Competition BBQ Secrets

Archive for June, 2007

I am in a competition and need a vegetable and a potato receipe.  Please give a some suggestions and email me, wszczesny@sbcglobal.net

Bill & Gang,

First of all, let me thank you for the great ideas your book has given me. My neighbor and I have taken backyard feasts to a whole new level! So much so we have decided to compete in our first contest this coming August here in MD. Read the rest of this entry »

Bill:

Your book has to be one of the best investments I have made for outdoor
cooking. Last night my wife asked me to cook some St. Louis style ribs
using your methods and rubs and let me tell you they were the best ever!

Now she wants to try and smoke a prime rib roast for the July 4th party we
have every year.

Do you have any suggestions before I try your methods on a $120.00 piece
meat? It would be a shame if it didn’t work out too well.

Thank for sharing your good ideas and experience.

Mark

I just purchased your book and as a result started reading your newsletters. You had a recipe for Texas style briskett. However you did not mention the recipe for the rub you used. Can you please provide me with that?

Kindest Regards,

Tony

Bill thanks for the reply to my request of how to buy a paper copy of your BBQ secrets book.I look forward to reading it and giveing it as a gift to my friends after i test it’s contents.
I love to BBQ and smoke meats .I am near retirement and would like to get into competition cooking in a couple of years to enjoy my golden years along with fishing.
After reading some of your information about your opinions on meat selection i have a couple of things to say to you, you can take them with a grain of salt if you wish. Read the rest of this entry »

Bill:

If you tell me the answer to a question I have, I’ll buy your book. I need
the info soon, because I’m hosting a dinner for 30 people next Friday, and I
need to know what to do. Makes all the difference in what I decide to do.

I want to grill, or cook with indirect heat(?) enough tri tips to feed 30
people. Read the rest of this entry »

Hi Bill:

I purchased the book and it is great! I can’t wait to try our the various “secrets”. On page 30 you mention what you use to inject the pork butts, but you did not include the measurments of apple juice, soy sauce and worcestershire sauce. Please let me know what they are.

Thank you.

Don

Bill-

Would you mind commenting on our pork box turn in? I think I know what you’re going to say about having more bark. To me it looks a little messy. We tried to include all dark meat. It scored a 147 and all our scores for the other 3 categories were above 155 with 2 above 163. We really think if we can get this pork down we would be pretty competitive. We are in the Lenexa BBQ Battle this weekend so if you have time to comment I would really appreciate it!

http://www.bbqrhogs.com/Photoalbum_contents.aspx?Albumid=7

Thanks!

Thanks Bill,
Upon initial scan, it looks real good!!
I’m just a weekend warrior looking for excuses to drink beer.

Thanks,
Steve

Thanks for the recipe in the book! We took first place in brisket and grand champions overall. It was a smaller contest with only 17 teams but it was a state qualifier and our scores were good. So if your hesitant to buy the ebook, don’t be. The brisket method makes it worth it. We’ve screwed up many a briskets in the last year, and this method is as close to foolproof as you can get!

Thanks again!

Doug

Reservoir Hogs BBQ