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

Stillwater Elks Blazathon

Dr. Nordy's BBQ competed in our second contest April 6-7 at the Stillwater Elks Blazathon in Stillwater, OK.  This was a fun event with 49 teams.  I was a little more relaxed after having one contest already under my belt, but not completely comfortable yet.  Though it stormed and rained all night and much of the morning we had a good cook and were lucky to get a FIRST PLACE call in Ribs and a SIXTH place call in Brisket!  Not to shabby for our second contest. I am thankful for our Cookshack FEC100 and PG1000 smokers that cook great even in bad weather!

Our site in the Elks parking lot.  It was nice of them to put a sign to direct people to our site... The signs were a nice "night light" after the sun went down. 

Another view of the site

This is what Frist Place Ribs look like... or at least what the award looks like!

Kelli says these aren't staying on the mantel... shes wrong!  Hopefully will be adding more!

Final Results Stillwater Elks Blazathon

Dr. Nordy's BBQ

Chicken 47th

Ribs 1st

Pork 27th

Brisket 6th

Overall 18th

Sams Club BBQ Tour 2012

And we're baaaccckkk..........

I've been hiding out practicing competition BBQ.  The first competition for Dr. Nordy's BBQ team was March 23-24 at the Sams Club BBQ Tour in Midwest City, OK.

This competition was one of 25 local events which feed in to 5 regional competitions and ultimately into a National Championship in Bentonville, Arkansas.  Turns out this was a pretty crazy event to choose as our first event as there was only one other first time team there and the field was stacked with "well seasoned" (pun intended) teams.

This was both the debut of Dr. Nordy's BBQ team as well as our new competition trailer... 

Loaded and ready to travel!

Some shelves might be handy... 

Our setup at Sams

Posing for a silly picture

All the comforts of home... (sarcasm...)

Another view of our site.

Cooking up some chicken

All in all it was a successful first competition.  My goals were 1) make all the turn-ins and 2) don't finish in last place. We met both goals and I was very happy to hear our name called twice for top 10 finishes in both pork and chicken.  

Results Sam's Club BBQ Tour - Midwest City

Dr. Nordy's BBQ

Chicken - 8th

Ribs - 22nd

Pork - 6th

Brisket - 25th

Overall 22nd

Next stop for Dr. Nordy's is the Stillwater Blazathon April 6-7, in Stillwater, OK.  I will be making a couple of tweaks in ribs and brisket and hopefully can put out quality pork and chicken again at this next contest.  

Everyone gets a chicken!!!

When we were in Branson last year, we took the kids to Dixie Stampede.  Part of the huge dinner that is served there included a Cornish Game Hen.  The kids liked the show... but also thought it was great getting their own chicken to eat.

I finally got around to cooking some Cornish Game Hens on the PG1000.  I brined and rubbed them with the same recipe I used in WIfe Says NO BARBEQUE THIS WEEKEND.  Hens went in the brine for about 2 hours, they then were rinsed and dried uncovered in the refrigerator for about 2 hours.  I then cooked them on the PG1000 at 225 degrees for about 30 minutes then increased the temp to 350 degrees until the breast was about 165 degrees and the thighs were around 175 degrees.  I also basted them every 30 minutes with some Parkay.

They had a nice garlic herb flavor with a mild smoke flavor.  Definitely will be cooking these again.

Cleaned and headed to the brine

Rubbed with the wet rub

After about 1 1/2 hours on the PG1000 

Finished 

Served up with Kelli's Roasted Broccoli, and Potatoes Au Gratin from The Pioneer Woman Cooks

Butcher BBQ Honey Rub Smoked Shrimp

If you video it... they will cook.

Cookshack has done a great job lately posting weekly cooking videos on their YouTube channel.  This weeks was ButcherBBQ Honey Rub Smoked Shrimp.  Having had shrimp cooked this way at their cooking class in December, it was time to make it myself.    

I'll let the pictures do the talking.  Video by Cookshack C.E.O. Stuart Powell included at the end.

2 lbs shrimp - deveined, tails left on.  These are a little small... but worked

Shrimp coated with ButchersBBQ Honey Rub then with Parkay on top

Placed on the indirect side of the PG1000 at 225degrees for about 45 minutes

After some time the butter melts and the shrimp smoke in a butter bath.

Temp on the PG1000 was increased to 400 degrees and the shrimp

were grilled direct on each side for about a minute.

Finished product

EXTREME CLOSEUP

Dinner

Turned out great.  Excellent flavor.  No leftovers!

Here's the full recipe from Stuart Powell