Recent content by j biesinger

Can I get a hallelujah!?!?

thanks everybody! I just finished catering a family wedding with another 4 briskets, 2 pork butts, and 22 racks of ribs. I think I'm going to take a little break from smoking :p dinner was $45 including the 3 courses and the shared platters. I didn't set the price, and all the meats were sent...

I haven't been around the vwbb much these days, but I'm still cooking on my wsms harder than ever. Due to a cancellation of a local contest, my comp schedule went down to only one this year, so I talked a local chef/restaurant owner, whom I've developed a friendship with over the years, into...

Excellent Try tossing a foil pack of allspice berries in with the charcoal. Jerk it traditionally cooked over the wood of allspice trees, but it's pretty pricey so I fake it with Apple wood, cinnamon bark, and allspice berries

Thanks everybody. This was mostly all experimental, so I was really psyched when it came out as well as it did Not like we used to. We had family living in Manhattan, but they have since moved to NJ. I suppose that's a major compliment from a red wings fan ;-)

I dig octopus, but sourcing them can be tricky. I usually pick one up when in Chinatown NYC, as they usually have frozen 5 pounders somewhere. But if you've ever cooked a 5 lb octopus, you know it looses a ton of water weight and ends up pretty meager. Tried of playing around with little guys...

Nice, that's exactly what I needed

Let me see what I can figure out. Like I said, they do not list this particular product on there site, and last time I talked with my guy, I was a little uncertain where it came from. The other problem is that these briskets might not be consistent, so far one was good, and one was great. Good...

It's like my least favorite thing in the world to do, and still don't have a good way to do it. At least these are fairly new, and still clean up pretty easily. I even tried power washing them once and now have grate imprints in my driveway

We've been assigned site G424, in case anyone wants to find us

Yes. My bro-in-law lives in KC, so he's going to round up some help for the open so I don't have to go hard two nights in a row

Thanks All! I check in from time to time. If this forum had a "like" button, you'd notice me more. And don't worry, if I have something worth sharing like this guy, then I'm posting it. hard to say. I have seen 2 so far, and the other one was really good, but nothing like this. If I knew...

I cooked my first brisket exactly 7 years ago. It was a practice for a comp a month later. I went hot and fast, and it was good. I did the same thing at the KCBS comp and ended up 5th out of 50, and was pretty proud. After 19 contests, brisket turns out to be one of our stronger categories with...

Our recent GC earned us entry to the Royal Ivitational. I'll be on the look out for TVWBB members so be sure to stop by and say hi. And as a Royal rookie, I'll take any advice anyone wants to offer

Congrats Eric! I'm always happy to share