meat

Hi I have been wanting to try and dry-age my steaks at home but have yet to find a method that works well. The latest one I came across is from Alton Brown. He suggested using skewers through the meat and place on top of a pie pan so the meat does not sit on the pan. Then place several pieces...

Smoke Freaks BBQ Consulting is working with a premium meatpacker who is developing an online store for BBQ competition meat delivered straight to your door. We’re looking for competition BBQ pitmasters to give us feedback in a brief survey to help us launch the service in a way that works best...

Anyone ever use kc competition meats as their meat supplier for a contest? Either trimmed or not trimmed? It looks like an interesting site and price range for when you don't have a lot of time. Just wondering about quality.

Hey all. First time posting here. Thought this was something you may all enjoy...or not...haha. I was playing around and came up with these. I call them "Martian Eggs". Little egg-sized avocados stuffed with egg yolks, encased in sausage and wrapped in bacon. Smoked with apple at 240° on the...

Who is all going to the Westmont comp? We will see you there!

Does anyone know where I can pick up some Royal Oak Chef's Select in the Northwest Suburbs of Chicago? I have used Embers Charcoal Briquettes from Home Depot which are exactly the same as standard Royal Oak Ridge, and wonder if there is a big difference between the two. Thanks!

Here are some photos of my new Black Iron BBQ PitViper M that I won from a contest through their website.

So...we have a Backwoods Competitor insulated vertical cabinet smoker with a water pan, and looking for your opinion on the best charcoal briquette. We are looking for a clean flavor, consistent temp, and longest lasting. Let us know your thoughts and why.

Just in case you want to know :o) Our food. Your questions. What are McRib patties made of? - YouTube

What is your opinion on trimming and freezing meats for your competitions? Does it effect your cook? How long can you do it ahead of time? Do you prep and freeze all types of meat (Brisket, Chicken, Ribs, Pork)?

My competition partner Steve just finished priming and painting our used Backwoods Competitor. It is flat black and looking fantastic!

Do you put a lot of salt in your rub or do you keep it out and apply it separate? Which do you prefer and why?

STUMPS BBQ Class: Sept 19th and 20th in Bluemont Va located right in the Shenandoah Valley. Stump revolutionized the gravity feed pit and is a legend when it comes to BBQ. Make sure to sign up for this class before it's too late. If you want to learn all there is to cooking competition BBQ You...

My wife and I and some friends are having a community/club barbecue event weekly for 100-150 people throughout the summer and early fall and we’ve never barbecued for this many people at once. HELP! We’ve been educating ourselves, got a big charcoal grill and are going to a big barbecue...

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As part of my Memorial Day Weekend cook, and because I've got to lose some weight, I grilled some veggies (Zucchini, Artichokes, Yams, Potatoes, Yellow Bell Pepper, and Corn) on the gasser. Here they are: Chicken Thighs Whole Chicken 2 Tri-tips 3 Bones of beef ribs (this will prove...

I have seen a bunch of new people coming in recently; I lurked for years and from time to time saw a few good reads on how to trim your meats. I am not an expert on this subject, so I could find videos on this topic but I can't verify if they are correct. I think if we could get a...

Good day all. I wanted to know some info on smoking with certain woods. I want to make a business for my family in the Philippines that has to do with good 'ol traditional real American BBQ. The woods they use for smoking over there is Sugar Cane primarily. Is sugar cane any good on poultry...

Well the home brew club is having a campout this weekend I was out looking for large chunks of meat to smoke. I stopped In at the Local GFS and they had a piece of pork labeled “ Pork Cushion, Boneless”! It’s about an inch to two inches thicker in Diameter that a Loin, about a foot shorter and a...

Any recommendations for a good, all-around injector syringe for butts, briskets and chicken? I've heard some are crap, some are good. Thanks!