BBQ daze

Thursday, July 29, 2010

By ERIC STANWAY

Correspondent

BROOKLINE – Is it possible to benefit a community, learn safety rules and have a bunch of fun, all at the same time?

The folks at the Brookline Fire Department certainly think so, as they launch into their fifth annual Backyard Barbecue Cookoff the weekend of July 31-Aug. 1, at the town ball field on Milford Street.

“Right from the start, we had a lot of help from the New England Barbecue Society,” said Co. 5 Lt. Brian Moore, who is instrumental in organizing the event. “In the beginning, the Brookline Recreation Commission asked us to set this up, and the New England Barbecue Society helped us out. They’ve really been great.”

The festivities will begin at 9 a.m. Saturday with a game of horseshoes. Then, it’s on to the Kids Muster, open to those ages 4-12.

“We just added that this year,” Moore said. “We have three different competitions: bucket brigade, midnight alarm and a hose contest. We really hope that this will be a big success and draw the kids in on Saturday morning.”

The food will appear at 11 a.m., with hamburgers, hot dogs, pulled pork and sausages.

“The ribs and chicken are graded by the New Hampshire Barbecue Society judges,” Moore said. “The pulled pork, on the other hand, is strictly a people’s choice category. For $5, you get five samples, and turn in your opinions.”

This food event will continue until 3 p.m.

At 1 p.m., Brookline natives Jim and Goldie Bourassa will show up with their two Red-tailed hawks, introducing the audience to the joys of falconry.

“I’m a falconer, registered with the state,” Jim Bourassa said. “We have one immature Red-tailed hawk and another that’s completely mature. We’re going to show anyone who’s interested just how falconry works.”

Bourassa has run the gauntlet in his quest to become a fully licensed falconer.

“My wife bought me a lesson at the school of falconry a few years back,” he said. “Then, I had to find someone who would take me on as an apprentice. It took me about a year to finish my apprenticeship and three years in total to get my license.”

Bourassa said he would provide materials to anyone interested in following up on this hobby.

At 2 p.m., the people’s choice chicken wings contest will begin, with contestants turning in their entries 15 minutes earlier. For $5, you get five wings, one from each cooking team. Put in your vote for the best one for the awards, which will be presented Sunday afternoon. From 5-7 p.m., there will be a chicken barbecue dinner.

As soon as the dinner is over, The Pop Farmers will hit the stage. A longtime New Hampshire favorite, this band is known for its “big, sloppy guitar chords” as it dispenses upbeat power pop covers from the likes of Tom Petty and R.E.M.

“The Pop Farmers have played for us before,” Moore said. “They never fail to deliver a good time.”

Get up bright and early Sunday morning if you want to take advantage of the all-you-can-eat breakfast, which starts at 8, featuring pancakes, sausages and bacon. At about the same time, the third annual Kids Barbecue Competition will begin warming up, as youngsters ages 6-15 will be cooking their own special recipes for hamburgers – with help from an adult, of course.

“We tried to do it with kabobs a couple of years ago,” Moore said, “but the kids really wanted to do burgers. We’re letting them concentrate on whatever they want to do.”

The contestants will grill hamburgers and cheeseburgers under the guidelines of the New England Barbecue Society.

The entry fee is $5; an application can be obtained at the Brookline Fire Department website, www.brooklinefd.com, or www.nebs.com.

From 9 a.m.-noon, the Brookline Farmers Market will put in an appearance.

“It’s the same people you’d run into on Tuesdays at the regular market,” Moore said. “There’ll be a wide array of products for sale, including homemade breads and fresh vegetables.”

At 11 a.m., there will be more food: hamburgers, hot dogs, sausages and pulled pork. The pulled pork turn-in is at 11:45 a.m., with the peoples’ choice awards being tallied. At 10:55 a.m., the kids’ barbecue turn-in will begin. At 12:55 p.m., the chicken wing turn-in occurs, followed by the pork ribs turn-in at 1:25 p.m.

By about 3 p.m., things will be winding down. There will be closing ceremonies, raffles and team awards.

Moore is adamant that people should understand where all the proceeds will go.

“All of the proceeds go to the Brookline Fire Department,” he said. “It’s an effort to purchase equipment that the town wouldn’t normally buy, but we still need. So, it’s all to a very good cause.”

HONEY GLAZE

Makes: 2 cups

2⁄3 cup honey

½ cup fresh orange juice

¼ cup fresh lemon juice

3 tablespoons soy sauce

2 tablespoons Dijon-style mustard

1 tablespoon sesame oil

1 teaspoon curry powder

1 teaspoon ground ginger

In a medium bowl, stir together all ingredients. Set aside until ready to use, or refrigerate, covered, for up to one week. Let the glaze come to room temperature before using.

(“Dad’s Awesome Grilling Book” by Bob Sloan)

HONEY-GLAZED SPARERIBS

Serves: 4

These sticky-sweet ribs are precooked, so they require only a short time on the grill. Be sure to use tongs instead of a fork to turn them or you’ll release the precious juices from the meat.

½ cup white wine

½ cup soy sauce

1 bunch scallions, green parts only, finely chopped

3 tablespoons finely chopped fresh ginger

8 cloves garlic, coarsely chopped

6 tablespoons brown sugar

1 tablespoon Chinese five-spice powder

Pinch ground cayenne pepper

3 to 4 pounds spareribs (about two slabs) cut into individual ribs

Honey Glaze (recipe above)

Preheat oven to 350 degrees.

In a large bowl, combine the wine, soy sauce, scallions, ginger, garlic, brown sugar, five-spice powder and cayenne.

Place the ribs in the bowl with the wine mixture, tossing them gently so they’re coated evenly.

Transfer the ribs and liquid to a baking pan, cover with foil and bake in the center of oven for one hour. Let ribs cool, then transfer them to a plastic container and refrigerate for up to two days.

To finish ribs on the grill, prepare enough coals for a medium-hot charcoal fire or preheat gas grill on medium-high for 10 minutes with the lid closed.

When coals are ready or gas grill is hot, grill the ribs until heated through, about 15 minutes, turning and mopping them several times with the Honey Glaze so they’re nicely coated. Serve immediately with a lot of napkins.

(“Dad’s Awesome Grilling Book” by Bob Sloan)