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Spotlighted News on The BBQ Forum
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2010 Butt to Butt XII Lineup |
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Latest
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Monday, 26 October 2009 06:35 |
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Posted by Plowboy(Todd) on October 25, 2009 at 13:32:51: Looks to be the Butt
to Butt lineup of all time!
Pork Pullin Plowboys - B2B XI Champion
Iowa's Smokey D's - Shannon, IL Champion
Jerry King - American Royal Open Champion
I Smell Smoke - Great American Invitational Champion
Emerald Buffalo - Jefferson City, MO Champion
Pellet Envy - Hammond, LA Champion
Smokehouse 72 - Marshalltown, IA Champion
Smokey Mountain Smokers - Clarksville, TN Champion
Swamp Boys - Jack Daniels Champion
JP Custom Smoke - KCBS Pork TOY (Current leader, pending final TOY pts)
Read More in the archives |
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Last Updated on Friday, 06 November 2009 02:53 |
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Latest
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Monday, 26 October 2009 06:33 |
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Posted by Ernie on October 24, 2009 at 19:05:26: Click below for full Jack
results.
Read More in the archives |
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Last Updated on Friday, 06 November 2009 02:54 |
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Latest
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Tuesday, 20 October 2009 05:02 |
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Posted by Ray Basso on October 19, 2009 at 18:38:45: What's next. Is it
possible that your local supermarket will someday be selling meat items,
imported from China. How does that sit with you, would you like to find your
ribs pork butt, brisket and chicken was a product of China? Well I never would
have thought anything like this was possible but it may be happening right now
and I just haven't seen it yet.
Here's what got me started on this, I went to the local (Large Midwest Owned)
Supermarket store and bought some private label bottles of fruit. It was mixed
fruit in a canning type glass bottle with a nice (Large Midwest Owned) private
label label on it. After I brought the fruit home, my wife read the label on the
bottle and discovered that said it was a "Product of China" I was outraged to
find that the the (Large Midwest Owned) store chain was selling fruit imported
from China. We all know that we can't trust drywall and kids toys made in China
and I sure don't want to eat their fruit in heavy syrup.
I called the companies complaint line and they thanked me for the input. They
said that they always try to buy American made products. I guess they can't find
any US grown peaches, pears to put their private label on.
Ray Basso
Read More in the archives |
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Last Updated on Friday, 06 November 2009 02:54 |
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Pulled BBQ Beef...Chuck roast |
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Latest
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Thursday, 15 October 2009 04:41 |
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Posted by Roguejim on October 14, 2009 at 18:39:17: Can a boneless, chuck pot
roast be smoked for pulled BBQ beef, or will it just dry out on me? If it'll
work, cook until 195F internal temp?
Read More in the archives |
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Last Updated on Monday, 26 October 2009 06:32 |
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Latest
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Wednesday, 07 October 2009 05:41 |
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Posted by Salmon on October 05, 2009 at 14:20:33: Well the Royal is over, we
got a week or two before all the turkey questions start pouring in so help me
understand something....
In Rick's world good bbq is good prep work and finishing skills to include
the last 30 minutes or so on the pit with several hours of heat in the middle.
Agreed fire control is important but those of my era learned the basics of fire
in 2nd grade and anyone worth his/her weight can figure it out on their own
particular pit after a few cooks.
So why is it that there are so many cooks who feel it is of the up most
importance to sit and watch a fire burn for hours on end and toss a log on the
fire every hour and to them this is what it takes for good barbeque......I just
can't wrap around this way of thinking.
Rick
Read More in the archives |
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Last Updated on Thursday, 15 October 2009 04:39 |
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vending smoked chicken advice needed |
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Latest
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Monday, 05 October 2009 06:22 |
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Posted by Pit Stop on September 30, 2009 at 12:33:09:Posted by markh91902 on
October 03, 2009 at 21:24:21: when vending I usually have what i call a smoked
chicken thigh sandwich.this sandwich is my number 2 seller behind pulled
pork,every time we go out to our normal spot we get complaints because we dont
do breast,1/2 chickens, ect.we added it for the non pork crowd.then there is
that one jerk who comes in at almost closing time so we give him a good deal on
two 15 min later he comes back and makes a scene stating our food was highway
robbery and that I served raw chicken because its pink and everybody knows if
chicken is pink its raw it dont matter if you cooked it for hours ant the temp
is 200 its still raw I politely offered a refund and apologised but he wouldnt
take the refund. so how do you serve smoked chicken without getting hassled did
i mention the chicken is always the first to sell out sorry for the long rant I
just needed to get that off my chest
mark
Read More in the archives |
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Last Updated on Thursday, 15 October 2009 04:39 |
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Latest
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Tuesday, 29 September 2009 05:58 |
Posted by HD Fboy on September 28, 2009 at 11:04:36:
Look at this barbecue contest turn in box for brisket and tell me what you think!
Thanks
Read More in the archives |
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Last Updated on Tuesday, 06 October 2009 04:32 |
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Disposable cutting boards; how many per contest? |
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Latest
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Tuesday, 22 September 2009 17:42 |
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Posted by The Virginian on September 20, 2009 at 12:25:30: I will be trying
out some disposable cutting boards at my next barbecue contest. For those of you
who use these things, how many do you use per contest?
Brett
Read More in the archives |
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Last Updated on Thursday, 01 October 2009 05:59 |
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I don't understand the garnish? |
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Latest
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Wednesday, 07 October 2009 05:42 |
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Posted by Liberty MO on October 06, 2009 at 11:05:01: I just started out this
year doing three contests and I understand that you are supposed to use lettuce
and parsley to garnish your bbq turn it, but why? What's the point of that crap?
I don't pretend to know much, I'm a simple guy who is new to this whole
thing, but if it's a meat cooking contest, why not turn in the best meat you can
in a plain box and let the judges decide based on the merits of the bbq, not how
pretty you can arrange a bunch of green fluff in a box.
You don't go to a car show and get judged on how pretty the parking lot is.
Read More in the archives |
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Last Updated on Tuesday, 20 October 2009 05:11 |
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Latest
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Tuesday, 06 October 2009 04:32 |
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Posted by snyder625 on October 05, 2009 at 16:26:21: there are so many new
teams and even some old time BBQ teams that have no idea what happens when they
turn in their boxes that why not have reps for the many organizations actually
show them with empty boxes to prove to many doubters that the judges /table
captains DONT KNOW whose boxes that they get and that the reps ensure that each
category will go to a different table unless they are very short of judges
..also there are many many teams that don't know how to look at their score
sheets that they get after a contest ,why couldn't the Reps help explain and
show these teams how this can help you get better scores...to me its a mystery
why these things shouldn't occur on a continuous basis to help those who want to
know and those who want to learn.........
Read More in the archives |
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Last Updated on Thursday, 15 October 2009 04:39 |
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Royal BBQ Contet Questions |
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Latest
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Thursday, 01 October 2009 06:00 |
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Posted by Pit Stop on September 30, 2009 at 12:33:09: What (or where) exactly
are the rules for the sausage category? Can you use multiple types of sausage?
(something like the tray hawgeye mike posted last year) Can you stuff em as long
as the meat still makes up 70% of the finished product? Tips are more than
welcome!
Also, do the water trucks at the Royal have the capabilities to refill RV/toyhauler
holding tanks? Will they do that?
Thanks in advance. See y'all there! Site 941
Rick
Read More in the archives |
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Last Updated on Thursday, 15 October 2009 04:39 |
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Last meal - what would you choose smoked/BBQ |
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Latest
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Friday, 25 September 2009 04:31 |
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Posted by Briggsy on September 23, 2009 at 11:43:58: Just curious, If you
could choose your last meal and it was only one "main" BBQ'd / smoked item. What
would it be?
Briggsy
Read More in the archives |
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Last Updated on Thursday, 01 October 2009 05:59 |
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Latest
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Friday, 18 September 2009 21:38 |
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Posted by Merl on September 15, 2009 at 20:55:34:Posted by Ray Basso on
September 17, 2009 at 10:59:49: Just wanted to be sure everyone noticed the
new poll. This Poll is about the use of green in the KCBS barbecue
contests.
Ray Basso
Read More in the archives |
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Last Updated on Thursday, 01 October 2009 05:59 |
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