Search results

I am. Just put it all on at 5:15 am. Smoking 50+ lbs of pork for my nephews rehearsal dinner. He also wants our chicken so I am cooking that Sunday. Going to cryo vac it all for next Friday night. Makes me feel good that he & his sweet bride wanted Uncle Dale to cook for them. They had enough $...

I am embarrassed to let people know how many of the top competitors rubs that I have tried only to find myself thinking, "there is no way that they use this stuff". Maybe most do but I dont believe it. lol I just dont believe it. One of the best tips I have taken from Kevin is the saltless...

Looks really good!

Spares on Saturday were the best I ever made. Today "Labor day" we are cooking spares again and chicken.

The jalapenos that I grow are too hot. TOO HOT! I dont know if it is the soil or the strain of pepper but Im talking habanero hot when green. Not all jalapenos are created equal.

I am with George C on this subject exactly. 170, thats a nice chewy brisket!

All year for me. When I crave it, I cook it.

Moist , tender, got to have smoke, good savory rub with a light coat of sauce late in the cook. I prefer a rib that is a tad spicy but the sauce has to be set. No sauce on the side for me.

I just got back from Madison Ribberfest helping my bud Podge from Moonswiners. He took home the big trophy. What a fun weekend. We live in a society that assumes more and more. Thats all I got.

Thanks for that Kevin, its just that so many people look up to you on this site so much I just wanted to express to everyone that not all comp food is sweet. Ours isnt. No problem bud, i just cringe at the thought of being too sweet.

My point is that not ALL comp Q is the way Kevin describes it. I dont care if he has been with half of the KCBS comp teams, he still doesnt know what others are doing. As for my first paragraph making his point, sure it did for that comp. Some Judges prefer sweet. Some hate spice and my scores...

We do OK in my area of the world. We turned in the best chicken ever at a comp just 3 hours north of us and got like 14th out of 50 or so. I knew that we were going to get 1st. HA. The team that won told me that they covered the chicken with a really sweet honey sauce. That grosses me out. And...

Thats funny, some do not believe me when I tell them that we do not sauce our comp chicken. Well, we dont. I look at my first place trophies and just grin thinking about it. Mark, we have found that the farther north we cook the sweeter it needs to be. I have been told that out west needs to be...

Inedible? Really? All I can say is WOW. I do not turn in sweet Q and we do alright. Plus we turn in exactly what we cook at home. Our Q process "especially our chicken" is nothing like what is told in this thread.

That is pretty cool. Yes I can see the point on the pic when rotated very easily. The packers I buy seem to have a larger point to them. If you know what I mean. Evidently that packer has been trimmed quite a bit. I still insist on cooking with the point on. I slice up the brisket for everyone...

Deckle = Point. In my world anyways. After looking at the pic you put up JB, there doesnt appear to be much of a point there at all. Just my observation.

I have to have a packer. It must have the deckle. Theres no point in me cooking a brisket if it doesnt have the point. Burnt ends........YUM........

Meat looks good but that lemon has seen better days.

Dropped my son off at 4:40 this morning so he and his football team can all go work at Churchill downs. Derby is a way of life around these parts. Friends are coming over today. Lots of food, drinks, ect. We expect to get 3-5 inches of rain. That wont stop the Spicewine. hahaha

I am not a fan of HH either when BBqing pork. Im glad that it works in a pinch but I am on the side that believes slower helps render the fat out better. I still cook brisket slow too but I no longer use a WSM so I cant argue that HH briskets are better for bullet users or not.