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Spotlighted News on The BBQ Forum
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Tuesday, 09 March 2010 06:34 |
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Posted by pig lover on March 08, 2010 at 17:59:39: i just smoked my first
butt!! i used a water pan smoker and i cooked the butt 16 hours because it was 8
pounds. the meat was tender as hell on the inside, but the outside became like a
sort of jerky. can anyone help? is that suppose to happen? thanks for your
input...
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Tuesday, 02 March 2010 05:43 |
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Posted by Brad from NC on March 01, 2010 at 16:11:10: Has anyone cooked pork
shoulder at a higher temperature? Like if I haven't got 12 or so hours to work,
realistically, how quickly could I get one done? And at what temperature?
Thanks.
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Tuesday, 02 March 2010 05:41 |
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Posted by Jeff on February 28, 2010 at 17:34:59: Hi All,
My wife got me a eletric brinkman for christmas and I have been in th3e
backyard every weekend smoking one thing or another. She says I can get
something bigger if I like but just not sure what to get. I do like the ease of
the eletric smoker and with 2 kids easy things are nice. Don't plan on doing any
competition so don't need to worry about that. I was looking at the Masterbuilt
40" eletric smoker and was thinking that would be nice to upgrade too but I
don't want to be wring another post like this in a year becauswde i was unappy.
What would you recommend I get next for some good old backyard smoking and why?
I am open to other types of smokers as well as long as it's easy so I can spend
time with my girls.
Thanks,
Jeff
(P.S. I have a propane grill for my steaks, burgers, and hotdogs)
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Friday, 26 February 2010 07:41 |
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Posted by Jim on February 24, 2010 at 17:14:41: I cook 700 pounds of brisket a
week. Every now and then I get rubbery brisket. It cooked for 12-13
hours and was at temp-190.
It is cooked in an Ole Hickory SSE at 230. We use 13-16 pound packers.
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I've stayed out of this...until now |
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Thursday, 18 February 2010 07:10 |
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Posted by Steve in Denver on February 17, 2010 at 18:48:38: The bottom line is
that the BOD at KCBS has the information that they are dealing with. Members of
this BBQ Forum just have the info that was posted by someone else and is an
opinion.
What the BOD shakes out and votes on is their deal, and we don't have any input.
I wish Cates all the luck in the world with his comps. He is doing his thing the
way he needs to for him. The BOD of KCBS is doing what they need to do for their
reasons, what ever they may be.
KCBS has never been stuck to another organization like NASCAR for event rules.
Cates is going that way with big money. It's a different deal for Cates than it
is for KCBS. Kinda like apples and prunes.
I wish both the best of luck and I will support the events I want to go to as a
cook. It's my checkbook that supports the events I cook. I really don't care who
the judges are, what the rules are, as long as I know what they are before I get
there. That's it in a nut shell.
You like it...then go there. You don't like it...don't go. It's all your choice
as a cook.
Steve
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Last Updated on Tuesday, 02 March 2010 05:41 |
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Tuesday, 09 February 2010 19:07 |
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Posted by ron cates on February 09, 2010 at 12:39:33: I would like to clarify
the 90 day rule. After we reviewed our paperwork Monday morning after the stuff
hit the fan, we found out that we did no miss the deadline for Lula, MS contest.
It was received in the KCBS office 91 days before the event. The hoopla was over
a letter of credit for prize money. We've been doing this 11 years and never had
to provide a letter. We also have never lowered prize money after it was
advertised. That's a rumor. Nobody at KCBS informed us to provide the letter. In
hindsight, I'm sure the BOD had wished somebody from the office had notified us
and we would not be having any issues. The 90 rule is for first time contests
and I can see where that may be a good idea. Established events should have a
different time frame for securing sponsors etc. We know what we're doing, so
don't need 90 days to prepare. I will say the BOD, with the exception of one
member, is doing what they can to make this situation right. We're hoping a
solution will be made early next week that benefits us all.
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Last Updated on Thursday, 18 February 2010 07:09 |
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Friday, 05 February 2010 07:42 |
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Posted by Steve in Denver on February 04, 2010 at 23:48:05: I have read every
post on this forum today, and most of the posts made here over the past eight
years on "Rule Changes". There has to be a better way for the KCBS BOD to
receive input from member cooks other than just one short meeting once a year.
The current process is border line absurd. 3/4ths of 34 is 25. So 25 people can
create the possibility of a rule change that affects hundreds of teams every
weekend at comps? The impacts of some of the proposed rule changes could be
disastrous for competition bbq as we have known it in the past.
Steve
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Last Updated on Tuesday, 09 February 2010 18:58 |
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Monday, 01 February 2010 07:41 |
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Posted by Cracker / Everglades on January 31, 2010 at 17:55:26: I cooked some
NY Strips tonight on the Green Egg I won. Wow very cool! They were awsome...Thanks
very much Green Egg and Dr. BBQ RAY you guys are great.
Thanks for the egg. You won't see it on ebay its at home right next to my
pool.
Jimmy
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Last Updated on Tuesday, 09 February 2010 18:58 |
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Thursday, 18 February 2010 07:11 |
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Posted by JP on February 17, 2010 at 20:51:12: Just tried a pratice run with
Ritter's new apple rub. Turned out excellent. MMMMMMMMMMMMGood!!!!
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Last Updated on Tuesday, 02 March 2010 05:40 |
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Name your two favorite grilled appetizers |
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Friday, 12 February 2010 06:48 |
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Posted by Rodney on February 11, 2010 at 15:29:00: My friends will roll their
eyes that I've asked this question here, because I've polled many of them
already. I've been asked to do a short grilling demo next week and would love to
hear a few ideas for really great appetizers cooked on an open grill (no lid).
The client also asked for ribs and brisket, so the beef and pork are covered and
will be done in a more traditional way. Can't be too complicated because I need
to cook enough for 60 folks by myself. Thought I'd demo two things if possible.
I know this post isn't about KCBS or the TLC show, so I'm sorry for the
distraction, but I'd love to hear your thoughts. Thnx!
Rod
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Last Updated on Thursday, 18 February 2010 07:09 |
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Tuesday, 09 February 2010 19:00 |
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Posted by drbbq on February 09, 2010 at 06:55:49: I was on the board when we
started enforcing the 90 day rule and the intention was never to screw anybody
but to ensure that every contest had enough time to get their act together. This
is now being portrayed as anti-cooks but it was created to make for a better
experience for the cooks at every contest, which IMO is the whole point of KCBS.
I just wish someone at KCBS would grow a set of balls and stand up for the
organization. Right or wrong they are making these decisions as a group and they
should stand behind them as a group. The backstabbing is unbelievable. And the
silence is deafening. IMO it's making the whole organization look terrible.
Where is our Founder/Executive Director? Maybe she could speak to the
membership, clear a few things up. do a little cheerleading, and heal some
relationships with old friends. A little morale boost and a promise to work hard
with all the organizers on our behalf in the future might go a long way right
now.
But don't hold your breath. IMO this is where the backdoor dealings all begin
and end so a smokescreen is an asset.
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Last Updated on Friday, 12 February 2010 06:47 |
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Thursday, 04 February 2010 07:57 |
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Posted by Tuffy on February 03, 2010 at 17:17:22: A recent video shot a Q.
Tuffy
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Last Updated on Tuesday, 09 February 2010 18:58 |
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Tuesday, 26 January 2010 21:57 |
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Posted by Ray Basso on January 26, 2010 at 14:45:41: I have to admit that I'm
excited. You see I live in the little town in that that is completely surrounded
by Kansas City called Raytown. Small businesses come and go really fast in
Raytown. We don't have many good restaurants here and I have not found any good
barbecue in Raytown, other then the barbecue I cook. But I am very busy and
don't have much time to cook. I often skip meals because I am so busy I forget
to eat.
There has always been this little business located right on the corner a few
blocks from my house. In the beginning it was the Church's Fried chicken if I
remember correctly. Later it became a Pizza Hut and most recently it was a fried
fish joint. There's been other businesses there but, I can't remember exactly
what they were.
But for many many years I have always thought that this would be a perfect
location for a carryout BBQ. I dreamed of opening up a carryout BBQ in that
location at one time. Well it wasn't just one time I thought about it for at
least 15 years. But I never had the time or the the money and so is this was one
of those dreams that come and go by as I could never do anything about it. But
every time I drove past that little building, which is many times a week, I
thought "this would make a great location for a carryout BBQ spot."
Well, that dream is about to come true, but not by me. Someone else is
opening up my BBQ barbecue dream. Ritter's Barbecue and catering restaurant will
open Thursday of this week. I can hardly wait. Even though I have nothing to do
with the restaurant I feel like I'm got an investment in this business. After
all it was my idea even though nobody knew of the idea except my wife and son's
and they thought I was crazy.
Just a few minutes ago I drove past a building I saw people working on it
there's a lady outside washing windows. I pulled up, in my car and leaned out
the car window to say hi. She said they were to open up this Thursday and I told
her I really hope your barbecue is good because I'll be here Thursday. I'll
report back here after I try it out and I hope I can give a really good
recommendation as I want this bbq joint to be successful.
Ray Basso
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Last Updated on Tuesday, 09 February 2010 18:45 |
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