GreatQ4U! Status Update…It’s Been A While!

SO….I was doing pretty good with updating the Blog on a regular basis and then, well….LIFE!  Need I explain that as the closer ‘BBQ Season’ gets, the more difficult it becomes to sit down and pound away on a keyboard, which is not to say that nothing’s going on.  In fact…LOTS is going on and I wanted to get the word out for all to hear:

Our Spring, Summer and now Fall catering schedules are about as Full as they are going to get.  We are in the process of making a few changes around here that will limit substantially our ability to help you out this year if you’ve got an event with >100 folks at it!  BUT…we ‘know some guys’…so if you are in or around Central PA and looking to have authentic, wood-smoked BBQ at your upcoming event, give us a call…if we’re not available, we can point you in the direction of some friends who may be able to help and deliver the same quality of service and product that you’ve come to expect from us!

That said, while we are pretty full on the ‘full service’ catering side, we are just winding up a ‘new’ side of the business that allows folks with limited budgets or those just looking to add a TOUCH of something special to their next party!  Our focus on building INCREDIBLE Charcuterie platters and service for Appetizers at parties of all sizes includes access to some of the most INCREDIBLE cured meats and mostly American Artisanal Cheeses!  Additionally, we offer a whole selection of ‘smoked appetizers’ that are the perfect complement to a great party on a limited budget!  We are adding specialties such as ”Armadillo Eggs” and “Bacon Explosions” to our existing Signature Appetizers and new ‘rotisserie cooked’ Chicken Wings!  So…if you’re having a party and simply want an ‘Addition’ to your existing menu that your customers won’t soon forget…e-mail us (info@GreatQ4U.com) or visit us online www.GreatQ4U.com

Our Personal Chef Service continues to grow as well, we will work with clients individually to create menu ‘solutions’ that work for YOU, shop for the ingredients where you typically shop, come to your home and prepare the meals in advance so you can simply ’Heat & Eat’ in any way that you’d like!  Beyond our customized meal plan options that can accommodate any special needs, we can come teach you Basic or Advanced Knife Skills and allow you to try a wide variety of quality Kitchen Cutlery from some of the top manufacturers in the world.  We can help you learn to bake that recipe you’ve always wanted to perfect or even teach you how to save money by buying whole (primal) cuts of meat or chickens and breaking them down at home.

SO…no shortage of stuff to keep us busy around here.  I’ll do my best to keep updating the Blog but if you’re looking for all we’ve got to offer, the website’s always there 24/7 at www.GreatQ4U.com!  Check us out and see how we can help YOU make your next special event even MORE special!

Monday, Monday…

…and I’m not exactly feeling ‘Blogtastic’!  Could be the sun and warm morning (FINALLY) or possibly the stretched tendon in my left thumb that has reared its ugly head again following years of relatively quiet torment…nonetheless…here I am doing my best to type away!

As with the vast majority of my BBQ Brethren, this time of year REALLY gets my juices flowing!  We clean out the smokers, prepare the outdoor kitchens, work on recipes, disinfect and powerwash the coolers and Cambros and check out the latest in ‘BBQ Gadgets’ on the market!  It’s a BBQ revival and ritual that comes every year, just about this time!

Without question, things are different this time around though…the effects of the Economy evident on the Booking Schedule and in the prices of our raw product!  We are doing MUCH to help out, including creating more cost-effective ways to deliver GreatQ to you and your guests.  We’re expanding menus and adding some incredible options to reach a wider range of customers and we have a REALLY cool chance for folks who want to learn how to do ‘Real Deal’ BBQ to choose a class that meets their specific needs OR take a whole series of classes that will walk you through the whole process!

We are being re-born and can officially call a start to ‘BBQ Season 2013′ and as we approach our 10th Anniversary as a Catering Company…we are thankful for all that we have!  Great customers, incredible followers online, true mentors and of course…Blog readers!  Stay tuned for more thoughts as this ‘Game Keeper’s Thumb’ gets better!  Have a GREAT week and make every day count! – jak

WOW…What A Year!!!

First of all, March came in like a LION…and it seems to want to go out as a POLAR BEAR! (Or an ‘Ice Road Trucker’…I can’t decide which!) On top of THAT, the Government almost shut down because they STILL can’t pass a budget and this whole ‘Sequestration Thing’ has everyone’s heads spinning…and may VERY well have a significant impact on my family!  AND…it’s only MARCH!!!  OK, we’ve had enough already, Spring can finally arrive and wash away all this Winter nonsense!

When it does, we WILL be ready for sure!  We’ve been busy working on our menus and Catering options and tuning up the website. (www.GreatQ4U.com)  You’ll find all the latest there, including; Information on our upcoming BBQ Classes, from Basic BBQ to Advanced, Whole Hog and even how to run a successful BBQ Business!  We have created our ‘BBQ Party Packages’ as a way to provide an additional level of economy to folks looking to feed a lot of folks on a ‘budget’…fixed menus and prices cooked to order for you and your guests and delivered right to your location!  We are adding the capability to cook Whole Hogs over Gas with Wood Chips which delivers the same quality that we are known for, but far more cost effectively and much faster…pricing is available on the site.  We are bringing in some INCREDIBLE product from vendors as committed to quality as us, most of which will eventually fall under the title of ‘Charcuterie’ and we are sure that our customers will LOVE it!  Whew…and we’re still awaiting the real arrival of SPRING!

SO…as the phone begins to ring and requests for us to cater events start to fill the inbox, we are ever mindful of our ongoing commitment to quality over quantity!  Regular readers of the Blog will know that it’s a ‘thing’ for me and one that will never waiver!  We have struggled with the current economic conditions and we know that many of our neighbors have as well!  We are doing all that we can to help out by creating more diverse and innovative catering options that are more affordable.  We have LOWERED the prices of the suggested menus in the brochure that you’ll find all over our website and we will work as hard as we can to meet the budget for folks who really want some locally sourced, wood-smoked, cook-to-order BBQ that comes straight to you from the smokers!  BUT…we will never sacrifice quality or our commitment to local suppliers and farms!

If we simply can’t hit your budget for an upcoming event…that doesn’t end our commitment to Customer Service, it just is what it IS and we are always HAPPY to provide additional references for you to reach out to!  I can say that folks are holding off booking their events longer than usual this year (understandably) but when our 400+ square feet of smoker space is filled up…it’s filled up!  SO…if you’re thinking about some GreatQ4U! at an event this year…call soon and lock in your date and space on the smokers…we know you’ll be satisfied with the results!  -  717-254-1937 or online at GreatQ4U.com

How We Do ‘Beer Can [style]‘ Chicken

Given the inadvertent direction of the Blog this week has been to talk about the History, Methods and Techniques of BBQ and how they apply to our situation here at GreatQ4U!, I’ve chosen to talk about how we do whole chickens on the smoke.  Lest I lend myself to someone thinking of the age old adage; ‘Those who can DO…those who can’t TEACH!’ – All due respect to teachers and instructors everywhere…I have taught thousands of folks LOTS of stuff over the years and I’ve always believed strongly that being able to DO what you teach is the ONLY way to be credible.  I learned that from many more mentors who thought and did the same…but enough about philosophy and onto the Chicken!

We have, since our beginnings, had what we call ‘Beer Can Style’ Chicken on our menus and it’s a very popular selection.  In fact…it was the ONLY way that we did Chicken until I got my first SMACKDOWN in Competition by stubbornly preparing it, breaking it down and nicely presenting it in our turn in box just after Thighs became ‘all the rage’…LAST place!  (For a while, we proudly referred to it as ‘Jim’s Last Place Chicken’)  We don’t actually use Beer, or Beer Cans for that matter and that’s a preference…you can if you like, this is just the way that we do it!

First off, we start with a fairly good sized ’Roaster’…typically around 5lbs.  It’s a bigger bird than most and we find that they hold up well to the ‘Low & Slow’ technique, which we also slightly modify for poultry and I’ll get to that in a bit.  We prep the chicken by working our gloved fingers under all of the skin and gently separating it from the meat.  We do this top and bottom and on the Legs, Thighs and Wings to the extent that we can.  Once this is done, we mix some of our Poultry Rub (a bit more subtle than our pork rub) with Herbes de Provence (you can buy them already mixed or make your own, depending on your tastes) and some Extra Virgin Olive Oil.  Some folks use butter and that works well too.  Once we have this slurry mixed up, we take the time necessary to work it under all of the skin throughout the bird and then afterwards, we give the outside of the skin a good rub down to evenly distribute the spices and oil.  By adding the oil, we help distribute the spices, retain moisture in the meat and crisp up the skin.  To further assist in crispy skin, we also give it a good external rub of oil and drizzle with kosher salt.

Now the ‘Beer Can’ or in our case, the lack thereof.  We actually use soup cans which tend to be a bit more robust and hold up better during the long journey on the heat.  Make sure that whatever can you use, it’s well cleaned before you place the bird onto it.  While we don’t truss the birds, we do fold the wingtips under so that they don’t burn.  The cans are filled just over half way with hand made Chicken Stock, salt, pepper and fresh herbs from our garden (when we have them) or market.  We typically use Rosemary, Thyme and Sage and will occasionally add different herbs depending on the mood.  On of the most common ‘variants’ for us is a Lemon or Thai Basil which adds nicely to the end product.

Place the chicken firmly onto the can and off to the smoker for its cook.  We typically use Hickory and Maple for flavor and color.  This is where we depart from our usual (classified) cooking temps!  We actually do cook the chickens right around 225ºF until they are just about done…which to me is when the internal temp of the meat near the thigh hits around 150ºF.  Then we crank up to a higher heat…somewhere over 350ºF to crisp up the skin, finish off the cooking process and infuse even more of the herbs from the stock throughout the chicken.  When the internal temp of the Chicken hits around 170ºF at the deepest spots in 2 places…it comes off the heat, still on the can and gets a foil wrap all around.  We let them rest for 10-15 minutes and then serve.

On our menus as with many other BBQ folks, we offer ‘Pulled Chicken’ and that is primarily as a time saver.  I don’t personally prefer to pull it after putting all this work into it because that tends to dry it out pretty quickly.  I think that the best way to serve it is to get it off the can and carve it as you would any other bird, leaving the Wings and Legs for those who love them.  As with all recipes…it takes practice and can be modified to include any ingredients that you prefer instead of ours!  Also, if you are so inclined, you can use a brine for about 24 hours.  We don’t because the heavier roasters tend to hold up well to the smoke and the moisture from the Chicken Stock keeps them nice and juicy!

SO…there you go, some GreatQ4U! Beer Can ‘Style’ Chicken!  Enjoy!

“BBQ” and “Grilling”….a Primer

Ok, so IF you’re a seasoned ‘BBQ’ Pro…this would be redundant information and you can feel free to browse around the rest of the Blog for an article that you might enjoy a bit more.  If NOT, than this is merely one guy’s primer on the significant differences between what is typically referred to as ‘Barbeque’ and the more common practice of ‘Grilling’.  I feel it’s a relevant topic given that this is the time of year when the Department and Home Improvement stores market the heck out of their ‘BBQ at Home’ products and accessories.

It actually is an important difference and to be honest, I enjoy both of the techniques.  As far as the meals we eat at our dinner table during the Spring, Summer and Fall months…to be even more honest, the majority of them are grilled as it can be done quicker and I ‘BBQ’ a LOT of meat for other folks during these months…so it’s a nice departure from the ‘usual’ for me!

BBQ (Barbecue) by definition is a method for ‘char grilling’ food over a flame.  In the much of the world it is synonymous with ‘Grilling’, however in the United States it has a long and storied history going back to our earliest days.  It was both a way to preserve meats and a method of cooking tougher, less expensive cuts of meat that were available to both settlers looking to use the whole animal following a kill and to the slaves in the South which is why that region is most often considered the home of ‘American BBQ’.

In the US, “BBQ” typically refers to the now common (thanks to Food TV) term & cooking method of ‘Low & Slow’…although there is a movement in the Competition BBQ Circuit and among many folks (lots of them in Texas) to cook “High & Hot” BBQ.  For the purpose of this post and because it’s the way that WE do it…we’ll stick to ‘Low & Slow’ for our definition of BBQ.  How low?  GREAT Question…most folks will tell you 225ºF which is what many of them cook at…we cook even LOWER than that…how much we will keep to ourselves, BUT I will say that water boils (and therefore converts to steam and leaves the meat) at 212ºF…so we cook BELOW that!

Fire from some source that originates as wood is the common denominator in traditional American-Style BBQ.  Whether it’s whole logs, Charcoal, a combination of Wood Chunks and Charcoal or Solid Wood (FOOD GRADE) pellets, the choice of your fuel is a subject worthy of its own Blog post.  We cook primarily with Wood Pellets for heat control and consistency of smoke, but all are effective methods given the right equipment, knowledge and experience.  So, if you’re thinking about getting into the world of ‘Low & Slow’ BBQ…find a good shop, do your homework online and educate yourself about what will work best for your situation.

Which cuts of meat are most often associated with BBQ?  Well, as I mentioned earlier the technique lends itself to the tougher ‘Primal Cuts’ of meats that in years past were either scrapped, cut up for stew or ground into sausage or burger.  Most commonly, these include; Pork Shoulder (Front shoulder which can be bought whole or separated into the Top: Boston Butt and Bottom: Picnic Roast), Beef Brisket (The lower part of a cow’s chest that runs just in front of the leg along the side and onto the bottom), Spare Ribs (Most Commonly Pork, but can also be Beef…especially in Texas)  and the Dark Meat cuts of Chicken (Usually the Thigh with the ‘Oyster’ still attached)…chicken’s tricky though as it can REALLY dry out easily on a smoker.

By using the ‘Low & Slow’ method to cook these cuts of meat, you are not only imparting a pleasant ‘Smoke’ flavor to the profile of the meat, you are combining it with whatever other flavors you bring to the table by the application of ‘Rubs’, Mop Sauces and BBQ Sauce if you so choose. We typically opt for the ‘less is more’ approach and keep it simple, but our Pulled Pork (for example) does get a liberal rub of our own spice blend before it hits the smoke and then about every 2 hours, it gets a ‘Mop’ from a primarily Vinegar based and thin ‘sauce’ which helps to build up a crust or ‘Bark’ on the outside of the meat.  When this ‘Bark’ is pulled into the final product, it adds incredible flavor and texture that makes it a bit more special.  Every meat is different and each requires lots of practice (tasty, tasty practice) to perfect, so it’s easy to learn, but hard to master!  You can use the same spices on all your BBQ meats, or you can do some homework and find combinations that work the best for various cuts and come up with a variety of spice blends that you like!

The KEY to cooking Low & Slow is that you cook the meat long enough to break down the connective tissues in these tougher muscles and allow them to soften up.  Additionally, you will melt the collagen that is contained in these cuts and allow it to blend into the meat adding an INCREDIBLE amount of flavor.  This is BEST achieved by cooking with a THERMOMETER and NOT a clock!  I can’t TELL you how much I cringe when I see ’12 Hour Pulled Pork’…it’s just not possible to cook by a clock and deliver a consistent product!  Every animal is different and all cuts take different lengths of time to be done ‘just right’…again, getting to know where your meat comes from and how long it takes to reach just the right temperature are all parts of the ‘BBQ Learning Curve’ and something you’ve got to master in order to consistently crank out GREAT BBQ!  Fortunately there are TONS of resources out there to give you a starting point!  I would suggest investing in a GOOD meat thermometer…we use Thermapens (~$90…but WORTH IT!!!) to make sure that our meats are done just right.  We also use ‘wrapping’ in foil for several cuts, including Ribs and Brisket, but that’s a whole ‘nuther Blog post too!

OK…now for ‘Grilling’…not too much about it though, as we ARE a ‘BBQ Caterer and Competition Team’ – This is most commonly done in the US on Propane, Natural Gas or Charcoal grills.  As it is typically done in the US, ‘Grilling’ is cooking over a much higher heat and lends itself to a variety of applications.  This is how you should do your STEAKS!  The heat helps to carmelize the outside of the meat and create what is known as the Maillard Reaction which is a form of nonenzymatic browning that creates flavor, seals the ‘outside’ of the meat and keeps the moisture and flavor locked in.  Typically associated with Beef, this reaction occurs with any meat that you cook on a grill and is worth some research if you cook this way a lot.  In addition to the ‘usual’ proteins, the high heat method of grilling is a great way to do all kinds of seafood, from fish fillets to cedar planked Salmon or even Oysters and Clams…Grilling is the way to go!  Veggies lend themselves to grilling pretty well too!  Some of my favorites are Squash of all kinds, Eggplant, Onions and Asparagus!  They should be coated with a mix of spices and just a little bit of oil (we use olive oil) before hitting the heat and then cooked just enough to get a nice char and keep a firm texture.

OK…that’s a LOT of typing for a Monday morning and I hope that if you read along this far, it has been helpful!  As always if we can help in ANY way, just let us know!  We ARE running a whole series of ‘BBQ Classes’ this year which are on the website: http://www.greatq4u.com/BBQ_Classes.html or you can give us a call at 717-254-1937 or e-mail: Info@GreatQ4U.com and we’ll be happy to help!  SO…Spring is in the AIR…get out and ‘Do Some Que’!

BBQ Talk With Jim!

OK, so I didn’t have a ‘Snappy Lead’ to start off this Blog post and to be honest, I don’t have a clear ‘subject body’ in mind either.  BUT…then again, I’m a Pitmaster and NOT a Journalist!   So…bear with me and hopefully you’ll find some useful info in the following paragraphs!

First of all and as usual, THANKS for taking a few moments out of your day to read my musings!  This Blog is great because it gives me the freedom to ramble on about all kinds of BBQ stuff that may be of value to the ‘Company’, but more importantly…it lets me ‘open up’ a bit and expound on things that just can’t be put on the website or fit into 140 characters.  Today, it’s a mashup of business and ‘general’ BBQ stuff!

I am HAPPY to report that I am NOT a politician and I don’t think that I can be blamed for the Dysfunction in DC…BUT I can do something about it!  To that end, we have departed from our typical ‘one sale per year’ rule and for the last nearly two weeks, we’ve been running our (hopefully) ONE and ONLY “Sequestration Sale”!  Which means that if you’ve got an event planned for 2013 and are looking to add some ‘Real Deal’, Wood-Smoked BBQ Catering from a company that knows how to make your event REALLY TASTY and even more special…you’ve got TWO MORE DAYS to save 5% off the total tab!  SO…E-Mail me (Jim@GreatQ4U.com), visit our Online Booking Interest page (http://www.greatq4u.com/Event_Booking_Interest.html) or give us a call at 717-254-1937 to lock in your savings SOON!

Always good to start off with savings, huh?  Well…speaking about savings here goes my next topic!  You Get What You Pay For!  I know that I have typed those words on more than one occasion here, but they are especially relevant this year!  With the Economy still recovering and the impact of all this ‘political gridlock’…we are, like every other business, feeling the pinch!  In the past 18 months we have seen increases in the costs of EVERYTHING from our Meats and Produce to Office Supplies and YES the crazy cost of diesel to feed the trucks!  We are also keenly aware that our customers are feeling the pinch too!  There are a LOT of ways to address the need to make a profit in order to stay in business and one way that we simply WON’T do this is to change the QUALITY of our meals by using cheaper product or buying in bulk and freezing stuff…it’s just not how we roll! )

We ARE making a few changes to address the current economic conditions and our need to put food on our OWN table as well and here’s a preview of a few of them:

• We have DECREASED our per person cost on ALL of our most popular menu options!  While we always suggest that you have us provide a (no obligation) written Estimate for your event, these lower prices are reflected in the Suggested Menu Options in our online brochure, which you can find here: http://www.greatq4u.com/uploads/GreatQ4U_Brochure_with_Menu_Prices_10-12.pdf
• We are working hard to develop menus and products that better serve the needs of ALL our customers or potential customers.  A few examples are our NEW ‘Chuckwagon Style’ Partys for smaller groups (http://www.greatq4u.com/Chuckwagon_Partys.php) and our VERY Affordable ‘BBQ Party Package’ Deals which save you money by providing a set menu that we deliver hot off the smokers straight to you…no shortcuts here, just GREAT BBQ! (http://www.greatq4u.com/BBQ_Party_Packages.html)
• Whole Hogs…if you’ve EVER contacted us in the past regarding our North Carolina style Pig Pickin’s…you know that because of our cooking process and equipment…it costs a heck of a LOT more for us to bring the Big Smoker to you and cook a hog ‘Low & Slow’ over wood smoke.  SO…unless you REALLY want an Authentic ‘Pig Pickin’ experience, we usually refer to other folks who cook faster and at higher heat over Charcoal.  NOT anymore!  We are in the process of adding the equipment we need to cook hogs more cost effectively and maintain the same quality that you’ve come to expect from us…SO bring it on!  If you want a Rotisserie roasted hog with a great tasting ‘Wood Smoked’ flavor…we’ve got you covered and are HAPPY to provide a written Estimate for whatever type of service that you’d like!
• GreatQ4U! ‘Regulars’ know that we have always had a strong commitment to preparing everything we serve by hand, ’to order’ for your events!  No ‘batch cooking’ and then splitting it up around here!  We are strongly committed to sourcing products locally and supporting local farms and businesses and that commitment continues, BUT…there are a LOT of folks out there making GREAT products that we don’t currently offer…and we’re planning on ADDING their stuff to our menus!  Just TWO examples of this are the fine folks at S. Wallace Edwards in Surry, Virginia and Meyer’s Elgin Sausage Company in Elgin, TX!  Edwards can trace their heritage all the way back to the original Jamestown settlement and they KNOW how to cure and smoke the HOG!  Meyer’s claims to have the BEST WURST in Texas and we simply agree!  Look for those and more additions to our menus to add more variety and value for our customers!

OK, that’s about enough typing for one morning!  I guess the ‘Take Away’ from all this rambling is that we are here for YOU!  We know that times are tough and we’re taking steps to deal with it!  We WILL NOT EVER sacrifice our quality or process to make more money!  SO…if you’re having an event this year and you’re looking for an Experienced Caterer with nearly 10 years of experience to deliver ‘Real Deal’, Wood-Smoked BBQ to you…we’re a pretty good choice!  Check us out and don’t hesitate to call if we can help in any way! 717-254-1937 or online at www.GreatQ4U.com

Clocks Move Forward and So Do We!

Good Monday morning to all our readers!  (….or whatever day/time you happen to be reading this for that matter)  We hope that you are well rested despite the fact that for those of us who live in states that DO the ‘Daylight Saving’ time thing, we all got less sleep over the weekend.  Although, we like to think of it as a sort of ‘Fast Forward’ toward Spring! Yep, ‘glass half full’ and we are ONE HOUR closer to Spring…Damn the Groundhog!

Along with the warmer days and extended light during our evenings, we are gearing up for an exciting ‘BBQ Season’ around here and we’ve got a LOT going on!  We have LISTENED to our customers and made several changes as a direct result of your requests!  Perhaps on of the best examples of this are the NEW and varied offerings that we have created in our Day long ‘BBQ Classes’ which are filling up fast!

We continually get calls about “Q-U” (our ‘BBQ University’) which until now was centered entirely on our customers and a bit cost prohibitive because it entailed taking our Big Smoker ‘offline’, bringing it to your location and cooking up a storm!  NOW…we have scheduled a few different options; First Up is our ‘BBQ Master Class Series’ which is designed to be taken individually or all together in order to go from BBQ Novice to BBQ Expert and even BBQ Business owner!  Our First Class, ‘BBQ Basics’ is scheduled for April 21st in Marysville, PA and we should be setting dates for the remaining classes this week! (Advanced BBQ, Whole Hog and Starting a BBQ Business) This series is limited to 25 students per class at $150 per person or $500 for all four.  Course fee includes everything you’ll need for the class, a tasty meal following class and all course materials.   ***These are NOT ‘Competition BBQ’ Classes – Our emphasis is on helping the BBQ Enthusiast to learn to cook at home or as a Business venture.  We’re happy to refer you to plenty of Competition courses in the Mid-Atlantic region if that is what you are looking for!***

In addition to the “BBQ Master Class” series of programs, we are adding other courses that we think will be both informative and FUN!  The first class in this series will be ‘BBQ Appetizers and Paddling’!  Again taught in Marysville, PA along the shore of the beautiful Susquehanna River, we have teamed up with Blue Mountain Outfitters (Central PA’s Premiere Paddlesports Outfitter) to spend a morning learning how to cook some innovative and tasty BBQ Appetizers and then spend the afternoon enjoying the tasty treats while checking out the latest Paddling Gear and Boats available.  At $100 per person (30 person limit) this class will fill up fast and is scheduled for June 2nd.

We’ll be adding even more classes to the schedule in the weeks to come, including one featuring ‘Cooking with Iron’ focused on the versatile and useful Dutch Oven, another on ‘Cajun Cookin’ such as Gumbo and Crawfish Boils!  We will even be conducting a class on Roasting Vegetables….specifically fresh peppers from Hatch, New Mexico while they are ‘in season’ and fresh from the fields!  If you’ve got a suggestion for a course topic, let us know and we just might add it onto our schedule: Info@GreatQ4U.com – If you’d like more info or if you would like to sign up for the classes, give us a call at 717-254-1937 or check our website for the latest updates and an online Info request form: http://www.greatq4u.com/BBQ_Classes.html

As if THAT wasn’t enough, we are working diligently to enhance our ability to do the ‘Whole Hog’ either at our location for delivery to yours or Onsite at your location.  We get LOTS of requests every year to do ’Hog Roasts’ as opposed to our ‘Pig Pickin’s’ which are a bit different.  Cooking hogs in our Smoker is a long and loving process that typically requires 24+ hours and is a bit costly because of the amount of wood pellets that we burn during that process.  It certainly is more costly than cooking over charcoal in a rental ’Pit’ or thin skined ’Hog Roaster’ and so we have sent folks looking for cost effective Whole Hog roasts to other purveyors in years past!  NOT THIS YEAR!  We have found a Roaster that will provide the kind of quality that folks are used to from us at a FAR MORE economical price point and hope to be online and Operating by June!  SO….if you’re looking for a Whole Hog for an upcoming picnic, give us a call at 717-254-1937 or drop us a Booking Interest form from our website: http://www.greatq4u.com/Event_Booking_Interest.html and we’ll be happy to prepare an Estimate based on your specific needs!

Well, that’s a LOT of information for a Monday morning, so we’ll let you get on with your week!  We hope that you make it a GREAT one and that you keep us in mind for ALL of your BBQ needs, whether it be learning to do it at home or having us bring the BEST ‘Real Deal’, Wood-Smoked BBQ and Sides straight off the smokers to you and your guests!  We’ve got you covered!

Spring Is In the Air @ GreatQ4U!

Yep!  Despite the fact that the Groundhog’s prediction would appear to be a bit jaundiced based on the number of BLIZZARDS that folks in the West and NorthEast have had to suffer through in the past several weeks…we are READY for Spring to arrive!  We’ve got LOT’s going on and are hoping that (despite a lousy economy) we can help make 2013 the BEST year YET for BBQ!

Where to start? Well…the GreatQ4U! website’s a good place…we are making ALL KINDS of changes there with the intent being not only providing information about our BBQ Catering, Consulting, Class and Event Planning capabilities…but making it  a GREAT resource for information about all things BBQ!  We recently added a PDF Brochure that can be downloaded to provide you with some ‘Suggested Menus’ and our NEW LOWER PRICES!  We also have created and added our new BBQ Party Packages for folks to have a simple way to get GREAT prices for feeding parties from 50-100 folks.  These packages incorporate our most popular Menu requests into a ‘No Muss, No Fuss’ Delivery and Drop Off option which can include our ‘Buffet to Go’ package if you want an even easier entertaining option!  We are increasing the amount of information available on the site through our Social Media outlets and the Blog as well and we’ve added a site map to make finding everything easy & a Guest Book for you to drop us a line and let you know what you think and where you’re from!

While we remain committed to sourcing the vast majority of our BBQ products locally and putting as few miles as possible between you and your food, we are also working closely with some other providers of quality products that we think represent the best of the best!  You’ll notice information in the coming weeks about our product offerings from S. Wallace Edwards of Surry, Virginia!  They have been curing and smoking hams and pork products since the ORIGINAL Jamestown settlement in the 1600′s…so you can bet that their commitment to quality is second to none!  Our ‘Chuckwagon Party’ menus are coming together and will soon be on the site OR if you’re interested in having a ‘Western Style Cookout’, just shoot me an e-mail or give us a call and we can work with you to create a menu just for you! (Jim@GreatQ4U.com or 717-254-1937)  We figure that when you’ve got access to the ‘best of the best’….you should pass that along to your customers and you’ll see more and more of it this year!

As always, we welcome input and suggestions from our Online friends and customers and encourage you to let us know how we can help make your next party or event a success.  Look for info on Corporate Lunch Packages and more Reviews of BBQ Products and Stuff on the website in weeks to come and if you are planning an Event for the Spring or Summer this year…BOOK SOON!!!  Our calendars and Smokers are filling up fast!  Thanks for reading along…I hope that you have a GREAT week!

We are hoping to make our presence known on the Competition Circuit this Year Too!

Super Bowl, Super Chance to Support BBQ!

So, the ‘Big Weekend’ has finally arrived and everyone is either gearing up to root for their team or to simply use a great game as an excuse to throw an even BETTER party!  Well, there’s never been a better time to use an opportunity like this to support BBQ wherever you may be!

If you are equipped and ready to go on your own, don’t let the cold weather keep you from firing up that smoker and putting some of your best on the table for your fellow revelers.  If you aren’t quite there yet…GOOD NEWS; I’ve been watching my fellow Pitmasters and Business owners on ‘The Twitter’ and ‘The FaceBook’ and let me tell you…they are FIRED UP and READY TO GO!

We are quite fortunate to live in an era when a once nearly lost art form has not only regained it’s original popularity, it has exceeded it!  No matter where you may live in the country, chances are that you can find a shack or storefront somewhere close by that has got a Pit and someone tending it to crank out Authentic BBQ!  Better yet…through the miracle of this here InterWeb, you can simply ‘Google It’ and find them!

SO…put some BBQ on your table this weekend and make a few friends even better friends while doing your part to make sure that those of us who work so hard to deliver this tasty, tasty treat are able to stick around and keep it coming!  Enjoy your weekend and THANKS for reading along with us!  (www.GreatQ4U.com)

Also, Operation BBQ Relief currently has crews on the ground in Georgia following the devestating tornadoes earlier this week, if you can…please lend your support at www.OperationBBQRelief.org #OperationBBQRelief

BBQ, Community and Service, Reflections for a Friday Morning.

The past couple of days I have been drifting back a few years and thinking a LOT about BBQ, Community and Service.  Although I have been a ‘Public Servant’ in one form or another since I was 15 years old; as a Volunteer Firefighter, Career Paramedic, Transplant Coordinator and Legislative Advocate…I have committed my life to the service of others…ALL of them, not just some.

On April 27^th of 2011, a series of Tornadoes ripped through the state of Alabama doing untold damage to much of the state and all of our neighbors down there.  I watched the devastation on TV News for a week before it occurred to me that there WAS something that I could do.  I reached out to KCBS and was connected to Ron Harwell…a week later and after a number of setbacks…each of which on its own was a perfectly good reason to ‘call it off’…I emptied out my bank accounts and headed south for 18 hours overnight with my smoker in tow and a pickup bed full of empty coolers and supplies.  Through what can only be described as a miracle and with the help of MANY others, I had the great fortune to cook 3 days worth of BBQ  on Mother’s day weekend for the folks of Morgan County, Alabama with the able and appreciated assistance of Ronnie Harwell…who’s family had been affected by the tornadoes.  It was a transformative experience for me and one that I will never forget.

Less than 2 weeks later, a Tornado that none of us will ever forget leveled Joplin, MO.  A group of able and willing BBQ folks from all across the country converged in a parking lot in what would become ‘Operation BBQ Relief Joplin’.  Despite the fact that I was broke and despite the fact that days later I was set to depart with my daughter on a trip to celebrate her 21^st Birthday that we had planned for years…I could NOT get the feeling of ‘paying it forward’ for Ron’s help out of my mind.

Thanks to their willingness to allow me to be a VERY SMALL part of the operation, I was able to fly to KC and drive down to Joplin for a sleepless 28 hour period in which I simply did whatever I could to help.  I also watched in amazement as this incredible group of folks built an Operation that cranked out >120,000 FREE BBQ Meals for Residents and Responders.  I had the great fortune of being permitted to go into the destroyed neighborhoods and feed those who were picking up whatever small pieces of their lives were left.  I saw American Flags on the skeletons of homes and spray paint on the few walls left standing printing out words like “God Is Great”,  “Thank God We Are OK” and “God Bless Us”.  I saw the most horrific damage that I have ever seen, but through it all…I saw the best in humanity.  From the OBR people to the local businesses, First Responders and National Guard, people from across the country came to help their neighbors and it was AMAZING…another transformative experience and one for which I am eternally grateful.

A year later, Central PA…my backyard and in fact, my home…were hit by the worst flooding in our History.  Tropical Storm Lee sat on top of us and deluged our Commonwealth for days on end.  My neighbors and people from the northern tip to the southern end of PA were suffering.  Once again, a newly Incorporated ‘Operation BBQ Relief’ sprang into action.  Volunteers from every part of my life and people that I had never met before who are NOW good friends came together in a Sam’s Club parking lot.  With the help of the local Volunteer Fire Departments and Governments and many area businesses and people…we cooked meals for 5,000 folks in 3 days and got them out to them as they began the process of cleaning up.  Once again the power of BBQ and Community amazed me.

Since that time, Operation BBQ Relief has provided meals for folks in the mid-west, deep south and the East Coast following nearly every major disaster that has hit, most recently Hurricane Sandy.  The total FREE BBQ Meal count far exceeds 300,000 for a Non-Profit that has yet to celebrate its second anniversary as a Corporation.  My point in telling this story is to remind all of those who read this that during times of need…it IS possible to help…in a number of ways.  My adult life has NEVER been about me, it has been about serving others.  I HAVE paid a price for it, but will not change…I cannot change because of the people and places I’ve known and been.  Next time you get a chance…do something to help another without calling attention to yourself.  Do it not because you want publicity or a title…do it because it’s the right thing to do!  In fact…if you can, please support Operation BBQ Relief…it IS an amazing organization with a mission that can only REALLY be understood when you see the faces of those that they help!  You can visit them online at: www.OperationBBQRelief.org or look them up on FaceBook!

Have a GREAT Friday and Be Good!

Morgan County Alabama Following the Tornadoes – April 2011