Prime Time For Prime Rib

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So we are in a downward spiral to all the big Christmas meals and gift giving, but you are too tired of turkey and have a hatred for ham at this point.  We all get there, I mean let’s face it there are only so many ways that you can make turkey or ham.  That is why so many families are looking for new culinary go to’s for Christmas.  We want something great, something that can feed a gang of people but also something with some WOW factor to it.

To that end I recommend Prime Rib.  YES, I know it is a bit expensive and it can be intimidating but with the help of a friend or two on the internet and a few recipes to follow you can knock this one out of the park.  Prime Rib really is not that difficult to make and it lends itself to fantastic results whether you roast in a oven or smoke on a grill/smoker.

If you unfamiliar with prime rib I recommend you spend awhile over at AmazingRibs.com and check out Meathead Goldwynn’s Secrets of Cooking Beef.  I can go over every secret to cooking great beef, but honestly Meathead does such a great job of laying it all out the best I would do in this post is echo back everything he has said.  I also recommend bookmarking AmazingRibs.com, it is seriously one of the most comprehensive sites on the internet concerning cooking.

So you are back after getting schooled up at Amazing Ribs, now let’s get to the meat of the matter.  I know you are still probably still wondering about the cost of the prime rib itself.  Let’s be honest, a good prime rib is going to run you about $150 for 15-16lbs of meat.  That is a heck of a lot to throw down on a hunk of beef for sure.  In our family we defray the cost by splitting it 4 ways for the big meal.  Basically the grown up kids split the cost 4 ways and I cook the prime rib.  This allows us all to take credit for the meal but it also allows each of us to give back to the parents and grand parents for all those years of hell and chaos that we caused :).

Keep in mind also, that for this meal we are feeding about 14 adults and about 6 smaller children.  So we buy a pretty good sized prime rib.  If you are feeding a smaller crew then feel free to dial back the size of the prime rib you buy.  I like to cut the meat in about 1in thick cuts so I basically look more at overall length of the prime rib than I do the actual weight per person.  The reality is that only the most severe of us gluttons can put away a solid pound of prime rib along with all the side items without going into a food coma.  So dont be afraid to figure somewhere closer to 8-10oz of cooked meat per person.  That number will cover most families with no problems.

When picking out your prime rib dont fret too much, the prime rib is a very forgiving cut.  When looking for a prime rib, first off I skip the bones.  Frankly, they are just a hassle and dont add anything in my opinion other than more time preparing and trimming.  Next I look for a good red color and I like to find one that is round in shape when I look at it from one end.  The rounder the shape typically the less trimming I have to do in order to achieve that rounder profile referenced in Meathead’s write up.  It also keeps me from having to bother with trussing up the prime rib with butchers twine typically.

I wont get too far into trimming because Meathead breaks it out very well on his site.  I will say this though, beef fat that feels in anyway hard or waxy needs to be removed.  It will never render and if left in tact leaves your guests with pieces they are going to eat around and looks unsavory on their plate.  My basic rule of thumb is, if it doesnt look like red well marbled steak it get’s removed and that includes any fat I can reach with a knife and any silver skin I find.  I know, I know…it’s hard to take a knife and trim away 2-3lbs of something you just paid $8-$10 a pound for, but why would you not?  I mean would you buy caviar and serve it with cheap crackers?  My buddy Mike says “in for a penny, in for a pound” and here that definitely applies.  I mean you have already paid the price for a ticket to the big show, now is not the time to get squeamish, now is the time to do it up right.

Now that your meat is trimmed follow Meathead’s steps 1 -12 under “How We Accomplish Our Goals.”  In step 8 though let me throw a little bit of twist on things.  Meathead doesn’t really mention a specific rub in this step.  So let me throw one at you that is easy to make and toss a little “rub philosophy” at you.

Most folks make rubs 3 ways.  First one is they take a little bit of everything they have in the cabinet that sounds good and mix it together with a hope and a prayer and that is that.  The second will find something that sounds good on the store shelf and hope for the best.  The third will search the internet and find a great recipe and order in all the specialty herbs and spices and end up making a rub that ends up costing them $30 that will get used once if they are lucky.

Frankly, I am a fan of all 3, but let me shed some light on all three.  Rub maker 1 loves to dabble and mix stuff and invent.  Most of the time he can make some good stuff, but he can seldom recreate anything he’s ever made and seldom really has the spices/herbs needed on hand.  I was this guy for a long, long time, but I kept a heck of a stocked pantry of spices.  Rub maker 2 realizes how hard it is to make something great and would rather hit the easy button and just grab something off of the big box store shelf.  That is great as he likely saved money and ended up with an ok product.  The reality though is that most of the rubs on those store shelves frankly are terrible as they are mostly just salt, cheap pepper and preservatives.  Rub maker 3 is the perfectionist.  He may not be inventive, but he has plenty of time to dabble, plan and wants to crush the taste buds of all who sit at his table.  I like this guy as he and I are very similar as well.

But what happens if you combined the three?  What would happen if a guy who constantly dabbles and tests products and also makes rubs from scratch were to make a rub for a prime rib with products that are easily sourced?  Well…it would look at lot like what I’m about to share and exactly what I put on our prime rib today that goes on the smoker tomorrow.

Shane’s Easy Button Prime Rib Rub

1/4 cup Weber brand Steak ‘N Chop seasoning
1/4 cup Tone’s brand Rosemary Garlic seasoning
1 Tbs Ground Cumin
2 Tbs Fine Ground Hazel Nut Coffee

So now the why on what I chose for this rub.  When I think of a rub I immediately try to think of a theme or flavor profile for it.  Since this is a Christmas meal featuring beef the rub needs some good strong herb elements that speak to both requirements.  Rosemary quickly came to mind as it makes people think of the holidays and is typically non offensive to most taste buds.  Rosemary can be pretty strong and any strong elements like that need a solid base to ride on.  When I think of flavors I think of music.  In this case your herbs are going to be hook or the nice guitar solo.  Those elements in a song are only great if there is a great bass/rhythm line supporting them and providing the backdrop by which they can stand apart from.  Weber’s Steak ‘N Chop is a solid mix of salt, pepper, onion, garlic and has a hint of citrus.  So while it is good on its own, honestly its fantastic as a base rub to build other elements on top of.  It has a good mix of earthly, umami elements without being over the top for beef.  So we have a bit of a bluesy bass line kind of bubbling in the background with a bit of a kick drum and high hat accompanying.  Now time for some guitar or horns to bring it together and that is the Tone’s Rosemary Garlic.  This seasoning is loaded with nice whole rosemary and packs a punch flavor wise.  It’s name does not lie, its a shot of straight rosemary and garlic, nothing held back.  In fact I think its a little too punchy if you get heavy handed with it.  But put that on top of a good bass line and you have something.  So now we have something that sounds a little bit like Hendrix playing the blues, fine in it’s own right, but maybe missing a little something.  So that is where the cumin comes in.  The cumin amplifies all those beefy flavor profiles, its there just to make the beef taste more like itself.  Then comes the wah peddle kind of out of left field with the hazel nut coffee.   Why add coffee to a rub that is already good?  Well because you want it to be great.  I happened to have hazel nut on hand and it is a good medium roast so nothing over the top.  The coffee when mixed in with what is already going on just adds that swagger, that funk, that attitude that is needed.  It takes a song that was good and turns into Stevie Ray Vaughn covering Voodoo Chile and takes it to the next level.  For this rub the coffee does not have to be hazel nut, but I do recommend keeping with a medium roast coffee as other can be a bit bold and biting.  Use what you have though and adjust the recipe to dial it in to your liking.

When applying the rub I will do it one of two ways.  The first I will take some olive oil and coat the prime rib with it and then put the rub on and massage it in.  This way the rub sticks to the meat better.  If I am in a hurry I have been known to rub the meat and then take a high quality cooking spray and coat the meat after the rub goes on.  The end result is very similar, but the preferred method is definitely using enough oil that promotes the flavor transfer from the rub ingredients to the meat.

Now you have all you need to make a great prime rib.  You have the instructions, you have a fantastic rub and you hopefully have the confidence to pull it all off.  There is still one thing missing though.  Many will say a well cooked piece of beef needs no sauce whatsoever.  Other’s will insist on wrecking your perfectly cooked prime rib with A1 or heaven forbid….KETCHUP.  So to keep you from spending New Year’s in the pokey after stabbing an in-law for dipping $10 per pound meat into Heinz serve up some amazing horseradish sauce.  I am one of the people on the side of fence that says great beef needs no sauce, but I am sucker for a fantastic horseradish sauce with my prime rib.  The sharpness and heat cuts through all that butter fat tastiness and really does complement the dish perfectly.  Now again Meathead has beat me to the punch with a really good recipe called Secretariat Horseradish Cream Sauce.  I make mine a little different but I thought for sake of this post I would combine what I do with what Meathead does since his is a little easier to make.

Shane’s Sorta Secretariat Horseradish Sauce

1/4 cup sour cream
2 Tbs prepared horseradish in vinegar
2 Tbs milk
2 Tbs mayonnaise
Salt and Pepper to taste
1 Tbs minced garlic

Let’s talk about the changes.  First off I think most of Meathead’s ratios are spot on, but I like more Mayo in my recipe.  I also caution you to try your horseradish first before adding it to the recipe.  I’ve had some jars with little heat and some with A LOT of heat.  So adjust the ratio accordingly and to your taste buds.  I like to add some garlic to my sauce for some depth of flavor.  You can use fresh or even dried minced.  I wouldn’t use the powder though as it has bit of a bitter element to it that can be picked up in such a simple sauce.  You also may want to add a squeeze of fresh lemon juice to your recipe.  I’ve had with and without and like it both ways.  I also recommend making this at least 24hrs in advance and letting it sit covered in your refrigerator so the flavors can build.  And remember when you are making this, what you taste when you first make it will be a touch weaker than what the final result is as it sits.

In a nutshell this is exactly what I do for prime rib.  While it is not fool proof I will say it is as close as it can be.  Armed with this info, a little bit of confidence and some testicular fortitude I promise you can create a meal with will rival even the best steak houses in the country.  And when you can do that for about $10 per person instead of $40+ then you are sure to wow your guests and ensure a Merry Christmas for all.

God bless you all my friends and may the holidays bring happiness to you and your’s.

Shane

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Official Rules and Regulations for the Big Giveaway

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This isn’t particularly fun but it is important if you wanna win!

Official Contest Rules and Regulations

Open to residents of the United States of America only and governed by United States of America Law

No Purchase Necessary.
NO PURCHASE NECESSARY TO ENTER OR WIN. The Giveaway Contest on Facebook (the “Contest”) is sponsored by Drapers’s BBQ and Pap’s Foods (the “Sponsors”).

ELIGIBILITY: To enter and be eligible to win, a person must be a legal resident of The United States of America who has reached the age of majority at time of entry in the jurisdiction in which he/she resides and who is not an employee, representative or agent of The Sponsors, any independent contest organization, or their affiliated and related companies and, if applicable, their respective advertising or promotion agencies, dealers, and members of the immediate families of, or persons domiciled with any of the above. In these Official Contest Rules & Regulations, “immediate family” means mother, father, brothers, sisters, sons, daughters and/or legal or common-law spouse.

HOW TO ENTER: During the Contest Period, you may enter the contest at The Sponsors Facebook page. During the Kentucky BBQ Festival held during the Contest Period, onsite entry may be made available at the discretion of the Sponsors.
Be certain you have read, and agree to be bound by, the Official Contest Rules & Regulations and indicate if you do not wish to receive future information from The Sponsors regarding upcoming events and/or promotions.

PRIZING: There is one prize available to be won, consisting of the following: one Pit Barrel Cooker of the Pit Barrel Cooker Co., one ChefAlarm by ThermoWorks, one Meat Maniac sampler back by Pap’s Foods and one Pitmaster Pack by Draper’s BBQ to include A.P. Rub, Moo’d Enhancer Rub, Smokin’ Sauce, team hat and 2 bags of Kingsford charcoal.

Total approximate retail value of prize pack is $500. To the extent permitted by law, The Sponsors makes no express or implied warranties, or conditions of any kind with respect to the safety, appearance or performance of any Prize. Prizes must be accepted as awarded without substitution, are not transferable, not for resale and have no cash surrender value. The Sponsors reserves the right, in the event that a Prize or any component of a Prize cannot be awarded as described for any reason, to substitute another prize without liability.

DRAW: A random draw (the “Draw”) will take place in Danville, KY on September 7, 2014 from among all eligible entries received by the Contest Closing Date. The odds of being selected for a Prize depend on the total number of eligible entries received by the Contest Closing Date. Each selected entrant will be contacted by email within three (3) business days of the Draw Date. If a selected entrant (a) cannot be reached by email within three (3) business days of being selected after reasonable attempts; or (b) fails to return the properly executed Release Form within the specified time (see rule 5), then he/she will be disqualified and another entrant may (at the discretion of The Sponsors) be randomly selected until such time as contact is made by email with a selected entrant or there are no more eligible entries, whichever comes first. The Sponsors will not be responsible for failed attempts to contact a selected entrant.

To be declared a Prize winner, each selected entrant will also be required to sign a declaration and release form (the “Release Form”) confirming compliance with the Official Contest Rules & Regulations, acceptance of the Prize as awarded, without substitution, and releasing The Sponsors, their independent contest organization, and their affiliated and related companies, their dealers, and their respective shareholders, directors, officers, employees, agents, representatives, successors and assigns, and, if applicable, their respective advertising or promotion agencies from any liability in connection with the Prize or this Contest. The Release Form must be returned within the time period specified on the Release Form or the Prize may be forfeited. Prizes will be shipped to each confirmed winner by The Sponsors to the address on the Release Form within six (6) weeks of being confirmed a winner. Limit of one (1) Prize per person.

NAME/IMAGE OF WINNERS: By entering the Contest, each winner consents to the use of his/her name, address (city and state) and/or photograph without further remuneration, in connection with any publicity carried out by or on behalf of The Sponsors with respect to this Contest.

The Sponsors and the independent contest organization accept no responsibility for loss, damage or claims caused by or resulting from the Contest or acceptance of any Prize.

The Sponsors and the independent contest organization are not responsible for: (i) entries which fail to comply with these Official Contest Rules & Regulations and all such entries are void; or (ii) any failure of the Contest Website during the Contest, including any problems or technical malfunction of any computer on-line systems, servers, access providers, computer equipment, software, failure of any email or entry to be received on account of technical problems or traffic congestion on the Internet or at any website, or any combination thereof including any injury or damage to an entrant’s or any other person’s computer related to or resulting from downloading any material in the Contest, all of which may affect a person’s ability to participate in the Contest. Entry data that has been tampered with or altered are void.

In the event it is determined that an entrant has entered in a fashion not sanctioned by the Official Contest Rules & Regulations, the entrant will be disqualified and all of the entries submitted by the entrant will be disqualified.The Sponsors reserves the right for any reason, within the U.S. Law, to terminate or suspend this Contest or to amend the Official Contest Rules & Regulations at any time and in any way, without prior notice. Without limiting the foregoing, if, for any reason, the Contest is not capable of running as originally planned, The Sponsors reserves the right to cancel the Contest and conduct a draw from all previously eligible entries received by the Contest Closing Date. The Sponsors and/or the independent contest organization shall not be held responsible for any problems, errors or negligence that may arise or occur in connection with the Contest.

In the event of a dispute, entries will be deemed to have been submitted by the authorized account holder of the email address submitted at the time of entry. “Authorized account holder” is defined as the person who is assigned an email address by an internet provider, online service provider, or other organization (e.g. business, educational institute, etc.) that is responsible for assigning email addresses for the domain associated with the submitted email address. If the identity of an entrant is disputed, the authorized account holder associated with the email account at the time of entry will be deemed to be the entrant. A selected entrant may be required to provide proof that he/she is the authorized account holder of the email address associated with the selected entry name change. The sole determinant of the time for the purposes of a valid entry in this Contest will be the Contest server machine(s).

All entries become the permanent property of The Sponsors and none will be returned. This Contest is void where prohibited by law and is subject to all applicable federal, state and/or municipal laws.

In the event of any discrepancy or inconsistency between the terms and conditions of these Official Rules and Regulations and disclosures or other statements contained in any Contest related materials (including, but not limited to: point of sale, television, print or online advertising), the terms and conditions of these Official Contest Rules & Regulations shall prevail, govern and control.

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The Contest is in no way sponsored, endorsed or administered by, or associated with, Facebook.

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Draper’s BBQ Contest

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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!

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Product Review: GMG Fruitwood Blend Pellets

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pellets

Our good friends at Green Mountain Grills supplied me with a 28 lb. bag of their new Premium Fruitwood Blend Pellets to try out and give a review on.  Now fans of Drapers BBQ know that we are huge GMG fans.  We love our Daniel Boone’s and our Jim Bowie’s.  I personally have held off using GMG’s branded pellets for 2 reasons.  Number one is there is not a dealer close to me and pellets are like propane when you need them you need them quick.  Number 2 was their lack of fruit-wood flavors.  I love apple, peach and cherry flavor pellets when cooking on my GMG.  The folks at GMG have heard our requests and developed a fruit-wood blend.   How would they compare to some of the pellets I have been using?  Well let me tell you.

I opened the bag for the first time and I was greeted with a fruity aroma.  I could not make out what fruit (as it is a blend) but it did smell sweet.  The pellets were lighter in color that the other brand I was using previously.  I don’t know that this makes a difference at all but thought I would report it anyway.  The pellets appeared to be well made.  They were solid and not crumbly and a variety of different sizes from half and inch to an inch long.  GMG claims that they have less dust than other brands of pellets.  I would tend to agree with that.  I have only ever used 2 other brands and GMG appeared to have less dust.  No scientific test to back that up just my 2 eyes checking.

I cooked 2 different meats with these pellets on 2 different days.  I had a 5 hour rib cook at 230 degrees the entire cook and a 12 hour brisket cook at 225 degrees the entire time.  I added a few different pellets at the end of the brisket cook just to make sure that I did not run out but do not think I used much if any of those.  All in all I got 17 hours of cook time from a 28 lb. bag.  I was pretty pleased with that pellet usage and the usage was right in line with what I usually use.

Results.  That is what we are all about at the end of the day.  Were the ribs and brisket good?  How was the smoke ring?  How was the flavor?  These are the true tests of how good the pellets really are.  rib 6-13Lets start with my ribs.  Excuse the bragging here but I do think these were right up there with some of the best ribs I have ever made.  Tried some new things with this cook.  I tried a new blend of spices (Drapers AP as a base), did not wrap them, and the pellets.  Look at that smoke ring.  It is huge.  The ribs did not have an over smokey flavor.  You could really taste the meat and the rubs used.  My eight year old son ate half a slab and he is like Mikey from the old Life cereal commercial.  He won’t eat anything.  Now for the brisket.  It was a good brisket not a great brisket but a lot factored into that.  I think I put a little to much rub on it and left it on about 30 min to and hour too long.  The bark was a little crusty and I don’t think I got the smoke penetration I was looking for.  It was a little roast beefy but good.

I have only one request for the good folks at GMG.  I would like to see the breakdown of the fruit-wood blend and what type of fruit-wood it contains.  The pellets performed very well during both cooks and I would not hesitate to use them again.  With the fact that GMG gives you 8lbs more that the leading pellet brand for the same price it is a no-brainer to go pick a bag up.  Check your local retailers for some new GMG Fruitwood Blend Pellets.  I highly recommend them.

 

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The Art of the Reverse Sear.

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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.

 

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Ranking the BBQ Meats

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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.

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Boy Scout Feast – A Fish Story

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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.

 

 

 

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My thoughts about The American Royal.

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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.

 

 

 

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Eating out of the Box.

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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.

 

 

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Houston We Have Ribs

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Picture provided by Chile Pepper Magazine
Photographer – Rick McMillen

Many of you have been asking when you can find the issue of Chile Pepper magazine featuring us.  I got confirmation today that is hitting newsstands as we speak.  So check it out and let us know what you think.

Up until this point we have been a bit tight lipped about the details of the article and the ensuing rib competition.  We can now talk about it a bit more and share some of our experiences.  The article is of course about our competition team, experiences and what we bring to the table as a competitor in the Quest for the Perfect Ribs.  It also features our rib recipe, my favorite broccoli salad recipe and Mike’s sweet potato pie with pig candy recipe.  All in all, the editor of Chile Pepper magazine, Rick McMillen did an awesome job capturing who we are and what we are about as a competition team.  His photography skills are amazing and he was exceptionally easy to work with.  We are pleased to now count Rick as a personal friend and barbecue fanatic.

I want to also remember to thank Hoyt Liggins for the use of his amazing house down in Millington,TN for the photoshoot.  The location was nothing short of perfect and for those of you that know Hoyt you know his hospitality is second to none.  Hoyt remains one of the best people I have come across and we are blessed to call him a friend.

We begin the next leg of our journey to compete in the Quest for the Perfect Ribs on September 13th, driving to Houston,Texas.  The activity starts the next day where we attend a Meet n’ Greet hosted by McAby Media owners of Chile Pepper magazine.  This will be the first time we get to meet the rest of the CPM team as well as our competitors.

Our competitors for this challenge include:  Bill & Barbara Milroy (Texas Rib Rangers, Denton,Tx), Dann & Dianne Boland (2 Skinny Cooks, St. Charles, Il), Pete & Melissa Cookston (Yazoo’s Delta Q, Memphis, Tn), Harvey Gebhard (Lone Star BBQ Society,  Burnet, Tx) and Vince Carrocci & Alexa Fairbairn (Rhythm ‘n Que, Phoenix, Az).

As you can see for yourself, a laundry list of world class talent makes up the field and we are just proud to be included in an event that includes these amazing pitmasters.

On Saturday, September 15th the gloves come off and the competition takes place center stage at the Houston Hot Sauce Festival.  There are 3 turn-ins that take place.  The first is the main blind box turn-in to the judges.  An hour later we complete a second turn-in for people’s choice.  Finally, three hours after the people’s choice we serve ribs to the attendee’s for dinner.  The official awards ceremony takes place at 7:00pm and the Grand Champion is crowned.

The awards for this challenge are as follows:

Grand Champion – $2,000, 4 page feature story in Chile Pepper magazine, interview with editor in chief recorded and aired for 30 days on chilepepper.com, 2 ¼ page ads and 1 free booth space at the Chile Pepper Extravaganza to be held in New Orleans, La Sept 2013.

1st Place – $500, feature story in Chile Pepper magazine, interview with editor in chief recorded and aired for 15 days on chilepepper.com.

2nd Place – $250, feature story in Chile Pepper magazine.

This will mark the first live competition for Draper’s BBQ using Green Mountain Grills.  Green Mountain Grills has been a great partner and sponsor.  They are instrumental in Draper’s BBQ being able to attend this awesome event.

The test cooks we have done on the GMG’s for this event have been excellent and we expect nothing but a great cook on these cookers.  The GMG’s are easy to control the temp on, easy to maneuver, take up very little space and produce excellent barbecue.  These are essential when you are competing at a high level.

All in all this is shaping up to be one amazing opportunity and we plan to chronicle and document every part of our trip and our experiences.  So be on the look out for updates as we get ready to begin the Quest for the Perfect Rib.

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