Foodiequipper May 2015

Pecinka Ferri PresentsTHE FOODIEQUIPPER May 2015  $9.98  Low & Slow BBQ In Metro N Y Of Wood, Rubs and Sauce A Rib of Our Own

Gas-Fired Wood-Burning Rotisserie BBQ SmokersThe Pit of Your Stomach?MLR-150 SPX-300 SPK-500 SP-700 MLR-850REAL PIT BARBECUES! 401 South Mill Street , Alamo, Tennessee 38001 731-696-3175 http://www.southern-pride.comFOODIEQUIPPER May 2015 Page 1

 BBQ in Metro NY  Of Wood, Rubs & SauceI would be in Italy workingon a film, longing for some-thing simple - like, God, Iwould just kill to be sitting  A Rib of Our Ownat a barbecue having a beerright now.Chris O'Donnell NEXT ISSUE: ON THE COVER: Goin’ Mobile! Latest Southern Pride Smoker model SRG400 in Brooklyn at the Star Chef’s Inter- national Chef’s Congress 2014.FOODIEQUIPPER May 2015 Page 2

TUNGSTENSMART-HEAT™ PORTABLEPRODUCT BRIEF A new era in mobile gas heating The Tungsten Smart-Heat™ Portable Gas Radiant Heater is the synthesis of cutting edge design, world first engineering and practical functionality. Consistent with Bromic Heating’s vision for industry innovation, the Tungsten Smart-Heat™ Portable takes relocatable gas heating to the next level with its efficiency and effectiveness unparalleled in today’s market.BromicHeating.com E: [email protected]: 1 800 301 1293

Foodiequipper is an online publica- Joe Ferri, CPMRS, CFSP Ed Pecinka, CPMRS, CFSPtion of Pecinka Ferri Associates, a Editor & Publisher Contributing EditorNew York City Metro Manufacturers’ (973) 812-4384 (973) 812-4237Agent. We specialize in foodservice [email protected] [email protected] and supplies.Pecinka Ferri is a proud member ofMAFSI - Manufacturer’s Agents tothe Foodservice Industry.Our CFSP team members are certi-fied by MRERF. CFSP status is grant-ed by NAFEM. Joe Louis Ferri Stefano Tarani Associate Associate (973) 435-4526 (973) 812-5270 [email protected] [email protected] Ferri Associates Debi Salzano Janet Kreiness Inside Sales Office Manager49 Sindle Ave. (973) 339-7059 (973) 338-7058Little Falls, NJ 07424 [email protected] [email protected](973) [email protected] Shannon Green Nicholas Mercogliano CEChttps://www.facebook.com/PecinkaFerri Accounting Corporate Chefwww.pecinkaferri.com (973) 339-7064 (973) 435-4528www.fodiequipper.com [email protected] [email protected] May 2015 Page 4

BBQ in Metro NY B arbecue! For us in the northeast the simple word conjures up memories of endless summers past, of smoky burgers, dogs, beans, chicken, corn on the cob and salads. We would build piles of charcoal in our backyards and grill meats until they were blackened. The fire pit was a man’s domain back then (with women usually doing all of the prep and clean-up).When we Yankees traveled south, however, we found a curious anomaly. What theywere calling “barbecue” weren’t those grilled treats that we loved. Southern BBQ meanspit barbecue, as many of us know now.Low and slow are the watchwords. Where our towering burger infernos provided instantgratification in a New York minute, the more genteel Dixie variety is cooked overnight,producing the tender layered deliciousness that we now crave.Where our towering burger infernos provided Rubbed with secret dry spice blends, lesser meat cuts tend to shine in this preparation. The endless variablesinstant gratification in a New York minute, themore genteel Dixie variety is cooked overnight for time and temperature, wood choice, rub composi- tion and sauce preference (always after cooking, mindyou) constitute the regional differences in this all-American culinary delight.Do you prefer light smoke or a deep smoke profile? Proof of concept is achieved onlywhen the telltale smoke-ring cradling the brisket is revealed when that first slice is made.Is your sauce gonna be sweet or tangy or both, ketchup based or vinegar? And what ofthe sides: cornbread, beans, collards, and slaw?We are in the midst of creating a new plate of traditions in the Big Apple where none ex-isted before. Now that barbecue is being redefined in our culinary lexicon, creativity de-mands that we up the ante! Smoke elements are working their way into every conceiva-ble dish, and desserts are not excluded from this phenomenon.New York Barbecue, once a punchline, butnow punching it up!FOODIEQUIPPER May 2015 Page 5

SMOKER BARBECUE EQUIPMENTMLR-150Southern Pride SMOKER SPX-300Mobile Smoker, Gas/Wood, (4) 3 tier Southern Pride12\" x 30\" revolving racks, (12) nickelchrome plated food racks, 140-325° F Rotisserie Smoker, Gas/Wood, 300 lb.digital thermostat, pneumatic rotisserie capacity, (4) 3 tier 12\" x 30\" revolvingadvance foot switch, pre-wired to racks, 140-325° F, hinged front doors,accept smoke extractor or vent hood, side load fire box (for wood orinterior light, convection fan, stainless charcoal), interior Teflon coated safetysteel construction, 23-1/2\" tall formed light, pneumatic rotisserie advanceblack painted steel legs on casters, foot switch, convection fan, stainless65,000 BTU, ETL, ETL Sanitation steel interior & exterior, 19\" high black(Contact factory for price) steel pipe legs, 50,000 BTU, UL, ULC, EPH (Contact factory for price)BLAST CHILLER/FREEZERMF 70.1L RETHERMALIZER FOOD WARMERIrinox USA 85910 Server ProductsBlast Chiller/Shock Freezer, reach-in, (24) 12\" x20\" x 2-1/2\" or (12) 18\" x 26\" full size sheet pans TRIPLE FOOD SERVER, BASE ONLY,capacity, 155 lbs. chill 194°F to 37°F/90 minutes for Rethermalization, stainlessor less and 155 lbs. freeze to 0°F/4 hours or less, steel warmer/cooker accepts (3) 4door hinged left, touch pad controls, (4) standard quart (3.8 L) insets with hinged lidsmodes for chilling and freezing cycles, Dynamic (81050); not included, water-bathicon-controlled mode with (39) product specific wells are controlled by individualchilling and freezing cycles, ability to record up to adjustable thermostats for20 replicable customized cycles, thawing, accurate heat control,proofing and holding cycles, multi-sensor (1500W/120V), NSF & C-UL-US LISTtemperature probe, HACCP software, self-contained, 4\" adjustable legs, stainless steel HAND SINKconstruction, 4.0 hp, R404a, ETL (Contact factory 7-PS-87 Advance TabcoFRYER BATTERY, GAS3-SG14C-S/FD Hand Sink, wall model, 14\" widePitco Frialator x 10\" front-to-back x 5\" deep bowl, 20 gauge 304 seriesSolstice Prepackaged Fryer stainless steel, 7-3/4\" high sideSystem with Solstice Filter splashes, splash mountedDrawer System, gas, (3) 50 lb oil faucet, lever drain withcap. full tanks, I-12 computer overflow, P-trap, soap & towelcontrol, boil out, drain valve dispenser, wall bracket, NSF &interlock, melt cycle, matchless CSA listedignition, stainless steel tank,front & sides, under-fryer drawerfiltration, total 330,000 BTU (-FFF 49 Sindle Ave. , Little Falls, NJ 07424 (973)812-4277v (973)812-4284f www.pecinkaferri.comFOODIEQUIPPER May 2015 Page 6

Types of Wood for Smoking From: Uncle Robby’s Great & Audacious Wood www.bbqsmokingwood.comAlder-Very delicate with a hint of sweetness. Goodwith fish, pork, poultry, and light-meat game birds.Apple- Very mild, with a subtle fruity flavor, slightly sweet. Use on poultry turnsskin dark brown and pork.Cherry- Mild and fruity. Similar to apple, but slightly bitter because most Cherrywood comes from chokecherry trees. Good with pork, beef, and especially goodto use on poultry because it turns the skin dark brown.Hickory- The most highly used wood, both commercially and for home use. Has astrong, heavy, bacon flavor. Use on pork, ham, and beef.Maple- Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, andsmall game birds.Mesquite- One of the hottest burning woods. Predominately honey, earthy flavorwith a slightly bitter aftertaste. Use on beef, fish, poultry, and game.Pecan- A cool burner, nutty, mild, and sweet with a flavor similar to hickory, tastywith a lot of subtle caricature. Use on steaks & ribs. Also good with poultry, pork,and cheese.Red Oak- Red oak is quite similar to mesquite. All oak varieties reported as suita-ble for smoking. Especially good on ribs and beef.White Oak- A lighter version of mesquite but milder. White Oak makes the bestcoals for longer burning. All oak varieties reported as suitable for smoking. Goodwith red meat, pork, fish, and heavy game.FOODIEQUIPPER May 2015 Page 7

Spices in the RubsGreat Barbecue starts with a great rubBlack Pepper-Pungent, hot and sharp.Cayenne Pepper- Hot!Cumin- Slightly bitter, warm and powerful.Garlic Powder- Strong and intense.Molasses, Dry- Robust bittersweet flavor. Tastes just like the liquid molasses!Mustard Powder- Strong and hot, mustard powder is a good source of mustardflavor.Nutmeg- Strong, warm, nutty and sweet.Onion Powder- Pungent, sharp and savory.Oregano- Sweet, fresh and lemony.Paprika– Warm, sweet, peppery and pleasant.Sugar– Brown, White.Salts– Kosher, Sea, Smoked.Thyme- Subtle and dry with a hint of mint ccording to SouthernLiving.com, the first thing to consider is the ratio of salt to sugar. higher ratio of salt works best in rubs for beef, fish, and wild game, while those with more sugar are better suited for pork. Dry rubs need to be balanced not only in flavorbut also in heat. Add ground pepper to the salt-sugar mix in small increments until your idealblend of heat and flavor is reached. Adding more pepper is always an option, but you can’tremove it, so go slow. Next add transition and then signature spices to create your ownblend.FOODIEQUIPPER May 2015 Page 8

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SaucesGreat Barbecue finishes with a great sauce Traditional Regional Barbecue Sauces (from Wikipedia.org) East Carolina Sauce – Most American barbecue sauces can trace their roots to the two sauces common in North Carolina. The simplest and the earliest were supposedly popularized by African slaves who also advanced the de- velopment of American barbecue. They were made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a \"mopping\" sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce. Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) – In Lexington and in the \"Piedmont\" hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The vinegar softens the tomato. Kansas City – Thick, reddish-brown, tomato or ketchup-based with sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauc- es are variations on the theme using more or less of the main ingredients. Memphis – Similar to the Kansas City style, typically having the same ingredients, but tending to have a larger per- centage of vinegar and use molasses as a sweetener. South Carolina Mustard Sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar-based sauces with black pepper are common in the coastal plains re- gion as in North Carolina, and thin tomato- and vinegar-based sauces are common in the hilly regions as in North Carolina. Texas – In some of the older, more traditional restaurants the sauces are heavily seasoned with cumin, chili pep- pers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not con- tain meat drippings. Alabama White Sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce, which is used predominantly on chicken and pork. It is composed of mayonnaise, vinegar, sugar, salt and black pepper.FOODIEQUIPPER May 2015 Page 10

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