Archive for bbq 101

Busy few months… quick update and then were off again…

Posted in Around the house, Competition BBQ with tags , , , , , , , , , , , , , on August 9, 2012 by Big JT

It has been a busy few months since the last post, we have competed several times, vended at a few places and actually had a weekend off… here are some pictures from the past few months, like they say a picture is worth a thousand words…

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Drapers BBQ – MOO’d Enhancer Beef Rub…

Posted in backyard, Important News, Recipes with tags , , , , , , , , , , , , , , , , , , , on April 11, 2012 by Big JT

2 weeks ago at the Benton,Ky BBQ Competition I received a complimentary 1lb bag of the new MOO’d Enhancer beef rub from Drapers BBQ.I was really looking forward to trying it out on a brisket, but that will have to wait as the selection at the local Sams Club was pretty bad this morning. So instead I bought two rather large T-Bone steaks so I could see how it would hold up to some grilling. The Steaks looked pretty good so I brought them home and went to bed (3rd shifter) About noon I woke up and pulled the steaks out of the fridge and unwrapped them. I then went to my competition bin and got the foil bag of DBQ Moo’d Enhancer. Upon opening the bag for the first time you get hit right in the face with the freshness of the rub and all the different elements to it. I put a light-medium coating of Moo’d Enhancer on both sides of the steaks as I was going to let them come up to room temp while the Weber was warming up.

Once the Weber was up to temp (about a 1 and a holy crap that’s hot count holding your hand over it) I put the steaks on the cool side i had set up to use the Reverse Sear or Finney Method (http://www.ironpigbbq.com/Reverse-Sear.html) I really like this method as it allows you to more precisely determine your finish temp (130-135*) After about 30 Minutes i flipped the steaks over to the sear side of the Weber, and it didn’t take long to get the outside nice and seared.

I bring the steaks back into the house and find out that Lisa had made some tater tots and a Caesar salad to finish off the mega lunch we had going on. I allowed the steaks to rest loosely covered with foil for about 10 minutes, and yes my counter top is lime green… It goes with the velvet wallpaper we have in the house. After about 10 minutes I couldn’t stand the wait anymore as the smell was driving me nuts with anticipation (my mouth is actually watering again as i type this) So i loaded up the plate, I look over to Lisa who is standing at the counter like a shark on blood devouring her first two bites of steak. The next sentence out of her mouth made me realize that we had a winner on her hands and I quote ” You know, i went to the store and bought this (Heinz 57 sauce that she puts on everything) and I don’t think I’m going to use it”  That statement shocked me.  So i dive into the steak and wow… what a flavor explosion the flavor of the rub held up to the grilling and it didn’t overpower the flavor of the steak, it really let the meat be the star, I would really love to try this on some Prime or Wagyu. I actually could have put it on a little heavier and it still would have done great. Now back to Lisa, the final statement she made which really told me that this was one of the best steaks she had was, “Oh my gosh, I am so glad i’m not a vegetarian right now…) Now onto the best part of this meal was the tater tots at the bottom of the pile which had time to marinate in the au jus that came from the steak… absolutely delicious, had all the flavor of the beef and the Moo’d Enhancer. I would definitely give this rub a shot it is great for steaks, or any beef for that matter. I can’t wait to give it a shot on some brisket and try to work it into my competition line up. I have a feeling this rub will take off and it is going to go huge on the competition circuit. Bottom line is that this rub stands up and accentuates the beef flavor that sometimes gets lost when cooking beef over fire. It puts a great crust on your meat when cooking over direct fire, it is a really bold flavored rub that mellows a bit with cooking, and it is a more savory rub as opposed to salt/pepper rub. The flavor is more intense due to all the different spices and flavors hitting you at different times during the tasting.

I also have a great new beef rub from Simply Marvelous that i believe will compliment this rub if used in a layering process. I will be doing a side by side comparison with these two in the near future.

I was also let in on a little secret from Shane @ DBQ about a new product that will be hitting the scene soon I hope. I know it will take a lot of work out of my prep for a competition.

Be sure to check out our BBQ 101 class that we have scheduled for July at the Eastside Community Center.

BBQ 101!

Posted in Around the house, backyard, Important News with tags , , , , , on April 21, 2011 by Big JT

Well, it seems that the first BBQ 101 class received rave reviews, we are tentatively  scheduled to hold another class on June 11, 2011 at Eastside Community Center.  We here at Smoke Break BBQ want to say thank you to all who helped make this class a success. Here are some pictures to show you what you missed!

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Promoting BBQ 101

Posted in backyard, Competition BBQ, Important News with tags , , , , , , on March 15, 2011 by Big JT

TC and I were up bright and early to go one two morning radio shows, first we were on 100.3 FM KORN Country with Dave “The King” Wilson promoting and giving a little background on our Competition team. After we wrapped it up there it was time to bring in the food and let the morning crews sample the BBQ we were talking about. About 20 minutes later we went into QMIX and chatted it up with the Q Wake Up Crew. TC and I had a blast and I believe we are getting some good promotion for the class. For more info on the class Click the BBQ 101 link on the right side of the page. Here are some pictures from this morning with the Q Wake up Crew.

 

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