Hot Grill on Grill Action Competition BBQ Team

Weber Cooking

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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Pitmaster IQ 110 – Review

Jun 8

Posted by Logan in BBQ Basics, Beef, Competition Brisket, Product Reviews, Smokers, Weber Cooking | No Comments

Product Review: IQ 110

Manufacturer: PitmasterIQ.com

Description:
Automatic Temperature for Charcoal Smokers (Weber Kettle, Weber Smokey Mountain models, Big Green Egg Smokers, Drum Smokers, etc.). 

Our team discovered the impact automatic temperature control can do for your turn ins when we added Rock’s Stoker BBQ controller to our main rig last year.  Additionally, it gave us a chance to actually get some rest instead of monitoring our rig temp, fuel level, etc. This led us to consider adding a second stoker fan and adaptor kit for our Weber bullets.  In our search we stumbled upon the IQ110.  We were intrigued by the design, and reached out to John Kennington, owner of PitmasterIQ.com, for more product information. A few weeks later, we were sent a demo model to conduct a review, so here we go.   Read more... (1077 words, 5 images, estimated 4:18 mins reading time)

This is just teaser of the post Pitmaster IQ 110 – Review. Click here to read the entire story (1077 words, 5 images, estimated 4:18 mins reading time)

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Weber Kettle Smoking: BBQ Featherbones

Apr 28

Posted by Logan in BBQ Basics, Logan's Thoughts, Pork, Smokers, Weber Cooking | No Comments

If you’re from the Midwest, you may have had the pleasure of sinking your teeth into a featherbone or two. If you have no idea what a featherbone is, it could be due to them being called riblets in your region. If you still aren’t sure what they are, go here your answer: featherbone . If cooked properly, they can an absolute delight to consume. They are relatively inexpensive and have all the flavor of full size rib if done right. The following recipe will show you how to smoke them to perfection, in a reasonable time. This recipe will accomplish the cook in 3.5 hours cooking at 300 degrees.  The result will be fall off the bone crowd pleasing rib.  In fact, you’ll probably be anointed the local featherbone king.   Read more... (394 words, 9 images, estimated 1:35 mins reading time)

This is just teaser of the post Weber Kettle Smoking: BBQ Featherbones. Click here to read the entire story (394 words, 9 images, estimated 1:35 mins reading time)

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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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Weber Kettle Cooking – Smoked Spare Ribs

Dec 5

Posted by Ryan Angus in Competition Ribs, Weber Cooking | 1 Comment

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.

This is the most basic method.  Alternatives are listed at the bottom.  Read more... (1573 words, 17 images, estimated 6:18 mins reading time)

This is just teaser of the post Weber Kettle Cooking – Smoked Spare Ribs. Click here to read the entire story (1573 words, 17 images, estimated 6:18 mins reading time)

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