Poultry

Slow Cooker Beer Brats

Oct 15

Posted by Matt Frampton in BBQ Basics, Competition BBQ Recipes, Poultry, Recipes, Sausage | No Comments

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. Read more... (272 words, 7 images, estimated 1:05 mins reading time)

Total prep time is 30min.
Slow cook time is 6 hours.
Total time is 6hrs 30min.

This is just teaser of the post Slow Cooker Beer Brats. Click here to read the entire story (272 words, 7 images, estimated 1:05 mins reading time)

Tags: bbq beer brats, bbq brats, beer brats, crockpot beer brat, crockpot sausage, crockpot sausage and onion, grilled beer brats, grilled brats, peppers and onions, slow cooked sausage, slow cooker brats, slow cooker peppers and onions, slow cooker sausage

BBQ Smoked Turkey

Jun 24

Posted by Logan in BBQ Basics, Competition BBQ Recipes, Logan's Thoughts, Matt's Thoughts, Poultry, Recipes, Ryan's Thoughts, Weber Cooking | No Comments

HOT GRILL ON GRILL ACTION’S SMOKED BBQ TURKEY:

Overview:

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. Read more... (812 words, 10 images, estimated 3:15 mins reading time)

This is just teaser of the post BBQ Smoked Turkey. Click here to read the entire story (812 words, 10 images, estimated 3:15 mins reading time)

Tags: bbq pecan turkey, bbq turkey, bbq turkey recipe, best turkey recipe, christmas turkey, easy bbq turkey, grilled turkey. Juiciest turkey, holiday turkey, kingsford smoked turkey, pecan smoked turkey, proq smoked turkey, smoked turkey, tender bbq turkey, tender turkey, thanksgiving turkey, turkey injection, weber smoked turkey, weber turkey

A Look Back: The Beginnings of Hot Grill on Grill Action

Jan 17

Posted by Ryan Angus in BBQ Basics, Competition Chicken, Competition Ribs, Poultry, Ryan's Thoughts, Team News | 1 Comment

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.

1^st 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. Read more... (1212 words, 3 images, estimated 4:51 mins reading time)

This is just teaser of the post A Look Back: The Beginnings of Hot Grill on Grill Action. Click here to read the entire story (1212 words, 3 images, estimated 4:51 mins reading time)

Tags: bbq competition checklist, bbq contest, bbq ribs, BBQ Rub, bbq team, cooking in a bbq competition, hot grill on grill action, Ribs

The Perfect Pizza!

Nov 9

Posted by Matt Frampton in BBQ Basics, Poultry, Recipes, Weber Cooking | No Comments

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.

Ingredients: Read more... (1082 words, 26 images, estimated 4:20 mins reading time)

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

This is just teaser of the post The Perfect Pizza!. Click here to read the entire story (1082 words, 26 images, estimated 4:20 mins reading time)

Tags: bbq grilled pizza, bbq pizza, best pizza crust, competition pizza, grilled pizza, grilled pizza crusts, how to grill pizza, perfect crust, perfect pizza, perfect pizza crust, pizza on the grill

BBQ Hot Tamales

Dec 7

Posted by Matt Frampton in BBQ Basics, Beef, Matt's Thoughts, Pork, Poultry, Recipes | No Comments

I absolutely love Tamales….and have for quite some time now been on a quest to create Mexi-Q with all my leftover BBQ! Brisket Chili, Chicken Enchilladas and Tacos, Pork Enchilladas and more.

Here is a recipe I made with some smoked chicken that turned out awesome! It was my first crack at homemade tamales….and though it was mildly time consuming – it was well worth it.

Here are the ingredients: Read more... (539 words, 9 images, estimated 2:09 mins reading time)

6 cups Corn Mesa Mix
6 cups Chicken or Beef broth (match with meat selection; chicken broth for pork)
1/2 cup corn oil
2 tsp salt

This is just teaser of the post BBQ Hot Tamales. Click here to read the entire story (539 words, 9 images, estimated 2:09 mins reading time)

Tags: bbq brisket tamale, bbq chicken tamales, bbq made mexican, bbq pork tamale, BBQ tamales, chicken tamales, chile gravy, chili gravy, mexi q, mexican bbq, Mexican gravy, mexican gravy recipe, perfect tamale recipe, tamale recipe

BBQ Meat Yields, Weight Calculations and Servings

Dec 3

Posted by Matt Frampton in BBQ Basics, Beef, Catering, Matt's Thoughts, Pork, Poultry, Sausage, Tips and Tricks | No Comments

Hello all!

I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!

I have a general idea – but wanted other opinions. After no luck, I decided to cook 6 birds and get the average. With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise. Read more... (674 words, estimated 2:42 mins reading time)

This is just teaser of the post BBQ Meat Yields, Weight Calculations and Servings. Click here to read the entire story (674 words, estimated 2:42 mins reading time)

Tags: bbq catering, bbq party, BBQ Yield, catering tips, cooked product, finished brisket weight, finished chicken weight, Finished cooked product, finished pork weight, finished turkey weight, how many can I serve, number of people a brisket will serve, number of people that can be served, total finished weight, weight after moisture loss, yield for catering, yield per pork butt, yield per pork loin, yield per whole brisket, yield per whole chicken, yield per whole turkey

Weber Kettle Smoking: Pulled Chicken

Jun 6

Posted by Logan in BBQ Basics, Competition BBQ Recipes, Competition Chicken, Logan's Thoughts, Poultry, Recipes, Weber Cooking | 1 Comment

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. Read more... (706 words, 5 images, estimated 2:49 mins reading time)

This is just teaser of the post Weber Kettle Smoking: Pulled Chicken. Click here to read the entire story (706 words, 5 images, estimated 2:49 mins reading time)

Tags: bbq, bbq basics, bbq chcken, BBQ Chicken, bbq chicken recipe, bbq contest, bbq poultry, bbq recipe, bbq whole chicken, bbq wings, best bbq chicken, best pulled chicken, big green egg smoked chicken, Competition BBQ Chicken, Competition Chicken, cooking in a bbq competition, hot grill on grill action, kcbs chicken recipe, kettle pulled chicken, pulled chicken, pulled pork, smoked chicken, smoked poultry, smoked pulled chicken, smoked whole chicken, smokes chicken wings recipe, smoking chicken on a weber kettle, weber bbq, weber kettle chicken, weber kettle smoking, weber smoking, whole chicken butterflied

How to Butterfly a Chicken

May 25

Posted by Matt Frampton in BBQ Basics, Competition BBQ Recipes, Competition Chicken, Poultry, Recipes, Tips and Tricks | No Comments

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. Read more... (794 words, 7 images, estimated 3:11 mins reading time)

This is just teaser of the post How to Butterfly a Chicken. Click here to read the entire story (794 words, 7 images, estimated 3:11 mins reading time)

Tags: bbq basics, BBQ Chicken, butterflied chicken, butterflied chicken reciep, butterly a chicken, Competition BBQ Chicken, how to butterfly a chicken, smoked butterflied chicken, smoked chicken, whole chicken, whole chicken butterflied, whole smoked chicken

Competition BBQ Chicken – In the oven?!?

Jan 30

Posted by Matt Frampton in Competition BBQ Recipes, Competition Chicken, Poultry, Recipes | No Comments

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. Read more... (827 words, 13 images, estimated 3:18 mins reading time)

This is just teaser of the post Competition BBQ Chicken – In the oven?!?. Click here to read the entire story (827 words, 13 images, estimated 3:18 mins reading time)

Tags: award winning chicken recipe, BBQ Chicken, BBQ chicken in the oven recipe, bbq chicken recipe, Competition BBQ Chicken, KCBS BBQ Chicken recipe

Spicy BBQ Chicken Rub

Jan 30

Posted by Matt Frampton in Competition BBQ Recipes, Competition Chicken, Poultry, Recipes, Rubs | 1 Comment

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! Read more... (203 words, 1 image, estimated 49 secs reading time)

This is just teaser of the post Spicy BBQ Chicken Rub. Click here to read the entire story (203 words, 1 image, estimated 49 secs reading time)

Tags: BBQ Chicken Rub, Competition BBQ Chicken Rub, kcbs chicken recipe, KCBS Spicy Chicken Rub, Spicy Chicken Rub

Beer Butter Sausage

Oct 15

Posted by Matt Frampton in Pork, Poultry, Recipes, Sausage | 1 Comment

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 Read more... (257 words, estimated 1:02 mins reading time)

2 – packages (the 5 – 6 link) of your favorite Brats or Italian sausages (I use Hot Italian)

This is just teaser of the post Beer Butter Sausage. Click here to read the entire story (257 words, estimated 1:02 mins reading time)

Tags: beer butter sausage, beer sausage, best sausage recipe, butter sausage, hot sausage, sauerkraut sausage, Sausage

Pepper Blend Chicken Wings

Aug 30

Posted by Matt Frampton in Appetizers n' Sides, Poultry, Recipes | No Comments

These are a crowd favorite for Hot Grill on Grill Action…..

Ingredients

2 family packs Tyson chicken wings (Sam’s or Costco)
Pepper Blend Hot Sauce (Recipe: http://www.bbqrevolution.com/2009/08/30/pepper-blend-hot-sauce/)
2 cups Buttermilk
4 tbls Hidden Valley Ranch Seasoning Mix
2 tsp of fresh ground black pepper

Directions Read more... (168 words, estimated 40 secs reading time)

Combine pepper blend hot sauce, buttermilk, black pepper and ranch seasoning in a 2.5 gallon zip lock bag (or use (2) – 1 gallon bags and split the ingredients between the two).
Mix sauces and seasonings well.
Add wings to bag and ensure all air is removed from bag when closing

This is just teaser of the post Pepper Blend Chicken Wings. Click here to read the entire story (168 words, estimated 40 secs reading time)

Tags: bbq wings, hot sauce, hot wings recipe, smokes chicken wings recipe

Matt’s Springfield Chicken 2009

Jun 30

Posted by Matt Frampton in Competition BBQ Recipes, Competition Chicken, Poultry, Recipes | No Comments

This recipe took 8th Place in the Springfield Days BBQ Comp

Meat Ingredients

1 Family Pack of Chicken Thighs (Hy-Vee)

Basic Directions

Marinade thighs
Heat Smoker using favorite rig and fuel source
Season Chicken, recipe follows
Pan Chicken, recipe follows
Season Chicken again, recipe follows
Sauce Chicken, recipe follows

Smoke @ 300 degrees F on Weber Kettle grill

Place the thighs in an extra-large re-sealable plastic bag (or divide between two smaller bags) and pour the dressing over the top. Squeeze out any excess air from the bag, and roll to coat all of the meat. Refrigerate for 3 hours Read more... (876 words, estimated 3:30 mins reading time)

This is just teaser of the post Matt’s Springfield Chicken 2009. Click here to read the entire story (876 words, estimated 3:30 mins reading time)

Tags: bbq chicken recipe, bbq team, chicken reciepe, gobs chicken, hot grill on grill action, kcbs chicken recipe, omaha bbq