=Mark

I use boneless ribeye sliced like a quarter to a third of an inch thick.

I stopped going to these events unless I knew some of the competitors due to what you described here. Due to health regulations people cooking for the event are not allowed to give or sell food to the public. I'm on several BBQ lists so am familiar with many of the teams. In this way you can pry your way into the real goods and not have to deal with the crappy vendors. Here's a pic of my infiltration of the Liberty BBQ in Philly last year:

I'm assuming this is a BYO place?

I'm game and will be there at 7pm...

I was there early last fall. The food, service and atmosphere are top notch. A bit priceey but you get what you pay for. If the weather cooperates get an outside table overlooking the lake.

You know I was kidding about having these posted before I got home, right?

The "Salt" scene from the first episode of the BBC show "Chef!" ========================= Customer: "Excuse me, could I have some salt please?" Chef: "Nothing else you wanted, was there?" customer: "What?" Chef: "A splash of Lee & Perrines? A dollop of Daddies to stir into the artichoke and hollandise coulis?" customer: "Look, all I wanted..." Chef: "It's really no trouble, we could send someone into town. I could get you anything you'd like to enhance the flavor of your food... salad cream, Newmans own, Branston pickle, a little tabasco perhaps, barbecue sauce, a spoonful of sandwich spread maybe. A nice packet of cheese and onion flavor crisps you could sprinkle over your food! We could always get you a prawn vindaloo, or a bucket of chicken drumsticks, or menu beef for two persons with a side of special fried rice and extra sweet and sour pork balls if you like! I mean we don't mind going through a bit of extra trouble to satisfy our customers! (Chef gets seriously in customer's face) REALLY!! SALT!!! I'm going back to my kitchen now, ALTHOUGH GOD KNOWS WHY!! I MEAN DO YOU KNOW HOW MANY HIGHLY SKILLED MAN HOURS OVER A THREE DAY PERIOD WERE SPENT PRODUCING THIS DISH, Which is brought to your table at the ZENITH OF IT'S POWERS!? It's taste, texture, flavor, temparature at the PEAK of perfection, and without tasting it YOU CALL FOR SALT!!! I hate you with a passion of which you can only dream..." Hostess: "Your salt sir..." Chef: "Bon Appetit." (Chef stalks off...) Hostess: "I do apologise for Chef's behavior, you must try to look upon him as an artist, not as a rude, arrogant, insufferable, overbearing, megalomaniac." customer: "I only asked for salt..." =========================

Yeah, and he even recognized my Varmint's Pig Pickin' tee shirt while I was on line...

Waters Edge and 410 Bank Street.

I might be game...

Try Guadalupe Cafe. Excellent enchiladas with red and green sauces...

Looked over the latest installment of the NJ Zagat. Andrea Clurfield, food writer for the Asbury Park Press is still editor. She has had a long standing not very secret feud with Casa Comida (Monmouth County's oldest, largest TexMex restaurant) for years. Ever since Clurfield took over as editor of the guide the listing for Casa Comida has totally dissapeared. It's still missing in this issue. Coincidence? More surprising is the absence of Buona Sera, one of the hottest upscale Italian eateries in the Red Bank area.

I'll be there Sunday in my Varmint's Pig Pickin' tee shirt!

I've heard them described as earthy, woody and grassy. There is a combined element of truth here. To me they taste like dirt.

Is it just me or is the texture of every type of meat & seafood (with the exception of shrimp) at Asian restaurants different than anywhere else?

I would recommend skipping the initial dunk in boiling water. Meat in a smoker will only take on smoke until it begins to cook. In other words, smoke wil only be absorbed into the meat for the first hour or so of smoking, after this it will only accumulate on the surface. By placing in boiling watter you are seeentially pre cooking the meat and sealing it from taking on smoke. The concept that the boiling process "Opens Pores" is as flawed as the idea that searing meat "seals in" juices... Be that as it may, you can still be assured that the product you make at home is guaranteed to be better than 99% of commercial product, and that it can only improve!

There's a place in West Long Branch in the plaza off Rt 36 that houses the Home Depot called Branding Iron BBQ. Although the place is a franchise I talked to the owner and checked out the kitchen and he is smoking with real hickory. They have a large seating area and also do take-out. Brisket, Ribs, Chicken, pulled pork and country sausage with a large choice of salads and side orders. Orders can be purchased with Mild or Spicy sauce or with no sauce at all (The true sign of good BBQ). 310 Route 36 East W. Long Branch, NJ 07764 732-544-0555

I've been waiting at least 15 years for the demise of undercooked veggies as a side. I can deal with crunchy vegetables in my salad, but if it's going to be plated with my entree please see to it that they are cooked. Edited for spilling

At the China 46 dinner on Chinese New Year in NJ a couple months ago Jason Perlow had an interesting type setup. It was an SLR type digital camera, and he had a fitting that had a flourescent bulb that wrapped all the way around the lens. Eliminated a lot of the problems with shadows, and was not so bright as to cause disruption in a dark dining room. Pictures can be seen here (scroll about halfway down).

This will fix it all..

Getting back to the spicy chips, check out Blairs Death Rain Habanero Chips

75 South in Freehold is excellent with seafood and other items. They especially excel with their soups and sauces.

Blue Marlin in Bradley Beach has closed.

Ah, another Exit 109er...

Solid chocolate bunny heads.