Recent content by scooter

Putting a liner in the bottom of a UDS has always been a challenge. This is how I line the bottom of my BPS EDS's Foil liner for drum cookers

Found this recipe on YouTube and thought to try it on my MAK 2 Star. It's an Eggplant Parmesan recipe that's been adapted into a lasagna. The family is from Puglia (Southeast Italy) and their secret ingredient is adding Mortadella to the layers. Full recipe here: Eggplant Parmigiana, Pugliese...

My brother Mike got me inspired to do a ROL yesterday. I didn't have the time to marinate one like I usually do so I bought a rosemary/garlic preseasoned frozen rack at Trader Joes. I cut open the bag and added some olive oil and white wine and let set for about an hour before putting it on the...

Smokeslinger gifted me a beautiful 17+lb prime brisket. I tucked it into my freezer until now. Took it out recently and smoked it on the 2015 prototype. Nice point! Injected with Cattleprod, Worcestershire for glue, Butchers Brisket rub and Cash Cow. Ready to wrap Burnt ends almost...

We competed at Rohnert Park, CA on Saturday. This was our third contest this year and we fired on enough cylinders to win. We are beyond ecstatic! 3rd Place chicken 2nd Place ribs 1st Place pork 14th Place brisket Our brisket almost sunk us but it was enough to take the top spot by 1 point...

A buddy of mine is at the event and took the VIP offering. Here are some of the images he's sent to me. Posting them with his permission. Results Whole Hog Division The Shed Shoulder Big Bob Gibson Ribs Serial Grillers WORLD CHAMPION 2015 -- The Shed Jack's Old South

Aside from coming about a half point shy of earning another 700 pin in winning Reserve Grand Champion at Lake Havasu today, BP hit a perfect 180 score in brisket. To put that into perspective for those who don't compete, a 180 score is when all 6 judges at the table found BPS's brisket entry...

I'm involved in teaching an Advanced Judging class put on by the CBBQA. Our purpose is to help judges get a deeper understanding of the sport and product. There's around 7 instructors each teaching a different topic. The class will be taught in the next 2 weekends so time is of the essence...

This is written for normal people, not necessarily for this group although I found some cuts I've not heard of before, or at least not listed as the name they're using. 12 Steaks you haven't been eating but need to Also interesting Filet mignon sucks: famous chefs reveal the most...

I know BP is there and Meatman. Probably others as well. Good luck to you guys this weekend! Will this be the 3rd year in a row that BPS's spices wins the AR invitational??

Congrats Sterling on the RGC in Victorville today! Nice job! Sent from my iPhone using Tapatalk

I've been researching comp chicken trimming for months and have heard several competitors mention they either remove or cut the vein in a chicken thigh and I've seen one perform surgery on a thigh to completely remove a tendon. At first I thought this was crazy. As a judge I expect thighs to...

Our chicken recipe was the lowest performer of our four comp meats in the 2013 season. I've been sacrificing many, many chicken thighs recently in the off season to come up with something that I hope will bring up our chicken scores. This last batch came out very good and I'm getting close to...

one of my favorite MAK chicken recipes. Very simple to make. aka, 40 cloves of garlic and a chicken. The supporting cast: Roasted baby zuchini's and sugar snap peas Roasted crimini mushrooms and onions Grilled artichokes with balsamic vinegar, EVOO, crushed garlic and herbs brushed on Brown...

Dinner tonight, pork chops dusted with BPS Money and Simply Marvelous Cherry rubs on the drum and roasted Yukons and criminis on the MAK dusted with Desert Gold. And roasted asparagus and onions with pink Himalaya salt Was at Costco today and Aidells was there sampling some of their sausages...