Pinto beans

[rsfisher4]

I got the call in Brady...2nd and 1st! I looked at my new cookoff buddies and told them...it will never happen again! Best beans EVER! Just like my homemade sauce...

[BigDave]

real funny guys lolololo

Well just whut wuz so dang funny? Told ya how to cook em. Oh, you want a champeen winning recipe again! OK, here tis a small tip. Spend some time on a stock before you get to the comp and use that instead of water. Pork of some kind is always a good start.

[Chitlins Rule]

Big Dave, I don't be needin any of yo, CHAMPEEN advice, I am new to the forum, if you go back to my Brisket help question, i was very happy to give yo my full rib recipe, good luck wit it, has one 1st 5 times this year, give it yo best shot.

[BigDave]

Glad to hear it Chitlin. We didn't need yore rib recipe neither but I'm sure a lot of folks will try it out. Use the stock ideer on the beans and you will do well. We don't ever win nuthin!

[Chitlins Rule]

Glad to be of some help, like I said I am new to the forum, and didn't know I was stepping on toes here to ask for help, I never said I was doing well with chicken, have gotten lucky and won a few cookoffs in my first year of competition. Was just wondering about brisket from some people who have been doing it a lot longer than I have.

[BigDave]

Well its always good to have a little luck going yer way at these contests. You probably have some good Q but are experiencing whut we ole timers call "taste impaired judges"! I'm not upset...just messing with ya! Good luck on the winners circle.

[3 star redneck]

Glad to be of some help, like I said I am new to the forum, and didn't know I was stepping on toes here to ask for help, I never said I was doing well with chicken, have gotten lucky and won a few cookoffs in my first year of competition. Was just wondering about brisket from some people who have been doing it a lot longer than I have.

Are these sanctioned or UN-sanctioned events?....and what kind of brisket help do you need?.....you can get all tyhe help you ever wanted by attending my cooking class....just IMHO.....

[Papa Tom]

Glad to be of some help, like I said I am new to the forum, and didn't know I was stepping on toes here to ask for help, I never said I was doing well with chicken, have gotten lucky and won a few cookoffs in my first year of competition. Was just wondering about brisket from some people who have been doing it a lot longer than I have.

Are these sanctioned or UN-sanctioned events?....and what kind of brisket help do you need?.....you can get all tyhe help you ever wanted by attending my cooking class....just IMHO.....

I thought I saw you humble once but you recovered.....

[3 star redneck]

Glad to be of some help, like I said I am new to the forum, and didn't know I was stepping on toes here to ask for help, I never said I was doing well with chicken, have gotten lucky and won a few cookoffs in my first year of competition. Was just wondering about brisket from some people who have been doing it a lot longer than I have.

Are these sanctioned or UN-sanctioned events?....and what kind of brisket help do you need?.....you can get all tyhe help you ever wanted by attending my cooking class....just IMHO.....

I thought I saw you humble once but you recovered.....

Just trying to be humble.. ....but honset...

[Chitlins Rule]

You know fellow bbq'ers, I am far from being a kiddo @51 yrs old, I have been cooking Q for a long long time, but never in competition, from the two I won, Liberty Hill was Sanctioned and Taylor SPJST cookoff was not, but a nice field of 74 teams, so yes I'm proud but am humble because I have had my butt whipped too. Listen it was not my intention to stir the pot, Big Dave I respect your opinion and will try some type of stock for beans, which I know is a crap shoot anyway, I just want to become a well rounded and consistant cooker, but I understand consistant does not always equal victory, flavor profiles change from area to area. Just wanted input from some seasoned cookers (no pun Intended ) that have been there and done that so to speak.

[Chitlins Rule]

and the message highlighted in red, you might want to highlight where it says "ihave gotten lucky " right before the rest of the sentence.

[3 star redneck]

and the message highlighted in red, you might want to highlight where it says "ihave gotten lucky " right before the rest of the sentence.

hang in there...

[BigDave]

You know fellow bbq'ers, I am far from being a kiddo @51 yrs old, I have been cooking Q for a long long time, but never in competition, from the two I won, Liberty Hill was Sanctioned and Taylor SPJST cookoff was not, but a nice field of 74 teams, so yes I'm proud but am humble because I have had my butt whipped too. Listen it was not my intention to stir the pot, Big Dave I respect your opinion and will try some type of stock for beans, which I know is a crap shoot anyway, I just want to become a well rounded and consistant cooker, but I understand consistant does not always equal victory, flavor profiles change from area to area. Just wanted input from some seasoned cookers (no pun Intended ) that have been there and done that so to speak.

Now that Taylor cookoff is a nice one. We cooked that one a few years back. I thought that was a Central Texas BBQ sanctioned deal. They still making those real nice wood trophies for 1st place that look like Texas? At 51 you still need some seasoning you young pup!

[GeekSmoke]

If yaw start comparing the quality of your dentures, I'm out of here. Get it? Beause yaw are old. Ha Ha Ha

[Boots]

I generally follow the charro beans concept and like the cilantro in mine for cooking for the home folks, sounds like that may be a drag in competition. My cook buddies beans for Taylor were rockin' and first rate. He used cilantro and a kind of meat (hard sausage I think) called "tasso" (sp?) ground fine, and some fine ground peppers, not sure which kind, looked like serranos and sparingly included. Sure thing they would put the lead back in your pencil, excellent chow. Didn't place, now I think I know why, maybe too much cilantro and maybe a little fire forward on the heat. Maybe they want something "less in your face", but I like beans that kick butt.

I've used a moderately fried and finely chopped maple or applewood smoked bacon in mine along with a little chunk of chipotle {again for the home folks) to good results, and have really thought hard about doing it with peppered bacon, which is, by the way, one of the great under-heralded but practically indispensible scientific discoveries of all time, ranking right up there with the keggerator and central air.

By the way the Mi Concina mexican food chain around Dallas, of all things, makes some of the best charro beans I have had. Ribeye tacos ain't bad either. First and last free advertising I'll give to a chain restaurant.