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Consistent temp is key to good BBQ. So is meat choice, preparation, rub, mop, injection, schemers, marinades, sauce, etc. but that's another story. Here's my competition formula: Butts and Brisket - 250 degrees Ribs and Chicken - 275 degrees

I tasted some of the winning entries while competing in the mid-West on the show. They all had one thing in common - very very sweet. So I went out and purchased all the sweeteners I could find. I also added powdered honey to my rubs to make my entry sickly sweet. I think our placings picked...

Hey Phil: I used to fly to Perth, Melbourne, and Sydney while I a 747 second officer for an Asian airline. Got laid off during the 1980's oil crisis and ended up in the US after that. I've had great food down under and lots of Aussie BBQ. Too bad the Outback chain in US (opened by clever US...

Cooking for comps is very different than for friends and family! Flavor profiles for CBJs are regional and you've got to adjust your recipes to win. I'm proud when I win trophies and cash. To do so it's all about cooking for the judges and not myself. If I do a catering event, I will do a...