Jul 152018
 

Wow, what a whirlwind summer!  I don’t know about you, but based on all the things I have scheduled in the next two months, I keep having to check the calendar to make sure it’s only July. 🙂

I’m guessing that your lists are just getting longer, too.  It seems like we work harder and harder to make time for vacation, and in the meantime, the stress ratchets up.  Whew!

Sometimes, dinner can be the perfect getaway without all the fuss.

When Chris and I were competing on the New England barbecue circuit, we gathered financial support by offering “Competition Practice” dinners to our friends, family and coworkers.  We would cook a full complement of chicken, pork ribs, pork shoulder, and brisket using all of the rubs, sauces, injections, and presentation for competition, and serve it for our guests, just like they were judges.

We even brought them grilled appetizers and desserts, and asked them to give us feedback about what they liked and what they didn’t–“real time” judging wasn’t something we generally had the option of.

Sometimes we packaged up the meats and brought it to sponsors’ homes (or in the case of the night before Tropical Storm Irene–a mid-construction house on top of a mountain–we’re still thankful we did not accept the invite to stay the night, because the road was gone the next day!).

One of our dinners with beloved friends!

Unlike a competition with judges and “one-bite wows” and a long drive home if the scores didn’t go our way, these dinners were a wonderful opportunity to connect with the people who loved our food and supported us.  There was no pressure and a short time commitment; just an afternoon with friends and full bellies and lots of laughter. If something needed a little more sweet or a little less heat, they were there to tell us.

We loved these dinners.  They loved these dinners.  At the end of dinner, we all felt more full—not just our bellies, but our hearts.  These dinners were special, and they led to a lot of trophies and happy memories.

We knew we wanted to recreate that experience for friends (old and new) at our farm.

And we are!

Take a breath and enjoy the summer, if just for one evening.  That To Do list can wait!

Eventbrite - On-Farm Dinner with Seven Course BBQ Tasting Menu

FacebooktwitterpinterestlinkedinmailFacebooktwitterpinterestlinkedinmail
May 172018
 

Are you drooling? Us too.

  • Do you want to try grilling, but find the choices of fuel, cookers, and timing overwhelming?
  • Are you an experienced griller ready to step up your game?
  • Are you a food lover looking for a fun Saturday spent hanging out and eating tasty treats right off the fire?

Chris Sargent, pitboss of Howling Hog BBQ, will spend the day teaching the tips and techniques he and his team used to become one of Vermont’s most decorated competition cooking teams during their career.

This four-hour class will include an overview of grilling basics, including: types of grills, fire management and food safety; as well as the essential tools every serious griller should have.  Then Chris and his teammates will dive into four award- winning recipes that will demonstrate the essential skills needed to elevate your grilling game.  Recipes will include “Rob’s First Place Flank”, “Curran’s Lime & Honey Wings,” and more!

With the gorgeous backdrop of Howling Wolf Farm in Randolph, VT, come enjoy a day of grilling, learning and sampling some epic food.  

Eventbrite - Grilling Class for Beginning and Experienced Cooks

One lucky attendee will win a “schwag bag” of assorted rubs and seasonings.
Limit 12 participants, sign up today!

About the instructor: Over 13 years (2004-2017), Chris Sargent and his team of exceptional grillers and barbecuers won more than 42 individual awards, competing against some of New England’s (and the nation’s!) most talented teams. 

FacebooktwitterpinterestlinkedinmailFacebooktwitterpinterestlinkedinmail
Apr 212015
 

A few days ago, I wrote an article for the New England Barbecue Society’s newsletter in the National Barbecue News that talks about the time we barbecue competitors put into practicing the craft. It was inspired in part by a comment made by Andy Husbands, the Chef/Owner of Boston’s Tremont 647 (and member of the Wicked Good Barbecue team). Andy said:

“it’s funny, people ask for ‘easy recipes’ especially easy BBQ recipes from Chris [Hart] and I, we have to tell them it’s not easy, things of quality are not easy they take practice and skill, but the practice is fun and rewarding.”

Practice takes time, but when the food comes out tasting fantastic, and you executed your technique perfectly, it’s worth it.

I often find myself thinking about time and food. Like everyone our life is busy, with the demands of work and home leaving little time to relax or to stop and take stock of where we are. It is hard for many of us to find the time to slow down and savor the moments we’re given. I am grateful that by jumping into competition barbecue a decade ago, I embraced a style of cooking that by its very nature takes time. A big brisket or pork butt could take 10 hours to cook. To cook it right, attention must be paid throughout the process. It’s not just about me throwing it in the oven or in the crock-pot and walking away (and don’t get me wrong, sometimes taking that approach is just right). Instead, it’s about giving the craft of barbecue my undivided attention and my valuable time.

Beef brisket, smoked for eight hours.

Beef brisket, smoked for eight hours.

I do this in part because I believe the animal that gave its life for me to eat deserves my respect, but also because I believe that it is worth it for me to take the time to do it right. Fast and easy is not nearly as rewarding as slow and challenging is. By rushing our cooking I think we lose a lot of the goodness in what we share with our families at dinner time (literally and metaphorically speaking). For example, when you par boil a rack of ribs so you can cook it fast, all of the stuff that rises to the surface is goodness – you have literally boiled the flavor out of the meat. And when we feel that cooking for our families is a chore that needs to be “gotten out of the way,” I think we lose sight of why we cook – to feed the ones we love. I believe that there is great good in the act of cooking food. Food is love.

Home made smoked stock.

Home made smoked stock.

One of the best examples I can think of (beyond barbecue) that demonstrates the benefit of slowing down and cooking it right, is found in making stock. Stock (slowly cooked bones, vegetables and other goodness) is useful to the cook in so many ways. The key to making it right, is to cook it very slowly. When Jenn and I make stock, it sits in a pot on our stove at as low a heat as possible (keeping it above 140 degrees for food safety, of course) for days. That’s right, kids – DAYS. I generally cook my stock for a minimum of four days. The key is the low temperature and the occasional replenishment of water. In the end, after a lot of time, I’m left with an amber liquid that holds the very essence of goodness, a perfect reminder of how good it is to slow down and cook for my family. To take the time to do it right. Because it’s worth it for the ones you love.

Thanks for reading.

Chris

PS: I wanted to include a stock recipe with this post, but the cookbook I used as my reference for stock was lost when we moved out of our old house. I promise I’ll get a recipe for ya’ll sometime soon! C.

FacebooktwitterpinterestlinkedinmailFacebooktwitterpinterestlinkedinmail