Everyone's Blog Posts - Gold Bar-B-Q2024-03-28T10:38:26Zhttp://goldbarbq.ning.com/profiles/blog/feed?xn_auth=noPork Pullertag:goldbarbq.ning.com,2010-07-30:2457979:BlogPost:114202010-07-30T17:33:30.000ZJohn Hunthttp://goldbarbq.ning.com/profile/JohnHunt
I sent this video to Rodney in Phoenix to see what he thought. He ordered one, called me and told me that it was worth a Million Bucks! I ordered one, it came in one hour after I pulled 6 butts. Used it for the first time today, he was right! Where has this thing been all my life? Guys I don't usually promote products, but, if you cook any pork butts, you will be crazy to not have one. It does exactly what the video says. Buy it, you will thank me! Oh, I do not have any affiliation with the…
I sent this video to Rodney in Phoenix to see what he thought. He ordered one, called me and told me that it was worth a Million Bucks! I ordered one, it came in one hour after I pulled 6 butts. Used it for the first time today, he was right! Where has this thing been all my life? Guys I don't usually promote products, but, if you cook any pork butts, you will be crazy to not have one. It does exactly what the video says. Buy it, you will thank me! Oh, I do not have any affiliation with the manufacturer. John<br />
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<a href="http://www.porkpuller.com/">http://www.porkpuller.com/</a>Found a wonderful ebook on BBQ secretstag:goldbarbq.ning.com,2010-05-10:2457979:BlogPost:112582010-05-10T00:11:10.000Zkellie gaylardhttp://goldbarbq.ning.com/profile/kelliegaylard
<p>Hi there all you BBQ enthusiasts my name is Kellie and i live in sunny tropical north Queensland in Australia, we love to BBQ on the good old camp fire. Beautiful weather now so bbqing is on the menu most nights. I have found this amazing e-book on BBQ secrets it has beautiful, super sizzling supper recipes, rubs and marinades and great BBQ secrets. Tender meat at it's best, Give it a whirl</p>
<p>Just click on the link below</p>
<p></p>
<p></p>
<p>Cheers</p>
<p></p>
<p></p>
<p>Kellie,…</p>
<p>Hi there all you BBQ enthusiasts my name is Kellie and i live in sunny tropical north Queensland in Australia, we love to BBQ on the good old camp fire. Beautiful weather now so bbqing is on the menu most nights. I have found this amazing e-book on BBQ secrets it has beautiful, super sizzling supper recipes, rubs and marinades and great BBQ secrets. Tender meat at it's best, Give it a whirl</p>
<p>Just click on the link below</p>
<p></p>
<p></p>
<p>Cheers</p>
<p></p>
<p></p>
<p>Kellie, Australia<a href="http://790cb-tlrakloga9nk7h9r7t4a.hop.clickbank.net/">http://790cb-tlrakloga9nk7h9r7t4a.hop.clickbank.net/</a></p>Found a wonderful ebook on BBQ secretstag:goldbarbq.ning.com,2010-05-10:2457979:BlogPost:112572010-05-10T00:10:53.000Zkellie gaylardhttp://goldbarbq.ning.com/profile/kelliegaylard
<p>Hi there all you BBQ enthusiasts my name is Kellie and i live in sunny tropical north Queensland in Australia, we love to BBQ on the good old camp fire. Beautiful weather now so bbqing is on the menu most nights. I have found this amazing e-book on BBQ secrets it has beautiful, super sizzling supper recipes, rubs and marinades and great BBQ secrets. Tender meat at it's best, Give it a whirl</p>
<p>Just click on the link below</p>
<p></p>
<p></p>
<p>Cheers</p>
<p></p>
<p></p>
<p>Kellie,…</p>
<p>Hi there all you BBQ enthusiasts my name is Kellie and i live in sunny tropical north Queensland in Australia, we love to BBQ on the good old camp fire. Beautiful weather now so bbqing is on the menu most nights. I have found this amazing e-book on BBQ secrets it has beautiful, super sizzling supper recipes, rubs and marinades and great BBQ secrets. Tender meat at it's best, Give it a whirl</p>
<p>Just click on the link below</p>
<p></p>
<p></p>
<p>Cheers</p>
<p></p>
<p></p>
<p>Kellie, Australia<a href="http://790cb-tlrakloga9nk7h9r7t4a.hop.clickbank.net/">http://790cb-tlrakloga9nk7h9r7t4a.hop.clickbank.net/</a></p>GBBQ AWARDS & ACHIEVEMENTStag:goldbarbq.ning.com,2010-04-11:2457979:BlogPost:23622010-04-11T18:43:35.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
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<h2 style="MARGIN: 2.25pt 2.25pt 0pt">2008<br></br>5th Place Overall Team<br></br>Ribs 7th Place Overall<br></br>Chicken 7th Place Overall<br></br>Pork Butt 11th Place Overall<br></br>Brisket 21st Place…</h2>
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<h2 style="MARGIN: 2.25pt 2.25pt 0pt">2008<br/>5th Place Overall Team<br/>Ribs 7th Place Overall<br/>Chicken 7th Place Overall<br/>Pork Butt 11th Place Overall<br/>Brisket 21st Place Overall<br/><br/><img width="123" alt="" src="http://storage.ning.com/topology/rest/1.0/file/get/1975965225?profile=RESIZE_180x180" width="123" height="77"/></h2>
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<p style="TEXT-ALIGN: left"><b>2008 AWARDS & ACHIEVEMENTS</b> <br/><br/><b>PNWBA Certified BBQ Judging Class</b><br/>(April 13, 2008) Sumner, WA<br/><br/><b>McKinley Spring BBQ Showdown</b><br/>(June 16th 2008) Prosser, WA<br/>RESERVE GRAND CHAMPION<br/>1st Place Chicken<br/>2nd Place Ribs<br/>2nd Place Tri-Tip<br/>6th Place Sausage<br/><br/><br/><b>Cascade Country Cook-off</b><br/>(Aug. 10, 2008) Chehalis, WA<br/>6th Place Overall<br/>1st Pork Butt<br/>4th Chicken<br/>5th Place Brisket<br/>11th Place Ribs<br/><br/><img width="150" alt="" src="http://storage.ning.com/topology/rest/1.0/file/get/1975967436?profile=RESIZE_180x180" width="150" height="150"/></p>
<b>Oregon State Fair</b><br/>(Aug. 24, 2008) Salem, OR<br/><b>GRAND CHAMPION</b><br/>1st Ribs<br/>2nd Pork<br/>3rd Chicken<br/>17th Brisket<br/><br/><b>Evergreen State Championship</b><br/>(Sept. 14, 2008) West Seattle, WA<br/>4 place overall<br/>1st Ribs<br/>4th Brisket<br/>9th Chicken<br/>9th Rib Eye<br/>27th Pork Butt<br/><br/><b>2007<br/>AWARDS & ACHIEVEMENTS</b><br/><br/><b>KCBS Certified Judging Class</b><br/>(April 14, 2007) Lynnwood, WA<br/><br/><img width="150" alt="" src="http://storage.ning.com/topology/rest/1.0/file/get/1975967530?profile=RESIZE_180x180" width="150" height="150"/><p></p>
<b>Paul Kirk’s BBQ Cooking Class</b><br/>(April 15, 2007) Sumner, WA<br/>1st Chicken<br/><br/><b>Spring BBQ Championship.</b><br/>(April 28th – 29th 2007) Lynnwood WA<br/>2nd Brisket<br/>5th Chicken<br/><br/><b>Dr. BBQ Cooking Class</b><br/>(May 12th – 13th 2007) Salem OR<br/><br/><b>Washington State Spring Training</b><br/>(May 19th 2007) Seattle, WA<br/>1st Tri-Tip<br/><br/><b>Nooksack Casino Cook-Off</b><br/>(July 28th – 29th 2007) Nooksack, WA<br/>3rd Ribs<br/>3rd Pork Butt<br/>4th Brisket<br/>6th Chicken<br/>6th Sauce<br/><br/><b>Cascade Country Cook-off</b><br/>(Aug. 11th – 12th 2007) Chehalis, WA<br/>1st Sauce<br/>2nd Ribs<br/>6th Pork Butt<br/>6th Brisket<br/><br/><b>Willamette River Festival</b><br/>(Aug. 18th – 19th 2007) Albany, OR<br/>8th Chicken<br/><br/><b>Oregon State Fair</b><br/>(Aug. 24th – 26th 2007) Salem, OR<br/>7th Pork<br/>10th Salmon<br/><br/><b>Evergreen State Championship</b><br/>(Sept. 15th – 16th 2007) West Seattle, WA<br/>1st Brisket<br/>7th Ribs<br/><br/><b>PACIFIC NW BBQ ASSOCIATION ANNUL MEETING</b><br/>(Nov. 25th 2007) Chehalis, WA<br/>Gold Bar-B-Q 2007 Most Improved Team of the Year<br/><br/><b>2006<br/>AWARDS & ACHIEVEMENTS</b><br/><br/><b>Western BBQ Assoc. Cooking Class</b><br/>(Aug. 5th – 6th 2006) Chehalis, WA<br/><br/><b>Cascade Country Cook-Off</b><br/>(Aug. 5th – 6th 2006) Chehalis, WA<br/>7th Pork Butt<br/><img width="300" alt="" src="http://storage.ning.com/topology/rest/1.0/file/get/1975967631?profile=RESIZE_320x320" width="300" height="225"/><p></p>To Judge Or Not To Judgetag:goldbarbq.ning.com,2009-08-01:2457979:BlogPost:92982009-08-01T17:30:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
<b>To Judge Or Not To Judge</b><br />
A couple of things that I believe are of top importance in the “professional barbecue competition Cook Off world” are Judging and Scoring. I feel this is most important at both, full two-day hard-core cook offs and the lighter one-day events. If someone has elected to take a barbecue judging class they should follow through with the commitment and plan to help the professional barbecue association that needs their help so badly. When you take a judging class you…
<b>To Judge Or Not To Judge</b><br />
A couple of things that I believe are of top importance in the “professional barbecue competition Cook Off world” are Judging and Scoring. I feel this is most important at both, full two-day hard-core cook offs and the lighter one-day events. If someone has elected to take a barbecue judging class they should follow through with the commitment and plan to help the professional barbecue association that needs their help so badly. When you take a judging class you should have a clear understanding that you commit and take very seriously just what an important role you play in competition barbecue. It is not fair to the organizing association and individuals that work their asses off so hard to host a top notch cook off. Most importantly it is not fair to the barbecue teams that put so much heart, soul and money into this sport to end up having a pool of judges that cannot commit to fulfilling the judges oath.<br />
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A point in hand is over the weekend of July 18th & 19th Tom Wallin spent countless hours organizing an outstanding championship barbecue cook off with top prize money. Unfortunately half the judges had to be recruited from the shopping center employees thus the pro teams were not judged by highly trained & certified judges. This also taxes the resources of the head judge and volunteers by having to put on a impromptu short version of a judging class to many people that have no clue other than a trip to McDonald’s for some McRib just what competition style BBQ truly is. I know this same concern has occurred countless times in the Northwest. Just as it occurred at Gold Dust Days BBQ Cook Off on July 25, 2009. Five of the 12 judges had to be recruited from the community at the last minute because we could not get enough certified judges to make the one hour trip from Seattle to Gold Bar to see that all barbecue teams received the best judging possible. Before the judging started in Gold Bar I had the chance to talk with a few of the community judges one of them had informed me that they have the best rib recipe in the world it started with boiling your ribs (need I say more)? One judge has a super BBQ chicken in the oven recipe that involved liquid smoke and a couple of community judges had never had Tri-Tip in their life. It’s reassuring to know that certified BBQ judges do not have to commit to events and that we can find eager replacements on the spot that understand just what barbecue should taste and look like with such confidence that they have no problem issuing 2’s 3’s & 4’s to top NW BBQ cooks. NOT!<br />
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I understand it is a volunteer position and there are many things happening in the summer months that take up much of our family time but you must have known when you made the commitment that you wanted to be a trained BBQ judge that most of the BBQ cook offs take place in the late spring and summer months in the Pacific NW. Barbecue is a family activity for many teams and can also be a family activity for judges and volunteers. Plan a weekend trip or a family vacation around a contest you and your whole family will love it. I am sure that through out the year you hold your head high and pronounce with pride at a party or family gathering “I am a certified professional barbecue judge” and your friends envy you for it. Now don’t be a judge in name only, get out there and judge with pride knowing that when teams make that walk that you are part of the reason. It is so much more then judging for 4 hours and eating some of the best bbq in the world. It is traveling to new places, meeting up with new and old friends. Do what the teams do, cook & practice barbecuing, glean what you can from the many cookbooks out there. Ask a team if you can help them at a contest, watch BBQ shows on TV and listen on the radio and internet, check out many of the 100’s of web sites dedicated to the wonderful world of barbecue and foremost judge more then just one contest a year.<br />
You the knowledgeable, trained certified barbecue judge are truly the determining factor of just what is excellent barbecue. Your Association needs you and your barbecue teams need you.<br />
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A couple ideas I think barbecue associations can do:<br />
Barbecue associations could sit down at one annual meeting at least a year with all certified judges go over the list of upcoming events for the year and start signing up judges then and there. Also have a head judge, judge and volunteer of the year awards and an Appreciation Banquet that is catered by the top BBQ teams of the year that is just for honoring the judges and volunteers.<br />
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That’s how I feel.<br />
BobNew membertag:goldbarbq.ning.com,2009-06-23:2457979:BlogPost:87312009-06-23T00:30:00.000ZRENE NIETOhttp://goldbarbq.ning.com/profile/RENENIETO
New member here Rene..just wanted to say Hi....I love to BBQ and I am hoping to make new friends ...here...looks like a great site to learn about BBQ....
New member here Rene..just wanted to say Hi....I love to BBQ and I am hoping to make new friends ...here...looks like a great site to learn about BBQ....Baby Backs on my New 22.5tag:goldbarbq.ning.com,2009-05-23:2457979:BlogPost:81662009-05-23T22:35:08.000ZDavid Kirkpatrickhttp://goldbarbq.ning.com/profile/DavidKirkpatrick
I have a quick question: I just fired up my new weber Smokey Mountain Cooker and was wondering how long my ribs should take at 225d?
I have a quick question: I just fired up my new weber Smokey Mountain Cooker and was wondering how long my ribs should take at 225d?Got a pit for our Catering Biztag:goldbarbq.ning.com,2009-05-22:2457979:BlogPost:81192009-05-22T01:46:26.000ZThom Emeryhttp://goldbarbq.ning.com/profile/ThomEmery
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1975963781?profile=original" alt="" width="1626" height="1085"/></p>
We plan to add one of our FEC100s and a Diamond Grill to it
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We plan to add one of our FEC100s and a Diamond Grill to itProfile: Roadfood.com's Mayor Al Bowentag:goldbarbq.ning.com,2009-05-10:2457979:BlogPost:76212009-05-10T01:14:00.000ZBBQandBourbon.comhttp://goldbarbq.ning.com/profile/BBQandBourboncom
Notice to Southern Indiana, we’re claiming Mayor Al as one of ours. I’m not sorry, since he spends so much time eating our barbeque, I figure we’re entitled.<br />
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Mayor Al is Al Bowen, one of the moderators at a fantastic forum for foodies hosted at Roadfood.com. It’s impossible to describe Roadfood.com except that if you consider yourself a Roadfoodie, you probably already know about the site. If you don’t, then prepare yourself for spending hours wandering around gleaning little morsels of…
Notice to Southern Indiana, we’re claiming Mayor Al as one of ours. I’m not sorry, since he spends so much time eating our barbeque, I figure we’re entitled.<br />
<br />
Mayor Al is Al Bowen, one of the moderators at a fantastic forum for foodies hosted at Roadfood.com. It’s impossible to describe Roadfood.com except that if you consider yourself a Roadfoodie, you probably already know about the site. If you don’t, then prepare yourself for spending hours wandering around gleaning little morsels of roadfood tidbits.<br />
<br />
I remember exactly how I found Roadfood.com, OK, not exactly, but darn close. I heard a TeeVee program raving about Roadfood.com. Since we were heading on a road trip, I went there immediately and have been lurking for about six years.<br />
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Passions run high at RoadFood.com, and one of the people that keeps things to a low roar is Mayor Al.<br />
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Mayor Al is a huge BBQ fan in exactly the same way I am a huge BBQ fan.<br />
<br />
Mayor Al is retired, but his connection to Roadfood started in 1982 when he found the original book, Roadfood by Jane and Michael Sterns. Mayor Al says,<br />
<br />
I was fascinated by the description of the places they visited. Within a few months I had tested their reviews at several places…mainly BBQ stands. The two that stand out in my memory from that first book was the Moonlite BBQ in Owensboro, KY and Arthur Bryant’s in Kansas City. Those two restaurants are the foundation for my love of BBQ cooking and eating. Over the next couple of years I tried other places listed in that first edition, with success at every stop. In 1986 I found a new edition of the book…and again in 1990.<br />
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Mayor Al was a teacher and took extended roadtrips from SoCal to Louisville. Hi summer sojurns usually lasted five or six weeks and he has covered 48 states. He says the Stern’s books were never far from his reach.<br />
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He retired and relocated to Southern Indiana, just across the river from Louisville and found the online version of Roadfood. He started posting and after a short time was asked by Stephen Rushmore, one of the founders of Roadfood.com to become a moderator. Mayor Al is one of five moderators.<br />
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The time I spend on the site is usually involved with interaction with members who have a problem, or in policing the forums for inappropriate posting and Spam Posts.<br />
<br />
I asked Mayor Al to focus on Kentucky Barbeque for BBQandBourbon.com<br />
<br />
Part 2: Mayor Al Talks Kentucky BBQPlease Visit BBQandBourbon.comtag:goldbarbq.ning.com,2009-05-07:2457979:BlogPost:75282009-05-07T02:28:17.000ZBBQandBourbon.comhttp://goldbarbq.ning.com/profile/BBQandBourboncom
BBQ and Bourbon is a labor of love.<br />
<br />
After years of tasting there is one indisputable fact:<br />
<br />
There is no bad Q or bad bourbon.<br />
<br />
As a matter of fact all Kentucky Barbeque, Barbecue, BBQ, Bar-B-Q, (no matter how you spell it) is good, same with Kentucky Bourbon. It’s all good.<br />
<br />
Some is better than others.<br />
<br />
If you have questions or wish to share information directly, contact bbqandbourbon@gmail.com
BBQ and Bourbon is a labor of love.<br />
<br />
After years of tasting there is one indisputable fact:<br />
<br />
There is no bad Q or bad bourbon.<br />
<br />
As a matter of fact all Kentucky Barbeque, Barbecue, BBQ, Bar-B-Q, (no matter how you spell it) is good, same with Kentucky Bourbon. It’s all good.<br />
<br />
Some is better than others.<br />
<br />
If you have questions or wish to share information directly, contact bbqandbourbon@gmail.comWashington Spring Training 2009tag:goldbarbq.ning.com,2009-05-03:2457979:BlogPost:73592009-05-03T23:00:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
<b>Washington Spring Training 2009</b><br />
<br />
Man, 3:00 AM sure comes around early! At 4:00 AM I picked up Dave and his new 22.5” WSM in Monroe then we headed south to the South Seattle Home Depot for a 6:00 AM meat inspection. One thing good about traveling at that hour of the morning is the Seattle traffic is very light and you can make good time. We arrived at 5:30 and it was just Bird Dog, Judge Jenny and her mom Chris in the parking lot.<p style="text-align: left;"><img alt="" height="225" src="http://storage.ning.com/topology/rest/1.0/file/get/1975963911?profile=RESIZE_320x320" width="300"></img></p>
It wasn’t long…
<b>Washington Spring Training 2009</b><br />
<br />
Man, 3:00 AM sure comes around early! At 4:00 AM I picked up Dave and his new 22.5” WSM in Monroe then we headed south to the South Seattle Home Depot for a 6:00 AM meat inspection. One thing good about traveling at that hour of the morning is the Seattle traffic is very light and you can make good time. We arrived at 5:30 and it was just Bird Dog, Judge Jenny and her mom Chris in the parking lot.<p style="text-align: left;"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975963911?profile=RESIZE_320x320" alt="" width="300" height="225"/></p>
It wasn’t long before the teams started rolling in. Tents are going up, tables & cookers set in place.<p style="text-align: left;"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975965800?profile=RESIZE_320x320" alt="" width="300" height="225"/></p>
To the west of us was South Paw’s set up and to the west of JD was the soon to be GC team of Old Dawg BBQ,<p style="text-align: left;"><img width="247" src="http://storage.ning.com/topology/rest/1.0/file/get/1975967710?profile=RESIZE_320x320" alt="" width="247" height="300"/></p>
and to the east was a family team I met for the first time, “A-Blazing Grace” and their homemade pit. And east of them was Jeff Mattox of “Smoke it Up” on one side of Jeff was Gator Done BBQ and on the other side was Bird Dog BBQ.<p style="text-align: left;"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975968042?profile=RESIZE_320x320" alt="" width="300" height="225"/></p>
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After meat inspection and prepping for chicken, ribs, sausage and tri-tip Dave and I took a walk around and visited the teams and looked over the variety of cookers. There was everything from Ugly Drums, Big Green Eggs, 22.5” WSM, Back Woods, 18 & 22.5” Weber Kettles, Traegers & homemade pits,. We stopped by and talked to Tom & Bob<p style="text-align: left;"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975970196?profile=RESIZE_320x320" alt="" width="300" height="225"/></p>
from “Team Uff-Da” and they gave as a full tour of their two probe Stoker with one probe hooked to a WSM & one to a stick burner and all linked to a laptop computer. The old world & new world have merged in BBQ.<br />
A new team, “Smokin Noobies” had a very good showing using their Traegers, they took 6th overall with a 1st in chicken, 6th in tri-tip, 8th in ribs. At the end of the day a new team ( this was their 2nd cook) of “Old Dawg BBQ” took 1st place overall and the veteran cook Lynne Brokaw “Grills Gone Wild” took 2nd & missed GC by one point. Gold Bar –B-Q took 3rd overall with our 3rd first place ribs in a row, a 2nd in chicken but I was disappointed in my tri-tip with a 10th overall and I did not expect much from my sausage and not much is what I got with a 13th place. My friend and event organizer Bird Dog BBQ took 4th overall. Congratulations, Grand Champion - Old Dawg BBQ, Reserve Grand Champion – Grills Gone Wild.<br />
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Thank you Dave Snider (Bird Dog BBQ), Judge Jenny, all the judges and volunteers that worked so hard to see that Washington Spring Training was a fun and successful event. I am not going to thank the weather gods even though I have cooked in worse. It was a day of on and off rain and wind and as soon as the awards were over the rain really let loose. It was very nice to see some old friends and meet many new barbecue teams. I hope to see these new teams show up at some of the 2009 BBQ events.Apple Creek Timber Inc Smoke cook trainingtag:goldbarbq.ning.com,2009-05-03:2457979:BlogPost:73402009-05-03T16:21:02.000ZLouhttp://goldbarbq.ning.com/profile/Lou
Team "Smoke-N-Spice" members, Dan Stevens, Kevin and Gina Shields and myself, attended smoke cook training hosted and presented by Rick Naught of Apple Creek Timber, Inc of Edgewood, Wa on Friday evening and Saturday May 1 and 2.<br />
<br />
The training was overseen by none other than David Klose of Kose Pit fame from Houston, Tx. Taking the class were 15 teams from around the area.<br />
<br />
The host was very gracious, entertaining and informative and I think everyone had a good time in addition to learning a…
Team "Smoke-N-Spice" members, Dan Stevens, Kevin and Gina Shields and myself, attended smoke cook training hosted and presented by Rick Naught of Apple Creek Timber, Inc of Edgewood, Wa on Friday evening and Saturday May 1 and 2.<br />
<br />
The training was overseen by none other than David Klose of Kose Pit fame from Houston, Tx. Taking the class were 15 teams from around the area.<br />
<br />
The host was very gracious, entertaining and informative and I think everyone had a good time in addition to learning a lot about good smoke technique. David Klose is a character to say the least and is very knowledgable about smoke cooking.<br />
<br />
<br />
I think our next competition should see our team turning in better meat and scoring higher than ever.<br />
<br />
Thanks to Rick Naught and David Klose.<br />
<br />
LouNew WSMtag:goldbarbq.ning.com,2009-04-22:2457979:BlogPost:70222009-04-22T05:54:56.000ZDave Kronbeckhttp://goldbarbq.ning.com/profile/DaveKronbeck
Sold my cookshack this weekend and used the money to buy myself a new toy...22.5" WSM!!! Here is side by side shot next to my 22.5" Kettle. This thing is huge!!! Does anyone know were I can buy a whole Ostrich to bbq and really break this thing in? LOL!<br />
<br />
<a href="http://s576.photobucket.com/albums/ss206/river-Q/?action=view&current=a007.jpg" target="_blank"><img src="http://i576.photobucket.com/albums/ss206/river-Q/a007.jpg" border="0" alt="Photobucket"/></a>
Sold my cookshack this weekend and used the money to buy myself a new toy...22.5" WSM!!! Here is side by side shot next to my 22.5" Kettle. This thing is huge!!! Does anyone know were I can buy a whole Ostrich to bbq and really break this thing in? LOL!<br />
<br />
<a href="http://s576.photobucket.com/albums/ss206/river-Q/?action=view&current=a007.jpg" target="_blank"><img src="http://i576.photobucket.com/albums/ss206/river-Q/a007.jpg" border="0" alt="Photobucket"/></a>Found this recipe website....tag:goldbarbq.ning.com,2009-04-03:2457979:BlogPost:65432009-04-03T17:30:00.000ZDave Kronbeckhttp://goldbarbq.ning.com/profile/DaveKronbeck
<a href="http://photograzing.seriouseats.com/">Photograzing</a> and it has some grilling in it, but also has alot of great other recipes to mix things up a bit and or give you other menu ideas! I really liked it because you definitely eat with your eyes! It has 1 day of recipes, scroll down to the bottom and click older and it will go to the prior day.
<a href="http://photograzing.seriouseats.com/">Photograzing</a> and it has some grilling in it, but also has alot of great other recipes to mix things up a bit and or give you other menu ideas! I really liked it because you definitely eat with your eyes! It has 1 day of recipes, scroll down to the bottom and click older and it will go to the prior day.Weber 22.5" WSM - $325tag:goldbarbq.ning.com,2009-04-02:2457979:BlogPost:64872009-04-02T03:00:00.000ZDave Kronbeckhttp://goldbarbq.ning.com/profile/DaveKronbeck
FOR SALE:<br />
<br />
Weber 22.5 WSM - $325 New in Box<br />
<br />
I accept cash, check, and credit card. No Tax!<br />
C.C. purchases will have a 3% fee added to your purchase. Sorry, NO Shipping, Local Pick-up only.<br />
<br />
Good Que to you!<br />
<br />
Dave Kronbeck<br />
Monroe, WA<br />
<a href="http://www.nwbbqandgrill.com/nw_015.htm">Email: Pitmaster</a><br />
360-863-3702<br />
<br />
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1975963890?profile=original" alt="" width="400" height="400"/></p>
FOR SALE:<br />
<br />
Weber 22.5 WSM - $325 New in Box<br />
<br />
I accept cash, check, and credit card. No Tax!<br />
C.C. purchases will have a 3% fee added to your purchase. Sorry, NO Shipping, Local Pick-up only.<br />
<br />
Good Que to you!<br />
<br />
Dave Kronbeck<br />
Monroe, WA<br />
<a href="http://www.nwbbqandgrill.com/nw_015.htm">Email: Pitmaster</a><br />
360-863-3702<br />
<br />
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1975963890?profile=original" alt="" width="400" height="400"/></p>WSM Cart and first use of Kingsford Competitiontag:goldbarbq.ning.com,2009-03-29:2457979:BlogPost:63762009-03-29T22:23:48.000ZLouhttp://goldbarbq.ning.com/profile/Lou
I haven't quite gotten this site figured out or I would have posted here instead of in my page. My recent post in my page is a report on my first use of Competition K and pictures of my newly built garden cart for my WSM 22.5<br />
<br />
Please go to My Page and check them out if you're interested.<br />
Lou
I haven't quite gotten this site figured out or I would have posted here instead of in my page. My recent post in my page is a report on my first use of Competition K and pictures of my newly built garden cart for my WSM 22.5<br />
<br />
Please go to My Page and check them out if you're interested.<br />
LouFirst cook w/Competition Ktag:goldbarbq.ning.com,2009-03-29:2457979:BlogPost:63672009-03-29T21:17:22.000ZLouhttp://goldbarbq.ning.com/profile/Lou
The last four pictures I added to my photos are of my smoker station in the back yard, my newly built yard cart for the WSM 22.5 and my recent cook with Kingsford Competition.<br />
I finally found some at Costco in Woodinville. Why they don't carry it in Issaquah beats the life out of me and apparently Costco folks as well.<br />
<br />
To report on Competition K.<br />
I cooked two 7 lb Boston Butts bone in. In the interest of reducing the time I cut them in half creating four equal. I also cooked six chicken…
The last four pictures I added to my photos are of my smoker station in the back yard, my newly built yard cart for the WSM 22.5 and my recent cook with Kingsford Competition.<br />
I finally found some at Costco in Woodinville. Why they don't carry it in Issaquah beats the life out of me and apparently Costco folks as well.<br />
<br />
To report on Competition K.<br />
I cooked two 7 lb Boston Butts bone in. In the interest of reducing the time I cut them in half creating four equal. I also cooked six chicken breasts and 12 thighs.<br />
Minion method using about 10 lbs of Competition K and half a charcoal chimney of hot Competition K.<br />
<br />
Used a mixture of hickory and apple with one piece of misquete. Probably 10 tennis ball size pieces total.<br />
<br />
I placed the butt two pieces on each grate on the same side and started the cook intending for a lid temp of 250.<br />
<br />
The comp k took off fast and hot. Without a water pan and no meat the temp quickly got to about 350 degrees and rising. I let it go a short time to melt the spiders down and placed in a full hot water pan and the cooking grates. The temp immediately settled at about 250.<br />
<br />
For three hours I tweaked the intake vents a little and kept the temp really cose to my goal of 250l at the lid.<br />
<br />
I then put on the chicken and started 45 min cycles of sprtizing w/apple juice. At hour 6 the chicken was done and hour 7.5 the butts were done.<br />
<br />
I pulled the chicken and pork for pulled sammies which I served at a BD party last night with Carolina style coleslaw. I finished the pulled meats in bowls with a homemade bbq sauce tempered with a little honey. It was good! Everything was consumed.<br />
<br />
I had heat left for another 2.5 hrs. I like comp k and will continue using it but I believe there is a learning curve to its heat and starting heat to control initital fire size.<br />
<br />
Sorry for the long discertation.<br />
Lou.You ever asked yourself just what do they mean about your favorite style of barbecue...tag:goldbarbq.ning.com,2009-03-13:2457979:BlogPost:58592009-03-13T02:24:43.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
You ever asked yourself just what do they mean about your favorite style of barbecue and just what are all the styles of barbecue anyway? Well I came across this site from Denver that is doing a nice job at helping Colorado BBQ Joints promote their business. Check them out. Below is a link & list of BBQ Styles from their site.<br />
<br />
<br />
<a href="http://www.denbbq.com/index.cfm/id/1/Home/"></a><p style="text-align: left;"><a href="http://www.denbbq.com/index.cfm/id/1/Home/"><img alt="" height="57" src="http://storage.ning.com/topology/rest/1.0/file/get/1975963801?profile=RESIZE_180x180" width="75"></img></a></p>
<b>BBQ…</b>
You ever asked yourself just what do they mean about your favorite style of barbecue and just what are all the styles of barbecue anyway? Well I came across this site from Denver that is doing a nice job at helping Colorado BBQ Joints promote their business. Check them out. Below is a link & list of BBQ Styles from their site.<br />
<br />
<br />
<a href="http://www.denbbq.com/index.cfm/id/1/Home/"></a><p style="text-align: left;"><a href="http://www.denbbq.com/index.cfm/id/1/Home/"><img width="75" src="http://storage.ning.com/topology/rest/1.0/file/get/1975963801?profile=RESIZE_180x180" alt="" width="75" height="57"/></a></p>
<b>BBQ Styles:</b><br />
<br />
<b>Alabama</b> -vinegar and pepper base in the northern counties; tomato/ketchup base with Mediterranean influences in the Birmingham area; sharper, unsweetened tomato/vinegar blend in the western counties around Tuscaloosa; mustard-based in the Chattahoochee River valley in the eastern part of the state; a special white mayonnaise and black pepper-based sauce is used on chicken in the area around Decatur<br />
<br />
<br />
<b>Arizona</b> - The barbecue sauce used in Arizona is tomato-based, as are all western states<br />
<br />
<b>Arkansas</b> – thin vinegar and tomato base, spiced with pepper and slightly sweetened by molasses<br />
<br />
<b>Colorado</b> – Thunderbird BBQ<br />
<br />
<b>Georgia</b> – much of the state favors a ketchup base flavored with garlic, onion, black pepper, brown sugar, and occasionally bourbon; South Carolina-like mustard sauce found in areas around Savannah and Columbus<br />
<br />
<b>Hawaii</b> - Meats are glazed with a honey type sauce<br />
<br />
<b>Kansas City</b> – thick, reddish-brown, tomato-based with molasses<br />
<br />
<b>Kentucky</b> - Vinegar and tomato based sauce with a mixture of spice and sweet<br />
<br />
<b>Louisiana</b> - Usually served with a Cajun/Creole flavored sauce<br />
<br />
<b>Memphis</b> - Memphis sauces occupy the middle ground between other styles. Based on tomatoes, vinegar, brown sugar and spices and moderately thick, these blends provide moderate amounts of sweetness, heat, and tang, with a lot of flavor<br />
<br />
<b>Missouri</b> - Tomato based sauce<br />
<br />
<b>Mississippi</b> - thin vinegar-based sauce, often without any tomato at all<br />
<br />
<b>Nevada</b> - The sauce is vinegar based<br />
<br />
<b>North Carolina</b> – three major types corresponding to region: Eastern (vinegar with pepper flakes), Piedmont (tomato-based with vinegar), and Western (tomato-based and thicker)<br />
<br />
<b>Oklahoma</b> - the sweet spicy sauce typical of Kansas City<br />
<br />
<b>St. Louis</b> – generally tomato-based, thinned with vinegar, sweet and spicy; it is not as sweet and thick as Kansas City-style barbecue sauce, nor as spicy-hot and thin as Texas-style<br />
<br />
<b>South Carolina</b> is known for its tangy mustard barbecue sauce made of cider vinegar, yellow mustard, brown sugar and spices. mustard-based (central, Low Country regions of state), vinegar and black pepper (Pee Dee region), light or thick tomato (Upstate region) The "pure" (vinegary) Carolina sauce, merged with "redder, sweeter sauces," is the base for the standard Alabama, Georgia, Florida, and Mississippi styles of barbecue sauce<br />
<br />
<b>Texas</b> – tomato-based with hot chiles, cumin, less sweet<br />
<br />
<b>Virginia</b> - vinegar-based and tomato-based vinegary saucesGold Dust Days Updates.tag:goldbarbq.ning.com,2009-03-03:2457979:BlogPost:52922009-03-03T05:30:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
<p style="text-align: left;"></p>
<p style="text-align: left;"><img alt="" height="75" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964001?profile=RESIZE_180x180" width="75"></img></p>
Gold Dust Days Updates. Alright cooks, this is encouraging I see we have 9 cooks / teams that have checked “will be attending” on the Gold Bar-B-Q site calendar in the RSVP area. I have a couple of new ideas for this event, I will run passed you very soon to see what you all think. A new sponsor signed on Friday. Monroe Fireplace and Stove out of Monroe, WA they are both a Traeger & Big Green Egg dealer. Check…
<p style="text-align: left;">
</p>
<p style="text-align: left;"><img width="75" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964001?profile=RESIZE_180x180" alt="" width="75" height="75"/></p>
Gold Dust Days Updates. Alright cooks, this is encouraging I see we have 9 cooks / teams that have checked “will be attending” on the Gold Bar-B-Q site calendar in the RSVP area. I have a couple of new ideas for this event, I will run passed you very soon to see what you all think. A new sponsor signed on Friday. Monroe Fireplace and Stove out of Monroe, WA they are both a Traeger & Big Green Egg dealer. Check out their store at <a href="http://monroefireplace.com/">http://monroefireplace.com/</a> <img width="50" src="http://storage.ning.com/topology/rest/1.0/file/get/1975965986?profile=RESIZE_180x180" alt="" width="50" height="100"/><p></p>
Monroe Fireplace and Stove is a full service fireplace dealer of top brand wood, gas & pellet burning products.<br />
All questions & suggestions are welcome.<br />
Stay tuned,<br />
BobCarolina Pepper All Purpose Saucetag:goldbarbq.ning.com,2009-02-25:2457979:BlogPost:49852009-02-25T02:30:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
<a href="http://www.bluesbbq.net/"><img alt="" height="187" src="http://storage.ning.com/topology/rest/1.0/file/get/1975963928?profile=RESIZE_320x320" style="float: left;" width="300"></img></a> Carolina Pepper All Purpose Sauce<br />
I won a bottle of Carolina Pepper All Purpose Sauce from Blue’s BBQ, Inc. out of Concord, NC on the Barbecue Central Internet Radio Show a couple of weeks back. This past Sunday we tried it on a pork butt. I am not all the familiar with the “Carolina style” of sauces so I don’t have a lot to compare it to. I would say that I found nothing that I did not like about it. It was a very nice change from the sweeter…
<a href="http://www.bluesbbq.net/"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975963928?profile=RESIZE_320x320" alt="" width="300" height="187" style="float: left;"/></a>Carolina Pepper All Purpose Sauce<br />
I won a bottle of Carolina Pepper All Purpose Sauce from Blue’s BBQ, Inc. out of Concord, NC on the Barbecue Central Internet Radio Show a couple of weeks back. This past Sunday we tried it on a pork butt. I am not all the familiar with the “Carolina style” of sauces so I don’t have a lot to compare it to. I would say that I found nothing that I did not like about it. It was a very nice change from the sweeter tomato based sauce that I use. It did have what I would say was a perfect balance between sweet vinegary and the pepper gave it a pop that I like. For people that say they do not like a sweet sauce I believe they would enjoy Carolina Pepper BBQ Sauce. All in all Dawn & I liked it.<br />
<br />
Thank you fro the sauce,<br />
Bob<br />
Gold Bar-B-QMy First Cook with Kingsford NEW Competition Charcoal Briquetstag:goldbarbq.ning.com,2009-02-23:2457979:BlogPost:48512009-02-23T04:30:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
<p style="text-align: left;"><img alt="" height="225" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964016?profile=RESIZE_320x320" width="300"></img></p>
I am not going to make this report to long or to comprehensive there is a lot of good information by people with much more experience then I have. All I know is if I like something or not. I will add a couple links at the end of this with in-depth detail.<br />
<br />
Today I am trying out the new 12 lb. Bag of Kingsford Competition Charcoal in my WSM with one 6.5# pork butt. At first glance it looks just like the charcoal from the Kingsford’s blue & white…
<p style="text-align: left;"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964016?profile=RESIZE_320x320" alt="" width="300" height="225"/></p>
I am not going to make this report to long or to comprehensive there is a lot of good information by people with much more experience then I have. All I know is if I like something or not. I will add a couple links at the end of this with in-depth detail.<br />
<br />
Today I am trying out the new 12 lb. Bag of Kingsford Competition Charcoal in my WSM with one 6.5# pork butt. At first glance it looks just like the charcoal from the Kingsford’s blue & white bag but has no real aroma to it.<br />
Filled one Weber chimney full & lit it with two balls on newspaper. Outside temp. 40F 15 mph wind light rain. The whole chimney was ready in 20 min. with no ark and spark’s like I get with other lump. I filled the charcoal ring of the WSM with the remaining charcoal from the 12# bag. (must be about 10 lb). Poured the hot charcoal on top (Minion Method). Put the WSM together and was up to temp. 265F in 15 min. closed all bottom vents ¾ way closed top vent full open and got temp down to 250F. with in ½ hour. 8 hours into the cook and still holding at 250F (man it smell’s good around here). I took the butt off after 9 hours of cooking internal meat temp. 180F. (I know). I am sure I could have gotten 11 hours of cook time out of that 12 lb bag with out having to add any more charcoal. Ash build up I don’t know to me ash is ash I will evaluate that in the morning after all the coals burn down. One thing that had gotten me keyed up about this new product was the fact that it was a lump that is consistent in size. With most natural lump I have used it is so random in size and shape I just can not count on how is going to perform during a long cook in a Weber Smokey Mountain. I would say I got out of this new Kingsford Competition Charcoal Briquets just what I wanted and that was a long and consistent burn at 250F from lump / natural briquets. In the Pacific NW market where we just do not get a verity of quality natural charcoals briquets this will do nicely. For my first cook with it I would say I like it.<br />
<br />
<br />
<a href="http://www.virtualweberbullet.com/compkingsford.html"></a><p style="text-align: left;"><a href="http://www.virtualweberbullet.com/compkingsford.html"><img width="200" src="http://storage.ning.com/topology/rest/1.0/file/get/1975965987?profile=RESIZE_320x320" alt="" width="200" height="200"/></a></p>
<br />
<a href="http://www.bbq-brethren.com/forum/showpost.php?p=853578&postcount=1"></a><p style="text-align: left;"><a href="http://www.bbq-brethren.com/forum/showpost.php?p=853578&postcount=1"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975966107?profile=RESIZE_320x320" alt="" width="300" height="63"/></a></p>
<br />
<p style="text-align: left;"><a href="http://www.kingsford.com/grilling/bbq101.htm"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975967918?profile=RESIZE_320x320" alt="" width="300" height="99"/></a></p>Blog Updatetag:goldbarbq.ning.com,2009-02-20:2457979:BlogPost:46312009-02-20T00:00:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
<b>New Look</b><br />
Hope you like the new look for the GBBQ site. Sure makes it a whole lot easier on my old eyes.<br />
<br />
<b>Your Profile Photo / Image</b><br />
When first joining GBBQ or as soon as you have a chance please post a photo or a logo in you’re “my profile” it could be an image of you, your team, your cooker. Just something other then that generic pig art.<br />
<br />
<b>Groups</b><br />
Next, I would like to see some “Groups” started. Groups are a place where you can connect and talk with other GBBQ community…
<b>New Look</b><br />
Hope you like the new look for the GBBQ site. Sure makes it a whole lot easier on my old eyes.<br />
<br />
<b>Your Profile Photo / Image</b><br />
When first joining GBBQ or as soon as you have a chance please post a photo or a logo in you’re “my profile” it could be an image of you, your team, your cooker. Just something other then that generic pig art.<br />
<br />
<b>Groups</b><br />
Next, I would like to see some “Groups” started. Groups are a place where you can connect and talk with other GBBQ community members about a particular topic. You can join as many groups as you like or even start one of your own. To create a group, go to the Groups tab and click the link at the top right of the page to "Add a group." Next, fill in information about your group. Give your group a name and be sure to upload a group image that's roughly square in size. Fill out a description for your group, which members will see when looking for groups to join. If your group has another website, or a location, you can add it here! In the right side of the page, choose which features your group will have. You can add a comment wall, discussion forum, and text box, can send broadcast messages to the whole group add an RSS reader to your group and more. Click "Add Group" and your group will be added to the network!<br />
Just one Idea for a group: We have a few members that have shared and shown interest in “La Caja China Cookers” that would be a good group to start.<br />
If you have an idea for a group go for it.<br />
<br />
Bob<br />
GBBQBBQ Cheater Personality Profile & You Know You’re Hooked When...tag:goldbarbq.ning.com,2009-02-19:2457979:BlogPost:45462009-02-19T01:30:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
Here is a little something from Cheater BBQ<br />
<a href="http://www.cheaterbbq.com/bbqcheater.php"></a><p style="text-align: left;"><a href="http://www.cheaterbbq.com/bbqcheater.php"></a><a href="http://www.cheaterbbq.com/index.php"><img alt="" height="120" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964577?profile=RESIZE_320x320" width="300"></img></a></p>
<br />
<b>BBQ Cheater Personality Profile</b><br />
<br />
Prefer doing most things the hard way.<br />
You and your friends own matching shirts with a cheerful pig logo.<br />
Can tell the difference between hickory, pecan and apple wood chunks.<br />
Enjoy napping under the stars in a…
Here is a little something from Cheater BBQ<br />
<a href="http://www.cheaterbbq.com/bbqcheater.php"></a><p style="text-align: left;"><a href="http://www.cheaterbbq.com/bbqcheater.php"></a><a href="http://www.cheaterbbq.com/index.php"><img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964577?profile=RESIZE_320x320" alt="" width="300" height="120"/></a></p>
<br />
<b>BBQ Cheater Personality Profile</b><br />
<br />
Prefer doing most things the hard way.<br />
You and your friends own matching shirts with a cheerful pig logo.<br />
Can tell the difference between hickory, pecan and apple wood chunks.<br />
Enjoy napping under the stars in a folding chair in a parking lot.<br />
Require little sleep.<br />
Think dinner at 11:30 pm is perfectly normal.<br />
Don’t have time for side dishes,<br />
Can’t buy less than 20 pounds of meat at a time.<br />
Interested in air flow engineering.<br />
Hauling and chopping wood is your favorite form of exercise.<br />
<br />
<b>BBQ Cheater Personality Profile</b><br />
<br />
Enjoy an afternoon nap.<br />
Enjoy watching entire games and races on television.<br />
Have many interesting hobbies.<br />
Think a smoke ring comes from a cigar.<br />
Enjoy trying new side dish recipes.<br />
Take an interest in kitchen appliances and know how to operate an oven.<br />
Like having the food ready before guests arrive.<br />
Think “going whole hog” is only an expression.<br />
Refuse to give any brisket 36 hours of your life.<br />
Enjoy a full roster of weekend activities because the barbecue was cooked on Thursday while you were at work.<br />
<br />
<b>Common Ground</b><br />
<br />
Always save glass jars for dry rubs.<br />
Always on the look out for sales on heavy duty aluminum foil and foil pans, and jumbo containers of black pepper, paprika, ketchup and cider vinegar.<br />
Own a tong collection, a knife collection including a cleaver, and more than one instant read meat thermometer.<br />
On a first name basis with the meat guys at Sam’s, Wal-Mart, and Costco.<br />
Beer and meat are your favorite food groups.<br />
Know that a butt is actually a shoulder.<br />
Don’t know why everyone else laughs while discussing rubbing and massaging your meat.<br />
Enjoy a lively debate on regional sauces and dry rubs.<br />
Love to eat all kinds of smoky, succulent barbecue!BBQ Resturantstag:goldbarbq.ning.com,2009-02-15:2457979:BlogPost:44582009-02-15T21:37:34.000ZLaren Monsonhttp://goldbarbq.ning.com/profile/LarenMonson
Yesterday was a nice day out, I decided to go check out a BBQ joint, I am a BBQ critic, but I will refrain to myself and will not post them on any Internet Site, I do not want to step on anyones toe's or hurt there buisness in anyway. I checked this one BBQ joint out, had a brisket sandwich and a side of potatoe salad, and a Coke, Here's how it went, I saw the making my sandwich didn't looke to good from the get go, meat looked mushy, small kaiser bun, I really don't care much but as long it is…
Yesterday was a nice day out, I decided to go check out a BBQ joint, I am a BBQ critic, but I will refrain to myself and will not post them on any Internet Site, I do not want to step on anyones toe's or hurt there buisness in anyway. I checked this one BBQ joint out, had a brisket sandwich and a side of potatoe salad, and a Coke, Here's how it went, I saw the making my sandwich didn't looke to good from the get go, meat looked mushy, small kaiser bun, I really don't care much but as long it is good ! Sat down and proceeded to eat, took one bite of the sandwich and geez bad sauce and yes mushy meat, the side of potatoe salad, was worse, it had the texture of mashed potatoes with un-godly hearbs in it, on a point score 1-10 I'd give it a maybe 2, the sad thing is I was in there around 2:00 pm and there was about 15 patrons there besides me ! I wonder, man this place is in a dam good location, what would happen if the product was good ! Someday I'll open my own BBQ joint ! Untill then I'm checking out the CompetionRIB Racktag:goldbarbq.ning.com,2009-02-09:2457979:BlogPost:41982009-02-09T18:31:46.000ZLouhttp://goldbarbq.ning.com/profile/Lou
The picture of my cooking grate with the rib rack filled with four full racks of SL cut ribs and the sides filled with the trimmings, illustrates how much meat you can get on the top rack of a 22.5.<br />
While it cooked great in my opinion I am not enthused with the notion of using a rib rack in competition. For feeding the neighbors it worked well but it would be easier to get consistent bark and color if all ribs were flat on the grate w/o touching or interfering with how you sptriz or mop.<br />
<br />
My…
The picture of my cooking grate with the rib rack filled with four full racks of SL cut ribs and the sides filled with the trimmings, illustrates how much meat you can get on the top rack of a 22.5.<br />
While it cooked great in my opinion I am not enthused with the notion of using a rib rack in competition. For feeding the neighbors it worked well but it would be easier to get consistent bark and color if all ribs were flat on the grate w/o touching or interfering with how you sptriz or mop.<br />
<br />
My next ribs I will do flat and test my theory but I'd like to know other people's experience with the rib rack. This is the first time I've used one.<br />
<br />
I am so excited about the WSM 22.5 I can't wait for the next competition. In the meantime Im going to be cooking for the neighborhood all the competition categories using recepies that I will use in competition to get some more experience.<br />
<br />
Let m e know what you think.<br />
<br />
LouLOWER VENT INTERFERANCE WITH CHARCOAL RACK.tag:goldbarbq.ning.com,2009-02-08:2457979:BlogPost:41612009-02-08T22:03:32.000ZLouhttp://goldbarbq.ning.com/profile/Lou
What you've heard is correct. As they come from the factory the charcoal grate is too close to the lower vents and actually hits the vent tang preventing it from closing 100%. The interferance is perhaps in the range of 20% or less but in my limited experience, one cook, that is enough to make me want to fix it.<br />
<br />
My solution is to make an "L" shaped bracket with sides of approx 1 1/2" and 3/4" inches and bolt that to the upper leg bolts inside the bottom which will then raise the charcoal grate…
What you've heard is correct. As they come from the factory the charcoal grate is too close to the lower vents and actually hits the vent tang preventing it from closing 100%. The interferance is perhaps in the range of 20% or less but in my limited experience, one cook, that is enough to make me want to fix it.<br />
<br />
My solution is to make an "L" shaped bracket with sides of approx 1 1/2" and 3/4" inches and bolt that to the upper leg bolts inside the bottom which will then raise the charcoal grate about 1/2" and solve the problem.<br />
<br />
I don't think it hampered my cooking ability but what the heck might as well fix it.<br />
<br />
As you can see from my one photo the fit is quite good with very little smoke excape anywhere. Even the door seems to fit well.<br />
<br />
Sutter has them for 399 plus tax. that's a good price and I just might get a second one.<br />
<br />
LouFirst cook with 22.5tag:goldbarbq.ning.com,2009-02-08:2457979:BlogPost:41182009-02-08T06:13:24.000ZLouhttp://goldbarbq.ning.com/profile/Lou
<p style="text-align: left;"><img alt="" height="2304" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964648?profile=original" width="3072"></img></p>
<p style="text-align: left;"><img alt="" height="2304" src="http://storage.ning.com/topology/rest/1.0/file/get/1975966728?profile=original" width="3072"></img></p>
<p style="text-align: left;"><img alt="" height="2304" src="http://storage.ning.com/topology/rest/1.0/file/get/1975968441?profile=original" width="3072"></img></p>
I cooked four racks of Saint Louis style ribs today and they turned out great in my opinion. Two racks were memphis style, dry rub with apple juice sprtiz after 3 hours. Two racks were Kansas City style with wet mop. The WSM worked great for my first time with one. Temp control worked well, the thermoter was close in temp to a probe at top grate level and it did…
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1975964648?profile=original" alt="" width="3072" height="2304"/></p>
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1975966728?profile=original" alt="" width="3072" height="2304"/></p>
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1975968441?profile=original" alt="" width="3072" height="2304"/></p>
I cooked four racks of Saint Louis style ribs today and they turned out great in my opinion. Two racks were memphis style, dry rub with apple juice sprtiz after 3 hours. Two racks were Kansas City style with wet mop. The WSM worked great for my first time with one. Temp control worked well, the thermoter was close in temp to a probe at top grate level and it did what they say it will do.<br />
<br />
I used two Weber Chimney fulls of original K briquettes. One cold and one hot chimney - minion meathod. That was enough to hold temp for 5 1/2 hours very well. This filled the charcoal baskett about half full or a little less I would guess.<br />
<br />
The end result was good color, good bark and good flavor. I'm very pleased.New WSM 22.5tag:goldbarbq.ning.com,2009-02-06:2457979:BlogPost:40642009-02-06T23:06:47.000ZLouhttp://goldbarbq.ning.com/profile/Lou
It finallly arrived yesterday. I put it together and found the following basic observations.<br />
-I haven't used it yet, will do so on Saturday, but found it to be tight fitting and good finish with the only defect being a spot about 6 sq in on the bottom edge of the water pan where the porcelyn finish did not adhere correctly.<br />
-I tested the thermometer in boiling water and it seemed to be very close.<br />
-The parts seem to be nice and round and close fitting.<br />
-The charcoal ring is huge and it looks…
It finallly arrived yesterday. I put it together and found the following basic observations.<br />
-I haven't used it yet, will do so on Saturday, but found it to be tight fitting and good finish with the only defect being a spot about 6 sq in on the bottom edge of the water pan where the porcelyn finish did not adhere correctly.<br />
-I tested the thermometer in boiling water and it seemed to be very close.<br />
-The parts seem to be nice and round and close fitting.<br />
-The charcoal ring is huge and it looks ready to cook a cow.<br />
<br />
I'm doing ribs on Saturday, two styles, and will post pictures of the finished cook.<br />
<br />
LouWelcome to Friends of Gold Bar-B-Qtag:goldbarbq.ning.com,2008-12-15:2457979:BlogPost:21922008-12-15T02:00:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
Welcome to Friends of Gold Bar-B-Q an online community for people who share common interests and activities, or who are interested in exploring the interests and activities of others. The “Friends of Gold Bar-B-Q” site is only intended to be one of the many ways for barbecue lovers everywhere to keep up to date. A site to meet new friends, learn all we can about BBQ from each other, have fun and help each other promote the wonderful world of barbecue not only in the Northwest but also around…
Welcome to Friends of Gold Bar-B-Q an online community for people who share common interests and activities, or who are interested in exploring the interests and activities of others. The “Friends of Gold Bar-B-Q” site is only intended to be one of the many ways for barbecue lovers everywhere to keep up to date. A site to meet new friends, learn all we can about BBQ from each other, have fun and help each other promote the wonderful world of barbecue not only in the Northwest but also around the country. We do enjoy the benefit from an interactive communication web site (social network) dialog it is so much more then a monolog site. GBBQ’s site is in no way meant to tread on any sites or replace any other active BBQ sites. It is no more than just one of approximately 15,000 BBQ web sites. What you will find here are competition & backyard barbecuing information, upcoming events, recipes, photos, videos, Podcasts, how to, and anything of general interest to people that love the art of barbecuing whether it be low & slow, or high & fast grilling or just all around good food. Our goals are to connect with friends, keep each other current, have fun be informative, provide a useful distribution of information while keeping a Northwest flair. Just enjoy it, use it, get from it what you can and contribute what you can when you can. Check in from time to time. If you need help you can send me an email also there is an extensive help center at <a href="http://www.goldbarbq.com/forum/topics/gbbq-site-q-a">Gold Bar-B-Q site Q & A</a> This site is new and still and always will be in the building stage. You will see many changes over the next few months. Show patience and help out. If you have any suggestions or find anything wrong please let me know I will respond right away. OK, go for it and lets build this site into something special.<br />
<br />
Bob<br />
<a href="http://www.goldbarbq.com/profiles/blogs/about-gold-barbq">Gold Bar-B-Q</a>About Gold Bar-B-Qtag:goldbarbq.ning.com,2008-12-06:2457979:BlogPost:18962008-12-06T21:30:00.000ZGold Bar-B-Q Bob Beemanhttp://goldbarbq.ning.com/profile/Bob
<p>Our First Competition. Our First Ribbon. 7th place pork. Cascade Country Aug. 5th 2006</p>
<img alt="" height="225" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964819?profile=RESIZE_320x320" style="float: left;" width="300"></img> <b>GBBQ WHERE IT STARTED</b><br />
GBBQ began competition BBQ cooking August 5th 2006 at the Cascade Country Cook-Off in Chehalis, WA a fundraiser for Kids. In Chehalis Bob Beeman along with team member Are Valvas of Snohomish took a one day barbecue cooking class taught by top NW BBQ cook & caterer Dan Shuflin of Lonestar Smokers of Chehalis, WA. The next day after the class GBBQ jumped right…
<p>Our First Competition. Our First Ribbon. 7th place pork. Cascade Country Aug. 5th 2006</p>
<img width="300" src="http://storage.ning.com/topology/rest/1.0/file/get/1975964819?profile=RESIZE_320x320" alt="" width="300" height="225" style="float: left;"/><b>GBBQ WHERE IT STARTED</b><br />
GBBQ began competition BBQ cooking August 5th 2006 at the Cascade Country Cook-Off in Chehalis, WA a fundraiser for Kids. In Chehalis Bob Beeman along with team member Are Valvas of Snohomish took a one day barbecue cooking class taught by top NW BBQ cook & caterer Dan Shuflin of Lonestar Smokers of Chehalis, WA. The next day after the class GBBQ jumped right in and started competing against experienced NW BBQ teams and took home a 7th place award for pork butt and it has been non stop cooking & competing since. The Gold Bar-B-Q team has taken classes from the nations top BBQ cooks and authors such as Ray Lampe aka Dr. BBQ and 7 time world BBQ champion Paul Kirk aka The Baron of BBQ.<img width="171" src="http://storage.ning.com/topology/rest/1.0/file/get/1975966746?profile=RESIZE_180x180" alt="" width="171" height="300" style="float: left;"/><p style="text-align: left;"><b>Since the class</b> in Chehalis in 2006 GBBQ has participated in over 20 NW BBQ competitions. Competitions the team has participated in include locations as far south as Lincoln City, OR and as far north as Deming, WA. The team has won a total of 35 awards including a first place in every competition meat category & a first place for tri-tip and a 1st place barbecue sauce as well as a Reserve Grand Champion from McKinley Springs Winery BBQ Showdown in Prosser, WA. In 2007 GBBQ was named Most Improved BBQ Team of the year. Bob Beeman is also a certified BBQ judge for both the Pacific NW BBQ Assoc. and The Kansas City Barbeque Society (KCBS). Bob is a guest regularly on the Portland, OR radio show Cooking Outdoors with Mr. BBQ hosted by Bruce Bjorkman on KXL 750 AM, Saturdays at 2:00 PM. Bob also teaches the art of low and slow BBQ cooking to local NW backyard cooks and to cooks and caterers as far away as Medford, OR to Sequim, WA. <img width="236" src="http://storage.ning.com/topology/rest/1.0/file/get/1975966777?profile=RESIZE_320x320" alt="" width="236" height="239" style="float: left;"/> <u><b>GOLD BAR-B-Q COMPETITION BBQ TEAM WINS BIG AT OREGON STATE FAIR</b></u> On August 23, 2008 Bob & Dawn Beeman of Gold Bar-B-Q a competition BBQ cooking team from Gold Bar, WA won the largest payout at one of the largest attended BBQ cooking competition event ever held in the NW. The barbecue cooking event was held the opening weekend of the 146th annual Oregon State Fair in Salem, OR. and hosted by the Pacific NW BBQ Association (PNWBA), the Oregon State Fair and Oregon Parks & Recreation Department. With financial sponsorship from the Oregon Beef Council and Clearwater Spas. On August 23rd & 24th 2008 thirty-four of the best NW BBQ teams from Oregon, Washington & California battled each other for BIG prize money. For two nonstop days the 34 teams cooked low and slow. The four competition BBQ meats include pork butt (shoulder), beef brisket, pork ribs & chicken. When it was all over and the smoke had cleared Gold Bar-B-Q walked away as the overall 1st place Grand Champions. Gold Bar-B-Q took a first place in pork ribs, 2nd in pork butt and a 3rd in chicken, bringing back to Gold Bar the Grand Champion trophy along with a nice paycheck. The win at the Oregon State Fair gives Gold Bar-B-Q an invitation to compete at the <a href="http://www.americanroyal.com/Default.aspx?tabid=231">American Royal (The World Series of Barbecue)</a> in Kansas City. MO October 2009. Since the Oregon State Fair competition. GBBQ participated in the
Washington State BBQ Championship at Alki Beach in Seattle, WA September 13th & 14th where we took 4th place overall, with a 1st in ribs and a 4th in brisket. That gives us two 1st place ribs back to back and one 2nd place ribs this season.<br />
The next event was The Rib Challenge for Charity held at the Silver Firs Safeway store. October 4, 2008 This was a great event for a great cause. All proceeds go to breast cancer research. Come on out next October and support this event and eat some of the best ribs you have ever had, cook by some of the best NW BBQ cooks.</p>
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<center><b>Gold Bar-B-Q 2008 Overall Ranking</b><center><b>In 2007 GBBQ recived the PNWBA most improved team of the year award. So I knew that I had my work cut out for me and had to work hard in the off-season. And we did. We are proud of our 2008 BBQ season this is how it broke down.</b></center>
<b><br />
5th Place Overall Team<br />
Ribs 7th Place Overall<br />
Chicken 7th Place Overall<br />
Pork Butt 11th Place Overall<br />
Brisket 21st Place Overall<br />
I see we have lots of room for improvement in 2009</b></center>