A Good Day's Work

A friend's wedding.  A beautiful day.  The 'bar-zebo" right next to my buffet line.  A very memorable time.  I had a buffet BBQ dinner for 50 people this afternoon, which went quite well (I don't care how many times folks say it, if you say you love my cooking, I'm going to be pleased).  Check out the menu:

• Chopped smoked pork
• Sliced smoked brisket
• Smoked baby back ribs
• Jamaican Jerk Smoked chicken
• Veggie medley
• Rice
• Baked Beans
• Cole Slaw
• Potato Salad
• Fruit medley
• Dill Pickles
• 3-Bean Salad

Was it good?  Well, modesty prevents me ... but I will say that I got my first tip ($20!)  from the Texas contingent of the party (and to impress a bunch of BBQ-loving Texans ain't easy, let me tell you).  Bottom line for me is whether the bride and groom enjoyed the day.  They did, so my job is done.  I can now lie down and never get up again (I'm not kidding, I hurt).

I posted yesterday one of the techniques I use to create bulk smoked product when under the gun.  I'm too tired to graft a recipe together, but let me tell you that that the basic "braise, then smoke" technique works for more than pork.  I've used it with acceptable (according to the people eating it) results on beef and chicken as well.

The key is to keep the temperature low, both when you're braising and when you smoke.  If the fire on the grill (or in the smoker) gets too high you'll dry up all the wonderful collagen you morphed into succulence during the braise. 

Watch your fire, and you will be rewarded.  If you do nothing else, do that.

'Nuff said.  I need a shot, some quality time with my MXC collection, and some sleep.

Allez Cuisine!

In preparing for the kickoff of this month's NaBloPoMo topic (food) I came across this little tidbit:  Bocuse D'Or Europe 2008 is happening today and tomorrow in Stavanger, Norway.  That's beyond cool:  At the exact same time the first ever European qualifier for the 2009 competition is being held, bloggers all over the planet are firing up their keyboards to tackle food blogging from all angles.

Coincidence?  I think not.  I like the thought that while the best chefs in Europe are showing what they've got, bloggers are doing the same.  It has a certain Zen about it, don't you think?

If you haven't watched the Food Network (and if you haven't, why are you reading this blog?), the Bocuse D'Or is the Olympics of the food world, just like what Formula One is to racing, or The Cannonball Run is to Dom DeLuise fans.  First launched in 1987 by Paul Bocuse and Albert Romain (director of the Parc des Expositions in Lyon) as the ultimate cooking challenge, it pushes top chefs from all over the world to be their absolute best.

And with that, and another obtuse Food Network reference (this time, Iron Chef), "To the kitchen!"  Let the blogging begin!

NaBloPoMo July 2008

Been trying to come up with the incentive to do this more regularly, to "get in the groove".  Sometimes, on needs some external incentive, and it looks like NaBloPoMo has come to the rescue.

We're going to attempt to write a (meaningful) post a day for the month of July as a participation in NaBloPoMo's July theme of "Food".

Time to put up or shut up.