In the market for a bbq tow vehicle?

If you're in the market for a vehicle to haul your bbq equipment, this video might interest you.

I'll also offer a disclaimer that I do own an 1998 F-150 with the 5.4L engine and a 2004 Ford Explorer V8 . During our first several years of competition bbq, we hauled our WSM, Backwoods Smoker, and equipment in our truck bed. A few years later we graduated to a 16' Doolittle trailer that I towed with the Explorer.

If you're buying a new bbq cooker, it's wise to keep your tow vehicle in mind when making the choice. For example, you probably don't need a 1 ton dually to haul your WSMs. Likewise, I'd advise against towing a top of the line Klose offset smoker with your 6-cylinder SUV.

Think about towing capacity, braking, stability, and comfort when making your choices.

Make Your Own Bacon

Alton Brown has a recipe called Scrap Iron Chef's Bacon.

He made a cold smoker out of three book lockers/gym lockers, flexible tubing used for venting a dryer, a fan from an old computer connected to a battery, some alumimun foil, a cast iron skillet and some wood chips for smoke. He used a Polder digital thermometer to make sure the temperature was monitored. He advised not let the temp in the smoking chamber rise above 80 degrees. He is the MacGyver of food.

If you've never watched an Alton Brown episode of Good Eats, check it out some time on Food Network.

Christmas in Tennessee

I'm enjoying a week in Tennessee visiting my in-laws who live near Manchester. It was 12 degrees this morning and is currently 19 degrees. The forecasters are predicting warmer weather tomorrow - 29 degrees. To quote Linda from last night, "There's something to be said for living in Florida during this time of year."

Tomorrow, we're going to take a drive up to Nolensville to visit my sister-in-law. I've been trying to find an excuse to visit Martin's BBQ restaurant since I found his blog two years ago. I've enjoyed reading about his experiences - good and bad. I'll try to take a couple of pictures while we're there.

Baby Back BBQ Ribs as Christmas Presents

I cooked six slabs of ribs today and thought I'd share a couple of pictures. They're vacuum sealed and in the freezer awaiting a Christmas delivery.

These ribs are without bbq sauce, since I planned to freeze them and reheat them in a few weeks. I usually reheat ribs in the microwave and brush on some sauce prior to serving them.

I cooked them 2 hours at 250 degrees. Then I wrapped them in foil with some honey, brown sugar, and mixture of apple/grape juice and cooked until the meat began to pull away from the bones.

Tax on Beef and Pork

If you're like me, you'll probably find the EPA's latest idea to tax greenhouse gases generated by livestock preposterous. The first time I read about taxing methane emissions generated by beef cattle, dairy cows, and hogs, I thought it was some sort of joke. You know...some politician's leaving his job once the new administration takes over and decided to put out a news release to get a rise out of people for self amusement. But, apparently it's a real proposal. Here's a document published on Regulations.gov that discusses all the scientific aspects of animal "emissions".

I know one thing for sure, if they put a tax on cattle and hogs for this we'll have to add meat to the list of imported products that already includes cars, toys, textiles, appliances, etc. It will put farmers out of business entirely. It will definitely raise the price of bbq too.

The American Farm Bureau estimates "annual assessments could reach $175 per dairy cow, $87.50 per head of beef cattle and $20 per hog.

I mean seriously, $87.50 per cow and $20 per hog?! I doubt most farmers earn that much in net profit per head in the first place!

Thanksgiving Leftovers

Fried turkey is faster, easier, and tastes better. After taking two turkeys to work for a department lunch, the third of the week was pretty easy.

I injected them with Shake's Honey Brine and fried them 3 1/2 minutes per pound at 325 degrees. I used cottonseed oil for the first two and peanut oil for ours. Cottonseed oil is about $15 cheaper (and I couldn't taste any difference).

Linda made rhubarb pie for desert.

What do I Like to do When I'm not BBQing?

(Click the pic for a larger size,)

Slow Food Rebellion

You probably guessed it already, but Slow Food Rebellion bbq blog features articles about food cooked low and slow. The website's publisher, Monty, is a regular on TheBBQForum.com and cooks on a an upright WSM and 24" trailer mounted Horizon offset smoker.

His whole hog article is a favorite. There's plenty of pictures.

Texas BBQ Pictures

This link was posted on TheBBQForum.com by Bryan Brown. Bryan recently took a trip to Texas and was kind enough to share a link to his picture album.

Someday I hope to take a similar trip to Texas and visit some of these towns and bbq places.

Texas BBQ pictures link

Tennessee Waltz - B. Raitt and N. Jones

If you're looking for some mellow blues-style music for your next bbq, I think I've found it for you.

Jack Daniel’s World Championship Invitational

Congratulations to 4 Legs Up BBQ for winning the 20th Annual Jack Daniel’s World Championship.

Here's a detailed listing of all the teams who competed this year. In this invitational event, just being invited is a victory.

Alabama
EJ’s Q.....Athens, Ala.

Arizona
Rhythm ‘n QUE.....Phoenix, Ariz.

Arkansas
Habitual Smokers.....Springdale, Ark.

California
BLQUE, CUTTIN EDGEQN.....Hanford, Calif.

Colorado
Carcass Cookers.....Pueblo, Colo.
Smoke “N” the Rockies.....Pueblo, Colo.

Florida
Buttrub.com.....Santa Rosa Beach, Fla.

Georgia
“Team Bobby-Q”.....Chamblee, Ga.
Bub-Ba-Q.....Jasper, Ga.
Jack’s Old South.....Vienna, Ga.

Idaho
“Team Ida Q”.....Boise, Idaho

Illinois
Smokey Joel/Cubby Bear.....Deerfield, Ill.
Ulcer Acres BBQ.....Jacksonville, Ill.

Indiana
Shigs –In-Pit .....Fort Wayne, Ind.
Show Me Your Bones.....Indianapolis, Ind.

Iowa
4 Mile Smokin’ Crew.....Pleasant Hill, Iowa

Kansas
Pellet Envy.....Leawood, Kan.
4 Legs Up BBQ.....Great Bend, Kan.
Smokers Wild.....Paola, Kan.
The Will Deal Catering & BBQ Co......Topeka, Kan.

Kentucky
Moonswiners.....Taylorsville, Ky.

Louisiana
Tee Wayne’s Cajun Cooking.....Saint Amant, La.

Maryland
Texas Ribs & BBQ.....Centreville, Md.
Chix, Swine & Bovine BBQ.....Jessup, Md.

Massachusetts
I Smell Smoke!!!.....Malden, Mass.
I Que.....Hopkinton, Mass.
Lunchmeat.....Rockland, Mass.

Michigan
All Day Smoke.....Okemos, Mich.

Minnesota
Full Frontal BBQ.....Ham Lake, Minn.

Mississippi
Natural Born Grillers.....Olive Branch, Miss.
Ubon’s BBQ.....Yazoo, Miss.

Missouri
Charlotte’s Rib.....Ballwin, Mo.
Bubba & Jeff’s BBQ.....Lees Summit, Mo.

Nebraska
Rogue “Q” Smokers of the Sarengeti.....Omaha, Neb.

New MexicoQ.....Albuquerque, N.M.
Outlaw BBQ.....Albuquerque, N.M.

New York
BBQ-Brethren.com.....Nesconset, N.Y.

North Carolina
Mountain Magic Country BBQ.....Shelby, N.C.

North Dakota
Quiet Riot.....Minot, N.D.

Ohio
Eagle River Barbecue.....Dayton, Ohio

Oklahoma
Butcher BBQ.....Chandler, Okla.
Twin Oak Smokin’ Crew.....Stillwater, Okla.
Lotta Bull BBQ.....Marietta, Okla.

Oregon
Ella’s BBQ.....Portland, Ore.

Pennsylvania
PA Midnite Smoker.....Willow Street, Pa.

South Carolina
Divine Smoke.....Greenwood, S.C.

South Dakota
Parrothead Smokers.....Dakota Dunes, S.D.

Texas
Smokin’ in the Dark.....Silsbee, Texas
Blazen BBQ.....Hillsboro, Texas
Smokin’ Triggers.....Alvarado, Texas
Ritter’s BBQ Too.....Point, Texas
It Ain’t Prime.....Krum, Texas
Ritter’s BBQ.....Point, Texas

Tennessee
The Dead End BBQ Society.....Knoxville, Tenn.
Smoky Mountain Smokers.....Sevierville, Tenn.

Virginia
Checkered Pig.....Martinsville, Va.
Virginia BBQ Pirates.....Springfield, Va.
Cool Smoke.....Richmond, Va.
Stoddard and Brown.....Vienna, Va.
Dizzy Pig.....Fairfax, Va.

Washington
Smoking Ty’s BBQ.....Everett, Wash.
Dances With Smoke Barbeque.....Renton, Wash.

Wisconsin
2Fat Bikers BBQ.....Nekoosa, Wis.

BBQ Smoker

I think red is the perfect color for a bbq smoker. Black is nice too, but it I am continually amazed at how much attention my red cooker receives at bbq contests.

I was eating at a local bbq restaurant and saw one of these setting out on the patio next to the Old Hickory that cooks everything for the guests. When the owner walked by our table a few minutes later I inquired about the McCullough smoker. He said it's too much trouble for everyday use.

Mine is perfect for bbq contests, but if I had a restaurant I guess I'd have to pony up $20,000 or so for an Old Hickory.

La Caja China to Sponsor Mike Harmon at NASCAR’s O’Reilly Challenge in Texas

(Vocus) October 23, 2008 – La Caja China, whose roasting boxes have been used by countless celebrity chefs and featured on The Food Network, is proud to announce the sponsorship of Mike Harmon’s No. 84 car in the NASCAR O’Reilly Challenge at the Texas Motor Speedway on November 1.

The O’Reilly Challenge will attract drivers from all NASCAR divisions in search of a prestigious visit to Victory Lane following the 300 miles of NASCAR Nationwide Series action.

This is the first NASCAR sponsorship for La Caja China in its 20 years in business. Owner and President Robert Guerra will be on hand to see the race, as will Alfredo Agonizante, Director Motor Sport Marketing for La Caja China . They will be joined on race day with their partners, Track Side 1 and Tailgater Monthly.

“We are excited to be associated to NASCAR” Guerra said. “Not only are we huge fans, but we feel that NASCAR represents the essence of what La Caja China stands for in terms of quality and entertainment at affordable prices.”

It’s ironic that the O’Reilly Challenge is in Texas , as the Lone Star state is quickly becoming one of the most popular places to find a La Caja China grill.

For 20 years, La Caja China has been synonymous with the best tasting homemade grills and barbeques in the world. La Caja China offers three top-of-the-line roasting box grills at affordable prices, ranging from $249 to $349. They are perfect for parties and large gatherings, as box grills can perfectly cook a 100 pound pig or 6-8 turkeys. They are great for roasting chicken, cabrito and all other types of meats.

La Caja China boxes have been featured on The Food Network and have been used by celebrities like Bobby Flay, Al Roker and Tyler Florence. And now the best grill in the world has partnered with the greatest sport in the world.

“We encourage all NASCAR fans, whether at the race or at home, to cheer on Mike Harmon to victory, and then enjoy a perfect celebration dinner with a La Caja China box!” Guerra said.

For more information, please visit http://www.lacajachina.com/

Chicken Brine Recipe

Like many people, I usually marinade my chicken thighs in Newman's Own salad dressing. This weekend I experimented with a vinegar brine that tasted pretty good.

Chicken Brine

• 2 cups apple cider vinegar
• 1/2 cup sea salt
• Add enough water to cover chicken
• Refrigerate for 3 hours prior to barbecuing

It's simple. It's easy. It's good.

Low Country Boil Recipe

I spent some time vacationing with my parents this weekend and took the opportunity to work in some outdoor cooking along the way. Here's a picture of a Low Country Boil we prepared for supper Sunday night. I've included the recipe below.

Low Country Boil

1 bag frozen shrimp (peeled)

1 bag frozen sea scallops

6-8 medium sized potatoes (quartered)

1 bag baby carrots (peeled)

1 bunch of broccoli

9 half-ears of corn

Add 2 gallons of water to a large pot. Pre-heat water to a rolling boil and add potatoes. Add 4 -5 tablespoons of Old Bay Seafood Seasoning stir gently (more if you like it a little hotter). Once potatoes have cooked for 30 minutes check for doneness. Add carrots.

Wait 10 minutes and add ears of corn (halves).

Add sea scallops. Add broccoli. Add shrimp. Stir gently.

Check potatoes for doneness.

Serve with your favorite cold beverage and add additional seasoning to taste.

Competition BBQ Secrets

Silicone BBQ Basting Brush

I've got a couple silicone basting brushes in my collection of bbq utensils and wholeheartedly endorse them. If your tired of bristles in your bbq, this is the solution you've been waiting for.

This Grill Friends angled silicone basting brush is sweet. The silicone bristles will not melt or fall out, and the long handled brush is angled for ease, comfort and safety over your hot barbecue, designed to keep your hands away from the heat. The bristles are dishwasher safe as well.

New Weber Smokey Mountain

According to the folks over at VirtualWeberBullet.com the Weber Stephens Company is going to introduce a new, bigger, WSM this month. The current 18 1/2 inch WSM that is 41 inches tall is great. I have one in the garage, but a new 22 inch version would even better.

I haven't seen one yet, but the new model promises many additional features that bbq cooks are going to love.

The door is supposed to be bigger to offer better access from outside the cooker and there is a new mechanism that will help the door seal tighter.

Local Bar-B-Que Restaurant

We were in St. Petersburg this afternoon and stopped by Fred Fleming's bbq place for lunch. Linda had the brisket and I had pulled pork.

I preferred the brisket to the pulled pork sandwich. The brisket was moist and tender, but there was very little bark. My sandwich was a little on the dry side and needed quite a bit of bbq sauce to perk it up a little.

The baked beans were good.

It's kind of funny how your tastes change after you learn to make traditional style barbecue on your own.

Tampa Area BBQ Restaurant

Last fall Linda and I scouted out some of the bbq restaurants in the St. Petersburg/Brandon/Valrico Florida area and wound up eating at Jaymer-Que in Valrico.

The St. Petersburg Times featured Jaymer-Que in an article earlier this year. I found it informative and refreshing. Besides filling in some of the blanks I'd wondered about, the article confirmed what our visit revealed - the folks at Jaymer-Que are good people.

The restaurant is located on Lithia-Pinecrest Road in Valrico. It's a strip mall location, but it has a nice atmosphere. You can eat inside or outside on the side patio. I had brisket and Linda had the pulled pork. Both were pretty good and the staff was very friendly and attentive.

If you're in the area and looking for something to eat. Check it out.

Charcoal Maze

If you're having difficulty maintaining consistent and even burn times in your upright cooker, a simple charcoal maze will probably solve your problems.

The charcoal maze pictured is made from plain old sheet metal and the grate between the charcoal and the ash pan is constructed from expanded metal.

There is about a 2 inch gap between the grate and the ash pan.

This cooker also has 1 inch of insulation throughout the walls and doors, which makes it very efficient. In warm weather I can cook for 20+ hours on one load of charcoal.