Tag Archives: BBQ Competition

1st Annual Mack Daddy BBQ Cook-Off Challenge!

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!

And the prices was all good too, but you have to be a really good cook for it, because if you win you could even get one of the 10 Best Toasters & Toaster Reviews in 2017.

All in all it was an amazing experience!

Competition BBQ is a Sport!

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! That’s why many people like to make their BBQs at home, so they can practice and become better, and they made of this a familiar event, so they enjoy it on a Sunday, while they have nothing else to do, that’s why is important to maintain the garden at best with the top9rated outdoor products.

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!

 

Cool Smoke takes home Grand Champion of the 2013 Jack Daniels Invitational BBQ Competition!

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.

 

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The Smokin’ Flamingo BBQ & Music Festival!

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!


BBQ Pulled Pork!

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, some people have around a Microwave in these little stands that moves, like the one I got from DesignsAuthority, so you can unfreeze your pork anywhere. 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.

What is Memphis Style BBQ?

Memphis is regarded for it’s BBQ and claims to possess the best anyplace. Memphis style BBQ is celebrated just about every year in May at one of the largest BBQ festivals in the country. BBQ is usually a incredibly regional dish and of course just about every part of the nation claims that it’s individual type of BBQ is the ideal; vinegar, mustard, or tomato, beef, pork, or chicken, spicy or mild, dry or wet. What sets Memphis style BBQ apart from your rest of the land?

BBQ Styles by Region!

Every region of the United States has its barbecue specialty: pulled pork sandwiches in North Carolina, racks of ribs in Memphis, “burnt ends” in Kansas City and chopped brisket in Texas. The roots of American barbecue run deep in the South, where even neighboring counties can have different approaches to barbecue, not to mention different states.

American Royal Announces Inductees for Barbecue Hall of Fame!

Kansas City, MO) – The American Royal Association today announced the 2013 class of inductees to the Barbecue Hall of Fame: Adam Perry Lang, George Stephen Sr., and Myron Mixon. The formal induction ceremony will take place on the main stage of the World Series of Barbecue® Championship event at the American Royal Complex on Saturday, October 5th at 7:00 pm.

Each year, three individuals are awarded the prestigious honor and are recognized by the Barbecue Hall of Fame for their significant contributions to the barbecue community and demonstration of achievement in barbecue excellence in one of three categories: Pitmaster, Business/Industry, and Celebrity/Humanitarian.

This year, the Barbecue Hall of Fame will welcome the following inductees:



Pitmaster Category: Myron Mixon

Myron Mixon, Chief cook of the Jack’s Old South Competition Bar-B-Que Team, won first place in his first barbecue contest and has been taking home the top trophies ever since. From the beginning of his barbecue career in 1996, Myron has won over 200 grand championships resulting in over 1900 total trophies, over 40 state championships, and 11 national championships.

Myron’s unmatched winning pitmaster record has earned him the nickname of the “winningest man in barbecue” and his competition accolades include three Grand Champion titles at the World Championship in Memphis three times, three first place wins for Whole Hog category at the Jack Daniels World Championship Invitational Barbeque Competition, and Myron’s team is the only team to earn Grand Championships in the Memphis in May, Kansas City Barbeque Society, and Florida BBQ Association in the same year. He is well-known among pitmasters on the competition barbecue circuit and to other barbecuers who tune-in to watch him as judge pitmasters on Destination America’s hit TV show “BBQ Pitmasters”.

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Learn How To Use A Smoker And How To Smoke Meat Like The Professionals!

Smoker grills are to the serious backyard barbecue enthusiast what power tools are to Tim “The Tool man” Taylor. Your backyard barbecues will become the talk of the neighborhood once you learn how to smoke meat the right way. Your hickory smoked chicken or mesquite smoked steaks will be not only in everyone’s satisfied stomachs, but on everyone’s lips come Monday morning at the water cooler. Forget the standard steaks, hot dogs, hamburgers and chicken on the grill top. Put smoked salmon on the menu and look out. We are talking about taking how to smoke meat to a whole new level.

If you can, get a combination grill, one that will let you grill your food the boring, traditional way, and give you the choice to smoke your food too. Traditional means grilling your meat over an open flame, using charcoal or a gas fire. But if you are going to learn how to use a smoker, you are going to have to heat up the fire box, put on your favorite wood — hickory, oak, cherry, mesquite, to name a few — and get to it.

Water Smokers – Your Guide To Water Bbq Smokers!

Charcoal Water Smokers

Charcoal water smokers require more knowledge and attention to use than a gas or electric unit. However, charcoal aficionados almost always insist that the flavor of charcoal units are second to none.

On the plus side they are less expensive and are the ultimate in portability, no burners, bottles, or electrical cords to worry about. Taking safety into account there is really no place a charcoal unit cannot be used.

The most important thing that you must learn how to master first of all is temperature control. Without that, cooking any food in the smoker will be a chore, so that is the first stop.

Following that, you will also need to pay close attention to the manufacturers guidelines, and work out the most effective way to get the charcoal to burn. Too much can mean too much heat, resulting in burnt food, and too little fuel will result in low temperatures and shortened cooking times.

New users of BBQ smokers will also have to observe the effects of outdoor temperature, and how to safely ignite the coal. The quickest and most efficient way of starting a charcoal smoker is to use a chimney-style starter such as those made by Weber or Char Broil.

Consider what type of vertical water smoker suits your needs. Then buy the best quality model you can afford. Quality, construction, and suitability to purpose will vary for each user.

A good quality smoker will have a big impact on your food smoking enjoyment. You may find it useful to ask experienced smoker users for recommendations, and if the opportunity is available, try out some food they have smoked and use your tastebuds to decide. If the food tastes great, then you are at least halfway there.

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