What Is A NIXPO Anyway?

Chain Gang BBQ participated in the Nixa Area Chamber of Commerce expo event today known as NIXPO. It's an opportunity for Chamber members to showcase their business to literally thousands of folks in a 6 hour period. And, for the first time Nixa restaurants were allowed to sell food on premises. So we did.

We loaded up with pulled pork sandwiches and chips for $5 and that included tax. Killer deal and we sold the pork butt out of them. We also handed out these little 4X6 cards which were printed on high gloss photo stock. They told folks who we were and where we could be found. I wanted to share them with you so you could see the actual artwork.

We've Been Called "A Slice of BBQ Heaven"

Well, Chain Gang BBQ has its first review by food critic Teresa Blondo, blogging as The Springfield Foodie. It's an awesome review and we're glad everyone has enjoyed the cue from the Gang.

You can read the article in its entirety by clicking here christiancountysun.com

BBQ should be its own food group, don't ya think?

You Think The Brisket Is Big, You Should've Seen The Steer!

This is the biggest Brisket I've ever smoked. I told my guy Matt Bichelmeyer that I'd like some Certified Angus Beef Briskets with thicker flats for slicing. He told me he would do what he could. So, last Tuesday I picked up 3 cases of Brisket.

Got these babies back at my serving trailer and picked a winner. Man, this thing was a moose; I'm guessing it weighed close to 20 pounds. Did this come off of Babe The Blue Ox, I wondered.

So, before I cook my Brisket I break out the old fillet knife and remove every bit of fat I can, which I did with this particular Brisket. I'd say I trimmed off a good 3 to 5 pounds of fat. Let's face it, Brisket fat doesn't render down at all. So, unless you like a lot of fat in your mouth when you eat Brisket, my trim job probably isn't for you. Although, I do have a top secret way to replace the flavor of the fat without the lard turning into bubble gum when you chew up your Brisket. Enough said on that.

I cooked this bad boy low and slow for about 28 hours. Removed the Brisket from the Pit to rest so I can remove the point from the flat for future Burnt Ends. But, before I began that task I decided to weigh the cooked version. It still came in over 14 pounds, so low and slow( 180-190 ) keeps moisture in the meat and does not cook it out as it might at say 220-230.

Just had to share this "Brisket From The Deep" with you. Oh, the picture was shot with my iPhone, so quality isn't the best and it's a little noisy, too.

Here's Your Sign

We finally got our "BBQ" sign installed today. My guy that built the sign had it completed in time for our opening back in December, but he broke his collar bone and, well, we didn't get installed as planned.

I was amazed at how it looked once it was attached to the roof of the trailer. And I'm not sure if it was because of the sign, but our lunch business was BUSY. Thanks to everyone who came by today and to those repeat "cue customers, we were glad to see you, too.

By the way, I returned yesterday from Kansas City following a "meat run" to Bichelmeyer Meats and learned that my buddy Matt Bichelmeyer has to have a series of back surgeries which will keep him away from his store for an extended period of time.

My thoughts and prayers go out to Matt and his fine family hoping for a speedy and uneventful recovery. He's a great guy and I know he will do fine and be back on his feet real soon.

Burnt Ends V 2.0.1

Throughout the month of February we tried something new when it came to burnt ends; not that beef brisket burnt ends are bad, but we wondered if there was something better. And yes, Virginia, there is.

A competitor of mine recently decided to close for good. One of his customers asked me if I would consider doing something with Tri-Tip because the other guy did and he liked the flavor of the beef. I asked him what he did to the Tri-Tip and he told me, "I don't know but it was damn good." OK, I thought, that narrows it down. I searched the Internet and found a bazillion hits for Tri-Tip and began to think. A day or two later, it dawned on me: Tri-Tip and Brisket are almost the same. I kept thinking.

I knew one thing, Tri-Tip and Brisket may be related, but price wise they were in different classes. I trim my Briskets very lean, even the point where traditional burnt ends come from so why not combine the two? Why not create a burnt end from a Tri-Tip, so I did. It was magical. Now, I have customers asking me for burnt ends. Very few people knew what they were before, but now they do.

These burnt ends literally melt in your mouth. All of the fat gets rendered out and the result is smoky, tender chunks of beef that are killer.

Swing by the trailer and ask for an open face Burnt End sandwich. I guarantee you have never had anything like it. I've been BBQing a long time and they're the best I've ever had.