The Annual Boston Beach Barbeque Cookoff

[Katiecooks]

I was just wondering if any of our great barbeque-ers are at all familiar with this fantastic, annual event? It takes place in the center of Boston when several tons of beach sand are imported and dumped onto Government Center Plaza - right smack in the middle of the busiest part of the City! And the food is beyond description. Barbeque experts from all over this country and Canada (and even a few from Europe, I understand) converge on the area and compete to see who's got the best recipes for rib and chicken barbeque - and all the fans are the winners! My husband and I are planning on joining the fun - with forks in hand! The event takes place this year on June 24, 25 and 26 and I wondered whether any of our worthies might be there? As all good barbeque chefs would invite - "Y'all come!!" Hopefully, everyone can find a decent parking spot - an almost unheard of commodity in downtown Boston!

 

[ChileFarmer]

Rick and I both are into smoke. I don't do comps but Rick does. I smoke almost most each week. Not in the winter to much, hard to get the pit up to temp when its cold. I do pork butt, pork ribs and beef brisket. Also sausage. sure sounds like a fun event wishing I was closer. CF

 

[Katiecooks]

I'd forgotten that you do smoking but I did wonder if Rick was involved in the Great Boston Beaches competition. If he was, perhaps my better half could hook a free rib from him? Too bad you can't be a part of the event, both of you - just in case he isn't involved. This competition is always a big crowd-pleaser here - barbeque is second only to a moving clam bake - now that's an issue I can speak to, as my busines partner and I cater numerous of those during the coarse of a summer. Now that's good eating, too!!

 

[ChileFarmer]

Just about anything seafood, count me in. I don't do squid real well. We try to have fish about 2-3 time a month. I do blackened fish and of course fried.
I have never had clams baked. CF

 

[Katiecooks]

Good morning, CF - Just a word of explanation - the word clam"bake" is a bit of a misnomer as the ingredients in the clam pit aren't "baked" per se, they're steamed. All the shellfish and vegetables are layered in the previously dug clam pit, over a combination of rocks heated on a nearby camp fire and either seaweed or corn husks (to lend flavour) then, depending on the chefs choice of layering, first you place the corn (in the husk) the onions and the new potatoes in layers in the pit on top of the steaming rocks and "fodder" and then you begin to layer the shellfish - clams, mussels and lobster along with kielbasa sausages - and ending with a "cover" of dug-out sand and more seaweed or corn husks. If done properly, a clambake takes hours to produce, if not a couple of days - they cook forever - from the time the pit is dug until it's opened for serving. The smells and taste of a well-done claimbake are pure heaven! If it's done incorrectly, it's one heck of a mess!! People have attempted to produce an "indoor clambake" and all they get are slimy veggetables drowned in shellfish liquid and underdone shellfish!