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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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09-17-2018, 08:56 AM | #16 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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Don't worry. It will be November soon and the discussion around:
Judges coolers Comment cards Extra tenders Will be starting up soon!
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3 - Hunsaker Drums, Humphreys Cubed Pint, WSM, 36" Blackstone |
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09-17-2018, 10:28 AM | #17 | |
On the road to being a farker
Join Date: 04-04-16
Location: Rowlett, Texas
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It's funny you mention this because this is true with our society in general. Technology has influenced us in a way where we all expect instant gratification. Now we have technology in bbq. Pellet smokers, digital devices to let us know when our meat is ready to pull off a smoker, etc... Throwing a stick of wood on a fire is too time consuming so people battle over pellet smokers vs stick burners. There needs to be a time when we disconnect from technology. I believe bbq is that time.
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Owner of M Grills. * MGrills.com * Mesquite, Texas Last edited by travismagee; 09-17-2018 at 10:40 AM.. |
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09-17-2018, 01:18 PM | #18 |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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It is funny what you can find with the search function. It is often overlooked.
Just for fun I searched a username. I fell down the rabbit hole into Wonderland. Now to decide red or blue pill. Never have seen the information before but I am going to try it out. I am certain alot of you won't know what the heck I am talking about. Try the red pill. |
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09-17-2018, 02:13 PM | #19 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I've read some judge bashing, cook bashing, teams at the top of comp bbq freely sharing info, and some new teams that would be fine with having others do everything but box their entry for them.
Nothing has changed over the years. We know more about judges 6 and 5 than we used to. We know about ET pork from Smithfield, and that some guy out west is unfairly tilting the playing field by hand picking teams to develop injections (I kid Sterling, I kid!!!!;). It is what it is, and people continue to cook, judge, ask questions, and offer advice. There just seems to be more sleep involved, and less beer than there used to be. The amount of manufactured drama remains about the same.
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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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09-17-2018, 02:25 PM | #20 | |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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You know I cooked the AR Open after taking dang near a year off. Never bothered me to not be cooking, but those couple good luck shots I had Sunday morning tasted damn good. I might have to see if I can find another comp to do before the season is over and the winter late night typing starts. |
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09-17-2018, 05:37 PM | #21 | |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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09-18-2018, 07:51 AM | #22 |
is one Smokin' Farker
Join Date: 05-19-14
Location: Somerset, KY
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Thanks Pappy! And I know that about you. In fact, a bit part of my original post about this was inspired by you.
Several years ago, you were one of the first people I become friends with on the comp trail. You were generous with your time and insight. Always willing to discuss things that helped me/us. And that was before you actually did your FREE class a few years ago. Which was fantastic! The stuff we discussed about meat prep, rubs etc was incredible......but also, many other things we went over that day have been incorporated into my comp routine. Little things about organization, cleanup and things that maybe alot of people wouldn't even care about, was something I thought was super helpful. And because of your generosity and helpfulness it's something I try to pay forward as well with anyone that also thinks I may know just enough to help them some. and like I said, I dont just hand over my notebook from Myron Mixon's class to people out of respect for him trying to run a business etc. but outside of things like that, I do want to help as much as I can. so bottom line for me, when folks ask questions on this forum it's either a question I feel comfortable trying to help with or not.....but I'm just glad there are people still interested enough in BBQ to get on here and ask. I love to discuss it.
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[B]Sugarbaby BBQ [/B] Somerset, KY Myron Mixon MMS-48 Gateway 55G Drum |
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09-18-2018, 11:25 AM | #23 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Maybe out working second jobs so they can afford Wagyu briskets?
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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09-18-2018, 12:22 PM | #24 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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No post in the comp forum will ever be better than this one IMO.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-18-2018, 07:08 PM | #26 |
Full Fledged Farker
Join Date: 02-20-08
Location: Charlotte, NC
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I only lurk here now and stick to the qtalk forum after I tried to ask a question here and got accused of being a liar and a cheat. I was taught very quickly as a new cook this wasn’t the place to ask questions.
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09-18-2018, 07:13 PM | #27 | |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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09-18-2018, 07:52 PM | #28 |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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Wager, I'm sorry to here that. I don't know how long ago that was, but I have had the exact opposite response from the comp folks. I don't ask for secrets or anything like that. But, I have asked for advice several times and the response was great. As an fairly new competitor, I will ask questions all of the time. I understand there are cooks out there that do this for a living, so to speak, but for folks like me that compete 4-5 times a year this has been a great resource for me. If I lived somewhere that I could drive 3-4hrs in any direction to a comp I would definitely do more. I will continue to ask questions and I will continue to give advice in this forum. I was at a comp last month and there was a team next to us that were 1st timers and they asked us about how to do the garnish for the boxes. My wife went over to their trailer and showed them how to build one and said the rest are all yours. She made them run to the store and buy new/legal greens. She's a mean one. They ended up placing 12th over all. I was super happy for them. That is the kind of folks that I tend to run into at a comp, and that are the folks that tend to answer my questions on this forum.
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Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, Dual Weber Kettle table gold, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke |
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09-18-2018, 08:13 PM | #29 | |
Full Fledged Farker
Join Date: 02-20-08
Location: Charlotte, NC
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09-19-2018, 01:31 AM | #30 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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What was your question Wager? Ask away, I cook a lot, and I’ll answer it as best I can.
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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