BBQ

• 
  West Coast BBQ Championships

• Jack Weekend – Cheer on our winners!!!

  Contest Organizer

  23 Oct 2009 | 8:34 am

  Image via Wikipedia Just a reminder that we are approaching the weekend of the 21st Annual Jack Daniel’s World Championship Invitational Barbecue Contest. This is the most prestigious BBQ contest in the world. And all of our winners of the 2009 West Coast BBQ Championships  – All Hogs Go to Heaven and Rhythm n’ Que are there representing us and all of the West Coast BBQ family. These two teams are there with assistance from close friend and mentor Brent Walton of QN4U, which if you are following West Coast BBQ Championships history has won the Grand Champion title at the West Coast…

• Three Contests – Two Days – One Place & All winners head to the Jack!

  Contest Organizer

  29 Sep 2009 | 12:56 pm

  All Hogs Go to Heaven & Rhythm 'n Que As if it wasn’t enough that never before in the more than 25 years of the Kansas City BBQ Society have THREE open/non-invitational full FOUR meat BBQ State Championships ever been accomplished in just 2 days. It turns out that ALL of the winners will advance to the 21st Annual Jack Daniel’s World Championship Invitational Barbecue, yes all of them. The odds of that happening are just astronomical. Here’s how the contest played out – less than 30 hours from the first turn in to the last award. There were some good reasons behind…

• Official Contest Results

  Contest Organizer

  21 Aug 2009 | 9:51 am

  Please see the following links for the Official 2009 Contest Results from KCBS: Saturday’s Contest Sunday’s Contest Split Contest

• Our New Location – What’s Nearby

  Contest Organizer

  11 Aug 2009 | 10:11 am

  In case you need to map anything you can this address as the central point in the contest site – 1061 West Texas, Fairfield, CA 94533 (corner of Taylor) There are 3 Costco’s within 20 miles: Closest About 15 miles South About 10 miles North There are also 3 Wally Worlds within about the same 20 mile range: Closest About 10 miles north About 10 miles south For local groceries we strongly prefer Safeway. Also in town there is a Railey’s, and lastly FoodMaxx, and there are 2 within 2 miles and both open 24 hours: North Texas & West Texas In case you need them there are also…

• Welcome to the Safeway Rancher’s Reserve® Beef Competition

  Contest Organizer

  11 Aug 2009 | 8:51 am

  West Coast BBQ Championships is proud to announce an official name change for our Mystery Meat category.  From this moment forward, this contest category shall be formally known as the “Safeway Rancher’s Reserve® beef Competition”. While the contestants will still not know what cut of meat they will be cooking until just hours before turn in, they can now rest easy that they will be cooking with the best beef on the market – Safeway Rancher’s Reserve® beef. Safeway Rancher’s Reserve® beef is Naturally aged beef. Because you can’t rush greatness.

• 
  BBQ News, Reviews, Information

• Looking For A Great BBQ Related Gift

  bbqman

  29 Oct 2009 | 9:52 am

  Christmas is just around the corner and what better wat to show your favorite barbecue cook how much you appreciate their long hours at the smoker than with a high quality 24 Pc. Barbecue Set in Wood Case  Your favorite barbecue cook will appreciate this set.

• Back From A Necessary Absence

  bbqman

  29 Oct 2009 | 9:19 am

  Hello fellow barbecue fanatics.  I hope your summer was fantastic and that you have had a great year.  Unfortanately I have been away from this blog for a while but now I have some blocks out of the way and am moving forward again.  Even though the calendar year is winding down that doesn’t mean the bbq season is winding down.  Barbecue is a year around activity and it is great to see snow all around except where your smoker is with the sweet aroma of smoked meat wafting through the air.  We are looking at a couple winter bbq activities for everyone that visits this blog and I am…

• New Restaurant Listings At GreatBBQRestaurants.com

  bbqman

  10 Aug 2009 | 7:42 pm

  New BBQ restaurants in Virginia, Oregon, Pennsylvania, Kansas and Maryland have been added to GreatBBQRestaurants.com Find great bbq restaurants from coast to coast and around the world.

• Burnt Ends Sandwich From Gates BBQ Kansas City

  bbqman

  28 Jul 2009 | 7:30 pm

  Photo taken by Michael Quinn of a great looking Burnt Ends Sandwich from Gates BBQ in Kansas City, MO.

• Photos Of Jack Stack BBQ Kansas City MO

  bbqman

  28 Jul 2009 | 7:25 pm

  Thanks to Michael Quinn of Quinn vs Food for the following photos taken at Jack Stack BBQ in Kansas City, MO. From Jack Stack BBQ

• 
  About.com: BBQ

• How important is Brining to a Turkey?

  3 Nov 2009 | 6:16 pm

  Turkey season is fast approaching and since many people cook one a year you really need to get it right the first time. Most people will tell you that brining a turkey is the best way to go no matter how you cook that bird. I know that a lot of you have many experience with turkey and with brining so I thought I would ask how important you think brining is. Do you find it vital to a good bird, or does it ruin a good turkey? So please click your answer to: POLL: How important do you think brining poultry is?1) Vital to a good bird2) Really helps out3) Makes it a little better4) Really doesn't…

• On the Air: LA Talk Radio (Internet Radio)

  3 Nov 2009 | 6:38 am

  Catch me on the air tonight on the BBQ Central Radio Show with Greg Rempe, live on LA Talk Radio Channel 1. We'll be talking about what you need to know about turkey cookers both oil based and not. Catch up with my last appearance and find out about some new tailgating products on the market. On the Air: LA Talk Radio (Internet Radio) originally appeared on About.com Barbecues & Grilling on Tuesday, November 3rd, 2009 at 14:38:22.Permalink | Comment | Email this

• GrillGrate for the Big Green Egg

  2 Nov 2009 | 6:21 pm

  A few months ago I told you about the GrillGrate. This "improved" cooking grates are made from a super hard anodized aluminum, making them non-stick and very durable. With the special spatula tool you can grill the most delicate foods easily. These grates come in pieces that lock together and sit on top of your regular grilling surface. These grates fit most any rectangular grill, but were a problem for people cooking on round grills like the smaller 18.5 inch Weber Kettle or the Large Big Green Egg. Now you can order GrillGrates with rounded corners so that they fit into these grills. Best…

• Thanksgiving is coming!

  31 Oct 2009 | 7:36 pm

  I know for many of you the one time you cook a turkey is still a couple of weeks away, but it is never too early to start thinking about how you are going to cook this bird. Fortunately for you I have been working for years to put together the resources you need to cook a great turkey. Take a look at these: The Science of Turkey Understand that a whole turkey is basically two kinds of meat that cook differently and you need to adjust the way you cook a turkey to get both meats done right. Brining Turkey Brining makes a better turkey hands down. If you don't brine you really should give it a…

• Smoking 101

  30 Oct 2009 | 7:12 pm

  Smoking meats to make barbecue is a simple process requiring low temperatures, slow cooking times, and smoke. This means you need to have something you can smoke with, know how to hold a low temperature for a long time and be able to produce the amount and kind of smoke that works best with the food you are smoking. Once you have these basics down you will be able produce some great barbecue.Smoking 101 originally appeared on About.com Barbecues & Grilling on Saturday, October 31st, 2009 at 02:12:23.Permalink | Comment | Email this

• 
  Google News: BBQ

• New smokehouse barbecue restaurant will open in Redding - Record-Searchlight

  7 Nov 2009 | 12:09 am

  Record-SearchlightNew smokehouse barbecue restaurant will open in ReddingRecord-SearchlightMike Tomlinson, 35, of Redding flips tri-tip and chicken quarters Friday during a preview of his new restaurant, Brick's Smokehouse Barbecue and more »

• Sebring FFA holding scholarship barbecue - Tampa Tribune

  6 Nov 2009 | 9:02 pm

  Sebring FFA holding scholarship barbecueTampa TribuneTo help raise funds for this scholarship, the Sebring FFA Alumni will be hosting the Jerry Huter Memorial Scholarship Barbecue. The barbecue is from 11 am

• Week 10: High school football roundup - Florida Today

  6 Nov 2009 | 8:48 pm

  Week 10: High school football roundupFlorida TodayUnbeaten Cocoa High extended its streak of quarters without yielding a touchdown to 22 as it captured a hard-fought Barbecue Bowl game with Rockledge, 14-0. Bears make historyFlorida Todayall 2 news articles »

• FREE FRIDAYS 11/6: Some cool stuff...and it's all free! - ABC 4

  6 Nov 2009 | 4:12 pm

  FREE FRIDAYS 11/6: Some cool stuff...and it's all free!ABC 4“Famous Dave's BBQ” restaurant is offering a free finger lickin' entree in honor of Veterans Day! Bring in your military ID card or any proof of service for and more »

• Sadler's BBQ brand going national via PE firms - Dallas Business Journal

  6 Nov 2009 | 2:38 pm

  Sadler's BBQ brand going national via PE firmsDallas Business JournalBROAD APPEAL: Terry O'Brien, CEO of Wholesale Holdings LLC, says the even though barbecue is 'notoriously regional,' the Sadler's brand has the potential to

• 
  BBQ Recipes Blog

• Nov 1, Don't Let Cold Weather Run You Indoors

  31 Oct 2009 | 5:59 pm

  I know it's not January yet, but it is starting to get cold. Here are just a few reminders of the tips for cold weather grilling. Don't worry... I'll remind you again come January.

• Oct 24, Hamburgers - The Old Standby

  24 Oct 2009 | 11:55 am

  Hamburgers are probably the most popular item for the grill (unless hotdogs actually hold that spot). If you have ever attempted to grill, you have probably tried hamburgers.

• Oct 24, ABTs - Nothing Better

  24 Oct 2009 | 11:54 am

  ABTs... you may have never heard of them, but surely you have tried one. I have not only been eating them, but making them before I ever knew what they were called. Great little appetizer for any..

• Oct 10, Pork Chop Marinade

  10 Oct 2009 | 11:56 am

  This pork chop marinade is better known as Drunk Butter Apple Chops. Developed by Longhorn Luke, this bourbon marinade blends the unmistakable flavors of bourbon and molasses throughout the recipe.

• Sep 29, BBQ Beef Recipes, Come and Get It.

  28 Sep 2009 | 8:11 pm

  BBQ beef recipes are big in Texas. All you have to do is drive around and see all the steak houses and BBQ joints. Find out why preparation is the key to the many variations.

• 
  BBQ Guy Blog

• Have You Read Thin Blue Smoke Yet?

  4 Nov 2009 | 7:07 am

  If you are looking for bbq gifts for hard to buy for friends and relatives you can't go wrong with Thin Blue Smoke. I read it cover to cover when it first became available on Amazon.com. But, don't take my word for it - there are currently 17 positive reviews from readers on Amazon.It sounds like a bbq book and certainly talks alot about Kansas City BBQ, but it offers so much more than that. It's a book about life, about Kansas City, and about forgiveness. I think the chapters that focus on the character Ferguson Glenn could be spun off into a stand alone novel. If a movie were made based on…

• French's Foods Recipe Contest

  28 Oct 2009 | 4:15 pm

  A representative from French’s Foods contacted me yesterday regarding a recipe contest they are sponsoring. The challenge for entrants is to create an original recipe using French’s mustard or any of the other French’s products. The company has also offered some mustard, Worcestershire Sauce, and an apron as a give away to readers of this bbq blog.Recipe Contest Rules:· Be original, unpublished, and created by you· Include at least one French's product· Include no more than 8 ingredients(w/exception of salt, pepper and water)· Be prepared and ready to serve in no more than 1…

• The Good One on Facebook

  25 Oct 2009 | 7:00 am

  O.k., I'll admit it...I'm not a Facebook user. I say that with a certain amount of shame because these days it seems like everyone I meet is on Facebook. I was surfing the web today looking at several bbq smoker sites (Stumps, Superior, and The Good One as examples). And low and behold I discovered that The Good One Smokers has a Facebook page.

• Coleman Natural Foods

  24 Oct 2009 | 7:00 pm

  Is Coleman Natural meat the secret to the success of the Mr. Bobo's Traveling BBQ All-Stars? It could be a contributing factor for sure, but I'm sure they have a lot of other secrets that didn't make it into their bbq blog. Congratulations to Mr. Bobo's for 1st place in the Brisket category at the Jack Daniels World Championship BBQ contest. What a wonderful accomplishment!Here's a description of the Coleman Natural products from their website:Coleman is committed to providing premium products that nourish the healthand well-being of your family. We never add anything to our products that…

• Jack Daniels World Championship BBQ Contest

  24 Oct 2009 | 3:24 pm

  Shigs in Pit competition bbq team broadcasted the awards ceremony live via Stickcam.com. Way to go guys! I had the opportunity to attend a few years ago, but couldn't make it back this year. The Stickcam made it "the next best thing to being there". I hope this can be done more in the future. Isn't technology amazing?You can read more about the Jack Daniels Invitational here.2009 ResultsGrand Champion - I Que Reserve Grand Champion - Jack's Old South Chicken:1st place - The Heat is OnRibs:1st place - Four Men and a Pig Pork:1st place - Swamp Boys Brisket:1st place - Mr. Bobo's Traveling…

• 
  BBQ Junkie

• Viejas BBQ Competition This Weekend

  BBQ Junkie

  16 Oct 2009 | 7:13 am

  This weekend (on Saturday) the 5th Annual Smokin’ in The Park BBQ competition will be held at the the Viejas Casino in Alpine, CA (Just east of San Diego). This festival seems to get bigger every year with lots of entertainment and stuff to do. If you are around drop on by the Four Q BBQ [...]

• BBQ Ribs on a weber grill

  BBQ Junkie

  7 Sep 2009 | 9:47 am

  Cooking on a kettle grill brings back memories of what it was like before I purchased a dedicated smoker and how I used to make pretty good BBQ on just that one simple piece of equipment. Not everyone has a smoker, but most folks have a kettle-style grill of some sort. So in honor of Labor Day, here is a little something for you to try.

• BBQ Sauce Recipe

  BBQ Junkie

  10 Aug 2009 | 3:19 pm

  I got an email one day that asked if I was interested in coming up with a BBQ sauce using Pepsi’s new product Pepsi Natural. I’m a real big fan of Pepsi Throwback and of colas in general, so the proposition was somewhat intriguing. I’ve have seen cola BBQ sauces around and was always interested [...]

• Big Apple BBQ Block Party Video

  BBQ Junkie

  31 Jul 2009 | 3:30 pm

  A great video to give you an idea of what goes on at the Big Apple BBQ Block Party. The kind of video that makes you hungry just by watching it. Check out other videos at AlwaysHungry.com

• BBQ Rub

  BBQ Junkie

  3 Jul 2009 | 10:01 am

  Here’s a quick little recipe for a BBQ rub that goes great on pork. It’s what I’m using this 4th of July weekend. 1 1/2 cups brown sugar 1 cup paprika 1/4 cup salt 1/4 cup black pepper 1/4 cup cumin 1/4 cup granulated garlic 1/4 cup granulated onion 1/4 cup cinnamon 1 1/5 dashes of ground cloves mix together and sprinkle liberally over your [...]

• 
  WhiteTrashBBQ

• Long Island BBQ?

  WhiteTrashBBQ

  6 Nov 2009 | 6:29 am

  Wow - there's only one other barbecue restaurant participating in Long Island's Restaurant Week and that's Swing Belly's in Long Beach. Sorry you folks out in Suffolk County.I haven't been to Swing Belly's myself, well at least not inside Swing Belly's but I have been to the building. (I showed up on a day when the winter hours were in effect. Always check before you go.) But, my buddy Gary, renowned barbecue expert and author of Pig Trip, which is "Your guide to BBQ joints in Boston, New York and everywhere in between" states that Swing Belly's is the best on Long Island. Try it out.

• Ruby's Famous BBQ

  WhiteTrashBBQ

  5 Nov 2009 | 6:12 am

  A while back my brother and I had an outstanding dinner at Ruby's Famous BBQ Joint on its opening night. A month and a bunch of staff changes later, Ruby's food sucked. As the pit burns, couple of months later I received an email that began..."My name is Greg Barry and I am the new Pitmaster at Ruby’s Famous BBQ in East Meadow."Now that was great news. Big Barry had taken over Ruby's. I read that and immediately thought, "now it'll be good again." Much to my chagrin and face to face harassment from Big Barry himself, I haven't been back yet. But, I've heard from a couple of folks that Big…

• Ten Commandments For A Chili Cookoff

  WhiteTrashBBQ

  4 Nov 2009 | 6:05 am

  I found this online, but I thought it was pretty interesting and right. You can get to the original article by clicking on the link, or you can read it here. Enjoy.Ten Commandments for a Chili Cookoffby Paul StephenThe StarNews turned into a battleground today as 11 of our employees vied for the in-house chili king crown as a fundraiser for United Way. In addition to scraping up over $100, a few finer points in competitive chili cooking came to light. Obviously, chili is a subjective dish, all beef and peppers in Texas, cinnamon and pasta up in Cincinnati. That being said, the judges (other…

• The Butterball In-door Turkey Fryer

  WhiteTrashBBQ

  3 Nov 2009 | 8:37 am

  Well - lookey here, just in time for thanksgiving, a tabletop indoor turkey fryer. Great idea. I love fried turkeyI haven't had time to try mine out yet, but for a limited time, Masterbuilt is offering their top-quality fryers to Butterball customers for an exclusive price of $119.95 plus free S&H. For a select few Butterball Turkey Lovers, they are reduced just in time for Thanksgiving.So, hurry and get the perfect accessory for your festivities – a Masterbuilt deep-fryer. Go to butterballtrurkey fryer.com for more details. Use coupon code BBETF when ordering.This thing is pretty…

• To You Who Ask

  WhiteTrashBBQ

  2 Nov 2009 | 9:25 am

  As some of you have noticed, I'm not posting as much lately. There is a major issue affecting my family right now which is all encompassing, engulfing and enraging. Luckily no one's life or health is at risk. I'll post when I can, but it's been extremely difficult to find time to barbecue, let alone write about it. Talk to you all soon.

• 
  livefire

• The Dalmore Single Malt Review

  Curt

  3 Nov 2009 | 5:00 pm

  The Dalmore distillery has been producing malt whiskies since 1839, and it has the oldest maturing stocks of any distillery, dating back to 1868! I was recently contacted about sampling some of the single malt whiskies produced by the Dalmore. The box of samples I got was interesting; not only were the vials labeled well, but the packaging explained each sample nicely. In full disclosure, I was sent these samples, free of charge, to review, but with no guarantee of a positive review. Being a Scotch drinker, I wasn’t going to pass it up! The samples I received were all single malts, but…

• BBQ Grail contest

  Curt

  1 Nov 2009 | 5:26 am

  My friend, Larry, at The BBQ Grail is holding a contest right now for with Char-Broil to give away a Big Easy Oil-Less Infrared Turkey Fryer! The rules are simple, and can be found on The BBQ Grail. I’ll give you a hint… Get your cameras ready for Thanksgiving! I haven’t decided yet, but I may be entering a turkey shot or two… hmmm. Larry’s also a member of the Outdoor Cooking Guild; if you haven’t checked out his blog, get over there and spend some time reading!

• Happenings at livefire

  Curt

  27 Oct 2009 | 5:15 pm

  It’s fall in all it’s glory in Ohio, and it’s gorgeous.  I took the chance I got the other day to get some shots of a local barn where tobacco is drying. Just to get caught up, I’m finishing up some reviews this week, which will include: Blues BBQ North Carolina Pepper and Habenero Reserve sauces Big Z’s Sweet Gold BBQ & Dipping Sauce POM Wonderful Pomegranate Butterball’s professional level Indoor Turkey Fryer Crystal Head Vodka and Dalmore Single Malt Scotch Whiskies! So I’ve been busy!  The reviews will be posted over the next week, so watch…

• Outdoor Cooking Guild - Apples

  Curt

  14 Oct 2009 | 5:50 am

  With apple season still going strong, the Outdoor Cooking Guild has done its first group project of cooking apples outside! The recipes range from apple crisp to grilled apples, with a couple of dumplings and a pie in between. The other members of the Outdoor Cooking Guild that joined in have their posts here: The BBQ Grail has grilled apples with sour cream caramel sauce Cowgirl’s Country Life made apple smoked apple dumplin’s with caramel sauce Bob’s Brew & Que did an apple crisp My Year On The Grill shows a great way to use a grill to bake a cheddar stuffed apple pie…

• Social networking with the green fairy

  Curt

  12 Oct 2009 | 8:30 pm

  There was a social networking lunch today at a local Thai restaurant in Dayton (Centerville) called Bahn Mai Cafe.  The menu was nice, with a good mix of Thai foods, lunch specials and apps.  They even had pho, which I now wish I’d tried… Not because what I had wasn’t good, but because someone else got it, and it looked really great! These social networking events can be a lot of fun.  The first time you go, you know nobody, and, if you’re an introvert, you may leave not knowing anyone.  I happen to not be too much of an introvert, so I meet a fair number of…

• 
  Patio Daddio BBQ

• Jack-O-Loupe

  31 Oct 2009 | 10:33 pm

  This isn't all that cooking-related, but it's fun and festive. My daughters had a small Halloween party, and this is my culinary contribution. It's a Tuscan cantaloupe that I peeled and carved to look like a Jack-O-Lantern. I think it's pretty cool, so I thought I'd share. Click the image for a closer look.

• Fairly Simple Beef Stew

  26 Oct 2009 | 11:03 pm

  Fall is upon us, and that means comfort food season is here. It's time to bust out the chili, sauerkraut and pork, lasagna, bean and ham soup, chicken and dumplings and, of course, beef stew. There are certainly many, many other fall and winter comfort foods, but those jump immediately to mind.I call this "fairly simple" because it falls in between brain-dead, dump-it-in-the-crockpot easy and ugh-that-is-too-much-work difficult. You'll see that I use some canned goods to minimize the fuss without compromising flavor. You have to do some prep, but the result is more than worth it.I served mine…

• Classic BBQ Chicken Drumsticks

  20 Oct 2009 | 9:28 pm

  I'm sure I am not alone in hearkening back to fond childhood memories of sweet and sticky barbecued chicken legs cooked in the backyard. To me this is one of the most quintessential of all-American summer finger foods -- second perhaps to corn-on-the-cob. Hey, it's yardbird-on-the-cob!I see a lot of myself on the faces of my children when I see a drumstick in their hand and that familiar ring of BBQ sauce around their mouths (and usually on their shirt). It's just good times, ya know?Continue reading...Here is a very basic recipe that will please just about any crowd. The sauce was inspired…

• BBQ Crackers

  14 Oct 2009 | 11:12 pm

  Here is a quick and easy snack that has that familiar sweet, salty, smoky, and subtly spicy flavor of BBQ potato chips. The seasoning could easily be used on all manner of things other than the lowly oyster cracker. Oven-baked french fries or tater tots spring immediately to mind, but be creative and add it to anything you think might benefit from a little BBQ punch.Continue reading...Ingredients15 oz Oyster crackers1/2 cup Canola oilSeasoning1 1/2 Tbsp Golden brown sugar, clumps removed1 Tbsp Knorr Tomato Bouillon (Hispanic section of many grocery stores)2 tsp Powdered sugar1 1/2 tsp Chili…

• Roasted Vegetable & Smoked Sausage Penne

  3 Oct 2009 | 9:43 pm

  This is a fairly quick, easy and oh so flavorful meal. It requires minimal ingredients, prep and just two pans. The vegetables and sausage are oven-roasted and then they are quickly combined with the cooked penne to form a simple sauce. Oh, and it's pretty darn healthy, too.Continue reading...Ingredients1 lb Smoked beef sausage (I used Hickory Farms), cut into 1" slices1 lb Penne3 small Zucchini, cut lengthwise and sliced to 1/2"1 pkg (10 oz) Grape tomatoes, sliced in half lengthwise1 Red bell pepper, seeded and chopped to 3/4"1 Orange bell pepper, seeded and chopped to 3/4"6 cloves Garlic,…

• 
  The Official SmokeInDaEye Blog

• Who Dat Say De Gonna Eat Dem Chops?

  Smoke In Da Eye

  5 Nov 2009 | 8:19 am

  In honor of the N'awlins Saints continued march towards a perfect season, here's a recipe for some Cajun-style pork chops.  Thanks to our good friends at the Hearth, Patio and Barbecue Association for providing the information and the National Pork Board for creating the recipe.  Laissez les bon temps rouler!Cajun-Style Spiced Pork Chops(Courtesy of the National Pork Board)Ingredients:1 tablespoon paprika 2-1/2 teaspoons salt1 teaspoon each onion powder, garlic powder and cayenne3/4 teaspoon each white pepper, black pepper, dried thyme and oregano4-6 center cut bone-in pork…

• As Seen on CNN

  Smoke In Da Eye

  3 Nov 2009 | 6:36 am

  Thanks to the fine folks at CNN.com for including us in the latest entry in their "American Roadtrips" series, taking a look inside the exciting world of tailgating.  It's always nice to be thought of when it comes to outdoor cooking!  Check out the excerpt below as well as the full story here.  Also included is our super top secret barbecue sauce recipe so be sure to take notes!'Commissioner of Tailgating' offers pregame tipsBy Steve Almasy, CNNNovember 2, 2009 2:18 p.m. ESTNovember 2, 2009 2:18 p.m. EST(CNN) -- Joe Cahn calls tailgates the last great American neighborhoods.

• Battle of the BBQ Brethren 2009

  Smoke In Da Eye

  2 Nov 2009 | 5:40 am

  Here's a look at the third annual Battle of the BBQ Brethren, featuring 48 teams competing in chicken, ribs, pork shoulder and brisket.  Despite the rain, wind and lack of power we did pretty well, coming in 3rd overall.- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ

• An Inside Look at the American Royal BBQ

  Smoke In Da Eye

  28 Oct 2009 | 8:51 am

  Here's the final video from our recent trip to the 30th annual American Royal BBQ contest, held earlier this month in Kansas City.  Check out the crowds, the competition and the parties, as well as a spin around this huge event on a motorized cooler!- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ(c)

• A Wet and Wild Third Place Victory

  Smoke In Da Eye

  26 Oct 2009 | 8:49 am

  This past weekend we traveled to Sayville, NY to participate in the 3rd annual Battle of the BBQ Brethren.  48 teams from across the country came together and fought off a crazy storm Saturday night that featured blown power, high winds, lightening and about a foot of water flooding our sites.But we made it through, cooking by flashlight and without remote temperature gauges since they seemed to have been effected by the humidity.  In the end, we were unable to repeat our 2008 victory but took first in pork shoulder, fifth in brisket and 3rd place overall, marking the end of another…

• 
  Ulika Food Blog

• Good Morning Bacon

  6 Nov 2009 | 7:27 pm

  Have you ever been annoyed in the mornings with a beeping alarm clock? Do you find yourself hitting the snooze button every morning? Do you get pissed when you wake up and breakfast is not ready? Well Matty Sallin has a solution to your problems. He has invented the Bacon Alarm Clock. This alarm clock does not beep and it won't blare any Rascal Flatts when you are trying start your morning. No this alarm clock wakes you up with the sweet smells of bacon. Read more here....Thanks to Muzzy on the BBQ Forum for the heads up.

• BBQ SAUCE OF THE WEEK: Mad Dog Original

  5 Nov 2009 | 6:55 am

  NOTE: Not to be confused with "Mad Dog" 20/20, which was a key recreational accoutrement of my teenage years. Man, that stuff was outrageous. Did you know that there is a flavor called "Electric Melon"? And one called "Purple Rain"??!!! In fact, there are a total of 17 "flavors" available - MD 20/20 is totally the Kool-Aid of adult beverages. I'm starting to think I could do a whole post on this, but I won't.Mad Dog BARBECUE SAUCE has some serious bite, especially for a sauce not specifically labeled as "hot". Make no mistake, it is quite hot. But I've come to expect it from companies who…

• Music Thursday: Smoky Mountain Smoke

  29 Oct 2009 | 12:07 pm

• BBQ SAUCE OF THE WEEK: Smoky Mountain Smokers

  28 Oct 2009 | 3:41 pm

  Like many that we've reviewed before, this is a sauce by a competition barbecue team - and one of the best. Smoky Mountain Smokers, from Sevierville, Tennessee, have come on strong in the last few years, culminating in a 5th place finish in the overall KCBS standings in 2008. We often compete against them at contests here in Middle Tennessee, and to say the least, they are a worthy adversary.And wow, do they make one heck of a sauce! It definitely has shades of Blues Hog, with its heavy sweetness and savory essence of tamarind. But it's definitely its own sauce. It's not quite as thick as BH,…

• Music Thursday: Ready Teddy for The Jack

  22 Oct 2009 | 10:47 am

  This weeks music selection comes to you via Lynchburg, TN. The site of this weekends Jack Daniels BBQ Contest and the home of famed musician Little Richard.Apparently Little Richard moved to Lynchburg in January of 2008, and has been keeping a pretty low profile ever since. Since we are headed down to The Jack this weekend, I thought I would bring you some old school Little Richard. I doubt he will be hanging out in the holler, but there might be some other B list celebrity spotting. Stay tuned.....Little Richard - Ready Teddy

• 
  BBQ Addicts - BBQ Blog

• The Monthly Rubdown: Burnt Finger BBQ….and more!

  Jason

  16 Oct 2009 | 8:00 am

  If you were one of the lucky 300-400 people that swung by our booth at The American Royal BBQ a couple weeks ago, then you already know about (and maybe even tasted) our latest project. Remember that sauce and rub pictured in our Bacon Explosion recipe post? Well, the time has come to unveil those delicious concoctions to the world. And as a happy ending to this month’s rubdown, we’re even rolling out a few additions to some of our best selling product lines. Burnt Finger BBQ Private Stock Pork Rub and Barbecue Sauce are the offical flavor profiles used in The Original Bacon…

• Bacon Day: Contest Winners Announced

  Jason

  11 Sep 2009 | 8:37 am

  Now that we’re close to a week after International Bacon Day and my own personal 24 hour bacon feast, the salt induced swelling in my fingers has finally subsided enough to announce the winners of our Bacon Day Giveaways. If you follow me on Twitter (@BBQAddictsJason), then you were lucky enough to have a few extra chances to score a Bacon Day Goodie Bag. Thanks to everyone who participate in the bacon trivia contest, the bacon scavenger hunt, and the bacon raffle. Before we announce all of the winners, I also want to thank theotherwhitemeat.com for hooking us up with the awesome Bacon…

• Free Stuff: International Bacon Day Photo Contest

  Jason

  3 Sep 2009 | 7:38 am

  The last Saturday before Labor Day is almost upon us, which means we’re getting close to the porkiest holiday the world has to offer. For those not in the know, I’m talking about International Bacon Day. It’s the one day a year that the citizens of Earth put aside their differences and bask in the glory of the world’s most perfect food. Okay, so maybe it’s not quite to that level yet, but you can certainly do your part by partaking in a bacon feast…and score some free bacon schwag for doing so!!! Thanks to theotherwhitemeat.com, we’ll be celebrating…

• KC Bacon-Fest: The Other Fundraiser

  Jason

  26 Aug 2009 | 10:14 am

  Calling all Kansas City bacon lovers…do you have plan this weekend? Even if you do, we’ve got the perfect reason to move that family reunion down to the West Bottoms. The Rehabilitation Institute of Kansas City is hosting their first ever Bacon-Fest on Saturday, August 28th. Guests will enjoy live music with a special performance by Bacon Shoe, bacon-centered food samplings by local restaurants (including The Original Bacon Explosion), signature bacon cocktails, a Bacon Eating Contest, a Best Bacon Recipe Contest and more! In addition to yours truly, some of the local restaurants and…

• The Monthly Rubdown: Three Little Pigs BBQ

  Jason

  13 Aug 2009 | 10:38 am

  With your Labor Day BBQ right around the corner it’s only fitting that we hit you with another round of The Monthly Rubdown…only this time it gets a little saucy. Since we’re getting into the habit of featuring the biggest and baddest competition barbecue products on the market, we figured that it’s time to bring out the sauce from one of the winningest teams in competition history. In fact, this sauce helped win the American Royal Barbecue contest an astounding 7 years in a row!!! Owned and operated by legendary barbecue cook Chris Marks, the Three Little Pigs line of…

• 
  ALL THINGS BARBEQUE

• The beginning of the end . . . of the 2009 season

  5 Nov 2009 | 5:59 pm

  Well gang, the season is almost over. I'm three-fourths of the way to Shelby, North Carolina to compete against 82 other teams that just don't want to see this year end. Additionally, there are 42 teams in Russellville, Arkansas competing this weekend. Nobody wants the 2009 season to end, especially the five or six teams caught up in the dog fight for Kansas City Barbeque Society team of the year. It's a tight race, very tight. It's why I planned trips to Arizona and Florida in addition to this southeast odyssey I'm on this weekend.We got a little beat up in Talladega, Alabama this past…

• 5 Nov 2009 | 5:58 pm

  5 Nov 2009 | 5:58 pm

• I'm back . . . . . sort of

  13 Oct 2009 | 7:23 am

  We're going to call this a Two Minute Tuesday. I cannot believe the number of people who have recently commented about my lack of blog posts. I have no excuse. Nor do I have an explanation. I just haven't had it in me lately and/or I just don't feel like I have anything worthwhile to say.Most of you know I appeared on the new Dr. Oz show about a month ago. Since then, I've been working on making some changes in my lifestyle and diet. Most of the time I do really well. The rough days come when we travel or have a busy few days, like the American Royal weekend before last. This has become my…

• Very quick update . . .

  28 Sep 2009 | 7:07 am

  This is the busiest week of the year for Pellet Envy. We're catering and cooking back to back contests at the world's largest barbecue contest right here in Kansas City, the American Royal. Many of our friends from all over the country will be here. I love and hate this weekend all at the same time. I'll get back to work on this blog next week. I wrote that post I promised in an earlier edition, but it just isn't what I want to say. I'll use my impressive wordsmithing powers to sculpt it into a masterpiece next week . . . . tongue in cheek, of course. Until then, thank you all for reading…

• Two minute Tuesday, Volume 1, Issue 3

  15 Sep 2009 | 6:46 pm

  In keeping with the current theme, I've decided to convert One Minute Mondays to Two Minute Tuesdays. I just can't write that little about any one topic.As you readers know, I've been noticeably absent from the blog the last few weeks except for a couple simple posts with little relevance to the importance of competition barbecue. So continues the trend, although I'll tell you all that based on some recent events in competition barbecue, I'm working up a real post and some of you may not care for it. Be prepared.The drive back from Mesquite, Nevada was long. Two full days in fact. I had one…

• 
  Charcoal Cowboys

• Gallatin BBQ contest Oct. 2nd and 3rd

  21 Oct 2009 | 5:22 pm

  The Charcoal Cowboys had everyone but Jay in attendance for the Gallatin Event which was a late add after my software project release got pushed until 2010.   Gallatin is just North of Nashville so we all worked until 1 oclock and then left from Brentwood around 2pm which is working ok for us because we have all of the marniades made in advance now in water jugs.   The Gallatin event is part of a large Square party on Saturday.   On Friday night no one is downtown with the teams so it is a very quiet Friday with only teams and friends.  They also serve a 3pm…

• More pictures

  3 Sep 2009 | 8:39 pm

  1st picture - Kenly and the Grand Ole Porker2nd picture - Charcoal Cowboys fan club3rd picture - the stage were we received our two awards with about 5,000 people in the crowd- I had to walk thru Jacks Old South to get our awards4th picture - dinner Friday night -seafood paella5th picture - The Cowboys with our ambassadorsPS == Great to see Ben from Ulika --he seems to always bring us luck.....Also great to see Billy of Manwagon been 14 years and Mark Stone of Ash Holes

• Music City BBQ festival

  3 Sep 2009 | 8:20 pm

  This was the first ever Music City BBQ festival. Overall I thought the set-up and the event had a lot of potential for a super event. We were located on 1st avenue at Riverfront Park. They had two events actual happening a musical festival and a bbq festival. They charged $10 to enter the event for the music but I don't think they really had anyone worth paying $10 dollars ( anyway that is what all of the event guest were saying) The guest felt they paid $10 dollars for the BBQ event. I think if next year they have it free to the public or $1 or 2 then I think this event will be well…

• Smokin in McMinnville

  23 Aug 2009 | 12:19 pm

  This was the first event that we worked 1/2 day before leaving for the event. So, we were very nervous about how this would work because we have always taken Friday off for events. We didn't arrive to the site until 2:30. We set-up next to High on the Hawg and Krispy Kritters (who was already drinking vodka but they were a local team so all of the team left and didnt show up until 3:00am to start cooking.) We were behind Smoking Triggers and meet Johnny and Trica Trigg. I got all the meat prepared and iced down by 3:30 so we made up some time by making all of our marinades at home vs…

• Boxes and More info from Murray, KY

  12 Jul 2009 | 3:50 pm

  We added a new member at the Murray ,KY event. Jay Barber has become part of the Charcoal Cowboys. Jay is from Searcy, Ark. and has been like my brother since 1985 when we were college roommates. I believe he has received the BBQ bug like Page and me.

• 
  I QUE

• BBQ Guru

  2 Nov 2009 | 6:39 am

  Spent some time this past weekend cooking some briskets on my Large Big Green Egg. And had a chance to try out a new toy, the BBQ Guru Nano Q. An electronic air draft controller that monitors the internal temp of your BBQ pit and and puts just the right amount of air on your fire so the pit stays at the set temp.I'm a big fan of products that do one thing really well. Its a rare product - the iPhone comes to mind - that does many things well. I've had cell phones that had tons of features and functions but didn't do their main job very well - i.e. making phone calls. More is not necessarily…

• I Que wins the Jack

  25 Oct 2009 | 4:31 pm

  I'll get a post together but for now...http://www.jackdanielsbarbecuemedia.com/default.aspx#

• The Jack

  22 Oct 2009 | 12:40 pm

  -- Post From My iPhone

• Harpoon Helps

  16 Oct 2009 | 7:53 am

  Great event, great cause. The 3rd annual Harpoon Helps Pre-Thanksgiving Beer-B-Que.Harpoon Helps Beer-B-Q – Dinner Menu PASSED APPETIZERSBurnt Ends on Texas ToastPulled Pork CanapésJalapeno PoppersNew England BBQ Championship Poon Dogs!!!World Famous Coconut ShrimpHarpoon Cider Butternut Squash Bisque DINNERHarpoon Ale Brined Turkey – Barbecue Dry Rub, Apple SmokeSouthern Cornbread and Fatty Sausage StuffingGarlic Smashed Maine PotatoesCollard Greens with Smoked Slab Bacon, Maple SyrupSmoked Pumpkin and Root Vegetable GratinGrandma Wolff's Cole SlawCranberry Relish DESSERTApple Bread…

• Unpacked, cleaned, organized, re-packed, cooked chicken, cooked ribs.

  10 Oct 2009 | 1:38 pm

• 
  From Sea to Shining Sea BBQ Tour

• Update...

  29 Oct 2009 | 10:44 am

  So many are thinking where the hell have you been? I realized real quick that being a blogger was not the easiest thing in the world to do. I was finding myself just blogging about bad judging... I didn't want that to be what I only wrote about, so I just quit doing it. I have a whole bunch of draft blogs that are all ready to release from the summer, but don't know if I will ever do that...My intent of this blog is to update folks on what is going on with me after the Jack. My team was fortunate enough to qualify for the Jack Daniel's World Barbeque Invitational Championship last weekend in…

• My Birthday

  5 Jun 2009 | 8:36 am

  So yesterday was my birthday. To me, it's just another day. I know my girls get excited and I play along with them. But deep down, it hurts. I know it's another year that my Corliss never got to see.I miss you Corliss.Cancer Sucks!Scottie

• Taylorville, Illinois

  1 Jun 2009 | 8:12 pm

  Got into this contest after the cooks meeting, as I had to work. So I was scrambling a little to start off. Got all my meat prepped and everything set up and by 7:30, I was ready to start relaxing... Was next to Jim and Tina Ferguson, who are from Ohio and run the Kettering BBQ contest. Which I highly recommend!!! Thanks go out to Jim for helping me set-up the couple of things that I needed to set up.It was an uneventful evening. Had more lamb chops with Smokey Joel and Vince. We were all wise and were in bed early. We were expecting some rain overnight and into the morning. We did get to…

• Westmont, Illinois!!! Home town contest!!!

  25 May 2009 | 9:55 am

  Woo hoo, Memorial Day weekend and it's my home town contest. Have worked with the contest organizer, Jim Addington to try and have this as a premier cooks contest. Jim and his crew are tireless in trying to take care of us. If they ever side, they will always side with the cooks...I pulled in to the park on Friday night, as this is a Saturday/Sunday contest. I was over by Dr. Porkenstein, Quau, Twyford BBQ, Smokey Joel and KRE. A whole group of us went to Uncle Bub's BBQ, which is a local restaurant. The guys all know Mark and Jay as they try and compete whenever they have free time from…

• Steeleville, Illinois

  17 May 2009 | 7:37 am

  Another contest that I am leaving after dropping of my little one at school and then me hitting the road. It took a little over 5 hours, as I was watching my speed!!! I had my sister come with me for this one.This contest was set-up right in downtown. It was a whole town festival. We were on some side streets and parking lots. It was actually a nice set-up with water and electricity nice and convenient. We were set-up with Smokey Joel, Dr. Porkenstein, Twyford BBQ and Quau as our neighbors. The turn-in area couldn't of been closer either.They were predicting storms coming through later int he…

• 
  The BBQ Grail

• Thanksgiving Turkey Pictorial/Recipe Contest sponsored by Char-Broil

  Larry

  26 Oct 2009 | 7:40 pm

  Do you cook your Thanksgiving Turkey outdoors?  If you do and are willing to share your Thanksgiving experience with the readers of the BBQ Grail you could win a prize.The contest rules are quite simple.  Cook your Thanksgiving Day Turkey outdoors.  It doesn’t matter how you cook it as long as it’s cooked outdoors.  You can fry it, smoke it, grill it you can even cook it in a dutch oven.  It just has to be cooked outdoors.  When you’re done eating take a few minutes and write a short story on how you did it and send up a couple of pictures.  The pictures need to show…

• “Dirty” Grilled Acorn Squash

  Larry

  26 Oct 2009 | 11:30 am

  For as long as I can remember I have had an aversion to squash.  Growing up we didn’t eat it at all and then once I left home my only exposure to squash was in the Army mess hall where zucchini was steamed/boiled to something that resembled green mush  with seeds.  (I had a more vivid example but since it dealt with baby diapers I decided to leave it out)I did learn to love zucchini bread and I could power down a plate of of breaded and fried zucchini when it was available.  But eating squash on a dinner plate just didn’t happen much.  Over the years, with my wife’s…

• Product Review: Masterbuilt Butterball Indoor Turkey Fryer

  Larry

  25 Oct 2009 | 9:47 pm

  Every year there are over 4,300 house fires on Thanksgiving.  These fires claim 15 lives and cause $21,000,000 in damage.  According to the U.S. Fire Administration many of those fires are caused by people frying turkeys.   The old school method of frying turkeys with 3 gallons of oil and an open flame has always been ripe for a dangerous ending.  This Thanksgiving Masterbuilt has introduced a new product that should take most of the danger out of frying a turkey.The fryer is housed in a stainless steel and measures 16-2/7 by 14-4/5 by 14-3/5 inches so although it’s a little large…

• Smoked Chipotle Citrus Pulled Pork – Laura’s Best Recipes

  Larry

  25 Oct 2009 | 2:16 pm

  It’s not often that I find a recipe or blog post so fantastic that I am compelled to share it on my blog.  This recipe from Laura’s Best Recipes is the exception to that rule.Courtesy Laura's Best RecipesSmoked Chipotle Citrus Pulled Pork – Laura’s Best RecipesPosted using ShareThis© 2009, The BBQ Grail. All rights reserved. On republishing this post you must provide link to original post.

• Wood Planked Barramundi with Mango Salsa

  Larry

  19 Oct 2009 | 8:50 pm

  The bbq/grilling menu lately has been a little heavy on the beef, pork and chicken proteins so a little seafood was in order for dinner last night.  After some consultation with my Facebook “friends” I decided to give Barramundi a try.Barramundi have white, flaky flesh, though the larger freshwater ones commonly carry a lot of body fat. Saltwater barramundi, however, have a general reputation as good eating. –Courtesy of Wikipedia I wanted something a little different than a normal tarter sauce for the fish so I made some Mango Salsa to top the fish.Mango Salsa Recipe:1…

• 
  Cowgirl's Country Life

• Pork Loin, Bacon Wrapped Brussel Sprouts and Twice Baked Potatoes

  cowgirl

  6 Nov 2009 | 9:13 am

  This might be my favorite way to eat brussel sprouts... I love em. :)I drizzle the sprouts with olive oil, sprinkle with cracked black pepper and wrap in bacon...Smoke in my drum with a bit of hickory....add my twice baked potatoes for the last 30 minutes....I pull the pork loin out at an internal temperature of 145 degrees, then let it rest for 20 min before slicing... The smoked bacon wrapped brussel sprouts, twice baked potatoes, pork loin, salad and fruit... It was kinda tasty!!

• Catfish and Hushpuppy Time

  cowgirl

  5 Nov 2009 | 7:56 pm

  I finally got the chance to cook up a few of the catfish I caught this summer...Made a batch of hushpuppies too. :)I add minced onions, jalapenos and corn to the hushpuppy batter....Seasoned the catfish with a cornmeal mix....fried til golden....I used my old home made burner. It's made out of a piece of pipe, expanded metal, the burner from a hot water heater, and rebar for legs....I ended up using a flashlight while cooking the last couple of batches... I need to put a light up on my patio!After cooking I cranked up the gas and enjoyed the warmth....The catfish and jalapeno hushpuppies were…

• Another beautiful evening...

  cowgirl

  3 Nov 2009 | 12:34 pm

  Most of my friends know about my obsession with the moon. ......... I love it. :)Last night after feeding horses, pigs, cows, chickens, guineas, cats and dogs... I had to take a few minutes to enjoy the full moon....The evening air was cool and crisp.It was so quiet out....even the birds were bedded down for the night. It was a beautiful evening. :)

• Hickory Smoked Onion Rings

  cowgirl

  2 Nov 2009 | 7:47 am

  I love onion rings and I love smoke... what more could a girl want? lolI place a sliced onion in my drum with a bit of hickory. Smoked them as long as I could at 300 degrees. I didn't want the rings to cook, just take on as much smoke as possible..Then I bagged them until I was ready to fry them up.I used a beer batter...1 cup of flour1 tsp salt1 tsp baking powderenough beer to make a pancake like batter(about 3/4 of a beer)I used Tecate in this.. stronger beer such as lager will over power the smoke flavor.I flour the rings before dipping in batter....fry til golden...season with salt....I…

• Beer Bread on the Drum

  cowgirl

  2 Nov 2009 | 7:10 am

  This is an easy bread to make... one of my favorites to bake while camping. This loaf was for a big honkin turkey pastrami sandwich I made this weekend.I mix 3 cups of self rising flour with1/4 cup of sugara bit of saltmixed with one beer. I used Tecate this timeput the dough into a cast iron skillet, gave it a quick brush with an egg wash and sprinkled chopped onions on top....Into my drum at 300 degrees with some hickory...The loaf took about 2 hours. I tap the top of the loaf and listen for a hollow sound.My big honkin turkey pastrami sandwich.....The turkey pastrami with bacon on beer…

• 
  Lakeside Smokers

• Project Time

  6 Nov 2009 | 12:00 pm

  I know. I already made a rotisserie, right? But it wasn't made from stainless steel. And if you know me, you know I have an obsession for all things stainless. Another reason I wanted to make this is that I love attachments. Anything that is useful and fits on something that I already have, is awesome to me. So, this ring goes on and off my Weber without tools, and can be stored real easy. The maiden voyage will be Sunday. I'm thinking leg of lamb, tzatziki, fresh pita bread, and a little feta. It's amazing what I'll do for a good sandwich...

• No Recap?

  4 Nov 2009 | 11:45 am

  I usually don't write a contest recap. I always think that I'm going to, but it never happens. One contest that I knew I would not be writing a recap for was The Jack. I knew this because we were with Ted, and Ted writes a great recap! You can check it out here.

• Pictures From The Jack

  29 Oct 2009 | 12:46 pm

  Pics are up. Enjoy.Click here.

• Bringing Home The Goods

  27 Oct 2009 | 5:25 pm

  We got home this morning at 5AM after driving straight through from Nashville. Both Kris and I crashed for a few hours. Then we got up and have been cleaning for the rest of the day. I have not uploaded all the pics from this weekend yet, I'll try to do that sometime this week. I just wanted to share this one of Kris and I enjoying our new hardware and our new rocking chairs. They are made from a Jack Daniel's whiskey barrel. I have to say, I never thought I would get too excited about a rocking chair, but these are kinda bad ass.

• On Our Way Home...

  26 Oct 2009 | 6:55 am

• 
  slow food rebellion

• Brisket Chili

  11 Oct 2009 | 2:51 pm

  I basically stole this recipe from Jeff in KC (from the BBQ Brethren forum). The recipe is pretty simple - though I used homemade salsa instead of Rotel. The beer is my hombrew stout. Here's an ingredient list:2 lbs smoked brisket5 strips bacon4 cloves garlic1 small onion1 tsp black pepper1 tsp cumin1 tsp ground ginger1 tsp red pepper flakes (I got kids to think about!)1 TBS Lowrey's seasoned salt3 TBS chili powder1 TBS dry mustard1 tsp oregano1 quart homemade salsa1 bottle Monty's Sweet Stout1 small can tomato paste1 can chili beans

• God bless my little piece of America!

  3 Jul 2009 | 1:19 pm

  Spending July 3rd Brewing and Q'ing. Here's to a great country!!Brew: Irish Draught AleQ: 7 pork butts and 2 briskets.

• Another great BBQ doc featuring whole hog.

  21 Jun 2009 | 8:13 am

  Thanks again, Chez!If you want to visit one of the best BBQ blogs on the internet chek out Chez's blog (where I found these videos). You'll be glad you did!http://chez-frontporch.blogspot.com/CAPITOL Q from Joe York on Vimeo.

• Whole Hog vid!

  19 Jun 2009 | 6:13 pm

  Chez posted a link to this video on The Motley Fool "Funky Art of BBQ" forum. I just had to share it with you all. Have fun!Whole Hog from Joe York on Vimeo.

• Pork BBQlossal

  19 Jun 2009 | 5:24 am

  The pork board gave each team "pocket roasts" and asked us to prepare them for the public. This is a new economy cut that they wanted to introduce. I think it comes from the ham. It really wasn't a very good cut of meat and I made sure that I explained to everyone who came to our camp that this wasn't something I'd serve them if I had my choice.Jeff working on a turn-in box.Mark "Oly" working on ribs.The 10th place hog. Our first BBQ paycheck!The hog box. As I look at this photo I really can't believe we didn't get 6s on appearance. Looks amateurish and rushed - though it was probably the…

• 
  Who are those guys? Competition BBQ Team

• Diamond State BBQ Championship

  29 Oct 2009 | 2:46 pm

  Ain’t this suppose to be fun? What’s with Mother Nature, doesn’t she like to Que?The first two years we competed on the BBQ trail we cooked in a total of 11 contests. Out of those events, with the exception of a brief shower at Dover in 2007 during the tornado, we were operating in dry conditions. We had a lot of fun. This year was quite different.April found us in Salisbury, no rain, but we had a huge wind gust come out of nowhere Friday afternoon and destroy a bunch of equipment including our brand new 10X20 canopy. In May we cooked in Green Lane PA, heavy rain the week before the…

• The Turn-in Window

  12 Oct 2009 | 12:57 pm

  10 minutes seems like forever…or does it?If you think back to when you were in high school and the clock on the wall said there were10 minutes until dismissal, sometimes it almost seemed like time was going backwards. At the very least, it certainly seemed like time was standing still. In a KCBS BBQ contest you have a window of 10 minutes, 600 seconds, in which to submit your entry to the judges. To the non contestant, I am sure this seems like plenty of time. Most times it is, sometimes it’s just not enough.The importance of time is stressed to the BBQ teams from the moment you decide to…

• Keystone BBQ Classic, Oct 2-3 2009, Harrisburg PA

  8 Oct 2009 | 4:37 pm

  A shocker……….While on the way home from New Holland, sitting on a butt-dougnut, nursing a sore rear from the spanking that we just received, I got a call from teammate Bobby. He was traveling home with Al and they had a conversation about what they felt was our dismal showing at the Summer Fest. They had an idea, why don’t we sign up for the contest in early October just up in Harrisburg PA. See if we could turn things around a bit, blow the stink off so to speak.Keep in mind; these are two guys that have made rumblings about next season cutting back on the number of contests we are…

• New Holland Summer Fest 8/28-8/29 New Holland PA

  6 Sep 2009 | 8:55 am

  From 1st to 67th in 12 short monthsExcuses….I aint got.In case you don’t remember, last year at this contest we took 1st place in pork ribs. Our score was a 174.857, not bad considering 180 is a perfect score. Our rib score was the highest score out of any of the four KCBS categories for the 2008 Summer Fest. As the old saying goes, that was then, this is now.The weatherman spoke more and more about showers for the weekend as the days preceding the event rolled on. I am not even mentioning the tropical storm / hurricane that was also cruising around out in the Atlantic threatening to head…

• Maryland BBQ Bash- 8/14-8/15 2009

  18 Aug 2009 | 1:49 pm

  Things are running way too smooth…………I tossed, turned, fretted and worried during the weeks leading up to the BBQ Bash. What would be the reaction to my blanket e mail informing folks that we would not be hosting the much anticipated party Friday night in Bel Air. Would I be shunned, scorned, stoned, or run out of town on a rail. The answer was none of the above. The overall reaction was that of understanding, support and well wishes. Gee, what a swell group of friends.Jo and I took the trailer for the short drive to Bel Air Thursday evening and dropped it into our spot. Several teams…

• 
  MAD MEAT GENIUS

• NO NAME BACON

  6 Nov 2009 | 7:48 am

  Today we are sponsored by 'No Name Premium Meats'. They have generously supplied Mad Meat Genius with bacon for sampling and sharing. Several friends and a fellow Meat Freak, the Reverend Dr. Biggles were recipients of this bounty.' Boy oh Boy', are we going to have a bacon weekend. A wild boar roast wrapped in bacon will be roasted over a mesquite fire. Some bacon fugasse bread will accompany a creamy rich bean and bacon soup. Best of all we will taste a new bacon with an unusual name.How did No Name acquire this name? About 35 years ago a butcher in Minnesota was selling hand cut steaks…

• BLACK LIGHTNING

  4 Nov 2009 | 7:41 am

  When I heard Peppahead was making a hot sauce from Nepales Khumbu chiles, I got excited. These peppers were grown from seed found from a scraggly wild plant found growing at the foot of the Khumbu glacier (around 16,000 ft elevation) in the Himalayas. These peppers are grown in San Rafael California by Larry the owner and proprietor of Peppahead’s. Peppaheads sell sauces, spices, calendars and hot sauces at the Marin Farmer’s market. Black Lightning hot sauce is a blend of 60 percent khumbu chiles and 40 percent Thai chiles. Larry adds shallots, onion , garlic, water, vinegar, salt and…

• "L' CHIAM"

  3 Nov 2009 | 8:06 am

  Mad Meat Genius is open for business as usual. Thankyou!, Thankyou to all the readers who left comments on the last post. They really helped us get through a sad time in our life. We will always have a spot in our hearts for Trixie. It is time to move on. It is time to Celebrate Life. It is time to pursue good barbeque, chile, bread, hot sauces and most of all bacon. We are looking forward to new Meat Adventures. Dear Readers, have a seat and relax while we continue our journey. “L” Chiam” ! (To Life!)Chilebrown has embarked on a new endeavor. I will be writing hot sauce reviews for a…

• TRIXIE

  23 Oct 2009 | 10:54 am

  R.I.P.Trixie, You stole and broke our hearts in a brief instant. Why did you have to leave us so soon? We will cherish every moment that we did have. We love you little Trixie. Paul Peggy, Oscar and Mojo.

• WORDLE

  21 Oct 2009 | 8:26 pm

  Here is something just for fun. Give it a try.Image was created by http://www.wordle.net/

• 
  MeatHenge

• French Grocer - Marathon Texas

  3 Nov 2009 | 4:06 pm

  Editor's note: Joe Bob and JLee continue on in their West Texas walkabout. We had breakfast at Marathon Coffee Cafe. Um, huevos and such. NBD. Cozy joint. They serve Big Bend Coffee (roasted in Marfa) here. And they sell the beans. If you're camping or touring, and you have brought the 'proper' equipment, get your beans here. And make it yourself, the right way. Get everything else at French Co. Grocer, Hwy 90 & Avenue D. They got wi-fi, ice, beer and food and medicine and love. We loaded up on stuff and headed to Big Bend Ranch State Park. Sorry no pictures. But I will tell y'all we saw many…

• The Ice House / a drive through booze load up station - Ozona Texas

  2 Nov 2009 | 2:56 pm

  Editor's Note: Yay, another fine post from JLee and Joe Bob's trip to West Texas. I like the part where you can see they're selling portable carport thingies as well as booze & ice. 600 bux? We came across a few of these on this trip. Now, I've seen drive-up, window service liquor stores. These are drive-thru. You can load up cases and cases of stuff, and a whole lotta ice. I'm sure there's a story behind this way of doing business. I surely appreciate being able to just drive right into the store. Jlee

• Butterball's Table-Top Turkey Deep Fryer, made by Masterbilt - A Review

  1 Nov 2009 | 7:35 am

  Earlier this year I received an email from a large ad agency, a man wanted to know if I was interested in reviewing Butterball's new table-top deep fryer for turkeys. Hmm, free fryer and it's large enough for a turkey? Duh. We'd chatted via email a few times for over a year, wasn't just some nameless droid in a cubicle somewheres, actually had a personality and seemed to get Meathenge. Butterball's version of the Masterbilt turkey fryer wasn't out yet, was going to have to wait a few months, no big deal. It finally arrived! Pretty darn large box, pretty darn large fryer. I opened it up and…

• The Famous Burro - Marathon Texas - Drinking !!!

  31 Oct 2009 | 9:09 am

  Editor's Note: OoOOoo, drinking booze in Texas, ain't that just the best? JLee & Joe Bob head in for some cool refreshing beverages. This place doesn't serve food til 6pm. We got here at 5. Decided to drink for an hour. Only a couple other people there, so we got to hog the bartender. Matt, the NICEST bartender in West Texas. (see him at their website) Had a great selection of everything. I had my first Shiner Bock ever. It was frosty goodness. A shot of Macallan 18. Tried some local made pale ale from the tap. Then we ordered food. Hmmm. I had roasted pork, Joe Bob had chicken curry. Maybe…

• Hot Pit BBQ - Del Rio Texas

  30 Oct 2009 | 5:39 am

  Editor's Note: Here's another installment of JLee and Joe Bob's trip to West Texas. They've been back now for a week or so and we've got some insight to what's going on in BBQ there. Pretty cool trip, eh? Remembering McBee's in Hondo, a very swell brisket. Very moist, proper smoke. Lotsa side carbs here. Appears I am eating off Joe Bob's plate, pacing myself. I'm wondering if we're just getting lucky, or if there's better cows this year. This sauce was sublime. Joe Bob ended up putting it on the beans even. Requisite Dr. Pepper, if there's no RC Cola. JLee & Joe Bob Hot Pit BBQ 309 Avenue F…

• 
  Q Haven BBQ Blog

• The Jack, Along For The Ride

  1 Nov 2009 | 4:22 pm

  Before the 2009 barbecue season got underway, I had one of many conversations with Mike Boisvert of Lakeside Smokers. he's one of my best friends, and we often have long conversations about BBQ. I'm not sure when it was, but we were lamenting our inability to get to the Jack Daniel's Invitational BBQ. I had gone in 2006, my 5th contest ever was the Jack, but have not been able to get back. Mike had come real close several times, but grand championships had eluded him.We made a pact, if one of us made it to the Jack this year, the other one would come too.I had an off year, only cooked three…

• Lunch at Bobby Flay's Burger Bar

  30 Oct 2009 | 9:29 am

  Good stuff!Sent from my Verizon Wireless BlackBerry

• Best chicken ever

  26 Oct 2009 | 3:02 pm

  On the road in Virginia. Sent from my Verizon Wireless BlackBerry

• IMG00328.jpg

  25 Oct 2009 | 6:49 pm

  Sent from my Verizon Wireless BlackBerry

• Mike finds long lost twon brother in nashville

  25 Oct 2009 | 4:55 pm

  Sent from my Verizon Wireless BlackBerry

• 
  huckshut.com

• Registering with Huck’s Hut Forums

  2 Nov 2009 | 3:27 pm

  We found an issue today that was hindering prospective members from joining huckshut forums.  This particular issue was probably that way for some time now.  It was a security measure meant for curbing spam however it was either missing a source or configured improperly.  If you tried to register in the past and could not, [...]

• “In the Hut” BBQ Podcasts

  25 Oct 2009 | 8:12 am

  In an effort to keep our home page free for news recipes and videos, we placed our podcasts in the PODCASTS link section right under our logo.  Please be sure to check this bi-weekly as we place new shows up regularly.  We can also be found on iTunes by searching for “In the Hut”.  The [...]

• Signore Bernardo’s Savory Poultry Seasoning: Whole Chicken

  16 Oct 2009 | 7:51 pm

  We’ve seen several ads over the internet regarding the TastyLicks BBQ company’s seasonings. In this post we show our recipe for a whole-smoked chicken using this seasoning. We seasoned up the chicken outside and inside the cavity with the savory poultry as such Here we cut up some red onion ,garlic and celery then season the veggies [...]

• Jerked Fish

  10 Oct 2009 | 7:25 pm

  We have tried many different jerk spice recipes and could never get that same Island flavor of jerk grouper. We heard about Walkerswood jerk paste but resisted we wanted to make our own. We finally gave this a try. For this post we used Tilapia fish. We first took a couple of spoons full of walkerswood [...]

• Huck Sr. on the Chicken Roundtable @ the BBQ Central show

  24 Sep 2009 | 6:19 pm

  In case you missed it, earlier this week, Huck Sr. was on the BBQ Central Show talking chicken.  Listen and learn as all panelists were pretty knowledgeable.

• 
  ...It's What's for Dinner

• CBS! (catering bbq success)

  notleyque

  29 Oct 2009 | 10:30 am

  Wow.  What a day yesterday was.   Thanks to a good friend of mine,  I did a tasting of my catering menu for the Wanda Sykes Show production staff.  It was at the CBS Studios up in Los Angeles.   I cooked Certified Angus Brisket, Duroc Pork, and did BBQ Beans, Coleslaw, and Cornbread.   Everyone loved the food, and one of the producers, Carlos, is good friends with my neighbor Dan, small world.    I was really happy that everyone enjoyed the food.  It is always good to hear people compliment you on your food.  Makes it all worth while.   It was cool being in the CBS…

• Sorry for being away for so long.

  notleyque

  21 Oct 2009 | 10:37 pm

  Hey everyone.  Sorry about being away for so long.  I have been on one hell of a BBQ adventure across this country. So I will be updating this site and the  website www.notleyque.com starting tomorrow.  Please check back every day for news, updates, photos. LOTS has happened since I have been gone.

• Best Week Ever!

  notleyque

  26 Jul 2009 | 8:25 pm

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

• Grilling on the Weber.

  notleyque

  26 Jul 2009 | 6:41 pm

  Since it was so hot out last week I figured why not cook outside every night. I broke out the 22.5 inch weber charcoal grill and grilled up beef, shrimp, chicken, and veggie skewers. I also grilled corn, asparagus, made beer can chicken, and a couple other dishes all on the grill.   Enjoy the pictures  Spice Rubbed Beer Can Chicken Marinated and Grilled Free Range Chicken Breast Satays Grilled Sweet Corn Olive Oil with Sea Salt and Black Pepper Grilled Green Onion rafts Spicy Balsamic Marinated Grilled Shrimp Satays Grilled Mixed Fresh Veggie Satays

• RIP Farrah

  notleyque

  27 Jun 2009 | 11:02 am

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

• 
  Barbecue Master

• Holen One Farms Dipping and Glazing Sauce - Yum!

  Grill Girl

  31 Oct 2009 | 3:32 pm

  I love to try out new barbecue sauces and was excited to get the products I ordered from Holen One Farms. In addition to the Holen One barbecue sauce (dipping and glazing), they also have a marinade which I hope to try out tomorrow with steaks and a rub I want to check out on a smoked Boston butt. First I fired up with the Portable Kitchen (PK grill) and got out my new Cusinart silicone basting

• Got a Quickie Reipce Featuring French's (mustard etc) - Enter to win by 10-31-09

  Grill Girl

  29 Oct 2009 | 2:12 pm

  Karen contacted me from French's. Yes. The mustard folks, but they have other great products too.My son just discovered French's spicy mustard. Now, I've had that FOREVER, becuase I like some zip to my mustard. He just had not given it a try. I guess we were out of garden variety yellow mustard, and he tried the French's brown mustard on his brats. He is now a BELIEVER. Yep. He is going through

• Barbecue Master Now Has an Outdoor Cooking Grilling Store with Open Sky

  Grill Girl

  23 Oct 2009 | 6:37 pm

  I never pictured myself with a store of any type and don't market any products. I'm a writer who happens to love to grill and to share information on outdoor cooking and all the great grills and barbecue accessories and sauces that I come across. People often ask, "What do you sell?" Hum. Well, I don't. I write. When I get emails or comments about specific grills and other outdoor gear, I try to

• Chef Hymie Grande Makes Some Great Barbecue Sauce

  Grill Girl

  22 Oct 2009 | 3:45 pm

  I fired up the PK charcoal grill to try out my latest barbecue sauce - Chef Hymie Grande BBQ sauce. His barbecue sauces caught my eye, because they are the first to carry the American Diabetes Association seal. Although, I do not have diabetes, I have high tri levels and some family memebers with diabetes. Gotta keep an eye on that.Chef Hymie Grande barbecue sauces are vegan friendly. I am very

• Instant Fire Every Time with FlameDisk - Easier Than Charcoal

  Grill Girl

  18 Oct 2009 | 4:09 pm

  If you've ever been frustrated trying to start charcoal, the FlameDisk may be just what you've been looking for. FlameDisk is an alternative to charcoal, but it can be used in your old charcaol grill that may be sitting there gathering dust if you've had bad grilling experiences. All you have to do with FlameDisk is open it up and light it. That's it. You are grilling in seconds and with no pain.

• 
  No Excuses BBQ

• Hey Pigdog, no sweet potatoes tonight

  zydecopaws

  3 Nov 2009 | 8:37 pm

  Also no seafood or broccoli, but don’t think I wasn’t tempted… Nope, tonight was teriyaki flavored chicken thighs and a side of fresh string beans and carrots on Bubba Ho-Keg. The chicken was marinated in a combination of brown sugar, white wine, soy sauce, and Yoshida’s Gourmet Sauce. The veggies were fresh string beans, carrots, sliced onion, a few chopped mushrooms, and some garlic, butter, and white wine for flavor. A little leftover brown rice, and you have a meal that contains no sweet potatoes and would still probably put Pigdog off. Last I checked, he…

• Trick or tenderloin

  zydecopaws

  31 Oct 2009 | 9:18 pm

  Halloween BBQs have become a tradition around our house, and tonight was no different. The kids went trick-or-treating yesterday at an event in town, so tonight there were no tricks, just tenderloin. Stuffed pork tenderloin, to be exact. And to round off the meal, Bubba Ho-Keg was loaded up with sweet potatoes and fresh string beans. The sweet potatoes and green beans were done early, as I got distracted carving pumpkins and didn’t get the meat together as soon as I should have. They actually came off shortly after this picture was taken and had to be reheated in the microwave right…

• Bubba Ho-Keg meets Mahi-mahi

  zydecopaws

  28 Oct 2009 | 8:25 pm

  Another night, another new adventure with Bubba Ho-Keg, and a new way to fix mahi-mahi; it must be almost time for me to write the review of the BKCG. On the menu (and the grill): mahi-mahi drizzled with EVOO, sprinkled with lemon-pepper and granulated garlic, then covered with a fruit salsa. Add some fresh carrots cooked in white wine and butter and some brown rice, and you got a meal. The fruit salsa consisted of chopped fresh apple, dried apricots reconstituted in white wine, crushed pineapple, and chopped jalapeno peppers. It went on the grill in the foil pouch at the same time as the…

• Cook a turkey, win some stuff

  zydecopaws

  27 Oct 2009 | 8:01 am

  Plan on cooking your turkey outdoors this Thanksgiving?  Got a camera?  Want to show off your outdoor culinary skills and maybe win something in the process?  Well then get yourself over to The BBQ Grail and check out the contest Larry is running. So what are you waiting for?  Get clucking!!!

• Bubba Ho-Babybacks

  zydecopaws

  26 Oct 2009 | 8:46 pm

  I saw something on Twitter today about there being 14 non-BBQ states, and apparently Oregon is one of them. Which is no problem for me since we live in Washington, and efforts to identify the other 13 states have been fruitless. Besides, all my friends know where to go to get good BBQ here… Speaking of good BBQ and poor weather (I did mention WA state, and it is autumn), Bubba Ho-Keg got a chance to wear his new hat yesterday and slow-cook some babyback ribs and a potato experiment. I normally cook babybacks dry, but since I wasn’t in the mood to make up a new batch of rib rub I…