I suppose he made a boat-load of money, both from the program and from new customers to his restaurants.

But he will be forever known for his yelling, cussing and generally horrible attitude. 

When he should be known as a wonderful cook.

Trust me — This man CAN Cook.

This is a delicious recipe for ribeye steaks that is perfect for the winter months —  to give you a taste of the the grill indoors.

Oh, by the way, if you like great Cooking and Grilling Videos, like this one, be sure to sign up for our Weekend Grillers Newsletter (In the Upper Right of this page.)  In addition to recipes, tips and techniques for grilling and BBQ, we constantly search for the very best videos & share them with you.  It’s 100% FREE & you will love it.

Tags: GordonRamsey, Ribeye Steak, Hell’s Kitchen, cooking, garlic, recipe,

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Jamie says; “Jambo Pits are the best smokers money can buy.  That’s a bold statement, but the results speak for themselves.  Many of the best competition teams in the country cook on our pits.”

“There’s a reason those teams have chosen us since 1989; quality and consistency, and workmanship.  Jamie Geer isn’t just a great pit builder, he’s also a great cook.  Only a short time back Jamie was a serious competitor on the competition barbecue circuit. ”

Jamie Geer’s trophy case is full of big wins and his cooking skills are a big reason why Jambo Pits are such great cookers.

It is clear that he knows how a pit should cook and as a result he builds pits that way, and not only are they truly functional pieces of equipment they are designed to be aesthetically pleasing as well.

It should be made clear that Jambo Pits are not mass produced.

With top quality materials and attention to detail, Jamie builds his BBQ pits one by one.

From insulated fire boxes, torque flex axles, chrome wheels, white letter tires, custom coatings and paint to stainless steel hinges, handles and work surfaces, his pits are a true work of art.

Pull into a competition or your neighborhood with a Jamie Geer pit in tow and forget about going unnoticed.  These pits will turn heads wherever you go and  there is nothing else out there like a Jambo Pit.

I hope you enjoyed reading about the award winning BBQ competitor, Jamie Geer. If you would like more barbecue ideas for your next BBQ, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may also like to read more about Jamie Geer and Jambo Pits and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/jamie-geer-bbq-pitmaster-and-pit-builder-1607831.html

BBQ Grilling

Grilling is of two types: direct and indirect. But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we’ll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods.Now we will move on to smoking.

BBQ Smoking

Smoking is the finest way to cook food,even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it’s 165 degrees in the middle, it would make the meat more tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood.Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes.There are smokers running in gas and charcoal.But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke.

Now to end with it, barbecuing has to undergo one more process, that’s topping it with sauce.In fact it is the topmost ingredient, which one can’t omit while barbecuing.Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking. ie, when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.

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For this particular recipe we are going to use some of the most traditional spices used in Moroccan cuisine. the have been used in Morocco for centuries and even today the women folk of the country whip up a sumptuous meals with these spices such as turmeric, cumin and cinnamon. Don’t let the simplicity of this recipe fool you, one bite of this delightful creation with exotic flavors and the aromas of the spices and you will know exactly how sophisticated this curry can be.

If you want to tone down the spices you can always add a dash of yoghurt at the end to take the fire out of the spices. But this is strictly optional and even though this recipe is not particularly spicy some of you ay prefer the added touch of some creamy yoghurt at the end.

Because you want the entire presentation to reflect the Moroccan touch, I like to serve this curry with couscous which simply adds to its authentic appeal.

So let’s get started without further a due. To make this delectable dish you are going to need:

• Boneless chicken breast boneless (4-6)
• 1 onion, chopped
• 1 tsp Garlic & Herb Seasoning
• 200 ml Tomato & Chili Sauce which is available at most stores
• 1 tsp cinnamon ground
• 1 & 1/2 tsp cumin ground
• 1/4 tsp turmeric
• 1 tsp ground black pepper
• 1 tsp Lemon juice
• 1/4 cup flaked almonds about 25 grams
• 3 Tbsp olive oil
• 1 tsp chicken Stock Powder approximately 5ml
• 1/2 cup water
• 1/2 cup yogurt (optional)
• 2-3 Tbsp honey

So if you have all your ingredients ready lets cook up a storm. Get your oven ready by preheating it to 200 deg C

Now you need to season the chicken breasts with a table spoon of olive oil, pepper powder and some fresh lemon juice. Let the chicken breast stand for some time so that the flavors can be absorbed and you get some time to make the sauce

Start with the onions, in a pan sauté the sliced onions till they are a beautiful and soft golden brown. Now ad the spices: cumin, turmeric and cinnamon to the onions and cook on low heat for half a minute so that the oil and the flavors are released from the spices. You have to keep stirring so that you don’t burn the spices.

To this mixture add the tomato chili sauce, the chicken stock powder, garlic and herb seasoning and some water. Taste the mixture to ensure that it’s spicy enough to suit your taste. Now cook till the sauce come to a boil which should take about 3 minutes. If you intend to use yoghurt stir it in after the sauce is ready. Finally, transfer the sauce into an oven proof casserole and set it aside

Get the chicken ready by placing the seasoned portions on top of the sauce, sprinkle some almonds and drizzle some honey on top Set the dish in the oven and bake the chicken for half an hour And your delicious, tantalizing, morocco chicken breast curry is all ready to be served. Just add an accompaniment of green salad dressed in honey mustard and some herbed couscous.

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Unconventional in many ways, Tuffy Stone relies heavily on a methodical and practical approach to barbecue, utilizing computer spreadsheets to help plan the delivery of his award winning entries which has earned him the nickname “The Professor”.

Life has been kind to Tuffy as he has worked his way around BBQ events over the last 4 years, winning the Kansas City Barbecue Society Team of the Year in 2007 and the Blue Ridge BBQ & Music Festival grand championship in 2008 among many others.

Every BBQ competitor has their own favorite pits, smokers and grills to use and Tuffy Stone is no exception. His personal favorite is a  Jamie Geer built offset Jambo Pit which Tuffy affectionately refers to as the “Grillvette”.

On top of his current television appearance in TLC’s BBQ Pitmasters, Tuffy also has designs on running his own BBQ restaurant with a tentative launch date of March 2010 based at the Hampton Virginia Peninsula Town Centre, called “Q”.

Tuffy also runs his own catering business called “A Sharper Palette”, and it seems safe to say that his future success is assured.

The video below, shows BBQ Pitmaster, Tuffy Stone of the Cool Smoke BBQ team get “ribbed” by Lee Ann Whippen, who called Tuffy a “BBQ nerd” for using spreadsheets to plan his recipes!

Tuffy Stone’s Secret Barbecue Tip

When it comes to barbecue secrets, Tuffy is quick to offer advice, “The secret is that too many people over smoke their BBQ. You can prevent this by running a clean fire and by wrapping your meat with aluminum foil after your meat has nice color. Then finish cooking until done. This will prevent over smoking.”

Tuffy Stone’s BBQ Grilling Tips

1. Use a quality charcoal for your heat source when cooking and remember that lump charcoal burns hotter than briquettes.

2. Make sure that your grill/pit is clean before cooking. Clean grate with wire brush and clean out ash from the bottom of your grill.

3. Start charcoal with a chimney and newspaper, instead of lighter fluid.

4. Make sure your grate is very hot, before placing meat on the grill. This will help prevent meat from sticking.

5. Season steaks, hamburgers, poultry, or fish approximately 15-30 minutes before grilling. This will allow for the seasoning to be absorbed into the meat.

6. Allow cooked meats to rest for approximately 3-5 minutes before serving. This will allow juice to stay in the meat, after they are cut.

Tuffy Stone is a colorful character with a keen business mind and a broad knowledge of BBQ, it is no surprise that he is holding his own very well in TLC’s BBQ Pitmasters, among the likes of Myron Mixon, Lee Ann Whippen, Paul Petersen, Jamie Geer, Harry Soo and Johnny Trigg who are all competing the $40,000 prize.

I hope you enjoyed reading about Barbecue superstar, Tuffy Stone. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about Tuffy Stone and Cool Smoke and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

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The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat.  This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners.  Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique.  If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill.  These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly.  This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder.  When you’re cooking using this method, the food is cooked away from the actual source of heat.  This usually requires a water pan of some kind in order to maintain the moisture level of the food.  The temperatures generally sit in around 250ºF.  During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method.  When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning.  This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly.  The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly.  If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt.  This means that your cut will be dry and tough.  However, you cannot cook too slowly or you will risk a bacterial contamination.  Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.

If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat.  If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.

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Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.
However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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Smoking fish is one of the best ways to preserve fish. Smoked salmon and smoked mackerel have been smoked in Ireland for years. There are a variety of ways salmon can be smoked for example, cold-smoking and hot-smoking. Cold-smoking is cooked slowly for about 24 hours at a low temperature and hot-smoking is cooked at a hotter temperature for less time. Before starting either smoking technique the fish is cured with salt for minutes up to hours. This allows for the fish to let salt in and to kill bacteria while letting some moisture out. After curing the meat it will need to be rinsed off before the smoking process begins. Hot smoked fish can not be cut thin as it will fall apart and crumble. Smoked fish will last longer than fresh fish but should still be cooked and eaten within a few days.

Smoked salmon is best when you use the cold smoke method. It is very moist and can be cut thin without falling apart. Smoked mackerel is usually sold whole and vacuum packed very tight. Smoked fish are fish that have been cured by smoking. Smoked salmon is very pricey and is considered a delicacy. It has a very unique flavor and it almost always smoked, whether it is hot or cold smoked. Smoked mackerel is very rich in omega 3 and very high in protein. All smoked fish is very high in protein and very good for you. Fish is very healthy for you and though some people worry about mercury in fish, it has been proven that salmon has very low mercury.

Years ago smoking fish was done to preserve fish but now it does not have to be done this way. Although, many people love the flavor it gives the fish and will even choose to smoke it at home. The hot-smoked method is used for flavor in salmon, tuna, and trout. The mackerel is mainly only cold-smoked due to it needs to be packaged and vacuumed tight more quickly. This fish has been around for years and is a unique delicacy, and it will be for years to come.

smoked fish will last longer than fresh fish but should still be cooked and eaten within a few days.Smoked salmon and smoked mackerel have been smoked in Ireland for years.

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Featured in the TV show BBQ Pitmasters that has aired over the last few weeks on TLC, Johnny has been fortunate enough to escape a great deal of anguish that the other competitors have (see the power outage that affected Lee Ann Whippens rottiserie).

Alvarado born Texan, Johnny Trigg is well known for his top quality ribs, winning solid placements in events, and was named Grand Champion in the 15th annual Pork Checkoff-sponsored Great Pork BarbeQlossalTM way back in 2002.

At the time, his winning team, Smokin Triggers, earned cash and prizes including the grand prize of $5,000 and a Kingfisher Kooker valued at $1,700.

Things have only move onward and upward for Trigg since then, as he also won the Jack Daniel’s Championship in 2000 and 2003 and so far, has taken over 40 Grand Championships nationwide.

Much like Tuffy Stone, the relatively laid-back Trigg who is often called “The Grandfather of BBQ”, favors the use of a 26″ offset Jamie Geer built Jambo Pit that he has used with great success since he started competing seriously over a decade ago.

Johnny Triggs Smokin’ Triggers BBQ Grilling Tips

1. Purchase quality meats.

2. Use a rub or spice that will bring out the flavors.

3. Do not overcook the meat. Use a temperature gauge to check the doneness of the meat.

4. Use lump charcoal instead of bricks.

5. Do not soak wood chunks. It will add too much smoke flavor.

Johnny Trigg is set to perform well in TLC’s BBQ Pitmasters, among the stiff competition of Myron Mixon, Lee Ann Whippen, Paul Petersen, Jamie Geer, Harry Soo and Tuffy Stone who are all competing for the $40,000 prize.

I hope you enjoyed reading about Barbecue Pro, Johnny Trigg. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about Johnny Trigg and Smokin’ Triggers and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

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