Announcing a Pretty Good BBQ 2010 - Page 5

Derek · 03-30-2010, 01:04 PM

Quote:

Originally Posted by sfisch

Derek,
to soak everything in, you really need to get there Saturday afternoon and plan on staying up all night with everyone. You will get a wealth of information and experience from a whole bunch of good cooks w/ a variety of cooking equipment. It may help you decide what kind of cooker you actually want to buy.
Sorry I can't make it this year.

Scott

That's what I'll probably end up doing. However I will be coming a day early it will be a long trip and I need to rest the night before!

sfisch · 03-30-2010, 01:23 PM

Bubba, Mike and I drove in a motorhome last year, took us about 3.5 hrs if I remember right from the Detroit area.
Add about 3 hrs on from Traverse and you should be fine leaving Saturday about 8-9 am. That puts you there late afternoon when everyone is setting up.

Have fun
Scott

Divemaster · 03-30-2010, 01:34 PM

Ya know, if Derek wants to come down on Friday and be all rested so he can unload and set up all of our equipment on Saturday, that's fine with me!!!!

BBQ Bandit · 03-30-2010, 01:58 PM

Quote:

Originally Posted by Divemaster

Ya know, if Derek wants to come down on Friday and be all rested so he can unload and set up all of our equipment on Saturday, that's fine with me!!!!

Planning on driving down Friday... a 10 hour drive would kill me if I had to drive, set-up, and cook same day.

He can unload my trailer too.... j/k

The Pigman · 03-30-2010, 07:44 PM

Dont have to bring a cooker you can help.......You can help me learn how to cook

Quote:

Originally Posted by bobaftt

I would love to do it. Let me see if I can get that Friday off? Anyone going through chattanooga that I could ride with? Do we all need to bring cookers or could I just help?

The Pigman · 03-31-2010, 08:51 AM

How the events are ran-----

Curt and patrick back up a truck with 1,200lb of meat in the bed and say here it is..........and somehow it all gets cooked.

Quote:

Originally Posted by Derek

For the first time around I'm going to eat not cook, I like to see the events are ran. But if you give me an apron and a chef's I may help out a bit....

cmcadams · 03-31-2010, 09:38 AM

Quote:

Originally Posted by The Pigman

How the events are ran-----

Curt and patrick back up a truck with 1,200lb of meat in the bed and say here it is..........and somehow it all gets cooked.

Roger's got it right! :)

Actually, it won't be as bad this year. We're only doing 700-750 lbs of meat this year, instead of 1200.

sfisch · 03-31-2010, 10:18 AM

Yeah what Roger said and I know there are pictures floating around to prove it!

Scott

The Pigman · 03-31-2010, 07:20 PM

Scott see if you can get the pilot to do a flyby.

Quote:

Originally Posted by sfisch

Yeah what Roger said and I know there are pictures floating around to prove it!

Scott

hogsbreath · 04-03-2010, 10:47 AM

Quote:

Originally Posted by harbormaster

i think curt is going to have arby's delivered on sturday night for dinner.

mmmmmmmm.....arby's.........mmmmmmmm!

Divemaster · 04-07-2010, 01:14 PM

Just about a month away... Is every one ready?

cmcadams · 04-07-2010, 04:27 PM

I'm ready... almost. I have to call to get a better quote on tshirts, but should have the price tomorrow!

BBQ Bandit · 04-07-2010, 04:34 PM

Quote:

Originally Posted by Divemaster

Just about a month away... Is every one ready?

Sointenly (Stooges mod)
Bring on the dancing goils!

The Pigman · 04-07-2010, 07:34 PM

Ready................Willing...............Able

On page 3 of cookbook so hoping I learn in the next 30 days.

Quote:

Originally Posted by Divemaster

Just about a month away... Is every one ready?

bobaftt · 04-16-2010, 08:44 AM

I am definately in. How does the timeline work? Show up in the early afternoon and help set up and then help cook?

03-30-2010, 01:23 PM	#62
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan	Bubba, Mike and I drove in a motorhome last year, took us about 3.5 hrs if I remember right from the Detroit area. Add about 3 hrs on from Traverse and you should be fine leaving Saturday about 8-9 am. That puts you there late afternoon when everyone is setting up. Have fun Scott __________________ Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817

03-30-2010, 01:34 PM	#63
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Ya know, if Derek wants to come down on Friday and be all rested so he can unload and set up all of our equipment on Saturday, that's fine with me!!!! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-31-2010, 10:18 AM	#68
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan	Yeah what Roger said and I know there are pictures floating around to prove it! Scott __________________ Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817

04-07-2010, 01:14 PM	#71
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Just about a month away... Is every one ready? __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

04-07-2010, 04:27 PM	#72
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I'm ready... almost. I have to call to get a better quote on tshirts, but should have the price tomorrow! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-16-2010, 08:44 AM	#75
bobaftt is one Smokin' Farker Join Date: 04-12-08 Location: Chattanooga TN	I am definately in. How does the timeline work? Show up in the early afternoon and help set up and then help cook?

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