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  1. reardenreturns

    A Brisket Win!!! Houston Mariner's Club Cookoff - April 2013 - W/ QView

    I meant to post this awhile ago: A friend has asked me for a few years now to cook for their companies team in the Houston Mariner's Club Cookoff. Since I'm not a pro and just a friend, I always agree to help. 2012 was a bad year with a horrible rainstorm and a broken rotisserie type pit which...
  2. reardenreturns

    Labor Day Brisket and Ribs (w/ QView) - UPDATED

    Happy Labor Day Weekend! I haven't posted in awhile, so thought I'd drop some QView on y'all :biggrin: I'll update as the cook goes on! Put on some great, if not large (17 and 16 pounds!) briskets and some pork ribs for the labor day holiday. Thought I'd provide some BBQ deliciousness...
  3. reardenreturns

    Cookoff Success with Pork Ribs w QView!

    This past weekend was the CenterPoint Energy BBQ Cookoff here in Houston. About 100 teams compete, all from the same company, for the honor of representing the Company at the Houston Livestock Show and Rodeo Cookoff. I was the head cook on the team that we lovingly called "CenterPork" (a play on...
  4. reardenreturns

    Houston Mariner's Club Cookoff tomorrow!!

    Gonna be doing alot of cooking tomorrow for the Houston Mariner's Club. It's their 30-something year of doing this and I'm cooking for one of the teams. I believe there's about 25 teams in this one. Gonna be making 4 briskets, 4 racks of pork ribs, 6 chickens and 14 pounds! of chili. Should be a...
  5. reardenreturns

    Weekend Smoke Out with QView

    In prep for another cook-off, so today I'm throwing on two briskets and three racks of pork ribs. I'll update as the cook goes on, but below are some "before" shots I'm trying a new rub from Butcher BBQ and a new brisket injection Briskets being prepped Ribs after being rubbed Brisket...
  6. reardenreturns

    Houston Chronicle article on the rise of the BBQ Nerd

    This article was posted in the Houston Chronicle today as Greg Morago tries to explain the rise of the "BBQ Nerd" and how normal folks can make or break BBQ joints unlike the days of yore. I'm quoted about halfway down the article...
  7. reardenreturns

    2011 CenterPoint Energy Cookoff (UPDATED with QVIEW)

    Hey guys, This weekend, I'm up for my first official cook off ever. Thanks to the help from everyone here, and alot of practice, I hope I'll do well. This event will have about 100 teams competing in ribs, brisket, chicken and chili. Who ever wins gets to represent CenterPoint Energy in the...
  8. reardenreturns

    Suggestions on trimming ribs to smoke NOT St. Louis style

    Ok, so as you guys have probably seen, I smoke pork spare ribs alot, and I always to them St Louis style (i.e. I've trimmed the flap and tips off). I like the way it looks and the eveness of the cooking. I'm going into a competition in October where they are requiring Spare Ribs (not St Louis...
  9. reardenreturns

    2011 Fourth of July Meatstravaganza! with Q-View

    In honor of the holiday, I'm doing a big smoke for friends. Brisket, ribs, chicken, and chili are on the menu. Enjoy the Qview. I'll update as I smoke. Used a new rub recipe that I'm trying out. Sauces - For some non-Texan friends Ancho Chile Sauce Sweet and Smoky Sauce Brisket: raw and...
  10. reardenreturns

    Bark question.

    Ok, need some guidance here. Can someone explain the key factors that contribute to a good tasty bark on brisket? You all have seen stuff that I've posted here and for some reason, I'm not getting the tasty bark. What is on the outside is tasty, but not what I would consider "bark". A few...
  11. reardenreturns

    It's a beautiful day in the smokerhood... Firing up with QView (FINISHED!)

    Another beautiful spring day here in Houston and the smoker is warming up. Going on today are four racks of St Louis cut pork ribs and one nice brisket. Trying just a salt/pepper/paprika rub on the ribs, and my usual rub on the brisket. I'll update with more QView as the smoke progresses...
  12. reardenreturns

    Weekend Smoke -=- Brisket, Ribs, and Smoked Meatloaf with QView (FINISHED!!)

    Hey Guys, Since it's gonna be a nice weekend here, I'm throwing on some brisket, ribs, and doing a smoked meatloaf. Saw a few recipes on here, so I adapted my own (see below). The smoker is setup and they'll be going on early in the morning. I'll update with pics and notes. :grilling_smilie...
  13. reardenreturns

    New and Updated FDA Food Recall resource

    Due to some food safety bills that passed in January, the FDA was required to modify the way it reports recalls online. The results of that labor is a nifty sortable/searchable table located here: Recalls, Market Withdrawals, & Safety Alerts Some of the most interesting things are in the...
  14. reardenreturns

    Tags next to name explanations

    Can someone explain the convention used for the tags under the username in posts. There's "Smoker Fanatic", "Premier", "Fire Starter", "Master of the Pit", etc... What's the qualification level to get to each one? Is it based on the number of posts or admin assignment.. just curious. I found...
  15. reardenreturns

    BBQ Summer Camp by Foodways TX

    Just wanted to post this. This summer I am going to a BBQ Summer Camp to learn even more about meat, techniques, smoking, etc.. It is put on by Foodways Texas and is a three day event. The schedule is below. I'm not sure if there is still space available, but go to www.foodwaystexas.com for...
  16. reardenreturns

    March Madness Smoking Extravaganza with QView

    Ok, so maybe not an extravaganza. Pulling out the smoker tomorrow to make stuff for the week. It's a beautiful weekend here so it should turn out great. Gonna try some new charcoal management techniques as well. :biggrin: St. Louis cut pork ribs (2 slabs) Pork shoulder (5 pounds) Chicken...
  17. reardenreturns

    2011 Meatapalooza! with Q-View

    Doing some serious smoking this Saturday. Picked up the following: - 8.5 # natural beef brisket - 4 natural St. Louis cut pork rib racks - 1 chicken - 20 jalapenas and fixin's for making ABTs Going with a pre-made rub this time from B&W meat here in Houston. I'll update once the meat is on the...
  18. reardenreturns

    Album organization issue

    Hey guys, I created a few new albums to store and organize some photos, but notice that when I go to "Organize Photos" and drag and drop them to the albums on the left, they never go there. Nothing happens. I've read the FAQ and everything about moving them, and am apparently doing them the...
  19. reardenreturns

    Basic BBQ Rub - Used on ribs, chops, pork, chicken

    This is a rub I developed. Again, nothing special, but it's damn tasty. Might be a little sweet for Texas tastes, but I like experimenting. Basic BBQ Rub 1/4 c kosher flake salt 1/4 c packed dark brown sugar 1/4 c smoked paprika 3 tbsp fresh ground black pepper 1 tbsp garlic powder (not garlic...
  20. reardenreturns

    Pulled Pork Vinegar Sauces - Three Varieties

    Some of you have asked for my vinegar sauce recipes. They're nothing fancy, but here the are in descending order of my preference. I put each sauce in a squirt bottle to allow the diner to select and squirt on sammichs and pulled pork plates. It's NEVER put on the pulled pork before serving...
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