This past weekend we were at the KSU BBQ Battle, 48 teams,2nd in chicken. Our first contest with our 100FEC. We are very excited. Ended up 24th over all.
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Way to go. Good showing for 1st time out. Stick with it.
Bill&Nina
Bill&Nina
superdoug,
Congratulations! Chicken is a hard one. The best I've done is 6th place. Good job!
Ocala Bill is the chicken-meister! He always does great on chicken.
Keep up your good work!
Peggy
Congratulations! Chicken is a hard one. The best I've done is 6th place. Good job!
Ocala Bill is the chicken-meister! He always does great on chicken.
Keep up your good work!
Peggy
Very good job!
Donna
Donna
Thank you for the comments. I appreciate it very much,I don't even like chicken that much. What I like best is what I really suck at and that is brisket, I over cook it every time. Any suggestions?
What are you cooking,how,and to what internals?
quote:Originally posted by superdoug:
Thank you for the comments. I appreciate it very much,I don't even like chicken that much. What I like best is what I really suck at and that is brisket, I over cook it every time. Any suggestions?
Cook it less . . . .
Rod
I like a man that cuts to the chase with his replies. 
ROTFL
You guys are great!!!!!!
I cook the briket to a internal temp of 195
That seem to be way to long.
Had it on the top shelve of fec for 6 hours,temp of 240, got excited and moved it to the first rack. BIG MISTAKE.
I cook the briket to a internal temp of 195
That seem to be way to long.
Had it on the top shelve of fec for 6 hours,temp of 240, got excited and moved it to the first rack. BIG MISTAKE.
2nd in Chicken is great.
I feel your pain on brisket, that's what I'm working on too (and ribs and pork)
In another thread someone posted their scores, that might help us a little.
You might start a new "need help with brisket" thread, post your methods and scores (if you want) and you'll get lots of help.
If you don't want to go Public, then you can email or PM any of the folks here and I'm sure they'll help.
Russ
I feel your pain on brisket, that's what I'm working on too (and ribs and pork)
In another thread someone posted their scores, that might help us a little.
You might start a new "need help with brisket" thread, post your methods and scores (if you want) and you'll get lots of help.
If you don't want to go Public, then you can email or PM any of the folks here and I'm sure they'll help.
Russ