Competition BBQ Secrets

Archive for April, 2008

bill,
     i am fairly new to the sport and are wanting to get a remote thermometer with probes that go in the smoker.mine only has a thermometer like a turkey frying stuck through a hole in one end.i have heard of such but dont know where to get one or even which one to buy.i was wondering if you could suggest something.i get your newsletter via e mail and really enjoy reading it.i tried to get to barnesville ga this past weekend hoping to meet you but couldnt make it.thanks in advance for any help you can give me.thanks, shane

Bill,
This past weekend we did 6 racks of baby backs using your “3-2-1 Method For Fall Off The Bone (backyard)“ method, and they were absolutely spectacular.  By no means are we anywhere near being a competition team, but we sure do have a helluva good time in the backyard.
Again, thanks for another successful smoke-out!
Paul T.
Newark, DE

Paul:
Actually, our method is a 3-1-1 method – 2 hours in foil is usually too much! In competitions, it is no good if your meat totally falls off the bone. Your rib meat should be tender and stick to the bone, but it should pull cleanly from the bone when bitten.
Thanks,
Bill

This month’s newsletter is about the different types of pork ribs and how to trim St Louis style ribs. You can read it at…
http://www.allbbq.com/

All the newsletters are at www.bbqsuccess.com

Rita says…
Thanks, Bill, I never could figure out the different ribs.  I only knew I loved the baby backs.  Love your news letters.  Rita.

Bill,
I would like a little advice on using my gas smoke house for ribs, chicken & brisket.  I have a 100lb smoker from the Sausage Maker.  I have this for jerky and summer sausage.  It has a smoke generator that burns sawdust and blows it into the chamber.  I have done ribs a few times and they have been pretty good.  I cook them for 3-4 hours (spare ribs) and then 1-2 hours in foil.  I take them off and apply sauce and quick cook them on my propane grill.  I think my ribs could be a bit more tender.  I have tried them with just a rub right before I cook them and I also tried marinating them overnight.  Not a lot of difference.
Any quick thoughts?
I love your book and news letter!
Thanks,
Wayne

I have access to black walnut. Can a person smoke with walnut? I heard it might be harmful. Does anyone know?

Good morning Bill.  
                    I NEED HELP,  I’VE RECENTLY PURCHASE IN A SMALL CHAR BROIL SMOKER, YOU KNOW THE LIL INEXPENSIVE ONE THAT HOME DEPOT SELLS. I HAD E-MAIL YOU BEFORE ASKING YOU ADVICE ON COOKING OVER DIRECT HEAT, BECAUSE IN THE BAHAMAS THIS IS ALL WE KNOW.
SINCE I’VE GOTTEN THE SMOKER THE FLAVORS IN THE MEAT ARE 100% BETTER FOR SURE. MY PROBLEM THOUGH IS THAT, I CAN’T SEEM TO KEEP A STEADY  TEMP GOING, SAY  @ 250 DEGREES
CAN YOU GIVE SOME POINTERS HOW TO GET  THE HEAT TO STAY @ 250  OR EVEN ABOVE.
THANKS IN ADVANCE FOR UR HELP.
                                                                                        Slow smo-KING
                                                                                        Cecil.

Hi Bill;
I enjoy your email’s when you send them.  For a yankee in Illinois, I do a pretty good job on ribs and brisket.  I am looking for a book, or some recipes so that I can make my own sausage.  I just had some in Texas, and it was great.  It tasted like smoked Kilbasa polish sausage with a good chili spice to it.  If you have any recipes or book references, I would greatly appreciate it.
Thank you;
Bob

Hey Bill , this may be a dumb question but have you ever tried injecting ribs? Maybe coming in along side the bone with apple juice or something.I make ribs that turn out pretty good but its that distinct flavor of the rub that seems to evaporate during the cooking process and I dont really taste it in the end. Maybe I should hit them again with a rub before I wrap them.
Thanks
Buddy

P.S.  I have a competition that I go to every year in June that usually has 75-80 teams and I’m trying to get all the pointers I can get.

Hi Bill, thanks for the email. I have a couple questions on BBQ’ing.
    I have just went back to a charcoal bbq’er, I bought a Char-Griller with a smoker box. Do you use lump coal for all your bbq’ing? Also using lump coal while smoking do you soak the wood chips than put them on the lump coal?  How long will lump coal last while cooking and can you just add more as needed?
I’m really looking forward to grilling this summer for family and friends.
thanks Bill
jim

does this unit monitor two temperatures (the oven and the meat) at the same time?
thanks,
Eric