A BBQ Nation, The Official SmokeInDaEye Blog

Some Serious Eats with SmokeInDaEye Competition BBQ

2010-03-11T19:15:00Z

Thanks to our good friend Laren and the whole team at the ever awesome food site Serious Eats for the wonderful profile story they did today on Smoke In Da Eye Competition BBQ team. An excerpt is found below but the full story is here.

Meet & Eat: Smoke in Da Eye BBQ

Posted by Laren Spirer, March 11, 2010 at 12:30 PM

We're finally getting a taste of the warmer weather, and for many of us, that means one thing—barbecue. For Clint Cantwell, who leads a competitive barbecue team here in New York, it also means the beginning of competition season. Clint took a few minutes to chat with us during the calm before the storm, and tells us about his love for the "low and slow."

Name: Clint Cantwell
Location: Garden City
Occupation: Captain, Smoke in Da Eye BBQ Team
Website: www.smokeindaeye.com

What is one of your earliest memories of barbecue? Barbecue has been a part of my life so long I might possibly have sauce running through my veins. I was actually born in Texas, spent a couple years in Kansas City, then married a woman from Memphis—so it's been impossible to escape the sights, sounds and tastes of American-style barbecue.

It wasn't until my family moved to the tri-state area in the late 80s that I truly realized what an art form low and slow cooking is. Throughout my childhood, I remember my parents getting up way too early to put a brisket on some cheap smoker in the yard, and it always seemed like something people just do. That changed though when they fire up that same cooker for the first time in their new fancy Connecticut town, sending the neighbors in to a panic over the smoke billowing from their yard! Eventually I got my own house, got my own smoker, and started teaching the neighborhood the difference between a house on fire and the smell of a fruit wood fueled overnight cook.

(FIND THE FULL STORY HERE)

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

We Didn't Start the Fire (But We Did Read the Book)

2010-03-05T14:53:00Z

Last week, we were fortunate enough to receive an advance copy of George Hensler's "Startin' the Fire," a book that will quickly emerge as the go-to resource for individuals looking to start their own competition barbecue teams.

For those of you who don't know George, he is the founding member of a team called Who Are Those Guys? and one of the friendliest folks out there on the competition circuit.

First, the basics. The book (MSRP $12.99 plus shipping) is a smallish paperback, perfect for stuffing in your back pocket as you feel your way through its step-by-step guide to competitive cooking. Over the book's 29 easy (and amusing) to read chapters, George covers off everything from selecting a team name and the proper equipment to invest in to equipment needs and food safety and shigging (the "theft" of cooking techniques from other teams during contests). George even includes a variety of team logos throughout the book including one that does not include a cartoon pig but instead involves a skull and crossed BBQ tools. And some smoke in da eye of the skull. Anyway, back to the book.

Early on, George tells the tale of one of his team's first and most favorite contests, New Holland Summerfest 2007. I mention this because that also happens to be when our team first met George and WATG? As George mentions, it was hotter than a whore on dollar night that weekend and everyone was struggling to get 6 categories completed and turned in a three hour window while not passing out. We all survived and settled in to awards, not expecting much based on the critique our neighbor and good friend Jack McDavid had provided of our entries. But we sat anyway and were amazed to get a first place call in the first category, sausage. Soon they began calling results for chicken and when they got to third place we heard "WHO ARE THOSE GUYS?"

Well I sure as h#ll didn't know who those guys where but one of our friends Steve (aka Sledneck of R2BQ barbecue team) couldn't get over the name and soon we were all cheering their walk to the stage. We cheered so much, in fact, that I missed the fact that they called Smoke In Da Eye for second place in chicken and had to look at the trophy when I received it to even know what category it was for! WATG? went on to get a couple more calls that day, finishing an amazing third overall, and we have been friends ever since.

Yet while every existing competitor should read the book simply to experience the color way in which George shares so many of the experiences we have all had during our time on the circuit, this book was truly create as a bible for those just now looking to dip their foot in the barbecue sauce pond. As such, I asked my wife to read the book and provide her own take on it. Although she grew up minutes for the mega Memphis In May contest and has come to several of our competitions over the years, her experience has always been that of a spectator. So read on...

The ranks of competition grilling are about to get morecrowded, thanks to George Hensler’s new book, Startin’ the Fire, whichinstructs the newbie team about all of the ins and outs of a competition.Nothing speaks like experience, and here George has been good enough to shareall that he’s learned from running his award-winning team, “Who are ThoseGuys?”

The book covers what you wouldexpect (keep your hands clean and your meat cool) to what you wouldn’t (avoidchafing, buy Gold Bond!). The novice shouldn’t hesitate to dive right into acompetition as long as he keeps this invaluable reference book close at hand,which includes handy checklists and a glossary.

I was very impressed bythe chapter about Box Building 101, which explains why putting lettuce in aStyrofoam container is surely one of the most maddening aspects of competing.Georgealso shares some of the flavor of a real ‘que competition, recounting hishighs, lows and battles with the unpredictable BBQ gremlins. What I loved mostthough was how he was able to convey his love of the sport and the camaraderiebetween all the teams. After reading this book, you’ll understand why he and somany others are completely hooked on this all-American sport.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Chile Rellenos Are What's for Breakfast

2010-02-19T17:39:00Z

Unfortunately it's been a very hectic week with little time to fire up the grills. On the bright side, today is TGI Fryday and we're firing up the deep fryer for a special treat -- breakfast rellenos! A twist on traditional chile rellenos, these feature an egg, sausage and cheese filling that is certain to perk up your morning.

To begin, heat oil in a pot of fryer to 375 degrees. Char the skin of 3-4 poblano peppers either on the grill, under your oven's broiler or by placing directly on your stove's gas burner and turning frequently with tongs. Once charred, place in a paper bag for 10-15 minutes to cool and steam then remove and peel off the blackened skin.

Meanwhile, scramble two eggs and cook 1/4 pound of breakfast sausage, breaking it up as it cooks to create small pieces. Mix eggs and sausage with 1/2 cup grated pepper jack cheese. Insert a knife at the top of each pepper just below the stem and make a slice about 3/4 of the way down the pepper to create a seam for stuffing then use a spoon to remove the seeds.

Stuff the pepper with the egg, sausage and cheese mixture, making sure the seam still closes. In a bowl, mix one 12 ounce beer with two eggs yolks, one teaspoon of salt and 1/2 teaspoon baking powder. To that, slowly add 1 1/2 cups flour, blending until smooth and moderately thick. In a separate bowl, place an additional 1 cup of flour.

Dredge stuffed peppers in flour, shake off excess, then dip in batter. Slowly place in to the oil and fry until batter is golden brown. Remove, drain and serve with your favorite salsa and a dollop of sour cream.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Fried Valentine's Day Bouquet

2010-02-11T14:39:00Z

This recipe was created last Valentine's Day but given the tremendous response it received, we thought we'd repost it. Introducing the Deep Fried Valentine's Day Bouquet!

It's TGI Fry-Day, but this week is extra special because it's also Valentine's Eve (if that's not a real day, it should be!).

This week, I decided to fry up an extra special somethin' for my extra special someone. Behold the Fried Valentine's Bouquet, a collection of tasty fried lollipops presented in a beautiful table arrangement.

Although the collection of fried morsels can be altered to suit your tastes, I settled on a mix of blue cheese stuffed olives, marinaded beef strips, ginger shrimp, 1/4 inch sweet potato, fresh artichokes, and broccoli. Each item was stuck with a 6 inch wooden skewer then dipped in season flour, then beaten egg, then panko.

Fry lollipops in individual batches for approximately 5-7 minutes at 350 degrees until golden brown. Drain on paper towels then begin carefully placing into a vase (if vase if too deep you can add crumpled paper to the bottom so that skewers are elevated) to create a fried bouquet as pictured!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Can't Beat Beets

2010-02-05T15:12:00Z

In honor of TGI Fryday, here's a last minute addition to our Super Bowl Sunday lineup...fried beet chips. Not only do they look cool and taste great, they couldn't be easier to make.

Simply heat 1-2 inches of oil (preferably peanut) to 350 degrees in a deep sided pot. Meanwhile wash and remove the ends from a bunch of beets and slice very thin, approximately 1/8 inch, using a mandoline if available or some master knife skills. Working in batches fry until the chips start to curl and have almost entirely stopped bubbling, approximately 3 minutes. Remove, dust with sea salt and drain on paper towels then serve immediately.

This particular batch was used as a garnish for a killer cauliflower soup recipe in Thomas Keller's new book, Ad Hoc at Home. Not only does the book have a pig on the cover, the instructions and recipes are truly amazing so check it out as soon as it's back in stock!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Super Eats for Super Bowl Sunday

2010-02-01T14:05:00Z

As Super Bowl Sunday quickly approaches, we are serving up some Bigger, badder, bolder recipes sure to keep your guests talking about your game day spread for weeks including Bacon Cheddar Beer Bites, Deep Fried Ribs, and Pulled Pork Lasagna. And be sure to check out more recipes here.

Bacon Cheddar Beer Bites

This recipe combines all four major food groups (cheese, bacon, sausage and beer) into one tasty, bite sized appetizer. The result? Cheese stuffed, bacon wrapped, beer battered (and fried) sausage balls.

Ingredients
8 ounce block sharp cheddar
16 ounces breakfast or Italian sausage
1 pound of center cut bacon
2 cups all purpose flour
1 teaspoon salt
One 12 ounce beer
2 egg yolks
1/2 teaspoon baking powder

Heat oil for frying to 375 degrees in a deep sided pot or deep fryer. Mix beer, yolks, salt and baking powder in a bowl and slowly add 1 ½ cups flour until smooth and moderately thick.

Cut cheddar into 1 inch cubes. Cover each cube with uncooked sausage,rolling into individual golf ball sized meatballs. Wrap each ball tightly with 1 slice bacon (a toothpick can be inserted to hold the bacon in place if necessary then removed after frying). Dredge bacon wrapped sausage balls in a bowl containing the remaining 1/2 cup of flour, shaking off excess then dip in the beer batter. Working in batches, gently place the sausage bites in the oil and fry until golden,approximately 6 minutes. Remove, drain on paper towels and serve.

Deep Fried BBQ Ribs

Anyone can heat up a cryovac package of sub par, store bought ribs, but image the look on guests' faces when you present a platter of deep fried,panko crusted ribs! The key to making these extra tasty is to smoke the ribs then frying them (aka smo-frying).

Ingredients

1 rack of cooled pork spare ribs, pre-smoked and lightly sauced
1 cup flour, seasoned with favorite BBQ dry rub
3 egg, beaten
1 1/2 cups Japanese bread crumbs

Preheat oil in a dutch oven or fryer to 350 degrees. Place flour, eggs and Panko in three separate bowls or, for easier cleanup, three gallon sized ziplock bags.

Separate rack of ribs into individual ribs. Dredge ribs in flour, then egg then Panko. Working in small batches (2-3 ribs at a time depending on the size of your fryer), fry ribs until golden brown turning once halfway through. The ribs are precooked so you should only need to cook them for approximately 6 minutes. Remove from oil and allow to drain on paper towels. Stack the ribs on a platter and serve immediately with a side of your favorites barbecue sauce.

Pulled Pork Lasagna

The perfect one pan dish for a hungry crowd, this SmokeInDaEye original puts a barbecue twist on traditional lasagna by combining barbecue sauce, smoked cheese, pulled pork and dry rub.

Ingredients

One pound cooked pulled pork

2 cups grated smoked gouda

2 cups grated mozzarella

1 32 oz can plum tomatoes, crushed

1 bottle barbecue sauce

1 box lasagna noodles

2 cup ricotta

Dry rub

Mix tomato sauce and barbecue sauce, simmer over medium-low heat for approximately 45 minutes. Mix gouda and mozzarella cheeses and set aside. Prepare lasagna noodles according to directions. Preheat oven to 375 degrees.

In an oven proof baking dish,drizzle sauce to evenly coat the bottom. Add one layer of noodles, top with 1/3 of the pork, a 1/4 of cheese mixture, dollops of ricotta(approximately 2/3 cup), and sauce. Repeat with two more layers. Top final layer of noodles with an even coating of sauce, remainder of cheese and dry rub.

Cover lasagna with foil and place in the oven for approximately 30 minutes. Remove foil and bake and additional 10 minutes to brown the top. Rest,slice and enjoy!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

My Heart Skipped a Beat

2010-01-29T15:01:00Z

TGI Fryday is once again upon us and this week we are putting the deep fryer (and our arteries) to the test with a special breakfast treat. Introducing the pancake battered, deep fried cinnamon apple turnover with maple bacon and raspberry syrup reduction. Them are some seriously tasty eats!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Eddie and the BBQ Guy

2010-01-28T16:51:00Z

Tune in to the Late, Late Show with Craig Ferguson tonight to catch a sneak peek of Myron #@&!* Mixon's post-BBQ Pitmaster's gig, Eddie and the BBQ Guy.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Stuffing the Bird

2010-01-27T13:49:00Z

As previously noted here, turkey doesn't need to be an endangered menu item just because the holidays are over. In fact, a perfectly cooked turkey breast can really liven up your weekly dinner routine and the possibilities can be endless once you start playing with different stuffings. Today we churn out a spinach, prosciutto and Asiago cheese stuffed turkey breast, perfect for any cold winter night.

Turkey with Stuffin'

INGREDIENTS
3-4 pound turkey breast
Turkey brine (a recipe can be found here)
2 garlic cloves, minced
1 package frozen spinach, thawed and drained off excess moisture
1 teaspoon chili pepper flakes (optional)
1/2 cup grated asiago cheese
4 thinly sliced pieces of Prosiutto
Salt and pepper to taste
The Slabs Birds & Bones dry rub (or favorite poultry seasoning)
2 1/2 tablespoons olive oil

Place breast in prepared brine and refrigerate for 2-3 hours for an extra moist and flavorful bird. Meanwhile, heat 2 tablespoons olive oil, chili flakes and garlic over medium in a saute' pan until garlic becomes fragrant (about 2 minutes). Add spinach and saute until heated through. Add salt and pepper to taste and remove to cool.

Preheat grill to approximately 350 degrees. Remove turkey breast from brine, rinse and pat dry. Remove skin and set aside. Butterfly the breast meat and pound to an even thickness with a meat mallet or the bottom of a heavy pan. With breast laid out flat, layer prosciutto, spinach and asiago on top leaving an approximately 1 inch border all the way around. Working from one end of the breast, tightly rolled it up, cover with the skin and secure with butchers twine. Rub outside of skin with remaining 1/2 tablespoon olive oil and coat liberally with poultry seasoning. Place on grill and turn periodically to cook skin to a golden brown. Remove from the grill when the internal temperature hits 165 degrees and allow to rest for 5-10 minutes to allow juices to redistribute before slicing and serving.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ(c)

TGI Fryday: Deep Fried Turkey

2010-01-22T18:02:00Z

While Thanksgiving has come and gone, there's really no excuse not to enjoy the wonders of deep fried turkey year round. In celebration of TGI Fryday, we dug into our unedited video archives and uncovered a quick little clip of the recently introduced Butterball electric indoor turkey fryer in action.

The results? Simply awesome! And the great thing is that it doubles as a mega capacity fryer, perfect for future TGI Fryday entries.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Can Ya Spare a Wagyu Brisket, Mister?

2010-01-21T15:02:00Z

As the first season of TLC's Pitmasters nears its end, we have a sneak peek at tonight's episode featuring Myron "You Stole My Damn Muffin Pan" Mixon appealing to his fellow competitors for a competition quality brisket to cook in Dover, DE.

The result? A 16 pound Waygu brisket from one of the most outgoing guys on the circuit, Tuffy Stone. Tune in tonight to see how it plays out but for now we can tell you that while Myron's brisket served him well, our good friends OC Pig Assasins win the whole d@mn thing.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

On the Air with Smoke In Da Eye

2010-01-20T14:15:00Z

Check out a cool interview we recently did with the fine folks at Celebrity Grill Podcast and be sure to subscribe to CGP on iTunes!

CGP Episode #8: Interview w/ Smoke In Da Eye BBQ
http://blog.smokeindaeye.com/2010/01/20/on-the-air-with-smoke-in-da-eye.aspx

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ(c)

Gator Takes a Bite out of TGI Fryday

2010-01-15T14:44:00Z

In celebration of TGI Fryday, we head down to the bayou to whip up a warm batch of deep fried alligator bites.

For those of you unfamiliar with alligator, the best way to describe the flavor would be a cross between chicken and catfish (a firm white meat with a bit of a fishy twang). If you get the chance to pick some up at a local specialty store or through such online retailers as CajunGrocer.com then definitely give it a whirl!

Alligator Bites
1 pound alligator meat, finely chopped
1/4 cup diced sweet onion
1/4 cup diced red pepper
1/4 cup diced celery
2 garlic cloves, minced
1/4 cup chopped cilantro
1/2 cup flour
1/2 cup cornmeal
1 tsp baking powder
2 eggs, beaten
1/4 cup buttermilk
1 tbsp course ground mustard
1/2 tbsp lemon pepper
1 tsp hot sauce

In a deep sided pot or deep fryer, heat frying oil to 350 degrees. Meanwhile, in a large mixing bowl, combine all ingredients and blend well. Drop spoon sized balls of batter in to deep fryer and cook until golden brown. Remove and dry on paper towels then serve with your favorite dipping sauce.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Pressed Pulled Pork Cubano

2010-01-13T17:45:00Z

Nothing beats slow cooked pork shoulder. In fact, we love it so much we are constantly on the lookout for new ways to incorporate its magical goodness in to other dishes (check out our pulled pork lasagna here).

And today is no different. SmokeInDaEye competition BBQ team present the pressed pulled pork cubano, featuring pulled pork layered on a crunchy Italian baguette, topped with thinly sliced pickles, sliced ham, baby swiss cheese and a nice slather of Carolina mustard barbecue sauce on each half of bread.

Loosely wrap the assembled sandwich in a double layer of foil and place on a grill over medium heat with a heavy paving brick or cast iron skillet on top to create a makeshift panini press. After approximately 4-5 minutes remove weight, flip sandwich, rreturn weight and continue cooking on the other side another 4-5 minutes. Remove from heat and gently remove the foil. Slice and enjoy!

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ(c)

Competition Heats Up For New Cooking Reality Show

2010-01-11T16:45:00Z

The search is on for the next "Master Chef". Fox Television and 3 Ball Productions are currently traveling the country looking for talent yet non-professionally trained cooks to compete in an American Idol style reality show.

Come to think of it, we know someone who would be perfect for this show...Stay tuned.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

VitaRain: The Drink of the Also Rans

2010-01-09T19:21:00Z

We are pleased to present the latest sponsor of 2009 American Royal Invitational winners, Pork Pullin Plowboys...VitaRain.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Quite a Pickle

2010-01-08T15:24:00Z

After a brief holiday break, TGI Fryday is back with a pre-Super Bowl entry - deep fried pickles. While anyone unfamiliar with this appetizer may consider the pairing of pickles and hot oil to be odd, one bite will have you signing up for a lifelong membership to the fried pickle fan club.

And the recipe couldn't be simpler. Preheat frying oil in a deep fryer or deep sided pot to 375 degrees. Meanwhile, drain and pat dry a jar of pickles, reserving 1/4 cup of the pickle juice (spears can be used as can any type of slices but I prefer bread and butter slices). Place two cups of flour in a bowl and add a tablespoon of creole seasoning. In a seperate bowl, beat two eggs, add a cup of milk and reserved pickle juice. In a third bowl, mix together two cups cornmeal, one cup flour and creole seasoning to taste.

Toss pickles in flour, shake off excess then dip in egg mixture. Remove from egg and toss in cornmeal mixture. Fry pickles in batches until golden brown, drain and serve alongside a remoulade, ranch or favorite dipping sauce. Pickles can also be battered and placed in the freezer until you are ready to fry.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Spritz My Ribs

2010-01-07T15:22:00Z

BBQ Pitmasters on TLC is back from its holiday break tonight (10pm EST) with an episode straight from the American Royal in Kansas City this past October.

Tune in to see our good friends Pork Pullin' Plowboys (Invitational) and Boondogle BBQ (Open) take home much coveted Grand Champion titles and perhaps you'll catch a glimpse of team Smoke In Da Eye as we compete in the Invitational (you can check out our trip here).

In the meantime, check out a clip from tonight's episode featuring a quick tip for bettering your competition ribs.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Nacho Nacho Man

2010-01-06T15:48:00Z

One of the best parts about the winter is getting to dip into our stash of vacusealed competition BBQ leftovers. Most recently, we defrosted a bag of fourth place brisket and whipped up a batch of barbecue nachos as a pre-Super Bowl test run.

While normally we would stick with the oh so awesome pulled pork version found at the Memphis Redbird stadium and elsewhere, today we opted to substitute thinly sliced, slow cooked brisket.

In an oven proof dish, gently layer the beef slices onto a bed of tortilla chips, add some thinly sliced Vidalia onion, slices of roasted Serrano chiles, a dusting of your favorite dry rub such as Obie-Cue's Big Bull's Texas Brisket Rub, a drizzle of sauce (we used Rufus Teague Meat Sauce), and a heaping handful of grated sharp cheddar or Monterey jack cheese. Heat at 375 degrees for approximately 20 minutes and serve immediately.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)

Back to the Battle

2010-01-04T14:15:00Z

Check out this great video from last October's Battle of the BBQ Brethren contest, featuring our third place finish overall.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)
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