Sunday, June 24, 2007
Cookbook Purchase- Charcoal Grilling
In this past weeks L.A. Times, Charles Perry reviewed a couple of BBQ cookbooks. I had quickly thumbed through one of the books, Webers Charcoal Grilling by James Purviance a week ago while I was last at Costco but thought, I'm not buying a book which highlights trade named products. However, after reading the review I thought maybe it would be a quirky addition to my library.
I was again at Costco yesterday and picked up the book again. Fortunately for the author, the first page (pg 92) I opened to was a team of charcoal fanatics called the "Dueling Bubbas". Out of my mouth came "hey, I know these guys". At this April's past "BBQ'N at the Autry", the "Dueling Bubbas" campsite was right next to our "Four Q BBQ" site. They actually took an overall second place for Grand Reserve in the competition.
The book cost $11.99 at Costco, so I broke down and purchased it. Haven't tried any recipes but some look interesting.
I was again at Costco yesterday and picked up the book again. Fortunately for the author, the first page (pg 92) I opened to was a team of charcoal fanatics called the "Dueling Bubbas". Out of my mouth came "hey, I know these guys". At this April's past "BBQ'N at the Autry", the "Dueling Bubbas" campsite was right next to our "Four Q BBQ" site. They actually took an overall second place for Grand Reserve in the competition.
The book cost $11.99 at Costco, so I broke down and purchased it. Haven't tried any recipes but some look interesting.
Tuesday, June 19, 2007
Father's Day Weekend 2007
Saturday- BBQ At Ron's
Ron put together a BBQ contest featuring three of us preparing varying meats.
I did ribs and pork butt. Bill did brisket and chicken, Bernie did a meat platter featuring smoked turkey and sausage. Judging by an unbiased threesome who fell in love with my ribs prepared using the technique of my Four Q BBQ team member Professor.
Ron prepared a smoked salmon platter with grilled shrimp, mango and deconstructed guacamole as the centerpiece of this bbq extravaganza. The whole salmon is layered with cream cheese, dill and cucumber.
Grilled Shrimp
Bill's Rotisserie Chicken
Bernie's Meat
Platter Featuring Smoked Turkey and Special Blended Sausage
Sylvie's Pork Butt
Sylvie's # 1 voted Spare Rib
On Sunday, I cooked a Father's Day Seafood Feast For G
Shrimp, scallops, clams, crabs, zucchini and green salad
Steamed Crabs
Zucchini
Shrimp and Scallops in garlic Butter Sauce
Clams
Ron put together a BBQ contest featuring three of us preparing varying meats.
I did ribs and pork butt. Bill did brisket and chicken, Bernie did a meat platter featuring smoked turkey and sausage. Judging by an unbiased threesome who fell in love with my ribs prepared using the technique of my Four Q BBQ team member Professor.
Ron prepared a smoked salmon platter with grilled shrimp, mango and deconstructed guacamole as the centerpiece of this bbq extravaganza. The whole salmon is layered with cream cheese, dill and cucumber.
Grilled Shrimp
Bill's Rotisserie Chicken
Bernie's MeatPlatter Featuring Smoked Turkey and Special Blended Sausage
Sylvie's Pork Butt
Sylvie's # 1 voted Spare RibOn Sunday, I cooked a Father's Day Seafood Feast For G
Shrimp, scallops, clams, crabs, zucchini and green salad
Steamed Crabs
Zucchini
Shrimp and Scallops in garlic Butter Sauce
Clams
Saturday, June 16, 2007
CBBQA Presents BBQ Class with Chris Lily, Pomona,CA
Ever thought about competing in the BBQ circuit? Ever watch Food Network competition BBQ shows and say I want to do that? Well here's your opportunity to learn from a pro. Or do you just want to be able to prepare authentic , great competition stayle BBQ? Here's your opportunity.
Chris Lily BBQ Class Information link.
Classes being held at the LA County Fairplex July 27th and 28th
Saturday Class is 7p-9p Friday night (7/27) and then 8a-4p on Sat. 7/28
Sunday Class is 7p-9p Saturday night (7/28) and then 8a-4p on Sun. 7/29
Cost $350 per person/$400 for a married couple
This is waht Chris states he will do during this class.
"The evening classes will focus of preparation of pork butt, pork shoulder and beef brisket. He will show the attendees what he does in competition and explain his methods in depth. He will also use this period as a question and answer session discussing the pros and cons of different BBQ philosophies. He will then begin the cooking process of the pork and beef. He will follow with a private visit to all individuals who are attending to give the more "confidential" advice.
He will begin the day with chicken and rib preparation. He will try out several methods of chicken preparation he has used in competition including the chicken used to win the American Royal. He will complete the cooking process of chicken and ribs. The day classes will also focus on finishing the large cuts of meat and will include wrapping, resting, and finishing techniques. During the day he will visit attendees individually to discuss BBQ procedure.
Garnish and box presentation will also be addressed in depth. He will be available to critique presentation and flavor profile of all attendees until I am fat with BBQ and unable to move.
The weekend like a contest and cover everything. "
Chris Lily BBQ Class Information link.
Classes being held at the LA County Fairplex July 27th and 28th
Saturday Class is 7p-9p Friday night (7/27) and then 8a-4p on Sat. 7/28
Sunday Class is 7p-9p Saturday night (7/28) and then 8a-4p on Sun. 7/29
Cost $350 per person/$400 for a married couple
This is waht Chris states he will do during this class.
"The evening classes will focus of preparation of pork butt, pork shoulder and beef brisket. He will show the attendees what he does in competition and explain his methods in depth. He will also use this period as a question and answer session discussing the pros and cons of different BBQ philosophies. He will then begin the cooking process of the pork and beef. He will follow with a private visit to all individuals who are attending to give the more "confidential" advice.
He will begin the day with chicken and rib preparation. He will try out several methods of chicken preparation he has used in competition including the chicken used to win the American Royal. He will complete the cooking process of chicken and ribs. The day classes will also focus on finishing the large cuts of meat and will include wrapping, resting, and finishing techniques. During the day he will visit attendees individually to discuss BBQ procedure.
Garnish and box presentation will also be addressed in depth. He will be available to critique presentation and flavor profile of all attendees until I am fat with BBQ and unable to move.
The weekend like a contest and cover everything. "
Sunday, June 10, 2007
Photos From "go For the Gold" June 2007
Check out below links for photo sets of Go For The Gold Comp in Victorville, June 8-9, 2007
BBQ Junkie
Big Mista
BBQ Junkie Post
Gary N's Photos
BBQ Junkie
Big Mista
BBQ Junkie Post
Gary N's Photos
Four Q BBQ Team at the "Go For Gold"- Victorville June 8-9, 2007
Yea, I know I didn't alert you that Four Q BBQ Team was competing again. Gold for the Gold was held this weekend at the San Bernandino Fairplex in Victorville, CA. We competed with 20 other teams in what turned out to be a fun filled weekend. Once again we are award winning.
Ribs - First Place
Brisket- Fifth Place
Chicken and Pork Butt didn't place this time around.
Our next competition will be the first weekend in August in Thousand Oaks. I promise to provide more info on this one prior to the event.
Ribs - First Place
Brisket- Fifth Place
Chicken and Pork Butt didn't place this time around.
Our next competition will be the first weekend in August in Thousand Oaks. I promise to provide more info on this one prior to the event.
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