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Unread 10-30-2010, 07:08 AM   #73
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Join Date: 12-15-07
Location: England
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I still gotta go with a rig that smokes, grills and has a hot holding area.

First thing on site is my cooker, she get's fired up and the smoking begins. We then start setting everything up for the event and chill. After the smoking is done it get's placed in the hot holding where the beans are cooking then the grilling begins. The heat get's ramped up and the second drum of charcoal is lit. Now we begin to slice the joints and either return to the hot holding of chafing dishes. the beans are set out next then everything that was grilling hits the table and service begins.

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009
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