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Howdy old friends. Just wanted to say hi. I'm in good health and all is great. Sorry I haven't been posting. Got totally burnt on Q (pun intended) and slowed waaaaay down. Only cooked one comp this past season. Just been sitten on my A55 lately when I aint worken. I did get into cast iron and...

Howdy Friends. I know it's been a while. I'm guilty. Been so busy. Cooked in the Royal and survived ball cancer. (let the jokes begin) "Uniballer" "Mono Ball Mike" "lefty" "Half Sack" etc... By now I've gotten em all. Feel free to add your favorite. I knew I had the cancer on the trip to the...

Howdy Friends. I have recently been doing a lot of skillet and dutch oven cooking. There about 1 billion recipes that call for letting your chicken stand for 30 minutes even many up to an hour at room temp. This for roasted chicken, grilled chicken and fried chicken. I have let chicken hit room...

Hi Central Friends! This dude Sean has an online Meat/Q Blog/Magazine. He is a photographer from Car N Driver and will be rolling out with us to the Royal on Monday. He will post documentary footage to YouTube nightly of the days events. It'll be a great way to view the Royal. Pretty cool. Tune...

Been so busy. Here are some random shots teammates, and cooks. Rib Eye over burnt down oak wood embers Oak Embers. Best Rib Eye ever! Just a little afternoon snack. My new meat hook on the grill table. Love it. Maybe my job isn't so bad? 1/10 of a point from first in Ribs, 4th...

Friends. I know those other forums have just about every member competing in the Galaxy Universe championships or whatever, but we’re a modest little forum around here, and I gota represent! I'll have Greg's banner at our camp, since the central show helped us learn so much, leading to many...

30 BUCKS FOR A FRECKEN TRI TIP!!!!!! What is this world coming to? Just a few years ago Tri Tip was less than $3 bucks a pound. It wasn't long ago this crap was ground into hamburger. Good marketing though. Price a tough cut crappy meat at $30 and you create a perception that’s its prime rib...

Some good Reading and Pictures Here. First Link OC BBQ Festival. (our interview is halfway down, El Fuego Fiasco). The seccond link is Stagecoach. Just some picts of us but no interview in that one. Thanks for looken! Mike http://meatmeblog.blogspot.com/2012/06/ ... -of-2.html...

Howdy friends. It's been a while. Some random shots of recent competitions and some picts of yesterday's cook at my house. It was for a friends baby shower.

Hi Friends. We'll be on the BBQ Central Show at 6:14pm PST that's 9:14 Greg's time.

Hi Friends. We won our first GC yesterday at Stagecoach in Indio California. We got 7th in chicken, 3rd in ribs, 1st in pork and 7th in brisket. were deffinatly going to the Royal but our dream is to get the draw for the jack. It hasn't sunk in yet but were pretty excited. :P Mike

Trimmed up 12 pieces of thighs for an upcoming competition. These didn't make the cut. Was at a pool party at the in-laws and took the UDS to cook these. Also cooked some hot dogs and some links not in the pict. These were hot and fast 375 at the grate.

Chaney emailed me these cool shots of his latest smoker. The Fire box has dampers on the front and back.

I was looking through my photos and came across this old shot. This was the Weber aresonal. Complete with the 27 in kettle that John (Vermin9) now owns.

We hit 84 degrees today. The family, extended family and all the kids were swimming so I made a food run and cooked up some snacks and then dinner. Korean Spare Ribs. They’re super sweet and really sticky.

Well almost midnight. Fired up the grill for some steak and potatoes. Also whipped up some of my favorite horseradish sauce. 6 tsp sour cream, 3 tsp prepared horseradish, pinch of kosher salt and cracked pepper.

Well another year has come and gone and as we look back and reflect...... bla bla bla....... :lol: Just want to say have a happy new year!

Lit up some Blue K. I know I know,,,,,, it sucks but I love the flavor it doesn't give poultry. Lump always gives my turkey and chicken a weird flavor. Painted a 6 lb roaster with melted butter and some Hawaiian Chicken Rub. Served with some rice a roni, grilled corn and croissants.

Every year, the day after TDay and Xmas, it’s a tradition to look for what’s on special and buy it. I usually cook for about 10. This evening’s meal only cost $27 total. Today it was Top Sirloin. $2.98 lb. Added to it some roasted taters and yellow corn.

Cooked a 10 lb and a 5 lb rib roast. Came out slightly over cooked. 140 ish. Dang.... I can get calls in ribs all the time but can't cook a frecken roast! I forgot the camara so the picts were horrable with the BlackBerry.

I got a 10 lb rib roast going on the SM Grill over a red oak fire. The misses also picked up another 5 lb to go with that. She said the 10 pounder just didn't look big enough. Thant's my kind of woman! Our family is about 35-45 people. My job has been the roast for the past two years. Which is...

Spoke with Lew briefly, doesn’t look like he’s going to participate. So I’ll step up. This was tons of fun last year! 1. Reply to this post if you want to participate. 2. I’ll need to pass your address on to your secret Santa. PM your address. 3. Like last year, gifts should be at least...

Lew organized this last year but I haven’t seen anything. Has anybody organized a secret Santa? If nobody has, or steps up I'll take charge. :partyman:

Hi Friends, I’m Back. I think it’s been about 8 months without a post. I didn’t think it could be done but I officially did it. Go ahead talk smack but I officially burned myself out on BBQ. I was cooking 7 nights a week. Catered on the weekends and competed on the weekends I wasn’t catering...

Hi Friends, I'd like to get your opinions on a question? I have a rather large catering gig coming up 100 people. I am making a ton of food including chicken on my smokers. However, due to the size of my grill, I need to make 2 rounds of Tri Tip. My plan is to cook about 10 Tri Tips taking 45...