Questions for the royal

Jeff_in_KC · 07-25-2005, 02:58 PM

Of course this doesn't need any further explanation at all...

I just want to say I'm so pumped for the Royal, I can't stand it!!! You guys always look like you're having so much fun, I can't wait to get involved. What better place to cut your competition teeth than the Grandaddy? And what better place to introduce the world to my babybacks? Lucky world!

spicewine · 07-25-2005, 03:15 PM

You Go Girl !!! Maybe I will see ya there!!

Jeff_in_KC · 07-25-2005, 03:40 PM

I hope so! All you other MoFo's gotta be there to see me in my first contest! :) I'm making my home brew and kegging it! Man, I'm already feeling tighter than ol' Kick a week before a contest! LOL!

Solidkick · 07-25-2005, 06:00 PM

Quote:

I'm already feeling tighter than ol' Kick a week before a contest!

HEY!! I resemble that remark!!

Best of luck to ya, for sure! I don't know yet if we'll be cooking at the AR, but I'm sure we might be able to run up on Saturday for a visit. You know, Sweet T has experience with turn in boxes.....

Jeff_in_KC · 07-27-2005, 10:16 AM

The Royal is having a sausage competition and I'm curious... when they say "sausage", they're probably not refering to fatties are they? Or could I do some sort of a fatty mod to make it interesting? I signed up for it because they didn't charge extra but now I'm wondering if it is more along the lines of the stuffed skin type sausage you make up on your own. Can someone fill me in on this? Thanks!

parrothead · 07-27-2005, 10:53 AM

I had the same thing at cometition 2 weeks ago. Did not really get any straight answers. I turned in a plain old maple fatty with nothing done to it and took 4th place out of 63 teams. Got me some cash out of it also. Go with a maple fatty. For right now it will be unique enough to be different. Not sure about a few years from now.

VitaminQ · 07-27-2005, 10:56 AM

I saw a fatty when I was judging Art of Barbecue in Tulsa in June. I didn't know what it was at the time, but I sure liked it.

Jeff_in_KC · 07-27-2005, 11:18 AM

Cool! Maple fatties it is then! And you're right... I don't think most people know what it is. Of course I've gotten the weird looks when I've told people I smoke fatties! The maple ones absolutely rock... I'd be impressed if I was a judge! Thanks, guys!

Qczar · 07-27-2005, 01:50 PM

Has anyone ever (might be a dumb question?) used plain old raw sausage meat, doctor it up with spices and drizzle some maple syrup on it before rolling into a fatty?

I just can`t get past using the mass produced pre rolled fatty mod.

Hell, mustard goes with sausage. Maybe a honey mustard version? I`ll be trying that one next burn.

icemn62 · 07-27-2005, 03:34 PM

Quote:

Originally Posted by xczar

Has anyone ever (might be a dumb question?) used plain old raw sausage meat, doctor it up with spices and drizzle some maple syrup on it before rolling into a fatty?.

I did something like this once when I was stuffing peppers ofr the smoker. I had a lot of the meat left over, so I rolled it into a loaf like shape and put it in the smoker. Tasted okay, but thought I rolled it too tight.

Jeff_in_KC · 07-27-2005, 04:28 PM

BTW... I'm sure some of you have thought of it already (haven't seen recipes in awhile) but last time I did ABTs in my chili grill, I mixed together that new whipped garlic and spice cream cheese and a bit of the whipped onion and chive cream cheese and stirred in a finely chopped fatty section! Then stuffed the peppers! Awesome!

chad · 07-27-2005, 04:43 PM

Moderator comment:

Gents: Keep it on topic or it goes bye-bye. :D

Jeff_in_KC · 07-27-2005, 07:13 PM

Sorry Chad...

Jeff_in_KC · 07-27-2005, 07:21 PM

Made it barely under the gun for the Royal sign up. It looks like by Friday, they'll be full so if you're thinking about it... git r done! And also, not bad for a competition rookie, I've already gotten two sponsor companies today... one for $250 and another for $100. My wife is going to talk to her boss tomorrow about at least another $100. This could end up being pretty cheap for us! Sorry to boast but I'm pretty pumped about all this since it's my first contest!

frognot · 07-27-2005, 08:58 PM

Jeff, best of luck! keep us posted.

07-25-2005, 02:58 PM	#1
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Questions for the royal Of course this doesn't need any further explanation at all... I just want to say I'm so pumped for the Royal, I can't stand it!!! You guys always look like you're having so much fun, I can't wait to get involved. What better place to cut your competition teeth than the Grandaddy? And what better place to introduce the world to my babybacks? Lucky world! __________________ KCBS Member #14287

07-25-2005, 03:15 PM	#2
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	You Go Girl !!! Maybe I will see ya there!! __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

07-25-2005, 03:40 PM	#3
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	I hope so! All you other MoFo's gotta be there to see me in my first contest! :) I'm making my home brew and kegging it! Man, I'm already feeling tighter than ol' Kick a week before a contest! LOL! __________________ KCBS Member #14287

07-27-2005, 10:16 AM	#5
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Competition Sausage Question... The Royal is having a sausage competition and I'm curious... when they say "sausage", they're probably not refering to fatties are they? Or could I do some sort of a fatty mod to make it interesting? I signed up for it because they didn't charge extra but now I'm wondering if it is more along the lines of the stuffed skin type sausage you make up on your own. Can someone fill me in on this? Thanks! __________________ KCBS Member #14287

07-27-2005, 10:53 AM	#6
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	RE: Competition Sausage Question... I had the same thing at cometition 2 weeks ago. Did not really get any straight answers. I turned in a plain old maple fatty with nothing done to it and took 4th place out of 63 teams. Got me some cash out of it also. Go with a maple fatty. For right now it will be unique enough to be different. Not sure about a few years from now. __________________ Greg American Picker Blog

07-27-2005, 10:56 AM	#7
VitaminQ is One Chatty Farker Join Date: 06-29-05 Location: Dallas, TX	RE: Competition Sausage Question... I saw a fatty when I was judging Art of Barbecue in Tulsa in June. I didn't know what it was at the time, but I sure liked it. __________________ Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q

07-27-2005, 11:18 AM	#8
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	RE: Competition Sausage Question... Cool! Maple fatties it is then! And you're right... I don't think most people know what it is. Of course I've gotten the weird looks when I've told people I smoke fatties! The maple ones absolutely rock... I'd be impressed if I was a judge! Thanks, guys! __________________ KCBS Member #14287

07-27-2005, 01:50 PM	#9
Qczar Full Fledged Farker Join Date: 02-10-04 Location: NorthEastern, PA	RE: Competition Sausage Question... Has anyone ever (might be a dumb question?) used plain old raw sausage meat, doctor it up with spices and drizzle some maple syrup on it before rolling into a fatty? I just can`t get past using the mass produced pre rolled fatty mod. Hell, mustard goes with sausage. Maybe a honey mustard version? I`ll be trying that one next burn. __________________ THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander

07-27-2005, 04:28 PM	#11
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	RE: Re: RE: Competition Sausage Question... BTW... I'm sure some of you have thought of it already (haven't seen recipes in awhile) but last time I did ABTs in my chili grill, I mixed together that new whipped garlic and spice cream cheese and a bit of the whipped onion and chive cream cheese and stirred in a finely chopped fatty section! Then stuffed the peppers! Awesome! __________________ KCBS Member #14287

07-27-2005, 04:43 PM	#12
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	RE: Re: RE: Competition Sausage Question... Moderator comment: Gents: Keep it on topic or it goes bye-bye. :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

07-27-2005, 07:13 PM	#13
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	RE: Re: RE: Competition Sausage Question... Sorry Chad... __________________ KCBS Member #14287

07-27-2005, 07:21 PM	#14
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Made it barely under the gun for the Royal sign up. It looks like by Friday, they'll be full so if you're thinking about it... git r done! And also, not bad for a competition rookie, I've already gotten two sponsor companies today... one for $250 and another for $100. My wife is going to talk to her boss tomorrow about at least another $100. This could end up being pretty cheap for us! Sorry to boast but I'm pretty pumped about all this since it's my first contest! __________________ KCBS Member #14287

07-27-2005, 08:58 PM	#15
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Jeff, best of luck! keep us posted. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

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