Recent content by handsomeswede

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  1. handsomeswede

    What are you smokin'?

    Whole packer has been on the CharGriller since midnight, chicken thighs have been marinating longer and will soon join the brisket. The ECB is fired up currently contains fresh belly that was salt curing for the past week for fresh bacon. QView to come
  2. handsomeswede

    Rochester, NY Roc City (KCBS) May 23-24

    now i wont have to smell like hippies
  3. handsomeswede

    Rochester, NY Roc City (KCBS) May 23-24

    We actually competed last year when it was just ribs to get our feet wet and learned incredible amounts, can't wait to pick up some tips this year.
  4. handsomeswede

    Picnic pork shoulder question

    I get these cuts from my local butcher who basically gives them to me at cost from Daisyfield or some other distributor in Ohio I believe. They basically look like they were hacked off the hog, packed in a box of 5-6, tied in string and handed over. When all is said and done I have enough pork...
  5. handsomeswede

    Picnic pork shoulder question

    The flavor and texture should be fine, I normally inject my picnics anyway. A couple suggestions for the next time you venture into the picnic realm: - use a picnic with the bone in, you will notice a huge difference in flavor and texture of the meat throughout but especially near the bone...
  6. handsomeswede

    Rochester, NY Roc City (KCBS) May 23-24

    Just sent in the application. We participated last year when it was just the ribs and are looking forward to our first official KCBS competition. See you there - I'll be ready to soak in the Jim Beam and BBQ knowledge from seasoned pros.
  7. handsomeswede

    Competition Brisket: what do you serve?

    Ok, so now the brisket is smoked and rested, it's time to cut and serve to the judges. What cut or cuts go into your container? Slices, chopped or combo? Sauce spread over the top or brushed on the back?
  8. handsomeswede

    First foray into offset smoking

    Well, the decision has been made. The Bar-B-Chef no longer exists according to hairofthehog.wordpress.com and the Royal Oak is easily $400 with the side fire box. 400 bones is way more than I want to spend. I am going with the Char-Griller and reading up on my mods.
  9. handsomeswede

    What chicken cut for KCBS competition?

    What cut of chicken do you recommend for use in a KCBS competition? I was planning on using thighs. Also, how do you handle the chicken skin during cooking and for presentation to the judges?
  10. handsomeswede

    Price on pork bellies?

    I actually just picked some up from my butcher for $1.99/lb. of course he and I have a great relationship. If you don't want all the slabs I highly recommend getting some ground and using it like you would any other ground pork - meatloaf, meatballs, potstickers, etc.
  11. handsomeswede

    First foray into offset smoking

    I am from Livonia, it's about 30 minutes south of Rochester.
  12. handsomeswede

    All over for the Bar-B-Chef

    Apparently BBQs Galore isn't making the Bar-B-Chef anymore... http://hairofthehog.wordpress.com/20...arrival-in-09/
  13. handsomeswede

    First foray into offset smoking

    Txbbqman has given us our first clue! I clicked on the Oklahoma Joe's link and, lo and behold, the OJ Longhorn appears to be a larger version of the smoker offered by Royal Oaks. While the gauge steel is not listed, do you know if it is thicker than what you would find on the retail...
  14. handsomeswede

    First foray into offset smoking

    I am trying to keep total cost under $400.
  15. handsomeswede

    First foray into offset smoking

    Thanks for all the replies so far, keep 'em coming! I do not know if WalMart is going to be carrying them this season or not but I do know that some Lowes will have them, that's how I happened upon it and also why I am so interested in specs. Lowes tells me the unit will retail for $319 which...
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