Search results

Actually I mostly cook in KCBS competitions. I do some private catering already. I am kicking around the idea of full-time catering and would like to have a restaurant but that takes a lot of money too.

I was cooking two turkeys for myself and more for others who knew I was cooking. I cooked seven more for them. I offered my family and my cooker to the soup kitchen locally and they said they had enough help and so I cooked here at home. I have a Fast Eddy FEC750 SS. It is a wood pellet...

Cooking by temp. is what I do too. This is only to give approximates. I did 9 turkeys for Thanksgiving and tested this. 2 out of 9 was on the money. I know what you are saying. For example: Beef Brisket at 250*F cooked at approximately 1.5 hrs. per lb. Internal temp reached was 195*F. I...

I am developing a program for cooks of all levels to use that will keep track of multiple meats at one time while cooking. This program will be made available to all at NO COST when completed. I am in need of some information though and thought this might be a good place to get some insight. I...

If you cook the chicken at a low temp the meat will dry out before the skin becomes edible. In a contest I will cook indirect method at a temp of 325*F or better. I pull the meat(I cook thighs) off at a internal temperature of 165*F. The juices will run clear. I only cook them approximately 45...

There are two ways to make the skin edible 1) High heat on the grill 2) Covered in a foil pan with sauce. The problem with this is that the meat wil usually dry out before the skin becomes edible. Most folks in a competition setting use the two methods listed above. I always cook my chicken...

Pear wood is a great wood to smoke with. You don't want to smoke with the ornimental kinds of fruit wood. Basically you want to go by the rule that if it produces a fruit or nut then it is good to smoke with. However saying that, I would not smoke with Black Walnut myself. IMO Peach is the best...

My name is Jim. I am a newby to this forum. I just found it today. This looks very intresting, I can't wait to make some new friends here. I am a :pig: BBQ nut:pig: . I spend most all my time in competitive BBQing. I am also a chef:chef: with a diploma from CIHK (Culinary Institute of Hard...