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Killer Smoked Baby Back RibsI’ve made a lot of ribs using a lot of different variations of processes to get to the final result. I can honestly say that I’ve found the perfect recipe, and the perfect process to produce what I call “Killer Ribs”!

Just the right smoke….Awesome flavor……..Fall off the bone tender……..and still perfectly moist! If you don’t give this a try, you’ll never know the perfect “Killer Rib”!

Killer Smoked Baby Back Ribs

Ingredients

2 racks Baby Back Ribs Heavy Duty Aluminum Foil
Spice Blend
1 teaspoon kosher salt 1 teaspoon minced onions 1 teaspoon onion powder 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon lemon pepper 1/2 teaspoon cumin 1/2 teaspoon smoked paprika
Sauce
1 cup butter 1 cup apple juice 3 Tablespoons Worcestershire sauce 1 Tablespoon lemon juice 2 teaspoons salt 1 teaspoon black pepper

Preparation

Rinse the ribs and remove the membrane on the back side of the ribs. NOTE: Starting near the middle of the rack, work the handle of a spoon under a weak spot of the membrane at the edge of the ribs. Work it loose, then pull it off in both directions. Mix all of the spice blend ingredients together in a spice shaker. Cover the entire surface of the ribs with a light coating or the spice blend and set aside.
Making the sauce:
Melt butter in a saucepan. Add Worcestershire sauce, lemon juice, salt and pepper. Bring to a boil. Remove from heat and stir in the apple juice. Allow to cool.
Smoking the ribs:
Prepare your smoker and maintain a temperature of 230° to 250° F. I used pecan and mesquite wood for these ribs, but you can certainly use your favorite wood instead. Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after 1 hour. Once the internal temperature of the ribs reaches 150° F, remove the ribs from the smoker, and place each rack on a sheet of heavy duty aluminum foil, (big enough to completely wrap the ribs). Generously spread the sauce on all surfaces of the ribs and allow it to pool in the foil. Tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into the rack. Close up your smoker. Once the internal temperature reaches 205° F, remove them from the foil and place them back on the smoker for 30 minutes to allow the outside surface of the ribs to crisp up. Remove from the smoker and serve. You will have genuine fall-off-the-bone ribs!
3.1
http://www.smokedngrilled.com/killer-smoked-baby-back-ribs/

Original author: Curt
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in Smoking 919

Pedrozo Cheese, located in the Sacramento Valley town of Orland, Ca. is stop number 53 on the California Cheese trail and part of the very popular Sierra-Oro Farm trail weekend. Easy to miss if your blazing down the road too fast and regrettable if you do. This small, family run operation produces some of the finest cheese I have ever enjoyed. Tim Pedrozo, a third generation dairy farmer, and his wife Jill started with small herd of 50 Holstein and Jersey cows in 1996, moving to their current location in Orland. Fluid milk production is difficult to sustain and here in Orland they found their niche when they purchased a pre-existing cheese plant with farm attached.

Mid October this year (2016), I was invited to visit the upper Sacramento Valley farm region by the California Farm Water Coalition.  A full two day itinerary, with multiple stops, exploring the vast farm resources the upper Sacramento area has to offer.

Dairy production doesn’t change however, water issues, pasturing, milking, the daily essentials of a successful dairy production continued. It was the end result that changed and allowed the Pedrozo family to continue their 100 year tradition. If you were to ask Tim what his biggest concerns are, he would probably rank water, pasture and disease high on the list. They rotate their herd through several acres of pasture on their property year round and pastures require water. Water is a big concern of all farmers in the state of California, especially in the Sacramento Valley area. Tim uses good water management practices throughout his dairy farm to great success, but having access to water is always a concern. He is a big supporter of the California Farm Water Coalition and their fight to inform everyone about water issues and legislation affecting water rights to farmers.

Pedrozo Cheese

Tim Pedrozo | Traveling 4 Food | Gary House

Tim’s family has been in dairy farming for 100 years, learning to make cheese was a new and exciting direction for his family.

Luckily the previous owner was willing to teach him how to make traditional European table cheeses.

Cheese Vat | Traveling 4 Food | Gary House

You won’t find many “Hot-tub” cheese vats in production unless your at the Pedrozo Cheese production facility!

Warm water is pumped through the outside of the stainless steel tank to facilitate cheese production.

| Traveling 4 Food | Gary House

Cheeses pressed into their molds.

many-types-of-pedrozo-cheese | Traveling 4 Food | Gary House pedrozo-cheese-on-racks | Traveling 4 Food | Gary House

Known cultures from France, along with 100 percent grass fed milk, are used to make the artisan cheeses at Pedrozo.

| Traveling 4 Food | Gary House

Each cheese round is dated before aging.

All cheeses are aged at least 60 days.

pedrozo cheese samples | Traveling 4 Food | Gary House

Pedrozo Cheese offerings are varied and delicious!

Their Black Butte Reserve is a great example because it is only made during spring when the grasses are particularly lush, producing a sharp and tangy cheese with grassy notes.
Stout Cow and Tipsy Cow, are soaked in Sierra Nevada Stout and Mount Tehama’s Petite Sirah, respectively.
Pedrozo’s Northern Gold cheese is their first offering and it’s a keeper!
A tried and true customer favorite is their Garlic and Herb cheese.
Peppercorn offers whole black peppercorns studded throughout the cheese.
Sweet creaminess with a little bit of sizzle describes their Sweet Italian Red Pepper cheese.
Black Truffle specked Tartufello cheese (my favorite) deliver an earthy, mushroomy flavor.
Named after the cow who made Pedrozos very first batch of cheese is the Blondie cheese.
| Traveling 4 Food | Gary House

Pedrozo Cheese sells their products via online, farmers markets and select stores.

7713 County Road 24
Orland, CA 95963

http://www.realfarmsteadcheese.com/

This email address is being protected from spambots. You need JavaScript enabled to view it.

(530) 514-3837

Visiting small production farms is a great way to see how things are produced.
You can enjoy even more cheese by visiting California Cheese Trail or even better, taking one of their suggested self guided tours.
Full disclosure: This farm tour was part of a media trip provided by the California Farm Water Coalition. All transportation, accommodations, and meals were provided with no stipulation. All comments, opinions and media are my own.

The post Water, Cows and Cheese | Pedrozo Cheese Farm Tour appeared first on Cooking Outdoors.

Original author: Gary House
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in Grilling 709

Great questions this weeks Q & A with Gary, Nov 17, 2016 episode, from Bailey (my dog) to lighter fluid!

Sandy wants to know where my faithful sidekick is: “Where’s Bailey ?”

Commenting on my “What is the Minion Method” video Dave S asks: “Yes I’m using a Weber kettle, would it better to use briquettes rather than lump-wood for a long cook? Thanks”. Following up with: “Is this suitable for pulled pork? Don’t the coals need to be offset? If in the center, where does my drip pan go?”

Digging way back into my video archives, MyREDTAIL asks: “Shouldn’t you par boil it first,/ to make it softer,? or will it cook on the grill ok.?” after watching my “Preparing Grilled Cauliflower” video.

After watch my “How to Light a Charcoal Chimney” video, Deborah b asks: “Was this just plain charcoal? With no lighter fluid added? Just making sure. Thx!!”.

Q & A with Gary | Nov 17, 2016

Videos mention on this episode:

What is the Minion Method?
https://youtu.be/LYI-k-yS

Preparing Grilled Cauliflower
https://youtu.be/XxqTP300Qe8rdk

How to Light a Charcoal Chimney
https://youtu.be/K0xqsUQW76Y

The post Where is Bailey? | Q & A with Gary | Nov 17, 2016 appeared first on Cooking Outdoors.

Original author: Gary House
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Tender and Juicy Smoked Pork Loin For SandwichesI love pulled pork, but a pork loin smoked just to the point of being done is awesome, and perfect for slicing up for sandwiches! With only a light rub, and still tender and juicy, this makes a great sandwich.

Plus, preparing the pork loin like this can be done in only 3 to 4 hours. Much quicker than preparing pulled pork at about 10 hours.

Give this recipe a try, slice it up, and make yourself a sandwich to remember!

Tender and Juicy Smoked Pork Loin For Sandwiches

Ingredients

1 full, (or smaller portion) pork loin
Spice Rub
½ cup onion powder ½ cup ground cinnamon ½ cup salt ¼ cup garlic powder ¼ cup ground ginger ¼ cup black pepper

Preparation

Rinse and remove all of the fat cap from the tenderloin. In a medium sized bowl, combine all of the spice rub ingredients together and thoroughly coat the entire surface of the pork loin with a light coating of the rub. Set aside at room temperature while you prepare your smoker. Prepare your smoker, and stabilize the temperature at about 250° F. (I used mostly pecan wood and 1 chunk of mesquite wood for this cook). Place the tenderloin directly on the rack and cook for 1 hour, maintaining the 250° F temperature. After 1 hour, turn the tenderloin over and continue cooking. Once the internal temperature reaches 140° F, remove the pork loin from the smoker and quickly wrap it tightly in aluminum foil. insert the probe back into the loin and continue cooking until the internal temperature of the tenderloin reaches 157° F. This should take a total of about 3 hours to achieve. Note - Once wrapped, it will reach the final temperature fairly quickly! Remove the tenderloin from the smoker and let it rest inside the foil for 30 to 60 minutes before slicing.
3.1
http://www.smokedngrilled.com/tender-and-juicy-smoked-pork-loin-for-sandwiches/

Original author: Curt
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in Smoking 2148

Walnut Farming – Walnuts are grown on Walnut Farms, in grocery stores, in little containers just like apples, right?

When I was growing up, a long time ago, my father wanted to buy a farm and become a farmer. A simple dream, never fulfilled due to his passing at a young age. I still have his dream books from the early 60’s, about farming and farming science. Dad wanted to do it all, cows, pigs, chickens, and I would have to assume an orchard of some type. Often I think about how things would have been if he did realize his dreams – I would be the son of a farmer and my sons would be future farmers as well. What I was never ever aware of, until my recent farm tour, was how much things have changed since my father’s time!

Mid October this year (2016), I was invited to visit the upper Sacramento Valley farm region by the California Farm Water Coalition.  A full two-day itinerary, with multiple stops, exploring the vast farm resources the upper Sacramento area has to offer. Our first stop was in Winters, Ca. a short drive just outside of Sacramento, to visit the Walnut Farms of Lester Farms.

Stan Lester, Lester Farms | Traveling 4 Food | Gary House

Family owned and operated, owner Stan Lester gave us a first hand look at what Walnut Farming requires.

Passion to Farm

The Lester family has been farming since 1883 in the Santa Clara Valley of California. Now the are located in the Sacramento Valley region of California, a move necessitated by urban growth. Farming is in their blood, it’s their life and they love what they do and some years are tougher to love than others. Farmers begat farmers, a tough life of hard work that goes unseen by the end-user, and the new generations are pursuing it less and less. It is a seven-day a week job with only one paycheck per year!

Newly Planted Walnut Orchard | Traveling 4 Food | Gary House

Walnuts are a slow crop to profit from:

3 years for a walnut tree to start producing a crop 10 years till the farmer can see a cash flow 12 -13 years to realize a profit Prices change every year 2015 resulted in a 50% drop in prices

 

Walnut Ready for Harvest | Traveling 4 Food | Gary House

Technology is everywhere on the farm

From testing soil to leaves, fighting pests, determining nutrition needs, weather, water, and machinery, walnut farming relies on technology to deliver walnuts to you.

Walnut farmers are connected to services that tell them when to water, how much to water, pests invasions, GPS and weather services to help them keep the pulse on their farms. Many of these services are pulled up right on their cell phones!

Walnut Sweeper | Traveling 4 Food | Gary House

Farming equipment has changed drastically over the years with some pieces costing hundreds of thousands of dollars and they are only used a few weeks of the year. Equipment automation is a key element in successfully harvesting walnuts. GPS field leveler start the process in the beginning making sure the fields are flat before planting, exact spacing of planted trees determined by best planting procedures for the species and area.

Walnuts Ready to be Gathered | Traveling 4 Food | Gary House Walnuts Swept into a Row | Traveling 4 Food | Gary House Walnuts Ready for Processing | Traveling 4 Food | Gary House

Several years later, tree shakers are needed to drop the walnuts to the ground, then they are swept into a row, and gathered into another machine to sort and separate.

Processing requires even more equipment to hull (separate the outer layer from the shell), dry, and then finally process into the form it will be sold in. Nothing goes to waste, hulls are composted back into the soil, and shells are used in bio-mass plants, landscaping and even sandblasting!

Bet you don’t think of that when you are adding walnuts to your brownies.

Water is the life of a farm

The days of abundant water are long over for farmers, especially in California. These days water is tightly controlled and used with up to date information on where to water, how much to water and when to water. Nothing goes to waste, restrictions and regulations are tough even when modern irrigation techniques are used. Stan Lester is connected through his iPhone, giving him up to the minute high-tech water graphing on what he needs to know to keep his farm optimized for high yield production. He relies on experts at UC Davis and the California Farm Water Coalition to keep him updated on best farming techniques and water regulations that affect his operation. Nothing is left to chance when you only get one paycheck per year!

I was surprised during my farm tour, at how advanced state of the art farming has become since my father dreamed of having his own farm. If he knew how much rides on the line these days and how technological changes have driven the industry, he may have just taken up golf instead. For me, I’ll just take a look at his old farming magazines and have a deeper appreciation on what it takes for a walnut to reach my table.

 

Full disclosure: This farm tour was part of a media trip provided by the California Farm Water Coalition. All transportation, accommodations, and meals were provided with no stipulation. All comments, opinions and media are my own.

 

 

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The post Passion, Technology and Water, Behind the Scenes of Walnut Farming appeared first on Cooking Outdoors.

Original author: Gary House
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in Grilling 1059

Stuffed Pork Tenderloin with Apricot Preserves is the final piece tying my last two video together. Previously I showed you how to Roll-Cut a Pork Tenderloin and How to Truss a Pork Tenderloin. So I felt it was appropriate to show you how I like to put it all together!

This recipe is a pairing of several flavor and taste sensations, sweet to tart, by blending ingredients inside and outside the Stuffed Pork Tenderloin.

The Island Grillstone makes this Stuffed Pork Tenderloin recipe so easy to make!

Side dish is mix roasted of red potatoes, onions and carrots lighted coated with olive oil, salt, pepper and fresh chopped rosemary.

Grilled Stuffed Pork Tenderloin with Apricot Preserves

Grilled Stuffed Pork Tenderloin with Apricot Preserves Recipe

Note: the portion are entirely dependent upon the size of your Pork Tenderloin

1 – Pork Tenderloin, roll-cut
1 – head roasted garlic
2 – cups baby spinach leaves
3 – tbsp sun dried tomatoes, julienned
1 – cup smoked Gouda cheese, 1/4 cubed
2 – tbsp apricot preserves
1/4 – tsp coarse ground black pepper
1/4 – tsp sea salt

Pre-heat grill and Island Grillstone to 350°F

Grill Pork Tenderloin until internal temperature reaches 165°F

Videos mentioned in video:

How to Roll-Cut a Pork Tenderloin

How to Truss a Pork Tenderloin

For additional information on the Island Grillstone: http://www.islandgrillstone.com

The post How to Make Grilled Stuffed Pork Tenderloin with Apricot Preserves Video appeared first on Cooking Outdoors.

Original author: Gary House
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in Grilling 599

Grilling with Rich Logo

WOW! I can’t believe that it this time of year already! 2016 has been another amazing year here at Grilling with Rich. There has been so much great barbecue recipes, news, how to’s and more this year and I can’t wait for 2017!! Its going to be epic!

But, before I can end 2016, there is one important piece of business that I need to take care of and that is to award 2016’s BBQ Person of the Year! Like year’s past, I can wait to see who will be nominated and ultimately win one of BBQ’s most non-competition amazing awards!

Some housekeeping for this year’s awards:

Like year’s past, you can nominate ANYONE that YOU think has been influential in the world of BBQ or Grilling from the past year. That can include a Pitmaster, a local BBQ restaurant owner, a BBQ book author; a BBQ Sauce or Product maker any PERSON! The nomination period will be open from Monday, November 7 – Friday, November 18 at 11:59 pm EST Voting will occur from Thursday, December 1 – Saturday, December 31 at 11:59 pm EST . The Winner will be announced on January 15, 2017. I will announce this year’s nominees on Tuesday, November 29 via my EMAIL newsletter ONLY!!! So make sure you subscribe to my e-newsletter to find out. You can ONLY vote once using ONE IP address. Don’t try to cheat the system, let’s keep it fair and most importantly FUN! Every Monday morning leading up to Saturday, December 31 I will post the current standings ONLY on my Facebook page, so make sure that you like the page! To cast your vote you must visit Grilling with Rich’s BBQ Person of the Year website and look for the “VOTE” tab on the right and in the top menu.

Nomination form

 

Fill out my online form.
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The post Nomination Time for 2016 BBQ Person of the Year appeared first on .

Original author: Richard Wachtel
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in Grilling 647

Great questions this week, from What Tools do you Need to Clean a Grill to Converting Recipes Math!

Jim sent me this question:

“Gary, love your show! It’s almost winter and I need to put away my grill for the season, yes I know it’s against the law in most states 
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in Grilling 556

Pork Tenderloin is back on the menu today!

Last Tips, Tricks and Techniques video, I showed you how to “How to Roll Cut”.

This week I will show you how I “Truss a Pork Tenderloin”, simple and quick, this technique will have you stuffing a roast of any size with polished skills.

There are many way to tie a roast but I think this way is as simple as it gets.

How to Truss a Pork Tenderloin

As you can see, it is a very simple technique and you will only need a couple feet of cotton twine and scissors.

Take your time to get everything snugged up tight so your stuffing doesn’t leak out while cooking.

Don’t forget to remove the string before serving!

If you missed the first video on “Roll-Cutting” you can view it here: How to Roll-Cut a Pork Tenderloin | Knife Skills

Looking for a couple of stuffed roast recipes to try your new cooking skill on:

Easy Stuffed Pork Tenderloin Recipe

Grilling Stuffed Pork Loin in a Cedar Plank Tray

Apricot Cranberry Stuffed Pork Loin

Subscribed to the Cooking Everything Outdoors show on YouTube yet?

Join over 23,000 subscribers!

https://www.youtube.com/CookingOutdoors

New Outdoor Cooking Tips, Trick and Techniques episode every Tuesday

The post How to Truss a Pork Tenderloin | Cooking Skills appeared first on Cooking Outdoors.

Original author: Gary House
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in Grilling 919

American-royal

Here are the top 100 results from the 37 Annual American Royal BBQ Competition. To view the full list visit: http://www.kcbs.us

 

Grand Champion: IOWA’S SMOKEY D’S BBQ
Reserve Champion: MONTANA OUTLAW BBQ

Overall:
1. IOWA’S SMOKEY D’S BBQ – 706.3084
2. MONTANA OUTLAW BBQ – 697.1544
3. FAT BOYS BBQ – TEMPLE, TX – 697.1200
4. REDNECK SCIENTIFIC – 695.9772
5. CLARK CREW BBQ – 695.3716
6. GOOD SMOKE BBQ – 694.2860
7. OUTLAW HAWGS BBQ – 693.6800
8. True Smoke BBQ – 693.1656
9. PELLET ENVY – 693.1548
10. JIGGY PIGGY – 693.1428
11. WOLF’S REVENGE BBQ – 693.0624
12. SLIPPERY PETE’S BBQ – 692.5600
13. SUBLIME BBQ – 692.4684
14. Idle Time BBQ – 691.9776
15. NECTAR OF THE HOGS – 690.9144
16. PORKY BUTTS BBQ – 690.8800
17. THE AMERICAN DREAM BBQ – 690.7656
18. T-MAC SMOKIN – 690.2972
19. BIG BOB GIBSON BAR-B-Q – 689.6800
20. KosmosQ.com – 689.0168
21. LUCKY’S Q – 688.5484
22. FULL BOAR BBQ – 688.5368
23. VICTORY LANE BBQ – 688.5256
24. RISE N SWINE – 688.5140
25. 913 BBQ – 688.5028
26. INSANE SWINE BBQ – 687.9772
27. HISTORIC BBQ – 687.4972
28. LOOT N’ BOOTY BBQ – 687.4056
29. Operation BBQ Relief – 686.9032
30. GETTIN’ BASTED – 686.8572
31. SAUCED! BBQ TEAM – 686.8456
32. Buckshot BBQ – 686.8344
33. SMOKIN This email address is being protected from spambots. You need JavaScript enabled to view it. – 686.8112
34. Rio Valley Meat – 686.8112
35. BURNT FINGER BBQ – 686.2628
36. GOT SMOKE BAR-B-QUE – 685.6572
37. ONE2BBQ – 685.6568
38. SON SEEKERS BBQ – 685.6456
39. SHAKE ‘N BAKE BBQ – 685.0856
40. BIG T’Z Q CRU – 684.5140
41. UNCLE KENNY’S BBQ – 683.9772
42. TOTALLY SAUCED – 683.9312
43. DIG-IN COOKERS – 683.4632
44. QUAU – 683.3828
45. THESLABS.COM – 683.3712
46. SMOKE ON WHEELS – 683.3484
47. THE SMOKING HILLS – 682.8456
48. JAESTAR BBQ – 682.8340
49. Mcadoo Heights BBQ – 682.8340
50. Boars Night Out – 682.7768
51. BACKFIRIN’ BBQ – 682.7768
52. UNCLE BUB’S BBQ, LLC – 682.2628
53. DR. NORDY’S BBQ – 682.2172
54. Moe Cason Barbeque – 682.2172
55. MEAT @ SLIMS – 682.1712
56. MADD-EATS BBQ – 681.6688
57. Sons of a Brisket – 681.6456
58. BUFFALO’S BBQ – 681.6340
59. SWEET SWINE O’MINE – 681.1428
60. SMOKER BANDITS – 681.1200
61. HICKORY PRIME – 681.1200
62. CITY SLICKERS BBQ – 681.1088
63. SMOKIN BONES COMPETING & CATERING TEAM – 681.1084
64. Jambo Pits – 681.0740
65. THREEBROTHERSDIFFERENTMO – 681.0284
66. R BUTTS R SMOKIN – 680.5488
67. Divine Swine – 680.5144
68. JO-BAWB’S BBQ – 680.4796
69. BREWMASTERS BAR-B-QUE – 679.9656
70. HOT GRILL ON GRILL ACTION – 679.9200
71. Double Barrel BBQ Australia – 679.8968
72. SMOKE N BABES BBQ – 679.8624
73. SMOKEAHOLICS – 679.4396
74. SWAMP BOYS – 679.4168
75. BIG BROTHERS BBQ – 679.4056
76. Q-Bones BBQ – 679.3828
77. SMOKING BUTT HEADS – 679.3140
78. JACK’S OLD SOUTH – 678.8112
79. THE CELTIC PIG – 678.8000
80. LITTLE PIG TOWN BBQ – 678.2740
81. THREE HOG NIGHT SMOKERS – 678.2516
82. CAVEMAN CUISINE – 678.2512
83. GETTIN’ SAUCED – 678.2396
84. SIN CIRCLE BBQ – 678.2172
85. BUTCHER BBQ – 678.1484
86. FERGOLICIOUS BBQ – 677.7144
87. SHIGGIN & GRINNIN – 677.7140
88. OVERLAND PORK BBQ – 677.6688
89. SMOKIN SUZY – 677.6228
90. ROOFTOP BBQ – 677.5768
91. RACK MASTERS BBQ – 677.1200
92. SLAUGHTERHOUSE FIVE – 677.0972
93. HIGH i QUE II – 677.0744
94. PARK AVENUE PORK – 677.0628
95. BLACK EYE BBQ – 677.0168
96. WATT’S SMOKIN! – 676.5600
97. SMOOTH SMOKE – 676.5372
98. 50 SHADES OF QUE – 676.4916
99. BURNT AT BOTH ENDZ – 676.4912
100. THERE’S NO PLACE LIKE SMOKE – 675.9772
101. MattDaddy’s BBQ – 675.9084

The post 37th Annual American Royal World Series of Barbecue(OPEN) appeared first on .

Original author: Richard Wachtel
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in Grilling 557

screen-shot-2016-10-22-at-2-36-37-pm

The following are results from the The Jack Daniel’s World Championship Invitational BBQ 2016

 

Grand Champion: COOL SMOKE
Reserve Champion: PIGSKIN BBQOverall:
1. COOL SMOKE – 701.1084
2. PIGSKIN BBQ – 699.4284
3. THUNDER HOG BBQ – 697.7028
4. SAUCE THIS BBQ – 696.5484
5. PORK BUTT PARADISE – 695.3712
6. IOWA’S SMOKEY D’S BBQ – 694.2284
7. SHAKE ‘N BAKE BBQ – 694.2168
8. THE SPECIALISTS – 692.0112
9. PARROTHEAD SMOKERS – 691.4400
10. Steel Booty BBQ – 691.4056
11. SHIGGIN & GRINNIN – 690.8572
12. WOLF’S REVENGE BBQ – 690.7424
13. Rio Valley Meat – 690.2396
14. CHIX, SWINE & BOVINE BBQ – 690.2284
15. KNOCK UR SOX OFF BBQ – 690.2284
16. BAYOU BOOGIE BBQ – 690.1940
17. GRILLS GONE WILD IOWA – 689.6800
18. BURNIN AND LOOTIN – 688.5368
19. Phat Jacks – 688.5144
20. SPITFIRE – 688.4684
21. PORKY BUTTS BBQ – 687.8968
22. BEERBEQUE – 686.8796
23. Smokin Aces @ The BBQ Superstore – 686.8568
24. BIG B’S DOWN-N-DIRTY BBQ – 684.5488
25. BIG POPPA SMOKERS – 684.4796
26. Smokin’ Mo’s – 684.4568
27. SMOKE CENTRAL BBQ – 682.2628
28. CHECKERED FLAG 500 BBQ – 682.2284
29. REDNECK SCIENTIFIC – 681.6340
30. Velvet Smoke BBQ – 681.6112
31. Team Unknown BBQ – 681.6108
32. KILLER HOGS – 681.5768
33. LAKE HOUSE BBQ – 681.1084
34. JO-BAWB’S BBQ – 679.8968
35. CHECKERED PIG – 679.3712
36. SMOKEAHOLICS – 677.6452
37. 4 LEGS UP BBQ – 677.0396
38. GOOD SMOKE BBQ – 675.9316
39. CRASH TEST SMOKERS – 675.3368
40. WINECOUNTRYQ – 673.5996
41. The Pit Crew, Ga – 673.1312
42. Sweet Smoke Q – 673.1084
43. EGGSPERT BBQ – 673.0512
44. PITBULL BBQ – 673.0056
45. THE CHILLY WATER SMOKERS – 672.4796
46. Killer V Cooking Team – 672.4568
47. CAJUN BLAZE – 672.4452
48. Razorracks BBQ – 671.9428
49. APORKALYPSE NOW – 671.3136
50. BRINGINGTHEHEATBBQ – 670.7660
51. OUT OF BOUNDS BBQ – 670.1944
52. CAN U SMELL MY PITS BBQ – 669.5772
53. BAD BONES BBQ – 668.4912
54. GETTIN’ SAUCED – 668.4340
55. MONTANA OUTLAW BBQ – 667.9768
56. Rooters-N-Tooters – 667.4168
57. *Prairie Smoke & Spice BBQ – 667.2800
58. *Sticky D’s – 667.2684
59. PB&J’S BBQ TEAM – 666.8000
60. *Smokin Boys & Hot Grills – 665.6112
61. *De Filous – 665.0968
62. INSANE SWINE BBQ – 665.0512
63. Smokin’ Hoggz BBQ – 664.4224
64. *Badass BBQ – 663.8628
65. UTAH BBQ COMPANY – 663.8512
66. * MISS PIGGY’S U.K. – 663.2796
67. * BBQ Wiesel – 662.1596
68. BEHIND BBQ – 661.5768
69. BLUE CHIP BBQ – 661.0052
70. THE BASIC BBQ TEAM – 660.4228
71. JACK’S OLD SOUTH – 659.9312
72. GAME ON BBQ – 659.4168
73. 3 LIL’ MACS BBQ – 658.1712
74. * BBQ Longhorn Ranch Hands – 658.1368
75. *Smoke ‘Em All – 656.4568
76. * Gecko BBQ – 655.9084
77. LIL EARL’S BUTT NAKED BBQ – 654.7652
78. *Sea Side Smokers – 654.1368
79. INDIAN TERRITORY SMOKE – 653.6572
80. Q Haven BBQ – 653.5544
81. *World BBQ Team Switzerland – 653.0168
82. *Arrowhead North BBQ – 652.9596
83. FINN’S FINEST BBQ – 652.9596
84. *Smokin Yankees BBQ Belfast – 647.3600
85. *BBQ Brothers – 642.2284
86. Putz Butts BBQ – 638.6280
87. Bulldog Mountain Cookin’ Crew – 637.0172
88. *Cozy Pig Bbq – 635.8284
89. * Salzburger Barbecue Bulls – 634.2056
90. * Polish BBQ Kings – 633.1540
91. *Grill Ueli BBQ Team Switzerland – 630.8572
92. * Swinefellows – 628.4228
93. *BrigBoys BBQ Team – 625.4968
94. RANCH HOUSE KITCHEN – 622.7312
95. * Black Forest – 608.9712
96. CLARK CREW BBQ – 527.3712

Chicken:
1. COOL SMOKE – 180.0000
2. SPITFIRE – 180.0000
3. SAUCE THIS BBQ – 178.8572
4. BEERBEQUE – 177.1772
5. PARROTHEAD SMOKERS – 177.1544
6. WOLF’S REVENGE BBQ – 177.1428
7. KNOCK UR SOX OFF BBQ – 176.5828
8. CHECKERED PIG – 176.5600
9. OUT OF BOUNDS BBQ – 176.0116
10. PORK BUTT PARADISE – 176.0000
11. LAKE HOUSE BBQ – 174.8800
12. THUNDER HOG BBQ – 174.8572
13. Team Unknown BBQ – 174.2856
14. GETTIN’ SAUCED – 174.2628
15. Smokin’ Mo’s – 174.2628
16. CHIX, SWINE & BOVINE BBQ – 174.2628
17. THE CHILLY WATER SMOKERS – 173.7372
18. THE SPECIALISTS – 173.7028
19. * BBQ Wiesel – 173.7028
20. JO-BAWB’S BBQ – 173.1428
21. * Gecko BBQ – 173.1428
22. KILLER HOGS – 173.1200
23. BIG B’S DOWN-N-DIRTY BBQ – 172.5944
24. GRILLS GONE WILD IOWA – 172.5600
25. PITBULL BBQ – 172.5600
26. *Prairie Smoke & Spice BBQ – 171.9888
27. *World BBQ Team Switzerland – 171.9884
28. Rio Valley Meat – 171.9884
29. Phat Jacks – 171.9772
30. CRASH TEST SMOKERS – 171.9656
31. BURNIN AND LOOTIN – 171.4172
32. CAJUN BLAZE – 171.4056
33. PIGSKIN BBQ – 171.4056
34. * Salzburger Barbecue Bulls – 170.8800
35. CHECKERED FLAG 500 BBQ – 170.8456
36. Rooters-N-Tooters – 170.8456
37. INDIAN TERRITORY SMOKE – 170.8456
38. Smokin’ Hoggz BBQ – 170.8344
39. BAYOU BOOGIE BBQ – 170.8228
40. SMOKE CENTRAL BBQ – 170.2856
41. *Smokin Boys & Hot Grills – 170.2856
42. REDNECK SCIENTIFIC – 170.2628
43. *Grill Ueli BBQ Team Switzerland – 169.7372
44. The Pit Crew, Ga – 169.7256
45. Smokin Aces @ The BBQ Superstore – 169.7256
46. THE BASIC BBQ TEAM – 169.6800
47. SMOKEAHOLICS – 169.1428
48. BRINGINGTHEHEATBBQ – 169.1200
49. BIG POPPA SMOKERS – 169.1084
50. *BBQ Brothers – 169.1084
51. Velvet Smoke BBQ – 169.1084
52. EGGSPERT BBQ – 168.5828
53. Q Haven BBQ – 168.5372
54. BLUE CHIP BBQ – 168.5256
55. IOWA’S SMOKEY D’S BBQ – 168.5256
56. PORKY BUTTS BBQ – 167.9772
57. WINECOUNTRYQ – 167.9656
58. PB&J’S BBQ TEAM – 167.4172
59. Putz Butts BBQ – 167.4056
60. Razorracks BBQ – 166.2856
61. BEHIND BBQ – 166.2284
62. *Smokin Yankees BBQ Belfast – 165.7256
63. UTAH BBQ COMPANY – 165.6800
64. 4 LEGS UP BBQ – 165.6800
65. Steel Booty BBQ – 165.6684
66. *Smoke ‘Em All – 165.1084
67. * Polish BBQ Kings – 165.1084
68. APORKALYPSE NOW – 165.0856
69. SHIGGIN & GRINNIN – 164.5600
70. MONTANA OUTLAW BBQ – 164.5484
71. *Arrowhead North BBQ – 164.5256
72. FINN’S FINEST BBQ – 163.9772
73. 3 LIL’ MACS BBQ – 163.9656
74. * Swinefellows – 163.9656
75. SHAKE ‘N BAKE BBQ – 162.8112
76. * BBQ Longhorn Ranch Hands – 162.2512
77. *Sticky D’s – 162.2400
78. RANCH HOUSE KITCHEN – 162.2284
79. Killer V Cooking Team – 161.1200
80. JACK’S OLD SOUTH – 160.5600
81. BAD BONES BBQ – 160.5256
82. *Sea Side Smokers – 160.5028
83. Sweet Smoke Q – 160.0228
84. *Cozy Pig Bbq – 160.0000
85. *Badass BBQ – 159.9772
86. GAME ON BBQ – 159.4400
87. GOOD SMOKE BBQ – 159.4172
88. INSANE SWINE BBQ – 159.4172
89. * Black Forest – 159.4056
90. *De Filous – 159.4056
91. CAN U SMELL MY PITS BBQ – 158.8116
92. LIL EARL’S BUTT NAKED BBQ – 158.2284
93. *BrigBoys BBQ Team – 156.5256
94. * MISS PIGGY’S U.K. – 154.2284
95. Bulldog Mountain Cookin’ Crew – 153.6800
Ribs:
1. PIGSKIN BBQ – 179.4400
2. Team Unknown BBQ – 177.7028
3. PORKY BUTTS BBQ – 177.1428
4. SHIGGIN & GRINNIN – 176.5944
5. Rio Valley Meat – 176.5944
6. SAUCE THIS BBQ – 176.5828
7. SHAKE ‘N BAKE BBQ – 176.5600
8. CLARK CREW BBQ – 176.5600
9. WOLF’S REVENGE BBQ – 176.5600
10. THUNDER HOG BBQ – 176.0000
11. BURNIN AND LOOTIN – 176.0000
12. Smokin Aces @ The BBQ Superstore – 176.0000
13. CRASH TEST SMOKERS – 175.4172
14. Sweet Smoke Q – 175.4172
15. Smokin’ Mo’s – 175.4172
16. Bulldog Mountain Cookin’ Crew – 175.4056
17. BAYOU BOOGIE BBQ – 175.4056
18. IOWA’S SMOKEY D’S BBQ – 174.8456
19. BEERBEQUE – 174.8456
20. THE SPECIALISTS – 174.2856
21. GAME ON BBQ – 173.7600
22. BAD BONES BBQ – 173.7144
23. GOOD SMOKE BBQ – 173.7144
24. THE CHILLY WATER SMOKERS – 173.7028
25. JO-BAWB’S BBQ – 173.7028
26. GRILLS GONE WILD IOWA – 173.1316
27. Steel Booty BBQ – 173.1200
28. PORK BUTT PARADISE – 173.1200
29. *Prairie Smoke & Spice BBQ – 173.1200
30. CAN U SMELL MY PITS BBQ – 173.1200
31. COOL SMOKE – 172.5600
32. Velvet Smoke BBQ – 171.9772
33. FINN’S FINEST BBQ – 171.9656
34. CHIX, SWINE & BOVINE BBQ – 171.4400
35. * BBQ Wiesel – 171.4172
36. CHECKERED PIG – 171.4172
37. BRINGINGTHEHEATBBQ – 170.8572
38. *De Filous – 170.8456
39. KNOCK UR SOX OFF BBQ – 170.8228
40. REDNECK SCIENTIFIC – 170.2972
41. PARROTHEAD SMOKERS – 170.2972
42. SMOKE CENTRAL BBQ – 170.2744
43. INSANE SWINE BBQ – 170.2628
44. *Sticky D’s – 170.2628
45. APORKALYPSE NOW – 170.2512
46. BEHIND BBQ – 169.7256
47. WINECOUNTRYQ – 169.7028
48. JACK’S OLD SOUTH – 169.6912
49. LIL EARL’S BUTT NAKED BBQ – 169.6800
50. 3 LIL’ MACS BBQ – 169.6800
51. * MISS PIGGY’S U.K. – 169.6800
52. * BBQ Longhorn Ranch Hands – 169.1316
53. 4 LEGS UP BBQ – 169.1084
54. BIG POPPA SMOKERS – 168.5600
55. Phat Jacks – 168.5256
56. KILLER HOGS – 168.5256
57. CHECKERED FLAG 500 BBQ – 168.0000
58. PITBULL BBQ – 167.9772
59. LAKE HOUSE BBQ – 167.9656
60. SMOKEAHOLICS – 167.4400
61. EGGSPERT BBQ – 167.3828
62. *Badass BBQ – 167.3828
63. SPITFIRE – 166.8228
64. *Sea Side Smokers – 166.8228
65. BIG B’S DOWN-N-DIRTY BBQ – 165.7144
66. PB&J’S BBQ TEAM – 165.7028
67. Razorracks BBQ – 165.6800
68. BLUE CHIP BBQ – 165.6684
69. Rooters-N-Tooters – 164.5712
70. Q Haven BBQ – 163.9428
71. UTAH BBQ COMPANY – 163.3944
72. *Smokin Yankees BBQ Belfast – 163.3828
73. * Gecko BBQ – 162.8344
74. *Smokin Boys & Hot Grills – 162.2744
75. GETTIN’ SAUCED – 161.6684
76. Killer V Cooking Team – 161.6684
77. Smokin’ Hoggz BBQ – 161.1084
78. *Smoke ‘Em All – 160.5372
79. *BBQ Brothers – 159.9656
80. MONTANA OUTLAW BBQ – 159.9656
81. *World BBQ Team Switzerland – 158.7884
82. RANCH HOUSE KITCHEN – 158.2628
83. CAJUN BLAZE – 158.2284
84. The Pit Crew, Ga – 157.7144
85. *Arrowhead North BBQ – 156.5372
86. *Grill Ueli BBQ Team Switzerland – 156.0000
87. * Swinefellows – 155.9544
88. *BrigBoys BBQ Team – 155.3828
89. OUT OF BOUNDS BBQ – 155.3600
90. *Cozy Pig Bbq – 155.3484
91. THE BASIC BBQ TEAM – 154.2400
92. INDIAN TERRITORY SMOKE – 153.6800
93. * Polish BBQ Kings – 152.0000
94. * Salzburger Barbecue Bulls – 151.9656
95. Putz Butts BBQ – 151.9084
96. * Black Forest – 147.9772
Pork:
1. Steel Booty BBQ – 177.1772
2. BIG POPPA SMOKERS – 177.1428
3. GRILLS GONE WILD IOWA – 177.1428
4. COOL SMOKE – 177.1428
5. IOWA’S SMOKEY D’S BBQ – 176.0000
6. Phat Jacks – 175.4400
7. MONTANA OUTLAW BBQ – 175.4400
8. CLARK CREW BBQ – 175.4056
9. Killer V Cooking Team – 175.4056
10. SHAKE ‘N BAKE BBQ – 174.8456
11. BIG B’S DOWN-N-DIRTY BBQ – 174.2744
12. CHIX, SWINE & BOVINE BBQ – 173.7028
13. THUNDER HOG BBQ – 173.7028
14. INDIAN TERRITORY SMOKE – 173.1544
15. 4 LEGS UP BBQ – 173.1428
16. SAUCE THIS BBQ – 173.1428
17. Q Haven BBQ – 173.1200
18. The Pit Crew, Ga – 173.1084
19. LAKE HOUSE BBQ – 172.5828
20. SMOKEAHOLICS – 172.5484
21. Rio Valley Meat – 171.9884
22. 3 LIL’ MACS BBQ – 171.9656
23. Smokin Aces @ The BBQ Superstore – 171.4628
24. PIGSKIN BBQ – 171.4400
25. PORK BUTT PARADISE – 171.4056
26. SHIGGIN & GRINNIN – 170.8228
27. *Sticky D’s – 170.8228
28. EGGSPERT BBQ – 170.8228
29. SMOKE CENTRAL BBQ – 170.2972
30. Sweet Smoke Q – 170.2972
31. OUT OF BOUNDS BBQ – 170.2628
32. BAYOU BOOGIE BBQ – 170.2628
33. Team Unknown BBQ – 169.7028
34. CAJUN BLAZE – 169.6912
35. *Cozy Pig Bbq – 169.6800
36. CHECKERED FLAG 500 BBQ – 169.6800
37. Smokin’ Hoggz BBQ – 169.6684
38. PARROTHEAD SMOKERS – 169.1428
39. Smokin’ Mo’s – 168.5484
40. WOLF’S REVENGE BBQ – 168.5256
41. Velvet Smoke BBQ – 168.5256
42. THE BASIC BBQ TEAM – 168.5256
43. WINECOUNTRYQ – 168.5256
44. PORKY BUTTS BBQ – 168.5140
45. BAD BONES BBQ – 168.0000
46. LIL EARL’S BUTT NAKED BBQ – 167.9884
47. GETTIN’ SAUCED – 167.9656
48. KILLER HOGS – 167.9656
49. THE SPECIALISTS – 167.4400
50. *World BBQ Team Switzerland – 167.4400
51. KNOCK UR SOX OFF BBQ – 167.4056
52. BRINGINGTHEHEATBBQ – 167.3944
53. *Arrowhead North BBQ – 167.3712
54. JACK’S OLD SOUTH – 166.8456
55. BURNIN AND LOOTIN – 166.8340
56. INSANE SWINE BBQ – 166.8228
57. BEHIND BBQ – 166.8228
58. JO-BAWB’S BBQ – 166.8112
59. APORKALYPSE NOW – 166.3084
60. PB&J’S BBQ TEAM – 166.2628
61. PITBULL BBQ – 166.2400
62. *Badass BBQ – 166.2400
63. REDNECK SCIENTIFIC – 166.2284
64. * BBQ Wiesel – 165.6684
65. CRASH TEST SMOKERS – 165.1656
66. *Smoke ‘Em All – 165.1312
67. *De Filous – 165.1200
68. *BrigBoys BBQ Team – 165.0856
69. GOOD SMOKE BBQ – 165.0856
70. UTAH BBQ COMPANY – 164.5256
71. SPITFIRE – 163.9428
72. THE CHILLY WATER SMOKERS – 163.9428
73. * Polish BBQ Kings – 163.4628
74. * Salzburger Barbecue Bulls – 163.4056
75. CAN U SMELL MY PITS BBQ – 162.2400
76. *Smokin Boys & Hot Grills – 162.2284
77. * MISS PIGGY’S U.K. – 162.2284
78. CHECKERED PIG – 161.1428
79. BLUE CHIP BBQ – 161.1312
80. BEERBEQUE – 161.1312
81. Razorracks BBQ – 161.0972
82. *Prairie Smoke & Spice BBQ – 161.0856
83. *Smokin Yankees BBQ Belfast – 160.5944
84. *Sea Side Smokers – 159.9884
85. GAME ON BBQ – 159.3940
86. Bulldog Mountain Cookin’ Crew – 158.2744
87. * BBQ Longhorn Ranch Hands – 158.2284
88. Rooters-N-Tooters – 157.7144
89. * Swinefellows – 156.5484
90. * Gecko BBQ – 155.3712
91. *BBQ Brothers – 154.3428
92. FINN’S FINEST BBQ – 154.2284
93. Putz Butts BBQ – 151.3484
94. *Grill Ueli BBQ Team Switzerland – 149.6800
95. RANCH HOUSE KITCHEN – 149.1428
96. * Black Forest – 148.5256
Brisket:
1. SHAKE ‘N BAKE BBQ – 180.0000
2. Razorracks BBQ – 178.8800
3. SHIGGIN & GRINNIN – 178.8800
4. GOOD SMOKE BBQ – 177.7144
5. SPITFIRE – 177.7028
6. * MISS PIGGY’S U.K. – 177.1428
7. PIGSKIN BBQ – 177.1428
8. THE SPECIALISTS – 176.5828
9. Steel Booty BBQ – 175.4400
10. KNOCK UR SOX OFF BBQ – 175.4172
11. CAN U SMELL MY PITS BBQ – 175.4056
12. CLARK CREW BBQ – 175.4056
13. IOWA’S SMOKEY D’S BBQ – 174.8572
14. PARROTHEAD SMOKERS – 174.8456
15. REDNECK SCIENTIFIC – 174.8456
16. PORK BUTT PARADISE – 174.8456
17. Rooters-N-Tooters – 174.2856
18. BURNIN AND LOOTIN – 174.2856
19. Killer V Cooking Team – 174.2628
20. PORKY BUTTS BBQ – 174.2628
21. BEERBEQUE – 173.7256
22. BAYOU BOOGIE BBQ – 173.7028
23. CHECKERED FLAG 500 BBQ – 173.7028
24. THUNDER HOG BBQ – 173.1428
25. CAJUN BLAZE – 173.1200
26. The Pit Crew, Ga – 172.5828
27. Phat Jacks – 172.5716
28. Velvet Smoke BBQ – 172.0000
29. BIG B’S DOWN-N-DIRTY BBQ – 171.9656
30. KILLER HOGS – 171.9656
31. COOL SMOKE – 171.4056
32. SMOKE CENTRAL BBQ – 171.4056
33. *Smokin Boys & Hot Grills – 170.8228
34. CHIX, SWINE & BOVINE BBQ – 170.8228
35. *Badass BBQ – 170.2628
36. UTAH BBQ COMPANY – 170.2512
37. CHECKERED PIG – 170.2512
38. *De Filous – 169.7256
39. Smokin Aces @ The BBQ Superstore – 169.6684
40. Rio Valley Meat – 169.6684
41. APORKALYPSE NOW – 169.6684
42. BIG POPPA SMOKERS – 169.6684
43. 4 LEGS UP BBQ – 169.1084
44. OUT OF BOUNDS BBQ – 168.5600
45. INSANE SWINE BBQ – 168.5484
46. * BBQ Longhorn Ranch Hands – 168.5256
47. SMOKEAHOLICS – 168.5140
48. WOLF’S REVENGE BBQ – 168.5140
49. MONTANA OUTLAW BBQ – 168.0228
50. THE BASIC BBQ TEAM – 167.9772
51. SAUCE THIS BBQ – 167.9656
52. Putz Butts BBQ – 167.9656
53. PB&J’S BBQ TEAM – 167.4172
54. WINECOUNTRYQ – 167.4056
55. Sweet Smoke Q – 167.3712
56. GRILLS GONE WILD IOWA – 166.8456
57. GAME ON BBQ – 166.8228
58. *Sea Side Smokers – 166.8228
59. EGGSPERT BBQ – 166.2628
60. BAD BONES BBQ – 166.2512
61. JO-BAWB’S BBQ – 166.2400
62. Smokin’ Mo’s – 166.2284
63. PITBULL BBQ – 166.2284
64. *Smoke ‘Em All – 165.6800
65. LAKE HOUSE BBQ – 165.6800
66. BLUE CHIP BBQ – 165.6800
67. * Gecko BBQ – 164.5600
68. GETTIN’ SAUCED – 164.5372
69. *Arrowhead North BBQ – 164.5256
70. *Sticky D’s – 163.9428
71. BRINGINGTHEHEATBBQ – 163.3944
72. JACK’S OLD SOUTH – 162.8344
73. Smokin’ Hoggz BBQ – 162.8112
74. FINN’S FINEST BBQ – 162.7884
75. CRASH TEST SMOKERS – 162.7884
76. THE CHILLY WATER SMOKERS – 161.0968
77. *Prairie Smoke & Spice BBQ – 161.0856
78. Team Unknown BBQ – 159.9196
79. LIL EARL’S BUTT NAKED BBQ – 158.8684
80. *BBQ Brothers – 158.8116
81. BEHIND BBQ – 158.8000
82. *Smokin Yankees BBQ Belfast – 157.6572
83. INDIAN TERRITORY SMOKE – 155.9772
84. *Grill Ueli BBQ Team Switzerland – 155.4400
85. *World BBQ Team Switzerland – 154.8000
86. RANCH HOUSE KITCHEN – 153.0972
87. * Black Forest – 153.0628
88. * Polish BBQ Kings – 152.5828
89. 3 LIL’ MACS BBQ – 152.5600
90. * Swinefellows – 151.9544
91. * BBQ Wiesel – 151.3712
92. *Cozy Pig Bbq – 150.8000
93. Bulldog Mountain Cookin’ Crew – 149.6572
94. *BrigBoys BBQ Team – 148.5028
95. Q Haven BBQ – 147.9544
96. * Salzburger Barbecue Bulls – 147.9544

The post Results from the Jack Daniels World Championship 2016 appeared first on .

Original author: Richard Wachtel
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in Grilling 544

Q & A with Gary Recipe Conversions and Dutch oven Cooking Questions

After watching How to Convert Recipes Using a Conversion Factor, fralican asks:
“But it doesn’t work for huge quantities, right? Like for 100 servings? Isn’t it better to base the multiplication on weight in that case?”

Soupbones shared his version of my Stuffed Sourdough Breakfast Rolls recipe:
“Just did this, but used left over pulled pork. Amazballs!”

Smoky Ribs BBQ & Southern Cuisine has a great Dutch oven cooking question:

“Another great Q&A Gary! I have a question for you. I’ve done very very little dutch oven cooking but something that I’m really intrigued by and would like to do more of on camping trips and such. I’m wondering if there is a formula that you go by for a certain size dutch oven verses how many charcoal briquets to place under it and on top of the lid for a desired internal temperature of the dutch oven. I’ve watched videos on this, and they pretty much tell you how many to use for the size dutch oven they are using for a certain recipe like dutch oven pizza, but never really explain why, such as desired temp inside the dutch oven, and what difference placing one less or one extra will do to the cook. I would like to know how to set up any size dutch oven with the proper amount of charcoal to reach a desired temp or close proximity. Thanks Gary, and really great seeing you post videos again :D”

Bill B answered our seaweed cooking question asked during my Cooking Outdoors Q & A with Gary – September 22,  2016 episode :
“Regarding the use of lettuce or cabbage instead of seaweed (@5:05)…The average salinity of sea water is around 3.5%, which supposedly yields 1/2 to 3/4 c salt per gallon of water. Adjust that back to a ratio of 2 to 2.5 tablespoons salt to 1 qt water.”

Q & A with Gary Oct 20, 2016

 

Videos discussed on this episode of Q & A with Gary

How to Convert Recipes Using a Conversion Factor

Stuffed Sourdough Breakfast Rolls

Dutch oven cleaning and Ribs questions | Oct 13, 2016

Cooking Outdoors Q and A with Gary – September 22,  2016

The post Recipe Conversions and Dutch oven Cooking Questions Answered | Q & A with Gary Oct 20, 2016 appeared first on Cooking Outdoors.

Original author: Gary House
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in Grilling 553

Learning how to Roll-Cut gives you the skill to turn larger cuts of meat into more flexible flat pieces used to fill with delicious ingredients. Pork loin and pork tenderloin are two good examples of meat that are perfect for cutting in such a way that it lays flat. Other large roasts lend themselves to the Roll-Cut as well.

The critical element in performing a Roll-Cut is using a very sharp knife. Without a sharp knife you run the risk of hacking the meat to pieces or cutting through the side and creating a hole. You don’t want the stuffing to leak out all over your grill or cooking surface.

Learn How to Roll-Cut a Pork Tenderloin

The pork tenderloin, in some countries called pork fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade.

As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

https://en.wikipedia.org/wiki/Pork_tenderloin

Pork Tenderloin recipes

Easy Stuffed Pork Tenderloin Recipe

Dutch oven Spice-Rubbed Pork Tenderloin Recipe

Asian Inspired Pork Tenderloin Sliders Recipe

Pork Tenderloin and Roasted Red Potatoes Skillet Recipe

Grilled Blackberry Glazed Pork Tenderloin

Have you subscribed to the Cooking Everything Outdoors show on YouTube yet? Join over 23,000 subscribers!

https://www.youtube.com/CookingOutdoors

New Outdoor Cooking Tips, Trick and Techniques episode every Tuesday

The post How to Roll-Cut a Pork Tenderloin | Knife Skills appeared first on Cooking Outdoors.

Original author: Gary House
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Stuffed Sourdough Breakfast Rolls grilled on the Island Grillstone!  Yes, you can bake on your grill and once again, I will show you how easy it is!

This recipe came together after receiving a gift package from my friends over at Cabot Creamery and King Arthur Flour. They sent me a bag of King Arthur All-Purpose Flour and a premium selection of Cabot Cheeses to use anyway I liked. Of course I planned to use my sourdough starter I previously made with grape and King Arthur Flour and I wanted to make the recipe on the grill. With a little reflection on my past travels, I came up with these Stuffed Sourdough Breakfast Rolls, reminiscent of a breakfast bun I enjoyed during my travels to Hong Kong.

I needed a breakfast roll recipe that I could use to make a dumpling-ish roll stuffed with sausage and cheese.

King Arthur Flour had the perfect recipe to use with my sourdough starter and the rest was easy.

Here is how I did it:

How to make Stuffed Sourdough Breakfast Rolls on the Grill

Sourdough starter recipe: https://youtu.be/n1_TyjeaJdM

Buttery Sourdough Buns Recipe from King Arthur Flour: http://www.kingarthurflour.com/recipes/buttery-sourdough-buns-recipe

Stuffed Sourdough Breakfast Rolls stuffing:

10 – 12 oz ground sausage
3 – 4 green onions, chopped
1 tsp coarse ground black pepper
8 oz Cabot Chipotle Cheddar Cheese, grated

Feel free to add these ingredient ideas: peppers, onions, jalapeno’s, Sriracha sauce, chestnuts, etc

Tip: to bake to a golden brown, apply an egg wash just before baking.

Bake at 350° F for approximately 15 minutes

For additional information on the Island Grillstone visit: http://www.islandgrillstone.com

Cooking Outdoors Breakfast Recipes

Easy Camp Breakfast Potato Boats Recipe

Easy to Grill Spicy Stuffed Jalapeño Breakfast Poppers

Island Grillstone Stacker Breakfast Recipe

Potato Crust Breakfast Pizza Recipe

Bacon and Egg Breakfast Boats

“Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!” “Cooking Everything Outdoors” ® 2008 – 2016

The post How to make Stuffed Sourdough Breakfast Rolls on the Grill appeared first on Cooking Outdoors.

Original author: Gary House
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On this episode of Q&A with Gary, I am answering a couple questions about Dutch oven cleaning and re-seasoning and the age old question about removing the membrane from the ribs before you cook them.

Let me know if you like the new intro!

Random Acts of Cooking said: “Hey Gary, glad to see you back cooking again. I’ll have to give this white sauce a try. Could you lower the vinegar taste a little by putting in just a touch of honey? Just wondering.” while watching my Alabama White BBQ Sauce video.

Cynthia W. wants to know: “I have a self cleaning oven but the self cleaning don’t work. How do I use my convection oven to Dutch oven and what temperature do i put the oven on and for how long.” After viewing my Cast iron Dutch oven re-seasoning and restoration techniques video.

1 week ago LumberjackPa made this comment and asked a rib question: “Excellent work Gary. I have a question for you….when and if you do pork ribs do you pull or score the membrane? I have found that pulling the membrane makes it more desirable to eat. What say you? Go:) Thanks for sharing.”

Finally, Gary L.  watch my Cast iron Dutch oven re-seasoning and restoration techniques also and needs help with Dutch oven cleaning “What do you advise on removing excess vegetable oil seasoning from my Dutch Oven? I properly cleaned & dried it, but then ‘over oiled’ w/ the wrong product, then baked-it-on. The result is a thick brown glaze.”

You can listen to my answers in the video below!

I you have any questions or thoughts about this video, please leave a comment below!

Videos mentions on this episode:

Cast iron Dutch oven re-seasoning and restoration techniques
Alabama White BBQ Sauce

Answering your Outdoor Cooking Questions every Thursday!

The post Dutch oven cleaning and Ribs questions | Q&A with Gary | Oct 13, 2016 appeared first on Cooking Outdoors.

Original author: Gary House
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Tri-Tip is a California favorite, we consume more Tri-Tip that any other state in the country, simply because it is amazing when grilled. Unfortunately, the price of Tri-Tip has sky-rocketed as demand increases, now that people are discovering how delicious Tri-Tip is. One of the ways to avoid sticker shock at the grocery store or meat market is to trim the Tri-Tip yourself. It is surprisingly simple to do and can save you a few dollars in the process by trimming the Tri-Tip yourself.

The video below demonstrates how to trim a Trip-Tip.

If you have never tried a Tri-Tip before, you might want to watch these videos for inspiration:

Tropical Grilled Tri Tip Recipe on the Island Grillstone

Coffee Rubbed Tri Tip Recipe

Grilled Butterflied Tri Tip Fajitas on the Island Grillstone

Blackberry-Chipotle marinated Tri tip dinner

Pellet Smoked Tri Tip with Oakridge BBQ Rub

Simple tips, tricks and techniques to make your outdoor cooking easier!

New episode every Tuesday!

Let me know your thoughts – How do you trim a Tri-Tip?

The post How to Trim a Tri-Tip Roast and Save Money appeared first on Cooking Outdoors.

Original author: Gary House
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Telefonica Gastro Park, was, quite frankly where I lost it. When faced with such overwhelming gastronomical delights, I completely lost my ability to take notes! Fork first, was my motto as dish after dish after dish, was placed before me to sample. It was ugly, vicious, down right hostile as 8 travel and food bloggers jockeyed for position to take photos and scoop up samples. Chef after chef presented their signature dishes for us to sample, creativity excelled, flavors blended, drinks flowed and pride shone in their eyes.

On October 3, 2016, wide-eyed and mesmerized, I entered Tijuana, Mexico for my very first time. The Tijuana tourist board invited 8 travel / food bloggers to explore and enjoy the delights of Tijuana and I was extremely fortunate with being included in this group. I had never been to Tijuana or any other part of Mexico except on a week-long trip to Club Med in Puetro Vallarta, which doesn’t count at all.

This is the first of several food delights I’ll be sharing with you from my trip to Mexico.

I loved this stop the most because of Telefonica Gastro Park is made up entirely of Food Trucks, 9 by my count.  Each food truck is own by Chefs that love what they do, their pride, creativity and professionalism shows in each dish they serve. There is a wide assortment of food offerings as you can see below, from traditional Mexican food dishes to Vegan offerings, Beer, BBQ and grilled entries, along with some amazing fresh fish dishes as well. Some have been in this business for many years, while some are new to it and their enthusiasm is without boundaries.

The Telefonica Gastro Park is, of course, all outdoors, with the food truck stationed to make wandering and selecting easy. They provide ample shade for you throughout the food court, with umbrellas, tables and chairs to enjoy your food. Personally I would love experiencing Telefonica Gastro Park during the evening hours as I noticed lights strung up throughout the food court.

I took so many photos between bites that it was difficult to determine which ones to share.

The food was spectacular so lets start with those!

Food of Telfonico Gastro Park 1 | Traveling 4 Food | Gary House Pizza of Telfonico Gastro Park | Traveling 4 Food | Gary House Grilled steak and vegetables of Telfonico Gastro Park | Traveling 4 Food | Gary House Food of Telfonico Gastro Park 2 | Traveling 4 Food | Gary House Vegan Tacos of Telfonico Gastro Park | Traveling 4 Food | Gary House Cold IPA Beer of Telfonico Gastro Park | Traveling 4 Food | Gary House Food of Telfonico Gastro Park 4 | Traveling 4 Food | Gary House Amazing Sausages Sandwiches of Telfonico Gastro Park | Traveling 4 Food | Gary House Food of Telfonico Gastro Park 3 | Traveling 4 Food | Gary House Food of Telfonico Gastro Park 5 | Traveling 4 Food | Gary House Drinks of Telfonico Gastro Park | | Traveling 4 Food | Gary House Traveling 4 Food | Gary House

As you can see, the food looked spectacular!

Though I managed to take a photo of everything served, I failed to right down what each individual serving was – a great dis-service to all the Chefs at the Telefonica Gastro Park.

The tacos you see above where Vegan!

Here are all of the food trucks at Telefonica Gastro Park:

Food trucks 1 | Telfonico Gastro Park | Traveling 4 Food | Gary House Cheese master of Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 2 | Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 4 | Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 3 | Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 5 | Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 6 | Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 7 | Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 8 | Telfonico Gastro Park | Traveling 4 Food | Gary House Double smoker boxes | Telfonico Gastro Park | Traveling 4 Food | Gary House Food trucks 9 | Telfonico Gastro Park | Traveling 4 Food | Gary House Grill and smoker box | Telfonico Gastro Park | Traveling 4 Food | Gary House

Pretty amazing!

The enthusiasm for grilled and smoked food is very apparent and very delicious!

This was a great experience for me, sampling so many of the great flavors of Baja California all in one location, just made my little foodies toes curl.

You can find out more information on the Telefonica Gastro Park by visiting them here:

Facebook

Instagram

Yelp

Tripadvisor

 

You can read about all my adventures in Tijuana, Mexico over on my travel blog “Never to Old to Travel

Full disclosure: All foods provided at no charge to sample, there has been no monetary compensation and all views and opinions are my own. This media trip was sponsored by Tijuana Tourism and Convention Bureau with transportation provided by Ticketon and Turismo Express.

The post Telefonica Gastro Park, Tijuana, Mexico | An Unbelievable Food Journey appeared first on Cooking Outdoors.

Original author: Gary House
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Alabama White BBQ Sauce

I am making Alabama White BBQ sauce for the very first time. Simple to make and perfect for grilled or BBQ chicken, just slather it on at the end or use it as a dipping sauce. Or even better yet, do both as I did in this video. White BBQ Sauce is a tradition in Alabama, created by Big Bob Gibson back in the 1920’s, it is found in every great BBQ restaurant.

This recipe is courtesy of my good friend Bill West, as published in his new cookbook, BBQ Blueprint available on Amazon.

Alabama White BBQ Sauce recipe
3/4 cup Mayonnaise
1/3 cup apple cider vinegar
1/4 cup Lemon juice
1/4 cup apple juice
1 tbsp granulated garlic
1 tbsp prepared horseradish
1 tbsp coarsely ground black pepper
1 tsp mustard powder
1/4 tsp salt
1/2 tsp finely ground cayenne pepper

Purchase Bill’s cookbook, BBQ Blueprint, on Amazon.com: http://amzn.to/2e2oNUl

Looking for great BBQ Sauce recipes? Check out these recipes on Cooking-Outdoors.com:

BBQ Baby Back Ribs with Orange Mango BBQ Sauce

How to Make Homemade BBQ Sauce Video

BBQ Ribs with Homemade Sriracha Sauce

Love to hear your thoughts on this video/recipe!

Have you ever tried White BBQ Sauce?

Like it / Love it / Hate it?

Leave your comments below!

 

The post How to Make Alabama White BBQ Sauce Recipe appeared first on Cooking Outdoors.

Original author: Gary House
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Grilled Cheddar Brisket BurgerBrisket is the national meat of Texas, and cheddar cheese curds are a superb delicacy here in Wisconsin. The curds I used for this recipe are only one day past squeaky fresh. And anyone who has eaten fresh cheese curds here in Wisconsin knows they really do literally squeak when you eat them. That’s how you know they’re fresh make that day.

Since I’m a displaced Texan here in Wisconsin, it only seems normal to combine the best of Texas with the best of Wisconsin. This recipe is a must try. You won’t be able to stop with just one!

If you can’t smoke a brisket, find a restaurant you can buy some smoked brisket at. And if you aren’t in Wisconsin, or the surrounding area, you’ll have to settle for the standard brick of cheddar. Either way, you gotta try these!

Grilled Cheddar Brisket Burger

Ingredients

1 lb. smoked brisket (finely chopped) 2 lbs. 85% ground beef

Preparation

NOTE: This is assuming that you've recently smoked a brisket, or purchased smoked brisket.
Let's make brisket burgers:
Take the 1 pound of the smoked brisket and finely chop it into very small pieces using a sharp knife. (NOTE: Using a food processor will make the brisket too sticky!) Mix this together with the 2 pounds of ground beef and form into patties. Get a medium hot grill going, and grill the burgers to your liking. NOTE: You can freeze some of the patties for cooking at another time!
3.1
http://www.smokedngrilled.com/grilled-cheddar-brisket-burger/

Original author: Curt
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Rib Eye Steak Grilling comment and more from the Cooking Everything Outdoors show!

2 years ago bawoodd11 made the comment: “I get a great crust on my grill(natural charcoal with a chimney starter) and an even greater crust inside with my cast iron skillet and the oven.  Why complicate and ruin a completely good rib eye? I am all about complex sauces for other dishes, but that’s because they need them.” They were referring to my Grilled Rib Eye Steak with Mushroom Wine Reduction Sauce video.

therealgeojanitor also posted a question 2 years ago: “I would like to know when you used the butter. I followed along with you step by step but can’t see when you used the butter.” on my Apple Cinnamon Caramel Monkey Bread cooked on the Grill Dome video.

Another comment from awhile back comes from dellasmom: “Dear Sir, If your food is indeed as good as I suspect that it is, you are doing yourself and your product a TERRIBLE disservice by referring to the pan drippings as “slop”.  That is what pigs eat…..stinky and disgusting pulled from some restaurant dumpster slop.”  about my verbiage on my video Worlds Best Dutch oven Ribs.

Also on my Worlds Best Dutch oven Ribs video, Northern Gardening asks: “Would any beer work or would recommend something other than what you use? Certain type of ale?”

Watch below to find out my answers.

Videos discussed on this Q & A with Gary:

Grilled Rib-Eye Steak with Mushroom Wine Reduction Sauce

Apple Cinnamon Caramel Monkey Bread
Worlds Best Dutch oven Ribs

Answering your Outdoor Cooking Questions every Thursday!

The post Grilling Rib Eye Steak and more Q & A with Gary October 6, 2016 appeared first on Cooking Outdoors.

Original author: Gary House
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