Polar Swine Invitational

HoDeDo · 02-19-2006, 05:18 PM

The 2006 BBQ season kicked off for us this weekend! Cooked our first contest of the season in the Balmy Eisenhower State Park on Melvern Lake (KS). 4 degrees when we fired up the pit, 14 degrees at turn in... What a great event. Only bought two bags of ice the entire weekend - to load the MoKanMeathead margarita machine.

Kevin · 02-19-2006, 05:23 PM

Sounds more like hot brandy weather to me. Sounds like a good time though.

Cuelio · 02-19-2006, 08:57 PM

See . . .

If you are doing that, then I have nothing to complain about here in MN. I ought to get out there and cue in the dead of winter too.

MoKanMeathead · 02-20-2006, 08:15 AM

Andy - this probably belongs in the competition section but it was a hell of a road trip.

There were 7 teams at the first annual Polar Swine. Three categories, beef (brisket, tri-tip or ribs), pork (ribs), and poultry (any). We made a Turduken for the poultry category - came out awesome!!...and came in second (got beat by chicken thighs). We turned in brisket and tri-tip for the beef and ribs garnished with MARGARITAs for the ribs. We did great in the presentation for everything but sucked for everything else.

It was sooooo cold you had to keep stuff in a cooler just so it didn't freeze!! Left a glass of coke on the picnic table for a while and it had layer of ice on it!!

Took 7th - did I mention there were 7 teams.

Solidkick · 02-20-2006, 12:32 PM

Moderator note: Moved to Comps forum........

HoDeDo · 02-20-2006, 12:56 PM

Wayne - Thanks for reading the Thermometer in the camper, while I was out firing up the pit. 3 degrees.... and all that time I thought it felt like 4.
I can't wait to do it all again. :)

Ron_L · 02-20-2006, 01:05 PM

Quote:

Originally Posted by MoKanMeathead

We made a Turduken for the poultry category - came out awesome!!...and came in second (got beat by chicken thighs).

Those must have been some killer thighs! Did you get the guy's recipe?

I'm cooking a rib and chicken cookoff on Sunday and I just saw an updated weather forecast. High of 16 and snow the day before. I guess I better dig out my thermal undies!

Jeff_in_KC · 02-20-2006, 01:26 PM

Wayne, glad you survived! What did you end up doing on the turducken? Did you find a butcher who would de-bone then for you?

MoKanMeathead · 02-20-2006, 03:10 PM

We couldn't find boned birds anywhere. Ended up de-boning them myself. Took about 20 minutes on the chicken and turkey. Took longer with the duck because I had to do that on Firday night - after several beverages. Luckily I still have all my fingers!!

Smoker · 02-20-2006, 03:11 PM

U guys should do the "circle the wagons routine" and put all the pits in a circle to keep warm.

HoDeDo · 02-20-2006, 10:35 PM

Wayne did a bang up job on the duck, even after some imbibery. Hopefully we get a pic or two of it posted. We left the chicken legs on.... it looked like tailpipes coming out of the turkey's arse.

HoDeDo · 02-20-2006, 10:36 PM

Guess you could call that Turkey mod, take 1...... :D

02-19-2006, 05:18 PM	#1
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	Polar Swine Invitational The 2006 BBQ season kicked off for us this weekend! Cooked our first contest of the season in the Balmy Eisenhower State Park on Melvern Lake (KS). 4 degrees when we fired up the pit, 14 degrees at turn in... What a great event. Only bought two bags of ice the entire weekend - to load the MoKanMeathead margarita machine.

02-19-2006, 05:23 PM	#2
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Sounds more like hot brandy weather to me. Sounds like a good time though. __________________ Kevin

02-19-2006, 08:57 PM	#3
Cuelio is one Smokin' Farker Join Date: 01-06-04 Location: Minneapolis, Minnesota Downloads: 0 Uploads: 0	See . . . If you are doing that, then I have nothing to complain about here in MN. I ought to get out there and cue in the dead of winter too. __________________ Brinkmann Cimarron (Binkie) Weber Performer (Fudo) with Smokenator 1000 Treager Texas Outers electric cold smoker Lump in the soles of my shoes My avatar is M-57 the "Smoke Ring nebula", in memory of "e".

02-20-2006, 12:32 PM	#5
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Moderator note: Moved to Comps forum........ __________________ 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!!

02-20-2006, 12:56 PM	#6
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	Wayne - Thanks for reading the Thermometer in the camper, while I was out firing up the pit. 3 degrees.... and all that time I thought it felt like 4. I can't wait to do it all again. :) __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

02-20-2006, 08:15 AM	#4
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	Andy - this probably belongs in the competition section but it was a hell of a road trip. There were 7 teams at the first annual Polar Swine. Three categories, beef (brisket, tri-tip or ribs), pork (ribs), and poultry (any). We made a Turduken for the poultry category - came out awesome!!...and came in second (got beat by chicken thighs). We turned in brisket and tri-tip for the beef and ribs garnished with MARGARITAs for the ribs. We did great in the presentation for everything but sucked for everything else. It was sooooo cold you had to keep stuff in a cooler just so it didn't freeze!! Left a glass of coke on the picnic table for a while and it had layer of ice on it!! Took 7th - did I mention there were 7 teams.

02-20-2006, 01:26 PM	#8
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Wayne, glad you survived! What did you end up doing on the turducken? Did you find a butcher who would de-bone then for you? __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

02-20-2006, 03:10 PM	#9
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	We couldn't find boned birds anywhere. Ended up de-boning them myself. Took about 20 minutes on the chicken and turkey. Took longer with the duck because I had to do that on Firday night - after several beverages. Luckily I still have all my fingers!!

02-20-2006, 03:11 PM	#10
Smoker is One Chatty Farker Join Date: 07-19-05 Location: Long Island NY Downloads: 0 Uploads: 0	U guys should do the "circle the wagons routine" and put all the pits in a circle to keep warm.

02-20-2006, 10:35 PM	#11
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	Wayne did a bang up job on the duck, even after some imbibery. Hopefully we get a pic or two of it posted. We left the chicken legs on.... it looked like tailpipes coming out of the turkey's arse. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

02-20-2006, 10:36 PM	#12
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	Guess you could call that Turkey mod, take 1...... :D __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Contest Results Polar Swine 2009	HoDeDo	Competition BBQ	3	02-09-2009 05:27 PM
Contest Announcment 2/7: Polar Swine IV - Eisenhower State Park, KS	HoDeDo	Competition BBQ	5	01-16-2009 02:25 PM
Polar Swine	Hawgsnheifers	Competition BBQ	13	12-22-2008 10:30 PM
Polar Swine II	MoKanMeathead	Competition BBQ	32	02-23-2007 07:22 PM
Ring Sausages for Polar Swine	Plowboy	Q-talk	11	02-12-2007 08:43 AM