2006 will be memorable on many different levels.  BBQ contests were up and down, but probably the most enjoyable year for me.  I was able to lose 165 lbs. this year and feel wonderful.  Most importantly, our soon to be adopted son Christian came to live with us.  As 2006 ends, he turns 18 months old.

I’m excited about this new year.  In another month, we’ll learn about Christian’s adoption.  I plan to continue putting this Traeger grill to good use.  It would be great if  the Pork Pullin Plowboys could finally get that KCBS Grand Champion honor this year.

Happy New Year!

Recently I joined up with a group of New York City area BBQ enthusiasts at one of the local Manhattan BBQ joints. Located on 23rd street between 7th and 8th ave, R.U.B. has a Kansas City connection. The name on the door is Righteous Urban Barbeque (R.U.B.) but the face on the wall is Kansas City’s Paul Kirk, the Baron of BBQ.

Andrew, R.U.B. owner & manager, gave kitchen tours where we saw the four large, red J&R cookers. Straight wood is used to smoke the 8000 lbs. of BBQ that is served from R.U.B. each week.

Andrew provided some giant beef short ribs. A special treat not on the menu. Another tasty delight provided was birkshire fat back cubed, smoked, and fried. Wonderful!

Sugar Creek, MO - April 27-28, 2007. The forms are now available. Spots go quick at this contest. Usually as many on the waiting list as their are teams. They already have 26 teams preregistered from last year. Filled out our application and mailed yesterday.

http://www.sugar-creek.mo.us/departments/forms.asp?dept=7

I wanted to try some new commercial rubs and the Blues Hog Honey Mustard sauce on some ribs. This was my first baby back cook on the 075. Started with 2 hours 100% Pecan, then to Apple, then finished with Oak. Took three whole slabs and split into six half racks.

Rack 1 - Slabs Kyle Style Rub
Rack 2 - Slabs Kyle Style Rub & BoneSmokers 13 Pepper Rub (ran through my spice grinder)
Rack 3 - Butt Rub

Racks 4, 5, & 6 were the same as 1-3 but glazed at the end with Blues Hog Honey Mustard sauce.

Straight off, these were the worst baby backs I’ve ever cooked in my life. It was the cook and not the products. I smoked at about 225-250 for 5 1/2 hours. Normally, our ribs on the big cookers go about 6 hours. These were so dry and overcooked I couldn’t believe it. I wrapped at 4 hours, too. The 075 seems to have shorter cook times than I’m used to. Still figuring out this cooker. I can’t mess up poultry on it. Dunno.

Wife and I both liked the Kyle Style. For commercial rubs, I still like Blues Hog and Smoking Guns Hot on my ribs. The Slabs Kyle Style is great on chicken.

I was conservative with the BoneSmokers and it was still pretty hot. Would be great with some beers. Wife doesn’t do hot, so it wasn’t her favorite. I can see where it would be great on wings like Dr BBQ has said.

Neither of us liked Butt Rub. It didn’t taste like anything, and I’m liberal with my rub if I know it isn’t a hot rub. Wife called it bland. I would have to agree.

The Blues Hog Honey Mustard sauce would good. I wouldn’t use it for comp and still prefer the original BH. However, I like mustard sauces and find this one unique. For ribs, I can see using it for a variety platter of different ribs: dry, sweet sauced, mustard sauced, etc. I’ve been using it on my leftover Thanksgiving fatties. Really like it on sausage.

So, nothing changed our lives. The only thing we didn’t like was the Butt Rub. BH Honey Mustard is nice for an occasional change of pace. Slabs Kyle style is preferred on chicken & turkey. (I used it on the Thanksgiving bird and it was great.) Bonesmokers 13 pepper is a great way to heat something up. That big shaker is going to last me about 5 years, I think.

I say it all the time that BBQ is America’s trendy food. You barbeque all over FoodTV and the growth of BBQ competitions across the US is growing like wildfire. BBQ has even found its way to the island of Manhattan with dozens of barbeque joints sprinkled throughout the city. With the trendy move to BBQ, fine diners may want to pair a wine with that brisket or pulled pork. Here are some recommended wine and BBQ pairings from an exept taken from an article by Robert Fernandez at WhiteTrashBBQ.com.

Starters (salads, cheeses, appetizers):

• Sparkling wine, Gerwurztraminer, Riesling, White Zinfandel, Pinot Grigio

Beef:

• Cabernet Sauvignon, Merlot, Shiraz, Zinfandel

Chicken:

• Dry Rose, Chardonnay, Sauvignon Blanc, Merlot, Shiraz, Pinot Noir

Pork:

• Dry Rose, Savignon Blanc, Merlot, Shiraz, Pinot Noir

Hamburgers:

• Dry Rose, Zinfandel, Pinot Noir, Cabernet Savignon, Shiraz

Ribs:

• Dry Rose, Shiraz, Pinot Noir, Zinfandel, Merlot

White fish or shellfish:

• Sparkling wine, Dry Riesling, Pinot Grigio, Chardonnay

Salmon:

• Dry Rose, Sparkling wine, Chardonnay, Pinot Noir

Serving Tips:

• Use the same wine in recipes that you plan on serving with the course.
• Count on “five” 5oz. servings from a 750ml bottle of wine.
• Chill sparkling, white and blush wines to 40-45 degrees F
• Serve red wines at 65-68 degrees F - that means on a hot day, don’t be afraid to keep them in a cool place!
• Keep wine bottles out of direct sunlight while storing.
• A five-ounce serving of wine (red or white) contains about 100 calories.
• Have iced-tea, lemonade and non-alcoholic frozen drinks as options for your guests.