BBQ Blog: American Royal

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Saturday, October 02, 2010

American Royal Double Header Weekend

It's fall and besides football that means it's time for the American Royal Barbecue contest.

We made a trip to the Royal a few years ago. It's another one of those "must see" bbq events for bbq enthusiasts. The invitational contest is held on Friday/Saturday and the open contest occurs on Saturday/Sunday.

It's the antithesis of the Jack Daniels Barbecue World Championship event in my opinion. As small as the Jack is, the Royal is definitely not.

When we were there in 2004, our friends who were competing had to contend with a 10+ minute walk to turn-ins and large crowds of people aka "obstacles". Under estimating the time it takes to walk from cook site to judges table can ruin and has ruined many bbq contest dreams.

Congratulations to Smokers Wild and TippyCanoe for their Grand and Reserve Grand results at the 2010 event. Here's a link to the full results from the Invitational.

Sunday, October 07, 2007

American Royal Invitational

Congratulations to Great Grills of Fire and Jiggy Piggy for their respective, grand champion and reserve grand champion, victories this weekend at the Invitational American Royal bbq contest in Kansas City. For anyone that is not familar with the Royal, it's the grand daddy of them all for bbq contests.

Congratulations are also in order for Lutz's Famous BBQ for Chicken, Smokin Triggers for Ribs, Pork Me Purple for Pork, and Grillas BBQ Team for Brisket.

I also applaud the recent redesign of the KCBS website at KCBS.us.

Click here for results from the open event held on Sunday.

Competition BBQ Secrets

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BBQ Tips

How to keep BBQ hot if you're not quite ready to eat it...

use an ice chest/ice cooler. Put some hot water in an empty ice chest, close the lid and let it set for 3 or 4 minutes. Drain the hot water and you've got yourself a portable BBQ warmer. We've kept pork butts warm this way for 6 or 7 hours.

How to keep your hands clean when cooking BBQ...

use powder free latex gloves. They come in packs of 100 at the local Sam's and will keep your hands clean. You'll maintain good sanitary practices too.

How to keep your spouse interested in the BBQ hobby...

get him/her involved in it with you. It's a lot of fun. You meet nice people and it's something you can do together.

How to keep your BBQ expenses in line with your budget...

Research all your purchases thoroughly. Make sure your purchase will do what you want it to do BEFORE you purchase it. For example, if you want to learn to cook whole hogs, you probably need to consider a big cooker or if you want to cook 10-15 racks spare ribs every weekend you're going to need something bigger than a WSM.

How to continually improve your BBQ recipes...

keep records of your cooking efforts including cook times, prepping techniques used and especially measurements for sauces or rubs and spices used. When you tweak the recipe for taste, only change one thing at a time--change the cook time, change the rub, change the sauce, but try to avoid completely changing everything all at once. Small changes to your technique and recipes will help you focus on the effects better and you'll be able to fine tune the product quality more efficiently.

How to BBQ Brisket

Brisket has become one of my favorite foods to barbecue. A pencil width slice of properly cooked brisket lightly coated with some Blues Hog BBQ Sauce is hard to beat.

I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.

Do you cook brisket with direct or indirect heat?

I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.

Do you cook with fat cap up or fat cap down?

I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.

Do you use foil?

I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.

I hope this helps.

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Saturday, October 02, 2010

American Royal Double Header Weekend

Sunday, October 07, 2007

American Royal Invitational

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