Hot Grill on Grill Action Competition BBQ Team

Posts Tagged omaha bbq

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... (448 words, 2 images, estimated 1:48 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% [?]

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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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BBQ Trial Run 2010 – April 23 and 24

Apr 26

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

Check out our team group page on Facebook for pics and more.

Pics of the final product are all posted here!

Hot Grill on Grill Action Facebook Page!

Popularity: 2% [?]

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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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