Search results

Nice write up, Chris. Great seeing you again in SoCal. Perhaps a NorCal trip is in order for VS in 2016. Hope to see you again soon. Take care.

That's awesome. Wish I could be there. I'll be judging the Newport Beach comp that day. Trying to get some legal shiggin' in for the year.

Nice & clean brownie with wood handles http://sandiego.craigslist.org/csd/for/4955010042.html

Oh yeah, BBQ where the surf meets the turf at the 'ol Del Mar!

I do HH cooks all the time. In competitions, it's the only way I cook brisket & pork butts. I leave the empty water pan in (foiled). I cook at 340° and then ramp down to 300° during the wrap. With the pan in, the fire has to burn hotter, thus cleaner, in order to attain the desired temp at...

Great write up, Chris. It was good seeing you and your wife again here in SoCal. VS was a bit secluded in our spot in the Plaza but we got a chance to walk the main team area before after turn-ins. It was a huge competition for California. We had a lot of teams visiting from the Midwest and...

Good to see you again, Chris. Loved seeing TVWB banners everywhere. Hope to see you again soon on the BBQ trail!

Rhythm n' Que out of Arizona have had huge success cooking on WSMs as well. WSM are very capable cookers for comps.

They are riveted on. Perhaps in the future they will be bolted on as Weber seems to be moving in that direction for their entire product line.

I'm looking to purchase a used Stoker 10 CFM fan with WSM adapter. Good condition and able to withstand a substantial amount of competition use preferred. PM me if you have one to sell.

I'll be in the tent for that comp too. Saving my cooking energy for KC a week later. Mission Beach will be packed like crazy! There will be a huge crowd there without even knowing that there's a BBQ contest with PC.

For ribs only, Bob. The yellow tub that you cannot believe what it's not inside is used for chicken.

You can. It may make a difference in appearance scores; however, I've walked without doing so.

Hey, you guys are giving away a huge trade secret for free!!! LOL

The AR Invitational & Open are back-to-back comps, so if you wanna party with the big boys ya gotta be ready!

I'll be in the tent on Day 2 (Sun.). Wished I was competing, but could not find the time for a double contest after 3 weeks of paid vacation. Perhaps, next year I'll push my vacay back a couple of weeks to coincide with this event. Good luck to all the teams competing!

I'll be judging RPW on Day 2 and hopefully judging Mission Beach too (last I checked I was 19th on the list...bumped from 5th initially!). I'm skipping Dana Point. There's a little contest out in KC that weekend.

Hi, Donna! It's so great to have you here on the forum. My question is a 2-parter. First, how do you believe that BBQ in the west coast, specifically California, has evolved since you started your involvement a decade ago. How has the flavor profiles changed; also, the techniques employed...

LOL! "Lemme tell you about our tri tip rub. You just rub it, leave it, let it set and grill it it's as simple as that!" Wow, dude. Is it really that simple? LOL. It was like listening to a broken record. I could hear him all the way across the street...non-stop...for hours!

It was great meeting everyone yesterday. It's good to put a face to the names here online. I see Tony and Maribel (and her brother) at every other contest. They are great people and great cooks (check out their instagram some time...always cooking up something good). I was dead tired, but...