Recent content by Willy T.

"The Big Pork Injection" in Ray's book is really good.I thought it gave the pork a awesome flavor.A good balance of sweet and salt.Seems like it made the smoke flavor enhanced. May try it again.It just didn't hit at the last contest(Tryon).But, everyone thought it was good. Willy T.

Thanks Doc and Brad I'll give it a try.I've got the video.Do you use the rub recipe too??? You know Ray,Tommy Houston gave me the same advise in Tryon...It must be that great minds thing or something Thanks, Willy T.

Hey Dr., Great Book!!! I need advise ...I'm really struggling with comp. pork.Been competin' 5 yrs. and seems pork is my Achilles'heel .We trophied once last year(2nd)but with no results since using the same method.I think I've tried every way to turn in..sauced,not sauced,rub...

Two of my favorite reading/recipe books have been: Barbecue America & Grilling America by Rick Browne.Just interesting reading about his bbq pilgrimage across the US. Two of my favorite bbq recipe/teniques have been : Paul Kirks Championship sauces and Barbecuing & Sausage-Making Secrets by...

I tried a glaze out of the Southern Living Magazine that was simple and pretty good.... Praline-Mustard Glaze 3/4 cup brn. sugar 3/4 cup dijon mustard 1 cup maple syrup 1/3 cup apple juice Place ham in a pan. Stir together brn. sugar and mustard and spread on ham.Stir maple syrup and apple...

Bob, Not sounding smart,but to me brines are the waste of money.Especially with everything being injected with brine from the factory these days. There are many rubs that can be made very cheaply. Salt,pepper,sugar,and chili powder is pretty cheap and is in most spice cabinets just wait to make...

Dennis, 175 to 180 internal temp. has been good slicing temps for me. Willy T.

Steve, Another sign.Watch the bone loosen from the meat. Kinda like a built in thermometer. Willy T.

Hey Darrell, For me marinades work best for penetrating flavors into the meat.For rub,take your fingers work them under the skin and apply the rub(leave the skin on).Injecting and flavored brines are other options.Hope this helps. Willy T.

Ben, I've been applying mustard to the meat before my rub and getting a real nice bark that way.Leave the foil off all together.Wrapping in foil will steam the outside creating a soft bark or crust. Willy T.

Hey Kirk, You are right.Pull the flat when it's done,seperate the flat,and finish the point.Sometimes when I notice the point is alot larger, I won't trim the flat at all and cut as much fat out of the point end as possible to try to even the brisket up as much as possible. Hope this helps, Willy T.

Got 80lbs of brisket flats,4 butts,and 4 shoulders on for my company picnic tomorrow. Played around with a new rub to see if it good on briskets.Didn't inject the pork this time, justed rubbed them and let em' ride. Willy T.

Congrats Raine!!! Looks like I'm going to get lesson from ya'll on ribs.I cook three good catergories and then blow ribs all to pieces.Brain must have done some raising cain about something for such a great finish. When can we start placing orders for the relish? Hey Dale!Great to meet...

Raine, Haven't heard about the north/south.Alot of things flip floppin around down there.So that probably hasn't crossed there mind. Be at Kings Mtn. friday probably close to lunch.You know electrical consults at a contest can be pretty costly.LOL.. See Ya'll There, Willy T.

Hey Dale, Try to run the kettle without the waterpan.The drier air may help crisp the skin up.I wouldn't go too hot with a sauce.I use a buttery sweet baste on my chicken and works pretty well around here.Didn't win with it but stayed in the top ten with it. I will also be at Kings Mtn.What's...