facebook message from Famous Dave Anderson to Brooke Orrison Lewis

Famous Dave you are The Man. sr

Brooke thanks for letting me vent...just need to get this across!I don't think the “so called” weekend bbq warriors can be too rough on us in Best In Smoke because we had no idea what us competitors were getting into but we were honored to have been asked. Once you're on the show, you don't quit but you forge ahead even though its lettuce on a grill. I put 35 years of smoking real BBQ on the line for what can be considered "garnishes"...my Dad's southern roots and my real pit ribs still speak for themselves. The smoker that I am using is a real Real Pit they don't make anymore. I think sometimes we get too hung up on ourselves today because when I started learning from my dad almost 50 years ago... there were no marinades, rubs, injections, fancy sauces or aluminum foil. No Waygu. It was salt & pepper only and slow smoked over whatever hardwood we could get our hands on. The smoke came from smoldering hardwood coals. You had to sit right there and watch your pit. No computers. No side mounted fire boxes. Our sauce was nothing more than Open Pit, Hot Sauce, and Molasses. My mom & dad food stand was nothing more than young saplings covered by a canvas tarp. Let's just honor anyone who attempts to put meat on some flames! We’re all part of the bbq brotherhood... and no one should put others down for doing what they do on a grill or a pit. We all started somewhere and back then we had concrete blocks and corrugated tin roof and then when I moved up it was to an old galvanized garbage can… I thought I was in hog heaven. With all the tofu going on today… let’s celebrate anyone who puts meat in their mouth…"Famous Dave"

Famous Dave....I want you to know how much you inspire our Shed BBQ Team. Thank you so much for sharing your trials and tribulations to the world and thank you for believing in others.
Your Friend,
Brooke :-)
The Shed BBQ & Blues Joint

Dallas Comic Con 2011...

Jason Chalker is creating our trademark artwork for Smokin Ronnie's BBQ.
Met him today and got me a sweet snoopy with his autograph ready for my office wall. He should be done with our art soon. Can't wait. Mr. Chalker is a great artist and lives here in Dallas. It was fate to have a Texas artist do his work for a Texas BBQ. many thanks.
sr


Rode over on the bus today with Darth Vader himself. Pretty cool guy.
i ask him if he was really Luke's father. one lady laughed. i thought it was funny...

Brooke Orrison Lewis & Adam Richman...

Adam "Gettin Fed at The Shed"! sr

Killer Hogs BBQ Memphis n' May Update...

MIM Recap... AND Bite-Through Chicken Skin HowtoBBQright.com Newsletter Thursday, May 19, 2011 In this issue: MIM Recap Chicken Skin Chicken Recipes The BBQ Rub.

Ancillary Chicken Recipe At Memphis in May this past weekend, I made a video cooking a chicken recipe that I use for MBN Ancillary Chicken competitions. This recipe is amazingly simple and I have won 1st place numerous time with it. I tried it a few time in KCBS contest but the judges don't seem to care for Boneless, Skinless thighs. Watch The Video HERE And here's the recipe: I buy boneless skinless chicken thighs from Sams Club. I like to look for fresh thighs, but I've also used frozen and had good results. I make a simple brine with Zesty Italian dressing and dry rub. Trim off any excess fat and place the boneless skinless thighs in a large ziplock bag and pour in the brine. Let them refrigerate for at least 6 hours or overnight if possible. I grill the thighs over direct heat on a 22.5" Weber kettle. It only takes a few minutes on each side to grill them. The important part is to not dry them out. Once each side has grill marks I remove them and place in a half size aluminum pan. I glaze each thigh with Killer Hog Bbq sauce and return to the grill. This step is really quick. Let each thigh sit just long enough to caramelize the sauce. This recipe is easy and fast, and you'll be amazed by how many compliments you get on it. Most people don't even realize its chicken thighs. The BBQ Rub. Click Here To Visit The Website: The BBQ Rub. Recap Of MIM & Bite-Through Chicken Skin Wow! We made it through another Memphis in May BBQ. And I don't care how prepared you think you are for this contest; there's always new obstacles to overcome. This year we had a new location due to the MS flooding and unseasonably hot weather for the first few days. Then we had a storm system that brought the coldest weather we have ever had here in May. But all in all, we had a great contest. Thursday we entertained a group of 50 to rave revues and on Friday we started our shoulders for the contest. And to be honest, I don't think that I could have cooked a better shoulder. We finished 14th overall and we were pretty disappointed, but there is absolutely nothing I would change. Our goal was to make the main stage, but we'll get 'em next year. I have to give a big shout out to my buddies at Brown Chicken Brown Cow. These guys are a top notch team. BCBC made finals in shoulders and took home 2nd place overall. They've been on a roll and I guarantee that they'll be one of the top shoulder teams in the MBN bbq circuit this year. Keep up the good work guys! Besides doing a ton of cooking, I managed to met a lot of new friends. I had the pleasure to talk to the Pork Barrel Bbq guys. Heath and Brett are two great guys that share the same passion for bbq as I do. These are the great minds behind the www.bbqbackyard.com website… and if you haven’t checked it out… it's fast becoming the best place to find bbq information on the web. I also did a live webcast with Richard Wachtel from www.grillingwithrich.com. You can watch this webcast at http://www.ustream.tv/recorded/14675835 We also recorded lots of video at MIM – you can watch all these videos at: HowToBBQRight YouTube Channel Killer Hogs YouTube Channel Now that Memphis in May is behind us, it's time to get into KCBS mode. I have back-to-back contests coming up the first two weeks in June. And for me, that means it’s time to start practicing chicken and brisket… and that’s exactly what I'll be doing for the next couple of weeks. Bite-Through Chicken Skin There's been several questions from you guys about KCBS chicken. And the majority of the questions are how to get the skin to turn out "Bite Through". In fact, this is the number one question I get about chicken. But the truth is that there really is NO SECRET to getting perfect chicken skin… but it does involve 3 very important steps. The first step starts with proper chicken trimming. When I buy chicken thighs, they're usually large and have a lot of fat that has to be removed. KCBS thighs have to be trimmed down to uniform size. Buy a family size pack of thighs and sort them out. First you want to look for the smaller pieces that have skin completely covering the meat. Then you want to use these smaller, “perfect” pieces as a guide for the large pieces. Not every thigh in the pack is going to be contest worthy and sometimes I even buy two packs just to find 12 perfect pieces. But once you have them sized, you’re ready to remove the fat. Using a sharp knife, carefully trim the sides of the thigh – BUT DO NOT cut the skin. You want to end up with a piece of squared chicken that fits in the palm of your hand. Now you want to flip the skin back and remove all of the fat from the underside. Scrape the fat with the edge of the knife, but take care not the tear the skin. This takes a little practice, but it's not that hard once you get the hang of it. The last important step in cooking KCBS thighs is to control the heat on your smoker. I cook thighs at 275 the entire time because it will take high heat to render the thighs. The combination of trimming, fat removal and high heat will make the skin "bite through". I've tried doing thighs at lower temps, and they just don't turn out. You can find my procedure at http://www.howtobbqright.com/bbqchicken.html If you follow these trimming tips and cook the thighs at this temperature, I guarantee you that they'll give you the "Bite Through" skin that all the judges are looking for. And, as always, if you have any more questions just email me at Malcom@killerhogs.com The BBQ Rub. It has taken us a couple of years to finally be able to sell our rub... but all the hard work has finally paid off. We now have our competition-quality BBQ Rub for sale. Visit our website and check it out! http://www.killerhogs.com/thebbqrub.html

HowtoBBQright.com| killerhogs.com| My BBQ Blog

Howtobbqright.com •Malcom Reed •Killer Hogs BBQ Team• malcom@killerhogs.com

Malcom Reed
Killer Hogs BBQ
PO Box 4267
Southaven, MS 38671

Kevin Durant dunks on Brendan Haywood Mavs vs. Thunder

Latest Update { 9/7/2011 } on Blues Bandits & BBQ 2011...

Latest e-mail update from Rob Shearer. 9/7/2011

 Hello to the 2010 competitors of Blues, Bandits and BBQ-

I'm writing to you first to give you the first opportunity to sign up
to compete in this year's Blues, Bandits and BBQ event. As you've
probably heard, we moved the event to the weekend of October 21 & 22
in the hopes that it won't be so danged hot... and we've made a few
other changes we think you'll approve of.

First - this is not going to be a grass fed competition. It was fun
last year to try something new in the BBQ world, but the overwhelming
feedback from competitors and judges was 'please, please, please give
us our corn fed cattle fat!'. So we hear you and that's what we're
going to do.

We're also eliminating the need to make your own sausage for the
sausage category. If you know a brand you like and you think you can
cook it up well... then go for it. Or if you make the best sausage
around, then please do!

And we're adding a pulled pork category!

The other big change is the location. We're hosting this event in the
park at Lake Cliff Park. If you are familiar with the park we will be
on the south end of the lake, near the corner of Crawford and 5th. All
smokers/ grills will be parked on the grass, and we're hoping this
makes for a more relaxing, comfortable spot for competitors and
attendees.

So here's the deal. This year you bring your own meat... you can pick
out the best brisket, best chickens, best sausage, best pork butt and
best ribs you can find. There's a flat fee of $100 to enter, and that
just goes to help us cover the cost for security and permits. And we
ask that you compete in at least 3 categories... but we hope you'll
compete in all 5 categories!

To enter just follow this link, fill out your information, enter your
credit card and you are good to go!

http://form.jotform.com/form/12413955335

Let me know what questions you've got and we'll start posting this to
the general public in the coming days.

Look forward to seeing you in October! It's going to be a great weekend.

Rob

--
Rob Shearer
Chair, Blues, Bandits & BBQ
Go Oak Cliff
http://www.gooakcliff.org
rob@robshearer.com

Date is firm - Oct 21 & 22nd. Starting cooking the evening of the 21st
and the party will be on the 22nd.

Still working on categories... but we're NOT doing grass fed anything
this year. Bring your own meat. Probably adding a pulled pork category
and thinking of adding a sauce competition.  Should have firm details by the end of the week. I'll keep you posted.

Rob

We have a tentative date of Saturday, October 22nd. Change of location this year too... we're going to have it at Lake Cliff Park which is near the intersection of Colorado and Zang.

I'll get you more details shortly - hoping to firm everything up in the next few weeks!

Rob

--
Rob Shearer

Lockhart Smokehouse Oak Cliff TX.

La Caja China hog ina box...

Facebook friend Mark Lambert & the Sweet Swine O' Mine bbq team.
92 lb.

yeah I Posted It...

secreto de cerdo relleno con champinones y esparragos trigueros

add i cup of chicken broth.
1/4 cup of dry sherry wine or dry white wine.
1/2 chopped onion.

World Barbecue Championship 2011 in Gronau/Germany

smokin ronnie's Norway FB friend Hans Petter Rasmussen will be competing this year at the World Championship BBQ Contest in Gronau Germany. we wish tons of fun & the best of luck for him and his team.
Venue: 48599 Gronau/Westphalia
Date of event: 20 - 22 May 2011


The German Barbecue Association will be proud to see your team next month in Germany.

The eleventh World Barbecue Championships will be held in Gronau, Germany (near Düsseldorf / Amsterdam). Under the rules of the WBQA 100 barbecue teams will fight for the "World Barbecue Champion"“ award. The contest comes with prize money of 30.000 €.

The event programme basically exists of al lot of fun for the teams and visitors: Friday night there will be an Open Air Party

But there are more highlights for the teams such as the Fun Barbecue Contest or the big team party on Saturday and the winner party on Sunday.

It would give us great pleasure to welcome the barbecueteams from all over the world.

Texas BBQ Tour, Part II Austin, Luling, Gonzales

Lockhart Smokehouse Oak Cliff TX.

Memphis N' May 2011 whole hog pic's. sweet...