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Recent content by jaguarken

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  1. jaguarken

    Lakeland Pig Fest 2014 (Lakeland, FL)

    I'll be attending the KCBS Judges School Thursday night and hope to judge Backyard on Saturday.  I'll keep an eye out for sometime Friday.  Good Luck!
  2. jaguarken

    Best Beginner Charcoal Smoker

    The el cheapo Brinkman - no question. Cut my smoking teeth on it and very low cost to start with.  Be sure to do the mods, primarily putting the legs on the outside....big big help.
  3. jaguarken

    Question from a novice

    No problem, happy to help.  $35 per year for the Association and $75 for Judge's Seminar.
  4. jaguarken

    Question from a novice

    Typical BBQ contests (KCBS, FL BBQ, and I assume others) have the following 4 categories: [1] chicken [2] ribs [3] butt [4] brisket The typical KCBS contest will have you turning in an entry every 30 minutes Chicken at Noon, Ribs at 12:30, Butt at 1:00 and Brisket at 1:30.  FL BBQ is...
  5. jaguarken

    What am I doing wrong with chicken

    I smoke chicken on my BGE and a 4 lb bird took about 90 minutes with indirect heat, but temp should be your final determination.  I use a digital remote thermometer (Maverick ET-732, one of the best investments I ever made) and monitor temp that way. I always brine my chicken for 12 hours...
  6. jaguarken

    Smoked butt fail

    Don't give up! Buying a Maverick is one of the best investments you'll make.  My butts routinely take 3+ hrs per pound at 225+.  I did three butts on Sunday ranging from 3.5 to 4.4 #.  Dome temp and Grate temp (Maverick, tested with boiling water) were nearly identical.  Butts on at 5 AM, at 3...
  7. jaguarken

    Lump Charcoal - Do you have a favorite?

    I've heard Wicked Good is wicked good.  You can actually order it and have it shipped to you.
  8. jaguarken

    Chicken Trial #1 with QView

    Never used to brine and then I brined a turkey for Christmas and I never looked back.  I always brine now.  Great article Jimmy J.  I use the Slaughterhouse brine (found in the forums) with 1 lb Kosher Sea Salt in 2 gallons of water (5.66%).  I brine chicks for 12 hours and turkeys for 24 hours...
  9. jaguarken

    Lump Charcoal - Do you have a favorite?

    I use the Publix greenwise brand of lump.  Very good ratings if you check out lump charcoal rating sites and usually the most inexpensive.  Wish I could find some Royal Oak lump in the neighborhood, would love to try some.
  10. jaguarken

    help smoking a chicken

    I smoke chicken on my BGE and concur with the posts here but would like to add a few comments.  A 4 lb bird took about 90 minutes with indirect heat, but temp should be your final determination.  I use a digital remote thermometer (Maverick ET-732, one of the best investments I ever made) and...
  11. jaguarken

    Couple of Questions 'bout smokin' multiple Butts

    We're having a college graduation party for my daughter this Saturday and she requested pulled pork  .  I have four smallish butts (bone-in) ranging from 3.7# to 4.5#.  These are my first bone-in butts, I've smoked a handful of boneless ones.  I only have one remote digital probe (love my...
  12. jaguarken

    Smoking a 14 lb. turkey

    I use the Slaughterhouse Brine, but increase it to 2 gallons for a Turkey and adjust the seasonings accordingly.  One change I made was to increase the salt amount.  I also go by weight, not by volume.  This ensures you get the right concentration of salt.  I put 16 oz of Kosher sea salt into 2...
  13. jaguarken

    Kindly stop watching CBS..disrespectful idiots..

    ditto
  14. jaguarken

    WHAT IS EVERYBODY SMOKING, GRILLING, FRYING, OR STEWING FOR THE SUPER BOWL?

    Calling an audible - found some spare ribs on sale:  3-2-1 spare ribs and Taco Fatty...
  15. jaguarken

    WHAT IS EVERYBODY SMOKING, GRILLING, FRYING, OR STEWING FOR THE SUPER BOWL?

    Taking it nice and easy with some 2-2-1 Baby Backs and a Taco Fatty (a request by the Mrs.)
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