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The Ga. Fl. Tailgate BBQ Cookoff is held in downtown Jesup Ga. and all alcoholic beverages have to be in a cup. But nobody cares how big your cup is...heh

Anybody ever tried one?

Please add us to your list of must Cook events this year... $10,000.00 GUARANTEED... Jesup, Ga, OCT 21-22,2011, FBA Come spend a couple of days "BBQen" in beautiful Jesup,Ga. We would love to share our southern hospitality and promise you a good time...Bring your family to enjoy the...

I'm smoking a glazed ham for Christmas dinner. We usually have turkey but we decided to go with ham this year for a change... Merry Christmas everyone...!!!

Yep... Same deal... If it sounds to good to be true, its usually not... Thanks Guys...!!! Back to my quest!

I have been searching Craig's list for the past three weeks looking for a charcoal grill. I still haven't found one but I ran across this today. A Weber 2780301 Summit S-670 Stainless Steel Liquid Propane Gas Grill. It appears to be new, still in the box. This is obviously not what I was...

It seems to me FBA judges like ribs sauced and sweet... GBA recently had a rule change and I'm not sure what was changed. However last year you could include a cup of sauce with your turn in. Judges were instructed to try the entry with and without sauce and score the one they liked best. If...

I've always cook a butt with the bone-in. I've never injected one either, however I've seen guys do it in cook offs. It's just so much easier to add rub to the meat after its pulled.

I plan on grilling pork loin steaks for Friday's supper and smoking chicken quarters for Saturday's supper... we'll use the leftover chicken to make smoked chicken salad for Sunday's lunch.

I totally agree Dave... I smoke meat because I love that smoky taste. I just can't tell one wood smoke from another. However it's really a blessing. What wood to use is one less thing to worry about... lol

Some of the points that Dean made in his post I didn't totally understand. I don't mean to be critical of his post but more my lack of knowledge of the subject matter. However I totally agree with the following points. " My palate isn't the most sensitive in the culinary world, but it tells...

It doesn't appear to be a packer cut... The point has been removed or most of it anyway. I thank it's a flat.

The hams turned out great. The glaze I used was sauté garlic in butter, white dry wine, apricot pineapple jam, balsamic vinegar and coarse ground mustard. I thought it was delicious and it really look good on the ham. I've decided to cook a ham instead of a turkey this year for Christmas. I'll...

Thanks Guys, I appreciate your help...!

I was asked a couple weeks ago to cook four hams for an Elk's Lodge meeting tomorrow night. Being from South Georgia I assumed we were talking about fresh pork hams to be barbecued and served sliced or chopped. I received the hams a few minutes ago and was surprised to see four pre-cooked...

http://www.localharvest.org/po...red-fresh-C8351?r=fr

Wood is wood ... LOL... as long as it fits in the smoker your good to go...

LOL...Thats probably true John... It also requires a lot more hands on ... I don't recommend walking away from the job very long. I turn the meat often. I'm looking for a little darker and heaver barking of the outside meat. I use a lot more wood in this process and you can expect flair ups...

I cooked butts on my 18" bullet all the time without the pan... I love the smell and taste of the fat dropping in the hot coals and smoke wood. It reminds me of the smell of cooking pork over an open pit. Old time barbecue... Man Please it can't get no better...!!!

WOW .75 brisket... Reminds me of the good old days...