If Time and Money Were Not an Issue…

What would you do?

I would still be barbecuing, that is for sure, but probably with a Weber Ranch Kettle. Another thing- combing music with travel and adventure.  How is this for the ultimate music/travel/adventure trip:

Roots on the Rail Polar Bear Train

Riding a train with Fred Eaglesmith, to Churchill, Manitoba, “the Polar Bear Capitol of the World.” Can you imagine anything better?  C’mon…

Speaking of music, my brother-in-law turned me on to a new Canadian band a few weeks ago -The Duhks.

(Not really new, but new to me) The Duhks are more proof (along with Fred Eaglesmith) that Canada is  exporting more necessities than just beer and bacon.  I love my Canadian brothers!

Because time and money are an issue, a great consolation prize is an upcoming must-see concert featuring-The Young Dubliners .  They will be rocking The Intersection in Grand Rapids, this September.  One of my favorite bands and a source of many iPod downloads.

Next post will a Labor Day BBQ update- maybe a little pulled pork for carnitas.

Silver Lake BBQ Competition- Green Light!

Providing I am not too late to register, I got the green light to compete- and defend my brisket championship at the Silver Lake BBQ Competition.

Why do I need a “green light”? In the immortal words of a famous political candidate, “it’s the economy stupid”.

There is a website, that tracks the “fan cost index”. Basically this looks at the cost for a family of four attending a major league sporting event- not just tickets but all the other stuff that adds up.

When looking at BBQ competitions, there are similar costs involved that can make competing an investment that needs to be factored in.

So, for novices to the world of competitive BBQ (KCBS Circuit)- here is a BBQ Cost index (based on the Silver Lake Competition)

Registration $225.00

Meat (est) $90 (this is on the very low end. $10- Chicken, $25 Brisket, $30 ribs, $25 pork butt.  This amount really varies,,,some teams are easily spending $200-$300)

Sauces/Spices/Fuels/Ice/Supplies- $50-75

Overnight food/meals/beverages  (team of four)- $100

Gas-travel (varies) $50

Total- $515- 600

This does not include the equipment (grills, canopies, etc….)  And it does not include hotel rooms…real nice when traveling w/spouse and three young kids…but obviously a luxury.

So you can see, this is not a sport to be dabbled in….it can be costly.  Winning a ribbon or prize money is a longshot even for good teams and then, it ranges from $100- $2000 +/- (depends on the competition).

So why do it?  For fans of Kung Fu Panda…“we are barbecue people.  Barbecue sauce runs in our veins”

Perfect BBQ Chicken – Technique

The following is a simple technique for the best bbq chicken ever. (Chicken remains my best, most consistent, category on the KCBS circuit)

1. For barbecue, I use thighs and legs.  Wings are acceptable for this technique too. One dozen legs and one dozen thighs is a good number for a kettle.

2. Anywhere from 2-18 hours prior to grilling, I coat the chicken in yellow mustard and season with a dry rub. I prefer Rockford Rib, Butt and Bird, available at Herman’s Boy, in Rockford, MI.  Use what you want.  It works best to put the seasoned chicken in a large plastic bag and let it set.

3. Prepare grill by stacking coals on half of the grill- basically creating a hot zone (direct) and a safe zone (in direct heat)

4. I use lump charcoal, so the coals are typically medium-hot to hot, when I begin.  I lay the chicken out in a tray and apply extra seasoning to any pieces that need it (visual inspection).

5. Once the coals are ready, I begin laying the chicken over the hot coals.  With 24 pieces, I typically work in two batches (12 and 12).  I begin grilling the chicken, turning very frequently—sometimes every 60-90 seconds.  Remember, these are hot coals.  Chicken burns easily.  Chicken flares easily.  You have to work it.

6. The goal is to crisp the skin and get some good marks on the bird.  You are not trying to cook the chicken.

7. At this point, I have an aluminum pan placed in the safe zone, with a small layer of BBQ sauce.  My favorite is Big Ricks.  When I get the chicken looking sweet, like they are ready for a date, I place in the pan.  Stack them when you need too.   I then begin with the second batch of chicken, do the same thing.  After about 15-20 minutes, I have beautiful looking (but undercooked) chicken pieces stacked up in the aluminum pan.  I add more BBQ sauce and then put the lid back on the grill, vents open.

8. Approximately 45 minutes later I check on the chicken.  The fire has mellowed a bit, because the lid was on the grill.  I begin laying out few pieces back on the grill, crisping them up, watching them like a chicken-hawk…making sure nothing burns.  I am trying for the perfect tan. Crispy with grill marks.

9. I use more sauce as needed.  Not wanting to be sloppy, only a nice coat, that has been grilled some.

10. I place back in pan and remove from heat. Ready to serve.  The entire grilling/BBQ process; 60-70 minutes.  Perfect BBQ chicken.