Competition BBQ Secrets

Archive for May, 2010

1st place ribs! Congrats to Tom Lanning of Cluck, Oink and Moo BBQ with their 1st place ribs at the Red, White & BBQ contest in Westmont, IL. That’s some nice “oink”!

3rd place overall! Congratulations to Danny Coogle of Pit Bulls Up in Smoke again for his very nice finish at the Horsin’ Around BBQ Showdown in Young Harris, GA. He had very nice walks with 4th in ribs and 2nd in pork.

Bill thanks for the email.  When asked where do you go for ribs in Memphis, my home, I say “My backyard.”

So I can appreciate your statement below. 

What style do you prefer?

Stephen

Bill,

Bill,
I received your Competition BBQ Secrets Book today and read it from start to finish.  I was extremely excited to see you previously used a Lang Model 60 as I have the same unit.  Ben makes an incredible smoker and I have enjoyed it very much in the 2 years that I have owned it.  I was able to relate very easily to your style since I have the same unit and some of your tips we do the exact same way (especially ribs).  I recently entered a local cookoff (my first competition) after many years of cooking “backyard bbq” and having a deep passion for cooking.  I only entered one category (brisket) but did win 1st place out of 10 entries!! 
 
I have wanted for years to start competing but wanted to know every inch of my Lang Smoker before I actually tried.  I bought your book to take my BBQ to the next level and I am very pleased with all of the great info you have revealed.  Thank you!
 
I do have one request that I was hoping was in the book.  I read your time-lines on ribs, pork, brisket, and chicken for competition but would like to see your exact schedule of when you put each meat on the grill and take off.  If you light your fire at midnight, obviously doing brisket and pork first, do you take them off before you do chicken thighs since the temp is much higher?  Or, do you use separate units since chicken and ribs are cooked at different temps but probably are being cooked at the same time?  I would love to see your schedule of time-lines from first meat on, rotation off, to last meat on and off.  This would be extremely helpful for me if you are able to provide me with that info.
 
Again, what a great book and I will have it by my side as I start entering more and more cookoffs.  Hopefully I will get the chance to say thank you in person at a cookoff in the future.
 
Sincerely,
Brad

Thanks again for producing such fine materials…
 
This weekend, I competed in an FBA contest this weekend in Valley, AL. I went by your time line and followed along with everything… This was a very tough crowd. Big time teams were all over the place. Nevertheless, I ended up with a 5th in Brisket, 5th in Pork, 10th in Chicken and a 8th in Ribs.. Net result, a 5th place overall. It was a good day for the Smokin-AJ’s Team. I landed in the TOP 10 in each category.. I competed in the FBA a couple of years ago and that has never happen before. Thanks my friend for producing such great videos and a special thanks for STUMP’S SMOKERS for producing such a fine cooker.

Here’s Chatham Artillery BBQ’s schedule for the rest of the year…

Tryon, NC – June 11-12 – KCBS
Daytona, FL – July 2-3 KCBS
Greenwood, SC – July 9-10 – KCBS
Dillard, GA – Aug 6-7 – KCBS 
Kennesaw, GA – Aug 13-14 – KCBS
Amelia Island, FL – Aug 27-28 – KCBS
Lake Oconee BBQ and Blues Fest, Greensboro, GA Sept 9/24-9/25
Newnan, GA – Oct 15-16 – FBA
Douglas, GA – Nov 5-6 – National BBQ Festival – Non Sanctioned

Bill Anderson