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Hey gang, The rains here in Charleston have been relentless. Some plan changes for last weekend created an extra day off. The weather looked cooperative, and I had some demand for ribs and Q to fill , so I fired up the SS1 and put it through a good solid quantity cook. I used Royal Oak Lump...

I haven't fired the Joe in a while. I had a free night on Friday so I took the opportunity to cook some pig and cow hunks. I'm working on producing great burnt ends. Came out pretty good. Pork was tender and delicious. The brisket and resulting burnt ends were delectable...

April 3-4 at the Summerville Mason's Lodge Summerville, SC Whole Hog I'm off to ruin a perfectly good reputation. Wish me luck, I'm gonna need it. Good Q! Jack

Interesting article in the Charlotte (NC) Observer. Be sure to check out the link at the bottom for the full story! Spabecue Shanklin resort will have you squealing with delight By Kathleen Purvis kpurvis@charlotteobserver.com Posted: Wednesday, Apr. 01, 2009SHANKLIN, N.C. It's about time...

Here is a new site to visit that features some of the great things that are done at the Carolina Pit Masters Barbecue Cooking School.. Check it out... http://www.barbecuetricks.com/Smokin__Videos.html Good Q! Jack

My buddy Finney had a new Superior fabricated but couldn't get to Macon to pick it up in time for his big cook in Clover. The Big GQ and I decided to lend a hand and took a road trip to Macon to help out. We had a great time touring the little burgs along the way. Eatonton was interesting. Who...

Hey Gang, While at a contest last year a visitor asked me if I had ever tried to get the fire in the OK Joe to "walk". I had never heard this term used and was enlightened to find out that many offset owners were using a fire system that was designed to make fuel consumption more efficient...

I haven't been active here for a while so I thought I would venture out of lurker mode with an adventure. I burned off 20 racks of ribs on a new cooker we call "Luci". The ribs were rubbed with Magic Dust. The cooker was fired with Royal Oak lump to heat it up and Kingsford for the long burn...

I'm off to the Oinkster Festival this weekend. http://www.pine3.info/Oinkster.htm It will be another gathering of interesting barbecue crazies. I looks like a traditionalist weekend. Expected attendees include. Gary Wiviott http://www.wiviott.com/ Bob in Ga. http://www.bobinga.com/...

It's been a couple of weeks, but I wanted to relate the process we underwent to cook the briskets in a recent cook. We started with choice briskets. The usual trimming, taking off silver skin and culling out the kernal. I sprayed it with a little canola oil and applied a very light sprinkling...

The losers Creed: "We had a great time. The team next to us was great. We got an opportunity to make new friends and see some old. See you at the next one." Good Q! Jack

Tryon, NC. June 8-9, 2007. A KCBS event nestled in the mountains of NC. "Common Interest" will be cooking all events. We haven't decided on an Anything Butt yet, but we will do our best to make the grade in butts, ribs, brisket and chicken. If anyone is in the area and wants to hang out...

I did a KCBS run last weekend. I think I finally figured out this picture thing. Here are the results. http://www.kodakgallery.com/BrowsePhoto ... &ownerid=0 It all tasted pretty good! Good Q! Jack

Does anyone have experience on a Stumps? We have just completed a Stumps Clone. The flavors off the test runs seem almost over smoked. I am using Royal Oak Lump, and the fire box valve stays abour 1/4 closed to achieve 255* in the middle rack. The cooker is pretty good sized. 36 X 36 X 24...

Hello everyone, I'm pleased to announce that JT's BBQ and Common Interest Cooking Team have teamed up to form the "Carolina Pit Masters". This partnership was created to provide valuable instruction on the art of Competition BBQ. We are excited to announce that the South Carolina BBQ...

It looks like Augusta is shaping up to be quite a contest. Not only will Walter be debuting his WSM's and 55 gallon drum, but it appears that Jack's Old South, Roadside Grill, Boggy Pond Brigade, and Smoke Shack will also be attending. Not to drop names but, thats Myron Mixon, James Britt...

Thanks to everyone who has supported Pigs on the Wing. We have been running the circuits for the last 10 years and have done very well. I have decided to retire Pigs on the Wing as our team name. It seems like no one could remember who we are. So for that reason and a few others, we will now...

While I was in Florida at Ray Lampe's Class a couple of weeks ago I was fortunate enough to win a Reveo Vacuum Marinator. I am looking for any information about the proper use of this machine, including any recipes, do's and dont's, or pitfalls of the system. It looks to be a very cool device...

I'm working on my brisket. Specifically, I'm working on Burnt Ends. What is the process for producing great Burnt Ends? Does it include another rub, sauce, or spice? Good Q! Jack

YAHOOOOOO! Tim Handy and I are off today to Lakeland FL to participate in Dr. BBQ's competition cooking class. Class will be Saturday noon to Sunday noon. We'll return to Chucktown sometime Monday. I'm calling it Jack and Tim's excellent adventure! :D Good Q! Jack

For all of you serious food science geeks. I have recently been pointed to Harold McGee's blog site. For those of you that don't know of Mcgee, Alton Brown is his pupil. This guy is the master. http://curiouscook.blogspot.com/ Enjoy!! Jack

2 tablespoons salt 1 teaspoon black pepper, freshly ground 1 teaspoon lemon pepper 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dry mustard 1 teaspoon sugar, (brown), dark or light 1/2 teaspoon garlic powder 1 pinch cinnamon 1 pinch MSG (optional) Mix well in a nonreactive bowl...

It looks like Jim Minion is going to be busy for a while. Give 'em hell Jim. Good Q! Jack Pulled from the KCBS website today: At the recent December Board of Directors meeting and retreat a committee was formed, chaired by Jim Minion, to develop a new scoring system. Minion, Troy...

It looks like were going to pull the cookers out one more time this year. I wanted to get one more comp. in for the year, before we go back to the kitchen to prepare for the State Championships in March. November 10 - 11 in Bamberg, SC. The team will be an interesting conglomeration of...

The SC MBA went right into the last contests. The point spread between first and second was less than 1/2 a point. Our own Tim Handy from JT's Barbecue out of Summerville, SC and the good fellas from the Chuckwagon out of Chester, SC were very close comming into this weekend. The gang at Q2U...