What a Difference a Year Makes

This weekend marks my second time to cook the Smokin' Red Dirt BBQ competition in Enid, OK.  I blogged my results from last year in this contest.  This year was a different outcome entirely.  I'm cooking some different flavor profiles, and some different techniques... and they paid off.

Results from this year's contest:

Chicken - 13th

Ribs - 3rd

Pork - 3rd

Brisket - 13th

Overall - 3rd

My wife is really appreciating the new decor of our living room mantel.

This is the team ID sign I got when I signed in at the contest... The real question remains... HOW DID THEY KNOW???

Next stop Overland Park Sams contest!

Operation BBQ Relief

You've seen the pictures and videos of the devastation in the Northeast due to hurricane Sandy.  Now you have a chance to help.

Operation BBQ Relief is a not-for-profit 501(c)3 organization founded in May 2011 to help victims of the Joplin, MO tornado.  The group, headed by Stan Hays (County Line Smokers), Jeff Stith (Big Creek BBQ), and Will Cleaver (Sticks N Chicks BBQ), was able to serve over 120,000 barbecue meals in less than two weeks during the operation in Joplin.  This was made possible by businesses who contributed food and supplies and people from across the country who donated cash.  As a result of the operation in Joplin Operation BBQ Relief was born. (from the OBR website)

Head on over to their website and check out some photo albums and videos of prior operations.

Currently they are working on securing TWO locations, one in New York and one in New Jersey, and are attempting to raise $15,000 to fund that operation. So far many businesses have donated charcoal, rub, meat etc. and many individuals have given cash to help reach this goal.  I would encourage everyone who reads this blog to click to the donation page, and give a tax deductible cash donation to help feed those affected by Hurricane Sandy.  100% of the funds donated for will go toward disaster relief!   If you're in the area, contact OBR and volunteer to help them cook, serve, clean, or  whatever you can do.

Check OBR out and "like" them on Facebook

Follow OBR on Twitter

Finally found some Tri-Tip!!!

While living in Bakersfield, California during the Summer of 1996 I was first introduced to a cut of meat called "Tri-Tip." Everyone raved about this great cut of meat and how good it was... and they were right, every Tri-Tip I had in California was excellent. Only problem is I had never seen this cut in Oklahoma and many butchers in Oklahoma had no idea what I was talking about.

However, here in Ponca City, I will occasionally find some Tri-tip in stock at Food Pyramid. I bought a couple this week and here is their story:

(Click here for more Tri-tip Info)

First Tri-tip in Cryo



Fat trimmed off the top and sides and bottom trimmed to 1/8th inch thick



This was seasoned with Butcher BBQ Steak and Brisket seasoning. This was cooked by searing directly on the PG1000 then finished off indirect to an internal temp of 140 then tented and rested for about 15 minute. Perfect medium rare coming off the grill.



Pictures make it look a little more rare than it really was.



Sliced up and ready to eat



Turned out pretty good. Seasoning was good but overall was under seasoned. I'm not sure whether or not it was related to this mild seasoning or if I just didn't use enough. Also needed a little better sear to get a little char.





This was the second tr-tip of the week. This time I boosted up the seasoning a bit using Montreal Steak Seasoning. Here it is trimmed and seasoned, ready for the grill.



Again this tri-tip was seared directly on the PG1000 then finished indirect to an internal temp of 140... but I was a little late taking it off the grill so it was closer to 145-150





The meat was rested tented in foil for about 20 min then sliced



Very juicy and tender. More of a medium than the target of medium rare.



Regardless... medium rare or medium this was great tri tip. Better flavor with more of a char and more flavor with the more robust seasoning.

Smokin' Red Dirt BBQ - Enid, OK

Our third contest was Smokin' Red Dirt BBQ in Enid, OK. This was the biggest contest we have been to so far with 66 teams competing in this KCBS sanctioned contest.  We were once again lucky enough to have David Bouska and the Butcher BBQ competition team as our neighbor on site.  David has been a great help in getting Dr. Nordy's BBQ up and running and being competitive at these contests.  David was one of the teachers of the class I took in December, and he has been a great resource when questions arise on site at contests.  (Thanks David!)  For the record... Butcher BBQ finished 3rd in the country in the KCBS Team of the Year in 2011 so he is my BBQ "E.F. Hutton"... when he talks... I listen. (if you have no idea what the EF Hutton reference is you either have  lived in a cave your whole life or are too young to have experienced some great commercials).  

I forgot to take many pictures of this event... I'll try to do better next time.  

Final Results - Smokin Red Dirt - Enid, OK

Dr. Nordy's BBQ

Chicken 60th

Ribs 40th

Pork 5th

Brisket 17th

Overall 33rd

Next Competition for Dr. Nordy's BBQ - Langley, OK May 18th-19th