The BBQ Guy Blog 

BBQ Trailer

I am getting a little anxious waiting for my new cargo trailer that will be converted into a competition bbq trailer. I ordered it in December and it should be delivered any day now. I will post updates and pictures on the progress here on the blog. Stay tuned.

Cooking some chicken

I watched the first NASCAR event of the season last night at Daytona and think I will celebrate the return of NASCAR today by cooking some chicken thighs.

They've been marinating overnight and I'm going to cook them just in time for supper. I think I'll cook some skin down and some skin up to compare the results. I usually cook skin up, but lately I have been hearing a lot of people talk about cooking chicken with skin down.

I will let you know how it turns out.

Brisket cook

Going to cook a brisket today and try out a new recipe and compare it to my usual blend for some "not so scientific" in depth analysis.

I've had the rub made up all week sitting on the counter hoping for good weather. I guess I'm in luck because it is in the 40's today and it sounds like the mild temps will hang around.

I'll try to post some pictures of it and let you know how it turns out. Hopefully the neighbors will be up for some "judging".

McCullough Smoker

Here's a picture of my custom made McCullough Smoker.

Custom McCullough Smoker

I received an e-mail today from a gentleman in Longwood, FL, my old stomping grounds near Orlando.

It seems he is interested in a custom smoker. I gave him the phone # to James McCullough in New Smyrna, FL.

James can make anything you want. If you want fancy, he can do that and if you want something simple, that shouldn't be a problem either. I shopped a lot for smokers and no one else really seemed to care what I wanted or cared about my ideas. Mostly the other people I talked to had a "take it or leave it attitude".

My advice for other smoker manufactuers--"a little service goes a long, long way".

My smoker stands about 5 feet tall and has 5 racks in it. It's 2 x 2 x 3 and is very efficient. It's got commercial door latches and a long-burn charcoal grate. It will burn for nearly 24 hours at 225 degrees. But, the best thing about the McCullough Smoker is that James is an awful nice guy and he is just the kind of person I like to spend my money with.

You can reach James McCullough at 386-427-4974.

Owning a restaurant

I read posts on bbq discussion forums almost daily about starting up a restaurant that serves bbq. I've thought about doing it myself, but find it hard to leave the security I've built in my own job over the years. However, for those that are contemplating opening a restaurant, you would have a difficult time finding a better opportunity than with Waffle House, Inc.

[link=http://wafflehouse.com/franchise.htm ]Restaurant Opportunity[/link]

I used to work as a manager at a couple Waffle House franchise locations near Murfreesboro, TN several years ago. It is hard work, but those that persevere are rewarded.

Versus starting a restaurant from scratch, I would say that owning a Waffle House franchise is head and shoulders a superior and much, much more viable option.

Sammi Smith

Sammi Smith is a classic country artist that I believe is under appreciated. Check out the link and read about her remarkable career.

Sammi Smith biography

Steamed Mushrooms

Are you looking for a side item to serve with your BBQ brisket?
Try this recipe for mushrooms sometime. This is one of Linda?s favorite bbq side items.

Steamed Mushrooms

Wash and clean 1 package of mushrooms
Quarter the mushrooms
Place mushrooms in aluminum foil pouch
Add 1 ? 1 1/2 cups of red wine
Close foil and place on grill to cook while your entre finishes cooking
Heat aluminum pouch in smoker on high heat 45 ? 50 minutes
Mushrooms will soften while cooking and absorb the wine
When brisket is finished remove from smoker to cool while brisket is resting

Note: If you plan to rest your brisket for 2 or 3 hours before slicing wait to put your mushrooms on the smoker until approximately 1 hour before you plan to slice the brisket.

Hines Ward, Pittsburgh Steeler Wide Receiver

I recently read an article about Hines Ward, wide receiver with the Pittsburgh Steelers, in the USA Today newspaper that I found quite inspirational. I have liked Hines Ward as a football player and I have had him on my Fantasy Football team and followed him during his college days at the University of Georgia. I think his philosophy toward life is an example we can all learn from.

He keeps a bible passage taped to his locker that reads

Do nothing out of selfish ambition or a vain conceit. Each of you should look not only to your own interests but also to the interests of others.

I am not sure this passage applies directly to bbq, the main topic for my blog, but it holds a lot of meaning for me and I am hoping that you will find some too.

BBQ Cook-off Schedule for 2005

We've been planning out our modis operandi for the upcoming bbq cook-off season. I'll post them here in the next couple of days.

For a complete listing of Kansas City Barbecue Society cook-offs visit their web site:

KCBS bbq contest schedule

To view the contest schedule for the Florida Barbecue Association visit their web site;

FBA bbq contests

For the most complete list of events, regardless of sanctioning body:

Contests for various sanctioning bodies