Lazy Saturday

August 16, 2008

Some weekends you just want to sit home and do nothing. Two 14+ hour workdays in a row pretty much eliminated my desire to go out and do anything other than shop for food supplies, lie down on the couch like a lump and play with my new Weber Smokey Mountain.

IMG_7018 by you.

Breakfast at noon — Ancho, Red Pepper, tomato and Zucchini Summer Egg Beater Scramble with Jalapeno Cheese and fresh Cherries. Eaten while watching last night’s recorded Olympics on the DIRECTV DVR. Not what Micheal Phelps eats for breakfast, but pretty damn good.

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More 50mm Fixed Focal Length Food Porn

July 20, 2008

The F/1.4 50mm SIGMA lens continues to be a bundle of pure joy. I still wouldn’t say I’ve entirely mastered its use, as I find myself having to take more exposures with it than I normally would to get good results, but the results I do get are often stunning. Take a look at some of my most recent shots.

Ah, escarole and bean soup. I love the way you can control the depth of field by adjusting the aperature far more creatively than with the kit lens.

The only thing I did different on this one was adjust the F stop. Totally different effect on the picture.

Even one of our pedestrian Chinese stir-frys looks quite exciting through the new SIGMA F/1.4

I really like this particular wok shot.

Tasty results.

The tower of Barbecue Ribs. Full sunlight, ISO 100, F/5, at 1/500th of a second.

Mmmmm. Meat.

Refining the ‘Q technique

July 4, 2008

Like any Barbecue enthusiast, I’ve been trying to improve my technique and the end-results of the actual product by making a few tweaks here and there. I wanted to show you what I’ve done so far.

Ain’t these purty? Click on the “Read the rest of this entry” link below for more.

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Mr. Weber, Meet Mr. Brinkmann

June 30, 2008

Since April of 2001, when I moved into my current house, I’ve been the proud owner of a Weber gas grill. It’s served me faithfully and I expect to be using it for years to come. But as good as a gas grill is in terms of convenience, it just doesn’t replicate the flavor of charcoal.

I’ve always wanted to do real, hardwood coal smoked barbecue at home, but never had the guts to try it. Oh sure, I have a huge appreciation for the art, I’ve eaten it in its native lands, I’ve attended seminars on it, I’ve talked to a good number of pros on their techniques and such, but Its always been a “someday when I get the chance” sort of thing. I experimented with it a little bit last year on the gas grill and with wood chips, and granted, the results were pretty decent, but no substitute for the real thing.

So last weekend, I took the plunge. I saw a Brinkmann box smoker onsale for $60 at Home Depot, spending another $15 on charcoal and lighter fluid, and dragged it home.

The Brinkmann box smoker in its element.

We’re finally going to have some real ‘Q at home. Click on the “Read the rest of this entry” link below for more.

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Big Apple Barbecue Block Party 2008 Big Ass Music Video Slideshow (UPDATED)

June 8, 2008

Click Here for the 2008 Big Ass Music Video Barbecue Slideshow.
Images by Jason Perlow and Rachel Perlow, Stanley Santos, Jon Lurie, YaRoo Yang, Matt Ray.

Music by The Crooners.

Click here for more videos and highlights from the 2008 event.

Click here for the photos on flickr.

Click here for a highlights video from the 2006 event.

Big Apple Barbecue Block Party 2008: Calm Before The Storm

June 7, 2008

It’s that time of the year again, folks. Get those Bubba Passes ready!

Related Content: Big Apple Barbecue Block Party 2008 Web Site Launches

Big Apple BBQ Block Party 2008 Photos (In Progress)

The pitmasters of Ubon’s taking pride in their work. Ubon’s was one of the first to have pork shoulders off the smoker that evening.

When there is smoke, there is Q.

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NYC Dining: 2008 Big Apple Barbecue Block Party Web Site Launches

May 24, 2008

The 2008 Big Apple Barbecue Block Party Web Site has now launched. You might recognize some of the photos used here, courtesy of Off The Broiler :)

We will be returning to this year’s event as usual, with some spare tasters in tow. Atkins baby, Atkins. Until then, have a look at last year’s photos and podcasts.

Podcast #45: Whole Hog at The Pit with Ed Mitchell

April 30, 2008

The Pit Authentic Barbecue
328 W. Davie Street, Raleigh NC
(919) 890-4500

Web Site:

Click Here to Listen to the Ed Mitchell Whole Hog Podcast

Click Here to see a short video clip of the Whole Hog BBQ Smoking Process

Related Post: VarmintBites — The Pit Is Great, and They’re Open for Lunch!

Related Multimedia: Ed Mitchell A/V Presentation at Raleigh News and Observer

Click Here for a Hi-Res Slide Show of The Pit Restaurant in Raleigh, NC