Product Review: IQ 120 Manufacturer: PitmasterIQ.com Description: Automatic Temperature and food temperature monitor for Charcoal Smokers (Weber Kettle, Weber Smokey Mountain models, Big Green Egg Smokers, Drum Smokers, etc.). Overview This review will focus on the product features of the IQ120. generic cialis lowest […]
Sportsmanship Ramblings and a Year in Review by Hot Grill on Grill Action ? Well another contest season has passed and though it was successful, it did not fall in line with what we had envisioned.? In the world of competition BBQ being disappointed with a contest or an entire season is admirable; this is […]
“Slap yo Mama, WOW” said the team next to us at the 2011 American Royal after indulging themselves in this BBQ Bean medly. The beans went on to finish in the top 10% and have been in our arsenal ever since. This recipe roots itself from my Great Aunt, who served these to many pleased […]
Recently launced, in July, was a brand new monthly BBQ?magazine named “StoryQue” by Lavern Gingerich, which is exclusively available?from the iPad Newsstand.? It is very well written and has TONS of valuable BBQ digs, for the backyarder and the competitor. For all you iPad owners out there – please go check this out!? BBQ Revolution […]
Hot Grill on Grill Action wants a chance to redeem itself from the Cole Slaw incident! Check out our audition tape….it speaks for itself!? Send BBQ Pitmasters a note and tell em you want to see us again!
Big Wayner’s BBQ Blog Review of our book can be found here?along with all kinds of other interesting topics.? This is quickly becoming one of the best bbq blogs on the web…you should check it out! -Thanks Wayne for doing this!- Book Review: The Book on Competition Barbeque In the days leading up to the […]
Well folks, I wanted to take a trip down memory lane and explain the beginnings of our lives in the competition BBQ world.? If you?ve paid attention to some of the other posts there?s some history there related to how we started out and whom we owe credit to for us getting started, but no […]
Brisket is a tough meat to master for many competition and backyard cooks. You may or may not have noticed that brisket can have different grades from the USDA. Below are the grades you may run into and a quick course in the differences. Select Grade: This is the second lowest grade of brisket I […]
See the full PDF of the November/ December edition of ‘Drippings” magazine here and go to pages 10 and 11.? The Drippings Click Here Hot Grill on Grill Action?s new book! The Book on Competitive Barbeque A Book Review by Sonny Ashford The Flabongo?s are hung on the tent rail with care so that any […]
See it here!? Some notes about our season and our draw to ‘The Jack’ GOBS Sep-Oct Drippings
Pulled chicken is one of the most delicious smoked meats you?re going to get your taste buds on. It?s also one of the healthiest. It is far superior to grilling chicken. It requires more patience as it takes on average 3-4 hours to do, not counting prep time. The end product is the most juicy, […]
Construction overview: The first thing to do is buy 2 “food grade” drums. Be careful not to buy drums that were used for toxic materials or trash. You need to burn these barrels for 6 hours minimum to sanitize them. I used all smoke wood when doing this. My neighbor had a ton of apple […]
Whether you are new to the BBQ circuit or a pro, the below provides a basic, yet highly effective way to score high in the competitions. Ingredients: – (1) 12 lb Brisket – 1 12 oz can of Coca-Cola – 1 cup of Apple Juice – Your favorite? Brisket rub?seasoning (lots available, to see the […]
Update 4/21/2010:? We’re not getting our hopes up….but we have officially be picked as a finalist for the show!? We have sent in the additional requested information….and are hoping for the best.? This would be a trip! -Framps Check it out everyone…..we’re doing everything we can to bring “BBQ Pitmasters-Season 2” on TLC to Omaha […]
First and foremost, this website is really a diary of recipes that my BBQ teammates and I have tried. All of us are authors here, so you’ll see all kinds of variety from our competition BBQ recipes to various dishes we make at home with our families. The idea is to ensure we don’t lose […]
Meat Ingredients 1 ? 8 ? 12lbs Brisket Basic Directions Heat Smoker using favorite rig and fuel source Prep Brisket as desired Inject Brisket w/ Beefy Onion Soup Mix (ground) Season Brisket w/ Beefy Onion Soup Mix and Pepper Baste Brisket, recipe follows Wrap Brisket Slice Brisket Sprinkle slices with Bacon Salt (original) Smoke @ […]
Meat Ingredients 1 – 8 ? 12lbs Brisket Basic Directions Heat Smoker using favorite rig and fuel source Prep Brisket as desired Brisket Paste, recipe follows Season Brisket, recipe follows Oil the Brisket Wrap Brisket, recipe follows Barbeque Sauce, recipe follows Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG. Combine the paste […]
This recipe took 8th Place in the Springfield days BBQ Comp Meat Ingredients 1 pork butt (big 8lbs or so) Basic Directions Heat Smoker using favorite rig and fuel source Butter Brine, recipe follows Vampire Killer Marinade, recipe follows Dry Rub, recipe follows Mop Spray, recipe follows Barbeque Sauce, recipe follows Detailed Directions Smoke @ […]
Meat Ingredients 3?racks Spare Ribs ? St. Louis cut Basic Directions Heat Smoker using favorite rig and fuel source Prep ribs as desired Rib Paste, recipe follows Basting Spray, recipe follows Foil Packets, recipe follows Barbeque Sauce, recipe follows Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG. Spread ribs evenly with Spice […]
This recipe took 8th Place in the Springfield Days BBQ Comp Meat Ingredients 1 Family Pack of Chicken Thighs (Hy-Vee) Basic Directions Marinade thighs Heat Smoker using favorite rig and fuel source Season Chicken, recipe follows Pan Chicken, recipe follows Season Chicken again, recipe follows Sauce Chicken, recipe follows Smoke @ 300 degrees F on […]