Holiday Weekend BBQ

Like millions of others, I'm cooking bbq this weekend. I put 2 pork butts and three racks of ribs on the smoker at 8:15 p.m. The ribs finished up at 12:30 a.m. and the pork butts were taken off the smoker at 2:30 a.m. before I headed to bed.

I was awakened this morning at 6:30 a.m. by the smell of pork wafting through the house. At some houses it's coffee....at our house it's pork juice. LOL

It's a tune up for my second contest of the year next weekend in Dundee, MI at Cabela's. It was our favorite contest last year. Not only is it the closest contest to our house in Plymouth, MI, but it was also our most successfull. I can only hope that this year turns out the same, but I'm not counting on it.

After Cabela's we have a week until our third contest of the year in Grand Rapids, MI and after that, it's off to Madison, IN in August.

Happy Fourth of July weekend!

BBQ Contest Liability Concerns

I'm a member of the Florida Barbecue Association and Kansas City Barbecue Society and have competed in several competitions sanctioned by both organizations. In total, I'd estimate that I've competed in nearly 30 barbecue contests.

When registering for my last few bbq contests, I've noticed a thought provoking trend among contest organizers. Organizers have been including a "waiver of liability" form along with the other entry forms/registration information and the competitors are required to sign it and send it in with the entry fee.

The gist of these "waiver of liability" or "hold harmless" forms is an attempt to release the contest organizers of liability in the even that a competitor, judge, or spectator becomes ill after eating meat cooked at the event, or if spectators, judges, competitors, etc. become injured at the event as a result of the actions of the competitors.

I suspect many competitors sign these forms without even reading them. I must admit that the first few forms like this that I received, I signed without giving them a second thought, much less reading them word for word. These types of "release" forms bring to light an interesting problem for contest cooks.

The goal of many bbq contests is for the bbq contest and it's competitors to "draw" or "attract" spectators to the event. Often the event is in conjunction with a charity fund raising effort sponsored by a local civic organization and in some case the county or city municipal government.

As a non-lawyer and non-legal educated person, it appears that by agreeing to participate in these events and signing the various types of "release" forms, the competitors might be opening themselves up to the potential for liability issues if unfortunate circumstances, accidents, or possibily negligence by a cook or cook team member resulted in an injury or illness.

However, not being someone that likes to bring up the negative side of an issue without offering a solution, I would offer the following thoughts about what the bbq sanctioning bodies can do to help the cook teams, the organizers, the judges, and the spectators.

What about the possibility of the bbq sanctioning body (i.e. KCBS, FBA, MIM, etc.) negotiating a discounted "member" rate for liability insurance that the cook teams could purchase? Perhaps it's feasible that the liability policy would cover the competitors while competing in KCBS events throughout the year, and maybe even provide some benefit for those that also pursue other bbq interests such as catering, vending, instructional cooking seminars, etc.

Perhaps some readers of the bbq blog have experience with these types of insurance provisions whether for bbq contests or based on experience in other endeavors and would like to weigh in on these suggestions and/or add to the dialogue.

Comments/thoughts/e-mails are welcomed.

Grand Rapids Turkey Cook-Off

The Third Annual Grand Rapids Turkey Cook-Off in Grand Rapids, Michigan is scheduled for October 28 at the Marine Reserve Training Center. The event is a charity event benefiting Toys for Tots.

Competition categories include "Open" and "Whole Turkey". The highest combined score wins the contest.

They've added a Junior category this year for younger cookers.

There is a $25 entry fee if you register before October 15. The first 20 teams to send in the registrations and entrance fee will receive a free turkey.

Outdoor Cooking: Dutch Oven Style

I've had a 10-inch Lodge dutch oven for two years now and have really enjoyed learning to cook with it. The popularity of cooking with cast iron is on the rise.

There's even a television show on Sunday's on the RFDTV called Campfire Cafe devoted to the art of cooking with this technique.

Byron's Dutch Oven page is one of the best "how to" dutch oven web sites on the internet. He takes you from start to finish and from beginner to experienced with cooking tips, recipes, pictures and much more.

Here's another web site that has dutch oven movies you can watch online. He even has dutch oven podcasts available for the Apple iPod

Illinois BBQ Society

I received a note today from the Illinois BBQ Society announcing their new Online BBQ Bulletin Board. The web site also has some event pictures from the King City BBQ Showdown and has a 'members only' section chalked full of great information. There is a listing of contest information and hot links to BBQ Teams who compete in Illinois!

Check it out.

Better Barbecue Series: #15, Crispy Chicken Skin

It's hard to tell from the picture, but this chicken turned out very well. I've been on a quest for "bite through" chicken skin and finally found it today.

To recap the "quest" for those that haven't been following along, might be new to the blog, or who just stumbled onto my blog via a link from another barbecue web page, I've tried a lot of different methods for cooking chicken this summer.

I've tried low-and-slow, hot-and-fast, low-and-slow followed by hot-and-fast, brining with low-and-slow, brining with hot-and-fast, spraying with applie juice, spraying with lemon juice, and on and on and on. Just when I thought I'd tried everything, I hit on the answer this afternoon: grilled chicken followed by low-and-slow. It was magical.

Bite Through Chicken Skin:

I grilled the chicken the chicken on a medium hot grill for 3-minutes on each side, then I grilled an additional 2-minutes on each side.

Put the chicken in preheated Backwoods Smoker at 225 degrees for 30 minutes and then opened the draft and let the cooker temperature climb for 30 minutes.

I sauced the chicken after an hour in the Backwoods and the meat temperature was 177 degrees, which is a little hotter than I normally cook chicken, but the results were very, very good. The skin was bite through and not rubbery at all.

I think I've found my new method for chicken. It took a while, but you know what they say...."Good things come to those that wait." I guess that goes for chicken too.

Previous article in series.

BBQ Secrets

St. Louis Cardinals: An Evening at Comerica Ballpark

Jeff Suppan, Cardinal Pitcher

$20 View of Game

$20 Seat at Game

$20 Meal at Game

Detroit's Fox Theatre

I thought I'd share some pictures chronicling our weekend adventures at the Cardinals vs. Tigers game yesterday at Comerican Park in Detroit. I know, I know....there's nothing about bbq in any of them, but it was a great day to take in a ballgame and....I've got some bbq pictures to post a little later on tonight.

I'm a long time Cardinal fan that dates back to Ted Simmons, Keith Hernandez, Jack Clark, Tommy Herr, Darrell Porter, Ozzie Smith, Willie McGee, George Hendrick, Whitey Herzog, Mark McGuire, and the list goes on, an on. So when I learned that the Cardinals were coming to Detroit, I just had to go to the game. And, as luck would have it, the only available tickets were standing room only "seats".

The game didn't turn out as I expected, but we had a great view of the bullpen festivities and for standing room only seats, the view was actually pretty good.

Top BBQ Destinations

Best BBQ Destinations as recorded by CheapTickets.com for travel destinations booked 6/30/06 through 7/5/06:

CheapTickets Top BBQ Destinations

(Destination and Best BBQ Joint)

1 Atlanta, GA.................. Fat Matt's Rib Shack
2 Charlotte, NC.............. Carolina Country BBQ
3 New Orleans, LA........ ZydeQue
4 Austin, TX................... The Salt Lick
5 Nashville, TN............. Corky's Ribs and BBQ
6 Savannah, GA............ Sweet Leaf Smokery
7 Louisville, KY............. Mark's Feed Store BBQ

I can't vouch for the bbq joints, but it looks like an interesting list of places to go and things to do this summer.

If you've been to any of these locations and would like to share your experience with the readers of the BBQ Blog, we're all ears.

Let 'er Rip!

8th Annual Iowa State Barbecue Championship

I ran across this article from the Times-Republican about the big contest in Marshalltown, IA this weekend. Cooks will be competing for a chance to win $16,000 in total cash and prizes.

It looks like a whole lot of bonafide Midwestern BBQ heavyweights will be there vying for a chance at the championship.

National Capital Barbecue Battle

The 14th annual National Capital Barbecue Battle will be held June 24 and 25 in Washington, DC. Competitors will be cooking for more than $25,000 in cash and prices and the coveted title of "National Pork BBQ Champion".

Here's the directions to the event.

BBQ History

If you enjoy television programs about BBQ like I do, then you'll probably want to make note of one The History Channel will be presenting on Wednesday, June 28 at 10 p.m.

The program will feature a history of bbq after World War II and explore America's facination with backyard barbecues. The program guide mentions a visit to Arthur Bryant's in Kansas City and some discussion about barbecue contests.

It sounds like a pretty interesting program for bbq fans.

BBQ Secrets

Plant City Pig Jam

Plan to attend the 4th Annual Plant City Pig Jam State BBQ Championship on Saturday, November 18, 2006 at 10:00 AM in Plant City, FL.

Pig Jam is sanctioned by the Kansas City Barbeque Society. Contestants will compete for cash and prizes in professional, amateur and kids’ barbecue competitions throughout the event.

Guests will be able to purchase some of the country’s best BBQ ribs, pork, beef brisket and chicken, plus there will be live entertainment, a rock-climbing wall, moonwalks and other activities.

For more information, contact the Greater Plant City Chamber of Commerce at 813-754-3707, or log on to www.plantcity.org.

BBQ Secrets

BBQ Taste Test

The summer 2006 issue of Cook's Illustrated includes the results of a bbq taste test they performed recently.

Winners included "Original Rib Style" TEXAS BEST Barbecue Sauce and "Original BBQ Sauce" from Kraft's Bull's Eye line of sauces.

Check out the link to the magazine above to see the list of contenders.

BBQ Secrets

Bulls Eye Barbecue Sauce

I received two 18-ounce bottles of the new Bull's Eye Barbecue Sauce in the mail on Friday.

Bull's Eye recently introduced four new flavors:

Steakhouse BBQ with A.1.
Smokin' Chipotle BBQ
Raging Buffalo BBQ
Sweet & Sticky BBQ Rib Sauce

The folks at Bull's Eye were kind enough to send me complimentary bottles of the Steakhouse BBQ and the Raging Buffalo to try out.

I've been busy this weekend and haven't felt like pulling the grill out for steaks or wings, but it's definitely on my list of "to-do's" real soon.

BBQ Secrets

Henckels Stainless Steel Meat Cleaver

I can personally vouch for the quality of this Henckels meat cleaver. I've owned one for three years now and love it. I've owned other cleavers, but honestly believe that this may be the last one I ever purchase. It's just that good.

This cleaver chops through joints and bones with ease. The cleaver has a 6-inch forged stainless-steel blade and a black plastic, three-rivet, full-tang handle. The best part--this cleaver has lifetime warranty.

J.A. Henckels has long been known for crafting some of the world's finest cutlery. It's an ideal knife to add to your cutlery collection.

Click here to purchase this meat cleaver.

BBQ Secrets

Organic BBQ Sauce

Most bbq sauces available in the big grocery store chains these days list high fructose corn syrup as a primary ingredient. If you're like me you'd probably like to keep your soda pop separate from your bbq sauce, and that's where Consorzio Organic BBQ Sauce can help.

This bbq sauce was developed by Michael Chiarello of PBS notoriety.

Consorzio products were originally created by renowned Napa Valley chef and author Michael Chiarello of the PBS TV cooking series "Season by Season." The fresh, bold flavors of Michael's Napa Valley home provide the perfect inspiration for his creativity.

Michael first developed flavored olive oils and sold them out of the back door of his restaurant. It wasn't long before local specialty stores became aware of these products and encouraged Michael and his partners to make them widely available.

So, Michael joined forces with a few partners to form Consorzio. (The word "consorzio" means "gathering" in Italian. It is a place where cooks and farmers gather to buy and sell fresh fruits and vegetables.) Their goal was to make all-natural, bold-flavored products that make cooking convenient. Today, Consorzio is the largest producer of flavored olive oil in the U.S., and the line also includes dressings, marinades, and barbecue sauces.

Product Features

-Case of six 12-ounce bottles (total of 72 ounces)

-Bold, tangy, sweet flavor, with just a kick of chile pepper

-Certified organic by Quality Assurance International, all-natural

-Great with chicken, beef, or pork

-Baste with barbecue sauce during last five to 10 minutes of grilling

Label Information

Ingredients: Water, Organic Evaporated Cane Juice, Organic Tomato Paste, Organic Vinegar, Salt, Organic Spices, Organic Chili Pepper, Natural Smoke Flavor, Caramel Color, Organic Cayenne Pepper. Contains at Least 95% Organic Ingredients.

Directions: Shake well before using. Refrigerate after opening. Discard sauce used to marinade meat. Do not reuse. For Best Results: Baste with sauce during last 5-10 minutes of grill time to avoid burning.

Billy Joe Shaver

I try to keep the posts on this blog bbq related in one way or another, but I've been hunting and pecking on Google tonight and ran across Billy Joe Shaver's website.

He's probably the "Biggest Country Music Artist You've Never Heard Of", a phrase coined by journalist, Dan Rather; and actor Robert Duvall is a big fan of his song writing ability. Billy Joe's music is classified as "Americana" by the music industry and doesn't get much air time on most country music stations.

I recall a 60-Minutes interview with him last year that was really quite profound. Billy Joe has been featured on the popular CMT program "Crossroads" and is currently getting air time on Sirius Satellite radio's Outlaw Country channel 63 for his re-recording of a previous smash hit, now a classic--"I'm Going to Live Forever"--with Big and Rich.

I'll sign off now with words from another of Billy Joe's best-known songs, "Try and Try Again":

"If at first you don’t succeed, just try and try again. If all you do is lose, you better find a way to win. If at first you don’t succeed, try and try again."

Hey, what do you know, there's the bbq contest tie in.

Purchase Billy Joe Shaver's music

Grilling Tips

I do not own a propane grill (and have no intention of ever owning one), so this list of grilling safety tips might surprise some of my regular readers, but most of the following list also apply to charcoal grilling; and to low and slow cooking.

From the Hearth, Patio & Barbecue Association:

1. Position your grill/smoker in open areas away from buildings and high traffic areas.
2. When lighting a gas grill, always keep the lid open.
3. Check propane tank levels before the day of the barbecue.
4. When grilling/smoking, wear clothing that does not have hanging shirt tails, frills or apron strings.
5. Marinate foods ahead of time. Always marinate in the refrigerator, never on the counter.
6. Trim the excess fat from meat to avoid flare-ups.
7. Place vegetables and fruits at the outer edge of the grill to prevent burning.
8. Always use long-handled barbecue utensils to avoid burns and splatters.
9. When grilling/smoking, use tongs or spatulas to move or turn meats instead of a fork to minimize the loss of juices.
10. Use a meat or “instant read” thermometer to ensure meat is cooked thoroughly. As a guideline, poultry 180°F (breasts 170°F); beef, lamb, veal roasts/steaks 145°F to 160°F; any burgers 160°F; all pork 160°F.

A point of additional information for those that regularly cook beef brisket and pork butts/shoulders: the temperature guidelines still apply, but for pulled-pork and tender-sliced brisket, cook those cuts of meat to at least 192 degrees or until tender.

BBQ Secrets

BBQ Contests

BBQ contest season is well underway and many competitors are gearing up for a busy string of contests during the summer months.

It's never too late to join in the fun! The KCBS Bullsheet and National Barbecue News have extensive listings of scheduled bbq contests and contact information.

Besides entry fees and contest meat, here's a short list of items to put on your bbq packing list, whether it's your first contest, or whether you've done more than fifty. I've posted this list before, but I've added some new items based on some recent experiences.

If you see some I've missed, please let me know.

Cooker(s)
Canopy
Ice Chests
Tables
Knives
Electric cords
Wash Basins
Lighting
Electric Box Fan
Lawn Chairs
Cutting Boards
Paper Towels
Dish Cloths
Dish Towels
Heavy duty oven BBQ mitts/gloves
BBQ Utensils
Dishwashing Detergent
Bleach
Sleeping Bags
Sweatshirt
Extra Change of Clothes (or 2, or 3)
Extra Shoes
Rubber Boots

For a more complete listing of items you might need, Smokin' Guns BBQ has put together a very good contest checklist that you might find helpful.

If you have additional questions, feel free to ask.

Heavy Duty Smokers

I ran across a new bbq web site (new to me at least) today for Heavy Duty Smokers, a competition bbq team from Michigan.

The Heavy Duty Smokers team is comprised of Hayden Powers and Michael Terry. They cook on Big Drum smokers and I believe used to help out with the Great Lakes BBQ and Feed Company contest effort last year.