Tag: BBQ

Recap: Pig-a-palooza 3

When I crawled in bed on Saturday night, my wife asked, “Did you have fun at Pig-a-Palooza”? I informed her that the question wasn’t one that should be asked at the end of a 21 hour day. But, ask me again in a couple of days.

Well, it’s been a couple of days and I can finally say “Yes, it was fun”. I always enjoy cooking BBQ, feeding folks who have never had good BBQ, and seeing their reaction. This year’s event delivered on all three, and we raised money for a good cause at the same time.

My good friend (and fellow pitmaster) Dave and I arrived at the park at 2:30am. We had the cooker lit, the pork butt seasoned, and the meat on by 4:00am. I was figuring on an 8 hour cook time based on my most recent cook. I’d need the butts to start coming off the cooker at noon or shortly thereafter to make room for 24 sides of ribs (that’s 72 portions when you serve 4 bones/plate).

As noon approached, I began to get nervous. I wasn’t seeing the butts get to where they should be and we needed to get the ribs on. We got about 1/4 of the ribs on and I was out of space. So at 1:30, we decided it was time to start a fire in the grill that was provided for cooking burgers and dogs, wrap the butts that were close in foil, and let them finish there. Disaster averted. We were able to get all the meat done by serving time or shortly thereafter.

We began serving food at 4:00pm and saw a steady line of hungry folks for the next 4 hours. Now, we’d planned to serve BBQ as long as we could and then sell burgers and dogs when the band began playing somewhere after 7:30. Boy, did we misjduge the turnout.

In the first hour, we recognized that we were gonna be short on sides, burgers, dogs, soda, plates, and chips. We sent someone to the store for more food 4 times during the event. While I can’t make more BBQ in a couple of hours, we can keep grilling burgers and dogs. So we did. But even then, we were completely sold out by 8:00pm and couldn’t reasonably get additional product quickly enough to keep cooking. Hey, that’s a good problem to have.

All this just speaks to the turnout for this year’s event. I’d estimate that we saw at least double (if not triple) the turnout this year. I’ve thought some about why that it is, and I figure it like this. We experienced a perfect storm. The event has momentum. The band was very notable and entertaining. And, we had exceptional weather. All the ingredients to make the event a resounding success.

Or, maybe they just came for the BBQ!

Cheers,
Braddog

Review: Country BBQ – Bethalto, IL

It’s been awhile since I found and reviewed a new BBQ joint. However, this past weekend I had some time to kill and I was in an area that I don’t often visit. So, I plugged “BBQ” into Google Maps on my iPhone and found out that I was only a couple of miles from Country BBQ.

I followed the guidance directions and pretty soon, I’d located Country BBQ. It’s a small place that you’d miss if you weren’t looking for it, but that’s usually where you find the best BBQ. So I found a spot to park, stepped to the counter, ordered, and grabbed one of the dozen or so tables in the place.

I ordered the 2-meat plate. Sliced beef and pulled pork, along with sides of cole slow and BBQ beans. They did have sweet tea (the mark of any good BBQ joint), but I skipped it as I’m watching the extra calories and cutting them out where I can.

The food came out quick enough and I was impressed by the generous portions. Definitely a good value. The cole slaw was kind of a cross between a vinegar and creamy based slaw, but it was very good. The BBQ beans were okay, but there was a flavor there that I couldn’t put my finger on and frankly didn’t care for all that much. When I ordered “sliced beef”, I assumed that would be brisket. Disappointingly, it was closer to a shaved roast beef and not very “bbq like”. However, the pulled pork was very good. It was finely chopped, but I really enjoyed the flavor.

There were 3 kinds of sauce on the table. I chose the “regular” sauce and while it was thin, I thought it was very good. I did not try the mustard sauce or the other sauce that appeared to be a thick KC style sauce. Two giant slabs of Texas toast rounded out the meal.

Overall, I liked the joint. I’d recommend the pulled pork for sure. Here’s how Country BBQ in Bethalto, IL stacks up on my score card:

BBQ – B
Side Dishes – B
Atmosphere – B
Value – A
Overall – B

If you find yourself in the area, give this place a shot. I don’t think you’ll be disappointed.

Cheers,
Braddog

Review: Draper’s BBQ Rub & Sauce

I love the “microbrew” movement in BBQ sauces and rubs. It has created many new products and companies that share the love of good BBQ with a passion to make a great product.

Shane Draper at Draper’s BBQ is one of those folks who is sharing his passion and family traditions via his own “microbrew” BBQ sauce and rub. Shane is a 3rd generation pitmaster from Western Kentucky and as the label states, there’s “3 generations of pride and flavor in a bottle” that honors his family hertiage. While I had met Shane on line awhile back, it was only recently that I actually got to chat with him a little at the Kentucky Bluegrass festival where he was sharing samples of his products.

I came home with a bottle of both the A.P. Rub and the Smokin’ Sauce. I’d planned to cook with these products righ away, but a little knife accident sidelined me for a couple of weeks. I finally had the opportunity to fire up the grill and try out Draper’s rub & sauce. I like to sample rubs and sauces with pork tenderloin or chicken. I think flavors stand out a little more with these meats.

So, we had a couple of pork tenderloins ready to go for dinner last night. I applied the A.P. Rub to both and grilled them on the Bubba Keg. When they were nearly done, I gave one of them a coat of Smokin’ Sauce as a finish. Then, I sliced them and the family sat down to dinner.

Now usually, my wife and I like a finish sauce on pork tenderloin, but my kids prefer them dry. The Smokin’ Sauce definitely changed that. Much to my surprise, the kids couldn’t get enough of the sauced tenderloin. In fact, one of my daughters said, “I can’t eat any more, but can I lick the sauce off that last piece?” Now if that’s not an endorsement, I don’t know what is!

In all seriousness, Smokin’ Sauce is a tomato based sauce with a slightly sweet finish and just a little kick. Don’t think “Kansas City” when I say sweet, cause that’s not what I’m talking about. This is more Memphis than KC, but I’d even hesitate to put it in the category of Memphis style sauces. I have also tried the sauce on brisket and for me, I’d have to say that I prefered it on pork. But it was a good compliment to both.

The A.P. Rub is a really nice balance of salt, spice, and sweet. In fact Shane was sampling the product sprinkled on popcorn in Danville, KY. I found it just a little sweeter than the rubs I’ve been using most often. That’s probably what makes it more all purpose than rubs targeted at a specific meat. For comparison, I’d definitely put it in the cateogry of a Dizzy Pig or Yardbird type of rub. Truly, it’s an all-purpose (or A.P.) rub.

I’m very happy with the products and I’ll continue to cook with them. I’m also anxious to try the other sauces that Shane’s working on.

Check out Draper’s BBQ at http://www.drapersbbq.com

Cheers,
Braddog

How NOT to Trim a Brisket

After spending last weekend surrounded by awesome pork shoulder at the Kentucky BBQ Festival, I was ready for some brisket this weekend. So I was up and at it early on Saturday morning, trimming 3 packer cut briskets for the Backwoods cooker.

Just as I was finishing up the last one, the knife slipped and got into my left thumb. Now I’m not saying that I “sliced” my thumb, it was really more of a chopping blow when the knife slipped. I jumped up, said a few choice words, and thought, “I’m sure it’s just a flesh wound”. But when I bent my thumb and saw the gaping wound, I knew I was headed for the hospital.

A quick double-check with my wife to confirm my own diagnosis and a panic text to my neighbor and fellow pitmaster to finish up the brisket, and I was off to the ER. I walked into the ER slightly before 7:30 in the morning and by 9:00am, I had 4 stitches and a tetanus shot.

So here’s my advice to all you BBQ’ers. Slice “away” from you when trimming your BBQ meats. Here’s the proof that I know what I’m talking about.

Before treatmentDuring treatmentThe final result

The good news is it was a sharp knife and a clean cut. I should be healed up and ready to cook for Thanksgiving, but unfortunately my career as a hand model is over.

Cheers,
Braddog

2011 – Inaugural Kentucky State BBQ Festival

WOW! That’s really all I can say about the innaugural Kentucky State BBQ Festival.

Brad & Cindy Simmons of Lucky Dog BBQcontacted me a couple of months ago about an idea that they had to create a festival atmosphere where competition quality BBQ was available for purchase by the public. You see, BBQ competitions are all the craze these days but you can’t sample or buy the BBQ that the teams prepare. They only prepare enough for the judges and since they travel all over competing, they aren’t certified by all the local health departments to serve the public.

Brad & Cindy’s idea was to emmulate the Big Apple Block Party format and have competition teams prepare their specialties and make it available for purchase by the public. They coordinated with a half dozen teams and the health department, and then threw the gosh-dangdest festival I’ve been to in awhile.

Big Moe Cason of Ponderosa BBQ, Craig Kimmel of Firehouse BBQ, Carey Bringle of Peg Leg Porkers, Melissa Cookson of Yazoo Delta Q, Shelly Hunt of Desperados BBQ, and Brad and Cindy of Lucky Dog BBQ were the featured attractions, serving their competition grade BBQ. But there was plenty more to take in. Ray “Dr BBQ” Lampe was on hand for cooking demonstrations on the Big Green Egg. Shane Draper of Draper’s BBQ was there with his awesome new rubs and sauces. And there was a wide varity of vendors displaying their wares and an excellent selection of music throughout the day.

I spent some time getting photos and taking in the festival, but I spent a good part of the day on Saturday pitching in to help the Peg Leg Porker team handle over 1,000 customers. The festival began at 11:00am and by 4:30pm, Peg Leg was sold out of his Memphis style pork shoulder sandwiches. Lucky Dog was out of brisket about the same time, and all the other teams ran short on at least one item. For a first year event, the turnout was phenomenal.

Firehouse BBQ took home the People’s Choice award, but with the turnout and incredible November weather, all the teams were winners. I sure hope this becomes an annual event!

Here’s a link to a few more photos.

Cheers,
Braddog

Recognition from the General

Last week, I mentioned that I’d cooked for a military exercise at Scott Air Force Base. Well, the 3-Star General sent a token of his appreciation. This is his “challenge coin”, presented to his staff and members of the exercise as an award for outstanding achievement.

I’m honored to have been recognized. Oh, and next year he’s challenged me to cook ribs & brisket. I’m happy to oblige.

Cheers,

Braddog

Pig-Con Delta Averted!

Through our efforts this weekend, I’m pleased to announce that Pig-Con Delta was averted. I received this traffic from the Kulinary Command Battle Staff (KCBS) commander to let me know that we have completed this exercise and that we’ll be doing it again next year.

EXERCISE EXERCISE EXERCISE
CLASSIFICATION: LUDICROUS
TO: TASK FORCE BACKWOODS
FROM: KULINARY COMMAND BATTLE STAFF (KCBS)
SUBJECT: OPERATION HICKORY SMOKE III
1. BY ORDER OF LIEUTENANT GENERAL HARWOOD “LUMPY” CHARKOAL, COMMANDER KCBS, ALL “PRO JUNIOR” FORCES ARE DIRECTED TO STAND DOWN AND RESUME NORMAL OPERATIONS.
2. ASSUME POSTURE: PIG-CON ALPHA
3. THE COMMANDER AND HIS ENTIRE STAFF EXPRESSES THEIR DEEP APPRECIATION FOR YOUR PATRIOTISM AND DEDICATION TO THE MISSION (REAL WORLD). DUE TO YOUR EXORDINARY EFFORTS, ADVERSARY “GRUMBLING BELLY” HAS BEEN SUPPRESSED.
4. FOR FUTURE PLANNING PURPOSES, EXPECT AN RFF (REQUEST FOR FOOD) FROM KCBS ON OR ABOUT 23 OCT 2012. THIS RFF WILL INCLUDE DIRECTION FOR TF BACKWOODS TO EXERCISE DEPLOYMENT OF THE RAGING INFERNO BRIQUETTE SYSTEM (RIBS) AS A CONCEPT DEMONSTRATOR.
END OF MESSAGE
CLASSIFICATION: LUDICROUS
EXERCISE EXERCISE EXERCISE

I never served, but I can support those who do. And the best part is that I can do it with something that I love to do; BBQ!

Cheers,
Braddog

2011 – Operation Hickory Smoke

For the third year in a row, I’ve teamed up with a good friend of mine ( a retired Lt. Colonel in the USAF) to feed some of the troops at Scott Air Force Base. They seem to enjoy the BBQ, and I enjoy cooking it as my way of saying thanks for their service.

We fired up the Backwoods Pro Jr. on Friday night and had 7 pork butts on by 10:30pm. They started finishing up by mid-morning on Saturday, perfect timing to get them pulled and transported to the base. I hope they enjoyed the grub.

Here are a couple of shots of my work.

Cheers,

Braddog

2011 Praise the Lard BBQ Competition

I had the opportunity to travel back to Murphysboro, IL this weekend and attend 17th Street BBQ’s annual competition, Praise the Lard. This is the second time I’ve attended the event, but the first time that I was able to stay for the awards ceremony on Saturday night.

This event is a little unique in that it’s a combined event with both a Kansas City BBQ Society (KCBS) & and a Memphis BBQ Network (MBN) contest occuring at the same time. KCBS contests feature stricly blind judging in the categoreis of chicken, ribs, pulled pork, and brisket. While MBN contests feature both blind judging and team presentations in the categories of whole hog, pork shoulder, and ribs. Some teams competing this weekend entered both contests, while other (and probably the majority of the) teams entered only one or the other.

The more involved in the BBQ culture I become, the more friends and acquitances I acquire. Carey Bringle & his team at Peg Leg Porker welcomed me and allowed me to hang out with them on Saturday. I watched Carey’s presentations for shoulder & ribs and gained a new appreciation for the MBN teams. I was pulling for Carey and his guys to bring home some hardware from the event. While they fell a little short in the 3 MBN categories, I thought it was fitting that they did win the Ambassador’s Award for hospitatliy and showmanship. They were gracious hosts and I enjoyed hanging out with them.

Peg Leg Porker Competition Team

I connected with Jeff at BBQ ProShop who particiapted as a judge for the KCBS competition. I’m a customer of Jeff’s and it was good to put a face with the name. Jeff’s a great guy and I encourage you to look him up if you’re in need of rubs, sauces, and accessories for your own BBQ adventures.

I also got a chance to connect with my Backwoods Smokers dealer, Brian Luke. I met Brian at Praise the Lard a couple of years ago and bought a Backwoods Fatboy from him. Brian also let me hang out with him in Steeleville, IL last spring. Another great BBQ guy.

There are lots of others, but I can’t name them all. It’s a really neat community of folks who enjoy competing and sharing their love for BBQ. I look forward to doing it again real soon.

Whole Hog Presentation

Oh yeah, there was a competition going on too. Tower Rock BBQ pulled off a clean sweep in all 3 MBN categories and walked away with Grand Champion honors. On the KCBS side, Gilly’s Barnstormin’ BBQ took Grand Champion.

Here’s a link to a larger set of photos from the event.

Cheers,
Braddog

Photo Tour of a Backwoods Smoker

If you’ve been following along here, you know that I’ve been in a continuous upgrade pattern for the past couple of years. I still enjoy cooking on my Big Green Egg & the Bubba Keg, but I first purchased a Backwoods Fatboy for more capacity. Then, I upgraded to a Backwoods Pro Jr. for even more capacity. This cooker seems to be big enough and still take up a reasonable amount of space in my garage since it’s a cabinet/vertical style unit.

I thought I’d take a minute to breakdown how this vertical smoker is put together. First, the units are all configured with a firebox below the cooking chamber. The firebox is seperated by a water pan at the bottom of the cooking chamber.

Optionally, a heat deflector is available to act as a further barrier between the hot coals and the bottom of the water pan.

The commercial fire grate (on the Fatboy & larger models and optional on the smaller cookers), is suspended above the bottom of the cooker. An ash pan sits on the floor to collect the ashes for disposal. This grate is made of expanded metal to allow the ash to drop through onto the ash pan.

The stainless cooking racks are evenly spaced and mounted on rails that allow you to slide them out for easy access to the items that you’re cooking.

The back wall of the cooker is hollow and seperated into 3 chambers. The 2 outside chambers allow smoke & heat to travel from the fire box, up the back of the cooker, and into the top of the cooking chamber. The heat & smoke are then drawn down through the cooking chamber (and over and around the meat) to the bottom of the cooker where the exhaust port is located just above the water pan. The exhaust then runs up the middle of the rear wall of the cooker to the vent on the top of the cooker.

Here’s a shot of the top vents or point of entry for heat & smoke into the cooking chamber.And this is a shot of the exhaust port at the bottom of the cooker.The air flow is controlled by two vents at the bottom of the cooker. The vents have slider openings and one is located on the right front side, the other is on the left rear.The exhaust stack on the top of the cooker is very simple and has a door to swing over the opening. On the Fatboy, I always cooked with the exhaust wide open. The Pro Jr. works a little differently and I run with it about half open.Finally, when you’re done cooking on a Backwoods you will have to drain & dispose of the greasy water in the water pan. There’s a large drain valve on the side of the cooker to help with that task since the water pans aren’t removable unless custom ordered.That’s a quick (and picture heavy) overview of how a Backwoods Smoker is put together. There are variations and you an customize your cooker. However, for the mid-sized cookers this is pretty accurate.

Questions about a Backwoods Smoker? I’d be happy to help. Drop me a note or leave a comment below.

Cheers,

Braddog