Category Archives: General

Holiday Gift Guide

Looking for that unique something for the outdoor cook in your life? We’ve put together a list of 12 of our favorites for your outdoor / BBQ addict. Look at it this way – BBQ is cheaper than golf and, even if it isn’t, you can’t eat golf balls!

Our 12 days of BBQ list

12. Dizzy Pig Cow lick Seasoning

Cowlick

Not just for BBQ! Cow lick is as at home on steaks, burgers, chops, beef soups, and even chili as it is on Brisket. It’s our go to beef seasoning both inside and outside.
Dizzy Pig Cowlick

11. Savannah Jean’s BBQ Sauce

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New this year from our teammate Todd, Savannah Jean’s is a sweet spicy blend with just the right amount of heat and bite. Look for this to make big inroads in the BBQ world in 2014. Get in on the ground floor!
Savannah Jean’s BBQ

10.  Deep bottle measuring Spoons

Deep_Spoons
BBQ cooks tend to purchase rubs and spices in larger than average containers and there are few thing more frustrating than having your measuring spoon wider than the mouth of the spice jar or not being able to reach into the contents. These spoons solve both problems.
Sur la Table

9.  Stainless Steel Pan Rack

20038_wire_grateNo more rust, no more crust with these 100% 18-8 stainless steel wire racks. They measure 10″ x 18″ x 3/4 so they fit both disposable aluminum pans as well as stainless hotel pans. Completely dish washer safe. No more rust or chrome flakes on your turn ins.
SS Cooking racks

8. 5cc Power Injector

5cc-draw-injectorNot just for competitors! High volume meat injector system that can push up to 5ml of injection with a single squeeze of the handle. Spring loaded to automatically refill reservoir dramatically cutting your injection time.
5cc Injector

7. MAC 10.5 inch Black Ceramic Honing Rod

Mac_black_ceramicThis is the best ceramic honing rod on the market for keeping your knives in razor sharp condition.  The Mac Black Ceramic Honing Rod is an extremely hard 81° Rockwell compared to metal rods (“steels”) at 62° and white ceramic rods at 76°. The rod must be significantly harder than the steel blade so that the softer blade hones when rubbed against the harder rod.
MAC Ceramic honing rod

6. Thermoworks ChefAlarm ®

chefalarm_green_z_aIt seems this one is on everyone’s gift guide this year and with good reason.  Features include: Splash-proof design for commercial kitchens; Uses Pro-Series® temperature probes; Includes Pro-Series High Temp Cooking Probe with cable to 700°F max temp: Optional Pro-Series Needle Probe for thin cuts and Sous Vide: Adjustable high and low alarms; Always-on Min & Max temperatures; Adjustable volume to 92dB (4 settings); Includes count-down and count-up timer; Really big digits and a backlight!;  Available in 9 colors.

Make sure you order the needle probe too – your chicken and fish will thank you.
Thermoworks ChefAlarm ®

5. Wusthof 6inch flexible trim knife

 

4550-FlexThis is our go to trim blade.  This Wusthof Flexible Fillet Knife features a 6-inch blade which is perfect for working fat and silver skin off of briskets, pork butts, and ribs. The blade of this knife is thin and extremely flexible but wider than a traditional boning knife making it easy to work in small areas producing clean cuts.
6inch Trim Knife

 4.  Niedner ECONOFLO FORESTRY FIRE HOSE, 3/4 Inch x 50 Ft.,

Forest_fire_hose

At this point you’re going whuuuut? Fire hose? More people ask us about this at comps than anything else. It’s a flat portable 3/4″ fire hose designed for smoke jumpers.  Here’s why it’s great for BBQ cooks that travel – 50 feet of this hose rolls up into an 8 inch coil and weighs 24 ounces. No more huge coils of rubber hose. Don’t confuse this with the cheap expand-o hose you get at Home Depot or Lowes. This hose is rated for 300 psi service with a burst pressure of 600 psi. More than enough to handle the high water pressure found at a lot of fairgrounds.
FORESTRY FIRE HOSE

3. BBQ Guru CyberQ Wifi

Cyber-wifi-no-adaptorAnother item that’s in everyone’s 2013 gift guide with good reason. Not only does the CyberQ maintain your pit temperature, It also can broadcast the info and control info to your PC, smart phone or tablet via wi-fi.  ANYTHING that lets you get more sleep at contests is a good thing!
BBQ Guru CyberQ

2. Wusthof 14″ Grand Slicer

451736You know it was going to to be on here. We designed it! 36cm (14 inch) radial curved Grand Brisket slicer by Wusthof – A MABA original. This knife is designed for both the professional and hobbyist cook. A 2mm wide blade with a razor sharp 16.5 degree beveled blade effortlessly slices through the softest meats without tearing. The radial curve of the blade and incorporated scallops will cut blemish free slices with ease.
14″ Grand Slicer

1. Remote Tire pressure Monitor System (TPMS)

 

TST_TPMSAnother off the beaten path gift for BBQ cooks that travel and tow trailers. Remotely monitors both the pressure and temperature  of your trailer tires (or any tires really. The system can monitor up to 24 tires simultaneously). Alerts you when either exceed or drop below defined limits so you can take action before you experience a blow out or a hub freeze.
TST 510 TPMS System

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2012 results

I’ll be the first to admit I haven’t kept this up. I’ll try to do better in 2013. 2012 was Aprokalypse Now’s 2nd full year of competition BBQ and the Kansas City BBQ Society results are out. We finished a respectable  77th out of 6303 teams overall in 2012. Not bad for our second full year competing.

Aporkalypse Now KCBS ToY 2012
Overall – 77th
Chicken – 34th
Ribs – 128th
Pork – 66th
Brisket – 113th

A huge thank you has to go out to the Aporkalypse Now team as well as our sponsor from last year – Wusthof.

2013 is already underway and there are some changes coming in the next couple of months. Stay tuned for our full2013 schedule as well as other announcements.

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It’s Slicing time!

After 5 months of back and forth development, the prototype of the long slicer I envisioned and designed is here thanks to my friends at Wusthof Cutlery

The new slicer prototype

The knife is a 34cm (14inch) long thin bladed slider 54mm deep at the heel with a radiused cutting edge hollow ground to reduce drag.  The advantage to the radius is that the whole blade edge isn’t engaging the object to be sliced at the same time allowing for even less drag, yet still making a continuous cut with no “saw marking”.

The other plus to the radius design on the blade is that when you make a draw cut (pull the blade toward you) the physiology of  your arm causes your elbow to lift up, causing you to change the angle of attack of the blade. On a straight traditional slicer you either end up cutting with the very tip of the blade or break your wrist to allow the blade to remain flat, reducing your leverage. The radius blade allows you to maintain maximum leverage by not having to break your wrist while the cutting edge still tracks parallel to the food.

Enough with the techno babble — how does it cut?
Like a dream. I had a chance to try it on a few competition briskets and pork butts the other weekend at Que and Cruz and it exceeded all my expectations. It cut hot brisket slices cleanly on one draw without tearing the slice. I was able to separate and slice pork “money muscle” with no stringing.  We even went so far as to cut some already sliced brisket slices in half on the bias cleanly.

The slicer in action

All in all I think it’s a winner. It’s hard enough to hold an aggressive edge yet retains some flexibility in the blade. It’s considerably lighter and thinner than my 14 inch scimitar so it’s less fatiguing if you’re cutting a lot of briskets to boot.

I’ll be talking to the factory about a few final minor tweeks  soon but as of this point I don’t have a price point or release date. I’ll post them as soon as I have them.

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We’ve got 2,500 pounds of brisket,,,,,,,

48 hours to go, it’s dark outside and we’re cooking the Big Apple BBQ Block Party in New York City……

Welcome to the Big Apple BBQ

What a weekend. I got invited to go help Myron Mixon’s team Jack’s Old South vend this huge charity event in Madison Park in New Your City. My sometimes teammate and Jack’s Old South regular Dale and I headed up to NYC on Friday afternoon to join Myron, his Wife Faye, their son David and a few others for this pressure cooker event.

We were set up right on Madison Avenue in front of the landmark New York Life building and got to work right away.

Cooking brisket on Madison Avenue in NYC

We knew it was going to be a cruncher but we didn’t quite realize how much. Our spot was directly in front of a bus stop and the MTA wouldn’t let us load in until after 7pm, so we were under the gun from the get go. We did take advantage of the bus stop and stuffed it with most of our supplies and charcoal since the weather was threatening when was the last time you saw a bus stop full of charcoal in downtown Manhattan?

The stuffed bus stop

Myron had calculated that we could do 1250 pounds per day in the hog cooker so we loaded up day one – 1250 lbs translates into about 85 briskets. so we did a lot of rubbing, then loaded up the cooker.

1250 lbs on the cooker

12 hours later we had a cooker full of beefy goodness.

Done briskets ready to be cut

Now the fun could begin, all those briskets had to be trimmed, separated and sliced before they could be served, so away we went. Even with electric knives and two of us slicing in shifts, it still took 4 hours to cut them all down

Slicing Station

Then the crowds arrived…

Queing for Que

And kept coming

Still queing

and poof! it was gone, we sold out in 3 hours. Then it was time to clean up, set up and do it again Saturday night for the Sunday Crowd. All in all we cooked 2,500 pounds of Brisket and a pallet of peach baked beans. We estimate we served almost 10,000 plates in a little over 7 hours total. What a weekend. Hats off to Myron Mixon and his family and crew for making me welcome in his camp.

The most amusing thing over the weekend was all the people that mistook me for Myron, and the disappointed look and little sigh when I told them “I’m not Myron”. Here we are together just for comparison.

Me and Myron Mixon (Myron's on the right)

 

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Online at last

It’s been a struggle, but the Aporkaylpse Now BBQ website is starting to take shape.

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