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

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