Posts Tagged ‘Brisket’

More audition tapes for BBQ Pitmasters Season 2



Whiskeybent BBQ

And here is the new Banner AD for BBQ Pitmasters

KCBS Cookbook 25th Anniversary Edition

New Cookbook that is available this month on Amazon.I was asked a while back to submit some recipes for the upcoming KCBS cookbook 25th Anniversary edition. I was surprised and delighted to receive my copy today. They included all of the recipes I submitted. These are truly some of my all time favorites.

About the authors of this latest KCBS Cookbook:

A charter member of KCBS and former three-term member of the Board of Directors, Ardie Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.

Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.

Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.

The book is chock full of recipes (over 200) from lots of terrific teams and backyard cooks. I had to laugh at page 209 title page Cross Dressing at BBQ & Chili Events. So funny. I won’t ruin the surprise by posting it here but don’t miss that page. Also a fav recipe of mine from a friend Paul Seabrook is featured on page 17 . There are so many interesting and varied recipes throughout this book. It will be fun to experiment with some of them.

At the front of the book there is also a section on the KCBS 4 meats for competition making this an ideal book for any starter team as well.

Lots of fun and loaded up with contributions from so many this makes an ideal BBQ book purchase or gift for any on your list.

DIG IN!!!

Looking back to 2009 Competition Season

As I am prepping for the 2010 season to begin I have to start with where we really needed to improve from 2009. For the last years season I was really happy with our pork. Everything else needs a lot more work. Especially brisket. I have struggled with brisket. Brisket is my challenge above all challenges. Overall for the year we came in 241 out of 4716 on the Pickled Pig Rankings. I am proud and challenged by those results. Just shy of being in the top 5% overall we came in:

  • 173 out of 4716  Pork
  • 267 out of 4716 Chicken
  • 331 out of 4716 Ribs
  • 580 out of 4716 Brisket

For these rankings we had 6 competitions that were included:

09/26/09 Oinktoberfest – Clarence, NY
08/16/09 Hudson Valley Ribfest – New Paltz, NY
07/18/09 Que and Cruz – Louisa, VA
06/28/09 Boston Hills BBQ Festival – Boston, NY
05/24/09 Roc City Rib Fest – Rochester, NY
03/14/09 Presidential Center Smoke on the Water USA Barbecue Championship – Little Rock, AR

We did however compete in additional competitions for the 2009 as well that were not included in those rankings:

Canada Southern BBQ Championships
Grand Champion

1st — Pork; 2nd — Ribs; 3rd — Brisket; 3rd —Chicken 1st—Anything  But

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Smoke on the Water Barbecue Competition Saskatchewan
Reserve Grand Champion

1st — Pork; 2nd — Ribs; 4th — Brisket; 4th—Chicken 1st—Anything But

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Canadian Pork BBQ Championships
Reserve Grand Champion

2nd—Chicken; 2nd — Pork; 4th — Brisket; 4th — Ribs

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National BBQ Festival “Best of the Best

Invitational BBQ Cook-off
4th Overall

7th — Pork Shoulder; 6th — Chicken;

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National BBQ Festival “Best of the Best”

Open BBQ Cook-off

13th Overall

9th — Ribs
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BBQ on the Bow Calgary Alberta

4th Overall

1st — Brisket; 3rd — Ribs

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Crazy Canuck BBQ Championships Toronto Ontario

4th Overall

3rd—Chicken; 3rd — Pork; 4th — Ribs; 6th — Brisket

Overall we made improvements to our overall BBQ in my opinion. I am hoping to be able to attend more competitions this year however my schedule may have some interesting diversions this year. I can’t share them yet but I am really excited for 2010 overall. I have a lot of practice and work to do. LOL

New classes added for 2010

Just an FYI we have announced two classes for 2010 with more dates being announced in the future. Please see our Classes tab for more information. Please note all of our past classes have sold out continuously so sign up soon.

AmberQue – Oh my goodness go and get some

While in Memphis I had the distinct pleasure to finally have some AmberQue. What is AmberQue?? Well I think it will be the next big sauce on the market. I was happy that my friend Joe McManus of Joey Mac’s Smoke Stax came out with it. Joey’s team won the American Royal 2008 Invitational BBQ Competition.  I think a lot of people are looking for a different flavor other that the traditional tomato based sauces. I really wish mustard sauces were more popular on the competition circuit. I would be using this one in a heartbeat straight out of the bottle.

It has a great blend of tangy sweet and spice. There were a few of us that tried this sauce and all of us thought it was excellent. We tried it on sausage, pulled pork, brisket and pork loin. It rocked on everything. I can’t wait to try it on ribs next.  So this is my plug for it. This is not a paid endorsement at all. I just really really liked it a LOT. If you can get your hands on it you should. I mean seriously get to Hawgeyes and get some. you will not be disappointed at all.

TLC BBQ Pitmasters New Video Clips

Tuffy Helps Myron Out

Harry teaches Gary

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Mueller’s encompasses the whole package of BBQ. What makes this idyllic place so special is the Family behind it and their commitment to BBQ.

So as my friends Joey, Dave, Kelly and I got up to the counter we got ourselves a platter to try everything. The food was exceptional. The beef ribs the best I have ever had in all of North America period. Everything had good flavour great smoke and seasonings. And not to be disrespectful of the food but for some reason in this place the food was almost diminished in scope and importance because the history and the reverence for this incredible place takes over.
We had the very unique opportunity to have quite an extended conversation with Wayne Mueller, Bobby’s son. Sadly this past September Bobby passed away unexpectedly. His son and family are continuing the business. I think the words “continuing the business” do not do this family justice. They are doing more than that. They are working along in the same legacy in the same footprint and in the same path that Louie left.

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