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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-14-2011, 08:32 PM   #1
PatioDaddio
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Default Kingsford University 2011 - Part One (lots of pics)

Kingsford University 2011 - Part One

Last weekend I was privileged to attend Kingsford University in fabulous
Las Vegas. This was my first time attending, and was it ever a treat! To be
able to spend three days as a guest of Kingsford in the company of a
legendary champion barbecue cook and other barbecue aficionados is a
great honor. Oh, and it was also my first time as a NASCAR race spectator.



We stayed in suites at The Signature at MGM Grand, and the rooms were
great!



My suite overlooked the airport and, as an Air Force veteran, that was a
great bonus. Watching planes take off in silence from 36 stories makes
them look like model airplanes.



We arrived Friday and they held a welcome dinner that evening at the
outstanding Craftsteak restaurant inside the MGM Grand. When I say
"dinner", I really mean an extravaganza of food and drink. I lost count of
how many dishes we were served, but it included some absolutely
incredible steaks and side dishes. Unfortunately, I left the good camera in
my room, and the cell shots were just awful. Sorry.

Saturday morning we were up bright and early to head to the Las Vegas
Motor Speedway for a full day of demonstrations, barbecue, food, and
camaraderie.

The venue was set-up in the parking lot amid a vast sea of huge RVs and
every kind of tailgating rig you can imagine. I heard that there were
180,000 spectators for the race and, based on what I saw in the parking
lot, I think every one of them brought an RV.



We were right in the thick of the NASCAR tailgating scene. It reminded me
of some of my previous barbecue competitions. It was warm, sunny, dusty,
smoky, festive, and fun.



Our barbecue professor was none other than 10-time world champion
pitmaster, Chris Lilly of Big Bob Gibson's Bar-B-Q in Decatur, Alabama.

In addition to competition barbecue and running things at the restaurants
he also authored Big Bob Gibson's BBQ Book in 2009.

If you want to learn from a true professional and gentleman, Chris is your
man.



Chris kicked off the day by giving us a tour of the pit that he was using for
the weekend.

This totally custom pit from Pitmaker in Houston is off-the-chain! This
beast features an offset cooker, vertical smoker vault, huge grill, side
burner, storage, and work surface.


Photo courtesy of Meathead, AmazingRibs.com

Oh, and yes, that is indeed a motorized flat screen TV. You don't want to
miss the race or the game while you're cooking, right?



The craftsmanship, fit and finish, attention to detail and wow factor of this
pit are truly outstanding. You can think of it as the Bentley of pits.



Pitmakers Victor Howard (left) and George Shore are a couple of nuts that
were a blast to hang out with. There's no chance of losing these guys in a
crowd.



Next Chris gave us a brisket prep demonstration and discussed the
process that makes a championship product.

His approach is very simple, which I really appreciate. One tip that I've
used which works really well is to liberally coat the brisket with a paste of
beef base and beef broth before putting the rub on. The paste helps the
rub adhere, and it also helps create a great bark and au jus.



He was using American Wagyu briskets from Snake River Farms. These are
all the rage on the competition circuit, and for good reason. The quality is
incredible.



In part two I'll cover the rest of day two, which included many more great
demos and a ton of food.

-----
John

Last edited by PatioDaddio; 03-14-2011 at 10:16 PM..
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Unread 03-14-2011, 08:39 PM   #2
Smoothsmoke
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Wow, I'm so jealous!!!!1
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Unread 03-14-2011, 08:46 PM   #3
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Oh man, you left me hanging!
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Unread 03-14-2011, 08:47 PM   #4
El Lobo
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Great coverage. Looking forward to part 2.
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Unread 03-14-2011, 08:49 PM   #5
PatioDaddio
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Thanks. It'll take me three posts to get through it all.

John
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Unread 03-14-2011, 08:54 PM   #6
NorthwestBBQ
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Outstanding event pics, John. Well done.
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Unread 03-14-2011, 08:56 PM   #7
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Looks awesome!
Thanks for the pics daddio!
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Unread 03-14-2011, 09:03 PM   #8
vhram
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Looked like a awesome time. You have some great recipes on your website too. Im going to try some soon.
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Unread 03-14-2011, 10:03 PM   #9
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I enjoyed this so far PatioDaddio...I want to see the rest of the trip...And I copied the Links you put up too, that is some pretty beef Chris is using the color is Grade A!!!Peppa
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Unread 03-14-2011, 10:38 PM   #10
LT72884
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OHHHHH, you left right at the good stuff! Im curious as to how got involved with them? Was it from competing?

thanks.
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Unread 03-14-2011, 10:52 PM   #11
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Quote:
Originally Posted by LT72884 View Post
OHHHHH, you left right at the good stuff! Im curious as to how got involved with them? Was it from competing?

thanks.
They found my blog and asked me to become a content provider for their new
Grilling.com site, which just officially launched yesterday.

John
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Unread 03-14-2011, 10:53 PM   #12
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John this post is awesome. I may never speak to you again for not inviting me along.

Looking forward to seeing the rest.
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Unread 03-14-2011, 11:19 PM   #13
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Checked out Grilling.com, and there was John's Smiling Face! Big Time!
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Unread 03-14-2011, 11:22 PM   #14
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Quote:
Originally Posted by Sammy_Shuford View Post
Checked out Grilling.com, and there was John's Smiling Face! Big Time!
I'm sorry that you had to see that.

Clint (aka SIDE) is up there, too.

John
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Unread 03-14-2011, 11:35 PM   #15
LT72884
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Quote:
Originally Posted by PatioDaddio View Post
They found my blog and asked me to become a content provider for their new
Grilling.com site, which just officially launched yesterday.

John
lucky. I need to get my site hosted. i have my own LAMP server at home and i use free dns so google pulls nothin up for my site. haha

Thats awesome though. Congrats and have tons of fun
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