World's Foremost Bar-B-Que Challenge

[jhughes]

http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/bbq_header100x606.jpg Are you known for your bar-b-que ribs? Is your secret bar-b-que sauce coveted by your friends and family? Maybe you've got what it takes to win a share of cash and prizes in the Cabela's World's Foremost Bar-B-Que Challenge. Don your apron, mix up your seasonings and cook head to head against other bar-b-que masters. Sponsored by:

http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_masterbuilt.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_kodar.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_cookshack.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_bradley.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_pigtail.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_jaccard.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_foodsaver.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_chefschoice.gif http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/logo_brinkman.gif

Challenge Dates & Locations




Winners - Kansas City, KS (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=%2Fcabelas%2Fen% 2Fcontent%2Fcommunity%2Faboutus%2Fretail%2Fretail_ stores%2Fkc%2Fbbq_chall-winners.html&metaTagId=bbqchallenge)
Winners - Sidney, NE (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=%2Fcabelas%2Fen% 2Fcontent%2Fcommunity%2Faboutus%2Fretail%2Fretail_ stores%2Fsidney%2Fbbq_challenge05sid.html&metaTagId=bbqchallenge)
Winners - Kearney, NE (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=%2Fcabelas%2Fen% 2Fcontent%2Fcommunity%2Faboutus%2Fretail%2Fretail_ stores%2Fkearney%2Fbbq_challenge05kearn.html&metaTagId=bbqchallenge)
Winners - Dundee, MI (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=%2Fcabelas%2Fen% 2Fcontent%2Fcommunity%2Faboutus%2Fretail%2Fretail_ stores%2Fdundee%2Fbbq_challenge05dun.html&metaTagId=bbqchallenge)
Winners - Owatonna, MN (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=%2Fcabelas%2Fen% 2Fcontent%2Fcommunity%2Faboutus%2Fretail%2Fretail_ stores%2Fowatonna%2Fbbq_challenge05owa.html&metaTagId=bbqchallenge) (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=%2Fcabelas%2Fen% 2Fcontent%2Fcommunity%2Faboutus%2Fretail%2Fretail_ stores%2Fowatonna%2Fbbq_challenge05owa.html&metaTagId=bbqchallenge)


July 29-30 in East Grand Forks, MN
Winners - Prairie du Chien, WI (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=%2Fcabelas%2Fen% 2Fcontent%2Fcommunity%2Faboutus%2Fretail%2Fretail_ stores%2Fpdc%2Fbbq_challenge05pdc.html&metaTagId=prairieduchien)
Winners - Mitchell, SD (http://cabelas.com/cabelas/en/templates/community/aboutus/retail-detail.jsp?detailedInformationURL=../../../content/community/aboutus/retail/retail_stores/mitchell/bbq_challenge05mitch.html)
August 12-13 in Wheeling, WV
August 26-27 in Hamburg, PA
http://cabelas.com/cabelas/en/content/community/aboutus/retail/images/bbq_chall_bottom606x206.gif

[Stumpjumper]

Sounds great and I can really bbq--When its time ta eat ya best head for the house--put the cat out and lock the door cuz the neighbors will sure invite themselves to help ya clean up them vittles--We let em in tho--Glad to share

Wish i lived close to some of the bbq cookoffs--Living on a retirement check does not allow us to travel--

Would like to make a suggestion to the administrators of this forum--You should consider and "Outdoor/Camp Cooking" section--I am on a forum sponsored by another supply house and made the same suggestion--They took me up on it and it is "busting out"--What a ball everyone is having there--Being a "cajun" (we have another name ya know--ain't shame of it either) I can cook yeah--Anyway I hope the administrators answer the phone on this one--Its us the people that make or break a discussion forum----Thx for listening-----

[Mark]

Is the definition of Bar-B-Que a slow cook method over an indirect fire? Or is it meat on a Weber grill with outstanding seasonings and sauce?
I bought a New Braunsfeld smoker 2 years ago and have been trying to master it. I can make ribs and chicken OK, but what I really want to learn how to make is beef brisket. Falling apart tender, not dry, and with that smokey smell and flavor that makes your knees weak.
It seems like there are recipes out there, but either I'm not following them correctly, or someone is holding something back. How about having the winners of these cook-offs share their recipes? Or is this asking a question that is improper to ask?
Mark

[Stumpjumper]

Mark

Altho I never entered a bbq cookoff I can give you some pointers on cooking a brisket

Prepare it as you normally do by adding all your favorite seasoning--Leave any visible fat on it as this will assist in its tenderness as well as keeping it moist--Get your coals or burner good and hot--Spray the grill as well as the meat with pan coating or grease them with olive oil--Lay the brisket over the hot fire and "sear" it until very brown--Repeat this with the other side--Take it and place it in a heavy aluminum foil pan--Add cut up onion and garlic and ap. one or two cups of Italian salad dressing and a lil bit of liquid smoke(omit the L.S. if desired) then cover with foil and set to one side of the grill for the "indirect" method you described--Slow cooking is a vital step in cooking a good brisket--Maintain a medium to hot fire as long as you are cooking "indirect"--It does take hours and practice will make perfect--You must check the meat for liquid content every hour or so--When low you can either add water or beer--When you reach you prefered "doneness" you can remove the foil cover and let it get a "lil more smoke"--Cool that "hunka-hunka-burning luv" before you slice it---Enjoy---Let us know how it came out--Good luck----

[Mark]

Stumpjumper, Bless you for your response, but indirect heat on a weber or a gas grill isn't the kind of cooking I'm trying to accomplish. A New Braunsfeld, or Brinkman Bar-B-Que looks like a 16" diameter, 24" long section of black pipe, with another 10" chunk of pipe fastened on to the 24". The fire is burned in the 10" fire box, and the heat and smoke make their way past whatever you're cooking. The temperature doesn't usually exceed 300 deg. where the meat is, so the process is very slow.
People burn charcoal, (not briquettes) oak, mesquite, or other wood to supply the heat. Pine or other soft woods won't work.
Please don't ask why I'm even trying to cook this way, I guess when you get old your needs in life change.
What I have come to find out is, when someone masters this art, it seems like how it's done becomes a huge secret. What I have found is only the basics, enough to frustrate me. My ribs are very good, along with chicken, but beef is being elusive.
I will tell you that this is worth the effort. Bar-B-Que I've had out is great, and my neighbor really does a wonderful job, but I can't get this stinker to let go of any secrets.
If you are interested, go to Brinkman's web site and look at these cookers/smokers. They even have these cookers mounted on trailers so you could go to competitions. My wife thinks this is all nuts, but I love her anyway.
Mark

[beeell]

Hey Mark, the trick is slow smokey cooking. Our competition briskets will take anywhere from 10-18 hrs depending on the size. If you keep the smoke on the fire most of the time you wont need the liquid smoke. As far as seaoning goes I'd be careful adding too much to it besides a nice rub, or like stumpjumper said, some Italion dressing. I like the smokey beef flavor to be most of what I taste. You'll have to get use to your grill. Take a stab at it, brisket is cheap.

[Stumpjumper]

Mark:
Read the response from Beeell and me a couple more times--Listen to what we said,don't just "read"--Now let me explain further--Do you want a "good" brisket or a fast cooked "bad" brisket--On one of my other post either on this forum or on a different one( a different vendor/supply house) I mentioned my "poor mans gas grill"--bet you have no idea what that is huh?--Anyway,if you have one of the "pipe type" cookers with the small firebox on the side then you are better equiped than most folks--You can slow cook/smoke/indirect cook and use direct heat---Remember,as beeell states it takes at least 10 to 18 hours to cook a good brisket--Study all our info we are providing then make up a "questions" list then post them---Till then may good cooking "find ya"--------Mike-----

[lboffshore]

Mark:
Being from the Texas Hill Country, where brisket is a common staple on weekends, I agree with Stumpjumper and Beeel. With mine, I use Tony Chachere's Creole seasoning for the "rub", then put a heavy coat of garlic powder and press it into the meat. With the temp in your pit at 300, cook uncovered for about an hour, turning every 20 minutes. Reduce heat to between 200 to 210 and make sure you have adequate smoke, not just heat. Cook at this temp for 1 to 1.5 hours. Wrap brisket in tinfoil, pour in a beer or water, and seal tightly, making sure no steam or liquid can escape. Keep temp around 225 but no higher than 250. Cook for another 4-5 hours, depending on the size and fat content of the brisket, I always use an untrimmed brisket. If your brisket is not as tender as you like, try this: when first picking your brisket, turn it upside down, holding an end in each hand(fat side facing up), try and bring the two ends together, if you can its a good brisket, if not, try another. Good luck.

[lboffshore]

Admins:
I'm with Stumpjumper on the idea of forum centered around camp cooking. Good camp cooking is the best, and I'd love to try some new recipes.

[Stumpjumper]

Iboffshore:

Thx for the support on the "outdoor cooking" forum--As i said previous it is a big hit on the other "site"--If interested I can p.m. you with more details--BTW--Reading between the lines I assume you are an "offshore" worker--Are things getting back to normal yet since the storms?----

[lboffshore]

stumpjumper:
slowly things are getting back to normal, still alot of pipeline repairs to be made before things are back to 100%. It has made for a busy time, with not much time left for hunting or cooking.

[Brent]

It's been created, the Outdoor Cooking Section. Keep the receipes & stories flowing.

[Stumpjumper]

Iboffshore:

You sound very dedicated to your line of work-Good to have people like you-Just as important as our military in my humble opinion-Even they could not function without you guys-Bet no-one ever thought about it that way-Hope you can get some time off for Xmas-Let someone else cook-Maybe you could then get in some long due rest and hunt time--Merry Xmas to you/yours

Brent:

Thanks to you and Frank and whomever else made it happen--May be a lil slow to start with holidays and all, but I promise you will all be surprised at the results--If you don't know by now, I am a true, registered, pedigree cajun--Yes its true some folks have another name for us and I am not offended by it--Matter of fact I think it adds "character"--

All I can say to everyone is "get ready cuz ya'll in for a wild ride"---Better hold on tight---(datstruyeah)
--------------BTW--Merry Xmas to everyone at Cabelas also too---------

[Stumpjumper]

Jhughes:

Once the proposed Cabelas store opens in Gonzales, I may just be the champ there for whatever bbq contest you want to have--Ain't bragging--Whats true is true--