Help Support Operation BBQ!

About

Competition BBQ Teams Helping Disaster Victims

Mission

Our Mission:

The mission of Operation BBQ Relief is to provide compassion and to offer hope and friendship to those whose lives have been affected by natural disasters across the United States through our expertise in cooking and catering barbecue meals and our ability to quickly mobilize our teams into any area where nature disrupts and tears apart the lives of Americans.

Our Values:

We value honesty, compassion, friendship, hard work and respect for others and for resources with which we are provided. Decisions and actions of Operation BBQ Relief will always be made and carried out with these values in mind. We want the communities we serve to be able to state without reservation that Operation BBQ Relief upheld these values while making a positive impact in the lives of their citizens.

Description

Operation BBQ Relief is a 501(c)3 not-for-profit corporation founded in May, 2011 in response to a need for relief efforts in tornado-stricken Joplin, Missouri. On Sunday evening, May 22, a massive multi-vortex EF5 tornado plowed through the southwest Missouri community of about 50,000 residents, killing over 140 people and injuring more than 1,000. It left a path of almost total destruction six miles long and over a half mile wide. It is now classified as the second deadliest tornado in U.S. history.

In the wake of this nearly unprecedented destruction, competition barbecue teams from eight states answered the call to help feed displaced families and police, fire, National Guard and emergency personnel. The group, headed by Stan Hays (County Line Smokers), Jeff Stith (Big Creek BBQ) and Will Cleaver (Sticks N Chicks BBQ), was able to serve over 120,000 barbecue meals in less than two weeks during the operation in Joplin. Food was served from our location in the community and delivered to shelters, hospitals, senior living communities and the Humane Society. Volunteers also loaded food into vehicles and delivered directly to families in the impacted areas within the tornado’s footprint. The operation was made possible by many businesses who contributed food and supplies and people from across the country who donated cash.

As a result of efforts in Joplin, Operation BBQ Relief was born. The Joplin operation will be used as a model for future disasters such as hurricanes, wildfires, earthquakes, floods and other tornados. We are a not-for-profit corporation registered in all fifty states and ready to respond to natural disaster emergencies across the United States.

General Information

Our Vision:

The vision of Operation BBQ Relief is that all people involved in relief efforts during natural disasters will understand the true meaning of compassion for those who have lost possessions and loved ones and that they will further utilize all of their God-given skills and abilities to better the lives of those affected.

OPERATION BBQ RELIEF WEBSITE: operationbbqrelief

DAY 9 REPORT (Saturday, November 10): OBR was providing meals on Staten Island, Brooklyn (Coney Island), Long Beach (Long Island) and Brick, New Jersey today and volunteers everywhere were working their tails off to provide 12,000 hot meal

s to victims! The picture here is the food line at Long Beach (taken by motoeric at the BBQ Brethren). People on Long Island were brought to tears by the food provided by Phil and the group he pulled together from the BBQ Brethren! Both Staten Island and Long Beach were new sites for us today. Coney Island and Brick continued helping those in these hard-hit areas. Folks, the nine-day total of meals served during Operation Sandy is up to 80,900!!! FANTASTIC JOB, VOLUNTEERS!!! And donors, PLEASE keep helping us achieve these kind of results! We need all of you! Thank you!!!

How's this for a GRATE DEAL? Thru 11/21 10% of SALES go to Operation BBQ Relief and ORDERS over $100 get a GrillGrate T Shirt FREE! Please share this GRATE DEAL!

You can order here and help support this cause at the same time and get amazing deal to boot on this wicked good product that will take your BBQing to the next level: http://www.mygrillgrate.com/

Any donation or volunteering for this great cause is greatly appreciated!

Buffalo Grate-Sorus Chicken Fingers

Well today my little boy had a craving for some chicken fingers. So this immediately gave me the ideal of making a buffalo wing style version of them. I decided to call them Buffalo Grate-Sorus Chicken fingers after Grillgrates which were invented by my friend Brad Barrett! He is also the proud owner of the small business that makes and sells them! Grillgrates are definitely the most versatile grill accessories out there and they are highly recommended by me and many pit-masters out there! They will definatelly take your grilling to the next level! Well let's get cooking shall we!

Ingredients

·       4    Skinless Boneless Chicken Breast

·       1/4 Cup Flour

·       1/4 Cup Corn Meal

·       1/2 Cup Bread Crumbs

·       1.5 TBSP Dizzy Pig Tsunami Spin

·       1/2 TSP Kosher Salt

·       1/2 Cup Franks Hot Sauce Sweet Heat

·       1/2 Cup Diana Sauce Chicken and Ribs for more heat use Franks Hot Sauce Sweet Heat

Directions

1. Cut the chicken breast into strips about 3/4 inches wide;

2. In a bowl mixes the flour, corn meal, salt, bread crumbs, and Dizzy Pig Tsunami Spin and this will be your breading for the chicken;

3. Pour 1/2 cup of Franks Hot Sauce Sweet Heat inside a zip-lock bag and the chicken strips and shake to mixes the  sauce and let it marinate for 30 minutes;

4. Now dip and coat the chicken strip evenly in the breading mixture you made earlier and place them in a pan and cover and place in fridge for 45 minutes;

5. Pre-heat BBQ and Grillgrates for 375 degrees Fahrenheit;

6. Oil your hot Grillgrates with a light coat of canola oil;

7. Place your Buffalo Grate-Sorus Chicken fingers on the Grillgrates and cook for approx 5 minutes per side or until you reach internal temp of 180 degrees Fahrenheit;

8. Now toss your Buffalo Grate-Sorus Chicken fingers in a large bowl with Diana Sauce Chicken or Franks Hot Sauce Sweet Heat and cook them again for another minute per side.

Enjoy and Bon Appétit!


You can get grillgrates here: Grillgrates

You can get Dizzy PIG products here:

To find a dealer near you click on link here: Dealers locater Dizzy Pig Rubs is available here in Nova Scotia:

Sparkling Pools and Spas

515 Main Street
Dartmouth (NS) B2W 4K1

(902) 462-1646

Web address: Sparklingpoolsandspas

Scallops Sliders on the BBQ!

Well today I decided to cook something different on my BBQ. So I decided to cook some Scallops Sliders on the old BBQ! These are very delicious and great for the Fooftball game appetizers!

Ingredients

·       6 Large Scallops for each sliders

·       Fresh burger buns

·       Black pepper freshly grinded

·       kosher salt

·       One onion chopped

·       1 tsp butter

·       1/2 tsp club House Garlic &Peppers

·       2 slice of bacon per sliders

Directions

1. Seasoned the scallops to taste with black pepper and kosher salt;

2. Pre-heat BBQ for 375 degrees Fahrenheit;

3. In a foil packet place the onions, The club house garlic & peppers, and butter;

4. Start cooking the onion packet 15 minutes prior to cooking the scallops on the BBQ;

5. Now cook your scallops and Bacon flip the bacon and scallops after 3 minutes. I highly recommend using Grillgrates to cook these or cook them indirect or use a griddle;

6. The last few minutes grilled the buns with a light coating of butter;

7. To assemble the slider you butter each bun with the tartar sauce (recipe below), put a layer of scallops, with bacon strip on top and the last layer is the roasted onions!

Tartar Sauce

Ingredients

1 Cup Mayonnaise

3 tsp sweet pickle relish

1 tsp Bone Suckin' Sauce Sweet Hot Mustard or regular mustard

1 tbsp lemon juice freshly squeezed

Directions

1. Mixes all the ingredients in a bowl;

2. refrigerate 45 minutes prior to use.

 Bone Appétit and Happy Grilling!

You can get all your rubs and sauces here: Frommildtowild

You can get grillgrates here: Grillgrates

Caveman Steaks on the BBQ!

Let's do some BBQ like the good old ancient time. Cave Man cooking on the BBQ is advance BBQ cooking technique but don't let that fear you. I never tried this before and today was first time doing it.

What you need is a good quality lump charcoal and "do not use Briquette charcoal"!! Also never use any lighting fluid to light your lump! Use a chimney, Looftlighter, torch or electric lighter to light it. 

The flavour and taste you get out cooking steaks this method is quite amazing and you can't replicate it smoke flavor it gives to your steaks! Well let's get our caveman grill going!!

Here's a couple of video's on caveman steak cooking that I found on YouTube that inspired me on trying this and also all my friends over the Winter Grilling Group on Facebook inspired me and intrigue me in trying Caveman cooking on the BBQ!

 Source: Youtube Uploaded by MPTnational and made by Steven Raichlen

Source: Youtube Uploaded by dingo8yobaby

Ingredients:

·       Good quality steaks 1 to 1.5 inches thick

·       Kosher Salt good quality

·       Fresh grind Pepper

Direction

1. Light your Charcoal BBQ (use a good quality lump charcoal) and get the coals red hot!;

2. Season your steaks on both side with a generous amount of Kosher salt and pepper. Insure that you are using good quality Kosher Salt;

3. Now that your lump charcoal is glowing red you are now ready to get cooking!;

4. Take a plate and fan loose ashes from the lump charcoal;

5. Now place your steaks on the hot coals and cook for 2 to 3 minutes before flipping them or cook to taste;

6. Now flip the steaks but tap them first to remove ashes from it and cook for another 2-3 minutes or cook to taste;

7. When removing steaks from the grill lightly tap them to remove the loose ashes;

Bonne appétit!

Also check out the winter grilling group here: Winter Grilling Group!

Root Beer Ham cook on the BBQ!

For Labour Day I decided to cook a Root Beer ham on my BBQ. This is extremely easy to cook and its some tasty and juicy! Well let's get cooking shall we!

Ingredients

·       4 to 6 pound ham, spiral cut preferably

·       1 liters or 5 Cans of good quality Root Beer

·       1/2 cups dark brown sugar

·       3 to 4 tablespoons Bone Suckin' Sauce Sweet Hot Mustard

·       2 TBSP dry mustard

·       3 TBSP Dizzy Pig Ragging River Rub

·       Optional Maple Syrup

Directions

Preheat BBQ to 220 degrees Fahrenheit.

Place ham in Dutch Oven that has a lid or make one out of foil!

Pour 1 liter of root beer over ham.

Now add 1/2 cup of brown sugar, Dry Mustard, Bone Suckin' Sauce Sweet Hot Mustard.

Cook in BBQ for 4 to 6 hours till internal temp reaches 190 degrees Fahrenheit, and don't forget to baste often.

In the middle of the cook you can inject with a mixture of Root Beer and Maple Syrup.

You can get all your rubs and sauces here: Frommildtowild

Dizzy Pig Rubs is available here in Nova Scotia:

Sparkling Pools and Spas

515 Main Street
Dartmouth (NS) B2W 4K1

(902) 462-1646

Web address: Sparklingpoolsandspas

Bonne appétit!

Roatisserie BBQ Chicken on The Little Wombat BBQ

Well today I decided to  make a BBQ rotisserie chicken with my Little Wombat BBQ. Rotisserie chicken on the BBQ is always pretty tasty and delicious and very easy to make. Well Lets cut to the chase and let's get BBQing!

Ingredients

·       Fresh Chopped Parsley

·       Bone Suckin' Sauce Seasoning & Rub

·       1/2 Cup Campbell's Chicken Broth

·       Bone Suckin' Sauce

·       Fresh Whole Chicken

Directions

1. Preheat your Little Wombat BBQ or propane BBQ to 325-350 Degrees Fahrenheit;

2.  Rub you chicken with the rub and parsley and don't forget to get some rub under the skin an in all cavities!

3. Inject your chicken with a mixture of half cup Campbell's Chicken Broth and 1 TBSP Bone Suckin' Sauce Seasoning & Rub;

4. Place Chicken on the rotisserie and cook till chicken reaches internal temp of 180 degrees Fahrenheit it should take approximately 1 to 1.5 hours depending on size of chicken Little Wombat user you want to ensure you have the cast iron griddle install under the rotisserie for propane ensure you have drip pan underneath; (you can also wrap the chicken in foil for the first 30 min)

5. The last few minutes brush the chicken with some Bone Suckin' Sauce till you have a nice glaze.

You can get all your rubs and sauces here: Frommildtowild

The Little Wombat is made in Australia and is picking up in popularity at a rapid past in North America.

You can order a Little Wombat here:  Little Wombat

Bonne Appétit!

Grilled Banana Split Recipe!

Ingredients

·       4 Ripe Bananas

·       Brown Sugar

·       Honey

·       Caramel

·       Walnuts

·       Vanilla Ice Cream

Optional Ingredients

·       4oz Crown Royal

·       4oz Pure Maple Syrup

Directions:

1. Pre-heat your BBQ and Grillgrates to 350 Degrees Fahrenheit;

2. Slice your 4 Banana's length-wise but leave the skin on;

3. Cook you slice Banana's cut side down for 5 minutes I preffer using Grillgrates to cook them;

4. Flip the Banana's and drizzle some Brown sugar on the cut side and put a bead of honey on them;

5. Cook for approximately 5 minutes till the honey and brown sugar is caramelized;

6. Removed from grill and let them cool for a minute or two;

7. Remove the banana peels;

8. Place pieces of the banana's in bottom of bowls and top with Vanilla ice cream, Caramel, and Walnuts;

Optional for adults:

Mixed 4oz maple syrup and 4oz of Crown Royal and use this mixture instead of Caramel.