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.

Personal information. By entering the Contest, each entrant consents to The Sponsors, the independent contest organization, their agents and/or representatives storing, sharing and using the personal information submitted with his/her entry. Entrants agree to receive promotional communications from The Sponsors, and have the ability to opt-out of promotional emails by requesting to ‘unsubscribe’ from any communication.

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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Introducing Sean Bardwell of Tatoos N Que

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If you don’t “like” him on Facebook or follow @SBQue on Twitter you may not recognize this pitmaster.  His name is Sean Bardwell and has a competition BBQ team called Tatoos N Que.  I have been following Sean for most of this year and have been really impressed by some of Sean’s creations.  He shows them regularly on Facebook and they all look very tasty.  I had the pleasure of talking to Sean about his recent activities while he was doing a practice cook for an upcoming contest last week.  Sean has big plans for the future and a game plan to get there.

Sean was raised on BBQ.  His best childhood memories were being with his father cooking on an old Weber kettle grill.  BBQ was a treat.  Sean spent summers in Arkansas with grandparents who also fed his BBQ cravings.  To this day, BBQ reminds him of his childhood.  Currently, Sean is kitchen manager of a chain restaurant called Smokey Bones in York, Pennsylvania and has held this position for 4 years. He started as a line cook and has worked his way up the ladder.  Sean wants to own his own BBQ restaurant one day and is working very hard to achieve that goal.  His goal for the next year is to get a food truck to be used for a catering business and to take on the competition circuit.

Sean has many BBQ idols.  He attended the NBBQA Convention in South Carolina last year and got to meet the likes of Ray Lampe, Chris Lilly and the person Sean states he owes the most to, Danielle Dimovski of DivaQ BBQ.  He stays in touch with Danielle via twitter and says she gives him a lot of advice.  He also credits ,Prince of Q, Jay Prince and Stephen Hartsock of Sock’s Love Rub with inspiring him as well.  At the MBBQA Convention, everyone told Sean that if he wants to open a restaurant he needs to first compete and get your name out there.  This inspired Sean and his Tattoos N Que BBQ team to enter the New Holland Summerfest BBQ contest last weekend.  Tattoos n Que competed against 72 other BBQ teams.  Tattoos N Que did not win any awards at New Holland but they did not finish last in any category they entered and met Myron Mixon and Tuffy Stone.  Sean considers this a success.

Sean also has a variety of rubs for sale on his website, sbque.com  His rubs come in Original flavor which is an all purpose rub, Savory which is used a lot on poultry, Sweet for ribs and pork and is developing one called Tattoos N Que which is a competition style rub.  All the ingredients used in Sean’s rubs are also smoked before they are combined.  This gives Sean’s food layers of smoke flavor.  I found this to be very interesting and I cant wait for the sample Sean is going to send me.  Sean also makes his competition sauce from scratch using all smoked ingredients.  He joked that he can never do anything simple.

If all of this was not enough, Sean has published his very own e-cookbook.  It contains 17 original recipes all created by Sean Bardwell.  It is a free cookbook so feel free to download it here  http://store.blurb.com/ebooks/296973-sbque-recipes .  When you get done with the cookbook you will ask yourself, ” Is there any food Sean won’t smoke?”

Sean has a passion for BBQ.  He shows this in all that he does.  From rub creator, cookbook author, competition cook and his daily job they are all examples of how dedicated Sean is to perfecting his craft.  Sean is a very goal driven individual and I have no doubt that he will leave his mark on the BBQ world.  Check out his website, order some rub and get that cookbook.  You will be glad you did.

 

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DBQ at the Ky State BBQ Festival

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 Hot off the presses from last night’s Getting’ Sauced with Draper’s BBQ and the Kentucky State BBQ Festival (so dubbed KSBF from here forward because that is a lot to read) webpage, I have been asked to do the cooking demonstrations for the 2nd Ever Kentucky State BBQ Festival.  I am both honored and humbled by being asked to do this by Brad Simmon’s and the organizers of the event.

For those that were not able to attend last year’s event and missed Brad and I talking about it last night on the radio show let me attempt to describe just what this festival is all about.  The KSBF is loosely based on the Big Apple Block Party.  The organizers invite the best of the best in the world of barbecue out to cook for thousands of new friends.  In short, Joe Consumer can come out and eat the barbecue of world class pitmasters.  The list of pitmasters for this event is impressive to say the least, a definite who’s who of Q.  To get to share an event with the likes of Carey Bringle (Peg Leg Porker BBQ), Moe Cason (Ponderosa BBQ), Pete and Melissa Cookston (Yazoo’s Delta Q), Shelly Hunt (Desperados Barbecue) and Craig Kimmel (Firehouse BBQ) is an honor.

Add to that being asked to sit in for none other than Dr. BBQ, mister Ray Lampe is humbling to say the least.  Ray did amazing cooking demonstrations last year and to say one could ever replace him would be a mistake.  Ray is one of my personal bbq heroes, I got to tell him that at last years KSBF when were vending barbeque sauce and rub.  Ray was such a great guy he even used our products during his demonstrations.  The first barbecue related book I ever read was Ray’s Big Time Barbecue.  Ray has had a great influence on not only me, but a whole generation of barbecue pitmasters and I will forever be in his debt.  I can only do my best to live up to the excepti”onal standard that Ray set at last year’s KSBF.

So what can you expect from the demos this year?  Great competition tips adapted for the backyard and awesome samples cooked on a pit that anyone can use.  That’s right we will have a limited amount of samples during each class.  Mike and I have been working on a curriculum for our classes that is based on our Salt, Smoke, Meat concept.  I took this simplified concept and compressed it even further to work in a 30min demonstration.

On Saturday, September 8th I will be doing the following demos:

  • 12:30pm – Chicken – I will show you how to make competition lollipop chicken legs and let you taste them.  You will also get recipes and instruction for whole and spatchcocked chicken as well.
  • 2:30pm – Ribs – We will discuss baby backs vs spare ribs, go over how to properly trim ribs and I will give you instructions on how to cook 4hr ribs.
  • 4:45pm – Pulled Pork – We will coverBoston butts vs whole shoulders, proper trimming, proper injection and how to cook including our competition timeline.
  • 5:30pm – Brisket – I will cover picking a proper brisket, how to trim correctly, injection recommendations and of course how to cook a great brisket.

On Sunday, Sept 9th I will be doing these:

  • 11:15am – Tailgating – It’s all about easy and great entertaining with this demo.  Moink balls, wings, bacon explosion I got it all covered.
  • 1:30pm – Holiday on the Pit – Give the oven a break, I will show you how to great turkey and ham on your smoker.

We will be cooking all of this on Green Mountain Grill’s pellet grills.  We are proud to be featuring the GMG as part of the cooking process because they are a very affordable, highly capable and easy to use barbecue pit.  These pits with just a little bit of know how and anyone can be a super star in their backyard.

In addition to the demo’s we will also have our booth set up selling our sauce and rub. Danvillewas great to Draper’s BBQ last year and we sold out of sauce and rub.  We are coming prepared this year and look forward to meeting even more new friends and visiting with the fans we made last year.

As you can see this year’s Kentucky State BBQ Festival is a big event for Draper’s BBQ and we have gone “all in” on it.  We can’t wait to get there and are proud to be apart of this event!  See you there!

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Draper’s BBQ and GMG

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Some of you may have heard the rumors, so here is the confirmation.  Draper’s BBQ is now officially sponsored by Green Mountain Grills.  This cooperative agreement is a culmination of several projects where we got to work side-by-side with members of the GMG team.  It became obvious to both us and the GMG leadership that working together on a more formal basis would greatly benefit both companies.

Draper’s up to this point has never accepted an endorsement deal or sponsorship of any kind for our competition team.  We have and will continue to help all companies whose products we believe in and use but our competition focus, for the remainder of 2012 and beyond, will now reside primarily with GMG and the pellet grill market place.

As a part of this partnership we are now also a full GMG dealer and will become an active part of driving GMG to the forefront of the pellet grilling market.  We will do everything we can as a company to support our partners in this endeavor and look forward to becoming West Kentucky’s premier full service pellet grill dealership.  We are fully committed to GMG’s policy of service excellence before, during and after the sale and we will be bringing you a line of barbecue products and classes designed to help all barbecue enthusiast get the most out of their culinary adventures.

If you have any questions about Green Mountain Grills please contact Shane or Mike via email and they would both love to help you in making the right choice for your barbecue and grilling adventures.

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