Friday, November 2, 2012
Geoff Janowski, owner of Blue Ribbon Bar-B-Q, talks about how his brother got him started down the barbecue path, how a meat smoker can improve reheated food and why the Blue Ribbon truck is looking for a potential new home.
You might think that Geoff Janowski would attribute the tremendous success of Blue Ribbon BBQ to his keen business acumen. Or his many years of being a chef in a variety of local venues. But no- Janowski says that someone else should be given a good share of the credit: his older brother, Chris. “It was really Chris’ idea to bring this barbecue concept to Boston,” says Janowski. “He had the dream; he had the vision.” Ten years ago when Chris left Massachusetts and Blue Ribbon and moved back to Virginia (where he’d gone to college), he still had a strong hand in running the business from afar. But after time, according to Geoff, he saw that his younger brother was very capable of doing things on his own and had learned well from him. Chris …
Friday, June 22, 2012
Here are some ideas of how to avoid getting ill during your summer BBQs and cookouts, including tips from local authorities as well as national experts and agencies.
"Newton in the Kitchen" usually focuses on, well, prepping food in a kitchen and dining indoors. But with the temperatures soaring this week and more people eating and cooking outdoors, it’s important to be aware of warm weather food safety-especially with the elevated potential for food-borne illnesses. Hint: It’s not just about keeping everything on ice. According to The Partnership for Food Safety Education, there are four cornerstones of warm weather food safety: John McNally, Senior Environmental Health Specialist with the Newton Health and Human Services Department elaborates on exactly just what can occur when food is not prepared or cooked properly or when it is consumed past the two-hour “safety zone” deadline. “Bacteria have a …
Friday, February 24, 2012
Andrea Pyenson, food writer and cookbook author, talks about how she started writing about food, how even great cooks can set their ovens on fire and how Yankees can make some "wicked good" barbecue.
Food writer Andrea Pyenson is a Newtonite through and through. She went to Newton South High School, she lives in Waban – let’s face it, she’s a Yankee. So it’s not all that surprising that when she and her two co-authors first pitched a barbecue cookbook, it was rejected by several publishers. What is surprising about the rejection is that her co-authors are Andy Husbands and Chris Hart, two of the leaders of the award-winning competitive barbecue team iQue BBQ. “They basically said, ‘You’re from the Northeast. What could you possibly know about barbecue,” says Pyenson. But Pyenson and her co-authors have surpassed the stereotypes and will release their new cookbook Wicked Good Barbecue next Thursday, March 1. The trio of authors seems to…
Monday, May 23, 2011
Suggest your favorite recipes for this week's Patch Picks.
Although weather may not indicate that Memorial Day is just around the corner, the charcoal/propane is loaded and the grills are set to go. Now, the only thing a great Memorial Day barbecue needs is some sun...and great recipes, of course. This week's Patch Picks column features local barbecue recipes. If you have a special marinade, rub, side dish, tip or trick, send it our way! We'd love to feature you in this week's column (with all due credit, of course.) Add your recipes in the comment box below or email Melanie.Graham@patch.com.