I am working with a local radio station to increase the activities at their BBQ competition and was wondering if you could offer some insight on how a People’s Choice contest should be held. We are looking at a couple of meat processing facilities to donate the meat for a partial sponsorship of the contest just not sure of all of the details of facilitating the event. Do you know how these are generally carried out or know of a good resource for information?
Thanks
Doug
Here’s a video of the Greenwood, SC BBQ Contest…
Also… the August BBQ Newsletter is available at www.bbqsuccess.com. It is about the Greenwood Grand Championship and our “secret weapon” – our barbecue timeline.
Bill -
5 friends and myself just started competitive BBQing and we’re already hooked. We entered our first competition this past June (The Great Lenexa BBQ Contest – Kansas State Championship) and didn’t fare so well. We’re pretty booked this summer and we won’t be able to enter another contest until September, but we just registered for the Crosspoint Competition in Shawnee, KS. We’ve got a website www.boneinbbq.com, and have been posting a blog about our experience trying to improve on our first contest. Any advice would be greatly appreciated and feel free to stop by our site. Have a good one.
Thanks,
James Isom
Bone-In BBQ
Bill:
I have a copy of your book I bought and it is really great. I’ve been Queing for about 65 years now, but I still found some good tips in your book.
I lived in Birmingham for many years and they had some very fine Bar-B-Q joints — Ollie’s still make and sell their sauce in many locate chains even though they have been closed several years. Years ago they had one named Dr. Gus’ and they did landslide business everyday. Phillip Adrey (Dr. Gus’ cousin) that worked with him many years gave me this recipe and I thought I would share it with you. Maybe you could Continue reading
Hi Bill,
I bought your book, competition bbq secrets, a few weeks back. Let me tell you I am very pleased with the results I obtained. My first attempt using your methods was absolutely astounding.
My question is: what is your recommendation for reheating the ribs after they they have been smoked?
Satisfied customer,
Joe
Thanks. This is probably the first thing I’ve read cover to cover since my early days with Dr. Seuss. My brother and law caught the fever about two years ago and entered our first comp. last weekend in Kettering, Ohio. We took a shot at the big boys with our “patio” smokers. We placed 23rd out of 42 teams, so I think we did fairly well. Our scores were pretty good throughout, just a couple of 6′s and 5′s here and there. Brisket and Butt were our low categories. I know I played with the Butt too much towards the end (excitement and drunk). We’re doing another in September in Cincy, OH. I’ve got the fever and can’t quit thinking of things we could do different. So, Thnak you!!!!
Enjoy the BBQ Summer. Puff, puff…Smoke!!!!
Hello Bill
I am truely enjoying your newsletters.I have learned much from Comp. BBQ Secrets.Your info. is GOOD STUFF.I am facing a mid life crisis,unfortunately I wasa forced to close business after 25 yrs & got way to heavy in the Real Estate game.So here I sit waiting for a piece of property to sell & going broke .I have wayed out many options & have settled on opening a BBQ Rest.I know very little about operating a Rest..I do know how & love to Continue reading
Bill,
First, thanks for sharing your book! I am enjoying it a lot. I do not yet
have time to enter any local competitions here in the North West, but it is
on the wish list.
My issue is tempurature control. I have a Brinkman Smoke ‘N Pit side box
smoker. When I start out, I can get and keep a decent temp around 230 using
the Maverick wireless tempurature probe I got from your site. After about 6
hours or so, the temp gets harder to keep above 200 and even 200. Is it due
to the build up of ash in the fire box?
Any ideas you have would be greatly appreciated!
Sheldon
Qapla´ from the house of K’ler
Bill,
First off, Congratulations on your win in Greenwood, SC this weekend. I was down there with my team “Catchafire for Q”. Somehow I didn’t even know you were there or I would have stopped by. I bought your book about a year ago and have been loving it.
I had a two quick questions:
1) On the website, the cover of the BBQ Secrets book looks different – has the content changed? Do I need to buy an updated one?
2) How much total meat do you cook at a standard KCBS competition? I’ve been doing a case each of butts, briskets, ribs, and chicken, but I’m starting to think that this may be too much so I’m not spending enough focus on the meat (kind of a shotgun approach).
Anyway, congratulations again! I don’t know if you plan to be in Shelby, NC in November, but if you are I will see you there – of course there’s always Greenwood 2010 as well.
Thanks so much for everything.
-Ken
Bill,
Thanks to you and the cooking tips offered in your book, I placed 2nd in brisket and 6th in butt in Durango’s July 4 KCBS event against some pretty stiff competition.
My chicken and ribs were middle of the pack so I need to work on those.
Charles