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  1. reardenreturns

    Newbie

    Welcome to the jungle. :):sausage:
  2. reardenreturns

    2011 CenterPoint Energy Cookoff (UPDATED with QVIEW)

    Its really a fairly easy recipe. No big huge secrets on this one. One trick, tho, is that I use three different kinds of meat 1) 1/2# 80/20 ground beef, 2) 1/2# ground pork, 3) 1# chuck, done on a chili grind. Makes for a wonderfully varied texture in the final product.
  3. reardenreturns

    2011 CenterPoint Energy Cookoff (UPDATED with QVIEW)

    Thanks y'all. Here's some additional photos from the event. http://picasaweb.google.com/acompofelice/2011CNPBBQCookoff
  4. reardenreturns

    2011 CenterPoint Energy Cookoff (UPDATED with QVIEW)

    Well folks, I didn't walk away with a trophy, but I think I did a damn good job. This year there were 90 teams competing in the chili, chicken, brisket and ribs portions of the competition. I think we fared well against our smokin' brethren. I definitely learned alot, and have good directions to...
  5. rib entry.JPG

    rib entry.JPG

    • reardenreturns
    • Media item
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    • Album: 2011 CNP BBQ Cook Off
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    RCsmoke.JPG

    • reardenreturns
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    • Album: 2011 CNP BBQ Cook Off
  7. chilicook.JPG

    chilicook.JPG

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    • Album: 2011 CNP BBQ Cook Off
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    BCSmoke.JPG

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    • Album: 2011 CNP BBQ Cook Off
  9. chickenentry.JPG

    chickenentry.JPG

    • reardenreturns
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    • Album: 2011 CNP BBQ Cook Off
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    booth.JPG

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    • Album: 2011 CNP BBQ Cook Off
  11. Chili.JPG

    Chili.JPG

    • reardenreturns
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    • Album: 2011 CNP BBQ Cook Off
  12. brisketentry.JPG

    brisketentry.JPG

    • reardenreturns
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    • Album: 2011 CNP BBQ Cook Off
  13. 2011 CNP BBQ Cook Off

    2011 CNP BBQ Cook Off

  14. reardenreturns

    2011 CenterPoint Energy Cookoff (UPDATED with QVIEW)

    Hey guys, This weekend, I'm up for my first official cook off ever. Thanks to the help from everyone here, and alot of practice, I hope I'll do well. This event will have about 100 teams competing in ribs, brisket, chicken and chili. Who ever wins gets to represent CenterPoint Energy in the...
  15. reardenreturns

    Suggestions on trimming ribs to smoke NOT St. Louis style

    Wow, thanks for the advice guys. I'm gonna try the "Trim Nothing, cept the membrane" method this coming weekend. Tasty. I knew you'd all have the good ideas :yahoo:
  16. reardenreturns

    Suggestions on trimming ribs to smoke NOT St. Louis style

    Ok, so as you guys have probably seen, I smoke pork spare ribs alot, and I always to them St Louis style (i.e. I've trimmed the flap and tips off). I like the way it looks and the eveness of the cooking. I'm going into a competition in October where they are requiring Spare Ribs (not St Louis...
  17. reardenreturns

    2011 Fourth of July Meatstravaganza! with Q-View

    Brisket was on for 13 hours, using a combination of hickory and pecan wood. The ribs were on for 8 hours using the same combination. Chicken (not pictured finished) was on for about 3.5 hours, using the same wood combination but also done "beer can" style with St. Arnold's Summer Pils, also...
  18. reardenreturns

    2011 Fourth of July Meatstravaganza! with Q-View

    Well, it was quite a success. I didn't get a pic of the finished chicken before it got cut up, but it tasted damn good. Here's a shot of the ribs and the brisket finished.
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    IMG_0495.JPG

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