Competition BBQ Secrets

Archive for July, 2008

Hi Bill,

I haven’t purchased your book yet, but will soon.  I have a question.  I’m a diabetic and would like to make my own rubs.  Can you suggest a sweet spice I could use as a sugar substitute, that possibly will not interfere with my blook sugar.

Thanks

Beth Smith

I was wondering if you could help me. Born and raised in Savannah Ga, move 10 year ago to FLA now back in North Ga. I also am a BBQ and would like to enter some contest as well. Have ask GA BBQ association which is new, no answer. Can you tell me which direction I need to go in order to ge started. I understand you need to belong to a BBQ association which one or do you have to belong to each states ????

Thanks
Michael

Bill,
I bought your great book over a year ago when you were still using the Lang cooker.  I read where you bought a Traeger which is especially nice for those long smokes in cooking Boston butt and beef brisket.  I had been using a Weber Smoky Mtn Smoker and it does a great job, except for the fact that one must baby sit the fire for those long  15 hour smokes.
I went and bought a Traeger 75 Texas and I have a question for you.  I bought the digital thermostat thingy.  When you BBQ, do you use the smoke setting and use the adjustment in the back of the thermostat to get the smoke temp to 250 degrees, or do you use the 250 degree setting on the thermostat itself?
As I understand correctly how the smoke setting works, it that it’s on a timed cycle which doesn’t use the temp probe in the smoker itself and cycles on and off.
I’m wondering which is better to use and if one would get that nice smoke ring using the 250 degree setting versus the smoke setting?
I need to tell you that I used your basic recipes for shoulders, brisket and ribs doctored up a wee bit and have been getting rave reviews from friends and family.  Thank you.
Ed

Hey Bill , What brand of hard wood briquetts do you use .

                                        John

bill I do want your book and will definetly purchase your paper back soon. I want to know what the best kind of BBQ grill or pit I should buy? and what size? I want to be the best griller at ever back yard party I attend. And where is the best place to get all the meat?? Costco?

Bill,

i just purchased your book and I’m looking forward to
trying the pork recipe at my next contest.

I’ve been competing for about 6 years and would probably
have about 3 GC’s if it wasn’t for my Pork. That thing is
in the tank all the time. My last contest I took 8th in
Chicken, 6th in Ribs and 2nd in Brisket. Finished 3rd.
Pork brought me down again. NO MORE!. I’m chomping at the
bit for a GC. I have one more contest this year and I’m
using your pork method to help pull me through.

I use a Louisiana Country Pellet smoker. Works great and
holds temps well.

Any other pork tips you could toss my way would be greatly
appreciated.

Thanks
Ray

Hi there, going to try this for the first time in a few weeks…when flipping the brisket to sit in the pan with the marinade, you mentioned add enough juice to ‘cover a depth of a 1/4″ ‘. Does that mean cover the brisket so it is simmering in the pan with the juices, fat side down? And i trust 1/4″ does not mean above the meat line so it is converged, but so it is sitting in the juice 1/4″ high and the rest exposed to the smoke…Also, I plan to use a combination of oak and maple, as hickory up here in Canada is only sold to restaurants due to lack of quantity…I have used pure oak for other things like pulled pork and found it over powering so was thinking a fifty fifty…

let me know, thanks

Bob  

I have just purchased a ‘Smoke Hollow’ Smoker/Grill. My first attempt at ribs the Temp Gauge on top of the hood would only get to 150+/- degrees. I could put a probe just under the hood antr the temp was well over 200. Why is the temp at the top of the hood only 150? I would have thought the heat rising would have been hotter. The guage does work as I tried it in boiling water and found it to be just over 200 whivh is colst at least. Any help will be gratefully appreciated!

Thanks in advance!

Ted 

Dear Bill, I am a bbq caterer in San Diego, Ca. I have been wanting to use a Foodsaver II vacuum sealer to marinate and freeze the baby back ribs I serve 4 to 6 weeks later. will the vacuum sealing process stop the effect of the marinade or rub? will this process affect the quality of the product served?
Thank You,
Ed

Bought your book a couple of years ago, and just entered my first contest 2 weeks ago, a small contest in Milbank SD. 18 Teams they all were all competitive teams and me with my little $150 smoker, I followed everything in your book to the letter, and advice from your news letters and took 1st in Ribs and Grand Champion. Thanks for everything

chuck