July 19, 2013


The boys at TYWBBQ have hit the glossy page big time with a profile in the August edition of Hudson Valley Magazine!  The article was previewing the upcoming Hudson Valley Ribfest competition in mid August.  We love that event, we win something every year and are thrilled to support the cause and promote the event so it's so close to home and run by some great people (SHOUT OUT--ROLF!!!)

Excepts from a TRASHTASTIC interview are included along with 2 of our more "unique" recipes and a pic of Coach BEEF and BIG GREEN MENDO shreddin' through some swine with their big, burly hands! They look so damn sexxxy that I had to include the pic below.

TYWBBQ friend and nemesis Sean from Big Guns BBQ was also profiled but that was probably an editing mistake or something like that.  I hope no one got fired over that SNAFU!!  Give the story the once over, go to the Official TYWBBQ Team Store and purchase some gear to support your local BBQ celebs.  I will keep you in the loop and let you know when we will be on TMZ and Entertainment Tonight.  j.Dickey said something about booking us as judges for some Hooter's Bikini contest in Maryland too--they want us to bring the sausages!!! Hopefully we can fit them in to our busy schedule!!

The TrashMan

July 17, 2013

Big Green Egg Pastrami Redux

Several people had asked when the pastrami would be making another appearance so I figured it was time to revisit the subject. Last time I did not give Props to the undisputed, trashcan cooking King of the "PRBS"(Puerto Rican Barbecue Society) Sweet Lou for sharing this recipe. Thanks Lou!! I purchased 2 lovely 14 lb. packers and began the process. I started with by making a brine:

2 T whole peppercorns
1 and 1/2 T dry thyme
3 T crumbled bay leaves
2 tsp whole cloves
1/4 cup of minced garlic
6 cups of water
3/4 cup of brown sugar
¾ Cup Kosher salt

Bring the brine to a rolling boil for about 5 minutes and then turn off the heat and put the cover on so it can steep for an hour or so.My kitchen smelled f*&%$#$@ing awesome!!!. While the brine is cooling I separate the brisket into two parts: the point and the flat.  I also remove as much fat and silver skin as I can. This takes some time but the wife likes it lean so(you can place your own metaphor about wives and marriage here). 

Once the brine has cooled to room temperature and not a minute before (You don't want the brine to cook the meat at all) I placed the 4 pieces into an industrial strength garbage bag and pour in the brine. I tied that bag up removing as much air as possible and placed the bag into a cooler and then into the fridge. Every other day or so I would manipulate the pieces around inside the bag to insure equal brineing. 

Since there were 4 pieces I ended up doing three separate cooks and learned a few things along the way. After 9 days I reached into the bag I pulled out one of the "Flats", this is the leaner and more muscular portion of the brisket. It is called the flat cause it is the flat piece when you separate the brisket. I washed this piece off and applied the rub:

Ingredients for the pastrami dry rub:
5 T ground coriander seeds (put them in a food processor)
3 T fresh ground pepper
10 cloves of garlic, minced
1 T yellow mustard seeds
4 T kosher salt (adjust to your liking)
1/2 cup brown sugar
1/2 cup paprika
2 T ground ginger

Two "Points" on the Egg
I cooked this at 250 for about 6.5 hours in the egg. I used hickory and cherry for smoke and placed a water pan on the plate setter to keep it moist. I was aiming for 185 degrees but it went a little past while I was untying my cleats and was a little dry. Still good flavor. 

That night while surfing the interweb I saw someone putting the pastrami in water overnight to reduce the saltiness.  Ten minutes later I see that crazy spiky haired blonde guy on the food network discussing pastrami in someone's restaurant and his rub was almost exactly the same as mine only he adds allspice!!!  So about 5 days later I reach into the bag and happen to pull out the two "Points" of the brisket (Don't know why they call it the Point!).  

So here we go again, soak in water overnight, I put about 15-20 whole kernels/seeds of all spice into the spice grinder and added it to the rub. Cooked everything the same way on the egg and the results were incredible. The wife and I were heading out of town so I had to share some of the bounty. Jersey Mike happened to stop by the house soon after they were done and I asked if he liked pastrami, his answer was "Kinda, but not really". Six slices later big boy was headed to the supermarket and had a flat in brine 2 days later.  He is a novice smoker and this was a huge undertaking, I hope his results turn out well. The man with the largest arms in BBQ was next. The TrashMan may have to spend a few extra minutes choking people out to burn of the fatty goodness he waffled down. Left some at GranPappy's as well. Two days later I get a message from both him and the Mrs. with rave reviews. The "Point" is clearly the better piece of meat for pastrami. All I can say is, get off your butt and give this a try it is well worth the effort. 

July 4, 2013


Ever been to a BBQ competition?  If they made the participants pay their entry fee by the pound most teams would have to take out a second mortgage just to get in the event!!!  It doesn't have to be this way Q'Believers!!!  The TrashMan doesn't have the largest arms in BBQ by accident.  You can get your smoke on and your muscle on at the same time with a few tips and tricks.

The physically fit people at have come up with some receipes that are sure to stimulate both your taste buds and your biceps!  Most of the problem with smoking, barbecuing or grilling isn't in the meat or cooking approach--it's what we add to it in terms of sauces and other extras.  

Not all BBQ sauces are the same folks and slathering a yard bird in some mass produced super ketchup doesn't make it BBQ!!!  Go to the fridge, pull out your go to sauce and read the label.  Do even worry about the ingredients only an Organic Chemist could love...just peep the amount of sugar, salt and the serving size!  WOW!!! 

We here at TYWBBQ are big fans of j.Dickey's Sauces out of Maryland because the are made with ALL NATURAL ingredients and are about the only tasty GLUTEN free product on planet EARTH!  Give them a try along with the muscle head info above as you celebrate and shape up this 4th of July!

The TrashMan

July 1, 2013

How much Charcoal fits in a Subaru ?

It is good to have connections. You never know which interaction in your life will bring about good fortune. My co-worker "Big E" said his wife's aunts cousins nephews brother-in-law said he knew a lady that could make a call and i would end up with copious amounts of the good stuff- Lump Charcoal, really cheap!!! So after a two hour ride we pulled in to one of the shadiest warehouses i have ever had the pleasure of entering. Those big fancy computerized warehouses with robots and guys dressed in uniforms kind of scare me. This place would be the diametric opposite of that type of experience.
The warehouse's signage would be considered modest by most standards, slightly larger than a post-it. But this was the place. The "Big E" went inside and i headed to the loading dock and laced up the cleats.   Well "Big E" comes around the corner with a big smile and asks "How much Charcoal fits in a Subaru?" I was about to answer when the forklift came around the corner. My original answer changed into  "I guess we are gonna find out". Well now I can tell you the exact amount of charcoal that fits into a Subaru. 30 bags x 20lbs= 600lbs + 6'5 280lbs and 5'7 230lbs= 1110 lbs of human and charcoal. Since the big mans knees were on the dashboard  and my face was on the windshield I was pretty sure the baru's breaks would be tested. Well it turns out those people should be commended on their ability to stop a heavily laden vehicle in a short amount of time. I will not soon forget this experience especially since there are twenty bags of the stuff in my basement and the Mrs. has had several questions regarding storage options, all of which have been vetoed.  Mali's performed well in its first test. I cooked a pastrami at 250 for about 6.5 hours in the big green egg. The fuel burned evenly and the temperature did not move from 250 for the entire cook.

I know the trashman has been prepping for the apocalypse but i wonder if he knows how he is going to cook his food.