Posts Tagged hot grill on grill action

PITMASTER IQ120 Product Review

Product Review: IQ 120

Manufacturer: PitmasterIQ.com

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

pit iq

 

 

 

 

 

 

 

 

 

 

Overview

This review will focus on the product features of the IQ120. The IQ120 is successor of the IQ110, which we reviewed here: http://www.bbqrevolution.com/pitmaster-iq-110-review/ . If you are not familiar with the IQ110, please read the review prior to continuing with this one.

Share
Share

Tags: , , , , , , , , , , , , , , , , , ,

Year in Review for Hot Grill on Grill Action

Sportsmanship Ramblings and a Year in Review by Hot Grill on Grill Action

 

Well another contest season has passed and though it was successful, it did not fall in line with what we had envisioned.  In the world of competition BBQ being disappointed with a contest or an entire season is admirable; this is what drives a team or an individual to excellence. 

Share
Share

Tags: , , ,

BBQ Smoked Beans

“Slap yo Mama, WOW” said the team next to us at the 2011 American Royal after indulging themselves in this BBQ Bean medly. The beans went on to finish in the top 10% and have been in our arsenal ever since. This recipe roots itself from my Great Aunt, who served these to many pleased patrons of her resturant. The recipe can be adapted easily to make the best BBQ beans you will ever have. This is a very simple recipe that will steal the show wherever you take them! Here we go!

Ingredient list:

Share
Share

Tags: , , , , , , , , , , , , , , , , , , , , , , , ,

StoryQue Magazine for iPad Owners

Recently launced, in July, was a brand new monthly BBQ magazine named “StoryQue” by Lavern Gingerich, which is exclusively available from the iPad Newsstand.  It is very well written and has TONS of valuable BBQ digs, for the backyarder and the competitor.

For all you iPad owners out there – please go check this out! 

BBQ Revolution and Hot Grill on Grill Action are pleased to announce that we will be regular contributors to the content of the magazine, starting with this first issue!  We couldn’t be happier to bring you yet another inlet to the BBQ Revolution!

Share
Share

Tags: , , , , , , , , , , , , , , , ,

BBQ Pitmasters Season 3 Audition Tape!

Hot Grill on Grill Action wants a chance to redeem itself from the Cole Slaw incident!

Check out our audition tape….it speaks for itself!  Send BBQ Pitmasters a note and tell em you want to see us again!

 

Popularity: 1% [?]

Share
Share

Tags: , , , , , ,

Big Wayner’s Review of: The Book on Competition BBQ

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”.

Share
Share

Tags: , , , , , , , , , , ,

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.

Share
Share

Tags: , , , , , , ,

THE DIFFERENT GRADES OF BRISKET- Overview and Thoughts

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.

Share
Share

Tags: , , , , , , , , , , , , , , , , , , , ,

KCBS’s own Sonny Ashford Reviews: The Book on Competition BBQ

untitled 

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 

Share
Share

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

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

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

GOBS Sep-Oct Drippings

Popularity: 1% [?]

Share
Share

Tags: , , , , , , ,

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.

Share
Share

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

55 gallon drum smoker project

 
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:

Share
Share

Tags: , , , , , , , , , , , , , , , , ,

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.

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!!

Share
Share

Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

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

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% [?]

Share
Share

Tags: , , , , , , ,

What in the world is this website???

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.

Share
Share

Tags: , , , , , , , ,

Matt’s Sokol Brisket 2009

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.

Share
Share

Tags: , , , , , ,

Matt’s Bellevue Brisket 2009

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.

Share
Share

Tags: , , , , , ,

Matt’s Springfield Pulled Pork 2009

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!

Share
Share

Tags: , , , , , ,

Matt’s Eagle Ribs 2009

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.

Share
Share

Tags: , , , , , ,

Matt’s Springfield Chicken 2009

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

Share
Share

Tags: , , , , , ,