Monday, November 17, 2008

Barbecue We Can Believe In

In the whirlwind of weddings, conventions and campaigns that followed June's DC Barbecue Battle, I've neglected my blog and ignored my reader(s).*

In my real life (the one in which I'm forced to remain shirted during the day) I work in Democratic politics and I'm a hopeless political junkie. I've managed to keep this space free of politically-oriented rants and I will continue to do so as we move forward.

That being said, I've really enjoyed the post-election euphoria that has marked these past weeks and I'm thrilled to get back to obsessing about wood-to-coal ratios or the latest wireless thermometers instead of the demographic trends in Loudon County, Virginia or the winner of the single electoral vote awarded in Nebraska's Second Congressional District.

As we begin to practice for next summer's competitions, Shirtless Mike's BBQ will bring new bbq-themed content and a host of new recipes, new competition live-blogs, great new photos and (maybe) some video.

For now, I'll leave you with this extraordinary set of pictures from a barbecue owner who clearly hasn't used his grill in a while...

http://imagenebula.com/?task=view&id=2149


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* I'm reasonably certain that only my mother still reads this thing. This is something that I hope to remedy as I post more frequently throughout the Holiday season and into the spring. But until then, "Hi Mom."

Friday, June 27, 2008

Sagely Wisdom from a Fat Man

I've added a slide show to the right of this post, a permanent fixture on this site. The images pictured are all available as a gallery at:

http://picasaweb.google.com/shirtlessmikes


We've had a great week as a team. We've had numerous post-competition discussions on how to improve our performance for next year and Matt has offered to ship us sauce samples down from NYC so that we can finally develop a competition-worthy concoction.

I've received pictures from a whole host of friends who came out to see us last weekend and I will be adding to and updating the google album, linked above, as more pics come in.

As we take a weekend off from 'que'ing, I'll leave you with this gem from the great philosopher Homer (as in Simpson, not that dead Greek guy)--

"We're not here for the game. The game is nothing. The game is crap. The game makes me sick! The real reason we Americans put up with sports is for this... Behold! The Tailgate Party! The pinnacle of human achievement! Since the dawn of parking lots, man has sought to stuff his guts with food and alcohol in anticipation of watching others exercise. What childbirth is to women, eating trunk meats is to the bewanged. What could be better than eating and drinking for hours in a drizzly parking lot?"

Thursday, June 26, 2008

What's in a name? That which we call a pig
By any other name would smell as sweet.


Disney has Mickey Mouse.

McDonald's has Ronald.

Aflac has the duck.

Shirtless Mike's BBQ has its own furry mascot, Shirtless Mike (pictured above with the Hogettes).

Anyone who has spent more than 20 minutes with me knows full well the size of my ego and my lifetime love-affair with self promotion. After two full days of traipsing around Pennsylvania Avenue with my shirtless visage plastered on my back, I decided to use the window between the judging and the awards ceremony to let it all hang out.

At some point on Sunday afternoon, I think I lost my mind.

I spent a good hour taking pictures with tourists, other competitors and my fellow teammates in full Shirtless Mike regalia (apron, aviators and the obligatory stoggie) . There are many wonderful pictures of this slightly shameful period in my weekend, a few of which will make it in this space in the days ahead.

There are also many wonderful pictures captured on the cameras, cell phones and seared into the retinas of tourists throughout the country.

I am a fat, hairy, not particularly photogenic man.

Why you would want a picture of me with your children is a question I will be asking myself for the rest of my life.

To those of you who had the misfortune of capturing our furry mascot on film, I offer my deepest condolences.

____________
If you do have any memorable pics of the event, of me (shirtless or shirted), or of anything else you would like to share, please feel free to email them to us at shirtlessmikes@gmail.com.

Tuesday, June 24, 2008

Pig Pickin' PR: A PIGtorial (I'm so clever)


Thanks to the intrepid photographer (and our friend) Lexie Moreland for coming out to the Barbecue Battle and doing what she does best. To see some of Lexie's bbq battle photos and read her reflection on the whole thing, check out her article at Brightest Young Things--

http://www.brightestyoungthings.com/food/bbq-tips/

Part of managing a competitive barbecue team is managing publicity. We've worked hard to get Shirtless Mike's some exposure (pardon the pun). Many thanks to Roberta Vanderslice, the publicity manger of the Barbecue Battle, for all of her hard work and for placing us in a couple of widely read publications.

The Capitol Hill daily newspaper Roll Call, featured this piece about the barbecue battle from a legislative angle--

One Washington Battle That's All in Good Taste


Additionally, we had the good fortune of crossing paths with Ross Todd, a reporter from The American Lawyer, when he wrote a brief post about The Yummy Animals for the AmLaw Daily Blog.

After talking to Ross in the weeks leading up to the competition, The American Lawyer paid to send Ross down from New York to cover Shirtless Mike's and The Yummy Animals as we competed over the weekend.

Check back in this space in a couple of weeks to see Ross's piece on the BBQ Battle from a lawyer's perspective.

Monday, June 23, 2008

Our Newest Teammate


I just wanted to throw up a quick post to introduce Matt Gruder, professional beer salesman, student at the French Culinary Institute in NYC and the newest member of Shirtless Mike's Barbecue.

Matt came down from NYC on Friday night to provide a steady, seasoned hand while Adam traveled back from Italy. He provided so much more (not the least of which was the inspiration behind Chris's disastrous "I can drink 30 beers in 24 hours" bet) and left a full-fledged competitive 'que'er (as in barbecue'er, not queer).

Next year's competition will feature the barbecue stylings of a veteran four-man team that is much much better for the wear.

Sunday, June 22, 2008

Don't Forget to Wrap It Up

I have to work tomorrow morning and I'm completely exhausted, so this will have to suffice as a wrap-up post.

The debut of Shirtless Mike's BBQ on the competitive barbecue circuit has been a resounding success. We've learned more about the mechanics and logistics of competitive barbecue than I could have imagined.

I've made new friends and found a host of gifted, ingenious cooks willing to offer a helpful word or lend a helping hand.

Shirtless Mike's BBQ failed to take home any awards in its inaugural contest, but we have taken away something much greater-- the foundation of a team deeply committed to future success and an increased confidence in our own abilities to really cook.

To all who helped in any way, thank you. From watching our booth, to going on a beer run, to kindly, gently and reassuringly explaining to Chris that no matter how much he may think "she's asking for it," it's not ok to hurl meat/beer/garbage/insults at overweight members of the opposite sex, you have all made this weekend unforgettable.

Judge Me Live But Don't Judge My Life

2:30PM-- We're through the live judging and we hit all the big points.

It turns out that talking about barbecue with a professional is a whole hell of a lot fun.

Thanks again to all of the family and friends who have poured through our booth in the past two days and to those of you stuck at work this weekend who have been hanging on my every post.

The results will be announced tonight at 630 or 700. We've received both praise and very constructive critique throughout the competition-- both from judges and our competitors.

I've viewed this event as an educational exercise from the start and it's exceeded even my wildest expectations.

Adam, Chris, Matt and I will be competing again next year and we've pledged to commit any prize money to the future of the team.

Check back for updates as the contest winds down and for pictures from the event, links to press coverage and some final reflection throughout the coming days.

I have a good feeling that Shirtless Mike's BBQ is going to be around for a long long time.

Sent from my Verizon Wireless BlackBerry

Tanning with Shirtless Mike's

9:12am-- Unquestionably, the best part of competitive bbq is the proximity we share to decades of 'que'n expertise. Last night we had the opportunity to watch a fellow competition team, 3Bs from good ole Bal'mer, prep and start a hog on a beautiful custom trailer/smoker (est. retail price-- 45k).

Bartholomew, the hog, spent the night smoking over a bed of coals and, judging by the look of him this morning, had the hue of a long island girl who spent the friday before spring break in a tanning bed and accidentally dozed off.

Whole hog is a feat of barbecue mastery I've always found intimidating. Thanks to some great advice and a long "how to" session, it feels a little less so.

I came here to learn, but I had no idea the intensity of the learning process and the value of simple instruction from a seasoned vet.

One day soon, Bartholomew's cousin Chester will be tanning with Shirtless Mikes.
Sent from my Verizon Wireless BlackBerry

That's Some Pig

7:11am-- my blackberry connection went down for a little while last night, but it's back again.

The delirium from last night's exhaustion has been replaced by the mania of another day of competition. Our pork is due to the judges tent by noon today. One shoulder, the one we'll likely pull and submit first, is about to be removed from the flames and wrapped in aluminum foil to hold for the remainder of the morning.

The other needs a bit more time.

We're up cleaning our site and setting up a table for the judges. In yesterday's Kansas City Barbecue Society (KCBS) contest, the judging was blind so we could afford to keep our site a little disorganized.

Today's Memphis in May (MIM) contest includes an on-site tasting by three judges, each at separate times throughout the afternoon.

As a footnote, our fantastic butcher and team sponsor, "Let's Meat on the Avenue" of Alexandria, VA, provided us with pork that should be the envy of the rest of the field. Our two full shoulders (52lbs of pork!) came from Petunia the Pig, slaughtered this week in a farm in Faquier County VA, delivered to out Butcher on Thursday, placed on our smoker covered in rub yesterday and served to our MIM judging panel 22 hours later.

Petunia, you've done us proud.

To quote EB White "That's some pig."
Sent from my Verizon Wireless BlackBerry

I'm gonna barbecue in the morning. I'm gonna barbecue at night. And I won't stop this barbecue baby, cause this way everything's alright.

1:24am-- Chris finally called it quits. Adam returned from Italy. Matt and I are hanging in.

I've been running on 3 hours sleep and I'm fading.

Our pork is coming along. Our earlier difficulty maintaining temperature consistency appears to be a thing of the past. I'm pretty sure a dawn goal is realistic.

The smell here is intoxicating. I'm still hungry despite the huge quantity I've consumed so far. Sunday will be a great day too.
Sent from my Verizon Wireless BlackBerry

Saturday, June 21, 2008

The weather is here, I wish you were beautiful

9:55pm-- So we've managed to avoid rain this far in the evening. There is lightning on the horizon.

The event is closed to the public and we've packed up most of our gear in preparation for the coming storm.

We're drinking beers and feeding the smoker, trying to keep the temp up on the. bbq. We've got our pork up to 150 degrees and we're keeping the grill at a steady 220.

Once the internal temp hits 180, we're good to pull the pork off of the heat. I imagine we'll hit that point shortly after dawn.

Its gonna be a long long night, but a whole hell of a lot of fun.
Sent from my Verizon Wireless BlackBerry

I get by with a little help from my friends...

4:45pm-- Our chicken is now off the smoker, honey glazed and awaiting carving for presentation.

While smokin pork, glazing chicken and promoting the hell out of shirtless mike's 'que, we've managed to host a dozen or so of our friends who came out to support us.

All told, its been a hell of a day and we're not even halfway there.

In other news, chris is on his sixteenth beer, has harassed a fire marshall and been told repeatedly to keep both his shirt and pants on.

He also took a little nap.


Sent from my Verizon Wireless BlackBerry

Of Vice and Hen

12:36PM-- This might be the most fun I've ever had. I'm a changed man.

We've brined, prepped and dry rubbed the chickens. The grills are smokin up a storm.

Chris is heckling children and trading our bratwurst to the staff at the Heineken booth for free beers.

"This man is the mayor of bbq-town"

Sent from my Verizon Wireless BlackBerry

Day Drinking isn't only for Fratboys, Winos and the Irish anymore

10:47am-- Chris Toepp, Esq, attorney at law and shirtless mike's equipment manager exraordinarre, is now on his 8th beer.

"I'm.only wearing a shirt because the guy in the golf cart told me it's a health code violation to take it off."
Sent from my Verizon Wireless BlackBerry

Cook's Meeting-- Part Three

9:08am-- We were just warned not to give the judges alcohol.

I would love to meet the man that forced them to make that rule.

Wow.

Sent from my Verizon Wireless BlackBerry

Cook's Meeting-- continued

8:57am-- We're approaching the hour mark and this is becoming increasingly less comical.

Our contest coordinator is out of breath.

Everyone is engaged in side conversations of their own.

If competitive barbecue is a marathon, this cooks meeting feels like I'm standing at the starting line watching the guy with the starting pistol pound beers and flirt with the runners. Just fire the damn gun already.
Sent from my Verizon Wireless BlackBerry

Cook's Meeting

8:25-- We are on minute 22 of the alcohol warning. The contest coordinator, who "likes to drink some beers at these things," explained that the DCPD will send minors to solicit beer from teams.

Then he described the atire of the 17-year old girls who will be working under cover.

It lasted five minutes.

This is quickly devolving into Blue Collar Comedy Tour-meets- Penthouse Forum. Somewhere, Ron White is smiling.
Sent from my Verizon Wireless BlackBerry

One Big Fat Load-In

8:00AM-- We've unloaded the car and truck, the grills are up and Chris is on his first beer of the day.

I'm on my way to the Cook's meeting and we'll be smokin soon.

Stay tuned for posts and pics throughout the day...
Sent from my Verizon Wireless BlackBerry

The Best Part of Waking Up...

5:30AM-- I'm running on about three hours of sleep, I've showered and changed and I'm heading back to the BBQ Battle. All of our equipment and supplies have spent the night on the street and I'm rested and ready to compete.

Our fourth teammeate for this weekend, Matt, got in from New York City at just after 11PM last night. Matt is in his first year at the French Culinary Institute and should provide a steady hand and some much needed discipline to today's and tomorrow's efforts.

After spending two hours checking in and setting up last night, I have a serious case of grill-penis-envy. We are set up next to a trailer/smoker/kitchen rig that does catering events throughout the Baltimore/Washington Area (picture to follow). If this is any indication of what's in store for us, this should be quite a humbling experience.

To say I'm excited doesn't begin to cover the range of emotions going through my body. I'm half-asleep, but I'm manic. Months of practice and planning will be put to the test. Three and half hours separate us from the official start time and I'm jittery. I'm elated and a little bit exhausted. What a weekend.

Monday, June 16, 2008

The Main Event



Adam, Chris and I will be competing in our first barbecue competition this weekend (June 21-22) on Pennsylvania Avenue in downtown DC.

Shirtless Mike's BBQ will be entering the BBQ Chicken, Pork Shoulder and Sauce contests and we hope that you can come cheer us on! Our team will be firing up our smokers on Saturday morning and will keep them fired up for two full days.

The event is open to the public from 11:00AM-9:00PM on Saturday and 11:00AM-7:30PM on Sunday. Tickets are ten bucks and a portion of the proceeds go to the Boys and Girls Clubs of Greater Washington

If you can't join us, but still want in on the fun, I will be live-blogging the whole event right here, at the Shirtless Mike's BBQ Blog.

For more information on our food, our team or the competition, check out some of my previous posts.

The DC BBQ Battle is one of the largest street festivals of the summer, featuring two stages of live music, over 30 bands and every type of BBQ you can imagine.

The event will feature teams from all over the country competing for over $40,000 in cash and prizes.

Tuesday, June 3, 2008

The Accident

Forming Shirtless Mike's BBQ has been one of the most rewarding experiences of our lives. Adam, Chris and I have spent hours practicing and preparing and, come the end of this month, will have our first competition under our belts.

We hope this is just one of many.

We all had reservations-- time constraints, family obligations and logistical barriers, among others-- that had initially made us hesitant to seriously embrace such a time-consuming hobby.

It took a near-tragedy to push us to this point, a subject I wasn't initially inclined to introduce in this blog.

However, the more I reflect on what almost was, the more I realize how important it is for me to include this element of our story.

As I've mentioned in prior posts, Chris and I were roommates in Law School. As 3Ls, we shared a house that had a half-acre back yard with two other third-year students.

We realized that since we all intended to move back up to the DC area, this was likely our last opportunity to really enjoy having that much space to ourselves. I bought my first smoker and we spent the year feeding our friends and taking full advantage of the space and pace of life that Williamsburg offered.

Following law school graduation last May, Chris served as a post-graduate fellow with the Commonwealth Attorney's Office in Alexandria, VA. After his fellowship ended, he was hired to serve as an Assistant CA in Richmond.

A week prior to his first day of work, Chris was nearly killed in a car accident in Georgia while traveling from Miami to Tennessee to visit his in-laws. Driving a rental car, Chris and his wife were hit by a tractor-trailer. The driver's side door was the point of impact. His wife, riding in the passenger seat, suffered four broken ribs.

Chris wasn't so lucky.

His injuries were extensive-- broken ribs, two punctured and collapsed lungs, severe internal bleeding and bleeding on his brain, to name a few. He spent the end of December and part of January in a Coma in a Macon, Georgia ICU and, but for the work of an outstanding surgeon who happened to be back in Macon visiting family for Christmas, would likely never have pulled through.

Chris, a Division 1 swimmer in his college days, fought hard, woke up from his coma and began an intense rehabilitation routine that enabled his return to the courtroom a mere 10 weeks later, albeit with a special exception from the judge to allow him to remain seated while delivering arguments.

He won his first felony trial shortly thereafter.

While we were roommates, we often talked about competitive barbecue. We joked about entering the DC Barbecue Battle this summer, but initially dismissed the idea as we each pursued demanding careers.

Our friend and future teammate Adam, the owner of a property management company and a government official in Southern MD, had entered culinary school around the time of Chris's accident and, one day in February shortly after Chris's return from the hospital, accompanied me to visit Chris and his wife at their Alexandria, VA apartment.

Suddenly, our reservations didn't seem so pressing. We decided that Chris's remarkable recuperation, by then he was walking on his own and expected to make a full recovery, was enough of an incentive to take the plunge this summer.

A few weeks later, we sent in our check and Shirtless Mike's BBQ was born.

Tuesday, May 27, 2008

Say "Sharing is Caring" or I'll f**king sue you!

A friend passed along this blog entry from AmLaw Daily, a legal industry website, about three lawyers from Pennsylvania against whom we will be competing next month.

http://amlawdaily.typepad.com/amlawdaily/2008/05/bbq-qa.html

For those readers who aren't close Friends of Shirtless Mike's (FOSM for short), both Chris and I are attorneys and developed our passion for smoked meat while roommates at William and Mary Law. [ed. note. Adam developed his love of smoked meat in his Uncle Jimbo's woodshed in 1989. He doesn't like to talk about it.]

Much about the practice of law lends itself to barbecue-- it can be tedious and frustrating, every step depends on the precise execution of the previous step, and, in competition, barbecue is a zero-sum game. But these basic similarities give way to a unyielding disconnect-- barbecue is all about sharing something you love with others-- whether they be family, friends, strangers or judges.

With that in mind, I'm expecting the down-time spent with our fellow competitors to be the highlight of this competition. I've spent most of my adult life attending barbecue competitions, blues festivals and pretty much every other outdoor-booze-and-food-themed-event that costs less than ten bucks in the mid-Atlantic region. It takes a certain type of personality to enter into these events. You need discipline, a naturally stratospheric energy level, a love of barbecue and, most of all, you need to draw pleasure from the act of sharing.

The prospect of a challenge from within the legal community is a surprising twist on what will already be a memorable experience for the three of us.

Thursday, May 15, 2008

...and there's the rub.

Reading back through my past few posts, I've realized that I haven't paid much attention to our mission here-- the mechanics of barbecue.

As I've discussed earlier, barbecue is built on two basic elements-- meat and heat. However, this is a vague and fairly misleading characterization of what makes good barbecue. To make the jump from a charred piece of chicken slathered in bottled sauce to something that would make these guys lick their chops and beg for more, we need to focus on the wide range of mechanics and techniques within the process of adding heat to meat.

In a future series of posts, I'll share with you everything I've learned about heat as it relates to barbecue. These nuggets of wisdom have come from years of experience and enough heat-related accidents to merit their own blog. I plan to discuss the processes of smoking, direct and indirect grilling and detail the wide range of commercially available combustibles that make up the science of barbecue.

But first, I'd like to talk about the meat-- specifically how meat is prepared prior to being exposed to heat. While I really love seafood (I'm a Baltimore boy, after all), this discussion will focus on the two types of meat we will be entering in June-- pork shoulder in this post and whole chicken in the future.

In prepping a piece of meat, you want to make sure that it is clean and dry. Rinse it thoroughly and blot with paper towels. This is true for both chicken and pork, as well as beef, lamb and most firm fish.

When prepping a pork shoulder, trim the fat cap (the heavy 1/4 inch layer of pork fat that covers one side of the shoulder) on the top of the meat so that it is uniform, but do not remove it. This fat is the key to keeping the meat moist as it spends 9 or more hours smoking. By the time you remove your shoulder from the heat, the cap will have melted into the meat and been absorbed, yielding that one-of-a-kind richness that makes barbecue lovers everywhere worship at the shrine of the pig.

The preparation of a pork shoulder is simple and straightforward, relative to the marathon cooking process. Take the pork shoulder and cover it completely with a dry rub. Make sure to cover every loose flap with rub and try to get it in every fold of the meat. Wrap the shoulder tightly in plastic wrap and let it rest, refrigerated, for at least an hour. For our competition, we will let our shoulder marinate overnight in the dry rub.

Once you've let the pork sit in the rub for a sufficient length of time, it's ready to go on the smoker.


The only nuance in pork shoulder preparation comes when you decided what goes into your rub. Most traditional dry rubs are a mix of a small handful of key ingredients-- salt, black pepper, paprika, brown sugar. These ingredients alone are enough to make a delicious piece of pork. Our dry rub includes a few additional ingredients-- garlic powder, onion powder, ground mustard, cayenne pepper and dried oregano-- but remains simple.

There are a very wide range of commercially produced dry rubs out there and many of them are delicious. Experimenting is a big part of barbecue, and the best part about learning to 'que for yourself is that you can tailor your rubs and sauces to your own taste.

Hate Oregano? Leave it out.

Love Coffee? Mix your favorite french roast with paprika and smoke away.

Chocaholic? Take grated dark chocolate and mix it with paprika cayenne pepper for an unforgettable sweet, spicy and smoky ambrosia.

Try what you like. Ditch what you don't. Be creative and have fun. Just remember, the ingredients of your dry rub will do more to flavor your pork than any other single step in the process so make sure you taste it before you use it.

...and there's the rub.

Thursday, May 1, 2008

Shirtless Mike Loves the Spatchcock. Loves it.

[ed. note. In this space, I've written extensively about barbecue and its role in our lives and I will continue to do so. Barbecue is a singularly cathartic experience for many guys-- an opportunity to bond, to escape and, most of all, a forced exercise in relaxation. While all of this is and will remain my focus, sometimes it needs to just be about the food. This is one of those times.]

Below is a previously written post about a thanksgiving masterpiece we whipped up in 2007. The recipe is original, adapted from several we discovered on the web. Pictures are of Karen, our Thanksgiving Turkey and of my 22.5" Weber One-Touch Gold.
















Each year on a Sunday around Thanksgiving , our friends get together, eat too much, drink too much and really give thanks for just how cushy our young-adult lives have become. This year a friend and I combined our respective "friends Thanksgivings" and hosted it in my apartment, Shirtless-Mike-style. The side dishes were potluck, with our teammate Adam contributing his legendary Mac and Cheese. All-told, the 23 people who came to gorge and imbibe produced quite an impressive feast, the centerpiece of which was our BBQ Spatchcocked Turkey.

The technique behind a "spatchcocked" bird is simple-- remove the backbone completely by cutting along its edges and snipping off any bits of rib that remain. Once the backbone of the bird is removed, splay it out breast-side-up and lay it flat on your cooking surface. This technique greatly reduces cooking time and allows the white meat and dark meat to cook evenly, producing a far juicier bird. For a great step-by-step guide to spatchcocking poultry, check out this article from the San Fransisco Chronicle.

For you extra-curious food geeks, Alan Davidson, in The Oxford Companion to Food, provides a brief etymology of the term. "The theory is that the word is an abbreviation of 'dispatch the cock,' a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat." [thanks to nakedwiz.com for the quote].

I had my butcher spatchcock a 26 lb. Bell and Evans turkey in preparation. With chickens, I normally do the prep work myself, but a bird of this size is heavy, clumsy and likely too thick for my poultry shears to handle.

I brined the turkey for a full day in my homemade cider brine, removed it from the brine, patted it dry and rubbed it with an herb/garlic/oil paste that I made in a food processor. The brine and rub recipes are below.

You can just chop everything up by hand, but the fine texture of the paste allowed the oil to both bronze the skin and infuse the skin with the herbs. I grilled it over indirect heat with a drip pan full of apple juice under the bird and I used more apple juice to baste. I'd guess the dome temperature was around 250-275, but it could have been a little hotter than that-- my weber one-touch gold didn't have a thermometer at the time.

I pulled the turkey off of the grill when the white meat reached 170 (approx. 5 hours), tented it and let it rest for 25 minutes. It was golden and crispy on the outside and juicy and tender throughout.

The one thing I would change from the way I grilled the bird was the cooking time for the dark meat. I should have pulled the dark meat when it reached 175, since detaching it from the rest of the bird only involves slicing off two small flaps of skin. It was a little bit drier than the white meat as a result, but still tasty.

Click Here for Ingredients and Basic Prep Instructions.

Friday, April 25, 2008

You Don't Win Friends With Salad



One of our team members, Chris, and I were roommates in Williamsburg, Virginia in the spring and summer of 2007. We lived in a house with two other friends, a dog and a half-acre back yard. It was the perfect venue for a lazy Saturday (or mid-week) BBQ and the time in my life that cemented my love of barbecue from a cook's perspective.

Times change, people move and the logistics of getting your friends together for an afternoon cook-out become increasingly complicated. The members of Shirtless Mike's BBQ team all live in Arlington now, with Chris and Adam both commuting great distances, Richmond and Southern Maryland respectively, making the lazy afternoons in our large backyard a fond but distant memory.

To most guys grappling with the competing tensions of careers and bills and the rest of the less appealing features of the "real world," a hobby like ours gets pushed to the wayside. The weekly barbecue becomes emblematic of a simpler period in their lives when time was in abundance and wasting it was a noble end in itself.

My hope is that competitive barbecue will save us from that unappealing (and unappetizing) fate; that the rigors of looming competition and the fear of failure will force us to commit to our craft.

Barbecue season kicks into full-swing on Memorial Day weekend and our competition is now less than two months away. We will be hosting our first BBQ team practice this Saturday and I expect it to be full of missteps and kinks. We've invited our friends to join in the fun and act as guinea pigs with the understanding that practice makes perfect and with the sincere hope that the promise of a big platter of charred meat will offer us all a reprieve from the demands of adulthood, if only for an afternoon.

Homer Simpson put it best:

"All normal people love meat. If I went to a barbecue and there was no meat, I would say 'Yo Goober! Where's the meat!?'. I'm trying to impress people here Lisa. You don't win friends with salad."

Thursday, April 17, 2008

The Wide World of Barbecue

In addition to longer posts about our team and the DC Barbecue Battle, I plan to publish shorter features a few times each week highlighting stories on the web about grilling, meat and competitive barbecue.

This week's post features a team of very ambitious cooks in Uruguay who held a cookout using 6 tons of charcoal, 12 tons of beef and a grill one mile long. Uruguay's record-breaking barbecue now tops the Guinness Book of World Records.

I've got some serious meat envy.

Monday, April 14, 2008

The Equipment

Barbecue Gadgetry (well, any form of gadgetry) is a source of pleasure for guys around the world. Part of the joy of barbecue, in addition to the fire, the smoke and the primal satisfaction that comes when you bite into a big chunk of charred flesh, is the chance to play with really big, pretty expensive toys.

When I think about a barbecue, I immediately conjure up the Rockwellian image of the 1950's dad in the back yard flipping burgers over dancing flames on a shallow charcoal grill. To an entire generation of men, this image defined "a barbecue."

As Americans in the 21st century reconnected with the "food-as-pleasure" side of human existence and celebrity chefs like Bobby Flay began to equate grilling with "outdoor cooking," the love affair between men and their grills evolved in lock-step. A dozen commercial manufacturers now build machines that can best be described as outdoor kitchens.

A friend's father, who I am certain never prepared anything more complicated than a grilled steak in his life, purchased a stainless steel commercial grill several years ago. This behemoth monument to meat contained an infrared grilling surface in addition to a gargantuan high-heat traditional propane grill, an outdoor refrigerator and a set of side-burners. His grill was a thing of beauty, a work of modern mass-manufactured art, and completely, fundamentally unsuited for barbecue.

I use my friend's father to illustrate the essential distinction between barbecue and "a barbecue." These high-end grills were designed and built to host "a barbecue"-- a massive, 400-guest, burger-and-hot dog-with-all-the-trimmings affair that could make my friend's father the subject of neighborhood lore for years to come. Yet, while his grill could put a sear on a steak that would give some men a hard-on, the idea of slowly smoking a piece of meat over the course of hours was as foreign to him as making a souffle.

In its most basic form, barbecue is created by introducing heat along with smoke to meat, at a low temperature, over a long period of time. That's what Shirtless Mike's BBQ aims to do. To accomplish this task, we need something quite different from the high-end stainless "super grill."

We need to barbecue.

We will be using my big, beautiful, weathered Char Griller Smokin' Pro with a side fire-box and my teammate Adam's Char Griller Super Pro. There is no stainless steel or propane to be found here, just cast-iron and layers of smoke, fat and "seasoning" caked on through countless Saturdays in the sun, beer in hand, doing what we do best.

The Competition


Safeway's National Capital Barbecue Battle, in the shadow of the Washington Monument and the Capitol Dome, attracts contestants from around the country for two days of live music, fantastic food and that one-of-a-kind smell of savory, smoky meat dripping over open heat.

The 16th annual contest is home to the DC Lottery Barbecue Challenge on Saturday June 21st and the main event, the U.S. National Pork Championship, on Sunday, June 22nd. Within these two competitions, a wide range of barbecue will be grilled or smoked and presented for consideration.

In a future post, I will break-down the rules of each competition and offer a brief tutorial on what makes something "barbecue." More importantly, I plan to discuss what makes "good barbecue" and, hopefully, we'll all learn what makes barbecue "award winning."

On the first day of the competition, Shirtless Mike's BBQ will enter some variation of our much-loved Saturday afternoon staple, beer-can chicken. Moving past its redneck roots, our beer-can chicken is brined in cider-mulling spices, dry-rubbed, then slow-smoked over a sweet and savory mix of apple juice, beer and spices and basted with our homemade honey-spice glaze. I will be writing much more about this time-honored BBQ classic, but for more information check out the definitive resource on all things beer-can chicken.

On day two, we will be entering an as-yet-to-be-determined recipe for pork shoulder, using a variation on a dry rub as well as a homemade vinegar-based sauce. Familiar to fans of pulled-pork, the shoulder contains part of the pig's front leg and has a large amount of marbling throughout the meat. As any barbecue lover knows, marbling + smoke + time= juicy, tender, unforgettable barbecue. This fatty and flavorful cut carries out this BBQ philosophy to its natural high point.

I hope to include a brief guide to barbecue butchery in this space, but for the time being, the always-useful "A Cook's Thesaurus" has this entry and diagram on the pork shoulder.

Introducing Shirtless Mike's BBQ


I've created this blog in anticipation of the DC Barbecue Battle, our first foray into the very wide world of competitive barbecue (more on that to follow).

I anticipate this blog will serve as an outlet for my many food-related, stream-of-consciousness ramblings on barbecue, meat, grilling and the logistics of building, promoting and fielding a BBQ team.

Much has been written and produced about barbecue in the past several years. You can't turn on basic cable without catching a re-run of some overweight huckster waddling around the South, stuffing his face and making small-talk with other fat, hairy, possibly-inebriated barbecue enthusiasts. From Steven Raichlen's award-winning and informative books on BBQ and BBQ culture to the proliferation of BBQ-themed television of varying degrees of quality, the American media (and presumably the American consumer) has embraced the joys of being a carnivore.

You might be thinking: "Why start another blog about barbecue?" or "What makes you so damned special?" or "Hasn't Anthony Bourdain already written the same thing?"

The answer is simple-- I'm not special (don't tell my mom). I'm just another guy prattling on about his life-long obsession with fire, smoke and meat.

I know I can't offer some unique insight into the art of finger-lickin-good barbecue. I'm clearly not qualified.

I will also try to avoid employing a semi-detached journalistic perspective on why barbecue is "a true American art form." I'll gladly leave that task to the next frat-house-hero-turned-American-Studies-major who wants to sit outside, drink too many beers and call it "research" for his thesis.

My real goal to provide readers (if any exist) with a story about how three friends took their favorite Saturday afternoon hobby a little bit too seriously and wound up in a grueling 48-hour barbecue marathon against some of the best BBQ cooks in the country.

Welcome to the newly-launched Shirtless Mike's BBQ Blog.

Tuesday, April 1, 2008

Shirtless Mike's Spatchcocked BBQ Turkey

Ingredients and Basic Prep Instructions



The Bird:

1 Big Turkey, spatchcocked (butterflied), preferably free-range

Trim the excess skin and bits of the backbone/rib cage that may be protruding after the butcher is done removing the backbone. Make sure the giblets and neck are removed as well. Using your fingers, separate the skin away from the white meat, forming pockets between the skin and the flesh. You can do the same for the thighs if you're so inclined, but it isn't really necessary as the underside of the meat will be exposed once the backbone is removed.

The Brine:

1 Gallon of Tap Water
1 Cup of Fine Salt
1 Cup of Sugar
2 Teaspoons (half a palm full) of Cider mulling spices
1 Teaspoon of Black Peppercorns

Be certain that the salt and the sugar dissolve completely. Keep the bird in the brine for about one hour per pound. It is better not to leave it in long enough than to leave it in too long and pickle your turkey. No one likes a pickled turkey. Make sure to rinse off the bird and pat it dry once you take it out of the brine.

The Rub:

Equal Parts:

Fresh Rosemary
Fresh Thyme
Fresh Sage

Plus:

2 Cloves of Garlic
Black Pepper
Kosher Salt
Olive Oil

Use enough of the herbs to form a loose pesto by gradually adding olive oil to the mix of herbs, garlic, salt and pepper as you run the food processor. Since you've already brined the turkey, you can go easy on the salt. Rub the bird all over, making sure to get as much of the paste as you can in between the skin and the meat. Cover the underside of the bird as well.