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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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11-19-2009, 03:31 PM | #1 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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Down time till next comp
Okay I have posted this on a couple other forums. Just thought I would get your thoughts.
Okay I have 12 weekends before our next contest. You take out 1 weekend for Thanksgiving, 2 weekends for Christmas ( we always have several houses to visit), 1 weekend for a class, My Dads birthday is on a weekend so we will go and eat out. That now leaves only 8 weekends for practice cooks and then back at it. So how much time do you have or what is you practice time look like? |
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11-19-2009, 03:37 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I won't start cooking again uintil after the New Year. Then I will play with some things... More for flavors than for practice... Cause if I don't know how to cook the 4 meats by now, I will never know...
For now, I am practicing on my turkey fryer.... Trying to think up things to cook in oil!!!!
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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11-19-2009, 03:45 PM | #3 | |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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11-19-2009, 03:51 PM | #4 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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I have till mid May to figure out chicken, I will probably cook chicken just about every weekend till then. I will throw in a brisket,butt or some ribs in just to keep in touch with them.
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11-19-2009, 03:52 PM | #5 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I'll help you out David. Once you think you have the flavors down. Send me the samples and I will let you know what I think....
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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11-19-2009, 04:05 PM | #6 | |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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Quote:
Off subject did you ever get a letter from me? |
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11-19-2009, 04:16 PM | #7 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Quote:
I'd eat one bite... That's about all I can eat of mine.... I'll slave cooking a "test" brisket all night long to eat one half of a slice of brisket... Yes, I received it. It's in my briefcase...
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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11-19-2009, 04:18 PM | #8 | |
Full Fledged Farker
Join Date: 10-29-08
Location: Bartlett, IL
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Quote:
Onion rings, okra, fries, cheese sticks, mushrooms i have even made potato chips. Corn on the cob is as well. When you have it all set up these are very easy and only take a few minutes to cook. |
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11-19-2009, 04:22 PM | #9 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Quote:
Tater tots with a nice sea salt and garlic grind on them.... MMmmmmmm That is my favorite thing that I made from last weekend. The deep fried bolony was a waste of time. Looked awesome, didn't do anything for it, except a nice crust...
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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11-19-2009, 04:31 PM | #10 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Fried ribs.
Fried prime rib. We might stretch it and have eight weekends off, but a couple of those are going to have to be devoted to making sauce. Eight weeks off isn't enough, unless I'm spending them on Kauai.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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11-19-2009, 05:59 PM | #11 | |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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Quote:
RIB EYES
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Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
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11-19-2009, 06:31 PM | #12 |
is one Smokin' Farker
Join Date: 09-09-08
Location: Red Lion, PA
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Like Sal, we don't start until next May. And like Sal, will be working on Chicken, but need work on pork too. I wish we could get our stuff on a plane and get down to Florida for a comp.
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Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG] |
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11-19-2009, 06:32 PM | #13 |
Knows what a fatty is.
Join Date: 11-20-08
Location: Springfield MO
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Mr Bouska,
Clark Kent only competed in a handful of events this year (6)---but can't recall getting to cook much in between or practice much--some of our practice happened during the competitions. Personally, I like to cook alot of different stuff outside--helps me relax and get my Mojo back in tune. I just built the Clark Kent Test Kitchen in the back yard--which will have a hot tub located close to the Kooker (Kingfisher)--so I can keep an eye on the temps of course! I normally like to work on rubs and sauce in the winter-- Clark |
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11-19-2009, 06:37 PM | #14 | |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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11-19-2009, 07:10 PM | #15 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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David,
Based on your showing this past year, you don't need to practice. That would be a great Christmas present for the rest of us who contribute to your purse. Me, I just bought some I+G and plan on diligently endeavouring to perserve. Mack |
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