Competition BBQ Secrets

Archive for September, 2009

Thanks for the info Bill, that helps.  One more question if you don’t mind; I’m not familiar w/the electric smokers so I’ve been reading about them and wondered if the FEC 1000 produces a “smoke ring” in a beef brisket?  That’s about the only negative criticism I’ve seen about electric smokers in general.

Thanks,
Chris

Hey Bill,

I bought your e-book and wanted to thank you for great information. I have started cooking your recipes and started on Boston butt and St. Lois style ribs this past weekend. I followed everything to the tee except I used a different glaze on the ribs. The Boston butt weighed 8.3 pound but took 17 hours to cook, past the 1 to 1.5 hours per lb you suggested. I thought it would be helpful to new BBQ people to mention this in your next e-book update because cooking can vary quite a bit depending on the meat etc.  That said the butt was great and my best butt to date. I think the injection made it and can’t wait to try your brisket next weekend!

Many thanks,
Jeff

I wanted to tell you what a great book the competition book is. I’ve 
had it for about 3 months now and it’s been very educational. I am 
planning to start competing in the very near future and was curious to 
find out if most competitions have water available to use for cleaning 
of dishes and items of that nature? Also what is a good cheap “sink” 
substitute for someone who is just starting out. Once again great 
book. Thanks for your time.

Jon W.

Bill,
 
Hi, you may remember my wife and I stopped at your home several weeks ago re questions about the FEC100.  I have enjoyed considerable success cooking butts on our Lang60 utilizing the techniques described in your book.  I have questions re my new FEC100.  Do you spray your butts with apple juice at the intervals described in your book?  Do you stop the cooker when you pull the butts out to put them in a pan and cover them with foil?  Do I continue the set time and temp, when I remove the butts or do I stop the cooker and reset the time and temp?  With the FEC100 do you follow the times and temps recommended in your book?  Do you still mop the butts with sauce and honey when removed from the foil at a lower temp?  I’m excited to see what kind of product we can produce with this cooker.  I think my first cooking is going to be very simple – 225 degrees for 12 hrs and see what I get.  Thank you for any advice you can give me on your techniques regarding the FEC100.
 
Dick & Charlotte

Someone recently asked me why cole slaw on barbeque and the origin of putting cole slaw on barbeque.  Thought I would go to the master and see if I can get an answer.  Thanks,

Joe

Hi Bill,

Me and my wife would love to travel to some of the BBQ Competitions the ones that you could sample food. Could you tell me how to get a list of those and when and where they are going to be held.

 Thank you, Rod

Hello Bill…

Summer has come and almost gone up north here, and i want to write and let you know how much you’ve infuenced my BBQ ing since i ordered your book. As you say, its all anyone ever needs. I have a few other recipes and what not, but the most important points of good quality bbqing are all in your book. I referred to your book everytiime i bbq’d this summer, as short a summer as it is here in Canadas far north. What led me to write you, as much as every other bbq experience being terrific, was this past weekend when i BBQ’d a Wild Dall Sheep full shoulder bone in, that we brought back from a hunting trip. Wow was it good. Let me tell you how i prepared it. I had great success with the rib, chicken and twice i did a bone in pork shoulder for a couple parties which were a huge hit. Very tender and flavourful following your methods! The only thing i hadn’t had time to try was the brisket. I figured the brisket recipe would be as close to what i need as anything for wild game. As it is a lean meat with little fat. I improvised somewhat to account for this, as you mention how you like to have fat on the brisket. Sheep has none for the most part, so i layered some bacon fat on it for a few hours. On each side as it got turned. And the best part was your au jus inection and sauce. It was great!. I for the most part followed your brisket recipe and my oh my did it turn out well. Everyone thought it was a huge hit and loved it. Turned out quite tender, with the slow cooking, some fat added, and au jus sauce. I have attatched a couple photos of work in progress and the finished product. It tasted as good as it looked! Oh, and yes, it was done on a propane 3 burner bbq as i live in an apt and unable to use a smoker. I just apply all your cooking tips, add some smoke pouches, give lots of attention, and it works out great. So thanks again, i’m glad i bought your book and always look forward to your newsletters.

Regards,
Darrell Smith
Yellowknife, Northwest Territories
Canada

Hello my name is jamie fields. i just got into the bbq circuit earlier
in this year. placing 2nd on local and 1st in the neighboring city. I
am using a nice sized grill but im looking for larger sized grills.
Right now we just mainly cook for friends and family and do catering.
So if you could help i would appreciate it thanks.
–
Thank you for your time.
Jamie Fields
Head Pit Master of Money Pit BBQ and
SouthernWaters Bait,Tackle< & more