tag:blogger.com,1999:blog-18580725119966303452024-03-13T18:19:16.929-05:00ALL THINGS BARBEQUEBlatant self promotion and stories about barbeque.Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-1858072511996630345.post-54162895689403807442012-03-14T08:50:00.001-05:002012-03-14T08:50:37.955-05:00Reser's Fine Foods and Pellet Envy partner for 2012 season<div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-GLpUcwN1l4t8LjFPrl2xWu1PUZRaPSH1uzo90haelaULLzxA-O_q-g72yO83k3X9fArVGsw-Xl-kIS5yvrg326MDRIdWOtLfIUvg-WGRO3lOtMdTt6MiZNpxp_s6n3m3YNwyPvzIhwY/s1600/reserslogo_deli_LR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-GLpUcwN1l4t8LjFPrl2xWu1PUZRaPSH1uzo90haelaULLzxA-O_q-g72yO83k3X9fArVGsw-Xl-kIS5yvrg326MDRIdWOtLfIUvg-WGRO3lOtMdTt6MiZNpxp_s6n3m3YNwyPvzIhwY/s320/reserslogo_deli_LR.jpg" width="320" /></a></div><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">‘Que season is officially underway and <a href="http://www.resers.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">Reser’s</span></a>, makers of America’s #1 potato salad, announced today it is sponsoring three competitive barbecue teams: Representing the West Coast is <a href="http://meatinc.blogspot.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">Meat, Inc.</span></a>, winner of numerous People’s Choice awards, the Midwest features <a href="http://www.pelletenvy.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">Pellet Envy</span></a>, the 2009 KCBS Team of the Year, and serving as the East Coast representative is <a href="http://www.porkbarrelbbq.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">Pork Barrel BBQ</span></a>, creator of the barbecue sauce Men’s Health magazine named the best BBQ sauce in America. </span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">“In addition to sponsoring the <a href="http://www.kcbs.us/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">Kansas City Barbecue Society’s</span></a> (KCBS) national BBQ tour, we are joining forces with three top barbecue teams across the country,” says Teresa Carter, category manager. “Barbecue lovers will be able to taste our salads and ‘slaw right alongside mouthwatering barbecue.”</span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;">Meat, Inc.</span></b></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Meat, Inc. is a professional BBQ Team competing primarily in Southern California and Arizona. Finishing a successful 2011 season, Meat, Inc. ranked in the top five percent in chicken and pork rib categories and top 10 percent overall - out of more than 9,000 teams in the country. For more information, visit <a href="http://meatinc.blogspot.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">http://meatinc.blogspot.com/</span></a>. </span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"><b></b></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Aaron Black, pitmaster, states, “BBQ makes you think of family and friends - just like Reser's famous potato salad and cole slaw. We look forward to sharing the Reser's story with barbecue fans around the country this year."</span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;">Pellet Envy</span></b></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">It is only natural that one of the country’s top barbecue competitors hails from Kansas City – a city known for its barbecue. Competing since 2001, Rod Gray, pitmaster has participated in more than 350 events from coast to coast. To date, Pellet Envy has won seventy-seven championships and has ended ten straight seasons as a top nationally ranked team. For more information visit <a href="http://www.pelletenvy.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">www.pelletenvy.com</span></a>. </span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Rod Gray states, “There is no star without a great supporting cast. For Pellet Envy, great salads and side dishes from Reser's are the perfect pairing for our award-winning barbecue. “ </span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;">Pork Barrel BBQ</span></b></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Pork Barrel BBQ founders, Heath Hall and Brett Thompson, started the company out of the basement of their houses, selling their award winning BBQ sauce one bottle at a time. Today, their barbecue sauces and spice rub is carried in over 3,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. For more information visit <a href="http://www.porkbarrelbbq.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">www.porkbarrelbbq.com</span></a>. </span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">"Reser's Fine Foods is as synonymous to the American Dream as potato salad is to a barbecue," said Heath Hall, president and pitmaster. "We are honored to have Reser's as a sponsor of the Pork Barrel BBQ competition barbecue team because they helped pave the road for aspiring entrepreneurs who, like them, started in their home with the hope of attaining a piece of the American Dream.”</span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"><b></b></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px; text-decoration: underline;"><b></b></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 13.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px; text-decoration: underline;"><b></b></span></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;">About Reser’s </span></b></span></div><div style="font: 11.0px 'Lucida Grande'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Oregon-based Reser’s is the leading North American provider of deli salads, fresh salads, side dishes and prepared foods. Founded in 1950 by Earl and Mildred Reser, the company remains privately owned and operated and committed to providing delicious foods for the supermarket and food service industries. Reser’s employs more than 4,000 people in nearly 20 facilities in the U.S. and Mexico. For more information, visit <a href="http://www.resers.com/"><span style="color: #1440fc; letter-spacing: 0px; text-decoration: underline;">www.resers.com</span></a>. </span></span></div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com1tag:blogger.com,1999:blog-1858072511996630345.post-61537328301787714962011-11-09T21:09:00.005-06:002011-11-10T12:42:01.225-06:00I Like Pie. A short story.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9j-rhACEqK9yNF0RkHi4_SZtnD8pUAJm_0DwIXzb1g0UodATUdLvHR8VJgmwK7NmQNXl3NGx6SZr7__oX70Jo3JmLNYfbkcf1D8JbMTJtz_OXIizX-709txlO5rRzmNVsttt4C8QrpCDH/s1600/PecanPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9j-rhACEqK9yNF0RkHi4_SZtnD8pUAJm_0DwIXzb1g0UodATUdLvHR8VJgmwK7NmQNXl3NGx6SZr7__oX70Jo3JmLNYfbkcf1D8JbMTJtz_OXIizX-709txlO5rRzmNVsttt4C8QrpCDH/s320/PecanPie.jpg" width="320" /></a></div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">So, this e-mail arrives offering a free pie. Not just any pie, but a </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">"very special" pecan pie. Delete. Why? Because I know it's just </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">spam, and even if it isn't, ultimately the sender wants something. </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">But then something odd happened, another e-mail. I was a surprised. </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Typically, those "send you something to try" e-mails are one and done. </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Again, I delete it. To my shock, there's a third e-mail. This time I </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">scrutinized it. Not only did it look legit, it actually </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">looked like a personal message from the sender. I figure anybody </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">persistent enough to send three e-mails must be confident in their </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">product? So I respond, acknowledging that I'll try the pie. After all, </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I like pie. And if I didn't like this one, I just wouldn't write </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">anything, right (spoiler alert)?</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Fast forward a couple weeks. Getting ready to have a house full for a </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">celebration, any thought of a complimentary pie had long since been </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">forgotten. Pulling in the driveway from yet another trip of hunting </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">and gathering, I spied a package on my front step. It was a medium </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">size box, not tall enough to be a shoe box, but wider. I wasn't</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">expecting any deliveries. So I retrieve it and discover it's decently </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">heavy considering the size. Then I read the shipping label. Hell,</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">it's that <a href="http://store.goodecompany.com/index.cfm?fuseaction=order&occasion_id=86&action=product_detail&product_sub_id=219" target="_blank">Goode Company Brazos Bottom Pecan Pie</a> just as promised.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I carried it into the kitchen, opened the box, and found this very</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">cool branded wooden box proudly proclaiming that it's contents were</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">made in Texas. When I slid back the lid, I discovered a pecan pie.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Not just any pecan pie mind you, but a beautiful 9" specimen with the</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">most perfect pecans displayed on top. Those pecans had to be hand</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">picked and placed. There's no way that many perfect nuts end up on a</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">pie by accident. What can I say? First impressions are very</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">important and so far this pie was pretty impressive. Thinking back,</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">I'm still amazed that a pie could be shipped part way across the</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">country and arrive in such perfect condition, but it did. Now,</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"> I am a skeptic, and it takes more than just looks to win me </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">over, let alone motivate me to write a glowing product review. What</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">did I do? Well, I tried the pie right then and there. Wouldn't you?</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Plain and simple folks, the <a href="http://store.goodecompany.com/index.cfm?fuseaction=order&occasion_id=86&action=product_detail&product_sub_id=219" target="_blank">Goode Company Brazos Bottom Pecan Pie</a></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">rocks. I know a thing or two about eating pie. My mother made pecan</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">pies. Folks raved about them. Her recipe was straight off the Karo</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">syrup bottle, but that was our little secret. My grandmother is the</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">serious pie maker of the family. Like giving two people halves of a</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">$100 bill, she taught my wife to make the crust and me to make the</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">filling. We've gone on to win many awards with those pies.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Specifically, what I liked about this pecan pie was it's balance. (I</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">know, I know. I might stop reading a pie review if the writer dropped</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">the idea of balance in pies, but hang in there). You know how some</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">people will kill you with kindness, using over the top sappiness to</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">get on your good side? Pie makers often do the same thing with</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">sweetness. Too often pies are over the top sweet, with no substance</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">or flavor. Not so with this pie. As sweet as most pecan pies are</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">these days, people eat them without any topping. As good as this pie</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">was alone, it would be great with a dollop of fresh whipped cream, or</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">even better, a scoop of vanilla bean ice cream along side. Don't get</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">me wrong, I can't imagine anybody complaining about a nice slice of</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">this pecan pie. It's the perfect finish to any barbecue meal.</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Make it a little easier on yourself this year for the holidays. Order</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><a href="http://store.goodecompany.com/index.cfm?fuseaction=order&occasion_id=86&action=product_detail&product_sub_id=219" target="_blank">a pecan pie from the Goode Company</a>. It'll mean one less thing to do,</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">allowing you to focus your attention on smoking the perfect bird and</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">creating the perfect sides. Or better yet, send one to someone this</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">holiday. From a guy who spent twenty years in an industry making sure </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">to never use the phrase "I promise", this pie will be the hit of your</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">dessert table or the gift they won't soon forget. I promise.</span>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com5tag:blogger.com,1999:blog-1858072511996630345.post-27602348015904358762011-03-08T17:18:00.000-06:002011-03-08T17:18:47.692-06:00Another Pellet Envy class in the books<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcloEQnEySldCYV1B05KkIxEVsHYA1cz90hZ0kILC918pikXqx9Y-XWkKXA0wLtWTj3cakyd-mQr5pN-JSlRjC-IrPC7XhOHv-Qf0mC-aXHEJN2r7xZNQd6Kfzk7eHJJ_fKZK4nd43sin/s1600/Rod+%2526+Sheri+Cooking+Class+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcloEQnEySldCYV1B05KkIxEVsHYA1cz90hZ0kILC918pikXqx9Y-XWkKXA0wLtWTj3cakyd-mQr5pN-JSlRjC-IrPC7XhOHv-Qf0mC-aXHEJN2r7xZNQd6Kfzk7eHJJ_fKZK4nd43sin/s320/Rod+%2526+Sheri+Cooking+Class+4.jpg" width="320" /></a></div>This past weekend Pellet Envy hosted 40 students at our cooking class in Overland Park, Kansas, a suburb of Kansas City. Folks from several states attended and while the class typically averages attendees from about fifteen states, this class was unusually loaded with people from Kansas and Missouri.<br />
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In addition to many obsessed barbecue fans, the class included Mike Williams from Clinton, Missouri. Mike had just returned from his tour of duty in the Middle East. While serving in Kuwait, Mike met Johnny Trigg of Smokin' Triggers, Tuffy Stone of Cool Smoke, and Jamie Geer of JamboPits.com, all part of a group that went to give our troops a little taste of home while they served their country in a far away land. While in Kuwait, Johnny, Tuffy, and Jamie fed over 3,000 soldiers on two different bases in a very short period of time. During this time, they met Mike who struct up a conversation about learning how to cook championship quality barbecue and in the end, Mike sent me an e-mail while serving, saying that when he got home he planned to attend a Pellet Envy class. We were honored to have Mike as part of this class. He was thoroughly engaging and enthusiastic to learn our style of barbecue.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrnEYZ6azHiMjTW4n3vejkB2pqCCuEHrXVm6a5I54C2hA4rzuQ_6cv2joQBNik-LQHRCJWfnUmRjfZCcGHDYu-XOKIo7tswBc9hwL5JGOOD5SiBvNPAkDFQjy-U_AD0f8IcDt1T0m_U_E/s1600/IMG_0907.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrnEYZ6azHiMjTW4n3vejkB2pqCCuEHrXVm6a5I54C2hA4rzuQ_6cv2joQBNik-LQHRCJWfnUmRjfZCcGHDYu-XOKIo7tswBc9hwL5JGOOD5SiBvNPAkDFQjy-U_AD0f8IcDt1T0m_U_E/s320/IMG_0907.JPG" width="320" /></a></div>Next up, the Old School versus High Tech class rolls into Yorktown, Virginia on March 18 & 19, 2011. With seats still available, Johnny Trigg and I will be teaching our two unique styles of barbecue as guests of Mark Breen, proprietor of the County Grill and Smokehouse. Pellet Envy will schedule one or two more class dates in 2011. Receiving requests daily, we're compiling a list of interested folks. If you'd like to get in on a future class, please contact rod@pelletenvy.com or get in touch with us through the <a href="http://pelletenvy.com/">Pellet Envy website</a>.<br />
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It's getting to be the time of year to get some smoke in the air. Sheri and I look forward to seeing you all on the barbecue trail soon.Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-42849214646718148732011-01-11T12:42:00.002-06:002011-01-11T12:48:59.819-06:00All Things Barbecue named a best barbecue blogThat's right readers, this blog has been named one of the fifty best blogs on barbecue by the Culinary Schools Guide. Listed among a very distinguished list of bloggers, this humble little self promoting gem rubs elbows with some of the best and most active barbecue bloggers on the planet. "It's a great honor to be recognized among the best barbecue blogs in the universe. It's definitely a surprise and honestly, I'm rendered virtually speechless." said Rod Gray when asked about the award (man that was weird, since I'm the one typing this). Anyway, check out the other bloggers at <a href="http://www.guidetoculinaryschools.com/best-bbq-blogs">http://www.guidetoculinaryschools.com/best-bbq-blogs</a>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com2tag:blogger.com,1999:blog-1858072511996630345.post-64283353635341192012011-01-06T15:11:00.041-06:002011-01-08T06:11:57.058-06:00Going to Kansas City. Kansas City here I come!<div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: arial;"><br />
</span></span></div><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 130%;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 100%;"><span class="Apple-style-span" style="font-family: arial;"> </span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 130%;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 100%;"></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 130%;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 100%;"></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 130%;"><span class="Apple-style-span" style="font-family: Helvetica; font-size: 100%;"><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">So you’re coming to Kansas City for the KCBS annual banquet. Beyond the various meetings, trade show and the Saturday evening festivities, you’re probably wondering what to do and where to go while you’re here. Kansas City is the city of fountains, although I imagine that all the fountains will be shut down or frozen solid when you get here. Do not despair. A lot of people have probably forgotten more about Kansas City then I’ll ever know, but let’s see if we can’t find something to do while you’re here.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">The coolest thing about this year’s banquet in Kansas City is the location that Kelly Cain, Manager of Special Projects and Bullsheet Editor for the KCBS, has picked for you. The Hyatt has some amazing dining. During your stay, I recommend you take the elevator up to </span></span><a href="http://www.skieskc.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Skies</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> to at least have a drink. Skies is a revolving restaurant at the top of the Hyatt and has a remarkable view of the city. Also, the</span></span><a href="http://www.thepeppercornduckclub.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> Peppercorn Duck Club</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> is famous for their chocolate bar. If you are a chocolate lover, this is one you shouldn’t miss and they offer it as a stand alone option for $12 if you decide to eat dinner elsewhere and just partake in their dessert. No, it's not cheap, but how many times do you get the chance to feast on a chocolate bar in a fine dining establishment? Yeah, I thought so . . . . .</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Despite the cold winters here in the midwest, another very cool thing (pun intended) about your hotel is the ability to leave the building utilizing the catwalk system and not even don your coat. The glass walkway takes you to the award winning </span></span><a href="http://www.crowncenter.com/Hotel-Westin/Index.htm"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Westin Crown Center</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, yet another high-rise hotel that also houses some great dining, live theaters and cinema, plus over 80 shops. Finally, this suspended indoor sidewalk system connects to </span></span><a href="http://www.unionstation.org/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Union Station</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">. Built in 1914 and renovated at the turn of this century, this grand historic landmark has unique exhibits plus specialty shops and fine dining like </span></span><a href="http://www.pierponts.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Pierpont’s</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, owned by the Hereford House folks.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Beyond the immediate area of your hotel, there are some really great things to do. Consider the </span></span><a href="http://www.theworldwar.org/s/110/new/index_community.aspx"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">National World War I Museum at the Liberty Memorial</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">. Just a few short blocks away, this is the said to be the only federally funded tribute to the first world war. Also, check out the </span></span><a href="http://www.nlbm.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Negro Leagues Baseball Museum</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, located a short drive from the hotel. With hundreds of artifacts and photographs, plus multi-media displays, and more, this place is not to be missed for the die hard sports fan. Looking to add a little culture to your diet? Travel south a bit to the </span></span><a href="http://www.theworldwar.org/s/110/new/index_community.aspx"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Nelson-Adkins Museum of Art</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">. Just look for the larger than life shuttle cock on the lawn. Finally, if you’re in the mood for a movie, head for the </span></span><a href="http://www.amctheatres.com/mainstreet/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">AMC Mainstreet 6</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">. This new state of the art theater concept is just minutes from the Hyatt and offers a swank lounge, self service fountain beverage bar, a topping bar for your popcorn and even the ultimate movie going experience, Cinema Suites, where you sit in full size rumble seat recliners and enjoy in-theater dining with serve at your seat. If you’ve never seen a movie this way, you have to got to try it. </span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Honestly, I’ve barely scratched the surface of things to do in Kansas City. But, all this talk about places to go and things to see has surely made you hungry, right? Don’t fear, Kansas City is sort of a foodie town. Right around your hotel, there are tons of options, from </span></span><a href="http://www.theamericankc.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">The American</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, the Westin’s crown jewel with James Beard award winning Executive Chef Debbie Gold, to </span></span><a href="http://www.thecashew.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">The Cashew</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, big sister </span></span></span><span class="Apple-style-span" style="font-family: arial; font-size: small;">to The Peanut </span><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">and a bit more of an upscale establishment ; it’s the perfect choice for happy hour on Friday or just about any time. Just looking for a quick bite? My hidden gem in Kansas City is </span></span><a href="http://www.kclunchspots.com/2010/05/kittys-cafe-810-e-31st-st.html"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Kitty’s Cafe </span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">and although a bit non-traditional, this carry-out serves the best pork tenderloin sandwich in town. Get it just the way it comes. You won't regret it. Their hours are limited and they are not open in the evenings, so be sure to check before you go. If that’s a bit too far off the beaten path, check out </span></span><a href="http://grinderspizza.com/index.php?/grinders/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Grinders</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">. Featured on one of the first Diners, Drive-Ins and Dives and owned by a guy named Stretch, this place is the real deal with great pizza and sandwiches. Be careful which door you enter though. </span></span><a href="http://grinderspizza.com/index.php?/grinderswest/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Grinders West</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> is a whole different restaurant, and while I’ve never eaten there, I’d say it’s the calmer cousin to the original.</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Beyond the immediate area, there is plenty of dining experiences to please just about every palate. Need plenty of choices in a small area? Consider the </span></span><a href="http://www.powerandlightdistrict.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Kansas City Power & Light District</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">. Situated across the street from our new indoor arena the </span></span><a href="http://www.sprintcenter.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Sprint Center</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> and a short drive north from your hotel, this is Kansas City’s newest dining and night life area. With over 50 restaurants, bars, shops, etc., P&L is the new place to see and be seen in KC. Or, just a little farther and to the south, the </span></span><a href="http://www.countryclubplaza.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Country Club Plaza </span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, established in 1922, has something for everyone. Take in the holiday lights, or just walk about this 15 block district with over 150 premier shops and some of Kansas City’s best restaurants. This is first shopping center in the world designed to accommodate shoppers arriving by automobile, modeled after Seville, Spain, and the shopping mecca of Kansas City. If you’ve never experienced The Plaza, I recommend you make your way down, if only for a short visit and to see the Christmas lights in person before they go dark for the year. Finally, there’s the </span></span><a href="http://www.kccrossroads.org/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Crossroads District</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">. It’s a bit more spread out than the first two and a lot more eclectic. The businesses in this area are very unique.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">If you’re like me though, you like to try local favorites over national chains. In that case, this cowtown has plenty of home grown establishments. For fine dining, consider</span></span><a href="http://www.michaelsmithkc.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> Michael Smith</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, </span></span><a href="http://www.bluestemkc.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Bluestem</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, and </span></span><a href="http://www.lefoufrog.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Le Fou Frog</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> or drive a little further north and try </span></span><a href="http://www.drugstorerestaurant.com/justus.php?id=1"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Justus Drug Store</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> in Smithville. All of these will require reservations or at least a call ahead. There are tons of great steakhouses in Kansas City, but for the quintessential Kansas City steakhouse experience, make your way to the </span></span><a href="http://www.plazaiiikcsteakhouse.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Plaza III</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, Johnny Trigg’s personal favorite when in town. If you’re in the mood for something a little more casual, consider these restaurants:</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.peanutkc.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Peanut </span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">- best buffalo wings and BLT’s in Kansas City, 50th & Main is the original but 8th & Broadway is closer to the Hyatt</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.blancburgers.com/plaza"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Blanc Burgers and Bottles</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - Great burgers, tons of bottled sodas, plus ice cream w/liquor</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.lidias-kc.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Lidia’s</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - Italian cuisine in the Freight House, just across the tracks from Union Station</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.grunauerkc.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Grunauer </span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">- German/Austrian cuisine in the Freight House</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.dbronxkc.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">d’Bronx</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - New York style pizza and deli, in the Crown Center shops</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://hhttp://www.spinpizza.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Spin Pizza </span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">- Hand tossed, stone fired pizzas and creative salads on the Plaza </span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.happygillis.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Happy Gillis Cafe’ & Hangout</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - Started out as soup delivery, great breakfast, not far</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://maps.google.com/maps/place?client=safari&rls=en&oe=UTF-8&um=1&ie=UTF-8&q=You+Say+Tomato+kansas+city&fb=1&gl=us&hq=You+Say+Tomato&hnear=Kansas+City,+KS&cid=9294860161191923555"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">You Say Tomato </span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">- Great place to grab breakfast not far from the hotel</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.hillstone.com/pdf_menus/houstons/Houstons_Kansas_City_Plaza.pdf"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Houstons</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - on the Plaza, my only chain restaurant recommendation, fabulous food and service</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.mannyskc.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Manny’s</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - Mexican</span></span></span></div><div style="color: #0928a7; font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px; text-decoration: underline;"><a href="http://kansascity.citysearch.com/profile/5828338/kansas_city_mo/margarita_s.html"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Margarita’s </span></span></a></span><span style="color: black; letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">- Mexican</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.panzons.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Panzon’s </span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">- Mexican</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.labodegakc.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">La Bodega</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - Spanish tapas</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.elbowchocolates.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Christopher Elbow</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - Kansas City’s finest chocolatier, try the hot chocolate with house made marshmallows</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="text-decoration: underline;"><a href="http://www.glaceicecream.com/"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Glace’</span></span></a></span><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> - Christopher Elbow’s take on artisan ice cream. Check out the very unique flavors online.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">These are just a few of the great choices in Kansas City and all of them are reasonably close to the hotel, although many are not within walking distance. Check out the <a href="http://www.urbanspoon.com/c/34/Kansas-City-restaurants.html">Kansas City Urban Spoon page</a> for more great recommendations. Also, check on <a href="http://www.pitch.com/">The Pitch</a> online. It's Kansas City's entertainment newspaper and it's available for free all over town and offers <a href="http://www.pitch.com/bestof/">"the best of Kansas City 2010"</a> for a lot of great dining and shopping recommendations or a rockin' food blog called<a href="http://blogs.pitch.com/fatcity/"> Fat City</a>. The Pitch is never wrong in their selections. Don't believe me? Well, just check out the <a href="http://www.pitch.com/bestof/2010/award/best-competition-barbecue-team-1545017/">Best Competition Barbecue Team</a> in their Best Of feature. (I know, a little shameless self promotion, but it's my blog after all).</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Now, notice that I didn’t give any barbecue restaurant recommendations? Know why? You’re barbecue people. I have my favorites, but that’s not to say they would be your favorites. Kansas City is steeped in barbecue heritage and culture. You’re on your own when deciding where to get your que fix. If you don’t pick a favorite the first time, don’t despair. There’s another slow smokin’ establishment just around the corner for your dining pleasure.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">As for nightlife in Kansas City, consider the </span></span><a href="http://www.powerandlightdistrict.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Power & Light District</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, the </span></span><a href="http://www.countryclubplaza.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Country Club Plaza</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, the </span></span><a href="http://www.kccrossroads.org/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Crossroads District</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">, or the </span></span><a href="http://www.westportkc.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Westport</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> area. Just be careful, don’t drink and drive, and DO NOT stop to play any three-card Monte or shell games if given the opportunity. Jeff Stith has planned an after party right in the hotel. It’s a mere $10 at the door to cover the cost of the room with all proceeds to benefit Harvesters and Cancersuckschicago.com He’s planning a cash bar and all the fun you can carry home. Stop in before you wander out into the cold Kansas City streets on Saturday. It’s for a good cause and I’ll bet you’ll see lots of friendly faces.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Let's talk transportation. Although this post focuses on things to do after you get to your hotel, there is a shuttle service from the airport to the Hyatt Regency Crown Center. The cost is $17 per person and it runs from 5:50AM to 11:25PM. The hotel concierge will have all the details. Kansas City has taxi service, although it's not extensive. The area of your hotel probably has the largest and most active group of cabs in the city. Finally, Kansas City offers public transportation in the form of a bus line call the <a href="http://www.kcata.org/maps_schedules/max/">Metro Area Express, aka the MAX</a>. It is a streamlined service that is perfect for travel from downtown to the Country Club Plaza and your hotel is smack dab in between those two areas on the bus line. The cost to ride the MAX is $1.50. Be sure to check into a "transfer ticket" so you can ride round trip for that price. I think you'll find that the MAX is very easy to use.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">If you’re looking for something to do on the cheap, consider hoping in your car and driving over to the American Royal to visit your cook site. It’s not far away, but you’d be amazed how different things look when it’s not American Royal Barbecue time.</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;"></span><br />
</span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Enjoy your time in my town. When you see Kelly Cain, be sure to stop and thank her for putting so much thought and effort into making the 25th anniversary KCBS annual awards banquet so special. If you have any questions you can contact me through the </span></span><a href="http://pelletenvy.com/"><span style="text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;">Pellet Envy</span></span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: small;"> website. Shoot me an e-mail or call me. I’m happy to help out with ideas or recommendations. It’s great to have the banquet back and I hope everyone has a blast while in Kansas City. </span></span></span></div></span></span>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-88260877426431294582010-10-18T08:14:00.003-05:002010-10-18T08:33:02.737-05:00Third times a charm at Autumn Blaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkFS_hPoARr24smohFrvU5yMh5HT7iCapnMVp9V6XU_BpbqtQE6j9qP5Pf0tEcJj0oIyoy6t1cq4b0wlr0FO8DFn4yJW0O4lu_DgB2Ujm15nZv_ya0EtkYABAOVgGbmsWVu-Aybg-yDlR/s1600/IMG_1845.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkFS_hPoARr24smohFrvU5yMh5HT7iCapnMVp9V6XU_BpbqtQE6j9qP5Pf0tEcJj0oIyoy6t1cq4b0wlr0FO8DFn4yJW0O4lu_DgB2Ujm15nZv_ya0EtkYABAOVgGbmsWVu-Aybg-yDlR/s400/IMG_1845.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529374531484261106" /></a><br />This past weekend we competing at the Autumn Blaze cook-off in Garnett, Kansas. This was our third consecutive year to compete at the event, having finished as the Reserve Grand Champion the previous two years. Ted Uhler and his crew run a tight ship and this year was no exception.<br /><br />Turn in time came and went without incident. With our newest lucky charm, our niece Shea, there to help us pick the absolute best product to put in the boxes, Sheri and and I felt like we'd strung together four decent categories. As Darren Warth of Iowa's Smokey D's would say about his food most days, "good enough to win, good enough to lose." Thanks for the hard work of Dennis and Linda Polson, our KCBS contest reps, to our surprise, awards were ready thirty minutes earlier than announced at the cook's meeting. As awards progressed we heard our names in all four categories, but none were really strong calls (7th Chicken, 4th Ribs, 3rd Pork and 10th Brisket). Ted decided to call out top ten places overall, ultimately removing all doubt when he called Getting Sauced as the Reserve Grand Champions before taking a break from finishing up the overall to recap the Knights of Columbus participating teams and thanking a few more sponsors, before calling Pellet Envy as the Grand Champion of his 2010 event with forty teams competing.<br /><br />After being so close the last two years, it was truly a sense of relief and accomplishment to be named the winner of this years contest. We're already making plans to get back to Garnett for the 2011 Autumn Blaze event as long as Ted promises not to wear that outfit again.Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com1tag:blogger.com,1999:blog-1858072511996630345.post-49764759453224216762010-10-18T08:13:00.000-05:002010-10-18T08:14:32.142-05:00Pellet Envy wins two categories, finishes as the Reserve Grand ChampionThis past weekend, we competed in the Cookin' On The Kaw BBQ Contest in DeSoto, Kansas. The event is held in the new Riverfest Park on the north side of town. The organizers work hard to provide a festive Friday evening complete with a chili contest, a people's choice chicken wing contest, food vendors and great blues bands including Brody Buster. With perfect fall weather, the crowd was huge this year.<br /><br />With 49 teams competing in the KCBS sanctioned event, Pellet Envy got off to a hot start at awards, winning the Chicken and Ribs categories. Additionally we were called for 6th place in the Pork category. With no call in brisket, we were left to wonder if we had done enough to have our team name called last. In the end, we fell just slightly short, being named the Reserve Grand Champion, being bested by Jeff Stehney and Slaughterhouse Five. Congrats to them on their victory.Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-46989244235375439892010-10-18T07:53:00.004-05:002010-10-18T08:13:25.877-05:00Pork Barrel BBQ and Pellet Envy team up to feed the troops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3e7FAj77muuaUHM7vj_VumS9BTDzd9ib_EFIuk6miFFBzPUVw1kbQD1qmQNqrUSTVCwwEQgMtDZ21NS1haAs0Nj-RHvCEmI9ctmC7sz0Zejg7Hp4VsYq4quiovgGPhItIBgqsZdyLfFs/s1600/66217_481971853412_207391173412_6805819_912730_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3e7FAj77muuaUHM7vj_VumS9BTDzd9ib_EFIuk6miFFBzPUVw1kbQD1qmQNqrUSTVCwwEQgMtDZ21NS1haAs0Nj-RHvCEmI9ctmC7sz0Zejg7Hp4VsYq4quiovgGPhItIBgqsZdyLfFs/s320/66217_481971853412_207391173412_6805819_912730_n.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5529372946712680530" /></a>With no time to recover from catering a huge party at the American Royal and competing in back to back events, Sheri and I teamed up with Bret and Heath of Pork Barrel BBQ to fire up the smoker to feed 250 service men and women and their families at the newly remodeled USO facility on the Ft. Riley military base. In addition to a meal complete with brisket, ribs, all the sides and award winning Pork Barrel BBQ sauces, we presented the USO with a check for $6,072.21 to be used to create an outdoor patio area for the troops and their families to relax and socialize while grilling and smoking their favorite recipes from home. The money was raised from donations of barbecue people from around the country including Barbara Cochran, Pork Barrel BBQ's business partner and best known publicly for her appearance as one of the investors on the ABC hit television show Shark Tank.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChOdoHI7o1U09E2U5yHgx80U2OxU5x4lOFqtCrojEHQMxrzh_xyC74jxXJo3vhJ6gO7sVXqCzYRWc-y2OjB1MLdZB4T80vt-hD2EjcgBy1uKk_XLGV3yL6eVYVwoBephapNQqjx1Rk1n6/s1600/66267_481969378412_207391173412_6805805_3835583_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 262px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChOdoHI7o1U09E2U5yHgx80U2OxU5x4lOFqtCrojEHQMxrzh_xyC74jxXJo3vhJ6gO7sVXqCzYRWc-y2OjB1MLdZB4T80vt-hD2EjcgBy1uKk_XLGV3yL6eVYVwoBephapNQqjx1Rk1n6/s320/66267_481969378412_207391173412_6805805_3835583_n.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5529372941601838066" /></a>Kansas Senator Sam Brownback spearheaded this effort, contacting the USO and ultimately getting permission for us to make this event happen. Special thanks to Creekstone Farms for donating 300 lbs. of their fabulous Angus brisket, Reser's Fine Foods for providing 300 lbs of their amazing side dishes, including potato salad, macaroni salad and baked beans, the Kansas City Barbeque Society for donating 60 slabs of St. Louis cut spare ribs, Ole Hickory Pits for allowing us to utilize their monsterous trailer mounted EL-EDX rotisserie smoker which easily held everything we cooked, and Oklahoma Joe's BBQ/The Kansas City Barbecue Store and Horizon Smokers for donating a brand spanking' new Horizon Classic smoker for the new patio area of the newly remodeled USO Center on base. All of these companies were very generous and without them, this event would not have been possible. For everyone involved, this was a very rewarding experience. We enjoyed serving those that serve our country and look forward to the opportunity to do it again very soon.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyAiAreKz1J6TPLr4WLNwPexw8ER7mIiwsW06Zdz97FzAtw2f2qe2UvN24m3ZemcQdkB6oPY-U70BESAFCpjQ1IVU9cNO029XkNK7KcXA1JSoX6EK0PhieBJGngY1Y9cJKAqgY1H4Wjxa/s1600/66641_481974438412_207391173412_6805853_2047801_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyAiAreKz1J6TPLr4WLNwPexw8ER7mIiwsW06Zdz97FzAtw2f2qe2UvN24m3ZemcQdkB6oPY-U70BESAFCpjQ1IVU9cNO029XkNK7KcXA1JSoX6EK0PhieBJGngY1Y9cJKAqgY1H4Wjxa/s320/66641_481974438412_207391173412_6805853_2047801_n.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5529372927881739426" /></a>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-80384248481556677692010-10-17T12:49:00.003-05:002010-10-18T08:26:22.706-05:00Pellet Envy named best competition teamWe were completely shocked to check in on our Facebook fan page recently and find our good friend Kevin Dilmore congratulating us on receiving recognition as the <a href="http://www.pitch.com/bestof/2010/award/best-competition-barbecue-team-1545017/">Best Competition Barbecue Team in Kansas City for 2010</a> by The Pitch, our underground newspaper known for having it's finger on the pulse of the KC food and social scene. We love The Pitch, especially for the food reviews and definite opinions on the hot topics around town. We can't wait to pour over the annual Best Of awards, always learning of great new places to dine and shop that otherwise probably wouldn't make our radar. So, it is a great honor for us to be named as the best competition team.<br /><br />Since starting as a music publication in 1980, the Pitch has grown to become Kansas City's leading source of sophisticated information that readers know they can't get anywhere else -- whether it's in-depth news and analysis about local power brokers; a rundown of who's in and who's out in the city's spirited arts, music and nightlife scenes; or the skinny on famous barbecue joints and steakhouses. More than 258,000 people read the paper every month, picking it up every week at 1,800 locations throughout a seven-county region. Readers across the world also look to our Web site, <a href="http://www.pitch.com/" target="_blank" style="color: rgb(66, 99, 171); ">www.pitch.com</a>, to keep up with what's happening here or to make plans whenever they're goin' to Kansas City.Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com1tag:blogger.com,1999:blog-1858072511996630345.post-58427661688658907042010-09-07T12:39:00.006-05:002010-09-07T21:04:11.710-05:00So it's your first time to cook the JackWith the 2010 Jack draw now in the books, the dust has settled and there are a ton of first time teams scrambling to deal with all that is the Jack Daniel's World Championship Invitational Barbecue Contest. Just the logistics is so different from most any other event we cook. I mean, when you think about it, Lynchburg, Tennessee is a town with an approximate population of 400 people. The weekend of the contest, the little place swells to the point of almost bursting, with an estimated 30,000 people visiting all on one day. Somewhere I read that the annual visitors to the Jack Daniel's Distillery is 125,000. Having 25% of them all come on one day makes my brain hurt a little. Expect to wait in traffic a good while if you driving around this tiny town on that Saturday.<div><br /></div><div>So, it's your first time to cook the event, huh? Here are a few things to consider.</div><div><br /></div><div>1. Make your hotel reservations NOW. Not tonight, not tomorrow, now! There is only one motel in Lynchburg. Beyond that, there are a couple bed and breakfast places. At least 95% of folks visiting or cooking the event don't stay in Lynchburg. They stay in the outlying towns. Tullahoma is probably the closest. They have a handful of hotels. We've also stayed in Shelbyville, although the road to and from Lynchburg looks a little treacherous to be traveling at night. Fayetteville and Winchester are the two other choices that come to mind, although we've never actually stayed there but a lot of our friends and fellow cooks have. Another option would be to stay in the cabins on the state lakes. There are a couple choices there and in '07 we stayed in a really great cabin that had all the comforts of home with two bedrooms, a kitchen, a living room area and a big deck off the back. Beyond these choices, some teams even rent RV's, having them delivered from Nashville. Still others just make due at their cook sites. </div><div><br /></div><div>2. Make your reservations for <a href="http://www.jackdaniels.com/TheDistillery/MissMaryBobo.aspx">Ms. Mary BoBo's Boarding House</a>. If you've never been, you really should eat a meal here. They seat in waves and serve the food family style at communal tables in various rooms of the house. When you call, ask about the menu that day. And, it changes daily, so should you be so inclined, you could eat there more than one day during your trip. They own fried chicken there and be sure to try the Jack spiced apples. Oh man.</div><div><br /></div><div>3. Take a tour of the distillery. Make sure you get one of David Roper's tours. David, affectionately known as "Porky" there, is a tour guide. His tours usually take a little longer than the other guides and he guides the cook's tour, which typically is on Friday morning. It's not so much important to make the cook's tour as it is just to get over there and see the place with David as your guide. If you can't get David as your tour guide, ask for Goose. Either way, you'll be thoroughly entertained.</div><div><br /></div><div>4. Get up to the<a href="http://lynchburgstore.summitmg.com/jdc/default.asp"> Hardware Store</a> as soon as you arrive in Lynchburg. The Hardware Store is actually the Jack Daniel's memorabilia store. They sell all things Jack. They also run out of stuff quickly on this weekend. They will have the contest t-shirts and just about anything else that could have Jack Daniel's logo put on it. As a competitor, there is a team discount so be sure to tell them your team name. Hey, every little bit helps. Oh, and I almost forgot to mention that there is a place on the info sheet where you can pre-order your contest t-shirts. Use it. It's the easiest way to insure you get all the sizes and quantities you want. The hot new trend of the past couple years is to buy a barrel top and get all of the competing teams for that year to sign it. We've resisted that urge so far, but I can see how it would make a great way to remember your experience.</div><div><br /></div><div>5. Bring your team flag or state flag or a banner and march in the parade. The parade line forms at the cook-off and teams march a couple blocks to the distillery on Friday afternoon. The international teams really get into it with cool costumes, fun gear and exotic noise makers. Jack typically gives the teams beads to throw to the spectators. It's just a fun little celebration.</div><div><br /></div><div>6. Make it up on the hill. There is a cooks' dinner hosted by Jack Daniel's for cooks, judges and dignitaries. It's on Friday about 5:00PM. The parade route ends at the distillery where school buses are parked and waiting to escort you to dinner in <a href="http://www.jackdaniels.com/TheDistillery/BBQHill.aspx">the pavilion</a>. The menu is typically southern fare and there is a bar. The place is usually very crowded and everyone is in a festive mood. You can even write down a thought or subject that you'd like to get off your mind and throw it in the fire as a ceremonial way to rid yourself of it. The real reason for making the trip though, is for the view. The pavilion is so awesome, but the view is absolutely amazing.</div><div><br /></div><div>Most of all, have fun. There is so much to do and see. Between the "I Know Jack About Grilling" event, the Butt Bowling contest, the private parties, the crowds, and on and on, it's easy to get overwhelmed by the event. Be sure to take rain gear, especially good rain boots. It rains every year and things get muddy real fast. Some years your rain boots are the only shoes you need. And don't forget that Lynchburg is in a dry county so if you thirst for something special, better bring it with you and always, always put it in a red Solo cup. Try to get in as much of the festivities as possible, but above all, don't lose sight of why you came. Cook well and enjoy your time in the hollar.</div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><br /></span></span></span></span></div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com1tag:blogger.com,1999:blog-1858072511996630345.post-42149082223623973522010-08-25T16:15:00.004-05:002010-08-25T17:15:12.888-05:00Pellet Envy earns a pass to the 23rd Annual Jack Daniel's World Invitational Barbecue Contest<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.planebuzz.com/blue-ribbon.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 800px; height: 600px;" src="http://www.planebuzz.com/blue-ribbon.jpg" border="0" alt="" /></a><br />This past weekend at the <a href="http://www.beeffest.com/">Flint Hills Beef Fest</a> in Emporia, Kansas, we bested the field of forty-five teams to be crowned the Grand Champion. With top ten calls in all four Kansas City Barbecue Society categories, we amassed a point total of 674.2854 to slip past Reserve Grand Champion Pork Me Purple and chief cook Jarrod Caton. Despite the heat every year at this event, we have fond memories from years past. Beef Fest was an event we won in our first full year of competition. We also cooked it the year that Bart Clark of team Twin Oak won, sealing his fate as the KCBS team of the year 2005. Finally, this was the site of the now infamous lettuce core incident that got the Smokin' Salmons disqualified and ultimately cost the team a victory.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj378ApmC5iSRz2aUfAAs2gVt42IbfvkZtzpP3qaa9AKi5FglGndrHvb1zj_SSgGpS1DpqesgQc-isH4env5BlSI0prnbddLyjjBnqmSq3PZU2_04PsQzVyGwB5hDYgD0ytwA0voTL7ZMIt/s400/JD_Logo.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 120px; height: 70px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj378ApmC5iSRz2aUfAAs2gVt42IbfvkZtzpP3qaa9AKi5FglGndrHvb1zj_SSgGpS1DpqesgQc-isH4env5BlSI0prnbddLyjjBnqmSq3PZU2_04PsQzVyGwB5hDYgD0ytwA0voTL7ZMIt/s400/JD_Logo.gif" border="0" alt="" /></a><br /></div><div>What makes this win so special for us though, is that being award grand champion in Emporia last weekend gives Pellet Envy our seventh win during the qualifying period for the Jack Daniel's World Invitational Barbecue Contest. In it's 23rd year, "The Jack" as teams affectionately call it, is one of the most prestigious on the circuit, not to mention one of the hardest in which to qualify. I won't bore you with the details, but in short, when the dust settles after the invitational draw on September 3rd, 2011, some of the best teams in the country will be left at home. The only way to insure your invitation and removing the fate of the draw, is to either win the only qualifying event in a state, be the only team to win a qualifier from your home state, or win seven qualifying events within the qualifying period, the later being far and away the hardest to do. We feel very luck to have guaranteed our place in the 23rd annual event by winning seven qualifiers. One bit of trivia: Pellet Envy has never been in the draw. In the our seven years to participate in this event, we've been invited four times under the Ole Number Seven rule, making Pellet Envy the top team to compete in the Jack in this fashion. The other three years we won the only qualifiers in a state.</div><div><div><br /></div></div><div>One other thing that makes this past weekend's win special, is the points awarded for the Kansas City Barbeque Society Team of the Year chase. This Emporia win propels us into second place, only ten points behind the current leader. With Pellet Envy being the current national champion, it would be an amazing feat to repeat as the KCBS Team of the Year. With about fifteen weeks left to the season, there is still a lot of barbecue to cook. But hold on to your hats, because this year could be an even wilder finish than the 2010 season that saw us travel over 13,000 miles in six weeks to compete and win the title. I just hope we're up to the challenge should it come down to that. Stay tuned race fans!</div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-73808056937789386332010-08-24T17:15:00.000-05:002010-08-25T17:33:16.922-05:00Pellet Envy moves to top spot in National BBQ Rankings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://sabertext.com/wp-content/uploads/2008/06/1967083867_a16ad41fe9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 309px;" src="http://sabertext.com/wp-content/uploads/2008/06/1967083867_a16ad41fe9.jpg" border="0" alt="" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div>With a win in Emporia, Kansas this past weekend, Pellet Envy takes over the top stop in the <a href="http://www.nationalbbqrankings.com/ranking">National BBQ Rankings</a> for the first time this season. With 5,050 unique teams ranked, our team slipped past Bubba Q, a top tier traveling competition team piloted by William "Bubba" Latimer out of Georgia. The National BBQ Rankings combines contest results throughout the country to ultimately rank the top teams. Each week the rankings are calculated according to a proprietary National BBQ Rankings formula to determine the team ranks. Teams are awarded points based on top ten finishes in qualifying contests. These rankings are updated and released each Monday throughout the competition season and presented on the nationalbbqrankings.com website.<div><br /></div><div>A 104 week rolling calendar is utilized to calculate the rankings. The NBBQR believes this gives the best indication of team success, both over a short period of time and at a sustainable level. By including the two major sanctioning bodies, the Kansas City Barbeque Society and the Florida Barbecue Association, plus unsanctioned events in the rankings, the NBBQR gathers a large portion of contests and teams. Points are awarded teams finishing in the top ten of each category. These points then degrade over thirteen 8 week periods. The points are then totaled and the teams are ranked accordingly.<div><br /></div><div><span class="Apple-style-span" style="font-family:'Lucida Grande', 'Trebuchet MS', 'Bitstream Vera Sans', Verdana, Helvetica, sans-serif;color:#5B4C1F;"><span class="Apple-style-span" style="line-height: 18px; font-size:small;"><br /></span></span></div></div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-70282995055193777282010-04-04T08:17:00.003-05:002010-04-04T08:51:36.082-05:00Smokin' On Big Creek - Pleasant Hill, MissouriAnother contest in the books. This past weekend we competed at the third annual Smokin' On Big Creek in Pleasant Hill, Missouri. Only a thirty minute drive, Sheri and I didn't know what to do with all of our extra time. So, we procrastinated.<div><br /></div><div>Having driven over 1,000 miles home on Wednesday from Charlotte, North Carolina, I was left with one day to get things cleaning up from Hammond, Louisiana, plus gathering up the supplies, refilling the rubs and sauces, and packing up to go again on Friday. They may call it "Jet Lag", but I think it applies to long days in a vehicle as well, because I just did not have what it took to get it all done in one day. So, some of my prep spilled over into Friday morning. Luckily, Sheri had Good Friday off, so she was able to help. Without her, I'd might still be trying to get ready.</div><div><br /></div><div>After a serious straight line wind storm that blew through Kansas City on Friday morning with gusts up to 80 miles an hour and a power outage at the house, I finally arrived at the event about 3:00PM. Nearly the last team to arrive, there were 65 teams cooking in Pleasant Hill. Being Easter weekend, I would not have guessed such a great attendance. Well, at least not prior to my contest experience.</div><div><br /></div><div>As you all know, we travel the country to cook and compete. Not until I was looking at our schedule to tell friends when we'd be cooking around home, a couple years ago, did I realize how little we actually cook around home. In our travels, we've discovered a level of hospitality at barbecue contests not typically found locally. I realize that this statement, especially when cast broadly, probably offends some local KC contest organizers. It's definitely not meant that way. Rather, competition barbecue around Kansas City has such a history that sometimes I feel it's taken for granted. I've said this many times and I believe it. No where else in the country will you see 60 teams competing for $3,000 total prize money. And yes, I know it's not all about the money, but wouldn't you at least like to think you have a shot to win back the cost to compete when you enter an event? I know I would. I realize that money and hospitality are not the same thing and I could write on this subject until you fell asleep reading this, if you haven't already, so let's move on . . .</div><div><br /></div><div>Jeff Stith and his crew, including his lovely wife Tammy, busted their tails this weekend to make Smokin' On Big Creek every bit has hospitable as about any contest we've ever cooked, and we've cooked a ton of contests. They greeted us with a smile and that attitude didn't change from start to end. We wanted for nothing. His group made us feel welcome. They catered to our every need, making sure we had ice and snatching up trash as fast as we put it out. There was always someone available to answer questions and Jeff himself took the time to ask if everything was okay several times during the contest. Because of the storm I mentioned, some of the grounds were very muddy. Jeff personally delivered sheets of cardboard for teams to put down in their spots to help with the mud and mess. I don't care who you are, that's a level of service not often seen at barbecue contests. All in all, Smokin' On Big Creek is a true gem in the Kansas City area and it's no surprise the contest experiences exponential growth every year. </div><div><br /></div><div>Congrats to Kim and Andy of Smoke on Wheels. They were awarded a perfect score in Chicken and were names the overall Grand Champions. Congrats to Craig and Patty Kidwell of Boys of BBQ and Patty for their Reserve Grand Champion finish. Afterwards Patty told me that she set out to beat Pellet Envy this weekend and she did a damn good job. We finished with a second place call in Ribs and fourths in Chicken and Pork. Our brisket let us down this weekend and we finished a very respectable fifth overall in a seriously tough field of cooks. Special congrats to Rich & Bunny Tuttle of KCass BBQ as they won the brisket category and qualified for the Chest to Chest Brisket Invitational in Great Bend, Kansas this Labor Day weekend.</div><div><br /></div><div>We're off to beautiful Shannon, Illinois this weekend to teach our style of barbecue to a sold out crowd of knowledge thirty folks. Shannon is the only location we've hosted a class all three years and has been our most successful class site. We're really looking forward to it. See you all soon. </div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com4tag:blogger.com,1999:blog-1858072511996630345.post-12208726408606029732010-03-16T16:51:00.004-05:002010-03-16T17:07:29.928-05:00I bought a book . . .<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFH-Zf2x8IoYIE_C0MwmSRT6VKoarJyg1UqgpOpw9J49i7DHSA7bIRopgOG651y6RNtzqWu6tL6BVkz96qBK894ap6BR5NyZpQNQnRu5t4LqmZio2V5nUsYa-ydoRWqEQxHj6ZHOUeQhtd/s1600-h/41qAuo992KL._SS500_.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 289px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFH-Zf2x8IoYIE_C0MwmSRT6VKoarJyg1UqgpOpw9J49i7DHSA7bIRopgOG651y6RNtzqWu6tL6BVkz96qBK894ap6BR5NyZpQNQnRu5t4LqmZio2V5nUsYa-ydoRWqEQxHj6ZHOUeQhtd/s400/41qAuo992KL._SS500_.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449356699866102274" /></a><br /><div><br /></div>So, it's been some time since I've actually written anything for this blog. I used several excuses, including the points chase at the end of last season. Speaking of that, I didn't realize that many of my non-barbecue friends did not know this, but Pellet Envy ended the season as the Kansas City Barbeque Society Team of the Year. Yes, I've put a little spin on that title and renamed it the "National Barbecue Champions." But I digress . . . . <div><br /></div><div>A couple things happened late last year that completely unmotivated me to write the blog. One was the overwhelming idea that I had nothing to say. Well, nothing worth reading anyway. I mean, how many times do you want to read a contest recap? They sort of all run together after awhile, right? So, as I continued to convince myself that my posts were no longer interesting, it sort of snowballed into a sort of writer's block.</div><div><br /></div><div>To make matters worse, I decided I needed to be more professional in the way I wrote so I bought a book. Yes, it was supposed to be a book that would help me write better. Not the kind of book that motivates you to write more interesting things, although I think I would have bought that book as well. No, this was a book to teach me not to make so many grammatical mistakes when I wrote. As I read it, I realized just what a crappy writer I really was. The more I read, the more I saw the multitude of mistakes I made while writing my blog posts. I think you all know where this is going, so let's just get this out on the table . . . . This book totally screwed with my head. After already losing confidence in my posts, the information in this book sort of made me feel stupid about writing. So much so, that I basically totally gave up on posting to this blog. </div><div><br /></div><div>I'm here to tell you that those days are over. Screw what's right. This is my blog. I'll write in any damn way I want. So, that's what we're going to do. At least once a week, I'm going to write a new post. Who the hells knows that it's going to be about. I'll do my best to make it interesting and to the point. You do your best to give me a little feedback now and again, just to keep the ship heading in the right direction. </div><div><br /></div><div>The season has officially started. We've added a new major sponsors. Our first class, hosted here in Kansas City, is in the books. The biggest paying contest in the country is this weekend in Little Rock, Arkansas. I don't have to tell most of you that Arkansas is our barbecue home away from home. It's time to get this ball rolling again. I'm here to tell you now, "I'm back!" </div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com3tag:blogger.com,1999:blog-1858072511996630345.post-9431908495905966262010-02-04T12:23:00.008-06:002010-02-04T13:02:13.991-06:00TLC Pitmasters season finale to air tonightSo, the eighth and final installment of the heavily discussed docudrama on competition barbecue is set to air tonight. <b>Pitmasters</b>, starring many of my good friends in competition barbecue, is a new show in the TLC family this season. Today, four of the personalities are in New York City for a photo shoot. To me, that would indicate there is a second season in the works. Let's hope so. If you would have witnessed what I did in Lakeland, Florida last weekend you would realize the impact this show is having on competition barbecue. It's major.<div><br />Tune in tonight. Johnny Trigg promises me that this will be the best show of the series. He must win! Here's a sneak peak of tonights show as the cooks listening to comments from the judges at they sample their entries.<span class="Apple-style-span" style=" white-space: pre; font-family:Arial, Helvetica, sans-serif;font-size:10px;"><object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/tUqKJBtUsqo&hl=en_US&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/tUqKJBtUsqo&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object></span></div><div><div><div><div>Here's a video of Tuffy Stone from Cool Smoke. <object width="429" height="295"><param name="movie" value="http://vp.mgnetwork.net/viewer.swf?u=aa5031766246102da6fd001ec92a4a0d&z=RIC"><param name="allowFullScreen" value="true"><embed src="http://vp.mgnetwork.net/viewer.swf?u=aa5031766246102da6fd001ec92a4a0d&z=RIC" type="application/x-shockwave-flash" allowfullscreen="true" width="429" height="295"></embed></object></div><div><br /></div><div>Read the comments from Executive Producer John Markus on <a href="http://blogs.discovery.com/tlc-bbq-pitmasters/">his blog about the show</a>.</div></div></div></div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com2tag:blogger.com,1999:blog-1858072511996630345.post-13332911353019166122010-01-14T08:20:00.003-06:002010-01-14T08:24:08.705-06:00Kansas City class sold outThe Pellet Envy cooking class scheduled for March 5 & 6 in Kansas City is sold out. Seats still remain for our April 9 & 10 class in Shannon, Illinois and our April 30 & May 1 class in Lebanon, Tennessee. Check out the <a href="http://www.pelletenvy.com/classes">classes page on the Pellet Envy </a>website for details. Contact <a href="mailto:rod@pelletenvy.com">rod@pelletenvy.com</a> with questions.Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-4813059085777807892010-01-07T09:07:00.004-06:002010-01-07T10:23:23.080-06:00Random thoughts, mostly unrelated to barbecue<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t0.gstatic.com/images?q=tbn:luF87zNsavqymM%3Ahttp://blog.lib.umn.edu/cehd/insideout/question%2520mark.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 97px; height: 145px;" src="http://t0.gstatic.com/images?q=tbn:luF87zNsavqymM%3Ahttp://blog.lib.umn.edu/cehd/insideout/question%2520mark.jpg" border="0" alt="" /></a><div style="text-align: left;">I'm feeling guilty about having nothing interesting to say. Not so guilty that I have gotten here sooner to write something witty or clever, but guilty enough to at least try to think of a fun, entertaining topic. It must be the weather, because I've really got nothing.</div><div><br /></div><div>The Closer, aka Sheri, gets two weeks off through the holidays. We wore out the road between home and the theater, damn near becoming qualified to be movie critiques. We saw every decent, adult oriented movie that was playing. Our AMC theaters here in Kansas City are testing a new system of assigned seating in their theaters. So, you get online and actually pick your seats. It's cool because you can get there just a few minutes before your show and have great seats. AMC claims they're testing this system because of the time and trouble of refunding movie goers tickets when they can't get an acceptable seat. That can't be the reason, as they now have people waiting in the theater with a clipboard that help you find your seats. Sounds like just a trade off to me. Either way, I like the idea because I'm the anal guy that wants to get to the theater really early to get the best seats.</div><div><br /></div><div>We also wore out the closest Redbox over the holidays. In addition to all of the movies we saw in theater, we must have rented another six to eight movies. If you haven't tried a Redbox, you really should. With the exception of streaming Netflix, there just can't be an easier, more instant gratification-ish way to rent a movie. Jump online, find a movie you'd like to see, and Redbox will tell you where it's in stock in a machine near you. And most folks don't realize that the movies can be returned to any Redbox location. For a buck per flick, it just doesn't get any easier than that.</div><div><br /></div><div>The snowblower is getting to stretch it's legs so far this year. I think I've had it out four or five times already, the latest being this morning. This was the first time I really felt cold outside. It's about 5 degrees here, but the wind chill makes it feel like -15 and the winds are gusting up to 30 mph. We're supposed to get three days of this. Nice!</div><div><br /></div><div>I've got three cooks worth of briskets and butts in the freezer. I was hoping to get a cook in each of the next three weeks. This week is shot. Maybe the weather will allow me to cook twice next week. If I can make my three cook goal, the freezer will be empty and I'll be ready for the 2010 season.</div><div><br /></div><div>Happy new year to everyone! Things will be thawing out in no time and the competition season will be here before you know it. Looking forward to seeing everyone on the bbq trail this year.</div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com2tag:blogger.com,1999:blog-1858072511996630345.post-55619299483963585192009-12-22T12:41:00.002-06:002009-12-22T12:45:47.189-06:00Todays cook - A pictorial short story<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitob5xjfVASakUbhGaFAWydL_o2QV8Kf05RSrQEoLxPoCDOxx8M_x1to6VOqdN7nP_SD-usbmHu9u4iAO94T1r8RFBt5wIGcmwjExM2tZdrnRdNbp2qjAEUkHtZJ5kP4zwX3_Mm3-4a2jg/s1600-h/IMG_1305.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitob5xjfVASakUbhGaFAWydL_o2QV8Kf05RSrQEoLxPoCDOxx8M_x1to6VOqdN7nP_SD-usbmHu9u4iAO94T1r8RFBt5wIGcmwjExM2tZdrnRdNbp2qjAEUkHtZJ5kP4zwX3_Mm3-4a2jg/s400/IMG_1305.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418133465393266274" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGTJRWkN2FCcoMudno6uD9dRhScWFLOMR47eURIAUU_rRPoY_jQnbRurTnPcf5fNhLT9aaRE-NCB3Yp0nLxvUsgmdMrDcr_CPksgPlxc23HbVwZwn0q05JBlgHVfR9hz_9iD9tu-shIGq/s1600-h/IMG_1312.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGTJRWkN2FCcoMudno6uD9dRhScWFLOMR47eURIAUU_rRPoY_jQnbRurTnPcf5fNhLT9aaRE-NCB3Yp0nLxvUsgmdMrDcr_CPksgPlxc23HbVwZwn0q05JBlgHVfR9hz_9iD9tu-shIGq/s400/IMG_1312.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418133458544010866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUZASJjyWb3SK89KvM4tGf5NYSn7_IbYnDH2C4SFNqylvlV9bFEN_iCwRe9uuoxieG9cgtrTU1Da5eW2DLFVq78pTcJfyR8zN7UWqQ3R-uorWPVCzpHUmCS87z4isPbpecAOR0vwyTcOZ/s1600-h/IMG_1310.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUZASJjyWb3SK89KvM4tGf5NYSn7_IbYnDH2C4SFNqylvlV9bFEN_iCwRe9uuoxieG9cgtrTU1Da5eW2DLFVq78pTcJfyR8zN7UWqQ3R-uorWPVCzpHUmCS87z4isPbpecAOR0vwyTcOZ/s400/IMG_1310.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418133446334827202" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJih0PjlZP-asBSYI85JhmRgsMlPuCRiTcrjffBTlz26BFVlbN9ONtWZpTa-mxKMCgfgBlbWo_xGsIKjzq6gri_uziwEqqFZYXmhfAowtvzSMdgNDc9qltlP_iFyqOhWtrKxvmvoWiBC6/s1600-h/IMG_1307.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJih0PjlZP-asBSYI85JhmRgsMlPuCRiTcrjffBTlz26BFVlbN9ONtWZpTa-mxKMCgfgBlbWo_xGsIKjzq6gri_uziwEqqFZYXmhfAowtvzSMdgNDc9qltlP_iFyqOhWtrKxvmvoWiBC6/s400/IMG_1307.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5418133436843256514" /></a>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com5tag:blogger.com,1999:blog-1858072511996630345.post-5944110843842388872009-12-20T13:42:00.011-06:002009-12-21T09:39:35.415-06:00What are you thankful for this season?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZPTkjltWp2uwSLO1a6qxxRCjKtrcyFqCdIrvOPjNAikE9qVRCJ-RdQNrysaXszkenM6LbMfCyoAuQ5CBGWrdxWQ4D-FKu2v2GX5Q2sP3NBH60vXi0pCXprIA0SPPOOwmlDWH3Qy8CDBA/s1600-h/beautiful-christmas-tree.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 369px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5417412381317285154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZPTkjltWp2uwSLO1a6qxxRCjKtrcyFqCdIrvOPjNAikE9qVRCJ-RdQNrysaXszkenM6LbMfCyoAuQ5CBGWrdxWQ4D-FKu2v2GX5Q2sP3NBH60vXi0pCXprIA0SPPOOwmlDWH3Qy8CDBA/s400/beautiful-christmas-tree.jpg" /></a><br /><p class="MsoNormal">I'm thankful that I didn't give up on barbecue after many miserable failures early on.</p><p class="MsoNormal">I'm thankful that I found pellet cookers in the beginning, after starting out cooking on what was a great grill, but a mediocre smoker at best.</p><p class="MsoNormal">I’m thankful that Florida and Arizona barbecue judges recognize when barbecue is good, regardless of regional preferences.</p><p class="MsoNormal"><?xml:namespace prefix = o /><o:p>I’m thankful my old truck hung in there this year, especially during the last six weeks of the season when we traveled almost 13,000 miles.</o:p></p><p class="MsoNormal"><o:p>I’m thankful for my brisket and rib suppliers, and no, I’m not going to name them here.</o:p></p><p class="MsoNormal"><o:p>I’m thankful that Iowa’s Smokey D’s BBQ decide to lay out for five weeks near the end of the season, really thankful.</o:p></p><p class="MsoNormal">I'm thankful for Kathy S., without whom I would be required to endure the Chief's miserable season in person with The Closer.</p><p class="MsoNormal"><o:p>I’m thankful fuel wasn't $4.96 per gallon this year, like it was on the east coast in late June of 2008.</o:p></p><p class="MsoNormal"><o:p>I’m thankful my wife lets me continue to do what I love, despite me always having this feeling I should grow up and get a real job.</o:p></p><p class="MsoNormal"><o:p>I’m thankful that I Smell Smoke only cooked 21 contests this year, more thankful than you'll know.</o:p></p><p class="MsoNormal"><o:p>I’m thankful for our major sponsor Greased Lightning and all of our sponsors, who without them, we could not travel the country cooking and competing,</o:p></p><p class="MsoNormal"><o:p>I’m thankful for the all folks who believe we might have something interesting to say and so attended our classes this past year.</o:p></p><p class="MsoNormal">I'm thankful that Johnny Trigg taught me to cook on a traditional offset that fall weekend in 2005 and has continued to help me over the years.</p><p class="MsoNormal">I'm thankful Ribdog and Henway were able to help me out while I was on the road in Florida and Arizona.</p><p class="MsoNormal">I'm thankful Steph is so diligent in organizing those potluck dinners at contests. Otherwise, I might go hungry on Friday night.</p><p class="MsoNormal"><o:p>I’m very thankful for all the great people I have met because of barbecue and now call friends, no, good friends.</o:p></p><p class="MsoNormal"><o:p>Most importantly, I’m thankful for the support of my wife, family and friends.<span style="mso-spacerun: yes"> </span>Without them, none of this barbecue stuff would have been possible.</o:p></p><p class="MsoNormal"><o:p>What are you thankful for? Merry Christmas everyone! Wishing you and yours the best this holiday season.</o:p></p>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com2tag:blogger.com,1999:blog-1858072511996630345.post-42891822876126576962009-12-15T10:05:00.004-06:002009-12-15T15:29:07.932-06:002010 Pellet Envy Cooking School Schedule Announced<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4Q3KW-9VvvmGppN7Y1BE-u7d9FYeWgJqFAN6t_Bbv6sDYSW-H7UoHg8PQ_JcQyweO5jDvO_da-rVXDnCn59NiS6keplcmiwvBInfmjbqSN6pWLArPM3CPZ2A0r8_PFaz5k1c6wJhAQo9/s1600-h/071110-449.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 261px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415497222818749682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4Q3KW-9VvvmGppN7Y1BE-u7d9FYeWgJqFAN6t_Bbv6sDYSW-H7UoHg8PQ_JcQyweO5jDvO_da-rVXDnCn59NiS6keplcmiwvBInfmjbqSN6pWLArPM3CPZ2A0r8_PFaz5k1c6wJhAQo9/s400/071110-449.JPG" /></a><br /><div>The initial 2010 Pellet Envy competition barbecue class dates are official. Many of you have e-mailed or called to inquire about our teaching schedule for next season. The end to the 2009 season plus the now official movie star status of teaching partner and good friend Johnny Trigg, delayed publishing these dates. But that's all over now, and these are the three dates on the books for 2010 so far:</div><br /><div></div><div>Kansas City - March 5 & 6, 2010</div><div></div><br /><div>Shannon, Illinois - April 9 & 10, 2010</div><div></div><br /><div>Lebannon, Tennessee - April 30 & May 1</div><br /><div></div><div>We will teach every deep, dark secret of our cooking programs for both the traditional offset and pellet cooker style of pits this year. Applications should be live on the <a href="http://www.pelletenvy.com/classes/">Pellet Envy </a>website any day. Classes are limited, so sign up early. For questions, contact me at <a href="mailto:rod@pelletenvy.com">rod@pelletenvy.com</a></div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-75426778162683535762009-12-15T09:38:00.006-06:002009-12-15T10:17:18.675-06:00Greased Lightning signs on for 2010<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOuqgJGnL0YFujWXo8u3t1RD6T6lLgI8E9IqehnPG8ybTizoqEuxHDhQNfYvoqVdnzEYdAia2bPkWUchoOWmjDWCq144hih4Sg74bO6U1u71shEIDZvPuK4rXsuOAfSU_LzfdueqR_uRw/s1600-h/9b2b0d18b8524171ae97929aced96452_tb.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 132px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415497764195648626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOuqgJGnL0YFujWXo8u3t1RD6T6lLgI8E9IqehnPG8ybTizoqEuxHDhQNfYvoqVdnzEYdAia2bPkWUchoOWmjDWCq144hih4Sg74bO6U1u71shEIDZvPuK4rXsuOAfSU_LzfdueqR_uRw/s400/9b2b0d18b8524171ae97929aced96452_tb.jpg" /></a><br /><div>We're excited to announce that <a href="http://www.greased-lightning.com/">Greased Lightning </a>has renewed our marketing partnership for the 2010 season. Having used and loved the Greased Lightning multipurpose cleaner for years, we're ecstatic to have them on board for the third straight year. Over the past two seasons, countless competition teams and spectators have been introduced to and grown to love the cleaner perfect for a dirty, greasy world. Taking stains out of clothes that nothing else will and cleaning all things barbecue, Greased Lightning has become an indispensable product in the Pellet Envy camp. We look forward to reminding folks of the best all purpose cleaning product under the sun. Look for samples and coupons at our events all over the country in 2010.</div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-10112760783321266932009-11-24T11:29:00.003-06:002009-11-24T11:35:17.673-06:00Quick updateTonight at 8:00 PM Central I'll be talking with Greg Rempe, the host of the <a href="http://www.latalkradio.com/Greg.php">BBQ Central Show</a>. Greg wants to dive in and discuss this crazy Team of the Year points chase and I'm happy to oblige. Tune in to hear me tell it like it is, no matter who's feelings I may hurt.<br /><br />Wednesday on the Dr. Oz show is the return of the Kansas City group. Tune in to see my progress and see if the Kansas side could kick the collective butts of the Missouri folks.<br /><br />I'm working on a more normal post folks. With over 10,000 miles traveled through fifteen states, it's been a tough five weeks. I should have a short read up before I head back to Tempe, Arizona to see this thing to the end. Hang in there . . . .Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com1tag:blogger.com,1999:blog-1858072511996630345.post-28906652469072616572009-11-05T19:59:00.005-06:002009-11-06T06:48:06.110-06:00The beginning of the end . . . of the 2009 season<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQcKOY22yABse4IoZkfqkQImxics3mlXN6Jx8WxKnY-ak9s4EVz5JRDBoG9zH8NFJFnpe-qonTonjr6bRs4EC310nImhmsYXW8ECZoIsSEdmga-zXUXuYx47oQ0NglcyCddCMhCEUjFra/s1600-h/IMG_1176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQcKOY22yABse4IoZkfqkQImxics3mlXN6Jx8WxKnY-ak9s4EVz5JRDBoG9zH8NFJFnpe-qonTonjr6bRs4EC310nImhmsYXW8ECZoIsSEdmga-zXUXuYx47oQ0NglcyCddCMhCEUjFra/s400/IMG_1176.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5400970097492335858" /></a><br />Well gang, the season is almost over. I'm three-fourths of the way to Shelby, North Carolina to compete against 82 other teams that just don't want to see this year end. Additionally, there are 42 teams in <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Russellville</span></span>, Arkansas competing this weekend. Nobody wants the 2009 season to end, especially the five or six teams caught up in the dog fight for Kansas City <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Barbeque</span></span> Society team of the year. It's a tight race, very tight. It's why I planned trips to Arizona and Florida in addition to this southeast <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">odyssey</span> I'm on this weekend.<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PCzjk1YzVHFpvi5Zbbj0lhSPLHXKhnx8G54PqPHG5pw-NsZh9jB51UqJEINFmxs-FF5LKlvvw7McjJHwNY9nndvEB6jINPSmTpIKGfn_x_w6KWMqE7BbWv8JO0rj5kesWT774QI31FF7/s1600-h/IMG_1173.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 387px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2PCzjk1YzVHFpvi5Zbbj0lhSPLHXKhnx8G54PqPHG5pw-NsZh9jB51UqJEINFmxs-FF5LKlvvw7McjJHwNY9nndvEB6jINPSmTpIKGfn_x_w6KWMqE7BbWv8JO0rj5kesWT774QI31FF7/s400/IMG_1173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5400970095101389490" /></a>We got a little beat up in <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Talladega</span></span>, Alabama this past weekend. We still had a great time, no thanks to the cold, rainy weather. What a cool place to be on a <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">NASCAR</span></span> race weekend. I've never seen so many people camping out to attend a race and I've never seen so many people selling firewood by the side of the road. I guess it had to do with the cold weather on race weekend. It was just a little weird, honestly. We got to have a good meal with good friends on Friday evening and shook hands with many of the southeast teams we don't see often enough. It was good to see a friend win, although a little bittersweet. See, I Smell Smoke's win at <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Talladega</span> put Steve and the gang with 18 points of us in the points chase for overall team of the year. That's a little close for comfort. Good for them, but I'm holding Steve <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">partially</span> responsible for all the extra miles I'm going to put on my truck in the coming days. Even got a little Greased Lightning to the teams and judges via the <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">goodie</span></span> bags. All and all, it was a good time, even if we need to work on our southeast flavor profile.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ft5wmNddvtHSnte5KrgDg1jzRDkHIrPELuOJHJi-FDwqI5I1HKJveqGJ9lhlckETqap3hiCDOiN5AF7lFxFbSqoODMxijO4KC8Z8LvbZv7XNVgrlIfuGRLzFbHRr61x-EpmPjL-GWTyB/s1600-h/IMG_1168.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ft5wmNddvtHSnte5KrgDg1jzRDkHIrPELuOJHJi-FDwqI5I1HKJveqGJ9lhlckETqap3hiCDOiN5AF7lFxFbSqoODMxijO4KC8Z8LvbZv7XNVgrlIfuGRLzFbHRr61x-EpmPjL-GWTyB/s400/IMG_1168.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5400970087045165634" /></a>Between competition and some life style changes compliments of Dr. Oz, it's been a busy last few weeks. Sort of took my eye off the barbecue ball a little. Don't fear dear readers, I'm back and have my eye on the prize. However, let me apologize now if I'm a little slow in responding to e-mail in the next couple weeks. Driving from to and from Shelby, NC, Phoenix, AZ and Tampa, FL with a quick two day trip to New York for another Dr. Oz show taping mixed in, it's going to be a blur.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEa3K7ifFvXWZL50_XbX7qKtXxRG3CftfwhTguppuuHe86Rec1Sg066gMKLW7cyMkEN42vAT7arjG1lh5IOObD9Cry-aAm4kYrMVHfYW0sUuYhLKvhbVij91IeRf5JPLjhO2ylRAQChti/s1600-h/IMG_1191.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 335px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEa3K7ifFvXWZL50_XbX7qKtXxRG3CftfwhTguppuuHe86Rec1Sg066gMKLW7cyMkEN42vAT7arjG1lh5IOObD9Cry-aAm4kYrMVHfYW0sUuYhLKvhbVij91IeRf5JPLjhO2ylRAQChti/s400/IMG_1191.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5400970089119948370" /></a>Good luck to all the teams competing the next few weeks and to all those chasing the TOY carrot. See you all on the <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">bbq</span></span> trail!</div>Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com1tag:blogger.com,1999:blog-1858072511996630345.post-35543565813063724972009-11-05T19:58:00.001-06:002009-11-05T19:58:53.379-06:00Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com0tag:blogger.com,1999:blog-1858072511996630345.post-12983664207247890712009-10-13T09:23:00.003-05:002009-10-13T10:31:46.668-05:00I'm back . . . . . sort ofWe're going to call this a Two Minute Tuesday. I cannot believe the number of people who have recently commented about my lack of blog posts. I have no excuse. Nor do I have an explanation. I just haven't had it in me lately and/or I just don't feel like I have anything worthwhile to say.<br /><br />Most of you know I appeared on the new Dr. Oz show about a month ago. Since then, I've been working on making some changes in my lifestyle and diet. Most of the time I do really well. The rough days come when we travel or have a busy few days, like the American Royal weekend before last. This has become my latest obsession. I've known for some time that I need to make some wholesale changes. The pressure of national television has been the ultimate motivation.<br /><br />I promised you a controversial blog post some time back. I wrote it, honestly I did. Then I read it. I didn't like it. Now the moment has passed and I don't necessarily think the topic is relevant any more. I'll look at it again soon.<br /><br />Hang in there folks. We get back to competing this weekend and I'm sure that will get the juices flowing again.Pellet Envyhttp://www.blogger.com/profile/02566188661367591889noreply@blogger.com1