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.

SERIOUS ABOUT BEING DELIRIOUS

In some parts of the world men sit around a water pipe sharing a smoke of tobacco. There are those who put various other herbs in those communal pipes and smoke those. My personal preference when it comes to smoking is to smoke  pork, chicken , brisket , hot sausage and  baby back ribs. A wonderful experience for all concerned with doing it right. Then eating the great results it produces. On my recent trip to Queens, New York I spent a lot of time at a well known smokehouse, Three Brothers BBQ. Right smack in the middle of the one of the more famous streets in the town called Bayside, Bell Boulevard. It was a memorable experience of good down to earth, done right, smoked BBQ.


The smell of the real thing held me speechless for a moment each time I walked through the door. There is a bench out front under one of the large trees that survived an unlikely tornado. It ripped through the area a few years back surprising everyone. I think most people sit there seriously being delirious about the smoky aroma that emits from old stainless steel covered door.  It is the smell of smoked BBQ done with the loving touch of a wonderfully concocted secret rub only they know how to do.


Cases filled with pulled pork, pulled chicken, chopped brisket, and baby backed ribs were familiar to me. But there was something new and different. Standing straight and tall like soldiers at morning muster were smoked pork shanks, “Osso Bucco“ style. Wow, that caught my eye real quick and I had to try one. I too became seriously delirious, as I savored the creation. Of course it came with homemade sides that never fail to entice you to want to try them all. From the creamed spinach to the sweet potato mash southern style. But for the first time I ignored them. I was almost annoyed that they took up space on the plate. I paid tribute to the chef and the pork shanks by standing and saluting in military style. Out of that kitchen and smoker come some real excellent fare. But this was really different and worth the trip to Queens. Even if you come all the way from paradise to get there. 

When The Deep Purple Falls

When the deep purple falls over sleepy garden walls. And the sun begins to linger with the stars. In the mist of a memory. You wander back to me. Eating BBQ on a park bench I can see those wet lips smeared with the wonderful taste only great BBQ can produce. Eyes closing during and after you took your bite.  I could never understand how you never lost a morsel to your blouse.  Was it a BBQ eating technique. Well mastered with time. That helped you eat every last piece of BBQ on your paper plate. Or, just because I smoked it. It matters not.

BBQ is the food of love for some. For others it is simply something they can’t live without.  For many it is both.  What ever the reason we think both are valid to crave the bounty of the smoker.  Rubbed and smoked BBQ on a roll. Or, New York style on a hero. “How about some ribs”, is the call I like to hear. That is what I like to devour most and I do devour to the extreme. Just can’t get enough of that well seasoned rub and BBQ sauce. Always remember the secret is in the rub.

Here is a tip for all you folks that are new to BBQ. If you have to use a lot of sauce it ain’t good BBQ. Remember the secret is in the rub. That is what I tried to convince that young lass as I she gave me a great big kiss of thanks and ran back to her daddy at the church social. Waving me a deep purple good bye.