Want to feel like it's warmer?

Unctuous Beef Brisket. Cornbread, moist but crumbly with gritty perfection that needs neither butter nor honey. Smoked Prime Rib, rare, sliced thin and served on a soft potato roll with a Cajun Remoulade. Chicken wings, large and shellacked to juicy perfection in the custom smokers brought up from Texas served with a tangy buttermilk bleu cheese dipping sauce.Crisp and tender rings of fried Calamari with a Smoky Chipotle Sauce that have severely addictive qualities. Rounds of crisply fried green tomatoes with Pecorino Romano and drizzled with a spicy savory sauce.

These were some of the foods I sampled at Billy Joe’s Ribworks a couple of weeks ago and am still drooling over. With all the snow we’ve had I think we all need a break and I urge you to take the ride across the Newburgh Beacon Bridge and head to the river to eat at my new favorite place to hide out. Cavernous with a honky tonk feel, this new venture on Newburgh’s waterfront restaurant row has so many of my favorite things in a restaurant. First, it’s barbeque, hands down, my favorite thing to eat. Second, it’s on the water, and by on the water I mean, ON THE WATER. The Hudson flows directly beneath the considerable deck that is slated to be ready at spring’s first blush. Honestly, listening to the ice flow under my feet while looking across the Hudson, a bridge to my left and one in the distance to the right, the ferry landing just yards away, well, it was romantic even though it was freezing! Third, it's clever, clean and the guest is paramount being attended to by cute waitresses and waiters with just enough sass to make this fun. BIG drinks. BIG plates and something for everyone from the cue lovers like myself, to the ever dieting friend, vegetarian and even your mother in law who doesn’t like anything.

In the interest of full disclosure, my mentor Joe Bonura, Sr. and his family opened this place and invited me to stop and sample some fare while they were preparing for the official opening. But this family (who are referred to in a previous post - March 11, 2010) knows how to do it and do it well. Come by land or sea, yes you can dock your boat right outside, on two wheels or four. If I’m not at your house doing a party I will be there with a plate of wings in front of me!

Did I mention the Banana Pudding?

http://www.ribworks.com/

Garlic Chicken

Garlic Chicken

This recipe started out when we were called upon to do a family birthday party. This family made a heavily garliced chicken on the grill and asked us to include this as part of their menu so I created my version of their family favorite and loved it so much that it has become a regular menu item for us in the summer. As with many of my recipes, the measurements should become in your hand rather than with a measuring cup and spoons. Add different herbs and spices, adjust quantities, make this your own.

This preparation takes little time to make but it does require a day or two in the frig so plan ahead.

2-3 Days ahead:
Ingredients:
1 whole chicken cup up in 8 pieces OR 8 pieces of chicken OR boneless cutlets, white or dark.

Brine:
¼ cup kosher salt
1 cup Boiling water
1 large onion cut in ½” thick slices
½ cups smashed garlic cloves
2 jalapeno sliced ¼” thick slices
¼ cup fresh rosemary leaves
1/8 cup fresh thyme leaves
½ cup fresh parsley leaves
Cold water and ice cubes
A nice amount of freshly ground black pepper
-Dissolve the salt into the boiling water.
-Add the onions, jalapeño, garlic, herbs & spices and let sit till the onions soften a bit.
-Add ice cubes till this mixture is cold.
-Add Chicken pieces
-Cover with cold water. Mix a bit. Cover and put in the frig for at least one day and up to three.

Day of Cooking.
Ingredients:
Olive Oil
Crushed Red Pepper
Black Pepper
Granulated Garlic
NOTE: You can also add more herbs or more smashed garlic here.
-Drain chicken discarding brine.
-LIGHTLY coat brined chicken in olive oil.
-Season with more black pepper, crushed red pepper, granulated garlic & re-season with additional herbs if you like
-Now here’s the key: Grill your chicken LOW & SLOW. Low heat and very slowly. This is the key to juicy, tender grilled chicken!

I like to serve this at home with something that can soak up the incredible juices that will come out. Orzo, Israeli Cous Cous or other small pasta shapes like Trofie or Strozzapretti work well. The pasta I use at home is an artisanal pasta named Dal Raccolto that I think is superb. Made in Italy it is distributed by Colavita in this country and you can find it in good Italian markets, Fairway (www.fairwaymarket.com), at the retail outlet of Ace Endico (http://www.aceendicocompanystore.com/) located off of 84 on the border of Brewster and Southeast or at Colivita’s online “store” (www.colavita.com/store).

The Hudson Valley Ribfest!

It’s that time of year again, The Hudson Valley Rib Fest!!! Beginning Friday, August 14 at 5 p.m. the pig out will continue the next day Saturday the 15th at 11 a.m. till 5 p.m. and conclude on Sunday again 11 a.m. till 5 p.m.

The $5 entry fee includes parking; there is music, barbeque to buy and to stroll the competition area. As far as the que for sale, I always try to go with a big group, we split up, each taking a stand and then all meet at a table and pass it all around, having our own competition!

The actual barbeque competition occurs between 12 and 2 both Saturday and Sunday so getting some samples after that requires some “que” speak but there are plenty to be had. Remember that the competitors are not under any obligation to give away hand outs but if you are a true aficionado and know how to schmooze, you can have your socks knocked off.

There are other vendors too from the usual kettle corn to fried pickles, specialty rubs, barbeque items, smokers, and ice cream-a guaranteed alka seltzer day!

This festival is part of an 8 festival competition held in NYS that is recognized by the Kansas City Barbeque Society: http://www.kcbs.us/about.php. The current rankings of the 94 registered competitors can be seen at: http://www.nybbqchamp.com/

Here are the links and I hope to see you there!
The link is: http://www.hudsonvalleyribfest.org/ and is also on my links all year.

Directions: http://www.hudsonvalleyribfest.org/directions.html

Here’s the link to last year’s winners, just to give you a head start on who to look for!

New England Barbeque Society 2008 official rankings:
http://www.nebs.org/index.php?option=com_content&task=view&id=54&Itemid=2

Kansas City Barbeque Society 2008 official rankings:
http://www.kcbs.us/events.php?year=2008&month=08&id=1132