Monthly Archives: April 2009

Lang Model 60

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Bill,

I have your eBook + enjoy reading your very informative newsletters. I’ve been cooking for @10 years and really in the last 3 – 4 years have gotten a lot more serious with it. I cook in some local competitions in my area (Aiken, SC) and have done fairly well with my small home-made rig. I also do some small cooking jobs on the side for @ 25 – 75 people. I’m very interested in going to the next level with a bigger rig and competing in s a few larger competitions. I have done a lot of reading on BBQ blogs and talked to a few of those competitors. I pretty much had decided on getting a Lang 60. I’ve talked with Ben Lang about a new model + I’ve located a used one in good condition and a reasonable price. I would like to get your thoughts and was wondering if I could get your phone # to give you a call.

Congrats on your win in Albany!

Thanks,
Chris

Barbecue turn in boxes

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Bill,

I am in Arkansas and have competed in some KCBS and IBCA events locally, I have a copy of your book and done very well following your suggestions.  My question is regarding the extra meat addition in the turn in box.  I have put an extra rib or two and the same with chicken and brisket but, at some contests they will inspect it when I turn it in and have me remove the extra portion.  Have you see this before?  Some contest do not inspect when I turn it in and I don’t want to be disqualified for trying to “mark” my container.  I always thought it was a good idea to give a little extra.

Thanks
Doug

BBQ concession trailer

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Hello Bill. Congratulations on 1st place at your last competition!!!! Well done!!!. I am going to build a BBQ Concession Trailer,which will be 20′x8′.6″. It will be like a small wood cabin with tin roof and a small deck on the back. I am going to use a Cook Shack Fast Eddy FEC100 in my Concession Trailer. I have looked at many concession trailers and I can build one just as good and far cheaper than whats out there for sale. So here is where I would like your advice. Other than FEC100, small 4 burner stove 2 steam tables fridge freezer,can you think of any thing else I would need to cook with?.Would I need a “hood-vent” as i am not grilling, or frying?. I also have another very large smoker i will be using with my concession trailer.. I have you book “Competition BBQ Secrets”, Thank You, John

Advice on rib turn in box…

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Bill,

I wanted to know if I could ask you a quick question….

When we entered our first competition last weekend, we bought a full rack of ribs and cut them St. Louis style like you outlined in your book….but when we cut them to place in the box they were not as pretty as we would have liked them to be.  Yours just looked so much neater in your photo…like more bone showing or someting.  Is there a secret to cutting them once they are cooked?    We placed 8th for ribs and won Grand Champion so we know they tasted good…but we know they could looked better. 

We’re in a competition in three weeks that doesn’t have a backyard division so we know we’ll be up against some heavy hitters and want to have as much knowledge as possible.

I appreciate any advice you could give on it.

PS  I saw the testimonial on your website!  Very cool.
Thanks,
Niki