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  1. soafung

    Competition Help

    thanks guys.  i will give your suggestions a try.  
  2. soafung

    Competition Help

    We do sweet and spicy on the ribs and chicken. We usually only do layer of glaze on the ribs. Chicken is done indirect on the rigs grill. I have been in charge of the birds as of late and I have to admit, I have nit been brining them. I plan on brining from now on. Brisket is a salty pepper...
  3. soafung

    Competition Help

    that is correct.  head cook has a baby on the way in july, so will be out of circuit till probably our city Chamber of Commerce BBQ Cook Off in september.  dont know for sure, but we might try the one in Dumas in august.  that is only 45 minutes away.
  4. soafung

    Competition Help

    that helps alot jeff.  we stay in the panhandle.  there are quite a few bbq joints here in our home base and everyone has positives and negatives.  there is one joint that has made the Texas Monthly "Top 50 BBQ joints" list.  it has only been open for 3 years.  pretty impressive and i have not...
  5. soafung

    Competition Help

    i'm sure our head cook tossed our tickets.  the IBCA doesn't do a good job about posting stuff at the end of the events.  usually never see judging comments or scores if not in the top 10 around here.  i'll see if i can get some info on the next one.  think we will be doing one on june 7th.
  6. soafung

    Competition Help

    Well, i know it has been awhile since i have been awhile since i have been active, but i have been really busy.  Work is crazy, have a new baby girl (she loves watching me smoke and grill) and just life in general.  Anyways, let's cut to the chase.  The Comp Team I am a member of needs help...
  7. soafung

    don't forget this guys

    i got the 22.5" upgrade kit and cajun bandit threw in both the 1/4" and the 3/8" grommets.  i had to do a bit of "reforming" on the door, but i was told that they would send a different door if i couldn't get the door formed to my liking.  btw, the replacement door with the high airflow ring...
  8. soafung

    North Texas SMF gathering

    what about the panhandle area?  maybe even get some panhandle okies involved.  
  9. soafung

    Comp Help/Suggestions

    if anyone knows of some comp bbq classes that would be fairly close to the texas panhandle, we would prolly be able to pony up the cash to get our team into one of those.  
  10. soafung

    Comp Help/Suggestions

    the interesting thing is, all our team recipes are tex-mex influenced.  chipolte, ancho in the rib rub recipe.  chipolte and jalapeno in the brisket.  chipolte and black pepper on the chicken.  i'm at a lost.  we turned in the best ribs and chicken we have ever done and nada.  the brisket was...
  11. soafung

    don't forget this guys

    http://cajunbandit.com/
  12. soafung

    Comp Help/Suggestions

    first off, let me apologize for being inactive for sometime.  with that said, comps and the preggo wifey have been reasons for my inactivity.  Our team has come upon a road block.  our last comp we were not in the to 10 in any category.  i would like to ask my fellow texas residents for flavor...
  13. soafung

    Mulberry wood

    i have used mulberry before and it's a good wood.  mulberry is similar to apple, but it (as every wood) has it's own smell/flavor.  i didn't think it was as "sweet" as apple and had a bit of and earthy flavor to it, but i like that kind of stuff.  worked really good on poultry. i would...
  14. soafung

    Pricey cut dlemma

    i'm gonna do the rib roast.  looking like a solid 18 attending.  i will be goning to get the roast(s) tomorrow or thursday. how well will tthis type of roast hold temp in a cooleer @ 135-145?  i mean if i screw up and they are done 2 hours or so before guests arrive, will they still be hot. ...
  15. soafung

    Question on Cleaning The Fire Box...

    THIS look about half way down the page.  look at item 1509.
  16. soafung

    Pricey cut dlemma

    my birthday is sunday.  i will be having people over on saturday for the "bash".  expecting 10-26 people.  should i go with rib roast or beef tenderloin?  never done either, so i need help. i would also like suggestions on how to prepare both cuts.  rubs, IT finishing temps and so forth.  help...
  17. soafung

    who would win in a fight...?

    the GOSM (3405GW) or the Smoke Hollow (34168G)?
  18. soafung

    i want some cherry or maple

    glad to hear dennis.  I have used tthe cherry you sent and it's AMAZING!  I love the smell and the flavor is great.  I will trade with you anytime.
  19. soafung

    smoke ring trouble on 22.5" WSM...still

    i've done that before on my offset.  i got REALLY..uh...tired...from the night before and had to get up a cook ribs in a "Recipe Cook-off" with my team.  i didn't have any rub made and i had to get the smoker going right when i woke up.  i put a little kosher salt, fresh cracked black pepper...
  20. soafung

    smoke ring trouble on 22.5" WSM...still

    i don't have any pic of the smoke (having trouble with the new phone and digi cam is dead).  i'm doing exactly what JIRodriguez said he does.  i don't get it.  i have only had one rib smoke on the WSM that produced a smoke ring and it was pretty deep.  that smoke was with the same wood i have...
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