Search results

Hi Randy, I'm a White Sox fan, so I don't usually help Cub fans, but I'll make an exception for Chris. I don't see these alleged strict regional styles of BBQ. I see a tradition of using what you had growing in the woods by your house, and cooking what the farmer down the raod was growing. The...

Welcome to the world of BBQ Cookoffs. It's a blast. I always cook two butts, need the meat, two briskets, just can't take a chance on one, three slabs of St. Louis cut ribs, and about 15 pieces of chicken. I sometimes buy more ribs, but I pick my three comp slabs, and cook the others for Friday...

Hi Art, I'll agree that cooking BBQ is a combination of good ingredients, good equipment, good procedures/consitency, but I'm not so sure about the luck part. With enough experience you should be able to know what to adjust to make everthing you cook come out well. I think we all arrive at our...

Hi Tom, Yes it should and thanks for catching it. Here's the correct recipe. Spicy Margarita Marinade Here’s perfect spicy Southwestern marinade for shrimp, chicken, or fish that’s headed for the grill. 2/3 cup tequila 1/3 cup triple sec 1/3 cup fresh squeezed lime juice 2 tablespoons...

I'm not exctly sure what the question is, but you seemed to be talking about wood, so I will too. First off, there isn't a chapter devoted to fuels, I'm not sure where that came from. I do discuss it, but I'm very much of the school that says you can cook good food in many ways. I draw the...

Hi Chris, and hi everyone. This should be fun. The short answer is, that my book is the only BBQ book written by a guy who is still competing and winning. With all due respect to my fellow BBQ authors, they are retired or at least semi retired competition cooks. There are others that have...