As sad as it is for us to do, the time has come for the Lil’ Chub to find a new, loving home. As many of you know, this cooker has been a member of the Hot Grill on Grill Action family for nearly 8 years now. It has served us well, but with the toy hauler we use now to carry us around the country, we just don’t have the heart to let it sit without getting the use it deserves.
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.
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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!
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!!
Here we go folks. Sorry for the delay and thanks to those that reminded us we haven’t provided the update from the our last competition. Thankfully, things have been a little hectic for Hot Grill on Grill Action lately.
Overall Ranking: 12 out of 43
Chicken: 13th place
Ribs: 2nd place
Pork: 15th place
Brisket: 27th place
Congratulations to the Reserve and Grand Champions!
Grand Champion: Spitfire
Reserve Champion: Brew “N” Bar-B-Que
And another congratulations to Moe Cason with Ponderosa BBQ. He came in 7th overall. Despite our crap talk, Moe got us again. We’ll getcha next time big guy!
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!!!
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!
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!!!
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
There’s a misconception out there that you must have a smoker to slow cook meats. Hang on kettle lovers, bear w/ me for a second. What I’m trying to point out is that there’s a lot of people that don’t understand that the Weber Kettle is in my opinion, the most versitile rig for the money and you don’t need an offset firebox rig, a “pellet popper”, a Weber Smokey Mountain Cooker or any other “smoker” to slow cook meats.
Keep reading if you want to see how it’s done. For you long time BBQ chefs………..there’s some pretty pictures to look at.
- 3 racks Spare Ribs – St. Louis cut
- 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.