3rd Annual Smoke on the Prairie BBQ Contest

Last night, Don moseyed on down to El Dorado, KS, for the 3rd annual Smoke on the Prairie BBQ contest. Many of our BBQ friends were out there gearing up for a smokin’ competition to be judged today (August 21).

Here are a few photos from his adventures:

Terry Phillips (Hedge Hogs competition team) smoking jalapenos on his Yoder Smoker

A close-up of those bacon wrapped jalapeno peppers.

Steaks on Weber 22.5" Kettle

Finished, plated, and garnished steak

Thanks to everyone for the hospitality and all the good eats! Good luck on the results this afternoon.

Tip: Choosing Wood for Smoking

At All Things BBQ we get a lot of questions about which wood to use for different types of meat so here are some basic guidelines:

Apple delivers a sweet, mild flavor which goes well with poultry and pork.

Cherry also has a sweet, mild flavor that goes well with virtually everything. This is one of the most popular smoking woods. Hint: often combined with hickory. 

Maple, like fruit wood, gives a sweet flavor that is excellent with poultry, ham, and salami.

Pecan imparts a rich, sweet smoke flavor. It is similar to hickory yet a bit milder,

Hickory produces a robust smoke flavor with just a hint of sweet. A good choice for pork, beef, and lamb.

Ask around and see what wood your favorite BBQ restaurant uses and then do some experimenting in your own pit. Don’t be afraid to start with hickory and then mix in some fruitwoods to produce a lightly mild, fruity flavor.

How-To: Beer Can Chicken

There’s nothing quite like the moist, flavorful meat of beer can chicken. Many people think this approach seems too complicated, but here is a quick how-to so you have no excuse not to try it!

• Beer can chicken sitter or roaster rack
• 1 can or bottle of your favorite beer (we like Dundee’s Honey Brown)
• 1 whole chicken (3-4lbs)
• 1/4 cup Plowboys Yardbird rub
• 1/4 cup butter
• 1/2 cup Pappy’s Chipotle sauce

1) Preheat grill to 450ºF/230ºC (a gas or charcoal grill will work well for this recipe).

2) Wash chicken inside and out with cold water and pat dry with paper towels. Rub the chicken inside and out with the Plowboys Yardbird rub. The secret is to also get the rub under the skin as best you can.

3) Pour your beer into your sitter or rack and place the chicken cavity down on the opening. It should be pushed far enough down to stand up on its own.

4) Place the chicken on the grill, close the lid, and roast for 20 minutes per pound (60-70 minutes approximately).

5) Melt butter and mix with Pappy’s Chipotle sauce. Baste chicken liberally with this mixture two to three times during roasting.

6) Chicken is done when a meat thermometer is inserted and reads 160ºF (71ºC). Remove from heat, cover, and let rest 10 minutes before carving.

Steven Raichlen's Beer Can Chicken Roaster