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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-26-2009, 01:02 AM | #16 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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I agree with JD.
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09-26-2009, 06:50 AM | #17 | |
Got Wood.
Join Date: 09-21-09
Location: Austin, Texas
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The 4 hours was straight pit time. No foil. |
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09-26-2009, 07:02 AM | #18 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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I always pull the membrane. as for Blues Hog, I know alot of teams use it, I kinda think it has a strong flavor and needs diluted , not my favorite sauce. for some reason I really like Stubbs original. but thats just me..
good luck!! Sal |
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09-26-2009, 10:39 AM | #19 | |
Full Fledged Farker
Join Date: 06-10-08
Location: Franklin, KY...by way of Baytown, TX
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I find the Blues Hog at HEB regularly. I've also used the Sticky Fingers Carolina Sweet on some wings we did for the Utah St game, they turned out real good. Haven't tried them on the ribs yet but will be doing some for the OSU game. Stop by the tailgate if you make it to the game, you are more than welcome to join us.
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NB Bandera w/ mods 2 Weber 22.5 Kettles Weber Smokey Joe Silver (does that even count?) UDS X 2 (More on the way...) |
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09-26-2009, 01:55 PM | #20 | |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Blues Hog? I have used it in the past. I know a lot of teams have and do use it. As far as sauce goes, it does not fit the flavor profile that I prefer. Some do well with it in competition. I noticed my scores were better when I used my sauce. In the past I have used B.H., Head Country, 4 men and a pig, and many more, but I do better with my own. Now, I'm not knocking B.H. sauce, and Bill Arnold is a friend and one of the nicest people you could ever meet. What I am saying is.....you try it and you decide. But also remember, in competition you are cooking for the judges, not your taste. Trimming ribs Trim them up tight and St. Louis style for a KCBS comp. You'll have better appearance scores. Leave the bones in, and learn to cut them without any jagged edges(invest in a good quality sharp knife). Removing the membrane is a personal thing, as far as in KCBS comps? remove the membrane.....if you don't, your score can be affected.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 Last edited by River City Smokehouse; 09-26-2009 at 04:02 PM.. |
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09-26-2009, 02:22 PM | #21 | |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Quote:
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Hot Rod Hog Cookers Association, Charter Member, President |
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09-26-2009, 02:32 PM | #22 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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I remove membrane.
I don't foil (tried it didn't like it) I cook spares 5-6 hours at 230-250 I baste the last half of the cook every 30 minutes with apple juice, white grape juice, etc... I don;t put sauce on until the very last 30 minutes or so. I like to the taste of smoked pork, not so much sauce.
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John |
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