Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Time to let the pig out of the bag...

Luckylies

By Luckylies
in Food Media & Arts

 Share

Recommended Posts

Luckylies

Luckylies

Posted
Posted

As you all know I'm a New York City BBQ queen :biggrin: I've been picked to go on an Outdoor Living Network show called "All star Barbeque Showdown" I've been slated as a wildcard to beat some of the finest most profesional chefs on the circuit and win $75,000!

I'll need all of your help compiling an important list of things I may need- or need to know. God knows this is where I learned to 'cue...

I'll be cooking on my WSM for most of the competition, then the'll start throwing funny smokers at me... The competition is in Reno at the end of August. I need a team, and a team name.... ooh I have work to do...

So? what shall we call the team?

does this come in pork?

My name's Emma Feigenbaum.

Link to comment
Share on other sites
KatieLoeb

KatieLoeb

Posted
Posted

Emma - this is incredibly cool! Good for you! We're all so proud of you!

Who's on your team?? That might help narrow down a team name (like for instance if you were all women or whatever) somewhat. Do you all come from a certain place? Give us some facts to work with and we can be more helpful.

One thing I found very helpful when I used to compete in chili cookoffs, was to have some sorbet handy for the judges to cleanse their palates before tasting my entry. It always made a good impression, and especially at a chili cookoff, was crucial for them to be able to taste anything after just a few spicy entries.

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Link to comment
Share on other sites
Luckylies

Luckylies

Posted
  • Topic Starter
Posted (edited)

Well, I found out today so... I don't know who's on my team yet...All of my cook friends will be working and my non cook friends well...they don't cook :rolleyes:

I'm thinking of a name that's a bit New York centric like "New York Pork"...but more badass and evil...

I'd love to hear from some people who've competed before (I'm a have not) and what to look out for...

Or if anybody knows any great NYC bbq chefs who might let me nose around their rigs in the next month- uh, that would be cool?

we should talk wood, rub, sauce, cut and presentation 'cause if anybody has any good ideas...I'll use 'em, and compete to win for the glory of- THE EGULLET COMMUNITY!

Katie, the sorbet idea is genius!

Edited by Luckylies (log)

does this come in pork?

My name's Emma Feigenbaum.

Link to comment
Share on other sites
Daddy-A

Daddy-A

Posted
Posted

Damn that's cool!

I'm just trying to figure out how to ditch my family during our annual vacation, make it to Reno to help, and then return without anyone noticing.

PM BBQ Brian ... he's a local competitor who's competing at the Canadian Championships this weekend.

Good luck!

A.

Link to comment
Share on other sites
rooftop1000

rooftop1000

Posted
Posted

....Central Pork

Broadway BBQ

the Wall Street Bull

Hudson Hogs

and if you want to be tortured by a generic offset smoker in NJ just give a yell

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Link to comment
Share on other sites
Kim Shook

Kim Shook

Posted
Posted

This is fantastic. You know my fellow egulleteers are an accomplished bunch. I go to a lot of different food boards, but when I refer someone that I know is serious about food or when I have an important question, egullet is my destination.

Let us know what you decide and keep us up to date on developments!

Kim

Kim's Cookbook

What Fresh Hell is This?

Link to comment
Share on other sites
alanamoana

alanamoana

Posted
Posted (edited)

hey emma, i'm still not working...i could drive to reno!

edited to add: CONGRATU-EFFIN'-LATIONS!

it sounds like it could be fun. you should ask m.c. what he'd do...but he never shares info, dammit!

Edited by alanamoana (log)
Link to comment
Share on other sites
slkinsey

slkinsey

Posted
Posted
I'm thinking of a name that's a bit New York centric like "New York Pork"...but more badass and evil...

How about: "I got yer pork RIGHT HERE!"

Badass, evil and New York-centric all in one.

--

Link to comment
Share on other sites
FoodMuse

FoodMuse

Posted
Posted (edited)

Congrats on the show. Can't wait to read your stories and learn more about smoking. I've never done it, mostly because I only have a baby Weber on my small NY terrace.

As for a team name, it doesn't reference NY specifically, but I do think sinning could be considered a NY state of mind.

SINNERS WHO SMOKE

You could have a cool logo of devils hovering over a pit.

-Grace

edited for atrocious grammar.

Edited by FoodMuse (log)

Grace Piper, host of Fearless Cooking

www.fearlesscooking.tv

My eGullet Blog: What I ate for one week Nov. 2010

Subscribe to my 5 minute video podcast through iTunes, just search for Fearless Cooking

Link to comment
Share on other sites
Jaymes

Jaymes

Posted
Posted (edited)

"Poke-N-A-Pig"?

"Hot Butts"?

Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Link to comment
Share on other sites
Luckylies

Luckylies

Posted
  • Topic Starter
Posted
hey emma, i'm still not working...i could drive to reno!

edited to add: CONGRATU-EFFIN'-LATIONS!

it sounds like it could be fun.  you should ask m.c. what he'd do...but he never shares info, dammit!

Dude, you want to be on my team?

does this come in pork?

My name's Emma Feigenbaum.

Link to comment
Share on other sites
brooklyncook

brooklyncook

Posted
Posted

I don't know what help I can offer; I ended up Deputy Commissioner of Tailgating through Coca-Cola and the NFL (and the illustrious Joe Cahn) back in 2004.

Should you be looking for a team member, drop a line. I'm based in Brooklyn and have a pretty good amount of grill/bbq experience.

Link to comment
Share on other sites
Luckylies

Luckylies

Posted
  • Topic Starter
Posted
I don't know what help I can offer; I ended up Deputy Commissioner of Tailgating through Coca-Cola and the NFL (and the illustrious Joe Cahn) back in 2004. 

Should you be looking for a team member, drop a line.  I'm based in Brooklyn and have a pretty good amount of grill/bbq experience.

I do need some team...perhaps I'll organize a cookout/ social in my backyard- get aquainted with some prospective teammates. I'm great with brisket and shoulder but I could use some experiance with ribs... and grilling. I'm just so used to doing things myself I really don't know what to do with two other people.

Make them light bricks?

Carry heavy stuff?

Wipe my brow?

I know I'll need help (especially as the days go on) but the rules suggest I'm the only one allowed to do the cooking.

I guess they can man the flames while I sleep. I wonder if this contest is going to awake my latent control freak tendencies... might. :unsure:

does this come in pork?

My name's Emma Feigenbaum.

Link to comment
Share on other sites
Bobby 2 Shakes

Bobby 2 Shakes

Posted
Posted

Need help?

Try these websites

BBQ Forum

Kansas City BBQ Society

Jerry & Linda from Pig Daddy's teach classes in judging BBQ contests.

I believe their email is pigdaddy@pigdaddysbarbecue.com

They are as gregarious & generous as anyone you'll ever meet and as far as helping you with a NY bad ass name, anybody who has a menu item called "Mother Trucker" would probably have no trouble helping you with that.

If you're willing to NY Times register, they were written up here.

Link to comment
Share on other sites
Daniel

Daniel

Posted
Posted (edited)

Wow.. Awesome Emma.. We will be rooting for you.. What exactly are you cooking.. Shoulder or ribs, or what? I want to hear more about this, do you have all the details.. Team names.. "Bright Lights Pig City" Do something playing on the Big Apple.. "Pig Apple Players".. New York City or New Pork City or New Pork Piggy, I dont know.. I find the name of the teams so funny.. I think people pick team names the way they name porn movies.. They take movies and add pig names instead of sex.. Like the Hogfather, or Porkanators, or Hog Wars.

Edited by Daniel (log)
Link to comment
Share on other sites
nypork

nypork

Posted
Posted

Sounds cool-I worked for a certain BBQ joint in NYC and I'm a professional cook, if you are looking for a teammate or someone to lug heavy stuff around, drop me a line. And of course as you see in my handle, I'm down with the swine

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...