FireCooker

Approval Process

2009-09-15T14:02:51-05:00

What is the recipe approval process, and how long does it typically take?

Just curious,
John

Noob right here

2012-01-23T10:21:53-05:00

Hey there, my name is Matt Gahn and I live in London in the UK. Some of my likes and dislikes are sleeping, writing music and freshwater aquariums. I just needed to say what a fantastic discussion board this is.

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Beef Brisket?

2009-06-21T15:03:12-05:00

I’ve never tried to cook beef brisket, but I had it once and it was delicious.

When I had it, it was cooked in an oven, but I’d expect that the ripples of fat would make for an excellent cut of beef to be cooked over an open fire.

Does anyone here cook brisket?

What’s your set up?

2009-05-11T08:57:22-05:00

What kind of equipment are you FireCookers using??

Citronella Products

2009-06-05T08:58:26-05:00

We no longer have a deck where we’re living, but I’ve seen those citronella candles that repel mosquitoes, and I was wondering if anyone here uses them?

With West Nile, it’s more than just an inconvenience to be concerned about getting bitten.

BBQ Magazine

2010-01-07T17:43:10-05:00

Not sure if anyone on this forum subscribed to BBQ Magazine. I did a while back and recieved their first issue but have not gotten one since. Has anyone heard when the next issue, if any, will be coming?
Thanks

Big Green Egg vs. Bubba Keg

2009-10-22T20:27:10-05:00

If you were going to buy one of these grills, what would you choose and why?

NYC’s only BBQ contest - Grillin’ On The Bay and the Brooklyn Chili Smack Down

2010-02-11T11:35:19-05:00

We’d like to invite you to NYC’s only sanctioned BBQ contest - Grillin’ On The Bay and the Brooklyn Chili Smack Down on March 27, 2010

http://grillinonthebay.blogspot.com

Just come hang out and eat or we’re always looking for new cooks, get your grill on! We’d love to have you join in.

Grillin’ On The Bay 2010
Saturday March 27, 2010
To benefit St. Mark School Sheepshead Bay, Brooklyn
Sponsored by RUB BBQ
Sanctioned by The New England BBQ Society

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

and

The Brooklyn Chili Smack Down
A People’s Choice Chili Contest
Any type of Chili you want to make.—You call it Chili - We call it Chili
Free to Enter to cook and $100 to the winner!

Now in it’s 5th year Grillin’ On The Bay attracts some top chefs, cooks and competition barbecue teams from Massachusetts to Ohio.

Last year’s teams included…

* Smoke In Da Eye - Past Champion! featuring Clint Cantwell of the Food Network’s Burger Challenge
* Purple Turtle Caterers - Returning Champions from the first Grillin’ On The Bay.
* Beer Belly Porkers
* iQue featuring Andy O. C. Husbands of the award winning Tremont 647 and contestant on Hell’s Kitchen
* Ribs Within featuring Greg Killes of New Jersey’s Grub Hut
* King’s County BBQ Truck
* Josh Ozersky of the Feedbag formerly of Grub Street
* Wildwood BBQ featuring Big Lou Elrose corporate pitmaster of Wildwood BBQ withRobbie Richter, former pitmaster of Hill Country and current Pitmaster for the soon to be opened Zak Pelaccio’s Fatty Que
* Moose’s Mayhem
* Atom’s Ribs featuring Matt Fisher, former Pitmaster of Wildwood BBQ NYC and current chef at RUB BBQ
* RUB BBQ featuring Scott Smith Pitmaster at RUB BBQ
* Team Agave featuring I Smell Smoke’s Steve Farrin, the New England BBQ Society’s team of the year for 2009
* Ma’s Cue Crew
* Transformer BBQ - Defending Champion!
* Smoke On The Water
* Porkaholics
* RB’s BBQ
* Pearl Lee Q’s
* Eat A Donut

We’d love to see you there! For more information: Email BrooklynQ at gmail dot com or call 917-763-5062 or visit the website at Grillin’ On The Bay - http://grillinonthebay.blogspot.com

Wood chips for BBQs?

2009-06-07T03:23:38-05:00

I’m not sure if they’re called wood chips or not…they’re like little bits of wood, such as mesquite, that you grill over and it imparts a bit of flavour and whatnot. They seemed to be pretty popular for awhile, but now I don’t see ads for them as much. Anybody use them, and can you tell us the advantages of doing so?

BBQ Starter Fluid?

2009-06-02T13:56:25-05:00

At least where we live, it’s been outlawed because of the stuff it sends into the air, if I understand correctly. My question: do you use the fluid, or do you get your fire started in some other way?