Here Is Where To Get The Book Where I Learned ALL My Secrets!

If you'd like you can just go straight to the page where you can get the book. This is the ultimate resource for anybody who wants to barbecue like a champion. Whether you plan to compete or just want to make awesome barbecue at home this is THE book that teaches you everything! Champion Barbecue Secrets

Barbecue Recipes - Pulled Pork Enchiladas

Pulled pork prepared in a smoker is one of my favorites. You get a ton of meat out of a 7-8 pound shoulder and it makes several meals for several days. But with all my house guests hanging around over the holidays, I started feeling a little guilty about feeding them pulled pork sandwiches day after day! Then the thought struck me...Everyone loves mexican food right? How about enchiladas with pulled pork filling? Here's how I did mine:

1 package of corn tortillas
1 package of shredded monterey jack cheese (or a mexican white cheese if you can find it)
2 10 oz cans Old El Paso green chile  enchilada sauce
Fresh sliced avacado (optional)
Fresh cilantro (optional)
Whatever pulled pork you have left; warmed up

Steam your corn tortillas in the microwave for 30 seconds or so by placing them between damp paper towels.
Mix some of the enchilada sauce with the pork to make your filling, just enough to moisten it a bit
Spoon pulled pork filling into the center of each tortilla and roll up, placing seam side down in a glass baking dish. Make as many as you like.
Pour enchilada sauce over the rolled up enchiladas to completely cover
Sprinkle cheese over the top. I usually go heavy on the cheese, but that's just me!
Microwave on high until cheese is completely melted. You could also bake uncovered at 350 degrees
until cheese is melted.
Garnish with avacado slices and a few sprigs of cilantro if desired

I like to serve the enchiladas with beans and rice. Canned black beans are good, so are refried beans.
The smokiness of the pulled pork makes these enchiladas awesome! ENJOY!!!!!

Turn Your Love of Barbecue Into Cash!

Everyone who reads my blog knows just what a fanatic I am for barbecue. I love to eat it, I love to make it, and I love to enter it in competitions. What you may not have known is that I also sell it. My partner and I do
a little catering on the side and have turned our passion for barbecue into easy cash.

Catering can be a very fun and profitable business. Whether you are just looking for some part time income, like me, or want to go after it with both guns a blazin', a catering  business may be just the opportunity you've always dreamed of. There are some tremendous resources out there for starting a catering business. They show you how to keep your overhead low to get started, manage cash flow etc. The best resource I've seen, and I've looked at a lot is: Starting a catering business.

Also, for those of you considering taking your potential business on the road, this one here is another great guide that will show you the ins and outs of taking your catering to the next level: Mobile Catering on a shoestring budget. Comment on this post and share your success story with me! Best Wishes...

Barbecue 911

I got a call about a week ago from  a friend who wanted to order a smoked brisket and pork butt for family Christmas. I got everything prepared ahead of time and threw them in the freezer. I have found that cooking my brisket and pork just slightly shy of the final temeprature and then freezing them works great. You thaw them for a couple of days, wrap them in foil and finish in the oven. They taste as fresh, smoky and juicy as if you'd just pulled them out of the smoker. So my plan would be perfectly executed in time for their Christmas day lunch. Or so I thought...

My friend called me yesterday morning and asked if she could pick the food up because her guests would be there soon. Imagine my panic when she told me they were celebrating Christmas a week early! I had TOTALLY misunderstood her when she'd orderd it last week! Both the brisket and pork butt were frozen solid in my freezer and her luncheon was starting in an hour and a half. I rushed home, grabbed everything and headed to her house. I had one hour to work with and really wasn't sure what the heck to do. All I could think of was to try and get a good microwave defrost on both and try and speed cook them in the oven at a high temperature. To make a long story short, I manged to have the brisket  hot, sliced, juicy, tender and ready to eat in about 2 hours. The pork butt still needed quite a bit of time and I left, after giving them instructions on how to finish it.

From what they told me today, both the brisket and pork butt were completely devoured by their family and friends. There were no leftovers and everyone absolutely loved them. Thawing slow smoked barbecue in a microwave would never have been my choice, but in an emergency, I'm happy to report that it worked like a charm!

How About Some Barbecue Sauce Simmering On Your Stove?

Barbecue sauce recipes seem to be a pretty hot search engine topic right now, so I thought I'd share one of my favorites. Obviously there are millions of ways to make a good sauce. And there tend to be regional preferences. Depending on what part of the country you live in, your sauce preference may be vinegar based, mustard based, tomato based, sweet, savory, thick, runny and on and on. Being from the midwest, I grew up eating the Kansas City style sauces, which are tomato based and tend to be sweet, smoky and thick.

Remember when you are smoking or grilling with sugar and tomato based sauces such as this one, you will burn the sauce unless you apply it near the very end of the cook. Burnt sauce isn't very tasty and I don't want you telling me my sauce sucked because you burnt it!

1 onion, finely chopped

4 cloves garlic, finely minced

2  C ketchup

1 C water

1/2 C cider vinegar

1/4 C canola oil

1/4 C worcestershire sauce

1/4 C apple juice

1/3 C dark brown sugar

1 TBSP honey

1 TBSP chili powder

1 TBSP ground cumin

1 TSP ground cinnamon

2 dashes tobasco sauce

Combine all the ingredients in a pot and bring to a boil. Reduce heat and simmer until slightly thickened, about 10 to 15 minutes. Pour sauce through a strainer to remove the onion and garlic. Adjust seasonings to taste. Let cool to room temperature. If not using immediately, place in a container and refrigerate for up to a week.

What I Learned Over the Weekend

Ok here's one that should give all you experts a good laugh. I used to think I knew a lot about operating a smoker but found out over the weekend that I still have a few things to learn. The smoker our team uses allows you to raise or lower the front end to allow for proper draining of the grease which then drips right out of the bottom into a foil pan that we place underneath. I neglected to make this adjustment Friday afternoon when I moved the smoker to a different area that was not level. Instead of draining down towards the end, out the bottom and into the drip pan, the grease just kind of stayed in one place and built up. I noticed that the drip pan was empty but for some unknown reason, didn't want to spend the time to investigate why. Eventually the grease built up so much that it spilled into the firebox! You can imagine what happened next!

This is a mistake that I will only make once. Luckily we got the fire out and were able to get the smoker cleaned out and no damage was done. To novice smokers or anyone who gets busy and just isn't paying attention, be sure your smoker is adjusted properly and that the grease is going where it's supposed to. Grease fires can really be a problem!

Barbecue Pitmasters On TLC

Did you catch episode number 2 last night? This was one centered around a contest in Murphysburo, IL and was a combination of MBN  and KCBS sanctioned entrys. Totally new format for me and a couple of the "Pitmaster" teams seemed a bit confused by it as well.

Where were Paul from Pablo Diablo and Tuffy from Cool Smoke? They didn't appear at all on last night's episode. Not as much drama in this episode as the premier. Johnny Trigg almost got into it with a drunk and later took $100 from  him in a brisket wager. That was about the extent of any real action. As usual, Myron was the big winner. Pretty uneventful.