Competition BBQ Secrets

Archive for April, 2010

re: May 2010 BBQ newsletter on BBQ Gremlins & contest reports… http://www.bbqsuccess.com/bbq-gremlins/

As a Member of the “Gremlin Grill BBQ Team” in KC, we found out, if ya can’t beat ‘em, join ‘em.

Bill,

I have a story to tell you about my results from reading and using the Competition secrets you share in the e-book I purchased from you.

I had decided to start competing in Bar B Q cook offs after going with a friend of mine to my first one.  I was (and still am) fired up about the opportunity and really looking forward to competing.  I have for years now, tremendously enjoyed slow cooking and smoking at Read the rest of this entry »

Hi Bill I’m very interested in vendor events in Texas, is there a resource i can acess to find the evnts and the criteria for becoming a vendor at these events,
 
Thanks Bill

re: www.BarbecueCoach.com member…

Bill,
        I participated in The Pork In The Park 1st Annual Amateur BBQ Championship in Salisbury,Md.  There were only 2 categories, ribs and chicken..I got  1st place chicken and won the Grand Championship…This was my first BBQ competition………Joe

Hi Bill
 
I am deep in my Competition BBQ Secrets.
 
I ran across “Old Bay Seasoning” in the chicken rubs. What is this?
 
Also I am assuming “ancho chili powder” is just a particular brand of chili powder?
 
Thanks
Les

Congratulations to Dennis of 4 Smokin Butts who took reserve Grand at the Kick-Off Cook-Off in Hazelwood, MO. He took 6th in ribs, 10th in pork, and 10th in chicken. I’m sure he paid for his www.BarbecueCoach.com membership in this one weekend!

Bill

The Chatham Artillery BBQ Team too 4th overall with 4th in ribs, 5th in pork, and 13th in brisket in the Barnesville, GA BBQ & Blues Festival. It rained all weekend abd I cooked in a 2 inch lake all day, but I still managed to pull off a 4th place win. Congrats to Jack’s Old South for the win and Hoochee Que for the Reserve. Bub-Ba-Q can in 3rd and a www.barbecuecoach.com member, Wooley Bulley came in 13th.

Bill

I don’t know if this a real success story or not,But it is for me! I have been BBQing for over 67 years and it has changed a lot in my time. When just a short time ago I got Your Bar-B-Q coach videos and found out that I had no more idea then a Jack Ass of what I was trying to do. I had entered in two contest preveiously and came in dead LAST! I thought You cooked your meat piled the best you had in a box and turned that in. WRONG! This past weekend I entered in Knoxville, Tn. and came in 9 th overall. With a 2nd in chicken in chicken, 14 th in ribs, a 7 th in brisket and 15 th in pork. I got bit by the judge bug which is a bad bugger. I turned in the best ribs I have ever done got all 8 & 9 except from one bug they gave 666 (guess they wanted dry) I had never made such a good and good looking pork tray in my life to place 15 th. A neighbour said he talked with a judge that said he was from Fla. and he got some stuff that He didn’t know what it was and that pork is supposed to be pulled ? On my brisket I used a SRF and may have hurt myself because after turn in I looked up and there our 1/2 & 1/2 was on hot plate. As for all of those Idiots out there that said that your Information was to high ought to be shot!!! I thank YOU verry much for sharing Your step by step information.

Col. DAVE
Lil’ Red Barn Bar-B-Q

Hey Bill, I purchased your book and have learned a lot from it, but like a lot of people I stay so busy just cant study the whole thing. So I thought this might be for me. The question is when I sign up are the videos you have completed released to me once a month and can I go back say 4 months into this and re watch the older ones  as many times as I want or is it only viewable for a month? 

Tony

Hi Bill,

When you inject through the fat cap every inch or so, how deep do you go?  Do I inject all the way to the bottom of the flat and then forget about injecting the point?  When I did this last week, most of the liquid I was trying to get into the point as I was pulling the needle out, just ran out into the area between the muscles.  I also poked through the other side of the flat a few times as well.  Do you have a link that might let me see you or someone else doing this step by step?  Thanks so much – Gerard (Piggy Professors)