Competition BBQ Secrets

Archive for August, 2009

Bill,

I entered my 6th overall competition (2nd competition since I purchased your book) and I received 2nd place in ribs. Do me a favor, stop sharing your secret with others. (LOL) The only thing I did different was when I wrapped them in foil I sprinkled a little more rub on the rib along with the others stuff.

The event was ’09 Roots Fest State BBQ Championship (Paola, KS). I don’t want to call names but there was a few heavy-hitters there.

***JUDGING***
I received 8s and 9s acrossed the board except for one judge. One judge gave me a 6 on tenderness. HOW? That is how crazy judging can be.

I’m glad I bought a product that works…Bill you are the man!

One question, when I put on my butter and honey I put two lines from end to end of both on the ribs on both sides. Is that the amount of honey and butter you put on yours?

Thanks!
Terrance

Hey Bill,
Just curious what kinda scores you have been getting on your presentation. Just did our 1st competition at Madison Ribberfest got 2nd in chicken not so well in everything else.
Gene
Butts-n-Racks bbq team

Bill,

Just got your book online. Haven’t had the chance to read it all yet. Wondered if you’d ever written on barbecuing sausages. If not, I’d be interested to hear your thoughts (what types of sausage, how long, which woods, etc.).

I had barbecued sausage at a terrific BBQ place a few years ago that has since closed. Was thinking of trying it myself.

Thanks.
Jerome

I have been smoking hogs for 7years now , using a converted 275 gal. oil tank. I been using charcoal and small pieces of apple wood. I have added a fire box to the side. What I would like to know, is there such a thing as to much smoke. Thanks. Mikes Hog Cookin Pork Pullin BBQ

re: Sept 09 BBQ Newsletter – http://www.bbqsuccess.com/stumps-smokers/

Congradulations!!! You guys are awesome! The video was great! There are some serious rigs out there aren’t they? Anyhow, I got a feeling when the Artillery arrives at the American Royale in Oct, you guys are going to be a force to be reckoned with.
I wished I could make it this year, however, I will have my brother Mike who lives outside of KC and goes every year drop by and say hello. He may want to pick your brains for some of your secrets. Be sure to let him taste some of your bbq so he can report back to me just how good it is. That’s an order! LOL!
Anyhow, I always look forward to your monthly newsletter filled with all kinds of neat ideas and gadgets for the quer. Best of luck in your next contest. I know you’ll do better than well.
Your friend,
Dan

Bill,

Congratulations on another GC. Am still aiming for my first. Two quick questions that I did not find in the book. At what temperature do you pull your chicken and ribs?

Thanks,
Bob

Bill,

I always enjoy reading your material and have bought several items from your site including your book. I’m going to be in my very first competition on Sept. 12th and am anxious to get started. There have been tons of questions running through my mind but one in particular keeps right in front. What kind of Read the rest of this entry »

Bill,If you have room in the next newsletter I would be most greatfull on info for the different woods and what kind of flavor it would give for various meats. I recently smoked a turkey with pecan and it was an amazing taste,It would be nice to make a basic chart for flavors.

Bill

In your article on know when ribs are done, you talk about using a thermometer in the meat. What is teh target temp that you go by?

Thanks
Don

Hi Bill: I was born and raised in KC and attended the American Royal almost
every year. Recently I’ve heard that only the contestants were allowed to be
there when cooking was going on and no one could try samples of the Q from
the different pit masters. Is this really the case and if so, well, that sucks.

I live in Washington state and sure do miss the smells and tastes of good
barbecue. They have something here they call barbecue but it’s not really.
Nothing like down home Q.

Cordially, Ben