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with McDonald’s Chicken McNuggets. When we saw the commercial with the nugget cake, we had to make one. Here is our attempt. We made this on New Year’s Day and have also posted some of the pics from a get together at our house. Why not party on the first day of the year - kick it off right. Ted really showed us how to get it done. Here’s to 2009!
Happy New Year everyone!!! Brendan and I have a tradition of cooking a lobster dinner for New Year’s Eve so that’s what we had last night - delicious! Priscilla was very intrigued and wanted one for herself…Have a great 2009! -jb
We are having a few people over on January 1st. Sort of a hangover lunch with some of our friends… here’s the menu.
nugget cake
french toast cupcakes
bite sized omelettes
sausage biscuits
hush puppies
breakfast potato skins w/bacon
pulled pork quesidilla
mini bagels
fruit & yogurt parfait
zeppole, long island style fried dough (for Kris)
cheesecake pops
red velvet cupcakes
mimosas
bloody marys
sorry to pauline & ziggy - no bacon muffins
My goal is to post on Tuesdays…
In a failed attempt to post more often I am going to make it a goal to post something at least every Tuesday. There may be posts more often than that, but at least there will be one a week. I get bored when other people haven’t updated their sites, but for some reason I don’t actually update mine as often… so this is my attempt to fix that.
Its been a little over a year since we lucked out, and came into possession of a Backwoods Competitor for the big price tag of $0. The cooker had had a previous working life at Rouge restaurant in the South End of Boston, then had gone to work at Tremont 647. At some point the unit had retired… and after taking it apart, I assure you it had put in its work and it deserved the rest.
Last fall, JT and I had spent some time taking it apart, and cleaning out. This wasn’t a small task, as years of use had left almost all the drains and the exhaust completely blocked. Degreaser, 4 or 5 drill bits, a pressure washer, a blow torch… we had a lot of approaches that all partly worked. We’d removed the sides, discarded the propane assist, ripped off the burned insulation, unhooked the doors, pulled the racks… and started planning.
Not often do people run across someone new who shares multiple overlapping hobbies and interests. JT and I have always had overlapping interests… JT’s the tool and building guy, and I’ve been the BBQ guy… but we both have significant interests in the opposite. Not always hobbies or interests of finance guys, and I my guess its a reason we became friends in the first place. Anyway…
Mike from Lakeside Smokers shares our hobbies… and while Mike uses all the gear and tools during his day job, he also applies it to his massive bbq addiction. Since the beginning, Mike has offered to help on this project… and while many people offer help, Mike was actually serious. So the cooker was moved up to his house (actually across the street to his brothers garage)… and we had the full run of things.
This is a MAN garage. If I ever build a house this garage will be the basis of the design. First… 20 foot ceilings, with roll up industrial doors. HEATING!!! right there Russ has a garage that is cooler than anyone else I know… even empty… this place is BA. (I’m also only addressing Russ’s #2 garage, garage #1 is a workshop for his work, another post… that I’m sure will never be written).
We spent a few hours sandblasting the inside, removing the rust and cleaning out some of the caked on grease that we hadn’t been able get to last fall. Mike and his brother helped cut some patches for the holes we’d created when we’d cut off some of the broken attachments. Neither JT and I had ever welded anything in our lives, but with a little coaching we did a manageable job. (pretty obvious if a Bosviert brother or the novice crew had welded each piece when we finished up).
We’ve now stripped the insulation from the doors, and will fabricate new skins for the inside of the doors.
When I started this post, we were waiting on a few parts to arrive. At this point, we have everything, valves, new custom sides (you’ll know when you see them)… and the next trip up to the garage will be the first time we’re putting things together. With the upgraded insulation we have, I’m curious as to how long this thing will run unattended.
So thanks again to Chris and Andy, and to Mike, Russ and JT… this should be a fun toy to play with in a few weeks.
(I also don’t own a camera, so I tend to end up in the photos, rather than taking them)
About twenty five seconds after getting in the car after Sayville, we decided to take some time out from BBQ. No BBQ? Well, it last been a long year, a lot of contests, a lot of traveling and we were getting burned out. So, how has this ‘break’ been going? Here’s a list.
What’s up for the weekend? Going to make some big progress on the BWS competitor project. This is a project that we started last fall, an attempt to restore the BWS that had a previous life at Rouge Restaurant. JT and I spend a couple days stripping off the old parts, the doors, the sides, the insulation, the broken electronics, and the rusted propane system that was inplace for use the restaurant. Hopefully some big steps in next few weeks… I’ll try to rememeber to get pictures.
No longer will Brendan have to spend hours in the dark and pouring rain trying to get our electrical hookup to work. We’ve got our own power - in the form on a sleek red box filled with gas - good thing gas is cheap these days.
When you start doing the math, our 2008 BBQ has been a little out of control. Here’s a few stats on our season:
# of contests Total: 20
# of KCBS Sanctioned Contests: 10
# of Grilling contests: 9
# of NEBS sanctioned Events: 15
# of racks of Ribs cooked standard BBQ format events: 55
# of racks of Ribs cooked in 2008: 175
# of Changes in Rib Recipe since Jan 1, 2008: 0
# of First place finishes in a category: 7 (8 including NEBS Rib TOTY)
# of states we cooked BBQ in: 7
# of those states in which we didn’t get a walk: 1
These are off the top of my head… so if there are any you want to know, post in the comments and I’ll add them to this post…
-B
Harpoon not only makes a great beer, they also make the community a better place. Harpoon Helps is the charitable component of the brewery, volunteering and donating for local New England causes. This past weekend, Brendan and I volunteered for the 2nd Annual Harpoon Helps Pre-Thanksgiving Beer-B-Que where a number of NEBS members prepared food for over 150 people. The cost of the meal for each attendee helped to raise money for the Greater Boston Food Bank. We prepared such items as coconut shrimp, jalapeno poppers, hushpuppies, pulled turkey, pork, stuffing and apple bread pudding just to name a few. The food was delicious and a great time was had by all. We enjoyed being part of this fantastic event and look forward to helping out again next year. -JB
Huge New England showing at the Jack last week. The 3 NEBS teams all finished in the top 20, with an outstanding showing by Lunchmeat from Rockland MA with a 5th overall. Congratulations to IQUE with their first place chefs choice entry… that makes three years in a row for a New England team with IQue in 2006, I Smell Smoke in 2007 and IQue again in 2008.
(sorry for the short posts… used up some of my typing in the Sayville post)
-B
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