Wow.  What a day yesterday was.   Thanks to a good friend of mine,  I did a tasting of my catering menu for the Wanda Sykes Show production staff.  It was at the CBS Studios up in Los Angeles.   I cooked Certified Angus Brisket, Duroc Pork, and did BBQ Beans, Coleslaw, and Cornbread.   Everyone loved the food, and one of the producers, Carlos, is good friends with my neighbor Dan, small world.    I was really happy that everyone enjoyed the food.  It is always good to hear people compliment you on your food.  Makes it all worth while.   It was cool being in the CBS building.   They shoot The Price is Right on the first floor, and people were lining up to get onto the show when I was unloading the food.    The Craig Ferguson Show is filmed next door, so hopefully the Notley Que will attract them as well. 

Here are a few fuzzy out of focus pictures I took with my phone.  

See you in a few.  I have some cooking to do. 

Hey everyone.  Sorry about being away for so long.  I have been on one hell of a BBQ adventure across this country.

So I will be updating this site and the  website www.notleyque.com starting tomorrow.  Please check back every day for news, updates, photos. LOTS has happened since I have been gone.

Had the great pleasure of watching comedian Doug Benson tear it up at the Balboa Theater on Friday night.  Was even better hanging out with him in the green room after the show.   Check out Doug on twitter http://twitter.com/DougBenson  and check out me while you are there as well http://twitter.com/notleyquebbq. You never know who I might run into next. 

Doug Benson and Me

Since it was so hot out last week I figured why not cook outside every night. I broke out the 22.5 inch weber charcoal grill and grilled up beef, shrimp, chicken, and veggie skewers. I also grilled corn, asparagus, made beer can chicken, and a couple other dishes all on the grill.   Enjoy the pictures 

Spice Rubbed Beer Can Chicken

Marinated and Grilled Free Range Chicken Breast Satays

Grilled Sweet Corn

Olive Oil with Sea Salt and Black Pepper Grilled Green Onion rafts

Spicy Balsamic Marinated Grilled Shrimp Satays

Grilled Mixed Fresh Veggie Satays

You were always an angel now you just get your wings…..R.I.P

Enjoy this tribute

My friend Jessica has a chance to win a crazy awsome trip, tomorrow  morning(Monday June 15th 2009).   She was lucky caller 25 last week on Go Country 105 FM and not only won herself a copy of the new Reba CD “Keep on Lovin You”, but she is also entered to win a trip to the Atlantis Resort in the Bahamas to see an exclusive Reba concert, plus a meet and greet.    Wishing you lots of luck Jess.  I hope you win.  Everyone who reads this wish Jessica luck as well.   Good luck!

An open invite to all who read my blogs and are a fan of Notley Que BBQ:

If you are on Facebook please look up Notley Que BBQ Catering and become a fan

If you are Twittering please follow me NotleyQueBBQ

And always come say hello to all of us at any contest we are cooking at.  Sometimes we have lots of goodies to give out.  Gringo Bandito Hot Sauce, and Swag (www.gringobandito.com), Meat is Murder….Tasty Tasty Murder Stickers,  and other cool items.     Maybe we will even invite you in for a beer. 

Thanks again: www.notleyque.com

Look forward to speaking to all of you:

A few weeks ago my good friend Harry Soo and Marc Tung from the  Slap Yo Daddy BBQ  Team took 2nd place overall at the Great American BBQ contest held in Bonner Springs, Kansas.  This is one of the country’s largest profession BBQ competitions, and Harry and Marc made the 1500+ mile trip and were the only team to represent the State of California.   At the invitational portion of the contest Harry and marc placed 25th overall out of 44 teams.   The following day at the open portion of the contest, Harry, being the incredible chef that he is changed his game plan, and took 2 place (or Reserve Grand Champion) out of 166 teams.  A team from California goes out to the BBQ mecca and shows them whats up.   Harry is one of the most incredible chefs out here in California.  I predict if not this year, then in the next 2 years Harry will win the prestigious World Championship Jack Daniels Contest held in Lynchburg Tennessee.

Harry Soo I salute you.  You are the king.  Long Live the King

California Uber Alles

NotleyQue BBQ Catering has had the incredible fortune of catering some pretty fun events this year.  Once again I find myself pinching my arm to see if I was dreaming.  When I started barbecuing years ago all I wanted to do was make great tasting ribs.  Never in my wildest dreams did I think I would be serving the food that I created, to the bands I love to listen to.  And in turn have them become fans of me.  Here is my latest adventure in barbecue. 

 Notley Que Catering The Offspring

Keep Em Seperated.  Passes are cool 

This past week, I had the great honor to provide the pre-show dinner for the punk rock legends The Offspring for their home town show in Irvine, California.   I work with Gringo Bandito Hot sauce (www.gringobandito.com) at my BBQ contests, promoting their product like crazy, and Dexter Holland (The Offspring vocals/founding member) had tried my food before when I brought the Gringo Bandito office BBQ one visit.   Dexter is the creator of the Gringo Bandito Hot Sauce. 

Gringo Bandito Hot Sauce+Notley Que BBQ Sauce=orgasms for your taste buds

The menu was basic, cook for about 60 people.  Pulled Pork, Pork Ribs, and Strube Ranch Wagyu Brisket (www.struberanch.com), along with my BBQ  Beans, Coleslaw, and Hawaiian sweet rolls.   It was a very stress free cook, that went perfect.  I think it was the best pork I had ever cooked, and the Strube Ranch Wagyubriskets cook so beautifully.   I wanted to have a cooker on site for a “show and smell” effect, but my first choice Chris Rocke from www.ranchorocke.com was unavailable, so Mike Wilkins from the Smoke Peddlers stepped in on short notice and showed up with his Lang. 

Strube Ranch Wagyu Briskets and Pork Butts just off the Smoker

We arrived at the venue at about 230 and set up shop.   We were right behind the stage, set up beside a large covered deck.  We set up the smoker just yards away from where the massive tour buses were parked.   I just love the tour buses bands use. So big and beautiful to look at.  Minutes after the smoker was fired up, people were coming off the buses to see what was up.  Paul Rucker, drummer from the band The Street Dogs, really had an interest in what we were doing, and hung out with us for a bit, asking BBQ questions and said he enjoys cooking on his tiny Weber.  Made me happy he wasn’t a gasser, and knew about real BBQ.  .  He was really nice to hang out with.   The crew and band members knew they were in for some good catering that evening.   The smell of wood mixed with meat and spices is hard to ignore.

Backstage Area. Nice Buses

 Mike Wilkins taking care of the BBQ

Briskets and Tour Buses

The area were were given to host our BBQ was a large deck, right next to the usual catering being offered by the venue.   The BBQ was a special treat for the hometown show, and we had a whole area to ourselves.   I wish I would have had tables and chairs to fill out the room.  Next time I will have that.  Each event is a lesson learned.  Even though it wasn’t required, it would have been nice.  Set up went pretty quick, but by the time we got finished, it was just minutes before  5 oclock dinner bell.    There is nothing better than having the freshest BBQ, made with the finest meats,  and freshly made sides served to your guests to show them that BBQ can be a classy meal.  We had a steady stream of people the whole evening.  We finally shut down at 8:30 and fed everyone, the band, the opening bands, the crew, the limo drivers, the security guards.   The little bit of leftovers were traded to the show ‘runner” for a few beers.  BBQ for Beer, what a great trade.

Final details of the food being worked on.

Notley Que BBQ to be served here

Rough set up before changes are made

 Almost finished setting up

Showtime: Gary Notley and Mike Wilkins 

Dexter Holland (Vocals The Offspring) about to eat the Best BBQ in So-Cal

For Tia: About to serve Dexter some amazing Strube Ranch Wagyu Brisket

Matt from Gringo Bandito Hot Sauce, and his room mate, enjoying some Strube Ranch Wagyu Brisket

The road crew and guests of The Offspring enjoying a nice change from the usual backstage catering

Paul Rucker (drummer from The Street Dogs) is now a fan of Notley Que BBQ.  (thanks for the shirts bro)

It was a great event, we fed a bunch of hungry people who loved the food, made quite a few of them laugh, met some great people, and got to enjoy a great concert by a great band.   Thanks to Matt, and Kristen from Gringo Bandito, Mike Wilkins from The Smoke Peddlers, Dexter, Brian, and Scottie from The Offspring, Paul Rucker from The Street Dogs (again thanks for the shirts) .  I hope to see and work with you all again soon.  Thanks for the great time.

I really liked this skull that kept flashing on and off

My new friends Dexter Holland , and Noodles (guitar The Offspring)

17,000 People having a great time.

This past weekend I had the great pleasure of cooking BBQ at the Ramona Rodeo, in beautiful Ramona, California.   It was a backyard style contest, and teams were allowed to serve the public samples for $2.00.   It was a totally fun event, and Notley Que had a great time interacting with the crowd.  We served about 300 people, and were the last team offering the public samples and ended up serving almost 2 hours past everyone else.   I hope this becomes an annual event, but I hope it stays small and fun.  The cooks at this event were treated really well, with plenty of ammenities.  I had a good time hanging out with my family who made the trip up Saturday.  It was good to see Kelly Macintosh  and share a beer or 2 with him, and  the great help Jessica and Amy provided with the peoples choice was very much appreciated.    Mike W. it is a great pleasure to cook with you, you make this BBQ thing so worthwhile and fun.