Question to ask ourself

Butcher BBQ · Mar 7, 2008

I posted this same question on another forum, just wanting to get more thoughts.

Now that the cooking season is about to kick off for 2008. the question I'm asking is what have we worked on in the off season to better our scores this year? Because if If we keep doing the same thing why should we expect differant scores.

Myself I have started cooking on two cookers and learning to utilize the beauty of multiple temps. Mainly to help improve the rib and chix scores.

ole'e · Mar 7, 2008

Question to ask

We have been working on our Pork and Brisket. We have cooked more in this off season than in the past. Hope it pays off.

watg? · Mar 7, 2008

Workin on chicken here, this weekend will be 5 in a row,
(no more chicken!!!)
:icon_shy

Munkee's Pit · Mar 7, 2008

Cook, cook, cook, cook, last year pork killed me. The rest did pretty well.

CritterCook · Mar 7, 2008

rub, sauce, new cooker....my weight...

Lakeside Smoker · Mar 7, 2008

watg? said:
Workin on chicken here, this weekend will be 5 in a row,
(no more chicken!!!)
:icon_shy

I know that feeling man! I'm chickened out. :-D

Neal · Mar 7, 2008

I bought some stuff to shoot into my brisket.
Thanks David.

Bigmista · Mar 7, 2008

I got a new smoker.

TOPS BBQ · Mar 7, 2008

I sent some Benjamins to all the CBJ's along with my wishes for them to score high for turn-ins without sweet sauce.:roll: Even higher if no sauce. More Benjamins to follow.:twisted:

Smokin' Gnome BBQ · Mar 7, 2008

New cookers, new brisket injection (waiting for the pork to hit the shelves) , just about everything.

nthole · Mar 7, 2008

New smoker, chicken.

I haven't done a brisket in forever, so that's this weekend.

I've also been working on my beer gut quite a bit in the off season.

Tinybud · Mar 7, 2008

freakin' chicken..lol... working on the trimming and presentation of chicken thighs for turn ins. Also working on ribs, moving on from baby backs to spares cut st. louis style.

Jeff_in_KC · Mar 7, 2008

I think we're gonna start doing St. Louis spares instead of babybacks as well.

Butcher BBQ · Mar 7, 2008

Sounds like we are all doing chicken. What are we working on with it? Myself is a new product for moisture, taste, color, size, look, texture, and flavor with sauce. Thats all.:-D

butts a fire · Mar 7, 2008

I've been working on everything but Ribs I hit on them at the end of last season so I am leaving them and working on everything else. Got a new smoker and some new rubs. Should be fun finding out how everything does. Can't wait till april.

Mutha Chicken BBQ · Mar 7, 2008

Butcher BBQ said:
Sounds like we are all doing chicken. What are we working on with it? Myself is a new product for moisture, taste, color, size, look, texture, and flavor with sauce. Thats all.:-D

Me Too!:-D:-D

Q Haven · Mar 8, 2008

New Backwoods Party smoker, new rib recipe (which didn't do very well this past weekend). Unlike everyone else, I'm not changing a thing with my chicken recipe.

Question to ask ourself

Butcher BBQ

is one Smokin' Farker

ole'e

Knows what a fatty is.

watg?

is Blowin Smoke!

Munkee's Pit

Knows what a fatty is.

CritterCook

Guest

Lakeside Smoker

Guest

Neal

Guest

Bigmista

somebody shut me the fark up.

TOPS BBQ

Full Fledged Farker

Smokin' Gnome BBQ

is One Chatty Farker

nthole

Babbling Farker

Tinybud

Take a breath!

Jeff_in_KC

somebody shut me the fark up.

Butcher BBQ

is one Smokin' Farker

butts a fire

is one Smokin' Farker

Mutha Chicken BBQ

Knows what a fatty is.

Q Haven

is one Smokin' Farker

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