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It's been a while but I'm back. Big "C's" has transformed into "Wolf's Revenge BBQ" and has a LLC and catering license to boot! My food truck gets inspected next week. It's a 28' Custom Concessions trailer with an 8' porch for the smoker, steam tables and commercial fridge too! I get my...

I'm back to working in Columbus Ohio. City BBQ is just about three miles from my office. Lucky me! Seriously, they are pretty good. -Chiles

I would be tempted to eat it but... 1. The food code is there to be followed as a best practice. 2. Even if this was still good and does not make you sick, where do you draw the line? I'm a firm believer of the slippery slope theory. If you keep pushing the line, eventually you are going...

Grog-n-Hogs took the VA cup and the $1000.00 He was there with his wife and two kids. Two WSM 22.5's and a WSM standard. He seems to do a great job with his Que.

Bill, Could you add the Brisket catagory to your list? Also... what are you doing up at 4:30 AM? :)

Fresh out of this past weekends Que and Cruz, I can tell you exactly what i did wrong with my chicken turn-in. Time management killed me. The 12 nicest little theighs that I lovingly trimmed, tucked and seasoned never got to temp before turn in time. I had to put 6 big and not pretty pieces...

Hmmm, Well, Two of the guys this weekend at the Que and Cruz were smoking / cooking between 300 and 325. They kicked my but in the scores and finished in the top three in some catagories. No where in the KCBS rules (that I can think of) does it say what temp it has to be cooked at, nor for...

I had a great time! My brisket has moved up form the bottom of the pack to a solid 11th place. Unfortunately I was keeping my eye on the Brisket and lost sight of my Chicken and ribs. I knew what I was turning in was not my best. Hey, I did not get last place in anything! :) It was SUPER...

Looks plenty good to me! I've never served butt chunks before but looking at those, I think I'm gonna. Looks more appealing then even sliced. Did I see that beer tab turned to the left? I do that too and wonder how many others do that.

Here's a general question and would love some honest feedback from the group. I have tried many a good commercially available rubs and have even made my own. Same goes for the sauce. I have a loyal following of friends that are great about honest feedback on my practice cooks and I practice a...

Im trying to dial in a brisket recipe for competition. No matter what I do, I cannot get the Sam's club flats to retain the moisture that I want. Here is what I am doing: Start with a 6 to 7lb brisket flat. Trim off all but about 1/4" of the fat cap. Inject with Fab-B, rub first with yellow...

I second the simple green soak and the green side of those scrubby sponges you get in the grocery store. Depending on the manufacturer of the thermometer, only the very last 1/8 to 1/4" inch (the point) has the bi-metal conductor that detects the temp. As long as that part is clean, the rest...

Bigwheel, Those were loin back, baby back ribs and the slash was where there was fat that had rendered leaving the loin meat a little more exposed. This is my best some what educated guess and not fact. -Chiles

Those ribs look mighty tasty. How do you like the pulled pork from the shoulder vs the butts?

Saturday afternoon, I stopped by the local mega mart and picked up some ribs, brisket and butts. I used Dizzy Pigs course grind for the butts and injected them with a new brew I have been wanting to try. The brisket got the Dizzy Pig Cow Lick. I made an injection for that too. Sunday...

Ok, so where can I get Wagu beef briskette? I'm changing my comp methods.

Bill, Thanks again for everything you did to make this event happen. I really wish I had had more time to go around and meet the other teams who I recognize from this board. As always, it was one heck of an experience and I can't wait until next year. Diva-Q, congrats on your placements and...

I have witnesses that say I was no where near them. Of course... some of the weekend was a blurr. Sorry Bill, I hope they turn up.

I've been using the products from Thermoworks. They are commercial and so far have been great to deal with. They are the same company that make the instant probes that all the pro's use at the competitions. They have a TON of different products. http://www.thermoworks.com/

I pulled out the Lang for the July 4th cooking and decided to make this a practice run for my next KCBS competition. In all, I cooked: Two Boston butts Two briskets Twenty four chicken thighs Nine racks of ribs Over all, this was my best cook for all four categories. Thanks for everyone's...

Nice looking bird. What temp did you smoke it at? Did you foil it near the end?

Same here! Bill, if this was your first hosting of the class and you had 50 students... You Rock! In all seriousness, the class was informative, entertaining and the food was great. This seems to be a pattern coming from the Small's. The only thing I would change would be adding cushions...

Anyone watch the Food Network with Alton Brown? He did a show on beef and did a top sirloin using the reverse seer in the oven. He started with the sirloin on the center rack of an oven on broil cooking for a few minutes per side. Then, move the rack up to the second from the element and cook...