Posts Tagged ‘Chris Hart’
Andy Husbands and Chris Hart with Andrea Pyenson are back at it again with Grilled to Perfection. This is a simple straightforward grilling book. What is not simple are the recipes. They have included recipes to really elevate your backyard experience. I am a huge fan of these guys. I like their books because they truly actually test food. They obsess over food. I own their other books Wicked Good Barbecue and Wicked Good Burgers. I have used multiples of their recipes. In addition their techniques can really set you on a great course of grilling happiness.
There are a lot of grilling and BBQ books out there. The difference that sets these guys aside is their true love of food. Their involvement with the ingredients and their BBQ passion.
I read cookbooks like novels. I read them cover to cover before I will try recipes. This is easy on the eyes due to the excellent and consistently outstanding photography of Ken Goodman. I hate overly staged food shots. I can’t stand it when the food looks so perfect its plastic. That is about as appealing as eating cardboard to me. The photography from Ken truly captures food in its best light. It is not overly staged. You just want to devour the pages with your eyes and feast on these beautiful recipes.
These recipes are easy to follow and will help you seriously take your grilling to new heights. I completely recommend you buy this book.
You need to try the recipe below for Slow-Grilled Chicken Thighs with Alabama White Sauce – it will knock your socks off.
Slow-Grilled Chicken Thighs with Alabama White Sauce
The beauty of this recipe is crispy, golden brown skin, achieved by coating the chicken pieces with dry rub before grilling – and a little bit of technique. By cooking the chicken over low, direct heat you vastly reduce the risk of burning the skin. When using charcoal, it’s important to watch out for hot spots. If they occur, simply move the chicken to a cooler part of the grill.
Alabama White Sauce (aka Alabama White BBQ Sauce or just plain White BBQ Sauce) is a regional oddity that is virtually unknown outside of northern Alabama. Tangy and rich, with a kick of horseradish, it is typically paired with chicken but tastes great with just about anything you can think to pour it on or dip in it. We think it works particularly well with these chicken thighs.
Makes 4-6 servings
1 tablespoon/15 mL kosher salt
1 tablespoon/ 15 mL turbinado sugar
1 tablespoon/15 mL smoked or sweet paprika
2 teaspoons/10 mL coarsely ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne
8 bone-in, skin-on chicken thighs, about 4 ounces/113g each
Alabama White Sauce (recipe follows)
In a small bowl, mix all the dry ingredients. Set aside.
Build a low direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney one-third full with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. If using a gas grill, light the gas and adjust temperature on both sides to low.
While the fire is coming to temperature, place the chicken thighs on a baking sheet, skin side up. Sprinkle the chicken with half of the dry rub.
When you can hold your hands over the fire for no more than 8-10 seconds, clean the grill grate. Set the chicken thighs, skin side down, on the grates. Sprinkle the remainder of the dry rub on the chicken. Cook, covered, for 30-40 minutes, checking periodically to avoid excessive charring on the skin. Rotate thighs over the fire if there are hot spots. If using a charcoal grill, adjust the vents to maintain a temperature of 300oF/149oC.
Flip chicken and continue to cook until a thermometer inserted into the thickest part of the meat registers 170oF/77oC, about 15-20 minutes more. Transfer chicken to a platter and let it rest for 10 minutes. Slather with Alabama White Sauce and serve.
Alabama White Sauce
Makes 2 cups/475 mL
1 cup/240 mL mayonnaise (we prefer Kewpie)
1/2 cup/120 mL apple cider vinegar
1/4 cup/60 mL light corn syrup
1 tablespoon/15 mL prepared horseradish
1 tablespoon/15 mL fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper sauce (or your favorite hot sauce)
Whisk all ingredients in a medium mixing bowl until fully incorporated. Cover and set aside until ready to use; or transfer to an air-tight jar and refrigerate for up to 2 weeks.
Full disclaimer: I was provided a book to review for free – however in no way was I compensated or provided any remuneration for this blog post. I truly think you need to own this book.
Back in February of 2011 I was asked to test out some recipes. I did not hesitate at all and accepted. In fact I consider myself pretty damn lucky to be asked. These were not just everyday BBQ recipes. These were World Championship recipes from the people at IQUE. The book is Wicked Good Barbecue – Fearless recipes from two damn Yankees who won the biggest baddest BBQ competition in the world. The book is truly as it is titled- WICKED GOOD.
The recipes I tested:
Jack Daniels World Championship Ribs
I Que Rub
IQUE BBQ Sauce
Pork Rib Marinade
These were recipes that made my taste buds dance, made my BBQ better and were enjoyed by everyone in my family. Well thought out ingredients – never skimping on quality, often sourced out to the best possible result were used.
I remember emailing some questions back and forth about ingredients and application. One of the things that came through clearly was that this is a book filled with unique fearless BBQ recipes. They had a mandate to put out the best and they did. Complex recipes each adding a new element of flavor. Great recipes that you will return to time and time again.
All tried out – tested multiples of times. This is not a dumbed-down fluffy BBQ cookbook. This book was not just churned out with only 1/4 of the recipes tested. No this book is a solid book filled with terrific tips, incredible recipes and full of passion for the art of BBQ. I know many people who were seriously anticipating this cookbook (myself included). With good reason- it is a no holds barred culinary BBQ adventure book. They give up a crapload of competition secrets and some truly inspiring recipes.
Written by Andy Husbands (Fearless Chef, Tremont 647, Sister Sorrel), Chris Hart (IQUE) with help from food writer Andrea Pyenson. These men have some serious bbq chops. World Champions, outstanding culinary chefs with a huge understanding of meat, smoke and fire. This is a new must have for anyone who wants to improve their everyday BBQ and to elevate their competition BBQ
From starting the fires to sourcing meats and adventuresome recipes this book has it all covered. Photography by Ken Goodman adds to the books overall appeal. This is high on my list of recommended reading for 2012. Get it.
I love taking BBQ and cooking classes. Its terrific to learn a new technique, recipe or method. I enjoy teaching them as well. In the spring I’ll be announcing our first ever full competition class. If you would like to be notified when the class is shoot me an email. Until then check out some of these terrific classes that are upcoming and ongoing. A terrific gift to give or if you have been really good this year maybe Santa will send you to one!
Earlier this week I attended my first class at the Healthy Butcher on whole hog butchering. It was a really informative class that I enjoyed thoroughly. They hold classes throughout the year in Toronto. Check out their website or more details. Please note their classes sell out uber fast so don’t delay in signing up.
Prices for class range from $55.00 to $125.00
The Culinary Adventure Company holds classes and adventures throughout the year in Toronto and the GTA. Lots of fun from foraging for mushrooms to making a beautiful Paella. Check out their new classes for 2012 in January. There is sure to be something for everyone! Also if you purchase a gift certificate before January 6 10% will be donated to Second Harvest.
Prices for their classes range from $50 & up
Kelly Wertz from 4 Legs Up BBQ and Catering company is a multi Grand Champion and Jack Daniels winner. HE teaches throughout the year at various locations.
World Champion – 4 Legs Up BBQ
“The Art and Science of Competition BBQ”
A BBQ Competition Class
Arvada, CO. March 2nd & 3rd 2012
Prices for the class are $500.00 per person.
Lotta Bull BBQ
Pitmaster Mike Davis
From their website:
Tired of gambling away your entry fees? Ready to make that money count? If so, than we invite you to register for the upcoming Lotta Bull “U” Competition Cooking Class. Let 4-time American Royal Grand Champion, 6-time World Champion, Mike Davis, show you his expertise, and how we’ve accomplished so much on the BBQ Circuit.
We are holding this event at the WinStar World Casino in Thackerville, OK Exit 1 on I-35. We are only 70 miles from DFW Airport or Love Field in Dallas. We encourage you to bring your RV or trailer and stay overnight at the WinStar RV Park. If you are new to WinStar, you can get a Player’s Club card at check-in and receive the first night free. If you want to stay over Saturday night it is only $20. There are several hotels within 10 miles of the casino. Check out the links below for more info:
WinStar World Casino RV Park
WinStar World Casino Hotel
Winstar World Casino February 17 – 18, 2012
Cost for the class is $600.00 per person Spouses attend for free plus there is $50.00 discount if you register before midnight December 31.
Swamp Boys BBQ with pitmaster Rub Bagby
February 10 & 11 Winter Haven Florida
Link to their Blog:
Price for the class is $500.00 per person
February 10-11, 2012 Sperry, OK
Instructed by: Donny and Cindy Teel
Each person attending will have to sign a wavier on Friday before the class begins
Have you ever wanted to try your hand at BBQ Cooking Contests, but didn’t know where or how to start? Then this is the place for you. This is the opportunity for you to learn what it takes to compete in big time Contest Cooking.
- Learn from Active Competitors
- Small class sizes
- Learn from a Multiple time Grand Champion
Cost: $500 a person/$150 if you bring spouse
William “Bubba” Latimer Pitmaster
Bub-Ba-Q cook class February 11 & 12 2012 held at Stump’s Smokers
This class will cover all aspects of competition cooking as done by Bub-Ba-Q. It will cover meat selection, meat prep, flavor profiles, some recipes and various techniques used. Bub-Ba-Q will provide enough product for teaching purposes and some extra for hands on learning, product will not be supplied to every student. You may choose to bring your own cooker and food to cook as you learn. The class involves the use of fire, cooking fuels and other possible dangerous items and it is your responsibility to act in a responsible and safe manner.
Details of the class on their website.
Cost of class: $550.00 per person
David Bouska Pitmaster
Their January class has already sold out but there are sure to be more opportunities in 2012. Make sure you sign up for the next one!
Beginner cooks and those already in the Professional Ranks, are you in need of that last bit of knowledge to take you to the elite cooker status? If so, this will be the class to take.
Butcher BBQ has received over 100 top 10 calls, with 68 being top 5 and 24 being 1st place – all during the 2011 Team of the Year race.
You will want to be in Chandler, Oklahoma on January 20-21, 2012 for a class that will consist of a complete competition cook hosted by Butcher BBQ. We will start Friday at 1pm and go over purchasing, trimming, and prepping competition meats. Supper will be provided Friday evening and the class will start back up Saturday morning with everything that happens on turn in day. We will go thru as close to turn in times as possible, answering all questions as we go. All cooking will be done on a FEC100 and a pellet grill.
Cost for the class is $500. Spouses may attend for an additional $250. Teammates and other relatives not eligible for the spouse rate. Seating is limited to allow for complete class participation and is on a first come, first serve basis.
Buster Rhinos Southern BBQ
Darryl Koster Pitmaster
Take our BBQ Ribs Class and learn how to cook Southern Style ribs at home. During this 4-5 hour course you will prepare and cook ribs on our Southern Pride Smoker and be able to bring them home for dinner. You will have open access to our knowledge and many of our secrets to making ribs in the Southern BBQ Tradition of “Low and Slow” cooking. Participants will learn:
- How to pick the right ribs
- Use of rubs, sauces and spices
- How to prepare ribs for your BBQ, smoker or oven
- Preparing your BBQ for the cooking process
- Understanding the process of what happens during cooking
- Tips, tricks and techniques used by BBQ professionals
WHAT IS INCLUDED?
- 2 racks of raw ribs and materials to prepare •
- A booklet highlighting everything you learned in class plus more! •
(Additional racks of ribs available at market rates)
COST: $85.00 per person
Sign up at Buster Rhino’s Whitby location only. Payment must be received to confirm your spot (cash, debit, credit card). Refunds are available 14 days prior to start of course.
This class is limited to 16 spots and fills very quickly (we consider full 12 if at all possible).
Rob Reinhart Pitmaster
Harry Soo Pitmaster
Learn hands-on cooking 9 items side-by-side with Harry on gas grills, gas smokers, Weber Kettles, and Weber WSM (R2D2 or Bullet) smokers
Find out about the secrets of competition BBQ to apply in your backyard cooking (temperatures, meat placement, foiling, mopping, sprays, schemers, glazes, sauces, etc.)
Hear Harry’s philosophy on smoke, woods, low-n-slow, and spices
Sat, Mar 17, 2012
Sat, Feb 18, 2012
Cost per person is $349.00
Rod Gray pitmaster
March 2nd & 3rd, 2012
VFW Post #846
8804 Grant Street, Overland Park, Kansas 66212
Rod and Sheri Gray of Pellet Envy have created a one of a kind competition cooking instructional event. The 2009 KCBS Team of the Year Champions and 2010 KCBS TOY Runner-Up, and one of the most successful team in competition barbecue, we will share every detail of their competitive cooking style, including the complete and exact recipes used in competition every weekend. Concentration on the four main KCBS categories – Chicken, Ribs, Pork & Brisket Complete contest simulated on our Jambo traditional offset pit Every detail of our award winning cooking program discussed in depth Meat quality, selection, and detailed information on brisket aging will be addressed Revealing techniques to allow the cook to achieve consistent, repeatable results Providing proven presentations to achieve the best possible scores Taste all four competition categories prepped and cooked in this class
Cost per person is $500.00
Jacks Old South
Myron Mixon Pitmaster
March 23rd to 25th, 2012 – NOW OPEN
Jack’s Old South Cooking School will be held at my home in Unadilla, Georgia.
There will be a meet and greet dinner on Friday March 23rd at night, and the class starts at 9:00am on Saturday, March 24th with Whole Hog. We’ll then move on to Ribs, Chicken, Brisket, and Pork.
The class will end on Sunday, March 25th at 3:00pm. The school will be run as close as possible to a contest format. So, come over to my house and let’s cook a little Q! See you there!
Cost per person for the cooking school $750.00
BBQ Memories Class
January 13th – 15th, 2012
In a time less complicated, when men barbecued out of necessity more than out of desire, BBQing was a way of life. It wasn’t done because of competitions or to be the next food trend, it was done to be able to feed families, large ones, cheaply. The cheapest meat on a farm was pork. This class will cover what my Dad, Jack Mixon, first taught me about BBQ, and that was open pit cooking. I have constructed an identical replica of my family’s original masonry pits and fire barrel. I’ll cover selection of woods and starting of fires with lightered knots in the traditional manner. You’ll go with me to my meat purveyor, Elmer Yoder, Yoder’s Butcher Block, to select our whole hog, shoulders and ribs. Not only will we be doing open pit cooking , but we will also be preparing traditional South Georgia side dishes from start to finish, including Brunswick stew, cole slaw, potato salad, and homemade desserts.
We’ll load the fire barrel and shovel coals all night, listening to grease sizzle on the embers, as it fills the air with aromas from days gone by. When the cooking is finished and the sides prepared, dinner on the grounds will begin. Fellowship, knowledge, and good food will have been shared.
Because this will be a more intimate setting than my other classes, I’m only taking 15 guests. This is not a competition class. You’ll be learning a method of cooking that’s is almost forgotten. If you love nostalgia and home cooking, join me January 13th – 15th, 2012.
Cost per person for the Memories class $1500.00
Chris Hart 2012 Competition Cooking Class
Chris Hart Pitmaster
I’ll be teaching the competition bbq program that won the 2009 Jack Daniels World Championship, 4 time NEBS team of the year, and over 30 KCBS Grand Championships.
The same program I taught in two classes last season which resulted in many students moving on to win multiple Grand Championships.
The class will be held in Hopkinton, Mass at an indoor facility on:
Saturday Feb 18, 2012 5-10pm
Sunday Feb 19, 2012 7am-2pm
We’ll follow the same timeline as a KCBS competition. I give up 100% exactly what I do in competition and cover many general tips and philosophies that will help you win contests.
If you would like to enroll in the class please contact Jamie Hart: email@example.com
Price per person is 425.00
Roy and Gay Murray Pitmasters
January 13th & 14 2012
We will take 20 paid entries only for this class and the entry fee is $750 and includes your spouse if they would like to come. If you are interested please let us know by emailing us at firstname.lastname@example.org and we will send you more info and an application
Cost is $750.00
Todd Johns Pitmaster
Todd will be teaching his competition class at the NBBQA conference in San Diego CA February 25 2012. Information and details can be found under their conference registration.
Cost per person is $400.00
Todd will be teaching his competition class at Freds Tasty Licks BBQ Supply March 10,11, 2012
PLOWBOYS BBQ COMPETITION STYLE
2-DAY COOKING CLASS - MARCH 10TH AND 11TH 2012
Brought to you by Fred’s Music & Tasty Licks BBQ Supply in Shillington, Pa.
Join the 2009 American Royal Invitational Champion for an event that is sure to change the way you cook. All aspects of competition cooking will be covered including chicken, pork ribs, pork shoulder, and brisket. Various smokers will be used in the class including Big Green Eggs and pellet pits. Pitmaster Todd Johns will walk through setup, cook temps, timing, rack position, cleaning and maintenance for all cookers used in the class. Competition meat choice, prep, and presentation will be covered in detail. The class is geared for competition cooks, home cooks and caterers. There is something for everyone.Since established in 2001, Todd’s team, Pork Pullin’ Plowboys, has earned nearly 350 BBQ awards including 17 grand championships, 13 reserve grand championships, 10 reserve championships, dozens of first place category finishes, Chest to Chest National Brisket championship, Butt to Butt National Pork Championship, Show Me State championship, and the Big Green Egg Scramble championship. Cooks on the 2011 American Royal Open Grand Championship and Reserve Grand Championship teams attended Todd’s classes in prior to the 2011 season. Multiple Grand Championships, Reserve Grand Championships, 180’s (perfect scores), and other top finishes have been earned by teams after taking Todd’s classes. Three 180’s were earned in 2011 for brisket alone using several techniques and ingredients learned from the class.
Cost per person is $450.00
Johnny Trig Pitmaster
January 3 & 4 full competition class- seating is limited to 20ppl. Call 1-877-828-0727 for more details. Presented by Big Poppas Smokers.
Cost per person is $600.00