It’s not everyday that you get to join forces with a Top Canadian Professional Competition BBQ Team!
We were fortunate to do just that! Now that we got the inside scoop on creating irresistible, award winning smoked meats – we’re sharing all the details with you here!
First some background on how our family farm and butcher shop were selected to compete!
We’ve raised Black Angus cows for a number of years – going back to the late 70s in fact. The Angus breed is important to us because it provides exceptional beef that is well marbled. In fact, we’ve been members of the Canadian Angus Association for 46 years. We register our Angus cattle in their system and even have DNA testing done to record pedigrees of our herd.
More recently, the Canadian Angus Association launched their Verified Angus Beef Program – which is somewhat like a Canadian version of Certified Angus Beef in the USA.
The Verified Angus Program ensures that ranchers get the recognition they deserve for raising high-quality cattle, and it helps cattle buyers and Canadian Angus beef consumers understand exactly what they are purchasing. By focusing on genetics-based verification, the Canadian Angus Association aims to support both its members and their customers.
To celebrate the launch of the Verified Angus Program, the Canadian Angus Association invited top BBQ competitors to pair with Verified Angus producers and suppliers.
Fast forward and we found ourselves paired with Mean Moe’s BBQ of Innisfil, Ontario!
We couldn’t have asked for a better partnership! Mike Magill and Nick O’Donnell are fun, knowledgeable, and of course can cook some mean BBQ!
We spent an entire day with the pros and gathered lots of tips to share with you! Even if you’re not planning to compete anytime soon, you can use these tips for your backyard grilling and inpress your friends and family.
Ready to cook the best steak ever…from home!
Grab our Steakhouse at Home Ebook! It’s an instant download so you can start using it tonight!
Keep the Menu Simple
One of the most important things we discussed as a team was our menu. Mike, with many award-winning competitions under his belt, suggested keeping it simple. Having too many or overly complex elements can make it challenging to compete against others who are focused on serving up truly great BBQ meats (which tends to be the focus at any BBQ competition).
That said, we didn’t settle for just serving a sample of brisket. We also needed to consider visual appeal and flavors. Pops of color can help your dish stand out. Our team followed Mike’s recipe for Bourbon Creamed Corn, which included red peppers, green onions, and golden kernels of corn to enhance the dish’s visual appeal and make it memorable.
BBQ Schedule
Creating a schedule is essential for a smooth BBQ session. Mike had a schedule that was almost down to the minute…something he has obviously refined over the years.
When working with a team, the schedule ensures everyone stays on track. And even if you’re working solo, it provides reminders to help you avoid missing any critical steps.
Here’s a rough sample timeline:
- Prior Day: Trim the meat.
- 9:15 am: Start the fire (wood, charcoal), inject, and season the meat.
- 10:00 AM: Place meat in smokers.
- 1:00 PM: Add liquid and wrap meat at 165-170°F (crutch method).
- 4:00 PM: Pull meat off at around 203°F.
Smokers for Competition
Have you heard of drum smokers? These robust smokers are like the pressure cookers of the BBQ world, designed to withstand wind and weather, making them a reliable choice in any condition.
On the day of the competition, we experienced heavy rains and winds that would lift any unsecured tents or lawn chairs. We were thankful that the drum smokers were unphased by the weather.
The drum smokers offer faster-than-average cook times and are easy to maneuver, thanks to their small footprint. If you’re serious about BBQ, you might want to check these out!
Wood Selection
Our team used hickory wood while we built the layers of smoke on the outside of the meat. Once we wrapped the meat for the Texas crutch – we switched to ash which is a less costly product. Since the meat is wrapped there is no benefit to burning a more fragrant wood.
Meat Cut Selection
When selecting meat, always opt for high-quality cuts with good marbling. Marbling refers to the thin streaks of fat interspersed within the meat, which melt during cooking to enhance flavor and juiciness. The more marbling, the more tender and flavorful your meat will be.
Certain cuts, like brisket, come with a significant fat cap on one side. This fat cap is essential for keeping the meat moist during the long smoking process. As the fat renders, it bastes the meat, adding both moisture and flavor. When trimming your brisket, leave a thin layer of this fat to ensure a succulent final product.
In terms of beef…Angus beef is a favorite among BBQ pros for good reason. Known for its rich flavor and superior tenderness, Angus beef offers consistent quality that enhances any BBQ dish. Its well-distributed marbling ensures that each bite is packed with flavor, making it an excellent choice for competitive and casual grilling alike.
Trim in Advance
Want a smoother BBQ day? Trim your meat in advance.
This simple step saves time and reduces stress, ensuring you start cooking on schedule.This isn’t just useful for competitions but also when you are entertaining, so you can make sure your day runs without a hiccup.
Injecting for Flavor
Injecting meat with a flavorful liquid not only enhances taste but also helps in moistening and tenderizing the meat. Unlike traditional marinating, which primarily affects the surface, injecting penetrates deep into the meat, ensuring that flavors are distributed evenly throughout.
Professional competitors often use phosphates in their injections to further tenderize the meat and retain moisture. Phosphates are highly effective but might not be readily available or preferred by home cooks. We’ll cover some alternatives for home cooks in another post!
The Secret Seasoning
Seasoning is key to great BBQ. You don’t need heavy, sweet sauces to achieve amazing flavor—a great rub can pack a powerful punch. A well-crafted rub enhances the natural flavors of the meat and creates a delicious crust.
Our team had a secret weapon: dried Worcestershire powder. This unique ingredient adds a savory kick that’s hard to replicate with other seasonings. While I haven’t used it myself, learning about its impact was fascinating. It brings a depth of flavor that compliments the meat beautifully, making it a standout in our seasoning arsenal.
Essential Tools for BBQ Success
- Thermometer: Forget cooking times—rely on internal temperature and feel. A good thermometer ensures your meat is cooked to perfection. Check if a knife or thermometer slides in like butter.
- Heavy-Duty Aluminum Foil Pans: These make it easy to wrap briskets and contain the liquids during the Texas crutch.
- Heavy-Duty Aluminum Foil: Get the extra wide roll of aluminum foil so that you can easily wrap those large chunks of meat.
Moisture Management
Adding a pan of water to your smoker is a simple yet highly effective trick that can make a big difference in your BBQ. The water helps to even out the temperature inside the smoker, creating a more stable cooking environment.
Additionally, the steam generated keeps the meat moist, preventing it from drying out during the long smoking process. This small step can significantly enhance the tenderness and juiciness of your final product.
Hot and Fast Method
In a rush? The hot and fast method is perfect for competition settings or home grillers who value their sleep. This technique speeds up the cooking process without sacrificing flavor.
The hot and fast method involves cooking the meat, in this case brisket, fat-side up, in a pre-heated smoker at 300°F. Don’t forget to add the pan of water! The brisket should reach a temperature of around 165°F after 3-4 hours. Next, the brisket is wrapped tightly in heavy-duty aluminum foil with some liquid—this step, known as the “Texas Crutch,” speeds up the cooking process and retains moisture.
Continue cooking the wrapped brisket until it feels like butter when inserting a knife. The internal temperature will be around 203°F (95°C), which usually takes another 2-3 hours.
Once done, let the brisket rest in the foil for at least 30 minutes to allow the juices to redistribute before slicing against the grain and serving.
This method reduces the total cooking time to around 5-7 hours, compared to the traditional 9-12 hours, while still delivering a tender, juicy, and flavorful brisket, making it ideal for both competitions and casual BBQ sessions.
Slicing Against the Grain
Do you know which way to cut your meat? Slicing against the grain ensures tenderness. Pay attention to the grain direction, as it can change within the same cut of meat.
Straining Juices
Strain the juices from the crutch pan and separate the fat. These juices can be used to enhance the meat’s flavor but check for saltiness first. If it’s on the salty side, you might be able to use it sparingly or don’t use it at all.
If the salt level is good, you can use it to pour over top of the meat or even hold the meat hot in the juices.
Serving with a Smile and a Story
We like to think we know this tip well from serving guests in our butcher shop and cafe at the farm. But it was a great tip and reminder from Mike that having some talking points and storytelling can make you memorable.
Our team loved sharing the “hot and fast” cooking style with guests, exchanging grill tips, and discussing BBQ techniques.
Judging Criteria: What the Pros Look For
Understanding what judges look for can help you nail your BBQ. Many people think fall-off-the-bone ribs are perfect, but in competitions, ribs should be tender and come away from the bone easily without falling apart when you move them.
For brisket, a good test is to lay it across a knife—if it stays intact but is still tender, you’ve nailed it. Judges look for this balance of tenderness and structure in both ribs and brisket, so aim for these qualities to impress them.
Perfecting Your Craft
Consistency is the hallmark of a great BBQ team. Keep detailed notes of your process, including temperatures and times. This record helps you replicate successes and learn from mistakes.
