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.

Alabama White Sauce

Ingredients

2 cups mayonnaise
1 cup distilled white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
(Makes 4 cups)

Directions

In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

Enjoy and ROLL TIDE ROLL!