BBQ Ribs for 750 Guests

Recently I received an inquiry about the feasibility of providing bbq ribs for a group of 750 people. Although I was flattered to be considered for such a large event, I don't have the proper equipment to prepare ribs in such large quantities and decided to decline the opportunity. However, it got me thinking about the possibilities.

If my arithemetic is correct, it takes 2,250 "bones" to serve 750 people (750 servings multiplied by 3 bones each). Each rack of ribs has 13 bones, so 2,250 divided by 13 results in 172 racks of ribs.

I have two medium sized smokers with a total of 11 shelves will hold three racks of ribs each for a total capacity of 33 racks. Cooking ribs in such large quantities calls for a little creativity. Instead of placing the ribs flat on the racks, as is customary, I could triple the smoker capacity by using rib racks and cook 9 racks of ribs on each smoker shelf and raise the overall capacity to 99. But, realistically, to cook ribs for 750 people I would need two more smokers.

Meat Safety

Improved technology has now made it's way into your grocer's meatcase and it appears that we can no longer judge our meat by color alone. As reported in this article from ABC News, a nice red color doesn't always mean the meat you're buying is void of harmful bacteria.

The meat packaging industry is now using carbon monoxide to preserve the deep reddish color for consumers. The carbon monoxide helps the meat maintain the fresh look longer.

Another article from The Washington Post discusses whether the FDA should consider banning carbon monoxide treated meat from grocer shelves. Meat packers use this technique because it improves profitability. If consumers have a choice between purchasing a nice reddish color meat versus one that is not "fresh" looking (i.e. a color less than red), they'll most likely purchase the "redder" color every time.

The Consumer Federation of America is a consumer group that has petitioned the FDA to eliminate the use of carbon monoxide in meat packing. Seventy-eight out of a hundred people surveyed believe using carbon monoxide to treat meat is deceptive, according to a CFA press release dated September 2006.

I am in agreement that it's deceptive and believe the FDA should require labels on all meat that is packaged using these techniques to help maintain the appearance of freshness. And while they are at it, they should also require labels for any meat that is imported from outside the U.S.

This development is another example of the trust we place in those who prepare our food. I don't go to just any doctor that puts up a shingle and I don't buy my meat just anywhere, certainly not from a door to door salesman; and you shouldn't either.

Learning to BBQ

There is so much information available on the internet via web sites like The BBQ Forum, HomeBBQ.com, and other web sites like The BBQ Blog that it's almost possible to learn how to bbq without ever leaving the house.

You can get a Weber Smokey Mountain (WSM) delivered from Amazon.com and then order your delivery of bbq rub from ButtRub.com. After a quick trip to Sam's Club for meat, lump charcoal, and supplies, you'll be cooking better than restaurant-quality bbq in no time.

There's no doubt that the web helps flatten the learning curve for those new to the bbq hobby. The quest for competition quality bbq that used to take 5 - 10 years to learn by hit or miss experimentation has been and can be shortened into 6 - 8 months. I've heard tell of some people that have started serious bbq cooking in February and by August they were competing in sanctioned bbq contests (yours truly included). I also know several people that recorded category and top 5 finishes within their first couple of contests (we won 1st place chicken in our second event). I say this to make the point that although the internet is a wonderful tool to research and learn, it can sometimes hamper a bbq team's development at the same time.

When learning anything new, some of the most valuable lessons are learned during that "newbie" time period when you "don't know what you don't know" (to borrow from Darrell Waltrip). During this experimentation period, new cooks are free to try anything and everything and they haven't yet developed tunnel vision when it comes to bbq.

Using a certain spice rub or sauce just because so and so does it and wins alot, is not necessarily the best approach to take. Although so and so might use a certain brand, the real "secret method" is the other stuff they add to it like honey, jelly, sugar, etc.; and sometimes those "additives" make the difference between winning occasionally and winning consistently.

It's human nature to want to take the easy route, but when it comes to consistently producing prize winning contest entries; I'm just not sure "easy" always wins.

BBQ Blog Digest

Here's a few noteworthy posts from the blogosphere about barbecue:

Serious Eats discusses how to eat out like a local.

"Pull off the highway, engage a local. At the gas station, talk to not only the attendant but to the two or three local people standing at the pumps next to you. Ask them where they like to eat. Make it clear you aren’t looking for a chain—you’re looking for their best local food. Locals know the spots where prices are low, flavors are bold, and where everyone gathers."

GridSkipper.com has a article that rates New York City's best bbq.

"...New York has also experienced an onslaught of barbecue restaurants. Some have been deemed "authentic" by fans; some lack any resemblance to a Texas or Carolina outpost, but make up for it in taste. (And there are some that just plain suck.) "

And last, but not least...here's a bbq video trailer I found on You Tube titled Inside the World of Championship BBQ

Aging Beef

According to the University of Minnesota Extension Service, beef flavor improves with age.

Their website explains that it's typical for beef carcasses to be aged about 7-days prior to butchering into retail cuts. The article goes on to explain that aging beef is more effective for older cows and for beef that is darker in color.

"in carcasses where lean was lighter in color, tenderness continued to improve during up to 16 days of aging....maintain the temperature at 30 to 35 degrees F while the beef carcass is being aged"

To learn more about the advantages, disadvantages, and risks associated with the aging process, visit the University of Minnesota Extension via the world wide web.


Competition BBQ Secrets

BBQ Hall of Fame

Ray Basso, well-known publisher of TheBBQForum.com and several other bbq websites, designed another website that features bbq -- The Barbecue Hall of Fame.

From the website:

"The Barbeque Hall of Fame is a project to designed to preserve the contributions of some of the most important people in barbeque. In order to be listed in this web page, all nominees have to go through a process before being accepted to the BBQHOF."

This project is sponsored by Hawgeyes.com and is just getting started, but one of the first honorees is Arthur Bryant, Kansas City BBQ restauranteur. Arthur Bryant is honored in the businessess category and in the cooks category.

ProQ Water Smoker

There's a new bullet smoker in town folks. It's called the ProQ and is brought to you by Pro BBQ LTD.

I haven't seen one up close yet, but based on the pictures and brochure on the website they look promising. Their modular construction offers the flexibility to grill, roast, and smoke with the same basic unit.

The basic unit comes with a bottom section for the charcoal grate, middle section for the cooking grates, and top lid. You can add additional capacity by adding the optional "stacker" section.

Models available include the Amigo, Buckaroo, and Frontier, with the Stacker option to add additional capacity.

Atlanta BBQ Club

Some guys in Atlanta have organized a bbq club that celebrates the barbecue artform. Membership has it's perks too. For $25 members receive discounts at popular bbq restaurants, a bbq map that identifies bbq restaurants in the Atlanta area, invitations to a once per month "meating", and tips about cooking bbq; among many others.

Now why didn't I think of that?

The website features links to Thompson Brothers BBQ, Hambones, and Fat Matts Rib Shack in the greater Atlanta area.

Bloody BBQ Chicken

It's almost painful to type the title to this article and I realize it's not very appetizing, but this topic is gaining more and more press in bbq circles.

We've had a good amount of success cooking bbq chicken in FBA and KCBS sanctioned contests. We've always cooked our chicken thighs "low and slow" to an internal temperature of 170 degrees. To this point we've never had an issue with the judges and I hate to jinx it by talking about it, but it's a topic worth exploring.

There's a discussion at HomeBBQ.com that talks about removing the veins in chicken thighs to help reduce the effect from "clotting" that even can cause blood to appear in chicken cooked to a conservatively high 180 degrees.

It sounds like I need to start paying more attention to my chicken thighs and try to "devein" them before my next cook. It can't hurt.

Competition BBQ Secrets

Veranda Smoker Cover

If you own a "bullet" smoker like the Weber Smokey Mountain, as known as a WSM, the Veranda Smoker Cover is a nice addition to your bbq collection.

Although the WSM is very hardy and can be left outside for short periods, prolonged exposure will corrode the air vents and the door latch mechanism. A smoker cover like this one available on Amazon.com, will protect your bbq investment.

BBQ Contest in Panama?

The Florida BBQ Association is scheduled to sanction a bbq contest in the country of Panama next year. I checked the list of contests on their website, and it's not yet listed, but Chuck Ray of the FBA confirmed theses plans during a recent judges meeting at Pig in the Park.

The FBA currently has more than 300 members and is adding 6 new contests to their schedule in 2008. They've sponsored contests in Florida, Georgia, Alabama, and Tennessee during the past seven years and now they've scheduled their first international event.

Panama Canal anyone?

Hot Chili Pepper

There's a new hot pepper on the scene. Previously, the Red Savina was considered the hottest chili pepper on the planet, but researchers at New Mexico State have crowned a new "world's hottest pepper" -- the Bhut Jolokia, twice as hot as the Red Savina.

To determine the level of heat in peppers, scientists measure the amount of capsaicin.

Competition BBQ Secrets

Pig in the Park - Florida Barbeque Association

I spent the day at Pig in the Park in Kissimmee, FL. This bbq contest sanctioned by the Florida Barbeque Association, was held at the Osceola Heritage Park. The event had 25 professional and 8 backyard cook teams.

The event also featured a monster truck show, a motorcycle daredevil demonstration, a classic car show, local vendors, and displays from non-profit organizations.

I haven't judged an FBA event for a 2 1/2 years and I'm surprised at the dramatic increase in the overall quality of the judges' samples.

I took these pictures of these nice looking concession trailers just prior to leaving the event.

Congratulations to Swamp Boys -- Grand Champions.

Competition BBQ Secrets

Jon El's BBQ - Boonville Missouri

Linda and I visited my parents, sisters, and brothers in Boonville, MO last week. There's a new bbq restaurant that opened this year on Route B near the I-70 overpass and we stopped by for lunch on Thursday.

It's kind of funny now that I've become a bbq afficianado, because growing up in Missouri I never ate bbq in a restaurant. I didn't know there was such a thing.

The location is great and decor is about what you'd expect from a small town restaurant or cafe. The restaurant has seating for about 30 people and plenty of parking.

I had beef brisket and several in our group had the bbq pork. For $7.95 the portion sizes are good. The marcaroni and cheese and the french fries were popular side items, but the bbq was dissapointing.

How to BBQ

For those new to cooking barbecue, or new to competing; I've posted these how-to BBQ tips over at TheBBQGuy.com and thought I'd share them here as well.

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.

Competition BBQ Secrets

Sarasota Ribfest

Linda and I attended the ribfest in Sarasota yesterday and learned a lot about how not to organize a bbq festival.

It was the first "ribfest" we've attended in person and we were excited about the experience. The ones I've read about and seen on television were boisterous affairs and well promoted with large crowds of spectators. Unfortunately, we left festival sorely dissapointed.

The event was held at the old Sarasota fairgrounds and admission was $7 per person. We paid our money and entered the event. They only had three vendors cooking bbq to go along with a beverage vendor, a hot tub distributor, and someone giving camel rides. The bbq was terrible, but you could eat it in an air conditioned building while listening to live entertainment.

Competition BBQ Secrets

We watched many, many dissapointed faces enter the event, hopeful for a real "ribfest", but almost angry to find a hodge podge festival that appeared "slapped" together at the last minute.

Next year, if there is another year for this event, they need to add 10-15 more rib vendors and promote the event better on television, in the newspaper, and on radio. It was so poorly attended that at one point I counted more police at the event than people eating bbq.

I applaud the air conditioned facility, but give a big thumbs down for the event overall. We should have saved the $35 we spent at the event and $25 we spent for gasoline and stayed home.

BBQ Restaurant Menu

If a fellow was to purchase a bbq restaurant and the menu included Philly cheese steaks and traditional hamburgers, I'm thinking the first step to improving the business foot print and credibility would be to get rid of the Philly cheese steaks and hamburgers from the menu.

Do you agree?

Also, I'm thinking that if the restaurant is closed on Sundays, the second step to improve profits would be to open on Sundays.

Am I on the right track here?

The business was established in early 2007 and is apparently not meeting the owner's expectations. I've not eaten at the restaurant yet at this point, but I'm thinking that part of the problem is that they serve a lot of non-bbq items. The owner is also talking about adding breakfast to the menu.

From my personal viewpoint, a bbq restaurant should serve bbq and only bbq. I can see hotdogs for the children's menu or possibly fried chicken, but not Philly cheese steaks.

If a guy just had to have hamburgers on the menu, I'd prefer a "bbq hamburger" and not the traditional McDonald's variety burger.

Here's some more details about the business I'm referring to:

Asking Price: $62,000 (cash, no terms offered)
Gross Revenue: $172,784 (annualized)
Cash Flow: $31,460
Inventory: $2,000 (Included in Asking Price)
FF&E: $15,000 (Included in Asking Price)
Rent: $1,700 per month and 1,100 sq feet with parking

Competition BBQ Secrets

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

Memphis BBQ Network

A group of contest judges and long-time bbq enthusiasts have banded together to form a new bbq sanctioning body known as Memphis Barbecue Network.

A recent edition of the Barbecue News announced that the Memphis in May organization is changing their methods of operation and strategy for bbq contest promotion. A letter was mailed to cook teams announcing the changes.

I don't compete in MIM contests, but I found it unusual that they chose to announce the changes without specifically explaining how they plan to "expand the scope" of their organization. I also wonder if the changes they announced has anything to do with the changes the KCBS announced earlier this year.

Sunshine State Chili Pod

I received an e-mail this afternoon announcing the Sunshine State Chili Pod. I thought I'd include some contact information here for anyone interested. It's chili contest information, but I consider chili cook-offs close cousins of bbq cook-offs.

Here's some history of the organization from the website:

"The Sunshine State Pod was seeded in 2001 by a vote of the Chili Appreciation Society International (CASI) Great Peppers. We are the sponsoring body for CASI cook-offs within the state of Florida. The pod was started up by Bill Garbutt, Tom Ince, Myrna Ince, and Ken Rodd. The Pod's mission is to promote chili and raise money for charitable organizations thru chili cook-offs."

For information contact Candi at farevelo@bellsouth.net. The website provides more information and pictures about chili cook-offs in Florida with pictures and a membership form.

Link to membership form.