Just Call Me Sparky - And Support Your Local Firefighters

Matt told me about a great project that helps our firefighters. It's a program to benefit those brave guys/girls who risk their lives both in fighting fires and with EMS. It's FireFighter's Barbecue Sauce as well as t-shirts and those neat wrist bands that get the word out about worthy causes.

Firefighers Barbecue is now featured at the Albuquerque, New Mexico Fiery Foods and Barbecue Show. Sure wish I lived near there. I'd be there in a heartbeat. But, I'm way out in North Carolina, and that's a long road trip.

In any case, the idea is that you can have a unique fundraiser with barbecue sauce (and the cool shirts and armbands). Isn't that much better than some of those awful things they send kids out to sell like dust catching knickknacks or popcorn that costs $15 for a mini can? Really, who doesn't love some good barbecue sauce? Count me in on that.

I am pleased to say that I have never caught my grill on fire other than in the way intended. I did, however, I am sad to say, burn up a tree in my yard. I thought it would be too much work to try to get those limbs out from under that had sharp needles. The tree was evergreen, so I thought, "Hum. I'll just burn those gross brown limbs under the tree. Green stuff won't burn." Hello! That's not a good plan. The tree was a 100 foot or so tall and the fire went about double that. It was quite amazing. Take my word for that.

I called 911 and got out the water hose. A policeman drove by and saw the problem and helped me water down the side of the house. The firemen were there in 5 minutes or so. One fire guy said, "Man, I thought that could not be a tree fire. We could see the flames and smoke across town." But, yes, it was that gross old evergreen tree in my yard that I always hated. They make really big and amazing fires - old pine trees of some strange sort. My brother, a landscape engineer, said it was some sort of special everygreen from China. All I know is that it cut my fingers picking up limbs and stopped up the lawnmower.

The neighbor kids got in from school to see this smouldering trunk in my yard that was charred black. I told them a space ship landed on it (-: In a small town, your stories must be more interesting than just you set the limbs on fire under your tree and burned it all to heck.

Since the firemen came fast, I did not burn my house down - about 30 feet away. I do not have to worry about those old limbs jamming up my mower now, since I sure killed that tree in the process. For my birthday (by request), the family came out and got that old trunk cut down and out of here.

So, I say God Bless Firemen, and if you see some Firefighters Barbecue Sauce out there, buy some. You'll get some great sauce and help out a super group of folks who are there when you need them, although I hope you never do.

I still get teased now and again about being "Sparky" and lighting up the whole town with my tree fire. It could have turned out really bad, but the firefighters were right on it and got that put out. I also have a cousin who is a professional firefighter. So, I have a real special place in my heart for those who put out our fires, and I promise to never again burn up a tree in my yard. Cross my heart.

Rotisserie Chicken Looks Ready to Take Flight

Mr. Chicken Was Flipping and Flapping on the Hibachi Rotisserie

I got a wild hair and decided to grill a rotisserie chicken. This is not something I do - obviously. I grill. I smoke. I pit cook and Dutch oven cook. I even cook on sticks. But, I've never done rotisserie.

Not So Easy

Putting together a rotisserie is not that easy for starters. There are a lot of parts, and the thing has to be counterbalanced to run smooth. OK. Got all that. The thing was turning like a windmill - slow steady. Yippee.

The directions did not say anything about the chicken specifically. So, I jammed that little bird right on the rotisserie and turned the button on. And, the fun began . . .

Mr. Chicken was flipping and flopping all over the places. As the chicken rolled over, the wings and legs began to wave. It appeared this bird had come back to life and had plans to fly away.

Hum . . .

I called the grill company. They thought I had assembly problems with the rotisserie and were explaining counterbalance and so on.

I said I had all that down.

"So, it's turning then," they asked.

"Yep," I said.

"Now, what's the problem with the chicken?"

Chicken Prep is Important

I really needed a video of this, but it would proably be a YouTube classic and forever haunt me. So, I was trying to verbally describe how the wings and legs were flapping and hitting the grill and making quite a calamity out on the porch. I pray the neighbors were not watching, since this was a very odd sight.

The grill guy finally figures out what I'm trying to tell him and asks if I tied up the chicken.

Huh? Well, no. I never tie those chickens when I grill them, smoke them, or convection grill them. And, I sure don't tie up the chicken when I make Beer Butt Chicken - one of my best recipes.

Of course, the chickens are not spinning with these other techniques, so there's no reason to truss up the birds. They just sit there and cook.

If You've Ever Made an Outdoor Grill Mess . . .

I thought I'd share this, although I hate to admit I did not tie up my chicken and had it almost went airborn on that rotisserie. If you do decide to rotisserie anything, you want some cooking string or metal ties to hold down floppy parts. Otherwise you have quite a show out in your yard - especially amusing to kids.

If you make this mistake and check in here to find a solution, the grill company guy said that my best bet was to cut off the wings and legs and grill them while rotisserie cooking the chicken body. After all, I did not have the stuff to tie up a chicken right on hand, and this cook was in progress.

I'm not so sure I'm going to be a world class rotisserie outdoor cook, and I'm not sure I want to be. That old flopping chicken was enough to scare the dog. Flip. Flop. Bang. It was something to behold, so if you do want to freak everyone out, then rotisserie your chicken without securing the floppy parts. It really does look like it's come back to life, and that's not a good thing when you're trying to fix dinner.

I share the good times, so I figure it's only fair to share the bad times. If you've ever had a grilling disaster, don't feel bad. It happens to the best of us. And, I may decide to get a handle on rotisserie. I'm sure it's not all that hard. But, I sure made one mess of it this weekend.

Foodie Link Exchanges or Reciprocal Links

Don't Act Ugly When You Want An Online Link - That Doesn't Work

I'll always remember the first foodie to hit me up for a link exchange. She sent an email telling me that she had linked one of my recipes. "You don't have to link me this time, but I expect return links in the future," noted my fellow food writer.

Not Impressed

I was not impressed. I did not ask for a link and never have. If my work helps readers at another site, it's great to be linked. If I'm linked simply with the idea that I'll link back, then I'd rather not be linked. I take pride in my work, and a straight link exchange feels like cheating and that I don't think my work is good enough to stand alone.

Bad Link Requests

Anyone who has been writing online very long has probably had some really wacky link exchange requests. I must say, "Why would I link to a site on martial arts on a barbecue site?" Does the site owner think my readers are going to kung fu cut their chops or something?

Michael Bluejay has a great article called Why Your Link Exchange Request Failed. It is definately worth reading, and it may explain why many site owners are not excited about link requests.

Yes! I Do Link

My blog and web sites include a lot of links. It's rare that I even notify the owners. I just link good stuff that I know my barbecue readers would enjoy.

In some cases, I do contact site owners for extra information. But, I'm linking because I think the other person has good content and not because I want or expect anything in return.

An example here would be that I got in touch with Leslie Haywood about her Grill Charms. In addition to noting those on my blog, I spoke with her about a feature article for my web site Yes You Can Grill. Leslie is now one of my Barbecue People featured on my site.

Content Based Links are Much More Valuable

My style is to include links on my content pages where they will be much more effective. Unfortunately, some web site owners or bloggers don't seem to understand this concept.

One food writer got really huffy when I offered to link one of her pages in an article rather than list it as one of those "see also" links that are popular (but get very few clicks). She didn't bother to send over a solid dessert link to round out a barbecue meal.

Oh well. I linked one of my own desserts. I'm still working on desserts (obviously), but I'm not looking through someone's collection after being asked for an exchange (and getting blown off). She wanted the favor. I didn't. And, I offered a better deal than she requested. She just didn't know it.

Michael sums this up with an example and this explanation:

"Notice something else: I didn't put his link on a links page, I put it on a content page. That was the most logical place for it. And the link is 100 times more valuable for him on the content page rather than a links page. And that works out a lot better for him, both for the number of clicks he'll get and for transferring Google PR power, which is what most link requesters are after in the first place."

Message Board Requests

I write for a couple of larger sites (covering multiple topic areas), and I'm always amazed when someone starts a thread about trading links. There will be return posts saying, "I added you." Then it's, "Thanks. I added you back."

Seriously, how much good does a link to knitting do for someone who writes on mountain biking and vice versa? There's not much overlap on those topics. Both sites end up with those long link lists that are virtually worthless to readers when the trades don't make any sense.

Bad Google Juice

Google does factor in links, and they should. That can be a good measure of quality content when the links are related and based on providing good supplemental content.

I'm more than glad to link Craig "Meathead" Goldwyn and his Amazing Ribs web site. He knows his smokers, and I know readers interested in outdoor cooking will benefit by dropping by his barbecue site.

I'm not linking to sites on fashion and make-up on a barebecue blog, because that just doesn't make any sense.

Google, of course, is aware that a lot of link exchanges are made online. In fact, there are sites that will just randomly link your site all over the web (not a good idea). As the system continues to get more sophisticated, I'd guess that random link trades will heavily impact on page rank and incoming ads.

Getting Off the Grumpy Bus

Yes. I do understand. Trust me I do.

Most food writers do it, because they love to cook and love to share recipes. (If not, then someone needs to look for another topic area.) Food and cooking does not pay well - at all. Just stating a fact.

When you work hard and put your heart into a blog or space, it's very discouraging when no one visits and no one comments. Well, they can't comment if they don't visit. Duh. You get the picture, and if you're new at this, you've probably found that it's really hard to get a foodie blog or cooking site off the ground and getting traffic (other than your Mom).

Some Tips for Foodie Writers and Cooking Bloggers

Focus on putting up quality information. Just ignore stats and such in the beginning and put your energy into making a space you'd personally want to visit.

Check out other foodies and interact. This is different from shooting out loads of "link me - link me" emails. Just hang out now and then and get to know others who share your passion for cooking and for writing about food.

As people get to know you and check out your site, you'll start to get those coveted links. I know that I link when I'm writing something and someone comes to mind who writes in the area I'm covering. It might be a while. But, that perfect moment will happen, and I'll hit someone with a link that I know my readers will like. Often, it's someone I know from online, but it can also be a random writer who is just simply doing great work.

Are You Tired of Getting Those Grill Special Orders Mixed Up?

Mark Your Meat with Grill Charms and Get Those Special Grill Requests Right Every Time

If your family is anything like mine, then you get special orders off your barbecue grill. One kid loves spicy sauce. The other hates spicy and wants the mild BBQ sauce. Mom likes her steak rare. Cousin Ben prefers his steak burned to a crisp (although I can't explain that).

Now, there is a solution - grill charms. If you're familiar with wine charms, you get the idea. If not, don't fret, and I won't tell anyone you don't know about wine charms. Basically, grill charms are indvidual markers (about the size of a dime and with a toothpick-like stick in piece) that you press in the meats so that you know what's what on the grill.

Leslie Haywood invented and designed these neat grill chef accessories. She told me that she doesn't actually "man" the grill. That may be a good thing. It's nice to have a break from cooking. Leslie does, however, help with the barbecue party planning, and she came up with this neat idea that helps keep things in order out on the deck.

If you have a barbecue or grill geek on your holiday list or if your favorite griller has a birthday coming up, then Grill Charms are unusual and also useful items that will put a smile on the BBQ chef's face as well as making the party guests happy when they actually get what they wanted off the grill.

Grilled or Smoked Brined Turkey

Moist and Flavorful Brined Turkey

If you want a really terrific turkey this year, try brining the bird. You do have to start a little earlier, but it's worth the extra effort.

Here's my basic Brined Turkey directions and basic recipe plus some ideas, so that you can doctor up your own turkey and have a unique flavor this year.

Once you brine your turkey, then you smoke it like you would other meats. But, don't add the water to the smoker. You want a higher temperature, similar to oven cooking. Aim for around 350 degrees F and about the same cooking time as in the oven.

The reason for the quicker cooking for a smoked turkey is that turkey meat dries out if cooked really low and slow. The texture is simply different from beef or pork. It still takes a while to cook a turkey on a smoker or on a grill with a lid and on the cool side of the grill (not directly over the flames or heat). The smoke flavor gets in there fine with the shorter cooking time.

If you don't want a whole turkey, you can do a bone in turkey breast. Just make less brine if doing a breast or breasts. Cooking time is less as well, since the size is not as large.

Also note that you want to go with the basic water brine recipe in the guide rather than the fruit juices, because the skin may get too dark with the extra sugar in the juice.

We plan to smoke a turkey breast and a spiral ham for Thanksgiving this week. I think we'll plan to do the smoking on Wednesday, so we're not trying to cook both indoors and outdoors on Thanksgiving day. Turkey is fine served cold but can also be heated up for the meal. The smoked flavor is actually more obvious the second day.

Barbecue Twelve Days of Christmas

Brrrr! Yes. It is cold outside, but that's half the fun (sort of).


You may not think of Christmas as barbecue season, but grills sell well around Christmas time. Why? Grills make great gifts as do the various accessories needed for super outdoor parties.

In the spirit of the season and for all those grilling fanatics out there, I've written a song highlighting those grilling gift wish lists. This song must, of course, be sung very loud and off key.

It is also most fun sung when cooking up some Beer Butt Chicken, but any grilled food will do. Just slap something on the grill, and belt out this new holiday classic.

Barbecue Twelve Days of Christmas
by Cyndi Allison

On the first day of Christmas,
My true love sent to me
A smokerwith cherry wood chunks


On the second day of Christmas,
My true love sent to me
Two outdoor gloves,
And a smoker with cherry wood chips


On the third day of Christmas,
My true love sent to me
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips


On the fourth day of Christmas,
My true love sent to me
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips


On the fifth day of Christmas,
My true love sent to me
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips

On the sixth day of Christmas,
My true love sent to me
Six chimney starters,
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips


On the seventh day of Christmas,
My true love sent to me
Seven bags of charcoal,
Six chimney starters,
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor glovess,
And a smoker with cherry wood chips

On the eighth day of Christmas,
My true love sent to me
Eight outdoor cookbooks,
Seven bags of charcoal,
Six chimney starters,
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips


On the ninth day of Christmas,
My true love sent to me
Nine Weber gas grills,
Eight outdoor cookbooks,
Seven bags of charcoal,
Six chimney starters,
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips


On the tenth day of Christmas,
My true love sent to me
Ten Char-Broil caddies,
Nine Weber gas grills,
Eight outdoor cookbooks,
Seven bags of charcoal,
Six chimney starters,
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips


On the eleventh day of Christmas,
My true love sent to me
Eleven grain fed beef steaks,
Ten Char-Broil caddies,
Nine Weber gas grills,
Eight outdoor cookbooks,
Seven bags of charcoal,
Six chimney starters,
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips


On the twelfth day of Christmas,
My true love sent to me
Twelve ice cold Bush beers,
Eleven grain fed beef steaks,
Ten Char-Broil caddies,
Nine Weber gas grills,
Eight outdoor cookbooks,
Seven bags of charcoal,
Six chimney starters,
Five Big Green Eggs,
Four kabob sets,
Three rib racks,
Two outdoor gloves,
And a smoker with cherry wood chips!


Now, somebody's dad definately needs some more grill gear. I'm thinking perhaps a big drop cloth or perhaps one of those side fence things like they put around trampliines these days.

Worst Foods of Thanksgiving - Thanksgiving Food Fun

We Americans are funny. We will cook and serve foods we detest, because that's what you do on Thanksgiving. It doesn't matter what it tastes like. It's the spirt of the season. It's the rule.

In celebration of Thanksgiving icky foods, I've gathered a list of foods people love to hate at Thanksgiving. Ironically, these are some of my favorites. Or, that's what I tell the boys when I plop these on the table come turkey day.

Top Ten Worst Foods on the Thanksgiving Table

10. Sweet Potato Marshmallow Melt - The very worst is when the marshmallows are hidden. You take a big bite of sweet potato, and then . . . ick . . . there's that melty marshmallow.

9. Green Bean Casserole - I suspect people just say they hate green bean casserole with those dried, fried onion rings on top. The bowl is always empty, but still people talk junk about this one. Where does it go? Does it just evaporate? No. I think not.

8. Jell-o with Fruit - Jell-o is supposed to slide down like ice cream. When you add fruit (like especially fruit cocktail), then you have to chew Jell-o, and that's just WRONG. Even the dog won't eat this.

7. Cooked Carrots - I don't think carrots were meant to be cooked. That's why you put orange juice in there when you're boiling them. Then, you ruin your carrots and your orange juice.

6. Cranberry Sauce - You know that hunk of stuff in the can. You shake it out, and it still looks like the can complete with the can ridges. Oh yes. It's Thanksgiving when you have canned cranberry stuff.

5. Giblets - Boy, I was sure surprised the first time I found that bag of spare parts in the turkey - after I cooked it and put it on the table. These are supposed to be used to make your gravy and dressing. Just don't look in the pan when you're boiling the turkey neck. That's enough to scare anyone.

4. Dressing or Stuffing - This is a good way to get rid of the stale bread. Some of it is very good. Some of it is dreadful. Take a small portion first and proceed as indicated.

3. Fruitcake - You knew that one was coming. There are enough fruitcake jokes out there. I'll just let that one rest other than saying the birds won't eat it either. Toss some in the yard and see. Sad.

2. Pumpkin Pie - The idea is good. Sadly, most people don't get it right. The crust is white and soggy, and that't not a good thing.

1. Turkey - OK. I said it. Why do we need a giant bird that takes up the whole oven on the one day of the year we're trying to cook a ka-zillion other things? Then, it's turkey leftovers for days and days. No wonder no one wants another turkey for a whole year.


Mostly we smile and gobble up the Thanksgiving feast or pretend our plate is too full when the bowl gets passed with the worst of the holiday fare.

Kids, on the other hand, know what they know. This poor kid didn't think much of those carrots.



My oldest son still reacts like this to foods he hates. In fact, he threw up in his friend's hand in high school when the other boys put peas and mashed potatoes in the milk and shook it up. Just looking at that did him in. My son's buddy stuck his hand out for high five. My son tried to turn but threw up right in his hand. So, when he says pass on the Jell-o, I don't push it.

Now you have an excuse to break out the grill and make something everyone will love from Yes You Can Grill. But, then again, it's just not Thanksgiving without all the old classics.

Holy Smoke - The Big Book of North Carolina Barbecue

North Carolina Smoked Barbecue Shoulder

UNC Press has just come out with a great book about North Carolina barbecue. Holy Smoke: The Big Book of North Carolina Barbecue
features how to cook barbecue as well as tracing the history of BBQ and includes information about famous que restaurants and pit masters from NC.

You can read more about Holy Smoke at my outdoor cooking web site - Yes You Can Grill.

I don't really excited about most books on barbecue. They usually just have recipes and try to improve on or add odd ingredients to classics. No. I really don't especially want to put mango on my chicken. I like that in my fruit salad. Thanks.

Holy Smoke really isn't a cookbook, although you do get a lot of inside secrets to making North Carolina barbecue and also directions for some sauces, slaws and even desserts like the famous Pig Pickin' Cake. It's more like walking back in time (and up through today) and getting to meet and talk to everyone who played a part in making barbecue big in the Tar Heel state.

You don't have to be from North Carolina to appreciate Holy Smoke. It's a fascinating story for anyone who enjoys barbecue in general or who likes great stories of people and places.

Holy Smoke would be a great book to give to anyone on your gift list who enjoys outdoor cooking or for family and friends from the South. It's also a fun read for general history buffs.

Free Kraft Food & Family Magazine Now Online

Kraft Food and Family has always been one of my favorite online freebies. It's a glossy magazine from the Kraft Kitchens sent out quarterly. It's not a barbecue magazine, but they do include some great grill recipes in the summer issues.

When I first signed up for Kraft Food & Family, I thought it would be a booklet or something. But, it turned out to be a real magazine and packed with lots of ideas, directions, tips, and recipes. I really looked forward to getting the free cooking magazine.

My new issue of Food & Family came in this week, and it includes an "important notice" on the side flap. The next issue will be an online edition. They included a coupon code and promised $5 in Kraft coupons to go to the online form and sign up for the online magazine. Well, actually you don't get to the magazine. You get signed up for the weekly emails and then notification when the online magazine is actually ready.

I must confess I was bummed. I'm just not as likely to sit down and read a magazine or check out recipes in an online magazine format. It's kind of like those e-cards. They just don't feel real like the ones someone takes the time to buy, write on, and stick in the mail with an actual stamp. Sure. I enjoy e-cards that folks send, but it really is not the same as getting a card I can hold in my hands. Same thing with a magazine. It's not really a magazine, in my mind, when it's online.

The economy is bad, and printing is expensive. I noticed that Christian Science Monitor is going to the online format as well. Whew. What a week. Print is looking pretty shaky these days.

I generally roll with the flow. I clicked over to the Kraft online form. I put in my coupon code and my zip code as requested. No dice. It didn't work. I changed the zeros to regular old letter O's in case I was reading them as numbers instead of letters. There were two of those, so I tried each on separate and both together. That didn't work. I checked the zip code. We don't use the extra four around here, but I looked at my label and then tried zip plus dash plus four as on my label. Nope. That didn't do it either.

There is a click to sign up as a new member at Kraft on the home page of Kraft. I suppose I could do that. I don't know if I'd get the $5 in coupons if I went that route. I'm also not sure I'd even read the online magazine. So, it's kind of annoying that I spent time to do the shift as they requested (and then we on a weekly email list to boot) and then the form did not work. This is not Mom and Pop down the road. It's a major food company. They should have the form right before sending bad news about the Kraft magazine being cancelled and then asking for subscribers to stay loyal with this change of format to online.

I don't know if the new online magazine is available yet, because I can't even get signed up. The print magazine says that I'll get a "sneak peek." I guess I won't if I can't sign up.

Food Vendors - Don't Turn Down Free Advertising

Grilled Turkey Legs - Weren't Selling Very Well Yesterday Morning

I was at a local food festival recently and noticed the beautiful grilled turkey legs one man was cooking at his food vendor tent. I snapped a couple of pictures, introduced myself and gave the food vendor my business card. I told him that I do some online food and cooking writing.

"You don't know my name or my business, so you can't really write anything," he said. "You need a notebook and a pen and need to ask some questions."

In fact, I had a notebook and four pens (always good to have back ups) in my backpack. Since I had a camera in one hand and an umbrella in the other, it was a tad difficult to get everything juggled around.

Generally food vendors are friendly and have business cards. I can get details as needed by going online or by emailing or calling. I often mention various vendors here on the blog. One funnel cake guy emailed and asked to use my blog post on his web site. Sure. He even linked back which was terrific. I didn't ask though. I just blog and link things that I think readers would enjoy.

Perhaps the Jerky Turkey guy thought that I'm getting rich writing about food. I do know one online foodie who makes a living writing about cooking online. Actually, he sells e-cookbooks and hard copy cookbooks, so that's where he turns his profit. The rest of the online foodies I know do it, because they enjoy it. They are not earning much (if anything) with online food writing. I can't fill up with one tank of gas during the month with online earnings. That's across a food blog and two websites. A decent day would be 30 cents on income. I'm not complaining. I'm just stating facts there.

I go to various festivals and write about the food (and crafts and other things), because I enjoy doing it. It's my hobby. I have a day job. This is what I do for fun. I grill and share recipes and tips and also check out what others are doing as far as outdoor cooking.

The festival was a day out with my family. I carried my camera along as I usually do. I spoke with several vendors at the festival and blogged with the event still taking place. People headed to the festival later in the day were reading and likely checked out some of the vendors I mentioned. The turkey leg guy might have sold some turkey legs to people who were reading and then attending. This would have been free advertising pure and simple.

I didn't need or want anything from the Jerky Turkey guy. I just thought his turkey legs looked good. He was off the main drag at the festival. He didn't have any customers at the stand. A blog mention might have helped him out. Certainly, it wouldn't have hurt his business that day or in the future.

I was thinking all this, but life is too short to worry about turkey legs. I thanked the guy and started to move along. If he didn't want advertising, that was fine by me.

"Hey," he said. "You ought to get a leg. Then you can write a better story."

"It's 10:45 in the morning," I said. "We haven't decided what we're having for lunch yet."

Actually I'm not a big fan of turkey legs. They are OK, but they are not my favorite. My son does, however, love grilled turkey legs. He also lets me sample his food, so I can share more about what we see and do when we're out and about.

Seriously now, did Mr. Turkey Jerk think that I'd want to do business with him after he'd been rude? Sure. I do some professional writing. It's not writing about turkey legs though. And, it's not on my free time out with the family.

The turkey leg vendor lost a sale, and he lost free advertising.

If you are a food vendor, maybe this post will help. It only takes a second to hand a food writer a card. If you don't have business cards, most food writers would be glad to write down your information or even let you write it down on the back of our own business cards. I know I've done that before. Everyone starts somewhere, and some vendors are new. They are usually very glad to get noticed and mentioned.

I'm not saying the turkey leg guy owed me anything. It's his business. He can run it however he likes. But when someone is not asking for anything (and I never do) and when it could help sales, it really doesn't make much sense to be a jerk.

Fortunately, this is the only food vendor I've ever spoken to who has been rude. Most food vendors are glad to meet and talk to people and are interested in getting some media attention (even when it's informal). There are several vendors that I look for every year and mention in my blog and on my websites. One guy that I always mention asked me this year if I sell grills or something. I smiled and told him no and that I'm JUST a writer. I really hate to put it that way - just a writer - but that's the reality. I don't have a stash of grills, sauces, rubs, cookbooks or anything else. I have a camera and a notebook, and I have fun talking to people and spreading the word about good eats. Well, I usually do anyway. I didn't much enjoy talking to the turkey guy.

Fried Apple Pies at the Lexington Barbecue Festival

Happy Fried Apple Pie Baking Crew at the Barbecue Festival, Lexington, NC.

Fried apple pies always make me smile. If I see or smell fried pies, I think of my Grandma. She was from the mountains of Virginia. There was an apple tree out behind the farmhouse. She'd cut up apples for the year when they were in season and make her fried apple pies for special occasions.

Grandma is gone now, so it's a treat to get fried apple pies at the Lexington BBQ Festival. That's a yearly festival featuring - of course - barbecue but also lots of other great goodies like the fried pies.

Fried pies are kind of like the ones served at Hardees and at BoJangles, but the homemade are so much better. Not throwing off on the fast food chains. But, it's hard to beat home cooking.

I chatted today with the fried pie people. I would say fried pie ladies, but they did have a man back there and also a younger guy who looked to be in his teens or 20s. Thumbs up on that.

The group comes down every year to make the pies. It takes a couple of hours. One of the women told me she got up at 2 a.m. this morning to get everything ready, on the road, and cooking at the festival.

These fried apple pies are the real deal. You can see the can of Crisco and the flour. The pie makers are lined up and making pies as fast as they can. Other members of the group are out front frying. You can watch the whole thing from start to finish.

The only real difference in the Barbecue Festival fried apple pies and my Grandma's is that they deep fry. Grandma used an electric skillet and flipped hers. That takes longer but uses less Crisco or oil. The crust part is a little crisper on deep fried versus pan fried apple pies.

If you ever get out to the Lexington, NC Barbecue Festival, be sure to get a fresh fried apple pie. You may have to wait a while in line depending on the time of day, but it's definately worth the wait. If you don't live in the area, then look for my fried apple pie recipe coming soon on Yes You Can Cook. That's my newest web site. I'm plugging away, but it takes a while to get everything up. I'm slowly adding the family recipes, and I really need to get the fried apple pie directions up there. If there were just more hours in a day . . .

Barbecue Sandwiches at the Lexington, NC Barbecue Festival

This is one of the three tents at the barbecue festival. Area barbecue restaurants join together to make the barbecue for the annual Lexington, NC Barbecue Festival.



This is the 25th year for the Barbecue Festival, but it still has a down home feel. The barbecue signs are made by hand and taped on the plywood sides of the barbecue tent booths.



Behind the tents, they fry up curly tail French fries and also tend the sauce which has a vinegar base and a hint of tomato. The sauce at the festival is generally mild. For hotter sauces, you have to hit some of the barbecue restaurants in Lexington.



You get your pork barbecue, slaw, and curly tail fries at the main booths. Pick up drinks from the various non-profit groups selling along the street.



Is it just me, or does it look like this guy is swiping a barbecue sandwich? I know he wasn't, but it sure looks like it from the photo.


Lexington, North Carolina is a big barbecue town. You will find many restaurants serving pork barbecue cooked over wood. Some restaurants cook with gas which is cheaper and easier, but those are not considered real barbecue restaurants in the area. Two good barbecue restaurants to check out are Lexington Barbecue and Jimmy's. There are lots of other good ones too, but those are especially popular in Lexington.

You can also visit at the end of October and try Lexington barbecue at the annual Barbecue Festival. They have three tents serving chopped pork on buns with sauce. They wrap those up, put them in a brown bag, and you are ready for a good Southern lunch.

Most Southerners like slaw on the barbecue sandwiches or as a side with a barbecue tray. Barbecue slaw is different from regular slaw. It has more spice and a tang. It does make the bun a little soggy though. I'm not a big slaw fan, and that's something I don't usually tell. If I do eat it, I like it as a regular side dish and not running on my barbecue or dripping out of my bun.

One thing I do miss when I eat at the festival is the hush puppies. Most of our barbecue restaurants serve hush puppies with barbecue. I guess it's too much work or they just don't have room to fry hush puppies at the festival.

They do have curly tail French fries at the festival. Most barbecue joints do fries, but they don't put a lot of focus on those. You'll generally get frozen fries dropped in oil. The meat takes so much work and is really the focus, so the side dishes are usually just that - sides.

Some barbecue restaurants serve Brunswick stew with the pork. In my area, we don't see that often. We're more likely to have Brunswick stew as a main dish or for a fundraiser. I've never seen Brunswick stew at the annual Barbecue Festival. It's a great dish though, and I do keep an eye out for churches cooking up stews in the fall.

If you're looking for real North Carolina barbecue, then look for a wood pile and smoke in the morning. Actually, you don't even have to look. You can smell good barbecue.

25th Lexington, North Carolina Barbecue Festival

Pig Sand Sculpture at the 25th Annual Lexington, NC Barbecue Festival


Day Starts Off Wet and Rainy for the Barbecue Festival . . . But Gets Sunny Later


Festival Crowd Decked Out in Rain Coats and Carried Umbrellas


Checking Out the Tin Can Man Again This Year - He Has Added Shuttle Planes


Yes. Fine Wine Goes with Barbecue. Try the Special Swine Wine by Childress Vineyards


We're just back from the 25th annual Lexington, North Carolina Barbecue Festival. It's one of the largest one day festivals in the state and is rated as one of the best festivals in the nation.

Things started off wet and cool this year. It wasn't raining hard when the festival opened, but the rain was coming down steady enough to need raincoats and umbrellas. We wore jackets, but it was warm enough to shed those by noon. The rain had also moved through by then.

Generally we park in one of the lots outside of town and catch the bus in, but we went early enough that we got right downtown and in a lot for $5. It was a bank parking lot, and they let the humane society do the parking with the money to charity. There were several lots with various groups hosting the parking. The Boy Scouts were doing one lot and so on. The smaller lots right close the main street were full by lunch time, so I'd say it's a good idea to plan on one of the big parking lots and a bus ride in. It's only $2 to catch the bus, and they run about every 15 minutes all day.

Since it was raining, it was a little hard to juggle everything. I wore a backpack, and that was a good plan. They usually give out samples of varius products, so it's nice to have a free hand and also a place to stash samples or things you might buy at the craft booths.

The set up at the festival is that the main street is blocked off. In the center of the street are booths. You can go up one side and then back down the other and see everything. Off to the sides are entertainment tents and then other little booths on the sidewalks and up some of the side streets. The festival seems to spread out a little more each year. It's a small town, and it's a big festival. I keep looking for them to shift to a full weekend, but they haven't so far.

The barbecue is served in the center and then at each end - or close the ends anyway. These are not different barbecue types. Several of the local restaurants come together for the festival. So, don't expect to try a variety of barbecues. If you want to do that, then visit at another time and check out all the local barbecue in Lexington.

At the barbecue tents, they have barbcue which is chopped pork in Lexington. It's served with a slightly spicy sauce that has a vinegar base. There's a little tomato in there which sets it apart from barbecue closer to the beach. There's a long running debate about the best barbecue. Lexington, of course, claims to be number one. The eastern crowd will tell that their sauce is better. I like it all.

The barbecue tents also serve hot dogs or that was on the sign. I don't recall ever seeing anyone getting hot dogs at the barbecue tents. But, I guess some people do. I hate to get right up on folks and stare at their food.

For the sides, they have slaw. That's very traditional served with barbecue in the South. Most of the barbecue slaws have a bit of sauce and a little twang. The color is usually reddish versus slaw with a mayonnaise base served on hot dogs in the area.

There are curly tail French fries. They remind me a bit of the ones they had at Burger King for a while. There's some type of coating with seasonings. The fries which are cut in spirals are frozen (I'm sure) and then cooked in large vats of oil at the festival. Those are usually good. We got a cup cooked way too long and sitting too long today. They were rock hard and not soft inside at all. A lady working at the barbecue tent swapped those out for us. My son was really glad, because he really likes the curly tail fries - but not when they're hard.

A lot of people sit on the court house steps to eat the barbecue, but they also have tables set up. It's very informal. So, it's a good idea to wear jeans and t-shirts. You may end up sitting on the ground. That was a bit more difficult this year with it wet outside. We just stood and ate this time.

This is the 25th year for the festival, so they were expecting a really big crowd. I heard that the estimate was 100,000. Things were slower than expected I'm sure during the morning. But, it was picking up.

I enjoyed the day at the Barbecue Festival. It was a little messy with the rain. There weren't as many food booths like previous years. I always look for the homemade breads, dip mixes, honey, hot sauces, and salsas. This year, it was mainly crafts.

I did see the Tin Can Man. I got an airplane from him four or five years ago. It hangs in my office. We always stop by to say hello and to see what new creations he has come up with.

We brought home some fried apple pies to have later and got a couple of loaves of homemade bread - rosemary and sour dough.

Count Down on Lexington, NC Barbecue Festival - Looks Like I'm Going

Family Fun at the Lexington, North Carolina Barbecue Festival

I've been waffling on the Lexington, North Carolina Barbecue Festival. It's been my birthday trip for a number of years, since my b-day is October 24th which is always close to the festival date - near the end of October.

This year (2008) is the 25th anniversary of the Barbecue Festival. That makes it appealing in terms of the history, but I am not that keen on huge crowds. A big street party is one thing. When you can't hardly walk for all the people - that's another thing.

We go early to the festival. I'm not talking 6 a.m. or anything like that. But, we shoot for 9 to 10 a.m. and when it first opens up. By noon, it's like a madhouse at the festival. The lines at the parking lots outside of town (where you catch the shuttle buses) are backed way up. I'm always glad we're leaving rather than coming when it gets backed up like that.

I also have issues with the Port-o-Johns. They are not awful early, although last year I had to try three before I could manage it. It was hot last year though, and it's supposed to be cooler this year. Thank goodness. I'm not a total prude, but smells can do me in. Put me in a hot porta-potty with some packages, and I bust out of the door like the Incredible Hulk. Arrhhhggg. Then, I have to get in another potty line and hope for better. The other waiting people do find this amusing. I cough and gag and then my eyes water. Everyone then knows which line not to wait in.

I will make a note to self not to drink much on Barbecue Festival morning and hope I can hold it. If this is not possible, then I must decide if I go before getting barbecue and maybe not having much of an appetite after or waiting and then maybe adding to the bad juju in the port-o-pots.

As long as I am not jam packed in waves of humanity or fumbling for the porta-potty door handles (to get out fast), then I enjoy the heck out of the Lexington BBQ Festival. They have a lot of great music and shows. I like to meander along the main stretch and hear various types of music and see the magic shows and characters like Dora and Superman.

I generally do some Christmas shopping at the Barbecue Festival. They have various booths with crafts and with barbecue sauces. I pick up some new flavors for my barbecues and to give to friends. I usually get some local honey and some dip mixes. I've also found some great crafts like a spider made out of car parts that was quite unique. We also have enjoyed the PVC pipe marshmallow shooters and get more for kids on our gift list.

This is the 25th year, so it may be bigger than I enjoy. Guess I'll find out in two days. I was back and forth on whether to go, but I called around. Right now, it's a go. Will check back in later with the details. Hoping for a great birthday trip. Making sure to use the bathroom at home beforehand though.

Happy Son Home for College Break and Loving the New York Steak Grilled

My son is really excited to be home from UNC and that I picked up some New York Strip steaks to grill for dinner on this fabulous fall evening.


Is the steak done yet? No. It takes a while to make a really great grilled meal. Getting close though.


These are New York Strip steaks without the bone. You can also get NY Strip bone in.


New York Strip steak is best done to a perfect medium as you see here after I cut one of the grilled steaks in half.

Yehaw! My son is in for fall break from UNC Chapel Hill. This is his first year at college, and he has lost 20 pounds with all that walking on campus and with cafeteria food instead of Momma food.

I had in mind to get some Rib Eye steak. That's what my boys love the best. Rib Eyes are not called guy steaks for nothing. They are hearty with great fat marbling and cook up very tender.

Alas, my local Food Lion only had two packs of Rib Eyes, and they were not prime. Too much fat streaking. That's different from the marbling. I really didn't want to pay top dollar for the dregs.

I did ring the bell for my meat buddies. Really they help me out a lot, and I often ring to get help. I asked if they had any Chuck Eye. That's just the end pieces from the Rib Eye. They're smaller and usually fairly inexpensive, but there's just a few packs of those, since it's the small end off the Rib Eye. Anyway, no dice.

New York Strip was on sale. Still expensive - of course. But, I could get four beautiful steaks for $24.

The main difference I find in grilling New York Strip versus Rib Eye is that it's important to go for medium rather than medium well. Overcook New York Strip, and it's pretty dry.

It's also a good idea to marinate New York Strip. Well, it seems to help any cut of steak. My basic grilled steak recipe works for any cut and is really tasty.

I'm pretty accurate on my grilling. Well, I ought to be. I grill all the time and write on grilling. I hit these New York Strips right at medium and pulled them off. You can see in the photo above the amount of pink that would be optimum for a medium on these steaks. Of course, you may have guests who love rare or well done. That's fine. But, if you want New York strip at its best, then you've got it at medium.

To tell when the steaks are medium, press down with tongs or a turner. The steak should have a little give like the skin between your pointer finger and thumb. You can also cut a steak and check. You'll hear that you shouldn't do this, but when you're learning, it really does help. Once the steak is seared, you really don't lose much juice and flavor if you do a quick knife check when you think you're getting close.

Along with the New York Strip, I did cast iron grilled hash browns. I do buy the throw-away foil pans sometimes, but those are kind of expensive. The cast iron skillet works great on the grill and is none the worse for the use. Unless I need to make a really big batch of grilled potatoes, then I use my cast iron skillet for grilling.

I also stuck on some heat and serve rolls wrapped in tin foil and buttered. I just put those on the last five minutes or so to heat them and melt the butter.

The entire meal was grilled outside, since it's pushing 90 degrees here and mid October. Hated to heat up the house and have to turn on the air conditioning this late in the season. We're supposed to drop down to the 40s by the weekend. North Carolina. If you don't like the weather, stay an extra day. You'll have something different.

Both boys loved the New York Strip steak and sides. The dog was excited about the little pieces of fat. Not much - but enough for a small treat.

Tomorrow I'll shift over to some of our indoor favorites, since the weather is changing fast. I have a pot roast thawing and got the stuff to make Chex Party Mix. My son may do another hand stand, since he adores Party Mix.

Are You a Bad Barbecue Guest? Hum . . .

Here's what we think of people who rain on the barbecue!

The Hearth, Patio & Barbecue Association put out a fall survey and wanted to know which guests get on the grillers very last nerve. Come on. You know there are some out there. They probably do not mean to be the wet blankets, but that's what they are.

HPBA captured the barbecue guests from heck with some really cute catch labels. You can enjoy the bad barbecue guest results with some notes from Grill Girl at Yes You Can Grill.

Fortunately, most barbecue guests are not in the "bummer" category. I must say that I've had loads of help when I've pulled out the grill and put on a yard party. Generally, the atmosphere is real relaxed, everyone has fun, and there are always extra hands when you need them.

So, I will give a shout out to all the great barbecue guests and just look over the ones that have some anal tendancies.

How to Be a Great Barbecue Chef

This good old boy from western Rowan County knows how to throw a barbecue. Everyone was quite impressed with his pork shoulders this weekend.

So - you want to be a great grill chef?

It's always nice to get a pat on the back when you take the time to make a meal - especially an outdoor meal on the grill. Face it. It does take a lot of work to put together a terrific cook out.

With this in mind, the Hearth, Patio & Barbecue Assocation conducted a poll this fall. They asked a number of questions including, "What makes a great barbecue griller?" HPBA does surverys throughout the year, and they always send me an e newsletter. I really enjoy their questions and findings, and I'm glad they let me know what's going on in the barbecue world.

You can see an overview of the results and some of Grill Girl's thoughts on what people want from barbecue grillers. (Inside hint - I will tell you that guests especially love flexible outdoor cooks.)

Don't wait until you're perfect to have a cook out. You may never get around to doing one. Most of my barbecues turn out fabulous. I do remember one where nothing went right. I ordered in pizza. Everyone had a great time even if we didn't get to eat the grilled food which burned to a crisp while I was hanging clothes on the line. So, that's another tip - multitasking is not such a great idea if you want to be a wonderful barbecue griller.

Enjoying a Country Barbecue on Land That was Targeted for a Hazardous Waste Dump

This beautiful farm land is NOT a hazardous waste dump, because the country people banded together and refused to let the state come in and trash Rowan and Iredell counties.

My mom, my son and I went to a barbecue out in the country today. This wasn't the usual farmers' barbecue gathering. It was a party to honor the men and women who fought the state and won. If the community had not joined together, there would be a hazardous waste dump right where we had the picnic today.

You can see a photo I shot right as we were leaving the barbecue above.

Can you imagine a hazardous waste dump there instead of flowers and farm land?

Well, the people around here counldn't either.

You can read a little more about the time the farmers took on the state in my earlier blog journal. I hope others will join in with information. This all took place 18 years ago, so I don't know a lot of details - mainly that we were going to have a hazardous waste dump and that we don't because the farmers decided "NO." They fought back. They won. It would a shame for that history to get lost.

Barbecue to Celebrate the Farmers Taking on the State of NC and Winning - No Hazardous Waste Dump in These Parts

Mack loaned his big deluxe barbecue cooker for the 18th year celebration of the farmers keeping the hazardous waste dump out of Rowan and Iredell counties.


The farm guys planned the party and cooked up some fabulous smoked barbecue pork shoulders.



This is a very traditional Southern barbecue meal with smoked pork, slaw, and beans.



The big barbecue party was held at a local farm and was relaxed and informal.


Papa Clyde and Jones were honored for their work in keeping the hazardous waste dump out of the middle of farm country.


Back in 1990, the state (NC) decided they'd plop a hazardous waste dump along the Rowan and Iredell county lines in North Carolina. This did not sit well with the farmers in the area. They didn't want to lose their land and lifestyle and sure didn't want a hazardous waste dump right there where the kids would be growing up and where everyone would be getting possibly tainted milk. Really now . . . who knows what that hazardous waste does to an area and to the food supply.

The hazardous waste dump was supposed to be a done deal, but the state officials underestimated the locals. The state guys thought they were dealing with country bumpkins and that they could roll right in with their big machines and put in a big dumping ground.

Country folks banded together and determined that the government wasn't running right over them and taking their land. They signed petitions, called the government, talked to the media and literally joined hands for a human chain to stop the development.

This show of solidarity was quite serious.

One sign read:

Guns are loaded.
Clocks are tickin'.
Pick this site.
And, see who's chicken.

And, the area farmers weren't kidding.

After a few months, the state gave up and left.

This was all 18 years ago. Those involved in stopping the hazardous waste dump from being plopped in the edge of the county out on our farmland still get together to celebrate the victory and to make sure their kids know about this part of our history.

Today, there was a barbecue to honor Papa Clyde of Iredell County and Jones of Rowan County. Both men were "generals" in this fight against the state and helped organize the protests. Today they were given plaques for these efforts.

One farmer said, "We did things that the State didn't think we could do. This community come together 100%. Maybe we ought to go to Washington and get them all straightened out."

The response to that was a resounding, "A-men."

Guys Thank Me for Cook Out with UNC Signs - Take 1, 2, 3

Working on the Letters for UNC. That's the Hard One to Make.



First Try on UNC Signs. Hum. Something Not Quite Right About That "C."



Go UNC. The Guys Get It Down - More or Less.


Messing Around After the Cook Out . . .

I grilled up hamburgers and hot dogs today to celebrate my son being home from UNC for the first visit since he headed up there in August. He invited his buddies over, and we had a great cook out. Simple. But fun.

After the cook out, the guys decided that they'd do the UNC signs for me. See. There are rewards to being the Grill Girl.

As you can see, they had a little trouble getting this all coordinated. These guys were never on the cheerleading squad as you may guess. They did work on it. After a few tries, they got UNC for me. Go guys!

Ironically (as you'll know if you're from North Carolina), I went to NC State. I just kid my son and tell him that I turned down Chapel Hill. That's the truth actually. I was accepted to both universities and selected State and engineering. Once I found out what engineers do, well . . . that's another story.

It's back to college for the kid tomorrow but a great weekend and fun memories.