Competition BBQ Secrets

Archive for October, 2007

hi,i really love to bb-q and smoke ribs, butts, chicken, etc… but i consider myself a rookie. i dont have a fancy grill or smoker. will your book share alot of recipies for sauces and marinades? and will it tell me what kind of grill or smoker that i need to put out some great barb-que? if it will do that i will buy that book!!!

I’d love to buy your book, but you’re charging too much for it!!!

When you lower the price, I’ll buy it…

Howdy Bill

I was in Ga. last month and couldn’t wait to eat the BBQ. I know why you stated you want to find the nearest barbecue restaurant owner and kick him in the butt, I was so disappointed, all 3 restaurants I ate at smothered their pork sandwich in sauce, I couldn’t taste the meat, just sauce, I might as well had a sloppy Joe sandwich. I did have one really good tasting brisket sandwich, at Country BBQ down in Columbus, it was a little dry, but had great flavor. I also visited with Stump and Lang smoker companies, I drove allot that day, I like both types of smokers. Price wise Lang’s wins, set it and forget it wise, stumps wins. Oh this reminds me, I better email Corky’s. Talk about disappointment! I drove from the Atlanta airport to the Corky’s in Atlanta (30 miles) from airport, thru rush hour, (60 mins) All for nothing, the restaurant went out of business. I still use your book and as you’ve noticed, I write on your Blog once and awhile. I have a few questions but I’ll write later. I like Georgia, it’s very scenic.

Bret

Hi Bill,

Can either you or perhaps someone reading this recommend a reliable grill-level thermometer? All I’m seeing online are thermometers to check a meat’s temperature. Would I use the same thing? I use a traditional Weber Kettle to smoke and I need a thermometer to measure the temp at the grill level rather than at the level of the handle on the lid.

Thanks.

Answer….
I used to use one of those candy thermometers in my Weber kettle grill. It had a 6″ probe on it that would get down close to the meat when inserted in one of the vent holes. What you really need is a dual probe digital remote thermometer like one of these…

Redi-Chek $44.99

Maverick ET-7 $79.99

Dear Bill,
 
This grandmother of 8 just got a new crock pot and am looking forward to doing some interesting meals with it.
And I appreciate your not sending my e-mail address to anyone else.  Thanks.
 
Thanks too,for the newsletter.  Looked to me like you guys had fun at the barbecue cook-off.
 
Rita 

Somebody offering a face cord of it to me to name my price, but I don’t know how the results would come out when smoking with it….only thing I can see online is ‘similar to apple with its own distinct flavor.’ Any ideas?? I use primarily Oak…(got it for free) so looking always for something more fruity to blend with it…thanks…bob

Hi Bill,
Does your book also offer ideas on how to do box presentations?
Thanks,
Connie

Hi Bill:

  Is there a tool to shred or chop the meat after cooking other than a knife and a butcher bloc? if so, where do I find it?

Millard

Hi there Bill…happy customer of your BBQ book, I actually wrote you privately a few weeks ago offering testimonial…would like to first list my equipment, I have a Brinkmann Cimarron smoker, one level, no plate unfortunately, since buying your ebook, my pork shoulder was quite good, now excellent…my chicken was good now excellent…my pork ribs were good now fantastic…which leads to the above….I am in Toronto, Canada and brisket is a little expensive and hard to find here…actually bought mine in Buffalo N.Y. months ago….I bought the ‘flat cut’ (all my wife would let me buy to experiment with) doing a big party in a week and a half….food would be lined up from hot to cold end in the following order, baked beans on the smoker (Durgin Park recipe) two plump chickens, two 8lb pork shoulders,  and….my first crack at Brisket….I cannot get the ingredients you listed in your book…in fact almost impossible to buy a beef marinade at grocery stores here….tried 5 stores and counting….understand your concept on making it, do you put  in the pan after the initial cook for my 3.5 lb brisket I am assuming to cook for 3 hrs first, then if I read correctly, put in pan with juices for a few more hours till tender….will look for marinade recipes to sub in for your recommendation…..any other tips you can advise for me? Wood mixture will be Oak/Cherry and charcoal. Thanks…Bob

Hi the book is great. Is there a online source where I can order hickery and apple wood and bque items like the firebox maze and the syrynge for injecting?
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