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.
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
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.
Here is a great way to cook a prime rib PERFECTLY…just in time for the holidays! Our family uses this recipe on Christmas Eve. We prep it and place it in the oven so the timing is perfect for us to shut the oven off, leave for Christmas Church and come home to an aroma that makes us drool! If done properly, it’ll be ready to carve the minute you walk back in the door.
Quick list of things you’ll need:
- An appetite for perfectly cooked prime rib
- An oven
- 1 oven safe roasting pan, with rack
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’
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!!
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:
- 6 cups Corn Mesa Mix
- 6 cups Chicken or Beef broth (match with meat selection; chicken broth for pork)
- 1/2 cup corn oil
- 2 tsp salt
I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!
I have a general idea – but wanted other opinions. After no luck, I decided to cook 6 birds and get the average. With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise.
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!!!
First and foremost, this website is really a diary of recipes that my BBQ teammates and I have tried. All of us are authors here, so you’ll see all kinds of variety from our competition BBQ recipes to various dishes we make at home with our families.
The idea is to ensure we don’t lose or forget anything we try…..I think….and along the way – perhaps we’ll give someone an idea to try on their own or inspire someone to take what we have tried and share it here.
Last year, the team Louie Hewis and the “Q” (now called Hot Grill on Grill Action) got together to run all the Weber WSMs we had. It was a ton of fun and will need to post some pics of the food…it of course turned out great.
I do believe we had around well over 100lbs of meat on these 5 bullets, which is impressive.
Look closely….and you’ll see Logan’s dog Rocco in the background with what looks to be a butt bone.
Damn you Rocco!