BBQ Tips and Tricks
The TLC Show BBQ Pitmasters looks like a blast… They Just released the entire season on 
… But here’s a quick clip that’savailable on YouTube plus a link to an entire Barbecue Pitmasters episode. The show features Myron Mixon and other fantastic cookers.
Full Episode:
http://tlc.discovery.com/videos/bbq-pitmasters-johnny-triggs-shootout-full-episode.html
BBQ Tips:
http://recipes.howstuffworks.com/tools-and-techniques/myron-mixon-jacks-old-south-grilling-tips.htm
Entire Season on iTunes:
Love a good Chili Cook-off? This was a last minute – rush to slap together – concoction that just happened to be a crowd pleaser! Unfortunately, it didn’t win with the judges in the office cook-off … but out of eleven other entries I heard some unsolicited (it was a blind judging) raves for it’s traditional chili taste and it’s hearty barbecue meatiness. The winning chili was fantastic but was fairly eclectic with red wine and venison.
In a last minute / night before frenzy I decided to use a leftover pork tenderloin as the meat of choice. It worked great… but feel free to substitute something a bit less expensive (like pork shoulder). The lean tenderloin did however make for a low fat and overall healthy and hearty bowl of comfort. Third place was still a favorite.
3RD PLACE BARBECUED CHILI
BBQ Chili With Tenderloin
1.5 lbs Pork Tenderloin (substitute leftover pork shoulder or pulled pork)
2 packages Chili seasoning mix
1 whole large white onion (diced)
5 green onions (chopped)
1 tsp prepared garlic
1/2 red bell pepper (sliced in slivers for texture and appearance)
1 – 15 oz can of black beans
2 – 15 oz. cans of kidney beans
8 fresh Tabasco peppers (substitute: 3 jalapenos) finely minced
2 – 15 oz. cans of diced tomatoes
4 fresh ripe red tomatoes – diced
1 – 15oz. can Tomato sauce
Brown cooked pork in oiled skillet. Add onions and garlic and cook until transparent.
Transfer to deep pot or crock pot, add the rest of the ingredients and simmer. Add up to a cup of water for preferred consistency. Serves 10 to 20.
What did they forget?
Be Prepared. It’s a long time motto of the Boy Scouts; but it could very easily apply to barbecue competitions. There’s so much to remember. So much you need to be ready for. On top of everything you need to keep things sanitary!
The Kansas City BBQ Society has some pointers for prepping for your first competition. You can get your supplies in our BBQ Shop powered by Amazon for the best prices. Feel free to print the PDF list below. Share it. Make copies (better yet just book mark this page)! There’s a lot to keep track of.
Competition Checklist Have Need Cooking Supplies Have Need Storage & Cleaning Aprons Aluminum Foil Ash Bucket Aluminum Pans Charcoal Bleach Chimney Broom Cooker(s) Coleman Sink? Cutting Board(s) Coolers Fire Starters Dish Rags Injectors/Brine Pump Dish Soap Knives Dish Tubs Lighter/Matches Dust Pan Paper Bags Gloves (Grill & Latex) Pot Holders Grate Wipes Propane Hand Sanitizer Sharpener(s) Hand Soap Smoke Wood Paper Towels Spatulas Plastic Wrap Spray Bottles Toilet Paper Thermometers Trash Bags Tongs & Cooking Utensils Water Container(s) Turkey Fryer Wet Wipes Ziploc Bags (1 Gallon) Ziploc Bags (2 Gallon) Have Need Food/Drinks/Etc. Have Need Miscellaneous Apple Juice Banner(s)/Flag(s) Beer/Adult Beverages Batteries Briskets Bucket Butts Bug Spray/Candles/Etc. Chicken Camera Honey Chairs Ice Clean Cloths Lettuce Cots/Hammocks/Etc. Marinade Disposable Ponchos Parsley Duct Tape Ribs Extension Cords Rub/Slather Fire Extinguisher Sauce First Aid Kit Snacks Flashlights Sodas/Water Gasoline Whole Hog Generator Paper Plates Pillows Plastic Cups/Koozies Pot Holders Silverware Sleeping Bags/Tent Spare Cooker Parts Sunblock Tables & Table Covers Tools/Screw Drivers/Hammer/Scissors Toothbrushes/Etc.
Smoking wood for barbeque is a must if you are cooking low and slow. The only question is “what kind of BBQ wood do you use?”
The answer is a matter of taste and what’s available. In the South East the mainstay is Hickory. In Texas it’s all about Mesquite. Some swear by Oak or the sweet smell of Apple wood. To make it even more complicated others will mix a combination of woods or use aged oak whiskey barrels!
Here’s a quick guide on where to start when you’re picking wood.
Cooking Wood Chart Acacia Mesquite Family – Strong Most meats, beef, vegetables Alder Delicate with a hint of sweeness Fish, pork, poultry, light meat game birds, great with Salmon Almond Nutty & sweet smoke flavor, light Ash Good with all meats Apple Slightly sweet, but dense, fruity smoke flavor Beef, poultry, game birds, pork and ham Apricot Milder flavor and sweeter than Hickory Good on most meats Ash Fast burning, light but distinctive flavor Good with fish and red meats Birch Medium hard wood with a flavor like Maple Good with pork and poultry Cherry Slightly sweet, fruity smoke flavor Good with all meats Cottonwood Very subtle in flavor Good on most meats Grape Vines Aromatic, similar to fruit woods Good with all meats Grapefruit Medium smoke flavor with a hint of fruitiness Excellent with beef, pork and poultry Hickory Pungent, smoky, bacon-like flavor, the most common wood used Good for all smoking, especially pork and ribs – Most popular in the South Lemon Medium smoke flavor with a hint of fruitiness Excellent with beef, pork and poultry Lilac Very light, subtle with a hint of floral Good with seafood and lamb Maple Mild smoky, somewhat sweet flavor Good with pork, poultry, cheese, vegetables and small game birds Mequite Strong, earthy flavor Most meats, especially beef, most vegetables – Most popular in Texas Mulberry Sweet smell and reminds one of apple Beef, poultry, game birds, pork and ham Nectarine The flavor is milder and sweeter than Hickory Good on most meats Oak The second most popular wood, heavy smoke flavor, red oak is considered the best by many Pitmasters Good with red meat, pork, fish and heavy game Orange Medium smoke flavor with a hint of fruitiness Excellent with beef, pork and poultry Peach Slightly sweet, woodsy flavor Good on most meats Pear Slightly sweet, woodsy flavor Poultry, game birds and pork Pecan More like Oak than Hickory, but not as strong Good on most meats Plum Milder and sweeter than Hickory Good on most meats Walnut Very heavy smoke flavor, usually mixed with lighter wood, like Pecan or Apple. Can be bitter if used alone or not aged Good with red meats and game NOTES: New Variation: Whiskey Barrell – Aged Oak from Jack Daniels barrells
Who eve said barbecue was easy! 
I was lucky to be able to get into the Carolina Pitmaster’s Training before the big SC Championship “Palmetto Barbecue and Brew Fest” a few weeks back… Ithelped a ton! But even with the award winning advice the first go at such a complex competition can really be tough!
The BBQ ricks Team (thanks Michael Bultman and Tyler)ended up taking 9th in the blind tasting/judging in whole hog. Pretty good considering there were forty serious teams competing. Unfortnately we were unprepared for the on-site judging. It was something we really knew nothing about but counted for a third of the score. That brought down ribs, shoulders, and overall.
Congrat’s to the overall winner (Grand Champion) in this case a team called “Fat Back and Flaming Pig.” I always admire the rib champs too… “Smoke Shack” from North Augusta.
So… As a service to others undertaking a first or second cook off… here’s m
y top ten things to remember next time!
Last weekend I had a chance to learn the ins and outs of competition Barbecue from some experts in the field. Carolina Pitmasters in Summerville SC have created a really cool once a year class to get everyone from the Low Country geared up for BBQ season. It’s a total good ole boy seminar and tons o’ fun. Over two laid back days the teachers – guys like expert Jack Waiboer and Russ Cornette (local creator-of Smokin’ Coles Sauces and Rubs) walk through the minutia of competing in BBQ championships like next week’s Palmetto BBQ and Brew Feston Edisto.
The class took place on the lake next to a picture perfect lake by Dorchester Shrine Club. Weather was perfect and everyone was willing to talk. Believe it or not cookers traveled from as far away as Chicago and Canada for the session. It’s international!
Timing of the class was perfect for me as I’m tackling “Whole Hog” for the fist time at Edisto and that, as Waiboer put it, is “the Mount Everest o competition barbecue.” Other topics covered were chicken, ribs, shoulder, and overall judging with some enlightening advice from actual SCBA (that’s South Carolina BBQ Association) judges. Did I learn any real bbq secrets? I Think so… there were still a few gems that were held back but I did some really valuable tips that you can only find out from a lot of trial and error (or a class such as this).I learned that the key to the BBQ judges heart is “bark” – that charred caramelized shell of goodness shingled on the outside of really good barbecue. I learned that pork has a moment in the cooking process called the “stall” that can be torture to a cook in a hurry. The slow increase in internal temperature of the meat stalls… and stops rising for a while. It will rise again. Just takes time and patience. Opening the lid just slows things down even more!I also learned turning in a hot box to the judges will help your scores… so try to be either one of the first in or one of the last in. There’s typically a ten minute turn in window.
underlying seriousness to it all.
washing station. Don’t forget the hand sanitizer, paper towels and soap.
(chicken and ribs) so one smoker was easy. For next time (with additional categories of brisket and pork-butt) we’ll add a second “bullet” smoker.
When presenting your championship ribs to your cookout guests you want to make a good impression. One way to do that is to offer them the MEATIEST rib they’ve ever seen. Here’s how:
