When
you want to take your grilling game to the next level, who better to learn from
than the very best? That's why we at BBQ Island like to highlight BBQ
competition teams.
This month, we’re showcasing a team based in
Glendale, Arizona. All About
Smokin Q is
made up of lifelong friends Gary Williams, Keith Robbins and Russ Bolinger.
They've been competing together since 2011 and have come away with a first
place win for chicken at Laughlin, Nevada in 2016. They have also won
many other awards, ribbons and accolades on the Southwestern BBQ
competition circuit. Today, the team uses Traeger pellet
smokers,
Green
Mountain pellet smokers and a WSM smoker to work their BBQ magic.
Advice
From the Pros
All About Smokin Q has come a long way
since their first competition. They entered a KCBS competition thanks to
the encouragement of friends who loved their cooking. "Our only goal was
not to finish last in our first attempt. Well, we almost failed — but another
team got disqualified! After that, we decided to go take a competition BBQ
class."
Cooking for the masses
is different than grilling in the back yard, but the team at All About Smokin Q
has some tips for home cooks, too, including the recommendation to get a good
food temperature probe. This is essential to help you determine the doneness of
your meat. When it comes to flavor, the team recommends Loot N' Booty rubs and
Blues Hog barbecue sauces to give your food a competitive edge. These are both
available at BBQ Island. Finally, as their gift to you, they have graciously
shared a favorite side dish recipe for your next BBQ event:
Jalapeño Creamed
Corn Recipe
Ingredients:
2 14-oz. cans creamed corn
2 14-oz. cans whole kernel corn
1 standard package cream cheese
1 small can chopped jalapeños
1 Tbs. sugar
1 Tbs. Loot N' Booty Everything Rub
1 pound chopped, cooked bacon
2 cups half and half or heavy cream
Directions:
1. In an aluminum pan,
stir together all ingredients until thoroughly combined.
2. Place pan uncovered in
smoker. Heat uncovered for 30 minutes.
3. Cover pan and continue
to heat in Green Mountain smoker until warmed through. Stir before serving to
ensure all is blended well.