, but this a small price to pay for flavor that rivals greatness.

Ingredients:

2 to 4 pounds of turkey wings (separated)
2++ ounces of The Hog’s Tuxedo Rub (or your favorite)
1 ½ cups of Roadhouse Hot & Spicy BBQ sauce (or you favorite)

Before I even think about starting the coal and prepping the grill I remove the meat from the refrigerator and season it. For these wings I used The Hog’s Tuxedo rub. I rub it only liberally and let it sit in the excess until the grill is ready. Once the turkey wings are properly seasoned I head out to get my Weber kettle started. Oh, reserve the sauce for the last 15 minutes of cooking.

The Grill:

1 full chimney of lump charcoal (briquettes work, but don’t provide the same heat)
2++ large handfuls of dry apple wood chips or 3++ chunks (or your favorite smoking wood)

Once the coal is ready pour/pile it on the left (or right) side of the grill. Add the dry apple wood chips directly to the hot coals. Place the cooking grate back down and place the turkey legs as far away for the heat as possible. Cover the grill making sure the air vents are over the wings.

The Process:

Let the wings cook for about 40 minutes. There is no need to peak or even touch the grill during this time. Cook for about 40 minutes, turn the wings over, cover and cook for another 20 minutes. At the end of the hour brush on a good amount of BBQ sauce, cover, and cook for about 10 more minutes. Turn the wings over, brush again with BBQ sauce, cover and cook for the final 10 minutes. The wings should be done, but I always check the temperature (170˚) when working with poultry. Remove the savory snacks from the heat, let rest for 10 minutes and serve with a sprinkle of rub and the remaining sauce on the side.

A Rookie Mistake

2006-10-03T20:09:00.000-04:00

Ok, I was planning on spending the day Sunday barbecuing and watching football. The Patriots were away and I was finally going to have 12 hours to just relax and worship the BBQ gods. Butt, (pun intended) Mother Nature didn’t feel I was worthy and dumped a whole bunch of rain on my parade. Anyway, my plan to fire up the smoker and test out my prized discovery of Wicked Good Charcoal Competition Blend will have to wait.

Yes, I said Competition Blend. For those of you who have been following the saga I finally got my paws on a bag of the mythical and magical lump coal blend. How, you ask, did I finally come to possess this rare and wonderful ingredient? It was in my garage. I figure it has been sitting there for about 15 months hidden among all of my good intentions and cobwebs. If I remember correctly the story is somewhat entertaining.

For the Forth of July 2005 my mother decided she wanted to learn how to use a water smoker. You see, for the years prior I would make barbecued ribs and chicken and of course man the grill. In 2005 my mom decided she wanted the glory that real BBQ brings to every backyard chef and I was demoted from pit master to pit crew. Anyway, about a week before the party I helped her buy her very own Weber Smokey Mountain Cooker. I also had her pick up a couple bags of lump charcoal when she purchased the WSM. I didn’t specify what brand and she just bought what ever the store had in stock. At the time I really didn’t understand the whole charcoal thing. In fact I had just started using lump myself.

The night before the party I went to my folk’s house to help mom mix the rub and dry marinate her ribs and chicken. Before I left that evening we carefully recorded the steps of the barbecuing process in her first BBQ journal. She was my first student and possibly the one to blame for this blog. I tried to tell her everything from how to light the charcoal, to what to put in the water pan, to how a "beer timer” works. All was ready to go and I figured I was just down the street if she had any trouble in the morning. I returned home confident and somewhat relieved that I could sleep in. Little did I know we should have practiced lighting the charcoal.

My phone rang for the first time around 6:00 AM. Mom couldn’t get the charcoal to light and dad was about to douse it with lighter fluid. The one thing I forbid them to use was lighter fluid. I explained once again how to use the chimney over the phone and volunteered to head over and help get things started. Mom declined my invitation and I went back to sleep. At 6:30 the phone rang again. They still couldn’t get it lit and were now getting worried that the food wouldn’t be done in time for their guests. Dad was again threatening to use the fluid and didn’t understand why charcoal chimneys and lighter fluids don’t mix. And trust me they don’t.

I arrived in the backyard at around 7:30AM and the smoker was just coming up to temperature. Mom was bringing out the ribs and chicken, a bit tentatively, and dad was walking toward us from the side of the house clutching a bag of briquettes. You know the ones in the blue and white bag. He gave me a smile and informed me about the two bags of lump charcoal already it the back of my truck. Well those two bags ended up on a high shelf in the very back of my garage. It’s amazing how much I have learned about BBQ over the past year. It is even more amazing how much I still have to learn. A rookie mistake over a year ago has allowed me to truly appreciate what I now know is a gift from the BBQ gods.

Anyway, if you’re driving buy and you smell the sweet sweet smoke come on back, say hi and have a taste. There’s always plenty.

2006-09-25T19:01:00.000-04:00

I’m back. Sorry for my absence, but school got very busy all of a sudden. I have a little break before my fall classes get busy and hopefully some time to write again. It’s amazing how much I missed the blog. I am going to attempt to manage my time better this semester, but I’m not making any promises.

Anyway, I thought I would start back slow and answer a few emails that have come my way over the past few months. First and most importantly I received a great letter from Lee Ann at Wicked Good Charcoal. They are having an exceptionally difficult time finding the right woods to make a product worthy of being called Competition Blend. However, WGC is constantly improving their Weekend Warrior Blend and I must admit that it is presently the only lump I burn these days. Even better after months of searching I was able to dig up an old bag of competition blend (and that’s a great story for another day). I also need people to know (at least those of you who are skeptical and you know who you are) that that this post and any other posts regarding WGC or any charcoal products reviewed on this site are completing and entirely unsolicited. I write this blog because no one in my immediate family wants to hear me talk about BBQ anymore. This brings me to the second reason for today’s BBQ babble and the reason I created Eat Ugly.

Eat Ugly is the companion blog of The Ugly Pug Trading Company; a web store specializing in gourmet BBQ and fiery foods. Born on January 1, 2005 UglyGourmet.com, its more common name, is my attempt to pay for my addiction to BBQ. I originally planned to manufacture and sell my own recipes. However, I soon discovered the expense of properly running such a business part time is too great. So I began researching some of my favorite BBQ sauces, hot sauces and salsas and the rest is still becoming history. Although from time to time I will promote new products, Eat Ugly has become more about my search for new foods, recipes and experiences. I am sorry to those of you who felt deceived, but I have always had links to my store and products on the blog. UglyGourmet.com is a work in progress as I only sell foods that my family and I eat and enjoy, with a few exceptions when it comes to hot sauces. Anyway, if you haven’t paid a visit to the pug, check it out; you’ll find some great recipes and products.

Thanks for reading and remember…Eat Hot, Eat Healthy and Always EAT UGLY!

A Little Hiatus...

2006-07-11T15:55:00.000-04:00

Sorry, I have had to take a little break from Eat Ugly. I am working on a post graduate degree and have been in classes full time since the end of June. I promise to return soon, please check back I will have lots to share...

Thanks for Visiting...

The Coal Wars: Royal Oak Smoked Ribs

2006-06-20T20:09:00.000-04:00

Am I a terrible person or what? I have spent the last 3 or so weeks complaining about rain and now that the sun is out and it’s 93°, I’m still not happy (too hot). However, I can finally light the BBQ pit.

One good thing about the heat is that my smoker maintains temperature much longer than when there is snow on the ground. Even better, when ever I fire up the pit on a hot weekend day free beer seems to appear on my porch steps; gifts from hungry neighbors hoping for a taste. I like nothing better than cold beer, compliments and people to eat my barbecue. I figure the least I can do is share since I am in the habit of having the pit lit by 7:30 AM.

On the menu this past weekend were some tasty St. Louis cut pork ribs. The lump charcoal of choice was made by Royal Oak and commercially packaged under the name Nature-Glo. The wood of choice was my special blend of maple and cherry at about a 3(maple) to 1 (cherry) ratio. The rubs of choice were Pork Rubber’s Products, Mary’s Cherry (my favorite commercial blend) and the Pork Powder Dry Rub. Both are excellent and great for those days when you’re just not up to blending your own rub recipe.

I love to mix my own spices and brew my own sauces, but I am often temped by my stock room. Plus I only sell products that I love to eat so it’s hard not to cook with them. Anyway, today’s guest of honor is the Royal Oak lump and I have to say it did not disappoint. There was no visible scrape in the bag and very few chunks smaller than an inch. I started with two unlit chimneys in my pan and ignited those with ¾ lit chimney. It only took 1 and ½ sheets of newspaper to light the stack and about 20 minutes for my smoker to hit 220°-230°.

After about 1 hour the temp spiked up to 260°. I closed my side vents each to half and the temp fell moderately back to around 220°. This temp held for just about 3 more hours. It was more than 4 hours before I had to add more coal; when I did it was only 3 handfuls of unlit. I added water (apple juice and a beer) and some wood at 2 and ½ hours (give or take a few ticks), but that was only because I could hear the water pan sizzling. At about 6 hours I tossed a ½ chimney of lit in just for good measure. The ash was minimal. I never had to clean out my coal pan once during an 8 hour cook.

In the last two hours of cooking I dropped the temp to just over 200° and tried to let the coal burn out. It never did. The Royal Oak has a mild and sweet smelling smoke. I would imagine it imparts a similar favor to the food even without the maple and cherry woods. I figure I burned about 12 pounds in 8 hour, maybe less (there was a considerable amount left in my coal pan). It is definitely the longest lasting lump charcoal I have burned so far.

Overall I couldn’t be happier. Aside from the shipping costs Royal Oak is a great lump charcoal. It was easy to light and burned hot and long. The next charcoal on my list is Wicked Good Charcoal Competition Bend, when it becomes available. I check there site regularly and there has not been an update in a while. Locally stores seem to only have the Weekend Warrior Blend in stock. With this I am done with my research until then, shipping lump charcoal is just too expensive. However if anyone has a lead as to where I can get some Competition Blend it would be much appreciated.

PS. For those of you who care more about the ribs I will post their journey in a day or so and let you know what’s on the menu for this weekend. If you in the area and smell the smoke stop by for a bite and a beverage, there is always plenty of BBQ.

Rhode Island BBQ: Wes' Rib House

2006-06-13T22:29:00.000-04:00

What a great night. Monday night’s BBQ baseball extravaganza was a blast. Wes’ Rib House was just what a BBQ joint should be. Being from New England we don’t have a plethora of choices when it comes to real barbecue. Many of the joints in and around Boston are fair to good, but Wes’ in Providence Rhode Island is one of the better establishments. A simple place with cold beer, tangy sauce and a casual setting make Wes' a comfortable and relaxing place to dine.

It is hard for me give a valid assessment of the service. Don’t get me wrong the wait staff was spectacular there was never an empty mug on the table and a request never took more than a minute to be satisfied. However, it was a Monday evening and our group of 10, a family of 4 or 5 and few bar clientele were the only patrons. Most importantly, our server and his partner were pleasant, patient and professional.

The Missouri style barbecue was tasty and plentiful. The menu has something for every taste and appetite. We did not partake in any appetizers only because we had our eyes on the prize. I have in years past had their chili and it is an excellent blend of well a balanced spices. The dinner combinations range from the Platter with a large portion of one meat to the Show Me Platter with a choice of 4 meats. Other fare includes kabobs, lamb and steak, but we were there for the BBQ. However, one our more wimpy cohorts ordered the 12 oz. sirloin and said it was very good.

Aside from ‘wimpy” the rest of us had BBQ and none were disappointed with the portions. We are big eaters and want big portions. In this department Wes’ does not disappoint. The selections of meats include beef, chicken, chopped BBQ, pork chops, ham and ribs. Not wanting to be out down I ordered the Show Me Platter with double ribs, chopped BBQ and beef.

I have to say I was a little disappointed in the beef, mainly because I am a brisket fan and well, roast beef is just not brisket and needs to be served rare. It was tender, but needed something to jazz it up a bit. The chopped BBQ was great. It had a nice tangy light sauce on it that didn’t take away from the pork. The stars of the day were the ribs (as they should be). They were tender, but still had some integrity. The meat easily came away from the bone and didn’t fall apart. I hate it when I pick up a rack and it falls apart in my hands. They were flavorful with a nice touch of smoke. The ribs like the chopped BBQ needed nothing more in terms of flavor. They had a nice spice and offered a very subtle sweet finish.

On my next trip I will be sure to sample the other barbecued offerings, but judging from the sauce stained shirts of my friends they were good as well. Dollar for dollar and pound for pound Wes’ Rib House offers up some tasty BBQ. I look forward to my next trip there and hope that you too will someday soon stumble into this fine rib shack.

*Picture borrowed from Wes' image gallery (http://www.wesribhouse.com/gallery.html- retrieved 6-13-06)

BBQ, Baseball and Possibly a Hot Dog

2006-06-12T20:09:00.000-04:00

The coal wars have turned into the weather wars here in New England. This past weekend was a wash again as on Saturday, my only free day, it poured yet again. Sunday was a wonderful day as we celebrate the birth of my cousin’s second daughter. With no time to fire up the pit I am left with little new BBQ news to share. I did receive my next sample of lump on Friday and am impatiently awaiting an opportunity to light it up. With any luck Mother Nature will allow me outside this weekend. Next in the line up is Royal Oak. Actually, I will be burning their food service label, Nature-Glo.

On a BBQ note tonight is my annual trip to McCoy Stadium for a little Triple-A baseball action. The Pawtucket Red Sox are facing the Richmond Braves for the last game of a homestand. The best part about this trek from Boston is our pre-game dinning ritual held at Wes’ Rib House in Providence, RI. A little Missouri style BBQ is on the menu, which for me means ribs, ribs and more ribs. I will let you know how the meal goes ASAP. If my memory serves me well their fare is pretty good, but it has been a year and I feel some research in needed to be sure.

*Picture borrowed from http://www.wesribhouse.com/index.html (retrieved 6-12-06)

A Grilled Fisherman's Feast

2006-06-07T19:53:00.000-04:00

I was lucky enough to have been raised in a family who loved to eat. My grandmother would give all of her favorite northern Italian dishes an American twist. And considering she spent much of her childhood in Gloucester Massachusetts many of her dishes involved seafood. I grew up watching her cook, eating her food and during the end of her life listening to her stories. She would often speak of harvesting mussels and periwinkles off the rocks by the jetty and running home to cook them. She would tell me how they sat for hours and ate periwinkles with sewing needles right out of the sauce. One of the best cooking lessons she ever taught (I don’t know if she ever knew how she really taught me about food) me was how to make do with what I had. My favorite meals are always fresh and simple. I think this way I have such an affinity for seafood.

When summer hits I seem to find myself with a constant desire for seafood and since there is never enough time during the week to fire up my pit I grill up ocean fare a few times a week. Last night the rain finally stopped long enough for me to fire up the grill and try this new lump charcoal my wife found for me at Wild Oats. We don’t normally shop there, but they have one of the best fish markets in my area and are open later than my regular fishmonger.

For this evening my bride brought home a great piece of yellow fin for me, some scrod for her and Anthony and a couple dozen little necks for the grill. The beauty of really fresh fish is how simply and quickly you can prepare and cook it. I had everything seasoned and prepped before the coal was hot. The entire meal was prepare and cooked within 30 minutes, probably closer to 20. Rachael Ray has some competition when it comes to my week night meals.

Grilled Little Necks (clams)
As Many Little Necks as Will Fit on Your Grill
¼ cup ++ Extra Virgin Oil Olive
3 Tablespoons ++Unsalted Butter
Quality Hot Sauce
Clean, scrub and rinse the clams well. Dip the little necks in water and place on very hot grill. Cover and cook until all of the clams are fully open (discard any that don’t open). In a large bowl put 2 tablespoons of butter and a few shakes of hot sauce. Remove to clams to the bowl (their heat will melt the butter), drizzle with olive oil and carefully toss to coat. Serve with extra hot sauce and melted butter.

Grilled Lemon Lime Scrod
Fillet of Scrod
Pinch of Kosher Salt
2 Twists of Fresh Ground Black Pepper
2 or 3 Pats of Unsalted Butter
2 or 3 Thin Slices of Key Lime
2 or 3 Thin Slices of LemonArrange fish on top a piece of heavy duty aluminum foil (fold up the sides to catch all of the juices). Season with kosher salt and fresh ground pepper, layer fish with lemon and lime slices and butter, place on grill and close cover. Cook for 10 to 12 minutes. Serve with fresh lemon and lime wedges.

Grilled Yellow Fin Tuna
An 8 or 9 Ounce Tuna Steak
Pinch of Kosher Salt
2 Twists of Fresh Ground Black Pepper
Pinch of Ground Cumin
Pinch of Ground Chipotle Pepper (or other ground pepper seasoning)
Good Quality Soy SauceRub with spices and grill over high heat for 1 ½ minutes per side. Serve immediately with soy sauce on the side.

Eat Hot, Eat Healthy (most of the time) and Always EAT UGLY!

The Coal Wars: I Thought Diamonds Were Expensive

2006-06-06T21:24:00.000-04:00

In my search for local stores that carry lump charcoal I have come across products brought to market by Whole foods, Williams Sonoma, and Wild Oats. According to the Naked Whiz’s data base the first two are produced by Cowboy and It appears the third follows suit. I have not found evidence to support my Wild Oats theory and I don’t plan on looking for it, but at first glance and use my theory seems sound.

It is proving very difficult to find lump charcoal locally. It seems that Cowboy dominates the market. Some specialty stores carry Wicked Good Weekend Warrior blend and would usually stock the Competition Blend, but there is a production stop. It seems that the woods used in the Competition Blend are no longer available and the company is working in a new version. I can hardly wait to see what they come up considering the WWB is phenomenal. Anyway, as soon as the new blend is available I will let you know.

Finally, I have had to turn to the internet to further my research. I know that those of you in the middle and southern parts of the country have access to a much wider variety of lump that those of us in the northeast, but I need an excuse to keep cooking. So, in the best interest of my readers I have ordered a couple bags of Royal Oak Natural Wood Lump Charcoal. It has a good review from the Naked Whiz, seems to have a loyal following and most importantly was the easiest to order.

I am finding it more difficult than I like to even purchase lump on the web. Plus the cost is really prohibitive; I am paying more to ship than the product is worth. I am often able to justify even the most ludicrous expenses, but even this is a stretch for me. Especially when I have fairly easy access to Wick Good Charcoal, but we will see what the future has in store.

If it doesn’t rain again this weekend I plan to fire up the pit. Mother Nature has been wreaking havoc in my neck of the woods. It has rained over the past two weekends and rumor has it we are in for the same this weekend. I don’t know how much longer I can go with out the smell of smoke at 7 in the morning.

Eat hot, eat healthy (most of the time) and always eat ugly… UG

Smokey Grilled Oysters

2006-05-30T13:19:00.000-04:00

Wow, I didn’t realize how long I was away. Please allow me to apologize for my unexpected hiatus. However, I did have some time to think about all the things I was going to grill when I returned to my kitchen. The list was surprisingly small, mostly grilled seafood, considering I have recently developed this unquenchable obsession with oysters. Being from New England I have a great fondness for grilled seafood. I know in terms of real BBQ this is not the ideal, but fresh fish grilled over hardwood coals makes for some great grilled goodies.

One of my favorite foods to grill or not grill is the oyster. It is a rare occasion that I will cook an oyster, but it is always a party when I do. In my travels I have come across hundreds of different recipes some unwittingly complicated and others spectacularly simple. Since I am a fan of all things simple and oysters are never better than when they are prepared simply here is my take on grilling these tasty treats.

Smokey Grilled Oysters
Oysters (as many as will fit on your grill)
Large Handful of Soaked Alder Wood Chips
*I like to use more subtle woods when I smoke seafood, especially oysters.

SCRUB THE OYSTERS WELL UNDER COLD WATER AND DISCARD ANY THAT ARE OPEN.

Heat the grill to high. Toss on the soaked wood chips. Dip the oysters in water (I learned this trick from Bobby Flay he says it helps them to steam open.) and place them with the flattest side of the shell up directly on the grill. Close the lid and cook for about 6 minutes or until all of the oysters are open. Discard any that don’t open. Be careful not to spill any of the liquor when you remove them. Cut the muscle that connects the shell and serve on the half shell.

These are not really smoked oysters; as there will only be hint of smokiness in background of their flavor. For more authentic smoked oysters grill over medium heat (about 250°) until they open, remove the top shell, add more soaked hardwood to the coal and smoke for an additional 10-15 minutes. Watch them carefully they will overcook right before you eyes. Use a heavier flavored wood for this and you’ll have an entirely different oyster experience.

Toppings….
In my world there are 2 aspects involved in serving outstanding oysters. Cooking or not cooking them and topping them. Fresh out of the shell or properly grilled they often need nothing more than a smile to make them perfect. It is, however, always fun to find new way to top these prized crustaceans. For the batch pictured below I simply remove the top shell added a squeeze of lemon and a small pat of unsalted butter and returned them to the heat just long enough to melt the butter. I wish my vocabulary allowed my to explain just how amazingly succulent and tasteful these pacific beauties were. I am lucky they lasted long enough to take this picture. Let's just say not one made it to the table, my wife and I ate 2 dozen oysters standing next to the stairs leading down to our patio table. Anyway if lemon and butter bores you I have provided an abbreviated list of some of my favorite flavors for topping oysters.

A Few of My Favorite Toppings...
Dijon Mustard
Horseradish
Hot Sauce
Lemon
Lime
Malt Vinegar
Margarita Mignonette (minced shallots, fresh lime juice and tequila)
Melted Butter
Mignonette sauce (traditionally minced shallot and red wine vinegar, but I like to use balsamic)
Salsa
Soy Sauce
Worcestershire sauce
Your Favorite BBQ Sauce
Crumbled Blue Cheese

* Mignonette Sauce is made with 2 tablespoons of liquid for every one shallot

Eat hot, Eat healthy (most of the time) and always EAT UGLY!

PS. I didn’t forget. This weekend I plan to try another brand of lump charcoal…ribs and chicken anyone?

Wicked Good Charcoal: Wicked Good Boston Butt

2006-05-22T20:11:00.000-04:00

On Wednesday of last week I managed to buy three racks of spareribs, a seven pound bird and a nine pound boneless Boston butt (don’t get me started on the butt thing again) without notice of the cholesterol cops. On Friday when I thought my bride was too involved with what ever it she does when I am under the possession of the BBQ I quietly brought the meat out of hiding. I figured if I could get the ribs rubbed and the bird and butt brined she would have to let me cook it all. Well, when I went in to office to see what kind of rub I was in the mood for Anthony (my barbecue loving son) sold me down the river. I returned to the kitchen only to find my loving wife and HER son waiting. Anthony had scaled his chair and was standing before my cutting block proclaiming “SPICE, mommy Spice…I want, I want, Help. Spice!” Anthony helps me cook dinner almost every night and is responsible for shaking on the seasonings. If I had only included him in my secret BBQ plans I may have had a shot. I pleaded, “I can’t let my adoring reader down, and I promised I would thoroughly test Wick Good Charcoal’s Weekend Warrior Blend. A valid control group is made up a varied sample that is representative of the entire population”. She didn’t go for it. I had to make a choice, and I really had a hankering for a pulled pork sandwich.

The Brine
I really wasn’t prepared to BBQ. I assumed that I had enough of the basic barbecue necessities on hand. I was wrong, but that has never stopped me before. Hear is my impromptu brine:

¼ Cup Brown Sugar
¼ Cup Dark Molasses
1 Cup Kosher Salt
1 Small Handful Whole Black Pepper Corns
2 or 3 Bay Leaves
1 TBS Old Bay Seasoning
1Cup Jack Daniel’s Whisky
1 Large Spanish Onion Quartered
Ice (I have no idea how much I used)
Water (enough to cover the butt by 1 inch)

Bring 3 or 4 cups of water to a boil. Add the sugar, salt and molasses to the boiling water and dissolve. Add the Old Bay, onion, bay leaves and whisky, stir in and remove from heat. Fill your brining container half way with ice and pour the hot brine over the ice. Be sure the brine mixture is cold before adding the meat. Submerge meat in brine to at least one inch below the surface. If there is not enough liquid add cold water until the meat is fully covered. I usually use a heavy plate to weight the meat down. A 4 to 6 hour soak should be sufficient, but I like to leave it over night.

The Butt
Remove from brine, rinse and pat dry. Don’t forget to remove all of the pepper corns and bay leaves they ruin a good sandwich. Apply your favorite rub. In the essence of time and because it is really my favorite commercial blend I used Pork Rubbers Mary’s Cherry Rub. I have my own recipes and I will share them at a later date, but few can blend a better rub than Mary. I leave the meat out of the refrigerator while I set up the smoker. This short time removes the chill and can take as much as and hour off of the total cooking time.

The Water Smoker
The motivating factor behind this cook is the charcoal. The product of choice today is Wicked Good Charcoal: Weekend Warrior Blend.

Here is my ritual: Two chimneys of unlit lump charcoal into the coal pan. I start this with ¾ of a chimney of lit lump coal. I find this allows me at least 3 hours of cooking time at around 225°. I am planning on ten hour cook and estimate (hoping-because that is all I have) I will use about 11 pounds of coal. If the temp is holding after 3 hours I add another chimney of unlit lump to the pan. If the temp is falling I add a chimney of lit lump to help bring the temp up. It really is a game after the first 3 hours. I have never used this brand of charcoal before, so I am relying on past practice and as always dumb luck.

The lump was all hardwood and I didn’t notice any signs of scrap in the bag. The ¾ Chimney lit very easily as did the bulk of coal in the pan. I used a mix of cherry wood chunks and chips (I thought I had enough chunk left over from last season—I didn’t) for the smoke. I always soak my wood, but again there are two schools of thought here as well. I figure cherry smoke would work well with the cherry rub. To the water pan I added two left over Sam Adam’s Cranberry Lambics, not my favorite brew so I had no trouble sacrificing them to the BBQ gods, and filled the rest with water. The first three hours were great. I didn’t have to open the smoker once as the temp held to between 225° and 240°. I did poke around the coal pan through the dampers just to keep things honest. I have to say even before I added the cherry wood the charcoal had wonderfully sweet aroma. It was unlike any coal I have ever burned before.

After about 3 hours and 45 minutes the temp finally began to slowly drop. I took this opportunity to open my smoker for the first time. At this point I refilled the water pan and added one full chimney of unlit lump to the coal pan and threw on a handful of cherry chips. The embers felt fairly hot and they still looked alive. The ash was minimal so I left everything alone and hoped for the best. The temp was back up to 230° in no time and smoke was pouring out of the top vent. Everything was great except that I was very low on coal. I only had 1 maybe 1 ½ chimneys of charcoal left. Normally I would just finish with the Cowboy and Kingsford that I have in my garage, but I promised this cook was all about the Wicked Good Charcoal. Off to the store I went (don’t worry my wife kept her eye on the smoker).

I said she would watch it and she did, she watched the temperature drop. I returned home just in time to add more coal to the fire. All in all it had been 2 hours and the temp was just over 200°. At this point if figured I would clean everything out and start fresh. My smoker holds temperature fairly well, but I still have to work fast. Someday I will take you through this process more carefully, but this post is getting too long already. Basically I removed the ash from the coal pan doing my best to save the larger embers and added 1 lit and one unlit chimney. Oh, and one final handful of cherry chips. I usually get about 3 hours of uninterrupted cooking time after this, which, in this case, will bring me into the neighborhood of the 10th and final cooking hour. The smoker was back together, the water pan was refilled, the Boston butt had an internal temperature of 140° and the smoker temp was on its way back to 230°.

After about 2 more hours the temperature began to fall. At 220° I decided to add one final chimney of unlit coal to get me across the finish line. The internal temp of the butt was just around 160 and was going to need approximately 2 more hours (total time 9 hours 45 minutes) to reach 190°. Two more hours past, the temp was holding and the meat was at 185° and ready to come out.

I have one steadfast rule when I BBQ. When ever I am ready to take the meat out of the pit I go get a beer. Before I remove the meat I sit down and enjoy that beer, sometimes two, and then I wait another 5 minutes. Then and only then do I take the meat out. If its butt or brisket I wrap it in heavy duty foil and put in the oven or an empty cooler for about an hour, before I even think about serving it.

The Opinion
The Wicked Good Charcoal: Weekend Warrior Blend lived up to expectation. I was hoping it would burn a little longer and I would use less, but it definitely lasts longer and gives less ash than the Cowboy Hardwood Lump. I only had to remove the ash from the pan once compared to the 2 or 3 times when I use briquettes. The Naked Whiz says that the competition blend from this same company is denser and longer lasting. I think this will be the next ember on my journey. Overall Wicked Good Charcoal: Weekend Warrior Blend is wicked good!

The Coal Wars: Hank Hill vs the Ugly Gourmet!

2006-05-19T20:56:00.000-04:00

Do you think Charcoal is really better than gas? I am often asked this question by people who don’t know me or have never been to my home for a BBQ. The asker of this much debated BBQ riddle usually already has an answer. They just want an “expert” opinion. Before I continue I feel I must make the following point very clear and offer this disclaimer, to anyone who may stumble upon my humble blog. Although I have hundreds of ideas about BBQ, grilling and outdoor cooking and have this unfounded need to write this BBQ blog, I am far from an expert. I just know what I like. I barbecue large quantities of meat as often as possible with no regard for who is going to be around to eat it. Don’t be alarmed the food never goes to waste. I deliver it to friends and neighbors and bring to work. It is not difficult to find people to eat BBQ, especially when it’s free. Anyway, because of popular demand (my world is small and popularity is relative) I will attempt to decipher the age old riddle of gas or charcoal.

First of all, I believe that this question only applies to what I like to call east coast BBQ or grilling. True BBQ requires the use of hardwoods and by modern convenience charcoal. Gas is shunned by the majority of BBQ gurus and its use is forbidden in BBQ competitions. Yes I am still trying to muster up the confidence to put a BBQ team together and try my luck at a NEBS cook-off. There are gas and electric power BBQ pit smokers on the market. Some burn pellets to create the smoke others are actually set up to burn wood chunks or chips. Gas is mainly used when grilling and this is where many people make the common mistake that grilling is the same as BBQ; IT IS NOT. Anyway, let me get to the question at hand—I will save the grilling versus BBQ debate for a different time.

Second, there are really three different solutions to this riddle. Each in its own right is sound, reasonable and acceptable:

Gas requires little effort, heats up quickly and requires virtually no clean up. Sticking to the idea of keeping it simple, gas would seem to me the easiest way to go. In the long run gas is less expensive and offers greater control of heat intensity and level. Perfect for a quick weeknight meal requiring minimal effort or a trip to Gillette Stadium. Arrive home from work, light the grill, throw on a few seasoned chicken breasts some fresh zucchini, and a tinfoil package of thin sliced seasoned potatoes (those of you who are carb-conscious can skip the starch) and in less than thirty minutes you have a healthy meal. Better yet, no pots and pans to clean.

Charcoal requires a bit more effort, but is still easy. It appeals to the purest, creates a sense of tradition and imparts a wonderful smoked flavor to the food. You will never have to guess about how much is left and you can buy it at almost anywhere. The 24 hour pharmacy in my neighborhood doesn’t refill propane tanks, but they do sell coal. With no need to store a gas tank or run a gas line outside of your home. Some feel charcoal offers a sense of safety. Arrive home from work and start your coal chimney (I am a firm believer in this tool). While the coal is starting prepare your meal (I love blackened sword fish grilled over coal) and find a cold beer. Grab you food and beer, head outside and dump your chimney into the grill. Drink your beer while waiting for the grill to come up to temperature and throw on your seasoned swordfish and vegetables. The fish will be done in about fifteen minutes and you’ll a have another tasty and healthy meal; again no pots or pans to clean.

Why not both? Gas is quick and to the point and is great when you’re in a hurry and don’t want to expend the extra effort midweek. Charcoal offers a more traditional grilling experience and produces flavors that gas just can’t create. To be fair some “experts” say they can taste no difference between gas and charcoal. Whether the taste is perceived or actual I notice a difference. Gas depends entirely on the flavor of the seasonings, rubs and marinades and imparts no added flavor the food. Charcoal enhances and works with the food adding a smoky almost game like essence to the taste. Remember both mean no pots, pans or kitchen to clean.

Finally, each heat source has its own benefits and faults. It really comes down to personal preference. What do you like? Are you barbecuing or grilling? What is easier for you? What are you most comfortable using? I am a purest and love cooking over charcoal especially hardwood charcoal. I also am all about making my life easier and enjoying every moment. For me the answer is both. When I am at Gillette Stadium and want to keep things quick and simple I use gas, propane to be exact. When I’m at home I only use charcoal. I have in the past used a gas grill at home, but over the past couple of years grilling, barbecue and cooking have become, for me, more about the ritual than the convenience. Forget about what the experts and professionals say. Think about what you like, what makes your life easier and what is most important to you. My grandmother taught me early in life to eat the foods I like, use the ingredients I can easily get and cook the way that I am most comfortable.

If you’re outside watching your son playing on his swing set and dog running around the yard as you share a glass of wine with your bride and cook dinner, does it really matter if you are using gas or charcoal? Just a little perspective to close; charcoal takes longer which means more wine or more whine—gas has its place.

PS. It pains me greatly to attach myself in anyway to FOX TV, but I imagine Hank Hill may be the only intellect with which I am equally matched on the this topic.

The Coal Wars:Weekend Warrior Blend!

2006-05-18T20:28:00.000-04:00

A few weekends ago I promised a few interested souls I would test different brands and types of lump charcoal. My plan was and still is to use a different manufacture’s product each weekend and write a series of lump charcoal reviews. The recent biblical rains drenched my initial intentions, but last night I set my plan in motion once again. I don’t know how long my research will last (probably until my bride begins notice all the bags in the garage or I realize how much money I’m burning) or even what brands I can get my hands on locally. If anyone has any suggestion or wants to join in the fun, please feel free (contact me). Maybe between us we can come up with a fairly extensive amateur guide to charcoal (check out the Naked Whiz’s Lump Charcoal Database for professional reviews) one that’s from the perspective of the world’s backyard gourmets. Presently I am going to see how many different brands I can find in local or reasonably local brick-and-mortar stores. I know that I will ultimately end up buying from the internet, but I want to see what’s available to the few folks out there that are not obsessed with BBQ.

Most every store in my backyard sells Cowboy brand lump charcoal. Personally, I have been using it off and on for about 2 years. It is not the greatest blend of wood as it made from mainly scrape lumber. It is reasonably priced and easy to get. Recently however I came across an older product review done by, you guessed it the Naked Whiz, and have since decide to stop using it. Admittedly, I haven’t encountered any of the problems mentioned in the review, but until now I haven’t really been looking. I have notice a few unrecognizable coals among the obvious hardwood flooring chunks (my family is in the hardwood floor business if anyone cares) and that combine with the prior has made me uncomfortable with the product. Enough about that, on to this weekend’s first lump charcoal product test.

Wicked Good Charcoal: Weekend Warrior Blend will provide the embers of choice. I gave it a test run last night and grilled up some homemade sausages with grilled turnips and redskin potatoes. I don’t have much to report right now except to say that it definitely burns hotter than the Cowboy or any briquette product on the market. The real test is slated for Saturday when I see how well it barbecues. On the menu is a small 9 pound boneless Boston butt [don’t get me started on why it’s boneless and wimpy, let’s just say I am in the market for a new meatmonger; who refuses to sell a whole pork shoulder to someone because they think the person (customer) is silly? Especially when that someone owns two BBQ websites and is a member of the Chamber of Commerce. He told me, “you don’t know what you are talking about, only those guys who compete in BBQ cook offs use entire shoulders” if he only knew (I’m all talk-- I will never write poorly of a person’s business based on one incident, hence no mention of the stores name. I just needed to rant)] and possibly, if my bride isn’t looking, a couple/few racks of ribs, and maybe a chicken. I don’t want to waste good smoke and this bag of lump is expensive.

Wish me luck; I will post this weekends findings early next week… Eat Ugly—

Fiddleheads?

2006-05-17T20:51:00.000-04:00

Fiddleheads? I remember watching my grandmother walking around our backyard picking mushrooms, ferns and dandelions every chance she got. She would rush back to the kitchen and make some of the most “delicious” soups, pizzas and sandwiches known to man, or at least my family. She was famous among the grandchildren for her love of vegetables and foraging trips into the backyard. I don’t recommend that anyone eat anything they pick out of woods behind their house, especially if you don’t know what you’re looking for. Many ferns and mushrooms are poisonous. I’m not even quite sure if my grandmother new what she was doing or if she was just lucky. Anyway, last week before the local grocery store flooded along with many other homes and business in my town I found one of her all time favorite veggies.

Fiddleheads are the curly top of the Ostrich fern and are a bit difficult to come by if they aren’t harvested in your region. They are only available in early spring and are very perishable. A bit or controversy surrounds these asparagus tasting spouts. When not cooked properly they have been known to cause food-born illness. If they are cleaned and cooked thoroughly they are perfectly safe. Illness has only been reported to occur when fiddleheads are eaten raw or lightly cooked (parboiled, sautéed, or “microwaved”) Just be sure to brush out and remove the brown scales, wash them well, and either boil them for 10 minutes or steam them for 20. They can eaten countless ways and the New Englanders “in the know” often freeze and pickle them for use in the later months. Personally I love them in salads, soups and sautés (sauté only after boiled or steamed).

If you can find them buy them; for they are cheap, simple and tasty. My favorite way to enjoy them is below…My grandmother always taught me simple is best.

Fiddleheads Sautéed with Garlic and Red Onion

Ingredients:
1 to 2 lbs of Fiddleheads
½ ++ Cup Diced Red Onion
2 TBS Extra Virgin Olive Oil
2 TBS Unsalted Butter
3 or 4 Cloves of Garlic Minced
Juice of ½ a Lemon
Kosher Salt and Fresh Ground Pepper to Taste

Preparation:
Brush out and remove the brown scales, cut off the very tip of the curl and wash thoroughly.
Boil fiddleheads in lightly salted water for 10 minutes.
Remove to an ice water bath to stop cooking, drain and dry well.
Add olive oil and butter to a hot sauté pan
Sauté red onions until soft and lightly browned about 4 minutes
Add Garlic and sauté for another 2 minutes
Add fiddleheads and sauté until coated in oil and hot (3 or 4 minutes)
Remove from heat and toss with fresh lemon juice
Season to taste with kosher salt and fresh ground pepper
Serve with hard crust Italian bread and a cold larger

Old Lady this one’s for you…

The Nature of Food

2006-05-11T14:49:00.000-04:00

If you live anywhere in or around Boston you have probably noticed that is has been raining since Monday night. My son has spent the last three days staring out his bedroom window at his brand new swing set. He is pictured to the left in this season’s latest chef's apparel. His expression reminds me of how Ralphi probably felt when came down the stairs in the pink bunny costume his aunt made for him in the movie A Christmas Story. Bruce the Ugly Pug is curled up in his bed in a deep depression fearing his next trip out to the bathroom. I think I may have heard the tip-toeing of his little paws coming out of the bathroom after the toilet flushed late last night. My wife just stares outside wishing for her house to be quiet again. I find myself repeatedly exclaiming "I just want to BBQ", every time I notice my BBQ pit sitting alone in the backyard. Anyway, because of all the rain I have found time to catch up on some grading and lesson plans, write a paper for school, build a pillow fort with Anthony and blog hop.

Last night I came across a great little local blog called Curiosity Killed the Cook. There is something wonderfully comforting about this spot. I don’t know if it is the recipes from around the globe or the little stories that accompany them. What ever it is it goes beyond just cooking and eating and gets to the heart of what food is really about (read “Why the Blog” and hopefully you will understand). For me food has always been about the adventure of trying new things, experiencing different traditions and cultures, and most importantly spending time with family and friends. Food brings friends as well as strangers together to celebrate, grieve, share and laugh. Food is at the center of every person’s life. I revive the happiest memories of my life when I cook and eat certain dishes. My favorite part of the day is making dinner for my family. Knowing that my food brings us together at the end a day and helps us to become a stronger family makes me content in my world. Tonight, when Anthony and I cook dinner (yes, my two year old cooks dinner with me almost every night) I will teach him a new recipe. I’ll call it ugly bananas (really called Arbuan Bananas) and tell him that I learned it from a kindhearted stranger who enjoys ugly food too.

Eat Hot, Eat Healthy and Always Eat Ugly…. The Ugly Gourmet!

Super Easy Grilled Chicken and Balsamic Salsa

2006-05-09T14:16:00.000-04:00

What is the first thought you have in the morning? You know, after your coffee. Do you think about work, hitting the driving range after work or getting all of you errands done before the family gets home? Me, I think about dinner. In fact everything I do seems to revolve around food. I grew up believing my family should gather together every evening around the dinner table. In reality, today's world is often too fast paced to spend a couple hours a night in the kitchen preparing and cleaning up. Anyway, during the week I do everything I can to make simple, quick and clean meals. And above all I do my best to cook everything outside on the grill. There are few things better than watching Anthony play in the yard (and now on his new play set) while I cook dinner.

The Chicken: The beauty of owning a store that specializes in gourmet BBQ and fiery foods is my endless supply of flavored filled shakers and jars. I use every product I sell, especially during the week when I don't have time to make my own.

4 Large Chicken breasts
4 Tbs Mary's Cherry Rub
½ Cup Ole Ray's Apple Cinnamon BBQ Sauce

1. Clean, dry and trim chicken
2. Coat liberally with Mary's Cherry Rub
3. Light charcoal and preheat grill for 10 to 15 minutes
4. Grill chicken over high heat for approximately 7 minutes
5. Turn over, brush with BBQ sauce and grill for another 7 minutes
6. Turn over, brush with BBQ sauce and grill for another 2 minutes
7. Turn over, brush with BBQ sauce and grill for a final 2 minutes

8. Serve with Balsamic Salsa Salad and a little extra sauce on the side.

Cooking times will vary. The chicken is done when NO PINK is visible when the chicken is cut.

Balsamic Salsa Salad: Believe it or not this is one of Anthony's favorite dishes. When he is around I leave out the walnuts and when he is not around I like to add a mince of jalapeno or a shot of hot sauce.

½ Cup Red Onion Diced
1 Pint/Package Grape Tomatoes Halved
½ Cup Each Yellow and Orange Bell Pepper
½ Cup of Apple Diced
¼ Cup Diced Carrot
¼ Toasted Walnuts
Kosher Salt & Fresh Ground Black Pepper to Taste
Pinch of Cumin
¼ Cup Balsamic Vinegar
¼ Cup Extra Virgin Olive Oil

Toss everything together and let marinate for 30 minutes. Serve at room temperature. Great in sandwiches and for a quick lunch.

Sometimes There is More to Life Than BBQ...

2006-05-09T07:16:00.000-04:00

Last night was it. Anthony's new swing set finally arrived. There are few things better in life than a child's amazement (Thank your Nanna, Pappa, Grammy and Grampa). He spent three hours watching two strangers construct his newest acquisition and had no idea what they were building until the slide went up. At that point the neighborhood began to echo with cries of "OH, MOMMY, LOOK! Mommy SLIDE...." and so one.

PS- For those who care (and I can think of one person who will) The time stamp on my camera is wrong, I think it was more like 6:15.

Southwestern Grilled Flank Steak with Fiery Apple BBQ Sauce

2006-05-06T14:41:00.001-04:00

I was at class the other night and during dinner break we got to talking about household responsibilities. Well some of us were talking and others were complaining. Personally, I never complain- I just feel lucky to have met someone foolish enough to marry me (I guess my beautiful bride didn't wear a helmet as a child either). In my home we share the majority of the work (Nicole actually does a fair bit more than me). There are however two cardinal rules that exist within our happy abode if either is ever broken severe civil strife will soon follow. I am never, under any circumstance, to touch the checkbook and Nicole, no matter how hungry, is forbidden to cook anything other than French toast, pancakes and the occasional omelet... Our discussion revolved around the usual domestic duties that we all find so dreadfully daunting. Banter relating to yard work and housework and the gender responsibilities for each overshadowed the majority of our time. The conversationn was actualy quite calm; until Dave stopped the dialogue dead in its tracks with a statement that could get a man flogged in the city of Cambridge, Massachusetts "Men don't cook they BBQ. Women cook, right Jon" he said with a smile. His attempt to blame me for this enormously erroneous comment thankfully backfired, albeit this gave me a much desired opportunity to add my two cents it was nonetheless very uncomfortable.

Finally, as with all conversations that I am involved in, the topics of cooking and BBQ surfaced. My friends all looked at me, rolled their eyes and waited for me to chime in. They know how much I love to talk about how I cook for my wife every night and how Nicole would only eat cereal if it weren't for me. Not wanting to disappoint I proceeded to preach about how BBQ is not just cooking and how anyone can barbeque as long as they keep it simple. The usual ration of grief from my more traditionally minded companions soon ensued.

Thankfully, by this time our dinner hour had come to end and I was finally allowed to take my head out of the smoker. I did however promise the group I would post two of my wife's favorite recipes. The first is braised artichokes, but since this recipe is best accompanied by pictures I will share it at a later date. Today I will leave you her favorite recipe for fiery grilled flank steak (London broil, skirt steak etc.). Actually, I don't think it is the steak as much as it is the marinade and BBQ sauce she enjoys.

The Meat
1.5 to 2 pound piece of flank or skirt steak or London broil

The Marinade
3 or 4 Key Limes
Zest of 1+++ Lime
¼ Cup Light Brown Sugar
1 tbs Sesame Oil (this is my secret and may be omitted-- and will be removed from this post very soon)
A Handful of Fresh Chopped Cilantro
One Bottle of Your Falagere Lagar Beer
Kosher Salt & Fresh Ground Pepper
½++ tsp Ground Cumin
½ ++ tsp Chipotle Powder
½ ++tsp Garlic Powder
½++++tsp Hot Paprika
1 Cup Chopped Red Onion (any onion will do I like red)
3, 4, or 5 Cloves of Smashed Garlic
2 or 3 Bay Leaves
1 Shot of Jack Daniel's (another secret, optional)
A Couple Shots of Hot Pepper Sauce (use a real pepper sauce, not one that is just about heat or made from purely extracts)

Mix all ingredients together in a 1 gallon zip lock type bag. Add meat, squeeze out as much air as possible (over the sink, trust me). And put in the refrigerator for at least 2 hours, I recommend over night.

The BBQ Sauce (I adapted this recipe from recipegal.com-- Great Sauce! Great Site! My version is here, the original is not spicy)

1 Cup Ketchup
¼ Cup Apple Cider
¼ Cup Apple Cider Vinegar
¼ Cup Soy Sauce
¾ tsp Garlic Powder
¾ tsp White Pepper
½ tsp Chipotle Pepper
¾ Cup Apple Peeled & Grated
¼ Cup Grated Red Onion
2 tsp Grated Hot Chili Pepper (I use Habanero for the guys/ Jalapeno for the family)
Peri Peri Hot Sauce to taste (I like African Rhino, Hot)

Mix all ingredients in a heavy sauce pan and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes. If the sauce is too thick add beer or beef stock until it reaches the desired consistency. If too thin reduce until desired consistency. Most of these style sauces will keep for up to a week in the refrigerators.

How to Grill (Barbecuing is not grilling)

Remove meat from refrigerator 30 minutes before grilling.
Light the grill. I only cook over gas when I am at Gillette Stadium on all other occasions I use lump charcoal.
Preheat for 15 minutes-- get the grill as hot as possible.
Place meat directly on the grill and cover for 4 minutes
Turn meat over and cook 4 more minutes
Brush with BBQ sauce, turn over, brush other side and cook for 2 more minutes
Brush steak again, turn over, brush other side and cook for 2 minutes
COOKING TIMES WILL VARY DEPENDING ON DISIRED DONENESS!!!
Brush both sides one more time with BBQ sauce and remove from grill
Cover with foil tent and let rest for 10 minutes
Slice thin, against the grain and on the diagnal
Serve with Fiery Apple BBQ sauce

Next time I'll take picture--- Enjoy, The Ugly Gourmet.

My Spice Cabinet...

2006-05-05T21:13:00.000-04:00

At work the other day a friend of mine made the mistake of asking me what was in my spice collection. I am not saying I use all these spices, herbs and seasoning blends regularly, but during BBQ season anything is fair game. Donna, this post is just for you.

My Spice cabinet : Allspice, Basil, Bay leave ground, Bay leave whole, Cajun Seasoning, Cardamom Whole Green, Caribbean salt, Cayenne Powder, Celery Seed Whole, Chili Powder, Cinnamon, Coriander Seed, Crushed Red Pepper, Cumin, Garlic powder, Grey Salt, Ground Chipotle, Habanero Cajun Seasoning From Hell , Hot Hungarian Paprika, Ionized Salt, Kosher Salt, Mace Whole, Mary's Cherry Rub, Mustard Seed (Brown/Black) Whole, Mustard Seed (Yellow) Whole, Nutmeg Whole, Old Bay, Onion Powder, Oregano, Parsley, Pork Powder Dry Rub, Red curry, Sage, Savory, Sea salt, Tarragon, Thyme, Turmeric, White pepper, Whole Black Pepper, Yellow curry... TO BE Continued

BBQ, Backyards and Kids

2006-05-03T14:20:00.000-04:00

I sat in my kitchen last evening and stared out into my soon to be marvelous backyard. As I sipped a homemade beer and watched the rain puddle in the dips of my dirt lawn I was overcome with envy. Envy for all that people in the world who are smarter than me with green grass lawns, patios made of more then crushed gravel, and BBQ pits ready to go for the season. I began to think that I have bitten off a bit more than I can chew.

Let me give you some insight into my little world. Every two year old boy needs a backyard to play in. That backyard could be Harold Parker State Forest, Boston Common or Arcadia National Park. In my world however, my bride felt the need to turn our backyard into what could appear to be any of these places in the eyes if a two year old. I really shouldn’t place blame on my lovely wife, but she knows how I am. She knows I am never happy with anything less than extraordinary. She also knows that bringing me to a store that specializes exclusively in the creation of children’s play sets is not a spectacular idea. Inevitably we would leave with the biggest play set my wallet could carry and that’s just what happened. I forgot who the play set was for and I got carried away as usual. We ended up buying a recreational apparatus (swing set is no longer an applicable term) that needs a 27 by 30 square foot level area to call home. Did I mention level? My backyard is not level or should I say was not level.

As if all of this is not bad enough. I wasn’t happy with bringing in two ten wheel dump trucks of crushed gavel for the base and two more of river rock to go on top of that to create a kid friendly play surface. No, not me, I needed to have two patios dug in. One for each side of my deck, you know a nice sitting area and (this is the part where BBQ fits in) my very own outdoor kitchen. Yes that’s right a special home for my BBQ pit, water smoker and kettle grill. Every pit master’s dream is now my nightmare.

Now, don’t be mistaken. I am not a wealthy man and my version of an outdoor cooking area is much grander that my wife or wallet will let me have. There will be no stone countertops, running water or outdoor refrigerator. The brick oven and fireplace are down the street at my parent’s neighbor’s house. Bobby Flay will never be envious of me. My yard’s culinary corner will be just that, a cooking corner. It will probably take me two or three years to make it look like anything resembling a kitchen. When all is said and done I will have a 12’ by 12’ stone patio with a small bar that will double as a prep table. That will be all for this season. It will be just enough room for my three favorite lawn ornaments and maybe a small fire pit from Target.

I think I have lost my point. In fact, I have no idea what the original intentions of the post were. I have figured out one thing. When I do finally get the chance to cook in my backyard again I will be able to look out over the BBQ pit and watch my son playing on his new play set. I know that when he is older all of his friends will want to hang out at our house. I know about a ½ hour ago I was freaking out about all the work that I have to do in the backyard. I was complaining because I can’t afford to build Kitchen Stadium. I was complaining because I am not going be able to have a family BBQ for at least one month. I was complaining because I have a backyard, a son and a loving wife.

Wow am I selfish. I don’t have any right or reason to complain…

Jonathan

Eat BBQ and Wear a Helmet...

2006-05-01T07:10:00.000-04:00

Ok, I know I said yesterday that this blog was going to be devoted to gourmet BBQ and fiery foods and it will be. I'll tell you what. After this ramble I'll give you a great recipe for unbelievably tasty and simple barbeque ribs. Actually now that I think about it- this post is more about BBQ than any recipe I can share. The way I see it BBQ is less about cooking and eating than it is about spending time with family and friends. Don't be mistaken food is the foundation of all great gatherings, but it is only the beginning.

A few days ago my cousins, Roy and Noel, lost their grandmother. We are all in our thirties, some closer to 4o and ucky enough to have had our grandparents around for much of our lives. Anyway, last evening was her wake and as with most events of this nature it was the first time we have been together in a long while. Now, as far as wakes go this was not a particularly difficult evening. Helen was not well and is definitely in a better place. The odd thing about these times, in my family anyway, is that we find comfort in the humor of our childhoods. I would imagine this is similar in most families. Our conversations seem to begin with the formalities of how's work, the kids, cousin Paul's new shoes and end somewhere around why if we wore helmets as children we would not be married. Yes, we managed to blame the fact that the mandatory dawning of helmets, not being a concern in our childhood, on all of our current situations. I know the notion of marriage, our mortgages and careers as punishment for mistakes made in youth sounds terrible, but lets be honest everyone has these thoughts. I would not trade my bride or child for anything in the world and most days I love my career. For those of you who don’t know me gourmet BBQ and hot sauces are only a respite from my real job (someday I will share what it is I really do with the rest of the world). Anyway, we decided that had we been forced to where helmets as children we would not have had the courage or lack of sense that allowed us to ask our wives out on that very first date. Yes, not wearing helmets made us tough, brave and stupid.

Tough, brave or stupid I love my wife, son and family and next weekend I am going to have the first family BBQ of the season. I plan to cook too much food, eat too much meat and have conversations about helmets, shoes and hot sauce. At the next wake I want to have more than just childhood memories and Paul' shoes to talk about. Now for that recipe...

Keep It Simple Oven Ribs...
The first thing that everyone looks for when they come to my house for a BBQ are my smoked ribs. For you purest here's a link to my recipe for real slow cooked barbequed apple smoked ribs...click here. For the rest a simple version can be found below.

Ingredients:
1 rack of ribs ( I always make 3)
1/4 cup of your favorite dry rub- I love Mary's Cherry Rub (Sweet) and Pork Rubbers Dry Rub (Spicy)
1/2 cup favorite BBQ Sauce

Directions for Cooking:
1. Remove the membrane from the ribs. If you don't feel like dealing with this step or have no idea what I am talking about, don't worry. Simply place the ribs bone side up on a cutting surface and score the back of them (diagonally in each direction) gently with a sharp knife.
2. Generously coat the rack (both sides) with your favorite rub.
3. Wrap tightly in plastic wrap.
4. Place in refrigerator over night.
5. Remove ribs from refrigerator 30 minutes before cooking.
6. Preheat oven to 225 degrees.
7. Leaving the plastic wrap on wrap the ribs in heavy duty aluminum foil.
8. Place on sheet pan.
9. Cook for 4.5 hours.
10. Remove foil and plastic Wrap and place on a sheet pan.
11. Brush Generously with favorite BBQ Sauce.
12. Cook for another 15 minutes.
13. Turn ribs over and cook for another 15 to 30 minutes.
14. Eat, Drink and Enjoy!!!!!

Unintentional BBQ...

2006-04-30T14:25:00.000-04:00

When the sun peeped through my window this morning and my son called for my bride and his ritualistic sip of juice; I had no idea that today my first Blog would be born. Unfortunately, I do not have time, at present, to share my great philosophical views of life, love and food with you now. I do feel that it would be unfair the leave these pages blank for the one person that may venture upon my ramblings today. My future babble will be about gourmet BBQ & fiery foods and in the spirit of truth, justice and the American way I will leave you (my one reader) with a brief look into my culinary world.

I am not a chef, I have never worked as a cook, and I have never taken a formal cooking class. I learned to cook by watching my grandmother and eating her food. I furthered my learning by making mistakes and eating lots of bad food. Many a night the fire alarm went off in my apartment and the garbage disposal had a very expensive meal. Every time I turn on the stove, light the grill or fire up the smoker, I find new mistakes to make. Through all of this my family and friends have had many great times and we have eaten our share of great food. Most importantly, in the many meals that I have made and shared, I have discovered the one and only truth in cooking...simple is always better.

Until Next Time-- The Ugly Gourmet