19 BBQ Teams Currently Registered for the 2014 Competition, one month to the competition

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TEAM PIT BOSS CITY STATE
CCA Q Dan Hurst Columbus OH
Foomanchoo BBQ Jim Hanson Chauncey OH
Papa Wood BBQ Jason Woodrow Beaver PA
Historic BBQ John Gambill Lebanon OH
Slippery Pete’s BBQ Paul Grant Wadsworth OH
Smitty’s Real Pit BBQ Kevin Smith Newark OH
Crow Creek BBQ Jim Loggins Pickens SC
Backwoods Grillin’ Derek Hartman Vinton OH
High on the Hog Shawn Surber Leesburg OH
Uncle Wade’s BBQ Wade Hoagland Clark PA
Double J’s BBQ Jim Stroup New Lexington OH
The Pig Next Door BBQ Team Tom Ehlke Elyria OH
Taste of Jamaica BBQ and Jerk Chef Orlando Columbus OH
Wings and a Prayer Scott Derick Lewis Center OH
Elegantly Violent BBQ Barry Miller Columbus OH
Road Hog Willy’s Bill Wheeler Howard OH
Spittin’ Feathers BBQ Tim McMahon Poland OH
Imagination at Pork Chris Wank Medina OH
Homeostasis BBQ Kevin McCaughey Lewis Center OH

Remenber one month to the competition!!

11 BBQ Teams Currently Registered for the 2014 Competition, remember early registration discount deadline is 9/15

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TEAM PIT BOSS CITY STATE
CCA Q Dan Hurst Columbus OH
Foomanchoo BBQ Jim Hanson Chauncey OH
Papa Wood BBQ Jason Woodrow Beaver PA
Historic BBQ John Gambill Lebanon OH
Slippery Pete’s BBQ Paul Grant Wadsworth OH
Smitty’s Real Pit BBQ Kevin Smith Newark OH
Crow Creek BBQ Jim Loggins Pickens SC
Backwoods Grillin’ Derek Hartman Vinton OH
High on the Hog Shawn Surber Leesburg OH
Uncle Wade’s BBQ Wade Hoagland Clark PA
Double J’s BBQ Jim Stroup New Lexington

OH

Remember early registration discount expires 9/15/2014!!!

OhioBBQ Sling Your Meat, cooking tip – Slow Smoking Pork Spare Ribs Like a Pro

BBQ Pork Ribs

This is one preparation and cooking style for smoked pork spare ribs. Pork ribs are great when they are smoked well, but they can turn out pretty bad if smoked incorrectly.

There are many different techniques to produce a great smoked rack of pork ribs. The best way to find out what works for you is to practice and experiment with different available recipes, or new recipes you come up with.

Prepping The Ribs:

1. To remove or not remove the membrane; The answer comes down to this: If you do not remove it, your ribs will not be as tender as they can be. Removing the membrane is not hard at all. It is shiny and located on the bone side.

2. Use a sharp paring knife and start at one end. Slide your knife under the membrane and make short cuts while lifting the membrane from the rib bones.

3. The membrane should start to separate from the ribs. If you can cut a large enough flap, you should be able to rip the membrane from the ribs.

4. Try not to cut the rib meat in the process. After some practice you will get the hang of it!

Applying The Rub:

1. It is important to prepare the pork spare ribs the night before you are going to smoke them. This will allow the rub to do its magic. Pick a rub you like or experiment with some spices. The goal of a rub is not to overpower the flavor of the meat, but to add flavor.

2. Before applying the rub, wet the rack of ribs with olive oil or mustard. This will help the rub stick. By wetting the ribs, the rub sticks well, and a great crust will form.

Smoking Pork Spare Ribs:

1. Remove the spare ribs from the refrigerator about 45 minutes before cooking them so they are closer to room temperature. If you put a cold rack of ribs on the pit, it takes longer to cook them and you waste wood/charcoal.

2. Make a mixture of 1/4 cooking oil and 3/4 apple cider vinegar in a spray bottle. The vinegar adds a good flavor and helps to tenderize the meat.

3. Shake the bottle and spray the ribs down every 45 minutes or so.

4. Smoke the pork ribs at a consistent temperature of 225 degrees F for about 1 hour per pound, but usually no more than 6 hours.

Cooking Methods:

1. Some people smoke a 5 pound rack of spare ribs for 4.5 hours, spray them down with my mop mixture, and wrap them in foil for 1 more hour. Smoking them this way will produce a very tender rack of ribs. They will not be crispy on the outside due to wrapping them in foil.

2. Some people apply a BBQ sauce the last 30 minutes of smoking or so. If you do this, remember the BBQ sauce contains sugar and tomatoes and it will burn quickly. Watch your ribs after you apply the sauce.

Smoking the Ribs:

1. Heat the smoker to 250 degrees F or so. Try to maintain 225-250 degrees F during the entire smoking process. The ribs are done when the internal temperature reaches 175-180, but the best way to tell when ribs are done is to follow #2.

2. The ribs are done when the meat retracts and exposes the edge of the rib bones by about 1/2 inch or so, and basically each rib section will tear apart with ease. Grab a rib bone and twist. If it releases from the meat, or is pretty darn close, the ribs are done. The internal meat temperature will be about 175 F or so when done. An instant read thermometer is a must have for checking if the ribs are done. After a while, you will be able to tell if they are done or not by the feel and look of the ribs.

Serving:

Cut down the middle of each strip of meat between each rib bone. It is easier to see the bone when you slice the bone side up. Add your favorite sauce, and enjoy.

Currently 4 teams entered in 2014 Ohio Smoked Meat & BBQ Festival in October

Sling your meat

There are currently fours teams that have entered the 2014 Ohio Smoked Meat & BBQ Festival scheduled for October 17 & 18 in Nelsonville, Ohio.  So far the following teams have registered;

CCA Q, Pitmaster – Dan Hurst from Columbus, OH

Foomanchoo BBQ, Pitmaster – Jim Hanson, Chauncey, OH

Papa Wood BBQ, Pitmaster – Jason Woodrow, Beaver, PA

Historic BBQ, Pitmaster – John Gambill, Lebannon, OH

There are still plenty of great spaces available for this years competition.  Go to http://www.ohiobbq.org for more information.

So come to Nelsonville, Ohio the 3rd weekend in October and “SLING YOUR MEAT”!

OhioBBQ Sling Your Meat, cooking tip – Slow-Smoked BBQ Pork Butt

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Slow-Smoked BBQ Pork Butt

If you want to produce delicious pulled pork, you MUST start with a good quality pork butt.  Knowing how to select the perfect pork butt is crucial. It is best to cook fresh not frozen 8-10 lb. Boston Butts. Always try to get the pork as fresh as possible from your local butcher or store.

When selecting a pork butt it is very important to know exactly what to look for. You want a pork butt that has a large money muscle on the front.  The Money Muscle is the best part of the pork butt. It is located on the end that is farthest from the round bone. It is very tender and when properly cooked, it can even be sliced with a sharp knife.  Look for a pork butt that has a big horn muscle or meat under the “Y” of the blade bone. This meat is almost as tender as the money muscle and since it is right next to the bone, it is packed with flavor.  You need to tell the butcher exactly what you are looking for, and they should be able to help you select the best cuts of meat.

Preparing your Pork Butt for cooking

Inject your pork butt is a good idea to get moisture and flavor on the inside of the meat that Dry Rub alone cannot accomplish. You should be able to get a cheap injector at the grocery store and it will get the job done.

Here is a good basic injection mixture:

  • 1 cup Apple Juice
  • 1 cup Water
  • 1/2 cup Brown Sugar
  • 1/2 cup Salt
  • 1 TBS Soy Sauce
  • 1 TBS Worcestershire Sauce

This injection is enough to use for two 8-10lb Boston pork butts.  Experiment and come up with your own special injection.

Place the meat in an aluminum pan and begin injecting. Insert the injection needle into the meat and press down on the plunger. Do not pull the needle all of the way out of the injection site. Instead, go in at a different angle and inject again.  Do this 3 times at each injection site and move it around the entire piece of meat. There will be some injection that seeps out. This is normal.

Once you get the pork butt injected, place them in a large zip-lock bag, pour any injection that seeped out over the pork butt, and place in a refrigerator or on ice. You want the pork butt to marinate for at least 4 hours. (Overnight is best).  After marinating, take the pork butt out of the zip-lock bag and place on a working surface. Drain it completely and pat dry with paper towel and let it come up to room temp for about 30 – 45 minutes.

The next step is to apply a good quality dry rub.  You can use any dry rub that you like. Use our own recipe, or buy a commercially produced BBQ rub. There are many on the internet, but be sure to shop around.

Coat the butt with a couple of tablespoons of yellow mustard or vegetable oil. This will create a means for the rub to stick to the meat. Then liberally sprinkle the dry rub over the meat and gently massage it into the meat.

Proper Smoke Technique

Get your smoker up to proper temperature.  225 – 250 degrees is a good cooking temperature.

The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But the best way is to always have a meat thermometer handy and strictly go by internal temperature. You are going for an internal temperature of 195 degrees for perfect pulled pork.

Once you have the pork butt on the smoker, you may want to make a mop. The basic mop may consist of this mixture:

  • 16 oz Vegetable Oil
  • 16 oz Cider Vinegar
  • 32 oz very hot water to dissolve the rub
  • 1 cup of dry rub
  • 2 TBS Worcestershire
  • 2 TBS Soy Sauce

Whisk all of these ingredients together. Apply the mop to the pork butt every 2 hours of smoking.  After 6 hours of smoke and mopping, check the internal temperature. It should be around 165 degrees. At this point you have enough smoke now it is time to get the pork butts tender.

Tenderization Process

Remove the pork butt from the smoker and wrap in aluminum foil. Place the aluminum foil on the work surface, sit the butt on the aluminum foil, mop the butt and reapply a light dusting of the dry rub. Wrap the butt up tight in the aluminum foil and place it back on the smoker.

It is helpful to use a digital meat thermometer with a remote probe to monitor your internal temperature the entire cooking time. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer.  If you are constantly opening the door, then your meat will not achieve the proper tenderness. Every time the temperature in your smoker drops.  You have to keep the temperature steady to keep the meat cooking. This is exactly why they say, “if you are looking, you are not cooking”.

If you BBQ often then invest in a good thermometer with a remote probe. They will run you between $20 – $60.

If you have a thermometer with a probe, place it inside the meat (careful not to get it against the bone or you will get a false reading) and wrap the aluminum foil around the butt. Place the meat back on the smoker and continue cooking.

Your pork has enough smoke, now you are simply rendering the tough connective tissue of the butt and producing tender, mouthwatering pork.

The butt needs to go to 195 degrees internal and this will take some time.

Typically, it will stall at about 175 and will sit there for what feels like an eternity. It is important to keep a constant pit temperature during this process. Do not open the smoker door and do not unwrap the pork butt for any reason, no exceptions!

The Final Steps

Once the pork butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker.  BE CAREFUL. it will be extremely hot and there will be a lot of juice that has cooked out of the meat. Transferring the butt to an aluminum pan will make this process easier and allows you to catch the liquid.

Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the pork butt, re-rap it in aluminum foil and place it in a dry cooler for resting. It will keep hot for up to 4 hours.

Appearance Is Everything!

To create a beautiful Mahogany look on the outside of the pork butt, use a final glaze. This process takes about 30-45 minutes.  Remove the butt from the holding cooler and unwrap as much foil as you can. It will tear away easy but you will want to use gloves because it will still be hot to the touch.

For the glaze use a BBQ sauce of your choice. Mix some of the warm pan drippings with the sauce usually just 2 to 3 tablespoons. This will thin the glaze down just a little and give it an extra punch of flavor.  Brush the glaze over the pork butt and return it to the smoker at 245 for one hour. This increase in heat will caramelize the bark just right.

If you follow this procedure, then you should have BBQ pork butt you can actually brag about.

18th Annual Ohio Smoked Meat & BBQ Festival Scheduled for October 17 – 18, 2014

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The Nelsonville Area Chamber of Commerce is proud to sponsor the 18th Annual “Ohio Smoked Meat and Barbecue Festival”, on October 17th and 18th on the historic Nelsonville Public Square.

The “Ohio and Smoked Meat and Barbeque Festival” originated in 1996 as the first official state of Ohio championship for smoked meat and BBQ, proclaimed by the governor of Ohio.  The competition is sanctioned by the Kansas City Barbecue Society.  Professional competitive BBQ teams from around the world will be competing in the following categories; chicken, pulled pork, pork ribs and beef brisket.

Teams will be cooking on both the 17th and the 18th with judging on the afternoon of the 18th. The teams will be competing for $10,000 in total cash prizes with the Grand Champion bringing home $2500.

Information on the festival and daily entertainment is available at the Nelsonville Area Chamber of Commerce’s website, http://www.nelsonvillechamber.com, or the festival’s website http://www.ohiobbq.org.  You can also follow the competition on Facebook and Twitter.

2014 is a year that is sure to prove the BARBECUE SPIRIT is alive and well in Nelsonville.  So come on down to the Public Square in Nelsonville, Ohio October 17 & 18, 2014 and experience Ohio Barbecue at its finest.

Sling your meat

2013 Ohio BBQ Triple Crown Series Final Results

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Sorry for the delay but after the initial error we wanted to make sure all of our numbers were correct.  The 2013 Ohio BBQ Triple Crown Series Champion is Smokin’ in the D, from Durand, Michigan.  The head cook for Smokin’ in the D is Mike Robinson.  There final score was 2036.6168. Congratulations to Smokin’ in the D!!

A big thank you to Dennis Huff from Scramblin Eggs BBQ for his understanding in the scoring error.  But Dennis should be congratulated also with his score of 2035.7832.

88 teams competed in the four Triple Crown Series competitions this year.  Thank you to all the BBQ Teams that competed!!

2013 Ohio BBQ Triple Crown Standings 10192013