Posts Tagged ‘Competition BBQ’
Michael Gebert is one of our favorites when it comes to documenting BBQ. He is especially near and dear to us, since he hails from Chicago. His blog Aptly named Sky Full Of Bacon, highlights and documents his food adventures and writes for a number of publications. Sharing this video with you that came as a result of his embedding himself with Mike Mills at the Praise The Lard BBQ Competition, which is celebrating it’s 25th Anniversary this year. Enjoy the sights and sounds of what it is like to be at a BBQ competition. We have been down to Murphysboro, IL twice, have met so many great folks and have judged the KCBS contest in the past. If you ever want to experience something really special, this is one not to miss!
Enjoy more of Michael’s video’s at his Sky Full of Bacon Vimeo Site!
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Having just sold out of Rooftop BBQ Sauce, we called to re-order and found out that Green Mountain Grills has added it to their line up of sauces and rubs. The best blog post I could find on this which tells the story:
Green Mountain Grills Pitmaster BBQ Sauce
Last week I alluded to a coming announcement about Rooftop BBQ Sauce. Andy announced just yesterday on the Whiskey Bent Radio Show that team’s long time sponsor, Green Mountain Grills, is producing the Rooftop BBQ sauce; repackaged, rebranded and with an improved formula: Pitmaster BBQ Sauce.
Starting next week it will be shipping out nationwide to all GMG stores and beyond. While the team will still be selling the sauce at their events, GMG will be the sole distributor and they will be making it much more available and at a more inexpensive price at $5.99 a bottle. It has also been repackaged in a plastic bottle with a new label and has been thinned out with the addition of apple juice.
Everyone we talk to seems to have an opinion on Andy’s decision to do this, but as I may be the only one who truly knows how much Andy works while running a side business—or two— in addition to a full time job. He never stops. Now, taking and shipping sauce orders has been lifted off his shoulders and he can focus on what he truly loves: cooking amazing barbeque.
Big thanks to Samantha Allen for her beautiful blog and having some information on this exciting announcement!
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When we were contacted by Malcolm Reed, creator of “How to BBQ Right” Blog and Newsletter, active member of the Social Network for The BBQ Backyard fans and, a Pitmaster who is on roll (Two Grand Champions in 2012!) to carry his rub, it was an easy choice! So here it is folks, The BBQ Rub! When it comes to recipes, video, and tips galore, his newsletter and blog are tops on how to do it on the competition circuit, or in your back yard.
Killer Hog’s – The BBQ Rub brings out the natural flavors in meat and builds a beautiful, mahogany bark on pork, beef, and poultry. Killer Hog’s – The BBQ Rub was developed as a competition BBQ rub by the Killer Hogs Championship BBQ Team. This rub allows you to turn out BBQ like a professional pitmaster. The Killer Hogs Championship BBQ Team spent years perfecting their BBQ dry rub and now you get a chance to experience the flavor.
The BBQ Rub brings out the best in everything you cook. The BBQ Rub is balanced with a special blend of sugar, salt, heat and other spices. Combining for an amazing flavor that’ll have your mouth watering before it even goes on the meat. After your done cooking, shake some on the finished product, that is what he recommends.
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We had heard rumors of this place for some time and when Steve Dolinsky reported that “Chicago q is the city’s first “elegant” BBQ palace” we knew the time had come. We were delighted to hear that Lee Ann Whippen of BBQ Pitmasters fame was the Chef and Partner, we knew we had yet another special BBQ place in Chicago. Lee Ann has moved to Chicago to make this place something special and that speaks to the mix of authentic competition and Virginia BBQ. Combine that with an atmosphere that you can only find in the Chicago Gold Coast, they did a fantastic job. The decor is like a chic Southern Plantation meets modern casual restaurant space. It is wide open with a cool bar, great dining area and a couple of private rooms including flat screens for watching sports. They also do carry out which they said is a huge part of their business.
Staff was really knowledgeable and this was an important part of the experience. When we mentioned that we owned a BBQ store we were treated to visits from the General Manager as well as Lee Ann herself! Lee Ann was really friendly, shared some of her experience of Chicago and was happy to spend the time and energy needed to make the place a success. Our waiter was awesome too, he was very attentive and even got us a kitchen tour, complete with a look at the smoker! This place is the real deal, a gorgeous kitchen complete with a smoker that is gas fired, but real smoking wood stacked right next to it.
We had to try the Kobe beef brisket and went for the Competition Spare Ribs as well as baked beans, fries and mac and cheese for the sides. BBQ is served with the sauce on the side, one is a mild sauce and the other has a little spice to it. The Kobe Beef Brisket was a little dry for my tastes, but very tasty and had a great smoke flavor. The bark on the outside exposed the Lee Ann Whippen Family signature rub “Pig Powder”, which tells me that it was cooked right but needed sauce to make it delicious. The Competition style Spare’s were so damn moist and pink that they pulled right off the bone. They had a great glaze to them which was tasty and perfectly complimented the rub. When we took our kitchen tour we noticed that each rack is wrapped in foil, just like most do in competition and pulled out of the smoker just before serving to you.
The sides is where you could taste all the love. We have heard that their onion rings are not to be missed, sorry we missed them. The Mac and Cheese was special, not
your run of the mill side dish, and we loved it. Overall, it was great to have something this authentic and special in Chicago. It is a great atmosphere and the prices are reasonable based on the neighborhood and the level of service you receive. They have a balance of southern hospitality and fine dining. You could go there to watch a game in the bar, carry out, have a nice dining experience with friends or enjoy a large party in one of their signature private rooms. Exciting to see Modern BBQ hit Chicago, and to have a real BBQ Pitmaster and a high standard of service complete the experience.
You can book a reservation right from their site, I would recommend one as you never know in Chicago. They are kid friendly, casual dining and have more on the menu than just BBQ (The qBurger sounds out of this world).
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Gretchen and I are pleased to welcome many new products to BBQ Pro Shop. The latest offering is from The Rub Co which is out of California and they bring us three new All Natural rubs that we are sure you will just love.
Santa Maria Style – A blend of salt, garlic and spices, it is sure to spice up just about anything that you put it on. We have used it on roasted chicken and it is highly recommended to try it on beef as well.
Barbecue – It has a sweet touch of heat and is excellent on pork, chicken or in chili. This is a classic but very special rub.
Competition Style – This is the one that will win over the judges in your family. It has a sweet flavor and a little heat that will help let your friends and family know it is coming.
Original – This Original Rub from The Rub Co, is considered “Spicy” but it is also savory with a kick! Great way to spice up all meats and vegetables.
The Rub Company was formed to provide cooks of all types with top-notch, all natural seasonings. The offer gourmet rubs from high quality ingredients at an affordable price. BBQ Pro Shop has heard a lot about these rubs and we are more than confident that you will be blown away by The Rub Company’s second-to-none gourmet rubs.