The upcoming BBQ season and helping those less fortunate

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.

Winter in Montana is usually as hospitable as Hoth in Star Wars.  Last year it was -31 on this date.  This year it has been very mild.  So mild in fact that last weekend it was 67 Degrees.  God definitely was telling me to make a brisket and so I did.  It turned out pretty good.   Next weekend I am hoping to smoke some more meats.  Fingers crossed - the weather is supposed to be in the upper 40s.

So next weekend I think I will smoke another brisket.  My high school BBQ Club meets every other Monday and the club has been growing as news of BBQ lunches spread like wildfire.  Unfortunately last meeting date I was not in school.  I told them I would make something special to makeup for it.  We have had beef short ribs, St Louis ribs, pulled pork, BBQ Beans and Smoked Mac N Cheese.  The Brisket costs a bit more and takes more time, but I think it would be nice for the kids to have some brisket.

Speaking of the kids - back in January - fifteen of the kids came together on a Sunday to prepare some BBQ for the local homeless shelter.  We smoked up 4 pork butts, beans and Mac N Cheese.  The shelter appreciated our donation.  I decided I wanted to make food for the shelter with the kids each month.  To help pay for the food, both for the students BBQ Club lunches and for the shelter, I set up a crowd funding site.  Hopefully the kids enjoy helping the homeless as much as they do eating the BBQ.  Please visit our Indiegogo page to donate to the club.  Learn the story behind "HS BBQ Club makes food for Homeless Shelter" and help us meet our goal. @indiegogo https://igg.me/at/bbqclub

As I mentioned in the Title - the upcoming BBQ season is upon us.  I negotiated two competitions with my wife.  I originally proposed 4 competitions, but we settled on one in June and one in August.  When I lived in Virginia - there were dozens of competitions within 3 or 4 hours.  In Montana - to find a dozen competitions I would need to drive 600+ miles away.  So I decided to take advantage of the two in Montana.  There is a 3rd one, but it is seven hours away.  That is right - drive 7 hours and you are still in the same state.  I am sure it a wonderful competitions, but not this year.   

That is it for this Bar Blog Que - I am going to try and post over Leap year weekend.  Please share the blog with anyone you think might find it interesting or would be willing to support the BBQ Club.  Thank you for your support and keep on smoking (meats).

New Year - New Que.....

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.

So I noticed my post from last weekend wasn't "published."  So there will actually be two in a row.

It's a cold time here in the BBQ World of Montana.  Temperatures have been mild (in 20s and 30s).  I did smoke my Christmas Prime Rib this year.....temperature was in the 40s that day.  This is important because today I am smoking a few short ribs.  It is 29 Degrees.  Definitely need to use my insulator for the smoker.

Why am I smoking short ribs today?  It is my 2nd year teaching at Helena High School.  Last year we started a BBQ Club and while interest was only a couple of students, I decided to renew the club this year.  With a bit more advertising (and food) the club has grown to 15 members (5 regular members.)  Every other Monday I bring in different BBQ plates for students to try.  We talk about regional styles, rubs and sauces during our lunch time meetings.

We have enjoyed Pulled pork, St Louis Ribs, BBQ Beans, Smoked Mac N Cheese, smoked Turkey.  For our Christmas party we had beef bourguignon. 

During the party we discussed getting together on the weekend in January or February (when the temperature rises a bit) and cooking up some shoulders for the local homeless shelter.  We also put out a challenge to our crosstown high school rivals for a competition, but so far I have not heard back.

So today I am cooking up our first Bengal BBQ Meeting Meal - Short ribs from my favorite meat market - Tizer Meats.  They have such great cuts of meat and while the price is higher than your local super market, the quality is much higher.  I will also be issuing the club members a challenge - to create their own rub.  We have talked about rubs in the past, but I think showing them how I make my beef rub, what it tastes like before cooking and then with the smoked meat will help them appreciate the process.

The short ribs turned out well.  They probably could have used a bit more time (30 minutes?) in the smoker, but overall the taste and tenderness were mostly there (a little chew to it.)  The other big reason for smoking this weekend in 29 Degree temperature is the eventual cold spell forecasted for Montana.  Last year the late January cold spell lasted 34 days - all of which were below 0 degrees - most of which were double digit negative and one cold morning at -31 degrees.  So, if I am gonna get one January cook in - better now than never.  Well hope you all enjoyed this Bar Blog Que - and we will talk soon.

The Results are in - We need more work

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.

My apologies to all readers.  Things got away from me after that August competition.  I am a full time teacher and the Monday after the Pit master Classic - Teachers reported to the schools for training.  The next thing I knew it was November.  Clearly - for now - one post every other week seems doable - we can expand to more if I find the time.

So how was the Competition?  It went great.  Organized by a great group of people, visited by thousands of BBQ Enthusiasts, and the competition was great.  The only thing I was really disappointed by was my brisket.  Otherwise - a wonderful event.  The SWAG Package from the hosts was great too - check out this nice apron.

We started out with a People's Choice Food Competition on Friday night.  We changed our menu last minute (to avoid duplication of another vendors goods - but can there really be too many tacos?)  Instead of Argentinian Chimichurri Street Tacos - we went with steak on a stick with a side of Cowboy Beans.  We had no idea what to expect - so we sold out in the first hour.  Next year we know how many people will be there and will plan accordingly.  The food truck across from us won the People's Choice - they had 30 people in line at all times and offered 6 items on their menu.  They had 6 people working and easily raised the most money.

Afterwards - we sat back and relaxed.  Then I realized I had neglected all of my Friday prep rituals - and would need to start trimming, injecting and prepping the meats for that night.  It was still fairly early (8 PM).  The kids were busy in the RV.  As the evening grew later, the temperature started dropping.  It was August and we were in the Mountains - so 40 degree nights were not unheard of, but I was ill prepared and a chill had set in that Jim Beam slowly warmed.

Around midnight I started my fire and got the smokers up and running.  I finally got my big meats in the smokers and I realized that the temperature was hovering just under 200.  I realized my meats were going to need some babysitting. While the metal it was produced with was thin and not well insulated - it had been very good during the previous winter after my purchase of a  Water Heater Insulation pad.  This was a problem today, however, because I was not prepared and had not brought it with me.  So I spent the first hour trying to get the heat maintained.

Around 3 AM I decided to wrap the entire smoker in foil.  It made mopping the meat a bit tough, but it was worth the effort as the temperature settled in at 240 degrees.  So now I had some time on my hands, and a bit of Kentucky antifreeze in my tummy - I got a bit creative.  Something about the cold evening struck me similar to the HBO Series Game of Thrones - not so much White Walkers or Social Political make up of the 7 Kingdoms, but more so that I felt "winter is coming."  That made me think of the Night's Watch oath they take when they join and I quickly edited it to be used for BBQ:

"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 - (unless she is really cool and likes BBQ), hold no lands (my family is sleeping in my parent's RV), father no children - (while grilling - but that would be pretty kick ass). 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 with his warm drink. I light the fire that smokes the meat, the light that brings the dawn (when someone else can feed the coals) , 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."

By 5 AM - the meat was wrapped, I packed the hot box and headed to the RV for an hour nap.  Bless my wife - who somehow got me up and going around 630 AM.  The Temp was still over 200 after my absence - so I quickly stoked the heat and readied the ribs.  Everything went well.  The chicken was neglected as usual.  My pork looked great and the money muscle had a wonderful smoke ring.  The ribs were wonderful (other than my slicing - need to work on that.)
The Brisket seemed a little over - which really disappointed me.  I had spent so much time watching the pork and ribs I had pulled the Brisket a bit later than I should have.  The chicken, well was chicken.

We waited around until the afternoon - and they announced the scores.  We earned 18th Place overall - our 2nd highest point score in our short career.  Ribs and Chicken set new highs, while Pork and Brisket were close to our second highest scores.  I was slightly annoyed with one judge who scored me as a 3 on my Pork because [their comment] "it tasted like you put apple cider vinegar and red pepper flakes on my pork - it was horrible."  Guess they are not a Carolina sauce fan.  Oh well - sure that score didn't drop me too many places to 12th.  I walked away satisfied, a little disappointed, and looking forward to next year.

Congratulations to Montana Outlaw BBQ for their win and Camp House BBQ for their reserve.

There was a nice newspaper article about the event:  Barbecue pitmasters compete in annual state competition https://www.bozemandailychronicle.com/news/barbecue-pitmasters-compete-in-annual-state-competition/article_5ca67bf8-4b6e-55b3-9730-63a58fe4d311.html via @bozchron

Originally posted 1/5/20 - resubmitted 1/11/20

Preparing for Competition - picking out meat, packing up supplies and promising your wife she will have a good time.

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.  

My apologies for publishing Sunday's Blog on Tuesday.  To stay on track - we will post this Blog-I-Que preview for this weekend's BBQ Competition on Thursday.  Our focus will be on preparing for the competition, some stories of past competitions and some pictures of our past BBQ.

I would like to begin by saying Big Boyz BBQ are still new to the game - as we have only competed in 6 competitions.  We, like many BBQ competitors, are amateurs that decided to spend a bit of money - well a good deal of money, to face off against some week in and out competition teams.  We were fortunate to be in some great tournaments in the east coast - that brought some great competition.  We have learned from, drank with, and competed against some regional and national giants in the BBQ world including Cool Smoke, Jack's Old South, APORKALYPSE NOW, Hot Wachulas, Old Virginia Smoke, Serial Grillers, 3EYZ BBQ, and a couple of teams that really helped us out our first competition ever - Big Bully BBQ and BBQ Nuts.  That was the first thing we learned is the BBQ teams all are more than willing to help you out.  Sharing recipes, insights, and sanitation tablets (that was a close one.)  

Our first competition came about after a few beers and some splashing around in my pool.  Ryan's family and mine were sitting back - eating - probably grilled Pizzas and I saw a flyer in the newspaper.  The Washington Post was running a huge advertisement for the Safeway National Capital Barbeque Battle.  Ryan and I had been back yard smokers for years - but we said - next year let's do this.  This one truly is a pricey competition ($500), but initially they sponsored the meats you would use - 2 Briskets, 2 Shoulders, 3 racks of Ribs and 2 whole chickens.  Unfortunately - after Safeway stopped sponsoring it - the free meats disappeared too.  But we were hooked.  We did another Capital BBQ Battle, as well as a couple of BBQ Jamborees in Fredericksburg, VA and the Beltway BBQ Battle in Maryland.  

To pay for these extravagant events - we would have fundraisers in our communities.  Friends and family would come over drink beers and donate $10-20 for a plate of Pulled Pork, Brisket, BBQ Beans and Mac N Cheese.  The funds would usually pay for the upcoming $250 events or the meats that we would be using.  I remember one "professional" BBQ guy mocked us our first year at the Capital BBQ Battle - "too many back yard guys think they can compete with us - people might say you have good BBQ, but are they willing to pay you for it?"  Yes they were - but the expenses just were too much for amateurs to pay and we stopped competing.  Last year my family moved back to Montana to be closer to my parents and that is why I was so excited this year to compete.  Back in the saddle.  

I always forgot something when preparing for a competition.  I even forgot my rub twice - TWICE.  So prepping begins asap.  We are also fortunate that my parents have offered to let us use their Class A RV.  Much better than sleeping in chairs.  My wife Jackie, who has said many times, "don't include me in your BBQ shenanigans" has helped me a bit preparing - finding me containers for my supplies.  She has agreed to join me at the event - but again has let me know this isn't her thing.  That is okay - for anyone that has ever flown solo in an overnight cook - just having another person that might hear the alarm clock is nice, not to mention someone else to talk to you as you prepare your turn in box.  Ryan's wife Lacy always took care of that for us - I wonder if it is too late to fly her out here.

Meat selection this competition was pretty good.  I found a few nice butts with a good sized money muscle.  Briskets were Prime cuts, but only 15 lbs - I was hoping for larger ones.  Ribs were good size and I ended up going with Chicken thighs and legs.  Still trying to find the rub for the chicken, but I did go back to Ryan's Rib Rub.  

Our next Blog-port will come to you on Sunday after the competition.  I will share wonderful stories of team camaraderie and smoked meats and hopefully will be able to let you know the last name anyone heard was "Big Boyz BBQ" and hopefully not followed by "You are making a scene."  Good luck teams and everyone else - enjoy your weekend.

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.

Thank you for joining us in our little BBQ Blogistan.  Our first edition will be focusing on the upcoming Montana Pitmaster Classic held in Bozeman, MT next weekend (August 23-24).  This will mark Big Boyz BBQ's first competition in the west and my first competition without my BBQ Partner Ryan - who unfortunately did not move to Montana with us in 2018.  Booo.

In preparation for the competition I did a bit of a practice run yesterday on St Louis Ribs and Chicken legs.  While I usually use thighs, I decided to give the old leg bone a run yesterday.  Big Boyz BBQ has never found a chicken rub that we especially like - so we are always on the lookout to try various online recipes and sample commercial brands.  As for ribs - Ryan has a great rub - in which we have done very well in competitions.  But as mentioned earlier, Ryan will not be helping in this competition so I decided to take a short cut and use a commercial rub - called "Memphis BBQ Rub."  Most clever names on BBQ Rubs generally make up for their clever name with lack of flavor in the product - so I thought simple might be just the ticket.

As for how I cook the ribs - I use the 3-2-1 method - 3 hours in smoker with apple wood smoke, 2 hours in smoker tightly wrapped in aluminium with brown sugar, honey, butter and some Apple Bourbon, and finally 1 hour in higher heat after the sauce is applied.  I spritz once or twice during the 3 hour unwrapped cook.  How do you know if it is done - toothpick test works great - if it slides in without a problem - its done.  

So how did it turn out?  Chicken Legs were much easier to prep (scrape the skin is much easier when the skin can be pulled down like a sock.)  The chicken also had a great bite through skin - however, the search continues for my ideal rub.  Might do a mix of thighs and legs this upcoming weekend.

As for the ribs - the old saying - if it ain't broken don't fix it.  While the ribs turned out great in tenderness and appearance - see the nice smoke ring - the rub was too over powering and way too salty.  Time to get my lazy butt up and start mixing up Ryan's Rib Rub.

The lesson learned here today - don't go changing your recipes 7 days before an event and don't trust a rub that is called simply "Memphis BBQ Rub." 

Best of luck to any and all that are competing this weekend.  May I hear your name called last.  See you in 5 days Bozeman.

BBQ Bytes

Hello BBQ enthusiasts
We @ Big Boyz BBQ will be discussing BBQ in the weeks that follow.   We will post on Tuesdays, Thursdays and Saturdays and our posts will include some of the best BBQ spots in the country, as well as information on distinctive regional styles and my favorite sport - BBQ Competitions.

Enjoy upcoming posts - Our official launch will be August 19 in preparation for the Montana State BBQ Championships on August 23 in Bozeman, MT.