Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. djsmokesupreme

    Winner, Winner Chicken Dinner

    Had to brag just a little. Won my first contest last weekend. I'm particularly proud because the rub and sauce were both homemade.
  2. djsmokesupreme

    TESTING A NEW COMPETITION COOKING METHOD

    Having trouble uploading my videos. Anyone have any advice?
  3. djsmokesupreme

    TESTING A NEW COMPETITION COOKING METHOD

    I read about a new method for competition smoking for chicken thighs, and I decided to test it. I prepped 8 thighs. First, I scraped the fat off the underside of the skin, then I detached the thigh bone from one end and cut it free of the meat almost to the other end on 4 of them. According...
  4. djsmokesupreme

    SOUS VIDE

    Thanks
  5. djsmokesupreme

    SOUS VIDE

    What size flats are you using in your 26 hour sous vide?  I'm getting ready to try my first one. Thanks,
  6. djsmokesupreme

    SOUS VIDE

    Thanks for all the info.  I hadn't realized that this was so popular.  I also should have searched for the other threads.  Thanks again to all.
  7. djsmokesupreme

    SOUS VIDE

    Went to dinner at a friend's house.  He had purchased an immersion circulator and sous vide a beef tenderloin, then grilled it to finish it off.  I have to admit, it was restaurant-quality tender and juicy. For those who aren't familiar with the technique, sous vide involves sealing the meat in...
  8. djsmokesupreme

    Looking for help

    Thanks, Jimmy!
  9. djsmokesupreme

    Looking for help

    Over the years, I had complied an equipment list for competitions, to help me remember everything.  This mac-daddy list contained not just the usual stuff, but things like a coffee maker, hose bib splitter, hip flask, etc.  You know, all the stuff that makes things easier when you're spending...
  10. djsmokesupreme

    Fernandina Beach Rib Cookoff (Fernandina Beach, FL) March 15th

    They're running both.  The only place I could find info about the rib cook-off was on their FB page . Unfortunately, I can't make it, but I'm going to try for June.  Thanks for the info.
  11. djsmokesupreme

    Fernandina Beach Rib Cookoff (Fernandina Beach, FL) March 15th

    The 8th Annual Fernandina Rib Cook-Off is sceduled for the weekend of March 12th.  Does anyone have a link to the registration website?
  12. djsmokesupreme

    Brining Turkey Beasts

    I brine for 8-12 hours to introduce sweetness, citrus and herbal notes.  The acid in the citrus also helps the skin crisp because it begins to break down the fat layer underneath.  I've never found saltiness to be a problem. My poultry brine is: 2 gallons water 1 cup kosher salt 1 cup brown...
  13. djsmokesupreme

    Chicken Thighs

    Thanks.  Got a GoPro for Christmas.  I'll try to upload some Q-View of the contest.  Anyone in N.E. Florida next Saturday, April 11, it's the Great Jacksonville Backyard Barbeque at EverBank Field.  Buy  ticket and taste pork, ribs and chicken from 40 amateur and 20 pro teams.  All the money...
  14. djsmokesupreme

    Chicken Thighs

    Entering another BBQ competition.  For chicken, I've always cooked whole chickens, then cut them for judging.  I've gotten good marks for moistness and flavor, but I always get killed on presentation.  A friend recommended entering only thighs for the judging.  He said this is what's done in...
  15. djsmokesupreme

    My 4th attempt at brisket

    You are running smack dab into your very first experience with "the plateau" or "the stall". This is a point at which the internal temp will stay the same, or maybe even drop 5-10 degrees, for 2-4 hours. The best explanation for this that I have heard is that, at that temp, the evaporation from...
  16. djsmokesupreme

    My 4th attempt at brisket

    Absolutely beautiful KrazyRaven.  How did the crust turn out?
  17. djsmokesupreme

    ENTERING MY FIRST BBQ CONTEST

    Congrats on your 2nd place finish. You're right about how easy it is to get hooked on competition. I'm ready to go again! I'm definitely planning to enter the FL/GA competition, and I think I'd like to try Briskets and butts, too.
  18. djsmokesupreme

    ENTERING MY FIRST BBQ CONTEST

    Don't know if we'll make it to Sebring, but I'd love to enter the Fernandina Rib Cook-Off. When is it scheduled?
  19. djsmokesupreme

    ENTERING MY FIRST BBQ CONTEST

    I brined our birds, so I don't think moisture was the problem. We were graded down on appearance, and I noticed that most of our competitors used chicken parts for the judges. Obviously, I was cutting my own birds while they were very hot and their birds were all professionally butchered and...
  20. djsmokesupreme

    ENTERING MY FIRST BBQ CONTEST

    I recommend this experience to everyone. Find a local contest, grab some buds, throw the smoker and a cooler full of meat and adult beverages in the truck and have a blast and meet some great folks.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky