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.
Product Review: IQ 120
Automatic Temperature and food temperature monitor for Charcoal Smokers (Weber Kettle, Weber Smokey Mountain models, Big Green Egg Smokers, Drum Smokers, etc.).
This review will focus on the product features of the IQ120. The IQ120 is successor of the IQ110, which we reviewed here: http://www.bbqrevolution.com/pitmaster-iq-110-review/ . If you are not familiar with the IQ110, please read the review prior to continuing with this one.
HOT GRILL ON GRILL ACTION’S SMOKED BBQ TURKEY:
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.
This is a bit dated…but it never made it to our blog!
We were the team spotlight in this issue of BBQ Mag Online.
Check it out: http://www.bbqmagonline.com/teamspotlight.html
Brisket is a tough meat to master for many competition and backyard cooks. You may or may not have noticed that brisket can have different grades from the USDA. Below are the grades you may run into and a quick course in the differences.
Select Grade: This is the second lowest grade of brisket I have seen available. There are lower grades such as standard, cutter, etc. These cuts contain the least amount of fat and will be firmer. Do not use these in competitions if you can avoid it. These are usually seen in grocery stores.
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.
See it here! Some notes about our season and our draw to ‘The Jack’
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!!!
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.
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!!!
A short story by Logan Hendrickson
So I was grill shopping last night, a journey we all face as we plunge into the endeavor of choosing our next few yeas of cooking enjoyment. After looking at an impressive selection, I was ready to buy a nice gas grill ($400ish). Then something caught my eye, and I had an epiphany. Tucked away in an inconspicuous place was something that I could only call more beautiful than a black pearl, something that reminded me of 2 eyepatches making love. The shiny black coat of paint could only be compared to the African Jaguar, a sleek yet powerful creature that has dominated it’s advisories for years. Yes, I was looking at the Weber Kettle Grill. I was intrigued, and inspected the unit for flaws, none of which I could find. A passing sales associate noticed my examination of the aforementioned machine, and remarked that it was the best unit he ever had the pleasure of partnering with in his cooking endeavors.