Keep those cards and letters flowing, kids!

Howdy Y’all,

Just wanted to take a sec and wish everyone a happy Spring and hope that ebveryone’s getting into the summer grove and taking advantage of grilliin’ and smokin’ and dazzling your family and friends with your genius using my goodies! And speaking of genius, I’d like to share a note I received recently from my newest best buddy Genny, who hails from the great state of New York. Seems that Genny has discovered the magic of my stuff and I just love the way she shared her appreciation with me and pleased as well to share it with y’all right here… 

email 1

 

I was so taken with her having taken the time to send that of course I had to show my thanks and appreciation by sending her a nice bunch of some of my other goodies so she do some more adventuring with my stuff and maybe send me another nice note! J And I’ll do the same for anyone else out in the land of DennyMike’s wicked awesome sauces and rubs who is willing to take time away from their busy schedules to write to me sharing how you’re using my stuff to make you a star in your kitchen, on you patio or at your pits. Thanks again Genny!

And before I sign off, I think it’s a good time to share with you, once again, a couple of my favorite recipes for cooking on my grill; my bacon wrapped Pixie Dusted tenderloin and that wicked awesome spicy burger recipe I got from one of my aces at Whole Foods Market; try them and I’m sure you’ll come to love both recipes as much as I do. And don’t forget all the grilled veggies and fruit!! Finally, those who are around me quite a bit know that I have been using what I call my spray, sprinkle spray mantra until I’m blue in the face. Trust me, it works, and you don’t have to do it just when cooking on your gas grill, I do it when I’m pan frying, roasting and broiling.  Spray, sprinkle, spray your way to excellent results and some wicked tasty eating!  And please don’t forget to share your discovery of my goodies, and secrets, with all of your families and friends and tell them ‘One taste is all it takes…!” They’ll be happy that you did, and what could possibly be wrong with that?! J

Wishing everyone all the best for a happy, healthy, and most flavorful summer.

~DennyMike

NBBQA 2015 Awards of Excellence

AOE_Logo_2015_WEB

DennyMike’s limps away from the 2015 Awards of Excellence contest with a fifth place for Pixie Dust and gets his ass handed to him by his old friends and formidable competitors who I am happy to heartily congratulate everyone with the admonition that there is always next year! I want to offer my congratulations for an exceptional showing especially to my buddy Heath Riles at Victory Lane BBQ, my good friends at Famous Dave’s BBQ and that ol’ rascal and good friend Smoky Jon, who always does well at this event. Kudos as well to my friends at the Shed Saucery, Patrick Murtry over at Company 7, my Southern Brother Chuck Averwater of Smacker’s BBQ and of course my pals Kent and his son Barrett of that legendary family of Texas BBQ, Black’s, of Lockhart and San Marcos. And I almost forgot to mention those wild and crazy cabbies, Rick, Jamie and John from 3 Taxi Guys BBQ Sauce. Congrats to ALL of the winners you deserve the recognition!!!!

 I’m sorry not to have been able to attend this year’s conference but pleased to know that it was an outstanding event which was very ably organized by Brian Hilligoss and Nicole Peshia and their great team at Kellen Company, NBBQA’s management company. GREAT JOB EVERYONE, see you next year!

 The following results were announced on March 5, 2015 during the Awards of Excellence Luncheon at the National Barbecue Association’s Annual Conference & Trade Show in Nashville, Tennessee.

 http://www.nbbqa.org/i4a/pages/index.cfm?pageid=3303

Barbecue Sauce – Tomato Mild

  • First Place: Southern Belles BBQ – Original Belle
  • Second Place: Eroc’s LLC – Eroc’s Jamaican Rum
  • Third Place: The Shed Saucery, LLC – Southern Sweet
  • Fourth Place: Smackers BBQ, Inc. – Smackers Smack Me Mild Smackin’ Sauce
  • Fifth Place: Yah Butz, LLC/Big Butz BBQ – Big Butz Original BBQ Sauce
  • Sixth Place: Southern Belles BBQ – Spicy Hickory Smoke

Barbecue Sauce – Tomato Spicy

  • First Place: Victory Lane BBQ – Sweet BBQ Sauce
  • Second Place: Company7 BBQ – Commissioner Burns
  • Third Place: Grill Side Barbeque – Grill Side Downtown Original
  • Fourth Place: Famous Dave’s of America – Devil’s Spit
  • Fifth Place: Vittorios – Honey Hot Wing Sauce
  • Sixth Place: The Shed Saucery, LLC – Spicy Southern Sweet

Barbecue Sauce – Mustard Mild

  • First Place: Smoky Jon’s #1 BBQ Inc. – Original Gourmet Supreme BBQ Sauce
  • Second Place: Mack Daddy’s Inc. – Sweet & Sassy
  • Third Place: Williamson Bros. Bar BQ – Williamson Bros. Classic Carolina BBQ Sauce
  • Fourth Place: Mack Daddy’s Inc. – Tangy Carolina
  • Fifth Place: Central Oregon Sauce – Carolina Mustard
  • Sixth Place: Company7 BBQ – Captain Carolina

Barbecue Sauce – Mustard Spicy

  • First Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce
  • Second Place: The Shed Saucery, LLC – Spicy Mustard
  • Third Place: Famous Dave’s of America – Georgia Mustard
  • Fourth Place: Jack Cawthon’s Barbeque – Jack Cawthon’s Carolina Sauce
  • Fifth Place: Pratt’s Real Pit Bar B Que – Pratt’s Signature Sauce
  • Sixth Place: SuckleBusters – SuckleBusters Gold

Barbecue Sauce – Fruit Mild

  • First Place: Central Oregon Sauce – Apricot Sauce 
  • Second Place: Ole Ray’s Sauces – Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce
  • Third Place: Eroc’s LLC – Eroc’s Black Cherry & Mango
  • Fourth Place: Southern Belles BBQ – Pineapple Twang
  • Fifth Place: Victory Lane BBQ – Sweet BBQ Sauce
  • Sixth Place: Eroc’s LLC – Eroc’s Peach Pomegranate 

Barbecue Sauce – Fruit Spicy

  • First Place: Victory Lane BBQ – Sweet BBQ Sauce
  • Second Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce
  • Third Place: Smackers BBQ LLC – Smackers Smack Me Hard Hot Smackin’ Sauce
  • Fourth Place: Eroc’s LLC – Eroc’s Raspberry Chipotle Hot
  • Fifth Place: Southern Belles BBQ – Hot N Sassy Peach
  • Sixth Place: Sugar Hill Smokehouse – Sweet Habanero

Barbecue Sauce – Vinegar Mild

  • First Place: Victory Lane BBQ – Mild BBQ Sauce
  • Second Place: Victory Lane BBQ – Sweet BBQ Sauce
  • Third Place: Smackers BBQ LLC – Smackers Smack Me Mild Smackin’ Sauce
  • Fourth Place: Victory Lane BBQ – Original BBQ Sauce
  • Fifth Place: Williamson Bros. Bar-BQ – Williamson Bros. Original BBQ Sauce
  • Sixth Place: Victory Lane BBQ – Tangy Vinegar BBQ Sauce

Barbecue Sauce – Vinegar Spicy

  • First Place: SuckleBusters – SuckleBusters Chipotle
  • Second Place: Victory Lane BBQ – Original BBQ Sauce
  • Third Place: The Sauce Company, Inc. – Georgia’s Vinegar Hot Barbeque Sauce
  • Fourth Place: Victory Lane BBQ – Tangy Vinegar BBQ Sauce
  • Fifth Place: Smackers BBQ LLC – Smackers Smack Me Hard Hot Smackin’ Sauce
  • Sixth Place: Williamson Bros. Bar-BQ – Williamson Bros. Spicy Chipotle BBQ Sauce

Barbecue Sauce – White Sauce

  • First Place: Smokey C’s BBQ & Wings – Smokey C’s White Sauce
  • Second Place: Jack Cawthon’s Barbeque – Jack Cawthon’s Music City White Sauce

Barbecue Dry Rub & Seasoning – All Purpose

  • First Place: Croix Valley Foods – Sweet Heat Dry Rub
  • Second Place: L.A. Spice House, LLC – TX1 Smokey Hot
  • Third Place: CRC BBQ Enterprise, LLC – Red Rub
  • Fourth Place: 3 Taxi Guys B-B-Q Sauces & Rubs – Rub
  • Fifth Place: DennyMike’s ‘Cue Stuff, Inc. – Pixi Dust
  • Sixth Place: Victory Lane BBQ – Nutty Pecan BBQ Rub

Barbecue Dry Rub & Seasoning – Southwest

  • First Place: Char Crust, Inc. – Southwest Chipotle
  • Second Place: Smackers BBQ, Inc. – Smackers Original Sweet & Spicy Gourmet BBQ Seasoning
  • Third Place: Gary White – Sweet for MaMa Rub
  • Fourth Place: Swimmin’ in Smoke – Hot Chik Bait
  • Fifth Place: Victory Lane BBQ – Nutty Pecan BBQ Rub
  • Sixth Place: L.A. Spice House, LLC – TX1 Smokey Hot

Barbecue Dry Rub & Seasoning – Cajun

  • First Place: L.A. Spice House, LLC – TX1 Chipotle
  • Second Place: Alspaugh’s Secret Seasoning – Alspaugh’s Secret Seasoning
  • Third Place: Char Crust, Inc. – Amazin’ Cajun
  • Fourth Place: Junior’s Up in Smoke – Junior’s Rub for Grub
  • Fifth Place: Victory Lane BBQ – All Purpose BBQ Rub
  • Sixth Place: L.A. Spice House, LLC – TX1 Bloody Mary Seasoning

Barbecue Dry Rub & Seasoning – Caribbean/Jerk & Mediterranean/Herb

  • First Place: Swimmin’ in Smoke – Hot Radical Rub
  • Second Place: Junior’s Up in Smoke – Junior’s Rub for Grub
  • Third Place: Smoky Jon’s #1 BBQ Inc. – Flavor Magic
  • Fourth Place: Central Oregon Sauce – Mediterranean Marinade
  • Fifth Place: Dizzy Pig Barbecue Company – Dizzy Pig Jamaican Firewalk
  • Sixth Place: Chicago q Restaurant – Original Bold Seasoning

Hot Sauce

  • First Place: Cookies Food Products – Wings  & Things Hot Sauce
  • Second Place: Black’s Barbecue – Black’s BBQ Ghost Chili Pepper Sauce
  • Third Place: Pigs-R-Us, Inc./Checkered Pig – Hot Sauce
  • Fourth Place: Black’s Barbecue – Black’s BBQ Chipotle Mustard Pepper Sauce
  • Fifth Place:  Jack Cawthon’s Barbeque – Jack Cawthon’s XXX911 
  • Sixth Place: Williamson Bros. Bar-BQ – Williamson Bros. BBQ Hot Sauce

Barbecue Marinade – Citrus/Fruit

  • First Place: 3 Taxi Guys B-B-Q Sauces & Rubs – Sweet  & Sassy
  • Second Place: The Rib Doctor, LLC – Honey Classic
  • Third Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce
  • Fourth Place: Famous Dave’s of America – Beef Marinade
  • Fifth Place: Famous Dave’s of America – Pork Marinade
  • Sixth Place: Central Oregon Sauce – Carne Asada Marinade with Roasted Garlic and Chipotle Peppers

Barbecue Marinade – Oil & Vinegar

  • First Place: Pratt’s Real Pit Bar B Que – TN Whiskey Marinade
  • Second Place: Famous Dave’s of America – Chicken Marinade
  • Third Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce
  • Fourth Place: The Shed Saucery, LLC – Beef Blaster
  • Fifth Place: The Shed Saucery, LLC – Hoggin’ it All
  • Sixth Place: Big B Distributors/Big B Barbeque – Bonus Mariade

Barbecue Marinade – Caribbean

  • First Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce
  • Second Place: The Rib Doctor, LLC – Honey Classic
  • Third Place: Victory Lane BBQ – Baste & Marinade

Barbecue Marinade – Asian

  • First Place: Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce
  • Second Place: Central Oregon Sauce – Korean Kalbi
  • Third Place: Vittorios – Honey Garlic
  • Fourth Place: Famous Dave’s of America – Teriyaki Marinade
  • Fifth Place:  L.L. Ohana/makers of Mr. G’s Teriyaki – Plum & Pineapple Teriyaki
  • Sixth Place: JoeSauce, LLC – Original “Korean BBQ”

Barbecue Marinade – Mustard

  • First Place: Porky’s Place BBQ Carry-out & Catering – Mean Mr. Mustard 
  • Second Place:  Smoky Jon’s #1 BBQ Inc. – Fiery Gourmet Supreme BBQ Sauce
  • Third Place: Firebud Brands – Slap Sauce
  • Fourth Place: Big Daddus – Big Daddus Mustard

Barbecue Condiment or Accompaniment

  • First Place: Famous Dave’s of America – Signature Spicy Pickle Relish
  • Second Place:  Smoky Jon’s #1 BBQ Inc – Fiery Gourmet Supreme BBQ Sauce
  • Third Place: Famous Dave’s of America – Fry Sauce
  • Fourth Place: Famous Dave’s of America – Signature Spicy Pickle Chips
  • Fifth Place: L.A. Spice House, LLC – TX1 Bloody Mary Seasoning
  • Sixth Place: Lynch BBQ Company – Lynch BBQ Salsa

Barbecue Gift Pack

  • First Place: Famous Dave’s of America – Famous Dave’s BBQ Variety Pack
  • Second Place: Lynch BBQ Company – Lynch BBQ Buddie
  • Third Place: Jack Cawthon’s Barbeque – Jack’s 4-Pack
  • Fourth Place: Cookies Food Products – BBQ Gift Pack
  • Fifth Place: Gary White – Gift pack
  • Sixth Place: Flame Thrower BBQ & Chili Co. – Flame Thrower 2 Pk Gift Box

Barbecue Label

  • First Place: Mack Daddy’s Inc. – Sweet & Sassy
  • Second Place: Hog Heaven BBQ & Rubs – Daphne’s Special Blend
  • Third Place: Fat Daddy Joe’s BBQ – Fat Daddy Joe’s BBQ Sauce
  • Fourth Place: Hog Heaven BBQ & Ribs – Clyde’s Special Blend
  • Fifth Place: Big Daddus – Big Daddus Traditional
  • Sixth Place: Black’s Barbeque – Black’s Barbeque Original Pepper Sauce

Barbecue Tool or Accessory

  • First Place: Barbeque Kansas City LLC/Chop’s Power Injectors – Power Injector
  • Second Place: Bear Paw Products – Meat Smoking Guide

Barbecue Apparel

  • First Place: Junior’s Up In Smoke BBQ – Up In Smoke BBQ T-Shirt
  • Second Place: Smoky Jon’s #1 BBQ Inc. – Smoky Jon’s Crew T-Shirt
  • Third Place: Chicago q Restaurant – q T-Shirt
  • Fourth Place: Pratt’s Real Pit Bar B Que – “Smell Our Butts” T-Shirt
  • Fifth Place: Black’s Barbeque – Black’s Barbeque Austin Grand Opening T-Shirt
  • Sixth Place: Que Life – T-Shirt: Q Life “Family, Friends & Fire” Version

Barbecue Book or Publication

  • First Place: Famous Dave’s of America – “Backroads & Sidestreets” Cookbook
  • Second Place: Famous Dave’s of America – “Barbeque Party” Cookbook
  • Third Place: Andrew McMeel – “America’s Best BBQ – Homestyle”

 

http://www.nbbqa.org/

Spray Sprinkle Spray

My mantra when using any of my tasty seasoning blends is spray, sprinkle and spray, a technique that has served me well over the many years I have cooked with them (since 2000!). I use canola spray (like Pam), for a couple of reasons; it’s fat free and flavor free and it’s got a higher smoking point than olive. And hey, I’m all for olive oil but I prefer to use it in a less hostile environment and not waste my money…! , So, back to the mantra; always pat the meat or fish dry when necessary, and then spray a light coating of canola all over, sprinkle an even layer of seasoning and then spray again with another light coating to lock the seasoning. Once the first side has been cooked to your liking, flip, and spray, sprinkle and spray the same as you did on the first side; finish to your desired temperature (using a quick read digital thermometer…)and be ready for some wicked good eating! Oh, and by the way, you can elect to use canola spray in a can, which also is available in a high heat option for the gas grill, or get a manual sprayer/mister and buy your oil in a bottle…

 

http://www.eatingwell.com/blogs/health_blog/3_reasons_you_should_reach_for_canola_oil_when_you_re_cooking

 Yours in Smoke, 

DennyMike

Holiday Sale and Gift Packs!

Howdy! Just wanted to let everyone know that we have a lil ol’ holiday sale goin’ on. If you visit http://www.dennymikes.com and type in the coupon code holidaysale that’ll getcha 15% off of your order till Thursday December 18th! Not to mention FREE SHIPPING on order over $50! 

If that’s not exciting enough, make sure you check out my holiday gift packs! You can try to win one by visiting my facebook page and entering the contest! http://www.facebook.com/dennymikes

Get those orders in soon, the last day to ship out in time for Christmas is Friday December 19th!

Yours in Smoke,

DennyMike

Spatchcocked Turkey

Here is my Thanksgiving Turkey update! I mentioned on my Facebook before that I was going to be doing a Spatchcocked Turkey following Michael Rulhman’s technique found here:  http://ruhlman.com/2012/06/spatchcocked-turkey/

 

 

 

 

And just in case anybody was wondering what I use for my rub, here it is: 

Combine two tablespoons each of Chick Magnet and Pixie Dust and one tablespoon of Sublime Swine, add more or less depending on how big your bird is. Melt a stick of butter and add the seasoning, mixing completely, to make your own wet rub. Either the night before, or at least two to three hours before cooking and while the wet rub is still good and warm (reheat if necessary) take the rounded edge of a one half size rubber spatula and lift the skin gently and work some of the rub as deep and as far as you can get it. Once you’re done with under the skin, smear the remaining rub all over the outside of the bird; make a little more rub if necessary… When you’re ready to cook make sure the bird has been left out for at least an hour so it warms up and saves you the additional cooking time. For a whole bird, cook breast side down for the first hour, then flip and finish cooking breast side facing up, basting every 30-45 mins until the breast temp is at least 165 and the thickest part of the thigh is 170-175. For spatchcock birds cook skin side up the entire cook time, again basting every 30-45 minutes and finishing to 165-170+. Don’t forget to cook on a rack in a shallow roasting pan to make sure you save the drippings for that wonderful gravy!

DennyMike goes back down south!

Hey ya’ll!

I’ll be down in Georgia all next week cookin’ up my tasty treats at Whole Foods Market, be sure to stop by and say hey!!

Monday October 27th 2:30pm-6:30pm 

Whole Foods Market Avalon

2800 Old Milton Pkwy Alpharetta, Georgia 30004

https://www.facebook.com/WholeFoodsAvalon

 

Tuesday October 28th  4:00pm-7:00pm

Whole Foods Market John’s Creek

5945 State Bridge Rd Johns Creek, GA 30097
 

 

Wednesday October 29th 4:00pm-7:00pm

Whole Foods Market Merchants Walk

1311 Johnson Ferry Road NE Suite 580 Marietta, GA 30068

https://www.facebook.com/wfmmerchantswalk

 

Thursday October 30th 4:00pm-7:00pm

Harry’s Farmers Market Marietta

70 Powers Ferry Rd SE Marietta, GA 30067

https://www.facebook.com/HarrysMarietta

 

Friday October 31st  4:00pm-7:00pm

Whole Foods Market Buckhead

77 West Paces Ferry Rd NW Atlanta, GA 30305
 

 

Saturday November 1st 10:00am-2:00pm

Whole Foods Market Avalon

2800 Old Milton Pkwy Alpharetta, Georgia 30004

https://www.facebook.com/WholeFoodsAvalon

 

Jack Daniel’s World Invitational BBQ Championship

It’s that time of year when I start thinking about whether I’ll get lucky, once again, and find an invitation in my mail informing me of my selection to be one of only 80 or so Certified BBQ Judges from the U.S. and around the world to head down to Lynchburg, Tennessee, home of Jack Daniels Old No. 7 and the Jack Daniel’s World Invitational Barbecue Championship. The Jack, as it is called, is one of the big three BBQ competitions in the world, the other two being the American Royal in Kansas City and Memphis in May, and it’s, in my mind at least, the most highly regarded competition of the three due to the fact that all of the competitors had to have won a Kansas City Barbecue Society (KCBS) official state championship contest, or a national contest in the case of the international teams.

So, what you have, therefore, is a competition where you have nothing but the best in the game, the best of the best, competing not only for the $10,000 prize money, but more importantly, for the bragging rights that go along with being crowned “ Grand Champion of The Jack”. It’s a contest that is always packed with avid barbecue fans and personalities from all over and the people at Jack Daniel’s really know how to throw a party in “The Hollow”, I can assure you! So, you can imagine my excitement and glee when I opened an E-mail from the judges’ selection committee informing that I had once again been invited to head on down and judge this year’s 26th Championship!

It’s kinda hard to describe, but I can say it gives you a tingly feeling knowing that you’re going to be around a great bunch of BBQ fanatics and also getting to eat, and judge, some of the finest barbecue a person can put in his or her mouth; I mean to tell ya, it’s amazing! So I hope y’all get lucky at some point and get the chance to judge The Jack, or, the Royal and MIM, for that matter; until you do, you’ll just have to let me describe the experience for you, which I’ll always be tickled to do for y’all. I’ll be taking a bunch of pictures this year and will keep you posted in future chats; ‘til then, remember to keep it low and slow!

Yours in smoke,

DennyMike

DennyMike’s Brisket Tips and Tricks

I was cooking a bunch of briskets last week for my neighbor’s wedding and I thought of a tip that might be worth sharing with y’all.

Now this tip only applies when you’re dealing with a full untrimmed brisket commonly referred to as a packer’s cut which generally runs between 10 and 18 pounds and contains both the flat and point cuts, which leads to my tip. Everyone knows you’re supposed to cut brisket against the grain, but the natural fact is that the flat and point cuts of brisket are actually two muscles that lie on top of each other and the grains run in opposite directions so it’s necessary to separate the two if you want to be sure you’re cutting against the grain with both pieces.

A trick I employ is when the meat has cooled sufficiently to get your hands into it without getting scalded, with gloved hands I locate the seam where the two pieces are joined and I slip my fingers in between the two and gently work my hand(s) in to fully separate the two pieces; and voila, you have two beautiful mouthwatering pieces of meat just waiting for you to slice into gorgeous 1/8 – ¼ inch slices! Bon apetit!

Until next time we chat, remember to keep it low and slow!

Yours in smoke,

DennyMike

DennyMike’s is Heading South

Screen Shot 2014-08-07 at 6.07.37 PMDennyMike is heading back down to the South region of Whole Foods and this time I’m heading down to demo for the grand opening of the new Whole Foods Hilton Head Island (check ’em out on facebook)

Store and while I’m at it, I plan to do a couple of demos in Savannah, too! After opening Jackson, Mississippi earlier this year and dropping by to demo in Memphis while I was judging Memphis in May, I can’t wait to get back down where people really know what good food and quality sauces and seasonings are all about.

I plan to be in the meat department in Savannah on the 8th from  3-7 and then off to Hilton head on the 9th and 10th from 2-6 and 10-2; then it’ll be back to the seafood department in Savannah on the 11th from 3-7. Hope y’all get a chance to come by and say howdy and try some of my wicked tasty offerings; I expect there will be chicken, beef, pork and fish so come on down and help me celebrate the newest Whole Foods store in the US of A! It’s sure to be a hoedown, so I hope y’all come and see why I say “One taste is all it takes…!”

Yours in smoke,
Dennis M. ‘DennyMike’ Sherman

Carolina Style – Get It While You Can!

Carolina StyleJust want to let you know that for those of you jonesing for my Carolina Style sauce, I am pleased to be able to share with you that we sold our remaining stock to Reny’s www.renys.com  and I was told that as recently as last week they still had about 40 cases left in inventory.   

Please check out their website and you can either plan on swinging by one of their stores next time you’re in Maine or I’m sure they’d be willing to do mail order for you. I plan to post the info on FaceBook as well so you might want to stock up soon and often. The other bit of good news I am happy to share is that I plan to run the Carolina as a seasonal for next year, so all is not lost! It’s a crazy thing, it was our slowest seller but there certainly are some fanatical fans for it out there!

And I like that a lot, actually, so I’m going to honor y’all’s request to bring it back.

Thanks for your continued support for my stuff; I’m thankful and appreciative.

Yours in Smoke, 
DennyMike

Thrill of the Grill at the NBBQA Conference and Trade Show!

By Vernee Green-Myers
“The Southern Girls BBQ Roadshow”

At the National Barbecue Association conference and trade show held in San Marcos, TX there was a new event on Friday night! It was a steak cook-off challenge put together by Brad Barrett with Grill Grate and Linda Orrison, President Elect of the NBBQA, between the “low and slow” smokers against the “fast and fiery” grillers from the Steak Cookoff Association (SCA).  All entry fees would fund the efforts of Operation BBQ Relief, a non-profit disaster response team, who provide meals to residents in areas stricken by natural disasters such as tornadoes, hurricanes, etc. It was a challenge no one could turn down!  The winner would win bragging rights and a handcrafted Stetson made by NBBQA President Elect, Linda Orrison, also known as “Mama Shed.”   Continue reading