Cool new contest!! If you would like to win a FREE “Gas Grill Oven Plate” from Gill Innovations all you need to do is post something you would like to have baked in a grill instead of your oven. The most creative recipe will not only win a FREE grill plate, but their recipe will be cooked by the owner himself (Ed Hamlin) and documented for web fame!! This contest is open for one week and there are no limit to entries!! GOOD LUCK!!

Here is the link to their Facebook Page

Also a reminder that every Tuesday night is the BBQ Central radio show. Make sure you listen in !


Finally. A new BBQ restaurant has opened in Barrie. I was looking forward to the opening of Big Chris’s Smokehouse since the last BBQ restaurant in Barrie –  Mike Love’s BBQ closed in 2008.

Big Chris’s has been open for less than 48 hours but I could not resist popping in to try some of their BBQ.

I asked what type of equipment they use and was told it is an electric Cookshack smoker with apple and hickory chips.

I ordered their half rack of ribs ($12.95) and their half bun Pulled Pork Sandwich ($5.50) both came with sides of beans coleslaw and fries.  I got both of these orders to go.

Ill start with their ribs. Currently they have only one sauce and they will be introducing more (Mustard, Texas spicy etc) in the future.

The half rack is generously portioned.  Very meaty rack.  The ribs did not fall off the bone and were cooked in my opinion properly. They had really good texture. The sauce was not overly sweet. Nice balance overall.  It was a decent rack of ribs with a very noticeable smoke taste.

Now something I wasn’t expecting was the goodness of the fries. It is really hard to get good fries. This place does them really well. While I personally prefer hushpuppies with my BBQ these fries are beautifully crunchy on the outside and fluffy on the inside. They remind me of old school fish and chip fries. Get some.

Next up would be my least favorite part of the meal – the beans. Seriously I expected much much better. They are not memorable. The texture is really mushy and bland. Theres just nothing there that would make you want their beans again. They could improve these greatly.   A little onion a little spice and a better bean would go a long way on improving them. Truly they tasted like a can of Heinz beans dumped into a container.   Take a pass on these.

The coleslaw was really good. You may want to get seconds.  Super crunchy tart and sweet at the same time and a perfect match for my favorite part of the meal the pulled pork sammie.

Now this in my opinion would be worth the drive from Toronto to come to Barrie to eat lunch or dinner.  This sandwich alone would be worth it. More often than not in restaurants these days pulled pork is over cooked mushy as heck and blander than anything. This sandwich is none of those things.

This is a really awesome Pulled Pork Sammie.

This is goodness on a bun. Please note this sammie must have weighed well over a pound and this was their half bun. The texture is what got me. The texture was great. The flavors came through a little smoke and a little sweet and all pork goodness. The pork pieces still have definition. Wonderful flavorful definition. I would go back for another.  There are still a lot of other items I would like to try on their menu.

There are still lots of quirks to be figured out and I have no doubt they will get there. For me I would definitely recommend this place as a real contender for some of the best BBQ in Ontario.  One of the key things I noticed was what I saw from other people – a whole lot of empty plates and happy looking folks.

They are open 7 days a week 11-11pm

110 Anne St. South

Barrie Ontario

705-721-RIBS (7427)


Gotta love this. I got a shout out on another teams Pitmasters tape. I thank them for that. Very cool!!! Hope they make it on the show. Good people. Great BBQ’ers!!! Paul Huff & Mike Galasso  (** Also best of luck to Fat Angel they are an awesome team as well!!! ***)

If you are in their area give them a shout for all your BBQ catering needs!!

Gone Hoggin BBQ Team !


Just a reminder this weekend i’ll be here for 3 demonstrations daily in the Traeger Grill ZONE!

Ill be doing demonstrations on:

  • Boneless Skinless Chicken Thighs stuffed with cream cheese, pimento, onions, garlic, & spices all wrapped in Bacon!
  • MOINK Balls (Bacon wrapped meatballs rubbed & sauced!)
  • Cajun & Pineapple juice injected pork loin sandwich with caramelized onions and grilled pineapple

Hope to see you there!


Hi all just passing this on. I personally have signed it already.

To:  Kansas City BBQ Association

We, the undersigned KCBS members, formally petition the KCBS to allow members to have access to all non-executive session meetings via electronic media, including, but not limited to, pod-casts, web-casts and streaming audio. This is not to disparage the KCBS or any member of the Board of Directors, but to provide us, as members the fullest information on rules, standards and the agenda of the Board to make us more active participants and have a stronger and more informed participation in all KCBS related business and the promotion of BBQ throughout the world.





Well I recently had the opportunity to try Kosmo’s Q Chicken soak. I thought it would be best to do a simple test to see if the Chicken Soak made a substantial difference vs. regular brining. I consistently have been using a brine for turkey or chicken at home and also in competition.


I used 10 lbs of chicken pieces for each test. 10lbs for each application for a total of 20 pounds chicken pieces.


These two plates were for the Kosmo’s test. It was a mixture of chicken thighs legs and wings some with skin and some without.


The ingredients listed on the package are:


Salt, Brown Sugar, Worcestershire Powder, Dextrose, Hydrolyzed Soy & Corn Protein, Citric acid, Caramel Color, Natural Flavor


The package of chicken soak weighed 8.6 oz. Thats .6 oz. more than the listed weight.



In one bucket I used the Kosmo’s Q Chicken Soak 1/2 lb sample mix cost – $4.95 plus shipping- I mixed it according to the directions on the package (doubled for 10 lbs) – Mix 3/4 cup with 64oz (1/2) gallon of liquid. For this test I used plain old tap water for Kosmo’s and the standard brine.





* this was the color of the Kosmos at 5lbs then I added the remaining chicken and soak mix. It mixes up very easily as the particles are very small.


My Standard Brine


In the second bucket I mixed a standard brine I make for Chicken Brown Sugar, Kosher Salt, Peppercorns and All spice berries – cost $2.25 approx for enough brine for 10lbs chicken.



  • Both sets of chicken were left in their mixtures for the recommended 4 hours.
  • They were both rinsed thoroughly afterwards with tap water.
  • They were both then rubbed with my own personal chicken rub.


**The only difference I noticed on the chicken when they came out of the brine was that the Kosmo’s chicken had some very fine red particles that adhered to the chicken. I could not rinse it off. I also could not get a clear picture of it. They were very tiny.


For this test I used my Traeger Texas Style with hickory pellets. The grill was set at 300F. All of the chicken parts were taken to 165F.


All of the pieces looked great. Nice color on both. They were glazed with my own competition sauce.



After the chicken came off I rested it on a plate uncovered for 10 minutes.


Here are two pieces the one on the right is from Kosmo’s and the one on the left is my own standard brine.



Now for the all important taste/tenderness test picture:



Picture of the chicken with standard brine (juices on the plate very moist and tender):



Picture of Kosmo’s Q Chicken(juices on the plate very moist and tender):



Even after an additional 15 minutes both chicken pieces were still tender and moist.




Kosmo’s Q chicken soak works. So does regular brining.


I could not find any discernible difference between the two other than cost and convenience.  There was no taste difference whatsoever. Nothing stood out.  They were both tender and moist.


Personally I’ll be sticking with my own brine.


BBQ Pitmasters
10pm / 9c – SEASON FINALE!!
It’s a true Texas showdown when the Godfather of Ribs, Johnny Trigg, challenges his closest friends and fiercest rivals to compete in an all-rib Shootout. For the first time ever, the cookers watch the judges reactions, both good and shockingly bad.


Well it has been a terrific season of BBQ Pitmasters. I can only hope for more in the future. I have been writing about this series since the beginning and for me it has only improved over time. I have my own personal opinions on the editing but once again everyone would like to see certain people like their friends. I am happy for each of the Pitmasters Harry Soo, Paul Petersen, Tuffy Stone, Myron Mixon, Lee Ann Whippen, Johnny Trigg that they got the exposure. I hope it has been a positive experience for them all. I can only hope it will open lots more doors for themselves and many others.

Since I am at the NBBQA conference and just happen to be around a few fellow BBQ’ers I thought maybe getting their opinions on the show would be an interesting way to sum up todays article. So here are their own comments on the show. Ill be updating this throughout the day.

Dave Redmond Sweet Baby’ Rays

When I first saw it I was dying to see it that I have been interested in and passionate about. Then when I saw it I was disappointed I saw arrogance and greed and all of things BBQ is not about it. I talked to Amy about that the Network chose the entertainment vs the educational. Then I saw the BBQ Challenge on the Food Network in the manner much more reflective of the goodness of KCBS then watching the show. As much I wanted that to be the good stuff it was not BBQ Pitmasters. As much as I would have liked to see that continue BBQ pitmasters is just pretty damn cool.

William Bubba Latimer – Bub-Ba-Q

I think the show has progressed since day 1. I did no like the first couple of shows as they did not portray the good guy vs. bad guy thing. One thing we can’t forget is that there has to be an entertainment factor. I love the fact it has sparked in BBQ. I think the show has gotten a little more relaxed as far as the progression. I liked seeing the camaraderie since there is so much of that. That to me is BBQ. The show itself I have come to appreciate it more. I hope that it does continue. I love hearing people talk about the BBQ Pitmasters when they are coming into our restaurants.

Tommy Houston Checkered Pig BBQ

I think the biggest thing this show has done (whether you agree or disagree with content) was create interest. It has spurred a lot of interest in BBQ. Ordinary layman are talking about it. I have people coming in asking me if I know that white haired guy. It is good for BBQ.

Right now all of these BBQ shows could not have come at a better time for people who have restaurants due to the economic uncertainty. People gravitate to comfort. BBQ is comfort.

Randy Twyford – Twyford BBQ & Catering

It has had a major impact – and has made people realize there is much more to a BBQ contest than they see. It has increased the exposure for BBQ competitions and bbq in general.

Darren Warth- Smokey D’s BBQ
It has been good for BBQ. I think they need to show more camaraderie . Show the side where people help each other more.

Chris Jones- Colins Creek Barbecue -BBQ Pitmasters is a show like no other. It has done a lot of good for BBQ and has opened up the eyes to the general public about what goes on at some of these competitions. It also shows that no matter what kind of equipment you have anyone can do this. I really wish they would make it a more family oriented show. I really enjoy competing with my family and would hate for people to be turned off because they have other interpretations of Competition BBQ.

Kell Phelps – NBBQA President I think the show has been great for showing BBQ. I will say though I really did not like the language. When the first episode was on I wanted my son to watch it with me. he is 10 and was so excited. He had told all of his friends since we knew most of them. Unfortunately after the first 10 minutes I took him to bed. It was not appropriate for him.

Kelly Wertz- 4 Legs Up BBQ

I thought the first episode was crap. I think after that it got better. It is still good for BBQ.