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The annual Stumptown BBQ Smoke Off takes place on August 17, 18 & 19 in Whitefish, Montana. This great family event features some of the best BBQ pitmasters, both professional and amateur, in the Flathead Valley, the Pacific Northwest, and beyond, and they’ll compete for $8,000 worth of cash and prizes. The event is hosted by local grilling hotspot Piggyback BBQ & Grill.
Not many people need a barbecue pit that can cook enough brisket, ribs, and sausage for 1,500 people per day, but that might not stop you from wanting to build one for yourself.
Over 40 years ago, Thurman Roberts started one of the nation’s premiere barbecue destinations, the Salt Lick, thanks in part to a homemade barbecue pit that Thurman built with his son Scott. Now you can reproduce that exact pit by following a simple set of instructions. Although it’s possible to cook for 1,500 people per day, Mr. Roberts suggests limiting parties to around 300.
Joshua Bousel makes a rub of brown sugar, salt, 5-spice powder, szechuan peppercorns, white pepper, and granulated garlic to accompany his Hoison BBQ ribs.Photo Credit: thebittenword.com
Norman Van Aiken talks about the mysterious origins of ceviche, a dish made by marinating (cooking) raw fish in acidic fruit juices. “I’ve heard that ceviche was invented so that an Incan emperor could enjoy his fresh fish by having it first marinated in tombo fruit, then carried by relays of chasquis (runners) up to his citadel high in the Andean city of Cusco.”
Photo Credit: alobos flickr
There is a big difference between grilling and barbecue. Grilling involves cooking over direct heat, usually for a short amount of time. Barbecue is all about low and slow—low heat for a long time. If you’ve only ever had experience with the grill, today is your day to make the leap with a little help from Ray Lampe, AKA Dr. BBQ.
According to Lampe there are three things you need to achieve great barbecue: good quality meats and spices, good quality equipment, and a lot of patience. For more help getting started with barbecue, check out his new book Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue.
Tasting Table writes about the new craze in cocktail concoction: adding smoky flavors via grilled ingredients.Photo: Sylvain Latouche
As you look to upgrade your grilling and barbecue equipment this year, you may be tempted to hit the big box retailer where you can find a grill that has every bell and whistle known to man and still costs less than $300. Just remember before you buy that you usually get what you pay for. It may feel like a fancy grill at first, but don’t be surprised when after one season of outdoor cooking the paint starts to chip and the components breakdown.
You’re much better off buying a grill known for quality, like a Weber, Napoleon, or Broilmaster in the $300-1000 range and sacrifice some of the extra bells and whistles if cost becomes prohibitive. What you really need is a grill that is built to last that burns evenly, giving you consistent heat across the entire cooking surface. If you have that, you won’t miss the extra infrared burners, side burners, rotisserie kits, etc.
photo by Mike McCune
