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Why don't judges?
Latest
Thursday, 25 September 2014 02:39
Posted by RaineĀ® on September 23, 2014 at 12:48:06:

Teams petitioned KCBS for so many years to get comment cards. So why don't judges use them?

This past weekend, we got a number of 7's in tenderness but not 1 single comment card. So did the judges think it was too tender or not tender enough?

Got a 7 in chicken presentation, no comment. So did the judge dislike the color, think it had too much sauce, not enough sauce, or because the chicken was not molded to be all the same size and shape?

Got a 6 in taste for pork, no comment. Did the judge think it was too spicy, too sweet, too bland, too much smoke or not enough of something.

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Brine poll what do you use?
Latest
Sunday, 21 September 2014 04:45
Posted by Ray Basso on September 17, 2014 at 16:39:03:

I am surprised that a lot of people use brie on so many things. If you can would you share with us some of the spices or ingredients that you use to make a good brine.

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Contests at a Glance - 2nd weekend in Sept
Latest
Saturday, 13 September 2014 05:13
Posted by Contest Results on September 13, 2014 at 05:34:51:

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Video of the day
Latest
Saturday, 13 September 2014 04:54

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Last Updated on Saturday, 13 September 2014 06:05
 
4 perfect 180's?????
Latest
Thursday, 11 September 2014 05:11
Posted by Pickin' Porkers on September 09, 2014 at 09:21:49:

I just had an interesting observation. The Cookville, TN event had a perfect 180 in each of the 4 meats.....with 4 different teams. I wonder if the results were from one table or more. Can any of you teams that participated with score sheets comment????

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Traeger smoker: Looking for advice
Latest
Thursday, 11 September 2014 05:09
Posted by MattP on September 07, 2014 at 17:44:29:

Hi all--thinking of purchasing a Traeger pellet. What are your thoughts on the smoker in terms of temp control, flavor, and smoke-a-liciousness?

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Black gloves
Latest
Tuesday, 02 September 2014 03:45
Posted by Dave from Pitt on August 31, 2014 at 15:47:42:

I watch a number of BBQ TV shows and a lot of the guys are wearing black gloves of some sort that appear to be heat resistant.... I searched all over the Internet and didn't find them. Any help would be appreciated..(samfe for the injector)

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Inject brisket or not
Latest
Tuesday, 02 September 2014 03:41
Posted by Nick on August 27, 2014 at 14:00:23:

We have been injecting our brisket with beef broth mixed with some of the dry rub we use. Results have not been good in the last two contests we've entered. So my question is, do you inject your brisket? If so, what do you use? I know Butcher's is popular. Thanks in advance for any help.

-Nick

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Farmland Duroc St. Louis Cut Pork Spare Ribs
Latest
Thursday, 28 August 2014 05:19

For Competition BBQ I used the Farmland Duroc Pork St. Louisb Cut Spare ribs. I previously bought them from Hen House in Kansas City. However, Hen House no longer carries them and cares another brand that is not of equal quality.

Does anyone in the Kansas City area where I can get these ribs?

Also where do you buy your ribs for competition in the KC area?

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Wrong Table
Latest
Thursday, 28 August 2014 05:16
Posted by Seaton Hall on August 24, 2014 at 18:21:32:

We have all been there. The entry just hit the wrong table. With the new scoring results, this is easy to see. This weekend I participated in a 29 team contest. My ribs finished 1st at the judging table. And finished 19th in the category. This judging table scored only 4 entries out of a possible 116 in the top ten.

So I would like to give a big un-shout-out (would that be a whisper-out?) to judging table 311 at the Smokin' on Oak contest in Bonner Springs Kansas. You are truly (sic) appreciated by the teams that spent two days in 99 degree weather with 70 degree dew points to get off you air conditioned couch to grace us with your judging. Probably took all the food home to feed the family too.

Jim
Mad Hogs and an Englishman

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