Competition BBQ Secrets

Archive for December, 2009

Hi Bill, I recently bought your book on comp. secrets and it is very infomative, I am interested in doing some competion cooking but I have little experience and no real cooker. I kinda want a little jack from Myron but the fec 100 really makes it look easy, my question is could you cook all four catogories at the same time with one fec 100, and if it was physically possible would it be a good or bad idea to do that in comp.?

thanks,
Miles

Hey Bill,

I am a returning customer of yours.. I remember using your 1st edition book, winning my first Grand Championship in Richland Ga, Nov-2007. I can’t wait to get your hard back book coming to me. I am going to start 2010 off by using your updated version. I hope to have another grand championship in 2010.

Thanks for being a great bbq source for up and coming cook teams like me.

Buster Davis
Smokin-AJ’s BBQ Competition Team

I bought your Book last week, by e-mail, I don’t have a big smoker like yours, I just have a reg, BBQ fed with Natural Gas for heat, would like to see more info, on these type’s of BBQ’s, but I can use your book for other options.

Thanks
Bill B

Bill,
Seems these two sound a tad bit conflicting. Many may wonder, should I use a water pan or not.
Dave
———————————————————————————————————————–
Acid Rain and Smoked Ribs…Yum!
Believe it or not, when we smoke properly and get that sought-after smoke ring, we are witnessing the same chemical reaction as in acid rain. Nitrogen Dioxide from the smoking wood combines with water (moisture) and pigments in the meat to form that pink color that says, ‘Dive in.’ Acid and trees? Disaster. Acid and ribs? Great food.

-OR-

I’ll use a water pan for smoking pork ribs
Notice I said moisture in the meat. Do not believe what some say about a water pan adding moisture to meat. The water acts more as a heat baffle or thermal mass, and sand or fire bricks are way better for that. Water can be a rogue element in your smoker: it’s a hassle to replenish it, it can produce a sooty acid rain onto your ribs (from condensation), and worse, it can contribute to the formation of a nasty junk called creosote. We aren’t saying it’s impossible to overcook or dry out your ribs, but if you think you can find a way to always add the right amount of HOT water without losing your heat in your smoker AND avoid condensation problems, you’re welcome to try.

Hello, I have just purchased your book from amazon.com and cannot wait to read it cover to cover. I have always wanted to learn how to bbq. Do you have any BBQ bean and coleslaw recipes you would care to share. Thanks!

Your friend,

Justin

Bill,

Finished the book this morning. Brilliant! Finally someone has told me how to do it. If there wasn’t 6” of snow on the ground I’d be doing it tonight.

I think I can do the ribs and the chicken on the ol’ Weber however butts, shoulders and briskets might be a bit ambitious for Old Faithful. Can you recommend a reasonably priced back yard smoker for a guy who is never going to serve more than 8 people?

Jack

have been grilling and BBQing on a Weber kettle for 33 years. Not the same kettle; I’ve worn out a couple of them. I’m interested in becoming a better back yard rib, chicken and brisket man but I’m not likely to change from a Weber kettle and I’m not likely to enter any competitions. Is your book useful for a Weber guy or would I need to upgrade to competition worthy equipment? Some of the rigs I see on competition shows look like they might not fit in my garage and certainly wouldn’t fit my budget.

Thank you in advance for any input you can provide.
Jack

we just ordered it today. Can you answer something for me?. I have heard of all the different sauces for each region. What is it here for pennsylvania, baltimore maryland etc…. The northeast.

Hi Bill,

When we chatted at the American Royal you showed me the modification you made to your injector to put a point on it which would pierce the cryovac bag. I believe you used a nail and soldered it in.

What kind of nail did you use? I have some galvanized but I don’t think I should be using that!! Thanks for your help as I’m going to smoke some butts and give it away for Christmas presents.

Hope you and your family have a great Christmas and best wishes for a happy and healthy New Year.

Pop Marshall
Pop’s Que

Bill,
I bought your book. I tried the boston butt and it worked out great we didn’t even use sauce on it. The ribs are next.. I learned a lot.
Thanks for sharing,
Frank