FireCooker Forums

Let’s get a substantive conversation going here. Very briefly, what are your top three grilling and BBQ problems and/or questions? Let’s see if we can get our collective juices flowing.

Bring it!
John

Problems:
1) $$
2) Time
3) Running out of beer

Questions:
1) Not many bbq competition in CT or the surrounding areas have a backyard category, if I enter a competition in the pro category one time can I enter in the backyard in another?
2) Part 2 of that question is, If an event is a non- sanctioned bbq contest vs a KCBS contest will that effect status?
3) I have always made my own rubs and would like to purchase some. Where do most people buy rubs?

wickedbbq’r - 04 October 2009 11:35 AM

1) Not many bbq competition in CT or the surrounding areas have a backyard category, if I enter a competition in the pro category one time can I enter in the backyard in another?

The “backyard” and “pro” designations are really just labels as opposed to true sanctioned ranks. If you are competing in a “pro” competition, you are a “pro” that day. If you compete in a “backyard” competition, you are a “backyarder” that day. There are no rules that prohibit you from competing in the types of competitions you want, when and where you want, under the sanctioning body you want.

wickedbbq’r - 04 October 2009 11:35 AM

2) Part 2 of that question is, If an event is a non- sanctioned bbq contest vs a KCBS contest will that effect status?

Again, there is no actual “status”.

wickedbbq’r - 04 October 2009 11:35 AM

3) I have always made my own rubs and would like to purchase some. Where do most people buy rubs?

I can’t speak for “most” people, but Hawgeyes BBQ is a very popular source. Of course, a lot of competitors and backyarders make their own.

I hope this helps,
John

1. wife and daughter not into smoked food.  what woods are less “smokey” for bbq’ing?

2. still looking for a good bbq sauce.  being from the north (wisconsin), we tend to like tomato based products with not too much heat.

3. trying to find that perfect tasting salmon recipe.

PatioDaddio - 05 October 2009 11:13 AM

The “backyard” and “pro” designations are really just labels as opposed to true sanctioned ranks. If you are competing in a “pro” competition, you are a “pro” that day. If you compete in a “backyard” competition, you are a “backyarder” that day. There are no rules that prohibit you from competing in the types of competitions you want, when and where you want, under the sanctioning body you want.

Thanks for breaking that down PatioDaddio!

packerbacker - 15 October 2009 07:05 PM

1. wife and daughter not into smoked food.  what woods are less “smokey” for bbq’ing?

  You might want to try cherry or apple wood.  They add a nice flavor that is not over powering.

cherry and apple wood for me   its a sweeter   flavor

Mesquite is way too strong, hickory is good, but the mild flavors are the fruit woods-cherry,apple,pecan,oak are all tasy but not overwhelming.

Porky1 - 21 December 2009 03:36 PM

Mesquite is way too strong, hickory is good, but the mild flavors are the fruit woods-cherry,apple,pecan,oak are all tasy but not overwhelming.

I agree. Mesquite is great for high-temp grilling, but far too overwhelming for barbecue. I use 2/3 cherry and 1/3 hickory in competition. Cherry imparts great flavor, but lacks punch. Hickory has the punch of a two-by-four to the face, but can easily overpower. So the two compliment each other like peanut butter and chocolate.

John

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