Recent content by steve78412

I always figure 4 oz. for women and 8 oz. for men, then hope that there are not a lot of teenage boys. At one of our contests we had a party for friends. One of them had a 17 year old, who weight all of 125 lbs., eat a whole slab of spare ribs. Steve

Now I'm in. The next time I use my Grill Dome, I will document the process and start a thread on it. Hurricane Dolly has got us prepping for a hit. It won't be much since it is likely only a Cat 1 storm. No bug-out, but there are lots to do in case we get big rains. They are talking up to 15...

Grace, We use it in our catsup recipe: 1 (12 ounce) can tomato paste, I like Hunts 1 cup cane sugar syrup, 1.5 cups white vinegar 1/2 cup water 2 tablespoon granulated sugar 1 Tablespoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4teaspoon ground cloves Combine all...

I make my syrup ahead of time. I use: 2 Cups white sugar 3/4 Cups water 1/4 t Cream of Tartar That gets taken to the soft ball stage, 235-240 F. I use 1 cup of the cooled, finished syrup in the sauce recipe. I make a batch of syrup and keep it on hand for other recipes too. It is a bit of a...

My smoker temperature is 225F, I take my Pork butts to an internal temperature of 205F and Briskets to 210F. The collagen is broken down at this temperature and the meat is very tender. Personal preference is part of this. It would be a little overdone by KCBS judging criteria, but only a bit...

When we were doing competition BBQ, we did not have our own sauce. We jazzed up Bullseye Original. Since then I have been working on our own. This is the current version. I make it from scratch, but there is a quicker version at my web site, Misc.|BBQ Recipes, that uses ketchup. I'm allergic to...

I did a quick video on our technique for smoking chicken. Unfortunately the quality came out a bit poor, so I will redo it the next time I smoke a chicken. I did this on my new Grill Dome, but I use my old technique to demonstrate to friends with different style smokers and grills how to do it...

Sean, I've owned a Grill Dome for two weeks now and it is changing how I smoke. My first low and slow with it was an 8# pork butt. I smeared it with mustard, and applied my rub, smoked using hickory and pecan at a dome temperature of 225F. Sixteen hours later it hit an internal temperature of...

Congratulations, I miss competition BBQ, but not the all-nighters they usually turned in to. Brisket is one of our favorites and I have a bit different twist to the technique. I mustard up, add rub and smoke heavily at 225F for three hours using hickory. I then put it in a high-temp bag, wrap...

I'm in. I'm a new Grill Dome owner and just learning about that style of BBQ. I have been Q'ing for many years and had a BBQ team in competition for 5 years on the KCBS circuit around the Kansas City area. We did about 25 contests in total, including 5 American Royal Contests. If I only knew...