Competition BBQ Secrets

Archive for February 25th, 2009

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

Bill
 
My name is Gary Hembrough and I live in Champaign, Illinois.  I purchased the Competition BBQ Secrets book a couple of weeks ago.  So far I am very pleased with what I am reading.  I have a question though.
 
In the book, you list French’s Au Jus Sauce Mix, in the ingredients of the Brisket injection.  I can only find French’s Au Jus Gravy Mix.
Are they the same?  It seems like a gravy mix would be too thick to inject.  Can you shed some light on this subject.
 
Thanks in advance.
Gary

Oh, yeah. we have your fantastic book! We spent the evening going through the what’s needed lists…. BUT: Quick and dirty – we only have two days to put this baby together for the Boss Hogg (unsanctioned and strictly local) contest. Can you send me quick to a page number or two of killer recipes for I-need-tips-soon reference?

We’d appreciate the help!

Dave
(actually his wife but this IS a collaboration <smile>)
Sherri

thank you, I just completed building a smoker cooker
from a new 55 gal. barrel.  My fire source is a 30#
propane tank I cut the bottom off and hindged it, also
put air draft holes in with 100% shut down capability.
 Its a good looking unit I fired it up just to test
the draft and it didnt take to long with the draft
open to get it to 350 degrees.  I will look over your
suggestions and use them when I cook or smoke for the
first time, thanks, Irvin in Jamestown, N. Dak.

Bill,

Just a quick question. I live in Chicago and am interested in attending and
possibly participating in some bbq events next year.  Where can I find which
events and when they occur?  Also, I went to an event in Naperville,
Illinois this year, but what I noticed is that the venders sell their ribs
to the public.  Is it mandatory to have the ability to feed the mass public
at a competition, or are there events for armature bbq’ers?

Thanks for the insight, and I love your book!  I tortured my wife with ribs
and butts all summer long.  We had “Sunday Funday” for our friends and
family all summer.  I will continue to cook through the winter in the
smoker, so we will see what  mother nature will do to my pork.

Thank you,
R. J.