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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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Unread 06-26-2007, 08:38 PM   #1
smknwhlswife
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Default Marshalltown turn-ins

Here are our turn-ins for Marshalltown. Brisket-6th Place, Pork-6th place & Ribs-12th place.......sorry did not get a pic of chicken.

brisket.JPG

pork.JPG

ribs.JPG
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Unread 06-26-2007, 08:40 PM   #2
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Looks fantastic - like all of your recipes
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Unread 06-26-2007, 09:05 PM   #3
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Default Iron Skillet Contest

Smoke on Wheels was chosen to take part in the Iron Skillet Contest.
6 teams, 3 ingredients, 2 hours to cook.

Country Style Boneless Ribs, 2 Anaheim Chilies, and Blueberries were the ingredients.
iron skillet1.JPG

Here is what Andy came up with: pulled pork stuffed smoked chilies with blueberry sauce......we also turned in 6 cups of Blueberry Shortcake around the plater.
iron skillet2.JPG

We Won!!!! Merl & Andy
iron skillet3.JPG

Andy & I..... soaking wet!
iron skillet4.JPG
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Unread 06-26-2007, 09:19 PM   #4
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Wow, sounds like everybody had a lot of fun for sure. The stuffed porkchops sound really different for sure.
Thanks for the photos as well.
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Unread 06-26-2007, 09:29 PM   #5
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Congrats guys! That's awesome!
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Unread 06-26-2007, 09:43 PM   #6
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Nice work on the Iron Skillet Andy and Kim. And thank for the pics. Those look great!.
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Unread 06-27-2007, 07:28 AM   #7
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Good looking entries.

Great Job and congrats on the Iron Skillet title!

TIM
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Unread 06-27-2007, 07:49 AM   #8
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Quote:
Originally Posted by BBQ_Mayor View Post
Nice work on the Iron Skillet Andy and Kim. And thank for the pics. Those look great!.
Crossing threads here... but since kim posted the pics - you see what I mean on the pork slices? No need to hide them behind the pulled pork... show them off Cuz your slices were purty.
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Unread 06-28-2007, 02:02 PM   #9
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Again, my loss.
Congrats you guys.
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Unread 06-28-2007, 02:22 PM   #10
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Andy, what what temp do you pull your butt off to get it to slice that nicely? And how sharp is that knife? Would/could an electric knife cut that good?
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Unread 06-28-2007, 04:07 PM   #11
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Loved those boxes. I liked the Brisket one best. It looked real nice. Congrats!
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Unread 06-28-2007, 05:34 PM   #12
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Hey Andy... why did ya hide the left ends of all your slices with burnt ends?

EDIT: Oops! Meant the RIGHT end.
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Unread 06-28-2007, 08:12 PM   #13
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WTG, thats awesome.
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Unread 06-28-2007, 11:35 PM   #14
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Quote:
Originally Posted by KC_Bobby View Post
Andy, what what temp do you pull your butt off to get it to slice that nicely? And how sharp is that knife? Would/could an electric knife cut that good?
I pull one butt between 180/190 - give it the push test.... if it is still too tough... let it ride and pay attention to it.... just dont let it break over to pullin' temp. At 195-200 that butt will pull and you'll never have a shot at slices again.

And if you wrap, open the foil...

I have steered away from electric knives, since they leave a gritty surface on the slices. I have a 12" chef's knife, but what would be ideal is a granton blade Forchner carving knife like mokan has.....blade envy mod
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Unread 06-28-2007, 11:37 PM   #15
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Quote:
Originally Posted by Jeff_in_KC View Post
Hey Andy... why did ya hide the left ends of all your slices with burnt ends?

EDIT: Oops! Meant the RIGHT end.
I hid the ragged end, duh. trying to cover up my mistakes lol
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