Now for the update:

First, the Taste of Grand Rapids/State of Michigan BBQ Competition is scheduled for July 22 and 23.  If you are planning to attend, Grilladelic will be hosting a small party on the 22nd, from 6:30pm-9:00pm.  We will be grilling fresh sausages made by our friends at John Russo’s plus serving some side dishes we are entering into the competition.  Of course “the meat” of the competition is Saturday and thanks to Kingmas Butcher Shoppe, we will be barbecuing exclusively with Kingmas meats.

Hoping to repeat this award winning chicken.

Stop on by and say hi!

Now for the new product reviews (really product recommendations)

1. Empire Patio Covers.

I was pleasantly surprised when I tried an Empire grill cover.  Back in the day, at The Outdoor Cook, my experience with grill covers was underwhelming.  Either the covers were inexpensive and “cheap” (barely lasted one season, ripped easily, etc) or very expensive and still did not last as long. The folks from Empire sent me a large cover which I used on my gas grill (an Australian style barbie)

The cover was lightweight, flexible and looked nice!  I have used it for several weeks and it seems to do the trick of protecting the grill.  Of course the real value for grill covers is best measured over months, not weeks so I will update everyone later in the grill season on how it is holding up…but I can say this, the price point is very nice.  Besides grill covers, Empire has hundreds of other products.

One of the best covers on the market

2. Texas Grill Brush

I grill early and often.  I always clean grates prior to my next cook and folks let me tell you:  this is a “professional” grill brush.

Similar to grill covers, the market is inundated with “cheap” grill brushes.  Enter the Texas Grill Brush.  These custom made brushes are so nice and really perform.  Long handled with heavy duty bristles, it really makes cleaning the grates a snap.  Good folks too. Bill has been a great guy to connect with.    In my book that is important.

3. Barlows

There is a new sauce boss in town.

The Michigan based sauce makers have a nice thing going on.  Just tried both the regular and “kicked up” and both were great.  I preferred the “kicked up” because I like the extra spice and heat.  Our Grilladelic friend, Dale Barlow is a “buy local/think global” type of guy.  Highly recommend these sauces.

Kingmas on Plainfield. My go-to store.  Top sirloin, fresh sausages, smoked porkchops, boneless turkey breasts…the list goes on.  Custom orders are welcome.  Ask for Dave or Derek.  Both Grilladelic friends.

Van Balls on Plainfield. Old school.  Cash or check only.  Usually have skirt and flat iron steaks in the cooler.

Storeys in Cedar. Friend Aaron Kamphuis recommends.  Good enough for me.

Sobies Meat in Walker. Damn the Smokin’ Scotsmen! (They are a tough team to beat on the KCBS circuit) Nice meat market and the owner is the saxophonist in Mid Life Crisis.

Montellos in Holland Previously reviewed by Grilladelic.

Birds Farm Meats- Howard City Mythical reputation.

The Grist Mill in Cannonsburg Don and Gordie.  One of the few places with authentic tri-tip in the cooler.

Dave Delski’s Prime Meats Never been here, but multiple recommendations and a good story (posted on their website)

Fresh Coho salmon just placed on the plank

Brian closing the lid.

The cedar plank came from a local saw mill. Last year I built a fence out of it. This year the left over boards were cut up into 14″ pieces for grilling fish. We soaked the board for about 8 hours in a bucket of water prior to laying it on the grill.

The grill we used is an old Brinkman “smoker” that used to belong to my dad. It’s been sitting outside for about 3 years, so it’s seen better days. My son and I also use it to make mini camp fires to roast marshmallows. We did the same thing this time as we were getting the fire going, and he threw just about every scrap of wood laying around the chopping block into the tall green enclosure. The fire proceeded to rage and the finish burnt right off the old grill. We determined it was about ready for a re-finish anyway, but that it’s a great outdoor cooker with many uses.

The cherry wood smoke smells like no other fire. It is a true delight that always reminds me of a cool day living in the woods and cherishing the beauty and serenity of the country. Once the fire was at the right burn, we laid the plank on the grate and placed a one and a half pound piece of coho salmon from Stowe Seafood on it. Next to that we placed a small piece (that would not be glazed) for the little one to try.

Apple jalepeno jelly glaze

J pouring on the glaze

The glaze consisted of:

• Brian’s Apple Jalapeno Jelly (any good apple, fig or citrus preserve works well)
• A couple tablespoons of olive oil
• A shot of white wine
• A good squeeze from half a lemon.

The combination of the cedar plank and the wood fire brought a wonderful smokey earthy taste, and combined with the glaze, created a slightly crisp exterior that was full of flavor. The local beers were flowing, the fire rustling, and the salmon was enjoyed by all!

I found this “unique” glossary of terms on the great BBQ Site: Full Custom Gospel BBQ

These terms are not used that much in Michigan, as we lean towards “grilling” when it comes to enjoying the fruits of cooking over an open fire.   But I am hoping to change things…..

Please note: Grilladelic offers it’s ‘two-cents’ in italics…

Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor. I’ve called this part of the ‘que ‘bark’ before. Delicious spicy, smoky crust.

Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.

Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It’s cheating. 110% agree.  A cardinal sin…too many MI BBQ restaurants are con artists- using this technique to sell BBQ.

Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it’s not cooked long enough, the fat remains gelatinous and unsavory. There’s no need to put well rendered fat aside.

Roast-Beefy - Brisket that hasn’t been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it’s not BBQ.

Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.

Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker. I’ve called this the smoke-ring.

Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.

If not a restaurant, what about a mobile BBQ scene?

The specific post that caught my attention was about the types of smokers used in barbecue restaurants.

I had earlier posted a question on  the BBQ Forum, asking what BBQ joints still serve “authentic barbecue”?

I had a variety of answers, but the debate veered to “what is authentic barbecue”?

Well, in my humble opinion, this blog did the best job of answering the question.

Authentic barbecue needs to be wood fired…no gas or electric assist.  Period.

The debate wasn’t cut and dry though.  It was pointed out that good BBQ is good BBQ…it doesn’t matter how it is cooked.  OK…I buy that.  But in my opinion, it is not authentic.

My follow up question was, what types of pits do most BBQ joints use? Southern Pride and Ole Hickory were mentioned several times.  Rightfully so.  Very well made, efficient and modern.  Both use wood, with either gas or electric.  In the case of Southern Pride, their smokers are used in many of the top BBQ chains in the country (someone told me Slows BBQ in Detroit is Southern Pride-powered, but I can’t confirm).

However, as the Gospel BBQ blog points out, that is probably a good reason to avoid those units!  Why be like everyone else?

In the end, the recommended smoker, that is wood only is The Oyler Pit. Made in Texas.

With the recent emergence of a hot BBQ scene in Detroit, led by Slows, I’ve been daydreaming about the possibilities of someone opening a BBQ joint in downtown Grand Rapids.   What would this look like?

Well here you go:

• Authentic pit barbecue. Wood-fired, no gas or electric assist. Probably the Oyler Pit.  Maybe use apple or other local fruit woods.

• Standard BBQ fare: pulled pork, beef brisket, St. Louis-style ribs, chicken, hot-links and probably turkey, maybe some lamb and/or salmon. When feasible, meat would be sourced locally.

• Side dishes.  All made from scratch. NO food service product.  Cole slaw, beans, mac and cheese, cornbread, fries.  Probably have jars of small-batch pickles and peppers on each table.

• Sauce: On the side.  House recipe, a few styles: mustard based, thick and sweet, and thin and peppery.

• Dessert: Homemade pies, crisps,  homemade ice cream (bought locally)

• Beverage: Michigan’s finest microbrews, rootbeer, lemonade,  ice tea.

• Simple setting. Unpretentious.

• Lunch: $5.95 – $9.95

• Dinner: $9.95 – $14. 95

So, what do you think?  Boom or bust?

Disclosure.  Although I know, love and am obsessed by BBQ, I have absolutely no experience in the restaurant industry…so it remains a dream.

I like these guys. Made in USA.

Under appreciated need to be a grillmaster (clean grates are CRITICAL)

Plus attitude. 100% Grilladelic

All hat. No cattle

The brand doesn’t matter, but inexpensive bullet-style smokers are good for one thing; frustration.

There are a variety of reasons why I do not recommend these types of smokers: hard to access the fuel box, poor ventilation and temperature control, flimsy construction, but the real reason is that if this will be your first experience in “low-and-slow”, 98% chance of total frustration.

In my humble opinion, you would be better off with a Weber kettle ($125 range) that can do a serviceable job as a smoker (plus it is an awesome grill).  Even better upgrade to a Weber Smokey Mountain, a competition quality smoker in the $300-500 range.

But if you stay with a $50-$100 smoker, be prepared for disappointment.

(one exception: the electric smokers from Meco are OK…not good at all for cool weather, but they do an OK job)