Recent content by Bbqbrad

I cook on Ben Lang's team when I can find the time! If you are planning on cooking in comps, think about the 84. More room. Most people cook 1-2 Briskets, 2-3 Butts, 12-18 Thighs and 3-5 Racks of Ribs. The 84 gives you the room to do that. And the different levels can give you a 25 -50 degree...

Yep. It's a rule this year.

ok

At the next competition I go to, I am thinking about turning in pulled chicken. I know, I know.. "WHAT ARE YOU THINKING?!?! THIGHS WIN!!!" Well, I make great pulled chicken. So I'm going to see what the judges think. But here's where I want some help. What would be a good way to make the box...

Where are they only 10????

ditto.

Before I post, don't ask me to go to the Big Green Egg Forum. That's another story for another time. I am competing this weekend, and I'm taking my LARGE big green egg. I am looking for instructions on how to build a "Travel Box" for it. The Woodworking class at my school will make it, but I...

That is freakin AWESOME!!!

I inject Butts and Brisket. Different injections for each. Pork is Apple Juice based, and Brisket is Fab - B

Got sloshed just thinking about it!!!

That's it Daddy! Thanks!

Someone posted in the past few weeks a video on Mike davis doing ribs. It might have been here or on another bbq forum. Anyone know what I'm talking about??? Thanks in advance

No, he invented the internet...

"10-12 must be SC Resident" Bummer

Mwai Kibaki wants to help John Smith?