Last week we had some folks hold a 2 day “Rib Fest” with a contest on Sunday. This contest was not sanctioned by any body, very informal. I spoke with one of the organizers and told him I’d find out about official rules and sanctioning.. could you direst me to an organization that could do this? We are in Danville Illinois
Thank you,
Steve
Hello,
Jeremy here in Brooklyn, NY. I just finished reading your book. The book was great; however, I purchased it specifically to learn how to smoke beef ribs, and this is not part of the book (!). I don’t eat pork, so the pork part is kind of lost on me. Is there any chance that you could email me a recipe for them, or let me know how to modify one of the other recipes, to smoke beef ribs? I would much prefer that to getting a refund; my smoked bbq beef ribs have come out tough and dried out, and I really do need your help!!
Thank you so much,
from the backyard smoker,
Jeremy
Bill,
The 4th of Jul has come and gone, Had a BBQ (using your recipes) by the pool with the family and relatives. We had more kids then adults, and my wife and I were thinking we should of had more kid’s food, besides Hot Dogs and Hamburgers. Do you have anything written for kids and teenagers, something they will remember, and want to come back to Grandma and Grandpa or Uncle Al and Aunt Ruthie’s house? Planning another outing on the 19th of Jul for my wife’s birthday, any special ideas? My brother in law was reading your book and will be ordering one.. He especially enjoyed the Wine barrel Chips, he is a Culinary Specialist retired from the Marine Corp, and he really commented on your book and news letters.
Thanks for your help, look forward to your correspondence.
AL
Bill: I ordered your book last night as an e-book and enjoyed reading it and agree with so many of your techniques. I am entering a 1st time for me cook off in our county fair. I need to know what you know about pork tenderloins as it is one of the categories. I have a brinkman smoke/pit cooker from Wal-mart. I am starting small. A friend begged me to be in this year and I said Yes. I have no experience at competition and would just like to make a decent showing. I am a good cook in general but bbq is not my area that I am most experienced. The categories are chicken, loin, ribs, and open. I had already chosen chicken thighs as I fix them very similar to you but I fix them skinless. My 3 boys and 2 grandsons already told me my thighs need to be in the competition. They could eat these thighs all day long. I will probably fix them with skin so they will have a good appearance as you explain in your book. I would love to hear from you as I only have 2 and half weeks until the competition. Thank you Kathy , Frankfort, In
Hey Bill thanks for the reply about the butt, I am giving it a shot on Fri. I cooked your ribs and chicken on the silver smoker today. I did come modifications to it, added two thermometers at grate level on each side installed a heat diverter to the fire box and extended the chimney down to 1″ above the grate. I did the chicken thighs using your method and a Stubbs herb rub ,best chicken I have ever eaten Thank you. I was really worried about my ribs because I destroyed the first batch of baby backs when I first got the smoker and before I had your book. I did the St Louis style spare rib used a sweet rub that I made and followed your cooking method. Dude they were out of sight! It took 5 hours to get them where I thought they were done. I could’nt believe it they looked exactly like the picture of the ribs in your book and tender as all get out. My wife loved them as well. Thanks for sharing and dang that temp is hard to control. Sean from Ft. Myers Fl.