BBQ Blog

BBQ Safe and BBQ Vault by Pitmaker

2012-01-15T22:24:00.000-05:00

I found these on YouTube tonight. The first is a BBQ Safe by Pitmaker

The second is a is a BBQ Vault also by Pitmaker.

The BBQ Vault is very similar to my McCullough.

Union Woodshop - Clarkston, Michigan

2012-01-08T15:14:00.006-05:00

Traditional signage is rare on mainstreet in the 2000's

We took a short drive to Clarkston, Michigan yesterday to eat at Union Woodshop, at 18 South Main Street. This bbq restaurant was recently featured on Diner's, Drive-in's and Dives on Food Network in an episode featuring Kid Rock, a Michigan native.

We arrived at 1 p.m. hoping to avoid a large lunch crowd, but due to the popularity of Guy Fieri and Kid Rock a lot of people must have had the same idea. We ended up waiting 40 minutes for a seat and met some nice people while waiting (standing room only) including a friendly couple who drove up from Toledo, OH. They made a day trip to the Detroit area for a motorcycle show in Novi (she is employed by Harley-Davidson), to eat some bbq, and then drive to Michigan Brewing Company in Webberville, which happens to be the brewer of Kid Rock's Badass Beer. If you want to try the beer, here's a list of distributors: AmericanBadassBeer

I'll admit right up front that I missed the original episode on Food Network, but I hope to check it out soon in re-runs. I'll keep looking for a clip of the show to add here, but until I locate one I've added some pictures of the restaurant and menu items below.

When I check out a barbecue restaurant for the first time, I almost always order beef brisket if it's on the menu. It's been my experience that the quickest way to judge the overall ability of the pitmaster is whether he or she can cook brisket well. Linda usually gets pulled pork because she's a Tennessean and she loves traditional pork bbq. Union Woodshop Menu

Linda had the Shop Burrito (black beans & spinach in a flour tortilla topped cheese, stuffed with a choice of pulled pork, smoked chicken, or smoked shrimp) and I had the Beef Brisket with sides of collard greens and barbecue baked beans.

Union Woodshop beef brisket, baked beans, and collard greens

Union Woodshop Shop Burrito

Drinks are served on these unique beverage coasters

And if you're like me and are cautiously suspicious about bbq restaurants who profess to be the real deal, but who don't actually cook the bbq over wood flame the way it's meant to be cooked, here's a picture of the Southern Pride pit behind the restaurant.

Southern Pride smoker behind the restaurant

Even if you are not into barbecue, Clarkston's mainstreet is worth a look. It's on the National Register of Historic Places. The area is known for several fine examples of Queen Anne-style homes and the mainstreet is very pedestrian friendly.

Tennessee Whiskey and BBQ Trail

2011-12-24T14:21:00.001-05:00

It's the BBQ Guy's Wife at the George Dickel Distillery at Cascade Springs near Tullahoma, TN.

We visited the George Dickel Distillery yesterday near Tullahoma, TN. If you are ever in the area, this free tour is worth your time. The tour guide took us on a tour of the brewing facilities and answered numerous questions during our 1 1/2 hours there. When at the Jack Daniels bbq cook-off a few years ago I missed taking the tour, but after talking to a few folks that have taken both I think the quality of the George Dickel tour might surprise you. The two distilleries are pretty close together. You could probably tour them both the same day and still have time to eat some local bbq too. And if you still have time, you could also stop by Prichard's Distillery in Kelso to check out a little known Tennessee rum distiller.

My sister-in-law works for the State of Tennessee and brought me a brochure today that lists some of the other "nice to see" places in the Middle TN area. You can get the list from JackTrail.com. They also list 18 bbq restaurants worth checking into. I've eaten at Martin's Bar-B-Que Joint in Nolensville, Whitt's and Bar-B-Cutie many times (the latter two are nothing particularly special, but they have been successful businesses in the Nashville area for many, many years) and I know lots of people who have eaten lunch at Fat Boy's Bar-B-Q in Antioch regularly. I need to try some of the others on the list during a future visit. LawLer's Barbecue in Lewisburg and JP's Fine Swine Bar-B-Que in Woodbury sound promising.

Pig of the Month

2011-12-17T18:33:00.000-05:00

Linda hasn't gone back to work yet and sometimes watches Good Morning America to stay in touch with the news. A few weeks ago, GMA featured Pig of the Month Club, which is a bbq business based out of Dayton, Ohio. As a part of the holiday promotion, GMA announced a 50% off sale. Those of you who know Linda probably already know that she's got a soft spot for bargain shopping. She ordered some baby back ribs and four kinds of barbecue sauce to give it a try.

From the website:

By recreating our favorite barbecues from different regions, we’ve decided to make our own perfectly smoked barbecue ribs and lip-smacking sauces—and share the goodness with you! Pig of the Month offers ribs just the way all barbecue lovers want them: perfectly seasoned, tender-on-the-inside but crispy-on-the-outside, smoky, and mouthwatering—just tear-off-the-bones good barbecue. Our smoking technique is one that was perfected over many decades. (We didn’t just stuff ourselves full with all the barbecue; we also did research.)

Customer's can use the Create a Package feature on the website to pick and choose between pulled pork, ribs, and bbq sauce for home delivery.

Our ribs arrived pre-cooked and packed in cryovac and dry ice. She also ordered 4 kinds of barbecue sauce as a sample pack. The ribs can be reheated and served straight from the package and topped with some sauce in a few minutes time.

We ate a rack for supper and I took one for lunch the next day.

Plant City Pig Jam Next Weekend!

2011-11-14T16:00:00.000-05:00

Chef Noodles - Wixom Michigan BBQ Man

2011-10-22T19:15:00.002-04:00

Chef Noodles: MyFoxDETROIT.com

This morning the Detroit Fox Affiliate ran a feature story about Chef Noodles, a bbq man that sets up his bbq booth in a Wixom shopping center.

I found another article about Chef Noodles from the Detroit CBS affiliate. I used to read about a lot of parking lot bbq entrepreneurs a few years ago on various bbq discussion forums, but it seems like the desire to start a bbq business from a grass roots or boot strap effort is on the decline.

As someone who has been toying with the idea of a drive thru - carry out style of bbq restaurant for several years after I caught the bbq bug 10 years ago, I admire his effort. I favor a lower and slower style of rib cooking, but a parking lot chef has to improvise, right?

He's been at for four years and he's not giving up yet. Way to go Chef Noodles! Good luck to you. If I'm ever in Wixom, I'm definitely going to stop by for some ribs or pulled pork.

Here's another video about Chef Noodles:

Chef Noodles - Detroit Rib Man by tedcantu

Redneck Wine Glass

2011-10-21T19:40:00.000-04:00

A wine glass made from a Mason jar complete with a screw on lid.

We were walking around a local antique mall last weekend and ran across a unique redneck gift item that I've never seen before. It's called a redneck wineglass. I didn't have a camera with me to snap a picture, but thanks to Amazon.com, there are plenty of listings that show you what I'm talking about.

FRANKLIN'S BATTLE OF THE BBQ: Experience an MBN Sanctioned Event

2011-10-19T20:17:00.002-04:00

FRANKLIN, Tenn. - Franklin's Battle of the BBQ will feature 30 competition and backyard barbecue teams on Friday Oct. 28 and Saturday, Oct. 29, and the public can experience the Memphis BBQ Network-sanctioned event from behind the scenes. Presented by Heineken, the Battle of the BBQ is designed to give barbecue lovers a chance to taste the product, shadow the judges and vote for the People's Choice Awards.

"Last year, we were overwhelmed with people who wanted to taste the barbecue and learn more about how these competitions work, so we've added some opportunities for the public to participate," said Andy Marshall, owner of Puckett's Grocery & Restaurant and president of the Downtown Franklin Association. "From weekend VIP passes to the Friday Night Sauce Fight and Smoked Meat Feast party to Saturday's tasting in the Heineken tent, everyone can be a part of the action."

The weekend kicks off at 6 p.m. Friday night, when tomato, mustard and vinegar-based sauces will be judged by a panel of celebrities - Tennessee Titans Senior Assistant Coach Dave McGinnis is the latest to join the slate of judges. For $50, the public can observe the competition, enjoy free beer from Heineken and live music from the ConSoulers, and indulge in a Smoked Meat Feast from Puckett's Grocery and Restaurant that features barbecued lamb shank, smoked salmon Memphis Style, chicken sausage jambalaya, red beans and rice with smoked sausage, beef brisket chimichangas and more, along with a wonderful selection of side dishes.

A limited number of weekend VIP passes are available for $125, as part of the BBQ Lovers Dream Weekend package. In addition to Friday night's festivities, VIP ticket holders will have an opportunity to spend the day Saturday with the MBN competition judges, observing the process, touring the professional barbecue trailers, and getting a behind-the-scenes look at the scoring process while sampling the product of the nation's best competitive barbecue smokers. Unlimited access to the Heineys and Butts tent on Fourth Avenue South is included.

On Saturday afternoon, the competitors will submit their entries to the MBN judges, with $10,000 in cash and prizes to be awarded to the professional and backyard teams. Pro categories include ribs, pork shoulders and whole hog, and the backyard grill masters will compete in ribs, chicken and beef.

Afterward, as Pumpkinfest winds down, the party will kick off on Main Street, with bands from the '50s, '60s, '70s and '80s playing on the Five Points Stage until 9 p.m.

The public will have the opportunity to taste five samples of pulled pork for $5, and may purchase competition ribs for $1 per bone, on Saturday afternoon at 3:30 p.m. in the Heineys and Butts tent on Fourth Avenue South.

Anyone who tastes can cast a vote in the People's Choice Awards. The awards ceremony for all categories will be held at 6 p.m.

To purchase VIP tickets for Friday night or the weekend, visit
http://www.franklinsbattleofthebbq.com/.

Franklin's Battle of the BBQ is produced by the Downtown Franklin Association, a nationally certified Main Street Program of the National
Trust and a division of the Heritage Foundation of Franklin and Williamson County. Proceeds from the BBQ competition go to the continued revitalization

and promotion of Historic Downtown Franklin. To learn more, visit
http://www.downtownfranklintn.com/.

Plant City Pig Jam - Plant City Florida

2011-10-10T21:32:00.001-04:00

PLANT CITY, Fla. – October 10, 2011 – Saturday, November 19, top teams from throughout the country will compete at the ninth annual Plant City Pig Jam State BBQ Championship. The event is 10 a.m. to 5 p.m. at the Randy L. Larson Softball Four-Plex, 1500 S. Park Rd. in Plant City.

About 70 teams will compete in this Kansas City Barbecue Society (KCBS) sanctioned event, to win big money, ribbons and trophies, and bragging rights.

For the rest of us, it’s a chance to enjoy some of the country’s best barbecue ribs, pork, brisket and chicken. There will also be plenty of opportunity during the event to ask cooks about their pits, the wood they use, how they prepare their meat, and the cooking temperatures they prefer. Guests can also check out some of the barbecue-related items that will be for sale such as rubs and sauces, books and videos, pins and paraphernalia relating to individual teams. Sno-cones, lemonade, beer and other refreshments will also be available.

Kids will be entertained in the children’s play area where there will be a rock climbing wall, moon walk and other activities. And, live telecasts of all football rivalries will be broadcast in the beer tent. Ace Jackson and the Jump Kings Band will perform live music in the afternoon.

There is also a raffle, thanks to The Hay Exchange that donated a Big Green Egg grill package, and a YETI® cooler. Tickets are $10 each and may be purchased at the Plant City Chamber or at any Chamber event. All proceeds benefit the Chamber Foundation's Scholarship Fund.

Admission to Pig Jam is free, and parking is $5 per vehicle.

Pig Jam is hosted by the Greater Plant City Chamber of Commerce. For more information, contact the Chamber at 813-754-3707, or log on to http://www.plantcity.org/. Follow Pig Jam on Twitter at www.twitter.com/PlantCityPigJam, or become a fan on Facebook at www.facebook.com/PigJam.

Great Lakes Regional Chili Cookoff

2011-10-09T18:49:00.003-04:00

Linda and I attended the Great Lakes Regional Chili Cookoff today in Plymouth, MI. It's been a long standing tradition in downtown Plymouth for more than a decade.

From the GLRC website:

Winners of the Great Lakes Regional Chili, Inc cook-offs qualify to compete at the International Chili Society (ICS) World's Championship Chili Cook-off. The ICS is the largest food contest, festival organization in the world.

We sampled five different samples from various cooks. We tried a mild chili with ground beef and beans that was obviously made for sampling only since it didn't follow the rules for ICS. It was similar to what we make at home. There was a medium hot traditional red chili with tri tip and a relatively hot (for me anyway) traditional red chili with tri tip. We also sampled two chili verde offerings with a lot of green peppers and chicken for meat.

My favorite chili from a contest perspective was the traditional red sample of hot chili, but if I was going to eat a big bowl for supper, I would lean toward the chili verde with chicken. A contest sample isn't the kind of thing you can sit down and eat a bowl of.

For People's Choice I voted for MM Chili.

And if you want to try your hand at contest chili, Chili.org has a listing of recipes from the winners of the last several Terlingua International Chili Championship events.

Boneheads BBQ

2011-09-30T23:14:00.001-04:00

Linda and I took a short drive to Willis, Michigan after work to eat at Boneheads BBQ.

I had brisket and Linda had the St. Louis ribs.

The restaurant is in a restored historical building. The dining room is on the small side for the dinner rush. With a full restaurant, it becomes a little crowded. At our table for two, the table for 5 next door was a distraction. We heard about scare crows, gardening, and the recent phone calls to great-grandmother. It was hard to carry on a conversation because their conversation was on the loud side.

Based on the name - Boneheads BBQ - I expected a menu focused on primarily traditional bbq, but they also offer many other items like seafood and prime rib.

The bbq brisket was actually pretty good. The rib I bummed from Linda's plate was on the average side, but I've had ribs in other restaurants that were much, much worse.

Before anyone draws a conclusion that I didn't like the restaurant, I should add that we do plan to return again. It's slightly above average restaurant barbecue, but they don't concentrate solely on serving barbecue items.

BBQ Store

2011-09-25T19:58:00.001-04:00

I have been thinking about the possibility of starting an online bbq store. I marketed my own products for several years, but recently I've identified a void in the market place for purveyors of high quality bbq products including bbq sauces and spice rubs.

Many of the business gurus I've read say that when starting a business you should do what you enjoy most. The theory is that if you would do it for free then it's more likely that you have the passion and energy to put in the hard work to build a business that's not likely to generate any tangible profits in the short term.

Kansas City Style BBQ Rub Seasoning

2011-09-18T10:21:00.001-04:00

I am cooking four pork butts today for a work event later in the week. While at Sam's Club picking up the meat last night I realized that my favorite bbq rub is currently M.I.A. after our recent relocation to Michigan. The movers do a good job, but sometimes I wonder how certain things turn up in certain boxes.

On the way to the check outs I stopped by the spice aisle to pick up some of the key ingredients to make a bbq rub from scratch. I decided to save money buying stuff I already have and picked up two bottles of Kansas City Style BBQ Rub Seasoning with the famous Weber trademark label instead. (The rub is actually bottled by ACH Food Companies in Memphis, TN). Sam's had the 10 oz. bottle for $4.00. One bottle was enough to season three pork butts.

The rub has all the traditional ingredients you would expect to see in a quality bbq seasoning including turbinado sugar, salt, chili pepper, dehydrated onion, dehydrated garlic, paprika, red pepper, spices, spice extracts, and silicon dioxide (an anti-caking agent). One additional ingredient surprised me - soy. I did a double take on the ingredients list, but it's there.

Apparently soy lecithin is a popular dietary supplement, but the most probable reason it's showing up this bbq rub is it's other common use in commercial food applications as an emulsifying agent.

Great Lakes BBQ Association

2011-08-20T19:53:00.000-04:00

A few years ago when I moved to Michigan sanctioned bbq contests in the state were few and far between. If you want to keep track of competitive bbq events in the region these days, then the Great Lakes BBQ Association website will help.

The next event is scheduled for August 26 - 27 in Monroe Michigan and my favorite event in Silver Lake Michigan will be held on September 9 - 10.

BBQ Game for iPhone and iPad

2011-07-22T19:43:00.001-04:00

Today I received an e-mail regarding the Smokin' Brothers bbq simulation game for iPhone and iPad. I am an Android user, so I wasn't able to test the game or provide an in depth review of it's features here on the BBQ Blog, but I did watch the You Tube trailer. I've included it below for those of you who don't have access to iPhone or iPad, or for iPhone and iPad users who want to learn more about the game before trying it for yourself.

Wood Fired BBQ - Pizza Oven

2011-07-11T22:43:00.000-04:00

There's only one word for this - Sweet!

Marinating Ingredients for Ribs

2011-07-10T19:50:00.001-04:00

As a bbq enthusiast, I like to experiement with different ingredients and methods of cooking. I did this more so when cooking for competitions than I do now for personal eating or for family and work events, but I attempt to stay current with what some contest cooks are doing.

I'm not very good in competition with ribs because I can never seem to cut them properly to make them appealing to the eyes, but they still taste pretty good. Outside of a 3rd or 4th place rib category award here and there, my ribs are nothing spectacular for competition.

Tonight on one of the discussion forums I ran across a question about how to cook ribs using the following ingredients:

Margarine
Brown Sugar
Honey
Fruit Juice

I haven't tried margarine AND honey with the other ingredients, but I been foiling baby backs and spare ribs for years with pretty good results. I put 2 oz of Martinelli's apple juice and 2 oz of Welch's grape juice in the foil with the ribs meat side down when I foil.

Now that I've found the missing ingredients, it's time for a little more experimentation :-)

What Makes a Great Restaurant?

2011-07-09T21:16:00.006-04:00

I am sure the answer to that question varies from state to state, town to town, and person to person. It also depends on the perspective of the customer or the perspective of the restaurant owner. But, I'd like to outline the answer to this question in my own words based on my own experience as a customer, as a restaurant employee, and as a former manager of a quick service franchised restaurant (non-barbecue related by the way).

1. Above all else it must be clean. When you walk in to the restaurant is it inviting? Are the windows clean? Is the entry way uncluttered? Is the floor swept? Is the entry point easy to identify?

I'm continuously surprised and amazed at restaurants that fall short on most, or all of those basic considerations. If the glass door has hand prints all over it and it looks like it's not been cleaned in several days, can you imagine what the kitchen might look like?

2. How's the lighting? Some may disagree with me, but I like a lot of natural lighting. I know a lot of "fine dining" establishments like to keep the lights down, but I'd prefer they turn the lights up a little. I always wonder what the low light is trying to compensate for. And besides, if it's dark inside it's kind of hard to judge my first requirement (see #1).

3. How are the prices? I've paid $75 for a breakfast for two and I've paid $75 for a dinner for two, but I'd prefer to pay less. For a reasonable bbq dinner with meat and two sides, I'm comfortable paying $25 - $35. After all, are people likely to flock to a restaurant that charges $75 for dinner for two day in and day out? I'm sure there are exceptions - I can name a couple of non-bbq restaurants from own experience, but on the whole I doubt a lot of restaurants can stay in business long at $75. It kind of reminds me of that old business adage I hear from time to time: "I'd rather have 1% of the efforts of 100 people (i.e. $1-$3 from 200 - 300 customers per day) than 100% of my own efforts (i.e. $10-$12 from a few handfuls of customers per day).

4. How's the food? Is it mainstream? I like variations of simple foods like chicken, pork, beef, and fish. I'm not a cous-cous fan, nor am I a fan of small portion sizes of "foo, foo" foods. I took French language courses in high school and college, but I don't speak or read it fluently any longer...and I don't like French food.

5. How's the service? Are the waitstaff friendly? There's a steak place near Orlando that amazes me in this regard. We were there eating with friends and I ordered my steak medium-well. Understandably, some will say, "you don't go to a steak place and order anything more than medium", but I did and still do. When they brought out my steak, it was still bleeding on the plate. I mean it was actually pooling. The steak was closer to medium-rare than to medium even. I can eat medium, and often do, but I can't eat steak that's still mooing. How do you predict that the waiter acted when I asked them to cook it a little more? If you guessed that he said something along the lines of, "We don't cook steaks to medium well. At finer steak houses, the steaks are cooked to medium at most." Really? I didn't want to make a scene or anything, but the rest of my meal was less than enjoyable. And yes, they did accept my payment for the overpriced steak that I could barely choke down.

I could go on and on about my dining experiences. I enjoy eating out, and as you may have guessed...as a bbq cooking enthusiast and former restaurant employee for a variety of franchise quick service concepts...I also enjoy critiquing them.

And in case anyone is wondering, if I had a lot of extra money and the chance to open a restaurant I would gravitate toward a breakfast oriented diner concept. The profit margins are bigger and it's much easier to meet requirements #1 - #5. There's only one way to cook bacon and sausage :-)

C & K Smoke House BBQ in Parrish Florida

2011-07-08T22:00:00.000-04:00

Located in rural Florida between the communities of Ellenton and Parrish on Hwy 301, C & K Smoke House BBQ has been turning out pulled pork, ribs, and chicken since 2003. It's an unassuming and simple white building, but it's pretty popular with local residents.

From CKSmokeHouseBBQ.com:

"...dry rubbed with an elite blend of flavorful seasonings and spices. The meat is slow-smoked over aged oak wood for the perfect flavoring that makes every meal, a mouth-watering, lip smacking experience...Our restaurant offers old fashion BBQ cuisine, side dishes, in a charming little Smoke House that is clean and friendly with a stunning country view."

My only regret is that I haven't been able to try the food. I've driven by the restaurant several times, but it's always been before or after lunch time. :-(

Slap Yo Daddy BBQ Video

2011-06-29T19:57:00.001-04:00

This video was produced by a journalism student and also appeared on CNN.com.

Pig Roasting Video

2011-06-23T22:19:00.001-04:00

I have had my eye on these pig roasters for a while now. If I didn't aleady own 3 bbq smokers and a grill....I'd get one (I hope my wife doesn't see this).

You can learn more at King of Pork

Michigan Rocks BBQ Nationals

2011-06-17T18:09:00.002-04:00

I received the following press release today and wanted to share it for those in the area or anyone else that might want to travel for the event. I won't be competing in the event this year, but I plan to attend as a spectator. (For those that don't already know -- I'll be moving back to Michigan later this year.)

Detroit (June 14, 2011)…Townsquare Live Entertainment and 104.3 WOMC - Detroit’s Greatest Hits station have teamed up to bring the debut of Michigan Rocks BBQ Nationals to Heritage Park in Taylor, MI. on Saturday, July 23.

BBQ Teams from Michigan and the surrounding area will go head-to-head in a contest to determine the regional Grand Champion. The competition will be fierce as the Pit Masters and their teams vie for cash, trophies and prizes in four categories: chicken, pork, brisket and ribs, as well as best all around. Festival attendees will have the opportunity to sample tasty BBQ recipes from the various teams.

The musical portion of the festival includes some serious rock tribute bands playing the hits of the Beatles (BritBeat), Aerosmith (Toys in the Attic), Led Zeppelin (Led-Hed), plus local favorite, Fifty Amp Fuse and a soon to be announced Jimmy Buffett tribute band.

Tickets, set at the family friendly price of just $10 (plus applicable service charges), can be purchased in advance at www.detroitbbq.eventbrite.com. All tickets purchased in advance will include $4 worth of food and drink tickets. Children twelve and under get in free when accompanied by a ticketed adult. Tickets are also available on the day of the event at the box office.

There’s something for everyone at Michigan Rocks BBQ Nationals as people of all ages can enjoy everything from a Beer Garden (21 and over) to a Kids Zone, all while sampling world class BBQ food.

“We are interested in giving folks a unique experience by combining delicious BBQ with great music and fun for the whole family,” according to Brian Rucker, Managing Director of Townsquare Live. “The teams are very serious about their cooking and the result is the best BBQ the region has to offer.” Arlie Bragg, America’s premier BBQ Promoter and head competition coordinator for the event brings 20 plus years of BBQ competition experience to the table. “Great BBQ, great entertainment, and professional-level production gives the BBQ Nationals a fresh look at an old tradition.” Arlie says. I look forward to making this series become THE premier BBQ competition series in America.”

Teams can register for the July 23rd Michigan Rocks BBQ Nationals at: https://missinginkshop.com/bbqnationals/store.

The winners will get the chance to participate in the BBQ Nationals Championship in Laughlin, NV on Oct. 22, 2011 where the first “BBQ Nationals Grand Champion” will be crowned. Michigan Rocks BBQ Nationals is produced by Townsquare Live Entertainment, a division of Townsquare Media.

Yoder Smokers Pellet Smoker Review

2011-06-04T08:09:00.002-04:00

There's a nice review of the Yoder YS640 pellet smoker posted on SmokingPit.com. The video is available on YouTube.com. You can see the entire line of Yoder Smokers at YoderSmokers.com.

A Weekend of Grilling and Graduation Parties

2011-05-30T17:02:00.000-04:00

Besides delivering the main course for Saturday afternoon's graduation party for my nephew Gus, who graduated from Kennessaw Mountain High School this weekend, I was also called upon for some impromptu grilling on my brother-in-law's propane grill (a definite rarity for me).

Bubba's Burgers almost finished

A little Kosher salt, black pepper, and Dale's marinade made these hamburgers pretty tasty.

When all else fails, marinade your pork loin chops in some Dale's Marinade for a couple hours prior to grilling.

Serrano Peppers for Salsas and Barbecue Sauce

2011-05-23T19:57:00.001-04:00

Here's a picture of a serrano pepper growing in my backyard.

A couple of years ago I started above ground gardening and after several trials and many errors, I've been successful in growing several pepper varieties in a simple, but very effective, hydropinc bubbler constructed from an inexpensive 18 gallon plastic tote.

At my house, we eat lots of green and orange bell peppers, cubanelles, poblanos and even some jalapenos now and then. But the serrrano is a little out of my league. It's quite a bit higher up the Scoville heat scale than anything I could eat fresh from the garden. When I purchased the seeds, I didn't pay much attention to the potential mouth scorching qualities of a "hot" pepper, but luckily I did a little research before plopping on in my mouth.

A jalapeno ranges 2,500 - 8,000 Scoville heat units, while a serrano ranges from 10,000 - 25,000 Scoville heat units.

Fortunately for me, one of my co-workers loves to make salsas. She took a batch of the serranos last week and made a batch of very tasty salsa that went well with a bag of Tostitos.

If you like hot bbq sauce, maybe you should consider growing your own hot peppers too. I can help if you're interested in building a cheap and easy hydropnic bubbler, but if you prefer the traditional gardening route, Gardenersnet.com has a nice article you might find helpful.

Funny story....I was making ABT's last year from jalapenos and decided to casually munch on one while I was cleaning up. Apparently someone put a green serrano pepper in the bin where the jalapenos were being stored at Publix. Ohhhcheewowow!! I grabbed ice cubes, milk, water and any other liquid I could get my hands on quickly.

BBQ Pulled Pork - Vacuum Sealed and Frozen

2011-05-22T21:29:00.001-04:00

I pulled the pork butts from the cooker around 4:30 p.m.

This pork is being served at my nephew's graduation party next weekend, so after pulling and seasoning I placed the ready-to-serve pulled pork in a vacuum sealer bag.

I've been vacuum sealing and then freezing my leftover bbq for almost 7 years. It's great for storing leftovers and extras and just happens to work perfectly for pre-cooking 'que for family events. Caterers and restuarants do it too!

Tip: Take special care to make sure the plastic is laying flat on the sealer bar so it's not krinkled. A krinkled bag might come open unexpectedly and cause freezer burn.

BBQ Pictures

2011-05-22T11:06:00.002-04:00

I took this "smokey" picture on my cell phone

Here are a couple of low resolution pictures I took of my current bbq cook this morning.

The baby backs are not very clear because of the smoke rolling out when I opened the door. The cell phone lens fogged up too apparently, with the change in temperature.

For the pork butts I'm trying a couple of different commercial rubs. I am using the Oak Ridge BBQ Beef and Pork rub straight out of the container, but for the Bad Byron's Butt Rub, I added some additional brown sugar and turbinado sugar to take some of the sting out of the rub and balance out the saltiness.

15 lbs of pork butts

Before I get any of the Bad Byron's fans that may be reading this too riled up, I should explain. I'm a big fan of the philosophy - "if it ain't broke, don't fix it." I've used Bad Byron's Butt Rub on my pulled pork for years, but I've noticed that some of my relatives favor a little less bite in their bbq. Sometimes that particular commercial rub tastes a little "peppery" and it has a strong salt flavor. After all, cooking bbq is a lot about knowing the audience that's going to be eating it.

Baby Backs and Pork Butts

2011-05-22T08:56:00.004-04:00

After a night out enjoying the Florida Top Gun Sprints and Florida Mini Sprints at the local dirt track, I got up early to prepare the baby backs and pork butts for my nephew's graduation in Kennesaw next Saturday.

I started th fire, filled the water pan, added hickory chunks for smoke seasoning, and put the meat in the smoker. I set the time on my microwave for 99 minutes so remind me to check on the cooker later on.

I checked back about 30 minutes later and, to my surprise, the fire had gone out on the cooker. Completely!

I've got it back under control now, but I just added about an hour to my cooking. :-(

Operation Kennesaw Graduation

2011-05-20T22:26:00.001-04:00

Time Stamp 5/20/11 2200 hours

"This is your mission, if you choose to accept it."

Misson: Provide barbecued baby back ribs and pulled pork for up to 30 people.

Distance to Target: Approximately 450 miles due North/Northwest

Geographical Vicinity: Kennesaw, Georgia

Date: Saturday - Memorial Day Weekend

Time: Lupper (Lunch + Supper) will be served promptly at approximately 3 p.m. (give or take an hour)

Logistical Considerations: BBQ must remain viable after 6 hour commute over mostly interstate terrain.

Environmental Concerns: Chance of rain. Chance of sweltering humidity.

Potential Threats: BBQ could prove popular with guests. Evasive action may be required if quantities for seconds and thirds are not readily available. Prepare for this scenario by offering well-thought-out and believable explanations (aka "stories").

La Caja China - Semi-Pro Model

2011-03-25T21:58:00.001-04:00

I've been following La Caja China roasting boxes online for many years. Their roasting boxes sure have come a long way since I first read about them. From a simple wooden box for $199 to a full-fledged catering quality set-up they recently announced for $1,250 - there's a grill for every budget. (The Semi-Pro Model is made from aluminum.) Here's a picture.

From LaCajaChina.com:

This new model has all the same distinct capabilities as the original La Caja China model #2, but an updated sleek look - diamond-cut metal exterior, steel angle legs with powder coating paint and bolt mounted handles - and some new bells and whistles like the drain valve, that makes it even easier to use. Inside measurement of the box 48x24x12, outside measurement of the box 60 l x 25 w x 39 h. weight is 120 lbs.

A Trip to Quick "Q" B-B-Que

2011-02-13T17:07:00.001-05:00

Yesterday we took an afternoon trip to St. Petersburg for a visit to Quick "Q" B-B-Que on Central Avenue.

Here are a few pictures:

It's an unassuming store front located on Central Ave in St. Petersburg.

Linda ordered the 1/2 rack of ribs. These untrimmed ribs had plenty of meat and were slathered heavily in sauce. Next time she'll order the sauce on the side. It was a little more sauce than she expected.

I had the bbq pork dinner served on a bun and two sides: baked beans and collard greens.

Simple and unassuming. Nothing fancy here. Leave your suits and ties at home.

They also have a pretty funny video posted on You Tube:

So You Want to Sell BBQ Sauce?

2011-01-05T18:55:00.000-05:00

I get questions about selling bbq sauce and bbq spice rubs frequently via e-mail. I've written a few posts about my research previously, but thought I'd do a more recent post for anyone with similar thoughts.

If you want to start by bottling and selling your own bbq sauce recipe, you're probably looking at about $10,000 in start-up costs because most bottlers will only do it in fairly large batches. That's an estimate based on research I did several years ago, so it's likely even higher now.

I found a bottler a few years ago who would do small batch bottling (less than 500 gallons), but based on my experience this is someone risky. The bottler I was using went out of business before filling my order and he kept my deposit. He changed his name and relocated the business to another state, so I was completely out of luck. Other than filing a complaint with the State Attorney General's office, there was little else I could do.

If you want to put your label on someone else's recipe, you can probably pull that off for $3,000-$4,000 to start depending on how much your liability insurance costs, the corporate structure you choose, how much you want to advertise, and several other variables.

The best thing to do is do a Google search for private label bbq sauce suppliers. You'll likely find 5 or 6 possibilities within 15 minutes or less.

I decided to pursue bbq spice rub instead of bbq sauce. Spice rub has a much lower cost of entry than bbq sauce, but it's also a Catch 22 because bbq sauce sells much, much better.

Whatever you decide, I think the "gimmick" you have for your name and the design of your label and overall branding approach is much more important than your actual recipe. The best bbq sauce in the world might not sell very well if you can't, or don't know how to market it.

In my personal opinion, taking the "selling it on the side to friends and family and at bbq contests" is not a viable business strategy. I tried that for 4 years with my spice rub. And, although I did not lose money doing it, I didn't really make much either.

Pictures from Martin's Bar-b-que Joint

2010-12-29T18:17:00.004-05:00

Here are some pictures from our visit to Martin's BBQ Joint in Nolensville, TN. The new restaurant and decor is a big improvement compared to the previous location. I didn't take pictures of the inside because during our lunch time visit the restaurant was absolutely packed full of people. But, take my word for it. The overall atmosphere is nearly perfect for a bbq "joint".

I love the music. How many restaurants have you been to that still play Charley Pride and Waylon Jennings?

I love the baked beans. If you visit, promise me you'll try the baked beans.

The long lines for lunch speak volumes for how well the restaurant has been received by the local community. I also personally know people that drive an hour to eat there. What a testimonial!

Here are a couple of pictures:

I've embedded a slide show that includes a few more pictures if you're interested.

Carnton Plantation Tour and Lunch at Martin's BBQ Joint

2010-12-28T23:31:00.005-05:00

Tomorrow I'm headed to Carnton Plantation in Franklin, TN for a tour and to Nolensville for lunch at Martin's BBQ Joint. It's a 45 minute drive from Manchester, so we should arrive in Nolensville around lunch time.

I am looking forward to seeing Pat Martin's new bbq place and after recently finishing Widow of the South by Robert Hicks I am eager to tour the mansion and learn more about Carrie McGavock.

Martin's was featured on Diners, Drive-in's and Dives hosted by Guy Fieri. I embedded the video below for anyone that's interested.

And, here's a link to a video about Carnton Plantation.

Two Purple Pigs

2010-12-27T18:32:00.001-05:00

BBQ Joints come and go in Manchester, TN so when I heard about a new bbq place in Manchester called Two Purple Pigs I wanted to check it out. After being in the house for a couple of days during the holidays enjoying our annual visit with Linda's family, we decided to try Two Purple Pigs today.

We loaded up the car and headed into town and arrived at the restaurant about 11:25 or so. Unfortunately, the restaurant wasn't open today so we head over to Logan's Roadhouse instead and had a nice 6 oz. sirloin steak and sweet potato fries for lunch.

I'll definitely be heading back to the Two Purple Pigs later this week before we return to Florida. It looked promising. I'll post some pictures and a write-up later this week.

BBQ Rib Recipe

2010-12-27T17:43:00.000-05:00

I received a couple of e-mails today for the recipe that I use for bbq ribs. The way I do it probably isn't that much different than the way most others do it. I can't believe I haven't really ever written about my rib recipe on the bbq blog, so here goes.

BBQ Ribs Recipe

Try to find pork loin back ribs weighing 2 1/2 pounds or less per slab.
Remove the membrane from the back of the ribs, if it has not already been removed.
Apply your favorite bbq rub on both sides and on the edges. You can use something like Blues Hog BBQ Rub, Bad Byron's Butt Rub, Smokin' Guns, or most any other of the "brand name" bbq rubs used by competitive bbq teams and it will work pretty well.
I like to apply the rub the night before I plan to cook and I always refrigerate the ribs while they are marinating. Some competition teams swear that you have to let them sit out at room temperature for up to 2 hours, but I disagree. You need to make sure the ribs are not in the danger zone (above 40 degrees and below 140 degrees for more than 4 hours). I prefer not to risk food poisoning and I would hate for my friends or family to experience it either after eating my ribs. It's just not worth the risk to me.
Start your fire with lump charcoal and a little apple pecan, or hickory wood chunks.
Bring the cooker to 225 - 250 degrees and add the ribs.
Cook the ribs at 225 - 250 for 2 1/2 hours, flip them, and wrap in foil with some grape juice, apple juice, or a mixture of both.
Cook the ribs in the foil for one hour and check for doneness. When done the meat should pull away from the bone when you pull it with your fingers.
Open the foil. Flip the ribs to meat side up and apply your favorite bbq sauce before serving. You can also optionally add a small amount of brown sugar and allow it to melt onto the meat for 30 minutes before adding the sauce. If you choose to add the brown sugar, you'll want to keep the ribs wrapped in foil so the meat doesn't dry out.
Allow the sauce to "set" for 15 minutes on the smoker before serving.

There are many other ways you can do it, but this is the basic method that many people use. Feel free to experiment with this basic recipe and tweak it for your own preferences and tastes.

I've not tried it, but a lot of people like to mix the Smokin Guns Original and Smokin Guns Hot spice rubs together. That sounds like a nice future experiment for The BBQ Guy's BBQ Blog.

BBQ for Christmas

2010-12-19T13:44:00.002-05:00

We travel out of state for Christmas to visit relatives every year. To make it easier on the family we visit, we like to take some bbq along. We cook it the week before, vacuum seal it, and freeze it. When it's time to eat - we thaw it the rest of the way, reheat in the microwave, and add a little Blues Hog BBQ Sauce. It always turns out well. I highly recommend this method if you need to take food along with you when you're traveling - especially if you like to eat well. After all, what's better than bbq you cooked yourself?

I seasoned the pork butts and brisket the night before. I always refrigerate the meat overnight in the refrigerator to allow the spices to penetarate the meat better. I used my own spice rub on the brisket and tried some Oakridge BBQ seasoning on the pork butts.

I don't inject anything into the brisket, but usually inject a mixture of apple juice (3 cups), honey (1/2 cup), and whatever spice rub (3 TBSPs) I'm using into the pork butts. Those amounts work well for two pork butts. You would need to adjust the quantities accordingly for less or more meat as desired.

Since the cookers were hot, I decided to cook some chicken quarters (minus the drumsticks) on the WSM.

These were seasoned with poultry rub and marinated for 3 hours in Newman's Own salad dressing.

Here's a video of the pictures from the prepping and cooking process if you'd like to see them:

Lighter Fluid or Charcoal Chimney?

2010-11-22T21:08:00.001-05:00

Lighter fluid is really not necessary for starting a charcoal grill or smoker. With a charcoal chimney and a few pieces of cardboard you can achieve the same smoke and fire without the lighter fluid (and without the odor).

Simply add lump charcoal to the top of the chimney and add some corrugated cardboard either in the top or in the chamber below. It doesn't take much. Three or four 3 inch strips of cardboard will likely be plenty. I do this inside the grill or smoker for safety. Always remember: safety first.

Bacon Paradise

2010-11-22T16:54:00.002-05:00

I received this video and a short e-mail today from the Travel Channel.

You can see more on the Travel Channel Wednesday at 10 eastern.

Here are two of the bacon hotspots that will be featured on the show.

Restaurant 3: This is the “house that bacon built”, with a menu focusing specifically on the sensational treat. In Arlington, Virgina, Restaurant 3 is a palace of pork inspired by southern-style cooking. This hog heaven features everything from Bleu Cheese Chips with bacon and Bacon Stuffed Pork Chops to a Bacon Studded Waffle and Maple Bacon Ice Cream.

All Good Cafe: In Dallas, the All Good Cafe is home to the thickest, tastiest, crispiest peppered bacon on the planet. This infamous diner offers great food, a low-key atmosphere, and the perfect spot to catch the hottest local bands. Before even walking through the door, patrons can smell bacon and are quickly reminded of their mother’s home-style cooking.

Man vs. Food Episode at The Pit in North Carolina

2010-11-20T09:13:00.001-05:00

I wish we had a place like this nearby.

My favorite line in the video: "Vegetarians, you might want to change the channel right now."

Fried Turkey Time

2010-11-15T08:03:00.001-05:00

For the past 6 or 7 years I've been frying a turkey for Thanksgiving Day dinner and for the past 3 years I've also been frying 2 for potluck lunch for about 35 co-workers. A fried turkey is so much better than oven baked turkey.

For the uninitiated, fried turkey retains moisture better than oven baked, but even though it's cooked in peanut oil or cottonseed oil the turkey is not greasy. Simply heat the oil to 300 degrees, turn off the heat source, and slowly lower the turkey into the oil. Relight the heat source and cook the turkey 3 1/2 to 4 minutes per pound.

A 13lb. turkey is the perfect size for deep frying. Any bigger and you risk a boil over or undercooking the bird. For a smaller bird, you simply have less turkey goodness to enjoy, and who would want that?

I use Shake's Honey Brine from The BBQ Shack and brine my turkeys overnight prior to cooking. You can still use the brine for a baked turkey or even a slow cooked bbq turkey. You can also stuff the turkey with mango, peach, apples, organges, etc. - or something else - to get creative and add a little something extra to the flavor profile.

Here's a video I did back in the summer for a recipe contest where I used mangoes. The video is for a smoked turkey, but the brining process is similar. It goes without saying, but if you decide to deep fry, stuffing the bird with fruit is not a good idea (insert smiley thing here).

And here's a word of final advice, because fried turkey does add an extra element of risk....Think Safety.

Any Chowder Fans Out There?

2010-11-07T14:44:00.006-05:00

We visited a local seafood festival today and Linda had some Tony's Clam Chowder from a World Champion. It's too close to soup for me, but Linda raved about it.

While Linda ordered some chowder, I snapped a couple pictures of the 8 x 16 fully licensed concession trailer.

The graphic design on the trailer really make it stand out in a crowd of other vendors.

Want to try some and see if you think it lives up to World Champion status? You can order 1/2 gallon or 5 gallons and have it shipped to your door on the Order Page of Tonyschowder.com

Can't get enough clam chowder? Then here's a video from the 2010 World Champion Cook-off:

And after watching this video, I think Eric might have a future career as a motivational speaker.

BBQ Bacon

2010-10-24T19:27:00.004-04:00

Are you one those people that thinks the only way to cook bacon is in frying pan? Well, I was too. A couple of weeks ago someone representing Burgers' Smokehouse from California, Missouri asked if I would like to try their new Bacon Steak Cuts.

I received two packets on my doorstep. One packet was labeled Original and the other one labeled Peppered. I decided to try the Original first and captured it all on video.

The directions recommended cooking with indirect heat at 400 degrees for 20 minutes. So that's what I did.

From Smokehouse.com:

E.M. Burger's folks started putting up hams. E.M.'s mother, Hulda, was from Germany, and she knew curing. E.M. would rattle off in his car to Jefferson City or up to Columbia and sell the hams to city folks, lawyers, doctors and other professional people, people with cash money.

The story of the company is an inspiring little guy becomes big guy tale. When I was a little kid, we lived in nearby Jamestown, Missouri and everybody knew about Burgers.

So if you're camping in the woods, without electricity, or your propane stove top is on the fritz, you can still enjoy wonderful bacon goodness on your charcoal grill.

FTC Disclosure: I received two sample packets of Burgers' Smokehouse Bacon Steak Cuts to try on the grill. The video above was taken when I grilled the "Original" flavor.

BBQ Vendor at Community Festival

2010-10-23T23:24:00.001-04:00

Today we visited a local community fall festival. We were still there at lunch time, and as luck would have it, there was a bbq vendor on premises.

First of all, we just love the name. At a distance I thought it said Panson Bar-B-Q, but as we got closer I realized it was Pa and Son. Pretty cool.

I snapped this picture of their vending booth set-up. They slow-smoke their bbq with oak wood and pull it with a nice van with a mobile kitchen. Linda and I had pulled pork sandwiches, chips, and Coca-Cola's.

To help get you in the spirit of the season, I took a picture of this nice batch of pumpkins. Have you got your Halloween costume ready?

Jack Daniels World Championship BBQ Contest

2010-10-22T19:31:00.000-04:00

If you're like me and unable to attend the 2010 Jack Daniel's bbq event, you can still participate in the event via UStream on the Internet. Watch live or watch recorded clips. Set WiredBBQ TV as a favorite and check back periodically throughout the weekend to keep up with all the most recent bbq happenings.

Pinzgauer Beef

2010-10-16T11:39:00.001-04:00

I don't know much about Pinzgauer cattle, but I like to research things that others sometimes find obscure or odd (just ask my wife). When I stumbled across an article about these cattle today, my bbq wheels starting turning.

Besides a typical farm website based in Texas and a breeder association website based in Missouri, I found Pastry Heaven, a nice blog that offeres a first hand accounting of her experiences with Pinzgauer beef.

From an article on the website:

...2 Black Angus steer will fill a 55-gallon drum with waste of fat, etc., when butchering yet ALL 12 head of Pinzgauer beef butchered only filled (2) 55-gallon drums with waste! The meat is lean and tender.

I'm not quite sure how many pounds of waste fat will fit in a 55-gallon drum, but if I'm paying for beef butchering it's w-a-y too much.

Here is another article from CattleToday.com that explains why the Pinzgauer beef is so tender:

The breed overall has been bred for docility. New research shows that the easier an animal is to handle, the better the beef. This, along with their unique enzyme make-up, makes Pinzgauer beef one of the most tender meat breeds in existence. Genetic studies have confirmed that the breed carries the tenderness gene. Also, the dressing percentage of Pinzgauer steers is very high.

If you've ever tried to herd cattle through a gate or into a pen where they didn't want to go, that docile trait is very important.

I haven't found a place to buy cuts of the beef here in West Central Florida yet, but I suspect I'll hone in on a source given more time. I'm not sure I want to buy an entire side yet, but I'd like to try some steaks, roasts, and maybe a brisket. The Desoto County Fair in Arcadia and Florida State Fair in Tampa, have featured some Pinzgauer shows in the past.

A Letter to the BBQ Guy

2010-10-12T19:45:00.001-04:00

Dear BBQ Guy,
As your wife I have complained at times over the long hours you spent with your smoker and grill. I have grumbled when I had to scrub a grill grate or chopping board. I have begged you to finish one BBQ sauce or rub before starting another one. I have grudgingly given you one whole shelf in the pantry for your excess BBQ supplies. I’ve sat by you as you blog about your favorite subject or search the BBQ forum for old friends. I have asked for sympathy from other wives – that your obsession was driving me crazy.

Although tonight when I sat at work with my desk in disarray and your number flashed up on the cell phone I just knew that I was about to be mad. I just knew you were calling to ask what is for dinner, but I was wrong. You reminded me of the two Buffalo fillets that you seasoned with Miner’s Mix Steak Seasoning earlier in the morning. A huge since of relief fell over me when I remembered that I was married to The BBQ Guy and for this one instance he was using his grill powers to make my life a little bit easier.

I was nervous about the Miner’s Mix because I truly like your simplistic approach to steaks, however; this new seasoning was a pleasant surprise. The rub seemed to penetrate the meat and provide a delicious flavor. It’s a definite repeat in my book.

So I say bring on the raw meat, bbq rubs, sauces, brines, and marinades and I promise to keep my sarcasm to a minimum. I promise to be your loyal assistant while you pursue your obsession to grill and smoke outdoors. As long as you promise to save the day a few days a month with your trusty Weber Smokey Mountain or Platinum.

With love,

THE BBQ GUY’S wife

First Cut London Broil Top Sirloin

2010-10-11T18:03:00.001-04:00

Today I barbecued my first London Broil. The package said it was a "1st Cut London Broil Top Sirloin". It was a 2 lb piece of lean beef.

I prepared the meat by marinating it for 8 hours to infuse flavor deep in this 1 1/2 - 2 inch thick London Broil.

Sometimes this can be difficult. A simple rub might work, but it won't penetrate the meat deeply enough to really get the flavor throughout the meat. With a rub alone, you might end up with a few bites of flavor and several bites of dry and plain tasting beef.

So, I chose a simple marinade to help improve my chances (and flavors).

London Broil Barbecue Recipe

Marinade mixture:

· 2 TBSP garlic powder
· 1 TBSP sea salt or kosher salt
· 1 TBSP black pepper
· 1/4 cup red wine
· 1/4 cup balsamic vinegar
· 1 TBSP soy sauce
· 1 TBSP honey

Pierce the meat with a Jaccard meat tenderizer tool or a fork to allow the marinade to penetrate deeper inside the meat.

Marinade in the refrigerator for at least 4 hours. (I recommend marinating overnight for better results.)

Prepare the grill for high heat grilling using lump charcoal.

Coat the grate with olive oil to help reduce tendency for the meat to “stick” to the grate. Grill using indirect heat (coals banked to the side, not directly underneath the meat). My grill temperature ranged between 400 - 450 degrees.

Cook the meat to an internal temperature of 160-165 degrees maximum (about 45 minutes for me).

London Broil is a very lean piece of beef and will have a tendency to dry out if overcooked.

Let the meat “rest” for 5 minutes after removing from the grill prior to slicing. Slice the steaks perpendicular to the grain and enjoy.

Oakridge BBQ Rubs and Spices

2010-10-10T09:34:00.007-04:00

I was recently introduced to Oakridge BBQ rubs and spices. I haven't had a chance to order any yet to give it a try, but with statements like this one on OakridgeBBQ.com, it won't be long before I place an order:

...we use absolutely NO MSG, artificial ingredients, preservatives, fillers or anti-caking agents in our spice rubs. Our unique, quality-centered approach creates truly artisanal products with bold flavors and perfectly balanced sweet-hot, salty-savory profiles unlike any other barbecue rubs or seasoning blends on the market today

Oakridge has a variety of selections including rubs for venison, beef, pork, and chicken.

I marketed my own bbq rubs and spices for a few years, so I always enjoy reading about how bbq rubs are made. Some of the bbq rubs on the market are "private label" copy cats. I marketed my own rubs with my own recipes that I used in competition with good results, so I find myself gravitating to others creating their own added value (not copying someone else). It seems like all products are being sold in smaller and smaller containers to keep profits up, but OakridgeBBQ is different. Their rubs are packaged in "bulk" containers versus smaller plastic bottles. I started selling mine in 13 oz. bottles, but my packer stopped offering that size. Oakridge has found a way to overcome those types of challenges.
Way to go Oakridge BBQ.

Most barbecue rubs on the market today feature high percentages of salt, fillers or inferior grade spices in their formulations, often tending to be nothing more than just cheaply flavored salt in many cases. However, in stark contrast, all Oakridge BBQ rubs feature raw, unrefined cane sugar, ultra-high quality herbs and spices and just the right amount of all natural flake salt to perfectly balance each rub's flavor profile.

Here's a list of retail locations.

Roadside BBQ Stand

2010-10-09T12:54:00.002-04:00

We spent a few days at Disney this week and stopped in Haines City for a soda on the return trip home. Linda snapped these pictures from the passenger window as we were pulling back onto the highway.

In the past few years, I've been seeing more and more of these roadside bbq stands. This gas station had a little bit of everything available -- bbq, a hand car wash, catering, cigareettes, and...oh yeah, they did have some gasoline for sale too.

The funny thing to me though about these roadside food stands...I hardly ever see anyone buying food from them.

American Royal Double Header Weekend

2010-10-02T21:57:00.001-04:00

It's fall and besides football that means it's time for the American Royal Barbecue contest.

We made a trip to the Royal a few years ago. It's another one of those "must see" bbq events for bbq enthusiasts. The invitational contest is held on Friday/Saturday and the open contest occurs on Saturday/Sunday.

It's the antithesis of the Jack Daniels Barbecue World Championship event in my opinion. As small as the Jack is, the Royal is definitely not.

When we were there in 2004, our friends who were competing had to contend with a 10+ minute walk to turn-ins and large crowds of people aka "obstacles". Under estimating the time it takes to walk from cook site to judges table can ruin and has ruined many bbq contest dreams.

Congratulations to Smokers Wild and TippyCanoe for their Grand and Reserve Grand results at the 2010 event. Here's a link to the full results from the Invitational.

Smoked Mullet at The Mullet Shack

2010-09-25T18:17:00.004-04:00

I guess if you eat too much Smoked Mullet at the Shack, you can always buy a mattress and sleep it off.

Jack Daniel’s World Championship Barbecue Contest

2010-09-25T17:02:00.003-04:00

If you are a bbq contest enthusiast and you've never been to "The Jack", you should make plans to attend. Why not this year? The autumn colors are beautiful in Tennessee during late October.

PRESS RELEASE from Jack Daniel's Barbecue Media

WHAT: More than eighty championship barbecue teams from across the United States and from around the world will compete for the Grand Champion title at the 22nd Annual Jack Daniel’s World Championship Invitational Barbecue on Friday, October 22 and Saturday, October 23.

“The Jack,” considered the most prestigious barbecue competition in the world, will bring together the best of the best to compete for the top prize – to be named Jack Daniels’ Grand Champion. Winners will not only be awarded ultimate bragging rights, but awarded with more than $30,000 in cash and prizes.

WHEN: October 22- 23, 2010

9:00 a.m. – 6:30 p.m.

WHERE: Lynchburg (pop. 361), Tenn.

Every drop of the world’s best-selling whiskey is made in Lynchburg, ironically a dry county. However, for one weekend out of the year the city’s familiar sour mash scent is replaced with the smell of pit smoke, as 30,000 visitors unite for the ultimate barbecue competition.

WHO: More than eighty U.S. and international championship teams and more than 25,000 barbecue fans.

Domestic teams who have competed and won a state championship with 25 teams or a competition of 50 teams or earlier in the barbecue season earned a chance to compete in eight categories: Pork Ribs, Pork Shoulder/Butts, Beef Brisket, Chicken, Dessert, Cook’s Choice and Jack Daniel’s Sauce. The 2009 Jack Daniel’s world grand champion and the current season’s Memphis in May, American Royal Open and Houston World’s Championship Bar-B-Que received automatic invitations.

List of Past Champions:

2008 4 Legs Up BBQ

2007 Moonswiners

2006 cancersuckschicago.com

2005 Boys From Tornado Alley

2004 Mad Cows BBQ

2003 Smokin' Triggers

2002 Wee Willy's BBQ

2001 Twin Oak Smokin' Crew

2000 Smokin' Triggers

1999 Smokin' Guns

1998 Fat Boys BBQ

1997 Smokin' in the Boys Room

1996 Pyropigmaniacs

1995 Kamikaze Kooker

1994 Head Country BBQ II

1993 Oklahoma Joe's Hogmaniacs

1992 Apple City BBQ

1991 Eddy's Flower of the Fame

1990 Super Swine Sizzlers

1989 Team Kansas City

Are you lookin' for a bbq sauce recipe? How about some Stillhouse Sauce?

Unretiring the WSM? I'm thinking about it.

2010-09-24T22:26:00.003-04:00

TheBBQGuy.com Cooking Team has been out of the contest game for a few years now, since moving back to Florida from a 2 1/2 year stay near the Motor City. There are a variety of reasons for that, some are not really reasons, but more like excuses, and others are very valid. I've been getting my bbq fix by writing about bbq on the blog, taking pictures, and spending a little more time "grilling" versus "smoking".

Tonight I've spent some time contemplating a strategy for returning to a limited schedule of bbq competitions next year. At present I don't have the motivation, ability, or financial where-with-all to return to a serious pursuit of Team of the Year.

But suppose there were a few Weber Smokey Mountain owners in a similar situation thinking about doing a first bbq contest or returning to competing in a few Florida Barbecue Association or Kansas City Barbeque Society events in Central Florida, I would be interested in exploring the idea.

Three Bullet Smokers and a couple of pop-up tents and we'd be set to give it a go. It could be a very low-cost-to-fun ratio bbq team. If you know someone who might be interested, let me know. It wouldn't be a BBQ Guy Cooking Team, but rather a spin off effort.

Dickey's Barbecue Pit Smokin' Showdown Recipe Contest

2010-09-21T19:26:00.001-04:00

I received this release from Dickey's Barbecue Pit today.

(DALLAS, Texas) The fastest growing barbecue chain in the country, Dickey’s Barbecue Pit, kicks off a new contest in September — reaching out to their customers through social media platforms and asking for original recipe submissions using their products.

“At Dickey’s, we value community—whether it is community in a local sense, on national level, or virtual. We are stepping up our virtual presence, even more so than in recent years, and staking our claim in this type of community,” Dickey’s Barbecue Restaurants, Inc. Marketing Director Jeff Gruber said.

According to Gruber, “The Smokin’ Showdown Recipe Contest” will ask Dickey’s fans of Facebook, Twitter and visitors of dickeys.com to submit recipes using Dickey’s barbecue.

The contest will begin on September 15, 2010.

“Take a moment and think of a Thanksgiving feast. It is full of delicious food, but a lot of it. So what do you do with the leftovers? Usually you turn it into a new dish using elements from the meal. This is where the concept came from,” DBRI’s Virtual Branding Manager, Paige Blackorby said, describing her brain-child. “We are looking for casseroles, side dishes, meat loafs... really any type of left-over creation. We want to know what our customers do with the leftovers after they feast on our original recipes.”

‘SMOKIN’ SHOWDOWN’

To be a part of the contest participants must be a follower of at least one of Dickey’s social networking sites.

CEO and Co-founder of Dickey’s Barbecue Restaurants, Inc. Roland Dickey, Sr. will prepare and taste-test the top 10 recipes, and decide on 3 winners.

The three winning recipes will be showcased online on October 1, 2010.

Once the winning recipes are selected, Dickey’s will reward the creators with free barbecue at their preferred location for 1 year.

Dickey’s Barbecue Pit is one of the fastest growing franchises on the market.

With 123 locations currently open and 20 more to open this year, the fast casual barbecue restaurant is bringing daily smoked meats to all parts of the United States.

The first Dickey’s Barbecue opened in 1941 in Dallas, TX.

The original location is still open for business and Dickey’s Barbecue is still owned and operated by the Dickey Family.

Dickey’s only began franchising in 1994, now they open in 30 states.

Even today, Dickey’s still slow smokes all of their signature meats overnight in every restaurant.

Final Episode of BBQ Pitmasters

2010-09-21T19:20:00.000-04:00

Smoked Hamburgers via Indirect Grilling Technique

2010-09-20T14:56:00.000-04:00

It's week two of the NFL regular season and I finished my second "tailgate grilling session" of the year. Last time I cooked ABTs. This time I stuck to the tried and true backyard bbq favorite....hamburgers. But, I put my own twist on grilled hamburgers.

Smoke & Spice introduced me to smoked hamburgers a couple of years ago. If you've never tried low and slow hamburgers, you might want to give it a try sometime.

Here's how I made them today for lunch:

2 lbs hamburger

7 tablespooons vinegar

7 tablespoons water

3 oz Miner's Mix (TM) Carne Asada Marinade & Chorizo Mix

Combine hamburger, vinegar, water, and chorizo mix. Mix thoroughly with hands and refrigerate. When grill is pre-heated, form hamburgers by hand and cook on smoker or grill with indirect heat at 275-300 degrees. Cook to 160 degrees (medium) or 170 degrees (well done). Serve on hamburger bun or eat plain. I prefer to add Blues Hog Original BBQ Sauce instead of ketchup and mustard.

I didn't really follow the directions on the Miner's Mix (TM) package. Half the fun of bbq for me is the trial and error experimentation that goes along with it.

I cooked these on my Weber Platinum charcoal kettle grill using the charcoal "triangles" on either side of the cooking chamber. This provides reliable and controllable indirect heat in your kettle grill.

Close-up of the final results 60 minutes later just in time for kick-off of the Tampa Bay vs. Carolina game.

FTC Disclosure: I received the Miner's Mix (TM) as a gift directly from the company as a "trial". If I was not happy with the results of the spice mixture, I would not have posted this article.

Starr Pass Barbeque Classic - October 29-30

2010-09-20T07:08:00.001-04:00

I received this bbq contest announcement in my e-mail today.

Tucson, AZ (9/1/10) – JW Marriott Starr Pass Resort & Spa today announced the first annual Starr Pass Barbeque Classic taking place October 29-30, 2010. The weekend of fun and finger-lickin’ food will pit top barbeque teams from across the country competing to win the inaugural event as well as featuring drinks, family games and more. Fully sanctioned and judged by the Kansas City Barbeque Society (KCBS) and AZ Barbeque, this event promises to be the first of its kind in Southern Arizona .

“We’re thrilled to host the Starr Pass Barbeque Classic,” said Starr Pass Executive Chef, Chris Brown. Brown is the mastermind behind the event and, being a KCBS award-winning barbeque pit master himself, he wanted to bring an event of this caliber to Southern Arizona . “It’s been a dream of mine to help bring a world-class event like this to Tucson and now it’s a reality. From the competition and grilling to the fun-filled activities, there’s truly something for everyone. The event also allows us a fantastic opportunity to give back to our local community.”

Some of the finest competitive barbeque teams in the country will make their way to Tucson to fire up their savory, saucy specialties and compete for a share of $10,000 in cash and prizes. Among the competitors is multiple-grand-championship-winner Harry Soo and his Slap Yo’ Daddy BBQ team. Teams will be competing in several categories including chicken, pork, pork ribs and beef brisket. Fans who want to get closer to the action can sign up for Thursday night’s KCBS-certified judging class to learn the official rules, regulations and tasting tips employed by the Kansas City Barbeque Society. The class costs $55 for KCBS members and $90 for non-KCBS members and includes food as well as a year’s membership to KCBS.

In addition to the prizes, teams will compete for a much bigger cause. The Special Olympics will sponsor the event and a portion of the proceeds will go directly to the organization and its mission of encouraging and empowering people with intellectual disabilities, promoting acceptance for all and fostering communities of understanding and respect worldwide.

As well as the main BBQ competition on Saturday, there will be Dessert, “Anything Butt” and BBQ Appetizer Contests on Friday. Throughout the weekend, visitors will enjoy a bevy of goodies including samples of competition BBQ, a free slider sandwich meal from Catalina Barbeque Co. & Sports Bar, live bands, live chef demonstrations, vendors, Halloween-themed games and trick-or-treating for the kids, a family fun area, and much more. Tickets for the event are $45 each and kids 12 and under get in free!

For barbeque fanatics and families who want to enjoy a full weekend of food and fun, the JW Marriott Starr Pass has rolled out special room rates exclusively for event attendees. Packages include:

Arrive on Saturday for one night and receive two tickets (a $90 value) to the competition. Starting at $319 per night.
Arrive on Friday for two nights and receive one $25 resort credit and two tickets to the competition. Starting at $319 per night.
Use Promotion Code ZJ8 to confirm your reservation online.

Of course, the weekend won’t just be about food – what barbeque event would be complete without beer? Event sponsor New Belgium Brewing Company, makers of award-winning Fat Tire Amber Ale, will be on-site with their famous beer truck serving their delicious selection of suds for visitors to wash down the grilled goodies. New Belgium will also be hosting a special beer pairing five-course dinner and passed hors d’oeuvres reception following Saturday’s festivities from Primo, one of Starr Pass ’ signature restaurants. Tickets to the post-event reception and dinner are available for $80.

For more information about the event, including a schedule of activities, please visit http://www.jwmarriottstarrpass.com/ or http://www.azbarbeque.com/ target=_blank".

Roots N Blues N BBQ Festival - Columbia MO

2010-09-11T16:40:00.005-04:00

I just learned that the Derek Trucks and Susan Tedeschi are playing at the Roots N Blues N BBQ Festival in Columbia MO on October 2. I grew up in Missouri and attended college at Westminter College in nearby Fulton. If I'd known they were performing so close to home it might have motivated me to plan a visit to Boonville for a family visit.

Derek Trucks and Susan Tedeschi are from Jacksonville FL. I've been trying to catch them at a Florida performance, but it hasn't worked out so far. If you follow the blues or The Allman Brothers Band, you may know them already, but here's a video of two of my favorite songs they perform, Angel From Montgomery and Down in the Flood.

BBQ Gadgets

2010-09-11T08:51:00.000-04:00

In a world of gadgets, computers, and Smart Phones, bbq gadgets were inevitable. I'm not convinced that these gadgets make you a better cook. I see them as a convenience item. If you can't cook, these gadgets aren't going to help you too much.

Some of these gadgets I've seen cost more than the cookers they are used on (example: older WSMs like mine).

I see the bbq gadgets as an excuse to buy another toy. I like gadgets myself with two laptops and two Smart Phones in our household. I doubt I'll ever buy one for any of my bbq cookers. I prefer to buy cookers that don't need such elaborate temperature control. My WSM will cook all night without a computer and I sleep like a baby.

2010 Big BBQ Bash - Greenback TN

2010-09-10T20:35:00.003-04:00

The 2010 Big BBQ Bash is set for Oct 15 -16 at Maple Lane Farms, Greenback, TN. The event is an amateur barbecue cook-off and fundraiser for the Helen Ross McNabb Center, created by the Leadership Blount Class of 2007.

Amateur BBQ teams are invited to “smoke up or shut up” by cooking their best plates of barbecue. Categories include pulled pork,ribs,brisket, chicken and “anything but.” Prize money totaling $6,000 will be awarded for each category including a trophy and, of course, bragging rights for THE TOP THREE TEAMS IN EACH CATEGORY the next year. The current reigning grand champion team is The Soggy Bottom Smokers from Corryton, TN.

Admission to Saturday’s Big BBQ Bash, October 16, is free to the public and will include musical entertainment by THE DIXIE HIGHWAY BAND and food vendors. The BBQ teams may charge a fee per plate to the public on Saturday only providing attendees the chance to taste some of the best BBQ in the South.

Since its inception in 2007, the Big BBQ Bash has raised more than $50,000 for charitable services offered in Blount County. All proceeds from the 2010 Big BBQ Bash will benefit programs of the Helen Ross McNabb Center.

To register an amateur BBQ team or for sponsorship and vendor information, please visit the official event website, http://www.blountbbqbash.com/.

The Helen Ross McNabb Center is a not-for-profit provider of mental health care, addictions treatment and social services to children, adults and families in 17 East Tennessee counties. The Center’s mission is to improve the lives of the people we serve by providing quality and confidential care. For more information, please visit http://www.mcnabbcenter.org/.

BBQ Pork Spare Ribs for Labor Day

2010-09-06T19:15:00.002-04:00

I spent my Labor Day celebrating with some bbq pork spare ribs. I used Blues Hog spice rub, Royal Oak lump charcoal, hickory chunks, apple juice, and Blues Hog Raspberry BBQ Sauce. I have no idea whether the Raspberry flavor is still available from Blues Hog, but I received my sample along with an order I placed several months ago.

I hope you enjoy the video.

Big Bob Gibson's BBQ Book

2010-09-06T08:56:00.002-04:00

Somehow I missed this bbq book when it was published. I've watched several videos Chris Lilly has hosted about cooking bbq, and enjoyed them all. I need to get acquainted with his book. I'd consider it a "back to basics" refresher course. Here's a link in case you missed it too: Big Bob Gibson's BBQ Book

Oklahoma Joe's BBQ Video

2010-09-05T23:11:00.004-04:00

I love this video. Informal, but informative.

Roadside BBQ Stand

2010-09-05T22:59:00.001-04:00

Linda snapped these pictures of a local roadside bbq stand with her Android Smart Phone. The photo quality is a little sketchy, but not too bad for hand held from a moving vehicle with a cell phone.

First Annual All-American Tailgate Challenge

2010-09-05T16:34:00.003-04:00

Throughout the month of September, Omaha Steaks is running the “First Annual All-American Tailgate Challenge”, encouraging all of our football enthusiasts to submit a video (3 minutes or less) of their next tailgate party and tell us why their tailgate is one of America’s best. If video isn’t an option, entrants can also submit their best tailgate photo and a brief narrative for a chance to win:

The Party King MVP-9500 Tailgate Grill, a Football Autographed by Ndamukong Suh, and Omaha Steaks All-American Tailgater Package including:

12 (8 oz.) Omaha Steaks Filet Mignons
8 Steak Sandwich Boneless Strips
8 Omaha Steaks Burgers
16 Gourmet Franks
16 Brats
12 Beef Snack Sticks

Plus a host of tailgating treasures, aprons, visors, grilling utensils, etc. Total Prize Package Value: $1500

In support of this exciting initiative, Omaha Steaks will be giving away weekly prizes on Facebook, Twitter, and Foursquare for their Tailgate Ambush.

If you check in or tweet from any stadium mentioning your tailgate experience during the month of September you will be entered into a weekly drawing for a chance to win other delicious Omaha Steaks prizes. Winners will be announced weekly on Omaha Steaks' Facebook, Twitter, and blog.

Favorite Tailgate Food - Atomic Buffalo Turds (ABTs)

2010-09-04T20:03:00.000-04:00

With college football season in full swing and professional football just around the corner, I thought I'd share a tailgate recipe Linda and I enjoy - Atomic Buffalo Turds (ABTs).

I make mine a little differently than most folks. Most people use cream cheese, but I'm not a fan. I substitute sausage topped with shredded cheddar cheese instead.

How to Assemble a Weber BBQ Grill in 53 Seconds or Less

2010-09-04T14:17:00.002-04:00

Well maybe it does take a little longer than 53 seconds to assemble in "real life", but in "video life" all things are possible. Right?

Jack's Old South Restaurant #1

2010-09-02T22:42:00.001-04:00

Looking for something to do on Labor Day Weekend? Why not visit Jack's Old South BBQ's franchise restaurant location in Braselton, GA? It's the first in what promises to be many, many more Jack's Old South BBQ franchises. According to the website, Myron Mixon, star of TLC's BBQ Pitmasters television show will be at this location on September 4.

Here's the address:

Jack's Old South BBQ #1
6323 Grand Hickory Drive
Braselton, GA 30517

Mr. Mixon recently announced a new bbq smoker design available from Jack's Old South called the H2O Rotisserie Smoker. The rotisserie rotates at 3 rpm and the smoker has water system that makes it easy to maintain the perfect cooker temperature.

It's Here....and 2 Days Early

2010-08-31T19:55:00.000-04:00

My Weber One Touch Platinum kettle grill arrived at my local Lowe's today. It's now setting in my living room in a prime location to make assembly easier and more comfortable. It is summer in Florida after all and my garage is not air conditioned.

My wallet is a little lighter, but I did save $25 at Lowe's compared to the price on Amazon.com.

I couldn't resist opening the box to take a look, but I'm not going any farther tonight.

Cowboy Cauldron

2010-08-29T19:02:00.000-04:00

Weber One-Touch Platinum Charcoal Grill

2010-08-28T22:01:00.002-04:00

I've needed a new kettle grill for a while now and tonight I ordered a Weber One-Touch Platinum Charcoal Grill at Lowes.

I wanted a blue one, but according to the Weber sales literature at Lowes, it's only available in black. They must not make the colors for the big box stores, but I swear I saw a blue one on Amazon.com a couple weeks ago. Tonight Amazon.com only has black and red available.

Tip: If you tell the big box store you're also shopping and comparing prices on Amazon.com they might give you a discount. I did and got a 10% price reduction, which turned out to be $20 cheaper than Amazon.com.

The best part is, I'll have the grill on Thursday. Look for some future grilling recipes and videos. I've always wanted to try a pork butt on a kettle grill. I guess this is my chance.

Brisket for Lunch?

2010-08-25T14:38:00.002-04:00

After a recent drive over to St. Petersburg to visit the Salvado Dali Museum, my taste buds were hankering for a brisket lunch.

Linda and I saw a piece on the local news about The Brisket Basket on 5th Ave North (across from the high school) a couple of years ago and stopped by for an enjoyable lunch. Unfortunately, my more recent attempt didn't work out...the brisket has left the building. It's now a Java Bar or Java Hut or something similar. Bummer!

I didn't have the phone # with me for lunch, but after dialing it a few minutes ago it appears the phone # is now out of service. The website still works though. I hope it's not getting much traffic, because if it is there are going to be a lot of other dissapointed bbq fans (besides me).

If any of my readers are familar with the details regarding whether the brisket relocated to another building, or closed down completely, and would like to share....I'm all ears.

BBQ Veal Chops

2010-08-22T19:22:00.001-04:00

I wanted to try something different on my Weber Smokey Mountain this weekend.

I flipped through my Smoke & Spice recipe book by Cheryl and Bill Jamison and found a recipe for veal chops on page 159. I didn't follow the recipe exactly, but I used their basic ideas.

The chops were marinated in the refrigerator for 4 hours in a mixture of sage, salt, garlic powder, olive oil, and a little lemon juice. (I skipped the wine and lemon juice mop.)

I smoked them with Royal Oak lump charcoal. They were removed after an hour when the internal meat temperature reached 155. If you like your veal medium rare, then you may want to remove them a little sooner. I usually like my meat closer to medium-well, so I cooked the chops a little longer than teh recipe recommends.

My first attempt at smoked veal chops was a success!

Southern Food Blogs - Top 50

2010-08-19T18:38:00.002-04:00

Cindy Cullen from CulinaryArtsCollege.org sent me an e-mail today to let me know my bbq blog was chosen as one of 50 Best Southern Food Blogs. (Thanks Cindy.) Numbers 1, 5, and 32 on the list are food blogs that I read often. There are a lot of blogs on the list written by formally trained professional chefs and some are designed by professional webmasters (I am neither), but all the bloggers share an enjoyment of food and cooking.

I'm pretty humbled that anyone would think to include my 'lil ole blog' on a food blog list that includes Ree Drummond's Pioneer Woman. In 2009 and 2010 her blog won the coveted Bloggie Award as the "Weblog of the Year" and other awards for writing and overall design. The blog caters to women, but I'm not ashamed to say that I do occasionally read it. I steer away from the more womanly aspects of the blog - especially the "boy meets girl" posts and the Confessions section - but her Photography and Cooking sections are tremendous. If you're a blogger, food or otherwise, you can learn alot from ThePioneerWoman.com. And for anyone looking for a gift idea for a daughter, wife, or mother, Pioneer Woman Cooks is a sure fire future favorite.

BBQ Pitmaster: Week 2

2010-08-18T22:03:00.000-04:00

Here's a preview of the 2nd episode:

To paraphrase the promotional e-mail I received from the network:

With one Pitmaster headed into an ambulance, the rest compete for $5,000 and an invitation into the finale for the $100,000 prize. Thursday 10 pm ET 9 pm CT.

BBQ Pitmasters Season 2

2010-08-12T20:10:00.002-04:00

Thursdays at 10:00 eastern / 9:00 central

I wonder if the rules state that they have to use Kingsford charcoal.

BBQ Smoker Poll

2010-08-08T14:10:00.002-04:00

For the last 3 weeks or so I've been conducting a reader's poll here on the BBQ Blog to find out what types of smokers my readers are currently using. Here is a quick summary of the results so far:

Weber Smokey Mountain 13 (27%)
Backwoods Smoker 1 (2%)
Cookshack Pellet Smoker 0 (0%)
Stumps Smoker 4 (8%)
Lang Offset 3 (6%)
Klose Offset 0 (0%)
Big Green Egg 9 (18%)
Other Offset Smoker 16 (33%)
Other Vertical Smoker 6 (12%)

It looks like the Lang and Other Offset Smokers are in the lead with 39% of the votes. The Weber Smokey Mountain is in second at 27% with the Big Green Egg third with 18%.

There are two days left to vote in the current poll. Have you cast your vote yet?

Care to share your suggestions for a topic for the next poll?

The Butlers BBQ - St. Petersburg

2010-07-31T19:01:00.002-04:00

Linda and I stopped by The Butlers BBQ today on the way to a festival in St. Petersburg. This is not the typical bbq fare you find in Florida. If you like lots of brown sugar, honey, molasses, corn syrup, and other sticky gooey "stuff" in your bbq pork sandwiches and ribs, then you're in for a surprise.

If you like to try different styles of bbq and get bored eating the same old same old every day, then you need to try Butlers BBQ.

Chopped bbq pork.

Pork ribs

I had coleslaw and baked beans with the chopped pork. The coleslaw was pretty typical, but the baked beans were unique. I believe they use coffee in the recipe. The baked beans were pretty good and again different than what I'm used to.

Linda had collard greens and green beans with her pork ribs. The green beans were not quite what she expected, but the collard greens were excellent. I think she liked them better than the ribs.

This bbq is seasoned with vinegar and red pepper flakes. I've tasted similar flavors in the Carolinas and Tennessee. It's served that way and there is a red sauce on the table (but I did't really need it).

20 Hours to Cook Pulled Pork?

2010-07-22T20:20:00.003-04:00

Occasionally I like to watch bbq videos on YouTube.com.  Tonight while waiting for Linda to get home from a board meeting I stumbled across a bbq demonstration video that promised to explain in every detail the step-by-step process for making wonderful pulled pork sandwiches. The video had more than 8,000 views and has been on YouTube.com since July 2009 so it must be pretty good, right?

I hit the "play" button and started watching the first video (actually part 1 of a two part series).

I didn't make it through the entire 9 minute and 31 second clip. About 2 minutes in the video host explained that he was preparing to bbq his $27.09 bone in pork butt roast weighing 6.956 lbs for 12 - 14 hours on his ceramic bbq cooker.  I actually re-wound the video a little to make sure I hadn't misunderstood - Did he really just say 12 - 14 hours? Yep. Confirmed it.

I didn't catch the price of the pork butt the first time through. - Did he really pay $27 for one pork butt? Yep. Confirmed it. And it's clearly visible on the packing label. I can buy two for that price in my neck of the woods, but it's obvious to me that the video host must live in an area where the economy is doing much better than my local economy here in Tampa.

I think I'd have to switch to barbecuing some other kind of meat before shelling out $27 for 5 lbs of meat (cooked weight). Did he mention he lives near Oakland, California? Yep. Confirmed it. All those news stories about how the failing real estate market and massive numbers of forclosures have decimated the state and local economies throughout the state must have it wrong.

Well, I stopped the first video there and re-heated some leftover pork I had in the refrigerator for my supper. But I couldn't stop thinking about the video I had just watched. After finishing my supper, I just had to watch Part 2.

I watched the first minute or so and the video host explained he'd be using a ceramic cooker equipped with an expensive digital temperature controller and some kind of golf club that spews out propane to light the charcoal and fancy wood chips he was using. It was 10 p.m. and he'd be back in a hour to get the thing cooking.

At that point, I skipped the next 9 minutes or so and fast forwarded to end of the video to get the bottom line up front.

He cooked the pork butt for 20 hours! - What happened to the 12 - 14 hours from Part 1?

Then he asked the audience to overlook the bark and promised that it would still taste good. - What? No way I'm even thinking about eating that.

He pulled out some hamburger buns and slathered them with what looked like 1/2 the bottle of bbq sauce.  - Not really 1/2, but I'm in disbelief at this point. It honestly seemed like 1/2 as I felt like hyperventilating. (Maybe it was really just a 1/4 of the bottle.)

He then added some cole slaw and some orange colored hot sauce. Look out, he said, it's really hot.

I must be doing these bbq things wrong. Some of the best bbq pulled pork I've ever made was cooked on a cheap water smoker, with cheap charcoal, and cheap wood. I don't use a computer to control my cooker temperature. Oh, I see... I'm using aluminum foil after four or five hours.

I've got to start getting less sleep and spending a whole lot more money on bbq gadgets and gimmicks. I can't wait for Linda to get home and let her know (lol)!

Am I really getting this cynical as I grow older? Yep. Confirmed it.

BBQ Spatchcock Chicken

2010-07-18T19:40:00.005-04:00

I barbecued a spatchcock chicken today and made a video of the entire process. If the term spatchcock is a new term for you, it simply means "to prepare (a dressed chicken) for grilling by splitting open" (definition courtesy of TheFreeDictionary.com).

I used a recipe from the Smoke & Spice bbq cookbook (page 175) called Birds of Paradise and a 3 pound cornish rock chicken grown "free range" at The Dam Ranch near Bradenton, FL. And, if you're in the mood for a laugh or two, take a few mintues and check out Brewster the Rooster on their web page.

The recipe uses a marinade of garlic cloves, mint, parsley, cilantro, salt, and olive oil coupled with a basting mojo juice made from orange juice, lime juice, garlic cloves, cumin, oregano, salt, and more cilantro. I marinated the chicken overnight in the refrigerator and then cooked it on my Weber Smokey Mountain.

Honeysuckle White® Take On Turkey Challenge

2010-07-16T21:34:00.003-04:00

I made the Top Ten of the Honeysuckle White® Take On Turkey Challenge. I'd appreciate your vote if you have a few minutes. If you read bbq blogs on the Internet, you'll probably recognize several of the entrants.

Before you view my video, I'll add one qualifier....I'm not an actor, I don't play one on TV, and I didn't sleep at a Holiday Inn Express last night....but making the video was a lot of fun.

I smoked a whole turkey tropical style on my WSM.

"You Wouldn't Boil Bacon, Would You?"

2010-07-15T16:09:00.000-04:00

I love this video featuring the BBQ Rules from JB.

I've posted it before, but it deserves a 2nd showing. I laugh each time I watch it (I've watched it at least 5 or 6 times).

Building Barbecues and Outdoor Kitchens

2010-07-10T21:46:00.000-04:00

I've included product links from Amazon.com on my bbq blog and TheBBQGuy.com for about 9 years. During that time I've sold my share of Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Dr. BBQ's Big Time Barbecue Cookbook by Ray Lampe, but without question the most popular selling bbq book on both sites combined together is Building Barbecues & Outdoor Kitchens.

It's a very inexpensive paperbook that sells for about $8 new and about $3 used on Amazon.com. It was published in 2001 and is only 144 pages, but it still outsells every other bbq book on my websites.

I don't own the book and I must confess that I am not very handy with a hammer and nails, bricks and mortar, or welders and plate steel, but I'm thinking about buying it to see for myself why it's so popular.

Although an outdoor kitchen is on my long list of needs and wants (Linda keeps shortening this list from time to time), I'll probably settle for updating my charcoal grill. I've been using a very little and cheaply built "Little Grill That Could" for the past several years and I think the time has come to upgrade to a Weber One Touch Gold (I love the blue one) or Weber One Touch Platimum charcoal grill sometime soon. I'm not sure the stand is worth $100 extra or not, but I'm sure Linda will weigh in on that too if I'm lucky (or unlucky), depending on my ability to keep her in tune with my bbq wishes (or not).

Taste of the Deerfield Valley - Dover Vermont

2010-07-10T20:54:00.002-04:00

I received the press release re-printed below via e-mail today from Celeste Dwyer, (celeste@lest77.com). For additional information, visit http://www.celebratethevalley.com/

DOVER, VT—April 29, 2010—Celebrate the Valley announces major additions to this year’s Taste of the Deerfield Valley event slated for Saturday, September 11 from 9am-5pm at the base of Mount Snow Resort in Dover, Vermont. Myron Mixon, three-time World BBQ Champion and TV star of TLC’s Pitmasters, will join the Taste of the Deerfield Valley food fest on Saturday to demonstrate his barbecueing skills. The night before the Taste, Mixon will entertain and demonstrate his barbecue prowess at a special dinner hosted by a local Inn.

The Taste of the Deerfield Valley showcases dozens of top restaurants in the area to give the public the opportunity to taste specialty items from each of them and the opportunity to vote for their favorite taste. A portion of the proceeds will go to the Junior Iron Chef program. The Deerfield Valley Food Pantry will be on-hand accepting food donations.

Also joining the Taste this year, Myron Mixon will be joined by Chef Robert Barral, owner of Café Province and former New England Culinary Institute executive chef paired with the Twin Valley Schools’ Junior Iron Chefs. They will start the day with a special demonstration on Saturday morning. Saturday afternoon will feature tastes from over a dozen restaurants, live music, craft fair and kids activities.

The Taste has also teamed up with the Deerfield Valley Healthcare Volunteers to help revive the popular “Art on the Mountain” three-day art show at Mount Snow.

The following day, Sunday, September 12, the Deerfield Valley Community Cares is organizing the Best Dam Walk —a great way to walk off any indulging at the Taste. There are several walks available. The one-way walk is the most appropriate for families and will begin at 10am. Each entering adult will be asked to have $50 worth of sponsors (five people at $10 each or any other combination) and each child under 12 will be asked to have $10 worth of sponsors. The walk will be held rain or shine.

Taste of the Deerfield Valley is sponsored by the Celebrate the Valley, Inc., the Town of Dover, g.housen, 92.7 WKVT, Outside Television and g. Housen. Tickets for the Taste are $15 for adults, $5 for children age 7-12, and free for children 6 and under. Cooking demonstration tickets are additional. For more information, please go to: http://www.celebratethevalley.com/.

Grilled Mahi Mahi

2010-07-08T21:09:00.003-04:00

Sometimes when the urge for bbq strikes, you don't always have ideal equipment to work with, but you make do with what you have. I grilled this mahi mahi on this "park style" grill behind the home we rented on St. George Island on July Fourth Weekend.

Seasoned with simple sea salt, black pepper, brushed with a little olive oil, and grilled on a cedar plank.

It's been awhile since I used a grill sans lid, so toward the end of the cook I had to "turn up the heat" to finish things off. It was getting dark when the second picture was taken, so the camera flash added some funny looking "wash out".

Low Country Boil

2010-07-08T20:47:00.000-04:00

I recently took a short vacation from bbq and spent the weekend at St. George Island. We did manage to bbq a little while we were there, but on Saturday night we kicked off the weekend with a low country boil of corn on the cob, potatoes, scallops, onions, and these very tastey and fresh from the boat Gulf Shrimp.

Roasted Jamaican Jerk Chicken

2010-06-30T21:03:00.001-04:00

Tonight I prepared two roasted chickens for a work lunch tomorrow. The chicken marinated in a mixture of allspice, black pepper, salt, cinnamon, nutmeg, sage, thyme, white vinegar, orange juice, lime juice, an onion, soy sauce, and olive oil. I've got my fingers crossed on the jerk seasoning because I've never prepared it before.

Linda found the jerk recipe on Cooks.com

BBQ Smokers, iPods and Androids

2010-06-29T20:07:00.003-04:00

My wife has had an iPod Touch - known for it's ability to run Apple applications from iTunes and access the web anywhere there's a wireless connection available - for 12 months. I've had the Droid Eris , which runs Google's Android software applications for two weeks and I've have realized that there's not a huge difference between them. Both run neat applications that provide entertainment, education, and time savings. Both will access the Internet. And both cost roughly the same. I'd give a slight edge to the , but only because it also makes phone calls possible, but that's really an apples and oranges comparison (pun intended).

It's easy to make a similar comparison between the Backwoods, Stumps, or Weber Smokey Mountain (WSM) smokers and the various derivatives. All are upright smokers with the removable cooking racks configured vertically. All are easy to cook with and will each prepare excellent bbq and make fire control and temperature maintainence very easy. All have options that incorporate the use of water and steam in the cooking process. All allow the user to add charcoal while cooking without too much trouble.

But here's where the apples and oranges thing comes into play....

The Backwoods and Stumps are insulated smokers. The WSM is not. Accessing the water pan in the Backwoods and Stumps is easily accomplished. The WSM requires a funnel or hose in order to add water while cooking. The Backwoods and Stumps provide easy access to the meat as it cooks. Accessing meat on the upper rack in the WSM is as simple as removing the lid, but accessing meat cooking on the second rack requires removal of the upper rack.

I'll give the WSM an advantage overall for home use because it's cheaper, lighter, and easier to store. Now if Weber will just add an option that allows me to make phone calls and surf the Internet while cooking I'd be first in line to buy one!

BBQ in the Rain

2010-06-28T18:21:00.002-04:00

I am lucky to have such a dedicated bbq assistant.

But in the end, a few rain drops didn't hurt anything.

Starting a BBQ Blog

2010-06-28T17:51:00.003-04:00

I've been writing about bbq on the internet since 2001. I've had three different bbq sites, but without a doubt this bbq blog has the most readers, the most content, and has even generated a little revenue to help supplement my bbq expenses. Thank you readers.

I wasn't the first person to write a bbq blog (a web log). There were others before me and there will be others after me. If you are thinking about starting your own bbq website or bbq blog, you can save yourself some trial and error mistakes by doing a little research. I've read many articles about blogging and monetizing websites, but a recent article I read provides a road map for starting a blog. Here's an excerpt from the article on Problogger.net :

Content Model. Who will write your content? How often will your content be published? What’s the purpose of every article? Will you do straight-up blogging, or a little bit of traditional webmastering? Will you be doing “open-ended blogging” without an “end date” for your content to be roughly finished? Will you accept guest posts

You can start a blog using these guidelines via Blogger.com or Wordpress.com or one of hundreds of other possibilities. The answers to the questions above make it sound more complicated than it really is. And as Linda will tell you, if I can do it anyone can do it. So...jump on in, the water is fine. And, when you get yours started let me know and we'll trade links.

BBQ Guy blogging tip: If you make it a habit to post a picture with each blog post you make, your readers will thank you for it. (I don't or can't always follow this advice, but I definitely try.)

Organic BBQ Sauce?

2010-06-27T10:27:00.003-04:00

I wrote an article several days ago about high fructose corn syrup and why it's so prevalent in bbq sauce sold in the grocery stores. It's nearly impossible to find a commercially produced bbq sauce that does not contain corn syrup or high fructose corn syrup (there's a difference).

Linda brought home the organic bbq sauce from Annie's Naturals last month and asked me to try it. It sat on the kitchen counter for several weeks and yesterday I decided to try it out. The ingredient list looked promising, so it was time to go for it.

I tried the finger tip test first before pouring it on any actual bbq. I didn't want to chance messing up my bbq if I didn't like the taste for some reason.

To make a short story much shorter, this particular style of organic bbq sauce did not pass my taste test. I'll keep looking for an alternative, but the search has proven difficult.

Suggestions?

Pork Butt Barbecue

2010-06-27T09:25:00.004-04:00

We're hoping to take a few days vacation (if the tropical weather formations cooperate). Linda suggested that we whip up some pulled pork to take along for sandwiches and reduce our dependency on eating out and to minimize prep time and allow more "vacation time".

Today, I am barbecuing two bone-in-butts on the Weber Smokey Mountain. We're meeting another family and a nephew or two might join us too. Ten pounds of pulled pork should do the trick perfectly.

These butts were injected with a mixture of apple juice, honey, and Bad Byron's Butt Rub. More rub was applied and then the butts were refrigerated overnight for cooking this morning.

As bbq goes, pork butts are very low maintenance. Put them on the cooker. Check back in 4 hours. Wrap in aluminum foil. Check the internal temp after 3 more hours and they'll be close to done. Easy, simple, delicious.

BBQ Bison Ribs

2010-06-26T22:05:00.005-04:00

I cooked these bison ribs on my kettle grill for supper tonight. The ribs were purchased from Gap Creek Buffalo in Bradenton, FL. I used a marinade of Worchestershire, beer, honey, chipotle adobo, salt, pepper, garlic, and soy sauce.

Using aluminum foil, banking the lump charcoal to one side of the kettle, and rotating the ribs every 20 minutes allowed me to cook these bison ribs in about an hour and 10 minutes. It's the first time I cooked them and may have actually overcooked them, so they were a little more chewy than I expected. They are pretty healthy for a barbecue entree.

If you don't have time to watch the entire video, here's a picture of the final cooking results:

We served the ribs with a healthy portion of Spanish rice.

KCBS in Kansas City Newspaper

2010-06-26T15:49:00.001-04:00

I ran across a link to this article about KCBS today. What an opportunity to showcase the sport of bbq to 1,000's of readers throughout the Heartland and maybe the world. Somehow I think this article does more to talk people out of trying to compete in bbq contests than encouraging it.

The article talks about branding, sponsorship, and insinuates that it's expensive and people in their 20's maybe can't become involved for that reason unless they team up. But, hey if you're in your 30's and 40's maybe you can.

What?

I'm not a professional marketer and I don't work in the public relations industry, but I am sure there was a better way to answer the question about future leadership in the KCBS than talking about Japanese cooking styles. Why even bring up the part about drinking beer? Is that something sponsors are looking for when they consider spending money sponsoring teams or events?

I've got a suggestion. Perhaps the KCBS should spend more time encouraging younger participants by providing tools, classes, and training for those who choose to use it to find ways to make the sport more affordable via branding and sponsorship. After all, isn't a bbq society about promoting common ideas and developing enthusiasm for cooking bbq?

FBA Cooking School

2010-06-23T22:16:00.000-04:00

If you've always wanted to attend a bbq cooking school, but couldn't justify spending the money here's the one you've been waiting for. The Florida Barbeque Association (FBA) Fun Cook is hosting a "No Holds Barred" Cooking School in Clermont, FL. The FBA Fun Cook is scheduled for 9/3 - 9/5 at the Clerbrook Golf & RV Resort.

If you don't want to do the cooking school, I still recommend attending the Fun Cook. Linda and I attended this event a couple of times when we lived nearer Orlando. It's a nice way to get to know your fellow competitors and share bbq war stories and fish tales.

BBQ Pitmasters Season 2

2010-06-18T20:34:00.000-04:00

I read a Twitter post from BBQ Pitmasters creator John Markus recently announcing the narrowing of the field for the season 2 cast. It took me awhile to warm up to Season 1. Having competed in KCBS contests for several years, what I was watching on TV and what I actually experienced at bbq contests did not match up well.

After the 3rd episode, my attitude toward the show changed a little and it started to grow on me. I began to realize that some of the hype was necessary to draw a bigger audience (and advertisers to pay the bills), but that doesn't mean I agreed with all of it.

I wonder what Season 2 will bring?

BBQ Business Ideas

2010-06-18T16:46:00.000-04:00

What choices do contest cooks have to combat rising expenses? For most contest cooks, starting a bbq business aimed at capitalizing on bbq contest participation seems viable. The basic choices are as follows:

--Start selling bbq rub

--Start selling bbq sauce

--Start a bbq vending / concession business

--Start a bbq catering service

--Start a barbecue website

--Pursue corporate sponsorship

On the surface, each of those ideas sounded promising to us. They certainly sound simple enough. How hard could it be?

We found a co-packer and started selling our bbq spice rubs at contests and to family and friends. If you're thinking of taking a similar approach, plan to spend at least $850 in start-up expenses, add another $300 or $400 if you want professionally printed labels for your bottles. To earn back the start-up costs, plan on selling at least 1,000 bottles of rub in 10 oz. bottles (600 if you decide to start with a larger 13 oz. bottle).

It would be much easier to sell bbq sauce in these volumes, but the start-up expenses are about 400% greater, so increase the sales to 4,000 small bottles (or 2,400 big bottles). After a little research with the health department and state regulators, we crossed bbq vending, concessions, and catering off the list quickly. The start-up expenses to comply with the legal requirements are nearly $20,000, plus rent on a commissary facility to store supplies and prepare foods.

I started two barbecue websites that do generate a small amount of revenue, but not nearly enough to support the cost of contests. If you have technical expertise, this might a viable alternative for you, but based on my "seat of the pants" knowledge level, it's not been the answer to our expense issues. Hint: YouTube.com, Twitter.com, and Facebook.com will help you increase your web site traffic if you use them strategically.

Which leaves one more option -- corporate sponsorship. I haven't put any efforts into obtaining a corporate sponsor for our bbq team and as difficult as it sounds, it is probably the best option on this list. And that brings us back to the lack of spectator involvement in the events. Without large numbers of spectators at bbq contests (I'm talking thousands), the corporate sponsorship is going to be hard to come by.

Buffalo Ribs

2010-06-15T19:21:00.001-04:00

Hello all, it is The BBQ Guy's better half. I just ordered 2 racks of buffalo ribs from a local grass fed buffalo farmer. We both like buffalo/bison, but have only eaten the basics -- steaks, bison hotdogs, and buffalo burgers, so I decided that next weekend he will be smoking something NEW!!

Long story short -- I am asking for suggestions to pass along to my personal BBQ Chef. Anybody out there with any Buffalo bbq experience??

Oh no I've got to go The BBQ Guy has just discovered I hijacked his blog!!!

What Puts the Sweet in BBQ Sauce?

2010-06-10T21:09:00.001-04:00

It's become common place to find high fructose corn syrup in most barbecue sauces these days. In a recent trip to my local grocery store, I searched each and every bottle of barbecue sauce on the shelf for those that did not contain high fructose corn syrup on the label. Care to take a guess how many I found out of the 35+ bottles for sale? Four - and I purchased a bottle of each. All of the bottles I purchased contained corn syrup on the label as one the first one or two ingredients. Two of them were made by the same company.

I'm not sure I know what it takes to qualify as corn syrup and I definitely don't know how it becomes "high fructose" so I decided to do a little research.

What is high fructose corn syrup?

According to MayoClinic.com:

High-fructose corn syrup is a common sweetener and preservative. High-fructose corn syrup is made by changing the sugar (glucose) in cornstarch to fructose — another form of sugar. The end product is a combination of fructose and glucose. Because it extends the shelf life of processed foods and is cheaper than sugar, high-fructose corn syrup has become a popular ingredient in many sodas, fruit-flavored drinks and other processed foods. Click here to read more.

And according to ScienceDaily.com:

...sucrose is composed of equal amounts of the two simple sugars -- it is 50 percent fructose and 50 percent glucose -- but the typical high-fructose corn syrup...features a slightly imbalanced ratio, containing 55 percent fructose and 42 percent glucose....Second, as a result of the manufacturing process for high-fructose corn syrup, the fructose molecules in the sweetener are free and unbound, ready for absorption and utilization. In contrast, every fructose molecule in sucrose that comes from cane sugar or beet sugar is bound to a corresponding glucose molecule and must go through an extra metabolic step before it can be utilized. Click here to read more.

So to summarize my understanding of those two articles, cane sugar appears to be a complex ingredient and slightly costlier and high-fructose corn syrup appears in processed foods as a preservative and is added to food readily accessible to the bloodstream.

So what is the difference between corn syrup and the "high fructose" corn syrup?

From TheFitShack.com:

...corn syrup solids are in a powder form, HFCS is a liquid. Corn syrup solids are not as sweet as HFCS, however it’s all sugar in the end. Corn syrup solids are dextrose sugar, and high fructose corn syrup is fructose sugar." Click here to read more.

Perhaps most interesting to me is that corn syrup is derived from a powder (corn starch) and can be refined as a powder or liquid. The corn syrup is processed and most of the water is removed to leave the powder. High fructose corn syrup is derived from an enzyme reaction and also can be either a powder or a liquid, depending the desired usage. Click here to read about the processing in more detail.

Wow. I feel smarter now. How about you?