Search results

Just curious to see how many contests everyone is planning this year. All the talk about hard times and bad economy, I'm wanting to see if it has really put a damper on your plans

Overall 1- Jiggy Piggy GC 2- Swiggin Pig RGC 3- Wild Bunch Butt Burners 4- Team Top Chick 5- Tennessee Butt Burners 6- Bill and The Dixie Chicks 7- Big Daddy Q 8- Smokey Mountain Smokers 9- Late Night Whiskey Smoke 10- High on The Hawg Chicken 1- Ribs and Bibs 2- House of Q 3- Team Top Chick 4-...

Well I know I haven't been on much for quite a while, but I've been workin hard on improving a competetive product. We finally get to see if all the hard work pays off. In a couple of weeks. I took the clas put on by Johnny Trigg & Rod Gray, and have been working many of there processes into my...

I don't have any direct info for you but depending on what your expectations are for this contest I might know someone who could help you out. Are you trying to use the contest to try to help make up some expences or do you just want to have a BBQ contest as an additional draw for the public? If...

This was just too pretty not to share.

AUTOMATICS: cancersuckschicago.com = 2006 Jack Daniels Habitual Smokers = 2006 American Royal Open Holy Cow Cookers = HLS&R Barbecue Jack’s Old South = Memphis in May Four Men and a Pig = Seven Wins Blazen BBQ = Seven Wins Lotta Bull BBQ = Eleven Wins Munchin Hogs at the Hilton = Seven Wins...

Did some ribs for dinner on Labor-day. Turned out so good they deserved 15 minutes of fame.

Just finished a BBQ class in Lebanon, TN with Johnny Trigg and Rod Gray "Old school vs High tech". I have learned more in the last 48 hours than I have since I first fired up my first smoker. Rod and Johnny are 2 great guys and I can't begin to say how much I enjoyed the class. If you ever get a...

For those of you who compete in more than 5 contests each year, what do you do to cover the cost of competing? I'm trying to get a couple of sponcers but they aren't easy to come by.

I've done a couple of parties for friends but am considering some more catering jobs but would like to avoid some of the mistakes. What would you reccomend I do if I were starting a BBQ catering business? I only plan on deliver finished product at first. I'll move on to serving and setup later.

You can just use raw peanuts from the grocery store. I use 1/2 cup of salt per gal of water (I think), and make sure you have plenty of water. Cook them until they are done at least 2 hours. You'll know when they are done cause when you taste one it won't be bitter. It's been a while since I...

I got to post the pics during lunch. Smyrna was a real pretty place and what a great place for a BBQ. http://home.comcast.net/~volstew/wsb/html/view.cgi-photos.html-.html

Well we're getting ready for the next one this year. Heading to Smyrna, TN on early Sayurday morning for this Sat - Sun contest. Anyone else gona be there?

I've posted pics of the turn-in boxes from Cartersville, GA. give me your opinions. http://home.comcast.net/~volstew/wsb/html/view.cgi-home.html-.html I got the following appearance scores: CK 988788 RI 878779 PK 789868 BR 798789 What would you change and what really looks good?

I've posted a few pictures from Cartersville, GA on the website. http://home.comcast.net/~volstew/wsb/html/view.cgi-photos.html-.html We had a pretty good time and with our record of always having rain at every contest we cook in we got to bring some mutch need rain to a pretty dry part of GA. :D

I hear most look for Choice grade brisket over Select. Would you pick Prime over choice for a brisket? If not why?

We will be ariving on Friday morning. Planning on having a smoother run. Also plan to stop by a few mor sites this weekend.

Way to go! It's always nice to hear your name called.

I'm cooking 9 racks of ribs 2 butts and a whole brisket on 2 WSMs (I hope) :shock: http://home.comcast.net/~volstew/Q52607.JPG

I'm tweeking my brisket injection and was wondering what you inject your briskets with? Mine is pretty good but I'm wondering if it isn't too diffrent from what is expected by contest judges.

I know it's still a week and a half away but I'm not going to get burned like I did last time, waiting until the day before the contest to pick up my competition meats. Who's planning on going to Cartersville, GA on the 1st and 2nd? Rockin Rooster's BBQ is planning on arriving early Friday...

I only add about 3 baseball to softball sized lumps of hickory right after I put my meat on my WSM. That seems to put in plenty of smokey flavor without over smoking it. The WSM is a really effecent cooker, especially at just around $200.

Well the first Pro contest is in the books. I didn't get a call but also didn't embarrass myself eigther. We got mostly 7s and 8s and nothing lower than a 6. We did make several minor rookie mistakes but did avoid the biggies. Not too bad for a first time cooking all 4 catagories together. Well...

Well this is the week we finally start our competition season. We'll be heading down to Pulaski, TN to see how we stack up against some pretty good teams. If your gona be there stop by and say howdy.

If the internal temp of the freezer was above 40# then the whole rib slab would be fine. I would immagine that if the majority of the slab was frozen then the whole slab would be fine. I sure you safe with the frozen portion of ribs.