BBQ Underground Rib Cook-Off by Heavy Smoke BBQ and Pit Hustle BBQ

[Music] what's up guys we got uh chris schaefer here have you smoked barbecue giant briquette with uh pit hustle we're out here we got this little uh underground uh rib cook off that we're calling barbecue underground barbecue underground we uh basically the story behind this is you know we're talking a lot we get tired and not be able to cook um we set this up we were going to cook this yes it originally started out with us cooking like 10 or 15 of us getting together making a pot a winner taking off we literally on a saturday night started texting about this and talking about it and by monday we were announcing it live on facebook so we got 18 teams out here they travel from all over the country we got uh iowa uh oklahoma michigan kansas illinois yeah we just got everybody together you know we provided some some duroc ribs from cordy meat we did a meat selection kind of like the sca yeah and uh something a little different yeah so they got two you know two racks each and they're gonna cook those up and turn in ten bones with some judges um judging gonna pick their top five and they'll have a little point system for there we're gonna figure out who wins this thing what are we giving away we're going to give away two well the reserve grant and the grand champion is going to get gateway drums custom trophy and that's what they're going home with dad i believe yep so we got 18 teams so uh out of 18 two we're gonna leave with uh you know a thousand dollar smoker and a homemade trophy that's got a big old flava flav chain on it so we're we're at home brandy necklace going out to walmart wherever you want to go yeah we got we got the pit hustle style on the trophy so guys check this out and have some fun and we'll be jumping in throughout the day and kind of show you what's going on [Music] hey guys we're out here talking to some of these teams we're going to go through and uh have them talk about where they're from how far they travel things like that so where are you from gillespie illinois 45 minutes so 45 minutes you're one of the closer teams uh tell me your team name and uh kind of what you cook triple h we cooked uh slvs kcbs and um you did pretty well the royal last year didn't you we had a pretty good weekend uh we went up for a perfect score dessert and uh i think 15th in pork that's a good it's a good day name's tyler davis with team meat candy from edwardsville illinois how far is the drive for that uh for you today i got here just under 40 minutes that's not bad you know we got some teams from all over the country we got some teams kind of closer what do you think of this kind of format and kind of getting back to our roots of backyard i love it it's just throwback to backyard style i kind of miss the trailer right now but other than that i'm digging it so you do anything special for this for these judges are you just going to run your competition recipe i change up a little bit knowing that we're cooking for people that are not necessarily certified judges but nothing crazy jeff adams big boots barbecue we're from arcadia valley missouri i'm from st louis so how far is the drive from arcadia uh two and a half hours you excited about this format kind of a little different style different judging i love it i love the outlaw aspect of it it's kind of fun you know undisclosed location uh secret you know and these people here know that it's here so kind of uh kind of feel like rebels doing this are you are you gonna win today i'm gonna try my best anything else you wanna say to the camera boots uh we're about to rub these uh ribs that we're gonna hopefully win with it later on today uh i'm gonna rub it down with the first little light coat of our judge hot rod which is a salt pepper garlic rub the judge hot is my new favorite base i i like it on everything um pork butts ribs i mean it's good on literally everything yeah this is uh again i just do a little light coat on there still want to see the meat and then i'm going to go over the top of it with our justice for all rub which is a great pork rub how far did you drive today where are you guys from uh from grand haven michigan for me some of my team members today that are came along are uh from the chicago area and uh so it was about six and a half hours so um you guys gonna be down here for a couple days while we're doing this thing yeah we got into town late yesterday and uh uh had some fun it was nice to you know i haven't seen these guys in a long time so um it's nice to get together and thank you for having this to be able to do that so so you're normally uh normally an outlaw guy outlaws a offset smoker with a firebox on the side um how are you uh how are you changing for the drum today um i i brought along some help to uh to assist with some timelines and uh so yeah i'm learning a little bit today so who's your help my drum help is uh biggie eric ferguson and the real vp brandon richard della so we're here with um the competitor that i'm sure traveled the farthest for this so why don't you tell them your name team name and where you're from dirk mullins our team name's three hog night smokers stillwater oklahoma so there's a there's some big names out here there's a lot of veterans uh i want to talk about how much you guys cook a year and how long you've been doing this on an average year we do oh 30 cops to 25 to 30 cops i think we've been cooking six years forever forever it seems like she chimed in and said forever so um so as a long drive for a haul that's a haul to come out here so what made you sign up for this thing and and and come out here and do this ready to cook and we didn't have to bring our trailer so throw everything in the back of the pickup made it much easier so fun time is ribs one of your strong categories uh well we last year i think we won ribs two or three times run we won the invitational the royal oak so yeah travis moore uh we're from shawnee kansas and we're aggravation bbq so you've uh how many pro comps have you competed in two how'd those go for you um we placed 40th out of 70 last year in the roots fest in payola and then the second one we came in damn near dead last so this year was going to be the redemption year yeah any little bit of improvement helps so uh what made you come out here and try to cook ribs for this thing i'm just trying to get my name out there trying to learn from other guys and i mean the group of guys that you have out here is amazing um i mean you know me and me ranked fourth in the world high iq these guys to walk over here just say hi help me out anyway i need have you learned anything yet have you shaked anything not yet aaron stoffer man meet barbecue i heard mark over here talking about the real what was it smoking aces yeah so the real man meat barbecue uh stillwell kansas just south of kansas city um so yeah how long uh how long was your drive four hours this morning where did you finish in the world in ribs last year i don't remember no fourth but i don't remember he says all right what are you doing right now then so uh we've been letting these things sweat we put our first rack or first layer of rub on uh what rubs went on uh so we have a little uh jalapeno salt we got some uh blues bold and beefy we've got the real man meat kansas city style rub and then just hitting a little spicy apple at the end awesome yeah you're gonna do the other sides now so yeah these things the color on those things are pretty awesome so time to to great great marbling too in these things yeah these they've got a little bit of fat through there i mean you know kind of spider web it's exactly what you're looking for and a lot of striation down below uh pretty straight bones and um yeah i i'm not complaining these look uh look pretty good but but yeah we're just gonna put real light coat i i like to put a little pop of heat directly on the meat again you can see there's not a lot on it put a little savoriness so the the label on this bold and beefy is misleading um it is it has a beefiness to it but and we use this thing on we use bold and beefy on everything we put it we have actually um you know we've been doing a lot of a lot of videos we just did one smoke onion vegetables this thing is awesome i was just gonna say i love putting on vegetables broccoli cauliflower carrots i mean it's it's killer on everything yeah and then this this rub this has been our our signature rub that we've been using uh we like to put it on pretty heavy when can i buy this uh hopefully in june um which which means october oh we started this in october so so i'm hoping literally i'm hoping june is when that is available um but but yeah and and our sauces but oh that's a little heavy what do you think about this format kind of this this rebel style underground uh cook-off thing i think it's awesome i mean it's just been pent up for way too long i'm ready to get out and cook you know this this is not normal i i don't know what i've been having anxiety just because i'm stuck at home and and just getting out and and uh sitting out here with a beer and just shooting the breeze with everybody has been been awesome jason waters cu moon barbecue palmyra illinois so you're pretty new to this thing aren't you yes absolutely this is my first comp cooking with the big boys he's talking about our waistlines not uh not our trophy rooms so have you cooked a backyard have you cooked any pro at all i've cooked some backyard here about the last seven or eight years and was kind of looking to get into sanctioned contests this year this was my first opportunity with everything that's been going on so what do you think of the setup and kind of doing this uh backyard style and people get back to their roots no big rigs that kind of thing love every minute of it i'm glad to be here and glad to have the opportunity i'm gonna ask you because i'm a big fan of the smoker you use and a lot of people aren't in competition so what smoke are you on i'm on a weber smokey mountain 22 and a half inch i'm chase willard with willard wick's barbecue and we come from blue springs missouri and it's my teammate chad lindsey and you guys been cooking together alone a year 2019 is when we started how many comps you have under your belt probably 10. how have you uh done so far terrible tell your truth yeah we're the worst here i'm going to tell you that right now i'm randy with high iq barbecue from gardner kansas how far was that for you it's about a four-hour drive came down last night stayed at a hotel and came over here in the morning we'll drive back when this is done so um i was staying earlier you know we got some guys the guys you know we talked right across me they've cooked 10 competitions and some people are cooking their first pro ever and there's some people here than cooking a lot so why don't you talk about how much you cook and uh you know how often you cooked and how many years things like that so we've been doing it full on for about four years we do about 20 to 25 a year i think we're we're right at 102 total right now so we like to get after it but not as much as some of the other guys you know that are doing 35 40 a year i just don't have the resources to do that with owning my own business et cetera but we try to get in 20 to 25 we can how is ribs for you as far as your categories uh last year in kcbs ribs we were 20th in the country or the world as manmeet would say i know i was there for a perfect score ribs thank you yeah that was that was that was a really fun one because that was hometown that was gardner kansas which where i live and i think we 180 ribs and we end up gc i think you reserved it right no remember that when i got that bad pork table i finished 16th overall how do you like the format the kind of the outlaw barbecue get out here and do this backyard style i think it's great i'm looking forward to i think it's fun i mean you know i mean i think you know if i tell you i drove four hours to cook two slabs of ribs so i could drive four hours home that kind of says it right there you know i'm willing to do that so i can get out and cook against real cooks what do you think about the non-certified judges and kind of you know just doing this with people that like barbecue i don't care you know barbecues barbecue right you know so is it any more of a crap shoot at a regular competition with certified judges right so yeah whatever let the chips fall where they made literally right today right so yeah it's going to be fun look forward to it you know you either do well you don't do well who cares you had fun [Music] [Applause] so [Music] hey everyone we've been a lot of these teams been cooking for a couple hours now um a lot of on these drums i like to move them around a lot and make sure they're getting plenty of smoke but uh these guys are about to wrap these ribs so we're gonna show you how they uh how they do that and i'm sure they're real stoked about me uh showing you what they're doing oh they got beautiful color you when you lift it show that show the the color of those things put a little brown sugar down some honey that's me yeah she's the sweetness in this group some squeezed butter cosmos peach and check out the color on those ribs he's putting those meat side down they're coming in getting these black spots off sometimes they uh bleed the i think it's a marrow isn't it that comes out of those makes them uh blacks or gets those pieces off you can see they got a little bone pull on these already how much longer do you think you got on these on the wrap so he says about 45 minutes in the wrap once they go back on a little less brown sugar than the other side you got some squeezed butter some honey you're going to come back with that cosmos and that's cosmo's peach jalapeno they smell good well steven look what's he got twist up a little citrus soda have you tried other citrus sodas is that is that the one that works the best for you it's one that works the best for us that's the only one and about this says about the only one he could find i'm johnny burkett here at the 2020 barbecue underground competition 18 teams who we got here today chris jones missouri pit fire barbecue what are we cooking chicken cooking chicken today i think he's gonna be disqualified i figure we're turning something different today we got two slabs of ribs on there what are you cooking on pit barrel cooker awesome compact 30 gallons 30 gallon are you 300 degrees all day long you never have to look at it that's why i use them i don't have to worry about it no temp you know differential or nothing everybody else is sitting here rapping what have you done i just started cooking he just started cooking he said this takes two hours how you cooking them hot and fast i'm fast baby hot and fast yeah but he's cooking a little different how are you putting them in the smoker vertical having a little fun doing something a little different today here at the backyard underground competition having a blast we're here with put a pork in it what's your name dan murphy dan murphy where you from dan murphy uh st missouri st louis out of st louis here cooking on what are you cooking on a rectangle rectangle green one at that i don't know if i've ever seen a green rip tail got some monster wheels on it yeah normally i don't even i don't even really cook uh cops this might be my fourth or fifth uh you know pro comp i'm usually an organizer and i organize uh the rock roll barbecue battle it's one of the competitions in the slbs lineup in that and it's uh up in saint and it's on october 9th and uh 10th of this year how much money is gonna be at that contest that's a good question we gotta have twenty thousand dollar uh purse this year twenty thousand dollars all right so i'm here with some good buddies of mine uh i'm happy they got the draw to come out here tell them your name uh team name and where you're from uh bushwood smokers club from kirkwood missouri st louis chris sarah bushwood was the 2017 st louis barbecue side team of the year they won five gcs that year and took it to everybody so um what's the secret today man you just come out and cook some ribs see if we win this thing just have some fun with the guys cooking some ribs yep we are here with uh oh i say one of the more veteran i guess one of the guys that cooks quite a bit so tell them your name team name where you're from uh andrew dean from paola kansas uh skunk river bbq how many competitions do you guys want to cook a year oh it varies from 10 to 20 just depending on how the year goes this year how many so they're wrapping ribs here we're going to watch them just wrap these things up what uh what what'd you put on the inside of there we got a little rib candy a little brown sugar uh some real butter that's about it all right let's watch them wrap these things up we're trying to cool this pit down we're not used to cooking on this uh hot and fast style what temps is sitting at well i think 275 i'm hoping it's been a pain to keep it there i cook about 300 so if you're a little over you're fine yeah 290s my wheelhouse is it yeah yeah we'll see how it goes you guys flip these mid-cook at all or do you we did we don't normally it's the only second time ever cooking ribs on it so chris able um i'm from the highland illinois area that's uh about an hour from here yes about an hour so um you aren't as far as some of these other guys but uh were you excited to be able to come out here and cook it was good to get out and do something again it's been a while you're chomping at the bit to get out start competing it's yeah we want to get back out and try it again did you uh decide to do anything different today with them not being certified judges you just run your competition recipe we're doing the same thing we always done and see what happens j muir m-u-i-r because you're going to make me spell it at the end rockstar barbecue we're out of st louis missouri where are you primarily cook around the st louis area yep slbs all the time we haven't done we haven't ventured out any further than that yet i've had some uh family things keeping us from doing that but we're about ready to take all y'all by by storm how how many competitions you guys cook a year normally uh we get about three two seven over the last five years i'd say and uh how long you all been cooking uh the team's been cooking for 15 years i've been part of it uh for the last six so they got a lot better the last six yeah a lot better so what do you think of this format of kind of doing this uh underground this is awesome there's everybody here has been itching to get out of their house and do this thing and and just like their people are cooking on stuff they're not used to cooking on this is great it levels the playing field for even teams like us i mean we're not terrible but we're not like anybody else here so what do you think about not the the judges that aren't certified i mean i feel i feel like that level is the playing field because it's just a good rib i'm totally down with that i'm down with that i'm down with the whole everybody you know that you guys give us the meat that's that's the best part everybody it's level what did you think of the ribs we gave you today oh corty me it's i mean get get out of here come on that's fantastic yeah i even told him when he walked up i'm like there wasn't a rib up there it wasn't straight trent vanderheiden bulu barbecue from goodin iowa how far of a drive was that for you uh 420 miles was it worth it oh hell yeah you'll probably you'll find it at awards if it was worth it find out about five six so um you know you told me before you don't cook a ton and we want you to talk about kind of what you cook and then you said you're a vice president of iowa barbecue society right so why don't you talk about that a little bit uh last year i got voted member got voted to the board the guys decided they thought i would make a good vice president apparently we do a lot of we gear do we have a backyard division um we have our best three contests we're probably going to end up having to amend that this year because we haven't had any contests um so we take best high two scores is what will more than likely end up being offered team of the year for the backyard guys and we do some uh charity projects like a zuba queue we uh bring in 25 kids from inner city des moines have a little hamburger contest down to the zoo forum last year we gave 1500 to the mills county feed store they were doing they were integral in last year's spring floods with feeding the western iowa communities that got flooded out last year so we donated some money to them so that's kind of what we do i'm derek osborne from collinsville illinois we're at a rusty knuckle barbecue so where'd you get that team name we just made it up one day there's no back story on it other than i work on cars on the side everyone has a knuckle on their vehicle and they're always rusty the first uh i went to a competition and you won the backyard and they said rusty knuckle i said if i ever get the chance i'm gonna ask where that came from because it was so off the wall so what do you think of this format kind of getting out of your backyard style and cooking ribs kind of like how we used to back in the day this is all we've been doing so this is great because it might be one of the only ones that we are doing so you guys your backyard last year were you going pro this year we thought about it but we drew that back a little bit try to get a little more experience we'll see how this goes today whether you go pro or not [Music] exactly [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] um [Music] [Music] uh [Music] [Applause] [Music] one of the cool things was every single team got a chip so i was worried i was worried that somebody would you know get beat up or something but every single team got at least one chip so very happy about that you guys ready for this i'm gonna read top ten top four will come up three and four get a mug rgc and gc are gonna get a drum and one of these bad ass flava flav style trophies so 10th place missouri pit fire uh ninth place three hog night eighth place and practical smokers see you did all right seventh place the real smoking ace of the bbq superstore.com first time cooking on a drum in his life uh sixth place [Applause] fifth place this guy is gonna be so happy i'm sure i'll let you all know agri aggravation barbecue fourth place skunk river he hasn't he hadn't cooked on that drum in eight years he said good job brother thank you third place man meat barbecue only fourth in the world third in my driveway [Laughter] you guys ready for the top two should i take a break or you ready uh which one's reserve grand champion right here you get a gateway drum and a flava flav style trophy your reserve grand champion last man in triple h barbecue are you are you happy i drew 18. yes i am grab the trophy all right thank you we'll get the drum by i'm gonna use the drum for a couple months and we'll get it to you and uh you all i guarantee you all are about to see the happiest team in this place guaranteed first place your grand champion put a pork in it yeah baby swear to god man thank you good job dan why don't you get up here get up here for a second so get in front of the camera so they can see you here this mic doesn't work for them to hear you but you got talking to it for audio so how many uh how many pro comps have you cooked this is probably my fourth or fifth one right here fourth or fifth pro comp um did you like your ribs yeah no i i liked them i thought they were a little bit uh i think i knew i had the tenderness down but i was worried about the the savory and all that but i guess when it sat in here for a little bit it it turned up so all right guys put a pork in it dan murphy i want to thank everybody for coming out i thought this was like kind of a real cool idea get everybody backyard style in a driveway and uh just just do it kind of old school under easy ups and the rain cleared up it's nice out here and uh thanks again guys appreciate you all coming out to the barbecue underground huh where's my pop right over here pop raise your thanks for having hands my mom was freaking out in the judges quarters too so thank my mom

Channel: Heavy Smoke BBQ

Views: 11,688

Rating: 4.8571429 out of 5

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Id: AUEdRE9ZbpQ

Length: 27min 44sec (1664 seconds)

Published: Wed May 20 2020