Recent content by Terre Hooks

I want to jump in and say that I'd never put poultry where it's juices can drip on meats below. Too much risk of cross-contamination.

Wow....no one has replied? There are several sources for mail-order Waygu/etc brisket. I would practice, practice, practice on some Restaurant Depot/Sam's Club/etc Choice grade full packers before spending +$100 on a Waygu. I think a brisket with the flat cooked to 175°F internal will be...

I just posted my pics of the hinge installed on both the 18" and 22" WSM in the other thread. It works just fine. The cooker does not tip over or 'wander'.

I have the hinge installed on both an 18-1/2" WSM and a 22-1/2" WSM. Both went without any baby momma drama. I did have to loosen the top flange on the 18-1/2" and make a minor adjustment to relieve some binding, but it was all good. I have no regrets about putting it on either one. Lifting...

Late the party, but if you will stand the butts up, blade down, you can get (4) 8-10 lb butts on an 18" WSM. We've done it several times in competition. I'd rotate the meat after 2 hours and wrap them after 5 hours. You are looking at 9-12 hours possibly.

I would advise against listening to people telling you to pull the meat off at 195F. IME, you really can't cook the large meats to temp. I really don't care what other people do... I cook them until they are done, meaning that large chunk of tough, white meat in the middle of the butt is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: to say that this is a simple matter of handing out more awards misses my point. I understand that there isn't a ton of money in any given...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom L: The $110 for brisket...is that 1 brisket? What kind of brisket is used at comps (in general?) Thanks, Tom </div></BLOCKQUOTE> Yes, one 14-15 lb...

We were packing up on Friday after the Best of the Best invitational competition last year...the team behind us was there getting ready for the open the next day. They had a 5' diameter fire ring full of glowing-red lump charcoal they had been working for an hour, getting it ready. I think...

Are you suggesting that it be mandatory for a contest to have a huge purse and pay out through 4-5 spots to ensure the competitors at least "break even"??? I sure hope not. Yes, you are correct. If you are concerned about the contest being a money-maker or covering your expenses, you should...

Yep, the clamp on lights with some 23w or 18w CFLs...those and some light gauge extension cords. Keep a couple of extra lamps (CFLs) in the box in your tools/etc. in case you break one.

Do you think you are going to make money competing? If you are worried about a 1099, save your receipts and record your mileage. But doing that may make you sick after a few contests. I assure you unless you win GC 3 out of 4 contests, your expenses will more than cover your 1099's.

Oh yeah, we don't vend and we won't do People's Choice unless it is blind judging and the organizers handle it. We won People's Choice at Dillard last year and that was $300. Great pay for that.

We did about 12 contests last year. Most were GBA (GA BBQ Assoc), 3 KCBS, 1 FBA. We won the Pork category for the year in GBA, got called at every contest except 1, had 2 wins in pork, all but 1 top 5, several top 3's (finals) in ribs and loin. In KCBS, We had 1 win in pork, a 6th (out of...

Congrats. I was there spectating. I wanted to stop by and say 'hey', but you always had a crowd. I love to see the Webers at these big events. We will be representing with them at The Best of the Best this weekend.