Competition BBQ Secrets

Archive for May 29th, 2009

Bill,

Let me see if I got it!

3 hours of smoke before wrapping in foil (homebbq.com)
1 hour in foil (brown sugar, honey, squeeze margarine)
1 hour of glaze (ole ray’s apple/cinnamon sauce with honey)

Terrance

Bill,
I have been unable to locate CAB briskit here in Chattanooga.
Any suggestions?
Paul

Hey Bill the school district had a cookoff had a about 15 teams it was sanctioned by SCBA, great turn out. My question is do they have a competition for beginners in the South Carolina are, someone told me you had to be a member of SCBA before you could compete or what do i need to do to get started. I would like to stay local until I get some experience under the old belt. i have heard of some competitions having a backyard edition. Any help would be appreciative !!!

Hi Bill,
Wow! Those are amazing. I’ve got to go to one of the competitions so I can see what it is supposed to taste like!
Thanks for sharing.
best,
Neal

Just Read this first… http://www.bbqsuccess.com/bbq-contests/

Thanks for sharing Bill. I slow smoked a brisket over Memorial Day Weekend using your recipe for about 20 people, half who believe they are the best backyard chefs in Texas. It rained all day and I had trouble keeping the pit heat constant but needless to say using your injection marinade from the book and the Southwest rub everyone said it was the best brisket they ever had. Not one piece was left over for sandwiches the next day. Keep up the good work.

Dr. Thomas Polcyn
Houston, Texas

Bill, those turn in boxes look great ! thanks. I agree with you on the judges, I was in my first competition this weekend and placed 17th out of 64 teams, in the RocCityRib Fest in Rochester NY. It was a rib only event for me, and the start of many more thanks to your book and inspiration. I want to do this full time now, and I’ve got the BBQ BUG ! I’ve been smokin for about 6 years now, but now getting serious, all I need now is a big smoker now and a truck to pull it with.

Here is the website: my Team’s name is ” Jack’s Rack’s”
http://www.roccityribfest.com/

Jack

Bill,

Yes, I recently purchased your BBQ book on-line and it has been the best
investment since I purchased my Chargrillin smoker. The secrets of temp and
time came in very handy for Mother’s day. I cooked up 3 whole chickens a 8
pound roast and a 8 pound boston butt. Everything came out perfect and
everyone in the family raved about the food. This past weekend I cooked 5
slabs of baby back ribs, and there were no leftovers. The ribs fell of the
bones, were moist and tender and cooked to perfection.

Thank you for your wonderful book. It is worth every penny and then some.
Send me any updates or whatever you want. I am one happy customer.

Robert

Few Questions About Ribs:

1. What time do you start your ribs?
2. Do you let your rub sit overnight or do you add it right before cooking?
3. In your book you don’t mention adding brown sugar and honey during foiling but in a post I read of yours you mention it. Which one do you do?
How can I become a member of your blog?

Thanks for your time!
Terrance

Bill – quick question. I am a beginner and would like to purchase a smoker for my own personal use (not competition.) Are there any smokers that you recommend in the $200 (or thereabouts) range?

Thanks!
Jason

Your turn in boxes look great. The rib turn appears to not have the required six pieces.
I would hope that a judge is influnced by the garnish, however human nature does prevail despite of ourselves.