Recent content by M Morrill

I use an Instant Pot to reheat mine. It's ready in 10 minutes and retains moisture. Useful kitchen tool as well.

Scott, I have competed in 2 of the Guinea Pig comps in So-Cal. All the meat is supplied and it does not level the playing field. If anything at all, it slants the advantage to the more experienced teams. Sure we all start with the same meats but remember, your meat is being supplied to you. You...

Robert did an incredible job on a first year event! We made the 7 hour drive up from San Clemente and it was well worth it. We will be back next year for sure. We still have two more events down South that you can attend. Good seeing you at the event.

Boneless will allow you to get more rub on the surface of the meat as removing the bone exposes more surface area. Other than that it cooks nearly the same (sometimes a bit faster).

Without knowing your cooking temperature I would guess that your biggest issue is cooking temperature. I cook at 275 and a 6lb butt would normally be done around 6.5-7.5 hours maximum. Generally wrap with foil (tightly) and pull between 198-203 depending on the butt. They all cook up a little...

We will be there as well.

Sandy, Take this for what it's worth. Bob is right about it being a little late in the game to be making significant changes. Here are a few things that will help you out for this comp and anything you do going forward. 1. Build a timeline. We use a spreadsheet and adjust it as needed...

You get what you pay for. I have been using 2 Impact canopies that were retired from our marketing fleet. These canopies have been put up and taken down literally hundreds of times before I started using them. Night and day from the cheap recreational stuff. I have used them at least 25 times...

You missed some really off the chart steak sandwiches on Friday night! Was a great comp for sure. I am sure we will cross paths again and I will gladly take a new TVWBB pin. We are wrapping the trailer soon and may have to throw up the TVWBB logo somewhere. Mike

Rad Fondo BBQ will be cooking. We will be in the outer lot (outside of tunnel). The walk to the judges is a bit long but it's pretty peaceful out there. Look for the Shimano tents.

You can turn in your ribs with no sauce but you will likely have more success with a nice sweet sauce. A good resource for ideas for your turn in boxes can be found on Facebook. Search BBQ TURN IN BOX CRITIQUE. You can check our website as we have results and pictures for each event we competed...

Size really isn't all that important in pork butts as most commodity pork is between 7-10lb range. It's the money muscle that makes all the difference. I try to find two that are similar in size. We have found that 16-18lb's on the brisket works best for us. Would like to find bigger but it's...

Check out RAD FONDO BBQ on fb. We will be adding a lot more content and bring the website back up from the dead. Just wrapping up our rookie season so if you are looking to start competing you can learn from our mistakes.

I just spoke with the promoter and there is still room for a few more teams in the amateur ribs division in Indio. If you are on the fence about your first competition this is an excellent way to start. The location is great and there is a beer and BBQ festival happening at the same time so...

500-600 is about what we spend on a comp. That includes food and drink, entry, fuel, meat, rubs and sauces, charcoal and wood. This does not include things like tables, paper towels, cutting boards, wash tubs, etc... It would be easy to spend a lot more but that's about average for us.