References I have MANY hundreds of letters from people that have used my recipes and BBQ techniques over the years

Ed,

I want to thank you again for your hospitality. The class was excellent. The food was excellent. The company was excellent. It was worth every penny in gas from Fargo and "tuition". It is a really amazing dynamic that occurs when you put 10 strangers in the same room with a common interest. I will be back and I will bring some people from North Dakota next time.

As you mentioned, I am emailing you for a copy of your e-book. I think it will be really helpful to wow the neighbors and relatives!

Again, Thanks Ed! You are definitely one in a million!


Regards,

Cal
West Fargo, ND

Just wanted to say thanks for the wonderful class. I bought the Brinkmann like you have and smoked salmon, beef and pork ribs, pork tenderloin, chicken legs, beans and ATB's this past week-end. It all turned out great. Your beans are the best beans I have ever had.
I brought many samples to work today and was asked to make the beans for a wedding.

Thanks again, Beth Mitchell

Ed,
Your class was fantastic! You and Steve took all the “voodoo” out of the process and opened our eyes to experimenting with rubs and mop/spray solutions. I will be recommending it to friends, that have already shown an interest and will probably show up with some of them when they attend. (at least for lunch) Again I thank you both for the education and a great time,( I’m still stuffed)

Jeff Dodmeade

THANKS FOR THE WONDERFUL TIME WE HAD ON SATURDAY. IT WAS A VERY PLEASANT WAY TO SPEND A SATURDAY IN FEBRUARY, A NICE DAY BUT IT WOULD HAVE BEEN FUN EVEN IN INCLEMENT WEATHER. THE FOOD WAS WONDERFUL AND WE’RE STILL ENJOYING IT. YOU ARE WELCOME TO BIKE OVER AND SPEND THE NIGHT ANYTIME.
THANKS AGAIN,
Judy Chizek

I am pretty damn excited because I have used many of your techniques over the last several years and have won some competitions to show for it. In one week I am traveling from northern Utah to Georgia to tow home my new Lang Model 84.
Marc Simmons

Ed,

I did some short ribs using the method from the BBQ class I attended. They were a big hit.
I can't wait to try everything else you taught us.

Mike

Ed,
Thank you for the reply…..we did it following the Pork butt as you suggested……in the pan I included red wine, smoked it at 300-350, it took approximately 3 hrs and it was pulled off at 160 and was it ever delicious.
Thursday is turkey time – happy thanksgiving!!!
Paul T.

I friggn crushed it! thanks to you ,this chunk of raw meat turned into a piece of heaven. It came out perfect.
Have a look... Thanks a million Gonz AKA "briskadaro"

Turns out it was a 4hr. burn.

All 4-5 briskets I have done went long and slow, turned dry, just as the traeger cook book said and all the other smokers out there.
I would have never tried a fast burn on a brisket but I trusted you knew what you where talking about and sure as chit you were right!

Hey Ed, this is Jay again from Aurora Colorado. I meant to thank you for the rubs when I got them but I got busy, as usual. Then I used them for the first time about 2 weeks ago. I mixed the regular with some of the chipotle…by far the best 2 rubs I have ever used. I now use the pepper blend on most all steaks, and I think all the rubs you sent me taste good on anything, not just the recommended meats. I love them, I will order them again when I run out, and will pass freebies on to all my friends who bbq so they can try it and order for themselves. No kidding….the best rubs I have ever used. Thanks.
Jay

Ed,

Thank you so much for your hospitality and smoking expertise. We are so lucky to have found you. We’re sure that if we would not have attended your class, we would have given up on smoking or spent hundreds of dollars on meat trying to perfect the process. You are an A+ host and teacher!
Thanks,
Steve and Betty Johnston.

hi ed ,

I was at your smoke class on Saturday had a great time, learned a lot met some great people looking forward too coming back to more of your classes. if you ever need any help cooking give me a shout. thanks again,
Dennis J Selisker

Hi Ed,
I took your class last weekend and you told me to email you to get the e-book.
Thanks again for the class, I am doing a contest this weekend, and I am going to try cooking in pans.
Sincerly,
Michael S Perreault
President
Excel Performance Inc

Hi Ed, this is Jeff, I’m a friend of Steve Bennett’s and I was at your class on Saturday. I just wanted to say thanks for all that I learned. I made some baby back ribs on my Weber on Sunday and they were GREAT!! I had all the neighbors coming over I see what I was up to and of course to have a sample. Thanks again and if you decide to have another class count me in!!

Thanks Ed
Jeff Cain

Ed,

Just wanted you to know how we are doing. I don't know if you remember me but last year my son and I used your techniques to win the local county fair competition. We cooked short ribs and won a $1000 Traeger smoker. This year, my son and I entered separately. He used the Traeger and I used my trusty old offset firebox smoker. Brisket was the meat for the competition this year and we tied each other for second place. We each used slightly different rubs and sauces. We only got beat by two points out of a 100 point scoring system. Not too bad for a couple of Nebraska redneck rookie smokers. Thanks to you we are thoroughly hooked. If there ain't smoke, it ain't BBQ. Blessings.

<>< In His Service
Tim Glendening

Thanks Ed,
Congrats on starting the business. People will truly get their money's worth! I ruined more meat until I started using your tried and true recipes. Saw you're selling rubs too. I'll be sure and purchase a couple to contribute to the best site on the web for BBQ!!!
Joe

hey man,

just wanted to let you know, i just subscribed to your electronic cookbook... couldn't be more thrilled.

looking forward to the updates... smoke on.

jonathan wyman

Dear Ed,

Thank you for the time you have spent developing and maintaining your site. I have been living in Pensacola, FL for 12 years now, and I have developed a deep love for the people, food, and traditions of the South. Who would have ever thought that a guy from New Jersey would boil 200 pounds of crawfish for a party, deep fry a turkey, and smoke ribs and brisket. There are so many books and articles out there that I wanted to let you know how much we appreciate your site. We don't cook meat without checking your site first. We play around with our rubs for variety, but always rely on your directions. Food always tastes better when you smell it cooking for 5 hours.

Thanks again!!

Bill Lile

I love your web site......
   You have helped me with a couple of hints that I needed to know while smoking up the neighborhood.
    I have become fascinated with the art of BBQ in the past couple of years and I'm trying to get to the point of   competition quality. You have helped me a lot with your helpful hints.
    Just wanted to say thanks......

Spike
from Chicago area

Hi Ed,
I'm a "Newbie" to the smoking world. Been grilling for years, and don't know
how I got along without smoking. Anyway, found your website a couple weeks
ago and it is awesome. I've already "borrowed" a couple of your recipes. The
Pig Candy was a huge hit. I should have cooked the ribs a little longer.
Just thought I'd drop you a line to say thanks for the info, and keep up the
cool site, as I will be "borrowing" more recipes all summer long.

Regards,
Paul Milan
Rockland, MA

You have the best BBQ site I have ever came across. Keep up the good work. I have a lot of friends that Smoke and I gave them your site, they love it. This is a web-site for Dummies for BBQ. You should be a teacher somewhere on this. You make it simple for the dummies out there who can't boil a hotdog.

Thanks again.

Doye

Hey Ed, I just wanted to drop you a line about your web site. I am a 35 year old father of two small guy's and a firefighter at that, so cooking time is at a premium for me. I stumbled across your web site one day and said to myself I'll give his way a try. You've had me and my family hooked since then. I've only got one of those small cooker's that I got from Lowe's so I'm just a backyard type guy. Thanks for all the pork recipes they work great. That's what I cook most of the time, being formerly from around the Memphis TN. area. Which is some of the best BBQ on the planet. Anyway thanks for all the great tips man your awesome.
Jason McCoy

Your website is the best. So simple but so much info. No overload. It inspired me to make my own rub and get serious about BBQ because ever since I have ate BBQ I always thought it was alright but I could do better...and I did, so thanks.
Tim M.

Hey man,

I wanna say your site is awesome. I can't find a better site for smoking tips and recipes.

Thanks

Jason Krzyzanowski

Hey Ed,
THANKS for sharing your expertise .....I've learned a lot from you!!! You REALLY know your BBQ!                                                                                                                                                          Thanks again!!
                                                                                                                                                                 Chuck Persall
                                                                                                                                                                  Albany, Ga.

Dear Ed,

I just have to share this story with you.

My name is Terry Voss and I never had any intention of getting a smoker at all, just never really gave it much thought. Then, one day my father asked me to poke around the net and see if I could find him some plans for a smoker. Sounded simple enough... Man, there is an huge amount of info out there!!! Anyways, all this poking around lead me to your site and the rest is history. Your recipes looked just super so I asked my girlfriend if she liked smoked food. Her only experience has been with the normal, Sonny's, Woodies, you get the picture and said she really didn't care for them, too much smoke. We talked about it a few times and I kept coming back to your site getting more intrigued every time. After looking around at a bunch of different smokers I decided I wanted an offset and we were going to give it a try. I picked up a Charbroil Silver and made just a couple of mods. Installed dual temp gauges on either side of the handle down a little lower at cooking height and modded the firebox a little to hold more lump at a time.

Our first smoke... Started out with a chucky roast we had in the freezer. Did it just like you, pan, beer, apple/jack spray and we used some of McCormicks seasoning as a rub. Used hickory chips on that one, not too many, a few every half hour when we sprayed her until she was ready to cover. Well let me tell you the kids, (my 20 year old son and my girlfriends 24 year old daughter and her 3 year old son,) my girlfriend, and me just went potty over this stuff. Well now the game is afoot!

Next it was a pork loin, then a beerbutt chicken, (apple chips,) another chucky, and then an eight pound picnic we found on sale for almost nothing. Made pulled pork with that one and used some Sweet Baby Ray's cut with a little apple cider vinegar as a finishing sauce. That one sealed the deal it was incredible!!!! So then my son wanted to see what we could do with the holy grail of BBQ, a brisket. Picked up a 17lb packer trimmed and followed your recipe to the letter and let me tell you, I or anyone else that was lucky enough to be there has never tasted anything that good. Again we used apple for the smoke as we all seem to really like that wood the best and it was just amazing.

This is really becoming an addiction! I think I need threapy!

Next month my son is going away to school and before he goes we're going to smoke up a prime and I can't wait!!!

So, in closing... Thanks so much for posting all your wonderful recipes and all your tricks to make this just a wonderful hobby. Get to see the kids a lot more these days, all anyone has to say is, "Ter's firing up the smoker," and I know I better make enough cause we're having company!!!

Thanks again Ed and "Smoke On!"

Terry Voss

Southwest Florida

I just wanted to shoot you an e-mail to tell you how cool and helpful your site is. I have grown up on the west coast, and most people out here don’t bbq they grill. So I have never actually seen the before and after products of bbqing. Thanks for posting such a cool and unique site. I am smoking a ham tomorrow for Easter and hopefully it turns out great.
Thanks,
Chris Larsen

Ed,

Just wanted to drop you a line and tell you what a fine recipe you have on your site for cooking ribs. I bought a Brinkman electric smoker last November and have tried and tried to get ribs to come out like the ones I used to cook on my charcoal model I burned out years ago, but to no success. Finally!! Your 3-2-1 method works great and the pans keep all the moisture and juices around the meat. Thanks man, I appreciate it.

Steve

Ed, Please take a look at my post from this weekend, "My UDS done, first cook tonite" and "My First(not firt)cook on uds...
Yes its a uds, and not a stick burner, but I want to thank you, as you were one of the guys that got me started! I don't know if I should thank you or curse you!

Just kidding... someday I'll venture from my homemade verticle, and uds, to one with a fire box...

Thanks ED!

Aloha!

Ed,

I wrote you sometime back for advise on what kind of smoker to buy. I have an electric which I use with wood chunks, etc. Now I see that you have an ebook (that I just bought access to) which has just helped me make the best damn Boston Butt EVER!!!! I used the brine method and kept an eye on the temp and WOW!!! Thank you for making this ebook. Worth every penny to get BBQ this good at Home. Your instructions couldn't be easier to follow, the pictures really help, and the proof is in the taste. Great bark, sweet smoky flavor and the bone just pulls right out.

You sir are a BBQ GAWD!!!!

Thanks Bro,

Mark "RedBull" Peterson