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.
thanks Bill. I couldn`t find watermelon or orange chicken on the gefsmith
book you refered. I am very interested in flavouring thighs with watermelon,
similar to raspbery. I am planning to process watermelon and add it to the
ketchup and honey, as per your recipe. Any advice??. ps. sometimes I think
you refer these other books to show how good yours is in comparison.
(Humor)!
Thanks Bill.
Seeing the trimming of St. Louis style ribs brings back memories for me
when a while back I cooked these same type of ribs in a competition where
the meat was provided and I had no say so in the matter as far as choosing
what type of rib meat to prepare & cook. However, if I had had my choice,
I would have chosen the baby loin back 1 1/2 to 2 down as they are the best
when the membrane is removed, marinated, cooked with charcoal with no
lighter fluid & the use of apple wood chips soaked in apple juice and most
importantly, the injecting of our 1st place 5 S BBQ sauce, Smoky, Sweet, S
picy, Special Sauce.
1 2 3 4 5
See ya & eat BBQ every day!
Chris
Thank You for replying so quickly. I am very anxious to get your book
Since this is a city wide sponsored event we have no say as to the ribs and in the past they have always been baby back style ribs and what we tried last year was to parboil them the day before and then they are all packed in coolers for over night and then taken out and cooked that day. Continue reading
Hello
My Name is Marla Weitzel and i am a member of Napoleon Fire-Rescue and we are participating in the local rib fest and looking for a sauce and any ideas or suggestions. In the past we have not done very good and going for the gold this year and trying to do some research on sauces and ways to cook ribs. We will be cooking over 500 pounds of ribs and also pulled pork and i just ordered your book. If you have any ideas or suggestions further please let me know
Thank You
Marla