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Try 5-spice powder with dark soy sauce if you want to make Chinese style spareribs. Try the red roast pork Char-Siew powder (available from asian markets) also. For teriyaki, use Yoshida sauce from Costo/Sams For heat, use Rooster brand hot sauce (Sriracha) I'm a St. Louis kinda guy. BB are...

I love my WSM and they are all I need. If I fantasize and money is no object, I like rotisserie smokers because I think they cook very evenly. If I'm competing, I'd look into an FEC 500. If some investor were to throw money in my face to open a restaurant, I'd look into an Ol Hickory or...

For contests, trim your ribs so there are only 9-10 bones. That way, the edge ones don't get burnt. Also ensure you're not cooking higher than 275 degrees. Spray with your favorite liquid after bark forms (about 2-3 hours depending on pit moisture and air humidity).

I use a portable Duracell inverter I purchased off Amazon for about $130. I've learned the hard way that electrical power at contest sites are notoriously unreliable. I use the inverter and it will run 24 hours to power my Stoker with 2 five-CFM fans. In summary, I don't rely on location power.

Injections are absolutely needed if you want to win. I find apple juice based injections work well for pork butts and beef broth injections work well for brisket. I don't inject my ribs or chicken as I want the natural flavor of the animal to come out in my end product

Pat: Use pepper for front-end heat and cayenne for back end. Give the CBJs a 1-2 punch! When I'm away from BBQ, I like to cook vegetarian and fish. I do an awesome grilled BBQ tofu. In fact, I served that during a catering gig for Keanu Reeves in Hollywood with my buddy Gary Notley, from Notley...

BBQ is my passion and I feel very privileged to be able to cook the only true American food well. We stole the pizza, hamburger, hotdog, noodles, etc. BBQ is the only authentic American cuisine. I cook from the heart and love to share my passion with whomever wants to listen. When you give...

Probe goes on top grate on the side away from the wings of the top grate. The wings of the top grate are used as "handles" to hold your brisket if your brisket is longer than 18 inches. Even if the brisket is curved upwards, it will shrink and fit your WSM during the cook.

One of my BBQ wisdoms is "Foiling is good!" Try it, it works!

There are 5,000 teams in the US and 9,000 books and BBQ on Amazon. That means there are at least 14,000 ways to cook BBQ. IMHO, there is no right or wrong way. The right way is when you produce tender, delicious, mouth-watering Q with the equipment and capability you have.

It takes a while for a WSM or any pit to develop the right aroma and bark/gunk on the sides and dome. I wouldn't recommend you enter a contest with a new pit. I season my new pits by cooking bacon strips or scrap pieces of meat (e.g. pork trimmings) to generate oil vapors, smoke, and grease to...

California CBJs like sweet, strong flavors, and spicy Mid West CBJs like very sweet and bland Although these are generalizations, I've found we score higher when we follow these guidelines. I don't think you can win if you don't sauce your chicken, ribs, and pork. I prefer a thin sauce as I want...

You can do decent Q in the oven in your kitchen. Here a secret tip for oven ribs. Spray some liquid smoke and apply a little Morton tenderquick on your meat before you sprinkle on your rub. Roast in oven at 300 degrees for 2 hours. Cover in foil with 1/2 cup apple juice. Check for tenderness...

May your temps never spike Rick!

At a dinner party at my place, guest will likely be treated to whatever fresh produce and ingredients Harry might find at the farmers market or seafood store. Examples include: http://slapyodaddybbq.com/06%20CulinaryArtistry.html When I'm cooking and eating with my kids, I prefer to fix simple...

OK Mr-Thom-Emery who mentored me during my rookie days in 2008, I did purchase two TPens so I won't need to borrow it from neighboring teams when I compete! ;-)

Mark is an accomplished cook and is very humble. I count on him to keep me from screwing up during contests. Our team would never have been able to achieve the success we have if were both not great cooks. Mark and I have known each other since we were 6 years old. He's like a brother to me...

Contact Virginia from Chickenhat.com. I am working with her to put out some Slap Yo' Daddy inspired chicken hats with a flame design. Get them before they run out.

Maybe in the summer. I was contacted by a rep from the PNWBA to come up to teach a BBQ 101 class. Hopefully, the rep (forgot his name) will follow through. Would love to come up to meet everyone!

Brisket are hard to cook well so a full-court press is needed: inject, rub, sit, more rub, smoke @ 250; foil, mop, pull at 203, remove point to make burnt ends; slice flat; present both cubed point and flat slices