Catching up, and wildly off-topic

[Slingerland]

Hello!  A couple of years back, I was considering a job opportunity that would have placed me as lead software architect over a team of US and Russia-based programmers.  I would be travelling back and forth between the teams, living half-time in Rostov-on-Don.  Being single, I found this site and was asking questions about the dating scene.  Then Russia denied me a work permit, due to my previous employment with the US Government (and politics about who would actually run the joint company... US or Russia...)
So fast forward a couple of years.  I'm still the lead architect, but never traveled to Rostov.  Instead we had phone, Skype, email, periodic meetings in Europe, etc.  During this time, I became "phone friends" with several of my Russian counterparts... some of whom are single and female...
The project is winding down, and for the kickoff, the Russian team is flying to the US to where my office is.  Since they'll be here for a weekend, I plan to host a backyard party for everybody.  I'd like to make this party very casual, and reflective of my background as an American Southernor.
During the past two years I've developed a hobby: competition BBQ.  Sounds corny, right?  But I have a thought... to make the party more personal, maybe I should do some BBQ.  My pit (made by Jambo) can handle ribs, chicken, pulled pork, brisket, etc. 
(And I have an ulterior motive... a full practice for KCBS competition would cost a few hundred dollars in meat.  If I do this for my team, I can do a full end-to-end KCBS practice and my company pays for it...)
So... am I nuts?  What is everybody's experience with Russians and BBQ?  Should I go sweet or spicy?  Memphis style dry or St. Louis wet ribs?  (And would being a BBQ pitmaster impress the single Russian women on the team?  )
Thanks, everybody... it's been good to read the posts and catch up.
 

[Ade]

Hello!  A couple of years back, I was considering a job opportunity that would have placed me as lead software architect over a team of US and Russia-based programmers.  I would be travelling back and forth between the teams, living half-time in Rostov-on-Don.  Being single, I found this site and was asking questions about the dating scene.  Then Russia denied me a work permit, due to my previous employment with the US Government (and politics about who would actually run the joint company... US or Russia...)
So fast forward a couple of years.  I'm still the lead architect, but never traveled to Rostov.  Instead we had phone, Skype, email, periodic meetings in Europe, etc.  During this time, I became "phone friends" with several of my Russian counterparts... some of whom are single and female...
The project is winding down, and for the kickoff, the Russian team is flying to the US to where my office is.  Since they'll be here for a weekend, I plan to host a backyard party for everybody.  I'd like to make this party very casual, and reflective of my background as an American Southernor.
During the past two years I've developed a hobby: competition BBQ.  Sounds corny, right?  But I have a thought... to make the party more personal, maybe I should do some BBQ.  My pit (made by Jambo) can handle ribs, chicken, pulled pork, brisket, etc. 
(And I have an ulterior motive... a full practice for KCBS competition would cost a few hundred dollars in meat.  If I do this for my team, I can do a full end-to-end KCBS practice and my company pays for it...)
So... am I nuts?  What is everybody's experience with Russians and BBQ?  Should I go sweet or spicy?  Memphis style dry or St. Louis wet ribs?  (And would being a BBQ pitmaster impress the single Russian women on the team?  )
Thanks, everybody... it's been good to read the posts and catch up.

I'd be surprised if they didn't love it. Not too spicy though.

[pitbull]

I'd be surprised if they didn't love it. Not too spicy though.

Agree. They'll love and appreciate it. You may have a bit of spicy stuff for adventurous souls, but Russians generally don't like spicy.
 
I wish I were invited - cool hobby! 

[mendeleyev]

I think that your guests will enjoy tasting something uniquely American styled so prepare your best BBQ, whatever your best style.

Russians of course are no strangers to BBQ and their style, called Shashlik, is a kebob first popularized in the Middle East and the Caucasus mountain regions. They're passionate enough about it that they'll BBQ in the snow and ice if necessary. However your friends will be more frequent eaters of chicken-lamb-goat-pork-fish on BBQ so your idea of pulled pork should be a nice entree and/or beef of any BBQ style.

They are traveling to the USA so give them something of your culinary culture to enjoy and remember.

[Faux Pas]

They will love it. Get more creative and don't stick with one style. Do some rubbed MIM style and some KC style. You might even want to look at some North Carolina and Texas style as well. Russian tastes are as varied as anyone else. Include some grilled fish might prove to be a hit.

[Larry1]

What is everybody's experience with Russians and BBQ?  Should I go sweet or spicy?  Memphis style dry or St. Louis wet ribs?   

I was just going to say what Ade and Pitbull said above.  I know the competition BBQ people tend to make it spicy hot, but few Russians are likely to enjoy that.

At least for most of your meat leave cayenne pepper completely out of your rub and any sauce.  I would even avoid chipotle peppers.  I'll illustrate with a little story. I was at a restaurant in FSU with my first FSU girlfriend, her brother, and his girlfriend.   We were served a little ramekin of a sauce.  My girlfriend told me to try only a tiny dab of this sauce because it was really spicy.  Her brother and his girlfriend didn't try it at all.  I tried it and it tasted like the mildest cocktail sauce you've ever tried. 

The Russians from your company are in the far South of Russia, not so far from Georgia, where there is a greater appreciation for spicy foods.  So perhaps they would be more likely to enjoy spicier foods.  The Georgian sauces I have had for meat I would describe as extremely mildly spicy.

You might go blander with your rub than you're used to and let people apply their own sauce.  Set out two or three sauces of varying intensity.  I think your guests will enjoy the BBQ.  Russians enjoy shashlyk, a dish originally from Central Asia that is found everywhere I've traveled in FSU.  It's like kebobs and can be made from various different meats.

[Slingerland]

Faux Pas and Larry1, those are excellent points.  NC style is vinegar based, and I've only done Memphis-style tomato-based, so I'm reluctant to try a new style on my visitors.  I want them to have GOOD memories!

I think the direction I'll go will be 12 slabs of babyback ribs, 24 cupcake chicken thighs (chicken thighs smoked in a cupcake mold), and a 15 pound packer brisket.  Half the ribs and half the chicken will be sauced, the other half dry.  I'll have several different commercial sauces from sweet to satanic.

As far as the sides, I'll serve baked beans, green beans, cornbread muffins, grilled corn-on-the-cob.  Maybe cupcakes for dessert.  Beverages will include tea (sweet and unsweetened, no ice), soft drinks and a local beer. 

Thank you again everybody!  I didn't get to date the Russian hottie, but I've been able to enjoy knowing them professionally. 

[calmissile]

Dang!  Your making us very hungry.     

[Belvis]

And would being a BBQ pitmaster impress the single Russian women on the team? 

Don't hope for that.  Making BBQ is the man job in Russia. Russians may find it odd if BBQ will go without wine. Red sweet wine would be a safe pick for RW taste.

[Slingerland]

Sweet red wine... that could be "interesting" to find in Arkansas...

As far as the spices, I'll keep the cayenne and chipotle out of the rubs.  The pork and chicken will have brown sugar, while the beef will stay savory. 

Another odd question... I'm scheduling the get together to start about the same time I'm pulling the meats off the pit.  My daughter will be here to welcome and co-host, but for a while I'll be busy with the food.  What do I need to provide to entertain my guests? 

I have a stereo, TV (of course), guest computers with broadband, and if the weather holds up well, I have a 1/2 acre back yard with chairs and benches.  This isn't really a formal party, just a social "product kickoff" cookout.  But I don't want to leave my guests standing around, either.

Or am I overthinking this?

[ML]

I think a tub full of cold beer and a few bottles of vodka will be enough to keep them occupied.

[mendeleyev]

Arkansas....my brother attends a small Russian/American Orthodox church just north of the Springdale/Fayetteville area. There is one in the Fort Smith area, too. The world may be smaller than you'd thought.

[Faux Pas]

Sweet red wine... that could be "interesting" to find in Arkansas...

As far as the spices, I'll keep the cayenne and chipotle out of the rubs.  The pork and chicken will have brown sugar, while the beef will stay savory. 

Another odd question... I'm scheduling the get together to start about the same time I'm pulling the meats off the pit.  My daughter will be here to welcome and co-host, but for a while I'll be busy with the food.  What do I need to provide to entertain my guests? 

I have a stereo, TV (of course), guest computers with broadband, and if the weather holds up well, I have a 1/2 acre back yard with chairs and benches.  This isn't really a formal party, just a social "product kickoff" cookout.  But I don't want to leave my guests standing around, either.

Or am I overthinking this?

Not as difficult as you might think. Arkansas is know for sweet red or white wine. Post Families and a few others. Grown and made in Arkansas. In fact Arkansas legislature passed laws that you cannot mail order wine from outside the state. On Central Ave. in Hot Springs is a wine store that sells all Arkansas wine. Close to the bowling alley IIRC

[Slingerland]

Not as difficult as you might think. Arkansas is know for sweet red or white wine. Post Families and a few others. Grown and made in Arkansas.

It's an idea.  I'm an Arkansas native, in fact went to college at Arkansas Tech near Altus (graduate school at Fayetteville.).  I have never been able to develop a taste for the local wine though... wine made with labrusca grapes smells like a wet dog to me  .  But it would stay with the local flavor.

Still, maybe I can find something to match the BBQ sauces... maybe make up a wine cooler of some kind...

[Larry1]

Still, maybe I can find something to match the BBQ sauces... maybe make up a wine cooler of some kind...

I suggest that you try a rose wine.  There are some excellent rose wines being produced now.  It no longer deserves its reputation as all a bunch of sickly sweet white zinfandel anymore.  It can be served cold and probably has the body to stand up to BBQ.  It's also refreshing on a Summer day.  If you have a Trader Joe near you it has some good roses:

http://traderjoeswine.blogspot.com/search/label/ros%C3%A9

If you want a white wine Gewurztraminer is probably the best pairing with BBQ.  Or you could make a sangria, although they tend to be pretty sweet.

[Faux Pas]

It's an idea.  I'm an Arkansas native, in fact went to college at Arkansas Tech near Altus (graduate school at Fayetteville.).  I have never been able to develop a taste for the local wine though... wine made with labrusca grapes smells like a wet dog to me  .  But it would stay with the local flavor.

Still, maybe I can find something to match the BBQ sauces... maybe make up a wine cooler of some kind...

You might be surprised what they are doing now. Nothing to compare to the good wines yet but for the muscadines and the sweet stuff, they are doing quite a selection. I bought a couple of cases. It was amazingly cheap. My RW drinks it on occasion, I don't care much for it. I wouldn't have bought any of it if it wasn't for her. Reminds me somewhat of kerosene. I prefer some of the better cabs, merlots, pinots from the West Coast and abroad

[Vaughn]

I checked out the Jambopit site.. OMG, the equipment alone will impress. I've encountered nothing like it overseas.
 
Here's hoping the weather cooperates !

[TheTraveler]

sounds like a lot of fun!... great idea!
 
the only thing i'd add.... see if you can round up some cases of baltika and put them on ice to wash down the bbq.  the russian girls will be impressed by your ingenuity.

[Slingerland]

I checked out the Jambopit site.. OMG, the equipment alone will impress. I've encountered nothing like it overseas.
 
Here's hoping the weather cooperates !

Thanks!  I have the economy model, I don't have the money for custom paint jobs, chrome smoke stacks, or anything like what the pro competitors put on their rigs.  I was absolutely shocked at how much better I can cook with it.  The temps are even, heat control is brain-dead easy.  Uses a lot of wood, though.  It needs about an hour to heat up, but once there it can go as long as I feed it a stick or two.
 
I also have a Weber Smokey Mountain and (shudder) a GOSM propane smoker.  I use these for small dinners and to experiment with sauces and rubs.  These two are much more economical to run on small cooks than my big rig.  (I guess I need to give the Jambo a name...)
 

sounds like a lot of fun!... great idea!
 
the only thing i'd add.... see if you can round up some cases of baltika and put them on ice to wash down the bbq.  the russian girls will be impressed by your ingenuity.

Traveler, that's a FANTASTIC idea!  There is a wholesaler in Memphis, TN.  I'll call him tomorrow and see who he sells to locally.  Memphis is only a 2 hour drive away. 

[SANDRO43]

... wine made with labrusca grapes smells like a wet dog to me

Maybe one of the reasons why Leif eventually left Vinland (Wineland) ?

According to wine historian Edward Hyams and wine expert Jancis Robinson, Vitis labrusca was likely the species spotted by Leif Ericsson growing wild along the coast of Vinland in the 11th century.

http://en.wikipedia.org/wiki/Vitis_labrusca

[Vaughn]

You might hear one or more guests say "Ммм... Слюнки текут..."
pronounced SLYOON-kee  tyeh-KOOT...roughly, "my mouth is watering.."
 

[BillyB]

(And would being a BBQ pitmaster impress the single Russian women on the team?  )

Depends if you cook like a cook or cook like a chef. It's possible you could win a woman's heart through her stomach.

[Gator]

Slingerland,
 
You and your guests will have much fun. 
 
The sauce is key.  Just a touch of spice is okay, yet even average spicy will be rejected by most Russians.  Every Russian is fond of shashlik, which I associate with Georgian cuisine (Georgia the nation).  It is very slowly cooked.  Shashlik sauce is mild with no tomato ingredients (maybe a very little).

Living in Tampa, we have plenty of BBQ places.  My wife loves it, particularly the pork ribs.  She is still learning English so she uses Russian words and refers to the ribs as "negra food"  because every rib place has many black customers.
 
So load up on pork ribs.  My wife does not like brisket.  The sauce here usually is tomato based but laden with dry mustard and vinegar plus secret ingredients.   I would say it is somewhere between wet and dry, more like Alabama BBQ.

[Slingerland]

Thanks, Gator!  Sweet and mild it shall be.  (Billy, I'll do my best )
 
My kids like the brisket, and my daughter will be coming home from college for the weekend to help.  She plans to take the majority of the brisket and burnt ends back to her dorm for trading goods!  My 16 year old son will be here, too.
 
Still working up the plans as far as quantity.  Upper management has been invited, but they're also talking about a separate event with the customer.  So this may scale down to just the technical team... either way, the customer is paying for the Rostov team to be here when the software goes live, so it will be a fun weekend. 

[Slingerland]

Just a follow-up... the cookout has been approved, but will only be for the technical team.  They fly in on Tuesday, then fly out on Sunday.
 
Out of humor, should I write up a trip report when this is over?  Imagine: four people from Rostov-on-Don arriving in Little Rock, Arkansas... 
 
Thanks again, everybody!