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Many have heard about our BBQ Competition on November 14, 2009. We are still taking enrollment for the contest at www.greenleafbbq.com for any interested individual or team.
This contest is open to all with no fuel restrictions – bring your best skills and grills to win a trophy and some cash.
Competitors will be using Traeger Grills, Big Green Eggs, Drum Smokers, Gas Grills, and perhaps even a few Weber kettle or WSM smoking all day.
If you’re interested in learning to BBQ or smoke meats, this is the place to visit and ask questions.
Our BBQ shop will be open during the competition, offering special deals on Big Green Egg, Traeger & Weber products in addition to our great line-up of BBQ rubs and sauces. Check out our website to shop early in our online store.
Here are the details:
*No Fuel Restrictions – Charcoal, Gas, Pellet, Electric or Wood Allowed.
Thanks to all teams that have already committed to joining us!
Green Leaf BBQ is proud to announce the arrival of our newest BBQ product. “California Vineyard Smoke Woods”. These Oak wood pieces were infused with wine as they assisted in the process of making great California Wines. Green Leaf BBQ has partnered with many wineries to bring you a truly superior BBQ smoke wood. From small cubes to smoke in that gas grill, larger pieces to mix into the charcoal pile on your Weber and longer slats for that stick burning smoker rig.
Reviews have been coming in… John Ruloff, a Big Green Egg Rep. and BBQ competitor in Fairfield Ca. took some with him to the 6th Annual West Coast BBQ Championships this past weekend. Visitors chattered, “The wood was great” others, “With the right amount, the smoke flavor was unique and interesting”, another commented, “something different”.
Recommended Use: Place about 8 pieces on the fire as you are locking in the temperature of the BBQ. By the time things have settled down to the magic 250 +/- degree mark, the pieces should be producing a nice light smoke. Keep in mind, if the pieces are tossed on a huge flaming fire, they will just burn up. The burning isn’t what will give you a unique smoked flavor…so remember those Low & Slow cooking methods. Some folks soak them in more wine, others in water, others go dry. Experiment with what works best for you.
Big Green Egg & Weber WSM & UDS: Toss them or stir the pieces into the charcoal bed and catch the temperature you like. Remember it is easier to capture temps that are rising as the fire is growing – it is difficult to put the brakes on a monster hot fire and bring the temps down.
Weber Kettle: Set up for an indirect fire – add the smoke wood as the temps stabilize around the edges of the fire. I use foil covered bricks down the center of my kettle & make the fire on one side. The bricks radiate heat well – extending and stabilizing the length of a usable fire.
Gas Grill: Fill your smoker box with a handful of the small cubes – get them smoking – not burning – then add your meat. Some people dedicate a burner for the smoke box, it may be easier to moderate the burn/smoke rate to your tastes.
Smoke Note: NEVER try to smoke your food while the BBQ is billowing white smoke, thick white smoke will make your food taste like garbage and it will turn black and sooty. Please wait until there are nice clean wisps of smoke and heat – then add your food. (If your fire lacks oxygen – air flow – there will be continuous white smoke – add some air to stabilize the burning characteristics and clean up that smoke)
Availability: If you’re interested in purchasing California Vineyard Smoke Woods, visit our online store, Visit our website at: http://www.greenleafbbq.com and click “Shop Online”. First shipments go out Sept. 14th.
Wholesale interests: Please email: email@example.com or call (209) 342-7878.
Congratulations to Bob Riedinger who walked away with $100 in cash & the win on Saturday in our BBQ rib contest. Bob used a “UDS – Ugly Drum Smoker” and Kingsford Competition Briquettes to win. His sauce was a “doctored” over the counter variety – that’s all we could get from him.
John Ruloff representing, “The Big Green Egg” for providing an Egg-cellent demonstration of several types of ribs, sausage and pork loin. John, a KCBS certified judge, coordinated and judged with the panel to determine the winning contestant…We couldn’t have done it without you.
Thanks to David Brown and Dave Avila our other contestants. Also, judges Merve and Barabra King. Special thanks to Village Fresh Market, in Turlock for providing the venue and all meats in support of our event. Thanks also for the support of veteran Village Fresh Market meat cutter Mark Hamblin, both in assistance to the contestants and as a judge.
Photography supported by Carrie Brunelle, and Kara Tornquist.
We’ll be posting more pictures of the event as the days unfold – look for us in November for another BBQ Competition.
Saturday August 1st, We present a Backyard style BBQ competition. Anyone interested in late sign-ups, call (209) 668-2452 and get more info. Also, please visit our website at www.greenleafbbq.com
The contest will feature pork ribs – you decide how best to season and BBQ them. Set up begins at 7:30 am and judging begins at 4:00pm. Join us if you can!