Johnny Love's blog

Hunts Point Teams Celebrate Strong Start to BBQ Season

Grand Reserve Championship, Category Win in NYC; Other Wins in Eastern U.S. Comps

(May 14, 2014, Staten Island, New York)—Hunts Point-supplied teams roared out of the starting gate with a strong showing gate at the New York City BBQ Cookoff, a Kansas City Barbeque Society-sanctioned event held April 11-12 on Staten Island in Historic Richmond Town. Honors included the Grand Reserve Championship (2nd overall), as well as #1 and #3 in Pork Ribs, #2 in Pork Butt, and 4 of the top 5 places in Brisket. Also in April, Hunts Point meat helped the Smokin’ Skullies team win the Grand Championship and #3 Brisket at the BBQ Capital Cookoff in Lexington, North Carolina; other teams took top Brisket honors at the Iron Man BBQ in Pennsylvania and the Georgia State Championship. May has started off  with big wins for BBQ teams using Huntspoint Meat Company BBQ meats. 1st, 2nd, 2nd, 3rd, and 5th place brisket wins at various BBQ sanctioned events competitions this past weekend.  

“The quality of the meat I used from Hunts Point for my competition in Staten Island was phenomenal, almost as good as the service provided by Johnny Love himself,” said Doug Keiles, pitmaster of the Ribs Within BBQ Team, based in Hillsborough, NJ, which won the Grand Reserve Championship as well as #2 in Pork Butt and #5 in Brisket. Keiles also credits Ribs Within Rubs, created by the team and available through Hunts Point Meat Company at http://www.huntspoint.com, which also helped Ribs Within to the Bacon World Championship title last fall in Las Vegas.

“The use of Hunts Point Meat Company meats and Ribs Within Rubs has helped create success for other teams as well, taking a 1st in Pork Ribs and a 4th in Brisket,” says Keiles. “I look forward to continued success using Huntspoint Meat Company - supplied meats.”

Beef brisket comes in many forms, whole brisket also known as packers, flats and points. A beef brisket consists of a flat also call first cut, and a point also known as the deckle. The beef brisket comes from the pectoral muscles of a beef animal. Beef brisket is a tough cut from beef which is difficult to prepare. It can become corned beef, pastrami or smoked.

I will concentrate on selecting the best brisket for BBQ and smoking. Always look for a brisket which has a thick uniform flat, that is well marbled with fine stirations. The point should also be well marbled and thick. Never take a brisket that has a thin flat, a flat which has one side thick and the other side thin, if you do so when smoking beef brisket the heat will be sucked out of the thin side and the brisket will dry out.     

I hand select all briskets which I select for my clients. My clients include some of the top professional BBQ competition teams in the USA. I operate Huntspoint Meat Company, our website is http://www.huntspoint.com.

Johnny Love - Head Meat Master