=Mark

tommy, I think you are taking the NYC board into this picture. The NJ folks have been known to whip up an event in under a few weeks...

Start a thread? Hell, lets schedule another eGullet China 46 event!

pastramionrye, that seems a little excessive. i'm probably doing 200 or for 4 hours. any thoughts on this folks? marlene, thanks for grabbing those recipes. for the past year, i've had to search on this thread every time i want to make ribs. Spare ribs I might do for 5 or 6 hours at 225, babybacks might go for 4 or so. Any longer than that you risk either falling off the bone meat (i.e. overdone) or worse, dried out.

My brother and I had a nice conversation with Andre Soltner when he was still chef at Lutece one slow weekday afternoon, Likewise Lydia Bastianich on New Years eve 1999/2000. Got a couple free courses from the kitchen at Bouley after ordering his favorite wine. Have had the company of David Burke at a couple different meals. Had Dennis Foy arrange a personalized tasting menu for a meal a while back at his place in Chatham. We have also gotten kitchen and wine cellar tours from many other chefs/owners/managers after showing a genuine interest in the food and cooking. We have found that the best time to enjoy many of the top shelf places is at a late weekday lunch. There is less pressure to turn the table, people are more relaxed on both the front and back of the house, and the kitchen seems more apt to experiment with new ideas for dishes. Restaurant staff often seem to want to have as enjoyable time as the patrons when given a chance, Some folks cop an attitude when they expect to drop big $$$ and it often gets reflected back on them. Most proffesional servers will not let this affect them.

Yep!

Grilled hamburgers with fried onions from the snack bar at the 4th avenue beach in Bradley Beach.

South Carolina Mustard Barbecue Sauce 2/3 c yellow prepared mustard 1/2 c white sugar 1/4 c light brown sugar 1 c cider vinegar 2 T chili powder (I use guajullo molido and ancho instead) 1 tsp black pepper 1 tsp white pepper 1/2 tsp cayenne pepper (I add crushed red pepper and if I want it even hotter I use fresh ground pequins) 4 drops Tabasco (I use Louisiana style hot sauce and lots of it instead) 1/2 tsp soy sauce 2 T butter Combine all ingredients except the soy sauce and butter in a saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used as a basting sauce for barbecue meat or as a condiment. I also added the juice of 1 lime and spiced it up quite a bit. Experiment and enjoy! Keywords: Sauce, Barbeque ( RG509 )

I'd be tempted, the guy down in the tidewater of Va that used to throw the annual Oinksterfest we attended no longer does so. Here's a pic of Dan Gill about to flip "Rufus."

A local Jamaican place does a great curried goat...

A spatula.

It's now cloudy down at Exit109, it sprinkled a bit at lunch.

I'd have considered it but it's a bit of a cruise on a "school night." I am attending an event more local to me that is supporting the Monmouth County Foodbank.

It's not on the boardwalk per se, but there is a lady named Ms. Rooney who runs a Sabrett stand in Sea Bright on Ocean Ave. She's been there well over 30 years, I remember getting DWDs from her when I was a kid. I still frequent her stand every couple of weeks (She's there year round except for a few weeks in Jan/Feb).

Huge slices of pizza at the Sawmill in Seaside. The place used to be ideal for drinking cheap beer and people watching of some of the ugliest people this side of Keansburg... Last time we were there the appeared to be in the middle of some sort of renovation. Am really worried that they are removing the comfortable neighborhood seediness factor.

I like a slice of raw onion on mine...

It be a jersey thang... Can't think of any subs.

"Falling off the bone tender" = Overcooked. It should put up at least a cursory fight... As far as parboiling ribs, I used to comment: "Boiling ribs will ensure that the flavor of the barbecue sauce is not overwhelmed by the flavor of pork."

Went to one in San Antonio. Again, mediocre food.

European smart card technology has been way ahead of the US for over a decade. The US banking industry has been fighting against this technology for years. Why? Because a debit transaction can be less than one 10th the cost of a credit transaction. There's big $$$ in requiring the plastic toting public to sign those reciepts instead of punching in a PIN. The big banking companies recently lost a huge class action suit in the US because those companies had adopted policies that prevented retail businesses from honoring debit transactions from other companies. This required them to process the transaction as a credit card, with the cardholders signature, which costs the retailer up to $1.50. In contrast if they could process it as a debit, requiring the customer to provide a PIN, the same transaction costs the retailer only about 15 cents. Now that the banking industry has been ruled against, you may see US automated retail transaction processeing being dragged kicking and screaming into the 21st century.

But only AB calls himself that. Anthony Bourdain?

Whatever you do avoid Awful Arthers, a real case of Truth in Advertizing...

I like al fresco. Had our first outdoor meal last weekend at a luncheonette in Long Branch. Got to enjoy the entertainment of folks coming and going from Jim's Bait & Tackle across the street. I know this isn't the city, my last outdoor meal there was at Cafe Sorrento on Mulberry last October.

Best BBQ? Easy, my back yard... Being a subscriber to several BBQ mailing lists and forums over the years, this argument surpasses the "What constitutes true Chili" wars in Texas. There are so many regional speciaties that the question itself is almost meaningless. Beef? Chicken? Goat? Sausage? Pulled Pork? Ribs? Dry rubbed? Wet Mopped? Nekkid? North Carolina? Georgia? Kansas City? Texas? Everywhere in between? There is also concern that the taking up of BBQ by the masses involved in the competition BBQ circuit threatens to homogenize the product across the country and erase regional specialties much the same what the national television networks have erased southern accents from the local news broadcasts. If it doesn't place at Memphis in May is it really BBQ? Many traditionalists would consider the log burning mobile pits an abberation and the water smokers to be an abomination, the only true Q is done in open pits directly over hardwood burnt down to coals. Nobody's toting those cinder block behemoths to BBQ contests, so what is it that is being judged as "true" BBQ? Is the public who attends these events, who thought doggies and burgers on the Charmglow was a BBQ, coming away with a mistaken idea of what BBQ is?

Did they at least make your pee smell funny?

Sautee them gently in butter and olive oil and shallots, sprinkle with a little cracked black pepper and slide them into the trash bin...