Nearing the 4th of July holiday weekend, folks new to using BBQ Grills and BBQ Smokers are hitting the stores by the dozens.  Their goal? To plan a great 4th of July BBQ Menu!

I talk often to folks new to BBQ grilling and smoking.  Often, they’ve just purchased a basic BBQ smoker or grill, but are a little unsure how to get the best results.

If you’re new to using a grill or BBQ smoker, here are some tips sure to make your 4th of July BBQ cookout a hit.

4th of July BBQ Menu Idea:

First Class Grilled Chicken and Ribs

This BBQ Chicken and Ribs combo is sure to be a hit.  Use this and you’re sure to cook up a hit!  And hey – the sauce is pretty darned good, too!

Here’s what you’ll need:

• One quarter (1/4) cup of olive oil
• 3 lbs. of chicken pieces, skin on (thighs, drumsticks, breasts)
• 3 lbs. of pork ribs (on the slab)
• 1/4 cup garlic powder
• Salt and pepper as desired

Get your BBQ Grill nice and ready to receive the “chickeny – ribby bounty” by brushing the grates with canola oil and fire it up to about 350°F.  (Don’t worry, they make BBQ Grill Thermometers to help you with this!)

While the grill is getting hot, rinse off the chicken and ribs, pat them dry, and season them liberally with the pepper, salt, and garlic powder. I tend to go heavy on the seasoning – you may want to play it safe (boo!).

Arrange the chicken and ribs on the grill – making sure to give every piece some breathing room.  You’ll hear some hissing – this is a good thing!

VERY IMPORTANT! Hold off on your desire to turn the meat for at least 5 minutes.  Doing so will help the meat sear nicely. After 5 minutes, turn the meat over and let the other side sear for 5 more minutes. Turn again, and this time, brush the meat with the barbecue sauce. Waiting to brush with the BBQ sauce until after the meat has cooked some prevents the sugars in the sauce from burning before the meat is cooked.  The hot meat will also suck in more of the flavor of the liquid sauce  – boosting the overall flavor.

Keep turning the meat every 5 minutes, repeating the process of mopping the meat with sauce until the chicken and ribs are cooked through and the barbecue sauce begins to caramelize and build a crust on the meat (35 to 40 minutes).

Sweet and Twangy 4th of July BBQ Sauce

Here’s what you’ll need

• 1 tablespoon vegetable oil
• 1 large yellow onion, minced
• 2 cups ketchup
• 8-ounce jar honey mustard
• 2 tablespoons minced garlic
• 1/4 cup brown sugar
• 1/2 cup cider vinegar
• 2 tablespoons Worcestershire sauce

Meat Rules.  And it’s flavor should NEVER …. EVER… be hidden by a sauce.  This said, a good BBQ sauce can absolutely elevate BBQ smoked or grilled meats to new heights.  I think this “Sweet and Twangy” BBQ sauce does this very well.

To get this sauce rolling, first – heat the oil in a large saucepan and cook the onion just until it turns a little clear and is tender when you poke it with a fork – this is called “sweating” the onion.

Once you have the onions “sweating,” dump in the remaining ingredients and simmer roughly 10 minutes.

Once it’s ready, you need to blend it all together.  I use a hand held mixer to keep things simple – but you can use an upright one if you want. Once it’s nice and blended to a smooth consistency, simmer the blended sauce on a low setting  for another 5 minutes.

If you split the sauce into a couple different containers, you can use one batch to sauce the meat during grilling, while keeping the other batch for use as a sauce at the table.

Have your own great 4th of July BBQ outing recipes?  Please share!

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Q&A With KCBS Board of Directors Candidate Jeff Stith

BBQ Smoker Site (BSS): Thanks for taking time to speak with me about your KCBS Board of Directors candidacy, Jeff.  How would you describe the KCBS in terms of its reason for being and its benefit to BBQ culture in general?

Jeff Stith (JS): KCBS was founded not only to promote barbeque but to promote fun and friendship. The KCBS mission statement says: “Our mission is to celebrate, teach, preserve, and promote barbeque as a culinary technique, sport and art form. We want barbeque to be recognized as America’s Cuisine.” I think that says it best. To accomplish this mission, KCBS engages in various activities that promote barbeque, educate the public and enhances its members’ experience in barbeque. The BBQ Tour raises general awareness at contests. The contests KCBS sanctions are ones where a competitor can sign up and go compete, knowing he or she will have a consistent set of rules under which they can operate and that there will be no surprises. Judging and reps will be fair to all.

BSS: Can you give our readers a little information about yourself, your experience with KCBS, and why you’ve chosen to run for the BOD?

JS: I’m 45 years old, married and have one daughter. We live in Pleasant Hill, Missouri, a small town about 45 minutes outside of Kansas City. In my career, I’m currently a human resources manager for a large senior living community. I also serve as President of the local park board and I’m a volunteer coach in the youth softball league in town where I coach my daughter’s team.

I first got involved with the KCBS back in July of 2005. I’d been cooking barbeque for quite some time but only a short time before, had I been bitten by the competition bug after visiting some friends at a contest in Warsaw, Missouri. The fish weren’t biting that day so I thought I’d wander over and check out the contest. I decided to put together a team and joined the KCBS. I spent the rest of the summer putting together my team and all the things I’d need to compete and that fall, I entered my first ever contest – the American Royal Open. The only thing it opened for me was my eyes! I learned I was just like every other guy who was told by all their friends and family that their barbeque was the best. Boy, did I have a lot to learn!

So I entered two more events before the end of 2005 and during the off season, I became a CBJ and bought a new trailer smoker (a Spicewine). I was ready for 2006! In 2006, my wife became my only other teammate as my previous one decided he was going to focus on his career. My daughter has since become a very good Kids Q cook and we now compete as a family. It’s been extremely rewarding for all of us and some great time spent with each other and our many friends in barbeque. And it’s because of all of these friends in barbeque that I’m running for the board of directors! I see the people who mean a lot to me not happy with the way things are. I see that they don’t feel they have a voice on the board. So I have stepped up and offered to serve all members by being their voice in the boardroom.

BSS: A few key issues seem to be at the forefront of this year’s KCBS BOD election – namely, the need for more cooks on the BOD, the desire for increased transparency into what goes on with the BOD, and the issue of rule changes and other administrative decisions taking place with what some believe is a lack of fact finding or due process. Can you speak a little to each of these points?

JS: Naturally as a cook myself, I agree with many members that we need more cooks on the board. Even some friends of mine who don’t cook but who are CBJs feel like the board needs the input from cooks. I think it’s only right that cooks voices are heard. As for the transparency, a lot of times we hear board members talking the transparency talk but we don’t see any action.

This organization belongs to the members. The board only leads. And as anyone worth their salt in public service will tell you, public service is just that… service to those who elected you. That’s why NOT being completely open and transparent is unacceptable! Members should be able to access all financial records, the details of all contracts signed and the content of all board meetings. Now there will be personnel and other sensitive issues that legally must be discussed in executive (closed) session – that’s obvious. But members need to know what’s going on. I look at it like this: if I am a board member and members don’t know what we’re doing, how will they know what to suggest and thus how can I collect feedback and good ideas that will help us in the future?

As I see it, I will be there to voice member ideas above all else. As for rule changes, no mid season changes are ever acceptable! That erodes the very reason for existance of the KCBS! What is fair and consistent about changing rules in the middle of the game? All rule changes should be implemented only after careful consideration and only at the first of the calendar year. I believe there will be times that we need to wait longer to make big changes. For instance, if there is something of major importance and the board votes for a change in say July, 2010. It might be that making it effective January 1, 2011 is too soon. Maybe they need to look at the following January so that there is time for discussion and consideration of all situations it might create and then to effectively communicate it so that all members, organizers, reps and judges understand it fully.

BSS: I’ve heard a great deal of late about the need to get KCBS Judges on the same page when it comes to what they should and should not consider during a judging session. It’s almost as if different regions or judging school focus on different points, despite there being a universal rules guide. Can you talk a bit about KCBS Judges and your feelings about continuing education or re-certification?

JS: I think the CBJ education process should be fully reviewed and get input from everyone on what changes should be made to get everyone on the same page. Then we need to take the updated program and look at how to use it to institute a continuing education program for all CBJs.

Many occupational fields require those in these position to periodically update their own knowledge base to continue to get a license. Why not barbeque? The thing is, we have many CBJs from many different “generations” of instruction – those certified only recently and others who have been certified for years. No doubt they all have different thoughts on what they expect and the standards they look for.

Changing a CD that few really pay any attention to doesn’t cut it. Honestly, I think it benefits everyone – cooks feel like the CBJs are more informed with all the latest rules and criteria and I think the CBJs will appreciate the fact that KCBS is taking an interest in furthering their knowledge and abilities and showing them that they are as important to KCBS as anyone.

BSS: Can you talk a little bit about those who have endorsed you so far? Why do you feel they’ve decided to stand behind you in your KCBS BOD election campaign and what does their support mean to you?

JS: I have several endorsements on my Web site at www.VoteJeffKCBS.com. I’m thrilled with all of them. Honestly, I haven’t taken a lot of time to try to round up endorsements.

Stephanie Wilson from TheSlabs.com nominated me, and I am so thankful for her support, belief in me but most of all, her friendship. Her son Brent, Slabs of Approval BBQ Team has promoted my campaign on his Web site for months now. Ryan Felty is a down to earth great guy who, like most of you, enjoys cooking contests and catering. I’ve known him since my second contest ever, back in 2005.

I met Michael Terry, President of the Great Lakes BBQ Association at The Jack and again during our Thanksgiving trip to Michigan. The folks at GLBBQA are some good people and while their board decided not to endorse any specific candidate, Mike said he endorses me and told me to let everyone know on my Web site. Rich and Bunny Tuttle live here in the same small town where I live. They are dear friends and both are former KCBS Board members. They go back to the early days of KCBS and their support means the world to me. And of course I was thrilled recently when Rod Gray, pitmaster of Pellet Envy, the 2009 KCBS Team of the Year threw his support my way!

I think the reason all of these people support me is simple – they all believe in my platform and vision for KCBS. I share their concerns and they trust me to be their voice. That’s something I’ll never take lightly. But anyone who supports my campaign, regardless of status or accomplishments, is someone who is important to me. I will always take seriously the commitment I made to be a voice for all members, regardless of where you might reside or compete.

BSS: Looking back on your time with the KCBS, who are some of the people who you feel have or may currently be doing the most to support the organization in a positive and forward thinking manner?

JS: I have to go back to the cooks. Many people don’t realize just what goes into competing in just ONE contest. I personally go through many hours the week leading up to a contest, traveling around the city to find the best quality cuts of meat, the freshest garnish and guaranteeing my rubs and other spices are fresh and replenished. Then there’s the packing, loading and trimming meat.

Many times, I’m worn out before I ever pull out of the driveway to head to a contest. Then the contest itself can be both a physical and mental drain. By the time we get home on Saturday night, all I want are a few carbs, a cold drink, a shower and bed. On top of that, we may spend $600 per contest or more.

I know in parts of the country, teams must spend more due to the higher entry fees and more expensive meats and the price of gas. It’s crazy what all cooks do for a few hours of fun and enjoyment. That’s why I say I think the cooks currently support the organization like no one else. And in my travels and communications with members during my campaign, I’ve learned just how widespread this passion for KCBS and competitive barbeque is. Cooks always have great ideas and as a board, the KCBS needs to listen!

BSS: I have to ask, what do you think of the TLC BBQ Pitmasters series, and do you think it will wind up providing a positive boost to competitive barbecue’s popularity?

JS: I really hope so. I was concerned the first week with all the foul language and chest thumping going on but I’ve seen that mellow out the last two weeks. I think overall it will be a good thing for cometitive barbeque in general. I’ve heard stories of several new memberships right after the first episode aired. I hope that continues and I hope we have more of the public out at contests in 2010, asking questions and wanting to learn. If we don’t have the public, what good does it do for sponsors to sponsor events and then where do we get bigger prize purses? I hope we get some really positive results from this program.

BSS: Is there anything else you’d like to share about you and your KCBS BOD election campaign?

JS: Two things mainly: One, I have no personal agenda. I’m not running with any personal vendetta. My agenda is to be a voice for all members… to openly communicate and treat everyone with respect.

Secondly, I know there has been some push for regional representation on the board in the past. I know the issues we face in the midwest are very similar to those being faced in all regions. I will be a voice for EVERYONE, regardless of where you live or compete! Thanks for reading! If you would like to read more, I have an extensive Web site at www.VoteJeffKCBS.com. I hope you’ll support me by casting your vote for me next month!

Again, I’d like to thank Jeff Stith, KCBS BOD Candidate for taking time to answer our questions.  Reposts of this blog are happily permitted with a link back to this site.

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Chris Lilly, head man at Big Bob Gibson Bar-B-Q, put true effort and style into this BBQ recipe treasure trove, and you’d do well to pick it up for this holiday season if you don’t have a copy already.

Note: There’s a great interview with Chris on the BBQ Nation blog you should definitely check out!

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Should I be marinading it for longer, or is there something else I should do to soften up the meat before cooking it?

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