Tuesday, November 18, 2014

Preparing for Thanksgiving

The leaves have changed and the air has gotten colder. Fall has arrived and Thanksgiving is on its way (or past if you're in Canada). It's time to start thinking about giving the family the bird. Wait... that didn't sound right (like so many things in BBQ). Time to start thinking about cooking a turkey for Thanksgiving. I used to roast the bird in the oven, but no more. I now smoke it. Smoked turkey is great. I have had deep fried turkey, but it doesn't have that nice smokey flavor of a bird cooked over hickory and pecan wood. One day I would like to smoke the turkey then fry it to finish it of and get the best of both worlds. 

As Thanksgiving draws closer I start to cook the bird in my head. trying to figure out the best way get the best flavor for the family. I also start to plan my cook so on Thanksgiving Day I will have time to cook it and relax. I'll share a little of what I do to prepare. 

Monday, September 29, 2014

NC BBQ Association

Last year at the Q-City Charlotte BBQ Festival I started to hear rumors of a new BBQ sanctioning committee being born. It was started by a group of competitors, caterers and restauranteurs that is interested in preserving the art of NC BBQ. They came together to form competitions that highlight the best of NC BBQ by focusing on the meat.

In August of 2014 I became a NC BBQ Association member and certified judge. The class wasn't difficult - you get to taste BBQ - and since I am a certified KCBS judge, it helped me understand what is being looked for. The style of judging follows closer to MBN style with a combination of both blind and onsite judging. I like the combination of the two because it gives you a chance to learn from the teams and how they create their particular BBQ magic.

Monday, August 25, 2014

Interview: Kosher Q? Find out from the RaBBi-Q.

Team: Rabbi-Q
Location: Kansas City, Kansas
Website: RabbiQ.com
Twitter: @BBQRabbi

I met Mendel of Rabbi-Q through Twitter. I found the idea of kosher BBQ fascinating because when I think of BBQ I think pork. I know beef and chicken and other meats can be BBQed but it isn't everyday you hear of kosher BBQ in KCBS. Through talking with Mendel I have discovered kosher BBQ and kosher BBQ competitions. I think this is great. I love a good brisket and beef ribs along with smoked turkey and chicken. Read the interview to find out how he cooks pork for KCBS competitions and to find out more about kosher BBQ competitions.

Friday, July 25, 2014

Review: Sograte Original BBQ Rub

Creator: Sograte BBQ and Brew
Location: Lubbock, TX
Cost: $7.99 + shipping
Link: Original BBQ Rub

This is another rub Sograte BBQ asked me to review for them. It's a good rub with BBQ flavors that enhance pork or chicken well. It stands up to the long slow cooks that define BBQ and helps to take the flavor of the meat to the next level. If you're looking for a good rub for your next cook give it a go.

Tuesday, July 1, 2014

Interview: Knuckleheads BBQ

Team: Knuckleheads BBQ
Location: Monroe, NC
FaceBook: www.facebook.com/KnuckleheadsBBQ
Twitter: @knuckleheadbbq

I met Buddy at the Grill'n and Chill'n BBQ Cook-off in Waxhaw, NC in 2013. My BBQ brother Wayne introduced us. Buddy grew up in the Carolina's and around Eastern North Carolina BBQ. He's taken what he learned as a kid and brought it to his cooks, altering to suit his style of BBQ. Knuckleheads is a small one man team that brings a passion for BBQ to the competitions.