Advantages of Grass Fed Beef?

I grew up on a small farm and we sometimes slaughtered cattle for our family to consume. As far as I knew at the time, all beef was "grass fed". As I got older and traveled to different areas of the country, I learned that the majority of beef we purchase from a supermarket is not grass-fed but rather grain fed - on feed lots.

According to this article published on IdealBite.com, we should all consider eating more grass fed beef. "Grass-fed beef, bison, and lamb have less total fat, cholesterol, and calories than grain-fed. And grass-fed is a good source of potentially-cancer-blocking conjugated lineolic acid." Not to mention that grazing is usually better for the environment versus feed lots.

Click here to find places to purchase grass fed beef.

BBQ Road Trip

I am planning a road trip from Las Vegas to Albuquerque to Amarillo next month. It's a driving vacation that includes a visit to the Grand Canyon. I'm looking for ideas for bbq restaurants we should check out along the route.

A Google search brings up quite a few, but I'd like to weed out the contenders from the pretenders before we leave for the trip.

Amarillo, TX

A. Dyer's Bar-B-Que - (806) 358-7104
B. Cattle Call Express - www.cattlecall.com - (806) 331-1227
C. Desperado's BBQ & Steaks - (806) 372-3030
D. Texas Roadhouse - Amarillo - www.texasroadhouse.com - (806) 352-7427
E. Big Daddy's BBQ - (806) 383-9731
F. Jerry's Famous Pit Bar-B-Que - (806) 376-9932
H. Wesley's Bean Pot & BBQ - (806) 381-2893
I. Hickory Stick Barbecue - (806) 373-3322

Albuquerque, NM

A. Rudy's Country Store & Bar-BQ - rudys.com - (505) 884-4000
B. Quarters BBQ - www.thequarters.com - (505) 843-7505
C. County Line BBQ - www.countyline.com - (505) 856-7477
D. Robbs Ribbs
E. Powdrell's Barbeque House Mr - (505) 345-8086
F. Golden Pride BBQ Chicken - www.goldenpridebbq.com - (505) 294-5767

Any suggestions?

Good Morning America Best Barbecue Challenge

Good Morning America Weekend’s Best Bites series continues tomorrow with the Best Barbecue Challenge. Viewer selected finalists are Dinosaur BBQ (Syracuse, NY), Cousin’s BBQ (Ft. Worth, TX), Woody’s Smoke Shack (Des Moines, IA), and Archibald’s BBQ (Northport, AL).

Voting begins after our segment on the finalists airs tomorrow morning on ABC (8am ET – check local listings elsewhere).

Click here to vote.

Michigan BBQ Rib Contest Seeks Competitors

Novi, Michigan - Hot and tasty summer family fun is on the menu for the first annual West Oakland Rib Cook Off and Family Fest, Sunday August 9 at the Rock Financial Showplace, 46100 Grand River Ave in Novi , MI. The all day event will feature as many as fifty BBQ Rib teams, live music, local restaurant tastings, family activities including a furry creature petting zoo, and much more!

“Experience West Oakland ”, a committee of the Novi Chamber of Commerce, was recently granted a sanction from the Memphis Barbeque Network for their inaugural event, which will offer BBQ competitors the chance to compete for Prize Packages totaling $10,000. A panel of 40 professional and amateur judges will determine the contest results. The Grand Prize Winner will be invited to compete in the “ Memphis in May” Barbeque Network Finals, May 2010. More information on the sanctioning body can be found at www.MBNBBQ.com

Registration information for interested contestants can be found at www.experiencewo.com

For more information, please call 248.486.3424.

Truth In Advertising - Part 2

When visiting restaurants I often chuckle when I see bbq on the menu. As an example, Saturday night we tried out a local restaurant in a nearby town that has a very popular buffet. Two people can eat all they want for less than $20. You pay as you enter and then you don't have to worry about finding a waitress later when you're ready to leave. However, the bbq ribs were not bbq at all. They were most likely oven cooked, or worse...boiled. Then they brushed some bbq sauce on them and called them "bbq ribs". The meat wouldn't even stay on the bones long enough to bite into it. Not my kind of bbq ribs at all, but very popular at this restaurant.

QSRmagazine.com has another example of the truth in advertising issues I'm beginning to despise. Maybe I'm just getting old and my cynical side is taking control, but it's borderline ridiculous.

Kentucky Fried Chicken is advertising a new "grilled" chicken product this week. I've seen the ads every time I've sat down to watch a little TV this weekend. El Pollo Loco, a chain that also serves chicken, has taken exception with the KFC advertising campaign and makes an interesting observation - How can they call it grilled chicken, if they don't cook it over a flame?

Suffice it to say that El Pollo Loco's new advertising slogan - "See the fire, taste the flavor." - is no accident and is likely in direct response to KFC's attempt to cash-in with a "me too" product.

Antibiotics-free chicken?

I never purchase Tyson's chicken anymore. The last few times I did 5 or 6 years ago, it didn't turn out well for bbq. Well, based on this article it will likely be a lot longer than 5 or 6 years. (It might have to freeze you know where first.) While the label might be "legal", it's still not right. In my opinion, right is right, and wrong is wrong. You can't have it both ways.

BBQ Contest on GMA

Good Morning America recently announced a bbq contest.

You can enter an essay of 300 words or less explaining why you like a particular bbq restaurant. Good Morning America will visit the restaurant and feature the restaurant on the air.

Grilled Bison Burgers

Tonight I grilled some bison burgers for supper. If you've never eaten bison, you're missing out.

Bison has a flavor signature that differs from beef, in that it has just a hint of sweetness. I also think it's a slightly heavier taste than traditional beef. I have no scientific proof, but my gut tells me that since bison has much less fat and grease than a hamburger, you taste more of the actual meat.

If you try some, please don't over cook it. Since it has less fat than hamburger, you don't need to cook it as much.

I took these pictures during a trip to Mount Rushmore two years ago.

BBQ Art

Dade City Florida Jack Daniels Qualifier

I received this announcement from the Florida Barbecue Association today.

When: April 3-4, 2009
What: Orange Blossom Special BBQ Fest
Where: Dade City, FL (FBA)

This contest is a State Championship and a Jack Daniels Qualifier.

Who: East Pasco Habitat for Humanity - 15000 Citrus Country Drive - Suite 420 - Dade City, FL 33523(352)-567-1444 or e-mail: for information

The contest is looking for a few more competitors.

BBQ Contest Strategies

We've been competing in bbq contests for almost 5 years now and have had some small successes here and there. When I decided to start competing in Florida Barbecue Association events, I started out cooking with another team. I mainly did the dishes and served as a "go fer", but I learned about the equipment I would need and I also learned just how hard it is to win a bbq contest.

I learned that organization and planning ahead are key to turning in good bbq samples. Any time that I cook bbq I try to do it the same way I would if I was at a contest. It's kind of become second nature now, but I try to use the same sauce, spices and meats. If I do decide to change something with the hopes of improving the product, I try to only change one thing at a time, so I can better track the effects.

I make a schedule for everything that we do when we compete. I try to arrive at the contest sight at the same time, prep the meat at the same times. Get some sleep at the same times, start my fires, begin cooking, etc. at the same basic times. That way it becomes systematic and I can track the results accurately.

I started cooking on a Weber Smokey Mountain water smoker because it was very affordable and since it was an upright style, when I decided to look at bigger models for competing, I naturally gravitated toward the upright-style smokers such as the Backwoods Smoker.

I use a Party model to cook my chicken and I cook the briskets in the WSM. I cook ribs and butts in my other upright--the 2 x 2 McCullough smoker made for me by James McCullough of New Smyrna, FL. James is a great guy and has been cooking bbq and making smokers for more than 20 years. He also makes large trailer mounted rotisseries that are used by competitors and caters around central Florida.

I think the upright smokers allow me to concentrate on the bbq product more and less on maintaining heat and adding wood. My uprights are basically trouble free. They are very efficient and require only about 25-30 lbs of charcoal to cook a contest.

I purchased a very good bbq video set last winter: Inside The World of Championship Barbecue, and BBQ Secrets: The Master Guide To Extraordinary Barbecue Cookin’.

I watched the videos and took notes and tried to relate what I was doing to the video advice and made a couple of adjustments that have really helped our results.

Inside The World of Championship Barbecue takes you inside a major championship competition. Filmed at the American Royal Barbecue in Kansas City, you will gain solid tips from among the top barbecue cooks in this sport. Loaded with valuable information covering the entire (KCBS style) competition process, this movie is intended to help new competitors chart a winning course to victory.

In BBQ Secrets: The Master Guide To Extraordinary Barbecue Cookin’, 3 world champion barbecue competition cooks, and restaurateur’s, share their unique approaches to barbecue cooking. Learn how to apply the authentic “low and slow” methods to making pork ribs, shoulder, chicken, whole hog, beef brisket, and more. Master the art of making spice rubs and marinades, and how to use different woods for proper flavoring. This award-winning DVD offers a wealth of expert knowledge not readily available from other sources, and includes the champion’s own private recipes.

The video set comes with a recipe booklet that has a lot of the recipes featured in the video. I got some good ideas from the recipe book. One in particular has more than paid for the cost of the videos.

BBQ Themed Aprons

I wish we'd have known about Irene Shurson's AllOccasionAprons.com when we were putting together our bbq team shirts and aprons for our competition effort a few years ago.

Here are two sample pictures:

Mike's Smokehouse BBQ & Grill in Tampa

Linda and I ate lunch at Mike's Bar-B-Que in Tampa recently. It's located at 7117 N US Highway 301 near I-4. The restaurant has seating for 30-35 inside and room for another 20-25 on an outside patio.

Mike Andrews used to have a 2nd location in Brandon, but that restaurant is now closed. The St. Petersburg Times featured an article titled "The Ripple Effect", which included a few paragraphs about Mike's. According to the newspaper article, the restaurant that used to employ 28 now has 5 employees.

I urge you to support your local restaurant owners. After reading the newspaper article, I think I'll be going back to Mike's again soon. If you're in the area, stop by for lunch.

I had the pulled pork plate with fried okra and hushpuppies. The okra is breaded on the premises and the hushpuppies were good. The place was packed for Saturday lunch. I'm glad to see it.

Spicewine Smoker

BBQ Food Safety

Nothing can ruin a fantastic day of barbecuing faster than someone getting sick after eating food you prepared. Whether you are grilling in the back yard, catering for a group of friends and family, or preparing bbq food in a restaurant for hundreds of customers each day, you need to follow safe food preparation techniques.

Keeping it cold

When shopping for food, purchase meat and poultry just before you leave the store. Food in the grocery store is stored at temperatures of below 40 degrees and needs to maintained below 40 degrees whenever possible. Food should be referigerated after the drive home as soon as possible. Allowing the temperature of the food to rise above 40 degrees for any length of time increases the possibility of bacteria growth.

Vacuum seal bulk purchases

I often purchase food in bulk to save money. Meat that is not going to be consumed within a couple of days should be frozen. I like to vacuum seal large quantities into smaller packages. For example, if we buy a package of 16 pork chops, I split the chops into packets of 4, vacuum seal them, mark the package with the date, and then place it in the freezer until we are ready to prepare them.

Avoid cross-contamination

As meat begins to thaw, juices can sometimes escape the packaging and cross-contamination can occur. Vacuum sealing is another way to help prevent cross-contamination between meat and poultry when storing or transporting food. When handling chicken, thoroughly wash your hands and any knives and utensils with hot, soapy water before using the utensils to cut other meat.

Marinate Properly

Always marinade meat and poultry in the refrigerator. Contrary to some advice I've read recently on a very popular bbq forum, never, never, allow meat to marinade at room temperature. Meat should be marinated in the refrigerator. When removing marinated food from the refrigerator, place it directly on the smoker or grill for cooking.

Cooking temps

Pre-heat your cooker to ensure that you attain a 140 degree internal meat temperature within 4 hours. Do not allow meat to remain in the danger zone (i.e. greater than 40 degrees and less than 140 degrees) for more than 4 hours.

For more food safety tips and information, there's a nice article on the USDA website that should help.

Frisco BBQ Challenge

BBQ contest announcement:

When: June 19 and 20, 2009
Where: Frisco, Colorado
Entry fee: $200
Prizes: $15,000
Sanctioning and Rules: KCBS

This long running contest (16 years) is a state qualifier for the Great American BBQ, American Royal, and Jack Daniels World Invitational Championship.

HIGH SPRINGS CASI CHILI COOKOFF

I received a notice today regarding a CASI chili contest in High Springs, FL and wanted to share it for anyone that might be interested.

WHEN: Saturday March 28th 2009
WHERE: O’Leno State Park, High Springs, FL
The park is located 6 miles north of High Springs on Hwy 41.

Entry fee is $20 per team.
CASI rules apply.
You can find the rules at WWW.CHILI.ORG

I've been threatening to compete in a chili contest for a few years, but for some reason I've never made it a priority. Who knows, maybe this is THE year to do it. It sounds like fun.

Dale Watson: A Real Country Song

I just love this guy.

BBQ on the Internet

The more I learn about bbq, the more I feel compelled to share it with others. What better medium than the internet? All I need is a key board and an internet connection.

As this website approaches 700 posts, I feel the need to say thank you to everyone who reads or visits this blog. Whether you are a long-time reader, casual observer, or you arrived here via a link from another bbq website for the first time - thanks for making my blog one of the most popular blogs about bbq on the internet.

I started this blog to share my experiences competing in bbq contests. We don't compete as often as we'd like to anymore, but until we can get back to it with more regularity, I've enjoyed sharing more general information that ranges from grilling, southern cooking, favorite products, bbq books, and equipment, etc.

I'm toying with the idea of hosting an "online bbq contest" later this spring. The traditional categories of taste, tenderness, and appearance would revert to appearance alone, since they haven't quite figured out how to teleport bbq samples over the phone lines. Instead of four entries, we'd keep it simple and limit it to one - your choice. Judging would include a documentation of the process and recipes used to prepare the entry. Winners would be determined by a reader vote.

Rules:

1. cook one bbq entry -- chicken, ribs, pork butt, or brisket

2. submit the recipe and pictures documenting the process of preparing the entry

3. entries will be posted here on the blog and readers will vote for the winning entry


What do you think? Anyone want to join me?

BBQ Contest at Auburn University

If you are an amateur or professional bbq team and you live within driving distance of Auburn, AL, there's a bbq contest March 27 and 28 that you might be interested in.

Here's some more information about Boda Getta BBQ:

Participating Teams

Applications

Schedule

BBQ Photos