Congratulations on another win. Good luck in the American Royal.
My sister in law sent me a recipe for pulled pork that called for brining it first. It used molasses for the sugar part. I had never thought about putting a pork butt in brine. Have you ever experimented with that?
Bill,
Enjoyed the video!
Congratulations on the big win! Wished I’d been there.
Thanks for your email reports. I always enjoy them. You asked for subjects/questions for your next report. I do have your book, but my question is: to foil ribs or not. I like my ribs soft, but not mushy and falling off the bone. Did you foil your ribs in your recent successes?
Thanks,
–
Harlan
Bill,
All I can say is YOU THE MAN when it comes to BBQ.
Please keep the BBQ tips coming. They’re greatly appreciated and used.
I hope you had a better summer down your way than we had here in the northeast.
It was rainy (record rainfall) and mosquitoes galore…more than we have seen in many years.
Because of the weather I lost all my tomato crop due to something called the Late Blight. (the same blight that caused the Irish Potato Famine of the 1840’s)
And because of the wet cool weather, my hop plants failed to set flowers. So, no home grown hops for my beer making operation (I brew 10 gallon batches)
Tell me, Do you ever come up this way..north of the Mason Dixon line?
We’d love to see you.
nick
Hey Mike here… I would like for you to write something. My son who is 15 has basically cooked since he was 4. 4 years ago he started his own kids cook and now holds the worlds largest kids bbq contest and has raised over $200,000.00 for kids charities. He holds it in June with the Memphis children variety club Kansas city contest.
Hey Bill and Company
When you go place do you ever invite your followers to join in the fun
and come down and enjoy some of your butt kickin BBQ?
I ask this as YOUR coming to our town KC Home of the “AMERICAN ROYAL”
We would love to come down watch, help and Continue reading
Bill,
Congratulations once again on a grand championship!!!
My wife and I are going to the Royal as a part of the Smokin’ Cracker team in a support role. What spot do you have at the Royal so we can come over and finally meet you in person!!!
Pop
bill I’m a newbe at bbq been doing it about a year I bought your book it has alot of good things in it i’m slowlw tring some things out I’ve had your book about one month my question is how much rub is the right amount to use somtimes I think I put to much on.
Hi Bill,
Just a note to say thank you for the knowledge I picked up from your book! With the information I received from you on doing Ribs properly including finishing them, and correct trimming, using my recipes for my rub and BBQ sauce (which is similar to the ones you have in your book (surprisingly, very close) the first weekend I put the Ribs out we have “SOLD OUT”! Everybody is raving about them
I wanted to tell you this and if you would like to use it to promote you book and knowledge feel free to do so… I was always OK at doing them now everybody here wants me to compete at our local events (which I don’t have the time to do right now with the restaurant still growing.
I do have another question for you, I have been asked to smoke some Beef Ribs, Have you done any and do I use the same rubs and sauce and do you have any additional tips for me?
AGAIN THANK YOU, THANK YOU and THANK YOU,
Regards
Terry Loomis
Terrys Restaurant – Medford, Oregon