Good BBQ is like a Jimmy Buffet song...

It takes you someplace you've never been but always wanted to be and makes you feel like you've always belonged.

BBQ and Buffet are simple. Neither are filled with complicated cords or overproduction but rather gentle melding of a few basics. They don't require extensive training to decipher or create, just simple views on life's pleasures. Neither will ever be accused of manufacturing mediocre for the masses, but instead they motivate throngs of followers by creating cravings using nothing more than comfort and simplicity. Generations connect, smiles ensue, and if only for a bit, Buffet and BBQ lavish us with a great gift, respite from the whirlwind we call life.

Check your pretensions at the door, pull up a chair, grab a drink and dive in. Dare to day dream...beaches, a gentle buzz, hickory smoke wafting, full bellies, people smiling in a relaxed comfort zone. Both conjure images of places that elude us or have long passed away. Hard as we try, we'll never get there. Buffet and BBQ are port holes we use to gaze on the fleeting images of these by-gone places, feelings, and attitudes we crave as we are tossed by the storm of life. Whether it's listening to the narration of a lazy Caribbean beach stroll, or carousing with neighbors at a block party pig roast, our senses steer us the that place of gentle relaxation.

So to those who create those escapes for us...the Jimmy Buffets of BBQ, don't stop. Whether its a joint in the Carolinas, a monument in Texas, maybe and iconic place in Kansas City or even a "Shed" in Mississippi, or maybe it's just your back yard, America (and Canada too!!) thanks you!

Joey Mac

AMBERQUE IS HERE

"Passion. An indispensible ingredient to great BBQ. Passion led us to win the 2008 American Royal Invitational BBQ contest. We pour that BBQ passion into every bottle of Amberque, a golden bbq and dipping sauce with a perfect tangy blend of sweet and spice. It's great on pork, chicken, ham, sausage or as a pretzel dip. Its versatility will feed your creativity. Thanks for giving us a try: drop us a note at http://www.joeymacbbq.com/ to let us know how you enjoy Amberque."

"Sharing our passion for BBQ"

Joey Mac

The above is the text on the bottle, and it sums up what we've tried to do. Now the fun begins...getting people to buy it, and then their friends, and their aunts and uncles...you get the picture. Hawgeyes of course will have have it available (www.hawgeyesbbq.com ). Give it a try.

Anyway, we're heading down a new path, we'll see where we go!!!

Hog in the Bog Part 3

So the rain stopped, and finally got the motivation to go slop around in the mud at midnight or so.

We un-iced "Babe"...that's what Wayne named it and since he was the guest of honor at the party, it was his to name. We jabbed creole butter into as many nooks and crannies as we could. Then the I pulled back as much of the ham and shoulder skin as I felt comfortable doing and we liberally applied salt, pepper and rub all over Babe. Whole process really didn't take all that long

By the time all was said and done, it was a little after i 1am, and Babe made the leap of faith into the Kingfisher "Pigger" to undergo a transformation. Tossed on a couple pork butts as well, and in the morning, a couple turkey breasts went on too. For about the next 1.5 hours, we watched the cooker try to stabilize temperatures...but after some minimal fiddling w/ vents and burners we got an even 275° across the cooking surface.

Went to bed too late, thought I'd drink more adult beverage than I really did. The maiden voyage with a new cooker is always fun. The unknowns are fun to adapt to, surprises keep it fresh.

Woke up at 6am...not enough sleep. Boy is awake, and the dog is begging to get up. Try fighting it, no use. Tylenol, coffee, and pop-tarts stir Joey and Wayne back into action.

Finally peeked at Babe, and was a different pig. Must have been a little steamed because Babe had smoke billowing from its ears and through its nostrils. Bet I took 25 pictures trying to capture that that...nope, sorry about that.


Weather had changed, was sunny, very cool, and gale force winds. Didn't really put it together until we tried putting up the 20x20 canopy...HA! We improvised and moved to a different spot where it was sheltered from the wind a little. All the while, Babe was just laying around and smoking.



At about noon, Babe was just being kept warm...and by 3:30p, the guests were ready for the pig so my brother in law and I hauled him out and on to the table he went. The crowd gathered and interest level hit its peak. I was fascinated by the reaction of people. Some gawk, some cast knowing smiles...glimpses into their memory of the last pig roast, all mouths were open, either from hunger or from being appalled that they were actually going to eat an animal!!!



Having only done one other pig in my life, at this point I wasn't sure what would happen. I just acted like I knew what I was doing. Lifted the face up and the skin just pulled off in one big piece leaving behind some of the tenderest, nicest looking hunks of pork shoulder I've seen in a long time. At this point in time, folks just filed in, everyone looking for a hunk of meat. Was fine with us. Spent the next hour or so picking all these morsel off the pig, saving those special tid-bits for the cook and his assistant.


I've said many time that biggest allure of BBQ is its inherent ability to capture the essence of communal sharing, sharing of food, drink, good time, great memories, reminiscing with old friends, making new ones...putting some happiness in our bellies. The food is an important piece of this great time puzzle, but without the other pieces, its just another meal. And BBQ is never "just another meal". Least it shouldn't be!


My team partner had a great day on Saturday. My Father-in-Law had a great day on Saturday. But so did a lot of other folks including me. And you know its a good pig roast when the pig finds its way onto someone's head.




I used to wonder, why bother with the whole pig thing when pork shoulders and loins are so easy to cook and are so darn tasty. But the difference is the reaction of the people. Staring a carcass in the eye, knowing your about to devour elicits very interesting responses from people. From "Gimmie some piggy" to "I just have to turn and look the other way...don't want to think about it", those responses brought people closer for that afternoon. Great event.


The next day we had left over hog, only about 1.5 half pans though. Some of the family was stopping by the house for breakfast. What to make...hog hash of course, with scrambled eggs and beans. We were able to extend this precious family time a little longer.





Looking back, everything was a lot of work but the memories forged on May 16th, 2009 are there to stay. For me it was looking at my son's face when he first saw that pig's tongue. His squeamish delight at that sight was precious.

Plans are underway for the 1st anniversary of Wayne's retirement!

Joey Mac

Hog in the Bog part 2

We're here. Got to grandma's and grandpas and asked the kids "who wanted to see the pig". The boy, Cole jumped at the chance, the middle daughter said sure, the 13 YO, said no way.

Cole belly laughed at the pig...he was sticking his tongue out. Maura wasn't so sure, she became our photographer.

So we're off on this adventure...just drizzling right now, ground is, well a bog. Time to get to work. MOre later.

There's a Hog in the Bog

Alright...I'm sitting in my garage, watching the rain come down in buckets, trying to have a garage sale to rid our lives of old toys we don't use anymore. Morning was OK, but things are really slowing down. I guess it has something to do with people really don't like walking through rain storms.

Thought for a moment that the best thing to do was to crack open a beer and just chill for awhile...then I remember, we're driving to Peoria today. Why...christen our new hog roaster.

My competition partner retired back in February. We decided it was best to wait until the spring to have his retirement gathering. Also knew by then we'd have our hog cooker. Well one thing leads to another and now we're staring down the barrel of about a 120 - 140 person party tomorrow afternoon. What's for dinner...hog of course!!!

Here's the problem(s)

1) I've cooked one hog in my life. Turned out fine, but ended up having to quarter that swine and foil cause the cooker I was using was terrible. The meat got rave reviews that day, but I knew I could do better.

2) I'm going to use a cooker I've never used, matter of fact, the cooker has only been seasoned and cooked one pork loin. That's it.

3) Its been raining for what seems like 40 days. The yard is a bog. It'll be nice tomorrow, but all the work that needs to happen tonight is going to be very interesting. Its going to be messy.

And here's the kicker...I'm looking forward to this. It should be a blast. Sure might get a little sloppy (that's muddy not drunk) tonight, and storms are supposed to finally blow through about 2am or so. I've got to put food on the table at 3:00pm tomorrow. Expectations are high, margin for error is narrow. Sort of like a competition.

Will update over the next couple hours to catalogue this event.

Opening Day 2009 !!!!

Its only Thursday, but we’re poised and ready to embark on our 5th season in competition BBQ. Funny how things change. I think we’ve finally reached the critical mass of number of events cooked that things begin to slow down a bit. Even the ritual of preparation throughout the week has gotten less stressful. Balancing time between the real job, parental responsibilities, and BBQ is still a bit of a challenge, but it all seems more manageable.

We’re heading to Jefferson City, MO for the third year. First two years had weather conditions that were legendary to say the least. Some of the most miserable conditions we’ve cooked in. This year, forecast as of Thursday morning says we might get a little wet, but no snow is predicted so we’re happy.

We’re embarking on this year’s journey with some trepidations. We were blessed with such good fortune last year; you can’t help but think in the back of your mind that the only way to go is down. It’s all good though. A couple years into this game, I started taking things way to serious, and would be perturbed when we didn’t do as well as I thought we were capable of. Realized I was spending more time lamenting about the “would’ve, could’ve, should’ves” and forgot to savor any successes we did have. My family gave me some tough love and told me to shape up. This journey has taught me to cherish the successes, no matter how little or big, equally. It makes the whole game that much more fun. Guess that can apply to more than just BBQ, I’m still working on that.

So here I sit, wishing the day would speed through so I can get on with the trip to Jeff City, enjoy some time with my partner, father-in-law, and buddy (all the same guy), see old friends and make a couple more new ones. And with a little luck hear our name called on Saturday.

I’d be remiss if I didn’t also acknowledge three of my biggest fans my kids, Ciara, Maura, and Cole. But most importantly, I need to thank my big enabler, my wife Carla. Without her full support, this would be impossible for me.

Good luck to all and we’ll see you down the trail!!!!

Joey Mac

Stop Judging and EAT it already

Got to thinking the other day, why do so many people choose to judge every piece of BBQ they eat like they are some sort of all-supreme bbq judging deity?

Before I get too far, let me state that if you are at contest judging, then by all means take every bite, smell, taste as serious as possible. That’s why your there. You owe it to the cooks and the organizers and ultimately yourself to do your best to judge the tastes, smells, textures…to the best of your ability.

What I’m talking about is the person who walks into a restaurant and orders a ½ lb of brisket. Or maybe pulls over at a roadside stand for a pork sandwich, or is eating ribs at a ribfest on a hot summer evening. They carefully analyze and scrutinizes every millimeter of this piece of meat. With perfectly choreographed fingers, the rib bone or brisket slice is twirled and spun so the front side and back side and all over can be analyzed. Then the morsel is placed between the teeth, and they gently try to glide through the meat like a precision cutting instrument. The bite is savored and the palate absorbs all sorts of complex flavors…intertwining of sauce and rub…the subtle hints of smoke…is it hickory….

ENOUGH ALREADY!!!!

It’s a rib. It’s a pile of pork. It’s a couple hunks of brisket. Some pit boss cooked it for you. It’s BBQ, now just eat it. BBQ is made to be enjoyed not analyzed.

Ironically, competition cooks are often the most likely to break this rule of BBQ etiquette. We spend so much time seeking perfection that we can never really shut it off no matter where we go. We are constantly comparing how this stacks up against our own ribs. The nature of most competition BBQ is to impress people (read judges) with one bite. It all comes down to that single opportunity to connect with and impress the judges. Formulating opinion about BBQ with one bite is absurd. At a contest, there is no choice. But if you’re not at contest, eat it like it’s meant to be eaten, an indulgence in porcine or bovine morsels that are consumed with gluttonous abandon that would have made Roman royalty envious.

Recall the first time you started preparing BBQ food for people. You saw their eyes roll back in the head. You heard the guttural grown of pleasure. You saw the eyes light up and you watched them dive back in for another helping of B A R B E C U E. The burliest men, the frailest of females, all react the same way. They dive in for more. Fresh pieces taste the best, and the best way to taste the BBQ is make sure you’re getting a new morsel often. But this one bite habit has to end, one bite…huh…how in the world can you think that’s the way BBQ should be consumed.

Next time you go into a BBQ restaurant and you order up a rack of ribs, dive in like you’re supposed to do. Leave the overly analytical efforts for the judging table. Pick up a bone, eat the meat off, grab another bone, repeat. You will feel better about eating it, and the pit boss or owner or just the worker there will notice how much you’re enjoying your meal and that is the thanks they crave.