months ago my son in San Antonio Tx goaded me into entering the
Texas State BBQ Cook-off in College Station Tx. Oct 12 13 and
14th I live in Taos New Mexico and even though I had won the
World Chili Championship for both red and green chili, at age 80
I wasn’t looking forward to a new challenge. However after
watching the Bobby Flay show on TV, I became excited about the
SmokePistol and Caja
China type of BBQ. I ordered the box and had it shipped to San
arrived in San Antonio 4 days before the cook-off and inasmuch as
I never entered a BBQ cook-off before, planned to do a few
experiments with the caja before the contest. My SmokePistol
arrived Thursday and I was leaving for College Station Friday.
No test run was possible. So when I cooked my pork shoulder
entry, it was not only the first time I competed but also the
first time I had any idea of how to fire up a SmokePistol.
competition was formidable with 45 cooks from all over the U.S.
including several past Champions. I developed my own marinade and
meat injection (papaya mango apple juice etc.) I also put
together a great rub. I used the maple Smoke Bullet and when the
meat was done, I sprayed it with maple syrup and apple cider.
the competitive professionals brought rigs that cost upwards of
$20,000.00 on flat bed trailers They smoked for 18 hours. My
Caja cost $350.00 including the SmokePistol and it took 3 ½ hours
to cook. I won 2nd place, and besides he “braggin rights” I won
$3500. and got to spend over an hour with Bobby Flay who visited
my booth. It was a great and rewarding experience thanks to the
very simple concept of Caja China and the Smoke Pistol.