NJ Dining: CulinAriane, Montclair and Dinosaur Bar-B-Que, Newark

They still got it!  After years of accolades and a bustling celebrity chef lifestyle, CulinAriane has retained the je ne sais quois that made the Montclair restaurant one of the finest in New Jersey!

Entrees at CulinAriane always boast the best of the season.  The halibut with spring vegetables and morels (left) was not only a beauty to admire, but a fresh delight for the palate to enjoy.

Read all about it on Hot From The Kettle.

A dinosaur rides into Newark on a Harley …. It sounds like the beginning of a bad joke, but it’s actually the beginning of a beautiful relationship!  John Stage, renown pit master and founder of Dinosaur BBQ has stomped into Newark and brought his competition class Bar-B-Que with him.

The location in Newark, which opened in May 2012, marks the first out-of-NY-state location for the Dino.  Located conveniently next door to the Prudential Center, the acclaimed, east coast Dinosaur Bar-B-Que has embraced Newark’s underdog chic and brought out it’s best.

Visit Hot From The Kettle for a full taste of the Dinosaur menu and video from the smokehouse.

Gary Wiviott, Please Let Me Back in the Program

Gary Wiviott’s new BBQ book published by Running Press (which he authored with food writer Colleen Rush) is based upon his popular web-based course on how to master the Weber Bullet smoker in 5 easy lessons. Unfortunately, because I decided to skip ahead to Step 3 after Step 1, he threw my ass out of the program.

Click on the “Read the rest of this entry” link below for more.

The Finger-Lickin’ Ginormous Carolina ‘Q Post

Over the summer months in 2008, I’ve spent a lot of time in the Carolinas, in particular, the Raleigh-Durham-Chapel Hill area (The Triangle) and also the Columbia, South Carolina area. Two cities which are as different as can be from a cultural and socio-economic perspective, but which do share something in common — Barbecue.

Even if you are trying to shed the pounds like I am, when you travel, maintaining discipline can be extremely difficult, especially when you are surrounded by co-workers who want to go out and have a good time. And when you’re in the South with a bunch of out-of-town males, particularly in the Carolinas, evening entertainment can usually be classified into two distinct areas — ones which involve Pork and ones which do not. I’m not going to get into the details of the ones which do not, because that could get me in trouble with the wife.

Here are all my Carolina Barbecue sins exposed, some of which I am proud of and would repeat again, and some of which I would not.

Click on the “Read the rest of this entry” link below for more.

A perfect Labor Day, courtesy of Professor Wiviott

Despite the worry for my friends in New Orleans today — which it seems may escape the worst of Gustav’s wrath — Rachel and I had a pretty ideal Labor Day, thanks to Gary Wiviott’s Master the Weber Smokey Mountain in 5 Easy Dinners Course.

Gary Wiviott’s Online WSM Course is a must for any prospective Smokey Mountain owner.

We’ve been messing around with our WSM for a few weeks now, and while we’ve made some very tasty stuff, it would be arrogant to say that we’ve mastered its use and gotten ideal results with it every time.

I was recently directed to Gary Wiviott’s web site and his five steps to excellent barbecue course. I met Wiviott a few years ago on a visit to Chicago, where both Ron Kaplan and I had a very meat-filled dinner with him at Fogo de Chao restaurant, a Brazilian Rodizo place. Until recently I had no idea that he was such a ‘Q fanatic, but I knew he was a food nut — he runs the food discussion site LTHForum.com, which specializes in Chicago restaurant talk.

Ready to make ‘Q on your WSM like a pro? Listen to the Professor. Click on the “Read the rest of this entry” link below for more.

Lazy Saturday

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.

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.

Click on the “Read the rest of this entry” link below for more.

Refining the ‘Q technique

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.

Mr. Weber, Meet Mr. Brinkmann

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.

Big Apple BBQ Block Party 2008 Videos (UPDATED)

Wild Magnolias Outtakes Reel

Serious Food Talk

Adagio For Meat

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

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

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.

Click on the “Read the rest of this entry” link below for more.