Archive for Food

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.

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Hot and Fast cooking…

Posted in Around the house, Competition BBQ with tags , , , , , , , , , , , , on November 21, 2011 by Big JT

Earlier this year I started cooking with the Hot and Fast technique . I was sort of hesitant to switch to Hot and fast from Low and Slow but I felt like i wasn’t getting the calls and was leaving a lot of points on the table. So two competitions into the season cooking low and slow I did a complete overhaul of my cooking methods and flavor profiles. I went from using 3-5 different rubs and sauces to only using 2 rubs and 2 different types of sauce.  I tried to simplify my ways of cooking to help minimize the amount of  hands on time so it gave me less time to over think and screw up my cooks.

Today i cooked a 19lb brisket, from start to finish it was a 6 hour cook, it is still resting right now. I am using my new beef rub I got mixed from the Co-pack. Like i said last year i felt that I was leaving a few taste points on the table so I am hoping this new beef rub will help out in the long run.  I am hoping that I will have my pork rub, beef rub, and sauce ready to send out samples next year at some point.

If you are looking for a good gift for your BBQ guy / gal check out http://drapersbbq.com/store/page4.html and get them the all in one gift for great BBQ.  I use Drapers BBQ products around the house and will be using their sauce in competitions next year. Shane is a good guy and has a great product don’t be afraid to try Drapers BBQ products.

I have heard recently that Mojobricks ( www.mojobricks.com ) will be coming out with a few new products in the next few months. I am looking forward to using them next year during competition season.

Speaking of next BBQ season, plans are in the works to head West to Las Vegas in March for the Smoke on the Water bbq competition. Also planning a trip down to Burleson, Tx to pick up my new Jamob Pit.  We are looking at several competitions and adding and subtracting some so we can branch out to new competitions and meat new teams.

 

2 Weeks, 2 competitions…

Posted in Competition BBQ with tags , , , , , , on June 26, 2011 by Big JT

Well, it may not be the Iron Man stretch that Rob from 2 Worthless Nuts had with 8 Competitions in 8 weeks but it was tiring… and worth it.  So lets start back last weekend at Jeffersonville , In. I arrived early evening on Thursday and was set up down on the river bank… AGAIN… oh well, after getting camp set up i ventured up the hill to visit some friends, ended up spending most of the evening talking with Moonswiners, Hot Racks and BBQ Stacks, Perry Brothers, Burbon Barrel and 2 Worthless Nuts. Friday Lisa’s parents, Sister, and Brother-in-law arrived to set up their camp for the backyard event. Before the cooks meeting Lisa and I went to a restaurant called Cluckers that served hotwings and such.  After cooks meeting it was time for Lisa to get everything ready for the Dessert turn in, She made Strawberry Mousse Shooters with a double fudge brownie and chocolate covered strawberries. Fast forward through the night complete with thunder storms and weather to the morning. Saturday morning Shane Draper from www.drapersbbq.com drove 3.5 hours up to meet and hang out during turn ins. He also hooked me up with some of his sauce and rub to try out. Now time for awards.  We weren’t really expecting much but it started out good with  Pop’s Belly BBQ  taking GC of the backyard division, then Lisa hit it big with a 1st place dessert win. Then I got to…. sit in my chair and not get any calls… that is until Brisket (not my best category) and ended up tieing for 2nd but losing a tie breaker to get 3rd in brisket! I think we ended up 14th overall which is 10 spots better than last year.

 

On to this past weekend in Franklin, In… nice to be back in Franklin after spending my college days there soaking up … well never mind what i did in college. I arrived late on Friday afternoon and after a grueling 20 minute drive I was ready for a nap, but this was no time to nap, shortly after I arrived fellow BBQ nut and co-cook for a weekend Kempis arrived and we set up camp and then attended the cooks meeting. For a 1st year competition they seemed to have everything covered.  After the cooks meeting I returned to camp and met up with Lisa and my Mom and we ate dinner at the Willard.  After dinner we made our rounds and visited with Buttrubbers BBQ, Bronze Star BBQ, Yellow River BBQ, Here for the Beer BBQ, and  Porky from Porky’s House of BBQ.  It was time to get down to business started to trim the brisket and my fillet knife slipped and sliced my ring finger open… I probably should have got a couple stitches… but this is BBQ BABY! I taped it up, double gloved it, and got back to work.  I got everything trimmed and ready for the 4am wake up call.

Once the meat hit the heat, we were able to eat biscuits and gravy along with some coffee provided by the organizer, this was awesome because i was hungry… Turn ins went ok, well except for ribs, but we wont talk about it. I wasn’t too happy with my turn ins except for brisket, i thought brisket was better than last weekend at Jeffersonville.

At awards Lisa started it off with a 7th place Dessert call ( we then found out it was open to everyone not just comp cooks), Kempis took a 2nd place anything butt call with his smoked beans, I ended up with a 2nd place chicken, 1st place pork, 19th place ribs, and a 9th place brisket for a 5th place overall finish (my best since Liberty last year with a 7th overall) Overall i was pretty happy and not looking forward to the 4 weeks in between competitions now… oh well i guess its practice time…Next stop, New Palestine…

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Beginners Mistakes….

Posted in Around the house, backyard with tags , , , , , , , , , , on February 26, 2011 by Big JT

Well, it seems like just yesterday when I bought my Char-Griller and started my quest to make ribs better than Texas Roadhouse’s “Blue Ribbon” Ribs. Little did i know that that purchase would lead me down the road of 7 bbq pits,hundreds of pounds of meat, and several thousand dollars spent.  I learned quite a bit from different BBQ Forums and just plain trial and error.  Here are some tips for the beginners and some of the more experienced BBQ cooks out there.

Most common mistakes made by beginners…
1. Getting in too big of a hurry. Barbecue takes time and patience. You can’t rush it. Figure 1 to 1 1/2 hours per pound for most meats. If you’re tending a wood-burning smoker, figure on adding fuel every 30-45 minutes.

2. It helps to be a semi-good cook in the kitchen before you get into barbecue. If you can’t boil water, let someone else do the barbecuing. I’ll bet that almost all the old hats here on the BBQ List were pretty decent cooks in the kitchen before they learned to grill and barbecue.

3. Opening the lid to peek too often. This lets out the heat and the smoker will be below temperature. Open the lid only when necessary to mop or move or turn the meat. The meat’s not going anywhere, so you don’t need to keep checking up on it.

4. Trying to do a brisket or spare ribs the first time you use your smoker. Start off on the road to “Perfect Q” with the simplest meat to smoke–a whole chicken or a pork picnic roast. They’re cheap and hard to ruin. Don’t fill up the smoker with meat until you’ve had some successes. Start with just one item.

5. Using lighter fluid to start your charcoal briquettes. This can give you some really awful odors and tastes in your smoked meat. Use a chimney starter for charcoal. If you must use a charcoal lighter fluid, let the coals burn for at least 30 minutes before you put on the meat.

6. In a wood burning smoker, making the fire too big and closing the inlets and exhaust dampers to control the flame. This is a no-no. Open that exhaust damper all the way. Regulate the oxygen intake with the inlet damper. Be careful how you close that inlet damper–your fire can smolder and give you some nasty-tasting smoke. Best advice–keep your fire low and your dampers open. Remember, a bad-smelling smoke=bad-tasting meat.

7. Using green wood. You must use seasoned wood to get good results when you begin barbecuing. The old pros can use a mix of green and seasoned wood, but beginners should not use the green stuff until they know about fire and temperature control. Using green wood without knowing what you’re doing is the surest way to ruin the meat. You’ll get creosote and that will make bitter meat that cannot be saved.

8. Trying to adjust too many things at once. Don’t adjust everything on the smoker at once. Change one thing, see what happens, then change another.

9. Changing things too much at once. Make small changes to the smoker. Open or close the intake vent a little bit, not a lot. If you are continually making big changes, you will continually overshoot the correct temperature point. Your temperature curve will look like a giant sawtooth. Make the changes in small increments.

10. Putting cold meat into the smoker. This can lead to the condensation of creosote on the surface of the meat if you don’t have a clean-burning fire. Beginners should allow the meat to warm up on the counter, but for no more than an hour, before you put it in the smoker. Experienced smokers can put the cold meat directly into the smoker. Some say this helps smoke penetration.

11. Don’t invite the family, the in-laws, and the preacher and his wife over the first day you get that new smoker. Practice some, get to know your smoker on a personal basis. Do a pork picnic shoulder, some chickens, then some ribs and finally when everything’s coming together, do a brisket. Then invite the whole gang over and wow ’em good.

12. A small hot fire is better than a large cool fire, meaning a smaller cleaner fire is better than a large one starving for air.

Now I didn’t come up with all that on my own, it’s just bits and pieces i have collected from various places, but it is sound advice for any BBQ’er Backyard or Competition…

BIG JT