Archive for December, 2009

Don’t forget tonight TLC BBQ Pitmasters Series 10EST and 9C

I can’t wait……

TLC BBQ Pitmasters Episode #2 Tonight

10pm EST 9pm C

I am looking forward to another episode!!!

Day 9 25 Days of Christmas BBQ Blogging

Huck’s Hut

I stumbled across this site while I was searching for some BBQ stuff on Twitter.
It has so much information on it by a dedicated Father & Son team. They are rapidly expanding their venue for covering everything from types of charcoal, safety tips and a terrific assortment of videos. They have also started a BBQ forum.

This site was started by a father and son team who felt that there needed to be another resource to the BBQ beginner or BBQ junkies of the world. We intend on adding new features on the regular but our ideas are plenty so stay tuned.

Now for those of you who fry your turkeys here is one of their videos:
Turkey Safety Video:

Additionally they do round table discussions of all things BBQ. I was asked recently to participate with them and another terrific BBQ’er and someone who has a terrific site of his own Curt Mc Adams. Curt is an incredibly talented photographer and writer. His pictures are incredible. Please do your self a favor and check out his website.

Here is their latest episode:

We take a look at Weber’s new offering the One-Touch Platinum
We also discuss Pellet Envy winning KCBS Team of the Year
The panelists then discuss what they’re working on that’s just around the corner

In the Hut: Episode #7

Posted using ShareThis

Jamie Geer Jambo Pits

Talking with Jamie is like talking to a BBQ Comedian. I can say truly it was one of the funniest BBQ conversations I have had in a very long while. He is a mix of good ole boys club Texas drawl personality with the acumen of an astute businessman. He has more one liners than anyone I know. He may crack a person up but he knows the score fo’ sure! Right now he is busier than a one-toothed man at a corn-on-the-cob eating contest. (How do you like that line?? Jamie?)

Jamie builds pits. Not just any pits. He builds the pits that many people dream of owning. He builds Jambo Pits. They get noticed everywhere they go. They are compared to being the Lamborghini of the BBQ pit world. They are not mass produced but crafted individually. To hear him talk of his beloved pits it’s like he is talking about his own children.

Jamie Geer on TLC BBQ Pitmasters

From his own website he describes his pits:

Jambo Pits are the best smokers money can buy. That’s a bold statement, but the results speak for themselves. Many of the best competition teams in the country cook on our pits. There’s a reason those teams have chosen us since 1989; quality and consistency, and workmanship. Jamie Geer isn’t just a great pit builder, he’s also a great cook.

Only a short time back Jamie was a serious competitor on the competition barbecue circuit. His trophy case is full of big wins. Jamie’s cooking skills are a big reason why Jambo Pits are such great cookers. He knows how a pit should cook and he builds pits that way. However, they’re not just great cookers, they’re easy on the eyes as well. Jambo Pits are not mass produced. Perfection takes time.

With top quality materials and attention to detail, Jamie builds these pits one by one. From insulated fire boxes, torque flex axles, chrome wheels, white letter tires, custom coatings and paint to stainless steel hinges, handles and work surfaces, these pits are a true work of art. Pull into a competition or your neighborhood with a Geer pit in tow and forget about going unnoticed. These pits will turn heads wherever you go. There is nothing else out there like a Jambo Pit.

His pits are currently being used by himself and two others on the TLC BBQ Pitmasters show. Tuffy Stone and Johnny Trigg both use a Jambo Pit. Tuffy’s is a gorgeous red while Johnny’s is a beautiful baby blue. I have seen both of these units up close and personal on a few occasions and they are truly pits that would be worthy of a
museum.

While I am most certainly a pellet head without a doubt I would love to play on one of these. I bet after the pits are featured more and more on the show his phone will be ringing off the hook, his email with be filling up even faster than it is already.

He also described in great detail that it almost broke his heart to build a Jambo Pit with a pellet modification for Candy Weaver. But he did it.

Q- Why did you come out of retirement in 2008 to make Jambo Pits full time?

JG- I had worked as a sheet metal worker for many years for the same company. The owners had gotten divorced and the man who ran the business took it from a multi million dollar company to peanuts in a short while. I could see the writing on the wall. I knew I could make good pits so that’s what I did.

Q- Where are the pits fabricated?

JG- I do them at my shop beside my house.

Q-What are the specs of a Jambo pit and trailer?

JG- Pit & Trailer Specifications

Standard Pit Features:
• Cooking chambers are 5’4” x 26”, fabricated from rolled 7 gauge carbon steel. We never use manufactured pipe.
• Insulated firebox – 7 gauge exterior and ¼” carbon steel
• ¼” steel firebox door
• Heavy duty grates
• Stainless steel hinges, handles and work surfaces
• Ashcraft adjustable temperature gauge
• Chrome stack
• Sherwin Williams 1500 degree coating on firebox and cooking chamber
Trailer features:
• Torque flex axle
• 2” x 4” x 11 gauge rectangle tube frame
• 2” Bulldog hitch
• Bulldog gear driven trailer jack
• Safety chains
• Custom paint
• Chrome wheels and outlined white letter tires
Polished stainless steel trim

Q-What does a Jambo Pit cost.

JG-We start at $5500 for the economy model and about the most expensive one we ever did was about $12,000. I don’t know why but people think they are much more than that.

Q-I hear that it can take many months to get a Jambo pit. How long can a person expect to wait before they take delivery of a Jambo Pit.

JG-Right now we are working on a 6 week delivery.

Q-Is that how you got to be a part of the show?

JG-Yes well since he bought my pit he knew me and well that how it was.

Q-What was the biggest challenge for you doing the show.

JG- I think the biggest challenge for me was that I had to learn to talk in complete sentences. (Now seriously at this point I was laughing so hard it was near impossible to write- to hear him say this was pure comedy) I mean seriously I had to learn to explain things to not just say uh huh and nod I actually had to talk.
Also I have to say that the travelling (20,000) and the being away from the family and the business were a challenge. But I would do it again for sure.

Q-Where were you in episode one?

JG- Well now I know that I am in future episodes more. I know I am in Episode #3That’s pretty much all I can say.

Q-How was it in Mesquite?

JG- Well me an Jerry King were taking bets ($1.00) on how hot it was gunna get. We put that ol thermometer on the ground and it just kept going up. Through the first storm there was a lot of wind my awning had come up so I had to jerry rig it to get it closed. Then that night – Sure as shit I thought were going to be electrocuted. I mean we (Brian Catalina – Producer &, Matt from Original Media) were holding down an easy up tent (Johnny’s) me looking like a Spider monkey and all and Brian was the one you hear yelling on the TLC Clip “we are going to die!!!!

We watched Paul Petersen fall asleep. He was just plum tired out not drunk. Just wiped right out. I talked with him about his ribs. He was slashing the backs of them not taking the membrane off. He knew he was done for on those ribs fo’ sure.

Q-What did you think of the cast and crew of the TLC Pitmasters Series?

JG- I think very highly of them all. I had some great talks with people. That Paul did some cooking for us and it was so good it would make a mule stand on his head. IT was really good. I got along with everyone. They were all good people. I got to know them all more and more. I also learned some competition tips from the teams that I will be using in the future.

Q-Will you be competing more in 2010.

JG-Yes I will be. Going to get back in the game. I was proud of how we did this year coming back into it so quickly.

Q-What was your most proud accomplishment in your past BBQ Competition history.

JG- I would have to say that getting a 180 at the 2002 American Royal Invitational was a highlight. Then doing it again at the Open the next day.

Q-Whats your best advice for competition BBQ’ers that you can share.

JG-Buy quality meat. Start with that first. I also use an electric knife to cut with. Mostly though buy a Jambo pit. Donate to Jamie LOL.

Day 8-25 Days of Christmas Blogging…

Every Tuesday night wherever possible there is something I do..I listen to BBQ Central radio show.

This internet based radio show hosted by Greg Rempe (since 2007) has been something I have enjoyed for the last couple of years. I have won bottles of sauce and a nifty attachment for my BBQ. More than that its a great place to listen to a variety of shows all on the topic of BBQ. He has had some big name guests on his show. I also like the fact that if you miss a show you can always catch up by listening to the podcasts.

Here is a clip of Greg doing a promo explaining the difference between grilling and BBQ.

Greg does this week in and week out. He does a fantastic job. In addition to the weekly radio segment he runs a BBQ forum. The forum is jam packed with a ton of information, discussions, personalities and recipes.

Greg also posts regularly on twitter!

Gregs guests for tonight include Rod Gray KCBS TOY.

Pellet Envy
Team of the Year for 2009 KCBS

I met Rod a few years back now. I had read about him and seen him in action and wanted to learn more. I am one of the over 500 people he has taught along with Johnny Trigg for the Old School vs. New School BBQ cooking class. We travelled all the way from Barrie to Illinois for that class. It was worth it.

This year was Rod’s year. He has just this past weekend been named KCBS TOY (Team of the year) in an exciting race to the finish. It was a nail biter for sure. Going down to the very last competition in Tempe Arizona- faced with two other teams hot on his heels ISS I Smell Smoke and Smokey D’s. It sounds a bit like a movie.

Both pitmasters for those teams are well respected by Rod. He says it could have been either of them to win the TOY.

Rod- “I have a lot of respect for Darren flying in finding his meat and rented vehicles and winning.” I have a lot of respect for Steve travelling so much and accomplishing so much. They are both as deserving. I predicted in July that Darren would win it based on what he had done and caught on fire in the summer. As hot as he was I thought he would pull it off. He almost did.

Find more videos like this on BBQ Thom

**Thanks To Thom Emery for allowing me to share his video clip.

His dry sense of humour and wit resonate with anyone who talks with him. I have had the pleasure to have a few BBQ meals in Texas and talks with him outside of the realm of competition. He can make me crack up laughing till I cry with most conversations. His sarcastic comments have on more than one occasion sent me to giggling. However you can have a real serious conversation with him (on some rare occasions) that gives you a small glimpse into the depth of his somewhat guarded character. He can seamlessly go from Rod the friend to Rod the BBQ guy who has some serious sponsors to represent.

He extols the virtues of his beloved wife Sheri. He talks about how much she supports him in his BBQ career. Personally I sort of think of him as a big BBQ brother. He looks out for his friends. He is always encouraging and continuously helpful. He also seems to have the memory of an elephant and can recall a lot of minute details.

On his own personal plan for healthier living this year he let me know of his goals.
His motto now is there is no time to eat bad food and that he starts every day with breakfast. He recommends a couple of books that are helping him on his path: Eat this not that. One is for the grocery store and ones for those who eat out. I am so proud of him for being open and honest about his struggles. It’s not without his own notice that being on the Dr. OZ show was good for the brand of Pellet Envy. He is sharp as a whip. I don’t think much could get past him in any situation.

Q- How do you feel now that you have won TOY?

RG- I don’t think it has really sunk in yet. I am numb. To be honest. I am tired and still driving home now. I am looking forward to taking some time off. Darren and I were across from each other. Steve was off in his own section. It worked out fine. (Understatement of the year) I think the guys were genuinely happy for me. I am not so sure I could have been as genuine as they were if the situation were reversed. Overall it’s a great feeling. It’s time for me to recharge and then go back to it.

Q-What’s up next for you and Pellet Envy?

RG-I have to get unpacked. ( As we speak Rod is just a couple of hours from home) I have deadlines to get on for the Bullsheet and other things. I have to announce my classes for this year this week. My teaching partner is now a movie star (Captain Parkay – Johnny Trigg) so he can’t commit (laughing he says this with some seriousness. I will be doing the classes solo. I have so many irons in the fire. Additionally I would love to take my wife to New York for a few days.

Q- What is your take on the proposed changes to how the TOY is calculated?

RG- You can’t track who has sponsors and who doesn’t. These are pieces of information impossible to track. It’s all total crap. A Tiering system for team of the year is ludicrous. Truly if it aint broke don’t fix it.

Q- Who were your major sponsors for the year?

RG- Greased Lightning and BBQ’ers delight. Greased lightening has been signed on for 2010 already. I am really glad to have them on board. Candy makes a great product and Greased Lightning is terrific for cleaning even on clothes. They have been very supportive of me and I am thankful for it.

Q-Do you use a muffin pan to cook chicken ala Myron Mixon

RG- Laughing, he says no.

Q-What’s you take on garnish. Garnish or no garnish- and proposed changes to the KCBS?

RG-Garnish is what sets KCBS apart from the other sanctioning bodies. It makes it more of a challenge. I believe it should stay the way it is. Garnish may not be my most favourite thing but it adds more difficulty. I think they need to leave it alone.

Q- What were your stats (miles comps, states- for the year?)

RG-Miles this year – 40,000 approximately
States – Somewhere in the neighbourhood 33
Competitions- I believe 33 total

Q-When you become TOY (team of the year) what do you do next.

RG-I am going to try to do it again. Take a break but then go back to it. 2010 is going to be a great year for BBQ I know it will be.

Q- Was there any point during the competition season where you felt the pressure >?

RG- The pressure was really on me on the way to Florida. I packed up as soon as I had done brisket and I left. I have never done that before. I had been gone 10 days and it was my anniversary. I won that contest.

Q- As the most winning person in KCBS -Why are you not a part of the TLC BBQ Pitmasters series?

RG-I don’t know the answer. I think they should have taken me.

Q- Are you endorsing any candidates for the BOD for KCBS?

RG- As of today -no. I have not done my research yet.

Q- Why are you not running for KCBS.

RG- I got away from the board in June. It was a difficult decision for me but I needed to get away from it. It’s too much minutia. They are micro managing. Looking back to the previous contest is not the answer. The board should focus on the next 5, 10 15 years, of the KCBS and its future. They should be strategic in nature and currently they are not. Every once in a great while, I regret it- when I think of the people that put their trust in me. Ultimately I had to do what is best for me. Ultimately with the rest of the season it validates that I made the right decision to get off the board. It was a great choice for me to move on.

Q-Out of all the other teams besides the two that were on your heels who do you see in 2010 coming up the ranks of the TOY listing>?

RG-Wow. You know no matter what answer I give I will have left some deserving team out of the mix. I’ll be disappointed in the answer I give. There are several teams that I think will rise though the ranks.

Q-What’s the name of your GPS (I can hear his GPS giving him directions throughout the interview)

RG- I get asked that a lot… I don’t really have a name (he chuckles a lot here) sometimes I call her b!tch if she takes me the wrong way.

Q-What’s the biggest tip about Competition BBQ you can give people?

RG-Try to undersmoke your meat.

Q-What will be your first contest for 2010

RG- Lakeland Florida.

Q- Anything else you would like to share…………….

***** Exclusive you will read it here for the very first time *****

RG- Ok heres something to tell that I am sure will have an impact – We will be Pellet free in 2010. We will no longer be using pellets or any pellet BBQ’s. We have a Geer pit (Jambo Pits) ordered for the back of trailer. I am in love with his pits. I will be returning to Texas to get it mounted. I will be Pellet Envy for 2010 and we will have a new name for 2011. Right now we have narrowed it down to 12 other names.

For the 2009 season I will still teach in 2010 both pellet and on the Jambo Pit. It will be a big challenge to do both but I will do it.

Q-Why are you changing from Pellets to a stick burner (Jambo Pits)

RG-It started with wear and tear. As much as I travel the gas is so much less with the Jambo Pit. Then it was my results in 2008 out of 8 contests that I used the Jambo pit contests 6 were won with the Jambo Pit. Then this year (2009) out of 8 contests where I used the Jambo pit I had a total of 7 wins. This gives me a new set of challenges it makes competition BBQ more interesting. Cooking on the Geer is now a challenge. It has brought me back to raising my level of focus and concentration in a contest.

*Note Rod had a bit of nervous laughter when reporting this and he admitted as so. This is a big deal to him and its news for the BBQ world. I really thank him for allowing us to share his announcement. This is going to be a huge step for Rod. I wish him all the very best with his new direction.
****
Jamie Geer tells me that the pit will be exactly the same size as the one he currently uses. Rod doesn’t want to change a thing he wants it to be identical. The firebox has already been fabricated. It will be ready in time for Lakeland Florida.

Just did an interview with Rod Gray who has some HUGE surprises in store for everyone in 2010 and a really big announcement he is making. ……..

I had planned on posting two other interviews with the TLC Cast members but this is a really interesting development for Pellet envy that I will be sharing within the next 2 hour.

** Exclusive story!!!

Stay tuned.

Day 7 – 25 Days of Christmas BBQ Blogging continues

There are few restaurants that I want to have BBQ at. This list is in no way finished yet. I still have another 1000 places to visit or so.. that bucket list is huge. Out of the hundreds I have eaten at so far there are only a very small handful that I would drive and fly for each was something special to me:

Louie Mueller (Beef ribs to die for and my own personal BBQ epiphany location) – Taylor Texas

Coopers Pit BBQ- (seriously wow Jalapeño Sausages and a whole lot more) Llano, Texas

Southside market Sausages and more. Awesome family- Bracewells. Good people. Elgin,Texas

Dinosaur BBQ So much fun so little time LOL (3 locations Rochester, Syracuse and NY City)

Q BBQ, Midlothian Virginia. Best chicken I have ever had. Tuffy Stone sure is doing a fine job here.

Bub-Ba-Q, Jasper, Georgia Another Great BBQ restaurant serving up everything competition quality with excellent sides and really friendly staff.

Then there is one place in Ontario, Canada that I really think is worth the drive:

Buster Rhinos BBQ

Located in Whitby Ontario.

I love their ribs with their rub. I personally prefer a dry rib and this is place I want to eat them at if I don’t have time to make my own. I love their hush puppies too. I have been there when they have run out. It bites royally but better to serve up only their top notch quality then some second rate fare. Allof the items are good but those are my favorites. Darryl runs with Southern Pride. It does a great job and he and Scott (his in house BBQ chef) are more than willing to talk BBQ anytime day or night.

Recently he got a nice review in the National Post. I am happy to see him getting some restaurant press:

http://www.nationalpost.com/story.html?id=2305826

Thats it for my personal BBQ joints for this year. I’ll start taking more off my own personal bucket list next year. That is such a long list. From Kansas to Illinois there are a whole lotta places I’ll get to visit next year. I can’t wait.

Day 6 – 25 days of Christmas blogging…..

Throughout the years I have accumulated new things to use that make my life easier for competition and for BBQ’ing at home. Here is my list of favorite things. Not rubs or sauces just things I love to use.

I think these things are awesome. I have been ordering them for a couple of years and would not compete without them. I like the fact you have no more worries about cross contamination.

Smokey Mountain Smokers Disposable Cutting boards.

Hot water for dishes and cleanup are a snap with this Coleman hot water on demand unit.

My back used to ache from standing so long in the trailer trimming chicken (no muffin pans for me) – Now I have this neat snap on chair with adjustable foot rests and height. My husband bought me this chair at Costco in the USA.

Keeping our injections safely put away and color coded is something I learned from Rod Gray from Pellet Envy – also his class is a terrific way to learn about Competition BBQ I highly recommend it. I use color coded Nagalene bottles.

Getting things organized is a key for us on the road. We don’t take everything like we used to. Instead we load up a couple of items a rolling 4 drawer plastic organizer and a toolbox to carry rubs and sauces and stuff.

Another terrific back saver is anti-fatigue mats. I have two for the trailer. I hang them up on the wall when not in use. Ours were purchased at Sams club.

Making the right amount of brine needed for our chicken is a snap with these restaurant supply containers with measurements on the side. Ours are clear and have snap on lids.

We used to wind our hose in our garbage can, it was a pain in the a$$. Now we roll out the cart and roll it right back into the trailer when we are done.

I always had to run out and buy new zip ties we were always running out.. That is until I found some heavy duty reusable ones. Perfect for hanging up banners etc.

I use this to remove everything from butts and briskets to pizzas. Its a great multi tasker. Stainless steel pizza peel.

Keeping my knives within easy reach was a snap when I installed a few of these magnetic board strips.

And my no#1 favorite item of all time to take on the road with us is

DUCT Tape!

It can fix anything. Period. Just ask Red Green. (Hes Canadian Too!)

ITs all about Turkey today!

Ill be teaching a class at the Traeger Barrie, Ontario location. We will have 2 turkeys already done – one with a sweet BBQ rub and the other is a secret blend of spices for the class.

We have 4 other turkeys to show how to inject, spatchcock and also brining techniques.

Ill post pics and more when I get back later!!

Have a wonderful day of BBQ.

Ugh it would have helped had I remembered to take the camera.

Grainy pics from the crackberry do not help.

It was a great class and everyone enjoyed themselves.