bbq Archives - Kitchen Conundrum

NaBloPoMo- Kingsford Invitational BBQ Tournament Pt. 2

November 9, 2013 by Renee

Yesterday we got a small taste of the BBQ expertise of each team in the Kingsford Invitational One Bite Challenge, but today was the real deal. With four categories-chicken, ribs, Pork and Brisket, the team with the most points would take home the grand prize- $50,000, the Kingsford Ring and all the bragging rights of being the “Best of the Best”.

We met up with Blake Marcum from Team Sweet Swine O’Mine and chatted with him as he handed us handfuls of pulled pork and brisket to douse in the team’s own BBQ glaze. We loved his One Bite Challenge entry yesterday and this meat deluge was even better! We realized that this may actually be the best pulled pork and brisket in the country. How lucky we were to try it!

We ducked inside the hospitality tent to get warm and to indulge in some more meat. It was nice to meet some of the members of Team Smokey D’s BBQ from Iowa and talk to them about the long drives and hauling the trailer which houses their BBQ. What a feat these teams go through!

When it was time, we went up to the flight deck of the Intrepid to see who would be crowned the grand prize winner. It was freezing but we all were anxiously awaiting the news of who would walk away with the prize. Each team arrived one by one and were filmed as they walked in.

It was quite a turnout- even with the weather nearing snow! Not what you’d expect for a BBQ Challenge! But it just shows you, you can BBQ in any season!

Chris Lily, Corporate Pitmaster for Kingsford Charcoal and Vice President of Big Bob Gibson Bar-B-Q and head of their competition team was the judge chosen to present the awards.

The other judges sat nearby… Below is the legendary Ed Mitchell, Master of Pit-Cooked Whole-Hog BBQ.

It was time to learn the winners of the four meat categories.

In the chicken category, 3 EYZ BBQ took the prize. Hailing from Maryland, this team has has won 22 Grand Championship, 16 Reserve Grand Championships and more than 360 Top 10 awards. They were also the 2012 Kansas City Barbecue Society’s Team of the Year.

Team Cool Smoke from Virginia not only was the 2013 Kansas City Barbecue Society’s Team of the Year but they also won the Grand Championship at both the American Royal World Series of Barbecue Invitational and the Jack Daniel’s World Championship Invitational Barbecue. This team took home the prize for the best ribs at the Kingsford Invitational.

We were thrilled to hear that Sweet Swine O’Mine took the top prize in pork. And deservedly so! They have been named the Grand Champions of pork shoulder in the Memphis in May four times and have been in the finals six out of the past nine years. Well done to this team from Memphis!

Iowa’s own Smokey D’s BBQ took home the prize for Brisket. Smokey D’s has become known as Central Iowa’s place for championship barbecue. They have a won a combined 600+ category awards and more than 40 state barbecue championships, including their recent win of the American Royal World Series of Barbecue Open Contest in Kansas City.

With these four teams announced, it would just be a matter of minutes before the winner of the grand prize was announced.

Against the backdrop of the NYC skyline and with temperatures dipping into the 30’s, the hottest team in BBQ was about to be announced. Who would take home the $50,000 and the Kingsford ring?

Adding to their multiple wins, famous restaurants and home of the best BBQ in Iowa the team garnering the top prize…..

Smokey D’s BBQ!

How exciting for them!

After eating all that great barbecue, I am thinking it’s time to get my grill on….and maybe get a smoker too! Definitely inspired to do some low and slow cooking!

As you may have read yesterday, Kingsforld is matching the winnings with a donation to the Folds of Honor Foundation to aide the families of deceased or wounded veterans.

For those who are interested in donating to or getting involved with the Folds of Honor Foundation, please visit their website.

And in case you missed it live, you can catch all the action on Discovery Channel’s Destination America in March. Watch the judges determine who is the “Best of the Best”.

NaBloPoMo- Kingsford Invitational BBQ Tournament Pt.1

November 8, 2013 by Renee

What could be wrong about Beef and Beer? Nothing! Especially if you are tasting recipes made by the 7 Grand Champion crews from this year’s qualifying competitions and a special U.S. military BBQ team.

The second annual Kingsford Invitational kicks off this Veterans Day weekend at the Intrepid Sea, Air & Space Museum. In addition to the $50,000 prize that will be awarded to this year’s top BBQ team, Kingsford will also be making a $50,000 donation to the non-profit Folds of Honor Foundation to provide scholarships to the children and spouses of service members killed in action or disabled while serving.

Today, the teams competed in the One Bite Challenge, where they were given an hour to prepare a single bite size serving of an original BBQ recipe using 5 ingredients or less. Wal-Mart generously provided all of the meat for this particular contest. We were invited to sample each teams entry at a special cocktail party on the dock by the Intrepid. It was a carnivore’s dream!

For this contest, Team Cool Smoke wow’d the judges, earning the crew a precious point in the Kingsford Invitational competition. While they may have won, the bite above- a piece of filet on a potato with blue cheese made by team Sweet Swine O’Mine was by far our favorite bite.

Tomorrow we head back to see the big event and the final awards. We will let you know about the food coma.

For those who are interested in donating to or getting involved with the Folds of Honor Foundation, please visit their website.

And in case you missed it, you can catch all the action on Discovery Channel’s Destination America in March. when you can see who is crowned the “Best of the Best”.

Serve Up a Big Plate of Comfort- BBQ Beef Brisket

October 31, 2011 by Renee

Stews, soups and one pot meals are the epitome of comfort foods, along with mashed potatoes and mac and cheese. But sometimes, you just need a nice slice of meat on a plate and BBQ Beef Brisket is a simple and delicious, comforting food.

The best part about this recipe is that it’s so incredibly easy, and yet, it’s a crowd pleaser every time. You basically put it in the oven and two- three hours later (depending on the size) it emerges tender and incredibly flavorful.

You can make your own BBQ sauce or you can just pour a bottle of one that you happen to have in your fridge or pantry over the meat. On a weeknight, don’t bother fussing so much. Any bottled flavor will do, but Hickory Smoked and Original Recipe BBQ Sauces are my favorites. When you have more time, you can make your own sauce.

BBQ Beef Brisket

Ingredients

1 3-4lb Beef Brisket

1 c. BBQ sauce (recipe follows)

¼ c. water

1 onion, sliced thin

Salt & Pepper

Method

Preheat Oven to 375 degrees F.

Season both sides of the brisket with salt and pepper being generous.

Add the onion to the bottom of a large roasting pan.

Place the brisket on top of the onions and pour the BBQ sauce and water over the meat.

Loosely cover with foil and place in the oven to bake for 2-3 or until fork tender. If you see that it is drying out too much, add more water and BBQ sauce. About half way through the cooking, flip the meat over so both sides absorb the liquid and the edges don’t become too charred.

Remove meat from oven and rest on a cutting board for five minutes before slicing very thin.

Enjoy with your favorite side. The meat also makes incredible sandwiches for days to come- with cole slaw and a pickle on the side!

Homemade BBQ Sauce

Ingredients

2 tbs chili powder
1 tsp pepper
1 tsp salt

2 c. ketchup
½ c. mustard
½ c. cider vinegar
1/3 c. Worcestershire Sauce
¼ c. lemon juice
¼ c. molasses
¼ c honey
1 c. brown sugar (preferably dark)

3 tbs vegetable oil
1 medium onion, finely chopped
4 cloves of garlic, minced

Method

In a small bowl, mix the chili powder, black pepper, and salt. Set aside.

In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, molasses, honey, and brown sugar. Blend until mixed thoroughly.

Over medium high heat, warm the oil in a large saucepan. Add the onion and saute until translucent, about 5 minutes. Add the garlic and continue cooking for another minute or so.

Add the chili powder mix and the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.

Taste and adjust the seasonings. Add more of anything you prefer a little at a time. Some prefer a sweeter sauce, so add more honey and brown sugar. Some prefer more vinegary, so add a touch more. For more spice you can add hot sauce and more chili powder.

Not only is this a very good standard BBQ sauce for brisket, but it’s great on chicken too. You can keep a bottle in the fridge for a week or two.