Posts Tagged ‘Christmas 2011’

Turkey Pot Pie with Biscuit Crust

So the Christmas meal is over. The presents have all been unwrapped. The libations have been drunk. However you probably still have a few pounds of leftovers in the fridge.

Pot pies are a wonderful way to use up Christmas leftovers. Deliciously easy to make and simple to assemble. They taste terrific too!

Turkey Pot Pie with Biscuit Crust

2-3 cups chopped cooked turkey

2-3 cups leftover veggies chopped (seriously whatever you have throw it in)

2 cups turkey or chicken stock

1 red pepper chopped

1 onion chopped

1 cup frozen peas

3 tbsp corn starch

2 tbsp butter

1 tsp ground sage

1 tsp ground savory

1 tsp salt

1 tsp pepper

Biscuit Topping

2 cups Bisquick

1 cup milk

2 eggs

Heat oven to 400F

I used my 3 1/2 Quart Le Creuset Braiser for this. One pot cooking and baking is ideal for fuss free clean up. You can also pour this into a casserole dish as well.

Saute red pepper and onion in butter until soft. Add in savory, sage, salt and pepper. Add turkey, chopped vegetables, frozen peas and 1 1/2stock. Mix thoroughly and bring to a simmer. Mix cornstarch with remaining 1/2 cup stock (use a small whisk) to create a lump free slurry. Mix slurry into turkey mixture and simmer until thickened.  Set aside to cool slightly.

In a medium size bowl mix Bisquick, eggs and milk.  Spread Bisquick on top of turkey mixture.

Bake for 25-35 minutes or until the crust is golden brown. Cool for 10 minutes prior to serving.  My whole family loves this dish and I end up with a fridge free of leftovers. Win Win situation!

  

  

 

 

Merry Christmas From my home to yours

Brined & Smoked Christmas Turkey

I brine because I hate dry turkey. Throughout the year I brine various birds and pork before it hits the grill. I love juicy meat and brining is a great way to achieve that. Consider it a turkey slam dunk. Juicy flavorful bird and leftover turkey that is still moist well after the Christmas meal. For me the sammies after are almost as important as the actual meal.

My go to recipe for brining turky is Alton Brown’s Good Eats Roast Turkey brine. It is the #1 searched recipe on the food network site. With good reason. It works. Always.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Ingredients

  • 1 (14 to 16 pound) frozen young turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil

Directions

Click here to see how it’s done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

*Personally I omit the ginger in the brine and the rosemary in the aromatics. I love rosemary in beef recipes but I am just not fond of it on turkey.

 

I also like to use butter and fresh sage leaves under the breast of the turkey to create a really lovely looking bird. It looks wonderful on the Christmas table decorated with additional apples and sage leaves on a large platter.

I bbq my turkey in a disposable pan on the Traeger or Egg. I like to capture the pan drippings & juices to form the base for my gravy. The temperature should be 450-500F to begin and then I lower it after the first 45 minutes to 275/300F. I like to use oak and hickory or apple and pecan pellets or wood chunks.  I keep an eye on the color of the breast and if it starts to get a little dark I cover it with foil. Alternatively you can ice the breast first before it hits the grill. Fill up two Ziploc sandwich bags with ice and place on the breast leaving them there for an hour before you grill. This will significantly lower the temperature of the breast.  The reason is pretty simple dark eat and white meat don’t necessarily finish at the same time.  You want the breast to be 165F when finished and the dark meat to be 180F. Lowering the temp of the breast slows down its cooking time.

Heres a great video on how to carve a turkey:

I like to serve my turkey with whipped potatoes, my sweet potato casserole, grilled parsnips, gravy, cranberry sauce, bread, butter and another favorite of mine Stuffing Stuffed Acorn squash & Grilled Brussel sprouts:

Stuffing Stuffed Acorn Squash with Sage chips

4 medium acorn squash split in half and cleaned out
8 tablespoons butter
¼ lb bacon finely diced
1 medium onion finely diced
3 stalks celery finely chopped
8-12 fresh sage leaves
2 tablespoons olive oil
2 boxes commercial stuffing mix

Directions
Preheat grill for use indirect to 350 degrees F.
In a large disposable sheet pan (this will make clean up much easier) place the halves of squash . Place 1 tablespoon of butter in each half. Grill until the flesh is just starting to turn soft (approximately 1 hr)
Make commercial stuffing according to directions and set aside
In a large skillet, cook the bacon until brown and the fat is rendered, about 5 minutes. Remove bacon reserving fat in the pan. Add sage leaves and fry until the leaves are just starting to turn brown at the edges and remove to paper towels to drain. In the same skillet add the onions and celery, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
In a large bowl combine commercial stuffing mixture, onions, celery and bacon. Fill each cavity of the squash half with this mixture. Return to the grill to warm through. Approximately 20 minutes. Garnish each squash half with the fried sage leaves.

 

Grilled Brussel Sprouts

1 lb Brussel sprouts cleaned and trimmed
¼ cup butter melted
Salt
Pepper
Granulated garlic
Fresh thyme sprigs
1 BBQ buddy™ pan

On a charcoal grill with a medium heat (300F) place bbq buddy ™ pan.
Fill with brussel sprouts and sprinkle on granulated garlic, salt & pepper.
Brush with butter. Turn after 5-10 minutes then brush with butter again.
Remove when brussel sprouts are just starting to turn soft (approx 15-20 minutes)
Garnish with sprigs of thyme.

 

 

Jack Daniels Honey Truffles Perfect for Christmas!

Jack Daniels Honey is one of my favorite libations from 2011. I love chocolate too. So it only makes sense that these two wonderful things come together in a truffle.

Jack Daniels Honey Truffles

2 cups Ghirardelli semi sweet chocolate chips
1 cup heavy whipping cream
1/4 cup Jack Daniels Honey
1 tbsp unsalted butter
1/2 tsp Kosher salt

Coating options:
Ghirardelli unsweetened cocoa
Ghirardelli sweet ground chocolate & cocoa
powdered sugar
finely shredded unsweetened coconut
finely chopped pig candy
honey powder
finely chopped pecans or other nuts
gold leaf

Pour chocolate chips in a glass bowl and set aside. In a medium saucepan bring the cream up to a simmer but not boiling. Remove pan from heat and pour cream over the chocolate chips. Add the butter, salt and Jack Daniels Honey. Stir until the mixture is incorporated and the chocolate has melted to a smooth consistency. Place in fridge for a minimum of 2 hours or even overnight.

Using a 1 ounce ice cream scoop or a teaspoon spoon out the truffles. Roll in preferred coating. Serve immediately or refrigerate to serve later on.

My favorite topping was chopped glazed pecans. I love having these on hand for salads and more.

Absolutely delicious. Just remember these truffles are for adults only! Enjoy!

The 12 Days of BBQ Christmas

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!

Great Gift Idea – Give homemade BBQ Rubs

Looking for something homemade for Christmas? How about giving some bbq rubs…. Some of the best gifts are not store bought but thoughtful homemade presents …

Mason jars with tight fitting lids make a great place to start. Available everywhere and in many sizes …..

Simply assemble some of your favorite recipes for rubs with fresh spices….

Add a nice recipe card…lots of templates available online..

Rub Recipes:
Diva Q Cajun Rub
Diva Q Basic Beef Rub
Diva Q Basic Chicken Rub
Kansas City Rib Rub
Memphis Style Rib Rub
Carolina BBQ Rub
Brisket Rub

Top the jars with some cute flame ribbon

Happy Gifting !!

BBQ & Cooking Classes – Great gifts for all!

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
Presents:
The Art and Science of Competition BBQ
A BBQ Competition Class

Class Schedule

Lake Havasu, AZ January 26th & 27th 2012

Marshalltown IA, March 22nd & 23rd 2012

Great Bend, KS, February 17th and 18th

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
www.winstar.rvpark@chickasaw.net
WinStar World Casino Hotel
www.winstarworldcasino.com
580-276-8900

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

Buffalo’s BBQ 

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

Download the Registration Form

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.

Key Benefits

  • Learn from Active Competitors
  • Small class sizes
  • Learn from a Multiple time Grand Champion

Cost: $500 a person/$150 if you bring spouse

Bub-Ba-Q

 

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

Butcher BBQ

 

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

Buster Rhino’s Southern BBQ Ribs Class

 

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).

Prairie Smoke & Spice 

Rob Reinhart Pitmaster

The details: 
Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbeque.We will be cooking throughout the class and we will have our award winning food for you to try.  We will cover:

•  Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
•  BBQ rubs, mops, sauces, glazes, etc.
•  Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
•  “Low ‘n Slow” in theory
•  Equipment – all types smokers and grills for cooking real BBQ, most present in class.
•  Basics of Competition – requirements, entry guidelines, judging, etc.

Class Dates:
Saskatoon:
April 29, 2012          10 AM to 3 PM        Location to be determined

Regina:
May 5 or 6,  2012     10 AM to 3 PM        Location to be determined


Cost: $100.00 – Includes rub, food, etc. Rob R

Slap Yo’ Daddy BBQ

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

 Harry Soo

Pellet Envy

 

Rod Gray pitmaster
March 2nd & 3rd, 2012
at the
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

Rod Gray

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

Myron Mixon

Chris Hart

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.

References available.

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: jamie@jamhart.com

Price per person is 425.00

 

Tarheel SMokers
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 tarheelfireplace@embarqmail.com and we will send you more info and an application

Cost is $750.00

Plowboys BBQ
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

Todd Johns

 

Smokin’ Triggers
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

The Ultimate BBQ Christmas Wish List…. A girl can dream……

Maybe you won the lottery.. Maybe you bought microsoft stocks years ago…. Maybe you were a long lost relative of Steve Jobs and he left you a load of cash in his will… or maybe just like me you just have to dream….for now

Here is my ultimate BBQ Christmas Wish list….

Pitmaker Pits are absolutely gorgeous. Incredible cooking machines and fabricated to incredible specs. I have seen many of their pits in person. Awesome paint jobs tricked out to the 9′s with pop up LCD tvs, deep fryers and if you can dream it they will build it. Wicked cool.

Extreme BBQ trailers

To be able to design a trailer and have it custom made would be a dream. These are some of the most beautiful trailers I have seen.

 

Now if I am dreaming I may as well get a new truck too !! 2012 Super Duty F-450 King Ranch. It would have to be black

But its going to need this grill:


 

I have had the pleasure of working on this great BBQ more than once.The Traeger COM 200. It has 50 square feet of cooking space. Love the capacity and ease of use. Its a dream to cook pork butts on the traegers and the color and flavor just rocks.

Mack Daddy Outdoor Kitchens. Who wouldn’t love to cook outside in one of these? Down to the last brick I have one figured out. Now if I can just find the property and cash to make it a reality.

The FEC 500 is really an amazing cooking machine. Double walled insulation & double walled stainless steel interior. I have enjoyed cooking on a few of the smaller FEC100′s and they do an excellent job.

I ♥ Texas. I would love to own a big a$$ Ranch in Texas and get a real experience in cattle farming. Then BBQ out under the moon and the stars!!

I would think that spending a weekend with this guy would absolutely be wickedly awesome. Wouldn’t it be cool to just load up on groceries fire up some grills and cook with this guy. Steven Raichlen is a legend in BBQ. With multiple successful cookbooks and tv shows he knows BBQ and grilling.

Speaking of legends there are lots of awesome BBQ people that I would love to spend a weekend with too many to mention in fact……

Now to get around to all those Legends of BBQ and the legendary BBQ joints all over North America, to travel to every competition possible I am going to need one of these:

Prevost Luxury Centurion RV

There are lots of toys out there and lots of options to dream these are just a few of mine :-)

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