BBQ Open House- November 9th

On Sat. Nov. 9th from 10am to 4pm Sam's Northwest BBQ will be hosting a BBQ Open house event in Sherwood, Oregon.

 

From Sam Hay's:

 

"We will have BBQ Competition Cooks offering samples, vendors & sponsored users from some of the products we offer such as MAK Grills, Yoder Smokers, James Gang BBQ Co. Pacific Pellets Gourmet BBQ Pellets, Big Green Egg, Hephaestus Barbeques, Uncle Wally's BBQ Sauce and many more. We'll have dessert samples from Nothing Bundt Cakes of Tualatin.

 

We'll have several grills and smokers fired up, and also showcase our other offerings from above such as the Pit Barrel Cooker, Fast Eddy's by Cookshack Pellet Grill, Weber Products and the Black Olive Pellet Grill. We'll have special event pricing on 20lb. bags of Pacific Pellets this day only as well. We'll have Rubs and BBQ Sauces in additon to our 7 varieties of seasoned cooking woods, 4 varieties of Lump Charcoal, 16 varieties of BBQ Pellets, Wood Chips and some outstanding BBQ accessories. There will be plenty of samples as well as beverages provided. Come early and talk with weekly BBQ radio host of Cooking Outdoors with Mr. BBQ , Bruce Bjorkman. He'll be here unitl 12:30 when he heads off to Portland to do his radio show. Stock up on product and fuels prior to the holidays, and maybe even find some stocking stuffers ahead of time this year. Please spread the word and share this on your FB page. Thanks! We'll be here by our normal opening time of 8am, but offically calling it a 10am start time. Show up whenever you'd like. You'll see the Big Green Egg blowup out from of the driveway off of Tualatin-Sherwood Rd. "

 

For more information, visit the Facebook event page here

Sam's Northwest BBQ- 14889 SW Tualatin/Sherwood Rd. Suite #405, Sherwood, OR 97140

Archive- 7/18/2013- Guest Lynnae Oxley of Sugar's Championship BBQ

Listen to internet radio with BBQ in the Northwest on BlogTalkRadio

Archive- 7/2/2013

Our guest this week- Grand Champion of the Canadian Festival of Chili and BBQ Brian Gurney of Badbones BBQ.

Listen to internet radio with BBQ in the Northwest on BlogTalkRadio

Click play above to listen now from a computer. Or subscribe to the podcast using this feed address: http://www.blogtalkradio.com/bbqnorthwest.rss

Listen Live and Interact

This week, if you listen live from a computer, you can listen directly on our Listen Live and Chat page.  We hope this gives you a chance to interact with us as hosts, as well as others who are listening live.  Give it a try!

BBQ in the Northwest Premier Episode

The all new BBQ in the Northwest radio show premiered tonight.  If you missed it, you can listen on demand from a computer below:

Listen to internet radio with BBQ in the Northwest on BlogTalkRadio

or subscribe to our Podcast here: http://www.blogtalkradio.com/bbqnorthwest.rss  and listen to us on your mobile device.

This week, our guest was Pat "Maddog" Maddock of Maddog's BBQ, talking bbq and about cooking for the troops with the PNWBA.  Thanks to Pat for helping us kick off the new show!

Sam's Club, Renton, WA Results

GC- Movin' the Chains
RGC- Piggy D's

Click for story from KCBS website and full results.

Smokin' Super Big Game Recipes

Hello BBQ and football fans, wherever you may be.  Here in the Northwest, we might have a few disappointed NFL fans this year (sorry Seahawks fans- I'm a Falcons fan, so I'm crying too).  But you'll still be watching the game, and you're going to need some food! (Don't worry about missing the halftime show, I hear it's all lip-syncing anyway).

Jesse Henry's BBQ Sandwich

Italian loaf of bread (or gluten free baguette)
Sliced salami, pepperoni, turkey, ham
Sliced provolone and havarti
Cream Cheese
Seasonings- Garlic salt or your favorite seasoned salt

Slice the loaf of bread in half and spread the cream cheese on both sides.  Assemble the rest of the ingredients on the bottom and then put the top on the sandwich and sprinkle seasoning on top.  Place the sandwich on the grate of a preheated smoker with your favorite smoke wood.  Smoke until the cheese is melty, slice into quarters, and eat one section per quarter!

Pulled Pork Nachos

Fresh, or leftover pulled pork
Tortilla chips
Cheese sauce
BBQ Sauce
Black Beans (optional)
Jalapenos, sliced (optional)
Sour cream (optional)

If using black beans, warm them up in a saucepan.  Warm the cheese sauce and pulled pork up in separate pans, add some bbq sauce to the pork if it is too dry.  Place the tortilla chips on a plate.  Put the pork on the chips, then the cheese sauce, then the BBQ sauce, beans and jalapenos.  Add a dollop of sour cream, if desired, and enjoy!

3rd Annual Northwest Winter Blues Rib Rally

Here's a quick update on today's event in Vancouver, WA, a PNWBA sanctioned one-day rib and chicken cookoff.

Chicken:
1. Lake House BBQ
2. Rusty's BBQ
3. Tombstone BBQ

Ribs:
1. Rusty's BBQ
2. Perry's Q (new team!)
3. Smokin in Suburbia

Ribs- Fireman's Choice
1. Rusty's BBQ
2. Perry's Q
3. Lake House BBQ

Congratulations to all who walked, and thanks to everyone who participated in raising money for the Leukemia Society and Vancouver Firefighters Community Fund.

BBQ Pizza and Gluten Free Crust Recipe

This week Jesse Henry talked about making BBQ Pizza on his radio show BBQ in the Northwest.  You can use your favorite pizza crust recipe.  For me, I can't eat gluten, so the crust has to be gluten free.  Here in Portland, I am lucky to have several different options of pre-made crusts I can buy (be careful though, some of them suck).  If you can't find one, no problem, make your own, here's how:

Gluten Free Crust

1 tablespoon active dry yeast
2 1/2 t sugar (or slightly less agave nectar)
2/3 cup warm milk
2/3 cup starch (corn or potato)
1/2 cup gluten free flour blend (Cup for Cup, Bob's Red Mill or your favorite)
2 t xanthan gum (if your gluten free flour doesn't include it already)
1 t salt
1 T olive oil
2 t cider vinegar

Dissolve yeast and sugar in warm (not hot- around 100 degrees) milk.  Let foam for about 5-10 minutes.  In a food processor blend the yeast mixture, potato starch, flour blend, xanthan gum, salt, oil and vinegar until a ball forms.  The dough will be soft- don't worry, you didn't do it wrong.

Grease a nonstick pizza pan.  Dust the dough with white rice flour and spread the dough into the pan with your hands.

Place on the bottom rack a 425 degree oven and bake 10 minutes.  Now the crust is ready to put toppings on and bake or grill.

Note: Gluten free crust doesn't do very well on a pizza stone.  I use an Airbake perforated pizza pan that allows the air to get through and helps crisp the crust.  If you pre cook the dough enough, you may also be able to put it directly on the oven rack or grill grate to finish cooking.

So, now that you have a crust, get together your favorite toppings and cheese.  To make it BBQ style, try mixing some BBQ sauce with your pizza sauce.  There are many combinations to try.  One I like to use leftover smoked chicken, shredded and reheated in BBQ sauce, and combine it with sliced red onions, smoked gouda and mozzarella, topped with fresh cilantro.

Whatever the toppings, grill at about 500 degrees.  If using regular (gluten) dough, you can put it right on a pre-heated pizza stone.  If using gluten free dough, put it on a pan or directly on the rack (make sure it isn't too close to direct flames- char is good, burnt is bad).  It should only take about 10 minutes (or less, keep an eye on it) for the pizza to be ready to serve and enjoy!

Thermometers and Pit Temperature Control Devices

If you haven't already, take a look at Meathead's Thermometer Buying Guide.  Amazingribs.com is an incredible resource.  Meathead puts a lot of time into researching things so you don't have to.

For thermometers, I was thrilled to receive a limited edition Flame Thermapen for Christmas.  I also have a Super Fast RT600, also from Thermoworks that works great and is an excellent value.  Both rated Gold in Meathead's article, and I wholeheartedly agree.  He also recommends the Maverick ET-732, which is a dual probe that can monitor both chamber temperature and meat temperature and features a wireless unit you can keep in your pocket or on a table.  I use the Maverick ET-73, which is the previous model.  It's great for monitoring pit temperature, but the meat probe is big, so I only use it on large cuts like brisket or pork.

In the same article, Meathead also discusses pit temperature control devices, and gives a Gold rating to the BBQ Guru's Party Q.  I don't own one of these yet, but it's on my list.  I personally like that the Party Q runs on batteries, so you don't have to have access to power to use it.  One less thing to worry about at a competition.  Just make sure to keep the batteries fresh.

What are you readers using for checking temperatures?  Do you use a pit temperature control device?

BBQ Tempeh

This past weekend while I was practicing chicken thighs, I decided since I had the fire going to throw something else on the smoker. In this experiment I decided to marinate some tempeh and cook it in a manner similar to ribs. What is tempeh? Basically its a cake made out of soybeans that have been fermented.

"All the vegans in the house,all the vegans, all the vegans," ` Reel Big Fish

• 1 block tempeh
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1/4 cup maple syrup
• Hot sauce- to taste (optional)

Marinate the tempeh in a plastic bag with the soy sauce, cider vinegar, maple syrup and hot sauce.  Let it marinate in the refrigerator for at least an hour.  Longer is better, up to a day ahead.  If you want it to marinate faster you can cut it into pieces first.  It will marinate much faster if you cut it so it is half as thick and then into "rib" size pieces.  

Heat your smoker to 275 degrees.

• Mustard to coat
• Your favorite BBQ rub, to coat.

When the tempeh has marinated, remove from marinade (you may reserve some for wrapping the tempeh later). Then apply a decent coat of mustard all over and apply a liberal amount of rub on all sides.

Put the tempeh directly on the smoker rack.  Leave it on the smoker for at least an hour and a half.  

• Aluminum foil- at least 2 sheets
• Honey
• Brown Sugar

Remove the tempeh from the smoker and place it on top of the foil.  Coat lightly with honey and then with brown sugar.  Just use enough brown sugar for a light coat on both sides.  Put about 1/8 cup of the reserved marinade, or another liquid like apple juice in the foil, then wrap tightly.  Return the tempeh to the smoker for at least another hour.  Depending on how you like it, you may want to leave it in the foil longer.  

• Your favorite BBQ sauce

Remove the tempeh from the cooker.  Apply a coating of BBQ sauce on all sides.  Return to smoker for at least 15 minutes or until the sauce sets.

Remove from the smoker.  Let rest under foil tent for 5 minutes.  Slice (if not done already) and enjoy them yourselves, or serve them to that vegan or vegetarian friend! 

Smoked Enchiladas

Today's Recipe from the BBQ in the Northwest radio show is a great dinner or something different to make for that upcoming football party.

Sauce

¼ veg. oil           
1 oz of California chili peppers and 1 oz of new mexico chili peppers
2 tbl spoons flour
1 can tomato sauce
1.5 cups of water
½ tsp cumin
2 cloves chopped garlic
½ tsp onion salt

Add flour to warm oil stirring to make nice even texture and reduce to medium low heat, add garlic, then stir in tomato sauce and spices. Add water and salt to taste. Cook ten minutes stirring occasionally.

Enchiladas

Leftover Smoked Chicken (or brown 3 breasts in taco seasoning)
1 onion, diced
1 can black beans
6 flour tortillas or 9 corn tortillas
3/4 cup cheddar cheese (separated into 1/2 and 1/4 cup)

Mix chicken with onion, black beans and ½ cup of cheddar cheese. Fill tortillas with the mixture and roll.  Place in baking dish or foil pan top with sauce and another ¼ cup of cheese. Bake in over or smoker at 325 degrees until the sauce is bubbling.. about 25 minutes.

Vegetable substitutes for the chicken:
Zucchini… mushrooms.. tofu (regular or smoked)….

"Phil Beard" Jerk Chicken Recipe

This week's recipe from the BBQ in the Northwest radio show is Jerk Chicken, a spicy specialty from Jamaica.  You can find jerk spice rub in many grocery stores, or find a recipe online, like this one from allrecipes.com.

Jerk Chicken

1 whole chicken or 3-4 chicken breasts (can substitute tofu)
3 tablespoons of Jerk spice rub
2 tablespoons of olive oil
1 zucchini
1 sweet onion
1 can of black beans
2 bell peppers one red one yellow
2 habenero peppers
1 lime

Slice zucchini into 3 similar portions length wise.
Core and remove seeds and slice all peppers- use gloves for the habanero peppers. Quarter onions.

Rub chicken with a small amount of olive oil.
Take rub and sprinkle on chicken… let sit for one hour.
Set oven or smoker to 325… put in chicken for 1 to 3 hours breast is at (160 degrees). If using whole chicken stuff cavity with one quarter onion and some habanero peppers.
Take 1 tablespoon of olive oil and coat vegetables and sprinkle with remaining rub.
Lay vegetables out on a grill pan or foil cook at 325 for 45 minor vegetables are soft
Heat up black beans in a saucepan.
Cut up cooked vegetables and mix with black beans.
After chicken has rested pull and shred from the bone add to the vegetable and bean mixture… squeeze lime over mixture and toss.
Can be served with rice.