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  1. thedigitale

    Got my first call!!!

    Thanks, that's a big help!
  2. thedigitale

    Got my first call!!!

    Sounds good! Maybe I can pick your brain for a minute... I'm debating adding some fruit to my finishing glazes. I was thinking of experimenting with peach, blackberry, and cherry. Any thoughts on what fruits tend to be judge pleasers lately? Thanks!
  3. thedigitale

    Got my first call!!!

    Dan, I was actually going to message you. We are doing RWQ in Cresskill again, but not doing Seaside, and I didn't know about the other, but I'm winding down, so I'll probably pass on another. I was going to tell you to swing by Cresskill and say hello if you're around. There'll be a cold one...
  4. thedigitale

    Got my first call!!!

    Thanks! Team name is J 'n' C BBQ
  5. thedigitale

    Got my first call!!!

    Thanks! I've got a Humphrey's Half Pint and a Meadow Creek SQ36.
  6. Got my first call!!!

    Got my first call!!!

  7. thedigitale

    Got my first call!!!

    Just finished my fourth competition up and finally got my first call in pork! I missed a call in chicken by a hair, and came in 11th.
  8. 20170826_165702.jpg

    20170826_165702.jpg

    • thedigitale
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  9. 20170826_125646.jpg

    20170826_125646.jpg

    • thedigitale
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    • Album: Got my first call!!!
  10. thedigitale

    The many meals of brisket

    I picked up a 14lbs packer brisket at RD and decided to get as much out of it as possible. I cut it into three pieces, the point, and two portions of flat. I rubbed the point and one half of the flat with a blend of standard BBQ rubs that I use, and the other half of the flat in salt and pepper...
  11. thedigitale

    Beef Brisket - I need to specifics to try my first one

    I usually do packer briskets, but I tend to smoke at about 250. I'll inject the brisket to keep some moisture in, then after a couple of hours, I'll spray it down (I vary what I use, but a 4:1 apple juice:apple cider vinegar works well), and continue to do so every hour or so until it's done or...
  12. thedigitale

    Brisket Practice

    Yeah, I over-sauced these a bit. I'll be pulling it back for the competition. 
  13. Brisket Practice

    Brisket Practice

  14. thedigitale

    Brisket Practice

    Did a trial run for my upcoming competition. The brisket turned out great, and the burnt ends were incredible.
  15. 20160905_201126.jpg

    20160905_201126.jpg

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    • Album: Brisket Practice
  16. thedigitale

    What is in your refrigerator?

    Competition prep on Monday. Got a packer and two butts, one for pull and one for slicing. Planing to do a full cook, box them with garnish, etc. Have some people stopping by to "judge" in the evening.
  17. thedigitale

    Anyone want to join a competition team?

    I'm doing my second competition this month in Cresskill. NJ. The competition is September 23-25. Right now the team is just me and my brother, but I'd love to add another person or two. Next year I'm hoping to do at least a competition a month next season. You don't need to be experienced, but...
  18. thedigitale

    Fab B Lite

    On that point, I couldn't agree more.
  19. thedigitale

    Fab B Lite

    I wasn't sure if I'd like competition either, but I love it. Ideally, I'd love to own a Q restaurant eventually, and awards add to your curb appeal. The biggest reason, though, is the comradery between teams. My first competition, I was running late. I pulled into my spot, and before I could get...
  20. thedigitale

    Fab B Lite

    I've actually done tastings similar to judging. After the first 4-5 samples of something, you start to lose your subjectivity, and it all tastes the same. Enhancers like this can smack you in the face when your palette is destroyed and suddenly something tastes good. It's less about taste and...
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