GrillMaster Flash :: Kick Ass grillin'

Atlanta BBQ Festival Photos

grillmasterflash — Mon, 14 Sep 2009 13:46:57 +0000

Check out these great pictures from the Atlanta BBQ Festival. Thanks to Grant Arrowood, Tami Arrowood and Martin Huggins for your photo skills.

Featured pic on ajc.com

grillmasterflash — Sun, 13 Sep 2009 18:48:30 +0000

What a great day at the Atlanta BBQ Festival. Many thanks to Bob Herndon and all that pulled it off. GrillMaster Flash got a pretty good pic credit on ajc.com: http://projects.ajc.com/gallery/view/metro/atlanta/atlanta-bbq-fest-2009/

Radical Rib Rub

grillmasterflash — Fri, 11 Sep 2009 14:54:30 +0000

Recipe: Radical Rib Rub

Summary: Custom alteration of my old standby to wow the judges at the Atlanta BBQ Festival.

Ingredients

1 1/3 cup paprika
3/4 cup white sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp cayenne pepper
2 tbsp sea salt
1 tbsp black pepper
1 tbsp ground mustard

Instructions

Very tricky…
Combine in a canister and shake.

Wet and Ready BBQ Sauce

grillmasterflash — Fri, 11 Sep 2009 14:49:43 +0000

Recipe: Wet and Ready BBQ Sauce

Summary: Here’s the GrillMaster’s take on a sweet, spicy ketchup-based BBQ sauce. Prepared for the ATL BBQ Festival.

Ingredients

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tbsp brown sugar
5 tbsp white sugar
1 tbsp Salsa Lizano (Costa Rican sauce)
1/2 tbsp black pepper
1/2 tbsp onion powder
1/2 tbsp ground mustard
1 tbsp crushed red pepper
1/2 tbsp molasses
1/2 tbsp clover honey

Instructions

Bring to a boil in a big pot
Reduce heat and let simmer for 2-3 hours (uncovered)
Let cool down, put in container and refrigerate

Atlanta BBQ Festival – Journal

grillmasterflash — Fri, 11 Sep 2009 14:40:12 +0000

The day has arrived for checkin at the first-ever Atlanta BBQ Festival. You’re going to get first-hand, real-time updates from GrillMaster Flash. Come out and support the home team.

::Saturday::

05:30 Woke up, got ready, got on game face, headed out for the main event
06:30 Arrived at the mojo dojo and fired up all 3 smokers
07:00 Start smoker for ribs, remove ribs from cooler and then place on smoker
08:00 Prepare salmon
10:00 chicken on grill at 250 degrees
10:30 remove brisket and tempt judges
11:00 wrap ribs in foil
12:30 remove chicken and let rest, take ribs out of foil
12:45 put 6 best wings in box for judges
13:00 turned in winning chicken
13:15 removed ribs and let rest, cut out 6 best ribs for judges
13:30 turned in winning ribs
13:45 some pro judges came by and said the ribs had pro potential
14:00 glazed salmon and turned on high
14:15 removed salmon and added a little drop of franks hot sauce
14:30 turned in winning salmon
15:00 started serving free samples of chicken, ribs, brisket, sausage and bacon
16:00 ran out of samples
17:00 got the results… 7th in overall… not too shabby. Thinking the amateur judges were more into the sauce than the meat. I went all Memphis-style dry.

::Friday::

15:30 Loaded up car and trailer and gashed my shin on the trailer
16:00 Got to the Green lot at Turner Field. Ended up with a pretty sweet spot in the middle. Realized just how much I had left at home.
17:00 Once I got power, started the brisket smoking. Left the foil under it this time. Should keep it quite juicy.
18:00 Family came to bring me dinner and junk I forgot.
19:00 competitor meeting. Going to be some great BBQ.
20:00 rinse chicken, drop in buttermilk, write out detailed plan for tomorrow.
20:30 cards with my boy
22:00 pour out buttermilk and rub down with mild jalapeno salt, hang out with friends
23:00 head home and prepare for a big day tomorrow

::Thursday::

Bought meat in the afternoon (4 racks of ribs, 6lb brisket, 40 chicken wings, 4lb polksa kielbasa, 2lb bacon)
Prepared brine, dunked chicken in brine and tossed in fridge
Made more BBQ sauce
Rubbed down ribs
Watched Georgia Tech squeak out a win over Clemson

Competition BBQ, Here We Come

grillmasterflash — Wed, 26 Aug 2009 16:05:30 +0000

The Mojo Choir is gearing up for our first BBQ competition. It’s also the first annual event of the Atlanta BBQ Festival, so join in some history. The menu will consist of Chicken Wings, Ribs, Brisket, Pulled Pork and some mystery meat that we find out on the day of.

Sign up on Facebook, check out their site, but most of all, come out and support GrillMaster Flash on September 12… Free Admission!

Cheez-It Chicken

grillmasterflash — Tue, 25 Aug 2009 14:12:24 +0000

Recipe: Cheez-It Chicken

Summary: My family was at the grocery store and brought me back home one of my favorite snacks: Tobasco Hot and Spicy Cheez-Its. While enjoying them on a lawn chair in the front yard, it hit me that these would be the perfect breading for a chicken masterpiece.

Ingredients

1 lb. chicken breasts
1 cup crushed tobasco hot and spicy cheez-its
3 tbsp ranch dressing

Instructions

pre-heat grill to 350
butterfly chicken breasts to ensure maximum surface area for coating
paint ranch dressing all over chicken
put cheez-its on plate and fully coat chicken
place meat on center of grill for 8 minutes, then carefully flip
cook other side for about 8 minutes until done, then carefully remove (try not to leave too much breading on the grill)
place on brown paper bag to ensure bottom doesn’t get soggy

Cooking time (duration): 5

Culinary tradition: USA (Southwestern)

Wilbur The Cannibal

grillmasterflash — Tue, 25 Aug 2009 14:03:47 +0000

Recipe: Wilbur the Cannibal

Summary: While there was initial hesitation to wrapping bacon around more pork, it had to be done. This recipe combines many of the GrillMaster’s favorite flavors into one hell of an appetizer.

Ingredients

1 lb. Pork Chops
1 lb. bacon
1/4 cup BBQ sauce
2 tbsp crushed jalapenos
2 tbsp Southern Comfort
1 tbsp honey
2 tsp smoked jalapeno salt

Instructions

Cut pork chops into bite-sized cubes
Cut each slice of bacon in half
Put all ingredients into a plastic bag and ensure a good coating on all the pork and bacon. Let sit at least 30 minutes, but overnight would be wicked good.
Wrap the bacon around the pork cubes and secure with a toothpick
Pre-heat grill to 350 and place the deliciousness on the grill
Cook about 10 minutes on each side until bacon is crispy

Cooking time (duration): 30

Number of servings (yield): 8

Culinary tradition: USA (Southwestern)

Fancy Schmansy Burgers

grillmasterflash — Mon, 10 Aug 2009 20:54:31 +0000

Recipe: Fancy Schmansy Burgers

Summary: Here’s a way to show off your wood pellet grill, knife skills, and creativity. Fancy Schmansy Burgers are a blend of 3 types of meats and lots of seasoning.

Ingredients

3/4lb – Ground sirloin
1/2lb – Ground bison
1/2lb – Ground pork
2 – Medium-sized shallots, chopped
2 – Garlic cloves, minced
2tbsp – Frank’s hot sauce
2tbsp – Soy sauce
2tsp – Smoked Jalapeno Salt
2 – Serrano peppers, chopped
5 – Rings of pickled jalapeno peppers, chopped
1/4 cup – Chopped cilantro
Sliced cheese to top burgers
Olive oil
Wicked-good buns (get the good stuff from the bakery)

Instructions

In a large bowl, blend the three meats together. Add hot sauce, jalapeno salt, soy sauce, and cilantro and keep blending the meat mixture until nicely mixed. Saute the serrano peppers, jalapeno peppers, shallots, and garlic in the olive oil until onions are softened (should make the kitchen smell amazing). Add these items to the meat mixture and blend in. Pat out the meat mixture into desired-sized patties.
Turn grill on high (about 425 degrees) and wait until pre-heated. Cook burgers on grill until desired doneness. 1/2 lb burgers should take about 8 minutes each side to be medium-well. Melt cheese on top when almost done.
Serve on a soft potato roll or gourmet bun. Add toppings such as avocado slices, pickles, jalapenos (yes, we eat a lot of these), lettuce, tomato, etc.

Meal type: supper

Culinary tradition: USA (General)

Skirt Steak Pizza

grillmasterflash — Mon, 10 Aug 2009 20:51:22 +0000

Recipe: Skirt Steak Pizza

Summary: Just when you think that pizza couldn’t get any better…

Ingredients

CHIMICHURRI SKIRT STEAK INGREDIENTS:

1 lb – Skirt Steak
1 cup – Extra virgin olive oil
2/3 cup – Red wine vinegar
1 tbsp – Lemon juice
1 tbsp – Lime juice
1 cup – Fresh parsley, chopped
1/4 cup – Fresh basil, chopped
1 tbsp – Fresh oregano, chopped
3 tbsp – Garlic, minced
1 – Small sweet onion
3/4 tsp – Fresh cracked black pepper
2 1/2 tsp – Kosher salt
1/4 tsp – Crushed red pepper

TOMATILLO SAUCE AND PIZZA INGREDIENTS:

2 – Large pizza crusts in dough form
2 cans – Peeled tomatillos
10 sliced – Pickled/nacho jalapenos
1/2 – Sweet onion
4 – Garlic cloves, minced
1/2 tsp – Lime juice
Dash of salt
1/4 cup – Fresh parsley (or cilantro), chopped
Mexican cheese blend
1 can of green chile strips
Corn meal

Instructions

Combine parsley, basil, oregano and onion in a food processor and pulse until well blended. In a medium, non-reactive bowl, combine the rest of the ingredients and whisk until mixed. Remove 1 cup of sauce and place in a large plastic bag. Cover bowl of remaining sauce with plastic and let sit out on counter.
Season the skirt steak with salt and pepper on each side and place in bag with sauce. Seal bag and shake to ensure even coating of sauce over the steak. Refrigerate for at least 2 hours (preferably 4 or more).
Turn grill on 375 degrees and remove steak from refrigerator. Once grill is heated, place steak on grill and cook each side for about 8 minutes. Be sure not to over-cook. Remove from grill once done and let rest for 5-7 minutes. Slice steak across the grain at an angle into very thin strips (this is the most critical step, cross-grain is key). Set aside while preparing pizza.
Drain tomatillos and put in blender with jalapenos, onion, garlic, lime juice, salt, and parsley. Blend using chop setting and apply multiple pulses until nicely blended, but not pureed.
Spread corn meal over pizza stone or tin. Roll out dough on pizza stone to desired crust thickness. Spread tomatillo sauce over crust and then apply steak, green chiles, more jalapenos and cheese.
Cook on grill at 400 degrees for 12-15 minutes until desired crust crispiness.
Sit back and enjoy this amazing pizza. This one is sure to make the neighbors want a wood pellet grill. The added flavor of hickory or mesquite on this pizza is unbelievable.

Meal type: dinner

Culinary tradition: USA (Southwestern)