Posts Tagged ‘chicken’

Our 9th Annual Backyard Challenge BBQ Cook-Off, June 1st, Sign Up Now!!!

Wednesday, April 3rd, 2013

Hearth and Grill Backyard Challenge BBQ Cook-off

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.

cookoff-cartoonJeff M. Lunsford
“Chef Jeff”
The Hearth & Grill Shop
(615) 255-4551
(615) 244-6947 fax
chefjeff@hearthandgrill.com

See below for official rules or click to download the 9th Annual Backyard Challenge Rules and Entry Form (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 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!

Fun from 2012

See more results from last year’s cook-off.

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8th Annual Backyard Challenge BBQ Cook-Off Results

Wednesday, June 6th, 2012

A Great Big Hearth & Grill Shop Thanks to YOU!

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

Competing BBQ Cook-Off Teams Video Highlights

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Harissa Chicken Grilled over Hardwood on the Big Green Egg Recipe

Thursday, April 26th, 2012

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.

Enjoy!

Chef Jeff

 

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Katie Buys Her First Big Green Egg!

Thursday, April 12th, 2012
Big Green Egg

Large Big Green Egg

Big Green Egg

Large Big Green Egg with Handler

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

Big Green Egg Cook Book

Big Green Egg

Grill Wok

Big Green Egg

Alder Wood Planks

Big Green Egg

Grill Tool Set

Big Green Egg

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

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.

Big Green Egg

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

 

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8th Annual Backyard Challenge BBQ Cook-Off, June 2nd, Sign Up Now!!!

Wednesday, March 21st, 2012
  • When: Saturday, June 2nd
  • Where: At The Heath and Grill Shop
  • Entry Fee: $75.00
  • Gas and Charcoal Divisions
  • Chicken and Rib Categories
  • Dessert Category
  • Cook’s Meeting 8:00 am, Saturday Morning
  • Judging Begins at Noon
  • 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

See below for official rules or click to download the 8th Annual Backyard Challenge Rules (PDF).
Click to download the official 8th Annual Backyard Challenge Entry Form (PDF).

The Smokers & Drinkers Team

Getting the temperature just right!

Blue Moon BBQ was last years Grand Champion

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 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 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 sites.
  6. A 1st, 2nd, and 3rd 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 (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. 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.
  16. There is no parking allowed in the Competition Cooking Area, only unload and load.
  17. RV and overnight parking is limited. First come, First serve. Electricity is limited to the RV parking area.
  18. 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.
  19. You may cook with gas, wood, or charcoal.
  20. Water and ice will not be provided.
  21. A MANDATORY cooks meeting will be held Saturday, June 2nd at 8:00am to go over rules and questions.
  22. No pets, fireworks, or firearms are allowed on grounds.
  23. Failure to follow the above rules may cause your entry to be disqualified.
  24. Value of Awards will be in excess of $7,000 in cash, prizes, and products.
  25. 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.
  26. You must be 18 years of age to compete. 18 or younger, a parent or guardian must be present at all times.
  27. Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.
  28. 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!

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7th Annual Backyard Challenge BBQ Cook-Off, June 4th, 2011

Saturday, May 14th, 2011

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.

For more information contact:

Jeff M. Lunsford

“Chef Jeff”

The Hearth and Grill Shop

535 Thompson Lane

Nashville, TN 37211

615-255-4551

chefjeff@hearthandgrill.com

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.

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) 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!!!

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And the Winner Is…6th Annual Backyard Challenge Results from The Hearth and Grill Shop

Saturday, June 26th, 2010

 

Grand Champions: Smokes and Drinkers

Grand Champions: Smokers and Drinkers

The Ash Holes... Second Prize

The Ash Holes... Second Prize

Ol Zeke's BBQ....Third Place

Ol Zeke's BBQ....Third Place

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And it just keeps getting better! A record 20 teams competed for over $6,500 in cash and prizes, once again making the Hearth and Grill Shop’s Annual Backyard Challenge a big success. With cooperation from Mother Nature, the day shone beautiful with contestants showing up and showing off their smoking and grilling skills.

 

The judges tasted 19 different entries for ribs, 17 for chicken and six desserts. All the entries boasted their own flavor and flair from tangy and spicy to sweet and smoky. The judges came to their final decisions, but the biggest consensus was that it wasn’t an easy task. “It was like trying to pick out your favorite child. You just can’t.” said one judge, who wishes to remain anonymous. But in the end, the Grand Champion was  The Smokers & Drinkers.  Coming in a close second were team “Ash Holes”, and Ol Zeke’s BBQ took third.

 

For the Charcoal – Ribs category, the Ash Holes took first place, followed by Team Manwagon and The Smokers & Drinkers. For the Charcoal –Chicken category, it was Smokey Chews walking off with the first prize, with Ol Zeke’s BBQ and Team Manwagon following up in third. The Gas – Ribs category went to The Smokers & Drinkers, with Ash Holes in second and Ol Zeke’s BBQ in third. In the final category, the Gas – Chicken, first prize went to Rusty Nails, with The Smokers & Drinkers next and Pond Switch Smokers in the third slot.

 

You could see by the enthusiasm of all of the contestants, judges and spectators that the Annual Backyard Challenge will be around for a long time. “This is a great way to start the summer” said a spectator as he sipped on a cold beverage and inhaled the cornucopia of aromas from all of the grills and smokers.

 

Everyone from the Hearth and Grill Shop want to extend a thank you to all of the participants for making this a record turn out for the Annual Backyard Challenge. We can’t wait till next year.

 

If you would like to see all the photos from the 6th Annual Backyard Challenge, here to check out all the yummy pictures and find yourself or your friends!!  To see al of the videos, visit youtube.com/hearthandgrill.

 

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Charcoal Grilled Smoke-Roasted Chicken With Lemon & Thyme

Friday, May 21st, 2010

  

There is nothing that says comfort food more than a perfect whole roasted chicken.  It is a recipe of few and simple ingredients, but when a few techniques are perfected, the outcome is always delicious and satisfying.  lemon and thyme

 

The first thing to do is season the chicken well with lemon and thyme, which are perfect match for this recipe.  While seasoning the chicken, I also use a liberal amount of salt.  The second technique is to smoke-roast the bird rather than just smoking or just roasting in the oven.  Smoking at low temperature can produce rubbery skin, so I roast my bird over charcoal at higher temperature than I would use for just smoking.   I usually smoke-roast between 300 and 325 degrees.  I prefer to use my large Big Green Egg with a V-Rack and drip pan to catch all those juices to baste with while cooking.   

 

The third technique is to remove the chicken from the grill and let it rest before carving.  The chicken will stay plenty warm and will reabsorb all of the juices.  

 

If you are planning a party or entertaining outside, this is a great dish to prepare ahead of time and serve warm right of the grill. 

 

For the Chicken:

 

1 (4 to 5 – pound) chicken, rinsed and patted dry 

 

For the Seasoning: 

 

2 cloves garlic, chopped

thyme sprigs

1 tablespoon fresh thyme, chopped

½ teaspoon red chili flakes

2 lemons

2 tablespoons extra-virgin olive oil + some to drizzle at the end

1 teaspoon fresh black pepper

1-tablespoon salt, preferably kosher or sea salt

Butchers twine   
 
 lemon chicken

Place inside the chicken ½  tablespoon of the salt, chili flakes, garlic, and thyme sprigs.  Squeeze the juice of one lemon inside the chicken and place the halves of the lemon inside the bird.  Use the butcher’s twine to truss the chicken so it cooks evenly.  Squeeze the juice of the second lemon over the outside of the chicken.  Then rub the out side with the olive oil.  Use the remaining salt, pepper and chopped thyme to season the outside of the chicken and place in a roasting rack. 

 

Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill with the temperature reaching 325 degrees. Place the chicken on the grill with the drumsticks closest to the direct heat, as they will take a little longer to cook.   

 

Cook the chicken for 1 ½  to 2 hours or until the chicken is done when the internal temperature reaches 170 degrees.  Remove the chicken to a warm platter and cover with aluminum foil.  Allow the chicken to rest 10 to 15 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.   

 

The Hearth and Grill Shop is your Super store for Charcoal Grills and both natural and propane gas grills.  Come by this Saturday to see The Best Charcoal Roasted Chicken recipe in action as we cook on a Big Green Egg.

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Tips For Outdoor Grilling Ideas

Friday, April 9th, 2010

As we get away from dark skies, the snow and ice, and high heating bills, we begin to feel the effects of spring fever. Folks get the urge to plant something green, to feel the grass underneath our feet, to enjoy blue skies, longer days, warm sunshine and yes -“A Time to Grill”. With spring fever comes spring clean up, and some decisions to be made. Do I clean up the old grill, maybe putting a new burner or cooking grids in it or is it time to pull the trigger on that shiny, new gas grill I have been eyeing through the cold of winter. If you decide to go the second route and purchase a new grill there are some simple tips that can make the process easier. Most of these tips are really answers to questions that we are asked everyday at The Hearth and Grill Shop.outside bbq

 

Tip Number 1 has nothing to do with BTU’s, grilling area, or any other technical information. The first tip is really a question that only you can answer: “What are my grilling needs?”, “ How many people do I normally cook for?”, “ Do I like to entertain and have friends over to outdoor grill out?”, “ Do I prefer searing a steak or do I cook more hamburgers and chicken?”, “ Do I have space for a built-in island grill or is a freestanding grill better for the space available?” All of these questions factor into the size, shape, and type of gas grill you will need.

 

Tip Number 2 ties in closely with the first and that is, “What is my budget?” None of us would go out looking for a new car without an idea of how much we can or are willing to spend. Grills are a discretionary purchase – none of us must have a grill to survive, so a budget can help narrow the choices. Having a budget will help put in to focus the “must have” categories versus bells and whistles.

 

Tip Number 3 is a little more technical, but a simple one for most people. Will I be looking for a propane grill with a tank or will I be looking for a natural gas grill to hook up to the gas in my home? The advantage of a propane grill is that it is portable. If you decide to move, you can carry it with you. You can take a propane grill to the lake or camping. The disadvantage of a propane gas grill is that you seem to only run out of gas about two minutes into grilling the perfect steak. Even if you have a back up tank the moment is lost when you have to change the tank out and start over. The advantage of a natural gas unit is that, is an endless supply of gas and you never have to swap out tanks during the middle of cooking. If you have natural gas established at your home The Hearth and Grill Shop can run a gas line for a natural gas grill. Every gas grill purchased is set up for one of these two gases. Some grills like FireMagic and American Outdoor Grill are field convertible, but they are initially set up for one gas or the other. A common question is which gas is hotter or cooks better. The answer is that they perform the same.

 

Now we get into the meat of it with Tip Number 4. What material is my new outdoor grill made of and what is the quality of that material? Grills with aluminum housings are typically the most affordable. Cast and Sand Cast Aluminum housings are better and still very affordable. The adage “You Get What You Pay For” really applies at this point. The heavier the housing – the longer the grill will last. Just like the car door test, there is the lid test for a gas grill. Open and close the lid on a prospective gas grill. Does the whole grill shake and feel like it is coming apart when you open and close the lid or does it feel sturdy, balanced, and durable? What are the burners made of? Most manufacturers are using stainless steel at this point for burners. The thickness and grade of stainless steel burners are going to have a lot to do with how well the grill performs and how long it will last. The cooking grid material should also be a factor in choosing a grill. The material and thickness of that material will have a lot to do with the way it performs and holds up. We prefer stainless steel cooking grids to steel coated in porcelain enamel or cast iron.

 

At this point, Tip Number 5, it is a good idea to start asking about warranties on the parts that count. The parts that count are the parts that are essential to keeping your grill functioning properly and efficiently. The parts that count are the housing of the grill, the burners, and the cooking grids. Buyer beware – if any of these parts have a 2 year or 3 year warranty, that is probably how long they will last. The rock grate, briquettes, and igniters are relatively low cost items and can easily be replaced if they go bad, so the warranty on these parts is not as high of a priority.

 

Tip Number 6 is a statement! “All that glitters is not gold” and “All that is shiny is not Quality Stainless Steel”. Everyone likes a shiny, big, new stainless steel grill; however, just because a gas grill is stainless steel, does not mean that it will last or keep from rusting. If you are interested in a stainless steel gas grill, settle for nothing higher in grade than 304 stainless. Most manufacturers that produce quality stainless steel grills readily offer the grade of stainless steel used, but if the grade of stainless steel is not evident on the grill you are interested in, try the magnet test. Take a simple refrigerator magnet and see if it will stick to the grill in question. If it is stainless steel and the magnet sticks, it is NOT a grade of stainless you will want to purchase for the long run. 302 and 304 stainless steel have enough nickel in them that a simple magnet will not stick, they will not rust, and this is the material you are looking for. Again, “the get what you pay for” rule applies here as 302 and 304 stainless steel are not inexpensive materials and if you think the deal is to good to be true, it probably is.

 

Now that the outside of the grill has been discussed, Tip Number 7 deals with the interior of the grill. A good rule of thumb is that the more BTU’s or heat that a grill can produce, the heavier the components on the interior should be. High temperatures with lightweight material equals having to replace the burner/burners and cooking grids within a couple of years of purchase. Examining the warranty on the burner and cooking grids ahead of time should be a sign of the quality of the materials on the inside. Brands, such as, FireMagic and Broilmaster produce high temperature grills for searing steaks, fish, etc, but also have lifetime warranties on the burners and cooking grids. The American Outdoor Grill is also a high BTU grill with 15-year warranties on the burner and cooking grids. All three are excellent examples of combining performance with durability.

 

outside free2

Tip Number Eight. After choosing your grill, have it professionally installed and then routinely serviced by a certified technician. Propane grills obviously do not need to be installed, but proper assembly and set up is important to the grills performance. Natural gas grills do have to be installed and may even require a gas line being run. The warranty on the grill may also improve by having the grill professionally installed and you can be sure that your investment will be working at maximum performance and efficiency. Having the grill routinely serviced will keep that grill performing at peak levels and increase its longevity. The Hearth and Grill Shop not only sells the best grills on the market today, but we also install and service everything we sell.

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Charcoal Grilled Chicken Under a Brick With Rosemary & Lemon on the Grill this Saturday at Hearth & Grill Shop

Wednesday, April 7th, 2010

What does an every day building material and dinner have to do with each other?  If you want 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 brick ensures the chicken will 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 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 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

1 tablespoon salt, preferably kosher or sea salt

 

In a mixing bowl combine the garlic, rosemary, chili flakes, black pepper, and lemon juice & zest.  Whisk in ½ tablespoon of the salt, then whisk in the oil.

 

For the Brick:

 

2 standard bricks or pavers

Heavy-duty aluminum foil

 

Wrap the bricks or pavers in layers of the aluminum foil and reserve.  

  

  

 

Charcoal Grilled Chicken Under A Brick With Rosemary & Lemon

brickchicken2brickchicken1

 

 

 

 

 

 

 

 

 

 

 

 

 

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 aluminum foil covered bricks inside directly over the fire to also preheat.

 

Remove the chicken from the marinade, allowing some of the excess olive oil to drain off, and season both sides with the remaining 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.  Place the hot bricks on top of the chicken and cook skin side down until the skin becomes crispy and browned, about 15 to 20 minutes.

 

Set the bricks 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 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 more lemon juice and olive oil.

 

The Hearth and Grill Shop is your Super store for Charcoal Grills and both Natural and Propane Gas Grills.  Come by this Saturday to see The Best Chicken Under a Brick recipe in action as we cook on a Big Green Egg.

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