“It smells good!” Visiting BBQ Pit Boys founder Bob Ahlgren
Group photo on the “holy” BBQ grounds of the Pit Boys, Bob Ahlgren (middle right) and Elmar Fetscher (middle left)
The first meeting between me and BBQ Pit Boys founder Bob Ahlgren took place in the fall of 2015 at the Jack Daniel's "Burgerfest" in Prague and it quickly became clear that there had to be a follow-up meeting with time for deeper discussions - and of course for a proper barbecue. Then the time finally came.
The next meeting took place at the BBQ headquarters near Hartford in the US state of Connecticut. When Bob Ahlgren uploaded his first video to YouTube more than ten years ago, he had no idea that he would lay the foundation for a long-term success story. The video channel was already well-known in the internet world, but not really widespread. But Bob was excited by the possibility of producing a short film about his version of an authentic barbecue without great technical effort, being able to put it online for free on a portal and thus reaching a larger audience than just his circle of friends and acquaintances. This was the birth of the "BBQ Pit Boys", a barbecue club with "chapters" and "pitmasters" spread around the world, and what started out as a hobby quickly developed into a lucrative source of income for Bob.
Even though the first video productions were kept particularly simple, the basic idea has not changed to this day - it shows barbecue that is easy to replicate, the ingredients are the focus and it is simply about the taste that can be created. Accompanied by a little country or rock music, initially performed only by Bob. He is now supported by three other "rough guys", all bearded, wearing sunglasses and cowboy hats or baseball caps. They appear extremely likeable and simply behave like good buddies. Apparently far removed from a YouTuber star culture around them - but this reduced approach is a brilliant marketing move and has brought the "BBQ Pit Boys" brand considerable fame. Almost 1,000,000 users have subscribed to Bob Ahlgren's YouTube channel today and yet every video gives the feeling that you are not watching a mass production, but simply watching a few good buddies grilling with a cold beer in their hand. Their brutal "freestyle barbecue" among friends is simply well received and I too am quickly integrated into this group and am looking forward to what is to come in terms of grilling. To paraphrase Bob: "It smells goooood!"
Recipe for Cowboy Ribeye Steaks with Vegetable Ragout
INGREDIENTS:
• 3 ribeye steaks (boneless)
• Vegetable oil
• Bourbon
• 4 tbsp BBQ Pit Boys SPG spice mix
(Salt, Pepper, Garlic) or mix yourself: 2 tablespoons salt, 1 tablespoon black pepper, 1 tablespoon garlic granules,
2 tsp sweet paprika, 1-2 tsp cayenne pepper or chili flakes (depending on desired spiciness), 2 tsp fennel seeds
For the vegetable ragout:
• 1 green and 1 yellow zucchini each
• 1 pack of fresh mushrooms
• 2 onions
• 1 green pepper
• 2 tsp brown sugar
• 3 tsp BBQ Pit Boys SPG spice mix
• 1 tsp sweet paprika powder
• 1 tsp shredded thyme
• Olive oil
• 1 tbsp butter
• Salt
• Pepper
• 1 shot of bourbon
• some hot sauce (depending on taste)
PREPARATION:
Brush the steaks thinly with vegetable oil on both sides and rub generously with the spice mixture. Finally, drizzle with a little bourbon and let rest for a few minutes.
Cut the zucchini lengthways into slices about 1 cm thick, brush with olive oil and season both sides with the SPG spice mix and the paprika powder. Cut the base off a generous amount of 1 unpeeled onion, peel the other onion and cut into thin rings. Quarter the mushrooms and cut the peppers into bite-sized pieces.
Preheat a grill to medium heat (180-200 °C) and set up a direct and an indirect grill zone. Place the steaks and the unpeeled onion over the direct heat and grill for a few minutes on each side, then place in the indirect grill zone and cook until the core temperature reaches 54 °C (medium rare).
Heat a pan and add some olive oil, then briefly sauté the onion rings and sprinkle with the brown sugar to release the aroma.
Then add the pepper and mushroom pieces, season with the spice mixture and thyme and let everything simmer in the pan. At the same time, grill the zucchini slices on both sides. Finally, add the butter and the unpeeled onion with the strong roasted aromas to the pan, season everything with a little salt, pepper, bourbon and hot sauce. Add the steaks and the zucchini slices, let them simmer in the pan for a short while and then serve.
Simple, rustic recipes – that’s what the pitboys love. You can sit down and enjoy a perfect “men’s BBQ”
