Monday, April 7, 2014

Become a Certified BBQ Judge from KCBS Virginia Judge Class


Become a Certified BBQ Judge
Ribs from HoggingUp West Virginia Photo Shoot!



KCBS Certified BBQ Judge Class
Where: Clear Brook, Virginia
When: June 29th 2014

For those of you who love watching Pitmasters or enjoy eating good bbq, why not become a CBJ (Certfied Barbecue Judge)?  This is a great way to learn the ins and outs of Kansas City Barbeque Society's blind judging system, get out and travel on weekends for competitions and enjoy a fun pastime.  If you are a professional bbq guru, or even a backyard team, this is a fun and rewarding hobby.

Cox Camping Hosts Hogging Up BBQ Festival
Owner Vic Cox of Cox Camping chows down on some ribs,  Hogging Up WV BBQ Festival 

Once you take the class, you graduate the same day, then being able to "apply" for judging spots at competitions.  Your outlook on barbecue will have a whole new level of respect.  You will be able to nibble on ribs, chicken, pork and brisket, and have the fate of professional barbecue teams in your hands.

A class lasts half the day, and is discounted if you are already a KCBS member. if you aren't, your one year membership to the KCBS is included.

Truth be told, this class is great to have under your belt. Many contests that are not KCBS include the KCBS Blind Judging System, so this is why it's so important to know the ins and outs of this type of judging.

What are you waiting for? Go check out the class rates here--> www.HoggingUp.com and click on JUDGE CLASS.





Sunday, March 30, 2014

Salt Rub Hickory Smoke Flavor

Smoke Flavor
Just Add Smoke

I get a lot of questions about using Liquid Smoke.  I do use some of Stubb's liquid smoke sometimes but I really don't need to.  Mainly this is used at home when baking in my oven to "cheat" and get that smokey flavor.  A little dab will do you and truth be told, it's easy to overdo it and make your meat come out to salty.

bigfatdaddys
Wayne Schafer
bigfatdaddys

Professionally or on the road, my pits are using different flavor woods combined with my dry rub to reing out the flavors of the wood in the spices.  Since I grill on an "open pit" this is a little harder, so I make sure to do my ribs or pork in a "drum smoker".



big fat daddys


If you are using a pellet stove or propane grill, or just can't get the flavor out of your small home grill, I now have a solution for you. It's a hickory salt rub. You add this just like you would any dry rub.  Rub it on your meat, marinate up to 48 hours in the fridge, then grill. It's got the constancy of brown sugar, and one 4oz package will do you up to 8-10 meals if used in small amounts.

smoke salt big fat daddys



Buy it here.  Smoke Salt on Etsy




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