Archive for the ‘bbq’ Category

Lotta Bull BBQ Technique Class

Tuesday, August 7th, 2007

Jori and I spent two days learning the secret techniques behind Mike and Debbie Davis’ success on the BBQ circuit.  We’ve been big fans after seeing them on Versus Network’s BBQ Championship Series. 

Scores - June 2007

Monday, July 2nd, 2007

Scores from our first four competitions.


CCC = Cape Cod Classic 2006

W.S. = Winter Sizzler 2007

PP = Peter’s Pond 2007

NH = Merrimack, NH 2007


CCC 154 (8/18)

W.S. 145 (12/15)

PP 156 (6/22)

NH 151 (22/36)


CCC 132 (17/18)

W.S. 167 (1/15)

PP 152 (9/22)

NH 148 (17/36)


CCC 150 (12/18)

W.S. 127 (14/15)

PP 147 (15/22)

NH 132 (32/36)


CCC 141 (11/18)

W.S. 129 (15/15)

PP 165 (3/22)

NH 149 (10/36)


CCC 579 (14/18)

W.S. 569/715 (12/15)

PP 622 (7/22)

NH 582 (19/36)

Chef’s Choice

CCC 160 (4/14) - Fish (smoked Bluefish tacos)

W.S. 146 (9/15) - Red Chili

PP 151 (9/15) - Seared Tuna

NEBS Grilling

Cape Cod Classic

155 (2/11) - Chicken Wings (Jerk wings)

154 (7/11) - Shellfish (Oysters)

159 (4/11) - Sirloin Steak (Steak Frites)

118 (11/11) - Beef Kabobs (Chimichurri marinade)

172 (1/11) Sweet Dessert (Grilled apple tart)

Total 588/760 (6/11)

Winter Sizzler

1st - Chicken Wings (Jerk)

Merrimack, NH

132 (27/29) - Fish Steak (Seared Tuna cubes)

160 (4/30) - Steak (Tenderloin au poivre)

148 (17/30) - Sausage (Johnsonville Beer Brats)

132 (29/31) - Grilled Fruit (Pineapple)

Total 572 (25/31)

Peter’s Pond 2007

Sunday, June 17th, 2007

We finished 7th out of 22 teams at Peter’s Pond, and got a call to the stage for 3rd place in Brisket.  Our first cow trophy!



Jerk Rub

Monday, June 11th, 2007

We use this jerk rub on chicken wings, ribs, and pork shoulders.  It’s blazingly hot on wings, and needs a sweet sauce to temper the heat.  The longer cooks on pork seems to mellow the heat out.  Use more rub on pork.


Memphis-style Smoky Barbecue Sauce

Saturday, June 9th, 2007

This smoky sauce is great on ribs.  We’re trying it on pulled pork, as well.


“Hot and Fast” Beef Brisket

Tuesday, May 29th, 2007

Beef Brisket
BBQ beef brisket.


Winter Sizzler Pulled Pork

Tuesday, May 29th, 2007

Pulled Pork
BBQ pulled pork with smoky bbq sauce.

Baby Back Ribs

Tuesday, May 29th, 2007

Dan with Ribs

This recipe took first place at the 2007 Winter Sizzler.

BBQ ribs with smoky sauce.


Winter Sizzler barbequed Chicken

Tuesday, May 29th, 2007

Barbecued Chicken
Barbecued Chicken

Cape Cod Classic smoky fish tacos

Tuesday, May 29th, 2007


  • 1 lb fillets of striped bass or other similar fish
  • 1 cup Lawry’s mesquite and lime marinade
  • 1 1/2 limes
  • Salt to taste
  • 2 or more large flour tortillas
  • 1/2 head cabbage, shredded
  • 1/2 avocado, diced
  • 1/2 cup sour cream
  • 1 teaspoon cumin, or more as desired
  • 1/2 teaspoon chipotle powder, or more as desired


Place fish fillets in shallow glass dish. Pour marinade over fillets, add juice of 1 lime. Cover and marinate for 30 minutes at room temperature.

Cut 3 small tortillas out of each large tortilla.

Soak 1/2 cup of shredded cabbage in remaining lime juice. Arrange remaining shredded cabbage on platter.

Combine sour cream, cumin and chipotle powder. Put mixture into squeeze bottle.

Preheat smoker to 200 degrees.

Transfer fillets to smoker, skin side down. Pour a little marinade over fillets. Smoke for 45-50 minutes or until flesh is opaque and flakes easily.

While fish is smoking, grill tortillas on separate heat source, over high heat. Leave tortillas on heat for just long enough to color.

Remove fish from smoker. Flake into bite-sized chunks with fork, discarding skin. Season fish chunks with salt as needed.

Line each tortilla with lime-soaked shredded cabbage, then fill with fish chunks. Top with a squiggle of sour cream mixture, then tuck in avocado chunks.

Arrange tacos on platter, mounding shredded cabbage for support and decoration.