This is a special Friday Edition of  our Meet the BBQ Pros series. I had a chance to interview Mike and Troy Black from the Sam’s Club National BBQ Tour.

Troy Black is the Tour Manager for the Inaugural Sam’s Club National BBQ Tour and have been around the BBQ world for a while with his team Learn2Q and has worked with Southern Living and written a BBQ cookbook.  Troy has earned 11 state barbecue championships and over 300 Top 10 awards, and has participated in the prestigious Jack Daniel’s World Invitational Barbecue Championship four times. He’s also a Top 10 regular in the competitive barbecue year-end rankings. Troy has been featured on The Food Network, The Travel Channel, The CBS Early Show and many other radio and TV shows.

Michael discovered barbecue at a young age as a paper boy where one of his customers was a competitive barbecue cook.  Barbecue was in Michael’s blood from then on.  Having been a competitive barbecue cook, specialty event planner, and smoker and grill designer, Michael’s experiences bring a full spectrum knowledge to the table.  And a wealth of knowledge is fueled by that desire for perfect and consistent barbecue. Michael is currently the GrillMaster on the American GrillMaster Experience Tour in 2011.  This tour’s goal is to share Professional grilling and barbecue techniques with America along the Sam’s Club National BBQ Tour and select other events.  Michael showcases the partnership between The Beef Checkoff (www.BeefItsWhatsForDinner.com) and Bull Outdoor Products (www.BullBBQ.com) in a way that empowers people to have restaurant quality meals in their own home. (www.GrillMasterTour.com) Michael lives in the town where he grew up; Cookeville, TN with his border collie; Jack.

To learn more about the Sam’s Club National BBQ Tour you click here http://www3.samsclub.com/meals/bbq

Grilling with Rich: My first question that I always ask my guests for the Meet the Pros Series, is what made you start to barbecue?

Mike: This may be a Norman Rockwell type of BBQ beginning, but here it goes. I was 7 years old and wanted a motorcycle. My parents said that I needed to go work to earn the money for it, so I became a paperboy. As I delivered papers daily in the neighborhood, I would see neighbors cutting the grass, doing things outside, waving and saying hello. There were times when people would be working on hobbies (fixing cars, horses, motorcycles). I distinctly remember a couple of times on my paper route that at one house I found myself slowing my bicycle down, breathing deeper and being drawn in. That neighbor was a competition BBQ man. He was doing practice runs for competitions and some scattered catering gigs. It all started right there. BBQ was in my blood.

Troy Black: I’ve been barbecuing all my life.  Twelve years ago, I was working for Southern Living magazine and was sent to cover a BBQ contest as a fill-in for a travel writer.  At the time, I was the Garden Design Editor and the only BBQ contest that I knew of was Memphis in May.  I got hooked immediately!  I competed in my first contest 6 months later.

Grilling with Rich: What do you like most about barbecue and why do you think that so many people love to barbecue?

Mike: BBQ is great because it’s a truly American experience. America is a melting pot and so is BBQ. There are more tips and techniques to BBQ than you can shake a stick at. Just take the sauces in to account. Every region has its own style – Alabama, a mayonnaise based sauce, South Carolina, a mustard based sauce, and then North Carolina you can get not just state specific but county preferences of vinegar or tomato based sauces. I think people enjoy different things from their own experiences and that reflects in their love for BBQ.

Troy: It’s about spending time with family and friends and having a cold one. 

Grilling with Rich: This might be an odd question, but is there anything that you don’t necessarily like about barbecuing and if so, what is it?

Mike: It’s simple – I don’t like the end of the cook. As soon as people need to be wheel barrowed home from being so full … that is the point. I don’t like it because it’s over, but you know what? The great thing is that we can do it again.

Troy: Absolutely, I hate the cleaning!  Although a necessary evil, I don’t like cleaning the ash out of my firebox and I don’t like cleaning out the grease.

Grilling with Rich: Why do you think that barbecue competitions have become so popular and also why do you get such a diverse crowd of people participating in it?

Mike: Again, it’s that truly American experience. With so many flavors and techniques and the social side of BBQ, when people get together, they are going to enjoy comparing and enjoying the food. Competition and pride in what we do is in the American fabric. It’s only natural for BBQ to continue to grow.

Troy: I think it’s the family atmosphere and social aspects of the events.  Everyone wants to be “King of the Grill”, or I should say “King of the Smoker.”  It doesn’t matter where you’re from or who you are.  You’ve got an equal opportunity to succeed.

Grilling with Rich: What is the single most important piece of advice that you can give to professional, amateurs about the sport of barbecue?

Mike: I think the growth of BBQ has been stoked by people’s willingness to teach others. Now, folks may not share all their secrets, but not just generation to generation, neighbor to neighbor and friend to friend, BBQ has been passed on. For the future, I hope we keep that mindset of passing on from the pros to the amateurs and grow BBQ with the youth movement too.

Troy: Know that you are cooking to score, not cooking for yourself.  What I cook for competition is very different from what I cook to eat at home.  To be consistently successful in competition, your techniques, flavors, and processes have to evolve.

Grilling with Rich: The American GrillMaster Experience features beef as its official protein and main attraction but what is your favorite barbecue food to make? And why?

Mike: A lot of people say they prefer the BBQ they were raised on. I have some really great memories of my father and I grilling flank steak. The care that goes into the marinade, prep and grilling, the sweet smell of the smoke and coal, good food, family and friends – it doesn’t get much better than that.

Grilling with Rich: What are some goals that you hope to accomplish by teaming up with Sam’s Club National BBQ Tour and launching this American Grillmaster Experience?

Mike: The goal of the American GrillMaster Experience is simple – to share the tips and techniques of professional grilling and ‘queing with everyone. By joining the Inaugural Sam’s Club National BBQ Tour, we are able to reach more people across America.

Troy: Sam’s Club and competition BBQ in a perfect match.  Most competitors get their meats at Sam’s Club.  It’s because of the quality and selection.  One of the benefits to the series is the educational opportunities to Sam’s Club members and the public.  When we have one of these competitions in a Sam’s Club parking lot, people can come out and learn from the Pros.  They can sample great BBQ and learn what it takes to create over-the-top BBQ in their backyard.

Grilling with Rich: What is one thing that your fans might not know about YOU that you would like to share?

Mike: We never know it all. I am always asking questions, reading, listening to try and learn more. Pick up that little tweak or tip that continues to make BBQ better.

Troy: I used to play drums in an 8,000 member progressive mega-church.

Now that you’ve got  a behind the scenes look now it is time to master the secrets of true grill mastery, it’s time to put your skills to the test! Try out some of these great recipes from The Beef Checkoff and show off your newly acquired Grill Master talent!

Ribeye Steaks with Blue Cheese Butter and Mushrooms

Total Recipe Time: 35 to 40 minutes

2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1/4 teaspoon pepper
4 medium portobello mushrooms, stems removed (about 1 pound)
2 tablespoons olive oil
Salt
Chopped fresh parsley (optional)

Blue Cheese Butter:

1/4 cup crumbled blue cheese
2 tablespoons butter, softened
1 tablespoon plus 1-1/2 teaspoons chopped rehydrated sun-dried tomatoes, not packed in oil
1-1/2 teaspoons chopped fresh parsley

Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.

Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally.

Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
Spread Blue Cheese Butter over steaks. Coarsely chop mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with additional parsley, if desired.

Makes 4 servings

Cook’s Tip: To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.

Nutrition information per serving for Ribeye Steaks with Blue Cheese Butter and Mushrooms: 337 calories; 20 g fat (7 g saturated fat; 9 g monounsaturated fat); 89 mg cholesterol; 159 mg sodium; 6.0 g carbohydrate; 1.6 g fiber; 32 g protein; 11.6 mg niacin; 0.7 mg vitamin B6; 1.6 mcg vitamin B12; 2.6 mg iron; 45.3 mcg selenium; 5.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.