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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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Old 05-19-2005, 05:59 PM   #1
Found some matches.
Join Date: 02-10-04
Location: Fort Smith, Arkansas
Default Bandera cooking in the Bordertown Bash

Last weekend at Fort Smith, on the banks of the Arkansas River, was held the Bordertown Bash, a KCBS sanctioned event. Amidst the brilliant chrome and fire truck red trailers, the coal black big as a car smokers stood a man and his Bandera, burning tiny chunks of wood and charcoal. I am that man.
Around 10 pm a thunderstorm, bred in the desolate wastes of Oklahoma, crossed the border to destroy BBQ and all it stood for. I pulled my Bandera under the 10' by 10' canopy I had, cut holes in the side of a coffee can, placed it over my smokestack so the rain wouldn't get in, and the heat wouldn't burn a hole in my shelter. Then I placed blocks under the table legs so water would run to the outside, and sat on a ice chest of beer to guard my cooker while around me, the big boys retreated into their RV's and 5th wheels.
Wind lashed at me, blowing black water under the canopy, crashes of lightening illuminated the Bandera, popping and hissing, steam billowing from its hot sides as I tended it, one eye on the guage, like a boilerman deep in the bowels of a victorian steam ship. At 3 am I went to turn my briskets over using a pig tail, when the brisket was half turned the pig tail ripped out of the meat and slammed into my forehead, raising a welp and making a "THWOK!" sound that echoed through the park. Around 5 am I lifted a bag of charcoal and the wet bottom fell out covering my left leg and shoe in black soot. All night I stood watch, and when the sun rose scattered branches and leaves attested to the violence of the storm.
I cleaned off the tables, finished the last of the margeritas, and when time came, pulled out the pork sholder, it was tender and juicy, I shredded it with a pair of forks until blisters appeared on my finger, and turned it in. Then watched the clock until time came for brisket. The first one wouldn't slice, it crumbled under my knife. Might have to turn in chopped brisket. I pulled the second brisket and it sliced perfectly, juices running like mountain streams from the meat. My wife carefully arranged the greenery in the turn in box and we fanned out the sliced brisket, then walked it to the turn in table, where I lifted it for her to kiss before turning it in.
Well, brothers, I got 8th place brisket and 18th place pork. Considering the competition and the storm, I was pleased. Lets see, that cook off in Columbus Acres is near the end of June, if I added a little more garlic to my rub.....
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Old 05-19-2005, 06:10 PM   #2
somebody shut me the fark up.
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Join Date: 10-21-03
Location: Bandera Owner in Missouri

Great report Chaz!! Done the cookoff thing with the 'dera ourselves!
Not much sleep, but you know how she cooks!!

I'm very happy for your placings, and best of luck in your next one!
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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Old 05-19-2005, 06:18 PM   #3
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Join Date: 07-10-04
Location: Los Angeles, CA

That was one excited night. I felt I was right with you guarding the beer on that cooler. Tonight I shall sit atop a beer cooler and drink to your fine scores from a competition you walked away from.
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WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
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Old 05-19-2005, 06:20 PM   #4
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Port Saint Lucie, FL

Nice write up. I enjoyed reading it.

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Old 05-19-2005, 06:30 PM   #5
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Clearwater, FL

Good job!
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Old 05-19-2005, 07:28 PM   #6
somebody shut me the fark up.
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Location: Long Beach, CA

A smoker and an author. How about that?
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

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Old 05-19-2005, 07:34 PM   #7
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Join Date: 04-08-04
Location: Marianna, FL

Fascinating write-up.
Chad and I know the feeling of being lost among the "high rollers"
We feel like "itinerent gypsies"--but cookin' is cookin'
Great results from a noble effort!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Old 05-19-2005, 08:05 PM   #8
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Location: Allen, Texas

Dern fine post, bro. Keep up the good work!
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Old 05-19-2005, 08:23 PM   #9
somebody shut me the fark up.
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Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.

Your write up, the Charlie Brown competitor,

Makes me think I might just try to compete one day

great write up

The death of "willkat98"

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Old 05-19-2005, 08:40 PM   #10
is one Smokin' Farker
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Join Date: 09-22-04
Location: Huntington Beach, California


Great literary skills chazrull!

Good Show!
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Old 05-19-2005, 09:10 PM   #11
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Join Date: 12-09-04
Location: Chicago 'Burbs

Great story!

So... Why is it that Q contests seem to attract thunderstorms like trailer parks attract tornadoes?
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Old 05-19-2005, 09:40 PM   #12
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Join Date: 07-18-04

Great read and great BBQ. How can you go wrong?
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Old 05-20-2005, 03:16 AM   #13
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Join Date: 06-04-04
Location: St. Joseph, MI

Chaz, you paint a great a picture. Thanks for the story and congratulations on a job well done.
"You can't always get what you want but if you try sometime you just might find you get what you need"

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Old 05-23-2005, 07:15 AM   #14
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Join Date: 02-10-04
Location: BFE

Very enjoyable reading. And you placed! Awesome!
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 12 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E

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Old 05-23-2005, 08:58 AM   #15
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Join Date: 08-26-04
Location: Tulsa

Great Story Chaz. Check out my post, Joy of Competative cooking a couple of posts down. I was right there with you 2 weeks ago. I even have the black boots to prove it, for I too, went to add more charcoal and had the bottom bust on me.
Makes it all worth it with good results from the judges. Congrats.

Pull My Pork!

Modified Bandera,2 WSMs
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