Wednesday, May 25, 2011

Professional Chef For Hire

Professional Chef - Competitive BBQ Pitmaster - BBQ Grillmaster For Hire!

Have you ever hosted a party where you had to do all of the cooking and didn't get to enjoy your own event? Well, now you can be a guest at your party.
Hi, my name is James and I am a professional chef, competitive bbq pitmaster and backyard bbq grillmaster and I would like to cook for you at your next event.
I specialize in the art of traditional low and slow barbecue; cooking foods such as ribs, pulled pork and beef brisket as well as conventional hot and fast grilling; cooking foods such as hamburgers and hot dogs, steak and chicken, sausage and kebobs.
If you have a grill, whether it be charcoal or propane, I can cook on it.
We can work in advance on creating a detailed menu and timeline for your event so that on the day of the party, all goes smoothly.
I can also provide a waitress if additional assistance is needed for your event.
So, if you are looking for a professional, reliable and hard-working chef to cook at your next event, please give me a call to discuss this in further detail.

James
516-308-2657

Tuesday, April 5, 2011

The Big Apple BBQ Block Party



KCBS and The Great American BBQ Tour are stopping at The Big Apple BBQ Block Party this year and they are teaming up with The Smoke 'N Barrel Competition BBQ Team to cook up some of the best bbq in NYC.
The Big Apple BBQ is Saturday, June 11th & Sunday, June 12th, from 11:00AM to 6:00PM at Madison Square Park in NYC.
We are looking for 5 volunteers to help assist the team at the event.
If you would like to volunteer, please reply with a comment or email me at thesmokenbarrel@gmail.com.

Wednesday, March 30, 2011

Official Results from Grillin On The Bay 2011


And here are the final rankings for Grillin’ On The Bay 2011:

Overall
1. Ribs Within ————————— 652.5714
2. RxCellent Q ————————— 645.1429
3. Burnt Side Down ——————— 625.1429
4. Three Men and a Baby Back —- 622.8571
5. Smokehouse Rules —————– 622.8571 – A tie!
6. Ma’s Que Crew ———————– 600.0000
7. Purple Turtle Catering ————– 599.4286
8. Carmel Street Pit Crew ———— 593.7143
9. TnT Dynamite BBQ —————– 585.1429
10. Damn Yankees ——————— 580.5714
11. Country Que ————————- 575.4286
12. The Smoke 'N Barrel ————— 568.5714
13. BBQ Billy’s ————————— 567.4286
14. Beer Belly Porkers —————- 564.0000
15. Garden State Porkway ———– 552.5714
16. Brother Mark’s BBQ ————— 538.2857
17. Smoke in Da Bob’s Eye ———- 499.4286
18. Swamp Pit —————————- 489.7143
19. Uncle Jed’s BBQ ——————– 486.8571

Beef
1. Smoke House Rules —————– 172.5714
2. Ribs Within ————————— 169.7143
3. Burnt Side Down ——————— 160.000
4, Carmel Street Pit Crew ————– 160.000
5. Uncle Jed’s BBQ ———————- 158.2857
6. Smoke in Da Bobo’s Eye ————- 157.7143
7. RxCellent Q ————————— 156.5814
8. Swamp Pit ——————————152.5714
9. Brother Mark’s BBQ —————— 152.0000
10. Damn Yankees ———————- 151.4286
11. Country Que ————————- 150.2857
12. Ma’s Que Crew ———————- 149.1429
13. Three Men and A Baby Back —— 146.2857
14. Purple Turtle Catering ———— 144.0000
15. Garden State Porkway ————– 141.7143
16. Beer Belly Porkers —————— 140.5714
17. TnT Dynamite BBQ —————– 128.5714
18. BBQ Billy’s ————————- 127.4286
19. The Smoke 'N Barrel —————- 126.2857

Chicken
1. Burnt Side Down ———————————— 172.0000
2. Swamp Pit ——————————————— 170.2857
3. RxCellent Q ——————————————- 169.7143
4. Ma’s Que Crew ————————————— 162.2857
5. SmokeHouse Rules ——————————– 161.1429
6. Ribs Within ——————————————– 160.5714
7. Three Men and A Baby Back ——————- 160.0000
8. Damn Yankees ————————————— 158.8571
9. Garden State Porkway —————————– 157.7143
10. Smoke in Da Bobo’s Eye ————————- 156.5714
11. BBQ Billy’s ——————————————— 154.2857
12. Country Que ——————————————- 153.7143
13. Purple Turtle Catering —————————— 153.1429
14. TnT Dynamite BBQ ——————————— 148.5714
15. Beer Belly Porkers ———————————- 146.8571
16. The Smoke 'N Barrel ——————————— 145.7143
17. Carmel Street Pit Crew —————————- 137.7143
18. Brother Mark’s BBQ ——————————– 121.7143
19. Uncle Jed’s BBQ ————————————- 20.0000

Pork Ribs
1. Ribs WIthin ——————————————- 168.0000
2. Smoke in Da Bobo’s Eye ———————— 165.1429
3. Purple Turtle Catering —————————– 158.8571
4. RxCellent Q ——————————————- 156.5714
5. TnT Dynamite BBQ ——————————— 156.5714
6. Uncle Jed’s BBQ ———————————— 156.0000
7. Smokehouse Rules ——————————— 154.8571
8. Ma’s Que Crew ————————————— 153.1429
9. Three Men and A Baby Back ——————– 152.5714
10. Burnt Side Down ————————————- 151.4286
11. Country Que ——————————————- 150.8571
12. Swamp Pit ——————————————— 146.8571
13. Beer Belly Porkers ———————————- 145.1429
14. The Smoke 'N Barrel ——————————— 144.5714
15. Carmel Street Pit Crew —————————- 140.5714
16. BBQ Billy’s ——————————————— 136.0000
17. Damn Yankees ————————————— 136.0000
18. Brother Mark’s BBQ ——————————— 124.5714
19. Garden State Porkway —————————– 117.7143

Chef’s Choice Results
1. Three Men and A Baby Back ——————- 164.0000
2. RxCellent Q ——————————————– 162.2857
3. Carmel Street Pit Crew —————————- 155.4286
4. Ribs Within ——————————————— 154.2857
5. Uncle Jed’s BBQ ————————————- 152.5714
6. The Smoke 'N Barrel ——————————– 152.0000
7. TnT Dynamite BBQ ———————————- 151.4286
8. BBQ Billy’s ——————————————— 149.7143
9. Purple Turtle Catering ——————————- 143.4286
10. Burnt Side Down ————————————- 141.7143
11. Brother Mark’s BBQ ——————————— 140.0000
12. Garden State Porkway —————————– 135.4286
13. Ma’s Que Crew —————————————- 135.4286
14. Damn Yankees —————————————- 134.2857
15. Smokehouse Rules ———————————- 134.2857
16. Beer Belly Porkers ———————————– 131.4286
17. Country Que ——————————————– 120.5714
18. Swamp Pit ———————————————– 20.0000
19. Smoke in Da Bob’s Eye —————————- 20.000

The Brooklyn Chili Smackdown – Results – 2011
1. TnT Dynamite
2. Big Daddy Caddy
3. Swamp Pit BBQ
4. Brother Mark’s BBQ
5. Ribs Within.

So, what did we learn from this event?
1. Rosemary is not a legal garnish
2. Make more than 1 gallon of chili
3. When competing in March, dress warm!

Beef Tenderloin at Grillin On The Bay

Photos & Video: Grillin’ On The Bay Wrap Up

Check out this article from Sheepshead Bites. They were on the scene at this year's Grillin On The Bay BBQ Competition getting coverage of the entire event.
In the article you will find some great pictures of The Smoke 'N Barrel in action, along with a nice video of my slicing my beef tenderloin. The overall scores of the competition are also listed.
Photos & Video: Grillin’ On The Bay Wrap Up

Tuesday, March 29, 2011

News article about The Smoke 'N Barrel

Check out the article about The Smoke 'N Barrel Competition BBQ Team that was published in the Wantagh-Seaford Patch.

Sunday, March 13, 2011

Competition Chicken

With the extra hour of daylight thanks to daylight savings, I decided to do a little practice on competition chicken. I followed the steps in Mister Bob's The Hog Blog for his Competition Style Chicken Thighs and in the process decided to try out four different rubs that I received from some new friends in the barbeque community.

The four rubs that I tried are as follows:

1. Gary's Seasoning - Gary's Original Blend

2. Smokin Rub - Wizzy's Smokin BBQ Rub

3. Big Ron's Rub - Just Rub It On

4. Cimarron Doc's - Rib Rub & Bar-B-Q Seasoning

Based on the overall results of the chicken, I feel that I still need some practice and I have to tweek a couple of the steps in the process, but I was fairly happy with the results.

As far as which rub I liked the best, I will start by saying that I enjoyed all of the rubs and I would be willing to use any one of them in a barbeque competition. My decision is based strictly on my personal preference. I don't want to insult anyone and I appreciate the fact that each one of these products was sent to me complimentary. To ensure that I was making a fair decision, I ate some rice and drank some beer after tasting each piece of chicken.

So, here goes:

4th. Gary's Seasoning Rub. I don't know why, but I barely tasted any rub on this piece of chicken. I will try this rub again and the next time I will apply it a little more heavily.

3rd. Big Ron's Rub. It seemed like there was a lot of black pepper in this rub. Although I liked this rub, I prefer a rub with a little less pepper. I think this rub would work better on beef.

2nd. Smokin Rub. I really liked this rub a lot. It was sweet with a little bit of heat and really good. I definitely plan on using this rub again and think it would be excellent on ribs and pork.

1st. Cimarron Doc's Rub. I don't know what it is about this rub, but it is amazing. I think the fact that it has a high sugar content makes it my personal favorite. The sugar carmelizes on the chicken and forms a nice crust with a kick. This is my rub of choice for chicken!

Below are some pictures of the cooking process.






Saturday, February 19, 2011

The Great American BBQ Tour




KCBS has announced the 2011 Great American BBQ Tour schedule.
Festival Dates Event Location
4/8/11 - 4/9/11 Grillin' On The River Columbus, MS
4/15/11 - 4/16/11 Rock'n Ribs Springfield, MO
4/30/11 - 5/1/11 Stagecoach Music Fest BBQ Champ Indio, CA
5/6/11 - 5/7/11 Run for the Ribs Louisville, KY
5/12/11-5/14/11 Memphis in May Memphis, TN
5/20/11 - 5/22/11 Great American Barbecue Festival Kansas City, KS
5/26/11 - 5/28/11 Food Lion Speed Street Harrisburg, NC
6/11/11-6/12/11 The Big Apple Barbecue Block Party New York, NY
6/25/11 - 6/26/11 Safeway National Capital BBQ Battle Washington, DC
7/1/11-7/4/11 Naperville Exchange Club's Ribfest Naperville, IL
7/8/10 - 7/10/10 New Jersey State BBQ Championship North Wildwood, NJ
7/22/10 - 7/24/10 Columbus Jazz & Rib Fest Columbus, OH
8/4/11 - 8/7/11 Wisconsin State Fair West Allis, WI
8/12/11 - 8/13/11 BBQ at the Summit Dillon, CO
8/19/11 - 8/20/11 Wyoming State BBQ Championship Worland, WY
8/31/11-9/5/11 Best in the West Nugget Rib Cook-off Sparks, NV
9/16/11 - 9/17/11 Decatur Jaycees17th Annual Riverfest Decatur, AL
9/22/11-9/24/11 Praise the Lard Murphysboro, IL
9/30/11 - 10/2/11 American Royal Barbecue Kansas City, MO
10/14/11-10/15/11 Sam's Club National BBQ Championship Bentonville, AR
10/22/11 Jack Daniel's World Championship Lynchburg, TN

The Smoke 'N Barrel will be at The Big Apple BBQ Block Party in NYC as a spectator, possibly competing in the NJ State BBQ Championship, and if all goes well in the Sam's Club Local and Regional events, we will be competing in the Sam's Club National BBQ Championship.

Follow The Great American BBQ Tour on Facebook and Twitter.

Friday, February 18, 2011

Meat the family

It was 65* here on Long Island today in the middle of February. So I took advantage of the beautiful weather and did a little cleaning of the barbecues. The Weber Kettle and Weber Smokey Mountains haven't been cleaned since September. And although they were well seasoned, they were a mess. Fungus was growing on the grills and in the waterpan in one of the WSM's and the inside of it just stunk. Bottom line, they were gross!
Here they are after a nice cleaning.



Tuesday, February 15, 2011

The Smoke 'N Barrel Competition BBQ Class


The Smoke 'N Barrel Competition BBQ Class has been added to the KCBS list of monthly cooking classes in the month of April and will also be listed in the March and April edition of the Bullsheet.
Cick here to see the listing on the KCBS website.
If you haven't signed up yet, do it soon because the class is filling up and seating is limited.

Friday, February 11, 2011

2011 Empire State Barbecue Championship


Attention all NY area competition barbeque teams, the 2011 Empire State Barbecue Championship has been announced at http://empirestatebbqchampionship.com/.

Here is a list of the competitions, locations, dates and websites for each of the contests.

Wednesday, February 9, 2011

Team Lists available on KCBS

KCBS has added a list of teams that are currently signed up for each of the 2011 Sam's Club BBQ Series & National Championship local competitions on the KCBS website. Click here to see the list of teams.

Tuesday, February 8, 2011

Sam's Club BBQ Series


The Smoke 'N Barrel Competition BBQ Team has successfully registered for the 2011 Sam's Club BBQ Series & National Championship in Region 5 being held in Pittsburgh, PA at Pittsburgh Sam's Club #6575 on 9/23/11 & 9/24/11.
Wish us luck, we're gonna need it!

The Kingsford Points Chase is back!


The Kingsford Points Chase is back … and it’s bigger and better.

In 2010, Kingsford fired up the world of barbeque by hosting a points chase for competitive BBQ teams that cooked with Kingsford Charcoal. The Kingsford Points Chase included 17 KCBS-sanctioned events and awarded more than $40,000 in prize money.

In 2011, Kingsford is expanding the Kingsford Points Chase to include 25 barbeque contests. The Kingsford Points Chase will again include all KCBS-sanctioned events on the Great American BBQ Tour but this year it will also include Memphis in May and 10 other KCBS events.

“The inaugural Kingsford Points Chase was a fantastic opportunity for us to elevate the sport of BBQ, support the KCBS and reward the barbeque teams,” said Kimberly Dillon, Associate Marketing Manager at Kingsford Charcoal. “For 2011, we are excited to expand the program and reward even more teams.”

To qualify for the Kingsford Points Chase this year, teams must use a minimum of 20 lbs. (approximately two bags) of Kingsford Charcoal throughout the duration of the contest. Complete rules and the registration form will be posted on the KCBS website during the month of February.

The Kingsford Points Chase will kick off in Hammond, LA at the Hammond Blues & BBQ Challenge and will culminate at one of BBQ’s most heralded events, The Jack Daniel's World Championship Invitational Barbecue. The 2011 Kingsford Points Chase schedule is below. Kingsford and KCBS look forward to expanding this new competitive BBQ tradition.

Monday, February 7, 2011

Cimmaron Doc's Rub

Just wanted to say thanks to Bob Brogdon from Cimmaron Doc's for sending me a bottle of their Sweet Rib Rub & BBQ Seasoning.
I decided to try out the rub by using it on the wings that I was making for the Super Bowl. I sprinkled a generous portion of the rub onto the wings, then placed them on my Weber Kettle. I turned the wings a few times, each time adding a little more of the rub to the wings. I finished the wings by dipping them into a mixture of home made bbq sauce consisting of a mixture of Sweet Baby Ray's bbq sauce, honey and maple syrup. I used my Thermpen to make sure that the wings had reached an internal temp of 165* before removing them from the barbecue.
Let me tell you, they came out amazing! Cimmaron Doc's rub is awesome and I plan on trying it on pork, beef and ribs.
Here are a few pics of the wings in progress:




Saturday, February 5, 2011

2011 Sam's Club BBQ Series & National Championship

The 2011 Sam's Club BBQ Series & National Championship line has been announced on the KCBS website.

KCBS and Sam's Club are excited to announce the Sam's Club BBQ Series! With over $400,000 in prize money and major bragging rights, this is one series you won't want to miss!

The 2011 Sam's Club BBQ Series will feature 20 local events, five Regional events and one National Championship in Bentonville, Ark.

PLEASE NOTE: Registration for all local events will occur from this page and be open on Feb. 8, 2011 at Noon EST and will close on Feb. 11, 2011 at Noon EST. During this 72-hour window, teams will be allowed to register one (1) time for one (1) local event.

Once a team registers online, the team must pay the $250 entry fee in full to the KCBS office. This can not be done prior to the registration period. Contest registration will be on a first-come, first-served basis. For all rules pertaining to the Sam's Club BBQ Series, click here.

From all of us at The Smoke 'N Barrel, KCBS and Sam's Club, good luck to all teams!!

Sam's Club BBQ Competition Schedule

Region 1 - Las Vegas, NV
Date Event Club Address City ST
4/8/11 - 4/9/11 Sam's Club 6605 1225 N. Gilbert Rd. Gilbert AZ (Local)
4/15/11 - 4/16/11 Sam's Club 6623 3360 El Camino Ave. Sacramento CA (Local)
4/22/11 - 4/23/11 Sam's Club 6408 4201 Rodeo Rd. Santa Fe NM (Local)
4/30/11 - 5/1/11 Sam's Club 8147 1200 E. Eisenhower Loveland CO (Local)
5/6/11 - 5/7/11 Sam's Club 4974 2650 E. Craig Road Las Vegas NV (Regional)

Region 2 - Fort Worth, TX
Date Event Club Address City ST
5/13/11 - 5/14/11 Sam's Club 4720 4970 Hwy. 290 W. Austin TX (Local)
5/20/11 - 5/21/11 Sam's Club 6421 2000 Westview Blvd. Conroe TX (Local)
7/1/11 - 7/2/11 Sam's Club 4707 8300 W. 135 St. Lenxa KS (Local)
7/8/11 - 7/9/11 Sam's Club 8241 6521 S.E. 29th St. Midwest City OK (Local)
7/15/11 - 7/16/11 Sam's Club 4742 4400 Bryant Irvin Rd. Fort Worth TX (Regional)

Region 3 - Jackson, TN
Date Event Club Address City ST
5/27/11 - 5/28/11 Sam's Club 6527 10444 N. Mall Dr. Baton Rouge LA (Local)
7/22/11 - 7/21/11 Sam's Club 6256 7475 Winchester Rd. Memphis TN (Local)
8/5/11 - 8/6/11 Sam's Club 8102 5940 Trussville Crossings Blvd. Birmingham AL (Local)
8/19/11 - 8/20/11 Sam's Club 6646 150 Cobb Pkwy S. Marietta GA (Local)
8/26/11 - 8/27/11 Sam's Club 8290 9498 S. Orange Blossom Trail Orlando FL (Local)
10/7/11 - 10/8/11 Sam's Club 6507 2120 Emporium Dr. Jackson TN (Regional)

Region 4 - Indianapolis, IN
Date Event Club Address City ST
6/3/11 - 6/4/11 Sam's Club 6349 9400 Southwestern Ave. Evergreen Park IL (Local)
6/10/11 - 6/11/11 Sam's Club 6419 2401 U.S. 31 S. Traverse City MI (Local)
6/17/11 - 6/18/11 Sam's Club 8255 7050 Watts Rd. Madison WI (Local)
6/24/11 - 6/25/11 Sam's Club 6312 9925 Hudson Rd. Woodbury MN (Local)
8/12/11 - 8/13/11 Sam's Club 6301 10859 E. Washington St. Indianapolis IN (Regional)

Region 5 - Medford, NY
Date Event Club Address City ST
9/9/11 - 9/10/11 Sam's Club 6402 4418 W. Wendover Ave. Greensboro NC (Local)
9/16/11 - 9/17/11 Sam's Club 4710 2444 Chesapeake SQ Ring Rd. Chesapeake VA (Local)
9/23/11 - 9/24/11 Sam's Club 6575 249 Summit Park Dr. Pittsburgh PA (Local)
9/30/11 - 10/1/11 Sam's Club 6428 2950 Horse Bock Rd. Medford NY (Regional)

Sam's Club National BBQ Championship
Date Event Club Address City ST
10/14/11 - 10/15/11 Sam's Club 4969 3500 S.E. Club Blvd. Bentonville AR (National)

Wednesday, February 2, 2011

The Salt Lick BBQ

Just wanted to say thanks to The Salt Lick BBQ for sending me a bottle of Original and a bottle of Spicy BBQ Sauce and a bottle of Dry Rub and Garlic Rub. Thanks @SaltLickBBQ.

Tuesday, February 1, 2011

Learn How To BBQ Like A Pro!

The pitmaster of The Smoke ‘N Barrel Competition BBQ Team is offering a class that will teach you how to barbecue like a pro.
I will be using my Weber Smokey Mountains that I use for personal use and in barbecue competitions to teach you how to slow cook the best barbeque you will ever taste.
The skills that you learn in this class will also help you when competing in barbecue competitions.

Here are some of the topics that we will cover:
Introduction to the Weber Smokey Mountain
Starting the Smoker
Preparing Ribs
Preparing Pork Butt
Preparing Beef Brisket
Preparing Chicken
Making Injection
Making Rub
Making BBQ Sauce
Smoking the Meat
Knowing When the Meat is Done
Letting the Meat Rest
Slicing the Meat
Presenting the Meat

The food that we cook during the day will be served for dinner after the class.
The class is being held on Sunday, April 3rd, 2011 from 11:00 AM to 6:00 PM at my house in Seaford, Long Island, NY.
The price of the class is $125.00 per person.
Seating is limited to 10 students so sign up before the class is full.

James

Friday, January 28, 2011

Todd's Dirt

Just wanted to say thanks to Todd from Todd's Dirt for sending me a bottle of The Original Todd's Dirt and The Bayou Dirt. They both look and smell awesome! I can't wait to try them.

Thanks DIRT Man!

Sunday, January 23, 2011

How to make a MOINK Ball

What is a MOINK Ball?

Meatball










+ Bacon










= MOINK Ball










Here is my recipe for MOINK Balls:

Ingredients:
1 pound of 80/20 ground beef chop meat
1 egg
1 cup of bread crumbs
1/2 cup of pecorino romano grated cheese
2 tablespoons of Tony Chachere's Creole season

Procedure:
Combine all ingredients in a large mixing bowl
Mix all ingredients until thoroughly absorbed by meat
Roll meat into balls called meatballs
Wrap 1 slice of bacon around each meatball
Insert tooth pick into moink ball to hold bacon in place
Dust moink balls with your favorite bbq rub

Cook:
Place moink balls on smoker and cook for about 1 hour
After 1 hour flip moink balls over, cook 1 more hour
After 2nd hour remove moink balls from smoker
Dip moink balls in your favorite bbq sauce
Place moink balls back on smoker and cook for another half hour
After 2 and a half hours remove moink balls from smoker
Remove tooth picks and serve

Enjoy!

Saturday, January 22, 2011

We're now on Twitter!

Follow the OFFICIAL Twitter page for The Smoke 'N Barrel Competition BBQ Team. @thesmokenbarrel

Friday, January 21, 2011

2011 BBQ Contest Schedule

Grillin On The Bay http://www.grillinonthebay.blogspot.com/ (NEBS) March 26th, 2011

Willie-Pallooza http://williepallooza.blogspot.com/ (Non-sanctioned) April 16th & 17th, 2011

Roc City Ribfest http://roccityribfest.com/ (KCBS) May 28th & 29th, 2011

Boston Hills BBQ Fest http://www.bostonhillsbbqfest.com/ (KCBS) June 24th & 25th, 2011

I Love BBQ & Music Festival http://www.ilbbqf.com/ (KCBS) July 2nd – 4th, 2011

Troy Pig Out http://www.troypigout.com/ (KCBS) July 16th & 17th, 2011

Brockport BBQ & Music Festival http://www.brockportbbqfest.com/ (KCBS) July 30th & 31st, 2011

The Battle of the BBQ Brethren http://www.bbqbattleli.com/ (KCBS) August 6th & 7th, 2011

Hudson Valley Ribfest http://www.hudsonvalleyribfest.org/ (KCBS) August 20th & 21st, 2011

Sam's Club BBQ Competition (Local) http://www.kcbs.us/sams-club-series.php (KCBS) September 23rd & 24th, 2011

* Sam's Club BBQ Competition (Regional) http://www.kcbs.us/sams-club-series.php (KCBS) September 30th & October 1st, 2011 (Invitation Only)

* Sam's Club BBQ Competition (National) http://www.kcbs.us/sams-club-series.php (KCBS) October 14th & 15th, 2011 (Invitation Only)

A Taste of Tanger (September) http://www.bbq-brethren.com/tanger.htm (Non-sanctioned) Dates TBD

Thursday, January 13, 2011

Practice makes perfect

I have to be honest and admit that my smokers have not seen a source of heat since the final competition of the 2010 bbq season last September. It has been a long, cold winter here on Long Island and the smokers are all lined up against the back of the house with a foot of fresh snow piled on top of them. It's tough to get myself motivated to fire up a smoker and do a low and slow cook when it's 25 degrees outside. However, the 2011 competition bbq season will be here before I know it and I need to practice if I want to take home a Grand Championship this season.
This past Tuesday they were calling for a big snowstorm here on Wednesday and I knew if they were right, I would have the day off from work. I figured having a day off in the middle of the week would be the perfect time to dig out one of the smokers and get in some practice, so I stopped on the way home from work on Tuesday night and picked up a 10 pound pork butt. When I got home I pulled one of my Weber Smokey Mountain smokers under the awning, filled it with fuel, got it ready for the morning, then covered it back up.
When I woke up Wednesday morning, sure enough, there was a foot of snow on the ground and still snowing. Snow day baby! I went out and lit the smoker, came back in and prepped the butt and bundled up for a long day of smoking. For some reason, the pulled pork tasted a little better this time around.

Sunday, January 9, 2011

2011 BBQ Season

It is officially 2011 and the competition bbq season is right around the corner and I can't wait to compete. I'll be stepping up my game this season thanks to a few new tools in my arsenal. I built a UDS (Ugly Drum Smoker), I got 4 kick ass knives and a set of Bear Paws for Christmas and John Boos Co. donated a beautiful wooden cutting board to the team. The goal for 2011 is to win our first Grand Championship.
I plan on entering the team into at least 8 of the 11 NYS bbq competitions this season and would like to rank in the Empire State BBQ Championship. I am also hoping to obtain sponsorship to help pay some of the costs that are associated with competing. Hopefully my next post will be to let you know that we got a team sponsor. But for now, I will be out in my backyard, practicing in the cold and snow, and thinking about the upcoming season.