So I'm sitting here watching Dateline tonight and picked up my laptop to check my e-mail. I finished that and just couldn't resist checking out The BBQ Forum. I scrolled through some postings and learned that Johnny Trigg now owns a computer and even has an e-mail address. I also ran across an interesting recipe from Dr. BBQ. Check out the video below:
Bacon Brie Recipe from FireCooker on Vimeo.
Friday, February 05, 2010
Wednesday, February 03, 2010
Season Finale of BBQ Pitmasters
Don't forget to watch the season finale of BBQ Pitmasters on TLC tomorrow night at 10 p.m. eastern time. I have a feeling you'll be seeing a second season of this show, but why chance it....get your bbq TV fix while you still can!
BBQ Question of the Day
Have you ever wondered how bbq competitors are able to cook 4 meats on one cooker and have it all finished in a 2 hour turn-in window?
The pork butt and brisket are the easy part. You can start them cooking about 10 p.m. on Friday, cook them to 165 degrees and wrap them in a double thickness of aluminum foil. They'll be finished by 8 a.m. and you can store them in an Igloo cooler lined with several towels until it's time to turn them in. They'll still be very hot (170 degrees or so). The bigger cuts of meat are much more forgiving.
Chicken and ribs would go one in the morning and come off last - just prior to turn in time. For me, the chicken and ribs are the key. If you can get them near perfect, you will have a big advantage.
The pork butt and brisket are the easy part. You can start them cooking about 10 p.m. on Friday, cook them to 165 degrees and wrap them in a double thickness of aluminum foil. They'll be finished by 8 a.m. and you can store them in an Igloo cooler lined with several towels until it's time to turn them in. They'll still be very hot (170 degrees or so). The bigger cuts of meat are much more forgiving.
Chicken and ribs would go one in the morning and come off last - just prior to turn in time. For me, the chicken and ribs are the key. If you can get them near perfect, you will have a big advantage.
Tuesday, February 02, 2010
Superbowl BBQ Brisket
This movie clip attempts to provide some insight for preparing an untrimmed packer brisket for seasoning and cooking. I use a Weber Smokey Mountain (WSM), but this prep method will work for Klose, Lang, Jambo, Backwoods, Stumps, Superior Smokers, etc. I freely admit that everyone outside of a true bbq afficianado will probably find it very boring (actually they might think it's boring too), but it is what it is - bbq. And if you don't already own a Jaccard go buy yourself one. Your brisket will thank you for it.
Monday, February 01, 2010
Saturday, January 30, 2010
Lotta Bull BBQ
You may recognize this RV from NASCAR events on Speed. I took this picture at the Lakeland Pig Festival.
Tuffy Stone and Cool Smoke
If you watch BBQ Pitmasters on TLC, then you're probably already familar with this cooking team banner. Cool Smoke was set up next to Smokin Triggers at the Lakeland Pig Festival.
Swamp Boys BBQ
Here's a picture of the Swamp Boys cook site at the Lakeland Pig Festival. For those that don't already know, Rob Bagby aka Rub and his Swamp Boys BBQ Team are the reigning Florida Barbecue Association Team of the Year.
Lakeland Pig Festival Pictures
I made a bbq movie from the pictures I took this a.m. at the Lakeland Pig Festival at Tigertown.
Friday, January 29, 2010
Lakeland Pig Festival
Who's going to the Lakeland Pig Festival this weekend? I have an appointment in Plant City in the a.m., but plan to stop by Tiger Town later on. The weather today was almost perfect for a bbq contest. The forecast is calling for rain tomorrow, but with any luck maybe it'll skip over the bbq contest. (Maybe I'll see you there.) Here's an event schedule: click here
I remember my last time cooking at Tiger Town - it poured rain right after the awards ceremony. We were standing in 6 inches of water trying to take down our King Canopy. On Tuesday the next week, we purchased a Caravan canopy! It's much easier to take down a Caravan if you're going to be cooking more than a few bbq contests each year.
I remember my last time cooking at Tiger Town - it poured rain right after the awards ceremony. We were standing in 6 inches of water trying to take down our King Canopy. On Tuesday the next week, we purchased a Caravan canopy! It's much easier to take down a Caravan if you're going to be cooking more than a few bbq contests each year.
Thursday, January 28, 2010
Myron Mixon on Late, Late Show
I've never considered placing a disclaimer or parental guidance notice on any of my bbq blog posts - UNTIL NOW. Watch this video at your own risk. I'm not responsible if you laugh so hard you fall out of your chair!
Three cheers for butter and Elvis English!
Three cheers for butter and Elvis English!
Monday, January 25, 2010
Restaurant Start-up for $10?
This news article details a rib joint in Hamilton, OH that was started with $10. Amazing story.
This seems to illustrate that 1) dreams really can come true and 2) I gave up too soon (lol).
This seems to illustrate that 1) dreams really can come true and 2) I gave up too soon (lol).
Tuesday, January 12, 2010
Private Label BBQ Sauce
I have had experience with marketing bbq spice rubs for several years. My Southern Rub (our competition brisket rub) was pretty popular and even though it's no longer available for sale, I still get inquiries about it. Today I was contacted by Ol Gringo Chile Company regarding their private label pepper sauce. It sounds like an interesting program.
From the Ol Gringo's website:
Our private label program is designed to let every size and type of business easily and profitably promote it's own name on our outstanding products. It get's your name on the finest gourmet salsa, pepper sauces, and spice blends available. All of our products are shipped quickly from the date of the order.
From the Ol Gringo's website:
Our private label program is designed to let every size and type of business easily and profitably promote it's own name on our outstanding products. It get's your name on the finest gourmet salsa, pepper sauces, and spice blends available. All of our products are shipped quickly from the date of the order.
Sunday, January 10, 2010
Stumps Smokers Stretch Video
Stumps Smokers has added a S-T-R-E-T-C-H 'ed bbq smoker to their line of vertical smokers. This video shows the inside and rack system used for the smoker in more detail than you see on the Stumps website.
Saturday, January 02, 2010
Kent Whitaker's Smoke in the Mountains Cookbook
Linda picked up the Smoke in the Mountains Cookbook by Kent Whitaker for me as a Christamas gift. I haven't cooked anything from it yet, but it looks interesting. Anyone else have one?
I like the format of the book. Some of the chapters have a feature write-up about a bbq restaurant on the left hand pages and the right hand pages provide a recipe. There are a lot of grilling recipes and tailgate items too. Mr. Whitaker was also a winner of the Emeril Live Food Network barbecue contest a few years ago.
I'll try some the grilling recipes and share the results here, but I have to admit that I'm kind of set in my ways for some of the traditional big cuts better suited to low and slow.
One of the pork butt recipes in the book references cooking pork butts to 190 degree internal temperature. I've not had good luck with 190 degree pork butts. I'd recommend wrapping them in foil at 170 degrees or so and cooking them to 198 - 200 degrees. Then they will basically fall apart when you pick them up. It'll save you some chewing and work pulling apart the meat with your hands too. Closer to 190 is a little too "chewy" for me.
I like the format of the book. Some of the chapters have a feature write-up about a bbq restaurant on the left hand pages and the right hand pages provide a recipe. There are a lot of grilling recipes and tailgate items too. Mr. Whitaker was also a winner of the Emeril Live Food Network barbecue contest a few years ago.
I'll try some the grilling recipes and share the results here, but I have to admit that I'm kind of set in my ways for some of the traditional big cuts better suited to low and slow.
One of the pork butt recipes in the book references cooking pork butts to 190 degree internal temperature. I've not had good luck with 190 degree pork butts. I'd recommend wrapping them in foil at 170 degrees or so and cooking them to 198 - 200 degrees. Then they will basically fall apart when you pick them up. It'll save you some chewing and work pulling apart the meat with your hands too. Closer to 190 is a little too "chewy" for me.
Wednesday, December 23, 2009
Help Fight Breast Cancer
Colonel Littleton's has developed a hat for breast cancer awareness after the wife of an operations manager was diagnosed with the disease. Read more about Cindy.
"This Colonel Cap with the pink ribbon insignia on the back is dedicated to Cindy and all women worldwide who are fighting the good fight to regain their health. It is a constant reminder to all of us of the victory to be gained in overcoming obstacles, the joy to be found in the gift of each day, the power of love and the indomitable triumph of the God-given spirit."
Proceeds from the sale of the cap go to the Maury Regional Healthcare Foundation at Maury Regional Hospital in Columbia, Tennessee, where Cindy is employed. Among other good works, the Foundation provides mammograms for individuals who do not have financial resources or insurance.
Tuesday, December 22, 2009
How to Make Pig Candy
If you're looking for something sort of bbq oriented to make for a Christmas treat, try Pig Candy. You can make it in the oven or in a bbq smoker. A vertical smoker like the Weber Smokey Mountain, Backwoods, Stumps, or Superior smoker would would work well. If you don't have a smoker, or it's too cold to get outside, Pig Candy also can be made in the oven.
Sunday, December 20, 2009
How to Cook an Eye of Round Beef Roast
Linda and I are visiting family in Tennessee this weekend and this afternoon my mother-in-law is cooking a beef roast for supper. I thought I'd use the Sony Handycam to document the process.
Before beginning, it's best to pre-heat the oven to 375 degrees. That way, everything is ready for cooking once the preparations below have been completed.
Mother-in-Law's Eye of Round Roast
1. Start with a 2 1/2 - 3 lb. eye of round roast. Ours was purchased from Wal-Mart and weighed 2.73 lbs. Total cost = $9.50.
2. In a roasting pan the roast was seasoned with Adolph's unseasoned meat tenderizer and a little salt and pepper.
3. We added three cans of Campbell's Golden Mushroom Soup and an equal amount of water. Mother-in-law secret...."Golden" is better than "plain".
4. In the same pan, we added 3 - 4 cups of potatoes chopped in small pieces and 1 1/2 cups of carrots.
5. Before putting the roast in oven, we added enough additional water to fill the pan 1/3 full.
6. It's best to use a digital meat thermometer to monitor the internal temperatures. For well-done roast, cook to 165 degrees.
7. Before serving, keep the pan closed and let it rest on the oven top for 10 - 15 minutes. This allows the juices to re-absorb back into the roast and helps avoid a "dry" result.
Temperature Scale:
130°F to 140°F = medium rare
145°F to 150°F = medium
155°F to 165°F = well done
Before beginning, it's best to pre-heat the oven to 375 degrees. That way, everything is ready for cooking once the preparations below have been completed.
Mother-in-Law's Eye of Round Roast
1. Start with a 2 1/2 - 3 lb. eye of round roast. Ours was purchased from Wal-Mart and weighed 2.73 lbs. Total cost = $9.50.
2. In a roasting pan the roast was seasoned with Adolph's unseasoned meat tenderizer and a little salt and pepper.
3. We added three cans of Campbell's Golden Mushroom Soup and an equal amount of water. Mother-in-law secret...."Golden" is better than "plain".
4. In the same pan, we added 3 - 4 cups of potatoes chopped in small pieces and 1 1/2 cups of carrots.
5. Before putting the roast in oven, we added enough additional water to fill the pan 1/3 full.
6. It's best to use a digital meat thermometer to monitor the internal temperatures. For well-done roast, cook to 165 degrees.
7. Before serving, keep the pan closed and let it rest on the oven top for 10 - 15 minutes. This allows the juices to re-absorb back into the roast and helps avoid a "dry" result.
Temperature Scale:
130°F to 140°F = medium rare
145°F to 150°F = medium
155°F to 165°F = well done
Subscribe to:
Posts (Atom)