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  1. mikey2gunz

    Competition Cooking

    Hello, again everyone.  Back for a look-see.  Wow things have changed! My buddy Herb and I earned our Master CBJ Badges last year and judged the Royal again... Started right in with the competition cooking when Pitmaster Bubba Knapp of Bubba-Q's invited us to come along on some contests and...
  2. mikey2gunz

    back from outer space

    thanks so much EVERYONE for the welcome back. I've been rather busy..... tomorrow I judge #30 at Wisconsin Dells. I'll send off for the Master Judge test on Monday. My friend, Herb Kane, (Smokin' Herb http://www.bbqyearbook.com/ ) and I have just been going crazy. We've great enthusiasm and...
  3. mikey2gunz

    Competition Cooking

    Here's the update!! To earn ones KCBS Master Judge Certification, in addition to participating in at least 30 documented contests as judge/table captain, you must assist a BBQ Team in a KCBS sanctioned event. That team will officially document your performance. After completing these two...
  4. mikey2gunz

    BBQ Judge

    In KCBS sanctioned events there are NEVER 12 judges at a table. There are 6. No more, no Less. The process takes very little time. Usually 3 or 4 minutes. The table captain holds the clamshell full of samples and passes it by the judges eyeballs. The speed s/he goes is directly related to...
  5. mikey2gunz

    Hi from Iowa

    Welcome from Williamsburg. It's always nice to see a fellow Iowan join the fun. Mike
  6. mikey2gunz

    What is your smoking project for 2010?

    1. I'm gonna complete my 28th, 29th. & 30th KCBS contest as judge (& cook w/a team & take the test) and get master certified by MAY. 2. I'm gonna cater my daughters wedding reception w/ the help of my buddy. 3. I wanna build a rotiserie smoker using BRICK to match my house, and 4. I'm gonna...
  7. mikey2gunz

    Has anyone used their smoker to dry out their wood?

    I always start my fire, get everything up to temperature... and then set the next three splits of wood on TOP of the burnbox. After those three start to smoke and/or steam, I'll roll them over & repeat, after the first logs' smoke turns a nice thin bluish color do I start with ribs. I'll add a...
  8. mikey2gunz

    back from outer space

    Really appreciate the welcome back. Feeling like I need to re-learn the SMF! Can't wait for spring and the smell of BBQ in the morning. Just smoked four racks and a bunch of thighs last night. (I added the chicken trimmings to the bacon and onions for the beans, was delicious!)
  9. mikey2gunz

    Competition Cooking

    My buddy, Herb, and I will be cooking for a team in May to get our KCBS Master Judge Rating, I will take notes for you! I'd say the easiest way to win, or do well, at a KCBS sanctioned event, is to take a judging class & judge contests and then practice cooking. Learning what KCBS instructs...
  10. mikey2gunz

    back from outer space

    Hey it's been a LONG time since my last visit. Hopefully back to stay. Long story short: Judged 25 KCBS Events for summer 2009, Have 3 to go for Master. Cooking for Master in early may... Judged the Royal, invitational and open. Pulled double duty for the open they were so short on judges...
  11. mikey2gunz

    Howdy from small town Iowa

    Howdy from Williamsburg and welcome.
  12. mikey2gunz

    !st Annual SMF Roundup is in the Bag

    It looks like I missed a heckuva good time. Bike decided to give up the ghost just short of Des Moines at 3:00 a.m. after my Friday night poker game. Took a good bit of time to get things rolling after that so early in the morning. Sorry for not making it-- next year I'll have someones cell...
  13. mikey2gunz

    Smoke ring vs. smoke penetration

    Tonto, No, I didn't mean to make you think I thought they were rare, I know they're not, as I use an internal thermometer and go a good 6 hours. They just appear rare cuz the pink's (smoke ring) permeated the meat and that's all there is. The rub's brown sugar, sugar, sea salt, fresh ground...
  14. mikey2gunz

    New Terminology Contest

    qorn or porq- very simple. Mike
  15. mikey2gunz

    Smoke ring vs. smoke penetration

    I've had 100% smoke penetration to the bone every time I've smoked pork ribs using my offset reverse flow woodburner. Using the 3-2-1 method @ 200F-210F using 80% hickory, 20% cherry. I was specifically trying to figure out a way to get Less pink!! Though they're not as tender as I'd like...
  16. mikey2gunz

    OOPS! That didn't work

    Dave- I currently use hickory and CHERRY. Will be moving on to hickory and apple when my stash runs out. I've a free source of apple from an orchard in Iowa City. Pre-heating my wood on top of the firebox helps BIGTIME, and when the free wood starts rolling in, I'm gonna pre-burn to get even...
  17. mikey2gunz

    OOPS! That didn't work

    Dave- Sounds to me like it didn't cook long enough. I think I'd've tried a milder wood as well, but that's just me. I hear pecan is good with lamb. Mike
  18. mikey2gunz

    Hogs Gone Wild

    Well, I think I have an option, unless it's already butchered. I need to talk with the guy providing the meat. I've only smoked ribs as far as pork goes.....as soon as I hear more, I'll let you know & I'll read more "how-to's" on the site! I'm actually looking forward to an all-nighter! Mike
  19. mikey2gunz

    SMF Gathering Cooking Roster

    I plan on attending. Riding a bike and will crawl into a corner somewhere to sleep. Will gladly contribute to whomever allows me to sleep in their dirt! Mike
  20. mikey2gunz

    Our Condolences, Carl...

    Condolences and peace from my family. Michael and Margaret Hall
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