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Tag Archives: barbeque
Holy shit – he wrote cook. Yes, unbelievers, I am actually lighting a fire this Memorial Day. Ya see, my brother Matt and his wonderful wife Amy are stopping by Brooklyn tomorrow. Matt, in case you don’t know, is the … Continue reading
I don’t usually lead readers to articles on other sites, but I think you’ll enjoy reading this one. Mark Maynard-Parisi sits down with The Atlantic and reminisces on the beginnings of Blue Smoke, one of Manhattan’s oldest barbecue restaurants, where it is today … Continue reading
So, I lit a fire the other day. I whipped out my trusty Weber Smokey Mountain, loaded it up with some Kingsford and chunks of cherry and oak and let it burn. I tried a new method of lighting the … Continue reading
Hey folks. I’m exhausted. For the last couple of nights, I haven’t been sleeping much at all. You who know me, know that I usually don’t sleep more than 4 hours a night, but I think I’ve slept four hours … Continue reading
One of the earliest cookbooks I purchased that was completely barbecue related was Paul Kirk’s Championship Barbecue Sauces. It’s still one of my favorites and one I turn to often. One of the reasons I enjoy Paul’s book is that … Continue reading
So, I lit a fire, isn’t it good? Yes, yes it was. On Saturday evening, on the coldest night so far in the fall of 2011, I and my old friend Dan, lit a fire. I know that for most of … Continue reading
I get asked this question a lot. Why barbecue? Well, why not?
Two of my friends were featured today in a great article about urban grilling over at grilling. com. Clint Cantwell interviews Matt Fisher, pitmaster and kitchen manager at Paul Kirk’s RUB BBQ in New York City and Neil Strawder of … Continue reading
So you’ve entered into the world of barbecue. You’re cooking up some good shit. Your food has become the talk of the town. People are lining up to eat your ‘cue. Feels pretty good huh? Sure, you can walk the … Continue reading
Alton Brown’s at it again. Interesting little video, but please, PLEASE don’t follow his advice on cooking pork butt.