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Unread 12-03-2012, 11:17 AM   #25
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Pete and I have talked a few times, comparing notes. They're mustard on folks, whereas I'm a marinade the ribs type, otherwise we're almost identical, including the foil, but they put a little more A/J than I do because I've already marinaded mine in A/J/water... Depending on temps, BB's, +- 4 hours total. They do 2 out of foil, 2+- in foil, with 15 at end. I do 1.5 out of foil, 2.5 in foil, and I'll just brush on the very hot sauce at the end (the set up time in the box is plenty, IMHO). I knew our rubs were very similar, and they are. Mine has less sugar in it...
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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