BBQ Brian from House of Q

Doing a bit of cooking today…. 14 pork butts slammed into my YS1500. #whyiyoder

A video posted by Brian Misko (@house_of_q) on

Brian Misko, a.k.a. BBQ Brian, is the pitmaster for House of Q. The Langley, British Columbia-based team has been cooking competitively since 2005, racking up a slew of top calls from contests all across North America over the past decade. In the last few months of 2014 alone, they were named Canadian BBQ Society Team of the Year, took the top international pork call at the Jack Daniel’s World Championship Invitational Barbecue, and also nabbed first place in ribs at the World Food Championships – no small feat!

Brian Misko House of Q World Food Champion in Ribs

House of Q introduced their eponymous line of barbecue sauces and rubs to the retail market in 2007, garnering rave reviews from consumers and competition judges alike. Their popular Slow Smoke Gold BBQ Sauce and Slather took second place honors two years running at the prestigious American Royal World Series of Barbecue. Brian’s first cookbook, Grilling With House of Q, was just released on April 11th. It’s absolutely beautiful to look at and will teach even seasoned pitmasters a new trick or two.

BBQ Brian Misko Grilling With House of Q Cookbook

So when did House of Q join #TeamYoder? According to BBQ Brian’s blog, they added the Yoder Smokers YS1500 pellet cooker to their arsenal in the Spring of 2014, as their primary competition cooker for brisket and pork. He also recently got the chance to cook on our Cimarron for a charity event in Saskatchewan. We think it looks like true love!

Yoder Smokers Cimarron Competition BBQ Cooker

Brian told me he first read about Yoders in a magazine and liked their look but didn’t get a chance to get up close and personal to one until he saw them at the American Royal in 2012. “I like my competition long cooks on my Yoder,” he says. “They get amazing crust, great smoke ring, and they turn out fantastic.”

What’s the most popular recipe Brian has created on his YS1500?

I would have to say “Bacon Bites” which is featured in my new cookbook Grilling with House of Q. It really is a simple recipe however rather easy to screw up too!

Andy Does Australia

One of the most recognizable ambassadors of Yoder Smokers is Smoke on Wheels BBQ‘s pitmaster Andy Groneman. He’s been cooking in competitions for more than two decades and has the trophies and bragging rights to show for it, with over 25 Grand Championships under his belt. Andy is also the instructor for cooking classes at All Things Barbecue, where he shows Kansans how to get the most out of their Yoders by preparing demonstration meals from prep to table.

If you follow us on Facebook or Twitter, you probably know that Andy spent the last month in Australia. Our exclusive distributor there, Grill Pro, set up a whirlwind transcontinental teaching tour that paired Andy with local meat and produce purveyors, restauranteurs and gastronomes. From what we could see, Australians love American style BBQ and have an amazing locavore scene that rightly celebrates itself, especially in the glow of summertime.

Here are some photos to give you a taste of #TeamYoderAustralia, snagged from Grill Pro on Facebook:

US Pitmaster Andy Groneman & Andy Collins from The Patch Store trimming up Beef Brisket for Masterclass Dinners hosted by Gary Mehigan in Melbourne

US Pitmaster Andy Groneman & Andy Collins from The Patch Store trimming up Beef Brisket for Masterclass Dinners hosted by Gary Mehigan in Melbourne

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Andy showing the Aussie butchers how to trim up a full packer brisket, separating point from flat at Feast Fine Foods, Norwood

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Andy and Gary McBean from Gary’s Quality Meats with a forequarter of beef at “The Smoker & The Butcher” Masterclass and Dinner hosted by Gary Mehigan in Melbourne

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Andy visits Gary McBean at Gary’s Quality Meats in Melbourne

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Andy’s Lamb Three Ways class at BBQs Plus in Port Melbourne

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Andy shows off American-style pork ribs from Rich Gunner’s pigs available ONLY at Feast! Fine Foods

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Andy in the zone, prepping for “GRILL’N AND CHILL’N” at That Little Brewery, hosted by The Patch Store

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Love that the tank piping is Yoder orange at The Little Brewery!

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Planked Huon Aqua Salmon on the YS640 at “GRILL’N AND CHILL’N”

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Andy preparing the mango jalapeño glazed planked salmon and his championship pork ribs in Adelaide (photo #Repost @antimoiannella)

 

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Andy, Chef Dan and Brett from Aussie Pitmaster and a herd of Yoder Smokers backstage at the Melbourne event hosted by Gary Mehigan