Hot Grill on Grill Action Competition BBQ Team

Competition BBQ Recipes

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)

This is just teaser of the post Big Wayner’s Review of: The Book on Competition BBQ. Click here to read the entire story (770 words, 3 images, estimated 3:05 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)

This is just teaser of the post Kettle Pizza Review: BUY IT!. Click here to read the entire story (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)

This is just teaser of the post KCBS’s own Sonny Ashford Reviews: The Book on Competition BBQ. Click here to read the entire story (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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Smokenator 1000 Product Review

Oct 30

Posted by Ryan Angus in Competition BBQ Recipes, Product Reviews, Ryan's Thoughts, Smokers, Weber Cooking | No Comments

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.  Read more... (801 words, 3 images, estimated 3:12 mins reading time)

This is just teaser of the post Smokenator 1000 Product Review. Click here to read the entire story (801 words, 3 images, estimated 3:12 mins reading time)

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 – 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% [?]

Permanent link to this post (101 words, estimated 24 secs reading time)

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)

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)

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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)

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)

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Easy Competition BBQ Brisket

May 2

Posted by Logan in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

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!!  Read more... (644 words, 5 images, estimated 2:35 mins reading time)

This is just teaser of the post Easy Competition BBQ Brisket. Click here to read the entire story (644 words, 5 images, estimated 2:35 mins 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!

Popularity: 2% [?]

Permanent link to this post (33 words, estimated 8 secs reading time)

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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% [?]

Permanent link to this post (86 words, estimated 21 secs reading time)

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Competition BBQ Chicken – In the oven?!?

Jan 30

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

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Spicy BBQ Chicken Rub

Jan 30

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

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Matt’s Qwest Brisket 2009

Sep 14

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

Meat Ingredients

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

Basic Directions  Read more... (477 words, estimated 1:54 mins reading time)

  • 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
This is just teaser of the post Matt’s Qwest Brisket 2009. Click here to read the entire story (477 words, estimated 1:54 mins reading time)

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Matt’s Sokol Brisket 2009

Aug 17

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

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.  Read more... (427 words, estimated 1:42 mins reading time)

This is just teaser of the post Matt’s Sokol Brisket 2009. Click here to read the entire story (427 words, estimated 1:42 mins reading time)

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Matt’s Bellevue Brisket 2009

Jul 29

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

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.  Read more... (607 words, estimated 2:26 mins reading time)

This is just teaser of the post Matt’s Bellevue Brisket 2009. Click here to read the entire story (607 words, estimated 2:26 mins reading time)

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Matt’s Springfield Pulled Pork 2009

Jun 30

Posted by Framps in Competition BBQ Recipes, Competition Pork, Pork | No Comments

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

Meat Ingredients

  • 1 pork butt (big 8lbs or so)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Butter Brine, recipe follows
  • Vampire Killer Marinade, recipe follows
  • Dry Rub, recipe follows
  • Mop Spray, recipe follows
  • Barbeque Sauce, recipe follows

Detailed Directions

Smoke @ 225 degrees F on your favorite RIGGGGGG.

Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub.  Let sit for at least 2 hours (up to 6).  Put the butt on the smoker get crackin’ on the cook!  Read more... (524 words, estimated 2:06 mins reading time)

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Matt’s Eagle Ribs 2009

Jun 30

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

Meat Ingredients

  • 3 racks Spare Ribs – St. Louis cut

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep ribs as desired
  • Rib Paste, recipe follows
  • Basting Spray, recipe follows
  • Foil Packets, recipe follows
  • Barbeque Sauce, recipe follows

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

Spread ribs evenly with Spice Paste.

Place the ribs in the cooker and cook indirect bone down for 3 hours, spray with basting sauce every 30 minutes or so.  Read more... (334 words, estimated 1:20 mins reading time)

This is just teaser of the post Matt’s Eagle Ribs 2009. Click here to read the entire story (334 words, estimated 1:20 mins reading time)

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Matt’s Springfield Chicken 2009

Jun 30

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

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