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Where in NC are you hailing from?
bus1982, you don't live far from me. I'm a China Grove boy! I smoke on my BBE (Big Brown Egg, Ceramic smoker from Academy sports), Master Forge bullet smoker, and a big pull behind offset smoker (AKA the beast).- sniltz
- Post #117
- Forum: North Carolina Members
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ceramic egg smoker question
Can you use the minion method on an egg smoker? I know once you get one to hot its hard to get temp down. What's the best way to light one? Have a few Boston butts to smoke and want to use my new egg.- sniltz
- Thread
- Replies: 1
- Forum: Charcoal Smokers
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Rib Glaze help?
I think I have a good glaze. I take my Western NC vinegar sauce and cattleman texas smokey bbq sauce and mix. That makes a good vinegary and sweet sauce then add a 1/4 cup of light karo syrup, 1/4 cup of apple jelly, and 1/4 cup of agave nectar. Heat to a simmer then place in a blender and... -
Rib Glaze help?
I am doing another competition this weekend and am looking for a good rib glaze. I know competition ribs are very sweet but, would like to find a good finishing glaze. Want to keep it simple while not over powering. -
Rub help?
I have never used fennel seeds in rubs, only for sausage making. As far as sweet rubs or candy sauces for competitions, I think It is moving away from that. Yes, most teams still do it or have read that's what judges want. But, me and my friend(the other pitmaster on the team)have talked to...- sniltz
- Post #17
- Forum: Sauces, Rubs & Marinades
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whole or split chicken?
I have done a spatchcocked bird before but, have always like the results of smoking a whole bird. I love doing beer can chicken and doing birds on a rotisserie too. I love brining them then, rubing them with olive oil and my throwdown chicken rub. Then smoking it on my small offset smoker at... -
whole or split chicken?
Me and my friend have a running feud going on. I say its best to brine your chickens and turkeys then smoke them breast side down to allow the juices to settle on the breast in the inside. He said its best to rub the chicken down only right before the bird goes on the smoker. He then splits... -
Rub help?
Sorry about that but, was trying to upload picture from my windows phone and I couldn't figure it out. So I tried using photobucket. I'm not tech savy. Is there any easy way to take a picture from your phone and post it on here?- sniltz
- Post #15
- Forum: Sauces, Rubs & Marinades
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Rub help?
[/URL][/IMG] This is the rub I came with 8:3:1:1 ratio. Thanks for all ya'll advice. This was very well balanced. Can't wait to see what I come up with next.- sniltz
- Post #13
- Forum: Sauces, Rubs & Marinades
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Rub help?
Did this rub using the 8:3:1:1 ratio! It worked very well! Very surprised by the out come. Thanks for all the advice. Can't wait to see what combination I come up with. [/URL][/IMG]- sniltz
- Post #12
- Forum: Sauces, Rubs & Marinades
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Rub help?
Dewetha, wow! :thumb1: That's exactly what I was looking for. You really have put in your time and know how. Pigbark, I mostly try my rubs within our competition team and use it on the KCBS 4, chicken, ribs, pork, and brisket. I thought about buying store brand rubs but, most of them have MSG...- sniltz
- Post #6
- Forum: Sauces, Rubs & Marinades
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Rub help?
I can usually say I make a alright rub but, it is usually hit and miss. Either it's to salty or spicy or not balanced right. But occasionally I will hit the mark. I want to take a more scientific approach on this matter. My question is this, what is the right amount of balance to a rub? The...- sniltz
- Thread
- Replies: 17
- Forum: Sauces, Rubs & Marinades
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Competition Pork Question?
This weekend my team did a competition in Salisbury, NC and our pork shoulder didn't do to well. I was wandering if anyone could help us out on our pork turn in. We came in 69th out of 77 teams in pork. We trimmed our pork, as well as cut the money muscle down where we could get our rub on... -
Competition Beef Brisket Sauce Question?
I just wanted to know if anyone on here had a good brisket sauce for competition? We did a competition in Salisbury, NC this weekend and came in 13th out of 77 teams in brisket. Even though I thought this was good, I didn't really care for our sauce. I took my St. Louis red sauce and my...
