Archive for January, 2012

Results: Lakeland Pigfest

Posted: January 31, 2012 in BBQ, BBQ News
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My team and I had a nice weekend competing at the KCBS event in Lakeland, FL. this past weekend. The event is called the Pig Fest, and this was the 16th annual event. We are very lucky because, the venue is less then 10 mins from the house, my wife and I actually went home and got some sleep during this event!!!

I just wanted to say a big congratulations to all the winners at this fine event, and share the results, and a couple of photos, with everyone who did not see them yet.

Hogs Gone Wild Set up at Pigs Fest

Cooks meeting at the 2012 Lakeland Pigfest

Our entry for "Anything Butt" Hearty Brisket Chili.

Getting ready to breakdown the pork.

Receiving our trophy for 3rd place chicken

 

 

Grand Champion: Everglades Seasonings BB
Reserve Champion: Cool Smoke

Overall:
1. Everglades Seasonings BB – 684.5716
2. Cool Smoke – 674.2862
3. Pellet Envy – 669.7138
4. Git-R-Smoked BBQ – 665.7146
5. Parrothead Smokers – 664.5710
6. Rock River BBQ – 663.4282
7. Uncle Kennys BBQ – 659.9996
8. Serial Griller – 658.8572
9. Good Buddies BBQ – 657.7142
10. Whiskey Bent BBQ – 656.0000
11. Fatt Ashes – 654.8570
12. Firehouse BBQ – 651.4284
13. Kick Yo Butt BBQ – 650.8568
14. Unknown BBQ – 650.2858
15. Chix Swine Bovine – 646.8572
16. Wicked Que – 646.8568
17. BubbaChucks BBQ – 646.2854
18. Hot Wachulas – 646.2854
19. 3 Eyz BBQ – 644.5708
20. Palmetto Smokehouse – 643.4290
21. GB’s BBQ – 642.2860
22. Naked Bones – 642.2852
23. Florida Skin & Bones – 641.1426
24. Swampwater Boys – 638.8564
25. Cowtown BBQ – 637.7142
26. Smoke on the Lakes – 637.7140
27. Jacks Old South – 634.8570
28. Life of Brine – 634.2854
29. Chatham Artillery BBQ – 633.1428
30. Swamp Boys – 633.1426
31. SmokeShack BBQ Ormond Be – 633.1424
32. Lazy J BBQ – 631.9998
33. All Racked Up – 631.9994
34. Swamp Loggers – 631.9992
35. The Smokehouse Bandits – 631.4278
36. Hogs Gone Wild BBQ – 630.8572
37. Two Old Men and a Grill – 630.8570
38. Dizzy Pig – 630.8568
39. Big Tymers BBQ – 630.8564
40. Q Crew – 626.8576
41. Sho Gud BBQ – 625.1426
42. Fully Involved BBQ – 624.5706
43. Hambones by the fire – 623.9998
44. Quiet Riot – 622.8574
45. Two Crackers Cookin – 622.8572
46. Lang BBQ Smokers – 622.2852
47. Kathleen Road Kill – 620.5714
48. Getta Grip BBQ – 620.5710
49. J-Mack Cookers – 620.5706
50. Smokin Grill BBQ Team – 619.9998
51. Great Lakes BBQ & Feed C – 618.8568
52. BBQ Shack – 617.7146
53. Accutech BBQ – 615.4278
54. Kinfolks Award Winning B – 614.8574
55. The Hoggy Bottom Boys – 614.2854
56. JazzEblues – 610.8568
57. Boca BBQ – 609.7138
58. The Bigg Pigg Brood – 608.5712
59. Big John Texas BBQ – 606.2854
60. Eb’s Pit Stop BBQ – 605.7136
61. United Pork Smokers – 605.1424
62. Carolina Catering – 604.5712
63. Butts on the Barbie – 602.8572
64. Dos Gringos – 601.1426
65. Team Low Rent – 593.7142
66. Tarheel Cookers – 590.8572
67. Shanty Town – 589.7142
68. Chubby’s BBQ – 586.8576
69. Mean Green Cooking Machi – 580.5712
70. Back Country BBQ – 562.2854
71. ET’s BBQ – 560.5716
72. Kincaid Country Kitchen – 524.5712
73. Pot Belly Pig – 403.4284

Chicken:
1. BubbaChucks BBQ – 176.5714
2. Parrothead Smokers – 174.2856
3. Hogs Gone Wild BBQ – 173.7146
4. Kick Yo Butt BBQ – 171.9998
5. Dizzy Pig – 170.8570
6. The Smokehouse Bandits – 170.2854
7. Cool Smoke – 169.7144
8. Hot Wachulas – 169.7142
9. Everglades Seasonings BB – 168.5714
10. Uncle Kennys BBQ – 168.0000
11. Kathleen Road Kill – 167.9998
12. Lazy J BBQ – 167.4286
13. Whiskey Bent BBQ – 167.4286
14. Swamp Boys – 166.8572
15. Unknown BBQ – 166.8570
16. Q Crew – 166.2858
17. Swampwater Boys – 165.7140
18. Firehouse BBQ – 165.1428
19. Cowtown BBQ – 165.1428
20. 3 Eyz BBQ – 165.1428
21. Rock River BBQ – 164.5712
22. Serial Griller – 164.0000
23. Shanty Town – 164.0000
24. Florida Skin & Bones – 163.9998
25. Life of Brine – 163.4286
26. GB’s BBQ – 162.2858
27. Jacks Old South – 162.2856
28. Big John Texas BBQ – 162.2854
29. Fatt Ashes – 161.7144
30. Butts on the Barbie – 161.7142
31. SmokeShack BBQ Ormond Be – 161.1430
32. The Bigg Pigg Brood – 160.5714
33. All Racked Up – 159.9998
34. Two Crackers Cookin – 159.4286
35. JazzEblues – 159.4284
36. Git-R-Smoked BBQ – 158.8572
37. ET’s BBQ – 158.8570
38. BBQ Shack – 158.2860
39. Palmetto Smokehouse – 158.2856
40. Chix Swine Bovine – 158.2856
41. Pellet Envy – 158.2854
42. The Hoggy Bottom Boys – 158.2854
43. Mean Green Cooking Machi – 157.7142
44. Swamp Loggers – 157.1426
45. Good Buddies BBQ – 156.5714
46. Accutech BBQ – 156.5712
47. Big Tymers BBQ – 156.5710
48. United Pork Smokers – 156.0000
49. Chubby’s BBQ – 156.0000
50. Fully Involved BBQ – 155.9998
51. Lang BBQ Smokers – 155.4286
52. Wicked Que – 154.8568
53. Great Lakes BBQ & Feed C – 154.2856
54. J-Mack Cookers – 154.2854
55. Smokin Grill BBQ Team – 153.1430
56. Boca BBQ – 152.5714
57. Sho Gud BBQ – 150.8570
58. Two Old Men and a Grill – 149.7140
59. Chatham Artillery BBQ – 148.5712
60. Kinfolks Award Winning B – 147.4288
61. Quiet Riot – 145.7142
62. Naked Bones – 145.7140
63. Dos Gringos – 145.1430
64. Getta Grip BBQ – 144.5712
65. Smoke on the Lakes – 144.5712
66. Team Low Rent – 142.2856
67. Eb’s Pit Stop BBQ – 141.7140
68. Back Country BBQ – 141.1428
69. Carolina Catering – 140.5714
70. Hambones by the fire – 139.4286
71. Tarheel Cookers – 139.4284
72. Kincaid Country Kitchen – 134.2856

Ribs:
1. Git-R-Smoked BBQ – 173.1432
2. Parrothead Smokers – 173.1430
3. 3 Eyz BBQ – 172.5714
4. Swamp Boys – 172.0000
5. Pellet Envy – 172.0000
6. Good Buddies BBQ – 170.8572
7. Kathleen Road Kill – 169.7144
8. Everglades Seasonings BB – 168.5714
9. Naked Bones – 168.0000
10. Palmetto Smokehouse – 167.4288
11. The Smokehouse Bandits – 166.8570
12. Cool Smoke – 166.2858
13. Fully Involved BBQ – 166.2856
14. Wicked Que – 165.1430
15. Two Old Men and a Grill – 164.5716
16. BubbaChucks BBQ – 164.5714
17. Chatham Artillery BBQ – 164.0002
18. Quiet Riot – 164.0000
19. Chix Swine Bovine – 163.4288
20. J-Mack Cookers – 163.4286
21. Rock River BBQ – 163.4286
22. Boca BBQ – 163.4284
23. Swamp Loggers – 162.8570
24. Florida Skin & Bones – 162.2858
25. Uncle Kennys BBQ – 162.2856
26. Great Lakes BBQ & Feed C – 162.2856
27. Kinfolks Award Winning B – 161.1430
28. Unknown BBQ – 161.1430
29. Smoke on the Lakes – 161.1430
30. Fatt Ashes – 160.5714
31. Serial Griller – 159.4290
32. Getta Grip BBQ – 159.4286
33. Whiskey Bent BBQ – 159.4286
34. BBQ Shack – 158.8574
35. Cowtown BBQ – 158.8572
36. GB’s BBQ – 158.2858
37. Smokin Grill BBQ Team – 158.2856
38. Tarheel Cookers – 157.7144
39. Firehouse BBQ – 157.7142
40. Lang BBQ Smokers – 157.1424
41. Big Tymers BBQ – 156.5714
42. Jacks Old South – 156.5714
43. Hambones by the fire – 155.4286
44. Sho Gud BBQ – 154.2858
45. Life of Brine – 154.2856
46. Swampwater Boys – 154.2856
47. All Racked Up – 153.7142
48. Lazy J BBQ – 153.1428
49. Hot Wachulas – 153.1426
50. Big John Texas BBQ – 152.5716
51. Carolina Catering – 151.4288
52. JazzEblues – 150.8570
53. Two Crackers Cookin – 150.2856
54. Eb’s Pit Stop BBQ – 150.2856
55. Chubby’s BBQ – 149.7144
56. Kick Yo Butt BBQ – 149.7144
57. Dos Gringos – 149.1428
58. Team Low Rent – 148.5714
59. The Hoggy Bottom Boys – 148.5714
60. Hogs Gone Wild BBQ – 148.5712
61. Dizzy Pig – 148.0000
62. The Bigg Pigg Brood – 147.9998
63. SmokeShack BBQ Ormond Be – 147.4282
64. Accutech BBQ – 146.2854
65. Back Country BBQ – 141.7142
66. Q Crew – 141.1432
67. Butts on the Barbie – 138.8572
68. Shanty Town – 138.2860
69. ET’s BBQ – 135.4286
70. Mean Green Cooking Machi – 134.8572
71. United Pork Smokers – 130.2854
72. Pot Belly Pig – 120.0002
73. Kincaid Country Kitchen – 115.4286

Pork:
1. GB’s BBQ – 174.8572
2. Kick Yo Butt BBQ – 172.0000
3. Swampwater Boys – 172.0000
4. All Racked Up – 171.4284
5. Pellet Envy – 170.8570
6. Team Low Rent – 169.7144
7. Everglades Seasonings BB – 169.7144
8. Eb’s Pit Stop BBQ – 169.1428
9. Uncle Kennys BBQ – 169.1428
10. Good Buddies BBQ – 168.5714
11. Serial Griller – 168.5712
12. Rock River BBQ – 168.0000
13. Hambones by the fire – 168.0000
14. Life of Brine – 166.2858
15. Naked Bones – 166.2856
16. Cool Smoke – 166.2856
17. Palmetto Smokehouse – 166.2856
18. Chatham Artillery BBQ – 165.1428
19. Fatt Ashes – 165.1428
20. Quiet Riot – 164.0002
21. 3 Eyz BBQ – 163.4286
22. Unknown BBQ – 162.8572
23. Chix Swine Bovine – 162.8572
24. Big Tymers BBQ – 162.8568
25. Hogs Gone Wild BBQ – 162.2858
26. Two Crackers Cookin – 162.2858
27. Git-R-Smoked BBQ – 162.2856
28. Smoke on the Lakes – 161.7142
29. Whiskey Bent BBQ – 161.7142
30. Lang BBQ Smokers – 161.1428
31. Cowtown BBQ – 160.5714
32. J-Mack Cookers – 160.5714
33. Florida Skin & Bones – 160.5714
34. Accutech BBQ – 160.5714
35. Parrothead Smokers – 160.5714
36. Back Country BBQ – 159.9998
37. JazzEblues – 159.9998
38. Getta Grip BBQ – 159.9998
39. Sho Gud BBQ – 159.9998
40. SmokeShack BBQ Ormond Be – 159.4284
41. Carolina Catering – 158.8568
42. Great Lakes BBQ & Feed C – 158.2854
43. The Bigg Pigg Brood – 157.7144
44. Two Old Men and a Grill – 157.1428
45. Lazy J BBQ – 157.1428
46. Dizzy Pig – 157.1428
47. BBQ Shack – 156.5714
48. Firehouse BBQ – 156.5712
49. Hot Wachulas – 156.0000
50. BubbaChucks BBQ – 155.9998
51. Swamp Loggers – 155.4282
52. Wicked Que – 154.8570
53. Q Crew – 154.2856
54. United Pork Smokers – 154.2854
55. Kincaid Country Kitchen – 153.1428
56. Smokin Grill BBQ Team – 153.1428
57. Jacks Old South – 152.5716
58. Shanty Town – 152.5712
59. Tarheel Cookers – 151.9998
60. Dos Gringos – 151.9998
61. Chubby’s BBQ – 150.8574
62. Boca BBQ – 149.7144
63. Kinfolks Award Winning B – 149.7142
64. Pot Belly Pig – 149.7140
65. Mean Green Cooking Machi – 149.1428
66. Big John Texas BBQ – 148.5714
67. The Hoggy Bottom Boys – 148.0000
68. ET’s BBQ – 146.8574
69. Butts on the Barbie – 146.2858
70. Fully Involved BBQ – 146.2856
71. The Smokehouse Bandits – 145.1426
72. Swamp Boys – 142.8570
73. Kathleen Road Kill – 138.8570

Brisket:
1. Everglades Seasonings BB – 177.7144
2. Cool Smoke – 172.0004
3. Firehouse BBQ – 172.0002
4. Wicked Que – 172.0000
5. Git-R-Smoked BBQ – 171.4286
6. Smoke on the Lakes – 170.2856
7. Pellet Envy – 168.5714
8. Whiskey Bent BBQ – 167.4286
9. Hot Wachulas – 167.4286
10. Rock River BBQ – 167.4284
11. Fatt Ashes – 167.4284
12. Serial Griller – 166.8570
13. Q Crew – 165.1430
14. SmokeShack BBQ Ormond Be – 165.1428
15. United Pork Smokers – 164.5716
16. Jacks Old South – 163.4284
17. Chix Swine Bovine – 162.2856
18. Naked Bones – 162.2856
19. Good Buddies BBQ – 161.7142
20. Hambones by the fire – 161.1426
21. Uncle Kennys BBQ – 160.5712
22. Sho Gud BBQ – 160.0000
23. Unknown BBQ – 159.4286
24. The Hoggy Bottom Boys – 159.4286
25. Two Old Men and a Grill – 159.4286
26. Kick Yo Butt BBQ – 157.1426
27. Kinfolks Award Winning B – 156.5714
28. Getta Grip BBQ – 156.5714
29. Swamp Loggers – 156.5714
30. Parrothead Smokers – 156.5710
31. Butts on the Barbie – 156.0000
32. Fully Involved BBQ – 155.9996
33. Chatham Artillery BBQ – 155.4286
34. Smokin Grill BBQ Team – 155.4284
35. Big Tymers BBQ – 154.8572
36. Dos Gringos – 154.8570
37. Dizzy Pig – 154.8570
38. Florida Skin & Bones – 154.2856
39. Lazy J BBQ – 154.2856
40. Carolina Catering – 153.7142
41. Cowtown BBQ – 153.1428
42. Accutech BBQ – 151.9998
43. Palmetto Smokehouse – 151.4290
44. Swamp Boys – 151.4284
45. Two Crackers Cookin – 150.8572
46. Life of Brine – 150.2854
47. Quiet Riot – 149.1430
48. BubbaChucks BBQ – 149.1428
49. The Smokehouse Bandits – 149.1428
50. Lang BBQ Smokers – 148.5714
51. GB’s BBQ – 146.8572
52. All Racked Up – 146.8570
53. Swampwater Boys – 146.8568
54. Hogs Gone Wild BBQ – 146.2856
55. Eb’s Pit Stop BBQ – 144.5712
56. Great Lakes BBQ & Feed C – 144.0002
57. Kathleen Road Kill – 144.0002
58. BBQ Shack – 143.9998
59. Boca BBQ – 143.9996
60. 3 Eyz BBQ – 143.4280
61. Big John Texas BBQ – 142.8570
62. The Bigg Pigg Brood – 142.2856
63. J-Mack Cookers – 142.2852
64. Tarheel Cookers – 141.7146
65. JazzEblues – 140.5716
66. Mean Green Cooking Machi – 138.8570
67. Shanty Town – 134.8570
68. Pot Belly Pig – 133.7142
69. Team Low Rent – 133.1428
70. Chubby’s BBQ – 130.2858
71. Kincaid Country Kitchen – 121.7142
72. ET’s BBQ – 119.4286
73. Back Country BBQ – 119.4286

Chicken, Your Nemesis?

Posted: January 22, 2012 in BBQ, BBQ Cooking Techniques
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Here is an article I wrote a few months ago, and I posted it on Huck’s Hut, he has given his blessings that I can re-post it here, thanks Bruce. Please check out http://www.huckshut.com great site for a types of BBQ information.

I have made a few changes in my techniques since writing this article, which is what BBQ is all about. Learn the basic techniques, then make your product your. I think there are good basic techniques here, please enjoy.

One thing that a competition BBQ team needs each time out, is to have a consistent cook. Getting your name called in a category is fun, but everyone there wants to hear their name called last. You don’t have to win all four categories, but just have a strong cook in all. I was doing well in the pork & rib categories, but struggled in the chicken & brisket categories, I think it is these cuts of meats that most home cooks do not have experience with. Coming from the backyard into cooking competition BBQ, I had never cooked a brisket till I was in my first competition…we did not come in DAL, but…enough said. Chicken on the other hand, everyone has cooked chicken at some point in their lives, but cooking to competition standard…now that’s a different story. To many, chicken is the arched enemy of BBQ teams, there are many steps that need to be followed to achieve results that will please the judges. The procedure to get your chicken to that point, can be quite time consuming, some folks take longer then others, I have spent 5 hours prepping chicken for a competition, but of course, as time went on the more beer I drank, the more socializing I was doing, well you get the picture.

I try to do a chicken practice cook, when ever I can, and chicken is one meat that my family still enjoy, with practice comes results, I am probably most proud of our first place chicken award at our last competition. This was our first call EVER for chicken, backyard or pro, we got RGC at the event, but I keep telling everyone about our first place chicken!!!

First Place chicken St. Cloud FL 2011

Work paid off :)

Our take for a day at St. Cloud, FL Sweet!!!

I was happy with where we were going with our chicken, but I still had to try it again, just to make sure it was not by accident that we did so well in chicken, you can do the exact same procedures each time your out at a competition, and come home with different results each time. I want to do everything I can on my end to give the judges something to work with, if they score me down from what I turn in, at least I know that I have done everything I could have done. A couple of weeks ago I was taking, online, with a friend of ours here at Hogs Gone Wild BBQ, C-Dub’s BBQ Rub.

Great Floks, Check them out!!!

I have not had the opportunity to check out their great rubs, but I plan on doing it very soon, but I hear it is GREAT on chicken. Anyway, C-Dub’s and I were taking about chicken prep, online, and it got the urge to do a practice cook going again for me. C-Dubs and I exchanged a couple of ideas, then it was off to the drawing board. Thanks C-Dub’s!!! :)

I will be happy to share how I prepare my competition chicken with everyone, most things here can be found, more in depth trough out the internet, this is just a basic guide to do a couple of things that I feel are necessary to create competition style chicken. I will not be able to share certain, “proprietary” secrets, and flavoring will need to be something that everyone should do to their liking, but I did give you a good hint above!!! (Another hint…I do not use muffin pans!!!)

Let’s begin, I always cook thighs, white meat is fun to try out and experiment with, I have even thought about wings, but I always come back to thighs. There are many teams that have used wing, with good results, I’m just happy to get the thighs where I like them. Thighs stay juicy and have a good flavor, I do not take the bone out. I started off by cutting the “knuckle” joint off, but I have decided to stop doing that, I do not like the way the bone is exposed on the end piece.

Chicken straight from the package

I look for the package of chicken, that has the most uniformed pieces, the skin looks good & does not have any discolorations. Some chicken skin will appear to be yellow, I try to stay away from those brands, I want the skin to be as white as possible.

I take special measures with chicken, I store it separate from all other meats, I use different cutting boards & work are designated just for my chicken. The first thing I do is wash the chicken, then I take the skin completely off the piece of chicken. I just pull it off, some folks say it is better to cut it off, but I like to preserve as much skin as possible. I trim the fat from each side of the chicken, and make the piece nice and uniformed shape.

Keep all the skin for later

From the under side of the thigh, there is a small loose piece of meat, commonly referred to as the “oyster”, I always remove this piece. When a judge bites into the piece of chicken, this could put the flavor off, and has a strange texture after cooking, best to just remove it.

The "Oyster" take it off

After I cut off the oyster, I want to take care of a problem that gets many teams disqualified at the competitions, taking out the blood vein, (that’s what I call it, i don’t know the official name for it). This vein can be full of blood, even after washing the chicken thoroughly. The chicken can cook to temperature, but this vein can hold the blood, when bitten into, it will flow out, as if the chicken is under cooked, and we all know what comes from bloody chicken…disqualification!!! I normally find this vein near the bone, I will go in with my knife and work it along the bone, using the backside of the knife, if you use the sharp side of the knife, you’ll just cut through the vein. Use the backside of the knife, and pull the vein out as far as you can then cut it at each end. There is some extra work doing this, but it is better then having your box returned to you at the competition with a DQ.

Make sure to get the blood vein out.

This could mean the difference between D.Q. and 1st place.

I want my piece to be a nice uniformed piece of chicken, I take off as much fat as I can. Normally end up with a heart shaped thigh.

I will place the thighs only, keep the skins off to the side and cold, into a zip-lock bag for marinating. There are many commercial marinates and chicken soaks on the market, if you have a favorite, please continue to use them, I use Italian salad dressing. Yes it is true, Italian dressing makes a good marinate for chicken, the oils and vinegar works well on the chicken, and gives good flavor. I will try to have my chicken in the marinate over night. Please be sure to rinse all the marinate off your chicken before cooking.

Now I turn my attention to the skin. Skin on the chicken is another BIG issue. Even before the judge is able to taste the bite he/she had just taken, they evaluate if there is, what is known as “bite through skin”. The last thing you, as a competition BBQ cook wants, is for the judge to take that bite of chicken, and the entire skin comes off in that one bite. The judge was not able to bite through the skin cleanly. Smoking/grilling chicken, can lead to tough and rubbery skin, not a good thing to have on any chicken, mostly your turn-in chicken, one of the best ways to insure that does not happen, you need the skin to be a thin as possible. All the fat from the underside of the skin MUST come off. This does take some doing, and I would suggest doing some practice, before going to a competition. This will be something you will need to master, and not many folks will get it right on the first try. There are a couple of ways to achieve this, some like to scrape the skin, I like to use a thin filet knife, and cut the fat off.

Cutting the fat off the undside of the skin

Skin needs to be so thin, it only has one side!!! lol

Now I wrap the skin back onto the thigh, keeping everything as tight as possible, and place the thigh on your rack for cooking. As far as seasoning, and some special cooking techniques, there are so many out there, I will leave this up to you to decide which is best suited for you and your team.

All lined up, and ready to cook

I cook thighs at 300 degrees for at least 1 hour & 45 mins. For chicken you are looking for an internal temperature of 178-182 degrees. DO NOT UNDER COOK YOUR CHICKEN!!! When the chicken is at the point where I am satisfied that it is done, temp is good, and only clear juices coming out of thigh, I will then dip the entire piece into my sauce and place back on the grill for another 15 mins at 300 degrees.

Chicken after being sauced, ready to be eaten

I think we have a couple of useable pieces here.

Test your product.

Now that’s what I mean by “Bite Through Skin”

We made a mock box for your practice cook, it is not an official box, actually is the top of a serving plate. The competitions we enter are Florida Barbecue Association events, and they do not allow garnish of any kind.

Not bad!!!

I hope this has helped answer a couple questions about chicken, trust me, you never stop learning. Fell free to add comments, or to contact me at http://www.hogsgonewild.com Thanks for your interest.

Whiskey Bent BBQ, an interview with Chad Ward

Posted: January 16, 2012 in BBQ News, Team Spotlight
5

I couldn’t think of a better way to start this post, then by sharing this great Whiskey Bent BBQ logo with everyone. It is a very eye catching logo, looks great on shirts also.

I have known the guys from Whiskey Bent BBQ for about 1 1/2 years now, Chad Ward in particular. Chad has been a huge factor in my team getting to where we are today in the BBQ world. I have heard Chad say, on many occasions, the more teams we get involved in competition BBQ to better for all of us, and I think Chad just enjoyed mentoring as well.

Chad is a very busy man, and we were lucky enough he took a few minutes out of his packed schedule to grant us here at Let’s Talk Hog an interview, and we thank him for that.

Chad not only travels quite at bit for BBQ, but for his personal live as well, but some how, Chad has found time to meet and get engaged to his lovely fiance Nicole Nugent. Chad and Nicole are a great BBQ combination as well, and she is always there to support him.

Nicole & Chad, at 2011 Lakeland Pigfest

Another event that keeps Chad very busy is his weekly radio show. Chad is the host of “In The Pit” radio show. Chad has done 8 show’s so far, and I have heard all of them, and he does a great job!!! “In The Pit”, is a wealth of BBQ information on it’s own. Chad always has guest on his show, who are at the top of their game in the BBQ world. If you listen to his show, I mean really listen, not getting up to get another beer (bring the cooler into the den), playing with the dog or talking on the phone (all of which I have been guilty of), you WILL hear some BBQ secrets come out on the air!!! Heck, I have heard Chad ask his guest before, ” you got any secrets you would like to give up?’, and 9 out of 10 guests will give up a secret or two!!!! Free competition BBQ secrets, it just doesn’t get any better than that!!! Be sure to tune into “In The Pit” every Tuesday at 7pm EST, at http://www.blogtalkradio.com and look for “In The Pit”. If you miss the live show, downloads are available on I-Tunes, very easy to download and listen to where ever you may be, or you can just go to http://www.WhiskeyBentBBQ.com. All shows are listed there for your convenience.

Now for Let’s Talk Hog, interview with Chad Ward, Pitmaster from Whiskey Bent BBQ.

LTH: First I would like to say thank you for taking time out of your busy schedule for this interview.

Chad: Thanks for the opportunity.

LTH: I guess the best place to start is at the beginning. How did you start in BBQ, and when did you form your team?

Chad: We formed our team in August of 2007. The reason for forming was that were all getting busier with life, and wanted to have something where we could ensure that “the guys” still got together 4-6 weekends a year. Jared had just inherited a catering smoker from his Grandfather, we found a couple backyard events, that weren’t too far away, and we started our journey.

The cooker that started it all.

LTH: That leads me into my next question. Who all makes up the Whiskey Bent BBQ team?

Chad: Jared Hatcher and I founded the team along with Chris Thomas and Jeremy Noles, as original team members that are still with us. In the process of competing we also picked up Matt Vann, off waivers from Good Buddies BBQ. It cost us a gallon of Blues Hog and a bottle of Boone’s Farm. It was pricey, but he is worth it! :)

LTH: Nice pick-up there Chad!!!

LTH: That brings up a good topic for the next question. What is your BBQ Competition adult beverage of choice?

Chad: On Friday’s, we have a shot or two of Palm Reserve Whiskey before the cooks meeting, and then just coast on Natural Light’s. On Saturday, it is still Natty Light’s until that brisket turn-in is complete. After that it is Palm Ridge Reserve with a splash on Diet, until after awards!

LTH: What is your BBQ Competition Music of choice?

Chad: It is all over the board here! It could go from Boys II Men when we are massaging the chicken before marinade, to Hall and Oates on Saturday morning when we are laying out the game plan, to Rapper’s Delight by the Sugar Hill Gang when we are cleaning up and getting ready for awards. One thing that is always a constant is the 7:00am wake up music on Saturday morning that we shigged (took the idea from another team) from our good friend, Glenn Jarrett of the team, She Thinks My Slabs are Sexy. Nothing says wake up and do this, like the bagpipe version of Amazing Grace!

LTH: What, or who, was a big help to you when you started competition BBQ?

Chad: We actually went into our first contest blind with no idea of what competitive BBQ was really about. After getting embarrassed with a 7th out of 9 teams, and losing to a Boy Scout troop, we bought Chatham Artillery’s online book to at least get some idea. We also started looking at the BBQ Brethren. By far the most assistance we recived starting up was from our great friend, Rob “Rub” Bagby of Swamp Boys BBQ. There aren’t many cooks as successful and friendly as Rub, and he has been great with helping us improve. His class is a strong recommendation!

To check out Rob Bagby’s class, go to http://www.swampboys.com

Chad Ward & Rob Bagby, talking BBQ at Venice, FL competition

LTH: What is one thing or event, that has touched you personally within the world of BBQ?

Chad: I wouldn’t say there is one thing or event that stands out but just the overall aspect of the competition BBQ community. There isn’t a better group of people that we would rather be associated with. They are so giving and compassionate, but at the same time competitive. It is unique and we are happy to be a part of the community.

Pork for a charity event, hosted by Whiskey Bent BBQ

LTH: Who would be your dream person to cook BBQ with?

Chad: My dream person to cook BBQ with would be John Marcus, so that he could spend a weekend with our team and realize that he has been missing the boat the last two years, by not having us on BBQ Pitmasters! :)

Just a few trophys earned by WBBBQ....HEY, DON'T TOUCH THE SIGN!!!

LTH: What is one thing on your BBQ bucket list?

Chad: The one thing on the BBQ bucket list is, to win Lakeland Pig Festival! This is our hometown contest, and we can remember it since it started. Based on the size it is now, and the teams that come from all over the country, we think it would be pretty cool for these hometown boys to walk away with the GC!

WBBBQ set up at Lakeland Pig Fest, 2011

Chad wearing his awards, Pig Fest 2011. Who's that? Get-R-Smoked!!!

LTH: I know Whiskey Bent BBQ has traveled to other states outside of Florida to compete. How many states have y’all competed in?

Chad: We have competed in 10 states in 2 years. Those range from Nevada to Missouri to Delaware.

LTH: In your travels to compete in other states, have you noticed a difference in preferred flavor profiles by the judges throughout different BBQ regions?

Chad: We have noticed a small difference in some of the states, but nothing that is really totally different than what we do down here. There are definitely some differences, but we try not to vary too significantly from our usual script.

LTH: Do you have any classes going on, and if so, how can folks sign up?

Chad: We are currently teaching classes at The Rolling Pin Emporium in Brandon, FL. It is a 2 hour class on a Friday or Saturday night. We cook an appetizer, main course, side dish and dessert. The entry fee includes the 3 course meal and beer or house wine, for a very reasonable rate.

We also offer private competition lessons, either at our place or at a competition. We have been very fortunate to have had the chance to assist our friends Hogs Gone Wild BBQ, Swinos BBQ and All Racked Up BBQ, with this type of instruction. If you are interested, please contact us at whiskeybentbbq@gmail.com or through Facebook or Twitter.

Chad with Pig Jam, backyard GC Swinos BBQ

Chad, teaching at The Rolling Pin Emporium

LTH: What is on the competition schedule for Whiskey Bent BBQ for 2012?

Chad: The competition schedule is looking like 12-15 contest this year. We don’t have them all planned out yet, but we are going back to the Ron Cate’s USA Barbecue Championship in Las Vegas, and also plan on competing for the Ohio Triple Crown again this year.

LTH: What are your long term goals, as far as BBQ, for you and your team?

Chad: We just want to continue to improve and see where it takes us. We feel that the competitive BBQ market is growing, and it is pretty impressive, considering the state of the economy. As it grows, we want to make sure that we are in a position to do our part to continue pressing our team and the community in a positive direction!

LTH: Any sponsors you would like to give a shout out to?

Chad: We are very fortunate to have very supportive sponsors and they are: Green Mountain Grills, Kosmo’s Q, Magnify Credit Union, Pate Media Group, Custom Signs & Graphics, 3Eyz BBQ rub, No-Tie Aprons, Kebroak Charcoal, Big Mista’s Perfect Pork Rub, Texas Pepper Jelly, Great Lakes BBQ Supply and Rooftop BBQ Sauce.

I would like to thank Chad Ward again for his time, and a look into his BBQ life at Whiskey Bent BBQ. Please join us here at “Let’s Talk Hog” in wishing Chad and his team the best of luck on their BBQ trail in 2012.

Practice cooks, are they necessary?

Posted: January 15, 2012 in BBQ, BBQ Cooking Techniques, BBQ News, Uncategorized
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Many of us who have entered the competition BBQ scene, started the same way, in the backyard of our house, cooking for family and friends. All of whom say, “man, that is the best BBQ I have every eaten!!!”  Naturally we think, yea I can take this show on the BBQ road and Kick some Butt!!!, well there are about 5000 other teams out there who fell the same way. How do you stay ahead in this fast paced competition? Well you Mother was right, practice does make perfect.

 

One of my first attempts at ribs, for family and friends.

 

One of my first attempts at ribs, I learned early, resting is good.

 

 

 

 

 

 

 

 

 

 

When I decided that I wanted to start a BBQ team, I read as many books about BBQ that I could find, and they all agreed on one thing, do not go into a competition with a new untested recipe, you must do practice cooks. Well, I have been called the “C” word a couple of time before in my life, yes I am, of course, talking about being called…. “Cheap”….I like to call it “Monetarily Challenged”!!! lol It just goes against everything I learned while growing up, my Father lived during the Great Depression, so we were taught to really stretch our dollars. Well, I’m here to tell you, a BBQ competition is not a place to become, “thrifty”. Granted, you do not have to go out and buy a $30,000 BBQ rig to get started, but you will have to put some time and money into getting started.

The first time I went out to any type of cook set-up with my team was at an FBA event they put on every year for the teams known as the “Fun Cook”, it’s just a cook, in an RV park, no crowds, just the teams setting up, having a good time, and cooking all four categories. The FBA normally will have a judging class going on, and they get to judge the turn-ins. FBA also has a “No Holds Bar” class, geared towards folks who are starting a cook team, or just want to learn more about BBQ, we participated in this class, $50 for the class, can’t beat that. It was a great deal, and I learned a lot from it, like, you need to practice. The students in the class, also cooked all four categories, and were judged. Going out to that class, I had only tried cooking competition style chicken once, and I had not even touched a brisket, much less cooked one.  I think there were about 24 teams there, we did not get a call. :(   I thought we would just walk in there and slay them, not the way it goes in BBQ competition. Not one of my great moments in BBQ, thought about ending it right there……….I’ll save that for another time.

Our first set-up at the FBA Fun Cook

In the Photo above, the RV is not ours!!!! lol We were ruffing it!!!

Walking away, with out hearing our name, was quite an eye opener, I knew I need to really start practicing, so that is what I did, practice.

I was lucky, I worked at a place where there were may, willing participants, to “sample” my BBQ. I always got some good feed back from them, and they would also help offset my costs, by paying a small fee for the BBQ, (I guess i am cheap).

Just a few Ribs to practice with.

 

Practice Pork Butts

 

 

 

 

 

 

 

 

 

 

I do not think there is a time, where as a cook team, you can really get comfortable, and say, “I don’t need to do a practice cook anymore”. I am planning a practice chicken cook today.  There are always things that need to be “tightened up”, checking your cook times, checking your recipes, trying new sauces, practice cooks can make the difference between, getting that walk to the stage, or walking away, empty handed.

Keep ‘em smokin’

 

Getting Started

Posted: January 13, 2012 in BBQ, Uncategorized
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I have been asked many time, “how did you get involved with BBQ?” I don’t know if it is how, as much as why… Some folks are just born with BBQ in their blood, their family has being cooking Q for generations. Others get involved with the socializing aspect of BBQ, just hanging out with some buddies and figure, “let’s take this party on the road”. Still others, like myself, start off in the backyard with the family, and with the encouragement of friends and family decide to enter a competition, and get totally sweep up in the excitement of  competition BBQ.

One of my first attempts doing a Pork Butt, old school Char-broiler.

No matter how we got involved with competition BBQ, I think we all have a couple of things in common, we all enjoy the spirit of competition, we all love cooking BBQ (kinda tired of eating BBQ though lol) and we all have, what I call a need to roam. I can only speak for myself of course, but I have a family and my regular job that keeps me very busy, and I have to find time to “schedule” BBQ into my life. I am very lucky, as I have a very understanding and supportive family, and they allow me time to engage in my favorite hobby, but after a while the backyard becomes very small, and unable to fulfill your BBQ desires. Soon you start to expand your BBQ domain and enter a local competition, that goes well, and if you are very lucky, get the thrill of having your name called during the awards ceremony, now you are hooked.

My first attempt at competition chicken....OMG do I see toothpicks?? lol

Willing to travel to compete, your comfort zone just went from your backyard, to city wide, county wide, state wide & and for some folks, nation wide. To me the desire to compete is a big part of doing competitions, but the excitement of traveling to new locations, seeing new things, and of course meeting new people, that is a huge part of the competition BBQ scene. The cooking portion of the competitions is the art of BBQ, but the travel, and meeting folks is the life of BBQ!!!

You know what you are going to cook at each competition, before you get there, but you do not know who you will meet, what your site looks like, exactly what the venue will be like, sometimes these things do not reach our expectations, but for the most part, we are happy with the out come. At times our “regular” lives over run any individuality we may try to express, but getting out on the highway, jumping on that plane or just breaking away from the ordinary routine, helps add some spice to life. For me, change is what keeps my heart beating, helps the blood surging, I love it.

That's a lot of "pratice" ribs there!!!

I am waiting, not very patently, mind you, for our next competition. We had a very good time at our last competition, getting calls in Pork, Ribs & Chicken. What fun it is to hear your name called, but I have also had it go the other way, no calls at all, what a bummer that is, but then you start to think of the great time you had there, the hard work you put into it, the money you paid………yep, even more of a bummer!!! lol Kidding aside, I do love to hear our name call, but being there and competing on the level that today’s BBQ is at, is really an incredible feat on it’s own. Then getting to meet the fine folks involved with competition BBQ, is always a great thrill. I’m like many, we do a lot of practice cooks at home, between competitions. When I started out, I had my family who were so eager to be my little Ginny-pigs, and try out as much BBQ as I could cook up for them, but now after doing this for almost a year and a half now, it seems like everyone is busy when I want to do a cook. So, I have to hit the streets with my BBQ, getting friends and extended family, that I haven’t “over used” yet, to eat some BBQ. Honestly, my family is always there for me, with open hearts…..and empty stomachs. I would not have even started this team if it was not for y’all, thanks!!! (See what you guys started?)

 

Our first trophy, for our ribs in Bartow, FL 2010

One of our first turn-in boxes, Bartow, FL 2010

Competition BBQ Talk

Posted: January 10, 2012 in BBQ, BBQ Cooking Techniques, BBQ News, BBQ Rubs, BBQ Sauce, Product Review, Team Spotlight, Uncategorized
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I’m not sure how many competition BBQ teams, also write their own blogs, and like to talk about BBQ in many aspects. I have read many, and enjoyed all. I felt that, since I have decided to start this blog, and I hope you chose to follow and enjoy reading it, that I should tell everyone a little about me.

I won’t go too far back, but I was born in a log cabin, pre Civil War era….OK, OK, let’s just start with the BBQ life. I guess the best way to do this is a little at a time, over a few blogs, I don’t want to put you folks asleep right away.

To start with, I have a BBQ competition team, Hogs Gone Wild BBQ, my team consist of, myself (Doug Francis), my Wife (Biggi Francis), I get many questions about her name, Biggi was born and raised in Germany, and Biggi is a very popular name there. Tim Wysocki is our team mate, we were very happy to have Tim join our team in October 2011.

Myself & Tim accepting a first place award a the 2011 FBA Sebring event!!!

Biggi building boxes, not happy about parcley right about now!!!

We have a lot of fun at our competitions, and have enjoyed meeting and making new friends.

I would like to use this site for, not only updating our team’s BBQ experiences, but all things related to BBQ competitions. I plan on having product reviews, I will be looking at products from a competition aspect, what will work, what will not work, and what will help you score with the judges. I also have plans to do BBQ teams spotlights, BBQ folks are some of the best people I have met, and I what you to get to know them as well.

Please continue to check back with us here to keep up with everything BBQ!!!

Nice racks!!!

New Blog

Posted: January 9, 2012 in BBQ, BBQ Cooking Techniques, BBQ News, BBQ Rubs, BBQ Sauce, Product Review, Team Spotlight, Uncategorized
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Very excited, I have made the decision to start my own blog. I plan to use this space to promote and report on BBQ and the wonderful people who are involved in competition BBQ and are taking BBQ to the next level. I truly believe BBQ is only as good as the fine folks who make it, and that is what I want to share with everyone.
I will be reporting on events, and what is new in the BBQ world, I am also open to doing product reviews, and promoting anything BBQ related. If you are interested in me trying out your product, please drop me a line, you can check out my web-site at http://www.HogsGoneWildBBQ.com or just send me an e-mail at hogsgonewildbbq@aol.com
Thanks to everyone for their support, and Let’s Talk Hog!!!!