2011 Garry Maddox BBQ Challenge

Today will be my fourth appearance at the annual Stephen Starr - Garry Maddox BBQ Challenge, and my second year as "Easy Pickens".

So, will I once again be humbled and reminded of what a rank amateur I am in the world of competitive BBQ, or will I finally get to add "Award Winning" to my resume?

Either way, we know a fun time will be had by all.

What's in a word? Are You Barbecuing or Grilling?

With Father's Day approaching, we are hearing and seeing the usual commercials about Dad "barbecuing" in the back yard.

When Dad (or anyone else) stands at the propane grill, and cooks burgers, steaks, hot dogs, or whatever, that is called grilling, not barbecuing. Not that there's anything wrong with that. Grilling is great, and fun, but call it what it is.

And if I have to explain the difference between barbecuing and grilling to you, you'll never understand.

So, there's my (mild) rant for today.

Happy Father's Day to all you dads out there!

Leg of Lamb on the Weber

So, I'm a few weeks late getting this posted, but you can cook lamb anytime, not just on Easter.

We had a full array of other stuff on our Easter menu but we had good weather and I wanted lamb, so I picked up a small boneless trussed leg of lamb to cook for myself, about four pounds.





Here's how you do it:

On the Weber "kettle", place an aluminum pan, which you can get from a dollar store, on one side. Light the charcoal on the other side. (Always use a chimney, not lighter fluid, to light your coals). Fill the pan with water, or some other liquid. 

Make a paste using olive oil, garlic, and rosemary. Coat the lamb with the paste using a brush.

Once the coals are red hot, place the lamb over the pan. This is the indirect heat cooking method. If you want you can place some wood on the coals to make smoke; just don't put too much.

Cover and cook about 20-25 minutes per pound until internal temperature should be 140 for medium.

Slice and enjoy!

Easy Pickens BBQ & More is a family operated  barbecue team and catering service, serving South Jersey and the greater Delaware Valley. We specialize in ribs, chicken, and beef, smoked or grilled to perfection according to your tastes. "& More" means we are more than just barbecue; we offer a variety of Italian and Southern comfort foods, as well as desserts. 
Are you planning a cook-out? Let us do the work while you relax and entertain.

The Education of a Backyard BBQer

Along with the launch of the Easy Pickens Food Blog, I am pleased to announce the launch of the Easy Pickens BBQ & More YouTube Channel.

Three years ago, on Memorial Day weekend, I used my Weber Smokey Mountain Smoker (the "Bullet") for the first time. I also had just bought a new camera, with video capability, so I decided to capture the maiden voyage of the bullet on video.

What I learned after posting this video is how utterly clueless I was about how to use this device and cooking ribs in general. Among my mistakes:

• Using way too much wood
• Not trimming the ribs properly
• Filling the water bowl outside the smoker and trying to drop it in the hot smoker (good way to burn your hands)
• Finishing in the propane grill (totally unnecessary)
• Not using a rib rack

The video was originally released on the jeffpickens YouTube channel in four parts, as I did not have the software or skills to string the four videos together. Finally, three years on, I was able to string the four parts into one video and add rudimentary titles.

Watch, enjoy, comment, critique, and please subscribe!