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In reflecting on our weekend “BBQ Rib Contest” we hosted at the Green Leaf BBQ Shop (www.greenleafbbq.com), I thought I’d post a little detail on how and why to trim ribs – as opposed to leaving the entire rack as it comes from the butcher shop.
I’ve included this video to assist in a basic St.Louis Style preparation. After watching the video, I think you’ll have a nice idea of how to prepare a practical pork spare rib rack either for yourself or your guests.
As our video host mentions, we commonly “clean-up” a rack of ribs to control several main variables. First, to make each rack as similar to the next rack as possible. This helps keep “cook time” between racks very consistent. Second, trimming makes the rack easier to eat. Other benefits are more practical. More trimmed racks fit onto a grill, so you can create more BBQ goodness for more guests…and they just look prettier on the plate.
Keep in mind, that the trimmings are NOT thrown into the trash – they are used in other BBQ recipes – such as “Rib Tips” which uses the top portion trimmed off of the whole rack. The boneless pork meat trimmed from the small end of the rack and the inside flap, go into the baked beans, or as treats for the pit boss etc.
From here, the brine, seasoning, or marinade process can begin. I hope this helps you make better BBQ ribs.
Thanks to: http://www.virtualweberbullet.com for producing such an informative video.
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!
Here at Green Leaf BBQ, we’re always looking for someone doing something extraordinary. We’ve found that in Blue Star Seasoning as they continue to surprise with their seasoning’s unwavering versatility. Our friends Julie Bussemer and Nanette Fisher who own Blue Star, carry on the tradition that began when the recipe was created in the 1950’s. Made in Stockton California, Julie & Nanette’s operation produces high quality and fresh seasonings, that are truly “a great replacement for salt and pepper”, as Julie says. If salt and pepper aren’t the hallmarks for culinary versatility, I don’t know what are.
“Everyone claims that their seasoning is all purpose, that isn’t just a claim, they actually do it”, says Mark Brunello in Rocklin Ca. “We use it on potatoes, chicken, ribs…everything”, he says. We agree, and because of this versatility, Blue Star Seasoning is one that we continually recommend to our customers. This seasoning combines the traditional garlic, salt, pepper base with some secret ingredients. “The difference between this rub and other similar rubs, is that the Blue Star ingredients are in nice balance…not too salty.
Mark is the guy who introduced us to Blue Star several years ago. We just had to add it to the store after tasting Mark’s rib eye steak with Blue Star.
Consider Blue Star Seasonings next time you need something different. Visit our store or website for purchasing options: greenleafbbq.com
Cooking Tips: One of our favorite pairings with Blue Star is on a Tri-tip. We season liberally, and let stand (covered) in the refrigerator prior to cooking for at least 30 min. We like to smoke our Tri-Tip using a Traeger Pellet Grill w/mesquite pellets at about 25o Degrees for almost 2 hours then turn up the heat to finish. When internal temps reach 145 Degrees, pull it off the grill and rest the meat prior to slicing. We make a consious effort to slice the roast AGAINST the grain – it makes a huge difference.
Visit us: www.greenleafbbq.com
Ask us about our drop-off barbecue catering services….coming soon.