Posts Tagged cooking in a bbq competition

A Look Back: The Beginnings of Hot Grill on Grill Action

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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The Beef Pyramid



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.


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Weber Kettle Smoking: Pulled Chicken

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.


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Easy Competition BBQ Brisket

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.


– (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 )

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!!


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BBQ Contest: Get there early and other timely tips

Typically a BBQ contest will take up a couple of days.  From our experiences, it’s an all day event on a Friday and Saturday (at least most of Saturday).  On the day the event starts, it is a good idea to get to your site as early as you can.  Some contests don’t have folks around to help get you checked in until later in the AM – but in most cases you can get checked in as early as 7AM or even the Thursday night before.

Getting there early provides many advantages, some examples:


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BBQ Contest: Start Here

So you’ve “mastered” the art of making competition quality brisket, ribs, chicken, pulled pork, whole hog, etc, etc etc and want to take it from your backyard to a contest?  EXCELLENT!  You are making a very exciting, challenging, rewarding and FUN decision.  Before you get started there are a few things (in my opinion) that you should know to make the first (or your next) experience the best it can be.

I’m sure my counterparts are going to have lots of their own thoughts on this topic – but from my point of view, this post includes all the beginning basic “stuff” needed to know in order to succefully make it through a BBQ contest.


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