Oakridge BBQ Blog - BBQ, Reviews, and More

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Good evening!

You may have noticed a few blips on the site this afternoon as I was finishing up the site upgrades. Sorry ’bout that. But you should now have a secure connection to our website.

You should see the https anytime you view our site, if you don’t please refresh the page.






This not only assures our customers and our staff that they are connected to authentic, one and only, Oakridge BBQ. Being SSL secured also allows us much more flexibility for future improvements.

You can run the SSL test HERE.

Sugars BBQ Moves on to BBQ Pitmasters Championship!

Big Congrats to Lynnae Oxley and crew of Sugars BBQ, an Oakridge BBQ sponsored team!


team oakridge bbq


Check out the episode below:

Happy Cinco de Mayo!

In honor of Cinco de Mayo, I thought I’d repost an old recipe of ours from the archives. Enjoy!

Tacos de Carne Asada – Oakridge BBQ Style

Tacos de carne asada is a classic Mexican dish that features seared beef steak, sliced thin and placed between two hot fresh corn tortillas with fresh pico de gallo and a shot of fresh lime juice.  I’ve augmented the presentation a bit with the addition of shredded Monterrey Jack cheese and fresh salsa roja.

The two most popular cuts of beef for this dish are flank steaks and skirt steaks.  However, most Spanish folks will tell you, the most authentic cut for this dish is beef skirt steaks.  While flank steaks will certainly work in a pinch, the extra flavor, tenderness and juiciness one gets from using a skirt steak will make a difference in the final product.

The only way I can get skirt steaks here in KC is to buy them through my local restaurant supply company or at a few Spanish grocery stores located in the Downtown area.  I wish more grocers would stock this cut.  They come in 10 – 15 lb. cryovac packs with anywhere from 5 – 7 skirt steaks contained within each package.

Purchased in this format, you’ll be looking at doing quite a bit of butchering in order to get each skirt in a usable form.  Here is a pic of one skirt fresh out of the package…

Tacos de Carne Asada

And, here is a shot post-trimming…  Notice the pile of off-trim in the upper left-hand corner.  Expect to remove this much or slightly more from each skirt steak.  Use a small sharp knife and work slowly so you don’t cut yourself.

Tacos de Carne Asada

Next, grab a package of Oakridge BBQ Santa Maria Steak Seasoning and begin coating both sides of each skirt steak evenly and liberally.  Then, squeeze the juice of two limes over the entire tray.  I only covered the tops of each steak with lime and didn’t bother flipping them to coat the other side.  Make sure to wet each thoroughly with the fresh lime juice.

Tacos de Carne Asada
Tacos de Carne Asada

Then, wrap the entire tray in a couple layers of plastic wrap and store in the refrigerator for a minimum of one hour.

It had gotten too dark for good pictures outside at the grill, so I didn’t take any of the cooking process.  However, it couldn’t get any easier…  Basically, fire up your grill using lump charcoal (preferred), and get it VERY HOT.  If you don’t have lump or even a charcoal grill, don’t worry.  Just get whatever grill you have as hot as you can get it.

Before you begin grilling, prepare 6 more limes for juicing by slightly bruising them, then cut each in half across the middle.  Now, place each skirt steak on the grill directly over the hot coals.  Sear the first side, then flip.  Once flipped, squeeze fresh lime juice over each steak thoroughly.  Then when ready, flip them again and coat the other side.  Continue flipping and marinating with lime juice until they are cooked to med-rare.  Remove them to a plate or pan to rest…

Tacos de Carne Asada

After 10-15 minutes of resting time, place a skirt steak on your cutting board and slice it at a 45º angle to the grain on a bias, like below…

Tacos de Carne Asada

Now, it’s time to start building some tacos…  Heat some corn (or flour) tortillas on a hot skillet and put a small handful of carne asada in the middle.  Then, follow that with some fresh pico de gallo, shredded Monterrey Jack cheese and some fresh salsa roja.  Finish them off with a squeeze of fresh lime juice and tear in….

Tacos de Carne Asada
Tacos de Carne Asada

Team Oakridge 2014 Year in Review

Team Oakridge BBQ crosses into Uncharted Territory! 2014 was another banner year for us. I can’t even put into words how impressed I am with all of our sponsored teams. Take a look at what these fine folks accomplished in last year…

  • 386 Contests
  • 17 Sanctioning Bodies
  • 3 Countries
  • 2 Continents
  • 41 States
  • 186 Chicken calls (25 First Place)
  • 214 Rib calls (28 First Place)
  • 171 Pork calls (25 First Place)
  • 196 Brisket calls (29 First Place)
  • 21 Reserve Grand Champions
  • 36 Grand Champions
  • 1,019 Total Top Ten Calls

for a GRAND TOTAL of 2,565 Top Ten Calls in just the last four seasons!

Team Oakridge Top Ten Call Details

A few other noteworthy accomplishments include:

  • Over TWO Dozen perfect 180’s, including back-to-back, two years in a row, perfect Brisket at the American Royal
  • First Place Pork with a perfect 180 at the American Royal
  • Memphis in May Best Ribs in the World

Please join me in congratulating all of these fine teams!

How to use Game Changer Brine as a Pork Injection

I get a lot of questions about this one, so I thought I’d just post the basic recipe here for all to see/use…

Basic recipe for using Game Changer brine as an injection is as follows:

  • Use a non-acidic fruit juice or soda pop instead of water.
  • I like a 50/50 ratio of apple juice and ginger ale instead of water. Ginger ale and Sprite also works very well as does peach nectar and ginger ale.
  • Mix using the full strength recipe, ie: 1/2 cup brine plus 16 oz apple juice and 16 oz ginger ale.
  • Inject at a ratio of 1 fluid ounce per pound of meat. So a 10 lb. butt gets 10 fl oz. of injection.
  • Let injected butt rest in fridge for a minimum of 2 hours. Can let them rest for up to 8 hours if time allows.
  • Apply rub liberally. My favorite for pulled pork is Competition Beef & Pork rub. If I’m doing money muscle, I’ll use Secret Weapon or Dominator (or a combination of the two).
  • Cook until internal temp hits 165 degrees F.
  • Double wrap in aluminum foil.
  • Continue cooking until bone is loose or butt hits 191 degrees F.
  • Let butt rest for an hour before pulling.


2015 Oakridge BBQ Sponsorship Program

We are now accepting applications for the 2015 Oakridge BBQ Sponsorship Program!

In pursuit of full disclosure, we will only be adding a maximum of 3 new teams this year.  I will be capping our roster around 65 teams, which means that we will only have a few empty slots to fill.  This means that our selection process will be highly competitive this year.  So, please be sure to fill out your application to the best of your ability and give ample detail about yourself and your team.

To download the application, please click on the link below.

2015 Oakridge BBQ Sponsorship Application

When the link opens, choose a location, and save a copy of the application to your computer.  Once you’ve saved a copy to your computer, open it and add your information.  Then, email the updated application to info@oakridgebbq.com.

The application period will close February 15, 2014.

Thanks and good luck!

World Premier Sneak Peek – New Packaging for 2015!

Never satisfied with the status quo, we have been diligently working with our graphic artist for the past two years on a fresh, new package design. While still a few months off, the efforts of our labor have begun to produce fruit. I introduce to the world, a sneak peek at our new look for 2015.

2015 Oakridge BBQ New Package Design Sneak Peak

2015 Oakridge BBQ New Package Design Sneak Peak

New Size of Game Changer Brine Available!

We now offer our Game Changer All Purpose Brine in a 25 lb. “bag in a box” option for only $109.95!!

Game Changer 25 lb pound bulk wholesale

Game Changer All Purpose Brine 25 lb. option

Black Friday thru Cyber Monday Sale on NOW!

Use the coupon code “CYBER15” at check-out and you’ll receive 15% off your entire order* now through Midnight on Monday November 2nd.


*Ultimate Sample Packs are excluded from this offer.

Oakridge BBQ Logo Shirts Back in Stock!

Both styles, all sizes, back in stock!

Get ’em while they’re hot!

Oakridge BBQ Shirts! Sizes up to 5xl

Material: 50/50 Poly/Cotton

Two styles to choose from!