Archive for DBQ

Connersville,Decatur, and Ethnic Expo…

Posted in Competition BBQ with tags , , , , , , , , , , , , , , , , , on September 22, 2012 by Big JT

I know I havent kept up to date with this, but it is hard to find time to sit down and recap competitions. This has been our busiest year yet in Competition BBQ.  We just competed in our 11th competition so far this year at the Decatur, Al 2012 Riverfest. A few weeks before that we were in Connersville,In for the Thunder in the Park and from the weather forecast that is exactly what we thought it was going to be with the remnants of the hurricane blowing through it was tough to find 25 teams willing to cook the event. We ended up making the 25 team limit. We had a pretty good showing with a 3rd overall and 4 category calls. Congrats to Kevin from Juicy Butts BBQ for his 1st KCBS GC. Connersville was supposed to be the last competition of the season, but we decided to try our hand at a few more before the end of the year.

We set our sights on Decatur,Al for its 2012 Riverfest competition (made famous by BBQ Pitmasters) it was a short 6 hour drive down I-65S then we hung a right at the rocket and found ourselves at the home of Big Bob Gibson… Check in was a breeze as we were greeted by Ken Hess and directed to site 34 which would be home for the weekend. Pretty uneventful night as we ate at Big Bob Gibson’s restaurant and then returned to get started on prepping the meat for the fire. Apparently they had a famous music star there by the name of Lee Brice and there was one hell of a concert Friday night. After a short nap we put the meat on the Jambo Pit and took a walk around and met up with George from Pitmaker at the Kingsford tent. We got an upclose view of the Kingsford Pitmaker Vault trailer… All i can say is I now want a Pit Maker Pit, their quality is great and i think it would fit in to our vending needs.  We were pleased with out turn in boxes and even tried a new pork recipe… On to Rewards… We were just hoping for a to 15 finish in that group of competitors. In the end we received a 4th place chicken, 1st place Pork, and 4th overall (tieing for 3rd but losing the tie breaker) needless to say we were ecstatic with our results. We even recieved a big check from Kingsford for the Kingsford Challenge.

On the way home from Decatur we decided that we can cook one more event for 2012 and that is in White County, Ga at the end of October. We will also be vending at the 2012 Ethnic Expo in Columbus, In for the 2nd year in a row on October 12&13, 2012

To finish off here are some pictures from the last few competitions…

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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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Liberty,In BBQ results and other things

Posted in Competition BBQ with tags , , , , , , , , , on May 18, 2012 by Big JT

Well, about 2 weeks ago we competed at the Liberty, In Smokin’ on the Water competition. This was our third year there and they had definitely added some improved electric and water utilities for all the teams. 31 teams showed up to battle it out. Since we didn’t have our new offset cooker yet, we decided to run the Ole Hickory CTO even though I had retired it to vending and catering only.  We arrived mid afternoon after a few stops and started to set everything up and socialize with the neighbors.  We had Jeff and Shelly from Yellow River BBQ, Rich from Bonehead BBQ and a new team WeQ4U on the other side. We couldn’t have asked for any better neighbors.

The overall results of Liberty weren’t that great, on the bright side we got a 6th place call in ribs and the DBQ Smokin Sauce took 4th / 20 teams. Chicken gave us fits as it wasn’t up to the temp we like for turn in but it wasn’t undercooked, well the legs were. We ended up with a 18th place finish. We had an issue with the CTO, some of the internal wiring that controls the draft fans had actually broke and we had to do emergency smoker surgery by Droid Flashlight app at about 0345 in the morning, which put us behind our schedule. We all thought pork was good, and even brisket was good but not good enough as we finished 17th and 20th respectively in those categories’.  Lady’s Grilled Banana Pudding finished 3rd in the anything but category, the winner turned in Brisket something or other… Not sure what it was.

I want to take this time and congratulate Marc and Matt from Velvet Smoke on the Grand Champion at Liberty, I hope there are many more for those guys. They say the first one is the hardest one to get. We also want to say good luck to the few teams we know are down at Memphis in May. DBQ is down there cooking the Whole Hog category, that’s a tough one, not a lot of Party teams cook whole hog… As one of my BBQ Mentors says “Better have your big girl panties on”

Memorial Day weekend we are taking a trip down south to Burleson, Tx to pick up the new Jambo Pit. I think we are going to make a pit stop and eat at one of the newest BBQ restaurants in the Memphis area… Memphis BBQ Company. It’s going to be a long trip down there but it will be worth it to pick up the new pit. Once we pick up the pit we have one week, well actually less than one week to try and figure it out before we head up to Fair Oaks, In for the Milk Cow Music Festival and compete for $15,000 in prize money.

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.