The American Royal Barbecue (aka American Royal or The Royal) is the world’s largest BBQ Competition.

The event takes place in Kansas City’s historic Stockyards District.  Over 500 BBQ teams participate in The Royal.

The American Royal is actually two competitions… the Invitational and the Open.  Grand Champions from qualifying BBQ contests in the previous year are invited to the Invitational.  Anyone can register for the Open until all the slots are full.

Visit the American Royal website to learn more.

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The basic Atomic Buffalo Turd is a jalapeno pepper sliced in half, filled with cream cheese, topped with a Little Smokey sausage, wrapped in bacon, sprinkled with BBQ rub then smoked until the bacon is crisped.

The variations on these are only limited by your imagination.  But definitely give ABTs a try… your taste buds will thank you!

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JUS is French for the natural juices given off by meat when cooking.

AU is French for… “Awww, this stuff is good!”

To most Americans Au Jus is the sauce put on meat or served in a bowl for dipping.  The sauce is made from the meat juices and often enhances with wine, soy sauce, Worcestershire sauce or other ingredients.

Au Jus is used by some BBQers as an ingredient in their injection for beef brisket.  When smoking beef brisket the injection helps keep the brisket moist and adds some additional beef flavor.

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It’s called many things. Means different things to different people.  Is used as a noun, verb, or adjective.  And has a language all its own.

Our basic definition of BBQ is…

Meat that is slow cooked over wood or charcoal for a long period of time.

To us here at BBQ Nuts, BBQ is a lifelong journey of learning and experimenting with this cooking style and enjoying good food (most of the time) with good friends.

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Bear Paw meat handler forks are used for shredding BBQ meat.

They are often used for shredding Boston Butt or Pork Shoulder to make pulled pork sandwiches.  The Bear Paws are also useful for lifting hot food to move from the cooking pan.  They are made from hard plastic.

Bear Paws help by making it faster to shred the BBQ pork and by making it so your hands don’t burn on the hot meat.

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The brine adds moisture to the meat as well as flavor depending on the seasonings used.

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The basic concept is that the heat source (usually charcoal) is in a pan near the bottom on the bullet smoker.  A water pan typically sits above the heat source.  And then 1 or 2 grates sit above the water pan.

These are very simple to use smokers but can turn out some great BBQ.

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The packer brisket is made up of two parts: the flat and the point.  After the brisket has reached its final temperature the flat and the point are separated.  The burnt ends are made from the point.

To make burnt ends:

– Remove most of the fat from the point

– Cube the point into 1″ cubes and put them in a aluminum pan

– Add some rub and sauce to the cubes

– Put back into the smoker for about 2-3 hours

ENJOY!

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Instead of cutting the ribs by slicing the middle of the meat between the bones the meat is cut all the way to the adjacent bone on either side.

The result is a rib with a lot of meat on each side of the bone.

Using the Cadillac Cut technique will result in fewer ribs per rack because every other bone will have all its meat cut off.

The Cadillac Cut is used by some teams in BBQ competitions to provide ribs that look really meaty.

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The charcoal is put in the chimney and settles on a grate near the bottom.  Wadded up newspaper is placed in the bottom and lit.  The flames rise up through the chimney and light the charcoal.  Once the charcoal is ashen is can be dumped into the grill or smoker.

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