Meat The Smoker – Lukas Dick

Today we meet: Lukas Dick

( @grillbox_ld_kistensau on Instagram, and for German Speakers LD-Kistensau on Facebook, for non German Speakers im here with you in this Group 😉 )

Age: 28

Location: Austria 

Profession: Construction Site Manager

How much time in the group?

Since 29th January 2020

How did you hear about the group?

Don’t remember but I think, someone shared it on Instagram? I was interested and boom I’m here…

When did you start smoking and why?

Not sure but my first self-made grillbox (in Austria called “Kistensau”) was probably made in 2013. In that Box I started making Pork Belly for our Family, then I was invited more and more by Friends for their Birthdays, and any other Celebrations cause it was easy to handle a lot of People at the Same time with not much effort. Then it was getting more and more and more!

Tools you use (smokers/grills and more):

1x Grillbox (internal Dimension 230×200 inch) 

1x Big Boy Grillbox (i.D. 400x200inch)

1x Weber Kettle 22‘‘ with selfmade Pizza Attachment & selfm. Skewer Attachment

1x very old small Pillar Grill

In making Process currently (sitting already in the Workshop) will be an Vertical Offset Smoker and a Fire drum 

What is your most valuable/important tool from your BBQ equipment?

Defintily my Grillboxes, thats how i started and shown in my Logo (burning Box with my initials inside), ist a thing what not everyone has and gives me a bit of a unique bonus in my Area. But during Corona due to no Celebretions there sitting now mostly around, but it gives me time improving my skills on the Weber Kettle and later the Smoker. So ill make the best out o fit.

Favorite cuts + way of preparation:

The main good thing on my Boxes is that I’m very flexible and cook everything everywhere without needing anything just some Fire Wood. So I grab everything needed put it on the Trailor and done. I love doing it for someone else, as the cooking time is about between 3-6hrs it’s a long time being always there and start drinking beer with the Person who invited me 😀 and still stay a bit sober to have everything in control. Usually, I will do all cuts and preparation locally to show the People how I do it.

What is your winning recipe?

Its probably my “Bratl a da Rein” -> Pork Belly in my Grillbox, or the original “stelze” -> Pork Leg. I’ll buy the meat already cured on the Local Butcher, trough the Curing Process it doesn’t need much of Seasoning. But in the Box the Crust gets really amazing, I haven’t got the same result in my kettle grill. In the same go, I have all the Side dishes in the box wich gets perfectly seasoned trough the dripping Belly too!

What is the most bizarre thing you made?

Puh, I’ve read People making Alligators here, that is something I can’t keep up 😀 my most bizarre Food was Ostrich Steak cause it’s not very usual in here.

What did you learn from the group?

A Lot! It gives me everyday ideas about what to make. It’s a lot of inspiration all over the World to consume here. I Love it!

Another hobbies:

When I’m not on the Grill, I‘m in my Workshop building Stuff. As a Site Manager, I need the Compensation of Meetings and all the Stuff what’s going on. So that’s a Place where I can really Shut down and Enjoy. Probably some of you have seen me making Cutting Boards or right now additional to the awaiting Smoker and Fire Drum, I’m in a hurry to build up 5 new Boxes to Sell.

Message to the nation:

Due to the Corona Situation keep your heads up, and hope you all stay safe. Be Positive it’s getting warm now and don’t let the grill get cold!! BTW hope my Grammar isn’t that bad, but Keyboard Layout is in German so everything shown with a typical Red Line below 😉

 




Meet “The smoker” Beto Santoyo



Instagram:  bbq_bboy


Age: 42

Location: Chicago, IL

Profession: Senior Sound Designer/ Audio Engineer


 

How much time in the group?

4 months

How did you hear about the group?

Bob

When did you start smoking and why?

I suppose my love for grilling and smoking started with my affinity for fire as a kid. I remember when I was young I would really get excited for a family picnic in the park. That meant that I can help my dad set up the charcoal grill, light the fire, and cook some meat with him. Cooking outside is also a huge departure from my daily work activities. It really helps me reset and enjoy my time home with good food and my family. 

Tools you use (smokers/grills and more):

I currently own a Kamado Joe Classic III, Camp Chef 24” Pellet Smoker with Sidekick, Ottowilde Grill, Camp Chef Flattop 600, and a 2007 Weber Genesis propane grill I keep for sentimental reasons. 

What is your most valuable/important tool from your BBQ equipment?

Hands down my most valuable tool is my Thermoworks MK4 Thermometer. I can’t stress how important it is to have a well-calibrated thermometer. Trust me, you will alleviate tons of headaches, burnt or uncooked food, and most importantly time & wasted money. No matter what your cooking on, a kettle, barrel, pellet, offset, kamado, flaptop, or even your kitchen oven, take the guesswork out of cooking with the help of a well-calibrated thermometer. 

Favorite cuts + way of preparation:

I’m a huge fan of Prime Rib Roasts and Bone-in Pork Loins on the rotisserie. 

What is your winning recipe?

Well, my team recently won 5th place in the 2019 World Food Championships in the steak category. So, I’ll say steak. 

What is the most bizarre thing you made?

Grilled Octopus 

What did you learn from the group?

I’ve learned that while we all have different tastes, cooking methods, recipes, and fuel preferences, the goal is always the same, cooking better BBQ. We are all here to learn. By no means do I consider myself a Chef, Master of any grill nor a Pitmaster of any kind. I’m just a foodie who loves to cook outdoors for my family and friends. This hobby has now blossomed into a passion and I am excited to share what I’ve learned with anyone who wants to listen. 

Other hobbies:

I’ve now entered the arena of competitive cooking with some success. It’s not cheap and very frustrating at times, but man it is fun! I’ve always liked photography and taking pictures of my food has opened me to the world of food photography and styling.

Message to the nation: 

Keep cooking, keep asking questions (no matter how silly they may sound). You get better at cooking good BBQ by cooking bad BBQ and learning along the way. Learn from your mistakes & don’t be afraid to experiment. 

Picture of your smoking and your most successful cooks: 

😊 My Instagram @bbq_bboy account is a repository for all my successful cook pictures and recipe videos.

 

 

Thanks Beto! 

#smokeon 




The Best Collection You Will Ever See – Interview With Festus Porkmeyer

Today we meet:

Clay Steres

Age:

46

 

Location:

Lexington, KY

Profession:

Restaurant General Manager

How much time in the group?

Just a month or so ago

How did you hear about the group?

Found on Facebook 


 

When did you start smoking and why?

I started trying to smoke meat 15+ years ago on a regular charcoal grill with not much success!

When did you start your crazy collection and why?

The collection started actually with BBQ sauces and rubs. I also started to grow some of the hottest peppers on earth and with assistance from my chef, we began to make salsa, pepper jelly, and hot sauce. From there the hot sauce part of my collection really took off and things got out of control quickly!!! 


 

Do you remember your first hot sauce in the collection?

I do not remember my 1st sauce but the first craft hot sauce I got was from Tom Motta at Allegheny City Farms out of Pittsburgh. Great guy, fabulous company!

Do you know how many hot sauces you have in your collection or you lost track?

Well I have lost count at this time but closing in on 2,000. That being said I have doubles of a good amount of my sauces. I started with just collecting but couldn’t take looking at them and not trying them. 

 

 

 

 

Tools you use (smokers/grills and more):

I have a Primo Smoker, also have a Gas and Charcoal combo grill with side burner.

What is the most valuable/important tool from your BBQ equipment?

Hands down Primo Smoker took my Smoking game up a couple of notches! 


 

Favorite cuts + way of preparation:

Love to use Pork Butts, Ribs, and some brisket. I have tried some different methods with my butts from doing nothing other than rubs to brining overnight, to injections, to trying all 3 ways. Ultimately its how much time I have to put into it.

What is your winning recipe?

Simple, my winning recipe is to have fun and drink beer while smoking!

What is the most bizarre thing you made?

I really haven’t gone down that road.

What did you learn from the group?

I’ll be honest I just joined FB after this pandemic hit and have been working more days than usual trying to save some jobs and keep lights on, so I haven’t been apart of the group that much yet. The one thing I can take away from the group so far is the amount of love people have for BBQ and sharing that love with everyone else.

Other hobbies:

That’s it, you got my life in a nutshell, Restaurant work, hot sauce (some BBQ) collecting, and firing up the grill/smoker as much as possible. I also this past year became a big fan of going to Lake Cumberland! 

Message to the nation:

Stay safe and Stay healthy!


 

#smokeon🔥




Markus Kaufer Main Image

Markus Kaufer

Today we meet:

Markus Kaufer, BBQ video creator at @0815BBQ, married with 5 kids.

Age:

41.

Location:

Düren, Germany (near cologne).

Profession:

Head of financial department for a medium-sized company for heating and climatic systems.

How much time in the group?

App. 6 weeks.

How did you hear about the group?

I was invited to join.

“It’s tiiiiime to grill”

Markus Kaufer

When did you start smoking and why?

8 years ago I bought my first smoker after a discussion with my colleagues. I was always the one who was cooking for the family, so I decided to keep doing that outside. In this time the topic of “barbecue” in Germany was not very popular. That’s why I decided to start a blog, followed by YouTube, Facebook, and Instagram. By now, a quarter million people are following my recipes and videos every day.






Tools you use (smokers/grills and more):

I have something between 10-13 grills:

  • A southafrican Braai
  • BroilKing Imperial Gasgrill
  • BroilKing Vertical smoker
  • BroilKing KEG (kamado)
  • Weber Mastertouch GBS
  • GMG Daniel Boone Prime
  • Weber go anywhere Gas
  • Weber go anywhere charcoal
  • ProQ Watersmoker
  • Beefer
  • Longhorn steaker (a bigger beefer)
  • An oldschool brick and morter grill
  • 2-3 dutch oven
  • And plenty of additional equipment

What is your most valuable/important tool from your BBQ equipment?

My Chroma Porsche Design knifes.

Favorite cuts + way of preparation:

I love a lot of different Steak cuts, but my absolutely favorite cut is pork belly. There are so many ways possible: low and slow pulled pork belly, crispy Asian pork belly, char sui, burnt ends, Sous vide, Italian porchetta and many more

What is your winning recipe?

Sweet and smoky pork belly burnt ends.

Ingredients:

  • 2 kg. of pork belly
  • 5-6 tsp of BBQ-Rub
  • 3-4 tsp of brown sugar
  • Honey or maple syrup
  • 150 gr. Butter
  • BBQ-Sauce
  • A dash of beer

Directions:

  1. Dice pork belly and season with Rub
  2. Smoke diced pork belly low and slow for 2 hours
  3. Put in a bowl and add sugar, honey and butter, smoke again for 45 minutes
  4. Add sauce and beer and let simmer for another hour!

Enjoy 🙂 

What is the most bizarre thing you made?

Due to the fact that my focus as a video creator is on creative recipes, there might several things that seem bizarre for other people. Jägermeister based BBQ-sauce, chicken with lemon breast’s, Sous vide whiskey flank steak just to name some.

What did you learn from the group?

I definitely learned, that smaller groups with interested people are way better than those big BBQ groups.






Other hobbies:

Soccer and beer.

Message to the nation:

It’s tiiiiime to grill

Recently we started activity in our Facebook group called “meat the smoker”.

It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.

To be the next meat the smoker you can email us to bob@artisansmoker.com and get the template and you will be shown here, contact us >>

#smokeon




interview with rob shannon main

Interview with Rob Shannon – Owner Of Midtown BBQ

The Owner of Midtown BBQ is Rob Shannon, Canadian Pitmaster with a big heart and BIG skill and passion for meat. 

We first got to hear about Rob and his restaurant in the story of “Wagyu brisket by mistake“. Eric, one of our group members asked Rob to help him prepare the A5 Wagyu brisket that he just got by mistake and Rob helped him more than he expected.

That’s when we understood that Rob has the same principles as us, and is always willing to help for a BBQ lover in a need and that’s exactly what he did! 

We decided to reach out to him and ask him a few questions to get to know him and his story. 

let’s start.

Hey Rob, tell us a few words about yourself, how old are you? where you originally from?

Hey Bob, I’m 36, was born in Western Canada near Vancouver. I have lived all over the world, but have been settled in Japan for the past 10 years. My great grandfather was born in the. South, and it was through my grandfather (his son) that I first got introduced to BBQ 

When your romance with BBQ started? was it love at first sight?

My family were always big into grilling and BBQ, so my interest began from a young age. We used to have these huge end of summer parties with 100+ people (tents, campers etc.) on our grandparents property. We had kegs of beer, a swimming pool, and a whole hog turning on a spit over coals all day long. Hard not to fall in love with that!

How did your restaurants start? a lot of our readers have a dream to open a place of their own such as a food restaurant or to give catering services, but they don’t know where to start, what can you recommend to them?

My career began in restaurants and hotels. I worked for big companies until I had enough capital and experience to open my own place. There were a lot of aspects of the business I didn’t know about when I started my first restaurant, but the best way to learn is by doing. If I had any regret it would be that I didn’t pursue an entrepreneurial path even sooner. 

My biggest piece of advice is to learn all facets of operations. If you can’t do all the positions in your restaurant/cafe/food truck yourself with some proficiency, you will always be at the mercy of someone or something.

Burger

You’ve had a restaurant named Sienna, tell us a few words about Sienna and what actually made you come to Japan and open a restaurant here? Where the idea came from? It must take
a lot of courage.

My first restaurant Sienna Steak & Smokehouse, was located down a quiet back street in Nagoya, Japan. It was on the second floor of a nondescript grey building – you had to walk up a spiral staircase to get to the front door – very difficult to find. Beggars can’t be choosers, and I was lucky to find a person willing to lease a space to me. I think for a first location, there are a lot kinks that need to be worked out. So better finding a place with the lowest rent, and work on developing the concept, menu, business model, marketing etc. It was a struggle to get customers, but once we built a following, it was never going away, and it made it that much easier when we relocated a few years later to a much bigger/better location.

Midtown BBQ

I have read in one interview you did, that you insist and put a lot of effort to keep your relationship with your staff and your workers, that’s pretty rare these days in the industry,
how you can explain that?

Many operators have a cost-centric focus, that makes them think hiring part-time hourly staff and managing that time to be as efficient as possible, is a winning strategy. I personally think finding quality people, paying them livable salaries, and creating an environment/work balance they can be happy with long-term is a much better strategy. I have almost zero turnover, I only have a select few part-timers working in the company (their choice not mine). There are so many benefits to this approach that are not as easily quantified, but 6 years of continued success for us, is evidence enough for me.

I know that’s a hard question, but if you could choose your favorite dish in Midtown BBQ, what would you choose?

Other than the obvious A5 Wagyu Brisket, I think our spareribs are really our signature items. Growing up, ribs were one of the most commonly BBQ’d meats in my family. So I have learned a number of techniques and approaches. I eventually developed my own ideas, and what you see at Midtown today is the result of years of tinkering with recipes and techniques to get where they are.

Midtown BBQ Ribs

You serve in your restaurant an A5 wagyu brisket since the brisket is so American, I wonder how do the Japanese people react to the brisket?

Japanese people are always blown away by the brisket (or any of the BBQ for that matter) as their idea of BBQ is simple grilling. They don’t really have methods of dry low and slow cooking in Japanese food, anything tough is done as a braise or simmer in liquid generally. But it’s great to surprise them with a new type of food. 

To be honest, we often enjoy the reaction of Americans as well, we get a lot of people from the South coming through Japan connected with manufacturing or the military, and the last thing a guy from Texas experts to eat in Nagoya is ‘’the best brisket he’s ever had!’’ So that’s always fun too when it happens.

Thanks so much for talking with us Rob! I wish you good luck with your future business and keep doing an awesome job!
Is there a message to the nation that you’d like to say to our
readers?

Pleasure to be a part of this. Appreciate what you guys are doing, creating places for people to share their information and passion about BBQ. We will continue doing our best to promote the food culture in the Far East!

Midtown BBQ – Nagoya

Midtown BBQ – Yokohama




Luther Hollis III (Trey)

Today we meet: Luther Hollis III (Trey)

Age: 42 (43 in December)

Location: Royal Palm Beach, FL

Profession:

In my 9-5 my title is “Digital Media Production Tech” at a Christian University – Basically, I make videos for online courses. However, I’m currently taking steps toward becoming a full-time BBQ Caterer and then ultimately establishing my own BBQ joint with my wife.

How much time in the group?

Not sure…but I know I got in the group when there were only about 250 members.

How did you hear about the group?

Personal invite from Bob the Grillman.

“Ignore the trolls, cook what makes you and your fam happy!”

LUTHER HOLLIS III (TREY)

When did you start smoking and why?

I started seriously BBQ/Smoking around 2008. My “why” is a long story but I’ll condense it. I lived with my grandparents in Los Angeles for a few years in my teens and my grandfather (Pawpaw) made the best BBQ I’d ever tasted. I remember going to the fridge at 2 in the morning and grabbing a cold rib and eating it right there the light from the fridge.

Then, when I got back to living with my pops and stepmom, my pops would throw down with his vertical UDS – but it was different than how you see them today… he had a door cut out on it. Fast forward to my adult years – my Pawpaw passed away, my pops occasionally Q’d, and none of my 4 brothers knew how to Q. So, me being the eldest of 5 brothers, I took it upon myself to carry on the Hollis family BBQ legacy. And that’s my “why.”




Tools you use (smokers/grills and more):

For smoking, I roll with my Weber Smokey Mountain 22.5 (Black R2D2) and my Oklahoma Joe Longhorn. For grilling, I have an older Char-broil smoker/grill (which was my first smoker after someone stole my 22’ kettle when I was living in an apartment) – the firebox began rusting thru on the bottom after about 4 years so I converted to strictly grilling on the “OG”. And finally, my other grill was gifted to me by my next-door neighbor and it’s a beast of a grill – the Char-broil 940X with cast iron grates. He said it was too big for him and his wife and he knew that we BBQ a lot so he wanted it to have a good home.

Besides the main cookers, I use a chimney starter to get the fires started. I have a veggie grill basket, a fish grilling platter, a boning knife, a cimeter knife (like my grandfather used), and an instant to check temps.

Favorite cuts + way of preparation:

Too many to list here but I’ll go with my top 3.

  1. Ribs – pork ribs, either baby backs or spares. I season them with our Third’s Beef & Pork rub at least an hour before putting on the smoker. No sauce needed.
  2. Pork Belly Burnt Ends – I follow the Malcolm Reed recipe but make tweaks and change up the glaze sauce adding white peach cranberry sauce instead of apple juice, and the BBQ sauce I use is a combo of Heinz’s Carolina vinegar sauce and a local sauce called “Blue Front.”
  3. Third’s Brisket – I trim the fat and season with our Third’s BBQ Beef and Pork rub at least an hour prior to putting in the smoker. No sauce needed.

What is your winning recipe?

Not sure as far as “winning” but based on popularity, I’d say there are a few – our Smoked French Onion Oxtails, our Smoked Brisket S.O.S., our Baby Back Ribs, our Smoked Brisket, and our Smoked JamaiCuban Jerk Pulled Pork Burritos.




What is the most bizarre thing you made?

Probably the 4 different flavors of smoked oxtails that we make. Traditional BBQ, Cuban Rabo Encendido, JamaiCuban Jerk, and French Onion. People don’t expect these flavors when it comes to oxtails.

What did you learn from the group?

The biggest lesson I’ve learned is to experiment. I’ve seen sooooo many great cooks here and awesome dishes. As a BBQ community, we have to be willing to push the boundaries and go above and beyond what is expected…new flavors…and new BBQ experiences.








Other hobbies:

Traveling with family to the Florida Keys, Orlando (Disney World), and Atlanta where my Pops lives. Volunteer Coaching for kids Football at i9Sports. Being a Rum Drinking Pirate! Arrgghhh! Teaching my boys the art of culinary expression. Making hip-hop beats. Writing poetry. Learning marketing tactics. And just overall research on entrepreneurship.






Message to the nation:

“Ignore the trolls, cook what makes you and your fam happy!”

Recently we started activity in our Facebook group called “meat the smoker”.

It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.

To be the next meat the smoker you can email us to bob@artisansmoker.com and get the template and you will be shown here, contact us >>

#smokeon




Joe Thomas Main Image

Joe Thomas

Today we meet Joe Thomas.

Age: 28.

Location: Palm Beach County Florida.

Profession: Behavioral Specialist for special needs students at local High School Delivery driver on the weekend for some extra “play” money.

How much time in the group?
Not positive, but quite a few months now at least.

How did you hear about the group?
Our wonderful group leader Bob TheGrill man sent out a wonderful private invitation.

Being different and being you, is what makes you and your BBQ so special! Be special. Be YOU!

Joe Thomas

When did you start smoking and why?
2 years ago I have gifted a masterbuilt charcoal bullet smoker for Christmas, did two pork butts and immediately fell in love with a new hobby!

Tools you use (smokers/grills and more): Going from most used to least

  • Pro series Vertical Pit Boss pellet smoker
  • 22″ Webber Kettle
  • Walmart 12″ portable charcoal grill
  • Charbroil 6 burner gas grill

Favorite cuts + way of preparation: I am a 100% steak man. Give me a New York strip or a filet to reverse sear and I’ll love you until I have my next one.

I go with a heavy Salt and Pepper rub, topped with a good sprinkle of thyme. When planned ahead I allow a 24+ hour “brine” for the steak to absorb all the flavor.
When doing it on the spot, I do a minimum of two hours brines. Then smoke at 180° to an IT of ~115°, where I immediately transfer it to a 1000° searing surface.

What is your winning recipe?
My winning recipe would have to be my Jerk Pork Butts or my “Hellfire BBQ Chili“, which is made from my Jerk Butts and Briskets that were smoked 15+ Hours.

What is the most bizarre thing you made?
???
Unfortunately, I don’t have anything “bizarre” in my repertoire. YET!
I’m waiting for a chance to catch one of these invasive Iguanas that are running rampant in South Florida though. They’re called “Chicken of the Trees” in the Caribbean ?.

What did you learn from the group?
It’s impossible to narrow it down to one specific thing. This group shares limitless knowledge. Not a day goes by where I don’t find something new or interesting that I want to try. Be it a recipe or technique, the hints, tips, and tricks never stop.

Another hobbies: Eating other BBQ ??.
Being as I work 7 days a week, I LOVE sitting at home doing NOTHING when the chance presents itself. Sitting down. Having a drink and relaxing with my lady. Watching a scary movie. A perfect evening.

I also enjoy stand up comedy VERY much and try to catch any good names that come local, as well as Open Mic nights.
Lastly, on breaks during the school year, I love world travel. It is my goal to make a new country, every year.

Message to the Nation: My message to the nation would be simple. Do what pleases you. Do what your family likes. Don’t conform to other’s standards and stress yourself to be “like everyone else”.
Being different and being you, is what makes you and your BBQ so special! Be special. Be YOU!




Brad Woods Main image

Brad Woods

Today we meet: Brad Woods

Age: 42

Location: Oak Hill, Ohio.

Profession: Automotive Detailer.

How much time in the group? Two or Three Months.

How did you hear about the group? I was invited by a member.

When did you start smoking and why? About 10 years ago, because I enjoy cooking and spending time outdoors.

If you’re new to smoking and grilling, keep practicing and cooking. Never give up on things you enjoy doing.

Brad Woods

Tools you use (smokers/grills and more): I like my carbon steel knives, wooden cutting boards (anything vintage).I also use and collect cast iron cookware. Weber kettles are my go-to smokers and grills, although I also use an ugly drum smoker and cook on an open-pit once in a while.

Favorite cuts + way of preparation: Ribeye steaks, salt, pepper rub. I like giving my steaks a good slow smoke, then a hot sear over raging hot coals.

Beef brisket because I like the challenge. I usually give them a pretty good trim, rub with salt and pepper. I normally smoke my briskets at 275° and they always turn out great. (I like doing chuck roast using the same method).

Ribs. I enjoy making a homemade rub for ribs usually. I always remove the membrane and smoke my ribs anywhere between 4 to 6 hours at 250° to 275°, depending on the cut. The bend test never fails.

Wings. Any decent rub works great on wings and they are fun to smoke or grill. I like doing them over low and slow direct heat because it renders the fat out of the skin the best for a crispy result.

What is your winning recipe? I’d have to say my smoked chili.

Hickory Smoked Chili

Ingredients

  • 1.5 pounds of ground chuck.
  • 1-14.5 ounce can of tomato paste.
  • 1-can of dark red kidney beans.
  • 1-can of black beans.
  • 1-can of chili beans in chili sauce.
  • 1-can of lucks pinto beans, flavored with pork.
  • 2-cans of diced tomatoes with green chilies.
  • 1-can of diced tomatoes.
  • 2-tablespoons of cocoa.
  • 2-medium diced onions.
  • 2-Tablespoons of Worcestershire.
  • 1-Tablespoon of smoked paprika
  • 1-Tablespoon of your favorite chili powder.

Directions

  1. Prepare grill for indirect heat.
  2. Brown the beef on the grill using direct heat.
  3. Dice and add onions and cook until translucent.
  4. Add the rest of the ingredients to the pot and stir well.
  5. Add some hickory wood chunks to the hot coals and place the chili over indirect heat.
  6. Smoke at 250° to 300° for 2 to 3 hours stirring every 15 to 30 minutes or until done. The chili should be slightly simmering and very hot.
  7. Serve hot and top with sharp cheddar cheese.

Hickory Smoked Chili

What is the most bizarre thing you made? Dorito crusted steak topped with nacho cheese.

What did you learn from the group? Learned several new smoking methods.

Other hobbies: I enjoy hunting, fishing and spending time outdoors.

Message to the nation: If you’re new to smoking and grilling, keep practicing and cooking. Never give up on things you enjoy doing.

Recently we started activity in our Facebook group called “meat the smoker”.

It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.

To be the next meat the smoker you can email us to bob@artisansmoker.com and get the template and you will be shown here.

#smokeon




Jason Wiljanen

Today we meet: Jason Wiljanen

Age: 43

Location: Wentzville, MO

Profession: I was a contractor, we had our daughter the same time my wife finished her Master’s Degree so we made a decision that I would step back and take care of the kids while she progressed in her career. So now with the kids older, I have more time to pursue what I enjoy. BBQ catering and other areas of cooking.

How much time in the group? I’m a noob… 1 Week

How did you hear about the group? Invite 

When did you start smoking and why? I guess around 15 years ago. I picked up a Brinkmann Charcoal Grill and I was looking for a recipe for something when I came across a group based on Smoking and BBQ. I ended up diving right in and I’ve loved every minute. 

You do you! Try new things, forget about what you “know” BBQ or grilling is and make it your own. Just because something has been done a way for years doesn’t mean there isn’t a better way or even a way you prefer.

Jason Wiljanen

Tools you use (smokers/grills and more): After many different types and brands I’ve ended up with a Yoder YS1500S and a Yoder YS24x36. All my tools are Grillbeast. 

Favorite cuts + way of preparation: I’m a beef guy. If it’s beef I love it and I will cook it. But if I had to pick it would be Prime Rib. My go-to is a Garlic Herb Marrow Butter Crusted smoked at 275 until 125. I could live off Prime Rib, Fries and a Salad. 

What is your winning recipe? I can’t really say I have one. It’s very rare that I do the same thing twice, I try to switch it up and do new ways every time I make something.

What is the most bizarre thing you made? I haven’t really done anything bizarre. I tend to stay in the lane of what my family and I like. I do try and take everyday dishes and work them out to cook on the smoker or grill. 

What did you learn from the group? Man, groups give you such a vast exposure to other people’s methods, ideas, etc. You can always learn when you’re surrounded by all these people that share the same love you have for BBQ.

Other hobbies: I really don’t have any other hobbies, I stay busy enough. I’m a Certified SLBS Judge and I’m getting into some Competition BBQ myself to have some fun.

Message to the nation: You do you! Try new things, forget about what you “know” BBQ or grilling is and make it your own. Just because something has been done a way for years doesn’t mean there isn’t a better way or even a way you prefer. Whether you’re making Waygu Brisket on a $5000 smoker or a Hotdog with a match stick, if it’s good… You are doing it right.

Recently we started activity in our Facebook group called “meat the smoker”.

It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.

To be the next meat the smoker you can email us to bob@theartofsmokeandgrill.com and get the template and you will be shown here.

#smokeon




Dean “Schuey” Schumann

Today we meet: Dean “Schuey” Schumann.

Age: 47.

Location: Melbourne, Australia.

Profession: International Man of Mystery, TV Host and Photographer.

How much time in the group? About a week so far.

How did you hear about the group? When Bob Thegrillman invited me, so you can either blame him or thank him for my presence.

When did you start smoking and why? I only really started dabbling in smoking a few years ago. Grilling is more common here in Australia but more and more people are now embracing the “Low n Slow” method.

Enjoy the little things because, at the end of everyone’s journey, it is those “little things” you will most cherish.

Dean “Schuey” Schumann

Tools you use (smokers/grills and more): I’m a Weber collector. I currently have around 50 in my collection from small Go Anywheres and Smokey Joes, to the larger Weber Smokey Mountain bullet style smokers. So these are my main tools of the trade.
Also, a lot of attachments and add-ons that some barbecuers have made here in Australia for Weber’s.
Beer and whiskey, man cannot smoke alone or thirsty.

Favorite cuts + way of preparation: We are big lamb eaters here, so I have a few ways of doing lamb. I love smoking lamb shoulder to make pulled lamb. I love reverse searing a rack of lamb. I also love my seafood, either cooking it hot and fast or smoking trout, salmon or other fatty fish. Other than that, it the good old chicken wing, we demolish our own body weight in them some weeks.

What is your winning recipe? My actual winning recipe is buttermilk brined, Dorito encrusted chicken wing coating that has won plenty of awards so far.

What is the most bizarre thing you made? HaHa, see the above buttermilk brined, Dorito encrusted chicken wings.

What did you learn from the group? So far, that you all seem to get along and share some great tips and tricks, so keep it up.

Another hobbies: Photography, I liked it that much I studied it at night and become a fully qualified photographer.
Collecting and restoring old Weber’s. 

Although you are asking about other hobbies, I’ll have to include more BBQ stuff, like bringing an idea of mine about a BBQ show to life, from initial idea to concept. I told a guy I knew who produced a few shows about my idea, from there we brainstormed and the rest is history. It aired this year in Australia and has now had a couple of re-runs, it is available to watch online and they have offered us a second season.

Message to the nation: Relax a little. Don’t take life too seriously. Enjoy the little things because, at the end of everyone’s journey, it is those “little things” you will most cherish. Oh and drink whiskey.

Did you know that Dean Schumann has a Youtube channel?

Recently we started activity in our Facebook group called “meat the smoker”.

It’s a small interview with our group members, we get to know them a little better.
Everyone is welcomed to participate.

To be the next meat the smoker you can email us to bob@theartofsmokeandgrill.com and get the template and you will be shown here.

#smokeon