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  1. bbq engineer

    Gasket/fiberglass rope

    I have the Rutland gasket on 3 smokers now, and it doesn't come in contact with food. Also, once you use the smoker and get a little grease on it, it loses any fibers that could potentially become airborne. Besides, look at me...I'm OK, I'm OK, I'm OK,I'm OK, I'm OK, I'm OK... If you want a...
  2. bbq engineer

    Which Cooking Class Would You Take ?

    I say that yes you do get to sample some top quality BBQ. That being said, however, you also get to sample a lot of things that are loaded up with MSG, insta-cure, mystery spices and injections, and got knows what else. People that are at contests lay out a bunch of money to be there and pay for...
  3. bbq engineer

    I need your expertise to help setup a small BBQ Rib competition.

    Here are the KCBS rules...If I were doing a back yard type of throwdown, I probably wouldn't get this anal about it. After all, It is probably just for braggin' rights, and it is with your family. http://www.kcbs.us/pdf/KCBS_Rules_an...tions_2009.pdf Just make sure there are defined rules...
  4. bbq engineer

    Chuckie!!!!!!!!!!!!!!!!!!!!

    Man, you know how to throw a party. Everything looks fantastic...bet your smoking partner (bulldog) wanted a tray of that chuckie.
  5. bbq engineer

    Seafood Fattie!!!!!!!!!!!!!!1

    Really nice. I bet it had them on edge waiting to dive into that.
  6. bbq engineer

    Ribs!!!!!!!!!!!!!!!!!!!

    Rick, Those look amazing. The pullback on the bones was unbelievable too. Great Job, I would have arm wrestled your guests for their share!
  7. bbq engineer

    Happy Birthday Bearcarver

    Happy Birthday to you, Happy Birthday to you, Happy Birthday dear BearCarver, We would like some QView! Do something fun today!
  8. bbq engineer

    Our second brisket

    I absolutely loved this post, and couldn't have been cheering for you two any more. Great looking smoke, and fantastic smoke ring on that beautiful brisket. Rivet, you done good with "The little Rivets"!
  9. bbq engineer

    Spares & a Butt

    Mark...You forgot to call me! Man that looks great, I would have dug in to a plate of that 'Que, and throw in some fried onion rings and Zuchini sticks would have been great too.
  10. bbq engineer

    Does anyone know if there is

    UGABOZ, Your best resource for upcoming events is from the KCBS website...They are one of the major sanctioning bodies of BBQ Competitions. Here is a link to their website for events...just click the month you are interested in, things really ramp up in the spring when the weather starts to...
  11. bbq engineer

    Your best tip for a Newbie (gnubee)

    Don't over smoke...keep the smoke thin and blue...it doesn't take an enormous amount of smoke to make meat delicious. Even if you can't see smoke, if you can smell it, so can your meat. You can ruin a piece of meat if you have to see massive amounts of smoke to be comfortable.
  12. bbq engineer

    Grocery store crossing the line

    BC, I have that written on my credit cards as well (I won't even go into the story of my AMEX numbers being stolen somehow and the $14K in charges that someone ran up in 24 hours before being questioned about it). It is absolutely amazing the number of people that look at that written on the...
  13. bbq engineer

    Who cooks chicken thighs and do you inject them

    Cook them all the time...they are also generally accepted for competitions as the chicken piece of choice for turn in boxes. I don't inject them, I do hit them with a spicy rub and then into the smoker...I like cherry wood or apple / pecan with them. Here is a smoke that I did with chicken...
  14. bbq engineer

    What kind of wood does everyone

    Pecan if I have it...but definitely the wood from a deciduous fruit or nut bearing tree with a few exceptions. Here is a listing that Dutch has compiled...take a look because there are a lot of woods out there, and each has their own characteristics...
  15. bbq engineer

    Cutting boards - How long to use, when to discard

    After reading Hoser's post ( ), I am more curious than ever about which is better and how to clean and care for them. I found some examination of the pro's / con's of each, and also found out that the FDA recommends the plastic ones for commercial food service?? (as indicated by this website)...
  16. bbq engineer

    December Throwdown Voting Poll

    WOW! How to decide? Great job everyone, I wish you all could win!
  17. bbq engineer

    Happy Dang New Year

    Happy New Year to you. Is it just me, but WTF does a ball dropping in Times Square have to do with the New Year? I don't get the whole ball drop thing, and you sure as heck wouldn't catch me in that crowd either.
  18. bbq engineer

    Cutting boards - How long to use, when to discard

    I generally hit them with a clorox bleach type of sanitizer, and this also makes short work of stains. Then they go in the dishwasher after I have already cleaned them good. Just wanted to know if there was a generally accepted guideline or what rule food service / Chefs adhere to.
  19. bbq engineer

    Cutting boards - How long to use, when to discard

    Hi Everyone, I have a question on cutting boards. I have many HDPE type of plastic cutting boards (used these when I cut meat at IBP the summer between high school and college, so I figured they were good to use as they will not dull knives). I have had them for many years, and some of them...
  20. bbq engineer

    disconnect the power source?

    Hey Georgialee, Glad you got that MES working and the whole picture thing figured out. Looking good so far. I do have one suggestion for future smokes. I don't generally put chicken on the top of other meat, as I would rather the butts "baste" the bird than the other way around. Just...
Great deal on LEM Grinders!
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