Competition BBQ Secrets

Archive for December, 2008

Bill,

Bought the book the other day i am trying the method out now although not with wine oak,  i just used 1 decent sized chunk of hickory being careful not to over smoke. Did some loin backs last night i will send you some pics when i figure out how to upload them.  Also i wanted to start practicing doing turn in boxes with garnish.  I really want to get my wife involved and i think this would be right up her alley, she has a great attention to detail.  Got any good rescourses on turn-in boxes? Also what do you think about Head Country rub for chicken?  I make a pretty good rib rub but to be honest im burnt out on making rubs so i think im just gonna go commercial for chicken.

Greg

Bill,

Hey im gonna order some of that rub today or tommorow.  Is it pretty compatible with apple juice as a mop and a sweet sauce?  Also,  Im doing some half chickens for my familys late christmas today.  Got any good ideas on how to crisp up the skin on the chicken?  You guys ever come to Mississippi to compete?

Greg

Good holidays to you sir,
 
Planning maiden voyage of my large home made smoker on Jan 2, 2009.  Thanks again for all your work and time and sharing the ins and outs of the designs and principles in your smoker e-book.
 
Did some research on whole hog cooking, but still have a couple of issues to work out and would appreciate any impute and thoughts.
 
 A friend of mine, a cook, suggests that it makes no difference weather we skin the hog or not and its easier than dehairing.  I was planning to burn the hair off and wash down the carcass.  What do you think?
 
Thanks, 
Rod

Hey Bill,

Merry Christmas to you and your family, I hope all of you have a great holiday.  I cooked some loin back ribs tonight and i thought the taste was pretty good but i cant understand why the meat side of the ribs seems mushy.  Im not sure if its to much rub, or i baste to much.  I sprinkly rub on the ribs the night before, and once more before i put them on the smoker.  Then after the first hour or so i mop with apple juice every hour until they are done but it just seems towards the end of the cook they get mushy on me.  I guess im asking if there is anythng i can do to maybe crust them up just a bit.  I think my tenderness is good.  I dont know im just trying to work on some things before next year and i just thought i would ask you.  Take care Bill 
Oh yeah,  Ive heard so many people say that they dont cook ribs or anything for that matter the same way competiting as they would do for their family at home… What the hell does that mean?  Or is that the part that i am supposed to figure out for myself?  Maybe thats the catch all to this whole thing.

Greg

I read that for your competitions you purchased a Traeger Grill, then purchased a CookShack Smoker.  What was it that you didn’t like about the Traeger?  I’m considering the purchase of a Traeger and may use it for some local competitions.  I like the ease of use when smoking at home, but don’t want to make a mistake on this purchase when it comes to competitions.

Ken

Bill:

I bought your ebook this past weekend and plan to make my first brisket next weekend.   I had two questions that should be easily answered

Au Jus Sauce

1 Package of French’s Au Jus Sauce seasoning
1 cup of Moore’s Marinade
1 tablespoon of Texas Pete Hot Sauce
2 cans of beef broth
3 tablespoons of melted bacon grease
1 tablespoon of mesquite liquid smoke

Where do you get the Moore’s Marinade and the Texas Pete Hot Sauce?  Are those available at normal grocery stores?

After you make this up, do you inject all of this into a 10-12# brisket?

Sounds like this is going to make for a fantastic brisket!  I just bought a Bradley Smoker so I am ready to go.  This is only going to be used for personal use….not competition.

Thanks for making your secrets available and cutting down on the learning curve for making good tender brisket!

Lee Clayton

Dear Bill,

I bought a copy of Competition BBQ Secrets from you guys about 2 years ago or so, maybe less.  Well i had this guy at my work clean up my computer and i accidentally forgot to save the book…  That book has been my lifeline for the past 2 years, i feel very lost without it.  Please just let me know my options.  Thank you very much and again i love the book and have used it hundereds of times.  The thing i like about it the most is that i learn something new every time i read it.  Thanks.

Respectfully,
Greg

WILL A BOURBON BRINE BE GOOD FOR A bOSTON bUTT AND OR CHICKEN?  Thanks   Howard

I got it and emailed you a question from page 19. Paragraph 5. Are you talking about chilling the meat or the Brine?

Thanks Bill, I passed your website on to my girlfriend; maybe I’ll get something good for Christmas this year instead of socks and underwear!

Tom

I hear ya… that’s exactly what I got from my wife for my birthday – underwear!
Go to www.bbq-book.biz for some great BBQ gift ideas.

Thanks,
Bill