Houston, TX and Warminster, PA (January 5, 2012) – Sam Houston State University has received a $25 million pledge from Pennsylvania-based Therm-Omega-Tech, Inc. to support the university’s engineering technology components within the current industrial technology program and to establish a new engineering technology program.

The founder of Therm-Omega-Tech, Inc., is alumnus Frederick Pirkle, who graduated from SHSU with a Bachelor of Science degree in industrial arts in 1970 and a master’s degree in industrial technology in 1974.

The pledge is the largest gift in the university’s history.

“Sam Houston State University students who are getting a technical education are learning skills for life,” Pirkle said. “Those technical skills are critically important for America in today’s world. Americans are hard workers, and we’re smart workers. I want the students who are touched by this gift to be inspired to contribute to the success of this country and be leaders in the world.”

“We are truly honored and deeply grateful for Mr. Pirkle’s generosity to and vision for his alma mater,” said SHSU President Dana Gibson. “This remarkable and unprecedented gift is an investment in the future of Sam Houston State University and will enhance the university’s ability to provide opportunities for students to gain invaluable knowledge and experience in industrial technology.”

“Fred Pirkle is a remarkable man who is providing extraordinary leadership in philanthropy at Sam Houston State University,” said Vice President for University Advancement Frank Holmes. “His contribution through his firm will provide a lasting and transformational legacy for the creation of critical programs to serve the citizens of our state and nation.

“It is an extension of an inventive mind that sees problems as exciting opportunities to create new methods and techniques to make our lives better. Others are certain to follow the example that Fred is setting for charitable giving,” Holmes said.

The gift will provide funding for three areas. A portion will be applied toward the construction of a state-of-the-art academic facility and associated laboratories, including advanced equipment and technology, to house engineering technology and related academic programs. The building will be named The Fred Pirkle Technology Center.

In addition, the gift will support a permanent endowment fund, known as The Frederick L. Pirkle Scholarship Fund, to provide financial assistance for SHSU students enrolled in the engineering technology program.

The donation will also be used to establish The Frederick L. Pirkle Enrichment Fund to provide resources for an academic chair or professorship in the engineering technology program and to support internships for students majoring in engineering technology at SHSU.

“Mr. Pirkle visited the campus a couple of years ago when he came for the ‘Centennial Celebration of Agricultural and Industrial Sciences at Sam Houston State University,’” said SHSU Provost and Vice President for Academic Affairs Jaimie Hebert.

“He was so pleased to see that the program from which he had graduated was continuing to change with society and the economy to produce workers who could immediately impact the Texas work force,” Hebert said.

“Mr. Pirkle credits Sam Houston State University with helping prepare him to be successful with his work, and when he came back and saw what a magnificent job his institution was doing to prepare today’s young men and women for careers in industry, it made the connection for him,” Hebert said.

“He let us know at that point, he would do something significant some day to help us with our mission,” he said.

Pirkle grew up in the Texas Hill Country near San Antonio. Following high school graduation, he worked several years as a mechanic before enrolling in Sam Houston State University.

After earning his master’s degree at SHSU, he moved to Houston and taught in the Cypress-Fairbanks Independent School District. He left teaching to work as a sales engineer for Commercial Industries Division and later Eggelhof, Inc. While employed by Eggelhof, Inc., he was assigned to Ogontz Controls in Philadelphia, Penn.

Pirkle left Ogontz Controls and founded Therm-Omega-Tech, Inc., in 1982, to manufacture valves of his own patented design. The company grew to be a leader in the field of manufacturing temperature control valves and devices, gaining worldwide respect across diverse industries. Therm-Omega-Tech freeze protection valves have become the railroad industry’s standard for preventing freeze damage to diesel locomotives, annually protecting billions of dollars of railroad equipment worldwide.

Since then, he has patented more than 20 products, including the BBQ Guru, the first temperature control device for charcoal grills and cookers. His patented products are manufactured in the Therm-Omega-Tech facility in Warminster, PA.  More information is at www.ThermOmegaTech.com and www.TheBBQGuru.com.

The Sam Houston State University Alumni Association recognized Pirkle’s career accomplishments earlier this year by honoring him as a “Distinguished Alumnus,” the university’s most prestigious designation for a former student.

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You’ve got a lot on your plate this holiday season – gifts to buy for family and friends, getting the house ready for visiting relatives, and of course, preparing your holiday feast. That’s why we at The BBQ Guru wanted to lighten the load a little bit by providing recipes for four dishes to prepare at your holiday gathering this year. There is no need to scan cooking magazines or online recipe sites for the perfect crowd pleasers when we’ve got them all in one place on our website.

Click on the links below for the recipes. And to husbands and wives who got their spouses one of our temperature control devices this year – maybe let them unwrap that gift a day or two early this year. Doing so will allow him or her to spend more time with friends and family instead of hovering over the grill.

From all of us at The BBQ Guru, we wish you a safe and happy holiday season!

Appetizer: Beer Braised Garlic Shrimp

Side Dish: Cornbread and Oyster Dressing

Main Course: Smoked Turkey

Dessert: BBQ Bob’s Chocolate Cake

After four weeks of reading over eighty Guru Your Tailgate stories, we’ve narrowed down the competition to twelve lucky finalists and now, we need YOUR help.  Our twelve Guru Your Tailgate finalists need your vote to determine who will win the grand prize: a FREE Onyx Oven.

You can vote as many times as you’d like so get friends, family members, and BBQ fans together to vote and share the BEST tailgating story that you think deserves to WIN.

To cast your vote, visit the BBQ Guru Facebook page at:

http://apps.facebook.com/contestshq/contests/164111/voteable_entries

Post comments and share your voting with your friends.  We’ll reveal the winner on December 5th.  So VOTE and SHARE NOW. Christmas will come early for one fortunate BBQ Guru fan, with their brand new Onyx Oven.  Could it be you?

In theory, Thanksgiving is the perfect holiday for the chef. It’s a time to showcase your culinary prowess while hanging out with family, watching football (The Detroit Lions are actually worth watching this year!) and looking forward to the approaching holiday season. However, to those of you that host the Thanksgiving gathering every year, the holiday scene can seem more like Groundhog Day. No matter how much prep you do, you always end up spending more time in the kitchen then you wish. Before you know it, the day is over and you are left with a stomach full of food and a kitchen full of dishes.

So how can you add a new flavor to Thanksgiving this year? By smoking your turkey! Smoking the turkey gives a distinct flavor that your guests will love. The meat comes out more tender and juicy than it does straight from the oven.   It’s also safer, easier, and healthier for those who deep-fry their turkey.

Of course, smoking a turkey isn’t as easy as following the same directions on the Butterball packaging every year.  But it is much more delicious – and worth it.  So what do you need to smoke a turkey?

• Start with the smoker. We use the Onyx Barbeque Oven, our very own temperature controlled smoker that can easily accommodate a large turkey.  (You can also use a large grill like a Big Green Egg or Weber Smokey Mountain.  If you’re starting small with a 10-12 pound turkey, you could probably use your regular backyard grill.)  Whatever smoker you use, make sure you use a drip pan to catch all the delicious juices.

Note: Separate the drippings from the fat and use for gravy!

• Choose a smoking wood. Smoking can make food even more delicious when you use wood chips.  I like using apple or pecan for turkey. You can also try cherry, hickory, or mesquite – any fruit woods are a good choice with poultry and Thanksgiving flavors.
• Select a turkey. The most ideal turkey for smoking, and eating, is one that is fresh without injections or solutions.  Just like any other time you BBQ, the quality of the meat makes a difference.  Of course, frozen turkeys will also work well.  Just make sure they’re thoroughly defrosted before you begin smoking.  This may take days – plan for it.
• Make a great brine. I will keep this simple. Brining is a great way to ensure a moist turkey, be sure to cool your brine below 40°F and use cold water and ice in your brining bucket. I brine for a total of 8-10 hours.  Here’s a recipe for brine:
  • Ingredients:
    • 1 1/4 cup salt (2 cups Kosher or coarse salt)
    • 1 cup brown sugar
    • 2 lemons squeezed
    • 1 tablespoon black peppercorns
    • 2 cloves chopped garlic
    • 1/2 tablespoon ginger
    • Enough ice and water to submerge bird completely in a 5 gallon bucket
    • Preparation:
      • Pour 1 gallon of water into a large pot over high heat. Add salt, brown sugar, and spices and lemons. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine.
      • Place turkey in a clean, large plastic container (at least 4 gallon). Pour brine over top and fill with ice water to submerge completely. Refrigerate and brine for 1 hour per pound.
      • Thoroughly rinse all the brine from the turkey before cooking.
• Set your cook temperature. For a 20-pound turkey, you’re smoking temperature really can be around 275 degrees.  It is absolutely critical that this temperature is consistent throughout the 7-8 hours it will take to smoke your turkey (20-25 minutes per pound).  Note: Your turkey may cook faster when brined. One of the best things about cooking a turkey in the oven is the ability to set it and forget it on your oven while you prepare all the fixin’s.  You can still have this – even when you’re smoking!  Our DigiQ and PartyQ temperature controls give you the same predictability and consistency of an oven.  Just set the digital temperature read-out and start in on the mashed potatoes and cranberry sauce.
• Monitor your done temperature. Smoked turkeys are finished when their internal breast temp is 165 degrees at their coolest point.  Having a good meat thermometer is crucial.  Of course, if you have a DigiQ, you already have one of the best meat thermometers around – and an alarm to let you know when your turkey is ready.  Remember that smoked turkey will look different than an oven-baked turkey.  It will be a little pink and the flesh will be a little smoother.  But if the DigiQ says it’s at temp, trust it and enjoy.

The BBQ Guru products – Onyx Oven, DigiQ, and PartyQ – were designed so that you can smoke your Thanksgiving turkey while still spending time with your family (or TV). Your kitchen won’t be the hottest place in your house from opening the oven every ten minutes. Also, it makes for a great conversation piece as your friends and family will surely be impressed with your new take on Turkey Day.

Try something new this Thanksgiving. You’ll thank me Black Friday.

At BBQ Guru, we like to acknowledge success on the competition BBQ circuits. As seasoned veterans of competitive BBQing, we understand the challenges of the season. Winning major competitions is a credit to practice and consistency. It also doesn’t hurt when to use high quality products.

The 2011 Grand Champion of The Sam’s Club BBQ Series and The American Royal Invitational, Tippy Canoe BBQ Crew as well as the 2011 Grand Champion The Jack Daniel’s 23^rd World Championship Invitational, Smokin’ Hoggz BBQ both used BBQ Guru temperature control systems in their victories. We caught up with team members Joe Beland and Bill Gillespie and asked them their journey, their success and how The BBQ Guru helped them on the way.

Bill Gillespie, Chief Cook Smokin’ Hoggz BBQ

2011 Jack Daniel’s Invitational Grand Champion

How did you get in to competitive BBQing?

I have been grilling/BBQing since I was a young kid helping/watching my dad. I got my first smoker about 15 years ago; it was a Brinkmann Gourmet Charcoal smoker. I got into competitive BBQ from a few guys I used to work with about 6 yrs ago. First contest I went to I walk away with a 4th place call in the cooks choice category, I was hooked instantly.

What kind of cooker(s) do you use?

We currently cook on a Backwoods Fatboy and an 18″ WSM. Before this season we were cooking on 3 WSM’s and Weber 22″ kettle.

How long has your team been competing?

We have been competing since the fall of 2008

Bill Gillespie – Chief cook

Shaune Connolly

Alan Burke

What is your favorite category to cook at competitions and why?

I love cooking ribs, even though they have been our worst of the four categories. I think because ribs are our worst category is why I love cooking them

What is your favorite aspect of the competitive BBQ circuit?

The new friendships that are made at every contest and hanging out with old friends having good times

Tell us the story behind your victory.

Long story short we qualified for “The Jack” by winning Three GC’s, but the one that got us there was the Rock ‘n’ Ribfest in Merrimack NH, it was an automatic qualifier. Fast forward to “The Jack”. Fri morning we arrived in the Hollow about 8:30 AM, we needed to be there early enough to check in by 9 and to have our meat inspected. By 10:30 AM we were ready to start prepping the meat and we were done by 3PM. We finished in plenty of time to say hello to some friends and get ready to line up and march through the center of town for the parade of teams. After the parade we were treated to a team dinner on the top of the hill. We got back to the site around 8:30PM started the smoker and had the big meats on by midnight. Everything going as planned, with one little hiccup during the night, we lost power only for about 15 min. Got up the next morning, and things are looking good. First turn in is sauce at 11:30AM, followed by Cook’s choice 12. Chix is next at 12:30, we were a little behind at this point because the cook’s choice took a little longer to plate, plus we had to use white and dark meat also there had to be seven pieces instead of the usual six. We just felt a little rushed in every category, everything was turned in time and we were happy with food we presented we thought it was what we have been doing the whole year. Awards time, no calls in chicken or ribs, we get a call in pork (9th place) at this point I am extremely psyched; we got a call at “The Jack”. I can go home a happy person. Next was brisket. Again no call, at this point I am just hoping to finish in the top half. They start to announce from 10th on down, they get to RGC and it’s Big Bob Gibsons, I thought cool because they were the winners of the Kingsford points chase which was announced earlier, so at this point I have no idea who it could be. And then the MC says The 2011 Jack Daniels World BBQ GC is from Abington Ma, Smokin Hoggz BBQ. I couldn’t believe it, this is what every competitive BBQ team dreams of and it just happened to us.

What do you credit this seasons’ success to?

To start, this season was beyond anything I could have ever imagined. We took the Ique cooking class last October and were able to take a lot of the techniques learned there and adapt them to our style of cooking. We also bought a new (used) Backwoods Fatboy and spent all offseason learning to cook on it. We just did a ton of practice to get the food consistent to our liking. Looks like it worked

How did you learn about The BBQ Guru?

From being on the BBQ circuit.

What BBQ Guru products do you use and which ones do you like the best?

We started out using a Pitminder but wanted to be able to control two pits so we upgraded to a Cyber Q II. I love it!!!!!

What was life like before having a BBQ Guru control for your cooker?

Before we started using a BBQ Guru Control, we used to get a lot of temp spikes, we were constantly monitoring the temps. Now I sometimes forget to check the temps because the Guru is so good!!

What advice would you give to novice BBQers?

Practice, Practice, Practice and don’t be afraid to ask questions

Joe Beland, TippyCanoe BBQ Crew

2011 Sam’s Club Invitational BBQ Bash Grand Champion

2011 American Royal BBQ Invitational Grand Champion

How did you get in to competitive BBQing?

Like most people I started cooking for friends and family.  They encouraged me to enter a local non-sanctioned competition.  In the fall of 2008 we entered that local contest and won the Grand Championship.  A few weeks later we coked our first KCBS event in Sparta Wisconsin.  We finished as the reserve grand champion and the addiction set in.

What kind of cooker do you use?

Right now we are cooking on a Backwoods Fatboy and a Memphis Wood Fire Grill

How long has the Tippy Canoe cooking team been competing?

Just over three years.  (TippyCanoe BBQ Crew – Joe and Kim Beland, Matt and Jacki Hanna, Brian and Tara Bork, Jeff and Steph Beland)

What is your favorite meat to cook at competitions and why? Pork…it has been our strongest category this year and its really the only category I enjoy eating during the BBQ season.

What is your favorite aspect of the competitive BBQ circuit?

The people and the competition.  We have met some of the best people on the planet during this BBQ adventure. About the only thing I enjoy more than cooking BBQ is talking about BBQ and I’ve spent many hours telling tales and hearing stories with people from all over the country at BBQ events.  I’m a competition junky   I love the thrill of winning these events knowing you’ve beaten some of the best of the best in the business.

You’ve won two big events this year, The Sam’s Club and American Royal Invitational. Tell us the story behind your victories.

At both events we had nearly flawless cooks.  We hit our marks and our timing was spot on.  In both cases we made very few adjustments and it all came together at the right time.  Our BBQ GURU DigiQ II played a big role in that consistency.  Temperature control is one thing we don’t have to even think about.  We set the Guru and it does its thing!

What do you credit this seasons’ success to?

I’ve had so much help from friends, family, and fellow competitors.  They are the reason we’ve had this success.  I always try to pick up new techniques and methods and make small adjustments to improve our product.  Having the support of my teammates and friends allows me to focus on having the best cook possible.

How did you learn about The BBQ Guru?

I started using a GURU almost immediately after getting serious about BBQ.  I found them online and have used their product for over three years.

What BBQ Guru products do you use and which ones do you like the best?

I use the BBQ GURU DigiQ II

What was life like before having a temperature control system for your cooker?

I like the confidence the GURU gives me.  Prior to cooking with a GURU I was often up in the night to check on the smoker.  Today, I have the confidence to sleep through the night knowing that the GURU will take care of it!

What advice would you give to novice BBQers?

Practice, practice, practice… many flavors and flavor profiles will work in competition BBQ, however, if you don’t cook the meat perfectly every time you won’t score consistently in competitions.  The only way I know to get it right every time is to practice…know what perfect looks like, feels like, and tastes like.

It’s the day of the big game.

You’ve filled up your car, truck, or trailer with a six-pack, some hot dogs, and a charcoal grill.  You’re having a fun time with some of your buddies.  You’re tossing the pigskin and eating some grilled sausages.  But this is the BIG GAME! You need a cooker that makes you feel like the true BBQ Master you are.  You want to smell ribs, brisket, and pork butt smoking on your brand spanking new Onyx Barbecue Oven.

You’re a Football Fan – a FANATIC – and you deserve to be the king of the parking lot.  This football season, live the tailgate of your dreams with the help of BBQ Guru.  For four weeks, starting on October 30th and ending on November 27th, BBQ Guru fans across the country will have an opportunity to enter the GURU MY TAILGATE contest. The grand prize winner will get the nation’s love, and a brand-new Onyx Oven!

How can you get into this action? It’s simple, tell us why YOU deserve to have your tailgate Guru’d!

Each week we will pick three of our favorite entries – the funniest, the silliest, the most touching, the ones that get our attention –  who tell us in 100 words or less what they love about tailgating and why they need to up their game with an Onyx Oven smoker (worth approximately $1000).  The top 3 each week will get some cool BBQ Guru swag, and more importantly, they will be entered into the final round.

Beginning November 28^th, we will announce the finalists, and the public will vote on their favorite entry. The one that gets the most votes by December 5^th will receive a brand new Onyx Oven just in time to smoke the Christmas turkey when the Chicago Bears take on the Green Bay Packers.

So head over to our Facebook page and tell us your reasons why YOU should have your Tailgate Guru’d.

BBQ Experts Deliver the World’s First and Only Battery Operated BBQ Temperature Control

October 30, 2011 (Warminster, PA) –The BBQ Guru, maker of the world’s most accurate temperature controls for charcoal BBQs, today announced the release of the PartyQ.  The easy-to-use PartyQ controls the temperature of charcoal or wood burning grills within a few degrees of accuracy.  The BBQ Guru gives backyard BBQers the taste of charcoal cooking with the control of their kitchen oven. Even a novice outdoor cook can make competitive-quality, low and slow BBQ with the PartyQ.

“The PartyQ is the ultimate tool for both novice and expert low and slow chefs who don’t want to spend all of their time hovering over their grill or smoker,” said Director of Marketing, Bob Trudnak. “We are thrilled that The BBQ Guru engineering team has created the most modestly priced temperature control device on the market without sacrificing quality or effectiveness.”

The PartyQ was created with the serious to semi-serious BBQ chef in mind. The product was inspired by cooks who love to serve BBQ at their parties, but end up spending the entire time adjusting dampers and making sure the temperature of their cooker remains consistent, a must when preparing quality BBQ.

The PartyQ has a temperature range of 32°F to 475°F and displays cooking temperature in degrees of Fahrenheit or Celsius. The rugged, armored design comes with a high-temperature probe that attaches to the grill grate.  Once the desired temperature is set on the PartyQ, the proprietary Power Draft Technology kicks in, using a fan to control the airflow to the fire when necessary and makes adjustments as it goes.  The PartyQ fits most standard charcoal grill/smoker types and is currently on sale on the company’s website, www.TheBBQGuru.com, for $129.00. The PartyQ for ceramic grills will be $139 and include an adaptor for that particular grill.

Other features of The PartyQ include:

-        Design for use with small and medium charcoal grills and smokers

-        Uses the same accurate technology as all the BBQ Guru controls

-        Self contained control and 5 cfm fan system

-        Runs on 4 AA batteries

-        Large LCD display

-        At-a-glance bi-colored LED cooking status

The BBQ Guru has become a trusted name in BBQ since its founding in 2003. The company’s owner, Shotgun Fred, invented the first temperature control technology of it’s kind for charcoal and wood burning cookers.  Their DigiQ temperature controls and Onyx Charcoal Oven have become mainstays at BBQ competitions around the world.  The company currently has four different temperature control devices for sale on its website.

ABOUT THE BBQ GURU

The BBQ Guru is the maker of high quality, accurate, and reliable competitive and backyard BBQ cooking tools and products. The company was the first to introduce a line of temperature controls for charcoal and wood-burning cookers. In 2010, the BBQ Guru BBQ Team was named #2 in the world at the Jack Daniels Championship for its consistently mouth-watering barbecue, cooked with its own temperature controls and products. BBQ Guru temperature controls, cookers, and other equipment are made in the USA. More information can be found at www.TheBBQGuru.com or www.Facebook.com/TheBBQGuru.