May 31, 2006

Chef du Jour

Chef Arthur Wolf Of Turtle Crossing

Southwestern dining in East Hampton can be summed up in two words: Turtle Crossing. At the helm of the restaurant on Pantigo Road is Arthur Wolf, a chef who graduated with a culinary degree from the New York Institute of Technology in 1983. He then spent six months as a sous chef in St. Croix at The Top Hat. After returning to the states, Wolf took a position as a sous chef at The Dune Deck Hotel in Westhampton. Following this, he moved on to Nicky's in Centerport, NY. He then relocated to Manchester, VT. where he spent six years at Laney's. Upon returning to New York, Wolf settled on the East End of Long Island as executive chef of Turtle Crossing.

Turtle Crossing's Slow-Smoked BBQ Ribs & Spice Dry Rub Seasoning

Dry Rub Seasoning

1/2 cup dry oregano

1 1/2 cup kosher salt

1/2 cup four-peppercorn blend, ground

1/2 cup seasoning salt

1/2 cup paprika

1/2 cup garlic powder

1/2 cup onion powder

1/2 cup sugar

Mix all ingredients together

Slow-Smoked BBQ Ribs

Make up Spice Dry Rub Seasoning

Rub onto Ribs

Let sit overnight

Place Ribs on warm BBQ and let cook for 3 1/2 hours

Temperature should be between 250 to 275 degrees

Then glaze with BBQ sauce and cool for 5 minutes

Turnover and cool for 3 minutes

Cut bones & serve with BBQ sauce

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Gurney's Inn