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News from the Club...
The Smokin' Pro
Sunday, 6 June 2010
Wow! Some party!!
Mood:  caffeinated
Now Playing: Jamaican Steel Drums
Topic: News from the Club...

well, its over. 

 

lots of food. not enough people. planned for 50, coulda fed 100, had about 30-40, which was nice. ppl had a place to sit, room to move around, and the layout worked well. the band tent (loaned by Jerry J) worked out as long as it wasnt a steady rain.

this morning, it is a steady rain, i have some gear out there under the tent, and its sketchy.

but the party was a good success, the big bamboo is a huge upgrade. all had fun, i got to play a little, and there were some nice friends made and revisited. 24 racks of ribs is alot of ribs.

 

Club Carib is now officially open for Summer 2010


Posted by myclubcarib at 9:55 AM EDT
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Friday, 28 May 2010
One week to go!
Mood:  energetic
Topic: News from the Club...

Next weekend on Saturday June 5 at 2pm the PARTY of the Summer begins. 

Here is the Facebook announcement.....

 

http://www.facebook.com/event.php?eid=122113827817628&ref=ts

 

come on by! 


Posted by myclubcarib at 8:46 AM EDT
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Friday, 23 April 2010
CLUB CARIB 2010 Opening Party
Mood:  a-ok
Now Playing: Tropical Bird
Topic: News from the Club...

Hey everyone...hope you all survived the Winter! It seems to have been a gentler Winter than in the past; although that last BIG snowfall was a hefty one. Thankfully, that season is over and soon, very soon, the Club Carib will be alive again and abuzz with the sounds and flavors of Summer.

 This year's opening day is Friday June 4th for a standard Happy Hour from 4-7pm, but the NEXT DAY will be the party. 

Mark it down...Saturday June 5th 2pm till closing. Food, drinks, live music with LOST DOG, should be a hoot. Invited guests only, if you're reading this blog, chances are you are already a Member!

Happy Spring!!! 


Posted by myclubcarib at 7:39 PM EDT
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Sunday, 6 December 2009
We're still here!! Forgot the blog!!
Mood:  a-ok
Topic: News from the Club...

Club

   Carib 

Hey folks...TJ here letting you know that Club Carib is alive, well, and growing! The large smoker rig

 -working the ribs.

 

Please send me an email to info@clubcarib.org with any questions on BBQ, how we do it, what we get to come and cook for you, or anything you want to know.  


Posted by myclubcarib at 10:52 AM EST
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Tuesday, 21 April 2009
My apologies for not posting more frequently...

Hello loyal blog readers, I am sorry for not keeping you up to date. Things have been very busy gearing up for the 2009 season that the Blog has been neglected, I admit it. In addition to all the events planned for this Summer, I've been asked to perform in another theater production, running for 20+ shows in Westport at The Depot Theater, and also in Glens Falls at the playhouse. The production is "Forever Patsy Cline" and my role would be the guitar player in the band onstage. Craig Johnson (drummer) will be a friendly, familiar face onstage alongside me as he was in "Beehive", my first theater production gig.

Now as far as the food....

Andymac was over yesterday to help with the canopy frame - thanks Andy! - and I had started a couple pork butts early in the morning with Ernesto. Cooked them for 10 hours. Andy had a sammy and declared it safe to eat. 

 

Pork Butt (aka Boston Butt, Picnic shoulder) about 10 lbs

-prepare meat by washing and pat-dry with PT

-cut out any blood stained areas, deal with details as usual

-wipe a light coat of oil, canola or veg, on exterior

-use favorite dry rub, or mix own with paprika, S+P, chili powder cumin, garlic, turbinado sugar, cayenne, etc

-rub the magic dust into the meat, coat entire roast

-store in fridge overnite or for a few hours, but you can start cooking immediately if you must

-remove butt from fridge, start your fire

-I use 1 lit chimney, plus 1 unlit chimney as minions

-when lit chimney is ready (flame) pour into firebox pour unlit minions next to lit pile in basket on the INTAKE side

-monitor your cooker temp until you reach 200 and climbing

  -place a drip pan to catch juices, mop, etc

-put your probes in and place your meat on the grate

-after 2 or 3 hours of wood fired smoking, rotate butts mop and cover in foil for 2 hours

-after those 2 hours, remove the foil, mop again

-monitor temps; cooker should stay around 225 degrees, meat is done when it reaches 170 internal (dont worry about medium or well descriptions, WAIT until 170 for the most tender pulled pork BBQ

-when 170 is reached, give the meat a good coating of sauce, open up the intake on your fire and let 'er rip, 250-300 OK for a blast of heat to glaze the sauce. DONT STIR OR SHAKE THE FIRE!!! or you'll get ash all over the wet sauce!  

-after 15-20 minutes, remove the meat, cover in foil, wrap in a towel, and let it rest for a half hour. Then its ready to pull

-rip the grains of meat with a fork, or pull with CLEAN hands or use latex and powder free surgical or food handling gloves. "Pull" the strands of meat and put in pan, remove any large fat or undesirable pieces

-pour some BBQ sauce over the finished pork and re-heat in steam pan. serve on sandwich buns with cole slaw or on plate with cole slaw, baked beans and biscuit 


Posted by myclubcarib at 8:52 AM EDT
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Thursday, 11 December 2008
Pics are coming!!

The pics from recent cooks will be posted shortly...please check back!

Since the salmon, we have slow cooked lots of ribs, Boston Butts, the Thanksgiving turkey, Jamaica Jerk Chicken & Festival, and last weekend we did up 3 racks of St Louis ribs, a rack of baby backs, 2 loins, and a shoulder.

 This coming weekend we are doing a 16 hour beef brisket in what looks like will be our first major (one foot or more) snowstorm. should be interesting holding 225' for 16 hours!!! 


Posted by myclubcarib at 10:00 AM EST
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Sunday, 23 November 2008

 Well, heres how the smoked salmon turned out....also whipped up a lime/garlic cream sauce for dipping. Used apple wood for the smoke flavor. Real tasty, kept it in until 170, sounds heavy but it was just right.

Posted by myclubcarib at 6:49 PM EST
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Smoked Salmon
Mood:  on fire

Smoked Salmon today. Cold outside. Prepared the filet with salt, pepper, garlic, white and red onion, habanero, and lime.


 

 

 

 

 

 

 

It has been in the smoker for about 2 hours now and its internal temp is just at 150, wont be long now. I just dressed it with some lime slices and snapped a pic.

 

 
 
 
 
 
 

Posted by myclubcarib at 2:07 PM EST
Updated: Sunday, 23 November 2008 7:07 PM EST
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Saturday, 22 November 2008
Desserts
Mood:  on fire

TIRA MISU

Heidi made up small 'loaves' of Tira Misu

from scratch, then we froze them.

We take them out before dinner,

slice however many pieces

we need,

then as the time comes for dessert

they are perfectly thawed.

 

REVERSE AEBLESKIVERS

These are unique.

Dan Mousseau gave me the idea.

I had collected a small number

of vintage Griswold pieces.

These are old, pre-war (WWII that is),

cast iron cooking pans

that have an undeniable

distinction as the preferred age and style

for the modern outdoor chef.

One particular pan is of special interest,

and it is one I waited for.

My investment is less than $100 total for ALL my Griswold pans.

Anyway, the cool pan is a Gris #36 or '962' casting.

This is the aforementioned 'aebleskiver' pan.

 

 

An aebleskiver is an apple puff-pancake, Amish

or Dutch origination, and while the pan is

an authentic puff-pancake pan,

Dan looked at it, flipped it over

and wondered aloud if the convex side

could be used for cooking something.


 

 

 

 

 

 

 

 

 

 

Well, no sooner had he mentioned it

that I thought exactly how one could use the 'flipside'.

Here now, with a left-justified margin

is my recipe for

REVERSE 'SKIVERS

 Cherry Reverse 'Skivers

Once the dinner and all other food is removed from the grill, and the coals are still aglow, a tasty dessert can be cooked either while you dine, or later, depending on the life left in the fire.

In advance, prepare a pie crust dough from scratch. You will need flour,

salt, Crisco shortening for the dough, and some fruit filling and butter.

In a bowl, put in one cup flour and 1/2 teaspoon salt.

Cut in 3/8 cup or 3/8ths of a bar of Crisco until crumbly, pea-sized balls.

Sprinkle in water, one tablespoon at a time, and then stir with a FORK

until it turns into a ball. DO NOT HANDLE EXCESSIVELY.

Using flour liberally, roll out the dough using a rollpin to about 1/4" thick.

Use a drink glass as a cutter and make 7 discs, about 4 or 5 inches round, out of the dough.

Put a dab of Crisco on each bump or reverse side of the pan. Place the dough discs on all 7 bumps, using the tines of the fork to seal the edges to the pan, and also to give the edge a decorative fluting, or knurling. 

Once the dough is in place, put a dab of butter on the top of each disc, and spread it around the dough a little as it melts. The pan is now ready for the coals.

The fruit filling can be either home made or from a can. Apple 'skivers I usually make homemade, from apples here on the property. For cherry 'skivers, I use the fruit compote that comes in a can. It's fine.

So, you just put the pan on the grate in the firebox, check it every 5 minutes, rotate it once if possible, and as soon as you think they're  ALMOST DONE, quickly remove the pan from the heat. The cast iron will continue to cook so pop them off the pan with a good whack onto the grill shelf before they burn. If they break, it's OK, they are going into a Margarita glass. 

Prepare the glass with some whipped cream; homemade or Redi-Whip, down in the lower well of the Margarita glass, and put some fruit down there too.

Then place the 'skiver, like a cup, into the glass, on top of the whipped cream and fruit. If the 'skiver is in pieces 'cause it broke, simply arrange them into a cup shape.

Fill the cup with fruit, top with whipped cream and/or vanilla ice cream.

Serve & enjoy! 

 

 



Posted by myclubcarib at 7:21 PM EST
Updated: Sunday, 23 November 2008 7:01 PM EST
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A place to unleash recipes, ideas, moronic thoughts
Mood:  spacey

So, after being laid off at the end of October, naturally one finds oneself with a bit more available time.

I tried to do good things; fixed up some lingering happy homeowner issues, moved all the safecracking equipment into a secure consolidated area, made sense of over 9,000 separate key blanks, hung them onto 664 separate hooks, mounted them onto pegboard, sorted out the paddling gear, 

Took the time to travel to Manchester VT and Granville NY, thru the Mettowee River valley, playing music and seeing friends.

Also spent time practicing  the craft of BBQ'ing. Not grilling, but cooking real barbecue. Now the word 'barbecue' is a misnomer to start with, (never mind what your purist Grandpa says!)  The word 'barbecue' originates from Portuguese, meaning to cook over a fire, which is exactly what "grilling" is!  

Confused?

Me too. All I know is when I go outside at 1:00am in the pitch black to light the fire, I know at 12 noon - lunchtime - there will be some serious good eats. Here's what I've tried so far...

Beef Brisket 12 hr cook... Awesome


 

 

 

 

 

 

 

 

Boneless Pork shoulder (Pork Butt) 8 hr cook... Sliced, very tender, juicy

Boston Butt (Bone-in pork shoulder) 10 hr cook...pulled pork,with a home made BBQ sauce,  Super

Ribs & Chicken BBQ  4 to 5 hours, always a winner. 

 

 

 

 

 

 

 

Smoked whole chicken 5 hr cook...too low temp, no crispy skin, but tasty

Jamaican Jerk Chicken 5 hr cook...temp too low, but excellent flavor, also made the traditional accompaniment, Festival,  which is a cornmeal based fritter of sorts, dipped into the Jerk sauce. The sauce is very distinct, flavorful, and uses Allspice as it's prominent ingredient.

Baby Back Pork Ribs 4 1/2 hr cook...low 'n slow, the BEST this time. Also did a rack of Beef Ribs, which I had condemned already and swore I would never buy again, but I must say, as a flavor compliment/alternate, they were real good. I still think I'd refrain from loading up the cart with them, especially if the BB Pork ribs were available at a comparable price.

Smoked Salmon ....trying this tomorrow, I'll post the results. 


Posted by myclubcarib at 6:45 PM EST
Updated: Sunday, 23 November 2008 7:17 PM EST
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