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Archive for the ‘BBQ Tips & Tricks’ Category

Replay – How to trim St Louis style spare ribs

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Replay – How to Trim a Brisket for Competition

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Another Competition Chicken and Ribs Practice

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Competition Chicken Practice


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What causes a smoke ring?

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How to make a bacon weave

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How to trim a chicken thigh for competition

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Let’s Talk Brisket

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The Money Muscle

In Competition BBQ lingo, those white arrows are pointing to the ‘Money Muscles’.  They’re called that because most BBQ aficionados consider them to be the tastiest part of the pork butt, and therefore the part that helps them bring home the money in a professional BBQ contest!  It is  located on the end of the butt opposite the bone, and can be easily identified by the parallel bands of fat evenly space across the muscle.  Many competitors slice this piece for their presentation box and use the dark meat around the bone for pulling or shredding.

Don’t fight your cooker

Instead of fighting your cooker in an attempt to reach a specific temperature and hold steady, find out what temperature your cooker wants to cruise at.  As long as it’s in the range, 210 to 280, go with it and adjust your cooking times.  Your BBQ experience will be much improved.

How to achieve ‘bite through’ skin on your chicken thighs

For tender chicken thighs with ‘bite through’ skin, try this.  Put your thighs in a disposable pan, skin side up, and cover each one with squeezable margarine (Parkay or I Can’t Believe It’s Not Butter).  Don’t be shy, completely cover each thigh.  Put the pan in the cooker uncovered at 275 degrees for one hour.  Now, cover the pan and cook for another hour at 275.  Finally, sauce each piece thoroughly and put them back in the cooker directly on the rack for about 15 minutes to set the glaze.  Handle them carefully, they will be super tender at this point.  The result will be tender, juicy BBQ chicken with soft ‘bite through’ skin.  If you prefer crispy skin, now move them to a grill over direct medium heat and turn constantly until the skin reaches the desired color and crispness.

Don’t rub your ribs too early!

If there is a substantial amount of salt in your spice rub, you should apply it right before your ribs go into the cooker.  Done too early, the salt will draw too much moisture out of the ribs and result in a dry finished product.  Alternatively, you can use a rub without salt free rub and salt to taste later.