Quote:
Originally Posted by Rick Hamilton
Interesting but irrelevant. Nothing but a gimmick that any somewhat knowledgeable competition cook could accomplish. So he trims down his meats and has to time when things come off and go into a holding cooler/cambro. What’s next? A 19th place finish using nothing but some wooden matchsticks and an old coffee can? Or is Harry silently stating, by “handicapping” himself with this gear, that he believes himself to be that much better than everyone else he competes against?
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I think it was explained best by Big Poppa Smokers, who was cooking just a few spaces over from Harry Soo in Lancaster
Quote:
Originally Posted by Big Poppa
I was next to Harry...He made a couple of very strong points....he wanted to have fun hewanted to challenge himself and he wanted to point out that comp bbq is sort of out of control
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely)
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Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died}
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