• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Big Book of BBQ Tricks
  • Resources
  • Free E-CookBook / Newsletter
  • Smoking Meat 101 Book
  • BBQ Blueprint Book
  • Electric Smoker Cookbook
  • Wood Pellet Grill Smoker Book
  • Temperature Guide
    • Seafood
    • Pork
    • Poltry
    • Beef
  • About Me
  • Shop
  • Sitemap

Barbecue Tricks

BBQ Tips and Tricks

GrateTV

January 21, 2013 Featured

Home Made Brats and Sausage

grinding sausageGrateTV took an adventure into creating our own sausage with the Kitchen Aid grinder and sausage stuffing attachment.  Watch as we break it down step by step and find out  more on the step by step method HERE.

We’ve talked about preparing better bratwurst before and you can catch this video and more in our Brat Playlist

December 27, 2012 Featured

BBQ Cook Teams – GrateTV

bbq sampleOur weekly BBQ and Grill Show – GrateTV took a trip around the competition grounds to talk to some cookers over the last few months… here’s a year end visit to a few of our friends.  Don’t miss Jack Waiboer (http://carolinapitmasters.com) doing meat shots about halfway into the video.

As always please subscribe to our many feeds and check back weekly for more BBQ.

December 18, 2012 GrateTV

Ham How To – GrateTV

This week our GrateTV BBQ and Grill Show podcast takes a look at the Holiday twice smoked ham.   This is the perfect Christmas meal for the BBQ enthusiast.    It looks incredible.  It’s a killer presentation and it’s not all that hard to prepare.   Jack Waiboer gives you the step by step HERE.

For us it’s the best way to do Christmas Ham.  Take a look and come back for more every week.

smoked ham

November 15, 2012 Featured

Smoke Fried or SmoFried Turkey Recipe

I first heard of a SMOKE fried turkey about a year ago when Jack Waiboer mentioned it in discussions on frying turkey.   It went something like “You wanna try something REALLY good ya gotta smoke fry a turkey.”

I haven’t been able  to get it out of my mind so I set up shop for us to demo the making of what Jack calls a “SMO-Fried” turkey for http://GrateTV.com.  I now know it’s as good as it sounds and – although it may be double the work – it’s not really very difficult.

It’s worth another reminder – don’t burn down the house… ask Jack about his old garage door.

Here’s the Deal:

Smo-Fried turkey is a natural progression combining 2 of the most popular ways to cook a turkey. It?s really quite simple, smoke or grill the bird then drop it in hot grease to finish off the cook and crisp up the skin. Please be very careful. Hot grease, liquids, and fire mixed together can spell disaster if you don?t put safety as your top priority! Trust us we call it the garage door killer from personal experience.

Smo-Fried Turkey

Ingredients:
10 bs. Turkey, completely thawed.
3 Gal Oil

Injection:
Equal parts butter, hot sauce (we used Texas Pete wing sauce), white grape juice,
Rub: Tony Chachere’s,

Directions:

Inject turkey breast from inside cavity, legs and thighs from outside. Rub under skin, on top of skin, and inside of cavity.
Smoke over hardwood coals and chunks at a settled temperature for at least 2 hours.

Finish turkey in a 325- 350 degree, preheated turkey frying apparatus, until done. 170 degrees in deep thigh. Takes about 30 mins. Let rest, carve, then serve.https://barbecuetricks.com/wp-content/uploads/2012/11/turkeya.jpg

Print
Smoke Fried or SmoFried Turkey Recipe

Smoke Fried or SmoFried Turkey Recipe

Ingredients

  • 10 bs. Turkey, completely thawed.
  • 23 Gal Oil
  • Injection:
  • Equal parts butter, hot sauce (we used Texas Pete wing sauce), white grape juice,
  • Rub: Tony Chachere's,

Instructions

  1. Directions:
  2. Inject turkey breast from inside cavity, legs and thighs from outside.
  3. Add Rub under skin, on top of skin, and inside of cavity.
  4. Smoke over hardwood coals and chunks at a settled temperature for at least 2 hours.
  5. Finish turkey in a 325- 350 degree, preheated turkey frying apparatus, until done.
  6. Takes about 30 mins.
  7. Check temp. for 170 degrees in deep thigh.
  8. Let rest, carve, then serve.
3.1
More Recipes at BarbecueTricks.com

November 12, 2012 Featured

Meat The BBQ Team: Mike’s Catering

GrateTV paid a visit to one of the South East’s winning-est BBQ Teams… Mike’s Catering.  Mike Fields has been cooking and competing for over a decade and has plenty of Grand Champion trophies to prove his team’s elite status.  Take a look and meat the Mike’s Catering team and grab a tip on award winning chicken, ribs, pork,  and brisket.

GrateTV is a weekly web video series on barbecue and grilling.  Subscribe and rate on Youtube, iTunes and Facebook.

November 2, 2012 Featured

Twisted Shrimp Tacos With a Secret Twist

Watch as we put together an innovative shrimp taco with a carrier of a different kind.  Try it and sen un #GRATEPLATE photos for us to share at http://Gratetv.com/submit

Shrimp On Wire Kebab

October 25, 2012 Featured

Bacon Wrapped Stuffed Turkey on GrateTV

Jack Waiboer creates an Ostrich Egg recipe that you’ll want to try on the Grill. Stuffed Turkey rolled up in a crispy Turkey Bacon weave. It’s a poultry explosion. Full recipe here at http://GrateTV.com search “ostrich egg.”

ostrich turkey egg

Bacon Wrapped Stuffed Turkey Breast

October 19, 2012 Featured

The Money Muscle Secret

Two Pork Butts with Money Muscle circled. Note fat stripes.

 

 

 

It’s a BBQ secret weapon.  If you’ve ever judged a BBQ contest you may be familiar with what’s called “the money muscle.”  Using it in a judged box is a bbq trick that has become well known.

It’s named “money muscle” because a lot of competitive cookers think it’s the best tasting part of the Boston Butt (or pork butt) and is essential on winning the top level money in pro cook-offs.

How do you find the money muscle? Look at the opposite end of the bone.  It’s tube shaped (with striations and stripes).  You’ll see the bands of fat evenly spaced along the muscle.  When fully cooked that fat should easily melt away and render to provide almost a mini loin that cookers will slice and present in a blind box for competition.       It’s located high on the pork shoulder (read “high on the hog”) and is the beginning of the loin.

That muscle just doesn’t get worked much so it’s super tender.

money muscle

Butt with Money Muscle trimmed for competition cooking

Cookers will also promote bark creation around the money muscle by trimming around the muscle and using a good rub.  Some competitions will disallow full separation from the rest of the but while cooking so often it is carved so  it is still connected.

“You have to trim it up so it’s nice and round and it’s kinda like a little loin.  The great cooks really use that muscle to really showcase their meat” according to champion Pitmaster Jack Waiboer.

The money muscle will cook faster than the rest of the butt (shoot for 180 degrees for the muscle 195 for the rest of the butt).  Once done, the log shaped muscle can be sliced into medallions and presented beautifully in the turn in box.   The addition of a good bark on the succulent meat is a combination that wins over judges (especially in the tenderness category).

See more about the money muscle on THIS Episode of GrateTV

 

October 17, 2012 GrateTV

Meat The Team: Squeals On Wheels

September 10, 2012 GrateTV

Plate Pixs from Myrtle Beach-GrateTV

Send in your Plate Pics at http://GrateTV.com/submit.  Or email to [email protected]

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Interim pages omitted …
  • Page 6
  • Go to Next Page »

Primary Sidebar

Welcome To BBQTricks!

Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

Your Gateway to Barbecue Information

This site is a member of The Smoke Ring BBQ Webring A linked list of BBQ websites

Next BBQ Site - Next 5 BBQ Sites - Prev BBQ Site - Random BBQ Site

Join the BBQ ring or browse a complete list of The Smoke Ring BBQ Webring member's BBQ sites

If you discover problems with any of The Smoke Ring BBQ Webring sites, please notify the Ringmaster

fb

Footer

DISCLOSURE:

Posts on this site may contain affiliate links. If you purchase something via one of these links you won’t pay more but the site operator gets a small commission. Or as I like to call it: “beer money.”

Copyright © 2025 — Barbecue Tricks • All rights reserved.