2008 American Royal Invitational Pork Champions
9
Aug
Been wanting to make salsa verde for long time. I’ve made tomato salsa, but never green salsa with tomatillos. Tomatillos, seranos, jalapenos, one whole onion, lots of garlic, and a poblano were coated with olive oil before smoke roasting in the Big Green Egg.
Once roasted, everything was placed into a pot with a glass of […]
9
Aug
Been wanting to make enchiladas for a long time. Love the enchiladas, but have never made them myself. It is so damned easy, why have I never done this?
I’ve got so much left over brisket and pork from comps, it is starting to fill my freezers. So here comes brisket enchiladas. Just had one with […]
3
Aug
Sweet corn season is upon us! The two great memories of summer as a kid was sweet corn from the farm and my grandmother’s strawberry bed. Both of my boys love sweet corn on the cob. We got our first dozen ears from the farmer’s market this weekend along with some fresh made bread. Served […]
24
Jul
The site has been missing some cooking. Lot’s of competition, but not a lot of cooking at home. This dish was inspired by my friends at the BBQ Brethren. The pork is left over from our competition this last weekend. The cornbread pancakes came from a box of Jiffy with a dozen or so dashes […]
23
Jul
Home today with a bad cold. I hate summer colds. I’m good for one about every other year. The congestion is a killer. For lunch today, I thought I’d open up my sinuses: Hot Sausage Pie.
I had to use what was available, so here goes…
1 pound Jimmy Dean sausage, browned with one medium onion, diced
minced […]
22
Jul
The local Coffey County newspaper ran this picture and an article on the front page of Monday’s news paper. This was after Andy and I won Grand Champion at the 4th Annual Wild Blue BBQ contest.
21
Jul
I get asked a lot if we use Yardbird on other categories besides chicken. The answer is, “Everything but brisket.” IMHO, Yardbird is by far best on Pork Butt/Shoulder. We admit that the product was named too early. It was our initial chicken rub. It wasn’t until we started selling it that we tried it […]
20
Jul
Wild Blue BBQ - 35 teams
Overall: 1st - Grand Champion
Chicken: 2nd
Ribs: 1st
Pork: 5th
Brisket: 8th
Sausage: 2nd
Chiefs Choice: 1st
This was another contest with my good friend Andy Groneman. This is the fourth contest Andy and I have cooked together this year. It is our second Grand Championship this year and our first ever in Kansas. Since we […]
16
Jul
“I’m the king of omelets, there is none higher!” An homage to Run-DMC, the kings of rock. One that that most people don’t know about me is that I make a mean omelet. While looking for some lunch today, I came across some leftovers from “taco night”. We’d already done the Mexican version of the […]
6
Jul
This is where it all started in 2001, Alma, Missouri. This was the first ever contest for Randy and I. We’ve been coming back ever since to support this tiny, non-sanctioned contest. We’ve been there when it was 104 degrees and when it rained the entire contest. In the beginning there […]
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