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View Full Version : Next Stop. Asbury Park... RESULTS..


BBQchef33
08-10-2004, 01:44 PM
I'm in!! Bought a 6x12 foot trailer today.
Have an airbrusher lined up to start painting our logo on the trailer.

Sent out the registration fee and had a 2 hour chat with Arlie Bragg last night. NJ is a JD qualifer and a 2500$ first prize. I want that JD!

I'm in..... And the Family is going.. its at the Jersey Shore. Sharon had a complete blast at the Conneticut championship and we made a New York Statment while there. Thats for sure.

Team of 4.
Members to be announced. 8) :twisted: 8)

racer_81
08-10-2004, 02:34 PM
I'm in!! Bought a 6x12 foot trailer today.
Have an airbrusher lined up to start painting our logo on the trailer.

Sent out the registration fee and had a 2 hour chat with Arlie Bragg last night. NJ is a JD qualifer and a 2500$ first prize. I want that JD!

I'm in..... And the Family is going.. its at the Jersey Shore. Sharon had a complete blast at the Conneticut championship and we made a New York Statment while there. Thats for sure.

Team of 4.
Members to be announced. 8) :twisted: 8)


<anonymous, disembodied voice whispers.....>

"your soul is no longer your own..."

chad
08-10-2004, 02:50 PM
Very exciting.

At least you won't have to keep taking the Klose on/off a rented trailer! :D

Go Phil, Go!!

badger
08-10-2004, 03:13 PM
Holy $hit!

Next we are going to here..."I sold the house...quit my job... the family and I are moving into a single wide on wheels to compete full time".

Now only if your trailer reversing skills matched the awsome paint job on the trialer... :twisted:

racer_81
08-10-2004, 03:23 PM
Holy $hit!

Next we are going to here..."I sold the house...quit my job... the family and I are moving into a single wide on wheels to compete full time".

Now only if your trailer reversing skills matched the awsome paint job on the trialer... :twisted:

Yeah....where's the video of the trailer backing in CT? Josh?

BrooklynQ
08-10-2004, 03:23 PM
Excellent! I've been honored by Phil - I've joined his team! I'll be helping him 3pete in NJ! WOO HOO!

Now, I hope I don't screw anything up.

chad
08-10-2004, 03:29 PM
Now, I hope I don't screw anything up.


Hmm. New Jersy. Isn't there an area called the Pine Barrens where the "guys" used to "take out the trash"? :D

If Phil asked you to join him you'll do -- fine :twisted:

BrooklynQ
08-10-2004, 03:42 PM
Now, I hope I don't screw anything up.


Hmm. New Jersy. Isn't there an area called the Pine Barrens where the "guys" used to "take out the trash"? :D

Sure is. Know it well. Leave the trash and take the canolies!

Hey, I got an idea... C'mere.... I'll give you a tour :twisted:

Bill-Chicago
08-10-2004, 09:38 PM
I was going to come, but looks like the east coast team is set

good luck

Solidkick
08-10-2004, 10:16 PM
Holy $hit!

Next we are going to here..."I sold the house...quit my job... the family and I are moving into a single wide on wheels to compete full time".


That's my wife's dream! Don't sound too bad to me either! If I hit the lottery, it's a done deal!

BigAl
08-11-2004, 01:44 AM
Good LUCK, hope the best for you guys!

jmcgrath
08-11-2004, 12:07 PM
Sent out the registration fee and had a 2 hour chat with Arlie Bragg last night. NJ is a JD qualifer and a 2500$ first prize. I want that JD!

Team of 4.
Members to be announced. 8) :twisted: 8)

Are you sure it's a qualifier? If there was more than one NJ State Championship, you go into a draw with the other GCs for the Jack.

Jim

BBQchef33
08-11-2004, 12:21 PM
Arlie told me its a qualifer.. Doesnt mean it was the only one though. I think htere allready was one and this makes the second, so yes, you go into a draw for JD.

Bill-Chicago
08-11-2004, 12:50 PM
you go into a draw for JD.
I'll be drawing the JD tonight.

In Laws are back

BBQchef33
08-16-2004, 10:56 PM
ok ladies.. Team is almost set. And we ar on our way to Asbury park thuresday evening.

Me(Bbqchef33)
DFLittle is coming up from florida on thursday.
BrooklynQ will be comin in from the boroughs. (and my hometown!)
4th member is still in the air, but if neither of these guys can commit its gonna be the wife and daughter to make number 4.

Got a waterfront hotel room booked on the Jersery Shore for the family.

Start the shoppin tomorrow. We will be competing in all 4 catagories of course.

Rob and Dave, we can get a conference call tomorrow evening to begin planning. Anyone else want to join in or listen in let me know and i will send out the conference number.

Round 3 guys.. here we go again!!




I apologize for the lack of info coming out of me regarding the previous competitions. I have been writing stuff up and John has been working on our Trophy case which will be appearing on our home page soon. This is where all the members that compete can write about there experiences on the competition circuit.

chad
08-17-2004, 01:17 PM
Here's a link to the site for the cookoff at Asbury Park, NJ, this weekend.

http://www.ecmeguitarbeque.com/bbqcontest.htm

Looks like it's gonna be FUN! Good prize purse and a paid entry into the BBQ Invitational in DC next June.

Oh, almost forgot -- All American Festivals will be there filming for the Food Network - to be aired in the winter!! I guess Sharon and all not on duty will looking to hijack the camera crew :D

BrooklynQ
08-17-2004, 02:39 PM
Phil, Can we do the conference call tonight - tuesday? Gonna be at a meeting tomorrow night

Solidkick
08-19-2004, 09:49 AM
Just win the damn thing! American Royal Invitational is at stake here too! I've already started the planning process, I know Belly Brothers have got your back, and I'm sure KC and JT will be right there too.
Several of us are planning a trip to visit the AR, but it would be so much more fun to be cooking with you. You win this week, we talk next week!

Go get em boys!

Arlin_MacRae
08-19-2004, 04:09 PM
Good luck, guys - tear 'em up!!!

Bill-Chicago
08-20-2004, 11:51 AM
Well its almost 1pm, BrooklynQ and Phil are out getting head (lettuce) and DF is back prep'n the meat.

Phil and the family are keeping busy, and his mood seemed pretty good.

It was good he got away. They are all coming along, and trying to have some fun.

I'll post any updates I hear.

Bill-Chicago
08-20-2004, 11:53 AM
!doog sdnuoS

Damn it, not you again

Solidkick
08-20-2004, 12:22 PM
I'm Hurt! :cry: Phil didn't call or didn't write or send flowers. And he's out shopping without Bill or me with two new pitbitches........ :cry:
Bill, I think we've been replaced........ :cry: That's OK, he'll come back home to us on Monday!!

-------------------------------------------

Get-R-Done Brothers In Smoke!!!!!!! Bill, keep us updated!!!

Bill-Chicago
08-21-2004, 11:55 AM
I talked to Phil about an hour ago.

I was dying laughing. Here is the conversation:

With no hello, no nothing, he sees my caller ID and says: "you choose 10 minutes before first turn in to call me? (I hear laughing)

I laugh and say "later"

It was funny

Guess you had to be there

parrothead
08-21-2004, 12:28 PM
2 minutes til last turn in.

Solidkick
08-21-2004, 03:04 PM
OK. it's 3:10 in the afternoon, I'm ready for an update!

Bill-Chicago
08-21-2004, 04:03 PM
Phils gonna yell at me, cuz I'm farking this up

1st in Brisket
2nd in Chicken

4th overall.

They're checking out, and driving back.

He'll be on late today or tomorrow.

Congrats Phil, DF, Brooklyn Q and the rest of the Clan

racer_81
08-21-2004, 04:17 PM
Phils gonna yell at me, cuz I'm farking this up

1st in Brisket
2nd in Chicken

4th overall.

They're checking out, and driving back.

He'll be on late today or tomorrow.

Congrats Phil, DF, Brooklyn Q and the rest of the Clan

Nice.......real nice.....

Good job Team.

Neil
08-21-2004, 06:00 PM
[quote="john"]Holy $hit!

Next we are going to here..."I sold the house...quit my job... the family and I are moving into a single wide on wheels to compete full time".

That is my dream!

BrooklynQ
08-21-2004, 06:02 PM
Feels Good.

Neil
08-21-2004, 06:09 PM
Phils gonna yell at me, cuz I'm farking this up

1st in Brisket
2nd in Chicken

4th overall.

They're checking out, and driving back.

He'll be on late today or tomorrow.

Congrats Phil, DF, Brooklyn Q and the rest of the Clan

Phil, you may have lost your soul but you are definately living the dream. Congratulations to you and your crew.

Solidkick
08-21-2004, 06:16 PM
Way to go Brothers In Smoke!

kcquer
08-22-2004, 06:35 AM
Congrats! Another Fine Showing :D

parrothead
08-22-2004, 12:11 PM
Quando Omni Flunkus Moritati

What the fark is that?

parrothead
08-22-2004, 12:28 PM
Oh, and congrats guys. We want pictures!!!!!! Have a safe flight home Dave.

The_Kapn
08-22-2004, 12:36 PM
Just talked to DF on the phone.
He had a ball and sounds like Phil and Brookllyn Q did also.
Dodged the weather, barely.
Congrats to all the team--y'all beat some heavy hitters, especially in Briskit :lol:
Proud of you.
TIM

ps--Damn tough act to follow!

Bill-Chicago
08-22-2004, 01:58 PM
ps--Damn tough act to follow!

You and DF are gonna do fine, now that he has a feel for the game.

badger
08-22-2004, 02:07 PM
Congradulations guys!

MrSmoker
08-22-2004, 04:45 PM
Congradulations Team Brethern. You folks are on a roll keep it up. You make us proud to be Brothers.

chad
08-22-2004, 06:59 PM
Well, made it safely to Tampa and then home. It was a great weekend and I'm glad I get to go back to work tomorrow to recover :D

Let's see: I get to drive, alone mind you, from Long Island, through Queesn, Brooklyn, Staten Island, and then New Jersy (taking the scenic New Jersy Turnpike THE WRONG WAY!) following a maniac in a black Escallaide pulling a black trailer, at night, --- hmm, I guess that's the ultimate road trip!!

Then I get to go Friday and Saturday with 1 hour sleep and drive back, alone, following the same maniac!!

Did I have fun?? Is a pigs butt pork? :D

1st in brisket and 2nd in chicken were really great -- beating Jack McDavid (Grand Champion) in brisket felt good. 4th overall with only 16 points seperating the 1st four felt real good, too.

It'll be real interesting to see how the Food TV "All American Festivals" treats us! The cameras were at our site at least 4 times and they ate our food, on camera, and Phil got to tell me to "take a breath" on camera -- so life is good.

Tim and I will meet up tomorrow evening and start planning and ramping up for our debut in October. Anne and I have judges training in September and one of her best friends, who now lives in Arkansas, is looking for contest near them so that we will "have to" come up and visti.

So, Tim, put on your seat belt! The ride may get bumpy!! :D

I'll write up some other thoughts after I've had time to think about the weekend and catch up.

Phil and Sharon (and the kids) were a joy to be with, again. Rob was an outstanding team-mate and I would definately not mind working with him again!!

Solidkick
08-22-2004, 08:02 PM
Well, made it safely to Tamps and then home. It was a great weekend and I'm glad I get to go back to work tomorrow to recover :D

Let's see: I get to drive, alone mind you, from Long Island, through Queesn, Brooklyn, Staten Island, and then New Jersy (taking the scenic New Jersy Turnpike THE WRONG WASY!) following a maniac in a black Escallaide pulling a black trailer, at night, --- hmm, I guess that's the ultimate road trip!!

Then I get to go Friday and Saturday with 1 hour sleep and drive back, alone, following the same maniac!!

Did I have fun?? Is a pigs butt pork? :D

1st in brisket and 2nd in chicken were really great -- beating Jack McDavid (Grand Champion) in brisket felt good. 4th overall with only 16 points seperating the 1st four felt real good, too.

It'll be real interesting to see how the Food TV "All American Festivals" treats us! The cameras were at our site at least 4 times and they ate our food, on camera, and Phil got to tell me to "take a breath" on camera -- so life is good.

Tim and I will meet up tomorrow evening and start planning and ramping up for our debut in October. Anne and I have judges training in September and one of her best friends, who now lives in Arkansas, is looking for contest near them so that we will "have to" come up and visti.

So, Tim, put on your seat belt! The ride may get bumpy!! :D

I'll write up some other thoughts after I've had time to think about the weekend and catch up.

Phil and Sharon (and the kids) were a joy to be with, again. Rob was an outstanding team-mate and I would definately not mind working with him again!!

All good news! Thanks for sharing DF!

BigBelly
08-22-2004, 08:08 PM
Thats awesome! Grats on your brisket scores DF! What kind of cooker were using on that brisket?

When is that Food Network show going to be aired?

BBQchef33
08-22-2004, 09:06 PM
We're home guys.. With 2 new trophies and $1250 dollars in winnings.!!

First in Brisket. Trophy and $750
Second in chicken. Trophy and $500.

Took fourth overall.

Again, we were the redheaded step childern. Look around at all these fancy rigs and tent setups, full dining areas, campers with full kitchens and beds, Some of these guys were sittin in chairs watchin TV and doin shots... Pro graphics everywhere..

Then there was us.

Our area, as usual, looked like a bomb dropped in a soup kitchen......
At least there was no U-haul. Had the stuff on the new trailer... brought the BYC and 2 Smokey Mountains. Cleaned up the act from last time.. only had 5 or 6 boxes of sh*t i didnt need this time. Hoping to get that down to 2.

Dave and my family got there Thursday night. We crashed at a hotel and was up to set up at 7am. Meat inspection was at noon. Rob and I did some final shopping for the greens and some dinner food.. Friday night we had a food orgy with a few other competitors as everyone was firing up the cookers. i cooked up a 15lb prime rib and few racks of lamb, next door did shrimp kabobs and a 10 lb sausage ring, corn on the cob and some noodle concoction that the atkins in me couldnt do much with.

We had our butts and briskets in the cookers around 10. Cheated this time and brought 2 smokey mountains... we did the butts and briskets in those with the intention of getting some sleep. That didnt happen. By the time we prepareed the brines, tipped the chickens and did all the prep work, not to mention a significant amount of bull****tin.. it was 4am. we caught and hours sleep and was back up and 5 to marinade the chicken and get the ribs rubbed and in.

We did 10lbs thighs, 10lbs wings, 9 racks of ribs, 2 briskets, and 2 butts. Not to mention 4 fatties and 10 lbs of sausage and kielbasa 3lbs bacon and a few burgers and dogs. Now ask me waht i ate...??? Nothing! aside from bites for tasting.

Food TV was there.. We got taped many times and interviewed by 2 seperate shows. I think the show is called American Festivals airing in oct/november.

Team worked great together... point and shoot the entire time. I was cooking and freaking out... Rob was keepin us organized, and Dave was the guy in the middle keeping us all working together. Kinda like holdin a hand on each side making sure we didnt stray to far.. Rob was solo on presentation and did great.!! And during the turn-in salvo we were actually able to breath and enjoy the moments. We did good!. This can definitely be an addiction. A load of fun!. Only problem, one hour after final turnin, we got hit withy a storm. 30MPH winds... we were hanging from the tent frame to hold it down. We had to pack up the stuff in between downpours. Get it into the truck before the next storm hit... a 30x30 foot tent was torn up and twisted like a pretzel. Storm was pretty serious. We had to be packed and knocked down by 4 for the awards. We didnt want another storm when we were inside to sweep away all the stuff. This hurried everything up and we had to split right after. Never got a chance to hang out with the other teams and shoot the sh*t. Maybe walk around and sample the competition. I need to start doing that to see whats winning and whats being done different.

all in all a great time... Even though Asbury park is kinda run down it has an alluring charm and alot of nostalgia to it. Its a backthrow to our childhoods. family wants to go back next week just to hang out.. and we may just be doing that.

We dicsovered the camera didnt have the digicard in it whe n we got there. So the pics are on film. I will post as soon as they are developed.

Also... i heartfelt thanks to Rob and Dave for making the trip and help in making the weekend a great time.

Arlin_MacRae
08-22-2004, 09:18 PM
Farking EXCELLENT!!!
Tons of congrats to you and I'll be watchin' the toob for your smilin' mugs!!

racer_81
08-22-2004, 10:23 PM
You guys beat THE Jack McDavid - the Grillin and Chillin guy? The Jack's Firehouse guy?

The guy with the ballcap and the red baseball sleeves?

badger
08-22-2004, 10:34 PM
So did you guys get an invitation to the JD? What places gets invitations?

Trout_man22
08-23-2004, 06:26 AM
Damn, I'll have to call my mother tonight and tell her she was right (again), a good personality is better then a pretty face. And a great cook is better the an expensive cooker unless you know how to use it. Congratulations to you all

MikeG
08-23-2004, 06:50 AM
great job guys
so proud of you...
Congradulations!!!!
Mikeg

cabo
08-23-2004, 06:53 AM
Guys,
I am proud as hell (and envious) of all of you. :mrgreen:
Sounds like you did a killer job under some adverse conditions, and some stiff competition.

Now, what inquiring minds (at least mine) want to know is, now that you guys are TV Stars, are we supposed to refer to you as
Super Star Pooh, Sir Brooklyn Q, & The Chad? Do we have to make an appointment with your agent, before we have an audience with you? How much will you be charging for your autograph? Are we obligated to bow & back away when leaving your presence. :twisted: :twisted: :lol: :lol:

Hell of a job, Congrats.

jt
08-23-2004, 07:13 AM
Great job, guys!

BBQchef33
08-23-2004, 07:52 AM
You guys beat THE Jack McDavid - the Grillin and Chillin guy? The Jack's Firehouse guy?

The guy with the ballcap and the red baseball sleeves?


Yup. Got him in brisket and chicken...

thats the guy. I didnt know he was a big wig. Just goes to show ya, on any givin day anyone can win.

chad
08-23-2004, 08:31 AM
After the awards I went over to Jack McDavid's area for a handshake and to tell him congratulations. Seems to be a really nice guy -- he didn't pick up the awards -- his kids did!

Also spoke and shook hands with Butch from Smack Your Lips BBQ -- he placed in 3 categories -- nice old guy. I tasted his brisket -- good, but I think we'd have beat him, too. He was DQ'd on brisket by being late for turnin -- one minute 10 secs late!

We used the Weber WSMs for the brisket and pork butt and the Klose for the chicken and ribs. We're not real sure what happened with our pork butt -- it tasted good, good texture, etc. definately wasn't nasty or anything. Phil is really bummed about the ribs -- I think he said it's back to the basics to see if he can't get them back into contention.

The All American Festival people were really nice - Phil and Rob did great interviews -- even when Rob called himself the "pit bitch" on camera!! :D It'll be interesting to see how it edits -- we'll either look like a really fun bunch and get a couple hundred new members after the airing or we'll come off like South Park!! :D Having them taste the 2nd place chicken on camera will help us get more air-time and having Sharon doing the food running won't hurt a bit, either! :D

The caps and aprons were very prominent in the shots -- Phil and I always had our hats and aprons on -- Rob wasn't wearing a hat but had his apron on most of the time -- several references were made to BBQ-Brethren.com!! Marketing, marketing, marketing!! :mrgreen:

Too bad Phil shushed me! I probably could have negotiated our own show!! :twisted:

Bill-Chicago
08-23-2004, 08:41 AM
Too bad Phil shushed me! I probably could have negotiated our own show!!


Thats funny DF

Sounds like you all had a good time. Where's Robs write up?

Bellybro
08-23-2004, 08:49 AM
Awesome job guys!

You Rock!!!

Congrats!

BBQchef33
08-23-2004, 09:10 AM
Too bad Phil shushed me! I probably could have negotiated our own show!!



i didnt shush you!! You were turnin blue.. you needed oxygen. I mearly saved you.

it went like this..

interviewer: Your team is Brothers in smoke. Are you guys brothers?
Me: I am NOT related to him.!
Dave: We aren't brothers. He's from Ny and Im from florida and he called me to come up and cook with him but the called me right before the hurricane, and i answered tthe fone and told him we were gonna have a hurricane and i told him that i couldnt give him an answer till after the hurricane and then the hurricane came and we did prettty good with the hurricane cause it was gonna pass us to the south so we made it thru the hurricane and thats when i figured its ok to call him so i had to talk to mama and make sure it was ok with her and she said to go and thats when I said ok im gonna call phil and then i picked up the phone and told him i was gonna come up so we worked out the .......................

Me to interviewer(who at this point was going uh-huh, uh-huh.): This is how we do it in the group.

Me to Dave: Dave, Take a breath.

I was mearly trying to stop you from fainitng on camera.

:mrgreen:

Honestly, the whole scene was funny.. we were all so charged up, and this guy comes over in a hawaiian shirt and asks if its ok to interview you? its 35 minutes before first turnin. Told him we gotta be quick. I recognized him from TV, but dont remember what show. We showed him the rack and he asked for some chicken. (I had to pick a piece that wasnt judge worthy). :) He asked typical interview questions but pretty much fixated on our team name. Like the chicken though.. and it wasnt even ready!. Rob caught up with him later and he said something along the lines that he tasted everyones and ours was definately up there. We got some decent time on the camera, but hinestly dave.... i'd vote for the three stooges more than south park.

In another interview, when this purdy little lady interviewing me asked, "How do you choose your meat?". I had beavis & butthead in my mind going.. "hehehe, she said meat".
brethren comebacks were about to take over... I was in turmoil... RESTRAINT!! RESTRAINT!! Dont say it!! Deep breath.. think i made it thru that ok..

parrothead
08-23-2004, 09:38 AM
Damn, wish I had been there. Oh well, my day on food network is coming.

Can't wait to see it. Any clue when it will be on?

cabo
08-23-2004, 09:42 AM
it went like this..

interviewer: Your team is Brothers in smoke. Are you guys brothers?
Me: I am NOT related to him.!
Dave: We aren't brothers. He's from Ny and Im from florida and he called me to come up and cook with him but the called me right before the hurricane, and i answered tthe fone and told him we were gonna have a hurricane and i told him that i couldnt give him an answer till after the hurricane and then the hurricane came and we did prettty good with the hurricane cause it was gonna pass us to the south so we made it thru the hurricane and thats when i figured its ok to call him so i had to talk to mama and make sure it was ok with her and she said to go and thats when I said ok im gonna call phil and then i picked up the phone and told him i was gonna come up so we worked out the .......................



Hmmmm, now where have I heard that cadence before? :lol: :lol: :lol:

racer_81
08-23-2004, 10:07 AM
You guys beat THE Jack McDavid - the Grillin and Chillin guy? The Jack's Firehouse guy?

The guy with the ballcap and the red baseball sleeves?


Yup. Got him in brisket and chicken...

thats the guy. I didnt know he was a big wig. Just goes to show ya, on any givin day anyone can win.

Jack comes across on TV as a regular guy, especially when he was paired up with Flay. Jack's bio says he's a self taught chef and stresses the quality of the ingredients in cooking.

I can see it now....BBQ-Brethren Cooking Show on FoodTV..........each week different brothers chime in. Brian with a rice dish.....Al with spam.....Mook wandering NoCal in search of sauce.....the possibilities are endless!

Nice job guys.

chad
08-23-2004, 10:13 AM
Damn, wish I had been there. Oh well, my day on food network is coming.

Can't wait to see it. Any clue when it will be on?

We heard 4-5 months -- I believe I heard them say that the people that signed releases (Phil & Rob) will be notified.

Bill-Chicago
08-23-2004, 10:20 AM
Damn, wish I had been there. Oh well, my day on food network is coming.

Can't wait to see it. Any clue when it will be on?

I think you'll be on when you fire your rig up at the restaurant.

cabo
08-23-2004, 10:29 AM
Damn, wish I had been there. Oh well, my day on food network is coming.

Can't wait to see it. Any clue when it will be on?

I think you'll be on when you fire your rig up at the restaurant.


DITTO!!!

brdbbq
08-23-2004, 10:35 AM
"How do you choose your meat?".

Glad I wasn't there for that.

Congratulations All

chad
08-23-2004, 10:39 AM
We got some decent time on the camera, but hinestly dave.... i'd vote for the three stooges more than south park.


You forget the "fark this and that" and the "aw $hit'$" that were going on while the film crew was at adjacent cook sites! :twisted:

That's worthy of South Park! :D

chad
08-23-2004, 10:47 AM
Classic quote from another competitor (which we whupped!):

"Next time I'm just getting a bottle of Bullseye an some honey. Then I'm going to overcook the meat and turn it in. That should win me something!" :D

One thing we really noticed - while there were a lot of Klose rigs and some from Lang, OK Joe, etc. there were also a lot of the plug in, set the thermostat and go to sleep teams there - too. Southern Pride, etc. There were several discussions with other cookers about these "automate" rigs. It's enough to make you consider a Traeger or Badley!! :twisted: All you need is a bag of pellets or "biscuits" an a/c plug and a comfy cot!

kcquer
08-23-2004, 10:47 AM
Quando Omni Flunkus Moritati

What the fark is that?

Red Green mod. It's the possom lodge motto, they say it at the meetings right before the man's prayer. It "translates" to If all else fails play dead.

jt
08-23-2004, 10:51 AM
.....Mook wandering NoCal in search of sauce.....

"Where in NoCal is Mook?"

LOL

cabo
08-23-2004, 11:01 AM
Don’t know much, if anything about “pellet cooking”.
But, seems to me there should be a different category for these “automate rigs”, or is it that I’m not understanding what that means?? Are these rigs wood and or charcoal fired? Because if they are, what’s the difference between them and using a Klose, Bandera etc. with a NU Temp?
Enlighten Please??

BBQchef33
08-23-2004, 11:07 AM
We got some decent time on the camera, but hinestly dave.... i'd vote for the three stooges more than south park.


You forget the "fark this and that" and the "aw $hit'$" that were going on while the film crew was at adjacent cook sites! :twisted:

That's worthy of South Park! :D

Forgot about that.

All morning saturday, we had a steady wind comin at our backs. felt like maybe 8-10 Mph. Everytime i opened the chamber, even for a second, the wind would just rush intot the chamber and temps would crash. I had wings and thighs in the top of the horizontal that i was trying to push. It was a catch22, i had to beef up the heat to push things along and also to carmelize, but that creates the need to move stuff around and turn the wings and thighs a little more often, thus the need to open the chamber.

At one point, i opened the chamber and jsut as i did the wind kicked up a gust and blew right into me. I guess the roving camera saw me opening the chamber and came over. I sensed someone behind me and thought it was Rob. I'm talkin to my self saying and then to "Rob"...... "Sh*t!! , This F*ckin winding wind is killing us. We need a friggin wind break, what if we....." And i turned to speak to rob to suggest we put up the second wall on the tent. When i turned, there was a big ass camera on me.. with a mike....

only thing i can say... "Oh.. hello?" :oops:

brdbbq
08-23-2004, 11:09 AM
only thing i can say... "Oh.. hello?"


Foot in Mouth Mod

chad
08-23-2004, 11:10 AM
The rules say you can use any commercial or homemade rig as long as it burns wood, charcoal, or pellets. Electric rotisseries or fans are allowed. The pellet rigs usually have an auger setup (usually electric) that feeds the fire automatically -- it is also tied to a thermostat that regulates how many or how often to feed the pellets. Other rigs use a thermostat with a fan that "fand the flames" when the temp drops and shuts off when the temp reaches whatever you set.

The automatic feed or the thermostatically controlled fans take most of the fire management decisons away from you -- just set it, fill the hopper, and go to bed. This is what screwed up Al Roker in last years filmed MIM competition -- the storm hit overnight and the a/c was cut off -- the team got up (at the motel) the next morning and when they arrived at the cook site they found that the cooker had gone out (duh!).

I can't believe anyone completely leaving the site unattended. When we were "napping" we had a NuTemp in the tent (across the street) and could hear what was going on at the cook site.

jminion
08-23-2004, 11:19 AM
Pellet cooking is all within the rules, augers and fans are legal and pellets are wood. It does give you the advantage of constent temp range but it still gets down to the fact you have to have the techniques down. You load the hopper with pellets and they are delivered to the firepot either on a time basis or regulated by a thermosat.

badger
08-23-2004, 11:35 AM
interviewer: Your team is Brothers in smoke. Are you guys brothers?
Me: I am NOT related to him.!
Dave: We aren't brothers. He's from Ny and Im from florida and he called me to come up and cook with him but the called me right before the hurricane, and i answered tthe fone and told him we were gonna have a hurricane and i told him that i couldnt give him an answer till after the hurricane and then the hurricane came and we did prettty good with the hurricane cause it was gonna pass us to the south so we made it thru the hurricane and thats when i figured its ok to call him so i had to talk to mama and make sure it was ok with her and she said to go and thats when I said ok im gonna call phil and then i picked up the phone and told him i was gonna come up so we worked out the .......................

Me to interviewer(who at this point was going uh-huh, uh-huh.): This is how we do it in the group.

Me to Dave: Dave, Take a breath.

I was mearly trying to stop you from fainitng on camera.



I heard that David was the quite one of the group. :shock:

brdbbq
08-23-2004, 11:39 AM
interviewer: Your team is Brothers in smoke. Are you guys brothers?
Me: I am NOT related to him.!
Dave: We aren't brothers. He's from Ny and Im from florida and he called me to come up and cook with him but the called me right before the hurricane, and i answered tthe fone and told him we were gonna have a hurricane and i told him that i couldnt give him an answer till after the hurricane and then the hurricane came and we did prettty good with the hurricane cause it was gonna pass us to the south so we made it thru the hurricane and thats when i figured its ok to call him so i had to talk to mama and make sure it was ok with her and she said to go and thats when I said ok im gonna call phil and then i picked up the phone and told him i was gonna come up so we worked out the .......................

Me to interviewer(who at this point was going uh-huh, uh-huh.): This is how we do it in the group.

Me to Dave: Dave, Take a breath.

I was mearly trying to stop you from fainitng on camera.



I heard that David was the quite one of the group. :shock:

Shiiiiittttt

cabo
08-23-2004, 11:43 AM
This is what screwed up Al Roker in last years filmed MIM competition -- the storm hit overnight and the a/c was cut off -- the team got up (at the motel) the next morning and when they arrived at the cook site they found that the cooker had gone out (duh!).

I can't believe anyone completely leaving the site unattended. When we were "napping" we had a NuTemp in the tent (across the street) and could hear what was going on at the cook site.



OK, makes me feel a little better.
Using a thermometer is one thing but,
I still think that all the extra gadgetry (fans, feeding the fire automatically is kinda not exactly according to Hoyle). But, you guys proved, all the gadgetry in the world is no substitute for good old know how.
Hell, use your high tech methods. Don’t even matter if you’ve been on the Today Show, or lost a hundred pounds. It don’t make you any smarter, or a better cook.
The cream will rise to the top.

chad
08-23-2004, 12:51 PM
More and more details and stories surface as I relive the weekend -- speaking of fire management and strategy.

One thing you do is try to estimate the cooking time so that the food is ready on time. We guestimated on the brisket and pork and didn't mind the thought of being a bit early and letting the meat sit in the cooler a while.

So, we fired up the WSMs at about 9:30 or 10:00 pm -- after the smokers settled down the meat went into the cookers and we started messing with the chicken and ribs. Tipping, brining, etc. Oh yeah, we kept saying "we ought to go get some sleep while we can".

Anyway, about 4:00 a.m. we've decided it's time to take a nap -- only problem is we're planning on getting up around 5:00 a.m. to fire up the Klose, etc.

Rob and I crash in his tent in the grass across the street from the cook site and Phil heads for the hotel room (about 100 yards and 6 flights up away). Just before he left us Phil verified the NuTemp was working in the tent and the temps were ok.

Found out about 5:30 when Phil came back that our next door "neighbor" had called him on the phone about 4:15 ranting about our cold cooker, where were we, etc. Phil started explaining that we were using the WSM's :D

I wound up getting up at about 4:55, splashing some cold water on my face, brushing my teeth with bottled water, etc.

Rob rolled out a little after me and we fired up the Klose and when Phil showed up we rinsed the chicken and ribs and started getting them marinaded (chicken) and rubbed (ribs). We all took a big breath and launched into the day that would not end.

Time management is a HUGE part of competition cooking. I'm really glad I got to work on this cookoff before the Southern Brethren debut in October!!

cabo
08-23-2004, 01:25 PM
Hmmmm, Helpfull neighbor mod????

brdbbq
08-23-2004, 01:38 PM
Will someone make a post when this broadcast.

BBQchef33
08-23-2004, 01:55 PM
Sleep?? what was that. ? I got to the room at 4, by the time i got my shoes off and the alarm set fpor one hour later, layed down, bruce called... ARE YOU NUTS.. YOUR SMOKER IS COLD.. WHERE ARE YOU GUYS WAKE UP WAKE UP.. YOU GOTTA START DONT U HAVE BRISKETS.. WAKE UP!!!!

I said "go feel the smokey mountains"... Whatt are the temps.. chambers in gray, meats in white..

221 and 207 he said..... oopss... Sorry..

:) At least he was lookin out for us.!!

then sharon decides to have a conversation with me.. that goes like this.. Keep in mind, there is 2 beds in the room, shes in one with james, I smell like smoke and am gross, decided its better to catch the hour sleep and then a cold shower to wake my ass up. i take the empty bed to catch an hour sleep.

I get into bed. sharonis sleeping... she starts to chat:

what time is it?
415
what time is breakfast?
730-930
James didnt have breakfast today. what time do you have to get up?
500
how much sleep is that
45 minutes
thats not enough. You have to be able to drive home.
I'll get some after turnin
No you wont. you will be partying after turnin..How are you going to function on 45 minutes sleep.
I am down to 40 minutes sleep now.. and if you continue this discussion I will be down to 35.
ok, i'll come there with you. (meanin MY nice empty bed).

(now, keep in mind, sharon was with the kids all day. The hotel was beachfront. She was on the beach the ENTIRE DAY laying in the sun. her outside body temperature was that of a coolered porkbutt. ) I have been working for 20 hours straight. I'm allready hot and stuck to myself. She lays her 180 degree body next to me... I may as well be sleeping inside the Klose. Before I know it, i am hanging off the bed with my pillow on the nightstand.

shes snorin...

i gotta get up in 20 minutes. I know if i go to sleep, im out.. so it was more like.. dont get comfortable.... just get up now... got up, showered and took a 20 minute name sitting up.

spoon
08-23-2004, 02:53 PM
you know the best thing about these competitions - THE STORIES! man, i've been belly laughing for 15 minutes. you could talk me into funding a bretheren team just to get the stories after the fact.

racer_81
08-23-2004, 03:05 PM
my wife tells me that women do not snore, they just make little princess sleeping noises.

BBQchef33
08-23-2004, 03:26 PM
yeah..... princess noises....

did you see the movie "Shrek" ?

brdbbq
08-23-2004, 03:34 PM
my wife tells me that women do not snore, they just make little princess sleeping noises.

Mine saws logs. Know a guy who taped his wife snooring so she would beleive him.

BigAl
08-23-2004, 04:02 PM
Congrats......gretat reading.....only time for one post today....So I gots to make it important..

Was the Brisket Fat Cap down or up?

Jorge
08-23-2004, 04:53 PM
Phil, David, Rob congrats on a great job. Sounds like you had a great time, and the results speak for themselves! The stories are exactly what I needed to read this afternoon! Thanks guys :D

Solidkick
08-23-2004, 06:36 PM
Great accounts of the action! thanks all!

chad
08-24-2004, 09:41 AM
Was the Brisket Fat Cap down or up?


Fat was DOWN! :D

BBQchef33
08-24-2004, 10:01 AM
Was the Brisket Fat Cap down or up?


Fat was DOWN! :D

yeah... after dave reminded me..

Dunno why but first one i put in was cap up(brainfart mod) .... as I'm walkin away, for some reason Dave said "cap down right?"

Oops..... Go back and flip.

Jorge
08-24-2004, 10:20 AM
Was the Brisket Fat Cap down or up?


Fat was DOWN! :D

yeah... after dave reminded me..

Dunno why but first one i put in was cap up(brainfart mod) .... as I'm walkin away, for some reason Dave said "cap down right?"

Oops..... Go back and flip.

Old habbits die hard! I'd still be cooking them that way if it wasn't for this site....not that there's anything wrong with that.... :oops:

jminion
08-24-2004, 11:54 AM
Brisket here is something that I watched this weekend and it took a first.
Choice or better brisket, point on, no trimming of fat execpt for some of the hard fat, injected with a product called Fab B (from theingredientstore.com). Inject from the non-fat side and rub heavy with extra raw sugar. One need to rub fat side at all, and cook fat side down. Cook to 190º internal
and then wrap in foil and place in dry cooler for a min of 2 hours, 4 is better.

When doing turn-in slice off fat and remove the point (reserve the liquid in the foil). The point is chunked or pulled in larger chunks and placed in the box, from the flat is slicled from the center part that is covered by the point while cooking. Those slices are placed over the pulled point and brushed with a mixture of the liquid your reserve and a small amount of sauce.

The Fab B is mixed 2 parts water to one part Fab B, it thickens up a bit. It helps retain moisture and it increases the beef flavor of the brisket.

I have 5 pounds of the Fab B coming, that is how much I like it.

BBQchef33
08-24-2004, 12:10 PM
i did the brisket fat down, bathed the entire brisket in Cider vinegar and let it sit for a minute or 2 to let the pores open. Then rubbed the entire brisket with brown sugar until it was covered with what looked like a syrup. Then rubbed the exposed meat with my rub concoction. Sprayed with apple juice and bourbon throughout the cook. Took them off at 170-175 and drizzled honey over them and a little more rub. Then foiled and brought to 185-190. One of them got away and got a little overdone.

When slicing, i chose to turn in complete slices of flat and point with the fat line intact. I chose the pieces starting at where the layers overlap and got 6 pieces going right into the point. They were so juicy that they shined and didnt need to be brushed or bathed, but while slicing i placed them into the juice pan and sprinkled with accent, then rebuilt the slices in the order they came apart. They were thick slices and were snug in the box.

Took first place too.... gonna stick with this technique. :mrgreen:

BrooklynQ
08-24-2004, 12:26 PM
[quote]
Where's Robs write up?

As usual, my write up is long, but it's here.www.***********************.com

chad
08-24-2004, 12:56 PM
Nice write up.

Arlie is Arlie Bragg! :D

BBQchef33
08-24-2004, 01:01 PM
Some photos are up guys.. There is another whole roll of film due up that i took. these were kind of scattered. apologize for the non digital quality.

BBQchef33
08-24-2004, 01:38 PM
[quote]
Where's Robs write up?

As usual, my write up is long, but it's here.www.***********************.com



Damn, next time someone remind me to just bring a whip.!! or better yet.. Maybe grow in a thin mustache and an armband. Heil!

racer_81
08-24-2004, 01:56 PM
Marquis de Sade Mod???

Anybody know if the Guitarbeque folks are gonna post results?

Bigdog
08-24-2004, 02:00 PM
Congrats bros. on an outstanding showing. Had some take out brisket today that was less than good. Not juicy at all, and mild on the flavor. Thank goodness they make great hot sauce. Did any of the entries use sauce?

chad
08-24-2004, 02:02 PM
Arlie or someone from KCBS should post them. Unfortunately I have no idea where they would be posted.

BigBelly
08-24-2004, 02:06 PM
OMG that write up was hilarious! I sure would love to know when they will be airing that program so I can see your ugly mugs on TV!

BrooklynQ
08-24-2004, 02:33 PM
[quote]
Where's Robs write up?

As usual, my write up is long, but it's here.www.***********************.com


Damn, next time someone remind me to just bring a whip.!! or better yet.. Maybe grow in a thin mustache and an armband. Heil!

Phil, you got the wrong impression man. In no way did I feel that you were being a dictator or over bearing at all. I guess I didn't express my thoughts properly.

BBQchef33
08-24-2004, 03:45 PM
[quote]
Where's Robs write up?

As usual, my write up is long, but it's here.www.***********************.com


Damn, next time someone remind me to just bring a whip.!! or better yet.. Maybe grow in a thin mustache and an armband. Heil!

Phil, you got the wrong impression man. In no way did I feel that you were being a dictator or over bearing at all. I guess I didn't express my thoughts properly.

Well....but this one line bugs me..
You wrote
"There was nothing that I did that helped win that contest.".

You are so far from the truth. There is no way we could have even placed without your help.... and Daves and Mine. We were functioning as a team. Right at the beginning i said we'll go with what I know unless someone has a secret weapon. No one spoke up so i went with what i am familiar with. But no team can function without a support staff. If there are 4 cooks, you still need a support staff of at least 3. In this case, yeah i was cookin, but i was also freaking out, getting lost, tripping over myself and becoming totally derailed. Everyone there did what had to be done and each of us kept the other on track. I jumped track a few times because of the events that happened last week and you and dave got me focused and back on track. At one time while slicing the meat, it started bleeding across the cutting board. All I saw was the blood and I froze... Flashback to the site last week in front of my truck. I was about to have a meltdown... You came back and bitchslapped me... "We need the other brisket.. That one is no good". YOU explained how judges look at the brisket. I was not aware of that(accordian thing).... I went with your judgement and we won first. You dont think thats a contribution to our win? You were 1/3 of a winning team and also flew solo on the presentations. The only thing i did was fluff up the pork with you...The ODD number of pieces was something that was told to me about doing presentation boxes. Always put an odd number in.. like in floral arrangments. I was relaying those words.

We all put alot of sweat into those 2 days, and no one person is responsible, its a team effort.. the glory goes to each of us. I couldnt do that alone and I'd be part of that same team anyday.

Solidkick
08-24-2004, 04:44 PM
Just curious, what was the scoring on the ribs and pork butt?

And BQ, you played a very vital role in the team process. Someone has to step and and make the final call for the team, and you go with it.
You gave very valuable input, which is all a team member can ask be asked for.

Excellent job team!

BBQchef33
08-24-2004, 04:51 PM
Just curious, what was the scoring on the ribs and pork butt?


Appearance / Taste / Tenderness

brisket 556 998 676 788 789 899
chicken 777 788 967 887 998 988
pork 747 768 878 777 878 777
ribs 989 756 888 788 887 758

Solidkick
08-24-2004, 05:04 PM
Starting at a "6", the scores really don't look that bad.....
Wonder if maybe your pork entry was the first one judged in the group and they left some lee way.

Ribs: looks more like personal preference scoring. 989 to a 756?
Judges 3,4 and 5 show more consistent numbers. I'd venture to say this is more inline with how they really were.

BBQchef33
08-24-2004, 06:01 PM
forgot.... low scores are dropped.

jminion
08-24-2004, 07:02 PM
What was your total score cause that is the best indicator of the way the judging went overal. A total of 640 or higher has been winning competitions all over the country this year.

icemn62
08-24-2004, 08:24 PM
I have never been involved in a competition before, but I do know about team work. It would seem to me, that there was a leader on site. A good leader, because he allowed / encouraged the other members of the tam some input. The secret to sucess is organization, delegation, and someone willing to stand in front and say my call. This is what I thought as I was reading these post. Sounds like you guys had a great time, enjoyed yourselves. Most of all the Brethren put on a fine showing and proved they know what they are doing with the smoke. Truly, BROTHERS IN SMOKE.

My .02 worth

[quote]
Where's Robs write up?

As usual, my write up is long, but it's here.www.***********************.com


Damn, next time someone remind me to just bring a whip.!! or better yet.. Maybe grow in a thin mustache and an armband. Heil!

Phil, you got the wrong impression man. In no way did I feel that you were being a dictator or over bearing at all. I guess I didn't express my thoughts properly.

Well....but this one line bugs me..
You wrote
"There was nothing that I did that helped win that contest.".

You are so far from the truth. There is no way we could have even placed without your help.... and Daves and Mine. We were functioning as a team. Right at the beginning i said we'll go with what I know unless someone has a secret weapon. No one spoke up so i went with what i am familiar with. But no team can function without a support staff. If there are 4 cooks, you still need a support staff of at least 3. In this case, yeah i was cookin, but i was also freaking out, getting lost, tripping over myself and becoming totally derailed. Everyone there did what had to be done and each of us kept the other on track. I jumped track a few times because of the events that happened last week and you and dave got me focused and back on track. At one time while slicing the meat, it started bleeding across the cutting board. All I saw was the blood and I froze... Flashback to the site last week in front of my truck. I was about to have a meltdown... You came back and bitchslapped me... "We need the other brisket.. That one is no good". YOU explained how judges look at the brisket. I was not aware of that(accordian thing).... I went with your judgement and we won first. You dont think thats a contribution to our win? You were 1/3 of a winning team and also flew solo on the presentations. The only thing i did was fluff up the pork with you...The ODD number of pieces was something that was told to me about doing presentation boxes. Always put an odd number in.. like in floral arrangments. I was relaying those words.

We all put alot of sweat into those 2 days, and no one person is responsible, its a team effort.. the glory goes to each of us. I couldnt do that alone and I'd be part of that same team anyday.

BrooklynQ
08-24-2004, 09:09 PM
Ok, this has taken on a life of its own. If any of you read my post as a shot to Phil or Dave, then you read it wrong or I didn't get my thoughts out properly.

Let me try to explain what I meant. When Phil asked me to join the team, I said that as far as I was concerned, he was the boss and my job was to make him look good. I had no problems at all with Phil calling the shots at anytime. Phil was the one putting up ALL of the money. He's the one with the equipment He's the one with the winning track record. If I made him out to be a dictator, well then I painted the story with too heavy a brush.

Was I down playing my contributions? Not in my opinion. I’m not down playing Dave’s contributions, he worked his ass off. He was much more involved in the fire control and actual cooking than I was. But, at the end of the day, my opinion was and is that Phil is the guy who pulled this victory off.

And hell yeah, I'd do it again anytime, any day, with these guys.

Dave and Phil, if you want to get into this more, let’s do it privately.

BBQchef33
08-24-2004, 10:17 PM
hey.. bottom line here ladies... WE HAD A GREAT TIME AND WE WON TO BOOT. I'd team up with you 2 in a heartbeat wheather i'm cookin tending fire or doing support. Dont matter.. if the judges like the stuff, then WE did it!! Nuff said on this topic.

Team hug!!!! But it does open up another good topic I have been meaning to put together. All based on past experience. Stay tuned.

parrothead
08-24-2004, 10:53 PM
The only thing i did was fluff up the pork with you.

Fluffer mod.

parrothead
08-24-2004, 10:54 PM
Always put an odd number in.. like in floral arrangments. I was relaying those words.


Sounds like my mom.

parrothead
08-24-2004, 10:59 PM
If I made him out to be a dictator, well then I painted the story with too heavy a brush.

I did not see it that way. I just thought you played yourself down too much.

Still a good write up.

Bill-Chicago
08-25-2004, 07:38 AM
Wow.

You guys like to hear yourself talk at night.

Breath brothers, you'll never catch up.

BBQchef33
08-25-2004, 08:15 PM
We're In The Window!!!! Dave reminded me of this in the other thread.

Thats Dave yelling at me to stop being a goofball.

i was glazing the chicken. Wasnt happy with how the skin was coming along and we were running out of time. I needed more heat. Decided to throw a grate in the firebox and do it over the coals. All along i've been doing it in the hotspot in the chamber. Dave kept a big pile of hot coals going right up against the chamber opening to gimme the high heat i needed. Still wasnt happy..
So about 5 minutes before turnin i decide to do it over the hot coals.... Im juggling hot grates and foirebox doors.

Dave starts yellin

NO NO NO NO WE'RE IN THE WINDOW. DON'T START EXPERIMENTING...... WE - ARE - IN - THE -WINDOW!!!!! MOVE MOVE MOVE!!!! .....

SOUTHERN BRETHREN BITCHSLAP MOD.

I dropped the grate onto the woodpile and got back to what i was SUPPOSED to be doing.

In retrospect, that fire was so hot, it probably would have ignited the chicken. It would have been nice and crispy for sure.

chad
08-25-2004, 08:22 PM
:D I had the chamber at 500 degrees one time when Phil wasn't looking! Insipient chamber flash fire mod!! Flames were coming into the chamber like I had a burner in the firebox!

Shut the dampers and chimney and opened the firebox to spread the coals for a bit and (there was no food in at this time) bring it down to a toasty 300. Then regulated it back up to 400 or so -- Phil wanted HOT then by cracky he was gonna be SMOKIN' :twisted:

BrooklynQ
08-25-2004, 09:47 PM
what no experiments at turn in time?

This was just after the visit from the food network pretty boy. No wonder we were almost late with the chicken.

parrothead
08-25-2004, 10:14 PM
pretty boy.

Something we should know?

BrooklynQ
08-26-2004, 08:23 AM
pretty boy.

Something we should know?

wait for the show. cooks gone wild.