Turkey Smurkey…..Answers For Turning Out Top Notch Turkey

Share

This time of year Draper’s BBQ cooks a lot of turkeys we also answer a ton of questions about how we do our turkeys.  Unfortunately even if we told you exactly how we turn out top notch turkey goodness not everything would easily translate to how you are cooking your turkey.

With that thought in mind I thought I would cover some basics that will make you the hero of the big day, which is tomorrow, so these are last minutes tips based on things you likely already have in your pantry / fridge.

The single biggest question we get is “what is your brine recipe?”  Well to be honest we dont use a traditional brine recipe any longer.  There was a time I swore by wet brines for turkey but as my proficiency grew with cooking them I found my need for them greatly decreased.  The reality is that brines do not penetrate deep into the meat like we think it does and wet brines can be a hassle when you are doing more than one bird.

What we adapted to replace wet brining is a process called dry brining.  It accomplishes the same task, but is much easier to deal with overall.  Now you maybe asking yourself, “what is this crazy meat magic you speak of?”  Dry brining is little more than sprinkling the turkey with salt about 12hrs before you cook.  Doing this accomplishes the same thing as a wet brine BUT it does not compromise the ability to create crispy skin like a wet brine.  It does not take a lot of salt, literally just a light sprinkle and pat dry and let sit in the fridge and that is it.  You can of course add more herbs and spices to the dry brine if you wish.  Just remember to wipe off any excess moisture and dry brine before cooking.

We also employ a process of using herbed butter to bring flavor to the party.  A few hours before the dance of the turkey begins we soften a stick of butter (not completely melt, just soften) and add our favorite herbs, spices etc to the butter and then reform into a log using wax paper and toss that into the freezer.  Once the butter has set again or just before you put the bird in the hot box you want to slice this roll of butter into about 12 pieces so it looks like coins.  Then you can work these coins under the skin of the bird.  I like to put 3 per breast and at least 1 per leg and thigh.  I like doing this because the butter is typically frozen and acts like a first baste but it is under the skin so the meat itself gets the benefit of the flavors.  Now I know it might sound a little primal working your hand up under the skin of the turkey, but its very easy.  If you work from the cavity end of the bird and start with the breast and slowly work forward you will easily make the pockets needed.  Once you are done feel free to use some tooth picks to stretch the skin back so it fully covers the breast again.

So you are probably asking “what spices we use” in our herbed butter.  Well to keep it simple I would recommend either of the two listed below.  Both are easily found in your local big box store and both bring a good mix of flavor to the party.  
2014-11-26 09.41.43

 

So the bird is brined, butter under the skin now take some good cooking spray and give the bird a nice spray.  Everywhere you spray the cooking spray you are promoting a nice tan color on the bird.  Some say go ahead and coat with herbs after you have oiled or sprayed the bird, I recommend not doing that just yet.  Adding the herbs too early to the exterior of the bird can cause them to blacken too much.

So how do you cook your turkey?  Well most are going to use an oven.  Some an electric smoker.  Other perhaps a grill or big barbecue pit.  Here are some ideas that work no matter what method you opt for.

  1. try not to cook a 20+lb bird.  They are just hard to get done correctly.
  2. understand you probably need to cook this bird at 300 degrees or better.  This is more for the smoker guys out there.  Lower and slower actually do not produce better results here.  Hotter and faster is better for poultry in general.
  3. Do not use a high sided pan that causes your bird to sit down in its own juices or hides the thighs and legs from heat.  This will prolong your cook time on your dark meat and destroys the texture of the skin on these cuts.
  4. If cooking at 275-325 degrees your cook time will be 15-18min per pound as a rough guide.
  5. DO NOT OVER COOK THE BIRD!  Most people torture their turkey by pushing it to 180 degrees and there is no need for this.  Once all parts of the bird have reached 165 degrees internal temp then pull it and let it rest for at least 30 minutes before slicing.

Now lets talk injections.  I really like injections for turkey because it allows me to put flavor exactly where I want it and where it may be needed.  Our injection is a riff of the “injectable butter” you see in all the big box stores this time of year.  It is really simple to make.  Take 2 cups of high quality chicken broth, melt in 1 stick of butter and add a table spoon of seasoning salt and a teaspoon of granulated garlic.  You want to heat this up and have it right near boiling.  If you do not and you inject this into your cooking bird you will actually slow down your cook time!   Now the beauty of this recipe is that you can add literally any seasoning here that you can fit through a needle and even get crazy and add different seasonings to different parts of the bird if you wish.  The options are limitless.

As a generalized rule for injecting, I like to inject at the 2hr point of the cook process and then again each hour to hour and a half after that until done.  This ensures lots of flavor, plenty of moisture and a great final product.

Now about the herbs and spices I told you wait on for the exterior of the skin earlier.  Once your bird is about 20min from being done grab that cooking spray again.  You are going to mist a light coat on the bird and then sprinkle your herbs and spices on.  If you dont have a blend in mind I personally like the Montreal Chicken from Grill Mates.  Its a great herby seasoning that looks good on the turkeys.

2014-11-26 09.42.16

 

That is about as easy as we can make cooking turkey and what we have learned after cooking literally hundreds of them.  Turkey does require some preparation, but they are not the culinary crusade that they are made out to be.  In general terms keep it simple, have a plan and you will turn out a great product that the family will love.

 

Shane

Share

Draper’s BBQ Contest

Share

As the world well knows companies can live or die with social media.  We at Draper’s have been solid at social media when we really push at it and frankly terrible at it when we do not.  Case in point, we have over 2500 Twitter followers but only 850 likes on our Facebook page.  You can probably guess from those numbers were we spent our time over the past couple of years.

Given that Mike and I sat down and pitched a few ideas back and forth on how we can convert our Twitter followers into Facebook likes.  We quickly settled on the idea of giving something away as a membership drive of sorts for Facebook.  Everyone likes a good giveaway and honestly we like giving stuff away making people happy.

So from there we came up with a few things that might fit the bill.  I kept thinking back to the question I get asked via email the most “what is the best bbq/smoker on the market for a new team or for my backyard?”  With that in mind Mike and I thought it would be great to give away some sort of “pitmaster in a box” kit where the winner would get essentially everything they needed to either start competition barbecue or at least have a heck of a leg up to starting a team.

The hunt was short for what bbq/smoker/grill would fit the bill.  We naturally went with the one we recommend to 90% of the people who send us that email.  We turned to Pit Barrel Cooker Co and their Pit Barrel Cooker for this contest and new pitmasters.  And here’s why:  First it rings in around $300 which is a solid value given that most complete pieces of bunk from Lowe’s will cost you that much.  Second it has a good cooking capacity.  Third while it is simple to use it does introduce the budding pitmaster to fire and air flow management.  Fourth it helps the cook to learn the valuable trait of trusting time, fire and smoke to do the job without messing with the meat too much.  Fifth, its made in America and I can’t think of another complete functioning pit at this price point that is also made here.

Many people would recommend a pellet pit for a first pit but I just don’t think pellet pits or any device that controls the airflow and fuel for you helps make you a pitmaster.  That’s not to say you can’t create great food on them, but there is no way to learn the essentials of being a pitmaster if you are not actively managing that fire in my opinion.  I know I will get hate mail over that statement, but remember I come from a family who did barbecue for many, many years without the use of a thermometer or fans and burned down wood into coals.  The only tools my grandfather needed to be an amazing pitmaster was his trusty shovel and his old cinder block pit.  Never once saw him use anything else.  His lack of tools (read crutches) helped him develop those instincts that are so crucial to a pitmaster.  That my friends is being a pitmaster to me.

Don’t get me wrong, the PBC is dead easy to use.  Essentially you light the fire and walk away,  but it at least gets the pitmaster introduced to good old charcoal as a fuel and forces them to not rely on a temp gauge or digital control.  PBC will run at 275 degrees for 7hrs on a basket of charcoal without much fuss at all and turns out a fantastic product.

I could go on and on about the PBC and why I recommend it, but I think Meathead Goldwynn over at Amazing Ribs.com does a pretty comprehensive job at covering it:  http://amazingribs.com/bbq_equipment_reviews_ratings/smoker-pizza-oven/pit-barrel-cooker  and John Dawson with Patio Daddio also has wrote extensively about the PBC: http://www.patiodaddiobbq.com/2012/07/competition-bbq-pit-barrel-style.html

With that we called up Noah and Amber at PBC and placed the order.  They graciously decided to sponsor part of the contest with us.  The ordering process was dead easy and Noah and Amber are great people to work with.

Next to be a pitmaster in training you need a good temperature reading device.  I love my Thermapen even though my grandfather would have quickly laughed at how much I paid.  I now have learned to cook more by feel, but I always check my competition meats with a high accuracy thermometer.  So given that, the fine folks at Thermoworks gave us approval to give away one of their top of the line Chef Alarm units.

I won’t completely steal Mike’s thunder as he is doing a review of the unit as we speak.  But I will tell you this, no tricks were missed in the development of this beauty.  It’s a professional piece of gear all the way and all a budding pitmaster needs to help him dial in that time and temp aspect of cooking.  For $60 its a great value and worth the investment.

After some more discussion Mike and decided we should give away this awesome kit live at the Kentucky State Barbecue Festival in Danville, Ky on September 7th.  This is the last day of the event and we figured it would be fantastic to do the announcement on stage there since it is one of our favorite events each year.  This is our favorite event because we get to feed about 50,000 of our closest friends, fans, family and cook right along side the likes of Brad Simmons, Carey Bringle, Craig Kimmel, Mike Mills, Moe Cason and Shelly Fritch.  All superstars in their own right and we are humbled each year to cook with them.

This planted the next seed of what we should include.  The Danville area is home to one of my favorite snacks, Pap’s Beef Sticks and Pap’s CEO Rick Waldon.  So I called up Rick and asked him if he wanted in.  He was quick to pull the trigger and offered up a bevy of beef snacks to keep any pitmaster satisfied on those long cooks.  Go check out the Meat Maniac on the Pap’s site.  Seriously if you have not tried Pap’s, go order some or go tell your favorite store to carry some.  It’s seriously the best beef jerky around.  My personal favorite is the Pitmasters Barbecue, it is a awesome mix of smoky, sweet and heat.  Not to mention Pap’s ensures only the highest quality US beef is used.  Pap’s is legit and if you win this prize pack you will know why.

By now you have to be asking, well that is all fine and good but what does Draper’s BBQ bring to the table in this contest.  Well, we figure you have the pit to cook on, the thermometer to tell when it is done and even snacks to keep you happy while you cook.  So we are there to fill in the remaining gaps.  You will need some great rubs for your meat, so you get 1lb of our A.P. Rub and 1lb of our Moo’d Enhancer.  You need sauce to top that meat with, so you get a gallon of our Smokin’ Sauce.  But you also need something to keep the sun out of your eyes while you cook, so you also get one of our team caps.  These hats are nice adjustable flex fit hats with our logo embroidered on them so you can be apart of the DBQ crew.  We also toss in enough charcoal for your first several cooks on the PBC.

If you have been keeping up with the prices, this is a prize pack worth over $550 delivered to your door.  If you are within a reasonable driving distance we will deliver the prize pack personally.  All you need now is some meat, some free time, a frosty beverage of your choosing and a lighter and you are ready to start your trek towards pitmaster enlightenment.

So now you have to be wondering how do I enter?  Well, stay tuned.  July 25th at 5pm Central time the contest will go live on the Draper’s BBQ FB page and Mike will post the rules on our blog.  All you have to do to enter is Like our Facebook page.  https://www.facebook.com/DrapersBBQ  That’s it, we have made it simple.  Because it is so simple we would greatly appreciate it if you shared our page to your friends after you like it.  If you are one of the 830 people who have already liked our page you are already entered but again we would greatly, greatly appreciate you sharing our page as often as you can to help us out.

If this contest successfully generates the results we are looking for we want to do something like this once a quarter.  Mostly because we just like giving stuff away and making people happy, but also because we have LOTS of things coming up including a new video series that Mike and I are ironing out that we want everyone to see.  Draper’s is being reborn and we want to share everything with as many people as possible, so stay tuned!

Share

Barbecue Live…..Barbecue Legit

Share

I made the decision last fall that Draper’s BBQ was going to make a run at the Memphis in May World Championship Barbecue Competition in 2015.  Now, some may think that is planning too far ahead.  I can tell you it is not far enough after being a part of a few teams that have competed at MIM it is barely enough time.  Even with a team of seasoned veterans of barbecue, you still need time to come together and learn how to sing and operate in harmony. 

So how does a newly formed team prepare for what many consider the biggest dance in all of barbecue?  First you practice, practice, practice.  Most good teams can get 90+% of what they need through research and trial and error, but even the best team needs a sanity check and some insider info to get that last 5-10%.  That last bit is what separates teams from placing in the middle of the pack at MIM or getting lucky enough to be in the top 10 or if the barbecue God’s smile on your team, make the finals. 

To get that last bit you either have to know some great pitmasters who are willing to mentor you or you have to find a class to gain that information.  Draper’s BBQ has a lot of barbecue friends who have done very well for themselves as far as winning is concerned and have shared lots of info along the way, but to be honest we still wanted to get more info before we take the MIM plunge again. 

Competing at Memphis in May costs literally thousands of dollars.  To be willing to write those checks without sponsorship you better know your team is good and you better have every ounce of information you can get your hands on.  That left me searching for a barbecue class, preferably one put on by some MIM veterans. 

My search was very short thankfully because I knew of Barbecue Live from being friends with Malcom Reed.  It is a relatively new class held by Mark Lambert of Sweet Swine O’ Mine and Malcom and Waylon Reed of Killer Hogs.  Two great teams and both have been on a tear the past few years collecting a lot of trophies.  It is one of the only classes ran by a committee of pitmasters who are willing so share all they know in order to help you bring home that Grand Champion call.  As if working with Mark, Malcom and Waylon weren’t enough they are still only part of the story.    

Barbecue Live also includes special guests at each of their classes.  In my class Danny Montgomery of Tuscumbia River Bottom Barbequers and Patrick Banks of Booty Que were there.  I know these names may not ring many bells so let me clarify just who these men are. 

Danny Montgomery is a personal hero of mine.  He is a legend to be quite honest, although he would never admit to it.  Danny has won ribs at MIM was the 2002 Jack Daniels International Grand Champion and only followed that up with winning Reserve in 2003 and 2004.  He has mentored numerous teams from all over the world and has been instrumental in making countless champions.  Danny, for those in the know, is one of the most sought after coaches in the world and still one of the top whole hog and shoulder cooks around.  Danny Montgomery might not be a household name, but he deserves to be.  He is one the best teachers I have ever met and I am proud to know him.

Patrick Banks is a recent Barbecue Live graduate who just so happened to win ribs at this year’s MIM only to follow that up with numerous KCBC Grand Champions.  To put it bluntly, 2014 has been Patrick’s year and he is quick to let you know that Barbecue Live helped light the fuse.  Patrick is also very active in Operation Barbecue Relief and just an all-around great guy.  Not many cooks would show you their exact recipe that just won them the big trophy at MIM. 

I only talk about Danny and Patrick to highlight just how comprehensive the knowledge base is at Barbecue Live, but it in no way is meant to take anything away from Mark or Malcom and Waylon.  Sweet Swine O’ Mine has won MIM several times and it has been hard to find a contest in recent memory that Killer Hogs entered where they didn’t come home with a trophy.

Knowledge base only matters though if that knowledge can be demonstrated and conveyed in a manner in which it can be learned and remembered.  I am glad to say Barbecue Live did a solid job of this, but even happier that they did it in a way that pushes the student to want to perfect a craft instead of just recreate it. 

What do I mean by that?  Well, I have taken a few classes now and many barbecue classes center themselves on providing you with an exact time line and procedure to perform every step.  Barbecue Live is willing to share this with you but they do not base everything on this.  They are more about arming you with a method of preparing your entries that judges can’t help but score well instead of creating a cookie cutter clone of their process.

Barbecue Live is also one of the very few classes that cover all four KCBS meats plus MBN shoulder and whole hog.  When you stop to think about that you really start to understand how much of a value this class is. 

How can they cover all of this in what amounts to about 18 hours of instruction?  First off this class assumes you can trim ribs, pull silver skin and do the basics.  They also have a squad of cooks who are running pits, assisting with bringing meats in and generally doing anything needed to assist Mark, Malcom and Waylon while they are actually teaching the class. 

Then there is Mrs. Rachelle Reed, I could spend a whole page telling you the enumerable things she does to make the class a success.  Chelle not only did the chicken trimming demonstration and parsley box builds, she was in constant motion prepping lunch, ensuring there was plenty to drink available and generally making everyone feel at home.  Rachelle is truly the matriarch of Barbecue Live and a force to be recognized.

I can’t say enough how valuable this support cast is to the overall success of the class.  They operate as an army providing meats to the instructors so they can demo every stage of the cooking process.  The timeline and attention to detail to make this possible is nearly mind boggling.   

While I won’t go into detail on the information covered I think it is important to give you an idea what each day is like at Barbecue Live.  Don’t mistake my lack of detail as lack of information, I do this strictly out of respect for the class.  Barbecue Live answers any and all questions and shows you everything, nothing hidden or reserved. 

The class didn’t officially start until 7:45am on Saturday, but Malcom and crew did something very nice on Friday.  They had a Meet and Greet on Friday evening that was a great old fashioned southern fish fry.  The Meet and Greet was a nice touch and the first glimpse of how useless my diet was going to be for the weekend.

 Day 1

The next morning everyone got registered grabbed a seat and settled in.  I will say this right off the bat, Saturday is a long, long day of information.  It is packed full but a great day.  Chicken is covered first and you barely get the first cup of coffee down before you get to try a piece of chicken.  Ribs are up next and in both cases it was very nice to compare and contrast how Killer Hogs does their entry vs Sweet Swine O’ Mine vs Booty Que.  You really come to understand that while each of the pitmasters do very similar things overall, they each have their own unique and identifiable flavor profile. 

In intermission of ribs lunch was served.  You will find a theme from this point forward concerning food.  The theme….no corners cut.  Every meal provided was awesome and done with care.  Lunch consisted of some awesome sides and headlined by Gus’s World Famous Chicken.  Gus’s is seriously the only place I stop at every time I am in the Memphis area.  Nope, not barbecue, Gus’s.  Gus’s isn’t the cheapest place on the block and it was very nice to have it brought in for the class instead of pizza. 

After lunch the remainder of ribs is covered along with getting to eat them.  Then it is on to whole hog prep, which was great.  Being a future whole hog team at MIM I can tell you even after cooking several and being mentored by some of the best, we learned some amazing tips from Mark Lambert.  I don’t think there is another person on the planet that knows the intramuscular structure of the hog better.  Mark is a credit to the barbecue world and does a great job covering the topic.

Next up is trimming of butts and shoulders.  Again, you typically will not get both in the same class and it was great.  Many times I found myself thinking that this really was two classes for the price of one.  There was so much covered between the butts and shoulders and all of it valuable. 

Then we moved into the first part of brisket.  Again, seeing how each pitmaster differed between their prep and products used was nice.  Better than that though was knowing that we would get to taste the two side by side to compare and contrast. 

Dinner is one of the last things on the docket for the day.   It was comprised of an amazing smoked skirt steak, smoked pork loin and sides.  To say it was fantastic is again an understatement.  I have never in my life been so sick from eating so much in a given day, but so happy at the same time.   We all had eaten so many of the ribs tasting the difference between Compart Duroc pork vs regular pork that dinner was nearly an afterthought for most of us.  That did not deter us from enjoying a great dinner though. 

After dinner there was a recap of the day along with a final Q&A.  I would like to say we all went out and had a beer after that, but seriously we all went straight to the hotel and tried to sleep off the food coma.  

After about 12 hours sleeping off the food coma and information overload from the previous day we started again at 8am.  Before I really get into Day 2 let me side track for a minute and highlight something that I really liked.  Barbecue Live used a camera focused on the presenter’s hands and this was shown on a 40in television.  This was great because in some classes a gaggle of students cram around the presenter and only those in the first row or two get to see precisely what is going on.  In this set up people could also sit back and check out the television which lessened the need to be shoulder to shoulder with the presenter.  That’s not to say you couldn’t literally stand next to Malcom and Mark during the whole class, you could, the camera set up just allowed a fair view for all.  So often times many would gather up close to the television as well, it was really neat to see. 

Day 2

First up was the wrapping of butts and briskets, followed by building of parsley boxes.  As with all previous topics everything was well covered and all questions answered including injection and mop recipes. 

Next pork blind boxes were covered in depth.  I will say this is yet another topic where the quote “we will show you how to build boxes that judges can’t help but score well” rang true.  Waylon spent a long time going over every aspect of exactly how he perfects his box and it was great to see firsthand the level of care that goes into that box. 

Whole hog presentation was next.  Mark went through basically a MBN presentation explaining where he would pull from and why.  He even managed to show me some cuts deep inside the hams that I never really noticed before.  Again, demonstrating his amazing knowledge of the anatomy of the hog and proving why he has won MIM a few times.

Lunch consisted of the whole hog and if you’ve never bellied up to a whole hog you are missing out.  To me it is still the pentacle of pork and why we cook whole hog.  It was awesome to contrast our flavor profiles with Mark’s and get a good feel for where we stand.  That piece of info alone was worth the cost of admission for us. 

The class concluded with barbecue business and marketing.  It was interesting to hear how different the paths to success were for Killer Hogs and Sweet Swine O’ Mine.  Again all questions were answered all things good, bad and ugly were discussed.  This info would be invaluable to new teams or a budding sauce/rub company.  This section alone if expanded on could be a complete day and honestly I would love to see it expanded and a few more sauce and rub companies invited to the table to add even more diversity to the conversation.  I for one would make the trek in a heartbeat to be a part of that panel. 

Conclusion

So what is the take away on Barbecue Live?  Honestly, it is one of the best classes in the country bar none.  While it may be a newer class, it is done right and doesn’t miss anything.  If I knew absolutely nothing about barbecue I might find the class, perhaps, a little advanced.  But if I knew that little about barbecue I would honestly be spending my time on the internet watching videos from How To BBQ Right, researching, reading forums and putting into practice what I found before I was willing to part with my money for an experience like this.  On the flip side of that coin, this class would put a fair pitmaster over the top and on the winning track quickly.  Some may find the level of information off putting since it is so in depth, but as someone who has done this for a long time I still found many tidbits of information that were well worth the cost.  The class does not pretend to make you a Killer Hogs or Sweet Swine O’ Mine clone, but they do promise to help you become the best pitmaster you can be and I think they more than deliver on that promise.  So hit up the website and sign up, you won’t be disappointed. 

Share

Code 3 Spices – Eating good with a cause

Share

72296_461220293941040_502318607_n

While trolling through Facebook a few months back I came across a post from a company called Code 3 Spices based out of St. Louis, MO.  Code 3 has an always expanding line of BBQ rubs and they donate 10% of proceeds to charities involving the families of First Responders and the Military.  I contacted Chris at Code 3 and requested a sample to review for this blog and he was kind enough to send out a 3 bottle sampler pack containing Rescue Rub, Backdraft Rub and 5-0 Rub.  Here are my thoughts and how I used each.

Rescue Rub

This is Code 3’s all purpose rub.  It goes well on everything from veggies to meat.  I chose to use this to smoke 3 Boston butts for our upcoming Boy Scout camp out.  After trimming the butts and coating them with a little oil, I liberally applied about 1/3rd of the bottle over the entire butt.  I let the meat rest over night (5 hours) in the fridge with the rub on to let the flavors of the rub get into the meat.  Upon pulling the meat out of the fridge, I noticed that a nice kind of crust had already formed on the outside and that not a lot of fluid had been pulled out of the meat as some other rubs do.  I put the butts on my Yoder YS640 pellet grill using apple pellets for about 12 hours at 250 degrees until the internal temp of the meat was 195 degrees.  I then let them sit for an hour to rest and soak up some of the drippings in the pan.  I taste tested the pork while pulling it and it had a nice flavor with good balance and one heck of a smoke ring.  One ingredient did not stand out more than the other.  Overall a very solid all purpose rub.

Code 3 Rescue Rub Pork butt after being pulled.

Code 3 Rescue Rub Pork butt after being pulled.

Backdraft Rub

This is the spicy rub of the code 3 bunch.  While watching  a BBQ PItmasters marathon on Super Bowl weekend I got the idea from Diva Q to make chicken lollipops for the Super Bowl Party I was going to go to the next day.  This spicy rub was perfect for it .  It was not as spicy as a buffalo type seasoning but just enough kick for you to know it was there.  Coated half the lollipops with Rod Gray’s Eat BBQ The Next Big Thing BBQ (sweet) sauce and half with Angry Nephew’s BBQ (ghost pepper hot) Sauce.  The rub was complimentary to both sauces.  Backdraft Rub gave a little bite to The Next Big Thing sauce and gave a depth of heat to the Angry Nephew’s sauce.  Men liked the hot and Ladies and kids liked the sweet.   I received so many compliments on these that my wife made me make them again.

Chicken lollipops with Backdraft Rub.

Chicken lollipops with Backdraft Rub.

5-0 Rub

The last rub we come to is the 5-0 Rub.  It is a sweet and spicy rub.  I also detected a little bit of a smoky flavor similar to chipotle pepper.  I decided to use this rub on a tri-tip along with a little extra kosher salt.  I reverse seared the tri-tip and it had a really nice crust on it.  The combination of the smoke and the 5-0 Rub made this the best tri-tip I have ever made.  The heat was not overpowering and the sweet was very subtle.  I tasted beef first and spice second as an accent.  I really liked this rub.

All 3 rubs were great.  The only issue I had was with the clumping of the product.  It did clump somewhat in the bottle but a quick shake with the lid closed loosened it right up.  The rubs were very fresh, had good color and aroma and terrific taste.

Once again Code 3 Spices donate a portion of the proceeds to charities involving families of the Police, Fire, Ambulance responders and Military families.  They can also setup a fundraiser for your organization where the organization keeps 45% of what they sell.  This is good spice company, doing good deeds and making excellent BBQ rubs.  You can find them on Facebook and at code3spices.com .

 

 

 

Share

The Art of the Reverse Sear.

Share

Some times you try new cooking techniques because you want to make something better, or easier than before.  Some times you do things out of necessity.  Rarely do both occur on the same attempt.  Last weekend my local grocery store, had Hereford Tri-Tip roasts and Duroc pork shoulders on sale for 50% off of regular price. This sale made the Tri-Tips $3.55 per lb (usually $7-8) and the shoulders $1.55 (usually over $3) per pound.  Unheard of prices for these 2 items.  I purchased about $200 worth of meat for $100.  I had the desire to cook a Tri-Tip that night as I had not cooked one all winter.  I have 2 sons with activities on the weekends and I really did not have time to tend a grill for 30 minutes to a hour and cook this wonderful piece of meat.  I thought this would be a great chance to try out reverse searing this steak.  I had heard of the reverse sear before and knew that a Tri-Tip would be the perfect cut of meat to use this technique on.  I scoured the web for about 15 minutes and found some information  on how to do the reverse sear with a Tri-Tip and I was ready to go.

Seasoned Tri-Tip on the smoker.

Seasoned Tri-Tip on the smoker.

My son and I trimmed and seasoned the Tri-Tip.  Nothing 2 complicated.  It consisted of garlic salt, Western Sizzle steak seasoning and a BBQ rub that I will have a review on in a couple of weeks.  I prepped the pellet cooker, set the temp for 275 degrees and I was ready to start cooking.  I placed my thermometer probe in the thickest side of the meat.  I wanted to reach an internal temperature of 130 degrees before I moved it over to the propane grill to finish it off.  Once on the pellet grill, I left it in the hands of my wife to watch while my sonsand I ran an errand.  The thermometer was set to sound and alarm at 120 and my wife called me home when it went off after about 45 minutes.  When I arrived back home the steak was at 132 degrees and I moved it to my propane grill to finish off.  After grilling (searing) for 15 to 20 minutes more the Tri-Tip was at the desired temp of 145 degrees.  I took it off and waited for it to rest for 15 more minutes to slice it.

Reverse seared Tri-Tip ready for slicing.

Reverse seared Tri-Tip ready for slicing.

Now that I have told my story let me explain want a reverse sear is.  Normally when grilling you sear first and lock in the juices and form a crust on the meat then you cook the meat indirectly until you reach your desired temperature.  With reverse searing, you indirect cook first until the meat reaches a desired temp then you sear at the end to for a crust and finish the meat off.  What I got when I reversed seared was a tenderer steak, a juicier steak and a steak that had more flavor because I was allowed to add smoke into the cooking process.  My meat had a more uniform temperature throughout giving it uniform color except at the ends where it was slightly less rare.  Here is an infographic to explain.

If you added a smoke ring to the example on the right, this is what my steak looked like.

If you added a red smoke ring to the example on the right, this is what my steak looked like.

The reverse sear is not a hard technique to learn or accomplish.  Cook low and slow first the finish hot and fast.  If you watch your temps close nothing will go wrong and you will be rewarded with the juiciest, most flavorful Tri-Tip you have ever eaten.

 

Share

Ranking the BBQ Meats

Share

pig parts

I visit many internet sites during the day and one of my favorites is Deadspin.  It is basically a sports website for people with little time to read or short attention spans.  They throw some humor in there as well and break stories about imaginary girlfriends and stuff like that.  Last week Deadspin had an article which ranked the best flavors of doughnuts.  It is not sports related, but I am a fan of doughnuts so I read to find out  if my favorite was near the top.  Vital information that I could not live without.  Little did I know that if this article was a BBQ contest I would be ostrasized for shiggin.  Yeah I am stealing the idea ( thanks Drew Magary ) and writing my own article ranking the BBQ meats.  I will list the meat first then give my reasoning as to why it is superior to the meats beneath it.

1.  Burnt Ends  (Brisket point)- This is my favorite thing to order at any BBQ restaurant.  I am from KC what do you expect.  Tiny little fatty morsels of beefy goodness.  If they were smaller I would swear this is what the fairies used for fairy dust. They are sooooo good.  Smothered in sauce with extra bark.  You just can’t beat them.

2. Brisket  (flat) –  If burnt ends were Miss America then brisket is a close runner up.  When done right it is better than prime rib to me.  The fat just melts in your mouth like butter.  Most people will have a brisket sandwich.  My question is,  Why do you need the bread?

3.  Spare Ribs (St Louis Cut) –  I specify the St. Louis cut because I do not like eating the rib tips.  Too much work for me.  I like the extra flavor these ribs provide in comparison to the baby back ribs.  Ribs are very versatile.  You can have them from spicy to sweet and they are always good.

4.  Turkey –  I already hear the gasps from the audience.  Yes smoked turkey.  Thanksgiving is my favorite holiday and I could eat turkey any day of the year.  Brine it, inject it, rub it and smoke it.  Always good.

5.  Pork Shoulder (Boston Butt) –  I had never had pulled pork till about 6 years ago.  My mom always called it a pork roast and roasted it in the oven seasoned with salt, pepper and caraway seeds.  Served with dumplings and brown pork gravy.  Wow it was good!  When I made my first shoulder I was amazed how much more flavor this cut of meat had when cooked in a smoker.  This cut of meat is literally a sponge for flavor.

6.  Pork Belly/Bacon –  Now this ranks this high on the list because of one thing BACON!  When I was five years old,  I ate a whole pound of bacon for lunch while my mom was visiting with my dad and his golfing buddy.  Kind of a badge of honor I think.  I have never had the rest of the belly, but hope to remedy that soon.

7.  Tri-Tip –  This is a nod to all my California buddies I met at the American Royal last fall.  This piece of meat is rapidly gaining popularity across the US.  It tastes like the best steak at about half the price.  My thanks to El Fuego Fiasco BBQ Team for the Santa Maria spice.  I have not forgotten that I owe you some Drapers AP Rub.

8.  Babyback Ribs – See spare ribs above.  These little guys have just a little less flavor than spares or they would be higher on the list.

beef

9.  Beef Ribs – Like brisket on a stick.  They are juicy and delicious and we fight over them at Christmas after the prime rib is carved.  Smoked on the BBQ they are even better.

10.  Chicken –  White meat or dark meat everyone loves chicken.  The trick is to keep it moist and get some flavor into that meat.  It rounds out the top 10.

11.  Pork Loin –  Living high on the hog as they say.  You can roast it whole or divide into chops.  Stuff it with apples or wrap it in bacon this makes a great dinner.

12.  Ham –  Most BBQ joints around KC do not cook a whole bone in ham.  They cook the processed ham loaf that you can get in any grocery store deli around town.  The process of making your own ham is very long.  It takes weeks and even months to get the ham cured and smoked.   That being said, it would be nice to have bone in smoked ham at a local BBQ restaurant.

13.  Pork Picnic –  Incomplete.  I have never had a pork picnic.  Hopefully some day I will travel down south and have some but until then we will have to rate it an incomplete.

Now, this list is not all encompassing.  I intentionally left off sausage and went with the cuts of meat vs combined elements of sausage.  If I had put it on the list,  it would have been pretty high on the list.  It is not good for me and I love it.  This is my opinion only and does not represent the views of Drapers BBQ ( with the exception of leaving mutton off the list).  You know what opinions are like…everyone’s got one.  So give them to me.  This post is meant to start a discussion.  Please post at the bottom of the article and tell me why you agree or disagree with me.  Use our new share buttons and get your friends to sound off on the subject or post it to your favorite Facebook group.  Lets discuss this cause I am sure pork picnic is too good to be left in the south and burnt ends are too good to be left to KC.

Share

Boy Scout Feast – A Fish Story

Share

If you have read my posts in the past, you know that my son’s are both involved in scouting.  My oldest son’s troop has an annual feast camp-out in the month of November every year.  Last year, when we were considering joining Troop 10, we were guests at this camp-out.  This year we were full fledged participants.  I brought my GMG Daniel Boone and a salmon recipe given to me by Steven Hartsock of Sock’s Love Rubs prepared for a long day of work and long evening of feasting.

The Grub-master told me I would be cooking turkey breasts and salmon for the feast.  I have done turkey several times before and think I make a really good smoked turkey.  Salmon on the other hand scares the heck out of me.  I really have never cooked a piece of salmon that I would be proud to serve to someone.  I am not a big salmon fan in the first place so anything I am going to serve will have to knock my socks off.  I asked a lot of BBQ friends what they did to salmon.  I received a lot of different answers.  Wet Brine?  Dry Brine?  160 degrees?  225 degrees?  What to do?  I finally settled on a recipe that was given to me by Steven Harsock creator of Sock’s Love Rubs.  It was a wet brine with some unique savory ingredients that just said “autumn season” to me.  The recipe contained brown sugar, whole all spice, clove and peppercorns.  These are things that I never would have thought to put into a brine for fish.  After 2-3 hours in the brine we took the salmon out and rinsed it off making sure none of the brine ingredients clung to the fish.  After rinsing the fish, we let it air dry for 1-2 hours.  When the fish was dry I gave it a good sprinkle with some Drapers AP rub.  I knew that the flavor profile of Shane’s rub would reinforce the flavor of the brine.  I also gave the fish a good coating of brown sugar.  The recipe also gave me instructions on how to make a baste, but I was so busy that I decided to go with just a heavy coating of brown sugar instead.

Salmon fillets after brining on the Green Mountain Grill

I had a little over 2 hours to smoke the 4 large pieces of salmon which was just enough time.  I put them on and set the GMG at 225 degrees and let them sit in the smoker.  Of course I had to open the GMG multiple times to show off the salmon, so it probably would take a little less time to make this at home when you are not looking so much.  I cooked the salmon to a temperature of 140 degrees.  Then placed the salmon in our hotbox for about 30 minutes before serving.

The buffet line was filled with a large variety of delicious meats and side dishes.  We had chuck roast that was cooked all day in dutch ovens, tur-duck-ens that were flown in from Louisiana, sausages made from exotic game meats like deer and alligator, turkey breasts, brisket and 2 whole pigs roasted for us by a local meat market.  It was really quite the spread.  I was hoping my salmon would be a favorite of the crowd.

Salmon fillets after smoking and ready to be served.

As the people got in line and began to fill there plates you could hear comments about everything.  The people loved everything we had on the table.  I tend to go get my food last when I cook usually because I have sampled my product before it hits the table and am a little less hungry because of that.  My buddies pushed me into the line and said I needed to eat with them after I had cooked all day.  When we reached the salmon, only enough for 4 small portions remained.  One serving for me and my 2 buddies and then 1 left for someone else.  The line was only about halfway done.  The Grub-master underestimated how popular the salmon would be.  We went to our table and began to eat and a lot of people went out of their way to compliment me on how good the salmon was.  I was really amazed as this was my first try at smoking salmon.  The ultimate compliment came about an hour later.  I was packing my spices back into the car and I overheard to men talking about how good the salmon was.  It was an hour later and they were still talking about it.  What a compliment!

I have never had a piece of salmon that I cared for very much.  Most salmon I have had has been palatable, but the it never has been something that I crave or have to make.  I find it is usually dry and very fishy tasting.  It is not one of my favorite foods.  That being said, this salmon was moist, savory, sweet and not fishy tasting at all.  It was the best piece of salmon I ever had (sorry for the brag) and would actually request this again.  I would like to thank Shane Draper and Steven Hartsock for all the help last week.  Without those 2 men, I would not have received all the praise that I did.

 

 

 

Share

My thoughts about The American Royal.

Share

The greatest weekend of BBQ in Kansas City is now done for another year.  Congratulations to Shiggin and Grinning for winning the American Royal Open contest on Sunday and to Big Poppa Smokers for winning the American Royal Invitational on Saturday.  They had lots of great competition but came out on top.  They also went up against some classic Missouri weather.  Lows at night were in the low 30’s and highs during the day were only in the 40’s until Sunday when the sun finally came out in time to warm everyone up for turn ins and the taping of BBQ Pitmasters.

For those of you that have never made it to KC for the American Royal here is how the schedule works.  Teams arrive early in the week, usually before Friday.  They get there spot set up and see the town.  Friday is party night at The Royal.  Some teams are hired by companies to cater large parties with music and drinks.  There is even an award for best party.  This is the day with the largest attendance numbers.  The parties end around 11 or so and the invited teams (all previous grand champions this year)  get ready to begin cooking for Saturdays Invitational contest.  After turn ins on Saturday, the teams must again begin to get ready to cook for Sunday’s Open contest.  Most teams invitational teams do compete in the open although some with longer trips home chose to leave before the open contest.  All in all this makes The American Royal (in my opinion) the toughest BBQ contest in the world.

This year was a little different .  Usually, Saturday night’s entertainment is some local band playing country music to a much smaller crowd that Friday night.  This year in addition to the band, KCBS had the first ever BBQ Hall of Fame inductions.  The Hall of Fame has been around for a few years now but KCBS purchased the rights to the Hall of Fame and hope to make it a grand occasion every year at The American Royal.  The KCBS invited the previous seven inductees which included the likes of MIke Mills, Dr. Rich Davis, Carolyn Wells and John Willingham along with the 3 new inductees Henry Ford (representative), Johnny Trigg and celebrity chef Guy Fierri.  It was a nice ceremony that honored all that attended.

For the first time ever, The American Royal had a Sunday event.  The Destination America show BBQ Pitmasters was taping an episode in Kansas City.  John Markus, Myron Mixon, Tuffy Stone and Aaron Franklin were all on hand for the season 4 taping.  I got to speak with all of 4 of them personally and talk about this season and BBQ in General.

For the BBQ fan this had to be the ultimate weekend event.  So many big names were in Kansas City, Mo that you would have trouble listing them all off the top of your head.  Let me tell you some if my impressions of the event.  First off, the contests, I have no idea how much organization it takes to put this on but the American Royal staff did a heck of a job.  I heard no complaints from any cooker I spoke with about how the event was run.  I have never had this kind of access to the Royal and was really impressed with the organization of it all.  Awards were late (they always are at any contest) and the Hall of Fame Ceremony was a little late due to set up issues with the stage.  Really neither was a big deal at all.  Second, the Hall of Fame Ceremony was well thought out.  The KCBS gave credit to all the previous inductees who were not privileged enough to have a ceremony when they were inducted into the Hall of Fame.  Nice touch KCBS!  Attendance at the ceremony was very sparse.  Saturday night never has the attendance that Friday does, but some huge BBQ names were up on stage being honored.  I did not see that many BBQ teams up by the stage area watching as ,The Godfather, Johnny Trigg was inducted.  At 7pm that night at least some of the cookers should have shown up for the people that have paved the way for them to do what they do.  The KCBS could have promoted it better than they did as well but there were over 500 teams at the Royal and I do not think there were 500 people at the ceremony.  Hopefully Kansas City can do a little better next year.  Sunday was BBQ Pitmasters Day with free admission to all.  Once again not really advertised very well.  The Pitmasters started at 7:30am and announced the winners at 6pm.  Do not ask me for spoilers I purposely did not stay until the end so I would not have to keep a secret.  I would have thought a lot a backyard cookers would have come down to watch that event and the crowd was small.  I enjoyed talking to all the judges and creator John Markus.  They were more than nice and obliging for my son Tanner and I.  Overall a great weekend.

My final thoughts about The American Royal are this.  This is the best contest in the US because of the setup and level of competition.  I am a little biased, being from KC, and I have not been to Memphis in May or The Jack yet.  Second, when KCBS and The American Royal have special events on Saturday and Sunday for the public they should do a better job of letting the public know of them.  I wish more people could have been there for the Hall of Fame ceremony.  The amount of BBQ knowledge on that stage that night was astounding.  Third and last, if Destination America want to really push the BBQ Pitmasters show then they should promote the tapings on the network.  Let people know why you are showing the previous episodes that a taping is coming up and where people can go to see it.

I will have more articles later in the weeks to come about some great experiences I had this weekend.  Let me congratulate both Grand Champions crowned this weekend and thank everyone who I got to speak with this weekend.

 

 

 

Share

Getting Ready for The American Royal BBQ Contest

Share

As September turns to October in Kansas City, we all start to get ready for The American Royal.  The American Royal is many things.  It is a parade, a BBQ contest, livestock show, a rodeo and a series of concerts containing some up and coming music acts.  The American Royal is Kansas City’s biggest showcase event.  The BBQ contest which contains both an invitational contest for this years Grand Champion BBQ contest winners and an open contest that anyone can enter. All of these events help raise money for charity and scholarships for future college students.  It all adds up to one heck of a weekend in Kansas City.

This year I will have the pleasure of covering some of the events happening at The American Royal this year for Draper’s BBQ.  I will be roaming around the grounds meeting all my Twitter/Facebook friends for the first time.  Hopefully sampling some of what they have turned in and sharing a beverage or 2 with them.  I will also be on hand as an episode of Season 4 of BBQ Pitmasters is taped in Kansas City.  KC’s own Rod Gray of Pellet Envy fame will be the heavy hitter on the show challenged by 2 other local cooks.  It should make for some must see TV.  Saturday night the first ever BBQ Hall of Fame ceremony will be held and Johnny Trigg, Guy Fieri and Henry Ford (inventor if the charcoal briquette) will be inducted into the BBQ Hall of Fame.  Friday is always party night at The Royal.  It has been estimated that 100,000 to 150,000 people will flock to The Royal for multiple parties that go well into the night.  There is even an award for the best party of the year.  I usually tend stay away from thisnight as traffic is terrible (they usually have to close the streets around the area by 7pm) and some people tend to overindulge, if you know what I mean.  A lot of the serious BBQ teams stay away from this as well and are placed in a separate section of the parking lot.  Some of the lesser known activities at The American Royal are The Kids Q contest called the Junior World Series of BBQ, Best Sauce contest, and a Texas Hold’em tournament.  All of these events make for a really fun week in Kansas City.

I would love to meet any Draper’s BBQ fans and sponsored teams while you are in town for the Royal.  Follow me on Twitter, my handle is @qsyourdaddy and either send me a tweet or if I follow you back DM me where you are and we can meet up.

 

 

 

 

 

Share

Eating out of the Box.

Share

We all seem to find ourselves in a rut sometimes. Whether it is the clothes we wear, the work we do or the places we go out to eat.  Living in Kansas City gives us numerous opportunities to go out for really great BBQ.  Literally hundreds of BBQ restaurants are located in the KC metropolitan area.  Why is it that we tend to migrate to only 2 of them?  When my family goes out for BBQ we tend to go to 2 of the biggest names in KC BBQ Oklahoma Joe’s and Fiorella’s Jacks Stack.  We love them both, get great service and terrific food, but what about all of the others?  Through Facebook, I got back in touch with a friend from high school.  He noticed some of (most of) my posts are related to BBQ.  We wanted to meet up for dinner and he suggested a BBQ joint that I had never been to.  I did not even know it existed and I drive by the area every day on my way to work.  This is not a review of the restaurant, as I did not sample enough off of the menu to give a full review.  This is just about the experience of going to a new place and having things that you would normally not have.  Eating out of the box and getting out of my rut.

My friend, Mike Anani, and I had been trying to meet up for dinner for well over a month and something always seemed to come up.  Finally we found a clear Saturday and made plans.  He knew I really liked BBQ and so did he.  He actually eats at a lot more BBQ restaurants than I do.  He said he had been coming to a new place for a few months and really liked it and wanted to share it with me.  Brobeck’s BBQ is the name of the place. Mike said it was in my neck of the woods.  My neck of the woods?  I had never heard of the place and was very sceptical if I would like it.  How could it be any good if I had not heard of it?

Saturday came and I managed to find Brobeck’s.  It is not really off the beaten path but is tucked away in the back of a strip mall, hidden from the major road I use to get to work.  The parking lot was full.  That’s a good sign that the food is good.  Mike and I walked in and got one of the last tables available and Mike began to tell me about a Ham Salad appetizer they had there.  Ham Salad I thought?  Yuck!  That sounds like something old people eat.  I had never had it before.  We ordered some.  The waitress who was very very sweet, brought it to the table in a bowl about the size you would use for cereal in the morning.  It was a huge portion.  The Ham Salad was served with crackers and Brobeck’s very own potato chips that they make at the restaurant.  It looked good. So I spread some on the crackers and dove right it.  It was fantastic!  I did not ask but I think they used BBQ smoked ham in it.  It was so good if I could get the recipe, I would make it at home and have it every day for lunch.  This was very unexpected.  I never wood have thought that I would have liked that.

After the appetizer, the waitress came over to take our dinner order.  She explained that they were famous for there ribs.  Famous I thought?  I have never heard of you but if it is the best thing you make I am all in.  I ordered a half slab of spare ribs with beans and fries.  The waitress explained that the ribs will come out dry (with no sauce at all) because they are so good you do not need the sauce.  This showed me the pitmaster is very proud of his ribs.  The waitress stated they had 2 sauces on the table Brobeck’s original which is sweet and tomato based and also Brobeck’s mustard sauce if we chose to use sauce.  She continued to say that they had a BBQ sauce bar.  Yes a BBQ sauce bar.  Brilliant idea.  This was a table next to the kitchen loaded with a number of sauces from KC Masterpiece to sauces from many local restaurants including Oklahoma Joe’s and Jack’s Stack.  Honestly, even though it is a great idea and I would like to get Draper’s Smokin Sauce on that table, I did not use it because I wanted to try Brobeck’s Original sauce.  It was tangy, and sweet with good flavor.  Good sauce overall.

Our meals came and my plate was overflowing.  Six meaty spare ribs with a serving of beans and a side dish of steak fries.  Outstanding.  I tried the ribs dry first and the waitress was right, they stood on their own with no sauce.  You could taste the smoke and the rub as very mild.  Not a lot of heat in the rub.  A good solid rib.  I tried it with the original sauce and the sauce  enhanced the flavor slightly but I preferred the dry rib.  What really made the dinner was the amount of meat and the flavor of the rib.  Out of the six ribs I could only eat three and took the rest home for lunch the next day. Overall it was an excellent experience for me and I would not hesitate to go back and try other things off of the menu.  The Ham Salad was fantastic and I would go there just for that item alone.  Maybe get a to go order for lunch during the week.  It is really addictive.

I know everyone has a favorite BBQ joint to go to but with all of the great ones out there you may be missing something special just down the road.  Something you drive by everyday and would never know it was there if someone would not have told you about it.  Look around, slow down and stop and smell the smoke once in a while.  Get out of your BBQ rut and try someplace new.  You may find a hidden gem or a diamond in the rough.

I would be neglecting my duty if I did not give you some info for Brobeck’s BBQ.  Their website address is http://www.brobecksbbq.com/.  Their address is 4615 Indian Creek Parkway Overland Park, KS 66207.  If you are in KC, check them out.

 

 

Share