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Starting a Sunday smoke. Starting with a small boneless pork shoulder, injected with 1 cup of a half and half mixture of bourbon and apple juice, with a packet of Saizon (Cuban pork seasoning) mixed in. I’ve liberally coated it with Jeff’s Rib Rub. Just waiting for the Weber Smokey Mountain to...

My sister lives in the Pascagoula/Ocean Springs/Gulfport area, and needs a professional smokehouse or BBQ team to cook a 25 pound brisket for a Christmas event. She apparently committed the rookie mistake of buying a piece of meat too big to fit in her smoker. If anyone knows someone they...

My smoked turkey breasts have become a required part of our Christmas meals with our extended family. I'm expected to produce flawlessly delicious turkey, a challenge which I am happy to accept. Here's my problem this year. My sister-in-law, who lives about an hour away, is hosting. Dinner...

Had to brag just a little. Won my first contest last weekend. I'm particularly proud because the rub and sauce were both homemade.

I read about a new method for competition smoking for chicken thighs, and I decided to test it. I prepped 8 thighs. First, I scraped the fat off the underside of the skin, then I detached the thigh bone from one end and cut it free of the meat almost to the other end on 4 of them. According...

Went to dinner at a friend's house.  He had purchased an immersion circulator and sous vide a beef tenderloin, then grilled it to finish it off.  I have to admit, it was restaurant-quality tender and juicy. For those who aren't familiar with the technique, sous vide involves sealing the meat in...

Over the years, I had complied an equipment list for competitions, to help me remember everything.  This mac-daddy list contained not just the usual stuff, but things like a coffee maker, hose bib splitter, hip flask, etc.  You know, all the stuff that makes things easier when you're spending...

Entering another BBQ competition.  For chicken, I've always cooked whole chickens, then cut them for judging.  I've gotten good marks for moistness and flavor, but I always get killed on presentation.  A friend recommended entering only thighs for the judging.  He said this is what's done in...

Amateur division. It's a fundraiser for a local children's home, but it's citywide and there's a pro division.  I'm competing in all three categories, Chicken, Ribs & Pork Shoulder.  Not only will there be blind judging, but I'll be serving my food to folks who make donations to wander around...