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Kingsford Invitational Crowns Top BBQ Champion

Kingsford Invitational Crowns Top BBQ Champion

"It’s the toughest contest to get to," said barbecue world champion Chris Lilly, author of Big Bob Gibson’s BBQ Book and executive chef of Big Bob Gibson Bar-B-Q. "And it’s the toughest contest to win."

As the Kingsford Invitational Barbecue Competition emcee, Lilly was speaking of the first Kingsford Invitational Barbecue Competition, held from Nov. 8 to 11 in Belle, Mo., which had superlative teams competing, the best-of-the-best chosen from eight top-tier regional contests like Memphis in May and the Jack Daniel’s World Championships. There were almost as many star judges of the contest, seven, as there were teams, eight, competing for $50,000 and the Grand Champion title.

The Daily Meal attended the competition, just up the road from the Kingsford charcoal factory on Cook’s Farm, where a semi-circle of eight pitmasters prepared to compete in chicken, ribs, pork shoulder/pork butt/whole hog, and brisket categories.

The contest began with the One Bite Challenge on Friday, Nov. 9, with Yazoo’s Delta Q, led by team captain Melissa Cookston of Nesbit, Miss., winning the appetizer pre-contest with stuffed shrimp wrapped in bacon dipped in Asian sweet sauce. The team received $5,000 for its efforts but, more importantly, a point applied to the following day’s bigger barbecue contest.

Yazoo's Delta Q took top honors. Photo credit: Mark Damon Puckett

The Kingsford Invitational was such a big deal in its debut showing that aptly named Meathead Goldwyn, a self-described "Barbecue Whisperer/Hedonism Evangelist" who runs AmazingRibs.com and was one of the seven judges, even developed a new rating system for the "king of contests" based on the 14-point hedonic scale.

"Some other scoring systems get less repeatable data," said Goldwyn of the rating system traditionally used at many barbecue competitions, "so we wanted something that accounted for the subjectivity of taste and dispelled the myth of objectivity."

The teams competing on Saturday in four separate disciplines — chicken, ribs, pork shoulder/pork butt/whole hog, and brisket — had tongue-in-cheek barbecue names like Motley Que Crew, five men from Houston, Smoker’s Purgatory, eight men from Des Moines, Iowa, and Smokin’ Triggers, led by pitmaster Johnny Trigg.

Rounding out the competition were the trio Derek Schansberg, Jeff Vanderlinde, and Ted Moonen, of Shiggin’ and Grinnin’, Lucky’s Q of Denver, Iowa; family team Pig Skin BBQ (Scott and Katy Nelson and their five children, Gavin, Ben, Chloe, Valerie, and Lucas, hail from Rockwell, Iowa); and the folks from the Checkered Pig BBQ in Martinsville, Va.

Pitmasters from across the U.S. brought their best barbecue to Belle, Mo. Photo credit: Mark Damon Puckett

Yazoo’s Delta Q swept the competition, taking an unprecedented three of the four categories (losing only chicken). They received a $50,000 check along with the Grand Champion award. Lucky's Q, Sam's Club National BBQ Tour Grand Champion led by team captain Justin McGlaun, took top honors for chicken.


Kingsford Invitational Crowns Top BBQ Champion - Recipes

Now you guys get to see the fun and excitement of this inaugural event that I was fortunate enough to attend as a spectator in November. Here is a little teaser from my friends at Kingsford.

Grilled Bacon-Wrapped Stuffed Shrimp

Makes: 20 servings
Prep time: 30 minutes
Cook time: 5-10 minutes

  • 20 Gulf shrimp
  • 20 slices pepper-cured bacon
  • 1 8-ounce rectangular package cream cheese
  • 1 jar whole pickled Jalapeños
  • Thai sweet chili sauce
  1. Preheat a grill to medium-high heat using Kingsford® charcoal. While grill preheats, peel and devein shrimp, leaving tails on.
  2. Cook bacon directly on the grill grate until it is close to being fully cooked, but is not crispy. Set aside.
  3. Slice cream cheese into 1/4 x 1/4 x 1/2-inch long slices. Select pickled jalapenos that are roughly the same dimensions as the cream cheese. Remove stems and seeds.
  4. Place one strip of cream cheese and one jalapeno piece on each shrimp, then wrap with a slice of grilled bacon. Secure with a toothpick, then place the shrimp with tails on the cool side of the grill so they won’t burn.
  5. Cook for 2-3 minutes until bacon is crispy and the shrimp is pink throughout. Remove from fire, brush liberally with Thai sweet chili sauce and serve.

13 comments:

I can see why this shrimp appetizer took first prize. I will be sharing this recipe with the family.

I am on the verge of building a small shelf outside my back door attached to the railing on which I'll be able to use a hibachi. I'm excited. Will see if we get the program here.

This comment has been removed by a blog administrator.

Wow, you're right. I can absolutely see why that dish would win. It looks and sounds amazing. Thanks for sharing the recipe and for the heads-up about the competition.

So simple and so amazing I'm sure!

I've got the show set to record - the shrimp sound delicious.

I love bacon wrapped shrimp, but I am thrilled to see the words "Gulf shrimp" the most!

I'm going to give this a shot soon. Maybe with a little pineapple cream cheese. Good stuff.

I've already made a note to check to see if I get that channel. Recipe sounds wonderful!

I wish we got that channel. I bet the show was great.

Everything is better wrapped in bacon. The shrimp look fantastic.

You have a great blog. But I won't surely visit your website if I am hungry. LOL! Your post is really mouth-watering. Bacon cooked on a barbecue grill must taste so amazing.

Thanks for the recipe. Now that's why I need to buy a barbecue grill .

Ive made this before but it makes such a mess,

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Winners

*Grand Champion: Jack's Old South* - See Full Results

WHOLE HOG - See Full Results

  • 1st: Jack's Old South
  • 2nd: Hometown BBQ
  • 3rd: Yazoo's Delta Q
  • 4th: Smokemaster Championship BBQ Team
  • 5th: The Beached Pig
  • 6th: Pickin N Grillin
  • 7th: Dirty Old Basters
  • 8th: 3 Taxi Guys
  • 9th: Boars Night Out
  • 10th: Ubons
  • 1st: Blues Hog
  • 2nd: Mexico BBQ Team
  • 3rd: People's Republic of Swina
  • 4th: Southern Hoggers BBQ Co.
  • 5th: Cool Smoke
  • 6th: Woods Custom Cookers
  • 7th: Shine & Swine
  • 8th: Pork Illustrated
  • 9th: Shoats & Skins
  • 10th: Smoke
  • 1st: Bluff City Smokers
  • 2nd: Smokin' on the River
  • 3rd: Sowsed by Noon
  • 4th: BamBQ
  • 5th: MySwine Championship BBQ Team
  • 6th: Killer Hogs
  • 7th: Natural Born Grillers
  • 8th: Killer Grillers
  • 9th: JonesyQ BBQ Co
  • 10th: 10 Bones BBQ

KINGSFORD TOUR OF CHAMPIONS - See Full Results

GREEN GRILLING AWARD &ndash Awarded to the team that collected the most recyclables


Mike Mills and Amy Mills

In the world of barbecue, champion pitmaster Mike Mills is affectionately known as “The Legend.” Called “America’s most-revered barbecue restaurateur,” he’s a four-time World Champion and three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine, as well as Grand Champion at the Jack Daniel’s World Invitational Barbecue Cooking Contest. Mike is the most decorated pitmaster in America. He has been inducted into the Barbecue Hall of Fame, named a Pioneer of Barbecue at the Jack Daniel’s World Invitational, and awarded the National Barbecue Association Award of Excellence. He’s the only pitmaster in the world with top-security clearance to board Air Force One and whose oral history was recorded for posterity at the Smithsonian Institute.

He presides over the pits at his nationally acclaimed barbecue restaurants—17th Street Barbecue restaurants in Southern Illinois and Memphis Championship Barbecue restaurants in Las Vegas. Mike is also the barbecue guru/founding partner at Blue Smoke restaurant in New York City. He is one of the founders of the wildly popular Big Apple Barbecue Block Party.

Peace, Love, and Barbecue, Mike’s book, co-written with his daughter, Amy, is considered a classic in the genre, was nominated for a James Beard Foundation award, and received the National Barbecue Association Award of Excellence. Their more recent book, Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue, was published in May 2017.

Amy Mills

Amy Mills was raised up on smoke, sauce, and Magic Dust ® . Heiress to the 17 th Street Barbecue empire, she’s the industry's go-to girl for all things barbecue. Recipient of the coveted Barbecue Heroine prize, she leads 17 th Street alongside her dad, Mike Mills. She also runs OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the culinary techniques behind great barbecue. She’s a featured judge on various barbecue shows such as Food Network’s BBQ Brawl, CHOPPED, Food Network Canada’s Firemasters, Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills family’s own digital series, Peace, Love, and Barbecue, which debuted on YouTube in 2016.

Peace, Love, and Barbecue, co-authored with her dad, is considered a classic in the genre, was nominated for a James Beard Foundation award, and awarded the National Barbecue Association Award of Excellence. Their second book, Praise the Lard, was published in May 2017.

Most recently, Mills has been restoring a dilapidated building in the center of town into a sauce factory where she will bottle her family’s award-winning barbecue sauces and spice blend, co-pack for others, and breathe life into the local economy. The Factory at 17 th Street will also feature a deluxe coffee shop and specialty market and is scheduled to open in December of 2020.

17 th Street Barbecue is located in Southern Illinois, Murphysboro, named “Barbecue Capital of Illinois” by the State Legislature.


Award Winning Competition Pork Butt Recipe, Tuffy Stone’s World Championship Method

Few people know how to strike that perfect balance like esteemed pitmaster Tuffy Stone of the Cool Smoke competition BBQ team. In 2018, the world champion BBQ competitor, TV personality, and BBQ Hall of Fame member released his very first cookbook, “Cool Smoke: The Art of Great Barbecue” (May 2018, St. Martin’s Griffin Publishing), and it features countless mouthwatering BBQ and grilling recipes, including Tuffy’s award winning pork butt.

To celebrate the book release, Tuffy is sharing his competition pork butt recipe with the lucky readers of AmazingRibs.com! Note that you can use any bone-in pork shoulder for this recipe, but Tuffy recommends (and wins consistently with) the Smithfield brand.

Also be sure to check out Tuffy’s two amazing Q Barbecue restaurants in Virginia, including one in Glen Allen and one in Midlothian, as well as an amazing catering company A Sharper Palate. He also has plans for 2-3 cooking classes per year so stay tuned to AmazingRibs.com for more information on those!

About Tuffy Stone

Tuffy Stone is a classically trained French chef, television personality and accomplished pit master who can be considered the most successful guy on the competitive barbecue circuit over the last few years. He is a judge and host on the Destination America reality television show BBQ Pitmasters since 2009.

Tuffy is the head cook on the team “Cool Smoke” and co-owns Q Barbeque restaurants in Richmond, VA. Before his success on the competition barbecue scene, Tuffy was best known as one of the premiere caterers in Virginia as the co-owner and proprietor of A Sharper Palate Catering, a top rated catering and events firm in Richmond.

He has earned Grand Champion titles in nearly every major barbecue competition on the circuit. In 2013 Stone took home two World Champion titles while only cooking eight contests and he followed up in 2014 with another World Championship title, winning the American Royal Open. That year he also won 1st Runner Up at the Houston Livestock and Rodeo World Championship, and took 2nd place in ribs at Memphis in May.

Tuffy has won contests all over the country, including back to back wins at the American Royal World Series of Barbecue, Grand Champion at 2013 Jack Daniels World Championship Invitational, and First Place in Whole Shoulder at the 2010 Memphis in May World Championship to name a few. Most recently, Tuffy took home the top prize in competition barbecue, winning Grand Champion at the 2015 Kingsford Invitational.


Pitmaster : Recipes, Techniques, and Barbecue Wisdom

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.

There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.

This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.

  • Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles
  • A backyard cooking chapter offering the basics of becoming a successful barbecue cook
  • Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs
  • An exploration of new styles of barbecue developing in the North
  • Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards
  • Regional side dishes, cocktails, and simple desserts
  • A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

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Об авторе (2017)

Andy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Boston's Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop, pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop Boston Magazine's "Best Barbecue Restaurant," and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more. After three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking. He competed on FOX Television Network's fiery Hell's Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, which became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is an active board member of the Massachusetts Restaurant Association, which acknowledged him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection, and The Fearless Chef.

Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters, and is a Food Network Chopped Champion. He is coauthor of Pitmaster, Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.

In the world of barbecue, 17th Street Barbecue pitmaster Mike Mills is affectionately known as "The Legend." Called "America's most-revered barbecue restaurateur," he's a four-time World Champion and three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine, as well as Grand Champion at The Jack. Mike is the most decorated pitmaster in America. He has been inducted into the Barbecue Hall of Fame, named a Pioneer of Barbecue at the Jack Daniel's World Invitational, and awarded the National Barbecue Association Award of Excellence. He's the only pitmaster in the world with top-security clearance to board Air Force One and whose oral history was recorded for posterity at the Smithsonian Institute.

Amy Mills was raised up on smoke, sauce, and Magic Dust(R). Heiress to the 17th Street Barbecue empire, she's the industry's go-to girl for all things barbecue. Recipient of the coveted Barbecue Heroine prize, she leads 17th Street alongside her dad, Mike Mills. She also runs OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the culinary techniques behind great barbecue. She's a featured judge on various barbecue shows such as Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills family's own digital series, Peace, Love, and Barbecue, which debuted on YouTube in 2016. Peace, Love, and Barbecue, co-authored with her dad, is considered a classic in the genre, was nominated for a James Beard Foundation award, and awarded the National Barbecue Association Award of Excellence. Their next book, Praise the Lard, will be published in May 2017.


The main meats

Pork. For pork, all but one team turned in meat from the Boston Butt, the upper half of the shoulder surrounding the shoulder blade. This cut is very flavorful, juicy, and tender when cooked low and slow for hours. They all removed the multifidus dorsi, better known as "Money Muscle", cut it into slices, and served them as small tender disks. They then included thick shards of other muscles in their turn-in boxes, and a few added shreds of pulled pork. For more on the money muscle and cooking Boston Butt, click here.

The eighth team wowed the panelists by turning in five vastly different pieces of meat, a round slice of pale white loin meat, a pink hunk from the ham, a packet of long dark fibers from the shoulder, slivers of dark crust from the shoulder, and the coup de grace, a long bundle of threads muscles pulled from the belly, the part from which bacon is cut, twirled into a rope, and then coiled into a rosette. Unlike the others, this entry was not coated with thick sweet sauce, and each muscle was cooked perfectly. It was obvious that this pitmaster had roasted a whole hog, 150-200 pounds, the most difficult challenge in barbecue.

This cook, it turned out, competes on the Memphis Barbecue Network (MBN) competition circuit, where they only cook whole hog, whole pork shoulder, and pork ribs. The trick of whole hog is to get the entire animal done properly at the same time, not an easy task after about 24 hours of cooking at 225 to 250F. It was at or near the top of all the scorecards.

Chicken. All the teams cooked chicken thighs because dark meat is more forgiving, a few added breast meat, and one even placed wings in their turn-in box along with thighs. The style for cooking chicken that in vogue nowadays is to chop the ends off the thigh bone, peel back the skin, scrape off the fat, place the skin back on, trim and fold the loose ends underneath, poach them in butter and BBQ sauce in a pan on a smoker, and then submerge each perfect plump symmetrical little pillow in sweet red sauce. For the record, I didn't get a good picture in the judging tent so the picture above is from the pit of Todd Johns, from Plowboys BBQ, a team from Kansas City.

Ribs. For ribs, one team turned in baby back ribs, and the rest turned in St. Louis Cut spare ribs, the center cut from the rib cage, and all were coated with a sweet red barbecue sauce glaze. For more on cooking ribs, click here.

Brisket. For beef brisket, most teams turned in a nice neat thin slice of the lean flat portion and little cubes of dark "burnt ends" from the fattier point end of this large hunk of steer breast. For more on cooking beef brisket, click here.


Grilled Bacon-Wrapped Stuffed Shrimp

Curious to taste the single bite that won barbecue legend Melissa Cookston $5,000 in the “One Bite Challenge” at the recent Kingsford Invitational Barbecue Competition? The pitmaster behind Yazoo’s Delta Q competition team and Memphis Barbecue Co., Cookston is the only female grand barbecue champion in the world (having won the Memphis in May World Championship BBQ Cooking Contest in 2012) and is a familiar face on TLC’s “BBQ Pitmasters.” So, it’s no surprise that she beat out a group of men at Kingsford’s first annual competition, held in Belle, Missouri.

She and her team channeled their Memphis roots to create a unique twist on a regional specialty in just one hour using five ingredients or less. The Queen of Q’s recipe for Grilled Bacon-Wrapped Stuffed Shrimp uses succulent Gulf shrimp, jalapeno and cream cheese in the ultimate spicy-sweet combination, especially when grilled to perfection.

Grilled Bacon-Wrapped Stuffed Shrimp
20 Gulf shrimp
20 slices pepper-cured bacon
1 8-ounce package cream cheese
1 jar whole, pickled jalapenos
Thai sweet chili sauce

Preheat a grill to medium-high heat using Kingsford charcoal. While grill preheats, peel and devein shrimp, leaving tails on. Cook bacon directly on the grill grate until it is close to being fully cooked, but is not crispy. Set aside. Slice cream cheese into 1/4 x 1/4 x 1/2-inch long slices. Select pickled jalapenos that are roughly the same dimensions as the cream cheese. Remove stems and seeds. Place one strip of cream cheese and one jalapeno piece on each shrimp, then wrap with a slice of grilled bacon. Secure with a toothpick, then place the shrimp with tails on the cool side of the grill so they won’t burn. Cook for 2-3 minutes until bacon is crispy and the shrimp is pink throughout. Remove from fire, brush liberally with Thai sweet chili sauce and serve.


Kingsford Invitational Crowns Top BBQ Champion - Recipes

Pitmaster

Recipes, Techniques, and Barbecue Wisdom

Description

Step up your barbeque game.  Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet,  Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.
  
There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions , competition barbecue champions , families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.

This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. 

  • Specific tips and techniques for proper smoker operation&mdashthe cornerstone of all successful barbecue recipes&mdashusing Weber, Offset, Kamado, and other classic smoker styles
  • A backyard cooking chapter offering the basics of becoming a successful barbecue cook
  • Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs
  • An exploration of new styles of barbecue developing in the North
  • Chris and Andy&rsquos secret competition barbecue recipes that have won them hundreds of awards
  • Regional side dishes, cocktails, and simple desserts
  • A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen  (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis  (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

Praise For Pitmaster: Recipes, Techniques, and Barbecue Wisdom&hellip

Fair Winds Press, 9781592337583, 224pp.

Publication Date: March 15, 2017

About the Author

Andy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Boston&rsquos Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop,pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop  Boston Magazine 's "Best Barbecue Restaurant," and the restaurant has been praised in The Boston Globe , Wine Spectator , Star Chefs , and more. After three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking. He competed on FOX Television Network&rsquos fiery Hell&rsquos Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, which became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is an active board member of the Massachusetts Restaurant Association, which acknowledged him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster ,  Wicked Good BBQ , Wicked Good Burgers , Grill to Perfection , and The Fearless Chef.

Chris Hart , winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters , and is a Food Network Chopped Champion. He is coauthor of Pitmaster ,  Wicked Good Barbecue , Wicked Good Burgers , and Grill to Perfection .

In the world of barbecue, 17th Street Barbecue pitmaster Mike Mills is affectionately known as &ldquoThe Legend.&rdquo Called &ldquoAmerica&rsquos most-revered barbecue restaurateur,&rdquo he&rsquos a four-time World Champion and three-time Grand World Champion at Memphis in May, otherwise known as the Super Bowl of Swine, as well as Grand Champion at The Jack. Mike is the most decorated pitmaster in America. He has been inducted into the Barbecue Hall of Fame, named a Pioneer of Barbecue at the Jack Daniel&rsquos World Invitational, and awarded the National Barbecue Association Award of Excellence. He&rsquos the only pitmaster in the world with top-security clearance to board Air Force One and whose oral history was recorded for posterity at the Smithsonian Institute.

Amy Mills was raised up on smoke, sauce, and Magic Dust®. Heiress to the 17th Street Barbecue empire, she&rsquos the industry's go-to girl for all things barbecue. Recipient of the coveted Barbecue Heroine prize, she leads 17th Street alongside her dad, Mike Mills. She also runs OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the culinary techniques behind great barbecue. She&rsquos a featured judge on various barbecue shows such as Best in Smoke, Kingsford Invitational, and Smoked, as well as co-star of the Mills family&rsquos own digital series, Peace, Love, and Barbecue, which debuted on YouTube in 2016. Peace, Love, and Barbecue, co-authored with her dad, is considered a classic in the genre, was nominated for a James Beard Foundation award, and awarded the National Barbecue Association Award of Excellence. Their next book, Praise the Lard, will be published in May 2017.


Watch the video: Κατασκευή ψησταριά με γρανάζια ποδηλάτου IDEAS Barbecue construction (December 2021).