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The Water Cooler
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<blockquote data-quote="BuckFuller" data-source="post: 2242787" data-attributes="member: 29436"><p>I got a barbeque trick or two up my sleeve too. I have taken competition barbeque cooking classes from Johnny Trigg of "Smokin Triggers", Mike Davis of "Lota Bull BBQ" Donny Teel of "Buffalo BBQ" and Rod Gray of "Pellet Envy", all of which have won at least one American Royal Invitation Barbeque Championship and all but one have won at least one Jack Daniels World Invitational Barbeque Championship. Due to circumstances I don't compete any more but I still LOVE smoking brisket, pork butt, ribs and chicken... and about anything else! </p><p></p><p>Here is a link to a sauce made right here in Tulsa that has won top ten in two national sauce competitions and 1st place and 2nd place in two different Oklahoma State Championship sauce competitions. Check it out...</p><p><a href="http://www.Sa-Mokin.com" target="_blank">http://www.Sa-Mokin.com </a></p><p></p><p>FYI: The "3-2-1 Method" of cooking ribs is <strong>3</strong> hours on the smoker unwrapped, <strong>2</strong> hours on the smoker wrapped in foil and <strong>1</strong> hour back on the smoke unwrapped. And 2-2-1 is the same respective sequence. These methods can produce some nice tender ribs. </p><p></p><p>Hello fellow OSA barbequers!</p></blockquote><p></p>
[QUOTE="BuckFuller, post: 2242787, member: 29436"] I got a barbeque trick or two up my sleeve too. I have taken competition barbeque cooking classes from Johnny Trigg of "Smokin Triggers", Mike Davis of "Lota Bull BBQ" Donny Teel of "Buffalo BBQ" and Rod Gray of "Pellet Envy", all of which have won at least one American Royal Invitation Barbeque Championship and all but one have won at least one Jack Daniels World Invitational Barbeque Championship. Due to circumstances I don't compete any more but I still LOVE smoking brisket, pork butt, ribs and chicken... and about anything else! Here is a link to a sauce made right here in Tulsa that has won top ten in two national sauce competitions and 1st place and 2nd place in two different Oklahoma State Championship sauce competitions. Check it out... [URL="http://www.Sa-Mokin.com"]http://www.Sa-Mokin.com [/URL] FYI: The "3-2-1 Method" of cooking ribs is [B]3[/B] hours on the smoker unwrapped, [B]2[/B] hours on the smoker wrapped in foil and [B]1[/B] hour back on the smoke unwrapped. And 2-2-1 is the same respective sequence. These methods can produce some nice tender ribs. Hello fellow OSA barbequers! [/QUOTE]
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