Burnt Finger BBQ Private Stock Pork Rub and Barbecue Sauce are the offical flavor profiles used in The Original Bacon Explosion™, which recently took home one of the top honors at the prestigious American Royal BBQ contest in Kansas City. Don’t let our marketing tactics fool you though. These products are as versatile as they come and can be used on just about anything you can imagine. Feeling like veggies? Use our Private Stock Barbecue Sauce in place of salad dressing. Got a hankering for a late night snack? Try the Private Stock Pork Rub dusted across warm buttery popcorn!

In addition to our own personal line of sauce and rub, we’ve listened to your requests and are now stocking the full line of products from both Cowtown and Three Little Pigs. Cowtown’s Night of the Living Barbecue Sauce is the HOT companion to their original Cowtown Barbecue Sauce and their Steak Seasoning speaks for itself. Three Little Pigs represents with a sweet Kansas City style sauce perfect for glazing your barbecue creations.

• The Monthly Rubdown: Cowtown BBQ
• The Monthly Rubdown: Three Little Pigs BBQ
• The Original Bacon Explosion – On Sale Now!

Post from: BBQ Addicts

The Monthly Rubdown: Burnt Finger BBQ….and more!

Congrats to our Twitter contest winners as well. Keep an eye on your mailbox for a bacon shipment in the near future!!!

Bacon Trivia: @TechboyUK
Bacon Scavenger Hunt #1: @busterdogbbq
Bacon Retweet Raffle: @Grill_Meister
Bacon Scavenger Hunt #2: @Pamela_Lund
Bacon Scavenger Hunt #3: @offthestrip

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Bacon Day: Contest Winners Announced

Thanks to theotherwhitemeat.com, we’ll be celebrating by giving away official Bacon Day goodie bags valued at $50 each. Each bag will contain the following bacon themed items:

$10 gift certificate to purchase bacon/pork from Vande Rose Farms
The Bacon Cookbook by James Villas
Bacon Chocolate Bar from Vosges
Bacon Suckers
Bacon Flavored Seasoning
Bacon Band-Aids

All you have to do is send us pictures via Twitter (@BBQAddictsJason or @BBQAddicts), Facebook, or email (BBQAddicts at gmail dot com) of your Bacon Day celebration and you’ll be in the running. There’s no limit to number of times you can enter, but you must have bacon in your picture to be eligible. And to give you an idea of what kind of photos we’re looking for, here’s how we throw a party:

Entries must be received by midnight on Saturday to be eligible and the winning pictures will be posted early next week. Good luck to everyone, and don’t forget the Buffalo Turds this Saturday!Similar Posts:

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Post from: BBQ Addicts

Free Stuff: International Bacon Day Photo Contest

In addition to yours truly, some of the local restaurants and vendors who will be at Bacon-Fest include Wendy’s, Ameristar Casino Hotel Kansas City, Adam’s Rib, Boulevard Brewing Company, Murray’s Ice Cream, Northern Lights Pizza, and The Drop…plus a special performance by the band Bacon Shoe. Word has it that these guys have a dog that fries bacon on stage while they perform!!!

Reservations for Bacon-Fest are $30 (which includes a complimentary event t-shirt) and can be purchased at www.tribaconfest.kintera.org. Proceeds from the day will be used to provide medical rehabilitation and employment services for individuals with disabilities resulting from spinal cord injuries, traumatic brain injuries, strokes and neurological disorders such as MS, ALS and Parkinson’s.

Kansas City’s West Bottoms
The Foundation for Reclamation
1221 Union Ave. Kansas City, MO 64101

Saturday, August 29, 2009
11:00 a.m. – Registration/Bacon-Fest begins.
11:30 a.m. – Recipe Contest Judging begins.
12:00 p.m. – Bacon 101 Demonstration at BBQ Addicts/Bacon Explosion booth.
12:30 p.m. – Bacon Eating Contest
1:00 p.m. – Winners announced for each contest and appearance by Bacon Shoe (live band).
2:00 p.m. – Bacon-Fest ends

About The Rehabilitation Institute of Kansas City: Founded in 1947, the Rehabilitation Institute’s mission is to build brighter futures for children and adults with disabilities. This is accomplished by providing specialty medical and vocational rehabilitation services. Annually, the Institute helps 2500 children and adults get back on the road of life following a disabling condition. For more information about the organization, please visit www.rehabkc.org.Similar Posts:

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Post from: BBQ Addicts

KC Bacon-Fest: The Other Fundraiser

Owned and operated by legendary barbecue cook Chris Marks, the Three Little Pigs line of Huff and Puff BBQ Sauce is truly in a class of its own. Our friends over at Ulika Food Blog took the words right out of our mouth when they described the competition brand as “a slightly thinner Kansas City-style sauce – dark burgundy, with a flavor profile that is rich and smoky and sweet. Strong worcestershire and garlic flavors produce a savory richness that is complemented by just enough hearty molasses sweetness.” The spicy brand fits into the exact same flavor profile but has the heat kicked up a few notches with the addition of smokey chipotle peppers. You can confidently use both these sauces as a topper for grilled chicken and burgers, or as a glaze for your slow smoked ribs, pork butt, brisket, or The Original Bacon Explosion.

As with all our Monthly Rubdown features, these sauces are now available for purchase in our online store.

Huff and Puff Competition Sauce (19.5 oz) – $4.99
Huff and Puff Spicy Chipotle Sauce (19.5 oz) – $4.99
Huff and Puff Combo Pack (2 x 19.5 oz) – $8.99

Using their Huff and Puff sauce, the Three Little Pigs competition team has amassed the following championships:

2004 – 1st Annual Sprint Campus Cook-Off: Grand Champion
2004 – Marshall BBQ: Grand Champion
2004 – Sedalia BBQ and Blues: Grand Champion
2003 – American Royal: Reserve Grand Champion
2002 – American Royal Invitational: Reserve Grand Champion
2001 – American Royal: Reserve Grand Champion
2001 – Marshall BBQ: Grand Champion
2001 – Sedalia BBQ and Blues: Reserve Grand Champion
2001 – Raytown BBQ Cook-off: Grand Champion
2001 – Sedalia, Missouri Invitational: Reserve Grand Champion
2000 – American Royal: Grand Champion
2000 – Raytown BBQ Cook-off: Grand Champion
2000 – Jack Daniels World Championship: Sauce Champion
1999 – American Royal: Runner Up
1999 – Marshall BBQ: Grand Champion
1998 – American Royal: Grand Champion
1998 – Marshall BBQ: Grand Champion
1998 – Chief Osceola: Grand Champion
1997 – Northeast Kansas Invitational: Grand Champion
1997 – American Royal Invitational: Grand Champion
1997 – American Royal Side Dish: Runner Up
1996 – Sunflower State Champion KCK: Grand Champion
1996 – Mid South Reg BBQ: Championship Grand Champion
1996 – Smithville BBQ and Boats: Grand Champion
1996 – KFDI Wichita: Grand Champion
1996 – Chief Osceola: Grand Champion
1995 – American Royal Invitational: Reserve Grand Champion
1995 – American Royal Side Dish: 2nd runner up
1995 – Great Lenexa BBQ Battle: Reserve Grand Champion
1995 – Woodlands Annual BBQ: Grand Champion
1995 – Bates Co. BBQ Contest: Reserve Grand Champion
1995 – Mid South Reg BBQ Championship: Grand Champion
1994 – American Royal Reserve: Grand Champion Side Dish
1994 – Blue Springs Missouri State Championship: Grand Champion
1994 – Northeast Kansas State Championship: Grand Champion
1994 – Mid-West Championship Gladstone: Reserve Grand Champion
1993 – American Royal: Grand Champion Side Dish

In addition to owning the Three Little Pigs competition team, sauce line, and catering company, Chris Marks is also the General Manager for Ace of Hearts BBQ Specialties in Kansas City. For those unfamiliar with Ace of Heats, this is the company that produces the Good-One line of smokers that we love so much here at BBQ Addicts. You can see it pictured in many of our blog posts including The Super Bowl Ben Roethlis-BURGER, our St. Patrick’s Day Corned Beef, and of course The Bacon Explosion.

If you happen to be in the market for a new cooker, we just got the official word that Ace of Hearts has slahed the MSRP on their Open Range model to $1199.00. Plus if you get in before September 7th, you can also take advantage of a $150.00 manufacturers rebate as well as coupons for free charcoal, flavored wood and bbq sauce to get you cooking immediately. So head on over to their dealer list to find a distribution outlet near you!Similar Posts:

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Post from: BBQ Addicts

The Monthly Rubdown: Three Little Pigs BBQ

To talk about traditional low & slow BBQ most people would assume that it ends just at the Canada US border. However the Canadian Competitive BBQ scene though is alive and well. From coast to coast Canadians are putting their own unique spin on traditional low and slow style of BBQ.

One of biggest drawbacks is the lack of a universal Canadian Association. There is the Western Canadian BBQ Association which runs with an agreement with the Pacific Northwest BBQ Association (PNWBA) under agreement with the Kansas City BBQ Society (KCBS). In the East there are no associations right now (The Canadian BBQ Association –CBA now defunct) and most competitions are run independently. There is a challenge in making sure you have the right times and turn in orders as they vary depending on where you are. This just covers the organizations though and certainly not the food itself.

Canada and its BBQ is a melting pot. There are some regional differences like the US but not as much as a difference as a tweaking from province to province. I have yet to find any team up here who uses a vinegar based or Alabama white sauce in their turn ins. At least none who admitted it. What I have found though is that Canadians overall still like their sweet. This includes brisket which I have now seen chopped pulled and shredded for turn ins. The underlying message seems to be anything goes as long as it tastes good. The love of pot-roast brisket still irks me though for sure. I prefer a Texas style brisket straight up but it doesn’t do so well in Canada.

Canadians are much more apt to be out there with a smile on their face and a beer in hand in -25 degree weather. Snow acts as a great insulator as many of us know up here that we BBQ all year round. There is still the intermingling of BBQ and grill as terms but as long as we are cooking something the wording doesn’t mean much. BBQ is slowly starting to appear up here on our restaurants as well. We don’t have BBQ joints on every corner like they do in the US. I doubt you would be able to find any family of BBQ’ers that goes back more than 2 generations or brick pits. However what you do get from us is a whole lotta passion and love of the food that is BBQ. Canadians overall just seem to have to travel a lot more to get it.

Many of the restaurants that are now putting out BBQ are using Fast Eddy’s or Southern Prides. Heck even Fast Eddy’s new pellet grill is being made in Alberta by the Danson company. Traeger Canada has an east and west location as well. It’s growing. Slowly but surely it is growing. I can with pride say that the largest BBQ store in the world is located in Canada. www.bbqs.com has the ultimate collection for any BBQ’ers when it comes to grills and accessories.

Our charcoal is also rated some of the best in the world. For example our Natures Own Basques all natural lump is made from hardwood sugar maple trees. This is made in Quebec. Having tried many other lump charcoals I have to agree it’s one of the best on the market for sure. In fact this lump happens to be one that many of the top rated in Canada and the US use because of its density, longevity, heat and overall pleasing flavour profile.

There are some drawbacks for Canadians who like to BBQ. The accessibility of many of the rubs, spices, and injections is an ongoing pain in the butt. The expense of getting them through customs and the additionally brokerage fees levied by those men in little brown outfits can be outrageous. I am lucky to have some friends in the Northern states that I ship to regularly. I love to experiment and try out new things and thankfully they don’t mind being my shipping depot.

We have challenges in regards to the accessibility to more BBQ competitions. Right now there are less that 20 competitions from coast to coast that include the 4 meats. That means travel and lots of it. Often it is a lot more economical to travel south to the US to compete that it is to travel across Canada. Lucky for us -that we can – and have travelled to many competitions south of the border.

There is one universal truth for BBQ’ers though. No matter if you are in Saskatoon Saskatchewan, Louisa Virginia, Austin Texas, or Toronto Ontario, BBQ people are the best type of people in the world. They are willing to give you anything if you forgot something. They will do anything to help you get to a competition. They will feed you and supply you with beer (I will admit Canada has much much better beer though) and at the end of the weekend you will have a friend for life. That is real BBQ not so much about the food but about the passion and the people behind the BBQ.

BBQ Addicts would like to thank Danielle for writing up this guest post for us, even though Canada doesn’t have better beer. We hope to see the Diva Q BBQ Team on the circuit soon!Similar Posts:

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Post from: BBQ Addicts

BBQ In Canada

The show is going to be geared for beginners in the first few shows, then we’ll get into some more advance techniques including injections, making your own rubs and barbecue sauces, maybe even cooking the Bacon Explosion!

So here is our first episode featuring “Sweet and Savory Chicken Breast Sandwiches and Spicy Wings and Drummies”. This episode is brought to you by the city of Riverside.

Spicy Chicken Marinade

• 1/4 cup barbecue sauce
• 1/4 cup olive oil
• 1 tsp. black pepper
• 1 tsp. kosher salt
• 1 tsp. minced garlic
• 1/4 cup lemon juice
• 1 tsp. crushed red pepper
• 1/4 cup Sriracha Sauce

Savory Honey Brine

• 2 cups water
• 2 tbsp kosher salt
• 2 tbsp honey
• 1 tsp rosemary
• 1 tsp thyme

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Post from: BBQ Addicts

Grilled Chicken Recipes: The Battle Of Sweet And Spicy

These smokey treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub

To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.

In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.

Top each one of the jalapeno “boats” with a little smokey.

Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.

Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. Cowtown Rubs are among the staples in my spice rack, so I went with their Sweet Spot Rub this time around. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.

Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.

Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Blues Hog Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce from the folks over at Traverse Bay Farms. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it’s heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each turd and you can guarantee these tasty treats will disappear in no time flat!

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Appetizer Recipe: Atomic Buffalo Turds

Over the last decade Oklahoma Joe’s has risen from the historic ranks of Kansas City barbecue to become one of the most coveted barbecue joints in town. Starving patrons will wait in lines that stretch all the way through the restaurant, out the front door and into the parking lot for the chance to taste their smoked delicacies. Luckily, their serving staff is a well oiled machine that can slap together barbecue lunches faster than you can light a bag of Matchlight, so you never have to wait too long. Trust me, I’ve spent many-a-lunch in there gorging myself on brisket and french fries…oh those delicious french fries…mmmmmm. For those of you that aren’t “in the know”, Oklahoma Joe’s seasons their french fries with their salty All-Purpose Barbecue Seasoning to create the most delicious fried potato you’ve ever tasted. Dip it in their sauce and you’ve got a little piece of Kansas City heaven!!!!

Their competition team goes by Slaughterhouse Five and has won countless Grand Championships including the American Royal BBQ, the Jack Daniel’s Invitational and the Great Lenexa BBQ Battle. In 1993 the team was even named the overall KCBS Team of the Year. Slaughterhouse Five is held in high regard on the competition trail and according to the label on the shaker, they attribute a great deal of their success to use of their Squeal Hog Rub. It’s garlicy goodness is the flavor profile that carried them into barbecue stardom.

Their entire line of barbecue products proudly sports the name Cowtown BBQ. The self-titled sauce, which won “Best Sauce on the Planet” honors in 2001, is a true KC style barbecue sauce that sports a rich and smokey molasses flavor with just enough spice to feel the heat. Aside from the obvious, one of my personal favorite uses for this sauce is as a dressing on a salad. Of course any good salad isn’t complete without pulled pork or brisket, but if you’re going to eat vegetables they might as well have a delicious barbecue flavor!!! Trust me, one bite and you’ll never go back to ranch.

The Sweet Spot Barbecue Rub is low on salt and high on sugar. It works great for those fans of sweet ribs, and works even better on bacon based dishes such as the Bacon Explosion, MOINK Balls, and Pig Candy (more on those to come)!!!

As with all our Monthly Rubdowns, we’ve got all these great products available in our online store, including a couple combo deals to help you save a few bucks:

Cowtown Barbecue Sauce (18 oz) – $3.99
All-Purpose Barbecue Seasoning (6.5 oz) – $4.99
Sweet Spot Barbecue Rub (7 oz) – $4.99
The Squeal Hog Rub (7 oz) – $4.99

Cowtown 3 Rub Combo (all three rubs) – $13.99
Cowtown Sauce/Rub Combo (sauce and your choice of rub) – $7.99

So head on over to the store and check out our entire stock of Oklahoma Joe’s Cowtown BBQ products.Similar Posts:

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Post from: BBQ Addicts

The Monthly Rubdown: Cowtown BBQ

What you see above is THE very first production unit of The Original Bacon Explosion™ hot off the cryovac machine. Each and every one of these fatties that we produce contains nothing but the highest quality ingredients which are fully endorsed by Burnt Finger BBQ and BBQ Addicts. Although this delicious morsel of smoked awesomeness is not yet available in stores, we’ve done the leg work to be able to ship our fully cooked original recipe directly to your front door. Through our website, we’re currently offering The Original Bacon Explosion™ in half, full, and double quantities, but feel free to contact us for custom or bulk quantities. All orders will be shipped via FedEx 2-Day delivery in a dry ice cooler to guarantee your Bacon Explosion™ arrives on your doorstep just as fresh as it was coming out of our smoker. We’ll also include reheating instructions, so you can rest easy knowing that we’ve taken care of all the barbecue work for you. Simply thaw, unwrap, heat and eat!!!

For you lucky Kansas Citians, we now have a local carryout location. You can purchase your Original Bacon Explosion at the Kansas City BBQ Store that is connected to Oklahoma Joe’s in Olathe! Stay tuned for more locations soon!

For those of you outside the Kansas City area that would like to have the convenience of purchasing The Original Bacon Explosion™ locally in your hometown, please begin requesting it at your favorite market or grocery store. Retailers are very good at listening to the requests of their patrons, so be sure to ask for it every time you’re in their store!!!

Click Here To Buy!

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The Original Bacon Explosion – On Sale Now!