Posted by Shelton Steele on 9/28/2012
An excellent way to reuse the leftover pulled pork!
Posted by Bam Bam on 5/8/2012
The prince of pork explains how to create amazing pulled pork.
Posted by Bam Bam on 5/2/2012
Bam Bam's answer to: How do I smoke spare ribs?
Posted by Bam Bam on 4/18/2012
So if you are anything like me, you probably were sitting in front of the TV the first night BBQ Pitmasters debuted. It was the Mesquite episode, and wow was I intrigued. Truthfully I had no idea about BBQ Pitmasters, I was just flipping through the channels and stumbled upon it. I kid you not, an hour later I was at Lowes buying an El Cheapo Brinkmann smoker! The next day, I fired her up at an elevation of 5600 feet in the middle of a northern Utah Winter, What an absolute blast that was!! I think back to some of the things that I cooked then and wow have things progressed! From that point on I probably cooked 3 times a week, and being that it was so cold and I was cooking on such a cheap smoker, I was probably by far Kingsfords best customer in UT. So after watching the show a few more times, and cooking about 30 different things on the Brinkmann, I decided to follow in the footsteps of Harry Soo of Slap Yo Daddy BBQ and buy a Weber Smokey Mountain Cooker.
Posted by Administrator on 4/2/2012
Bam Bam's answer to: How do I smoke chicken?
Posted by Bam Bam on 3/17/2012
Bam Bam's answer to: How do I smoke a brisket?
Last week I had the privilege of being able to embark on a little 2400 mile BBQ journey through Texas, Oklahoma, and Kansas. There are a lot of stories to tell and I will cover the whole trip through multiple blogs. For this blog post I want to focus in on the Lotta Bull BBQ Competition class in Thackerville OK! For those of you not in the know, Mike and Debbie Davis are the most successful competition BBQ team in History, with over 75 Grand championships, Including 4 American Royal Grand Championships! The American Royal is the Largest BBQ contest in the world, attracting over 500 BBQ teams a year. Needless to say, when you have a chance to get in front of Mike and Debbie Davis of Lotta Bull BBQ, YOU DO IT!!! I learned a ton!
Sorry this took me so long. Just wanted to
give you all a little break down on Saturday. I know there has been some concern about this being some "serious comp"
to clarify, this is not a serious comp, its a mock comp. That's why we
are calling it a clinic. We want those with interest in competition BBQ to be able to see
everything from items needed and setup, to meat prep, cooking and turn
Posted by Dr. Grillenstein on 2/14/2012
We started late Friday night. We had 100 pork butts to prep and load onto the smokers. Bam Bam and Phil made short work of them.
Posted by Bam Bam on 2/2/2012
I get asked quite a bit about how I start my coals and
maintain my fire in my WSM’s . It
seems that most often, I hear people have problems with over shooting their
desired temps. First off, let me
dispel a myth. Most WSM owners believe
that they own a “water” cooker.
BBQ tends to be a man’s
game, not always, but mostly.
Therefore very few of us take the time to actually read through the
manual. If you did, you will find
that the water pan in the WSM is a heat sink, not a steamer. It absorbs heat energy in order to help
keep the temps from spiking.
Posted by Administrator on 1/5/2012
This recipe really came about from having some leftovers and it turned out better than any of the planned meals using these same ingredients. This hearty stew is perfect for warding off the cold during these chilly winter evenings.
Posted by Dr. Grillinstein on 11/26/2011
Having seen a pig cooked in one of these, I decide to see if it was simple as it seemed. Spoiler alert, it was.
Posted by Administrator on 11/17/2011
I have never really been a fan of ham until recently. I always thought
it was a bland, tough, watery meat. Well I found out just how good a ham
can really be. The trick is to rub it down and smoke it yourself.