All posts in lifestyle

Tales from Winter Coals and a Summer Throwdown.

By JR | January 8, 2010 | education, lifestyle, recipes, tips | 1 Comment

Here is a turkey recipe from a grilladelic friend,  vanilla entrepreneur. and serial griller; Mr. Brent Reame. The book he references is outstanding too.  In fact, if someone is looking to learn more about grilling, Weber has a terrific series of cookbooks.  Highly recommended. Brent and his twin brother Brandon are both avid barbecuers who apparently have not fallen to far from the tree! After posting these photos on his Facebook page I made a few comments about the benefits of winter grilling. Next thing I know his mother is challenging me to a rib cookoff in the summer!  That’s a throwdown in my book!

Anyone else want a piece of this action!

Folks…don’t let a little snow keep you from the joys of cooking over an open fire!

Thanks for sharing Brent!

Hi John,

For this I pretty much followed a recipe within Weber’s Real Grilling cookbook.

  • Set bird on kitchen counter for 4 hours before gilling to bring up to temp
  • mixed together: zest of 2 oranges, 12 cloves organic garlic (chopped finely), full handfull of homegrown dried parsley, chili powder, pepper, and 1 stick melted butter. This combination had an incredible aroma. I stuffed 2/3 of the concoction under the skin on top of the breasts. Remaining third was used around exterior of bird.
  • Stuffed bird with remaining 2 oranges (quartered)
  • Placed bird in roasting rack, breast side up, within roasting pan. Added about 4 cups chicken stock and 1/2 an onion (chopped) to bottom of the roasting pan.
  • Banked charcoal on opposite sides of grill for indirect medium heat. Placed roasting pan with turkey in center of grill. Cooked covered for 1 hour before checking. At 1 hour mark, I started more charcoal and added it at approx. 1.5 hours in. Also added 2 pieces hickory (soaked for several hours).
  • At 2 hours tented the turkey with foil to prevent breasts from becoming too brown. Checked again at 3 hours, temp was 145 in breast. Pulled turkey after 3.5 hours cook time and breast temp of 155. Foiled and allowed 20 minutes to rest.
Overall: Amazing flavor. The orange zest really came through in the breast meat. The fairly light smoke of the hickory paired very well with the orange as well. Breast meat was slightly dry, however dark meat was done to perfection. I probably could have pulled 15-20 minutes earlier.
Your right, nothing beats cooking with a Weber while it is snowing!

Posted via email from johnrumery’s in search of the secret sauce

Grand Rapids Barbecue? Fact or Fiction

By JR | January 5, 2010 | foodie, restaurant | 3 Comments

As I begin mapping out my 2010 Grilladelic Resolutions, first on the list is to review the local barbecue joints in Grand Rapids.  Even before I begin this pilgrimage, I have two impressions: 

1. These cats need some serious help with their online marketing
2. The Grand Rapids barbecue scene is wide open.

Here is how I came to those conclusions.�

In the year 2010, where is the first place someone would begin their search for “barbecue in Grand Rapids”?
Correct. Google it.  Or Bing it.  Or just search on-line.�

The attached screen shots show the online results.  Only one real local “Q” establishment (Sandmanns). Several “chains”, but PLEASE don’t insult authentic barbecue with a BW3. Please.  There was no real *funk to speak of.  In fact, I know of at least three local locations that did not make the initial search;

So where to begin.  Probably Sandmanns this week, but after that???  Any ideas?

* By the way, this is BBQ funk [youtube=http://www.youtube.com/watch?v=AEdBCoE_B2E&hl=en&fs=1]

Posted via email from johnrumery’s in search of the secret sauce

Grilladelic Greetings from the Front Lines

By JR | December 26, 2009 | education, family, friends, lifestyle, stories | No comments

Holiday tales of cooking over an open fire poured in last night!  Here is a little chatter from a few of my barbecuing and grilling friends:

From the Reame team:

Subject: Over 100 mussles
About 5 pounds of mussles (100+) in garlic, white wine, chopped tomatoes, and great company. Dinner w/ the fam. Huge pan from Hermans Boy

Thanks Brandon!  As always, pushing the envelope and setting the bar high. A beautiful picture. Speaking of the pan, Lodge (made in the USA!) cast iron skillets and Dutch ovens are a terrific compliment to any outdoor kitchen.  Paellas, cobblers, queso fundido, fajitas, are only the tip of the spear of what you can add to your repertoire with a little, well seasoned cast iron. In the west Michigan area, Hermans Boy in Rockford is a great source for these products.

On a more philosophical note, from the Richards family:

Subject: Butt
Why do they call it butt when it’s a shoulder?  Brined the pork,
Weber’s almost ready.  Got my rub on. Let’s see, smoke it for a bit,
then make chili verde or, go all the way and make it pulled pork.

Merry Christmas, friend.

That is a good question Chip. Here is what I found out:

“In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or “high on the hog,” like loin and ham) were packed into casks or barrels (also known as “butts”) for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as “Boston Butt.” This name stuck and today, “Boston Butt” is called that almost everywhere in the US,… except in Boston.

This answer comes from the experts at the National Pork Board.

George W. Royal”

Smoked “Boston Butt” expert Chef

Still plenty of time for great grilling and barbecue in 2009. Try to end this decade on a high and smoky note.  Pictures and comments are welcome.

Grilladelicly yours,

Uncle John

Posted via email from johnrumery’s in search of the secret sauce

A grilladelic family

By JR | December 13, 2009 | lifestyle | No comments

Posted via email from johnrumery’s in search of the secret sauce

Worthy of being a Centerfold. 2” thick bone-in ribeye.

By JR | November 30, 2009 | certified grilladelic, friends, lifestyle | No comments

2" thick bone-in ribeyes presented by Mr. Brent Reame.

Brent is also the founder of http://www.beanilla.com/, a great source for all your vanilla bean needs!

Posted via email from johnrumery’s in search of the secret sauce

Lamb Steaks on the Weber Kettle.

By JR | November 23, 2009 | certified grilladelic, friends, lifestyle, tips | No comments

Looking forward to web 3.0, when sight and sound will be complemented by taste and smell!   Thanks to the Reame brothers for these photos! 

Posted via email from johnrumery’s in search of the secret sauce

Fear the Kilt this Thanksgiving

By JR | November 12, 2009 | competition, tips | No comments

 

In the spirit of full disclosure, I have not shopped at Sobie Meats yet.  However I have competed against the Smokin’ Scotsmen BBQ team many times.  I do fear the kilt.

I’m making my recommendation for this store based on multiple positive comments from individuals (primarily other teams that compete on the BBQ circuit).  If you are looking a fresh turkey or homemade kielbasa for Thanksgiving, Sobie’s should be on radar screen.  3919 Remembrance Road.

Tell them Team Grilladelic sent you.

 

 

 

Posted via web from johnrumery’s in search of the secret sauce

Favorite Tee

By JR | November 12, 2009 | certified grilladelic, humor | No comments

Posted via web from johnrumery’s in search of the secret sauce

This is Grilladelic!

By JR | November 11, 2009 | certified grilladelic, family | No comments

The official rib tester

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We Are Spartans!

By JR | September 28, 2009 | competition | 1 Comment

Grilladelic finished up it’s 2009 BBQ campaign on Saturday in the heroic fields of Sparta, MI.

It was an epic battle..

Three Weber Kettles vs. an army of the midwest’s greatest barbecuers:

  • Extreme Roaster, featuring Troy, a BBQ god.
  • Smokin’ Scotsmen: Fear the Kilt!
  • Pork of the North
  • Great Lakes BBQ Feed Company
  • and many more….

After the smoke had cleared, Team Grilladelic stood alone in 7th place…separated from glory by only the fickle brisket judges!

JR

JR

JR Jr. A Barbecue Apprentice

JR Jr. A Barbecue Apprentice

6th Place Chicken. I thought it was better but doesn't everyone?

11th Place Brisket. Very costly. I thought it was top three.

11th Place Brisket. Very costly. I thought it was top three.

Third place pork! Team Grilladelic: Nora, Dad and Jack

Third place pork! Team Grilladelic: Nora, Dad and Jack

Pit boss in training. My 8 month old nephew. Like training puppies, only give them a taste at this age. Next year, he can start with dishes.

Pit boss in training. My 8 month old nephew. Like training puppies, only give them a taste at this age. Next year, he can start with dishes.

Harvest on the Ridge BBQ

Sparta, MI
09/25/2009 – 09/26/2009

Grand Champion: Extreme Roasters
Reserve Champion: Great Lakes BBQ & Feed Co

Overall:
1 Extreme Roasters
2 Great Lakes BBQ & Feed C
3 Pork of the North
4 Ole Ken-Chuckie BBQ
5 Smokin Scotsmen
6 Ancor City Smoke
7 Grilladelic
8 Just Blowin Smoke
9 Rub Me Tender
10 Donnie’s BBQ
11 Squirels 2 BBQ
12 Pigs n’ Digs BBQ Team
13 Boogie BBQ
14 Hot,Smokey and Righteous
15 Potts’ Pitt
16 Smokey Rhodes BBQ
Chicken:
1 Great Lakes BBQ & Feed C
2 Ole Ken-Chuckie BBQ
3 Just Blowin Smoke
4 Extreme Roasters
5 Smokin Scotsmen
6 Grilladelic
7 Pigs n’ Digs BBQ Team
8 Rub Me Tender
9 Boogie BBQ
10 Ancor City Smoke
11 Pork of the North
12 Donnie’s BBQ
13 Squirels 2 BBQ
14 Potts’ Pitt
15 Smokey Rhodes BBQ
16 Hot,Smokey and Righteous		 Ribs:
1 Extreme Roasters
2 Great Lakes BBQ & Feed C
3 Ancor City Smoke
4 Rub Me Tender
5 Pork of the North
6 Donnie’s BBQ
7 Grilladelic
8 Boogie BBQ
9 Smokin Scotsmen
10 Just Blowin Smoke
11 Ole Ken-Chuckie BBQ
12 Squirels 2 BBQ
13 Potts’ Pitt
14 Pigs n’ Digs BBQ Team
15 Hot,Smokey and Righteous
16 Smokey Rhodes BBQ
Pork:
1 Ole Ken-Chuckie BBQ
2 Extreme Roasters
3 Grilladelic
4 Pork of the North
5 Hot,Smokey and Righteous
6 Smokey Rhodes BBQ
7 Smokin Scotsmen
8 Squirels 2 BBQ
9 Great Lakes BBQ & Feed C
10 Ancor City Smoke
11 Donnie’s BBQ
12 Just Blowin Smoke
13 Rub Me Tender
14 Potts’ Pitt
15 Pigs n’ Digs BBQ Team
16 Boogie BBQ		 Brisket:
1 Pork of the North
2 Smokin Scotsmen
3 Just Blowin Smoke
4 Extreme Roasters
5 Ancor City Smoke
6 Pigs n’ Digs BBQ Team
7 Hot,Smokey and Righteous
8 Rub Me Tender
9 Great Lakes BBQ & Feed C
10 Ole Ken-Chuckie BBQ
11 Grilladelic
12 Squirels 2 BBQ
13 Boogie BBQ
14 Potts’ Pitt
15 Donnie’s BBQ
16 Smokey Rhodes BBQ
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