HomeBBQ.com wins Grand Champion in this first ever Invitational event for the Florida Barbeque Association, that hosted 10 teams from each of the qualifying states of Florida, Alabama, and Georgia.
Contest Results are as follows;
1 HomeBBQ.com 758.96666
2 Jus-Fer-Fun 758.84999
3 Bub-Ba-Q 755.95001
4 HoocheeQue 751.33336
5 Mount Dora Bar-B-Que Company
6 Forrest’s Fine Foods 747.90001
7 Munchees Smokehouse 747.83333
8 Jacks Old South 746.35001
9 Swamp Boys 743.46665
10 Pork Avenue BBQ 743.13333
11 J & J ’s southern smokers 742.33335
12 Uncle Kenny’s BBQ 738.78335
13 GB’s BBQ 738.39999
14 Bubba Chuck 738.31667
15 Team Bobby-Q 737.28333
16 Big Papa’s Country Kitchen 735.95000
17 Tiger Creek BBQ 734.95001
18 Fine’ly Ready BBQ 732.59999
19 Red Baron BBQ 728.98333
20 This Butt’s For You 728.08334
21 Big Daddy Q 727.93335
22 The Ross Team 726.41666
23 Kick the Tire, Light the Fire 725.11666
24 Barbeque Crew 723.78334
25 Flirtin’ with Disaster 721.38332
26 DW’s Kountry Cookers 720.46669
27 Mr. Cook’s Portable Smokehouse 710.39998
28 Bethel Smokers 697.54997
29 Kinfolks BBQ 676.69999
1 Bubba Chuck 194.54999
2 Team Bobby-Q 194.28333
3 HoocheeQue 192.56668
4 Bub-Ba-Q 192.43334
5 RED BARON BBQ 191.36666
6 Tiger Creek BBQ 190.21668
7 Mr. Cook’s Portable Smokehouse 188.86667
8 Mount Dora Bar-B-Que Company 188.41667
9 HomeBBQ.com 187.65000
10 Munchees Smokehouse 187.06666
1 HomeBBQ.com 191.66667
2 Jus-Fer-Fun 191.43334
3 Forrest’s Fine Foods 191.43332
4 HoocheeQue 190.50000
5 Kick the Tire, Light the Fire 189.79999
6 Bub-Ba-Q 189.24999
7 Mount Dora Bar-B-Que Company 188.53333
8 J & J ’s southern smokers 187.81667
9 Tiger Creek BBQ 187.00000
10 Fine’ly Ready BBQ 186.96666
1 Jus-Fer-Fun 194.49999
2 Jacks Old South 192.65001
3 Big Papa’s Country Kitchen 190.00000
4 Bub-Ba-Q 188.65001
5 Pork Avenue BBQ 187.40000
6 Munchees Smokehouse 187.26667
7 This Butt’s For You 186.93334
8 HomeBBQ.com 186.49999
9 J & J ’s southern smokers 186.23333
10 Team Bobby-Q 185.75000
1 HomeBBQ.com 193.15000
2 Jacks Old South 192.16668
3 Jus-Fer-Fun 191.44999
4 Swamp Boys 190.56666
5 Pork Avenue BBQ 190.11666
6 Forrest’s Fine Foods 189.50001
7 Mount Dora Bar-B-Que Company 188.61666
8 Big Papa’s Country Kitchen 188.58334
9 Munchees Smokehouse 187.94999
10 GB’s BBQ 187.41666
I am one of the guys who loves my gas grill, and I really do not care what others say.
I like the ease of use, predicable performance, easy of cleaning, and all of that. But, it took me awhile to learn how to get “real wood smoke flavor” from my gasser.
When using my smoker, I have learned to love certain smoke flavors with certain types of meat. For example, I like fruit woods such as Cherry, Apple, and Peach on poultry and pork. For beef (primarily Brisket Burgers on the gasser), I like a touch of Mesquite.
I have also played with specialty chips such as the Jack Daniels barrel chips and such with mixed results. To get the smoke flavor, I use a “Smoke Bomb” loaded with chips or pellets of the desired flavor.
A Smoke Bomb is basically a closed container with only a couple of air holes to allow smoke to escape.
A Smoke Bomb can be made that lasts a long time, even to an hour or more if needed. It works so well because it restricts the oxygen to the chips or pellets, producing a longer and smoldering burn that reduces flare ups and quick burning.
I started with the most simple of Smoke Bombs, just heavy duty aluminum foil. I made a double layer big enough to resemble a small grapefruit with chips or pellets inside. Sealed it up good and poked one or two tiny holes in the top with a tooth pick or my trusty Thermopen. Place it on a burner and when smoke starts emitting from the holes, it is time to cook.
The next step up for me was one of those stamped and bent sheet metal boxes sold by Home Depot with “smoking chips” in them. They are about 5-6 inches long, 3 inches wide, and an inch deep. The first thing is to throw away the “smoking chips” unless you really know what they are. If you try to use these open boxes with chips, you will need to soak them first or they will just ignite and last a minute or two. Not even long enough to do a smoked hot dog. So, I wrapped the box with good ole HD aluminum foil and poked a couple of small holes in the top to restrict combustion air. Worked like a charm. Biggest benefit was that the box gave some form to the Smoke Bomb when compared to HD foil only. Worked well.
My final evolutionary step was a cast iron skillet to hold the chips and pellets. I found an old 7 Inch skillet at a garage sale for $2. I cover it with HD foil with a couple of teeny -tiny holes again. One quarter to one half a cup of pellets or chips produces plenty of smoke for a good steak cook. Because of it’s mass, I put the skillet on my side burner to get the heat up and start the smoke. Then, the skillet fits perfectly on the two left hand burners on my five burner gas grill.
I defy anyone to tell that my steak cooked with a Mesquite Smoke Bomb came off a gasser! Outstanding wood smoke flavor, and that is what BBQ is all about.
Chips a pellets are available at many places, including WalMart if you watch the BBQ area closely. Small quantities of pellets are available on-line in many flavors. I tequires so few pellets or chips per cook that they are really cost effective when used only for flavor.
By Kevin Bevington
Now that we have our rub, the right equipment, and we are able to control a consistent temperature, we are ready to attempt the toughest meat to cook, Beef Brisket. Lets first discuss how to select the meat you are about to cook. Beef Brisket can typically be sold in 3 different size cuts.
First, is the whole packer cut, this whole cut includes the 2 very distinctly different muscles that make up the entire cut, you have the flat which would be considered the flat long piece of meat, the point, which includes the nose end, and the meat layer underneath the flat, which is separated by a layer of fat which is also known as a deckle layer. The whole packer cut is the most desirable cut to cook in your smoker, the main reason being, the tremendous amount of fat that can be left on this cut to give it plenty of moisture to draw from while cooking.