New Music

It is every music reviewers dream.  Be assigned a CD, by an artist you never heard of, and then be totally blown away. Friends, you read it here first, Anna Laube, is a star. Her CD on Ginkgo Records is the real deal.

Outta My Head is a terrific blend of roots, country and folk.  It absolutely floored me it was so good.  In fact I had an immediate flashback to the first time, back in the day, when a friend of mine came back to Michigan, after working on the oil rigs outside of Houston.  He said, “you got to check out this cassette (remember, it was back in the day).  Her name is Bonnie Raitt.”  Too make a long story short, the cassette was, Streetlights, by Bonnie Raitt… and it featured one of the greatest songs of all times, Angel From Montgomery. (of course, written by John Prine)

It really didn’t get any better than that. It still doesn’t.

So the flashback is over, and I am listening to this new CD by Anna Laube, and I am thinking, this is one talented singer/songwriter.  At dinner tonight, I played it for my wife, and she said it reminded her of some of  Michelle Shocked’s more folk albums.  Absolutely a great call.

All the songs are terrific, but track #3, Goodbye Blue Monday and track #6, Catch Me If You Can will have you thinking about those tunes throughout the day.

Like all “undiscovered” artists, there is a tremendous back story.  Here is a review from Wisconsin”

Sure, San Francisco music publications are raving about a talented singer-songwriter named Anna Laube in their midst, but hey, we had her first. Anna Laube was raised in Iowa City and Madison, but now makes the city by the bay her home, where she has received strong notices for her music, including the debut ‘Outta My Head’ CD. Mixing agreeably rough living room recordings with more polished in-studio tracks, ‘Outta My Head’ showcases a powerful and personal songwriting that’s grounded but not bound by acoustic folk-pop conventions. You’ll hear bits of Aimee Mann, Margo Timmins and Norah Jones here and there, but overall it’s a lyrical voice that’s wholly original.

Rob Thomas – Wisconsin State Journal

Folks, you might of heard of Anna Laube before, but now that she is certified Grilladelic, you can take my recommendation to the bank.

Sirloin Steak

The Great Grilladelic has been in an October funk.  Posts have been few and far between.  But I am snapping out of it…and here is the recipe I will be following this weekend (substituting a 3″ top sirloin – for sirloin flaps, whatever the heck those are!)  From Gourmet Magazine.

Grilled Marinated Sirloin Flap Steaks

Serves4 to 6

• Active time:15 min
• Start to finish:45 min

October 2008

We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it’s a natural with a tomato salad and corn on the cob.

• 3 tablespoons soy sauce
• 3 tablespoons basalmic vinegar
• 3 tablespoons pure maple syrup
• 4 garlic cloves, chopped
• 2 lb sirloin flap steaks

• Blend soy sauce, vinegar, syrup, garlic, 1/2 tsp salt, and 1/2 tsp pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
• Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see “Grilling Procedure.”
• Discard marinade and pat steaks dry.
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.

Cooks’ notes:

• Steaks can be marinated up to 8 hours.
• Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.
• We’ve also got a recipe for Top Butt Steak with Whiskey-Mustard Sauce.

Turkey Brines

Cookshack makes a terrific electric smoker.  One of the best for home use on the market.  Their website is full of very useful information.

As folks begin thinking turkey, the art of brining should be in your consideration set.  Follow Cookshack’s basic instructions, you should be able to get a handle on this flavor option for your bird.

Carne Asada Recipe

Aye, aye, aye.  I lived with my wife in Monterrey, Mexico for almost two years.  Great country, great people and great food.  My fondest memories (besides the absolute best Tequila “drink”- Herradura Reposada con sangria- a shot of tequila with a spicy, fruity, tomato-ey chaser on the side) was the carne asada tacos. Here is a recipe from a great website and magazine: Fiery-Foods

Carne Asada Tacos

Description

To most Americans, a taco is a corn tortilla that is bent in half to form u-shape, fried crisp, and stuffed with a ground beef mixture topped with cheese. But in Mexico, tacos are made with fresh, hot soft tortillas that are rolled around meat, beans, or even fish. Consumed daily by millions south of the border, they are usually eaten as a snack, as a light meal with a bowl of soup, or as an appetizer. Nothing could be simpler than this carne asada taco which is filled with a marinated skirt steak that has been grilled and served with hot, soft corn tortillas and your choice of condiments.

Ingredients

Serves

10 to 12

For the Marinade:

• ½ cup chopped onion

• 3 cloves garlic, chopped

• 3 tablespoons lime juice, fresh preferred

• 1 tablespoon ground chile de arbol, or substitute New Mexican red chile powder

• 1/4 teaspoon ground cumin

For the Tacos:

• One 1.5 pounds skirt steak, trimmed of fat and the white membrane

• 6 bulb onions

• Vegetable oil

• 12 small corn tortillas

For the Garnishes:

• Pico de gallo salsa or your favorite tomato based salsa

• Guacamole

• Chopped fresh cilantro

Methods/steps

Put all the ingredients for the marinade in blender or food processor and puree until smooth. Cover the steak with the marinade and marinate for 1 hour at room temperature, or 4 hours or more in the refrigerator.

Prepare a charcoal grill and when the coals are medium hot, brush the onions with the oil and place over the coals to roast, turning frequently so they don’t burn. Add the steak and grill to the desired doneness. For a steak that is 1 ½ to 2-inches thick, about 4 to 5 minutes per side for medium rare.

Wrap the tortillas in a damp towel and place in a microwave safe container. Microwave at 50% for 4 minutes and let sit, covered for a couple of minutes.

Carve the steak across the grain into long thin pieces. Arrange the meat on a platter and serve along the hot tortillas and the garnishes.

Barbecue Sauces- Bon Appetit

A fairly interesting, easy reading, article from last July’s Bon Appetit magazine. My favorite sauce- and I consider myself barbecue worldly- remains Big Rick’s. In fact, somedays, I wish I was Big Rick.

Championship Barbecue Sauces

There are hundreds of barbecue sauces out there, but the ones made by veterans of the ‘cue competition circuit have a certain real-deal appeal. Use these sauces for basting or on the side as a condiment, and summer eating doesn’t get any more all-American. Here are five we love, and great ways to use them.

by Amy Albert

Photograph by Craig Cutler

July 2008

Big Bob Gibson Championship Red Sauce

Fans of sweet-style ‘cue: Here’s a chunky, tangy sauce with a kick; terrific on chicken. Big Bob was a barbecue champ from Alabama. His grandson carries on the tradition: The family’s sauces have nabbed over 20 awards. $5 for 19 ounces; 800-783-9640; bigbobgibson.com

Peg Leg Porker Memphis Wet Sauce

A thick sauce with herbal, earthy flavors. Good for pork or brisket, or grilled shrimp. By west Tennessee barbecue champ Carey Bringle, three-time second-place winner of the Memphis in May competition. $8 for 16 ounces; peglegporker.com

Britt’s Barbecue Red Sauce

Roasty apple flavors with a pleasant hint of spice; perfect for flank steak or skirt steak. By Alabama pitmaster James Britt, who has nearly 200 contest wins to his name. $5 for 16 ounces; 866-568-8200; brittsbarbecue.com

Wee Willy’s World Champion Original Barbecue Sauce

From Minnesota (of all places), a blend of smoky and sweet that’s ideal for smoke-roasted chicken or pork shoulder. Wee Willy’s was the first team north of Kansas City to win the famed Jack Daniel’s Invitational. $5 for 18 ounces; 651-436-3807; weewillys.com

Memphis Championship Barbecue Original Sauce

If you don’t like your ‘cue too sweet, try this tangy sauce; it’s delicious on just about everything. Made by Mike “The Legend” Mills, three-time Grand World Champ of Memphis in May. $4 for 20 ounces; 702-869-9112; memphis-bbq.com

Tejas Pits

Here is a nice little bbq and grill company: Tejas Smokers

We special order a couple of their pits for customers and what I remember most was how heavy and well built they were. These units were tanks. Especially compared to some of the “Lowes/Home Depot/Wal-Mart” BBQ pit specials.

Tejas Pits were 3-4 times the price, but in my humble opinion, they were 5-6 times better. If you are into barbecue for the long run…..the old adage; you get what you pay for is so true. I think weight makes a huge difference, especially in the midwest, in a pits ability to hold and retain heat.

Here is one of my favorite pits:

BW3

I just took my three kids to Buffalo Wild Wings tonight for dinner, despite my previous experiences.  BW3 has to have the worst chicken wings in the world.  Yet, there are hundreds of franchises, in over 30 states, and they seem to be busy.  At least in Grand Rapids, they occupy some high rent districts.

Sure, large screen TV’s, beer, and more beer are attractions, but sweet Saint Chicken Wing, when does product matter?  I am a humble grilling and barbecue afficiando.  I do wings on the grill.  Very good.  I have eaten other wings from BBQ enthusiasts.  Very good.  But BW3?   Man…are those pigeon wings?  The lowest common denominator of taste?

Here is the frosting on the cake…my kids liked it.

I think I need to schedule an intervention.

(ps.  visit their website....they have an audio that sounds like a cross between a night at deer camp and a new age therapy session)

The American Royal

The results are in for the American Royal, one of the “triple crown events” in competitive BBQ. (the other two being Memphis in May and Jack Daniels Invitational If for no other reason than a chuckle from reading the names, here are the results:  Read ‘em and salivate.

Results- American Royal October 4, 2008

“Brisket”,”1″,”Iowa’s Smokey D’s BBQ”,”176.5716″
“Brisket”,”2″,”Parrothead Smokers”,”176.5716″
“Brisket”,”3″,”Blazen BBQ”,”174.8572″
“Brisket”,”4″,”Porkrastinators”,”174.2856″
“Brisket”,”5″,”CHIX, SWINE & BOVINE Bbq”,”173.7144″
“Brisket”,”6″,”Buffalo’s BBQ”,”169.7144″
“Brisket”,”7″,”Joey Mac’s Smoke Stax”,”169.1430″
“Brisket”,”8″,”one slice at a time”,”167.4286″
“Brisket”,”9″,”Big Bob Gibson Bar-B-Q”,”167.4286″
“Brisket”,”10″,”Smoke N The Rockies”,”167.4286″
“Brisket”,”11″,”4 Legs Up BBQ”,”167.4284″
“Brisket”,”12″,”Phat Jacks BBQ”,”166.8572″
“Brisket”,”13″,”JP Custom Smoke”,”166.8570″
“Brisket”,”14″,”Slaughterhouse Five”,”166.8570″
“Brisket”,”15″,”Pork Patrol”,”166.8570″
“Brisket”,”16″,”The Slabs.com”,”166.2858″
“Brisket”,”17″,”Prairie Oak Smokers”,”165.7142″
“Brisket”,”18″,”Sweet Peppers”,”165.7142″
“Brisket”,”19″,”Florida Skin-N- Bones”,”165.7142″
“Brisket”,”20″,”Full Frontal BBQ”,”165.1428″
“Brisket”,”21″,”Virginia BBQ Pirates”,”165.1428″
“Brisket”,”22″,”The Woodhouse Grill”,”165.1426″
“Brisket”,”23″,”Munchin Hogs @the Hilton”,”165.1426″
“Brisket”,”24″,”Stoddard and Brown”,”164.5716″
“Brisket”,”25″,”Smokin’ in the Dark”,”164.5716″
“Brisket”,”26″,”Dizzy Pig”,”164.0002″
“Brisket”,”27″,”It Ain’t Prime”,”164.0002″
“Brisket”,”28″,”The Breadman”,”163.4286″
“Brisket”,”29″,”Swamp Boys BBQ LLC”,”163.4284″
“Brisket”,”30″,”BLQUE Cuttin Edge QN”,”162.8570″
“Brisket”,”31″,”Smoke on the Water”,”162.8570″
“Brisket”,”32″,”Texas Ribs & BBQ”,”162.2858″
“Brisket”,”33″,”Sloppy Creek BBQ”,”162.2856″
“Brisket”,”34″,”Black Tie BBQ”,”162.2856″
“Brisket”,”35″,”Smokin’ Triggers”,”161.7142″
“Brisket”,”36″,”I Smell Smoke !!!”,”161.7142″
“Brisket”,”37″,”R Butts R Smokin”,”161.1428″
“Brisket”,”38″,”KC Can Crew”,”161.1428″
“Brisket”,”39″,”I QUE”,”161.1428″
“Brisket”,”40″,”Mean Dean’s Smokin’ Mach”,”161.1428″
“Brisket”,”41″,”Smokey Joel/Cubby Bear”,”161.1426″
“Brisket”,”42″,”Charlotte’s Rib”,”160.5716″
“Brisket”,”43″,”Triple A Cookers”,”159.4286″
“Brisket”,”44″,”"Team Bobby-Q”",”159.4286″
“Brisket”,”45″,”Early Bird BBQ”,”159.4286″
“Brisket”,”46″,”Grillas BBQ Team”,”159.4284″
“Brisket”,”47″,”Albert’s Ash Kickin’ BBQ”,”159.4284″
“Brisket”,”48″,”Ritter’s BBQ Too”,”159.4284″
“Brisket”,”49″,”Blues Hog BBQ Co.”,”159.4282″
“Brisket”,”50″,”Ritter’s BBQ”,”158.8572″
“Brisket”,”51″,”Pop’s Blazin Smokers”,”158.8572″
“Brisket”,”52″,”Denver Cajun BBQ Krewe”,”158.8572″
“Brisket”,”53″,”Jerry King Midland Tx”,”158.8570″
“Brisket”,”54″,”jiggy piggy”,”158.8568″
“Brisket”,”55″,”Bare Bone BBQTeam”,”158.2858″
“Brisket”,”56″,”Mason Dixon Swine”,”158.2858″
“Brisket”,”57″,”Smokin Tailgators”,”158.2856″
“Brisket”,”58″,”Impact Cookers”,”158.2856″
“Brisket”,”59″,”Twin Oak Smokin Crew”,”157.1428″
“Brisket”,”60″,”Great Grills O’ Fire”,”157.1428″
“Brisket”,”61″,”Bringin The Heat”,”156.5716″
“Brisket”,”62″,”The Will Deal Catering &”,”156.5716″
“Brisket”,”63″,”BBQ-Brethren.com”,”156.5714″
“Brisket”,”64″,”Wild Blue”,”156.5712″
“Brisket”,”65″,”Habitual Smokers”,”156.0002″
“Brisket”,”66″,”Lost Gonzo BBQ”,”156.0002″
“Brisket”,”67″,”Little Pig Town”,”156.0000″
“Brisket”,”68″,”naaman’s mustard sauce”,”156.0000″
“Brisket”,”69″,”Q”,”155.9998″
“Brisket”,”70″,”Billy Sims BBQ”,”154.8570″
“Brisket”,”71″,”Hot Meat Smokers”,”154.8570″
“Brisket”,”72″,”All American BBQ”,”154.8570″
“Brisket”,”73″,”Four Men And A Pig”,”153.7144″
“Brisket”,”74″,”BBQ Bob & The “EH” Team”,”153.7144″
“Brisket”,”75″,”Let’s Kick Some Ash”,”153.7140″
“Brisket”,”76″,”Dodge County Smokers”,”153.7140″
“Brisket”,”77″,”Ulcer Acres BBQ”,”153.1426″
“Brisket”,”78″,”Lotta Bull BBQ”,”152.5714″
“Brisket”,”79″,”KC Skin-n-Bones”,”152.5712″
“Brisket”,”80″,”Rubbin-It & Lovin-It BBQ”,”152.0000″
“Brisket”,”81″,”Grillin’ Granny”,”151.4288″
“Brisket”,”82″,”4 Mile Smokin’ Crew”,”151.4284″
“Brisket”,”83″,”BottleCap Cookers”,”150.8574″
“Brisket”,”84″,”Bare Knuckles BBQ”,”150.8572″
“Brisket”,”85″,”Wild Bunch Butt Burners”,”150.8570″
“Brisket”,”86″,”Pig Newton”,”150.2858″
“Brisket”,”87″,”Extreme Pork”,”150.2854″
“Brisket”,”88″,”P. D. T.”,”149.7142″
“Brisket”,”89″,”Belly Brothers BBQ Team”,”148.0000″
“Brisket”,”90″,”Outlaw BBQ”,”146.8572″
“Brisket”,”91″,”Pellet Envy”,”145.1426″
“Brisket”,”92″,”Rogue Q Smokers of the S”,”145.1426″
“Brisket”,”93″,”3 Guys with Wood”,”144.5714″
“Brisket”,”94″,”Bewildered BBQ”,”143.9998″
“Brisket”,”95″,”Brew Crew”,”143.4286″
“Brisket”,”96″,”Lost Gonzo Too”,”142.8570″
“Brisket”,”97″,”Custer’s Clan BBQ”,”138.8570″
“Brisket”,”98″,”Pork Pullin Plowboys”,”138.2852″
“Brisket”,”99″,”Woodfellas”,”137.7142″
“Brisket”,”100″,”Live Texas Mosquitos”,”125.7142″
“Brisket”,”101″,”Starvin’ Marvins BBQ”,”0.0000″
“Brisket”,”102″,”Hot Meat Smokers”,”0.0000″
“Brisket”,”103″,”Back Forty Cookers”,”0.0000″
“Brisket”,”104″,”Pork County Barbeque”,”0.0000″
“Brisket”,”105″,”Still Smokin It”,”0.0000″
“Brisket”,”106″,”Raccoon Flats”,”0.0000″
“Chicken”,”1″,”I Smell Smoke !!!”,”176.0000″
“Chicken”,”2″,”The Breadman”,”174.8572″
“Chicken”,”3″,”naaman’s mustard sauce”,”174.8572″
“Chicken”,”4″,”4 Legs Up BBQ”,”174.2856″
“Chicken”,”5″,”Buffalo’s BBQ”,”173.7144″
“Chicken”,”6″,”Let’s Kick Some Ash”,”173.1428″
“Chicken”,”7″,”Parrothead Smokers”,”172.5716″
“Chicken”,”8″,”Munchin Hogs @the Hilton”,”172.5714″
“Chicken”,”9″,”Slaughterhouse Five”,”172.0002″
“Chicken”,”10″,”Joey Mac’s Smoke Stax”,”171.4288″
“Chicken”,”11″,”CHIX, SWINE & BOVINE Bbq”,”171.4286″
“Chicken”,”12″,”The Slabs.com”,”171.4284″
“Chicken”,”13″,”BBQ-Brethren.com”,”170.8570″
“Chicken”,”14″,”Mean Dean’s Smokin’ Mach”,”170.2858″
“Chicken”,”15″,”Blazen BBQ”,”170.2856″
“Chicken”,”16″,”"Team Bobby-Q”",”169.1428″
“Chicken”,”17″,”Iowa’s Smokey D’s BBQ”,”168.5716″
“Chicken”,”18″,”BBQ Bob & The “EH” Team”,”168.0000″
“Chicken”,”19″,”jiggy piggy”,”168.0000″
“Chicken”,”20″,”Pig Newton”,”168.0000″
“Chicken”,”21″,”Great Grills O’ Fire”,”167.4284″
“Chicken”,”22″,”Dodge County Smokers”,”167.4284″
“Chicken”,”23″,”Bringin The Heat”,”166.8572″
“Chicken”,”24″,”Bewildered BBQ”,”166.8570″
“Chicken”,”25″,”Ritter’s BBQ”,”166.8570″
“Chicken”,”26″,”Big Bob Gibson Bar-B-Q”,”166.8570″
“Chicken”,”27″,”Dizzy Pig”,”166.2856″
“Chicken”,”28″,”KC Can Crew”,”166.2856″
“Chicken”,”29″,”Sloppy Creek BBQ”,”166.2854″
“Chicken”,”30″,”Wild Bunch Butt Burners”,”165.7144″
“Chicken”,”31″,”Smokin’ Triggers”,”165.7142″
“Chicken”,”32″,”Early Bird BBQ”,”165.7142″
“Chicken”,”33″,”Live Texas Mosquitos”,”165.1430″
“Chicken”,”34″,”Black Tie BBQ”,”165.1430″
“Chicken”,”35″,”Rogue Q Smokers of the S”,”165.1430″
“Chicken”,”36″,”Pellet Envy”,”165.1426″
“Chicken”,”37″,”Lost Gonzo Too”,”164.5716″
“Chicken”,”38″,”Albert’s Ash Kickin’ BBQ”,”164.5714″
“Chicken”,”39″,”Prairie Oak Smokers”,”164.0002″
“Chicken”,”40″,”Extreme Pork”,”164.0000″
“Chicken”,”41″,”JP Custom Smoke”,”164.0000″
“Chicken”,”42″,”BottleCap Cookers”,”163.9998″
“Chicken”,”43″,”Hot Meat Smokers”,”163.4288″
“Chicken”,”44″,”It Ain’t Prime”,”163.4286″
“Chicken”,”45″,”Texas Ribs & BBQ”,”163.4286″
“Chicken”,”46″,”Ritter’s BBQ Too”,”163.4286″
“Chicken”,”47″,”Q”,”163.4284″
“Chicken”,”48″,”Smoke on the Water”,”162.8574″
“Chicken”,”49″,”Rubbin-It & Lovin-It BBQ”,”162.8570″
“Chicken”,”50″,”Smokin’ in the Dark”,”162.8570″
“Chicken”,”51″,”Habitual Smokers”,”162.2860″
“Chicken”,”52″,”Pop’s Blazin Smokers”,”162.2858″
“Chicken”,”53″,”3 Guys with Wood”,”162.2858″
“Chicken”,”54″,”All American BBQ”,”162.2856″
“Chicken”,”55″,”Blues Hog BBQ Co.”,”162.2856″
“Chicken”,”56″,”The Woodhouse Grill”,”162.2856″
“Chicken”,”57″,”Wild Blue”,”162.2856″
“Chicken”,”58″,”Swamp Boys BBQ LLC”,”162.2856″
“Chicken”,”59″,”P. D. T.”,”161.7144″
“Chicken”,”60″,”BLQUE Cuttin Edge QN”,”161.7144″
“Chicken”,”61″,”Custer’s Clan BBQ”,”161.7142″
“Chicken”,”62″,”Bare Bone BBQTeam”,”161.7142″
“Chicken”,”63″,”Lotta Bull BBQ”,”161.7140″
“Chicken”,”64″,”Jerry King Midland Tx”,”161.1430″
“Chicken”,”65″,”Impact Cookers”,”161.1430″
“Chicken”,”66″,”Grillas BBQ Team”,”161.1428″
“Chicken”,”67″,”Triple A Cookers”,”160.5714″
“Chicken”,”68″,”Grillin’ Granny”,”160.5714″
“Chicken”,”69″,”KC Skin-n-Bones”,”160.5712″
“Chicken”,”70″,”Twin Oak Smokin Crew”,”159.4284″
“Chicken”,”71″,”Florida Skin-N- Bones”,”158.2858″
“Chicken”,”72″,”Phat Jacks BBQ”,”157.7144″
“Chicken”,”73″,”Ulcer Acres BBQ”,”157.1428″
“Chicken”,”74″,”Little Pig Town”,”156.0000″
“Chicken”,”75″,”Denver Cajun BBQ Krewe”,”155.9998″
“Chicken”,”76″,”Smokey Joel/Cubby Bear”,”155.4286″
“Chicken”,”77″,”Pork Pullin Plowboys”,”155.4284″
“Chicken”,”78″,”Stoddard and Brown”,”155.4284″
“Chicken”,”79″,”Smoke N The Rockies”,”154.8574″
“Chicken”,”80″,”Mason Dixon Swine”,”154.8570″
“Chicken”,”81″,”Full Frontal BBQ”,”154.2856″
“Chicken”,”82″,”I QUE”,”153.7140″
“Chicken”,”83″,”Bare Knuckles BBQ”,”153.1434″
“Chicken”,”84″,”Outlaw BBQ”,”153.1428″
“Chicken”,”85″,”Woodfellas”,”153.1426″
“Chicken”,”86″,”Virginia BBQ Pirates”,”152.5714″
“Chicken”,”87″,”Porkrastinators”,”152.5712″
“Chicken”,”88″,”Belly Brothers BBQ Team”,”152.0000″
“Chicken”,”89″,”4 Mile Smokin’ Crew”,”151.4284″
“Chicken”,”90″,”Smokin Tailgators”,”150.8572″
“Chicken”,”91″,”Pork Patrol”,”150.8570″
“Chicken”,”92″,”Sweet Peppers”,”149.7142″
“Chicken”,”93″,”one slice at a time”,”149.7140″
“Chicken”,”94″,”Billy Sims BBQ”,”147.9998″
“Chicken”,”95″,”Four Men And A Pig”,”146.8570″
“Chicken”,”96″,”Charlotte’s Rib”,”145.7138″
“Chicken”,”97″,”The Will Deal Catering &”,”145.1426″
“Chicken”,”98″,”R Butts R Smokin”,”143.4288″
“Chicken”,”99″,”Brew Crew”,”128.5712″
“Chicken”,”100″,”Lost Gonzo BBQ”,”20.0000″
“Chicken”,”101″,”Starvin’ Marvins BBQ”,”0.0000″
“Chicken”,”102″,”Raccoon Flats”,”0.0000″
“Chicken”,”103″,”Pork County Barbeque”,”0.0000″
“Chicken”,”104″,”Hot Meat Smokers”,”0.0000″
“Chicken”,”105″,”Still Smokin It”,”0.0000″
“Chicken”,”106″,”Back Forty Cookers”,”0.0000″
“Pork”,”1″,”Pork Pullin Plowboys”,”177.1428″
“Pork”,”2″,”Dizzy Pig”,”174.2856″
“Pork”,”3″,”Joey Mac’s Smoke Stax”,”172.0000″
“Pork”,”4″,”Swamp Boys BBQ LLC”,”171.4286″
“Pork”,”5″,”Dodge County Smokers”,”171.4284″
“Pork”,”6″,”Ritter’s BBQ Too”,”170.8572″
“Pork”,”7″,”Slaughterhouse Five”,”170.8572″
“Pork”,”8″,”Grillin’ Granny”,”169.7144″
“Pork”,”9″,”Parrothead Smokers”,”169.7144″
“Pork”,”10″,”Iowa’s Smokey D’s BBQ”,”169.7142″
“Pork”,”11″,”Blues Hog BBQ Co.”,”169.7140″
“Pork”,”12″,”Ritter’s BBQ”,”169.1430″
“Pork”,”13″,”4 Mile Smokin’ Crew”,”169.1430″
“Pork”,”14″,”Smokin’ Triggers”,”169.1430″
“Pork”,”15″,”Big Bob Gibson Bar-B-Q”,”169.1428″
“Pork”,”16″,”R Butts R Smokin”,”168.5716″
“Pork”,”17″,”Smokin Tailgators”,”168.0002″
“Pork”,”18″,”Wild Bunch Butt Burners”,”168.0000″
“Pork”,”19″,”Extreme Pork”,”167.4286″
“Pork”,”20″,”Smoke N The Rockies”,”167.4284″
“Pork”,”21″,”Albert’s Ash Kickin’ BBQ”,”167.4282″
“Pork”,”22″,”Habitual Smokers”,”166.8572″
“Pork”,”23″,”P. D. T.”,”166.8570″
“Pork”,”24″,”Let’s Kick Some Ash”,”166.2858″
“Pork”,”25″,”The Slabs.com”,”166.2858″
“Pork”,”26″,”one slice at a time”,”166.2856″
“Pork”,”27″,”Blazen BBQ”,”165.7144″
“Pork”,”28″,”Belly Brothers BBQ Team”,”165.7144″
“Pork”,”29″,”KC Can Crew”,”165.7142″
“Pork”,”30″,”I QUE”,”165.7142″
“Pork”,”31″,”4 Legs Up BBQ”,”165.7142″
“Pork”,”32″,”Rogue Q Smokers of the S”,”165.1428″
“Pork”,”33″,”KC Skin-n-Bones”,”165.1428″
“Pork”,”34″,”Buffalo’s BBQ”,”165.1428″
“Pork”,”35″,”Florida Skin-N- Bones”,”164.5716″
“Pork”,”36″,”Virginia BBQ Pirates”,”164.5714″
“Pork”,”37″,”Ulcer Acres BBQ”,”164.5714″
“Pork”,”38″,”BBQ-Brethren.com”,”164.0000″
“Pork”,”39″,”Lotta Bull BBQ”,”164.0000″
“Pork”,”40″,”BLQUE Cuttin Edge QN”,”163.9998″
“Pork”,”41″,”Munchin Hogs @the Hilton”,”163.9998″
“Pork”,”42″,”Lost Gonzo Too”,”163.4286″
“Pork”,”43″,”Prairie Oak Smokers”,”163.4286″
“Pork”,”44″,”Bare Bone BBQTeam”,”163.4284″
“Pork”,”45″,”Bringin The Heat”,”162.8570″
“Pork”,”46″,”JP Custom Smoke”,”162.8570″
“Pork”,”47″,”The Will Deal Catering &”,”162.8570″
“Pork”,”48″,”Jerry King Midland Tx”,”162.2858″
“Pork”,”49″,”Rubbin-It & Lovin-It BBQ”,”162.2856″
“Pork”,”50″,”naaman’s mustard sauce”,”161.7144″
“Pork”,”51″,”Phat Jacks BBQ”,”161.1430″
“Pork”,”52″,”CHIX, SWINE & BOVINE Bbq”,”161.1428″
“Pork”,”53″,”Early Bird BBQ”,”161.1426″
“Pork”,”54″,”Great Grills O’ Fire”,”161.1426″
“Pork”,”55″,”Little Pig Town”,”160.5716″
“Pork”,”56″,”Pellet Envy”,”160.5714″
“Pork”,”57″,”Black Tie BBQ”,”159.9998″
“Pork”,”58″,”Smokey Joel/Cubby Bear”,”159.9998″
“Pork”,”59″,”Sweet Peppers”,”158.8570″
“Pork”,”60″,”Pig Newton”,”158.8568″
“Pork”,”61″,”Impact Cookers”,”158.2854″
“Pork”,”62″,”The Woodhouse Grill”,”158.2852″
“Pork”,”63″,”The Breadman”,”157.7142″
“Pork”,”64″,”3 Guys with Wood”,”157.7142″
“Pork”,”65″,”Woodfellas”,”157.7142″
“Pork”,”66″,”Q”,”157.7140″
“Pork”,”67″,”Billy Sims BBQ”,”157.1428″
“Pork”,”68″,”Pop’s Blazin Smokers”,”156.5714″
“Pork”,”69″,”"Team Bobby-Q”",”156.5714″
“Pork”,”70″,”All American BBQ”,”156.5712″
“Pork”,”71″,”Twin Oak Smokin Crew”,”156.0002″
“Pork”,”72″,”I Smell Smoke !!!”,”156.0000″
“Pork”,”73″,”Outlaw BBQ”,”155.9998″
“Pork”,”74″,”Full Frontal BBQ”,”155.4286″
“Pork”,”75″,”It Ain’t Prime”,”155.4284″
“Pork”,”76″,”Four Men And A Pig”,”155.4284″
“Pork”,”77″,”Grillas BBQ Team”,”154.8572″
“Pork”,”78″,”Mason Dixon Swine”,”154.8572″
“Pork”,”79″,”Triple A Cookers”,”154.8570″
“Pork”,”80″,”Bewildered BBQ”,”154.8566″
“Pork”,”81″,”Denver Cajun BBQ Krewe”,”154.2854″
“Pork”,”82″,”Bare Knuckles BBQ”,”153.1428″
“Pork”,”83″,”BottleCap Cookers”,”151.4286″
“Pork”,”84″,”Pork Patrol”,”151.4284″
“Pork”,”85″,”BBQ Bob & The “EH” Team”,”151.4284″
“Pork”,”86″,”Porkrastinators”,”151.4282″
“Pork”,”87″,”Smoke on the Water”,”150.8574″
“Pork”,”88″,”Charlotte’s Rib”,”150.2856″
“Pork”,”89″,”Wild Blue”,”148.5714″
“Pork”,”90″,”Stoddard and Brown”,”147.4286″
“Pork”,”91″,”Lost Gonzo BBQ”,”147.4286″
“Pork”,”92″,”Live Texas Mosquitos”,”147.4284″
“Pork”,”93″,”Custer’s Clan BBQ”,”147.4278″
“Pork”,”94″,”Smokin’ in the Dark”,”146.2858″
“Pork”,”95″,”Hot Meat Smokers”,”146.2856″
“Pork”,”96″,”jiggy piggy”,”145.1428″
“Pork”,”97″,”Texas Ribs & BBQ”,”142.2856″
“Pork”,”98″,”Mean Dean’s Smokin’ Mach”,”141.7142″
“Pork”,”99″,”Brew Crew”,”139.4286″
“Pork”,”100″,”Sloppy Creek BBQ”,”138.8568″
“Pork”,”101″,”Still Smokin It”,”0.0000″
“Pork”,”102″,”Back Forty Cookers”,”0.0000″
“Pork”,”103″,”Pork County Barbeque”,”0.0000″
“Pork”,”104″,”Starvin’ Marvins BBQ”,”0.0000″
“Pork”,”105″,”Raccoon Flats”,”0.0000″
“Pork”,”106″,”Hot Meat Smokers”,”0.0000″
“Pork Ribs”,”1″,”Wild Bunch Butt Burners”,”177.1430″
“Pork Ribs”,”2″,”Smoke on the Water”,”175.4286″
“Pork Ribs”,”3″,”Pellet Envy”,”174.8570″
“Pork Ribs”,”4″,”Habitual Smokers”,”173.7142″
“Pork Ribs”,”5″,”Big Bob Gibson Bar-B-Q”,”172.5714″
“Pork Ribs”,”6″,”Pop’s Blazin Smokers”,”172.0002″
“Pork Ribs”,”7″,”Blues Hog BBQ Co.”,”172.0000″
“Pork Ribs”,”8″,”Buffalo’s BBQ”,”170.8570″
“Pork Ribs”,”9″,”Sweet Peppers”,”170.8570″
“Pork Ribs”,”10″,”Joey Mac’s Smoke Stax”,”169.7144″
“Pork Ribs”,”11″,”Smokin’ Triggers”,”169.1428″
“Pork Ribs”,”12″,”Full Frontal BBQ”,”168.5714″
“Pork Ribs”,”13″,”All American BBQ”,”168.0002″
“Pork Ribs”,”14″,”Mason Dixon Swine”,”168.0000″
“Pork Ribs”,”15″,”I QUE”,”168.0000″
“Pork Ribs”,”16″,”Porkrastinators”,”167.4286″
“Pork Ribs”,”17″,”Lost Gonzo BBQ”,”167.4286″
“Pork Ribs”,”18″,”Prairie Oak Smokers”,”167.4284″
“Pork Ribs”,”19″,”Black Tie BBQ”,”167.4284″
“Pork Ribs”,”20″,”Dodge County Smokers”,”166.8572″
“Pork Ribs”,”21″,”Lotta Bull BBQ”,”166.8572″
“Pork Ribs”,”22″,”Grillas BBQ Team”,”166.8572″
“Pork Ribs”,”23″,”Mean Dean’s Smokin’ Mach”,”166.8570″
“Pork Ribs”,”24″,”Bare Knuckles BBQ”,”166.8570″
“Pork Ribs”,”25″,”4 Mile Smokin’ Crew”,”166.8570″
“Pork Ribs”,”26″,”Belly Brothers BBQ Team”,”166.2858″
“Pork Ribs”,”27″,”R Butts R Smokin”,”166.2856″
“Pork Ribs”,”28″,”Pig Newton”,”166.2856″
“Pork Ribs”,”29″,”BBQ Bob & The “EH” Team”,”165.7146″
“Pork Ribs”,”30″,”Q”,”165.7140″
“Pork Ribs”,”31″,”Munchin Hogs @the Hilton”,”164.5714″
“Pork Ribs”,”32″,”Pork Pullin Plowboys”,”164.5712″
“Pork Ribs”,”33″,”3 Guys with Wood”,”164.0000″
“Pork Ribs”,”34″,”Rogue Q Smokers of the S”,”163.4286″
“Pork Ribs”,”35″,”Grillin’ Granny”,”163.4284″
“Pork Ribs”,”36″,”Smokin Tailgators”,”162.8574″
“Pork Ribs”,”37″,”Smokin’ in the Dark”,”162.8574″
“Pork Ribs”,”38″,”Dizzy Pig”,”162.8574″
“Pork Ribs”,”39″,”jiggy piggy”,”162.8570″
“Pork Ribs”,”40″,”The Slabs.com”,”162.8570″
“Pork Ribs”,”41″,”Wild Blue”,”162.2858″
“Pork Ribs”,”42″,”BLQUE Cuttin Edge QN”,”162.2858″
“Pork Ribs”,”43″,”Rubbin-It & Lovin-It BBQ”,”162.2856″
“Pork Ribs”,”44″,”Smokey Joel/Cubby Bear”,”161.7146″
“Pork Ribs”,”45″,”Sloppy Creek BBQ”,”161.7142″
“Pork Ribs”,”46″,”Phat Jacks BBQ”,”161.7140″
“Pork Ribs”,”47″,”Impact Cookers”,”161.1432″
“Pork Ribs”,”48″,”Bewildered BBQ”,”161.1428″
“Pork Ribs”,”49″,”Stoddard and Brown”,”161.1428″
“Pork Ribs”,”50″,”Virginia BBQ Pirates”,”161.1428″
“Pork Ribs”,”51″,”I Smell Smoke !!!”,”161.1426″
“Pork Ribs”,”52″,”Triple A Cookers”,”161.1426″
“Pork Ribs”,”53″,”"Team Bobby-Q”",”160.0002″
“Pork Ribs”,”54″,”Ritter’s BBQ Too”,”159.4286″
“Pork Ribs”,”55″,”KC Can Crew”,”159.4284″
“Pork Ribs”,”56″,”Parrothead Smokers”,”159.4284″
“Pork Ribs”,”57″,”CHIX, SWINE & BOVINE Bbq”,”159.4284″
“Pork Ribs”,”58″,”Ritter’s BBQ”,”158.8574″
“Pork Ribs”,”59″,”BottleCap Cookers”,”158.8572″
“Pork Ribs”,”60″,”Great Grills O’ Fire”,”158.2860″
“Pork Ribs”,”61″,”Florida Skin-N- Bones”,”158.2858″
“Pork Ribs”,”62″,”JP Custom Smoke”,”158.2858″
“Pork Ribs”,”63″,”one slice at a time”,”158.2856″
“Pork Ribs”,”64″,”4 Legs Up BBQ”,”158.2854″
“Pork Ribs”,”65″,”Slaughterhouse Five”,”158.2854″
“Pork Ribs”,”66″,”Custer’s Clan BBQ”,”157.7146″
“Pork Ribs”,”67″,”Hot Meat Smokers”,”157.1430″
“Pork Ribs”,”68″,”Extreme Pork”,”157.1428″
“Pork Ribs”,”69″,”Let’s Kick Some Ash”,”157.1426″
“Pork Ribs”,”70″,”KC Skin-n-Bones”,”156.5716″
“Pork Ribs”,”71″,”Early Bird BBQ”,”156.5716″
“Pork Ribs”,”72″,”Iowa’s Smokey D’s BBQ”,”156.5712″
“Pork Ribs”,”73″,”Brew Crew”,”156.0002″
“Pork Ribs”,”74″,”P. D. T.”,”155.9998″
“Pork Ribs”,”75″,”Little Pig Town”,”154.8574″
“Pork Ribs”,”76″,”Swamp Boys BBQ LLC”,”154.8572″
“Pork Ribs”,”77″,”BBQ-Brethren.com”,”154.8570″
“Pork Ribs”,”78″,”Four Men And A Pig”,”154.8568″
“Pork Ribs”,”79″,”Ulcer Acres BBQ”,”154.2858″
“Pork Ribs”,”80″,”The Woodhouse Grill”,”154.2856″
“Pork Ribs”,”81″,”naaman’s mustard sauce”,”153.1428″
“Pork Ribs”,”82″,”Bare Bone BBQTeam”,”152.0000″
“Pork Ribs”,”83″,”The Will Deal Catering &”,”152.0000″
“Pork Ribs”,”84″,”Texas Ribs & BBQ”,”151.9998″
“Pork Ribs”,”85″,”Jerry King Midland Tx”,”151.4286″
“Pork Ribs”,”86″,”Woodfellas”,”150.8572″
“Pork Ribs”,”87″,”Denver Cajun BBQ Krewe”,”150.8572″
“Pork Ribs”,”88″,”Charlotte’s Rib”,”149.7142″
“Pork Ribs”,”89″,”Outlaw BBQ”,”149.7142″
“Pork Ribs”,”90″,”Blazen BBQ”,”149.7142″
“Pork Ribs”,”91″,”Smoke N The Rockies”,”149.1430″
“Pork Ribs”,”92″,”The Breadman”,”149.1428″
“Pork Ribs”,”93″,”Albert’s Ash Kickin’ BBQ”,”148.5712″
“Pork Ribs”,”94″,”Billy Sims BBQ”,”147.4286″
“Pork Ribs”,”95″,”Twin Oak Smokin Crew”,”147.4286″
“Pork Ribs”,”96″,”Bringin The Heat”,”146.8572″
“Pork Ribs”,”97″,”Pork Patrol”,”146.2856″
“Pork Ribs”,”98″,”Live Texas Mosquitos”,”145.1428″
“Pork Ribs”,”99″,”Lost Gonzo Too”,”142.2858″
“Pork Ribs”,”100″,”It Ain’t Prime”,”139.9998″
“Pork Ribs”,”101″,”Still Smokin It”,”0.0000″
“Pork Ribs”,”102″,”Starvin’ Marvins BBQ”,”0.0000″
“Pork Ribs”,”103″,”Pork County Barbeque”,”0.0000″
“Pork Ribs”,”104″,”Hot Meat Smokers”,”0.0000″
“Pork Ribs”,”105″,”Raccoon Flats”,”0.0000″
“Pork Ribs”,”106″,”Back Forty Cookers”,”0.0000″
“OVERALL RANKING”,”1″,”Joey Mac’s Smoke Stax”,”682.2862″
“OVERALL RANKING”,”2″,”Buffalo’s BBQ”,”679.4286″
“OVERALL RANKING”,”3″,”Parrothead Smokers”,”678.2860″
“OVERALL RANKING”,”4″,”Big Bob Gibson Bar-B-Q”,”675.9998″
“OVERALL RANKING”,”5″,”Iowa’s Smokey D’s BBQ”,”671.4286″
“OVERALL RANKING”,”6″,”Slaughterhouse Five”,”667.9998″
“OVERALL RANKING”,”7″,”Dizzy Pig”,”667.4288″
“OVERALL RANKING”,”8″,”The Slabs.com”,”666.8570″
“OVERALL RANKING”,”9″,”Munchin Hogs @the Hilton”,”666.2852″
“OVERALL RANKING”,”10″,”Smokin’ Triggers”,”665.7142″
“OVERALL RANKING”,”11″,”CHIX, SWINE & BOVINE Bbq”,”665.7142″
“OVERALL RANKING”,”12″,”4 Legs Up BBQ”,”665.7136″
“OVERALL RANKING”,”13″,”Blues Hog BBQ Co.”,”663.4278″
“OVERALL RANKING”,”14″,”Wild Bunch Butt Burners”,”661.7144″
“OVERALL RANKING”,”15″,”Prairie Oak Smokers”,”660.5714″
“OVERALL RANKING”,”16″,”Blazen BBQ”,”660.5714″
“OVERALL RANKING”,”17″,”Dodge County Smokers”,”659.4280″
“OVERALL RANKING”,”18″,”Habitual Smokers”,”658.8576″
“OVERALL RANKING”,”19″,”Black Tie BBQ”,”654.8568″
“OVERALL RANKING”,”20″,”I Smell Smoke !!!”,”654.8568″
“OVERALL RANKING”,”21″,”Ritter’s BBQ”,”653.7146″
“OVERALL RANKING”,”22″,”Ritter’s BBQ Too”,”653.1428″
“OVERALL RANKING”,”23″,”KC Can Crew”,”652.5710″
“OVERALL RANKING”,”24″,”Smoke on the Water”,”652.0004″
“OVERALL RANKING”,”25″,”JP Custom Smoke”,”651.9998″
“OVERALL RANKING”,”26″,”Swamp Boys BBQ LLC”,”651.9998″
“OVERALL RANKING”,”27″,”BLQUE Cuttin Edge QN”,”650.8570″
“OVERALL RANKING”,”28″,”Let’s Kick Some Ash”,”650.2852″
“OVERALL RANKING”,”29″,”Pop’s Blazin Smokers”,”649.7146″
“OVERALL RANKING”,”30″,”I QUE”,”648.5710″
“OVERALL RANKING”,”31″,”Phat Jacks BBQ”,”647.4286″
“OVERALL RANKING”,”32″,”Florida Skin-N- Bones”,”646.8574″
“OVERALL RANKING”,”33″,”BBQ-Brethren.com”,”646.2854″
“OVERALL RANKING”,”34″,”naaman’s mustard sauce”,”645.7144″
“OVERALL RANKING”,”35″,”Porkrastinators”,”645.7136″
“OVERALL RANKING”,”36″,”Pellet Envy”,”645.7136″
“OVERALL RANKING”,”37″,”Grillin’ Granny”,”645.1430″
“OVERALL RANKING”,”38″,”"Team Bobby-Q”",”645.1430″
“OVERALL RANKING”,”39″,”The Breadman”,”645.1428″
“OVERALL RANKING”,”40″,”Lotta Bull BBQ”,”645.1426″
“OVERALL RANKING”,”41″,”Sweet Peppers”,”645.1424″
“OVERALL RANKING”,”42″,”Great Grills O’ Fire”,”643.9998″
“OVERALL RANKING”,”43″,”Virginia BBQ Pirates”,”643.4284″
“OVERALL RANKING”,”44″,”Full Frontal BBQ”,”643.4284″
“OVERALL RANKING”,”45″,”Pig Newton”,”643.4282″
“OVERALL RANKING”,”46″,”Early Bird BBQ”,”642.8570″
“OVERALL RANKING”,”47″,”Q”,”642.8562″
“OVERALL RANKING”,”48″,”Grillas BBQ Team”,”642.2856″
“OVERALL RANKING”,”49″,”All American BBQ”,”641.7140″
“OVERALL RANKING”,”50″,”one slice at a time”,”641.7138″
“OVERALL RANKING”,”51″,”Smokin Tailgators”,”640.0004″
“OVERALL RANKING”,”52″,”Mean Dean’s Smokin’ Mach”,”639.9998″
“OVERALL RANKING”,”53″,”Albert’s Ash Kickin’ BBQ”,”639.9992″
“OVERALL RANKING”,”54″,”The Woodhouse Grill”,”639.9990″
“OVERALL RANKING”,”55″,”R Butts R Smokin”,”639.4288″
“OVERALL RANKING”,”56″,”Rubbin-It & Lovin-It BBQ”,”639.4282″
“OVERALL RANKING”,”57″,”Smoke N The Rockies”,”638.8574″
“OVERALL RANKING”,”58″,”BBQ Bob & The “EH” Team”,”638.8574″
“OVERALL RANKING”,”59″,”Impact Cookers”,”638.8572″
“OVERALL RANKING”,”60″,”Rogue Q Smokers of the S”,”638.8570″
“OVERALL RANKING”,”61″,”Extreme Pork”,”638.8568″
“OVERALL RANKING”,”62″,”4 Mile Smokin’ Crew”,”638.8568″
“OVERALL RANKING”,”63″,”Smokey Joel/Cubby Bear”,”638.2856″
“OVERALL RANKING”,”64″,”Smokin’ in the Dark”,”636.5718″
“OVERALL RANKING”,”65″,”Mason Dixon Swine”,”636.0000″
“OVERALL RANKING”,”66″,”Triple A Cookers”,”635.9996″
“OVERALL RANKING”,”67″,”Bare Bone BBQTeam”,”635.4284″
“OVERALL RANKING”,”68″,”Pork Pullin Plowboys”,”635.4276″
“OVERALL RANKING”,”69″,”KC Skin-n-Bones”,”634.8568″
“OVERALL RANKING”,”70″,”jiggy piggy”,”634.8566″
“OVERALL RANKING”,”71″,”P. D. T.”,”634.2854″
“OVERALL RANKING”,”72″,”Jerry King Midland Tx”,”633.7144″
“OVERALL RANKING”,”73″,”Bringin The Heat”,”633.1430″
“OVERALL RANKING”,”74″,”Belly Brothers BBQ Team”,”632.0002″
“OVERALL RANKING”,”75″,”Wild Blue”,”629.7140″
“OVERALL RANKING”,”76″,”Ulcer Acres BBQ”,”629.1426″
“OVERALL RANKING”,”77″,”Sloppy Creek BBQ”,”629.1420″
“OVERALL RANKING”,”78″,”Stoddard and Brown”,”628.5714″
“OVERALL RANKING”,”79″,”3 Guys with Wood”,”628.5714″
“OVERALL RANKING”,”80″,”Little Pig Town”,”627.4290″
“OVERALL RANKING”,”81″,”Bewildered BBQ”,”626.8562″
“OVERALL RANKING”,”82″,”BottleCap Cookers”,”625.1430″
“OVERALL RANKING”,”83″,”Bare Knuckles BBQ”,”624.0004″
“OVERALL RANKING”,”84″,”It Ain’t Prime”,”622.8570″
“OVERALL RANKING”,”85″,”Hot Meat Smokers”,”621.7144″
“OVERALL RANKING”,”86″,”Twin Oak Smokin Crew”,”620.0000″
“OVERALL RANKING”,”87″,”Texas Ribs & BBQ”,”619.9998″
“OVERALL RANKING”,”88″,”Denver Cajun BBQ Krewe”,”619.9996″
“OVERALL RANKING”,”89″,”The Will Deal Catering &”,”616.5712″
“OVERALL RANKING”,”90″,”Pork Patrol”,”615.4280″
“OVERALL RANKING”,”91″,”Lost Gonzo Too”,”613.1430″
“OVERALL RANKING”,”92″,”Four Men And A Pig”,”610.8566″
“OVERALL RANKING”,”93″,”Billy Sims BBQ”,”607.4282″
“OVERALL RANKING”,”94″,”Charlotte’s Rib”,”606.2852″
“OVERALL RANKING”,”95″,”Outlaw BBQ”,”605.7140″
“OVERALL RANKING”,”96″,”Custer’s Clan BBQ”,”605.7136″
“OVERALL RANKING”,”97″,”Woodfellas”,”599.4282″
“OVERALL RANKING”,”98″,”Live Texas Mosquitos”,”583.4284″
“OVERALL RANKING”,”99″,”Brew Crew”,”567.4286″
“OVERALL RANKING”,”100″,”Lost Gonzo BBQ”,”490.8574″

Santa Maria Style Barbecue – Part 2

OK- I just posted Part 1, about 20 minutes ago, but when you get on a roll, roll.

The two other reasons that Santa Maria Barbecue is cool:

1. Simple recipes, simple ingredients.  Whether you use the traditional *tri-tip or top sirloin, you are basically using salt, pepper and some garlic (I added a little rosemary in the past for my version).  You are cooking over oak coals.  That’s it.  No trips to the Indian or Asian Specialty market- for spices you might use just once in the next 60 days, just basic stuff.

*I have had a hard time getting tri-tip in Grand Rapids, MI.  The only place I have seen it in the past is the Grist Mill, across from the Honey Creek Inn in Cannonsburg.  If they don’t have it ready, just speak to Gordy.

2.  The grill. A thing of beauty.  Can you imagine having one of these units in your backyard?  Or pulling a trailered rig down the road?  Life on the open grill!

Santa Maria Grill

Backyard Unit

Santa Maria Barbecue- Part 1

Old news on the west coast, but in the midwest, other than barbecue academics, the Santa Maria BBQ style and techniques really aren’t that well known (or appreciated).

To some extent, the whole Santa Maria “thing” is very appealing to me.  I like working the grill.  More than anything;, having the hot coals (which you worked to get just right- an art form in itself) right in front of you, the meat on the grill- requiring you to flip, move, poke and prod- is the ultimate grill experience.  Traditional barbecue is great too,,,but the “low-and-slow” and “set-it-and-forget-it”, is not an interactive experience.

What is Santa Maria BBQ?  Here is an article written by the famous Merle Ellis:

The Story of Santa Maria Style Barbecue

by Merle Ellis

There are places in this country where barbecue means more than just a way to cook a piece of meat over coals. It is Tradition with a capital “T.”

Such is the case in the city of Santa Maria on California’s central coast. The history of Santa Maria Barbecue dates back to the early 1800s, when the mainstay of the Early California economy was cattle and America’s first cowboys, the colorful vaqueros, held large beef barbecues at the rancho following every cattle roundup.

Throughout the years, the tradition has been kept alive by groups and organizations in the Santa Maria Valley who have made the barbecue a specialty of all major events. Traditionalists will tell you that it cannot be done for fewer than 100 people, but that’s not true. You can do it in your back yard.

The only secret of the Santa Maria Barbecue is its simplicity — no special sauces or magic ingredients. It consists of thick cuts of beef, seasoned with nothing but salt, pepper, and garlic salt, and cooked over Santa Maria Valley red oak coals. It’s all served with toasted sweet French bread to sop up the natural juices from the serving pan.

The cut of meat called for in an authentic Santa Maria Barbecue is a 3-inch thick cut of boneless top sirloin weighing 3 to 4 pounds. If that is a bit more meat than you need, there is another cut of sirloin that works well, the tri-tip. The tri-tip has become the most popular cut for family barbecues in the region. It weighs only about 1 1/2 to 2 pounds, a far better size for a small family. See also: History of the tri-tip.

The traditional combination of side dishes consists of pinquito beans, macaroni and cheese, tossed green salad, toasted sweet French bread, salsa, coffee, and a simple dessert. The pinquito bean, a small pink bean that retains its firm texture even after long slow cooking, is unique to the Santa Maria Valley, as is the red oak.

This is excerpted from an article in the April 22, 1988 Los Angeles Times.

---

---

Santa Maria Style Beef
 1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
  1 top sirloin steak (3" thick), or tri-tip
    red oak logs, or charcoal and oak chips (soaked in water)

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.

Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare. Slice and serve.

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Santa Maria Style Salsa
  3 medium tomatoes, chopped
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
1/2 cup mild green chiles, finely chopped
  2 tablespoons cilantro, fresh
  1 tablespoon vinegar
  1 dash Worcestershire sauce
  1 pinch garlic salt
  1 pinch dried oregano, crushed
  a few drops hot pepper sauce

Combine all ingredients in a bowl, cover and let stand at least 1 hour to blend flavors. Makes 3 1/2 cups.

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Santa Maria Style Beans
  1 pound pinquito beans
  1 strip bacon, diced
1/2 cup ham, diced
  1 clove garlic
3/4 cup tomato puree
1/4 cup red chile sauce*
  1 teaspoon dry mustard
  1 tablespoon sugar
  1 teaspoon salt
  1 pinch MSG or Accent (optional)

* Las Palmas brand, not to be confused with chili sauce, which is like hot catsup.

Pick through beans to remove any small stones. Place in pot, cover with water, and let soak overnight. Drain beans, cover with fresh water, and simmer for 2 hours, or until tender.

Saute bacon and ham until lightly browned. Add garlic, saute 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard, salt, and MSG (if using it).

Drain most liquid from beans and save. Stir in the sauce and simmer for 1/2 hour. Add some of the saved liquid if they get too dry. Makes 6 to 8 servings.

Another article, in the recent Gourmet Magazine discusses Santa Maria BBQ too.  Good reading.

Steaking a Claim to the Best Barbecue

Originally Published October 2008

A cameo in the movie Sideways may have made the Hitching Post II a household name, but the real star here is the sirloin.

The Hitching Post II, in California’s Santa Ynez Valley (remember the movie Sideways?), has the secret of Santa Maria barbecue all tied up.