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KY State BBQ Festival

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2
Sep

Tim Mikeska Demos Schedule for the 2013 KY State BBQ Festival

Tim MikeskaTim Mikeska of Mikeska Brands and the 1st family of Texas barbecue will be doing some great demos throughout the Festival schedule. You won’t want to miss these. To learn more about Tim, see the Tim Mikeska page.

Tim Mikeska of Mikeska Brands and the 1st family of Texas barbecue will be doing some great demos throughout the Festival schedule. You won’t want to miss these. To learn more about Tim, see the Tim Mikeska page.

For up-to-the-minute news and reminders follow
#KYBBQFestival on Twitter while at the Festival.

Saturday, September 7, 12:15 PM

Pitmaster – Master Butcher Tips

  • The best parts to BBQ… The Chuck Primal
  • Where to find the other great cuts… mock tender, petit tender, shoulder clod, flat iron roast roll, chuck roll
  • Where to find these cuts in the market and/or what to tell your butcher
  • Cooking methods and tricks

Saturday, September 7, 2:25 PM

Texas Sausage

  • The history of sausage
  • The influence of the Czechs and Germans on Texas Sausage
  • The evolution of European sausage into the Texas Hot Link
  • What it is today… not your grandfather sausage
  • Varieties and Cooking methods
  • Buying sausage and reading the labels correctly

Saturday, September 7, 4:15 PM

Texas Style Brisket… what exactly is it… ?

  • I will demonstrate the correct way to select a brisket from your grocery store.
  • Explain the trimming process
  • Demonstrate by trimming one large whole brisket
  • Explain how to correctly smoke brisket
  • Explain… “the pause”, the “stall”, the “breakdown”
  • If you are looking you ain’t cooking….
  • When is it done?
  • Time to wrap and hold
  • How to properly cut and serve a brisket

Sunday, September 8, NOON

Understand the USDA Grading System and knowing what to buy

  • What is Select, Choice and Prime? Does it matter?
  • The Beef Marketing… CAB Certified Angus Beef… Wagyu-Kobe what is it?
  • Saving money in the home… Sealers, Meat Storage…

Sunday, September 8, 3:00 PM

Making Steaks Better thru proper seasoning and aging

  • Explain the dry ageing process and how you can do this at home
  • Seasonings, Rubs and Spices… Make your own!
  • How to select steaks and the grocery store and the other options (whole loins)
  • Cooking methods… Temperature control, basting options…
  • When is my steak done… simple method to test for rare, med rare and well done.

Saturday, September 7, 12:15 PM

Pitmaster – Master Butcher Tips

  • The best parts to BBQ… The Chuck Primal
  • Where to find the other great cuts… mock tender, petit tender, shoulder clod, flat iron roast roll, chuck roll
  • Where to find these cuts in the market and/or what to tell your butcher
  • Cooking methods and tricks

Saturday, September 7, 2:25 PM

Tim MikeskaTexas Sausage

  • The history of sausage
  • The influence of the Czechs and Germans on Texas Sausage
  • The evolution of European sausage into the Texas Hot Link
  • What it is today… not your grandfather sausage
  • Varieties and Cooking methods
  • Buying sausage and reading the labels correctly

Saturday, September 7, 4:15 PM

Texas Style Brisket… what exactly is it… ?

  • I will demonstrate the correct way to select a brisket from your grocery store.
  • Explain the trimming process
  • Demonstrate by trimming one large whole brisket
  • Explain how to correctly smoke brisket
  • Explain… “the pause”, the “stall”, the “breakdown”
  • If you are looking you ain’t cooking….
  • When is it done?
  • Time to wrap and hold
  • How to properly cut and serve a brisket

Sunday, September 8, NOON

Understand the USDA Grading System and knowing what to buy

  • What is Select, Choice and Prime? Does it matter?
  • The Beef Marketing… CAB Certified Angus Beef… Wagyu-Kobe what is it?
  • Saving money in the home… Sealers, Meat Storage…

Sunday, September 8, 3:00 PM

Making Steaks Better thru proper seasoning and aging

  • Explain the dry ageing process and how you can do this at home
  • Seasonings, Rubs and Spices… Make your own!
  • How to select steaks and the grocery store and the other options (whole loins)
  • Cooking methods… Temperature control, basting options…
  • When is my steak done… simple method to test for rare, med rare and well done.