Lately, I’ve been watching this site through a service called Stat Counter. The best part about it is that it’s free! Anyway, it gives me info about things like from where readers are looking at the site. So I’m seeing people from all over!
A repeat reader is from Germany, and has been on the site a lot. Another is from Herndon, VA. I’m seeing Waterloo, Ontario, Canada, and some North Carolina and Tennessee visitors.
I don’t hear from a lot of you; there seem to be just a couple of people that regularly comment, like Todd, from Ohio, and Dr. G from Australia or BigMista from LA. 
Here’s a chance just to say hello. You can email me at cmcadams@buckymcoinkumsbbq.com, or put in a comment here (I don’t require logins, just a name, etc.) You won’t see your comment right away as I have to approve them, but I only disapprove comments that are spam or inapprorpriate.
It’s nice to know some of you are reading, and I’d love to hear from you. You can use this entry as a spot to say hi if you want. I try to get some info out here, and it’s nice to hear how it’s received. Let me know if you’ve been inspired by anything on here, or tried anything that I listed. I’d like to hear how it went. If you have any questions on the stuff I’ve posted, feel free to ask!
Oh, and to rectify a situation of which my mother made me clearly aware, my inspiration for cooking came from her. She’s always been a great cook, and learned to cook a lot more than the stuff her mother taught her. Not to say Grandma wasn’t a great cook… everything she did was great, but it was mostly country type food (she made THE best egg noodles in the world!). Anyway, I’ll be posting about some stuff from my mom in the near future.
Also, watch here for some interesting competition stuff coming up. We’re getting ready for our first comp of the year, and I’m hoping to have some really great info for starting (or thinking about starting) teams.
Hi Curt, this is a very nice site you have going lots of information and pics, Ive seen other sites out there that are very hard to get around and dont seem so friendly.
Ed, thanks for being the first to say hi! I’m glad you like the site so far… Feel free to comment or email about anything in particular you have questions on.
Curt,
I am getting to the point that I check your blog before BBQ board, Smoking-meat, and even my work site. I enjoy the articles and pics. I really enjoy all the detailed information. You do have a very user friendly site. Now that I buttered you up. HA HA I need some ideas for Spare ribs. Per you suggestion I am going to give them a try. I have only ever done Baby backs and country style. If you can give me an idea of cook times (3-2-1) etc. I know you wrote a blog on it. Can you hook me up on some specifics even a suggestion on rubs and sauce? I would appreciate it. I will give you full credit at the house when everyone’s mouth is watering.
Thanks
Todd
Todd,
I like spares more than babybacks… more meat, more flavor, I think. The nice thing about babybacks is that they do great with higher temps if you want to do that, but I think spares need a bit lower temp (225-275). Of course, the higher the temps, the less time it takes to cook them. I talked with Jim Minion the other day, and he told me he only foils for about 45 minutes to an hour after the bones start showing… about 3 hours into the cook. Then he finishes without foil. I’ve had trouble with the 3-2-1 with the 2 hours being too long, too, and am going to start trying 3-1-2 instead. I figure anywhere from 6-7 hours for spares, depending on how big they are.
For rubs, I have a recipe on the Full Disclosure entry for pulled pork rub. I think that’s an excellent rib rub, too, or you can try a modified Alton Brown rub with 5-3-1-1 rations of sugar, kosher salt, chili powder and 1 part of whatever you want (I use cayenne, garlic powder, oregano, onion powder and black pepper). Don’t go so much by time as by look. When the bones are showing 1/4″ or so, they should be ready to go!
Curt,
Thanks for the info. After I posted I remembered the post of Full disclosure. Sorry. I foiled the country style 3-2-1 and they were falling apart as soon as I took them out of the foil. Made it hard to cook after that point. I will try the 3-1-2 instead. As promised I will give full credit were credit is due.
Todd
Curt,
I am one of the NC visitors. I haven’t seen a spot yet for where you plan on competing. Have I missed it, or haven’t you posted the comps yet? It would be interesting to see where you plan on being. Maybe we could visit one, or even compete against you….
Bill (mrgrumpy)
Bill… Good idea… I guess it’s time to do list the comps we’re doing this year. We don’t do a lot; if you read the bbq forum, some people are doing 25 or more comps a year! Yikes!
I am planning on my first this year. I am looking at Maggie Valley, North Carolina. It is like 4 hours away. The one thing I do not like abt that one is, there meat inspection is at 10am on Friday. The first turn in is on Saturday at noon, 26 hrs later. That is a lot of time to keep some meat cold before starting to cook.
Bill
Bill,
There are coolers that do a great job… I think we use a 5 day cooler, and we have no problem at all. The brisket and pork will be out of the cooler Friday night anyway, and the inspection is usually any time after 10 (check with the comp), so you can do it later if you want to. Also, check to see if the comp will provide ice… If so, they just bring it by any time you need it. Just make sure it’s safe… I think my wife and I are judging that comp!