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WELCOME TO THE MOST ELECTRIFYING WEBSITE IN BBQ AND THE HOME OF ROCKLAND COUNTY'S PREMIER COMPETITION TEAM! THIS SITE IS OUR CHRONICLE OF THE Q'NIVERSE. SIT BACK AND ENJOY OUR WORLD OF ASHKICKIN Q! ~TYWBBQ

December 24, 2012

The FAT MAN is comin to town...

The FAT MAN is comin to town...No, I ain't talkin' bout MYRON MIXON!! Christmas Eve is upon us.  The LAST DAY of the Christmas Season...a day where all of a child's hopes and dreams can still come true.  Until, of course, they don't!  As the Mrs. GranPappy told me last Christmas (and each one before that)...Not everybody gets a pony...and a HAREM.  FINE!!...I really don't want a pony.

Although, the Lil' 7 year old  Pappy decided to MAKE HIS OWN GIFT TODAY!! just to give Santa a little hint!

November 25, 2012

The Season of THANKS...

WELL...it SURE has been awhile since the GranPappy sat down to some writin'!!  Believe it or not, I was actually 'writin to all'yall' when SANDY knocked out our power...for 8 days.  I kept tellin' the Mrs. Pappy that we were merely 'inconvenienced' whilst others were devastated.  However, on the 8th morning (it was 25*degrees at 6am) I told the Mrs.  if EITHER OF US kills the other TODAY...we will be OUT of prison by  the time the kids graduate college!! It was at that point.

Truth is I saw first-hand the devastating aftermath of Sandy's wrath.  Here in New York, as well as NJ, there were obviously thousands of people who had their lives impacted by the storm.  Pre-Sandy life...and post-Sandy.

Sandy wreaked its havoc on the weekend of October 29th.  Following the storm, innumerable groups attempted to send 'relief'.  As a 'BBQ guy', I, along with several other like-minded smokers wanted to 'help'.  The question was, "In a situation so devastating, how could one person possibly help??"  Well, my friends, the answer was simple:
OPERATION BBQ RELIEF 


www.operationbbqrelief.org

November 3, 2012

F-SANDY!! BBQers OF THE WORLD UNITE!!!


UPDATE: 11/3/12
The GranPappy of Pork still has no power!  Many in Rockland County NY are still waiting for power!!!  Hunker down and keep your head up!

Three Men and a Babyback are spearheading the local efforts in Bergen County,  NJ of www.operationbbqrelief.org  Checkout their Facebook page for more details www.facebook.com/OperationBBQRelief

LOVE, PEACE and SMOKE
The TrashMan
TYWBBQ.com

October 31, 2012

NOTHING CAN STOP THE SMOKE!!

TYWBBQ HQ is slightly underwater and completely powerless right now due to Hurricane Sandy.  She won the first battle, but the Hanging Pig's will win the war!


3 meal UDS smoke-off in honor of the Gran Pappy (currently living in his camper waiting the 2 weeks for power to be restored) and in spite of Sandy tomorrow!  That bitch might have stopped the subways but she can't stop the smoke!


KEEP ON SMOKIN' IN THE FREE WORLD!!!

LOVE, PEACE and SMOKE
The TrashMan

October 20, 2012

FRIGHT NIGHT!!

The BOOGIE MAN has nothing on the GRAN PAPPY of PORK'S  Halloween costume this year!


Ya'll better watch out or the BBQ GURU will FUNK YOU UP with his custom grill brush baby!  Can you dig it???


Prepare to GET SOLID because the TYWBBQ train is coming around the tracks! SHUT YOU MOUTH FOOL!

PINK POWER!
The TrashMan
TYWBBQ.com

October 12, 2012

MEATOPIA IS CONTAGIOUS!!

I have spent many sleepless nights kicking myself and wallowing in my own self pity because I missed this unbelievably carnivorous event! Whole hog is wonderful and all, but how many people can say they have gone WHOLE STEER?
Whole Thousand-Pound Marinated Creekstone Steer via Meatopia
This picture does for me what the Mona Lisa does for skinny jean wearing,  wheat grass drinking art students.  The nuances of the flesh are mesmerizing!  Meatopia is already on the TYWBBQ calendar for next year!

If your computer comes equipped with smell-o-vision, turn it up to 11 before clicking on Meatopia.org!!!!

LOVE, PEACE and SMOKE
The TrashMan
TYWBBQ.com

October 6, 2012

ARE WE HAVING FUN YET??

Join the "Fittest Team in BBQ" at the Mickey Sullivan Duathalon to Benefit Huntington's Disease Sunday Morning!  Event begins at 7:30 AM at Pearl River Middle School.  2 mile run--10 mile ride--2 mile run



TRASHAMANIA will be running---biking---and running wild tomorrow!!!!  Just like our BBQ comps...we've put zero preparation into this event!  Ambulances will be standing by and apparently Mendo already had a heart attack just thinking about writing the check!!  Sign up, donate or come watch! http://fighthd.org    TYWBBQ.com

LOVE, PEACE and SMOKE
The TrashMan
TYWBBQ.com

September 27, 2012

FIRE on the MOUNTAIN~~

I'm SURE most of you figgered out the reference.  Last week the MRS. PAPPY and myself zipped out to Colorado for a 'union' of old friends.  WEDDING PICTURES at Red Rocks...priceless!

First stop, BOULDER, CO -- home of the BUFFS.

OLD FRIENDS (as a gal in Golden, CO. told me as she checked my identification "Age Happens"! I told her she should print a bumper sticker!) of the GranPappy have lived in BOULDER since early 1990's.  The GranPappy parlayed the visit into a legitimate 'consulting gig'.  An appointment was made with the #1 Catering Facility in BOULDER - A Spice of Life Catering.  The folks at SPICE OF LIFE have a tremendous facility and are super kind!
5706 Arapahoe Aver - Boulder, CO.


September 22, 2012

WEIRD SCIENCE

Q'Believer's...would you take a High School science class where one of the weekly assignments was to research the Science of BBQ?
Yep, I thought so!  In my senior level elective class I have my students research the following MYTH affectionately called DEATH BY BBQ:

Confirm or Bust the myth claiming that grill lines on barbecued meats contain carcinogens.  Also answer the following:1) What minimum temperature should you cook pork, chicken and beef to be safe?  2) Why does smoking meat at a low temperature produce more tender meat than cooking/grilling at high temperature?  3) What dangerous bacteria can be found in chicken and what is its affect on the body?
Not your everyday boring elective class, huh?  In my preparation for the course I came across some interesting BBQ/Science related sites that I wanted to share.  Maybe you can step your game up this off-season with the info or just kill some time hiding from your wife in your man cave hunkered down next to your iPad!

September 8, 2012

KICKING ASH, TAKING NAMES AND CASHING CHECKS!

No updates you say?  Where have we been you ask?  Just sitting back, relaxing--AND TEARING IT UP ON THE COMPETITION CIRCUIT!  August been berry, berry good to us Q'Believers!  Buckle up for the recap!


August 4, 2012

2012 BBQ GAMES

In the spirit of the Olympic Games...Two legendary Pitmasters go at it in a BBQ Battle crossing racial, cultural, generational and geographic boarders!



July 28, 2012

QUEST for Que...a PHILOSOPHICAL introspection

TEAM IMPROVEMENT:  The GranPappy continued the quest to improve TELL YOU WHAT BBQ.com today.  Philosophical waxing to follow:
Now, as you know, in order to get better at ANYTHING you must put forth sufficient effort.  Tell You What BBQ is well aware of this fact - in ALL aspects of life.

Whether you are a 'novice' backyard Q'er or vying for the American Royal you MUST REALIZE that BBQ is a PASSION.  If you want to improve YOUR BBQ you must EAT MORE BBQ!!


July 27, 2012

RESEARCH and DEVELOPMENT DAY in NYC!

Yesterday TELLYOUWHATBBQ.com embarked upon a 'research trip' to NYC.  With two impending competitions involving WINGS we decided it was time for R&D.  No, NOT Relaxing & Drinking!!  But, some honest BBQ 'work'.  First stop EAST 116th Street:

HarleysSmokeshack.org
Harley's Smokeshack EAST 16th STREET

Well, we arrived just in time for HAPPY HOUR!! Noon.  And WHAT could be better than BBQ, HAPPY HOUR, WINGS and beautiful SERVERS!??  Umm...I dunno' PERHAPS a BRISKET SANDWICH!!!

July 17, 2012

STOP THE MADNESS!!!

Q'Believers--I have failed you!  My previous calls, txts, emails, posts and tweets have gone unanswered.   The MADNESS still continues!  Burger King is still pumping out BBQ!  This is not the first time these heathens have attempted this!

"Those who cannot remember the past are condemned to repeat it."  


July 10, 2012

No Crystal Ball or Ouija Board Needed!

Besides crafting succulent dishes out of re-purposed refuse containers, the TrashMan is also a bit of a fortune teller.  His ESPN is out of this world and never wrong!  As he was navigating through the mine field that is his living room he stumbled upon this site and his Spider-sense started tingling!  Now for your viewing please, TYWBBQ presents:
FUTURE-Q


July 5, 2012

MENDOS in MAY...in JUNE!!

The 3rd ANNUAL MENDOS IN MAY...IN JUNE! was held Saturday June 30th.  Another SMASHED...err, SMASHING SUCCESS!!

TEAM TYWBBQ.com was set up and SMOKIN~~
The TRASHman lookin like the banana that he is

June 27, 2012

SUMMER OF LOVE

Those who can, do.  Those who can't, teach...BUT not in the SUMMER!  TRASHAMANIA is running WILD in the Summer of LOVE 2012.  First up--Beef ribs with a homemade Blueberry BBQ sauce inspired by Diners, Drive-in's and Dives.


June 24, 2012

The WEDDING post...

Let US bring the SMOKE to your next event!!  TELL YOU WHAT BBQ had it's first 'gig' this weekend!  Seems like the bride and groom ENJOYED US
NUPTIAL BLISS...albeit it fleeting!  Did I say that??

THE PURVEYOR'S OF PORK GO VIRAL

ATTENTION Q-BELIEVERS:  Be on the look for Tell You What BBQ's new viral sticker campaign invading the Q'Niverse near you soon!  If you spot one, snap a pic, note the locale and let us know.  We will send you some Official TYWBBQ team fluff in our imaginary prize packet...all you have to do is pay the processing!

LOVE, PEACE AND SMOKE
The TrashMan
TELLYOUWHATBBQ.COM

June 16, 2012

This Week's Sign of the Apocalypse

Apparently TRASHAMANIA is not running wild in Memphis right now as Burger King has reached in and ripped out the metaphorical soul of that great BBQ Oasis!!  This is just so wrong on so many levels that even the creation of the Bacon Sunday by the BK Chef's (oxymoron alert!) can not adequately tip the scales of BBQ righteousness back to even! 


June 12, 2012

FD RIB CONTEST WINNERS!

TELLYOUWHATBBQ.com competed in a local charity benefit this weekend.  The local FD held a benefit for a high school girl with cancer.  Always looking to give back to the community TYWBBQ.com BROUGHT THE SMOKE!
Double Backwoods Parties - Gettin' it done

May 25, 2012

BEERASS BIRDS

Before the family heads down to D.C. for ROLLING THUNDER  decided to do a 'quick smoke' -- Speaking of ROLLING THUNDER -- BEFORE YOU READ THE REST OF THIS BLOG --

Spend 3 minutes and WATCH THIS VIDEO!! --> MARINE SALUTES ROLLING THUNDER

AMAZING mental and physical fortitude

NOW to ...Kickin' off MEMORIAL Day weekend with some BEERASS BIRDS (beer can chicken to most folk) -  Fired up the BACKWOODS -- I used 'all natural' briquettes, which is not really true because WHAT is used as the binding agent??  I prefer to use LUMP, WICKED GOOD as my standard -- burns LONG, HOT and has MUCH LESS ASH than 'chemical-quetts',

May 20, 2012

REDNECKS INVADE ITALY!!!!

Way before the Man found his Can, your humble refuse gourmet worked his way through college at a restaurant/deli/pizzeria/beer distributor called Frisch's in suburban Pittsburgh, Pennsylvania.  The establishment's claim to fame was it's Broasted Chicken (pressure cooked + fried at same time).  I'd put a conservative estimate at about 100,000 yardbirds that met their demise by my hand throughout my 4 years working there.  To this day, I still can't eat any type of chicken on the bone due to the flashbacks!

May 6, 2012

I HAVE SEEN THE LIGHT!

True BBQers...after a successful day of dust, weed and dog poop maintenance in my back yard I took to the net waves in search of my next project or moment of inspiration, ok--so I was just hiding out from the wife--you got me!  Finally, after 35 years on this rock I've had my "I'll always remember where I was when this happened" moment.  Forget the OJ chase, forget WMD's and forget Janet Jackson's heavenly wardrobe malfunction--couldn't tell you where I was for any of them.  BUT--I will forever be linked to my balance ball chair in my office/son's den of destruction for the academy awarding level motion picture that I found on youtube below.  All I wanted to do was find some info/reviews on the Ique 110 that I was looking to pick up for my UDS and NIRVANA happened instead!

May 3, 2012

EARLY TIMES

EARLY TIMES KENTUCKY WHISKY <--spelled correctly! and MAN DAY

So, the GRAN PAPPY arrives home today and sees a thin package awaiting me!!  Well, WHAT DO WE HAVE HERE!??  Oftentimes, the PAPPY is greeted by random gifts from the BBQ GODS, or amazon.com.  Sometimes, the GRAN PAPPY buys things in this wonderful electronic universe and forgets about it.
Until several days later and, "Oh, Yeah...I forgot I about this!"

Well, today the package awaits.  And, since today just happened to be the PAPPY'S birthday, he figured, ""Perhaps, the MRS. ordered me a lil' sumthin'??"

Puzzling, that the 'return address' was TRAFFIC DEPARTMENT, Louisville, KENTUCKY.  Well, perhaps it is some type of BBQ sign??  Maybe it is a HARLEY DAVIDSON SIGN and the ACTUAL GIFT is a NEW CROSSBONES in the garage!!!??  No, not a chance.

April 27, 2012

GHETTO GREEN EGG

Hello, my name is Stephen and I cook BBQ in a GARBAGE CAN.  There are 3 reasons for this:
  1. I am incredibly cheap and get off on being able to hang with the big boys who pay more for their smokers than I do on my mortgage
  2. I like to be different--not short bus different mind you, but I like to stand out in a crowd and nothing stands out more than a trash can bellowing sweet smoke at a BBQ competition.  I've had more conversations with people about my rig than I can count.
  3. I'm a bit old skool in that I appreciate making things with my own 2 hands.  Building my UDS and the 8 or so others for friends has been fun and I enjoy tweaking the design.  You can't imagine the warm and fuzzy feeling I get converting a gas hog into a drum head!

April 13, 2012

TIME 2 POP OFF!

As an appetizer to Friday Funday Pizza Nite my assistant and I decided to throw together a quick run of jalapeno poppers in the UDS.  We did an informal taste test of a few rubs with my neighbors, my ATOMIC BUFFALO TURD virgin wife (who inspired the newest offering from the TYWBBQ Team Store) and of course the MAN WITH THE CAN, the big dog himself---ME!

April 11, 2012

SMOKE it UP!!

Well...it's not a PARKING LOT, but the DRIVEWAY will do!!  Figured TYWBBQ.com needed a practice 'rib run'.  A pack of 'babies' (2.5down) and SIMPY MARVELOUS coupled with CHERRY n' APPLE wood.  Each rack was rubbed with a different SIMPLY MARVELOUS rub.

You THINK we like STEPH's SIMPLY MARVELOUS rubs!??
TOP rack - SWEET SEDUCTION
MIDDLE rack - SWEET n' SPICY
BOTTOM rack - SPICY APPLE 

Kicked the GURU up to 270 for this cook.  I usually keep it lower (225-240)-- to be more competition-like.  WHAT THAT MEANS IS we usually have our BUTTS in the smoke or the last end of our brisket cooking when we put the ribs in the smoker on KCBS turn-in day.  During a competition -- our butts and brisket are cooking at lower temperatures (225-240) -- so, that means the RIBS will be put in the BACKWOODS at that temperature.  So, to keep your practice consistent you REALLY SHOULD always cook at your competition temperature.
Chuggin'
HOWEVER< fo' the purpose of this cook I am merely working on a rib only cook.  This cook will enable me to check out my overall cook time and product consistency with a higher temperature.

I HOPE that makes sense??!! It does to me...but sometimes that doesn't mean much.  HOLD ON...I need to go outside and SPRITZ (the ribs that is!)  I am using apple juice in a 'Home Depot' spritzer.  Often, I will use a combination of apple juice with peach/white grape.  Often, I will put in a bit of CAPTAIN MORGAN'S rum for a 'spiced' kick.

Nothin' but RUB, SMOKE and LOVE...and a spritz of apple juice

Put the racks in at 12:30...I am going to cook this run WITHOUT the MAGIC FOIL.  Again, I am practicing for a 'rib only' run.  In the near future, TYWBBQ.com will be providing food a RIB ONLY gathering -- I want to fill the BACKWOODS - about 18 racks if I use 6 levels - 3 'baby backs' per level!!! (St. Louis would have to be trimmed to fit that number of racks) And I CERTAINLY do NOT want to have to take them each out and individual foil them during a party.

Spritzing every 30 miniutes...2.5 hours in I am going to 'mop' --- I am using a 'doctored' BLUES HOG ORIGINAL.  BLUES HOG is a 'go to' sauce for MANY successful competition teams.  Many use BH ORIGINAL with a 'cut' of BH TENNESSEE RED.

In terms of sauce and rubs, there are SO MANY for you to purchase.  I used to make my own, NOW, I buy a proven product (read: consistent) and 'doctor' to create the flavor profile I desire.

When the pork is pulling away from the bone...take them out - put them on a large tray and loosely foil.  As the ribs rest the 'brush marks' should fade as the sauce slowly melds with the rub....mmmm....

Each rub creates a unique flavor profile  -- It's YOUR JOB to decide which you like best!
Then, LOCK the DOORS because the neighbors are gonna' come a knockin'!!!

GRAN PAPPY of PORK~~
www.TYWBBQ.com



March 25, 2012

Bacon Bouquet


Ever have one of those fancy events to attend and your just not sure what to bring? Like one of those Art gallery openings or when your wife's friend was having her interpretive dance recital. I tried to cut through a bagel into my hand deep enough to need stitches in order to miss the latter of these, but failed miserably and barely cut my hand. ( True Story)Well I tend to be a little uncomfortable in these situations and I figured my old friend BACON would help to calm my anxiety at one of the events. A dear friend was directing a theatrical performance and it was the closing night of the show and some thing needed to be done to show how proud I am of her efforts. Since you are not allowed to wear cleats in these places it needed to be a covert op. I timed the end of the show brilliantly and snuck in the back door with a bouquet that I had created for her. As she was basking in the glow of the fanfare and adoration of her superior directorial skills, I was able to a slip one more bouquet into her arms. I was able to steal away into the rafters and not be subject to the bright lights of broadway.










Some of us less sophisticated folks may not
be able understand all the fancy catterwalling
that goes on up there on the big stage but we do understand that bacon is like the chameleon of the food world, it crosses all boundaries and loves all colors. We are all one in bacon's eyes and we should learn from this.
Peace and Bacon...The Cleat

March 17, 2012

ST. PATTY'S ITALIAN FATTY!

I fired up the Waste Receptacle (UDS) this morning for a test run of Dreamland's BBQ SHAKE rub for my next installment of Rub Wars.  It occurred to me that since I had my sacred barrel blazing already I should put all that wonderful smoke to good use.  My boy and I were already celebrating one part of our ancestral heritage this morning in observance of St. Patty's Day so the idea dawned on me to pay homage to another little section of our DNA that made it over on the boat from a small village just outside Rome about 85 years ago.
Green is for the Money and Gold is for the Honey's 
Coach Beef has already been over the Fatty or what he calls the "HAPPY PAPPY" in detail on this very blog and your hard drive has never been the same since.  My way is a bit different, mixing the Old Country with the New Country.  Check it out and try it yourself.
I do the same basic process as The Beef except my base is always Italian Sausage--Hot like I like my women!  Don't judge me...it's in my blood!  I might have to surrender my KCBS membership for this one, but I'm also not a big bacon fan so I forgo the weave too. My stuffing for this fatty is basic shredded mozzarella cheese.  I season heavily inside with garlic powder and Spice Classics Italian Seasoning.

After the roll-up the outside also gets dusted with the seasoning.  In the past I have coated the outside with BBQ rub as well but decided to let the sausage stand on it's own for this one.  I smoke them for 3 hours at around 265 with a flip half way through using Hickory chunks or in this case some chips that my wife picked up for me at the grocery one day.  There really is nothing too it and the results are phenomenal.

Sober up, wipe off your Blarney Stone, fire up your Drum and give this fatty a try!

The TrashMan

March 15, 2012

COMING TO A PARKING LOT NEAR YOU!!


"Et tu BRUTUS?"  -- THE IDES OF MARCH in the year 44BC - "Woe unto CAESAR."  

If you will indulge me in a bit of reminiscence... Fast forward to THE IDES OF MARCH 1990 - a PARKING LOT at the CAPITAL CENTRE in LANDOVER, MD.

Capital Centre LANDOVER Maryland

TWENTY TWO years ago today my buddy EK and I, (along with his girlfriend at the time, Phyllis, who later became Mrs. EK which eventually led to a BROOD of children...) set up proverbial 'shop' in the parking lot of the old Cap Arena.  That 'setup' became what I call my FIRST OFFICIAL FORAY INTO THE WORLD OF PROFESSIONAL SMOKE!!

"Huh??" You may be muttering.  Well, let me clarify.  On that day EK and I decided to set up our 'grill' and BEGIN TO DISSEMINATE OUR EPICUREAN ENDEAVORS!!

In other words, WE SOLD GRILLED CHEESE.  NOT exactly food worthy of a bid to THE ROYAL.
THE UNIT THAT STARTED IT ALL!!
2 BURNERS and a DREAM!
(pardon the profanity... and, YES, the 'meat' sticker is a joke!!!)


However, as significant life milestones, put this in the memoir!  The idea of firing up the grill in a random parking lot, knowing that our food was being appreciated by many and envied by others seduced me into a LIFE OF SMOKE!!
I'd say WE'VE COME A LONG WAY!!


Since those life-changing grilled cheese (YES, food CAN be life-changing!) I have traversed across this great country preparing culinary delights in fields and lots at countless events and venues!!

From the 'ghetto grill' purchased at the local convenience store that fits one burger to the BACKWOODS PARTY  to the rented Propane Grill w/hood I have used them all.  However, I must say it's not the size of the 'grill' but the FUN BETWEEN THE BUNS...sorry, that was poor wordplay.

Again, the Gran Pappy believes you must cherish every moment with family and friends.  Now that the weather is WARMING  you need to GET OUT YOUR CALENDAR.  Speak with your significant other/self and say, "WHERE am I going?  With WHOM and WHEN?"  It's too easy to make excuses.

You don't have to travel far.  A simple 'tailgate party' at the local park with family.  Meeting a few friends for a 'mini tailgate' before or after a youth lacrosse or baseball game.  

Eventually, YOU WILL want to throw a BIG OL' TAILGATE PARTY!! Don't fret, the GRAN PAPPY will be here to provide you with EXPERIENCED 'How-To' advice.  Shoot, who knows, MAYBE I'LL EVEN JOIN YOU!!

TELLYOUWHATBBQ.com 
COMING TO A PARKING LOT NEAR YOU!!

Yours in Smoke~~

Gran Pappy of Pork
www.tellyouwhatbbq.com

March 4, 2012

Some Like it Hot!!!


This is a shout out to that great American scientist Wilbur Scoville. Who isthat you say? Only the man who enabled us to differentiate between- "That's a little spicy" and "Holy #%!& thats *%#$#&* Hot"!!! Is there an ambulance nearby!!!! I may need a new colon!!!" He came up with the scale that tells us how hot/spicy stuff is. My friends all love my bacon wrapped, cheese filled jalapenos(2500-8000 Scoville Units) but I thought it was time to up the ante. So I strapped on the cleats and took it up a notch. The serrano pepper(10,000- 23,000 Scoville units) is smaller but packs quite a punch. The serrano stood up during the coring and
cheesing process and went on the egg at 375 for
about 45 miutes with a little apple wood
in the mix. The bacon gets so nice and crispy and
the cream cheese mellows the capsaicin so no one usually gets blown out of the water. Well thank god the wife was working late cause the cleat took a beating this evening folks. The count is Serrano's 1- Cleat 0. It was a painful experience that I do not care to revisit.
The worst part was when I started to tear up and
rubbed my eyes with capsaicin covered fingers.
The agony was only superficial at this point and things took a wicked turn after my third serrano. I was pretty sure the ambulance people would have kicked me in the gonads for being such wimp so i refrained from dialing 911. The only thing I found that made them palatable was slathering the next three or four in nutella. That lovely Italian peanut butter type substance made for an interesting combo with the intense flavor of the peppers. All in all I ate 12 of these beauties and suffered dearly for my appetites. Looking back I realized that 12 is only about half of what I usually eat when I make the jalapenos. Maybe this will be part of my triathlon regiment to help shed those last few nasty ounces I need to lose in order to qualify senior nationals!! Any daredevils out there that want to give them a try please be careful. Peace and Smoke!!!

February 20, 2012

Phantom DAYTONA PARTY

Well...yesterday, was SUPPOSED to be the GranPappy's DAYTONA 500 party.  However, the NASCAR 'powers that be' (Brian France/Mike Helton?) decided to push things back a week.  Sooo...because the weather here in New York was a BALMY 43* and SUNNY, I decided to SHMOKE SOME SHTUFF.

Last week I received a bottle of limited-batch BBQ sauce from my friends at  SPICE OF LIFE CATERING, BOULDER, COLORADO.  There is a REASON why these folks have been voted BEST OF... in NUMEROUS COLORADO PUBLICATIONS!!
Dan at SPICE OF LIFE makes his own 'small batch' Sauce -- TYWBBQ thinks he should go BIGGER!!

I decided to SMOKE SOME LOAVES...using JEFF@SMOKING-MEAT.com's JALAPENO STUFFED MEATLOAF...WOW...it was AWESOME!!  If you do not receive JEFF'S monthly emails...you NEED TO GO THERE NOW!! and register for his mailing list!!  I have used his ideas many times.

Square tin...halved jalapenos - filled with cream cheese and cheddar


JEFFS RECIPE walks you through the STEPS...I used my own RUB RATIOS and of course, A SPICE OF LIFE BBQ SAUCE in the meat mixture.  I used 3.5lbs. of #80/20 and 1.5lbs. of a beef/pork/veal meatloaf mix.  I put a jalapeno stuffed with cream cheese and cheddar in a square muffin tin.  Filled with meat then dumped out on foil.  Covered the top of the 'loaf' with more meat.

'The Flip' -- which I then formed into 'loaves'
The bottom was extra meat that I put in a 'loaf' pan with holes in the bottom so the liquid would drain during the cook


I SMOKED THE LOAF at 240* until internal was about 165* and took them out and 'tented in foil' until the crew was ready.  
My buddy Kevin stated, "This MAY BE the best meatloaf I EVER had!!"  Hey, thanks, Kev, I respect a man who is 'lo-maintenance'

I ALSO cooked some RIB TIPS, which I had leftover from some St. Louis trimmings I did recently.

I rubbed those with some SIMPLY MARVELOUS SPICY APPLE  (STEPH of SIMPLY MARVELOUS REALLY hooked me up, more about that next time) and smoked for 2 hours before covering with ***CLASSIFIED COMPETITION INFORMATION TO FOLLOW***


Ready for the SMOKE...oh yeah, HAD TO stuff the extra jalapenos and smoke them for 3 hours

The final product...SWEET AND MESSY


ANOTHER GREAT DAY OF SMOKE with BACKWOODS, BLUES HOG, SIMPLY MARVELOUS and A SPICE OF LIFE CATERERS.  More importantly, ANOTHER DAY SPENT with FRIENDS and FAMILY.  Life is too short to be miserable -- ENJOY EVERY DAY!

Oh yeah, I have to give a SHOUT to DAN at SPICE OF LIFE for also sending a STYLIN' HAT!! Thanks Dan!

Keep SMOKIN~~~

GranPappy of Pork
www.tellyouwhatbbq.com