No Joke

We'll post a proper entry about our first pork butt trial—all 13+ hours of it, from waking up at sunrise to grilling through a monsoon—um... soon. In the meantime, I thought I would at least upload a link to some of the photos. More to come...

Knowledge

So I was reading some of my regular blogs that I read, mainly White Trash BBQ - also located here in Brooklyn, and I found out this was happening!

Hopefully we'll go.

Smokin’ Joe’s True-Blue Texas Barbecue, Inc.
In cooperation with the
Staten Island Historical Society at Historic Richmond Town
Presents
BBQ Pitmaster University
The craving for truly great Barbecue has hit a fevered pitch in New York City. This culinary sensation, a staple of the South and the West for years has finally worked its way north of the Mason Dixon Line and the NJ Turnpike, replete with new BBQ “Joints” popping up every day, all over the city. Why travel to them, look for parking and wait on long lines (if the food is any good) when you can now learn the secrets that will make YOU an expert and culinary “Master of the Pit.”

Come spend the day at Staten Island’s Historic Richmond Town, learn the art and the secrets for cooking authentic wood-smoked Barbecue from expert Pitmasters; and, as a bonus, you will enjoy a great meal of True-Blue Texas Barbecue with all the fixin’s! Smokin’ Joe Mizrahi proprietor of the 20 year old, critically acclaimed, Staten Island based Smokin’ Joe’s True-Blue Texas Barbecue, Inc. will be joined by Stephen Harkavy long time BBQ buddy and Pitmaster on the grounds of the bucolic Staten Island Richmondtown Restoration to teach the secrets of a “BBQ Pitmaster”.

Both Joe and Steve are accomplished Pitmasters and Memphis in May (MIM) Certified Barbecue Judges; having judged at both the MIM World Championship Barbecue Cooking Contest and the prestigious Jack Daniels Invitational Barbecue Cooking Contest. In addition, Steve is a Kansas City Barbecue Society Certified Judge and Pitmaster for the award winning “Fuhgeddaboutit” BBQ Cooking Team.

Come early to explore the Restoration’s buildings and grounds then settle in for your training, loaded with practical demonstrations and some hands-on experience. All of which will culminate with a full BBQ Dinner, served family-style by period dressed interpreters. Dinner will include Slow Smoked Beef Brisket, BBQ Pulled Pork Shoulder, Spare Ribs, Slaw, Pit Baked Beans, Cornbread and a specially prepared Dessert baked on the open hearth in a reflector oven made at the historic village.

More info here

Also, to those friends who love to eat our food feel free to help us perfect our skills and donate to our cause. Yeah, I'm not above asking for your money....err...Brian's birthday just passed and mine is coming up. You know, birthday gifts.

Trim the Fat

Brian has been furiously updating the layout for the blog. And so far it's looking great.

We'll be getting together soon to hash out the details of the blog and do our first proper BBQ entry.

I like food,
Jeremy

Fire Starter

Brian and I have decided to start this blog for a few reasons. For starters, we are two foodies - I mean, we're always in search for good food of all kinds, but especially BBQ, and we also like making good food to share with our friends. So with summer quickly approaching we decided to buy a grill. Well, we bought a grill back at the end of April.



This is the Char-Broil Santa Fe - 491 Charcoal Grill. It still needs to be named.

We've used it a handful of times, but we decided to get serious. A few weeks ago I was obsessing over beer can chicken and grilling in general. So, at our last meating we made one beer can chicken, one coke can chicken and two racks of ribs.

A few weeks later we upped the ante with a few BBQ pork shoulders...and this is where the blogging begins.

Here you'll find our results from our various BBQ and/or grilling efforts. Sometimes we'll post reviews from BBQ joints we visit as we both travel or even here in New York City.

Enjoy!
jeremy