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Butcher BBQ
11-19-2009, 03:31 PM
Okay I have posted this on a couple other forums. Just thought I would get your thoughts.

Okay I have 12 weekends before our next contest. You take out 1 weekend for Thanksgiving, 2 weekends for Christmas ( we always have several houses to visit), 1 weekend for a class, My Dads birthday is on a weekend so we will go and eat out. That now leaves only 8 weekends for practice cooks and then back at it.

So how much time do you have or what is you practice time look like?

Scottie
11-19-2009, 03:37 PM
I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!

Butcher BBQ
11-19-2009, 03:45 PM
I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!

Good point, maybe that should be the main goal.

Smokin' Gnome BBQ
11-19-2009, 03:51 PM
I have till mid May to figure out chicken, I will probably cook chicken just about every weekend till then. I will throw in a brisket,butt or some ribs in just to keep in touch with them.

Scottie
11-19-2009, 03:52 PM
Good point, maybe that should be the main goal.


I'll help you out David. Once you think you have the flavors down. Send me the samples and I will let you know what I think.... :roll:

Butcher BBQ
11-19-2009, 04:05 PM
I'll help you out David. Once you think you have the flavors down. Send me the samples and I will let you know what I think.... :roll:
Not sure anyone would want to eat my junk, heck I don't.

Off subject did you ever get a letter from me?

Scottie
11-19-2009, 04:16 PM
Not sure anyone would want to eat my junk, heck I don't.

Off subject did you ever get a letter from me?


I'd eat one bite... That's about all I can eat of mine.... I'll slave cooking a "test" brisket all night long to eat one half of a slice of brisket...

Yes, I received it. It's in my briefcase...

Bones
11-19-2009, 04:18 PM
I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!
When I fry turkeys I always cook other items for appies.
Onion rings, okra, fries, cheese sticks, mushrooms i have even made potato chips. Corn on the cob is as well.
When you have it all set up these are very easy and only take a few minutes to cook.

Scottie
11-19-2009, 04:22 PM
When I fry turkeys I always cook other items for appies.
Onion rings, okra, fries, cheese sticks, mushrooms i have even made potato chips. Corn on the cob is as well.
When you have it all set up these are very easy and only take a few minutes to cook.


Tater tots with a nice sea salt and garlic grind on them.... MMmmmmmm

That is my favorite thing that I made from last weekend. The deep fried bolony was a waste of time. Looked awesome, didn't do anything for it, except a nice crust...

Alexa RnQ
11-19-2009, 04:31 PM
.... Trying to think up things to cook in oil!!!!
Fried ribs.

Fried prime rib.


We might stretch it and have eight weekends off, but a couple of those are going to have to be devoted to making sauce. Eight weeks off isn't enough, unless I'm spending them on Kauai.

Coz
11-19-2009, 05:59 PM
I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...

For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!


RIB EYES :biggrin::biggrin::biggrin::biggrin:

Chipper
11-19-2009, 06:31 PM
Like Sal, we don't start until next May. And like Sal, will be working on Chicken, but need work on pork too. I wish we could get our stuff on a plane and get down to Florida for a comp.

BChawg
11-19-2009, 06:32 PM
Mr Bouska,

Clark Kent only competed in a handful of events this year (6)---but can't recall getting to cook much in between or practice much--some of our practice happened during the competitions.:icon_shock1: Personally, I like to cook alot of different stuff outside--helps me relax and get my Mojo back in tune. I just built the Clark Kent Test Kitchen in the back yard--which will have a hot tub located close to the Kooker (Kingfisher)--so I can keep an eye on the temps of course! I normally like to work on rubs and sauce in the winter--

Clark

Butcher BBQ
11-19-2009, 06:37 PM
Mr Bouska,

Clark Kent only competed in a handful of events this year (6)---but can't recall getting to cook much in between or practice much--some of our practice happened during the competitions.:icon_shock1: Personally, I like to cook alot of different stuff outside--helps me relax and get my Mojo back in tune. I just built the Clark Kent Test Kitchen in the back yard--which will have a hot tub located close to the Kooker (Kingfisher)--so I can keep an eye on the temps of course! I normally like to work on rubs and sauce in the winter--

Clark

Good hearing from you Clark. If your traveling thru Oklahoma again stop back in and lets tell some bbq lies.

Smoke'n Ice
11-19-2009, 07:10 PM
David,
Based on your showing this past year, you don't need to practice. That would be a great Christmas present for the rest of us who contribute to your purse. Me, I just bought some I+G and plan on diligently endeavouring to perserve.
Mack

Smokin' Gnome BBQ
11-19-2009, 07:22 PM
Like Sal, we don't start until next May. And like Sal, will be working on Chicken, but need work on pork too. I wish we could get our stuff on a plane and get down to Florida for a comp.

Chipper, I would be so with you for the trip!!!

Bbq Bubba
11-19-2009, 09:29 PM
Dave, you don't need no more practice....

Take an extra wekend and come up to the great white north for a class. :biggrin:

Plowboy
11-19-2009, 09:32 PM
My first comp is the same as Dave's. I've got about 6 free weekends. Hope to have six new rubs and two sauces out by next March. I've got four that we've been working on for a while that are almost ready for bottling.

Also totally overhauling the Plowboys Web site to get ready for the product launches.

Somewhere in there, I've got to work on chicken. Oh, and ribs. Oh, and brisket. Pork's still solid... ish.

Plowboy
11-19-2009, 09:32 PM
Dave, you don't need no more practice....

Take an extra wekend and come up to the great white north for a class. :biggrin:

You are giving a class? :wink:

ique
11-19-2009, 09:38 PM
I'm not cooking a comp until Houston in Feb. No practice at all is planned, complete downtime until mid-Jan. Hope to also take and teach a class in early Spring.

Dale P
11-19-2009, 09:42 PM
OK Scottie here it goes.

I took a pork butt and injected the hell out of it with a garlic/lemon butter concoction and it was awesome. I couldnt stop eating it. lol

Bbq Bubba
11-19-2009, 09:47 PM
You are giving a class? :wink:

Taking. :cool:

DMDon
11-19-2009, 11:41 PM
Okay I have posted this on a couple other forums. Just thought I would get your thoughts.

Okay I have 12 weekends before our next contest. You take out 1 weekend for Thanksgiving, 2 weekends for Christmas ( we always have several houses to visit), 1 weekend for a class, My Dads birthday is on a weekend so we will go and eat out. That now leaves only 8 weekends for practice cooks and then back at it.

So how much time do you have or what is you practice time look like?


We're supposed to practice? :wink: Got a FEC, I need to figure out. Probably won't compete till after the annual family spring break trip. Got to keep mama happy, or noones happy.

DMDon
11-19-2009, 11:43 PM
My first comp is the same as Dave's. I've got about 6 free weekends. Hope to have six new rubs and two sauces out by next March. I've got four that we've been working on for a while that are almost ready for bottling.

Also totally overhauling the Plowboys Web site to get ready for the product launches.

Somewhere in there, I've got to work on chicken. Oh, and ribs. Oh, and brisket. Pork's still solid... ish.


Hey Boss, Let me know if you need a unbiased tester for them.

Captain Caveman
11-20-2009, 08:02 AM
We are looking for a new BBQ rig in the off season. That log cabin is too darned heavy.

ThomEmery
11-20-2009, 08:21 AM
I have a comp in Feb and my hope is the Doc lets Scottie come over if not
We are looking to fly solo Maybe cancersuckscalifornia

Muzzlebrake
11-20-2009, 08:49 AM
Hope to also take and teach a class in early Spring.

I'm in if you're teaching a class. Any ideas on where or when? The Hudson Valley is a very nice place in the Spring.......:biggrin:

BChawg
11-20-2009, 09:28 AM
We are looking for a new BBQ rig in the off season. That log cabin is too darned heavy.


Caveman---The Log Cabin is what's right with the BBQ world---you can't get rid of that---it's your Mojo.

Clark

BChawg
11-20-2009, 09:37 AM
Good hearing from you Clark. If your traveling thru Oklahoma again stop back in and lets tell some bbq lies.

I'll likely be heading your way prior to the end of the year. Lot's to talk about as I will be deployed in June of 2010 for 6 months--unfortunately no lies.

Clark

Brauma
11-20-2009, 10:32 AM
Chicken, Chicken, and more Chicken! We've got to get our chicken scores better. The scoring (on chicken) is still like a crap shoot around here so I'm not sure what we can do. But we need to try something.

Captain Caveman
11-20-2009, 12:37 PM
Caveman---The Log Cabin is what's right with the BBQ world---you can't get rid of that---it's your Mojo.

Clark

I hear ya, but the wife and kids need to be comfortable. We would still keep the log cabin, but add a 2nd trailer.

GratefulSmoker
11-20-2009, 01:33 PM
Our first comp will be the same as Todd and Davids, it will be up in Great Bend, Kansas at Winter Que. As far as practice, I have the new FEC100 to start playing with and may be purchasing the new Cookshack Charbroiler before Christmas. Feb. will be here before we know it!! Happy Holidays everyone!

Jacked UP BBQ
11-20-2009, 02:42 PM
No need to practice unless My sauce and rub guys stops producing!!!

Smokin' Gnome BBQ
11-20-2009, 03:44 PM
No need to practice unless My sauce and rub guys stops producing!!!


what sauce and rub do you use? I will buy some to help keep them in biz.:roll:

Mike - CSBBBQ
11-20-2009, 07:43 PM
My hobby has grown to a full blown addiction :lol: We signed up early and were on the wait list for Demopolis and lucky enough to get in so the season will last a little longer :-D IF things work out with work we will start the new year in Lakeland. So will not have tons of time for practice. HOWEVER, we have to work on our chicken! Started a new thread about classes maybe some help for chicken will show up :wink:

The Virginian
11-20-2009, 10:25 PM
I will practice once a month until March, then every other week until first contest in mid-April (Salisbury MD). I will be focusing on pork and ribs this winter.

Brett