Bite Club Event at The Belted Cow

[Suzanne Podhaizer]

Chef John Delpha makes upscale dishes at his Essex restaurant, The Belted Cow, but when he's not roasting duck and wrapping salad greens in prosciutto, he spends his time perfecting dishes for barbecue competitions. How does his team fare? Two weekends ago they were named "Grand Champions" at the Massachusetts state BBQ Championships. Soon, they'll be heading to the Jack Daniel's World BBQ Championship in Tennessee.

Next Tuesday, October 6, Delpha will make his winning dishes for a select group of 9 Bite Club members and their guests. The event, which costs $15 per person, begins at 5:30 p.m. with drinks from the cash bar. Food — and the chef's stories about his competition experiences — will be served beginning at 6.

Wanna try Delpha's grand-prize-winning Southern Hunter's Brunch? Here's how to enter: Regale us with your favorite barbecue memory. It could be a story about a cooking disaster, or a tale about the best ribs you ever ate. On Thursday at 2 p.m. we'll pick our favorites. Winners will be notified by email on Friday morning.

Go...

[foodiemom]

Raised in suburban NJ, it was as if true barbecue did not exist. It wasn't until my twenties, on a trip to Kansas City, that I encountered the glory of BBQ. Burnt ends that were sharp and spicy, pulled pork with the right hint of vinegar, BBQ ribs that melted in your mouth....it was life changing. If I hadn't already sold my soul to the Green Mtns, I might have moved then and there. Upon return, I made the drive to Curtis' only to realize it was good but not the same. I've toiled for hours on my own trying to recapture that Kansas City flavor. I've even used the bottled Jack Daniel's sauce in pursuit of that smokey smooth goodness on rubs. This summer I watched a Bobby Flay Barbecue throw down and truly was engrossed - who would win? It was more than I could bare.
I would be honored to be part of Tuesday night's "southern hunter's" evening brunch and to learn more about competition-style BBQ. I'd be his most adoring fan.
Thanks for the opportunity.

[tonyo]

                                      This Little Piggy Went KABOOM !!!!!!!!!!

Me and a friend of mine had garnered quite a reputation as Backyard BBQ Experts based on our ability to turn out a brisket with an actual smoke ring, chicken that was juicy and fully cooked ("yeah, it's supposed to be pink, it's smoked"), and ribs that needed not a drop of sauce.  After years the in restaurant business, we always said "no thanks" when asked about starting a restaurant or taking catering jobs.  Finally, in a moment of weakness, we accepted a catering job for a Summer camp.  We agreed upon the details for the pending pig roast and started preparing for the big day.

We arrived at 9:00 a.m. and began setting up.  The sides were all done and included juicy watermelon, creamy potato salad, slow cooked baked beans, and delicious corn bread.  All of this would compliment the star of the show, a spit roasted 110 pound whole hog.  We dressed Ol Porky in a straw hat, bandana, and sun glasses to give him a festive send off. 
The wood fire had produced a nice bed of glowing embers and Ol Porky was spinning away nicely, producing a beautiful mahogany finish.  The aroma filling the air was heavenly. 

As the campers played volleyball and other games, we grabbed a couple brewskis to relax in the homestretch.  Suddenly the summer sky lit up like Hiroshima as Ol Porky escaped the pole and plunged into what became it's funeral pyre.  The flames reached 20 feet into the sky as horrified screams filled the air (oh yeah, the kids were frightened as well).  Apparently pork fat is a form of barnyard napalm.

Off we went to the nearest grocery store to buy every package of pork chops they had.  We grilled them up and served a deconstructed version of Ol Porky to the shaken but eventually well fed campers.  Needless to say, our profits went up in flames with Ol Porky (as well as our reputation as BBQ experts). 

Maybe we should have "belted the pig"....................................

[hsiangtown]

Its September 2005.  My wife, 2 kids and I are working and living at an educational farm in Plymouth Vt.  The Past week has been nothing but stress.  My wife's whole family has luckily escaped the wrath of the most devastating storm that her city will know, but we have no idea about family friends, or the state of her parents and brothers' homes.  My father and mother in law have made their way from New Orleans, Louisiana to The Green Mountain State in their old Toyota with nothing but a couple of brown paper bags full of clothes.  They've talked to their son and his wife of course, but haven't yet seen or touched them.  Abram my brother in law,  and Shauna his wife are coming to Plymouth so that we can all be together and plan next steps.  Our cousins Fred and Stella, Mississippi natives are also coming up from their home in Bennington to lend support.  As always, with Fred comes barbecue and homemade sauce.  Watching my Father in-law hug his son for the first time since they lost their city is one the most beautiful reunions that I've ever been privileged to witness.  Fred's BBQ I assume was excellent(it always is), but while i don't remember the food, I'll never forget that meal, and the overwhelming feeling of relief that permeated the room.

[SweetBreatheBBQ]

When it comes to competition BBQ I am not sure which is better, the cooking or the eating?!?  I can honestly say though that my greatest memory was being called to walk (walking to the stage after placing in the top 10) for a 6th place finish in the Chef's Choice category of the Harpoon Summer Sizzler this past year.  Our entry which needed to incorporate Harpoon beer was a flatbread whose crust was made with IPA, topped with IPA/Cheddar fondue, Munich Dark braised short ribs, and balsamic carmelized red onions.  The flatbread was tastey and having placed was a good feeling.  But what made this special, was the response we got when our name was called from all of the other competitors.  You would have thought that we were the Grand Champions, hardly, everyone was excited b/c this was our first competition.  It felt like someone from every team congratulated us, it was unbelievable.  All weekend long experienced teams were willing to help out, us rookies, by offering advice or answering questions.  We can't wait to take part in our next BBQ competition.  And by far the best part of competition BBQ is the people!

It would be a great pleasure (and humbling) to experience John Delpha's competition BBQ....who know's maybe I'll get learn a secret or two?!? 

[Gingersnap]

When I first met my future mother-in-law I was a little intimidated, to say the least. She is a culinary whiz and I, at the time, had very little cooking experience. Everything she makes is from scratch- from salad dressings to egg noodles in her turkey soup (the stock also home-made), to traditional Italian red sauce that takes a whole day to simmer. So it was no surprise that when she invited us over for some ribs that her BBQ sauce was also made the same morning, right on her stove top. The first time I tasted the fall-off-the-bones ribs soaked in her heavenly, rich sauce I was in love. I immediately asked her for the recipe. "Oh, well, you know I just throw a bunch of things together", she said , "I never really measure or anything, but I will see what I can come up with". And that was the end of the discussion and I never got a recipe.

For countless family get-togethers she has concocted the wonderfully tangy, sweet, and little bit savory BBQ sauce, which coated her smokey ribs like gorgeous wrapping paper on an even more enchanting present. And countless times I asked for the recipe- even offering to help make the sauce so I could furiously scribble down the ingredients as we went along. But, alas, my efforts were fruitless. Sometimes she would throw me a bone, here and there. Ketchup, a little yellow mustard, garlic powder; just a hint at the perfect blend of ingredients that she 'just threw together'. Never enough to really attempt to re-create it though.

Most recently, at a Summer family dinner, we sat around the table sticky-fingered and heavy with the aroma of smokey meat. My six month old nephew was fussy, making it hard for his mother to enjoy the meal. Grandma insisted on taking over and bounced him on her knee at the head of the table. When he started to wail once more she stuck her finger into the vat of extra sauce (that is always standard issue at these things) and popped it right into the baby's mouth. He was immediately silenced and began sucking with earnest, trying to glean every last particle of sauce off her finger. We all laughed, knowingly, at the hypnotic powers this BBQ sauce holds over all who taste it.

And so, I will persevere in my mission to gain access to the recipe before it is lost forever.

[vtalise]

I was raised by three southern women - my mother, my grandmother and my great grandmother.  All three of these saucy, strong women loved to cook and to compete - with each other.  Bisquits, cakes, greens, pastry....all were a whirl of competition - strong accents and strong flavors all for a captive audience - me.  I have memories of sitting in a warm kitchen listening to their drawls, admonishing each for too much salt not enough salt, etc.

And then came the bbq competition.  I love all bbq.  I have had almost all bbq but my southern family insisted on North Carolina Vinegar bbq.  Moist pork shoulder, hot Tabasco, lots of vinegar and black pepper.  The day of the "competition"  I refused to eat breakfast.  Not being able to eat all that was offered would have brought about hurt feelings and no cheese bisquits on Sunday.  The portions of pork kept coming at me.  I tried each mouthful and sank into the hot spicy tastes.  There were subtle differences...great grandma like more Tabasco then her daughter....my mother always added some new fangle "Yankee" ingredient that would make her elders hoot with disdain.  I always loved her cheekiness.  My grandmother's always had a comfort and a carmelization that always gave hers away.

After three ungodly portions...they looked at me expectantly.  "Well tell us....don't push her...mines the best anyway...well?" They all leaned in.  There was no way I could win.  In a wave of last minute genius I buried my head in my hands and sobbed. I CAN'T CHOOSE!!!!! They all crowded in cooing and patting..."of course not baby!"  At that point I couldn't hold back and giggled.  Oh you nasty child!  And they started laughing so hard.  I have never loved women so much in my life at that moment - so full of love and vinegar.

[irishshantynibby]

My husband and I own a very large grill and I love to barbecue.  Sometimes I'll barbecue a whole turkey with all the fixings (stuffing) potatoes, and at the same time I'll cook shishkabob with steak.  It's always a bit hit, no one goes away hungry and they eat every last "bite."

We love to attend food tastings and we'll still continue to barbecue!!

[aquilter]

Whenever I think of BBQ, my mind wanders back to when I was just out of college and on my own in my new apartment.  I had dinner guests over and had worked perfecting a special spiciness to the mixture of ground beef and canned tomatoes.  I grabbed pot holders to pull the heavy cast iron pot from the top of the stove to move it to the table and somehow lost my grip.  The entire contents spilled out onto the apartment's carpeted floor!  I don't even remember what we ate that night but (and I hate to admit this) it happened more than once those first few years of cooking. 
Some time later when I came home to tell my roommate that I had landed waitress job, she wondered if that was my best choice.  That worked out fine with only one spilled item (tomato juice on a man with a white shirt, so maybe it's the tomatoes that I have a problem with!)
I have heard wonderful things about the Belted Cow and would be grateful to try this special evening's selections!

[tonyo]

Just returned from The Bite Club event at The Belted Cow.  Here is a recap for anyone interested.

First, the space is really will done and has a lively vibe.  My only caution would be to someone looking for a quiet table for intimate conversation as the acoustics have a great deal of echo from slate floors, tin ceilings, and an over open design.  However, if gathering for friends, food, and lively conversation, the bar and dining area are great.

John and Caitlin as well as their staff are polite, professional, and appreciative which all to often is not the case.  As this was our first visti, my wife and I both agreed we could become regulars here.

Tonight's event was not really a sampling of The Belted Cow's menu but a showcase for John's BBQ talents.  The parade of meats were delicious and included chicken, ribs, pork shoulder, and brisket.  This was the REAL DEAL including burnt ends and tell tale smoke rings.  The flavor, texture, and aroma well all excellent. This is AMERICA'S contributon to world cuisine and John did us proud !  The opening act was a signature dish that combied a braised pork cheek p[lated with a sausage stuffed tomato, and cheese laced grits topped with a quail egg.  A tult creative and perfectly executed dish worthy of the award it had won.

In between courses we looked over the menu and found it to be well rounded and  reasonably priced.   The plates that went by looked great !

We will be back to support this new establishment to our local dining scene.  Best wishes to John and Caitlin and thanks to Suzanne for organizing a great evening !!!!!

[Alice Levitt]

Liked the BBQ at the Belted Cow? So did the judges at Jack Daniel's World Championship Invitational Barbecue. John Delpha's team, I Que, won the Grand Championship this weekend. More info in this week's food news.

[tonyo]

Congrats to John and all in Memphis.  The Belted Cow is a great spot and seems to be continually improving.  The wine list is expanding and has something for all tastes and budgets.  They have quickly taken a spot among the areas best dining options.