The second season of BBQ Pitmasters kicks off tonight. With the new season comes a new format, new cooks and new judges. I am sad to see the old format go, I learned a lot about the BBQ competition circuit.

www.youtube.com/watch?v=xVa7an1WaA8

Chile Con Queso aka “Queso” is a popular appetizer served here in New Mexico.

Chile Con Queso
1 block of Velveeta cheese, cubed
12 roasted chopped NM green chilies
1 can Rotel HOT with green chilies (can substitute with a can of diced tomatoes)
Half a large onion, sauteed until soft and slightly brown

Optional Ingredients
One cup shredded cheddar cheese
Small can of diced Jalapenos
Milk

In a crock pot set at low add the Velveeta, green chiles, Rotel and sauteed onions. Mix occasionally till melted, add milk to thin out the mixture if it is to thick. Heat level can be adjusted by adding your favorite salsa or more green chiles.

Server with your favorite corn chips.

I like some of the new characters on the show, but I’m still up in the air about the whole “Food Network” contest format change.

“BBQ Pitmasters is back with a whole new look and whole new format. The show now pits teams against each other in a series of challenges – all under fire to win the title of BBQ Pitmaster. The teams will have to impress an expert panel of judges who will pick apart each contestant as they vie for the grand prize.”

Watch the video trailer for the upcoming second season of BBQ Pitmasters on TLC, HERE.

Myron Mixon makes an appearance on The Late Later show with Craig Ferguson to promote the TLC show BBQ Pitmasters season 2 and cook up some pork and chicken.

www.youtube.com/watch?v=xSfMJndJwTo

www.youtube.com/watch?v=7-3oEuhSGho

In honor of World MOINK Ball Day 2010 (June 5th), I decided to whip up a batch along side some baby back ribs in the new UDS.

MONIK = MO (Beef) + OINK (Pork).

Here my recipe,

Homemade meatballs (frozen store bought ones work just fine)
Bacon slices
“Sweet Heat” (light brown sugar mixed with cayenne pepper)
Skewers or toothpicks

The process is simple, wrap one meatball with one slice of bacon, use a toothpick or skewer to hold it together. Dust them with “Sweet Heat” or you favorite BBQ rub and place in the smoker till the bacon is crisp.

Chef, author and restaurateur, Adam Perry Lang shows Josh Ozersky how to cook his version of the perfect prime rib on a Weber kettle.

For dinner last night, I cooked some blackened BBQ chicken, asparagus spears and baked potatoes on the grill. The chicken was rubbed with a mixture of Yard Bird rub and my own mix of Cajun seasoning, then placed in on the grill over indirect heat for a little over an hour. Sauced and served.

The asparagus spears were lightly coated in Italian dressing before being placed on the grill to soften up and take on some smoky flavor from the cherry wood I added to the coals. The slow cooked chicken was excellent and the asparagus was some of the best I ever cooked

As a backyard chef, cleanliness is vital to the cooking efficiency and longevity of you grill. A clean grate is essential to keep you food from sticking. You wouldn’t use a dirty pan indoors, so why use a dirty grate outdoors. Here are some tips to cleaning you outdoor grill.

Cleaning the grate,

1. Make sure the grill is hot, this helps loosen and burn off some of the stuck bits.
2. Use the scraper end to get off the large bits.
3. Then flip the brush over and hit the grate with wire end, being sure to put enough pressure so the metal bristles can loosen any stubborn leftovers.
4. Use the side scraper to get those hard to reach pieces in between the grates.
5. Lower or turn off the grill
6. Finally with a vegetable oil soaked paper towel, wipe the grates clean or spray with a non-stick cooking spray.
7. Your grill is now ready for your next grilling adventure.

Now that your grate is clean, you can wipe down the exterior with a grill cleaning solution or some all purpose kitchen cleaner.

If you are using charcoal, empty the ash pan after the grill has cooled off. Also if you grill has a grease trap be sure to empty it.

www.youtube.com/watch?v=gtbFD49DvgM

SmokeinDaEye was able to get a second with Grand Champion Pitmaster Myron Mixon at the prestigious Memphis in May BBQ completion. In the interview Myron confirms he will begin shooting the second season of TLC’s BBQ Pitmasters reality show.

Stuffed BBQ fatties aka “Fatty” are a favorite among BBQ cooks. They are easy to make, cheap and taste great. The stuffing combinations are endless, here I stuff it with cream cheese and some HOT fresh NM green chiles.

I try to fit a fattie or two in the smoker anytime I have room. Its a good way to test out new rubs, woods and besides that the family loves them and they are a hit with guests.

What you need:

• 1 pound or more of pork sausage.
• 1 package Cream Cheese
• NM Green Chiles (Canned or Fresh)
• BBQ Rub (optional)

The Process:

• On a sheet of plastic wrap, flatten out the sausage into a rectangle.
• Place the stuffing in the middle, being sure to leave enough sausage on the ends to pinch them closed.
• Use the plastic wrap to roll the long side up making a stuffed tube of sausage.
• Carefully role up the ends of the tube, making sure sausage encloses all the stuffing.
• Dust with your favorite BBQ rub and place in the smoker.

Fatties are versatile as far as temperatures and cooking time. The goal is to cook the sausage trough while making sure to add enough smoke to create that beloved red smoke ring. I usual cook them between 225F-275F for about two hours.