The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ The BBQ Brethren Forums. The Premiere BBQ Knowledge base on the Internet. en Sun, 19 May 2013 12:45:25 GMT vBulletin 60 http://www.bbq-brethren.com/forum/images/misc/rss.jpg The BBQ BRETHREN FORUMS. http://www.bbq-brethren.com/forum/ Can it be THAT different??? http://www.bbq-brethren.com/forum/showthread.php?t=161212&goto=newpost Sun, 19 May 2013 12:38:23 GMT I had the pleasure of hosting 2 CBJ's this weekend as they were working towards their master cert. Anyway, they obviously gave me their feedback. I was hoping it was honest and they were not just appeasing me. Anyway, they said my pork was good, ribs were awesome, brisket was tender and chicken was bland. They wrote down theirs scores and we talked about it at length.

This is what the judges scored me. Finished 25th out of 35

Chicken - 888 978 787 889 899 878
Ribs - 978 977 988 987 988 989
Pork - 888 857 987 877 766 877 (I thought I killed someone. 34 out of 35)
Brisket - 977 999 888 887 877 786

Should I think about re-working flavor profiles or anything else? Do you think that. Here are pics of my turn-ins. Please let me know what you think
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]]> Competition BBQ Qbert60 http://www.bbq-brethren.com/forum/showthread.php?t=161212 westmont entry http://www.bbq-brethren.com/forum/showthread.php?t=161211&goto=newpost Sun, 19 May 2013 12:30:00 GMT we are not gonna be able to make this contest do to construction ,our spot is on concreate in parking lot next to gilly good spot 200.00 pm me if interested:cry: we are not gonna be able to make this contest do to construction ,our spot is on concreate in parking lot next to gilly good spot 200.00 pm me if interested:cry: ]]> Competition BBQ 4 smokin butts http://www.bbq-brethren.com/forum/showthread.php?t=161211 My first butt http://www.bbq-brethren.com/forum/showthread.php?t=161210&goto=newpost Sun, 19 May 2013 12:24:30 GMT This is a Costco boneless butt. I put it on at 8am EST. https://www.icloud.com/photostream/#A5GWZuqDGvm1wF This is a Costco boneless butt. I put it on at 8am EST.

https://www.icloud.com/photostream/#A5GWZuqDGvm1wF ]]> Q-talk Higgledy http://www.bbq-brethren.com/forum/showthread.php?t=161210 ET-732 resetting http://www.bbq-brethren.com/forum/showthread.php?t=161209&goto=newpost Sun, 19 May 2013 12:12:55 GMT I just rcv'd a new Maverick ET-732, it is pretty cool. However, the rcv'r will reset at the slightest button push. For instance, whenever I push the light button or the BBQ HI/LO buttons BANG! Reset! It's really frustrating. Is this typical of this thermometer or is my unit defective? Thank you. ]]> Q-talk Higgledy http://www.bbq-brethren.com/forum/showthread.php?t=161209 Walmart Royal Oak Lump http://www.bbq-brethren.com/forum/showthread.php?t=161208&goto=newpost Sun, 19 May 2013 11:58:38 GMT Ad in today's paper Royal Oak Lump 17.6 lbs. bag $10 ]]> Q-talk pci http://www.bbq-brethren.com/forum/showthread.php?t=161208 Too hot to golf, fire up the Q. Pron http://www.bbq-brethren.com/forum/showthread.php?t=161205&goto=newpost Sun, 19 May 2013 08:25:16 GMT Too hot to be outside here the other day I felt so fired up the UDS and had a little fun. Image: http://farm9.staticflickr.com/8115/8752484415_756dd4d673_m.jpg Pork butt number one of two. Rubbed and ready to go. Image: http://farm8.staticflickr.com/7357/8752484393_5ff7976836_m.jpg Three racks... Too hot to be outside here the other day I felt so fired up the UDS and had a little fun.
Pork butt number one of two. Rubbed and ready to go.
Three racks of St. Louis ribs on the top rack with apple wood chunks.
Finished the ribs for 1/2 hr on my kettle.
Finished the day with a red wine and garlic marinated New York Strip on the kettle and had a fresh caught walleye filet with dill, capers, garlic, and lemon wrapped in foil and set on the UDS for 20 minutes. Couldn't ask for a better day. Finally learning the UDS and how long it takes to settle in. Going to try lump charcoal instead of KBB next time since I've read its better. Hopefully that'll give me a little more control. ]]> Q-talk BigBellyBen77 http://www.bbq-brethren.com/forum/showthread.php?t=161205 Use by or Freeze dates? Are they set in stone? http://www.bbq-brethren.com/forum/showthread.php?t=161204&goto=newpost Sun, 19 May 2013 08:08:04 GMT So how far past these dates do you push it? Does the type of meat differ with how long after these dates you'll still use it. I had some chicken thighs in the fridge that were about 2 day's past the use byor freeze date. I ended up tossing them out. Do you use meat that has passed the recomended use/freeze date? If so how long would you say "No Way'. ]]> Q-talk kitts21 http://www.bbq-brethren.com/forum/showthread.php?t=161204 Lowes Price Match? http://www.bbq-brethren.com/forum/showthread.php?t=161203&goto=newpost Sun, 19 May 2013 05:54:05 GMT Anyone know if Lowes price matches? I swung by my local Menards today becuase they had the Akorn on sale for $259... only problem was I couldn't get any help while I was there. I asked two people if I could get some assiatance in the grill section. Both times pages went out for customer assistance in the grill section, but yet still nobody comes:mmph: Finaly after 20 min of waiting stairing up at the box on the shelf and with aggrivation setting in I just decided to leave. So now Im looking to Lowes, but hate to pay the 299 price tag when it can be had cheaper... ]]> Q-talk Gibby http://www.bbq-brethren.com/forum/showthread.php?t=161203 Tony Stone Competition - Video http://www.bbq-brethren.com/forum/showthread.php?t=161202&goto=newpost Sun, 19 May 2013 05:38:34 GMT This saturday I went to check out the Tony Stone low and slow barbecue competition in The Netherlands. I had a blast, especially with the whole demonstration from Jim Johnson and Jord Althuizen. Great vibe and great food! https://www.youtube.com/watch?v=B83NbQLCaYY This saturday I went to check out the Tony Stone low and slow barbecue competition in The Netherlands.

I had a blast, especially with the whole demonstration from Jim Johnson and Jord Althuizen.

Great vibe and great food!

https://www.youtube.com/watch?v=B83NbQLCaYY ]]> Competition BBQ Pitmasterx http://www.bbq-brethren.com/forum/showthread.php?t=161202 Bison Meat http://www.bbq-brethren.com/forum/showthread.php?t=161200&goto=newpost Sun, 19 May 2013 04:37:57 GMT So I bought a bison ribeye and cooked it last night on my Performer. It was about 1 1/2 inches thick and looked great, but of course it was lean as all get out since it's bison. Cooked it to 125 then pulled it to a cool plate and went on with fixing side dishes to let it rest.

That said, it was good but not great. Just did heavy salt about four hours before I grilled it and ground some fresh black pepper before it hit the grill. It was kind of chewy but nothing bad, just not tender tender.

Is that what Bison is suppose to be like? It wasn't a WHOLE lot beefier than a fairly good dry-aged steak I'd say, and it was of really good quality bison supposedly. Whole Foods sold it to me and said that Bison was king in taste over beef. I have had ground bison before and it was just way too lean for my liking after I cooked it and I suspect this is a real killer maybe even when it's cooked med rare. Very little marbling for sure. 21.99 a pound for stuff that didn't cook up right at least for me.

Am I doing it wrong and mistaken here? I really wanted bison to be like a new found amazing thing for some reason. Just sounds cool to say bison over beef, even though it's price is a bit silly. Here's a picture of on of the steaks after it had been salted for three hours, then set out for an hour to hit room temp. All the salt moved into it, so it was well seasoned BTW. That's my 8" chef's knife behind it to show how dern thick is was too so should've been real hard to overcook (and it wasn't :biggrin1:).



]]> Q-talk rcbaughn http://www.bbq-brethren.com/forum/showthread.php?t=161200 UDS Fat Man Valve Question... http://www.bbq-brethren.com/forum/showthread.php?t=161198&goto=newpost Sun, 19 May 2013 04:00:58 GMT Gathering the parts for my first UDS build and was hoping someone could point me to a thread on the valve extension that is a threaded rod between the valve body and the handle. Went to the big box today asking for an extension rod and they looked at me like I was nuts. Also, how do I deal with... Gathering the parts for my first UDS build and was hoping someone could point me to a thread on the valve extension that is a threaded rod between the valve body and the handle. Went to the big box today asking for an extension rod and they looked at me like I was nuts.

Also, how do I deal with a warped lid? I see where some have used a hinge/clamp. Any ideas or suggestions? Sources?

Thanks. ]]> Q-talk VanderLaan http://www.bbq-brethren.com/forum/showthread.php?t=161198 Meat gew http://www.bbq-brethren.com/forum/showthread.php?t=161197&goto=newpost Sun, 19 May 2013 03:57:02 GMT Why wont some meats stop dripping that gew stuff, i did a fresh ham today and it dont look purdy, is this did it not hang/age long enough? Why wont some meats stop dripping that gew stuff, i did a fresh ham today and it dont look purdy, is this did it not hang/age long enough? ]]> Q-talk grantw http://www.bbq-brethren.com/forum/showthread.php?t=161197 Fyi,,,2013 mim results.... http://www.bbq-brethren.com/forum/showthread.php?t=161196&goto=newpost Sun, 19 May 2013 03:40:44 GMT For those wondering,,,,,,,,, http://www.gomemphis.com/news/2013/may/18/finalists-announced-in-memphis-in-may-barbecue/?partner=RSS For those wondering,,,,,,,,,

http://www.gomemphis.com/news/2013/m...e/?partner=RSS ]]> Competition BBQ Hoss http://www.bbq-brethren.com/forum/showthread.php?t=161196 Last two Prime Rib-eyes tonight http://www.bbq-brethren.com/forum/showthread.php?t=161195&goto=newpost Sun, 19 May 2013 03:32:12 GMT Several weeks ago Jackie and me bought some Prime Rib-eye steaks at Costco tonight we grilled the last two. Image: http://i196.photobucket.com/albums/aa174/RossMaehl/April%202011%20New%20photos/file_zps5daa7f1d.jpg ... Several weeks ago Jackie and me bought some Prime Rib-eye steaks at Costco tonight we grilled the last two.



On the grill @500* seasoned with Southern Flavor Seasoning there Original Charbroil Seasoning and there Garlic Seasoning
http://www.southernflavor.com/

Turned @ 5-min.



Pulled @ 10-min. 130* interior and rested 10-min.

Served with baked potato sour cream and green onion and saut'ed kale
this was a wonderful meal!

Thanks for looking

Ross ]]> Q-talk Ross in Ventura http://www.bbq-brethren.com/forum/showthread.php?t=161195 Brisket cook! http://www.bbq-brethren.com/forum/showthread.php?t=161194&goto=newpost Sun, 19 May 2013 02:54:57 GMT Wanted to make another brisket, so I picked up a tiny 9lb brisket. So cute when they're this small! :P



I seasoned this lil guy with 50/50 Kosher Salt and 16 mesh black pepper...and used oak for smoke.





At 9 hours...looks so tiny on the large! lol





This brisket has sealed the deal, i'm no longer going to cook 225 grid...going to go 260 on all my briskets from here on out. The flat was trailing the finished point by about 10 degrees and was tough. So, I decided to separate the point and I wrapped the flat and threw it back on till it was fork tender. The only thing I can think is that the temp was too low...the point took 17 hours and the flat took 18 hours. So darn odd, around the same temp i've done all but one of my briskets and I usually buy 13-15lb packers. The brisket was very floppy and had a nice thick flat which is also no different than how I select all my packers.

Before I pulled the flat and threw it back on!



None the less, the flavor was spot on and was a pretty good lil brisket! :)



Served with beans and esquites.

]]> Q-talk cazzy http://www.bbq-brethren.com/forum/showthread.php?t=161194