Competition BBQ Secrets

Archive for February, 2009

Having troubles with smoking brisket, can you give me some of your tips.

thank you for your response … was talking about the one in Memphis that is usually in May!

Looks like it is May 14-16 this year…
http://www.memphisinmay.org/

Dear Bill,

Last year I purchased you fine information of the internet, it works fantasitc. You dead on with everything..
I do have one problem, one great evening and I mean great. Once of my buddies spilt his beer on my labtop that had your data in there..
Now its all gone… shit… do I have to buy a new one? I still get your chatham artillery BBQ lettter every month…. Thank for that…..

Thanks for your help,
David

Ever in the wine country north of San Francisco, there is a BBQ just waiting to happen for you..

Hello:

Do you know what the “money muscle” is? How about the “tubes” or the “horn”. These are the terms used to describe the best turn in pieces at a contest. They are moist and flavorful. Check it out at the link below…

http://www.bbqsuccess.com/pulled-pork

Bill

I got your book today and read thru some of it. Im not sure how we are going to do it this year just yet. Problems are one we just have a commercial size grill we don’t have a smoker or anything like that. We are a non-profit city fire/rescue department and any money we do make off of this goes towards equipment or uniforms that the city will not pay for. We do not get to pick what kind of ribs we get the chamber of commerce sponsors this so they try and get the best price and wherever Read the rest of this entry »

Bill,

My name is Rodney Davis Sr from Lubbock Texas. I recently purchased
you BBQ Secrets book and must say it has some great information. Also
your monthly newletters are a great addition. One thing I do not see
mentioned is in depth competition information on smokers. Specifically
the benefit of reverse flow wet smokers. I cook on a JR Enterprises Read the rest of this entry »

bill i smoked some ribs for a chiefs party sunday and
the folks just loved them. i just got your book last
week. need to know. do you use a water pan? below ribs.

Thanks much for the info. Smoked a brisket the other day in my Weber smoker and was very careful to keep down my smoke as my daughter then takes it and uses it in her sandwiches she sells in her little kitchen outlet. Now when she gets the meat at this point on she is in control but she uses some of the store bought stuff that I don’t particularly cotton to. When I had my cabin in the mountains, there was a store up there that sold sauce by the gallon and it was made by Lindberg-Snider. My grocery store used to carry it but for some unknown reason does not any more. It was a sweet-sour sauce that I thought was just right as it did not have too mulch smoke added to it. Can’t understand people.
William

Bill,
Based on your team name, is there a connection to the Army?
ReTIRED infantryman, myself

Bill

Bill, I am struggling with my comp chicken,I cook IBCA (1/2 a chicken, not
just thighs)… I get good color and beautiful appearance but the taste
seems bland, I have tried your method about 5 times now ……any other
trick I can try…..Chicken is killing me.
Thanks
Mike