Recent content by yankeerob

I found a slab for $1.30 a pound and it's almost ready to glaze.

The Jersey State championship is in Wildwood. Google it.

I got both my BGE's used off Craig's List for about $300. You'll nee to outfit it with an indirect cooking kit to use it for smoking though. That will cost another $100. I'd use it for comps but the thing weighs a ton! Nonetheless, I see teams that use them every year. They are a great smoker...

Here are my comments: 1 – They are right. Letting grease drip on the fire will make the meat taste bitter and overs moked. 2 - That book is outdated. If you run your smoker at that temp the whole time your meat will dry out. Most competition teams run at 250 for butts/brisket and 275 for ribs...

Anything butt is anything except the 4 comp meats (chicken, PORK ribs, pork shoulder or brisket) Usually there's rules posted specific for this and most of them are about garnishing. I've seen pig's cheek, lobster, sword fish, beef ribs, chocolate cake, lamb, fried meat or fruit pies...

Bob, What's the total cost on this project hardware wise including probes, blowers, project box, etc... I know someone into Aurdinos who is attempting to do this himself. -rob

I Tivo'd these and have them archived on my computer. I hope to burn them on a single DVD but it might require 2 disks. If anyone wants one it's just $6 for materials and shipping. Email me at rob DOT mongeon AT gmail DOT com. -rob

Here's our recipe we use at home: 1)Use a strainer and dump 1 packet of Lipton soup mix into it. Discard the noodles and keep the soup "rub" 2) 1/4 cup Karo Corn Syrup 3) 1 tablespoon of prok rub 4) Top this off with 2 cups of White Grape Juice In the comps we use a product called FAB (as...

The show is edited for drama. That's why they chose the most competitive of the bunch. An example of this is in the last show "Big Pig Jig": Tuffy: "I've never cooked a pig that was bigger than me" Myron: "He's probably smarter too" I think Myron got a brisket from Tuffy in that on as well...

I think Paul Kirk or Chris Lilly (Big Bob Gibson) has the most wins though I'm not sure. Paul's technique is a little outdated and I think he's retired from cooking and just a judge and KCBS board member now. http://www.homeofbbq.com/2009/03/int...ris-lilly.html We had our best year last year...

Stumps, Superior Smokers, Spicewine or BWS all cost $$$. I was able to find a used Stumps for $700 but by the time I contacted the seller someone nabbed it. It sold in 1 day. For $300 and a small footprint I'd go with the 22inch WSM or even a Pro-Q with extra insert: I've got a 18 inch WSM...

I agree to some extent with BBALLY. Believe me, I know from experience that when FoodTV (HighNoon) is producing a show they do their homework. You have to fill out a questionnaire and they'll home in on key aspects of the answers you submitted. (I've been on twice though not for BBQ). Their...

For those of you who don't have a Tivo/DVR and missed any of the first 3 episodes ~ I'm compiling a DVD of: Pitmaster's: Myrphysboro Pitmaster's: Decatur Pitmaster's: American Royal and a BONUS of Bobby Flay's Pulled pork challenge against Lee-Ann of Wood Chicks. All I ask is cost of materials...

Battle of the BBQ Brethren in Sayville, NY as part of the Sayville Fall Fest. Team Green Mountain Smokeshack will be there. Stop on by and say hello if you are in the metro area. http://www.bbqbattleli.com/ -rob

Yes, we'll be vending Saturday and competing on Sunday. After the vending is done Saturday (around 5pm) I will begin meat trimming and injecting the brisket and pork. The meat will eventually be going on at 10 or 11pm or so. -rob