Followers of my blog over the years know of my fondness for Big Ricks. In the late 1990′s, after opening The Outdoor Cook in Rockford, MI, Big Ricks was the first specialty barbecue sauce we carried. Not only was the sauce unique; sweet and spicy, but it was cool calling in order:
“Hi Rick. Need some more sauce”
“Well, it might be a couple of days. I’m making it now, then I have to bottle it. I will get it to you though.”
Those were the days. Now, I just discovered he has expanded in Australia while checking out the Sydney Butcher Boys (meat delivery!) Way to go Rick! In fact, I am heading to Rockford today to buy some Big Ricks at Hermans Boy. Need to deliver a knock out punch at Saturdays BBQ competition.
Back to sauce impresarios.
I would be remiss if did not mention two local sauce legends.
Julie Applegate- aka Mrs. Dog and Big Moe Pritchett...a feared BBQ competitor (Big Moe won the first State of Michigan competition back before the turn of the century) caterer and entrepreneur. Both have great products and are truly hardworking, barbecue artisans. Salute!
I practiced my rib recipe tonight, preparing for my next competition in September. This year Team Grilladelic will be joining forces with my friend Harlan and his team Brazen Que. Grilladelic will be responsible for chicken and ribs. Brazen Que, brisket and butt.
Here are my field notes from tonights practice:
- Warm and humid, light breeze.
- Coals lit at 2:23, ribs put on at 2:51
- Two racks of back ribs, bought at Meijers, 3. 49/lb. Pretty nice slabs.
- Peeled membranes then coated with yellow mustard
- Dusted with Rockford Rib, Butt and Bird Rub. Purchased at Hermans Boy.
- Weber Kettle with Lazzari lump and apple chips. Charcoal purchased at Kingmas.
- Placed ribs in Weber rib rack
- Brown sugar massage followed by a tin-foil wrap at the 2-hour mark.
- Finished with Blues Hog Barbecue Sauce at the 3-hour mark. Sauce purchased at Kingmas. First time.
- Back on the grill, wrapped in foil for 45 minutes then served
Results
- Ribs were incredibly tender. Maybe too much for competition. Note: cut back 15-20 minutes
- Nice smoke ring, but prefer pecan to apple. Chunks to chips.
- Added the brown sugar a bit too early, had a little burn action on the bottom rack. Note: add brown sugar at the 2:45 mark.
- Blues Hog Barbecue Sauce is incredible. It could become my sauce of choice.
- I want a new rib rack. Too tight, tough to pull ribs out without damaging the bark.
- Very close to championship caliber ribs. Very close. Try the same thing one more time using a St. Louis cut. Then lock it in.
Silver Lake, here we come!
Al Capone’s vault, King Tut’s tomb, and the unraveling of DNA’s genetic code take a back seat to the secret of a perfect barbecued beef brisket.
How do you make a shoe-leather tough piece of beef fork tender? How do you manage the smoke and heat of an open fire for the amount of time it takes to accomplish this amazing feat?
Mark this date: Brisket and Pork Butt Clinic, Thursday, July 17, 6:00 pm, Herman’s Boy, Rockford, MI. $25.00/person. Part humanitarian and part selfishness, as I prepare for the State of Michigan BBQ Championship, I will share with those in the class, the secrets of my award winning beef brisket. Also discussed will be how to barbecue pork shoulder. The grill of choice will be the Big Green Egg, however all techniques will be applicable to any grill. This is an event not to be missed by those who seek the state of mind best described as “grilladelic”.
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