Archive for January, 2010

Ill be on the road for the next couple of days travelling to Memphis to attend the NBBQA conference. I had such a good time last year in Austin for the conference . I have been looking forward to this a LOT!! Also will be taking Myron Mixon’s class while I am down there. Should be an interesting trip and I’ll blog about it as much as I can.

Just wanted to pass along that we now have a working Facebook fan page. Thanks to everyone who let us know the first one did not allow people to join.  Please see the link on the top right of this screen or click here

We really appreciate our fans. This year we plan on running some fun fan contests where you can win some BBQ prizes!!

An interesting read from DR’  s  BBQ  his manifesto on barbecue…

Welcome to my barbecue manifesto. I decided to sit down and type this while i’m on fire. Why you ask? I have heard the word barbecue and crockpot used in the same sentence twice in two days. After this travesty to the food world I must sit down (with beer in hand of course) and write my thoughts on this subject.   Read More HERE

Ray (Dr. BBQ) was one of the first successful American Competition BBQ’ers I ever met. It was 2006 and he was the head judge for the Canadian Open. His BBQ class held in Detroit was the very first one I took. He is an extremely candid person. He never minces words.  He has no regrets about calling people out on things that are not right in his book. In the years since he has done a heck of a lot. He has 5 cookbooks published, taught multiples of classes, and has been on countless TV programs and is easily recognizable to anyone in competitive BBQ.

Who is Dr. BBQ?

Ray Lampe grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to do something different. He had been participating in BBQ cook-offs as a hobby since 1982, so he decided to take a leap and try to turn his hobby into a career. In 2000 Ray moved to Lakeland, Florida and began his career as a BBQ man.

I caught up with Ray while he was prepping his gear for this weekends first KCBS competition of the year in Lakeland FLA.  I haven’t had much time to catch up with Ray over the last few years. I have been busy and so has he. It certainly hit home that we need to talk a bit more often as the conversation we had ended up being about 2 and a half hours. It wasn’t so much of an interview as it was just catching up with a friend.

D- So tell me about your new site Firecooker.com

RL-Well I am the resident Pitmaster of Firecooker.com. I want it to be a  comfortable backyard community of grillers and BBQ’ers. I wanted a place to showcase BBQ videos, awesome recipes and a great forum. I think its lots of fun and really informative for anyone out there whether they be a competitive BBQ’er looking for tips or a backyard guy or family that wants to see some great tips. It really is for everyone. Just go on and check it out then upload a video. Its really user friendly.

From the website:

FireCooker is a free service for BBQ and grilling fans. You can use FireCooker to rate and review BBQ and upload your own recipes and videos.  You can also keep track of BBQ you’d like to try and buy as well as subscribe to what your buddies have reviewed. The site was built by BBQ fans for BBQ fans.  Whether you’re grilling or slow-cooking in the backyard, we want FireCooker to be the place where you can learn new grill skills, talk to other backyard chefs and rate their recipes and videos

D- How long have you been a member of KCBS?

RL- I have been a member of KCBS since 1991. I have seen a lot . I know where the bodies are buried. (he chuckles) I was there for a lot of it.

D- You have put out 4 books over the last few years when is the next book coming out?

RL- The next book to come out will be one I did for Williams Sonoma. Ribs Chops Steaks & Wings It will be available in April and is available for pre-order. So now I have done 5 books in 5 years.  I am already working on number 6.

D- Recently you made an announcement that you are no longer the Executive Chef for Southern Hospitality.  Was the split amicable?

RL- Absolutely it was amicable. Originally the plan was to open additional locations of Southern Hospitality. Unfortunately due to the economy this just didn’t end up occurring. As such I want to be able to leave my options open. I know that’s probably selfish but I was not a partner. I would like nothing more than to hear that they are expanding the business in the future. They are great guys. Good people to work with.  I would certainly like to work with them again in the future. I wish them only the very best.

D- Would you have liked to be on TLC BBQ Pitmasters?

RL- John Markus is a good friend of mine. We were in negotiations for me to do the show. Unfortunately at the time I was already doing Tailgate Warriors. John had such a tight schedule that I just could not be there for them. We just couldn’t work it out. Its just business. It hurts me not to be on that show. I would have loved to be there with my good friends. I know Myron, Leeann, Tuffy, and Jamie. Myron is a ball-buster for sure ( he says laughing) he is a great business man. Its all good for BBQ.

D- You have had an agent now for about a year. How has that impacted your BBQ career?

RL- The opportunity came from Southern Hospitality. My agent was at IMG and has now moved on to another agency. Have an agent that represents me works well. I fill a niche. There are more opportunities.

Some of the things this BBQ man does:

* He’s an expert judge on the Food Networks “Tailgate Warriors with Guy Fieri”
* He’s featured on the Food Network’s “Best Thing I Ever Ate”
* He travels the country as the Spokeschef for The Big Green Egg grill and smoker
* He’s the featured BBQ Chef at The Greenbrier Resort in West Virginia
* He’s a spokesman for The National Pork Board
* He’s judged at the Jack Daniel’s World Championship BBQ Cookoff
* He’s judged at the Terlingua, Texas International Chili Cookoff
* He’s judged at The Best of The West Rib Cookoff in Reno
* He served as Executive Chef at Southern Hospitality BBQ in NY 2008-2009
* He writes the “Ask Dr. BBQ Column” for Fiery Foods & BBQ Magazine
* He’s been a guest chef at the Club Med Food and Wine Festival
* He’s been a guest chef at the Woodford Reserve Distillery

D- Do you have any plans for the Superbowl?

RL- I am doing a corporate Tailgate Party. Ill be working with ribs chicken and all total I will have 4 dishes. I’ll even make a Jack Daniels Pie. Whether I get to see the Superbowl live remains up in the air at this moment. I sure hope I get to.

Thanks to Todd at Plowboys BBQ for the use of this photo

D-What TV Projects are you currently involved in?

RL- Tailgate Warriors with Guy Fieri is something I have been involved in as an expert judge on the Food Network. I have to say that working with Guy is something. He is a real TV professional. Nothing with him is scripted. I really can’t remember if he ever had to do a retake. He is that good at it.

Also I am featured on Food Networks Best thing I Ever Ate airing this Friday (today January 29) Look for the Meatfest show and me eating a Beef and Sausage Combo in Chicago

• Ray Lampe: Dr. BBQ – Italian Beef and Sausage Sandwich – Joe Boston’ Italian Beef

  2932 W. Chicago Ave.

  Chicago, IL 60622

  (773) 486-9536

  

  There are also other great TV programs currently in the works and as they come up Ill let you know

  Dr. BBQ has appeared on:

  * Food Network
  * E! News
  * HGTV
  * The NFL Network
  * The Discovery channel
  * The Outdoor Life Network
  * CNN
  * Daytime Tampa Bay
  * Good Morning Texas
  * The Howard Stern Show
  * Martha Stewart Living on Sirius
  * NASCAR Sirius Radio

D- Will you be appearing on Guy Fieri’s new game show Minute to win it?

Minute to Win It, scheduled to debut on NBC on March 14th 2010, at 8pm, challenges contestants to complete ordinary tasks in ten seconds or less. Each completed task earns money, with a maximum payout of $1,000,000 for ten successful completions.

RL- (Laughing) I have not been asked to .

D- Your classes in the past have also included the Greenbriar. Are there plans to continue teaching BBQ there?

RL-The Greenbriar classes we (Ray, Chris Lilly & Myron) did in the past were excellent.  I would expect them to continue in the future.

D-Whats on your agenda with Big green Egg?

RL- I’ll be in Phoenix for the Eggs in the Desert Eggfest with Big Green Egg.  I’ll be teaching there and hanging out with other eggheads.

D- What competitions do you plan on attending this year?

RL- I would like to get to more but I just can’t anymore. I never have time to practice either. So far this year I will be at Lakeland this weekend, the American Royal, I am trying to get up to New York for the Grilling on the Bay. I will also be attending competitive BBQ’ers first $100,000 event in Little Rock Arkansas, Smoke on the Water. I always knew it would get to $100,000. I am glad I am able to attend the first one.  I am trying to put together a schedule that will also allow me to attend some of the other Nascar BBQ events.

D- Where else will you be this year?

RL- I’ll be at the Houston livestock Finals show and the Dallas Pro Bowl event. Lots of other things and places as well. As the dates come up ill have them put on the website. Its going to be a really fun and interesting year. Check the website often for updates.

D-Whats the best advice you would give to people wanting to get into the business of BBQ?

RL- Just remember this. Have integrity. Don’t screw people over. Don’t back stab. If you say you are going to do something then commit to it. Above all BBQ is business. Just like any other business out there. This one just happens to be BBQ. Its not a mystical magical thing.  You can help people and that’s great however you have to look out for your own business needs.   You have to still meet your commitments.  At the end of the day you have to understand  its a business.

You can find Dr. BBQ on twitter & Facebook

Also you can follow firecooker on twitter .

Heres the clip from last nights Late Late Show with Craig Ferguson featuring Myron Mixon from BBQ Pitmasters. Eddie and the Barbecue guy. Hmmmm Myron dancing around with an injector. Now theres something you don’t see every day.

BBQ Pitmasters
The Big Pig Jig
TV-14 (L), CC

Pitmasters are going hog wild at the oldest BBQ event in Georgia – the Big Pig Jig. Myron’s on his home turf defending his title as self-proclaimed king of hog while Tuffy faces a double challenge as he attempts his first whole hog on a new pit.

David Bouska is the creator of Butcher BBQ- injections,  and rubs from Chandler Oklahoma. He also happens to be an award winning BBQ Champion coming in this year with a 7th overall finish in the KCBS TOY standings out of 4700+ teams .  Additionally in the rankings he came in 9th in chicken and 2nd in brisket!!!  His injections have a huge following. Some of the top teams in BBQ are part of his winners circle including Tuffy Stone (TLC BBQ Pitmasters, owner of Q, sharper Palate) and the American Royal Invitational Winner- Pork Pullin’ Plowboys.  He has over 28 years of meat experience. When he talks about meat people notice and pay attention. He has a great respect for competition. I have no doubt he will be working really hard to move that 7th to first.

D-How did you begin comp BBQ?

DB-I have been hand in hand with the meat world.  For 28 years. Either running meat markets running sausage markets wholesaling to restaurants always had that in the back of my head. The wife and I were sitting in the house reading a paper. We saw a KCBS Comp in Enid Oklahoma. I thought to myself – I would like to do that. I looked it up on the website.  Realized there was a lot of interest in it.

For me the competitive juices have run in my blood for a long time. I was a competitive archer. I was formerly 10^th at the worlds in archery shooting being only 5 pts out of 1^st place. I had lots of sponsors and that was the life. So I have competed in different areas.

So we went to see the competition. . I took an inventory of cooks. Realized what I needed to compete.  That was Friday night then I drove back the next morning at 7am.  Just to watch them compete.  I even stuck around for the awards.

My first competition was a month and a half later in Stillwater.  I took 9^th place in chicken. I have been hooked ever since.

First I had to finish my obligations were finished in the Archery world then I pursued my competition BBQ life.

D-How many years have you competed?

DB- I have been competing since 2004

D-Would you consider ever doing a television show?

DB- Yes at this point. I would want to see everything laid out on the table.  I would have to know the ins and out. Then I would make my decision.

With the parts of the show – you have to show some of the behind the scenes, secret brewings. Etc. I am not against it. What I do is simple and revolves around with meat knowledge. I do the exact same thing at the exact same time.

For me the last 2.5 hours is as or more important that the first 14 hours. If you change your process or deviate from your procedure when the last 2.5 hours are there you don’t know if you are off or not. A good pitmaster knows when to adjust. Or what to tweak. That’s when the cream will rise to the top.

All those things play into that timing and your turn in your box. . I how to get to the end because I know how to get from the beginning.

D-What do you think of the TLC BBQ Pitmasters?

DB- I think it is good for BBQ. We have to promote the whole gamut of BBQ. Whatever it may be – catering, competition, or restaurants.  We need to keep the three little letters BBQ not cake decorating at the fore front. I get a lot of comments from people who now understand what I do. It’s a shame they are not starting a series now. I know the food network always show the repeats of the BBQ shows in the spring. I wish they would start in February and keep it rolling. The sponsors would see that and say “hey let me get involved in competitions.”

Think of it as this. The only show I can think of is like the old time Western tv shows You always have the good guys the Gene Autrys etc. However whenever you wanted to make “big” news- it was a black hat guy that came in. You had to have a bit of a bad guy or scoundrel you might say. I would not say he is doing anything wrong. He is just out there promoting his name. Name is everything. I am sure it would be standing room only to eat his food. My hats off to him he is wonderful at self promoting. I think half the guys and girls that are complaining don’t be jealous – well get out there and do something yourselves.

D-Who is on your team?

DB-It’s mostly just me and my brother Martin Bouska. My wife does come out when we are at closer competitions. However we have a miniature horse farm and it’s hard to leave them with people.  They need tending to. You know I have a good family. Great parents.  I live 3 miles from where I was raised at. Raised on a small farm. Martin lives two more miles past me and my other brother lives in Amarillo Texas. Just up the road. Everyone is close.

D- Will you be holding any future competitive BBQ classes?

DB- We had planned on doing one in the spring however it just fell through due to the dates. We have about 70 or so people on the waiting list. Hopefully in the future we can come up with something. We will just have to wait and see.

D-What mad you decide to compose your own butcher BBQ injections?

DB- Originally I was making my own stuff. It was comprised of the same components. I injected everything due to the meat business and history. I just took the moisture out of the play. I didn’t have to worry about it. But I didn’t have the right product yet I used this and that.

I was doing that about a year. Then I took fast Eddy’s class and he was using fab. I said to myself I know what this is. I have dealt with this type of product lots of times and marinated with vacuum tumblers. I started playing for about the next year. The guys around me asked about it. I just kept tweaking at it.  Then I gave it to a couple guys.

Two of them were at the American Royal. They did well. So we kept going at it with the same guys- I was finished playing with it. It wasn’t a magic bullet. That’s actually how it came about.

The next year I started playing with the pork product. The basic ingredients are about the same just tweaked a bit differently. So I came out with it. My main ingredient is hydrolyzed vegetable protein.  The injections have come from the same suppliers. Everything stays the same and the consistency of the product is good.

D-How did you formulate the rubs?

DB- It’s the very same rub since I started. It’s a balanced rub with 4 different peppers. The different peppers hit you in different parts of your taste buds.  I formulated with my injections. This last year I wanted something that was toned down a bit. I wanted to come up with a sweeter rub. So we came out with the honey rub- it’s great for chicken and ribs.  At one point I was eating rub morning noon and night. I would be sitting there with my coffee and tasting rub. I tinkered with that religiously.  I had all these Dixie cups with plastic wrap on them on the counter. All of the cups had different ingredients. It’s just the process I went through.

D- How did you feel with your results this year 7^th place KCBS TOY?

DB- I was honoured. Oh my gosh. Oh heck who doesn’t want to be up there?  It was awesome. It is hard to wrap your head around it. That being said I really want to get those 6 places. I am That’s just my competitive nature.  I have been working on my ribs now. I have been cooking ribs nonstop. I am trying so many different things. I think I need to work on my method. Just going back tweaking it.

D- Does it matter to you if an event is sanctioned?

DB– I believe it needs something to tell the BBQ cooks what to be cooking for. I would not slam one sanctioning body over another. The parts that I do like (about KCBS) are that there is a nationally set of rules and instructed the judges to them. They have explained it.

When you go to a non sanctioned event you don’t know what they consider perfect. I think it needs something laid out front.  I like that they teach the judges.  Around here most are KCBS so I will cook to the events to get the points.

D- Do you think there should be a monetary prize for KCBS toy of the year?

DB-Yes I do. I think it should stay the same. A professional is the best at what he does.  They should be rewarded. I think they should be the best cook. Look at ISS 22 or 23 contests for the year.  That means they cooked fewer contests than us and did better. I think it should be set aside for money $2000.00 is a joke. They need to get a National sponsor for TOY. Flat out. I think it should be HUGE and it will promote people to cook more.

Butcher BBQ Injections and rubs are available on their website.

Additionally Butcher BBQ also has a fan page on facebook.

I have been regularly contributing to a terrific round table podcast presented by Hucks Hut. This episode was a great discussion with John Markus Executive Producer of BBQ Pitmasters on the TLC Network.

This weeks episode involves John answering a lot of questions about the show and himself in addition there was a great discussion on Super Bowl food!. Great recipes too!  Listen HERE

Also just a reminder this show is part of the BCRN The BBQ Central Radio Networks

I was inspired today from The Original Bacon Explosion™, the world famous bacon-stuffed, bacon-wrapped Italian sausage.

I also had a pound of bacon in the freezer and some ground beef I found as well. I have done a few weaves of bacon before. On a few dessert recipes as well. This worked out extremely well.

Ingredients:

3 lbs ground chuck

1 lb bacon (to wrap)

4 scallions finely chopped

1 teaspoon finely minced garlic

3 tablespoons BBQ Sauce

2 tablespoons Sisters Secret Fragrant Chili’s

1/2 lb good aged old cheddar

Bread crumbs to bind.

I mixed together all of the ingredients and added just enough bread crumbs to bind it together.

Then using a loaf pan as my mold I placed plastic wrap in the cavity. On a cutting board I made my bacon weave. I had 3 slices left over from the pound.Then I just inverted the cutting board over the loaf pad and let the bacon drape in.

After this step it is simply filling in half the ground chuck mixture, placing the cheese with the center, and covering with the rest of the ground chuck mixture.

Once this step is accomplished just adjust the bacon slices to cover. I used the remaining 3 slices of bacon to ensure I had full coverage on the bottom.

This needs to chill in the fridge for a couple of hours.

When your loaf is chilled remove from the mold. I placed mine on my frogmat. Just to make my life easier.

My Traeger grill was set at medium high heat. (300F) I used apple pellets.

I took it to 160F internal temperature.

Ok I admit I tried to wait. Really I did. My impatience got the best of me and I cut into it. OOey gooey cheese came out. I should have waited at least 15 minutes.
It still made for a great dinner.

Well now I think Myron has really reached the pinnacle of exposure. UBER paparazzi site TMZ.com now has video of Myron