Archive for March, 2008

Sugar free barbecue sauce

Do they have BBQ sauace with sugar free ?  Email me to let me know. 
Thanks.
Julie~

Source for burners?

I am working on a new grill sytsem i have been helping some friends at our local grocer (meat market) the guys in the meat dept. got with me and we have been cooking and selling rib eye steak sandwichs and hotdogs. What ia m building i will be able to do bbq on one side and steaks and dogs on the other. The problem i am having is trying to figure out the burners for the gas i am doing direct with gas and indirect with wood. The question i have are they’re anyone out there who sells just burners and other supplies for grills because i want a deep fryer and a griddle for other items i hope it will be a multifunction grilling system any help would be appreciated. Even if they are some place that has plans on how to build your own burners  thanks Donnie 

Smoking ribs and a butt

I found your website on the internet.I have a big cookout for my whole family this weekend and i need a good recipe for cooking ribs and a butt.I dont know if yall will mind doing this kind of thing but i sure would appricate it. 
Thanks,
Chris    

Cold smoke generator

Bill, I have been meaning to ask!  Happened on to an EBay ad on a cold smoke generator. Whats are your thoughts and opinions……experiance is good to.  Thanks for all you do. 
Rod.

Memphis barbecue sauce

Bill, when I lived back in the Jackson, Tennessee are there was an old man there who had a bbq shack called Sam’s and everyone loved it. I bought bbq all the time there. I tried to get him to give me his sauce recipe but he wouldn’t. Now he has retired and its over. Do you have a good receipe for the Memphis style sauce with vinegar, tomato, black pepper, etc? I don’t compete but I do like a good sauce for my meat when I do cook out.
I would appreciate your help sir.
Thanks,
dan

BBQ Smoke – good vs bad

Hi Bill –
I am a subscriber to your email newsletter and really enjoy it. I appreciate all the work you put into it for what is essentially a good will gesture on your part. You are really educating the masses!
You mentioned sometime back about “good smoke vs. bad smoke”. I had never heard that concept before, and I assumed from your pictures that bad smoke is the heavy white smoke that comes when you first put the wood on, and good smoke is the clear smoke that you get after the wood has been burning for awhile. I’m guessing the bad smoke leaves a bitter taste if the meat is exposed to it early on.
Here’s my issue: When I am doing a long, slow smoke, I use a Big Green Egg, and I use lump charcoal as the base of my fire with large chunks of soaked hardwood (usually hickory) on top. The wood chunks smoke very heavily for hours after I put it on the fire and I’m not sure if I wouldn’t burn up most of my lump waiting on the hardwood to quit smoking. I have not noticed an acrid taste in the bark of my pork butts, but maybe I don’t know what I’m missing!
Is the white smoke really that bad? If so, do you have any creative ideas I might consider to wait for it to go clear without burning off too much of the lump?
Again, many thanks for all your efforts. They are much appreciated and much enjoyed!

Best Regards,

Jack

Atlanta

How long to cook meats

I was wondering if there is a general rule of thumb as to how long you would smoke various meats for other than using a thermometer.

Vertical smoker questions

Hey Bill,
Thanks for the info.
I have a few questions nobody seems to have any answers for me on. I have a New Braunfels upright smoker with several levels and a water pan. On what level should I position the meat, a brisket for instance, and how far away from the meat should the water pan be and how close should the pan be to the heat? I really would appreciate it if you could shed some light on that for me.
Thanks,
Sunny

Flintstone ribs

Hi,
Love your info and when I have the $ I will get your book. For now I have a question. When smoking these big beef ribs is there any benefit to putting them on a rotisserie? I have a Charbroil ( looks like a split 50 gallon drum) with a smoke box attached. 
Maybe we will MEAT in competition one day (give me a few years).
Thanks, 
Keith

Nice BBQ book…

Hey Bill Thanks A Million Summer Is Coming And To Be Without Your Book Would Be BAD .Will Be Visiting Your Store For More Stuff Thanks Again.
Kevin