Wednesday, May 25, 2011

Professional Chef For Hire

Professional Chef - Competitive BBQ Pitmaster - BBQ Grillmaster For Hire!

Have you ever hosted a party where you had to do all of the cooking and didn't get to enjoy your own event? Well, now you can be a guest at your party.
Hi, my name is James and I am a professional chef, competitive bbq pitmaster and backyard bbq grillmaster and I would like to cook for you at your next event.
I specialize in the art of traditional low and slow barbecue; cooking foods such as ribs, pulled pork and beef brisket as well as conventional hot and fast grilling; cooking foods such as hamburgers and hot dogs, steak and chicken, sausage and kebobs.
If you have a grill, whether it be charcoal or propane, I can cook on it.
We can work in advance on creating a detailed menu and timeline for your event so that on the day of the party, all goes smoothly.
I can also provide a waitress if additional assistance is needed for your event.
So, if you are looking for a professional, reliable and hard-working chef to cook at your next event, please give me a call to discuss this in further detail.

James
516-308-2657

Tuesday, April 5, 2011

The Big Apple BBQ Block Party



KCBS and The Great American BBQ Tour are stopping at The Big Apple BBQ Block Party this year and they are teaming up with The Smoke 'N Barrel Competition BBQ Team to cook up some of the best bbq in NYC.
The Big Apple BBQ is Saturday, June 11th & Sunday, June 12th, from 11:00AM to 6:00PM at Madison Square Park in NYC.
We are looking for 5 volunteers to help assist the team at the event.
If you would like to volunteer, please reply with a comment or email me at thesmokenbarrel@gmail.com.

Wednesday, March 30, 2011

Official Results from Grillin On The Bay 2011


And here are the final rankings for Grillin’ On The Bay 2011:

Overall
1. Ribs Within ————————— 652.5714
2. RxCellent Q ————————— 645.1429
3. Burnt Side Down ——————— 625.1429
4. Three Men and a Baby Back —- 622.8571
5. Smokehouse Rules —————– 622.8571 – A tie!
6. Ma’s Que Crew ———————– 600.0000
7. Purple Turtle Catering ————– 599.4286
8. Carmel Street Pit Crew ———— 593.7143
9. TnT Dynamite BBQ —————– 585.1429
10. Damn Yankees ——————— 580.5714
11. Country Que ————————- 575.4286
12. The Smoke 'N Barrel ————— 568.5714
13. BBQ Billy’s ————————— 567.4286
14. Beer Belly Porkers —————- 564.0000
15. Garden State Porkway ———– 552.5714
16. Brother Mark’s BBQ ————— 538.2857
17. Smoke in Da Bob’s Eye ———- 499.4286
18. Swamp Pit —————————- 489.7143
19. Uncle Jed’s BBQ ——————– 486.8571

Beef
1. Smoke House Rules —————– 172.5714
2. Ribs Within ————————— 169.7143
3. Burnt Side Down ——————— 160.000
4, Carmel Street Pit Crew ————– 160.000
5. Uncle Jed’s BBQ ———————- 158.2857
6. Smoke in Da Bobo’s Eye ————- 157.7143
7. RxCellent Q ————————— 156.5814
8. Swamp Pit ——————————152.5714
9. Brother Mark’s BBQ —————— 152.0000
10. Damn Yankees ———————- 151.4286
11. Country Que ————————- 150.2857
12. Ma’s Que Crew ———————- 149.1429
13. Three Men and A Baby Back —— 146.2857
14. Purple Turtle Catering ———— 144.0000
15. Garden State Porkway ————– 141.7143
16. Beer Belly Porkers —————— 140.5714
17. TnT Dynamite BBQ —————– 128.5714
18. BBQ Billy’s ————————- 127.4286
19. The Smoke 'N Barrel —————- 126.2857

Chicken
1. Burnt Side Down ———————————— 172.0000
2. Swamp Pit ——————————————— 170.2857
3. RxCellent Q ——————————————- 169.7143
4. Ma’s Que Crew ————————————— 162.2857
5. SmokeHouse Rules ——————————– 161.1429
6. Ribs Within ——————————————– 160.5714
7. Three Men and A Baby Back ——————- 160.0000
8. Damn Yankees ————————————— 158.8571
9. Garden State Porkway —————————– 157.7143
10. Smoke in Da Bobo’s Eye ————————- 156.5714
11. BBQ Billy’s ——————————————— 154.2857
12. Country Que ——————————————- 153.7143
13. Purple Turtle Catering —————————— 153.1429
14. TnT Dynamite BBQ ——————————— 148.5714
15. Beer Belly Porkers ———————————- 146.8571
16. The Smoke 'N Barrel ——————————— 145.7143
17. Carmel Street Pit Crew —————————- 137.7143
18. Brother Mark’s BBQ ——————————– 121.7143
19. Uncle Jed’s BBQ ————————————- 20.0000

Pork Ribs
1. Ribs WIthin ——————————————- 168.0000
2. Smoke in Da Bobo’s Eye ———————— 165.1429
3. Purple Turtle Catering —————————– 158.8571
4. RxCellent Q ——————————————- 156.5714
5. TnT Dynamite BBQ ——————————— 156.5714
6. Uncle Jed’s BBQ ———————————— 156.0000
7. Smokehouse Rules ——————————— 154.8571
8. Ma’s Que Crew ————————————— 153.1429
9. Three Men and A Baby Back ——————– 152.5714
10. Burnt Side Down ————————————- 151.4286
11. Country Que ——————————————- 150.8571
12. Swamp Pit ——————————————— 146.8571
13. Beer Belly Porkers ———————————- 145.1429
14. The Smoke 'N Barrel ——————————— 144.5714
15. Carmel Street Pit Crew —————————- 140.5714
16. BBQ Billy’s ——————————————— 136.0000
17. Damn Yankees ————————————— 136.0000
18. Brother Mark’s BBQ ——————————— 124.5714
19. Garden State Porkway —————————– 117.7143

Chef’s Choice Results
1. Three Men and A Baby Back ——————- 164.0000
2. RxCellent Q ——————————————– 162.2857
3. Carmel Street Pit Crew —————————- 155.4286
4. Ribs Within ——————————————— 154.2857
5. Uncle Jed’s BBQ ————————————- 152.5714
6. The Smoke 'N Barrel ——————————– 152.0000
7. TnT Dynamite BBQ ———————————- 151.4286
8. BBQ Billy’s ——————————————— 149.7143
9. Purple Turtle Catering ——————————- 143.4286
10. Burnt Side Down ————————————- 141.7143
11. Brother Mark’s BBQ ——————————— 140.0000
12. Garden State Porkway —————————– 135.4286
13. Ma’s Que Crew —————————————- 135.4286
14. Damn Yankees —————————————- 134.2857
15. Smokehouse Rules ———————————- 134.2857
16. Beer Belly Porkers ———————————– 131.4286
17. Country Que ——————————————– 120.5714
18. Swamp Pit ———————————————– 20.0000
19. Smoke in Da Bob’s Eye —————————- 20.000

The Brooklyn Chili Smackdown – Results – 2011
1. TnT Dynamite
2. Big Daddy Caddy
3. Swamp Pit BBQ
4. Brother Mark’s BBQ
5. Ribs Within.

So, what did we learn from this event?
1. Rosemary is not a legal garnish
2. Make more than 1 gallon of chili
3. When competing in March, dress warm!

Beef Tenderloin at Grillin On The Bay

Photos & Video: Grillin’ On The Bay Wrap Up

Check out this article from Sheepshead Bites. They were on the scene at this year's Grillin On The Bay BBQ Competition getting coverage of the entire event.
In the article you will find some great pictures of The Smoke 'N Barrel in action, along with a nice video of my slicing my beef tenderloin. The overall scores of the competition are also listed.
Photos & Video: Grillin’ On The Bay Wrap Up

Tuesday, March 29, 2011

News article about The Smoke 'N Barrel

Check out the article about The Smoke 'N Barrel Competition BBQ Team that was published in the Wantagh-Seaford Patch.

Sunday, March 13, 2011

Competition Chicken

With the extra hour of daylight thanks to daylight savings, I decided to do a little practice on competition chicken. I followed the steps in Mister Bob's The Hog Blog for his Competition Style Chicken Thighs and in the process decided to try out four different rubs that I received from some new friends in the barbeque community.

The four rubs that I tried are as follows:

1. Gary's Seasoning - Gary's Original Blend

2. Smokin Rub - Wizzy's Smokin BBQ Rub

3. Big Ron's Rub - Just Rub It On

4. Cimarron Doc's - Rib Rub & Bar-B-Q Seasoning

Based on the overall results of the chicken, I feel that I still need some practice and I have to tweek a couple of the steps in the process, but I was fairly happy with the results.

As far as which rub I liked the best, I will start by saying that I enjoyed all of the rubs and I would be willing to use any one of them in a barbeque competition. My decision is based strictly on my personal preference. I don't want to insult anyone and I appreciate the fact that each one of these products was sent to me complimentary. To ensure that I was making a fair decision, I ate some rice and drank some beer after tasting each piece of chicken.

So, here goes:

4th. Gary's Seasoning Rub. I don't know why, but I barely tasted any rub on this piece of chicken. I will try this rub again and the next time I will apply it a little more heavily.

3rd. Big Ron's Rub. It seemed like there was a lot of black pepper in this rub. Although I liked this rub, I prefer a rub with a little less pepper. I think this rub would work better on beef.

2nd. Smokin Rub. I really liked this rub a lot. It was sweet with a little bit of heat and really good. I definitely plan on using this rub again and think it would be excellent on ribs and pork.

1st. Cimarron Doc's Rub. I don't know what it is about this rub, but it is amazing. I think the fact that it has a high sugar content makes it my personal favorite. The sugar carmelizes on the chicken and forms a nice crust with a kick. This is my rub of choice for chicken!

Below are some pictures of the cooking process.