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Spotlighted News on The BBQ Forum
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Briskets on top of each other |
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Thursday, 17 May 2012 02:36 |
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Posted by Bill on May 16, 2012 at 12:57:22: Have a weird question. I am
cooking two packers in my brinkmann
offset this weekend. Can I put one on top of the other when I am cooking them
and have it work.
I ask because I know the temperature variance I get from one side of the
offset to the other (close to 50 degrees) and rather than opening the lid to
switch them around, I would like to keep them close to the same spot.
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Sunday, 13 May 2012 01:43 |
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Posted by Porky on May 12, 2012 at 16:14:09: Ok, here's the deal. I've been
coming to this site for 15 years. I smoke/grill on a BGE and absolutely love it.
However, when I got my Egg, there wasn't much competition in the area, and if
you wanted a ceramic cooker...it was Egg or Kamado. I have a friend who's
wanting to get a ceramic cooker. Which cooker do most of you like? Stay with the
tried and true or has the competition caught up to them? As a side note, we do
have a connection to get the Primo XL at a discount, which makes it cheaper than
the egg. I personally love the shape of the Primo but do not know anyone
firsthand who has one or who has cooked on one. Anxious for any suggestions or
opinions on any of the ceramic smokers.
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Sunday, 13 May 2012 01:42 |
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Posted by bubbakja on May 12, 2012 at 08:22:03: I started smoking some pulled
pork yesterday around 2:00. The last time I put coals on was around 10pm. I had
something come up and got distracted and didn't get to pull it. I woke up around
7am and realized it was still outside. I ran out and put it a tray with some
boiling apple juice and in the oven. If I let it steam for 8 or so hours, will
that kill the bacteria or is it a goner ?
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Prayers and Thoughts for Sheri Gray!!! |
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Wednesday, 09 May 2012 01:20 |
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Posted by Tuffy on May 08, 2012 at 06:57:15: Hey Folks,
If everyone could take a moment send a thought, prayer, or wish for Sheri Gray,
I know she and Rod could really use it. Sheri is in ICU and has been for a few
days. Her blood has been clotting and has caused her Kidneys to stop
functioning. She is on dialysis and platelet replacement. She is in a lot of
pain and there are a lot of unknowns right now. As you can imagine Sheri and Rod
are in a very tough place right now. I know that Rod would prefer not to speak
to anyone at this time, but I know they could use some good thoughts, wishes,
and prayers. Thanks!! Tuffy
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Tuesday, 08 May 2012 02:05 |
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Posted by GRW on May 06, 2012 at 07:31:43: I have built my first UDS using
tips from several dif plans on the internet. I think it came out really well,
did a test cook last week and did a pork loin, was just trying to figure out how
it ran before doing a big cook this weekend. It ran fine so the real test was
this weekend when I fired it up friday morning to cook some port butts. I have
two racks in it and use the lid off my weber kettle. I put about half of a bag
of charcoal, about 9 pounds in the basket with some apricot chunks, I arranged
the charcoal so I had like a little nest in the middle and thats where I put 15
lit coals. I let it come up temp wise and started closing vents, after about 30
mins I had it locked in and cruising at 235. I put my butts in and started
cooking. At about 7 hrs the butts were ready to wrap in foil so that opened up
the top rack and I put on some ribs. Butts were done after 9 hours. Ribs took
another two hours. When they were done I had to put out the charcoal. The cooker
ran all day cruising at 235 and never put in another brick of charcoal. I am
super impressed!!!! I will try to load a couple of pics when I get home.
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Commercial smoker recommendations |
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Thursday, 03 May 2012 01:43 |
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Posted by
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
on May 02, 2012 at
02:35:13: I am setting up a restaurant in the U.K. specializing in smoked
meats - ribs, chicken, pulled pork, beef and am trying to select the best smoker
for the opperation (several hundred meals at peak times). I was thinking about a
Fast Eddie FEC120 but thought I would run it by you guys first. Space is a bit
tight and I can probably only have the one oven. Is this wood powered oven
reliable enough to be left on at night unattended? Do they break down much?
Would an electric/ wood type be better?
I don't want to buy the wrong kit so any tips are very welcome!
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Dr.BBQ, a question for you |
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Thursday, 26 April 2012 03:36 |
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Posted by Dan in Norcal on April 25, 2012 at 09:43:50: Got your new book last
night on my Kindle. Looks great and can't wait to try some of those recipes! My
question is: I see you've been doing very well in comps lately and I'm wondering
if you are using the competition recipes in the book or a doctored up version?
Or do you substitute a commercial sauce or rub if you haven't made a fresh
batch? Inquiring minds want to know!
Thanks!
Dan
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Friday, 20 April 2012 01:18 |
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Posted by Ray Basso on April 19, 2012 at 16:10:29: Please visit the website of
this returning contest advertiser. This is a great contest in it's 19th year.
Ray Basso
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Last Updated on Sunday, 13 May 2012 01:40 |
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Latest
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Tuesday, 08 May 2012 02:07 |
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Posted by B K on May 07, 2012 at 11:11:06: A team at Ashland Ms got the
following scores in chicken. J1 24.5716 J2 23.4286 J3 21.1430 J4 4.0000 J5
4.0000 J6 4.0000.
Any ideas how this happened ?
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Thursday, 03 May 2012 01:44 |
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Posted by Ray Basso on May 03, 2012 at 01:25:39: OK, now the question has been
reversed. Instead of how you cook ribs at home, now the question is how do you
cook them at contests. I will run this one for about ten days and then post both
of the results here on the forum.
Ray Basso
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Questions for Table Captains |
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Thursday, 03 May 2012 01:41 |
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Posted by PackerBacker on April 30, 2012 at 19:04:07: What are your feeling,
actions, and responsibilities towards CBJ's at the table, while judging is going
on? In particular if you see a 3 point difference in scores on the same criteria
of the same sample..
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how to sweet up a seasoning.... |
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Latest
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Thursday, 26 April 2012 03:34 |
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Posted by Salmon on April 24, 2012 at 18:29:20: I want to sweeten up a
seasoning for some jerky. What would be best? White cane sugar, brown sugar or
sugar in the raw?
Rick
Read More in the archives |
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Last Updated on Sunday, 13 May 2012 01:40 |
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Latest
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Friday, 20 April 2012 01:16 |
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Posted by TN-bbq on April 18, 2012 at 07:03:55: Ok, we've heard all the bad...
and why it isn't so bad. Personally I think it's a bunch of hooey, but hey, why
not turn this into a good thing?
I recently bought something called "Flossies" as a treat for my dogs. They
are made from water buffalo tendons and cost between $5 and $6 each. My dogs
make real short work of them. I used to think pig ears were expensive at $1
each, but no more.
So... how about if someone was to make a dehydrated dog treat from pink
slime? We must have tons of pink slime going to waste right about now. Surely
the "beef police" wouldn't object... would they?
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Last Updated on Sunday, 13 May 2012 01:40 |
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