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Anyone doing the comp in Ma. on the April 16?

The batch of sauce I make is a gallon or more has anyone tried canning there sauce? how about freezing it for later use?

I am going to class on May 1 in Ma. usually done in conjunction with cooking class, so we get to taste the student's food. I was told to dress warm bring paper and pen

some people will scrape the skins and put them back on we usually just brine/ rub cook at 300 325 mist with apple juice hit it with sauce near the end.

just came from Sam's they have 2X23# Blue bag 16.88

I have to agree if it is whole make chili out of it or slice it cold for sandwiches

I heard that waygu is really up there in price but when the money is on the line.

Today took the plunge and tried the high heat method for brisket I separated the point from the flat. Once both reached around 150 (3 hrs)I foiled them 2 hrs. ( sliced a few piece from the point cooks prerogative ) I do this more to gauge my cooking then anything. Nice smoke ring good flavor not...

This rub comes from Jim Goode of Goode company BBQ I am not sure about HH but works great for low and slow 2 1/2 tablespoons dark brown sugar 2 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1 1/2 teaspoons dried sweet basil 1 teaspoon ground...

This is a great opportunity to act as consultant to those poor souls. I grew up in Houston, Tx people would call it a BBQ when really they were grilling. Maybe some adult education classes would be of help

Not a huge fame of racks I like to lay flat if possible bone side down. that said they look pretty yummy

Ok so I know the difference in grade can make huge difference in the steak cuts but when it comes to brisket is it worth the extra expense about 2.00 pr lb. I can get angus usda choice for 2.99pr lb. For comps I might go with the prime if there is money on the line. I have been using whatever...

after using a stick burner for almost 10 years I'll gladdly use more charcoal for the set it and forget it convenience.

I've done a few comps the people that seem to win NEBS events. Lay them out for an hour, rub'm and smoke them. I have done both, no salt is key to overnight rubbing.

that looks great What did you use for the base material?

https://picasaweb.google.com/A...Mods?feat=directlink

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mac McClure: Do you have any pics? My minds eye needs glasses. </div></BLOCKQUOTE> here are some pics

Been scouring the mods list for ideas 4 wheels seems better than 3 so I cut a 3/4" piece of plywood 26X26 had some scrap laying around. mounting the 4 - 2" wheels at the corners then mounted the legs to the board with three screws I had in the bin i the garage. then to add capacity I wanted to...

64 oz bottle ketchup 10 oz bottle Worcester 10 oz bottle Dijon 10 oz water 10 oz wht vinegar 16 oz drk brown sugar 3 tsp granulated garlic 3 tsp smoke 1/4 cup Old Bay bring to boil / simmer 1 hour

Only my second cook on my 22 but I think its love at first cook. I have love this wsm, first cook using the minon method had a fire for almost 10 hrs no guru no stoker no pitmaster, WOW. I can't believe it. First mod, I added a third grill man will that thing hold some meat. Thinking about...