Competition BBQ Recipes

Green Mountain Grill’s Jim Bowie Review

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.

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Developing the “Perfect Recipe”

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.

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Slow Cooker Beer Brats

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.
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BBQDryRubs.com Reviews our e-book

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.

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BBQ Smoked Beans

“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!

Ingredient list:

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Contest Review – “Keepers of the Fire” Mayetta, KS

We had the pleasure of attending the “Keepers of the Fire” contest in Mayetta, KS last weekend.  It was their second annual event and let us tell you something………..it was AWESOME!

Contest Staff

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BBQ Smoked Turkey

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.

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Grilling with Rich Reviews: The Book on Competition BBQ

Another positive review!

Check it out here: http://www.grillingwithrich.com/the-book-on-competition-barbecue

Buy the book here!

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Popularity: 1% [?]

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Pics of the Hot Grill on Grill Action Super Bowl Party

Check em out here: http://omahanightlife.com/gallery/020512_bottomless/photo/1

 

Popularity: 1% [?]

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BBQ Pitmasters Season 3 Audition Tape!

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% [?]

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

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”.

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

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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 

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Smokenator 1000 Product Review

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.

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The Book on Competition BBQ Now Available

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

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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Weber Kettle Smoking: Pulled Chicken

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.

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How to Butterfly a Chicken

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.

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Easy Competition BBQ Brisket

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!!

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BBQ Trial Run 2010 – April 23 and 24

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% [?]

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

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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Competition BBQ Chicken – In the oven?!?

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.

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Spicy BBQ Chicken Rub

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!

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Matt’s Qwest Brisket 2009

Meat Ingredients

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

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket fat
  • Separate flat and point with sharp knife
  • Rub each piece with (1) tablespoon minced garlic and Rib Rub, recipe follows
  • Smoke @ 200 degrees F 8 hrs
  • Mop briskets every hour after first 4 hrs, recipe follows
  • Wrap briskets with 2 cups mop sauce, recipe follows
  • Smoke @ 200 degrees F for 3 hrs
  • Remove briskets, let cool and wrap in plastic wrap
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Matt’s Sokol Brisket 2009

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Inject Brisket w/ Beefy Onion Soup Mix (ground)
  • Season Brisket w/ Beefy Onion Soup Mix and Pepper
  • Baste Brisket, recipe follows
  • Wrap Brisket
  • Slice Brisket
  • Sprinkle slices with Bacon Salt (original)

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

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Matt’s Bellevue Brisket 2009

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Brisket Paste, recipe follows
  • Season Brisket, recipe follows
  • Oil the Brisket
  • Wrap Brisket, recipe follows
  • Barbeque Sauce, recipe follows

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning ingredients and sprinkle evenly on all sides of the brisket. Let sit at room temperature for 1 hour.

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