I’ve been in the market for a pellet cooker from the moment I experienced the ease of use and quality of product turned out through Ryan’s own custom built ‘Timber Turd Burner’. While his is certainly unique and has some killer attributes you won’t find in any cooker on the face of this planet, I knew right then that I had to have one of my own. So, I embarked on a research project for which unit to choose.
Developing the “Perfect Recipe” – A New Year’s Resolution, Perhaps?
There is a lot to be said for those folks out there that have their own recipes, particularly those that have enough recipes to open a top notch restaurant. How did they get to the point where they had their perfect recipe? I’m no master chef but it is easy enough to realize that first and foremost, one must document the makings of their perfect dish, rub, cocktail or dessert.
Sportsmanship Ramblings and a Year in Review by Hot Grill on Grill Action
Well another contest season has passed and though it was successful, it did not fall in line with what we had envisioned. In the world of competition BBQ being disappointed with a contest or an entire season is admirable; this is what drives a team or an individual to excellence.
Combining the outdoor fire with the convenience of the slow cooker is something I’ve been toying with this past year. This latest recipe combines the wonderful grilled taste of the delicious brat with the slow cooker’s ability to infuse beer flavor into both the brat and some peppers and onions! Grill, meat, beer…what more can a guy want! The recipe is perfect if you have a busy afternoon or are preparing for a tailgate or gameday party.
- Total prep time is 30min.
- Slow cook time is 6 hours.
- Total time is 6hrs 30min.
David at BBQDryRubs.com and author of Sausage Making for Beginners was kind enough to read and review our e-book, The Book on Competition BBQ.
Here’s a snippet:
Should you buy the book? It depends on how much you value your time and money. If you are just starting out then this book will save you at least a year of trial and error. If you have your feet wet already then this book might be enough to finally put you in the money.
“Slap yo Mama, WOW” said the team next to us at the 2011 American Royal after indulging themselves in this BBQ Bean medly. The beans went on to finish in the top 10% and have been in our arsenal ever since. This recipe roots itself from my Great Aunt, who served these to many pleased patrons of her resturant. The recipe can be adapted easily to make the best BBQ beans you will ever have. This is a very simple recipe that will steal the show wherever you take them! Here we go!
Recently launced, in July, was a brand new monthly BBQ magazine named “StoryQue” by Lavern Gingerich, which is exclusively available from the iPad Newsstand. It is very well written and has TONS of valuable BBQ digs, for the backyarder and the competitor.
For all you iPad owners out there – please go check this out!
BBQ Revolution and Hot Grill on Grill Action are pleased to announce that we will be regular contributors to the content of the magazine, starting with this first issue! We couldn’t be happier to bring you yet another inlet to the BBQ Revolution!
We realize this may be a bit ‘taboo’ for some, but there are occasions where the convenience of smoking on a gas grill has its benefits and since we are here to teach you everything we know about smoking meats, we’d be remiss if we didn’t include a post about it for gas grill fanatics.
This post is for basic instruction on how to smoke, low and slow, on a Weber gas grill – specifically the Weber Genesis (but this would generally work on any gas grill in which you can control and monitor temperature).
HOT GRILL ON GRILL ACTION’S SMOKED BBQ TURKEY:
Let’s talk Turkey. If you have a smoker, chances are friends and family will look to you around Thanksgiving, Christmas , or any turkey time. Fortunately, the below recipe will provide a way to have them begging you for another round of gobbler.
The equiptment: For this cook, we are going to use the trusty WSM 18″ smoker. For additional giggles, I’m going to break out the proQ expander for the WSM. Though it won’t be necessary, I just got it and want to give it a go. This item will slip into the middle section of the WSM and add an additional cooking grate. We will use kingsford charcoal, pecan wood chunks for smoke, a looftlighter (electric charcoal starter), and lastly a pitmaster IQ110 for temperature control.
BBQ Brethren, the webs most popular BBQ User Community has their own online magazine called “Smoke Signals”
It is a great magazine and Hot Grill on Grill Action is excited to join the ranks of the likes of Myron Mixon, John Markus, Harry Soo and more as they review our book! It’s another favorable review!
It starts on page 46 and you can see it here: http://www.smokesignalsmagazine.com/SSM/Issue8/index
Popularity: 1% [?]
It was shortly after we had installed our Rock’s Barbecue Stoker system to the Lil’ Chub and we couldn’t have been any more proud that our pit ran even better than before. On initial tests and practice cooks the pit ran flawlessly. To no fault of the Stoker, this time was different.
Each year prior to the beginning of the competition season we would typically cook for friends and family to make a few extra bucks. We would provide them with some vacuum packaged meats in trade for a donation for the team. It became known to the team as the “Big Cook.” This year was our 4th year in a row of the “Big Cook” and as you can imagine, each year more and more friends were asking if they could make a donation to the team. Obviously, this meant more meat needed to be cooked.
Hot Grill on Grill Action’s Sweet Cornbread:
The folks that attended our first event at the Bottomless Glass got to try these. Those that had attended both events did not get to eat them the second time. For this, I have caught a hat full of crap… “Where’s those corn bread muffins maannnnn?” “I can’t believe you didn’t make the muffins this time!” The only way I know how to apologize for not having the muffins at our last event is to provide the recipe so you can make them yourself. I know this doesn’t exactly fill your belly, but it’s gonna have to do. Oh, and by the way, the folks that attended the GOBS dinner at the Bellevue Fire Hall enjoyed them on April 10th. Should have been there if you weren’t!
Another positive review!
Check it out here: http://www.grillingwithrich.com/the-book-on-competition-barbecue
Buy the book here!
Popularity: 1% [?]
Check em out here: http://omahanightlife.com/gallery/020512_bottomless/photo/1
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Hot Grill on Grill Action wants a chance to redeem itself from the Cole Slaw incident!
Check out our audition tape….it speaks for itself! Send BBQ Pitmasters a note and tell em you want to see us again!
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Big Wayner’s BBQ Blog Review of our book can be found here along with all kinds of other interesting topics. This is quickly becoming one of the best bbq blogs on the web…you should check it out!
-Thanks Wayne for doing this!-
Book Review: The Book on Competition Barbeque
In the days leading up to the 2011 Jack Daniels World Championship Invitational Barbecue, I did a series of articles highlighting teams that competed there. One of the teams that I had the pleasure of highlighting was Hot Grill on Grill Action (click here for the review). Today I’m here to talk about their eBook: “The Book on Competition Barbeque”.
Well folks, I wanted to take a trip down memory lane and explain the beginnings of our lives in the competition BBQ world. If you’ve paid attention to some of the other posts there’s some history there related to how we started out and whom we owe credit to for us getting started, but no info on the actual event itself.
1st Annual Tri-Cities BBQ Contest – September 23, 2005
Here it is, the first BBQ contest. Who would have guessed it would be the start of Hot Grill on Grill Action. After digging up the pictures and looking at the date it’s hard to believe that what seemed like just yesterday was over 6 years ago.
Brisket is a tough meat to master for many competition and backyard cooks. You may or may not have noticed that brisket can have different grades from the USDA. Below are the grades you may run into and a quick course in the differences.
Select Grade: This is the second lowest grade of brisket I have seen available. There are lower grades such as standard, cutter, etc. These cuts contain the least amount of fat and will be firmer. Do not use these in competitions if you can avoid it. These are usually seen in grocery stores.
I was able to get my hands on something that I’ve been wanting to try for a very long time. The Kettle Pizza attachment unit for the 22″ Weber Kettle Grill! As you may know, pizza on the grill is one of my favorite things to cook and I’ve written a few articles about it here on BBQ Revolution. Our family loves to eat pizza and I really don’t think there is any better way to eat it.
Here is a great way to cook a prime rib PERFECTLY…just in time for the holidays! Our family uses this recipe on Christmas Eve. We prep it and place it in the oven so the timing is perfect for us to shut the oven off, leave for Christmas Church and come home to an aroma that makes us drool! If done properly, it’ll be ready to carve the minute you walk back in the door.
Quick list of things you’ll need:
- An appetite for perfectly cooked prime rib
- An oven
- 1 oven safe roasting pan, with rack
See the full PDF of the November/ December edition of ‘Drippings” magazine here and go to pages 10 and 11. The Drippings Click Here
Hot Grill on Grill Action’s new book!
The Book on Competitive Barbeque
A Book Review by Sonny Ashford
So, you love pizza – who doesn’t? Well, I think if you follow the guts of this recipe and use your own favorite ingredients, you can make yourself a pizza that beats anything you can get at any chain, local or brick oven joint in your area.
- 2 cups flour
- 2 tablespoons granulated sugar
- 1 tablespoon yeast
- 1 cup hot water
- 2 cups marinara sauce
- 1 whole chicken breast
- 1 package of pepperoni (we use turkey)
- 1 whole red bell pepper
- 1 whole tomato
- 1/4 red onion
As everybody knows, we swear by the Weber Kettle. So, when we see something out there that may make it better we want to try it. Ever skeptical in things that can make a perfect rig better we felt obligated to put it to the test. If you started out like most of us you’ve done your time standing by the kettle feeding it a few briquettes every hour to run for long periods of time. According to the claims on the website the Smokenator 1000 can run for 6 hours if ran per the instructions.