Hello Bill,
I was just on the traeger website and their pellets have gone to 21.95 per 20 lb bag. Do you know of a cheaper supplier or maybe a substitute pellet that will work in a Traeger?
Thanks,
Charlie
Traeger pellets
1
Monthly Archives: February 2010
Rubbery chicken skin fix
I have really enjoyed and learned a lot from your BBQ book that my wife ordered for me fathers day last year. I cook on a Big Green Egg (large) and your methods and recipes work great with it. I get great comments on every thing that I have cooked after reading your book. I just ordered your solution to rubbery chicken skin and I have a couple of questions about the method. Do you have to use raspberry vinaigrette for the marinade or can you use something else (I’m not fond of raspberries)? What else could I use? Will other types of wood work? Or is the mayo and cooking method the real secret? When using the Big Green Egg I use a piece called the plate setter that is for indirect cooking, it works great for butts, ribs and brisket so I assume it would work for the chicken. I normally use chicken halves to cook. I cook for fun and am not interested in competing. Thanks for a great book with easy to follow instructions. How do I get a password for your blog.
Thanks,
Sammy
Smoke flavor
Hey Bill,
I just wanted to say that I really enjoy your book and all the tips that it has. I have been practicing and plan on entering my first competition this spring. One quick question, you said that you cook with smoking wood for the first three hours, but what do you use for a heat source for the remaining three hours? I have been using white oak (very abundant in Missouri) along with hickory and some apple and then finishing my last three hours with the oak. Is this too much wood?
Thanks for all your help and tips.
Gregg
Chicken takes 4th
Bill,
Your sauce was wonderful. We cooked at the FBA Smoke on the Water in Winter Haven, FL. My grandson, who is a graduate of Johnson and Wales Culinary school, developed a rub and marinade for me for chicken so I used that. Munchee’s Smoke House suggested a way to cook the chicken so that the skin doesn’t pull back. Between those things and your sauce we took 4th in chicken and $200!!!
Thank you very much. If you want my grandson’s recipes I’ll be glad to send them to you.
Pop
MBN Judging
Hello Bill,
I definitely agree that something has to be done about judging and it needs to be done now and hopefully the MBN will discuss this at this month’s Q Ball. I have been competing for 7 years and started with MIM events and then it changed over to MBN . I heard there were many problems with the MIM current list of judges and Continue reading
Selecting judges for BBQ contest
Bill, This is what you do for perfect Judges. Each city has many independent restaurants. Place an ad in the paper and Internet letting all independent restaurant owners know when the contest is. They submit their names of themselves and or their head cook. These would be the only two Continue reading
Pellet smoker blower
Hey Bill
Another good video !! I noticed that when you opened your smoker in the
low and slow chicken I could hear a blower running . You said something
about convection. Is that blower separate from the Gu rue type blower that
furnishes air to regulate your temp. If it is separate does it pick up
the hot air that it circulates when it first comes in or after it has
passed through the smoker once ? Also could I not place a probe in a
thigh to know when it is done?
Dave
Barbecue book
Hey Bill,
I recieved my copy of -Competition BBQ Secrets- in the mail today.
What a great book! I’ve already learned so much more useful information that I can hardly wait to fire-up my cooker.
I’m looking forward to the monthly newletters & updates.
Thanks again for a GREAT BOOK !
I know my BBQ experience & results will be so much better because of it.
-Keep it Smokeing-
Dave
Barbecue judging class
Bill, I attended a BBQ cooking school a couple of years ago in Hollister, CA. There were 16 teams and for the judging we split up into two groups (8 at each table) and judged each others entry. Besides the cooking instructor , their were two KCBS Master judges who showed us what to look for and how to judge. I felt I learned as much from judging as from cooking. So I like your idea of having the contestants also judge. John
What type of smoker to buy
Bill
My name is Rich Perry
I purchased your book and really enjoy it and now want to start practicing what I have read .I have never cooked this way before and would like to cook ribs, brisket and chicken and was wondering what kind of BBQ do you recommended? Any information would be greatly appreciated.
Thank you
Rich