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Unread 04-02-2005, 05:07 PM   #7
The_Kapn
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Both Mike and I have the BSKD's, still working on modding them out completely, any other advice on gear we should acquire before hand. Any advice or comments are welcome and incouraged
.
John--
Why, pray tell, are you waiting till next year?
If you have 2 BSKD's, you are more than ready
Actually, one is plenty. Most Backyard events are ribs and chickie (though they do vary) and a BKSD will cook up several slabs and 20 chickie thighs to select from. You will have room left over for a ton of ABTs and Fatties to munch on. Those meats even use the same basic temps, with the chickie being a bit higher, but close enough--they need to be on the bottom (hotter part) anyway.
Heck, if it is Ribs and Chickie, you can get a good nights sleep and light the fire at 5AM or so to make normal turn-in times. What a deal
You will need some bus tubs or something to wash up in and some way to heat water. Turkey fryer heats water great. Need a card table and a couple of chairs for personal comfort and snacks/etc. Obviously need a couple of coolers including a dry cooler to hold the ribs.

Don't stress over secret or special spices and rubs. Just pick a stock one you like, tweak it a bit if you feel the need, and go cook! The exotics are used by the SuperStars and I bet alot of them just tweak stock stuff anyway. For the Chickie, marinate them a couple of hours in a good Italian Dressing. Could not be easier

Ya got the equipment. Like Emeril says--"This ain't Rocket Science here...".

You live in the center of the FBA circuit and there are many more events near you this year.

SO--GO COOK and have fun!

JMHO.

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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