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Million Dollar High Tech RV builder, Millennium Luxury Coaches, Back for the Season 2 Premier of Destination America’s popular “EPIC” TV Series.
SANFORD, Florida – July 10th 2013 – Discovery Communication’s Destination America network to feature a pair of custom built multi-million dollar RVs from award winning builder Millennium Luxury Coaches, on the Season 2 premier of EPIC, Monday July 15th at 9pm EST. Millennium made an appearance on EPIC during the first season, showing off the company’s innovative “Dream Machine”, while this year’s coaches have even more over the top surprises to impress even the most fashionable and tech savvy viewers.
Destination America is the first network to celebrate the people, places and stories of the United States, while EPIC explores the most excessive and outrageous items that people are willing to spend fortunes on. Epic shows how these splurges were made, how they work, and why in the world people go to such great lengths to acquire their dream.
This year EPIC welcomes back Millennium Luxury Coaches, the Central Florida builder of the “Dream Machine” featured last season. This time around EPIC will focus on two unique coaches custom built and filled with new personalized features as amazing and entertaining at the coach owners themselves. One decked out with so many high tech gadgets that James Bond would be proud to take it on his next mission, to a coach that is the culmination of 2 decades worth of searching for the perfect ride.
Millennium Luxury Coaches will be featured on the season 2 premier of EPIC on July 15th, at 9pm EST on Destination America, along with other amazing vehicles of recreation, and will continue to entertain viewers over the course of the new season with other extravagant amenities and the people who make them, including floating homes, helicopter landing pads, wine cellars and pools with their own private lazy river, slides and underwater speakers, as EPIC spotlights the most imaginative creations found right next door.
About Millennium Luxury Coaches
Millennium Luxury Coaches is one of the Largest Converters of Custom Prevost Chassis for Private use. Founded in 2001 and privately owned, Millennium has 85 employees operating out of a 100,000sq.ft. sales & manufacturing facility in Central Florida. Known for innovation, Millennium leads the way in adopting the latest technology and advancements into each coach it custom builds. In addition to new coach conversions the company also offers pre-owned coaches, consignment sales, renovation & remodel services, onsite coach storage and operates a full service collision center, and custom paint facility. For more information visit www.MillenniumLuxuryCoaches.com, Millennium on YouTube: www.youtube.com/MillenniumLuxury or Press Page: www.millenniumluxurycoaches.com/millennium-luxury-coaches...
About Destination America
Destination America is the only network to celebrate the people, places, and stories of the United States. The inclusive network targeting Adults 25-54 is available in 60 million homes, emblazoning television screens with the grit and tenacity, honesty and work ethic, humor and adventurousness that characterize our nation, with original series like BBQ Pitmasters, A Haunting, Epic, and Buying Alaska. For more information, please visit DestinationAmerica.com. Destination America is part of Discovery Communications (Nasdaq: DISCA, DISCB, DISCK), the world's #1 nonfiction media company reaching more than 1.8 billion cumulative subscribers in 218 countries and territories.
Contact
Bob Williams, Marketing
Millennium Luxury Coaches
bwilliams@mlcy.com
1601 Dolgner Place
Sanford, FL 32771
407-328-0190
Million Dollar High Tech RV builder, Millennium Luxury Coaches, Back for the Season 2 Premier of Destination America’s popular “EPIC” TV Series.
SANFORD, Florida – July 10th 2013 – Discovery Communication’s Destination America network to feature a pair of custom built multi-million dollar RVs from award winning builder Millennium Luxury Coaches, on the Season 2 premier of EPIC, Monday July 15th at 9pm EST. Millennium made an appearance on EPIC during the first season, showing off the company’s innovative “Dream Machine”, while this year’s coaches have even more over the top surprises to impress even the most fashionable and tech savvy viewers.
Destination America is the first network to celebrate the people, places and stories of the United States, while EPIC explores the most excessive and outrageous items that people are willing to spend fortunes on. Epic shows how these splurges were made, how they work, and why in the world people go to such great lengths to acquire their dream.
This year EPIC welcomes back Millennium Luxury Coaches, the Central Florida builder of the “Dream Machine” featured last season. This time around EPIC will focus on two unique coaches custom built and filled with new personalized features as amazing and entertaining at the coach owners themselves. One decked out with so many high tech gadgets that James Bond would be proud to take it on his next mission, to a coach that is the culmination of 2 decades worth of searching for the perfect ride.
Millennium Luxury Coaches will be featured on the season 2 premier of EPIC on July 15th, at 9pm EST on Destination America, along with other amazing vehicles of recreation, and will continue to entertain viewers over the course of the new season with other extravagant amenities and the people who make them, including floating homes, helicopter landing pads, wine cellars and pools with their own private lazy river, slides and underwater speakers, as EPIC spotlights the most imaginative creations found right next door.
About Millennium Luxury Coaches
Millennium Luxury Coaches is one of the Largest Converters of Custom Prevost Chassis for Private use. Founded in 2001 and privately owned, Millennium has 85 employees operating out of a 100,000sq.ft. sales & manufacturing facility in Central Florida. Known for innovation, Millennium leads the way in adopting the latest technology and advancements into each coach it custom builds. In addition to new coach conversions the company also offers pre-owned coaches, consignment sales, renovation & remodel services, onsite coach storage and operates a full service collision center, and custom paint facility. For more information visit www.MillenniumLuxuryCoaches.com, Millennium on YouTube: www.youtube.com/MillenniumLuxury or Press Page: www.millenniumluxurycoaches.com/millennium-luxury-coaches...
About Destination America
Destination America is the only network to celebrate the people, places, and stories of the United States. The inclusive network targeting Adults 25-54 is available in 60 million homes, emblazoning television screens with the grit and tenacity, honesty and work ethic, humor and adventurousness that characterize our nation, with original series like BBQ Pitmasters, A Haunting, Epic, and Buying Alaska. For more information, please visit DestinationAmerica.com. Destination America is part of Discovery Communications (Nasdaq: DISCA, DISCB, DISCK), the world's #1 nonfiction media company reaching more than 1.8 billion cumulative subscribers in 218 countries and territories.
Contact
Bob Williams, Marketing
Millennium Luxury Coaches
bwilliams@mlcy.com
1601 Dolgner Place
Sanford, FL 32771
407-328-0190
Harvey Clay, pitmaster of Real BBQ and More in Shreveport, La. Clay's brisket is regarded by many barbecue aficionados as some of the best brisket in northern Louisiana. Real BBQ and More is located at 7828 Line Avenue in Shreveport.
Originally from Lockhart, TX we are lucky to have Blacks Restaurant in Austin! If you are ever in the city you should give it a try.
Sign up for the free Quickstart Competition Barbecue Tips Interview Series www.grillmasteruniversity.com/quickstart
We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
In this interview, we take the time to sit down with Linda and Brad Orrison of The Shed Barbecue and Blues Joint in Ocean Springs, Mississippi. The Shed is a true family affair. It was started by a brother-sister team, and the entire family works in the business. The music is run by one of the brothers, Brett, and even G-Maw and Daddy O are part of the team, manning the beer bar and making competition-worthy BBQ sauces.
When it comes to barbecue, they’re self-taught. They didn’t take any barbecue classes, attend any culinary schools, or even compete in the barbecue circuit. The reason they became great pitmasters and now have an award-winning team is because they were dedicated and had a passion for the craft. When they decided to open a restaurant, Brad Orrison and his sister, Brooke, practiced cooking, smoking, and timing meat until it was perfectly cooked. Along the way, Brad perfected his Secret Shed Rub, and Poppa (one of their head pitmasters) developed a sauce that took their BBQ game to the next level.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Chris Lilly, Big Bob Gibson Bar-B-Q, from Decatur, Alabama, served up Pulled Pork Shoulder. Big Bob Gibson Bar-B-Q has been serving fine, slow cooked meats and unforgettable sauces since 1925 when the 6'4, 800-pound Bob Gibson started with a makeshift table in his backyard. Four generations later, and the family businesses has expanded across the south and into supermarkets with their famous white sauce.
Sign up for the free Quickstart Competition Barbecue Tips Interview Series www.grillmasteruniversity.com/quickstart
We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
In our latest interview, we sat down with Ray Lampe of Dr. BBQ in St. Petersburg, Florida. Dr. BBQ is the name of Ray’s team, but it’s also his nickname. There’s a reason that Ray was inducted in the American Royal Barbecue Hall of Fame in 2014. He’s one of the most recognized pitmasters in the country, and he’s spent 15 years testing different BBQ cooking styles. He entered his first rib BBQ contest in 1982 and quit the family trucking business to become a full-time pitmaster. He’s written nine books, including Slow Fire: The Beginner's Guide to Barbecue, Dr. BBQ’s Big-Time Barbecue Cookbook, the official NFL Gameday Cookbook, and a new cookbook (the Big Green Egg Cookbook) to help home barbecue enthusiasts, backyard grillers, and those interested in competition barbecue learn how to cook the best New American Barbecue.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Patrick Martin, Martin's Bar-B-Que Joint, from Nashville, Tennessee, served up Western Tennessee-Style Whole Hog.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Originally from Lockhart, TX we are lucky to have Blacks Restaurant in Austin! If you are ever in the city you should give it a try.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ken Bosley, Moonlite Bar-B-Q Inn, from Owensboro, Kentucky, served up BBQ Mutton & Burgoo. Moonlite has been a Kentucky tradition since 1963 when Catherine and Pappy Bosley bought the 14-year old barbecue joint, the Moonlite.
Barbecued Mutton, pit-roasted sheep, has been popular in Owensboro since the Welsh settled Daviess County with their sheep herds. Owensboro’s burgoo is a hearty soup made from mutton, chicken, and a variety of vegetables. One tradition says it came from Wales and found its way to the frontier through Virginia, evolving very similar to Brunswick Stew. In the early 1800's, burgoo developed as a squirrel stew and was served at political rallies and church picnics. Around Kentucky, burgoo varies with different meats, but always the same consistency--thick and soupy.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Million Dollar High Tech RV builder, Millennium Luxury Coaches, Back for the Season 2 Premier of Destination America’s popular “EPIC” TV Series.
SANFORD, Florida – July 10th 2013 – Discovery Communication’s Destination America network to feature a pair of custom built multi-million dollar RVs from award winning builder Millennium Luxury Coaches, on the Season 2 premier of EPIC, Monday July 15th at 9pm EST. Millennium made an appearance on EPIC during the first season, showing off the company’s innovative “Dream Machine”, while this year’s coaches have even more over the top surprises to impress even the most fashionable and tech savvy viewers.
Destination America is the first network to celebrate the people, places and stories of the United States, while EPIC explores the most excessive and outrageous items that people are willing to spend fortunes on. Epic shows how these splurges were made, how they work, and why in the world people go to such great lengths to acquire their dream.
This year EPIC welcomes back Millennium Luxury Coaches, the Central Florida builder of the “Dream Machine” featured last season. This time around EPIC will focus on two unique coaches custom built and filled with new personalized features as amazing and entertaining at the coach owners themselves. One decked out with so many high tech gadgets that James Bond would be proud to take it on his next mission, to a coach that is the culmination of 2 decades worth of searching for the perfect ride.
Millennium Luxury Coaches will be featured on the season 2 premier of EPIC on July 15th, at 9pm EST on Destination America, along with other amazing vehicles of recreation, and will continue to entertain viewers over the course of the new season with other extravagant amenities and the people who make them, including floating homes, helicopter landing pads, wine cellars and pools with their own private lazy river, slides and underwater speakers, as EPIC spotlights the most imaginative creations found right next door.
About Millennium Luxury Coaches
Millennium Luxury Coaches is one of the Largest Converters of Custom Prevost Chassis for Private use. Founded in 2001 and privately owned, Millennium has 85 employees operating out of a 100,000sq.ft. sales & manufacturing facility in Central Florida. Known for innovation, Millennium leads the way in adopting the latest technology and advancements into each coach it custom builds. In addition to new coach conversions the company also offers pre-owned coaches, consignment sales, renovation & remodel services, onsite coach storage and operates a full service collision center, and custom paint facility. For more information visit www.MillenniumLuxuryCoaches.com, Millennium on YouTube: www.youtube.com/MillenniumLuxury or Press Page: www.millenniumluxurycoaches.com/millennium-luxury-coaches...
About Destination America
Destination America is the only network to celebrate the people, places, and stories of the United States. The inclusive network targeting Adults 25-54 is available in 60 million homes, emblazoning television screens with the grit and tenacity, honesty and work ethic, humor and adventurousness that characterize our nation, with original series like BBQ Pitmasters, A Haunting, Epic, and Buying Alaska. For more information, please visit DestinationAmerica.com. Destination America is part of Discovery Communications (Nasdaq: DISCA, DISCB, DISCK), the world's #1 nonfiction media company reaching more than 1.8 billion cumulative subscribers in 218 countries and territories.
Contact
Bob Williams, Marketing
Millennium Luxury Coaches
bwilliams@mlcy.com
1601 Dolgner Place
Sanford, FL 32771
407-328-0190
After having seen Cousin's Barbeque on local & national TV as well as magazines & such, I just couldn't pass up going to a place that's basically right in my own back yard being in Fort Worth (we went to the original location).
We got 2 3-meat dishes with sides. In order from my favorite of their meat first followed by the next & so forth:
1. Chopped Beef Brisket
2. Pulled Pork
3. Boneless Chicken Breast
4. Texas Pork Ribs
5. Country Ham
6. Smoked German Sausage
Meat we didn't eat (yet) was the Sliced Beef Brisket (I'm assuming it has a similar taste to the Chopped Beef Brisket we had), Hot Link, Turkey Breast, and White/Dark Chicken
The sides we got were:
Sweet Ranch Beans
Broccoli Rice Casserole (w/cheese)
Coleslaw
Mustard Potato Salad
Then, of course, the bbq sauces and Texas Toast with jalapeños, onions, sweet peppers, & pickels
Learn more at:
Cousin's BBQ Home Page:
Welcome Home! We've been serving up Texas-style Bar-B-Q since 1983 along with all the "fixins." You'll feel at home in any of our family-owned restaurants. Expect to be treated like family as our servers talk with you about your day in our cafeteria-style service line, and enjoy our casual and comfortable dining room surrounded by a visual history of our Cousin's "family" we like to call our "Wall of Fame." So, come in, relax a while, and enjoy the best Bar-B-Q Texas has to offer. It's so good, in fact, that Texas Monthly has named us as one of the top 50 Bar-B-Q Joints in Texas! Writing about our DFW International Airport restaurants, the Washington Post wrote, "if you are ever flying through DFW, do not even think about going anywhere other than Cousin's to eat. Seriously." And Monday, May 18, we celebrated being named one of four finalists in the ABC Good Morning America "Best Barbecue Challenge" as we welcomed GMA Weekend's Ron Claiborne. The photos above show Pitmaster Cliff Payne and Founder "Boots" Payne with Mr. Claiborne on Monday. We had a restaurant full of all of our wonderful friends. Thank you for joining us and for your support! We spent the week leading up to the 4th and the morning of the 4th with our friends at WFAA Channel 8 cooking on their morning shows. Cliff and Jeff Payne had a great time barbecueing on Victory Plaza in Dallas, and we've got a new recipe posted to Our Favorite Recipes here on the home page. Just click through and download!. Our customers are the finest anywhere! Come join us. Know that you are always a part of our family at Cousin's Bar-B-Q! Welcome - we're glad you stopped by.
Cousin's BBQ About Page:
Calvin (aka “Boots”) and Beverly Payne opened the doors to their first Cousin’s Restaurant in 1983 with the help of son, Cliff and daughter, Corby, on McCart Avenue in Fort Worth, Texas. They didn’t realize it at the time, but this location would continue to thrive and has become the flagship of their growing family of restaurants.
Over the last 25 years Cousin’s has experienced wonderful growth thanks to our loyal customers and built an extensive clientele that is still growing generation to generation! This clientele is fondly referred to as “Distant Cousins,” in keeping with the Cousin’s belief that new friends are just old friends in the making.
In addition to a growing clientele, the Payne family has grown their operation. Cousin’s currently has 6 Cousin’s Bar-B-Q Restaurants throughout Tarrant County including two locations in Terminals B and D at Dallas/Fort Worth International Airport. This growth has resulted in a Commissary that was opened in 2005 to support the 6 restaurant operations and poise Cousin’s for growth that includes future presence in stadiums, malls, and airports, in addition to their catering business.
One of the many highlights in the storied Cousin’s history includes being selected by Euro Disney as the best representation of real, authentic American barbecue. In 1990, the Payne family was hired by Euro Disney to open Texas Bar-B-Q concepts in their extremely popular theme park in Europe. Cousin’s staff were flown to Paris to instruct the folks at Disney how to prepare and cook real, authentic Texas barbecue.
Another feather in our caps was the opportunity to serve President H. W. Bush and his family on several occasions. And in 2008, Texas Monthly named Cousins's Bar-B-Q as one of the Top 50 BBQ Joints in Texas! Now, our wonderful customers have nominated Cousin's as one of four top barbecue restaurants in Good Morning America's Best Barbecue Challenge. We are more than honored and grateful to our wonderful extended family of customers. They are the greatest!
Vacuum sealed package of Grand Champion Spicy Hot Beef Jerky.
(photo shown is for 8oz bag)
Montana Jerky Co.’s HOT beef jerky is seasoned the same as their regular, then they add the hottest flame throwing blend of cayenne pepper made. This gives a full flavored jerky that gets hotter and hotter the more you eat.
Montana Jerky Co. uses only top rounds from young cattle to make their beef jerky. This is the same steak that you could buy at your local market. They do not use rounds from cows or bulls. What this means to you is a "tender" more pleasing jerky, which combined with a special combination of spices gives you a Grand Champion Beef Jerky to savor.
We've taken this centuries old process and transformed it into an art. Our Grand Champion Beef Jerky & Buffalo Jerky is the result of the perfect blend of spices, the latest in equipment technology and only the finest cuts of choice Beef & Buffalo meat.
Montana Jerky Co. is a small family owned business located in beautiful Northwest Montana that makes the finest Beef Jerky and Buffalo Jerky you will ever try. Their jerky products continue to win awards every year including GRAND CHAMPION again this year.
The process of making beef jerky & buffalo jerky has not changed much throughout the centuries. The early trappers and explorers would build smoke huts and hang cuts of meat over a fire. The smoke would cure, and the heat would dry the meat. Every family had their own recipe for smoked meat. Jerky was created when the meat would be cut into strips, flavored and then cured. This method of smoking and curing was a means of preserving the meats. Marinating the meat in spices and preserves (cure or salt) and cooking very slowly at low temperatures is still part of the process today.
Sold in 4oz and 8oz bags
statesidemangoods.com/snack-products/jerky/hot-beef-jerky...
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Tommy Houston, Checkered Pig, from Martinsville, Virginia, served up Chopped Pork Sandwich and Coleslaw.
The 5th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 9-10, 2007. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by stewmaster John Clary, the Proclamation Stew Crew, from Lawrenceville, Brunswick County, Virginia offered up Brunswick Stew--a brew of boneless chicken thighs, fatback, potatoes, onions, crushed tomatoes, lima beans, shoepeg corn and pure red pepper.
A plaque on a pot in Brunswick, Georgia states that the first Brunswick stew was cooked in it on July 2, 1898, on nearby St. Simons Island. A competing story, however, claims that the dish hails from Brunswick County in southern Virginia. According to one legend, the camp chef of a Virginia state legislator invented the recipe in 1828 on a hunting expedition and everyone was immediately hooked.
Pitmasters Back Alley BBQ. AU Park/Spring Valley in Washington DC. www.pitmastersbackalleybbq.com [October 25, 2016]
This past weekend people gathered to celebrate the life and personality of Carl Ruiz, a chef who was hysterical in person, he left you completely entertained and usually well fed or tipsy after a few drinks and good times. He unfortunately passed recently so his friends + family gathered at Pig Beach in Brooklyn to enjoy his favorite foods and pay respect to a true original American character. Great pitmasters from around the country gathered including Pat Martin of Nashville and Sam Jones from North Carolina, Billy Durney from Brooklyn, and Chaps PIt Beef in Maryland to make some of Carl's personal favorite foods for everyone. His instagram was a funny one, you can check it out here: www.instagram.com/saborchef/
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
After having seen Cousin's Barbeque on local & national TV as well as magazines & such, I just couldn't pass up going to a place that's basically right in my own back yard being in Fort Worth (we went to the original location).
We got 2 3-meat dishes with sides. In order from my favorite of their meat first followed by the next & so forth:
1. Chopped Beef Brisket
2. Pulled Pork
3. Boneless Chicken Breast
4. Texas Pork Ribs
5. Country Ham
6. Smoked German Sausage
Meat we didn't eat (yet) was the Sliced Beef Brisket (I'm assuming it has a similar taste to the Chopped Beef Brisket we had), Hot Link, Turkey Breast, and White/Dark Chicken
The sides we got were:
Sweet Ranch Beans
Broccoli Rice Casserole (w/cheese)
Coleslaw
Mustard Potato Salad
Then, of course, the bbq sauces and Texas Toast with jalapeños, onions, sweet peppers, & pickels
Learn more at:
Cousin's BBQ Home Page:
Welcome Home! We've been serving up Texas-style Bar-B-Q since 1983 along with all the "fixins." You'll feel at home in any of our family-owned restaurants. Expect to be treated like family as our servers talk with you about your day in our cafeteria-style service line, and enjoy our casual and comfortable dining room surrounded by a visual history of our Cousin's "family" we like to call our "Wall of Fame." So, come in, relax a while, and enjoy the best Bar-B-Q Texas has to offer. It's so good, in fact, that Texas Monthly has named us as one of the top 50 Bar-B-Q Joints in Texas! Writing about our DFW International Airport restaurants, the Washington Post wrote, "if you are ever flying through DFW, do not even think about going anywhere other than Cousin's to eat. Seriously." And Monday, May 18, we celebrated being named one of four finalists in the ABC Good Morning America "Best Barbecue Challenge" as we welcomed GMA Weekend's Ron Claiborne. The photos above show Pitmaster Cliff Payne and Founder "Boots" Payne with Mr. Claiborne on Monday. We had a restaurant full of all of our wonderful friends. Thank you for joining us and for your support! We spent the week leading up to the 4th and the morning of the 4th with our friends at WFAA Channel 8 cooking on their morning shows. Cliff and Jeff Payne had a great time barbecueing on Victory Plaza in Dallas, and we've got a new recipe posted to Our Favorite Recipes here on the home page. Just click through and download!. Our customers are the finest anywhere! Come join us. Know that you are always a part of our family at Cousin's Bar-B-Q! Welcome - we're glad you stopped by.
Cousin's BBQ About Page:
Calvin (aka “Boots”) and Beverly Payne opened the doors to their first Cousin’s Restaurant in 1983 with the help of son, Cliff and daughter, Corby, on McCart Avenue in Fort Worth, Texas. They didn’t realize it at the time, but this location would continue to thrive and has become the flagship of their growing family of restaurants.
Over the last 25 years Cousin’s has experienced wonderful growth thanks to our loyal customers and built an extensive clientele that is still growing generation to generation! This clientele is fondly referred to as “Distant Cousins,” in keeping with the Cousin’s belief that new friends are just old friends in the making.
In addition to a growing clientele, the Payne family has grown their operation. Cousin’s currently has 6 Cousin’s Bar-B-Q Restaurants throughout Tarrant County including two locations in Terminals B and D at Dallas/Fort Worth International Airport. This growth has resulted in a Commissary that was opened in 2005 to support the 6 restaurant operations and poise Cousin’s for growth that includes future presence in stadiums, malls, and airports, in addition to their catering business.
One of the many highlights in the storied Cousin’s history includes being selected by Euro Disney as the best representation of real, authentic American barbecue. In 1990, the Payne family was hired by Euro Disney to open Texas Bar-B-Q concepts in their extremely popular theme park in Europe. Cousin’s staff were flown to Paris to instruct the folks at Disney how to prepare and cook real, authentic Texas barbecue.
Another feather in our caps was the opportunity to serve President H. W. Bush and his family on several occasions. And in 2008, Texas Monthly named Cousins's Bar-B-Q as one of the Top 50 BBQ Joints in Texas! Now, our wonderful customers have nominated Cousin's as one of four top barbecue restaurants in Good Morning America's Best Barbecue Challenge. We are more than honored and grateful to our wonderful extended family of customers. They are the greatest!
The Harrison, led by pitmaster Amanda Freitag, served Char Grilled English Lamb Chops.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
The Metropolitan Life Insurance Company Tower (also Met Life Tower) at One Madison Avenue, New York City was the world's tallest building from 1909 to 1913, when it was surpassed by the Woolworth Building. As its address suggests, it is located at the southern end of Madison Avenue, directly across the street from Madison Square Park.
The tower is a later addition to the original 11-story, full-block office building (the "East Wing") that was completed in 1893. The Campanile in Venice, Italy served as an inspiration when the building was commissioned by the Metropolitan Life Insurance Company in 1907 and served as world headquarters of the company until 2005. Napoleon LeBrun & Sons designed the 700 feet (213 m) tower with 52 floors, more than twice the height of its old world counterpart, and completed the building by 1909 with help from the Hedden Construction Company. The completion of the Woolworth Building in 1913 ended the Met Life Tower's reign as the tallest building in the world.
There are 4 clocks, one on each side of the tower. Each clock is 26.5 feet (8 m) in diameter with each number being 4 feet (1.2 m) tall. The minute hands each weigh half a ton. The original tower was sheathed in Tuckahoe marble but during the 1964 renovation plain limestone was used to cover the tower and the East Wing, replacing the old Renaissance revival details with a streamlined, modern look. Much of the building's original ornamentation was removed.
A three-year exterior restoration project, which saw much of the building covered in scaffolding, ended in 2002 (click here for a picture during restoration) and added a new, computerized, multicolored nighttime lighting system much like that of the Empire State Building; the colors change to denote particular holidays or important events. The gilded cupola at the very top of the building serves as an "eternal light" which stays illuminated even after the rest of the lighting system has been turned off for the night.
In March of 2005, SL Green Realty Trust bought the tower in anticipation of converting it into apartments. The base would remain an office component, although its air rights could be bought to allow for the construction of another apartment building nearby.
Metropolitan Life Home Office Complex National Register #95001544
Metropolitan Life Insurance Company National Register #78001874
Fazio Farm Red Curry Duck | sweet pickled daikon, smoked red curry
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
Franklin Barbecue debuted in December 2009 by husband and wife team, Aaron and Stacy Franklin out of a truck in an East Austin parking lot off Interstate 35. The then 30-year old Aaron, whose parents had owned a barbecue stand in his native Bryan, bought a pit from his former employer, John Mueller, a descendant of the legendary Mueller barbecue clan of Taylor and started smoking his own meat. By spring the press had caught on and the lines would snake around the block forcing the operation to a brick and mortar location, located at 900 East 11th Street, in March 2011. Lines form outside the door hours before the 11am opening, and the "sold out" sign usually goes up around 1pm.
In 2010, Bon Appetit hailed Franklin BBQ as the best in America. In 2011, Franklin's was named the best brisket at the Texas Monthly BBQ Festival. Franklin Barbecue has been featured on the Travel Channel television show, Anthony Bourdain's No Reservations. And Aaron Franklin has been a judge on the television reality competition, BBQ Pitmasters.
Bobo, led by pitmaster Patrick Connolly, served up a Grilled Bacon Sandwich with Pickled Green Tomatoes, Napa Cabbage and Fat Baby Mayonnaise.
Meatopia: BBQ NYC was co-hosted by James Beard Award winning food writer Josh Ozersky along with Taste of Tribeca Co-Chair and Good Beer Month Founder Jimmy Carbone on Governor's Island on July 11, 2010. The festival featured a select group of 26 top chefs and competition BBQ teams cooking sustainable meals using ingredients from local farms. A portion of the proceeds went to Just Food and Slow Food NYC.
City Market, located at 633 E Davis St in Luling was opened in 1958 by brothers Howard Ellis and Lanos Ellis. Pitmaster Joe Capello, has managed the canonical barbecue joint and its post oak smoke room since 1969. City Market has been named to the Texas Monthly Top 50 BBQ list in 2008, 2013 and 2017.
Eastbound billboard on the Santan Freeway Loop 202 for The Great American Barbeque & Beer Festival.
BBQ BEER MUSIC in Downtown Chandler
Saturday, March 21, 2015
The Great American Barbeque & Beer Festival is pleased to announce the Eli Young Band, headlining this year’s entertainment lineup.
Like on Facebook www.facebook.com/bbq.beer.music
PRESENTED BY:
The Downtown Chandler Community Partnership downtownchandler.org
SanTan Brewing Company www.santanbrewing.com
Bashas' Grocery Stores www.bashas.com
Professionally produced by HDE Agency, the 6th annual Great American Barbecue & Beer Festival returns on Saturday, March 21, 2015 to fill the downtown Chandler air with the sweet aroma of BBQ pork, beef, chicken and ribs. Winner of Outstanding Event of the Year in 2012 and 2013 at the APS AzTEC Awards, the 2015 Great American Barbecue & Beer Festival will be the biggest and best year yet with expanded event zones, more than 100 exhibitors, and over 60 Pit Masters from across the nation serving up over 20,000 lbs of mouth-watering pork ribs, pulled pork, brisket and chicken, all paired with the state’s finest craft beer.
Other event highlights include the SanTan Brewing Tailgater’s Lawn, Ultra Star March Madness Lounge, Chester’s Harley Davidson Pavilion, Porkopolis VIP Quarters, Dickel Hoedown Rodeo Zone, Bulleit Bourbon BBQ Pit Row, DC Farmers Market, and an expanded kid’s play zone. BBQ pit masters will compete in the Bashas’ Backyard Throwdown Competition while hungry patrons can sign up for up to four different eating contests including the Can’t Stop Smokin’ BBQ rib eating contest, Tastebuds pie eating contest, Hungry Monk’s wing eating contest and Von Hanson’s Meats & Spirits brat eating contest.
ENTERTAINMENT:
Eli Young Band www.eliyoungband.com/
Laura Walsh www.laurawalshmusic.com
Georgia Chrome www.facebook.com/pages/Georgia-Chrome/599984606684926
Benson Band www.bensonbandmusic.com/
Adley Stump www.adleystump.com/
A portion of the event proceeds will benefit the Boot Campaign, a 501(c)(3) dedicated to providing assistance to wounded military and their families with job placement and securing mortgage free homes, post traumatic stress disorder counseling, adaptive clothing and much more. For more information about the Boot Campaign, visit www.bootcampaign.com.
The Santan Freeway Loop 202 is in the southeast valley of Phoenix. Onsite Insite offers billboards along the Santan Freeway between I-10 and the Price Freeway Loop 101 in Chandler.
Vacuum sealed package of Grand Champion Beef Jerky.
(photo shown is of 8oz bag)
Full flavored, slightly peppered jerky with a delicious flavor.
Montana Jerky Co. uses only top rounds from young cattle to make their beef jerky. This is the same steak that you could buy at your local market. They do not use rounds from cows or bulls. What this means to you is a "tender" more pleasing jerky, which combined with a special combination of spices gives you a Grand Champion Beef Jerky to savor.
We've taken this centuries old process and transformed it into an art. Our Grand Champion Beef Jerky & Buffalo Jerky is the result of the perfect blend of spices, the latest in equipment technology and only the finest cuts of choice Beef & Buffalo meat.
Montana Jerky Co. is a small family owned business located in beautiful Northwest Montana that makes the finest Beef Jerky and Buffalo Jerky you will ever try. Their jerky products continue to win awards every year including GRAND CHAMPION again this year.
The process of making beef jerky & buffalo jerky has not changed much throughout the centuries. The early trappers and explorers would build smoke huts and hang cuts of meat over a fire. The smoke would cure, and the heat would dry the meat. Every family had their own recipe for smoked meat. Jerky was created when the meat would be cut into strips, flavored and then cured. This method of smoking and curing was a means of preserving the meats. Marinating the meat in spices and preserves (cure or salt) and cooking very slowly at low temperatures is still part of the process today.
Sold in 4oz and 8oz bags
statesidemangoods.com/snack-products/jerky/regular-beef-j...
Pitmaster Harvey Clay oversees the gigantic barbecue pit at Real BBQ and More, located at 7828 Line Avenue in Shreveport.
After having seen Cousin's Barbeque on local & national TV as well as magazines & such, I just couldn't pass up going to a place that's basically right in my own back yard being in Fort Worth (we went to the original location).
We got 2 3-meat dishes with sides. In order from my favorite of their meat first followed by the next & so forth:
1. Chopped Beef Brisket
2. Pulled Pork
3. Boneless Chicken Breast
4. Texas Pork Ribs
5. Country Ham
6. Smoked German Sausage
Meat we didn't eat (yet) was the Sliced Beef Brisket (I'm assuming it has a similar taste to the Chopped Beef Brisket we had), Hot Link, Turkey Breast, and White/Dark Chicken
The sides we got were:
Sweet Ranch Beans
Broccoli Rice Casserole (w/cheese)
Coleslaw
Mustard Potato Salad
Then, of course, the bbq sauces and Texas Toast with jalapeños, onions, sweet peppers, & pickels
Learn more at:
Cousin's BBQ Home Page:
Welcome Home! We've been serving up Texas-style Bar-B-Q since 1983 along with all the "fixins." You'll feel at home in any of our family-owned restaurants. Expect to be treated like family as our servers talk with you about your day in our cafeteria-style service line, and enjoy our casual and comfortable dining room surrounded by a visual history of our Cousin's "family" we like to call our "Wall of Fame." So, come in, relax a while, and enjoy the best Bar-B-Q Texas has to offer. It's so good, in fact, that Texas Monthly has named us as one of the top 50 Bar-B-Q Joints in Texas! Writing about our DFW International Airport restaurants, the Washington Post wrote, "if you are ever flying through DFW, do not even think about going anywhere other than Cousin's to eat. Seriously." And Monday, May 18, we celebrated being named one of four finalists in the ABC Good Morning America "Best Barbecue Challenge" as we welcomed GMA Weekend's Ron Claiborne. The photos above show Pitmaster Cliff Payne and Founder "Boots" Payne with Mr. Claiborne on Monday. We had a restaurant full of all of our wonderful friends. Thank you for joining us and for your support! We spent the week leading up to the 4th and the morning of the 4th with our friends at WFAA Channel 8 cooking on their morning shows. Cliff and Jeff Payne had a great time barbecueing on Victory Plaza in Dallas, and we've got a new recipe posted to Our Favorite Recipes here on the home page. Just click through and download!. Our customers are the finest anywhere! Come join us. Know that you are always a part of our family at Cousin's Bar-B-Q! Welcome - we're glad you stopped by.
Cousin's BBQ About Page:
Calvin (aka “Boots”) and Beverly Payne opened the doors to their first Cousin’s Restaurant in 1983 with the help of son, Cliff and daughter, Corby, on McCart Avenue in Fort Worth, Texas. They didn’t realize it at the time, but this location would continue to thrive and has become the flagship of their growing family of restaurants.
Over the last 25 years Cousin’s has experienced wonderful growth thanks to our loyal customers and built an extensive clientele that is still growing generation to generation! This clientele is fondly referred to as “Distant Cousins,” in keeping with the Cousin’s belief that new friends are just old friends in the making.
In addition to a growing clientele, the Payne family has grown their operation. Cousin’s currently has 6 Cousin’s Bar-B-Q Restaurants throughout Tarrant County including two locations in Terminals B and D at Dallas/Fort Worth International Airport. This growth has resulted in a Commissary that was opened in 2005 to support the 6 restaurant operations and poise Cousin’s for growth that includes future presence in stadiums, malls, and airports, in addition to their catering business.
One of the many highlights in the storied Cousin’s history includes being selected by Euro Disney as the best representation of real, authentic American barbecue. In 1990, the Payne family was hired by Euro Disney to open Texas Bar-B-Q concepts in their extremely popular theme park in Europe. Cousin’s staff were flown to Paris to instruct the folks at Disney how to prepare and cook real, authentic Texas barbecue.
Another feather in our caps was the opportunity to serve President H. W. Bush and his family on several occasions. And in 2008, Texas Monthly named Cousins's Bar-B-Q as one of the Top 50 BBQ Joints in Texas! Now, our wonderful customers have nominated Cousin's as one of four top barbecue restaurants in Good Morning America's Best Barbecue Challenge. We are more than honored and grateful to our wonderful extended family of customers. They are the greatest!
If you would like to use this spreadsheet please go to
www.aussiepitmasters.com.au/viewtopic.php?f=25&t=72&a...
to download
After having seen Cousin's Barbeque on local & national TV as well as magazines & such, I just couldn't pass up going to a place that's basically right in my own back yard being in Fort Worth (we went to the original location).
We got 2 3-meat dishes with sides. In order from my favorite of their meat first followed by the next & so forth:
1. Chopped Beef Brisket
2. Pulled Pork
3. Boneless Chicken Breast
4. Texas Pork Ribs
5. Country Ham
6. Smoked German Sausage
Meat we didn't eat (yet) was the Sliced Beef Brisket (I'm assuming it has a similar taste to the Chopped Beef Brisket we had), Hot Link, Turkey Breast, and White/Dark Chicken
The sides we got were:
Sweet Ranch Beans
Broccoli Rice Casserole (w/cheese)
Coleslaw
Mustard Potato Salad
Then, of course, the bbq sauces and Texas Toast with jalapeños, onions, sweet peppers, & pickels
Learn more at:
Cousin's BBQ Home Page:
Welcome Home! We've been serving up Texas-style Bar-B-Q since 1983 along with all the "fixins." You'll feel at home in any of our family-owned restaurants. Expect to be treated like family as our servers talk with you about your day in our cafeteria-style service line, and enjoy our casual and comfortable dining room surrounded by a visual history of our Cousin's "family" we like to call our "Wall of Fame." So, come in, relax a while, and enjoy the best Bar-B-Q Texas has to offer. It's so good, in fact, that Texas Monthly has named us as one of the top 50 Bar-B-Q Joints in Texas! Writing about our DFW International Airport restaurants, the Washington Post wrote, "if you are ever flying through DFW, do not even think about going anywhere other than Cousin's to eat. Seriously." And Monday, May 18, we celebrated being named one of four finalists in the ABC Good Morning America "Best Barbecue Challenge" as we welcomed GMA Weekend's Ron Claiborne. The photos above show Pitmaster Cliff Payne and Founder "Boots" Payne with Mr. Claiborne on Monday. We had a restaurant full of all of our wonderful friends. Thank you for joining us and for your support! We spent the week leading up to the 4th and the morning of the 4th with our friends at WFAA Channel 8 cooking on their morning shows. Cliff and Jeff Payne had a great time barbecueing on Victory Plaza in Dallas, and we've got a new recipe posted to Our Favorite Recipes here on the home page. Just click through and download!. Our customers are the finest anywhere! Come join us. Know that you are always a part of our family at Cousin's Bar-B-Q! Welcome - we're glad you stopped by.
Cousin's BBQ About Page:
Calvin (aka “Boots”) and Beverly Payne opened the doors to their first Cousin’s Restaurant in 1983 with the help of son, Cliff and daughter, Corby, on McCart Avenue in Fort Worth, Texas. They didn’t realize it at the time, but this location would continue to thrive and has become the flagship of their growing family of restaurants.
Over the last 25 years Cousin’s has experienced wonderful growth thanks to our loyal customers and built an extensive clientele that is still growing generation to generation! This clientele is fondly referred to as “Distant Cousins,” in keeping with the Cousin’s belief that new friends are just old friends in the making.
In addition to a growing clientele, the Payne family has grown their operation. Cousin’s currently has 6 Cousin’s Bar-B-Q Restaurants throughout Tarrant County including two locations in Terminals B and D at Dallas/Fort Worth International Airport. This growth has resulted in a Commissary that was opened in 2005 to support the 6 restaurant operations and poise Cousin’s for growth that includes future presence in stadiums, malls, and airports, in addition to their catering business.
One of the many highlights in the storied Cousin’s history includes being selected by Euro Disney as the best representation of real, authentic American barbecue. In 1990, the Payne family was hired by Euro Disney to open Texas Bar-B-Q concepts in their extremely popular theme park in Europe. Cousin’s staff were flown to Paris to instruct the folks at Disney how to prepare and cook real, authentic Texas barbecue.
Another feather in our caps was the opportunity to serve President H. W. Bush and his family on several occasions. And in 2008, Texas Monthly named Cousins's Bar-B-Q as one of the Top 50 BBQ Joints in Texas! Now, our wonderful customers have nominated Cousin's as one of four top barbecue restaurants in Good Morning America's Best Barbecue Challenge. We are more than honored and grateful to our wonderful extended family of customers. They are the greatest!
Cue Coriander Bacon | steamed yellow curry custard
Fatty Cue, at 91 South 6th Street, was opened in 2010 by Zakary Pelaccio. Pelaccio, the chef and restaurateur behind the Malaysian restaurant, Fatty Crab, recruited Queens born pitmaster Robbie Richter, who helped start Hill country in 2007, to launch his Asian-inspired barbecue joint.
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Jonathan Burrows, Mr. Cecil's California Ribs, from Los Angeles California, served Beef Ribs with Cajun Hot Links and Cucumber and Tomato Salad.
This past weekend people gathered to celebrate the life and personality of Carl Ruiz, a chef who was hysterical in person, he left you completely entertained and usually well fed or tipsy after a few drinks and good times. He unfortunately passed recently so his friends + family gathered at Pig Beach in Brooklyn to enjoy his favorite foods and pay respect to a true original American character. Great pitmasters from around the country gathered including Pat Martin of Nashville and Sam Jones from North Carolina, Billy Durney from Brooklyn, and Chaps PIt Beef in Maryland to make some of Carl's personal favorite foods for everyone. His instagram was a funny one, you can check it out here: www.instagram.com/saborchef/
Sabrett Hot Dogs donated a cart and plenty of hot dogs to the event.
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ed Mitchell, The Pit, from Raleigh, North Carolina, served up Whole Hog. Ed Mitchell, a Vietnam Veteran, began selling his parent's 150-year old barbecue recipe at his mother's grocery store in 1990. It proved so popular, that the family store transformed into a family restaurant and Ed's reputation has grown ever since.
Vacuum sealed package of Grand Champion Teriyaki Beef Jerky.
(photo shown is for 8oz bag)
This teriyaki jerky is made from a Kikkoman soy sauce base. If you like teriyaki you'll love this jerky!
Montana Jerky Co. uses only top rounds from young cattle to make their beef jerky. This is the same steak that you could buy at your local market. They do not use rounds from cows or bulls. What this means to you is a "tender" more pleasing jerky, which combined with a special combination of spices gives you a Grand Champion Beef Jerky to savor.
We've taken this centuries old process and transformed it into an art. Our Grand Champion Beef Jerky & Buffalo Jerky is the result of the perfect blend of spices, the latest in equipment technology and only the finest cuts of choice Beef & Buffalo meat.
Montana Jerky Co. is a small family owned business located in beautiful Northwest Montana that makes the finest Beef Jerky and Buffalo Jerky you will ever try. Their jerky products continue to win awards every year including GRAND CHAMPION again this year.
The process of making beef jerky & buffalo jerky has not changed much throughout the centuries. The early trappers and explorers would build smoke huts and hang cuts of meat over a fire. The smoke would cure, and the heat would dry the meat. Every family had their own recipe for smoked meat. Jerky was created when the meat would be cut into strips, flavored and then cured. This method of smoking and curing was a means of preserving the meats. Marinating the meat in spices and preserves (cure or salt) and cooking very slowly at low temperatures is still part of the process today.
Sold in 4oz and 8oz bags
statesidemangoods.com/snack-products/jerky/teriyaki-beef-...
Sign up for the free Quickstart Competition Barbecue Tips Interview Series www.grillmasteruniversity.com/quickstart
We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
For backyard barbecue enthusiasts who are looking to take their skills to the next level, you may consider competing in Memphis in May at the World Championship. But Myron suggests getting involved in something called patio division first. It may be called a backyard section, so look around at barbecue competitions for these division. They are perfect for first-time competitors and people looking to break into the world of competition bbq. It usually costs less money to enter on the patio division competition circuit, and it’s a perfect way to get comfortable in the atmosphere and environment. When you get a feel for competing, you can move up to professional hog, shoulders, and ribs. But patio is the next move if you’re ready to try your pitmaster skills against other people who are getting into the competition for the first time or have little experience competing in barbecue championships.
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Richard Forrest is the pitmaster for the Hi-Tone Cafe in Memphis. The night of the release party for Craig Meek's "Memphis Barbecue" book, Richard prepared a whole hog. More photos from that night, and information on Meek's book, can be found here: www.manicamerican.com/?p=1888
Image © Dan Meade. Contact me if you wish to use it here.
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ed Mitchell, The Pit, from Raleigh, North Carolina, served up Whole Hog. Ed Mitchell, a Vietnam Veteran, began selling his parent's 150-year old barbecue recipe at his mother's grocery store in 1990. It proved so poular, that the family store transformed into a family restaurant and Ed's reputation has grown ever since.