Archive for October, 2010

Fall is well upon is, especially here in the northeast. We’ve moved quickly through the fall foliage viewing season and as we saygoodbye to October we’re excited to gear up for the annual march of the turkeys.  That’s right, Thanksgiving is almost here!

In honor of the many birds who give their live’s each year we’ll be sharing the best recipes and tips we can find for your turkey smokin’ pleasure. Odds are you’re having turkey for thanksgiving anyway, so why not honor that bird with a proper funeral pyre. OK, maybe its not a true viking funeral but smoke that birdie up anyway!

As time allows we’ll investigate some killer smoked sides and and turkey alternatives. Alternatives like maybe ham, brisket, ribs or some other awesome protein laden gastro-goodness. None of that tofu crap. If you have a favorite recipe or request share it in the comments!

The BullyLife crew has made the rounds to all corners of our fair country. Ox himself has led trips to the finest BBQ joints in all the lands. We have a passion for all things BBQ and in MA one of the top contenders is BT’s Smokehouse. Heavy smoke penetration, perfectly cooked and just-right-spice makes BT’s Smokehouse a must visit. Rumor has it there is a food challenge brewing at ol’ BT”s. Enough to make that gastronomical gladiator, Adam Richmond, fall for sure – the Pig Trip to Hell is going to be just that. I won’t ruin any surprises that our man BT is cookin’ up, but let’s just say the name will speak for itself.

Even if you’re not down with the Pig Trip to Hell, you better pop in and sample as much as you can. I’m partial to the brisket and pulled pork. The sides are solid and I’ve gotta say the fries, while not what I normally associate with BBQ, were epic. Finish that off with the Bacon Brittle and you can die a happy man. The Mac and Cheese, while good, has NOTHING on SLOW’s BBQ out of Detroit. BT, if you read this, brotha, hop on out to Detroit and sample them vittles. Then come back and one up them. You can do it!

The sauces are BT’s give you a taste of a little of everything and will range from mild to killer. If you like to ride on the wild side you’ll have to ask for the special sauce that they don’t advertise or keep out for general consumption. It’ll light you right up.

Check out BTs.

Time for another great weekend of BBQ! For those of you cats in the New England region, be sure to swing out to Wachusett Mountain on 10/23 and 10/24 for some good food and brews. The event is a benefit to the Greg Hill Foundation (helps MA families touched by tragedy). Be sure to scoop the details on the event web site. Peep some of the details below:

Taste the Prize BBQ Specialties from these unique vendors.

• Sweet Baby Ray’s
• Fireflys BBQ
• M & M BBQ
• Slow Pokes BBQ
• Porkys BBQ
• Bucks Roadside BBQ

JUST ADDED!!

• Pig Roast by Uncle Jed’s BBQ, sponsored by the NE Barbecue Society which promotes BBQ in New England, through competitions, classes, road trips etc. NEBS has over 500 members and a busy schedule of events and some of the top BBQ teams in the country based here in New England. (The IQue team won the Jack Daniels World Championship last year.)

Rumor has it that the McRib sandwich is still available at some McDonald’s locations.  Not only that, a recent Wall Street Journal article implies the pork patty sandwich is returning for a brief run:

“The sandwich’s elusiveness has created a fan base of people who go to considerable lengths to munch on a McRib. Ryan Dixon of Burbank, Calif., once drove 10 hours to Medford, Ore., after hearing a McDonald’s there was selling the sandwich.

“It has a ghostly quality,” says Mr. Dixon, a 30-year-old graphic novelist. “You don’t know when it will appear. It’s the girl who you are in love with who has always been a tease to you.”

On Nov. 2, for the first time in 16 years, McDonald’s Corp. will offer the McRib at outlets across the U.S., but even then, only for six weeks or so. “It doesn’t sell well all year long because people get tired of it,” says McDonald’s USA President Jan Fields.”

OK, saw this today and just have to say. Don’t. No good BBQ can, nor should, ever be cooked indoors. Sounds like a no brainer right? Guess not. This unfortunate chap across the pond in the UK saw something about indoor bbq on tv and decided to bring his gas grill inside to try it out.

It’s starting to get colder in most of the US, but as tempting as it sounds don’t bring your BBQ rig inside. If you do, you’ll likely end up on the short list for a Darwin Award.