Muffa-burger, Part One: Burger Beast Experiment

So here's a new, on-going experiment. Burger Beasts!!! I have various condiments at home. Labor Day had plenty of BBQ (thanks, Dad)!!! This idea came into my head a few month back. What did I do? I took a burger and kicked it up a bit. You want some flavor and desire to try something different, you may consider trying what I'm about to share.

Now what you see is a bottle. This product was the inspiration for this project. I had some of Marconi Food's Muffuletta Mix (1) for some time but never had a chance to really use it. One of the most popular sandwiches in NoLa is the muffuletta. New Orleans has a wide variety of people and culture mixing together in one big symphony. While many know about the Creoles and the Cajuns (those who migrated from French Acadia after not signing allegiance to Great Britain.  While many know of the French influences of New Orleans, there are others nationalities that are pretty well represented are well. The muffuletta sandwich was born in this city sometime around 1906 by Salvatore Lupo, owner of Central Grocery company. You can see the obvious Italian influence in the type of bread (Sicilian round bread but focaccia or the like is seen more today), Italian meats and cheeses. It also has a sauce. To me, the muffuletta olive sauce is like giardineria (celery, cauliflower, carrots), only a bit more olive and carrot intensive.


So what did I do? I took some of the hamburger Dad did on the grill, melted some cheese and then added some of this sauce. The result was a very different take on a burger. I was quite pleased!!! I called this part one because I want to take it further. I will post some of my "experiments" I have done over the last year. For those who follow me on my InstaGram account                                       (https://www.instagram.com/emptyplateadv/) or Twitter (@emptyplateadv), you may have seen some of the crazy things (at least I'll concede as unusual) that I have posted there. There are no style points for this picture so let it speak for itself. Make sure that the mix is cold. It will provide a nice contrast to the hot burger and cheese (the same way as a pickle or raw onion). I'm going to take this further soon but for now, this will have to do. Step out of your comfort zone. Try something new. I liked this very much and think may of you will as well.  Enjoy!!!

Gut essen..... mangia bene...... comer bien!!!!!! It was nice to FINALLY get something back in writing and hope to do more as time permits. If you're not familiar with Marconi Foods, give them a chance. They a great product line and I doubt you'll be disappointed!!! If you're bored, tell them the Empty Plate Adventures sent you. No deals as of yet.


Worked Cited/Reference:

1. Photo taken from the Marconi Foods Internet site at https://marconi-foods.com/

The Independence Day Weekend Feasts

OK. Pretty short & sweet. This is the fruit of my family's labor for our Independence Day feast. I also did the Ribfest locally here. I posted this to show that I'm:
                                        a. still alive.
                                        b. still interested in writing here.
                                        c. sharing something I feel some may enjoy.

Before I go any further, I must give thanks to those who fight and serve our country. Thanks to our military people as well as our first responders as well. I thought it would be the right thing to do is to start and end with something to give thanks for. I understand what sacrifices have been made for me to be free. It's not free. It comes at a price, often times the life and limbs of someone willing to fight for it. I took this poem which says it all (1).

"The 4th of July

It's time for the "Barbecue" And the "Fireworks" galore! And the "Beer" and the "Friends" And the "Burgers" for sure! But most important And I really must say Is that "America" got Its "Independence" today! Yes in "1776" The famous politician Senator "John Hancock" Had signed the petition That stated that our country Was "free" from all others! And that we would "only be governed" By our "American brothers"! So while we are celebrating This "great day of fun" Let us always remember What our forefathers had done!"  - Billy Nardozzi

Washington & Armistead (2)

Since I'm on the subject of freedom, this picture has been distorted over the years. Most people know who the man on the left is. That's obviously George Washington. What about the man on the right? Who is he? Is he Washington's "servant" or someone of the like? Not exactly. The man on the right is James Armistead (Lafeyette). He was a slave who served in the Continental Army, led by Maruis de Laffayette (French Military Officer). Armistead fed bad intelligence to to Lord (General) Cornwallis and General Benedict Arnold, who Armistead informed them that he was a runaway slave. Many consider him our firs Double Agent. His intelligence information that he gave to other US Spies was crucial in the Battle of Yorktown. Lord Cornwallis would eventually surrender. 

                                         Ok. So here's my dinner for Independence Day. From where the fork is stuck (going clockwise). Mac & cheese. My cousin made this. He did use a medium sharp cheddar and I thought it was very good. The prep is probably not much different that what you might do yourselves. He wasn't pleased with the outcome and then again, the cook is often the most critical of what they made. Mom made some baked beans. I REALLY was hoping to make them but time didn't allow me to. You can see the potato salad, which my cousin brought with him. Although store bought, it got the job done. My parents did the chicken and ribs (next to the potato salad). My Mom gave my Dad an electric smoker so they did the chicken on that. The ribs were done on the Weber kettle grill. He tends to play with spices a bit (as do I). So I know he used Kosher salt, black pepper, some cayenne (more for some color) I can say for sure. Remember to pull the membrane off the back of the ribs. He normally does 4-5 racks/session at about 3-4 hours for each session. You can see the spaghetti tucked in their as well. There was no meat but with all the meat we had on hand, it's wasn't needed. Finally, you can see the grilled hot dog. We have a flat surface which we cook certain items on. I think I'll need to do a tools post soon. It may provide some further insight on how I, along with my family, use our grills.   

  

So I visited the local Ribfest a couple of days later (as I usually do). I go to them really more for some inspiration more than the eating (although the latter never hurts). So this is the winner of the Best Ribs (overall and Kid's selection). Over the years, I've really enjoyed their food. The sauce you see here is legit. VERY spicy. A chilehead's dream.  The burn is immediate. I think I go some side pieces this time arounf

Now this caught my attention. Notice the mac & cheese? This is the first year the vendors (some of them anyway) sold that. This version was a touch smokey but good. I think the cheese was a mild cheddar but wasn't sure. The shake up was non-alcoholic but very good, made from oranges and lime. I'll need to make this one day. This could make a great mix with a tea. 

I figured since I mentioned the importance of freedom and what this holiday means. I figured this song would be a good way to drive that point home. This version was done just after the 9-11 attacks. I've heard a few versions of this song but this was pretty moving. It was on October 28. 2001. Game 2 of the MLB World Series, which featured Arizona Diamondbacks playing host to the New York Yankees. The song, the soldiers draping the outfield with a giant American flag & the closing Air Force flyover was quite moving. At a time when people felt low, see quickly a song can lift the spirit. Ray Charles really let his heart flow. Although he sang the song many times over the years, how appropriate was him to be there in that moment. God Bless America!!!

Works cited:
1. Taken from http://www.theholidayspot.com/july4/poems.htm

2. Taken from:  http://academicmuseum.lafayette.edu/special/specialexhibits/slaveryexhibit/onlineexhibit/james.htm

3. Taken from http://www.metrolyrics.com/america-the-beautiful-lyrics-ray-charles.html

Mother's Day Lobster: Revisited

Mother's Day. What a nice day. A chance to let Mom have a day that is specially for her. This is pretty similar to what I did before but there were subtle changes this time around. I really enjoy making dinner for my parents (when I can). Here's the journey of a road I've traveled once before.

I call the the "Bend Test" for asparagus. Now before I go any further, this particular spear is one that founds its way into the dishwater. So needless to say, that piece was the sacrificial lamb. If you're wondering where you should cut the asparagus, I have your solution. As a rule, I generally cut 2" to 3" from the bottom and one I'd call safe (those end pieces won't cook since they're too hard). The "Bend Test" is what it implies. Take the spear, holding it from the bottom, and try to bend it (I bend against the counter top). Wherever it snaps, that's where you can cut it and give you a guide on where to cut the rest.  This has worked for me and serves as a reference point. 

As usual, asparagus. I chopped about 2" off on the average. I got a little ambitious today. My Dad and I were grilling steaks (filet mignon, which are seen below). I began cooking these as I normally do, in some boiling water but only did it for about 6 minutes (versus the normal 10 minutes). Then I kept it simple, adding salt, pepper and grape seed oil. After doing that, I took them outside to the grill and finished them there, cooking them for about 3 minutes. The result was good. 

These are the steaks Dad and I did on the grill. I put the bigger pieces on direct heat for about  8-10 minutes per side. The smaller piece was done not quite as direct (just off the coals) for fear of overcooking it. I prefer my steaks medium rare but can live with medium. My Dad marinated them overnight. So before grilling, I placed the meat at room temperature for about 30 minutes. I patted the marinate the meat dry with a paper towel once the meat reached room temperature. I've noticed that since I do that, my steaks have turned out much better. They seem to cook more evenly. 

Now above are the grilled asparagus I finished on the grill. Cooked fork tender and didn't overcook them. I was VERY happy with how they turned out.  Now you notice the sausage? That's andouille sausage I bought locally. Now even though I live in the Chicago area, the place I got them from is legit. They were just as good as some of the mail order sausage I've bought. My folks, who ate fresh andouille in New Orleans, they liked it very much as well. I figured since I had the grill out, I would cook them. I'm deciding on what dish I'll make with it and probably decide over the next couple of days.

Here is the lobster. On the left is the uncooked, thawed version. Since I'm allergic, Dad did this part. The place he gets them from arrive in the morning and chances are, sold out by the end of the day (between retail and restaurant customers). If you click the picture, you'll notice that the meat is absolutely flawless. the raw version has no spots, blemishes or discoloring. The reputable sellers do not tamper with them at all (e.g., solutions, phosphates, etc). This is a cold water lobster tail. As I understand, cold water lobsters tend to be much sweeter in taste. Unlike warm water lobster, they also don't have a "fishy" taste. They're also more expensive but you do get what you pay for. On the right is the finished version. The result of cooking at 375 degrees F (or 190 degrees C) for about 30 minutes. My Dad kept it simple as it relates to seasoning, using only salt, pepper and accent. 

After some hard work, the finished product! My Mom's special Mother's Day dinner is complete. Here is the lobster, all 1.6 lbs of it (served with mashed potatoes and asparagus). Dad & I had steak off the grill (see below). I added sour cream on my potatoes. I got two pieces of meat (which I ate one later), Dad ate one and decided to give the last piece of steak to my Uncle (his brother; my grandmother and he live in the same town). 

My Dad knocked it out of the part with the lobster. He normally goes to one of the best places to get the top seafood. He'll buy these 2 to 3 times each year and this is one of those times. She prefers staying in and having what she wants instead of going out someplace and possibly having the meal messed up. That's before adding the melee of the crowds, and overlapped or completely wrong reservations. I still have my Mom as well as both grandmothers (ages 92 and 96 respectively). My parents insisted that I learn how to cook and I did at a young age. I'm glad they did because I'm amazed how many PEOPLE (MALE and FEMALE) that can't do it. I understand and appreciate having them in my life because many I know aren't so lucky. What a lucky man I am. Saying thank you to my Mom wouldn't scratch the surface. 

Taken from http://logos.co/1024/royalty-free-lobster-chef-logo-by-seamartini-graphics-4628.jpg

The Independence Day 2013 Feast

This is a simple journey in to my Independence Day dinner. I am one who appreciates the importance of Jul;y 4th, the day the United States of America declared itself a free, independent republic. I enjoy those freedoms and realize how easily these freedoms can be lost. Not to mention those who want to enjoy the same freedoms we do, but can't. I'm thankful that I'm free.

Now, I'll share the meal I had with my family. It starts like this:

Brats, anyone? They were amazing!!!

                                             

Green beans. My cousin actually started these but I wound up watching them (the dinner was at my mom & dad's house). 15 minute boil. Add salt and ground pepper. No pork this time (some family members don't eat pork). Perfect. I decided against adding garlic as well. 

Cupcakes for the sweet tooth. These were made by my aunt!!

Now 2 things need to see here. First is the spaghetti, made by my cousin. She said she simmered the sauce for about an hour. Tomatoes, herbs cut fresh for the sauce. Outstanding. The potato salad was store bought but do you notice anything? Notice how the potato salad is resting on a bed of ice. The covers for both were close by. That way it won't go bad and no one will get sick (from the dairy going warm). 

The brats & hot dogs revisited, alone with BBQ baby back ribs. Maybe next time, I'll do St Louis spare ribs instead. Dad did the ribs over about a 4 hour period (and did it the day prior).  

Chicken and baked beans. Mom did the chicken in a smoker. She cooked them for about 2 hours at 275. She didn't like how they looked (skin wise) so she finished the chicken in the over. Absolute tenderness. Everyone like the chicken very much. Baked beans also made for a nice compliment. 

Green beans (finished) and more chicken. Needless to say, no one went hungry that day. In fact, we had food left over for a few days. It was nice to enjoy a nice dinner with family. 

This is my plate. The first of a few!!!!

I'll end this post in a way I feel is best. This post is a celebration of America's Independence so I think there's a perfect way to end this post. Below are the words of John Adams, taken partially from a letter to his wife, Abigail, prior to the Declaration of Independence:

"But on the other Hand, the Delay of this Declaration to this Time, has many great Advantages attending it. -- The Hopes of Reconciliation, which were fondly entertained by Multitudes of honest and well meaning tho weak and mistaken People, have been gradually and at last totally extinguished. -- Time has been given for the whole People, maturely to consider the great Question of Independence and to ripen their judgments, dissipate their Fears, and allure their Hopes, by discussing it in News Papers and Pamphletts, by debating it, in Assemblies, Conventions, Committees of Safety and Inspection, in Town and County Meetings, as well as in private Conversations, so that the whole People in every Colony of the 13, have now adopted it, as their own Act. -- This will cement the Union, and avoid those Heats and perhaps Convulsions which might have been occasioned, by such a Declaration Six Months ago.

But the Day is past. The Second Day of July 1776, will be the most memorable Epocha, in the History of America.

I am apt to believe that it will be celebrated, by succeeding Generations, as the great anniversary Festival. It ought to be commemorated, as the Day of Deliverance by solemn Acts of Devotion to God Almighty. It ought to be solemnized with Pomp and Parade, with Shews, Games, Sports, Guns, Bells, Bonfires and Illuminations from one End of this Continent to the other from this Time forward forever more.

You will think me transported with Enthusiasm but I am not. -- I am well aware of the Toil and Blood and Treasure, that it will cost Us to maintain this Declaration, and support and defend these States. -- Yet through all the Gloom I can see the Rays of ravishing Light and Glory. I can see that the End is more than worth all the Means. And that Posterity will triumph in that Days Transaction, even although We should rue it, which I trust in God We shall not."

Happy 237th Birthday, America!! I'm proud to be an America........ God Bless the USA!!!!!! 

Smokin' the Bones: Never Let a Good Carcass Go to Waste

So at first glance, you probably see a pile of bones from some poultry. At first glance, you're abosolutly right. Specifically, this is a turkey (center). So I don't leave anyone out in the cold, to the top left is a ham bone and top right are italian sausages. So some of you might have no idea of what this is all about and others know exactly where I'm going with this.

So when I bought this pre-cooked turkey, I knew I wanted to use these bones for a stock. So as I was chopping up this bird, I thought of something better. Not only use them for stock but smoke the bones on the grill. The night prior, I pulled them out of the freezer (since it they had been frozen once I carved the turkey). What you see above is the nearly finished product.

Now below, is also almost finished. I'm not a huge fan of telling everything I did here for a couple reasons. One, this is what I like to eat and your tastes might vary from mine. Also, my goal is to set the table. I want people to see what could be and that you might have more than you realize. This is what remains of a 15 lb turkey. I cut up the carcass. At first, I was only going to smoke the leg bones (which you see in the middle). The reason is that I pulled out the wrong bag (a bag that DIDN'T have the carcass). I knew I separated them so I went to my freezer, pulled out the carcass and defrosted them in the microwave. I made sure I pulled as much of the meat off as I possibly could.

Now the meat of the matter. The spices. This will probably cut down the amount of seasoning I use (depending on what I'm making). What did I use and why? Well, I'll put this as simple as I can:
- Oil. I used Canola Oil since that was what I had, but consider using Olive Oil as well. Use enough to coat the bones to your liking. Again, I won't give exact measurements but make sure enough oil is used to cover the bones.
- Paprika (your choice, I used Spanish because it was what I had. I prefer hot Hungarian)
- Black Pepper (pretty obvious)

- Sage, Rosemany, and Thyme (VERY nice on poultry). Use enough sage to cover the bones. Use the remaining spices mention in this section as you would with meat (be conservative- not to much but not too little either). I also used a few dashes of oregano (enough where you can know you put some one, 2 tbls would be right if you care to measure and make sure you cover all the bones.

- Granulated garlic powder and granulated onion powder. I like the texture of the two. You can use fresh garlic and onions if you want, but since I have all dry ingredients, staying dry might be the route to go.

- KOSHER salt. I've done this with other salts and didn't turn out as well. It also absorbs moisture better than other salts so that may be another reason it works better.

Now, on the left, you see all the bones, wrapped together post seasoning. What I did was not use enough foil to cover the bones properly (in other words, I pulled another small piece of foil to cover the bones. Whatever you do, make sure you use enough foil to cover the bones totally. You don't want any excess oil in the foil either. Make sure you slit holes in the top of the foil pack. I'm doing this on my grill and towards the end of a grilling session. I placed this and the ham bone (the one I touched upon briefly, using the same mixture as the turkey bones) onto the grill. I decided to let the bones smoke. I let the fire and smoke die down in the process. Remember, the bones are already cooked. When I started, the temperature on my grilll was 250 degrees F (about 121 degrees C) but 3 1/2 hours later, my grill temperature was under 90 degrees F (about 32 degrees C). The point is getting the flavor of the smoke into the bones, not so much cooking.  You don't have to play with the fire. You just place the bones on the grill and forget it.

This was only the intro. I wanted to at least share this to get this out of my system. My intention is to show that doing this is not nearly as hard as it might sound. Don't let the fancy names ("smoked" this or "grilled" that) fool you or scare you off. It's possibly that you never thought to try this. I have done this before and how it worked like a charm. These bones will be used in a stock, stew or side dish down the road. Once the bones are cooled down, place them in a freezer bag if you're not using them immediately. If you have butcher's paper or foil, I would consider wrapping the bones in them before putting them in the freezer.. Down the road, the bones I used here will make their way into a future posting. I'm really looking forward to sharing down the road, especially with fall coming so soon. The moral of this post- NEVER let anything go to waste. You might be throwing away something that could really contribute to a great meal.



The Grilling Fool: Dad's Birthday Dinner

So, as usual in our family, whoever has a birthday gets to choose what they want for dinner. Years ago, we would go out for dinner. Sometimes, my Mom would want some seafood. Dad might want steak or something of the like. When I was young, my choice was pizza (being in the Chicago area, that shouldn't be a shock). But as the years went by, we decided to do whatever meal ourselves. Think about this. We know EXACTLY where the items are from (since we have to go out and buy them). We make it to our liking (and if it get messed up, that's on us, which has never happened in our case). This past weekend was no exception and Dad got his choice of meal. So now, as we go forward, you can observe the blow by blow of this fantastic dinner we got to enjoy.


This was the meat of the matter is below- one filet mignon, about 8 oz and cooked medium/medium-rare. I did this with the direct grilling method. Times will vary by the temperature of the grill. I had my grill to a 1,1000...2,1000 count (my hand over the grill to measure the coal's heat levels. I went about 8-10 minutes for each side. I turned these only once. My Mom decided to marinate them with a certain marinade (which was good) but I also added a few tricks to it. First, I embraced my inner-Bridget Lancaster while I cooked this. First, I let the meat come to room temperature, which makes for easier cooking for about 30 minutes. After that, I patted the meat dry with a paper towel. And then seasoned them. It's really a matter of choice what you season it with, especially with a cut like this one. So I decide to take some of the meal's flavors and added them to the meat and I did it in this order- black pepper (if it's fine coarse, do it here), then some Spanish paprika, oregano and finally Kosher salt. I used to Kosher salt on the gristle as well so it would char and easily come off. This was one of the 4 steaks we did. The other pieces had a bit more of a crust to it.  

Now if you take nothing from this post, take this and run with it. I can testify how WOWED I was once I got to eat them. I am a bigger fan of white asparagus, since it's not as bitter as its green sibling. Now this was also too easy. I cut off the lower 1-1/2" to 2" of the asparagus since you really can't cook (or for that matter eat) it. How easy was it? You take the oil of your choice (I used canola since that's what we had) + salt + pepper= that's it!!!! Take a veggie grill basket and grill for about 10 minutes. I tried this on a hunch and it turned out MUCH better than I even expected. Below is the success story. I had the perfect texture of crunch and softness. It also had a nice bite from the pepper. Yes, it tasted as good as it looks!! Look below if you have any questions. For the record, I didn't grill the green beans this time around. For those who had kids, you may consider trying this to get them to eat a vegetable. The asparagus I managed to get were shipped in from Peru.

This is the incredible cheese and garlic potatoes, made by my Mom. That's the beauty of potatoes au gratin. It gives you so much leeway on how you want to season them. I wasn't home when she did this but if history repeated itself (which I think it did), take the potatoes au gratin recipe of your choosing and add some garlic. This dish really complimented the entire meal. I think Mom used Velveeta and parm-reggiano cheese (this time around), also mixing the potatoes and cheese with egg. Bottom line- use what cheese you want but I would suggest using a cheese that melts easily. You could also do a contradiction like Swiss or Provolone with cheddar, colby or an old reliable for many, Velveeta. If you really want to step it up, chop some tomato, onion, bell peppers with some duck fat- done!!! Bake time was about 90 minutes. Here's the payoff (and what was left) shown below. I'm glad I paid attention to when she makes this.

So now the dinner is done. I still had a pretty nice fire going (as I was doing bbq-ing a ham as well; that turned out pretty well but there was some fine tuning I want to do before sharing). They had a package of chicken thighs just asking to be grilled. My folks knew I had been on the grill for some time and didn't want to keep me from my evening. My Dad basically said that all I need to do is guide what he needed to do to prep the chicken. I said I didn't mind staying, which is what I did. Now, I made one mistake and it wasn't something I couldn't recover from. I took some coals from my ham fire and used them to cook the chicken (using a kettle grill). Now with poultry, it's a bit different because unlike meat, there's a bit more at stake if chicken isn't cooked to its proper internal temperature (my thermometer suggests 190 degrees Fahrenheit or 87.5 degrees Celsius). Depending on how hot your fire is, that will determine the cook time. This wasn't part of Dad's birthday dinner. This was more ad lb than anything else. As I said before. it would be a shame to let a good fire go to waste.  

As I said, I did make a mistake. I didn't make the fire hot enough when I transferred coals. It's not a deal breaker since my Dad and I caught it in time. So we took some new coals, placed hot coals over them and the day was saved. The onion I also threw on the grill. I left the skin on the onion and placed them on top of the grill (I didn't use a basket for this you can if you wish). The cook time was about 25-30 minutes to grill the entire onion. I'm using the onion for other things (e.g., a topping on a sandwich, mix them with some guacamole I had in the fridge, use in a salad of some sort, etc). This also depends on how hot your fire is. The point is to make sure the onion is somewhat soft to the touch, unless you're going to use them in something like a soup, where you can cook them as you would garlic.

Guilty as charged. I was the Grilling Fool this weekend. It was a ton of fun to do though. Sure it was some work involved but the reward is worth the work. Always remember a couple of things while bbq-ing. First, is patience. Once you get this "P" word I just used, bbq-ing will be MUCH more fun to do. If you're going to cook this way, you will need to block off time to do it right. Just concentrate on what you're cooking. Don't rush it and while I'm at it, DO NOT USE LIGHTER FLUID!!! None!!! You will destroy not only the food you made but that smell stays in the grill. 5 hours of grill time and a bunch of good food as my payoff. Not to mention my Dad was very happy with the meal sealed the deal for me. Another successful grilling venture for me. I always look forward to doing this. Now for those of you who might be generous in nature and want to see my grilling to a new level, below is my dream grill/smoker. Below is "The Marshall" from Good Ones Grill and Smokers. Send one my way if you want to waste $2500. Trust me, it will get PLENTY of use!!! OK. It never hurts to put it out there though I doubt there will be any takers.

Photo taken www.thegood-one.com Internet site.  Good-One Grill is the creator of this grill and photo belongs to them.

BBQ Anyone? A Visit to Naperville Ribfest 2012

Now another adventure to the Naperville Ribfest, 2012. It's actually a pretty nice event. The event is hosted by the Naperville Exchange Club and proceeds go to help child abuse and domestic violence programs. This year was year 25 and I've gone every year except three. Now while it won't be mistaken for Memphis in May or The Nugget Cook off in Reno but for me, still a good time. National acts often come in to play and this year was not exception. ZZ Top, Joe Walsh and Steve Miller were the top bills this year. Last years, America's Chefs came in and (in my opinion) stole the show. Those guys were an absolute blast to watch. Gorilla couldn't have been a nicer guy as were the rest of the crew. For the record, you can follow them on Facebook or twitter (@americaschefs) as well. KansasCity BBQ Society (KCBSBBQTour)
also made their presence known with demonstrations, food and product samples as well.

But enough with the side bar stuff, let's show this adventures in pictures. I took these with my camera phone so at least you can get an idea and a feel for the event. If any of these folks come to your town, pay them a visit. The lines can get to be pretty long but the payoff is worth it. Let's start the show, shall we? Yes we shall. All of those featured have won my approval.

 This is a an old-time staple for me. Pigfoot BBQ is consistently among many crowd favorites. They've been here for years. This is one of the better sauces especially if you like heat. Killer is the name of the sauce. They make a mean rib!!!!

Another long time participant is another Ohio-based company. Desperado BBQ & Rib company is another mainstay here. Their "Hotter that H" sauce is another must for chileheads. The also cook a mean rib. This year, they placed second in "Best Ribs" category. Below is part of the Desperado BBQ Team handling his business. It was a HOT day when I went and I wasn't behind the grill. Imagine how this guy and his fellow competitors felt. I've enjoyed their BBQ for a number of years. They serve a pretty mean pulled pork but I was clearly in the mood for ribs.

Getting the job done!!!! This guys is doin' work, as some might say.  He will serve no rib before it's time!!!!!! As for taste, they tasted just as good ...... no better, that they look.

The last couple of years prior, Butch's Smack Your Lips BBQ was not present. After a few things went into motion (OK I wrote the Ribfest & Butch's people and asked why Butch's wasn't there. As time went forward, it seemed as if wiser heads prevailed) and they are back!!! Their response was so great that their signature Super-pyro BBQ sauce bottles sold out!!! I got some ribs, a nice slathering of Super pyro and I was good to go!!! Super Pyro- very good but not for the mortal. SLOW but pleasant burn (if you're like me).

Butch Lupinetti is no longer with us but his children still keep things running. Heck of a guy and a real gentleman. Another must stop. I spoke briefly with one of the crew there and keeping Butch's legacy alive and well. I think it's in very safe hands. I joked with him about running our of sauce and needled him a little bit (not in a mean way though). If this team took down Bobby Flaw, that's saying something. Welcome back, Butch's BBQ!!! We really missed you.

Mojo's is another must stop for me. Another highly decorated team and past Naperville Ribfest winner. Heavily smoked and not heavily sauced. It might be short and sweet but stopping here is a good thing. You can't go wrong but be careful with the sauces because Killer is not for the average mortal.  You have to love the "converting vegetarians one rib at a time".....unless you're a vegan. Then again, not sure why a vegan would read this. If they're here, feel free to hang out. Meat and sauces marry very well.

Above is Mike Peters of the Kansas City BBQ Society. I became aware of KCBS years back and I realize what a big deal it was. This is the gold standard of BBQ. He and his wife, Christine, tour the USA for the KCBS BBQ Tour. He's a pretty fun presenter as well and he really knows what he's talking about. His presentation is very interactive. The sample he's cutting up is some Smithfield Pork. Good stuff!!! Also, they had some meats and cheeses as well as some season packets.The presentations are about 15-20 minutes. Last year, the KCBS gave away a Good Ones BBQ Grill....a VERY nice one (The Marshall)... and I didn't win it. Oh well. Life goes on!!!!!!! If you want to learn about BBQ and have a chance to hear this guy, you'd be better off for it. I'm not talking about BBQ alone either. I became aware of a new fire starter that looked like a candle. I tried them (I actually won them from him) and they worked like a charm.

This years had some newcomers and this was one of them. BBQ Masters is out of Atlanta, GA. You want to see some SERIOUS BBQ meat? Scroll down and see for yourself. Ribs and sausage galore!!!! While I didn't get to try them, I REALLY hope they come back next year. By this time, I was just about BROKE!!!! One of the sausages below had my name written all over it!!!!!

Who said BBQ Teams don't have a sense of humor and aren't good natured people? If you think that, just look at the 3 pictures that follow. All three are from another new Naperville Ribfest team, Willingham's Wold Championship BBQ. Now if you're really nice, a nice guy like you see below might hook you up with a little sample (a small end piece of BBQ). Another solid choice. Nice crust and very well seasoned. They placed Third in the "Best Sauce" category. Not overly spicy but still a very good rib. 

Another picture of the Willingham's BBQ team. 

I was really low on battery so I wished I could have taken more pictures (much lower than I expected). My zoom on my phone isn't great either. Now that my camera situation is solved, I'll take more pictures next time around. As usual, I had a good time. I know all the odds and ends on getting around. it's nice to see some familiar faces when they come here. I hope this at least painted a small picture about this event. I always look forward to going because I always have a great time. If I go alone or meet with others, it doesn't matter. My goal was to share about some good BBQ people and suggest you try them if they come to your town. This reminds me of what I have to look forward to each July 4th holiday (another thing to enjoy; don't forget the real reason why we celebrate the 4th). I do wish I took more food pictures (specifically, what I ate) and team pictures as well. By the time I thought about taking a rib picture, my ribs were gone!!! Oh well. I can look forward to next year!!!


 So I guess I'll end on a humorous note.  So you need some Cowbell????????????? OK......... problem solved................. (courtesy of Willingham's).

The Grill as a Chafing Dish

The grill as a chafing dish? Yes!! It can be done. I did it and here how it worked.

This year on July 4th, I had a "ah-ha" moment. This isn't something "innovative" but something came over me to try. I decided to use the grills as chafing dishes. I guess part of it is that it was over 90 degrees that day and didn't want to heat the house up. So then, we can keep the food (ok, meat) warm by using the grills. As you can see in the picture above, most of the coals (in the coal boxes) are ash. They were still warm. I kept the fire going by adding a few more coals to keep between 150-175 degrees. The goal isn't so much to cook but keep warm or reheat. All the meat has been cooked already. I control the heat by opening and closing the openings on the top of the grill (just as you would when you grill but lower heat). Low & slow masters can do this in their sleep. 

 

If you use a kettle grill, I would have you try the following. First, use a pan like the one above. Second, keep the meat covered (I did the same with the dual-zone grill). How do you control the heat? In the kettle grill, move to coal boxes directly under the pan (direct heat) early in the warming process (to reheat). The time to reheat depends on how hot your fire is, how much meat you desire to warm up, and the temperature of the meat (directly out of the fridge or being at room temperature). This warming process can take at least 15-20 minutes but could take more. Once the meat is warmed to your liking, move the coal boxes towards the edge of the grill (indirect heat). Above are chicken legs, covered with foil.

Now if you have a grill like the one above, you can easily guage the temperature. This is a two zone grill. If you look closely, you'll notice the guages are reading between 225-250 degree mark. On the left side, I had the grill temperature at 300 at its highest point as I was still cooking some food. Ideally, if I want to "chaf", the temperature should stay under 175 degrees (200 at the very most).

Now for the fun part- the meat. My uncle made some good stuff- rib tips, hot links, and chicken wings.

More links, rib tips- ribs are a given (which is why I didn't add them). One day, I put out a rib tip post should time allow.