It’s All About The Call │ 1:1 with David Stidham

StidhamNo one was more shocked than Pitmaster, David Stidham when he got “three top twenty calls” at his first major invitational last fall. A relative newcomer to the professional BBQ circuit, (with less than 20 competitions in his first two years), Stidham is wildly enthusiastic about the 2015 season, further honing his skills and the amazing success of his competition BBQ sauce.

How did you get interested in competition BBQ?

Most guys like to grill – and, of course, every guy thinks he’s the best. I fit that description.

I’ve always been someone who likes to cook and experiment with sauces and my own unique flavor profiles. I used to make my own pepper sauces, steak marinades, infused olive oils and so forth, and give them as gifts to my family and friends. I’ve dabbled in wings, almost got serious about it, and even in chocolate.

One day, my son, Jacob, and I were watching BBQ Pitmasters on TV; he was 8 at that time. He said, “Dad you could do this! Why don’t we start a BBQ team?” It definitely piqued my interest.

I didn’t even have a smoker at the time, so I called a long-time friend in Nashville (Jason Cole of The Hot Cole’s BBQ Team) to chat with him to get advice for smokers. I just wanted to get a smoker to cook for family, and he convinced me to get something a little bigger “in case” I wanted to compete someday in the future (he knew how competitive I was). I took his advice, ordered a large pellet smoker, started cooking that winter and fell in love with it. That’s when I knew I was going to end up competing sooner than planned.

In early May of 2013, we borrowed someone’s camper, showed up and didn’t really know what to expect from our first pro BBQ competition. My wife, two kids and my dog were all there; it was a chaotic mess.

By the time the cooking and turn in s were over we were exhausted, – it’s really a 30 hour process – so when we got to the awards, we just wanted to see who won. There’s no way we expected to get a call. It blew our minds when we placed 2nd in Chicken, 3rd in Pork, 7th in Brisket, 11th in ribs and 3rd overall!American Royal Ribbon

When I came back from the stage with that very first ribbon in my hands, my hands were shaking. My wife said she’d never seen me like that before – I was stunned by it too.

How did your family like the experience?

A large portion of the [BBQ] population is family, so it’s a fun atmosphere. We got team hats and shirts – my kids want to enter some of the junior competitions this year. We typically don’t even see the boys (Jacob, now 11, and Jack, 15) at comps now till the awards.

Where did you grow up?

I was a military brat, born in Tampa, Florida, but grew up throughout the southeast including Tennessee, Alabama, Louisiana, Florida and even lived in South Carolina for a while. Most of my adult life has been in Nashville, and I also spent a lot of time in Memphis. I grew up loving BBQ but never thought about competitions back then. I live in a small town just north of Madison, Wisconsin now.

How’s that working out?

Wisconsin is one of the fastest growing states for competition BBQ, and the people are very genuine and friendly. We moved here for my full time job – I have been blessed with this wonderful hobby and am very fortunate to be able to do this. BBQ people are the real deal, and they all are willing to give you a hand. Many folks here in Wisconsin really helped me, and I am very grateful for them.

How did your BBQ sauce making come about?current sauce

It was never my intent to sell BBQ sauce. I just wanted to have my own flavor profile. But when we came in 3rd overall out of the gate, people came up to me and wanted to try the sauce I used. They really seemed to like it, and several people asked me to make them some. It all kind of snow balled from there.

I initially made it in my kitchen, and that’s how we ended up coming up with the name for our BBQ team. I first used wine bottles to package the sauce – that’s why we’re A Fine Swine, like a fine wine. When demand grew, I had to go to a commercial bottle. I never expected this to catch on as it has; the sauce is now sold nationwide through a wide variety of mostly online BBQ stores. I have to stock 2-3 full pallets of two different sauces in my garage at all times as more and more orders continue to come in.

You mentioned the ‘cost of competition’ before – how challenging is that?

Between supplies, travel, meat, entry fees, fuel, equipment, etc., it costs anywhere from $800-$1,200 a weekend to compete. It gets pricey; it’s not a cheap man’s game. I have heard others say how amazing it is the amount of time, effort, and dollars we spend just to hear our name called. It’s true. But it is also about the camaraderie and the true friendships we make. I have made more friends through BBQ in the past couple years than I can count, and that’s really what it’s all about.

I can only compete about 14-17 times per year tops right now, but if time and money weren’t an object, I would love to do this full time, every weekend. I’d love to see how I’d do if I was able to compete full time. Maybe someday I will.from the stage at American Royal

What are your current competition goals?

Last year, I had set a goal of winning my first Grand Championship and qualifying for the American Royal Invitational Tournament. I was fortunate enough to accomplish that and more as we not only won our first GC, we also won a reserve GC as well as numerous category wins and top ten’s overall. (Pictured above: View from the stage at the American Royal.)

I was fortunate enough to have two top 20’s with a 16th in Chicken and 17th Ribs out of 186 Grand Champion teams at the American Royal Invitational. The next day was the American Royal Open, where all the grand champions from the Invitational plus hundreds of other professional teams across the country competed. There were nearly 600 teams! I got called for 15th in Chicken and placed 70th overall which was a very proud moment for me.

I would love to win the American Royal. I want to get my feet really dirty.

What do you mean by that?

“Getting your feet dirty” refers to where the Royal is held. You get your feet dirty if you get called because you have to walk across an arena where livestock shows and rodeos take place to get your award.11157989_10153209432539886_1605373569_n

Competitive Pitmasters are highly dedicated to their protocols. What are some of the things you use?

I use a gravity fed Southern Q Limo and bring a junior gravity feed along too. I also only use Royal Oak charcoal and Hickory and Cherry wood chunks.

Do you “inject”?

I will inject brisket and pork.

How about flavor?

I use my sauce, a variety of commercial rubs and sauces and mix them all up.

How did you first hear about Buedel?

I saw you on BBQ Pitmasters. You really do have a good rep for providing great meats – especially the Compart and Creekstone brands that people are already winning with on the tour.

Is that why you like competing with our pork butts and briskets?

When I start out with the best meat, it helps me to compete to win. You have to use top quality to be competitive – you can’t run a race with an Escort engine in a Ferrari body. If you start out with high quality meat, odds are you’ll finish high. It’s worth the extra investment in your products.

What do you think is the difference between winning and not winning?

I believe it’s the details and being very organized. There’re a whole lot more details that go into this than people know. You have to be organized and consistent, have a system that is a refined process and be lucky; there’s a lot of people out there cooking the same stuff you are.

image2Follow A Fine Swine on Twitter and Facebook. If you’d like to try David Stidham’s sauce, find it any of these online retailers: thebbqsuperstore.com   atlantabbqstore.com   thekansascitybbqstore.com   bigpoppasmokers.com

Buedel Fine Meats is the official pork butt, ribs and brisket supply partner to A Fine Swine this season.

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Life After BBQ Pitmasters | Robby Royal’s Secret Sauce for Success

What do professional Pitmasters have for Holiday dinners? At Robby Royal’s house, they smoke a turkey and “do a ham” on Thanksgiving to go along with cornbread, dressing, deviled eggs, gravy, butter beans and sweet corn. “I inject it [the turkey] with creole seasoning and smoke it ‘low ‘n slow’ overnight at 225,” attests Royal. “On Christmas, we usually grill steaks, prime rib roast, or fry fish.”

Royal says they grill year round. His wife Stephanie cooks at least twice a week on their Green Mountain Smoker or Holland [gas-burning] Grill – even when it’s “32”, which Royal notes is cold for them in Georgia.

12.4BigPigJigRescue Ratings

The Rescue Smokers competition team has racked up 89 1st Place rankings over the last five years among countless other wins. Since claiming the Season 5 BBQ Pitmasters title last June, Royal and his partner, Raymond Poor, have met with unexpected notoriety and new opportunities.

At a recent Georgia “cook” a 9-year-old boy and 6-year-old girl from Tampa made a beeline for the team’s trailer to meet the guys who won BBQ Pitmasters. A Dad from Lakeland, Florida, drove his kids, 10 and 13-year-old junior barbeque competitors, up north to shadow the team for a weekend. Surprised but delighted by the unexpected attention, Robby is quick to point out the kids on Junior BBQ teams absolutely “know what they are doing. They are great young Pitmasters,” he subscribes.

While there aren’t many junior level competitions (yet), Robby likes the idea of kids cooking outside versus being glued to “indoor technology” for hours on end. “I grew up around the grill – grew up hand-churning ice cream – we were outside all the time. Kids need to get out again!”

Royal has three grown daughters, 22, 25 and 26, and two granddaughters, ages, 5 and 7; Poor has two children, ages 14 and 19. Both men feel very fortunate to have “great wives” who support the competition lifestyle. Royal says his granddaughters are starting to show participatory interest, (and possibly a son-in-law), but is quick to warn, “when you start cooking 28-30 times a year, you may want to back off, so you can keep it fun.”

New Avenues

Outside of the competition circuit, the team is busy “ tweaking flavor profiles” for their own bottled sauce slated to come out next year in four varieties: Original, Sweet Heat, Mustard and Vinegar. Royal says the mustard sauce is inspired by his partner’s restaurant chicken dish. “Ray’s restaurant is doing very well – we have seen a wider variety of people coming in [since their TV win]. There’re only 9,500 people in our county, but Ray has lots of great reviews on Yelp from people travelling through!”

Royal and Poor also created a weekend barbeque school model to help others develop competitive skills. They had their first session last September, where they talked about the quality of rubs, sauces, and meats, demonstrated a variety of tried and true techniques and cooked eight different products over the course of the weekend.

CookingClass“We can cut the 3-4 year learning curve it normally takes to be competitive and potentially save people 30-40 thousand dollars in the process. Every competition you go to, costs – you pay for travel, entry fees, ingredients, etc. So you’re investing about $1,000 on average every time you go to a competition.”

Poor and Royal have spent as much as $10,000 on one competition – something he says they didn’t realize would be quite that expensive until they were fully committed to it.

They hope to offer the weekend session two to three times a year, and are looking to do the next class sometime in the Spring. Royal says they couldn’t do it without the help of Butcher BBQ, Stub’s BBQ, Swamp Boys, and others, who sent samples of their products to use for their first session. “They’re all great; we help each other.”

Helping others is what “it’s all about” according to Robby. “If we can help someone else get in the top 10, or get a win. To see folks get their first call, see them walk the stage for the first time… it’s about wanting to win, but also being happy for others.”

Strategic Differences

Royal feels the biggest difference for him between backyard and competitive cooks is that he isn’t necessarily cooking what he likes to eat in competition. “Judges lean toward the sweeter side. I put Montreal steak seasoning on my ribs and a little bit of butter – I want to taste the meat.”

When it comes to Dry Ribs, Royal claims they don’t compete well. “Judges are trained for sauce – they’re judging for flavor – even if they know that’s not what they want, they’re judging what’s in front of them.”

On the subject of sauce, Robby offers the main difference between tomato, mustard and vinegar based sauces is strictly, “100% regional. It boils down to what you were brought up on. We do sweet/vinegar sauce. The Carolinas and Virginia are going to be vinegar; in South Carolina and Kentucky they like mustard based sauces.”

RS TENTRobby professes if he and Ray had cooked just for Myron [Mixon aka The Winningest Man in BBQ] they wouldn’t have won. They tried to cook with a more Mid-Western flair (Kansas City, Iowa, Colorado) to appeal to Tuffy’s and Moe’s backgrounds because they needed to consistently win over two of the three judges on the show. Their “secret sauce” was strategy.

Wrap Up

Would they want to do Pitmasters again? Royal says he’d love the opportunity and would like to see an all stars version of the show. “If they call, we’d absolutely go!”

The team will always do their home cook, the Big Pig Jig, which they’ve won before, in addition to an annual KCB event in the area Royal currently organizes. He doesn’t think they’ll quit, but may scale back. He forecasts they’ll probably do 8-10 events next year, but quickly hedges over the fact there are 15 to 20 events in Georgia they still haven’t done.

Robby feels he and Ray have been very blessed. They are extremely appreciative of the support they have from friends, family and sponsors. He feels strongly about being proud of others and enjoying seeing them be happy.

“There are a lot of Pitmasters that love to see people do well and others that don’t like to see others win. We shake everyone’s hand even when we’re bummed we didn’t win. Be proud of others and enjoy yourself seeing other folks happy!”

From the desk of John Cecala || Website  LinkedIn  @BuedelFineMeats  Facebook

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The Grand Champions of BBQ Pitmasters

WINNER - RSSeason 5 of BBQ Pitmasters came to an end last Saturday night with Rescue Smokers taking the title of Grand Champion, $50,000 purse and an exclusive invitation to the prestigious Kingsford Invitational later this year.

Rescue Smokers and Squeal Like a Pig competed in a final showdown where they were challenged to cook an unprecedented four different meats for one turn-in box: chicken, spare ribs, brisket point and pork shoulder. At four hours out from the finish, a surprise “one bite challenge” for whole shrimp was added to the mix for a chance to win an extra point.

Rescue Smokers also won that challenge with a bacon wrapped grilled shrimp. Judge Myron Mixon told the team afterward it was risky adding “an extra protein” to RS-TURN IN BOXthe challenge because it had to be “cooked perfect too.” Squeal Like a Pig’s Pitmaster, Joe Pearce had never cooked shrimp before the challenge.

Robby says he knew their turn-in box looked perfect and affirms you have to be a hit with “appearance” because that’s where the judging begins. Pearce, the youngest competitor, to ever make it to the show’s finals, lost by an undisclosed margin. “Joe is an accomplished Pitmaster for his age,” says Royal, “and I respect him for that.”

BBQ Brothers

Where Joe Pearce actually competed with his brother, Robby says he and teammate Raymond Poore are definitely like brothers. “There’s always a front man, and I have the gift ofRS-TASTING gab,”describes Royal, “but Ray and I are equals…we also argue. You didn’t see this on air, but we had a disagreement in every episode.” Royal says it’s easy to disagree on things because it’s very frustrating when you have to cook something you’re not familiar with.

“The team that Robby and I used to compete on before we created Rescue Smokers believed that one man made it all happen, ” recalls Poore. “So when we got started we never put the “i” in team. If I need to do a comp and Robby needs to do a comp, we are confident that we both can make it happen. And if I make a change or Robby makes a change, we trust each others’ decision whether good or bad.”

Royal and Poore always kRescueSmokersnew each other, but never had a relationship before BBQ. Royal says he got into it because of his father. “My dad joined a cook team and my brother and I would go hang out with them. When my dad died in 2002, Ray came to me and asked if he could take my dad’s place.”

Their relationship blossomed as a social hobby at first. “When we originally started, it was Ray and our wives, then another couple joined us, and a younger couple was also with us for a while.” Both couples eventually dropped off according to Royal because, “…it doesn’t give you anything back. You’re lucky if you break even – it’s just been the four of us for the last 5 years. BBQ is a passion – it’s not about the money. I’d love to do this full time, but it doesn’t pay the bills.” And, there’s only one Myron Mixon, right? “Exactly!”

Winning Profile

RS-BRISKET AND BUTT ON THE PITWhen they’re not competing, Royal says he and Poore’s family get together in their backyards. “Our families taste test for us.” Their children take on the role of spectators, “They love BBQ, and they love to hang out.”

Having lost by a miniscule margin in the semi-finals last year, Robby professes the biggest difference between BBQ Pitmasters Season 4 and 5 was that he and Ray came back ready and prepared to cook anything. “We took swings to hit a home run and it paid off.” Some of that renewed readiness may be attributable to an experience they had late last year when Destination America was filming a new cook show in their home state of Georgia.

RS-BRISKET BURNT ENDSBBQ Pitwars would have four top crews (including Myron Mixon and Pitmasters co-judge, Moe Cason), competing against each other during BBQ circuit competitions. When Royal heard Pitwars would be filming at the Big Pig Jig® in Georgia last November, (his “home cook”), he called the show producer to tell them they better keep their eye on Rescue Smokers while filming because they were going to “take Myron down.” The gauntlet was somewhat brazen at the time given the fact that Rescue Smokers had come in 2nd behind Mixon for the last three consecutive years in a row at the competition.

Placing 9th in Ribs, 4th in Shoulder, 1st in Chicken and 1st in Whole Hog out of 130 teams, Robby and Ray did beat Mixon and won the 2013 BPJ Grand Champion title. [You can see the win in Episo2013BigPigJigChampionde 3 of BBQ Pitwars.] How did Myron react? “He was happy for us,” says Royal, “as he would be for himself.” After that win, Rescue Smokers was invited back to BBQ Pitmasters for Season 5.

Beating Mixon was a full circle moment for Robby who says it wasn’t until he went to Mixon’s cooking school in 2007, that he truly learned how to cook BBQ. “We never won anything before that time and at the very first competition after that, we won a state championship!” Royal is also quick to point out that winning championships Myron competes in is absolutely essential. “You want Myron there. If we’d won [the Big Pig Jig®] without him there, it would be like Barry Bonds’ home run record – there’d always be an asterisk after your name.”

In competitive BBQ, “you have to be extremely consistent,” offers Royal. “Don’t change anything, try it again – be very careful with timelines, and get the product out at the right time. Be confident, have fun, be consistent, and get lucky …in judging.”

Status ‘Q

RescueSmokehouseGrillIn 2007, Ray and Robby each put in $1,000 and have never put in anything since. “We’ve been blessed to have it pay for itself,” says Royal, who says they’ve been able to buy their equipment, supplies and cover expenses with their winnings.

In 2012, Ray opened a restaurant in Ashburn, Ga., Rescue’s Smokehouse Grill, on the same day Robby received a promotion to Director of EMS and County Fire Chief. Poore says winning BBQ Pitmasters has meant the world to him and his family, “…not only is it nice to see your dad or husband on TV, but it has greatly helped out my restaurant.” He likes “making people smile with great food” and the challenges that come along with that. “I have one customer that wants his steak med-rare with no blood, who would figure?”

Prior to restaurant openings aMyron & Ray outside restaurantnd promotions, Rescue Smokers used to compete over 28-30 weekends a year, now they limit it to 10-12. Royal says it’s always been a stress release for him, “The average working life in EMS is only 7-8 years. You see a lot of awful things.” He says the guys at the station have always been supportive of the team, “…and now I’m their boss.”

The team’s winning track record, BBQP experience, and lighter weekend travel schedule has also paved the way to new opportunities. Ray and Robby are getting ready to launch a line of sauces (in July) and have plans to open a cooking school in the very near future. “We don’t just cook in one sanction – we cook them all across a 3-4 state area,” points out Royal. “We were the first team to win in four different sanctioning bodies; your flavor profiles change so much by cuisine, region and requirement. We are one of the most versatile teams in the nation.” [Read more about sanctioning bodies here.]RS- RIBS OFF THE PIT

Royal is looking at the new endeavors as an opportunity to “make a little bit” from their competitive efforts. He also made a point in saying that Rescue Smokers has never had any sponsors until recently – kinda. “Last December, my wife and I bought a camper. Several weeks later, the guy we bought it from invited us to lunch. He wanted to know why with all the BBQ competitors in our area, he wasn’t selling more trailers.” Royal ended up buying a new trailer for Rescue Smokers (which they’d planned on doing) by striking a “better” deal with the dealership in exchange for putting their logo on the trailer.

That’s a Wrap

BBQ Pitmasters was filmed last January and February over a five week period. “Every 3-4 days they did a new round,” describes Royal, “we were there from sun up to sundown – at one point it was 32 degrees – it was really cold!”

BUEDEL FINALS MEATAfter the final episode was filmed, they brought their check home and hid the trophy. It wasn’t too tough keeping quiet about the results until after the first episode aired in April when people kept asking them how they ended up in the competition. Robby tooled a standard reply: No matter if we won or lost, we met some great people, cooked some great product and had a great time.

Royal says they didn’t do anything special for the first airing of the final episode last Saturday night. “We had a bigger crowd. I smoked some sausage; Ray cooked some pizzas. Afterwards, it was a blast.”

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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Meat Picks | 6.5.14

Food Apps

mobile-appsAccording to Tech Republic, food apps are one of the hottest 2014 tech startup categories. Last week they published a slide article on “apps that are changing the food industry”, citing 15 new releases. Some highlights on the list: Harvest Mark – traces where your food comes from, Wild Edibles – identifies wild plants and flowers you can prepare for consumption and Farmstand – finds local and seasonal foods by mapping farms and farmer’s markets.

Score Card

Game 1 of the NBA finals may start tonight, but the battle between Pilgrim’s Pride v. Tyson Foods over who buys Hillshire Brands is heating up.

If you haven’t kept up with who’s on first, Pilgrim’s Pride is now up, 2 to 1, after raising the ante this week from their offer of 5.6 billion to 6.7 billion countering HillshireBlogPicTyson’s 6.2 offer. What’s most interesting in this war of the food titans is the fact that Hillshire was focused on acquiring other companies. Ironically, it was Hillshire’s most recent acquisition plan, to buy Pinnacle Foods, which turned the tables on them.

How will this affect food fans? In the consumer arena, ticket prices will most likely go up! Read our latest post: What happens to price after the food fight?

BBQ Semi Finals

Buedel Fine MeatsThe competition was intense last weekend in the first of two semi-finals on BBQ Pitmasters. Each team barbecued three different kinds of ribs, beef, baby back and country style, in an episode appropriately named, Ribs, Ribs & More Ribs. The semi-final round further challenged the Pitmasters by requiring three meats to be cooked versus the normal two.

Judged on “taste, tenderness and appearance”, Robby Royal of Rescue Smokers won the round by a margin of 2/10 points. It was poetic justice for Royal who lost by 1/16th of a point last year in the semi-final round.

The remaining three teams compete this Saturday, June 7th at 8pm CST on the Destination America network. Don’t miss it!

Top Meeting Spots

Crain’s just published a best list of private dining rooms in the city. Focusing on the downtown, River North, Gold Coast and Randolph Market neighborhoods, they whittled the list down to a choice 32 covering “traditional and trendy, refined and rustic, blow-out and budget-conscious”. Here’s their top picks:

Crainslist

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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Buedel Brings the ‘Q

PRESS RELEASE

Chicago Meat Company Featured on National BBQ TV Show

Buedel Meat UpCHICAGO – Local meat purveyor to top restaurants and hotels, Buedel Fine Meats, is the new meat sponsor for Destination America’s hit show, BBQ Pitmasters, where 18 teams of BBQ pros compete to win $50,000 and a coveted spot in the Kingsford Invitational next November.

What the Heck is a Pitmaster?

Pitmasters are dedicated cooks who reach professional standing on the competition BBQ circuit. “The winningest man in barbeque”, Myron Mixon, is the lead judge on BBQ Pitmasters. A cookbook author and entrepreneur, Mixon has won over 2,000 competitions and is considered a leading authority on barbeque.

In perpetual hot pursuit of the perfect ‘Q, Pitmasters apply rubs, sauces and flavor enhancing injections with the tenacity of a food scientist. Select meats, choice equipment and heat source management play a big role in competition strategy.

Buedel Brings the ‘Q

BBQ teams assemble in front of the judges each week to find out what they will be cooking to provide a level playing field for the Pitmasters who must come prepared for any barbeque scenario. The big meat reveal puts Buedel at the forefront of every episode, providing an unprecedented opportunity to capture initial reactions from the pros, and gain public exposure for their brand.

At the halfway point of Season 5, Buedel has already supplied a visually enticing array of meats ranging from 15 pound pork shoulders to 30 lb. prime rib roasts. The on camera response to Buedel’s meats has been overwhelmingly positive and often subsequently shared by the Pitmasters across social channels:

…those Pork Butts and Ribs I cooked on BBQ Pitmasters were rock solid [and] some of the FINEST I HAVE EVER COOKED!!!!  – Chris Chadwick, Hawg County Cookers, on Facebook

Positive Press for Chicago

Anytime a local company can grab a positive spotlight on the national stage, it’s good for the City and the economy. The results have been so positive in fact, Buedel just added a Shop for BBQ Pitmaster Meats page to their new retail site in answer to public interest for the meats being cooked on the show.

“Our experience has been no less than fantastic working with BBQ Pitmasters,” says John Cecala, VP & Principal at Buedel, “and we are very proud to be a part of the show.”

###

BBQ Pitmasters is on the Destination America Network, which is owned by Discovery Communications. Saturdays: 9pm Eastern, 8 pm CST. Episodes Remaining: 5/17, 5/24, 5/31 & 6/7 Finale

Buedel Fine Meats is one of the leading quality purveyors to restaurants, hotels, resorts, and e-commerce serving local, regional, national and global markets. They are the oldest family owned meat supplier left in Chicago – 2014 marks their 107th year in business.

Additional Quote: “BBQ Pitmasters was looking for a high quality meat supplier for Season 5, and they called us!” – John Cecala, VP & Principal, Buedel Fine Meats.

Media Contact: JJ Rusch  jj@multiedgemedia.com

www.buedelfinemeats.com http://www.buedelfinemeats.com/shop-buedel

http://www.buedelfinemeats.com/shop-for-bbq-pitmasters-meat  www.buedlemeatup.com

@BuedelFineMeats  Facebook Fan Page  LinkedIn Company Page

Tags: Buedel Fine Meats, BBQ Pitmasters, Destination America, Discovery Networks, Myron Mixon, Barbeque Competition, BBQ Competition Circuit, Kingsford Charcoal, Kingsford Invitational, #BBQ, #Pitmaster, #CompetitionBBQ, #StartYourFires, #LoveGrillin, #TuffyStone, #MoeCason, #MyronMixon  @DestAmerica, @Lord_of_Q, @TuffyStone, @Ponderosabbq

Resource Links

http://www.buedelmeatup.com/2014/04/30/breaking-bbq-news-from-buedel/

http://www.foodrepublic.com/2014/01/06/barbecue-tourism-real-thing-heres-2014-competition

http://www.forbes.com/sites/larryolmsted/2012/10/19/the-worlds-best-barbecue-really/

http://amazingribs.com/links/barbecue_competitions_and_associations.html

http://www.nbbqa.org/bbq-links

http://www.kcbs.us/index.php

May is National BBQ Month!

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The Vegas Strip Steak

Vegas Strip RawYou may not know who Tony Mata is, but I’m sure you’ve heard of Flat Iron Steak, a cut he discovered years ago. Mata’s most recent discovery is a new type of strip steak.

Antonio (Tony) Mata is a meat scientist, product development specialist and self-proclaimed Meat Geek®. A native of Mexico, he studied at the University of Arizona where he earned his Ph.D. in agricultural biochemistry and nutrition. Dr. Mata has been involved in adding value to the carcass for most of his professional career.

A Cut is Born

In 2012, Mata was searching new ways to glean value added beef cuts, in conjunction with the Oklahoma State University Food & Agricultural Products Center. Through research, he discovered a new cut of beef from the shoulder, or chuck, normally used to make ground beef. Using non-staVegas Strip Cut Outndard butchering procedures for loin seams – a big outside the box move – he was able to discover the new cut.

The chuck is an inexpensive primal cut that by its nature contains a lot of connective tissue, fat, cartilage and gristle. Dr. Mata’s butchering procedure, since patented, was to trim the bad from the good and yield a tender cut of meat, he ultimately trademarked as The Vegas Strip Steak®. Delivering tenderness, flavor and visual appeal, the steak weighs in at about 14 oz and can easily be cut into smaller portions.

Vegas Strip TendernessTenderness  It is tenderness that is the most important characteristic in a beef cut; it is also the most challenging to deliver. The tenderness of the Vegas Strip Steak® is on par with the New York Strip Steak. It does not require aging or marinating to achieve desired tenderness.

Flavor  Steak flavor can vary across cuts, and steak lovers are dedicated to their favorites. The Vegas Strip Steak® offers universal appeal and solid steak flavor that satisfies any beef craving.

Appearance While tenderness and flavor matter most, visual appeal can enhance the overall enjoyment of steaks. The Vegas Strip Steak® portions beautifully and can be grilled, pan fried, roasted or smoked; it works well in just about any presentation a chef may wish to plate.

Vetting the Vegas

Vegas Strip by Rick GreshDr. Mata worked side-by-side with Chicago’s very own Chef Rick Gresh to validate product performance, establish target specifications, develop and identify menu possibilities and confirm profit potential. Chef Gresh, highly excited about the opportunities the steak would bring to menus, regularly features The Vegas Strip Steak® at David Burke’s Primehouse in Chicago.

The Vegas Strip Steak® is available exclusively through specially appointed partners of Creekstone Farms Premium Black Angus Beef. (In the Midwest, Buedel Fine Meats is the branded Creekstone Farms partner.) Affordably priced, it wholesales for under $7/lb, which in comparison to steaks cut from the strip loin, rib eye and/or tenderloin, delivers remarkable value.

Round Up

blogcollage2If you haven’t tried The Vegas Strip Steak® yet, but it sounds familiar, the cut was most recently showcased on BBQ Pitmasters. (Buedel Fine Meats is the current season’s chosen meat provider.) When the Lone Star Smoke War episode aired, the BBQP judges referenced Dr. Mata, but just one of the Pitmasters competing that day had heard of or cooked a Vegas Strip Steak® before then. Yet, all the pitmasters fired them up to perfection and loved their visual and tender flavor rendering.

Dr. Mata done good!

From the desk of John Cecala || Website  LinkedIn  @BuedelFineMeats  Facebook

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