All posts tagged barbecue

BBQ Glossary

I found this “unique” glossary of terms on the great BBQ Site: Full Custom Gospel BBQ

These terms are not used that much in Michigan, as we lean towards “grilling” when it comes to enjoying the fruits of cooking over an open fire.   But I am hoping to change things…..

Please note: Grilladelic offers it’s ‘two-cents’ in italics…

Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor. I’ve called this part of the ‘que ‘bark’ before. Delicious spicy, smoky crust.

Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.

Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It’s cheating. 110% agree.  A cardinal sin…too many MI BBQ restaurants are con artists- using this technique to sell BBQ.

Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it’s not cooked long enough, the fat remains gelatinous and unsavory. There’s no need to put well rendered fat aside.

Roast-Beefy - Brisket that hasn’t been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it’s not BBQ.

Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.

Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker. I’ve called this the smoke-ring.

Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.

If not a restaurant…

OK, Grand Rapids needs great BBQ.

If not a restaurant, what about a mobile BBQ scene?

Whoooaaa

Biggus Piggus

CO_home

My friend Paul Lee, owner of The Winchester in Grand Rapids, MI, shared a link to an article about food trucks.  Paul is getting ready to change the street-food scene in GR with his What the Truck and he knows Grilladelic is an enthusiast for this type of creativity.

Checking out the article, I could not help but notice the giant pig-truck. Can you imagine vending great BBQ out of a rig like that?

I’m hyperventilating!

The Secret Sauce?

foodporn

As I search the world over for interesting barbecue facts, stories and anecdotes, I am often amazed at what I find.  People, places and subjects where you would not necessarily think of any Grilladelic connection.  My latest discovery is the intersection of BBQ and social media/marketing.

Bloggers, strategists, and marketers are discovering the allure of the grill.

Here are a few examples of this unique alignment:

First up:

A treatise from a social media executive: His post, Food Porn, outlines his aspiration to compete on the competitive BBQ circuit.  Not a bad idea or post.  There’s a nice (albeit incomplete) recipe for a rub, and I think he knows what he is doing, although I think he sauced the ribs to early.  Just saying…  Click on the Food Porn link to read the post from Aaron Schoenberger, founder of the Brainchild Group.

Another post from Trey Pennington “marketing pro, speaker, author, dreamer”, highlights his BBQ inspiration to leverage the ultimate social food (BBQ) into a mini-discussion/seminar on social media. Why didn’t I think of that?

Here is the link to his post: http://treypennington.com/smbbq/

A third example, from Washington state, is more than an ode to traditional BBQ, it is both a mainstream promotion and big idea stuff led by a character named Bill the Butcher. Here is a little rib tip about the “Bill the Butcher philosophy”:

Bill the Butcher believes in supporting sustainable farming practices and working with local farmers and ranchers who raise beef, pork and poultry without hormones, steroids and genetically modified feed

http://woodinvillewineupdate.com/2010/06/wooden-bear-farm-bbq-and-social-media/

Do want more? A classic case study…ask not what you can do with social media, but what social media can do for you!  From Raleigh, N.C.  This type of marketing should be a no-brainer for restaurant owners.

http://www.1918.com/social-media-case-study-how-the-pit-uses-twitter-and-foursquare/

Finally, out of the great state of Texas, another social media success story

http://steverosenbaum.com/rudys-bbq-gets-it-using-social-media-to-improve-the-customer-experience

There is something about the joys of cooking over an open fire…..it’s, it’s Grilladelic!




The Human Drama of Athletic Competition

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Dateline: July 10, 2010, Lowell, MI Pauly’s Brew-B-Q

Although it wasn’t forecasted, we all saw it coming.  Dark clouds and little rain to the west of us. Nothing to be that concerned about.  As professional athletes we are well trained and highly disciplined.  But at 12:25, right when you were supposed to turn in the ribs, a freak storm hit.  High winds and heavy rain.  Instead of cooking, Jack and I were holding on for dear life!  Next to us three EZ-Ups took to the sky.  I swear I saw a few pieces of BBQ-Chicken fly past me…wings I think.  In the midst of this freak storm tough decisions still had to be made!  The ribs needed to be turned in!  I stationed Jack in the middle our canopy and had him grab the center frame, anchoring it down (I figured if it blew away, he would at least get a lesson in hang-gliding) Fortunately the ribs were almost plated and relatively safe in the back of my Tahoe, so I finished up the box, wrapped them in my apron and sprinted to the turn-in table.

The storm lasted only about 10-15 minutes but we were drenched!  We survived, as did the brisket and pork butt which were foiled and on the Weber kettle.

It was uneventful for the rest of the day…which unfortunately carried over to the award ceremony.  Uneventful.  Team Grilladelic had only one call out; 4th place for ribs.  Everything else was below the Minnie Mimosa line (well below average for non-baseball fans).  You can check this link for tournament results.  Again, not pretty for Team Grilladelic.

So there you go.  The human drama of professional barbecue.

You can view more photo’s of the event on the Grilladelic page on Facebook.

BBQ + Wine + Marketing = ?

Of course I love barbecue.

I also love marketing.

I stumbled upon this banner ad for Redwood Creek on the Kansas City Barbecue Society’s website. (KCBS) I bit, and clicked through.

Quite the site.  I found the barbecue/wine connection.  A simple “submit a recipe” contest.  Win some cash.  Win a visit to Steve Raichlen’s Barbecue University.

A little too much for my taste in website experiences and promotions however.  The site was chock full of noises, images and a wide variety of promotions.  Collect corks  Collect vintage posters. Support non-profits.  The Great Outdoors. Brand Ambassadors.

I did not learn much about wine (or BBQ) but I can tell someone spent a lot of time and money on this site.

All in all.  A bit odd.  Just my opinion.

Michigan Scores Two “Best of New BBQ Restaurants”

Surprise!

Two Michigan restaurants scored a mention in the July issue of Bon Appetit

maar_best_new_barbecue_restaurants_h

The Yardbird sandwich (pulled chicken) from Detroit’s Slow Bar BQ

From the magazine:

Zingerman’s Roadhouse
Ann Arbor, Michigan
This eclectic eatery—part of a deli and mail-order empire—is known for its regional American dishes. So it’s no surprise that their barbecue (whole hog, chicken, brisket), pit-roasted over Michigan hardwood, is well worth a road trip. 2501 Jackson Avenue; 734-663-3663

Slows Bar BQ
Detroit
At this sleek Corktown neighborhood favorite, be sure to try the Yardbird sandwich (pictured), which is piled with juicy smoked pulled chicken tossed with mushrooms and cheddar and topped with applewood bacon. Traditionalists will find comfort in an order of St. Louis-style spareribs or Texas-style beef brisket. 2138 Michigan Avenue; 313-962-9828

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I’ve always believed Michigan has a rich tradition in “Q”,  but it certainly is never mentioned among the usual “best of” suspects: Texas, the Carolina’s, Tennessee…

Speaking of which, I haven’t tried the fare yet, but Sandmann’s and Crudups are a couple of good looking BBQ joints on Wealthy St.   Local smoke.

Soon:  Grand Rapids: home of the arts, white water rafting, minor league sports mecca, and world class BBQ!

Dreaming of Better Things- Part II

Grillers are also omnivores. It's a sensitive subject though

Grillers are also omnivores. It's a sensitive subject though

Camp oven full of beans.  Please, no Blazing Saddle jokes.

Camp oven full of beans. Please, no Blazing Saddle jokes.

Giving orders on her Barbie phone.  One of my BBQ muses.

Giving orders on her Barbie phone. One of my BBQ muses.

The whole famn damily

The whole famn damily

Dreaming of Better Things…Part I

Racks of baby back ribs with a brown sugar finish

Racks of baby back ribs with a brown sugar finish

Cabrito (baby goat) on a pit

Cabrito (baby goat) on a pit

Award winning BBQ chicken

Award winning BBQ chicken

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