Posts Tagged ‘BBQ’

Huck’s Hut

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

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Jamie Geer TLC BBQ Pitmasters

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-Who purchased your first pit after coming out of retirement in 2008.

JG-John Markus did actually. (Exec Producer of TLC BBQ Pitmasters) He was the first. His color is of a vintage car paint I used.


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.

Its Tuesday night… That means only one thing at our house ITs BBQ Central time!

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.

HUGE Surprises with Pellet Envy Interview. …

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.

Buster Rhinos National Post Review & My own personal Thoughts

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.

A few of my favorite things….BBQ

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!)

Turkey Day!!

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.

12 Days of BBQ Christmas a Poem

I wrote this and posted in back Dec13 2006 on the www.bbq-4-u.com site.

I remembered about this after reading a fun facebook post Larry Gain posted.

12 days of BBQ Christmas

On the first day of Christmas,
my true love sent to me
A smoker and some hickory

On the second day of Christmas,
my true love sent to me
Two tubs of rub,
& A smoker with some hickory.

On the third day of Christmas,
my true love sent to me
Three bags of Charcoal
Two tubs of rub,
& A smoker with some hickory..

On the fourth day of Christmas,
my true love sent to me
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the fifth day of Christmas,
my true love sent to me
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory.

On the sixth day of Christmas,
my true love sent to me
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the seventh day of Christmas,
my true love sent to me
Seven chili peppers
Six butterflied chickens
Five bottles of Jack,
Four cases of foil,
Three French hens,
Two tubs of rub,
& A smoker with some hickory..

On the eighth day of Christmas,
my true love sent to me
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the ninth day of Christmas,
my true love sent to me
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the tenth day of Christmas,
my true love sent to me
Ten perfect scorings
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the eleventh day of Christmas,
my true love sent to me
Eleven racks of ribs
Ten perfect scorings,
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the twelfth day of Christmas,
my true love sent to me
Twelve , Grand Championships!!
Eleven racks of ribs ,
Ten perfect scorings,
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory!

BBQ Forums – I love em

I read online a lot. I don’t watch much tv (other than a few select shows) and most of the time I am catching up with the few shows I do watch online. One of the things I do daily is read BBQ forums. They are a wealth of information. I would definately say I have learned a lot from them. They are also a constant source of amusement to me. There is certainly some sense of community on each of them. Additionally it often surprises me what people will say online in a post hidden behind the shield of their computer. This list in in no way inclusive to all of the forums I belong to but if you have a favorite please leave a comment and let me know.

These are some of my favorite places to lurk and to post:

http://www.bbq-4-u.com/ Greg Rempe does an outstanding weekly BBQ show every Tuesday night (Ahem thats tonight ! Tune to http://www.latalkradio.com/ at 9pm est) Some of the people on this forum are near and dear to my heart.

http://www.bbq-brethren.com/ Theres a whole lotta terrific people on this forum. I am blessed to know a few of them. THere is a wide range of topics covered from the serious side to the light hearted. LOL I did not go into the “R’ rated woodpile for almost a year – I love the weekly throwdowns as well. Fun stuff.

http://www.bbqtalk.ca/ This is a Canadian BBQ forum. Great recipes great people a little quiet now and then.

http://www.thepickledpig.com/ I love the posts here plus the really informational pictures. Of course I like the rankings!! (personal pat on the back: we came in at 241 out of approx 4700 this year I am impressed thats moving up almost 300 places for us this year)

http://www.thebbqforum.com/ I don’t like the format of the posts but its always a constant source of amusement.

http://www.firecooker.com/ A new forum from Dr. BBQ himself Ray Lampe. ITs getting bigger by the day.

http://www.thesmokering.com/ It’s a motley crew of terrific posts and some seriously awesome recipes.

http://www.pnwba.com/ Pacific Northwest BBQ Association. There is a lot of BBQ happening in the North. Really there is.

http://www.bbqnews.com/ The fine folks here have treated me well many times. I really like some of their discussions.

December 1st – 25 Days of blog posts!

Well today is December 1st and it seems fitting that last night it snowed here in Barrie, Ontario.

So today I start 25 days of Christmas BBQ Blog posts. All about everything BBQ. It might be a gift I think would be cool for Christmas, Recipes for the grill or seasonal recipes that would go great with your BBQ! Also keep an eye out for more interesting interviews with some BBQ people. Theres a wealth of BBQ people out there with terrific stories. I would like to tell some of there stories here. I really think that BBQ people and there stories are not told enough.

If you enjoy the BBQ posts please tell a friend.
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