Anything Goes Category

ddog27 · 01-11-2006, 10:54 AM

What do people normally cook in an anything goes category? Desserts or some special dish??

The Woodman · 01-11-2006, 10:59 AM

Tamales en Mole Negro

MoKanMeathead · 01-11-2006, 11:42 AM

The very first open or anything goes category we entered we grilled some large shrimp wrapped in bacon - they were GREAT - landed in the teens somewhere. Every single entery in the top 10 was pudding, ice cream and other desserts.

Real answer - it depends on the contest but judges generally judge desserts higher than other entries. Just about the only 180s you see anymore are desserts.

thillin · 01-11-2006, 11:54 AM

Quote:

Originally Posted by MoKanMeathead

Real answer - it depends on the contest but judges generally judge desserts higher than other entries. Just about the only 180s you see anymore are desserts.

Shouldn't those be in a seperate dessert category?

Jeff_in_KC · 01-11-2006, 12:02 PM

Separate from "Anything Goes"?

G$ · 01-11-2006, 12:03 PM

Quote:

Originally Posted by ddog27

What do people normally cook in an anything goes category? Desserts or some special dish??

so ddog, you going to hoof and foot? I was going to have the same question.

Here is my very uninformed opinion: Since this particiular event I am referring to is a limited BBQ competition (chicken/ribs/anything goes), I would NOT think a dessert is the best bet for 'Anything Goes'.

Mark · 01-11-2006, 01:39 PM

As far as the anything goes category I like roadkill. You just never know what providence will deliver. I know it sounds wierd; "You mean you eat dead animals you find along the road?"

No, I'm selective. It has to be fresh with minimal internal organ damage and enough mass to be worthwhile. After all, I'm not going to fire up my smoker for a few ounces of flattened toad. I'm talkin larger animals that are fresh.

The best indication of freshness is what I call the eyeball rebound factor. Basically, you just poke the eyeball with your finger hard enough to push it in some, then see how it reacts. If it stays indented, the roadkill is too old. If the eyeball comes back to its original shape; it's fresh.

brdbbq · 01-11-2006, 01:42 PM

Quote:

Originally Posted by Mark

The best indication of freshness is what I call the eyeball rebound factor. Basically, you just poke the eyeball with your finger hard enough to push it in some, then see how it reacts. If it stays indented, the roadkill is too old. If the eyeball comes back to its original shape; it's fresh.

Right On

thillin · 01-11-2006, 02:30 PM

Quote:

Originally Posted by Jeff_in_KC

Separate from "Anything Goes"?

I thought there was an actual dessert category at some comps. Then again, I don't compete.

midnight · 01-11-2006, 03:22 PM

Quote:

Originally Posted by thillin

I thought there was an actual dessert category at some comps. Then again, I don't compete.

Some comps do have a dessert catagory. Some use the anything goes as a dessert catagory.

I have seen everything from sausage, shrimp, salmon, cabbage, morell mushrooms, and stew in the anything goes catagory.

Ron_L · 01-11-2006, 04:57 PM

Quote:

Originally Posted by Mark

As far as the anything goes category I like roadkill. You just never know what providence will deliver. I know it sounds wierd; "You mean you eat dead animals you find along the road?"

No, I'm selective. It has to be fresh with minimal internal organ damage and enough mass to be worthwhile. After all, I'm not going to fire up my smoker for a few ounces of flattened toad. I'm talkin larger animals that are fresh.

The best indication of freshness is what I call the eyeball rebound factor. Basically, you just poke the eyeball with your finger hard enough to push it in some, then see how it reacts. If it stays indented, the roadkill is too old. If the eyeball comes back to its original shape; it's fresh.

OK, Mark... You owe me a whole farkin' laptop! I just spewed jalapeno peanut shrapnel all over this one

ROFLMAO!!!!

elvis67 · 01-11-2006, 05:57 PM

Quote:

Originally Posted by Mark

As far as the anything goes category I like roadkill. You just never know what providence will deliver. I know it sounds wierd; "You mean you eat dead animals you find along the road?"

No, I'm selective. It has to be fresh with minimal internal organ damage and enough mass to be worthwhile. After all, I'm not going to fire up my smoker for a few ounces of flattened toad. I'm talkin larger animals that are fresh.

The best indication of freshness is what I call the eyeball rebound factor. Basically, you just poke the eyeball with your finger hard enough to push it in some, then see how it reacts. If it stays indented, the roadkill is too old. If the eyeball comes back to its original shape; it's fresh.

LMAO That is dandy, glad to see you only choose such grade A road kill!!!

JohnMcD348 · 01-11-2006, 07:30 PM

Quote:

Originally Posted by Mark

As far as the anything goes category I like roadkill. You just never know what providence will deliver. I know it sounds wierd; "You mean you eat dead animals you find along the road?"

No, I'm selective. It has to be fresh with minimal internal organ damage and enough mass to be worthwhile. After all, I'm not going to fire up my smoker for a few ounces of flattened toad. I'm talkin larger animals that are fresh.

The best indication of freshness is what I call the eyeball rebound factor. Basically, you just poke the eyeball with your finger hard enough to push it in some, then see how it reacts. If it stays indented, the roadkill is too old. If the eyeball comes back to its original shape; it's fresh.

COOL!!!

That's definitly a tip to keep close for those just in case scenerios.

JTMcD.

Bigdog · 01-11-2006, 08:40 PM

Mark,
You are indeed one sick farker.

Say hi to Scottie for me.

Mark · 01-13-2006, 01:10 PM

I also find it useful to categorize roadkill as follows:

Group 1. Things that taste like chicken
Group 2: Everything else.

01-11-2006, 10:54 AM	#1
ddog27 Full Fledged Farker Join Date: 04-16-05 Location: Queen Creek, AZ	Anything Goes Category What do people normally cook in an anything goes category? Desserts or some special dish?? __________________ D-dog’s BBQ Rubs, So Good they’re better than Ketchup! [url]http://ddogsbbq.com[/url] [url]http://www.facebook.com/pages/D-DOGS-BBQ/30997079547?ref=ts[/url] [url]http://www.myspace.com/ddogsbbq[/url] [url]http://twitter.com/ddogsbbq[/url]

01-11-2006, 10:59 AM	#2
The Woodman Full Fledged Farker Join Date: 12-14-05 Location: Mentor, Oh	Tamales en Mole Negro __________________ Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL]

01-11-2006, 12:02 PM	#5
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Separate from "Anything Goes"? __________________ KCBS Member #14287

01-11-2006, 01:39 PM	#7
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	As far as the anything goes category I like roadkill. You just never know what providence will deliver. I know it sounds wierd; "You mean you eat dead animals you find along the road?" No, I'm selective. It has to be fresh with minimal internal organ damage and enough mass to be worthwhile. After all, I'm not going to fire up my smoker for a few ounces of flattened toad. I'm talkin larger animals that are fresh. The best indication of freshness is what I call the eyeball rebound factor. Basically, you just poke the eyeball with your finger hard enough to push it in some, then see how it reacts. If it stays indented, the roadkill is too old. If the eyeball comes back to its original shape; it's fresh. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

01-11-2006, 08:40 PM	#14
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Mark, You are indeed one sick farker. Say hi to Scottie for me. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

01-11-2006, 11:42 AM	#3
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	The very first open or anything goes category we entered we grilled some large shrimp wrapped in bacon - they were GREAT - landed in the teens somewhere. Every single entery in the top 10 was pudding, ice cream and other desserts. Real answer - it depends on the contest but judges generally judge desserts higher than other entries. Just about the only 180s you see anymore are desserts.

01-13-2006, 01:10 PM	#15
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Just one more note I also find it useful to categorize roadkill as follows: Group 1. Things that taste like chicken Group 2: Everything else. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

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