The Flat Iron Steak, a.k.a. Top Blade Steak, is one of the most flavorful and tender steaks you can throw on the grill. The only challenge is the ridiculously tough line of connective tissue that runs down the middle. If your butcher hasn’t removed it for you, you’ll have some dissecting to do. Click on the photo for detailed instructions for butchering and preparing this awesome meal.
From the backyard to the professional competition circuit, if there’s something you want to know about barbecue, you’ll find an answer here.
Click on Mister Bob’s picture, then leave your question in the comments box.
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I received a sample bottle of Just Leave the Bones BBQ sauce from Brian Corbett of Smokin’ Skullies BBQ, LLC, and my first impression right out of the bottle was WOW! It’s tangy first, with just the right amount of sweet and savory in the background. Then comes the kick, not overwhelming but definitely a presence on the finish.
I tried Just Leave the Bones, first on chicken thighs and then babyback ribs, and the results were very good to say the least, but when I used it in my pulled pork recipe, I was absolutely floored! The balance of flavors is the perfect compliment to the tender, smokey goodness of a well cooked pork butt. I will seriously consider using Just Leave the Bones in my competition pork entries this year, that’s how good it is. I can’t wait to try it on Brisket.
Congratulations to Brian on a well crafted competition quality BBQ sauce!
You can find Just Leave the Bones at http://www.justleavethebones.com/
One of my favorite competitions of the year, and by far the closest to home, The Hudson Valley Ribfest this past weekend was a blast. As usual, we met some old friends and made some new ones too. We shared a pot luck dinner with some neighbors and plenty of great food and cold beer was consumed. It just doesn’t get much better than that.
We also had the good fortune to take a walk at the awards ceremony! This time it was second place for chicken. Go Hogs!
BBQ competitions have become very popular in the last few years, and with good reason. If you haven’t visited one, you owe it to yourself to experience the sights and smells, the excitement and most importantly the great food and drink. The teams are prohibited from serving their food to the general public, but you’ll find previous winners vending their BBQ in a carnival like atmosphere that usually includes live bands, rides for the kids and much, much more.
If you happen to make friends with one of the teams and are invited into their cook site (as happens often), you might even get to sample some competition level BBQ. But one word of caution: From Early, early morning on turn-in day until 1:30pm, most teams are all business, and do not appreciate being disturbed in any way. Come on Saturday, or after 1:30 on Sunday when the last entry has been turned in, and you’ll find most teams open and inviting.
If you’re considering entering a competition yourself, visiting one is a great place to start. Talk to the teams, watch them work, check out their cook sites and equipment and take notes. Next, get certified and judge a competition or two so you can see what the turn-in boxes look like, and what appeals to you and the other judges. Finally, gather your equipment, find a good source of quality meats and start practicing so you can develop your plan of attack. The plan should be the culmination of all those steps above. It should be in writing and very detailed. It’s easy to forget something in the heat of competition.
I’ve attached Bob’s Hogs Timetable for our upcoming competition in Rochester, NY to show you the level of detail I’m talking about. I’m also giving you a peek into the ‘secret’ methods we’re using these days in competition. Exact recipes are not included, but you’ll get the idea. Click on the clock to have a look, and good luck!