Archive for January, 2010

Damn. This just about gave me a heart attack watching it. sheesh. Seriously you may want to consider lipitor prior to making this. a new video from Bubba-Q and BBQtalk.ca

One of the challenges of practicing is what to do with the leftovers. I practice. A lot. So I am always up for trying new recipes to use leftover competition practice meats.
Tonight I decided to make some empanadas.

One batch was fried and the other baked.

Recipe for easy empanada dough from About.com :

• 3 cups flour
• 1 teaspoon salt
• 1/2 cup cold water
• 1 egg
• 1 egg white
• 1 teaspoon vinegar
• 3 tablespoons shortening

Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

I used a batch of leftover pulled pork out of the freezer. After letting the dough chill out for an hour I rolled it out to about 1/4 ” thick. I used my largest biscuit cutter to cut out the discs of dough. I then rolled them out again to make them nice and thin (approx 1/8th inch). I placed the pulled pork on the center then I used a fork to crimp down the edges. It is really important to make sure the edges are sealed to hold in the pulled pork.

I fried them at 350F for a couple minutes per side. Until nice and golden.

The other batch I placed on a tray and gave them an egg wash. Then into the oven at 400F until golden (approx 15 minutes).

Both methods yielded some goodness on a plate.

Served with a side salad and some Dinosaur Honey Creole Mustard they made a nice dinner.

We had a bit of leftover dough so we decided to use it to make some deep fried yummies.. these were terrific sprinkled with powdered sugar with a batch of easy & fast caramel sauce. I would highly recommend this. It was a fun activity to do with the kids as well.

This recipe and dessert made a great meal .

Tonight if you live in the US you will be lucky enough to watch the Great American BBQ Showdown at 8pm EST on the Food Network.

Featuring 4 great teams: Checkered Pig, Divine Smoke, Bu-Ba-Q and Black Jack.
I wrote about the program here. Check it out.

Sadly for us in Ontario we will get another episode of Jamie Olivers Ministry of Food. That seriously bites the big one. UGH. Hope some of my American Friends and family tape it and post it on youtube for us Northerners.

Tonights Episode will cover the American Royal Open  10pm EST on TLC

Just in time some great BBQ Side dish recipes posted

• Mango Couscous & Charred Papaya Vinaigrette by Paul Petersen
• Wood Chick’s BBQ Macaroni and Shrimp Pasta Salad by Lee Ann Whippen
• Jacks Old South Cole Slaw by Myron Mixon
• Smokin’ Triggers Smoked Cabbage by Johnny Trigg
• Seared Ahi with Maui Onion Dressing by Harry Soo

You know its always nice to hear of great BBQ friends getting some press.
Heres a great family I really admire Bu-Ba-Q and their most recent press release:

ATLANTA, January 5, 2010 – Bub-Ba-Q LLC, a locally owned barbeque restaurant and competition cook team will appear on The Food Network Challenge Show airing on January 17th 2010 at 8 pm and January 20th 2010 at 7 pm.

Bub-Ba-Q was selected as one of four professional cook teams showcased by Food Network competing at the 2009 South Carolina Festival of Discovery. The event was sanctioned and governed by the Kansas City Barbeque Society.

According to William “Bubba” Latimer, founder and owner “It was an honor to be involved with The Food Network Challenge Show crew and host Keegan Gerhard. They chose the event to profile professional barbeque competition cooking so after spending days in front of a camera, it will be great to see the show finally.”

Bub-Ba-Q opened in 2004 in Jasper, Georgia adding its second location in 2009 in Woodstock, Georgia. Professional competition cooking started in 2006 quickly gaining regional and national recognition with numerous “Grand Champion” victories.

The quick success and awards at the professional level led to an exclusive invitation to the Jack Daniels World Invitational Barbeque Championship “The Jack” in 2008 and return invite in 2009. Competing against the top professional BBQ cooks from all over the country, Bub-Ba-Q finished 30th overall in 2008 but rose to a 3rd place overall finish in 2009. Preceding “The Jack”, Bub-Ba-Q took “Grand Champion” at the 2009 Best of the Best Invitational event.

“I love cooking barbeque so being able to compete professionally is a very fulfilling and rewarding experience for me and my family. I am blessed to have such success among a peer group that has been cooking professionally for many years. From the Jack Daniels World Championship showing, opening our second location to being on The Food Network, 2009 was a milestone year for Bub-Ba-Q said Latimer.”

About Bub-Ba-Q
Woodstock, Georgia based Bub-Ba-Q L.L.C specializes in serving award winning traditional southern style barbeque with two restaurants, catering and competition cooking team. Team Bub-Ba-Q finished the 2008 and 2009 professional circuit as the 2nd ranked cook team by the National BBQ rankings.

For more information, visit www.bub-ba-q.com

Bub-Ba-Q in Woodstock will be offering a viewing special on Sunday with 10% you total bill from 7-9 pm

Was just sent a couple of pics to share about Myron Mixon and the JOS team arriving at the Jay Leno Studios
TONIGHT – TUES, JAN 12
Myron Mixon from TLC’s BBQ Pitmasters makes a very special guest appearance on LENO at 10pm / 9c on NBC

Well its a great night to be interested in BBQ!

First up at -9pm EST there is the BBQ Central Show

Tonights Live Episode will feature David Bouska from Butcher BBQ.

David is a really great guy. I speak from personal experience. He is an incredible BBQ’er and a terrific asset to the entire BBQ community. His team Butchers BBQ came in 7th on the TOY listings for the KCBS. He is a smart business man and his products are top notch.
I am looking forward to listening to this episode.

Additionally tonight on Jay Leno – Myron Mixon will be making an appearance. Very excited to see a fellow competitive BBQ’er on National TV. Looking forward to seeing if they have to use the Bleeps much.

Just a reminder for tonight NEW Episode TLC BBQ Pitmasters -

30th Annual American Royal/KC Masterpiece Invitational Contest

Some new teaser videos from TLC :

Chris Lilly Discusses his chicken for the Invitational. His Chicken came in 42nd

Tuffy makes a mistake (his pork still managed to come in 7th)

Hey all just a heads up. Over the next week (hopefully that will be it)—

We will be moving all content from this blog to DivaQ.ca

You can always find me on twitter

Please change your bookmarks if you have made them.

I thank you very much for reading the blog entries and all of your comments. I am looking forward to having an integrated site with everything all in one place.

Have a great day!!!