Search results

Found out the other night that we were second in chicken and second in brisket as well. Tied for first in taste on both entries lost out because of our tenderness scores.

I had "lost" this recipe. It's on a PC that I don't have the password for. Came back to get the basic recipe again. Not sure if I mentioned it but I took this recipe and modified it a little adding one ingredient. I dubbed it my No. 6 sauce. I added a splash of black coffee and use it for my pork.

Excellent turn ins.

I have a B that has been retired, and a couple of Cs that I have never cooked on. I think I took a DA and and a DH. My buddy had the other two.

We took some, but I'll never figure out how to get them on here. :D

Hey everybody. I haven't been on TVWBB in quite a while. Good to be back. Wanted to let y'all know that a buddy of mine and I cooked a small 9 team non-sanctioned comp a week or so ago on 4 WSMs. We placed first in ribs, first in pork, and were "Grand Champions". Neither of us had cooked a full...

I grabbed several bags myself a couple of weeks ago. Great products from a great company. Best wishes to Mike.

Update!! Sorry for resurrecting an old thread guys, but I wanted to update you on the employment situation. I have been working for a friend doing cabling jobs (LAN, security cabling). The job has been very physical but fulfilling. It has kept a roof over our heads and food on the table...

This. When your fire dies I would measure the center section (top and bottom) the charcoal bowl and the dome to make sure everything is round. If anything is out of round give it a bear hug to get it back. The bottom of the center section frequently gets out of round in handling. Catch temps...

Overheard a cook at the first BBQ contest I attended: "I'm not saying my chicken was raw, but a good vet could have saved it."

This is a picture of me (the short one) and Zac taken last weekend. Zac's family and our family have been friends for many years. He graduated from our local high school in 2015 and spent a year deciding what it was he wanted to do with his life. During that year he decided that he wanted to...

Thanks for the kind words all. I have a job offer already. Not sure if it's what I want to do now or for the long term, but it is income. A former co-worker needs some help with his new business venture. He knows I am not desperate, trusts my ability, and accepts my need for flexibility over the...

No pic, but the Kids and I absolutely love Sobelmans Jalapeno Ketchup. Available at Sobelmans in Milwaukee, might be available on line. Good stuff, Maynard.

When I arrived at work Thursday 3/17 my manager was in the conference room. Unannounced. Not a good sign. I asked what he was doing there and he said he was there to talk to me, and that he wasn't bearing good news. He informed me that the company was going through a "Reduction In Force" and...

You stole that! I can't stop buying them either. Well I have for now, but am always checking CL for a great score. Besides the SoDT seems to think eleven WSMs is enough.

Not only is today Thanksgiving, but it is also my oldest son's 18th birthday. Happy birthday Joe! Your mom and I are very proud of the young man you have become, and we look forward to the many things you will do in the coming years! And a happy Thanksgiving to all of the folks here on TVWBB!.

Block the wind and you'll be good to go. I have cooked on my WSMs when it has been more than -20 F. Might go through a little more fuel, but it's not hard to keep temps up.

Sticky kettle lid vents are easy to clean. Use a degreaser like Greased Lightning or one of those orange products and some dental floss. You can do the math. Can't use that method on WSM lid vents because there's stop tabs.

Yep. It also has the raised Weber lettering on the vent, it has single screw wood handles that were introduced in the early 80's, the wheels are not 60's or early 70's vintage, and it has the One-Touch cleaning system. I can almost guarantee there is a date code on that exhaust vent.

Congratulations on your new WSM and good luck with your first cook Chris. That seems high (IMO) with all of the bottom vents closed. But if it's running fine don't worry about it until your cook is done. When your cook is finished, and the top and bottom vents are all closed, the WSM should...