Sunday, March 20, 2011

Memphis Pro

With the weather finally warming up a bit I had a chance to do several practice cooks with the new Memphis Wood Fire Grill. I cooked my competition style chicken and it turned out great. A little tweaking with the timing and I think we've got a winner. They took up a great smoke flavor from the apple and cherry pellets and they were very juicy and tender. Two more chicken cooks this week and we'll be ready to roll with it in Pleasant Hill.

I cooked a few steaks on it as well last week and they were phenomenal. Set the grill at 650 degrees and in 8 minutes I had a perfect Ribeye.

I also spent a little time updating the Website a bit, I hope to continue to do so! Speaking of websites, anyone want to trade website work for BBQ? I would love to have a professional often updated site, I just don't have the skills to do it :)!

Sunday, March 13, 2011

NKC Recap

Our first event of 2011 is in the books! Kim and I loaded up the boys Thursday night and headed for North Kansas City. The new trailer and tow rig worked very well and we arrived with no significant issues (we did manage to lose a hub cap on the Motorhome, coincidentally the first trip with the previous rig we lost a hub cap...must be something with me and hub caps :)).

I was great to get out and cook again. The weather was perfect all weekend and we got to see some of our best bbq friends. With 104 teams competing the field was very deep. Many of bbq's biggest players were in attendance. We had a very solid and consistent cook finishing 22nd in Chicken, 20th in Ribs, 20th in Pork, and 47th in Brisket. That put us 15th overall at the end of the day, not bad for our first time out in the new digs. I was pleased with our results in a tough field.

Earlier in the week my new Memphis Pro Wood Fire Grill arrived
We hauled it to NKC with us and I got to put it through its paces on Friday. What a great machine! I am so impressed with the quality of construction, temperature control, and just how well it works. We made pizzas and cookies with it Friday night and they turned out great. The temperature range and control with this thing is amazing (from 180-650 degrees). I'm looking forward to getting some meat on it this week, this will be our main chicken cooker and will likely see the ribs and big meats as well. From what I can tell so far, it's all it's advertised to be and I'm going to love it!

Our next event will be Smokin' on Big Creek in Pleasant Hill Mo April 1st & 2nd. I'm already looking forward to it :) Here are some pictures from the weekend and of the new Memphis Pro.