Chef Tom walks you through our technique for producing award-winning competition pulled pork. This is the same recipe that gave us a 2nd Place Pork finish in our first ever KCBS competition.
Chef Tom breaks down our awesome recipe for Competition Brisket. This technique has been honed over time as we have cooked with barbecue geniuses like Andy Groneman of Smoke on Wheels Competition BBQ and 'BBQ Brian' Misko of the House of Q.
Chef Tom walks you through our process for trimming, seasoning, smoking and saucing competition style ribs. This is our recipe for every KCBS competition we cook (when we have time), and has done well for us landing us in the top 10 on more than one occasion.
Chef Tom breaks down our method of preparing competition chicken thighs. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and “BBQ Brian” Misko of House of Q (British Columbia, Canada).
March is, for many, the start of the competition season, but April is when the pace really picks up. As the weather warms up and the days get longer teams all over the country are getting out and shaking off the cobwebs at contests all over.
Troy Black is the Series Director for the Sam's Club National Barbecue Tour and the author of some amazing cookbooks. Troy loves to teach others how to cook low and slow barbecue and his smokers of choice are Yoder Smokers Pellet Smokers and Grills.
It's October which means that football is in full swing, the leaves are changing color, and the world's biggest barbecue competition, The American Royal, is here!
By
Tom Jackson
