Competition BBQ Secrets

Archive for January, 2008

Hey Bill I have a 3 part question for you , I hope its not too long. I purchased your book about a year ago and use your instructions all the time. Great book! My questions are  , I use your injection recipie for brisket at home also , but I usually inject about 24 hours ahead of time because of my work schedule. Is this too long? Do you get better results from say 12 hours? Also do you feel that brisket turns out better by finishing it in the aluminum pan on the smoker as apposed to just wrapping it in foil. I havent tried the pan method yet. And last question ! I live in Fort Worth Tx. and I have entered 2 bbq competions so far. The last one I had a chance to sample the ribs that placed pretty high. What was winning were ribs that had a distinct sweet flavor , not just from the wood , but these guys are doing something different. Do you have any ideas about how to get that taste. I’ve tried putting packs of jello in my rub and different things but the end result is never what I’m looking for. Those ribs I tasted were excellent. Anyway thanks for the book and newsletter and all that you do.

Bill,
You have been talking about the weather and winter grilling which I have not been doing a lot of so far in January for one reason or another. But the one dinner I did cook on the grill was Bean-Butt Cicken.  Instead of standing a chicken on a can of beer as in Beer-Can Chicken, I used a 14 ounce can of B&M Baked Beans. The juices flavored the beans and the chicken was flavorful and very moist. But that has been it so far in January.  Even this weekend my wife is making beef burgundy in the crock pot.  with onions, carrots and cut ut up beef shoulder.  It’s a recipe she got from anold (1970) Hunts tomato paste cooking pamphlet we used to get when you send in some labels and a dollar.  And naturally they all use Hunts tomato paste. I should take advantage of the mild weather we’ve had. MILD and WET. All the snow (2′+ inn December) has all but gone over the lower elevations. Which brings me to the question of how has the weather been down your way?  The weather maps show alot of storms and rain in Alabama and Georgia.  I hope your ponds and lakes fill back up. Maybe we can send some ours down your way. Anyway, thanks for the newsletter.  I’m sorry I have not bought anything from you.  I have about everything I need.  But, it’s always great talking to you.
Here is my Christmas grilling picture to you.
Nick Griller Diller

Bill,

I purchased your bbq secrets online last week and made a killer batch of pork ribs last weekend (I had marinated them overnight in italian dressing prior to downloading your book and they came out great). I use a 40″ Masterbuilt electric smoker and they came out perfect using your cooking time, temp and dry rub. I have a few questions:

Would you recommend using the water pan every time when smoking?
Would you recommend soaking wook chips or using dry?
What is your ratio of apple juice, worcestershire and soy sauce for your pork butt injection?

Thanks for taking my smoking to the next level,
Griff

I have a question about my smoking techniques that i was hoping you could help me with. I use pecan wood for everything. I don’t get that sweet flavor everyone is talking about. When i smoke my briskets, it sometimes gets this taste that numbs your mouth. kinda like a novacaine reaction in your mouth.. can you tell me why this happens, am i doing something wrong, is there a way to clean my smoker and get it to where it will taste better in my meat.. please help if you can, you are of course the bbq expert, that is why i have subscribed to your monthly letter. all of your tip have been great. any tips you can give me on this situation would be greatly appreciated!!!

Sam

Bill

I have been looking at wood pellet grills for a while. Glad to see that you are using the Traeger. Have you or anybody else on here seen the Louisiana Grill by Danson Group? From what I read and pick up from here and there the Louisiana seems to be the better choice but I’m having trouble finding a dealer close enough to look at one.

Bill,
I have thoroughly enjoyed the BBQ I have concocted from your publication, I now have a need to clear the freezer of excessive amount of Trout collected all Spring by my Father.  What is the best way to smoke a 10” to 14” Trout?
Scott

Bill,
I have a Austin 8 foot rotisserie pit on a trailer.  It has a thermometer exactly in the middle of the pit and on top.  I have looked at the Maverick dual probe thermometer and wonder if they make a thermometer or does someone else that will give me the temperature of the meat while it is cooking?  I have your book and it is my Bible for BBQ.  I do ribs, boston butts and chicken from your book and they are great.  I want to learn how to cook brisket and that will be my next project.  I would like to be able to monitor the temp in the butts and ribs as they cook.  Can you make any suggestions.

Thanks,

Gordon

Bill I purchased your book it has a lot of great information in it do you compete in the state of Missouri and if so what contest do you compete in 
Darryl

Bill: Have your book, get the newsletters and read the blogs, but how do you ask the questions for the blogs? I can’t seem to find out where to type and send them in. 
My question is since you switched to the Traeger are you using, or can you use any kind of liquid (apple juice or anything else) like you used to do with the Lang? I know liquid and electric don’t mix but I haven’t seen this in any of the blogs and I didn’t know how the Traeger was set up. I have a Weber vertical smoker (which I love) and a Char Griller off set smoker (which is so so) but not as good as the Weber and was maybe thinking of purchasing a Traeger.
Thanks,
Jeff