At Thanksgiving, I was visiting family in Pittsburgh and met the owner of Cafe Fifth Avenue.  It's a bar and restaurant that's right next to Consol Energy Arena where we always take in a Turkey Day Pittsburgh Penguins hockey game.  He serves up some mighty tasty chicken wings and through the course of the conversation (and a couple of cold beers), he sent me home with a bag of the seasoning that uses for my very own.  If you're in Pittsburgh, please stop by and try his chicken wings.  They were awesome!

I'd been itching to try this on fried chicken, but due to life circumstances in and around the holidays I've been trying to eat a little better and fried chicken just hasn't been on my list.  But Sunday, I deciced to try and adapt a recipe for "oven fried" chicken to the grill.

So I soaked a package of chicken wings in buttermilk, seasoned the flour with my new chicken seasoning, and placed the wings in a disposable pan.  While this seemed like a reasonable approach, I don't think my fire was every really hot enough.  Towards the end I finally got it where it should have been all along, around 425 degrees.

I did pull the wings out of the pan and crisp them a little directly over the fire at the very end.  All in all, the wings were tasty and preferred by my kids over the chicken breasts that I was also grilling.  I'll probably give this another try soon and I'll use a little more of the seasoning on the chicken.  Heck, the Super Bowl is coming up and you can't go wrong with chicken wings at a football game, now can you?

Cheers,
Braddog 

First, my favorite online retailers:

• BBQ Pro Shop - a great online retailer of all manner of BBQ related items.  You'll find a great selection of sauces, rubs, smoking woods, BBQ tools, and even BBQ pits.  One of my favorites.
• Fred's Music and BBQ - Fred's place is an extensive online store that is complimented by a retail store in Schillington, PA.  A wide variety of products including Fred's own line of rubs and sauces are available both online and in person.
• Great Lakes BBQ Supply Company - Another fine online retailer and member of the BBQ community.  Here you'll find more boutique rubs and sauces.  Excellent products all, just not the stuff you're likely to find on supermarket shelves.

And, some of my favorite products: 

• Thermapen - this instant read, splash proof, thermometer is the Cadillac of instant read thermometers.  It's well worth the money and something that any BBQ'er who's researched it has to have.
• Blues Hog BBQ Sauce - This has become my go to rib sauce.  I love it and those that have eaten my ribs with it, love it too.  
• Plowboys Yardbird Rub - a good all purpose rub that has become a staple in my cabinet.  I use it on lots of things.
• Peg Leg Porker Sauce & Rub - I've enjoyed this rub and recently the sauce.  If you're looking for a Memphis style flavor profile, check this one out.
• Drapers BBQ - This one is new to me, but I really like it.  Draper's A.P. Rub & Smokin' Sauce are a great combination and I've enjoyed cooking with these products since I recently discovered them.

So get moving.  There's still time to score that unique item for your BBQ fanatic.  The look on his or her face on Christmas morning will be worth it!

Cheers,
Braddog 

Shane Draper at Draper's BBQ is one of those folks who is sharing his passion and family traditions via his own "microbrew" BBQ sauce and rub.  Shane is a 3rd generation pitmaster from Western Kentucky and as the label states, there's "3 generations of pride and flavor in a bottle" that honors his family hertiage.  While I had met Shane on line awhile back, it was only recently that I actually got to chat with him a little at the Kentucky Bluegrass festival where he was sharing samples of his products.

I came home with a bottle of both the A.P. Rub and the Smokin' Sauce.  I'd planned to cook with these products righ away, but a little knife accident sidelined me for a couple of weeks.  I finally had the opportunity to fire up the grill and try out Draper's rub & sauce.  I like to sample rubs and sauces with pork tenderloin or chicken.  I think flavors stand out a little more with these meats.

So, we had a couple of pork tenderloins ready to go for dinner last night.  I applied the A.P. Rub to both and grilled them on the Bubba Keg.  When they were nearly done, I gave one of them a coat of Smokin' Sauce as a finish.  Then, I sliced them and the family sat down to dinner.  

Now usually, my wife and I like a finish sauce on pork tenderloin, but my kids prefer them dry.  The Smokin' Sauce definitely changed that.  Much to my surprise, the kids couldn't get enough of the sauced tenderloin.  In fact, one of my daughters said, "I can't eat any more, but can I lick the sauce off that last piece?"  Now if that's not an endorsement, I don't know what is!  

In all seriousness, Smokin' Sauce is a tomato based sauce with a slightly sweet finish and just a little kick.  Don't think "Kansas City" when I say sweet, cause that's not what I'm talking about.  This is more Memphis than KC, but I'd even hesitate to put it in the category of Memphis style sauces.  I have also tried the sauce on brisket and for me, I'd have to say that I prefered it on pork.  But it was a good compliment to both.

The A.P. Rub is a really nice balance of salt, spice, and sweet.  In fact Shane was sampling the product sprinkled on popcorn in Danville, KY.  I found it just a little sweeter than the rubs I've been using most often.  That's probably what makes it more all purpose than rubs targeted at a specific meat.  For comparison, I'd definitely put it in the cateogry of a Dizzy Pig or Yardbird type of rub.  Truly, it's an all-purpose (or A.P.) rub. 

I'm very happy with the products and I'll continue to cook with them.  I'm also anxious to try the other sauces that Shane's working on.

Check out Draper's BBQ at http://www.drapersbbq.com

Cheers,
Braddog

If you look closely, you'll find yours truly picking the guitar along with my good friend Dave and some of the Peg Leg Porkers crew at the :20 second mark.

Cheers,
Braddog 

Just as I was finishing up the last one, the knife slipped and got into my left thumb.  Now I'm not saying that I "sliced" my thumb, it was really more of a chopping blow when the knife slipped.  I jumped up, said a few choice words, and thought, "I'm sure it's just a flesh wound".  But when I bent my thumb and saw the gaping wound, I knew I was headed for the hospital.

A quick double-check with my wife to confirm my own diagnosis and a panic text to my neighbor and fellow pitmaster to finish up the brisket, and I was off to the ER.  I walked into the ER slightly before 7:30 in the morning and by 9:00am, I had 4 stitches and a tetanus shot.

So here's my advice to all you BBQ'ers.  Slice "away" from you when trimming your BBQ meats.  Here's the proof that I know what I'm talking about.

Before treatment During treatment The final result

 The good news is it was a sharp knife and a clean cut.  I should be healed up and ready to cook for Thanksgiving, but unfortunately my career as a hand model is over.

Cheers,
Braddog 

Brad & Cindy Simmons of Lucky Dog BBQ contacted me a couple of months ago about an idea that they had to create a festival atmosphere where competition quality BBQ was available for purchase by the public.  You see, BBQ competitions are all the craze these days but you can't sample or buy the BBQ that the teams prepare.  They only prepare enough for the judges and since they travel all over competing, they aren't certified by all the local health departments to serve the public.

Brad & Cindy's idea was to emmulate the Big Apple Block Party format and have competition teams prepare their specialties and make it available for purchase by the public.  They coordinated with a half dozen teams and the health department, and then threw the gosh-dangdest festival I've been to in awhile.

Big Moe Cason of Ponderosa BBQ, Craig Kimmel of Firehouse BBQ, Carey Bringle of Peg Leg Porkers, Melissa Cookson of Yazoo Delta Q, Shelly Hunt of Desperados BBQ, and Brad and Cindy of Lucky Dog BBQ were the featured attractions, serving their competition grade BBQ.  But there was plenty more to take in.  Ray "Dr BBQ" Lampe was on hand for cooking demonstrations on the Big Green Egg. Shane Draper of Draper's BBQ was there with his awesome new rubs and sauces.  And there was a wide varity of vendors displaying their wares and an excellent selection of music throughout the day.

I spent some time getting photos and taking in the festival, but I spent a good part of the day on Saturday pitching in to help the Peg Leg Porker team handle over 1,000 customers.  The festival began at 11:00am and by 4:30pm, Peg Leg was sold out of his Memphis style pork shoulder sandwiches.  Lucky Dog was out of brisket about the same time,  and all the other teams ran short on at least one item.  For a first year event, the turnout was phenomenal.

Firehouse BBQ took home the People's Choice award, but with the turnout and incredible November weather, all the teams were winners.  I sure hope this becomes an annual event!

Here's a link to a few more photos.

Cheers,
Braddog 

We spent some time meeting Big Moe Casson from Ponderosa BBQ, Craig Kimmel of Firehouse BBQ, and Carey Bringle of Peg Leg Porkers. This is definitely an all-star lineup. I can't wait to sample the BBQ tomorrow from these top notch teams.

Stay tuned here for updates tomorrow!

Cheers,
Braddog

If you're within shouting distance of Kentucky horse & bourbon country, stop in and check out all that's happening.  If not, stay tuned to Grill & Barrel for regular updates, photos, etc.

Here's the schedule of events.

Saturday: 11AM-10PM (EDT)

10:00-11:00 AM		Preregister for Hogs and Logs Team Triathlon
10:00-11:00 AM		Hogs and Logs Team Triathlon		Amazing Barbecue Race
11:00 AM		KY BBQ Festival Opening Ceremony		Barbeque Events
11:30-12:30 PM		Big Poppa Stampley		Music Stage
12:45-1:15 PM		Tim Farmer, Cooking Demo		Grilled Venison in Red Wine Sauce
1:00-4:00 PM		People’s Choice		Sponsored by Kroger
1:30-2:30 PM		Alien Blue		Music Stage
2:45-3:15 PM		Dr. BBQ Cooking Demo		Real Pork Shoulder BBQ
3:30-4:30 PM		Faubush Hill		Music Stage
4:00 PM		People’s Choice Sponsored by Kroger Closes
4:45-5:15 PM		Dr. BBQ Cooking Demo		Championship BBQ Ribs
6:00-7:00 PM		Johnny Roy and the Rubtones		Music Stage
7:30-8:30 PM		Da’ Mudcats		Music Stage
9:00-10:00 PM		Little T&A		Music Stage
10:00 PM		KY BBQ Festival Closes		See You on Sunday!

Sunday: 11AM-6PM (EST*)

11:00 AM EST		KY BBQ Festival Opens		BBQ Events
11:00-12:00 PM		CJ Garton		Music Stage
12:15-12:45 PM		Tim Farmer, Cooking Demo		Wild Turkey from Field to Table
1:00-2:00 PM		Soupbone		Music Stage
2:15-2:45 PM		Dr. BBQ Cooking Demo		BBQ Chicken
3:00-3:30 PM		Bean Eating Contest		Music Stage
3:30-3:45 PM		Hog Calling Contest		Music Stage
4:00-4:30 PM		Dr. BBQ Cooking Demo		Championship Beef Brisket
5:00 PM		Awards and Big Green Egg Raffle Drawing		Music Stage
5:00-6:00 PM		Andy and the Rockers		Music Stage
6:00 PM		KY BBQ Festival Closes		See You Next Year!

Cheers,
Braddog 

I'm honored to have been recognized. Oh, and next year he's challenged me to cook ribs & brisket. I'm happy to oblige.

Cheers,

Braddog

EXERCISE    EXERCISE    EXERCISE 

CLASSIFICATION: LUDICROUS

TO: TASK FORCE BACKWOODS

FROM:  KULINARY COMMAND BATTLE STAFF (KCBS) 

SUBJECT: OPERATION HICKORY SMOKE III

1. BY ORDER OF LIEUTENANT GENERAL HARWOOD "LUMPY" CHARKOAL, COMMANDER KCBS, ALL "PRO JUNIOR" FORCES ARE DIRECTED TO STAND DOWN AND RESUME NORMAL OPERATIONS. 

2. ASSUME POSTURE: PIG-CON ALPHA   

3. THE COMMANDER AND HIS ENTIRE STAFF EXPRESSES THEIR DEEP APPRECIATION FOR YOUR PATRIOTISM AND DEDICATION TO THE MISSION (REAL WORLD).  DUE TO YOUR EXORDINARY EFFORTS, ADVERSARY "GRUMBLING BELLY" HAS BEEN SUPPRESSED.

4. FOR FUTURE PLANNING PURPOSES, EXPECT AN RFF (REQUEST FOR FOOD) FROM KCBS ON OR ABOUT 23 OCT 2012.  THIS RFF WILL INCLUDE DIRECTION FOR TF BACKWOODS TO EXERCISE DEPLOYMENT OF THE RAGING INFERNO BRIQUETTE SYSTEM (RIBS) AS A CONCEPT DEMONSTRATOR.

END OF MESSAGE

CLASSIFICATION: LUDICROUS

EXERCISE    EXERCISE    EXERCISE

I never served, but I can support those who do.  And the best part is that I can do it with something that I love to do;  BBQ!

Cheers,
Braddog