No special day here or anything buts it’s not often I get to have  prime rib.

Was feeling a bit out of sorts earlier today on a personal level but I will say that spending a bit of time in the kitchen doing some prep lifted my spirits. There is something strangely & immensely satisfying about smashing the crap out of a whole bunch of herbs and garlic using a mortar and pestle. Today’s crust was made with a lot of savory, thyme, 6 cloves of garlic, some beautiful New Zealand sea salt (thanks Angie!!) , black peppercorns and some canola oil. I pounded my little heart out (seriously I really need to bring the mortar and pestle out more often) and came up with a lovely herb mash.

The prime rib was lovely. I just love the look of raw meat. I love seeing the striations of marbling. Just beautiful.this prime rib weighed approx 6 lbs

On went the slather and into the fridge for a couple of ours.

My children were seriously not impressed at this point. At this point they were giving me the oh my goodness you can’t possibly expect us to eat that for dinner tonight looks. Any parent can relate to that.

It was a lovely smelling prime rib and the color was coming along nicely. Off to the kitchen to prep some veggies to accompany our dinner. Had some portobellos with some Wisconsin Parmesan that I picked up on our last travels to the US. Its a nicely aged cheese. Lovely to eat on its own. Not sure I would use it again on the portobellos. Just didn’t have enough oomph.

Then one of my all time favorite veggies – asparagus! Love love love asparagus grilled. So do the kids. Ok 2 out of 3 of the kids love it. The other (Chaos causing , tiny terrorist also known as my son Gabe) child has determined it looks too much like a plant. I grated the rind from a really large lemon and sprinkled it on the asparagus as well as a really fragrant lemon olive oil. Salt & pepper was added as well.

The Natives were getting restless at this point and it took everything in me to keep them all (including husband) occupied until the prime rib had rested for enough time.

Overall dinner was lovely. The prime rib was delicious. I love herb crusts on beef.

Along with my love of BBQ and food in general I have a serious affinity for butchers shops. I have my own here in Barrie- Hovey’s Gourmet Meats and I believe everyone needs a good butcher. Last year I had the opportunity to do a Traeger demo at an incredible butcher store Schinkels Gourmet Meats in Chatham Ontario. Due to some technical difficulties (ok I admit it I lost the pictures) I haven’t posted before now but here are some pictures of this terrific butcher store. If you are ever in the area I suggest you stop in and pick up some of their great products.Additionally they have some of the nicest and most helpful staff you will ever encounter.

They have terrific meat counters that are full service

Great selections of lots of cheeses

Lots of spice mixtures and also BBQ sauces

Plus their owner is an all around great guy who really knows his stuff:

Stop in if you are in the area!

Schinkels’ Gourmet Meats
145 Richmond St.,
Chatham, Ontario.
Canada
N7M 1P1

Ph: (519) 351-2117
Fax: (519) 436-0961

Well I never made any secret of it. I made a DVD and am submitting it to BBQ pitmasters today. I have no clue if I fit the bill or if I will get to be on it but I at least can say I tried. Its better to have tried and failed then never to have tried at all. Who knows if they want a mom of 3 from the suburbs. I don’t come from a BBQ background. I didn’t grow up in the South. I didn’t even try really great BBQ until  a few short years ago.  Plus theres that whole I am a Canadian Chick in the pits thing. Oh and seriously I don’t look a model. I don’t own a jambo. I use pellets and charcoal. I don’t have a fancy schmancy rv. I sleep on a military cot in my bare bones yet functional cargo trailer.   Hmmm. Oh well. At the end of the day no one knows if they have what they are looking for. This I do know for sure. I can talk well on TV. Cameras don’t scare me, I am unlike anyone else out there and I know I make some really damn fine BBQ. I hope all my BBQ friends have submitted tapes. goodness knows there are a whole lot of really interesting personalities out there.

Over the last two weeks I have received tons of emails and talked to lots of BBQ folk about the new season. The responses are really varied. Some are very cynical and state they think JM already has his picks and he is doing this to keep people off his back. Others say this is just a ploy to get more attention. Personally I don’t really care one way or another. I think its a good idea to ask for submissions. Makes sense to me.

Additionally some people have stated they hate the new format already. Um I am not sure I understand this since none of use really know what exactly the new format is. Right now its just a bunch of talk. A bunch of guesses.Seriously Ill reserve judgment for when I actually see the new format.

This is what was posted from John Markus Exec Producer BBQ Pitmasters:

It’s official. Our new format features FOUR different pitmasters competing in EACH episode. We are looking to augment our cast from last season and welcome all interested cooks to throw their aprons in the ring. Send your audition tape/DVD, selling us on why you should be picked to compete against the best. To: Lindsay Freed c/o Original Media, 38 E. 29th St., 8th FL, NY, NY 10016. Or, you can email a file of your audition to bbqpitmasters@originalmedia.com. Send your ?’s there as well. Shooting schedule April 30th – June26th. Good luck and see you on the trail!

Then there are a few posts from JM on Twitter:
It’s official. BBQ Pitmasters Season #2 picked up by TLC. Will be posting info on casting within the hour here and on various BBQ forums.
**
Audition tapes/DVDs, under 5 min! Sell us on you/your team! Lindsay Freed c/o Original Media, 38 E. 29th St. 8th FL. NY, NY 10016. GetGoin’!
**
Or, send a file of your audition to bbqpitmasters@originalmedia.com Shoot schedule runs from April 30 – June 27. Send ?’s there as well.
**
Going over the schedule for Pitmasters 2. Dammit man, we’re putting the miles on. But I can truly say, we’ll be at an event near you!
**
To all those hopefuls vying for a place on Pitmasters 2: BBQ Skills + Personality + Showmanship + Authenticity. In under five minutes!
**
Submissions for Pitmasters now arriving in waves. You ladies who ‘Q, & I’ve seen all y’all, jump in already! Starting to screen tomorrow.
**
Screened all day. To all you cooks about to make audition tapes–ladies, ya listenin?–Don’t just tap the bell. RING the bell! (Mel Brooks)
**
Saw some real keepers 2day. Hate 2 B a tease, ‘Q’rs, but a few of U hit it outa the park. (Okay, I luv the tease part–sorry). Want more!
**

There was even a mention of the new format here:

TLC To Revamp `BBQ Pit Masters’ Series

Network To Knead Reality Show Into Competition Format

by R. Thomas Umstead — Multichannel News, 3/15/2010 12:11:53 PM

TLC is hoping to add some sizzle to its freshman cooking reality series BBQ Pit Masters by changing its programming recipe from a docu-reality show to a competition-based series for its second season.

The series, which followed the exploits of several barbeque cooking experts, averaged 900,000 total viewers and posted double digit increases for the network among male viewers during its first season, which ended last month.

The new season will feature a weekly competition between several chefs, with each weekly winner eventually squaring off against each other in the final episode, according to TLC officials. The show will feature BBQ Pit Masters stars such as Myron Mixon and Le Ann Whippen in “some capacity” on the show, said TLC officials.
BBQ Masters joins Cake Boss, Ultimate Cake Off and Cupcake Sisters as cooking-related shows on the Discovery Communications-owned network this year.

Overall I think no matter what its just more exposure for competition BBQ and really I think thats whats most important. Get it out there to more of the public. Let them know how much fun it is. How great the people are.

15366 Highway 13 South,
Hurricane Mills, Tennessee
zip code: 37078-2347

We have driven by this place a few times on our travels over the last couple of years and it was never a good time to stop and chow down. I had heard good things from people about the quality of the country cooking. Finally we were able to stop and get a bite to eat.

The weather was horrible and rainy when we stopped in.  I tried to take a picture of the HUGE buffalo statue out front but it just did not come out.

The restaurant is located right beside a touristy type of gift shop with everything in it from music to hillbilly accessories. Fun to walk around and check out all the kitschy stuff. It was entertaining to see all the Loretta Lynn souvenirs. It always amazes me how many things they will put a famous persons face and or signature on.

It was just approaching noon as we walked in and place was filing up with folks that looked like they had just come from church and some other tourists from all over the US, Canada and Great Britain. I always feel better when I see some locals in the mix.

They have a full menu full of Southern Fare:

We decided to have the Sunday buffet. It was filled with lots of choices, full salad bar, fried chicken, fried catfish, chicken tenders, beans, turnip greens, hush-puppies, corn bread muffins, buns, butter, coleslaw, green beans, mashed potatoes, gravy and sweet potatoes.

This was my plate:

The food was really decent. Nothing wrong with any of it. Just good country cooking. However I will say the turnip greens were exceptional. I went back for seconds. They had beautiful big chunks of pork in them. Lots and lots of pork flavor which was a nice balance against the greens. They also were not overcooked and still had great texture.

I didn’t take a picture of my salad plate however their macaroni salad was something I would go back for in an instant as well. Great flavor. Nice crunch and properly cooked pasta.

For dessert they had banana pudding on the buffet. It was not memorable. Skip it. Also the staff here are really genuinely nice. Not overly syrupy nice just really nice efficient warm and friendly.

This is a great place to go and eat – we highly recommend it.

Thats quite the title for the post.

Well we are home. Coming home after one hell of a weekend away in Little Rock Arkansas. It was an interesting ride for sure. We always enjoy traveling through the US. On the way down we stopped a few times but overall nothing to exciting.

* Tuffy’s new Jambo. Looked awesome even has some really sharp flames on the sides.

One of the best parts of this weekend was my Sister in Smoke Angie Quaale flew in to hang with us for the weekend. She is a terrific friend and I really appreciated her help on the weekend. It was the first time ever I have let anyone help trim my meats. She did a great job trimming out the chicken.

Everything was going really smoothly on the weekend cook.  The one challenge I faced was the ribs. I could not get the same ribs I had been working with for the last couple of years. One text to my friend Kelly and a couple of stops at various stores and I had 12 racks to choose from.  I was pleased with the way they turned out. Apparently that was not to be when it came to the scoring.

Got to visit with some great friends I don’t see nearly often enough. One of the highlights had to be finally meeting Harry Soo in person. He is an awesome guy. I would highly recommend if you ever get the chance go meet him. I saw him be gracious to hundreds of fans through out the weekend. Always smiling.

We also got to visit with a few folks from around the competition. With a competition this size it wasn’t nearly enough time to get to everyone thats just one of the downfalls.

We got through the night with no problem. My excellent fire master husband Vlado kept everything running really smoothly while I caught a few hours on my favorite army cot.

Butts and briskets came off and I was really enthusiastic for the briskets. They looked good. They smelled good. I could hope. The butts had excellent color. One of the best colors I have had in a long time. A beautiful deep mahogany.The chicken went on with no problems as did the ribs. Everything came off and we wished it well as it went to the judges.

We got everything cleaned up packed away and all we had to worry about was the awards. We heard so many of our friends names called and it was excellent. We didn’t get a call in Chicken, Ribs and pork. Was I ever bummed at that point. Considering those were in my opinion the best I did that weekend it was a sucky point for me personally. However when the brisket came around I got one hell of a shock a 30th call in brisket. That was awesome!!!

Overall Pellet Envy got the GC, Cool Smoke got the RGC and the Slabs.com got 3rd place. Congratulations to them all it was certainly a fun ride for the weekend!!!

For us we came in 75/230 places. We took a 45 in pork, 67 in Chicken 30th in brisket and a jaw dropping are you freaking kidding me a 193rd in ribs. I am trying to get off the bitter bus on the ribs score. Seriously. ACK.

Not sure what happened. Thats sums it up. I have looked at the video and the rib box and I really don’t think I could have done anything better. It is what it is. Oh well.

Overall it was a great experience!!! Now to catch up on some sleep.

** and here is a little blind bbq gossip item. What BBQ person had their ego bruised when they realized in their opinion they were not put in a prominent enough position within the RV park at Little Rock??  They pulled the ” Don’t you know who I am card??”  This person was told they could go home if they didn’t like it. LOL cracked me right up.

Well we woke up in Memphis this morning. Thankfully without a hangover from last night.

Yesterday we started driving from Barrie Ontario Canada and we pulled up here in Memphis about 25 hours after we started. Now its only a couple more hours till we get to Little Rock Arkansas.

Yesterday being St. Patrick’s Day it was fun to see the festivities at Silky O’ Sullivan’s on Beale St. It was a lot of fun to watch the festivities.Then we headed back to Pig On Beale. Still terrific food, fun staff, and great atmosphere.  If you go to Memphis make sure you go eat there.

My husband really wanted some Memphis BBQ since he didn’t come on the trip last month. I was craving a steak. Had to cave to his request. Really it wasn’t much of a cave. Vlad is one of the most incredible people on the planet. He goes out of his way to do everything he can to support my BBQ habit/obsession/career.  He really enjoyed his BBQ feast. Plus he had enough leftovers to do at least 2 more meals today LOL.

One of the highlights of this trip besides seeing everyone will be seeing  My Sister in Smoke Angie Quaale.  She is flying in today from BC to hang with us this weekend. That is awesome. So happy she is coming. Last year my friend Tim Brown from Can’t Stop Grilling came with us. His team is the only other Canadian team that will be in Little Rock this year. I plan on doing everything I can to beat him.

So we are off to do the final leg of our journey to compete in Little Rock Arkansas. There are 225 teams that are competing for $100,000.00 in prizes. I sure hope the Olympic Own the Podium program applies to Competitive BBQ’ers as well. I believe. LOL I can barely type that without cracking up. OK in reality I believe that I will do my best. I believe that- if I can- out of this entire trip – be proud of my turn in boxes, and get a call that would be cool. But I can dream. Hell yeah. I can dream.

Every Tuesday you can listen in on the BBQ Central Radio show part of the BCRN (BBQ Central Radio Network) . This weeks episode is a round table discussion with three of the top Chicken Cooks on the KCBS circuit:

Kelly Wertz – 4 Legs Up BBQ, previous winner of the Jack Daniels Invitational and in 2009 ranked #4 overall in Chicken and #6 Overall on the KCBS TOY Listings.

Joe Amore – Smokey Mountain Smokers, ranked #5 overall in Chicken and # 19 overall in the KCBS TOY listings. They also manufacture one of my favorite products disposable cutting boards.

Troy Black - Learn2Q.com, ranked #7 overall in Chicken and #15 overall in the KCBS TOY Listings. He also has a brand new DVD out Real BBQ Know How

Also tonight on the BBQ Central Show Mike Lake President of KCBS will be on at approx 10:05pm EST on the after dark segment of the show

It should be a great show! Make sure you tune in tonight at 9pm EST.

There is going to be a Season 2 of BBQ Pitmasters!!!

Confirmed with John Markus today : Our new format features FOUR different pitmasters competing in EACH episode. We are looking to augment our cast from last season and welcome all interested cooks to throw their aprons in the ring!!! Great news for all those guys and gals who want to be on the show. Here is how you can apply! Good luck to all those who send in their DVD’s!

For Season 2 BBQ Pitmaster Auditions: tapes/DVDs, under 5 min! Sell us on you/your team! Lindsay Freed c/o Original Media, 38 E. 29th St. 8th FL. NY, NY 10016. Get Goin’!

Or, send a file of your audition to bbqpitmasters@originalmedia.com Shoot schedule runs from April 30 – June 26. Send ?’s there as well.

Just wanted to share something I am finally able to post… had to wait till this weekend as it is being unveiled at the Traeger HPBA expo booth.

This is the picture of the brand new Traeger 300. It is really cool and I get to play on one next month. I can’t wait. Monday I’ll post more specs on it. Its going to be awesome.

One of my favorite things to do when we are traveling is to try new BBQ joints all over North America. I love the chance to visit with folks all over and to hear their stories and their BBQ methods.

I am not alone in this pursuit there are many folks and foodies that really enjoy the pursuit of BBQ. These are not high end edited videos. These are just people that are going out and sharing their love of BBQ with everyone out there.

One of those fine folks is Jim “Rhino” Reincke from Bandit BBQ a competition team and BBQ Caterer.He is also a member of the Illinois BBQ Society.

His video on You tube is a great example of the continual pursuit of BBQ.

Here is a video on a BBQ Snoot sandwich in Illinois

Check out his videos and commentary on his You Tube Channel.

This year I may even have to take out a video camera myself and share some of the places we stop along our travels. It seems like a great idea to share all these great and interesting places we stop at.