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Old 08-25-2006, 04:02 PM   #35
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Join Date: 04-08-04
Location: Marianna, FL

Originally Posted by Wine & Swine
Are you going sweet on the rub and on the sauce? Do you brine? Do you remove the silverskin before or after cooking? Give me something I can work with.
First off--I am sure all competition cooks remove the membrane prior to cooking. Simple.

As to the rest, I am just thrilled when the top level guys here share anything I can use to get better.
I have found they will share a lot if we are just patient with them.

They could keep it all to a close or elite group, but....
I thank them.

The internet is wonderful, but getting out and cooking, learning, and listening is much more valuable.

As Rod says--"it is a process". There is no recipe or silver bullet to the Championship stage


"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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