The begginings of Burnt ends....

Took the point of the brisket that was previously shown in the earlier post and cubed it, throw in the tray with our BBQ suace and back on the grill for "Burnt Ends". This is a must try, if you haven't already.

A look at Brisket ready to eat....

Brisket is done. Very moist and juicy, not much bark, but the flavor makes up for the bark. Served with baked Idaho potato and Vidallia onions cooked with butter and garlic, all done on the grill.

How a great brisket gets done.

Brisket gets injected and sits for 4 hours in the icebox. Topped with kosher salt, black pepper, garlic powder, and onion powder. Then on the grill in indirect heat with a temp. probe, looking for 160 degrees internal, to then foil and cook till 185-190 degrees.

Start of another Brisket!

Started to trim a new brisket for a high heat finish on the Kettle.

Stuffed Chicken Breast Wrapped in Bacon Part 2

Stuffed Chicken Breast Wrapped in Bacon.

Started out with a couple of chicken breasts and made the stuffing using cream cheese, roasted red peppers, chopped spinach, mozzarella and smoked provolone shredded cheese.




Cut open a pocket in the breast, that were tenderized with Morton's Tenderquick for about 4 hours. Put a piece of ham in the pocket and stuffed the breast with the stuffing. Wrapped in bacon and seasoed it with Plowboy's Yarbird BBQ Rub. The charcoal of choice was Stubb's.

Saturday Night Dinner

Oven baked chicken thighs, seasoned with Plow boy's BBQ Yard Bird Rub, creamy Parmesan risotto and steamed asparagus with melted butter. Very tasty.

High Heat Brisket

Juicy tender and simply mouth watering brisket done at high heat.

Rib entry...

This was our rib entry.spare ribs, St. Luis style cut.

Chicken Entry for Lincolnton...

This was our chicken entry.

Article on GREENVILLEONLINE.COM

Winners Announced for 9th Annual Lincolnton Hog Happenin'

Submitted by Lynn Brinson • June 10, 2009

GREENVILLEONLINE.COM

Lincolnton, NC (June 10, 2009) -- There was an all-out battle for the best in Chicken, Pork, Ribs and Brisket in Lincolnton, NC Friday June 5 and Saturday June 6, as 39 professional teams and 13 amateur teams competed for bragging rights and a chance to qualify for the Jack Daniels World Championship Invitational Barbecue, in the RE/MAX Crossroads State Championship BBQ Cook-Off at the 9th Annual Hog Happenin'. The Hog Happenin' is sanctioned by the Kansas City Barbeque Society, the world's largest organization of barbeque enthusiasts.

The Professional Grand Champion award for the team scoring the highest in all four meat categories went to the Mountain Magic Country BBQ team, led by Thomas Tessneer, from Shelby, NC. The team walked away with a plaque, $1,000, and a free entry to the 2010 Hog Happenin'. Coming in as Professional Reserve Grand Champion was Reservoir Hogs from Kansas City, KS. The Tailgate Challenge (amateur) Grand Champion was Pig Skinners from Vale, NC and the Tailgate Challenge Reserve Grand Champion was the Appalachian BBQ Crew from Bostic, NC.

The top scoring professional teams in each category were: Chicken--Mountain Magic Country BBQ (Shelby, NC); Pork Ribs--Chef Herb Productions (Fort Mill, SC); Pork--Buccaneers Better-B-Q (Raleigh, NC); and Brisket--Rock Store BBQ (Stallings, NC). The top scoring tailgate teams in each category were: Chicken--Pig Skinners (Vale, NC); Pork Ribs--Butt on Stick (Cleveland, NC); Pork--Iron Pig Barbeque (Valdese, NC) and Brisket--Butts-N-Gutts (Mooresville, NC). Honors were also given to the top five professional competing teams in each category, the top two tailgate competing teams and in each category, and the AnythingButt and Dessert categories.

In the first-ever Hog Happenin' Taster's Choice competition, the public was invited to sample pulled pork from 15 participating professional competition teams and vote on the best barbeque. Sauced! BBQ team of Mount Holly, NC took home the title of Taster's Choice Champion.

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The 2009 Hog Happenin' BBQ Cook-Off Winners:

1st Place-- Mountain Magic Country BBQ (Shelby, NC)

2nd Place-- Reservoir Hogs (Kansas City, KS)

3rd Place--Cool Smoke (Richmond, VA)

4th Place-- Rock Store BBQ (Stallings, NC)

5th Place--BS Pitmeisters (Boiling Springs, SC)

Professional Chicken

1st Place-- Mountain Magic Country BBQ (Shelby, NC)

2nd Place--Screamin' Nite Hog BBQ (Winston-Salem, NC)

3rd Place--Cool Smoke (Richmond, VA)

4th Place--Pickin' Porkers (Clemmons, NC)

5th Place--Rib Bandit & The Heartbreak Kid (Connellys Springs, NC)

Professional Pork Ribs

1st Place--Chef Herb Productions (Fort Mill, SC)

2nd Place--Big E BBQ (Kings Mountain, NC)

3rd Place--Triple J BBQ (Blacksburg, SC)

4th Place-- B.S. Pitmeisters (Boiling Springs, SC)

5th Place--Tarheel Smokers (Hertford, NC)

Professional Pork

1st Place--Buccaneers Better-B-Q (Raleigh, NC)

2nd Place--Reservoir Hogs (Kansas City, KS)

3rd Place-- Triple J BBQ (Blacksburg, SC)

4th Place-- Pickin' Porkers (Clemmons, NC)

5th Place-- Big E BBQ (Kings Mountain, NC)

Professional Brisket

1st Place--Rock Store BBQ (Stallings, NC)

2nd Place--Chix, Swine & Bovine BBQ (Jessup, MD)

3rd Place-- Mountain Magic Country BBQ (Shelby, NC)

4th Place-- Reservoir Hogs (Kansas City, KS)

5th Place--Your Butts on Fire (McConnells, SC)

Tailgate Challenge Overall

1st Place-- Pig Skinners (Vale, NC)

2nd Place-- Appalachian BBQ Crew (Bostic, NC)

3rd Place--Butts-N-Gutts (Mooresville, NC)

4th Place-- Baloney Joe's BBQ Team (Greer, SC)

5th Place--Butt on Stick (Cleveland, NC)

Tailgate Chicken

1st Place--Pig Skinners (Vale, NC)

2nd Place--We B Que'n (Gray, TN)

Tailgate Pork Ribs

1st Place-- Butt on Stick (Cleveland, NC)

2nd Place-- Pig Skinners (Vale, NC)

Tailgate Pork

1st Place--Iron Pig Barbeque (Valdese, NC)

2nd Place-- Baloney Joe's BBQ Team (Greer, SC)

Tailgate Brisket

1st Place-- Butts-N-Gutts (Mooresville, NC)

2nd Place-- Pig Skinners (Vale, NC)

Anything Butt

1st Place-- Mountain Magic Country BBQ (Shelby, NC)

Dessert

1st Place--Carolina BBQ Co. (Hickory, NC)

Taster's Choice

1st Place-- Sauced! BBQ Team (Mount Holly, NC)

2nd Place-- Carolina Boys BBQ (Shelby, NC)

3rd Place-- Carolina BBQ Co. (Hickory, NC)

Pulled Pork Entry

This is our pulled pork entry. Picture taken by HAV, one of our team members.

Brisket entry

This is the winning entry. Picture was taken by HAV, one of my team mates.

1st. Place in Brisket

Our team took 1st place in Brisket!