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  1. yankeerob

    question folks,

    I set a time and like to have the butts just coming off the smoker at that time. Let them rest for 10 minutes then pull and sauce them in front of everyone. Load it onto a large hotel buffet tin, throw it on a table then everyone digs in. Of course we'll have costco potato/pasta salads and slaw...
  2. yankeerob

    Long Island BBQ KCBS Contest - 10/25 & 26 - Open Call

    http://www.greatersayvillechamber.com/events.htm Team Green Mountain Smokeshack will be there for our contest of 2008. we have opening for team member if anyone would like to join in on the fun. -rob
  3. yankeerob

    Harvard Fall Fest, MA State championship

    http://www.harvardfallfestival.com/ KCBS contest THIS WEEKEND. Team Green Mountain SmokeShack is a team and 2 and looking for recruits if there are any out there. Let me know and I'll add you to the rouster of team members. It can be one day, 2 days or overnight. Learn what it takes to cook in...
  4. yankeerob

    lookin to buy first offset barrell smoker

    My tenant was able to get a Char-Griller Pro offset for less than $90 from Lowes 2 weeks ago - off season sale going on. That's pretty much a no brainer. Steel drums don't have much thermal momentum being real thin and all. trust me, I've built my own. It works OK but without the protection...
  5. yankeerob

    Hudson Valley Ribfest Aug 15-17 Open invite

    I'm on the road. Talk to you soon, -rob
  6. yankeerob

    Hudson Valley Ribfest Aug 15-17 Open invite

    this time I won't forget the darn camera! There's over 50 teams this year. It's goiing to be challenging. This makes our 5th competition since July and we're 2 out of 4. I'm hoping to walk in brisket or shoulder. -rob
  7. yankeerob

    Rib Prep Question

    I do this all the time when I want smokey flavor but don't have the time. I usually use my little chief and smoke for an hour but in your case i would: Smoke from 9 to 12 as you say then: --- giving up competition secrets here --- Double lined HD foil - put down a thin layer of brown sugar and...
  8. yankeerob

    Whole shoulder

    sorry, Tracy might have some pics though. I'll ask. She's occupied at the hospital at the moment. -rob
  9. yankeerob

    Whole shoulder

    We got lots of 8's and 9's but problem is - so did everyone else. We placed next to last in both categories. Oh well, next weekend is a KCBS contest - Hudson Valley RibFest.. -rob
  10. yankeerob

    Whole shoulder

    Ok hereâ€8482s what happened last weekend at Haverhill, NH MBN contest. Tracy and I located whole shoulders from a local farm and picked them up on Saturday shortly after they opened at 9am. Glad we did because I discovered they were FROZEN! As soon as we got back to camp they went into a cold...
  11. yankeerob

    Whole shoulder

    It is indeed a requirement to cook whole. Believe me, if I could cook 2 separate pieces I would. The butcher secured 4 for us at 20 lbs each. I'll need a hacksaw to fit them in the caldera. It will definitely end up being injected with FAB-P. I hope the spares fit into the WSM with the Pro-Q...
  12. yankeerob

    Whole shoulder

    I'm doing my first MBN contest this weekend and smoking a whole shoulder. That is the boston butt and picnic connected together. Anyone ever done this? These things weigh in at 16 lbs. -rob
  13. yankeerob

    Haverville, NH MBN contest

    the only one in the northeast. Winner goes to Memphis in May. We are there! http://cohase.org/wholehog/ -rob
  14. yankeerob

    Dumb Brisket question

    This is what I was taught by the 2007 NEBS Team of the Year folks: Always smoke it whole first off. Then take a look at the thing. What you want is to trim it so that it's of uniform height so that it cooks even. To do this you'll need to remove a good amount of fat between the point and the...
  15. yankeerob

    Hmmm... What To Smoke This Weekend, Suggestions?

    You guessed it - catering job and the ribs are for me! -rob
  16. yankeerob

    this might sound gross but.............

    I could never get over the texture of liver. I would think it wouldn't do well because there is no fat in it. Maybe wrap in bacon?
  17. yankeerob

    More bark?

    and they win lots doing it. It's actually butterflied. -rob
  18. yankeerob

    How fresh is to fresh

    that's what the pros do. They do it weeks before. The theory is it makes the meat more tender as the tissues break down. I talked my butcher into doing this for me in his cooler. -rob
  19. yankeerob

    To Soak or Not to Soak ... That Is the Question

    we never do it at contests. Anything coming out of the stack is waste.
  20. yankeerob

    Is there any money in this???

    We sell it under the Vermont State Fair Liscence PRogram and carry extra liability on the BUSINESS not on my name. They can sue the business if they want to but they won't get my house or assets. Well sell pork $9/lb and brisket $10/lb. Anything else is 3X cost. We'll just about break even this...
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