Archive for September, 2010

Lee Ann Whippen is not just a pretty lady. She owns her own BBQ Catering business “Wood Chicks” based in Virginia, runs two popular BBQ restaurants, has her own range of sauces and rubs, and to top it off, is a successful pro competitor with over $170,000 dollars of prize money to her name.

It comes as no surprise that Lee Ann Whippen is currently one of the seven competitors in TLC’s BBQ Pitmasters that is currently airing on Thursdays 10pm/9c vieing for the $40,000 prize that is currently hanging in the balance between her, and her fellow competitors including Myron Mixon, Tuffy Stone, Harry Soo, Paul Petersen, Jamie Geer and Johnny Trigg.

Interestingly Lee Ann favors the use of a Jedmaster (rotisserie smoker) and for smaller cuts, uses the WSM Weber Smokey Mountain and Green Egg Ceramic Smoker.

Lee Ann Whippen’s BBQ Grilling Tips

1. Grill grates should be cleaned or scraped prior to grilling and oil (i.e. Vegetable, Olive Oil) should be applied with cloth to prevent sticking.

2. Soak wood chips in water for ½ hour, drain and enclose in piece of foil. Poke holes in foil with fork to allow smoke to escape. Place directly on coals to flavor your favorite meats.

3. Don’t use flavored (i.e. Mesquite) charcoal as it adds a chemical taste rather than natural wood flavors.

4. Baste with sauces during last half hour of cooking not in the beginning.

5. Marinating your meats prior to cooking will not only add flavor but also create a tenderer product.

6. Try to avoid Lighter Fluid and use starter sticks or Charcoal Chimney to light your fire so meat flavors don’t get tainted.
A brief history of Lee Ann Whippen’s Wood Chicks

Lee Ann Whippen’s Wood Chicks Business

Lee Ann Whippen began competing in State BBQ Championships in 1996 and after winning the Georgia State Championship in 1996 went on to with 1st place in pork in the prestigious American Royal National Championship.  While continuing professionally in Hotel Catering for 15yrs, she competed in BBQ and won numerous awards.

In 2002, Lee Ann Whippen decided that her love of BBQ and experience in catering would be the perfect combination to begin “Wood Chicks BBQ” Catering and Competition team in 2002.

Her catering business became a success and branched into BBQ vending at local fairs and festivals including Neptune Festival, Suffolk Peanut Festival, Strawberry Pungo Festival, Driver Days and Chesapeake Jubilee.

State Competitions continued with most recently winning the 2009 Virginia State BBQ Grand Champion!

Due to the growth and demand, Wood Chicks BBQ wanted to bring Authentic Smoked BBQ locally and have it available 7days a week for their customers.  To satisfy the BBQ craving of all local patrons she opened Wood Chicks BBQ restaurant in February 2005 and at a second location in April 2008 at 1025 N. Battlefield Blvd.

Awards have resulted in Lee Ann Whippen appearing on the Today Show, Travel Channel, 700 Club, Food Network, People Magazine and locally WAVY TV, Joel Rubin Show, The Virginia Pilot, VERSUS Network on the National BBQ Championship Series, and most recently on FOOD NETWORK THROWDOWN WITH BOBBY FLAY WITH WOOD CHICKS WINNING BEST PORK BBQ and Featured on New TLC 8 part docu-series BBQ PITMASTERS airing Dec. 3, 2009 at 10pm!

Wood Chicks BBQ Restaurants

Wood Chick’s BBQ Restaurant Opened February 23, 2005 with our 2nd location NOW OPEN at 1025 N. Battlefield Blvd!  Virginia, North Carolina and Georgia  State BBQ Champions now will have their award winning smoked BBQ available 7days a week for your enjoyment in 2 locations in Chesapeake, Virginia!

Wood Chicks Catering

Lee Ann Whippen’s business, Wood Chicks BBQ, also offers catering services for almost any kind of event. From full-service, on site catering for 1000+ people to a classic backyard BBQ you’ll never forget.

For those considering using Wood Chicks at their event, they will be pleased to know that a dedicated representative is available to discuss and plan the events details as well as sample food beforehand.

Hey, check out these auctions:
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Cool, arent they?

Cooking on charcoal has become more and more popular over recent years, this may be down to the fact that we are now living in warmer climates or may may simply be down to the fact that eating and cooking outside is in our blood. Of course using a Charcoal BBQ or Portable BBQ for those who aren’t familiar with a Charcoal BBQ or Portable BBQ can be awkward and give rise to many issues. Of course making sure you have the right Charcoal BBQ or Portable BBQ can put you on a strong footing.

A huge bulky Charcoal BBQ may look attractive and will no doubt impress your mates, but is it the most practical? would a portable BBQ better suit your needs. Such a charcoal BBQ will not only take up a lot of space in your garden they can be over powering and unless you are used to the speed at which food cooks on a charcoal BBQ or Portable BBQ then you are heading for a lot of burnt and wasted food.

Choosing a charcoal BBQ or portable BBQ that is just big enough for your normal sized BBQ party is the best solution. You don’t necessarily need to cook all the food at once, research shows that people prefer to graze at BBQ’s. After all, its about the whole experience, not who has the largest charcoal BBQ.

regardless of what you decide, a charcoal BBQ or a portable BBQ, you will need to think about where you are going to place it for both cooking and storage. consider the surface you are placing the BBQ on, are you shielded from wind and rain?. Love thy neighbour – make sure smoke and noise are not going to cause your neighbour to be complaining about your BBQ. The idea is to enjoy yourselves and having friends and family around isn’t going to be the quietest of events. Also try to choose a spot that is easy enough for people to access to get food but is not in a the way of any children that may be running around.

The safety of guests, pets and wildlife is paramount, regardless of whether you have a portable BBQ or a Charcoal BBQ. Consider anything that could set on fire or things that could be affected by the smoke. Look at the workmanship of your charcoal BBQ or portable BBQ, make sure they are built sturdy and will not fall over.

Hey, check out these auctions:
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Cool, arent they?

These grilled Chicken Legs, hot or sweet, are the way we like to eat ‘em. With these few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.

I’m having a surprise 30th birthday picnic for my husband in early June and I’m trying to decide on caterers. Some offer BBQ packages with pulled chicken or BBQ chicken and others offer burgers & hot dogs. I’m leaning towards the burgers & dogs since it’s more choice than just the chicken but I wanted to see opinions.

Hey, check out these auctions:
JOHN DEERE NURSERY PATTERN BARBEQUE APRON

US $15.99 (0 Bid) End Date: Wednesday Feb-22-2012 14:37:47 PST Bid now | Add to watch list

Cool, arent they?

Want to be a real man? Then you need to know how to throw a BBQ like a real man. Throw away the soy lattes and the metrosexual lifestyle and get ready for your BBQ transformation. By following these simple steps to manliness you will come to realise where you have been going wrong with your BBQ.

Firstly: You need a BBQ. If you don’t already have some variation of a BBQ then shame on you, but fear not as you have come to the right place. A manly BBQ is simple yet sturdy, reliable, unpretentious, tough and strong and able to stand up to the harsh Australian conditions.

Secondly: You need the correct BBQ attire. If you’ve been hosting your BBQ’s in jeans and a collared shirt, or cargo shorts and a t-shirt then you have a long way to go to manliness. The traditional Australian BBQ attire includes stubbies, singlet and thongs (optional). Traditional BBQ attire is essential to comfort and exhibiting your true manliness.

Thirdly: A real man drinks beer at a BBQ. You may be tempted by the champagne cocktails going around but you must resist. Head straight for the beers and don’t forget to have your own stubby holder on hand. Remember to never be without a beer in your hand throughout the duration of the BBQ. As BBQ host you must always offer beer to those other real men that are without a beer or running low.

Fourthly: If you are a visitor to a BBQ then remember to maintain your manliness. This means that as a real man you take beer and steak to a BBQ and not champagne and an antipasto platter. Remember to follow each of the other steps to BBQ manliness even when at another’s BBQ.

Fifthly: As a BBQ owner a real man knows to treat their BBQ with respect. Like your home and your car your BBQ is one of the most important inanimate objects in your life and as a man you should know how to treat it. Be sure your BBQ is cleaned after each use, cover your BBQ against the elements and make sure your BBQ is fixed as soon as a problem is found.

Sixthly: At a BBQ a real man stands – they don’t sit. Real men will stand around the BBQ taking turns to cook the meat whilst discussing manly subjects, e.g. how the meat is cooking, what needs turning, the beer, football. There are many dangers involved in this step (spluttering hot oil, smoke, intense heat) but it will be a true test of your BBQ manliness.

Seventhly: A real man only cooks meat on their BBQ and doesn’t enjoy cooking any other type of food. So veggie burger wielders and chicken and fish eaters should be warned prior to the BBQ – “if you don’t want your white or faux meat touching real meat cook it yourself, preferable away from the BBQ and away from the meat”. As a man you must stand your BBQ ground.

Try this BBQ Pit Boys quick and easy New England-Style Seafood recipe using Lobster, Clams, Shrimp, and Corn on the Cob -all steamed on your barbecue grill. In less than an hour you’ll have a seafood dinner as good as any Cape Cod clambake. Just add butter! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —

I like my job but I really enjoy cooking BBQ and have always thought about owning my own restaurant. They say restaurants are the hardest market to break into but I think in the south BBQ is the exception. If you have a tasty product (which I think I do) you’ll get your share of the business.