Recent content by Jack W.

Oh man, I forgot the JB's sausage bites!! Thanks for the reminder. I gotta work tonight, but I'll grab some stuffing when I leave. I ground some fresh hot sausage a couple of weeks ago for just such an occassion. Good Q! Jack

I wonder why they don't give Finney his props for inventing the method?? Good Q! Jack

I like Reverand Marvin too. Maybe I'll try mixing some Swamp Sauce with some of the Rev and see how it is on some pulled pork. Supposed to be nice Saturday and Sunday in the Southeast. Good Q! Jack

I love the stuff. We use it all the time. Makes a great dunking sauce for chicken parts, add a little heat and it makes a great wing. Add a bit of sugar and its a rib glaze. Versitle stuff. Tim is also kind enough to support the Carolina Pit Masters Barbecue Cooking School with a very nice...

Well then, I'll throw in some .02. Skin side up or down, flipping, and all that jazz is a matter of personal preference and whether you want to handel those tasks. The hog will cook just fine skin side down the whole time. Trim back as much of the skin as possible to reveal the muscles...

Sorry I'm late. Work is a PIA these days. How did the hog turn out? Jack

Hey Honcho, Contact me at my home email: jackw@sc.rr.com. I think I can help. Good Q! Jack W. From across the street at Mike's Catering

Congrats G, The cook was for all the right reasons. Mary told me the support for the charity was top notch. Congrats to all who got calls. Good Q! Jack

I need a better agent. Good Q! Jack

WhooooHoooo! Way to go Charlie. Very nice! :D Good Q! Jack

I cooked with the Mike's Catering Crew. If anyone ever wants to learn how to put on a great contest, you need to hang with Kell Phelps for about 4 days durning time change weekend. We had a blast. Good Q! Jack

Hey Goose, I contacted the event coordinator. Information should be forthcoming. It's a little early yet. Good Q! Jack

Belly did pull a leg whenever he could. Dr. Pepper marinade with duct tape was my favorite. Good Q! Jack

I cooked a couple of wagyu briskets a few years ago. Cost me 90 bucks each shipped. Best brisket I've ever cooked or tasted. The judges hated it. I'd do it again if I ran across some money that didn't have to go into my mortgage. :) Good Q! Jack

Hey Chris, Very nice job in Rocky Mount. There's a bunch of hard work and dedication in those trophies. Congratulations on the all the hardware. Very cool!! :wink: Good Q! Jack