Meat Ingredients
Basic Directions
Detailed Directions
Pulled chicken is one of the most delicious smoked meats you’re going to get your taste buds on. It’s also one of the healthiest. It is far superior to grilling chicken. It requires more patience as it takes on average 3-4 hours to do, not counting prep time. The end product is the most juicy, succulent, and tasty chicken you will ever eat. It is well worth the wait. Today, I am going to demonstrate just how easy it is to make pulled chicken from a whole chicken (using techniques bestowed upon me by the Chicken King of the Midwest, pitmaster Matt Frampton, a fellow author on this site.
Construction overview:
May 25
Nothing beats a smoked whole chicken, really! I make them quite often and they serve many purposes. Mostly I like to smoke the chicken and then pull the meat similar to how one would pull pork for sandwiches. It’s a delicious and more nutritious way to enjoy the same style of sandwich.
The best part is the leftovers can be used for anything from smoked chicken enchiladas to smoked chicken lasagna… you name it.
Even after years of competition, we still follow a very rigid inventory process the night before we head out to a contest. There are so many things you need to bring and it’s very easy to forget something. What we have tried to do, is package up our gear in the same methodical way every time we load up and tear down for each contest…this way we know where everything “should” be.
If it isn’t in it’s proper place – we’ll begin looking around and if it can’t be found – we need to replace the item.
Whether you are new to the BBQ circuit or a pro, the below provides a basic, yet highly effective way to score high in the competitions.
Ingredients:
- (1) 12 lb Brisket
- 1 12 oz can of Coca-Cola
- 1 cup of Apple Juice
- Your favorite Brisket rub seasoning (lots available, to see the ones we win with go here http://www.bbqrevolution.com/ )
Get your Rig of Choice fired up: For this cook, I will utilize the Weber Smokey Mountain (bullet smoker).
The WSM is a fine choice. Grab some hickory chunks and let's get started!!
Check out our team group page on Facebook for pics and more.
Pics of the final product are all posted here!
Hot Grill on Grill Action Facebook Page!
Popularity: 2% [?]
Update 4/21/2010: We’re not getting our hopes up….but we have officially be picked as a finalist for the show! We have sent in the additional requested information….and are hoping for the best. This would be a trip!
-Framps
Check it out everyone…..we’re doing everything we can to bring “BBQ Pitmasters-Season 2″ on TLC to Omaha this year. Join the group “Hot Grill on Grill Action BBQ team” on Facebook and check for updates and events surrounding this!!!
For now….enjoy our audition!!!
Popularity: 19% [?]
Mar 10
5/25/2010 Update:
I thought it would be cool to show you how the data looks after you run a cook…for 24 hours! You can see our notes are crammed on here – but we know what we mean and in addition, there is an output file that we can dump into excel and analyze more accurately. I can’t imagine running our rig without this unit….it’s unbelievable. I will be writing a post on all the settings, the dos and don’ts, ins and outs, etc, etc, etc. Look for it in the next few weeks as I continue to learn. Just to name a few – we have it configured to give us updates on twitter and via email when the alarms sound (fire hot or cold, food hot or cold, etc), you can run multiple cookers and it will auto detect a sudden drop in temperature and shut the fan down so you don’t have an inferno in your firebox!!!
OK, I know it’s against all the rules….however….it’s 4 degrees outside and I want to try out both a new technique for getting chicken skin done perfectly for the judges AND try out my new Spicy BBQ Chicken Rub….so here it is.
First, I purchased two (2) family packs of Tyson chicken thighs from my local Bag N Save grocery store. I laid them all out on the counter and trimmed and prepped them as normal, cutting off all the excess skin, fat and weird bones and veins and stuff like that. Basically, anything I wouldn’t want to eat.
Jan 30
Here is a rub that I came up with that I’m hoping to use in a contest this year. It’s only 4 degrees outside, so I’m going to try this rub, along with a method I learned about for making chicken skin perfect when cooking, low and slow in the oven at the temps I want on the cooker. I realize this is sac-relig, but it will give me a good idea of the results for both the skin technique and the rub (and a good dinner!). I’ll link this to that recipe…but here’s this if it’s all you need!
Dec 12
This post is geared towards spare ribs but all in all prepping baby backs is the same minus a trimming or two.
When you go to buy ribs you’ll more than likely see either spare ribs or baby back ribs. At your grocery stores you may only see one or the other and more typically you’ll see baby backs. However, you may see a St. Louis style rib which is just a trimmed up version of the spare rib.
If you want some more insight to the rib types and anatomy of where they come off the hog visit our friends at www.virtualweberbullet.com/ribselect.html
There’s a misconception out there that you must have a smoker to slow cook meats. Hang on kettle lovers, bear w/ me for a second. What I’m trying to point out is that there’s a lot of people that don’t understand that the Weber Kettle is in my opinion, the most versitile rig for the money and you don’t need an offset firebox rig, a ”pellet popper”, a Weber Smokey Mountain Cooker or any other “smoker” to slow cook meats.
Keep reading if you want to see how it’s done. For you long time BBQ chefs………..there’s some pretty pictures to look at.
This is the most basic method. Alternatives are listed at the bottom.
This is a great recipe for those that grow gardens, but is easily done with store bought goods. As I mention below, I typically freeze my excess garden tomatoes and use them for this sauce. Without canning or jarring, it will keep for a few weeks in the fridge, easily, maybe longer – I don’t know – I’ve never had it around that long!!!!
Ingredients
Oct 15
OK – I’m not about to tell you that this is a health item. It certainly is not – but good lord is it delicious. I got this from a good friend who’s 100% German. Apparently it came from his Grandma’s kitchen. I believe it and have made these for countless parties. Most will say that these are the best “grilled” sausages they’ve ever had. If for nothing else, you MUST try this due to it’s simplicity and taste.
Ingredients
This chili is VERY low fat, low sodium and has all the vegetable (and lots of the protein) intake needed for an entire day in a bowl or two – depending on bowl size and your diet. The best part….it is in my opinion the best chili I’ve made to date. Heat it up with the sauce as I recommend to make it extra good.
Ingredients
Here is a sausage recipe that our BBQ team whipped up and took 3rd in the RiverCity Roundup BBQ Contest in Omaha, NE with. It was essentially made up in the grocery store just before the contest when we stopped for beer and ice!
Ingredients
Directions
Sep 25
I started with a base KC BBQ sauce here and added a few things until it tasted right to me. The pineapple juice was just a shot in the dark and it adds an incredible Zang! to the sauce – I think you’ll love it. Post your comments and your own versions if you’d like!
Ingredients
Typically a BBQ contest will take up a couple of days. From our experiences, it’s an all day event on a Friday and Saturday (at least most of Saturday). On the day the event starts, it is a good idea to get to your site as early as you can. Some contests don’t have folks around to help get you checked in until later in the AM – but in most cases you can get checked in as early as 7AM or even the Thursday night before.
Getting there early provides many advantages, some examples:
Sep 22
So you’ve “mastered” the art of making competition quality brisket, ribs, chicken, pulled pork, whole hog, etc, etc etc and want to take it from your backyard to a contest? EXCELLENT! You are making a very exciting, challenging, rewarding and FUN decision. Before you get started there are a few things (in my opinion) that you should know to make the first (or your next) experience the best it can be.
I’m sure my counterparts are going to have lots of their own thoughts on this topic – but from my point of view, this post includes all the beginning basic “stuff” needed to know in order to succefully make it through a BBQ contest.
Sep 19
This recipe is delicious! It’s has a great BBQ taste, a little Texas in it and (in my 0pinion) the best chili I’ve made. Perfect for any event or meal (perfect for a Husker game!)
Ingredients
This recipe is a fantastic dipping sauce for any meat or a great marinade for chicken, pork, fish or beef. It is great on wings, if you like jerk wings. I will be trying this as a marinade, rub and sauce in a competition next weekend and will update this post with the findings.
Ingredients
Sep 14
Meat Ingredients
Basic Directions
First and foremost, this website is really a diary of recipes that my BBQ teammates and I have tried. All of us are authors here, so you’ll see all kinds of variety from our competition BBQ recipes to various dishes we make at home with our families.
The idea is to ensure we don’t lose or forget anything we try…..I think….and along the way – perhaps we’ll give someone an idea to try on their own or inspire someone to take what we have tried and share it here.
Aug 30
These are a crowd favorite for Hot Grill on Grill Action…..
Ingredients
Directions
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BBQ Revolution by: Frampton Consulting
