Competition BBQ Secrets

Archive for February, 2010

Bill,

     Just bought your book can’t wait to read it. My last rack of ribs (Tyson brand from Walmart) turned out pink and hammy tasting. I used jos rub cooked on weber smoky mountain grill. Cooked them trigg style. Any idea what went wrong?  Also any insight on a backwoods smoker?  Trying to decide between it or a stumps. Thanks for all the info you provide!!!

  Jason

Here is my question. I so far like the lang smokers but I can improve on the design for heat control and retention but it may not be cost effective from a production stand point. But being I am going to build my own it will have all the features I am looking for at a fraction of the cost. Question, I am having a bit of a time finding min 1/4 thick steel pipe six feet long. Metal recyclers in the area either don’t sell anything for insurance purposes?? or don’t have any pipe larger than 24″ dia. Propane tanks are a challenge as well, at least within my driving area. Freight from out of state removes the cost of being able to build your own at a fair price. Is there any one in Northern Calif (sacramento area) A BBQ club ?? that may be able to lead me in the right direction..Thanks  Grumpy 

Bill-you recently put out info about bbq judging. Could you put out info on how and where you can become trained/qualified to become a certified bbq contest judge?
Thanks,
Bernie
Marietta, GA

Bill,

    Your videos will be a tremendous help to me when I compete for my very first time in May, here in Virginia. I finally bought a Lang 60 last week and see first-hand now, what a great smoker it is, especially for the money. I know you have experience with the Lang 60, having competed using it previously, with great success.  Can you other me any suggestions/comments to speed the learning curve on this cooker?  And thanks also for the logo link. I was admiring your logo yesterday and thinking “where can I get one so nicely done?” Now I know.

Keep up the great work.

Keith

Bill,

I am a member of a club called the Buffalo Club and we raise money for athletic scholarships for West Texas A&M University, I am the chairman of the tailgating sections at our Division II football games.  To make a long story short, I am interested in putting on a sanctioned BBQ cook off, to raise money for athletic scholarships. Do you feel like a cook off would be a good way to raise money?  We only have one sanctioned event in Amarillo per year.  What association would you go through?  What association would draw in the best teams?  We have several none sanctioned events in our area and we have great participation at these events.  What does it cost to enter most sanctioned events?  What are good payouts for winners?
As you can see, I no nothing about putting on one of these events.  Thanks to your newsletter, I have been able to place in the top three in brisket and pulled pork at the events I have participated in.  Your opinion means a lot to me and I do not like things that are put together half assed, so I thought I would ask a pro.  Any help would be appreciated…
Thanks,
Brad

Bill,

Do you ever see anyone win using the Big Green Egg? How do they move those things around? They look very awkward.

Thanks,
Charlie

Hey Bill,  On two different occasions I placed the probe in the flat part of the brisket and for some reason the tempretures took forever to get to 180. Brisket was 12lb and had been cooking at 250 for about 12 hrs. It finally got to 184. I lifted the lid on my smoker and I could tell by the way it looked it was over done. It had cooked to long and was pretty dry. I pulled the probe out and put it back in a couple of inches away from the orginal spot and the temp shot up over 200. I had the same thing happen with a pork butt. Any idea what could of caused this. Thanks, Gary

Bill
     Thank you for the compliment, and the techniques I have learnt in watching your video’s and from your book(I brought a couple years ago), was very helpful to me as a  bar-b-que cooker.
 I would like to met you in person. I was at Abany, Ga. last year but was unaware you were there, until I returned home. Do you plan to cook any FBA contest this year.
                                                                    Sincere Thanks
                                                                     Lenard Cook Of
                                                     Cook’s Portable Smokehouse

We’re only 3 contests into the 2010 season and a BarbecueCoach.com member has already won a Grand Championship!

Congratulations to Lenard Cook of Cook’s Portable Smokehouse for their win in Starke, FL. Not only did he win, but he did it in high fashion too! 3rd place chicken, 5th place ribs, 6th place pork, and a great 1st place brisket with the highest ever brisket score in an FBA event. Way to go Lenard!

Other notable member accomplishments include…

• Stumps Smokers with an 11th place overall in Starke, FL with a 7th in chicken and 5th in brisket.
• The Ross Team with a 10th place overall in Starke, FL with a 9th in chicken and 7th in ribs.
• Wooley Bully “BBQ Mafia” with an impressive 8th place overall in Lakeland, FL with a 3rd in ribs and 12th in pork.

Keep up the good work guys!

Two of our products received recognition in the 2010 NBBQA Awards of Excellence…

Competition BBQ Secrets
and
BarbecueCoach.com

Wooooo Hoooooo!