Competition BBQ Secrets

Archive for January, 2009

Bill,
Do you offer the COMPETITION BBQ SECRETS only an on line version or can
I get in printed cookbook form?
Please advise.
Also I’m slow cooking an 8LB pork shoulder for Superbowl Sunday.
The day will be about 35 degrees with a little wind and I will be using
my WSM cooker.
I’m figuring on about 1 1/2 hours per pound plus an additional hour for
the colder weather.
I’ll have my cooker in the shed with an exhaust fan.
I’m using a meat tenderiser with 2 dozen one-inch long bladesso I can
get the rub penetrates further into the meat. and I will cook it until
it gets to 190.
But I’m wondering if the blade cuts will allow juices to escape, thus
drying out the meat.
Please advise on that too

Thanks
Nick Griller Diller

Bill may I ask you another question that’s off topic? I am trying to market a sauce. So far I have had 2 tasters in my home to get a consensus of how people like my sauce and the reviews have been great. So far I have purchased bottles from an on-line container retailer and I have found a labeling company to make my logo. My sauce is made by buying my spices and ingredients in bulk. I am not on a large scale but can you tell me what type of company would I go through that appeal to a small scale company such as myself that wants to market a sauce? Or at least point me in the right direction? Thanks

Hi Bill,
Happy new Year. You know we in Puerto Rico do the same type of BBQ,
here it is call Lechón Asado or Asao, or a la vara ( pig in the stick)
we do not use a bamboo stick. It may have been other type of wood. Now
due to safety a metal rod is used, but the lechón is bbqed in a pit with
vegetal charcoal sometimes local woods may have been used. We also eat
the crispy skin or cuerito ( cue-eh-ree-to) as it is called when it get
crispy. We normaly use a dry rub made of oregano, black pepper, green
sweet peppers and a lot, and really is a lot of mashed garlic, and
salt. Some people may use beer to wet it a little, but I do not know
for sure. You see Philippines and the Caribbean Islands were part of
the Spanish empire until 1898 and the Spanish American War, we could
have similar food staples, like rice, beens, etc.
Best Regards

Angel Ramos
Arecibo, Puerto Rico

Are you still using the Lang smoker? I’ve been thinking about getting a Traeger Lil Tex so I can do long smokes that are set and forget. One vendor is selling them with a better temp control – looks like it’ll cook like the Cookshack you recently bought. One thing that’s holding me back, though, is a comment in your book about oversmoking. You recommended adding wood only for the first two hours of the smoke. Is there a higher risk of oversmoking with the Traeger ( and the Cookshack) because the use wood instead of charcoal?
Thanks!

Thanks very much for your useful comments…I am a total beginner so i have a really stupid question…..Is the only thing that goes in the small firebox charcoal and wood or is it also used for cooking sometimes?….Also, should I be using some type of water pan? And if so, where does that go? In the large cooking/smoking chamber barrel under the grate?The silver smoker did not come with any directions…I guess they figuere anyone that buys one knows how to use it!
Thanks again,
Bill S.

GREAT FILM AND THE PIGS LOOKED YUMMY. WONDER WHAT TYPE OF WOOD THEY WERE BURNING, I WOULD IMAGINE BAMBOO

Hey Bill
 
Wow!  That was fantastic.  I was surprised at the short roasting time.  I and a bunch of Shriner buddies did a pig larger than that many years ago up in Va.  We did it on a grate, spread eagle and it took a long time.  As I recall, the pig was higher than in your video.  We basted it with vinegar and water until the skin fell off then with BBQ sauce.  Last month we did a small one in Modoc, SC in a smoker grill.  The skin (cracklins’) went real fast.
 
I’m going to fwd this to my bbq friends.  Maybe they’ll buy your e-book and start cooking better Q.
Happy New Year
 
DAN
P.S. Ate hoppin’ john, ribs and collards yesterday.

Hi Bill,
My name is Bill S. and I live in Portland, maine….My wife gave me a silver smoker for a gift and now i must figuere out how to use it…..Any info you could offer me concerning the “seasoning the smoker” process and the starting of the fire box process would be greatly appreciated….I plan on using Lump Charcoal at least partly….I hope to start with some ribs or brisket….Thanks in advance….Happy New Year!!
Bill S.
Portland, Maine

Bill;

I just bought your book and can’t wait to start reading and making the best BBQ ever !!
I have a weber smokie mountain bullet, water smoker.  And the maverick ET 71 remote.
Where do put the meat temp probe in the ribs ? and what temp should it read when I take them off the smoker?  

Thank you
Dale