I recently taught a class on American Regional BBQ at Spoon and Whisk in Clifton Park, NY. A resounding success, the class partook in a number of regional BBQ specialties. They got a taste of Memphis-Style BBQ which use a dry rub with no sauce, while the Kansas City style BBQ pork shoulder has a dry-rub, a wet mop marinade and is served with a sweet tomato based sauce, sweetened with cane sugar. In lieu of the basic Texas brisket which uses only salt and pepper for flavoring, I opted to offer the Kansas City version which uses a mustard/beer/vinegar marinade which is then coated with a dry rub. Going down south to Carolina, we had a basic South Carolina BBQ shoulder, seasoned heavily with salt and pepper, smoked, and then served with a sweet mustard/vinegar based BBQ sauce, and we also had a basic North Carolina dip sauce which is simply tomato puree, vinegar, water, and a touch of salt and pepper.
The highlight to me was the BBQ Prime-Rib, which was a 6 rib roast rubbed with a flavorful dry-rub, marinated over night and then smoked slowly up to medium-rare. I served this along with a delicious horseradish dipping sauce made from the drippings from the roast, mayonnaise, sour cream, horseradish, and seasoned with salt and pepper. For sides we had some cornbread smoked in a high temp smoker and for dessert we had a strawberry/blueberry crisp from the same high-temp smoker.
Those of you looking to learn a bit more about BBQ can check out the following links:
Kansas City BBQ Society
Illinois BBQ Society
New England BBQ Society
Great Lakes BBQ Association
International Barbeque Cookers Association
American BBQ Society
BBQ-Festivals.com
BBQ Equipment and Recipes:
Weber Grill Creations
BBQr's Delight (smoke pellets)
Yoder Smokers
Kingfish Smokers
Barbecue University (Great TV show)
BBQ-Smoker-Recipes.com
Barbecue'n On the Internet
BBQ-TV.com
Local and Semi-Local Upcoming Competitions:
July 3-5 2009 I Love Barbecue Festival Lake Placid, NY
STATE CHAMPIONSHIP
Contact: Dmitry Feld, PO Box 1122, Lake Placid, NY 12946.
Phone: 518-523-2071. Fax: 518-523-4106. dmitry@usaluge.org
July 10-12 2009 New Jersey State Barbecue Championship North Wildwood, NJ
STATE CHAMPIONSHIP
Contact: Eric Shenkus, 201 New Jersey Ave, North Wildwood, NJ 08260.
Phone: 609-523-6565. njbbq@njbbq.com
July 10-11 2009 Ohio Veteran Barbecue Cook-Off Kettering, OH
STATE CHAMPIONSHIP
Contact: Jim Ferguson, 2908 Valley View Drive, Fairborn, OH 45324.
Phone: 937-416-7924. jlferguson@woh.rr.com
July 18-19 2009 Troy Pig Out Troy, NY
STATE CHAMPIONSHIP
Contact: Elizabeth Young, 274 River Street, Troy, NY 12180.
Phone: 518-727-9786. info@troybid.org
July 24-25 2009 Monmouth County Fair 2nd Annual BBQ State Championship - Blues & BBQ 1500 Kozloski Road, Freehold, NJ
STATE CHAMPIONSHIP
Contact: Helen Fiore, 805 Newman Springs Road, Lincroft, NJ 07738.
Phone: 732-842-4000, ext. 4225. Fax: 732-842-4162. hpfiore@monmouthcountyparks.com
July 25-26 2009 The Harpoon Championships of New England BBQ Windsor, VT
STATE CHAMPIONSHIP
Contact: Fitz Granger, 306 Northern Ave, Boston, MA 02210.
Phone: 617-574-9551, x 525. Fax: 617-482-9361. fitz@harpoonbrewery.com
Upcoming Classes I will be teaching: at Spoon and Whisk in Clifton Park, NY
1675 Route 9
Clifton Park, NY 12065
Phone: (518) 371-4450
E-Mail: Info@SpoonAndWhisk.com
Outdoor Charcoal Grilling • Wed, June 10th, 7 PM
Tonight Chef Tanner will teach you how to use your charcoal grill, as well as the proper cooking techniques of direct and indirect grilling.
Menu: Grilled Corn and Goat Cheese Pizza, Grilled Salmon with Roasted Peppers and Spinach, and Italian Panzanella Salad on the grill.
Exotic BBQ and Grilling • Wed, June 17th, 7 PM
Most cultures have their own type of BBQ or grilling. This class is about different styles of BBQ and grilling found in other cuisines.
Menu: Jamaican Jerk grilling, traditional Korean BBQ, Moroccan Kefta Kabobs, and Japanese Yakitori.
Knife Skills • Wed, August 26th, 7 PM
To cook really well, you need to know how to use knives properly. We’ll cover all the basics of use, care, and sharpening. Demonstration, plus hands-on practice session. Includes a brief discussion about mandolines.
My husband and I were in your American BBQ class. We were very impressed (sorry about the cornbread, but it still was very tasty)and plan to use your ideas for our next port shoulder, which is one of our favorites. Please come back with other forms of cooking. We really enjoyed the class.
ReplyDeleteMary and Rich Anderson
Mary, thank you I am glad you and your husband enjoyed the class. That cornbread was just evidence of one's need to be near that smoker while cooking certain dishes so that they don't over cook and dry out. Are there any other topics for classes you would be looking for?
ReplyDeleteThose are a bunch of good site links I have been to most of them.If you want to take a look at the collection of tips and recipes I have for grilling you can visit www.cookingandgrillinoutdoors.com
ReplyDeleteGreat site you have there Outdoorgriller, I like the recipe for Korean Chicken Tenders, I might just try those for lunch tommorow.
ReplyDeleteNice Post
ReplyDelete