Willingham's BBQ book

FireBrewer · 01-03-2007, 02:22 PM

Happy New Year!

Santa brought me a few nice things, including a Chile Grill and John Willingham's World Champion BBQ book.

Been doing a little reading and some of what I read suggests John says smoke is a no-no.

I always thought throwing on the chunks and getting that smoke ring was a good thing...

backyardchef · 01-03-2007, 02:28 PM

There are different philosophies regarding smoke...In some places around the country they don't use smoke at all. Not a matter of right or wrong, just different. Me, I like smoke.....

HoDeDo · 01-03-2007, 02:34 PM

I love my willingham's cookbook... just have to infuse your own tastes into his style.

big brother smoke · 01-03-2007, 02:35 PM

Quote:

Originally Posted by FireBrewer

Happy New Year!

Santa brought me a few nice things, including a Chile Grill and John Willingham's World Champion BBQ book.

Been doing a little reading and some of what I read suggests John says smoke is a no-no.

I always thought throwing on the chunks and getting that smoke ring was a good thing...

I too saw that line in his book and thought WTF? I like smoke as long as there is not too much where the food goes arse! "Different strokes for different folks!"

chad · 01-03-2007, 02:37 PM

I imagine he's against lots of nasty smoke...we aim for sweet blue coming out of the chimneys. Except for first start up and large additions of wood I get little "smoke" from my Kingfisher -- I use well seasoned hardwoods (charcoal to start things off) and so get very little visible smoke. Most "smoke" coming from my cooker is steam!

Same with the WSM - good charcoal burning right and small seasoned hardwood (oak, pecan, hickory) chunks.

Sweet blue rules!!

we'll smoke u · 01-03-2007, 02:38 PM

Me Love Smoke!!!!!

big brother smoke · 01-03-2007, 02:42 PM

I believe smoke is referred to as dirt in the book! I am at work and cannot check the validity.

Q_Egg · 01-03-2007, 02:43 PM

.... whew!! My Traeger smokes like crazy when it's pushing pellets hard to raise the temp and then burns real clean until the next cycle. Guess I have to work out a quick and easy way to pull the product and replace it several times each hour. That's worse than peeking all the time!

I was real close to buying his book, but now I don't want to know what's inside .............

tony76248 · 01-03-2007, 03:02 PM

My wife smoked a brisket without smoke for our New Years Eve party. WOW, she did a great job too. She also injected it with some secret ingredients. I had to work that day so she put the brisket in at 7AM (I was gone by 5AM). We just got the new Stumps and I didn't want to give her too many directions so she just ran with it. I must say, she did a wonderful job. One of the couples at the party is going to do the competitions with us this year and they thought it was great too. So I guess unless you try it, you really can not knock it.

CTSmokehouse · 01-03-2007, 03:50 PM

Willingham's book is great and one of my favorites. What he is referring to is that if you see alot of smoke what you are seeing is alot of particulate matter from an inefficient burn. This is the non combustible matter such as creosote, etc... With an efficient burn you will not see smoke (hence blue smoke) and will be cooking with the indirect heat. You will get the hardwood flavor but not the harsh bitterness from the non combustibles. His recipes are great as are his tales and descriptive prose eg. about forceing the unwilling brisket to give up it's cold is alot like hitting el burro over the head, once it gives up it's cold it becomes a willing part of the cooking process...

Yours in BBQ,

Cliff

Bigmista · 01-03-2007, 04:53 PM

Who is John Willingham? I thought he was the coach at Washington U.

I get smoke in my barrel sometimes but it's from the fat dripping on the coals. Whole different type of smoke. Only sweet blue in my chargriller though...

Scrooge Fan · 01-03-2007, 05:03 PM

I made bologna sandwichs using Willingham's recipe. They were a big hit at a Packer's party. The peanut butter is the secret ingrediant. It is a must try.

swamprb · 01-03-2007, 05:57 PM

Bigmista! Thats Tyrone Willingham! Rebuilding a soon to be smokin' hot UW
football program! We hope.
Brian

smokinbadger · 01-03-2007, 09:01 PM

Quote:

Originally Posted by Scrooge Fan

I made bologna sandwichs using Willingham's recipe. They were a big hit at a Packer's party. The peanut butter is the secret ingrediant. It is a must try.

Yeah, and we were just one more Giants collapse away from Packers playoff parties too! Go Pack Go!

OK, back to BBQ. I just get excited when I see the Pack mentioned in this forum!

CTSmokehouse · 01-03-2007, 09:52 PM

Quote:

Originally Posted by Bigmista

Who is John Willingham? I thought he was the coach at Washington U.

I get smoke in my barrel sometimes but it's from the fat dripping on the coals. Whole different type of smoke. Only sweet blue in my chargriller though...

John Willingham's World Championship Bar-B-Q was copyrighted in 1996. At the time he was the winner of more major grand BBQ awards than anyone in history. His book is a classic tour de force. The recipes are great. Steve Uliss of Firefly's BBQ in Marlboro, Mass and one of the best in the NEBS mentored under John Willlingham. Steve has a couple of recipes in the book. The book is a winner.

I have a Chargriller that I use for grilling. Love it. Sweet blue is the best... I agree!

Yours in BBQ,

Cliff

01-03-2007, 02:22 PM	#1
FireBrewer On the road to being a farker Join Date: 08-19-06 Location: Hanover, PA	Willingham's BBQ book Happy New Year! Santa brought me a few nice things, including a Chile Grill and John Willingham's World Champion BBQ book. Been doing a little reading and some of what I read suggests John says smoke is a no-no. I always thought throwing on the chunks and getting that smoke ring was a good thing... __________________ [FONT=Trebuchet MS] [/FONT][FONT=Trebuchet MS] CGK Proud Papa of two future brewers/BBQers [/FONT]

01-03-2007, 02:28 PM	#2
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	There are different philosophies regarding smoke...In some places around the country they don't use smoke at all. Not a matter of right or wrong, just different. Me, I like smoke..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

01-03-2007, 02:34 PM	#3
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	I love my willingham's cookbook... just have to infuse your own tastes into his style. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

01-03-2007, 02:37 PM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	I imagine he's against lots of nasty smoke...we aim for sweet blue coming out of the chimneys. Except for first start up and large additions of wood I get little "smoke" from my Kingfisher -- I use well seasoned hardwoods (charcoal to start things off) and so get very little visible smoke. Most "smoke" coming from my cooker is steam! Same with the WSM - good charcoal burning right and small seasoned hardwood (oak, pecan, hickory) chunks. Sweet blue rules!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

01-03-2007, 02:38 PM	#6
we'll smoke u is Blowin Smoke! Join Date: 07-21-06 Location: Valley, Nebraska	Me Love Smoke!!!!! __________________ Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ

01-03-2007, 02:42 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	I believe smoke is referred to as dirt in the book! I am at work and cannot check the validity. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-03-2007, 02:43 PM	#8
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT	.... whew!! My Traeger smokes like crazy when it's pushing pellets hard to raise the temp and then burns real clean until the next cycle. Guess I have to work out a quick and easy way to pull the product and replace it several times each hour. That's worse than peeking all the time! I was real close to buying his book, but now I don't want to know what's inside ............. __________________ Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] Last edited by Q_Egg; 01-03-2007 at 02:45 PM.. Reason: happy face

01-03-2007, 03:02 PM	#9
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	My wife smoked a brisket without smoke for our New Years Eve party. WOW, she did a great job too. She also injected it with some secret ingredients. I had to work that day so she put the brisket in at 7AM (I was gone by 5AM). We just got the new Stumps and I didn't want to give her too many directions so she just ran with it. I must say, she did a wonderful job. One of the couples at the party is going to do the competitions with us this year and they thought it was great too. So I guess unless you try it, you really can not knock it. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

01-03-2007, 03:50 PM	#10
CTSmokehouse is One Chatty Farker Join Date: 01-31-05 Location: Ridgefield, CT	Willingham's book is great and one of my favorites. What he is referring to is that if you see alot of smoke what you are seeing is alot of particulate matter from an inefficient burn. This is the non combustible matter such as creosote, etc... With an efficient burn you will not see smoke (hence blue smoke) and will be cooking with the indirect heat. You will get the hardwood flavor but not the harsh bitterness from the non combustibles. His recipes are great as are his tales and descriptive prose eg. about forceing the unwilling brisket to give up it's cold is alot like hitting el burro over the head, once it gives up it's cold it becomes a willing part of the cooking process... Yours in BBQ, Cliff __________________ Member KCBS,Member NEBS,KCBS Certified BBQ Judge "The Twins" 2 BWS Fatboys with experience! NB Black Diamond with Mods,CB Bandera with Mods CharGriller Outlaw with Mods,2X WSM in Comp. Mode Weber Kettle 22" Gold, Kirkland Signature SS Gas Grill La Caja Asadora - Caja China - Cajun Microwave 1 "Primal Meat Smokers" BBQ Team Purple Primal Smoker Turtle!

01-03-2007, 04:53 PM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Who is John Willingham? I thought he was the coach at Washington U. I get smoke in my barrel sometimes but it's from the fat dripping on the coals. Whole different type of smoke. Only sweet blue in my chargriller though... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-03-2007, 05:03 PM	#12
Scrooge Fan Full Fledged Farker Join Date: 09-23-06 Location: Northern Illinois	Bologna Sandwich Recipe I made bologna sandwichs using Willingham's recipe. They were a big hit at a Packer's party. The peanut butter is the secret ingrediant. It is a must try.

01-03-2007, 05:57 PM	#13
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Bigmista! Thats Tyrone Willingham! Rebuilding a soon to be smokin' hot UW football program! We hope. Brian

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