Chad Ward Gives Dan Patrick Tips for Killer BBQ
Dan Patrick, the legendary anchor from ESPN’s SportsCenter, hosts his own show that is broadcast on Fox Sports Radio and DIRECTV. Dan invited our resident BBQ boss and owner of Whiskey Bent BBQ, Chad Ward, to grill for him at his house and talk tailgating and competition BBQ on The Dan Patrick Show. As BBQ is Chad’s specialty, he was happy to oblige. Here’s the run-down on what they discussed.
Chad Ward is a self-taught BBQ Pro from Lakeland Florida. He has competed in around 100 contests in 17 states throughout his career. His Dad taught him to grill and had the thought process that if the food looks done on the outside, it must be done on the inside. Chad refutes this point and took grilling outdoors into his own hands.
Dan and Chad discussed grilling mistakes. Here are Chad’s recommendations for creating delicious and memorable BBQ.
Chad’s key to success is monitoring the internal meat temperature with an instant read thermometer. He says eyeballing the meat isn’t enough, “let the meat tell you when it’s done”. The thermometer is vital to becoming a great griller.
Let the meat rest for 10 to 20 minutes. Once it’s cooked, remove it from the grill and let the meat settle so that the moisture will reabsorb into the protein. This makes the meat tender and juicy. Cutting into meat hot off the grill let’s all the juices out and meat can become tough.
Apply BBQ sauce near the end of the cooking session. Sugar in BBQ sauce caramelizes as it cooks. If sauce is applied too early in a long smoke session, food will burn and char. Apply BBQ sauce 10 to 20 minutes before the estimated grilling completion for the best tasting meat.
The secret’s in the smoke. Wood-fired smoke loosens muscle fibers on meat, makes it tender and infuses a layer of delicious flavor. Use 100% natural hardwood smoke.
Chad Ward’s tips for BBQ competitions
In BBQ competitions, all types of grills and smokers are used. Chad says that his Traeger wood-fired smoke acts as a cologne and gives him a boost with the ladies, which he says he never had when he cooked on a propane grill.
Even if you have the same recipe as someone else, the type of grill and internal temperature of the meat will make food taste totally different.
The last 4 to 5 minutes of prepping food for the judges sets competitors apart. Presentation, finishing sauces, and proper rest time helps your dish rise above the rest.
To get started in competition BBQ, you don’t have to be good at grilling. Chad says to follow tips and tricks from the Pros, then make it your own. Check out the full Dan Patrick Show segment here.
Here’s the delicious BBQ Chad Traegered on Wednesday at Dan’s House:
Here’s the killer BBQ Chad Traegered on Thursday at The Dan Patrick Show for lunch:
Stay tuned for more Chad Ward and check out his latest Tip from the Pro Segment on how to grill ribs evenly. Ask Chad your most urging BBQ questions on the comments below.
See more of Traeger on the Dan Patrick show here: