You are currently browsing the tag archive for the ‘Weber’ tag.
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: firstname.lastname@example.org or call (209) 342-7878.
I saw this video and thought I’d pass it along. In case you haven’t noticed, I like to focus on techniques that create sound fundamentals. I’m aware that in order to get great BBQ, many additional techniques are advised that can only be applied when the fundamentals have been established. We’ll be adding a few of those expert tricks along the way to truly make great Q.
Notice that this guy uses a Weber WSM to cook these ribs. If a person is using a different style of BBQ, Like a Traeger, Big Green Egg, Horizon Offset or a Gasser etc…keep in mind that the attainable temps may be different and should be accounted for in overall cook time.
Oh yeah, don’t depend on your charcoals flavor – add wood chunks or chips to your BBQ to give it a unique flavor & use a fire starter chimney or paper to light that BBQ — Please no lighter fluid.
Green Leaf BBQ is excited to present a new online store – we’re even MORE excited to add more unique product. We’ve tried hard to locate quality spices and sauces. We carry complete lines of Weber, Traeger & Big Green Egg.
Visit us when you’re looking for an addition to your BBQ repertoire. We’re adding products every week so check to see what’s new. Store: http://stores.greenleafbbq.com/StoreFront.bok or website: www.greenleafbbq.com
Remember that our store is client driven — if you’d like to see something here, make a suggestion & we’ll try to make it happen.
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!
Ask us about our drop-off barbecue catering services….coming soon.