Posts Tagged ‘Barbecue’
You may just might recognize a few folks in the following video clips from TLC BBQ Pitmasters Season #2
Fun times with alligator. Believe me.
Deciding to change my logo was a very hard decision. I knew it was coming it was just a matter of time. I love my pig. I love the way she looks and I love her attitude and sass. For merchandising though she is not so great she is a complicated piggie. Sooo many colors and so much going on. I tried to streamline her. In the end though it was time for a change.
I had to define who what where and when all about Diva Q. I had to figure out where I was going to go with the logo. That lead me to having a couple of conversations with some folks who have logos I really like- Ray Lampe (Dr. BBQ) Jason Day ( Burnt Finger BBQ + BBQ Addicts), Darren (Smokey D’s) Joey Mac’s Smoke Stax, Dave Raymond (Sweet Baby Rays) and a few others. In addition I contacted some terrific people I know who excel at marketing in BBQ and other areas.
The entire process has been really all encompassing. Jason Day recommended a site called 99designs.com. It is a really interesting concept where you run a design contest. You decide how much your budget can handle. You write an entire summary about yourself or your Company and what your requirements are. Some of the designs were really out there. Some I wish I liked more because the designer put a lot of thought into the process. I made the decision to post some of the 240 design submissions I received on my facebook fan page. Some of the feedback was really helpful. I wanted to ensure that whatever logo I picked would be well received by both males and females. My target audience has always been both however at the end of the day Men are still the primary purchasers of BBQ items .
Also taking a look at myself I would never ever want to put a tiara or bling on anything. Thats just not me. I think of the Diva part of the name as being a woman that is really determined. That is me- determined to get better at BBQ. I never really associated it with the pink crown and tiara program. Also I wear black 100% of the time on the circuit and a lot at home too.
So here it is the new Diva Q logo. Its pretty straightforward. Simple, easy to read, recognizable and with just a bit of sass. Just like me.
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.
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 firstname.lastname@example.org. 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 email@example.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 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 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.
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 firstname.lastname@example.org Shoot schedule runs from April 30 – June 26. Send ?’s there as well.
Theres a new website online for sharing videos, BBQ tips and creating more BBQ communities:
Check it out and upload, watch and share your BBQ!
As I was practicing chicken today I thought it would be a good idea to post about a few sauces I have recently acquired. All three have won various awards and it was easy to taste why. I used all chicken thighs today. The rub on the thighs is the rub I use for competitions. These are not my competition thighs these were the leftovers that I did not like the size and or shape of.
There are three new sauces I have never used before:
Heres how the color of the sauces compares:
Right out of the gate – I really liked this sauce a lot. Its got a great balance of heat and full bodied layered flavor. I love the flavor of chipotles and this sauce is packed with that wonderful flavor. I really do believe they have done a great job of layering in flavors. So many sauces are too one dimensional. This is more complicated. Its a really dark sauce in the bottle however when I used it on some of my reject chicken pieces today it wasn’t nearly as dark. It is not an overly thick sauce that you would have cut with something like apple juice. I would highly recommend it for your normal everyday use fridge stock.
This is a really interesting sauce that I sure wouldn’t pass up. It’s very light at first. Light in flavor and as you continue eating it you get different levels of sweetness and heat. More on the fruity side it was really lovely on chicken. The sauce set up very nicely after putting it back on the heat for a few minutes. It wasn’t super sticky it just set up nicely. It barely looked glazed however one bite in and it was full of flavor. I am really looking forward to experimenting with this sauce on pork loins and other meats. I would highly recommend it.
I was really shocked at this sauce when I opened it up and tried it first on its own and then on some chicken. I really think this is a sauce that would do really well in competition. It seems to hit a lot of the flavor profiles that I have been tasting in the last couple of years at competitions. It has notes of tamarind and black pepper. Two common ingredients in some of the competition sauces that are used by many. However this seems to take it a step further once again with the layering of flavors. Full of depth and continual flavor ending in a bit of residual heat that comes in on the end. It is not the same as the other competition sauces I have used in the past but in my opinion it is better. Additionally it has that nice sheen to it when applied to chicken. The color is great. It has that really great mahogany hue. My pictures do not do it justice. I would highly recommend this sauce.