Big Al Talks Big BBQ: January 2013

Can BBQ Help Cure The Common Cold?


Ah Choo		!

End Sneezing and Sniffling

BBQ CAN HELP CURE THE COMMON COLD

This is an unsolicited testimonial I received from a devotee of " Big Al Talks Big BBQ ". This is what he said.
I am going to put myself out on a limb. I can tell you with un fettered opinion. I have seen it over and over again . I meet someone who has a cold at a BBQ competition. Then see that particular person at another scheduled BBQ event. Not even a sniffle .” Anonymous.
Obviously. I am not the author of that declaration. It was told to me by a true lover of BBQ . To some it is almost like a cult. I too love my share of pulled pork and double smoked bacon and ribs. To attribute a cure for the common cold to smoked chopped brisket. A bit far fetched. Maybe it is. Then again it depends on your point of view.

I firmly believe in comfort food and it’s effect on the human psyche. Let’s face it when it comes to comfort. BBQ can put you in a large tufted chair that hugs you. Such a good feeling of “peace of mind” . I don’t think that there are any out there that would disagree. If you fill your face with BBQ you will prevent yourself from putting your foot in your mouth. Now I think that is helpful to prevent injuries. Somehow or another I seem to recall smoked pulled chicken helping with a stuffy feeling. I have to admit I put a bit more 3Bros Special Fire Sauce ,than usual.

Of course there is nothing more helpful than keeping busy with a rack of rubbed and smoked ribs. To take the edge off a stressful day. Preventing a headache that would be sure to follow. Of course for severe depression. There is no better pick me up than a bacon lettuce and tomato sandwich made up with double smoked bacon. Is BBQ the future of modern remedies or it’s revival.

Lenny's BAR B QUE PIG

Lenny's BBQ Pig

Now there is a fella in New York. One of them big city corporate lawyers that live out on the Island of Long. You know the burbs. Well every year for Memorial day just to kick off the season. That's a big deal up in those northern climes where the summers are short an the winters are longer and longer. Global warming my foot. He get's this compulsion to roast a pig over an open pit barbecue. Mind you now it ain't just to roast a pig. I should point out that he likes company and has a large and close family. That pretty much do everything there is to do on L.I., together. It is one of those extended Italian families that still know who their 5th cousins are. If it ain't with one or two or more of them. Then it is with another one or two or more of them. Kind of clannish like, I would say. Nothing wrong with that. Family is one of the things you still got when there ain't nothing else to have. Now there are lots of Joes and lots of Joes and lots of Joes. Yeah that seems to be a real popular name with some of these folks. Starting to change a bit though. But that's ok. After all what's in a name, so they say. As long as they know who's name it is. Is all that matters in the final analysis.

He started out cooking pig by going small at the start and moving on up every year. I'd say he started with a nice little pig.Then moved up in size as the years went on and summers came and went. That he got from his cousin Tom who has a brother named Joe and a kid named Joe. Along with a grand dad named Joe and an uncle named Joe on his mother's side. Now Lenny has a brother named Joe and a father named Joe who had a grandfather named Joe. Who's sons all named at least one kid Joe. Now I don't want to get into that Joe thing 'cause it can be quite confusing and tedious. I believe you get my drift.

Now Lenny invites all that can attend this bacchanal of a pig pullin' bonanza. While the pig roasts to it's finality there are lots of things going on. Having some brew just like they do at most bbqs and talking and running after grandchildren and crying babies to be looked after. The older kids try to to keep the younger ones in tow and satisfy what whining and discourse that is bound to occur.

The point is that the pig is done to a turn and as usual turns out perfect for the pullin' and the saucin' and the eatin'. Which goes to show that a north east big city lawyer can cook a pig. No matter how much it squeal's to begin with.

Small Town Hoods Mug BBQ Winner

Smoked Brisket

THUGS ROB RUB RECIPE

Now you may have seen this article in the papers. I know a couple of big town daily newspapers carried the story. I wasn't going to write about it. Me being so modest and all ? I was mugged about three weeks ago come Friday, Can you believe it ? In this small town just south of the county line. About a half mile from the local Sheriff's post. In the middle of the day. Oh my goodness it was truly frightening. Now I am one of those north east transplants that was raised on street tar and concrete. Who never, never was mugged or felt any danger at all. Well I was mugged once. But they were a nice couple of fellas that only cut my belly just a little bit. They apologized though and said they slipped with the box cutter. I have been down here more than 25 yrs come next July. I never in trillion yrs. thought this would happen to me in more than one life time. I figured I was in real trouble seeing that I don't carry any cash. That's when they get angry and try to take a piece of your hide just for the fun of it.

Surprise, surprise they wasn't after my money. They was after my rub recipe. Can you believe it ? One guy he had his arm around my neck and they pulled me into the doorway of the old grain and feed store. The other guy stood there with a note book and a pencil. You know one of those brown pencils with no eraser.

Now I knew he was a country boy that could not have been too young because he kept putting the tip of the pencil up to his mouth. Under his bandana mask Yeah, like you used to do when folks used to write with an indelible pencil and would have to wet the tip. Before ball point pens. That is not so long ago because I was the ink well monitor when I was in the second grade. To fill up our fountain pens. That had to be about 60 yrs. ago.

Seems he had seen in the local paper that only comes out three days a week. I had won the prize for my smoked brisket. So I gave it to him. Hell I was not about to give up my adams apple for a rub recipe. Any way, I just could not bear the odor that was being emitted from the flannel shirt. This fella who was holding me was wearing. I can tell you that the smell stayed with me for at least 2 days. Now I immediately jumped in my truck and reported it to the deputy down at the Sheriff's post. He wanted to know if I could identify them fellas. Hell that was easy cause one of them had on those sneakers that lit up as you walked. Next day I got my recipe back and an apology from the perpetrators. I didn't press charges because I just took their caper as a compliment.

Oyster Stew and BBQ

Inauguration Celebration Oyster Stew and BBQ

Ok so we are all set to have a great time at the local fire house this weekend. I have been named and selected by a august personage of Louis the barber, his bride of 28 years, Molly ( happenstance), Rico the local Pharmacist and entrepreneur, Kyle the landscaper of Kyle's Landscaping and Feed Store. Off Rt. 54. Let us not forget to mention Slippery Slim Sheinbaum from Rope a Dopes Cafe and Exotic Dance Club. Where you pay the girls to put their clothes on. LOL Not really, I just tell that to my significant other. Makes her feel secure.

Now we are going to try something different this week end in celebration of the inauguration. An event that glorifies, sanctifies, and epitomises the promise of America and proves to the world that anything is possible in the good ole' USA. The land of the free and the home of the brave. Ditto five times. Being it get's a little chilly around this time of the year even in these parts of southern climes. We are going to make a giant kettle of L.I, Oyster Stew with Oysters, you guessed it shipped in from Oyster Bay, L.I. New York with a recipe I took note of on the internet.http://alsrecipeforsuccess.blogspot.com. Now I want it to be authentic as it can be. We have oysters down these parts off the shore of the Gulf of Mexico. But I wanted it to be exact.

Of course we will have all the other fixins that make a BBQ special like smoked ribs and pulled pork and the like. Especially since one of the participants of the inauguration likes to eat them ribs by the car load. If you don't mind my saying so, looks as if she does. Boy she can chomp down on those ribs. You would think she was going to eat the bone. She don't even need any of those alligator sharp teeth. She just sucks the meat right off like a vacuum cleaner. You know like in one of those vacuum cleaner demonstrations. Looks like the french fries I heard she likes go right to her caboose. Heck she looks like she has an aircraft carrier on her back. Heck we got to do it up right when we inaugurate the new barn and and caffe of the 4 H club right here off Rt 54. Now old Slippery Slim asked me to mention that it is right cross from the Exotic Dance Club. Heck I could use the free pass. So we'll see ya'all next weekend. Bring a bowl for the stew.

BBQ FOR A GOOD TIME

I Love BBQ

I love bbq it's true,
It is not an event,
Just more that a few,
Friends and neighbors
Gather y'all round
We are going to
Make a rip roarin' sound,

When out of the smoker,
Comes pork beef and chicken
It's time for finger lickin,
Grab the cold cider,
Or wash it down with brew,
Grab a bottle of Mountain Dew,
Jeb's white lighnin' goes a' round,

We are really going to town,
Tune up the banjo,
Let's hear that fiddle,
Walk your gal right up the middle,
It's time for the dosie dose,
Take a sip from that ole' jar,
Now start a strumin' that guitar.

Smoke On Easter

SMOKIN’ BBQ EASTER
You could be reading this while contemplating what will make up your Easter Sunday dinner. Some people seem to think there is no “ Christmas “ in Florida. The reason, no snow. Of course we in Florida know we do Christmas better. Then there is Easter. We do that better too. Along with all my smoking’ mullet buddies. Used to be a roasted baby lamb was the center piece of our traditional table. How I loved the smell of garlic and parsley and other herbs that denoted the fierce flavorings of southern European cooking.
Can you beat it? Not likely.
Not anymore baby,cause I discovered a “smoking BBQ” Easter which I have been partaking and creating along with my smoked mullet friends down here along the bayou. We been doing this for the past 20 years down here in paradise. My dear friends up north I can tell you this. The only thing we don’t pull and smoke and bbq is the potato salad. We got ourselves some alligator tail , armadillo , pork butt, pulled and sauced. You can’t have Easter with out eggs. We smoke them too. Ever have smoked asparagus. You got it, we smoke them too. Being a classy group my smoked mullet crew call them asparagi. We eliminated possum cause we don’t want people to get the wrong idea. After all I can I explain that to the bbq guys in Queens.

Truly a marked change from baby lamb to smoked and rubbed brisket as the center piece of our Easter celebration. Don’t know how you folks feel about it. I can tell you how I feel about it as soon as I take my next taste of simply superb tasting bbq that we smoked right here on the shores of the deep southern part of the country. After taking a well deserved snooze from all that hard lemonade. It’s everybody in the pool.
The last one in has to clean the smoke shifter and clean the sky hooks. What ever those are…

BBQ Makes America Tick

American BBQ Assimilates Diversity

Now why is it that BBQ has become a part of Americana? That has to be the easiest question to answer since the famous, "who is buried in Grants' Tomb," question asked by Groucho Mark on his T.V show. Well first off the food would be the obvious answer. Who can resist the great steaks, burgers, pork and chicken cooked over a charcoal briquet open pit. Or the taste of prepared and rubbed smoked bbq that has been smoking for hours.

I mean that and the other typical bbq fare can not be ignored when it comes to taste bud harmony. What ever you may conjure up out on the grill or in the smoker. Is not as important or contributes to a bbq more than who is there enjoying it with you. Most American bbqs are the culmination of a celebration, good food and fellowship with family and friends. Not unlike anywhere else in the world. What makes them different are the people. They are the beauty of it. No matter where you go in this great country. You will have a mixture of different groups of different ethnic back rounds. That is wonderful thing about it. At it's very core it symbolizes and indicates the success of the assimilation of diversification.

The bbq is the combination of all things that bring people knowing that we all enjoy the same things and how much we really have in common. It strips away the differences and focuses on celebrating and enjoying the basics. That will creep into the every day lives of our daily existence. A bbq is open and free and welcoming. If a stranger happened on to a bbq. Who would deny that they participate and enjoy in the consumption of it's bounty. I dare no say no one would. If a neighbor stuck their head out and though you never spoke to them before. When you saw them smelling the sweet smells of food that bbq produces, would not be invited to partake of this wonderful part of Americana. I myself can not perceive of it. It has been a good part of my experience that this happens more often than we are aware. It is so natural that it goes un noticed. BBQ is part of America and always will be. It is the eleventh right in the Bill of Rights. Along with the fact that is is a right. It is your duty to initiate, plan and participate in BBQ. It is the traditional mechanism of breaking bread with you neighbor. This creates a bond that is utilized in the efforts of understanding and getting along.

Filet Mignon and Molly

WHAT DO THEY HAVE IN COMMON ?
Filet Mignon and Smoked BBQ Equally Delicious Results
Or, what makes fillet Mignon and BBQ the same ? I would like to answer that question. Only because I am the Silver Fox and I talk . “BIG BBQ”. They can both be smoked.....

That being said. I would like to admit to a presumption not backed by empirical evidence. In other words when it came to knowing. I was talking through an aperture that was not my mouth. When the proper investigation was completed, the truth surfaced . Like cream on fresh milk it stayed there. The idea of smoking that cut of beef was foreign to me. I even gave someone advice to the contrary when someone mentioned doing it. It follows that chef Tom, one of my sons and culinary artists had smoked BBQ, filet Mignon, ready for me to try.

As usual, the old adage of making an ass of yourself and others when assuming, raised it’s head. With the empirical evidence in my mouth and more to look forward too. I re-evaluated my earlier scepticism and un founded presumption.. So you can do it with great results. That you will enjoy, remember and want to do again.

I am truly grateful to Tom, for the enlightened attitude. I had to celebrate a new found me. So I just had to have some great smoked ribs, sides and honey corm bread. You know, just to put a head on it all. I had found that the possibilities of smoking BBQ are endless. Traditional cuts of meat and the ones that got their names on some foreign street . Sure make things interesting when it comes to smoking BBQ.
How to accomplish this oddity of culinary endeavors is easy and celebratory in it's consumption. It is a no brain er. As they say in the world of academia.

The first step is to purchase a full loin of filet Mignon. Don't skimp, prime is a bit more expensive, but go ahead, do it. Don't tell Molly. No rub is necessary although if I smoke I rub. This time was no different. I got some cracked pepper corns and crushed them with some kosher salt. That was the extent of my rub. Except when I rubbed Molly's well rounded rump in jubilant anticipation of the outcome. Now place it in the smoker and smoke that sucker. You and you alone know how long to smoke it for. Depending on the heat of the smoke. I suggest you add some mesquite chips that have been soaked in a burgundy. Not for taste as so many people believe. It is strictly to get a real hot smoke. So as to allow it to not cook into a pot roast. You still want it to be at least medium rare.

Now baked beans and slaw are not what I consider the sides I would want to accompany this cut of meat. So I figured that sauteed asparagus and small neat little potatoes with parsley garnish was more like it. Mushrooms if you like them, are also appropriate. Instead of my usual beer or pop. I choose a Barolo. Or a chianti will do. For this feast I wanted to go all the way and opened a Chianti Classico Reserva Ducale. I won't dwell on the price as it was a prized vintage. You must open and let this wine breathe for at least 2 hrs. Believe me it makes a big difference.

The steak was something that I was extremely pleased with. A smokey flavor that was different and delicate. The fragrance of the burgundy was hypnotizing as it smoked and then subsided to make room for the Chianti. The asparagus were tender and thanks to Molly, delicious. She got a big kiss right on her bazoomers that always are exposed just enough to compel me take notice and care. Now if you haven't written home in a while, you should to tell about this wonderful experience. Leaving out the parts about Molly's bazoomers. Mama don't want to hear that. My guests were flabbergasted and Luke from the next street over was enticed by it's flavor. So he came over too and missed his sons baseball game.

Italian BBQ Numero Uno

Italian BBQ ?

Is there really such a thing as Italian BBQ? Gosh darn you know there is.....I've got to tell ya it is a hoot and the food is just as hootery. That is a new word I just invented for all you folks that feel compelled to look it up on your I phone. So don't bother. What we are interested in here is not the English language but Bar B Que. That's right. So for all you fancy pants. Get's get right down to the, come si chiamas. That is about all the Italian you are gonna' get. Except for the food. The Italians got some sausage that is just fantastic. I don't know if you would ever want to eat another brot after sampling a real thin sausage that that traditionally comes wrapped around itself in a circle. Like a boat line on the deck of a sailing yacht. Laid out all nice, neat and pretty. Now the wonderful thing about "skinney"sausage is that it can be cooked fast over the hot coals of an open pit or commercial kettle type bbq contraption. Usually the one that is most popular is a cheese and parsley sausage. It is good and you just can't stop eating away at that circle until it is gone. It usually comes in a 1lb to 2 pound circle. Now to make it easy to handle they put these wooden round kind of skewers through the circle. Holding it together so it easy to handle. There are other combinations of this sausage. Some without the cheese and parsley and some with other ingredients like a kind of turnip green that is known as broccoli rabe or rappini. A bitter vegetable that finds it's way onto the adult palate. Something I would never have eaten as a kid. Growing up can be a wonderful thing.

There are other sausages too that you may be familiar with that are " fat" and full of parsley and cheese. Green peppers, onions and other good things. Some have fennel seeds and others not. I love the spicy hot kind. This fat sausage as they are often referred to. Takes a little more cooking time over the coals. Now don't get thrown off here when I mention the word " fat" that is strictly to describe their shape. They come in links or ropes. The links are much better to handle when cooking on an open pit. These larger sausages can be smoked as well and stand up to any treatment you may subject them to. Lemons seem to be the part of the equation when serving these. Biting into them is a thrill all it's own. Seems to me that the ladies love to bite into them. Must be a Freudian thing.

You have got to have bread. Now I don't mean that starchy flimsy white bread. I have often heard referred to as American bread. None of that for Italians. They are a hard bodied group of people for the most part. I would assume in their case "you are what you eat". They want Italian bread. Sort of like a french or Cuban bread in size and shape. But crustier and I would say a lot better in texture. There is something about it that makes it good enough to eat for dessert. If you can find a good bakery that makes it. The Italians down here look high and low for a bakery that can meet their standards. Especially it they immigrated here from N.Y. or some other northeast Italian neighborhoods. When they do the word goes out. In some parts the quest is fruitless. They search like that Greek guy looking for a totally honest man. Bread is very important to Italians. While others may use the term, "as good as gold". Italians can be heard to say, "as good as bread".

Of course there is always the wine

Fishing and Thinking of BBQ

Sitting on the Dock of the Bay

Paradise means sitting on the end of a dock and fishing just for fun. Which is what I do as often as I can. Which ain’t enough. You get a lot of information from those who would like to fish for fun too. You can talk about what you want. Eventually it will turn to a subject I like best and that is the advantage of good smoked BBQ versus the benefits of Great BBQ.

To my surprise someone had the “ hard boiled eggs” to suggest that we take a short cut. Forget the long low cooking routine it takes for smoking BBQ! Well I looked at him quizzically and asked, “what pray tell is your suggestion”. With my most Oxford English accent. “ Just order it on line.” I laughed so hard I almost fell into the bay. “ No it’s true“, he said with agitation. “Just go to 3 Bros BBQ“. Huh, have I been scooped or snookered . I reeled in my line and put on my sandals and started home. Half way anticipation got the best of me and I detoured and stopped at the local library and got on line. “It is true”! I said loud and excitedly. Loud enough to almost knock a few visitors off their seats. I quickly became the focus of all who were surprised by my out burst. The same place I visit for Great BBQ when in New York. I felt a sinking feeling. I felt betrayed. Thinking that I was the last to know. Great BBQ at my finger tips. How can that be.

Oh what will happen to me. Now that it is possible to get Great Smoked BBQ. Simply by typing on a keyboard. Then I realized it was a good thing…. Smoking BBQ for my crowd meant more than just cooking and smoking. It was an event. An excuse for a good time and a couple of cold ones. Now I also had the secure feeling of having pulled pork, chicken and brisket and let us not forget the smoked hot sausage. Imagine double smoked bacon when ever I had a hankering for it. I just never could duplicate the way they do it. I am sooooo happy.

Tequilla, Beer, And Ribs

Jose Cuervo is a Friend of Mine

Jose Cuervo is a very good friend of mine and I like to drink it with a little salt and lime. So did I kiss all the women and shoot out the lights? I don’t know cause they won’t tell me. All I knew was, they said the BBQ was great. All my rowdy friends came over last night. We had a pig in the smoker and beer in the cooler on ice. Real nice.....

We got rowdy all right and had what we call down here in the land of sun and alligators. A good "Ole BBQ". Just like they do anywhere else. But just a tad better cause after all this is Paradise. What a bash it was. It was written up in the local papers the next day. I think I even remember the sheriff being there eating pig. Yeah, he sure was and took advantage of the fact. They tell me he "et" like he had spent time in his own jail. The only thing you get there is peanut butter sandwiches. Hold the pickles please. I guess he thought we needed protection from ourselves. Why, I ask would he think that? The mullet smoking’ gang was there and so were the guys from the bayou. Plenty of smoked ribs along with all the trimmings. No sides please. Just the bbq will be fine is my philosophy. Why would you want anything else before you can finish the pig. Nothing like the smile that was created by placing that meaty rack of baby backs ribs on a dish of Florida china. Which. for you who don’t know, is a paper plate. Gees, why use a dish you got to wash That takes all the fun out of a BBQ.

Washing dishes at a BBQ is work. That is something we men don’t cotton to. Heck, why interrupt a good time. We are on forced work stoppage down here in paradise. Trouble is that we are starting to like it. I just like to smoke and eat now and throw away the paper plates. There will come a time when I won't even want to throw the plates in the trash. When I do I will dream of you. While I eat my smoked pulled pork and crab cakes, if I can get ‘em. If not, then I’ll eat more BBQ. I just love creative solutions to real pressing problems. Like who is going to clean up this mess. Instant solution … not me.