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smknwhlswife
06-26-2007, 08:38 PM
Here are our turn-ins for Marshalltown. Brisket-6th Place, Pork-6th place & Ribs-12th place.......sorry did not get a pic of chicken.

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chinesebob
06-26-2007, 08:40 PM
Looks fantastic - like all of your recipes

smknwhlswife
06-26-2007, 09:05 PM
Smoke on Wheels was chosen to take part in the Iron Skillet Contest.
6 teams, 3 ingredients, 2 hours to cook.

Country Style Boneless Ribs, 2 Anaheim Chilies, and Blueberries were the ingredients.
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Here is what Andy came up with: pulled pork stuffed smoked chilies with blueberry sauce......we also turned in 6 cups of Blueberry Shortcake around the plater.
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We Won!!!! Merl & Andy
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Andy & I..... soaking wet!
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bbqbull
06-26-2007, 09:19 PM
Wow, sounds like everybody had a lot of fun for sure. The stuffed porkchops sound really different for sure.
Thanks for the photos as well.

PigBoy
06-26-2007, 09:29 PM
Congrats guys! That's awesome!

BBQ_Mayor
06-26-2007, 09:43 PM
Nice work on the Iron Skillet Andy and Kim. And thank for the pics. Those look great!.

The_Kapn
06-27-2007, 07:28 AM
Good looking entries.

Great Job and congrats on the Iron Skillet title!

TIM

HoDeDo
06-27-2007, 07:49 AM
Nice work on the Iron Skillet Andy and Kim. And thank for the pics. Those look great!.
Crossing threads here... but since kim posted the pics - you see what I mean on the pork slices? No need to hide them behind the pulled pork... show them off :wink: Cuz your slices were purty.

ModelMaker
06-28-2007, 02:02 PM
Again, my loss.
Congrats you guys.
ModelMaker

KC_Bobby
06-28-2007, 02:22 PM
Andy, what what temp do you pull your butt off to get it to slice that nicely? And how sharp is that knife? Would/could an electric knife cut that good?

paydabill
06-28-2007, 04:07 PM
Loved those boxes. I liked the Brisket one best. It looked real nice. Congrats!

Jeff_in_KC
06-28-2007, 05:34 PM
Hey Andy... why did ya hide the left ends of all your slices with burnt ends?

EDIT: Oops! Meant the RIGHT end.

tony76248
06-28-2007, 08:12 PM
WTG, thats awesome.

HoDeDo
06-28-2007, 11:35 PM
Andy, what what temp do you pull your butt off to get it to slice that nicely? And how sharp is that knife? Would/could an electric knife cut that good?

I pull one butt between 180/190 - give it the push test.... if it is still too tough... let it ride and pay attention to it.... just dont let it break over to pullin' temp. At 195-200 that butt will pull and you'll never have a shot at slices again.

And if you wrap, open the foil...

I have steered away from electric knives, since they leave a gritty surface on the slices. I have a 12" chef's knife, but what would be ideal is a granton blade Forchner carving knife like mokan has.....blade envy mod:oops:

HoDeDo
06-28-2007, 11:37 PM
Hey Andy... why did ya hide the left ends of all your slices with burnt ends?

EDIT: Oops! Meant the RIGHT end.

I hid the ragged end, duh. trying to cover up my mistakes lol:rolleyes: