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Old 03-06-2014, 03:38 PM   #196
Whistler
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I swear one of you farkers proposed cooking KCBS style ribs, but I can't find who. I would be interested in this if someone is coming that competes and gets calls on the regular. Would be good to see what all the hubbub is about that goes on in the comp forum

Then we can maybe also have someone do some of their famous good ol' backyard ribs, if that is someone's specialty...

Any takers?
Ha! Good luck on that one peeps, tantamount to asking for volunteers to navigate the minefield.

Mine fall off the bone and are served without sauce, because that's right and natural.
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Old 03-06-2014, 04:03 PM   #197
peeps
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Ha! Good luck on that one peeps, tantamount to asking for volunteers to navigate the minefield.

Mine fall off the bone and are served without sauce, because that's right and natural.
I swear someone volunteered for it. I'll find it sometime...

I cook mine similar but will lightly sauce occasionally because I get a craving sometimes for slightly sloppy ribs...

Ahhh...it was in my covert Q-Talk thread...

http://www.bbq-brethren.com/forum/sh...6&postcount=58

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Originally Posted by DaveAlvarado View Post
I just signed up in the "I'll be there" thread.

I've got a couple 22" WSMs I can bring. I doubt I'd use them both to cook for the group. If somebody who can't bring a smoker wants to cook, you're welcome to call dibs on one.

As for food, I'm thinking I'll either do some KCBS-style ribs or some carnitas breakfast tacos. Or maybe both.
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Old 03-06-2014, 04:49 PM   #198
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Carnitas!
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Old 03-07-2014, 08:56 AM   #199
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I swear one of you farkers proposed cooking KCBS style ribs, but I can't find who. I would be interested in this if someone is coming that competes and gets calls on the regular. Would be good to see what all the hubbub is about that goes on in the comp forum

Then we can maybe also have someone do some of their famous good ol' backyard ribs, if that is someone's specialty...

Any takers?
My ribs are always top 10. If I make it I'll burn a rack or two in Colt if that is okay (and no one is opening the door every 10 seconds).

Be advised that I do NOT cook sweet arse ribs.
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Old 03-07-2014, 09:16 AM   #200
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My ribs are always top 10. If I make it I'll burn a rack or two in Colt if that is okay (and no one is opening the door every 10 seconds).

Be advised that I do NOT cook sweet arse ribs.
That would be just fine on all counts!
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Old 03-07-2014, 08:48 PM   #201
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But who is gonna do the Smoked Peaches?
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Old 03-07-2014, 08:49 PM   #202
peeps
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Peaches???

BTW...working on finishing that bottle of Cabo from November tonight
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Old 03-08-2014, 10:50 AM   #203
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Talked with Brian (Totally Basted) this weekend and will be sharing his Akorn. I'm leaning towards tritip and pulled pork at this point and he will probably do some hot wings (but will let him post it when he decides). Might have to make a run to little d (peep's turf) and get some Fischer's sausage. Been too long since I've grilled some of that.

Mrs Frognot will be doing a dessert or two and sides as needed.
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Old 03-10-2014, 10:24 AM   #204
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Originally Posted by frognot View Post
Talked with Brian (Totally Basted) this weekend and will be sharing his Akorn. I'm leaning towards tritip and pulled pork at this point and he will probably do some hot wings (but will let him post it when he decides). Might have to make a run to little d (peep's turf) and get some Fischer's sausage. Been too long since I've grilled some of that.

Mrs Frognot will be doing a dessert or two and sides as needed.
It isn't too much of a detour to run into Denton to Metzler's to grab some sausage. If you can't work that out, let me know and I can pick some up for you.

So, folks, whatcha cookin'?

Looks like a handful of you have figured out the spreadsheet and filled it out accordingly based on your plans.

How about the rest of you? If you have issues, just post up what you plan to make and I can fill out the sheet for ya...just tell me.

Fill me out (click)!
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Old 03-10-2014, 01:08 PM   #205
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It isn't too much of a detour to run into Denton to Metzler's to grab some sausage. If you can't work that out, let me know and I can pick some up for you.
Thanks for the kind offer. Me & Mrs Frognot might make a run to the lake & scope out campsites in a week or two and will probably have dinner with some friends in Denton that day.

Hoping we have some weather in April like today. Man, it's nice out (however i gotta work tonight so am heading to bed for a nap).
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Old 03-10-2014, 01:10 PM   #206
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Thanks for the kind offer. Me & Mrs Frognot might make a run to the lake & scope out campsites in a week or two and will probably have dinner with some friends in Denton that day.

Hoping we have some weather in April like today. Man, it's nice out (however i gotta work tonight so am heading to bed for a nap).
Fingers crossed for good weather! Yesterday turned out nice for having a gloomy start. We had dinner on the patio

Just let me know if I need to help ya grab anything.
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- [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates
- [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS)

[B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]
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Old 03-10-2014, 01:24 PM   #207
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Originally Posted by peeps View Post
I swear one of you farkers proposed cooking KCBS style ribs, but I can't find who. I would be interested in this if someone is coming that competes and gets calls on the regular. Would be good to see what all the hubbub is about that goes on in the comp forum

Then we can maybe also have someone do some of their famous good ol' backyard ribs, if that is someone's specialty...

Any takers?
I would be happy to do ribs. I get a pretty good response from them. Here is the last rack that I smoked.

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Old 03-10-2014, 03:32 PM   #208
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Nice Erbman. If you think they are good, I bet we'll agree.
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Old 03-10-2014, 04:23 PM   #209
peeps
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Originally Posted by erbeman View Post
I would be happy to do ribs. I get a pretty good response from them. Here is the last rack that I smoked.
That works for me...
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- [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates
- [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS)

[B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]
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Old 03-10-2014, 11:49 PM   #210
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YA Peaches like ole Myron did on Craig Ferguson show .........

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