Competition BBQ Secrets

Archive for November, 2008

Bill, is this book suited for us folks who use an electric smoker?
Thank You
Jeff

Bill,
I have had my Lang 60 for about a year and am getting more confident with it, so I decided to smoke a turkey this year but had no idea where to begin. Your email came with the smoking instructions for a turkey and I followed it verbatim. Everyone said it was the best turkey they have ever had. I bought the Competition BBQ Secrets book shortly after I got my Lang. I go on the Smoke Ring site for ideas but find myself going back to the Secrets Book. I enjoy your competition reports and emails.
Thanks!
Pete
Brooksville, FL

Adding a little liquid smoke to your boston butt marinade, would it help or hurt? Thanks Howard

Bill,

Just wondering if you had any great recipes for deer meat. I have never cooked it, and was wondering if you have had any luck with smoking it. Someone told me it was going to turn out too dry, but if i wrapped it in bacon, it might help. Please let me know if you have any suggestions.

Thanks,
Sam

We have made pulled pork several times in the past and still looking for the best way to do it.  It just seems like if we use a rub for the outside, very little of it gets into the meat (which may make sense).  So my question…what would be the best way to go about cooking a pork shoulder?  Use a rub, or maybe just season it after you have pulled the meat?  FWIW, I do own the book and enjoy it.

Any thoughts or imput would be great.

Bill, I would like to know when the cook-offs are in Florida 2009, do you have this information?

Bill,

Well the year is over for Big Ugly BBQ.  Thanks to the techniques from
the book we used this year, we took our first GC, and was nationally
ranked in Brisket.  Followed your injection, but swapped the Moore’s
with Dale’s Marinade, and used Tobasco Chiplote for Texas Pete’s.  The
book is invaluable to our team, as we continually refer to it when we
have a brain fart.  I printed it out, keep it in a binder on the table,
within reach.  We have to work on our Pork and Chicken entries, need to
make it look better and not like dog food.  I think slices may be the
way to go, but for some reason I want pulled to work.  I’ll let ya know
how it goes.

Chris Hall
“Big Ugly”

I have read your book and I have to tell you it has answered many questions I have developed in my early attempts using my Lang 60.  I’m sure this book has saved me at least months of failed experiments.  Not to mention actually spelling out how to build the initial fire in my firebox (never was a Boy Scout) and has helped me establish a good bed of coals which has been my constant nemesis.

I did have a question about how you smoke the various meats at a KCBS competition where your smoking all four meats.  In the book you suggest short smoking times for Ribs and Chicken but assuming I am also doing Pork Butt and Brisket in the same cooker (since I can’t afford more than one Lang)  how do you manage preventing the meats that are already on the smoker from becoming over smoked when reintroducing smoke when adding the ribs or the chicken?  Cover in foil or just let the bigger meats just deal with it?  Or are you cooking the bigger meats early enough that they are sitting in a cooler by the time the Ribs or Chicken are placed in the cooker?  Some other brilliant technique or timing I am not envisioning?

Thanks,
James

Bill, I can easily appreciate your position as a new team.  My son and I have a team with the Florida Barbecue Association – THE ROSS TEAM.
We are also certified judges and for the past two years have judged in Douglas for the Invitation only and open competitions.  We also participated in the sauce competitions, judging up to 111 different sauces.

Although we are a relatively new team with only six competitions under our belt,   we are the number two team in the Alabama Triple Crown  series.
We have already  received and responded to the invitation to cook in the grand finale in Perry, FL on Dec. 12 & 13.  That competition will consist of the top ten teams in Florida, Georgia and Alabama.   Had I known you were in Douglas, it would be my pleasure to meet you.
Steve Ross