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Spotlighted News on The BBQ Forum
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Saturday, 24 April 2010 06:03 |
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Posted by barbqr on April 22, 2010 at 07:44:00: Did someone here post a
picture of a big harvest of Morel's not long ago? Wanted to show someone here at
work that picture.
This stuff is intimidating to a newbie, I must say...
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question about cooking times |
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Tuesday, 20 April 2010 07:00 |
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Posted by Newbie on April 19, 2010 at 10:14:17: I'm just getting started in
low and slow, and I see that a lot of the recipes I want to try, have cooking
times that can vary by hours depending , I guess, on many variables like wind
and what I'm doing with my vents.
So if a sparerib recipe says it will take between 4 and 6 hours, how do I
know when to tell people to come over? Is there ar good way to take cooked meat,
and just keep it warm (without additional cooking) until serving time?
Plus, I guess I need to learn to control those variables, so that the food is
done when I want it to be done?
This stuff is intimidating to a newbie, I must say...
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Last Updated on Saturday, 24 April 2010 05:31 |
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In search for magical ingredients |
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Friday, 16 April 2010 06:43 |
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Posted by Ray Basso on April 14, 2010 at 11:54:29: When I cook I really enjoy
trying to find that "special" ingredient that will cause people to say something
like "that's great, how did you make it taste so good." I don't think I am alone
in this quest.
Last night I was updating the New About BBQ web page and I linked to an
article about Pimenton and I had never heard of the Pimenton before. It suddenly
occurred to me me that this spice might be something I could use to "kick up"
some recipes. So that is what caused me to change to the new BBQ Forum Poll.
So my question to all of you is do you have any unusual or little known
ingredient that you use to make recipes different and really good. To get this
started I will tell you about one I use to make my BBQ beans better. I add some
horseradish and it makes a real difference.
Ray Basso
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Last Updated on Saturday, 24 April 2010 05:31 |
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Monday, 12 April 2010 05:58 |
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Posted by Steve in Denver on April 10, 2010 at 15:55:51: 5 year old catches
his first fish? (a 21" catfish"
"PaPa, can we smoke it on my Horizon?"
I love that kid so much!
Steve
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Monday, 05 April 2010 05:49 |
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Posted by Ray Basso on April 04, 2010 at 23:15:18: BBQ Pitmasters are still
accepting audition videos for the second season. This is your chance to become a
world famous BBQ personality, and who knows it could lead to fame and fortune.
So go for it! You only have a few days to seize this opportunity.
Ray Basso
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Last Updated on Saturday, 24 April 2010 06:02 |
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Sides that can be done on a smoker? |
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Monday, 29 March 2010 06:44 |
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Posted by New2Q on March 27, 2010 at 17:05:24: I have to cook for a family
reunion. I wont have access to a kitchen or ovens, so all sides will have to be
cooked on site, with the Lang 84 as the cooker. I know the beans are no
problems. I have to do a few diffrent sides and was wondering what sides can be
made in the cooker. Perhaps someone who cateres can jump in with suggestions of
what they use. Thanks for any help and guidence!
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Last Updated on Monday, 12 April 2010 05:58 |
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Monday, 22 March 2010 06:09 |
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Posted by Salmon on March 21, 2010 at 11:06:43: Just saw on Amazon drbbq's new
book Ribs, Chops and Steaks, will be coming out the in about 10 days. Had a
chance to preview it a while back when the book saleslady was it. Awsome book,
should be a hit. Just looking at the pics drove me crazy. Great job Ray.
Rick
Read More in the archives |
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Last Updated on Monday, 29 March 2010 06:43 |
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Latest
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Friday, 19 March 2010 06:20 |
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Posted by mike on March 18, 2010 at 16:49:54: what state is the grand champion
going to be from? thanks in advance,
mike
ps- i already know the answer, this is just a quiz. i'll give you the correct
answer after saturday, to confirm i was right :)
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Congrats to Mayor Bill Arnold! |
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Thursday, 08 April 2010 06:49 |
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Posted by Steph on April 07, 2010 at 05:54:53: He received 70% of the votes
and is officially the Mayor of Perry, Missouri....congratulations Bill!
Steph
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Last Updated on Saturday, 24 April 2010 06:16 |
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Maybe Time To Replace Brisket In KCBS Contests |
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Friday, 02 April 2010 06:57 |
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Posted by New2Q on March 27, 2010 at 17:05:24:Posted by Don, Dueling Bubbas
on April 01, 2010 at 10:16:52: Rick's post below, "Sticker Shock", got me
thinking about the original reason brisket was made a category was it was one of
those cuts of beef that were dirt cheap cause it was such a challenge to cook,
but when BBQ'd appropriately it was so good.
Now that brisket prices have gone up due to demand increases, maybe it's time
to consider replacing brisket with some other cut of beef for the beef portion
of KCBS contests.
What cut of beef is affordable and lends itself to BBQ'n?
I'm thinking maybe 7 bone roast? Maybe something from the chuck area?
Don
Dueling Bubbas
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Last Updated on Monday, 12 April 2010 05:58 |
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USA BBQ Championship Teams |
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Monday, 22 March 2010 06:10 |
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Posted by Ron Cates on March 21, 2010 at 20:00:24: I want to thank all the
teams that competed in North Little Rock this weekend. With 230 teams, I feel
our reps ran a very smooth contest. Congratulations to Rod Gray, Tuffy and Steph.
Without a doubt, considering the quality of competition, they should be
considered the top three barbecuers on the planet! Was a very impressive lineup
and the weather held of until awards this year. The city of North Little Rock
was very impressed with the turnout and we will be announcing a sizable increase
in the $100,000 prize money for 2011. If you keep supporting Smoke on the Water,
there will be a million dollar purse in the very near future. Hope the teams
keep following us on the circuit. For a schedule and information on our $10,000
Team of the Year award visit our website at www.smokeonthewaterbbq.com
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Last Updated on Friday, 02 April 2010 06:56 |
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Latest
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Monday, 22 March 2010 06:07 |
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Posted by Leedawg on March 20, 2010 at 18:28:23: 230 Teams, Tenth Naaman's,
Ninth Bareknuckles BBQ, Eighth South Pork, Seventh Smelly Butts, Sixth
Gonehoggin.com, Fifth Big Creek BBQ, Fourth Rick's Pit Stop, Third Slabs.com,
Reserve Grand Champion Cool Smoke, Grand Champion Pellet Envy.
Congratulations to Rod and Tuffy, and all that got calls, thank you to Steph
for helping get these results to me to post, weather, I understand, is not the
best at award time.
Lee
Dawghouse BBQ
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Last Updated on Monday, 29 March 2010 06:43 |
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Whats Important to Competitors |
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Monday, 15 March 2010 06:04 |
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Posted by New2Q on March 14, 2010 at 17:11:25: During a recent discussion
regarding getting a contest started, the topic came around to what makes a
contest great from a competitors standpoint. What things are a must have by a
contest promotor, from a competitors point of view. LIke ice, water, electricity
etc.. I'd appreciate anything that you feel a contest should have.
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Last Updated on Monday, 22 March 2010 06:06 |
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