The Hearth and Grill Shop would like to thank you for your participation in this year’s Backyard Challenge. Once again, we had a record year for contestants with 36 teams entering for the 9th Annual Event. Judging was very competitive and the margins between teams were very close. Over $7,000.00 in cash and prizes went to this year’s winners.
Fortunately, the rain held for most of the day with only a few of us getting wet at the end.
We would like to thank this year’s sponsors: Big Green Egg, Weber, Firemagic, American Outdoor Grill, Looft Lighter, Tennessee Golf Cars, Witt’s BBQ, & Salt Rox and all their representatives. Thanks again to Jeff Bassemier, Don Murphy, John Tucker, Ross Johnson, Mac, Ed Reilly and Ron Beagle for their time and demonstrations.
Wings from the BGE Demo Area
Best Ribs ever so said the Judges
Ricky Sullivan & Jeff Bassemier
The judges also deserve special thanks. I know –“poor, poor, Judges”. Tasting and Judging 5 entries from 36 teams in a very small amount of time is harder than you think. The judges gift for next year maybe an industrial size bottle of TUMS.
This is Serious Man!
Customers Enjoying the Cook-Off
Serious Work in Judges Room!
Congratulations to all of those that placed in a category and a special Congratulations to our Grand Prize winner, The Q Crew. Brandon Stinson and his team have competed in the Backyard Challenge for 3 years and they put it all together this year to take home a Big Green Egg as the Grand Prize winner. If you did not place this year, try again at our 10th Annual Backyard Cook-Off next spring. Attached are the results for this year’s event. Check to see where you placed over all and in individual categories.
It’s been a Long Night & Day!
And the Winner I….!!!
Saucing it up with Team Man Wagon
We haven’t even cleaned up from this year and we are already thinking about next year.
The Hearth & Grill Shop’s 40th Anniversary is next spring and we want you back to help us celebrate by being one of the 40 teams in the Backyard Challenge next year.
Great Tasting Chicken
I Be So, So… Proud!!!
BBQ Team Sharing the Goods!
We cannot say thank you enough. Your dedication and passion for Bar-B-Q and Competition is truly appreciated. Please feel free to forward this email to family and friends, so they have a link to all of the days fun and festivities.
Finding the Best Ribs for Judging
We look forward to seeing everyone next year.
Sincerely and Thanks again,
Jeff M. Lunsford
“Chef Jeff”
The Hearth and Grill Shop
It is that time of year again! Bar B Q time at The Hearth & Grill Shop. Join us for our 9th Annual Backyard Challenge amateur BBQ Cook-Off! Hopefully, this letter will look very familiar to you, if it does not, then we invite you to join in on the fun. We invite you to bring your grills, your smokers, your tents, your banners, your lawn chairs, your techniques, your innovative ideas, and most importantly your passion for competition, BBQ, and smoking.
This year’s competition will be held on Saturday, June 1st at The Hearth & Grill Shop. Another record number of 32 teams participated in last year’s event and the number of teams competing has grown larger each year, so booth space will be at a premium. Competition space will be first come – first serve, so enter as soon as possible, to guarantee your spot for this years Challenge.
This year’s entry fee is a flat rate of $75.00, which covers both the Gas and Charcoal Divisions. The entire entry fee goes directly to the Cash Prizes. Once again, the format will consist of Gas and Charcoal Divisions. Each Division has a Chicken and Rib Category. Cash and prizes will be awarded to the 1st, 2nd and 3rd place finishers in each of the four Categories. The Grand Prize, a Large Big Green Egg, goes to the team that shows the best overall score in the Chicken and Rib Categories in BOTH the Gas and Charcoal Divisions. The Dessert category will not affect the Grand Prize standings, however, there will be a cash prize and bragging rights for the winner of the Dessert category.
There are a few changes to aid in the exit strategy from the competition area to get your team out as quick as possible. First, breakdown your area before you are instructed to move your team vehicle in for loading. Second, please do no block the lane while loading. Third, we ask that you do not bring a BBQ Rig or Trailer over 10’ long. If you receive permission to do so, be prepared to be one of the last participants to leave the competition area.
The changes that we implemented for parking last year greatly helped, so keep in mind the following parking changes that we will continue this year. First, NO parking will be allowed in the Competition Cooking Area at any time, Unload and Load Only. Second, parking is at an extreme premium. Each team will be allowed ONE (1) Team vehicle and ONE (1) Team parking space near the Competition Cooking Area. All other teammates, family and friends are to park as advised by the competition staff. Lastly, RV parking and electricity for RV parking is limited. Once again, First come – First served.
The most important rule for the day will be HAVE FUN! We cannot tell you how much we appreciate your continued participation in this event. Enter now and get your team together for the 9th Annual Backyard Challenge BBQ Cook-Off. We look forward to seeing you at set up on Friday, May 31st.
Thank you for your participation in advance. For questions or concerns please contact me.
Jeff M. Lunsford
“Chef Jeff”
The Hearth & Grill Shop
(615) 255-4551
(615) 244-6947 fax chefjeff@hearthandgrill.com
1) Entry fee will be $75.00 to enter in either or both divisions: Charcoal or Gas
2) Chicken and Pork Ribs (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 package and in a cooler with ice, and must be held at or below 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 sites.
6) A 1st, 2nd, and 3rd place winner will be awarded in both Divisions and in each category.
7) Turn in times: 11:30 am Chicken; 1:00 pm – Ribs; 2 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 (SANITIZING SOLUTION) 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) NO Trailers over 10’ will be permitted. No Exceptions – No Discussion.
16) PARKING – Each team will be allowed ONE (1) Team vehicle and ONE (1) Team parking space near the Competition Cooking Area. All others associated with the team are to park as advised by the competition staff.
17)There is no parking allowed in the Competition Cooking Area, only unload and load.
18) There will be an exit strategy and participants will be instructed on how to exit the Competition area. At the conclusion of the event, please begin to break down your area and you will be instructed on when to bring your team vehicle to the competition area. When loading – do not block the exit out of the competition area.
19) RV and overnight parking is limited. First come, First serve. Electricity is limited to the RV parking area.
20) Access to electricity and electric extension cords will be available on a limited basis and may not be available to all areas of the competition. Those requiring an electric outlet need to notify the Backyard Challenge coordinator prior to the event for possible consideration, as available.
21) You may cook with gas, wood, or charcoal.
22) Water and ice will not be provided.
23) A MANDATORY cooks meeting will be held Saturday, June 1st at 8:00am to go over rules and questions.
24) No pets, fireworks, or firearms are allowed on grounds.
25) Failure to follow the above rules may cause your entry to be disqualified.
26) Value of Awards will be in excess of $7,000 in cash, prizes, and products.
27) Set up times will be Friday, May 31st, 6-10pm & Saturday, June 1st, 6-8am. NO exceptions. Overnight security will be provided for the event and access to restrooms will be available.
28) You must be 18 years of age to compete. 18 or younger, a parent or guardian must be present at all times.
29) Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.
30) The decisions by the judges will be final.
31) Be Competitive, Help your Neighbors & Have Fun!
The Hearth and Grill Shop’s Backyard Challenge Bar B Que Cook-Off has two categories, Chicken and Ribs. For the Rib category, we specify that the ribs be Pork and have to be either, baby back or spare ribs – we do not allow country style ribs in the competition. I like spare ribs, a.k.a. St. Louis Style Ribs, however, I prefer the baby backs for cooking at home and most of our Cook-Off competitors do as well. There are as many different recipes and techniques for quality ribs as there are people cooking them. The combination of the ingredients and techniques below yield delicious ribs every time.
I want to taste three things when I eat ribs. First, is the flavor of the pork. There cannot be enough said here about the importance of quality ingredients. Fresh, never frozen, ribs from a reputable butcher, is the way to go. Ask the butcher to remove the membrane from the back of the ribs. When ribs are smoked too long, the only taste that is left is smoke and spice – the true identity of the meat is lost. I smoke my ribs, especially, baby backs a little less, usually around 3 hours total with few minutes of resting before serving. The second thing is the spice of the rub. I use a quick marinade and a dry rub right before the racks go in the smoker. The third thing is smoke balanced with the sauce. I like dry rubbed ribs finished with a little sauce to keep the meat moist. I do not prefer heavy or overly sweet sauces, so I lean toward a vinegar sauce for a balance of flavors.
4 Slabs Baby Back Ribs, rinsed and patted dry.
For the Wet Marinade:
¼-Cup Apple Cider Vinegar
¼-Cup Orange Juice
¼-Cup Jack Daniels or your other favorite whiskey or bourbon
¼-Cup Soy Sauce
Whisk all the ingredients together. Place the ribs on a sheet pan and liberally brush the vinegar mixture on with a basting brush. This can done the night before and then left uncovered in the refrigerator or apply the marinade and leave them at room temperature while making the rub and preparing your grill.
For the Dry Rub:
Ribs never been rubbed this good!
2-Tablespoons Dark Brown Sugar
2-Tablespoons Sweet Paprika
2-Tablespoon Smoked Paprika
1-Tablespoons Black Pepper, ground fresh
1 ½ -Tablespoons Kosher Salt
1-Teaspoon Garlic Powder
1-Teaspoon Onion Powder
1-Teaspoon Cayenne Pepper or to taste
Mix all ingredients together and reserve.
For the Vinegar Sauce:
2-Cups Apple Cider Vinegar
1-Cup Ketchup
½-Cup Louisiana Hot Sauce
2-Tablespoons Kosher Salt
1-Tablespoons freshly ground black pepper
1-Teaspoon Red Pepper Flakes – this adds a little zip,
for extra hot sauce use 1-Tablespoon Red Pepper Flakes
½-Cup Sugar
In a medium sauce pot whisk together the vinegar, ketchup and hot sauce. Add the remaining ingredients and heat over medium heat to warm and dissolve the sugar. Do not boil. Allow to cool and reserve. This can be made ahead of time, several days in fact and the flavor gets better.
For the Smoker:
Saucing it up for Talk of the Town with Meryl Rose
Being Tennessee’s Largest Big Green Egg Dealer, we are always going to recommend the “EGG” as the preferred smoker; however, any smoker will work, as long as the temperature can be maintained at 250 degrees.
Reserved Pork
Reserved Vinegar Sauce
2-Cups Hickory Wood Chips soaked in water for at least 1 hour.
Preheat your Big Green Egg to 250 degrees. Liberally rub the rib racks with the reserved spice mixture on both sides. Let the racks rest with the rub on them for 30 minutes before placing on the smoker.
Place the racks, bone side down, on the cooking grids and drop a handful of soaked chips on the coals. More wood chips can be added as necessary. Cook the ribs for 2 hours. Baste the ribs with the vinegar sauce every 15 minutes for the third hour. Shut the Smoker completely down and allow the ribs to rest in the smoker. Remove the racks to a warm platter and baste again with the sauce. Cover with foil and allow to rest again for 15 minutes. Cut the ribs and arrange back on the platter with one more sauce application.
Take an everyday staple like salt and accentuate the flavor and eye appeal of your food by cooking and serving on a Salt Rox Blox. Salt Rox Blox are carved from 500 million year old Pink Himalayan Salt from the Himalayan mountains.
For a Perfectly grilled whole chicken with crisp skin and moist white and dark meat finished at the same time – try this simple technique. The chicken should marinate at least 6 hours, but over night is preferable for maximum flavor. The heat and weight from the Salt Rox Blox ensures the chicken will be perfectly seasoned, cook evenly, and the skin will crisp to grilling Nirvana.
For the Chicken:
1 (4 to 5 – pound) Chicken
With the chicken breast side down on a cutting board, using a chef’s knife or a pair of kitchen shears, cut the chicken on either side of the backbone from the neck to the tail. Repeat on the opposite side and completely remove the backbone from the carcass.
Turn the chicken breast side up on the cutting board and with the heel of your hand press down in the center of the bird to crack the sternum. Press down hard enough to flatten the chicken into two equal attached halves. Place in a shallow dish for marinating.
For the Seasoning/Marinade:
2 cloves garlic, chopped
2 tablespoons rosemary, chopped
½ teaspoon red chili flakes
1 lemon, zest and juice, + a little juice to drizzle at the end
2 tablespoons Extra-Virgin olive oil + some to drizzle at the end
1 teaspoon fresh black pepper
In a mixing bowl combine the garlic, rosemary, chili flakes, black pepper, and lemon juice & zest. Then whisk in the oil.
For the Salt Rox Blox:
1 each 8” x 12” Salt Rox Blox
1 Tablespoon, Safflower oil
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat, building the fire on one side of the grill. Place the cooking grids on the grill and place the Salt Rox Blox inside directly over the fire to preheat for 30 minutes.
Remove the chicken from the marinade, allowing some of the excess olive oil to drain off. Brush the side of the Salt Rox Blox that will be placed on the chicken with the oil. Place the chicken skin side down on the opposite side of the hottest coals. A good trick is to have the drumsticks the closest to the direct heat, as they will take a little longer to cook. Place the hot Salt Rock Blox on top of the chicken and cook skin side down until the skin becomes crispy and browned, about 15 to 20 minutes.
Set the Salt Rox to the side and turn the chicken over to finish cooking another 15 to 20 minutes. The chicken is done when the internal temperature reaches 165 degrees. Remove the chicken to the warm Salt Rox and cover with aluminum foil. Allow the chicken to rest 5 to 10 minutes before carving to allow all of the juices to be reabsorbed.
Carve the chicken into serving pieces and drizzle with a little more lemon juice and olive oil. Serve right on the Salt Rox Blox.
The Hearth and Grill Shop is your Outdoor Grill Super store for Charcoal Grills and both Natural and Propane Gas Grills. Come by this Saturday to see The Best Chicken Under a Salt Rox Blox in action as we cook on a Big Green Egg.
The Hearth and Grill Shop would like to thank you for your participation in this years Backyard Challenge BBQ Cook-Off. Once again, we had a record year for contestants with 32 teams entering for the 8th Annual Backyard Challenge BBQ Cook-Off. Judging was very competitive and the margins between BBQ Grilling and Smoking teams were very close. I heard from several of the Backyard Challenge judges say that the entries this year were well above average and judging was difficult. Over $7,000.00 in cash and prizes went to this years winners.
The weather was great, the BBQ Food Entries were incredible and the competition was ferocious. Thank you all for making our little Backyard Challenge BBQ event bigger and better each year.
We would also like to thank this years sponsors: Big Green Egg, Broilmaster, Weber, FireMagic, American Outdoor Grill, Looftlighter, Tennessee Golf Cars, Witt’s BBQ, Fireplace Xtrodinaire, and their representatives. Thanks again to Ross Johnson, Collin Johnson, Gary Meyer, Ed Reilly, and Don Murphy, for their time and demonstrations.
The Backyard Challenge judges also deserve special thanks for the difficult job they had eating all the delicious chicken, ribs and desserts. It is a tough job, but someone had to do it!
Congratulations to all Backyard Challenge contestants that placed in a category and a special Congratulations to our Grand Prize winner, 3 Rusty Nails. Charles Snoody and his team have competed in the Backyard Challenge for years and put it all together this year to take home a Big Green Egg as the Grand Prize winner. If you did not place this year, try again at our 9th Annual Backyard Challenge Cook-Off next spring. Attached are the results for this year’s Hearth and Grill Shop Backyard Challenge event. Check to see where you placed over all and in individual categories.
For videos, images and blog articles in the coming days about the 8th Annual Backyard Challenge, please follow this link to our website: http://www.hearthandgrill.com/blog/
Look for your invitation to the 9th Annual Backyard Challenge BBQ Cook-Off next Spring via letter or email.
We cannot say thank you enough. Your dedication and passion for Bar B Q and Competition is truly appreciated. Please feel free to forward this email to family and friends, so they have a link to all of the days fun and festivities.
We look forward to seeing everyone next year!
Sincerely and Thanks again,
Jeff M. Lunsford
“Chef Jeff”
The Hearth and Grill Shop
We have youtube video clips of each team listed below. You can also visit the Hearth and Grill YouTube Home Page at http://www.youtube.com/hearthandgrill to also view the clips. In the coming days and weeks you should be able to Google your teams name and find your video. We will be posting more pictures and videos of the Hearth and Grill Backyard Challenge BBQ Cook-Off in the coming days. So please check back to the Hearth and Grill Blog for more news about this years Backyard Challenge!
Entire Day Video of Backyard Challenge BBQ Cook-Off
Harissa, a staple in North African cuisine, is a fiery, yet delicious chile sauce popular throughout Morocco, Algeria & Tunisia. It can be served as a condiment or a dip for a warm crusty bread. Harissa can made from fresh or dried chiles and spices. In this case it is a dry mix infused into a mixture of garlic, olive oil, and yogurt. Harissa is perfect for Tagines & Couscous to give the dish it’s prominent pungent chile taste.
Harrissa with Fresh Chillies
For the Chicken:
1 (4 to 5 – pound) Chicken
With the chicken breast side down on a cutting board, using a chef’s knife or a pair of kitchen shears, cut the chicken alongside the backbone from the neck to the tail. Repeat on the other side of the backbone and completely remove the backbone from the carcass.
Turn the chicken breast side up on the cutting board and with the heel of your hand press down in the center of the bird to crack the sternum. Press down hard enough to flatten the chicken into two equal attached halves. Place in a shallow non-reactive dish for marinating.
Harissa Chicken Grilled over Hardwood
For the Seasoning/Marinade:
2 cloves garlic, chopped
2 Tablespoons of Harissa, either from fresh chiles or a prepared powder, such as, the one from See, Smell, Taste spice company. www.seesmelltaste.com
1 Tablespoon of olive oil
1 Cup of plain yogurt
Salt to taste
In a mixing bowl combine the garlic, Harissa, olive oil, and yogurt together. Liberally rub the mixture over both sides of the chicken, as well as, under the skin. Cover and refrigerate over night.
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill over medium heat to 325 degrees, building the fire on one side of the grill. Place the cooking grids on the grill to preheat.
Remove the chicken from the marinade, allowing some of the excess to drain off, and season both sides with salt. Place the chicken skin side down on the opposite side of the hottest coals. A good trick is to have the drumsticks the closest to the direct heat, as they will take a little longer to cook. Cook with the skin side down until the skin becomes crispy and browned, about 20 to 30 minutes.
Turn the chicken over to finish cooking another 20 to 30 minutes. The chicken is done when the internal temperature reaches 165 degrees. Remove the chicken to a warm platter and cover with aluminum foil. Allow the chicken to rest 5 to 10 minutes before carving to allow all of the juices to be reabsorbed.
Carve the chicken into serving pieces and drizzle with a little olive oil and enjoy.
The Hearth and Grill Shop is your Super store for Charcoal Grills and both Natural Gas and Propane Gas Grills. Come by this Saturday to see The Best Chicken recipe in action as we cook on a Big Green Egg.
Katie came into The Hearth & Grill Shop looking for a grill to replace a “Box Store” brand grill that was falling apart. She had seen a Big Green Egg at friends house and said that she loved the flavor of what had been prepared on it.
Stephen, one of our sales representatives, showed her the five sizes of Eggs, starting with the Mini, then the small, through the Xlarge. He suggested the Large Big Green Egg for several reasons. First, the large is our best selling Egg, therefore more Eggcessories and replacement parts are available. Second, the Large is big enough to smoke 2 to 3 pork roast or a brisket. However, not so large that you would not want to fire it up for a couple of steaks or chicken breast. Also, the large Big Green Egg has great flexibility between low, slow cooking temperatures and high, searing heat for steaks.
Steven showed Katie a Big Green Egg Nest Stand and different Cypress table options. She choose the nest, because of it’s small foot print on her patio and its mobility. She added a Handler to the nest to increase it’s maneuverability.
Katie Eggcessorized her Large Egg with a Hearth & Grill “Starter Kit” which consist of a 20# bag of Big Green Egg Charcoal, an ash tool, grill grippers, starter squares, and a bag of Apple wood chips.
Big Green Egg Cook Book
Grill Wok
Alder Wood Planks
Grill Tool Set
Rub and Wooden Skewers
She also purchased a Big Green Egg vinyl cover, a baking stone for pizzas, Alder wood planks for Salmon, a grilling wok for vegetables, a Plate Setter for indirect cooking and Big Green Egg Cookbook.
Big Green Egg Cover
One thing Katie was not aware of was the Eggcellent warranty on Big Green Egg. All of the Big Green Egg’s have a lifetime warranty on the ceramic parts, including the base, dome, firebox and fire ring.
We assembled and delivered her Egg the following day, free of charge in the Nashville area. We followed that up with a phone call a few weeks later to guarantee satisfaction and she could not have been happier.
Eggcessories for your Big Green Egg
The Hearth and Grill Shop is Tennessee’s largest Big Green Egg Dealer. As one of Big Green Eggs first and longest reseller we carry one of the largest inventories with more Eggcessories and replacement parts you will find anywhere in the United States!
For more information about Big Green Egg you can click here, call The Hearth and Grill Shop at
1-800-826-5803 or email us at info@hearthandgrill.com
Sponsored by: Big Green Egg, Firemagic, Weber, Broilmaster, Music City Metals, Pepsi Bottling Group.
One Day Sale
Door Prizes
Over $7,000.00 in Cash and Prizes
Here is photo of last years Backyard Challenge BBQ Cook-Off. We set a record for teams participating and BBQ lovers coming out to enjoy the Fun!!!
The Hearth & Grill Shop is proudly hosting the 8th Annual Backyard Challenge BBQ Cook-Off! We invite you to assemble your team and join in this year’s competition or just come by the Hearth and Grill store to what all the fun is about.
This year’s competition will be held on Saturday, June 2nd at The Hearth & Grill Shop. 26 teams participated in last year’s event and the number of teams competing will only get larger, so booth space will be at a premium. Competition space will be first come – first served, so enter as soon as possible, to guarantee your spot for this years Challenge.
Teams will compete for over $6,000.00 in cash and prizes. This year’s entry fee is flat rate of $75.00, which covers both the Gas and Charcoal Divisions. The entire entry fee goes directly to the Cash Prizes. Once again, the format will consist of Gas and Charcoal Divisions. Each Division has a Chicken and Rib Category. Cash and prizes will be awarded to the 1st, 2nd and 3rd place finishers in each of the four Categories. The Grand Prize, a Large Big Green Egg, goes to the team that shows the best overall score in the Chicken and Rib Categories in BOTH the Gas and Charcoal Divisions. The Dessert category will not affect the Grand Prize standings, however, there will be a cash prize and bragging rights for the winner of the Dessert category.
Not only do we host the Backyard Challenge, but their will also be cooking demonstrations, door prizes, free bottle water and sodas. We will also have the Largest One Day Sale of the year. Gas and Charcoal Grills, Gas Logs, Fireplaces will all have a special One Day Sale Price lower than the rest of the year.
With your participation, The 8th Annual Backyard Challenge will be bigger and better than ever. Enter now and get your team together for the 8th Annual Backyard Challenge BBQ Cook-Off.
Thank you for your participation in advance. For more information please contact me.
Jeff M. Lunsford
“Chef Jeff”
The Hearth & Grill Shop
(615) 255-4551
(615) 244-6947 fax chefjeff@hearthandgrill.com
Entry fee will be $75.00 to enter in either or both divisions: Charcoal or Gas
Chicken and Pork Ribs (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.
All meat must be inspected, in original store wrapper and in a cooler with ice, and must be held at 40 degrees.
After meat is inspected, you may begin to marinate products. Meat inspection will start at 6:00pm Friday though 8:00am Saturday.
No food products are to be sold or given to public from cook sites.
A 1st, 2nd, and 3rd place winner will be awarded in for both Divisions in each category.
You will have five (5) minutes before and five (5) minutes after the hour to turn in your entries to judges.
Containers for judging turn-in will be provided. You must turn in at least 6 samples. Example: 6 ribs; 6 chicken thighs, etc.
Entries will be judged on appearance, tenderness/ texture and taste in accordance with Kansas City BBQ Society rules.
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.
Your cooking area must be as clean as you found it. Garbage containers will be provided. Must have a gray water (SANITIZING SOLUTION) container and cleaning containers with a solution of water and bleach.
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.
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.
PARKING– Each team will be allowed ONE (1) Team vehicle and ONE (1) Team parking space near the Competition Cooking Area. All others associated with the team are to park as advised by the competition staff.
There is no parking allowed in the Competition Cooking Area, only unload and load.
RV and overnight parking is limited. First come, First serve. Electricity is limited to the RV parking area.
Access to electricity and electric extension cords will be available on a limited basis and may not be available to all areas of the competition. Those requiring an electric outlet need to notify the Backyard Challenge coordinator prior to the event for possible consideration, as available.
You may cook with gas, wood, or charcoal.
Water and ice will not be provided.
A MANDATORY cooks meeting will be held Saturday, June 2nd at 8:00am to go over rules and questions.
No pets, fireworks, or firearms are allowed on grounds.
Failure to follow the above rules may cause your entry to be disqualified.
Value of Awards will be in excess of $7,000 in cash, prizes, and products.
Set up times will be Friday June 1st , 6-10pm & June 2nd , 6-8am. NO exceptions. Overnight security will be provided for the event and access to restrooms will be available.
You must be 18 years of age to compete. 18 or younger, a parent or guardian must be present at all times.
Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.
The decisions by the judges will be final.
Competition Tips: Don’t forget tables, chairs, awning, or other covering. Have plenty of water and ice on hand. If you are competing in the Dessert Category – Freezer space is extremely limited. Consider a Dessert that does not require Frozen Items, i.e. Ice cream. Do a checklist of what you will need. Containers will be provided for judging turn- in.
**Plan ahead to have fun**
Grand Champion Prize: ~ Large Big Green Egg*
*1st, 2nd, & 3rd place cash and prizes awarded in each category.
Sponsors: Big Green Egg, Firemagic, Pepsi Bottling Group, Broilmaster, Weber, and Music City Metals
*Rules and /or prize category awards subject to change in regards to sponsorships.
Location: Hearth and Grill Shop
535 Thompson Lane
Nashville, TN 37211
(615) 255 4551
Pig Nation preparing Ribs for Judging!
Chef Jeff awarding 1st Place Prizes
All the Judges love to eat BBQ! An important Requirement!
Smoking some Chickens in a Big Green Egg during the Hearth and Grill Backyard Challenge BBQ Cook-Off? Is there anything better?
1st Place Winner Team Man Waggon
Getting Ribs ready for Judging
Backyard Challenge BBQ Cook Off Teams waiting on Results!
Outdoor kitchens have been gaining popularity across the country; at The Hearth and Grill Shop, we take care of every step from conceptualization to completed kitchen. We also supply premium outdoor grill components and built-in grill accessories for projects nationwide and abroad. Whether starting from scratch or remodeling, we provide the best solution while balancing form and function to have a truly enjoyable outdoor space with design and installation services. To ensure durability, ease of use and your satisfaction, we only carry top quality built-in grills and accessories made by the best manufactures; established in 1937 as the first built-in grill manufacturer, Fire Magic continues to build outdoor grills in Southern California that are the highest quality and the hottest grills on the market. Fire Magic uses only 304 commercial-grade stainless steel for its entire construction to make it superior in all weather conditions, even down to its cast stainless steel burners, which are covered by a lifetime warranty.
The Fire Magic Echelon Diamond series has back-lit knobs and built-in halogen lamps for easy grilling at night. The optional Magic View window lets you see what you’re cooking without lifting the hood!
Fire Magic offers a full line of accessories to compliment and be seamlessly integrated into your outdoor kitchen including a variety of side burners, warming drawers and even vent hoods (for an enclosed kitchen), along with any combination of storage and access doors and drawers desired; Fire Magic also offers easy to install, pre-fabricated grill islands that take only minutes to assemble. Other top quality built-in grills that we offer include: American Outdoor Grill [AOG] (manufactured by Fire Magic), Broilmaster, Holland Grill and Weber; all of our outdoor built-in gas grills are available in either natural gas or propane gas (LP) configurations to best suit your needs.
Fire Magic also offers built-in charcoal grills, but our most popular charcoal grill here at the shop is the Big Green Egg.In 1974 Big Green Egg was established in Atlanta, GA and is the single company responsible for the popularization of kamado style cookers that has increased rapidly over the last few years. Don’t be fooled by imitators! Using a Big Green Egg, with its brilliantly versatile range, ensures astounding cooking qualities, credited to its overall design and exclusive heavy-duty ceramic walls (covered by a lifetime warranty). Stay in and enjoy bread, pizza and much more, made on your very own brick oven! Where do all these components go? We’ve got you covered offering custom island building projects framed in galvanized steel or done entirely in masonry, either being finished to your liking; granite countertops add durability and value to your outdoor space.
True is the leading manufacturer of commercial refrigeration and their new line of home products – True Professional Series includes outdoor rated glass door refrigerators.
Don’t forget the drinks! We carry commercial-grade, outdoor-rated refrigeration to meet your demands (manufactured by True in America) offered in several different customizable combinations. We also stock icemakers by Hoshizaki capable of making 92lbs of ice a day while only measuring 15″ wide. When planning the design, why not do a raised bar and incorporate a glass rack, kegerator, sink and built-in blender to create the perfect gathering place at any party? All of these products will fit in perfectly with your grill island.
These premium fireplaces can be finished to show no visible metal for a true masonry look at a substantially lower cost!
To take your outdoor kitchen to the next level, add on an outdoor living space! We offer pergolas, arbors and screened patios to extend the open concept living space into your outdoor kitchen. Nothing says home more than a hearth; extend the outdoor season by adding warmth with an outdoor wood-burning or gas-burning fireplace (whether vent-free, direct-vent or vented gas logs). Each category also offers contemporary alternatives for a more modern look and feel. We also do custom built or manufactured wood-burning fire pits and gas-burning fire pits (whether natural gas or propane (LP) gas).
All of our outdoor products are designed to the highest standards and built to exact specifications to withstand the elements; you won’t be disappointed! As authorized dealers for all of our products, your purchase is covered by the full warranty, unlike several other online dealers. Our local clients can always rely on our expert service crew to keep their outdoor appliances in tip-top shape year round.
The Hearth and Grill Shop will host its 7th Annual Backyard Challenge Amateur Bar-B-Q Cook Off on Saturday, June 4th, 2011. Teams will compete for over $6,000.00 in cash and prizes. The team entry fee of $75.00 qualifies each team for the Gas and Charcoal Divisions. For each Division there is a Chicken and 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, however big on bragging rights.
Team set up begins as early as 4:30 pm on Friday, June 3rd, 2011, with meat inspections beginning at 6:00 pm that night. All contestants must be set up by 8:00 am Saturday morning. Judging begins at noon on Saturday with prizes awarded at 3:00 pm.
Big Green Egg, Firemagic, Weber, Tennessee Golf Cars, and Broilmaster Grills will be sponsoring the event, which not only includes the Backyard Challenge, but also cooking demonstrations, door prizes, free bottle 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 CLICK HERE for Downloadable PDF. CLICK HERE for the official ENTRY FORM in PDF.
BACKYARD CHALLENGE OFFICIAL 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 wra
pper 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 1st, 2nd, and 3rd place winner will be awarded in for both Divisions in each category.
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) Access to electricity and electric extension cords will be available on a limited basis and may not be available to all areas of the competition. Those requiring an electric outlet need to notify the Backyard Challenge coordinator prior to the event for possible consideration, as available.
16) You may cook with gas, wood, or charcoal.
17) Water and ice will not be provided.
18) The decisions by the judges will be final. A MANDATORY cooks meeting will be held Saturday, June 4th at 8:00am to go over rules and questions.
19) No pets, fireworks, or firearms are allowed on grounds.
20) Failure to follow the above rules may cause your entry to be disqualified.
21) Value of Awards will be in excess of $6,000 in cash, prizes, and products.
22) Set up times will be Friday June 3rd, 6-10pm & June 4th , 6-8am. NO exceptions. Overnight security will be provided for the event and access to restrooms will be available.
23) You must be 18 years of age to compete. 18 or younger, a parent or guardian must be present at all times.
24) Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.
Competition Tips: Don’t forget tables, chairs, awning, or other covering. Have plenty of water and ice on hand. If you are competing in the Dessert Category – Freezer space is extremely limited. Consider a Dessert that does not require Frozen Items, i.e. Ice cream. Do a checklist of what you will need. Containers will be provided for judging turn- in. Plan ahead to have fun.
Grand Champion Prize: ~ Large Big Green Egg*
1st, 2nd, & 3rd place cash and prizes awarded in each category.
Sponsors: Big Green Egg, Firemagic, Pepsi Bottling Group, Broilmaster, Weber, and Music City Metals
Disclaimer: Rules and /or prize category awards subject to change in regards to sponsorships.
Location: Hearth and Grill Shop
535 Thompson Lane
Nashville, TN 37211
(615) 255 4551
Pictures of Last Years Annual Backyard Challenge BBQ Cook-Off
The Hearth and Grill Shop Annual Backyard Challenge BBQ Cook-Off
The Hearth and Grill Shop Awards Great Prizes each year for the Winners
Last Years Contestants Preparing their Pork Ribs
The San Rafael Quartet Provides Wonderful Music all day long
Smokers and Grills of all sizes participate each year
Participants take their Grilling very Serious on this Day at Hearth and Grill Shop
Some Backyard Challenge BBQ Cook-Off Teams fine time to lay back and rest
Some participants get in some much needed sleep after a long night of getting ready
Ribs and Chickens are Items of the Day...Can't you Smell It???
The Big Green Egg is a Popular Choice of Backyard Challenge BBQ Cook-Off Participants
Oh My....Can you do it any better then this???
Each Team prepares their BBQ for the Judges
Backyard Challenge BBQ Cook-Off Teams Receive Points for Presentation
Backyard Challenge BBQ Cook-Off Judges take their judging very serious
Each Backyard Challenge Judge totals his own points for each entry
Desserts are also a big part of the day at the Annual Backyard Challenge BBQ Cook-Off
Peach Cobbler in a Cast Iron Skillet in the Smoker...Whoa!!! I can't wait!!!
Jeff M. Lunsford
