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Re: First competition
Good advice already! We've done over 130 KCBS competitions, and I think the biggest tip I can give you is to have fun. Only way to have fun is to practice, have a system in place that everyone u…2 · -
Re: GREASE FIRE and Burnt Smell
You've got more things to think about that the burnt smell. Be safe out there!2 · -
Re: Brisket Bust
After I taste, I'll usually add some salt. You don't need all that liquid, and I definitely wouldn't dump that much vinegar on my pork. If vinegar is served, a vinegar sauce on the sid…2 · -
Re: Brisket Bust
We've cooked over 130 competitions on the EGGs in the past 18 years, and it took about 10 competitions before I realized that wrapping yielded a more consistently moist product every time. Not o…5 · -
Re: Seeking Input on Possible High-Heat "Turbo" Turkey
I would recommend spatchcocking and grilling it direct. It cooks quickly, and you can also achieve juicy and crisp skinned. We do 3 different methods in our turkey class, and generally the direct bir…2 ·
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