This edition of the BBQ Blitz carries us into an action-packed competition BBQ weekend here in Central Florida. Competitors from all over the Nation are prepping chicken, ribs, pork, and brisket for the Lakeland Pig Fest (KCBS) and the inaugural Sonny’s Smokin’ Showdown Invitational (FBA).
As a precursor to these two events, I attended a great meet and greet at Whiskey Bent BBQ Supply in Lakeland, FL. Teams from near and far who are competing in one or the other of these BBQ competitions gathered for some great food, drinks, and fellowship. Among those who traveled farthest to be with us were BBQ competitor Bill Gillespie, his wife Shaune, and teammate Alan Burke all the way from Abington, MA representing Smokin’ Hoggz BBQ.
For those of you who aren’t aware, Smokin’ Hoggz knows a little bit about competition BBQ. Among their achievements are a 2011 Jack Daniel’s World Championship and a 2014 American Royal Invitational Championship. (By the way, Smokin’ Hoggz cooks on Humphrey’s BBQ smokers.)
Oh, and Bill has written a great book on cooking BBQ using Weber’s Smokey Mountain cooker. t’s a great tool for anyone who wants to up their BBQ game.
OK. Introductory remarks having been expressed, let’s get on with The BBQ Blitz!
The BBQ Blitz
Chad Ward of Whiskey Bent BBQ Supply has just become the sole Florida retailer for Stump’s Smokers. If you’re in the market for a new competition grade BBQ smoker, contact the store and mention The BBQ Beat!
Central Florida area folks can also get in on the upcoming Brisket and Wings cooking class at Whiskey Bent BBQ Supply taking place on February 20, 2016. Visit the store website for details and to sign up. Space is limited.
Competition season for the FBA (Florida Bar-B-Que Association) is in full swing. Next week’s Citrus Center Boys & Girls Clubs Smoke on the Water – Winter Haven, FL (Feb. 5th and 6th). Organizers ask that local community members and anyone else donate sports equipment (balls, bats, rackets, gloves, mitts, etc.) to the organization to help out the kids. Items may be delivered to the Gym at the Boys and Girls Club located at 2400 Havendale Blvd, Winter Haven.
Franklin BBQ of Austin, TX is still getting press about its extensively long lines as well as its amazing food. Of recent media mention was rapper Kanye West’s attempt to “cut in line” using his popular status to do so — an effort that was quickly kiboshed by the good folks at Franlkin BBQ.
You can check out the New York Time’s video on Franklin BBQ here:
Speaking of Franklin BBQ, there seems to be a little bit of drama surrounding a former Franklin BBQ employee getting the raw end of the deal after consulting on a new BBQ joint called the Pit Room on Richmond Ave in Houston, TX. Seems he might have been used for his knowledge from Franklin’s to help set up the Pit Room’s menu and then got the boot. Read more about that here.
Always a favorite mention here, NPR’s The Salt blog brings us ‘Mi Comida Latina’: A Hand-Drawn Guide To Latin Cuisines.
From the publisher: “Discovered as a successful self-published Kickstarter project, Mi Comida Latina captures the warmth and depth of culinary traditions in Mexico, Peru, Ecuador, Colombia and Puerto Rico. Artist/author Marcella Kriebel’s vivid, charming watercolors accompany more than 100 recipes including arepas, tamales, ceviches, fish tacos, salsas, flan, spicy micheladas and icy watermelon paletas, plus traditional kitchen tools, techniques and practical tips for choosing and preparing mango, cactus, yucca, coconut and other produce. Every page is a joyous work of art.”
Though not BBQ related per se, many of the spices and flavors we love to include in BBQ and grilling efforts come to us from their Latin origins. These drawings and the accompanying audio will be of great interest to you if you consider yourself a “Foodie” in any way. Learn more about this colorful and interesting book here.
It’s always great to see American-style BBQ catching on in other countries! Aussie barbecue in smoking new direction with Luke Powell, who operates LP’s Quality Meats in Sydney, Australia per this article in The Australian.
“American” style barbecue has yet to catch on with all of his clients… with some sending chicken back because of the “pink” coloration caused by the smoking process (via his Monster Southern Pride rotisserie smoker). You can catch the full article here. (See the “Offaltarian” sticker on the Southern Pride? That’s awesome!!!)