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Big Geek BBQ
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Well, this post is definitely late for the season, especially when the season up North starts in early March beginning with the Fire on Ice competition. At any rate, Minnesota in May has come and gone, and now we’ve got a lot of serious competitions…
Smoke is in the Air
Smoke is in the Air
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I recently got my hands on a new iGrill2 device from iDevices (now part of the Weber family). If you’ve read my other posts on the PartyQ and Stoker, you already know that I’m a big fan of the Stoker system because of it’s ability to expand to multiple…
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I really debated on whether to write something about this, because I don’t want to appear as if I’m gloating. Then again, I thought it would be a great message to send out to other BBQ enthusiasts looking to compete and want to learn more about the…
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Well the third competition has come and gone. This was the first KCBS sanctioned event I’ve done, so it was just the Backyard for now until I can get into the swing of things. We didn’t do as well as I hoped, but 10th place overall is nothing to be…
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Well after a long debate and editing process, we finally have a new logo for the barbecue team. After reaching out to a design team and going through several iterations of the logo, below is the new image you’ll start seeing at barbecue competitions and…
We Have a New Logo!
We Have a New Logo!
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If you’ve been following this blog, or Twitter, you may have noticed that I’m expanding beyond running a Big Green Egg family for the last 10 years. I finally invested in a full smoker trailer for competition cooking, catering and more but that new smoker…
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Texans do it with just salt and pepper, letting the meat do the talking. I prefer to add a little extra spice when slow smoking beef chuck roasts and brisket on the grill so I don’t have to spend time looking for sauce to add to it later. Directions Mix…
Rub This! - Beef
Rub This! - Beef
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Yup. You heard right. Up here in the Northern Midwest, we know how to cook brats, not just make cheese. After applying a couple ideas from friends and stopping into the local meat store where they sell over 100 flavors (no kidding!) of Bratwurst, here’s…
Wisconsin Beer Brats
Wisconsin Beer Brats
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Ahh…The classic hot wing, or most commonly called the buffalo wing. How can you make it any better? Easy, brine, smoke and fry it! Most restaurants do one or the other. I’ve seen purely grilled wings or just plain fried. I rarely seen brined wings,…
Smoked Hot Wings
Smoked Hot Wings
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