Choosing a New Grill – Part 2: Buying a Charcoal Grill

This Will Be Easy

As a follow-up to sharing some general advice about purchasing a new grill, I am going to greatly simplify the process of selecting a charcoal grill by suggesting that you consider just a single brand: Weber. It's just not in your best interest to purchase something other than one of their products.

I will freely admit that I am totally in the tank for Weber, especially when it comes to charcoal units. Although I like Weber's gas grills too, I'm a little more brand agnostic in that category, so stay tuned for complete objectivity in Part 3 of this series. But for charcoal, your one and only choice should be a Weber because all other makes are abjectly inferior. Period. End of story.

So why Weber? For starters, they practically invented the category by popularizing backyard cooking starting in the 1950s. Weber charcoal grills are also unsurpassed in terms of performance and versatility, allowing you to grill, roast, or smoke. What's more, the original kettle design is a timeless classic.

And speaking of timeless, a properly maintained Weber charcoal grill will last a lifetime. My oldest has been in continuous service since 1985, and it's endured short trips for competitions and remote cook-outs, difficult long hauls being knocked around in the back of a moving truck, being inadvertently dropped (or having stuff dropped on it), and decades of foul weather – yet it still works as well as the day I got it. Sure, it's got a few dents and dings, and I've had to replace a few parts over the course of time, but the thing continues to perform like a champ because it is built like a tank.

If your goal is to purchase an el cheapo grill because you're just going to abandon it for the sake of disposable convenience after a single use in a stadium parking lot or on the beach, then by all means buy a $20 piece of crap from Walmart. Otherwise, simply plan on investing in a Weber. The question, however, is "which one?" I'm going to help you find the answer.

Cooking on the Road

The author's 1993 vintage Weber Jumbo Joe

Now that I have officially locked you into Weber as your preferred brand of charcoal grill, the first thing you'll have to ask yourself is whether you need to go portable or not. If the answer is' yes', then the Smokey Joe family is for you.

Weber offers a pair of units with a 14.5" diameter cooking surface: Smokey Joe Silver and Smokey Joe Gold. The main difference between the two is that the Gold has a nifty handle to carry the grill from your car to the beach.

For larger capacity there's the Jumbo Joe, which offers an 18.5" diameter grate. This unit debuted in the early 1990s, disappeared from the Weber catalog in the 2000s, and then returned a few years ago as the Smokey Joe Platinum. The original Jumbo Joe name was restored in 2012. Anyway, the Jumbo Joe's more spacious cooking surface should be considered if you plan to tailgate or camp with more than three people.

It should be noted that Weber makes a portable unit called the Go Anywhere, but it is an aberration in the Weber line-up that I do not recommend. Trust me, you don't want to bother with it.

Cooking at Home

The big one:
Weber One-Touch 26.75" Gold

In addition to the previously mentioned Smokey Joe family of portable kettle-style grills, Weber markets two families of the more traditional charcoal grills to be used in the backyard: One-Touch and Performer.

As we've already seen with the portable line, Weber uses the parlance Silver, Gold, and Platinum to distinguish between different models. Sometimes this can be confusing because the terminology is applied to multiple grill families.

Adding to the confusion is that a Silver-designated model from one family can actually be more sophisticated than a Gold grill from another line. Believe it or not, there's actually some method to the madness, so I will crack the code in the following grill descriptions:

• One-Touch – The 18.5" Silver and the 22.5" Silver are the "classic" Weber charcoal grills, and except for the fact that the handles are now made out of glass-reinforced nylon instead of wood, the design hasn't changed for decades. But there are two higher end models worthy of consideration: the 22.5" Gold and the 26.75" Gold. The main difference between the Silver models and the Gold models in the One-Touch line (regardless of size) is that the Gold units have a high-capacity ash catcher that makes it much easier to capture and dump ashes compared to the "blowing in the wind" approach of the Silver models. If you've got the money, then you should go Gold. What's more, if you need an extra large cooking surface, the 26.75" Gold is the only model that offers the largest diameter.
   
• Performer – There are three models in this family, and each of them basically consists of the main chassis of a One-Touch 22.5" Gold mounted on a rolling cart with a work surface and various other features. The Performer Silver is the low-end model that simply adds wheels and a swing-up work table. If you're going to spend money on a Performer, you should avoid the Silver (unless you're cramped for space) and consider either the Performer Gold or the Performer Platinum. These latter two models include a larger fixed work surface, charcoal storage container, and removable cook timer. The only difference between the Gold and the Platinum – and it's a big one – is that the Platinum has a built-in gas ignition system. Fueled by a 1-lb. disposable propane tank, a small dedicated burner will light off your charcoal, thereby eliminating the need for a charcoal chimney. I've got to admit that it's a pretty handy feature, and I'm sure you will too.

If you will be an infrequent user, then either the 18.5" Silver or the 22.5" Silver are probably right for you given their affordability. A more avid charcoal griller will definitely want to step up to either the 22.5" Gold or 26.75" Gold, with the choice between the two based on capacity requirements. The most serious charcoal aficionado will want to invest in the Performer, and most likely the Performer Platinum due to its unique gas-assist lighting feature.

Here's a simplified set of steps to reach a decision:

• If you must go big, then your one and only choice is the 26.75" Gold.
   
• If the standard 22.5" size is right for you, then you should strongly consider a model that features the super convenient ash catcher. This means making a choice between the 22.5" Gold or one of the Performer models. And if you're going to step up to the Performer, you won't regret going all in at the Platinum level.
   
• If the smaller 18.5" size is more appropriate for your needs, then purchasing the 18.5" Silver seems to be the obvious move, but it's not your only option. You might want to consider a Jumbo Joe that does double duty in your backyard and at remote locations. 

For the record, Weber also sells a monstrosity called the Ranch Kettle. This behemoth has a massive 37.5" diameter grate that provides more than 1,100 square inches of cooking surface. It retails for about $1,300, so you'll need deep pockets as well as a large patio to accommodate it. The unit also has an insatiable appetite for charcoal, so you'd better be prepared to keep a large volume of Kingsford on hand.

Eric from Smoke Dreams BBQ
with his Weber Performer Platinum in brick red

All of the Weber charcoal grills are available in black. But if you are someone who is interested in adding a splash of color to your patio, then you will narrow down your options because only three of the models mentioned above are available in colors other than black. The One-Touch 22.5" Gold and the Performer Gold are available in dark blue and green. The Performer Platinum is available in these same two colors plus brick red (see photo).

Although the grills described above are not officially classified as being in the portable family per se, any of them will do well at your next tailgate party as long as you've got a vehicle that's large enough for transport.

Tip #1 – Assembly

You should never pay to have a retailer assemble your grill. In fact, you shouldn't have them assemble it at all. I'll tell you why.

The folks at Home Depot and Lowe's are very helpful, but their brightly colored aprons don't qualify them as grill assembly experts. You don't want them leaving out the owner's manual, losing a part, configuring something incorrectly, or damaging the unit. Furthermore, a grill that's already been assembled is much more likely to get messed up on the drive home because it becomes a challenge to stow securely in any vehicle other than a truck or van.

These admonitions also extend to the phalanx of pre-assembled grills chained up along the curb outside a typical home improvement store during springtime months. In addition to the previously mentioned problems, you've got a few more because the grill likely has been exposed to the elements, knocked around by careless staff, and groped by countless tire kickers.

Sure, Weber will stand behind any grill purchased at an authorized retailer regardless of who assembles it, but you can avoid a lot of hassle by purchasing a unit that is pristine and unmolested. Simply keep your new grill in its box and only break the factory seal when you're within the peaceful and friendly confines of your garage. Assembly is not that difficult, so you'll take great satisfaction in doing the job yourself.

Tip #2 – Fuel

Be sure to read up about differences in fuels, specifically briquettes vs. lump charcoal. Each variety has its own cooking characteristics that should be taken into consideration for overall use or specific grilling situations. Heck, there are even significant differences between varous brands of lump, so do your homework and experiment to find out what you like the best.

You should also avoid the use of lighter fluid because it can adversely flavor your food. I was a lighter fluid guy for many years. Then one day I came to my senses and purchased a charcoal chimney, and I haven't used a drop of lighter fluid ever since. All it takes is a few sheets of newspaper and a match to get a pile of charcoal going in about 20 to 30 minutes. Easy!

Special Acknowledgement

Certainly there will be people who will gripe about my failure to recommend kamado-style cookers such as the Big Green Egg. BGEs are great, there's no doubt about it. And the large and growing number of loyal followers – the so-called "Eggheads" – is a testament to their quality.

Furthermore, a BGE is pretty versatile, too. It can be used as a grill or a smoker. And with so many different accessories, you can do all sorts of things, including turning it into a pizza oven. For what it's worth, any Weber One-Touch or Performer charcoal grill can also be used as smoker or as pizza oven.

There are a couple of issues that I have with the BGE. The first is that they are costly. The extra large BGE has 452 sq. inches of cooking area and costs around $1,100. In contrast, the Weber One-Touch 26.75" Gold has a 508-sq. inch cooking surface and can be had for only $299. I know this isn't necessarily an apples-to-apples comparison given the particular performance characteristics of a BGE, but facts are facts.

My other BGE complaint has to do with portability. The damn things are heavy, so if you have to move them around (e.g., to a competition), be prepared to exert some effort. But by far the biggest problem is that they can break. The BGE is made out of a ceramic material, so if you're moving it from Point A to Point B and it gets dropped or if something falls on it, you run the risk of it becoming permanently damaged. A useless and expensive heap of rubble is not cool.

If you are fascinated by the Big Green Egg, then by all means shop around – but do your homework. Talk to multiple people to get all points of view, not just the standard chorus of praise from the faithful partisans. Draw your own conclusions before making your investment.

Final Thoughts

The bottom line is that choosing a charcoal grill means solving an equation with multiple variables: portability, physical size, cooking capacity, operational performance, features, and cost. If you can balance these out to suit your situation, you will choose a very fine grill that will delight you for years to come.

Got questions? Just send me a message and I will gladly respond.

Previous Post: Part 1 – General Considerations
Coming Soon: Part 3 – Buying a Gas Grill

Choosing a New Grill – Part 1: General Considerations

You say you're in the market for a new grill, eh? That's great!

I live by one simple motto: "Friends don't let friends by crappy BBQ gear." That's why I'm here to help you.

April is the month when big box discount stores, home improvement centers, and warehouse clubs are stocked to the rafters with more outdoor cooking merchandise than at any other time of the year.

There's a lot to look at and drool over, but you've got to keep a level head and only plunk down your hard earned cash for items that deliver on the promises of quality, performance, and convenience.

The purpose of this three-part series is to help you formulate your decision criteria and purchase strategy. In this first installment we will consider general decision criteria. The second story will focus on the purchase of a charcoal grill. The third and final post will cover the selection of a gas grill.

One quick note before we get into the details: this series deals only with grills. Evaluating smokers is an even more complex proposition than studying grills, so we'll have to get to that at a later time.

Thinking About a Grill

Acquiring in a new grill is a serious proposition, mainly because you will be investing in your outdoor cooking enjoyment for years to come. You want to make sure that your selection satisfies your immediate requirements yet meets your long-term needs as well.

The secret to making the best decision is introspection. You've got to ask yourself a lot of questions about what you want out of a grill. It would be impossible to capture every possible question, but here are the big ones that I would ask if I were sitting at your kitchen table to devise your purchasing strategy:

• Size – How many people will you cook for at one time? How much food will you need to prepare all at once? How much space do you have to use and store a grill? The primary dimension of a grill is cooking surface area, and this will determine how many burgers, steaks, or chops you'll be able to prepare simultaneously. So whether you're cooking for two people or a dozen, choose the size appropriately. Separately, the footprint of the grill should also be evaluated to make sure that it will fit in the available space.
   
• Location – Where will you do most of your grilling? On your deck? On your patio? On the road? If you want to cook on your wooden deck, a gas grill is safer because you don't want to burn your house down with a stray hot briquette from a charcoal grill. A patio surface such as concrete or stone is safe for charcoal. The question about cooking on the road brings up the consideration of a portable grill or a larger size unit that is still somewhat convenient to transport.
   
• Frequency – How often will you cook on your grill? Five times a year? Five times a month? Five times a week? If you're only planning to cook a few times a year, then don't invest in some large and very expensive rig. It's simply not worth it, so buy a less expensive grill. If you're a five times a month person, then I recommend investing in a very good grill. But if you're a five times a week person, then you'll definitely want to invest in a unit that is going to deliver outstanding performance and reliability over the long haul.
   
• Convenience – How much meal preparation time will you typically have? For example, are you always in a rush throwing together your evening dinner, or do you have the luxury of moving at a more leisurely pace. The objective should be to minimize the hassle (either real or perceived) of cooking outdoors, and if you're rushing around to make dinner, then you're not going to have time or patience to light off a batch of charcoal. You're going to want to turn the knob on the propane tank, press the ignitor, and be ready to cook in less than 10 minutes. But if time is not a concern, then charcoal becomes a very good option.
   
• Seasonality – Will you cook year-round or only in fair weather months? This is sort of an offshoot of the frequency line of questioning. Year-round grillers are typically in the five times a week category, so a serious evaluation and investment are warranted. Gas grills have a slight edge because you'll spend less time outside getting the fire going in winter months, although charcoal grills are perfectly fine for cold weather diehards. Those who will put their grills into a hibernation mode for the winter should be aware that gas grills will need to have a little maintenance performed on them after sitting idle for several months.
   
• Capabilities – What features and functionality are must haves? Which are simply nice to have? You've got to get a good idea of what you want to do with your grill and what you want it to do for you. Basic attributes such as size of the available cooking surface and construction quality are important, but you've also got to look at operational aspects such as ease of starting a fire, temperature evenness across the entire cooking surface, and ease of cleaning (including dumping ashes on charcoal models). Functional considerations should also be made, such as a built-in side burner (gas grills), rotisserie, and other add-ons that are available from the manufacturer in the standard package or as options.
   
• Budget – How much can you afford? I suggest having two numbers. The first should be your preferred maximum expenditure. The second should be your stretch number, some higher amount above the maximum that you would be willing to pay for your ultimate grill. The thinking here is that if you discover a unit that is perfect in every way except that its price exceeds the preferred limit, you then give yourself license to purchase it as long as it doesn't exceed the ultimate limit. You should spend be prepared to invest wisely without necessarily taking the el cheapo route.
   

There are myriad other considerations, of course, but the factors cited above are the main ones to keep in mind as you contemplate your many options.

Charcoal vs. Gas

As you are probably aware, there are two schools of thought about fuel. On one side you've got the folks who believe that charcoal is the one and only fuel that should ever be used to grill meat. Lined up on the other side are those people whose belief system sees gas as the only way to true grilling enlightenment.

Get over it, people! Seriously. My view is that charcoal and gas are both great but for different reasons. In fact, I think that every serious griller should own at least one charcoal grill and one gas grill in order to respond to the full spectrum of grilling scenarios. The next two posts will cover the particulars of charcoal and gas, respectively.

And while electric grills are clearly outside the scope of this series (and my outdoor cooking life in general), they do deserve the slightest mention here. An electric grill is often the only option available to apartment dwellers whose landlords strictly forbid the use of either charcoal or gas.

Next Steps

If you are in the market for a new grill – either as a first-timer or a seasoned pro looking to replace an existing unit or expand the fleet – then use the insights shared above to inspire your thinking on the matter. Get out there and see what types of grills are available. Talk to your friends about their grills and what they like or don't like about them. Just do the research and devise a sound procurement strategy rather than just spend 10 minutes in Home Depot to haphazardly buy whatever random product looks cool and happens to be on sale.

Got questions? Just send me a message and I will gladly respond.

Next Post: Part 2 – Buying a Charcoal Grill
Coming Soon: Part 3 – Buying a Gas Grill

Equipment Tip: Invest in a Good Wire Brush

I am frequently blown away by the countless BBQ accessories that are on the market. Some of the new products are quite innovative, although many fall short in terms of utility or performance.

Consider grill cleaning products. There are a ton of them out there, but most of them are garbage. Today's post provides some very worthwhile insights on how to select a grill brush that is effective, inexpensive, and safe. But before getting to the good stuff, we should take out the trash.

For example, one should stay away from gimmicks like the steam cleaning grill brush. It's an expensive product that is also quite ridiculous because the steam is unnecessary if you're cleaning your grill at the proper time, which is when the grates are hot (more on that below).

I also recommend against any sort of motorized grill brush, These units lack power, plus they require proprietary (and typically expensive) replacement brushes.

Stay away from gimmicks!

Let's face it, it's hard to beat a real wire brush, the kind that requires a little elbow grease. However, I'm not talking about your everyday grill brush. The kind of brushes that you find in the BBQ section of any big box store are usually of very inferior quality.

The main problem with the el cheapo models is that the bristles bend and get worn down very quickly. What's more, the bristles can break off, adhere to the grill unnoticed, transfer onto your food, and possibly get ingested. Not good.

I experienced the detached grill brush bristle phenomenon myself a couple of years ago. It happened while feeding my face at a restaurant. I won't name the joint, but let's just say it was a national chain that specializes in chicken wings, beer, and lots of sports on big TVs.

While taking a monster bite into a tasty burger, I all of a sudden felt a sharp pain in the back of my mouth. It was evident something was wrong, perhaps a loose filling or something along those lines. Rather than swallow, I diligently worked my cud until I could spit out the foreign object. It turned out to be a long but thin bristle from a cheap grill brush. The manager came over and apologized profusely while laying blame on the kitchen staff. Lesson learned: loose bristles are not your friend.

I've often said that the best grill brushes aren't on the shelves with the BBQ stuff; rather, you need to check out the painting supplies aisle at Home Depot or Lowe's for incredible wire brushes with heavy-duty stainless steel bristles that offer superior scraping performance without falling out. These products are typically around $6, so the price is right, too.

Now THIS is an excellent grill brush!

And while you're selecting a new brush, you should also pick up a high-quality paint scraper to remove some of the difficult bits from your grill grates. As an alternative, sometimes the kick-ass stainless steel brushes described above have a little scraper on the end. Shop around to find what's right for you.

There's a product out there called The Texas Brush. As the name implies, it's big. The brush head is oversized, and the handles are available in 2-ft. and 4-ft. lengths. But at $50 this brush is a little too expensive, especially when you consider that it has the same kind of heavy-duty bristles as the less-than-$10 models at your local home improvement store. Unless you need a jumbo brush with a super long handle to reach the deepest, darkest recesses of your monster BBQ pit, I would suggest not buying into the hype of The Texas Brush.

Finally, please note that the proper time to use a grill brush is while the grates are hot. The easiest way to do this is to work the brush on the grates right after you've removed the meat and taken it inside to the kitchen. While the meat rests, come back outside and make a few swipes with the brush before your grill or smoker has had time to cool off. This way it will be clean as a whistle before your next outdoor cooking extravaganza.

Looking Back at 2012

What a year we had. We celebrated our 5th year at COFaQue and also participated in a pair of KCBS events.  This was quite a set of accomplishments given the challenges associated with trying to align the schedules of our quite busy team members.

Bluemont BBQ Bash (Kirk, Dwayne, Michael, Eric). We had really nice weather on the mountain this year, and we enjoyed something that we didn't have in 2011: electricity.  The great part about having so many engineers on the team is that the guys did an excellent job of wiring up our cook site for lights, fans, music, etc.  The lighting in particular was first rate, but we had just one problem: bugs. There were probably at least a dozen different types of bugs that swarmed all over us and the meat we were trying to prepare in the middle of the night.  Some of the smaller bugs looked like the pepper in our pork rub, so we had to meticulously remove them from the meat.  It was a real pain in the ass, but we got the job done.  There were many more teams this year, which was the second annual event hosted by Great Country Farms. (photos)

COFaQue (Kirk, Luke, Dwayne, Michael, Eric). We always have a good time at COFaQue.  This year we did something we have never done at any competition: we flew without a plan.  Let's be clear, we worked from a very detailed list of meat, gear, and supplies; however, we did not have a preordained cooking schedule.  We simply worked out everything on site, and this low-key approach allowed us to have more fun at the event.  The highlight, of course, was seeing our own Luke Darnell on stage with his musical partner LeAnne who together form Sweet Tea Blues. (photos)

Pickin' in the Panhandle (Kirk, Luke, Dwayne). At the time that our team was profiled by a local news outlet, we thought we were going to have smooth sailing, but in reality this event presented several challenges.  For starters, we had only three team members.  While we had postulated that we could meet all of the competition obligations with only three guys, the real trick was getting all of our stuff into just three vehicles.  Guess what?  We did it, and we felt pretty good about it.  The other difficulty we faced was the weather, because on Saturday we had some winds and torrential rains that threatened to trash our camp.  We held down our canopies and survived with minimal damage.  The main thing was that we made all of our turn-in times despite the storm hitting us during our busiest period. (photos)

Even though our scores weren't that great, we accomplished our main mission this year, which was to get together as a team as often as possible and have fun preparing BBQ for ourselves, our friends, and the judges.  Our BBQ is not the best on the planet (although it is pretty damn tasty), but we always have a good time doing what we do, and that's all that counts.

Separately, one of the biggest changes this year was how we communicated information about our team.  This web site was not updated as frequently as it had been in prior seasons, and the main reason for this is the focus we placed on our Facebook page.  Facebook is simply more versatile for us when it comes to posting updates, sharing photos, and making general observations about the world of BBQ.  We'll try to do a better job of updating this site in 2013, but please keep in mind that Facebook is where to find the stream of real-time updates.

Getting Ready for the 2012 Season

The gang from Smoke Dreams BBQ is in prep mode for a competition season that will start in July and wrap up in October.

Events. Would you believe that there are nearly 30 KCBS events within a 220-mile radius of Ashburn? With so many competitions to choose from, we have the luxury of being selective based on event size, proximity, cook site dimensions, and a variety of other factors. Check out our upcoming events page for complete details.

Equipment. Our site plan calls for using a pair of 22½" WSMs and one 18½" WSM as our primary cookers. One of the big WSMs will handle our pork butts and spare ribs while the other will take care of a couple of briskets. We're going to use the smaller WSM for chicken thighs. An old 18½" Weber One-Touch will be on hand just to provide some higher heat for us to set our sauces on the ribs and chicken.

Cook Site. With another WSM 22.5 in the mix, we are able to go to an all-Weber line-up in 2012. This will streamline our cooking process and also make it easier for us to transport our gear. The overall configuration of the cook site feature improved traffic flow and better protection from the rain. There will be dedicated workstations for preparing food and assembling boxes, and washing our many utensils.

Recipes. This is where the magic is happening. We are completely overhauling our method for chicken, and our approach for ribs has undergone a slight modification. Our team uses three rubs in competition; the two that we use on pork and chicken will not be changing at all this year, but brisket rub is undergoing a little bit of an overhaul right now, primarily to refine the balance of the seasonings.


We hope to see you on the BBQ trail!!

Welcoming Another WSM to the Family

Hey y'all. I am pleased to report that I finally acquired one of my dream smokers. No, I'm not talking about the totally amazing Pit-Boss from American Barbecue Systems. That bad boy would set me back at least $4K (but one of these days I'm gonna own one). What I'm referring to is the monstrous but affordable 22.5" Weber Smokey Mountain Cooker that I picked up from Amazon for less than $350.  (see assembly photos)

This big beast is truly impressive. I like not only its gargantuan capacity – it can hold a couple of full-size packer cut briskets without any difficulty – but also its temperature control and fuel efficiency. The jumbo WSM will run rock steady at 225-250°F for 13-14 hours (or longer) on just one load of charcoal (using the Minion Method) and with minimal vent adjustment.

My new smoker is actually the second 22.5" WSM that we've brought into the team. Some of you regular readers may recall that Luke bought one in May 2011, and we used it on the competition circuit this past year. Having had previous experience with the unit, the first cook with my own unit was flawless.

I broke in this enormous beauty with 2 racks of spare ribs (cut St. Louis style), 1 whole chicken, 10 chicken thighs, and 1 eye of round roast. That's a lot of meat to cook at once, but it's no big deal with the 22.5" WSM. This unit can accommodate a couple of  racks of ribs without any difficulty. I could have gotten 3 on the top rack if I curled them a little.

     

The thing about ribs is that they are delicious but they take up a lot of space in an inefficient manner. Some people use rib racks, but I prefer to cook ribs flat rather than at an angle. In the months ahead I'm going to maximize vertical space by using an additional grate that I either buy or build. But none of this really mattered at the time of the inaugural run, because the bottom line is that these were the best ribs I ever cooked. Seriously... they were that good.

The whole chicken was done in the beer can style, and the thighs were prepared just like we do for competitions. The resulting product was flavorful and juicy, just like one would expect from a WSM running at the perfect temperature.

     

So, what's next for the team now that we have another WSM? For the upcoming competition season we will run with my 22.5" WSM, Luke's 22.5" WSM, and Eric's 18.5" WSM. We'll also bring along a 22.5" Weber One-Touch for keeping food warm and/or setting sauces.

Our all-Weber line-up is poised for success in 2012!!

COFaQue 2011

The team recently participated in its 4th consecutive COFaQue event in Aldie, Virginia. One part BBQ competition, one part music fest, and one part bacchanalia, COFaQue is fun on a stick, and we do whatever we can to engineer our summer schedules around this incredible event.

Although we didn't pick up any hardware this time around (slight disappointment), this year's competition was very special because it marked the first time that all six members of the team were together at the same time. This was made possible because Tim arrived home from Afghanistan the morning of the event so that he could begin a three-week break stateside.

It was a delight having Tim back in the mix, especially given that it was the first time in months that he was able to prep some killer 'que.  We screwed up, however, by being so busy within our cook site as to forget that we should have taken a picture of us all together (bummer).

Speaking of busy, we had some turn-ins that were absolutely insane. Although COFaQue has 60 minutes between turn-ins vs. the 30 minutes between categories at at KCBS event, we competed in eight categories spread across three turn-in times, which meant that there were some simultaneous turn-ins:

• Appetizers – Mini Donut Bacon Burger Bites (3:00pm)
• Other Grilled (non-meat) – Roasted Veggie Mélange (3:00pm)
• Non-Grilled Sides – Sweet and Tangy Red Slaw (3:00pm)
• Chicken – Amazin' Chicken (3:00pm)
• Beef (except brisket) – Cosmic Flank Steak (4:00pm)
• Beef Brisket – All-American Brisket (5:00pm)
• Pork (except ribs) – Bitchin' Pork Butt (5:00pm)
• Dessert – Cantaloupe Pie (5:00pm)

Mise en place for the Roasted Veggie Mélange

The most hectic turn-in was the one at 3:00pm because we had four separate things going on. Luke was in charge of a very colorful veggie dish, Eric stepped in to help dish up the cole slaw, and Dwayne assisted Kirk with the final saucing of the chicken. Michael took on his usual assignment of prepping some gorgeous boxes, and just about everybody helped get the appetizers ready.

The Mini Bacon Donut Burger Bites were decadently delicious. They were a lot of work, but well worth the effort as the fourth item for the 3pm turn-in. We started by making little bacon weaves which we fried up on the camp stove griddle. The Krispy Kreme donuts (which took the place of the buns) were then sliced, and the original idea was to butter them before toasting them on the grill, but we decided to use bacon grease instead (yum!).

Bacon Donut Burger - The 8th Deadly Sin

We hand-formed some 7-oz. patties of 85/15 ground beef, grilled them to perfection, and then melted on some high-quality American cheese. We turned these burgers into appetizers by inserting skewers and dividing them into quarters.

After being toasted the donuts took on a cotton candy-like flavor, which when paired with the bacon, cheese, and chargrilled burger created a sumptuous mouthfeel and a glorious taste. They were outrageous!

The team would like to give a special shout out to Leigh Anne, a good friend of Smoke Dreams BBQ. Not only did she bring the cantaloupe pie for the dessert entry, but also she fetched us ice and expertly filled in with some impromptu sous chef duties when the rest of us had our hands full. What's more, she didn't mind one bit when the ol' Goofus barked orders like a drill sergeant as we all scrambled to get everything finished up to meet our 3:00pm turn-in time. Thanks a ton, Leigh Anne... you are a helluva trooper!!

We were thrilled to have so many friends come out to cheer us on, including some who camped out for the weekend.  Unlike prior years, we only stayed over on Friday night, preferring to pack up our gear and head outta Dodge on Saturday night in advance of some looming storms.  All in all we had a great time, cooked a lot of awesome food, hung out with some really fun folks, slaked our thirst on a sufficient supply of ice cold cereal malt beverages, took a few pictures, and enjoyed the camaraderie that has become the hallmark of the Smoke Dreams BBQ team.

First KCBS Competition Is In The Books

The members of Smoke Dreams BBQ endured some hot and humid weather on July 29 and 30 to successfully survive their first KCBS competition. The event was the 1st Annual Bluemont BBQ Bash held at Great Country Farms in Bluemont, Virginia.

Before we even got to Bluemont, the team enjoyed some nice publicity from an article in Leesburg Today, one of our local papers. The ol' Goofus gave a nice interview to a cub reporter about the upcoming event, and lo and behold almost half of the story was about us. This was pretty good publicity!!

hog-nosed pitmaster preps spare ribs

Once we arrived at Great Country Farms we moved into a spacious 24'x24' cook site, the largest the team has ever enjoyed. This gave us plenty of room to spread out our cookers, tables, coolers, and other gear that we need to operate a productive and efficient outdoor kitchen. We didn't have to worry about stepping over each other or any of our stuff.

We loaded in, set up, and prepped on Friday, and the temperatures peaked at about 103°F. We chased every beer that we drank with a bottle of Gatorade and a bottle of water. I couldn't believe how much fluid we consumed just to stay hydrated. We went through a lot of ice, but thankfully the competition organizers had some on site so we could restock for $2/bag whenever the contents of our coolers started to get a little watered down.

Sweltering in the heat and humidity, we trimmed up all the meats and got everything ready to go for a long night of cooking. Thinking that we were going to have electricity, we brought some lights and other gear that required juice – like fans to keep us cool. However, once we got there, we discovered that the organizers were providing water but not electricity. Thankfully, Eric had a buddy in the area who owned a generator, so he was able to borrow it, thereby providing electricity without too much trouble.

Big Daddy loaded with meat

We started our fires at about 10pm, using Kirk's trusty turkey fryer burner to effortlessly ignite our charcoal chimneys. With Dwayne as the team's official pyromaniac, we got Luke's 22.5" WSM going first (brisket) and then at around 2am we fired up the Big Daddy Smoker (pork butts and ribs).  Kirk's little Brinkmann smoker didn't get lit off until Saturday morning because the chicken doesn't take that long, plus it was the first turn-in at noon.

Timing is always a challenge at a BBQ competition, but with this being our initial KCBS outing, our turn-ins were only 30 minutes apart versus the hour that we had enjoyed at previous non-sanctioned events. The period from 11:30am until 1:30pm was the most hectic yet exhilarating experience of our lives, but we got through it and turned in everything on time.

delicious pork is shredded, sliced, and boxed

Our meats were pretty tasty, but knowing that one-seventh of our score was to be based on appearance, we made sure that our boxes looked nice. For that we have Michael to thank because his box preparations were professional and meticulous. We used Bibb lettuce for the first time and inserted some parsley as an accent. The variegated look of the Bibb lettuce was awesome, and it's a technique that we will continue to refine for subsequent competitions.

tessellated blackberry goodness

There were couple of optional categories that we entered. The first was where local V.I.P.s (e.g., politicians, civic leaders) judged a box that was turned in at 2:30pm. We had a second batch of chicken ready to go, so we served that up for them. There was also a blackberry-themed dessert category, and we were fortunate to have Luke's friend, Leigh Anne, prepare a delectable and creamy number that had blackberries in it and on it. Yum!!

So, what about the results? Here's how Smoke Dreams fared against the 25 other teams:

• Chicken (153.1432) - 21st place
• Pork Ribs (157.7146) - 10th place
• Pork (160.0000) - 10th place
• Brisket (134.2856) - 24th place
• Overall (605.1434) - 17th place

The V.I.P. entry came in near the bottom, but that's okay because our aim was to impress the Certified Barbeque Judges in the KCBS categories not the inexperienced palates of the local celebrities. The dessert came in 8th out of 14.

All in all we were very delighted by our performance, especially because in specific categories and/or the overall rankings we came out ahead of caterers, restaurateurs, teams that sell BBQ-related products, and teams with big smokers and years of experience under their belts. Not bad for our KCBS debut, eh?

Want to see more? Check out the pictures.

Bring On The Competition!

The team is ready to go for two upcoming competitions: Bluemont BBQ Bash (July 29-30) and COFaQue (August 12-14).

We've got a thorough but concise checklist for the gear that we'll be taking and a definitive shopping list for the food and other supplies that we'll need to pick up beforehand. We may not be the most seasoned BBQ team on the circuit, but we are certainly among the best organized.

Speaking of seasoning, I've made up large batches of all three proprietary rubs and six homemade sauces in advance of the competitions. Additionally, our cooking methods have been finalized, although I'm still working on our precise timings for this our first KCBS event.

We will have a sprawling 20'x25' cook site, the largest space we've ever had. It will be nice to have plenty of room not just for our smokers, but also for a food prep area, washing station, buffet table, and snooze center. I created a scale drawing of all of our cookers, tables, etc. so that when we load in there won't be any confusion about what goes where. Are we efficient or what?

Thinking about attending one or both of these events? Hit the Contact Us page and drop us a line so that we know to expect you.

Fueling the Fuel Debate

I detest partisan politics. I feel that those who hold either purely Democratic opinions or exclusively Republican views are typically unable to look at any particular issue holistically. I suppose that's why I'm an independent thinker with opinions that crisscross party lines.

My nonpartisan views extend into the realm of outdoor cooking as well. When it comes to the endless debate about charcoal vs. propane, my view is that both do well at different tasks and in different situations. I personally own 5 charcoal units (2 grills and 3 smokers) and 4 propane devices (2 grills, 1 camp stove, and 1 high-output burner), so there's no way I can be branded as either a "charcoalist" or a "propaner". That I have such a diversity of outdoor cooking gear gives me the right to comment on charcoal and propane in a completely unbiased manner.

I don't have much patience for anyone who espouses a one-sided view on fuels used for outdoor cooking, so when a high-falootin' food writer named Josh Ozersky published an article entitled "Barbecuers, Unite! Why Gas Grills Are Evil", I really got torked off. In this piece – which can only be described as a fanciful, one-sided rant against propane – Mr. Ozersky demonstrates partisanship at its finest (or worst, depending on your point of view).

I have nary a clue about what caused Mr. Ozersky to hate gas grills so much. It could have been some horribly traumatic event that befell him as a child. Maybe it's just that no one has ever demonstrated for him the proper combination of a high-performance gas grill and an exceptional technique. Regardless of the rationale for his views, this guy's blistering screed got my blood a-boilin' mainly because he crossed the line when he went from merely criticizing gas grills to seemingly denigrating the people who use them.

Despite his being a James Beard Award-winning food journalist, Mr. Ozersky allowed some inaccuracies and misconceptions to get tangled up in his overworked and cloying prose:

1.) He says that propane users give up flavor. What? Are you kidding? The gas grills I use can sear a steak, grill a burger, or roast a chicken as good as any charcoal grill. Throw some wood chips in the smoker box, and you'll be infusing hickory, oak, or some other flavor just like you would if you were scattering them atop a charcoal fire. Based on the equipment I use, there is no difference between gas or charcoal when grilling. (Smoking, on the other hand, is a different story... keep reading.)

2.) Mr. Ozersky writes: "Gas is grossly artificial, abstract, a formula for the feeding of indifferent crowds. There are no flare-ups, and no ash to throw away, but there is also no crust, no fire, no woodsy taste or sizzling, succulent fat." No flare-ups? I've had plenty of them on gas grills over the years, typically at times when the succulent fat (which is dependent on the meat not the grilling method) sizzled just a little bit too much. No fire? The last time I checked, there were actual flames (a.k.a. fire) coming out of the burners. No crust or woodsy taste? At the risk of sounding like Hank Hill, come to my house, Mr. Ozersky, and I will show you what propane can do to put a nice crust on a steak and infuse some good smoke flavor.

3.) He also states that "as a free and mobile people, we should be able to grill wherever we want: on roofs, on beaches, in parks, in arena parking lots. But all of these are places your gas grill can't go." Dude, I don't know about you, but I think just about every municipal, county, and state fire safety code in the nation prohibits the rooftop use of a charcoal grill. And regarding not being able to take one's gas grill to the beach, to a park, or to some tailgating event, I'm confused as to why Mr. Ozersky has never heard of an innovation called a portable gas grill. They exist. You can buy them. The Weber Q series is one of the more popular alternatives in a market that offers a plethora of options.

4.) What really confounds me is how the author asserts that "gas grilling is actually much more complicated and laborious than real grilling". Say what? When I want a really quick burger I can light a gas grill and cook a batch of patties quicker and with much less effort than on charcoal. Mr. Ozersky's basis for contending that propane is more of a chore is "the drive, inevitably at the last minute, to refill your propane tanks because you forgot to close the valve, or because, being dead, blank, enormous metal spheres without any kind of fuel gauge, they impart no information to their owner." My good man, forgetting to close a valve is called being a dumbass. By the way, if you want a pretty good idea of whether a tank is almost empty, just pick it up to see how heavy it is ... it's not that difficult. Or you could simply buy a gauge. And for goodness sake, it's a well-known best practice to keep a second tank (a full one) ready to go as a back-up.

I don't want today's post to turn into a bashing of Mr. Ozersky and, by extension, charcoal. To set the record straight, I am not disrespecting charcoal at all. I have simply highlighted the fallacies of the author's position on propane. Furthermore, if Mr. Ozersky had done a better job of making the distinction between the methods used for slow-smoking BBQ and the techniques more closely associated with grilling – between which he indiscriminately switched in his companion article entitled "Five Things Americans Need to Know About Barbecue" – then I might not be putting up such a fuss. So, let me further clarify my position.

Grilling (high direct heat) is different than smoking (low indirect heat). For example, when my team prepares BBQ at a competition, the only heat that touches the meat is that which emanates from charcoal and wood. In fact, the KCBS rules prohibit me from using propane. And even if I could use propane I wouldn't do so because the end product wouldn't turn out the same. This is because when cooking for hours (instead of just minutes), the cumulative taste effect produced by charcoal is measurably better and different than propane.

Am I saying that I couldn't smoke a pork butt on a gas grill? No, not at all. If given a full tank and a decent gas grill with good burner control (e.g., my late-90s model Weber Genesis), I could definitely do it, and it would be damn tasty, too. It's just that I could make a better pork butt on a charcoal grill or smoker.

I suggest that if you're in no rush to eat and have the time to light off a chimney full of charcoal to grill up a juicy flank steak or nice piece of fish, by all means do so. But if you're pressed for time with hungry family members demanding grilled chicken ASAP, or if you're planning on grilling some sausages when it's 28°F with falling snow, a gas grill is the unit of choice. That's why I recommend that every grilling or smoking enthusiast should have at least one of each asset type, and 1 in 5 actually do. Versatility is the key!

But the 'fuel wars' aren't limited to just charcoal vs. propane. There is a great divide within the charcoal camp about the use of briquettes vs. lump charcoal. Once again, I am decidedly neutral on the matter. There are occasions when I use Kingsford briquettes instead of Royal Oak lump and vice versa. Heck, there are even situations where I use both to simultaneously enjoy the virtues of each.

Yes, it's true that lump charcoal is free from fillers, burns hotter, and imparts a slightly superior taste on meat. But lump is also of irregular size, meaning that it doesn't pack well to minimize airflow for really long cooks, and it typically burns out quicker. An insightful analysis offers a more detailed comparison. Different strokes for different folks, right?

Here are some interesting stats to consider:

• Of Americans at least 21 years of age, 71% own at least one outdoor grill and/or smoker. Of this population, 67% own a gas grill while 46% own a charcoal grill. (source: Weber)
   
• 1985 was the first year that the number of gas grills sold in North America exceeded charcoal grills. Gas has led the way ever since, and in 2010 over 8.5 million gas-fueled units were sold compared to 6.2 million charcoal units. (source: HBPA)
   
• There were more than 826 thousand tons of charcoal sold in North America in 1993, and at that time 97.9% was in the form of briquettes and only 2.1% was lump. In 2010 the total amount of charcoal sold was 1.04 million tons, but the proportion of lump had risen to 11.0%. (source: HBPA)

So, here's the bottom line, people: just get outside and cook! I don't care if you're grilling or smoking, using charcoal or propane, or firing up briquettes or lump. The main thing is to get out there and do it. And don't think of cooking outdoors as just something that's done in warm months. There is no such thing as an outdoor cooking season. It's a 365-day-per-year opportunity that with the right equipment, techniques, and attitude you can seize whenever you want. Own it!!

Vegan Ribs Part 2

photo credit:
Doug Beghtel/The Oregonian

Some of you probably recall my April 23 posting on vegan ribs. There's no disputing the fact that the topic of meatless ribs was a little unusual for this blog, but the story had legs. It caught the attention of Grant Butler, a food journalist friend (and one of my high school buddies from Kansas City), who earlier today published a wonderfully written follow-up piece on the web site for The Oregonian, Portland's daily newspaper.

I had a wonderful time reconnecting with my old friend for this story, and it proved that a kitchen collaboration between a vegan and an omnivore was not only possible but also an absolute delight!

Nice Showing at Falls Church Competition

The boys from Smoke Dreams BBQ participated in the Tinner Hill Barbecue Competition in Falls Church, Virginia, on June 11, 2011. This was our first competition of the year, and one that netted us 1st place in Chicken and 2nd place in Pork Ribs. This was a pretty respectable performance for our first outing of the season.

This level of success almost wasn't possible. In fact, the whole event was put in jeopardy when the 2000 Chevy Venture driven by Goofus died on the highway. Specifically, the serpentine belt on the BBQ Wagon snapped right in the middle of rush hour traffic in Interstate 66 just a few miles from Falls Church.

Thankfully, the car was able to limp along to the competition site. The team unloaded the gear and then the Goofus arranged for a tow with barely a hiccup in the plan. (Special thanks to Mrs. Goofus for bring the repaired vehicle back the following day.)

We were big winners in the Chicken and Pork categories. Our BBQ chicken thighs were moist, not overcooked, and perfectly sauced - 1st place! We made 4 racks of delicious spare ribs that were tender yet not cooked so much that they fell off the bone. A good balance of flavor and tenderness scored us 2nd place.

     

We cooked one 15½-lb. brisket and another than came in at 12½ lbs. We used Luke's 22.5" WSM for the job, and that thing ran for more than 15 hours on one load of Kingsford.  It was still going strong when we had to pack up our cook site, so we were obligated to shut it down by dumping the hot coals in an ash can.

Anyway, the whole brisket was on for about 12 hours and then the point was removed, re-seasoned, and smoked for an additional 2 hours. The team smoked up three 8-lb. pork butts on our Big Daddy Smoker for about 9 hours. The meat was tender and had some really tasty bark.  Sadly, neither of these meats cracked the top 3 in their respective categories.

    

We had a great time at the event (as evidenced by the photos). There was good music, plenty of cold beer, and – best of all – remarkable camaraderie among the team. It was the classic "work hard, play hard" approach, and it yielded many dividends... including a super cool trophy and nifty medal.

Summer is Heating Up

Over the past couple of weeks the ol' Goofus has been busy getting ready for a big season of BBQ.

Preparations have included producing 5 lbs. (¾ gallon) of pork rub and preparing more than 3 gallons of sauce spanning 4 varieties. An additional gallon of sauce covering the remaining 2 varieties will soon be concocted so that the full complement will be in stock for everything that we've got going on:

• The Tinner Hill Barbecue Competition will be the team's first of the season, and it's coming up fairly quickly: June 10-11 in Falls Church, Virginia.
  
• On Saturday, June 25, three members of the team will be pulling beer taps instead of gripping tongs. That's because we will serve as volunteer pourers at the Northern Virgina Summer Brewfest in Leesburg, Virginia. We've done this for many years and can confirm that's always a good time, rain or shine.
  
• We've submitted our application for the 1st Annual Bluemont BBQ Bash July 29-30 in Bluemont, Virginia. This will be our first KCBS-certifed competition, and we can't wait to wow the judges with some tasty 'que.
  
• No summertime list would be complete without COF-A-Que, the event that started our competition BBQ careers back in 2008. Details aren't available yet, but this massive annual gathering will start at 6pm on Friday, August 12, and close down on Sunday, August 14, at around 4pm.
  
• We've been invited by a local brew club to provide BBQ for them at MASHOUT, an enormous beer-themed retreat in Rocky Gap, Maryland. The event is one week after COF-A-Que, so needless to say we'll have to rally strong to handle back-to-back parties.
  
• As if competitions weren't keeping us busy enough, the Goofus has had a couple of catering gigs where hungry patrons have paid him to smoke meat. Not bad, eh?

We hope to see y'all on the BBQ trail!

BBQ on TV Goes Bigtime with Major Network Telecast

I love watching BBQ-themed programs on TV. BBQ programming is going to hit a major network this Memorial Day weekend when CBS airs the one-hour special, The Ultimate BBQ Showdown. The network feed will be at 2pm Eastern on Saturday, May 28, but check your local listings.

If you've watched some of the other BBQ shows – Food Network's Best in Smoke or TLC's BBQ Pitmasters – then you'll definitely recognize some familiar faces. Many of the competitors on The Ultimate BBQ Showdown were featured on BBQ Pitmasters, which is no surprise given that both shows were developed by the same producers.

Myron Mixon of Jack's Old South BBQ was a judge for Season 2 of BBQ Pitmasters, but this time he's a competitor. Going the other direction is Chris Lilly of Big Bob Gibson Bar-B-Q, who was a competitor on Best in Smoke now taking on judging duties for The Ultimate BBQ Showdown.

Check out the trailer:

Watch live or set your DVRs, people!!

Montreal Grillfest

The people of Canada are extremely hospitable. They really like to roll out the red carpet for their guests, and that includes plenty of good food and excellent drink.

A Canadian will do anything to make someone feel right at home, even if that means allowing one of their guests to commandeer their backyard and convert it into a sprawling grilling pavilion.

When my boss (who is based in Montreal) asked me to orchestrate a couple of team-building cook-outs to add some fun to our multi-day strategy session, I jumped at the opportunity and immediately started thinking about menu items. After I shared my plans with my boss, he was so intrigued that he bought a new grill for the occasion.

Since I would be driving on this trip rather than flying, I told my boss that I would bring my pop-up canopy to shield us from the non-stop rain that was in forecast. In addition to my suitcase for the hotel and my laptop for business, I also packed my portable work table, an assortment of grilling tools, and other cook-out essentials.

My boss (shown with me in this picture) hosted the meetings at his house, which was super convenient for planning a cook-out. I arrived early on the first day so that we could set up the canopy and get our outdoor kitchen fully configured.

On the first night I made something basic to break in the new grill and become familiar with its cooking characteristics. To keep things simple we grilled up some fat, juicy burgers that I formed by hand only moments before throwing them on the grill. I applied just salt, pepper, and a kiss of Italian seasoning. They were so good that each of us ate two. Super delicious!

The following night's menu was a little more elaborate because we expected some more guests. I thought we should start things off with some stuffed jalapeños. My Canadian colleagues had never heard of this spicy item, so I knew they would be in for a treat. I decided to make a buffalo chicken-style filling because it's the best for first-timers.

    

I prepped and stuffed two dozen peppers and grilled them over medium-high indirect heat for about 50 minutes. Every single one of the guys was blown away by the taste, and they all agreed that these Mexican jalapeños paired quite well with Canadian beer. That's NAFTA in action!

We had a two-meat main course: marinated flank steak and Caribbean-style chicken.

The recipe for the incredibly awesome flank steak marinade was provided courtesy of my team member, Dwayne. It has ketchup, brown sugar, soy sauce, and a very special ingredient: just a touch of Galliano liqueur. The key element of the Caribbean chicken is a wet jerk seasoning that I smuggled over the border. I cooked up about 2.5kg of flank steak and 9 chicken breasts. Oh, man... these meats were delicious!!

I chargrilled some red bell peppers and red onions to accompany the flank steak and chicken, and we served up all the deliciousness on little ciabatta buns from Costco. (BTW, the Costco in Montreal was just like any Costco in the States, except that everything was in French.) I also prepared roasted potatoes with yellow onions and green peppers as a side dish (foil packets in the picture above).

The bottom line is that everyone was delighted by the food, and we had a grand time socializing in the backyard, drinking beers, and eating stuff right as it came off the grill. It's the way all parties should be.

Now I need to convince my boss to buy a smoker so that we can do some real BBQ the next time I visit. I would like to make some pulled pork – or porc effiloché – for my Canadian friends. Sounds like a good idea, eh?