Posted by Jason on June 16, 2009
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With Father’s Day right around the corner, the time couldn’t be more perfect for The Monthly Rubdown to rear it’s delicious head once again. To date we’ve showcased our favorite rubs including pork, brisket, and steak rubs, so it’s only fitting that we’re now adding a rib rub to the arsenal. To speak to the stature of this particular rub, it recently brought home the title of overall 1st place rub from this year’s Great American Barbecue, and also received 2nd place honors in the mild category at last year’s GAB. Not to mention it has led the creators to multiple Grand Championships and an overall KCBS TOY rib ranking of 38th in the country in 2008!!!
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Posted by Jason on June 10, 2009
With the competition barbecue season now in full swing, it’s time we introduce you to some of the top competitive cookers on the circuit. We wouldn’t think of kicking off this new feature any other way than showcasing one of the nicest teams we’ve come across. They took us under their wing last year at the American Royal, and we attribute a great deal of our success to their willingness to share tips and tricks…our favorite being the early morning shot of Crown Royal to calm the nerves before turn-ins!!!
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Posted by Jason on June 1, 2009
It’s taken a full week, but now that we’re fully recovered from The Great American Barbecue it’s time to get blogging again. The festival was a landmark weekend for us, as we announced the upcoming release of our fully cooked, pre-smoked, heat and eat Bacon Explosion. This means that the hungry vistors of our site will no longer need any type of barbecue expertise to enjoy the authentic smokey flavor that our recipe calls for. The entire weekend was deemed our official “product launch party”, and we treated festival goers to over 3,000 samples from our first production run.
Click to continue reading about The Great American Barbecue
Posted by Jason on May 14, 2009
For those of us that collect barbecue books, the past week has been one for the record books. First we have Paul Kirk’s and Ardie Davis’ new publication, of which BBQ Addicts offered an exclusive sneak peek months ago, and now we’ve got Chis Lilly releasing Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint. For those of you not familiar with Mr. Lilly, he’s the executive chef at the legendary Big Bob Gibson Bar-B-Q restaurants in Decatur, AL and one of the most decorated competition cooks to ever step foot on the circuit. He’s won the World Championship BBQ Cook-Off 10 out of 11 years alongside 6 world titles at Memphis in May, and now he’s sharing the secret family recipes that made it all possible.
Chris starts off the book with a brief recap of how the Big Bob Gibson restaurants were born, and then quickly moves into the tips and tricks of mastering the art of low and slow cooking. He covers the basics of turning just about any style grill into an indirect cooker, so you can be sure to use his recipes on the equipment you already own.
Click to continue reading Big Bob Gibson’s BBQ Book
Posted by Jason on May 12, 2009
On Memorial Day weekend, hundreds of the world’s top competition barbecue teams will converge on Sandstone Amphitheater outside of Kansas City for one of the largest barbecue celebrations the country has to offer, the Great American Barbecue Festival. With an expected crowd of 50,000 people, the organizers are estimating over 70,000 pounds meat and 60,000 gallons of beer will be consumed over the course of the three day weekend. To top things off, they’ve also invited the BBQ Addicts to give an official culinary demonstration on how make a perfect Bacon Explosion…plus we’ll be unveiling our latest project, and it has nothing to do with our upcoming book!
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Posted by Jason on April 30, 2009
Ever since we launched The Monthly Rubdown feature by showcasing Plowboy’s award winning rubs, we’ve been lucky enough to have the opportunity to sample a wide variety of rubs and sauces. Well, we’ve taken our time and evaluated each and every product that has graced our test kitchen. And although most of the products were good, only a select few have shown the standout level of quality that we’re looking for. In fact, the producers of our latest find are so confident about the quality of their product, they tout it as “Oklahoma’s best kept family secret”…and we agree!!!
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Posted by Aaron on April 28, 2009
We recently had the opportunity to test out the Bubba Keg convection grill and let me tell you, it kicks some ass. Having cooked on a Big Green Egg I can honestly say it stacks up nicely. There are some pros and cons to each, which I’ll get into today.
On the same camping trip where I gave you the camping style shrimp boil recipe, we tested out the Bubba Keg to the extreme. Upon arrival on Friday at our campground/gun range/smelting can area/archery golf range, airfield racing strip, fishing hole I needed to season the grill. However, first I have to point out real quick my favorite part of this thing: the trailer hitch adapter.
Click to continue for Bubba Keg smackdown
Posted by Aaron on April 22, 2009
This post clearly doesn’t fall under the BBQ flag, but we’re posting it anyway because it can be paired with your BBQ quite nicely. If you’ve got a pork butt or a brisket on the smoker all day and your guests are demanding food at 2 o’clock in the afternoon, here is your solution. Tired of hot dogs and ham sandwiches while you’re camping? Well look no further because we have the best camping recipe there is. It’s quick and easy and much much better than a ham and cheese sandwich with Doritos smashed in it (wait, I like those…).
Click to continue for shrimp boil goodness
Posted by Jason on April 9, 2009
With the launch of our Bacon Explosion recipe we invited our readers to send us pictures of their family and friends enjoying the Bacon Explosion experience. Little did we know that thousands of you would actually take us up on the offer and flood our inbox with links, photos, movies and stories. Needless to say it’s been quite the task, but we’ve finally sorted through all of the emails, tweets and messages to bring you some of our favorite submissions.
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Posted by Aaron on March 30, 2009
Here is a great video from a couple years ago that has some brief history on Arthur Bryant’s, Gates and barbecue here in Kansas City. Thanks to @bbqsociety for pointing it out on twitter today! My favorite quote (no offense North Carolina): “Kansas City’s metro area now has more barbecue restaurants per capita than any city in the United States.” Of course we have our favorites (yes, it really is in a gas station) but there are many to choose from! I think I’ll head to Hayward’s today, it’s one block from my office and has the Triple Stack (and if you order it, be very hungry)!
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