Posts Tagged ‘Diva Q BBQ’
I often get asked for advice about starting a Competition BBQ Team. Its a never ending process. I learn something at every contest.
Here are a few forms I use for each and every competition
Here are some helpful tips to get you started as a competition team. Remember Having fun is a big part of it but planning it can make it a whole lot better.
Practical tips & advice for new competition BBQ teams
Keep practicing until you get completely comfortable within competition timelines. Practice until you are sick of eating bbq. When you practice at home follow the same timelines as a real competition. Set up like you would a real competition (no running back into the house).
Ask your friends to critique your food. Ask them to rate it just like at a competition. Give them score cards. After a competition analyze your scores. Find out what the judges didn’t like. It’s not personal. It’s just competition. Learn from it.
- Good Notes are worth their weight in gold
At every contest and for every test cook keep notes and take lots of pictures. In addition your expenses should be tracked as well. How much you spend on all of the items you need and what it cost to get there. Be practical. You can’t do every contest (unless you are a millionaire) so pick and choose carefully based on your income and comfort level in spending money on a hobby.
Things to take note of:
Temperature outside, and inside your grill
Placement on the grill
- Change one thing at a time.
When making changes to your flavor profiles, cooking temperature or any other competition change – only change one thing at a time. Measure the results and adjust accordingly. If you change too much you don’t know what you are measuring.
- Clean as you go.
When you finish a turn in clean up and set up again for the next category. Don’t leave this till the last minute. A clean and de-cluttered competition table makes for an easier environment to work in.
For easier cleanup I like to use Smoky Mountain Smokers Disposable Cutting Boards- they make cleanup lot easier and there is much less chance for cross contamination.
- Consistency Consistency Consistency
Set up the same at every contest. Set your grills up, your tables up even the drink coolers in the same location. Do things on schedule at the same time. You should plan what you are doing every hour of the contest. Saves valuable time when it comes to turn in crunch time.
- Have a back-up plan
If you use electrical based grills- have a generator and make sure you have gas. Same for electrical appliances – be prepared. If the contest runs out of power how do you recover? Make a plan.
- Be Considerate, have fun and play nice.
Introduce yourself and your team to other teams. Don’t play your music too loud. Don’t encroach on your neighbours’ competition site. Ask before entering anyone’s site or wait to be invited. Share electricity and water fairly. Mind your own kids- don’t let them run all over other people’s sites. Offer to help someone if you can. Ask general questions but don’t ask specifics i.e. – what’s in a competitor’s sauce or rub. Everyone remembers the idiots.
- It’s a lot cheaper to party at home.
Drinking to excess at a contest really doesn’t make that much sense. It is a pretty darn expensive party. Save the liquid libations for after the last turn in time and when the packing and cleaning is done. It’s not a pretty sight to have to clean up BBQ gunk and grease when you are hung over. Plus if you play make sure you stay the night or have a designated driver.
- Taste trumps everything.
Taste is the #1 most important factor in scoring for KCBS. Keep that always in mind that you should be spending more time on taste than appearance- always.
- Be Prepared
Find out what the weather is going to be like well in advance. Search the contest location on Google maps. Take note of where the water and electricity is. Find out who you should contact in case of an emergency.
Have an inventory list of all the items you use in competition. For sauces and rubs make sure you have enough for each contest. Order regularly to ensure freshness.
- Share with your competition neighbors.
Wherever possible try other competitor’s entries. Write down what you taste. Make notes on their turn ins. Ask for honest feedback from them. Its good – doesn’t tell you much. Ask them to be specific.
- Shorten the learning curve.
Before the contest read the Competition forums on the net. Watch you tube videos. There is lots of great information out there on box presentations, rubs, how to videos and sauces. Take a class from an experienced competitor. Take a judging class. Judge a contest. See what is being turned in. All of these will help shorten the learning curve.
- Shut up Pay attention and listen.
Pay attention to your competitors and what they are doing. Listen to experienced bbq’ers on the competition circuit. Ask the contest reps for advice. You have two ears and one mouth. Use them in that proportion. Often the best advice received is not the advice that was solicited.
- Edit delete and remove.
After a contest take a look at what you packed and what you actually used. Always go back and edit your notes, delete anything unnecessary and remove anything you didn’t use. Packing too many just in case items just adds up to a much longer competition clean-up. For example I love these heavy duty bus pans. They serve multiples of purposes. i use them to pack items in them. Then when I arrive at a contest I line them with bags to prep- then finally as a dish pan. Three purposes one item to pack.
- Show me the money!
Remember that you don’t write the check. You don’t give out the scores. What you like to eat and the flavor profile you enjoy- doesn’t matter. The only people that matter are the judges. It’s their opinions and taste buds that put you on the podium. You should taste test everything with a clean palette (no smoking or drinking anything but water) but remember just because you love 5 spice powder with a heavy hot sauce doesn’t mean the judges will.
I am happy to announce that I am officially one of Tabasco Canada’s newest spokesperson. I have always been a fan of Tabasco and all of their products and it is pretty exciting to now be part of the family. Check out Tabasco Canada and enjoy the tastyness. Cheers
I think this is fantastic news!! Ted comes up with wicked good grilling recipes and I really believe that unlike a lot of those celebrity spokesperson endorsements this one actually makes a lot of sense.
Ted+Tabasco= all things good, tasty & fun.
Tabasco made a super smart move having Ted rep them ! Great news!! I can’t wait to see the fun grilling and BBQ related recipes he is sure to create!
One little tweet. Thats all it took for the BBQ community to get all in a kerfuffle about a new Season of BBQ Pitmasters
2 days later a post on the BBQ Forum provided a link to the information:
BBQ Pitmasters is back!
Season 3 begins shooting in March!!
Good Luck to everyone sending in their audition tapes!! I had a blast doing the show in Season 2.
Of course the debate about BBQ on tv continues on. Well documented by one of my favorite BBQ blogs
The BBQ Brethren
Lots of discussions are going on here.
It should come as no shock that I ♥ pork. All pork. I like different types of sauces and a Carolina Vinegar sauce is definitely different.
I love the balance of the rich pork with the tang of vinegar and red pepper flakes. I love the texture of chopped pork as well.
2 8lb boneless pork butt
For the Rub
1/4 cup butcher grind tellicherry black pepper
1/4 cup light brown sugar
1/4 cup smoked paprika
1/4 cup Morton’s kosher salt
1/8 cup Chipotle powder
For the Sauce
4 cups Apple Cider Vinegar
1 cup ketchup
1/2 cup packed light brown sugar
1/4 cup finely ground tellicherry black pepper
1/4 cup Smoked Chipotle Tabasco Sauce
1/4 cup Morton’s kosher salt
2 tbsp Thai Red Pepper Flakes
2 tbsp Worcestershire sauce
Combine all rub ingredients thoroughly rub on all sides of the pork butts. Set aside in fridge for 2-3 hours.
Set your grill up for indirect cooking at 250F.
I used hickory wood pellets for this pork. Use hickory chips or chunks depending on your grill.
Place the meat on the grill and BBQ indirect until the internal temperature has reached 200F Approx 6-7 hours depending on your grill. Wrap the butt in foil lightly and set aside for 1/4 hour.
While the pork has been cooking assemble the sauce ingredients in a non reactive pan or bowl. Whisk thoroughly to incorporate the ingredients completely. Set aside covered in the fridge.
Chop or pull the butts. Make sure to incorporate any pork juices that accumulated from foiling back into the the chopped pork.
Add sauce until desired moisture and flavor is achieved. The remaining vinegar sauce keeps well in the fridge for at least a month.
Piled high on a soft hamburger bun with a crunchy coleslaw this pork is awesome. The leftovers freeze well too- Enjoy!
I really like Piri Piri hot sauces. While I can get a few bottles here in Canada -my friends from England The UK Grand Champion Award winning BBQ team Miss Piggy’s BBQ spoiled me with bringing multiple types when they came for a visit last year.
I set out to make my own. One problem. I could not find dried Piri Piri peppers anywhere unless I mail ordered some. As luck would have it a friend of mine was heading to Portugal and brought me back a few packets.
Piri piri can also be referred to as African Birds Eye Chilies they can range from 50,000 to 175,000 Scoville units
Piri piri (pili pili, peri peri) is a cultivar of Capsicum frutescens, one of the sources of chili pepper, that grows both wild and domesticated. It is a small, extremely spicy member of the Capsicum genus. It grows in Malawi, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique.
Here is a great chart from WIKI
Scoville heat units Examples
15,000,000–16,000,000 Pure capsaicin
8,600,000–9,100,000 Bear spray, various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
500,000–2,000,000 Most Law enforcement grade pepper spray
855,000–1,463,700 Naga Viper pepper, Infinity Chilli, Bhut Jolokia chili pepper, Trinidad Scorpion Butch T pepper
350,000–580,000 Red Savina habanero
100,000–350,000 Habanero chili, Scotch bonnet pepper, Datil pepper, Rocoto, Madame Jeanette, Peruvian White Habanero, Jamaican hot pepper
50,000–100,000 Byadgi chilli, Bird’s eye chili, Malagueta pepper, Chiltepin pepper, Piri piri (African bird’s eye), Thai Pepper Pequin pepper
30,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano pepper, Peter pepper, Aleppo pepper
3,500–8,000 Espelette pepper, Jalapeño pepper, Chipotle, Guajillo pepper, New Mexican varieties of Anaheim pepper, Hungarian wax pepper, Tabasco sauce
1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
100–900 Pimento, Peperoncini, Banana pepper
0 No significant heat, Bell pepper, Cubanelle, Aji dulce
Piri Piri Hot sauce
2 packages Piri Piri Peppers (approx 1 cup dried)
6 jalapeños seeded & chopped
1 cup red onion chopped
1 cup white vinegar
1 can diced tomatoes 398ml (14oz)
½ cup dehydrated red pepper
7 cloves garlic minced
3 tbsp canola oil
2 tsp kosher salt
2 tsp white granulated sugar
In a glass bowl pour 2 cups boiling water over piri piri peppers cover with plastic wrap and set aside overnight.
Strain piri piri chillies reserving the water.
In a medium sized pan on medium heat sauté onions in the olive oil until softened. Add 1 cup of the piri piri water. Add jalapenos and continue to sauté until the jalapenos have softened. Add strained piri piri chiles, garlic, red pepper, salt, sugar and tomatoes mix thoroughly and set aside.
Pour the contents of the pan into a food processor. Pulse until the texture is smooth. Add the vinegar and pulse again until well combined.
Remove to a container with a tight fitting lid and set aside for 2 weeks in the fridge to let the flavours bloom.
I did an early taste test and there is real kick to this and a warmth that stays with you. I can’t wait to use it on some grilled chicken, pork and in a BBQ sauce.
For more hot sauce related information check out a couple sites that I like to visit:
A fantastic Super bowl 2012 bbq buffet !
Ok I admit it. I know absolutely 0% about football. I don’t understand the game, I don’t cheer for any teams and I have no interest in it until the Superbowl. Aside from the commercials (go ahead and judge me) I just like the opportunity to cook for a crowd. Namely – my husband, his buddies and the wives.
Our menu for this year will include ribs, Diva Q 4 cheese abt’s, BBQ Pit Boys beans, BBQ Beef nachos, chicken wings with a spicy piri piri sauce, bacon wrapped super fatty, and of course lots of libations!
Here is the number one searched recipe that I have posted in the past for superbowl snacking ! It feeds an enormous crowd of hungry game watchers!
Diva Q Ultimate Bacon Jalapeño Sausage Super Fatty
4 lbs sausage (3 regular 1 hot)
2 lbs bacon
3-5 jalapeños (cored membrane removed and sliced in half)
2 tablespoons Smoky Mountain Smokers Spicy BBQ Rub
5 tbsp garlic tobasco sauce
5 green onions chopped
2 packages cream cheese
4 tbsp 3eyz BBQ rub
3/4 c Strodes Cherry BBQ sauce
5 tbsp garlic powder
3 tbsp onion powder
2 tbsp Chipotle powder
Mix all the filling ingredients together in a bowl and set aside in a piping bag with large nozzle.
Lay 3 feet of saran wrap on kitchen counter
Spread out sausage (no casings) on the plastic wrap evenly spreading the mixture to approx 1/2″ thick and forming a rectangular shape that is 21/2 feet long.
place the jalapeños in a line down the center of the sausage mixture
Pipe the cheese mixture onto the jalapeños going the entire length of the sausage.
Using the plastic wrap to aid you bring the sides of the sausage mixture up and around the jalapeños and cheese forming a cylindrical tube.
Place on a large tray and chill in fridge or if room allows the freezer for 30 minutes.
Lay 3 feet of saran wrap on the counter. Arrange the strips of bacon to slightly overlap each other. Depending on the thickness of your bacon you will need between 2 – 3 lbs of bacon . (Please see picture above)
Remove the sausage from the fridge. Roll the sausage out of the saran wrap onto the bacon layers.
Bring the pieces of the bacon at the ends up first then continue to bring the bacon slices up onto the sausage until fully enclosed in bacon.
Sprinkle the entire fatty with the Smoky Mountain Smokers Spicy BBQ rub.
Prepare your grill for indirect cooking medium heat (275-300F).
******* Big Caution here… its a LOT of bacon. Bacon grease fires are serious business. Ensure your grill if using charcoal or propane or gas – utilizes a pan (with about 2 inches of water) under the fatty to capture the bacon grease. Always be prepared with a fire extinguisher and baking soda in case of a grease fire. Stay put and stay close. YOu don’t ever want to be far from a grill that has bacon on it. *******
Place the fatty on your grill in a horseshoe shape. BBQ your fatty until the internal temperature in many locations when probed reaches 165F (approx 2-3hours) and the bacon is crsipy. Glaze in the last few moments of cooking with the Strodes Cherry BBQ sauce. Remove from heat and rest at least 15 minutes. Slice and serve with additional BBQ sauce and hot sauces.
Our March class has already old out. We will be announcing another 2 day competition class for May in the upcoming week!
Please note no recording devices will be allowed during class times. A combination of pellet cookers (Traeger) and Charcoal (BBQ Guru Onyx Oven/WSM/Weber Grill) will be used for the class.
This will be an instructional class.
Please note you can also pay in advance via check or cash.
Please email email@example.com for application form.
Hotels in the South End Barrie Area:
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
2 cups Bisquick
1 cup milk
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!