BBQ Contest success

Bill,

Thanks to you and the cooking tips offered in your book, I placed 2nd in brisket and 6th in butt in Durango’s July 4 KCBS event against some pretty stiff competition.

My chicken and ribs were middle of the pack so I need to work on those.

Charles

Smoking a whole chicken

Bill,
I purchased your book yesterday and will try the techniques out soon. I do have one question. I compete here in Texas and the chicken turn in is in halves. I read where you turn in thighs. Not allowed here. I was using the beer can method before, cooking the chicked whole. How should I place the chicken on the grill? Whole or in halves? And what about turning it during cooking? Thanks
Scott

BBQ Ribs

Bill,

I already own your book.

I have a question and would like your advice. I own a Southern Pride grill on a dual axel trailer. We had a balloon fest in the small town I live in last week end. I cook a lot on this grill for friends and family and they line up for my ribs. However we had a small cook off at the balloon fest with a total of three guys cooking. One had a nice pitts&spitts grill the other a home made job. Make a long story short they thumped me. the one with the Pitts&spitts won he had been in several compititions to my none. He used a mustard based sauce on his ribs. used it for a sticky during meat prep. and towards the end. He liked my ribs and told several people that mine were resturant quality. My belief has always been to serve BBQ sauce on the side. My ribs are tender but they whipped me on the sauce flavor. The guy with the home made grill basicly boiled his ribs but slapped a wild tasting sauce on them.

I’m in dire need of a good sauce receipe. The mustard based went over well. I do not like losing especially in my own town….

Thanks for your help
Lee W.

Traeger pellet smoker

Congratulations on your recent win! I noticed you use Traeger smoker/grills. I have had one for 1 1/2 yrs and really enjoy it. And I have an early version of your book. Just wanted to check – what temp do you cook you ribs at on the Traeger? I assume you use the smoke setting at least for awhile. After some practice, I have had good luck with ribs and chicken as well. I find it is hard to screw up too badly with food on the Traeger and it is so easy too use. But I have found that you need a replacement glow plug handy – they tend to fail.

Thanks and good luck on future events!
–
Harlan

Another Grand Champion

Bill! I just thought I’d drop you a note to let you know (as if there were any mystery…) that your secrets work! Thank you for your excellent eBook! I bought it a year ago for a local unsanctioned event in Shoreline, Wa. @ Central Market. Some 2008 pics here if you’re interested. This years should be up soon.

I was mostly interested in your brisket recipe since I had never done one before. I used it to the T last year and bombed! Not your fault tho! Not all of the brisket was as done Read the rest of this entry »

BBQ Contest success

I recently purchased your BBQ secrets book. It helped us finally place, 3rd in pork and 10th in ribs, this is only our third competition. Thanks for the tips.

22 spice pork rub

Hello Bill;

I write to You ’cause I’m trying to do a 22 spice Rub for Ribs. I will like in a future to make BBQ Joint in Puerto Rico, and I’m interested in every information that it’s related with this theme.

I learn and now how to do a Whole Pork in Caja China, and have a Good Marinade for it. But I’m really interested in learning about everything in rubs and smoking meats.

I had done the 22 spice Rub and the only little problem that really bothers Me is that is a little high spicy. ‘Cause My Friends likes it, but theirs always the but!!!! All the books that I had bought including Yours, it’s saids that the Rub must have a certain balance. But I’m comfuse in quantities or measurements. ¿ Can You Help Me ???? I will be very Greatfull.

Thank You Very Much and Regards,
Javier

When is brisket and ribs done

AT WHAT TEMP DO YOU THINK RIBS AND BRISKET IS DONE.
I SMOKE AT THE 225-240 RANGE USING WOOD AS THE FUEL.
CONGRATS ON YOUR WIN

SANFORD

Another rib rub question

thanks for the info. when you use the 3-1-1 style at what temp are you cooking please exactly ive tryed all ways wrap them and cook them open 6/5 hr to wrap an cook for 2/3 hr.at 250 deg.but all my rib are to done and the bones turn out.so from one cooker to the other i could use some help.is it a good idel to apply dry rub, brown suger base,the nite before competition and put in plastic bag in the frig for over nite.then take them out the next moring and bring to room temp.and then put on indrecit heat.thanls again

Rib rub

I have a quick question to ask of you guys. I struggle constantly with how much seasoning to put on my ribs. What do you recommend as a proper amount to place on ribs? I usuaslly cook pork ribs, use a santa maria style seasoning which is a blend of garlic salt, pepper and other spices. I tend to sprinkle the ribs right before placing in the cooker. Also, if you can, please explain the 3-1-1 cooking method. I plan on buying your book the next time I get paid.