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One night for BBQ in San Antonio - Where to go?
Latest
Wednesday, 02 April 2014 05:54
Posted by Pepeq on March 31, 2014 at 13:55:49:

I will be making a business trip to San Antonio and will likely have only one evening for BBQ. I will have a car, so a drive of about an hour is very do-able. I see the recommendations on yelp, but I am looking for recommendations from the people here. Does anyone have any for me? Thanks.

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US Hog Slaughter Will Decrease 12.5% Below 2013
Latest
Wednesday, 26 March 2014 06:09
Posted by Don, Dueling Bubbas on March 25, 2014 at 14:37:40:

Pretty sure price of pork gonna jump as a result of the info below.

Seems the trotters have the trots big time and it's spreading.

Fill up your freezers.

don

from http://www.meatingplace.com/Industry/News/Details/49091 :

P E D v to cause larger shortfall in hog market than first thought

The overall effect of the Porcine Epidemic Diarrhea ******V i r u s****** (P E D v) on the nation’s hog supply will be steeper and longer than first estimated, according to a new report from Rabobank Group.

The global financial services company — which supplies financing to the food, beverage and agribusiness industries — predicts that North American hog production and slaughter will decrease by as much as 7 percent this year and will be 12.5 percent below 2013 levels through 2015. Rabobank says that the ***v i r u s*** has already affected about 60 percent of the U.S. breeding herd, 28 percent of the herd in Mexico and is moving into Canada. The decline in North American hog slaughter may decline by nearly 18.5 million hogs this year and next. The 2014 drop alone would be the largest in 30 years, according to Rabobank.

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corned beef brisket
Latest
Monday, 17 March 2014 05:31
Posted by gator on March 13, 2014 at 06:49:50:

gonna smoke one in our FEC.whole packer,{bee's best]from RD.....LOOKINfor what would be a target temp for finished product.....im guessing were gonna put it in aluminum pan with water and steam with seasoning packets. Looking for comments on smoking temps and finished temp of wholepacker ??

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Hey Ray B
Latest
Monday, 17 March 2014 05:29
Posted by bbqBob on March 15, 2014 at 22:38:50:

Ray what was the name of that smoker game you had on here a while back? Is it still around and can it be put back on here maybe:)

Thanks,

Bob

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Who is this
Latest
Sunday, 09 March 2014 05:46
Posted by Ray Basso on March 09, 2014 at 06:20:07:

Can you guess who this is in the picture holding the fish. I found this picture on the internet and I might have never known who it was without the caption under the picture.

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It was 15 years ago today........
Latest
Sunday, 09 March 2014 05:43
Posted by This e-mail address is being protected from spambots. You need JavaScript enabled to view it on March 06, 2014 at 21:24:49:

Juggy D Beerman made his first appearance on the BBQ Forum. I can honestly say that this forum has made me a better cook. I thought a knew a lot about BBQ when I found this place. Lucky for me I read through all the archives before I made my first post and embarrassed myself. After reading the archives, I found out I didn't near as much about BBQ as I thought I did. I still don't know as much as I thought I did........

I would like to thank Ray Basso for providing this forum. I have made a LOT of friends here. All of you have taught me a lot about BBQ and life as well. As much as I would like to mention names, I won't as there are so many people to name and I don't want to leave anyone's name out.

So here is a link to my first post. It is a recipe for chicken livers on the Kettle. I have not cooked these in years. I may just have to try them this weekend.

Thanks to everyone for putting up with the ramblings of D Beerman.

Beers to all!

Juggy

 
Fire on Ice Champion
Latest
Tuesday, 04 March 2014 06:55
PostPosted by Turk on March 02, 2014 at 09:10:15:

Full Frontal BBQ wins Fire on Ice BBQ for the Third time in Six years of the contest. The weather was "Brisk" with a high temperature of 5 Below Zero and winds of about 10 mph. Tony of Quetopia BBQ did a fantastic job of running the contest with 35 teams braving the weather to compete on the Frozen Lake.

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single burner stand ideas
Latest
Tuesday, 25 February 2014 05:39
Posted by barnburner on February 23, 2014 at 19:21:46:

Anyone have any feedback with one of these or anything similar?

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my blood was boiling
Latest
Tuesday, 25 February 2014 05:37
Posted by Butcher Boy on February 23, 2014 at 08:33:54:

I judged a contest yesterday. Next to me sat a lady I had never judged with before. When we finished judging chicken she made the statement that entry number__ tasted like lighter fluid. I nearly came unglued. I did my best to explain to her that what she tasted was actually a fairly heavily smoked piece of chicken and not lighter fluid. After that correction she did not have all that much to say to me. I tried to get her to, after judging, go poll the cooks and ask them how many start their fires using lighter fluid. I wanted to try to explain to her the process most cooks use to light their fires but by that time she was done with me and not open to letting someone broaden her knowledge of BBQing.

I also heard her on a couple of occasions making the comment that her favorite meat was the ribs, that is what she comes for, and really didn't like brisket at all but she does the best she can with it.

I can't understand why anyone would want to judge something that you really don't like? It would be like judging a fish fry contest when you don't like fish.

How does she feel that could possibly be fair to the cooks?
My wife and I normally drive several hundreds of miles to most contests we judge, we take our time judging and always try to be the best judge we can wherever we are. It really upsets me when someone is just there because they saw it on TV, thought it looked like fun and then thinks they are an expert.
Class room can only go so far with instruction then it is up to each judge to manage themselves and give their best effort at every contest.
I have been involved with BBQ,bbq contests, to some degree, for over 15 years so I think I can speak with some degree of knowledge as to how things should be.

Butcher Boy steps down off his soap box, good day all.

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Warming up this year's season
Latest
Tuesday, 18 February 2014 06:37
Posted by Raine® on February 16, 2014 at 16:50:14:

Spending the winter tuning up and practicing for this year's competition season. We have done ribs a couple of time and brisket. so far, great results. I am not really a brisket fan, but we cooked a brisket last week, and if I say so myself, it was the best brisket I have ever eaten. And we ate all the leftovers, not a single bit got thrown out. Here are some photos.

 


Ribs on the grill

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