Competition BBQ Secrets

Archive for February, 2008

Hello,
Bill I have used your book a couple of time and produced some great ribs, chicken.
My only comments is that there are a lot of other cuts of meats or types of meat that you do not cover in your book and would benefit someone not interested in competition but who likes to cook different types of cuisine in a smoker.
Do you have any suggestion for online recipes?
Thanks
Claude

Ps. I just purchase a stump smoker and I am getting great results with it.

If you are looking for a unique smoke flavor added to your barbecuing, then I highly suggest you try some of these oak wine barrel blocks. These are real wine barrel blocks from the Wine Country in California. You will be amazed at how much of the wine flavor transfers through the smoke to your barbecue imparting a delicious, subtle fruity smoke flavor to your meats. Just soak them in water for 1 hour and then throw them on top of your regular heat source for an added layer of tasty goodness…

Available in our eBay store at www.bbq-book.biz

Bill
 

Bill:  I’m wanting a lazy Q grill.  I’ve looked at the Traeger you suggest and it looks really nice but would like something that I can get the smoking woods locally since they are cheaper and easy to get.  What do you think about the Cookshack Smokette?  Would the electric with some wood chunks above the heating element give similar smoking results?  …or do I really need something that will cook with the pellets to get good results?  Could you give me some advice? Thanks, jp

Hi Bill,
I bought your book a few weeks back and for the most part have enjoyed reading it.  I haven’t tried any of your recipes yet but plan to.  I’m a bit disappointed in some of the instruction and was wondering if you could help clarify for me.  In most of your instructions for the different types of meats, you don’t give an idea of the amount of wood chips or chunks needed to properly flavor the meat.  You do discuss that meat can be oversmoked, but it would be nice to have some specifics.  For instance, on the pork butt, you tell us what size piece of meat to use, and how long to cook, but how many wood chunks do you use and for how many hours are you producing smoke?  One fist sized chunk every hour for one hour, two, three, more?  This will make or break the flavor of the meat.  Please help!
Bob

Rubbery barbecued chicken skin is a big problem for most BBQ competitors and backyarders alike. I have found a unique and simple solution that still allows you to slow smoke your chicken and not grill or bake it. For all the details, just click the link below…

http://www.bbqsuccess.com/rubbery-chicken-skin

Thanks,

Bill

Hello Bill,   I was wondering if you ever cooked a turkey on a rotisserie ?
If so how long and what temperature for a 15lb to 20lb turkey
Thank, You !
Richard

Bill,
Great piece.  I too own a Charbroil smoker- 2 in fact.  I discovered that if I “turtle” the metal charcoal holder it will act like duct work and give a more even temp.  I have placed a digital remote at the grate and 2 probe thermometers in the hood.  I have experianced the opposite problem in that the disk thermo. reads 120 degrees cooler than the probes and the grate is within 5-10 degrees of the probes.  As far as winning a contest with one of these- well I won my frist contest with a Charbroiler and have seen several others who have won using one, also.  Some of the changes in design are incredible.  And finally – outdoor temps.  I live in Iowa and declared war on winter 10 days ago.  RIBS oh yeah 2 racks and dang they were good.  It had warmed up to 22 degrees that day.  And one more thing- my wife and I would love to live in Savanaha any leads on good employment? LOL I like your newsletters, thanks.
Phil

I have a masterbuilt smoker.  I put  thermometer in it to check how accurate the built in thermostat was and it was about the same.  That told me that I could depend on the smoker settings.  Now, how should I store dry rub to keep it from caking?  Thanks  Howad 

thanks for the article. I’m living in northern Wisconsin for the last few years, but from the MS Gulf Coast originally. in the summer I have a big throw-down on the beach at the house about every two weeks. I have picked up alot of terrific tips out of y’alls book. my friends up here love the Q and all that. the problem is when it gets cool, which happens really early up here. I’ve thought about some type of insulation blanket plus I already have the electric element for my smoker. I have a small brinkman. I’ll going to get one of those remote thermometers you talk about. I just wanted to say thanks and good Qing.

i want to start a bbq business, serving pulled pork, brisket, and
hot link sandwiches, among others. Would your book be
applicable, and do you delve into bbq SAUCE recipes??
kevin