COMPETITION BARBECUE "Bar-B-Qube"

I saw a post the other day saying of AI its "Actual Idiot." My first experience with AI was to use it to tell me how to use a Bar-B-Qube. From that experience I can agree it is at times an actual idiot. Most if not all of what I read when AI is used to write about Mojobricks is my writing regurgitated. AI grabs my writings and re-writes it. What is plagiarism? Big business does not care! Eitherway, Bar-B-Qubes® I am fully responsible for its massive success amongst a small handful of people who have been cooking with Bar-B-Qubes in one form or another for more than 18 years. Yes, though that may sound confusing, Mojobrick Bar-B-Qubes® have been used to win over the hearts of friends and family who often are the most difficult judges of all. When it comes to getting the word out, there is no silver bullet. A low budget organic growth model has been our only success. When I started the business I was broke. I was down and out. I had very little to show for myself having failed at my previous start ups. My life was full of misery. I decided that this would be my last effort for entrepreneur endeavors. The Bar-B-Qube; It has transformed me as a person for the better. A journey of a thousand miles starts with a single step. Every day we start with a single step. Many times I thought of giving up but for one reason or another we kept stepping forward.

sparks of success

One small area we have had success in getting the word out is in the very few competitive cooks, promoting the success they have had. Every weekend somewhere in America a competitor is cooking for a stake at winning money in a competition. From the very beginning, if we knew of a team at any event we knew there was a chance they would win it out right. Over the years, new competitors, old competitors, competitors cooking in there 200th competition, cooking in their first competition, cooking in what ever number competition have written to us to tell us the first time they used our wood- they won the event out right. No simple feat considering at any given competition 99% of the competitors are using wood chunks,wood chips or wood splits. Some will cook with pellets in a pellet grill but no one is using mojobrick bar-b-qubes. But if someone is using Mojobrick bar-b-qubes they more often then not, place top 10. Statistically, what are the odds? At our peak of sponsoring competitive cooks, 3 teams would be using our mojobrick Bar-B-Qubes at an event. Thats us against the world. 3 vs 50. 3 vs 100 or 3 vs 300. My personal favorite story about this scenario was at the 2019 Jack Daniels World Cooking Invitational. To be at this event you had to win a state championship or you had to have won a previous Jack Daniel World Championship. Then they pulled your bung to get in. The bung is the plug in the barrel of the distilled liquid your team name is added to. Each state is given 2 representative teams. So even if 10 teams won state champioships in one state, only 2 teams are selected to go to that years invitational in Lynchburg, Tennessee. In 2019, 3 teams; https://www.rednecksci.com/ Red Neck Scientific Bar-B-Qube Cooking Team Operator Jerry Stephenson, Jr. Also a North Carolina team Old Colony Smoke House headed up by Adam Hughes Bar-B-Qube cooking team https://www.oldcolonysmokehouse.com/ and The Smokin Gringo Mike Bastin operator a Charleston South Carolina BBQ team. https://www.smokingringosbbq.com/ In 2019 of these three teams at that Jack they placed 1st in Chicken, 2nd in chicken, 1st in Pork, 2nd in pork, 1st in ribs and a perfect score in Brisket. Years later I learned about a team that had been teaching others how to use Mojobricks Bar-B-Qubes prior to that event and had continued to teach others and they won the event out right that year. https://www.grillocracy.com/blog/2019/10/29/clark-crew-bbq-takes-top-prize-at-2019-jack-daniels-world-championship-invitational-barbecue

Why (Smoking Wood Cubes) Bar-B-Qubes World Differently

Smoking wood cubes solve that problem with density. Compressed natural hardwood in the form of a "Bar" or "Qube" burns more slowly than a natural chunk/cut of wood. Bar-B-Qubes come in two forms 1. a BAR 2. a "Qube" Natural wood chunks/splits are not consistent in any form.

What is inside a wood chunk? The answer is space/air. The porous nature of wood allows for it to burn which for thousands of years has kept civilization alive.

The Bar-B-Qube is a technologically advanced form of a wood chunk or a wood split. If you can improve upon mother nature for smoke flavor, if you wanted to make a form of wood that is perfect for smoking meat you would create a dense wood cube. Not a dense wood circle. A Bar-B-Qube® (cube) holds its form, it has a denser circumference. It's edges allow it to burn evenly producing smoke immediately while holding up through the cook. The result is a steadier dose of flavor.

That matters. It matters for the first time user. It matters for the kitchen chef in a world class restaurant. It matters for grandma cooking pork-chops for the grand kids. It matters, if you want a consistent repeatable flavor. It matters.

Choose the Bar-B-Qube Size by Cook Time

The right cube is not about using the most wood possible. It is about matching the burn time to the food. After many years of use we look at how much to add by what's in the grill and how long its in for. The true rule of thumb is that less is more.

For cooks around one hour, a mini cube is the smart move. Think burgers, wings, sausages, chicken thighs, pork chops, lobster tail or a quick tray of vegetables. The mini is the perfect size for a side of salmon. It adds real smoke flavor without making a Tuesday-night dinner feel like a full-day pitmaster session. Its also a nice intro to the flavor profile of each species of wood. For cooks near two hours, step up to a medium or regular Bar-B-Qube. This is the sweet spot for whole chicken, pork tenderloin, tri-tip, meatloaf, thicker cuts of fish, and ribs over charcoal. You get a longer, more consistent smoke window without stopping to replenish wood. I'm not saying the wood is going to burn for 2 or 3 hours, I am saying the wood will impart the amount of flavor to give it that amazing first bite flavor that is worth telling your friends about.

For cooks beyond four hours, reach for a large cube. Brisket, pork shoulder, beef ribs, turkey, and other low-and-slow favorites need a wood source that can stay in the game. A large Bar-B-Qube is made for that larger select cut of meat. You've heard of the 3-2-1 method of cooking? You can think of our largest Bar-B-Qube as the 3 hour or more, the medium as the 2 hour and the mini as the 1 or less cook. As you progress with our Bar-B-Qubes - you can begin to layer your foods with flavor.

Layer wood flavor

The best part of a dense hardwood Bar-B-Qube is that the process stays refreshingly short. Heat the grill, add the cube where it can receive direct heat, close the lid, and cook. No soaking. No wrapping. No chasing smoke around the grate.No returning to the pit to remove grill parts to add wood. No need to refresh the wood.

On a charcoal grill or smoker, place the Bar-B-Qube directly on hot coals or close enough to the fire that it begins producing smoke. For a gas grill, place it on the hottest appropriate area of the grill where it can heat safely without blocking burners or airflow. If you want to cold smoke cheese. First try a mini of a mild wood profile. Cherry is considered a mild fruit wood but our cherry is typically considered a more robust flavor. Try first our Competition Blend Oak or try our Mapple or maple wood. Another fun wood for cheese is our Bourbon blends. You can impart a hint of bourbon to the aroma of cheese. Its a conversation starter at any party!

There is no need to soak a Bar-B-Qube. Water does not create better smoke flavor. It delays the wood from heating and creates extra steam and mess. Super-dry natural compressed hardwood is ready to work as it is.

Match Your Wood Flavor to the Food

Smoke should support the food, not cover it up. A bold wood on brisket can be exactly right. That same intensity on shrimp can take over quickly. The fun is choosing a flavor that fits what is on the grate.

Fruit woods tend to bring a sweeter, softer smoke that works beautifully with pork, poultry, seafood, and vegetables. They are also a comfortable starting point for anyone new to cooking with wood. Hickory and our Blends offer more classic barbecue depth for ribs, chicken, burgers, and pork shoulder. Stronger hardwood profiles are a natural match for brisket, beef ribs, venison, and other rich meats that can stand up to a bigger flavor. This spring we made a batch of Maple Apple blend. We have had MAPPLE for years but this batch turned out a unique batch of Mapple. It is by far the best brisket smoking wood I have tried over the past 12 years. So if you are an experienced cook and want to try something new in your next brisket cook order a bag of our Mapple.https://www.barbqube.com/product-page/mojoqubes?variantId=00000000-0000-0004-0005-aee11b2910c1