Recent content by Jay Lopa

In a comp. does chicken have to be smoked or can it be grilled ???

Do you have to use bone in skin on chicken or can you use boneless and skinless for comps?????

I always pull pork butts at the end of any cook whether we eat it or not it makes for a better reheat But I would think put it in an oven at 200 bring up to temp 160 then pull it.

Erik I do that a lot but most of the time it is for grilling not smoking they do make for a great grill that way

Grilling Italian sausage with some red potatoes with garlic and onions that will be tinfoil and grilled and also a few grilled portabellas

Jeff Your ribs look GREAT hope you do well in your next comp.

Joe Going to grill some pork chops

Joe very nice job how was that tropical bbq sauce on the ribs

I only use one rub that is FULL THROTTLE HOG RUB I think it complements all meats

Pinny I think that if you soak your wood chips to much and they smolder a lot you get an off taste sort of bitter I only soak my chips for 15 min.

Fatties looking gooood

Was that a packer? How big? What temp did you pull it off at?

That looks good how big was that chuck? And how long of a cook? What temp did you take that off at?

Did you cook them on the tin foil the whole time???

In my opinion if hickory is the king of hard wood than oak is the queen of hard wood, nice flavor not so heavy as hickory and with the two of them it’s a nice mix. Also you can mix in a little apple for its fruitiness