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Grill Masters
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About Vindii

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    Advanced Member
  • Birthday 11/04/1974

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  • Location
    Milwaukee, WI
  • Interests
    Golf, BBQ
  1. After using gas for many year I was converted to charcoal a couple years ago. Personally I like the way the food taste better from charcoal. Even still you wont be disappointed with a gennie. THere very nice grills.
  2. I'd be the last guy to say whats traditional. I have no clue. If it taste good that's all I care about.
  3. I agree somewhat about the battle of the sauces. All the comp meats will get the biggest flavor profile from the sauce. That's just the way it is with sauce. Now I think it doesn't need to be overpowering but BBQ sauce (to me) is part of traditional BBQ. As far as the rest of the quote it looks like its from BBQ pitmasters TV show based on the judges you reference. I think they puff up the story for TV. I mean cooking in steel tubes, injecting, rubs, ect. Thats all part of "real" BBQ. Maybe its not how it was done 100 years ago but if they had the technology to do it then they would have. Its about what makes the food taste good. And all that helps. After read up on pork and seeing some other pork boxes most guys are turning in some pull, some chopped, and the money muscle sliced. Thats what the judges expect. It more than likely why I scored so low in pork. Pork was really the only one I didnt read up on and practice as Ive cooked so much pulled pork already. If I would have read up on pork Im confident that we could have got in the top half for pork which would have put us in the top half for the overall. Not bad for a first crack at it. Just my thoughts from someone thats just getting into this.
  4. Thanks for the comments guys. m I actually started by taking a judging class to get an idea of what they are looking for. I have not done any judging yet thought. I think that would help as I'd get to see other boxes close up and taste the food too. Learned a bunch from this one.
  5. Smoking Steel Keg BBQ did our first KCBS comp this weekend. Our goals were to have 4 meats done on time and to not embarrass ourselves. Not finishing dead last was also a goal. We did pretty well for our first time. Here’s how we finished. 12th overall 11th Chicken 5th Ribs 15th Pork 9th Brisket 18 Teams Here’s some pics of the boxes and our set-up. 4 kegs and Dad’s trailer. Chicken box Ribs Pork Brisket Overall we had a blast. It’s a lot of work but it was fun too. We will do some more and we learned a bunch from this first one. http://www.facebook.com/SmokingSteelKegBbq
  6. The class was $150. Kind of a lot but you get between 15-20 lb of pork so that kind of offsets it. I took the charcuterie class first after trying some of their salami. This is not like the pork you get at the supermarket. Much better.
  7. I took a whole hog butchering class yesterday. I posted some pic of it if anyone is interested. Warning if you dont want to see a hog butchered dont click. http://forum.bigsteelkeg.com/index.php?topic=11524.0
  8. Nice job. That's impressive. What did you use the rol in? A drum smoker? Or could you use gas?
  9. Yes the outside of the keg never really get very hot. Running at 350 it is still cool to the touch in most spots. It a little warmer right around the lid gasket but you can still hold your hand on it. It get a little warmer running at 800 but you can still hold your hand on it.
  10. He'd probably let me if I could fit my big gut into his leather pants and jacket (leather pants and jacket required by the track). I've ridden it on the snow where you don't need the same gear and its crazy fast. I've ridden some fast sleds in my days but this ones in a whole nuther league.
  11. Yes. Da grove. You can still see a little of the old tower on the side of one of the pics. It the same one thats been there forever.
  12. When you live in Wisconsin you need to find ways to use your winter toys in the summer. We take our snowmobiles and add wheels to the skis and rear skid, add a slick track and drag race them on the asphalt. We took my friends Yamaha Apex to the drag strip yesterday. I brought bubba along to make 3 racks of baby back ribs. Also smoked some homemade polish sausage for a snack while we waited for the ribs. Wanted to do the ribs quicker than normal so I put them on when the temp was around 200 and climbing. I let it climb to 350. That took maybe an hour. Then I wrapped them for about 45 minutes also at 350. Finished them off out of the foil for about 30 minutes more. Served the sauce on the side. They came out awesome. Some of the guys we were with said they were the best ribs they have ever eaten. I didn’t get any pics of the ribs but got a couple of the sled and bubba. Sled is a turbo charge Apex. Running somewhere around 250 HP. He ran a 9.7 at 131.5 mph. Here’s a shot coming off the line. Bubba smoking away. Thanks for the advice Jim.
  13. Seems like I should get some smoke on them before I wrap them up? Maybe put them on as the kegs coming up to temp. Toss them on at 140 ish and let them go until it gets up to 350. Then wrap them up. Might give me 45 minutes of smoke.
  14. I have a situation that might be a good fit to try some ribs cooked hot and fast. Just wanted to get some advise as a few of you do them hot regularly. Questions is how hot do you go up too? Do you foil them at some point? Do you have to adjust your rub to keep if from getting too dark? Whats a ballpark time and temp for baby backs? Going to the drag strip with a friend to race his snowmobile. Taking a keg with me. Wanted to cook something for lunch beside burgers and brats. Don't really have time for a 5-6 hour cook though. If I could get it down to 3 hours (or less) that would be nice. Normally babies take me about 4-5 hours.
  15. The sooty taste was more than likely from the fat burning than the wood smoke. Burning fat can leave a bad taste on food. Seem like slow burning fat is worse as when I make burger or steak the fat drips right into the fire and actually adds flavor. I think if the temps are lower then the burning fat can leave a bitter taste. You could put a pizza stone under the drip pan to block the burner. Sounds like you dont have a lot of room left though.