Lessons From the World of Competitive BBQ

Here are a few easy to avoid hard learned lessons,  on your journey to BBQ excellence.  Some we learned the hardway, and some we avoided by learning from others:

1. Forget the Backyard division. If you win, great.. congrats on having a false sense of hope and security and delusions that you can beat the big boys (or girls - Leanne Whippen).  Go ahead and mix it up with the pros, if you are serious.  If you only want to party and win a cheap plastic trophy then backyard is for you.

2. Don't cut costs on your meats.  Now aint the time to bargain hunt and coupon clip.  Find a butcher, make him your friend and be there they day his truck comes in to select the best meats available.  Then pay the man!

3. Stop creating and inventing rubs and sauces.  There is nothing new under the sun.  Find a brand that is proven to win and by it by the lbs and gallons.  Then you wont waste time and money searching for a secret that dont exist.  After you walk and pick up some checks, then you can play chemist.

4. Keep it simple!  There is so much information available on the internet, books, TV shows and from other competitors that it is impossible to translate everything onto a single piece of meat.  Practice at home and not at an event.  Get your flavor profiles down and ignore the noise.  BBQ is like golf...tons of advice, but you are the only one that can hit the ball.

5. Always be nice to others.  Take the time at a competition to actually connect with the other teams.  Establish positive relationships that result in shared advise and friendships.  If they like you, they will help you.  If they don't.... enjoy the crickets chirping.

6. Pay your dues and join an association. FBA, KCBS, etc,  These sanctioning bodies work hard to preserve and support the sport.  Support them as they support you.

7. Take a class.  This includes a judging certification class and a respected BBQ cooking class.  Ask around your competition will tell you which ones are worth the costs.

8. Save the party, until the last turn in box is delivered.  I have seen far to many passed out, hung over, and plain old drunks, waste their time/money and annoy everyone around them.  They are easy to spot at the end.  They are dead dog last in every category.

9. Practice, practice, practice.  Cook for friends, family, football, charities, holiday, office parties, etc.  Take notes and demand open and honest feedback from your guests.

10. Include the question in your blog post..... What hard lessons have you learned or watched others learn?  Comment below:

What Type of Wood (Pellets)?

Different kinds of wood create different flavors. It's like using seasonings... different people have different tastes. In the same way you to experiment with spices to find the right blend for your recipes, you should do the same for wood.

Lucky for me and other Traeger Wood Pellet smoker users, we have 18 flavors to choose from, including garlic and onion flavors. Try different wood pellets to find which ones you prefer.

Some woods have a stronger flavor than others. A few of them can be too overpowering to some people. It takes a little time, but trying them out for yourself is the best way to decide what you like and don't like. Here are a few basic guidelines and my top 6:

Oak has a pretty heavy smoke flavor. Its popularity is second only to...

Hickory has a strong smoky taste. It is the most common smoking wood and good with any kind of meat.

Mesquite has a sweet, light taste. It burns hotter than other woods and is great with all meats. This is all I use for beef.

Pecan has a nice taste that's lighter than hickory. It's also good with almost anything and one I always keep on hand.

Apple wood has a sweet, fruity smoke taste. It is good with many meats, but commonly used to smoke ham and bacon.

Cherry has a slightly sweet flavor and good with most meats. I have had great success using this flavor for chicken.

If you use traditional wood, you should always use wood that is well seasoned (dried). Never use green woods because they can ruin your smoker (not to mention the meat). Of course, this is never a problem with Traeger wood pellets as they are always dried. You can also check out the Traeger website for more details on wood pellet flavors for specific meats. See link on my blog.

Importance of Letting Your Meats Rest

Here is a link to a great article on the importance of letting your meats rest.

http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29

Top 10 BBQ Gifts for Christmas

Christmas is just a few short weeks away and there isn't a great deal of time left to organize the perfect present for the BBQ'ers in our families.

Here are my top 10 BBQ products of 2010.

1) Traeger Tex Smoker...The Big Purchase

The classics never go out of style. Introduced in 1992, this grill has become our most popular model. Designed after the traditional Texas Style wood cookers, this unit brings old fashioned wood cooking into the 21st century by featuring a high-tech auger-fed burner, electronic autostart ignition, multi-position digital thermostat control, EZ-drain grease system, and a durable powder coat finish. Forget fire tending and temperature control problems. This unit automatically augers wood pellets to accurately provide the exact temperature you set.

Traditional design combined with "state of the art" technology deliver professional results every time you cook. If you’re serious about your outdoor cooking, this is the Traeger for you.
 http://www.traegergrills.com/grills/BBQ075

2) The Original Grillslinger BBQ Tool Belt

For the outdoor cook who finds that sometimes two hands just aren't enough, the Original Grillsliner BBQ tool belt makes multi-tasking between gourmet burgers, seared ahi, and marinated veggies a cinch.

This handy chef's aid features a wide, nylon belt with four deep, reinforced side pockets that can each hold a number of larger sized tools. Included is a starter set of three popular utensils: a wide spatula, an all-purpose knife, and scalloped tongs, all with long, sturdy rubber handles to keep hands safe and cool near the grill.

The belt adjusts easily with a sliding silver buckle engraved with the handsome Grillslinger logo, and the black and gray color scheme looks sleek while hiding those inevitable sauce stains.

Crafted of sturdy, heavyweight metal, the tools store right in the belt, and everything goes into a handy mesh bag between uses. This is a great gift for Dads,  BBQ enthusiasts, new homeowners, and RV campers.

http://www.grillslinger.com/the-grillslinger/

3) Grill Daddy Pro Grill Brush

The Grill Daddy Pro is a revolutionary grill-cleaning tool that sterilizes as it cleans to keep food tasting great. Just turn on the grill, fill the Grill Daddy with water, and begin cleaning. Steams away baked-on food, grease, and black residue.

It's fun and easy to use, eliminating hard scraping and dangerous chemicals with steam-cleaning and stainless steel bristles. The Grill Daddy Pro works on all BBQ grills, including stainless steel, iron, and porcelain enamel and is made from highly durable NSF-approved materials.

http://buygrilldaddy.com/

1) Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer No need to wait by the grill to find out when dinner is ready--this wireless thermometer verbally alerts you when the meat has reached the perfect temperature.

Program your choice of eight entrées, choose the doneness desired and you're good to grill. Features include: Digital LCD screen with remote wireless probe to identify temperature/readiness of meat;

The Oregon Scientific wireless thermometer unit speaks in five different languages with corresponding display (English, Spanish, German, French, Danish); and Programmable entrée programs include beef, lamb, veal, hamburger, pork, turkey, chicken, and fish.

http://oregonscientificstore.com/oregon_scientific/product.asp?itmky=70477

5) Mr. Bar-B-Q 18-Piece Stainless-Steel Grill Tool Set

Serious barbecuers need serious tools, and this 18-piece set is about as serious as you can get. All the pieces are constructed of commercial quality stainless steel with wooden handles, and the six large tools feature textured rubber finger-grips.

The set includes four steak-house quality knives that melt through even the thickest steak; precision grip tongs that pick up even a small slice of onion; three-pronged fork; long-handled knife; eight corn holders; basting brush; grill brush; and a 4-in-1 spatula that cuts with a sharp serrated edge, tenderizes meat, drains grease while lifting foods, and opens bottles.

Held neatly contained in a durable plastic 23-by-12-by-3-inch carrying case, the set makes an impressive gift for the avid outdoor chef, and is covered by a reassuring five-year warranty against defects.

http://www.stainlessbarbecuegrill.com/mr-bar-b-q-18-piece-stainless-steel-tool-set.html

6) Weber 6433 Saucing System

For years I've been struggling with the whole barbecue sauce application process while grilling. Putting the sauce in a bowl or measuring cup and brushing it on with a brush was the best system I could come up with. I've been using a brush with silicone bristles for a few years, and that was a huge improvement.

But I still had the problem of the brush falling out of the bowl or cup of sauce. What a mess! This Weber Saucing System finally solves that problem!! The container is sturdy plastic and dishwasher safe. The basting brush is high quality, heavy stainless steel with silicone bristles.

It holds the sauce very well and is long enough to make applying the sauce very easy. And, of course, the best part: The brush rests perfectly across the sauce container, and any sauce left in the brush drains back into the container. No more brush falling out of a bowl full of sauce and onto the ground. No more mess. No more worries!!

The Weber 6443 Saucing System is a must for anyone who grills and uses barbecue sauce while doing so. A great product with a very sleek design!

http://www.northlineexpress.com/itemdesc.asp?ic=6WR-6433

7) Fulcrum Clip-On Work Light/BBQ Light

The Fulcrum's Strong articulating clamp attaches to a variety of surfaces Heavy duty metal gooseneck offers adjustability without bouncing Energy efficient LED's provide super-bright light and never need to be replaced!

Convenient hands-free source of light which makes it the perfect tool for BBQ's, hobbies, map reading and tasks around the home and office.

http://www.bbqsmart.com/fulcrum-clip-on-work-lightbbq-light/

8) Weber 6448 Style Heavy-Duty Grill Brush

Put simply, the Weber 6448 Heavy Duty Grill Brush get's the job done. It has a great design, is sturdy and is easy to handle. Long enough to use when the grill's really hot without having to worry about burning your hand. The scrapers on the sides are an added bonus since they're designed to fit over the individual grates on Weber grills -- for burnt-on remnants, and scrapes the grates clean quickly and easily with a minimum of fuss.

http://weber-grill.us/10-509232-B001H1JQB0-Weber_6448_Style_Heavy_Duty_Grill_Brush.html

9) Weber 6401 Barbecue Mitt, Black

The Weber barbecue mitt has come in very handy indoors this winter. With its longer sleeve, it has prevented several burns from the other racks in the oven. The mitt provides protection up most of the forearm, even to the elbow on smaller people. Durable, easy to clean, easy to use, improves grill function, perfect fit, and a great gift for the BBQ or kitchen!

http://www.bbqislandinc.com/store/bbq-tools-accessories/weber-6401-barbecue-mitt-black.html

10) Mr. Bar-B-Q 5-Piece Stainless Handle Barbeque Tool Set

Providing a good reach on the grill, the tools range in length from 15-1/2 inches (knife) to 18-1/2 inches (spatula). Most versatile is the 4-in-1 spatula, which not only lifts and drains meats, but also cuts with a sharp serrated edge on one side, tenderizes meat with prongs on the other, and opens bottles with its loop end. Extra-large at 8 by 4 inches, the flat surface of the spatula can lift several burgers at once.

The toothed tongs taper to a needle-nose point to grab or spear even the smallest piece of food; however, a strong grip is needed to hold these heavy-duty tongs together. Sharp, 3-1/2-inch tines on the fork spear everything from a whole chicken to thin hot dogs, while the knife with its seven-inch blade cuts through thick steaks with ease.

The brush features a 1-1/2-inch wide basting surface and all pf the tools can be hung, and are dishwasher-safe.

http://www.mrbarbq.com/premium-barbecue-tool-sets.php

Common BBQ Mistakes

7 Common Mistakes in BBQ:

1. An early BBQ mistake is not starting with meat that is totally thawed. If it's still slightly frozen in the middle, your meat will end up undercooked. Because of the low temperatures in the middle, your meat will look perfect on the outside and still be too raw inside.

2. Try to avoid lighter fluid if you are cooking on a charcoal grill. The chemical flavor will really change the taste of your food. Instead, use an electric starter or a chimney. You'll be able to tell a big difference right away.

3. The next big BBQ mistake is when you put your meat on. It's important to cook at the right temperature. Hot and fast is not best for BBQ. To get the best smoke flavor and tender meat, it's best to cook long and slow. Except for steaks that need searing, medium heat is best.

4. If you are using specialty wood, make sure it's aged. Using green wood will leave a bitter creosote coating on all your meat -- very unappetizing!

5. Put the lid down and leave it alone! A common BBQ mistake is to keep lifting the lid to check the meat. Every time you open the lid, you drop the temperature in your grill. Relax. It's not going anywhere.

6. If you use sauces or mops while your meat is on the grill, make sure it does not contain any sugar. Sugar burns at a low temperature and will burn onto the meat. Also unappetizing.

7. The last BBQ mistake is to use the same plate or platter to carry the food back into the house. This is a food safety issue -- nothing like food poisoning to ruin a party! Always use a clean platter.

Quick Tip -Remove the Ashes!

Always remove the ashes from you grill or smoker as soon as possible. While the ashes themselves pose no particular problem, the problem comes in when they become moist/damp/wet. When water combines with the ashes, it creates a very corrosive compound capable of eating through most anything. Your equipment will last much longer when properly taken care of. See our fun video on cleaning your grill for more information.

Quick Tips for BBQ Seafood and a Smoked Salmon Recipe

Tips:

•Use fresh seafood, if you can. Don't cook frozen seafood without thawing at room temp first.

•If you are using thin filets of fish, wrap them in foil or place foil underneath them while BBQing them on the grill. If you don't, they may fall apart. With the exception of Tuna and Salmon, I always use the foil.

•Shrimp are difficult to BBQ on a grill without overcooking them. Try jumbo shrimp or precooked shrimp that only need to be heated up.

•Fish is done when the meat in the middle has turned opaque in color, or the edges begin to char.

I personally don't care for the Smoked Salmon, but Tammy likes it so I cook it. Here is a great recipe to make your Salmon sing:

1 Large Salmon Fillet
Salt and Pepper
Lemon Pepper Seasoning
Italian Seasoning
1/2 fresh lemon
Mayonaise

If you are not using a smoker, add 1/2 teaspoon of liquid smoke to your ingredients.

Wipe fish with a damp paper towel. Salt and pepper to taste. Coat entire flesh side of fillet with mayo, then sprinkle with Italian seasoning and lemon pepper. Place skin side down on your preheated grill or smoker. (If using a smoker - first allow it to smoke on a low heat for about 30 minutes for taste)
Grill at 400-450 for 3 to 5 minutes or until the fish flakes when tested with a fork.

Basting and Mopping

Basting the meat while cooking helps keep it moist and is a great way to add additional flavors. The baste should be applied with either a basting mop or a spray bottle. If you use a spray bottle, the ingredients must be mostly liquids with soluble powders. For larger portions the technique is defined as mopping. At large BBQ establishments such as the famous Dreamland Ribs in Tuscaloosa, the use an actual mop.

Tip: Don't use a basting brush if you are using a dry run as it will brush off the dry rub seasonings. A spray bottle works best in this instance.

Basting sauces should contain 50% oil and 50% acid (vinegar, citrus, etc.). As previously stated when cooking pork always thonk citrus (apple, cranberry, orange, etc.). For oil I prefer Olive Oil. To that mixture, you may add additional ingredients such as onion and garlic powder, ground pepper, etc. If you are going to make a generous amount of baste (or mop sauce), then you may use celery, onion, garlic, carrots, etc. and then strain the ingredients before using. I like to heat the basting mixture on the stove or grill top first to molecularly combine the flavors.

Apply baste every 15-30 minutes or 1/2 the way through cooking.

Cooking Times and Temps..When is it Done

One of the most important items in our BBQ arsenal is a quality internal temperature monitor. Timing and internal temperature are the only way to verify that your product is properly cooked, while remaining moist and tender. In the chicken category this is absolutely essential, as an uncooked piece will result in an immediate disqualification or your turn in box.

Here is a basic guide to internal meat temps:

Steak/Burgers (rare) 140 degrees
Steak/Burgers (medium) 150 degrees
Steak/Burgers (well) 160 degrees

Chicken thighs/legs 175 degrees
Chicken breast 180 degrees

Turkey all pieces 180 degrees

Pork Ribs/Chops 165 degrees
Pork Butt 180 degrees

and a favorite Hot dogs - just cook til they are bubbly:)