(July 2013) Dust off your cameras and your recipe book! It's time to have a contest and give away some BBQ prizes!
My good friend Steve over a imapelletheat.com sent me some BBQ accessories to review and give away. You remember Steve, he did a video on my Bacon Explosion recipe a while back. In the past we've done photo contests for the Smoked Turkey, Sriracha Carne Asada and other recipes. This time we're going to shake it up a little and have you come up with your own recipe and submit it along with a great photo.
There will be 3 prizes. A BBQ toolset, a pellethead apron and some drink koozies. The winners will be chosen at the end of July, 2013 by Steve and Rusty. I will post the winning recipes permanently on TipsforBBQ.com along with the photos. I'll also share the submissions on Facebook as they come in. Have fun with the recipe. Pick your favorite. Make up a new one. Pick one from your favorite BBQ website (hint, hint). Pick one from your favorite cookbook. You name it! Just be sure to give credit where credit is due (link, cookbook name, your sweet grandma, etc).
Update: The vote is in!
The vote is in! Steve "the Pellethead" Pettit and I have selected the winners for the 2013 July BBQ Photo/Recipe contest. The event was opened up to everyone on Facebook so be sure to subscribe to notices for future events. There were many great submissions this month. The contest was a little different than we’ve done in the past where it was all about the photo. This time you needed not only a prize-winning photo, but the recipe to boot. I really enjoyed the quality recipes so first of all congratulations all around. For one of your next cooks you should try out one of these recipes. You’ll be glad you did.
The winners are as follows:
1st Place: Pesto Beef Short Ribs
2nd Place: Game Day *Beef* Ribs
3rd Place: Sauced Pork Chops
Pesto Beef Ribs by Chris P
"Created to honor my love for italian food and my love for ribs especially for beef ribs."
Prep time: 20 minutes
Cooking time: 5 hours
For the pesto I used:
2 tablespoons parsley,
2 tablespoons basil garlic
salt and pepper by "pinky test"
added olive oil until it was a paste
I marinated the ribs and let them chill overnight in the fridge.
I cooked the ribs with the 2-2-1 variation of the 2-1-1 method.
first step: 2 hours in whiskey flavored cherry wood smoke. 240°F
second step:2 hours in foil with a mix of apple juice and beer. 240°F
third step: 1 hour grilled to give a bark. 320°F
Game Day Beef Short Ribs by Henry Kim
Same as Rusty's Game Day Ribs 2-1-1 technique along with the same texas crutch
ingredients. Only thing different is I used beef short ribs and my own take of a memphis rub I
came up with one late Friday night (inspired by yours and meatheads recipe) and I named it
Friday Night rub.
One package or 1.5lb+ beef short ribs
Oak wood chunks, chips, or pellets
Your fav commercial or homemade BBQ sauce if desired for finishing or dipping
Friday Night Rub
5 tbsp Paprika
4 tbsp brown sugar
3 tbsp coarse salt
1 tbsp lemon pepper
1 tbsp black pepper
1 tbsp chilli powder
1 tbsp garlic powder
1 tbsp oregano
2 tsp each onion and mustard powder
1 tsp celery seeds
Variation: Omit black pepper and substitute with 2 tbsp lemon pepper
Sauced Pork Chops by David Hunman, adapted from Webers Grilling App
6 Pork Chops
2 Teaspoon Dark roast coffee
1 Teaspoon fresh chopped thyme
1 Teaspoon black pepper
1 Teaspoon Dead Sea Salt
1 Onion finely Diced
1 Garlic Clove finely Diced
1 Teaspoon Fresh Thyme
1 Cup Beef Stock
1/2 Cup Heavy Cream
1/2 Cup Canadian Club Whiskey
Salt and black pepper to taste
Blob of butter for saute
To make the sauce:
Sauté onions and garlic in butter, do not brown, add Canadian Club Whiskey, Thyme, Cream and Stock, Reduce to about a third.
Last Updated: August 4, 2013