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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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12-18-2015, 11:48 AM | #16 | |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
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Lived in Cranston for 4 years while going to college...
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[B][COLOR=red]Axe-Men BBQ Competition Team:[/COLOR][/B] Backwoods Competitor, Rec Tec Pellet Smoker, Weber Performer [B]Sponsored By:[/B] ChefWorks, Buedel Meats, D'Allesandro Spices, Stoger Oil, Scott Wold Design [COLOR=purple][B]Proudly Use: [/B][/COLOR][COLOR=black]Thermoworks Products, Cambro Food Storage, Gunter Wilhelm Knives[/COLOR] [COLOR=sienna][B]Member: [/B][/COLOR][COLOR=black]KCBS, NBBQA, IFT, Research Chefs Association [COLOR=#008000][B]CBJ#: [/B][/COLOR][COLOR=black]80380[/COLOR][/COLOR] [COLOR=royalblue][B]*Contact us for sponsorship opportunities*[/B][/COLOR] [URL]http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/[/URL] |
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12-18-2015, 11:49 AM | #17 |
is one Smokin' Farker
Join Date: 05-19-14
Location: Somerset, KY
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Back in October, we let the time get away from us with ribs and I was sprinting to turn in the rib box and total wiped out 20 feet away from the turn in table.......ribs, parsley, box, hat, glasses and pride all went flying as I fell HARD.
at first I thought I had either blown my knee out or broken my leg as I could not walk at all.....everyone was super nice to me, and I wound up on crutches for about a week with a deep bone bruise within my knee and a strain of the MCL. the amazing thing was that we went on to get a two calls, a 10th place in pork and a 7th in brisket......that is a day I won't soon forget! |
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12-18-2015, 12:24 PM | #18 |
Full Fledged Farker
Join Date: 09-12-11
Location: Streamwood, Illinois
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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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FEC100 /Memphis/"Hulk" UDS / S/S UDS, Peroria Backyarder |
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12-18-2015, 12:38 PM | #19 |
Full Fledged Farker
Join Date: 06-06-12
Location: Auburn, WA
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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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12-18-2015, 12:48 PM | #20 |
Take a breath!
Join Date: 06-12-12
Location: Hampshire, IL
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Why I keep watching this thread.
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"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey. Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work. |
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12-18-2015, 01:11 PM | #21 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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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.
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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12-18-2015, 01:26 PM | #22 |
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT
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Well the shooting in Stamford last year was pretty interesting...all going down about 100 yards from the cook site.
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Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint |
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12-18-2015, 01:47 PM | #23 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Golf cart story......
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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12-18-2015, 02:52 PM | #24 | |
is one Smokin' Farker
Join Date: 05-12-09
Location: Sperry, OK
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Jesse Movin' The Chains BBQ TEAM "Xquelibur" Black badazz Yoder Cimarron Custom Yoder Frontiersman II and YS1500 Reverse FEC 100 & Right Handed FEC 100 1 UDS Desert Thermapen W/ American flag Green Thermapen KCBS & PNWBA CBJ |
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12-18-2015, 03:32 PM | #25 |
Babbling Farker
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
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Those MI roads sacrifice a lot of people..lol
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Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory! |
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12-18-2015, 04:05 PM | #26 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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Some well deserved PR for Forrest River. Enough to keep me from considering them.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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12-18-2015, 04:15 PM | #27 | |
Full Fledged Farker
Join Date: 06-06-12
Location: Auburn, WA
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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. |
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12-18-2015, 07:14 PM | #28 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Ask Eggspert, I only heard about it
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12-18-2015, 09:01 PM | #29 |
Got Wood.
Join Date: 05-25-07
Location: Cedar Rapids, IA
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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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12-18-2015, 09:08 PM | #30 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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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!!
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Tags |
bbq, chicken, cooking, Grill, KCBD, smoke |
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