bbq chef

I have found that ensuring there is a proper amount of moisture in the smoker is essential to getting the proper consistency. In my smoker, if to little product is loaded to be cooked, the meat gets too dry. Also if you try to load the smoker to full capacity, it tends to stay too wet and you need to adjust the temp and cook time. I'm sure that Dino knows the way there smokers work and are just fine tuning themselves in NY. Also a smoker tends to get better as it breaks in (seasons) and a certain amount of smoke and soot accumulation makes the meat taste better. At least I know that if I take my smoker back down to clean metal, it is at least 5 or 6 smoke cycles before the meat gets back to normal.

You don't smell it outside Blue Smoke either. Both places have smokers that are very well ventilated. If you catch the right breeze, you might be able to smell some Dino smoke somewhere in Fort Lee. ← You would be surprised how quickly the smell dissipates. I can stand outside the back door of my restauraunt while we are smoking and not catch a whiff of smoke. The smell seems to go straigt up and waft away. The time that you can smell it is when it is very humid out and the smoke gets sort of smothered and held down. This time of year, especially if it is clear and cold, the heat from the exhaust as well as the smell just goes straight up.

...with a Kansas City-style sauce? ← Yes. It is a slightly modified 3 time world champion sauce recipe that I "borrowed". adegiulio, I'm glad that you enjoyed it. thats some description, silky pork love

Make sure you say hello. I'm off this Wednesday and Thursday, but the restaurant will be open. Geoff

Barnstormer Barbeque has been serving up the best Q in Orange County since 1998. We serve St. Louis spare ribs, bbq chicken, pulled pork, brisket, wings, grilled chicken sandwiches and burgers. We are open 7 days a week. We are located off exit 17 of the NY State Thruway, straight to Rt. 17K, make a left, at the next light make aleft into the former Ames/future Target plaza. Thanks, hope to see a few of you guys up here!

I'll explain more later. Here is a pic from the picnic of me pulling the pork at the picnic My Webpagehttp://forums.egullet.org/index.php?act=module&module=gallery&cmd=si&img=1709&find=new

... but you guys all rave about BBQ in NYC, but yet have not come to try my store out. I know that I am shamelessly promoting myself, but ask Jason Perlow and Fink what they thought about the butt that I brought to the picnic. I honestly feel that my Q is as good if not better than what you city guys have.

I've been impressed by Wegman's brand. Especially when its 5 twelve packs for $10.

There are a few of us. My restauraunt, Barnstormer Barbeque, is in Newburgh NY. There is also A Taste of Texas in Coldenham (Orange County), Hickory Babecue Smokehouse in Kingston, Jenny's in Milan (Dutchess County) in addition to Max's.

Dunkin Donuts. Besides, DD's coffee is way better than KK's.

Espirito De Minhas is an excellent middle of the road cachaca. You really want to use the extra good stuff for sipping only. F-d up thing is that with the exchange rate, a decent bottle of the Espirito De Minhas (wich can be got in any supermarket) is only like $10 US in Sao Paulo,but that garbage Pitu is like $15 US here in NY.

One of the greatest honors of my cooking career was preparing a dinner at the James Beard House in honor of the restaurant that I was working at getting accepted into Relais & Chateaux. The most exciting news was the Julia would be there for dinner that night. After the meal, Julia stood up and gave a short speech. Then all the chefs cooking that night got to meet with her personally for a few minutes and have our pictures taken with her. I had my picture of me with her made into a plaque that hangs over my desk at my resauraunt. Bon Appetite, Julia.

Forget the Cuisinart. Get a KithchenAid and avoid that nasty feed tube design. I just got one on sale from Kohl's after "throwing the Cuisinart in the yard". I have always wanted the hose down design in the kitchen and the bathrooms as well. Forget both of them and get a RobotCoupe!

Mispronouncing espresso as "expresso"

Got to add a big thumbs up on Atarctica Guarana from Brazil. I was drinking it like water when I was in Sao Paulo last year.

185 plus or minus 5. The oldest is "The Cookbook by "Oscar" of the Waldorf". Writen by Oscar Tschirky, Maitre d'Hotel, the Waldorf. The Copywright is 1896

Wear it proudly. I have one on me left forearm that is still visible from 14 months ago and just got one last week on my right arm from a hot hotel pan I was taking out of the oven.

Barnstormer Barbeque 50 Rt. 17K (Ames Plaza) Newburgh NY. 845 568 5700

I think that there are a lot of people that can appreciate BBQ here in New York. I have been serving it at my restauraunt for more than 5 years and have quite an amazing following. Many of my customers come in and tell me after coming back from vacations down South that my BBQ is just as good if not better than just about any places that they tried.

I can't stand a few things already listed such as canned tuna, mayo on a sandwich, especially a hot sandwich or a burger, olives/tapenade. But there is one glaring omission from all of your lists. It is farm raised salmon. Blech! No redeeming grace from this garbage fish. Something fishy (pun intended) about a fish that the producers can buy colored food to achieve a certain hue to the flesh.

I do it for the love of making people happy first. Secomd of all it pays my bills. I've never had a job my entire working career which is now pushing 15 years that hasn't involved food in some way. I don't think that I would be compatible in a real work environment. Besides, after running my own restaurant for almost the last 6 years, I don't think that I could handle working for someone else.

Gary, nice to see that you frequent here. I still prefer my cocktail to taste like alcohol so I tend to drink Bourbon on the rocks 90% of the time. If it is real good stuff, I will drink it straight. I'm not one for mixers.