Recent content by Mike Adams

hopefully i can keep up with break neck pace of one contest a year.... Thom, we are Inhale BBQ (a name change from last year). Look forward to meeting you.

I entered. Last year's OC contest was my first....this will be my second! Hoping to get another 1 or 2 in this year too.

Thanks Gary. I made my own sauce - I should probably strain it to get rid of the chunks, but I like the chunks!

Getting ready for first comp in June. Chicken skin and color need some more work, but they tasted good! Did both spares and bb's - going with spares for sure. I just can't bring myself to drench them in butter like Pittmasters. That grosses me out...

IMO its just OK. I wouldn't make a special trip there, but if you're near by its worth a try. The beer selection is always great, but I think the Q is average.

It was a costco 2 pack total weight 16 lbs, one was slightly bigger - so probably 9 lb. I think the average temp was around 330 - with a few ups and downs. I foiled after 4 hours (butts were @165) with a slight saucing when I foiled. Tons of juice to pour back on after pulling - didn't need...

I've had great success with the high heat brisket from here, so I wanted to try a couple of butts. It turned out great. Total cook time was 6 hours (should have been less, I pulled them off at 205) and I don't see any reason to go back to the 13 hour overnight cooks. Thanks again for all...

9 racks of BB's in the 22 tomm and 25 or so chicken legs and breasts in the 18. With that amount of BB's, it seems like it will take longer to get up to temp, but when I do should the cook time take any longer?

Great thread guys. I tried my first high-heat brisket the other weekend and it was niiiiiice. I had to prop the door open a few times, but it finished in 4 hours. Most of the freeloaders that came over weren't real excited when they heard brisket - but they made a quick 180 after the first...