GreatQ4U! – Central PA’s one Stop BBQ Shop!

As we begin our TENTH year of operations and look toward longer and hopefully much OBR Harrisburg 1013warmer days ahead, we are proud to say that after a decade of being a ‘one trick’ pony, we have evolved!  Indeed we still specialize in wood-smoked BBQ Catering and have begun the process of getting the ‘BBQ Battlewagon’ Fire Trucks set up and ready to roll for your Spring and Summer Parties and your Fall Tailgating festivities, but there is obviously more to us than just BBQ now!

As the world of BBQ hits mainstream TV and the number of folks that are getting into the BBQ Restaurant and Catering business evolves, we welcome the new additions to our passion and as I have typed here many times before, we encourage you to experience as many different places as you can!  We all have our own unique twists on how we prepare, season, smoke and serve our BBQ products.  We are proud to say that we’ve been doing BBQ Catering for a decade and that our BBQ has won many awards at Kansas City BBQ Society and other events!  I am proud as a Pitmaster and PBCChef to say that I’ve won national awards for my flavors and creativity, not to mention a commitment to sourcing locally from those who are the best at what they do.  BUT, I also know that we are only as good as our last service and we will never forget that!  Our menu continues to grow and our catering options extend beyond ‘traditional’ BBQ now to accommodate a wider range of tastes, but our core commitment to preparing every meal ‘to order’ and specifically for each event will never change!

Additionally, even as the number of BBQ ‘outlets’ in Central PA continues to grow, there Primo OVAL XL Grillremains a gaping hole for the home chef that is looking to learn how to cook BBQ on their own.  You can watch TV and resort to the internet to learn a LOT about how to ‘do Que’ but there’s no replacement for Experience and we have put ours to work by expanding into Retail sales of Primo Grills/Smokers, Myron Mixon Pellet Grills and Smokers and the affordable and versatile Pit Barrel Cooker along with a whole host of accessories!  We are even MM Q3offering an ongoing BBQ Class series that we will do int he Spring and Fall in the ‘off peak’ months of our Catering schedule to teach folks how to do everything from making your own signature spice blends and sauces to cooking whole hogs and even getting into the BBQ business!

As all of this expansion of services goes on, our focus will remain on service and quality and we want everyone to know that if you’re looking for a BBQ Smoker or Grill or the knowledge to know how to use them, we are indeed your ONE-STOP-BBQ-SHOP!  You can find out more about us online at: www.GreatQ4U.com or our Grills and Smokers at www.BuyAPrimo.com or feel free to call 717-254-1937 or stop by and see us during our off-season weekend hours which are always posted on our FaceBook Page!  We’re on Twitter too! – SO…when you think BBQ in Central PA, think about GreatQ4U! and we’ll do our best to help you out!

Get to Know Your Sources!

By, Jim Knepper

One of the keys to winning in BBQ Competitions and successfully growing your BBQ Business is Consistency!  Consistent service, consistently nice preparations and most importantly, consistently great product!  If you’re purchasing based solely on food costs from large ‘contract’ suppliers or in Wholesale Clubs, you may be finding the quality of your end product to be somewhat inconsistent and that has a LOT to do with the fact that they aggregate from a large number of suppliers that can be quite geographically diverse, not to mention their ‘husbandry’ techniques!

I recently read an article that outlined the growing difficulties for Chef’s who source product locally because of the many logistical and supply ‘issues’ in doing so, but in the end if you know who raises your proteins and produce and you’ve seen it ‘on the hoof’ or in the field, it’s going to help to make you a better producer and without question you’ll have a more consistent end product.  This is not a new concept to those of us that have been in the BBQ business for any length of time, because ‘back in the day’ the cuts that we use for smoking today, weren’t readily available in mega-marts or through contract suppliers!  (Talk about food costs increasing…I remember Pork Shoulder UNDER $1/lb!)

As the ‘Farm-to-Table’ movement continues and the emphasis on connecting the ‘big’ chefs with local suppliers capable of providing a consistent supply and quality of product grows, so do the opportunities for anyone interested in providing great BBQ meals!  No matter whether you’re cooking for your family and friends, or if you are operating a commercial cookery…more farmers farming locally is a good thing!  Even in the larger urban areas, there is a LOT of momentum for Urban farming and a growing farming community within a short drive.

SO…get to know a Butcher.  If you don’t have one VERY close by, make it a ‘destination’ and a habit to visit on a regular basis.  As you buy products from them over a period of time, you will develop a relationship and rapport that will lead to more consistent results and a better end product.  Same goes for produce!  There’s a resurgence in the Farmer’s Market today and even in the BIG cities, you’ll find folks who grow awesome and sometimes not oft seen produce and then bring it to a market to sell until it’s gone.  Where to find these ‘sources’?  A brief search of ‘the Google’ will provide a number of online resources!

Enjoy more consistent results and a much better end result by keeping it as local as you can and get to know where everything you cook comes from! – Enjoy your week! – jak

Have a Heart, Help a Hound!

By, Jim Knepper

To use an old Monty Python phrase; “…and now for something COMPLETELY different!”  Here’s a quick post that’s got nothing to do with BBQ, other than perhaps my Hooveravailability to participate in it!  Those who know me are already aware of the sacrifices that I make for them and those who don’t may be quite surprised or even jump to a few incorrect conclusions to find out that my wife and I provide a loving, stable home to 14 rescued hound dogs!  YES…I said fourteen of them, nine Coonhounds and five Bloodhounds.

It all began when I was doing Transplant medicine and adopted a retired Police Bloodhound only to find out that Bloodhound rescues across the country were filled to capacity and Bloodhounds were being put down daily due to a lack of resources.  I have been familiar with the breed since I was a child and have had a few Bloodhounds over the years, but Hoover quickly became a trusted and loyal friend…the best that I have ever had.  When we lost him to a neurologic ‘event’…I began to look for replacements and quickly had three, one of whom a local vet ‘accidentally’ killed when we had him neutered.  So we found another male and then two more girls for a pack of five.

Then, the Coonhound folks got a hold of me, we adopted one and wound up on e-Hound Sofamailing lists that are horrible: ‘These are the dogs that no one wants and unless they are taken by 4pm today, they will be put down’ or something to that effect with photos and stories.  It was horrible and within months we had nine; six of which were hours away from euthanasia because no one wanted them and three that were turned loose in the mountains to die.  They all have idiosyncrasies and most were filled with parasites and starving, but once nourished with love and food they got great Vet care and live without many ‘rules’ in our home.  In fact, they all know that at any time during the day they can come to my desk and I’ll drop whatever I am doing to give them some love!

I’ve been called all kinds of things because of these dogs and there are NO shortage of folks that I never did anything with before we adopted the ‘pack’ who tell me always Sheena, Conway & New Friendsabout how much I am missing out on, but to be honest I wouldn’t have it any other way!  They don’t need to be scared, sick or worried about where their next meal is coming from and that will remain our commitment to them until the day they cross that rainbow bridge!

So, if you’re thinking about getting a dog, do some homework and consider a hound.  They are NOT retrievers or pointers or setters…they have some quirks and require a bit more attention and they are high energy dogs contrary to popular assumption…but they are loving and smart and make great companions.  There are far too many of these breeds being put down for no other reason than no one wants them!  If you need information about where you can get one, e-mail me and I’ll be happy to help: Jim@GreatQ4U.com - Have a GREAT week y’all! – jak

Luke & Beulah

BBQ Bravado

By, Jim Knepper

There’s NO shortage of it out there these days and it has been amplified by media attention to our art form and it’s most visible purveyors…competitors.  No doubt that in Meat Rakeorder to take a long, laborious task and make it palatable to TV audiences, there has to be drama, conflict and even occasionally resolution, afterall that’s how TV goes.  It’s also present in the Competition Circuit in no short supply…as it should be.  Afterall, if you’re going to compete, you ought to be doing it to win, hence the purpose of competition.  It’s also increasingly become present among folks who cook BBQ as a business either full or part time and sometimes it’s backed up by the products, others it isn’t.

I am writing this post not to lecture anyone on how to behave as they pursue their love of creating great BBQ nor am I taking a position of me being any better than anyone else, I am instead examining this ‘bravado’ from the perspective of a guy who thinks that the BEST thing about BBQ (next to eating it) are the people who produce it!  Reason for this observation is that recently I’ve connected with some great folks on all ends of the BBQ spectrum via our various social media outlets and have been reminded again just how good BBQ people are in general.  From farmers to butchers and other Pitmasters, large production operations and small outlets of various packaged BBQ products, even BBQ Restaurant and Catering owners who are committed as can be to their art form.

If you’ve never been to a BBQ Competition and you are a fan of the product, I would suggest that you take some time this year and go to one!  You can find one near you on Sam's Tour Richmond 2the Kansas City BBQ Society’s website (www.kcbs.us) and when you go there are a few things you should know.  First of all, there are VERY FEW competitions that will allow the teams to provide you with ‘samples’, primarily because of Health Codes and liability, so you can ask, but don’t be surprised when a team can’t let you taste their goods.  Also, you should know that Friday evening and early Saturday morning are the best times to interact with the teams.  By mid morning on Saturday, things are getting busy and Pitmasters and crew are finishing up ‘turn in boxes’ so they have a pretty focused effort underway.  I think that you’ll find that the folks who compete are in general, a great group of people that are more than willing to answer questions and provide tips.

Another great byproduct of the increasing popularity of BBQ is the amount of folks who are getting ‘into’ the BBQ Business.  From full and quick service restaurants to roadside Roll TideBBQ ‘shacks’ there are LOTS of outlets for authentic smoked BBQ products these days and you should support as many of them as you can if you’re a true fan.  Sure, there will be those you like more than others and you’ll most likely even have a favorite, but every Pitmaster’s got their own twist and signature taste and BBQ isn’t a ‘one-size-fits-all’ proposition.  There are many ways to get to that finished product and the more you cook the better you get.  In my humble opinion there’s too much ‘mine is better than so and so’s’ in our market place, worse there’s never really any need for openly trashing a place that you don’t like as a way of supporting the place (or places) that you do like…it doesn’t really serve any purpose and I think subverts the history of BBQ which is a very communal art.

Lastly (because no one wants to spend their whole Monday morning reading my thoughts) I would say that if you’ve got a local butcher or a farm in your area that pays Embroidered GQ4U Logoclose attention to how they raise their animals or even raises ‘heritage’ breeds of proteins, you should do all that you can to support them.  It’s not only helping the BBQ community to thrive by increasing the availability of product, it’s healthier!  I read somewhere recently that if you buy pre-packaged hamburger meat in a super-store, you could be getting meat from >150 cows in every burger!  You won’t find that at your local butcher or local farmer’s market and it keeps the money you spend in your community.

So, while there is NO shortage of bravado out there in the BBQ world about how mine is better than so-and-so’s or you don’t know what you’re doing if you don’t use MY techniques, there are far more folks in the BBQ community that are willing to commit to their art and their customers.  They talk mostly about their own product and Tuffy and Jimpassionately about where their proteins come from and how they prep and cook them, not about their competitors.  We support each other and we do far better together than we do individually it’s not such a crazy concept.  It’s good to be proud of your BBQ and if there’s a spot you don’t like, don’t go back.  As for the competition circuit, it’s ultimately up to six judges who’ve spent a lot of time learning how to judge and tasting all kinds of different BBQ.  Not everyone wins every time because the palates of the judges changes from competition to competition and table to table and that’s a good thing!

Don’t let the BBQ Bravado throw you off, there are a TON of good people in BBQ and I would say that if you’re interested in consuming, cooking or competing…go out and get some, you’ll find a bunch of great people and a growing number of them making great product!  Of course, I’m always available to ‘talk BBQ’ and we do teach classes, do catering and more!  Visit us at www.GreatQ4U.com or give us a call at 717-254-1937 to learn more about GreatQ4U! – Thanks for reading along and have a GREAT Monday!

What’s the BEST Smoker for Me?

By, Jim Knepper

I get asked this a LOT and while I do have a ‘standard’ response…it would be reckless for me to not point out that our new retail shop sells Primo Ceramic Grill/Smokers Primo Kamodo Grill(which I believe to be the most versatile outdoor cooking ‘system’ available) and will soon be stocking Pit Barrel Smokers (<$300 with all you need to start cooking)!  That said, this is again somewhat of a ‘trap’ question because every BBQ person’s got their own opinions and mine is just one in a cacophony of them.

So, what is the best smoker for you?  One that you USE!  Doesn’t matter what your budget or whether you use wood, charcoal or pellets, how fancy or ‘high tech’ it is or if you made it out of an old 55 gallon drum, if you use it and enjoy doing so, it’s the best smoker for you.  BBQ is a primal concept and as long as you’ve got a fire and the ability to regulate the temperature in the chamber, you’re set!

That said, there are of course a number of factors that make it easier or harder to PBCachieve a consistent temperature in the cooking chamber such as: insulation, air flow (very important), convection and knowledge of the ‘zones’ in your particular smoker.  Much of this can be accomplished with practice and/or some easy to do home modifications.  Less expensive or home made smokers may require a bit more attention, but they can still get the job done!

Alas, it seems a bit of a cop out on a Friday, but just like anything else that you own, the best is the one that you use the most and the more you use your smoker, the better you’ll get.  Smoking adds a whole new dimension to the iGrill 1flavor profiles of just about any food and it’s a worthy endeavor for just about any foodie or home chef.  If you need online resources, there are a LOT of them.  My perennial suggestions are to begin with the Kansas City BBQ Society (www.KCBS.us) and the National BBQ Association (www.nbbqa.org) and then move onto your local or regional BBQ organization…here in PA we are fortunate to have the Mid-Atlantic BBQ Association (www.mabbqa.com) and there are TONS of online forums like the BBQ Brethren, a great group of helpful and committed enthusiasts (www.bbq-brethren.com) and the BBQ Backyard (www.bbqbackyard.com) just to name a few.  You’ll find that folks are for the most part, welcoming and more than willing to share information and answer questions!

Of course, if you ever need help or advice, we are online at www.GreatQ4U.com and only a phone call (717-254-1937) or E-Mail: Jim@GreatQ4U.com away! – Smoke on and have a GREAT weekend! :) – jak

Want to Learn How to Do ‘Real Deal’ BBQ?

Well then, we can hook you up!  We’ve still got space in our early Spring and Summer BBQ Classes that will be taught at our shop in Mechanicsburg, PA and we would LOVE to have you!  After a somewhat rocky start with the cancellation of our January classes due to the first of several ‘Snowpocalypses’ and a sub zero cold snap that would have made teaching impractical if not unworthy of the investment, we have got things in gear now!

We are offering courses that range from Basic to Advanced, Whole Hog and even how to start and successfully operate your own BBQ Business either as a Part-Time or Full-Time venture.  Our cooking classes will not focus on how to cook ‘Competition BBQ’ although Chef is a 15+ year member of the Kansas City BBQ Society and a Certified BBQ Judge.  Our reason is that we sell Primo Grills and Smokers which are geared to the home cook AND there are far more folks who cook BBQ at home than to compete.  BUT…if you’re interested in learning how to compete on the ‘BBQ Circuit’, we’ve got LOTS of friends across the country that ARE teaching Competition classes and we can hook you up, just let us know when and where you’re available and we’ll look for a class that meets your needs.

Our Basic BBQ Class will cover everything that the home cook needs to know about cooking BBQ ‘Low & Slow’ over wood or coal.  What cuts to use, how to prepare them, equipment needs and considerations, making spice rubs and sauces and more.  Advanced BBQ will build on those blocks and further explore anatomy, butchery, preparation (including injections and cures), exploration of various time and temperature control devices and different types of smokers and more.  Whole Hog will cover how to source, prepare, season, cook and serve the whole hog at home.  We will cook three hogs total, two by different methods: Indirect smoking and Indirect, Top down roasting in an insulated cooking chamber.  The third hog will be butchered and students will have a chance to see and understand the anatomy and techniques to break down a hog then how to cook each component.

If you’re interested in starting a BBQ Business and can’t make it to the class, we can come to you as full service Hospitality Consultants.  If you’ve already got a business and need help with anything from food costs and profit margins to web site design and development or SEO…we can help you with that too!  We approach every consulting customer as an individual and don’t use any ‘cookie cutter’ solutions!  We listen carefully, watch operation and administration and offer objective advice that will help to improve your operation.

SO…for more info about our BBQ classes, visit our web page at: www.greatq4u.com/BBQ_Classes.html or if you’d like more info about our Hospitality Consulting visit: http://www.greatq4u.com/Hospitality_Consulting.html OR if you’d just like to talk “Q”…you can call us: 717-254-1937 or E-Mail me: Jim@GreatQ4U.com

Friggin’ Frozen Fingers Fog…

…I couldn’t think of a word for ‘brain’ or ‘mind’ that began with “F”…so I deployed the old dot, dot, dot trick!  Probably yet another thing that they don’t teach in Journalism school or some form of poor Blog etiquette, but that’s why I cook BBQ for a living and don’t write for the New Yorker!

So, with frozen fingers in mind and work to do before the next big storm gets here, PBCbrevity will be the order of the day.  Just wanted to let folks know some of the plans we’ve got coming up for the warmer weather at ‘Station Q’ in Mechanicsburg, PA.  In addition to the awesome deals that we have on Primo Grills/Smokers right now…we are PROUD to announce that we will be adding the affordable, versatile Pit Barrel Cookers (pitbarrelcooker.com) to our Retail Shop SOON!  In keeping with our commitment to ‘Made in the USA’, this cooker is not only All American, it’s a Veteran Owned Company!  Priced under $300 and well built from the ground up, these awesome Primo OVAL XL Grillgrill/smokers can do a LOT!  Look for them in March or pre-order yours today!  We’ve got the absolute lowest prices of the year on our In-Stock Primo Ceramic Grill/Smokers and with a wide selection at the shop ready for immediate delivery, we can hook you up today!  We’re available to show off the Primo’s by Appointment at your convenience, just give us a call at 717-254-1937 or visit us online: www.BuyAPrimo.com!

As the Spring thaw approaches, we’ve got openings in our April BBQ Classes and still a few spots left in our Whole Hog Class on April 5th!  Focused on the ‘home cook’ we will Suckling Hogdemonstrate two different cooking methods while covering all the bases about whole hog cooking.  From sourcing, prepping, anatomy, seasoning and serving…you’ll get TONS of knowledge and a full belly at this class.  All for $275 per person…register on the website (http://www.greatq4u.com/BBQ_Classes.html) or call us to save your spot.

Don’t have the time or cash to commit to a class just now? No Problem!  We will be offering our ‘Boys Night Out’ on Wednesdays in the Spring and Summer months!  Every Station Qweek we will fire up a Primo and cook some tasty treats, have some comfortable seating available and cover one specific topic that relates to BBQ in some way, shape or form.  BYOB and prepare to get some knowledge and great food for free all while seeing the AWESOME Primo Grills in action!  From basic butchering and knife skills to making Rubs, Mops and Sauces and more, we’ll spend a few hours of cooking, conversing and learning…all for FREE! – We will limit the attendance to 15 folks and require Pre-Registration, but other than that it will be a great time for all!

Speaking of Primo Ceramic Grill/Smokers…we will also be offering folks who purchase their Primo from us the chance to host ‘Primo Parties’!  What’s that?  It’s a chance for you to invite up to 10 friends over to your place to show off your new Primo and it’s incredible versatility and capability while letting us bring the food and help however much you’d like with the cooking!  If any of your party guests buys a Primo from us, you get a $50 GQ4U! Gift Card for every one sold!

SEE…the friggin’ snow hasn’t frozen our brains…yet!  Catering schedule is filling up fast and I’ve already had to break the bad news to several potential customers…don’t like it, but we’re not a big resort…we are a small, local business and plan on keeping it that way!  SO…if you have an event this year and you’d like GreatQ4U! to cater it…BOOK SOON to save your spot!

Thanks for reading along and stay warm! – jak