Code 3 Spices Smokin’ on Main

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- Hey everybody, I'm Joey at redmeatlover.com, and today I'm in downtown Collinsville for Smokin' on Main. So follow me, and let's check it out! ♪ Hey, oh, oh, oh, oh, oh-oh-oh ♪ ♪ Oh, oh, oh, oh, oh ♪ ♪ This is how we do the time ♪ ♪ Whoa, oh, oh, oh, oh-oh-oh, oh ♪ ♪ Whoa, oh, oh, oh, oh-oh-oh, oh ♪ ♪ Whoa, oh, oh, oh, oh-oh-oh, oh ♪ ♪ Mm-hmm, mm-hmm ♪ ♪ Whoa, oh, oh, oh, oh, oh, oh ♪ ♪ Mm-Hmm, mm-hmm ♪ So here we are in downtown Collinsville on Main Street celebrating Smokin' on Main and as you can see, we have vendors from across the St. Louis metropolitan area down here selling everything from brisket to turkey legs, chicken and pork and a whole host of other options available for the hungry masses that are visiting today. This event is expecting anywhere from 20 to 30,000 people over the course of the weekend. That's absolutely tremendous, and on this side we have all the food vendors, but on that side, which we'll take you to in just a minute, we have the competition barbecuers. The competition goes down tomorrow with categories of pork, chicken and steak, as well as we have a Steak Cookoff Association event, where local competitors come together from across the region to compete in a ribeye competition, so let's follow me! ♪ Come on and let them play ♪

- This is my first time in Collinsville. It's a really cool town. I love the whole vibe with the vendors up and down the streets.

- Yeah!

- The teams all spread out, and we've got SCA steak teams, we've got the Backyard Guys, we've got all these pro teams.

- Yeah!

- And I don't know how many it is, but it seems like there's well over 50, 60 teams here competing in all different kinds of categories, so.

- [Joey] Absolutely!

- It's gonna be a fun weekend, smells phenomenally out here. ♪ Before ♪

- Yeah, I'm here to get the meat sweats.

- All right, I love it, the meat sweats!

- Because you're here for the meat sweats!

- Those are my favorite! So what's your favorite kind of meat, what do you like to eat?

- Steak.

- Steak!

- There's nothing wrong with that, you're raising this boy right!

- That's right. ♪ Whoa oh, oh, oh, oh, oh ♪

- [Joey] Yeah, so I hear you're participating in the competition tomorrow?

- Yeah, I'm competing tomorrow, my wife and I run In The Red Zone, we've been competin' for the last several years. We do this about 15 times a year, so tomorrow we'll really, we'll do some prep work tonight and get ready for tomorrow, where we'll cook brisket, chicken, pork, and pork ribs.

- Smokin' on Main, sponsored by Code 3 Spices. A great company that produces spices and sauces. If you're looking for some way to turn up your next meal, go check them out. They donate a portion of all their proceeds. If you're looking to turn up your next meal, check out Code 3 Spices. That thing is absolutely beautiful, man.

- Yeah, it's--

- That is top of the line.

- It's a wood-fired pit, we're cooking on cherry today. It's a traditional offset smoker, we have reverse flow smokers, but this is an offset. It weighs about 7,500 pounds.

- Woo!

- I don't know, it will cook a lot of food.

- It'll cook a lot of food.

- It'll cook a lot of food, but we wench it up on the trailer, and when you're having events like this that they put on here.

- Yeah!

- We break out the big stuff. ♪ Dancing on the ♪

- If it's noisy, that means it's fun! And it is noisy, smells good, and we're gonna have a blast here at Smokin' on Main. Everybody, this is Mike from Code 3 Spices, Code 3 sponsors the event Smokin' on Main.

- Our dear friends, Sweet Baby Ray and Malcolm Reed, came in town, they do it because they love it. They don't do it for the bottom dollar. That's really why all of us do it, we do it for the love of it. We don't get a thing out of this. All the money goes back to our charities. We do it because we love our community.

- Hey, I'm here with Craig from Sugar Fire Smokehouse. How you doing today?

- All right, brother. Good, doing well.

- Good. Good to see you, thanks for taking a few minutes of your time.

- Yeah.

- Craig has two little interns here with him, what's your name, guys?

- Noah.

- Noah.

- Max.

- Max. It's nice to meet you guys.

- We got about a 120 pound dressed out hog, there. So basically we take all the guts out, split it down the middle, and then we split the spare ribs from the backbone, kind of push it out, and that's how we cook it flat like that.

- [Joey] Is this something where you cook more to temperature, or more to time?

- It really holds really well, 'cause there's a fat layer right underneath the skin there.

- Right.

- So really doesn't matter. I mean, we do do it for about 20 hours, is what we normally fit, because we really do it really slow.

- Okay, low and slow.

- We pack the underneath there with some butts, sometimes chicken, sometimes sausage.

- Yup.

- Just to save the tenderloins.

- So I'm here with Lauren from bonappeteach.com. She was one of my fellow judges today in the Steak Cookoff Association, and we had the pleasure of judging, what?

- 15 different ribeyes?

- 15.

- Yeah, they were delicious!

- You cook a lot, I take it.

- I do, I do.

- Operating a food blog, tell me what's your favorite thing to barbecue when you're out there barbecuing?

- Oh, man!

- What's your favorite meat?

- I'm definitely gonna go with pork shoulder, pork butt.

- Okay!

- I'm a pulled-pork fan, 100%.

- It's been an incredible day at Smokin' on Main. We've met a lot of great people, we've tried a lot it, absolutely incredible food. Thanks for tuning in, and keep following us for more Cooking Meat, Made Easy. I'll see you next time.

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Code 3 Spices Smokin' on Main
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