Best BBQ trainwreck at a comp...

Teammate was bringing me the pork from smoker to table to wrap. He managed to spill all the hot liquid from the pan onto his flip flopped foot. Which is why I now always wear boots when cooking. I learned a good lesson through his pain.

Well the shooting in Stamford last year was pretty interesting...all going down about 100 yards from the cook site.

[ame="https://www.youtube.com/watch?v=bVTmZ-uCR2I"]CRAZY SHOOTING AT A DOWNTOWN CONCERT IN STAMFORD, CT - YouTube[/ame]

cmohr74 said:

You have to see if you can get Rub to chime in here. This is the man who's broken more bones at a comp...including his neck I believe. That man has some stories.

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Golf cart story......

ckelly said:

Our comps out here are primarily Saturday/Sunday.
A comp about 45 miles from home.
Get up early Saturday AM and proceed to have a full blown seizure in the shower.
Broke a toe, farked up both knees, giant bruise on my shoulder, cut above my eye ... lucky I didn't catch the actual eye on anything.

Felt like hell, limping around all competition. Took me almost 5 hours to setup what is normally a 45-60 minute process.

2nd chicken, 2nd ribs, 3rd pork, 7th brisket for my 1st ever GC and that was this past July.

Oh, and every time we got a call, my teammate would get excited and "shove me around" as I was tying to stand up!

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Considering all the times you cooked with Eckert its amazing you had your own story to beat those ones :laugh:

Ron_L said:

I remember that! Ouch!

We broke a spring on our old trailer on the way to a competition in the UP of Michigan a few years ago. Fortunately I was able to find a spring and someone to replace it and we made it to the comp at 5:00pm.

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Those MI roads sacrifice a lot of people..lol

Balls Casten said:

picture is worth a thousand words ...

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Some well deserved PR for Forrest River. Enough to keep me from considering them.

bigdogphin said:

Considering all the times you cooked with Eckert its amazing you had your own story to beat those ones :laugh:

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LOL! I'll let him chime in with his own stories, but I can re-affirm something that has been mentioned a few times here ...

"floor spice makes everything nice"

We dropped a butt at 1 contest.
Washed it off, re-seasoned. Took 3rd or 4th place.

:biggrin1:

Ask Eggspert, I only heard about it

Was cooking with some friends about ten years ago. They always spritzed their meats with a spray of apple juice just before closing the box to give them some extra shine. When the ribs were ready to go, they sprayed them with the nearest bottle, which turned out to be the weak bleach mixture they used for cleaning their work area. After staining the air a deep shade of blue, the box was set out in the sun for a few minutes to air out the box and bake off the bleach. With seconds to spare, they slapped on a thick coat of fresh sauce and turned them in. A couple hours, they got a top ten call on their "sanitized" ribs.

More years ago than I want to remember, while saucing the chicken on a beach on Puget Sound with downtown Seattle in the distance, a flock of seagulls flew over. Washed the thighs, applied more rub and sauce and brought up to temp. The chicken took first and contributed to the RGC. Never did find the seagull to thank him!!

Balls Casten said:

picture is worth a thousand words ...

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I'm shocked to see this kind of critical failure - except if you were driving on California's third world roads I wouldn't even blink. Sorry man!

When we first got our Cambro, I was clearly a little too enthusiastic about our new purchase. Stacked foiled ribs in the Cambro when they were done, sitting directly on top of 2 foiled butts. When we took the ribs out an hour later, they were totally melted and we could not cut any of them. I didn't even want to turn them in, but we did anyway and got our first and only DAL in Ribs.

shares said:

I'm shocked to see this kind of critical failure - except if you were driving on California's third world roads I wouldn't even blink. Sorry man!

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It is a known defect in some years of the Forrest River Work & Play trailers, nothing to do with bad roads. Forrest River blames the bankrupt frame manufacturer instead of taking responsibility.

Pork Barrel Project said:

Was cooking with some friends about ten years ago. They always spritzed their meats with a spray of apple juice just before closing the box to give them some extra shine. When the ribs were ready to go, they sprayed them with the nearest bottle, which turned out to be the weak bleach mixture they used for cleaning their work area. After staining the air a deep shade of blue, the box was set out in the sun for a few minutes to air out the box and bake off the bleach. With seconds to spare, they slapped on a thick coat of fresh sauce and turned them in. A couple hours, they got a top ten call on their "sanitized" ribs.

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Really??? You turned in bleach covered ribs to human beings volunteering their time to help at a BBQ contest?
What poisonous substance do you consider the breaking point for serving your fellow BBQ enthusiasts?
Not cool, not cool at all. Do something stupid, pay the price yourself and don't pass it on to others.....
Ed

This thread has made me positive I don't want to judge anymore...

ModelMaker said:

Really??? You turned in bleach covered ribs to human beings volunteering their time to help at a BBQ contest?
What poisonous substance do you consider the breaking point for serving your fellow BBQ enthusiasts?
Not cool, not cool at all. Do something stupid, pay the price yourself and don't pass it on to others.....
Ed

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Food service requirements are for 50ppm and air dry for effective sanitation. If it's not used, the end user (you) can be exposed to a multitude of sins. Municipal water that we drink has been chlorinated to assist in killing a few badies in the system. The list goes on about the uses of chlorine in everyday items that we use and consume.

I assume you think those black specs in flour are a part of the wheat plant? The USDA does have a specification on the ppm allowed of these specs which come from critters and their output if you didn't know.

Shall we go on?

Smoke'n Ice said:

Food service requirements are for 50ppm and air dry for effective sanitation. If it's not used, the end user (you) can be exposed to a multitude of sins. Municipal water that we drink has been chlorinated to assist in killing a few badies in the system. The list goes on about the uses of chlorine in everyday items that we use and consume.

I assume you think those black specs in flour are a part of the wheat plant? The USDA does have a specification on the ppm allowed of these specs which come from critters and their output if you didn't know.

Shall we go on?

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And there are thousands of bugs on your pillow case and sheets each night when you lay your head down. So what!!
One danger is a fact of existence, the other is purposely inflicted by choice.
"This chicken is pretty close to done, lets turn it in anyway so we don't have to admit we screwed up"
Ed

At a contest in FL, jumped out of the bed of a stopped pickup, thought I sprained my ankle. Went to walk-in clinic the next day, they too said it was sprained. If it's not better in a week come back. Competed the following weekend, ankle swole up like a grapefruit, went back to same walk in clinic, this time they xrayed it. Said it was broken and now had grown back together wrong. Had to have it re-broken and a plate and 6 screws put in. Competed a couple of weeks later on crutches, won gc.


At a contest in TN, after awards me and some guys 'borrowed' some abandoned rental golf carts and went all Ricky-Bobby, racing each other around the track. I came out of the cart, landed on my head, lots of road rash. Took me an hour to get out of bed the next morning from the neck pain. Drove 13 hours home, went to a specialist, eventually ended up with surgery (Anterior Cervical Discectomy and Fusion). Now the proud owner of another plate and 6 more screws.


FBA 2014 Florida State Championship in Venice FL, tripped on stairs going to my hotel room after a Meet-n-Greet the Champions with the contest sponsors Thursday night. Went to the ER Friday got 10 stitches in my forehead, got to the contest at cook's meeting time. Went on to win GC.


Work hard, play hard.

ModelMaker said:

And there are thousands of bugs on your pillow case and sheets each night when you lay your head down. So what!!
One danger is a fact of existence, the other is purposely inflicted by choice.
"This chicken is pretty close to done, lets turn it in anyway so we don't have to admit we screwed up"
Ed

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Ed You missed throttling a few of the posts where people mentioned dropping stuff on the ground and simply rinsing it off and cooking it........you should lay your Internet smack down on them too.

Though a little spray of bleach might have made it sanitary before cooking.......:blabla:

Rub said:

At a contest in FL, jumped out of the bed of a stopped pickup, thought I sprained my ankle. Went to walk-in clinic the next day, they too said it was sprained. If it's not better in a week come back. Competed the following weekend, ankle swole up like a grapefruit, went back to same walk in clinic, this time they xrayed it. Said it was broken and now had grown back together wrong. Had to have it re-broken and a plate and 6 screws put in. Competed a couple of weeks later on crutches, won gc.

At a contest in TN, after awards me and some guys 'borrowed' some abandoned rental golf carts and went all Ricky-Bobby, racing each other around the track. I came out of the cart, landed on my head, lots of road rash. Took me an hour to get out of bed the next morning from the neck pain. Drove 13 hours home, went to a specialist, eventually ended up with surgery (Anterior Cervical Discectomy and Fusion). Now the proud owner of another plate and 6 more screws.

FBA 2014 Florida State Championship in Venice FL, tripped on stairs going to my hotel room after a Meet-n-Greet the Champions with the contest sponsors Thursday night. Went to the ER Friday got 10 stitches in my forehead, got to the contest at cook's meeting time. Went on to win GC.

Work hard, play hard.

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Ironman is so 24 minutes ago. You are the Stainlessman of BBQ.