Recent content by S.M. Swanny

My thoughts are that they were boneless thighs rolled up like cigars then the skin was wrapped over that, then prepared like the rest of the entry then sliced for presentation. I don't remember them having a taste profile different than the chopped or the thighs. I just remember it being a...

I don't have a copy of the scores so I can be 100% sure of the scores I gave and I can't speak for the other Judges at our table; but. . . In FL BBQ Assocation contests there is no garnish in the box. So, the one entry was a white box, with white meat chicken pulled off the bone, covered with...

I was a judge at the competition Russ cooked in last weekend. Five of the six boxes were thighs, all uniform in shape and size as possible. The flavor tended to be more spicy than the sweet that has come across in the past. I can't really remember; but, at least four of those boxes had thighs...

I hope I got this in the correct forum. I have read plenty on the art of cooking brisket and understand that a brisket is done when it is done; however, when I read that a person started with a certain size brisket and then trimmed it is the estimated cooking time on the original weight of the...

Thanks, Russ. Ricky is the one who answered my post and spoke to the weighted score but, for some reason, he didn't answer any of my follow up questions. I guess he is busy. As you say, as long as the same weight applies to everyone it doesn't make much difference. Hope to see/meet you in Ocala.

I asked this question on the Florida BBQ Association forum but received no reply. If anyone here has an answer/opinion please reply. According to the Florida BBQ Association Judging manual there are six judges per table who can assign a maximum score of 30 point per single entry. Regularly...

I am planning on entering the Backyard event. I walked around the site the year that it rained the night before and turned the place in to a mud pit. I didn't go last year. Any advice for a Backyard cooker?

Brisket for Christmas Eve using the WSM. Using the rotisserie ring on my kettle for the Christmas turkey and heating up/adding smoke to a spiral ham using my Genisis. Thus far the ony thing not getting a workout will be my Smoky Joe.

A friend asked me to cook up some butts and a couple of briskets for his party this weekend. I told him to got to Sam's and ask the meat guy for two "packer" briskets. What do I get? A 6.8 pound and 3.8 pound flat. I feel comfortable attemptping the 6.8 pound flat; but, I have never attempted...

Thank you, Sir. The cheesesteaks were a hit; so, hopefully the ribs will be just as well received. Steve

The local groger had prime rib for $6.99 per lb. I decided to cook up some cheese steaks this weekend for the ball games and ended up getting a 9.5 pound roast; sliced fairly thin. Now I have around 2 ponds of the bones left that have about 3/4 inch of meat on them. There are four bones...

Aside from Chicken I don't think I have ever bought anything to put on the smoker from Publix. Not sure why; I could sling a dead cat and hit a Publix in any direction from my house. Most of the pork is trimmed and/or deboned. I was able to get a case of tri-tip roasts from them that turned...

Don't rule out the damp charcoal theory. I live in Florida and it took me a few tries and suggestions from this site before I started keeping the charcoal out of any elements, sealed up, and dry. I have not had any low burn, low heat, wood not burning problems since.

Evan T. I bought an 18oz jar of Pineapple/Apricot preserves at my local Super Wally World. In fact it was Wally World brand. Them was some good, good, good wangs!

Thank you, thank you, thank you all. I'll give the suggestion a shot next time I use the Q200; most likely this weekend.