Archive for Meat

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.

Smoke Break BBQ improves showing at Liberty,In Competition

Posted in Competition BBQ with tags , , , , , on May 5, 2011 by Big JT

Well, just finished unpacking from the Liberty competition, we didnt do bad, but we sure as hell can do better. Chicken again is my Achilles heel 22nd place out of 35 i believe, Ribs improved drastically to 11th just missing top ten by a narrow margin, Pork finally cracked top 10 this year with a 9th place, and Brisket dropped to 16th, which i find hard to believe because this was the best brisket TC has ever produced in competition. But that is BBQ, a HUGE congrats to Rich at Bonehead BBQ for his two HUGE calls in pork and brisket. This was his first KCBS competition and he took 3rd place pork and 6th in brisket i believe. I think that 4 hour trip back to Chicago was a little easier with some gas money and trophies LOL.

We also were the first team to cook with the new CHERRY Mojobrick which is an amazing product and I predict that it will take off sooner rather than later.

Also at Liberty, I took 3rd in a burger contest, 2nd in sauce, and Lady took 1st in anything butt when she made a White Chocolate Raspberry cheesecake, it was amazing, this makes her a 2 time defending champ in Liberty and she is ready for the next one!

Here are some pictures of our turn in boxes and other pics from the weekend.

1st competition completed, looking forward to Liberty

Posted in Competition BBQ with tags , , , on April 6, 2011 by Big JT

Smoke Break BBQ competed in their first 2011 competition last weekend, despite the 4 hour drive and the chilly weather it was a great time meeting new people and mingling with teams. Our highest finish was TC’s Brisket which placed 6th out of 43 teams. Other finishes were Chicken 17th, Ribs 38th (we tanked ribs), and Pork 22nd. I thought that my chicken and pork were the best i have turned out in a long time. Here are our turn in boxes from the event.

Next competition for Smoke Break BBQ will be Liberty, In on May 1,2.

Don’t forget to sign up for the BBQ 101 class we still have open seats available.

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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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