The Hearth and Grill Shop will host its 6th Annual Backyard Challenge BBQ Cook-Off on Saturday, June 5th, 2010. Teams will compete for over $6000 in cash and prizes. The team entry fee of $75, qualifies each team for the Gas and Charcoal Divisions. For Each division, there is a Chicken & Rib Category. 1st, 2nd, and 3rd place prizes will be awarded in each category. By participating in both divisions and each of the categories, a team is then eligible for the Grand Prize of a Big Green Egg. There will also be a Dessert category that does not factor into the Grand Prize judging.

Team set up begins as early as 4:30pm on Friday, June 4th with meat inspections beginning at 6:00pm that evening. All contestants must be set up by 8:00am Saturday morning. Judging begins at noon on Saturday with prizes awarded at 3:00pm.

Big Green Egg, Firemagic, Weber, and Broilmaster Grills will all be sponsoring the event, which not only includes The Backyard Challenge, but also cooking demonstrations, door prizes, live music, free bottled water and sodas. There will also be the “Biggest One Day Sale” of the year that day. Gas and Charcoal Grills, Gas Logs, Fireplaces will all have a special ONE DAY SALE PRICE lower than the rest of the year.

See below for official rules or in PDF.

Get the official “Entry Form” in PDF.

For more information contact:

Jeff M. Lunsford

The Hearth and Grill Shop

535 Thompson Lane

Nashville, TN 37211

615-255-4551

chefjeff@hearthandgrill.com

Backyard Challenge rules:

1) Entry fee will be $75.00 to enter in either or both divisions: Charcoal or Gas

2) Chicken and Pork Rib (no country ribs). You must enter both the Gas and Charcoal divisions and have entries in both the Chicken and Rib categories to be eligible for Grand Championship.

3) All meat must be inspected, in original store wrapper and in a cooler with ice, and must be held at 40 degrees.

4) After meat is inspected, you may begin to marinate products. Meat inspection will start at 6:00pm Friday though 8:00am Saturday.

5) No food products are to be sold or given to public from cook site.

6) A 1^st, 2^nd, and 3^rd place winner will be awarded in for both Divisions in each category.

7) Turn in times: 12:00 Chicken; 1:00 pm – Ribs; 1:45 pm – Dessert. 2:30 –3:00 pm Awards.

8) You will have five (5) minutes before and five (5) minutes after the hour to turn in your entries to judges.

9) Containers for judging turn-in will be provided. You must turn in at least 6 samples. Example: 6 ribs; 6 chicken thighs, etc.

10) Entries will be judged on appearance, tenderness/ texture and taste in accordance with Kansas City BBQ Society rules.

11) When you finish cooking, a container will be provided for your hot ashes, excess grease etc. please use this container to avoid fires and help keep your area clean.

12) Your cooking area must be as clean as you found it. Garbage containers will be provided. Must have a gray water container and cleaning containers with a solution of water and bleach.

13) Do not have any open fires on the ground. Use a charcoal starter (chimney or start the fire in your cooker). All grill fires must be contained.

14) You will have a 10 x 10 cook site area designated for you. Those needing more space need to notify the Backyard Challenge coordinator for possible consideration as available.

15) You may cook with gas, wood, or charcoal.

16) Water and ice will not be provided.

17) The decisions by the judges will be final. A MANDATORY cooks meeting will be held Saturday, June 5^th at 8:00am to go over rules and questions.

18) No pets, fireworks, or firearms are allowed on grounds.

19) Failure to follow the above rules may cause your entry to be disqualified.

20) Value of Awards will be in excess of $5,000 in cash, prizes, and products.

21) Set up times will be Friday June 4^th, 6-10pm & June 5^th , 6-8am. NO exceptions. Security will be provided for event.

22) You must be 18 years of age to complete. 18 or younger, a parent or guardian must be present at all times.

23) Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.

There are very few brand new ideas in cooking and most of the chefs I know, myself included, are very good at borrowing ideas and improvising them to fit their menu.  The name “Terrorized Steak” is borrowed here from Chef Reed Herron in San Francisco, who borrowed it from Jacques Medecin, who was once the mayor of the city of Nice in France and a cookbook author.  Jacques Medecin, who is best known for his corrupt political career, had a personal motto,  “Beg, borrow, and steal whatever you can”.  So I think he would approve of the use of the name.

Enough history!  This is one of our favorite dishes at home because it is quick, affordable, and flavorful.  The “Terrorized” part of the dish references the spicy red chili flake, garlic, and herbs that are part of the wet rub for the steak.  The name also refers to how the herbs and garlic char and create a crust on the steak while grilling.  Beef rib eyes or strip steaks are great for the recipe, but most of the time I prepare it with flat iron steaks, which I slice thin after grilling and serve with roasted baby potatoes and grilled asparagus.

For the Spicy Herb Rub:

2 Flat Iron Steaks

1 Tablespoon, rosemary, chopped

2 Tablespoon, Italian parsley, chopped

1 Tablespoon, Fresh thyme, chopped

1 Tablespoon, Fresh chives, sliced thin

2 cloves garlic, minced

1 lemon, zest and juice

1 Teaspoon, red chili flakes  (I like to add another teaspoon to increase the Terror)

2 Teaspoon, kosher salt

1 Tablespoon, fresh ground black pepper

2 Tablespoons, extra virgin olive oil

In a mortar or small food processor combine the herbs, garlic, lemon zest, lemon juice, chili flakes, salt and pepper.  Pulse to combine all the ingredients and stream in the oil to produce a paste.  Rub the paste evenly on both sides of the steaks and allow the steaks to rest at least 30 minutes and up to 1-½ hours before grilling.

Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat.  Grill the steaks, turning occasionally, until crusty on the outside, about 5 to 6 minutes per side.  Transfer the steaks to a warm platter and cover loosely with aluminum foil and allow them to rest for 5 to 10 minutes.

When ready to serve, slice the steaks thin against the grain.  Assemble back on the platter and serve with lemon wedges.

Come by The Hearth and Grill Shop this Saturday to see and taste this recipe prepared on a Big Green Egg.

The Hearth and Grill Shop wants to offer its Prayers and Condolences to all of those who have suffered and continue to be affected by this catastrophic Nashville weather event.

While our Retail Outdoor Grill and Fireplace Showroom received some front window damage along with some roof damage to our facility we are fully operational and open for business from 9:00am until 6:00pm Monday thru Friday and 9:00am until 4:00pm on Saturday.

Our electricity is back on and we are able to fill All Propane tank orders at this time.

Previously scheduled installations and service calls are being responded to as normal as possible.  With the many road closings and flood damage throughout Middle Tennessee we are unable to reach some residential areas of Nashville and the surrounding communities. We are happy to reschedule any appointments that need be due to Nashville area road closures.

Thank you for your patience and we look forward to helping all Hearth and Grill Customers in every way we can.

Sincerely,

Jeff Lunsford, Jr.