Home Of Hoss's BBQ & Catering Co.

Hoss cooks at The James Beard House with Chris Lilly and Ray Lampe

Back In July Hoss traveled to New York City to cook with Chris Lilly of Big Bob Gibson's, at the James Beard house.    Guest Chefs cook the meals at Mr. Beard's old residence to help raise money for the James Beard Foundation.  Chris Lilly was invited for the second time to cook at the Beard House on July 21st.  His menu a Taste Of Alabama Que was served to 85 guests.  The menu consisted of different types of Alabama Barbeque. Such as Smoked Chicken with Alabama White Sauce, Smoked Pineapple–Braised St. Louis Cut Spare Ribs, Slow-Smoked Beef Brisket with Portobello–Shiitake Crust, and also featured Big Bob Gibson's Eight-Time World Championship Pulled Pork Shoulder.  The Big Bob Gibson family traveled all the way from Decatur Alabame for the Dinner!! 

Some of the mushrooms for the crust on the brisket were foraged by Stephen Gustard for Hoss to bring to Chris in New  York.

  Ray Lampe aka Dr. BBQ was also at the event to assist with all of the cooking.  The guests were also treated to variety of grilled and smoked Hors d'Oeurves.  Seeing the looks of many New Yorkers as they walked past the Big Bob Gibson's competiton trailer was very entertaining through out the day.  To be invited to cook at the Beard House was an honor that Hoss will never forget.

Competition team takes 4th overall at Que and Cruz, Louisa Va

After many years of planning Bill Small of My Side Of The Mountain BBQ team hosted his first competition in Louisa Va.  This past weekend we had beautiful weather for this competition hosted on July 28th and 19th.  The contests had 36 teams which was amazing for a first year contest.  The Small Country campground which is owned by Bill's Mom and Dad was a great location for a contest!  Hoss's BBQ team consisted of Wayne, Jodi, Miranda, and Hoss.   Seth and Joni came out for the day on Saturday.  The team cooked in both the Anything Butt entree and dessert categories.  We took first place in dessert and 2nd in the entree category.  In the main categoriess we took third in pork, sixth in chicken and ninth in ribs.  When the total points were tallied the team finished fourth place overall!  This was an amazing contest which Bill and his family hosted.  The attention payed to the teams and our needs was clearly due to Bill's experience out on the BBQ circuit.  Hoss and the team can not wait to come back next year for the second annual Que and Cruz

Hoss's Does Charity Event In Wisconsin

This past February Hoss and his team traveled to Solon Springs Wisconsin.

The team consisting of Adam Sydenstricker, Stephen Gustard, Scott Schuyler and Hoss made the 1200 mile trip to Wisconsin.  Cooking for three local churches during the first ever Winter Festival.  Almost 400 meals were served during the event.  The meal helped to bring a taste of the South to the frozen lands of the North.  For many of the diners the meal was their first taste of true Southern BBQ.  The town came together in many ways for this event, with the help of many volunteers.  In need of a a desperate cleaning of the salt encrusted smoker, the local fire department came to the rescue!!  The dinner was a great success!!  

First Place In Ribs For Hoss's In Shelby NC !!

On the weekend of November 2nd and 3rd Hoss's competition team traveled to Shelby NC.  The team consisted Hoss, Wayne, Jodi, and Art.  This was the second competition for all of the team members except for Hoss.  Also the team was sponsered by The Greenbrier for this competition! 

After setting up camp the team prepared for the Anything Butt competitions.  One of the categories was soups and stews  which Wayne headed up.  Wayne prepared smoked Chicken and Dumplings for the judges.  Making the dumplings like his grandmother taught him Wayne came in 3rd place!  The team also place 3rd in both the dessert and meat categories.  Hoss's red sauce placed 4th in another one of the extra categories.

After a very cold Friday night of cooking the team prepared for turn- ins on Saturday morning.  Having the help of three team members who had all been to a competition before was very beneficial.  Whether it was Jodi and Art keeping things cleaned up and organized to Wayne helping set up boxes the team was ready.  The first turn-in was chicken which we felt good about.   The second was ribs which we felt were much better the the last time we had competed.  The pork category we felt was the best we had ever turned in.  The brisket needed some changes made to it for the next competition.  So feeling hopeful the team made its way to the awards ceremony. 

At the awards ceremony we finished 1st place in ribs!! Being so excited about the first place in ribs we almost missed hearing our 7th place call in pork!  With an overall place of 15th out of 63 teams this was the strongest finish yet for Hoss's Competition team!!

Cast Iron Plate for Searing Steaks!

Well one of the newest tools in Hoss's tool box is a Lodge Cast Iron Plate. Stephen Gustard picked two plates up for me on  a recent trip to Georgia.  The plates were $9.50 per plate.  The idea was that grilling and smoking steaks is great, yet sometimes we crave that pan seared flavor.  So start a small batch of lump charcoal, and let them get really hot. 

Now carefully using a pair of tongs place the plate directly on the coals.  Let the plate stay on the coals for a good ten minutes before you place a steak on the plate. 

Now the steak in the picture has been crusted with cracked black pepper.  We seared the steak for 3 - 5 minutes per side.  The steaks come out with a great sear on them.