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Incredibly Easy Grilling Recipes makes cooking outdoors fast, fun, and easy. With more than 60 delicious recipes to choose from, you can fire up the grill for a quick, satisfying meal any day of the week.This spiral-bound cookbook lies flat when it’s open for easy use in the kitchen or next to the barbecue grill. Whatever the occasion calls for—burgers, chicken, seafood, kabobs, or vegetables—Incredibly Easy Grilling Recipes contains recipe[Read more ..]
This traditional meat served at central California events is usually completed with pink beans and a fairly simple salad of iceberg and romaine with plain ranch dressing and some tomato wedges. Garlic bread is also standard fare too, and one of the joys of this style of Q is that it isn't fancy or complicated at all. That's the joy of it. It is simple ranch food.
This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don't let this put you off!
Ingredients
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)
Preparation
Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.
Slice and serve.
Santa Maria Seasoning
The most common commercial blend (RUB) for preparing Santa Maria style meat is the Santa Maria Style Seasoning by Susie Q’s Brand. The seasoning is simply sprinkled evenly across the meat prior to grilling. For larger cuts, the meat is rolled in the seasoning, covering the entire surface, though making your own is quite straightforward if you prefer.
The first stop on the KCBS sanctioned competition, the American Bass Anglers Barbeque Cook-Off Tor, takes place next week on March 13, 2010, at Lake Lanier, in Laurel Park in Gainesville, GA.
The BBQ competition offers categories for both professional and backyard teams who will be competing for the $5000 prize money at the event. Professional entrants will be competing for larger sums of money as well as an entry free for any KCBS event.
This undeniably popular event on the KCBS Great American BBQ Tour is squarely aimed towards the amateur enthusiast. The ABA runs bass fishing tournaments on all of the major lakes over the eastern US. and 5 sites have been selected for 2010 to host The Great American Barbeque Cook-Off Tour.
Visitors should note that spaces will fill up fast and team entries will be limited, and teams will be accepted on a first come, first serve basis.
During the two day cook-off, there will be other competitions running which include the Sweet Tea Challenge, Wings over Georgia and Battle of the Bands.
The Sweet Tea Challenge
Ya’ll Magazine’s “Sweet Tea Challenge” is a competition that is held in conjunction with the ABA BBQ Cook‐Off, which was devised to find the best southern sweet tea.
The non‐commercial/individual categories are (1) Sweet Tea, (2) Yankee/Unsweet Tea, and (3) Most Unusual Tea.
Commercial categories are (1) Yankee/Unsweet Tea, and (2) Most Unusual Tea, (3) Sweet Tea, which competes for the People’s Choice Award.
Wings over Georgia Competition
The “Wings Over Georgia” competition will be held on Friday, March 12 at Laurel Park in conjunction with the ABA BBQ Cook‐off, to be held on Saturday, March 13th, the spoils of which will be enjoyed and judged by both the cook teams and the anglers.
Entry for the non-commercial category is $15 while the commercial entry fee is $30, and there will be one overall winner from each division who will be named and win a 100% payout from all entries received in that category.
Battle of the Bands
In addition to the cooking competitions, there will also be a competition for musicians, called “Battle of the Bands”, where the bands will have the opportunity to showcase their music and compete for the $1000 Grand Prize, as voted by festival attendees throughout the day in this winner-takes-all contest.
Plan ahead early for this first stop on the much awaited American Bass Anglers Barbeque Cook-Off Tour.
Contact Information:
Debra Talley
PO Box 475
Athens, AL 35611
Phone: 888-203-6222
Fax: 256-233-2295
dtalley AT americanbassanglers.com
KCBS Reps: TANA SHUPE, RICHARD C PRESTON
Prize Money: $5000.00
The Florida Barbeque Association sanctioned event, The Pig on the Pond Competition and Festival orgins dates back to 1998, when the event was held on West Avenue in Clermont.
This first event which was created by the South Lake County Community Foundation, brought in around a thousand visitors for what was to be a entertainment-filled day. The following year, the event was relocated to the Waterfront Park for a day and a half, where more activities were added.
It was decided that in order to improve the popularity of the event, that a separate organization, now known as Pig on the Pond, Inc. was introduced in 2003 with its own board of directors and staff while maintaining a link with the Community Foundation of South Lake County through a supporting organization arrangement.
Attendance to the event has grown year on year, and has averaged out at 20,000 visitors with over $400,000 being raised for scholarships and education opportunities for the South Lake community since 2003.
There will be a daily entry fee of $2 per person which will be collected at the gates where all paying visitors will receive a hand stamp allowing re-entry on that day only.
There will be plenty of entertainment in the carnival, and carnival armbands will be on sale for $15, which can be used from 1pm until 7pm, with armband sales being closed at 6pm. The armbands provide unlimited use of the rides on Saturday only.
"BBQ Alley" will please BBQ food fans, as they will be able to sample cook team competitors award winning recipes on SATURDAY only. To take part and try the wide range of delicious BBQ on offer, visitors will need to purchase “Pig Bucks” at the two stations in the cook team area. It should be noted that the Cook Teams who are vending will only accept “Pig Bucks”.
The contest results will follow shortly, in the meantime, here are the standings from last years Pig on the Pond.
Here are last years results for Pig on the Pond
FBA Florida State Champion - Mount Dora Bar-B-Que Company
Reserve - Swamp Boys
OVERALL
3rd - HomeBBQ.com
4th - Smokin’ Cracker BBQ
5th - Junkyard Dogs
6th - Budmeisters
7th - Bub-Ba-Q
8th - Big Papa’s Country Kitchen
9th - Uncle Kenny’s Butts For You
10th - Wolfe Brothers BBQ
During the two day cooking technique class, four categories are being covered which include, meat selection, trimming, injections, marinades, rubs, cooking temperatures, meat temperatures, sauces as well as FBA and KCBS box building.
The class will be covering all aspects of participation in a contest from purchasing meat right through to turn-ins.
There will be several notable rub and sauce producers, who's products will be available to use in the class, and will prove to be a great opportunity for participants to evaluate and use some of the best competition quality products available.
Products available are from 3 Eyz BBQ, BBQ'rs Delight, Billy Bones BBQ, Butcher's BBQ, Butt Rub, Dizzy Pig, Head Country, HomeBBQ, The Old Smokehouse, Pork Pullin Plowboys, The Slabs, Spicewine Ironworks and the Rib Stars.
This class is aimed towards newer teams, as well as teams that are having trouble progressing. Everyone will be able to pick up tips and techniques that will help them improve their game.
For more information visit Swampboys site.
