Competition BBQ Secrets

Archive for December, 2007

Bill:
I’m one of your BBQ Book subscribers and, I hate to admit, am just now doing my first butt on my Traeger.  I saw your suggestion to inject it and I bought a low-priced Cajun Injector (they have several models up to about $30 in my store), and also noted your recommended ingredients to inject – apple juice, soy sauce and Worcestershire sauce.  But in what proportions?  Your book doesn’t say.  And if I have time to brine the but overnight, what would be the solution I should use for that?
Many thanks for the reply.
Chris

Hey this is samartin10 from ebay. I just bought your bbq book and love it so far but I do have a couple of questions. You said you use smoke for ribs only for the first three hours. Is this the case with every piece of meat? Also I was wondering if you brine your ribs and if so how long or do you just brine chicken, pork, and brisket? Thanks…

Steve

Hey Bill, what can you tell me about a Oklahoma Joe’s Longhorn Smoker. I have been looking at one but can’t make up my mind, how about some HELP?

Thanking you in advance

Teddy

bill,

  what is your recomended cooking time for prime rib (how much time per lb.?).  also, what do you smoke it at?  i was looking at 225-250.  any info would be appreciated.

thanks!

Bill,
Really enjoying your book! ONe question though, well actually two. Should I soak the wood before smoking and how much wood to put on a charcoal fire? I have an offset smoker with firebox with 830 sq. inches.
thanks so  much, really looking forward to becoming a pit master.
Mike

im in Minnesota and use to be in Texas in the USARMY and would like to know why you dont have any Competitions up here ?

                                            Thank You

Bill, I agree with your thoughts on judging. As a CBJ for KCBS I’ve seen scores at my table that make me think you are right. In just one event we had one gal that gave everyone 9s because everyone cooked better than she could. Another fellow had never seen a contest but someone told him that the judges eat free and he likes BBQ.
On your next letter could you comment on how the Traeger is working out for you? I have three (two trailer mounted) and will be competing next year. I don’t know if you know about the web sites for Traeger users, but here are two I’ve found. There may be more but I have not found them yet, thanks.
http://groups.yahoo.com/group/traegergrills/
http://www.traegeroutlet.com/home

Larry –

Dear bill , I have for Many years have desperately wanted to cook  smoked pork like sonnys BBQ,but have never had the grill to do it,now i have a chargriller super pro smoker and i am ready to buy your book, does it tell me what kind of meat(boston butt or pork loin or whatever) to buy,temp to cook at ,and how long to cook? nothin beats a nice juicy pork sandwich,with a nice side order of ribs. Any response would greatly be appreciated,and good luck in future cook-offs. thanks Scott…

Bill:
    I have a smoker/BBQ where the barrel is cut in half with a lid and a smaller BBQ attached to it on the side. I think their called a Texas smoker/BBQ. In any case, I don’t know how to use it because it did not come with any instructions. It must be 3 years old and I’m thinkin’ its time to break it in. I am aware that there are many types of smokers each having its own instruction booklet. I’m hopin’ your BBQ book will be applicable to my needs. Please advise.

Respectfully,

Bruzzy

hi bill. had to drop you aline to let you know that I tried you’re smoked turkey recipe and cannot describe the flavor. this Is the very best turkey that  I have ever doneI had purchased a new electric smoker and wanted a perfect recipe to break It In.  you win hands down. I used white  oak wiskey chips and replaced the water In the drip tray with beer. I’m still working on buying you’re B.B.Q secrets book. we are moving down south and with you’re help, my cookouts are gonna rock the neighborhood. thank you again.