First Place Chicken at Sam's Club Comp- Sacramento, CA

Simply Marvelous takes the 1st place chicken trophy at the Inaugural Sam's Club Region 1 Sacramento BBQ competition. This was Big Brother Smoke's first time taking a first place award in chicken. I was very proud to be able to assist him in this comp. May I also say that that was some very tasty chicken.

Sam's Club Inaugural BBQ Comp Gilbert, AZ

Four Q competed in this inaugural Sam's Club BBQ Comp this past weekend. The top 7 teams move on to the region 1 finals to be held in Las Vegas in May. Needless to say, we didn't finish in the top seven but great fun in the cold wind and rain was had by all.

Shrimp and Grits

I was watching a cooking show on my favorite cooking network and got the craving for some Gulah style shrimp and grits. I'll just have to spin off the calories at the gym next week.

I don't really follow a given recipe but do use them as a base.

Shrimp and Grits


Grits (you can use Quick grits, polenta, stone ground grits, whatever you prefer) Follow package directions to prepare the grits.
Per each serving of grits, I added about about a quarter of a TB of butter.
I also added about a 1/4 cup shredded cheddar cheese to each serving of grits.

I had a dozen medium sized shrimp per serving (not sure what the count is per pound). Added hot sauce (to your heat tolerance) and about 2 tsp of lemon juice to shrimp. Set aside for a bit.

bacon- 2 slices per serving cooked til browned and crisp. Chop the bacon.

Reserved enough bacon fat to coat cast iron skillet.

Cooked sliced scallions (can sub onion if you wish) and a clove of minced garlic in bacon fat for about 2 minutes.

Then added the shrimp and 2 TB of chopped parsley.

It's done when the shrimp just turn pink.

The only added salt and pepper was in the grits. If you feel the need, you can season to taste with salt and pepper.

Add shrimp mixture to bowl of grits. Top with chopped bacon.

Enjoy

Lakeland, Florida BBQ Contest DQ Controversy January 29, 2011

This late turn in was ultimately disqualified (DQ'ed) resulting in the competitor who would probably have been the GC  (he took a 1st in ribs, 4th in chicken and a 2nd in pork and a DQ in Brisket.) coming in 64th out of 66 teams.  (see this late turnin on video starting at minute 2:55)

It initially appears that the rep for this contest accepted the box but the competitor was later informed that it was DQ'ed. 

The controversy on BBQ internet forum sites is because many believe that if there had not been video of this turn in would the well known competitor have been DQ'ed?  We'll never know.



From You Tube- Competitor Gets Disqualified For Being Late

Chicken and Seafood Paella

Last week while browsing around some of my favorite kitchen related stores, I found a great price on a 15 inch paella pan ($14.99).  It looked like a great bargain and I happened to not have this gadget in my extensive kitchen gadget inventory.  We invited some friends over for dinner Friday and this gave me the opportunity to try out my new pan.

While looking for recipes for paellas, I found there are quite a few variations.  I chose chicken and seafood as my main protein source.  The results can be viewed in the below slide show. 



I used a recipe from Food Network by Tyler Florence as a base to make the paella with some additions and deletions based on other recipes I found on the internet..  My choice of seafood varied from the main recipe and I did not add the peas or the tomatoes.  The main thing I learned is that you should not limit your creativity in selecting your protein ingredients, there is a lot of prep work to put together the paella and you will not be disappointed in the presentation.

The Ultimate Paella


Recipe courtesy Tyler Florence


.Prep Time:30 minInactive Prep Time:1 hr 0 minCook Time:1 hr 0 minLevel:

IntermediateServes:

4 to 6 servings. Ingredients

•Spice Mix for chicken, recipe follows

•1 (3-pound) frying chicken, cut into 10 pieces

•1/4 cup extra-virgin olive oil

•2 Spanish chorizo sausages, thickly sliced  (bacon also added)
•Kosher salt and freshly ground pepper

•1 Spanish onion, diced

•4 garlic cloves, crushed

•Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

•1 (15-ounce) can whole tomatoes, drained and hand-crushed  (not added)

•4 cups short grain Spanish rice

•6 cups water, warm

•Generous pinch saffron threads  (tumeric, cumin powder and paprika added also)

•1 dozen littleneck clams, scrubbed (clam broth used instead)

•1 pound jumbo shrimp, peeled and de-veined  ( I also added salmon fillet slices)

•2 lobster tails (lobster claws used)

•1/2 cup sweet peas, frozen and thawed (not used)

•Lemon wedges, for serving

Special equipment:

•Large paella pan or wide shallow skillet

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.



Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.



In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

(My note: Make sure you taste for salt.  I found I needed to add quite a bit  )

Cook's note: The ideal paella has a toasted rice bottom called socarrat.



Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.





Spice Mix for chicken:

•1 tablespoon sweet paprika

•2 teaspoons dried oregano

•Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

1st Annual Wild West BBQ Showdown- New Year's Two Day Comp Wildomar

What a great way to spend the New Year's Holiday than at a two day BBQ competition.  Our results were not what we hoped for, but we sure did learn a lot about competing in the frigid cold. 

12/31/10 Results (First Day)
Grand Champion: All Sauced Up
Reserve Champion: Slap Yo' Daddy BBQ

Overall:
1 All Sauced Up
2 Slap Yo' Daddy BBQ
3 Left Coast Q
4 Rhythm 'n Que
5 Big Creek BBQ
6 When Pigs Fly
7 4 Smokin' Butts
8 Simply Rocke'n BBQ
9 Brazen BBQ
10 Smokin Yankees BBQ
11 All Hogs go to Heaven
12 Birds Pit Crew
13 The Rub Company
14 Butcher II BBQ
15 5 J's BBQ
16 Smokin' Triggers
17 Rooftop BBQ
18 The Rib Tickler
19 The Rib Doctor
20 It Ain't Prime
21 Smokin Goatheads
22 Jerry King Midland Texas
23 Pork U BBQ
24 Papa's Smokehouse BBQ
25 Porketeers
26 Big B's Down-N-Dirty BBQ
27 Smitty's Smoke Patrol
28 Mad Dawgz BBQ
29 Route 66 Catering Crew
30 Crazy Pig BBQ
31 Bang A Drum
32 Bigmista's BBQ
33 Rolling Bones
34 Master of Disaster
35 West's Best BBQ Team
36 Meat Inc.
37 Big Jims
38 Smokin Hogs
39 T & J's Backyard BBQ
40 California BBQ Smokers
41 Montana BBQ
42 Gameover Cookers
43 Lloyds BBQ
44 Ribs A Rockin
45 Meteor Barbecueware

1/1/2011 Results (Second Day)
Grand Champion: Rhythm 'n Que
Reserve Champion: Slap Yo' Daddy BBQ

Overall:
1 Rhythm 'n Que
2 Slap Yo' Daddy BBQ
3 Route 66 Catering Crew
4 All Hogs go to Heaven
5 Smokin' Triggers
6 All Sauced Up
7 It Ain't Prime
8 Smokin Yankees
9 Brazen BBQ
10 The Rib Doctor
11 When Pigs Fly
12 4 Smokin' Butts
13 The Rib Tickler
14 Left Coast Q
15 Crazy Pig BBQ
16 Bigmista's BBQ
17 BLQUE Cuttin Edge Q'N
18 Smitty's Smoke Patrol
19 Jerry King Midland Texas
20 Big B's Down-N-Dirty BBQ
21 Rooftop BBQ
22 Papa's Smokehouse BBQ
23 T & J's Backyard BBQ
24 Rolling Bones
25 Roaming Bird BBQ
26 Smokin Goatheads
27 Simply Rocke'n BBQ
28 Bang A Drum
29 The Rub Company
30 Left Coast Smoke
31 California BBQ Smokers
32 Meat Inc.
33 West's Best BBQ Team
34 Mad Dawgz BBQ
35 Master of Disaster
36 Trailhound Smokers BBQ
37 Gameover Cookers
38 Pork U BBQ
39 Smoke Slayers
40 Ribs A Rockin
41 Big Jims
42 Get It While It's Hot
43 Meteor Barbecueware

All About the Food to Give Thanks- Thanksgiving 2010

Have I ever just said, I love to cook. I get so much satisfaction cooking a meal and having others enjoy it. I give thanks this Thanksgiving Day for all the blessings I have, the friends, family, health, love and Ziggy. I want to thank all the servicemen and women all around the world, who are sacrificing themselves to assure we live in a safe world. I want to thank the TSA folks who despite controversy try to assure that each time we get on a plane, we are safe.

I especially give thanks for my hubby, my mom, my children and my mother in law for just being them and being there with me.

I also want to thank an unlikely group - UCLA for pissing me off so much that I decided to retire nearly two years ago- the best decision of my professional career. That decision has given me more time to indulge in my passion- cooking and BBQ Competition, find time to go to the gym to get to a healthy weight and cardiovascular fitness and be me.

This meal I prepared in thanks.

Holiday Menu Planning

It's that wonderful time of the year again when we are trying to plan the menu for Thanksgiving, Christmas and New Year's celebrations.

I have lots of post of what I have done from previous years. To find these post just enter key words in the search area in the upper left of my home page for this blog. Hope you enjoy my ideas and please let me know if you used any of my recipes or ideas by posting a comment.

L.A. Times Holiday Cookie contest

I submitted my recipe for holiday decorated sugar cookies to the L.A. Times. Please vote for me by clicking on the widget below. FYI- You can make 10 votes per day to the holiday contest.

Can you believe? We are into the winter holiday season.

Deny Me FoodTV and Cooking Channel and You Lose A Friend- Bye Bye AT&T

UPDATE- Nov 7th, Some agreement has been made. Food TV and Cooking channel are back on- My question is for how long and who gave in?

Yesterday AT&T Uverse dropped the Food TV, Cooking Channel and HGTV from it's channel selection. As big business wars go, we are not usually privy to the real reasons for thier actions, but one thing is for sure, we as the consumer have a right to get the programming we pay for.

I do not like the way AT&T handled it. I called them early in October when they sent out a notice that the contract for FoodTV, HGTV, Cooking Channel,DIY etc was going to expire Oct 31st. The receptionist at that time read me a statement that this was because AT&T was trying to negotiate a contract which would not result in increased rates for it's customers. Since all communications to their customer service lines are recoreded, I stated that I wanted the managers to know how important these stations are to me. Failure to maintain these channels would result in me going to another cable company.

November 1st, I could still get my programming. I mistakenly assumed that they had a continuing contract. Not to be. Yesterday, November 5th, 2010-AT&T Uverse turned off the switch to these channels. No initial message on screen to alert us consumers as they do with other things they want to communicate to you. Just nothing.

Seeking a why, I went to FoodTV contacts. They promptly sent me a the below statement.

Hello. Thank you for your email to Food Network and please accept our sincere apology for the delay in getting back to you with this response. We are shocked and disappointed that AT&T U-verse has taken our Networks off the air. AT&T U-verse?s decision to drop our channels is particularly surprising considering we reached an agreement in principle with AT&T U-verse on the distribution fees we would receive for our networks well in advance of last month?s contract deadline. Over the last week or so, we were simply trying to complete some final details to the contract. We, like you, want our channels back on AT&T U-verse immediately. It was AT&T?s decision to drop our channels, even though we offered a third extension to keep them on the air while we worked out final details of a new contract. The loss of our networks to AT&T U-verse was something we worked hard to avoid, even offering an extension through year end to work out final details of the agreement while allowing AT&T the rights to continue delivering our channels to you. Instead, AT&T stopped negotiating, took our family-friendly networks off the air and left you without our must-see shows. This was not an issue about money, and Scripps Networks had worked out financial details in principle before the contract with AT&T U-verse expired at the end of October. The remaining issues involved AT&T?s demands to use video content we created specifically for our networks in ways that go beyond our normal business practices. Accepting their demands would have constrained and limited our ability to provide our network's content to our viewers in new and innovative ways. What?s even more frustrating is that we offered AT&T an extension to work out final details while keeping our channels on the air, but AT&T refused and instead pulled our channels off the air. Should AT&T U-verse decide to resume discussions, we remain committed to continue our good faith negotiations and bring back our networks to ATT U-verse customers. You can tell AT&T U-verse you want your favorite network back by calling 1-800-288-2020, or go to our website at http://www.keepmynetworks.com/FoodNetwork_Landing.asp to e-mail AT&T and see what your options are for other distributors in your area. Best regards,Food Network Customer Service

The most important detail in this memo is:

This was not an issue about money, and Scripps Networks had worked out financial details in principle before the contract with AT&T U-verse expired at the end of October. The remaining issues involved AT&T's demands to use video content we created specifically for our networks in ways that go beyond our normal business practices.

This to me means that AT&T has another business reason not related to my cable TV programming and cost, but possibly want to use video content on 4 inch screen cellphones, etc for their own greed.

Poor decision AT&T. How many customers do you have to lose before you accept that we are why you are?

FoodTV provided a listing to me of other cable companies which are providing their shows.

Thank You for your support!
You Can do more!

You Can Call
Let your voice be heard. Call 1-877-789-1390 and share your opinion with AT&T/U-verse.

You Can Switch
Here is a list of other TV service providers in your area (Southern California) who carry your favorite network(s).

The Cooking Channel is available on these Providers in your area!

Time Warner Channel #154 and #892
DirecTV Channel #232
Dish Network Channel #113

DIY Network is available on these Providers in your area!

Time Warner Channel #172 and #890
DirecTV Channel #230
Dish Network Channel #111 and #876

Food Network is available on these Providers in your area!

Time Warner Channel #434
Time Warner Channel #53 and #889
DirecTV Channel #231
Dish Network Channel #110 and #9462(HD)

Great American Country is available on these Providers in your area!

Time Warner Channel #122
DirecTV Channel #326
Dish Network Channel #167

HGTV is available on these Providers in your area!

Time Warner Channel #433
Time Warner Channel #74 and #891
DirecTV Channel #229
Dish Network Channel #112 and #9461(HD)

Table Top Dining

Banh Mi My Way with Fish Cake

We invited some friends over for a lazy Sunday Brunch.  I have been wanting to make Banh Mi for quite a while and decided this would be my treat today.  After looking throughout the internet for recipes and prepping guidelines, I discovered that really it is quite easy.  The most important ingredient is the fresh baked baguette.

I'm quite an intuitive cook and just went with the flow in making these.  All the recipes and reviews describe that the combination of flavors and textures are what separates this Viet Namese street food from your usual hoagie or subway.  A combination of hot, sweet, sour and salty with fresh flavors and crunchy textures make for an outstanding sandwich.

I started prep with a julienne of carrots and daikon radish.  I dissolved sugar in the rice vinegar, added to the carrots and radish and let it set in refrigerator for a few hours.

I made a spicy mayo by adding 1/2 the juice of a large lime and 3 tsp of sriracha to about a 1/3 cup of mayo.  You can always make it hotter by adding more of sriracha.

I sliced English Cumcumber into thin slices, sliced a jalapeno into thin slices and prepped the leaves from fresh cilantro. 

I already had some pickled red onion in the refrigerator (vinegar and salt added to sliced red onion).

I chose not to toast the baguette but instead to leave it soft on the inside.

I made Western style fish cakes using albacore. (albacore lightly cooked to flaky and still moist, diced celery and onion, panko bread crumbs, mayo, mustard, egg, seafood seasoning, worschetshire sauce mixed together, form a patty and fry in a small amount of olive oil til golden)

A slathering of the spicy mayo was layered on the baguette, then the fish cake, other veggies and finally the cilantro leaves.

I served this with a side of spicy slaw with broccoli.  (recipe by Minnie Luong from a Surfas demonstration)

Spicy Cabbage Slaw:


6 cups shredded cabbage
2 cups broccoli flowerettes (may adaption to recipe)
1 cup thinly sliced scallions
½ cup rough chopped cilantro
4 Tbsp Kochujang paste
2 Tbsp sesame oil
1 tsp toasted sesame seeds
1/3 cup seasoned rice vinegar
1 Tbsp minced garlic
salt & pepper to taste


Mix kochujang paste, garlic, sesame oil, rice vinegar, sesame seeds
Toss shredded cabbage, broccoli scallions, cilantro with kochujang mixture
Add salt & pepper to taste and set aside, allowing the flavors to marry.


Lunch was served.

Ziggy Blogging

Yum!

I haven't posted any pictures of my ziggy in quite a while. A recent grooming trip poked me to take a few pictures.

Budweiser Commerical post 911

It aired only once. Though there was a lot of controversy regarding the ad, it undeniably will bring out some strong emotions.

BigMista on BBQ Pitmasters Season 2 Sept 2nd

I was honored to help assist Neil of Bigmista's BBQ during his filming of Season 2 of The Learning Channel's (TLC) BBQ Pitmasters.  This season the show is a competition highlighting four teams weekly competing for the right to compete for some big dollars during the season finale. 

Sept 2nd our spare rib showdown will air at 10 pm pst/9 PM cst.  These times may vary depending on your cable carrier. 

See these teasers for the series. 

Pulled Pork Tacos Soul Fusion Style

I have so much pulled pork in my freezer.  Today I decided to try to get rid of some of it by utilizing the pulled pork in a couple of taco recipes.  A traditional taco with salsa advocado and cheese and an fusion influenced taco with Asian slaw, pickled red onions and Red Dragon Sauce aka Momofuku style all on a flour tortilla.



Asian Cabbage Slaw
6 cups shredded cabbage

1 cup thinly sliced scallions

½ cup rough chopped cilantro

4 Tbsp Kochujang paste

2 Tbsp sesame oil

1 tsp toasted sesame seeds

1/3 cup seasoned rice vinegar

1 Tbsp minced garlic

salt & pepper to taste



1. Make the marinade soy sauce, sugar, garlic, scallions, black pepper, sesame oil in a mixing bowl. Whisk until the sugar granules dissolve and set aside.

2. Mix kochujang paste, garlic, sesame oil, rice vinegar, sesame seeds

3. Toss shredded cabbage, scallions, cilantro with kochujang mixture

4. Add salt & pepper to taste and set aside, allowing the flavors to marry.

5. Brush a little bit of olive oil on tortilla and warm in a pan or the oven.

6. Assemble the tacos by adding meat to the tortillas and top off with the spicy Korean/Asian slaw

 
Pickled Red Onions
 
1 medium to large red onion sliced into thin rings
 
1/4 cup seasoned rice vinegar
 
1/2 tsp salt
 
pinch of ground black pepper
 
Mix allo ingredient and refrigerate for at lest 2 hours.  Will last for at least a couple of weeks or more refrigerated.

Four Q Gets a 5th Place in Chicken at Vista Competition July 31st- 11th Overall

5th Place chicken  (out of 45)

Didn't Get a Picture of Box- Money Muscle Turn In (16th)

18th Place (out of 45)

17th Out of 45

Vista, CA- 07/30/2010 - 08/01/2010

Overall:

1 Slap Yo' Daddy BBQ

2 Rhythm 'n Que

3 The Rub Company

4 All Sauced Up

5 Big Poppa Smokers

6 Goin Que Que

7 T & J's Backyard BBQ

8 Bird's Pit Crew

9 Smokin' Yankees BBQ

10 Smokin' Steve's

11 Four Q

12 Brazen BBQ

13 Rusty Barrel BBQ

14 Tops BBQ

15 Smoke It All Night

16 Tropical Heat BBQ

17 Smoked to the Bone

18 Left Coast Q

19 Smokey Bones BBQ

20 5J's BBQ

21 Rib Ticklers BBQ

22 Whiskey Ranch BBQ

23 El Fuego Fiasco

24 BBQ by Dan

25 All Hogs Go to Heaven

26 Soaked In Smoke

27 The Smokaholics

28 Meat, Inc.

29 Smitty's Smoke Patrol

30 West's Best BBQ Team

31 When Pigs Fly

32 Smokin' Hogs

33 Rubbed the Right Way

34 Ham-erd Hogs

35 Dirty Harry's BBQ

36 Here's the Rub

37 Carnivorous Habits

38 Cooks 'N Ladders BBQ

39 Revolution Barbecue

40 Big Rick & The BBQ Chick

41 GRILLaTactics

42 T & H Prime Meats and Sa

43 Two Irish Fools

44 Papa Chubby's BBQ

45 Pribs Ribs



Chicken:

1 Meat, Inc.

2 Smokey Bones BBQ

3 Goin Que Que

4 Smokin' Yankees BBQ

5 Four Q

6 El Fuego Fiasco

7 The Smokaholics

8 Rhythm 'n Que

9 Slap Yo' Daddy BBQ

10 Big Poppa Smokers

11 Whiskey Ranch BBQ

12 Rib Ticklers BBQ

13 All Sauced Up

14 Bird's Pit Crew

15 T & J's Backyard BBQ

16 Rusty Barrel BBQ

17 Tops BBQ

18 BBQ by Dan

19 T & H Prime Meats and Sa

20 Tropical Heat BBQ

21 Smoke It All Night

22 Brazen BBQ

23 Smoked to the Bone

24 Smokin' Hogs

25 5J's BBQ

26 All Hogs Go to Heaven

27 When Pigs Fly

28 Here's the Rub

29 Smitty's Smoke Patrol

30 Revolution Barbecue

31 Rubbed the Right Way

32 Soaked In Smoke

33 Dirty Harry's BBQ

34 The Rub Company

35 Smokin' Steve's

36 Ham-erd Hogs

37 West's Best BBQ Team

38 GRILLaTactics

39 Papa Chubby's BBQ

40 Left Coast Q

41 Cooks 'N Ladders BBQ

42 Big Rick & The BBQ Chick

43 Two Irish Fools

44 Carnivorous Habits

45 Pribs Ribs





Ribs:

1 The Rub Company

2 Rhythm 'n Que

3 Bird's Pit Crew

4 Carnivorous Habits

5 Slap Yo' Daddy BBQ

6 Rib Ticklers BBQ

7 BBQ by Dan

8 Tropical Heat BBQ

9 All Sauced Up

10 Tops BBQ

11 Smokin' Hogs

12 Left Coast Q

13 Soaked In Smoke

14 When Pigs Fly

15 Smoke It All Night

16 Big Rick & The BBQ Chick

17 The Smokaholics

18 Four Q

19 GRILLaTactics

20 El Fuego Fiasco

21 Smoked to the Bone

22 Ham-erd Hogs

23 Smokin' Yankees BBQ

24 Rusty Barrel BBQ

25 Smokin' Steve's

26 Revolution Barbecue

27 Two Irish Fools

28 Goin Que Que

29 Cooks 'N Ladders BBQ

30 West's Best BBQ Team

31 T & J's Backyard BBQ

32 Dirty Harry's BBQ

33 Here's the Rub

34 All Hogs Go to Heaven

35 Brazen BBQ

36 5J's BBQ

37 Smokey Bones BBQ

38 Papa Chubby's BBQ

39 Big Poppa Smokers

40 T & H Prime Meats and Sa

41 Rubbed the Right Way

42 Pribs Ribs

43 Smitty's Smoke Patrol

44 Whiskey Ranch BBQ

45 Meat, Inc.


Pork:

1 Big Poppa Smokers

2 Smokin' Steve's

3 Brazen BBQ

4 Rhythm 'n Que

5 All Hogs Go to Heaven

6 Left Coast Q

7 Rusty Barrel BBQ

8 Smoked to the Bone

9 Smokin' Yankees BBQ

10 All Sauced Up

11 5J's BBQ

12 Slap Yo' Daddy BBQ

13 Tropical Heat BBQ

14 Meat, Inc.

15 Big Rick & The BBQ Chick

16 Four Q

17 T & J's Backyard BBQ

18 West's Best BBQ Team

19 Smitty's Smoke Patrol

20 The Rub Company

21 Bird's Pit Crew

22 Smoke It All Night

23 Tops BBQ

24 Rubbed the Right Way

25 Goin Que Que

26 Whiskey Ranch BBQ

27 Smokey Bones BBQ

28 Soaked In Smoke

29 Two Irish Fools

30 Ham-erd Hogs

31 The Smokaholics

32 BBQ by Dan

33 When Pigs Fly

34 Revolution Barbecue

35 Pribs Ribs

36 Cooks 'N Ladders BBQ

37 Dirty Harry's BBQ

38 El Fuego Fiasco

39 T & H Prime Meats and Sa

40 Rib Ticklers BBQ

41 Here's the Rub

42 GRILLaTactics

43 Carnivorous Habits

44 Smokin' Hogs

45 Papa Chubby's BBQ


Brisket:

1 T & J's Backyard BBQ

2 Slap Yo' Daddy BBQ

3 The Rub Company

4 Goin Que Que

5 Whiskey Ranch BBQ

6 Big Poppa Smokers

7 Smokin' Steve's

8 Brazen BBQ

9 All Sauced Up

10 5J's BBQ

11 Rusty Barrel BBQ

12 Smitty's Smoke Patrol

13 Rhythm 'n Que

14 Tops BBQ

15 Bird's Pit Crew

16 Smoke It All Night

17 Four Q

18 Smokin' Yankees BBQ

19 Rib Ticklers BBQ

20 El Fuego Fiasco

21 Smokin' Hogs

22 Smokey Bones BBQ

23 West's Best BBQ Team

24 Soaked In Smoke

25 Left Coast Q

26 Smoked to the Bone

27 Here's the Rub

28 Rubbed the Right Way

29 Dirty Harry's BBQ

30 Tropical Heat BBQ

31 Cooks 'N Ladders BBQ

32 BBQ by Dan

33 Ham-erd Hogs

34 Carnivorous Habits

35 All Hogs Go to Heaven

36 When Pigs Fly

37 Pribs Ribs

38 The Smokaholics

39 Meat, Inc.

40 GRILLaTactics

41 Revolution Barbecue

42 T & H Prime Meats and Sa

43 Papa Chubby's BBQ

44 Two Irish Fools

45 Big Rick & The BBQ Chick

BBQ Pitmasters Season 2

Season 2 of BBQ Pitmasters premieres August 12th, 2010 on TLC.  See your local programming for the time in your area (10/9C).    The below link is to video sneak previews of the first episode.

BBQ Pitmasters Season 2 Preview

July 10th, 2010 BBQ 101 Class by Professor Salt

My Four Q BBQ teammate is starting a series of BBQ cooking classes in Irvine, California.

An excerpt from his website on the class follows.

"Have you always wanted to learn how to make slow smoked, authentic Southern barbecue? Perhaps you’re not sure what type of equipment you’ll need, or how to make better use of the smoker you already own. Sure, you can learn by reading books and lots of trial and error. Or you can speed up your learning curve by taking this class, and go home with the delicious barbecue you made yourself!




•Learn from a local expert who’ll show you contest winning techniques.

•This is a hands-on class: you’ll trim meat, season it with dry rub, and cook it while I guide you through the process

•You’ll get your pick of different smokers to demo: Big Green Egg, Weber Smokey Mountain, Weber gas grills, Traeger wood pellet smoker, and an “Ugly Drum Smoker” – a 55 gallon drum smoker you can learn to build yourself.

•When: Saturday July 10,2010 9am to 1pm

•Where: Irvine location to be revealed after payment is received.

Call 949 334 7485 with questions


Cost is $95 per student, which includes lunch, and you get to take home the meat that you’ll cook. The grill shop where classes will be held is offering 10% off of the cost of a smoker, and 20% off of accessories. If you’re in the market for a nice smoker, this discount can offset the cost of tuition."

Bigmista's Barbecue empire - latimes.com

Bigmista's Barbecue empire - latimes.com

Real.Good.Meat

See article in L.A. Times July 1st, 2010.  The man to go to for great BBQ.  My Four Q BBQ teammate now on his own and doing quite well.