Competition BBQ Secrets

Archive for October, 2009

I thought I would drop you a email and say thank you for the great BBQ book. I put it right to good use. It complimented my catering business so much. Thanks so much.

Sincerely,
Exe. Chef Rob G.

Bill,
I use a large electric smoker (Sam’s Club Masterbuilt) and have had many a great meal using it, but the past 2 times I’ve cooked a whole pork shoulder the internal temperature seems to hit a flat spot at 165. I put the temperature gauge in at the beginning & just leave it in. I have not had this happen until the last 2 times, I cook at 215-225, and have been forced to raise the temp. to try & get up to the 190 range. I have tried 3 different gauges, so I doubt that is the problem. Any thoughts?

Thanks,
Gil

With a Traeger, what do you do when you are cooking wings or thighs to keep the skin from being “rubbery”?

Charlie

Hi,

i’m new to bbq competition and ma trying to find a wwebsite or mailing list that will let me know of as many up coming events as possible. I was wondering if yall could help me out. I am in McDonough, GA and would like to start out as locally as possible but move up to the big boy competitions all over the south as soon as i can. If you have any information on where I can find a mostly complete list I would be greatly appreciative. It seems like I always find competitions after the registration deadline. Just my luck. Thanks in advance for your help. God Bless.

Billy

Bill,

You mentioned in your book about smoking chicken for about 1 ½ hours and then not smoking it any longer. Can you elaborate a little on this? Do you take the chicken out of the smoker ( I have a traeger) an put it on the grill or something? Please help.

Charlie

Congratulations on the Grand Champion. We just got done doing our 4th year at the Baldwin BBQ Bash. This year they held it at a different location. Last year we took first in chicken out of 80 teams. This year we took first in pork steaks and 4th place in pulled pork out of 120 teams. Also took 11th over all. Once again congrats on another great win.

Taff

I am going to smoke a bonless turkey roast.  What internal temp and what cooking temp should I use?
 
My plans are to marinade it over nite in apple-cranberry juice and after  a couple  of hourd or  mlre(you name it) I will baste it with melted  jelled cranberry sauce.  When conpleted I am planning to pour whole cranberry sauce over it for presentation.  I will use Apple Or Orange pellets for smoking.  Thanks for  your help.

hello bill, say bill, the au jus sauce you sent  me ib the bbq book,—-can you also use that in beans????