Archive for September, 2005
What’s in a name…
Barbecue competitions encourage creativity, and it starts with the team names themselves. In fact, it appears that a clever name is second only to owning a smoker as a requirement to enter at many contests. Of course, there’s always the potential embarrassment of showing up to the showdown with the same name as another team.
Ever industrious, the barbecue community has set up a system to avoid just such a problem. At the website www.BBQTeamNames.com you’ll find a database of nearly 700 names that been used in past competitions. A useful and fun resource to browse. A few gems that caught my eye.
- Glazed and Confused
- 3 Fat Guys & A Smoker
- Wild Bunch Butt Burners
- Smokin & Chokin
- Hoggie & The Blowpigs
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Attack of the George Foreman grillmasters
The Food Network has been airing the George Foreman College Grill-Off this weekend. It’s a grilling contest that combines several items you don’t normally associate with one another: college students, gourmet cooking, and George Foreman grills.
In the contest, students competed in teams of three for $6,000 in scholarships and a batch of Foreman grills for their school. The big man himself was on hand of course, sneaking bites of everyones entries. I mean, who’s going to refuse him right?
The winning school was the University of Missouri which fielded a team of Hotel and restaurant majors. Nick Ziegler of Blue Springs, Mo., Thom Barr of Clarkson Valley, Mo., and Dan Meyers, of Wichita, Kan., one the competition with their grilled quail wrapped in prosciutto with lemon butter sauce along with potato salad.
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It’s gotta be the shoes…
As well all know, the one true measure of someone’s skill in any particular area is how much equipment they own. Barbecue is no exception. That’s why I can’t imagine any real barbecue master not owning a pair of these babys.
Cowboy boots or sneakers just won’t cut it these days down at the VFW hall. If you ain’t sporting a pair of these bad boys you’ll be assigned to kitchen patrol or stirring the beans.
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Try Char Crust rub for the perfect char
If like me you like your steaks charred on the outside and pink and juicy on the inside, I suggest you try out the Char Crust rub. It’s been around forever, originating in a Chicago steakhouse in the 1950’s. It gives your steaks (and chickens as well) a delicious crusty exterior every time.
It comes in several flavors, including my favorite Original Hickory Grilled (perfect for steaks) and Roasted Garlic Peppercorn which goes great with chicken. Just rub a little on the meat before grilling over direct heat.
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