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  1. bbqhead

    Returning from Oklahoma

    what's going on david, good to hear you made it through our ice/snow storm. great bend going to be your cook-off? talk to you soon.
  2. bbqhead

    A Tale of Two Briskets.....sorta

    its your choice, all foil or alum pan covered with foil. sometimes just foil could leak. its not a dumb question by the way, any questions, we try to help.
  3. bbqhead

    For the Competitors...why do you do it?

    forgot to mention I try to judge when not competing. some times it helps to take a break from cooking and judge to see what other teams are doing.
  4. bbqhead

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    I believe its bottled hot sauce.
  5. bbqhead

    Need help with keeping quarters overnight

    sorry to hear about the youngster, its to bad. when they suggested warming them up in pans, maybe put a little apple juice in to help keep from drying out.
  6. bbqhead

    Why Texas Crutch ?

    PAUL KIRK, a great pitmaster, calls it the "texas crutch", back in his prime hay days could have been true. but nowadays there's so much you can do with it, keeps you from over smoking, add moisture, retain heat,etc. I use at home and contest too.
  7. bbqhead

    For the Competitors...why do you do it?

    Its hard to explain why I do it, I just love BBQ. competition makes you go above and beyond, way beyond what you do in the backyard. when you go to the contest to set-up, you see all the other teams there I wonder what have I got myself into. then after all the hard work and challenges, you get...
  8. bbqhead

    American Chopper Building a Smoker?

    with all their equipment they have and people on the payroll it should be nice. just think if they had somebody that knew what they were doing.
  9. bbqhead

    BBQ Pitmasters Tonight Reminder

    in the summer we all become BBQ pitmasters.
  10. bbqhead

    Traeger Pellet Smoker

    good deal, just be sure to use food grade pellets and not heating pellets.
  11. bbqhead

    Just one smoker

    It would have to be my cookshack FEC-100, its my stress reliever.
  12. bbqhead

    Does anyone start there butt's in the oven?

    did you let it rest after you took it off the cooker? I usually have good luck when I foil ,rest ,then pull. when you pull it all gets mixed together ,the wet and dry, should have turned out . I wish you luck on your next one.
  13. bbqhead

    Bought Pellets Here ?

    have'nt heard of them, I buy mine direct from bbqersdelight.
  14. bbqhead

    a question on Ribs

    this is a new one to me, the bone sticking out 1/4 to 1/2 inch makes me proud. when you put them in the comp boxes the judges like that!
  15. bbqhead

    A story about foiling and packing meat for rest

    I've always been taught FTC, foil ,towel, cooler. it works great for me.
  16. bbqhead

    just wanted some info

    have fun, and practice, practice, practice!!!
  17. bbqhead

    How Do You GET bite through Chicken skin ?

    that's the $64,000 question on the comp circuit . everyone's got their ideas , sometimes they work , sometimes not. myself finish on the grill.
  18. bbqhead

    using cherry wood

    cherry wood is great with briskit.
  19. bbqhead

    Question about rib rack?

    rib racks are ok if your doing alot and dont have room , but if you have plenty of space just cook them flat on the racks.
  20. bbqhead

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    can you say PARKAY, it just looked white
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