Tuffy Stone and his team Cool Smoke takes home their second major win in the last month, with Grand Champion of the 2013 Jack Daniels Invitational BBQ Competition. This is a stout More »
Saturday January 25th, Mack Daddy Smokers hosted their first BBQ Cook Off Challenge in Middleburg, Florida!
The proceeds from the event went to a great charity called the Walk of Hope! Mack Daddy Smokers did a great job at organizing and planning the event.
The cook-off is geared towards those that have never competed before and is interested in getting in on the competition circuit. There were 20 teams out there that day and I must say the competition was stiff!
A team called Blind Pig took Grand Champion and Hopping Hogs took Reserve Grand Champion! The meat that was being judged was chicken so it wasn’t an easy category!
All in all it was an amazing experience!
There’s been some growing controversy as to whether competitive BBQ is a sporting event or not!
Let’s look at this situation with a broad scope! In traditional sports, you win a title, trophy, prize money or something that gives you status right?
Ok, so in barbecue competitions you are sanctioned by a governing body with rules and regulations just like NFL or NASCAR!
In the NFL, they have referees who judge the game play by play! In NASCAR they have a Pace Car and some video capture.
This is how they regulate the game play! In competition BBQ, the players (competitors) have to bring in their meats (unless otherwise provided by the competition) with no pre-seasoned meats or anything done to them whatsoever prior to the competition! The skill involved in BBQ comps is comparable to physical endurance because they have to stay up all night to make sure their meats turn out to be prize winning end products with just the right flavor and just the right look and just the right chew! To achieve that takes major practice and skill!
In competitive BBQ, the players compete for trophies, titles, status and/or monies from the winning product they produce!
They even have what is called BBQ Cook Teams! So again, sports have Teams and so do BBQ competitions! You can argue that “oh the Olympic events don’t all have teams and they are still considered sports!”
That’s true! Some “Teams” consists of 1 or more players so this is a moot point! So back to the comparison… BBQ competitions are starting to grow in the state of Florida and are prominent in other States like Kansas with their well known KCBS organization which is kind of like the NFL of BBQ! Using the best propane grills like awesome athletes. I have talked with professional competitors in this industry and some have considered it sport and some have said it is a glorified hobby! My last statement to one of these Professional BBQ cooks was “Just because Tebow isn’t doing it, doesn’t mean it’s not a sport!” … Their response? “If Tebow was doing BBQ competitions, I could beat him!”.
So in conclusion, in this reporter’s view, Competitive BBQ is indeed a Sport!
If you’d like to add some commentary or anything, please visit
http://www.hoppinghogs.com/forum/17/do-you-consider-competitive-bbq-a-sport/msg17/#msg17 and make a post or comment!
Tuffy Stone and his team Cool Smoke takes home their second major win in the last month, with Grand Champion of the 2013 Jack Daniels Invitational BBQ Competition. This is a stout win to follow The American Royal, Cool Smoke took home last month as well.
By Lake E. High, Jr.
President, South Carolina Barbeque Association
There are generally considered to be four types of barbeque in the country and they, by and large, are broken down by the type of sauce use in basting and also as a finish sauce, used when the barbeque is being served. Those four, in order of historical emergence, are Vinegar and Pepper, Mustard, Light Tomato and Heavy Tomato. And while there is always disagreement on the varieties of preparation, such as whether one should use a dry rub or a wet rub and various other culinary arguments, all of the many sauces used in America generally will fall into one of those four basic groups.
Tip #1: Invest in high quality equipment.
My ability to turn out great barbecue greatly improved the moment I stopped messing around with cheap POS grills and pits and started buying Weber products. Spend the danged money and buy a Weber. They are EASY to work with and will last for at least ten years. I don’t care if you want to grill burgers, smoke a brisket, use charcoal, use gas, whatever…if you want to get serious then stop messing around and get a Weber.
Yes, it is possible to turn out some great barbecue on a crappy grill or smoker. I get a certain amount of pleasure from that challenge when cooking away from home. However it is very hard to LEARN with crappy equipment.
If you are short on cash then you can start with the 22 inch One Touch Silver for about $100. If you don’t have a Weber then it’s not a deal killer. Keep reading. Just make sure that when your current grill breaks that you replace it with a good one.
The Smokin’ Flamingo BBQ & Music Festival is a 3 day event, November 22nd – 24th, featuring three different bands on Saturday, November 23rd. Along with a BBQ Cook off Competitions for both professionals and backyard enthusiasts, sanctioned by the Florida Barbecue Association. This will be the first annual event, with proceeds benefiting the Jacksonville Fraternal Order of Police Foundation. Come join us for music, good food, and as always sun and fun by the Flamingo Lake at Flamingo Lake RV Resort. Make sure to be there and have a smokin good time!
There is nothing as delicious as a BBQ brisket. The smoky flavor and tender texture is second to none. If you’ve never grilled a brisket before, you may want to find out a few BBQ tips that will help your brisket turn out as tender as possible.
If you have not seen a brisket before, you will notice that is one seriously tough piece of meat that is full of fat and connective tissue. It was considered a suitable food for the animals or it was boiled until it was edible. When open pit cooking became popular, someone had the bright idea to try cooking a brisket on a closed pit over low heat, and the BBQ brisket was born.
By following these handy tips, you will be able to make a tender and mouthwatering brisket of your own. The brisket offers great beefy flavor without needing a lot of seasoning. It is certainly well worth investing a little time so that you can learn how to cook it properly.
The technique of indirect cooking is essentially a slow roasting process which guarantees a tender result. When you think about it it’s pretty logical. The definition of indirect cooking is where the heat is not directly applied to the turkey as opposed to a grill where the turkey is seared directly over the charcoal barbecue grill.
In my house it’s always down to me to cook the turkey for Thanksgiving or Christmas and every year I read a bucket load of recipe books and everyone says something different. My biggest complaint is that most of the voices of authority for traditional cooking out there always overdo it and the breast is dry however there is a way to keep the turkey moist and this is why I go for indirect cooking on a barbecue smoker. If a direct barbecue grill is however your thing then you’ll be better going for turkey grill recipes and choose some sliced breast.
A favorite of many people is a good pulled BBQ pork sandwich. To begin with of course you have to have a pork shoulder or a pork butt as some would call them. All or at least most grocery stores have them available all the time. So there should not be any problem finding one that you like. Sometimes it depends how many are eating with you.
Or you could cook enough to freeze some of it for another time.To start and once you have picked your choice of cut, it’s best to choose the Bone in which simply means you will pick one with the bone left in the meat .I have not cooked any BBQ pork shoulder that has had the bone out. Always bone in. and there has been only a few that I have cooked where I injected anything like a juice or season blend into them.
Smoking meat is the process of infusing meat with the smoke particles while burning a selected wood. Doesn’t really sound like that big of a deal, does it? It isn’t really, but there ways to do it that give different flavors. One example is cold smoking. Almost no one does cold smoking anymore because the process requires two chambers — one in which the smoke is created and the other to hold the meat to be smoked. This process used to be done primarily in stone houses. Since the process required several days to complete, the exterior of the meat dried out as a natural side effect of the smoking. The meat is not cooked in the cold process.