One week out till our 4th charity cook at the Sip & Swine BBQ Festival! Fingers crossed for good weather as it's been perfect the first 3 years. As of now Saturday looks like it should be ok :-D. We will be getting the Shirley out to cook with 100% of our proceeds going to the event charity, Home of Hope Gwinnett Children's Shelter :clap2:.
Last year were did 70+ racks of ribs and 80lbs of chicken for chicken tacos. Plan as of now is to cook the same amount of ribs, but change out the tacos for nachos and will do pulled pork nachos. Also changing out slaw for baked beans. Since the weather can change at any moment we won't get stuff till later in the week to adjust quantities as needed.
What will be a fun spin this year is we are also going to compete......and not just compete like normal on my drums which I know the timing for everything.......but do it stupid and do what people say to never do which is try new stuff at a comp. So going to wing it and cook on my Pit Boss Copperhead!!! :becky::twitch:
I've cooked on it about 5 times now, but nothing "comp" style and not all 4 meats at once. Oh ya, not going to run big meats overnight. Just wake up start cooking for the event and comp all at the same time :twitch::twitch:.
So I figured anyone who wants to come along for the "d-canoe ride" I will share as much as I can :clap2::clap2:.
This is a pic of the first brisket in the copperhead. I should be able to do all 4 meats at once. I don't know how a full smoker will affect temps or airflow, but I find it is best to just learn by doing :becky:. I'm sure I could cook some of the comp meat in my Shirley, but screw that noise, right?!?! :icon_blush:
Here are the prior years
16
http://www.bbq-brethren.com/forum/showthread.php?t=226347
17
http://www.bbq-brethren.com/forum/showthread.php?t=243352
18
http://www.bbq-brethren.com/forum/showthread.php?t=257486
Last year were did 70+ racks of ribs and 80lbs of chicken for chicken tacos. Plan as of now is to cook the same amount of ribs, but change out the tacos for nachos and will do pulled pork nachos. Also changing out slaw for baked beans. Since the weather can change at any moment we won't get stuff till later in the week to adjust quantities as needed.
What will be a fun spin this year is we are also going to compete......and not just compete like normal on my drums which I know the timing for everything.......but do it stupid and do what people say to never do which is try new stuff at a comp. So going to wing it and cook on my Pit Boss Copperhead!!! :becky::twitch:
I've cooked on it about 5 times now, but nothing "comp" style and not all 4 meats at once. Oh ya, not going to run big meats overnight. Just wake up start cooking for the event and comp all at the same time :twitch::twitch:.
So I figured anyone who wants to come along for the "d-canoe ride" I will share as much as I can :clap2::clap2:.
This is a pic of the first brisket in the copperhead. I should be able to do all 4 meats at once. I don't know how a full smoker will affect temps or airflow, but I find it is best to just learn by doing :becky:. I'm sure I could cook some of the comp meat in my Shirley, but screw that noise, right?!?! :icon_blush:
Here are the prior years
16
http://www.bbq-brethren.com/forum/showthread.php?t=226347
17
http://www.bbq-brethren.com/forum/showthread.php?t=243352
18
http://www.bbq-brethren.com/forum/showthread.php?t=257486
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