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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-01-2008, 07:55 PM | #1 |
Full Fledged Farker
Join Date: 06-14-06
Location: ftcollins,Co
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Spares for dinner and comp practice.
Well I did the St louis cut on the spares and cooked them up. Got a little overdone. Bones fell off when I tried to pick them up. But tasted great. Had a hard time finding some for the box. Here are some pics. Let me know about the comp box please. Also took the trimmings and cut them up for snacks. MMMM sirache.
I need practice taking photos also.
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CHIBI-Q comp team. Vertical insulated charcoal dropping clone. Homemade offset. Traeger LilTex for winter cheating. <>< Remember when you get in the storms of life that's when you have to learn to dance in the rain. |
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06-01-2008, 08:43 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Great looking ribs! To me the box would look better if the ribs were up closer to the top. Maybe more lettuce under the meat? Just my $0.02
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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06-01-2008, 08:47 PM | #3 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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I dont care what the judges say, that looks delicious to me!
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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06-01-2008, 08:49 PM | #4 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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trim the lettuce. they look a bit dry. Maybe mix in a little honey with some sauce for a shinier glaze.
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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06-01-2008, 08:52 PM | #5 |
Full Fledged Farker
Join Date: 06-14-06
Location: ftcollins,Co
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The ribs are anything but dry. I really suck at pictures.
Was thinking of using honey in my glaze though.
__________________
CHIBI-Q comp team. Vertical insulated charcoal dropping clone. Homemade offset. Traeger LilTex for winter cheating. <>< Remember when you get in the storms of life that's when you have to learn to dance in the rain. |
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06-01-2008, 09:17 PM | #6 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I am thinking like a judge here. People eat with their eyes. Even if it is tender and not dry 1st impressions are hard to change.
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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06-02-2008, 05:37 AM | #7 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Ribs look good! Trim up the lettuce.
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Jim |
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06-02-2008, 08:06 AM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I'd eat them!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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