Hot Grill on Grill Action Competition BBQ Team

Posts Tagged hot grill on grill action

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)

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

Jan 17

Posted by Ryan Angus in BBQ Basics, Competition Chicken, Competition Ribs, Poultry, Ryan's Thoughts | 1 Comment

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.  Read more... (1212 words, 3 images, estimated 4:51 mins reading time)

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THE DIFFERENT GRADES OF BRISKET- Overview and Thoughts

Jan 14

Posted by Logan in Beef, Competition Brisket, Logan's Thoughts | No Comments

The Beef Pyramid

Source http://en.wikipedia.org/wiki/Beef

 

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.  Read more... (447 words, 2 images, estimated 1:47 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)

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Hot Grill on Grill Action Featured in the September ‘Drippings’ Magazine

Sep 13

Posted by Framps in BBQ Basics, Logan's Thoughts, Matt's Thoughts, Ryan's Thoughts | No Comments

See it here!  Some notes about our season and our draw to ‘The Jack’

GOBS Sep-Oct Drippings

Popularity: 1% [?]

Permanent link to this post (22 words, 1 image, estimated 5 secs 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)

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55 gallon drum smoker project

Jun 6

Posted by Logan in Logan's Thoughts, Product Reviews, Smokers | 1 Comment

 
Last summer, I decided to undertake a project to convert a 55 gallon drum into a smoker. After researching many plans, I landed on a set of plans that called for the use of firebricks, mortar, diffusion plates, 22″ grates, door, knobs, magnets, casters, lots of cutting, drilling, welding, etc. Yep, I choose the most complicated plans I could find. While there were some advantages to this plan, the time, money, effort, and a few other cons outweigh the advantages. Below are some pics, followed by a pro vs con list, and a few ideas I have on a new design.  I lost about 1/2 the pics when I lost hard drive last year, but did find a few to give you an idea of finished product.

Construction overview:  Read more... (729 words, 8 images, estimated 2:55 mins reading time)

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Easy Competition BBQ Brisket

May 2

Posted by Logan in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

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.

Ingredients:

- (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 http://www.bbqrevolution.com/ )

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!!  Read more... (644 words, 5 images, estimated 2:35 mins reading time)

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Hot Grill on Grill Action – Auditions for BBQ Pitmasters Season 2 on TLC!!!

Apr 1

Posted by Framps in BBQ Basics, Competition BBQ Recipes, Competition Brisket, Competition Chicken, Competition Pork, Competition Ribs, Logan's Thoughts, Matt's Thoughts, Ryan's Thoughts, Smokers | No Comments

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!

-Framps

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!!!

Popularity: 19% [?]

Permanent link to this post (86 words, estimated 21 secs reading time)

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What in the world is this website???

Aug 30

Posted by Framps in Matt's Thoughts | No Comments

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.  Read more... (215 words, estimated 52 secs reading time)

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Matt’s Sokol Brisket 2009

Aug 17

Posted by Framps in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Inject Brisket w/ Beefy Onion Soup Mix (ground)
  • Season Brisket w/ Beefy Onion Soup Mix and Pepper
  • Baste Brisket, recipe follows
  • Wrap Brisket
  • Slice Brisket
  • Sprinkle slices with Bacon Salt (original)

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.  Read more... (427 words, estimated 1:42 mins reading time)

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Matt’s Bellevue Brisket 2009

Jul 29

Posted by Framps in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Brisket Paste, recipe follows
  • Season Brisket, recipe follows
  • Oil the Brisket
  • Wrap Brisket, recipe follows
  • Barbeque Sauce, recipe follows

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning ingredients and sprinkle evenly on all sides of the brisket. Let sit at room temperature for 1 hour.  Read more... (607 words, estimated 2:26 mins reading time)

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Matt’s Springfield Pulled Pork 2009

Jun 30

Posted by Framps in Competition BBQ Recipes, Competition Pork, Pork | No Comments

This recipe took 8th Place in the Springfield days BBQ Comp

Meat Ingredients

  • 1 pork butt (big 8lbs or so)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Butter Brine, recipe follows
  • Vampire Killer Marinade, recipe follows
  • Dry Rub, recipe follows
  • Mop Spray, recipe follows
  • Barbeque Sauce, recipe follows

Detailed Directions

Smoke @ 225 degrees F on your favorite RIGGGGGG.

Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub.  Let sit for at least 2 hours (up to 6).  Put the butt on the smoker get crackin’ on the cook!  Read more... (524 words, estimated 2:06 mins reading time)

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Matt’s Eagle Ribs 2009

Jun 30

Posted by Framps in Competition BBQ Recipes, Competition Ribs, Pork | No Comments

Meat Ingredients

  • 3 racks Spare Ribs – St. Louis cut

Basic Directions

  • 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.  Read more... (334 words, estimated 1:20 mins reading time)

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Matt’s Springfield Chicken 2009

Jun 30

Posted by Framps in Competition BBQ Recipes, Competition Chicken, Poultry | No Comments

This recipe took 8th Place in the Springfield Days BBQ Comp

Meat Ingredients

  • 1 Family Pack of Chicken Thighs (Hy-Vee)

Basic Directions

  • Marinade thighs
  • Heat Smoker using favorite rig and fuel source
  • Season Chicken, recipe follows
  • Pan Chicken, recipe follows
  • Season Chicken again, recipe follows
  • Sauce Chicken, recipe follows

Smoke @ 300 degrees F on Weber Kettle grill

Place the thighs in an extra-large re-sealable plastic bag (or divide between two smaller bags) and pour the dressing over the top. Squeeze out any excess air from the bag, and roll to coat all of the meat. Refrigerate for 3 hours  Read more... (876 words, estimated 3:30 mins reading time)

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