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Hi Erich, There's no doubt that the folks you mentioned have a great natural ability to cook, and taste food. But I really think it's all the little details that sets these cooks apart. They don't ever say "That'll be good enough". They go the extra mile in every little detail. I know a guy that...

I don't use mustard on anything. I just don't see a need for it. One of the great cooks of early competition was John Willingham. He once won the American Royal and Memphis in May, in the same year!! In John's book he talks about the rub mixing with some of the meat juice to form a paste that is...

Enhanced meat is something we all might as well get used to, because it's selling well. I don't think most consumers even know about it. I also think it keeps some overcooked chicken breasts and pork loins from getting all dried out so some of them probably like it. I do try to avoid it, but non...

I've heard about the lack of oxygen being a problem, but the few times I've cooked at altitude I didn't experience it. Use your thermometers and you should be fine.

For competition I have two large Big Green Eggs, one XL BGE and a Fast Eddy/Cookshack 100 pellet cooker. I have a business relationship with both of these companies, but it's not because they just bought me out. I approached both of them because I like their stuff. I use them both at home too...

Hi Scott, I cook all my briskets and butts fat side down. I trim almost nothing off of them. I guess if I was cooking on an offset where the heat was primarily from the top, I'd re-evaluate this, but on a WSM I'd always cook fat down.

At this point I always go with my instinct. I think the science is a good place to start, and you sure need to understand it, but to be real good you'll have to turn it to an art. Your creativity is what can set you apart from everyone else.

First off, you have to realize that Sam's etc. are not in the meat business. They are resellers just like almost everyone alse. Most small butcher shops are buying boxed meat from the big producers such as IPB, John Morrell, Seaboard Farms etc. and it's the same meat as Sam's, but they'recutting...

Hi James, I never soak any wood. I figure if I'm keeping my lid on and my vents closed, it will burn slowly.

For a cookoff or big catering I hold the hot butts wrapped in foil in the hot cooler. Once you pull the pork it starts drying out fast. For smaller jobs, you can foodsaver it quickly, cool it down and heat it later. Last but not least, after pulling and during holding you can wet it down...

Yeah, either that or Tommy's sharing the stuff I tell him. I'll have to have a talk with that boy. I've never tried the rub recipe. I don't have the video.

Hi Brad, Yes, it does sound right. Once the ceramic gets all warmed up, there is very little fire required to keep a low temp. There is also very little air flow so the moisture that is cooked out of the food remains in the atmosphere within the cooker. A Jedmaster has the similar situation and...

Hi Willie, I was having the same problem last year, and ike you, I thought my pork was good. Then I was cooking with Chris Lilly, and he gave this injection recipe out so I tried it and my scores have improved, although I don't like it as much. I actually tried to get a little more out of him...

Yes, that's another good one by yours truly, but it's only available in 10 lb boxes and only through hawgeyesbbq.com

That's probably the store. They bought 200 books so it's no wimpy neighborhood store. I plan to try Montgomery Inn while I'm there. I was recently told that the ribs are cooked in some kind of smoker/oven that they load with a forklift.

Hi Phil, I am familiar with it and I like it a lot. It's not very popular around the country because they all get shipped to you guys. I know the cooks up in Seattle use it as a catagory once in a while, but I've never seen it in competition.

Hi Paul, If you're talking about making your own, a good start is 1/2 cup salt, 1/2 cup turbinado sugar and 1/4 cup brown sugar. Then add what you like. Chili powder, onion, garlic, cayenne, black pepper, cumin etc. Try not to get too out there, and try to get it all balkanced out. Then try it...

Hi Dennis, I'll be at some big Kroger store in Cincinatti July 9th. Come by and say hi. I haven't yet seen any of the super trends go away, they have evolved some but they are staying put. I worry that there will become a benchmark much like there is in Chili cookoffs, and all the originality...

Hi Peter, I haven't tried the fake smoke ring either, just never felt like I needed to. I don't know that you can really tell the difference, but I'm sure that I don't care. If you're judging, it's not your job to decide if it's fake. Even if it is, it's legal. Does it look good? Judge it for...

Hi Kevin, For butts and briskets 225 is fine, but I think 235 works just as well, and gets you done a little quicker. For ribs and chicken, as well as pork loins and tenderloins I think 275 is better. I find that at 225 these things are done before any bark forms. I also think the lean cuts...