Competition BBQ Season is in Full Swing – Team VacMaster is SMOKIN’!

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Although you’d never know it by the weather we’ve had recently, the calendar says spring and that’s got competition barbecue teams all across the nation in action. VacMaster is proud to be a sponsor for four successful teams in different regions of the U.S. These teams are not only experiencing great success on the competition circuit but they’re also out there showing off VacMaster to other competitors and to the public out visiting the events.

Rooftop BBQ – Menefee, California

Led by pitmaster Andy Allen, Rooftop BBQ has been on fire in 2013. In only five contests thus far, their awards include 14 finishes in the top ten in chicken, ribs, pork and brisket categories and two times being named Reserve Grand Champion (2nd overall). In these four categories, the team has received a 2nd place chicken score, two 2nd place pork scores, two 2nd place briskets and a 3rd place brisket. This past weekend in the West Coast BBQ Classic in Long Beach, California, Rooftop BBQ finished 14th overall out of 54 teams competing. They are currently ranked 56th in the nation out of more than 2,000 competing teams in the Kansas City Barbeque Society (KCBS) sanctioning body. If you’re near Boulder City, NV (May 25) or Temecula, CA (June 22), you can find Rooftop BBQ working hard in competitions and demonstrating VacMaster machines.

Rooftop BBQ displays their prizes from the Stagecoach Music Festival and BBQ in Indio, CA
Rooftop BBQ displays their prizes from the Stagecoach Music Festival and BBQ in Indio, CA

Deep South BBQ – Cumming, Georgia

Pitmaster Randall Bowman heads team Deep South BBQ and has also done quite well so far this season. In six competitions, Deep South has finished in the top ten twice, including a third place overall. They have finished in the top ten in categories seven times, including a 2nd place pork, 2nd place chicken and a 4th place pork. Bowman’s team is currently ranked 102nd out of more than 2,000 teams in KCBS. You can find Deep South BBQ in the coming weeks competing and demonstrating VacMaster equipment in Marietta, GA (May 18), Ashville, NC (June 8) and Tryon, NC on June 15.

Deep South BBQ
Deep South BBQ competes throughout the southeastern U.S.

R Butts R Smokin – Blue Springs, Missouri

Randy Robinett, one of the Kansas City Area’s many excellent pitmasters, is the head guy with R Butts R Smokin competition team. The weather has played havoc with contests around the Midwest and Randy has cooked in only four events thus far. He has, however, gotten two top ten finishes in those four contests, including a 3rd place. He has a 3rd in ribs and both a 3rd and 4th in pork. Additionally, R Butts R Smokin finished 6th overall at the Kansas city Local Sam’s Club BBQ Tour and qualified for the Sam’s Club Regional event to be held later this year in Oklahoma. Randy is also ranked 127th place in the nation (over 2,000 teams competing so far). You can see Randy and the R Butts R Smokin crew competing and demonstrating VacMaster machines at Lake of the Ozarks, MO (May 17), Mayetta, KS (June 7) and Seymour, MO (June 21).

Randy Robinett, pitmaster of R Butts R Smokin' demonstrates how the VP112 packages his competition chicken.
Randy Robinett, pitmaster of R Butts R Smokin’ demonstrates how the VP112 packages his competition chicken.

3 Men and a Babyback – Montvale, New Jersey

Headed by pitmaster Dana Reed, 3 Men and a Babyback team is just getting started for 2013, having only competed at one event (another was canceled due to Hurricane Sandy destruction from last November). In this event on Staten Island, New York, the team took 2nd place in pork and 2nd place in a people’s choice event. This team also vends barbecue and you can sample their food, see the VacMaster machines and watch them compete upcoming at the Roc City Ribfest in Rochester, NY (May 27) and at Rock, Ribs and Ridges in Vernon, NJ (June 9).

Dana Reed, pitmaster of 3 Men and a Babyback talks VacMaster with passers-by at Staten Island.
Dana Reed, pitmaster of 3 Men and a Babyback talks VacMaster with passers-by at Staten Island.

For more information about these contests and others in your area, visit the Kansas City Barbeque Society and click on “Events”. Keep in mind some events charge an entry fee, mostly due to some additional festival or event that’s going on. Also, when visiting, be respectful of the teams competing and watch but do not interfere between the hours of 10 AM and 2 PM on contest judging day (usually Saturday in most of the country; sometimes Sunday, especially in the northeast).

May is National BBQ Month

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In celebration of National BBQ Month in May, I’m going to share some tips for better barbecue. We’ve gotten by the April showers and with the longer and warmer days on the horizon, May is the ideal time to get out and cook! After being cooped up indoors for many cold months, the smell of hardwood smoked meats coming from my smoker is almost hypnotizing. For me, it is relaxing to put a brisket or ribs on the cooker and hang out on the deck with some good music, a cold beer and a couple of friends, talking about baseball, summer vacations or the good food we’re smelling. Before you start your smoker, be sure to brush up on your barbecue knowledge so you’re putting out meats that knock the socks off your friends and family! We all have our favorite little tricks we use. Here are some of my favorites …

Chicken

If you’re cooking white meat, brining is almost a necessity. Barbecue is low and slow, often being on a smoker for many hours. Chicken, while not requiring as long a cook, will tend to dry out, especially if it’s white meat. To combat the drying effects of heat, white meat should take a bath in brine for several hours prior to smoking. It’s sort of complicated but the salt pulls the liquids into the meat and helps it retain those liquids during cooking. Your meat will not be too salty due to brining. There are many recipes out there but there’s really no need to get too carried away. A simple salt brine with sugar mixed in to offset the saltiness is really all you need. For every gallon of water, add 3/4 cup of salt (I prefer to use Kosher salt) and 1/4 cup of sugar (you can use any but I like turbinado sugar – a brand name you might recognize is Sugar in the Raw). Some people add rosemary, garlic, onion and other seasonings to add to the flavor. I find that these are often hidden by the flavors of your rub and sauces, along with the smoked meat and are a waste. To brine, add salt and sugar to warm water in a container that will hold at least two gallons and stir until dissolved. Refrigerate it until cool. Add your chicken and keep in the refrigerator for two hours for skinless breasts, four hours for bone-in pieces, and four hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for approximately six pounds of whole chicken or bone-in chicken pieces, and up to ten pounds of skinless, boneless chicken breasts.

Ribs

I have to start out with the fact that ribs were not meant to be boiled! Any true barbecue expert will cringe at the thought of boiling ribs prior to cooking them on the smoker. Boiling ribs comes from people who thought they were difficult to cook and could not get them tender! A purist will come unglued over boiling ribs! Ribs are simple really. One thing that will make your ribs more tender is to be sure to pull off the membrane on the back of the slab. There are many ways to do this but a table knife to start the removal and a paper towel to grasp it to pull it off are good starts. Do a Google search to find other ways. Left on, this membrane makes any bite tough to chew through. With it gone, not only do you get an easier, more tender bite, but you also get more smoke flavor as the smoke cannot penetrate the membrane from the back. And to make the ribs really tender, I use the 3-2-1 method at home: Three hours in the smoke, two hours wrapped in foil in the smoke and one hour resting in a warm cooler before serving.

Brisket

Brisket may be the most difficult barbecue meat to smoke correctly and get right. Once we achieve perfect brisket, many of us refer to it as achieving “brisket nirvana”. The key, in my opinion, to a good brisket is to focus on not drying it out. I like a lot of garlic and black pepper as well as a little cayenne but reduce the amount of salt I use. And when I season a brisket, I don’t have the rubs on it any longer than three hours before cooking so that it doesn’t dry out. Beef takes smoke really well when room temperature and it will quickly get TOO much smoke. After it reaches an internal temperature of 140 degrees, it stops taking most of the smoke. Therefore, letting the brisket come up to almost room temperature prior to placing in the smoker will prevent it from becoming over smoked.

These tips will help you out this spring as you fire up the cooker. For complete details on how to turn your grill into a smoker, read more here. For a list of meat and wood combinations that work well, see this. If I can be of any help, look me up on our Facebook page or email me here through our blog. And be sure to watch our Facebook page and Twitter for more barbecue tips all May during National Barbecue Month! Happy cooking to you!

What Wood Do I Use for Smoking BBQ?

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There are many different woods that work well with all sorts of meats. Whether you’re cooking brisket, pork, chicken, ribs, ham or sausage, the possibilities are varied! Some of these woods are more widely available than others. Woods like hickory, apple, pecan, cherry, oak and maple can be purchased anywhere that grilling and barbecue supplies are sold. The rest on this list may require a little work to locate or check with barbecue specialty stores in your area.

You can typically find these woods in many sizes, ranging from good sized split logs like fireplace wood and fist-sized chunks to small, coin-sized chips that burn too fast and should be soaked in water before placing on the coals.

Always use caution with your smoke – too much of even the most mild wood can ruin your food. Because it’s all a matter of personal preference, it’s often a trial and error process to find out what woods you prefer and how much to use.

Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan but not as widely available.

Apple has a very mild and gives food a slight sweetness. Use with poultry and pork.

Apricot works well with poultry and pork. It’s similar to hickory but sweeter and milder in flavor.

Ash has a light, unique flavor. This wood burns fast. I’ve never tried it personally and don’t know anyone who has.

Black Walnut has a heavy flavor that should be mixed with other wood because of the bitterness it gives food.

Birch has a similar flavor to maple. Pairs well with pork and poultry.

Cherry has a sweet, mild flavor that goes great with virtually everything. It’s readily available and highly popular.

Chokecherry has a bitter flavor and is not highly recommended.

Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.

Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.

Crabapple is very similar to apple wood and can be used in the same manner and with the same meats.

Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.

Hickory adds a strong flavor to meats, so be careful not to use too much. It’s especially good with beef and lamb.

Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.

Maple gives a sweet flavor that is excellent with poultry and ham.

Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it’s not recommended for long barbecues. Mesquite is probably the strongest flavored wood and should be used in very small amounts.

Mulberry is sweet and very similar to apple.

Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods. I prefer white oak over red and use it mainly for heat with other woods mixed in for flavor.

Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Pear is similar to apple and produces a sweet, mild flavor.

Pecan burns relatively cool and provides a delicate flavor. It’s a more subtle wood than hickory, although characteristics are similar..

Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.

Earth Day Recycling

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ARY VacMaster cares about the environment and we’re doing things this whole week to promote it leading up to Earth Day on Monday. Each day has a designated type of item to bring in to either donate or recycle. Employees are bringing in shoes, household items, small electronics, toys, clothes, glass and paper items.

Earth Day Recycling

Earth Day

Recycling or reusing VacMaster bags and pouches is another great way to be “green” this Earth Day and every day. We always get questions about reusing VacMaster bags and the answer is they can be reused in some situations. Never reuse a storage bag or chamber pouch that has previously been used to store raw meats, seafood or any other food that has a high oil content. Also, do not reuse a bag that has been boiled or microwaved in order to heat the food stored inside. Most other types of stored foods are fine for reuse of the bag.

In order to safely reuse these bags, be sure to wash with warm water and a mild dish detergent or use the dishwasher and turn the bags inside out. Make sure they are placed in the top rack only and thoroughly dry before reuse.

Simplify Your Life

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Simply your life with a kitchen appliance? Sure! You can definitely do it with VacMaster’s line of vacuum packaging machines and accessories! The possibilities are endless when it comes to putting VacMaster machines to use every day, not just in the kitchen but around the house and outdoors too. Have more time and money to spend watching a movie, going out on the town or taking in a ballgame!

Here are some examples …

  • Vacuum packaging off season clothing to keep fresh and clean while stored.
  • Vacuum package individual servings of your pet’s food to make it simple for the neighbors to feed them while you’re out of town.
  • Seal your first-aid items so they stay dry and sterile during camping or canoeing trips.
  • Make a row of small pouches and seal your daily medication or supplements for convenience and less bulk than those pill boxes.
  • Stock up on food sales and buy bulk at a cheaper price. Vacuum package into meal-sized portions and freeze with no worries about freezer burn
  • Don’t toss food! Save leftovers for re-heating. Leftovers will stay fresh five times longer than if you just placed in a plastic dish.
  • Eat healthier by purchasing and freezing fresh vegetables and fruits from roadside stands and farmers markets.
  • Freeze quick meals to place in the slow-cooker and save time that is better spent with the family rather than cooking. Add more time by using a slow-cooker liner to lessen the messy clean up.

    • I’ve used many of these tips and others over the past months to make my life easier. How has your vacuum packaging machine helped simplify your life? Please share your tips and suggestions below and take a look at out “Tips and Uses” page at www.ARYVacMaster.com.

Learning the Ropes

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If you cook some awesome barbecue, no doubt you’ve had friends, family and neighbors urge you to enter a barbecue competition. They’re quite sure you could win awards with your fantastic ribs and melt-in-your mouth brisket. The thought has crossed your mind, hasn’t it? If you have been thinking about giving competitions a try, you aren’t alone. Barbecue competitions are springing up everywhere these days – and with good reason. They are fun and exciting events and most are family-friendly. You won’t have to travel far to find one in the United States either. My family and I have been competing in professionally sanctioned barbecue contests for nine years and have enjoyed some pretty positive results. With eight grand championship titles since 2009, numerous category wins, two perfect scores and an invitation to the Jack Daniel’s World BBQ Championship in Lynchburg, Tennessee, I can safely say we have done well. But back in 2004, I was where you might be right now – my friends loved my barbecue and often said I should enter contests. I decided this was a great idea but didn’t know where to start. It took me awhile to find all the details I needed to get involved. The goal of this blog post is to help you to shorten that learning curve about how to get started in competition barbecue.

Before you start buying equipment and perfecting recipes, I highly recommend that you find a sanctioned contest near you and go visit. You can locate one in most states by going to www.kcbs.us. Click on the “Events” tab and start searching. Kansas City Barbeque Society sanctions over 400 contests across the United States each year. You’re very likely to find a contest fairly close to you. Use some caution about when you actually go. You most definitely do not want to approach teams during the window of time when they’re finalizing their entries and getting them to the judges. This could be Saturday or Sunday, depending on the contest, and is most commonly from 11:00 am to 2:00 pm. If you’re there during these times, watch from a distance but do not approach and ask teams any questions. This is a highly stressful time and all teams are extremely busy as the contest reaches its culmination. Instead, I recommend you visit on Friday afternoon and evening (or Saturday if the contest is judged on Sunday). Don’t hesitate to approach a team during this time and introduce yourself. Let them know that you’re considering getting into competition barbecue yourself and would like to ask a few questions. Most barbecue competitors are extremely friendly and more than happy to talk to new teams or people wanting to find out how to get started. You may even be offered a few samples and a cold beverage. If you’re lucky, you might even be invited to come back during the turn-in time to watch what goes on. If you are, go and watch and listen and be as out of the way as possible. I recommend offering to help the team clean up and tear down their site in return for their hospitality and shared information. You’re likely to learn something more during this time. Most teams discuss their entries with each other and friends on other teams who stop by. Then go to the awards ceremony and see how your new friends do. The excitement you observe among those who win will no doubt spur your desire to start even sooner.

Now what? Well, there are many places to learn barbecue techniques but fewer places to learn how to compete. That’s the big thing – you already know how to cook pretty good food. Now you need to learn things like what judges are looking for, flavor profiles to impress them and how to turn in your food. I recommend taking a class in your area or even traveling to another location to take a good class from a successful pitmaster. Most of the people who hold classes have enjoyed multiple championships in barbecue and know their stuff. They’re “figured it out” and now share what they know for multiple reasons. One of the bigger reasons is to fund their continued participation in this addiction we all have. Most people – ok NO ONE gets rich competing in barbecue events. And it’s not cheap. Depending on where you live, between fuel to get there, meats, seasonings, entry fees, etc., you may spend $500 to $750 per contest. Some pitmasters cook over 20 per year with some of the busier teams cooking in excess of 30 contests!

In addition to taking classes, I recommend getting into some of the online barbecue communities out there. When I first started thinking about competing, I joined the forum known as the BBQ Brethren. This is a very popular forum. You’re likely to see some of the teams out there who participate at the Brethren site and you’ll know them by their banners containing the smoking pig from the website. This is a great place to learn and ask questions. Just be forewarned – you will love the place and once you learn the ropes of competition barbecue, you should return the favor and answer questions from other new folks too.

While you do not have to be a member to compete in the sanctioned contests, I highly recommend becoming a member of the Kansas City Barbeque Society (KCBS). The site lists several member benefits and discounts and you’ll be supporting an organization that provides certified judges, a consistent scoring system and a fair and level playing field for all competitors. In short, regardless of where you are in the country, you’ll know what to expect when it comes to the rules for the contest you’re cooking.

When you’ve come this far and still want to compete, it’s time to start purchasing your equipment. There are many items you’ll see that really aren’t necessary. Others are, at least in my opinion, essential to a successful contest. Some of these are a good quality smoker; instant pop-up canopies (I use two 10′ x 10′ EZ Up brand canopies and recommend the heavier ones – it gets windy and sometimes stormy out there!); two or three 6′ plastic tables (and cut some PVC pipe to put on the legs to raise them to counter height – it’ll save your back!); insulated coolers with old towels to keep food hot (if your budget permits, consider a Cambro or a Carlisle instead); a Coleman Hot Water Heater; a Thermapen (I have literally turned around to go home and get it when I have forgotten this item) and a good quality meat slicer knife. I like the Wüstof 12 inch slicers. There are numerous places online where teams have published their lists of contest equipment. Some are over the top and others may skimp on some things. Just Google it – you’ll find plenty of suggestions. I would be less than honest if I did not recommend purchasing a quality vacuum packaging machine as well. I carry the portable VacMaster VP112 chamber machine. This unit uses chamber technology that enables you to vacuum package all foods, including liquids. This makes marinating easier and packaging meat leftovers after a competition is a breeze.

Finally, you’ll need to practice – a LOT. Perfect your methods and recipes for each meat and then put it all together in your driveway. Set up like you were at a competition and work through it all on your timetable. See where you’re lacking. Find out of there was anything else you needed. What did you not use that you can leave home when you go compete? I have found that competing in barbecue requires precise timing for everything. The better you get that down, the more successful you’ll be. So if you’re considering competing in barbecue, give it a shot – but be prepared first – then step up to the plate and hit it out of the park! Believe it or not, there are teams who have done their homework well and won contests their first time out. Maybe that’ll be you. Let me know if it is … I want to take a lesson from you!

How to Turn Your Grill Into a Smoker for BBQ

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Many people have never owned a smoker but millions own a grill. To cook real barbecue (low and slow over indirect heat), just using a grill won’t get the job done. You’ll end up burning your briskets, ribs and pork long before they’re done on the inside! But with a little creativity, you can convert your grill with a lid to use as a smoker. Here’s how…

Use about 3/4 of a charcoal chimney of fully lit charcoal briquettes using directions included with your chimney. Do NOT use charcoal lighter fluid! You will notice a huge difference when you don’t and your food doesn’t taste like lighter fluid! When flames are fully coming from the top of the chimney, dump the briquettes onto one side of your grill and be sure all of the briquettes are against one side.

Next, place a disposable foil pan full of water next to the coals, basically large enough to take up most of the rest of the space on the coal grate. You may consider placing the water in first and then the coals so you are less likely to burn yourself. The water helps to regulate temperature inside the grill and will help to keep the meat moist when it condenses on the surface of the meat.

Then, after coals and water pan are in place, put some smoking wood on top of the coals. Go light on the amount you add, especially if you’re using a more harsh, heavy wood. If using wood chips, soak for about 30 minutes prior to using in a small bucket of water and drain well. This prevents the chips from burning up too fast and will allow for more smoke smoldering.

Place your seasoned meat of choice on the cooking grate above the water pan and away from the coals. Put the lid on and don’t look!!! Cooking times will vary depending upon hot hot your smoker grill gets and which kind of meat you’re cooking. Chicken and sausage can be done is as little as two hours. Ribs take five to six hours. If you’re trying a brisket or pork butt (Boston butt), expect it to take eight to ten hours. The longer you cook, the more you will have to add wood and coals.

After about five hours of cooking, the meat will no longer be able to take in smoke. This is when the meat exceeds 140 degrees internal temperature. At this point, the internal meat will not absorb smoke and it will all condense on the surface of the meat with a good chance it will begin to taste harsh. At this point, you can stop adding any wood to your coals for the remainder of the cook. Just use charcoal. Many pitmasters will also wrap the bigger meats (ribs, brisket, pork) in foil with a little marinade of some type to stop the smoke process, shorten the time of cooking and help make the meat more tender. Google barbecue marinade recipes or find some to try in the condiment section of your favorite grocery store.

Most folks test doneness by temperature. This is most reliable but not always completely accurate. In general, chicken is done at around 165° F. Sausage about the same. Pork and brisket take until 195° to 200° F to be done because they have to tenderize and break down the collagen that make them tough to chew. Because of this, when a temperature probe is inserted into the brisket or pork, it should have about as much resistance to the probe as inserting the probe into butter would have – which isn’t much! Remember – all cuts of meat will be different. One brisket may be tender and done by 198° while the next one you cook may take going up to 202°. I’ve had some I’ve had to take up to 205° F to be done. I rarely temp check ribs. They’re usually done when you can life up in the center of the slab and both ends bend downward a good ways. It’s trail and error and it may take you a couple of times to get it right where you want it.

If you have any additional questions not answered by the blog, feel free to respond with your question and I’ll get back to you as quickly as I can! Good luck and Happy National BBQ Month!