BBQ Sauce Recipe

I've seen this recipe posted in a couple of places--first at The BBQ Forum and then on BBQ Bob's web site. I've not tried it out yet, but it sounds sooooooo good. I just had to share it here.

"Fat Johnny's Bastardized Piedmont Sauce"

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

Bring to a boil, then simmer for 10-15 minutes. Let cool and bottle.

Barbecue Brisket Project

Here's another "Best of 2006" post from earlier this year. It's proved to be the single most popular post about cooking bbq on my blog this year.

Today's project is brisket.

I purchased a 14 lb. Certified Angus Brisket at my local butcher shop. I had to order it because this type of specialty meat is not something they normally keep on hand, but it's one a handful of places that I've found that sells "whole" untrimmed briskets.

This is a picture of the fat cap on the CAB brisket I'll be cooking. At this point I haven't trimmed any of the excess.

I begin to trim the fat. I remove much of the "hard" fat from the brisket. The knife tip is pointing toward a 1 1/2 - 2 inch portion of segment that runs between the "point" and the "flat".

I use a special tenderizing tool called a Jaccard to pierce the meat before seasoning with my "secret" spice rub mixture. Piercing the meat allows the seasoning to penetrate deeper into the meat and also helps shorten the cooking time a little.

I start at one end and liberally apply The BBQ Guy Original Beef Rub to the both sides of the brisket. You can't use too much of this stuff. It's gooooooood.

The rub is applied and the brisket is ready to marinade in the refrigerator overnight before cooking. I prefer to let the brisket set for 8-10 hours before cooking.

Here's a picture of the brisket after I removed it form the refrigerator the next morning just before placing it on the smoker for cooking.

Here's a picture of the brisket cooking in the Weber Smokey Mountain (WSM). I've got a dual probe digital thermometer that I use to monitor the internal meat temperature on whole briskets. Brisket thickness varies quite a bit and like to monitor the flat in two places to ensure I don't over cook the meat.

Here's a picture of the final results.

BBQ Brisket

Brisket Tenderizer Tool

Cooking Baby Back Ribs

I originally posted this article and accompanying pictures in August '06. In the spirit of revisting some of my Best of 2006 articles for the New Year, I thought I'd bring this one back for another viewing.

A couple of Saturday's ago I performed a not-so-scientific taste test consisting of three racks of ribs purchased from Sam's Club rubbed with three kinds of rubs I happened to have in the pantry-- The BBQ Guy's Original Spice Rub, HomeBBQ.com Rib Rub, and Billy Bones' Original BBQ Rub.



Three racks of ribs rubbed up and ready for the cooker. I usually marinate them in the refrigerator overnight, but this time I put them straight on the cooker.

After two and a half hours in the smoker at 225 degrees.

Here's a picture of the ribs after cooking for 3 hours. I turned them meat side down and added some apple juice.

Even though it's upside down, this picture shows the ribs after flipping them meat-side-up. Just prior to the final stages of cooking.

In this picture I'm adding some brown sugar just prior to the last 45 minutes of cooking.

Here's a picture of the finished product. I like to add the bbq sauce during the last 10-15 minutes just prior to serving them.

BBQ Secrets Revealed, Click Here!

Build a Brick BBQ

Here are some plans to build a brick bbq grill courtesy of the Brick Industry Association web site.

It's a simple design for a basic grill, but I think they could be adapted to various other applications, such as adding a fire box and door for low and slow cooking.

Here's an article from CBS News about building a "classic brick barbecue" and another article from DoItYourSelf.com about building a brick barbecue.

Finally for those that don't mind spending a little money, here's a link to bbq smoker plans. I haven't purchased the plans myself, but the description from the Code-Electrical.com web site says they are "complete step-by-step plans for the do it yourselfer" with pictures.

Michigan BBQ Association

I'd like to pass the word about an effort to organize a Michigan BBQ Association.

I received an e-mail a couple days ago announcing the lastest effort and wanted to pass along the contact information for anyone interested.

All,
I am trying to pick up where my good friend left off with this endeavor.

If you have any interest in helping to start a Michigan Barbecue Association, please drop me an e-mail note. I would like to get a feel for how many people are interested and then schedule a meeting to discuss the next steps. I would like to have this meeting rather quickly (late Jan, early Feb). So far the response has been very good.

Please contact me at the below e-mail address:
mike@TrssbbqDOTcom

I think Mike is right on the money with the timing for this effort. From what I've witnessed competing in Michigan the last couple of years, Michigan bbq is alive and well.

KCBS Lakeland Pig Festival at Tiger Town

The Junior Leage of Greater Lakeland will host the 2007 Lakeland Pig Fest on January 27, 2007 at Tiger Town in Lakeland, training camp for the defending American League Champions and World Series runner-up Detroit Tigers.

Contact Information:

Lakeland Pig Festival at Tiger Town
P. O. Box 8797
Lakeland, FL 33806

Kristin Phillips
863-644-7174
Kristinmphillips@aol.com

Dara Broomfield
863-683-0795
adbroom@aol.com

Linda and I have cooked this event in the past and highly recommend it to KCBS competitors and spectators. This is year is sure to be bigger and better than ever due to the success of the Tigers in 2006.

This will also be the first event eligible for my BBQ Fantasy League Championship Standings. If you'd like to participate in the 1st annual 2007 BBQ Fantasy League, please contact me. The league will be limited to approximately 10-teams (first come - first serve).

Wild Pig-n-Pepper Jam - 2007 KCBS competition

Buddy Taylor is kicking off then new year in grand bbq style by hosting a sanctioned KCBS contest on Jan. 1, 2007. Net proceeds from the event will benefit the Harry Chapin Food Bank.

Last year's winners, Bill and the Dixie Chicks, will be on hand to defend their 2006 Grand Championship.

Prize money is as follows:

Grand Champion = $2,000.00
Reserve Grand Champion = $1,000.00
1st Place = $300.00
2nd Place = $250.00
3rd Place = $200.00
4th Place = $150.00
5th Place = $100.00
6th - 10th Place = $50.00

More information regarding the event is available via e-mail.
Click here for driving directions.

Improve Gas Mileage with Fitch Fuel Catalyst

With gasoline at $3.00 per gallon I am looking for options to improve the fuel economy of my V-8 pick-up truck and SUV. I've come across some research this week that opened my eyes.

The Fitch Fuel Catalyst is an aftermarket add-on product that improved gas mileage by 34% in a 5.7 L Chevrolet tested by Advanced Power Systems International.

The test results are impressive. Invented by John Fitch, a member of the Corvette Hall of Fame and Sebring Hall of Fame, a former race driver that dedicated his life to improving vehicle performance and safety.

Fitch Fuel Catalyst is available for small engine, recreational vehicles, cars, trucks, marine, motorcycles, lawnmowers, and commercial applications.

Click here to learn more.

Less money spent on gasoline would leave more money for barbecue.

BBQ Chicken Video

I discovered this video on You Tube tonight that documents one method for barbecuing chicken on a Weber kettle grill. It's not the way I would do it, but it's a bbq video nonetheless and since this is barbecue blog, I thought I'd share it for pure bbq entertainment value, if for no other reason.

The opening shot shows a kettle grill, a bag of Kingsford charcoal, some lighter fluid, and a charcoal chimney. I would not recommend using lighter fluid and instead prefer starting my charcoal with the charcoal chimney and some crumpled newspaper or a fire starter stick. I also prefer Royal Oak lump charcoal versus the Kingsford. If you do a taste test, I think you'll agree that lump charcoal is superior.

I also think the chicken skin is incredibly dark--too dark for my personal tastes--but maybe the video is distorting the color of the chicken skin and making it appear darker than it actually is.

Here's another bbq video from You Tube that documents pork rib trimming and preparation. I'll offer a disclaimer again as with the chicken that this is not how I do it, but it's certainly "one" way of approaching it.

Stumps Smokers BBQ Forum

This picture was submitted by Rob Bagby of Swamp Boys BBQ. This is the CM-234 model Stump's Smoker.

Stump's Smokers has a new forum address. For those that haven't heard Stump's Smokers has joined forces with Maple Hollow BBQ Company, owners of Viking Stores and distributors of Viking brand cooking equipment.

If you're in the market for a new smoker, be sure to look at the Stump's Smoker. Here's a link to the Stump's gallery. According to their website, the smokers are available in stainless, grey or the more traditional "bbq black".

Heat Resistant BBQ Gloves

I've got a pair of these leather gloves that are red suede. I like the black suede for the palms and fingers in these gloves because the dark color helps hide soot and dirt. My red suede has turned to black and are becoming an eye sore.

These particular gloves from GO Gloves have a synthetic wool lining and reinforced fingers.

Grand Rapids BBQ Contest

I received a letter today announcing a KCBS judges seminar being held prior to the Taste of Grand Rapids bbq contest. Cost = $75. I don't see it listed on the official KCBS listing of judging classes yet, but since the organizers spent $.37 to mail me a letter, I assume the KCBS web site will be updated soon with the details regarding the class.

I'd like to applaud the contest organizers for realizing that having certified KCBS judges for their contest is important. While it's most likely transparent to the spectators and vendors at the event, as a competitor I like to know that most (if not all) the judges have sat through a judging class.

I've competed in the Taste of Grand Rapids the past two years and I do not believe any emphasis on having KCBS certified judges was placed on the preparations for the event. I do not recall them offering a judging seminar in conjunction with those contests.

Judging bbq may sound simple enough, but there's more to the task than meets the eye at first glance. You might ask, "What's there to know?" There is certainly a school of thought that embraces the "man on the street" theory that if your bbq is really good then anyone can judge it and know that it's good. The other school of thought, and my own personal view regarding bbq judging, argues that for consistency in judging the folks asked to judge the bbq samples need a frame of reference to use as a starting point.

BBQ Sauce Recipe

Here's a new bbq sauce recipe to try:

1 cup tomato ketchup
1/2 cup cider vinegar
1 tsp sugar
1 tsp chili powder
1 1/2 cups water
3 stalks chopped celery
1 clove minced garlic
2 tbsp chopped onion
4 tbsp butter
4 tbsp Worcestershire sauce
1 tsp paprika
1 tsp black pepper

Cook on low heat for 20 minutes. Strain and refrigerate.

Merry Christmas and Seasons Greetings to All

Linda and I would like to take a moment to thank everyone who stops by to read The BBQ Blog and our customers who have purchased our bbq spice rub. Thanks for sharing our enthusiam for the art of bbq cooking.

It always surprises me how many people I meet at bbq contests that read about us on the Internet. Many people stop by our site and introduce themselves because they saw my bbq blog or my other bbq site while searching for bbq information on the web.

We've made many friends and hope to make and meet many others on the bbq trail. If you see us at a contest, by all means stop by and say hello. If you have a bbq question, please send me an e-mail--if I don't know the answer, I'll do my best to find out for you.

We hope you enjoy this time of year with family and friends.

Cajun Microwave aka La Caja China

About a year ago I watched Bobby Flay on Food Network doing a piece about La Caja China, also known affectionately as a Cajun Microwave or Redneck Microwave. It's used to roast pigs.

This "microwave" is a wooden box lined with metal flashing. The pig (or other meat) is placed inside the box, the lid is attached, and charcoal is placed on top of the lid to roast the meat inside. The grease flows out the bottom into a catch pan. It's simple, but very effective.

Using this method, you can roast a pig in less than 4 hours. It's very popular for family reunions, taitgating, graduations, Luau's and anytime you need to feed a lot of people. It's seems very simple to use and is priced affordably.

The Cajun Microwave is a similar pig roaster. Here's an excerpt from CrawfishGuy.com that describes the cooking method in more detail:

All grease drips towards one end of the box and out through two holes in the floor (use a catch pan to eliminate any mess). The floor can be lined with heavy duty tin foil before each use (minimizing the cleaning needed). If the box does get grease on it, simply wash out with hot soapy water and let dry.

If you're a do-it-yourselfer, here's a CD ROM with instructions for building a Cajun Microwave. This web site have a nice picture of the inside of the box.

There's more than one way to cook a pig, and definitely more than one way to make a pig roaster. Stay tuned for my own pig roasting project later this year.

The Redneck Grill: The Most Fun You Can Have with Fire, Charcoal, and a Dead Animal

Jeff Foxworthy has co-authored a bbq book.

The Redneck Grill includes recipes for ribs, chicken, hot dogs, fish, hamburgers, pork chops, and numerous marinades. I'm not sure this book will teach you how to win a professional bbq contest, but if Jeff Foxworthy is involved it's sure to be funny.

In addition to hosting a weekly syndicated radio program, he's a spokesperson for Shoney's, and has a very successful line of barbecue sauces.

Best Food Blogs on the Internet

The Well Fed Network has opened nominations for the best food blogs of 2006.

Stop by and vote for your favorite food blogs in the various categories. Some regular contributors to The BBQ Blog are among the nominees.

Congratulations to Men in Aprons and Bucky McOinkum's for their nominations in the "theme" category.

Cooking Chicken Safely

When cooking any kind of meat it's important to adhere to basic cooking safety rules. Undercooked meats can make you sick and sometimes lead to serious illness. This is especially true with undercooked chicken.

According to research conducted by Consumer Reports, organic and non-antibiotics types of chicken exhibited a lower instance of contamination. I've been cooking "free range" chicken for several years. Not only does it taste better, but now we know it's healthier too. I was surprised to read about the percentage rate of contamination for Tyson's chicken in the Consumer Reports article. On the other hand, Ranger's chicken seemed to yield very good results in the testing conducted by the consumer's magazine. I stopped using Tyson's chicken several years ago for different reasons, but based on this article I doubt that I'll ever buy it again.

For the many, many reasons cited in the Consumer Reports article, chicken is best if cooked when it's fresh. If you're not going to cook it for a couple days it's better to freeze it, just to be on the safe side. Remember to cook chicken to at least 165 degrees internal temperature, but to be extra sure we now cook all our chicken to at least 170 degrees.

When cooking meats, and especially when cooking chicken, it pays to use a meat thermometer.

How to Roast a Pig

"Three Guys from Miami" have a web site that details the art of the Cuban-style pigroast.

The website includes a 10-step method for roasting a pig with tons of pictures to walk you through the entire process from finding the pig, cleaning the pig, building a roaster, cooking the pig and flipping the pig.

The website also includes a "pig roast hall of fame".

This method is very similar to the method used by some old timers in Tennessee that helped turn me on the goodness of tender, juicy, moist barbecue pork almost 15-years ago.

Here's another source of pig roasting information from the Virginia Cooperative Extension that details spit roasting, underground and above ground hog roasting.

Belson.com also has a Pig Roast Manual that details how to roast pigs for profit.

Low and Slow Cooking on a Weber Kettle Grill

I've never tried to cook low-and-slow on a Weber Kettle Grill, but I've seen it done. Here's a link for those that would like to attempt it for the challenge of it, or for those that want to cook some mouth watering bbq ribs, but don't want to spend money on a new smoker.

I've even heard tell of a legendary competition bbq team driving from Tennessee with two unassembled Weber kettles in the trunk of a passenger car and winning a prominent and long standing KCBS bbq contest in Lakeland, FL several years ago. If that's not validation that good barbecue is produced by good cooks and not entirely by good cookers, then I don't know what is.

We had the good fortune to cook next to this gentleman and his son in Winchester, TN a couple of years ago. What an honor. One of the original pioneers of the bbq circuit--Cliff Weddington and his son Donnie, from Tullahoma, TN.