pork

How many of you enjoy competing in other parts of the country and how many do not? Do you enjoy changing flavor profiles or do you find it difficult? Does anyone do BETTER cooking a regional style of BBQ that you actually do not like?

Good afternoon Brethren, I got a green light to start a thread about my team, Axe-Men BBQ, looking for additional sponsors for next season. We are a team based out of the northwest suburbs of Chicago. We just finished our first year doing competitions, and after doing 6 contests, we already...

Thank you again for having a great site to promote BBQ. We gave you a nice shout-out on our blog. Please let us know if there is anything we can ever do to help! http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/ MH Axe-Men BBQ

I have read plenty of post about the best way to contact a sponsor, but are they looking for anything in particular? We are a new team, and we have had a bunch of top 10 calls already (no GC yet :o() but since we are a young team, we get a lot of visitors at contests and even more through our...

How many of you teams participate in the other categories at some of these comps? Dessert, side dish, or any other one for that matter. Any strategy involved in these? I just tried the dessert category at Lambs Farm in Illinois and ended up in second place.

Good morning everyone, My name is Mike Haracz and I am part of the Axe-Men BBQ team from the suburbs of Chicago. We just finished up our first year competing and can't wait for next year. We are currently fixing up a used Backwoods Competitor with built in auto water, hide setter, and...

So the local Albertson's was selling Pork Sirloin Roast at 88 cents a pound, so I bought one. Then I see that the new Throwdown is SPOG http://www.bbq-brethren.com/forum/showthread.php?t=221769 , so I say to myself, "Kill two birds with one stone". I'm running low on SPOG, so I have to...

Soooooo, I saw Okie Sawbones had posted a Hawahiian chicken recipe which reminded me of an easy to make pulled pork Hawaiian style. Technically it's not BBQ since this version isn't roast on a grill or in a pit (difficult if you live in an apartment, condo or townhome) so perhaps it is cheating...

I was in a hurry to get dinner on the table tonight and none of the usual quick dinners in the fridge. Wife asks for chicken and pasta. Chicken is frozen, no time. Then I thought about Hotch's Pig Cakes. I love those things! I had leftover PP in the fridge so I started the with the PP cream...

I'm loading up my Backwoods Party with a couple brisket and a couple pork butts for our Fleet Week party this weekend. I usually use oak for my brisket and apple for my pork. What should I do when I smoke both at the same time?!? Thanks, Chuck

My little cousin wanted spare ribs for his birthday. So in comes big cousin to cook for his bday. I decided to cook up some pork butts as well, to fill up some more space in the pit. Planing on freezing most of the butt for later but it's still in the pit. Then my friend heard I still had some...

Howdy!! Ok, first pork shoulder (butt) in the BGE. I've been about 250F - 275F for about 6 hours give or take. It is just now starting to look nice..there is a glaze to it with the mango marinade and mop I've done today. It is internal about 160F according to the Thermopen. Now...trying to...

I am sure this is in the forum a million times but for some reason the search function on here doesn't seem to work for me. I am getting ready to try my second cook on my new Humphreys cabinet smoker and am thinking about pulled pork butt probably a five to eight pound one. Two questions...

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...

Hey All, My folks made the trip down to see us yesterday. Mom came to see her grand daughter. And Dad....well, were not sure if it was the grand daughter or the ribs. Picked up a three pack of ribs from Costco on Monday. And some pork belly for making bacon. But that's a different thread. Used...

I love fat and when I look around it seems that folks say they like it too. However, when I see a lot of cooks from my Brethren it seems that they trim away MUCH MUCH more fat than I do. I understand when serving the public there's a reason for eliminating the delicious fat and the same applies...

Hey All, Had a party last night to celebrate our daughter's 2nd birthday. Cooked up 6 butts coming in at 65 lbs. Ran them up on my 48" offset for 14 hrs @215 f on a combo of mesquite and hickory (my favorite) I threw on some chicken in the last 3 hrs just for good measure. A good time was had...

I'm waiting on my firewood to be cut so i can go pick it up, but i couldn't wait any longer to fire up this monster i built in my backyard. She's somewhat temporary, and dry stacked, but once i work out all the kinks of cooking this way, I'm gonna re-stack her with a solid foundation and mortar...

Hello brethren! Does anybody have any good recipes they wouldn't care to share for what to do with pulled pork leftovers? I am looking for something new and interesting to try out. Thanks in advance for any and all ideas/recipes!!!!

My beloved spouse picked me us a meat grinder/sausage stuffer for my birthday. It attaches to my Kitchenaid mixer. The first run was started on Saturday the 4th. It started with a nice 5 pound pork loin. The Loin was sliced, and then the slices were cubed to feed into the grinder. Just to...