Discussion Thread -> SPECIAL** "Noobians vs. Vets: Season 3!"** Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

I have been cooking a lot, but most of it has been practice for my 1st competition. Here is the single picture I have of my practice cook on Saturday night. It will be my official entry in for the vets!

Practice pork butt. Has some chopped, bark, and money muscle all in a turn in box.

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**Apparently I had been in 5 throwdows when I thought it was only 3, my bad!**
 
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Official Vet's Entry From The SS Farkernaught.

Me and me trusty sidekick PEGan dog PEG have been cooking up some pirate grub all weekend.
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We started out with some HOT WINGS. (That stupid bird was useless anyhow) :heh:

Trimmed and seasoned!
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Put onto the RING OF FIRE!
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Dipped into my SPECIAL HOT-WING SAUCE and ready to eat.
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Next we prepared the BEEF. (That last dog never did anything but sleep) :tsk:
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I guess we can use some tortillas.
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Time to play with knives.:shock:
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Added some garnish.
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Lots of flavor!
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Time to kill the PIG.

St Louis Style Ribs. One rack for me and PEG, and three for MRS Pirate, MaBBQ.

My rack rubbed and ready.
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All the racks in the Pirate Kamado.
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Some Possom Corn. (YES, IT WAS AWSOME) I will do that again!
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Some sauce for my rack of ribs.
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Please use this as my money shot. Thanks for looking and GO VETS!!
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The SS Platypus got to sail, in support of the Farkanauts! Had to get one shot in early...

Out on the California Lost Coast, there is a little town called Fort Bragg, they have Roundman's Sausage Company, making some great stuff, such as a Loaded Potato Sausage. I added some smoke and some green beans.

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This was then removed after 40 minutes of smoke, the beans got more like an hour, just because they went on before the cooker got hot.

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I threw a little rice wine vinegar and some olive oil on to the beans, along with some fresh ground black pepper and kosher salt. The rice got a dusting of Togarashi Furikake, basically a spicy umami laden powder.

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That is my entry photo, showing the nice hunks of potato, chives, and pork, all smoked up and sliced. These are exceptional sausages. Went well with a nice Boonville Cider company beverage.
 
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