All Blog Posts (30)

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.



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… Continue

New Look

Hope you like the new look for the GBBQ site. Sure makes it a whole lot easier on my old eyes.



Your Profile Photo / Image

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.



Groups

Next, I would like to see some “Groups” started. Groups are a place where you can connect and… Continue

Here is a little something from Cheater BBQ

BBQ Cheater Personality Profile



Prefer doing most things the hard way.

You and your friends own matching shirts with a cheerful pig logo.

Can tell the difference between hickory, pecan and apple wood… Continue

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… Continue

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.

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… Continue

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.



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… Continue

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… Continue

It finallly arrived yesterday. I put it together and found the following basic observations.

-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.

-I tested the thermometer in boiling water and it seemed to be very close.

-The parts seem to be nice and round and close fitting.

-The charcoal ring is… Continue

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… Continue

Our First Competition. Our First Ribbon. 7th place pork. Cascade Country Aug. 5th 2006

GBBQ WHERE IT STARTED

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… Continue