Last weekend, my wife and I got the chance to cater a birthday party. The couple were both turning 40 in the same week, and wanted to do something fun. We were really glad to have the chance to help them celebrate by letting them not worry about the food or serving. Continue reading
IPodcast need some feedback, please!
First, I don’t know if it’s gauche to say it or not, but I really do appreciate those of you that read my blog. I don’t do it just for myself; I try to have some decent information now and then. Sometimes I just pass on stuff, sometimes I try to give others ideas, etc. Continue reading
A few weeks ago, someone approached me to help vend at an event called “Woodsticks and Strings”. It’s an event that brings together bands from the Dayton/Cincy area and bands from Nashville for 2 days of music. The event was last weekend, and the intent was to raise money for PanCan, which does pancreatic cancer research.
The event took place at a neighbor’s house. They have a great pond and a Boathouse that really is great. Lots of room, and good access. Continue reading
Everyone seems to have their lists of advice, so I figured, now that we’re well into the peak of grilling season, to add mine!
So, with no further adieu, here is Bucky McOinkum’s 9 Tips For Cooking Outdoor Continue reading
With this new MacBook Pro, I got some software that takes photos and lets me put them into a sort of photo movie. Here’s my first attempt, from the 2006 Blues-B-Q competition in Carmel, IN… Continue reading
Last weekend was our 7th competition, if I’m counting right… Carmel 2005, Madison 2005, Carmel 2006, Grand Rapids 2006, Nelsonville 2006, Fairbanks 2007, Dayton 2007… Yep, 7th! I’ll post results later, but we did just fine. It was a non-sanctioned competition, and the judges were all new, non-certified judges. I didn’t expect the scores to be very consistent, but the competition was really well done for a first year comp, and we can’t wait until next year when it’s sanctioned! Continue reading
I’ve not been keeping up on my blogging lately. The main reason has been my computer. We had a Dell laptop that was over 4 years old that has finally decided to not work for us. Continue reading
It’s just three more weeks until the first KCBS-like barbecue competition takes place in Dayton, Ohio! The competition is called the Ohio Open Barbecue Cook-Off, and information can be found at www.rollingsmoke.com. It’s being put on by Jim Weaver of Jimmy’s Hog Pen and Jim Ferguson of Rolling Smoke Barbecue, both local competitors to the Dayton Area.The location is at the American Legion in Kettering. Entry fee is low this year, $100. Continue reading
The conventional wisdom on getting ready for a competition includes practice cooks. For new teams, this also usually includes advice on setting up at home to do a cook, but acting as though you’re off site. This helps a team figure out if they have the right equipment or not.
I’ve been thinking about this lately, and while that works, it leads to a different problem then not having what’s needed…
Problem #2: Having too much stuff!!!
While this may not sound like a problem, try prepping and cooking 60 pounds or so of meat under a canopy with nothing but coolers and bins of supplies. When you have too much, you just have to wade through all the extra stuff to get to what you need! Continue reading
Welcome to the June 12, 2007 edition of Carnival of Food Photography! Remember, the focus is on the photo!
I got a lot more entries this time… Thanks to all that submitted. I think I’ve got all of the entries represented except one, which was in a forum, not a blog… I apologize, but the Carnival is for blogs! Continue reading
Back in April, my wife and I went on a quick trip to NYC, and I happened to have photographed about every piece of food that I ate!
One place we found we loved on a previous trip was Carnegie Deli in Times Square. Not only do they have great pastrami sandwiches, but they also have incredible cheesecake. In fact, I have half of one in my freezer right now, a gift from my sister, Heather. Continue reading
Our first competition of the season is over! It was both a disappointment and a success.
It was a disappointment because we made 2 big blunders… First, we didn’t test the sauce we used for chicken, and it was too thick, resulting in low scores for oversaucing. Second, I didn’t get the ribs done enough, resulting in low scores for tenderness/texture. I think those scores also lead to lower taste scores. Continue reading