BBQ Podcasts - when your daughter wants to just listen to her headphones on a 6 hour drive to a Competition.

 
To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

Podcasts have been around for years.  I used to think I was technologically advanced.  But not in the world of Podcasts.  I knew what they were, but never really bought in or followed any - Until this past off-season for BBQ.  One that initially jumped out was Pitmaster, an Old Virginia Smoke Podcast.  

https://pitmasterpod.podbean.com/

Old Virginia Smoke is a BBQ team from Virginia.  We had the pleasure of waiting in line at the Capital Barbeque Battle to load in on Friday night.  Washington, DC traffic is always a disaster, but close down Pennsylvania Ave during rush hour, you are bound to have problems.  That translated into sharing a few beers with Luke Darnell, Pitmaster of OVS.  

Once I saw the Podcast - I quickly started to follow it.  Driving long distances in Montana - having a Podcast that stretches those miles with you was great.  I pretty much knocked out all 70+ episodes in the week leading up to and the drive to the Montana BBQ cookoff a couple weeks ago.    What I enjoy is the Luke Darnell shares stories that are similar to what I experienced in the load in - friendly chatting, sipping on beers and really getting to know you.  He also has a great group of guests that he has on the podcast that have interesting stories as well.  I think one of my favorites was the podcast with Burnt Bean Company's Ernest Servantes whose complete honestly was fun and realistic.  From asking in regards to PitMasters season 1 - "why is Tuffy's beef injection so thick?" to his least favorite thing about social media today is the brisket squeeze, "everyone knows there is a strip of fat between the flat and point," Ernest had me laughing most of the show.

OVS podcast got me thinking - what other podcasts are out there - so this week I did some research on what I could listen to during my 6 hour drive to Miles City Cowtown Cookoff.  One that instantly popped was the ESPN of BBQ Podcasts - The BBQ Central Show.  Clearly a well written and designed show.  My first episode I listened to was with Malcom Reed (HowtoBBQright.com) talking about Brisket and Kosmo of Kosmo's Q Line.  I, then, had to go looking for the other parts of the 4 meat series with Malcom Reed.  

https://www.podbean.com/podcast-detail/u27qs-3e8ae/The-BBQ-Central-Show-Podcast

After a little research into Malcom Reed (other than his youtube channel) I found Malcom Reed's BBQ Podcast - "Malcom Reed's HowToBBQRight Podcast."  The episode I listened to discussed Competition BBQ.  While I have been doing competitions for eight years, I thought his advice to first time competitors spot on.  Both of these podcast were great.  "Doing a mock contest at home," was great advice.  I remember the first time I tried this - I quickly realized - cooking by myself was going to be tough.  Another advice was game planning for more than one smoker.  I had hoped I could just use one, but last comp I realized I needed my 2nd one.  Today, I am installing my 2nd BBQ Guru DigiQ.  Great information for those first timers.

https://howtobbqright.com/

A few others I checked out during my exploration were Live Fire Cooking Podcast, BBQ Nation, Kevin's BBQ Joints, but one of my new favorites is Tales from the Pits.  Pit Life BBQ was hilarious - New England BBQ, but overall they are super knowledgeable.  In reality - there are so many podcasts - I will need to do my research further to find more.

So we are on the road and this trip - I have plenty to listen to along the way.  Wish us luck.  We will keep you updated over the weekend via BigBoyzBBQ on Twitter and BigBoyzBBQMontana on Instagram.

June Trifecta - Three comps in one month.

 

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

Absarokee is in the books.  The competition was a mix of good and bad, but mostly good.  It was hot when we arrived.  By the time Anabell and I were unloading the trailer - it was already mid 80s.  But we did get set up and focused our attention on relaxing.  By the time my wife Jackie and son Monty arrived, it was hot.  They went back to the hotel to check in and enjoy the AC, while Anabell and I started getting the food prepped.

After a while, we took a break and went and visited our neighbors Owens BBQ and Beer Belly BBQ.  After enjoying some light refreshments it was back to the Pop ups to start prepping and getting Anabell ready for her 4 hour nap.  Since joining the team, we have played with our timing and decided this was definitely the best route so far.  I am usually very confident that my smoker with its new BBQ Guru DigiQ could maintain 3-4 hours without a problem on one basket of charcoal, but this night - something was off.  The fan was running continuously and the Smoker temp never got about 230.  Around 5 AM I realized that one of the racks in the smoker was not fully pushed in and was pushing the door open slightly - releasing the other 20 degrees of my heat - and eating up a basket of charcoal every hour.  We weathered the night - it definitely cooled off.  Usually - after a cold spring in Montana, I would welcome 52 degrees, but on this night it was cold.

In the morning - after eating some Huckleberry Sausages (they were pretty good) and my usual Shrimp and Grits, the temperature started to rise quickly again.  I could feel my legs cramping from the day before - so I continued by water and electrolyte regiment.  By the end of the weekend I had consumed over 4 gallons of water.  Probably sweat out 7 gallons.  

The food all pretty much came together in perfect harmony.  With one exception.  I was trying to cook three butts, a 20 lb brisket, three racks of ribs, a dozen chicken thighs and a 4 lb short rib rack in a smoker that can not hold all of it.  I usually cook a 15 lb brisket, 2 butts, and 3 racks.  This meant I had to light the 2nd smoker.  It is an identical smoker, however, I only had one DigiQ installed.  I jerry-rigged a fan system for Smoker #2 and put 2 of the mostly cooked Pork Butts (in lasagna pans), all three racks of St Louis Ribs and later the chicken and Short Ribs in Smoker 2.  

As the Pork butts finished I released the hot air and then stuffed them into my Cambro.  I also pulled the Brisket (around 188) and let it rest in the Cambro.  The ribs were on their way and I finished the Chicken Thighs on the weber kettle - with some intense heat to crispen up the skin.

Saucing has been my downfall.  For some reason I continue to argue with myself and do not compromise on my regional flavors, and while overall 4-5 judges score my taste as an 8 or 9, there is always 1 or 2 that score it a 7 or even 6 with some comment about weird taste.  So I continued my destructive ways with ribs - using my Memphis style BBQ sauce.  Its a bit more tangy and thin than KC Style - which I have learned is what the judges expect in Montana.  I did use a KC Style sauce on the chicken.  On the pork I used a piedmont style of Carolina BBQ.  I gave up on Eastern Style, however I still use it as a spritz during the cooking process.  I switched to a new Texas style brisket sauce for this competition and used some au jus from the cook.  I spent a long time prepping the Burnt ends and unfortunately did not tend properly to my slices and they seized up after I pulled it from the Cambro.  This is where I am becoming stumped.  My first Wagyu Brisket was over done at 195.  My 2nd was perfect at 185.  This one was 188 and while my first slice was great - it tightened up.  Beer Belly BBQ shared their thoughts on Cooking temps for Wagyu Brisket and said they pull theirs once it is over 210 degrees.  

There was a open category - for which I decided to cook my short ribs.  Fortunately for me - they were not quite done as it neared turn in time - so I just opted to not turn in the freeby category and I could enjoy the ribs myself.  Which I did.  

The weather changed quickly and we soon had the BBQ site packed up.  Anabell and I waited for the results.  It is weird to hear our name being called - as this was our 2nd call ever.  This weekend marks the 8th year Big Boyz BBQ has been competing.  Eight years ago - my buddy Ryan and I started our BBQ career at the Safeway National Capital BBQ Battle.  We did decent enough to inspire us to keep on competing.  So we received another call this week in Chicken.  The other categories were close, but no calls.  The best part is our scores went up in every category - except Chicken - it will be hard to top 175.  Overall - we were in the middle of the pack - with some quality teams.

We start the entire process over again tomorrow - when we head east to the Cowtown Cook off in Miles City, MT.  It is almost a 6 hour drive, but I will have my trusty shotgun rider - Anabell with me - listening to her head phones as I randomly mumble about this and that.  Great times are ahead.  Check back tomorrow for another edition of BBQ Bytes - where we will focus on Podcasts about BBQ.  See y'all tomorrow!

I Light the fire that smokes the meat - I am the Nights Watch.

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

It was hot when we arrived.   Surrounded by snow capped mountains, it was a cruel unpack,  but we eventually got there.

We hung our new logo on our new banner - it looks great right?  Thank you to City Lights Sign Co. For such great work.   Our old banner hangs beside it - granted by Flags from the great state of Montana and the Commonwealth of Virginia.

We were also visited by some old friends from Owens BBQ and Beer Belly BBQ. I got to work trimming the 22 lb Wagyu and afterwards Anabell and I went to socialize with our neighbor.   Soon there after we set up the air mattress in the truck.   Anabell went down for her 4 hour nap and I prepped the pork.  Just after midnight our smoker was ready and we loaded three big ol' butts and our Brisket.

I cleaned up my station and did the dishes.   Last year I received a portable 4 basin sink with water pump and hot water heater for my birthday (thanks mom and dad).  It worked like a charm. 

So now I will sit and wait. I'll probably prep the chicken tonight.  Around 2 AM, I will take a short nap and be back awake around 4 or 5 to prep the ribs. I also will prep my Dinosaur Ribs - SRF - short ribs.  

While talking to my neighbors - it seems most people around these parts are "start at 5 AM - Hot and Fast" kinda people.  Nice to sleep,  but not me - I'm more of the Nights Watch kinda Pit Master.  

Night gathers, and now my watch begins. It shall not end until my brisket is done (or at least 202 degrees). I shall take no wife on these competitions, hold no lands, father no children - unless they LOVE BBQ.  I shall wear no crowns and win no glory (unless called last - fingers crossed) I shall live and die at my post next to the smoker (or be killed by my teammates for letting the fire go out) I am the head band flash light in the darkness. I am the watcher in the pop up. I light the fire that smokes the meat, the light that brings the dawn, the horn that wakes the sleepers (thank you horn that woke me), the smoker that feeds the realms of men. I pledge my life and honor to the BBQ Night's Watch, for this night and all the nights to come.

Time to check the temp!

Big Boyz BBQ BBQ Bytes 

A BBQ Blog

DAY 1 - Set up and Start Your Fires

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

“Brisket is one nasty cut of meat. It will fight you ferociously as you try to tame it. Once you do, though, it lays down like a cuddly puppy and rewards you with a big, delicious hug.”

— Danny Meyer

I start with this quote - because it was the focus of my off-season cooks. Over the past few years I have had to improve my pork and ribs to make up for losing my BBQ Co-Pitmaster after I moved back to Montana. My scores have gone up, but at the cost of my Brisket. So this year - I decided to work with a little better product.

Last blog we talked about the upgrades I made for this season. I already know each of those products was worth the investment. SRF, BBQ Guru and Meatstick have all surpassed my expectations. Now I can't wait to see how they improve my scores. With that said, the ever present asterisk - placing and winning money would be great, but as long as my scores keep going up - I will be happy. I would be happier if there was a giant cardboard check going home with me too, but still happy.

I also look forward to seeing some of the great BBQ friends/teams we see each competition. Owens BBQ from North Dakota (who competed at the Royal and the Jack last year) will be there this weekend. I was actually introduced to them via Facebook from a high school friend Ron Fischer. He is also friends with Marty and Tanya Owens - who were directly across the lot from me at the Montana Pitmaster Classic. I mosied on over and introduced myself via Ron. Other big names will be there as well. All serious competitors - 202 BBQ, from Helena; Montana Outlaw BBQ - perenial winners and several more great teams are here with us today.

Speaking of good teams - a little shout out to an east coast team that we have had beers with a few times (Washington, DC, Fredericksburg, VA, etc) - Old Virginia Smoke. I have been listening to their pod casts the past few months. Informative and entertaining - y'all should check them out.

https://oldvirginiasmoke.com/

So we begin today. My daughter and sous chef Anabell and I will start our journey to Absarokee around 9 AM - hoping to arrive in the small mountain town in Montana around noon. My wife and son will be joining us later. I secured a hotel down the road (14 miles) for them on Friday night. Anabell and I will take turns sleeping onsite.

Watch for an update tonight.

2022 BBQ Competition US Tour

Big Boyz BBQ BBQ Bytes 

A BBQ Blog

2022 BBQ Competition US Tour

To all the Masters of the Grill, Chiefs of the Charcoal, King of the Pit, Boss of the BBQ - also known as the dude in the apron.

 The above map was designed in the off season to best utilize my summer vacation.  As a school teacher, I am blessed with wonderful students each year, but also 12 weeks of summer vacation.  As a teacher, I am also cursed with a salary that rivals most entry level careers.  So my wife suggested shortening the trip and I agreed.  What I came up with was a much more conservative BBQ Odyssey, but one that was much more in my budget.

Our Season begins June 10-11 in Absarokee, Montana @ the Montana BBQ Cook Off.  This is a qualifying competition for both the American Royal BBQ Championships and the Jack Daniels World BBQ Championships.  Last year we did not fair well at this competition.  

The next trip is 2 weeks later to Miles City, Montana for the Cowtown Cook Off, another qualifying event for the world championship's.  We went to Miles City last year.  We had, generally, good scores, but hopefully we will do better this year. 

We will take off less than a week later for our longest journey to go to the Sweet Home Ice Box Challenge - in Sweet Home, Oregon.  This is a new contest for Big Boyz BBQ, but it does have the largest prize purse in the western United States.   So that makes our final competition in Bozeman, MT @ the Montana Pitmaster's Classic on the last weekend in August.  It is always a well run event.

This year we did some upgrades at Big Boyz BBQ.  I am still using my two Dyna-Glo offset smokers and my weber kettle, but my upgrades should help out a lot.  BBQ Guru has a great line of BBQ Temperature Controls, such as the Digi-Q.  I have been using the DigiQ for 3 months and it has made a world of difference.  Even in the colder than usual spring we have experienced this year in Montana, the DigiQ has been able to maintain my temperature on my cooks without the babysitting I am used to.  

I have also invested in several thermometers for my cooks.  The newest thermometer I have is my Meat Stick, a wireless meat thermometer.  Technology, like the meat stick and DigiQ are helping me serve great BBQ.

As for meat, I have also invested in my brisket selection.  Snake River Farms has the best Wagyu Brisket I have ever had.  My first experience cooking the 20 pounder was slightly over done.  It tasted great, but didn't slice well.  I pulled at 193 degrees.  Seems it needs to be pulled around 185.  My next brisket was proof.  Same size brisket - 8 degrees lower and it was a perfect tenderness, appearance and taste.  I also have enjoyed smoking SRF's Wagyu short ribs.  They were also amazing, tender and tasted great.  I am going to enter them into this weekend's "open" Bracket in Absarokee.

So this week I have been organizing my supplies and packing up the trailer and truck.  Check back tomorrow for more BBQ Bytes in our preparation for the Montana BBQ Cookoff.