Monthly Archives: March 2010

Better Than a Cuban Cigar?

La Caja China is fascinating.  The price point is very attractive.  Typically you are looking at $500 plus for any quality large roasters or smokers. The story is kind of cool too. 

My only concern is that it looks a bit flimsy.  Anyone with experience with these units?

Posted via email from johnrumery’s in search of the secret sauce

Advertisements

Leave a comment

Filed under Uncategorized

The Song of the Sirens

"In the Odyssey, the Sirens sing a song so irresistible that none can hear it and escape. Circe warns Odysseus of the danger and tells him how to avoid it. He must plug up his mens' ears with beeswax, and have himself tied to the mast, if he wishes to hear it"

It happens every spring

The irresistible urge to buy a newer, bigger grill.

How great would it be to have a 26" Weber kettle!  It's just a little over $300.  I could grill more, barbecue more and…it looks really cool!

-or-

You don't need another grill.  You have three Weber kettles all ready.  You need the 22" Smoky Mountain Smoker.  Use the kettles to grill.  Use the smoker for ribs, butts and briskets.  This beauty could handle all three at once!.  It is styling too!  Can you imagine having this in your arsenal!

-or-

Think big.  It was love at first sight with the Weber Ranch many years ago.  It would be the last grill you would ever need.  It would dominate.  Neighbors would love you (unless they were jealous).  It's a bargain at $1,000!  You might be able to find on Craig's List for $900. 

Plug my ears with beeswax and tie me to the mast! 

Click here to download:

SmokyMountain22 (63 KB)

Posted via email from johnrumery’s in search of the secret sauce

Leave a comment

Filed under Uncategorized

Heffron Farms

Quite unexpectedly, Heffron Farms picked up an unsolicited recommendation for their bacon! 

Besides being one of Michigan's greatest fisherman, Aaron is also 100% Grilladelic. Experienced with grilling, barbecue and smoking, a true renaissance man.  For him to trumpet Heffron's bacon is a significant recommendation. 

I might sound like a broken record, but west Michigan has a "meat scene" that is phenomenal

Posted via email from johnrumery’s in search of the secret sauce

Leave a comment

Filed under Uncategorized

Grilladelic Story

A little BBQ at the FOB is like a taste of the good old U.S.A.

By John Kelly
When you gotta grill, you gotta grill, and Sgt. BBQ was not going let a little thing like a war stop him from enjoying that most primal of cooking experiences.

Posted via email from johnrumery’s in search of the secret sauce

Leave a comment

Filed under Uncategorized

Grilladelic Motivation: Dr. BBQ Style

Stan Van Gundy Gives Players ‘Dr. BBQ’s Big-Time Barbecue Cookbook’ To Read During Road Trip

March 12, 2010 | Issue 46•10 Onion Sports

Van Gundy

ORLANDO, FL—Continuing a tradition that stretches back to his early years with the Miami Heat, Magic head coach Stan Van Gundy routinely presents his players with classic barbecue cookbooks to inspire them and provide insights during road trips.

During the team’s long West Coast swing in December, Dwight Howard was given Barbecue America: A Pilgrimage In Search Of America’s Best Barbecue, while Vince Carter was seen reading Cheryl Jamison’s 400-page tome Sublime Smoke: Bold New Flavors Inspired By The Old Art Of Barbecue. And in a clear attempt to get J.J. Redick to tap into the success of his Duke-playing days, Van Gundy gave the Magic guard Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, And Salsas.

But for their upcoming three-game sojourn away from the friendly confines of Amway Arena, the spiritual Van Gundy—known throughout the league as a barbecue pit master—bucked the tradition of handing out personalized volumes and made the unorthodox choice of giving all his players the same book to read: Ray Lampe’s Dr. BBQ’s Big-Time Barbecue Cookbook.

“Our guys need to have a singular mind-set. They need to understand the oneness that can be achieved between man and slow-cooked, mouthwatering meats,” Van Gundy told reporters over three dozen hot wings at Wing Zone, a downtown Orlando eatery, Tuesday. “This book is written by a true champion, someone who can give our players the courage and insight they need to smoke an entire pig for a feast that family and friends will never forget.”

“And, um, make a title run,” added Van Gundy, reaching for more napkins.

Throughout his six-year head coaching career, Van Gundy has separated himself from his colleagues not just with his impressive record, but with a Zen-like commitment to getting his players to think about the world of barbecue in a different way.

Orlando Magic players have said that Van Gundy is always finding new ways to motivate his team, whether showing them inspirational footage of his 23-year-old self receiving his official barbecue-competition judge’s certificate, or canceling practice altogether to take them to a classic Kansas City rib joint.

During their victory over the Lakers last Sunday, Van Gundy called a timeout for a quick meditation and breathing session, encouraging his players to remember the aroma of the plate of brisket he ate during halftime.

“He preaches patience,” guard Jason Williams said. “Whenever we’re rushing things on offense, he’ll always tell us to slow down and imagine the poise and control it took for some of the country’s greatest barbecue chefs to infuse their pork rib slabs with a handcrafted spice blend, refrigerate them in marinade for 12 hours, massage them, and then patiently cooking them ‘low and slow’ for another 10 hours at 250 degrees.”

Van Gundy reportedly promised his team that Dr. BBQ’s Big-Time Barbecue Cookbook will force them to step outside themselves and ask metaphysical questions about the cooking style, such as: What is the true difference between grilling and barbecuing? What is the best barbecue smoker to buy, and how do I use it to its full potential? When can you trust your own instincts to predict a beef brisket’s marbleization, and when do you enlist the wisdom of others? And most importantly, what are the secrets to becoming a true barbecue champion?”

Van Gundy said he believes the 320-page volume will help his team reach a state of barbecue enlightenment.

“There are some parts that are a little tough to wade through, like when Dr. BBQ talks about the difference between cooking over logs and charcoal, but there’s a saying: Open a book, open your mind,” Van Gundy told reporters. “And I think the message of this book is that you can achieve your dreams without spending thousands of dollars on a high-end grill or barbecue pit.”

“In here,” Van Gundy said while holding the sauce-stained book, “are lessons they will never forget.”

“It’s helpful,” said forward Matt Barnes, noting that the book had inspired more than a few locker-room discussions. “It certainly got me thinking in ways I wouldn’t have otherwise. But I don’t know if I believe in all that mumbo jumbo, especially the stuff about aluminum foil ruining the bark of the meat.”

Though Van Gundy’s methods have been effective, he says that he hasn’t let his reputation as a pit guru go to his head. In his office, a message tacked to his wall reads: “There are no barbecue masters. There is only masterful barbecue.”

“‘Barbecue master’ is a contradiction,” Van Gundy said. “No one ever truly masters it.”

Posted via web from johnrumery’s in search of the secret sauce

Leave a comment

Filed under Uncategorized

A Brief History of Grilladelic

Being Grilladelic is in our DNA.  These images begin in the 1930's, but certainly before Popular Science families were celebrating the joys of cooking over an open fire.  As a side note, did you know you can search all the archives of every Popular Science? 

Thanks Google.

Posted via email from johnrumery’s in search of the secret sauce

Leave a comment

Filed under Uncategorized

Michigan State Barbecue Championship 2010

Leave a comment

Filed under Uncategorized