Posts Tagged for Burnt Finger BBQ
Posted by Jason on June 16, 2015
This summer our competition team, Burnt Finger BBQ, is working with Cabo Wabo Tequila to ensure that the drinks we’re sipping during the heat of competition are as bold in flavor as our championship barbecue.
Cabo’s roots run deep – born in the agave fields of Mexico, and praised in the bars, man caves and backyard barbecues of America. Founder – Sammy Hagar – was devoted to creating a tequila that would embody his beliefs of living free, working hard and playing harder. The result is a “Thick Cut Tequila” with an agave-forward taste that cuts no corners and makes no apologies. Here are the tequilas we’ll be responsibly drinking by the grill:
Every year for St. Patrick’s Day I load up the smoker with corned beef brisket to make homemade pastrami. Being Irish, this is the perfect meal that combines my heritage with my passion for barbecue. This year’s pastrami smoke-out took place a couple weekends ago, and was once again a huge success. But now that I’ve been eating sandwiches for the better part of two weeks, it’s time to throw a little variety into the mix. My buddy, and Burnt Finger BBQ teammate, Gish was having a grilled pizza party for March Madness, so we packed up the pastrami fixins to test out our new grilled Reuben pizza recipe for our leftovers.
Admittedly, we’ve neglected our blog over the last couple of weeks. We know how much our readers hate it when we go on hiatus (primarily because we get your complaint emails), so this week we’re making it up to you with a 5 part version of The Monthly Rubdown. Each day we’ll be introducing you to a new product (or family of products) that’s now available in our online BBQ store. To kick-off this week of Rubdowns we’re rolling out a brand new gallon size of our best selling sauce.
Once again the Great American Barbecue was a great weekend to spend cooking outdoors. This year the organizers bumped the date up to be the week before the long Memorial Day holiday weekend. This gave the competition teams the chance to still compete in this great contest, and also be able to spend some valuable family time over the long weekend. Burnt Finger BBQ came out of the weekend with calls in 4 of 8 categories we entered, and two local Kansas City teams walked away with Grand Championships in each of KCBS contests.
Last weekend we spent Saturday afternoon out at a local barbecue supply store offering up Bacon Explosion samples to the hoards of people loading up brand new grills and smokers for this year’s barbecue season. Next to us was a gentleman churning out wood fired pizzas on a trusty Big Green Egg. It didn’t take long before we sent over a couple hand fulls of Bacon Explosion and a bottle of Burnt Finger BBQ sauce. The results were GLORIOUS!!!
This past weekend our competition team, Burnt Finger BBQ, took to the road to compete in North Little Rock, AR at the Smoke on the Water barbecue contest. With a guaranteed prize pool of $100,000.00, the world’s richest barbecue contest drew many of the top teams from across the country, including a few of those familiar faces recently featured on TLC’s recent hit TV show BBQ Pitmasters.
It’s taken a full week, but now that we’re fully recovered from The Great American Barbecue it’s time to get blogging again. The festival was a landmark weekend for us, as we announced the upcoming release of our fully cooked, pre-smoked, heat and eat Bacon Explosion. This means that the hungry vistors of our site will no longer need any type of barbecue expertise to enjoy the authentic smokey flavor that our recipe calls for. The entire weekend was deemed our official “product launch party”, and we treated festival goers to over 3,000 samples from our first production run.
On Memorial Day weekend, hundreds of the world’s top competition barbecue teams will converge on Sandstone Amphitheater outside of Kansas City for one of the largest barbecue celebrations the country has to offer, the Great American Barbecue Festival. With an expected crowd of 50,000 people, the organizers are estimating over 70,000 pounds meat and 60,000 gallons of beer will be consumed over the course of the three day weekend. To top things off, they’ve also invited the BBQ Addicts to give an official culinary demonstration on how make a perfect Bacon Explosion…plus we’ll be unveiling our latest project, and it has nothing to do with our upcoming book!
This week has been filled with bacony goodness, and the weekend looks to be more of the same. Tonight we’re heading to Des Moines, Iowa for tomorrow’s Blue Ribbon Bacon Festival. But before we get too far into that, we want to personally thank each and every one of our readers who took part in the Bacon Explosion survey this past week. As promised, we have randomly selected a participant to receive a gift basket full of fantastic barbecue supplies. And the lucky winner is…