I used to be a chef, but now I sell fence for a living. Been known to carry a gun, but that's not my only bad habit. I cook competition BBQ. I vote for elephants, carry a compass and square and believe in open source. I like to travel to interesting places and I believe everything's better in a YJ.
Grillin' on the Bay 2010 - Brooklyn, NYC
To benefit St. Mark School Sheepshead Bay, Brooklyn
Sponsored by RUB BBQ
Corner of East 18th Street and Avenue Z, Sheepshead Bay Brooklyn
Four Grilling Categories: Chicken, Fish, Pork Ribs and Chef's Choice
$75 to $125 to Enter and cook for cash and fabulous prizes
http://grillinonthebay.blogspot.com/2009/10/grillin-on-bay-2010.html
Ohio Smoked Meat and BBQ Fest 2010 - Nelsonville, Ohio
STATE CHAMPIONSHIP
Contact: Jim Shumway
PO Box 276, Nelsonville, OH 45764
Phone: 740-753-4346
Fax: 740-753-1019
info@nelsonvillechamber.com
KCBS Reps: SCOTT GRINSTEAD, STEVE GRINSTEAD
CBJ Percentage: 31%
Auburn Hills BBQ Cook-off 2010 - Auburn Hills, MI
STATE CHAMPIONSHIP
Contact:
Shawn Keenan
1827 N Squirrel Road, Auburn Hills, MI 48326.
Phone: 248-364-6926
Fax: 248-364-6939
skeenan@auburnhills.org
KCBS Reps: THERESA LAKE, MIKE LAKE
CBJ Percentage: 44%
Boston Hills BBQ Fest 2010 - Boston Hills, NY
STATE CHAMPIONSHIP
Contact: (Teams) Mike Cartechine
9172 Boston State Road, Boston, NY 14025
Phone: 716-941-7035. Fax: 716-941-7044
mcartechine@roadrunner.com
Contact: (Judges) David and Eileen Bunn, 10297 Boston Rd, Eden, NY 14057.
Phone: 716-941-6561. edaveen5@aol.com
KCBS Reps: DON LOVELY, LESLIE LOVELY
CBJ Percentage: 73%
Brick Street BBQ 2010 - Marietta, Ohio
Contact: Hunt Brawley
222 1/2 Putnam St., Marietta, OH 45750
Phone: 740-373-0894. Fax: 740-373-0895. hbrawley@suddenlinkmail.com
KCBS Reps: SCOTT GRINSTEAD, STEVE GRINSTEAD
CBJ Percentage: 95%
Roc City Rib Fest 2010 - Rochester, NY
Contact: Brian Wemett Phone: 1-888-ROC-BBQ8
info@roccityribfest.com
KCBS Reps: LINDA MULLANE, JERRY MULLANE
Prize Money: $10000.00 CBJ Percentage: 98%
Baked Chicken w/ Broccoli in Curry Sauce
6 cooked, boneless chicken breasts
2 lbs Broccoli
1 Can of Cream of Chicken Soup
1 C Mayonnaise
Mozzarella Cheese and or combo of mild cheddar
Curry Powder
Preheat oven to 350.
Gently boil the chicken breasts and let cool. Cut into large bite size chunks.
Cut up broccoli into individual florettes, steam or microwave to partial doneness. If you like crunchy broc at the end of the dish, omit prior cooking.
In a large bowl, mix soup & mayo mixture, add a bit of milk if you wish it to blend easier.
Add the chicken and broccoli into the soup mixture in the large bowl, mix and coat ingredients well.
Picadillo - Relleno Básico
Ingredients
1 lb. ground meat
2 oz. chopped cooking ham
1 tsp. dried oregano
1 medium garlic clove (a pilonazo)
1/4 tsp. vinegar
1 tsp. salt
6-8 chopped olives
1 tsp. capers
1 envelope of sazón
1 8 oz. can tomato sauce
2 tsp. sofrito
Optional:
8-10 chopped prunes
2 tsp. raisins
Directions
In a deep pot, brown the ground meat.
Drain most of the grease and add garlic, ham, oregano, vinegar, salt, olives, capers, sazón, sofrito and tomato sauce.
Bring to a boil.
Reduce heat to low and cover the pot.
Cook for 15 minutes covered.
Uncover and cook another 15 minutes, stirring occasionally.
Tips
For a healthier recipe, try using ground turkey instead.
If you prefer to cook ground pork meat, cook an additional 15-20 minutes.
Arañitas
Ingredients
2-3 green plantain bananas
Garlic salt
Plenty of vegetable oil
Directions
Cut off each end of the plantain, run the knife along the entire outside curve making sure you cut into the thickness of the peel.
Peel the plantain and cut in half.
Heat the vegetable oil in a frying pan on medium high.
Shred the bananas, place them in a bowl of garlic salted water and let them soak in the flavor of the garlic.
Drain the shredded bananas through a pasta colander and then place on a paper towel to drain the excess water.
Fry the shredded bananas in 1 tbsp. clumps for 4-5 minutes or until it turns bright yellow. Turn with tongs (not thongs sweetie). DO NOT OVER FRY or they will burn.
Drain on paper towels and add salt or more garlic salt to taste.
Arroz con Pollo
Ingredients
2 c. raw medium or long grain rice
1 lb. chicken parts (I use chicken drumettes but you can use chicken thighs, or whole pieces.
1 8 oz. can tomato sauce
2 tbsp. Manzanilla olives (use the red sweet peppers)
1 tsp. alcaparras (capers)
1/2 c. sofrito
1 tsp. garlic powder or 2 garlic cloves (minced)
1 envelope of onion soup* (my secret)
1/2 c. vegetable canola oil
1 envelope of sazon
adobo to taste
4 c. boiling water
Directions
For best results, prepare the chicken the day before.
Sprinkle the chicken with adobo and store in the refrigerator until you are ready to make the rice.
In a large pot, brown the chicken parts in the canola oil, about 5 minutes on each side.
