Just cooked 8 pork butts for Christmas parties

18 hours after beginning prep I have 50 pounds of pulled pork for people to eat helping them celebrate the great blessings of Christmas

Rock'n Ribs August 21 & 22 Should be fun For All

Team Dragon Smoke will Arrive bright and early on Friday the 21st. It is our hope to show well at this contest. We will be sponsored as always by pyritz pyrotechnics. this year we are also sponsored by Rancher charcoal and Lofte's Private Club and Restaurant. We also have t-shirts for sale now. come by and check out the show on Saturday at the Gallivan Center, 239 South Main.

Click on the link in the title to get more information about the rock'n ribs contest.

Texas Barbeque Found In SAn Antonio

The Barbeque Station in San Antonio, Texas is just what I had hoped to find. in previous visits to other parts of Texas I had eaten some great barbeque. This place ranks with the best of them. They have numerous awards for there food and they are well earned. I was greeted with the smells of wood smoke and cooking meat as soon as I stepped out of the car. Once inside I was not disappointed. The crew here knew their stuff and made great suggestions for my meal.

Here is the dinner we worked out for this night. Beef ribs, brisket, a sausage link, beans, potato salad, white bread, and sweet tea all served on butcher paper. If you want sauce there is some on the table which compliments the food very well. I like the fact that they stay with the "Texas style" presentation.

I highly recommend anyone who likes barbeque to make this a must stop. I will do all I can to go again before my business trip is over.

Lunch in New Braunfels, Texas at Friesenhaus

In my research of this region of Texas I found that there were many towns settled by German immigrants. I thought it would be nice to find one of these towns and discover the local traditional food. Friesenhaus Restaurant and Bakery lived up to what I had hoped to find. I tried a sampler of the sausages with potatoes and sauerkraut. Since I was driving I chose to stay away from the German beer and went with iced tea.

Then for desert I had some Strudel baked right there at the restaurant.

Fried Alligator Tail at Pat O'Brien's

Monday was a better. At the grand opening of the NCSLI convention free passes for a free hurricane at Pat O'Brien's were given out. On Monday after my training was over I went to the Alamo and after I went to Pat's to receive my hurricane and partake in a delicacy found in this region of the world, Fried Alligator. It was cooked just right, the flavor was right and the staff very fun.

Sunday At NCSLI Was Catered

No photos and no food that was particularly noteworthy. The food had potential but disappointed in the end.

Saturday Dinner at the River Walk San Antonio Texas

The training I am attending is located in San Antonio, Texas at The Grand Hyatt which is right on the River Walk. After Saturday's training sessions I took a stroll on the River walk and found Texas Land and Cattle. Destination Dinner.

Good Food is good food. Everything can't be just about BBQ. This is cattle land so a steak certainly seems like a good idea. A little spinach on the side and some iced tea. Pretty tasty!

San Antonio Here I am

Just arrived in San Antonio, TX for a convention. What a great opportunity for me to try some regional BBQ. Updates to follow.

Pizza on the Big Green Egg

I picked up a pizza stone for my Big Green Egg this past weekend and tonight I tried it out for the first time. To keep things simple for the learning curve I used some Di Giorno pizza from the frozen pizza section of the grocery store. It turned out well. I see that the stone needs some breaking in but I am happy with the results overall. I will try a few more experiments and then start working on my own recipes. Sorry, no pictures. That idea did not occur to me until too late.

Snowbird Utah Grill on the Hill KCBS BBQ Contest

This is the weather we had to deal with at the Grill On The Hill Barbeque Contest recently held at Snowbird Utah. At the time of this photo (4pm) the temperature was 47 degrees. Also, it rained off and on all day.

Chicken Practice on the Big Green Egg

Here it is, the chicken I was going to cook today. I am still learning to dial in the Big Green Egg. Tastes good and that certainly is important.

Independence Day Practice for Pork

Here is a photo of one of the pork shoulders completed this afternoon. Chicken will have to wait until tomorrow as too many other projects needed finishing today.

Independence Day Practice for Pork and Chicken

Today I am celebrating the privilege to cook outdoors when and how I please. Four Pork shoulders are currently on the cooker and later today I will cook some chicken thighs for dinner.

Grill on the Hill BBQ Contest Results

Well folks, This was not our greatest showing. There were certainly some difficult challenges to overcome. The weather was cold and rainy all day Saturday. The over night low on Friday night was around 50 degrees. The competition was high as well, we had numerous teams who are nationally known names such as Smokin' Triggers, Otis and the Bird, Blakes BBQ and many others that have been winning national level awards for years. below is our standings for this contest:

Chicken = 17th place

Pork ribs = 11th place

Pork Shoulder = 17th place

Brisket = 12th place

Overall = 14th place

There were 27 teams competing. Overall it was a fun contest. I am glad we went and spent the weekend in the mountains cooking with friends.

Grill on Hill BBQ Contest Begins Today

Here we go. Shortly we will be on our way up to Snowbird Resort to pit our skills against some of the best in the KCBS Barbeque world. This will prove to be a great contest. I am excited to see how our new recipes will do when the big boys of BBQ are in the house. Stay tuned for more updates.

Chicken and Pork Practice

A partial practice for today. We are trying to dial in our chicken a little tighter and also cooking some pork shoulder marinated in Guinness beer. This recipe is very popular with my friends and family. Tomorrow we will do some chicken again.

Grill on Hill BBQ Contest

Preparation are already in progress for the next contest. This time next week the Dragon Smoke BBQ team will be in the beautiful mountains of Utah only hours away from starting the first meats for the all night cook. Court and Janelle Fruge will be here for this contest. Court and I were team mates when I started competitive barbeque. Our team, Smokin' with Willie was retired when he moved to Texas. It will fun to reunite the original cast and crew. Everyone is invited to attend the festivities.

Oh, and if the BBQ isn't enough to bring you up there, also included in the activities of the weekend is a brewfest. BBQ and beer what can be better???

Here is a link to the all the information about the event

http://snowbirdrc.org/2009-summer-events/grill-on-the-hill

Wild West Showdown at the Utah State Fair Grounds

We of Dragon Smoke BBQ won our greatest award to date this past weekend. This was a KCBS sanctioned contest. We won the following awards.

Chicken - 5th place

Ribs - 6th place

Pork - 3rd place

Brisket - 2nd place

and best of all, the reserve championship  (second place overall)

We have another contest on the 19th and 20th of June at Snowbird Ski Resort. This will also be a KCBS sanctioned contest. There will be quite a few of the great teams who cook in the west at this contest. It will be difficult and fun. I am looking forward to cooking this contest again this year.

Introduction to Dragon Smoke BBQ Team

Hi, Brian Baity here. I am the captain of the barbeque team called Dragon Smoke BBQ. The other members of the team are my wife, Nelly and my aunt, EVonne. Before this team was formed myself and Court Fruge made up the BBQ team known as Smokin' With Willie. When Court and his wife moved to Texas we retired the name.

We cook at local events as well as sanctioned contests by the KCBS (Kansas City Barbeque Society. In addition to being members of the KCBS we also belong to the Utah BBQ association.

September 2005 was the first time any of us competed. Rock 'N' Ribs was the event here in Salt lake City, Utah.  Back then we cooked on a custom offset pit designed by T owner of Q4U Barbeque Restaurant. Today we still use that cooker in addition to a number of WSM's )Weber Smokey Mountain cookers.

I will use this forum to provide updates to the happenings of Dragon Smoke BBQ Team