Smoking ‘Hot and Fast’ with Bill Gillespie
When it comes to competition BBQ, few pitmasters are as decorated as Bill Gillespie, the founder of Smokin’ Hoggz BBQ. His team has won hundreds of awards over the years and has claimed the top prize at both the Jack Daniel’s World Championship Invitational Barbecue and the American Royal Invitational.
Combining his mastery of competition ‘cue and a willingness to try anything to make better BBQ, Abington, Massachusetts-based Gillespie has been working on perfecting “hot and fast” barbecue. In his newest book Hot and Fast BBQ on Your Weber Smokey Mountain Cooker: Master the Quickest Method to Smoking Mouthwatering Meats, Gillespie teaches readers how to embrace “hot and fast” and how to shave hours off cook times without losing flavor or texture.
Hot and Fast BBQ on Your Weber Smokey Mountain Cooker is the newest book from Bill Gillespie.
We spoke with Gillespie about his book and some of his tips for hot and fast grilling and smoking. This conversation has been lightly edited for clarity.
The Smoke Sheet (TSS): You’ve made a name for yourself in the competition barbecue world over the years and now have written four barbecue books. How has your life changed during the past 10 years?
Bill Gillespie (BG): Competition barbecue has definitely made me a better cook. I'm not professionally trained, and I'm self-taught like most of us are. We got lucky in 2011 and it was kind of a breakout year. We got our first Grand Championship that year and ended up winning The Jack. From there, some opportunities come about with the four cookbooks and I’ve got a line of sauce and rubs. And I teach competition barbecue schools and classes. Competition barbecue has opened up a lot of avenues for me in the past few years.
TSS: Has BBQ become your full-time job at this point?
BG: No, I still work Monday through Friday from seven to three. I'm a design engineer for the local electrical utility, National Grid. My second job is the barbecue, which is nights and weekends.
Bill Gillespie is an accomplished barbecue competitor and cookbook author. (Photo by Ken Goodman)
TSS: Has your design engineering background changed your barbecue methods at all?
BG: Definitely. I'm always trying to find a faster or more efficient way to do something. I haven't really come up with any gadgets or anything, but it's more about time management. I'm always trying to think about things like how to get more sleep on a contest night, versus staying up till one in the morning and then getting up at four in the morning. I'm always trying to simplify my process.
TSS: It feels like the quest for efficiency really informed the “hot and fast” approach you write about in the new book. What made you want to write about it?
BG: In my first book, I had a little section on hot and fast and briefly went over it. And in the last few years, it’s been a trend in competition barbecue. But I know there's a lot of people out there that are maybe scared or nervous to do something hot and fast. For example, a brisket. In the new book, I can have a 13-14 pound brisket done in four to four and a half hours. That means you can start at noon, and then you’re eating a brisket dinner at six. I think you can get just as good a product hot and fast as you can get low and slow.
A hot-and-fast brisket can take as little as four hours. (Photo by Ken Goodman)
TSS: A four-hour brisket sounds kind of nuts to people like us who often hear about the painstaking “16-hour briskets” that the top barbecue joints serve.
BG: It’s funny because I actually started experimenting with hot and fast briskets back in 2008 after reading about a few methods in an online Weber forum. It was only like a 10-pound brisket and you’d cook it at 350 degrees. And I was having these things done between three and a half and four hours. So some of these ideas have been around for a while. But then low and slow became the dominant trend … Now hot and fast has come back.
TSS: You were working on the recipes for the second book during the pandemic, correct? Did that help you focus?
BG: Last year was a good year to do it. Because I was working from home, I had some time during the day and was able to take a break here and there. And I was able to do a lot of recipe testing. It really brought back my love of barbecue again, even more than it was. I think because of the situation we were all in, it was kind of my way to forget about what was going on in the world. And I could concentrate on this one thing.
TSS: Besides brisket, do you feel like you’ve really cracked the “hot and fast” methods for other top meats like ribs and pulled pork?
BG: Absolutely. I can do baby-backs in two and a half hours. I can do full spare ribs in close to three hours. Pork butts can be done in five to five and a half hours. I think it can be just as good as low and slow. You’re really just trying to get that internal temperature up higher to allow that collagen to break down faster. With low and slow, the meat kind of has time to sit there and it breaks down over time. With the higher temp, it's like you're really given it a kickstart.
Hot and fast ribs can be just as good as low and slow. (Photo by Ken Goodman)
TSS: What is one common mistake you see in hot and fast cooking and how can you remedy it?
BG: I think a lot of low-and-slow cookers have a hard time adjusting to hot and fast because you have to be moving stuff around often. I think some people might not be used to that kind of fast-paced, and moving stuff around. They may forget about it. Next thing you know, the bottom of the brisket is all charred because you didn't move it off the fire fast enough.
TSS: Changing gears a little bit, how did the pandemic change your competition schedule? Did you go to any events in 2020 and what does this year look like for you?
BG: We did some competitions at the beginning of 2020. And then during the middle of March, basically they shut the state of Massachusetts down like everywhere else. Then all the events started getting canceled. We did a “barbecue fight club” last June, and that was our first event out following the shutdown. Then we did a few more throughout the year. I think we only ended up doing about nine contests last year. … This year, I had two in July, one in August, and then basically September and October are going to be jam-packed.
TSS: What else do you have in store for the future?
BG: I'm always working on another sauce or another dry rub or maybe planning a couple of classes. And it's always in the back of my mind to do another book. I said after a third book, I was like, Nope, I'm done. That's it. And then, here I am with my fourth book. So I’ve been kind of thinking about a fifth book. I’ve got a lot of ideas floating around, and I’m going to just have to run with one of them soon.
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Thanks to Bill for the great conversation and tips on smoking hot and fast. We hope you’ll consider checking out his new book and trying some of his recipes during your next backyard barbecue when you need to cook fast.
Sean Ludwig (NYC BBQ)
Co-Founder, The Smoke Sheet
Thank you to our sponsor DennyMike's, which offers outstanding seasonings and rubs for every situation. Learn more about DennyMike's here.
—Traeger recently opened strongly on the New York Stock Exchange. (Photo via NYSE)—
HOT OFF THE PRESS
Traeger had a strong showing in their recent opening on the New York Stock Exchange. The company surpassed its projected valuation to reach $2.6 billion, according to Forbes. CEO Jeremy Andrus said the company plans to build the brand through consumer passion and loyalty. “Traeger is unlike any other outdoor cooking solution because it brings so much joy and meaning into people’s lives,” Andrus said. “We are creating a community – the Traegerhood.” READ MORE.
Following on the heels of Traeger’s IPO, popular grill maker Weber Inc.’s opening was not as impressive. According to Bloomberg, the Illinois-based brand “cut the size of its initial public offering by more than half and priced it below a marketed range to raise $250 million.” (However, the stock ticked up above its IPO price in the past few days.) READ MORE.
The Southern California barbecue scene got an extra big spotlight recently from Eater LA with several great stories. They included:
Farley Elliott dives into an “incomplete history of Los Angeles barbecue,” from earth ovens to the future of the smoked meat scene in Southern California. READ MORE.
Eater LA names the “21 essential barbecue restaurants in Los Angeles,” including many you know and a few you don’t. READ MORE.
Writer Mona Holmes wrote about “growing up on Black barbecue” in Los Angeles in the 1970s and 1980s. READ MORE.
Some of Los Angeles’ top pitmasters spoke about the wood they use to smoke and disagreed strongly with the general perception that post oak is the be-all-end-all of barbecue-worthy wood. READ MORE.
This past weekend, Heritage Barbecue in San Juan Capistrano, California celebrated its one-year anniversary with a huge celebration featuring food from pitmasters from across the country. The event, organized by Abe Delgado of the I Crush BBQ Show featured the folks from Snow’s BBQ, Brotherton’s Black Iron BBQ, Bretty’s Backyard Bar-B-Que, Harp Barbecue, and many more, who traveled to Orange County to celebrate with owners Daniel and Brenda Castillo. READ MORE.
ADDITIONAL READS
J.C. Reid wrote a Houston Chronicle story about how Las Vegas' new barbecue joint Braeswood Tex Mex BBQ has Houston roots.
Conor Moran of the Cost of Goods Told podcast wrote about Chef Ara Malekian of Harlem Road Texas BBQ, who recently competed on Season 2 of the Food Network show BBQ Brawl.
Pitmaster Rasheed Philips of American Barbecue Showdown on Netflix fame explains the secret to his delicious brisket recipe.
There is still time left in the summer to try these 8 backyard BBQ recipes from Sauce Magazine.
Carolina pitmasters share their secrets to making the best barbecue sauce.
Here’s why ‘meat swinging’ is the German grilling hack you need to try ASAP.
Rodney’s Ribs is serving "Pasadena’s best barbecue" out of a CVS parking lot.
East and Central Texas barbecue meet at the "spectacular" Rollin Smoke food truck in East Austin, Texas Monthly reports.
—The season two finale of BBQ Brawl features fun and a few surprises.—
WATCH
Master of ‘Cue — BBQ Brawl
During the season two finale of BBQ Brawl, a lot of hard work and creativity has paid off for the final competitors and their team captains. To decide who deserves the grand prize and supreme BBQ bragging rights, Bobby Flay, Michael Symon, and Eddie Jackson watch as the judges lay down the ultimate BBQ gauntlet: a super-sized, all-day competition filled with high stakes and surprises. (We will have more coverage of the show in next week’s edition of The Smoke Sheet so you all have time to watch the surprising finale this week.) WATCH HERE.
LISTEN
Pivoting a BBQ Business with Kell Phelps of the National Barbecue News — Smoking Hot Confessions
In this episode of the Smoking Hot Confessions podcast, host Ben Arnot talks with Kell Phelps of the National Barbecue News. Phelps and his family have been documenting the world of competition barbecue since 1990. The magazine includes pitmaster profiles, product reviews, columns, and recipes. Phelps discusses how he got into barbecue, the origins of the magazine, the “death” of print media, pivoting to digital media, and more. LISTEN HERE.
READ
Best Wood for Smoking — Hey Grill Hey
Many people who first get into cooking barbecue are overwhelmed with the plethora of options of different kinds of wood available on the market. In this Hey Grill Hey blog feature, Susie Bulloch gives a comprehensive overview of the wood used for smoking. She includes several common barbecue dishes and shares which wood is most suitable for each. Bulloch also discusses the different types of wood available to use with different smokers. READ HERE.
—If you don’t want to wait around for several hours to enjoy barbecue, try cooking Wagyu Tri Tip hot and fast with this recipe from How to BBQ Right.—
Smoked Wagyu Tri Tip Smoked Hot and Fast
By How to BBQ Right
In this week’s Recipe of the Week, Malcom Reed of How to BBQ Right fires up his drum smoker to cook Wagyu Tri Tip hot and fast. Because it comes from the tail end of the sirloin roast, tri tip is normally fairly lean. However, Wagyu beef is well-marbled throughout the cut. Malcolm shows you how to layer flavor on the tri tip with different seasonings and cook it to the perfect temperature. If you follow Malcom’s recipe, your Wagyu Tri Tip will be perfectly tender and juicy with an amazing beefy flavor.
—Lots of must-attend barbecue events are scheduled for 2021.—
August 21-22, 2021: Meatstock Music and Barbecue Festival (Sydney edition) — Sydney, Australia
Meatstock returns with a typically stacked line-up of barbecue enthusiasts and bands. The sell-out, two-day event brings big-name American pitmasters Down Under; sees comp teams from across Sydney go head-to-head over the coals to be crowned the city’s best barbequers; and features live music, food trucks and pop-up bars. MORE INFO HERE.
September 3-5, 2021: Pinehurst Barbecue Festival — Pinehurst, North Carolina
Debuting Labor Day Weekend 2021, The Pinehurst Barbecue Festival celebrates “All Things Barbecue” in North Carolina. From Eastern North Carolina vinegar to Western North Carolina tomato, they will have all of your favorites. The Pinehurst Barbeque Festival is a “Celebration of Taste and Tradition” featuring award-winning pitmasters in one of the most picturesque settings in all of North Carolina — the historic Village of Pinehurst. Choose to experience the entire three-day festival, or attend just one signature event. A multi-ticket VIP package, as well as individual tickets for each event are available. MORE INFO HERE.
September 10-11, 2021: Beer, Bourbon, & BBQ Festival (Cary) — Cary, North Carolina
Cary’s Beer, Bourbon, & BBQ Festival is back and better than ever. Get ready to enjoy all those pleasures that true Southerners live by – Beer, Bourbon, Barbecue, Boots, Bacon, Biscuits, Bluegrass, and Smoked Beasts. It’s a great day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’, and barbecue eatin’. One admission buys you a sampling glass so you can enjoy an all-you-care-to-taste sampling of beer and bourbon. MORE INFO HERE.
September 11, 2021: Pig Island NYC — New York, New York
For those that love all things pork and barbecue, the annual Pig Island NYC event is a can’t-miss affair. This year, the event will emphasize its special relationship promoting Friends of Firefighters charity. Many chefs and pitmasters from around the country show up and serve their best pork creations. Held outdoors, this all-inclusive event will also feature a ton of great food, beer, cider, and liquor. MORE INFO HERE.
September 16-19, 2021: American Royal World Series of Barbecue — Kansas City, Kansas
The American Royal World Series of barbecue is the largest BBQ competition in the country. On top of a massive KCBS competition with roughly 500 teams from around the country, this signature Kansas City event includes public-facing activities, including live music, delicious BBQ and local food, a full line up of kids activities, and a vendor fair authentic to Kansas City and BBQ enthusiasts. Read our to learn more about the experience. MORE INFO HERE.
September 18-19, 2021: Born & Raised Music Festival — Pryor, Oklahoma
On top of many top musical acts like ZZ Top and Cody Jinks, the big new event will feature “The BBQ Ranch” curated by pitmaster Wayne Mueller. Joining Mueller will be Brotherton's Black Iron Barbecue, Night Goat Barbecue, Phatt Tabb's BBQ, Roegels Barbecue Co., and more. MORE INFO HERE.
October 1-3, 2021: Q In The Lou — St. Louis, Missouri
Get ready to go hog wild and get your BBQ fix at another great year of Q in the Lou. Many of the country’s biggest names in BBQ will be back once again. Given heightened safety protocols, it will likely be a little different from years past but still offering lots of food and fun. Read our to learn more about how the event generally goes. MORE INFO HERE.
October 8-9, 2021: Jack Daniel’s World Championship Invitational — Lynchburg, Tennessee
The Jack Daniel’s Annual World Championship Invitational Barbeque – or simply The Jack as it’s known in the world of competition barbecue – is widely considered the world’s most prestigious barbeque competition where teams from around the globe smoke, season and sear their way to a chance to be named the Grand Champion and a $25,000 prize. Annually featuring more than 100 teams representing all 50 states and countries across the globe, The Jack transforms Lynchburg, home of the Jack Daniel Distillery, into the barbecue capital of the world. It’s also important to note that KCBS has changed the date The Jack is usually held in hopes of getting more favorable weather, so check your calendars. Read our to learn more about the experience. MORE INFO HERE.
November 13, 2021: Holy Smokes: Lowcountry BBQ Festival — Charleston, South Carolina
The Holy Smokes BBQ Festival from Home Team BBQ, Swig & Swine, and Robert Moss will be held November 13 in Charleston. The big new event will include pitmasters from around the country including Chris Lilly of Big Bob Gibson BBQ, Patrick Feges and Erin Smith, Feges BBQ, Billy Durney of Hometown BBQ, Matt Horn of Horn Barbecue, and Rodney Scott of Rodney Scott’s BBQ. MORE INFO HERE.
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