Me and The Carolina Rib King

This past weekend, Indy hosted our annual Ribfest. I saw that Solomon Williams, the Carolina Rib King from BBQ Pitmaters was there, and I had to get some of his ribs. He was nice enough to take a picture with me too!

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BBQ Arts 101: Good Woods To Smoke With

Great article about smoke wood.

Patrons of the Pit

As you delve further into the BBQ arts, eventually you’ll wish to smoke something. It’s just the natural course of things. You need not fight it. smoke woodWhere to start, you ask? Well, as a general rule of thumb, if it grows fruit or nuts, it is probably a legitimate candidate for a smoke wood. Use common sense tho. Make sure it is seasoned, (not green) and not growing some sort of unruly fungus or anything. And please people, no smoking with green treated one by sixes off your back deck. That’s very bad!

Now one of the most common mistakes made by newbie smokers is over-smoking. The assumption that more is better is wrong. Don’t do it. Such antics can impart a bitter taste on your meat. If you see your pit puffing like a choo choo train, tweak the dampers, lift the lid, or wait it out. Wait for the…

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My Franklin Barbecue Experience

Earlier this year, the company I work for took a trip to Austin, TX. Needless to say, I was stoked… pun intended. While there, it was inevitable that I would make my way to Franklin Barbecue, home of the best beef brisket in the world, in my opinion. My wife and I were 8th in line by getting there at 8:00 AM, even though the restaurant doesn’t open until 11:00 AM. We wanted to be there early because Franklin only sells their BBQ until they sell out!

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When we finally got in to order, I was delighted to see that they had beef ribs on the menu, which is not a standard item. So, I ordered a 1 lb. beef rib bone, the most amazing brisket I ever had, and their own homemade sausage.

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The highlight of my experience was actually getting to meet Aron Franklin, and having my picture taken with him!  Aron is such a nice and down-to-earth guy.  I am very happy to have met him.

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My 24 oz. Prize

I am a proud member of The BBQ Brethren Forums who sponsor BBQ throw-downs of various sorts. A food-related throw-down challenge is presented, and one can participate by preparing the food to the specification of the challenge, taking a “Money-Shot” photo of the entry, creating a thread that describes the cook, and providing the money-shot photo in the post. I won the SausageFest throw-down and won this beautiful, 24 oz., Cowboy Chop Ribeye steak.  If you love the sport of BBQ, check out the BBQ Brethren, and perhaps even participate in a throw-down!

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Festival of Sausage

I recently entered and won a sausage throw-down. My entry was called the “Festival of Sausage”.

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