Competition BBQ Secrets

Archive for October, 2008

The story you sent out on BBQin for your friends was a great idea to get some practice. There is something interesting about putting the meat in a cooler & letting it rest- I cooked for a wedding and wrapped the meat in foil & took it to the reception in a cooler & the brisket was unbelievably juicy more so than normal.

Hi Bill,

I have been going to competition cook offs around Texas (as an observer) trying to learn how to cook with my trailer mounted smoker I built. I have been very disappointed because not a soul would tell me anything. I heard about you book and would like to know how much and how to order.

Thanks for your help.

C.P.
Production Manager
Ft. Worth, Texas

Just thought I would let you know I competed in the Autumn Blaze cook off this past weekend in Garnett KS. took 1st in Ribs just a side note the winner of the 2008 American Royal was there (4 men and a pig) and also Pellet Envy there were 42 teams over all so I feel pretty good thanks for the help and the fast shipping. edsrebelyell (SMOKEN JOKERS)

Another Trophy in Ribs to add to my collection:

I competed in a small “memphis-judge” contest(10 Teams) today and cooked spare ribs. Again, I reviewd your book and followed your steps again. 3rd place finish.. Can’t beat that. Bill, like a told you before, great book. If you don’t have his book, you need to get. Thanks

Buster Davis
Smokin-AJ’s
http://www.smokinajs.com

Bill,

I have been doing copetitive BBQ cookoffs for 5 years around Austin. I have a shelf full of cookbooks and your e-book is by far the best I own. I use the rib recipe to the letter and have had great success with it. Last week I tied for 1st in ribs at the Hays County Fair in Texas. That qualifies me for the national BBQ cook-off in Meridian, Texas next week. I have also won in 2 other major contests following your recipe in the past year.

As an aside – I have been cooking the super-trimmed briskets lately. They are not less tender, juicy, etc than cooking a whole brisket. A lot less cooking space too! Since we only turn in 7-9 slices, sort of makes sense.

PS – I always had trouble with ribs until I read your e-book.

Thanks,
Dave Bliss
Texas-Que-Step

Hey bill I bought your secrets book on line and read it back and forth allot. We just had our 3rd competition and I guess your part on doing the chicken helped alot. We took first place out of 87 other competitors.The only thing I did extra was to spray the chicken with high heet pam cooking spray and grilled them at 325 for the last 10-15min. It made the skin very crispy. Let me know what you think.

                                                                                  Taff Harris

HI BILL…….REALLY ENJOY THE MONTHLY NEWSLETTERS…….
 
WHEN YOU SAY “PLACE THE MEAT IN AN ICE CHEST”, DO YOU MEAN A COOLER??  IF SO, WHAT SIZE AND FOR HOW LONG?
MMUST HAVE MISSED THAT EARLIER.   MAYBE YOU COULD DIRECT ME TO SOME INFO ABOUT THIS IN A PAST ARTICLE IN THE ARCHIVES.
 
BEST REGARDS AND THANKS
JIM

Hi Bill
 Does your cookbook have any reciepes for cooking a thanksgiving turkey on the grill?
Thanks,
Lou

Hey Bill, thanks for the update.I’ve heard tell of a rasberry base/ingredient type sauce.The others mentioned sound like something to try, Charlie