BBQ Ribs

Here's some ribs from a test cook we did on Saturday. The ribs were made with two different types of rubs and two types of bbq sauces.

Our favorite included Ole Ray's Apple and Cinnamon sauce with Blues Hog bbq rub. The sweetness of the Ole Ray's sauce combines nicely with the Blues Hog rub.

The ribs were cooked for 3 hours meat side up, wrapped in a honey and dark brown sugar mixture with a little apple juice and then foiled for an hour. I unfoiled and applied finishing sauce for the last 15 minutes. They came out tender and juicy just like I like them.

BBQ Pork Ribs and Boston Butts

For stock car racing fans there are very few NASCAR races that compare to the night race at Bristol and for southern bbq fanatics there isn't anything that comes close to good old fashioned bbq pulled pork and ribs. And when you combine the two....you had better watch out because things just might get out of hand! I'm in the middle of preparing some pulled pork and bbq ribs for tonight's festivities.

It's also a good time to test some new competition recipes and validate some of the old standbys. We'll be eating well this week. Ummm...leftovers!

Electronic Temperature Controllers

I have mixed feelings about electronic temperature controllers used in conjunction with bbq cookers. I do not currently own any type of thermostat control device used in conjunction with any of my smokers, but I do understand why some folks like them.

I personally know someone that owns a Backwoods Smoker, a WSM, an original FE pellet cooker, a Dominizer, a Stumps, and a Caldera knock down design "box" smoker. All are good smokers and all cook excellent bbq, but some are newer designs than others and some have more little tricks and gadgets involved than others.

I tried to convince myself that I need to give in and purchase an electronic temperature controller too, but reached the conclusion that it's something I just don't need. My cookers will hold a steady temperature for hours and hours on end without a thermostat to control them.

As far as I can tell, there are only three reasons you absolutely have to buy a thermostat controller for your bbq cooker.

1. You like to play with the newest and most trendy "gadget" available.
2. You have a lot of extra money burning a hole in your blue jeans.
2. You own a bbq cooker that is so poorly designed it won't hold a steady temperature without an electronic thermostat.

Competition BBQ Secrets

Citrus BBQ Sauce

Since we live in Florida and for a little something different, I made a citrus bbq sauce recipe based on the recipe located on the back of the Dixie Crystals dark brown sugar box.

Tangy Orange Barbecue Sauce

1 regular can orange juice concentrate

1 small can tomato sauce

1 small can tomato paste

1 cup dark brown sugar

6 tbsp soy sauce

2 tbsp brown mustard

2 tbsp lemon juice

1/2 cup chicken stock

2 tsp hot sauce

2 tsp salt

4 tsp Worcestershire sauce

2 cloves crushed garlic

Simmer in covered sauce pan for 20 minutes. Be careful not to scorch.

(The basic recipe comes from R. and D. Herring in Richmond, TX, but I did not follow it exactly as written.)

Where to buy knives

For a bbq afficianado, high quality knives are a necessity. They are safer to use and stay sharper for longer time periods. As an example, the last thing you want when slicing St. Louis spareribs is for the handle to break, or a slip that causes unnecessary injury.

The Knife Merchant online is an excellent source for your next knife purchase.

They carry a wide variety of knives including Global, Kyocera, Wusthof, Forschner, Messermeister, Shun, and many others.

I recently did a search for standard meat cleavers on their web site. Click here to read the results.

BBQ Tri Tip Bottom Sirloin Beef Roast

I decided to barbecue something different yesterday and since I've never cooked Tri Tip Beef before, I picked up a 2 1/2 pound Tri Tip Beef Roast at the local meat market. Tri Tip is also known as "Bottom Sirloin".

Santa Maria Tri Tip is really more a particular style of grilling than an exact recipe, but if you do a quick Google search for Tri Tip Recipes, you'll find at least a hundred web sites that detail the Santa Maria style for cooking this particular cut of beef. Most recipes recommend using a a bbq grill with an adjustable grate and oak wood for flavor. I decided to use my Weber Smokey Mountain.

I prepared a simple beef rub and liberally seasoned the meat.

Tri Tip Rub

2 tbsp Kosher salt

2 tbsp garlic salt

2 tbsp onion powder

2 tbsp black pepper

I prepared a 225 degree fire and added some apple chunks for seasoning.

I placed the tri tip roast on the lower grate in the WSM. The tri tip was cooked for 15 minutes on either side to help seal the juices. I inserted a temperature probe and cooked to an internal temperature of 145 degrees, which took about 45 minutes.

BBQ Tip: Tri tips are not a well marbled as a brisket or pork butt, so you'll get better results if you cook this cut quicker than you would typically cook using the WSM. I opened the bottom air vents and let the cooker temperature rise to 300 degrees.

If you want a medium rare tri tip, you may want to pull the meat off the grill a little earlier because the meat continued to cook while resting. By the time I sliced it open, the tri tip was closer to medium well than medium rare, which is what I actually wanted anyway.

I sauced my tri tip with Ole Ray's Apple Cinnamon Barbecue Sauce.

If you try this recipe, you'll want to flip the meat periodically to ensure it doesn't burn on either side. I flipped it about every 20 minutes in the WSM and it came out perfectly.

National BBQ Rankings

I don't know about you, but I always enjoyed reading the box scores for sporting events. I like seeing who did what...who is hot and who is not...etc. I love statistics and trying to find the hidden meaning in them.

I've always wondered why the Team of the Year standings weren't published at KCBS.us for sanctioned barbecue events. The Florida Barbeque Association has provided event by event scores and Team of the Year standings on their web site for years. In fact, they usually have them posted within 24-48 hours of the event conclusion.

Some loyal barbecue fans over at the National BBQ Rankings web site have started a valuable service for bbq fans. NationalBBQRankings.com launched recently to provide an online source for KCBS Team of the Year standings on a week by week basis. I applaud the effort. Now we'll be able to follow along throughout the year and see what teams are on the rise and which ones are on the decline for KCBS Team of the Year.

Peck's Chicken

Linda and I ate lunch at a restuarant called Peck's Flame Broiled Chicken yesterday for lunch. It's a nice looking "bbq style" restaurant near our house. They have seating outside for about 15 people and inside seating accomodates up to 30 people. I had ribs and Linda had chicken.

While there, I noticed a brochure advertising a "ground floor" opportunity to start a Peck's Fame Broiled Chicken restaurant. The brochure advertised a "variety of investment options" including "management/ownership and geography territory exclusive right packages".

The restuarant near our house is apparently the 2nd location in existence, so this is truly a ground floor / start-up opportunity.

For anyone looking for a restaurant start-up opportunity, you might want to learn more about Peck's Flame Broiled Chicken.

Griller Grouper Sandwich

While this definitely fits more in the "grilling" category than the type of traditional hard core barbecue that I usually cook, I do enjoy a grilled grouper sandwich from time to time. As luck would have it though, when I order a grouper sandwich at a local restaurant I might not always be getting the "real" deal.

It seems that some restaurants who were charging premium prices for grouper were actually serving a fake grouper. But, that may have been a blessing in disguise because some published reports claim that due to the level of mercury contamination in grouper, it's not healthy to eat it more than a couple times per month.

To read more about the "great grouper controversy", visit the St. Petersburg Times newspaper.

It turns out all this fake grouper has improved the overall quantity of "real" grouper stocks at your favorite fishing spots.

BBQ Blues

Hey bbq friends and neighbors. I'm sitting out on my patio this a.m. surfing the web on my new Dell Latitude D830 laptop (like it a lot). I had a medical procedure a while back and I'm still not up to cooking barbecue this weekend.

I've been visiting my usual bbq favorite sites including The BBQ Forum, White Trash BBQ, Florida Barbeque Association, and Kansas City Barbeque Society and thought I'd listen to a little blues music. I ran across an online radio station I wanted to share call Blues Man . In the past few minutes I've listened to classic by blues heavy weights like Billie Holiday, John Lee Hooker, and Johnny Winter. They throw in some little known/unknown artists too like Big Mike Welch (not too bad at that).

If that's not you particular flavor for blues, then here's another option....Pandora Radio . I typed in Stevie Ray Vaughn in the search box and it searched for stations that play that type of music. Within seconds I was listening to Lonnie Mack singing "From Nashville to Memphis" and next Albert Lee playing "That's Alright Mama: From Country Fever to Black Crow". I really like this service from Pandora Radio. I guarantee I'll be a regular user.

Do you have some favorite bbq music online stations you'd like to share?

Cheaters, Cheaters Everywhere

Point shaving in college basketball. Unethical NBA referees. Steroids in Major League baseball, track and field, the Tour de France, Boston Marathon, triathlons, and on and on and on. Cheaters are everywhere these days.

Whatever happened to good old fashioned compeition? You know....the kind where the best team wins.

Recently I was asked if I've ever witnessed cheating at bbq contests.

I don't necessarily think it's common place, but I'm sure it does occur. I've seen some things that are questionable at several contests ranging from a team using a crock pot to heat their bbq sauce before dipping their chicken in it a few minutes before turn-in to a team showing up to a KCBS sanctioned event at 6 a.m., cooking all four categories and finishing in the top-5 overall.

I've also witnessed some questionable meat inspectors who didn't actually inspect the meat being cooked before it was prepped. I've seen meat sitting out at room temperature from 10 p.m. at night, when the team went back to their motel to sleep, until they returned to put it on the cooker at 5 a.m. (they were awarded Reserve Grand Champion at the event).

The bottom line.....whether it's bbq, baseball, basketball, football, cycling, track and field, or whatever; some people will go to great lengths to win-at-all-costs. My take on it....if you need the money that bad, you can have it. I prefer to win the old fashioned way...as a result of my own personal efforts and dedication.

But the biggest thing that irks me in particular at a bbq contest are quiet hours violations. At one contest the team next to us stayed up all night playing their loud music and drinking so much they were too drunk to cook. Just before their wives came the next morning they started being real nice to Linda (hoping she wouldn't mention it to their wives).

BBQ Rub Secret

Do you have a favorite bbq rub? Are you wishing that it had a little more salt flavor or wish it was a little sweeter?

Instead of buying more rub, tweak the rub you've been using by adding a little more salt, more sugar, or a little of both.

I started out my bbq hobby with Head Country All Purpose Seasoning. It's a basic bbq rub that has been used in bbq competitions with much success. In fact, I predict it's the basic formula that many, many bbq teams are using for their brisket rub. It's a little tame for my tastes, but that's easily cured by adding some white pepper, a little more cayenne, or fresh ground pepper to the mix.

For bbq spare ribs, try equal parts Head Country and brown sugar. If you don't get the results you hoped for add more or less sugar and try it again.

If you'd like to buy some of my personal brisket rub, visit TheBBQGuy.com. You won't be dissapointed.

BBQ Blog Statistics

The BBQ Blog is grateful for each and every visitor that drops by to check us out. I'm always amazed at how many international visitors the blog receives. I thought I'd share some statistics to demonstrate just how popular the sport of bbq has become around the world.

If you have a bbq oriented web site and would to exchange links with us, please send me an e-mail or leave a comment below.

Competition BBQ Secrets

Home Grown Honey for Barbecue

I suspect that most barbecuers use honey in their bbq process at some point. Whether they add honey to a commercial bbq sauce to "improve it" or whether they make their own bbq sauce from scratch, there's most likely some honey involved.

I've made posts in the past about knowing your beekeeper and buying local honey. Today I thought I'd share a little knowledge about becoming a bee keeper and having your own "private" supply of honey in your backyard.

The University of Georgia offers a "how to" institute and education program called the "Georgia Master Beekeeper Program" and makes lecture notes available to anyone that wants to read them. They also have some pictures from previous institute programs. There's a vast range of information available about honey bee biology, preparing to keep bees, and other winter and spring management considerations. It probably won't enable you to start your own hives, but it's definitely a good place to start learning about bees.

My brother-in-law and nephew keep bees at my father-in-laws farm in Tennessee and based on about 7-years of observation, keeping bees is a lot of hard work during certain times of the year, but very rewarding at harvest time.

We've become their best customers and purchase more than $100 of Tennessee clover honey each year. It pays to be nice to your beekeeper. Store bought honey just doesn't measure up.

BBQ Secrets!

BBQ History

History of Barbecue in the South

A University of Virginia graduate student has prepared a thesis documenting the origins of barbecue in the south. Whether you are barbecue pro or amateur, backyard cook or barbecue expert...the attached article will teach something you didn't know about barbecue.

She has documented barbecue from a historical perspective and also included some recipes .

There's even a barbecue bibliography if you would like to research the subject further.

BBQ State Championship

I've noticed a trend developing in bbq contests. There are multiple contests that are called "state championships" in the same state.

The declaration as a "state" championship suggests that winning that contest makes you THE state champion. Imagine winning the "state championship" and later finding out that there are 4 - 5 other teams certified as "state champions" in the same state.

If the state champion from each of the 50 states advance to a national championship such as the American Royal , I'd expect there to be a maximum of 50 teams in the national championship event.

Multiple champions from each state at multiple contests that are called "state championships" kind of lessens the significance of the accomplishment in my mind.

Does the NFL crown multiple Superbowl Champions? Does MLB crown multiple World Series champions? Does more than team win the College Football National Championship?

Then why do bbq sanctioning bodies feel the need to crown multiple state champions?

Alton Brown: Feasting on Asphalt

Don't you just love Alton Brown?

I watched the Food Network program Next Food Network Star marathon yesterday. Alton Brown was featured heavily in a couple of episodes.

Besides his regular Good Eats and Iron Chef America programs I really enjoyed Feasting on Asphalt episodes last year.

The second season of Feasting on Asphalt begins later this month. If it's anything like last year, it's going to be a "must see". I envy the guy. Not only does he get to eat at some cool restaurants in out of the way places, but he gets to ride his motorcycle around the country and get paid for it!

If you're in Nashville or will be there on August 12, you can get up close and personal with Alton Brown at Gaylord Opryland Hotel. He will be featured as part of the celebrity chef series.

How to BBQ Like a Pro

A lot of would be bbq competitors are a little apprehensive about entering their first bbq contest. It's natural. The fear of the unknown is a powerful emotion.

Rule #1: Don't believe anyone or anything you read on bbq message boards until you've had a chance to try it out for yourself first.

What started out as a "how to" phenomenon on the web has turned into an ego-fest on some of the discussion groups. As a guy that grew up in Missouri and someone that has spent the last several years reading about bbq on the web, sometimes you've got to "Show-Me" before I fully embrace and believe the advice I read about on discussion boards as THE ONLY definitive method for cooking barbecue. There's more than one way to cook prize winning barbeque. Just because Billy Joe Bob Smith cooked in two or three bbq contests 10-years ago and won a few trophies, that doesn't make him the bbq "authority".

Rule #2: Keep your cooking area neat and clean.

There's nothing less appealing about cooking food than an unclean cook or an unclean food prep area. If you want to be taken seriously as a bbq competitor, you need to keep your cooking area clean.

Rule # 3: Set a budget and stick to it.

Competitive barbecue is one sport where bigger and more expensive is not always better. There are people cooking on $250 smokers they transport to bbq contests in the back of their mini-vans and pick-up trucks who are beating the living daylights out of the $20,000 rotisserie smokers mounted on trailers and people driving $150,000 motorhomes. You don't have to keep up with the bbq Jones to compete in bbq contests.

Rule #4: Establish realistic goals and practice, practice, practice.

It's very difficult to win a bbq contest. There's 1 chance in a 1,000 that a bbq team is going to win the first bbq contest they enter. After you compete for a while, you'll begin to make subtle changes to your technique that gradually improve your results.

BBQ Concession Trailer For Sale

If you're looking for the ultimate bbq concession trailer eBay is a good place to start your search. A local company located in Brandon, FL, Olympia Blends Products and Services, LLC has a brand new 8 X 32 ft bbq concession trailer for sale on eBay. They also sell an eBook about starting a concession business that sounds promising.

Here's a list of some of the NSF certified equipment installed in the Wells Cargo trailer posted in the advertisement:

-NSF APPROVED 96” long commercial hood system with grease extracting exhaust fan
-NSF APPROVED commercial stainless steel 23 cu. ft. stand up refrigerator manufactured by True, model T-23
-NSF APPROVED commercial stainless steel 23 cu. ft. stand up freezer manufactured by True, model T-23F
-NSF APPROVED commercial stainless steel 23 cu. ft. solid door stand up heated cabinet manufactured by True, model TH-23
-NSF APPROVED commercial 2 well LP steam table (spillage pans and inserts not included)
-NSF APPROVED 18” stainless steel work top table with an adjustable underneath shelf
Three - NSF APPROVED commercial 40 LB LP fryers with 2 baskets each
-NSF APPROVED 36” commercial LP flat top griddle
-NSF APPROVED 36” commercial stainless steel equipment stand with an adjustable underneath shelf for griddle
-NSF APPROVED commercial LP Ole Hickory Smoker with revolving racks and foot switch, model EL-IB (includes smoke extractor and cook and hold gauge to monitor meat - cooking capcity: Ribs (3 & down) - 60, Baby Back Ribs - 90, Boston Butt - 50, Turkey - 30, Chicken (whole) - 50 (half) - 135, Brisket (12 lb) - 40, not to mention you can access this smoker from the inside of your concession so you don't have to walk in and out of the unit to feed your customers
-96” long stainless steel backsplash under the hood

As they say, "quality doesn't come cheap."

Mothership BBQ Closes Doors

I am sorry to say that Nashville bbq restaurant Mothership BBQ is no longer open for business at it's original location. I've been following it's progress on their blog from the beginning and I am sorry to hear that things didn't go as planned. However, I'm happy to report that a new and improved version is on the way to another well-deserving Nashville neighborhood.

Mothership demonstrates the power of the Internet when launching a business. The restaurant received a huge amount of free publicity and notoriety in Nashville that is attributable to it's high profile home on the world wide web.

According to the blog, the owner is forming a new partnership with some investors and actively looking for a new location. He's still looking for investor's that want to participate in the opportunity to build a bbq restaurant from the ground up. For a low, low investment of $5,000, you too can be in the bbq business. It sounds like a bargain to me. You get to own a restaurant, but you avoid the potential pitfalls associated with laying it all on the line.

Mothership did things the hard way--the old fashioned American way. The owner didn't buy a franchise or pay thousands to a consultant to learn the "right way" to do things. Nope. He had a dream and he followed it. Kudo's my friend.