Dean's Dip Winners - Congrats to the Winners From Barbecue Master and Deans

Momma had gone missing this afternoon, so I hung the prize hat on her doorknob. I called and left a message on her phone, and she pulled the names when she got home from the YMCA and Good Will.



All the winners (5 of them - from my comment section and Twitter) get Dean's Dip coupons for 2 free dips. Those are coupons seeing as how dip does not mail that well if you know what I mean. The winners can pick their own flavors though which is way cool. I especially love the guacamole, and my youngest son says the French Onion Dean's Dip rocks (which it does).

Crank up the band. Toss the confetti. The winners are:

Chilly
oshawaogre
Tom
Kyle
Dave

Now, I'm off to contact winners. Dean's will then send the dip coupons once I get contact info to get those out.

I do have contests from time to time. I do not get paid to do those or anything. Most often I get the product to check out to see if I would want to gift it on Barbecue Master fans. So, I got some Dean's Dips like the winners (2), and I did find Dean's Dip to be yummy.

If you look to the right, you can find a click to follow my blog or that email slot which just gets you any updates of Barbecue Master from Google. I don't track anyone. If you want to get me, just comment or email. In the meantime, keep an eye out. I have grill and barbecue notes, news, and sometimes fun contests too.

MOINK balls - Meatballs Wrapped in Bacon and Smoked - YUM!

I was getting my MOINK on this weekend when the Winter Grillers tossed out a challenge for everyone to try making MOINK balls. First, I had to figure out what the heck are MOINKs. Some of the guys clued me in that they are hamburger balls (moo) wrapped in bacon (onik) for MOINK.

Later on I even found out who came up with MOINK balls. That's Larry at BBQ Grail who has an official MOINK page. And, even though I did not know the history of the official rules, my intuition had me producing a fairly authentic MOINK. The only major difference was that I added cheddar cheese to my smoked hamburger balls.



MOINKS can be made with frozen meatballs, and the originals were. Some folks can't find frozen meatballs. I've never noticed any around here. Other people just prefer scratch on meatballs. So, I rolled up my own meatballs which is easy to do. If using frozen meatballs, do let them thaw beforehand.

I had a pound of 93/7 ground beef. It does not have to be that lean. That's just what was on sale at Food Lion. Also, the bacon adds fat, so this is a case where I can go leaner on a grill or smoke. Normally with grilled burgers, I do 80/20. That's the lean to fat ratio if anyone doesn't know. And, some foods need a bit more fat on the grill to stay moist and not stick.

The kid asked if I could add cheese to the MOINKS. He's a cheese lover. So, I grated one cup of cheddar cheese and mixed that in with the hamburger by hand (smush, smush, smush), and then I rolled up the meatballs. For one pound of meat, I had 18 meatballs all around 1 inch in size.

I marinated my meatballs in Wild n Mild barbecue marinade sauce - one of my all time favorites. It's thin and works as a marinade or bbq sauce. I have to order it online, since Food Lion does not carry Wild n Mild. I hope they do some day soon. If I don't have Wild n Mild on hand, then my easy go-to grilling marinade is Italian dressing (the oily type - not creamy).



The next step was to wrap the MOINK balls in bacon. It takes a half slice of regular breakfast bacon (thin sliced) per MOINK, and I used Carolina Pride. So, that was 9 total slices on the bacon.

With the marinade being sticky and the meat fresh, the bacon clung real well. I considered skipping the toothpicks, but it's nice to have something to hold on to when eating grilled appetizers. So, I did soak some toothpicks and stuck one through each MOINK ball before smoking.



Most people put the MOINK balls right on the grates, and I could have done that. But, I wanted to keep this really easy. Plus, I was smoking rather than grilling. With the indirect heat, I did not need to turn my MOINKs. So, I loaded them up in a grill wok - a vary handy barbecue accessory for small items.

Then I offset the charcoals in my PK grill which is a cast aluminum model that holds heat really well. These can also be grilled over direct heat but should be checked and turned. And, they can go in a traditional smoker with times being very close to what I did with a slow smoke in a grill with offset coals and the lid closed (vents open).

It took an hour and 20 minutes to smoke my MOINK balls. The temperatures outside were low though - upper 30s here in NC. So, I'd say to check them a little earlier than that and keep an eye out if grilling in warmer temperatures.

Also, if you want to add barbecue sauce to the MOINKs, do that the last 10 or 15 minutes of grilling or smoking - less time for grilling and more for smoking. You don't want traditional barbecue sauce (the thick kind) on there for the whole cook, or it will burn. Just sauce close the end, and that works out great.



The guys loved the MOINK balls, and I must say I was pretty proud and impressed with how they turned out. It can be hard to nail a new barbecue or grill recipe the first time, but these were spot on.

If you want a terrific grilled appetizer that is easy to make and tastes wonderful, then MOINKs are just the ticket. They will definately be on our rotation list of favorites on the grill.

Game Day Eats Barbecue Sauce - Excellent on BBQ Ribs

I was playing around over at Twitter and came across Game Day Eats (@gamedayeats) talking about barbecue sauce. I'm always looking for new bbq sauces, so I clicked over to their GameDayEats web site to find the sauces. They have a nice ballgame themed site with lots of information, so it took me a bit to drill down and find their private label sauces, but I found them. I'm like a dog with a bone on things like that.

The sauce came quick and was packed nice. It was in the old fashioned Mason type jars that my Grandma always used, so that was a plus from the get go.

I had to screw off the jar ring and pop the lid open, and this sauce smelled like a winner. It had a rich smell but not too heavy on any one scent. And, yes, I did try a little dab and also found it to be a nice balanced sauce just as it smelled.

It was dark, but I couldn't hold myself back. I cranked up the grill and put on some chicken. I hadn't really planned to grill, but grilled boneless chicken breasts are about as easy to cook for dinner as anything I can think of. So, it was a dinner with Game Day Eats, but the lighting was not good to get photos like I usually do.

The guys thought Game Day Eats was excellent, and so did I. It was not too overpowering on the chicken. And, the balance held through the cooking process. So, the regular blend of Game Day Eats went on my "love it" list and would be a bbq sauce that I would recommend across the board, since it's got a very nice flavor but is not over the top. It would work for any gathering.



Then, last week when we had the big North Carolina snow in (8 inches - wow - a lot for NC), I cranked up the Traeger pellet grill to make a bacon wrapped pork loin. As an after thought, I tossed on some pork ribs I'd had in the freezer. Thought those might be good to have as an appetizer while waiting on the grilled bacon pork loin.

Since the little individual pork ribs were a last minute idea, I didn't marinate or rub them, so I had to think about which of the sauces to use when the ribs got close to done. With thicker sauces, you only put that on the last part of the cooking time. In the case of the Traeger with a low heat smoke, I sauced for the last 15 minutes.

Hum. Decisions. Decisions. I finally grabbed Game Day Eats sauce, since I'd not had that on pork before - only the chicken.



Boy howdy. The ribs were absolutely fabulous even if they were just on the fly. Game Day Eats did them proud. The sauce was great on the chicken, but I liked it even better on the pork ribs. The contrast was perfect. We got the full effect of the smoked ribs plus the robust but not a shock-to-the-system taste of the barbecue sauce. Nailed it.

If you're looking for a delicious all purpose barbecue sauce that tastes great but will not freak out folks who do not venture way off the culinary trail, then Game Day Eats is a great pick. It went over well here with both the mild and the wild crowd. Game Day Eats was just plain yummy and is one of the best ever sauces I've put on my ribs.

Power Out (or not)? Break out the Barbecue Grill!

We got hammered with snow this weekend in North Carolina. While other folks were grabbing the bread and milk, I hit the charcoal and the meat sections at the grocery. No sandwiches and cold beans here.

Grilling is a great option if the power goes out - hot food with either charcoal or gas as fuel.

It can be a little tricky to grill in cold weather, so check out my Cold Weather Grilling Tips. And remember that it may take longer to grill foods when the temperatures outside are low. It helps to offset the charcoal and use the lid to hold the heat.

Remember also that you do not crank up a grill inside. Well, the George Foreman electric model is meant for inside/outside, but outdoor grils can catch your house on fire or the fumes can kill you. So - keep it in the yard or on the porch.

If you did not get charcoal or fill up your propane bottle before this storm, remember to do that before the next winter storm. You can have a hot meal, and it's fun to get out and grill in the snow.

Be a Super Bowl Winner with Dean's Dips - Win Free Dip

The great folks at Dean's Dips are sponsoring a free dip contest for the Super Bowl XLIV here at Barbecue Master. Five contest winners get two free Dean's Dip coupons each - any flavors. YUM!

Flavor It Up with Dean's Dips

Eli and I had a Dean's Dip party last night with French Onion and Utz chips. French Onion is a terrific thick and creamy dip packed with flavor. My favorite Dean's Dip would have to be guacamole. It's perfect with my grilled nacho chips or for Seven Layer Dip.

There are a bunch of flavors to pick from with Dean's Dips, so it's neat to be able to pick your own favorite or try out something new for free. And, you can imagine it would not be too cool to mail you actual dip which needs to be kept chilled. So, the coupons let you get free dips of your choice (2 of them to each winner) and includes the 12 or 16 ounce sizes.

How to Enter to Win Free Dip

Scoring some free dip is much easier than making a touchdown at the Super Bowl XLIV. All you have to do is comment and leave me some way to get in contact if you are one of the five winners.

Simply post your favorite food to dip for entry.

And, you can Tweet this post and Facebook it (can do both) for an extra entry or entries in the prize pot. Bloggers can also post the contest info to get an additional chance. Just be sure to post that you tweeted or shared the deal with your Facebook buddies or blog friends, so I can add the extra entries.

And, the Dip Drawing is . . . Drum Roll BOOM BOOM BOOM

You can enter right through the end of the Super Bowl game (-: So have those laptops and cell phones handy.

Winners will be drawn the day after the Super Bowl XLIV (Monday February 8, 2010), since Momma does not stay up that late. You'd all love my Momma, and she's honest as the day is long. So, I'll be folding slips of paper, and this will be an old fashioned hat draw.

Good Luck and Pass the Word about This Super Yummy Super Bowl Contest!

No Barbecue Tonight - Son Won Medal of Honor Cross Palms - Boy Scouts

No grilling out tonight here. We were invited to the NASCAR reception room where my son was awarded the Medal of Honor Cross Palms by the Boy Scouts.

For those who are not familiar with the medals in Scouting, they have a group of medals for bravery with the Medal of Honor with the crossed palms being the highest of the awards. It is given only when a Scout or leader saves or trys to save someone's life at great risk and with resourcefulness.

Folks who follow my Barbecue Master blog may recall the my kid jumped in the Yadkin River last May when I was hosting a Carolina Cook Out through Food Buzz. The cook out was supposed to be the excitement (and it was fun), but the real action happened in the water.

Here is What the Water in the Yadkin Looked Like that Day

We were at RiverPark Cooleemee (better known as the Bull Hole). The water was way up and looked like ocean or whitewater except it was dark like chocolate milk. I had taken photos of the raging river and then went up the hill to grill.

My Mom came up and said Eli went in the river and they could not find him.

I think I went into shock.

I didn't know what was going on, but my son had heard the other teen yell for help and went in after him. The other kid pulled him under, so Eli had to push him off. Then, the kid sank, so Eli dove under for him. All the while they were being pulled down the river by the current, so no one knew where they were or if they got out.

The story had a happy ending - thank God. Eli was a strong enough swimmer to get himself and the other boy out. Eli joined us back at the cook out, and the other boy went to the hospital for the night by way of ER. He was back in school the next week though.

So, tonight I put away my tongs and went and saw my son get that medal. And, I sure was proud of him. There were at least 100 people on the sand beach that day, but he was the only one who went in after a kid he'd never met but who needed help.

Eli is a young hero, and I am really happy the Boy Scouts gave him a medal. It's nice when the community supports those who do the right thing - even if doing that thing sure scared the heck out of this proud momma.

Tips for Grilling in Cold Weather

It has been COLD here, and this is North Carolina. I shouldn't complain, because I know a lot of other folks are snowed totally under. We've only had three or so inches of snow and then freezing temperatures but hovering around that 30 F mark.

I really love to grill, or I would not take my thin blooded self out there with the weather experts saying this is expected to be the coldest winter in 25 years. But, I've got charcoal smoke in my veins too, so when I go a day or two without barbecue or grilled food, I start to get cabin fever.

Some of my barbecue buddies have been emailing asking for suggestions for grilling in the cold or snow, so I figured other folks might be needing some help on that too. Since I ordered in Pizza Hut on the $10 deal this evening, I have some extra time to share some cold weather barbecue tips besides the obvious like bundle up.

Barbecue Master Cold Weather Barbecue and Grill Tips

1. Finding a Good Spot for Cold Temp Grilling

If possible, place your grill or smoker where there's some protection from the wind. I take our grills or smokers up close to the house on the non windy side or hit the corner of the back porch with two sides providing some wind blockage.

Do be safe though. Never grill or smoke in an enclosed porch area or in the house. If you don't burn down the house, the fumes might do you in.

2. Extra Charcoal or Other Fuel for Cold Temperature Outdoor Cooking

Cold temperatures will make an impact on the heat in the grill especially the thinner metals. Ceramics like the Big Green Egg and cast like the PK outdoor cooker have more insulation so fewer issues with keeping the temperatures up.

My general rule of thumb is to consider the amount of fuel I'd use in the summer and add about half again for cold weather. For instance, if I'd go about 30 chunks of charcoal usually, I'd go 45 in cold weather. On gas, it's harder to measure, but be sure to have plenty as grill warm up times are longer in cold weather. One good thing about cold temps is that you can see how much gas you have. The lower part with gas will cover with a thin coat of ice, clearly marking the level.

3. Warm Up Times for Grills in Cold Temperatures

It stands to reason that it will take longer to warm up a grill or barbecue smoker when it's cold outside. And, the grill warm up is important. Foods stick on cold grates. Also, if you like a sear, you won't get that if your grates are not hot.

With charcoal, fire up the coals (a chimney starter is a huge help) and then put the lid on the grill with the vents open. This keeps the fire going but allows the grill to get hot. With gas, turn it on and put down the lid and watch the temperature guage. Or, plan on approximately 15 to 20 minutes of perheating rather than the warmer weather rule of thumb 10 minutes.

4. Really Quick or Really Slow Dishes Work Best for Cold Days Grilling

If I'm grilling in cold weather, I tend to go for foods that grill up quick. Fish, brats, and hot dogs are real quick. I will do hamburgers and steaks but go thinner than usual if doing them while standing out in the cold, and grilling does require close attention.

Barbecue (or smoking), on the other hand, is low and slow. It may get a bit cold on the set up - getting the fire right and the smoker up to temperature. But, after that, if you have a good quality smoker like the Weber Smokey Mountain Bullet, then maintenance is low. You just run in and out every couple or few hours and make sure everything is cranking along.

5. Offsetting on Charcoal or Low Heat on a Gas Grill

When I grill in cold weather, I offset the charcoal which is simply having hot coals on only one side of the charcoal grill or heat one side or portion of the gas grill to high and the other side to low.

What this does is allow for some variation in cooking times on the food. If one steak gets done quicker, I shift it to the cooler area to rest and stay warm while I finish off other steaks or vegetables. If doing this, then slightly undercook items, since they will continue to cook along a bit on the cooler side.

7. Cast Iron Pan for Finished Grilled Foods

Anothr tip is that I will have a cast iron pan with a lid warmed up - either on the grill or inside. Cast iron really holds the heat well, although I do recommend a good grill glove if working with cast iron.

As foods are coming off the grill, like hamburgers for example, I just put them in the warmed cast iron pan and put the lid back on. Again, I cook a little less done than I want in the end as the burgers or other foods will continue to cook a bit more in the warm cast iron holding pan.

Those are the cold weather grilling and smoking tips that come to mind. Feel free to add your own. I'm sure I didn't think of everything, but those ideas will hopefully get you out in the cold and grilling up some good dinners while you look out the window at the snow or just that winter wind.