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, [...]
Posts Tagged hot grill on grill action
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 [...]
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 (I am going use cookies as a base -since I [...]
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. [...]
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 [...]
Matt’s Sokol Brisket 2009
Aug 17
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.
Take 1 package [...]
Matt’s Bellevue Brisket 2009
Jul 29
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 [...]
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 [...]
Matt’s Eagle Ribs 2009
Jun 30
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 [...]
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 [...]
