Archive for October, 2007
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CookShack electric smoker
Bill
Thanks for your response. Sorry, I am a real rookie at this. I am using a CookShack electric smoker I just purchased. Are you familiar with this cooker and if so do you have any special advice on it’s use? I am guessing that recipies and times shoud be the same as long as my temps. are right.
Thanks
Frank
CharGriller smoker
Hey Bill, how ya doin? Say, i just bought a CharGriller with a sidebox, and i was just wondering if you have had any expierience with one. I just love it! 1003sq.in of cooking space. It puts my 399 dollar Weber Performer to shame. Its the best 210 dollars i ever spent. Keep up the good work.
P.S. Love your book!
Happy Grilling, GARY
1st Place in ribs and beef ribs question
at our local competition, u may remember it used to being a memphis and may sanctioned event, clarksdale jubilee, here in mississippi. at the competition there is just pork, chicken, beef, etc. no pork ribs or pork shoulder. my question is why do not many people cook beef ribs? that’s the way it seems around here anyway. iv never tried them but thought about cooking them this next year instead of the brisket. what’s ur view on the beef ribs? oh last year was my first competition and took first in pork (spare ribs). love ur book and it help out tremendously getting me started.
chris
Great success and cooking for 300
I just wanted to drop you a line about your book ” Competition BBQ Secrtets. I ordered your book and have elevated my Q’ing skills many times over. My wife is impressed especially with my new rib cooking skills ( again thanks to your book). However, I have two problems. First, I let a friend sample some ribs that I had smoked using your exact guidelines and now she wants me to smoke some ribs for 300 workers at her plant. Problem #2, I may have to order an online copy of your book as hardcopy has taken alot of abuse from a curious 6 year old. HAHa, any discounts for a second time buyer???
Again, great book!! Thanks a million!
Sincerely,
Wes
Longhorn smoker temperature problems
BOUGHT THE BIT LONGHORN SMOKER AND AM HAQVING TEMP PROBLEMS
1ST WHEN I DO GET THE FIRE HOT ENOUIGH I HAVE TO GET THE GAGUE TEMP TO 300 TO GET THE GRATE TEMP TO AROUND 230
IF I USE 250 GAGUE I AM AROUIND 200-210. MAKES FOR A LONG NIGHT
ALSO I AM NOW USING A CHARCOAL CHEMMY AND SURROUNDING IT WITH PURCHASAED HICKORY 2 INCH LOGS. AT FIRST I GOT TO MUCH HEAT BY NOW SEEM TO BE OK WITH ABOUT 3 LOG AND THE ORIGINAL CHARCOAL.
ANY HELP IN THIS HAREA APPRECIATED.
BY THE WAY THE SAUSE IN YOUR BOOK FOR THE BRISKET IS TO KILL FOR.
SANFORD
Advice on pork butt
Hi Bill,
I have your book and read your newsletters and blogs as well. Question for you:
Last time I did a pork shoulder, it didn’t turn out as tender, juicy or as pullable as I imagined it could be. I used a Boston, bone-in butt, about 3.5 pounds. After seasoning with a dry rub, I had it on my smoker at 225 degrees for about 3 hours before even looking at it. At that point, temp was about 140 and I started spraying with Apple Cider about every half hour. After about another 3 hours it got to about 165 degrees and I wrapped in tin foil and continued to heat until about 195 degrees. I took it off the smoker and let it rest about 45-50 minutes while I prepared the rest of the dinner. The bone seemed loose and came out, smoke ring was nice, but I wasn’t able to easily pull the pork and had to slice it for sandwiches. Any suggestions? Thanks!
Wally
What’s an eBook?
What is an ebook?
- carl2160
Smoked Turkey Classes
Bill,
A couple of things.
First, is the water problem as bad as the news says in the state of Georgia and through out the southeast?
And, how do you get the BBQers in the northeast to grill year round.
I was going to have a Thanksgiving turkey grilling class this Saturday and I could not get anyone to sign up. Lots of talk but no one putting their $50 where their mouth is.
Any suggestions? And yes I know it is the last weekend of October. But it has been unseasonably warm up here although a little wetter.
Please, let me know what you would do.
thanks
Nick “Griller” Diller
Great Barrington, Massachusetts.
Judging the sanctioning bodies
Bill.
I’m writting this because of a recent contest I judged. There were people off the street judging the contest, how can these people even know In 2006 you wrote about Judging the Judges, every competition cook should be complaining as far as I see it. I recently judged for a contest that had judges off the street, how can these people even know what to look for when it comes to competition food, at least I attended a class and have an idea. I think you should get a patiton going to at least have Certified Judges at your contest.
