Hot Grill on Grill Action Competition BBQ Team

BBQ Basics

Big Wayner’s Review of: The Book on Competition BBQ

Jan 18

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Competition Brisket, Competition Chicken, Competition Pork, Competition Ribs, Weber Cooking | No Comments

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”.  Read more... (770 words, 3 images, estimated 3:05 mins reading time)

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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 | 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.

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

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Kettle Pizza Review: BUY IT!

Jan 9

Posted by Framps in Appetizers n' Sides, BBQ Basics, Competition BBQ Recipes, Matt's Thoughts, Product Reviews, Smokers, Weber Cooking | No Comments

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.  Read more... (1293 words, 21 images, estimated 5:10 mins reading time)

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KCBS’s own Sonny Ashford Reviews: The Book on Competition BBQ

Nov 30

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Competition Brisket, Competition Chicken, Competition Pork, Competition Ribs, Rubs, Smokers, Weber Cooking, Woods | No Comments

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   Read more... (1138 words, 1 image, estimated 4:33 mins reading time)

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The Perfect Pizza!

Nov 9

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Poultry, 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)

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Our experience at ‘The Jack’ 2011

Oct 27

Posted by Framps in BBQ Basics, Logan's Thoughts, Matt's Thoughts, Ryan's Thoughts | No Comments

 

 

 

 

 

 

 

The Jack Daniel’s World Championship in Lynchburg, TN – what an honor to be a part of it.  I think our entire team understood the prestige behind this event as much as we could before heading out, but I’m not sure we had any idea just how big and awesome this event actually is.  It was simply the coolest experience of our team’s history, hands down.   Read more... (738 words, 1 image, estimated 2:57 mins reading time)

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The Book on Competition BBQ Now Available

Oct 3

Posted by Framps in BBQ Basics, Catering, Competition BBQ Recipes, Competition Brisket, Competition Chicken, Competition Pork, Competition Ribs, Sauces n' Salsas, Smokers, Weber Cooking, Woods | No Comments

 It’s Finally Arrived!  The long awaited “Book on Competition BBQ”

by Hot Grill on Grill Action BBQ Team
(2011 NE State Champions, 2011 “Jack” Invitation, 2011 American Royal Invitation)
As seen on:

  • In this book, we are going to show you, step by step, everything we have learned over many years of competition, giving away every “secret” we have.  Though they are included, we share far more than recipe secrets in this book.  You’ll learn how to find and enter a contest, what equipment to bring, what recipes we often use and others you should try, what woods to use and enough information about them to make your own informed decisions, how the judging process works, the timeline of a contest, how to compete for little to no money, our strategies to gain a competitive edge, the power of taste and most importantly….how to have FUN! 
This is just teaser of the post The Book on Competition BBQ Now Available. Click here to read the entire story (653 words, 3 images, estimated 2:37 mins reading time)

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Hot Grill on Grill Action Featured in the September ‘Drippings’ Magazine

Sep 13

Posted by Framps in BBQ Basics, Logan's Thoughts, Matt's Thoughts, Ryan's Thoughts | No Comments

See it here!  Some notes about our season and our draw to ‘The Jack’

GOBS Sep-Oct Drippings

Popularity: 1% [?]

Permanent link to this post (22 words, 1 image, estimated 5 secs reading time)

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Pitmaster IQ 110 – Review

Jun 8

Posted by Logan in BBQ Basics, Beef, Competition Brisket, Product Reviews, Smokers, Weber Cooking | No Comments

Product Review: IQ 110

Manufacturer: PitmasterIQ.com

Description:
Automatic Temperature for Charcoal Smokers (Weber Kettle, Weber Smokey Mountain models, Big Green Egg Smokers, Drum Smokers, etc.). 

Our team discovered the impact automatic temperature control can do for your turn ins when we added Rock’s Stoker BBQ controller to our main rig last year.  Additionally, it gave us a chance to actually get some rest instead of monitoring our rig temp, fuel level, etc. This led us to consider adding a second stoker fan and adaptor kit for our Weber bullets.  In our search we stumbled upon the IQ110.  We were intrigued by the design, and reached out to John Kennington, owner of PitmasterIQ.com, for more product information. A few weeks later, we were sent a demo model to conduct a review, so here we go.   Read more... (1077 words, 5 images, estimated 4:18 mins reading time)

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Weber Kettle Smoking: BBQ Featherbones

Apr 28

Posted by Logan in BBQ Basics, Logan's Thoughts, Pork, Smokers, Weber Cooking | No Comments

If you’re from the Midwest, you may have had the pleasure of sinking your teeth into a featherbone or two. If you have no idea what a featherbone is, it could be due to them being called riblets in your region. If you still aren’t sure what they are, go here your answer: featherbone . If cooked properly, they can an absolute delight to consume. They are relatively inexpensive and have all the flavor of full size rib if done right. The following recipe will show you how to smoke them to perfection, in a reasonable time. This recipe will accomplish the cook in 3.5 hours cooking at 300 degrees.  The result will be fall off the bone crowd pleasing rib.  In fact, you’ll probably be anointed the local featherbone king.   Read more... (394 words, 9 images, estimated 1:35 mins reading time)

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Healthy Coleslaw Recipe….

Jan 3

Posted by Framps in Appetizers n' Sides, BBQ Basics, Catering | No Comments

…..and you’d never know it!

Using a variation of a recipe loaded with calories found by another BBQ competitor, I came up with this version which is knock down, drop dead, awesome!

The whole thing is under 400 calories and makes enough for about 12-15 people as a generously served side……making it about 30 calories a pop and very little fat!

Here ya go!

Ingredients:

½  Head purple cabbage, finely chopped
½  Head of green cabbage, finely chopped
2   Carrots, finely grated
1   Cup Splenda (fluffy baking kind – NOT the packets)
1   Cup apple cider vinegar
2   Tablespoons olive oil
2   Heaping teaspoons dry mustard
½  Heaping teaspoon coarse sea salt
1   Heaping teaspoon coarse black pepper
2   Heaping teaspoons of dried chopped onion  Read more... (168 words, estimated 40 secs reading time)

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Perfectly Cooked Competition Ribs

Dec 30

Posted by Framps in BBQ Basics, Competition Ribs, Matt's Thoughts, Pork | No Comments

Ryan just sent me this picture and I couldn’t help but post it…..

No recipe to go with this one (no worries, you can find some here: http://www.bbqrevolution.com/category/compribs/) …but you can get a good look at a perfectly cooked set of ribs here….they won Hot Grill on Grill Action some big $$$ at Sokol this year.  Look at them bones!!

Popularity: 1% [?]

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BBQ Hot Tamales

Dec 7

Posted by Framps in BBQ Basics, Beef, Matt's Thoughts, Pork, Poultry | 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
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Weight Calculations and Servings

Dec 3

Posted by Framps in BBQ Basics, Beef, Catering, Matt's Thoughts, Pork, Poultry, Sausage | 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... (667 words, estimated 2:40 mins reading time)

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Hot Grill on Grill Action – Part of BBQ Pitmasters Season 2!!!!

Jul 30

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Competition Brisket, Competition Chicken, Competition Pork, Competition Ribs, Logan's Thoughts, Matt's Thoughts, Ryan's Thoughts | No Comments

BREAKING NEWS; It’s official, Our BBQ Team Hot Grill on Grill Action was selected for Season 2 of TLC’s reality show “BBQ Pitmasters”.  Ryan Amys, Matt Frampton, Logan Hendrickson, and Chris Yelick will  be paired against the top BBQ chefs in the nation on the premier episode. I can promise you that the competition will be fierce and the show packed with not only the highest level BBQ, but also many twists, turns, suspense, and unforgettable moments. . Make sure to tune into TLC on Thursday,  August 12th at 10:00 (9:00 CST) and root us on!!!

Popularity: 3% [?]

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Lipton’s Beefy Onion Brisket Recipe

Jul 1

Posted by Framps in BBQ Basics, Beef, Competition Brisket | No Comments

Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket
  • Rub brisket with Lipton’s Beefy Onion Soup Mix and fresh ground black pepper
  • Smoke @ 230 degrees F 8 hrs
  • Remove brisket from smoker, placing on 2 large foil sheets
  • Wrap brisket with 2 cups mop sauce, recipe follows
  • Smoke @ 230 degrees F for an additional 4 – 6 hours
  • Remove brisket and place in a cooler

Detailed Directions   Read more... (309 words, estimated 1:14 mins reading time)

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Weber Kettle Smoking: Pulled Chicken

Jun 6

Posted by Logan in BBQ Basics, Competition BBQ Recipes, Competition Chicken, Logan's Thoughts, Poultry, 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)

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How to Butterfly a Chicken

May 25

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Competition Chicken, Poultry | 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)

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BBQ Competition – Don’t forget the Checklist!!!

May 20

Posted by Framps in BBQ Basics | No Comments

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.  Read more... (176 words, estimated 42 secs reading time)

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BBQ Trial Run 2010 – April 23 and 24

Apr 26

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Competition Brisket, Competition Chicken, Competition Pork, Competition Ribs | No Comments

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!

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Hot Grill on Grill Action – Auditions for BBQ Pitmasters Season 2 on TLC!!!

Apr 1

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Competition Brisket, Competition Chicken, Competition Pork, Competition Ribs, Logan's Thoughts, Matt's Thoughts, Ryan's Thoughts, Smokers | No Comments

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% [?]

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Rock’s BBQ Stoker Addition

Mar 10

Posted by Framps in BBQ Basics, Smokers | No Comments

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!!!  Read more... (430 words, 4 images, estimated 1:43 mins reading time)

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Pork Rib Preparation

Dec 12

Posted by Ryan Angus in BBQ Basics, Competition Ribs, Pork | 5 Comments

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  Read more... (782 words, 16 images, estimated 3:08 mins reading time)

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BBQ Contest: Get there early and other timely tips

Sep 22

Posted by Framps in BBQ Basics | No Comments

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:  Read more... (467 words, estimated 1:52 mins reading time)

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BBQ Contest: Start Here

Sep 22

Posted by Framps in BBQ Basics | No Comments

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.  Read more... (451 words, estimated 1:48 mins reading time)

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