Happy Independence Day!
For me, This great day is all about cooking outside on what ever grilling equipment you may have. Andy Groneman “Pitmaster Extraordinaire” and the All Things BBQ cooking instructor, joins us to talk tactics and techniques for a number of different styles of BBQ. Slow roasted pork, smoked brisket, steaks on the grill, you name it. As they say at All Things BBQ…this is Where Barbeque Legends are made!
Smoke on Wheels Competition BBQ pitmaster Andy Groneman has been part of the Competition BBQ world for 20 years. A second 
generation pitmaster, Andy started his BBQ journey with the HoDeDo’s BBQ team, to spend time with his dad, George; backing his Uncle, Tom Groneman and Bob Eickhoff in the pits. By 1996, Andy wanted to cook more than the HoDeDo’s could schedule, so Smoke on Wheels was born with his brother in law, Matt Winterscheid. Since then Smoke on Wheels has earned hundreds of BBQ awards, including the Empire State championship, 20 Grand Championships, and 2 ‘Chest to Chest’ Brisket Invitational awards – including 2012. In 2009, Smoke on Wheels closed the season ranked 5th in the nation out of 4700+ teams. For 2010, Andy decided to dip his toe into the BBQ products arena with the launch of his two marinades. Smoke on Wheels BBQ Marinade, and Smoke on Wheels Pork injection and marinade. Both products have helped teams take their competitive BBQ to the next level! Andy has made BBQ a family affair, cooking 20-30 weekends each year in competition, along with his wife, Kim, and two girls Kaylin and Lauren. Both girls enjoy time behind the grill with their dad, and competing on their own in Kid’s Ques. They have both been champions in the 2012 season! Outside of BBQ, Andy is a Solutions Engineer for Sprint, with 14 years in Telecommunications. Currently, specializing in wireless and hosted/cloud computing solutions.
Guy & Chris Leamy
If you take time to cook high quality Que’ you have to pair it with some high quality wines! My friend Chris Leamy, winemaker at Terra d’Oro winery in Amador County will join us in the second half. We’ll tell you all about the winery, vineyards, products produced and available here in the flat lands. Having judged at the El Dorado County (California) Fair Commercial Wine Competition in May, I got to see first hand the magic in the bottle from Chris’ wine making skill. Wait till you here about the awards he brought home just from this competition alone.
Terra d’Oro wines were first released in 1973 under the Montevina label, the first Amador County winery to produce wine since Prohibition ended. We quickly earned a reputation for crafting robust, full-flavored red wines, Zinfandel and Barbera in particular. Word spread, and a short time later, Amador’s historic wine industry was revived.
“With 400 acres of magnificent estate vines—including several historic, old-vine vineyards—Terra d’Oro Winery now produces uncommonly delicious Zinfandel, Barbera, Sangiovese, Syrah, Petite Sirah, Pinot Grigio and Moscato. We’re incredibly fortunate to be part of the long history established here more than 150 years ago.”
Good Life Guy’s Wine of the Week:
Some Killer Juice from Terra d’Oro
2014 Terra d’Oro Chenin Blanc & Viognier
Displays luring aromas of juicy tropical fruits, fresh lemon and hints of spice. The palate boasts flavors of pink grapefruit, papaya, and subtle sweet mango. This wine is lively, refreshing and well balanced with crisp acidity – perfect for a warm afternoon or during sunset hour. For a delicious pairing, serve this wine with shellfish, ceviche sashimi or a spicy tuna roll and shishito peppers.
This wine is soft, unctuous and full of flavor with a floral nose and ripe fruit…think HOT weather and chilling by the pool or on the patio. Get some at Jacob Liquor Exchange on North Rock Road!!