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  1. Chiles

    New food truck (and first thread here of the New Year?)

    It's been a while but I'm back. Big "C's" has transformed into "Wolf's Revenge BBQ" and has a LLC and catering license to boot! My food truck gets inspected next week. It's a 28' Custom Concessions trailer with an 8' porch for the smoker, steam tables and commercial fridge too! I get my...
  2. Chiles

    Competition Chicken - Now I'm confused!

    Fresh out of this past weekends Que and Cruz, I can tell you exactly what i did wrong with my chicken turn-in. Time management killed me. The 12 nicest little theighs that I lovingly trimmed, tucked and seasoned never got to temp before turn in time. I had to put 6 big and not pretty pieces...
  3. Chiles

    Getting ribbed for not making my own sauces and rubs!

    Here's a general question and would love some honest feedback from the group. I have tried many a good commercially available rubs and have even made my own. Same goes for the sauce. I have a loyal following of friends that are great about honest feedback on my practice cooks and I practice a...
  4. Chiles

    Does size really matter? (For brisket that is)

    Im trying to dial in a brisket recipe for competition. No matter what I do, I cannot get the Sam's club flats to retain the moisture that I want. Here is what I am doing: Start with a 6 to 7lb brisket flat. Trim off all but about 1/4" of the fat cap. Inject with Fab-B, rub first with yellow...
  5. Chiles

    Practice cook, this time on the Old Hickory in comp mode

    Saturday afternoon, I stopped by the local mega mart and picked up some ribs, brisket and butts. I used Dizzy Pigs course grind for the butts and injected them with a new brew I have been wanting to try. The brisket got the Dizzy Pig Cow Lick. I made an injection for that too. Sunday...
  6. Chiles

    July 4th cook and practice run for the next KCBS comp.

    I pulled out the Lang for the July 4th cooking and decided to make this a practice run for my next KCBS competition. In all, I cooked: Two Boston butts Two briskets Twenty four chicken thighs Nine racks of ribs Over all, this was my best cook for all four categories. Thanks for everyone's...
  7. Chiles

    NY Strips on the TEC grill. I'm getting better!

    I went to the local Fresh Market and picked up some nice 1.5 inch thick Angus strips. I'm still learning how to handle the higher heat range of the TEC grill. So here is how it went... Out of the paper and on the plate for seasoning... Then, they get a good rub with Montreal Seasoning...
  8. Chiles

    Need help with super thick steaks on TEC infrared gill.

    I've got all the right hardware but I'm not getting the results I want when I execute. Here's the low down... The better steaks are coming in 2" thick cuts at my local specialty markets. I want them cooked rare to med-rare. I'm cooking over my TEC Infrared which can get really, really hot...
  9. Chiles

    I must have angered the BBQ gods!! -HELP!

    After taking a several month break, I fired up my Old Hickory this weekend for a group of about 30 people at my house. I told everyone that I was experimenting with different rubs and sauces. This was purely a practice run. Chicken - Using Jumpin Jim's method, I nailed it. Crispy skin...
  10. Chiles

    First time cook on the Old Hickory Pit (and more practice)

    This weekend I hosted a picnic for my College Fraternity Alumni get together. Every cook I do is going to focus on what I need to do for KCBS. This cook was "gas assisted" from the standpoint that I did have it hooked up, but kept wood in the basket the whole time. First, the Old Hickory...
  11. Chiles

    Product and price check opinions please.

    All, I've been doing some searching and am trying to buy larger quatntity, more consistant size and quality products so I can focus a little more on seasoning and cooking. I'm working with local suppliers instead of the retail chains. How do these compare for case prices? BEEF BRISKET FLAT...
  12. Chiles

    BBQ Artwork

    Can someone pass along the name again of the guy that did my BBQ logo. I'm going to try to get some shirts printed.
  13. Chiles

    Presentation pictures

    Guys, I'm looking for some good pictures of "winning presentations" for all catagories of KCBS. If you have seen my postings I can tell you that I need some help in this. Got any really good pictures of turn-ins that I can see?
  14. Chiles

    I'm back and the cooking is getting better then ever!

    Hey all, After taking a long break from cooking, I fired up the Lang for a little memorial day fun. I'm happy to say I remembered a few things that I learned last year and my product gets better every time. I started with 2 packs of chicken, 4 butts, two brisketts and 9 racks of ribs. This is...
  15. Chiles

    Forgive me, for I have sinned (again)!

    All, It has been almost 3 months since I have fired up my WSM, my Lang or even my gas grill. Even more, I have not been an active participant of this wonderful god given site. I have my sights of less stressful days in the spring and hopefully some wonderful smoky experiences. Please...
  16. Chiles

    Green or seasoned wood

    I have been paying close attention to the Q places in my area and taking notes on what I see. One thing that I am finding more of are the pit masters that are using green wood. Buz in Neds in Richmond (Featured on Bobby Flave's show on the food network) say they use fresh cut hickory. Sure...
  17. Chiles

    Interesting find in a smoker

    Thought some of you might get a "kick" out of this one... http://www.msnbc.msn.com/id/20982414/?GT1=10357 -Chiles
  18. Chiles

    Slow down??

    It's pretty snappy for me, but I'm hard wired to a T-1 here a the office. -Chiles
  19. Chiles

    It's getting out of hand!!!

    I'm hooked. So far, in the past month I have obtained: 1. Two thermapens (Thermoworks) 2. Cambro MP300 warming / cooling box 3. Two Webber WSM's (one for me, one for my dad) 4. Several cans of Dizzy rubs 5. A case of Headcountry rub and sauce 6. 4 Weber rib racks What in...
  20. Chiles

    Going to get a WSM!

    So far, in the last three weeks I've cooked 12 butts, 12 racks of spares and 12 racks of baby backs. Not to mention the 1200 quarts of stew I helped cook 4 weeks ago. The Q was cooked on my Lang 60 and while some were better then others, they were all good. The Lang is a little too big to...
  21. Chiles

    Chicken from BBQ Central get together

    Someone, I cannot remember who (sorry) came by when I was cooking and gave me a chicken breast. I did not eat it until Sunday night and it was one of the best tasting pieces of chicken I have ever had. Who do I thank and how was it cooked? -Chiles
  22. Chiles

    Adding sauce to chopped Q

    The feedback I have been getting on my Q is all over the place. Some like pulled, some like chopped. Some like sauce, some not. I'm looking for a good rule of thumb here.... So far, a select few have asked for a red peppar vinegar sauce for me to add after chopping. What do you guys do when...
  23. Chiles

    First cook since BBQ_Central get-together

    All, I can't tell you how much my confidence and BBQ'ing abilities have improved since the get together that Bill had. I had to call Jeff several times to get some additional help in regards to my timing (this was a faster cook at higher temps). Here are the results I started the fire at...
  24. Chiles

    Big Apple BBQ event.

    All, I'm in MANHATTAN! My crew (Proclamation Stew Crew - run by John Clary) was invited up to cook Brunswick stew for the Big Apple BBQ Festival. You should see all the different smokers here. I'm taking notes since this is my first big event. If anyone is the area, stop by and say...
  25. Chiles

    Best deal on a new grill

    Hey all, Sorry for the long laps in postings, but here is the latest. You know I've been looking for a new gas grill. Well, I think I found a pretty good deal. I found a WOLF BBQ36-BI for 70 percent off at a scratch and dent outlet. I can find nothing wrong with it and was able to register...
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