The Friday
evening potluck is a standing tradition at BBQ contests in
California. It's a last chance for fellow competitors to
relax and be friendly, catch up on how the family is doing, and
swap funny stories before the teams put on their game faces and
gear up for intense competition mode late Friday evening for the
long overnight cook until turn-ins at noon Saturday.
I've developed
quite a following on the California contest circuit for my
elaborate potluck dishes demonstrating culinary artistry cooking
in a challenging outdoor kitchen setting (think blustering Santa
Ana winds, summer heat, dust, bitter cold, etc.). I love the
challenge and think this part is as fun as the actual BBQ
contest. We often have different potluck themes such as
coming up with a dish based on some classic movie.
By day, I sit in a fabric-covered box leading a
team of information technology project managers in a Dilbertesque existence. On weekends, I love to express
myself artistically by making a simple white dinner plate come
alive, like an empty artist canvas, with the freshest
ingredients sensationally juxtaposed with balanced colors,
presentation, texture, aromas, and taste.
I've been inspired by foods from around the world
in all the many beautiful countries I've traveled to as a former
747 pilot. I cook from the heart with passionate
appreciation of the culture and cuisine I'm trying to emulate.
I've received three marriage offers so far from those who've
enjoyed them immensely! I've also released my Ahi Tuna
pictures for a Hawaiian magazine publication and I also cater
these fabulous dishes! They taste as good as they look.
Enjoy these 17 contest potluck pictures!
2009 West Coast BBQ
Championship Mystery Dish - Seared
Flank Steak over Roasted Corn and Potatos w Merlot Sauce
2009 West Coast BBQ
Championship - Medley of Roasted Vegetables with Balsamic Glaze
2009
Tempe Arizona BBQ Festival - Prawns in Jack Daniels
Beurre Blanc Sauce with Marinated Artichokes and Sun-Dried
Tomatoes over Black Calamari Ink Pasta
My son
Brian shot video of me making the
Jack Daniels Prawnsdish. Many have asked what
happens in my tent Friday nights so now here’s your chance to
see it yourself! Enjoy!
Harry's New Style
Sashimi (designed for one of my good friends who won't eat
raw fish; now this is a big hit at all my parties; she ate every
scrap of my serving to her)
White Fish cut into paper-thin slices using the usu-zukuri
method; arranged beautifully on a platter ala fugu blowfish
plate-style; dabbed with a little grated young ginger; sprinkled
with sesame seeds, chives, and yuzu soy sauce. Just prior to
serving, heat olive oil and sesame oil until smoking and drizzle
over fish slices. This dish
always disappears FAST!
RECOMMENDED FOR HESITANT SASHIMI NOVICES!!!
2009 Q-Fest
Awards Ceremony Potluck - Barbeque Spaghetti with
BBQ Brisket and Spicy Andouille
Sausage Topped With Gorgonzola Cheese and Italian Parsley
Spain
- Lobster and Seafood Paella w Saffron
and Chorizo
(Muchos
gracias
to Gary Notley for
providing the Gringo
Bandido Hot Sauce by rocker
Dexter Holland, Red Hot Chili Peppers; Gary,
if your sponsor wants to use this
Shrimp and Grits picture, you have my permission.)
Portugal / Italy - Braised Beef Short Ribs with
Portuguese Madeira Wine
Sauce with Gorgonzola Cheese over Gnocchi
Vietnam - Vietnamese-style Poached Shrimp Salad
w Shredded Green
Papaya, Asian Basil, Mint,
and Lime Habanero Fish-Sauce Vinaigrette
France / Italy - Farmer's Market Vegetable Papillotte
(Parchment Paper) w 25-year-old aged
Balsamic vinegar Aceto Gran Reserva25
Balsamico Villa Bellentani
2008 Sunburst
BBQ Cook Off - California
BBQ Assoc. Roll w Pulled Pork, Bonito "Snow" Flakes, and Wasabi BBQ Sauce
(based on an idea Gary
Notley and I came up with during a 2008 contest)
