Thanks Bill- My smoker is always out and ready. I smoked a turkey this past Saturday and have two Boston Butts in the freezer to do for New Years. My 20 year old New Braunfels is still cooking. Thanks for all that you do for us backyard cookers.Ken
BII, I WOULD LOVE TO GET A BBQ COOKOUT IN OUR SMALL TOWN . (4000). I DONT KNOW THE REGULATIONS, RULES, AND ETC….WHERE COULD I GET THAT INFO, PERTAINING TO JUDGES,COMPETORS, REALLY THE WHOLE THING……I THINK IT WOULD GROW INTO MUCH BIGGER THINGS……..ANYTHING WILL HELP…….THANKS JOHN
I’m 80 years young and I remember my father smoking hams and bacon with
corn cobs. The meat was delicious.
Also, sassafras is excellant, but don’t use the leaves.
These are two more that you may want to add to your repetoire of wood.
Paul
Indiana
P.S. I have you book; its excellant!
Last week I cooked some (pork) ribs for a group of school teachers. I followed the directions outlined in your book. I am still getting very positive remarks concerning the end result.
Thanks!
L. Summers
Dear bbq-book,
I want to make sure that this is the printed version and not the electronic version of your Competition BBQ Secrets book. I have been receiving e-mail tips from Bill for quite some time. I finally tried some of the suggestions on Thanksgiving when I attempted my first ever smoked turkey. It was a huge success with my 20+ guests. The successful Thanksgiving Turkey, free e-mail tips, and no pressure tactics to purchase your book all convinced me that you believe in what you sell and I want a copy. Additionally, if you would like, please feel free to include copies of this letter in your future advertising.
Mr. Michael Wallace
Florida
- juzpmpn
Earlier this year while in France buying my wine from my Agent at Margaux, I was invited to Cornups to have dinner with a family that has an estate. He used old grape vines to cook Beef Tenderloin on. FANTASTIC..What a flavor. We sat down to eat at 6pm. and finished at midnight……….what food, memories, and recipes I now have………I was blessed by the Gods, and we were both invited back.
I just did a Standing Rib “Chice Cut” 5 Ribs for my son and his wife and me Susan and I. I did the Prime Rib as I instructed my son to make the otatoes in the cast iron pan on the grill….again what a meal. I served a 1982 Clerc Milon and a 1986 Lynch Bages………Perfection with NO leftovers.Mike Heim
Hi, I have a few questions.. I am a SUPER novice at bbq. I want to make my first smoker for my winter project. My first idea was to make a verticle smoker with a “hot plate” as the heat source. I came upon a build your own smoker DVD here on ebay and they said that you need a horizontal smoker to make good bbq. If you could, can you check this link off their web site. http://jmjsales.freeservers.com/cdsmoker.html
In the middle of the page is a pic of a guy Ken, from canada standing next to his smoker. My question to you is, would this style smoker produce decent bbq using your tips or would I just be wasting my money? My plan would to buy both your book and that how to build cd to get a decent start on it all. So if you could do that and give me your opinion that would be great.. Also, in regaurds to your ebook.. are the pictures and print clear? I’ve downloaded others that are blurry and hard to read. Thanks for helping this novice out..
- borto1990