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.
Oct 15
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.
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).
Jun 24
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.
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.
Another positive review!
Check it out here: http://www.grillingwithrich.com/the-book-on-competition-barbecue
Buy the book here!
Popularity: 1% [?]
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!
Popularity: 1% [?]
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!-
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.
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.
See the full PDF of the November/ December edition of ‘Drippings” magazine here and go to pages 10 and 11. The Drippings Click Here
The Book on Competitive Barbeque
A Book Review by Sonny Ashford
Nov 9
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:
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.
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.
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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.
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.
…..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
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% [?]
Dec 7
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:
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