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I believe pineapple juice has a chemical in it called "bromelain" (spelling?) that breaks down meat and can turn it to mush. I don't believe anyone uses pineapple in their pork injection. Most teams use apple juice or peach juice.

That's good advice for any part of the BBQ process. What temperature to cook on? What internal temp to cook at? Foiling vs Not Foiling? Wood choices, etc. The list goes on. BBQ can be both simple and extremely complex. It is still amazing to me how many different opinions I hear watching...

We've had torrential rainfall lately here in South Carolina. We've already gotten over 2 inches more rain this month than the historical average (and we've got 10 more days of July!). It's been raining every flippin' day so it has been a bit of a damper on my grilling. On the bright side, the...

Sounds like great advice, thanks. I will plan not to participate in the Anything Butt. I think I will have my hands FULL with the 4 meats!

Hey Nick, where was the pic of half dome taken? Looks like you were either up on Sentinel Dome, or maybe at Glacier Point. I went to Yosemite with my family 3 weeks ago. It was awesome. I think we got the best views from the hike to the top of Sentinel Dome.

Another question, this contest I am trying to enter says they reserve the right to deny any application. I'm sure that's just standard legal procedure and all contests say that. I guess what I"m wondering is do some contests deny your application if you don't have enough experience? It seems...

In your experience, is there much of an advantage for using a garnish vs. without? From watching BBQ Pitmasters, I thought you HAD to include garnish because everyone does; however, I found this website called bbqcritic that shows judges reactions to various boxes, and they gave some favorable...

I just thought of another newbie question... Does the contest provide the materials (lettuce, parsley) for the garnish, or does each team have to bring that?

Just to clarify, you mean the meat cannot be marinated before inspection, right? I could have a marinade mixed up in a glass bottle or tupperware dish, right?

Hello all, After having a WSM for about 3 years now, I feel like I'm ready to take the next step and try a competition. I picked one out in 3 months that is close to me and looks like a good choice. I have a couple newbie questions that I haven't seen addressed in either the contest...

http://www.mainstreetlaurens.org/archives/129 Are any of you guys going to this competition? I've been backyard q'ing for about 3 years now, and am now looking to get into comps. Am thinking of making this my first comp. Does the fact that this comp is listed as a "state championship" comp...

$2.28/lb Columbia, SC USFS Chef Store (newly opened-amazing prices on meat)

Well it seems apparent than they aren't considering going back to the first season. I think you have to take into account that this show is aimed at the US general population and not the relatively small BBQ cult of society. If the show only appealed to people like us, they probably wouldn't...

Just thought I would mention that Dish Network added Destination America to their America's Top 120 package. I found this channel a couple days ago and set a series timer for BBQ Pitmasters. I'm guessing the episodes I've watched have been season 3 or season 4, not sure. Either way, much...

seems like your window is a little long IMO. A 6# butt shouldn't take more than 10 hours. I would think that you could start as late as 10:00 or 11:00 and still be completely fine. Of course, there is nothing wrong with the meat getting done early. It just may not taste QUITE as good, as it...

Seems like a pretty good deal to me. Looks like about 7 pieces per bundle. Each piece can produce at least 10 chunks I would guess. 70 chunks for $3 is much better than you'll find at a store.

They are opening one in my town (Columbia SC) next week. Amazingly, it is only the 3rd one in the US behind Oklahoma City and Charlotte NC. Normally our area is behind the times. Example- we just got a Whole Foods and Trader Joes within the past year. Anyways, from what I've read about the...

It contains apple cider vinegar. That is all I can say :) Jim, do you have any thoughts on whether cutting through the bone would cause any problems? As another poster pointed out, maybe I actually cut through cartilage and not bone. I really don't know. I just know it was pretty darn hard...

I washed them off thoroughly with water, then placed them in my secret marinade. Didn't see any issues with the bones, just being paranoid.

I watched one by charbroil on youtube initially. I've since watched Chris's video today, but I had already trimmed them last night. It was the first time I did it and I waited till about 9:00 which is late for me on a week night, so I may've rushed it a bit. Do you think there is any risk in...